main dish

Grilled Tuna (paleo) / Tuna na žaru (paleo)

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I’m ashamed to admit how long it’s been since I’ve last cooked up some fresh fish. Since I bought a beautiful piece of tuna for gravlax, I decided to toss a chunk on a grill as well. I ate it with a handful of cherry tomatoes and this whole lunch was done in about 10 minutes.

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INGREDIENTS:

(Yields 1 serving / 3.51 EUR)

For tuna:

Tuna fillet of preferred size (2.67 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tbsp olive oil (0.04 EUR)

For serving:

Handful of cherry tomatoes (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

Drizzle of olive oil (0.02 EUR)

Juice from ¼ of a lemon (0.07 EUR)

METHOD:

Place grilling pan on high heat and allow it to get thoroughly warmed up. Wash and pat dry tuna with a paper towel. Brush the fish with olive oil, then sprinkle with salt and pepper. Place on preheated grilling pan and grill for about 3 minutes on one side, then flip and finish for another minute or two on the other side. Meanwhile, while the fish cooks, wash and halve cherry tomatoes and season them with salt and pepper. Transfer cooked fish on a plate with tomatoes, drizzle with a bit more olive oil and lemon juice and dig in right away.

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Sve me sram priznati kada sam zadnji puta kuhala neku svježu ribu. Pošto sam kupila krasanu tunu za gravlax, odlučila sam baciti komad i na gril. Poslužila sam ju sa cherry rajčicama i cijeli je ručak bio gotov u desetak minuta.

SASTOJCI:

(Za 1 porciju / 26,10 kn)

Za tunu:

File tune po želji (20,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žlica maslinovog ulja (0,33 kn)

Za posluživanje:

Pregršt cherry rajčica (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Mrvica maslinovog ulja (0,15 kn)

Sok od ¼ limuna (0,50 kn)

PRIPREMA:

Stavite gril tavu na jaku vatru da se dobro ugrije. Operite i papirnatim ručnikom dobro posušite tunu. Premažite ribu maslinovim uljem te posipajte soli i paprom. Stavite peći na zagrijanu tavu i pecite oko 3 minute na jednoj strani, pa okrenite i dovršite još minutu-dvije na drugoj strani. U međuvremenu, dok se riba peče, operite i raspolovite cherry rajčice te ih začinite soli i paprom. Gotovu ribu stavite na tanjur sa rajčicama, pokapajte sa još malo maslinovog ulja i limunovim sokom pa odmah navalite.

Grilled Tuna (paleo) / Tuna na žaru (paleo)

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom

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I was in a mood for something flavorful and spicy, but also had a lot of odds and ends floating around the fridge. Instead of resorting to a takeout, which is undoubtedly always my first instinct, I decided to whip up a fried rice dish. For me, fried rice is always the best way to use up any boring leftovers.

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INGREDIENTS:

(Yields 4 servings / 1.28 EUR per serving / 5.11  EUR for all)

For fried rice:

1 chicken breast (2.67 EUR)

½ tsp salt (0.01 EUR)

2 tbsp corn starch (0.07 EUR)

5 tbsp sunflower seed oil, divided (0.03 EUR)

2 large carrots (0.13 EUR)

1 red bell pepper (0.20 EUR)

3 cloves of garlic (0.10 EUR)

¼ small head of cabbage (0.20 EUR)

1 onion (0.10 EUR)

2 cups precooked rice (0.20 EUR)

For teriyaki sauce:

1/3 cup soy sauce (0.33 EUR)

½ cup warm water (–)

1 tbsp corn starch (0.03 EUR)

2 tbsp honey (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Pinch of cayenne pepper (0.03 EUR)

Additional:

4 tbsp crushed cashews for serving (0.67 EUR)

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METHOD:

Dice the chicken, sprinkle with salt and let sit for about 20 minutes. Meanwhile, wash, peel and thinly slice all the vegetables so you have everything ready once you start cooking, as it’s gonna go quickly. Place wok on high heat to get it thoroughly warmed up. Toss chicken with corn starch.

Add 2 tablespoons of oil to hot wok and half of the chicken. Stir-fry for a few minutes, until chicken is crispy and golden. Remove chicken from wok and then repeat the process with remaining meat and fresh 2 tablespoons of oil. If necessary, deglaze the pan in between. Once you removed the chicken, add a bit of water to wok, place it back on high heat and scrape all the bits off with a spatula. Allow most of the water to evaporate, but be sure to reserve this sauce with all its delicious bits for later.

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Once all the meat is done and you did another deglazing, add remaining oil to the wok and gradually add in thinly sliced carrots, bell pepper, garlic, cabbage and onion, following this order. Stir-fry for a minute or two before adding in each new vegetable. Return chicken to the wok, add precooked rice and stir everything well.

In a bowl, quickly whisk together all sauce ingredients and add the sauce all the juices left over from deglazing the pan. Pour sauce over veggie, meat and rice mixture in wok, give everything a good stir and cook for a few seconds, just until the sauce thickens. Serve immediately sprinkled with crushed cashews.

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Jelo mi se nešto bogatog okusa i začinjeno, ali sam imala i hrpu nekakvih ostataka koji su mi se povlačili po frižideru. Umjesto da pribjegnem tome da naručium dostavu, što mi je bez dvojbe uvijek prvi instinkt, na brzinu sam smutila ovu prženu rižu. Jer za mene je pržena riža uvijek najbolji način za iskoristiti dosadne ostatke hrane.

SASTOJCI:

(Za 4 porcije / 9,57 kn po porciji / 38,26 kn za sve)

Za prženu rižu:

1 pileća prsa (20,00 kn)

½ žličice soli (0,01 kn)

2 žlice kukuruznog škroba (0,50 kn)

5 žlica suncokretovog ulja, podijeljene (0,25 kn)

2 velike mrkve (1,00 kn)

1 crvena paprika (1,50 kn)

3 češnja češnjaka (0,75 kn)

¼ male glavice kupusa (1,50 kn)

1 luk (0,75 kn)

2 šalice kuhane riže (1,50 kn)

Za teriyaki umak:

1/3 šalice soja sosa (2,50 kn)

½ šalice tople vode (–)

1 žlica kukuruznog škroba (0,25 kn)

2 žlice meda (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Prstohvat kajenskog papra (0,25 kn)

Dodatno:

4 žlice drobljenih indijskih oraščića za posluživanje (5,00 kn)

PRIPREMA:

Narežite piletinu na kockice, posolite i ostavite da odstoji 20-tak minuta. U međuvremenu operite, očistite i tanko narežite svo povrće kako bi bilo spremno kada krenete kuhati, jer će sve ići jako brzo. Stavite wok na jaku vatru da se dobro ugrije. Piletinu pomiješajte sa kukuruznim škrobom.

U vrući wok dodajte 2 žlice ulja i pola piletine. Pržite uz miješanje nekoliko minuta, dok piletina ne bude hruskava i zlatna. Maknite meso iz woka i ponovite sa ostatkom piletine i nove 2 žlice ulja. Po potrebi prethodno otopite sve sedimente koji su se skupili u woku od prženja mesa, i to tako da dodate u wok mrvicu vode i nad vatrom špahtlom postružete sve što se za wok prilijepilo. Pustite da većina vode ispari prije nego što ćete takav umak, sa svim ukusnim mrvicama od pečenja sačuvati za kasnije.

Kada je svo meso gotovo i još ste jednom otopili sve mesne sedimente, dodajte preostalu žlicu ulja i postepeno ubacujte tanko narezane mrkvu, papriku, češnjak, kupus i luk, i to slijedeći ovaj redoslijed. Svaki puta minutu-dvije miješajte i pržite prije nego dodate novo povrće. Vratite piletinu u wok, dodajte kuhanu rižu te sve dobro promiješajte.

U zdjelici brzo pomiješajte sve sastojke za umak skupa sa umakom koji ste sačuvali od prženja mesa. Prelijte preko mješavine povrća, mesa i riže te sve dobro pomiješajte. Kuhajte par sekundi, samo dok se umak ne zgusne. Poslužite odmah posipano sa drobljenim indijskim oraščićima.

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

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We’re having a case of really moody weather over here and as a result everyone seems to be down with a cold. This soup is loaded with ginger and will help clear out those clogged sinuses. Plus, it’s also yummy and super simple to make.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.18 EUR for all)

2 large sweet potatoes (1.33 EUR)

3 large carrots (0.20 EUR)

1 thumb-sized piece of ginger (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

6 cloves of garlic (0.20 EUR)

6 cups water (–)

2 tbsp chopped parsley (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Peel and chop up sweet potatoes, carrots and ginger, then toss together in a baking tray with salt, pepper and coconut oil. Quarter the onion with its skin intact and arrange among diced veggies together with unpeeled garlic. Bake everything for 45 minutes, until veggies start to get slightly charred.

Allow veggies to cool a bit before squeezing garlic cloves out of its skins and discarding onion peels. Add all the vegetables to a food processor with 6 cups of water and pulse until smooth. Bring the soup to a boil and serve hot, sprinkled with chopped parsley.

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Pošto je vrijeme u zadnje vrijeme stvarno čudljivo, svi su navukli nekakve prehlade. Ova je juhica dobro napucana sa đumbirom, pa će vam za čas pročistiti zaštopane sinuse. Osim toga je i jako fina i super jednostavna za napraviti.

SASTOJCI:

(Za 6 porcija / 2,73 kn po porciji / 16,36 kn za sve)

2 velika batata (10,00 kn)

3 velike mrkve (1,50 kn)

1 komad đumbira veličine palca (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

6 šalica vode (–)

2 žlice sjeckanog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ogulite i narežite batat, mrkvu i đumbir, pa u protvanu pomiješajte sa solju, paprom i kokosovim uljem. Raščetvorite luk skupa sa ljuskom i zajedno sa neoguljenim češnjakom rasporedite među narezanim povrćem. Pecite sve skupa oko 45 minuta, dok se povrće lagano ne karamelizira.

Pustite da se povrće mrvicu ohladi prije nego češnjak istisnete iz ljuski i bacite ljuske od luka. Sve propulsirate u multipraktiku skupa sa 6 šalica vode dok ne dobijete glatku masu. Stavite juhicu da prokuha i poslužite vruću, posipanu sjeckanim peršinom.

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

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I’m gonna just throw this out in the open. This dish is very fugly looking. Don’t cook it if you’re trying to impress on a first date. On the other hand, it’s also so comforting and tasty. So maybe reserve it for that date night when you stop feeling uncomfortable parading your ugliest, but coziest, sweatpants in front of your significant other. Or, you know, just keep a batch around for those weeknights when you’re too zonked to even consider cooking. Trust me – you’ll thank yourself on any Wednesday evening for having sense enough to whip this up on a lazy Sunday.

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INGREDIENTS:

(Yields 6 servings / 0.63 EUR per serving / 3.78 EUR for all)

2 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

Small chunk of bacon (0.67 EUR)

500 grams of portobello mushrooms (2.00 EUR)

3 garlic cloves (0.10 EUR)

1 large tomato (0.27 EUR)

½ cup millet (0.40 EUR)

½ cup pearl barley (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 bay leaf (0.01 EUR)

2 ½ cups water (–)

2 tbsp finely chopped fresh parsley (0.13 EUR)

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METHOD:

Finely dice all of the vegetables and bacon. Halve and slice the mushrooms. Place a large skillet on high heat to warm up. Add oil, then saute onion for a few minutes until softened. Add in bacon and cook to crisp up. Gradually add in sliced mushrooms to cook them down. It probably looks like you have an enormous amount overflowing your skillet, but those will cook down in just minutes.

When mushrooms have cooked down, add in garlic, tomato, millet, barley, salt, pepper, bay leaf and water. Stir to combine, bring to a boil, immediately reduce heat to low and cook with a lid cracked open for 25-30 minutes, until barley is cooked through. Fluff up with a fork and serve sprinkled with fresh parsley.

This dish reheats and freezes great, so do yourself a big favor and stock up.

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Biti ću iskrena sa vama: ovo jelo izgleda užasno grdo. Nemojte ga kuhati da nekog impresionirate na prvom spoju. S druge strane, jako je fino. Pa ga možda spremite za večeri kada vam prestane biti neugodno pred boljom polovicom defilirati u vašoj najružnijoj i najudobnijoj trenirci. Ili jednostavno imajte zalihu za dane u tjednu kada ste prekrepani da i pomislite na kuhanje. Vjerujte mi – reći ćete si jedno veliko hvala u srijedu navečer što ste bili dovoljno mudri da si ovo skuhate u lijenu nedjelju.

SASTOJCI:

(Za 6 porcija / 4,73 kn po porciji / 28,36 kn za sve)

2 žlice suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

Mali komadić špeka (5,00 kn)

500 g šampinjona (15,00 kn)

3 češnja češnjaka (0,75 kn)

1 velika rajčiuca (2,00 kn)

½ šalice prosa (3,00 kn)

½ šalice ječmene kaše (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 lovorov list (0,20 kn)

2 ½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Fino nasjeckajte svo povrće i špek. Raspolovite i narežite gljive na listiće. Stavite veliku tavu na jaku vatru i pustite da se ugrije. Dodajte u tavu ulje pa kratko popržite luk da omekša. Ubacite špek i dinstajte ga dok se ne zahrska. Postepeno dodajte i kuhajte gljive da iz njih izađe većina tekućine. Možda će vam se učiniti da imate enormnu količinu gljiva u tavi, ali će se one brzo iskuhati i smanjiti u volumenu.

Kada su gljive gotove, dodajte češnjak, rajčicu, proso, ječam, sol, papar, lovorov list i vodu. Dobro promiješajte, pustite da zavrije pa smanjite vatru na skroz lagano. Kuhajte sa odškrinutim poklopcem 25-30 minuta, dok se ječam skroz ne skuha. Vilicom raštrkajte i poslužite posipano svježim peršinom.

Ovo se jelo super podgrijava i smrzava, pa si napravite veliku uslugu i nakuhajte veću zalihu.

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

Okonomiyaki Inspired Cabbage Pancake / Palačinka sa zeljem inspirirana Okonomiyakijem

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While I was in school (I have a B.A. in Japanese language and culture), we’d often have parties with our teachers which, more often than not, included food. Our teachers were all super nice and friendly and were kind enough to teach us how to prepare sushi and other Japanese delicacies. Also, a few of my colleagues went on round trips to Japan and would always haul food back home. As you can imagine, my student life wasn’t bad at all, as it mostly included a lot of eating.

From those times stem my memories of okonomiyaki – a delicious savory cabbage pancake drenched with sauce and various toppings. Unfortunately, I couldn’t get ahold of any of those ingredients necessary to make an authentic Japanese dish. Things like aonori, bonito flakes and okonomiyaki sauce are nowhere to be found over here. But I worked with what I had and produced a yummy and easy-to-mix treat anyway. So here’s a very simplified okonomiyaki type of dish for you to try out.

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INGREDIENTS:

(Yields 1 pancake / 2.10 EUR)

For the pancake:

¼ of small head of cabbage (0.13 EUR)

2 spring onions (0.27 EUR)

2 eggs (0.40 EUR)

1 cup all-purpose flour (0.07 EUR)

½ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Few thin slices of bacon (0.67 EUR)

Topping:

2 tbsp tomato puree or ketchup (0.13 EUR)

1 tbsp barbecue or teriyaki sauce (0.27 EUR)

1 tbsp mayonnaise (0.13 EUR)

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METHOD:

Place a cast iron skillet on medium heat, so it gets thoroughly warm while you prepare everything else. Thinly slice cabbage and spring onion, reserving the onion greens for garnish. In a bowl, whisk together eggs, flour, water, salt and pepper. The mixture should be like a thick pancake batter. Dump in shredded cabbage and spring onion, then stir well so all of the vegetables are coated in batter.

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Add oil to preheated skillet and swish around so the skillet is coated evenly. Pour in all of the batter and press down with a spatula to even it out. Cut bacon slices in a few smaller segments and arrange on top of the pancake, pressing them a bit into the batter. Leave the pancake alone for about 10 minutes, until the bottom is browned and crispy and the top is slightly set.

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Flip the pancake over and cook for another 5 minutes, so the bacon and the other side get crispy as well. I found that the simplest flipping method was to cover the skillet with a plate and turn the skillet over, so that okonomiyaki falls out on the plate. Then I’d just slide it off the plate back into the skillet.

Serve okonomiyaki with meat side up. Whisk tomato puree / ketchup with barbecue / teriyaki sauce and spread on top. Drizzle with mayo and sprinkle with onion greens. Serve immediately.

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Dok sam bila na faksu (završila sam Japanologiju), često smo imali tulume sa profesorima koji su uglavnom uključivali i hranu. Profesori su nam bili jako simpatični i dragi, a naučili su nas raditi sushi i druge japanske delicije. Uz to, dosta kolega s faksa išlo je u Japan, pa bi se vraćali doma nakrcani japanskom hranu. Kao što možete zamisliti, studentski mi je život uz svu tu hranu bio užasno težak.

Iz tih vremena proizlaze i sjećanja na okonomiyaki – prefinu slanu palačinku od zelja, natopljenu umakom i raznim dodacima. Na žalost, nisam uspjela nabaviti sastojke za autentično japansko jelo. Stvari kao aonori, bonito i okonomiyaki sos kod nas nisu dostupne. Ali sam zato upotrijebila ono što mi je bilo pri ruci i smutila ovo ukusno i jednostavno jelo.

SASTOJCI:

(Za 1 palačinku / 15,11 kn)

Za palačinku:

¼ male glavice kupusa (1,00 kn)

2 mlada luka (2,00 kn)

2 jaja (3,00 kn)

1 šalica glatkog brašna (0,50 kn)

½ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žlica suncokretovog ulja (0,05 kn)

Par tankih kriški špeka (5,00 kn)

Za serviranje:

2 žlice umaka od rajčice ili kečapa (0,50 kn)

2 žlice barbacue umaka ili teriyaki umaka (2,00 kn)

1 žlica majoneze (1,00 kn)

PRIPREMA:

Stavite željeznu tavicu na srednje-jaku vatru da se dobro ugrije dok pripremate sve ostalo. Tanko narežite zelje i luk, a zeleni dio mladog luka stavite na stranu za serviranje. U zdjeli pomiješajte jaja, brašno, vodu, sol i papar. Smjesa treba biti kao gusta smjesa za palačinke. Ubacite unutra zelje i luk, te dobro pomiješajte da svo povrće bude pokriveno smjesom.

Dodajte ulje u zagrijanu tavu i okrećite ju da bude ravnomjerno namašćena. Ulijte svu smjesu u tavicu, poravnajte i pritisnite špatulom. Narežite kriške špeka na manje komade, posložite špek po palačinki i lagano ga utisnite u smjesu. Pustite sada da se sve peče 10-tak minuta, dok dno palačinke ne bude smečkasto i hrskavo, a vrh se ne zgusne.

Preokrenite palačinku i pecite još jedno 5 minuta, da se špek i druga strana isto zahrskaju. Meni je najlakše bilo preokrenuti palačinku tako da tavu poklopim tanjurom i onda sve preokrenem. Palačinka bi mi ispala na tanjur i onda bi ju samo odsklizala natrag u tavu.

Poslužite okonomiyaki sa mesnom stranom prema gore. Pomiješajte paradajz sos / kečap sa barbecue / teriyaki umakom i premažite to po palačinki. Pokapajte majonezom i posipajte zelenjem od mladog luka. Odmah poslužite.

Okonomiyaki Inspired Cabbage Pancake / Palačinka sa zeljem inspirirana Okonomiyakijem

Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

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I’ve definitely upped my pizza game a notch from the last time I’ve baked it. Since I don’t own a pizza stone or any other fancy stuff other than a baking tray and my oven, I’m always looking for ways to enhance and elevate the pizza experience without caving in and buying additional cookware. Also, I wanted to utilize the fact that fresh tomatoes are just exploding with flavour at the moment.

The secret of this pizza is very soft and pliable dough, with plenty of olive oil mixed in. It bakes short, but on high temperature and in two parts. First part is to puff up the dough and evaporate excess liquids from vegetables we are using. The second baking is there just to briefly crisp it all up and melt the cheese. This ensures that the cheese doesn’t burn but turns into a gooey heaven instead.

Also, we won’t be using rolling pins on our dough. Instead, we’ll just stretch the dough out with our hands. Let’s allow it to be imperfect. In return, it will puff out beautifully.

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INGREDIENTS:

(Yields 1 pizza / 1.05 EUR)

For the dough:

½ tsp dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)

½ cup warm water (–)

Pinch of salt (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

Additional:

Olive oil for greasing bowl, dough, your hands and baking pan (0.07 EUR)

For pizza topping:

3 tbsp roasted red pepper salsa (0.07 EUR)

1 medium sized heirloom tomato (0.27 EUR)

1 small onion (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ tsp dried oregano (0.03 EUR)

½ cup shredded cheese(0.27 EUR)

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METHOD:

To make the dough, start off by whisking together yeast, sugar and 1 teaspoon of flour in warm water. Allow to sit for 10 minutes until bubbly and frothy. If the yeast doesn’t bubble up, discard and start with a fresh batch of yeast, as your dough might not rise.

Add 1 cup of flour, salt and 2 tablespoons of oil to the bubbly yeast. Mix with a spoon until shabby dough forms, then dump on a clean counter and shortly knead, incorporating more flour as necessary. Final dough should be quite soft and pliable, but not too sticky.

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Clean up your mixing bowl, lightly grease with more oil and turn the dough around to grease from all sides. Cover with clean kitchen towel and allow it to rest for about half an hour, until doubled in size.

When ready to bake, preheat oven to 250°C. Gently deflate the dough onto a lightly greased baking tray. Add a bit more oil to the dough and your hands, then work to stretch it out with your fingers and shape the pizza. Should any holes appear, fear not and just pinch the dough back together.

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Top the stretched dough with a thin layer of red pepper salsa. You can definitely use a roasted tomato salsa, ajvar, or any other pizza sauce you prefer. Thinly slice tomato and onion, then scatter around, topping them with salt, pepper and oregano.

Bake pizza for 10 minutes in the upper third of the oven. Quickly scatter shredded cheese on top and finish baking for 5 more minutes in the oven’s lower third. Serve immediately.

Vegans: Feel free to ditch the cheese with its additional baking step and make this pizza vegan! In that case, I’d recommend baking the pizza during a single 13-15 minute session on the middle rack, until crispy and blistered on the edges.

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Definitivno sam za jedan nivo unaprijedila pečenje pizze od kada sam ju zadnji puta radila. Pošto nemam kamen za pizzu, niti neko drugo fensi pomagalo osim protvana i pećnice, uvijek gledam kako da još nabrijem pizza iskustvo, a bez da moram kupovati nešto novo. Osim toga, htjela sam iskoristiti i činjenicu da su rajčice trenutno najfinije ikad.

Tajna ove pizze je jako mekano i podatno tijesto u kojeg ide dosta maslinovog ulja. Peče se kratko, ali na visokoj temperaturi i u dvije etape. Prva je zato da se tijesto napuhne i višak vode iz povrća ishlapi. Drugi dio pečenja je samo da se kratko sve zahrska, a sir rastopi. Na taj način sir neće zagoriti već se pretvoriti u raspoljenu divotu.

Također, nećemo tijesto valjati, nego ga samo rastegnuti rukama. Pustiti ćemo ga da bude nesavršeno. Za uzvrat će ono biti divno napuhnuto.

SASTOJCI:

(Za 1 pizzu / 7,49 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

1 – 1 ½ šalica glatkog brašna, podijeljena (0,50 kn)

½ šalice tople vode (–)

Prstohvat soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

Dodatno:

Maslinovo ulje za namastiti posudu, tijesto, vaše ruke i protvan (0,50 kn)

Za pizzu:

3 žlice šalše od pečenih crvenih paprika (0,50 kn)

1 srednje velika rajčica volovsko srce (2,00 kn)

1 mali luk (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ žličice sušenog origana (0,25 kn)

½ šalice naribanog sira (2,00 kn)

PRIPREMA:

Da bi ste napravili tijesto, za početak pomiješajte skupa kvasac, šećer i žličicu brašna sa toplom vodom. Ostavite da miruje 10 minuta, dok smjesa ne postane pjenasta i ne nabubri. Ako kvasac ne postane pjenast, bacite i krenite ispočetka sa novim kvascem, jer vam se kasnije tijesto možda neće dignuti.

U pjenasti kvasac dodajte 1 šalicu brašna, sol i 2 žlice maslinovog ulja, pa miješajte žlicom dok se ne formira labavo tijesto. Sve istresite na čistu radnu plohu i kratko mijesite, dodajući malo po malo brašna prema potrebi. Tijesto treba biti mekano i podatno, ali ne previše ljepljivo.

Očistite posudu, lagano namastite, pa okrećite unutra kuglu tijesta da se namasti sa svih strana. Pokrijte čistom kuhinjskom krpom i ostavite da se diže oko pola sata, dok se tijesto ne udvostruči.

Kada ste spremni za pečenje zagrijte pećnicu na 250°C. Nježno ispuhnite tijesto na lagano namašćeni protvan. Stavite mrvicu ulja na tijesto i ruke, pa prstima rastegnite tijesto i oblikujte pizzu. Ako vam negdje slučajno pukne, ništa zato i samo stisnite tijesto skupa da zakrpate rupu.

Pokrijte rastegnuto tijesto sa tankim slojem šalše od pečenih paprika. Ako želite, apsolutno možete upotrijebiti šalšu od pečenih rajčica, ajvar, ili bilo koji drugi umak za pizzu koji volite. Tanko narežite rajčicu i luk pa ih raširite po pizzi i posipajte solju, paprom i origanom.

Pecite pizzu 10 minuta u gornjoj trećini pećnice. Brzo po njoj raštrkajte ribani sir, pa dovršite pečenje sa još 5 minuta u donjoj trećini pećnice. Odmah poslužite.

Vegani: Slobodno izbacite sir i dodatno pečenje i napravite vegansku pizzu! U tom slučaju, moja je preporuka peći pizzu sve skupa 13-15 minuta u sredini pećnice, dok ne bude hruskava i nabubrena po rubovima.

Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)

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Peppers are everywhere and the smell of them cooking is just too tempting to be ignored. This is my take on traditional stuffed peppers in an attempt to feed a vegetarian boyfriend on a low-histamine diet.

IMGP5260

INGREDIENTS:

(Yields 7 stuffed peppers / 0.30 EUR per pepper / 2.07 EUR for all)

7 large bell peppers (0.67 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.07 EUR)

1 small zucchini (0.07 EUR)

Handful of fresh parsley (0.07 EUR)

1 cup precooked rice (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 ball of mozzarella cheese (0.93 EUR)

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METHOD:

Preheat oven to 200°C. Wash peppers and remove stem and seeds with a small paring knife, while leaving the rest of the skins intact. Cut mozzarella into 7 equal segments. Wash and finely chop up onion, garlic, carrot, zucchini and parsley, then mix together with rice, salt, pepper and paprika. Using a spoon, place small amount of stuffing in each pepper, add mozzarella slice in the center and then fill up with more stuffing.

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Arrange upturned peppers in an oven-safe dish and bake for 45 minutes, until tops are crispy and slightly charred.

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Paprike su svuda oko nas, a mirisi koji se šire dok se kuhaju su jednostavno prezamamni da ih se samo tako može zanemariti. Ovo je moj pokušaj da modificiram tradicionalne punjene paprike i nahranim dečka vegetarijanca na niskohistaminskoj dijeti.

SASTOJCI:

(Za 7 punjenih paprika / 2,19 kn po paprici / 15,31 kn za sve)

7 velikih paprika babura (5,00 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,50 kn)

1 mala tikvica (0,50 kn)

Pregršt svježeg peršina (0,50 kn)

1 šalica kuhane riže (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 loptica mozzarelle (7,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite paprike pa im nožićem izdubite peteljke i sjemenke, pazeći da ne oštetite ostatak kože. Narežite mozzarellu na 7 jednakih dijelova. Operite i fino nasjeckajte luk, češnjak, mrkvu, tikvicu i peršin, pa pomiješajte sa rižom, soli, paprom i crvenom paprikom. Žlicom stavite malu količinu nadjeva u papriku, u sredinu stavite komadić mozzarelle, pa onda napunite do kraja papriku sa još nadjeva.

Složite paprike okrenute prema gore u vatrostalnoj posudi i pecite 45 minuta, dok vrhovi ne budu hrskavi i zažareni.

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)

Whole-Wheat Flour Summer Zucchini Pizza / Ljetna pizza od integralnog brašna sa tikvicama

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If only the summer could last forever, with its abundance of fresh produce, colours, smells and tastes. And the sunshine. Ah… I wanna enjoy the Summer to the max while it’s still here, but I also wanna enjoy a pizza. So here’s a delicious summer pizza for you all!

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INGREDIENTS:

(Yields 1 large pizza / 1.56 EUR)

For the dough:

½ tsp active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

¾ cup warm water (–)

1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)

1 ½ cup whole-wheat flour (0.13 EUR)

2 tbsp olive oil + more for greasing the bowl (0.10 EUR)

½ tsp salt (0.01 EUR)

For the pizza topping:

2 large zucchini (0.40 EUR)

Good pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ cup of hard, finely grated cheese (0.67 EUR)

1 tsp dried oregano (0.07 EUR)

Additional:

A bit of oil for greasing the baking tray (0.01 EUR)

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METHOD:

To prepare the dough, first whisk together yeast, sugar, water and 1 tsp of plain flour in a large mixing bowl and let sit for 10-15 minutes until frothy. If the yeast mixture doesn’t become frothy, discard and start over with fresh batch of yeast because this means that your dough won’t rise either and that would suck.

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Add 1 cup of plain flour, all of whole wheat flour, 2 tbsp of olive oil and salt to the frothy yeast mixture and stir well with a spoon, until shabby dough forms. Dump everything onto a clean flat surface and knead for 5-10 minutes, incorporating extra flour as necessary. The dough should be soft and pliable, but not too sticky. Clean and oil your mixing bowl, turn the dough around to grease from all sides and cover the bowl with clean kitchen towel. Allow the dough to rest for about 30 minutes, until doubled in size.

While you’re waiting for the dough to rise, wash and grate your zucchini. Mix with salt and leave in a colander to drain. You wanna get as much water out of that zucchini as humanly possible.

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When ready to bake pizza, preheat oven to 250°C. Deflate the dough and stretch with your hands on a lightly greased baking tray. This doesn’t need to be perfect and completely even, so just pinch the dough together should you need to patch up any holes. Omitting the rolling rends a super fluffy and puffy finished pizza.

Press any excess liquid with your hands out of the grated zucchini and scatter on top of the dough. Sprinkle with black pepper, grated cheese and oregano and bake for 10-15 minutes in the middle rack, until crispy and golden. Serve immediately.

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Ah, kada bi ljeto moglo trajati vječno sa svojim obiljem svježe hrane, boja, mirisa i okusa. I svo to sunce. Ah… Želim maksimalno uživati u ljetu dok još uvijek traje, ali želim i jednu pizzu. Pa vam evo jedan recept za savršenu ljetnu pizzu.

SASTOJCI:

(Za 1 veliku pizzu / 11,38 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

¾ šalice tople vode (–)

1 – 1 ½ šalice glatkog pšeničnog brašna, podijeljene (0,50 kn)

1 ½ šalica integralnog pšeničnog brašna (1,00 kn)

2 žlice maslinovog ulja + još malo za namastiti posudu (0,75 kn)

½ žličice soli (0,01 kn)

Dodaci za pizzu:

2 velike tikvice (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

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

1 žličica sušenog origana (0,50 kn)

Dodatno:

Malo ulja za namastiti protvan za pečenje (0,05 kn)

PRIPREMA:

Da bi ste napravili tijesto, prvo u velikoj zdjeli pomiješajte kvasac, šećer, toplu vodu i žličicu glatkog brašna. Pustite da miruje 10-15 minuta dok ne postane pjenasto. Ako mješavina do tada ne postane pjenasta, bacite i krenite ispočetka sa novom turom kvasca, jer vam se tijesto vjerovatno neće dignuti, a to bi bilo koma.

Dodajte u mješavinu kvasca 1 šalicu glatkog brašna, svo integralno brašno, 2 žlice maslinovog ulja i sol, pa miješajte žlicom dok se ne formira labavo tijesto. Sve iskrenite na čistu radnu plohu i mijesite 5-10 minute, a po potrebi dodajte još malo brašna. Tijesto treba biti mekano i podatno, ali se ne smije previše lijepiti. Očistite i nauljite svoju posudu, okrenite unutra tijesto da se namasti sa svih strana, pa prekrijte posudu čistom krpom. Ostavite tijesto da se diže oko 30 minuta, dok mu se veličina ne udvostruči.

Dok čekate da se tijesto digne, operite i naribajte tikvice. Pomiješajte sa soli i ostavite u cjediljki. Željite da u tikvici na kraju ostane što manje vode.

Kada ste spremni za pečenje pizze, zagrijte pećnicu na 250°C. Ispuhnite tijesto i rukama ga rastegnite na lagano namašćenom protvanu. To ne mora biti savršeno i svugdje jednako, a rupe samo zakrpajte tako da tijesto stisnete skupa. Ovako, bez valjka, će vam pizza na kraju biti puno prhkija i pufastija.

Rukama iz tikvica iscijedite što više vode pa ih raštrkajte po tijestu. Posipajte sa paprom, naribanim sirom i origanom, pa pecite 10-15 minuta u sredini pećnice, dok pizza ne bude hruskava i zlatno-žuta. Odmah poslužite.

Whole-Wheat Flour Summer Zucchini Pizza / Ljetna pizza od integralnog brašna sa tikvicama

Hot and Sour Soup / Kiselo-ljuta juha

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Can you tell that I’ve been on a Chinese food kick lately? But I wasn’t happy until I’ve made this soup, as I’ve been craving it for weeks. Weeks, I tell you!

Of course, there is nothing better than to have a piping hot, spicy soup on an average summer day. So naturally, I’ve cooked up a batch to feed an army. Or, you know, just me, for a week. Because I’m greedy and this soup is so delicious that I just don’t wanna share.

IMGP5233

INGREDIENTS:

(Yields 8 serving / per serving / for all)

2 tbsp oil

1 large onion

3 large carrots

250 g block of smoked tofu

5 large shiitake mushrooms

8 cups of chicken broth

1 tsp dried chili flakes

¼ cup soy sauce

1 tbsp toasted sesame oil

½ cup apple cider vinegar

½ cup corn starch

½ cup warm water

2 eggs

Handful of chopped green onions or chives for serving

IMGP5234

METHOD:

Wash, peel and finely dice onion, carrots and tofu. Cut the mushrooms into thin strips. Add oil and diced onion to a large pot and saute on high heat until translucent. Add in diced carrot and tofu and cook for a few minutes to soften. Throw in mushrooms, broth, chili, soy sauce and sesame oil and bring to a boil. Reduce heat and simmer for 15 minutes, then add in vinegar.

Completely dissolve corn starch in warm water and then slowly pour into soup, while stirring constantly. This will prevent large blobs of corn starch from forming. Continue stirring while the soup thickens to desired consistency for another minute or two and then remove from heat. Also note that your soup will additionally thicken as it cools. Whisk the eggs in a small bowl and pour into soup in a slow stream, while you gently stirring it.

Taste and adjust seasoning. Serve sprinkled with a bit of chopped green onions or chives. This soup refrigerates and reheats splendidly.

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Jeste li primjetili da se u zadnje vrijeme ubijam u kineskoj klopi? Ali nisam bila skroz sretna dok nisam smućkala i ovu juhu, jer mi se jela već tjednima. Da, da, tjednima!

Naravno, nema bolje stvari od tanjura kipuće i ljute juhe na posječni ljetni dan. Tako da sam, naravno, skuhala lonac dovoljno veliki za nahraniti vojsku. Ili, samo sebe, jedno tjedan dana. Zato jer sam pohlepna i ova juhica je tako fina da ju odbijam dijeliti.

SASTOJCI:

(Za 8 porcija / 6,99 kn po porciji / 55,93 kn za sve)

2 žlice ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 velike mrkve (1,50 kn)

250 g dimljenog tofua (18,00 kn)

5 velikih shii taka (10,00 kn)

8 šalica pilećeg temeljca (14,48 kn)

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

¼ šalice soja sosa (2,50 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

½ šalice jabučnog octa (0,50 kn)

½ šalice kukuruznog škroba (1,50 kn)

½ šalice tople vode (–)

2 jaja (3,00 kn)

Pregršt nasjeckanog mladog luka ili vlasca za posluživanje (2,00 kn)

PRIPREMA:

Operite, ogulite i sitno nasjeckajte luk, mrkve i tofu. Gljive narežite na tanke trakice. Stavite ulje u veliki lonac i na jakoj vatri prodinstajte luk dok ne postane staklast. Dodajte narezane mrkvu i tofu i kratko prokuhajte da omekšaju. Ubacite unutra gljive, temeljac, čili, soja sos i sesamovo ulje te pustite da zavrije. Smanjite temperaturu i krčkajte 15 minuta, pa dodajte ocat.

Dobro rastopite kukuruzni škrob u toploj vodi i polako dolijevajte u juhu uz neprekidno miješanje, kako se ne bi napravile velike grude škroba. Nastavite miješati dok se juha ne zgusne do željene konzistencije još koju minutu, pa maknite s vatre. Imajte na umu kako će se juha još dodatno zgusnuti kako se bude hladila. Razmutite jaja u maloj zdjelici, pa u tankom mlazu uz nježno miješanje ulijevajte u juhu.

Kušajte i prilagodite začine. Poslužite posipano sa malo nasjeckanog mladog luka ili vlasca. Ova juha se super drži u frižideru i podgrijava.

Hot and Sour Soup / Kiselo-ljuta juha

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

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Have you tried making Chinese food at home, but never got that taste just right? So then you just succumb to getting a takeaway instead? Those days are now over because I’m gonna let you in on the secret of perfect homemade Chinese food. It’s MSG!

Just kidding. We’re not using that.

It’s all in the sauce. And a really hot and well-seasoned wok. But mainly, it’s the sauce. For wok seasoning, I suggest you just take a peek at Youtube, but it basically comes down to coating the wok in layers of burnt fat. It does sound kinda gross, but it’s the only way to get that deep smoky flavour.

Now onto the sauce.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.75 EUR for all)

For the sauce:

3 tbsp soy sauce (0.20 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ tsp of cayenne pepper (0.02 EUR)

3 tbsp corn starch (0.10 EUR)

½ cup warm water (–)

For the stir-fry:

½ of large chicken breast (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 large bell pepper (0.27 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.27 EUR)

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METHOD:

Prepare the sauce by whisking together soy sauce, sesame oil, cayenne, corn starch and water until no lumps remain. Set aside.

Cut chicken into thin strips and rub well with salt and pepper. Allow the chicken to soak in the salt and pepper by letting it rest for 20-30 minutes. During that time mince garlic and wash and chop all the vegetables. You want to have everything prepared beforehand before you start cooking, because it’s going to go fast.

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Place wok on high heat for a few minutes until it starts smoking. Add a tablespoon of oil and half of the chicken to your wok and stir-fry for a few minutes until slightly crispy. Remove chicken when it’s done and repeat with second half of the meat.

Remove all meat from the wok, then add to it remaining tablespoon of oil, chopped carrot and minced garlic. Briefly stir-fry, then gradually add in chopped pepper, onion and zucchini in that order, while stir-frying for a few minutes in between, before adding a new batch of veggies. The idea is to start with firmer veggies which take longer to cook and work your way towards softer ones. Once you’ve finished cooking up all the vegetables, return meat to the wok and stir to warm through. Pour sauce over everything, stir and cook for just a few seconds until the sauce thickens. Be sure not to overcook as the sauce might get burnt and bitter.

Remove from heat and serve immediately over a bed of cooked rice. Either go with the plain old rice, or spice things up with this coconut lime rice.

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Jeste li već pokušavali doma kuhati kinesku klopu, ali vam okus nikad ne bi ispao baš onako kako treba? Pa onda na kraju pokleknete i naručite dostavu? Ti su dani sada iza vas jer ću vam odati tajne savršene kineske hrane iz kućne radinosti. To je MSG!

Šalim se. Nećemo to koristiti.

Stvar je u umaku. I jako vrućem i dobro začinjenom woku. Ali uglavnom je stvar u umaku. Što se tiče začinjavanja woka, predlažem da malo virnete na Youtube. Ali u principu, sve se svodi na to da vam wok bude obložen slojevima zagorene masnoće. To možda zvuči malo ogavno, ali je i jedini način da dobijete onaj duboki dimljeni šmek.

Sad idemo na umak.

SASTOJCI:

(Za 4 porcije / 5,12 kn po porciji / 20,49 kn za sve)

Za umak:

3 žlice soja sosa (1,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ žličice kajenskog papra (0,13 kn)

3 žlice kukuruznog škroba (0,75 kn)

½ šalice tople vode (–)

Za stir-fry:

½ velikih pilećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice ulja, podijeljene (0,30 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 velika paprika babura (2,00 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (2,00 kn)

PRIPREMA:

Pripremite umak tako da dobro razmutite soja sos, sezamovo ulje, kajenski papar, škrob i vodu, i to tako da ne bude grudica. Stavite na stranu.

Narežite piletinu na tanke trakice i u nju utrljajte sol i papar. Pustite da odstoji jedno 20-30 minuta da se sol i papar upiju u meso. Za to vrijeme sitno nasjeckajte češnjak te operite i narežite svo povrće. Neka vam sve bude spremno prije nego što krenete kuhati, jer će to ići jako brzo.

Stavite wok na par minuta na jaku vatru dok se ne počne dimiti. Dodajte žlicu ulja i pola mesa, pa pržite miješajući par minuta dok se piletina ne zahrska. Izvadite meso kada je gotovo i ponovite sa ostatkom piletine.

Svo meso maknite iz woka, dodajte u wok preostalu žlicu ulja, narezanu mrkvu i sjeckani češnjak. Kratko pržite uz miješanje, pa onda postepeno u wok dodajte narezanu papriku, luk i tikvicu po tom redoslijedu, a sve tako da miješate i par minuta pržite između svakog novog povrća. Ideja je da počnete sa najtvrđim povrćem kojem treba najduže da se skuha i idete prema onom najmekšem. Kada je svo povrće na taj način gotovo, vratite u wok meso i promiješajte da se ono ugrije. Prelijte preko svega umak, dobro promiješajte i kuhajte svega par sekundi, samo da se umak zgusne. Pazite da ne kuhate predugo jer bi vam umak mogao zagoriti i postati gorak.

Maknite s vatre i odma poslužite preko kuhane riže. Možete upotrijebiti i najobičniju rižu, ili učinite stvar zanimljivijom sa ovom rižom sa kokosom i limetom.

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća