Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

I’ve always been intimidated by homemade pie crusts as I really don’t understand the whole butter ordeal. I mean, yeah, I see the science behind it, but copious amounts of butter required and fussiness of a dough making process seem a bit excessive. So I simply concluded that pies aren’t worth it.

But then I started thinking, what if I used heavy cream instead of butter? The cream is also quite rich with fats, but of course still lighter than butter. Plus, it’s a wet ingredient, which makes the dough making process far easier. And then I tried it. And a glorious, flakey, delicious pie happened.

Admittedly, this pie does take some work. But you can divide it all up between two or even three days, to make the whole process less daunting. And trust me when I say this, this pie is magnificent and absolutely worth the labor.

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INGREDIENTS:

(Yields 1 pie / 6.15 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

½ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tsp sweet Hungarian paprika (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the sauce:

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

1 tbsp butter (0.13 EUR)

250 grams oyster mushrooms (1.33 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

½ cup white wine (0.47 EUR)

1 cup crème fraiche (0.67 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

Make the pie dough by whisking together flour and salt. Add in heavy cream, then stir to combine. Knead the dough lightly, until you are able to shape it into a disc. If needed, add a tiny bit of water, a tablespoon at the time. Be sure not to overwork your dough, as you don’t want the gluten to go crazy, since that will make the dough chewy and not flakey. A patchy dough is perfect. Once the dough comes together, divide it into two. Shape each half into a disc, wrap individually in cling foil and refrigerate for at least half an hour, but up to three days in advance.

Prepare your chicken by cutting it into small chunks. Toss together with salt, black pepper and paprika. Refrigerate for at least half an hour, but also up to two days in advance. The more the chicken sits in this marinade, the more flavor it will soak up.

Place a non-stick skillet on medium high heat and cook the chicken with a bit of oil until slightly crispy. I find that it’s better to do it in two batches, as this ensures more crispiness and even cooking. While your chicken is cooking, finely dice the onion and chop up oyster mushrooms into small pieces.

Remove all the chicken from the pan and set aside. To the same pan, add a tablespoon of oil and sauté the onion until softened and translucent. Add in the butter, mushrooms, salt and pepper. Stir and cook until the mushrooms reduce in size, for about 5 minutes, before adding in white wine. Simmer for another 2-3 minutes, until alcohol evaporates from the wine. Return the chicken to the pan, remove from heat and stir in crème fraiche and parsley.

Preheat the oven to 180°C. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Add in the prepared chicken and mushroom filling, even out with a spatula, then cover with another sheet of dough. Be sure to cut a few holes in the top crust as well, so that steam can escape while the pie is cooking. Cut the excess dough, then tightly wrap the top and bottom pie edges together. You can give your pie a light brushing for better crisp and color – you can use egg, oil, butter or crème fraiche for this (I used a bit of crème fraiche).

Bake the pie between 1 hour and 1 hour and 10 minutes, until crispy and golden brown on top. If your top crust is browning a bit too quickly, just lower the pie to the bottom third of the oven. Allow the pie to rest for about 10 to 15 minutes before slicing and serving. This pie also reheats great, so you can enjoy it for several days.

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Domaće tijesto za pitu mi se uvijek činilo kao nešto strašno i komplicirano jer mi cijela ta procedura oko maslaca nikada nije bila baš najjasnija. Da, shvaćam znanost iza svega, ali enormne količine maslaca i cijela prtljancija oko miješanja tijesta su mi bili previše. Tako da sam jednostavno zaključila da pite nisu za mene.

Ali onda mi je palo na pamet da bi maslac mogla zamijeniti slatkim vrhnjem. I slatko vrhnje je samo po sebi dosta masno, ali je ipak laganije od maslaca. Osim toga, radi se o mokrom sastojku, pa će odmah i tijesto biti jednostavnije za napraviti. Kada sam to isprobala oduševila sam se, a pita mi je ispala savršena, hrskava i ukusna.

Priznajem, oko ove pite ima dosta posla, ali se sve može podijeliti kroz dva ili čak tri dana, pa je onda sve to manje zastrašujuće. A vjerujte mi kada vam kažem da je ova pita tako fina da se sav trud apsolutno isplati.

SASTOJCI:

(Za 1 pitu / 45,98 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za meso:

1 pileća prsa bez kostiju i kože (15,00 kn)

½ žličice soli (0,01 kn)

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

2 žličice slatke paprike (0,50 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

1 žlica maslaca (1,00 kn)

250 g bukovača (10,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

½ šalice bijelog vina (3,50 kn)

1 šalica milerama (5,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno i sol. Dodajte slatko vrhnje, pa miješajte da se sjedini. Kratko promijesite tijesto, tek toliko koliko treba da ga formirate u disk. Po potrebi dodajte mrvicu vode, žlicu po žlicu. Pazite da ne mijestite tijesto previše jer ne želite previše razraditi gluten da tijesto ne bude žilavo umjesto hrskavo. Ako vam je tijesto prošarano flekama, to je savršeno. Tijesto podijelite na dva dijela, svaki spljoštite u disk, te ga čvrsto umotajte u prijanjajuću foliju. Stavite u hladnjak na barem pola sata, ali i do 3 dana unaprijed.

Piletinu narežite na male komadiće i pomiješajte sa solju, paprom i paprikom. Stavite u hladnjak na barem dva sata, ali i do dva dana. Što meso duže bude stajalo u marinadi, to će biti ukusnije.

Neprijanjajuću tavu stavite na srednju vatru i popecite piletinu na malo ulja dok ne bude hrskava. Meni je bolje meso ispeći u dvije ture, kako bi se sve lijepo zahsrskalo. Dok se piletina peče nasjeckajte luk na kockice i gljive narežite na komadiće.

Svu piletinu maknite iz tave i stavite na stranu. U istu tavu dodajte žlicu ulja pa prodinstajte luk dok ne bude staklast i ne omekša. Dodajte maslac, gljive, sol i papar. Promiješajte i kuhajte dok se volumen gljiva ne smanji, oko 5 minuta, pa onda ulijte vino. Krčkajte jedno 2-3 minute da alkohol ispari. Vratite u tavu piletinu, maknite tavu s vatre, te u sve umiješajte mileram.

Zagrijte pećnicu na 180°C. Tijesto za pitu razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup za pitu te ga izbockajte vilicom. Dodajte pripremljeni nadjev od piletine i gljiva, poravnajte špatulom, pa poklopite drugom plahtom tijesta. Obavezno napravite par rupa na gornjoj plahti, kako bi para od kuhanja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte. Pitu još možete premazati kako bi bila ljepše boje kada se ispeče, a za to možete upotrijebiti jaje, ulje, maslac ili mileram (ja sam upotrijebila malo milerama).

Pitu pecite između 1 sat i 1 sat i 10 minuta, dok ne bude hrskava i zlatno smeđa. Ako vam pita sa gornje strane prenaglo tamni dok se peče, spustite ju na donju trećinu pećnice. Pustite pitu da 10 do 15 minuta odmori prije nego ju narežete i poslužite. Ova pita se također i super podrgijava, tako da u njoj možete uživati i nekoliko dana.

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Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

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)

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)

I don’t know about you, but I am ready to get some veggies into my system. The holidays were generally a carb laden rollercoaster, so I think that enough is enough. Therefore, this soup happened. It has an abundance of greens, is light and yet sufficiently filling, but also tastes amazing.

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INGREDIENTS:

(Yields 6 generous servings / 1.41 EUR per serving / 8.44 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large leek (0.53 EUR)

4 carrots (0.40 EUR)

8 large Portobello mushrooms (1.07 EUR)

3 garlic cloves (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

½ of medium sized cauliflower head (0.66 EUR)

2 cups frozen peas (0.40 EUR)

Block of smoked tofu (1.00 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

6 cups vegetable broth (0.40 EUR)

2 tbsp miso paste (0.53 EUR)

250 grams rice vermicelli (2.76 EUR)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash, peel and chop up all of the veggies, mushrooms and tofu. Place a large pot with oil on high heat and sauté the white part of leek for a few minutes until slightly translucent. Add in carrots, mushrooms and garlic, then cook those down for about five minutes. Now throw in the remaining green part of leek, kale, cauliflower, peas, tofu, salt, black pepper and red pepper flakes. Cover everything with veggie broth and bring to a boil. Reduce heat and simmer with a lid cracked open for about 15 minutes, until veggies are softened and cooked through. Remove from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose its health benefits from good bacteria.

While your soup is cooking, cook the rice vermicelli in a separate pot according to cooking instructions to al dente. Once everything is ready, place some rice noodles in a bowl and cover with miso soup. Sprinkle with fresh parsley and serve warm.

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Ne znam za vas, ali ja sam spremna da u sebe ubacim brdo zelenjave. Blagdani su uglavnom bili maraton u prežderavanju ugljikohidratima, pa mislim da tome treba stati na kraj. I tako se desila ova juha koja je nakrcana povrćem, lagana, no ujedno i prilično zasitna i super fina.

SASTOJCI:

(Za 6 izdašnih porcija / 10,60 kn po porciji / 63,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki poriluk (4,00 kn)

4 mrkve (3,00 kn)

8 većih šampinjona (8,00 kn)

3 češnja češnjaka (0,75 kn)

½ srednje glavica kelja (2,50 kn)

½ srednje glavica cvjetače (5,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 dimljeni tofu (7,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žličica sušenog chilija u pahuljicama (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 žlice miso paste (4,00 kn)

250 g tankih rižinih rezanaca (20,00 kn)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Veliki lonac sa uljem stavite na jaku vatru, pa par minuta dinstajte bijeli dio poriluka, sve dok ne postane staklast. Ubacite mrkve, gljive i češnjak, pa kuhajte jedno pet minuta. Sada dodajte preostali zeleni dio poriluka, kelj, cvjetaču, grašak, tofu, sol, papar i čili. Sve zalijte temeljcem i pustite da zavrije. Smanjite vatru, pa krčkajte sa odškrinutim poklopcem 15-tak minuta, dok povrće ne omekša i ne bude kuhano. Maknite s vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija.

Dok vam se juha kuha, skuhajte rižine rezance al dente u posebnom loncu prema uputama na pakiranju. Kada je sve spremno, rižine rezance stavite u zdjelicu pa obilno zalijte miso juhom. Posipajte svježim peršinom i poslužite toplo.

Post-Holiday Detox Miso Soup (vegan) / Miso juha za post-blagdanski detox (veganska)

Broccoli and Lentil Stew (Vegan) / Varivo od brokule i leće (vegansko)

Hello, friends! We are at the end of 2018 and it’s somewhat hard to believe that a whole year is already over. I hope that 2018 was kind to you, but that 2019 is even better. If you are in a rush to wrap up things before you start with festivities, the recipe below is exactly what you need in order to quickly put some delicious and nutritious food on the table.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.90 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

1 head of broccoli (1.00 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried coriander (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 box tomato puree (0.47 EUR)

1 can diced tomatoes (0.67 EUR)

2 cups dried red lentils (1.33 EUR)

4 cups vegetable broth (0.27 EUR)

Small bunch of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Also, don’t throw away your broccoli stems! Those are totally edible and packed with nutrients. Just peel and discard the outer layer of the stem and finely chop up the rest. Rinse lentils in a colander under running water.

Add oil to a big pot on high heat and saute the onions for a few minutes, until slightly translucent. Dump in minced garlic and chopped broccoli stem and cook for about five minutes, to soften a bit. Reserve the broccoli florets for later. Add in Hungarian and smoked paprika, coriander, garlic powder, salt, black pepper and bay leaf. Stir for about a minute, just until the flavors from spices bloom. Now add in Gochujang, tomato puree, diced tomatoes, lentils and veggie broth, give a good stir and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 30 minutes, while stirring occasionally. After 30 minutes, add in broccoli florets and parsley. Stir and cook for another 5-10 minutes, until the broccoli is cooked to your liking.

Serve warm or save for later, as this dish reheats wonderfully.

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Dragi moji, došli smo do kraja 2018! Iskreno, teško mi je povjerovati da je prošla već cijela godina. Nadam se da vam je 2018. bila dobra, ali svakako vam želim da vam 2019. bude još bolja. Ako ste u žurbi da sve pozavršavate prije nego započnete sa slavljem, ovaj je recept baš ono što vam treba da brzo na stol stavite nešto ukusno i zdravo.

SASTOJCI:

(Za 6 porcija / 6,05 kn po porciji / 36,31 kn za sve)

2 žlice suncokretovog ulja (0.20 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 brokula (7,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica korijandera (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

1 lovorov list (0,10 kn)

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

1 tetrapak pasirane rajčice (3,50 kn)

1 konzerva sjeckane rajčice (5,00 kn)

2 šalice crvene leće (10,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Nemojte ni slučajno baciti stabljiku od brokule jer je ne samo jestiva, već i nutritivno jako bogata. Jednostavno ogulite vanjski sloj stabljike i to bacite, a ostatak fino nasjeckajte. Leću isperite u cjediljci pod tekućom vodom.

Ulje stavite u veći lonac na jaku vatru, pa par minuta dinstajte luk dok ne postane staklast. Dodajte češnjak i sjeckanu stabljiku brokule, te kuhajte jedno pet minuta da sve malo omekša. Cvjetiće brokule stavite na stranu za kasnije. Ubacite slatku i dimljenu papriku, korijander, češnjak u prahu, sol, papar i lovorov list. Sve promiješajte i ostavite samo minutu dok začini ne zamiriše. Sada dodajte Gochujang, pasiranu i sjeckanu rajčicu, leću i povrtni temeljac, dobro promiješajte i pustite da zavrije. Smanjite vatru pa uz povremeno miješanje krčkajte sa odškrinutim poklopcem oko 30 minuta. Nakon 30 minuta dodajte cvjetiće brokule i svježi peršin, promiješajte te kuhajte još 5-10 minuta, dok brokula ne bude kuhana po vašem ukusu

Poslužite odmah ili spremite za kasnije, jer se ovo jelo super podgrijava.

Broccoli and Lentil Stew (Vegan) / Varivo od brokule i leće (vegansko)

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)

Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

This salad is really killing it, but is super easy and quick to make. The balsamic reduction takes things to a whole new level and I suggest you cook up a bigger batch and store any extras in the fridge for future recipes.

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INGREDIENTS:

(Yields 2 servings / 1.08 EUR per serving / 2.16 EUR for all)

¼ cup of balsamic vinegar (0.33 EUR)

1 can beans (0.67 EUR)

½ cup pitted green olives (0.40 EUR)

3 tbsp capers (0.40 EUR)

1 small purple onion (0.10 EUR)

2 tbsp chopped fresh parsley (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down.

While the balsamic vinegar is simmering, rinse beans, olives and capers under running water and leave to drain. Chop the olives into rounds. Peel and finely dice the red onion. Toss all of the ingredients together once the balsamic reduction cools down. Taste and adjust seasoning. Serve chilled.

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Ova salata je mrak, a ujedno i jako jednostavna i brza za pripremiti. Reducirani aceto daje još onaj ekstra štih, a moja je preporuka da si svakako pripremite malo ekstra aceta da imate za buduće recepte, te ga u međuvremenu čuvate u frižideru.

SASTOJCI:

(Za 2 porcije / 8,09 kn po porciji / 16,17 kn za sve)

¼ šalice aceta balsamica (2,50 kn)

1 konzerva graha (5,00 kn)

½ šalice odkoštenih zelenih maslina (3,00 kn)

3 žlice kapara (3,00 kn)

1 mali ljubičasti luk (0,75 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

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

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio.

Dok se aceto krčka, isperite grah, masline i kapare pod mlazom vode i stavite da se sve dobro ocijedi. Masline narežite na kolutiće. Luk ogulite i sitno nasjeckajte. Pomiješajte sve sastojke kada se reducirani aceto ohladi. Kušajte i prilagodite začine, te poslužite ohlađeno.

Bean, Olive and Caper Salad with Balsamic Reduction (vegan) / Salata od graha, maslina i kapara sa reduciranim acetom balsamicom (veganska)

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)

Honestly, I feel like you could coat a bag of styrofoam in the spicy peanut sauce I’ve combined for this recipe, and it would taste freaking amazing. So even if you are not a great fan of broccoli and vegetables in general, this might be just the right way to make things more palatable. If you already like your greens, just make this dish because it’s sooo good!

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

For the stir-fry:

2 tbsp sunflower seed oil (0.03 EUR)

3 red bell peppers (0.80 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 chili pepper (0.20 EUR)

½ cup salted peanuts (0.40 EUR)

1 head of broccoli (0.80 EUR)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

¼ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a wok or a deep pan on high heat and allow to thoroughly warm up. Add in the oil and peppers, then cook for a few minutes until softened and slightly charred. Throw in sliced onion, garlic, chili and peanuts and briefly cook those up before adding in broccoli.

While the broccoli is cooking, place all sauce ingredients into a small bowl and whisk to dissolve peanut butter. Once the broccoli is done to your liking (I prefer it a bit on the crispy side), pour the sauce over everything and stir to warm up and coat all of the ingredients. And you are done! Serve immediately over a bed of rice.

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Iskreno, mislim da bi se sa ovim pikantnim umakom od kikirikija mogla zaliti i vreća stiropora i sve bi i dalje ispalo prefino. Tako da čak i ako niste neki fan brokule i povrća, ovo je super način da vam stvari budu primamljivije. A ako već volite zelenjavu, jednostavno skuhajte ovo jelo jer je savršeno!

SASTOJCI:

(Za 4 porcije / 5,55 kn po porciji / 22,20 kn za sve)

Za wok:

2 žlice suncokretovog ulja (0,20 kn)

3 crvene paprike (6,00 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 čili papričica (1,50 kn)

½ šalice slanog kikirikija (3,00 kn)

1 glavica brokule (6,00 kn)

Za umak:

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

2 žlice kikiriki maslaca (2,00 kn)

¼ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte ulje i papriku, pa kuhajte par minuta da paprika omekša i lagano se karamelizira. Ubacite nasjeckani luk, češnjak, čili i kikiriki, te kratko kuhajte prije nego ubacite brokulu.

Dok se brokula kuha, sve sastojke za umak stavite u zdjelicu i miješajte dok se kikiriki maslac skroz ne rastopi. Kada je brokula kuhana po vašem ukusu (ja ju volim da ostane još malo hrskava), sve zalijte umakom i dobro promiješajte da se umak ugrije i obloži sve sastojke. I gotovi ste! Poslužite odmah preko kuhane riže.

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)