Ham, Egg and Cheese Breakfast Wraps / Zamotuljci sa šunkom, jajima i sirom

My, oh my, these wraps are truly a breakfast of the champions. They are super delicious and filling and can be made ahead of time and just reheated as needed. Since they make for a pretty big breakfast, they are a fantastic option when you’ll need more energy in the mornings. I actually had one of these before a pretty big hike and it kept me energized and satiated for the whole day.

IMGP8584

INGREDIENTS:

(Yields 2 wraps / 1.69 EUR per wrap / 3.39 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 small onion (0.07 EUR)

1 green pepper (0.20 EUR)

4 eggs (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 large tortillas (0.53 EUR)

4 slices of smoked ham (1.07 EUR)

1 cup of shredded cheese (0.53 EUR)

Sriracha or some other hot sauce for serving (0.13 EUR)

IMGP8580

METHOD:

Preheat the oven to 180°C and line a baking sheet with parchment paper. Finely dice the onion on green pepper. Whisk the eggs with salt and black pepper. Place a skillet on medium heat. Add in the oil and sauté the onion and green pepper for about five minutes, until slightly caramelized. Pour in the whisked eggs and cook for about 1-2 minutes, while gently folding. Once the eggs are done, turn off heat and assemble the wraps.

Add two slices of ham to each tortilla. Top with the egg and sprinkle with shredded cheese. Wrap up and place on a prepared baking sheet. Bake for about 10-15 minutes, until the tortillas slightly crisp up. If you are making these ahead of time, just wrap them tightly in aluminum foil before baking and refrigerate. When the wraps are crisped up to your liking, serve them immediately drizzled generously with Sriracha or any other hot sauce of your choice.

IMGP8585


Evo vam baš jedan pravi doručak pobjednika. Ovi su zamotuljci jako ukusni i zasitni, a što je najbolje, mogu se pripremiti i unaprijed pa onda samo ugrijati po potrebi. Obzirom kako je ovo poprilično bogat doručak, odličnan je izbor za one dane kada ćete ujutro trebati više energije. Ja sam krknula jedan zamotuljak prije jednog žustrijeg planinarenja i zasitio me i napunio energijom za cijeli dan.

SASTOJCI:

(Za 2 zamotuljka / 12,68 kn po zamotuljku / 25,36 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 mali luk (0,50 kn)

1 zelena paprika (1,50 kn)

4 jaja (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 velike tortilje (4,00 kn)

4 šnite dimljene šunke (8,00 kn)

1 šalica ribanog sira (4,00 kn)

Sriracha ili koji drugi ljuti umak za posluživanje (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C i obložite protvan papirom za pečenje. Fino nasjeckajte luk i papriku. Jaja razmutite sa solju i paprom. Tavu stavite na srednju vatru pa dodajte u nju ulje i oko pet minuta dinstajte luk i papriku, sve dok se blago ne karameliziraju. Ulijte u tavu razmućena jaja te ih kuhajte 1-2 minute dok ih lagano preklapate špatulom. Kada su jaja gotova maknite sve sa vatre i složite zamotuljke.

Na svaku tortilju stavite dvije šnite šunke. Dodajte jaja, pa posipajte sa ribanim sirom. Složite svaku tortilju u zamotuljak, te stavite na pripremljen protvan. Pecite 10-15 minuta, dok se tortilje lagano ne zahrskaju. Ako pripremate zamotuljke unaprijed, samo ih prije pečenja dobro umotajte u aluminijsku foliju i čuvajte u hladnjaku, pa onda kasnije zapecite. Kada se zamotuljci zapeku po vašem ukusu, odmah ih poslužite obilno pokapane Srirachom ili kojim drugim ljutim umakom po vašem izboru.

Advertisements
Ham, Egg and Cheese Breakfast Wraps / Zamotuljci sa šunkom, jajima i sirom

Kale and Ham Stew / Varivo od kelja i šunke

A few days ago I’ve managed to give myself a black eye. Actually, it wasn’t exactly I that gave me the black eye, it was a giant box of cookies that I’ve managed to get all fumbling and flipping through the air and thus smacking myself right across the face with it. Oh, and that happened at work. So of course, there were witnesses to this graceful act.

And this isn’t the first time I’ve been attacked by inanimate objects while trying to eat either. That one time a refrigerator door fell out of its hinges and got cushioned by my conveniently placed forehead. Which was also at the same work.

Come to think of it, maybe our office feng shui needs a bit of realignment.

IMGP4743

So anyway, about food. Are you still trying to go through leftover ham from Easter? I definitely am. So in order not to waste a single thing, I came up with this dish. Of course, this batch can feed like a dozen people, so feel free to scale down. Or make space in your freezer if you have trouble with assessing quantities like I do.

INGREDIENTS:

(Yields about 10 servings / 0.51 EUR per serving / 5.09 EUR for all)

1 large onion (0.10 EUR)

4 tbsp sunflower seed oil, divided (0.03 EUR)

2 enormous potatoes (1.07 EUR)

3 large carrots (0.27 EUR)

½ head kohlrabi (0.13 EUR)

3 garlic cloves, minced (0.10 EUR)

1 head of kale (1.07 EUR)

2 cups diced ham (2.00 EUR)

½ cup tomato puree (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Good pinch of hot pepper flakes (0.07 EUR)

Good pinch of salt (0.01 EUR)

8-10 cups water (–)

2 tbsp all purpose flour (0.01 EUR)

IMGP4742

METHOD:

Wash, peel and dice all the vegetables. In a large pot, sauté onion on high heat on 2 tablespoons of sunflower seed oil until slightly translucent. Add in diced potatoes, carrots, kohlrabi and minced garlic and give everything a good stir. Cook for a few minutes and then add kale, ham, tomato puree, bay leaf, paprika, pepper flakes and salt. Just a small heads up, though, if your ham is salty, you definitely want to go easy on the salt. Cover everything with water, give a good stir and bring to a rolling boil. Once boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Then taste and adjust seasoning.

IMGP4746

To thicken the stew, make roux in a small saucepan on medium heat, by adding flour to remaining 2 tablespoons of oil. Mix constantly for a few minutes, until the flour becomes golden and starts smelling nutty. Remove from heat and slowly and carefully ladle in some liquid from the stew, while stirring constantly to prevent lumps. Then when you have a thick and evenly creamy mixture, pour everything into the stew, give it all a good stir and cook through for a minute or two.

IMGP4747


Pred par dana uspjela sam si napraviti šljivu na oku. Tehnički, nisam si ju sama napravila, napravila mi ju je ogromna kutija kolača koju sam nekako uspjela prevrnuti i okrenuti u zraku i raspaliti se sa njom po faci. To mi se naravno desilo na poslu. Tako da je taj gracijozni čin imao i svjedoke.

Ovo čak nije niti prvi puta da su me napali neživi objekti dok pokušavam jesti. Jednom je moje čelo uspjelo ublažiti pad vratima od frižidera koja su ispala iz šarki. A što se također desilo na tom istom poslu.

Sada kada malo razmislim o tome, možda naš uredski feng shui treba malo kalibracije.

Uglavnom, idemo na hranu. Da li i vi pokušavate pojesti ostatke uskršnje šunke? Ja definitivno da. Pa kako se ništa ne bi bacilo, smislila sam ovo jelo. Naravno, ova količina dostatna je za nahraniti deset ljudi, pa slobodno dodajete manje svega. Ili si oslobodite mjesta u frizeru, ako kao i ja imate problema sa procjenom kvantitete.

SASTOJCI:

(Za oko 10 porcija / 3,80 kn po porciji / 37,96 kn za sve)

1 veliki luk (0,75 kn)

4 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 enormna krumpira (8,00 kn)

3 velike mrkve (2,00 kn)

½ glavice korabe (1,00)

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

1 glavica kelja (8,00 kn)

2 šalice kockica šunke (15,00 kn)

½ šalice pirea od rajčice (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke paprike (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,50 kn)

Dobar prstohvat soli (0,01 kn)

8-10 šalica vode (–)

2 žlice brašna (0,05 kn)

PRIPREMA:

Operite, ogulite i narežite na kockice svo povrće. U velikom loncu, na jakoj vatri i 2 žlice ulja, prodinstajte luk dok ne postane staklast. Dodajte narezane krumpire, mrkvu, korabu i sjeckani češnjak i sve dobro izmiješajte. Kuhajte tako par minuta, pa dodajte kelj, šunku, pire od rajčice, lovor, papriku, čili i sol. Samo mala napomena, budite oprezni sa solju ako vam je šunka već slana. Sve prekrijte sa dovoljno vode, dobro promiješajte i pričekajte da zavrije, a onda smanjite vatru na srednje jaku i kuhajte 30 minuta sa odškrinutim poklopcem. Kušaje i prilagodite začine.

Da zgusnete varivo, napravite zapršku u malom lončiću tako da na srednjoj vatri pomiješate brašno sa preostale 2 žlice ulja. Stalno miješajte par minuta, dok brašno ne dobije zlatno-smeđu boju i ne zamiriši. Maknite sa vatre, pa polako i oprezno malo po malo u zapršku dodajte tekućinu iz variva, konstantno miješajući kako se ne bi napravile grudice. Onda kada imate gustu i jednolično kremastu smjesu, zapršku istresite u lonac sa varivom, dobro promiješajte i kratko sve prokuhajte još koju minutu.

Kale and Ham Stew / Varivo od kelja i šunke