Tuna and Zucchini Fritters / Popečci od tune i tikvica

Oh hey, I have another zucchini recipe for you to try out. I know, I am shamelessly abusing this vegetable, but what can I say? Zucchinis are freaking awesome and I plan to enjoy eating them while they are at the peak of their season.

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INGREDIENTS:

(Yields 12 fritters / 0.44 EUR per each / 5.28 EUR for all)

For the fritters:

1 large zucchini (0.40 EUR)

1 carrot (0.10 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

3 eggs (0.60 EUR)

2 large cans of tuna in brine (3.47 EUR)

1 cup oat flour (0.13 EUR)

½ cup shredded hard cheese (0.40 EUR)

For frying:

¼ cup of sunflower seed oil (0.10 EUR)

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METHOD:

Wash and shred the zucchini and carrot, then sprinkle with ½ tsp of salt and allow to rest for about 10 minutes to release moisture. After 10 minutes, give the veggies zucchini a good squeeze, then drain and discard all excess liquid. Add in the remaining salt, together with black pepper eggs, drained tuna, oat flour and shredded cheese. Give everything a really good stir while mashing the tuna chunks down with a fork.

Place a non-stick skillet to medium heat and allow to thoroughly warm up. Add a tablespoon or so of oil to your skillet, then scoop in the mixture and shape into fritters. Fry for a few minutes on each side, then repeat the process until all of the fritter mix is used up. Serve up warm or cold.

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Hej hej, eto vam još jedan recept sa tikvicama da ga isprobate. Znam da već besramno zloupotrebljavam to povrće, ali što da vam kažem? Tikvice su mi super i planiram guštati u jelima sa njima dok god im traje sezona.

SASTOJCI:

(Za 12 popečaka / 3,29 kn po popečku / 39,51 kn za sve)

Za popečke:

1 velika tikvica (3,00 kn)

1 mrkva (0,75 kn)

1 žličica soli, podijeljena (0,01 kn)

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

3 jaja (4,50 kn)

2 velike konzerve tunjevine u salamuri (26,00 kn)

1 šalica zobenog brašna (1,00 kn)

½ šalice fino ribanog tvrdog sira (3,00 kn)

Za prženje:

¼ šalice suncokretovog ulja (0,75 kn)

PRIPREMA:

Operite i naribajte tikvicu i mrkvu, posolite sa ½ žličice soli i pustite desetak minuta da povrće pusti vodu. Nakon deset minuta rukama istisnite i bacite višak vode, pa dodajte ostatak soli, papar, jaja, ocijeđenu tunu, zobeno brašno i sir. Dobro sve promiješajte, a tunu još malo i usitnite viljuškom.

Neprijanjajuću tavu stavite na srednju vatru i pustite ju da se dobro ugrije. Dodajte u tavu oko žlicu ulja, pa grabite smjesu i oblikujte ju na tavi u popečke. Pržite svaki popečak po nekoliko minuta sa svake strane, pa ponavljajte postupak dok ne potrošite svu smjesu. Poslužite popečke tople ili hladne.

Tuna and Zucchini Fritters / Popečci od tune i tikvica

Creamy Cauliflower and Mustard Sauce with Roasted Mushrooms (vegan) / Kremasti umak od cvjetače i senfa sa prženim gljivama (veganski)

Initially I’ve had plans to prepare a vegan Alfredo sauce using cauliflower, however, I came up with this dish instead. The ingredients are super simple and humble, yet this dish is really big on flavor. It’s also hard to imagine that there aren’t any dairy products in it, as it’s really rich and velvety in texture. However, this sauce is also super healthy and delicious, so I highly recommend you give it a go. I served the sauce along some brown rice, but use any carb of your choice that you prefer. I think that this would go awesome with just about anything.

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INGREDIENTS:

(Yields 6 servings / 0.49 EUR per serving / 2.97 EUR for all)

For the sauce:

2 tbsp coconut oil (0.13 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 carrot (0.10 EUR)

½ head of cauliflower (0.80 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried thyme (0.03 EUR)

1 bay leaf (0.03 EUR)

1 cup veggie broth (0.07 EUR)

1 tbsp mustard (0.07 EUR)

Handful of fresh parsley (0.13 EUR)

For the mushrooms:

2 tbsp vegan butter (0.27 EUR)

250 g button mushrooms (1.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Wash, peel and chop up all the veggies and mushrooms. Add coconut oil, onion, garlic and carrot to a pot on medium heat and saute for about 5-10 minutes to slightly caramelize. Add in chopped cauliflower, season with salt, pepper, thyme and bay leaf, then cover with broth. If needed, add in a splash more of water so most of the cauliflower is submerged, bring to a simmer and cover tightly with a lid. Cook for about 15 minutes, until all the veggies are softened and cooked through.

Fish out and discard the bay leaf, then pulse the cauliflower and veggies with an immersion blender until smooth. Stir in mustard and chopped parsley, then taste and adjust seasoning.

While the cauliflower is cooking, fry up mushrooms on butter in a separate pan until slightly browned. Season with salt and pepper. Serve the mushrooms with cauliflower sauce and a carb of your choice.

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Inicijalno sam imala viziju kako ću sa cvjetačom napraviti nekakav veganski Alfredo umak, međutim u međuvremenu sam se ipak smislila smućkati ovo jelo. Iako su ovdje sastojci jako jednostavni i skromni, konačni je rezultat prožet okusima. Također je teško zamisliti da u umaku nema nikakvih mliječnih proizvoda, jer mu je tekstura bogata, baršunasta i kremasta. Uz to sve, ovaj je umak još i veoma zdrav i ukusan, tako da vam svakako preporučam da ga isprobate. Ja sam ga poslužila sa smeđom rižom, ali bilo koji ugljikohidrat po vašem izboru bi također dobro pasao. Mislim da bi ovo zapravo bilo fino sa skoro svime.

SASTOJCI:

(Za 6 porcija / 3,69 kn po porciji / 22,12 kn za sve)

Za umak:

2 žlice kokosovog ulja (1,00 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mrkva (0,75 kn)

½ glavice cvjetače (6,00 kn)

1 žličica soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

½ žličice timijana – majčine dušice (0,25 kn)

1 lovorov list (0,20 kn)

1 šalica povrtnog temeljca (0,50 kn)

1 žlica senfa (0,50 kn)

Pregršt svježeg peršina (1,00 kn)

Za gljive:

2 žlice veganskog maslaca (2,00 kn)

250 g šampinjona (7,50 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite ogulite i nasjeckajte svo povrće i gljive. Kokosovo ulje, luk, češnjak i mrkvu dodajte u lonac na srednjoj vatri, pa dinstajte jedno 5-10 minuta da se povrće blago karamelizira. Ubacite narezanu cvjetaču, začinite solju, paprom, timijanom i lovorovim listom, pa sve zalijte temeljcem. Prema potrebi dodajte mrvicu vode kako bi većina cvjetače bila potopljena. Pustite da zavrije, smanjite vatru pa krčkajte poklopljeno 15-tak minuta, da povrće omekša.

Ispecajte i bacite lovorov list, a sve ostalo propulsirajte štapnim mikserom u kremasti umak. Umiješajte senf i sjeckani peršin, pa kušajte i prilagodite začine.

Dok se cvjetača kuha, na maslacu u odvojenoj tavi popržite gljive da dobiju smeđu boju. Začinite gljive solju i paprom, te poslužite sa umakom od cvjetače i ugljikohidratom po izboru.

Creamy Cauliflower and Mustard Sauce with Roasted Mushrooms (vegan) / Kremasti umak od cvjetače i senfa sa prženim gljivama (veganski)

Easy Baked Ratatouille (vegan) / Lagani zapečeni Ratatouille (veganski)

The summer veggies are abundant and delicious and I really enjoy preparing seasonal dishes when all flavours are enhanced to the max. This summer staple dish will definitely go into regular rotation, even despite the fact that I need to turn up my oven to prepare it.

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INGREDIENTS:

(Yields 4 servings / 0.88 EUR per serving / 3.51 EUR for all)

¼ cup olive oil, divided (0.33 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper, divided (0.07 EUR)

1 large onion (0.10 EUR)

2 bell peppers (0.40 EUR)

1 eggplant (0.80 EUR)

1 large zucchini (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 can of whole peeled Roma tomatoes (0.60 EUR)

2 cups tomato puree (0.53 EUR)

1 tsp thyme (0.07 EUR)

1 tsp oregano (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Wash, peel and chop up all the veggies. Place a skillet on high heat, then fry up on olive oil the onion, peppers, eggplant, zucchini and garlic until slightly caramelized. Work in small batches and season the veggies with salt and pepper as you go, adding in more oil as needed.

Transfer the fried veggies into a baking tray. Roughly dice or crush the Roma tomatoes and add them to your veggies together with tomato puree, thyme and oregano. Mix everything well to combine, even out, then bake for 1 hour, until bubbly and thickened. Allow the Ratatouille to rest for about 10 minutes before serving. You can basically eat it with whatever you like, being it a nice piece of bread, rice, pasta and a protein of your choice.

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Ljetno je povrće sada prisutno u izobilju i veoma ukusno, a ja baš volim kuhati sezonski jer su onda sve arome i najizraženije. Ovaj će ljetni klasik definitivno ući na moj redovni meni, čak i unatoč činjenici da za njega moram upaliti pećnicu kako bih ga pripremila.

SASTOJCI:

(Za 4 porcije / 6,82 po porciji / 27,26 kn za sve)

¼ šalice maslinovog ulja, podijeljena (2,50 kn)

1 žličica soli, podijeljena (0,01 kn)

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

1 veliki luk (0,75 kn)

2 paprike (3,00 kn)

1 patlidžan (6,00 kn)

1 velika tikvica (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva cijelih pelata (4,50 kn)

2 šalice pasirane rajčice (4,00 kn)

1 žličica timijana – majčine dušice (0,50 kn)

1 žličica origana (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i narežite svo povrće. Tavu stavite na jaku vatru, pa na maslinovom ulju kratko popržite luk, paprike, patlidžan, tikvicu i češnjak, samo da se sve blago karamelizira. Povrće pržite u manjim turama te ga začinite solju i paprom dok ga kuhate, a u tavu po potrebi nadodajte ulje.

Svo preprženo povrće preselite u protvan. Pelate grubo narežite ili zgnječite, pa ih skupa sa pasiranom rajčicom, timijanom i origanom dodajte povrću. Dobro sve promiješajte, poravnajte i pecite oko sat vremena dok ne bude bublasto i gusto. Pustite da se Ratatouille ohladi desetak minuta prije nego li ga poslužite. Možete ga jesti sa čime god vam se svidi, bilo da je to neki fini kruh, riža, tjestenina i neki protein po vašem izboru.

Easy Baked Ratatouille (vegan) / Lagani zapečeni Ratatouille (veganski)

Zucchini Roulade / Rolada od tikvica

It’s zucchini season again and I’m super happy about that! I’ve been making zucchini with just about everything and anything. This recipe is really easy to make and very, very delicious. So, if you’re looking for some interesting ideas on how to prepare zucchini, I definitely encourage you to give this a go.

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INGREDIENTS:

(Yields 6 servings / 0.62 EUR per serving / 3.72 EUR for all)

For the batter:

2 large zucchinis (0.40 EUR)

1 tsp salt, divided (0.01 EUR)

5 eggs (1.00 EUR)

¼ cup sunflower seed oil (0.10 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 cup shredded melty cheese (0.40 EUR)

1 cup oat flour (0.13 EUR)

2 tbsp corn starch (0.01 EUR)

For the filling:

2 cups shredded melty cheese (0.80 EUR)

6 thin large slices of ham (0.80 EUR)

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METHOD:

Preheat the oven to 200°C and line a square baking tray with parchment paper. Wash and shred the zucchinis, then sprinkle with ½ tsp of salt and allow to rest for about 10 minutes to release moisture. After 10 minutes, give the zucchini a good squeeze, then drain and discard all excess liquid. Add remaining salt to your zucchini together with eggs, oil and black pepper. Whisk until well combined, then add in cheese, oat flour and corn starch. Give it a good stir and when the batter is uniform, transfer it to a prepared baking tray and even out with a spatula. Bake for about 20-25 minutes, until slightly golden on top. Remove the zucchini dough from the oven and allow it to cool down a bit so it’s easier to handle. Don’t turn off your oven, we’ll be using it again in just a second.

Once the zucchini dough is slightly cooled down, sprinkle it with cheese and top the cheese with ham slices. Roll the whole thing into a log, then return to your parchment lined baking tray, seam side down. Place the roulade into your warm oven for additional 10-15 minutes to brown a bit more and so that the cheese filling can melt. Remove from the oven, allow to cool down for about 5-10 minutes, slice and enjoy.

This dish reheats really great and is also quite tasty when cold as well.

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Ponovno je sezona tikvica i to me jako usrećuje, pa tikvice radim na sve moguće načine i u svim zamislivim i nezamislivim kombinacijama. Ovaj recept u nastavku je totalno jednostavan za pripremu, a konačni rezultat je jako ukusan. Tako da ako tražite neke nove ideje što bi sve mogli isprobati sa tikvicama, definitivno vam savjetujem da i ovom jelu pružite priliku.

SASTOJCI:

(Za 6 porcija / 4,64 kn po porciji / 27,86 kn za sve)

Za smjesu:

2 velike tikvice (3,00 kn)

1 žličica soli, podijeljena (0,01 kn)

5 jaja (7,50 kn)

¼ šalice suncokretovog ulja (0,75 kn)

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

1 šalica fino ribanog topljivog sira (3,00 kn)

1 šalica zobenog brašna (1,00 kn)

2 žlice kukuruznog škroba (0,10 kn)

Za nadjev:

2 šalice fino ribanog topljivog sira (6,00 kn)

6 tankih velikih šnita šunke (6,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite četvrtasti protvan papirom za pečenje. Operite i naribajte tikvice, posolite sa ½ žličice soli te ih ostavite desetak minuta da puste vodu. Iz tikvica istisnite i bacite što više tekućine. Dodajte tikvicama preostalu sol skupa sa jajima, uljem i paprom. Dobro sve pomiješajte, pa na kraju umiješajte i sir, zobeno brašno te kukuruzni škrob. Miješajte dok se sve ne sjedini te preselite smjesu u pripremljeni protvan. Poravnajte sve špatulom i pecite 20-25 minuta, da sve dobije zlatno-smeđu boju. Maknite pečeno tijesto od tikvica iz pećnice te ga pustite da se malo ohladi, toliko da se njime može dalje rukovati. Nemojte gasiti pećnicu u međuvremenu, ubrzo će vam ponovo trebati.

Kada se tijesto od tikvica malo ohladilo, posipajte ga ribanim sirom i po tome poslažite šnite šunke. Sada sve skupa zarolajte u roladu te nju položite na isti protvan tako da je spoj okrenut prema dolje. Roladu ubacite u vruću pećnicu na još 10-15 minuta kako bi se sve još malo zapeklo, a sir iz nadjeva rastopio. Kada roladu izvadite iz pećnice, pustite ju da odmori jedno 5-10 minuta prije nego ju narežete i poslužite.

Ovo se jelo super podgrijava, a također je veoma ukusno i hladno.

Zucchini Roulade / Rolada od tikvica

Crispy Cauliflower ‘Wings’ (vegetarian) / Hrskava ‘krilca’ od cvjetače (vegetarijanska)

I used to be pretty indifferent to cauliflower. It often felt like cauliflower is a bland and boring cousin of all other colorful vegetables. But how foolish was I! Cauliflower is a total veggie chameleon and can be used up in very unexpected, interesting and delicious ways. Like these crispy and highly addictive cauli ‘wings’.

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INGREDIENTS:

(Yields 2 servings / 1.39 EUR per serving / 2.77 EUR for all)

½ head of cauliflower (0.80 EUR)

For the wet mix:

2 eggs (0.40 EUR)

2 tbsp corn starch (0.03 EUR)

4 tbsp all-purpose flour (0.03 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp poultry seasoning (0.07 EUR)

4-5 tbsp cold water (0.07 EUR)

For the dry mix:

1 cup finely shredded hard cheese (0.80 EUR)

1 cup unsweetened corn flakes (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Additional:

4 tbsp sunflower seed oil for roasting (0.05 EUR)

Good pinch of salt (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking tray with parchment paper. Cut the cauliflower into florets. In a bowl, prepare the wet mix by whisking together all of the ingredients. The mixture should be pretty thick, so it doesn’t run off the cauliflower, so add water in gradually, a tablespoon at a time. Pulse the cornflakes in a food processor a few times to grind down a bit, then mix all of the remaining dry mix ingredients in a separate bowl.

Coat the cauli florets in the wet mix, then in the dry mix. Arrange the florets on a prepared baking tray and repeat until all of them are used up. Lightly drizzle the coated florets with a bit of oil (or even better, use an oil spray if you have one) and bake in a preheated oven for about 25 minutes, until crispy and golden brown. Immediately sprinkle the roasted cauli wings with a bit of salt and serve them up right away.

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Prije sam bila poprilično indiferentna po pitanju karfijola / cvjetače jer sam imala dojam da je on bezukusni i dosadni rođak svog ostalog šarenog i interesantnog povrća. Ali bila sam bedasta! Karfijol je totalni povrtni kameleon i možete ga spremiti na sasvim neočekivane, zanimljive i ukusne načine. Kao što su recimo ova hrskava i totalno zarazna ‘krilca’.

SASTOJCI:

(Za 2 porcije / 9,99 kn po porciji / 19,98 kn za sve)

½ glavice cvjetače (6,00 kn)

Za mokri mix:

2 jaja (3,00 kn)

2 žlice kukuruznog škroba (0,20 kn)

4 žlice glatkog brašna (0,20 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žličica mješavine začina za piletinu (0,50 kn)

4-5 žlica hladne vode (–)

Za suhi mix:

1 šalica fino ribanog tvrdog sira (6,00 kn)

1 šalica nešećerenog cornflakesa (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Dodatno:

4 žlice suncokretovog ulja za pečenje (0,40 kn)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Cvjetaču razrežite na cvjetiće. U zdjelici pripremite mokri mix tako da pomiješate skupa sve sastojke. Smjesa vam treba biti dosta gusta da ne sklizne sa cvjetače, pa vodu stoga dodajte malo po malo, jednu po jednu žlicu. Cornflakese propulsirajte kratko u multipraktiku da ih malo usitnite, pa ih u zasebnoj zdjelici pomiješajte sa svim sastojcima za suhi mix.

Cvjetaču prvo umačite u mokri mix, pa onda obložite sa suhim. Cvjetiće slažite na pripremljeni protvan i ponavljajte dok ih sve ne potrošite. Lagano pokapajte cvjetaču sa malo ulja prije pečenja (ili još bolje, upotrijebite ulje u spreju ako ga imate) i pecite u zagrijanoj pećnici 25 minuta, dok ne bude hrskava i zlatno-smeđa. Pečena ‘krilca’ još malo posolite i odmah poslužite.

Crispy Cauliflower ‘Wings’ (vegetarian) / Hrskava ‘krilca’ od cvjetače (vegetarijanska)

Quick Miso Ramen (vegetarian, including a vegan option) / Brzi miso ramen (vegetarijanski, uključujući i vegansku opciju)

I’ve got to be honest with you and admit that I’ve been treating my body like a dumpster lately. Pastries, cakes, fried food and the likes have been vigorously clogging my blood vessels. I’ve finally decided that enough is enough and that I need to have something green and light to bring me back to life. This quick ramen was the perfect remedy. Also, should you decide to make it vegan, just add some soft tofu to it instead of the egg and you’ll be good to go.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR per serving / 4.57 EUR for all)

For the soup:

2 tbsp coconut oil (0.13 EUR)

1 onion (0.10 EUR)

1 large carrot (0.10 EUR)

3 garlic cloves (0.10 EUR)

Thumb-sized piece of ginger (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

6 cups veggie broth (0.40 EUR)

1 cup frozen peas (0.20 EUR)

Bag of frozen broccoli (1.00 EUR)

2 squares of Chinese noodles (1.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Additional for serving:

4 eggs (0.80 EUR)

Sriracha (0.13 EUR)

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METHOD:

Wash, peel and chop up onion and carrot. Mince ginger and garlic. Add coconut oil, onion and carrot to a pot on high heat and saute for about five minutes until slightly caramelized. Add in minced garlic, ginger and red pepper flakes. Give a good stir and cook for just a minute so the spices become fragrant. Add in the veggie broth and bring to a rolling boil, then dump in peas, broccoli and noodles. Season with salt, pepper and soy sauce, then cook for about 5-10 minutes, until veggies and noodles are cooked through.

While the soup is cooking, cook the eggs in a separate pot until medium-done, for about 5-6 minutes. Rinse the eggs in cold water, then peel and cut into halves.

Once the veggies are done to your liking, turn off the heat. Dissolve miso in a bit of broth, then stir everything back into your pot together with toasted sesame oil. Serve each portion of soup with an egg (or tofu if you want to make it vegan) and drizzled with a bit of Sriracha.

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Moram biti iskrena sa vama i priznati da sam zadnjih dana svoje tijelo tretirala kao kontejner. Slatkiši, kolači, pržena hrana i slična zla mi veselo plutaju po krvotoku i začepljuju arterije. Odlučila sam tome svemu stati na kraj jer mi je stvarno više trebalo nešto zeleno da me vrati u život, a ovaj brzi ramen se pokazao kao pravi lijek. Također, ovaj recept lako možete i veganizirati tako da umjesto jaja upotrijebite mekani tofu.

SASTOJCI:

(Za 4 porcije / 8,48 kn po porciji / 33,91 kn za sve)

Za juhu:

2 žlice kokosovog ulja (1,00 kn)

1 velika mrkva (0,75 kn)

3 češnja češnjaka (0,75 kn)

Komadić đumbira veličine palca (0,50 kn)

½ žličice čilija u pahuljicama (0,25 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 šalica smrznutog graška (1,50 kn)

Vrećica smrznute brokule (7,50 kn)

2 kocke kineskih rezanaca (8,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno za posluživanje:

4 jaja (6,00 kn)

Sriracha (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i mrkvu. Đumbir i češnjak sitno nasjeckajte ili naribajte. Kokosovo ulje, luk i mrkvu dodajte u lonac na jakoj vatri i dinstajte oko pet minuta da se blago karameliziraju. Dodajte češnjak, đumbir i čili, pa dobro promiješajte i pržite minutu da začini zamiriše. Sada u lonac dodajte temeljac i pustite ga da zavrije, pa ubacite unutra grašak, brokulu i rezance. Začinite solju, paprom i soja sosom, pa kuhajte jedno 5-10 minuta dok povrće i rezanci ne budu gotovi.

Dok se juhica krčka, u posebnom loncu skuhajte jaja da budu srednje-kuhana kako bi ste imali želatinasti žutanjak, jedno 5-6 minuta. Jaja odmah operite u hladnoj vodi, pa ogulite i raspolovite.

Čim je povrće u juhi gotovo, maknite sve s vatre. Miso otopite u malo juhe, pa onda sve to skupa umiješajte u lonac skupa sa sezamovim uljem. Svaku porciju juhe poslužite sa jajetom (ili tofuom ako idete na vegansku varijantu) i pokapajte sa malo Srirache ili kojeg drugog ljutog umaka po vašem izboru.

Quick Miso Ramen (vegetarian, including a vegan option) / Brzi miso ramen (vegetarijanski, uključujući i vegansku opciju)

Beef and Mushroom Risotto / Rižoto sa junetinom i gljivama

This dish isn’t difficult to make at all. Sure, it takes some time so it’s a labor of love, but it’s also well worth it. All the gentle simmering makes the aromas merry into wonderful rich and deep sauce. Once you add your rice to that, it’s magic. Magic, I tell you. So, while you’re enjoying a slow Saturday morning, start prepping your meat and your veggies and you’ll later enjoy this lunch fit to feast with the gods. Oh yeah, it’s that good.

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INGREDIENTS:

(Yields 6 servings / 0.99 EUR per serving / 5.97 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp butter (0.27 EUR)

250 g oyster mushrooms (1.33 EUR)

200 g of lean beef (1.33 EUR)

½ tsp nutmeg (0.03 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsley root (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 cups tomato puree (0.53 EUR)

6 cups veggie broth (0.40 EUR)

2 cups rice (0.40 EUR)

Handful of fresh parsley (0.20 EUR)

3 tbsp sour cream (0.20 EUR)

½ cup finely grated hard cheese (0.40 EUR)

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METHOD:

Tear the mushrooms into strips. Finely dice the beef. Wash and peel the veggies, then pulse them in a food processor until finely grated but stop before they turn into a mush.

Add the oil, butter and mushrooms to a deep skillet on medium heat, then cook for about 10 minutes until mushrooms are slightly browned. Add in the beef, season with nutmeg, salt and pepper, then cook briefly to develop some color on the meat. Add in the shredded veggies, bay leaf, thyme, basil, tomato puree and a bit of veggie broth. Bring to a gentle simmer, reduce heat to low and cook with a lid on for about one and a half hour. Be sure to stir occasionally and as needed add in a bit more broth.

After the sauce has reduced and the beef softened, taste and adjust seasonings. Add in the rice, then gradually add in the broth, a cup at a time, allowing the rice to absorb all the broth before adding in more. Once the rice is cooked through and all the broth is absorbed, stir in fresh parsley, sour cream and cheese. Serve warm.

This dish reheats great and will actually taste even better on the next day. You’ll probably need to add in a splash of water before reheating to thin it out a bit.

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Ovo jelo uopće nije komplicirano za pripremiti, međutim treba vam nešto vremena da se sve nježno iskrčka, a arome prožmu i formiraju prekrasan bogat i ukusan umak. Još kada na kraju u sve dodate i rižu, desi se apsolutna čarolija. Tako da kada budete uživali u nekom sporom subotnjem prijepodnevu, lagano krenite pripremati meso i povrće, a kasnije ćete imati pravu bogovsku gozbu. Da da, definitivno je ovo sve skupa tako fino.

SASTOJCI:

(Za 6 porcija / 7,44 kn po porciji / 44.66 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice maslaca (2,00 kn)

250 g bukovača (10,00 kn)

200 g krte junetine (10,00 kn)

½ žličice muškatnog oraščića (0,25 kn)

½ žličice soli (0,01 kn)

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

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 korijen peršina (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 lovorov list (0,20 kn)

1 žličica sušenog timijana – majčine dušice (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 šalice pasirane rajčice (4,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

2 šalice riže (3,00 kn)

Pregršt svježeg peršina (1,50 kn)

3 žlice kiselog vrhnja (1,50 kn)

½ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Gljive prstima natrgajte na trakice. Junetinu narežite na sitne kockice. Operite i ogulite svo povrće, pa ga propulsirajte u multipraktiku da se usitni, ali obavezno stanite prije nego se sve pretvori u kašu.

Ulje, maslac i gljive stavite u duboku tavu na srednje jaku vatru, pa kuhajte desetak minuta da se gljive blago karameliziraju. Dodajte junetinu, začinite muškatnim oraščićem, solju i paprom, te kratko kuhajte da meso dobije boju. Ubacite sjeckano povrće, lovor, timijan, bosiljak, pasiranu rajčicu i malo temeljca. Neka sve lagano zakrčka, pa onda smanjite vatru na najniže, poklopite i kuhajte oko sat i pol. S vremena na vrijeme sve dobro promiješajte, a prema potrebi dodajte još malo temeljca.

Kada se umak reducirao, a junetina omekšala, kušajte i prilagodite začine. Dodajte rižu, pa postepeno ulijevajte i temeljac, svaki puta po šalicu, kako bi riža popila svu tekućinu prije nego dodate još. Kuhajte uz miješanje, a kada je riža gotova i popila sav temeljac, umiješajte svježi peršin, kiselo vrhnje i sir. Poslužite toplo.

Ovo se jelo super podgrijava i biti će još finije idućeg dana. Morati ćete samo prije podgrijavanja dodati mrvicu vode da malo sve razrijedite.

Beef and Mushroom Risotto / Rižoto sa junetinom i gljivama

Tofu ‘Chicken’ Bites (vegan) / Tofu ‘pileći’ zalogaji (veganski)

I’m going to go ahead right away and admit that I am not the biggest fan of tofu. I definitely love smoked tofu, which I feel is a category of its own, but regular tofu just feels kinda meh. However, these little nuggets are freaking amazing! I could seriously snack on them on their own. There are, however, a few tricks to making these tofu bites taste super delicious.

First off, I strongly suggest that you freeze and then defrost your tofu. I have no idea about the science behind this, but something fantastic happens to tofu once you defrost it and the texture is way better. Plus, it’s easier to squeeze out the excess liquid. Secondly, when frying the bites, go low and slow. And now, go ahead and make these, you’ll love them!

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INGREDIENTS:

(Yields 1 servings / 1.01 EUR)

1 small block of firm tofu (0.67 EUR)

Pinch of salt (0.01 EUR)

½ tsp of freshly ground black pepper (0.03 EUR)

½ tsp of dried thyme (0.03 EUR)

2 tsp poultry seasoning (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp coconut oil (0.07 EUR)

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METHOD:

Freeze and defrost an unopened package of tofu. Once defrosted, squeeze out any excess liquid and pat dry some more with kitchen towels. Tear the tofu into small, bite-sized pieces, then toss together with salt, pepper, thyme, poultry seasoning and sesame oil. I suggest you taste your poultry seasoning first and adjust the salt accordingly – mine was salty as f***. I also used a generic store-brand poultry seasoning, nothing fancy. Allow the seasoned tofu to rest for about 20 minutes.

Place a non-stick pan on medium-low heat and allow it to thorough warm up. Add in the coconut oil, then your seasoned tofu and toss to combine. Cook the tofu until very crispy and nicely browned, for about 15-20 minutes, while tossing occasionally. Voila!

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Moram vam odmah priznati da nisam baš neki veliki obožavatelj tofua. Svakako mi je super dimljeni tofu, ali mislim da je on kategorija za sebe. S druge strane, obični tofu mi je uglavnom nekako bezveznjikav. Međutim, ovi mali tofu zalogaji su ludnica i mogu ih bez problema tamaniti same za sebe (kao neke veganske čvarkiće, mljac!). No, postoji par trikova kako da vam ispadnu baš super, pa nastavite čitati.

Prije svega, predlažem vam da tofu obavezno zamrznete i onda odmrznete. Nemojte me pitati o točnoj znanosti iza svega toga, nemam blage veze, ali desi se neka čarolija kada odmrznete tofu i tekstura mu bude sto puta bolja. Osim toga, i višak vode je onda puno lakše za iscijediti. Druga stvar je da prilikom kuhanja trebate imati strpljenja i pržiti sve polako i na slaboj vatri. A sada pod hitno pripremite ovo jelo jer će vas oduševiti!

SASTOJCI:

(Za 1 porciju / 7,51 kn)

1 manji komada čvrstog tofua (5,00 kn)

Prstohvat soli (0,01 kn)

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

½ žličice sušenog timijana – majčine dušice (0,25 kn)

2 žličice mješavine začina za piletinu (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica kokosovog ulja (0,50 kn)

PRIPREMA:

Zapakirani tofu smrznite i onda odmrznite. Kada je tofu odmrznut, istisnite iz njega višak tekućine, pa ga onda još dodatno koliko možete posušite kuhinjskim ručnikom. Tofu natrgajte na zalogaje, pa pomiješajte skupa sa solju, paprom, timijanom, začinom za piletinu i sezamovim uljem. Svakako prije nego dodate sol probajte miks začina za piletinu – moj je bio jako slan pa sam prema tome i prilagodila količinu soli. Inače, ja sam iskoristila neki generični miks za piletinu iz Interspara / Spara (njihova marka), ništa fensi. Ostavite začinjeni tofu da odmori 20 minuta.

Neprijanjajuću tavu stavite na laganu vatru i pustite ju da se dobro ugrije. Dodajte kokosovo ulje i tofu, pa dobro promiješajte. Tofu pržite dok ne bude hrskav i lijepe zlatno-smeđe boje, nekih 15-20 minuta, s time da ga povremeno promiješajte. U slast!

Tofu ‘Chicken’ Bites (vegan) / Tofu ‘pileći’ zalogaji (veganski)

Foolproof Easy Falafel (vegan) / Uvijek savršeni i jednostavni falafel (veganski)

I’ve tried a few falafel recipes so far, but hands down, this one seems like the easiest and most successful so far. At first, I was pretty sceptical about using uncooked chickpeas and wasn’t sure if the end product is going to taste raw. However, after trying this recipe out, I’m never using cooked chickpeas again. I highly recommend you try out this recipe, as it’s going to change your falafel game for good.

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INGREDIENTS:

(Yields about 20 falafel / 0.08 EUR per each / 1.63 EUR for all)

For the batter:

1 cup dried chickpeas (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch dried red pepper flakes (0.02 EUR)

1 tsp cumin (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp cornmeal (0.03 EUR)

Additional:

¼ cup sunflower seed oil (0.10 EUR)

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METHOD:

Soak the chickpeas overnight in cold water. By the next day they will be doubled in size, so wash them and drain thoroughly, then add to your food processor. Pulse until chickpeas are finely ground down, making sure to scrape the sides of your food processor a couple of times as you go, all to ensure uniform consistency.

Once the chickpeas are ground down, add minced garlic, salt, black peppers, chili flakes, cumin, parsley, paprika, peanut butter (aka poor man’s tahini) and olive oil to your food processor and pulse to evenly combine with the chickpeas. Gradually add in cornmeal to thicken up the batter. Place the batter in fridge and allow it to sit for about an hour so the flavors have time to mingle and the batter is easier to handle.

When ready to assemble, preheat the oven to 200°C. You can, of course, fry the falafel on stovetop in a pan, but this option is a bit healthier and less fussy. Line a baking tray with parchment paper, then scoop up the falafel onto a prepared tray. I like to flatten them down a bit and make them into tiny burgers, but go ahead and make them round if that’s your thing. Lightly brush each falafel with a bit of sunflower seed oil on both sides, then roast for about 25-30 minutes, until crispy and browned to your liking. Serve warm or cold.

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Do sada sam isprobala dosta recepata za falafel, ali ovaj mi se apsolutno čini kao najjednostavniji i najukusniji. Na početku sam bila poprilično skeptična oko toga kako će se sirovi slanutak ponašati i da li će na kraju i pečeni falafel imati sirovi okus. Međutim, nakon što sam probala i ovu tehniku, više apsolutno nikada ne planiram koristiti kuhani slanutak. Svakako vam preporučam da i vi isprobate ovaj recept jer će vam se cijeli doživljaj falafela sa njime zauvijek promijeniti.

SASTOJCI:

(Za oko 20 falafela / 0,60 kn po kom / 12,02 kn za sve)

Za smjesu:

1 šalica sirovog slanutka (5,00 kn)

3 češnja češnjaka, sitno sjeckana (0,75 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica kima (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 žlica slatke paprike (0,50 kn)

2 žlice kikiriki maslaca (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice kukuruzne krupice (0,20 kn)

Dodatno:

¼ šalice suncokretovog ulja (0,75 kn)

PRIPREMA:

Slanutak preko noći ostavite namočen u hladnoj vodi. Do sljedećeg će se dana udvostručiti u volumenu, te ga onda ocijedite i dobro isperite pod mlazom tekuće vode. Ubacite u multipraktik i pulsirajte dok slanutak skroz ne usitnite. Morati ćete vjerojatno i par puta postrugati stranice multipraktika kako bi ste dobili jednoličnu teksturu.

Kada je slanutak fino usitnjen, dodajte mu sjeckani češnjak, sol, papar, čili, kim, peršin, papriku, kikiriki maslac (aka tahini za siromašne) i maslinovo ulje. Pulsirajte da se sve dobro sjedini sa slanutkom, pa na kraju još dodajte kukuruzne krupice koliko treba da se smjesa zgusne. Smjesu stavite u hladnjak na barem sat vremena da se sve poveže i da vam bude lakše baratati sa smjesom.

Kada ste spremni za pripremu, zagrijte pećnicu na 200°C. Naravno, možete falafel pržiti i na ulju u tavi, ali meni je draža pećnica jer je tako sve ipak malo zdravije i sa manje petljancije. Protvan obložite papirom za pečenje te na njega onda grabite smjesu i oblikujte falafele. Ja ih volim malo pritisnuti tako da dobijem male burgeriće, ali vi ih svakako oblikujte po svojoj želji. Svaki falafel lagano premažite suncokretovim uljem sa obje strane, te pecite 25-30 minuta, dok falafeli ne budu hrskavi i zapečeni po vašem ukusu. Poslužite ih tople ili hladne.

Foolproof Easy Falafel (vegan) / Uvijek savršeni i jednostavni falafel (veganski)

Easy Pantry Chickpea Curry (vegan) / Lagani curry od slanutka sa sastojcima iz špajze (veganski)

It was the weekend and we had a few odds and ends lying around our house that I wanted to use up, but not many other fresh or fancy ingredients. Of course, you can make pretty much anything taste interesting if you spice it up and what’s spicier and more flavorful than a good old curry? This dish definitely proved that you don’t need much at all to make a delicious and hearty meal.

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INGREDIENTS:

(Yields 4 servings / 0.73 EUR per serving / 2.92 EUR for all)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

2 cups cooked chickpeas (0.40 EUR)

3 roasted red peppers – I used jarred (0.60 EUR)

1 can of whole peeled tomatoes (0.53 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp turmeric powder (0.07 EUR)

1 tbsp brown sugar (0.02 EUR)

2 tbsp tomato paste (0.27 EUR)

1 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups of veggie broth (0.13 EUR)

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METHOD:

Peel, wash and chop up the onion. Use a potato masher to lightly mash up the chickpeas. Roughly chop up the roasted peppers and canned tomatoes. Add oil and the onion to a pot on high heat and saute for about five minutes until fragrant and lightly caramelized. Dump in all of the remaining ingredients and bring to a rolling boil. Reduce heat and simmer with a lid cracked open for 30 minutes, while stirring occasionally. Also add in a splash more of water if needed. Taste and adjust seasoning and serve warm.

This curry reheats and freezes great and will taste even better on the next day.

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Bio je vikend pa mi se to učinilo kao dobra prilika za iskoristiti neke stvarčice koje su nam se neko vrijeme povlačile po frižideru. No uz to nismo imali baš puno svježih ili nekih fensi sastojaka. Međutim, skoro pa sve možete napraviti ukusnim ako to dobro začinite, a što ima više arome nego dobar stari curry? Ovaj receptić je definitivno zabetonirao moje uvjerenje da vam uopće ne treba puno kako bi ste pripremili ukusan i zasitan obrok.

SASTOJCI:

(Za 4 porcije / 5,44 kn po porciji / 21,76 kn za sve)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

2 šalice kuhanog slanutka (3,00 kn)

3 pečene crvene paprike – ja sam uzela kupovne iz tegle (4,50 kn)

1 konzerva pelata (4,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica slatke paprike (0,50 kn)

2 žlice curry praha (2,00 kn)

1 žličica kurkume (0,50 kn)

1 žlica smeđeg šećera (0,15 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk. Slanutak malo zgnječite gnječilicom za krumpir. Grubo nasjeckajte pečene paprike i pelate. Ulje i luk ubacite u lonac na jakoj vatri te dinstajte pet minuta da luk zamiriši i blago se karamelizira. Ubacite sve ostale sastojke u lonac te pustite da zavrije. Smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta, uz povremeno miješanje. Prema potrebi dodajte i još malo vode. Kušajte i prilagodite začine, te poslužite toplo.

Ovaj se curry super podgrijava, a još je i finiji sljedećeg dana.

Easy Pantry Chickpea Curry (vegan) / Lagani curry od slanutka sa sastojcima iz špajze (veganski)