love your leftovers

Pesto Chicken Quesadillas / Quesadilje sa pestom i piletinom

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Well, hello! It’s been a while and no, I am not dead. I don’t have any particular reason for being away for so long – I just needed some time to decompress and take a break. I do love this little corner of the internet where I talk about food, but after 500+ of published blog posts, I feel like I kinda need to slow down. I don’t plan on leaving, far from it. But I’ll probably post less frequently.

But let’s talk food, shall we? This quesadilla dish was inspired by a fancy sourdough pesto and cheese sandwich I had recently. I wanted to create something which would be similar in flavor, but would also work well enough as a workday lunch. I also sneaked in some sauted veggies to make the meal a bit healthier and made the cheese amount a bit more sensible. These turned out very delicious and even though the ingredient list seems sort of endless, this dish is super versatile and you can definitely use up any random leftovers you might have lying around.

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INGREDIENTS:

(Yields 8 servings / 0.89 per serving / 7.17 EUR for all)

For the chicken:

1 boneless skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp Sriracha (0.07 EUR)

1 tbsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For the veggies:

1 tbsp olive oil (0.04 EUR)

1 head of broccoli (0.67 EUR)

1 large red pepper (0.40 EUR)

1 onion (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried oregano (0.03 EUR)

For the assembly:

8 tortillas (1.60 EUR)

1 cup pesto (0.80 EUR)

2 cups shredded melty cheese (0.80 EUR)

¼ cup pickled jalapenos (0.40 EUR)

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METHOD:

Cut the chicken into thin fillets, then toss together with salt, pepper, Sriracha, mustard and olive oil. Leave to marinate for at least 30 minutes, but best overnight. Fry the chicken fillets on a non-stick pan, then cut into small chunks.

To the same pan you’ve used for frying the chicken, add another tablespoon of olive oil and chopped-up broccoli, red pepper and onion. Season the veggies with salt, pepper, garlic powder and oregano, then cook for about five minutes until slightly softened.

When ready to assemble the quesadillas, smear pesto on each tortilla, then top with chicken, veggies, cheese and a few jalapeno slices. Fold the tortilla in half, then lightly toast on a dry non-stick skillet on both sides. You can also lightly crisp up the quesadillas in the oven if you are super lazy (like I was). Serve warm.

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Pozdrav svima! Prošlo je nešto vremena i ne, nisam umrla. Nemam neki specifični razlog zašto sam toliko bila odsutna – jednostavno sam trebala malo vremena za dekompresiju i odmor. Volim ovaj svoj mali kutak interneta gdje blebećem o hrani, ali nakon 500+ objavljenih recepata, imam osjećaj da trebam malo usporiti. Nije mi u planu nikakav odlazak, daleko od toga. Ali sigurno ću manje postati u budućnosti.

Ali ajmo mi sada malo o hrani, može? Ovaj recept za quesadilje je bio nadahnut fancy sourdough sendvičem sa pestom i sirom kojeg sam nedavno jela. Ideja mi je bila da napravim nešto što je slično po okusu, ali bi također funkcioniralo i kao ručak koji mogu ponijeti na posao. Uz to sam unutra ubacila i dinstano povrće kako bi cijela priča bila mrvicu zdravija, a količina sira ipak malo razumnija. Sve mi je ispalo baš super, a iako vam se lista sastojaka možda čini beskrajnom, jelo je zapravo skroz prilagodljivo te u njega možete ubaciti koje god već stvari imate kod kuće.

SASTOJCI:

(Za 8 porcija / 6,71 kn po porciji / 53,66 kn za sve)

Za piletinu:

1 pileća prsa bez kostiju i kože (15,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

1 žlica Srirache (0,50 kn)

1 žlica senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za povrće:

1 žlica maslinovog ulja (0,33 kn)

1 glavica brokule (5,00 kn)

1 velika crvena paprika (3,00 kn)

1 luk (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

½ žličice sušenog origana (0,25 kn)

Za složiti quesadilje:

8 tortilja (12,00 kn)

1 šalica pesta (6,00 kn)

2 šalice ribanog topljivog sira (6,00 kn)

¼ šalice ukiseljenih jalapenosa (3,00 kn)

PRIPREMA:

Piletinu narežite na tanke filete pa pomiješajte sa solju, paprom, Srirachom, senfom i maslinovim uljem. Pustite da se marinira barem 30 minuta, ali najbolje preko noći. Pileće filete prepržite u tavi pa narežite na trakice.

U istu tavu gdje ste ispekli piletinu dodajte žlicu maslinovog ulja, sjeckanu brokulu, papriku i luk. Začinite povrće solju, paprom, češnjakom u prahu i origanom, pa kuhajte jedno pet minuta da sve omekša.

Kada ste spremni za slaganje quesadilja, namažite svaku tortilju pestom, pa dodajte piletinu, povrće, sir i par kriški ukiseljenih jalapenosa. Tortilje presavijte na pola, pa lagano sa obje strane tostirajte na neprijanjajućoj tavici. Quesadilje također možete zahrskati i u pećnici ako ste ekstra lijeni (kao što sam ja bila, ha!). Poslužite toplo.

Pesto Chicken Quesadillas / Quesadilje sa pestom i piletinom

Potato and Eggplant Fritters (vegan) / Popečci od krumpira i patlidžana (veganski)

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Let me admit upfront that these fritters are definitely not the lookers. In fact, they’re pretty hideous, but taste pretty good. They are an excellent way to use up leftover potatoes, or in fact, any other sorts of veggies. However, in hindsight, I probably should have added some type of protein to them like gluten flour or chickpea flour, since these were quite mushy and soft. I don’t have a problem with mushy food, though, so I’m okay with how they turned out. However, for a firmer, burger-like consistency, definitely add a little bit more to them.

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INGREDIENTS:

(Yields about 20 fritters / 0.10 EUR per each / 2.04 EUR for all)

For the patties:

4 large roasted potatoes (0.53 EUR)

1 small roasted eggplant (0.40 EUR)

4 whole roasted garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp red pepper flakes (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp cumin (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp curry powder (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp sriracha (0.07 EUR)

1 cup breadcrumbs (0.13 EUR)

Additional:

Sunflower seed oil for frying (0.13 EUR)

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METHOD:

Roughly chop up roasted potatoes and throw them into a mixing bowl. Discard the eggplant skin and scoop its flesh, then add to the potatoes. Squeeze out roasted garlic and add to potatoes and eggplant. Using a potato masher, mash up everything until mostly uniform. Add in salt, red pepper, black pepper, cumin, garlic powder, oregano, parsley, tomato paste and sriracha, then stir until everything is well combined. Taste the batter and adjust seasoning as needed, then stir in the breadcrumbs. For a firmer patty consistency, now is also a good time to add in gluten flour or similar thickening agent of your choice. Cover the batter and refrigerate for at least an hour to firm up and so all the flavors have time to marry.

When ready to fry, place a non-stick skillet on medium heat and add about a tablespoon of oil to it. Scoop out the batter and form into patties, then fry for about five minutes on each side. Be sure to flip your patties just once, otherwise they might fall apart. Serve warm.

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Odmah ću vam reći da ovi popečci baš i ne liče na nešto. Točnije, poprilično su ružni, ali su ujedno i ukusni. Po meni je to odličan način za iskoristiti ostatke krumpira, ili zapravo bilo kojeg drugog povrća. Međutim, sada kada malo razmislim o svemu, trebala sam u smjesu ubaciti i neku vrstu proteina, kao što je recimo glutensko brašno ili brašno od slanutka, pošto su mi popečci ispali dosta mekani i gnjeckavi. Osobno nemam uopće problema sa gnjecavom hranom, pa sam ujedno bila i prilično zadovoljna sa time kako su popečci ispali. No, ako ciljate na čvršću teksturu, kao recimo u burgeru, definitivno dodajte u smjesu i sastojke tog tipa.

SASTOJCI:

(Za oko 20 popečaka / 0,76 kn po popečku / 15,26 kn za sve)

Za popečke:

4 velika pečena krumpira (4,00 kn)

1 mali pečeni patlidžan (3,00 kn)

4 cijela pečenja češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

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

½ žličice kumina (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica currya u prahu (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica Srirache (0,50 kn)

1 šalica krušnih mrvica (1,00 kn)

Dodatno:

Suncokretovo ulje za prženje (1,00 kn)

PRIPREMA:

Grubo nasjeckajte pečene krumpire i ubacite ih u zdjelu. Ogulite patlidžan i bacite kožu, pa meso dodajte krumpirima. Pečeni češnjak istisnite iz ljuske u zdjelu sa krumpirima i patlidžanom. Sa gnječilicom za krumpir sve dobro izgnječite dok ne dobijete uglavnom jednoličnu smjesu. Smjesi dodajte sol, čili, papar, kumin, češnjak u prahu, origano, peršin, koncentrat rajčice i Srirachu, pa sve dobro promiješajte da se sjedini. Kušajte smjesu i prilagodite začine po potrebi, pa za kraj umiješajte i krušne mrvice. Za čvršću konzistenciju popečaka, sada je dobar trenutak za dodati glutensko brašno ili neki slični zgušnjivač po vašem izboru. Pokrijte smjesu pa ju ubacite u hladnjak na barem sat vremena da se stisne te da se arome prožmu.

Kada ste spremni za pečenje, stavite neprijanjajuću tavu na srednju vatru i dodajte oko žlicu ulja. Smjesu grabite i oblikujte u popečke, pa pržite oko pet minuta sa svake strane. Pazite da popečke okrećete samo jednom jer bi se inače mogli raspasti. Poslužite toplo.

Potato and Eggplant Fritters (vegan) / Popečci od krumpira i patlidžana (veganski)

Quick Miso Ramen (vegetarian, including a vegan option) / Brzi miso ramen (vegetarijanski, uključujući i vegansku opciju)

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I’ve got to be honest with you and admit that I’ve been treating my body like a dumpster lately. Pastries, cakes, fried food and the likes have been vigorously clogging my blood vessels. I’ve finally decided that enough is enough and that I need to have something green and light to bring me back to life. This quick ramen was the perfect remedy. Also, should you decide to make it vegan, just add some soft tofu to it instead of the egg and you’ll be good to go.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR per serving / 4.57 EUR for all)

For the soup:

2 tbsp coconut oil (0.13 EUR)

1 onion (0.10 EUR)

1 large carrot (0.10 EUR)

3 garlic cloves (0.10 EUR)

Thumb-sized piece of ginger (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

6 cups veggie broth (0.40 EUR)

1 cup frozen peas (0.20 EUR)

Bag of frozen broccoli (1.00 EUR)

2 squares of Chinese noodles (1.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Additional for serving:

4 eggs (0.80 EUR)

Sriracha (0.13 EUR)

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METHOD:

Wash, peel and chop up onion and carrot. Mince ginger and garlic. Add coconut oil, onion and carrot to a pot on high heat and saute for about five minutes until slightly caramelized. Add in minced garlic, ginger and red pepper flakes. Give a good stir and cook for just a minute so the spices become fragrant. Add in the veggie broth and bring to a rolling boil, then dump in peas, broccoli and noodles. Season with salt, pepper and soy sauce, then cook for about 5-10 minutes, until veggies and noodles are cooked through.

While the soup is cooking, cook the eggs in a separate pot until medium-done, for about 5-6 minutes. Rinse the eggs in cold water, then peel and cut into halves.

Once the veggies are done to your liking, turn off the heat. Dissolve miso in a bit of broth, then stir everything back into your pot together with toasted sesame oil. Serve each portion of soup with an egg (or tofu if you want to make it vegan) and drizzled with a bit of Sriracha.

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Moram biti iskrena sa vama i priznati da sam zadnjih dana svoje tijelo tretirala kao kontejner. Slatkiši, kolači, pržena hrana i slična zla mi veselo plutaju po krvotoku i začepljuju arterije. Odlučila sam tome svemu stati na kraj jer mi je stvarno više trebalo nešto zeleno da me vrati u život, a ovaj brzi ramen se pokazao kao pravi lijek. Također, ovaj recept lako možete i veganizirati tako da umjesto jaja upotrijebite mekani tofu.

SASTOJCI:

(Za 4 porcije / 8,48 kn po porciji / 33,91 kn za sve)

Za juhu:

2 žlice kokosovog ulja (1,00 kn)

1 velika mrkva (0,75 kn)

3 češnja češnjaka (0,75 kn)

Komadić đumbira veličine palca (0,50 kn)

½ žličice čilija u pahuljicama (0,25 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 šalica smrznutog graška (1,50 kn)

Vrećica smrznute brokule (7,50 kn)

2 kocke kineskih rezanaca (8,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno za posluživanje:

4 jaja (6,00 kn)

Sriracha (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i mrkvu. Đumbir i češnjak sitno nasjeckajte ili naribajte. Kokosovo ulje, luk i mrkvu dodajte u lonac na jakoj vatri i dinstajte oko pet minuta da se blago karameliziraju. Dodajte češnjak, đumbir i čili, pa dobro promiješajte i pržite minutu da začini zamiriše. Sada u lonac dodajte temeljac i pustite ga da zavrije, pa ubacite unutra grašak, brokulu i rezance. Začinite solju, paprom i soja sosom, pa kuhajte jedno 5-10 minuta dok povrće i rezanci ne budu gotovi.

Dok se juhica krčka, u posebnom loncu skuhajte jaja da budu srednje-kuhana kako bi ste imali želatinasti žutanjak, jedno 5-6 minuta. Jaja odmah operite u hladnoj vodi, pa ogulite i raspolovite.

Čim je povrće u juhi gotovo, maknite sve s vatre. Miso otopite u malo juhe, pa onda sve to skupa umiješajte u lonac skupa sa sezamovim uljem. Svaku porciju juhe poslužite sa jajetom (ili tofuom ako idete na vegansku varijantu) i pokapajte sa malo Srirache ili kojeg drugog ljutog umaka po vašem izboru.

Quick Miso Ramen (vegetarian, including a vegan option) / Brzi miso ramen (vegetarijanski, uključujući i vegansku opciju)

Pea and Bacon Fried Rice / Pržena riža sa graškom i slaninom

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This dish is an excellent way to clean up your fridge and get rid of any leftovers and various odds and ends. It’s also super easy and quick to prepare and is therefore ideal to whip up during the busy work week.

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INGREDIENTS:

(Yields 2 servings / 1.07 per serving / 2.14 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 small onion (0.07 EUR)

A few thin slices of bacon (0.60 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 cup frozen peas (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked rice (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel and thinly slice the onion. Cut the bacon into small pieces. Whisk the eggs in a small bowl and set aside. Place a wok or a deep skillet on high heat and allow to thoroughly warm up. Add in the oil and the onion, then stir and cook until slightly caramelized. Throw in the bacon bits and cook briefly to crisp up before adding in Gochujang and frozen peas.

Allow the peas to thoroughly thaw and cook through, move them all aside and pour the eggs into the empty part of the skillet. Gently fold for a minute or two until they are done, then add in rice, salt, black pepper, soy sauce and sesame oil. Stir until everything is evenly incorporated and cook for another five minutes so the rice slightly crisps up at the bottom. Serve immediately.

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Ovo je jelo odlična stvar kada morate iskoristiti razne ostatke koji su vam se nakupili po frižideru. Ujedno je jako ukusno, a priprema je brzinska, tako da je idealno za smućkati tijekom užurbanog tjedna.

SASTOJCI:

(Za 2 porcije / 8,06 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 manji luk (0,75 kn)

Par tankih kriški slanine (4,50 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 šalica smrznutog graška (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane riže (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Luk ogulite i tanko narežite. Špek narežite na manje komadiće. Jaja razmutite u maloj zdjelici i stavite na stranu. Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugriju. Dodajte ulje, pa kratko popržite luk da se blago karamelizira. Dodajte špek te pustite da se zahrska prije nego ubacite Gochujang i smrznuti grašak.

Pustite da se grašak skroz odmrzne i skuha, pa onda sve što vam je u woku pogurajte na jednu stranu, a na prazni dio tave izlijte jaja. Nježno ih presavijajte špatulom dok ne budu gotova, pa onda u sve to dodajte i rižu, sol, papar, soja sos i sezamovo ulje. Dobro sve promiješajte da se sastojci sjedine te kuhajte još jedno pet minuta da se riža blago zapeče sa donje strane. Poslužite odmah.

Pea and Bacon Fried Rice / Pržena riža sa graškom i slaninom

Spinach and Broccoli Soup (vegan) / Juha od špinata i brokule (veganska)

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Soups are a fantastic and easy way to get more veggies and nutrients into your systems. Needless to say, they are delicious and pretty cheap as well, so it’s absolutely a win-win situation. You can definitely puree this soup to make it creamy, or opt to keep it in chunks as it is – the world is your oyster.

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INGREDIENTS:

(Yields 6 generous servings / 0.49 EUR per serving / 2.93 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 EUR)

1 head of broccoli (0.80 EUR)

3 garlic cloves (0.10 EUR)

4 medium sized potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

2 bay leaves (0.05 EUR)

6 cups vegetable broth (0.40 EUR)

Large handful of fresh spinach (0.67 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Peel the outer layer of broccoli stem and dice it up as well. Add the oil, onion and broccoli stem (reserve florets for later) to a large pot on high heat and saute for about 5-10 minutes to slightly caramelize. Add in the garlic and cook for a minute before dumping in potatoes, salt, garlic powder, black pepper, red pepper flakes, thyme, basil, parsley, bay leaves and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 15 minutes.

After 15 minutes add in broccoli florets and simmer for another 10 minutes. Check if the potatoes and broccoli are done to your liking, then turn off heat. Stir in fresh spinach, then put the lid back on and allow the soup to sit covered for a few minutes so the spinach wilts down from residual heat. Puree or serve as it is.

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Juhice su super način da u svoj organizam ubacite još više povrća i nutrijenata. Ne moram posebno niti isticati kako su ujedno ukusne i prilično jeftine, tako da su samim time i odličan obrok. Ovu juhu svakako možete ispasirati da bude skroz glatka ili pak poslužiti kakva već je sa svim komadićima – kako vam je više drago.

SASTOJCI:

(Za 6 izdašnih porcija / 3,64 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

1 glavica brokule (6,00 kn)

3 češnja češnjaka (0,75 kn)

4 srednje velika krumpira (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

1 žličica sušenog timijana – majčine dušice (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

2 lovorova lista (0,40 kn)

6 šalica povrtnog temeljca (3,00 kn)

Veliki pregršt svježeg špinata (5,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ogulite i bacite vanjski sloj sa stablike od brokule, pa nasjeckajte i samu stabljiku. Cvjetiće brokule stavite na stranu za kasnije. Ulje, luk i stabljiku brokule stavite u veliki lonac na jakoj vatri i kuhajte 5-10 minuta da se sve blago karamelizira. Dodajte češnjak te kuhajte minutu da zamiriši prije nego ubacite i krumpire, sol, češnjak u prahu, papar, čili, timijan, bosiljak, peršin, lovor i temeljac. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 15 minuta.

Nakon 15 minuta ubacite u juhu i cvjetiće brokule te sve skupa kuhajte još 10 minuta. Provjerite da li su krumpir i brokula skuhani po vašem ukusu, pa maknite sve s vatre. Umiješajte svježi špinat u juhu i poklopite sve na još par minuta da špinat povene od topline. Juhu propasirajte ili ostavite kakva je i poslužite.

Spinach and Broccoli Soup (vegan) / Juha od špinata i brokule (veganska)

Black Tea Chai Cake / Kolač sa crnim čajem i chai začinima

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Quarantine time is the best time to use up any odds and ends that you might be keeping around your house and get creative with those somewhat forgotten ingredients. I’ve had a bunch of some fancy, but altogether too strong black tea hanging around for a while now. I stumbled upon a black tea cake recipe on the internet and the rest is really history. I’m also a huge fan of chai flavors and spices, so I decided to take my cake along such route. Unfortunately, I didn’t have star anise and cardamom, but my cake turned out delicious either way. I’m definitely baking this again and soon.

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INGREDIENTS:

(Yields 1 cake / 3.74 EUR)

For the tea infusion:

1 and ½ cups milk (0.30 EUR)

2 tbsp black tea leaves (0.80 EUR)

Thumb sized piece of ginger, peeled and thinly sliced (0.20 EUR)

1 tsp whole black peppercorns (0.07 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

For the batter:

4 tbsp butter, softened at room temperature (0.53 EUR)

½ cup brown sugar (0.20 EUR)

½ cup date syrup or honey (0.40 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ tsp salt (0.01 EUR)

Tea and spice infused milk – see above

2 and ½ cups all-purpose flour (0.17 EUR)

1 and ½ tsp baking powder (0.03 EUR)

1 cup of raisins (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Prepare the tea infusion in advance by mixing together milk, black tea leaves, ginger, peppercorns, cinnamon, nutmeg and cloves (also add cardamom and star anise if you have any) in a small saucepan. Bring to a simmer, turn off heat and allow to sit for about an hour at room temperature to cool down and infuse. After one hour, strain and discard the tea and the spices and set the infused milk aside.

Preheat the oven to 180°C. Lightly grease a bread pan, line with parchment paper then set aside. In a bowl, whisk together butter, sugar and date syrup (or honey). Add in the eggs, vanilla and salt, then whisk until everything is well incorporated and creamy. Gradually add in the infused milk and keep on whisking before adding in flour and baking powder. Stir well to evenly combine, until no big lumps remain. Finally, gently fold in the raisins.

Transfer the batter to the prepared pan and gently shake to even out. Bake for about 50 minutes, until a test skewer inserted into the center comes out clean. Immediately transfer the cake to a cooling rack and allow it to cool down completely before slicing and serving.

You can also lightly toast the cake slices and smear them with a bit of butter for some extra deliciousness. Having some good hot tea with this cake is mandatory.

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Karantensko doba je definitivno najbolje vrijeme da iskoristimo sve neke ostatke koje su nam nakupili po doma te da smislimo nove kreativne načine kako upotrijebiti te zaboravljene sastojke. Mi doma već neko vrijeme imamo zalihu nekog fensi, ali definitivno prejakog crnog čaja. Na internetu sam bila nabasala na recept za kolač sa čajem i stvari su se onda jednostavno dogodile same od sebe. Također, veliki sam fan chai začina, pa sam svoj kolač odlučila sprovesti tim putem. Na žalost, nismo imali doma zvjezdastog anisa i kardamoma, međutim, i bez njih je kolač ispao jako ukusan. U svakom slučaju, definitivno ga pečem opet i to ubrzo.

SASTOJCI:

(Za 1 kolač / 27.86 kn)

Za infuziju čaja:

1 i ½ šalica mlijeka (2,25 kn)

2 žlice crnog čaja u listićima (6,00 kn)

Komad đumbira veličine palca, oguljen i narezan na ploške (1,50 kn)

1 žličica crnog papra u zrnu (0,50 kn)

1 žličica cimeta u prahu (0,50 kn)

½ žličice muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

Za smjesu:

4 žlice maslaca, omekšanog na sobnoj temperaturi (4,00 kn)

½ šalice smeđeg šećera (1,50 kn)

½ šalice sirupa od datulja ili meda (3,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ žličice soli (0,01 kn)

Mlijeko sa infuzijom čaja i začina – vidi gore

2 i ½ šalice glatkog brašna (1,25 kn)

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

1 šalica grožđica (3,00 kn)

Dodatno:

Maslac za namastiti kalup za kruh (0,50 kn)

PRIPREMA:

Unaprijed pripremite infuziju čaja tako da u lončiću pomiješate skupa mlijeko, crni čaj, đumbir, papar, cimet, muškatni oraščić i klinčiće (dodajte i zvjezdasti anis i kardamom ako ih imate). Pustite da zavrije, maknite s vatre te ostavite da odmara na sobnoj temperaturi oko sat vremena. Nakon sat vremena procijedite mlijeko i stavite ga na stranu, a čaj i začine bacite.

Zagrijte pećnicu na 180°C. Lagano namastite kalup za kruh, obložite ga papirom za pečenje te stavite na stranu. U zdjeli pomiješajte maslac, šećer i sirup od datulja (ili med). Dodajte jaja, vaniliju i sol, pa miješajte da se sve sjedini i bude kremasto. Postepeno uz miješanje dodajte procijeđeno mlijeko, pa na kraju ubacite i brašno i prašak za pecivo. Miješajte tako da se sve sjedini i ne bude velikih grudica, a za kraj još nježno umiješajte i grožđice.

Smjesu preselite u pripremljeni kalup i lagano protresite da se sve poravna. Pecite oko 50 minuta, sve dok testna čačkalica koju upiknete u sredinu kolača ne izađe čista. Kolač odmah preselite na rešetku i pustite ga da se do kraja ohladi prije nego ga razrežete i poslužite.

Također, kriške kolača možete i lagano tostirati i premazati sa malo maslaca da budu još ekstra fine. Naravno, šalica dobrog vrućeg čaja uz ovaj kolač je obavezna.

Black Tea Chai Cake / Kolač sa crnim čajem i chai začinima

Cheesy Potato Casserole / Francuski krumpir sa sirom

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We still had a bit of leftovers lying around from Easter, so I decided to throw together this easy and delicious dish. You could definitely make this whole thing a lot healthier by including fresh veggies of your choice, but I kinda mostly went for a more decadent experience. We did have the casserole with a big salad on the side, so we were responsible adults after all. 😀

This dish doesn’t really photograph the best, especially once you start digging in and pulling it out of its tray, but it was very tasty, nevertheless.

Unfortunately, we only had new potatoes around, which weren’t really the best choice as it took them a whole century to crisp up. But I wasn’t going to go out to the store just for the sake of picking up perfect potatoes, so it is what it is. I’ve adjusted the baking time in the recipe to accommodate regular potatoes, as those would work out the best. However, please stay safe and work with what you have at home.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.65 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

10 medium-sized potatoes (1.33 EUR)

5 hard-boiled eggs (1.00 EUR)

1 cup diced ham (2.00 EUR)

2 cups shredded cheese, divided (1.33 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

1 cup sour cream (0.40 EUR)

2 fresh eggs (0.40 EUR)

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METHOD:

Cook the whole potatoes in their skins for about 15 minutes until they are half-done. Allow them to cool a bit, then peel and cut into thin coins. Cut the boiled eggs into coins as well.

Preheat the oven to 200°C and lightly grease a casserole dish or a square baking pan with a bit of oil. Layer half of the potatoes on the bottom of prepared pan, then top with eggs, ham and cheese (reserve about a cup of cheese for later). Drizzle a bit of oil and season everything well with salt, pepper and oregano. In a small bowl, whisk together sour cream and the eggs, then dollop the mixture over ingredients in your casserole. Top everything with more potatoes, drizzle more oil, season the top layer with salt, pepper and oregano, dollop cream mixture and scatter a bit of ham on top of everything. You could definitely make even more layers, but I was kinda lazy, hah!

Bake for about 30-40 minutes, until crispy and golden brown on top. Top with reserved cheese, then finish baking for just another five minutes. Serve warm with a big salad of your choice.

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Imali smo po doma još nekih ostataka koji su nam preostali od Uskrsa, tako da sam odlučila smućkati ovo brzo i jednostavno jelo. Francuski krumpir biste definitivno mogli napraviti u nekoj zdravijoj varijanti ako bi ste unutra ubacili i neko svježe povrće, međutim ja sam više išla na čistu dekadenciju. Iako, imali smo uz ovo i veliku šarenu salatu, tako da smo ipak mogli proći pod odgovorne odrasle osobe. 😀

Ovo jelo definitivno nije najfotogeničnije, posebno kada sve raskopate i izvadite na tanjure. Ali je neovisno o tome, jako jako ukusno.

Na žalost, doma smo imali jedino mlade krumpire koji se i nisu baš pokazali idealnima, jer im je trebalo cijelo stoljeće da se bar malo zahrskaju. Međutim, nisam planirala izaći iz kuće samo zato da bi si u dućanu kupila savršeni krumpir, tako da sam se snašla sa onime što je već bilo pri ruci. Niže u receptu sam prilagodila vrijeme pečenja tako da odgovara običnim krumpirima. No i vi isto pazite na sebe i ne izlazite nikuda ako ne morate, već improvizirajte sa onime što već imate kod sebe.

SASTOJCI:

(Za 6 porcija / 8,30 kn po porciji / 49.81 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

10 srednje velikih krumpira (10,00 kn)

5 tvrdo kuhanih jaja (7,50 kn)

1 šalica šunke narezane na kockice (15,00 kn)

2 šalice ribanog sira, podijeljene (10,00 kn)

1 žličica soli (0,01 kn)

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

1 žličica origana (0,50 kn)

1 šalica kiselog vrhnja (3,00 kn)

2 svježa jaja (3,00 kn)

PRIPREMA:

Neoguljene krumpire kuhajte cijele u vodi 15-tak minuta, dok ne budu na pola skuhani. Pustite ih da se malo ohlade, pa ih ogulite i narežite na tanke novčiće. Kuhana jaja također narežite na novčiće.

Pećnicu zagrijte na 200°C te protvan za pečenje lagano namastite sa malo ulja. Pola krumpira posložite po dnu protvana, pa po njima rasporedite jaja, šunku i sir (s tima da oko šalicu sira sačuvajte za kasnije). Sve pokapajte sa malo ulja i dobro začinite solju, paprom i origanom. U maloj zdjelici razmutite vrhnje sa svježim jajima, pa tu smjesu pokapajte po sastojcima u protvanu. Sada poslažite po svemu ostatak krumpira, opet začinite uljem, solju, paprom i origanom, pokapajte ostatak smjese od vrhnja, te još po svemu raštrkajte malo šunke. Definitivno možete sve slagati u još više slojeva, ali ja sam bila lijena, haha.

Pecite sve 30-40 minuta, da se krumpiri zahrskaju i dobiju zlatnu koricu. Posipajte po svemu sir koji ste sačuvali i vratite u pećnicu na još samo pet minuta. Poslužite toplo sa velikom salatom po vašem izboru.

Cheesy Potato Casserole / Francuski krumpir sa sirom

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

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A whole while back I bought some gyoza dumplings from Lidl which were in all honesty not that great. I mean, they could pass, but I wasn’t all that thrilled with the prospect of eating them and so they remained lingering in my freezer for a few months. I finally got the idea to make a hot and sour soup and to dump those dumplings in there and boy, was that a good idea. This soup turned out fantastic and now I’m kinda sorry that we don’t have any more of those sad dumplings.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.68 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 large carrots (0.20 EUR)

2 parsley roots with leaves (0.40 EUR)

1 kohlrabi with leaves (0.40 EUR)

3 tbsp all-purpose flour (0.02 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp dried garlic (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

8 cups veggie broth (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 block of smoked tofu (1.00 EUR)

8 shiitake mushrooms (0.53 EUR)

3 tbsp soy sauce (0.20 EUR)

400 grams frozen vegan dumplings of your choice (2.67 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp apple cyder vinegar (0.03 EUR)

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METHOD:

Wash, peel and dice up all the veggies and tofu. Keep the kohlrabi and parsley leaves separated. Place a deep pot on high heat and add in the oil, onion, carrots, parsley roots and kohlrabi (not the leaves!). Stir and cook for about 10 minutes, until slightly caramelized. Add in flour, Gochujang, garlic, salt and pepper and give a good stir, so that all the veggies are coated in flour and spices. Gradually add in veggie broth and keep stirring to dissolve the flour. Then add in the tomato paste, smoked tofu, mushrooms and soy sauce. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about ten minutes.

Add in the frozen dumplings and reserved parsley and kohlrabi leaves, then cook until the dumplings are done (mine took about 10 minutes, but check the package instructions). Remove from heat, stir in sesame oil and vinegar, then taste to adjust the seasoning. Serve warm.

This soup also reheats really well, so it’s a great meal prep option too.

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Ima već sto godina da smo u Lidlu kupili te neke gyoza dumplingse koji nam iskreno i nisu bili baš nešto prefini. Mislim, ono, dali su se pojesti, ali ne baš sa nekim posebnim guštom. S obzirom na to, tako su oni stajali u frizeru nekoliko mjeseci. I onda mi je napokon sinulo da sa njima napravim kiselo-ljutu juhu, a to je bome ispala jedna od boljih ideja. Juha je bila baš jako ukusna, pa mi je sve nekako i žao da sada nemamo više tih otužnih dumplingsa.

SASTOJCI:

(Za 6 porcija / 8,33 kn po porciji / 49,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 velike mrkve (1,50 kn)

2 korjena peršina sa lišćem (3,00 kn)

1 korabica sa lišćem (3,00 kn)

3 žlice glatkog brašna (0,15 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žličica sušenog češnjaka u prahu (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

8 šalica povrtnog temeljca (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 dimljeni tofu (7,50 kn)

8 gljiva shiitaka (4,00 kn)

3 žlice soja sosa (1,50 kn)

400 g smrznutih veganskih dumplingsa (valjušaka) po izboru (20,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice jabučnog octa (0,20 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i tofu. Lišće peršina i korabice držite sa strane. Duboki lonac stavite na jaku vatru pa dodajte ulje, luk, mrkvu, korijen peršina i korabicu (bez lišća!). Promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Dodajte brašno, Gochujang, češnjak, sol i papar, te dobro promiješajte da se svo povrće obloži brašnom i začinima. Postepeno ulijevajte temeljac uz stalno miješanje kako bi ste otopili brašno. Onda dodajte još i koncentrat rajčice, dimljeni tofu, gljive i soja sos. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem desetak minuta.

Ubacite smrznute dumplingse i lišće peršina i korabice koje ste sačuvali, pa kuhajte dok dumplingsi ne budu gotovi (mojima je trebalo jedno 10 minuta, ali provjerite upute na pakiranju). Maknite juhu sa vatre, umiješajte sezamovo ulje i ocat te kušajte i prilagodite začine. Poslužite toplo.

Ova se juhica odlično podgrijava, tako da je ujedno odlična opcija i za pripremiti unaprijed.

Hot and Sour Soup with Dumplings (vegan) / Kiselo-ljuta juha sa valjušcima (veganska)

Sour Cherry Muffins / Mafini sa višnjama

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We’re still living in a lockdown and I still had plenty of this easy sour cherry jam left of from a bit ago, so I decided to muffinize it. The jam was initially a bit on the runnier side, which made for a super easy muffin assembly. If you are using a thick jam as your filling, I suggest diluting it with a bit of water if needed.

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INGREDIENTS:

(Yields 12 muffins / 0.15 EUR per muffin / 1.86 EUR for all)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup sour cream (0.27 EUR)

½ cup milk (0.10 EUR)

3 tbsp butter, melted (0.40 EUR)

5 tbsp plain white sugar (0.03 EUR)

1 and ½ cup all-purpose flour (0.13 EUR)

Pinch of salt (0.01 EUR)

½ tsp baking powder (0.01 EUR)

¼ tsp baking soda (0.01 EUR)

Additional:

½ cup sour cherry jam (0.40 EUR)

2 tbsp brown sugar (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease your muffin tins with a bit of oil or butter, but skip this step if using silicone muffin molds. In a bowl, whisk together the eggs, vanilla, sour cream and milk. Add in melted butter and stir to combine before dumping in sugar, flour, salt, baking powder and baking soda. Stir until the batter is smooth and no large lumps remain.

Add about two tablespoons of batter to each muffin mold, top with about a heaping teaspoon of sour cherry jam and finish up by adding another tablespoon of batter. Sprinkle the muffins with brown sugar then bake for about 25 minutes, until crispy and golden-brown on top. Allow them to cool for about 10 minutes before removing from their molds and serving.

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Još smo uvijek u karanteni, a i imala sam preostalog onog pekmeza od višanja iz ovog ranijeg posta, pa sam ga odlučila mafinizirati. Pekmez mi je već inicijalno bio ispao nešto rjeđi, što je skroz super funkcioniralo za laganu konstrukciju mafina. Ako pak za nadjev koristite neki gušći pekmez, olakšajte si život tako da ga prethodno po potrebi razrijedite sa malo vode.

SASTOJCI:

(Za 12 mafina / 1,13 kn po mafinu / 13,52 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice kiselog vrhnja (2,00 kn)

½ šalice mlijeka (0,75 kn)

3 žlice maslaca, rastopljene (3,00 kn)

5 žlica običnog bijelog šećera (0,25 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

Prstohvat soli (0,01 kn)

½ žličice praška za pecivo (0,05 kn)

¼ žličice sode bikarbone (0,01 kn)

Dodatno:

½ šalice pekmeza od višanja (3,00 kn)

2 žlice smeđeg šećera (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnati kalup za mafine, lagano ga namastite sa malo ulja ili maslaca. Za silikonske kalupe ovaj korak preskočite. U zdjeli razmutite jaja sa vanilijom, kiselim vrhnjem i mlijekom. Dodajte rastopljeni maslac, pa promiješajte da se sve sjedini prije nego u smjesu ubacite i šećer, brašno, sol, prašak za pecivo i sodu bikarbonu. Promiješajte dok tijesto ne bude glatko i bez grudica.

Oko dvije žlice smjese stavite u svaku košaricu za mafine, dodajte na to krcatu žličicu pekmeza, pa za kraj po svemu još poraspodijelite po oko žlicu smjese. Mafine posipajte smeđim šećerom te ih pecite oko 25 minuta, dok im vrhovi ne postanu hrskavi i zlatno-smeđi. Ostavite mafine da se 10-tak minuta hlade u kalupima, te ih onda izvadite iz kalupa i poslužite.

Sour Cherry Muffins / Mafini sa višnjama

Green Bean and Sausage Stew / Varivo od mahuna i kobasica

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These types of dishes instantly throw me back into my childhood, as my grandma used to cook up something like that on a weekly basis. They are also super comforting and cozy, with minimal fuss. This week has been pretty hectic so far, so let’s all chill with a really easy recipe.

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INGREDIENTS:

(Yields 6 generous servings / 1.15 EUR per serving / 6.87 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.30 EUR)

2 spicy sausages (2.00 EUR)

4 tbsp all-purpose flour (0.03 EUR)

6 cups veggie broth (0.40 EUR)

4 potatoes (0.27 EUR)

800 grams frozen green beans (2.00 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

2 tbsp dried parsley (0.27 EUR)

Optional:

Smoked pork bones (1.00 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Cut the sausages into coins. Place deep pot on high heat and add in oil, onion, carrots and sausage coins. Saute for about 10 minutes, until fragrant and slightly caramelized. Add in the flour and give a good stir so the veggies and sausages are coated in flour. Then gradually add in veggie broth, while stirring to remove any clumps. Add in all of the remaining ingredients. For some extra smoky flavor, add in some smoked pork bones as well (totally optional, but so, so worth it).

Give a good stir, bring to a rolling boil and reduce heat and simmer with a lid cracked open for about 45 minutes. Give an occasional stir and add a bit more water as needed. Serve warm. This stew reheats great, so it’s also an excellent meal prep option. I wouldn’t suggest freezing it, though, as potatoes tend to turn kinda weird.

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Ovakav me tip jela uvijek nekako podsjeti na djetinstvo, jer bi moja baka stalno kuhala nešto slično barem na tjednoj bazi. Uz to, ova hrana je baš onako utješna i fina, a sa njom ima minimalno posla. Cijeli tjedan mi je bio nešto kaotičan, pa ajmo se sada svi skupa malo opustiti uz jedan jako laganini recept.

SASTOJCI:

(Za 6 izdašnih porcija / 8,54 kn po porciji / 51,26 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (2,25 kn)

2 pikantne kobasice (15,00 kn)

4 žlice glatkog brašna (0,20 kn)

6 šalica povrtnog temeljca (3,00 kn)

4 krumpira (2,00 kn)

800 g smrznutih zelenih mahuna (15,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

1 žličica soli (0,01 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 lovorov list (0,20 kn)

1 žličica sušenog timijana (0,50 kn)

2 žlice sušenog peršina (2,00 kn)

Dodatno po želji:

Dimljene svinjske kosti (7,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Kobasice narežite na novčiće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, mrkve i kolutiće kobasice. Dinstajte desetak minuta da sve zamiriši i blago se karamelizira. Dodajte brašno i sve dobro promiješajte da se sastojci oblože brašnom. Postepeno uz miješanje dodajte temeljac kako ne bi bilo grudica. Dodajte sve preostale sastojke, a za ekstra aromu dima dodajte i svinjske kosti (totalno neobavezno, ali jako, jako preporučljivo).

Dobro sve promiješajte, pustite da zavrije pa kuhajte sa odškrinutim poklopcem oko 45 minuta. Po potrebi s vremena na vrijeme promiješajte i ako treba podlijte sa malo vode. Poslužite toplo. Ovo se varivo super podgrijava, pa je odlična opcija za pripremiti unaprijed. Smrzavanje vam baš i ne bih preporučila jer krumpiri onda postanu čudnjikavi.

Green Bean and Sausage Stew / Varivo od mahuna i kobasica