Aromatic Sweet Potato Lentil Stew with Peas (vegan) / Aromatično varivo od batata, leće i graška (vegansko)

This is a super hearty and warming dish celebrating the arrival of autumn. If you crave something to fill you up on the colder days, this is just the thing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.05 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 and ½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

2 bay leaves (0.03 EUR)

2 large sweet potatoes (1.33 EUR)

1 cup red lentils (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

Handful of fresh thyme (0.27 EUR)

8 cups water (–)

2 cups frozen peas (0.40 EUR)

Handful of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all of the vegetables and herbs. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, smoked paprika, garlic powder, coriander, salt, black pepper, red pepper flakes and bay leaves. Stir well and cook for just a minute so the spices can bloom. Now add in sweet potatoes, lentils, tomato paste, ajvar, thyme and water. Stir well and bring to a rolling boil.

Once the stew reaches a rolling boil, reduce heat and simmer for about 30 minutes with a lid cracked open. Stir in frozen peas and parsley, then cook for additional 10 minutes until the peas are done. Serve warm. This dish also reheats wonderfully, so it’s also a perfect meal prep option.

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Ovo jelo je baš ukusno i zasitno, te savršeno slavi dolazak jeseni. Ako vam treba nešto fino za hladnije dane, recept u nastavku je prava stvar za vas.

SASTOJCI:

(Za 6 porcija / 5,03 kn po porciji / 30,17 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 i ½ žličica soli (0,02 kn)

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

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

2 lovorova lista (0,20 kn)

2 velika batata (10,00 kn)

1 šalica crvene leće (5,00 kn)

2 žlice koncentrata rajčice (2,00 kn)

2 žlice ajvara (1,00 kn)

Pregršt svježeg timijana – majčine dušice (2,00 kn)

8 šalica vode (–)

2 šalice smrznutog graška (3,00 kn)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i narežite svo povrće i začinsko bilje. U duboki lonac stavite ulje pa par minuta dinstajte luk, sve dok ne postane staklast. Ubacite sjeckani češnjak, dimljenu papriku, češnjak u praku, korijander, sol, papar, čili i lovor. Promiješaje i kuhajte minutu da začini zamiriše, pa onda dodajte batat, leću, koncentrat rajčice, ajvar, timijan i vodu. Pustite da zavrije.

Kada varivo zakipi smanjite vatru i kuhajte 30-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak i peršin te kuhajte još deset minuta dok grašak ne bude gotov. Poslužite toplo. Ovo se jelo također super podgrijava, tako da je savršeno i za pripremiti unaprijed.

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Aromatic Sweet Potato Lentil Stew with Peas (vegan) / Aromatično varivo od batata, leće i graška (vegansko)

Chicken Satay Stir-Fry / Satay piletina iz woka

This dish is so so good that I just wanna eat it all the time, for breakfast, lunch and dinner. Luckily, I do have a semblance of self control now and then, so I know better. But man, this is still unbelievably good.

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INGREDIENTS:

(Yields 4 servings / 0.89 EUR per serving / 3.55 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tsp corn starch (0.03 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 carrots (0.20 EUR)

2 bell peppers (0.40 EUR)

1 purple onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Prep the meat the day before by cutting it into small pieces and stirring together in a bowl with salt, black pepper, paprika, soy sauce and oil. Be sure to get all of the chicken pieces coated, cover the bowl with cling foil and refrigerate until the next day. On the following day remove the chicken from your fridge while you prep everything else, so it has time to come to room temperature. Toss with corn starch and set aside.

Wash, peel and finely slice all of the veggies. Place a wok or a deep pan on high heat and allow to thoroughly warm up. Add a tablespoon of oil, then fry the chicken until nice and crispy. I find that it’s best to work in two smaller batches to ensure the best results. Remove the chicken from wok once it’s done and set aside.

Add the remaining tablespoon of oil to wok and stir-fry the carrots, peppers, onion and garlic. Once the veggies are done, return the meat to the pot and also add in Gochujang, peanut butter, water, soy sauce and sesame oil. Stir everything really well so that the peanut butter and Gochujang can dissolve in water. Finish cooking for just another minute and serve immediately over a bed of rice.

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Ovo jelo je tako fino da ga želim jesti svaki dan, i to za doručak, ručak i večeru. Srećom, ipak s vremena na vrijeme imam neke naznake samokontrole. No bez obzira na to, ovo je jelo baš savršeno.

SASTOJCI:

(Za 4 porcije / 6,63 kn po porciji / 26,51 kn za sve)

Za meso:

1 velika pileća prsa bez kosti i kože (15,00 kn)

½ žličice soli (0,01 kn)

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

1 žličica slatke crvene paprike (0,25 kn)

1 žlica soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žličice kukuruznog škroba (0,20 kn)

Za wok:

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

2 mrkve (1,50 kn)

2 paprike babure (3,00 kn)

1 ljubičasti luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

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

2 žlice kikiriki maslaca (2,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Dan prije pripremite meso tako da ga narežete na male komadiće i u zdjelici pomiješate sa solju, paprom, paprikom, soja sosom i uljem. Vodite računa o tome da su svi komadići mesa obloženi marinadom. Pokrijte zdjelu prijanjajućom folijom i stavite u hladnjak do idućeg dana. Sljedeći dan izvadite meso iz hladnjaka dok pripremate druge sastojke kako bi imalo vremena doći na sobnu temperaturu. Pomiješajte meso sa kukuruznim škrobom i stavite na stranu.

Operite, ogulite i tanko narežite svo povrće. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte žlicu ulja, pa ispržite piletinu da bude fino hrskava. Meni se čini da meso bude najukusnije ako ga ispržim u dvije manje ture. Kada je piletina gotova, maknite ju iz woka i stavite na stranu.

U wok dodajte preostalu žlicu ulja i ispržite mrkve, paprike, luk i češnjak. Kada je povrće gotovo, vratite u wok meso te također dodajte i Gochujang, kikiriki maslac, vodu, soja sos i sezamovo ulje. Dobro sve promiješajte kako bi se Gochujang i kikiriki maslac skroz rastopili u vodi. Dovršite kuhanje još minutu pa odmah poslužite preko kuhane riže.

Chicken Satay Stir-Fry / Satay piletina iz woka

No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

It’s been ages since I posted a bread recipe and, while it’s true that I haven’t baked as much bread during the last couple of months due to apartment renovations, I’m slowly getting back into the habit of making homemade bread pretty frequently. My latest exploit was with a mixed corn bread which turned out so delicious that I had to share it.

As always, I used a heavy cast iron lidded pot for baking the bread, but any heavy lidded, oven-safe dish will do.

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INGREDIENTS:

(Yields 1 medium sized loaf / 0.36 EUR)

For the dough:

1 and ½ cup corn flour (0.20 EUR)

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

¼ tsp active dry yeast (0.03 EUR)

½ tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

1 and ¼ cups warm water (–)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

In a large bowl, whisk together flours, yeast, salt and sugar. Pour warm water on top and give a good stir so all the flour is fully incorporated. Cover the bowl with cling foil and leave to rest in a warm room overnight, so the dough can ferment and puff up.

The next day, place a heavy lidded oven-safe dish to the oven and preheat to 220°C. This is gonna take about 30 minutes, so while the oven and the dish get toasty, prepare the dough for the second rise. Dump the dough on a well-floured counter, fold over with a 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 30 minutes.

After 30 minutes, and 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 to a wire rack and allow it to cool completely before slicing.

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Prošlo je već sto godina od kada sam zadnji puta objavila recept za kruh. Glavni razlog zašto sam nekako smanjila količinu pečenja je bilo renoviranje stana, ali sada se polako opet vraćam u staru rutinu sa domaćim kruhom. Zadnji eksperiment je bio sa fantastičnim miješanim kukuruznim kruščićem, pa naravno moram sa vama podijeliti taj recept.

Kao i uvijek do sada, kruh sam pekla u željeznom loncu s poklopcem, ali možete koristiti bilo koju tešku posudu koja ima poklopac i sigurna je za korištenje u pećnici.

SASTOJCI:

(Za 1 srednju štrucu / 2,66 kn)

Za tijesto:

1 i ½ šalica kukuruznog brašna (1,50 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

¼ žličice suhog kvasca (0,25 kn)

½ žličice soli (0,01 kn)

1 žlica šećera (0,05 kn)

1 i ¼ šalice tople vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

U velikoj zdjeli skupa pomiješajte brašna, zobene, kvasac, sol i šećer. Izlijte preko svega toplu vodu i dobro promiješajte da se svo brašno inkorporira. Pokrijte zdjelu prijanjajućom folijom i ostavite preko noći u toploj prostoriji da tijesto fermentira i nabubri.

Sljedećeg dana stavite tešku posudu sa poklopcem u pećnicu da se sve skupa zagrije na 220°C. Za to će trebati oko 30 minuta, pa za to vrijeme ujedno priredite i tijesto za drugo dizanje. Iskrenite tijesto na dobro pobrašnjenu radnu plohu, te ga strugalicom nekoliko puta presavinite i oblikujte u kuglu. Preselite tijesto u posudu koja veličinom i oblikom odgovara onoj u kojoj ćete peći kruh, a koju ste obložili papirom za pečenje. Pokrijte čistom kuhinjskom krpom i pustite da miruje 30 minuta i da se diže drugi puta.

Nakon 30 minuta, kada su se pećnica i posuda dobro ugrijale, pažljivo preselite tijesto skupa sa papirom za pečenje u vruću posudu. Poklopite i stavite peći na 30 minuta. Nakon 30 minuta otklopite i pecite još 10 minuta da se napravi lijepa korica. Kada je kruh gotov preselite ga na rešetku da se skroz ohladi prije nego ga krenete rezati.

No-knead Mixed Corn Bread / Miješani kukuruzni kruh koji se ne mijesi

Tomato and Corn Soup (including a vegan option) / Juha od rajčice i kukuruza (i sa veganskom opcijom)

If you are in the mood for a quick soup, there likely isn’t a faster and easier recipe than the one ahead. Furthermore, a tomato soup is such a versatile dish that it can easily be made with dumplings, croutons, grilled cheese sandwich, precooked rice, tiny pasta or whatever else you feel pairing it with instead of corn. We happened to have half a bag of frozen corn in our freezer, so that’s what went into the soup. Canned would work just as well here.

To make this meal vegan, either skip the butter altogether or swap with vegan butter instead (which would be a far better choice, if you ask me). The butter simmering with the tomato puree adds quite a lot of silky richness to the dish and is a game changer.

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INGREDIENTS:

(Yields 2 generous servings / 0.85 EUR per serving / 1.69 EUR for all)

1 tbsp olive oil (0.09 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp dried basil (0.03 EUR)

Good pinch of salt (0.01 EUR)

1 cup frozen corn (0.33 EUR)

2 cups tomato puree (0.53 EUR)

2 cups vegetable broth (0.20 EUR)

2 tbsp butter (0.27 EUR)

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METHOD:

Finely dice the onion and mince garlic. Place a pot on high heat, add in the oil and saute the onion for a few minutes, until soft and translucent. Add in minced garlic, garlic powder, black pepper, paprika, basil and salt. Cook for just a minute, so the spices can bloom before adding in corn, tomato puree, veggie broth and butter. Give everything a good stir. Bring to a boil, then reduce heat to low and simmer with a lid cracked open for about 20 minutes. Serve warm, or portion out to reheat and eat later on.

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Ako vam se baš jede neka juhica, vjerojatno nema bržeg i jednostavnijeg recepta od ovoga koji slijedi. Osim toga, juha od rajčice je jako prilagodljivo jelo i super je također i sa noklicama, prepečenim kockicama kruha, toplim sendvičem sa sirom, kuhanom rižom, sitnom tjesteninom, pa i svim ostalim stvarima koje mislite utrpati u nju osim kukuruza. Nama se u frizeru našlo pola vrećice smrznutog kukuruza, tako da je to završilo u juhi. Kukuruz iz konzerve bi funkcionirao jednako dobro.

Da ovo jelo bude vegansko jednostavno izbacite maslac ili ga zamijenite sa veganskim maslacem (što bi po meni bio bolji izbor). Maslac koji se krčka sa pasiranom rajčicom jednostavno daje svilenkastu dubinu ovom jelu i bogatiji okus.

SASTOJCI:

(Za 2 izdašne porcije / 6,34 kn po porciji / 12,67 za sve)

1 žlica maslinovog ulja (0,66 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

½ žličice dimljene paprike (0,25 kn)

½ žličice sušenog bosiljka (0,25 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica smrznutog kukuruza (2,50 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice povrtnog temeljca (1,50 kn)

2 žlice maslaca (2,00 kn)

PRIPREMA:

Fino nasjeckajte luk i češnjak. Stavite lonac na jaku vatru, dodajte ulje, pa koju minutu dinstajte luk da postane staklast. Ubacite svježi i sušeni češnjak, papar, papriku, bosiljak i sol. Promiješajte i kuhajte minutu, samo da začini zamiriše, pa onda dodajte kukuruz, rajčicu, temeljac i maslac. Sve dobro promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte 20-tak minuta sa odškrinutim poklopcem. Poslužite toplo ili rasporedite u porcije za kasnije.

Tomato and Corn Soup (including a vegan option) / Juha od rajčice i kukuruza (i sa veganskom opcijom)

Homemade Salty Crackers (vegan) / Slani krekeri (veganski)

I’m one of those people who can be quite ambivalent to sweets. But when it comes to salty snacks, put a bowl of chips in front of me and see them disappear faster than you can properly pronounce Eyjafjallajökull.

Therefore, these homemade salty crackers are my crack. They’re super easy to make and can keep in an airtight container at room temperature for a couple of weeks. That is, if you by any chance forget about them and don’t polish off the whole tray immediately. Also, they’re on a healthier side of spectrum than your regular store-bought chips, crackers and related products, so you can feel less guilty about you snacking frenzy. Just saying!

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INGREDIENTS:

(Yields about 50 crackers / 0.50 EUR)

1 cup all-purpose flour (0.07 EUR)

1 cup finely ground sunflower seeds (0.13 EUR)

2 tbsp ground flax seeds (0.07 EUR)

1 tbsp sesame seeds (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp cumin (0.07 EUR)

¼ tsp freshly ground black pepper (0.02 EUR)

Pinch of baking powder (0.01 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

4-5 tbsp water (–)

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METHOD:

Preheat the oven to 170°C. In a bowl, mix together flour, ground sunflower seeds, flax seeds, sesame seeds, salt, cumin, pepper and baking powder. Add in the oil and about three tablespoons of water. Mix everything well until a shaggy dough forms and as needed, add the remaining water bit by bit until the dough holds together. Using your hands shape the dough into a flat disk and place it between two sheets of parchment paper. Roll the dough out into a thin sheet, remove the top parchment and cut into rectangles. If desired, you can sprinkle the crackers with a bit more salt, which isn’t necessary, but is highly suggested.

I’ve made these a few times so I can confirm that the crackers won’t expand, so there is no need to space them out. Simply carefully transfer the whole sheet of parchment with cut crackers on a large flat baking tray and bake for 20-25 minutes. My first attempt of making these (as seen on pictures) involved shaping the dough into a log, refrigerating, cutting into thin coins and then rolling out into even thinner disks, which not only proved to be super laborious, but completely unnecessary.

Once the crackers are done and golden brown, remove them from the oven and allow them to cool completely on a baking tray before storing in an airtight container at room temperature. Just don’t put them in the fridge because they’ll end up soggy.

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Ja sam jedna od onih osoba koja može biti skroz ambivalentna prema slatkišima, ali zato stavite ispred mene zdjelu čipsa i samo gledajte kako ju počistim prije nego uspijete ispravno izgovoriti Eyjafjallajökull.

Naravno, ovi su krekeri moj crack. Jako ih je lako za napraviti, a u hermetički zatvorenoj posudi na sobnoj temperaturi mogu držati tjednima. Pod uvjetom da slučajno na njih zaboravite i ne sljuštite odmah cijeli protvan. Također, ipak su na zdravijoj strani spektra od tipičnih kupovnih čipseva, krekera i srodnih proizvoda, pa se možete osjećati manje krivima jer ste se zanijeli sa grickanjem. Samo kažem.

SASTOJCI:

(Za 50-tak krekera / 3,66 kn)

1 šalica glatkog brašna (0,50 kn)

1 šalica fino mljevenih suncokretovih sjemenki (1,00 kn)

2 žlice mljevenog lana (0,50 kn)

1 žlica sezama (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica kima u zrnu (0,50 kn)

¼ žličice svježe mljevenog crnog papra (0,15 kn)

Prstohvat praška za pecivo (0,10 kn)

4 žlice suncokretovog ulja (0,40 kn)

4-5 žlica vode (–)

PRIPREMA:

Zagrijte pećnicu na 170°C. U zdjeli pomiješajte brašno, mljeveni suncokret, lan, sezam, sol, kim, papar i prašak za pecivo. Dodajte ulje i oko tri žlice vode, pa dobro sve promiješajte dok se ne oformi labavo tijesto. Po potrebi malo po malo dodajte ostatak vode dok se tijesto ne drži skupa. Rukama formirajte tijesto u disk i stavite ga između dva lista papira za pečenje. Razvaljajte u tanku plahtu, maknite gornji papir i izrežite tijesto u kvadratiće. Ako želite, posipajte krekere sa još mrvicom soli. Ovo nije nužno, ali je apsolutno preporučljivo.

Ja sam ove krekere radila već nekoliko puta i mogu vam reći kako se oni neće uopće raširiti dok se peku, tako da ih nema potrebe razmicati. Jednostavno pažljivo preselite list papira sa narezanim krekerima na ravni veliki protvan i pecite 20-25 minuta. Prvu turu krekera koju sam ikada napravila (a koja je i tu na slikama) radila sam tako da sam prvo tijesto formirala u kladu, onda ohladila, pa narezala na tanke novčiće, pa na kraju još tanje razvaljala u diskove. To se sve pokazalo ne samo užasno dugotrajnim, već i apsolutno nepotrebnim.

Kada su krekeri pečeni i zlatno-smeđi, izvadite ih iz pećnice i ostavite da se skroz ohlade na protvanu. Onda ih preselite u hermetički zatvorenu posudu i čuvajte na sobnoj temperaturi. Nemojte ih ni slučajno stavljati u hladnjak jer će se razgnjecati.

Homemade Salty Crackers (vegan) / Slani krekeri (veganski)

Chicken and Chickpea Bolognese Sauce / Bolonjez od piletine i slanutka

Bolognese sauce is one of those pasta classics where everyone has their own version on how to make it. Since this means that you basically can’t go wrong with it, I decided to make mine with some chickpeas for additional protein and yumminess.

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INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.16 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

1 cup minced chicken (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 carrots (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 tsp dried oregano (0.13 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 can diced tomatoes (0.66 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups cooked chickpeas (0.40 EUR)

½ cup water (–)

2 tbsp fresh chopped parsley (0.13 EUR)

For the pasta:

Water (–)

1 tsp salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

500 grams dried pasta (0.67 EUR)

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METHOD:

Finely dice the onion and carrots and mince garlic. Place a deep skillet on high heat and sauté onion on olive oil for a few minutes, until slightly translucent. Add in the chicken mince, generously season with salt and pepper, then cook for about 10 minutes, until the meat is done. As the meat cooks, break it down with your spatula into smaller chunks.

When the meat is done, add in carrots, garlic, oregano, basil, garlic powder, red pepper flakes, smoked and Hungarian paprika and bay leaf. Give a good stir and cook for a minute until the spices become fragrant. Then add in diced tomatoes, tomato paste, chickpeas and water. Stir to combine and bring to a boil. Reduce heat and cook with a lid cracked open for 30 minutes. Give it an occasional stir and add a splash of water if needed. Towards the end of cooking, stir in fresh parsley.

While the sauce is simmering, bring a large pot of water to a boil. Add in salt, oil and pasta, then cook it to al dente according to the package instructions. Drain the pasta and transfer to a skillet with sauce to finish off cooking for the last two minutes. If needed, add a splash of pasta water to the sauce to thin it out. Serve immediately, or portion out for future lunches.

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Bolonjez je jedan od onih klasičnih umaka za tjesteninu, tako da svatko ima neku svoju verziju. Pošto po meni to znači da u principu ne možete pogriješiti, ja sam svoj umak odlučila podebljati sa slanutkom za dodatne proteine i fini okus.

SASTOJCI:

(Za 6 porcija / 5,23 kn po porciji / 31,38 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

1 šalica mljevene piletine (7,50 kn)

1 žličica soli (0,01 kn)

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

2 mrkve (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 žličice sušenog origana (1,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

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

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

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 konzerva sjeckanih pelata (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice kuhanog slanutka (3,00 kn)

½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 kn)

Za tjesteninu:

Voda (–)

1 žličica soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

500 g sušene tjestenine (5,00 kn)

PRIPREMA:

Fino nasjeckajte luk, mrkve i češnjak. Duboku tavu stavite na jaku vatru, pa na ulju par minuta dinstajte luk da postane staklast. Ubacite mljevenu piletinu, dobro začinite solju i paprom, pa kuhajte desetak minuta dok meso ne bude gotovo. Kako se meso kuha, špatulom ga razbijte na manje komadiće.

Kada je meso gotovo dodajte u tavu mrkve, sjeckani češnjak, origano, bosiljak, sušeni češnjak, čili, dimljenu i slatku papriku i lovorov list. Dobro promiješajte i kuhajte samo minutu da začini zamiriše prije nego ubacite pelate, koncentrat rajčice, slanutak i vodu. Promiješajte da se sve sjedini i pustite da zavrije. Tada smanjite vatru i krčkajte sa odškrinutim poklopcem oko 30 minuta. Prema potrebi promiješajte i ako zatreba podlijte s malo vode. Prema kraju kuhanja umiješajte svježi peršin.

Dok se umak krčka stavite veliki lonac vode da zavrije. Dodajte sol, ulje i tjesteninu, koju skuhajte al dente prema uputama na pakiranju. Ocijedite tjesteninu i ubacite ju u tavu sa umakom da se zadnje dvije minute skuha do kraja. Prema potrebi umak razrijedite sa malo vode u kojoj se kuhala tjestenina. Poslužite odmah ili si rasporedite u porcije za kasnije obroke.

Chicken and Chickpea Bolognese Sauce / Bolonjez od piletine i slanutka

Homemade Cashew Milk (vegan, paleo) / Mlijeko od indijskih oraščića (vegansko, paleo)

If you are into plant based milks, this will be a game changer for you. This cashew milk comes together super quickly and the final product is rich, creamy and tastes fantastic. Store bought ones can’t even compare with it. The only downside is that it can only keep in your fridge for 3-4 days. However, it is still absolutely worth it.

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I added some to my coffee and it was so delicious! Unfff!!!

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INGREDIENTS:

(Yields 3 cups / 0.47 EUR per cup / 1.41 EUR for all)

1 cup raw unsalted cashews (1.33 EUR)

3 cups water (–)

Optional:

1 tsp sweetener of choice – I used honey (0.07 EUR)

¼ tsp pure vanilla extract (0.01 EUR)

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METHOD:

Soak the cashews in water the night before. On the next day, drain and rinse the cashews, then add to a high-speed blender with three cups of fresh water, plus sweetener and vanilla, if using. Pulse for 2-3 minutes, until the milk is smooth and creamy.

Strain the milk through a clean kitchen towel or a nut milk bag to separate from the pulp. Squeeze out as much liquid as you can from the pulp, then transfer the milk to a clean bottle. Store the cashew milk in your fridge and shake well before every use to re-emulsify.

Also, don’t throw away the remaining pulp! Instead, use it in your smoothies, or in bread, cakes or pancakes. I’ve got a muffin recipe coming up which utilizes the leftover cashew pulp, so stay tuned if you need ideas.

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More of that delicious coffee!

Ako vas furaju biljna mlijeka (odnosno, napitci), ovaj recept je kao stvoren za vas. Mlijeko od indijskih oraščića se može smutiti za čas, a konačni je proizvod boga, kremast i fantastičnog okusa. Kupovna mlijeka te vrste se uopće ne daju usporediti. Jedina loša strana je da takvo domaće mlijeko može držati u hladnjaku svega 3-4 dana. Međutim, apsolutno ga se isplati pripremiti.

SASTOJCI:

(Za 3 šalice / 3,52 kn po šalici / 10,55 kn za sve)

1 šalica sirovih neslanih indijskih oraščića (10,00 kn)

3 šalice vode (–)

Dodatno po izboru:

1 žličica sladila po izboru – ja sam upotrijebila med (0,50 kn)

¼ žličice ekstrakta od vanilije (0,05 kn)

PRIPREMA:

Večer prije namočite indijske oraščiće u vodi. Sljedeći dan ih procijedite, isperite i dodajte u jaki blender sa 3 šalice svježe vode, kao i sladilom i vanilijom, ako ih koristite. Pulsirajte 2-3 minute, dok mlijeko ne bude glatko i kremasto.

Mlijeko procijedite kroz čistu kuhinjsku krpu ili kroz specijalnu vrećicu za mlijeka od orašastih plodova kako bi ste ga razdvojili od pulpe. Iz pulpe rukama istisnite što više tekućine, te preselite mlijeko u čistu bocu. Takvo mlijeko obavezno čuvajte u hladnjaku i dobro protresite prije svake upotrebe kako bi ponovno napravila emulzija.

Također, nemojte ni slučajno baciti pulpu! Umjesto toga iskoristite ju u smoothyjima, kruhu, kolačima ili palačinkama. Imam recept za mafine koji koristi preostalu pulpu od indijskih oraščića, pa navratite ubrzo na blog ako vam trebaju ideje.

Homemade Cashew Milk (vegan, paleo) / Mlijeko od indijskih oraščića (vegansko, paleo)