main dish

Kale and Ham Stew / Varivo od kelja i šunke

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A few days ago I’ve managed to give myself a black eye. Actually, it wasn’t exactly I that gave me the black eye, it was a giant box of cookies that I’ve managed to get all fumbling and flipping through the air and thus smacking myself right across the face with it. Oh, and that happened at work. So of course, there were witnesses to this graceful act.

And this isn’t the first time I’ve been attacked by inanimate objects while trying to eat either. That one time a refrigerator door fell out of its hinges and got cushioned by my conveniently placed forehead. Which was also at the same work.

Come to think of it, maybe our office feng shui needs a bit of realignment.

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So anyway, about food. Are you still trying to go through leftover ham from Easter? I definitely am. So in order not to waste a single thing, I came up with this dish. Of course, this batch can feed like a dozen people, so feel free to scale down. Or make space in your freezer if you have trouble with assessing quantities like I do.

INGREDIENTS:

(Yields about 10 servings / 0.51 EUR per serving / 5.09 EUR for all)

1 large onion (0.10 EUR)

4 tbsp sunflower seed oil, divided (0.03 EUR)

2 enormous potatoes (1.07 EUR)

3 large carrots (0.27 EUR)

½ head kohlrabi (0.13 EUR)

3 garlic cloves, minced (0.10 EUR)

1 head of kale (1.07 EUR)

2 cups diced ham (2.00 EUR)

½ cup tomato puree (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Good pinch of hot pepper flakes (0.07 EUR)

Good pinch of salt (0.01 EUR)

8-10 cups water (–)

2 tbsp all purpose flour (0.01 EUR)

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METHOD:

Wash, peel and dice all the vegetables. In a large pot, sauté onion on high heat on 2 tablespoons of sunflower seed oil until slightly translucent. Add in diced potatoes, carrots, kohlrabi and minced garlic and give everything a good stir. Cook for a few minutes and then add kale, ham, tomato puree, bay leaf, paprika, pepper flakes and salt. Just a small heads up, though, if your ham is salty, you definitely want to go easy on the salt. Cover everything with water, give a good stir and bring to a rolling boil. Once boiling, reduce heat to low and cook with a lid cracked open for 30 minutes. Then taste and adjust seasoning.

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To thicken the stew, make roux in a small saucepan on medium heat, by adding flour to remaining 2 tablespoons of oil. Mix constantly for a few minutes, until the flour becomes golden and starts smelling nutty. Remove from heat and slowly and carefully ladle in some liquid from the stew, while stirring constantly to prevent lumps. Then when you have a thick and evenly creamy mixture, pour everything into the stew, give it all a good stir and cook through for a minute or two.

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Pred par dana uspjela sam si napraviti šljivu na oku. Tehnički, nisam si ju sama napravila, napravila mi ju je ogromna kutija kolača koju sam nekako uspjela prevrnuti i okrenuti u zraku i raspaliti se sa njom po faci. To mi se naravno desilo na poslu. Tako da je taj gracijozni čin imao i svjedoke.

Ovo čak nije niti prvi puta da su me napali neživi objekti dok pokušavam jesti. Jednom je moje čelo uspjelo ublažiti pad vratima od frižidera koja su ispala iz šarki. A što se također desilo na tom istom poslu.

Sada kada malo razmislim o tome, možda naš uredski feng shui treba malo kalibracije.

Uglavnom, idemo na hranu. Da li i vi pokušavate pojesti ostatke uskršnje šunke? Ja definitivno da. Pa kako se ništa ne bi bacilo, smislila sam ovo jelo. Naravno, ova količina dostatna je za nahraniti deset ljudi, pa slobodno dodajete manje svega. Ili si oslobodite mjesta u frizeru, ako kao i ja imate problema sa procjenom kvantitete.

SASTOJCI:

(Za oko 10 porcija / 3,80 kn po porciji / 37,96 kn za sve)

1 veliki luk (0,75 kn)

4 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 enormna krumpira (8,00 kn)

3 velike mrkve (2,00 kn)

½ glavice korabe (1,00)

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

1 glavica kelja (8,00 kn)

2 šalice kockica šunke (15,00 kn)

½ šalice pirea od rajčice (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke paprike (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,50 kn)

Dobar prstohvat soli (0,01 kn)

8-10 šalica vode (–)

2 žlice brašna (0,05 kn)

PRIPREMA:

Operite, ogulite i narežite na kockice svo povrće. U velikom loncu, na jakoj vatri i 2 žlice ulja, prodinstajte luk dok ne postane staklast. Dodajte narezane krumpire, mrkvu, korabu i sjeckani češnjak i sve dobro izmiješajte. Kuhajte tako par minuta, pa dodajte kelj, šunku, pire od rajčice, lovor, papriku, čili i sol. Samo mala napomena, budite oprezni sa solju ako vam je šunka već slana. Sve prekrijte sa dovoljno vode, dobro promiješajte i pričekajte da zavrije, a onda smanjite vatru na srednje jaku i kuhajte 30 minuta sa odškrinutim poklopcem. Kušaje i prilagodite začine.

Da zgusnete varivo, napravite zapršku u malom lončiću tako da na srednjoj vatri pomiješate brašno sa preostale 2 žlice ulja. Stalno miješajte par minuta, dok brašno ne dobije zlatno-smeđu boju i ne zamiriši. Maknite sa vatre, pa polako i oprezno malo po malo u zapršku dodajte tekućinu iz variva, konstantno miješajući kako se ne bi napravile grudice. Onda kada imate gustu i jednolično kremastu smjesu, zapršku istresite u lonac sa varivom, dobro promiješajte i kratko sve prokuhajte još koju minutu.

Kale and Ham Stew / Varivo od kelja i šunke

Lentil and Spinach Magic Pot (vegan and gluten-free) / Čarobni lonac sa lećom i špinatom (veganski i bez glutena)

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I don’t know if you’ve noticed already, but I’m a big fan of one pot dishes. They’re usually hearty, filling and require only a minimal clean up. Like many fantastic ideas, this recipe was also born out of nothing but sheer laziness. But don’t get discouraged by short ingredient list because the spinach and lentils definitely work some kind of magic when combined, as the end result is incredibly creamy and yummy.

Well, without further ado, let’s get down to business. I hope that all of you lazy folks out there will enjoy this dish as much as I did. 🙂

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INGREDIENTS:

(Yields 4 servings / 0.71 EUR per serving / 2.82 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large purple onion, thinly sliced (0.10 EUR)

3 garlic cloves, minces (0.09 EUR)

1 cup red lentils (0.80 EUR)

1 can diced tomatoes (0.53 EUR)

450 g bag frozen leaf spinach (1.07 EUR)

1 tbp dried parsley (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1/2 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

1 cup water (–)

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METHOD:

Put all ingredients in a pot, give a good stir and place on high heat. Reduce heat to low as soon as it reaches a rolling boil. Simmer with a lid cracked open for 20-30 minutes, until lentils are cooked through and the dish creams up, while stirring occasionally. If necessary, add a splash more of water. On the other hand, if it’s too watery, you can finish the cooking without the lid so extra liquid can evaporate. This generally depends on how much water is there in your frozen spinach.

Serve hot over potatoes or rice, or on its own with a slice of delicious bread for scooping.

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Ne znam da li ste već primijetili da sam veliki fan jela koja se kuhaju u jednom loncu. Ona su obično izdašna, zasitna i zahtijevaju minimalno čišćenje. Kao mnoge fantastične ideje, ovaj recept je nastao iz ničeg drugog do čiste lijenosti. Ali nedajte se obeshrabriti kratkim popisom sastojaka, jer špinat i leća definitivno naprave neku čaroliju kada se spoje. Konačni je rezultat jako kremasti i fini.

Bez daljnjeg odgađanja, idemo na posao. Nadam se da će sve ljenguze uživati u ovom jelu koliko sam i ja. 🙂

SASTOJCI:

(Za 4 porcije / 5,27 kn po porciji / 21,07 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki ljubičasti luk, tanko narezan (0,75 kn)

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

1 šalica crvene leće (6,00 kn)

1 konzerva nasjeckanih rajčica (4,00 kn)

1 vrećica od 450 g smrznutog špinata u listovima (8,00 kn)

1 žlica sušenog peršina (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice soli (0,01 kn)

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

1 šalica vode (–)

 

PRIPREMA:

Stavite sve sastojke u lonac, dobro promiješajte i stavite na jaku vatru. Čim zavrije smanjite vatru. Lagano krčkajte uz povremeno miješanje sa odškrinutim poklopcem jedno 20-30 minuta, dok se leća skroz ne skuha i jelo ne postane kremasto. Po potrebi dodajte mrvicu vode. S druge strane, ako vam se čini prevodnjikavo, dovršite jelo odklopljeno kako bi višak tekućine mogao ispariti. Ovo uglavnom ovisi o tome koliko vode ima u smrznutom špinatu kojeg koristite.

 

Poslužite vruće preko krumpira ili riže, ili samo sa komadom finog kruha za umakanje.

Lentil and Spinach Magic Pot (vegan and gluten-free) / Čarobni lonac sa lećom i špinatom (veganski i bez glutena)

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom

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I’m currently on a kick where I try to utilize my oven to do the most for me. Mostly because I’m a lazy bum, there are no other reasons. This dish fits my vision perfectly.

INGREDIENTS:

(Yields 4 generous servings / 2.03 EUR per serving / 8.10 EUR for all)

For the chicken:

½ tsp salt (0.01 EUR)

1 tbsp corn starch (0.03 EUR)

1 tbsp sweet smoked paprika (0.13 EUR)

½ tsp cayenne pepper (0.01 EUR)

½ tsp ground black pepper (0.01 EUR)

1 large boneless, skinless chicken breast, cut into thin strips (2.00 EUR)

1 large purple onion, cut into half-moons (0.10 EUR)

1 of each red, yellow and green bell pepper, cut into strips (2.13 EUR)

1 chili pepper, finely diced (0.07 EUR)

For noodles:

4 squares of ramen (1.60 EUR)

Two handfuls of dried mushrooms, I used shii-take and mu-er mix (1.33 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 large carrots, peeled and cut into thin strips (0.07 EUR)

3 tbsp soy sauce (0.20 EUR)

2 tbsp toasted sesame oil (0.27 EUR)

Sriracha sauce for topping (0.13 EUR)

IMGP2751METHOD:

Preheat oven to 220°C. In a small mixing bowl combine together salt, corn starch, smoked paprika, cayenne and black pepper. In a large baking dish combine chicken, onion, peppers and chili. Sprinkle with the spice mixture and combine everything well, best with your hands so you can rub the spices into everything. Bake for around 30-40 minutes, until things get crispy around the edges, mixing everything once halfway through baking.

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Meanwhile, boil a large pot of water. Turn off the heat and put ramen and dried mushrooms in to soak. Drain after 10 minutes and cut mushrooms into thin strips. Put wok on high heat until it warms thoroughly, for 3-4 minutes. Add sunflower oil and carrots and toss around for a minute or two. Toss in the mushrooms. After a couple of minutes add dried noodles, soy sauce and sesame oil. Stir fry for a couple of minutes. IMGP2756

In small bowls top noodles with chicken mixture. Drizzle with sriracha and extra soy sauce if needed. I wish I had some fresh spring onions for sprinkling, as those would fit in perfectly. Serve with a bowl of preserves like pickles or mixed veggies.

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Trenutno sam u fazi kada pokušavam sve što mogu strpati u pećnicu. Uglavnom zato što sam ljenguza, a ne iz nekog boljeg razloga. Ovo jelo uklapa se savršeno u moju viziju.

SASTOJCI:

(Za 4 izdašne porcije / 15,20 kn po porciji / 60,81 kn za sve)

Za piletinu:

½ žličice soli (0,01 kn)

1 žlica kukuruznog škroba (0,25 kn)

1 žlica slatke dimljene paprike (1,00 kn)

½ žličice kajenskog papra (0,10 kn)

½ žličice mljevenog crnog papra (0,10 kn)

1 velika otkoštena pileća prsa bez kože, narezana na tanke trakice (15,00 kn)

1 veliki ljubičasti luk, narezan na polumjesece (0,75 kn)

Po 1 crvena, žuta i crvena paprika, narezana na tanke trakice (16,00 kn)

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

Za rezance:

4 kocke ramena (12,00 kn)

Dva pregršta suhih gljiva, ja sam uzela shii-take i mu-er miks (10,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 velike mrkve, oguljene i narezane na tanke trakice (0,50 kn)

3 žlice soja sosa (1,50 kn)

2 žlice tostiranog sezamovog ulja (2,00 kn)

Sriracha sos sa pokapati po vrhu (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. U maloj zdjelici pomiješajte sol, kukuruzni škrob, dimljenu papriku, kajenski i crni papar. U većem protvanu za pečenje pomiješajte piletinu, luk, paprike i čili. Posipajte smjesom začina i onda prstima utrljajte začine u sve. Pecite oko 30-40 minuta, dok rubovi ne postanu lijepo hrskavi, a jednom promiješajte na pola pečenja.

U međuvremenu zakuhajte veliki lonac vode. Maknite s vatre i stavite unutra ramen i suhe gljive da se namaču. Ocijedite nakon 10 minuta i gljive narežite na tanke trakice. Stavite wok na jaku vatru da se dobro ugrije, na 3-4 minute. Onda dodajte ulje i mrkve, pa miješajte minutu-dvije, pa ubacite i gljive. Nakon par minuta dodajte ocijeđeni ramen, soja sos i sezamovo ulje. Kuhajte miješajući koju minutu.

U maloj zdjelici raspodjelite piletinu po rezancima. Pokapajte sa srirachom i ekstra soja sosom po potrebi. Šteta što nisam imala malo mladog luka da i njega posipam na kraju jer bi se savršeno uklopio. Poslužite sa ukiseljenim povrćem ili kiselim krastavcima.

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

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I’m really proud of whipping up such a well-rounded meal on top of juggling a couple of other things on a busy afternoon. Not that I’m such a fantastic multitasker, noup. This is simply one of those recipes where you’re utilizing your oven to do most of your work for you. That way you can do your nails or catch up on your favorite TV show.

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INGREDIENTS:

(Yields 3 servings / 1.90 EUR per serving / 5.70 EUR for all)

For the pork chops:

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

2 tsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

6 boneless pork chops (2.67 EUR)

For potatoes:

1 kilo baby potatoes (1.33 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

For mixed salad:

1 head of iceberg lettuce (0.67 EUR)

½ small head of kohlrabi (0.13 EUR)

6 radishes (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

Juice of 1 lemon (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

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METHOD:

To make marinade for the pork chops, in a small bowl, whisk together salt, black pepper, paprika, mustard and olive oil until creamy and uniform. Rub marinade into each pork chop and let them rest for at least half an hour, but best overnight.

When ready to bake, preheat oven to 200°C. Give potatoes a good scrub, quarter with skins intact and toss together with salt, pepper and olive oil. Bake for 20 minutes, then carefully arrange pork chops on top of potatoes and bake for additional 20-30 minutes, depending on how well done you prefer your meat and how thick are the slices. I generally prefer mine crisped down to shoe leather, but I understand that most people do not share these sentiments.

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Meanwhile, prepare salad by giving the vegetables a good wash. Cut lettuce into strips. Peel and cut kohlrabi into thin slices. Trim and discard radish ends and then cut into thin coins or half-moons. Toss all the salad vegetables with salt, pepper, lemon juice and olive oil.

Serve with hot meat and potatoes.

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Stvarno sam ponosna na samu sebe što sam sklepala ovako fino zaokružen objed dok sam usput žonglirala sa par drugih stvari jedno zagužvano popodne. Nije da sam takav fantastični multitasker, a-a. Ovo je jednostavno jedan od onih recepata gdje vaša pečnica za vas odrađuje sav težak posao. Tako da vi možete lakirati nokte, ili pogledati vašu najdražu seriju.

SASTOJCI:

(Za 3 porcije / 14,17 kn po porciji / 42,51 kn za sve)

Za svinjske krmenadle:

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

1 žličica slatke crvene paprike (0,25 kn)

2 žličice senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

6 svinjskih krmenadli bez kostiju (20,00 kn)

Za krumpire:

1 kg mladih krumpira (10,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

2 žlice maslinovog ulja (0,66 kn)

Za miješanu salatu:

1 glavica salate kristalke (5,00 kn)

½ male glavice korabice (1,00 kn)

6 rotkvica (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra(0,05 kn)

Sok od 1 limuna (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

PRIPREMA:

Da napravite marinatu za kotlete, u maloj zdjelici istucite sol, papar, papriku, senf i maslinovo ulje dok ne dobijete kremastu i jednoličnu smjesu. Utrljajte marinadu u krmenadle i ostavite ih da odleže barem pola sata, a najbolje preko noći.

Kada ste spremni za pečenje, zagrijte pećnicu na 200°C. Dobro operite i istrljajte krumpire, ostavite kožu na njima i prerežite na četvrtine pa pomiješajte sa soli, paprom i maslinovim uljem. Pecite ih 20 minuta, a onda pažljivo po krumpirima poslažite krmenadle i pecite dodatnih 20-30 minuta, ovisno o tome koliko pečeno volite meso i koliko su vam debeli krmenadli. Ja općenito preferiram meso zapečeno do konzistencije kože za cipele, ali jasno mi je da većina ljudi ne dijeli moje osjećaje.

U međuvremenu, pripremite salatu tako da dobro operete svo povrće. Narežite kristalku na trakice. Ogulite i narežite korabicu na ploškice. Rotkvicama odrežite i bacite krajeve, pa ih narežite na tanke novčiće ili polumjesece. Pomiješajte salatu sa soli, paprom, sokom od limuna i maslinovim ulje.

Poslužite sa vrućim mesom i krumpirima.

Mustard and Paprika Marinated Pork Chops with Potatoes and Mixed Salad / Svinjski krmenadli marinirani u senfu i paprici sa krumpirima i miješanom salatom

Beefy Shepherd’s Pie / Juneća pastirska pita

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I know that you need to have sheep to have a real shepherd’s pie. What I’ve made would technically be cheating. Or blasphemy, depending on how seriously you take your food. Or you could simply name it a cowboy’s pie and just call it a day. IMGP4557

INGREDIENTS:

(Yields 8 generous servings / 1.36 EUR per serving / 10.89 EUR for all)

For meaty part:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo minced beef (7.33 EUR)

3 garlic cloves, minced (0.10 EUR)

3 large carrots, diced (0.10 EUR)

1 cup frozen peas (0.53 EUR)

½ cup white wine (0.67 EUR)

1 cup beef stock (0.33 EUR)

2 tablespoons tomato concentrate (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Handful of fresh parsley, finely chopped (0.27 EUR)

For mashed potatoes:

1 kilo potatoes (0.67 EUR)

3 tbsp butter (0.40 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR) IMGP4560

METHOD:

Saute onion with tablespoon of oil on high heat until it becomes slightly translucent. Add in minced beef and break it into small chunks with your spatula. Cook for about five minutes before adding garlic, carrots and peas. Stir everything and cook for a few minutes for vegetables to soften a bit. Pour in wine and cook until alcohol evaporates. This may take two to three minutes.

Add in stock, tomato concentrate, paprika, salt, pepper and parsley, reduce heat and allow everything to simmer for about 30 minutes, so all the tastes can combine, with a lid cracked open. You’d want to stir occasionally, so it doesn’t burn. If necessary, add a splash of water. You want the sauce to be thick and rich. IMGP4566

Meanwhile, peel and dice the potatoes and add to a pot of water. Bring to a rolling boil and cook for 20 minutes. Once done, drain potatoes and mash together with butter, milk, salt and pepper, until uniform.

Preheat oven to 200°C. Pour the cooked beef into a casserole dish and carefully scoop mashed potatoes on top. Using a spoon or a spatula, even out the potatoes. Bake for 30 minutes, until the top is crispy and slightly golden. IMGP4568

Just a small note, be sure to use a big enough casserole dish (unlike me!), as the pie will get all bubbly while cooking. Just to ensure you don’t have a whole oven to scrub, place a baking tray underneath your casserole dish to catch any drippings.

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Znam da bi trebali imati ovce za pastirsku pitu. Ono što sam ja napravila zapravo bi se moglo nazvati varanjem. Ili blasfemijom, ovisno o tome koliko ozbiljno shvaćate svoju hranu. Ili jednostavno možete ovo jelo nazvati kaubojskom pitom i tako riješiti probleme.

SASTOJCI:

(Za 8 izdašnih porcija / 10,19 kn po porciji / 84,52 kn za sve)

Za mesni dio:

1 žlica suncokretovog ulja (0,10 kn)

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

1 kg mljevene junetine (55,00 kn)

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

3 velike mrkve, narezane na kockice (0,75 kn)

1 šalica smrznutog graška (4,00 kn)

½ šalice bijelog vina (5,00 kn)

1 šalica goveđeg temeljca (2,50 kn)

2 žlice koncentrata rajčice (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Pregršt svježeg peršina, sitno nasjeckanog (2,00 kn)

Za pire krumpir:

1 kg krumpira (5,00 kn)

3 žlice maslaca (3,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

PRIPREMA:

Prodinstajte luk na žlici ulja na jakoj vatri, da postane staklast. Dodajte mljevenu junetinu, pa ju špatulom razlomite na sitne komadiće. Kuhajte oko 5 minuta, pa dodajte češnjak, mrkvu i grašak. Sve dobro promiješajte i kuhajte nekoliko minuta dok povrće mrvicu ne omekša. Prelijte bijelim vinom i kuhajte dok alkohol ne ispari. To obično traje oko 2-3 minute.

Dodajte temeljac, koncentrat rajčice, papriku, sol, papar i peršin, smanjite vatru na srednje i pustite da se krčka sa odškrinutim poklopcem oko pola sata, da se svi okusi prožmu. Povremeno promiješajte da vam ne zagori, a po potrebi dodajte i malo vode. Želite da vam umak na kraju bude gust i bogat.

U međuvremenu ogulite i narežite krumpir na kocke i stavite da se kuha u lonac vode. Kuhajte 20 minuta nakon što zakipi, a kad su krumpiri kuhani, ocijedite ih i izgnječite skupa sa maslacem, mlijekom, soli i paprom da postanu jednolični.

Zagrijte pećnicu na 200°C. Ulijte mesni dio u posudu za pečenje i pažljivo žlicom po vrhu raspodijelite pire. Poravnajte pire žlicom ili špatulom i pecite 30 minuta, dok se ne uhvati zlatna korica.

Samo mala napomena, pazite da (za razliku od mene!) upotrijebite dovoljno duboku posudu za pečenje, jer će umak bubriti i pjeniti se kako se peče. Kako bi ste se kasnije spasili od ribanja cijele pećnice, za svaki slučaj ispod posude podmetnite veliki pleh za pečenje, da ulovi sve što kapne van.

Beefy Shepherd’s Pie / Juneća pastirska pita

Burrito Bowls / Burito zdjelice

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These were initially planned to be made as burrito wraps. However, my tortilla making game definitely needs a lot more practice. My tortillas came out too tiny and too thick. Maybe I could’ve wrapped a carrot stick in them. But definitely not all the sauce, cheese and veggies I’d wanted to. Hence I’ve decided to take the bowl route. And what a great journey that has been, ha!

INGREDIENTS:

(Yields at least 8 generous servings / 1,75 EUR per serving / 14.03 EUR for all)

For the meaty sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion, diced (0.10 EUR)

1 kilo of mixed ground beef and pork – 50:50 (6.67 EUR)

4 garlic cloves, minced (0.13 EUR)

3 large carrots, diced (0.10 EUR)

3 bell peppers, diced (1.33 EUR)

1 can beans (0.67 EUR)

1 can diced tomatoes (0.53 EUR)

1 tsp salt (0.01 EUR)

1 tsp crushed red pepper flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 can corn (0.80 EUR)

Handful fresh parsley, roughly chopped (0.27 EUR)

To assemble the bowls:

1 cup grated cheese (0.67 EUR)

2 cups tortilla chips or 4 tortillas, cut into triangles and lightly toasted (1.33 EUR)

1 cup lettuce, roughly chopped (0.27 EUR)

2 tomatoes, diced (0.67 EUR)

½ cup sour cream (0.27 EUR)

 IMGP4592

METHOD:

In a large pot, sauté onion on a medium heat with a tablespoon of oil until softened and slightly translucent. Add in minced meat and break it off with your spatula into small chunks. Cook the meat through for about 5-10 minutes, stirring occasionally.

Add in minced garlic, diced carrots and peppers and stir everything thoroughly. Cook for additional 5 minutes before adding drained beans, can of tomatoes, salt, red pepper and paprika. If needed, you can add a splash of water to the pot as well. Just a small heads up, for milder bowls reduce the amount of hot pepper flakes. You can easily add more later on if needed.

 IMGP4599

Gently simmer the sauce for about half an hour, so all the tastes can develop, stirring occasionally. Lastly, when the sauce is done stir in drained corn and roughly chopped parsley. Remove pot from heat, taste and adjust seasoning.

To assemble bowls, ladle finished sauce into small bowls. Top sauce with grated cheese, and divide tortilla chips or triangles, lettuce, tomatoes and sour cream between the bowls. A scoop of guacamole would also be awesome.

IMGP4595

Ovo sam jelo inicijalno planirala raditi kao burrito. Međutim, moja vještina pečenja tortilja baš i nije nešto. Tortilje su mi ispale sićušne i predebele. U najboljem sam slučaju u njih mogla zamotati komad mrkve. Nikako ne sav umak, sir i povrće koje sam planirala. Iz tog sam razloga odlučila krenuti u smjeru burito zdjelica. I kakvo je to samo čudesno putovanje na kraju ispalo!

SASTOJCI

(Za barem 8 izdašnih porcija / 13,14 kn po porciji / 105,11 za sve)

Za mesni umak:

1 žlica suncokretovog ulja (0,10 kn)

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

1 kg miješanog mljevenog mesa, svinjetina i junetina 50:50 (50,00 kn)

4 češnja češnjaka, sitno narezana (1,00 kn)

3 velike mrkve, narezane na kockice (0,75 kn)

3 šarene paprike, narezane na kockice (10,00 kn)

1 konzerva graha (5,00 kn)

1 konzerva sjeckane rajčice (4,00 kn)

1 žličica soli (0,01 kn)

1 žličica sušenog čilija u pahuljicama (1,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 konzerva kukuruza (6,00 kn)

Pregršt svježeg peršina, grubo narezanog (2,00 kn)

Za složiti zdjelice:

1 šalice naribanog sira (5,00 kn)

2 šalice tortilja čipsa ili 4 tortilje, narezane na trokutiće i lagano tostirane (10,00 kn)

1 šalica zelene salate, grubo narezane (2,00 kn)

2 rajčice, narezane na kocke (5,00 kn)

½ šalice kiselog vrhnja (2,00 kn)

PRIPREMA:

U velikom loncu na srednjoj vatri izdinstajte luk na žlici ulja, da malo omekša i postane staklast. Dodajte mljeveno meso, pa ga sa špatulom izmrvite na sitne komadiće. Prokuhajte meso oko 5-10 minuta uz povremeno miješanje.

Ubacite nasjeckani češnjak, mrkvu i paprike i dobro promiješajte. Kuhajte 5 minuta prije nego što ćete dodati ocijeđeni grah, konzervu rajčice, sol, čili pahuljice i crvenu papriku. Ukoliko je potrebno, podlijte sve sa malo vode. Samo mala napomena, za blaži umak prepolovite količinu čilija. Kasnije po potrebi lako možete dodati još.

Pustite da se umak nježno krčka uz povremeno miješanje oko pola sada, kako bi se svi okusi proželi. Na kraju, kada je umak već gotov, umiješajte ocijeđeni kukuruz i nasjeckani peršin. Maknite lonac s vatre, kušajte i prilagodite začine.

Burrito Bowls / Burito zdjelice

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima

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I love cooking with smoked pork bones because they are incredibly cheap and give fantastic smoky flavor. My butcher also sells bones that have quite a bit of meat on them, so with a little hassle you get a really affordable, satisfying meal. I usually toss smoked bones into stews and similar soupy dishes, but this time decided to throw them in a pot with barley and vegetables, to make a thick, risotto-like one pot dish.

Also, I got really lucky and scored bones which were on sale, so it was double win for me.

IMGP4572

INGREDIENTS:

(Yields 8 servings / 0.43 EUR per serving / 3.40 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 large carrots (0.13 EUR)

2 parsley roots (0.27 EUR)

½ small celeriac root (0.27 EUR)

3 garlic cloves (0.09 EUR)

2 cups barley (0.67 EUR)

2 tbps tomato paste (0.13 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

Bunch of fresh parsley leaves (0.13 EUR)

Bunch of fresh celeriac leaves (0.13 EUR)

1 kilo of smoked pork bones (1.33 EUR)

6-8 cups water (–)

IMGP4580

METHOD:

Finely dice all the vegetables. In a colander, wash barley under running water. Chop pork bones into 6-8 smaller chunks (you can also ask your butcher to do this for you).

In a deep pot, saute diced onion with olive oil on high heat for about 5 minutes, until translucent. Add in diced carrot, parsley root, celeriac root and garlic, giving everything a good stir. Cook for about 5 minutes, stirring occasionally. Add in barley, paprika, black pepper, chopped parsley and celeriac leaves, then stir to combine. Nest pork bones in with the barley. Pour water so everything is mostly submerged, bring to boil and cook on low with lid cracked open for 45 minutes. Occasionally check on the dish and gently scrape barley from the bottom of the pot and add more water if necessary.

IMGP4576

After 45 minutes turn the heat off, remove bones and let them cool enough to handle. Pick the meat from the bones, return meat to barley pot and stir everything well, discarding the clean bones. Now taste the dish for seasoning and adjust as necessary. Mine didn’t need any salt at all, the bones were salty enough. You might also want to add a bit more water, if the dish appears too thick, as barley keeps absorbing water all the time.

Serve with a nice green salad and enjoy!

Volim kuhati sa suhim svinjskim kostima jer su jako jeftine a jelu daju fantastičnu aromu dima. Moj mesar prodaje kosti na kojima uvijek bude dosta mesa, tako da sa malo truda uvijek dobijem jeftino a ukusno jelo. Obično suhe kosti ubacim u variva i slična jušna jela, ali sam se ovoga puta odlučila dodati ih u lonac sa ječmom i povrćem, da dobijem gusto jelo slično rižotu, koje se kuha u jednom loncu.

Također, uspjela sam naletiti na suhe kosti na sniženju, pa je ovo za mene bila dvostruka pobjeda.

SASTOJCI:

(Za 8 porcija / 3,20 kn po porciji / 25,56 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 velike mrkve (1,00 kn)

2 korjena peršina (2,00 kn)

½ male glavice celera (2,00 kn)

3 češnja češnjaka (0,70 kn)

2 šalice ječma (5,00 kn)

2 žlice pasirane rajčice (1,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

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

Pregršt svježeg lišća peršina (1,00 kn)

Pregršt svježeg lišća celera (1,00 kn)

1 kg suhih svinjskih kostiju (10,00 kn)

6-8 šalica vode (–)

PRIPREMA:

Sitno narežite svo povrće. U cjedilu pod tekućom vodom operite ječam. Nasijecite suhe kosti na 6-8 manjih komada (možete zamoliti i vašeg mesara da vam to napravi).

U dubokom loncu, na jakoj vatri, dinstajte luk na maslinovom ulju oko 5 minuta, dok ne postane staklast. Dodajte narezane mrkvu, korjen peršina, korjen celera i češnjak pa sve dobro promiješajte. Dinstajte oko 5 minuta, povremeno miješajući. Ubacite ječam, crvenu papriku, papar, nasjeckano lišće peršina i celera pa sve izmiješajte. Ugnijezdite unutra komade kostiju. Prelijte vodom, tako da sve uglavnom bude potopljeno, pričekajte da zakipi, pa onda smanjite vatru na nisko i kuhajte sa odškrinutim poklopcem 45 minuta. Povremeno provjerite jelo i nježno postružite ječam sa dna lonca, a po potrebi dodajte malo vode.

Nakon 45 minuta ugasite vatru, izvadite kosti i pustite da se malo ohlade. Skinite meso sa kostiju, pa meso umiješaje u lonac s ječmom, a kosti bacite. Sada probajte jelo i prilagodite začine. Ja nisam morala uopće soliti, jer su kosti bile već dovoljno slane. Možda ćete morati dodati i još malo vode ako vam se jelo čini pregustim, jer ječam upija puno tekućine.

Poslužite sa velikom zelenom salatom i uživajte!

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima

Whole Roasted Sea Bass / Cijeli pečeni brancini

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Whenever we have fish we conclude that we need to eat more fish. Then a couple of months go by. Then I remember that we haven’t had fresh fish in a long time. Then we conclude that we need to eat more fish.

So the cycle goes.

And we really need to eat more fish.

This sea bass is on the pricier spectrum of the meals we eat. But, to cut it down serve it with a cheap side of boiled potatoes with Swiss chard. Or with a potato salad.

And, you know, what’s life if you won’t treat yourself from time to time, right? IMGP4397

INGREDIENTS:

(Serves 8 / 2.17 EUR per serving / 17.36 EUR for all)

8 sea basses, 250-300 grams each (16.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 lemons (0.67 EUR)

2-3 small rosemary branches (0.13 EUR)

A bunch of fresh parsley, divided (0.13 EUR)

5 tbsp olive oil, divided (0.22 EUR)

3 garlic cloves, crushed (0.13 EUR)

IMGP4473

METHOD:

Clean sea bass from scales, remove gills and guts, wash well under cold running water and pat to dry, including the body cavity. You can ask your fishmonger to clean the fish for you, but you’ll definitely want to fix it up as soon as you come home, as they tend to do only rough work with cleaning. Which is totally understandable.

Preheat oven to 250°C. Line baking tray with aluminum foil for easy cleanup and place wire rack on top, so the fish lies slightly lifted from the bottom of the tray while roasting. Make three incisions on each side of every fish, rub salt and pepper all over the fish and stuff each belly cavity with a slice of lemon, small chunk of rosemary branch and a sprig of parsley. Lightly brush each fish on both sides with olive oil and then spread on prepared wire rack. Bake for 15 minutes in the upper third of the oven.

While the fish is baking, finely chop remaining parsley and mix with remaining olive oil and crushed garlic. Serve roasted fish drizzled with freshly squeezed lemon juice and the parsley – olive oil – garlic mix you’ve just prepared.

Svaki puta kada jedemo ribu zaključimo kako trebamo jesti više ribe. Onda prođe par mjeseci. Onda se sjetim da nismo jeli svježu ribu već sto godina. Pa onda zaključimo da trebamo jesti više ribe.

I tako u krug.

I zaista trebamo jesti više ribe.

Ovi brancini su na skupljem djelu spektra hrane koju inače jedemo. Ali, da stvar bude ekonomičnija, možete ih poslužiti sa nekim jeftinim prilogom, kao što je blitva sa krumpirima ili krumpir salata.

Osim toga, što je život ako se s vremena na vrijeme nećete malo počastiti?

SASTOJCI:

(Za 8 osoba / 16,27 kn po osobi / 130,16 kn za sve)

8 brancina, svaki od po 250-300 g (120,00 kn)

1 žličica soli (0,01 kn)

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

2 limuna (5,00 kn)

2-3 male grančice ružmarina (1,00 kn)

Pregršt svježeg peršina, podijeljen (1,00 kn)

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

3 češnja češnjaka, sitno nasjeckana (1,00 kn)

PRIPREMA:

Očistite brancine od ljusaka, izvadite škrge i utrobe, dobro ih operite pod tekućom hladnom vodom pa ih posušite kuhinjskim ručnicima, uključujući i trbušnu šupljinu. Možete zamoliti da vam ribe očiste u ribarnici, ali ćete morati to malo popraviti čim dođete doma jer će vam u ribarnici ribe očistiti samo na grubo. Što je i razumljivo.

Zagrijte pećnicu na 250°C. Obložite pleh za pečenje aluminijskom folijom za lakše čišćenje, pa na njega stavite rešetku za pečenje kako bi riba prilikom pečenja bila malo odignuta od pleha. Napravite po tri reza sa svake strane ribe, utrljajte u ribe sol i papar, a u trbušnu šupljinu stavite krišku limuna, komadić grančice ružmarina i po grančicu peršina. Kistom namočenim u maslinovo ulje lagano premažite svaku ribu sa obje strane, pa ribe složite po pripremljenoj rešetki za pečenje. Pecite ribe 15 minuta u gornjoj trećini pećnice.

Dok se ribe peku, sitno nasjeckajte preostali peršin i pomiješajte sa ostatkom maslinovog ulja i sjeckanim češnjakom. Pečene ribe poslužite pokapane svježe iscijeđenim sokom od limuna i sa mješavinom peršina, maslinovog ulja i češnjaka koju ste pripremili.

Whole Roasted Sea Bass / Cijeli pečeni brancini

Braised Sauerkraut and Crushed Potatoes / Dinstano kiselo zelje i restani krumpir

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As much as I love and appreciate winter holidays, I am somewhat relieved that the shebang is over and I am slowly adjusting to my normal routine. After a month of gluttony, sloth and money spending, it’s nice to have some structure again. I’m also happy to have this vast clear slate of 2016 in front of me. So many possibilities!

And you might ask yourself if we really need another sauerkraut recipe around. Absolutely! More than anything. You can whip this dish up so fast that it’s perfect for a quick weeknight meal. IMGP4378

INGREDIENTS:

(Yields 4 servings / 1.36 EUR/ 5.45 EUR for all)

For crushed potatoes:

1 kg potatoes (0.93 EUR)

2 tbsp vegetable oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

For braised sauerkraut:

1 large onion (0.10 EUR)

1 tbsp vegetable oil (0.01 EUR)

2 spicy sausages (2.00 EUR)

500 g shredded sauerkraut (2.00 EUR)

1 large apple, peeled and grated (0.27 EUR)

1 tbsp pumpkin seed oil (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 cup water (–)

Salt and pepper to taste (0.01 EUR) IMGP4379

METHOD:

Wash potatoes under running water, giving them a good scrub and leaving skins intact. In a large pot, cover potatoes with clean water and place on high heat. When the water boils, reduce heat to medium and cook with lid cracked open for 20-25 minutes, until softened.

IMGP4382

Preheat oven to 220°C. Give potatoes good rinse under cold water, until cool enough to handle and peel. Using a potato masher, slightly crush the potatoes, stir in oil, salt and pepper and spread over baking tray. Bake for 30 minutes, until golden crust starts forming, giving them a good stir once or twice during baking.

Meanwhile, finely dice the onion and place on high heat with a tablespoon of vegetable oil, to cook until slightly translucent, for about 2-3 minutes. Chop sausages into coins, add to onion and saute for about 5 minutes. Add in sauerkraut, grated apple, pumpkin seed oil, paprika and water, giving everything a good stir. When things come to a boil, reduce heat to medium-low and simmer with lid cracked open for 30 minutes, stirring occasionally and adding a bit water if necessary. Taste to adjust seasoning and serve with crushed potatoes.IMGP4384

Koliko god volim zimske praznike, u neku ruku mi je olakšanje činjenica da je sve to iza nas pa se sada polako vraćam u normalnu rutinu. Nakon mjesec dana prežderavanja, ljenčarenja i trošenja novaca, lijepo je opet imati neku strukturu u životu. Također me veseli imati pred sobom ovu cijelu praznu 2016. godinu. I sve te mogućnosti!

Možda se pitate da li nam zaista treba još jedno jelo sa kiselim zelje. Apsolutno! Sada više nego ikada. Ovo jelo možete na brzinu smutiti tako da je savršeno za brzi objed usred tjedna.

SASTOJCI:

(Za 4 porcije / 10,22 kn po porciji / 40,86 kn za sve)

Za restani krumpir:

1 kg krumpira (7,00 kn)

2 žlice suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

Za dinstano kiselo zelje:

1 veliki luk (0,75 kn)

1 žlica suncokretovog ulja (0,05 kn)

2 kobasice češnjovke (15,00 kn)

500 g rezanog kiselog zelja (15,00 kn)

1 velika jabuka, oguljena i naribana (2,00 kn)

1 žlica bučinog ulja (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 šalica vode (–)

Sol i papar po potrebi (0,10 kn)

PRIPREMA:

Dobro operite krumpire pod tekućom vodom i ostavite na njima kore. Stavite u dubok lonac, prekrijte sa čistom vodom i stavite da se kuha na jakoj vatri. Kada voda zakipi, smanjite vatru na srednje i kuhajte sa odškrinutim poklopcem 20-25 minuta, dok krumpiri ne omekšaju.

Zagrijte pećnicu na 220°C. Isperite krumpire pod hladnom vodom dok nisu dovoljno hladni da njima možete rukovati, pa ih ogulite. Sa gnječilicom za pire malo zgnječite krumpire, dodajte ulje, sol i papar pa ih raširite po plehu za pečenje. Pecite 30 minuta, dok se ne uhvati zlatna korica, a promiješajte ih jednom ili dva puta tokom pečenja.

U međuvremenu, sitno nasjeckajte luk i sa žlicom suncokretovog ulja stavite na jaku vatru i kuhajte dok ne postane staklast, jedno 2-3 minute. Kobasice narežite na novčiće pa dodajte luku i dinstajte oko 5 minuta. Dodajte kiselo zelje, naribanu jabuku, bučino ulje, crvenu papriku i vodu pa sve dobro promiješajte. Kada zavrije, smanjite vatru na srednje-nisku i sa odškrinutim poklopcem kuhajte uz povremeno miješanje 30 minuta. Po potrebi dodajte mrvicu vode. Kada je gotovo, kušajte i začinite po potrebi pa poslužite sa restanim krumpirom.

Braised Sauerkraut and Crushed Potatoes / Dinstano kiselo zelje i restani krumpir

Lentil and Corn Stew / Varivo od leće i kukuruza

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I came up with this because I needed something to stuff into sort of tacos I was making but didn’t feel like waiting for 3 hours for beans to cook. Then I figured, why not just use lentils instead? I mean, it’s a legume and is done in 15 minutes. The outcome was just as hearty and tasty. Naturally, I felt like I’ve won at life. IMGP4409

INGREDIENTS:

(Yields 4 generous servings / 0.60 EUR per serving / 2.40 EUR for all)

1 tbsp olive oil (0.04 EUR)

1 large onion (0.10 EUR)

2 large carrots (0.07 EUR)

4 garlic cloves (0.09 EUR)

1 cup lentils (0.40 EUR)

1 500 g box tomato puree (0.67 EUR)

1 bay leaf (0.01 EUR)

1 tsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

1 can corn (0.80 EUR)

Handful of fresh parsley, finely chopped (0.13 EUR) IMGP4411

METHOD:

Finely dice onion, add with tablespoon of oil to a pot to saute on high for a few minutes, until softened. Add diced carrot and minced garlic and cook for two to three minutes. Meanwhile, pick through lentils and rinse well in a colander. Then stir in lentils together with onion and carrot and saute for just a minute. Pour over tomato puree, add bay leaf, paprika, salt and pepper and cook on medium high for fifteen minutes, until lentils are cooked through, stirring occasionally and adding a bit of water if necessary. When lentils are cooked, add in corn and parsley, stir well and serve. IMGP4412

 

Ovo sam jelo smislila jer mi je trebalo neki filer za tacose koje sam radila, a nije mi se dalo čekati 3 sata da se skuha grah. Onda mi je sinulo da umjesto graha upotrijebim leću. Zašto ne? Također je mahunarka, a gotova je za 15 minuta. Rezultat je bio jako zasitan i ukusan. Naravno, odma sam se osjećala kao da sam pobijedila u životu.

 

SASTOJCI:

(Za 4 izdašne porcije / 4,50 kn po porciji / 18,00 za sve)

1 žlica maslinovog ulja (0,33 kn)

1 veliki luk (0,75 kn)

2 velike mrkve (0,50 kn)

4 češnja češnjaka (0,70 kn)

1 šalica leće (3,00 kn)

1 pakiranje od 500 g pasirane rajčice (5,00 kn)

1 lovorov list (0,10 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice soli (0,01 kn)

½ žličice svježeg mljevenog crnog papra (0,10 kn)

1 limenka kukuruza (6,00 kn)

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

 

PRIPREMA:

Sitno nasjeckajte luk pa na jakoj vatri dinstajte na žlici ulja nekoliko minuta, dok ne omekša. Dodajte narezanu mrkvu i nasjeckani češnjak pa kuhajte dvije-tri minute. U međuvremenu, proberite leću, isperite u cjedilu pod mlazom vode i ubacite sa mrkvom i lukom na minutu. Onda umiješajte pasiranu rajčicu, lovorov list, papriku, sol i papar pa kuhajte na srednje jakoj vatri 15 minuta dok se leće ne skuha do kraja, uz povremeno miješanje i dodavanje malo vode po potrebi. Kada je leća gotova ubacite kukuruz i peršin, dobro sve promiješajte i poslužite.

Lentil and Corn Stew / Varivo od leće i kukuruza