main dish

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)

Crunch Crunch Away, , , , , , , 2 Comments

As the days get warmer, I’m looking for quick dishes that cook in big batches, so I can stay as far away from the stove as possible. This dish is ideal, as it comes together easily and doesn’t require much hovering over the hot pot.

IMGP5148

INGREDIENTS:

(Yields 6 servings / 0.77 EUR per serving / 4.61 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large leek (0.80 EUR)

4 garlic cloves (0.13 EUR)

1 large carrot (0.10 EUR)

500 g of mushrooms (2.67 EUR)

2 cups of brown rice (0.67 EUR)

3 cups of water (–)

½ tsp of salt (0.01 EUR)

½ tsp of freshly ground black pepper (0.01 EUR)

Handful of freshly parsley, roughly chopped (0.13 EUR)

IMGP5151

METHOD:

Wash and chop mushrooms and all of the vegetables, but keep the dark green parts of the leek separated from the rest of it, as you’ll need those a bit later. For the mushrooms, I used a mix of brown button mushrooms and shiitake, but feel free to pick whichever kind is available to you.

IMGP5153

In a large pot, saute on high heat white and light green parts of the leek, garlic and carrot on olive oil, until softened. Add in mushrooms and dark green leek parts to cook down for a few minutes. You might want to do this in a few smaller batches, as the amount of chopped mushrooms might seem enormous at first. Once mushrooms have cooked down and most of the liquid has evaporated, add in the rice to briefly toast, while stirring frequently. Then add in water, salt and pepper, bring to a boil, reduce heat to low and cook with the lid cracked open for 30-40 minutes, until the rice has cooked through. Once you’ve covered the pot with a lid and reduced heat there is no need for stirring, so just step away from the stove and do your own thing as the dish cooks.

IMGP5155

Taste and adjust seasoning, stir in chopped parsley and serve.

IMGP5157

Kako su dani sve topliji, tražim brza jela koja se mogu nakuhati u većim količinama, a sve da mogu biti što dalje od štednjaka što je moguće. Ovo je jelo idealno jer se brzo može smutiti i ne zahtijeva da stalno stojite nad kipućim loncem.

SASTOJCI:

(Za 6 porcija / 5,75 kn po porciji / 34,47 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki poriluk (6,00 kn)

4 češnja češnjaka (1,00 kn)

1 velika mrkva (0,75 kn)

500 g gljiva (20,00 kn)

2 šalice smeđe riže (5,00 kn)

3 šalice vode (–)

½ žličice soli (0,01 kn)

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

Pregršt svježeg peršina, grubo nasjeckanog (1,00 kn)

PRIPREMA:

Operite i narežite gljive i svo povrće, ali držite tamno zeleni dio poriluka odvojen od ostatka jer će vam trebati malo kasnije. Ja sam od gljiva uzela mješavinu smeđih šampinjona i shii taka, ali slobodno upotrijebite one koje su vam na raspolaganju.

U velikom loncu i na jakoj vatri, na maslinovom ulju izdinstajte da omekšaju bijeli i svijetlo zeleni dio poriluka, čenjak i mrkvu. Dodajte gljive i tamno zeleni dio poriluka i kuhajte par minuta da se gljivama smanji volumen. Možda ćete sve morati dodavati u par manjih tura, jer će količina narezanih gljiva isprve biti enormna. Kada se gljive skuhaju i većina tekućine ispari, dodajte rižu i kratko ju tostirajte, uz često miješanje. Onda dodajte vodu, sol i papar, pustite da zavrije, smanjite vatru na nisku i kuhajte sa odškrinutim poklopcem 30-40 minuta, sve dok se riža ne skuha. Kada ste poklopili lonac i smanjili temperaturu više nema potrebe za miješanjem, pa samo pustite da se riža kuha i slobodno se bavite drugim stvarima.

Kušajte i prilagodite začine, umiješajte nasjeckani peršin i poslužite.

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)

One Pot Pancetta and Chili Pasta / Tjestenina sa pancetom i chilijem iz jednog lonca

Crunch Crunch Away, , , , , Leave a comment

The following pasta dish is one of the staples at our place. It requires minimal fuss and is whipped up from the items we usually have sitting around. If you need to level up your game of quick weeknight meals, look no further. Plus, it all cooks in a single pot, which also means fast clean up.

IMGP5139

INGREDIENTS:

(Yields 4 generous servings / 0.83 EUR per serving / 3.33 EUR for all)

2 tbsp olive oil (0.09 EUR)

4-5 slices of pancetta, diced (0.67 EUR)

1 onion, diced (0.07 EUR)

3 garlic cloves, minced (0.10 EUR)

1 chili pepper, minced (0.07 EUR)

1 large bell pepper, diced (0.27 EUR)

1 can diced tomatoes (0.93 EUR)

1 tbsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.03 EUR)

1 tbsp apple cider vinegar (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of water (–)

350 g of pasta (1.00 EUR)

IMGP5141

METHOD:

In a large pot, briefly cook pancetta on olive oil until slightly crisped. Add in onions and saute for a few minutes until translucent. Then add in garlic, chili and bell pepper and briefly cook to soften. Add diced tomatoes, basil, parsley, vinegar, salt, pepper, water and pasta and give everything a good stir.

IMGP5142

As necessary, add in a bit more water until all of the pasta is submerged, bring to a boil, reduce heat to medium-low and cook with a closed lid for 10-15 minutes, until pasta is cooked al dente, while stirring occasionally. Be careful not to overdo with stirring, as the pasta will break apart and become mushy. Also, the al dente pasta will finish up cooking as it cools down and soak up any extra liquid that might remain in the pot.

IMGP5147

Ovo je jelo sa tjesteninom na čestom meniju kod nas doma. Zahtjeva minimalan trud i može se smutiti od stvari koje obično imamo doma. Ako vam treba nešto za nadopuniti meni za radni tjedan, ne trebate tražiti dalje. Osim toga, sve se kuha u istom loncu, što znači ekspresno čišćenje kuhinje.

SASTOJCI:

(Za 4 izdašne porcije / 6,21 kn po porciji / 24,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

4-5 kriški pancete, narezanih na kockice (5,00 kn)

1 luk, narezan na kockice (0,50 kn)

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

1 čili papričica, sitno nasjeckana (0,50 kn)

1 velika paprika babura, nasjeckana na kockice (2,00 kn)

1 konzerva sjeckane rajčice (7,00 kn)

1 žlica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,25 kn)

1 žlica jabučnog octa (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice vode (–)

350 g tjestenine (7,50 kn)

PRIPREMA:

U velikom loncu kratko popržite pancetu na maslinovom ulju dok se lagano ne zahruska. Dodajte luk i prodinstajte koju minutu da bude staklast. Onda ubacite češnjak, čili i papriku, pa kratko kuhajte dok ne omekšaju. Na kraju dodajte rajčicu, bosiljak, peršin, ocat, sol, papar, vodu i tjesteninu te sve dobro promiješajte.

Po potrebi dodajte još mrvicu vode da sva tjestenina bude potopljena, pustite da zavrije, smanjite vatru na srednje nisku i kuhajte poklopljeno 10-15 minuta da tjestenina bude al dente, sve uz povremeno miješanje. Pazite da ne miješate previše jer će vam se tjestenina raspasti i razgnjeckati. Također, al dente tjestenina će se skuhati do kraja kako se bude hladila te će popiti ektra tekućinu koja vam je možda ostala u loncu.

One Pot Pancetta and Chili Pasta / Tjestenina sa pancetom i chilijem iz jednog lonca

Whole Wheat Flour Potato Pizza Bianca / Bijela pizza od integralnog brašna sa krumpirom

Crunch Crunch Away, , , , Leave a comment

When I told my boyfriend that I’m gonna make pizza with a potato, all I got was a massive side-eye. Mind you, I wasn’t talking about the paleo healthy idea of making pizza crust out of a potato – no, no, no! My plan was to slab some more carbs on top of the other carbs. Some googling showed that pizza (or focaccia) with potato and rosemary was quite a normal thing in Italy, so if Italians think this was a good idea, of course I was reassured.

I decided to make my own spin on the Italian classic (read: added bacon and cheese to the whole situation) and a delicious pizza bianca was born. Hooray!

IMGP5113

INGREDIENTS:

(Yields 1 large pizza / 1.89 EUR)

For the dough:

½ tsp active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

¾ cup warm water (–)

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:

1 large potato (0.20 EUR)

1 cup grated cheese (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

3-4 thin slices of bacon (0.53 EUR)

Additional:

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

IMGP5115

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.

IMGP5119

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 clean flat surface and knead for 5-10 minutes, incorporating extra flour as necessary. The dough should be soft and pliable, but not 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.

IMGP5122

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 and just patch up any holes. I find that omitting the rolling pin, not only makes things easier and quicker, but also rends the fluffier and puffier finished pizza.

Grate the potato on a box grater and squeeze out any extra liquid. You can do that in a colander with just your hands or with a cheese cloth. Scatter shredded cheese on top of stretched pizza dough, top with potato shreds, then sprinkle with salt, pepper and oregano. Finally, chop bacon slices into segments and distribute on top.

Bake pizza for 15 minutes in the middle rack, until blistered and crispy. Serve hot, or at room temperature as an antipasto.

IMGP5123

Kad sam svojem dečku rekla da namjeravam napraviti pizzu sa krumpirom, dobila sam pogled pun skepse. Naravno, nisam govorila o nekoj zdravoj paleo ideje da napravim tijesto za pizzu od krumpira – ne, ne ne! Moj je plan bio da natrpam još ugljikohidrata na druge ugljikohidrate. Malo guglanja pokazalo je da je pizza (ili focaccia) sa krumpirom i ružmarinom skroz normalna stvar u Italiji, pa ako Talijani misle da je to dobra ideja, ja sam bila uvjerena.

Odlučila sam dodati svoj štih u talijanski klasik (čitajte: ubacila sam špek i sir u cijelu priču) i jako fina pizza bianca je rođena. Hura!

SASTOJCI:

(Za 1 veliku pizzu / 13,88 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

¾ šalice tople vode (–)

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:

1 veliki krumpir (1,50 kn)

1 šalica naribanog sira (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žličica sušenog origana (0,50 kn)

3-4 tanke šnite špeka (4,00 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.

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 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.

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. Moj je dojam da se bez valjanja sa valjkom stvar pojednostavi i ubrza, a tijesto je na kraju u gotovoj pizzi puno prhkije i pufastije.

Naribajte krumpir i istisnite višak tekućine. To možete napraviti rukama u cjedilu, ili sa gazom. Raštrkajte naribani sir po rastegnutom tijestu, dodajte naribani krumpir, pa posipajte sa soli, paprom i origanom. Na kraju narežite špek na komade i raštrkajte po vrhu.

Pecite pizzu 15 minuta u sredini pećnice dok ne bude pufasta i hrskava. Poslužite vruću ili na sobnoj temperaturi kao predjelo.

Whole Wheat Flour Potato Pizza Bianca / Bijela pizza od integralnog brašna sa krumpirom

Garlic Sesame Zoodles (vegan) / Špageti od tikvica sa češnjakom i sezamom (veganski)

Crunch Crunch Away, , , , , , , , , , , , Leave a comment

I am very reluctant about purchasing new kitchen gadgets, but vegetable spiralizer was a pretty cool buy. Of course, you can make zoodles with a mandolin, box grater or even a potato peeler, but spiralizer makes the process so much faster and easier. Sure enough, I got the cheapest one from E-bay for about 3.00 bucks. It gets the job done and thus is an investment well made.

This whole dish is whipped up in about 10 minutes, including all the chopping and cleaning up. It is the weeknight meal perfection.

IMGP5005

INGREDIENTS:

(Yields 1 serving / 0.79 EUR)

1 medium zucchini (0.27 EUR)

1 tbsp olive oil (0.04 EUR)

2 garlic cloves, crushed (0.07 EUR)

1 tbsp sesame seeds (0.03 EUR)

1 tbsp sweet Thai chili sauce (0.13 EUR)

1 tsp toasted sesame oil (0.03 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

¼ avocado, peeled and thinly sliced (0.20 EUR)

IMGP5008

METHOD:

Wash, pat dry and push zucchini through spiralizer with skin intact. To a skillet on high heat, add olive oil and crushed garlic and briefly cook, merely to slightly soften. Then add sesame seeds and toss for a few seconds. Dump in the zoodles and stir-fry for a few minutes, until zucchini is heated up. Stir in sweet Thai chili sauce, sesame oil, salt and pepper and serve immediately, with avocado slices arranged on top.

IMGP5010

IMGP5009

Nisam niti malo sklona nabavi novog kuhinjskog pribora, ali spiralizator je bio super investicija. Zoodlse (špagete od tikvica) možete napraviti i sa mandolinom, ribežom, pa čak i običnom gulilicom za krumpir, ali spiralizator tu proceduru olakšava i ubrzava. Naravno, ja sam kupila neki najjeftiniji na E-bayu za oko 3,00 dolara. Ali služi svrsi, tako da se kupnja isplatila.

Ovo cijelo jelo je napravljeno u kojih 10 minuta, uključujući i svo rezanje i pranje suđa. Savršena večerica za preko tjedna.

SASTOJCI:

(Za 1 porciju / 5,89 kn)

1 srednja tikvica (2,00 kn)

1 žlica maslinovog ulja (0,33 kn)

2 češnja češnjaka, sitno sjeckana (0,50 kn)

1 žlica sjemenki sezama (0,25 kn)

1 žlica tajlandskog slatkog chili umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,25 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

¼ avokada, oguljena i narezana na tanke ploške (1,50 kn)

PRIPREMA:

Operite, posušite kuhinjskim ručnikom i naspiralizirajte tikvicu skupa sa kožom. U tavi na jakoj vatri kratko popržite češnjak s uljem, samo da mrvicu omekša. Dodajte sezam i kratko promiješajte. Ubacite zoodlse, pa pržite miješajući koju minutu, dok se tikvica samo ne ugrije. Umiješajte tajlandski čili umak, sezamovo ulje, sol i papar, pa odmah poslužite sa kriškama avokada posloženim po vrhu.

Garlic Sesame Zoodles (vegan) / Špageti od tikvica sa češnjakom i sezamom (veganski)

Peanut and Pork Roast Salad / Salata sa kikirikijem i pečenom svinjetinom

Crunch Crunch Away, , , , , , , , , , , Leave a comment

If you’ve decided to make pork roast for the weekend, then you probably have a bunch of leftovers to eat. Here is a salad idea where you could incorporate a bit of that leftover cold meat.

INGREDIENTS:

(Yields 1 huge serving of salad / 1.28 EUR)

5 large lettuce leaves (0.27 EUR)

1 large carrot (0.10 EUR)

1 small onion (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

Juice from ½ lemon (0.20 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 tbsp crushed raw peanuts (0.13 EUR)

4-5 super thin slices of cold pork roast (0.40 EUR)

IMGP4951

METHOD:

Wash and pat dry all the vegetables. Cut lettuce into strips. Peel carrot and then, using a peeler, make carrot strips. Peel and cut onion super thinly. Mix the cut vegetables with olive oil, lemon juice, salt and pepper and, using your hands, gently massage the seasoning into the veggies. Scatter crushed peanuts and meat on top and serve right away.

IMGP4952

Ako ste se odlučili za vikend raditi svinjsku pečenku, sigurno imate još ostataka mesa za iskoristiti. Evo jedna ideja za salatu u koju možete uključiti malo hladnog pečenja.

SASTOJCI:

(Za jednu veliku porciju salate / 9,47 kn)

5 velikih listova zelene salate (2,00 kn)

1 velika mrkva (0,75 kn)

1 mali luk (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Sok od ½ limuna (1,50 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice zdrobljenih sirovih kikirikija (1,00 kn)

4-5 jako tankih šnita hladne svinjske pečenke (3,00 kn)

PRIPREMA:

Operite i kuhinjskom krpom posušite svo povrće. Narežite zelenu salatu na trake. Ogulite mrkvu, pa onda ljuštilicom od mrkve napravite debele rezance. Očistite i jako tanko narežite luk. Pomiješajte narezano povrće sa uljem, limunovim sokom, soli i paprom, pa onda rukama nježno umasirajte začine u povrće. Po vrhnu raštrkajte kikiriki i meso te odmah poslužite.

Peanut and Pork Roast Salad / Salata sa kikirikijem i pečenom svinjetinom

Classic Pork Roast / Klasična pečena svinjetina

Crunch Crunch Away, , , , , , Leave a comment

I remember clearly those Sundays while I was just a little girl, when I’d step into the hallway of our apartment building, and the smell of roasting meat would just swarm me from all around. The times were definitely different back then and big chunks of roasted meat were a luxury people would only serve on big Sunday meals or on holidays.

Nowadays, though, meat is pretty affordable. Roasting a big hunk of meat is easy and leaves you with plenty of leftovers to incorporate in your meals during the week. I love adding thinly sliced cold roast into my salads or sandwiches, just as much I love a fresh roast.

IMGP4936

For a delicious roast, the only two things you need to do is to pick out a fresh and good quality chunk of meat and generously season it with salt and pepper the night before. That’s it. I prefer going for such neutral seasoning, so I can later play with add-ons while eating leftovers.

A lot of people prefer searing the meat in the pan before roasting, so the outer pores can seal and the meat is more juicy and tender. Honestly, I never bother with this. Mainly because I am too lazy to justify getting another dish dirty, but also because I prefer meat really well done. I’ve never had a piece of meat that was too dry for my unsophisticated palate.

IMGP4937

INGREDIENTS:

(4.86 EUR)

1 kg pork loin (4.00 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper, divided (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4-5 large potatoes, scrubbed and cut into chunks (0.80 EUR)

IMGP4940

METHOD:

Pat dry pork loin from any liquids, rub well with about ½ tsp of salt and ½ tsp of pepper and refrigerate overnight in an open container. When ready to roast, preheat oven to 200°C. Lightly brush the meat and roasting pan with a bit of oil. Sprinkle a bit more salt and pepper on top of the pork loin. Scatter potatoes around the meat and toss with remaining oil, salt and pepper.

IMGP4944

Roast all for 1 to 1 ½ hours, depending on how well done you prefer your meat, while stirring the potatoes once or twice during baking. Once done, allow the roast to rest for about 15 minutes before cutting into it and serving. This way the meat will relax after roasting and all the juices will redistribute evenly.

This amount of potatoes should be enough for 3-4 servings and you’ll have enough leftover meat to use up in later meals. Of course, feel free to add in more potatoes to your pan. As they bake, they’ll soak up all the delicious juices from the meat and taste heavenly.

IMGP4946

Dobro se sjećam tih nedjelja dok sam još bila mala, kada bi izašla na hodnik naše zgrade, a sa svih strana bi me oplahnuo miris pečenog mesa. Onda su vremena bila drugačija, a veliki komadi pečenog mesa bili su luksuz koji bi si ljudi priuštili za velike nedjeljne objede i za blagdane.

U današnje je doba meso poprilično jeftino. Ispeći veliki komad mesa je jednostavno, a kasnije vam ostane dovoljno ostataka da ih kombinirate sa obrocima kroz tjedan. Volim ubaciti tanko narezanu hladnu pečenku u salate i sendviče jednako koliko volim i svježe pečeno meso.

Za ukusnu pečenku trebate samo dvije stvari, a to su izabrati dobar i svjež komad mesa i večer prije ga pošteno začiniti sa solju i paprom. I to je to. Meni je draže koristiti takve neutralne začine, jer onda se kasnije kada jedem ostatke mogu poigrati sa raznim dodacima.

Dosta ljudi prije pečenja meso kratko poprži na tavi da se vanjske pore zatvore, pa unutrašnjost onda bude mekša i sočnija. Iskreno, meni se to nikada ne da. Uglavnom iz razloga što sam prelijena da opravdam prljanje još jedne posude, ali također i zato što volim kada je meso jako dobro pečeno. Još mi se nikada nije desilo da pojedem komad mesa koji je presuh za moje nesofisticirano nepce.

SASTOJCI:

(36,41 kn)

1 kg svinjskog buta (30,00 kn)

1 žličica soli, podijeljena (0,01 kn)

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

3 žlice ulja, podijeljene (0,30 kn)

4-5 velikih krumpira, oribanih i narezanih na kocke (6,00 kn)

PRIPREMA:

Kuhinjskim ručnikom dobro posušite but od bilo koje tekućine, utrljajte u meso oko ½ žličice soli i ½ žličice papra i ostavite preko noći u hladnjaku u otvorenoj posudi. Kada ste spremni za pečenje, zagrijte pećnicu na 200°C. Lagano premažite meso i protvan sa malo ulja. Posipajte još mrvicu soli i papra po butu. Krumpire raštrkajte oko mesa i pomiješajte sa preostalim uljem, soli i paprom.

Pecite sve 1 do 1 ½ sat, ovisno o tome koliko dobro pečeno volite meso, s time da jednom ili dva puta promiješate krumpire tijekom pečenja. Kada je sve gotovo, pustite da pečenka odmara oko 15 minuta prije nego što ju krenete rezati i posluživati. Na taj način će se meso opustiti i svi će se sokovi u njemu jednako preraspodijeliti.

Ova bi vam količina krumpira trebala biti dovoljna za 3-4 porcije te će vam još ostati i nešto mesa, da ga iskoristite u kasnijim obrocima. Naravno, slobodno dodajte još krumpira. Kako se peku, oni će upiti sve ukusne sokove iz pečenke i biti prefini.

Classic Pork Roast / Klasična pečena svinjetina

Spicy Bean Burgers (vegetarian) / Pikantni burgeri od graha (vegetarijanski)

Crunch Crunch Away, , , , , , Leave a comment

Low on cash, but want to make something filling and delicious? Fear not, these burgers are just the thing.

I came up with this recipe in order to use up all of the bits and bobs I had lying around the house. For different bits and bobs you have on your hand, feel free to subtract or add things. Just remember, you’ll need to add plenty of dry ingredients to the mashed beans and chopped vegetables to hold those burgers together. Here I opted for soy flakes, so I could ditch breadcrumbs or flour and make the burgers even more protein packed.

IMGP4909

INGREDIENTS:

(Yields 8 burger patties / 0.27 EUR per patty / 2.14 EUR for all)

1 ½ cup precooked cannellini beans (0.40 EUR)

1 small onion, finely diced (0.07 EUR)

3 garlic cloves, minced (0.10 EUR)

½ small bell pepper, finely diced (0.13 EUR)

1 cup dried soy flakes (0.53 EUR)

1 large egg (0.20 EUR)

2 tbsp finely grated hard cheese, like Parmigiano Reggiano, Grana Padano, etc. (0.13 EUR)

Bunch of fresh parsley, finely chopped (0.07 EUR)

2 tbsp ground flax seed (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp Thai sweet chili sauce (0.27 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

IMGP4911

METHOD:

Strain the beans from any liquid and pat dry with a kitchen towel, then mash them up using a potato masher. Add all of the ingredients to the bean paste and stir really well to combine. Let sit for about half an hour, so all the flavors can mix.

When ready to bake, preheat oven to 200°C. Line baking sheet with parchment paper and using a large spoon (or large ice cream scoop, if you have one), divide the mixture on baking sheet. Gently press the down with your hands and thus form into patties. Bake for 25-30 minutes, until crispy and deep golden-brown.

IMGP4912

IMGP4915

Niste baš pri novcima, a htjeli biste napraviti nešto zasitno i ukusno? Ne bojte se, ovi burgeri su baš prava stvar.

Ovaj sam recept smislila da potrošim sve ostatke koji su mi se povlačili po kući. Slobodno oduzmite ili dodajte stvari da biste upotrijebili sve ostake hrane koje vi imate doma. Samo imajte na umu da trebate u burgere dodati dovoljno suhih sastojaka u pastu od graha i nasjeckano povrće kako bi se sve držalo na okupu. Ja sam se odlučila za sojine ljuspice da mogu izbaciti krušne mrvice i kako bi burgeri bili još napucaniji sa proteinima.

SASTOJCI:

(Za 8 burgera / 1,99 kn po burgeru / 15,97 kn za sve)

1 ½ šalice već skuhanog bijelog graha (3,00 kn)

1 mali luk, sitno nasjeckan (0,50 kn)

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

½ male paprike babure, sitno nasjeckane (1,00 kn)

1 šalica sojinih ljuspica (4,00 kn)

1 jaje (1,50 kn)

2 žlice fino naribanog tvrdog sira, kao parmezan, Grana Padano i sl. (1,00 kn)

Pregršt svježeg peršina, sitno nasjeckanog (0,50 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice tajlandskog slatkog chili umaka (2,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice dimljene crvene paprike (0,25 kn)

½ žličice soli (0,01 kn)

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

PRIPREMA:

Ocijedite grah od tekućine i malo ga posušite kuhinjskim ručnikom, pa ga onda izgnječite sa gnječilicom za krumpir. Dodajte sve sastojke u pastu od graha i dobro sve promiješajte. Pustite smjesu da odstoji oko pola sata kako bi se svi okusi proželi.

Kada ste spremni za pečenje, zagrijte pećnicu na 200°C. Obložite protvan za pečenje masnim papirom, pa velikom žlicom (ili velikom žlicom za sladoled, ako ju imate) grabite smjesu na protvan. Rukama nježno pritisnite smjesu da biste formirali burgere. Pecite oko 25-30 minuta, dok burgeri ne budu hrskavi i ne dobiju lijepu zlatno-smeđu boju.

Spicy Bean Burgers (vegetarian) / Pikantni burgeri od graha (vegetarijanski)

Vegan Soy Bolognese / Veganski sojonjez

Crunch Crunch Away, , , , , 4 Comments

This dish has become my weeknight staple, as it’s incredibly quick and zero fuss. I usually whip up a humongous batch and then have lunch situations at work settled during the next few days. On top of this, the ingredient list is super short and it’s basically stuff that I always have lying around.

IMGP4902

INGREDIENTS:

(Yields 4 servings / 0.45 EUR per serving / 1.78 EUR for all)

1 large onion, diced (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

3 garlic cloves, minced(0.09 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup dry soya flakes (0.53 EUR)

1 cup water (–)

1 tbsp dried basil (0.27 EUR)

2 tbps dried parsley (0.13 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

IMGP4907

METHOD:

Saute onion on olive oil on high heat for a few minutes, until slightly translucent. Add in minced garlic and stir for a few seconds. Add in tomatoes, soya flakes, water, basil, parsley, salt and pepper, give everything a good stir and bring to a boil. Reduce heat to low and cook with cracked lid for 15-20 minutes, stirring occasionally. If necessary, add a splash more of water.

Serve over freshly cooked pasta and with a huge green salad.

IMGP4901

Ovo je jelo postalo moj prehrambeni temelj preko tjedna, pošto je turbo brzo gotovo i nema nikakvog prtljanja. Obično skuham ogromnu količinu pa si s time riješim ručkove na poslu za idućih par dana. Osim toga, popis sastojaka je jako kratak i to su sve stvari koje ionako uvijek imam doma.

SASTOJCI:

(Za 4 porcije / 3,33 kn po porciji / 13,32 kn za sve)

1 veliki luk, sitno nasjeckan (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

3 češnja češnjaka, sitno nasjeckana (0,70 kn)

1 konzerva nasjeckanih rajčica (4,00 kn)

1 šalica sojinih ljuskica (4,00 kn)

1 šalica vode (–)

1 žlica sušenog bosiljka (2,00 kn)

2 žlice sušenog peršina (1,00 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,20 kn)

PRIPREMA:

Na jakoj vatri dinstajte luk na ulju nekoliko minuta, dok ne postane staklast. Dodajte nasjeckani češnjak i promiješajte par sekundi. Dodajte rajčicu, soju, vodu, bosiljak, peršin, sol i papar, dobro sve promiješajte i pričekajte da zavrije. Onda smanjite vatru i kuhajte sa odškrinutim poklopcem 15-20 minuta uz povremeno miješanje. Po potrebi možete dodati još malo vode.

Poslužite uz svježe kuhanu tjesteninu i sa velikom zelenom salatom.

Vegan Soy Bolognese / Veganski sojonjez

Eggplant Curry (vegan) / Curry sa patlidžanom (veganski)

Crunch Crunch Away, , , , , , Leave a comment

Eggplant is such an underestimated vegetable in our household. You can make a thousand interesting things with an eggplant, yet I never remember to do it. But I’ve had this vision of eggplant curry in my mind for a few days and am so glad I went with it.

INGREDIENTS:

(Yields 4 servings / 0.71 EUR per serving / 2.84 EUR for all)

2 small eggplants (0.67 EUR)

1 tsp salt (0.01 EUR)

2 tbsp corn starch (0.07 EUR)

5 tbsp olive oil, divided (0.22 EUR)

1 large onion, diced (0.10 EUR)

3 garlic cloves, minced (0.10 EUR)

½ tsp ground coriander (0.07 EUR)

½ tsp ground cumin (0.07 EUR)

½ tsp ground turmeric (0.07 EUR)

½ tsp ground cinnamon (0.07 EUR)

¼ tsp cayenne pepper (0.03 EUR)

1 ½ cup coconut milk (1.10 EUR)

Handful of fresh parsley, chopped (0.13 EUR)

Dash of freshly squeezed lemon juice, for serving (0.13 EUR)

IMGP4897

METHOD:

Wash and dice the eggplant, toss with a teaspoon of salt and let it rest for about 15 minutes, so the salt can extract the bitterness out. After 15 minutes give the eggplant a quick rinse and pat dry with a kitchen towel. Toss to coat with corn starch and set aside.

Place a skillet or a wok on high heat for a few minutes. To a hot skillet, add 2 tablespoons of olive oil and half of the eggplant and stir-fry for a few minutes until the eggplant gets nice and crispy. Remove the eggplant from the pan and repeat with the second batch.

IMGP4894

Add the remaining tablespoon of oil and the onion to the skillet and cook for a few minutes, until slightly translucent. Now add in garlic, coriander, cumin, turmeric, cinnamon and cayenne, give all a good stir and allow the spices to heat up for about 30 seconds. Add in the coconut milk and return in the eggplant to cook for a few minutes, until the sauce has thickened. Remove from heat, taste and adjust seasoning and stir in chopped parsley.

Serve over a bed of rice with a squeeze of lemon juice.

IMGP4899

Patlidžan je u našem domu skroz podcijenjeno povrće. Sa njime se može napraviti tisuću zanimljivih stvari, ali se ja nekako nikada ne sjetim kuhati sa njim. No, već sam zadnjih nekoliko dana imala u glavi viziju curryja sa patlidžanom i skroz mi je drago da sam joj se priklonila.

SASTOJCI:

(Za 4 porcije / 5,35 kn po porciji / 21,41 kn za sve)

2 mala patlidžana (5,00 kn)

1 žličica soli (0,01 kn)

2 žlice kukuruznog škroba (0,50 kn)

5 žlica maslinovog ulja, podijeljenih (1,65 kn)

1 veliki luk, nasjeckan na kockice (0,75 kn)

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

½ žličice mljevenog korijandera (0,50 kn)

½ žličice mljevenog kumina (0,50 kn)

½ žličice mljevene kurkume (0,50 kn)

½ žličice mljevenog cimeta (0,50 kn)

¼ žličice kajenskog papra (0,50 kn)

1 ½ šalica kokosovog mlijeka (8,25 kn)

Pregršt svježeg peršina, nasjeckanog (1,00 kn)

Malo svježe iscijeđenog soka od limuna, za posluživanje (1,00 kn)

PRIPREMA:

Operite i narežite patlidžan na kocke, pomiješajte sa žličicom soli i ostavite da miruje 15-tak minuta kako bi sol izvukla gorčinu. Nakon 15 minuta isperite, pa kuhinjskom krpom posušite patlidžan. Pomiješajte sa kukuruznim škrobom i stavite na stranu.

Stavite tavu ili wok na jaku vatru na nekoliko minuta. U vruću tavu dodajte 2 žlice maslinovog ulja i pola patlidžana, pa kuhajte miješajući nekoliko minuta, dok patlidžan ne dobije hruskavu koricu. Izvadite patlidžan iz tave pa ponovite sa drugom turom.

U tavu dodajte preostalu žlicu ulja i nasjeckani luk koji kuhajte par minuta, da postane staklast. Onda dodajte češnjak, korijander, kumin, kurkumu, cimet i kajenski papar, sve dobro promiješajte i pustite da se začini ugriju jedno 30-tak sekundi. Dodajte kokosovo mlijeko i vratite patlidžan u tavu. Kuhajte par minuta, dok se umak ne zgusne. Maknite s vatre, kušajte i prilagodite začine te umiješajte sjeckani peršin.

Poslužite preko riže i pokapano sokom od limuna.

Eggplant Curry (vegan) / Curry sa patlidžanom (veganski)

Thai Sweet Chili Sauce Vegetable Stir-Fry (vegetarian) / Povrće iz woka u tajlandskom slatkom chili umaku (vegetarijansko)

Crunch Crunch Away, , , , , , 2 Comments

I just bought a gigantic bottle of Thai sweet chili sauce for supper cheap and decided to utilize the thing right away by throwing together a quick stir-fry. This dish is totally customizable, so work with what you have at hand and what’s in season for best and cheapest results.

INGREDIENTS:

(Yields 2 servings / 1.16 EUR per serving / 2.32 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

2 large carrots (0.27 EUR)

3 garlic cloves (0.10 EUR)

8 portobello mushrooms (0.67 EUR)

1 large onion (0.10 EUR)

2 eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 tbsp Thai sweet chili sauce (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

IMGP4795

METHOD:

Wash and thinly slice all the vegetables and mince garlic. Place wok on high heat for a couple of minutes, until thoroughly heated through. Then add two tablespoons of sunflower oil with carrots to wok and stir-fry for a few minutes. Gradually add in garlic, mushrooms and onion, stir-frying for a minute or two in between.

IMGP4793

In a small bowl, whisk together eggs. Push all of the vegetables to one side of the wok, add remaining sunflower oil and pour in eggs to the empty space. Allow the eggs to cook for about a minute without disturbing them and then gently push around and fold with your spatula to cook through. Add in spring onion and stir everything, breaking the egg into smaller pieces. Finally stir in Thai sweet chili sauce, soy sauce and sesame oil and serve immediately over a bed of rice or noodles.

IMGP4799

Jeftino sam nabavila flašetinu tajlandskog slatkog chili umaka, pa sam ga odmah odlučila iskoristiti u brzom jelu iz woka. Ovo jelo je totalno prilagodljivo, pa ubacite unutra što vam je pri ruci i povrće koje je u sezoni za najbolji i najjeftiniji rezultat.

SASTOJCI:

(Za 2 porcije / 8,65 kn po porciji / 17,30 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

2 velike mrkve (2,00 kn)

3 češnja češnjaka (0,75 kn)

8 zlatnih šampinjona (5,00 kn)

1 veliki luk (0,75 kn)

2 jaja (3,00 kn)

2 mlada luka (2,00 kn)

2 žlice tajlandskog slatkog chili umaka (2,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite i tanko narežite svo povrće i sitno nasjeckajte češnjak. Stavite wok na jaku vatru na par minuta da se dobro ugrije. Onda dodajte u wok 2 žlice suncokretovog ulja sa mrkvom i miješajte par minuta. Postepeno dodajte u wok češnjak, gljive i luk, miješajući minutu-dvije kako što dodajete.

U maloj zdjelici razmutite jaja. Pogurajte svo povrće na jednu stranu woka, pa u prazan prostor dodajte preostalu žlicu ulja i ulijte jaja. Pustite jaja da se kuhaju minutu bez da ih dirate, a onda ih nježno gurajte i presavijajte špatulom da se skuhaju do kraja. Dodajte mladi luk i dobro sve promiješajte i razlomite jaja na manje komadiće. Na kraju umiješajte tajlandski chili umak, soja sos i sezamovo ulje i odmah poslužite sa rižom ili nudlsima.

Thai Sweet Chili Sauce Vegetable Stir-Fry (vegetarian) / Povrće iz woka u tajlandskom slatkom chili umaku (vegetarijansko)