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Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

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The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

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I love eating green and yellow beans, but they usually somehow pass below my radar and I simply forget to cook with them. This stew is super tasty and the smoky aroma from paprika rounds it all up beautifully. It’s also one of those things you can refrigerate and reheat, so naturally you wanna keep it around for quick weeknight meals.

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INGREDIENTS:

(Yields 4 servings / EUR per serving / 2.92 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 can of peeled tomatoes (0.80 EUR)

500 grams of frozen yellow beans (1.00 EUR)

4-5 small potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Pinch of dried red pepper flakes (0.01 EUR)

1 tsp smoky red paprika (0.07 EUR)

3 bay leaves (0.04 EUR)

2-3 cups water (–)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the veggies and finely chop up. In a large pot, saute onion on olive oil until translucent. Add in chopped garlic and carrot, then stir and cook for a few minutes. Dump in canned tomatoes and crush them with your spatula into smaller chunks, then throw in yellow beans, potatoes, salt, black pepper, red pepper flakes, paprika and bay leaves. Cover with water until all the veggies are submerged and stir to combine. Simmer for about 30 minutes, while stirring occasionally, until everything is cooked through and most of the water evaporates. Stir in fresh parsley and serve warm.

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Obožavam jesti i zelene i žute mahune, ali nekako mi uvijek prođu ispod radara i jednostavno zaboravim s njima kuhati. Ovo varivo je jako ukusno, a aroma dima iz paprike sve to lijepo zaokružuje. Također, ovo je jedna od onih stvari koja se dobro drži u frižideru i podgrijava, tako da naravno želite imati dio pri ruci za brzi obrok tijekom tjedna.

SASTOJCI:

(Za 4 porcije / 5,46 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

4-5 malih krumpira (2,00 kn)

1 žličica soli (0,01 kn)

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

Prstohvat sušenog čilija u pahuljicama (0,10 kn)

1 žličica dimljene crvene paprike (0,50 kn)

3 lovorova lista (0,30 kn)

2-3 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U velikom loncu prodinstajte luk na žlici ulja dok ne postane staklast. Dodajte nasjeckani češnjak i mrkvu, pa kuhajte nekoliko minuta. Ubacite pelate i izgnječite ih špatulom u manje komade, pa onda dodajte mahune, krumpire, sol, papar, čili, papriku i lovorov list. Podlijte sa onoliko vode koliko treba da svo povrće bude potopljeno i dobro promiješajte. Pustijte da zavrije i krčkajte uz povremeno miješanje oko 30 minuta, dok se sve ne skuha, a većina vode ne ispari. Umiješajte svježi peršin i poslužite toplo.

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

Crunchy Tuna Salad / Hrskava salata of tune

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The weather has been super warm and humid lately, so all I wanna do is munch on salads. This recipe is ideal as a light lunch and you can whip it up in just minutes. If you’re as lazy as I am, you’re gonna make it even easier for yourself and use prewashed and cut bagged mixed greens. Mine had thin carrot sticks in as well.

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INGREDIENTS:

(Yields 2 servings / 2.03 EUR per serving / 4.06 EUR for all)

1 can of tuna (1.73 EUR)

2 salted anchovy fillets (0.27 EUR)

1/3 cup pitted olives (0.40 EUR)

2 tbsp capers (0.27 EUR)

Large handful of mixed greens (1.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.27 EUR)

Small pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Drain canned tuna from brine or oil and flake it with a fork. Finely chop up anchovies and cut pitted olives into rings. Toss together with capers and mixed greens. Season with olive oil, lemon juice, salt and pepper and enjoy. Be sure to go easy on the salt, though, as anchovies, olives and capers are already quite salty on their own.

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Vrijeme je zadnjih dana baš toplo i sparno, tako da mi se samo jedu salate. Ovaj recept je idealan kao lagani ručak, a možete ga zgotoviti za svega par minuta. Ako ste jednako lijeni kao i ja, olakšajte si dodatno tako da uzmete pakiranu opranu i narezanu zelenjavu. U mojoj salati su bili također i tanki štapići mrkve.

SASTOJCI:

(Za 2 porcije / 15,16 kn po porciji / 30,32 kn za sve)

1 konzerva tune (13,00 kn)

2 slana fileta inčuna (2,00 kn)

1/3 šalice odkoštenih maslina (3,00 kn)

2 žlice kapara  (2,00 kn)

Veliki pregršt miješane salate (7,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (2,00 kn)

Mali prstohvat soli (0,01 kn)

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

PRIPREMA:

Ocijedite tunu od salamure ili ulja i usitnite viljuškom. Fino nasjeckajte inćune, a masline narežite na kolutiće. Pomiješajte skupa sa kaparama i salatom. Začinite sa maslinovim uljem, sokom od limuna, soli i paprom i navalite. Samo pazite da ne pretjerate sa soli, jer su i inčuni, masline i kapare već prilično slani sami za sebe.

Crunchy Tuna Salad / Hrskava salata of tune

Quick Chicken Ramen / Brzi pileći ramen

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I cooked up a large batch of chicken stock the other day and decided to throw together a simple and quick ramen dish. The meat I used in my ramen bowls was chicken from the broth, which means that nothing went to waste and that this dish was super inexpensive. You can make similar ramen bowls with any other odds and ends you have in your fridge, but definitely be sure to splash it all with some soy sauce, fish sauce and throw in a bit of chili paste or powder.

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INGREDIENTS:

(Yields 1 serving)

1 square of ramen noodles

1 ½ cup of chicken stock

2-3 Portobello mushrooms

1 small carrot

1 spring onion – green parts only

Small handful of cooked chicken

Small handful of bean sprouts

1 tsp soy sauce

1 tsp fish sauce

1 tsp Gochujang – Korean chili paste

½ tsp toasted sesame oil

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METHOD:

Cook the ramen according to package instructions, drain and set aside. While the noodles are cooking, bring chicken broth to a boil in a separate pot. Meanwhile, wash and super thinly slice mushrooms, carrot and green part of onion, then shred the chicken.

When everything is prepared, assemble the ramen bowl. Place the veggies and chicken on top of cooked noodles and pour boiling broth on top. Allow to rest for about 5 minutes. The heat from the broth will cook up the mushroom and carrot slices to al dente. Season with soy sauce, fish sauce, Gochujang and sesame oil. Serve immediately.

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Neki sam dan skuhala ogromnu količinu pilećeg temeljca, pa sam odlučila i nabrzinu smutiti jednostavni ramen. Meso koje sam ubacila u zdjelicu s ramenom je kokoš iz temeljca, što znači da se ništa nije bacilo i da je ovo jelo bilo jako jeftino. Slične zdjelice ramena možete iskombinirati sa raznim drugim ostacima koji vam se vuku po frižideru, ali svakako na kraju dodajte malo soja sosa, ribljeg umaka i malo chili paste ili chilija u prahu.

SASTOJCI:

(Za 1 porciju)

1 kocka ramen rezanaca

1 ½ šalica pilećeg temeljca

2-3 šampinjona

1 mala mrkva

1 mladi luk – samo zeleni dio

Malo kuhane piletine

Malo sojinih klica

1 žličica soja sosa

1 žličica ribljeg umaka

1 žličica Gochujanga – korejske chili paste

½ žličice tostiranog sezamovog ulja

PRIPREMA:

Skuhajte tjesteninu prema uputama na pakiranju, ocijedite i stavite na stranu. Dok se tjestenina kuha u drugom loncu zavrijte pileći temeljac. U međuvremenu operite i što je tanje moguće nasjeckajte gljive, mrkvu i zeleni dio luka, pa na komadiće narežite piletinu.

Kada vam je sve spremno složite zdjelice ramena. Na kuhanu tjesteninu stavite povrće i piletinu te zalijte sve kipućim temeljcem. Ostavite da miruje oko 5 minuta. Za to će vrijeme vrućina iz temeljca skuhati komadiće gljiva i mrkve na al dente. Začinite sa soja sosom, ribljim umakom, Gochujangom i sezamovim uljem. Poslužite odmah.

Quick Chicken Ramen / Brzi pileći ramen

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

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Yes, another chicken recipe! I’ve been craving chicken in cream sauce for a while, so naturally I cooked a humongous batch to eat to my heart’s desire. The only problem with this dish is that it’s so good you’ll have a hard time putting your fork down, so consider yourselves warned.

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INGREDIENTS:

(Yields 8 servings / 1.58 EUR per serving / 12.62 EUR for all)

For the chicken:

3 chicken breasts (8.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For cream sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.67 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of cooking cream (2.00 EUR)

Handful of fresh chives (0.20 EUR)

Handful of fresh parsley (0.20 EUR)

For serving:

8 cups cooked rice (0.80 EUR)

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METHOD:

Remove bone and skin from chicken breasts then cut the meat in small chunks. Toss with salt and pepper, so all of the pieces are coated, and allow it to sit a bit. While the chicken is resting wash and peel your veggies. Dice the onion, shred zucchini and carrots on a box grater, mince garlic and chop up chives and parsley.

In a medium-sized pot roast chicken pieces in a few batches on sunflower oil until crispy. Add a bit more oil to the pot as necessary. Remove all chicken pieces from the pot, deglaze with a bit of water and pour all the delicious juices over chicken. Set the meat aside.

Add remaining tablespoon of oil to the pot and saute onion until slightly translucent. Add in zucchini, carrot and garlic, season with salt and pepper, and cook for about 10 minutes until most of the water from the veggies evaporates, while stirring occasionally. Return the meat to the pot, pour cooking cream over everything and stir to combine. Cook for a few minutes until the sauce thickens to desired consistency. Finally stir in chives and parsley and serve over cooked rice.

This dish reheats great, so you’ll be all set if you’re making a big batch to take to work.

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Da, još jedan recept s piletinom! Već mi se duže vrijeme jede piletina u umaku od vrhnja, pa sam naravno skuhala enormnu količinu da mogu to tamaniti do mile volje. Jedini je problem sa ovim jelom što je toliko fino da će vam biti teško ostaviti vilicu. Smatrajte se upozorenima.

SASTOJCI:

(Za 8 porcija / 11,83 kn po porciji / 94,62 kn za sve)

Za piletinu:

3 pilećih prsa (60,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (5,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 šalice vrhnja za kuhanje (15,00 kn)

Pregršt svježeg vlasca (1,50 kn)

Pregršt svježeg peršina (1,50 kn)

Za posluživanje:

8 šalica kuhane riže (6,00 kn)

PRIPREMA:

Odkoštite pileća prsa i skinite kožu, pa narežite meso na manje komadiće. Pomiješajte sa soli i paprom da svi komadi budu obloženi, pa ostavite da malo odstoji. Dok meso odmara, operite i ogulite svo povrće. Narežite luk na kockice, naribajte tikvicu i mrkvu, te fino nasjeckajte češnjak, vlasac i peršin.

U loncu srednje veličine u nekoliko manjih tura na ulju ispecite komadiće piletine da se zahrskaju. Po potrebi dodajte malo po malo ulja. Maknite sve komadiće mesa iz lonca, a sa malo vode otopite sve što se uhvatilo na dnu lonca i prelijte te ukusne sokove preko piletine. Stavite na stranu.

U lonac dodajte preostalu žlicu ulja, pa prodinstajte luk da bude staklast. Ubacite tikvicu, mrkvu i češnjak, začinite sa soli i paprom, te kuhajte uz povremeno miješanje desetak minuta da većina vode iz povrća ispari. Vratite meso u lonac, prelijte preko svega vrhnje za kuhanje i dobro promiješajte. Kuhajte par minuta da se umak zgusne do željene konzistencije. Na kraju umiješajte vlasac i peršin te poslužite preko kuhane riže.

Ovo se jelo super podgrijava tako da ćete imati riješen ručak za ponijeti na posao ako skuhate veću količinu.

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Cabbage Egg Salad / Salata od zelja i jaja

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Are you still tackling with leftover hard-boiled eggs from Easter? We sure are. And I’m fine with that, as eggs go with pretty much everything. They are also a very convenient mean of upgrading salads or side-dishes into full meals.

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INGREDIENTS:

(Yields 1 large serving / 1.21 EUR)

For the dressing:

2 tbsp sour cream (0.27 EUR)

1 tsp mustard (0.03 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For the salad:

2 hard-boiled eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 cups thinly shredded cabbage (0.13 EUR)

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METHOD:

In a small bowl whisk together sour cream, mustard, olive oil, salt and pepper until emulsified. Chop up eggs and spring onions and toss with shredded cabbage. Pour dressing on top and stir until well combined. Serve chilled.

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Da li se još uvijek borite sa ostacima kuhanih jaja od Uskrsa? Mi da. I nemam sa time previše problema jer jaja idu manje-više uz sve. Također su super način da se salata ili prilog apgrejdaju u kompletni obrok.

SASTOJCI:

(Za 1 izdašnu porciju / 9,02 kn)

Za dresing:

2 žlice kiselog vrhnja (2,00 kn)

1 žličica senfa (0,25 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za salatu:

2 tvrdo kuhana jaja (3,00 kn)

2 mlada luka (2,00 kn)

2 šalice tanko naribanog kupusa (1,00 kn)

PRIPREMA:

U maloj zdjelici razmutite skupa kiselo vrhnje, senf, maslinovo ulje, sol i papar dok ne dobijete emulziju. Narežite jaja i mladi luk i pomiješajte sa ribanim zeljem. Sve zalijte dresingom i dobro promiješajte da se sjedini. Poslužite ohlađeno.

Cabbage Egg Salad / Salata od zelja i jaja

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

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I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

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Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

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When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

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Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

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

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Pork Goulash / Svinjski gulaš

Crunch Crunch Away, , , , , 4 Comments

I’ve been in a mood for a nice thick goulash for a while now and when I finally stumbled onto pork leg on sale, I was all set. I suggest using meat with a bit of fat in this recipe, as the fatty bits are going to cook off and in return leave the meat juicy and tender. I decided to cook store-bought gnocchi on the side, but you can totally make this with rice, mashed potatoes or pasta. Of course, whipping up your own gnocchi would be even better, but alas, I was a bit lazy for that venture.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.94 EUR for all)

To prep the meat:

500 grams of pork leg or shoulder (2.00 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

2 tbsp all-purpose flour (0.01 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

For the goulash:

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

1 garlic bulb (0.27 EUR)

2 large carrots (0.20 EUR)

1 tin of peeled tomatoes (0.80 EUR)

2 small potatoes (0.07 EUR)

Good pinch of salt (0.01 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp smoked red paprika (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.01 EUR)

2 cups water (–)

For gnocchi:

Water (–)

Pinch of salt (0.01 EUR)

500 grams of gnocchi (1.00 EUR)

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METHOD:

First prepare the meat by cutting it into cubes and tossing with salt and pepper. Set aside and let it rest for half an hour. While the meat rests wash, peel and dice all the vegetables. After 30 minutes, toss the meat with flour to coat evenly. Place a large heavy pot on high heat and add a tablespoon of oil to it, then quickly sear the cubed meat on all sides. Work in small batches, adding more oil as necessary. Remove all meat from the pot and set aside.

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Add remaining two tablespoons of oil to the same pot and saute onion for a few minutes until translucent. Toss in garlic and carrot and stir to cook briefly until softened. Dump in peeled tomatoes and crush them with a spatula. Return in the meat, add potatoes, salt, red pepper flakes, smoked and Hungarian paprika, parsley and bay leaf, cover everything with water and bring to a rolling boil. Reduce heat to medium-low and simmer with a lid cracked open for about an hour, until nicely thickened. The flour from searing the meat should be enough to thicken the goulash, but you can also simmer it with a lid off for a while if it appears too soupy. Taste and adjust seasoning.

While the goulash is coming along, cook the gnocchi in salted water as per packaging instructions. Drain and serve with goulash ladled on top and sprinkled with some finely grated hard cheese, if you are so inclined. This dish freezes and reheats great, so be sure to cook enough to have a bit reserved for later.

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Već sam dulje vrijeme raspoložena za fini gusti gulaš, a kada sam naletila i na svinjski but na sniženju, bacila sam se na kuhanje. Moj je prijedlog da ovdje upotrijebite mrvicu masnije meso. Masnoća će se s vremeno iskuhati, a samo meso ostati će sočno i mekano. Ja sam se kao prilog odlučila uzeti kupovne njoke, ali ovo možete svakako složiti sa rižom, pire krumpirom ili tjesteninom. Naravno, bilo bi još bolje da sam sama išla raditi njoke, ali sam za tu avanturu bila malo prelijena.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36,86 kn za sve)

Za prirediti meso:

500 g svinjskog buta ili plećke (15,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,13 kn)

2 žlice glatkog brašna (0,10 kn)

3 žlice suncokretovog ulja (0,30 kn)

Za gulaš:

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

1 glavica češnjaka (2,00 kn)

2 velike mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

2 mala krumpira (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice dimljene slatke paprike (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,10 kn)

2 šalice vode (–)

Za njoke:

Voda (–)

Prstohvat soli (0,01 kn)

500 grama njoka (7,50 kn)

PRIPREMA:

Prvo priredite meso tako da ga narežete na kockice i pomiješate sa solju i paprom. Ostavite da miruje oko pola sata. U međuvremenu operite, ogulite i narežite svo povrće. Nakon pola sata posipajte meso brašnom i promiješajte da se ravnomjerno obloži. Stavite veliki lonac na jaku vatru i na žlici ulja brzo popecite meso sa svih strana, samo da se ulovi korica. Napravite to u nekoliko manjih tura, a po potrebi dodajte još malo po malo ulja. Maknite svo meso iz lonca i stavite na stranu.

U isti lonac dodajte preostale dvije žlice ulja i prodinstajte luk par minuta dok ne postane staklast. Ubacite češnjak i mrkvu, promiješajte i kratko kuhajte da omekšaju. Dodajte pelate i izgnječite ih sa špatulom. Sada vratite u lonac meso, pa dodajte krumpire, sol, čili pahuljice, dimljenu i slatku papriku, peršin i lovorov list, te prekrijte sve sa vodom i pustite da zavrije. Smanjite vatru na srednje-nisku i krčkajte sa odškrinutim poklopcem oko jedan sat, dok se gulaš lijepo ne zgusne. Brašno od prženja mesa trebalo bi biti dovoljno da zgusne gulaš, no po potrebi završiti kuhanje i otklopljeno ako vam se čini da je prejušno. Kušajte i prilagodite začine.

Kad gulaš bude pri kraju skuhajte njoke u slanoj vodi prema uputama na pakiranju. Ocijedite i poslužite njoke prelivene sa gulašom i po želji posipane sa malo parmezana. Ovo se jelo super smrzava i podgrijava, pa skuhajte više da si možete malo spremiti i za kasnije.

Pork Goulash / Svinjski gulaš

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

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

Our local store had a sale of Asian food ingredients, so I decided to stock up and make a quick stir-fry. Initially I considered making something with rice, but since I scored some super cheap noodles, it was really a no-brainer.

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INGREDIENTS:

(Yields 4 servings / 0.98 EUR per serving / 3.92 EUR for all)

For stir-fry:

3 squares of ramen-type noodles (0.50 EUR)

5 tbsp sunflower seed oil, divided (0.07 EUR)

2 cups frozen peas (0.53 EUR)

2 carrots (0.13 EUR)

2 sweet red horn peppers (0.27 EUR)

1 chili pepper (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

5-6 shiitake mushrooms (0.80 EUR)

1 onion (0.07 EUR)

2 eggs (0.40 EUR)

For the sauce:

¼ cup soy sauce (0.53 EUR)

2 tbsp warm water (–)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

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METHOD:

You want to have everything prepared for when the cooking starts, as it’s going to go really fast. Cook the noodles to al dente according to their cooking instructions on the package. Wash noodles under cold running water to stop the cooking, drain and set aside. Wash, peel and chop all the vegetables and mushrooms. Whisk the eggs in a small bowl and set aside. Whisk the sauce ingredients in a separate bowl until sugar and corn starch are completely dissolved and sauce is emulsified.

Place wok on high heat and let it sit for a few minutes until it starts smoking. Add 2 tablespoons of oil and frozen peas, stir-frying for two to three minutes so the peas can thaw. Then add in carrots and horn peppers, stir-frying for a minute or two in between. Add another tablespoon of oil and throw in chopped chili, garlic and red pepper flakes to stir-fry for only half a minute, so that their flavors can develop. Just a small note here on the chili amount: my chili pepper and red pepper flakes were pretty mild and hence these amounts in this recipe. Be sure to taste everything though, before adding to your dish, unless you wanna burn a hole through your stomach. 😀

Proceed to add mushrooms and onion to the wok, while stir-frying for a minute or so in between. Then add in the noodles, stir everything well and push to one side of the wok to make room for cooking the eggs. Add remaining two tablespoons of oil to empty part of the wok bottom and pour in whisked eggs into the oil. Gently fold the eggs over with a spatula until cooked through, then pour sauce over noodles and veggies, give one final stir so the eggs break through and everything is coated in sauce. Turn off the heat and serve immediately.

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U Kauflandu je nedavno bila velika rasprodaja sastojaka za azijsku kuhinju, pa sam odlučila obnoviti svoje kućne zalihe. Prvotno sam planirala napraviti nešto sa rižom, ali sam naletila i na turbo jeftine rezance, tako da tu uopće više nije bilo dileme.

SASTOJCI:

(Za 4 porcije / 7,33 kn po porciji / 29,33 kn za sve)

Za wok:

3 kocke azijske tjestenine tipa ramen (3,75 kn)

5 žlica suncokretovog ulja, podijeljenih (0,50 kn)

2 šalice smrznutog graška (4,00 kn)

2 mrkve (1,00 kn)

2 crvene paprike roge (2,00 kn)

1 čili papričica (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

5-6 gljiva shii-taka (6,00 kn)

1 luk (0,50 kn)

2 jaja (3,00 kn)

Za umak:

¼ šalice soja sosa (4,00 kn)

2 žlice tople vode (–)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica šećera (0,02 kn)

½ žličice kukuruznog škroba (0,06 kn)

PRIPREMA:

Želite da vam svi sastojci budu spremni kada krenete sa kuhanjem, jer će sve ići jako brzo. Skuhajte tjesteninu al dente prema uputama na pakiranju. Operite rezance pod mlazom hladne vode kako bi se prestali kuhati, ocijedite i stavite na stranu. Operite, ogulite i nasjeckajte svo povrće i gljive. Razmutite jaja u maloj zdjelici i stavite na stranu. U drugoj zdjelici razmutite sve sastojke za umak dok ne dobijete emulziju, a šećer i škrob su se skroz rastopili.

Stavite wok na jaku vatru i pustite ga par minuta da se dobro ugrije sve dok se ne počne dimiti. Dodajte u wok 2 žlice ulja i smrznuti grašak, pa kuhajte uz povremeno miješanje 2-3 minute dok se grašak ne odmrzne. Onda ubacite mrkve, pa nakon minutu-dvije i crvenu papriku, a sve uz povremeno miješanje. Dodajte još žlicu ulja u wok, pa na ulje bacite narezani čili, češnjak i sušeni čili pa pržite samo oko pola minute da se okusi razviju. Samo mala napomena ovdje što se tiče količine čilija: moje papričice i sušeni čili su bili dosta blagi, pa sam zato upotrijebila ovoliku količinu. Svakako sve probajte prije nego što ubacite u wok, osim ako si ne želite spaliti rupu u želucu. 😀

Nastavite kuhati tako da dodate gljive, pa nakon minutu-dvije luk, uz povremeno miješanje. Na kraju dodajte rezance, dobro izmiješajte i pomaknite sve na jednu stranu woka kako bi napravili mjesta za ispeći jaja. Dodajte preostale dve žlice ulja na prazan dio wok pa u to istresite razmućena jaja. Nježno špatulom presavijajte jaja dok se ne skuhaju i prelijte umak preko tjestenine i povrća. Dobro sve promiješajte za kraj, kako bi se jaja razbila na manje komadiće i sve obložilo umakom. Maknite s vatre i odma poslužite.

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

Crunch Crunch Away, , , , , , , 1 Comment

A few days ago I’ve made an enormous pot of super tasty beef broth. I’ve decided to spice things up a little, so I turned a portion of it into a delicious hot and sour soup. Any broth would work here, though, so feel free to use whatever you currently have on hand. Also, any veggie combination will also do well, so adapt the things to your liking.

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INGREDIENTS:

(Yields 6 servings)

3 tbsp sunflower seed oil

3 large carrots

2 sweet red horn peppers

2 chili peppers

4 garlic cloves

Handful of shiitake mushrooms

Block of smoked tofu

4 spring onions

8 cups beef broth

¼ cup soy sauce

Pinch of red pepper flakes

1 tsp toasted sesame oil

2 tbsp apple cider vinegar

¼ cup corn starch

2 eggs

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METHOD:

Wash, peel and finely slice all the vegetables, mushrooms and tofu. Set aside and reserve a bit of peppers, chili and green parts of onions for garnishing. Add the oil to a large heavy pot and then add in the chopped vegetables one by one in this order: carrots, horn peppers, chili peppers, garlic, mushrooms, tofu and spring onions. Briefly stir-fry before adding a new veggie, so the flavors have time to develop. Pour broth over everything, then add in soy sauce, red pepper flakes, sesame oil and vinegar. Bring to a boil and simmer for about 5-10 minutes. Taste and adjust seasoning.

Dissolve corn starch in a few tablespoons of water, then slowly pour the mixture into the simmering soup, while stirring the soup constantly. The soup will quickly begin to thicken, so turn off the heat when desired consistency is reached. Whisk the eggs in a small bowl and slowly pour them into the soup. They’ll cook immediately since the soup is piping hot. Stir again to break the eggs. Serve hot, sprinkled with reserved peppers, chili and green onion parts.

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Neki dan sam napravila enormni lonac finog goveđeg temeljca. Odlučila sam stvari učiniti malo interesantnijima, pa sam dio upotrijebila za ukusnu kiselo-ljutu juhu. Bilo koji drugi temeljac bi ovdje funkcionirao, pa slobodno upotrijebite ono što vam je pri ruci. Također, i kombinaciju povrća isto možete modificirati prema vlastitom ukusu.

SASTOJCI:

(Za 6 porcija)

3 žlice suncokretovog ulja

3 velike mrkve

2 slatke crvene roga paprike

2 čili papričice

4 češnja češnjaka

Pregršt gljiva shii taka

Komad dimljenog tofua

4 mlada luka

8 šalica goveđeg temeljca

¼ šalice soja sosa

Prstohvat sušenog čilija u pahuljicama

1 žličica tostiranog sezamovog ulja

2 žlice jabučnog octa

¼ šalice kukuruznog škroba

2 jaja

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Izdvojite za kasnije malo narezanih paprika, čilija i zelenja od mladog luka. Dodajte ulje u veliki lonac, pa jedno po jedno ubacujte povrće ovim redoslijedom: mrkve, paprike, čili, češnjak, gljive, tofu i mladi luk. Kratko miješajte i pržite svako povrće prije nego ubacite novo, a sve kako bi se okusi bolje razvili. Prelijte preko svega temeljac i dodajte soja sos, sušeni čili, sezamovo ulje i ocat. Pustite neka zavrije i krčkajte 5-10 minuta. Kušajte i prilagodite začine.

Otopite kukuruzni škrob u par žlica vode i polako ulijevajte u juhu koja se krčka, s time da juhu bez prestanka miješate. Juha će se brzo početi zgušnjavakti, pa ugasite vatru kada dostigne željenu gustoću. Razmutite jaja u maloj zdjelici pa ih polako ulijevajte u vruću juhu. Ona će se odmah skuhati. Još jednom promiješajte da razbijete jaja na manje komadiće. Poslužite vruće, posipano sa paprikom, čilijem i zelenjem od luka.

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha