Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

Since Lent is underway and many of you are incorporating more fish and seafood into your diet, here is a lunch idea for you to try out.

IMGP8270

INGREDIENTS:

(Yields 2 generous servings / 3.14 EUR per serving / 6.27 EUR for all)

For the salmon:

300 grams salmon fillets (4.00 EUR)

1 tbsp olive oil (0.04 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For quinoa:

1 broccoli flower (0.80 EUR)

1 tbsp olive oil (0.04 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.10 EUR)

½ cup frozen peas (0.10 EUR)

1 tbsp tomato paste (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp ground coriander (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

½ cup quinoa (0.50 EUR)

1 and ½ cups water (–)

Optional for serving:

½ of a lemon (0.13 EUR)

IMGP8268

METHOD:

Wash and pat dry the salmon. Set aside. Wash, peel and chop up all the veggies, including the broccoli stem. I decided to steam the broccoli florets on top of the quinoa pot for some bright green deliciousness, but feel free to dump those straight into the pot if you’re too lazy for this extra step. Wash quinoa in a colander under the running water.

Add the oil to a pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic, broccoli stem and carrots. Stir and cook those for a few minutes to slightly caramelize before adding in peas, tomato paste, salt, pepper, garlic powder, red pepper flakes, coriander, paprika, parsley, bay leaf, quinoa and water. Bring to a rolling boil, place a steaming rack with broccoli florets on top and cover tightly with a lid. Reduce heat to low and cook undisturbed for 15 minutes.

While the quinoa is cooking, season salmon with olive oil, salt and pepper. Cook on a grilling pan for about 3-4 minutes on each side. Once the quinoa is cooked, plate everything and serve drizzled with lemon juice and some lemon wedges.

IMGP8266


Pošto je vrijeme korizme i mnogi se trude u svoj meni ubaciti više ribe i morskih plodova, evo vam jedna ideja za ručak koju možete isprobati.

SASTOJCI:

(Za 2 izdašne porcije / 23,39 kn po porciji / 46,78 kn za sve)

Za losos:

300 g filea lososa (30,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Dobar prstohvat soli (0,01 kn)

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

Za kvinoju:

1 glavica brokule (6,00 kn)

1 žlica maslinovog ulja (0,33 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,75 kn)

½ šalice smrznutog graška (0,75 kn)

1 žlica koncentrata od rajčice (1,00 kn)

½ žličice soli (0,01 kn)

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

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

½ žličice mljevenog korijandera (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

½ šalice kvinoje (3,75 kn)

1 i ½ šalica vode (–)

Po želji za serviranje:

½ limuna (1,00 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite losos, pa stavite na stranu. Operite, ogulite i nasjeckajte povrće, uključujući i stabljiku brokule. Ja sam cvjetiće brokule skuhala na pari u istom loncu iznad kvinoje, da imamo nešto zeleno i hrskavo, ali vi slobodno sve ubacite zajedno u lonac ako ste lijeni za taj ekstra korak. Kvinoju dobro isperite u cjediljci pod tekućom vodom.

Ulje dodajte u lonac i par minuta dinstajte luk da postane staklast. Ubacite u lonac češnjak, stabljiku brokule i mrkvu. Promiješajte i kuhajte koju minutu da se sve blago karamelizira, pa onda dodajte grašak, koncentrat rajčice, sol, papar, češnjak u prahu, čili, korijander, slatku papriku, peršin, lovor, kvinoju i vodu. Pustite da zavrije, stavite preko toga rešetku za kuhanje na pari sa cvjetićima brokule, te sve skupa čvrsto poklopite. Smanjite vatru na laganu i sve zajedno kuhajte 15 minuta.

Dok se kvinoja kuha, losos začinite maslinovim uljem, solju i paprom. Pržite ga oko 3-4 minute sa svake strane na gril tavi. Kada je kvinoja gotova, sve skupa servirajte pokapano sokom od limuna i sa još kojom kriškom limuna za dekoraciju.

Advertisements
Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima

While I was a kid, you could easily tell that it’s Sunday simply by mouth-watering smells of roasted meat, floating through our building staircase. Growing up in a communist country (and later on during the war and post-war times) meant that meat was a scarcity and a luxury. We’d rarely have it during the week, but on the weekends, especially on Sundays, whole families would get together to feast on some sort of roast, usually with potatoes on the side. In lieu with those past traditions and memories, I decided to make a good old hunk of roasted pork.

IMGP7374

INGREDIENTS:

(Yields 4 servings / 1.64 EUR per serving / 6,55 EUR for all)

For the meat:

1 kilo of whole pork rib roast (5.30 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp herb steak seasoning (0.13 EUR)

1 tsp salt (0.01 EUR)

For the potatoes:

4-5 large new potatoes (0.80 EUR)

1 tsp pork lard (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

¼ cup water (–)

For the gravy:

1 tbsp butter (0.13 EUR)

¼ cup stock or water (0.07 EUR)

1 tsp corn starch (0.02 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

IMGP7373

IMGP7378

METHOD:

Prepare the meat the day before by rubbing it all around with lard, seasoning and salt. I used a prepackaged herb mix, but go ahead and use whichever flavors you fancy. The world is your oyster. Refrigerate the meat uncovered until the next day.

Remove the meat from the fridge at least half an hour before cooking, so it comes to room temperature. Preheat the oven to 200°C. In a pan on high heat, quickly sear the meat on all sides to close all the pores and ensure maximum juiciness. Transfer the meat to a baking tray, together with all the bits you scraped off from the searing pan. Chop up the potatoes, toss with lard, salt and pepper, and then arrange them around meat. Pour ¼ cup of water into the tray and place the tray into a preheated oven for 1 hour and 30 minutes. It won’t hurt if you stir the potatoes once or twice during roasting and add a tiny splash of water to the pan if things start looking too dry.

Once the meat is done remove it from the tray and let it sit for about 15 minutes before you start slicing. Give the potatoes one final stir and return them to the oven for these last 15 minutes so they crisp up a bit.

After the meat had time to rest, carefully carve it from the bone and slice. Transfer to a serving plate, together with potatoes. To make the gravy, strain any leftover juices you have in your roasting pan to a small saucepan and add butter and water (or stock) with dissolved corn starch. Bring to a boil and cook for a minute or two to slightly thicken. Taste and season with salt and pepper as needed. Serve immediately.

IMGP7375

IMGP7377


Dok sam bila klinka lako ste mogli pogoditi da je nedjelja samo po mirisima pečenja od kojih cure sline, a koji bi lelujali po haustoru zgrade. Kad ste dijete iz ere komunizma (a kasnije i iz ratnog i poratnog razdoblja), navikli ste da je meso luksuz. U tjednu bi smo ga poprilično rijetko jeli, ali vikendom, a posebno nedjeljom, svi bi smo se skupili oko nekakve pečenke sa krumpirima. U duhu tih minulih tradicija i sjećanja, odlučila sam pripremiti dobro staro svinjsko pečenje.

SASTOJCI:

(Za 4 porcije / 12,31 kn po porciji / 49,23 kn za sve)

Za meso:

1 kg svinjskog karea s kostima, u komadu (40,00 kn)

1 žlica svinjske masti (0,10 kn)

1 žlica miješanog začinskog bilja za steak (1,00 kn)

1 žličica soli (0,01 kn)

Za krumpire:

4-5 velikih mladih krumpira (6,00 kn)

1 žličica svinjske masti (0,05 kn)

Dobar prstohvat soli (0,01 kn)

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

¼ šalice vode (–)

Za umak:

1 žlica maslaca (1,00 kn)

¼ šalice temeljca ili vode (0,50 kn)

1 žličica kukuruznog škroba (0,15 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

PRIPREMA:

Dan prije priredite meso tako da ga sa svih strana dobro natrljate sa mašću, mješavinom začinskog bilja i soli. Ja sam upotrijebila gotovi mix za steak, ali vi se slobodno razmašite i iskoristite ono što vam se najviše sviđa. Meso ostavite preko noći nepokriveno u hladnjaku.

Pola sata prije nego krenete sa kuhanjem izvadite meso iz hladnjaka kako bi došlo na sobnu temperaturu. Pećnicu zagrijte na 200°C. U tavi, na jakoj vatri, kratko popecite meso sa svih strana, samo da se pore zatvore i da osigurate maksimalnu sočnost. Meso skupa sa svim komadićima koje postružete iz tave preselite u protvan. Narežite krumpire na komade, pomiješajte sa mašću, soli i paprom, te rasporedite oko mesa. Ulijte ¼ šalice vode u protvan i stavite u zagrijanu pećnicu na 1 sat i 30 minuta. Neće škoditi ako jednom ili dva puta promiješate krumpire tokom pečenja, a po potrebi u tavu dodajte još mrvicu vode ako vam se situacija čini presuhom.

Kada je meso gotovo maknite ga iz protvana i ostavite da miruje oko 15 minuta prije nego krenete sa rezanjem. Krumpire još jednom promiješajte, pa vratite u pećnicu još tih zadnjih 15 minuta dok meso odmara, a kako bi se malo zahrskali.

Kada je meso odstajalo, pažljivo ga skinite s kosti i narežite na tanke ploške. Preselite meso na pladanj za posluživanje skupa sa krumpirima. Da pripremite umak, u mali lončić procijedite sve što vam je ostalu u protvanu. Dodajte u to maslac i kukuruzni škrob rastopljen u vodi (ili temeljcu). Pustite da zavrije i kuhajte minutu-dvije, samo da se zgusne. Kušajte i po potrebi dodajte soli i papra. Poslužite odmah.

Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima

Potato Phyllo Pie (including a vegan option) / Pita krumpiruša (uključujući i vegansku opciju)

Ever since my last success with homemade phyllo, I felt a strong urge to bake a potato filled pie. Because, who doesn’t like filling carbs with more carbs, right?

This dish can be easily made vegan if you replace the butter with coconut oil or margarine. Actually, any kind of mild-flavored oil would work, but you would need to add it gradually to dough while stretching it out.

IMGP7145

IMGP7132

IMGP7133

INGREDIENTS:

(Yields 6 servings / 0.15 EUR per serving / 0.87 EUR for all)

For the dough:

2 cups all-purpose flour, divided (0.13 EUR)

1 tsp salt (0.01 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¾ cup lukewarm water (–)

2 tbsp butter (0.27 EUR)

For the filling:

1 small onion (0.07 EUR)

3 medium sized potatoes (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Additional:

Oil for greasing the baking pan (0.01 EUR)

IMGP7130

IMGP7134

IMGP7135

METHOD:

Make the dough by mixing together one cup of flour, salt, oil and water. When everything is uniform, gradually start adding the remaining flour and knead the dough until it becomes smooth and no longer sticks to your hands. Tightly wrap it in cling foil and leave to rest at room temperature for 20 minutes.

After 20 minutes knead the dough once more and divide into 6 even balls. Place a small piece of butter (or a vegan substitute) on each dough ball and gently massage it around the dough. You don’t want the butter penetrating the dough at this point, but you want the dough balls pretty evenly coated on all sides. Leave the dough to rest uncovered, again at room temperature, but this time for 30 minutes.

While the dough is resting prepare the filling by finely dicing the onion and shredding the potatoes on a box grater. Add in the remaining filling ingredients, stir well and set aside. There’s no need to precook the filling, as it’s going to get cooked through while the pie bakes.

Once the dough has rested for the second time, preheat the oven to 200°C and grease a round baking pan with a little bit of oil. Thin the dough balls out a bit with a rolling pin. Then use your hands, thread them underneath the dough and gently pull it out towards the outer edges. The dough should spread out into thin sheets easily and will be elastic enough not to break. Place three dough sheets on top of each other on the bottom of the greased pan, but leave the edges to hang out. Spread out the filling and then top with remaining three sheets.

Use kitchen shears or a sharp knife to trim the thick edges off the dough, leaving just a centimeter or two of the overlap hanging off the pan. Pinch the remaining overlapping layers together and roll them into a neat fold.

Bake the pie for about 45 minutes, until crispy and deep golden brown. If the top starts browning too quickly, cover the pan with aluminum foil and bake covered. Uncover the pie for the last 5-10 minutes of baking to crisp it up and finish off.

IMGP7138

IMGP7141

IMGP7139


Od kako sam zadnji puta uspješno napravila domaće kore za burek, imala sam veliku želju napraviti i pitu krumpirušu. Jer naravno, tko ne voli ugljikohidrate podebljati sa još malo ugljikohidrata, zar ne?

Ovo jelo veoma lako može biti vegansko ako maslac zamijenite sa kokosovim uljem ili margarinom. Također, možete upotrijebiti i bilo koje ulje neutralnog okusa, jedino ćete ga morati postepeno dodavati u tijesto kako ga budete razvlačili.

SASTOJCI:

(Za 6 porcija / 1,06 kn po porciji / 6,37 kn za sve)

Za tijesto:

2 šalice glatkog brašna, podijeljene (1,00 kn)

1 žličica soli (0,01 kn)

2 žlice suncokretovog ulja (0,20 kn)

¾ šalice mlake vode (–)

2 žlice maslaca (2,00 kn)

Za nadjev:

1 mali luk (0,50 kn)

3 srednje velika krumpira (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica slatke paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dodatno:

Ulje za namastiti protvan za pečenje (0,05 kn)

PRIPREMA:

Napravite tijesto tako da prvo pomiješate šalicu brašna sa solju, uljem i vodom. Kada dobijete jednoličnu masu, postepeno dodajte ostatak brašna, a tijesto mijesite dok ne bude glatko i prestane vam se lijepiti za ruke. Tijesto dobro umotajte u prijanjajuću foliju i ostavite da tako miruje na sobnoj temperaturi 20 minuta.

Nakon 20 minuta još jednom promijesite tijesto te ga podijelite u 6 jednakih loptica. Na svaku lopticu stavite mali komadić maslaca, pa ga rukama nježno umasirajte po tijestu. U ovom trenutku nije potrebno da maslac uđe u tijesto, već samo da je loptica sa svih strana dobro namašćena. Tijesto ostavite da miruje na sobnoj temperaturi nepokriveno, ovoga puta 30 minuta.

Dok tijesto odmara pripremite nadjev tako da fino nasjeckate luk, a krumpire naribate. U to dodajte preostale sastojke za nadjev te sve dobro izmiješajte i stavite na stranu. Nema potrebe da nadjev kuhate jer će se sve skuhati u bureku kako se on peče.

Kada je tijesto odmorilo i drugi puta, zagrijte pećnicu na 200°C, a okrugli protvan namastite sa malo ulja. Loptice tijesta malo razvaljajte valjkom, a onda rukama razvucite u tanke krugove, i to tako da ruke podvučete pod tijesto i nježno ga povlačite prema van. Tijesto bi se trebalo dati lako razvući i biti će dovoljno elastično da ne puca. Tri plahte tijesta složite jednu na drugu, u pripremljeni protvan, s time da ostavite krajeve tijesta da vise preko ruba. Po tome ravnomjerno rasporedite nadjev te ga poklopite sa preostale tri plahte tijesta.

Kuhinjskim škarama ili oštrim nožem odrežite debele krajeve tijesta, s time da vam jedno centimetar-dva i dalje ostane viriti preko ruba kalupa. Taj višak stisnite skupa, pa sve uredno zamotajte.

Krumpirušu pecite oko 45 minuta, dok ne bude hrskava i zlatno-smeđa. Ako površina prenaglo potamni, pokrijte protvan aluminijskom folijom i pecite pokriveno. U tom slučaju krumpirušu otkrijte tek zadnjih 5-10 minuta pečenja kako bi se za kraj zahrskala.

Potato Phyllo Pie (including a vegan option) / Pita krumpiruša (uključujući i vegansku opciju)

Guacamole and Cheese Omelette Toast / Toast sa guacamoleom i omletom sa sirom

I lucked out and scored some avocados on sale, so I’ve decided to make a quick guacamole. Throw in an egg, and you have a healthy, simple and delicious lunch.

imgp5940

INGREDIENTS:

(Yields 1 serving / 1.66 EUR)

For guacamole:

½ avocado (0.33 EUR)

½ small onion, diced (0.03 EUR)

2 garlic cloves, minced (0.03 EUR)

5 cherry tomatoes, diced (0.40 EUR)

Juice from ½ of a lemon (0.13 EUR)

1 tbsp finely chopped fresh parsley (0.03 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

For cheese omelette:

1 egg (0.20 EUR)

1 tsp cold water (–)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ tbsp butter (0.07 EUR)

¼ cup grated cheese (0.27 EUR)

Additional

2 pieces of toasted bread of choice (0.13 EUR)

imgp5935

METHOD:

Make the guac by crushing peeled avocado with a fork. Stir in diced onion, minced garlic, diced cherry tomatoes, lemon juice, chopped parsley, salt and pepper. Taste and adjust seasoning, then set aside.

imgp5936

In a bowl whisk an egg with a teaspoon of cold water and pinch of salt and pepper. Add butter to a pan set on medium heat. Once the butter melts, swish around the pan, so it gets coated evenly. Pour in the whisked egg so it’s distributed in a thin and even layer, then sprinkle with shredded cheese. Cook for about two minutes, until the bottom of the egg starts getting golden-brown and the top with the cheese is just set. Fold the omelette in half, press it down with a spatula and remove from heat.

To assemble the sandwiches, cut the omelette in half and place each half over a slice of toasted bread. Dollop with guacamole and serve immediately.

imgp5939


Posrećilo mi se pa sam uspjela naletiti na avokado na akciji i odlučila sam se za brzinski guacamole. Ubacite još i jaje, pa imate zdravi, jednostavan i fini ručak.

SASTOJCI:

(Za 1 porciju / 12,37 kn)

Za guacamole:

½ avokada (2,50 kn)

½ malog luka, sitno nasjeckanog (0,25 kn)

2 češnja češnjaka, sitno nasjeckana (0,25 kn)

5 cherry rajčica, narezanih na kockice (3,00 kn)

Sok od ½ limuna (1,00 kn)

1 žlica nasjeckanog svježeg peršina (0,25 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Za omlet sa sirom:

1 jaje (1,50 kn)

1 žličica hladne vode (–)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ žlice maslaca (0,50 kn)

¼ šalice ribanog sira (2,00 kn)

Dodatno:

2 šnite tostiranog kruha po izboru (1,00 kn)

PRIPREMA:

Prvo napravite guacamole tako da vilicom izgnječite oguljeni avokado. Umiješajte unutra nasjeckani luk, češnjak, cherry rajčice, sok od limuna, peršin, sol i papar. Kušajte i prilagodite začine, pa stavite na stranu.

U zdjelici razmutite jaje sa žličicom hladne vode, soli i paprom. Stavite maslac da se rastopi na tavi na srednjoj vatri, pa malo promrdajte tavu da se ravnomjerno namasti. Ulijte razmućeno jaje tako da tava bude pokrivena u tankom sloju i po vrhu posipajte sir. Pecite oko dvije minute, dok donja strana omleta ne postane zlatno-smeđa a gornja strana se ne počne zgušnjavati. Preklopite omlet na pola, pritisnite ga špatulom i maknite s vatre.

Složite sendviče tako da omlet prepolovite, stavite na svaku šnitu kruha po jedanu polovicu i pokrijte jaje sa guacamoleom. Poslužite odmah.

Guacamole and Cheese Omelette Toast / Toast sa guacamoleom i omletom sa sirom