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.

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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)

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka

A while ago we bought two large 15 kilo crates of apples. While we obviously do eat a ton of apples, some of them we’re a bit bruised and bumped, so we needed to figure out what to do with them quickly. We decided to juice them, but I felt really bad about throwing away all the leftover pulp so this cake was born.

Since the pulp I used was pretty dry, I did add a cup of the fresh apple juice too, but it was mostly the foamy, murky leftovers no one was particularly interested in drinking. However, I think shredding about 4 large apples together with their skins would be an accurate substitute of the pulp and juice that went into this cake. But if you’re also juicing, this recipe might be a good idea to look into if you’re throwing away a ton of leftover pulp. I think it would also work for a bunch of different fruits and certain vegetables like carrots and beetroots.

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INGREDIENTS:

(Yields 1 cake / 2.44 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup yogurt (0.20 EUR)

2 cups apple pulp (0.27 EUR)

1 cup apple juice (0.27 EUR)

¼ cup sunflower seed oil (0.20 EUR)

2 cups all-purpose flour (0.20 EUR)

1 cup finely ground sunflower seeds (0.13 EUR)

4 tbsp sugar (0.03 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

1 cup raisins (0.67 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and lightly grease a baking pan with a bit of oil. In a bowl, whisk together eggs, vanilla, yogurt, apple pulp, apple juice and oil, until it is all well incorporated. Add in flour, ground sunflower seeds, sugar, baking powder, baking soda and salt, then stir everything together to combine. Fold in the raisins and transfer the batter to a prepared pan. Bake for 30 minutes, until crispy and golden-brown on top and a skewer inserted in the cake comes out clean (a crumb or two are also fine). Allow to cool to room temperature before removing from the pan and slicing.

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Pred neko vrijeme kupili smo dva velika sanduka od po 15 kila jabuka. I dok je očito da jedemo puno jabuka, neke od njih su bile malo nagnječene i natučene, pa smo trebali brzo odlučiti što dalje s njima. Odlučili smo se napraviti svježi sok, ali meni je bilo žao baciti svu pulpu koja mi je od toga ostala, pa je tako nastao ovaj kolač.

Pošto je preostala pulpa bila dosta suha, odlučila sam u kolač ubaciti još i šalicu svježeg soka od jabuka, ali to su uglavnom bili oni mutni pjenasti ostaci koje nitko nije bio zainteresiran popiti. Međutim, mislim da bi oko 4 veće jabuke, naribane skupa sa korom, bile dobra zamjena umjesto kombinacije pulpe i soka koju sam ja stavila u receptu. S druge strane, ako isto cijedite sokove, ovaj recept je super način da iskoristite pulpu koju inače bacate. Mislim da bi jednako dobro funkcionirao sa većinom drugog voća, kao i sa određenim povrćem kao što su mrkve ili cikla.

SASTOJCI:

(Za 1 kolač / 17,37 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice jogurta (1,50 kn)

2 šalice pulpe od jabuka (2,00 kn)

1 šalica soka od jabuke (2,00 kn)

¼ šalice suncokretovog ulja (0,75 kn)

2 šalice glatkog brašna (1,50 kn)

1 šalica fino mljevenih suncokretovih sjemenki (1,00 kn)

4 žlice šećera (0,20 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica grožđica (5,00 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i lagano sa malo ulja namastite kalup za pečenje. U zdjeli razmutite jaja sa vanilijom, jogurtom, pulpom od jabuka, sokom od jabuka i uljem. Ubacite u smjesu brašno, mljeveni suncokret, šećer, prašak za pecivo, sodu bikarbonu i sol, pa sve dobro promiješajte da se sjedini. Na kraju nježno umiješajte grožđice i smjesu preselite u pripremljeni kalup. Pecite oko 30 minuta, dok kolač ne bude hrskav i zlatno-smeđi, te čačkalica ostane čista kada upiknete kolač (mrvica-dvije su isto ok). Pustite da se kolač ohladi na sobnu temperaturu prije nego ga izvadite iz kalupa i razrežete.

Cheap and Sweet Quick Apple Cake / Jeftini, slatki i brzi kolač od jabuka

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

This risotto feels like it’s super fancy, when in reality it’s just a bunch of herbs and other random things we had lying around the house. I recently got a bulk bag of sundried tomatoes and am secretly sneaking them into pretty much everything. They add such a wonderful deep flavor to dishes and only a few of those will go a long way. If you have an option to get your hands on some sundried tomatoes in bulk too, single tomatoes will cost you next to nothing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.02 EUR for all)

2 tbsp coconut oil (0.27 EUR)

1 large onion (0.10 EUR)

5-6 sundried tomatoes (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp dried rosemary (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

6 carrots (0.60 EUR)

2 zucchini (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups uncooked rice (0.53 EUR)

4 cups vegetable broth (0.40 EUR)

3 tbsp chopped fresh parsley (0.20 EUR)

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METHOD:

Soak the sundried tomatoes in a bit of warm water to soften, then drain them and chop up, but make sure to reserve the water for later. Wash and peel all the veggies. Finely dice the onion and garlic and shred the carrots and zucchini on a box grater.

In a large pot, saute onion on coconut oil for about five minutes, until slightly translucent. Add in sundried tomatoes, fresh garlic and garlic powder, paprika, bay leaf, oregano, rosemary, chili, black pepper and salt. Stir and cook the spices for a minute until fragrant, before adding in carrots and zucchini. Cook for 5-10 minutes, until slightly softened, then add in reserved tomato water, tomato paste, rice and veggie broth. Bring to a boil, reduce heat and simmer with a lid cracked open for 15-20 minutes, until the rice is thoroughly cooked through. Stir occasionally and if needed, add in a splash more of water. Serve warm, sprinkled with fresh parsley.

This dish also reheats great and will keep refrigerated for a few days.

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Ovaj se rižoto čini kao da je super fensi, a zapravo je to samo kombinacija hrpe začina i drugih ostataka koji su nam se vukli po frižideru. Nedavno sam nabavila ogromno pakiranje sušenih rajčica, pa ih potajno pokušavam ubaciti u sve i svašta. Jelima daju divnu duboku aromu, a i samo mala količina može se rastegnuti da vam potraje. Ako i vi imate mogućnost da nekako nabavite sušene rajčice u velikom pakiranju, jedinična cijena po rajčici će vam tako ispasti stvarno povoljna.

SASTOJCI:

(Za 6 porcija / 5,02 kn po porciji / 30,11 kn za sve)

2 žlice kokosovog ulja (2,00 kn)

1 veliki luk (0,75 kn)

5-6 sušenih rajčica (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

1 žličica dimljene slatke paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog ružmarina (0,25 kn)

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

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

1 žličica soli (0,01 kn)

6 mrkvi (4,50 kn)

2 tikvice (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice sirove riže (4,00 kn)

4 šalice povrtnog temeljca (3,00 kn)

3 žlice svježeg sjeckanog peršina (1,50 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi da malo omekšaju. Ocijedite i fino nasjeckajte, ali vodu obavezno sačuvajte za kasnije. Sitno nasjeckajte luk i češnjak, a mrkve i tikvice naribajte.

U velikom loncu na kokosovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sušene rajčice, svježi i sušeni češnjak, papriku, lovor, origano, ružmarin, čili, papar i sol. Dobro promiješajte i kuhajte samo minutu, da začini zamiriše. Umiješajte ribanu mrkvu i tikvicu, pa sada kuhajte još 5-10 minuta da sve malo omekša. Dodajte vodu koju ste sačuvali od rajčica, koncentrat rajčica, rižu i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 15-20 minuta, dok riža ne bude gotova. U međuvremenu po potrebi povremeno promiješajte i ako treba podlijte sa još mrvicom vode. Poslužite toplo, posipano svježim peršinom.

Ovo se jelo također super podgijava, a u hladnjaku će držati nekoliko dana.

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)