Five Minute Tuna Rolls / Petominutne rolice sa tunom

These tuna rolls are the best thing ever and the secret is in the magical super easy tuna spread. We’ve already made them three times in the past week and still crave some more. This is a perfect quick dinner or snack solution. Also, the rolls are totally portable too, so you can even take them to work.

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INGREDIENTS:

(Yields 2 servings / 1.62 EUR per serving / 3.23 EUR for all)

For the tuna spread:

1 can of tuna (1.60 EUR)

¼ cup cream cheese choice (0.33 EUR)

2 tbsp mayo (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

For the rolls:

2 large tortillas (0.53 EUR)

6 lettuce leaves (0.20 EUR)

4 large pickles (0.27 EUR)

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METHOD:

Make the tuna spread by draining canned tuna and mashing it up with a fork, then stirring together with cream cheese, mayo, salt and pepper. Taste and adjust seasoning.

Wash and pat dry the lettuce and thinly cut the pickles. Divide the tuna spread between tortillas, then top with lettuce and pickles. Tightly roll up and either immediately serve sliced, or wrap the whole tortilla up in cling foil and refrigerate until the next day.

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Ove tuna rolice su najbolja stvar ikad, a tajna je u čarobnom, turbo jednostavnom tuna namazu. Mi smo ih radili već jedno tri puta u zadnjih tjedan dana i još uvijek se nismo zasitili. Ako vam treba neka brza večerica ili snack, ove su rolice kao stvorene za vas. Osim toga, možete ih pripremiti i dan ranije, pa zamotati i ponijeti si na posao.

SASTOJCI:

(Za 2 porcije / 12,08 kn po porciji / 24,16 kn za sve)

Za namaz od tune:

1 konzerva tune (12,00 kn)

¼ šalice mliječnog namaza po izboru (2,50 kn)

2 žlice majoneze (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Za rolice:

2 velike tortilje (4,00 kn)

6 listova zelene salate (1,50 kn)

4 velika krastavca (2,00 kn)

PRIPREMA:

Napravite namaz tako da ocijedite tunu i izgnječite ju vilicom. Pomiješajte sa mliječnim namazom, majonezom, solju i paprom. Kušajte i prilagodite začine.

Operite salatu pa ju lagano posušite kuhinjskim ručnikom. Krastavce narežite na tanke ploške. Namaz od tune razmažite po tortiljama, pa po njima poslažite salatu i krastavce. Čvrsto zamotajte tortilje, pa ih ili odmah poslužite narezane, ili cijelu tortilju zamotajte u prijanjajuću foliju i čuvajte u hladnjaku do sutradan.

Five Minute Tuna Rolls / Petominutne rolice sa tunom

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

The days are getting colder and autumn is here. This means that I crave comforting foods more than ever. And what can be more comforting than pasta? When cooked in a single pot, it’s also my favorite type of pasta. This dish is so fuss free and delicious that I am absolutely in love.

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INGREDIENTS:

(Yields 4 servings / 1.24 EUR per serving / 4.95 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 celery ribs (0.20 EUR)

2 tbsp butter (0.27 EUR)

500 grams button mushrooms (2.00 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

400 grams fusilli pasta (0.80 EUR)

2 cups veggie broth (0.13 EUR)

1 cup milk (0.20 EUR)

½ cup shredded hard cheese (0.80 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, carrots and celery to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Add in garlic powder, salt, pepper, parsley, pasta, veggie broth and milk. Give a good stir and make sure that the pasta is submerged under the liquid. Bring to a rolling boil, reduce heat to low and cover tightly with a lid. Cook for about 15 minutes, until pasta is cooked to al dente, while stirring occasionally. Taste and adjust seasonings, then stir in shredded cheese. Serve immediately. This dish also reheats well, so it’s a good option to take to work.

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Dani su sve hladniji i jesen nam je stigla, a to znači da mi se jede fina i topla hrana za dušu. A ne znam što bi bolje upalo u tu kategoriju od tjestenine. Još kada je ta tjestenina skuhana u jednom jedinom loncu, to mi je odmah najdraži tip jela. Ovo je sve ispalo tako jednostavno i ukusno da je odmah upisano na listu mojih favorita.

SASTOJCI:

(Za 4 porcija / 9,24 kn po porciji / 36,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 rebra celera (1,50 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

400 g fusila (6,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

1 šalica mlijeka (1,50 kn)

½ šalice ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, mrkve i celer stavite u dublju tavu na jakoj vatri i dinstajte nekoliko minuta da malo omekšaju. Dodajte maslac i gljive, te kuhajte 5-10 minuta da se gljive lagano karameliziraju. Ubacite češnjak u prahu, sol, papar, peršin, tjesteninu, temeljac i mlijeko. Dobro sve promiješajte, vodeći računa o tome da je tjestenina uglavnom potopljena u tekućinu. Pustite da zavrije, smanjite vatru i kuhajte čvrsto poklopljeno. Kuhajte 15-tak minuta, da tjestenina bude kuhana al dente, s time da nekoliko puta za vrijeme kuhanja sve promiješate. Kušajte i prilagodite začine, pa umiješajte još i ribani sir. Poslužite odmah. Ovo se jelo također i dobro podgrijava, pa je super opcija za pripremiti unaprijed i ponijeti na posao.

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

If you liked the recipe for these oven-fried zucchini fritters, then you have to try out these eggplant fritters too, as they are equally, if not even more delicious. Even if you are not a huge fan of eggplant, give this dish a go and you just might end up converted. Hurry up while the eggplant season is still ongoing, so you don’t miss out on these.

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INGREDIENTS:

(Yields 4 servings / 0.70 EUR per serving / 2.81 EUR for all)

3 small eggplants (0.80 EUR)

1 tsp salt (0.01 EUR)

2 cups all-purpose flour (0.13 EUR)

2 eggs (0.40 EUR)

¼ cup milk (0.07 EUR)

1 cup finely grated Grana Padano cheese (0.67 EUR)

1 cup breadcrumbs (0.20 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¼ cup sunflower seed oil (0.10 EUR)

Optional:

A few slices of cheese (0.40 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut the eggplant into thick coins and season generously with salt. Prepare your three dipping pans – one with flour, second with whisked eggs and milk and third with mixed cheese, breadcrumbs and black pepper. Coat each eggplant piece into flour, egg mix and breadcrumb mix. Place the coated eggplant on a prepared baking sheet and repeat until all of the eggplant coins are used up.

Lightly brush each coated eggplant fritter with oil on each side and bake for 45 minutes, until golden and crispy to your liking. Once the fritters are done, you can top them with slices of cheese and bake for additional 2 minutes, just until the cheese is melted and bubbly. Serve immediately with some sour cream or other preferred dipping paraphernalia.

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Ako vam se svidio moj raniji recept za pohance od tikvica, obavezno onda isprobajte i ovu verziju sa patlidžanom koja je skoro pa i ukusnija. Čak i ako niste neki ljubitelj patlidžana, dajte ovom jelu šansu pa se možda i preobratite. I požurite sa kuhanjem dok nam je sezona patlidžana još uvijek u punom jeku.

SASTOJCI:

(Za 4 porcije / 5,25 kn po porciji / 21,01 kn za sve)

3 mala patlidžana (6,00 kn)

1 žličica soli (0,01 kn)

2 šalice glatkog brašna (1,00 kn)

2 jaja (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 šalica fino ribanog Grana Padano sira (5,00 kn)

1 šalica krušnih mrvica (1,50 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

¼ šalice suncokretovog ulja (0,75 kn)

Dodatno po želji:

Nekoliko šnita sira (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Patlidžane narežite na deblje novčiće i dobro posolite. Pripremite si tri posude za umakanje – prvu sa brašnom, drugu sa pomiješanim jajima i mlijekom, te treću sa miksom sira, krušnih mrvica i papra. Svaku plošku patlidžana obložite prvo brašnom, onda jajem i na kraju mrvicama. Slažite panirane patlidžane na pripremljeni protvan i ponavljajte postupak dok ih sve ne potrošite.

Panirane patlidžane lagano premažite sa obje strane sa malo ulja i pecite 45 minuta dok ne budu zlatno-smeđi i hrskavi po vašem ukusu. Kada su pohanci gotovi, možete na svakog staviti još po šniticu sira i zapeći još dvije minute, samo koliko treba siru da se rastopi. Poslužite odmah sa malo kiselog vrhnja, ajvara ili kojeg god drugog umaka po vašem izboru.

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

Saucy Pork Chops / Svinjski kotleti u umaku

Humble pork chops are a quick and easy classic. This sauce makes them even more delicious and ensures that they remain tender. Gnocchi or fettucine would be a fantastic vessel for the sauce, but even the ordinary rice did the trick.

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INGREDIENTS:

(Yields 4 servings / 0.83 EUR per serving / 3.31 EUR for all)

For the meat:

4 boneless pork chops (2.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp all-purpose flour (0.01 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

2 tbsp all-purpose flour (0.01 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp mustard (0.13 EUR)

2 cups water (–)

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METHOD:

Trim and discard any excess fat off the pork chops. Pat-dry the pork chops with a kitchen towel, then season generously with salt and pepper. Allow them to sit for about thirty minutes at room temperature. While the pork chops are resting, wash, peel and finely dice all of the veggies.

After thirty minutes lightly sprinkle pork chops with flour on both sides. Place a deep skillet on medium-high heat to thoroughly warm up, add in the oil and sear the pork chops on both sides for a few minutes to slightly brown. Remove from the pan and set aside.

To the same pan add in diced onion, garlic and carrots. Saute for about 5 to 10 minutes to lightly caramelize. Sprinkle with flour and give a good stir so all the veggies are coated. Cook for a minute or two before adding in garlic powder, paprika, salt, pepper, red pepper flakes, basil, parsley, bay leaf, tomato paste and mustard. Stir everything for a few seconds and then gradually add in water, while stirring continuously. Once you have a thick bubbly sauce, return in the pork chops, turn down heat and simmer with a lid on for about 20 minutes. After twenty minutes serve the pork chops with plenty of sauce and some carbohydrates of your choice.

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Skromni svinjski kotleti, ili vam ga krmenadli, su jednostavan i lagan klasik. Ovaj ih umak čini još ukusnijima i osigurava da ostanu sočni. Njoki ili široki rezanci bi bili odličan izbor za pokupiti sav taj fini umak, ali naravno, čak je i obična riža poslužila svrsi.

SASTOJCI:

(Za 4 porcije / 6,17 kn po porciji / 24,67 kn za sve

Za meso:

4 svinjska kotleta bez kostiju (16,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 žlice glatkog brašna (0,10 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

2 žlice glatkog brašna (0,10 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

½ žličice soli  (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice senfa (1,00 kn)

2 šalice vode (–)

PRIPREMA:

Sa kotleta odrežite i bacite višak masnoće. Posušite kotlete kuhinjskim ručnikom, pa ih dobro posolite i popaprite. Ostavite da odmaraju tridesetak minuta na sobnoj temperaturi. Za to vrijeme operite, ogulite i fino nasjeckajte svo povrće.

Nakon trideset minuta lagano pobrašnite kotlete sa obje strane. Dublju tavu stavite na srednje-jaku vatru da se dobro ugrije. Dodajte ulje, pa sa obje strane kratko popecite kotlete da dobiju zlatno-smeđu koricu. Maknite ih iz tave i stavite na stranu.

U istu tavu dodajte luk, češnjak i mrkvu. Dinstajte 5 do 10 minuta da se povrće blago karamelizira. Posipajte brašnom te dobro promiješajte da se svo povrće obloži. Kuhajte koju minutu prije nego dodate češnjak u prahu, papriku, sol, papar, čili, bosiljak, peršin, lovor, koncentrat rajčice i senf. Sve dobro promiješajte i pustite par sekundi, pa onda malo pomalo uz kontinuirano miješanje dolijevajte vodu. Kada gusti umak zavrije vratite u tavu kotlete, smanjite vatru, te krčkajte poklopljeno dvadesetak minuta. Nakon dvadesetak minuta kotlete poslužite obilno zalivene umakom i sa nekim ugljikohidratom po vašem izboru.

Saucy Pork Chops / Svinjski kotleti u umaku

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

I don’t know if you are familiar, but mushroom powder is all the rage on the internet right now. It’s probably the equivalent of what avocado on toast used to be several years ago. Honestly, I’ve been a bit skeptical about the magic of mushroom powder, but decided to give it a go since it’s such a straightforward thing (you dump dried mushrooms in a food processor and grind them to a fine powder). Lo and behold, there really is some real power to the humble mushroom powder, so I suggest you try it out for yourself

I also order my dried shiitake in bulk from Ebay, so they come out really affordable. I used a bag of frozen mixed veggies here with carrot, cauliflower and broccoli mix, so this soup came together super quickly.

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INGREDIENTS:

(Yields 4 generous servings / 0.84 EUR per serving / 3.37 EUR for all)

For the soup:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

1 bag of frozen mixed veggies (1.00 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp miso paste (0.27 EUR)

4 tbsp mushroom powder – I used shiitake (0.53 EUR)

4 cups veggie broth (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

For quinoa:

1 cup quinoa (1.00 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

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METHOD:

Wash, peel and finely dice onion and garlic, then add them to a deep pot on high heat together with oil. Saute for a few minutes, until softened and slightly translucent. Add in frozen mixed veggies, red pepper flakes, miso paste, mushroom powder and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 20 minutes, until veggies are soften. Once the veggies are cooked through, turn off heat, add in toasted sesame oil and pulse everything with an immersion blender until smooth and creamy.

While the soup is cooking, prepare quinoa. Wash quinoa in a fine mesh colander under running water. Add to a pot with salt and water, bring to a boil and then simmer on low with a lid on for 15 minutes, until completely cooked through.

Serve the pureed soup with a scoop of cooked quinoa, or portion out and reheat later on.

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Ne znam da li vam je poznato, ali Internet je trenutno poludio za praškom od gljiva i on je sada zauzeo važno mjesto koje je pred par godina imao tost sa avokadom. Iskreno, ja sam bila pomalo skeptična oko cijele fame, ali sam ipak odlučila isprobati taj čudesni prah, pošto je sve jako jednostavno i zdravorazumski (Uzmete sušene gljive, ubacite u multipraktik i boom! Eto vam prašak od gljiva.). I na kraju sam se i ja kao nevjerni Toma uvjerila da ipak ima neke čarolije u skromnom prašku od gljiva, pa vam svakako predlažem da ga i vi isprobate.

Također, kao super jeftini izvor sušenih gljiva svakako vam preporučam dobri stari Ebay. Ja od tamo naručujem sušene shiitake u većim pakiranjima, pa cijena ispadne stvarno pristupačna (za razliku od npr. sušenih vrganja po našim dućanima, brrr). U ovom sam receptu upotrijebila miks smrznute mrkve, brokule i cvjetače, pa je juha bila gotova za čas.

SASTOJCI:

(Za 4 izdašne porcije / 6,28 kn po porciji / 25,11 kn za sve

Za juhu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

1 vrećica smrznutog miješanog povrća (7,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žlica miso paste (2,00 kn)

4 žlice praška od gljiva – ja sam upotrijebila shiitake (4,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Za kvinoju:

1 šalica kvinoje (7,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i češnjak, pa ih ubacite u lonac sa uljem na jakoj vatri. Dinstajte nekoliko minuta, dok ne omekšaju i postanu staklasti. Ubacite smrznuto povrće, čili, miso, prašak od gljiva i temeljac. Pustite da zavrije, smanjite vatru, pa krčkajte 20-tak minuta sa odškrinutim poklopcem da povrće omekša. Kada je povrće kuhano, maknite s vatre, dodajte sezamovo ulje i propulsirajte štapnim mikserom da sve bude kremasto.

Dok vam se juha krčka skuhajte i kvinoju. Operite kvinoju u finoj cjediljci pod mlazom tekuće vode, pa ubacite u lončić sa vodom i solju. Pustite da zavrije, pa onda krčkajte poklopljeno na niskoj vatri 15 minuta da se kvinoja skuha do kraja.

Krem juhu poslužite sa par žlica kuhane kvinoje, ili pak sve rasporedite u porcije i podgrijte prema potrebi.

Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

Lazy Braised Mussels / Dagnje na lijenu buzaru

This recipe is really great for hot summer days, as it comes together super quickly which means minimal time sweating next to your hot stove. I’m personally a big fan of mussels, but definitely not a fan of scrubbing their shells clean and getting rid of all the seaweed. But frozen cleaned mussels enter the stage here and make life immensely easier.

To make this recipe even tastier with more complex flavors, sub the water with white wine. We were out of wine however, so water was also fine.

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INGREDIENTS:

(Yields 2 generous servings / 1.57 EUR per serving / 3.14 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

Pinch of dried rosemary (0.02 EUR)

2 tbsp butter (0.27 EUR)

1 tbsp tomato paste (0.13 EUR)

250 grams cleaned frozen mussels, thawed (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried parsley (0.07 EUR)

¼ cup water (–)

Juice of a lemon (0.27 EUR)

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METHOD:

Rinse the thawed mussels in a colander under cold water and leave to drain. In the meantime, finely dice the onion and mince garlic. Add olive oil, onion and garlic to a skillet on medium heat and saute for a few minutes until slightly translucent. Add in bay leaf, rosemary, butter, tomato paste, mussels, salt, pepper and parsley and give it a toss. Add a bit of water (or wine, if using) and allow it all to simmer for 5-10 minutes. Remove from heat and drizzle generously with lemon juice. Serve immediately with pasta, rice or with nice crusty bread.

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Recept u nastavku je savršen za vruće ljetne dane, pošto je gotov za tili čas što znači minimalno znojenje za vrućim štednjakom. Osobno sam veliki ljubitelj dagnji, ali nisam nikakao ljubitelj procedure ribanja i čišćenja njihovih ljuštura. Srećom, kao spas ovdje dolaze zamrznute očišćene dagnje.

Da bi ovaj recept bio još ukusniji i sa kompleksnijim aromama, umjesto vode upotrijebite bijelo vino. Mi ga nismo imali doma, tako da je i voda poslužila svrsi i sve je ispalo dobro.

SASTOJCI:

(Za 2 izdašne porcije / 11,71 kn po porciji / 23,42 za sve)

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

Prstohvat sušenog ružmarina (0,15 kn)

2 žlice maslaca (2,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

250 grama očišćenih smrznutih dagnji, odmrznutih (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žlica sušenog peršina (0,50 kn)

¼ šalice vode (–)

Sok od 1 limuna (2,00 kn)

PRIPREMA:

Odmrznute dagnje isperite u cjediljci pod mlazom hladne vode i pustite ih da se ocijede. U međuvremenu fino nasjeckajte luk i češnjak. Maslinovo ulje, luk i češnjak stavite u tavu na srednje jaku vatru i dinstajte par minuta da zamiriše i omekšaju. Dodajte lovor, ružmarin, maslac, koncentrat rajčice, dagnje, sol, papar i peršin, pa sve dobro promiješajte. Podlijte sa malo vode (ili vina, ako ga koristite), pa pustite da se lagano krčka 5-10 minuta. Maknite s vatre i zalijte sa limunovim sokom. Poslužite odmah sa tjesteninom, rižom ili komadom finog hrskavog kruha.

Lazy Braised Mussels / Dagnje na lijenu buzaru

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

I have a confession to make. I never cook risotto the right way, which involves infinite stirring and adding the hot, yet not quite boiling, liquid in bit by bit. Yes, I am aware that the Italian people, gourmets, proper chefs and most foodies are rolling their eyes right now in severe disapproval. However, I am lazy and value my own comfort and time more than any food related rules, especially those which I do not fully understand.

If you are okay with the above, keep reading. If, on the other hand, you find me calling the dish below a risotto thoroughly offensive, I really suggest you stop paying attention right now, because it will only get worse from this point on.

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INGREDIENTS:

(Yields 4 generous servings / 1.13 EUR per serving / 4.53 EUR for all)

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 cups brown rice (0.80 EUR)

4 cups water (–)

1 cup cooking cream (0.66 EUR)

1 cup shredded mature goat cheese (0.66 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice the mushrooms. Add the onion and oil to a pot on high heat and saute for a few minutes, until slightly translucent. Throw in butter, mushrooms, salt and pepper. Give a good stir and cook until the mushrooms release their liquid. Add in rice and water, give a good stir and bring to a boil. Reduce heat to low and cook covered for about 40 minutes, until the rice is thoroughly cooked through. Stir occasionally and add in a splash more of water, if needed.

Once the rice is done, stir in cooking cream and shredded cheese. If you are not a fan of goat cheese, you can easily swap it for any other hard cheese like Parmigiano-Reggiano or Grana Padano. Turn off heat, taste and adjust seasonings, then cover and allow it to sit undisturbed for 5-10 minutes. Serve warm. This also reheats great, which can only mean meal prep!

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Moram vam nešto priznati. Nikad ne kuham rižoto na ispravan način – onaj koji uključuje beskonačno miješanje i polagano dodavanje vruće, ali ne baš kipuće, tekućine. Da, da, svjesna sam činjenice da svi Talijani, gurmani, pravi kuhari i fudiji sada kolutaju očima u potpunom neodobravanju. Međutim, ja sam lijena i cijenim svoje vrijeme i ugodu puno više od nekih pravila vezanih uz hranu, a posebice onih koje baš do kraja i ne razumijem.

Ako sa time nemate nekih problema, samo nastavite čitati. S druge strane, ako je moje proglašenje jela u nastavku rižotom za vas u najmanju ruku uvredljivo, bolje da se sada zaustavite jer će stvari nakon uvoda biti samo još gore.

SASTOJCI:

(Za 4 izdašne porcije / 8,50 kn po porciji / 34,01 kn za sve)

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 šalice smeđe riže (6,00 kn)

4 šalice vode (–)

1 šalica vrhnja za kuhanje (5,00 kn)

1 šalica ribanog tvrdog kozjeg sira (5,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive očistite i narežite na tanke listiće. Luk i ulje stavite u lonac na jakoj vatri pa dinstajte par minuta dok luk ne bude staklast. Dodajte maslac, gljive, sol i papar. Dobro promiješajte pa ostavite da gljive puste tekućinu. Sada ubacite rižu i vodu, dobro promiješajte, te kuhajte poklopljeno 40-tak minuta, dok riža ne bude gotova. Povremeno promiješajte, a po potrebi dodajte još malo vode.

Kada je riža kuhana, umiješajte vrhnje za kuhanje i ribani sir. Ako niste fan kozjeg sira, slobodno upotrijebite parmezan, Grana Padano ili neki slični tvrdi sir. Maknite rižoto s vatre, kušajte i prilagodite začine, te poklopite i ostavite da miruje 5-10 minuta. Poslužite toplo. Ovaj rižoto se također i super podgrijava, pa ga možete spremiti unaprijed i imati gotov ručak za užurbani tjedan.

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)