Baked French Toast / Slatki pohani kruh iz pećnice

Have some stale bread on head and feel like eating something sweet for breakfast, brunch, snack, or as an easy desert? This recipe is just for you. It requires about five minutes of effort and is a great way to use up random things you have lying around at home. So don’t feel shy about incorporating some nuts, seeds or fruits into this recipe.

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INGREDIENTS:

(Yields 4 servings / 0.59 EUR per serving / 2.39 EUR for all)

For the French toast

6 thick slices of stale white bread (0.40 EUR)

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp vanilla sugar (0.13 EUR)

2 tbsp crème fraiche (0.27 EUR)

2 cups milk (0.80 EUR)

2 tbsp butter, melted (0.27 EUR)

1 tbsp plain white sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Caster sugar for serving (0.03 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a baking dish or a loaf pan with butter and set aside. Cut the bread into small pieces and scatter in a prepared pan. In a bowl, whisk together eggs, salt, vanilla sugar, crème fraiche and milk. Stir in melted butter. Pour this mixture over the bread, making sure to coat the majority of pieces. Now stir the bread well, so that all chunks get soaked. I find that the easiest way is just to get in there with my hands. That way I can also squish the bread around a bit.

Sprinkle the top of bread with a tablespoon of plain white sugar and bake for about 40 minutes, until slightly puffed and crispy on top. Serve with a generous dusting of caster sugar. This will also be great with some fresh berries, jam, chocolate spread, honey and any other sweet paraphernalia you might enjoy.

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Imate doma starog kruha, a jede vam se nešto slatko za doručak, brunch, snack ili kao brzi desert? Ovaj recept je onda baš za vas! Trebate potrošiti oko 5 minuta, te je to ujedno i odličan način za iskoristiti razne ostatke koji vam se možda povlače po doma. Tako da se nemojte ustručavati ovdje dodati i neke orašaste plodove, sjemenke ili voće.

SASTOJCI:

(Za 4 porcije / 4,44 kn po porciji / 17,76 kn za sve)

Za pohani kruh:

6 debelih kriški starog bijelog kruha (3,00 kn)

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice vanili šećera (1,00 kn)

2 žlice milerama (2,00 kn)

2 šalice mlijeka (6,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

1 žlica običnog bijelog šećera (0,05 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Šećer u prahu za posluživanje (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite običan protvan ili onaj za kruh i stavite na stranu. Kruh narežite na komadiće veličine zalogaja i raštrkajte po pripremljenom protvanu. U zdjelici razmutite jaja, sol, vanili šećer, mileram i mlijeko. Umiješajte u to rastopljeni maslac. Prelijte tu smjesu preko kruha tako da većina komadića bude pokrivena. Dobro promiješajte kruh da se sve fino natopi, a meni je najjednostavnije to napraviti rukama, pa onda još sve i malo izgnječiti.

Po kruhu posipajte još žlicu običnog šećera, pa pecite oko 40 minuta, dok sve ne nabubri i ne zahrska se. Poslužite posipano sa šećerom u prahu. Ovo bi također bilo super sa nekim svježim bobicama, pekmezom, Nutellom, medom ili nekim drugim slatkim dodatkom po vašem ukusu.

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Baked French Toast / Slatki pohani kruh iz pećnice

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

This dish is super simple to make, but an absolute bomb. It’s also a great way to use up any leftovers, especially if you have some precooked buckwheat lying around. You could basically do this with any other grain as well. The casserole itself is very filling and satisfying and can also be prepared in advance to reheat when necessary.

I’ve tried baking the casserole both in muffin tins and in a small ramekin and I feel that the ramekin is a better option here, as the texture was too delicate and the muffins simply wouldn’t hold themselves together. However, they still tasted great and were a great portable option, as long as I left everything intact for transport in the silicone muffin molds.

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INGREDIENTS:

(Yields 6 generous servings / 0.91 EUR per serving / 5.44 EUR for all)

For buckwheat:

2 tbsp sunflower seed oil (0.03 EUR)

1 large purple onion (0.13 EUR)

2 garlic cloves (0.07 EUR)

1 cup raw buckwheat (0.67 EUR)

2 and ½ cups vegetable broth (0.33 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 bay leaf (0.03 EUR)

2 carrots (0.20 EUR)

Large handful of fresh baby spinach (0.67 EUR)

For the casserole:

3 eggs (0.60 EUR)

1 cup crème fraiche (0.67 EUR)

1 cup farmer’s cheese (0.80 EUR)

Pinch of salt (0.01 EUR)

2 cups shredded cheese (0.93 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Wash and peel all the veggies. Finely dice the onion and mince garlic. Add the oil to a pot on high heat. Saute onion for about five minutes until translucent, then add in garlic and cook for a minute until fragrant. Add in buckwheat, veggie broth, garlic powder, salt, pepper, tomato paste, Gochujang and bay leaf. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for 10-15 minutes, until buckwheat is cooked through.

Meanwhile, while the buckwheat is cooking, shred the carrot on a box grater. Once the buckwheat is done, remove from heat and stir in spinach and shredded carrot. Put the lid back on and the veggies will wilt down from residual heat. Allow the buckwheat to cool a bit before proceeding, so you can also cook the buckwheat in advance, up to few days ahead.

Preheat the oven to 200°C. Lightly grease a baking dish and set aside. In a bowl, whisk together eggs, crème fraiche, farmer’s cheese and salt. Stir about two thirds of cheese mix into cooled buckwheat, along with half of the shredded cheese. Transfer the buckwheat into a prepared baking dish, top with remaining egg mixture and sprinkle with reserved cheese. Crack some black pepper on top and bake for about 30 minutes, until bubbly and golden-brown on top. Serve warm.

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Ovo jelo je jako jednostavno za pripremiti, a totalna je bomba. Također je izvrstan način da iskoristite razne ostatke, a posebno ako vam se pri ruci nađe i kuhane heljde. Zapravo bi ste umjesto heljde lako mogli upotrijebiti i bilo koju drugu žitaricu. Ovaj je složenac super zasitan i ukusan, a također se možete pripremiti i unaprijed te podgrijati prema potrebi.

Ja sam složenac pokušala peći i u maloj posudi i kalupima za mafine, a čini mi se da je posuda bila bolja opcija jer je tekstura složenca predelikatna, pa mafini nisu baš najbolje držali oblik. Svejedno su bili jako ukusni i dobra prijenosna opcija, sve dok bi složenac držala u silikonskim mafin kalupima prilikom transporta.

SASTOJCI:

(Za 6 izdašnih porcija / 6,78 kn po porciji / 40,67 kn za sve)

Za heljdu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki ljubičasti luk (1,00 kn)

2 češnja češnjaka (0,50 kn)

1 šalica sirove heljde (5,00 kn)

2 i ½ šalice povrtnog temeljca (2,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

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

1 lovorov list (0,20 kn)

2 mrkve (1,50 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Za složenac:

3 jaja (4,50 kn)

1 šalica milerama (5,00 kn)

1 šalica svježeg sira (6,00 kn)

Prstohvat soli (0,01 kn)

2 šalice ribanog sira (7,00 kn)

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

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Operite i ogulite sve povrće. Fino nasjeckajte luk i češnjak. Ulje stavite u lonac na jakoj vatri, pa pet minuta prodinstajte luk, dok ne postane staklast. Ubacite češnjak te kuhajte minutu da zamiriši. Dodajte heljdu, temeljac, češnjak u prahu, sol, papar, koncentrat od rajčice, Gochujang i lovor. Pustite da zavrije, pa smanjite vatru i kuhajte 10-15 minuta sa odškrinutim poklopcem, dok heljda ne bude gotova.

U međuvremenu, dok se heljda kuha, naribajte mrkvu. Kada je heljda gotova, maknite ju s vatre i umiješajte u nju špinat i ribanu mrkvu. Vratite poklopac na lonac i ostavite da miruje, kako bi povrće povenulo od zaostale topline. Pustite da se heljda ohladi prije nego nastavite, tako da heljdu zapravo možete skuhati i do par dana unaprijed.

Zagrijte pećnicu na 200°C. Lagano namastite posudu za pečenje i stavite na stranu. U zdjelici pomiješajte jaja, mileram, svježi sir i sol. Oko dvije trećine te smjese umiješajte u ohlađenu heljdu skupa sa pola količine ribanog sira. Heljdu sada preselite u pripremljenu posudu, pa po vrhu rasporedite ostatak smjese svježeg sira i jaja i posipajte preostalim ribanim sirom. Začinite crnim paprom i pecite oko 30 minuta, dok sve ne bude lijepo zapečeno i zlatno-smeđe. Poslužite toplo.

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

If you have internet access, then you’ve probably heard all about Buddha Bowls and have seen a decent number of them pop up on every social media platform. It took me a while to grasp what one should actually dump into a bowl to make it a Buddha Bowl, but the internet is mostly unanimous in that it’s generally a mix of grains, proteins and a plethora of veggies. Another useful criteria might also be to add in whichever leftovers you have in your fridge. But that’s just my opinion. And yes, of course that this is exactly what I decided to do. 😀 So the recipe below is more like a general concept on a healthy and fun meal.

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INGREDIENTS:

(Yields 4 servings / 1.95 EUR per serving / 7.78 EUR for all)

For roasted veggies:

2 beetroots (0.40 EUR)

1 red horn pepper (0.20 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

4 tbsp olive oil (0.18 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

For the bowl assembly:

4 cups precooked quinoa (2.13 EUR)

1 block smoked tofu (1.00 EUR)

1 cup sauerkraut (0.40 EUR)

4 tbsp pumpkin seed oil (0.27 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Preheat the oven to 200°C. Wash, peel and roughly chop all the veggies. Clean and chop up the mushrooms. Wrap the beets in aluminum foil with a teaspoon of water. Toss the mushrooms and remaining veggies with olive oil, salt and pepper, but be sure to keep the mushrooms separated from everything else as they cook faster. Roast the beets and the other remaining veggies for about 40 minutes and the mushrooms for about 20 minutes.

Once your veggies are done, assemble the Buddha Bowls. Top quinoa with roasted beets, pepper, onion and carrots, mushrooms, tofu and sauerkraut. Drizzle everything with pumpkin seed oil and Sriracha. Take the obligatory picture of your creation for your Instagram and dig in. I like this dish both hot and cold, so it’s a great option for meal prep.

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Ako imate Internet, onda ste sigurno već čuli za Buddha Bowls, a bome i vidjeli pošten broj istih kako iskaču na svim društvenim mrežama. Trebalo mi je nešto vremena da shvatim što sve treba natrpati u zdjelu kako bi ona postala Buddha Bowl, ali generalni konsenzus na Internetu je da je to miks žitarica, proteina i više vrsta povrća. Za mene bi također izvrstan i bitan kriterij bio da dodate sve ostatke koji vam se vuku po frižideru. A pogodili ste, upravo sam to i napravila. 😀 Stoga je niži recept zapravo više nekakav koncept zdravog i zabavnog obroka.

SASTOJCI:

(Za 4 porcije / 14,56 kn po porciji / 58,23 kn za sve)

Za pečeno povrće:

2 cikle (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

4 žlice maslinovog ulja (1,32 kn)

Dobar prstohvat soli (0,01 kn)

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

Za složiti Buddha Bowl:

4 šalice kuhane kvinoje (16,00 kn)

1 komad dimljenog tofua (7,50 kn)

1 šalica kiselog kupusa (3,00 kn)

4 žlice bućinog ulja (2,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i krupno narežite svo povrće i gljive. Cikle zamotajte u aluminijsku foliju sa žličicom vode. Gljive i preostalo povrće pomiješajte sa maslinovim uljem, solju i paprom, s time da gljive i povrće držite razdvojenima, pošto će se gljive brže skuhati. Ciklu i povrće pecite oko 40 minuta, a gljive 20 minuta.

Kada je sve gotovo, složite Buddha Bowls. Po kvinoji rasporedite pečenu ciklu, pečeno miješano povrće, gljive, tofu i kiseli kupus. Sve pokapajte sa bućinim uljem i Srirachom. Kliknite obligatornu fotku vaše kreacije za Instagram i navalite. Ovo je jelo super i hladno i toplo, tako da je odlična opcija za prirediti unaprijed i ponijeti na posao.

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

If you’re in a mood for a fancy sandwich, this is a great idea how you can treat yourself. You can even be super nice and treat your friends and your family too. These sandwiches are the bomb and everyone should make them. I mean, if they are into meat and dairy, that is.

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INGREDIENTS:

(Yields 2 servings / 1.85 EUR per serving / 3.69 EUR for all)

For the beef:

150 grams of beef rump (1.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the caramelized onions:

2 onions (0.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Good pinch of brown sugar (0.01 EUR)

For the spinach:

Large handful of baby spinach (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For sandwich assembly:

2 large, thick slices of toasted bread (0.27 EUR)

2 tsp mustard (0.08 EUR)

100 grams of Brie cheese (1.00 EUR)

Drizzle of Sriracha sauce (0.07 EUR)

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METHOD:

First prepare and season the meat, so it has a bit of a time to sit while you assemble the rest. Thinly slice the beef rump, making sure you are cutting against the grain. Toss the meat strips with oil, salt and pepper and set aside to rest while you make everything else.

Thinly slice the onions and add them to a non-stick skillet with a tablespoon of oil on a medium heat. Sprinkle with a pinch of salt, then cook for about ten minutes, until the onions are softened and caramelized. When the onions are already soft and nicely browned, sprinkle them with a bit of brown sugar and cook for another minute or two for that extra punch. Remove from the skillet and keep warm.

Add the spinach and minced garlic to the same skillet and season with salt and pepper. Give a good stir and cook for a minute or two, just until the spinach wilts down. Remove from the skillet and also keep warm.

If needed, wipe the skillet down with a paper towel before adding in sliced beef rump.Cook for 3-4 minutes, until thoroughly cooked on all sides.

Once you have everything prepared, assemble your sandwiches. Thinly spread some mustard on toasted bread, then top with Brie, spinach, beef and onions. Finally, drizzle a bit of Sriracha (or any other hot sauce of your choosing) over everything and dig in. To completely round the meal, serve the sandwiches with a big leafy salad.

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Ako ste raspoloženi za fensi sendviče, ovo je baš prava poslastica s kojom se možete počastiti. A možete počastiti i prijatelje i obitelj. Ovi sendviči su totalna bomba i mislim da ih apsolutno svi trebaju isprobati. Naravno, ako jedu meso i mliječne proizvode.

SASTOJCI:

(Za 2 porcije / 13,72 kn po porciji / 27,43 kn za sve)

Za meso:

150 g junećeg buta (9,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

Za karamelizirani luk:

2 velika luka (1,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat smeđeg šećera (0,05 kn)

Za špinat:

Veliki pregršt baby špinata (5,00 kn)

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

Dobar prstohvat soli (0,01 kn)

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

Za sendviče:

2 velike, debele šnite tostiranog kruha (2,00 kn)

2 žličice senfa (0,60 kn)

100 g Brie sira (7,50 kn)

Malo Sriracha umaka (0,50 kn)

PRIPREMA:

Prvo pripremite i začinite meso, tako da ima vremena odmoriti dok spremate sve ostalo. Tanko narežite but na trakice, pazeći da režete poprečno od vlakana. Pomiješajte meso sa uljem, solju i paprom i stavite na stranu.

Tanko narežite luk i sa žlicom ulja bacite na neprijanjajuću tavu na umjerenoj vatri. Začinite luk sa solju te kuhajte desetak minuta, dok ne omekša i ne karamelizira se. Kada luk već dobije smećkastu boju, posipajte sa malo smeđeg šećera i kuhajte još koju minutu-dvije, za završni štih. Maknite iz tave i držite na toplom.

U istu tavu ubacite špinat sa češnjakom, solju i paprom. Dobro promiješajte i kuhajte samo minutu-dvije, koliko je potrebno da špinat povene. Maknite iz tave i također držite na toplom.

Po potrebi, tavu prebrišite kuhinjskim ručnikom prije nego u nju stavite meso. Kuhajte 3-4 minute, dok ne bude gotovo sa svih strana.

Kada su vam svi sastojci spremni, složite sendviče. Tostirani kruh tanko premažite senfom. Stavite brie, špinat, junetinu i luk. Za kraj sve pokapajte Srirachom ili kojim drugim ljutim umakom po vašem izboru i navalite. Da zaokružite obrok, sendviče poslužite sa velikom zelenom salatom.

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

Mint and Apple Chutney (vegan) / Umak od mente i jabuke (veganski)

This chutney is super vibrant, refreshing and is a great addition to your roasted potatoes or any other kind of fresh of roasted veggies. It comes together in just a few minutes and should keep in your fridge for up to three days.

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INGREDIENTS:

(Yields 1 jar / 0.85 EUR)

1 apple (0.20 EUR)

½ of a small onion (0.03 EUR)

1 garlic clove (0.03 EUR)

1 small chili pepper (0.13 EUR)

Handful of fresh mint (0.13 EUR)

Handful of fresh parsley (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

1 tbsp lemon juice (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Wash, peel and core the apple, peel the onion and garlic and remove the seeds from the chili pepper. Wash and pat dry the herbs. Roughly chop everything up, then throw into a food processor together with olive oil, lemon juice, salt and pepper. Blitz briefly, so there are still a few chunks remaining. Taste and adjust the seasoning. Serve chilled and store refrigerated in an airtight container.

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Ovaj namaz je jako osvježavajuć i izvrstan je dodatak pečenim krumpirima ili kojem drugom svježem ili pečenom povrću. Možete ga spremiti u samo nekoliko minuta, a u hladnjaku drži do tri dana.

SASTOJCI:

(Za 1 teglicu / 6,42 kn)

1 jabuka (1,50 kn)

½ malog luka (0,25 kn

1 češanj češnjaka (0,25 kn)

1 mala čili papričica (1,00 kn)

Pregršt svježe mente (1,00 kn)

Pregršt svježeg peršina (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žlica limunovog soka (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Operite, ogulite i očistite jabuku od peteljke i koštica. Ogulite luk i češnjak, a čili papričicu očistite od sjemenki. Operite i lagano posušite mentu i peršin. Grubo sve nasjeckajte i ubacie u multipraktik skupa sa maslinovim uljem, limunovim sokom, solju i paprom. Kratko propulsirajte, tako da vam na kraju ostane nešto komadića u umaku. Kušajte i prilagodite začine. Umak poslužite ohlađen i čuvajte u hladnjaku u hermetički zatvorenoj posudi.

Mint and Apple Chutney (vegan) / Umak od mente i jabuke (veganski)

Blueberry Cocoa Marble Cake / Mramorni kolač od borovnica i kakaa

I’m working towards clearing up our freezer and in such endeavour excavated a bit of frozen blueberries which we had left over. It was a too small of an amount to bake into a proper cake, but at the same time too large of an amount to use in a serving or two of oatmeal. I pondered about it a little and decided to whip up a marble cake. The amount of fruits was just right for half of the batter and the end result not only tasted fantastic, but also looked quite pretty.

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INGREDIENTS:

(Yields 1 cake / 3.42 EUR)

For the batter:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

5 tbsp sugar (0.07 EUR)

2 cups + 1 tbsp of all-purpose flour, divided (0.15 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

For the frosting:

2 tbsp butter (0.27 EUR)

1 tsp milk (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 tbsp raw cocoa powder (0.13 EUR)

Additional:

Butter for greasing the pan (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk eggs together with salt, vanilla and milk. Whisk in melted butter and sugar. Add in two cups of flour and baking powder. Stir until just combined, then divide the mixture evenly between two bowls.

Stir in the remaining tablespoon of flour into one half of the mixture and gently fold in frozen blueberries. Stir a tablespoon of cocoa powder into the bowl with the other half of the mixture. Take your prepared pan and dollop the blueberry and cocoa mixtures in interchangeable pattern. Use a butter knife and swirl the mixtures into each other, shake to even out and bake for 35 minutes, until the cake is puffed up and crispy and a skewer inserted comes out clean (a crumb or two are also alright). Allow the cake to cool for about 5 minutes in its tin before transferring to a wire rack to cool completely.

Once the cake is completely cool prepare the frosting. Melt the butter, then stir in milk and sugar. Continue stirring until the sugar completely dissolves, then mix in the cocoa powder. Transfer the frosting into a piping bag and drizzle over the cake. Allow the frosting to firm up before cutting the cake and serving it.

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Trenutno radim na tome da nam raskrčim zamrzivač te sam u tom pothvatu iskopala i malo smrznutih borovnica. Količina koju smo imali je bila premala za neki pošteni kolač, a s druge strane prevelika za ubaciti u porciju ili dvije zobene kaše. Mozgala sam što bih s njima, kada mi je sinulo da mogu napraviti mramorni kolač. Ta količina smrznutog voća je taman bila dostatna za pola smjese, a konačni rezultat ne samo da je bio jako ukusan, već i vizualno primamljiv.

SASTOJCI:

(Za 1 kolač / 25,64 kn)

Za smjesu:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

5 žlica šećera (0,50 kn)

2 šalice + 1 žlica glatkog brašna, podijeljene (1,15 kn)

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

1 žlica sirovog kakao praha (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Za glazuru:

2 žlice maslaca (2,00 kn)

1 žličica mlijeka (0,03 kn)

1 žlica šećera (0,10 kn)

1 žlica sirovog kakao praha (1,00 kn)

Dodatno:

Maslac za namastiti kalupe (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i mlijekom. Umutite unutra rastopljeni maslac i šećer. Ubacite dvije šalice brašna i prašak za pecivo, pa promiješajte tek toliko da se sve sjedini. Podijelite smjesu na pola u dvije zdjele.

U polovicu smjese umiješajte preostalu žlicu brašna pa nježno umiješajte i smrznute borovnice. U drugu polovice smjese umiješajte kakao. Uzmite kalup koji ste priredili te u njega naizmjenice dodajte smjesu sa borovnicama i kakaom. Uzmite nož za mazanje, pa njime još malo promiješajte smjese u kalupu da jedna uđe u drugu. Nježno protresite kalup da se sve poravna i stavite peći. Pecite kolač 35 minuta, dok ne bude nabubren i hrskav po površini i dok testna čačkalica ne bude čista (mrvica-dvije su isto ok). Pustite da se kolač 5 minuta ohladi u kalupu prije nego ga izvadite i stavite na rešetku kako bi se ohladio do kraja.

Kada je kolač skroz hladan priredite glazuru. Rastopite maslac i umiješajte u njega mlijeko i šećer. Miješajte tako dugo dok se šećer skroz ne rastopi pa onda umiješajte i kakao. Preselite u vrećicu za ukrašavanje i prošarajte po kolaču. Pustite da se glazura stisne prije nego krenete rezati kolač i poslužite ga.

Blueberry Cocoa Marble Cake / Mramorni kolač od borovnica i kakaa