main dish

Quick Bean Patties (vegan) / Brzi faširanci od graha (veganski)

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

We had an easy lunch of mashed potatoes and pureed spinach over the weekend, but had no meat around to make the patties to round the meal up. I kinda have to have spinach and mashed potatoes with patties – it’s just the way the world works, so I quickly whipped up these vegan bean patties. I also apologize upfront for the crappy photos, but lighting in our kitchen is terrible and I was super hungry and couldn’t muster patience for better pictures.

IMG_2378

INGREDIENTS:

(Yields 4 patties / 0.38 EUR per patty / 1.52 EUR for all)

For the batter:

1 tbsp flax meal (0.07 EUR)

2 tbsp water (–)

1 tbsp sunflower seed oil (0.01 EUR)

½ of an onion (0.05 EUR)

1 can of brown beans (0.67 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tbsp tomato puree (0.13 EUR)

1 tsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp Sriracha (0.03 EUR)

½ cup breadcrumbs (0.10 EUR)

Additional:

¼ cup breadcrumbs for coating (0.05 EUR)

¼ cup of sunflower seed oil for frying (0.07 EUR)

METHOD:

Start off by making a flax egg. Whisk together flax meal with water, then set aside for about 10 minutes. Meanwhile, finely dice the onion and saute it in a tablespoon of oil until slightly caramelized. Rinse and drain the beans, then mash them up into a paste. I also left a few chunks in there, because texture is everything. Add the flax egg, sauted onion, salt, pepper, garlic powder, parsley, tomato puree, soy sauce, sesame oil and Sriracha to mashed beans and stir well. Then gradually add in breadcrumbs so that the finally batter is pliable and not too sticky. Taste and adjust seasoning, then refrigerate for about 30 minutes. I skipped this step because I wanted to eat right away, but refrigerating will help the patties to better retain their shape.

After half an hour remove the batter from fridge and shape into four patties. Coat each patty with breadcrumbs then fry on a well-oiled pan on medium heat for about 5 minutes on each side. Be sure to flip the patties gently, as they are more delicate then classic meat patties. Serve warm.

IMG_2371

Za vikend smo radili jednostavan ručak sa pire krumpirom i pireom od špinata, ali nismo imali doma nikakvog mesa za faširance. Za mene to nikako nije moglo proći jer ja jednostavno moram imati faširanac uz špinat, tako da sam na brzinu smutila ove od graha. Također, unaprijed se ispričavam zbog jadnih fotki, ali osvjetljenje nam je koma u kuhinji, a ja sam jednostavno bila previše gladna i prenestrpljiva da se više potrudim. 😀

SASTOJCI:

(Za 4 faširanca / 2,84 kn po faširancu / 11,37 kn za sve)

Za smjesu:

1 žlica mljevenog lana (0,50 kn)

2 žlice vode (–)

1 žlica suncokretovog ulja (0,10 kn)

½ luka (0,38 kn)

1 konzerva smeđeg graha (5,00 kn)

½ žličice soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 žlica koncentrata od rajčice (1,00 kn)

1 žličica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica Sriracha umaka ili čili umaka (0,25 kn)

½ šalice krušnih mrvica (0,75 kn)

Dodatno:

¼ šalice krušnih mrvica za paniranje (0,38 kn)

¼ šalice ulja za prženje (0,50 kn)

PRIPREMA:

Za početak pripremite lan-jaje (flax egg). Pomiješajte mljeveni lan sa vodom i pustite da odstoji desetak minuta da se zgusne. U međuvremenu sitno nasjeckajte luk pa ga ispržite na žlici ulja da se blago karamelizira. Isperite i dobro ocijedite grah te ga izgnječite u pire. Ja sam također ostavila i nešto komadića jer je tekstura super u svemu. U zgnječeni grah dodajte lan-jaje, karamelizirani luk, sol, papar, češnjak, peršin, koncentrat rajčice, soja sos, sezamovo ulje i Srirachu, te sve dobro promiješajte da se sjedini. Postepeno dodajte krušne mrvice, sve dok se smjesa ne zgusne i prestane biti jako ljepljiva. Kušajte i prilagodite začine, pa smjesu stavite u hladnjak na pola sata. Ja sam ovaj korak preskočila jer sam bila nestrpljiva i gladna, ali ako ohladite smjesu faširanci će se bolje držati skupa.

Nakon pola sata smjesu izvadite iz hladnjaka te oblikujte u četiri faširanca. Uvaljajte faširance u krušne mrvice, pa ih ispržite u dobro nauljenoj tavi, po oko pet minuta sa svake strane. Samo pazite kada faširance okrećete da budete nježni, jer su puno delikatniji od klasičnih mesnih faširanaca. Poslužite toplo.

Quick Bean Patties (vegan) / Brzi faširanci od graha (veganski)

Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

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

It’s been a few years since I’ve published my first Okonomiyaki inspired recipe. I’ve been mulling about how I’d like to eat something similar for a few days, but this time decided to throw in some shredded Gouda cheese into the mix as well. While this recipe is super delicious and easy to make, it really has very little to do with original Okonomiyaki. But that’s where the inspiration came from.

IMG_2427

INGREDIENTS:

(Yields 1 serving / 1.27 EUR)

For the batter:

1 egg (0.20 EUR)

½ cup all-purpose flour (0.03 EUR)

½ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 cup shredded cabbage (0.13 EUR)

½ cup shredded melty cheese (0.27 EUR)

Additional:

1 tbsp sunflower seed oil (0.01 EUR)

A few slices of thinly sliced smoked ham (0.40 EUR)

2 tbsp of mayo (0.13 EUR)

Drizzle of Sriracha (0.07 EUR)

IMG_2426

METHOD:

Prepare the batter by whisking together egg, flour, water, salt and pepper. Stir in cabbage and cheese until well combined. Place a deep skillet on medium heat and allow it to warm up. Swirl in the oil, then add the batter and even out with a spatula. Arrange the smoked ham (or any other thinly sliced deli meat of your choice) on top and cook for about 5-7 minutes, until the bottom is crispy and lightly golden-brown. Flip the pancake over and cook on the other side for another 2-3 minutes. Serve immediately with some mayo and a good drizzle of Sriracha or any other hot sauce of your choice.

IMG_2430

Prošlo je već par godina od kada sam objavila svoj prvi recept koji je bio nadahnut japanskim okonomiyakijem. Već mi se par dana motala po glavi misao kako mi se jede nešto tog tipa, ali sam ovoga puta u cijelu priču odlučila ubaciti i ribanu gaudu. Dok je ovaj recept stvarno jako ukusan, nema baš puno toga zajedničkog sa izvornim okonomiyakijem. Ali eto, od tamo mi je došla inspiracija.

SASTOJCI:

(Za 1 porciju / 9,51 kn)

Za tijesto:

1 jaje (1,50 kn)

½ šalice glatkog brašna (0,25 kn)

½ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

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

1 šalica ribanog kupusa (1,00 kn)

½ šalice ribanog topljivog sira (2,00 kn)

Dodatno:

1 žlica suncokretovog ulja (0,10 kn)

Par tankih šnita dimljene šunke (3,00 kn)

2 žlice majoneze (1,00 kn)

Malo Srirache (0,50 kn)

PRIPREMA:

Smjesu pripremite tako da skupa razmutite jaje, brašno, vodu, sol i papar. Umiješajte kupus i sir da se sve sjedini. Dublju tavu stavite na srednje jaku vatru i pustite ju da se dobro ugrije. Namastite tavu uljem, pa ulijte smjesu i poravnajte ju špatulom. Poslažite po palačinki dimljenu šunku (ili koji drugi mesni narezak po vašoj želji), te kuhajte jedno 5-7 minuta, dok donja strana ne bude hrskava i zlatno-smeđa. Preokrenite palačinku pa dovršite i na drugoj strani još 2-3 minute. Poslužite odmah sa majonezom i pokapano Srirachom ili kojim drugim ljutim umakom po vašem izboru.

Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

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

I’ve had this huge butternut squash lying around for a while, so I finally decided to make a soup out of it. To make the squash puree, I just halved it, scooped out the seeds and baked it for an hour at 200°C. Then I just scooped the flesh out and pureed it. I definitely prefer this method over cooking the squash, as I then don’t have to peel it while it’s fresh (which is a big pain in the butt).

IMGP8888

IMGP8876

INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 cup red lentils (0.67 EUR)

1 can of white cannellini beans (0.67 EUR)

2 cups tomato sauce (0.53 EUR)

2 cups butternut squash puree (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

6 cups veggie broth (0.40 EUR)

IMGP8885

METHOD:

Peel, wash and chop up onion and garlic. Rinse the lentils and beans in a colander under running water. Add oil, onion and garlic to a pot on high heat and saute for a few minutes until slightly translucent. Throw in all remaining ingredients and bring to a rolling boil. Once the soup is boiling, reduce heat and simmer with a lid cracked open for about 20 minutes, until the lentils are thoroughly cooked. Serve warm. This soup reheats and freezes great, so it’s also an awesome meal prep option.

IMGP8889

Već mi je neko vrijeme doma stajala ogromna butternut tikva, pa sam se napokon na kraju odlučila od nje napraviti juhu. Pire od tikve sam pripremila jako jednostavno, i to tako da sam tikvu raspolovila, odstranila joj sjemenke i onda ju pekla sat vremena na 200°C. Onda sam samo postrugala meso tikve i ispasirala ju u blenderu. Ova metoda mi je puno draža od kuhanja tikve u vodi, jer ju onda uopće ne moram guliti dok je svježa (a što mi je poprilična gnjavaža).

SASTOJCI:

(Za 6 porcija / 4,98 kn po porciji / 29,91 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 šalica crvene leće (5,00 kn)

1 konzerva bijelog graha (5,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice pirea od tikve (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica soli (0,01 kn)

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

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog timijana (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte luk i češnjak. Leću i grah isperite u cjediljci pod tekućom vodom. Ulje, luk i češnjak stavite u lonac na jakoj vatri i dinstajte par minuta dok ne postanu staklasti. Dodajte sve ostale sastojke i pustite da zavrije. Jednom kada juha zakipi, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta, dok leća ne bude skroz kuhana. Poslužite toplo. Ova juha se super podgrijava i smrzava, tako da je odlična opcija za pripremiti unaprijed.

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

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

I’ve realized that I haven’t made anything stir-fried in a while and I guess the main reason is that I usually crave those quick dishes in warmer months. However, I’ve felt the insane Chinese food craving the other day and decided to whip this up from various odds and ends.

IMG_2358

INGREDIENTS:

(Yields 4 servings / 1.21 per serving / 4.84 EUR for all)

For the meat:

300 grams of lean beef (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp sesame oil (0.13 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

200 grams oyster mushrooms (1.00 EUR)

1 onion (0.10 EUR)

2 red bell peppers (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp corn starch (0.01 EUR)

¼ cup water (–)

Additional for serving:

4 tbsp sesame seeds (0.27 EUR)

IMG_2344

METHOD:

Cut the meat into thin strips. Toss it with salt, pepper, soy sauce and sesame oil then let it rest at room temperature for 20-30 minutes. While you are waiting for the meat to marinade, wash, peel and slice up all the veggies and mushrooms.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat for a few minutes until cooked through. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the mushrooms. Cook the mushrooms for a few minutes to slightly caramelize before adding in the onion and peppers. Season with salt and pepper, give a good stir and cook for a few minutes before adding in minced garlic and Gochujang. Return the meat to the wok to thoroughly warm up then season everything with soy sauce and sesame oil. Finally, dissolve corn starch in water, pour in and stir to combine. As soon as the sauce thickens, remove from heat and serve sprinkled with sesame seeds over a bed of cooked rice.

IMG_2353

Shvatila sam da odavno nisam smutila ništa u woku, a nekako je glavni razlog tome činjenica da mi se takva brza papica uglavnom jede u toplijim mjesecima, dok sam po zimi nekako više raspoložena za jela na žlicu. Međutim, osjetila sam onaj neodoljivi zov kineske hrane pa sam na brzinu pripremila nešto od raznoraznih ostataka.

SASTOJCI:

(Za 4 porcije / 9,02 kn po porciji / 36,07 kn za sve)

Za meso:

300 g krte junetine (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za wok:

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

200 g bukovača (7,50 kn)

1 luk (0,75 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

3 češnja češnjaka (0,75 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica kukuruznog škroba (0,05 kn)

¼ šalice vode (–)

Dodatno za posluživanje:

4 žlice sezama (2,00 kn)

PRIPREMA:

Junetinu narežite na tanke trakice te ju pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite meso da se marinira na sobnoj temperaturi 20-30 minuta. U međuvremenu dok čekate operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje i gljive. Kuhajte par minuta da se gljive blago karameliziraju prije nego dodate luk i paprike. Začinite solju i paprom, dobro promiješajte i kuhajte par minuta pa dodajte i češnjak i Gochujang. Meso vratite u wok da se dobro ugrije, te sve začinite soja sosom i sezamovim uljem. Za kraj rastopite kukuruzni škrob u vodi, time zalijte meso i povrće, te promiješajte. Čim se umak zgusne maknite sve s vatre i poslužite posipano sezamom uz kuhanu rižu.

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

Vegan Seitan Chicken / Veganska seitan piletina

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

I’ve ordered a vegan chicken broth powder off of iHerb a while back and decided to make vegan chicken with it. I’ve already made seitan several times before, so I knew what to expect. The chicken flavor wasn’t as prominent as one would hope – I imagine adding more broth would help out, but I am still pretty happy with how this batch turned out. For a really delicious extra flavor I strongly suggest marinating the steamed seitan in soy sauce and briefly frying it up on an oiled pan.

IMGP8827

IMGP8829

INGREDIENTS:

(Yields 4 servings / 0.47 EUR per serving / 1.86 EUR for all)

1 cup gluten flour (0.80 EUR)

1 cup chickpea flour (0.67 EUR)

1 tbsp vegan chicken broth powder (0.13 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

2/3 cup warm water (–)

IMGP8825

IMGP8826

METHOD:

In a bowl whisk together gluten and chickpea flour, broth powder, garlic powder, paprika, salt and pepper. Just a fair warning – if your broth powder isn’t salty, add in more salt, but mine was really, really salty. Add in sesame oil, sunflower seed oil and water then stir to combine. Once the dough forms up, knead it for a few minutes and flatten into disc.

Wrap the dough up in aluminum foil, then place into a steamer basket and steam for about 45 minutes. After 45 minutes carefully remove and unwrap. You can eat seitan as it is, but as I already suggested, it will taste best when tossed with some soy sauce and briefly fried in a pan to crispiness. Leave any leftover seitan to cool off completely before tightly wrapping it up in cling foil and storing in fridge. You can also freeze it for a much later use.

IMGP8837

Ima već neko vrijeme da sam preko iHerba naručila veganski temeljac sa okusom piletine pa sam odlučila od toga pripremiti što drugo nego vegansku piletinu. Pošto sam seitan već radila doma nekoliko puta, znala sam što treba očekivati. Aroma piletine i nije bila baš tako jako izražena kako sam se nadala – mislim da jednostavno treba dodati još više tog temeljca, ali sam i dalje zadovoljna sa time kako mi je seitan ispao. Za ekstra ukusno jelo toplo vam preporučam da seitan koji ste skuhali na pari dodatno marinirate u soja sosu, pa onda još kratko popržite na nauljenoj tavi.

SASTOJCI:

(Za 4 porcije / 3,49 kn po porciji / 13,96 kn za sve)

1 šalica glutenskog brašna (6,00 kn)

1 šalica brašna od slanutka (5,00 kn)

1 žlica veganskog pilećeg temeljca u prahu (1,00 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice dimljene paprike (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

2/3 šalice tople vode (–)

PRIPREMA:

U zdjelici pomiješajte skupa glutensko i brašno od slanutka, temeljac u prahu, češnjak, papriku, sol i papar. Samo malo upozorenje – ako vam temeljac nije slan, obavezno dodajte još soli, ali moj je bio baš jako, jako slan. Dodajte sezamovo i suncokretovo ulje i vodu, pa promiješajte da se sve sjedini. Kada se tijesto formira, mijesite ga koju minutu i spljoštite u disk.

Čvrsto umotajte disk od tijesta u aluminijsku foliju pa kuhajte na pari 45 minuta. Nakon 45 minuta pažljivo otpakirajte seitan. Možete ga jesti i ovakvog kakav je, ali kao što sam već napisala, meni je tisuću puta ukusniji kada se kratko marinira u soja sosu i onda isprži na tavi da bude hrskav. Sav preostali seitan ostavite da se do kraja ohladi prije nego što ćete ga dobro zamotati u prijanjajuću foliju i spremiti u hladnjak. Ako ga želite koristiti nekad kasnije, možete ga također i smrznuti.

Vegan Seitan Chicken / Veganska seitan piletina

Cabbage and Pea Curry (vegan) / Curry od kupusa i graška (veganski)

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

I don’t know about you, but I love cooking with cabbage since it is such a cheap, healthy and delicious ingredient. Cabbage is also a pretty sturdy vegetable which can last for ages in the fridge – it just never seems to go bad, which is another reason why I love having it around. This curry is really easy and delicious, so give it a go if you’re in a mood for something aromatic and cozy. We’ve had it served with cooked barley, but rice or any other grain of your choice would work just as well too.

IMGP8834

IMGP8831

INGREDIENTS:

(Yields 6 servings / 0.59 EUR per serving / 2.38 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

3 carrots (0.30 EUR)

6 garlic cloves (0.20 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

2 bay leaves (0.07 EUR)

½ cabbage head (0.50 EUR)

2 cups frozen peas (0.40 EUR)

2 tbsp tomato paste (0.27 EUR)

½ cup water (–)

IMGP8835

METHOD:

Peel, wash and chop up all the vegetables. Add the oil, onions and carrots to a large pot on high heat and saute for about 5-10 minutes, until everything is slightly caramelized. Add in minced garlic, curry powder, garlic powder, red pepper flakes, black pepper, salt and bay leaves. Give a good stir and cook for just a minute so the spices become fragrant. Add in chopped cabbage, frozen peas, tomato paste and water. Give a good stir, turn down heat and cover with a lid. Simmer covered for about 20 minutes, while stirring occasionally. Taste and adjust seasoning, then serve with a grain of your choice.

IMGP8833

Ne znam kako je kod vas, ali ja baš volim kuhati sa kupusom pošto je on tako jeftin, zdrav i ukusan sastojak. Osim toga, kupus je i jako otporan te u hladnjaku može trajati stvarno dugo – čini se da se nikako ne kvari, te je to još jedan razlog zašto ga volim imati doma. Ovaj curry je jako jednostavan i ukusan, pa ga svakako isprobajte ako ste raspoloženi za nešto toplo i aromatično. Mi smo ga jeli uz kuhani ječam, ali riža ili bilo koja druga žitarica po vašem izboru bi također bila super.

SASTOJCI:

(Za 4 porcije / 4,40 kn po porciji / 17,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

3 mrkve (2,25 kn)

6 češnjeva češnjaka (1,50 kn)

2 žlice curry praha (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

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

1 žličica soli (0,01 kn)

2 lovorova lista (0,40 kn)

½ glavice kupusa (3,75 kn)

2 šalice smrznutog graška (3,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ šalice vode (–)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru pa u njega dodajte ulje, luk i mrkve. Kuhajte 5-10 minuta, dok se povrće ne karamelizira, pa onda ubacite i sjeckani češnjak, curry, češnjak u prahu, čili, papar, sol i lovor. Dobro promiješajte i kuhajte samo minutu da začini zamiriše. Ubacite u lonac narezani kupus, grašak, koncentrat rajčice i vodu. Dobro promiješajte, smanjite vatru i poklopite. Krčkajte poklopljeno 20-tak minuta uz povremeno miješanje. Kušajte i prilagodite začine pa poslužite uz žitaricu po vašem izboru.

Cabbage and Pea Curry (vegan) / Curry od kupusa i graška (veganski)

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

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

Whenever I’m in doubt about what I want to eat, I know that I can never go wrong with a bowl of delicious soup. This one is fortified with cannellini beans, which makes it super hearty and filling. I’m definitely craving lighter foods now that the holidays and all the festivities are over, so this soup gives my tummy a much needed break.

IMG_2348

INGREDIENTS:

(Yields 6 servings / 0.75 EUR per serving / 4.51 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

300 grams of oyster mushrooms (2.00 EUR)

1 large onion (0.10 EUR)

400 grams of frozen cauliflower (1.00 EUR)

1 can of cannellini beans (0.67 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

IMG_2345

METHOD:

Wash the mushrooms and tear them up in strips. Peel and dice the onion. Add the oil and the mushrooms to a large pot on medium-high heat and cook for about 10 minutes until caramelized. After ten minutes add in the diced onion and cook for about five minutes to soften. Then add in the cauliflower, cannellini beans, garlic powder, salt, black pepper, bay leaf, parsley and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and fish out and discard the bay leaf. Pulse the soup through with an immersion blender until creamy and smooth. If you’d like to keep some texture, set some chunks aside before pulsing. Taste and adjust seasonings, then serve. This soup also reheats great and is an excellent option for meal prep. Some fresh croutons would also go wonderfully with it.

IMG_2346

Kada god imam nekih dilema oko toga što bih jela, znam da nikada neću pogriješiti sa nekom finom juhicom. Ova u nastavku je još podebljana sa bijelim grahom, tako da je baš izdašna i zasitna. Sada kad su nam prošli blagdani i slavlja, definitivno mi se jede laganija hrana, a sa ovom sam juhom i svojem trbuhu dala priliku da se malo odmori.

SASTOJCI:

(Za 6 porcija / 5,61 kn po porciji / 33,66 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

300 g bukovača (15,00 kn)

1 veliki luk (0,75 kn)

400 g smrznute cvjetače (7,50 kn)

1 konzerva bijelog graha (5,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica soli (0,01 kn)

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

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite gljive i natrgajte ih na trakice. Ogulite i nasjeckajte luk. Ulje i gljive ubacite u veliki lonac na srednje jakoj vatri, pa ih kuhajte desetak minuta da se blago karameliziraju. Nakon desetak minuta dodajte i luk, te sve kuhajte još pet minuta da omekša. Onda dodajte cvjetaču, grah, češnjak, sol, papar, lovor, peršin i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta.

Nakon 20 minuta maknite s vatre, ispecajte i bacite lovorov list, te juhu propasirajte štapnim mikserom dok ne bude glatka. Ako želite malo teksture u juhi, prije pasiranja odgrabite na stranu malo gustiša. Kušajte i prilagodite začine, pa poslužite. Ova juha se super podgrijava pa je odlična opcija za skuhati unaprijed i ponijeti na posao. Također, izvrsno bi išla i poslužena sa svježim domaćim krutonima.

Creamy Mushroom, Cauliflower and Bean Soup (vegan) / Krem juha od gljiva, cvjetače i graha (veganska)

Salmon, Ricotta and Gnocchi Bake / Složenac od lososa, ricotte i njoka

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

I admit, this meal does take a bit of time and maybe doesn’t quite fit the quick label, which is more or less a standard on this blog. However, it is still dang easy and super delicious. It also appears a bit fancy, so you can easily plant it to people at a dinner party and they’ll probably be super impressed with your cooking skills and will praise you for slaving away for hours just to feed them. Of course, no one is going to slave away for hours, don’t be absurd.

IMGP8808

INGREDIENTS:

(Yields 4 generous servings / 2.14 EUR per serving / 8.54 EUR for all)

For the salmon:

400 grams of salmon fillet (5.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the ricotta sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 carrot (0.10 EUR)

1 cup frozen peas (0.20 EUR)

1 cup ricotta (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp tomato paste (0.13 EUR)

For gnocchi:

400 grams of frozen gnocchi (0.80 EUR)

1 tsp salt (0.01 EUR)

For topping:

½ cup of finely shredded hard cheese (0.80 EUR)

2 tbsp breadcrumbs (0.07 EUR)

IMGP8802

IMGP8803

METHOD:

Pat dry the salmon and season it with salt and pepper. Add the salmon, skin-side down, to a lightly oiled skillet on medium heat. Cook for about five minutes on each side. Remove from the skillet and set aside.

While the salmon is frying wash, peel and chop up all the veggies. Also, bring a large pot of water to a boil, add in salt and the gnocchi. Once the gnocchi float up, they are done, so remove them from water, rinse and set aside. Reserve the gnocchi water for later.

To the same skillet where you cooked the salmon add the oil and chopped onion. Saute for a few minutes until slightly translucent before adding in minced garlic, carrots and peas. Season the veggies with salt and pepper and allow them to cook for a few minutes. Finally, add in tomato paste and ricotta. Stir well and dilute with about a cup of reserved gnocchi water. Allow the ricotta to fully melt down, before stirring in the cooked gnocchi. Tear up the fried salmon and stir it into the sauce as well. It may all seem super runny, but the sauce will thicken a lot as everything bakes. You can totally opt to serve this dish as it is, but in that case add less of gnocchi water to the sauce. Taste and adjust seasoning.

Preheat the oven to 200°C. Transfer the gnocchi and salmon with the sauce to a baking dish. Top with shredded cheese and breadcrumbs, then bake for about 20 minutes until crispy on top. Serve warm.

IMGP8806

Priznajem, ovo jelo zahtijeva malo više vremena i možda baš ne upada u kategoriju ful jednostavnog, koja je manje-više standard na ovom blogu. Međutim, ono i dalje nije teško za pripremiti, a jako je ukusno. Također je i pomalo fensi, pa ga lako možete podmetnuti gostima koji su vam došli na večeru i impresionirati ih svojim kulinarskim umijećem, a oni će vam se još i diviti kako ste satima crnčili u kuhinji. Naravno, nitko neće crnčiti satima, nemojte biti ludi.

SASTOJCI:

(Za 4 izdašne porcije / 15,97 kn po porciji / 63,88 kn za sve)

Za losos:

400 g filea lososa (40,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

Za umak od ricotte:

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mrkva (0,75 kn)

1 šalica smrznutog graška (1,50 kn)

1 šalica ricotte (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

Za njoke:

400 g smrznutih njoka (6,00 kn)

1 žličica soli (0,01 kn)

Za posipanje:

½ šalice ribanog tvrdog sira (6,00 kn)

2 žlice krušnih mrvica (0,50 kn)

PRIPREMA:

Losos posušite kuhinjskim ručnikom i začinite ga solju i paprom. Stavite ga u lagano nauljenu tavu na srednjoj vatri, tako da je kožom okrenut prema dolje. Pecite oko 5 minuta sa svake strane. Maknite losos iz tave i stavite na stranu.

Dok se losos peče, vi operite, ogulite i nasjeckajte svo povrće. Također, stavite veliki lonac vode da zavrije. Posolite vodu i ubacite njoke. Kada njoki isplivaju znači da su gotovi, pa ih ocijedite, isperite i stavite na stranu. Vodu u kojoj su se njoki kuhali sačuvajte za kasnije.

U istu tavu u kojoj ste pekli losos dodajte ulje i sjeckani luk. Dinstajte par minuta da luk postane staklast prije nego dodate sjeckani češnjak, mrkvu i grašak. Povrće začinite solju i paprom i kuhajte ga nekoliko minuta. Dodajte sada i koncentrat rajčice i ricottu. Dobro sve promiješaje, pa umak razrijedite sa oko šalicom vode koju ste sačuvali od njoka. Pustite da se ricotta skroz rastopi prije nego u umak umiješate kuhane njoke. Pečeni losos natrgajte na komadiće, pa i njega dodajte u umak. Umak vam se možda sada čini jako tekuć, ali budite bez brige, sve će se zgusnuti kako se bude peklo. Također, možete svakako jelo poslužiti i već u ovoj fazi bez dodatnog pečenja, samo u tom slučaju dodajte manje vode od njoka. Kušajte i prilagodite začine.

Pećnicu zagrijte na 200°C. Njoke sa umakom i lososom preselite u posudu za pečenje. Poravnajte i posipajte sa ribanim sirom i krušnim mrvicama. Pecite oko 20 minuta, dok se sve ne zahrska. Poslužite toplo.

Salmon, Ricotta and Gnocchi Bake / Složenac od lososa, ricotte i njoka

Sundried Tomato and Sunflower Seed Pesto (vegetarian) / Pesto od sušenih rajčica i suncokretovih sjemeneki (vegetarijanski)

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

Happy holidays, dear friends. ❤ I hope you are having lovely and relaxing times with your family and friends. I also hope that there is plenty of delicious food around for you. Since these are busy times (and unfortunately, sometimes a bit stressful, too), here is a quick and simple recipe for you.

Pesto is absolutely the best solution for those moments when you want something quick and uncomplicated. It’s a magical pasta sauce which requires no additional interventions aside from stirring, but other than used as a pasta sauce, it also makes great addition to your potatoes, pizzas, sandwiches or grilled and roasted meats.

IMGP8758

IMGP8753

INGREDIENTS:

(Yields around 1 cup / 1.89 EUR for all)

10 sundried tomatoes (0.67 EUR)

2 garlic cloves (0.07 EUR)

¼ cup sunflower seeds (0.13 EUR)

4 tbsp olive oil (0.18 EUR)

1 tbsp apple cider vinegar (0.01 EUR)

Good pinch of salt (0.01. EUR)

Good pinch of freshly ground black pepper (0.02. EUR)

½ cup of finely shredded hard cheese (0.80 EUR)

IMGP8763

IMGP8754

METHOD:

Soak the sundried tomatoes in about two cups of warm water for about an hour. Drain, but reserve the water. Roughly chop up the softened tomatoes and garlic then add to a food processor along with sunflower seeds, olive oil, vinegar, salt and pepper. Pulse until creamy with a bit of small chunks here and there, while gradually adding in the reserved tomato water until pesto reaches the desired consistency. Add in shredded cheese and pulse a bit more to incorporate.

If you’re immediately cooking up some pasta, add in the remaining reserved tomato water to your pasta water. Cook the pasta to al dente, drain and stir in the pesto. Dilute as needed with pasta cooking water and serve immediately sprinkled with a bit more shredded cheese.

Pesto will keep refrigerated in an airtight container for up to a week, but you can also freeze it.

IMGP8761

Dragi prijatelji, sretni vam blagdani. ❤ Nadam se da se lijepo provodite i uživate okruženi svojom obitelji i dragim vam osobama. Također se nadam i da uživate u puno fine hrane. Pošto su ovo ipak užurbani dani (koji, na žalost, znaju biti i pomalo stresni), evo vam jedan brzi i jednostavni recept.

Pesto je moj apsolutni favorit kada želim pripremiti nešto brzinsko i nimalo komplicirano. Ovaj čarobni umak za tjesteninu na kraju ne zahtijeva nikakve dodatne intervencije, osim da sve dobro promiješajte. No, osim svoje difoltne primjene sa tjesteninom, pesto je također fantastičan dodatak krumpirima, pizzi, sendvičima, kao i pečenom mesu.

SASTOJCI:

(Za oko 1 šalicu / 14,08 kn)

10 sušenih rajčica (5,00 kn)

2 češnja češnjaka (0,50 kn)

¼ šalice suncokretovih sjemenki (1,00 kn)

4 žlice maslinovog ulja (1,32 kn)

1 žlica jabučnog octa (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

½ šalice ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi oko sat vremena. Ocijedite ih, ali vodu sačuvajte. Grubo nasjeckajte ocijeđene rajčice i češnjak, pa ih ubacite u multipraktik zajedno sa suncokretovim sjemenkama, maslinovim uljem, octom, solju i paprom. Pulsirajte dok sve ne bude kremasto sa malo preostalih komadića. Dok pulsirate, malo po malo dodajte vodu koju ste sačuvali od rajčica, sve dok pesto ne bude željene konzistencije. Dodajte ribani sir i samo još kratko propulsirajte da se sve sjedini.

Ako ćete odmah jesi pesto sa tjesteninom, preostalu vodu od rajčica dodajte u vodu u kojoj ćete kuhati tjesteninu. Tjesteninu skuhajte al dente, ocijedite ju, te u nju umiješajte pesto. Prema potrebi sve razrijedite sa malo vode u kojoj se kuhala tjestenina te odmah poslužite posipano sa još malo ribanog sira.

Pesto će vam držati u hladnjaku u hermetički zatvorenoj posudi do tjedan dana, ali ga također možete i zamrznuti.

Sundried Tomato and Sunflower Seed Pesto (vegetarian) / Pesto od sušenih rajčica i suncokretovih sjemeneki (vegetarijanski)

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

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

You’ve probably noticed by now that creamy soups are definitely my thing. They are usually quite easy to make, so I’ll whip up a big pot at least once a week. Paired with a crispy chunk of some tasty bread and maybe a salad, such soups make a well-rounded meal for me. They also reheat great and are therefore an excellent meal-prep option. The combo of earthy carrots and parsnips with sweet coconut in this iteration is splendid, so do give it a go if you’re into delicious creamy soups.

IMGP8657

IMGP8653

INGREDIENTS:

(Yields 6 servings / 0.97 EUR per serving / 5.82 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

8 carrots (0.80 EUR)

4 parsnips (1.60 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups veggie broth (0.40 EUR)

1 can full fat coconut milk (1.60 EUR)

IMGP8656

METHOD:

Peel, wash and chop up all the veggies. Add the oil, onion, carrots and parsnips to a large pot on high heat and saute for about ten minutes, until the veggies are slightly caramelized. Add in minced garlic, salt, black pepper, red pepper flakes, Hungarian and smoked paprika and curry powder. Give a good stir and cook for just a minute to activate the spices. Now add in the tomato paste, veggie broth and coconut milk. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and attack with an immersion blender. Pulse the soup until smooth and creamy. Serve warm.

IMGP8658

Do sada ste već vjerojatno zaključili da volim krem juhe. Što nije nimalo čudno, pošto ih je obično lako za pripremiti pa nam ja barem jednom tjedno skuham veliki lonac. Kada se takva juha spari sa komadom finog, hrskavog kruha i još nekom salatom, za mene je to onda cijeli zaokruženi obrok. S obzirom da se taj tip juha i dobro podgrijava, odlična je opcija za spremiti unaprijed i ponijeti na posao. Kombinacija dubokih zemljanih aroma mrkve i pastrnjaka sa slatkim kokosom u ovoj iteraciji je izvrsna, pa definitivno isprobajte recept ako ste ljubitelj finih, kremastih juhica.

SASTOJCI:

(Za 6 porcija / 6,45 kn po porciji / 38,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

8 mrkvi (6,00 kn)

4 pastrnjaka (12,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica curry praha (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 konzerva punomasnog kokosovog mlijeka (12,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ulje, luk, mrkvu i pastrnjak stavite u lonac na jakoj vatri, pa dinstajte desetak minuta da se sve blago karamelizira. Dodajte sjeckani češnjak, sol, papar, čili, slatku i dimljenu papriku te curry prah. Dobro sve promiješajte i kuhajte samo minutu da se začini aktiviraju. Sada ubacite i koncentrat rajčice, temeljac i kokosovo mlijeko. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 20-tak minuta.

Nakon dvadesetak minuta maknite sa vatre i krenite u ofenzivu sa štapnim mikserom. Pulsirajte dok juha ne bude glatka i kremasta. Poslužite toplo.

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)