clean eating

Root Veggie Slaw / Salata od kupusa sa korjenastim povrćem

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Cabbage often feels like such an underestimated vegetable, which is a huge shame because it’s so tasty and versatile. Not to mention super cheap and healthy for you. Here’s a very simple salad recipe to whip up when you’re in dire need for a quick meal.

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INGREDIENTS:

(Yields 4 servings / 0.29 EUR per serving / 1.16 EUR for all)

For the salad:

3 large carrots (0.20 EUR)

2 parsley roots, together with leaves (0.40 EUR)

¼ small head of cabbage (0.20 EUR)

1 large onion (0.10 EUR)

For the dressing:

¼ cup yogurt (0.07 EUR)

3 tbsp apple cider vinegar (0.04 EUR)

2 tbsp mustard (0.13 EUR)

Good pinch salt (0.01 EUR)

Good pinch freshly ground black pepper (0.01 EUR)

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METHOD:

Wash and peel all the vegetables. Using a vegetable peeler, make thin strips of carrot and parsley root. Finely chop parsley leaves and reserve to add to dressing. Thinly shred cabbage and onion, then toss together with carrot and parsley strips.

To make the dressing, whisk all of the ingredients together with chopped parsley leaves. Drizzle the dressing over mixed shredded vegetables and serve immediately.

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Kupus mi se često čini kao totalno podcijenjeno povrće, što je velika šteta s obzirom na to kako je fin i prilagodljiv u raznim receptima. Da ni ne spominjem činenicu da je jeftin i zdrav. Evo vam jedna jednostavna salatica da ju na brzinu smutite kada vam treba ekspresni obrok.

SASTOJCI:

(Za 4 porcije / 2,15 kn po porciji / 8,61 kn za sve)

Za salatu:

3 velike mrkve (1,50 kn)

2 korjena peršina, skupa sa lišćem (3,00 kn)

¼ male glavice kupusa (1,50 kn)

1 veliki luk (0,75 kn)

Za dressing:

¼ šalice jogurta (0,50 kn)

3 žlice jabučnog octa (0,30 kn)

2 žlice senfa (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite i ogulit svo povrće. Sa ljuštilicom za krumpir narežite mrkvu i peršinov korjen na tanke trake. Fino nasjeckajte lišće peršina i stavite na stranu za dressing. Tanko narežite kupus i luk, pa pomiješajte sa trakama mrkve i peršina.

Da napravite dressing, pjenjačom umutite sve sastojke skupa sa sjeckanim lišćem peršina. Pokapajte dressing po povrću i odmah poslužite.

Root Veggie Slaw / Salata od kupusa sa korjenastim povrćem

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

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We’re having a case of really moody weather over here and as a result everyone seems to be down with a cold. This soup is loaded with ginger and will help clear out those clogged sinuses. Plus, it’s also yummy and super simple to make.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.18 EUR for all)

2 large sweet potatoes (1.33 EUR)

3 large carrots (0.20 EUR)

1 thumb-sized piece of ginger (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

6 cloves of garlic (0.20 EUR)

6 cups water (–)

2 tbsp chopped parsley (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Peel and chop up sweet potatoes, carrots and ginger, then toss together in a baking tray with salt, pepper and coconut oil. Quarter the onion with its skin intact and arrange among diced veggies together with unpeeled garlic. Bake everything for 45 minutes, until veggies start to get slightly charred.

Allow veggies to cool a bit before squeezing garlic cloves out of its skins and discarding onion peels. Add all the vegetables to a food processor with 6 cups of water and pulse until smooth. Bring the soup to a boil and serve hot, sprinkled with chopped parsley.

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Pošto je vrijeme u zadnje vrijeme stvarno čudljivo, svi su navukli nekakve prehlade. Ova je juhica dobro napucana sa đumbirom, pa će vam za čas pročistiti zaštopane sinuse. Osim toga je i jako fina i super jednostavna za napraviti.

SASTOJCI:

(Za 6 porcija / 2,73 kn po porciji / 16,36 kn za sve)

2 velika batata (10,00 kn)

3 velike mrkve (1,50 kn)

1 komad đumbira veličine palca (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

6 šalica vode (–)

2 žlice sjeckanog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ogulite i narežite batat, mrkvu i đumbir, pa u protvanu pomiješajte sa solju, paprom i kokosovim uljem. Raščetvorite luk skupa sa ljuskom i zajedno sa neoguljenim češnjakom rasporedite među narezanim povrćem. Pecite sve skupa oko 45 minuta, dok se povrće lagano ne karamelizira.

Pustite da se povrće mrvicu ohladi prije nego češnjak istisnete iz ljuski i bacite ljuske od luka. Sve propulsirate u multipraktiku skupa sa 6 šalica vode dok ne dobijete glatku masu. Stavite juhicu da prokuha i poslužite vruću, posipanu sjeckanim peršinom.

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

Cranberry Bean and Caramelized Onion Hummus (vegan) / Humus od trešnjevca i karameliziranog luka (veganski)

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It started off with a batch of accidentally overcooked beans. I planned to add the cooked beans to a salad, but they ended up so sad looking that I eventually changed my mind about this. However, they seemed perfect for a quick hummus.

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INGREDIENTS:

(Yields 2 cups / 0.68 EUR per cup / 1.36 EUR for all)

2 large onions (0.20 EUR)

½ cup olive oil, divided (0.67 EUR)

3 garlic cloves (0.10 EUR)

2 cups precooked cranberry beans (0.33 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of red pepper flakes (0.01 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

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METHOD:

Peel and chop up the onion, add 2 tablespoons of olive oil and then saute on low for 30-40 minutes, until caramelized. In the beginning you’ll only need to give an occasional stir, but keep a close eye on the onions towards the end so they do not burn. Be patient and resist the temptation to crank the heat up.

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Once the onions are caramelized, add in minced garlic, rinsed precooked beans, paprika and red pepper flakes, just to heat it all up a bit. Stir for a few minutes, remove from heat and run through a food processor with the remaining oil, salt and pepper. If the paste seems too thick, add in a bit of water. Taste and adjust seasoning and serve chilled with crackers, pita bread, vegetables, in sandwiches or with salads.

Hummus will keep refrigerated for a week, but you can also freeze it for up to a couple of months.

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Sve je počelo sa grahom kojeg sam slučajno prekuhala. Planirala sam ubaciti taj grah u salatu, ali izgledao je tako tužno da sam se na kraju predomislila. Srećom, bio je savršen za brzinski humus.

SASTOJCI:

(Za oko 2 šalice / 5,08 kn po šalici / 10,16 kn za sve)

2 velika luka (1,50 kn)

½ šalice maslinovog ulja (5,00 kn)

3 češnja češnjaka (0,75 kn)

2 šalice skuhanog graha trešnjevca (2,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat čilija u pahuljicama (0,10 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Ogulite i narežite luk, dodajte dvije žlice ulja, pa dinstajte na laganoj vatri 30-40 minuta, dok se luk ne karamelizira. U početku ćete morati samo povremo promiješati, ali prema kraju dobro pazite na luk kako vam ne bi zagorio. Budite strpljivi i oduprite se iskušenju da odfrljite vatru.

Kada se luk karamelizira, dodajte sitno sjeckani češnjak, oprani skuhani grah, slatku papriku i čili, samo da se sve ugrije. Kratko promiješajte, skinite s vatre i sameljite u multipraktiku sa ostatkom ulja, soli i paprom. Ako vam se pasta čini pregusta, dodajte mrvicu vode. Kušajte i prilagodite začine, pa poslužite ohlađeno sa krekerima, pita kruhom, povrćem, u sendvičima ili sa salatama.

Humus će držati u hladnjaku do tjedan dana, a možete ga bez problema i zamrznuti na par mjeseci.

Cranberry Bean and Caramelized Onion Hummus (vegan) / Humus od trešnjevca i karameliziranog luka (veganski)

An Even Better Roasted Tomato Salsa (vegan) / Još bolja šalša od pečenih rajčica (veganska)

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We’re slowly approaching first anniversary of this blog. It was, and still is, a great journey; the one where I continually learn, improve and look forward to exploring more fresh ideas and recipes. I also look forward to tweaking the existing ones, making them even easier and tastier.

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Last year I was quite certain that I’ve found a perfect roasted tomato salsa recipe. Of course, such assumption was incorrect. This year’s salsa is even simpler, yet more delicious. The stars of this salsa are overripe Roma tomatoes. They are currently super cheap and abundant, so there is no reason to not stock up on homemade salsa. Also, you want to really roast the heck out of them, so all the juices and flavours thicken.

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INGREDIENTS:

(Yields about 10 cups of salsa / 0.42 EUR per cup / 4.19 for all)

3 kilos of Roma tomatoes (2.80 EUR)

4 large onions (0.40 EUR)

2 whole garlic bulbs (0.53 EUR)

1/3 cup olive oil (0.44 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Wash and halve the tomatoes, discarding any suspicious parts which have started to go bad. Spread tomatoes with their skins facing down in a single layer on a large baking tray. You’ll probably need to use at least two large trays for the amount of tomatoes in this recipe. Quarter onions with their skins intact, then nest among tomatoes while turning their skins upwards. This will prevent the onions from burning and you’ll later easily peel the skins off the roasted onions. Scatter around whole garlic cloves, also with their skins intact. Season generously with salt and pepper, then drizzle everything with olive oil.

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Roast for one to one and a half hour, until tomatoes have shrunken down and are slightly caramelized. The exact roasting time will vary depending on your oven and water content in tomatoes. Also, you’ll definitely need to increase roasting time if your oven is crowded with more than one tray. If that’s the case, be sure to replace baking trays halfway through to ensure even doneness.

Allow things to cool enough to handle before peeling the skins off of onions and garlic. Add everything to a food processor and blitz to desired consistency. Just be sure to scoop all of the delicious juices from the bottom of the tray. Taste and adjust seasoning, distribute salsa between containers and store in freezer. Use as a ready-made pasta sauce, pizza topping, tomato soup base or instead of ketchup.

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Polako se približavamo prvoj godišnjici ovog bloga. Ovo je bilo, i još uvijek je, divno iskustvo, u kojem stalno učim i napredujem, te se veselim istraživanju novih ideja i recepata. Također se radujem i modificiranju onih postojećih, kako bi bili što jednostavniji i ukusniji.

Prošle sam godine bila prilično uvjerena u to da sam našla savršeni recept za šalšu od pečenih rajčica. Naravno, takava je pretpostavka bila pogrešna. Ovogošnja je šalša još jednostavnija, a opet ukusnija. Zvijezde ove šalše su prezrele rajčice šljivari. Trenutačno su super jeftine i ima ih u izobilju, pa bi bilo šteta ne napraviti zalihu domaće šalše. Također, treba sve peći što duže, kako bi se svi sokovi i arome zgusnuli.

SASTOJCI:

(Za oko 10 šalica šalše / 3,14 kn po šalici / 31,44 kn za sve)

3 kg rajčica šljivara (21,00 kn)

4 velika luka (3,00 kn)

2 cijele glavice češnjaka (4,00 kn)

1/3 šalice maslinovog ulja (3,33 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite i raspolovite rajčice, s time da bacite sve sumnjive dijelove koji su se krenuli kvariti. Raširite rajčice sa kožom prema dolje u jednom sloju po velikom protvanu. Za količinu rajčica u ovom receptu vjerojatno će vam trebati dva velika protvana. Raščetvorite luk skupa sa ljuskom, pa ga ugnijezdite među rajčice, tako da je ljuska okrenuta prema gore. Na taj način vam luk neće zagoriti, a ljuska će samo skliznuti dolje kada bude pečen. Raštrkajte okolo cijele češnjeve češnjaka,  također sa netaknutom ljuskom. Sve dobro začinite sa solju i paprom i pokapajte maslinovim uljem.

Pecite od jednog sata do sat i pol, dok se rajčice ne smežuraju i lagano karamelizijaru. Točno vrijeme pečenja ovisiti će o vašoj pećnici i količini vode u rajčicama. Također, morati ćete peći duže ako vam je pećnica natrpana i pečete u više protvana, a u tom slučaju imajte na umu da zamijenite protvane na pola pečenja kako bi se sve ravnomjerno ispeklo.

Pustite da se sve malo ohladi prije nego što ćete oguliti ljuske sa luka i češnjaka, te sve izblicajte u multipraktiku do željene gustoće. Obavezno pokupite i sve fine sokove sa dna protvana. Kušajte i prilagodite začine, raspodijelite po teglama i čuvajte u zamrzivaču. Upotrijebite kao gotovi umak za tjesteninu ili pizzu, kao bazu za juhu od rajčice ili umjesto kečapa.

An Even Better Roasted Tomato Salsa (vegan) / Još bolja šalša od pečenih rajčica (veganska)

Ginger and Fig Granola / Granola sa đumbirom i smokvama

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It’s my first day at work today after a vacation and when my alarm blared this morning at 6:20 am, it was still dark outside and rain was pouring. One can only assume that this means summer is officially over. Boo.

However, seems like my witchy powers were strong yesterday, because I had enough sense to make a batch of fresh granola for my weekly breakfasts. There was at least some small comfort in dragging myself out of bed this morning.

This granola is crispy on the outside but a bit chewy and soft on the inside. It’s also loaded with millet, which gives it a good dose of crunch. Figs and ginger make a great mix of sweet and spicy. It was just what I needed to fuel up and attack a new work week.

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INGREDIENTS:

(Yields about 8 servings / 0.27 EUR per serving / 2.15 EUR for all)

10 small figs (0.67 EUR)

3 tbsp melted butter (0.40 EUR)

½ tsp dried ginger powder (0.03 EUR)

1 tsp cinnamon powder (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 apple (0.20 EUR)

3 cups rolled oats (0.40 EUR)

4 tbsp ground walnuts (0.27 EUR)

4 tbsp hulled millet (0.13 EUR)

1-2 tbsp water (–)

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METHOD:

Preheat oven to 180°C. Line baking tray with parchment paper and set aside. In a food processor, blitz together figs, melted butter, ginger, cinnamon, vanilla and salt into a smooth and thick paste. Grate the apple with its skin and mix together with fig paste, oats, walnuts and millet. If necessary, add a bit of water to the mixture, just in case it’s too dry and the clumps don’t stick together.

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Spread the granola out on a prepared baking tray without pressing it down and use your hands to keep it clumpy. Bake for 40 minutes, until crispy and golden-brown on the outside, but still a bit moist and juicy on the inside. Allow granola to cool completely on a baking tray, before breaking the bigger chunks down and refrigerating in an airtight container.

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Danas mi je prvi dan na poslu nakon godišnjeg i kada mi je alarm jutros zazvonio u 6:20, vani je još bio mrak i lijevala je kiša. Možemo pretpostaviti da to znači da je ljeto gotovo. Bu.

Međutim, čini se da su mi jučer vještičje moći bile jake, jer sam imala dovoljno mudrosti da napravim frišku granolu za tjedne doručke. To je bila barem mala utjeha kada sam se jutros izvukla iz kreveta.

Ova je granola hruskava izvana, ali malo mekša iznutra. Također je nafilana sa prosom, što joj daje dobru dozu hrskavoće. Smokve i đumbir osiguravaju super omjer slatkog i začinjenog. To je bilo baš pravo gorivo za juriš na novi radni tjedan.

SASTOJCI:

(Za oko 8 porcija / 2,01 kn po porciji / 16,06 kn za sve)

10 malih smokava (5,00)

3 žlice rastopljenog maslaca (3,00 kn)

½ žličice đumbira u prahu (0,25 kn)

1 žličica cimeta u prahu (0,10 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1 jabuka (1,50 kn)

3 šalice zobenih pahuljica (3,00 kn)

4 žlice mljevenih oraha (2,00 kn)

4 žlice prosa (1,00 kn)

1-2 žlice vode (–)

PRIPREMA:

Zagrijte pećnicu na 180°C. Obložite protvan papirom za pečenje i stavite na stranu. U multipraktiku smeljite smokve u glatku i gustu pastu sa rastopljenim maslacem, đumbirom, cimetom, vanilijom i soli. Naribajte jabuku skupa sa korom i pomiješajte sa pastom od smokava, zobenim pahuljicama, orasima i prosom. Po potrebi dodajte mrvicu vode u smjesu, ako je presuha i neće se držati skupa u grudama.

Raširite granolu po pripremljenom protvanu bez dodatnog utiskivanja, a rukama ju formirajte u grudice. Pecite 40 minuta, dok ne bude hruskava i zlatno-smeđa izvana, a još uvijek malo vlažna i sočna iznutra. Pustite da se granola skroz ohladi na protvanu, prije nego što ćete razlomiti veće komade i spremiti ju u hermetički zatvorenoj posudi u frižideru.

Ginger and Fig Granola / Granola sa đumbirom i smokvama

Colourful Fig Salad / Šarena salata sa smokvama

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I’ve returned from my vacation a couple of days ago and am slowly getting back into my old routine and structure. I mostly ate crap while on vacation, so this really simple and healthy salad was a welcome change. Don’t get me wrong, I’ve enjoyed every bite of all the millions of fire-soared hot dogs I devoured, but it’s about time to get a few vegetables in my body as well.

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INGREDIENTS:

(Yields 1 large serving / 1.13 EUR)

2 cups thinly shredded cabbage (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 tbsp apple cider vinegar (0.03 EUR)

½ small onion, thinly shredded (0.03 EUR)

½ red bell pepper, thinly shredded (0.03 EUR)

2-3 small tomatoes, cut into wedges (0.20 EUR)

5-6 small figs, halved or quartered (0.33 EUR)

Small chunk of hard cheese, thinly cut (0.33 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

Start off by mixing cabbage with salt, pepper and vinegar. Allow it to sit for about half an hour or more, so the cabbage can soften up. Mix in shredded onion and pepper. Arrange tomatoes, figs and cheese on top, drizzle everything with olive oil and serve right away. Ta-da!

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Pred par dana sam se vratila sa godišnjeg i polako se vraćam svojoj starroj rutini i strukturi. Na godišnjem sam uglavnom jela smeće, tako da mi je ova jako jednostavna i zdrava salata bila dobrodošla promjena. Nemojte me krivo shvatiti, uživala sam u svakom zalogaju milijona hrenovki pečenih na vatri kojih sam proždrla. Ali mislim da je krajnje vrijeme da u sebe ubacim i pokoje povrće.

SASTOJCI:

(Za 1 veliku porciju / 8,42 kn)

2 šalice tanko narezanog zelja (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2 žlice jabučnog octa (0,20 kn)

½ malog luka, tanko narezanog (0,25 kn)

½ crvene paprike, tanko narezane (0,25 kn)

2-3 male rajčice, narezane na kriške (1,50 kn)

5-6 malih smokvi, narezanih na polovice ili četvrtine (2,50 kn)

Komadić tvrdog sira, narezan na tanke listiće (2,50 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Za početak pomiješajte zelje sa soli, paprom i octom, pa ostavite da odstoji barem pola sata kako bi zelje omekšalo. Umiješajte narezani luk i papriku. Poslažite po vrhu rajčice, smokve i sir, pokapajte maslinovim uljem i odmah poslužite. Ta-da!

Colourful Fig Salad / Šarena salata sa smokvama

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)

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Peppers are everywhere and the smell of them cooking is just too tempting to be ignored. This is my take on traditional stuffed peppers in an attempt to feed a vegetarian boyfriend on a low-histamine diet.

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INGREDIENTS:

(Yields 7 stuffed peppers / 0.30 EUR per pepper / 2.07 EUR for all)

7 large bell peppers (0.67 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.07 EUR)

1 small zucchini (0.07 EUR)

Handful of fresh parsley (0.07 EUR)

1 cup precooked rice (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 ball of mozzarella cheese (0.93 EUR)

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METHOD:

Preheat oven to 200°C. Wash peppers and remove stem and seeds with a small paring knife, while leaving the rest of the skins intact. Cut mozzarella into 7 equal segments. Wash and finely chop up onion, garlic, carrot, zucchini and parsley, then mix together with rice, salt, pepper and paprika. Using a spoon, place small amount of stuffing in each pepper, add mozzarella slice in the center and then fill up with more stuffing.

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Arrange upturned peppers in an oven-safe dish and bake for 45 minutes, until tops are crispy and slightly charred.

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Paprike su svuda oko nas, a mirisi koji se šire dok se kuhaju su jednostavno prezamamni da ih se samo tako može zanemariti. Ovo je moj pokušaj da modificiram tradicionalne punjene paprike i nahranim dečka vegetarijanca na niskohistaminskoj dijeti.

SASTOJCI:

(Za 7 punjenih paprika / 2,19 kn po paprici / 15,31 kn za sve)

7 velikih paprika babura (5,00 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,50 kn)

1 mala tikvica (0,50 kn)

Pregršt svježeg peršina (0,50 kn)

1 šalica kuhane riže (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 loptica mozzarelle (7,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite paprike pa im nožićem izdubite peteljke i sjemenke, pazeći da ne oštetite ostatak kože. Narežite mozzarellu na 7 jednakih dijelova. Operite i fino nasjeckajte luk, češnjak, mrkvu, tikvicu i peršin, pa pomiješajte sa rižom, soli, paprom i crvenom paprikom. Žlicom stavite malu količinu nadjeva u papriku, u sredinu stavite komadić mozzarelle, pa onda napunite do kraja papriku sa još nadjeva.

Složite paprike okrenute prema gore u vatrostalnoj posudi i pecite 45 minuta, dok vrhovi ne budu hrskavi i zažareni.

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)

Roasted Bull’s Horn Pepper Salsa (vegan, low histamine) / Umak of pečenih roga paprika (veganski, niskohistaminski)

Crunch Crunch Away, , , , , , , 5 Comments

This recipe is super simple and would work great for any type of summer barbecue, roast potatoes, tortillas or just as a chips dip. The red bull’s horn peppers are super sweet and meaty, so I’ve decided to take current advantage of the markets bursting with peppers.

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INGREDIENTS:

(Yields 2 cups of salsa / 0.93 EUR)

4 large red bull’s horn peppers (0.67 EUR)

1 small onion (0.07 EUR)

3 cloves garlic (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 tablespoon of finely chopped fresh parsley (0.07 EUR)

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METHOD:

Preheat oven to 220°C. Wash and pat dry the peppers, then arrange in a baking dish. Bake for 45 minutes, until charred and blistered. Allow peppers to cool down enough to handle.

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Meanwhile, roughly chop up onion and garlic. Pull and discard stems and seeds out of peppers and add to the food processor together with onion, garlic, salt and black pepper. For creamier texture, feel free to peel the skins off peppers before adding to the food processor, but I left the skins on. Pulse to desired consistency, taste and adjust seasoning and stir in chopped parsley.

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Serve chilled. The salsa will keep refrigerated in an airtight container for up to a week.

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Ovaj je receptić super jednostavan i izvrsno ide uz bilo koji ljetni roštilj, pečene krumpire, tortilje ili kao jednostavni umak uz čips. Crvene paprike roge su baš jako slatke i mesnate, pa sam odlučila iskoristiti činjenicu što ih sada na tržnicama ima na vagone.

SASTOJCI

(Za 2 šalice umaka / 6,81 kn)

4 velike crvene paprike roge (5,00 kn)

1 mali luk (0,50 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2 žlice fino nasjeckanog svježeg peršina (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. Operite i posušite paprike, pa ih raširite po posudi za pečenje. Pecite 45 minuta, dok ne budu tamne i napuhane. Pustite da se paprike ohlada da ih možete dirati rukama.

U međuvremenu, grubo narežite luk i češnjak. Izvucite i bacite peteljke i sjemenke iz paprika, pa ih ubacite u multipraktik sa lukom, češnjakom, soli i paprom. Za kremastiju teksturu slobodno ogulite kožu sa paprika prije nego ih stavite u multipraktik, ali ja sam ih samljela skupa sa kožom. Pulsirajte do željene gustoće, kušajte i prilagodite začine, te umiješajte nasjeckani peršin.

Poslužite ohlađeno. Umak će držati u hladnjaku u hermetički zatvorenoj posudi do tjedan dana.

Roasted Bull’s Horn Pepper Salsa (vegan, low histamine) / Umak of pečenih roga paprika (veganski, niskohistaminski)

Spicy Cabbage Salad / Ljuta salata od kupusa

Crunch Crunch Away, , , , , 2 Comments

Despite the weather being so hot and humid lately, I’ve been craving spicy foods like crazy. Obviously, I enjoy sweating all the time. 😀

This salad is super simple, keeps in fridge for days and is even better on the second day, when the cabbage gets juicy and all the flavours have enough time to mingle. Also, one head of cabbage yields a mountain of salad that can feed an army. You have been warned.

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INGREDIENTS:

(Yields at least 6 servings / 0.12 EUR per serving / 0.72 EUR for all)

For the dressing:

½ cup apple cider vinegar (0.07 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

½ tsp dried chili flakes (0.03 EUR)

For the salad:

1 small head of cabbage (0.40 EUR)

3 large carrots (0.20 EUR)

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METHOD:

In a small saucepan whisk together vinegar, sugar, salt and chili flakes. Bring to a boil, remove from heat and stir until sugar and salt have completely dissolved. Allow to sit for a few minutes so that chilli flakes infuse the vinegar mixture. Depending on strength of your chili and your personal preferences regarding spicy food, you might want to adjust the chili amount. Mine was mouth-scorching hot, so ½ a teaspoon was more than enough.

Meanwhile, wash the veggies, peel and grate carrots and thinly slice the cabbage. You can help yourself out with mandolin if you have one. Toss together with dressing and serve chilled. This salad keeps fantastic for days when stored in fridge in an airtight container.

Usprkos tome što je vrijeme u zadnje vrijeme vruće i sparno, meni se jede ljuta hrana kao nikad. Očito je da se volim prekomjerno i neprekidno znojiti. 😀

Ova salata je super jednostavna, može u frižideru stajati danima, a još je finija idući dan, kada kupus malo omekša i svi sastojci su imali vremena da malo prominglaju. Također, jedna glavica kupusa biti će vam dosta za brdo salate kojom možete nahraniti vojsku. Tek toliko da vas upozorim.

SASTOJCI:

(Za barem 6 porcija / 0,89 kn po porciji / 5,31 kn za sve)

Za dressing:

½ šalice jabučnog octa (0,50 kn)

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

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

Za salatu:

1 mala glavica kupusa (3,00 kn)

3 velike mrkve (1,50 kn)

PRIPREMA:

U malom lončiću pomiješajte ocat, šećer, sol i čili. Pustite da zavrije, skinite s vatre i promiješajte da se šećer i sol do kraja rastope. Pustite da sve odstoji par minuta da pahuljice čilija puste okus u ocat. Ovisno o tome koliko vam je čili ljut i kakve su vam osobne preference, prilagodite količinu čilija. Moj je bio toliko ljut da pali usta, pa je ½ žličice bilo sasvim dovoljno.

U međuvremenu operite povrće, ogulite i naribajte mrkvu i tanko narežite kupus. Možete sipomoći sa mandolinom, ako ju imate. Sve pomiješajte sa dresingom i poslužite ohlađeno. Ova salata se danima super drži u frižideru ako ju čuvate u hermetički zatvorenoj posudi.

Spicy Cabbage Salad / Ljuta salata od kupusa

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

Crunch Crunch Away, , , , , , , , , , 1 Comment

Have you tried making Chinese food at home, but never got that taste just right? So then you just succumb to getting a takeaway instead? Those days are now over because I’m gonna let you in on the secret of perfect homemade Chinese food. It’s MSG!

Just kidding. We’re not using that.

It’s all in the sauce. And a really hot and well-seasoned wok. But mainly, it’s the sauce. For wok seasoning, I suggest you just take a peek at Youtube, but it basically comes down to coating the wok in layers of burnt fat. It does sound kinda gross, but it’s the only way to get that deep smoky flavour.

Now onto the sauce.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.75 EUR for all)

For the sauce:

3 tbsp soy sauce (0.20 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ tsp of cayenne pepper (0.02 EUR)

3 tbsp corn starch (0.10 EUR)

½ cup warm water (–)

For the stir-fry:

½ of large chicken breast (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 large bell pepper (0.27 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.27 EUR)

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METHOD:

Prepare the sauce by whisking together soy sauce, sesame oil, cayenne, corn starch and water until no lumps remain. Set aside.

Cut chicken into thin strips and rub well with salt and pepper. Allow the chicken to soak in the salt and pepper by letting it rest for 20-30 minutes. During that time mince garlic and wash and chop all the vegetables. You want to have everything prepared beforehand before you start cooking, because it’s going to go fast.

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Place wok on high heat for a few minutes until it starts smoking. Add a tablespoon of oil and half of the chicken to your wok and stir-fry for a few minutes until slightly crispy. Remove chicken when it’s done and repeat with second half of the meat.

Remove all meat from the wok, then add to it remaining tablespoon of oil, chopped carrot and minced garlic. Briefly stir-fry, then gradually add in chopped pepper, onion and zucchini in that order, while stir-frying for a few minutes in between, before adding a new batch of veggies. The idea is to start with firmer veggies which take longer to cook and work your way towards softer ones. Once you’ve finished cooking up all the vegetables, return meat to the wok and stir to warm through. Pour sauce over everything, stir and cook for just a few seconds until the sauce thickens. Be sure not to overcook as the sauce might get burnt and bitter.

Remove from heat and serve immediately over a bed of cooked rice. Either go with the plain old rice, or spice things up with this coconut lime rice.

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Jeste li već pokušavali doma kuhati kinesku klopu, ali vam okus nikad ne bi ispao baš onako kako treba? Pa onda na kraju pokleknete i naručite dostavu? Ti su dani sada iza vas jer ću vam odati tajne savršene kineske hrane iz kućne radinosti. To je MSG!

Šalim se. Nećemo to koristiti.

Stvar je u umaku. I jako vrućem i dobro začinjenom woku. Ali uglavnom je stvar u umaku. Što se tiče začinjavanja woka, predlažem da malo virnete na Youtube. Ali u principu, sve se svodi na to da vam wok bude obložen slojevima zagorene masnoće. To možda zvuči malo ogavno, ali je i jedini način da dobijete onaj duboki dimljeni šmek.

Sad idemo na umak.

SASTOJCI:

(Za 4 porcije / 5,12 kn po porciji / 20,49 kn za sve)

Za umak:

3 žlice soja sosa (1,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ žličice kajenskog papra (0,13 kn)

3 žlice kukuruznog škroba (0,75 kn)

½ šalice tople vode (–)

Za stir-fry:

½ velikih pilećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice ulja, podijeljene (0,30 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 velika paprika babura (2,00 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (2,00 kn)

PRIPREMA:

Pripremite umak tako da dobro razmutite soja sos, sezamovo ulje, kajenski papar, škrob i vodu, i to tako da ne bude grudica. Stavite na stranu.

Narežite piletinu na tanke trakice i u nju utrljajte sol i papar. Pustite da odstoji jedno 20-30 minuta da se sol i papar upiju u meso. Za to vrijeme sitno nasjeckajte češnjak te operite i narežite svo povrće. Neka vam sve bude spremno prije nego što krenete kuhati, jer će to ići jako brzo.

Stavite wok na par minuta na jaku vatru dok se ne počne dimiti. Dodajte žlicu ulja i pola mesa, pa pržite miješajući par minuta dok se piletina ne zahrska. Izvadite meso kada je gotovo i ponovite sa ostatkom piletine.

Svo meso maknite iz woka, dodajte u wok preostalu žlicu ulja, narezanu mrkvu i sjeckani češnjak. Kratko pržite uz miješanje, pa onda postepeno u wok dodajte narezanu papriku, luk i tikvicu po tom redoslijedu, a sve tako da miješate i par minuta pržite između svakog novog povrća. Ideja je da počnete sa najtvrđim povrćem kojem treba najduže da se skuha i idete prema onom najmekšem. Kada je svo povrće na taj način gotovo, vratite u wok meso i promiješajte da se ono ugrije. Prelijte preko svega umak, dobro promiješajte i kuhajte svega par sekundi, samo da se umak zgusne. Pazite da ne kuhate predugo jer bi vam umak mogao zagoriti i postati gorak.

Maknite s vatre i odma poslužite preko kuhane riže. Možete upotrijebiti i najobičniju rižu, ili učinite stvar zanimljivijom sa ovom rižom sa kokosom i limetom.

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća