Walnut Sandwich Cookies / Išleri

These cookies are, hands down, my favorite cookies. They are pretty mainstream in Croatia, but I’ve only managed to successfully make them this year. They do require a bit more work, but make such a cute edition to a holiday table that I decided to tackle with them this year again.

The first time I’ve made these cookies, my egg cream filling was a complete disaster which wouldn’t hold together, so my cookies quickly turned into a hot mess. This year, however, I opted for a thick vanilla pudding filling and that worked like a charm.

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INGREDIENTS:

(Yields about 20-30 cookies / 3.83 EUR)

For the cookie batter:

6 tbsp butter, softened at room temperature (0.80 EUR)

4 tbsp vanilla sugar (0.27 EUR)

2 cups ground walnuts (1.07 EUR)

1 cup all-purpose flour (0.07 EUR)

Pinch of salt (0.01 EUR)

1-2 tbsp plant based milk (0.01 EUR)

For the pudding filling:

1 vanilla pudding dry mix of your choice, which normally yields 500 ml of pudding (0.53 EUR)

2 tbsp sugar (0.01 EUR)

1 and ½ cups milk (0.40 EUR)

For the chocolate glaze:

2 rows dark chocolate (0.53 EUR)

1 tbsp butter (0.13 EUR)

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METHOD:

Whisk together butter and sugar until smooth and creamy. Add in walnuts, flour and salt. Mix until a dough forms and as needed add a bit of plant based milk. I opted for plant based, so the cookies would have a longer shelf life, but you are more than welcome to use dairy milk instead, if you plan on eating them up quickly. Wrap the cookie dough in cling foil and refrigerate for at least an hour, or for 2-3 days in advance.

When ready to bake, remove the dough from fridge and allow it to sit at room temperature for 10-15 minutes, so it’s easier to roll out. Preheat the oven to 175°C and line a baking tray with parchment paper. Roll the dough out between two sheets of parchment paper and cut into desired shapes. I decided to cut mine into two sizes, for a bit of variety. Place the cut cookies on a prepared baking tray and bake for 8-10 minutes.

The cookies will still be soft when they come right out of the oven, but don’t worry, they’ll firm up as they cool. Allow the cookies to cool for about 5 minutes on their baking tray, then gently move them to a wire rack to cool completely. At this point you can store the cookies in a cool, dark place for a couple of weeks at least, so they are great to bake in advance.

When ready to assemble the cookie sandwiches, cook a thick pudding, using only about 2/3 of the milk amount recommended on the pudding sachet. Allow pudding to cool down a bit before transferring into a piping bag. Pipe the pudding onto half of the cookies.

To make a chocolate glaze, melt the chocolate with butter. Cover the other half of cookies with melted chocolate, then place them on top of the pudding halves. Store the sandwich cookies in your fridge in an airtight container, where they will keep for up to five days.

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Išleri su mi najdraži keksi, a iako su relativno uobičajena vrsta kolača, meni su tek ove godine prvi puta uspjeli. Oko njih možda ima malo više posla, ali su tako lijepi dodatak blagdanskom stolu da sam se odlučila ponovo sa njima uhvatiti u koštac.

Prvi puta kada sam ih radila, krema od jaja mi se nikako nije htjela stisnuti i keksi su na kraju plivali u jajima. Ove godine sam odlučila odmah smanjiti mogućnost takve katastrofe, tako da sam umjesto kreme od jaja išlere odlučila puniti sa gustim pudingom od vanilije.

SASTOJCI:

(Za oko 20-30 keksa / 28,66 kn)

Za tijesto:

6 žlica maslaca, omekšanog na sobnoj temperaturi (6,00 kn)

4 žlice vanili šećera (2,00 kn)

2 šalice mljevenih oraha (8,00 kn)

1 šalica glatkog brašna (0,50 kn)

Prstohvat soli (0,01 kn)

1-2 žlice veganskog mlijeka (0,05 kn)

Za puding kremu:

1 vrećica pudinga od vanilije za 500 ml pudinga (4,00 kn)

2 žlice šećera (0,10 kn)

1 i ½ šalica mlijeka (3,00 kn)

Za čokoladnu glazuru:

2 reda tamne čokolade (4,00 kn)

1 žlica maslaca (1,00 kn)

PRIPREMA:

Miješajte maslac i šećer dok ne budu glatki i kremasti. Dodajte orahe, brašno i sol. Miješajte dok se ne formira tijesto, a po potrebi dodajte mrvicu mlijeka. Ja sam se odlučila za vegansko mlijeko kako bi mi suhi keksi mogli dulje stajati, ali vi slobodno upotrijebite obično mlijeko ako mislite kekse brzo pojesti. Tijesto umotajte u prijanjajuću foliju i ostavite u hladnjaku barem sat vremena, ili do 2-3 dana.

Kada ste spremni za pečenje, izvadite tijesto iz hladnjaka 10-15 minuta ranije kako bi malo otpustilo i da ga lakše možete razvaljati. Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje i stavite na stranu. Razvaljajte tijesto između dva papira za pečenje i režite u željene oblike. Ja sam svoje rezala u dvije različite veličine. Izrezane kekse preselite na pripremljeni protvan i pecite 8-10 minuta.

Keksi će još biti mekani kada ih izvadite iz pećnice, ali budite bez brige jer će se stvrdnuti kako se budu hladili. Pustite da se keksi pet minuta hlade na protvanu prije nego ih nježno preselite na rešetku i tako ohladite do kraja. Ovakve gotove kekse možete čuvati na suhom, hladnom mjestu barem par tjedana, tako da ih možete ispeći unaprijed.

Kada ste spremni za zgotoviti išlere, skuhajte gusti puding, i to tako da upotrijebite oko 2/3 mlijeka od onoga što je navedeno u uputama na pakiranju. Pustite da se puding malo ohladi prije nego ga preslite u vrećicu za kreme. Puding istisnite na polovicu keksa.

Za glazuru, rastopite čokoladu sa maslacem. Preostalu polovicu keksa pokrijte glazurom, pa spojite kekse sa polovicama s pudingom. Gotove išlere čuvajte u hladnjaku u hermetički zatvorenoj posudi do pet dana.

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Walnut Sandwich Cookies / Išleri

Christmas Vegan Nutella Cookies (gluten free, paleo) / Božićni veganski Nutella keksi (bez glutena, paleo)

These cookies are super scrumptious and sweet and actually have zero Nutella in them. The secret of the famous spread’s magical flavor lies, in fact, within the toasted hazelnuts and cacao combo.

You can easily toast your own hazelnuts by throwing them into the oven at 175°C for about 15-20 minutes. Once they are fragrant and their skins are cracked, take them out and leave to cool completely. To peal the skins the easy way, just wrapped cooled hazelnuts into a kitchen towel and give them a good rub. Most skins will just slide off and you’ll have an easy time peeling off the rest with your hands.

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INGREDIENTS:

(Yields about 50 cookies / 3.27 EUR)

For the cookie batter:

1 and ½ cup toasted hazelnuts (1.33 EUR)

1 cup pitted dates (0.67 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp raw cacao powder (0.27 EUR)

Pinch of salt (0.01 EUR)

1-2 tbsp plant based milk (0.01 EUR)

For the topping:

2 rows dark cooking chocolate (0.53 EUR)

½ tsp coconut oil (0.02 EUR)

2-3 tbsp crushed toasted hazelnuts (0.13 EUR)

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METHOD:

Pulse the toasted hazelnuts in a food processor into a fine powder. Remove and set aside, then add pitted dates to a food processor and pulse until you have a thick paste. Return in the hazelnuts, then add in coconut oil, vanilla, cacao powder and salt. Pulse until a thick dough comes together. Add in the milk bit by bit as needed. Remove the dough from food processor, wrap in cling foil and refrigerate for at least an hour, or up to 3-4 days in advance.

When ready to bake, remove the dough from fridge and allow it to sit at room temperature for 10-15 minutes, so it’s easier to roll out. Preheat the oven to 175°C and line a baking tray with parchment paper. Roll the dough out between two sheets of parchment paper and cut into desired shapes. Place the cookies on a prepared baking tray and bake for 8-10 minutes.

The cookies will still be soft when they come right out of the oven, but don’t worry, they’ll firm up as they cool. Allow the cookies to cool for about 5 minutes on their baking tray, then gently move them to a wire rack to cool completely.

Once the cookies are completely cool, melt the chocolate with coconut oil and cover each cookie with the mixture. Sprinkle each cookie with a bit of crushed hazelnuts before the chocolate firms up. Place the cookies in the fridge for 15-20 minutes so the chocolate firms up completely, then store in an airtight container in a cool dark place. The cookies should hold for at least a week or two.

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Ovi keksići su jako bogati i slasni, a zapravo u njima uopće niti nema Nutelle. Tajna okusa, koji jako podsjeća na slavni namaz, je u kombinaciji tostiranih lješnjaka i kakao praha.

Lješnjake lako možete sami tostirati tako da ih ubacite u pećnicu na 175°C na jedno 15-20 minuta. Izvadite lješnjake iz pećnice kada zamiriše i tanka ljuskica im popuca, te ih ostavite da se skroz ohlade. Ljusku ćete onda lako skinuti sa lješnjaka tako da ih umotate u kuhinjsku krpu i dobro protrljate. Većina ljuski će sama otpasti, a rukama ćete lako oguliti ostatak.

SASTOJCI:

(Za 50-tak keksića / 24,41 kn)

Za tijesto:

1 i ½ šalica tostiranih lješnjaka (10,00 kn)

1 šalica odkoštenih datulja (5,00 kn)

2 žlice kokosovog ulja, rastopljenog (2,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice sirovog kakao praha (2,00 kn)

Prstohvat soli (0,01 kn)

1-2 žlice veganskog mlijeka (0,05 kn)

Za preljev:

2 reda tamne čokolade (4,00 kn)

½ žličice kokosovog ulja (0,15 kn)

2-3 žlice tostiranih i sjeckanih lješnjaka (1,00 kn)

PRIPREMA:

Tostirane lješnjake ubacite u multipraktik i pulsirajte dok ne dobijete fini prah. Izvadite iz multipraktika i stavite na stranu, pa u multipraktiku onda sameljite datulje u gustu pastu. Vratite k datuljama i lješnjake, pa dodajte još i kokosovo ulje, vaniliju, kakao i sol. Pulsirajte sve dok se ne formira gusto tijesto, a po potrebi dodajte u tijesto malo po malo mlijeka. Maknite tijesto iz multipraktika, zamotajte u prijanjajuću foliju i ostavite u hladnjaku da miruje barem sat vremena, ili do 3-4 dana.

Kada ste spremni za pečenje, tijesto 10-15 minuta ranije izvadite iz hladnjaka da malo otpusti kako bi ste ga lakše razvaljali. Zagrijte pećnicu na 175°C i obložite protvan papirom za pečenje. Tijesto tanko razvaljajte između dva sloja papira za pečenje i režite u željene oblike. Keksiće raširite po pripremljenom protvanu i pecite 8-10 minuta.

Keksi će još biti mekani kada ih izvadite iz pećnice, ali ne brinite, budu očvrsnuli kako se hlade. Ostavite kekse da se jedno pet minuta hlade na protvanu, a onda ih pažljivo preselite na rešetku i tako ohladite do kraja.

Kada su keksići ohlađeni, rastopite čokoladu sa kokosovim uljem i time premažite kekse. Posipajte sjeckanim lješnjacima prije nego se čokolada stvrdne. Kekse na 15-20 minuta stavite u hladnjak kako bi se čokolada do kraja stisnula, a kasnije čuvajte u hermetički zatvorenoj posudi na suhom i hladnom mjestu. Keksići bi trebali držati barem tjedan do dva.

Christmas Vegan Nutella Cookies (gluten free, paleo) / Božićni veganski Nutella keksi (bez glutena, paleo)

Vegan Hot Chocolate / Veganska vruća čokolada

This drink is the perfect thing to snuggle up with while it’s cold and gloomy outside. It instantly lifts your mood (because chocolate, duh!) and makes you feel all warm and cozy. The spices also give it a nice Christmasy vibe. For an extra kick, feel free to add in a pinch of chili or cayenne pepper.

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INGREDIENTS:

(Yields 2 servings / 0.51 EUR per serving / 1.02 EUR for all)

1 tbsp raw cacao powder (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tbsp corn starch (0.01 EUR)

¼ tsp ground cinnamon (0.02 EUR)

1/8 tsp ground cloves (0.01 EUR)

Pinch of salt (0.01 EUR)

2 cups plant based milk (0.80 EUR)

½ tsp pure vanilla extract (0.01 EUR)

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METHOD:

In a small saucepan, whisk together cacao powder, sugar, corn starch, cinnamon, cloves and salt. Add a splash of milk and whisk to incorporate and dissolve all of the dry ingredients. Add in remaining milk and vanilla, then place on high heat. Stir frequently until the mixture reaches a boil. Once boiling, reduce heat to low and simmer for 2-3 minutes while stirring constantly, until the mixture thickens to desired consistency. Divide between two cups and enjoy immediately.

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Ovaj napitak je baš prava stvar kada se želite malo opustiti dok je vani ovako hladno i depresivno. Garantirano vam odmah podiže raspoloženje (čokolada, khm!) i još vas uz to fino grije. Začini dodaju još i blagdansku vibru, a za ekstra štih, ubacite i mrvicu čilija ili kajenskog papra.

SASTOJCI:

(Za 2 porcije / 3,81 kn po porciji / 7,61 kn za sve)

1 žlica sirovog kakao praha (1,00 kn)

1 žlica smeđeg šećera (0,20 kn)

1 žlica kukuruznog škroba (0,10 kn)

¼ žličice cimeta u prahu (0,13 kn)

1/8 žličice klinčića u prahu (0,07 kn)

Prstohvat soli (0,01 kn)

2 šalice veganskog mlijeka po izboru (6,00 kn)

½ žličice ekstrakta od vanilije (0,10 kn)

PRIPREMA:

U lončiću pomiješajte kakao, šećer, kukuruzni škrob, cimet, klinčiće i sol. Dodajte malo mlijeka, pa miješajte dok se sve ne sjedini. Dodajte ostatak mlijeka i vaniliju, pa stavite na jaku vatru i pustite da zavrije, uz učestalo miješanje. Čim napitak zavrije, smanjite vatru na skroz laganu i kuhajte 2-3 minute uz konstantno miješanje da se smjesa zgusne. Kada dobijete željenu gustoću, maknite s vatre, rasporedite u dvije šalice te odmah poslužite.

Vegan Hot Chocolate / Veganska vruća čokolada

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

I’ve never made pumpkin bread before, but decided to give it a go as I had a bit of pumpkin puree left over from a previous recipe. I diligently went to do my research and ended up honestly appalled by obscene amounts of sugar most pumpkin bread recipes call for. Two and a half cups of sugar per a loaf of bread? Seriously?!

I decided then and there that people don’t know what they are talking about and that their pumpkin bread recipes are pure nonsense. So as a result, here I am to proudly present you with a healthier version of a pumpkin bread recipe. Which is, of course, still delicious.

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INGREDIENTS:

(Yields 1 loaf / 2.72 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup pumpkin puree (0.53 EUR)

¾ cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

½ cup sugar (0.07 EUR)

2 cups whole wheat flour (0.20 EUR)

¼ cup sunflower seeds (0.07 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

½ cup chopped prunes (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, vanilla, pumpkin puree and milk. Stir in melted butter. Add sugar, flour, sunflower and flax seeds, baking powder, cinnamon, nutmeg, cloves, ginger and salt to the mix, then stir until everything is well incorporated. Fold in chopped prunes and transfer the batter to a prepared pan. Use a spatula to even everything out.

Bake the bread for 30-40 minutes, until crispy on top and a toothpick tester comes out clean. Allow the bread to cool in its pan for about 15 minutes before taking it out and placing on a rack to cool completely before slicing. Serve with your favorite mug of tea or coffee.

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Nikad prije nisam pokušavala napraviti kruh od bundeve, no pošto sam imala doma nešto pirea od buternut tikve koji mi je ostao od drugog recepta, odlučila sam prionuti na posao. Prije svega sam se bacila na istraživanje, ali iskreno, opscena količina šećera koja je u drugim receptima za kruh od bundeve me je blago rečeno zgrozila. Dvije i pol šalice šećera po štruci kruha? Stvarno?!

U tom sam trenutku zaključila da drugi ljudi jednostavno nemaju pojma o čemu pričaju i da im recepti za kruh od bundeve jednostavno nemaju veze s mozgom. Kao nusprodukt, evo vam zdravija verzija recepta za kruh od bundeve. Koji je, još onako usputno, stvarno jako ukusan.

SASTOJCI:

(Za 1 štrucu / 20,31 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica pirea od bundeve (4,00 kn)

¾ šalice mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

½ šalice šećera (0,50 kn)

2 šalice integralnog pšeničnog brašna (1,50 kn)

¼ šalice suncokretovih sjemenki (0,50 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

1 žličica mljevenog cimeta (0,50 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog đumbira (0,25 kn)

Prstohvat soli (0,01 kn)

½ šalice nasjeckanih suhih šljiva (3,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa vanilijom, pireom od bundeve i mlijekom. Umiješajte u to rastopljeni maslac. Dodajte u smjesu šećer, brašno, suncokretove sjemenke, lan, prašak za pecivo, cimet, muškatni oraščić, klinčiće, đumbir i sol. Miješajte dok ne dobijete jednoličnu smjesu, pa nježno u to umiješajte šljive. Tijesto prebacite u pripremljeni kalup i poravnajte špatulom.

Pecite kruh 30-40 minuta, dok ne bude hrskav, a testni štapić koji upiknete ne izađe čist. Pustite da se kruh hladi oko 15 minuta u kalupu, a onda ga preselite na žičanu rešetku. Ostavite da se skroz ohladi prije rezanja. Poslužite sa vama najdražom šalicom čaja ili kave.

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

Whole Lemon Squares / Kocke od cijelog limuna

Are you a lazy person when it comes to cooking? Me too!!! (If your answer was a decisive ‘No!’, what are you even doing on this blog?! Rather go make some Beef Wellington and have us all over for a spectacular dinner!)

Anyhow, as I was saying, this is a perfect desert for all you lazy people out there. I also went one step ahead and used store-bought frozen puff pastry. I know, I know. I will most likely suffer for my blasphemous ways, but I have zero regrets.

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INGREDIENTS:

(Yields 20 squares / 0.18 EUR per square / 3.55 EUR for all)

500 grams store-bought frozen puff pastry, thawed (1.00 EUR)

For the lemon cream:

1 whole small organic lemon (0.20 EUR)

4 eggs (0.80 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup crème fraiche (0.67 EUR)

5 tbsp butter, softened at room temperature (0.67 EUR)

1 cup sugar (0.07 EUR)

2 tbsp all-purpose flour (0.01 EUR)

Good pinch of salt (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Flour for dusting (0.01 EUR)

Powdered sugar for serving (0.01 EUR)

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METHOD:

Preheat the oven to 175°C. Butter a square baking pan and line it with parchment paper. Generously dust your work surface and rolling pin with flour then roll out the pastry into a shape of your pan. Transfer the dough into the pan and set aside.

Give the lemon a good wash, making sure that you get any wax off. Be sure to use an organic, chemically untreated lemon, as the pesticides make the skin inedible. Trim and discard the top and bottom off the lemon, then cut the whole lemon into chunks. Pick through and discard any seeds. Add the whole lemon to a food processor with the rest of the ingredients and pulse until smooth. You can strain the mixture to get rid of any chunky bits, but I decided that it wasn’t necessary. (Remember? I’m lazy.) Pour the mix over the dough and bake for 35-45 minutes, until firmed up and slightly crispy on top.

Allow the cake to cool completely in its pan before cutting into squares and serving. Serve at room temperature or chilled, dusted with powdered sugar.

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Jeste li lijeni za kuhanje? I ja isto!!! (Ako je vaš odgovor decidirano ‘Ne!’, što uopće radite na ovom blogu?! Radije pripremite biftek Wellington i sve nas pozovite k sebi na spektakularnu gozbu!)

Uglavnom, kao što sam govorila, ovo je idealan desert za sve vas lijene ljude. Ja sam u svemu tome otišla korak dalje i uzela kupovno lisnato tijesto. Znam, znam, čeka me patnja za ovu herezu. Ali ne kajem se.

SASTOJCI:

(Za 20 kocaka / 1,35 kn po kocki / 27,01 kn za sve)

500 g kupovnog lisnatog tijesta, odmrznutog (7,50 kn)

Za kremu od limuna:

1 cijeli mali domaći limun (1,50 kn)

4 jaja (6,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica milerama (5,00 kn)

5 žlica maslaca, omekšanog na sobnoj temperaturi (5,00 kn)

1 šalica šećera (1,00 kn)

2 žlice glatkog brašna (0,10 kn)

Dobar prstohvat soli (0,01 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Brašno za posipanje (0,10 kn)

Šećer u prahu za posluživanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite pravokutni protvan i obložite ga papirom za pečenje. Dobro pobrašnite radnu plohu i valjak za tijesto, pa razvaljajte lisnato u oblik protvana. Preselite tijesto u protvan i stavite na stranu.

Dobro operite limun, pazeći da sa njega skinete eventualni vosak. Za ovaj recept upotrijebite samo domaće nešpricane limune, pošto pesticidi čine koru nejestivom. Odrežite i bacite krajeve limuna, pa ostatak limuna onda narežite na komadiće i očistite od koštica. Cijeli limun ubacite u multipraktik sa preostalim sastojcima za kremu, te pulsirajte dok sve ne bude glatko. Kremu možete procijediti ako vam smetaju eventualne grudice, ali ja sam zaključila da to nije potrebno. (Khm, lijenost, sjećate se?) Kremu izlijte preko tijesta i sve pecite 35-45 minuta, dok se krema ne stisne i blago ne zahrska.

Pustite da se kolač skroz ohladi u protvanu prije nego ga narežete na kocke i poslužite. Kolač poslužite na sobnoj temperaturi ili ohlađen, posipan sa šećerom u prahu.

Whole Lemon Squares / Kocke od cijelog limuna

Festive Coconut Bliss Balls (raw, paleo) / Energetske kuglice sa kokosom u blagdanskim aromama (sirove, paleo)

With Christmas time and holidays slowly approaching, I’ve been thinking about festive seasonal recipes so I get my things organized and ready ahead of time. This desert / healthy snack is super easy and quick to make, but the combination of cloves and cinnamon gives the Christmas-y vibe, so I’m definitely keeping this in my arsenal.

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INGREDIENTS:

(Yields 12-15 bliss balls / 1.10 EUR)

1 cup pitted dates (0.67 EUR)

1 cup desiccated coconut (0.33 EUR)

½ cup water (–)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground cloves (0.03 EUR)

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METHOD:

Add all of the ingredients to a food processor and pulse until a crumbly dough forms. If the dough feels too wet and too sticky, add a bit more coconut. Using your hands shape the dough into balls. Store the bliss balls in your fridge in an airtight container for up to a week. Hide from all family members who lack self-control, as these are super tasty and addictive.

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Pošto se božićno i blagdansko vrijeme polako približavaju, razmišljam o prigodnim receptima kako bih unaprijed imala sve pripremljeno i posloženo. Ovaj desert / zdravi snack je jako jednostavan i brz, ali kombinacija cimeta i klinčića baš daje onu pravu božićnu vibru. Stoga ovo definitivno ostaje u mojem arsenalu.

SASTOJCI:

(Za 12-15 kuglica / 8,25 kn)

1 šalica odkoštenih datulja (5,00 kn)

1 šalica kokosovog brašna (2,50 kn)

½ šalice vode (–)

1 žličica cimeta u prahu (0,50 kn)

½ žličice klinčića u prahu (0,25 kn)

PRIPREMA:

Ubacite sve sastojke u multipraktik i pulsirajte dok ne dobijete grudičasto tijesto. Ako vam se čini da je tijesto previše mokro i ljepljivo, ubacite još malo kokosa. Rukama tijesto formirajte u kuglice. Kuglice čuvajte u hladnjaku u hermetički zatvorenoj posudi, gdje će držati do tjedan dana. Obavezno sakrijte od svih članova domaćinstva kojima fali samokontrole, pošto ove kuglice izazivaju ovisnost.

Festive Coconut Bliss Balls (raw, paleo) / Energetske kuglice sa kokosom u blagdanskim aromama (sirove, paleo)

Quince and Apple Jam (vegan) / Pekmez od dunje i jabuke (veganski)

Since it is the apple (and all its related fruits) season, we are inventing ways to use up all of the produce in interesting ways. My parents gave me a few quinces, so I decided to make a small batch of jam. This jam is very tasty and creamy and didn’t require too much effort at all. I’m very much looking forward to smudging it on my toast, yum.

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INGREDIENTS:

(Yields 5 jars / 0.44 EUR per jar / 2.20 EUR for all)

6 quinces (1.33 EUR)

3 apples (0.40 EUR)

2 cups water (–)

2 tbsp lemon juice (0.27 EUR)

1 and ½ cups sugar, divided (0.20 EUR)

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METHOD:

Prepare the jars and lids by washing them in hot soapy water. Wash, core and finely dice the quinces and apples, making sure to discard any suspicious looking bits, but leave the skins on everything intact. Add the diced fruit to a pot together with water, lemon juice and a cup of sugar and place on a medium-high heat. Set your oven to preheat to 170°C (we’re getting to this part later on).

Once the fruit mix reaches a boil, stir occasionally and cook for 20-30 minutes, until the fruit softens and starts breaking apart. Remove from heat and pulse with an immersion blender into a fine mash. Stir in the remaining sugar and taste the jam to see if it needs more sugar. Return to a medium-low heat and cook for additional 3-4 minutes, while stirring constantly. Be really careful, as it’s gonna bubble up a lot at this point. The pectin in quinces and apples is going to make this jam quite thick, so you might need to add a splash more of water to dilute it a bit.

Distribute the jam between prepared jars and wipe the rims clean. Put the unopened jars in a preheated oven for 10-15 minutes, so a protective crust can form on the jam. Remove the jars from the oven, carefully seal and allow them to cool completely at room temperature before storing in a dark cool place.

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Pošto je sezona jabuka (i svog srodnog voća), smišljamo razne zanimljive načine kako da sve te plodove iskoristimo. Moji roditelji su mi poklonili nekoliko dunja, pa sam odlučila napraviti malu turu pekmeza. Konačni proizvod je jako ukusan i kremast te je bio gotov prilično brzo. Ne moram vam ni objašnjavati koliko se veselim tome da ovaj pekmez razmažem po vrućem komadu tosta, mljac.

SASTOJCI:

(Za 5 teglica / 3,30 kn po teglici / 16,50 kn za sve)

6 dunja (10,00 kn)

3 jabuke (3,00 kn)

2 šalice vode (–)

2 žlice limunovog soka (2,00 kn)

1 i ½ šalica šećera, podijeljena (1,50 kn)

PRIPREMA:

Prvo si pripremite teglice i poklopce tako da ih dobro operete u toploj vodi sa deterdžentom. Operite, očistite i na kockice narežite dunje i jabuke, s time da na svemu ostavite koru. Samo pazite da dobro očistite i bacite sve sumnjive dijelove. Narezano voće ubacite u lonac skupa sa vodom, limunovim sokom i šalicom šećera, pa sve stavite kuhati na srednje-jaku vatru. Stavite pećnicu da se grije na 170°C (do tog dijela dolazimo kasnije).

Nakon što sve zakipi kuhajte još 20-30 minuta uz povremeno miješanje, sve dok voće ne omekša i ne počne se raspadati. Maknite lonac s vatre i štapnim mikserom propulsirajte u glatku kašu. Umiješajte preostali šećer i probajte pekmez da vidite ako mu treba još šećera. Vratite na srednje-nisku vatru i kuhajte još 3-4 minute uz stalno miješanje. Budite jako pažljivi, jer će sada pekmez jako bublati. Obzirom kako su dunje i jabuke pune pektina, pekmez će biti jako gust pa ćete možda morati dodati još malo vode da ga mrvicu razrijedite.

Raspodijelite pekmez po pripremljenim teglicama i dobro obrišite rubove tegli. Stavite otvorene tegle u zagrijanu pećnicu na 10-15 minuta, kako bi se na pekmezu napravila zaštitna korica. Izvadite tegle iz pećnice, zatvorite i ostavite da se skroz ohlade na sobnoj temperaturi prije nego ih spremite na tamno i hladno mjesto.

Quince and Apple Jam (vegan) / Pekmez od dunje i jabuke (veganski)