Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

This summer lentils seem to be my most favorite ingredient. They are super quick to cook, cheap, filling and tasty. I am sneaking them into every dish and everything appears to be suddenly improved by lentils. This dish is very quick to make and super tasty. You can also easily make it vegan by just swapping butter for coconut oil.

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INGREDIENTS:

(Yields 4 servings / 1.01 EUR per serving / 4.03 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 tbsp butter (0.53 EUR)

500 grams Portobello mushrooms (2.00 EUR)

1 cup green lentils (0.67 EUR)

1 cup rice (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

3 cups water (–)

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METHOD:

Peel the onion and garlic and finely dice them. Wash and thinly slice mushrooms. Pick through lentils, then rinse well in a colander, together with rice.

Add the onion to olive oil and saute until slightly translucent. Throw in garlic and butter and give a good stir. When butter melts, add in sliced mushrooms. You might want to do this in two or three smaller batches as the mushrooms cook down. After a few minutes dump in lentils, rice, salt, pepper, parsley and bay leaf. Cover with water, stir and bring to a boil. Reduce heat and simmer with lid cracked open for 15-20 minutes, until lentils and rice are thoroughly cooked through. Stir occasionally and add in a splash of water if necessary.

This dish reheats great and will keep refrigerated for a few days, so you can prepare ahead and have your lunch ready to take to work.

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Čini mi se kako mi je ovo ljeto leća postala najdraža namirnica, što je sasvim i razumljivo jer se brzo skuha, jeftina je, zasitna i fina. Počela sam leću ubacivati u skoro sva jela, a sa njom je i sve odmah nekako ukusnije. Ovaj je recept jako jednostavan i fin. Lako ga možete modificirati i u veganski, ako maslac zamijenite sa kokosovim uljem.

SASTOJCI:

(Za 4 porcije / 7,54 kn po porciji / 30,17 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja čenjaka (1,00 kn)

4 žlice maslaca (4,00 kn)

500 g šampinjona (15,00 kn)

1 šalica zelene leće (5,00 kn)

1 šalica riže (2,00 kn)

1 žličica soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,25 kn)

3 šalice vode (–)

PRIPREMA:

Ogulite i sitno nasjeckajte luk i češnjak. Operite i narežite gljive na tanke listiće. Proberite leću, pa skupa sa rižom dobro isprerite pod tekućom vodom u cjediljci.

Bacite luk na maslinovo ulje i kratko prodinstajte dok ne postane staklast. Dodajte češnjak i maslac, pa dobro promiješajte. Kada se maslac rastopi, postepeno u dve ili tri manje ture dodajte gljive da se i one skuhaju. Nakon par minuta dodajte leću, rižu, sol, papar, peršin i lovorov list. Prelijte preko svega vodu, promiještajte i pustite da zavrije. Smanjite vatru i krčkajte uz povremeno miješanje sa odškrinutim poklopcem 15-20 minuta, dok se riža i leća do kraja ne skuhaju. Po potrebi dodajte još malo vode.

Ovo se jelo super podgrijava, a u hladnjaku će držati par dana, tako da slobodno možete skuhati malo više i imati ručak za ponijeti sa sobom na posao.

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

Apricot Jam / Pekmez od marelice

We bought a batch of apricots the other day which were super tasty, but already a bit beaten up and would go bad in a day or two if stored in a fridge. Which only means that they were perfect for jam! Such a small batch was quickly done and I didn’t go through hassle of water bath, because I stored the jam in a fridge and plan on using it up fairly quickly. Such jam can also be kept in freezer. Hopefully I’ll whip up another batch while apricots are still around.

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INGREDIENTS:

(Yields 2-3 jars / 1.47 EUR)

500 grams apricots (1.00 EUR)

250 grams sugar (0.20 EUR)

2 tbsp lemon juice (0.27 EUR)

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METHOD:

Prepare the jars and lids by washing them in hot soapy water. Wash, pit and roughly chop up the apricots, then toss them with half the sugar and two tablespoons of lemon juice. Add to a pot and place on high heat. Reduce the heat to medium when it starts bubbling up, then cook for about 20-30 minutes while stirring frequently. Remove from the heat and puree to desired consistency with an immersion blender. Stir in remaining sugar. It’s also a good idea to taste the jam at this point to adjust the sugar amount. I prefer my jam on a less sweeter side, so maybe you’ll need to add in a bit more sugar.

Return the pot to medium heat and cook while stirring to desired thickness. You can test the jam thickness by adding a teaspoon of it to a frozen plate. If it thickens, you’re good to go. Distribute the jam between prepared jars. Allow to cool to room temperature before storing in a fridge or freezer.

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Neki smo dan kupili marelice koje su bile jako ukusne, ali već pomalo natučene pa bi se kroz koji dan u frižideru sigurno skroz pokvarile. Što znači da su savršene za pekmez! Takva mala količina je bila brzo gotova, a nisam se gnjavila sa time da pune teglice ubacim u vodenu kupelj, jer ću pekmez ionako držati u frižideru i planiram ga brzo potrošiti. Ovakav pekmez također možete čuvati i u zamrzivaču. Samo se nadam da ću uspjeti napraviti još pekmeza dok još ima marelica.

SASTOJCI:

(Za 2-3 teglice / 11,00 kn)

500 g marelica (7,50 kn)

250 g šećera (1,50 kn)

2 žlice limunovog soka (2,00 kn)

PRIPREMA:

Prvo si pripremite teglice i poklopce tako da ih dobro operete u toploj vodi sa deterdžentom. Operite, očistite i grubo narežite marelice, pa ih pomiješajte sa pola šećera i dvije žlice limunovog soka. Ubacite sve u lonac i stavite na jaku vatru. Kada zavrije, smanjite vatru na srednje i kuhajte 20-30 minuta uz učestalo miješanje. Maknite s vatre i propasirajte sa štapnim mikserom do željene konzistencije. Umiješajte preostali šećer. Bilo bi dobro i da probate pekmez i tako prilagodite količinu šećera. Ja volim manje slatke stvari, tako da ćete vi možda trebati još malo zasladiti.

Vratite lonac na srednju vatru i uz miješanje kuhajte do željene gustoće. Gustoću pekmeza možete provjeriti tako da stavite žličicu na zamrznuti tanjurić. Ako se zgusne, to je to. Raspodijelite pekmez po pripremljenim teglicama. Pustite da se ohladi na sobnu temperaturu prije nego pekmez spremite u frižider ili zamrzivač.

Apricot Jam / Pekmez od marelice

Lentil and Yellow Bean Spicy Stew (vegan) / Pikantno varivo od leće i žutih mahuna (vegan)

I’m in a super lazy phase when it comes to cooking these days so I’m looking into easy and no-fuss recipes that can be whipped up quickly. Dishes which I can make in big batches and reheat later as needed are currently my BFFs. I don’t know if it’s the weather, very busy period at work, or just life, but man, I am so ready for a vacation (which isn’t happening for another month D:). Anyhow, here’s a super easy and tasty recipe for you guys, so enjoy.IMGP6548

INGREDIENTS:

(Yields 4 servings / 0.88 EUR per serving / 3.53 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion, diced (0.10 EUR)

1 can of tomatoes (0.80 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen yellow beans (1.00 EUR)

1 cup red lentils (1.00 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

1 tsp salt (0.01 EUR)

2 cups water (–)

Small bunch of fresh parsley, chopped (0.20 EUR)

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Saute onion on olive oil until slightly translucent. Add in canned tomatoes and garlic, then smash down the tomatoes into smaller chunks with your spatula. This is also very therapeutic if you had to deal with annoying people at work for half a day. Allow to simmer for about 5-10 minutes, then dump in yellow beans, lentils, paprika, Gochujang, salt and water. Bring to a boil, then reduce heat and cook with a lid cracked open for about 20 minutes, while stirring occasionally. If needed, add a splash more of water. Remove from heat, stir in chopped parsley and serve warm.IMGP6553


Ovih sam dana u nekoj jako lijenoj fazi kada je u pitanju kuhanje, pa tražim lagane recepte bez puno komplikacija, koji se brzo mogu smutiti. Jela koja mogu napraviti u velikim porcijama i kasnije podgrijati po potrebi su mi trenutno najbolji frendovi. Nemam pojma da li je to zbog vremena, užasno ubzranog tempa na poslu, ili jednostavno života, ali ljudi moji, spremna sam za godišnji (koji se neće desiti još mjesec dana, grrr D:). Uglavnom, evo vam jedan jako jednostavan i ukusan recept, pa uživajte.

SASTOJCI:

(Za 4 porcije / 6,61 kn po porciji / 26,42 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

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

1 konzerva pelata (6,00 kn)

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

500 grama smrznutih žutih mahuna (7,50 kn)

1 šalica crvene leće (7,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

1 žličica soli (0,01 kn)

2 šalice vode (–)

Mali pregršt peršina, sitno nasjeckanog (1,50 kn)

PRIPREMA:

Prodinstajte luk na maslinovom ulju dok ne bude staklast. Dodajte pelate i češnjak, pa pelate špatulom izgnječite u manje komade. Ovo je jako terapeutski ako ste se cijeloga dana na poslu bavili sa napornim ljudima. Pustite da se krčka 5-10 minuta, pa ubacite unutra mahune, leću, papriku, Gochujang, sol i vodu. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 20 minuta, uz povremeno miješanje. Po potrebi dodajte još mrvicu vode. Maknite sa vatre, umiješajte nasjeckani peršin i poslužite toplo.

Lentil and Yellow Bean Spicy Stew (vegan) / Pikantno varivo od leće i žutih mahuna (vegan)

Baked Turkey Meatballs / Pečene pureće mesne okruglice

I’ve been in a mood for meatballs for the longest time ever. Since the weather is pretty warm, I decided to make the meatballs with ground turkey, as it’s lighter than beef or pork. Naturally, the batch I’ve prepared was huge, so I munched on these for the whole week. Feel free to scale down and adjust the amounts to your liking.

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INGREDIENTS:

(Yields about 40 meatballs / 0.21 EUR per meatball, 8.35 EUR for all)

1 large onion (0.10 EUR)

5 garlic cloves (0.17 EUR)

1.200 grams of ground turkey (6.67 EUR)

1 egg (0.20 EUR)

1 cup bread crumbs (0.40 EUR)

¼ cup sunflower seed oil (0.10 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

½ cup Ajvar – red horn pepper paste, here and here are recipes for homemade (0.40 EUR)

1 tsp smoky red paprika (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

2 tsp salt (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Finely dice the onion and mince garlic. In a large bowl mix all of the ingredients together with your hands. Using a spoon or a small ice cream scoop (which is my personal favorite for this job) scoop up the mixture and form into small balls. Spread the meatballs on a baking tray and bake for about 30 minutes, until they are nice and crispy on the outside. You can also bake the meatballs in a silicone muffin tray, which I find even better for the job as it makes the cleaning less tedious. These meatballs reheat great and once baked should keep in your fridge for at least five days.

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Već mi se sto godina jedu mesne okruglice, a pošto je vrijeme dosta toplo, odlučila sam se za mljevenu puretinu jer je lakša od svinjetine ili junetine. Naravno, morala sam odma napraviti enormnu količinu pa sam okruglice tamanila cijeli tjedan. Vi slobodno prilagodite količine sastojaka svojim potrebama.

SASTOJCI:

(Za oko 40 okruglica / 1,56 kn po okruglici / 62,52 kn za sve)

1 veliki luk (0,75 kn)

5 češnjeva češnjaka (1,25 kn)

1.200 grama mljevene puretine (50,00 kn)

1 jaje (1,50 kn)

1 šalica krušnih mrvica (3,00 kn)

¼ šalice suncokretovog ulja (0,75 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

½ šalice ajvara – tu i tu su recepti za domaći (3,00 kn)

1 žličica dimljene crvene paprike (0,50 kn)

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

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

2 žličice soli (0,02 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Fino nasjeckajte luk i češnjak. U velikoj zdjeli rukama dobro izmješajte sve sastojke. Žlicom ili malom žlicom za sladoled (što je moj osobni favorit za ovaj posao) grabite smjesu i oblikujte u male kuglice. Okruglice raširite po protvanu za pečenje i pecite oko 30 minuta, dok se izvana lijepo ne zahrskaju. Okruglice možete također peći i u silikonskom kalupu za mafine, što je po meni još bolje jer olakšava čišćenje. Ove okruglice se super podgrijavaju, a jednom pečene u frižideru mogu držati barem pet dana.

Baked Turkey Meatballs / Pečene pureće mesne okruglice

Quick Cherry and Apricot Jam / Brzinski pekmez od trešanja i marelica

Oh, summer fruits! I’m in love with all the delicious and sweet flavors. I’ll be honest with you and admit that my jam game has been super slow this year. I’ve only made this one batch of cherry apricot jam, but there is so much more I wanna do while all the lovely produce is still in season. Hopefully, I’ll have more recipes with you to share.

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INGREDIENTS:

(Yields 4 jars / 1.17 EUR per jar / 4.67 EUR for all)

750 grams pitted cherries (2.00 EUR)

500 grams pitted apricots (1.00 EUR)

500 grams sugar (0.47 EUR)

2 tbsp lemon juice (0.27 EUR)

1 packet of 2:1 gelling sugar – I used dr. Oetker (0.93 EUR)

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METHOD:

First prepare your jars and lids by washing them well in hot soapy water. In a big pot, toss together cherries, apricots, 2 tablespoons of sugar, lemon juice and gelling sugar. Place on high heat and bring to a boil. Remove from heat and puree with immersion blender to desired consistency. Add remaining sugar, return to heat and cook for three minutes, while stirring constantly.

Divide the jam between prepared jars. Wipe the rims clean and seal. The jam might seem very liquid at this point, but don’t worry. It will thicken a lot as it cools down.

If you want to be extra careful, you can place the jars in a hot water bath for 10 minutes, or place them in the oven set on 150°C for 20 minutes. Allow the jars to cool completely before storing the jam in a cool and dark place.

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Zaljubljena sam u sve fine i slatke okuse ljetnog voća. Biti ću skroz iskrena sa vama i priznati kako mi je proizvodnja pekmeza ove godine skroz usporena. Napravila sam samo ovu jednu rundu pekmeza od trešnje i marelice i to je to. Ali ima još hrpa toga što bi htjela smutiti dok su sve ove divne voćke još uvijek u sezoni. Zato se nadam da ću sa vama moći podijeliti još recepata.

SASTOJCI:

(Za 4 teglice / 8,75 kn po teglici / 35,00 kn za sve)

750 g očišćenih trešanja (15,00 kn)

500 g očišćenih marelica (7,50 kn)

500 g šećera (3,50 kn)

2 žlice soka od limuna (2,00 kn)

1 paketić 2:1 džemfixa – ja sam koristila dr. Oetker (7,00 kn)

PRIPREMA:

Prvo pripremite svoje teglice i poklopce tako da ih dobro operete sa deterdžentom i vrućom vodom. U velikom loncu pomiješajte trešnje, marelice, 2 žlice šećera, sok od limuna i džemfix. Stavite na jaku vatru i pustite da zavrije. Maknite sa vatre i štapnim mikserom propasirajte do željene konzistencije. Dodajte preostali šećer i vratite na vatru, pa kuhajte tri minute uz stalno miješanje.

Raspodijelite pekmez po pripremljenim staklenkama. Obrišite grla staklenki i zavrnite poklopce. Pekmez vam se možda čini kao da je prerijedak, ali će se stisnuti kako se bude hladio, pa budite bez brige.

Kao dodatnu mjeru opreznosti možete napunjene staklenke potopiti u proključalu vodu i tako kuhati 10 minuta ili ih na 20 minuta staviti u pećnicu zagrijanu na 150°C. Pustite da se sve skroz ohladi prije nego staklenke uskladištite na tamnom i hladnom mjestu.

Quick Cherry and Apricot Jam / Brzinski pekmez od trešanja i marelica

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Guys, these muffins are pretty healthy and don’t taste like crap! I think I’m onto something here.

Blueberries are by far my favorite fruit to add to baked goods. They’re super healthy and don’t end up tart when baked, so you really need only a little bit of sugar to keep the batter tasty. Having these muffins first thing in the morning is like having a cake for breakfast, minus the guilt for stuffing your face with sweets.

Also, if you don’t have oat flour on hand, don’t panic. Just pulse rolled oats in a food processor until finely ground. And don’t worry about chunkier pieces in the flour either, it’s all gonna turn out fine.

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INGREDIENTS:

(Yields 12 muffins / 0.27 EUR per muffin / 3.25 EUR for all)

For the muffins:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp vanilla extract (0.03 EUR)

1 cup buttermilk (0.53 EUR)

2 tbsp butter, melted (0.27 EUR)

4 tbsp brown sugar (0.13 EUR)

1 cup oat flour (0.17 EUR)

1 cup whole wheat flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

4 tbsp ground flax seeds (0.13 EUR)

1 cup frozen blueberries (1.33 EUR)

Additional:

Butter for greasing the muffin tin (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. If using tin molds, grease them with a bit of butter, but skip this step for silicone molds. Set aside. In a bowl, whisk eggs together with salt, vanilla and buttermilk. Whisk in melted butter and brown sugar. Add in flours, baking powder, baking soda and flax seeds. Stir until just combined. Gently fold in frozen blueberries and divide the batter between prepared muffin molds. Bake for 20 minutes, until slightly golden and crisped up at the top. Serve warm, or at room temperature.

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Dragi ljudi, ovi mafini su poprilično zdravi, a nemaju okus po kartonu! Mislim da sam na tragu nečega.

Borovnice su mi definitivno najdraže voće za ubaciti u kolače. Zdrave su, a ne zakisele se kada se ispeku, tako da vam treba samo mrvica šećera da smjesa i dalje ostane ukusna. Kada pojedete ovaj mafin odma ujutro osjećati ćete se kao da se za doručak častite sa kolačima, ali bez one krivnje što ste se prejeli tone šećera.

Također, ako nemate zobenog brašna ne očajavajte. Samo propulsirajte zobene pahuljice u multipraktiku u fini prah. I ne brinite ako unutra ostane i krupnijih komadića, sve će se to fino ispeći.

SASTOJCI:

(Za 12 mafina / 2,03 kn po mafinu / 24,32 kn za sve)

Za mafine:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (4,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

4 žlice smeđeg šećera (1,00 kn)

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

1 šalica smrznutih borovnica (10,00 kn)

Dodatno:

Maslac za namastiti kalupe za mafine (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe za mafine, malo ih namastite maslacem, ali preskočite ovaj korak za silikonske kalupe. Stavite na stranu. U zdjeli razmutite jaja sa soli, vanilijom i kiselim mlijekom. Umutite unutra rastopljeni maslac i smeđi šećer. Ubacite oba brašna, prašak za pecivo, sodu bikarbonu i lan, pa promiješajte tek toliko da se sve sjedini. Na kraju nježno umiješajte smrznute borovnice i raspodijelite smjesu po pripremljenim kalupima. Pecite 20 minuta, dok se mafini po vrhu lagano ne zahrskaju i ne postanu zlatni. Poslužite ih tople ili na sobnoj temperaturi.

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom

I’m trying to eat more oats, so I’m also figuring out how to incorporate them into everything and anything. One of the good ways is using oat flour in baking. Don’t worry if you can’t find any oat flour, though. Just throw some rolled oats into a food processor and pulse to grind them down. You can also control the texture that way too, and maybe leave it on a bit chunkier side if you are so inclined.

This bread whips up in no time and is so tasty that you really have to give it a try. It also bakes in a preheated oven-safe dish, so the crust is gonna be all crispy and cracked but the inside will remain moist and juicy. For those types of things I use a heavy cast iron lidded pot, but any heavy lidded oven-safe dish will do.

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INGREDIENTS:

(Yields 1 loaf / 0.97 EUR)

For the dough:

1 cup oat flour (0.17 EUR)

1 cup whole-wheat flour (0.10 EUR)

3 tbsp ground flax seeds (0.10 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

4 tbsp sunflower seeds (0.27 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 and ¼ cup warm water (–)

Additional:

Extra flour for dusting (0.01 EUR)

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METHOD:

In a large mixing bowl, whisk together all of the dry ingredients. Pour warm water over the mixture and stir with a spoon to form shabby dough. Cover the mixing bowl with cling foil and allow the dough to rise overnight in a warm room.

After the overnight fermentation, dump the dough on a well-floured counter, fold over with a dough scraper a couple of times and shape into a ball. Transfer the dough to a bowl lined with parchment paper, similar in shape and size to the dish you’re going to use for baking. Cover with clean tea towel and leave to rise for a second time for another hour.

Preheat the oven together with a heavy oven-safe lidded pot to 220°C. This is gonna take about 30 minutes, so plan the second dough proofing accordingly. Once the oven and the heavy pot are thoroughly preheated, carefully transfer the dough together with parchment paper into the hot pot and bake covered for 30 minutes. After 30 minutes, uncover and bake for additional 10 minutes to get that lovely crust.

Once the bread is done, transfer it to a wire rack and allow it to cool completely before slicing into it.

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Ovih se dana trudim jesti više zobenih pahuljica, a tokđer smišljam i načine kako ih ubaciti u razna jela. Jedna super metoda je korištenje zobenog brašna pri pečenju. No, ne brinite ako nigdje ne možete pronaći zobeno brašno. Samo ubacite zobene pahuljice u multipraktik i propulsirajte ih da se smelju. Na taj način također možete kontrolirati i teksturu, pa ako ste tako raspoloženi, imate mogućnost i da dobijete krupnije mljeveno brašno.

Smutiti ovaj kruh je stvarno čas posla, a tako je fini da ga jednostavno morate isprobati. Također, peče se u zagrijanoj posudi pa da će korica biti hrskava i ispucana, a unutrašnjost sočna. Za takve stvari ja uvijek koristim teški lonac sa poklopcem od lijevanog željeza. Naravno, svaka teška posuda sa poklopcem koja smije u pećnicu ovdje funkcionira.

SASTOJCI:

(Za 1 štucu / 7,16 kn)

Za tijesto:

1 šalica zobenog brašna (1,25 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

4 žlice bučinih sjemenki (2,00 kn)

4 žlice suncokretovih sjemenki (2,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte sve suhe sastojke. Prelijte vodom i žlicom miješajte dok se ne formira labavo tijesto. Pokrijte zdjelu prijanjajućom folijom i pustite da se tijesto diže preko noći u toploj prostoriji.

Nakon što je tijesto isfermentiralo preko noći, iskrenite ga na dobro pobrašnjenu radnu plohu. Tijesto par puta preklopite strugalicom i oblikujte u loptu. Preselite kuglu tijesta u posudu obloženu papirom za pečenje, a koja veličinom i oblikom približno odgovara posudi u kojoj ćete kasnije peći kruh. Pokrijte posudu čistom krpom i ostavite da se tijesto drugi puta diže još sat vremena.

Zagrijte pećnicu skupa sa teškom posudom s poklopcem na 220°C. Za ovo će vam trebati oko 30 minuta, pa tako gledajte da planirate i drugo dizanje tijesta. Kada su pećnica i posuda zagrijani, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu i pecite poklopljeno 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica.

Kada je kruh gotov, preselite ga na rešetku i skroz ohladite prije rezanja.

Seedy No-Knead Overnight Oat Bread / Kruh koji se ne mijesi sa sjemenkama i zobenim brašnom