meal prep

Healthy Blueberry Breakfast Muffins / Zdravi doručak – mafini od borovnice

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

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

Crunch Crunch Away, , , , , 2 Comments

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

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

Crunch Crunch Away, , , , , , , 3 Comments

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)

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

Oatmeal with Roasted Strawberries / Zobena kaša sa pečenim jagodama

Crunch Crunch Away, , , , , , 7 Comments

Strawberries are finally in season and I am looking for ways to have them with everything. I love fresh strawberries, but roasting them and slathering on your oatmeal makes you feel like you are eating a decadent desert for breakfast. And we all know that you’ve gotta treat yourself, right? The recipe below is for bulk so I have breakfast to take to work during the week, but feel free to cut it down and adjust the amounts to your needs and liking.

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INGREDIENTS:

(Yields 5 serving / 0.69 EUR per serving / 3.45 EUR for all)

For strawberries:

½ kilo fresh strawberries (2.00 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp sugar (0.03 EUR)

For oatmeal:

2 cups instant oats (0.27 EUR)

¼ cup ground flax seed (0.40 EUR)

½ cup raisins (0.40 EUR)

2 tbsp honey (0.27 EUR)

1 tsp cinnamon (0.07 EUR)

1 tsp ground ginger (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

3 cups water (–)

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METHOD:

Preheat oven to 200°C. Wash, hull and halve strawberries, then toss with olive oil, salt and sugar and spread in a pan in a single layer. Roast for about 40 minutes, until strawberries are slightly caramelized and juices in the pan are slightly thickened.

While the strawberries are roasting, prepare the oatmeal. Mix up all of the ingredients in a pot and bring to a simmer. Cook for about 5 minutes, while stirring constantly. Serve the warm oatmeal topped with strawberries and their juices.

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Napokon smo dočekali sezonu jagoda, pa stalno smišljam načine kako da ih ubacim u razna jela. Obožavam svježe jagode, ali kada pečene jagode nabacite na zobenu kašu imate osjećaj da za doručak jedete dekadentni desert. A svi znamo da se trebamo počastiti, zar ne? Recept u nastavku je za veću količinu, kako bi si osigurala doručak za ponijeti na posao preko tjedna. Vi slobodno prilagodite sastojke svojim potrebama i željama.

SASTOJCI:

(Za 5 porcija / 5,42 kn po porciji / 27,08 kn za sve)

Za jagode:

½ kilograma svježih jagoda (15,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

2 žlice šećera (0,20 kn)

Za zobenu kašu:

2 šalice sitnih zobenih pahuljica (2,00 kn)

¼ šalice mljevenih sjemenki lana (3,00 kn)

½ šalice grožđica (3,00 kn)

2 žlice meda (2,00 kn)

1 žličica cimeta (0,50 kn)

1 žličica đumbira u prahu (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

3 šalice vode (–)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, očistite i raspolovite jagode. Pomiješajte jagode sa maslinovim uljem, soli i šećerom, pa raširite po protvanu u jednom sloju. Pecite oko 40 minuta, dok se jagode lagano ne zakarameliziraju, a sokovi na dnu protvana malo ne zgusnu.

Dok se jagode peku pripremite zobenu kašu. Sve sastojke pomiješajte u loncu i pustite da zavrije. Kuhajte oko 5 minuta, uz stalno miješanje. Poslužite jagode sa zgusnutim sokovima preko tople zobene kaše.

Oatmeal with Roasted Strawberries / Zobena kaša sa pečenim jagodama

Whole-Wheat Banana Bread and Muffins (big batch) / Kruh i mafini od banane i integralnog brašna (veća količina)

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

I went on a baking rampage during the weekend and made a double batch of banana bread batter. Part went into a classic loaf, but a portion got baked into muffins. I wanted to have breakfast prepped for the upcoming week, so hence all the baking. This bread also freezes great, so it’s worthwhile baking some more while you are on the go. Just let it thaw in the fridge the night before.

I actually hunted down the wonky bananas for this bread in our local store, as those make the beast banana bread. They usually sell the spotty bananas for cheaper than the pretty, fresh ones, so this recipe was a double win. I used soy milk here as I am cutting down on dairy because of my allergies, but feel free to substitute with whichever milk you prefer. On the other hand, you can also switch up butter for coconut or vegetable oil, to go completely dairy-free.

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INGREDIENTS:

(Yields 1 loaf and 8 muffins / 6.53 EUR)

For the batter:

6 spotty, sad-looking bananas (0.67 EUR)

4 eggs (0.80 EUR)

2 tsp pure vanilla extract (0.05 EUR)

1 cup soy milk (0.40 EUR)

4 tbsp butter, melted (0.53 EUR)

4 cups whole-wheat flour (0.40 EUR)

4 tbsp sugar (0.03 EUR)

2 tsp baking powder (0.03 EUR)

1 tsp baking soda (0.01 EUR)

Good pinch of salt (0.01 EUR)

½ cup ground flax seed (0.27 EUR)

½ cup millet (0.40 EUR)

1 cup raisins (0.80 EUR)

1 cup chocolate chunks (1.00 EUR)

1 cup crushed walnuts (1.00 EUR)

Additional:

Butter for greasing the loaf pan and muffin tins (0.13 EUR)

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METHOD:

Preheat oven to 175°C. If using tin molds and pan grease them all and line the loaf pan with parchment paper. Skip this step for silicone molds.

In a large bowl, mash the bananas with a potato masher. Whisk in eggs, vanilla and soy milk and finally stir in the melted butter. Add in flour, sugar, baking powder, baking soda, salt, flax seeds and millet then stir everything until just combined. Fold in raisins, chocolate and walnuts. Distribute the batter between muffin tins and pour remaining batter into loaf pan. Bake muffins for about 25-30 minutes and bread for 55 minutes, up to 1 hour, until skewer inserted in center comes out generally clean (a crumb or two is still okay). Allow everything to come to room temperature before removing from the tins and serving.

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Malo sam se razmahala sa pečenjem preko vikenda i napravila dvostruku količinu smjese za banana bread. Dio sam ispekla u klasični kruh, a dio ubacila u kalupe za mafine. Htjela sam si osigurati doručak za cijeli tjedan, pa sam zato napekla toliku količinu. Ovaj se kruh također i super smrzava, pa se definitivno isplati napraviti više kada već pečete. Samo ga večer prije ostavite da se odmrzne u frižideru.

Ja sam umiruće banane za kruh zapravo tražila po dućanima jer su one najbolje za banana bread. Takve banane obično budu dosta jeftinije nego one lijepe bez točkica, tako da je ovaj recept pobjeda na svim frontovima. Ovdje sam upotrijebila sojino mlijeko jer se trudim smanjiti unos mliječnih proizvoda radi alergija. Ali vi slobodno upotrijebite koje god mlijeko vam je pri ruci. S druge strane, maslac također možete zamijeniti sa kokosovim ili suncokretovim uljem kako bi ste skroz izbacili mliječne proizvode.

SASTOJCI:

(Za 1 kruh i 8 mafina / 48,83 kn)

Za smjesu:

6 pjegavih, otužnih banana (5,00 kn)

4 jaja (6,00 kn)

2 žličice ekstrakta od vanilije (0,40 kn)

1 šalica sojinog mlijeka (3,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

4 šalice integralnog brašna (3,00 kn)

4 žlice šećera (0,20 kn)

2 žličice praška za pecivo (0,20 kn)

1 žličica sode bikarbone (0,02 kn)

Dobar prstohvat soli (0,01 kn)

½ šalice mljevenih sjemenki lana (2,00 kn)

½ šalice prosa (3,00 kn)

1 šalica grožđica (6,00 kn)

1 šalica komadića čokolade (7,50 kn)

1 šalica zdrobljenih oraha (7,50 kn)

Dodatno:

Maslac za namastiti kalupe (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Ako koristite metalne kalupe za kruh i mafine, namastite ih, a kalup za kruh još obložite i papirom za pečenje. Preskočite ovaj korak za silikonske kalupe.

U velikoj zdjeli gnječilicom za krumpir izgnječite banane. Umutite u kašu od banana jaja, vaniliju i sojino mlijeko, pa na kraju umiješajte rastopljeni maslac. Dodajte brašno, šećer, prašak za pecivo, sodu bikarbonu, sol, lan i proso, te miješajte dok se sve ne sjedini. Lagano umiješajte grožđice, čokoladu i orahe, pa raspodijelite smjesu među kalupima za mafine te ostatak ulijte u kalup za kruh. Pecite mafine 25-30 minuta, a kruh od 55 minuta do 1 sat, sve dok testni štapić umetnut u sredinu kruha ne izađe čisti (mrvica-dvije su isto okej). Pustite da se sve ohladi na sobnu temperaturu prije nego izvadite iz kalupa i poslužite.

Whole-Wheat Banana Bread and Muffins (big batch) / Kruh i mafini od banane i integralnog brašna (veća količina)

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Crunch Crunch Away, , , , , , 4 Comments

Oatmeal is my most common and most beloved breakfast choice, so I’m constantly looking for ways to make things interesting and diverse. The recipe below yields a big batch and reheats great, which is just what I like as it means I have breakfast situation sorted out for the whole week.

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INGREDIENTS:

(Yields 6 servings / 0.29 EUR per serving / 1.74 EUR for all)

1 banana (0.27 EUR)

¼ cup sunflower seed oil (0.05 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp sugar, divided (0.04 EUR)

1 tbsp ground cinnamon (0.13 EUR)

1 tsp ground ginger (0.07 EUR)

Pinch of salt (0.01 EUR)

1 ½ cup warm water (–)

2 cups instant oats (0.27 EUR)

½ cup raisins (0.40 EUR)

2 apples, peeled and cubed (0.40 EUR)

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METHOD:

Preheat oven to 180°C. Mash up the banana, then whisk together with oil, ground flax seed, 2 tablespoons of sugar, cinnamon, ginger, salt and water. Add in the oats and stir until combined, adding a splash more of water if necessary. Fold in raisins and apples, then transfer the batter in a baking pan. Sprinkle with remaining tablespoon of sugar and bake for 45 minutes, until crispy and slightly browned. Serve warm, on its own or with a splash of milk.

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Zobena je kaša za mene najčešći i najdraži izbor doručka, pa stalno tražim načine kako da stvari budu zanimljive i raznovrsne. Ovaj recept daje veću količinu koja se super podgrijava, a to je baš ono što meni odgovara jer znači da imam riješene doručke za cijeli tjedan.

SASTOJCI:

(Za 6 porcija / 2,16 kn po porciji / 12,96 kn za sve)

1 banana (2,00 kn)

¼ šalice suncokretovog ulja (0,40 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice šećera, podijeljene (0,30 kn)

1 žlica mljevenog cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

Prstohvat soli (0,01 kn)

1 ½ šalica tople vode (–)

2 šalice sitnih zobenih pahuljica (2,00 kn)

½ šalice grožđica (3,00 kn)

2 jabuke, oguljene i narezane na kockice (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Izgnječite bananu i razmutite sa uljem, lanom, 2 žlice šećera, cimetom, đumbirom, soli i vodom. U to umiješajte zobene pahuljice, a po potrebi dodajte još mrvicu vode. Na kraju umiješajte grožđice i narezane jabuke, pa raširite smjesu po posudi za pečenje. Posipajte sa preostalom žlicom šećera i pecite 45 minuta, dok se sve ne zahrska i malo posmeđi. Poslužite toplo, samo za sebe, ili sa mrvicom mlijeka.

Apple Pie Baked Oatmeal (vegan) / Zobena pita od jabuka (veganska)

Baked Oatmeal / Pečena zobena kaša

Crunch Crunch Away, , , , 2 Comments

Oatmeal is definitely one of my favourite breakfast foods. One of the reasons why I love it so much is its versatility. I usually make a big batch of oatmeal on the weekends and then have breakfast situation sorted out for weekdays. This baked oatmeal recipe is perfect for me to grab and then enjoy in the office first thing in the morning.

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INGREDIENTS:

(Yields 6 servings / 0.68 EUR per serving / 4.09 EUR for all)

For the batter:

1 egg (0.20 EUR)

2 cups milk (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

3 tbsp butter, melted (0.40 EUR)

1 ½ cups instant oats (0.20 EUR)

3 tbsp ground flax seeds (0.10 EUR)

3 tbsp sunflower seeds (0.10 EUR)

½ cup raisins (0.40 EUR)

3 tbsp brown sugar (0.06 EUR)

½ tsp baking powder (0.01 EUR)

1 tsp ground cloves (0.07 EUR)

Pinch of salt (0.01 EUR)

Additional:

1 cup frozen blueberries (2.00 EUR)

2 tbsp brown sugar (0.04 EUR)

Butter for greasing the baking dish (0.07 EUR)

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METHOD:

Preheat oven to 175°C. Grease a baking pan with butter and set aside. In a bowl, whisk together egg, milk and vanilla. Whisk in melted butter. Add in oats, flax seeds, sunflower seeds, raisins, 3 tablespoons of brown sugar, baking powder, cloves and salt, then stir to combine.

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Spread half of frozen blueberries on the bottom of prepared baking pan and cover them with batter. Even out the batter with a spatula, then spread remaining blueberries on top. Sprinkle everything with remaining 2 tablespoons of brown sugar and bake for 45 minutes, until slightly crispy. Serve warm on its own, or drizzled with a bit of milk.

This baked oatmeal reheats great in the oven or in microwave and will keep refrigerated in an airtight container for up to a week.

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Zobena kaša mi je definitivno jedno od najdražih jela za doručak, a jedan od razloga zašto je toliko volim je njezina prilagodljivost. Obično si za vikend napravim veću količinu kaše, pa onda imam riješen doručak ostatak tjedna. Ovakva pečena kaša mi je super jer ju ujutro samo zgrabim sa sobom kada jurim na posao i onda si ju fino podgrijem u uredu.

SASTOJCI:

(Za 6 porcija / 5,09 kn po porciji / 30,51 kn za sve)

Za smjesu:

1 jaje (1,50 kn)

2 šalice mlijeka (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

3 žlice maslaca, rastopljene (3,00 kn)

1 ½ šalica sitnih zobenih pahuljica (1,50 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

1 žlica suncokretovih sjemenki (0,75 kn)

½ šalice grožđica (3,00 kn)

3 žlice smeđeg šećera (0,45 kn)

½ žličice praška za pecivo (0,05 kn)

1 žličica mljevenih klinčića (0,50 kn)

Prstohvat soli (0,01 kn)

Dodatno:

1 šalica smrznutih borovnica (15,00 kn)

2 žlice smeđeg šećera (0,30 kn)

Maslac za namastiti posudu za pečenje (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Maslacem premažite posudu za pečenje i stavite na stranu. U zdjeli pomiješajte jaje, mlijeko i vaniliju. Umiješajte rastopljeni maslac. U smjesu dodajte zobene pahuljice, lan, suncokretove sjemenke, grožđice, 3 žlice smeđeg šećera, prašak za pecivo, klinčiće i sol, pa promiješajte da se sve sjedini.

Raširite polovicu smrznutih borovnica po dnu pripremljene posude za pečenje. Dodajte preko borovnica smjesu i poravnajte ju špatulom. Raspodijelite po smjesi ostatak borovnica i sve posipajte za 2 žlice smeđeg šećera. Pecite 45 minuta, dok se lagano ne zahrska. Poslužite toplo bez ičega ili sa malo mlijeka.

Ovakva pečena kaša se super podgrijava u pećnici ili mikrovalnoj, a držati će u hladnjaku do tjedan dana u hermetički zatvorenoj posudi.

Baked Oatmeal / Pečena zobena kaša

Gravlax Style Tuna / Usoljena tuna

Crunch Crunch Away, , , , , 5 Comments

I’ve been thinking of making gravlax – a traditional Nordic dish of cured salmon for a while. Since I couldn’t get a hold of fresh salmon and my fishmonger had the most amazing looking tuna, I decided to go with that. The process of salt curing fish is super easy and only requires you to be patient and wait while the salt and any spices you wanna add do their thing. The most important thing is that you use only very fresh fish, like sushi grade. Since this was my first attempt, I went with very basic recipe. But feel free to go wild here and use any other dried herbs and spices you like.

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INGREDIENTS:

250 grams piece of tuna

3 tbsp salt

1 ½ tbsp sugar

½ tsp freshly ground black pepper

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METHOD:

Wash, then pat dry tuna with paper towels. Combine salt, sugar and black pepper in a small bowl. Spread a big sheet of plastic wrap on a bottom of a glass dish. Sprinkle half of salt mixture on the wrap, place tuna on top and then sprinkle with remaining salt mixture. Wrap tightly, but leave one edge open so the liquid can run out. Press tuna with a plate or another dish and place a few cans on top for weight. Refrigerate for 2-3 days, depending on thickness of the fish. I cured mine for 3 days, but suspect it would have been done after 2 already.

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A small note: you can slip a napkin under one side of the tuna dish, so it refrigerates tilted. This will keep all the liquids draining away from the fish. Make sure to discard those liquids about two times a day.

Once the fish is cured, quickly wash away the remaining salt and pat the fish dry. Slice very thinly before serving.

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Već neko vrijeme razmišljam o tome da napravim gravlax – tradicionalni nordijski usoljeni losos. S obzirom na to kako nisam uspjela nabaviti svježi losos, a u mojoj su ribarnici imali predivnu tunu, odlučila sam pokušati sa njom. Procedura sa usoljenom ribom je jako jednostavna i trebate samo biti strpljivi i čekati da sol i začini koje odlučite dodati naprave svoju čaroliju. Najvažnije je da koristite samo jako svježu ribu, kao recimo onu koju bi upotrijebili za sushi. S obzirom da mi je ovo bio prvi pokušaj, odlučila sam se za najosnovniji recept. Ali vi se slobodno razmašite i ubacite bilo koje sušene začine koji vam se dopadaju.

SASTOJCI:

250 g tune u komadu

3 žlice soli

1 ½ žlica šećera

½ žličice svježe mljevenog crnog papra

PRIPREMA:

Operite i kuhinjskim ručnikom dobro posušite tunu. U zdjelici pomiješajte sol, šećer i papar. Na dnu staklene posude raširite veći komad plastične folije. Po foliji posipajte pola mješavine soli, stavite na to tunu, pa po njoj posipajte ostatak. Dobro umotajte tunu u foliju, s time da jedan rub ostavite otvoren kako bi tekućina iz ribe mogla otjecati van. Tunu poklopite tanjurom ili drugom posudom koju ćete još opteretiti limenkama. Stavite u hladnjak na 2-3 dana, ovisno o debljini ribe. Ja sam svoju pustila 3 dana, ali mislim da bi već i nakon 2 dana bila gotova.

Mala napomena: podmetnite krpu ili ubrus pod rub posude s tunom kako bi u hladnjaku stajala nagnuta. Tako će vam sva tekućina iz ribe oticati iz ribe na jednu stranu. Dva puta dnevno to izlijte.

Kada je riba gotova, brzo ju isperite od soli pod mlazom vode i posušite kuhinjskim ručnikom. Režite tunu jako tanko prije posluživanja.

Gravlax Style Tuna / Usoljena tuna

No-Knead Sandwich Bread / Sendvič kruh koji se ne mijesi

Crunch Crunch Away, , , , Leave a comment

The saddest thing happened the other day – the bottom heating coil in our oven decided to stop working. We don’t even have our oven for that long, just a bit over two years. However, we bake stuff almost daily. Our oven is still functional, but things just don’t get done nearly as quickly as before. Hopefully, we’ll be able to fix this issue soon.

In other news, I’ve been exploring no-knead breads some more and made a really easy plain white loaf. It’s perfect for sandwiches or to slather with some delicious jam. The actual work with this bread is maybe 10 minutes altogether. However, my advice here is to be patient and not skimp too much on waiting period while the dough ferments. Just don’t try and rush this. Because that’s how the magic happens. During fermentation period tiny air bubbles in bread will form and those are responsible for awesome texture.

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INGREDIENTS:

(Yields 1 small loaf / 0.16 EUR)

For the bread:

1 ½ cups all-purpose flour (0.10 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

¼ tsp dried active yeast (0.03 EUR)

¾ cup warm water (–)

Additional:

Extra flour for sprinkling (0.01 EUR)

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METHOD:

In a medium mixing bowl, whisk together flour, sugar, salt and yeast. Pour warm water over it and mix everything for a minute with a spoon, until shabby dough forms. This dough is gonna be soft and sticky. Don’t worry if it’s not completely even and just cover the bowl with plastic wrap and let it sit in a warm room for 3-4 hours. After 3-4 hours the dough is going to double or even triple in size and it’s going to be full of air bubbles.

Take a round and heavy oven-safe dish together with its lid (cast iron, clay, etc.), place it in the oven and set the oven to 220°C. It’s going to take the oven and your heavy dish about 30-40 minutes to get thoroughly warmed up and in the meantime you can prepare the dough.

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Turn the bubbly dough out on a well-floured work surface and using a scraper fold it over about 10 times. Place parchment paper in a bowl similar in shape and size to the heavy dish you placed in the oven and gently transfer the dough there. Cover with clean kitchen towel and allow to rest in a warm room for another 30-40 minutes, while the oven is heating up.

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After 30-40 minutes, remove hot heavy dish from the oven. Now comes the scary part of carefully transferring the dough, together with parchment, into a piping hot dish. Please don’t burn yourself! Cover the dish with its lid and bake the bread covered for 20 minutes. The steam captured inside the dish is going to do wonders and make bread taste juicy and magical. After 20 minutes remove the lid and bake the bread for 10-15 more minutes, so a beautiful crust can form. If you’re unsure about doneness, you’ll know that the bread is done when it sounds hollow after you tap it on the bottom.

Remove baked bread from the heavy dish and allow it to cool completely on a wire rack before slicing into it.

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Neki dan nam se desila najtužnija stvar – donji grijač na pećnici nam je krepao. Pećnicu čak ni nemamo tako dugo, malo preko dvije godine. Međutim, skoro svaki dan pečemo nešto. Pećnica nam i dalje radi, ali se stvari ne peku tako brzo kao prije. Nadam se da ćemo taj problemčić ubrzo riješiti.

S druge strane, još sam malo eksperimentirala sa kruhom i napravila jako jednostavnu običnu bijelu štrucu koja je skroz savršena za sendviče ili da ju premažete nekim finim pekmezom. Stvarni posao oko ovog kruha je sve skupa možda 10 minuta. Međutim, moj savjet je da budete strpljivi i ne požurujete stvari dok tijesto fermentira. Tu se upravo dešava čarolija. Za vrijeme fermentacije u tijestu će se formirati mali mjehurići zraka i upravo su oni odgovorni za divnu teksturu.

SASTOJCI:

(Za 1 malu štrucu / 1,16 kn)

Za kruh:

1 ½ šalica glatkog brašna (0,75 kn)

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

¼ žličice suhog kvasca (0,25 kn)

¾ šalice tople vode (–)

Dodatno:

Malo glatkog brašna za posipanje (0,10 kn)

PRIPREMA:

U srednjoj zdjeli pomiješajte brašno, šećer, sol i kvasac. Zalijte toplom vodom i promiješajte kratko žlicom dok se ne oformi labavo tijesto. Ono će biti mekano i ljepljivo. Ne brinite se ako vam nije sve skroz jednolično i samo pokrijte posudu plastičnom folijom i ostavite da odstoji 3-4 sata u toploj prostoriji. Nakon 3-4 sata tijesto će se udvostručiti, ako ne i utrostručiti, te će biti puno zračnih mjehurića.

Uzmite okruglu tešku posudu sa poklopcem koja može u pećnicu (od lijevanog željeza, keramike i sl.), te ju stavite da se grije u pećnicu na 220°C. Pećnici će skupa sa posudom trebati oko 30-40 minuta da se skroz ugrije, a za to vrijeme pripremite tijesto.

Iskrenite fermentirano tijesto na dobro pobrašnjenu radnu plohu. Strugalicom za tijesto ga presavinite desetak puta. Stavite papir za pečenje u posudu koja je veličinom i oblikom slična onoj koja vam se grije u pećnici te nježno u nju preselite tijesto. Pokrijte čistom krpom i ostavite da se diže u toploj prostoriji 30-40 minuta, dok se pećnica grije.

Nakon 30-40 minuta izvadite ugrijanu posudu iz pećnie. Sada dolazi zastrašujući dio kada tijesto skupa sa papirom trebate preseliti u vruću posudu. Molim vas nemojte se ozlijediti! Pokrijte posudu njenim poklopcem i stavite kruh peći pokriven 20 minuta. Para koja se skupi u posudi će učiniti to da kruh bude sočan i čudesan. Nakon 20 minuta maknite poklopac i pecite kruh otklopljen još 10 minuta kako bi se napravila lijepa korica. Ako niste sigurni da li je kruh gotov, kucnite ga po donjoj strani. Ako zvuči šuplje, onda je gotov.

Izvadite pečeni kruh iz posude i ostavite ga da se skroz ohladi na rešetci, a prije nego što ćete ga krenuti rezati.

No-Knead Sandwich Bread / Sendvič kruh koji se ne mijesi