Roasted Red Pepper and Sundried Tomato Spread (vegan) / Ajvar od pečenih paprika i sušenih rajčica (veganski)

This spread is fairly similar to previous recipes for roasted red pepper spreads (ajvar) I’ve posted, but I think that sundried tomatoes add enough novelty and depth of flavor that this dish is absolutely worthy of its own cyberspace. I’ve used a combo of fresh red peppers, which I’ve roasted, and pickled roasted red pepper fillets and the result was very satisfactory. You’re free to opt for a single of these options, or use different ratios of fresh vs. pickled peppers.

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INGREDIENTS:

(Yields 3 jars / 0.89 EUR per jar / 2.66 EUR for all)

3-4 sundried tomatoes (0.27 EUR)

3 fresh red bell peppers (1.33 EUR)

1 small onion (0.07 EUR)

3 garlic cloves (0.10 EUR)

7-8 cherry tomatoes (0.53 EUR)

4 pickled roasted red pepper fillets (0.27 EUR)

Small pinch of dried red pepper flakes (0.02 EUR)

½ tsp smoked paprika (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Place sundried tomatoes in a cup of warm water and let them soak to soften while you prepare everything else. Preheat the oven to 200°C and line a baking tray with parchment paper. Wash and halve the fresh peppers and discard their stems and seeds. Cut the unpeeled onion in half, then arrange together with fresh peppers, unpeeled garlic and cherry tomatoes on a prepared baking tray. Bake for 45 minutes, until the peppers are blistered and charred. Immediately cover the hot baking tray with aluminum foil and let it sit for about half an hour. This will help the skins release from the roasted peppers.

Peel and discard the skins from roasted peppers, onion and garlic. Drain the soaked sundried tomatoes and the pickled peppers from their brine. Throw all of the ingredients in a food processor and grind into a chunky paste. Taste and adjust seasonings. Serve chilled. The spread will keep refrigerated in an airtight container for at least a week.

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Ovaj namaz je veoma sličan receptima za ajvar koje sam već ranije objavljivala. Međutim, mislim da ga sušene rajčice čine dovoljno zanimljivim da zaslužuje svoj vlastiti mali kutak cyberspacea. Ja sam upotrijebila kombinaciju svježih crvenih paprika koje sam ispekla i već gotovih kupovnih ukiseljenih pečenih crvenih paprika, a rezultat je bio odličan. Naravno, vi slobodno stavite samo jedan od tih dvaju sastojaka ili se po svojoj želji malo poigrajte sa omjerima.

SASTOJCI:

(Za 3 teglice / 6,64 kn po teglici / 19,91 kn za sve)

3-4 sušene rajčice (2,00 kn)

3 svježe crvene paprike (10,00 kn)

1 mali luk (0,50 kn)

3 češnja češnjaka (0,75 kn)

7-8 cherry rajčica (4,00 kn)

4 ukiseljene pečene crvene paprike (2,00 kn)

Mali prstohvat sušenog čilija u pahuljicama (0,15 kn)

½ žličice dimljene crvene paprike (0,25 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi da omekšaju dok pripremite sve ostalo. Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Operite i raspolovite svježe paprike, pa ih očistite od sjemenki i peteljki. Luk skupa sa ljuskom prepolovite i zajedno sa svježim paprikama, neoljuštenim češnjakom i cherry rajčicama raširite po pripremljenom protvanu. Pecite 45 minuta dok se paprike ne karameliziraju. Odmah pokrijte vrući protvan aluminijskom folijom i ostavite jedno pola sata kako bi se paprike uparile, a kože sa njih lakše gulile.

Ogulite i bacite kožu sa pečenih paprika, kao i ljuske sa luka i češnjaka. Ocijedite sušene rajčice koje ste namočili i ukiseljene crvene paprike. Sve sastojke sada ubacite u multipraktik i pulsirajte dok ne dobijete željenu teksturu. Kušajte i prilagodite začine, a poslužite ohlađeno. Ovaj ajvar će držati u hermetički zatvorenoj posudi u hladnjaku barem tjedan dana.

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Roasted Red Pepper and Sundried Tomato Spread (vegan) / Ajvar od pečenih paprika i sušenih rajčica (veganski)

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

This risotto feels like it’s super fancy, when in reality it’s just a bunch of herbs and other random things we had lying around the house. I recently got a bulk bag of sundried tomatoes and am secretly sneaking them into pretty much everything. They add such a wonderful deep flavor to dishes and only a few of those will go a long way. If you have an option to get your hands on some sundried tomatoes in bulk too, single tomatoes will cost you next to nothing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.02 EUR for all)

2 tbsp coconut oil (0.27 EUR)

1 large onion (0.10 EUR)

5-6 sundried tomatoes (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp dried rosemary (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

6 carrots (0.60 EUR)

2 zucchini (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups uncooked rice (0.53 EUR)

4 cups vegetable broth (0.40 EUR)

3 tbsp chopped fresh parsley (0.20 EUR)

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METHOD:

Soak the sundried tomatoes in a bit of warm water to soften, then drain them and chop up, but make sure to reserve the water for later. Wash and peel all the veggies. Finely dice the onion and garlic and shred the carrots and zucchini on a box grater.

In a large pot, saute onion on coconut oil for about five minutes, until slightly translucent. Add in sundried tomatoes, fresh garlic and garlic powder, paprika, bay leaf, oregano, rosemary, chili, black pepper and salt. Stir and cook the spices for a minute until fragrant, before adding in carrots and zucchini. Cook for 5-10 minutes, until slightly softened, then add in reserved tomato water, tomato paste, rice and veggie broth. Bring to a boil, reduce heat and simmer with a lid cracked open for 15-20 minutes, until the rice is thoroughly cooked through. Stir occasionally and if needed, add in a splash more of water. Serve warm, sprinkled with fresh parsley.

This dish also reheats great and will keep refrigerated for a few days.

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Ovaj se rižoto čini kao da je super fensi, a zapravo je to samo kombinacija hrpe začina i drugih ostataka koji su nam se vukli po frižideru. Nedavno sam nabavila ogromno pakiranje sušenih rajčica, pa ih potajno pokušavam ubaciti u sve i svašta. Jelima daju divnu duboku aromu, a i samo mala količina može se rastegnuti da vam potraje. Ako i vi imate mogućnost da nekako nabavite sušene rajčice u velikom pakiranju, jedinična cijena po rajčici će vam tako ispasti stvarno povoljna.

SASTOJCI:

(Za 6 porcija / 5,02 kn po porciji / 30,11 kn za sve)

2 žlice kokosovog ulja (2,00 kn)

1 veliki luk (0,75 kn)

5-6 sušenih rajčica (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica sušenog češnjaka u prahu (0,50 kn)

1 žličica dimljene slatke paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog ružmarina (0,25 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)

6 mrkvi (4,50 kn)

2 tikvice (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice sirove riže (4,00 kn)

4 šalice povrtnog temeljca (3,00 kn)

3 žlice svježeg sjeckanog peršina (1,50 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi da malo omekšaju. Ocijedite i fino nasjeckajte, ali vodu obavezno sačuvajte za kasnije. Sitno nasjeckajte luk i češnjak, a mrkve i tikvice naribajte.

U velikom loncu na kokosovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sušene rajčice, svježi i sušeni češnjak, papriku, lovor, origano, ružmarin, čili, papar i sol. Dobro promiješajte i kuhajte samo minutu, da začini zamiriše. Umiješajte ribanu mrkvu i tikvicu, pa sada kuhajte još 5-10 minuta da sve malo omekša. Dodajte vodu koju ste sačuvali od rajčica, koncentrat rajčica, rižu i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 15-20 minuta, dok riža ne bude gotova. U međuvremenu po potrebi povremeno promiješajte i ako treba podlijte sa još mrvicom vode. Poslužite toplo, posipano svježim peršinom.

Ovo se jelo također super podgijava, a u hladnjaku će držati nekoliko dana.

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

Cacao and Cashew Bliss Balls (vegan, paleo) / Energetski zalogaji sa kakaom i indijskim orasima (veganski, paleo)

These healthy and nutrient filled snacks are all the rage on the internet. Since the weather is getting warmer and warmer, I’m craving lighter and healthier foods and snacks. Bliss balls seem like just the thing to get me through the day and are also super easy to make, which is pretty much a necessity in my book, since I am a lazy person. 😀

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INGREDIENTS:

(Yields 8-10 bliss balls)

10 pitted dates (0.33 EUR)

1 cup unsalted cashews (2.00 EUR)

3 tbsp raw cacao powder (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1-2 tsp water (–)

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METHOD:

Soak the dates in warm water to soften them up, about 10-15 minutes before starting. Drain the dates and add them to a food processor together with cashews, cacao powder, vanilla and salt. Pulse until thick dough starts to form, and as needed add a tiny bit of water, a teaspoon at a time.

Refrigerate the dough for 30 minutes before forming into bliss balls, to ensure easier handling. Dampen your fingers slightly with water before shaping the dough into balls. Store refrigerated in an airtight container for up to five days.

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Internet je poludio za ovim zdravim i izdašnim snackovima, a kako je vrijeme sve toplije, tako i ja nekako imam želju jesti laganiju i zdraviju hranu. Energetski zalogaji su baš prava stvar, a još su i jako jednostavni za napraviti, što je najbitnija stavka pošto sam ja jako lijena osoba. 😀

SASTOJCI:

(Za 8-10 loptica / 20,71 kn za sve)

10 odkoštenih datulja (2,50 kn)

1 šalica neslanih indijskih oraščića (15,00 kn)

3 žlice sirovog kakao praha (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1-2 žličica vode (–)

PRIPREMA:

Namočite datulje u toploj vodi 10-15 minuta prije početka da malo omekšaju. Ocijedite datulje, pa ih skupa sa indijskim oraščićima, kakaom, vanilijom i soli ubacite u multipraktik. Pulsirajte dok se ne formira gusto tijesto, a po potrebi dodajte mrvicu vode, žličicu po žličicu.

Tijesto stavite u hladnjak na 30 minuta kako bi vam bilo lakše formirati kuglice. Ruke malo namočite, pa prstima oblikujte kuglice od tijesta. Čuvajte u hermetički zatvorenoj posudi u hladnjaku do pet dana.

Cacao and Cashew Bliss Balls (vegan, paleo) / Energetski zalogaji sa kakaom i indijskim orasima (veganski, paleo)

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

There is a ton of stir-fry recipes on this blog already, but this one is my current favorite. It comes together super quickly, especially if you already have shredded cabbage and carrots prepared, which I usually do have rolling around the fridge. But even with those additional steps of shredding the veggies, this recipe will take up very little of your time.

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

3 ramen noodle squares (0.60 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 cups shredded cabbage (0.13 EUR)

1 cup shredded carrots (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tsp red pepper flakes (0.07 EUR)

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METHOD:

Cook the noodles according to the package instructions to al dente, wash well under cold running water, drain and set aside. Peel and thinly slice the onion. Wipe the mushrooms with a damp kitchen towel and cut them into thin strips.

Place a deep skillet or a wok on medium heat and allow to thoroughly warm up. Add sunflower seed oil and onion slices to the hot pan and cook for a minute or two until translucent. Add in the mushrooms and after a few minutes dump in the cabbage with the carrots. If necessary add a splash of water to the pan, then cover with a lid and leave alone for 2-3 minutes, so the veggies wilt down. Uncover and throw in cooked and drained noodles, soy sauce, ketchup, sesame oil, sugar and red pepper flakes. Give everything a good stir to combine and cook for just a few minutes, so the noodles reheat and finish up cooking. Serve immediately.

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Iako na tu na blogu već postoji hrpa recepata za jela iz woka, ovo mi je trenutno najdraže. Ovakav se obrok može jako brzo pripremiti, posebno ako već imate pri ruci naribane kupus i mrkvu, a što je u našem frižideru učestala pojava. Ali čak i ako morate poduzeti i dodatne korake ribanja povrća, priprema ovog jela oduzeti će vam veoma malo vremena.

SASTOJCI:

(Za 4 porcije / 5,58 kn po porciji / 22,30 kn za sve)

3 kocke ramen tjestenine (4,50 kn)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 šalice ribanog kupusa (1,00 kn)

1 šalica ribane mrkve (3,00 kn)

3 žlice soja sosa (3,00 kn)

2 žlice kečapa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica smeđeg šećera (0,25 kn)

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

PRIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Dobro ju operite pod mlazom hladne vode, ocijedite i stavite na stranu. Ogulite i tanko narežite luk. Bukovače prebrišite vlažnim kuhinjskim ručnikom i narežite na tanke trakice.

Duboku tavu ili wok stavite na srednje jaku vatru i pustite da se dobro ugriju. Na tako zagrijanu tavu dodajte suncokretovo ulje i luk, te ga kuhajte koju minutu da postane blago staklast. Bacite na luk gljive, a nakon par minuta i naribano zelje i mrkvu. Po potrebi dodajte mrvicu vode, a tavu poklopite i pustite jedno 2-3 minute dok povrće ne povene. Otklopite i dodajte kuhanu i ocijeđenu tjesteninu, soja sos, kečap, sezamovo ulje, šećer i čili. Sve dobro promiješajte da se sjedini i kuhajte samo par minuta, da se tjestenina ponovno zagrije i skuha do kraja. Poslužite odmah.

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice

If there was one typo of food I had to eat every day till the end of my days, I’d most likely go with fried chicken. Admittedly, that probably isn’t the wisest dietary choice, but I love that dish so so much. I assume that most people would pick up some chocolate or cookies when needing comfort or celebration, but not me. Just give me some fried chicken and I’m happy.

So in order to have some emergency chicken on hand, I took a bit of time during the weekend and prepared a big batch. Good deal of it went uncooked into the freezer. The beauty is you don’t need to thaw anything, just brush the frozen chicken chunks lightly with oil and roast into irresistible crispiness in a preheated oven.

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INGREDIENTS:

(Yields 20 pieces / 0.36 EUR per piece / 7.27 EUR for all)

For the meat:

2 large boneless skinless chicken breasts (6.00 EUR)

Good pinch of salt (0.01 EUR)

For the liquid batter:

1 egg (0.20 EUR)

1 cup sparkling water (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

2/3 cup all-purpose flour (0.04 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

For the dry mix:

2 cups breadcrumbs (0.40 EUR)

Good pinch of salt (0.01 EUR)

For the roasting:

¼ cup sunflower seed oil (0.07 EUR)

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METHOD:

First prepare the meat by cutting each chicken breast into ten approximately equal pieces. Season generously with salt and set aside to rest for about 10-15 minutes.

Prepare the liquid batter by whisking together egg, sparkling water and olive oil. Whisk in flour, salt, pepper, garlic powder, smoked paprika and Hungarian paprika until the batter is even and no lumps remain. If needed, add a bit more water or flour. You want the final product to be somewhat like pancake batter. Whisk the breadcrumbs with a pinch of salt in a separate bowl.

Preheat the oven to 200°C and line a baking tray with parchment paper. Dunk chicken pieces in the liquid batter, then coat generously with breadcrumbs. Using your hands press the breadcrumbs into the meat and spread the coated chicken pieces on a prepared baking tray. Repeat until all of the meat is coated. At this point you can also freeze the extra chicken for later. Just put the whole baking tray into the freezer and after two hours transfer the chicken pieces into a freezer bag and wrap tightly.

Lightly brush chicken pieces on both sides with sunflower seed oil and bake for 25 minutes, until crispy and golden. Serve immediately.

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Da sam do kraja života osuđena na samo jedno jelo, vjerojatno bi se odlučila za pileće pohance. Naravno, to baš i nije najmudriji prehrambeni izbor, ali za pohancima sam jednostavno luda. Pretpostavljam da bi većina ljudi posegnula za čokoladom kada žele utjehu ili nešto proslaviti, ali ne ja. Samo mi dajte pileće pohance i ja sam sretna.

Pa kako bih u kriznim situacijama uvijek imala pohanaca pri ruci, za vikend sam izdvojila nešto vremena i bacila se na pripreme. Dobar dio pohanaca sam panirane i sirove ubacila u zamrzivač, a super stvar je da ih prije pečenja ne trebate odmrzavati. Samo ih smrznute lagano premažite uljem i u zagrijanoj pećnici ispecite u hrskave poslastice.

SASTOJCI:

(Za 20 pohanaca / 2,71 kn po pohancu / 54,27 kn za sve)

Za meso:

2 velika odkoštena pileća prsa bez kože (45,00 kn)

Dobar prstohvat soli (0,01 kn)

Za tekuću smjesu:

1 jaje (1,50 kn)

1 šalica gazirane mineralne vode (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2/3 šalice glatkog brašna (0,33 kn)

1 žličica soli (0,01 kn)

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Za suhu smjesu:

2 šalice krušnih mrvica (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Za pečenje:

¼ šalice suncokretovog ulja (0,50 kn)

PRIPREMA:

Prvo priredite meso na način da svako pileće prso izrežete na deset otprilike jednakih komada. Dobro nasolite i stavite na stranu.

Spremite tekuću smjesu tako da u posudi skupa razmutite jaje, mineralnu vodu i maslinovo ulje. Dodajte brašno, sol, papar, češnjak, dimljenu papriku i slatku papriku, te miješajte sve dok smjesa ne bude jednolična i bez grudica. Po potrebi dodajte još malo vode ili brašna. Gotova bi smjesa trebala biti kao gusto tijesto za palačinke. U posebnoj zdjeli pomiješajte krušne mrvice sa soli.

Zagrijte pećnicu na 200°C, a protvan obložite papirom za pečenje. Komade piletine umočite u tekuću smjesu i onda dobro obložite krušnim mrvicama. Rukama utisnite mrvice u meso, a tako pripremljene komade mesa raširite po pripremljenom protvanu. Ponavljajte dok svo meso nije panirano. Ovako pripremljenu piletinu možete sada i smrznuti. Jednostavno cijeli protvan na dva sata ubacite u zamrzivač, a poslije meso samo preselite u vrećicu za smrzavanje i dobro zamotajte.

Meso prije pečenja lagano premažite suncokretovim uljem na obje strane te pecite oko 25 minuta, dok pohanci ne budu hrskavi i zlatni. Odmah poslužite.

Crispy Oven-Fried Chicken / Hrskava pohana piletina iz pećnice

Raspberry Carrot Mini Muffins / Mini mafini sa malinom i mrkvom

These muffins were an experiment which came to life after cleaning up my fridge and pantry. I wanted to make some muffins, but had a tiny bit of this and tiny bit of that lying around the house. But it’s quite easy to get creative and substitute things when you make muffins, so they actually turned out quite delicious. Of course, you can tweak around and adjust the ingredients to work with what you have on hand. Also, the topping is totally optional here, but it adds such a nice sweet crunch that it would be a shame to skip it.

I have some tiny silicone muffin molds which I love, but go ahead and use regular muffin tin instead. Just remember to grease it up so the muffins don’t stick. Also, baking time will be slightly longer for larger sized muffins.

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INGREDIENTS:

(Yields 25 mini muffins / 0.11 EUR per muffin / 2.73 EUR per all)

For the batter:

1 egg (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup milk (0.20 EUR)

1 cup sour cream (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

2 large carrots, shredded (0.20 EUR)

½ cup sugar (0.10 EUR)

1 and ½ cup all-purpose flour (0.10 EUR)

1 and ½ cup whole-wheat flour (0.15 EUR)

½ cup ground flax seeds (0.20 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

25 frozen raspberries (0.33 EUR)

For the topping:

2 tbsp butter, melted (0.27 EUR)

3 tbsp rolled oats (0.04 EUR)

2 tbsp brown sugar (0.07 EUR)

1 tbsp milk (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. In a bowl, whisk together egg, vanilla, milk and sour cream. Stir in melted butter and shredded carrots. Add in sugar, flours, flax seeds, baking powder, baking soda and salt. Stir until everything is well combined. Scoop about a tablespoon of mixture into each muffin mold, add a single frozen raspberry to each muffin and then top with remaining batter.

To make the topping, mix all of the ingredients well in a small bowl. Top each muffin with about ½ tsp of this mix. Bake the muffins for about 25-30 minutes, until crispy and deeply golden brown. Allow them to cool to room temperature before serving.

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Ovi mafini su nastali kao eksperiment nakon što sam raščistila frižider i špajzu. Naime, baš su mi se jeli mafini, ali sam doma imala mrvice razno raznih ostataka. Srećom, sa mafinima je lako biti kreativan i zamijeniti sastojke nečim drugim, pa su ovi moji na kraju ispali super. Naravno, vi slobodno podesite recept i iskoristite ono što vam je pri ruci. Također, smjesa za posipanje nije obavezna, ali će vam dati takvu slatku hrskavoću da bi ju bilo stvarno šteta izbaciti.

Ja imam silikonski kalup za mini mafine koji mi je super, no vi slobodno upotrijebite normalan kalup. Samo ga se sjetite dobro namastiti ako koristite onaj metalni, a kako vam se mafini ne bi zalijepili. Također, za veće mafine ćete trebati i malo produžiti vrijeme pečenja.

SASTOJCI:

(Za 25 mini mafina / 0,81 kn po mafinu / 20,30 kn za sve)

Za tijesto:

1 jaje (1,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (1,50 kn)

1 šalica kiselog vrhnja (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

2 velike mrkve, naribane (1,50 kn)

½ šalice šećera (0,75 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 i ½ šalica integralnog brašna (1,13 kn)

½ šalice mljevenih sjemenki lana (1,50 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dobar prstohvat soli (0,01 kn)

25 smrznutih malina (2,50 kn)

Za smjesu za posipanje:

2 žlice maslaca, rastopljene (2,00 kn)

3 žlice zobenih pahuljica (0,30 kn)

2 žlice smeđeg šećera (0,50 kn)

1 žlica mlijeka (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. U zdjeli razmutite jaje sa vanilijom, mlijekom i kiselim vrhnjem. Umiješajte u to rastopljeni maslac i ribane mrkve. Dodajte šećer, oba brašna, lan, prašak za pecivo, sodu bikarbonu i sol, pa miješajte dok se sve ne sjedini. U svaki kalup dodajte oko žlicu smjese, na to stavite po jednu smrznutu malinu, te prekrijte sa preostalom smjesom.

Napravite smjesu za posipanje tako da pomiješate sve sastojke u maloj zdjelici. Na svaki mafin stavite oko ½ žličice te smjese. Pecite mafine oko 25-30 minuta, dok ne budu hrskavi i zlatno-smeđi. Ostavite ih da se ohlade na sobnu temperaturu prije posluživanja.

Raspberry Carrot Mini Muffins / Mini mafini sa malinom i mrkvom

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

I have a confession to make. I am a hoarder when it comes to our freezer. I often stash food in there like I am preparing for the apocalypse and usually won’t stop until the freezer is bursting at its seams. Luckily, we only have a small, three drawer freezer. But my ambitions definitely exceed its size. As it happens, the freezer needs periodical defrosting, so when that time arrives, I work my way through the frozen stash. Only to build a new one right after. And so the circle of life continues.

During the last defrosting venture I found a bag of sliced porcini, which my dad foraged in the forest sometime last autumn. I instantly envisaged a giant plate of gnocchi filled with creamy mushroom sauce.

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INGREDIENTS:

(Yields 4 generous servings / 1.58 EUR / 6.31 EUR for all)

For the sauce:

3 tbsp sunflower seed oil (0.04 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

250 grams porcini mushrooms (free – they were foraged!)

500 grams Portobello mushrooms (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 cups sour cream (1.07 EUR)

½ cup warm water (–)

1 cup shredded cheese (0.67 EUR)

For gnocchi:

Water (–)

Good pinch of salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 kilo gnocchi (2.00 EUR)

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METHOD:

Peel and finely dice the onions. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Place a big pot on high heat and saute the onions on oil for about five minutes until translucent. Add in butter, mushrooms, salt and pepper, stir and cook until the mushrooms are cooked down a bit, for about 10 minutes. Turn the heat down and stir in sour cream, water and shredded cheese. Cook briefly while stirring constantly for just a few minutes, until the cheese is melted and the sauce is smooth and creamy.

At the same time while you’re making the sauce, place another pot of water on high heat for the gnocchi. Add in salt, oil and gnocchi when the water reaches a rolling boil and cook the gnocchi according to package instructions. Once done, drain and serve hot with the mushroom sauce.

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Moram vam priznati da sam poprilični hoarder kada je u pitanju hrana u zamrzivaču. Često ga natrpam kao da se spremam za apokalipsu i ne stajem dok nam zamrzivač ne puca po šavovima. Srećom, imamo samo onaj mali sa tri ladice. No moje ambicije definitivno premašuju njegov kapacitet, a kao što to već biva, s vremena na vrijeme ga se treba i odlediti. Kada dođe do toga, trudim se iskoristiti i pojesti akumulirane zalihe. Samo da bi odmah napravila nove te se tako krug života nastavlja.

U zadnjoj akciji odleđivanja nabasala sam na vrećicu vrganja koje je moj tata prošle jeseni nabrao u šumi. Odmah sam imala viziju ogromnog tanjura njoka u umaku od gljiva.

SASTOJCI:

(Za 4 izdašne porcije / 11,79 kn po porciji / 47,17 kn za sve)

Za umak:

3 žlice suncokretovog ulja (0,30 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

250 g vrganja (besplatni – nabrali smo ih sami!)

500 g šampinjona (15,00 kn)

½ žličice soli (0,01 kn)

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

2 šalice kiselog vrhnja (8,00 kn)

½ šalice tople vode (–)

1 šalica ribanog sira (5,00 kn)

Za njoke:

Voda (–)

Dobar prstohvat soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 kg njoka (15,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive obrišite vlažnim kuhinjskim ručnikom i narežite na tanke listiće. Stavite veliki lonac na jaku vatru i na ulju prodinstajte luk oko pet minuta dok ne bude staklast. Dodajte maslac, gljive, sol i papar, promiješajte, te kuhajte desetak minuta da se volumen gljiva smanji. Smanjite vatru i umiješajte kiselo vrhnje, vodu i ribani sir. Kuhajte uz stalno miješanje koju minutu dok se sir ne rastopi, a umak ne bude gladak i kremast.

Istovremeno dok pripremate umak, stavite još jedan lonac vode na jaku vatru za njoke. Čim voda zakipi dodajte sol, ulje i njoke, pa ih kuhajte prema uputama na pakiranju. Kada su njoki gotovi, ocijedite ih i poslužite vruće sa umakom od gljiva.

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)