Summer Tomato and Mozzarella Snack / Ljetni snack od rajčice i mozzarelle

I love summer and summer produce, especially tomatoes. When in season, I pretty much eat tomatoes every day and with most meals. This little snack is super quick and easy and salt and oil packed anchovies make it all bit more special. Sure, those anchovies might be an expensive side, but a tiny jar can last you a while, as they are packed with intense flavor and you only need a little bit.

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INGREDIENTS:

(Yields 1 large serving / 2.08 EUR)

2 Roma tomatoes (0.27 EUR)

1 ball of mozzarella (0.93 EUR)

½ tsp dried basil (0.03 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

1 tbsp olive oil (0.04 EUR)

6 salt and oil packed anchovies (0.80 EUR)

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METHOD:

Cut tomatoes and mozzarella into rings and arrange on a plate. Sprinkle with basil and pepper and drizzle with olive oil. Arrange anchovies on top and serve with a piece of toasted bread.

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Obožavam ljeto i ljetno sezonsko povrće, a posebno rajčice. Kada su u sezoni, rajčice jedem manje-više svaki dan i sa većinom obroka. Ovaj mali snack je super brzi i jednostavan, a slani inćuni jelo čine malo posebnijim. Istina, slani inćuni nisu baš jeftini, ali malena posudica može vam stvarno dugo trajati, pošto imaju jako intenzivan okus i treba vam samo mrvica.

SASTOJCI:

(Za 1 veliku porciju / 15,63 kn)

2 rajčice šljivara (2,00 kn)

1 loptica mozzarelle (7,00 kn)

½ žličice sušenog bosiljka (0,25 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žlica maslinovog ulja (0,33 kn)

6 slanih inćuna (6,00 kn)

PRIPREMA:

Narežie rajčice i mozzarellu na kolutove i rasporedite po tanjuru. Posipajte sa bosiljkom i paprom te pokapajte maslinovim uljem. Rasporedite po vrhu inćune i poslužite sa komadom tostiranog kruha.

Summer Tomato and Mozzarella Snack / Ljetni snack od rajčice i mozzarelle

Avocado Tuna Spread / Namaz od tune i avokada

I finally stumbled onto avocados on sale and immediately grabbed a few. Avocados are generally priced very unreasonably over here, so I tend to treat myself with them only when I score some for super cheap.

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INGREDIENTS:

(2.84 EUR)

1 small avocado (0.80 EUR)

Juice from ½ a lemon (0.20 EUR)

1 can of tuna in brine (1.60 EUR)

2 garlic cloves, minced (0.07 EUR)

1 tbsp finely chopped fresh parsley (0.03 EUR)

1 tsp mustard (0.03 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

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METHOD:

Peel and roughly chop avocado, then mash with a fork in a bowl. Immediately mix with lemon juice to prevent browning. Drain tuna from all the brine, flake, using a fork and add to avocado. Stir in all the remaining ingredients and taste to adjust seasoning. Serve chilled as a dip or spread. I ate mine over toasted, buttered homemade bread.

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Napokon sam uspjela naletiti na avokado na akciji, pa sam odmah zgrabila par komada. Avokadoi (avokadad? avokada?) ovdje imaju totalno nerazumne cijene, pa se sa njima počastim samo kada ih ulovim na nekom velikom sniženju.

SASTOJCI:

(21,27 kn)

1 mali avokado (6,00 kn)

Sok od ½ limuna (1,50 kn)

1 konzerva tune u salamuri (12,00 kn)

2 češnja češnjaka, sitno sjeckana (0,50 kn)

1 žlica sitno sjeckanog svježeg peršina (0,25 kn)

1 žličica senfa (0,25 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

PRIPREMA:

Ogulite i na grubo narežite avokado, pa ga viljuškom izgnječite u zdjelici. Odmah pomiješajte sa sokom od limuna da vam avokado ne posmeđi. Ocijedite tunu od salamure, viljuškom usitnite, pa dodajte avokadu. Umiješajte sve ostale sastojke, kušajte i prilagodite začine. Poslužite ohlađeno kao namaz ili za umak. Ja sam svoj jela na tostiranom domaćem kruhu premazanom maslacem.

Avocado Tuna Spread / Namaz od tune i avokada

Crispy Salmon Bites / Hrskavi zalogaji sa lososom

Oh god, these are good. I mean, this isn’t even a recipe. I’m basically telling you how to make sandwiches. But they are so good that I’m just gonna go ahead and talk about it.

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INGREDIENTS:

One baguette, cut under angle and lightly toasted (I used pumpkin seed)

Cream cheese spread

Piece of smoked salmon (I used warm smoked from Ikea)

A few radishes, thinly sliced

Greens of one scallion, thinly sliced

Freshly ground black pepper to taste

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METHOD:

Spread cream cheese on toasted and cooled baguette slices. Add radishes, salmon pieces, sprinkle with scallion greens and season with black pepper. Serve immediately. Drizzle of olive oil would also be nice, but alas, we were all out of olive oil at the time.

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Jao, kako je ovo fino! Mislim, ovo čak nije niti recept. U principu vam govorim kako da si napravite sendvič. Ali ovo je toliko fino da vam moram o tome ispričati.

SASTOJCI:

Jedan baget, narezan pod kutem i lagano tostiran (ja sam uzela sa bućinim sjemenkama)

Sirni namaz

Komad dimljenog lososa (ja sam uzela toplo dimljeni iz Ikee)

Par rotkvica, tanko narezanih

Zeleni dio jednog mladog luka, tanko narezan

Svježe mljeveni crni papar po ukusu

PRIPREMA:

Namažite sirni namaz na tostirani i ohlađeni baget. Poslažite gore rotkvice, losos, posipajte zelenje od mladog luka i začinite crnim paprom po ukusu. Poslužite odmah. Par kapi maslinovog ulja bi isto bilo super, ali eto, taman nam ga je doma ponestalo.

Crispy Salmon Bites / Hrskavi zalogaji sa lososom

Whole Roasted Sea Bass / Cijeli pečeni brancini

Whenever we have fish we conclude that we need to eat more fish. Then a couple of months go by. Then I remember that we haven’t had fresh fish in a long time. Then we conclude that we need to eat more fish.

So the cycle goes.

And we really need to eat more fish.

This sea bass is on the pricier spectrum of the meals we eat. But, to cut it down serve it with a cheap side of boiled potatoes with Swiss chard. Or with a potato salad.

And, you know, what’s life if you won’t treat yourself from time to time, right? IMGP4397

INGREDIENTS:

(Serves 8 / 2.17 EUR per serving / 17.36 EUR for all)

8 sea basses, 250-300 grams each (16.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 lemons (0.67 EUR)

2-3 small rosemary branches (0.13 EUR)

A bunch of fresh parsley, divided (0.13 EUR)

5 tbsp olive oil, divided (0.22 EUR)

3 garlic cloves, crushed (0.13 EUR)

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METHOD:

Clean sea bass from scales, remove gills and guts, wash well under cold running water and pat to dry, including the body cavity. You can ask your fishmonger to clean the fish for you, but you’ll definitely want to fix it up as soon as you come home, as they tend to do only rough work with cleaning. Which is totally understandable.

Preheat oven to 250°C. Line baking tray with aluminum foil for easy cleanup and place wire rack on top, so the fish lies slightly lifted from the bottom of the tray while roasting. Make three incisions on each side of every fish, rub salt and pepper all over the fish and stuff each belly cavity with a slice of lemon, small chunk of rosemary branch and a sprig of parsley. Lightly brush each fish on both sides with olive oil and then spread on prepared wire rack. Bake for 15 minutes in the upper third of the oven.

While the fish is baking, finely chop remaining parsley and mix with remaining olive oil and crushed garlic. Serve roasted fish drizzled with freshly squeezed lemon juice and the parsley – olive oil – garlic mix you’ve just prepared.


Svaki puta kada jedemo ribu zaključimo kako trebamo jesti više ribe. Onda prođe par mjeseci. Onda se sjetim da nismo jeli svježu ribu već sto godina. Pa onda zaključimo da trebamo jesti više ribe.

I tako u krug.

I zaista trebamo jesti više ribe.

Ovi brancini su na skupljem djelu spektra hrane koju inače jedemo. Ali, da stvar bude ekonomičnija, možete ih poslužiti sa nekim jeftinim prilogom, kao što je blitva sa krumpirima ili krumpir salata.

Osim toga, što je život ako se s vremena na vrijeme nećete malo počastiti?

SASTOJCI:

(Za 8 osoba / 16,27 kn po osobi / 130,16 kn za sve)

8 brancina, svaki od po 250-300 g (120,00 kn)

1 žličica soli (0,01 kn)

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

2 limuna (5,00 kn)

2-3 male grančice ružmarina (1,00 kn)

Pregršt svježeg peršina, podijeljen (1,00 kn)

5 žlica maslinovog ulja, podijeljenih (1,65 kn)

3 češnja češnjaka, sitno nasjeckana (1,00 kn)

PRIPREMA:

Očistite brancine od ljusaka, izvadite škrge i utrobe, dobro ih operite pod tekućom hladnom vodom pa ih posušite kuhinjskim ručnicima, uključujući i trbušnu šupljinu. Možete zamoliti da vam ribe očiste u ribarnici, ali ćete morati to malo popraviti čim dođete doma jer će vam u ribarnici ribe očistiti samo na grubo. Što je i razumljivo.

Zagrijte pećnicu na 250°C. Obložite pleh za pečenje aluminijskom folijom za lakše čišćenje, pa na njega stavite rešetku za pečenje kako bi riba prilikom pečenja bila malo odignuta od pleha. Napravite po tri reza sa svake strane ribe, utrljajte u ribe sol i papar, a u trbušnu šupljinu stavite krišku limuna, komadić grančice ružmarina i po grančicu peršina. Kistom namočenim u maslinovo ulje lagano premažite svaku ribu sa obje strane, pa ribe složite po pripremljenoj rešetki za pečenje. Pecite ribe 15 minuta u gornjoj trećini pećnice.

Dok se ribe peku, sitno nasjeckajte preostali peršin i pomiješajte sa ostatkom maslinovog ulja i sjeckanim češnjakom. Pečene ribe poslužite pokapane svježe iscijeđenim sokom od limuna i sa mješavinom peršina, maslinovog ulja i češnjaka koju ste pripremili.

Whole Roasted Sea Bass / Cijeli pečeni brancini