Chicken and Mushroom Ragu / Ragu od piletine i gljiva

This dish might feel like a lot of work, when in reality everything comes together pretty smoothly. It is super scrumptious and rich, so definitely worth the effort. The meat just melts in your mouth and the creamy rich sauce is to die for. I suggest using whole chicken legs (drumsticks with thighs), as the fat will cook out into the delicious sauce. Also, I decided to use pork lard for cooking fat and homemade beef stock for the liquid, but of course, you can sub these with oil and chicken or veggie stock.

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INGREDIENTS:

(Yields 4 servings / 1.58 EUR per serving / 6.31 EUR for all)

For the meat:

2 whole skinless chicken legs (2.00 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

1 tbsp pork lard (0.01 EUR)

2 large onions (0.20 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.20 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

3 cups homemade beef broth (0.60 EUR)

2 tbsp flour (0.01 EUR)

1 cup crème fraiche (0.67 EUR)

Small handful of fresh parsley (0.13 EUR)

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METHOD:

The night before, generously season chicken legs with salt and leave to rest uncovered in your fridge. The next day, wash and peel all of the veggies. Dice the onions and garlic. Grate the carrots on a box grater. Wipe clean and thinly slice the mushrooms.

Place a deep non-stick skillet on medium heat. Add in lard and sear the chicken legs on all sides until crispy. Remove the chicken and set aside. Increase heat to high and in the same pan, on remaining fat, sauté the onion until translucent. Add in a bit more lard if needed. Throw in the mushrooms and cook those down for a few minutes. Dump in garlic, carrots, salt, pepper, tomato paste and beef broth. Give everything a good stir and return in the chicken legs. Allow to come to a boil, then immediately reduce heat to low and simmer covered and undisturbed for one hour, until the meat is done. You’ll know that the meat is fully cooked when it starts pulling away from the bones.

Carefully fish out the chicken legs and allow them to cool enough to handle. Meanwhile we’re gonna keep the sauce on medium heat and thicken in. Ladle out about a cup of sauce and stir in the flour, making sure that there are no lumps. Carefully and slowly pour this mix back into the pan and give everything a good stir to incorporate.

Pick off the meat from the bones and return it back to the sauce. I also chopped it up into bite-sized pieces. Stir in crème fraiche and parsley. Cook for just another minute or two so everything properly warms up. Taste and adjust seasoning, then serve immediately over a carb of your choice. We had it with rice, but gnocchi or linguine would be amazing.

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Ovo jelo vam se može učiniti kao puno posla, ali po meni kuhanje i cijela priprema idu dosta glatko. Okus je savršen i bogat, tako da se u svakom slučaju sav trud isplati. Meso je tako mekano da se topi u ustima, a umak prefini. Moj je prijedlog da upotrijebite cijele pileće batke sa zabatcima, pošto će se masnoća s mesa iskuhati u umak. Također, ja sam za kuhanje upotrijebila svinjsku mast i domaći juneći temeljac za podlijevanje, ali vi slobodno umjesto toga uzmite ulje i pileći ili povrtni temeljac.

SASTOJCI:

(Za 4 porcije / 11.81 kn po porciji / 47,22 kn za sve)

Za meso:

2 cijela pileća batka sa zabatcima, bez kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Za umak:

1 žlica svinjske masti (0,10 kn)

2 velika luka (1,50 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (1,50 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

3 šalice domaćeg goveđeg temeljca (4,50 kn)

2 žlice glatkog brašna (0,10 kn)

1 šalica milerama (5,00 kn)

Mali pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Večer prije dobro začinite meso sa solju, pa ostavite nepokriveno u hladnjaku. Idućeg dana operite i ogulite svo povrće. Fino nasjeckajte luk i češnjak, a mrkvu naribajte. Očistite i tanko narežite gljive.

Dublju neprijanjajuću tavu stavite na srednje-jaku vatru. Ubacite u tavu mast i kratko popecite meso sa svih strana, samo da se uhvati korica. Maknite meso iz tave i stavite na stranu. Pojačajte vatru te u istoj tavi na ostatku masnoće prodinstajte luk dok ne postane staklast. Po potrebi dodajte još mrvicu masti. Ubacite gljive i kuhajte par minuta da im se smanji volumen. Sada dodajte češnjak, mrkvu, sol, papar, koncentrat od rajčice i temeljac. Dobro sve promiješajte te u tavu vratite piletinu. Pustite da umak zavrije, pa odmah smanjite vatru na skroz lagano i krčkajte poklopljeno i bez miješanja jedan sat, dok meso ne bude gotovo. Znati ćete da je meso skroz kuhano kada se počne povlačiti sa kostiju.

Pažljivo izvadite meso iz tave i ostavite ga da se mrvicu ohladi, tek toliko da možete njime rukovati. U međuvremenu držite umak na srednje-jakoj vatri da se zgusne. Odgrabite van oko šalicu umaka i u to umiješajte brašno. Dobro sve promiješajte da ne ostanu nikakve grudice, te onda tu smjesu polako i pažljivo umiješajte natrag u ostatak umaka u tavi. Sve dobro promiješajte da se skroz sjedini.

Meso očistite od kostiju i vratite ga natrag u umak. Ja sam ga prije toga također narezala na male komadiće. Umiješajte u umak mileram i peršin. Kuhajte samo još minutu-dvije, tek toliko koliko je potrebno da se sve dobro ugrije. Kušajte i prilagodite začine te odmah poslužite preko vašeg najdražeg ugljikohidrata. Mi smo ovo jeli sa rižom, ali njoki ili linguini bi bili savršeni.

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Chicken and Mushroom Ragu / Ragu od piletine i gljiva

Smoky Vegan Chili / Aromatični veganski čili

The weather has been nothing but doom and gloom lately. Not to mention the cold, yuck. Such miserable days call for a steaming bowl of something hearty and this chili is just the thing. If you already have a bunch of cooked beans on hand, it all comes together super quickly and you’ll be left with days worth of stash. Trust me – you’ll thank yourself later for having enough wisdom to cook up a larger batch. 🙂

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INGREDIENTS:

(Yields 6 servings / 0.93 EUR per serving / 5.57 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.20 EUR)

4 large carrots (0.40 EUR)

1 red bell pepper (0.20 EUR)

1 can diced tomatoes (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

1 cup red lentils (0.67 EUR)

4 cups precooked black beans (1.00 EUR)

1 block smoked tofu (1.00 EUR)

1 tsp garlic powder (0.01 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tsp smoked paprika (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

4 cups vegetable broth (0.27 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Drain tofu and cut into cubes. Wash the lentils in a colander under running water. Drain and rinse the beans. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in fresh garlic, chili peppers, carrots and bell pepper, stir and cook for a few minutes to slightly caramelize. Add in all of the remaining ingredients and bring to a rolling boil.

As soon as the stew starts boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Stir occasionally and add in a splash of water if needed. Taste and adjust seasoning and serve warm. This dish reheats great and will keep refrigerated for up to five days.

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Zadnji su dani bili baš apokaliptični i grozno hladni, a takvo bezvezno vrijeme je kao stvoreno za neko vruće jelo na žlicu. Ovaj čili je zato došao k’o naručen. Ako već imate doma kuhanog graha, jelo ćete pripremiti za čas, a ostati će vam i nekoliko porcija za kasnije. Vjerujte mi, biti ćete sami sebi jako zahvalni što ste bili dovoljno mudri da se opskrbite većom zalihom. 🙂

SASTOJCI:

(Za 6 porcija / 7,09 kn po porciji / 42,51 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (1,50 kn)

4 velike mrkve (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 konzerva sjeckanih pelata (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 šalica crvene leće (5,00 kn)

4 šalice kuhanog crnog graha (7,50 kn)

1 dimljeni tofu (7,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

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

2 žličice dimljene paprike (1,00 kn)

1 žlica slatke crvene paprike (1,00 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,20 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ocijedite tofu i narežite ga na kockice. U mrežastoj cjediljci dobro isperite leću pod mlazom vode. Ocijedite i isperite grah. Dodajte ulje u veliki lonac, pa na jakoj vatri par minuta dinstajte luk dok ne bude staklast. Ubacite svježi češnjak, čili, mrkve i papriku rogu, promiješajte i kratko kuhajte dok se povrće ne karamelizira. Sada dodajte sve preostale sastojke i pustite da sve zavrije.

Čim čili zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem 30 minuta. Povremeno promiješajte, a po potrebi dodajte još malo vode. Kušajte i prilagodite začine, pa poslužite toplo. Ovo se jelo super podgrijava, a u hladnjaku će držati do pet dana.

Smoky Vegan Chili / Aromatični veganski čili

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

If you have internet access, then you’ve probably heard all about Buddha Bowls and have seen a decent number of them pop up on every social media platform. It took me a while to grasp what one should actually dump into a bowl to make it a Buddha Bowl, but the internet is mostly unanimous in that it’s generally a mix of grains, proteins and a plethora of veggies. Another useful criteria might also be to add in whichever leftovers you have in your fridge. But that’s just my opinion. And yes, of course that this is exactly what I decided to do. 😀 So the recipe below is more like a general concept on a healthy and fun meal.

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INGREDIENTS:

(Yields 4 servings / 1.95 EUR per serving / 7.78 EUR for all)

For roasted veggies:

2 beetroots (0.40 EUR)

1 red horn pepper (0.20 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

4 tbsp olive oil (0.18 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

For the bowl assembly:

4 cups precooked quinoa (2.13 EUR)

1 block smoked tofu (1.00 EUR)

1 cup sauerkraut (0.40 EUR)

4 tbsp pumpkin seed oil (0.27 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Preheat the oven to 200°C. Wash, peel and roughly chop all the veggies. Clean and chop up the mushrooms. Wrap the beets in aluminum foil with a teaspoon of water. Toss the mushrooms and remaining veggies with olive oil, salt and pepper, but be sure to keep the mushrooms separated from everything else as they cook faster. Roast the beets and the other remaining veggies for about 40 minutes and the mushrooms for about 20 minutes.

Once your veggies are done, assemble the Buddha Bowls. Top quinoa with roasted beets, pepper, onion and carrots, mushrooms, tofu and sauerkraut. Drizzle everything with pumpkin seed oil and Sriracha. Take the obligatory picture of your creation for your Instagram and dig in. I like this dish both hot and cold, so it’s a great option for meal prep.

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Ako imate Internet, onda ste sigurno već čuli za Buddha Bowls, a bome i vidjeli pošten broj istih kako iskaču na svim društvenim mrežama. Trebalo mi je nešto vremena da shvatim što sve treba natrpati u zdjelu kako bi ona postala Buddha Bowl, ali generalni konsenzus na Internetu je da je to miks žitarica, proteina i više vrsta povrća. Za mene bi također izvrstan i bitan kriterij bio da dodate sve ostatke koji vam se vuku po frižideru. A pogodili ste, upravo sam to i napravila. 😀 Stoga je niži recept zapravo više nekakav koncept zdravog i zabavnog obroka.

SASTOJCI:

(Za 4 porcije / 14,56 kn po porciji / 58,23 kn za sve)

Za pečeno povrće:

2 cikle (3,00 kn)

1 crvena paprika roga (1,50 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

4 žlice maslinovog ulja (1,32 kn)

Dobar prstohvat soli (0,01 kn)

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

Za složiti Buddha Bowl:

4 šalice kuhane kvinoje (16,00 kn)

1 komad dimljenog tofua (7,50 kn)

1 šalica kiselog kupusa (3,00 kn)

4 žlice bućinog ulja (2,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i krupno narežite svo povrće i gljive. Cikle zamotajte u aluminijsku foliju sa žličicom vode. Gljive i preostalo povrće pomiješajte sa maslinovim uljem, solju i paprom, s time da gljive i povrće držite razdvojenima, pošto će se gljive brže skuhati. Ciklu i povrće pecite oko 40 minuta, a gljive 20 minuta.

Kada je sve gotovo, složite Buddha Bowls. Po kvinoji rasporedite pečenu ciklu, pečeno miješano povrće, gljive, tofu i kiseli kupus. Sve pokapajte sa bućinim uljem i Srirachom. Kliknite obligatornu fotku vaše kreacije za Instagram i navalite. Ovo je jelo super i hladno i toplo, tako da je odlična opcija za prirediti unaprijed i ponijeti na posao.

Autumn Harvest Buddha Bowl (Vegan) / Jesenska Buddha Bowl (veganska)

Quick and Simple Kale and Potato Stew (vegan) / Brzo i jednostavno varivo od kelja i krumpira (vegansko)

I feel like this stew is such a default that it doesn’t require any special introductions. However, it’s so yummy, simple and cheap that it definitely needs a feature on the blog. You can pretty much sub kale with any other vegetable and the results will be just as good.

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INGREDIENTS:

(Yields 6 servings / 0.56 EUR per serving / 3.37 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

4 carrots (0.40 EUR)

1 parsley root (0.20 EUR)

1 can diced tomatoes (0.53 EUR)

1 medium sized kale head (0.67 EUR)

6 medium sized potatoes (0.40 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

6 cups vegetable broth (0.40 EUR)

Small handful of fresh parsley leaves (0.20 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies, but leave one to two potatoes intact. We’re going to mash those later on when everything is cooked and whole potatoes are easier to fish out of the pot. Place a large pot with oil on high heat and sauté the onion for a few minutes until slightly translucent. Add in fresh garlic, carrots and parsley root. Give a good stir and cook for just a few minutes so the veggies have time to caramelize. Add in the tomatoes, kale, potatoes, garlic powder, paprika, salt, pepper, red pepper flakes and bay leaf, then top it all with veggie broth. It is quite okay if the veggies still peak a bit above the liquid level, as the kale is going to wilt down while it cooks and things will sink down.

Bring everything to a rolling boil, reduce heat and simmer on low with a lid cracked open for 30 minutes, until the potatoes are cooked through. If needed, add a splash more of water to the veggies. Fish out the potatoes you left intact and mash them up with a fork until creamy. Stir the mashed potatoes back into the stew to thicken it and add in fresh parsley. Taste and adjust seasoning and serve warm.

This dish also reheats really well, so it’s a great option for meal prepping.

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Iako je ovo varivo totalni default pa ga ne treba specijalno najavljivati, pošto je ukusno, jednostavno za pripremu i jeftino, svakako zaslužuje svoj mali kutak na blogu. Kelj ovdje možete slobodno zamijeniti bilo kojim drugim povrćem po želji i stvari će i dalje biti super.

SASTOJCI:

(Za 6 porcija / 4,27 kn po porciji / 25,62 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

4 mrkve (3,00 kn)

1 korijen peršina (1,50 kn)

1 konzerva sjeckanih pelata (4,00 kn)

1 srednja glavica kelja (5,00 kn)

6 srednje velikih krumpira (3,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

6 šalica povrtnog temeljca (3,00 kn)

Mali pregršt svježeg peršina (1,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, ali dva krumpira ostavite cijela. Njih ćemo kasnije izgnječiti kada sve bude kuhano, a cijele krumpire je jednostavnije ispecati iz lonca. Veliki lonac sa uljem stavite na jaku vatru, pa par minuta dinstajte luk dok ne postane staklast. Ubacite svježi češnjak, mrkve i peršinov korijen. Promiješajte, pa kuhajte koju minutu da se povrće karamelizira. Ubacite pelate, kelj, krumpire, češnjak u prahu, slatku i dimljenu papriku, sol, papar, čili i lovor, pa sve zalijte temeljcem. Nema veze ako vam povrće i dalje malo viri iznad temeljca, jer će kelj povenuti kako se bude kuhao pa će sve još dodatno potonuti.

Pustite da sve zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem 30 minuta, dok se krumpiri ne skuhaju do kraja. Po potrebi dodajte još mrvicu vode. Ispecajte van krumpire koje ste ostavili cijele, pa ih viljuškom izgnječite u pire. Umiješajte to natrag u varivo kako bi ga zgusnuli, pa za kraj dodajte još svježi peršin. Kušajte i prilagodite začine, pa poslužite toplo.

Ovo jelo se također dobro podgrijava, pa je super opcija za spremiti unaprijed i ponijeti za na posao.

Quick and Simple Kale and Potato Stew (vegan) / Brzo i jednostavno varivo od kelja i krumpira (vegansko)

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

What is autumn without squash recipes, my friends? Nothing, I say! I’m totally for seasonal fruits and veggies, as not only that they are then at their cheapest, but they’re also at their tastiest. So let’s take full advance of the fall abundance and do some hearty cooking.

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INGREDIENTS:

(Yields 4 servings / 0.99 EUR per serving / 3.96 EUR for all)

½ of butternut squash (0.53 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 large carrots (0.40 EUR)

6 cherry tomatoes (0.80 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

1 cup dried split yellow peas (0.67 EUR)

2 tbsp dried parsley (0.27 EUR)

4 cups vegetable broth (0.27 EUR)

6 sundried tomatoes (0.40 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking tray with parchment paper. Prepare the squash by giving it a good wash. Split it in half, then scoop and discard the seeds. Place on prepared baking tray with skin side down and roast for one hour, until softened and nicely caramelized. Allow the squash to cool slightly before scooping the flesh out of the skin and giving it a brief mash with a fork. I decided to roast the whole squash immediately and then froze the remaining half of the squash puree for future use. If you’d like a thicker soup, you can also dump all of the squash puree in it, or simply do as I did.

While your squash is roasting, wash, peel and finely dice all of the veggies. Soak the sundried tomatoes in a bit of warm water. Pick through the peas and rinse them in a colander, then set aside. Place a large pot with oil on high heat and sauté the onion for a few minutes until slightly translucent. Add in fresh garlic, carrots and cherry tomatoes and cook for a few minutes until slightly caramelized. Stir in garlic powder, coriander, smoked and Hungarian paprika, salt, pepper, red pepper flakes and bay leaf and cook for just a minute so the spices become fragrant. Throw in the peas, parsley and veggie broth. Finely dice the sundried tomatoes and add them into the soup together with their soaking liquid. Stir everything until fully incorporated.

Bring the soup to a rolling boil, then reduce heat and simmer on low for about one hour, until the peas are softened and cooked through. Finally, stir in the roasted squash puree, taste and adjust seasoning, then serve.

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Dragi prijatelji, što je jesen bez recepata sa tikvom? Ništa, baš ništa! Veliki sam zagovornik sezonskih recepata i načina kuhanja, jer tada ne samo da su voće i povrće najjeftiniji, već su ujedno i najukusniji. Stoga treba u punoj mjeri iskoristiti jesensko izobilje i baciti se na kuhanje.

SASTOJCI:

(Za 4 porcije / 7,35 kn po porciji / 29,41 kn za sve)

½ butternut tikve (4,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 velike mrkve (3,00 kn)

6 cherry rajčica (6,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

1 šalica sušenog žutog graška (5,00 kn)

2 žlice sušenog peršina (2,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

6 sušenih rajčica (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Pripremite tikvu tako da ju dobro operete i raspolovite. Žlicom očistite i bacite sve sjemenke. Stavite tikvu na pripremljeni protvan, sa kožom okrenutom prema dolje i pecite sat vremena da omekša i karamelizira se. Pustite tikvu da se malo ohladi prije nego meso odvojite od kože i malo ga izgnječite vilicom. Ja sam odlučila odmah ispeći cijelu tikvu, pa polovicu pirea smrznuti za kasnije. Ako želite gušću juhu, možete u nju ubaciti pire od cijele tikve, ili pak učinite kako sam i ja.

Dok se tikva peče, operite, ogulite i fino nasjeckajte svo povrće. Sušene rajčice namočite u malo tople vode. Proberite grašak i isperite ga u cjediljci pod tekućom vodom, pa stavite na stranu. Stavite veliki lonac na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte svježi češnjak, mrkve i cherry rajčice, te kuhajte koju minutu da se sve blago karamelizira. Umiješajte češnjak u prahu, korijander, dimljenu i slatku papriku, sol, papar, sušeni čili i lovor i kuhajte minutu, samo da začini zamiriše, prije nego dodate grašak, peršin i temeljac. Fino nasjeckajte sušene rajčice, pa i njih ubacite skupa sa tekućinom u kojoj su se namakale. Dobro sve promiješajte.

Pustite da juha zavrije, smanjite vatru i krčkajte oko jedan sat, dok grašak ne omekša i ne bude sasvim kuhan. Na kraju umiješajte pire od pečene tikve, kušajte i prilagodite začine, pa poslužite.

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

Kale, Parsnip and Lentil Soup (vegan) / Juha od kelja, pastrnjaka i leće (veganska)

Colder autumn days are like made for wearing your favorite sweater and getting cozy with a bowl of a nice hot soup. This dish is not only delicious and healthy, but also very satisfying and filling, so it can definitely be served as a full meal. It comes together very quickly and reheats great, and thus makes a wonderful meal prep option.

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INGREDIENTS:

(Yields 6 servings / 0.85 EUR per serving / 5.12 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.13 EUR)

1 chili pepper (0.20 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

2 large parsnips (1.33 EUR)

2 large carrots (0.40 EUR)

1 medium sized kale head (0.67 EUR)

2 cups brown lentils (0.80 EUR)

2 tbsp dried parsley (0.27 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups vegetable broth (0.40 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Rinse the lentils in a colander and set aside. Place a large pot with oil on high heat and sauté the onion for a few minute until slightly translucent. Add in fresh garlic, chili pepper, garlic powder, coriander, smoked and Hungarian paprika, salt, pepper, red pepper flakes and bay leaf. Give a good stir and cook for just a minute until the spices become fragrant. Add in parsnips, carrots, kale, lentils, parsley, tomato paste and veggie broth. Stir and bring to a boil.

Once the soup reaches a rolling boil, reduce heat to low and simmer with a lid cracked open for 30 minutes. Taste and adjust seasoning and serve warm.

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Hladniji jesenski dani su kao stvoreni za to da se zavučete u najdraži džemper i ugnijezdite se sa zdjelicom fine tople juhice. Ovo jelo ne samo da je ukusno i zdravo, već je ujedno i vrlo zasitno, pa ga definitivno možete poslužiti kao samostalan obrok. Pripremiti ćete ga za čas, a podgrijava se super, pa je izvrsna ideja za pripremiti unaprijed i ponijeti na posao.

SASTOJCI:

(Za 6 porcija / 6,36 kn po porciji / 38,16 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,00 kn)

1 čili papričica (1,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

2 velika pastrnjaka (10,00 kn)

2 velike mrkve (3,00 kn)

1 srednje velika glavica kelja (5,00 kn)

2 šalice zelene leće (6,00 kn)

2 žlice sušenog peršina (2,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Isperite leću u cjediljci pod tekućom vodom i stavite na stranu. Stavite veliki lonac na jaku vatru, pa na ulju par minuta prodinstajte luk, sve dok ne postane staklast. Ubacite svježi češnjak, čili papričicu, češnjak u prahu, korijander, dimljenu i slatku papriku, sol, papar, sušeni čili i lovor. Dobro promiješajte i kuhajte minutu, samo da začini zamiriše. Dodajte pastrnjak, mrkve, kelj, leću, peršin, koncentrat rajčice i povrtni temeljac. Promiješajte i pustite da zavrije.

Kada juha zavrije, smanjite vatru i lagano krčkajte 30 minuta sa odškrinutim poklopcem. Kušajte i prilagodite začine, pa poslužite toplo.

Kale, Parsnip and Lentil Soup (vegan) / Juha od kelja, pastrnjaka i leće (veganska)

Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)

Oh, hey, look, it’s a one-pot pasta dish! I haven’t made any of those in a while, which needs to be promptly corrected. I used fresh store-bought Spätzle in the recipe, but you’re more than welcome to substitute them with any other type of fresh or dried pasta. Just keep in mind that dried pasta will require more liquid and a longer cooking time to thoroughly cook, so adjust accordingly.

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INGREDIENTS:

(Yields 4 servings / 1.25 EUR per serving / 5.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ small head of kale (0.20 EUR)

500 grams of Spätzle (1.33 EUR)

2 cups vegetable broth (0.13 EUR)

½ cup finely grated hard cheese (0.67 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Clean and thinly slice the mushrooms. Place a deep skillet on high heat and sauté the onion until translucent. Add in garlic, stir and cook for a minute or two before adding in butter, mushrooms, salt and pepper. Give a good stir and cook for a few minutes until the mushrooms decrease in volume. Stir in kale and cover the skillet with a lid so the kale can wilt down.

After about 2-3 minutes, add Spätzle and vegetable broth to the skillet. Give a good stir, reduce heat to low, cover and cook for a few minutes, until the liquid is mostly absorbed and the pasta is done. Just be sure to give a good stir every now and then so that the paste doesn’t stick to the pot. Once the pasta is done, remove from heat and stir in grated cheese (I used Grana Padano). Taste and adjust seasoning and serve immediately.

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Evo vam jedan super recept za tjesteninu gdje ćete zaprljati samo jedan lonac. Već dugo nisam objavila ništa tog tipa, pa to treba pod hitno ispraviti. Ja sam upotrijebila svježe kupovne spätzle (iz Lidla), ali vi slobodno uzmite bilo kakvu drugu svježu ili sušenu tjesteninu. Samo imajte na umu da će vam za sušenu tjesteninu trebati više tekućine, a i samo vrijeme kuhanja će biti duže, pa stoga tako i prilagodite recept.

SASTOJCI:

(Za 4 porcije / 9,37 kn po porciji / 37,46 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ male glavice kelja (1,50 kn)

500 g spätzli (10,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

½ šalice fino ribanog tvrdog sira (5,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Očistite i tanko narežite gljive. Duboku tavu stavite na jaku vatru, pa na ulju prodinstajte luk dok ne bude staklast. Dodajte češnjak, promiješajte i kuhajte minutu, samo da češnjak zamiriši, prije nego ubacite maslac, gljive, sol i papar. Dobro sve promiješajte te kuhajte nekoliko minuta da se volumen gljiva smanji. Umiješajte kelj i poklopite tavu kako bi kelj povenuo.

Nakon 2-3 minute dodajte spätzle i temeljac. Sve dobro promiješajte, smanjite vatru na laganu te kuhajte par minuta dok se tjestenina skroz ne skuha i ne popije većinu tekućine. Pazite da u međuvremenu tu i tamo sve promiješate kako se tjestenina ne bi zapekla za dno tave. Maknite s vatre kada su spätzle gotove i umiješajte sir (ja sam upotrijebila Grana Padano). Kušajte i prilagodite začine pa odmah poslužite.

Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)