Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Everyone who knows that I’ve ordered a huge bag of dried shiitake mushrooms from Chinese section of Ebay thinks I am nuts, but hey, I ate those mushrooms and I’m still alive. Of course, the main reason for this is that they were super cheap. And I have inevitable faith in humanity. I’m certain that this could have gone either way, though.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup cooked Cannellini beans (0.20 EUR)

6 medium sized potatoes (0.40 EUR)

6-8 shiitake mushrooms, dried or fresh (0.40 EUR)

6 cups vegetable broth (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

Optional:

Dried seaweed strips for serving (0.07 EUR)

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METHOD:

Wash, peel and chop up all the veggies. If using dried shiitake, soak them in warm water to soften, then roughly chop up. If using fresh shiitake, you can chop those up right away.

Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic and cook for a minute until fragrant, then add in the beans, potatoes, mushrooms and their soaking liquid, veggie broth, salt, pepper and red pepper flakes. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes. After 30 minutes remove the soup from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose all its health benefits from the good bacteria. Stir the dissolved miso back into the soup together with sesame oil. Pulse the soup with immersion blender until creamy. Taste, adjust seasonings and serve. Optionally, sprinkle with strips of dried seaweed.

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Svi koji znaju da sam od kineske enklave na Ebayu naručila sušene shiitake gljive misle da sam poludila, ali evo, mogu sa zadovoljstvom prijaviti da sam pojela gljive i preživjela. Naravno, razlog za taj avanturizam je primarno to što su gljive bile stvarno jeftine. A i ja imam nepokolebljivu vjeru u čovječanstvo. Iako, bila sam otvorena za sve ishode. 🙂

SASTOJCI:

(Za 6 porcija / 2,69 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhanog bijelog graha (1,50 kn)

6 srednje velikih krumpira (3,00 kn)

6-8 sušenih ili svježih shiitaka (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice sušenog chilija u pahuljicama (0,25 kn)

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno po želji:

Trakice sušenih morskih algi za posluživanje (0,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ako koristite sušene shiitake, namočite ih u toploj vodi da omekšaju, pa grubo nasjeckajte. Svježe shiitake možete odmah narezati.

Veliki lonac sa uljem stavite na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte češnjak i kuhajte minutu, samo da zamiriši, pa onda ubacite i grah, krumpire, gljive sa tekućinom od namakanja, temeljac, sol, papar i čili. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Nakon 30 minuta maknite juhu sa vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Svakako pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija. Rastopljeni miso umiješajte natrag u juhu skupa sa sezamovim uljem. Propulsirajte juhu sa štapnim mikserom dok sve ne bude lijepo kremasto. Kušajte, prilagodite začine i poslužite. Po želji juhu još možete posipati sušenim morskim algama koje ste narezali na tanke trakice.

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Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Quick Prosciutto and Spinach Pizza / Brzinska pizza sa pršutom i špinatom

Ages ago I published my standard recipe for a delicious and easy pizza crust. Admittedly, that recipe does take a bit of time, so what if you wanna have a pizza right away? Fear not, I have a solution for you and you’ll have a pizza in the oven in no time.

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INGREDIENTS:

(Yields 1 large pizza / 3.43 EUR)

For the dough:

1 and ½ cup all-purpose flour (0.10 EUR)

½ tsp active dry yeast (0.07 EUR)

2 tsp sugar (0.01 EUR)

½ tsp salt

2 tbsp olive oil (0.09 EUR)

½ cup warm water (–)

For the pizza:

1/3 cup tomato sauce (0.13 EUR)

1 tsp dried oregano (0.07 EUR)

1 ball of mozzarella cheese (1.00 EUR)

3 garlic cloves (0.10 EUR)

10-12 pitted olives (0.27 EUR)

1-2 tbsp olive oil (0.09 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 thin prosciutto slices (0.80 EUR)

Large handful of fresh baby spinach (0.67 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

Make the dough by whisking together flour, yeast, sugar and salt. Add in the olive oil and water, then stir to combine. Once the dough comes together, knead for about 2-3 minutes and shape into a ball. Place the dough into a bowl, cover with cling foil and keep warm for 20-30 minutes, until doubled in size.

While you’re waiting for the dough to rise, prep your other ingredients. Cut the mozzarella into slices, peel and mince the garlic and cut the olives into thin coins. Tear the prosciutto into bite-sized pieces. Wash the spinach and set to drain.

Preheat the oven to 220°C and line a baking tray with parchment paper. Roll the dough out thinly on a well floured clean surface, then transfer to a prepared baking tray. Top the dough with tomato sauce, then sprinkle with oregano. Scatter mozzarella, garlic and olives on top, then drizzle with olive oil and season with black pepper. Bake the pizza for 13-15 minutes, until crispy and slightly charred.

Remove the pizza from the oven and cut into segments. Scatter prosciutto pieces and spinach on top, then drizzle with more olive oil and crack more black pepper on top. Serve immediately.

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Pred dosta vremena objavila sam svoj klasični recept za fino i jednostavno tijesto za pizzu. Međutim, za taj recept ipak treba malo više vremena, pošto tijesto treba fermentirati, a što onda učiniti ako vam se baš sada odmah jede pizza? Ne brigajte, imam za vas rješenje i pizza će biti u pećnici za čas.

SASTOJCI:

(Za 1 veliku pizzu / 25,63 kn)

Za tijesto:

1 i ½ šalica glatkog brašna (0,75 kn)

½ žličice suhog kvasca (0,50 kn)

2 žličice šećera (0,04 kn)

½ žličice soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

½ šalice tople vode (–)

Za pizzu:

1/3 šalice pasirane rajčice (1,00 kn)

1 žličica sušenog origana (0,50 kn)

1 loptica mozzarelle (7,50 kn)

3 češnja češnjaka (0,75 kn)

10-12 maslina bez koštica (2,00 kn)

1-2 žlice maslinovog ulja (0,66 kn)

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

4 tanke šnite pršuta (6,00 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Prvo pripremite tijesto tako da u zdjeli pomiješate brašno, kvasac, šećer i sol. Dodajte maslinovo ulje i vodu, pa miješajte da se sve sjedini. Kada se tijesto počne formirati, mijesite ga dvije-tri minute i oblikujte u loptu. Stavite tijesto u čistu posudu, pokrijte prijanjajućom folijom i držite na toplom 20-30 minuta, dok se volumen ne udvostruči.

Dok čekate da se tijesto digne priredite ostale sastojke. Mozzarellu narežite na šnite, ogulite i fino nasjeckajte češnjak, a masline narežite na tanke novčiće. Pršut natrgajte na komadiće veličine zalogaja. Operite špinat i stavite da se ocijedi.

Pećnicu zagrijte na 220°C i obložite protvan papirom za pečenje. Tijesto tanko razvaljajte na dobro pobrašnjenoj radnoj plohi te ga preselite na pripremljeni protvan. Tijesto pokrijte rajčicom te po njoj posipajte origano. Raštrkajte mozzarellu, češnjak i masline, pa sve pokapajte maslinovim uljem i začinite paprom. Pecite pizzu 13-15 minuta, dok ne bude hrskava i lijepo zapečena.

Pizzu izvadite iz pećnice i narežite na šnite. Komadiće pršuta i špinat rasporedite po pizzi, pa pokapajte sa još malo maslinovog ulja i dodajte još papra. Odmah poslužite.

Quick Prosciutto and Spinach Pizza / Brzinska pizza sa pršutom i špinatom

Chicken and Mushroom Ragu / Ragu od piletine i gljiva

This dish might feel like a lot of work, when in reality everything comes together pretty smoothly. It is super scrumptious and rich, so definitely worth the effort. The meat just melts in your mouth and the creamy rich sauce is to die for. I suggest using whole chicken legs (drumsticks with thighs), as the fat will cook out into the delicious sauce. Also, I decided to use pork lard for cooking fat and homemade beef stock for the liquid, but of course, you can sub these with oil and chicken or veggie stock.

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INGREDIENTS:

(Yields 4 servings / 1.58 EUR per serving / 6.31 EUR for all)

For the meat:

2 whole skinless chicken legs (2.00 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

1 tbsp pork lard (0.01 EUR)

2 large onions (0.20 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.20 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

3 cups homemade beef broth (0.60 EUR)

2 tbsp flour (0.01 EUR)

1 cup crème fraiche (0.67 EUR)

Small handful of fresh parsley (0.13 EUR)

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METHOD:

The night before, generously season chicken legs with salt and leave to rest uncovered in your fridge. The next day, wash and peel all of the veggies. Dice the onions and garlic. Grate the carrots on a box grater. Wipe clean and thinly slice the mushrooms.

Place a deep non-stick skillet on medium heat. Add in lard and sear the chicken legs on all sides until crispy. Remove the chicken and set aside. Increase heat to high and in the same pan, on remaining fat, sauté the onion until translucent. Add in a bit more lard if needed. Throw in the mushrooms and cook those down for a few minutes. Dump in garlic, carrots, salt, pepper, tomato paste and beef broth. Give everything a good stir and return in the chicken legs. Allow to come to a boil, then immediately reduce heat to low and simmer covered and undisturbed for one hour, until the meat is done. You’ll know that the meat is fully cooked when it starts pulling away from the bones.

Carefully fish out the chicken legs and allow them to cool enough to handle. Meanwhile we’re gonna keep the sauce on medium heat and thicken in. Ladle out about a cup of sauce and stir in the flour, making sure that there are no lumps. Carefully and slowly pour this mix back into the pan and give everything a good stir to incorporate.

Pick off the meat from the bones and return it back to the sauce. I also chopped it up into bite-sized pieces. Stir in crème fraiche and parsley. Cook for just another minute or two so everything properly warms up. Taste and adjust seasoning, then serve immediately over a carb of your choice. We had it with rice, but gnocchi or linguine would be amazing.

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Ovo jelo vam se može učiniti kao puno posla, ali po meni kuhanje i cijela priprema idu dosta glatko. Okus je savršen i bogat, tako da se u svakom slučaju sav trud isplati. Meso je tako mekano da se topi u ustima, a umak prefini. Moj je prijedlog da upotrijebite cijele pileće batke sa zabatcima, pošto će se masnoća s mesa iskuhati u umak. Također, ja sam za kuhanje upotrijebila svinjsku mast i domaći juneći temeljac za podlijevanje, ali vi slobodno umjesto toga uzmite ulje i pileći ili povrtni temeljac.

SASTOJCI:

(Za 4 porcije / 11.81 kn po porciji / 47,22 kn za sve)

Za meso:

2 cijela pileća batka sa zabatcima, bez kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Za umak:

1 žlica svinjske masti (0,10 kn)

2 velika luka (1,50 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (1,50 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

3 šalice domaćeg goveđeg temeljca (4,50 kn)

2 žlice glatkog brašna (0,10 kn)

1 šalica milerama (5,00 kn)

Mali pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Večer prije dobro začinite meso sa solju, pa ostavite nepokriveno u hladnjaku. Idućeg dana operite i ogulite svo povrće. Fino nasjeckajte luk i češnjak, a mrkvu naribajte. Očistite i tanko narežite gljive.

Dublju neprijanjajuću tavu stavite na srednje-jaku vatru. Ubacite u tavu mast i kratko popecite meso sa svih strana, samo da se uhvati korica. Maknite meso iz tave i stavite na stranu. Pojačajte vatru te u istoj tavi na ostatku masnoće prodinstajte luk dok ne postane staklast. Po potrebi dodajte još mrvicu masti. Ubacite gljive i kuhajte par minuta da im se smanji volumen. Sada dodajte češnjak, mrkvu, sol, papar, koncentrat od rajčice i temeljac. Dobro sve promiješajte te u tavu vratite piletinu. Pustite da umak zavrije, pa odmah smanjite vatru na skroz lagano i krčkajte poklopljeno i bez miješanja jedan sat, dok meso ne bude gotovo. Znati ćete da je meso skroz kuhano kada se počne povlačiti sa kostiju.

Pažljivo izvadite meso iz tave i ostavite ga da se mrvicu ohladi, tek toliko da možete njime rukovati. U međuvremenu držite umak na srednje-jakoj vatri da se zgusne. Odgrabite van oko šalicu umaka i u to umiješajte brašno. Dobro sve promiješajte da ne ostanu nikakve grudice, te onda tu smjesu polako i pažljivo umiješajte natrag u ostatak umaka u tavi. Sve dobro promiješajte da se skroz sjedini.

Meso očistite od kostiju i vratite ga natrag u umak. Ja sam ga prije toga također narezala na male komadiće. Umiješajte u umak mileram i peršin. Kuhajte samo još minutu-dvije, tek toliko koliko je potrebno da se sve dobro ugrije. Kušajte i prilagodite začine te odmah poslužite preko vašeg najdražeg ugljikohidrata. Mi smo ovo jeli sa rižom, ali njoki ili linguini bi bili savršeni.

Chicken and Mushroom Ragu / Ragu od piletine i gljiva

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

If you’re in a mood for a fancy sandwich, this is a great idea how you can treat yourself. You can even be super nice and treat your friends and your family too. These sandwiches are the bomb and everyone should make them. I mean, if they are into meat and dairy, that is.

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INGREDIENTS:

(Yields 2 servings / 1.85 EUR per serving / 3.69 EUR for all)

For the beef:

150 grams of beef rump (1.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the caramelized onions:

2 onions (0.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Good pinch of brown sugar (0.01 EUR)

For the spinach:

Large handful of baby spinach (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For sandwich assembly:

2 large, thick slices of toasted bread (0.27 EUR)

2 tsp mustard (0.08 EUR)

100 grams of Brie cheese (1.00 EUR)

Drizzle of Sriracha sauce (0.07 EUR)

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METHOD:

First prepare and season the meat, so it has a bit of a time to sit while you assemble the rest. Thinly slice the beef rump, making sure you are cutting against the grain. Toss the meat strips with oil, salt and pepper and set aside to rest while you make everything else.

Thinly slice the onions and add them to a non-stick skillet with a tablespoon of oil on a medium heat. Sprinkle with a pinch of salt, then cook for about ten minutes, until the onions are softened and caramelized. When the onions are already soft and nicely browned, sprinkle them with a bit of brown sugar and cook for another minute or two for that extra punch. Remove from the skillet and keep warm.

Add the spinach and minced garlic to the same skillet and season with salt and pepper. Give a good stir and cook for a minute or two, just until the spinach wilts down. Remove from the skillet and also keep warm.

If needed, wipe the skillet down with a paper towel before adding in sliced beef rump.Cook for 3-4 minutes, until thoroughly cooked on all sides.

Once you have everything prepared, assemble your sandwiches. Thinly spread some mustard on toasted bread, then top with Brie, spinach, beef and onions. Finally, drizzle a bit of Sriracha (or any other hot sauce of your choosing) over everything and dig in. To completely round the meal, serve the sandwiches with a big leafy salad.

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Ako ste raspoloženi za fensi sendviče, ovo je baš prava poslastica s kojom se možete počastiti. A možete počastiti i prijatelje i obitelj. Ovi sendviči su totalna bomba i mislim da ih apsolutno svi trebaju isprobati. Naravno, ako jedu meso i mliječne proizvode.

SASTOJCI:

(Za 2 porcije / 13,72 kn po porciji / 27,43 kn za sve)

Za meso:

150 g junećeg buta (9,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

Za karamelizirani luk:

2 velika luka (1,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat smeđeg šećera (0,05 kn)

Za špinat:

Veliki pregršt baby špinata (5,00 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

Za sendviče:

2 velike, debele šnite tostiranog kruha (2,00 kn)

2 žličice senfa (0,60 kn)

100 g Brie sira (7,50 kn)

Malo Sriracha umaka (0,50 kn)

PRIPREMA:

Prvo pripremite i začinite meso, tako da ima vremena odmoriti dok spremate sve ostalo. Tanko narežite but na trakice, pazeći da režete poprečno od vlakana. Pomiješajte meso sa uljem, solju i paprom i stavite na stranu.

Tanko narežite luk i sa žlicom ulja bacite na neprijanjajuću tavu na umjerenoj vatri. Začinite luk sa solju te kuhajte desetak minuta, dok ne omekša i ne karamelizira se. Kada luk već dobije smećkastu boju, posipajte sa malo smeđeg šećera i kuhajte još koju minutu-dvije, za završni štih. Maknite iz tave i držite na toplom.

U istu tavu ubacite špinat sa češnjakom, solju i paprom. Dobro promiješajte i kuhajte samo minutu-dvije, koliko je potrebno da špinat povene. Maknite iz tave i također držite na toplom.

Po potrebi, tavu prebrišite kuhinjskim ručnikom prije nego u nju stavite meso. Kuhajte 3-4 minute, dok ne bude gotovo sa svih strana.

Kada su vam svi sastojci spremni, složite sendviče. Tostirani kruh tanko premažite senfom. Stavite brie, špinat, junetinu i luk. Za kraj sve pokapajte Srirachom ili kojim drugim ljutim umakom po vašem izboru i navalite. Da zaokružite obrok, sendviče poslužite sa velikom zelenom salatom.

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom