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.

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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)

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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.

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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.

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Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima

Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

Cauliflower is definitely one of those most underrated foods. On its own, it doesn’t really offer much taste-wise. But its mild taste means that you can use it like a blank canvas and go wild with spices and all sorts of flavors.

This dish is super easy to make and is pretty addictive. However, I’d strongly suggest using fresh cauliflower instead of frozen, like I did in this recipe. But since we had a bag of frozen cauliflower floating around, it was what I opted for. While it did get a bit soggy and out of shape, it still tasted delicious, especially fresh from the oven.

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INGREDIENTS:

(Yields 2 generous servings / EUR per serving / 1.95 EUR for all)

1 bag of frozen cauliflower florets (1.07 EUR)

For the roasting batter:

1 cup all-purpose flour (0.07 EUR)

Good pinch of salt (0.01 EUR)

¼ tsp baking powder (0.01 EUR)

¼ cup plant-based milk (0.10 EUR)

¼ cup sparkling water (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

For the peanut sauce:

2 tbsp soy sauce (0.27 EUR)

2 tbsp warm water (–)

1 tbsp peanut butter (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

½ tsp toasted sesame oil (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp red pepper flakes (0.03 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking tray with parchment paper and set aside. Make a roasting batter by whisking together all of the ingredients until smooth and no lumps remain. If the batter seems too thick, thin it out with a splash of water. Dunk the frozen cauliflower florets in batter and spread out on a prepared baking tray. Bake for about 20-25 minutes, until crispy and golden. Allow the cauliflower to cool slightly so you can handle it without burning yourself, but keep the oven running because you’ll need it for phase two.

Meanwhile, while the cauliflower is roasting, prepare the peanut sauce. Whisk all of the ingredients on low heat until peanut butter and corn starch are completely dissolved and then bring to a gentle simmer. Cook for a few minutes, while stirring constantly so the sauce thickens a bit. Toss the slightly cooled cauliflower in sauce to coat evenly, then spread out on the same parchment lined baking pan and return to the oven. Bake for additional 10-15 minutes until the sauce coating is crisped up. Serve immediately.

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Karfijol iliti cvjetača je definitivno jedna od najpodcjenjenijih namirnica. Sam za sebe baš i nema puno za ponuditi po pitanju okusa. No s druge strane, baš taj blagi šmek znači da ga možete koristiti kao podlogu i razmahati se sa začinima i svakakvim aromama.

Ovo jelo je vrlo jednostavno za pripremiti i poprilično zarazno. Međutim, moja je preporuka da upotrijebite svježi karfijol, a ne smrznuti kao što sam ja učinila. Pošto smo doma već neko vrijeme imali vrećicu smrznutog karfijola, odlučila sam ga iskoristiti u ovom receptu. I iako se dosta razmekšao i povenuo, svejedno je bio jako ukusan, a posebno tek netom pečen.

SASTOJCI:

(Za 2 izdašne porcije / 7,19 kn po porciji / 14,38 kn za sve)

1 vrećica smrznutih cvjetića karfijola (8,00 kn)

Za smjesu za pohanje:

1 šalica glatkog brašna (0,50 kn)

Dobar prstohvat soli (0,01 kn)

¼ žličice praška za pecivo (0,03 kn)

¼ šalice veganskog mlijeka (0,75 kn)

¼ šalice gazirane mineralne vode (0,25 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za umak od kikirikija:

2 žlice soja sosa (2,00 kn)

2 žlice tople vode (–)

1 žlica kikiriki maslaca (1,00 kn)

1 žlica šećera (0,05 kn)

½ žličice kukuruznog škroba (0,03 kn)

½ žličice tostiranog sezamovog ulja (0,50 kn)

½ žličice soli (0,01 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje te ga stavite na stranu. Pripremite smjesu za pohanje tako da dobro izmiješate sve sastojke, dok smjesa ne bude glatka i bez grudica. Ako vam je smjesa pregusta, razrijedite ju sa još malo vode. Smrznuti karfijol umačite u smjesu te ga onda rasporedite po pripremljenom protvanu. Pecite oko 20-25 minuta, dok karfijol ne bude hrskav i zlatan. Ostavite karfijol da se malo ohladi tako da možete njime rukovati bez da se opečete, ali za to vrijeme nemojte gasiti pećnicu jer će vam trebati za sljedeću fazu.

U međuvremenu dok se karfijol peče spremite umak od kikirikija. Miješajte na laganoj vatri sve sastojke dok se kikiriki maslac i kukuruzni škrob skroz ne otope, te pustite da umak lagano zavrije. Kuhajte nekoliko minuta uz neprestano miješanje da se umak malo zgusne. Ohlađeni karfijol pomiješajte sa umakom dok ne bude dobro obložen sa svih strana, pa ga opet raširite po istom protvanu obloženom papirom za pečenje. Pecite još dodatnih 10-15 minuta, dok se premaz od umaka ne zahrska. Poslužite odmah.

Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

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)

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

There is a ton of stir-fry recipes on this blog already, but this one is my current favorite. It comes together super quickly, especially if you already have shredded cabbage and carrots prepared, which I usually do have rolling around the fridge. But even with those additional steps of shredding the veggies, this recipe will take up very little of your time.

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INGREDIENTS:

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

3 ramen noodle squares (0.60 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 cups shredded cabbage (0.13 EUR)

1 cup shredded carrots (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tsp red pepper flakes (0.07 EUR)

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METHOD:

Cook the noodles according to the package instructions to al dente, wash well under cold running water, drain and set aside. Peel and thinly slice the onion. Wipe the mushrooms with a damp kitchen towel and cut them into thin strips.

Place a deep skillet or a wok on medium heat and allow to thoroughly warm up. Add sunflower seed oil and onion slices to the hot pan and cook for a minute or two until translucent. Add in the mushrooms and after a few minutes dump in the cabbage with the carrots. If necessary add a splash of water to the pan, then cover with a lid and leave alone for 2-3 minutes, so the veggies wilt down. Uncover and throw in cooked and drained noodles, soy sauce, ketchup, sesame oil, sugar and red pepper flakes. Give everything a good stir to combine and cook for just a few minutes, so the noodles reheat and finish up cooking. Serve immediately.

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Iako na tu na blogu već postoji hrpa recepata za jela iz woka, ovo mi je trenutno najdraže. Ovakav se obrok može jako brzo pripremiti, posebno ako već imate pri ruci naribane kupus i mrkvu, a što je u našem frižideru učestala pojava. Ali čak i ako morate poduzeti i dodatne korake ribanja povrća, priprema ovog jela oduzeti će vam veoma malo vremena.

SASTOJCI:

(Za 4 porcije / 5,58 kn po porciji / 22,30 kn za sve)

3 kocke ramen tjestenine (4,50 kn)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 šalice ribanog kupusa (1,00 kn)

1 šalica ribane mrkve (3,00 kn)

3 žlice soja sosa (3,00 kn)

2 žlice kečapa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica smeđeg šećera (0,25 kn)

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

PRIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Dobro ju operite pod mlazom hladne vode, ocijedite i stavite na stranu. Ogulite i tanko narežite luk. Bukovače prebrišite vlažnim kuhinjskim ručnikom i narežite na tanke trakice.

Duboku tavu ili wok stavite na srednje jaku vatru i pustite da se dobro ugriju. Na tako zagrijanu tavu dodajte suncokretovo ulje i luk, te ga kuhajte koju minutu da postane blago staklast. Bacite na luk gljive, a nakon par minuta i naribano zelje i mrkvu. Po potrebi dodajte mrvicu vode, a tavu poklopite i pustite jedno 2-3 minute dok povrće ne povene. Otklopite i dodajte kuhanu i ocijeđenu tjesteninu, soja sos, kečap, sezamovo ulje, šećer i čili. Sve dobro promiješajte da se sjedini i kuhajte samo par minuta, da se tjestenina ponovno zagrije i skuha do kraja. Poslužite odmah.

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

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.

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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)

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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.

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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)

Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

This isn’t really a recipe per se – it’s more an idea on how to use up random stuff you have around your fridge. It just happens that I had some of this leftover lentil and corn stew and decided to make a new dish out of it by stuffing it in tortillas with a bunch of cheese. This type of dish would work great with any other sort of thick stew, some fresh veggies, leftover roasted meats or veggies and basically anything else you can throw in a tortilla.

It’s pretty hard to calculate the exact price on these, since I used leftover stew, but I’m pretty sure they came out really cheap.

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INGREDIENTS:

(Yields 8 quesadillas)

8 tortillas

4 cups of leftover lentil and corn stew

4 cups of shredded cheese

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METHOD:

Reheat the leftover stew and keep warm while you prepare the tortillas. Place a skillet on medium heat to warm up and toast the tortillas on one side. Keep the skillet warm as you’re gonna use it again in a bit. Spread half a cup of warm stew on one half of a toasted side of tortilla. Sprinkle with shredded cheese and fold the tortilla over in half. Return the tortilla to the warm skilled and toast a bit on both sides, while carefully flipping so the filling doesn’t fall out. Serve immediately. We prefer our food on the burnt side, so always toast things into charcoal.

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Ovo čak i nije pravi recept, više je nekakva ideja na koji način možete iskoristiti razne ostatke koje imate u frižideru. Ispalo je tako da mi je bilo ostalo ovog variva od leće i kukuruza, pa sam to odlučila iskoristiti za novo jelo, i to tako da sam ga utrpala u tortilje sa hrpom sira. Ovakvo bi se jelo dalo napraviti od bilo kakvog gustog variva, svježeg povrća, ostataka pečenog mesa ili povrća, i u principu bilo čega drugog što možete nagurati u tortilju.

Bilo mi je teško izračunati cijenu ovoga jela jer sam upotrijebila ostatke variva, ali sam poprilično sigurna da je na kraju ispalo poprilično jeftino.

SASTOJCI:

(Za 8 quesadilja)

8 tortilja

4 šalice variva od leće i kukuruza

4 šalice ribanog sira

PRIPREMA:

Podgrijte varivo i držite ga na toplom dok priredite tortilje. Stavite tavu na srednju vatru i pustite da se ugrije, pa na tavi tostirajte tortilje, ali samo na jednoj strani. Držite tavu toplom jer ćete ju ubrzo opet trebati. Na tostiranu stranu svake tortilje stavite po pola šalice variva i sira. Preklopite tortilju na pola te ju vratite na tavu. Tostirajte na obje strane, pažljivo okrećući da vam nadjev ne iscuri van. Poslužite odmah. Mi volimo da je sve dobro zapečeno, pa stvari obično tostiramo dok se ne pretvore u ugljen.

Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice

If there was one typo of food I had to eat every day till the end of my days, I’d most likely go with fried chicken. Admittedly, that probably isn’t the wisest dietary choice, but I love that dish so so much. I assume that most people would pick up some chocolate or cookies when needing comfort or celebration, but not me. Just give me some fried chicken and I’m happy.

So in order to have some emergency chicken on hand, I took a bit of time during the weekend and prepared a big batch. Good deal of it went uncooked into the freezer. The beauty is you don’t need to thaw anything, just brush the frozen chicken chunks lightly with oil and roast into irresistible crispiness in a preheated oven.

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INGREDIENTS:

(Yields 20 pieces / 0.36 EUR per piece / 7.27 EUR for all)

For the meat:

2 large boneless skinless chicken breasts (6.00 EUR)

Good pinch of salt (0.01 EUR)

For the liquid batter:

1 egg (0.20 EUR)

1 cup sparkling water (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

2/3 cup all-purpose flour (0.04 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

For the dry mix:

2 cups breadcrumbs (0.40 EUR)

Good pinch of salt (0.01 EUR)

For the roasting:

¼ cup sunflower seed oil (0.07 EUR)

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METHOD:

First prepare the meat by cutting each chicken breast into ten approximately equal pieces. Season generously with salt and set aside to rest for about 10-15 minutes.

Prepare the liquid batter by whisking together egg, sparkling water and olive oil. Whisk in flour, salt, pepper, garlic powder, smoked paprika and Hungarian paprika until the batter is even and no lumps remain. If needed, add a bit more water or flour. You want the final product to be somewhat like pancake batter. Whisk the breadcrumbs with a pinch of salt in a separate bowl.

Preheat the oven to 200°C and line a baking tray with parchment paper. Dunk chicken pieces in the liquid batter, then coat generously with breadcrumbs. Using your hands press the breadcrumbs into the meat and spread the coated chicken pieces on a prepared baking tray. Repeat until all of the meat is coated. At this point you can also freeze the extra chicken for later. Just put the whole baking tray into the freezer and after two hours transfer the chicken pieces into a freezer bag and wrap tightly.

Lightly brush chicken pieces on both sides with sunflower seed oil and bake for 25 minutes, until crispy and golden. Serve immediately.

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Da sam do kraja života osuđena na samo jedno jelo, vjerojatno bi se odlučila za pileće pohance. Naravno, to baš i nije najmudriji prehrambeni izbor, ali za pohancima sam jednostavno luda. Pretpostavljam da bi većina ljudi posegnula za čokoladom kada žele utjehu ili nešto proslaviti, ali ne ja. Samo mi dajte pileće pohance i ja sam sretna.

Pa kako bih u kriznim situacijama uvijek imala pohanaca pri ruci, za vikend sam izdvojila nešto vremena i bacila se na pripreme. Dobar dio pohanaca sam panirane i sirove ubacila u zamrzivač, a super stvar je da ih prije pečenja ne trebate odmrzavati. Samo ih smrznute lagano premažite uljem i u zagrijanoj pećnici ispecite u hrskave poslastice.

SASTOJCI:

(Za 20 pohanaca / 2,71 kn po pohancu / 54,27 kn za sve)

Za meso:

2 velika odkoštena pileća prsa bez kože (45,00 kn)

Dobar prstohvat soli (0,01 kn)

Za tekuću smjesu:

1 jaje (1,50 kn)

1 šalica gazirane mineralne vode (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2/3 šalice glatkog brašna (0,33 kn)

1 žličica soli (0,01 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Za suhu smjesu:

2 šalice krušnih mrvica (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Za pečenje:

¼ šalice suncokretovog ulja (0,50 kn)

PRIPREMA:

Prvo priredite meso na način da svako pileće prso izrežete na deset otprilike jednakih komada. Dobro nasolite i stavite na stranu.

Spremite tekuću smjesu tako da u posudi skupa razmutite jaje, mineralnu vodu i maslinovo ulje. Dodajte brašno, sol, papar, češnjak, dimljenu papriku i slatku papriku, te miješajte sve dok smjesa ne bude jednolična i bez grudica. Po potrebi dodajte još malo vode ili brašna. Gotova bi smjesa trebala biti kao gusto tijesto za palačinke. U posebnoj zdjeli pomiješajte krušne mrvice sa soli.

Zagrijte pećnicu na 200°C, a protvan obložite papirom za pečenje. Komade piletine umočite u tekuću smjesu i onda dobro obložite krušnim mrvicama. Rukama utisnite mrvice u meso, a tako pripremljene komade mesa raširite po pripremljenom protvanu. Ponavljajte dok svo meso nije panirano. Ovako pripremljenu piletinu možete sada i smrznuti. Jednostavno cijeli protvan na dva sata ubacite u zamrzivač, a poslije meso samo preselite u vrećicu za smrzavanje i dobro zamotajte.

Meso prije pečenja lagano premažite suncokretovim uljem na obje strane te pecite oko 25 minuta, dok pohanci ne budu hrskavi i zlatni. Odmah poslužite.

Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice