Crunchy Tuna Salad / Hrskava salata of tune

The weather has been super warm and humid lately, so all I wanna do is munch on salads. This recipe is ideal as a light lunch and you can whip it up in just minutes. If you’re as lazy as I am, you’re gonna make it even easier for yourself and use prewashed and cut bagged mixed greens. Mine had thin carrot sticks in as well.

IMGP6489

INGREDIENTS:

(Yields 2 servings / 2.03 EUR per serving / 4.06 EUR for all)

1 can of tuna (1.73 EUR)

2 salted anchovy fillets (0.27 EUR)

1/3 cup pitted olives (0.40 EUR)

2 tbsp capers (0.27 EUR)

Large handful of mixed greens (1.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.27 EUR)

Small pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

IMGP6491

IMGP6493

METHOD:

Drain canned tuna from brine or oil and flake it with a fork. Finely chop up anchovies and cut pitted olives into rings. Toss together with capers and mixed greens. Season with olive oil, lemon juice, salt and pepper and enjoy. Be sure to go easy on the salt, though, as anchovies, olives and capers are already quite salty on their own.

IMGP6492


Vrijeme je zadnjih dana baš toplo i sparno, tako da mi se samo jedu salate. Ovaj recept je idealan kao lagani ručak, a možete ga zgotoviti za svega par minuta. Ako ste jednako lijeni kao i ja, olakšajte si dodatno tako da uzmete pakiranu opranu i narezanu zelenjavu. U mojoj salati su bili također i tanki štapići mrkve.

SASTOJCI:

(Za 2 porcije / 15,16 kn po porciji / 30,32 kn za sve)

1 konzerva tune (13,00 kn)

2 slana fileta inčuna (2,00 kn)

1/3 šalice odkoštenih maslina (3,00 kn)

2 žlice kapara  (2,00 kn)

Veliki pregršt miješane salate (7,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (2,00 kn)

Mali prstohvat soli (0,01 kn)

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

PRIPREMA:

Ocijedite tunu od salamure ili ulja i usitnite viljuškom. Fino nasjeckajte inćune, a masline narežite na kolutiće. Pomiješajte skupa sa kaparama i salatom. Začinite sa maslinovim uljem, sokom od limuna, soli i paprom i navalite. Samo pazite da ne pretjerate sa soli, jer su i inčuni, masline i kapare već prilično slani sami za sebe.

Crunchy Tuna Salad / Hrskava salata of tune

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

IMGP6290

IMGP6303

IMGP6305

INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

IMGP6304

IMGP6307

METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

IMGP6308

Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

IMGP6310

When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

IMGP6314

IMGP6313


Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Basil and Cashew Pesto / Pesto od bosiljka i indijskih oraščića

Happy New Year everybody! I wish all the best to you in 2017 and that this year brings you abundance of health, happiness and prosperity. I’m starting off with another simple pesto recipe so we can ease into real life again now that all the obligatory partying and eating are behind us. Don’t get me wrong, I love the holiday season, but at this point I’m ready for some structure in my life again.

imgp5813

INGREDIENTS:

(Yields 2 cups / 1.13 EUR per cup / 2.26 EUR for all)

Big handful of fresh basil (0.00 EUR / We grew it ourselves for free!)

1/3 cup of cashews (1.00 EUR)

1/3 cup olive oil (0.47 EUR)

1/3 cup grated hard cheese (0.67 EUR)

3 cloves of garlic (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Blitz all of the ingredients in a food processor to desired consistency. Taste and adjust seasoning. Your pesto is ready to serve over pasta, salads, roasted veggies and meats. It freezes great and refrigerates for up to a week.

imgp5815

imgp5816

imgp5817


Sretna Nova Godina svima! Želim vam sve naj naj u 2017. i da vam ova godina donese obilje zdravlja, sreće i uspjeha. Započeti ću stvari sa još jednim jednostavnim receptom za pesto da se laganini vratimo u normalan život sada kada su svo to obligatorno tulumarenje i jedenje iza nas. Nemojte me krivo shvatiti, stvarno volim vrijeme blagdana, ali sam u ovom trenutku već spremna i za malo strukture u životu.

SASTOJCI:

(Za 2 šalice / 8,41 kn po šalici / 16,81 kn za sve)

Veliki pregršt svježeg bosiljka (0,00 kn / Mi smo sami svoj uzgojili besplatno!)

1/3 šalice indijskih oraščića (7,50 kn)

1/3 šalice maslinovog ulja (3,50 kn)

1/3 šalice fino naribanog tvrdog sira (5,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Sve sastojke ispulsirajte u multipraktiku do željene konzistencije. Kušajte i prilagodite začine. Vaš je pesto spreman za posluživanje preko tjestenine, salata, pečenog povrća ili mesa. Super se smrzava, a u hladnjaku može držati do tjedan dana.

Basil and Cashew Pesto / Pesto od bosiljka i indijskih oraščića

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)

Dear friends, I wish you all a bit belated very merry Christmas and that you thoroughly enjoy the rest of the holidays and festivities. I’m still recuperating a bit from the cleaning and cooking frenzy. As much as I try to keep everything low-key, it’s still difficult to resist the general tendency of going over the top. With the overflow of foodstuff, I haven’t cooked anything substantial since Christmas Eve.

imgp5807

I’m sure I’m not the only one still gnawing on leftovers, so here’s a super quick and easy pesto recipe to brighten things up and dollop over your pasta, salads, roasted veggies or pretty much anything else you can think of. We had three really big indoor basil plants that were ripe and ready for harvest so pesto seemed like the best choice. If you’re going to do a bigger batch of pesto, and there really isn’t any reason why you shouldn’t, freeze whatever you have leftover for later.

imgp5810

INGREDIENTS:

(Yields 1 cup / 0.52 EUR)

Big handful of fresh basil (0.00 EUR / We grew it ourselves for free!)

2 tbsp pumpkin seeds (0.13 EUR)

3 cloves garlic (0.10 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Add all ingredients to a food processor and pulse to desired consistency. Taste to adjust seasoning. Voila, your pesto is ready!

imgp5811

imgp5812


Dragi prijatelji, svima vam sa malim zakašnjenjem želim jako sretan Božić i da puno guštate u ostatku blagdana i slavlja. Ja još uvijek dolazim k sebi od manije čišćenja i kuhanja. Koliko god se trudila da sve bude niskog intenziteta, i dalje mi je teško skroz se oduprijeti općoj tendenciji pretjerivanja. Sa svom tom količinom hrane, nisam skuhala ništa konkretno još od Badnjaka.

Sigurna sam da nisam jedina koja još žvače ostatke, tako da evo vam samo jedan brzinski i lagani recep za pesto sa kojim ćete podignuti i osvježiti tjesteninu, salate, pečeno povrće i bilo što drugo što vam padne na pamet. Mi smo doma u teglicama imali tri ogromna bosiljka koja su već neko vrijeme čekala da ih pobrstimo, pa se pesto činio kao najbolji izbor. Ako ćete raditi veću količinu pesta, a nema razloga da to ne napravite, sav višak možete slobodno smrznuti za kasnije.

SASTOJCI:

(Za 1 šalicu / 3,81 kn)

Veliki pregršt svježeg bosiljka (0,00 kn / Mi smo sami svoj uzgojili besplatno!)

2 žlice bučinih sjemenki (1,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Stavite sve sastojke u multipraktik i pulsirajte do željene gustoće. Kušajte i prilagodite začine. To je to, vaš je pesto spreman!

Basil and Pumpkin Seed Pesto (vegan, paleo, low histamine) / Pesto od bosiljka i bučinih sjemenki (veganski, paleo, niskohistaminski)

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

With an abundance of rich holiday foods and sweets floating around, I decided to sneak in a healthy dish and give us a little break in between munching on cookies. This soup is super creamy in texture, but very light and loaded with veggies. It’s also a breeze to make and that’s a huge plus, especially now when we are all running around to get as much done as humanly possible in preparations for the upcoming festivities. I decided to take advantage on running the oven for other things so all the veggies for the soup got roasted. But feel free to make the soup stovetop if that’s more convenient for you.

imgp5809

INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.49 EUR for all)

2 large parsnips (1.00 EUR)

1 large parsley root (0.20 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 cloves of garlic (0.10 EUR)

1 small head of cauliflower (0.67 EUR)

4 cups water (–)

2 tbsp of chopped freshly parsley leaves (0.13 EUR)

imgp5818

METHOD:

Preheat oven to 200°C. Wash, peel and roughly chop parsnips and parsley root. Toss them together with coconut oil, salt and pepper and spread out on a baking tray. Quarter onion and halve garlic cloves, both with their skins intact, then nest them with parsnips and parsley. Place in the oven and roast for 30 minutes.

imgp5819

Meanwhile, wash and cut cauliflower florets. After 30 minutes of baking, stir veggies in the tray and arrange cauliflower florets on top, then return to the oven to roast for additional 30 minutes. Once done, allow veggies to cool a bit then peel and discard onion and garlic skins. Pulse all veggies with water in a food processor until smooth. Bring soup to a boil, taste to adjust seasoning and serve sprinkled with chopped fresh parsley leaves.

imgp5820


S obzirom na trenutno izobilje bogate blagdanske hrane i svih dostupnih kolača, odlučila sam podmetnuti jedno zdravo jelo u pauzi između žvakanja keksa. Ova je juhica kremasta u teksturi, ali jako lagana i nakrcana povrćem. Ujedno ju je jednostavno za napraviti, što je ogroman plus, posebno u ovom užurbanom periodu kada svi imamo hrpetinu obaveza za obaviti dok se pripremamo za nadolazeća slavlja. Ja sam odlučila iskoristiti činjenicu da mi je pećnica bila u pogonu radi drugih stvari te je stoga svo povrće za juhu pečeno. Ali, ako vam je to nezgodno, slobodno sve skuhajte u loncu na štednjaku.

SASTOJCI:

(Za 4 izdašne porcije / 4,64 kn po porciji / 18,56 kn za sve)

2 velika pastrnjaka (7,50 kn)

1 veliki korijen peršina (1,50 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mala glavice cvjetače (5,00 kn)

4 šalice vode (–)

2 žlice svježeg sjeckanog peršinovog lista (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i grubo narežite pastrnjak i korijen peršina. Pomiješajte sa kokosovim uljem, soli i paprom te raširite po protvanu. Raščetvorite luk i raspolovite češnjak, sve skupa sa ljuskama, te ih ugnijezdite među pastrnjak i peršin. Stavite u pećnicu i pecite 30 minuta.

U međuvremenu operite i odrežite cvjetiće karfiola. Nakon 30 minuta pečenja, promiješajte povrće iz protvana i po vrhu poslažite cvjetaču i onda sve skupa vratite u pećnicu na još 30 minuta. Kada je sve gotovo, pustite da se povrće malo ohladi prije nego što skinete i bacite ljuske sa luka i češnjaka. Povrće skupa sa vodom ispasirajte u multipraktiku da bude glatko. Pustite da juha provrije, kušajte i prilagodite začine, te poslužite posipano sa malo svježeg sjeckanog peršina.

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

Root Veggie Slaw / Salata od kupusa sa korjenastim povrćem

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.

imgp5574

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)

imgp5576

imgp5577

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.

imgp5578

imgp5580


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

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

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.

imgp5423

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)

imgp5426

imgp5429

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.

imgp5437

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.

imgp5442

imgp5438


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)