Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

I’ve been very much in the mood for fried food lately. Spicy fried food, to be more precise. These spring rolls satiate all those cravings but are not laden with a ton of oil, since all the frying is actually done in the oven. They do require a bit more work, but you can easily prepare the meat and slice all your veggies a day ahead. When you break up the work like that, actual roll assembly is fairly easy.

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INGREDIENTS:

(Yields 12 spring rolls / 0.23 EUR per roll / 2.78 EUR for all)

For the turkey:

1 tsp sunflower seed oil (0.01 EUR)

1 cup ground turkey (1.00 EUR)

3 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp soy sauce (0.07 EUR)

For the filling:

½ cup shredded carrots (0.07 EUR)

½ cup shredded cabbage (0.07 EUR)

½ cup thinly sliced spring onions (0.20 EUR)

For the rolls:

3 sheets of phyllo pastry (0.40 EUR)

¼ cup milk (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the spicy dipping sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp honey (0.13 EUR)

1 tsp apple cider vinegar (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp warm water (–)

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METHOD:

Put a skillet to medium high-heat. Add in the oil and turkey. Tear the mushrooms into small pieces and throw them in with the meat. Season everything with salt, pepper, red pepper flakes and soy sauce. Cook for 5-10 minutes, until the meat is done. In a bowl mix together the cooked turkey with shredded carrots, cabbage and spring onions.

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut each phyllo sheet into four square pieces. Whisk together milk and oil to emulsify, then brush each phyllo square with this mixture. Add about a tablespoon of the prepared filling to each piece of phyllo, wrap up and arrange on prepared baking tray. Repeat until all the phyllo and filling are used up. Lightly brush the rolls with remaining milk mixture, then bake for about 20 minutes, until crispy and nicely golden-brown.

While the rolls are baking, prepare the spicy sauce by whisking all of the ingredients in a small bowl until everything is well incorporated. Serve the baked rolls immediately with the prepared dipping sauce on the side.

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U zadnje sam vrijeme baš nekako raspoložena za prženu hranu, i to ljutu prženu hranu. Ove proljetne rolice ispunjavaju te zahtjeve, a opet nisu zagušene sa tonom masnoće pošto se peku u pećnici. Istina, sa njima ima nešto više posla, ali meso možete pripremiti i dan prije, kao i nasjeckati svo povrće. Kada sve razlomite na takve manje operacije, samo slaganje rolica je čas posla.

SASTOJCI:

(Za 12 proljetnih rolica / 1,73 kn po rolici / 20,71 za sve)

Za puretinu:

1 žlica suncokretovog ulja (0,10 kn)

1 šalica mljevene puretine (7,50 kn)

3 shiitake gljive (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

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

1 žlica soja sosa (0,50 kn)

Za nadjev:

½ šalice ribane mrkve (0,50 kn)

½ šalice ribanog kupusa (0,50 kn)

½ šalice tanko narezanog mladog luka (1,50 kn)

Za rolice:

3 lista kora za zavijače (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za pikantni umak:

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

1 žlica soja sosa (0,50 kn)

1 žlica meda (1,00 kn)

1 žličica jabučnog octa (0,20 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice tople vode (–)

PRIPREMA:

Tavicu stavite na srednje-jaku vatru. Dodajte ulje i puretinu. Gljive natrgajte na male komadiće pa i njih ubacite s mesom. Sve dobro začinite sa solju, paprom, čilijem i soja sosom. Kuhajte 10-15 minuta, dok meso ne bude gotovo. U zdjeli skupa pomiješajte puretinu sa ribanom mrkvom, kupusom i sjeckanim mladim lukom.

Pećnicu zagrijte na 180°C. Protvan obložite papirom za pečenje. Svaku koru za zavijaču narežite na četiri kvadrata. Razmutite mlijeko sa uljem da dobijete emulziju, pa svaki kvadrat tijesta premažite sa mješavinom mlijeka i ulja. Dodajte oko žlicu pripremljenog nadjeva, pa zamotajte u rolicu i stavite na pripremljeni protvan. Ponavljajte postupak dok ne potrošite svo tijesto i nadjev. Na kraju sve rolice lagano premažite mješavinom mlijeka i ulja, te pecite 20 minuta, dok rolice ne budu hrskave i zlatno smeđe.

Dok se rolice peku, pripremite umak. U maloj zdjelici pomiješajte sve sastojke dok ne dobijete jednoličnu i glatku smjesu. Pečene rolice poslužite vruće sa pikantnim umakom kojega ste pripremili.

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Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

Farmers Cheese Garlic Buns / Peciva sa svježim sirom i češnjakom

These buns come together super quickly so you can whip them up in no time as a breakfast or a snack. You can also prepare the dough in advance and refrigerate or freeze it for later. I decided to use pork lard for the fats, but feel free to substitute this with softened butter, if lard is not your thing.

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INGREDIENTS:

(Yields 16 buns / 0.17 EUR per bun / 2.64 EUR for all)

For the dough:

2 eggs (0.40 EUR)

2 tbsp pork lard (0.03 EUR)

1 cup farmer’s cheese (0.80 EUR)

1 cup buttermilk (0.40 EUR)

1 and ½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sugar (0.01 EUR)

1 and ½ cups all-purpose flour (0.10 EUR)

1 and ½ cups whole-wheat flour (0.15 EUR)

3 tbsp ground flax seeds (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Optional – for topping:

1 egg (0.20 EUR)

2 tbsp sesame seeds (0.07 EUR)

2 tbsp cumin (0.13 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp salt (0.01 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the eggs, lard, cheese, buttermilk, salt, pepper, garlic powder and sugar until everything is creamy and fully incorporated. Add in flours, flax seeds, baking powder and baking soda. Stir until the dough starts coming together, then dump everything on a clean work surface and knead for about five minutes. Divide the dough into four parts and flatten each part into a separate disk. At this point you can wrap the discs tightly with cling foil and refrigerate for up to two days or freeze for later on.

Divide the dough discs you wanna bake immediately into fours, then shape into balls and lightly flatten on a prepared baking tray. Space the dough balls out a bit, as they will spread while they bake.

If you wanna add some toppings, brush the buns with a whisked egg and sprinkle generously with sesame seeds, cumin, black pepper and salt. Bake for 25 minutes, until puffy and golden. Allow to rest for about 5-10 minutes, then serve.

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Ova peciva su odlična jer vam treba jako malo vremena za pripremu, pa ih stoga možete brzo smutiti za doručak ili snack. Tijesto se također može spremiti unaprijed i čuvati u hladnjaku ili zamrzivaču. Ja sam za masnoću upotrijebila svinjsku mast, ali vi ju slobodno zamijenite omekšanim maslacem ako niste fan.

SASTOJCI:

(Za 16 peciva / 1,22 kn po pecivu / 19,52 za sve)

Za tijesto:

2 jaja (3,00 kn)

2 žlice svinjske masti (0,20 kn)

1 šalica svježeg sira (6,00 kn)

1 šalica kiselog mlijeka (3,00 kn)

1 i ½ žličica soli (0,02 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žlica šećera (0,05 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 i ½ šalica integralnog brašna (1,13 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Po želji za posipanje:

1 jaje (1,50 kn)

2 žlice sezama (0,50 kn)

2 žličice kima (1,00 kn)

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

½ žličice soli (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje i stavite na stranu. U velikoj zdjeli pomiješajte skupa jaja, mast, sir, kiselo mlijeko, sol, papar, češnjak i šećer, dok sve ne bude glatko i kremasto. Dodajte oba brašna, lan, prašak za pecivo i sodu bikarbonu. Miješajte dok se tijesto ne formira, pa sve iskrenite na čistu radnu plohu i mijesite pet minuta. Tijesto podijelite na četiri jednaka dijela pa svaki dio spljoštite u zaseban disk. Sada možete svaki od diskova čvrsto umotati u prijanjajuću foliju i spremiti u hladnjak, do dva dana unaprijed, ili pak zamrznuti za kasnije.

Diskove koje mislite odmah peći razdijelite na još po četiri dijela, pa svaki komad formirajte u lopticu i lagano spljoštite na pripremljenom protvanu. Peciva malo razmaknite jer će se napuhnuti kako se budu pekla.

Ako peciva želite još i posipati, lagano ih premažite razmućenim jajetom i po njima posipajte sezam, kim, papar i sol. Pecite 25 minuta, dok peciva ne budu pufasta i zlatna. Ostavite da odmore 5-10 minuta pa poslužite.

Farmers Cheese Garlic Buns / Peciva sa svježim sirom i češnjakom

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Noodles with whatever is in the fridge seem to be my all-time solution for busy and lazy days. And are also a great way to use up any leftovers. I greatly appreciate the flexibility of such impromptu meals, along with their short cooking time, of course.

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INGREDIENTS:

(Yields 4 servings / 0.78 EUR per serving / 3.13 EUR for all)

250 grams of dried Chinese egg noodles (1.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¼ head of kale (0.20 EUR)

6-8 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

6 garlic cloves (0.20 EUR)

2 eggs (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

4 tbsp sesame seeds (0.13 EUR)

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METHOD:

Cook the noodles according to package instructions to al dente. Rinse well under cold water, drain and set aside. Wash and chop up all the veggies and mushrooms. Whisk the eggs in a small bowl.

Place a wok or a deep skillet on medium-high heat and allow to thoroughly warm up. Add in the oil, kale, mushrooms, salt pepper and garlic. Stir, then cover with a lid and cook covered for about five minutes so the kale wilts down. Push everything to one side of the wok and turn out the egg to the empty pan bottom. Cook for a minute or two, while folding gently, until the egg is thoroughly cooked through.

Return the noodles to the wok, then add in soy sauce, ketchup, Gochujang and sesame oil. Give a good stir and cook briefly, until noodles are warmed up. Serve immediately sprinkled with sesame seeds.

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Nudlsi sa onime što već imamo u hladnjaku moje su vječno rješenje za sve one užurbane i lijene dane. Također su i super opcija za iskoristiti bilo kakve ostatke. Jako cijenim fleksibilnost takvih improviziranih obroka, kao naravno i brzinu pripreme.

SASTOJCI:

(Za 4 porcije / 5,84 kn po porciji / 23,36 kn za sve)

250 grama kineskih rezanaca s jajima (8,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

¼ glavice kelja (1,50 kn)

6-8 shiitaka (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

6 češnjeva češnjaka (1,50 kn)

2 jaja (3,00 kn)

3 žličice soja sosa (3,00 kn)

2 žlice kečapa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (0,50 kn)

4 žlice sezama (1,00 kn)

PIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Isperite dobro pod mlazom hladne vode i ocijedite, pa stavite na stranu. Operite i nasjeckajte povrće i gljive. Jaja razmutite u zdjelici.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte ulje, kelj, shiitake, sol, papar i češnjak. Promiješajte, pa poklopite wok i kuhajte jedno pet minuta da kelj povene. Sve pogurajte na jednu stranu woka, pa na prazno dno iskrenite jaja. Kuhajte jaja minutu-dvije, a špatulom ih nježno presavijajte, sve dok ne budu gotova.

U wok vratite rezance pa dodajte soja sos, kečap, Gochujang i sezamovo ulje. Sve dobro promiješajte i kratko kuhajte da se rezanci ugriju. Poslužite odmah posipano sa sezamom.

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Pork Crisps and Farmer’s Cheese Scones / Pogačice sa čvarcima i svježim sirom

My parents me gave a bunch of pork crisps which, honestly, weren’t that great to munch on. So, instead of throwing them out, I decided to bake them into scones. These scones turned out super flakey and delicious and were really easy to make, so I definitely suggest you try them out.

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INGREDIENTS:

(Yields .scones / 0.23 EUR per scone / 4.53 EUR for all)

For the scones:

2 cups pork crisps (2.00 EUR)

2 tbsp pork lard (0.03 EUR)

2 eggs (0.40 EUR)

1 cup farmer’s cheese (0.80 EUR)

1 cup buttermilk (0.40 EUR)

2 cups all-purpose flour (0.13 EUR)

2 cups whole-wheat flour (0.20 EUR)

1 tsp baking powder (0.01 EUR)

1 and ½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Optional – for the topping:

1 egg (0.20 EUR)

2 tbsp sesame seeds (0.07 EUR)

2 tsp cumin (0.13 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp salt (0.01 EUR)

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METHOD:

Throw the pork crisps into a food processor and pulse into a paste. Add in lard, eggs, cheese and buttermilk, then pulse until combined.

In a large bowl, whisk together flours, baking powder, salt and pepper. Add in the liquid ingredients, then stir everything together until a shabby dough forms. Dump everything on a clean work surface, then knead briefly. Don’t work the dough too much, just until everything comes together. Divide the dough into two, shape into discs, then wrap each disc tightly into cling foil and refrigerate for at least 30 minutes and up to two days in advance.

When ready to bake, preheat the oven to 180°C. Line a baking sheet with parchment paper, then set aside. Roll the dough out between two sheets of parchment paper and cut into scones. Optionally, brush each scone with whisked egg and sprinkle with toppings. Spread the scones on a prepared baking sheet and bake for 20-30 minutes, until deep golden brown. Serve warm.

You can reheat these again in a microwave or in the oven. The scones will keep tightly wrapped and refrigerated for up to 3-4 days.

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Moji su mi mama i tata dali nešto čvaraka, koji iskreno na žalost baš i nisu bili najfiniji. Umjesto da ih bacim, odlučila sam probati čvarke iskoristiti za čvarkuše. Drago mi je da sam tako napravila, jer su peciva ispala baš fina i hrskava, a još su uz to bila i jako jednostavna za pripremiti.

SASTOJCI:

(Za 20 čvarkuša / 1,69 kn po čvarkuši / 33,82 za sve)

Za tijesto:

2 šalice čvaraka (15,00 kn)

2 žlice svinjske masti (0,20 kn)

2 jaja (3,00 kn)

1 šalica svježeg sira (6,00 kn)

1 šalica kiselog mlijeka (3,00 kn)

2 šalice glatkog brašna (1,00 kn)

2 šalice integralnog brašna (1,50 kn)

1 žličica praška za pecivo (0,10 kn)

1 žličica soli (0,01 kn)

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

Po želji za posipanje:

1 jaje (1,50 kn)

2 žlice sezama (0,50 kn)

2 žličice kima (1,00 kn)

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

½ žličice soli (0,01 kn)

PRIPREMA:

Čvarke ubacite u multipraktik i propulsirajte u pastu. Dodajte mast, jaja, sir i kiselo mlijeko, pa pulsirajte dok se sve ne sjedini.

U velikoj zdjeli pomiješajte skupa oba brašna , prašak za pecivo, sol i papar. Dodajte unutra tekuće sastojke i miješajte dok ne dobijete labavo tijesto. Sve iskrenite na čistu radnu plohu, pa kratko mijesite. Nemojte previše mijesiti tijesto, već samo onoliko koliko treba da bi se sve sjedinilo. Podijelite tijesto na dva dijela, pa svaki dio oblikujte u zaseban disk te ga čvrsto umotajte u prozirnu foliju. Stavite u hladnjak na barem 30 minuta, a do dva dana unaprijed.

Kada ste spremni za pečenje zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje i stavite na stranu. Tijesto razvaljajte između dva lista papira za pečenje te ga režite u pogačice. Po želji pogačice premažite razmućenim jajetom i posipajte ostalim dodatcima. Pogačice raširite po pripremljenom protvanu i pecite 20-30 minuta, dok ne budu zlatno-smeđe. Poslužite toplo.

Čvarkuše možete bez problema podgrijati u mikrovalnoj ili u pećnici, a držati će dobro zamotane u hladnjaku barem 3-4 dana.

Pork Crisps and Farmer’s Cheese Scones / Pogačice sa čvarcima i svježim sirom

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.

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)