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.

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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

Chicken and Cabbage Fried Rice / Pržena riža sa piletinom i kupusom

Yup, here’s another fried rice recipe for you all. If you’ve been around this blog long enough, you know that those are my absolute favorite type of dishes, so no further introductions is necessary.

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INGREDIENTS:

(Yields 4 servings / 0.63 EUR per serving / 2.51 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 cup minced chicken (1.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 cups shredded cabbage (0.30 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 eggs (0.40 EUR)

3 cups precooked cold rice (0.20 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp ketchup (0.07 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel and thinly slice the onion and mince garlic. 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 minced chicken to the wok. Season generously with salt and pepper, then cook for about 5 minutes until the chicken is thoroughly cooked through and starts to crisp slightly at the edges. As the chicken cooks, break it down with your spatula into smaller pieces.

Once the chicken is done add in cabbage, onion and garlic. Give a good stir, then cover with a lid and cook covered for about 2-3 minutes. This will help to steam and wilt down the cabbage more quickly. Once the cabbage cooks down, uncover and cook until all of the excess water evaporates. Then push everything to one side of your pan and add the remaining sunflower seed oil to the empty pan bottom. Pour the whisked eggs out on oil and cook for a minute or two, while gently folding them over with a spatula.

Once the eggs are cooked through, stir in rice, Gochujang, ketchup, soy sauce and sesame oil. Cook the rice undisturbed for a few minutes, until the bottom gets slightly crispy. Stir everything thoroughly one final time and serve immediately.

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Da, evo vam još jedan recept za prženu rižu. Ako ste dovoljno puta navratili na ovaj blog, znate da mi je to jedno od omiljenih vrsta jela. Nikakvi daljnji uvodi ovdje nisu potrebni, pa hajdemo odmah na recept.

SASTOJCI:

(Za 4 porcije / 4,68 kn po porciji / 18,71 kn za sve)

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

1 šalica mljevene piletine (7,50 kn)

Dobar prstohvat soli (0,01 kn)

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

3 šalice ribanog kupusa (2,25 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 jaja (3,00 kn)

3 šalice kuhane hladne riže (1,50 kn)

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

2 žlice kečapa (0,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Ogulite i tanko narežite luk te sitno nasjeckajte češnjak. Jaja razmutite u maloj zdjelici i stavite na stranu. Duboku tavu ili wok stavite na jaku vatru da se dobro zagriju. Dodajte dvije žlice ulja i piletinu, dobro začinite solju i paprom te kuhajte oko 5 minuta da se meso lagano zahrska. Dok se piletina kuha, špatulom ju razdrobite na manje komade.

Kada je piletina gotova ubacite kupus, luk i češnjak. Dobro promiješajte pa wok poklopite i tako kuhajte 2-3 minute. Na taj način će se uz pomoć pare kupus brže skuhati i povenuti. Kada je kupus povenuo, maknite poklopac i nastavite kuhati otklopljeno dok sva tekućina ne ispari iz woka. Sada sve pogurajte na jednu stranu woka kako bi vam dno na jednom dijelu ostalo prazno. Na prazni dio dodajte preostalo ulje i na njega iskrenite razmućena jaja. Kuhajte ih koju minutu dok ne budu gotova, s time da ih za vrijeme kuhanja nježno presavijajte špatulom.

Kada su jaja gotova umiješajte rižu, Gochujang, kečap, soja sos i sezamovo ulje. Idućih nekoliko minuta sve kuhajte bez miješanja kako bi se dno lagano zahrskalo. Na kraju sve dobro promiješajte i odmah poslužite.

Chicken and Cabbage Fried Rice / Pržena riža sa piletinom i kupusom

Bacon and Zucchini Fried Rice / Pržena riža sa slaninom i tikvicama

Yes, I know; another fried rice recipe! But since that’s such an awesome way for using up random stuff in your fridge, I don’t plan to stop anytime soon. Sorry – not sorry. I happened to have a small, lonely piece of bacon in my fridge and decided to use it up in this recipe too. And since everything with bacon tastes amazing, this dish turned out quite delicious.

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INGREDIENTS:

(Yields 2 servings / 1.52 EUR per serving / 3.04 EUR for all)

2 tbsp sunflower seed oil, divided (0.03 EUR)

¼ cup finely diced bacon (0.53 EUR)

1 carrot (0.10 EUR)

1 red bell pepper (0.40 EUR)

1 small onion (0.07 EUR)

3 garlic cloves (0.10 EUR)

6 Portobello mushrooms (0.60 EUR)

1 zucchini (0.27 EUR)

2 eggs (0.40 EUR)

2 cups precooked cold rice (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp ketchup (0.07 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp fish sauce (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and 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 in a tablespoon of oil and the bacon, then cook for a few minutes until the bacon starts lightly crisping up. Now throw in chopped up carrot, bell pepper, onion and garlic. Cook until the veggies start to slightly caramelizing before adding in the mushrooms and zucchini. Give those another few minutes, so most of the water evaporates.

Push everything to one side of your pan and add the remaining tablespoon of oil to the empty wok bottom. Turn the whisked eggs out on the 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, Gochujang, ketchup, soy sauce, fish sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Da, da, sve znam; još jedan recept za prženu rižu! Ali pošto je to tako savršen način za iskoristiti sve ostatke koji su vam se nakupili u frižideru, uopće ne planiram s time prestati. Žao mi je, ali nije mi žao. Uz sve ostale sastojke, imala sam u frižideru i tužni, usamljeni komadić špeka koji sam također odlučila ubaciti u recept. A pošto sve sa špekom ima savršen okus, ovo je jelo također ispalo odlično.

SASTOJCI:

(Za 2 porcije / 11,35 kn po porciji / 22,70 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

¼ šalice slanine nasjeckane na sitne kockice (4,00 kn)

1 mrkva (0,75 kn)

1 crvena paprika babura ili roga (3,00 kn)

1 mali luk (0,50 kn)

3 češnja češnjaka (0,75 kn)

6 šampinjona (4,50 kn)

1 tikvica (2,00 kn)

2 jaja (3,00 kn)

2 šalice već kuhane hladne riže (1,00 kn)

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

2 žlice kečapa (0,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica ribljeg umaka (0,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i gljive. U maloj zdjelici razmutite jaja i stavite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte žlicu ulja, pa par minuta kuhajte slaninu da se lagano zahrska. Sada dodajte nasjeckanu mrkvu, papriku, luk i češnjak. Kuhajte uz povremeno miješanje dok se povrće ne počne blago karamelizirati prije nego ubacite gljive i tikvicu. Ostavite još koju minutu, tako da većina vode ispari.

Špatulom sve pogurajte na jednu stranu woka i oslobodite dno. Na tako prazno dno dodajte preostalu žlicu ulja pa na ulje iskrenite razmućena jaja. Kuhajte ih koju minutu, uz nježno presavijanje špatulom. Kada ju jaja gotova, sve dobro promiješajte i ubacite rižu, Gochujang, kečap, soja sos, riblji umak i sezamovo ulje. Kuhajte sve uz povremeno miješanje još nekoliko minuta, sve dok se riža blago ne zahrska. Poslužite odmah.

Bacon and Zucchini Fried Rice / Pržena riža sa slaninom i tikvicama

White Chocolate Bluberry Muffins / Mafini sa bijelom čokoladom i borovnicama

If you’ve read my previous recipe for cashew milk, you’ve noticed that a byproduct is some leftover cashew pulp. Of course, I didn’t want to throw that goodness away, so I came up with a quick and easy muffin recipe instead. Incidentally, I had some white chocolate lying around, so into the muffins it went. Let me tell you, these turned out sooo delicious.

Also, I decided to bake these into mini muffins, but the recipe bellow would yield 12 regular sized muffins.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.19 EUR for all)

2 eggs (0.40 EUR)

1 and ½ cups yogurt (0.60 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp butter, melted (0.27 EUR)

¼ cup cashew pulp (free – it was a leftover from another recipe)

½ cup ground sunflower seeds (0.07 EUR)

4 tbsp sugar (0.03 EUR)

2 cups all-purpose flour (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

2/3 cup white chocolate chunks (0.67 EUR)

2/3 cup frozen blueberries (0.89 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease your muffin tin with a bit of oil or butter, but skip this step if using silicone muffin molds. In a large bowl, whisk together eggs, yogurt and vanilla. Pour in melted butter and whisk to incorporate. Add in cashew pulp, ground sunflower seeds, sugar, flour, baking powder, baking soda and salt, then stir until just combined. Gently fold in white chocolate chunks and frozen blueberries. Pour the mixture into the prepared muffin tin.

Bake for about 25 minutes, until golden brown on top. Allow the muffins to cool for about 5 minutes before removing them from the pan and transferring to a cooling rack. Serve the muffins warm or at room temperature.

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Ako ste pročitali moj prethodni recept za mlijeko od indijskih oraščića, onda znate da je nusprodukt toga i pulpa. Naravno, ja ju ni u kojem slučaju nisam htjela baciti, pa sam na brzinu smislila jednostavni recept za mafine. Također, doma mi se baš našlo i nešto bijele čokolade koju sam isto ubacila u smjesu, a mafini su naravno ispali prefini.

Ja sam odlučila ispeći mini mafine, ali recept u nastavku je za 12 mafina normalne veličine.

SASTOJCI:

(Za 12 mafina / 1,97 kn po mafinu / 23,68 za sve)

2 jaja (3,00 kn)

1 i ½ šalica jogurta (4,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice maslaca, rastopljene (2,00 kn)

¼ šalice pulpe od indijskih oraščića (besplatno – ostalo od drugog recepta!)

½ šalice mljevenih suncokretovih sjemenki (0,50 kn)

4 žlice šećera (0,20 kn)

2 šalice glatkog brašna (1,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

2/3 šalice komadića bijele čokolade (5,00 kn)

2/3 šalice smrznutih borovnica (6,66 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 velikoj zdjeli razmutite zajedno jaja, jogurt i vaniliju. Dodajte maslac pa promiješajte da se inkorporira. Sada dodajte pulpu od indijskih oraščića, mljevene suncokretove sjemenke, šećer, brašno, prašak za pecivo, sodu bikarbonu i sol, te sve promiješajte tek toliko koliko treba da se sastojci sjedine. Nježno umiješajte čokoladu i borovnice pa smjesu rasporedite po pripremljenim kalupima.

Pecite oko 25 minuta, dok mafini ne budu zlatno-smeđi. Ostavite ih pet minuta da se malo ohlade prije nego ih izvadite iz kalupa i stavite hladiti na rešetku. Mafine poslužite tople ili na sobnoj temperaturi.

White Chocolate Bluberry Muffins / Mafini sa bijelom čokoladom i borovnicama

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

This blog definitely doesn’t lack quick wok recipes where you throw in a bunch of leftovers and hope for the best. Luckily, those things usually turn out quite well and I am always surprised at how little it takes to whip up a delicious meal.

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INGREDIENTS:

(Yields 4 servings / 0.66 EUR per serving / 2.65 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 red horn peppers (0.40 EUR)

8 Portobello mushrooms (0.53 EUR)

3 garlic cloves (0.10 EUR)

½ tsp dried ginger powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

4 cups precooked cold rice (0.27 EUR)

3 tbsp tomato sauce (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and 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. Gradually add in carrots, peppers and mushrooms, leaving a few minutes in between each veggie. Before adding in the eggs, throw in garlic, ginger, red pepper flakes, black pepper, sugar and salt. Give everything a good stir and cook for a minute so the spices warm up and get fragrant.

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, tomato sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Ovom blogu definitivno ne manjka brzih i lakih recepata za wok, gdje skupa smutite hrpu ostataka i nadate se najboljem. Srećom, te stvari uvijek nekako ispadnu dobro pa se i ja na kraju sama sebi čudim kako je zapravo malo potrebno za pripremiti ukusan obrok.

SASTOJCI:

(Za 4 porcije / 4,97 kn po porciji / 19,86 kn za sve)

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

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 crvene paprike roge (3,00 kn)

8 šampinjona (4,00 kn)

3 češnja češnjaka (0,75 kn)

½ žličice đumbira u prahu (0,25 kn)

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

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

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

2 jaja (3,00 kn)

4 šalice kuhane hladne riže (2,00 kn)

3 žlice umaka od rajčice (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i 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. Postepeno dodajte mrkvu, paprike i šampinjone, s time uvijek sve pustite minutu-dvije prije nego ubacite novo povrće. Prije nego što ćete dodati jaja, ubacite češnjak, đumbir, čili, papar, šećer i sol. Sve dobro promiješajte i kuhajte samo minutu, da se začini ugriju i zamiriše.

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, umak od rajčice, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah.

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)