I have a quick an easy recipe for you guys which you can make in advance and have breakfast ready for the whole week. Since we all know that breakfast is the most important meal of the day, you definitely don’t want to miss out on this one.
INGREDIENTS:
(Yields 6 servings / 0.36 EUR per serving / 2.14 EUR for all)
1 ½ cups rolled oats (0.20 EUR)
½ cup ground walnuts (0.40 EUR)
½ cup raisins (0.40 EUR)
3 tbsp ground flax seed (0.10 EUR)
3 tbsp honey (0.40 EUR)
2 tbsp raw cacao powder (0.13 EUR)
1 tsp ground cloves (0.07 EUR)
1 tsp pure vanilla extract (0.03 EUR)
Pinch of salt (0.01 EUR)
5 cups water (–)
6 tbsp crushed toasted hazelnuts (0.40 EUR)
METHOD:
Place all ingredients except toasted hazelnuts in a pot on high heat, while stirring constantly. Reduce heat to low as soon as it reaches boil, keep stirring and cook for about 5 minutes, so the oatmeal cooks through and thickens. It’s going to thicken even more as it cools down, so don’t worry about any remaining liquids.
Distribute oatmeal between containers, sprinkle each portion with toasted hazelnuts and you have a ready-made breakfast for a week. Yay! This reheats wonderfully and I love to have it with a tiny splash of dairy or nut milk, or with yogurt. Now you have zero excuses for skipping breakfast.
If you wanna make an even bigger batch – no problem! Sometimes I’d do that and freeze all extra individual servings. I’d just take a portion out of the freezer the night before and have it ready to grab in the morning.
Imam za vas jedan brzi i jednostavan recept koji možete napraviti unaprijed i imati spreman doručak za cijeli tjedan. S obzirom da svi znamo kako je doručak najbitniji obrok u danu, ovo definitivno ne želite propustiti.
SASTOJCI:
(Za 6 porcija / 2,66 kn po porciji / 15,96 kn za sve)
1 ½ šalica zobenih pahuljica (1,50 kn)
½ šalice mljevenih oraha (3,00 kn)
½ šalice grožđica (3,00 kn)
3 žlice mljevenih sjemenki lana (0,75 kn)
3 žlice meda (3,00 kn)
2 žlice kakao praha (1,00 kn)
1 žličica mljevenih klinčića (0,50 kn)
1 žličica ekstrakta od vanilije (0,20 kn)
Prstohvat soli (0,01 kn)
5 šalica vode (–)
6 žlica komadića tostiranih lješnjaka (3,00 kn)
PRIPREMA:
Stavite sve sastojke osim komadića lješnjaka u lonac na jaku vatru. Pustite da zavrije, uz stalno miješanje. Čim kaša zavrije, smanjite vatru na nisku, nastavite miješati i kuhajte oko 5 minuta dok se sve ne zgusne a zobene pahuljice se ne skuhaju. Kaša će se zgusnuti još više kako se bude hladila, pa ne brinite ako vam se čini da ima previše tekućine.
Raspodijelite zobenu kašu među posudicama i posipajte sa komadićima tostiranih lješnjaka. Sada imate spreman doručak za cijeli tjedan, hura! Ova kaša se super podgrijava, a ja ju najviše volim sa mrvicom kravljeg ili mlijeka od orašastih plodova, ili sa malo jogurta. Sada više nemate izgovor za preskakanje doručka.
Ako hoćete napraviti još veću količinu – nema problema! Neki puta i sama tako napravim pa sav višak smrznem u pojedinačnim porcijama. Večer prije si samo izvadim porciju iz škrinje i ujutro imam spreman doručak za zgrabiti sa sobom.
1 tsp salt – only if using unsalted broth (0.01 EUR)
METHOD:
Wash, peel and finely chop all the vegetables. In a large pot, saute onion on oil for a few minutes, until translucent. Add in shredded cabbage and cook for a few minutes to soften. Then add in finely chopped garlic, carrots and parsnip chunks, stir and cook briefly. Place the rest of the ingredients to the pot and bring to a rolling boil. Reduce heat and simmer with a lid cracked open for about 20 minutes, until potatoes are thoroughly cooked through. Taste and adjust seasoning. Also a small note on salt: better to avoid adding salt altogether if your broth is salty. You can easily add in some more when the soup is cooked, if necessary.
Serve the soup hot. This dish reheats wonderfully, so you’ll have lunch situations sorted out for a while, should you decide to cook up a bigger batch.
Znam, znam, još jedan recept sa kupusom! Ali sam totalno ufurana u kupus u zadnje vrijeme. I u juhe!
SASTOJCI:
(Za 6 porcija / 3,97 kn po porciji / 23,81 kn za sve)
1 žličica soli – samo ako koristite neslani temeljac (0,01 kn)
PRIPREMA:
Operite, ogulite i fino narežite svo povrće. U velikom loncu na ulju kratko prodinstajte luk, dok ne postane staklast. Dodajte narezani kupus i kuhajte par minuta da omekša. Onda umiješajte fino nasjeckani češnjak i narezane mrkvu i pastrnjak, pa kratko prokuhajte. Dodajte u lonac sve ostale sastojke, promiješajte i pustite da zavrije. Smanjite vatru pa krčkajte sa odškrinutim poklopcem 20 minuta, dok se krumpir skroz ne skuha. Kušajte i prilagodite začine. Također, mala napomena što se tiče soli: bolje nemojte ništa soliti ako koristite slani temeljac. Lako na kraju kada je juha gotova možete dosoliti.
Poslužite juhu vruću. Ovo se jelo super podgrijava, pa ćete imati riješen ručak za par dana, ako se odlučite skuhati veću količinu.
The internet has been raving about no-knead breads for years, but I just never got to it to try and make one myself. Up until the last weekend, that is, when I wanted to make bread but had a ton of other chores to do as well. I figured that it was a perfect occasion to try out a quick no-knead method. And it was such a success that I have to wonder why are we still kneading dough in the first place?
INGREDIENTS:
(1.13 EUR)
For the dough:
2 tsp active dry yeast (0.27 EUR)
2 tbsp sugar (0.01 EUR)
1 cup all-purpose flour, divided (0.07 EUR)
2 cups warm water (–)
3 cups whole-wheat flour (0.30 EUR)
1 tsp salt (0.01 EUR)
¼ cup olive oil (0.33 EUR)
4 tbsp ground flax seed (0.13 EUR)
Additional:
Extra flour for dusting (0.01 EUR)
METHOD:
In a large bowl, whisk together yeast, sugar, water and 1 teaspoon of all-purpose flour. Leave to rest for 15 minutes until frothy. Be sure that your water isn’t too hot, as it will kill the yeast. To a bubbly yeast mixture add in all of the other ingredients. Mix with a spoon until a shabby dough forms, cover with cling foil and refrigerate for 6-12 hours.
When ready to bake, preheat the oven with a baking tray in it to 250°C. Dump the dough on a floured counter, fold over a few times to form a ball, sprinkle with more flour, then cover with a clean tea towel and let rest for 15-20 minutes. Right before baking slice the dough with a sharp knife, then carefully transfer to a preheated tray and place to bake in lower third of the oven for 40 minutes.
Check out on the bread after around 30 minutes to see if it’s browning too much. Should that be the case, lower temperature to 200°C until the bread finishes baking. You’ll know that the bread is done once you tap it on the bottom and it sounds hollow. Cool the bread completely on a rack before slicing.
Internet već godinama luduje oko kruhova koji se ne mijese, ali kod mene nikako da to dođe na red i da sama probam napraviti takav kruh. Sve do prošlog vikenda kada sam planirala peći kruh, ali morala obaviti i još sto drugih stvari. S obzirom na to, zaključila sam da mi je idealna prilika za probati napraviti brzi kruh koji se ne mijesi. Rezultat je bio toliko uspješan da sam se morala zapitati zašto još uopće mijesimo tijesto za kruh?
SASTOJCI:
(8,41 kn)
Za tijesto:
2 žličice suhog kvasca (2,00 kn)
2 žlice šećera (0,05 kn)
1 šalica glatkog brašna, podijeljena (0,50 kn)
2 šalice tople vode (–)
3 šalice integralnog brašna (2,25 kn)
1 žličica soli (0,01 kn)
¼ šalice maslinovog ulja (2,50 kn)
4 žličice mljevenih sjemenki lana (1,00 kn)
Dodatno:
Ekstra brašno za posipanje (0,10 kn)
PRIPREMA:
U velikoj zdjeli pomiješajte kvasac, šećer, vodu i 1 žličicu glatkog brašna. Ostavite da miruje 15 minuta da se zapjeni. Pazite da vam voda ne bude prevruća jer ćete ubiti kvasac. U pjenasti kvasac dodajte sve ostale sastojke i miješajte žlicom dok se ne formira labavo tijesto. Pokrijte zdjelu prijanjajućom folijom i stavite u hladnjak na 6-12 sati.
Kada ste spremni za pečenje zagrijte pećnicu na 250°C sa protvanom za pečenje u pećnici. Iskrenite tijesto na pobrašnjenu površinu, par puta presavinite i formirajte u kuglu. Lagano posipajte brašnom, prekrijte čistom krpom i ostavite da miruje 15-20 minuta. Netom prije nego što stavite kruh peći, oštrim nožem par puta zarežite tijesto. Pažljivo prebacite tijesto na zagrijani protvan i pecite u donjoj trećini pećnice 40 minuta.
Nakon 30 minuta provjerite kruh, pa ako je već dosta potamnio, smanjite temperaturu na 200°C do kraja pečenja. Kruh je gotov kada ga lupnete sa donje strane i zvuči šuplje. Pustite da se kruh skroz ohladi na rešetci, prije nego ga krenete rezati.
I scored some frozen raspberries on sale and decided to make a quick jam out of them. Admittedly, this jam isn’t one of the budget-friendliest recipes, as a 500 g bag of frozen raspberries yielded only a jar of jam, but it taste a zillion times better than the store-bough stuff, so it is definitely worth it as a treat. Plus, it’s super easy to make.
INGREDIENTS:
(Yields 1 jar / 2.40 EUR)
500 grams of frozen raspberries (2.00 EUR)
Juice from ½ of a lemon (0.20 EUR)
1 cup sugar (0.20 EUR)
METHOD:
Place raspberries sprinkled with lemon juice and 2 tablespoons of sugar in a pot on medium heat. Bring to a boil then cook, while stirring occasionally, for about 20 minutes, until raspberries break down and thicken. Gradually add in the rest of the sugar, taste to adjust sweetness and cook to desired thickness. Transfer the jam to a clean jar, cool down and store in refrigerator.
Naletila sam na smrznute maline na rasprodaji pa sam odlučila od njih napraviti brzinski pekmez. Ruku na srce, ovaj pekmez baš i nije jedan od najjeftinijih recepata, pošto od 500 g malina dobijete jednu teglicu pekmeza, ali mu je okus milijardu puta bolji od onog kupovnog, pa se definitivno isplati kao poslastica. Osim toga, stvarno ga je jednostavno za napraviti.
SASTOJCI:
(Za 1 teglicu / 18,00 kn)
500 g smrznutih malina (15,00 kn)
Sok od ½ limuna (1,50 kn)
1 šalica šećera (1,50 kn)
PRIPREMA:
Stavite kuhati maline pokapane sokom od limuna i sa 2 žlice šećera na umjerenu vatru. Pustite da zavriju pa kuhajte oko 20 minuta uz povremeno miješanje, sve dok se maline ne raspadnu i zgusnu. Postepeno dodajte ostatak šećera, kušajte i prilagodite slatkoću te kuhajte do željene gustoće. Pekmez preselite u čistu teglu i oghladite na sobnu temperaturu prije nego ga stavite u hladnjak na čuvanje.
I came up with this to use up a few sad cucumbers that were sitting alone and forgotten deep inside the fridge. I had a few other odds and ends around the house I’ve decided to throw in just for fun.
These pickles will keep in your fridge for up to a month, which makes such quick pickling a great way to extend shelf life of veggies which have started to lose their glory.
INGREDIENTS:
(Yields 2 jars / 0.68 EUR per jar / 1.35 EUR for all)
3 large pickling cucumbers or 1-2 regular cucumbers (0.53 EUR)
3 large carrots(0.20 EUR)
1 large onion (0.10 EUR)
2 garlic cloves (0.07 EUR)
1 small piece of ginger (0.07 EUR)
1 cup apple cider vinegar (0.33 EUR)
1-2 cups water (–)
2 tbsp sugar(0.01 EUR)
1 tsp salt (0.01 EUR)
Pinch of red pepper flakes (0.03 EUR)
METHOD:
Give cucumbers a good scrub and slice them into thin coins. I didn’t bother peeling the cucumbers and just carved out anything suspicious looking. Peel carrots, onion, garlic and ginger and cut it all very thinly. Divide the veggies between two jars.
In a small saucepan, mix together vinegar, 1 cup of water, sugar, salt and red pepper flakes, then bring to a boil. Divide liquid between the jars and, if necessary, add a bit more water so everything is fully submerged. Refrigerate the closed jars for at least a day before using, so all the flavours have time to mingle.
Ovo sam smislila da iskoristim par tužnih krastavaca koji su već neko vrijeme samovali na dnu frižidera. Imala sam još par drugih stvarčica koje sam odlučila ubaciti sa krastavcima da stvari budu zanimljivije.
Ovakvi kiseli krastavci mogu stajati u frižideru do mjesec dana. Radi toga je ovo brzo kiseljenje super način za oživjeti bilo koje povrće koje je već pomalo na izdisaju.
SASTOJCI:
(Za 2 tegle / 5,06 kn po tegli / 10,11 kn kn za sve)
3 velika krastavca za kiseljenje ili 1-2 obična krastavca (4,00 kn)
3 velike mrkve (1,50 kn)
1 veliki luk (0,75 kn)
2 češnja češnjaka (0,50 kn)
1 mali komadić đumbira (0,50 kn)
1 šalica jabučnog octa (2,50 kn)
1-2 šalice vode (–)
2 žlice šećera (0,10 kn)
1 žličica soli (0,01 kn)
Prstohvat sušenog čilija u pahuljicama (0,25 kn)
PRIPREMA:
Dobro izribajte krastavce i narežite na tanke novčiće. Ja ih nisam gulila, već samo sam izrezala sve dijelove koji su mi bili malo sumnjivi. Ogulite mrkvu, luk, češnja i đumbir te sve narežite jako tanko. Podijelite povrće između dvije staklenke.
U malo lončiću zakuhajte ocat, 1 šalicu vode, šećer, sol i čili. Podijelite tekućinu među staklenkama, a po potrebi nadopunite sa još malo vode kako bi svo povrće bilo potopljeno. Prije upotrebe spremite staklenke u hladnjak barem na jedan dan, kako bi se svi okusi prominglali.
The weather is not exactly calling for stew type of dishes yet – it is still quite hot and humid, so I continue to sport shorts and flip-flops. But I stumbled into such irresistible fresh beans that a large pot of stew was inevitable.
Of course, you can make this with dried or canned beans instead and also use any small type of pasta you like. Just be sure to adjust cooking times accordingly.
INGREDIENTS:
(Yields about 10 servings / 0.89 EUR per serving / 8.93 EUR for all)
For the stew:
1 tbsp olive oil (0.04 EUR)
1 large onion (0.10 EUR)
100 g chunk of bacon (0.80 EUR)
2 large sausages (4.00 EUR)
3 large carrots (0.16 EUR)
2 parsley roots, with their greens (0.16 EUR)
Chunk of celeriac root (0.16 EUR)
3 Roma tomatoes (0.53 EUR)
3 garlic cloves (0.10 EUR)
3 cups of fresh beans (1.60 EUR)
2-3 kale leaves (0.16 EUR)
Bunch of celery leaves (0.16 EUR)
1 bay leaf (0.03 EUR)
1 tbsp sweet Hungarian paprika (0.07 EUR)
10 cups water (–)
2 tbsp apple cider vinegar (0.03 EUR)
1 tsp salt (0.01 EUR)
1 tsp freshly cracked black pepper (0.01 EUR)
1 cup pipette rigate, or any other small pasta (0.53 EUR)
For the roux:
2 tbsp butter (0.27 EUR)
2 tbsp all-purpose flour (0.01 EUR)
METHOD:
Start off by washing and finely dicing all the veggies and bacon. Be sure to separate any leafy things and keep them on the side. Chop the sausages into thin coins. Place a large pot with olive oil on high heat and saute onion until slightly translucent. Add bacon and sausage, then cook for a few minutes to crisp it all up. Gradually add in carrots, parsley roots, celeriac root, tomatoes and garlic cloves and cook to soften it all up.
Now add in beans, kale leaves, parsley and celeriac leaves, bay leaf, paprika and vinegar, cover with water and bring to a rolling boil. Reduce heat and simmer with the lid cracked open for about an hour, until beans are softened and thoroughly cook. Once the beans are cooked, taste the stew and season accordingly with salt and pepper. The required amounts will vary depending on how spicy your bacon and sausages were initially. Finally, add pasta to the stew and finish cooking until pasta is done.
While the pasta is cooking, prepare roux by cooking butter and flour on medium heat while stirring constantly. The roux is done when it gets deep golden brown and starts smelling nutty. Carefully stir it into the stew, turn off the heat and serve.
This stew freezes and reheats great, so you just have emergency lunches to take to work or for those times when you’re too zonked to cook.
Vrijeme baš i nije još ono pravo za jela na žlicu jer još uvijek poprilično vruće i sparno. Koristim priliku, pa sam i dalje u kratkim hlačama i japankama. Ali bez obzira na to, naletila na tako divni mladi grah da je veliki lonac čušpajza jednostavno bio neizbježan.
Naravno, ovo možete skuhati i sa suhim grahom, kao i sa onim iz konzerve, a unutra staviti bilo kakvu drugu sitnu tjesteninu. Samo imajte na umu da onda prilagodite i vrijeme kuhanja.
SASTOJCI:
(Za oko 10 porcija / 6,69 kn po porciji / 66,89 kn za sve)
Za varivo:
1 žlica maslinovog ulja (0,33 kn)
1 veliki luk (0,75 kn)
100 g suhog špeka (6,00 kn)
2 velike kobasice (30,00 kn)
1 grincajg (6,00 kn)
3 rajčice šljivara (4,00 kn)
3 češnja češnjaka (0,75 kn)
3 šalice mladog graha (12,00 kn)
1 lovorov list (0,20 kn)
1 žlica slatke crvene paprike (0,50 kn)
10 šalica vode (–)
2 žlice jabučnog octa (0,20 kn)
1 žličica soli (0,01 kn)
1 žličica svježe mljevenog crnog papra (0,10 kn)
1 šalica pužića, ili neke druge sitne tjestenine (4,00 kn)
Za zapršku:
2 žlice maslaca (2,00 kn)
2 žlice glatkog brašna (0,05 kn)
PRIPREMA:
Za početak operite i sitno nasjeckajte svo povrće i špek. Držite odvojene sve listove i zelenje iz grincajga. Narežite kobasice na tanke novčiće. Stavite na jaku vatru veliki lonac sa maslinovim uljem, pa kratko prodinstajte luk da bude staklast. Dodajte špek i kobasicu te kuhajte nekoliko minuta da se zahruskaju. Postepeno dodajte grincajg (osim zelenja), rajčice i češnjak i kuhajte da sve omekša.
Sada ubacite grah, nasjeckano zelenje iz grincajga, lovorov list, slatku papriku i ocat, prelijte vodom i pustite da zavrije. Smanjite vatru i kuhajte sa odškrinutim poklopcem oko 1 sat, dok se grah ne skuha do kraja. Kad se grah skuhao, kušajte i po potrebi dodajte soli i papra. Količina će ovisiti o tome koliko su vam začinjeni bili špek i kobasice. Na kraju dodajte tjesteninu i kuhajte još koliko treba tjestenini da bude gotova.
Dok se tjestenina kuha pripremite zapršku tako da na srednjoj vatri na maslacu popržite brašno, uz stalno miješanje. Zaprška je gotova kada je zlatno-smeđe boje i ima orašasti miris. Oprezno ju umiješajte u varivo i onda maknite sve sa vatre i poslužite.
Ovo varivo se super smrzava i podgrijava, tako da sada imate ručak za hitne slučajeve za ponijeti na posao, ili za one trenutke kada ste preumorni za kuhanje.
We’re slowly approaching first anniversary of this blog. It was, and still is, a great journey; the one where I continually learn, improve and look forward to exploring more fresh ideas and recipes. I also look forward to tweaking the existing ones, making them even easier and tastier.
Last year I was quite certain that I’ve found a perfect roasted tomato salsa recipe. Of course, such assumption was incorrect. This year’s salsa is even simpler, yet more delicious. The stars of this salsa are overripe Roma tomatoes. They are currently super cheap and abundant, so there is no reason to not stock up on homemade salsa. Also, you want to really roast the heck out of them, so all the juices and flavours thicken.
INGREDIENTS:
(Yields about 10 cups of salsa / 0.42 EUR per cup / 4.19 for all)
3 kilos of Roma tomatoes (2.80 EUR)
4 large onions (0.40 EUR)
2 whole garlic bulbs (0.53 EUR)
1/3 cup olive oil (0.44 EUR)
1 tsp salt (0.01 EUR)
1 tsp freshly ground black pepper (0.01 EUR)
METHOD:
Preheat oven to 200°C. Wash and halve the tomatoes, discarding any suspicious parts which have started to go bad. Spread tomatoes with their skins facing down in a single layer on a large baking tray. You’ll probably need to use at least two large trays for the amount of tomatoes in this recipe. Quarter onions with their skins intact, then nest among tomatoes while turning their skins upwards. This will prevent the onions from burning and you’ll later easily peel the skins off the roasted onions. Scatter around whole garlic cloves, also with their skins intact. Season generously with salt and pepper, then drizzle everything with olive oil.
Roast for one to one and a half hour, until tomatoes have shrunken down and are slightly caramelized. The exact roasting time will vary depending on your oven and water content in tomatoes. Also, you’ll definitely need to increase roasting time if your oven is crowded with more than one tray. If that’s the case, be sure to replace baking trays halfway through to ensure even doneness.
Allow things to cool enough to handle before peeling the skins off of onions and garlic. Add everything to a food processor and blitz to desired consistency. Just be sure to scoop all of the delicious juices from the bottom of the tray. Taste and adjust seasoning, distribute salsa between containers and store in freezer. Use as a ready-made pasta sauce, pizza topping, tomato soup base or instead of ketchup.
Polako se približavamo prvoj godišnjici ovog bloga. Ovo je bilo, i još uvijek je, divno iskustvo, u kojem stalno učim i napredujem, te se veselim istraživanju novih ideja i recepata. Također se radujem i modificiranju onih postojećih, kako bi bili što jednostavniji i ukusniji.
Prošle sam godine bila prilično uvjerena u to da sam našla savršeni recept za šalšu od pečenih rajčica. Naravno, takava je pretpostavka bila pogrešna. Ovogošnja je šalša još jednostavnija, a opet ukusnija. Zvijezde ove šalše su prezrele rajčice šljivari. Trenutačno su super jeftine i ima ih u izobilju, pa bi bilo šteta ne napraviti zalihu domaće šalše. Također, treba sve peći što duže, kako bi se svi sokovi i arome zgusnuli.
SASTOJCI:
(Za oko 10 šalica šalše / 3,14 kn po šalici / 31,44 kn za sve)
3 kg rajčica šljivara (21,00 kn)
4 velika luka (3,00 kn)
2 cijele glavice češnjaka (4,00 kn)
1/3 šalice maslinovog ulja (3,33 kn)
1 žličica soli (0,01 kn)
1 žličica svježe mljevenog crnog papra (0,10 kn)
PRIPREMA:
Zagrijte pećnicu na 200°C. Operite i raspolovite rajčice, s time da bacite sve sumnjive dijelove koji su se krenuli kvariti. Raširite rajčice sa kožom prema dolje u jednom sloju po velikom protvanu. Za količinu rajčica u ovom receptu vjerojatno će vam trebati dva velika protvana. Raščetvorite luk skupa sa ljuskom, pa ga ugnijezdite među rajčice, tako da je ljuska okrenuta prema gore. Na taj način vam luk neće zagoriti, a ljuska će samo skliznuti dolje kada bude pečen. Raštrkajte okolo cijele češnjeve češnjaka, također sa netaknutom ljuskom. Sve dobro začinite sa solju i paprom i pokapajte maslinovim uljem.
Pecite od jednog sata do sat i pol, dok se rajčice ne smežuraju i lagano karamelizijaru. Točno vrijeme pečenja ovisiti će o vašoj pećnici i količini vode u rajčicama. Također, morati ćete peći duže ako vam je pećnica natrpana i pečete u više protvana, a u tom slučaju imajte na umu da zamijenite protvane na pola pečenja kako bi se sve ravnomjerno ispeklo.
Pustite da se sve malo ohladi prije nego što ćete oguliti ljuske sa luka i češnjaka, te sve izblicajte u multipraktiku do željene gustoće. Obavezno pokupite i sve fine sokove sa dna protvana. Kušajte i prilagodite začine, raspodijelite po teglama i čuvajte u zamrzivaču. Upotrijebite kao gotovi umak za tjesteninu ili pizzu, kao bazu za juhu od rajčice ili umjesto kečapa.
It’s my first day at work today after a vacation and when my alarm blared this morning at 6:20 am, it was still dark outside and rain was pouring. One can only assume that this means summer is officially over. Boo.
However, seems like my witchy powers were strong yesterday, because I had enough sense to make a batch of fresh granola for my weekly breakfasts. There was at least some small comfort in dragging myself out of bed this morning.
This granola is crispy on the outside but a bit chewy and soft on the inside. It’s also loaded with millet, which gives it a good dose of crunch. Figs and ginger make a great mix of sweet and spicy. It was just what I needed to fuel up and attack a new work week.
INGREDIENTS:
(Yields about 8 servings / 0.27 EUR per serving / 2.15 EUR for all)
10 small figs (0.67 EUR)
3 tbsp melted butter (0.40 EUR)
½ tsp dried ginger powder (0.03 EUR)
1 tsp cinnamon powder (0.01 EUR)
1 tsp pure vanilla extract (0.03 EUR)
Pinch of salt (0.01 EUR)
1 apple (0.20 EUR)
3 cups rolled oats (0.40 EUR)
4 tbsp ground walnuts (0.27 EUR)
4 tbsp hulled millet (0.13 EUR)
1-2 tbsp water (–)
METHOD:
Preheat oven to 180°C. Line baking tray with parchment paper and set aside. In a food processor, blitz together figs, melted butter, ginger, cinnamon, vanilla and salt into a smooth and thick paste. Grate the apple with its skin and mix together with fig paste, oats, walnuts and millet. If necessary, add a bit of water to the mixture, just in case it’s too dry and the clumps don’t stick together.
Spread the granola out on a prepared baking tray without pressing it down and use your hands to keep it clumpy. Bake for 40 minutes, until crispy and golden-brown on the outside, but still a bit moist and juicy on the inside. Allow granola to cool completely on a baking tray, before breaking the bigger chunks down and refrigerating in an airtight container.
Danas mi je prvi dan na poslu nakon godišnjeg i kada mi je alarm jutros zazvonio u 6:20, vani je još bio mrak i lijevala je kiša. Možemo pretpostaviti da to znači da je ljeto gotovo. Bu.
Međutim, čini se da su mi jučer vještičje moći bile jake, jer sam imala dovoljno mudrosti da napravim frišku granolu za tjedne doručke. To je bila barem mala utjeha kada sam se jutros izvukla iz kreveta.
Ova je granola hruskava izvana, ali malo mekša iznutra. Također je nafilana sa prosom, što joj daje dobru dozu hrskavoće. Smokve i đumbir osiguravaju super omjer slatkog i začinjenog. To je bilo baš pravo gorivo za juriš na novi radni tjedan.
SASTOJCI:
(Za oko 8 porcija / 2,01 kn po porciji / 16,06 kn za sve)
10 malih smokava (5,00)
3 žlice rastopljenog maslaca (3,00 kn)
½ žličice đumbira u prahu (0,25 kn)
1 žličica cimeta u prahu (0,10 kn)
1 žličica ekstrakta od vanilije (0,20 kn)
Prstohvat soli (0,01 kn)
1 jabuka (1,50 kn)
3 šalice zobenih pahuljica (3,00 kn)
4 žlice mljevenih oraha (2,00 kn)
4 žlice prosa (1,00 kn)
1-2 žlice vode (–)
PRIPREMA:
Zagrijte pećnicu na 180°C. Obložite protvan papirom za pečenje i stavite na stranu. U multipraktiku smeljite smokve u glatku i gustu pastu sa rastopljenim maslacem, đumbirom, cimetom, vanilijom i soli. Naribajte jabuku skupa sa korom i pomiješajte sa pastom od smokava, zobenim pahuljicama, orasima i prosom. Po potrebi dodajte mrvicu vode u smjesu, ako je presuha i neće se držati skupa u grudama.
Raširite granolu po pripremljenom protvanu bez dodatnog utiskivanja, a rukama ju formirajte u grudice. Pecite 40 minuta, dok ne bude hruskava i zlatno-smeđa izvana, a još uvijek malo vlažna i sočna iznutra. Pustite da se granola skroz ohladi na protvanu, prije nego što ćete razlomiti veće komade i spremiti ju u hermetički zatvorenoj posudi u frižideru.
Plum jam – the jam of my childhood. It seems like everyone had a grandparent or a relative with that odd plum tree which would yield copious amount of fruit each year. After using those plums up fresh, in dumplings, or for slivovitz, the rest would inevitably end up as a jam.
This is a very basic plum jam recipe, which above all requires your time and patience. But it’s so going to be worth it.
INGREDIENTS:
(Yields 5 jars / 0.53 EUR per jar / 2.67 EUR for all)
2 kilos of plums (1.60 EUR)
800 grams of sugar (0.67 EUR)
Juice from 1 lemon (0.40 EUR)
METHOD:
Wash, pit and dice plums. Combine with ½ of the sugar and let sit for a few hours, or overnight, so the fruit can soften and release juices. When ready to start cooking, run plums through a food processor or blitz with immersion blender.
In a deep pot, place plums on high heat and bring to a boil. Reduce heat to low and cook uncovered for about 2 hours, until thickened to desired consistency. Initially, you will need to stir very often for the first half an hour or so, as the plums will tend to stick to the bottom of the pot. Also, be careful about the boiling jam bubbling and splashing. As the jam cooks down, you’ll need to stir less and less. Add in the remaining sugar gradually as you cook. This way you can taste the jam and adjust sweetness to your liking. Towards the end of cooking, stir in the lemon juice. Also, please note that the jam will thicken even more as it cools down.
Meanwhile, while the jam cooks, wash your jars and lids in hot soapy water, rinse and then leave to air dry. Once the jam is cooked, turn on the oven to 75°C. Distribute jam among the prepared jars and wipe the rims clean with a paper towel. Do not put the lids on for now, but carefully place the filled, open jars in preheated oven for half an hour, so a thin protective film can form on top of the jam. Carefully remove the jars from the oven, seal the lids and leave jam to cool off completely at room temperature, before storing it in a dark and cool place.
Pekmez od šljiva – pekmez moje mladosti. Čini mi se kao da su svi imali baku, djeda ili nekog rođaka sa šljivom koja bi svake godine rodila enormne količine voća. Nakon što bi se te šljive pojele svježe, stavile u knedle ili ispekle u rakije, ostatak bi bez iznimke završio u pekmezu.
Ovo je najosnovniji recept za pekmez od šljiva, koji prije svega iziskuje vaše vrijeme i strpljenje. Ali će vam se to apsolutno isplatiti.
SASTOJCI
(Za 5 teglica pekmeza / 4 kn po teglici / 20 kn za sve)
2 kg šljiva (12,00 kn)
800 g šećera (5,00 kn)
Sok od 1 limuna (3,00 kn)
PRIPREMA:
Operite šljive, izvadite im koštice i narežite ih na kockice. Pomiješajte sa ½ šećera i ostavite da odstoje nekoliko sati, ili preko noći, kako bi voće omekšalo i pustilo sokove. Kada ste spremni za kuhanje, sameljite šljive u multipraktiku ili sa štapnim mikserom.
Stavite šljive na jaku vatru u dubokom loncu i pustite da zavriju. Smanjite vatru na nisku i kuhajte otklopljene oko 2 sata, dok se sve ne zgusne na željenu konzistenciju. Na početku ćete, prvih pola sata, morati često miješati jer će se šljive lijepiti za dno lonca. Također, pazite se mjehurića i špricanja kipućeg pekmeza. Kako se pekmez bude kuhao, morati ćete sve manje i manje miješati. Ostatak šećera dodajte postepeno kako se pekmez kuha. Tako ga možete probati i količinu šećera prilagoditi po svojem ukusu. Kako se kuhanje primiče kraju, umiješajte sok od limuna. Također, imajte na umu da će se pekmez još više stisnuti kako se bude hladio.
U međuvremenu, dok se pekmez kuha, dobro operite teglice i poklopce u vrućoj vodi sa deterdžentom, isperite te ih ostavite da se posuše na zraku. Kada je pekmez gotov, zagrijte pećnicu na 75°C. Raspodijelite pekmez po čistim teglama i papirnatim ručnikom obrišite grla staklenki. Za sada nemojte stavljati poklopce, već oprezno stavite pune otklopljene tegle u zagrijanu pećnicu na pola sata, kako bi se na pekmezu napravila tanka zaštitna korica. Oprezno izvadite teglice iz pećnice, zatvorite ih i ostavite da se skroz ohlade na sobnoj temperaturi, prije nego što ćete ih uskladištiti na tamnom i hladnom mjestu.
A few months ago I’ve posted a bread recipe which changed my whole perspective on home bread baking. I’m happy to say that I’ve continued to bake bread ever since, using the described technique which includes a water bath in the oven during baking. The results are always so great that bread baking became my favourite form of relaxation.
Furthermore, my bread has been evolving over time. My whole approach now is more relaxed. I go with my instinct and add a bit here and a bit here. And the bread is just getting better and better. So, described below is my perfect bread recipe. Perfect for now, that is. I expect this whole bread adventure to grow, evolve and change even more, as I grow more and more confident in this whole endeavour.
INGREDIENTS:
(Yields 1 loaf / 1.10 EUR)
For the bread:
2 cups warm water (–)
2 tsp active dry yeast (0.27 EUR)
2 tbsp sugar (0.01 EUR)
2 – 2 ½ cups plain white flour, divided (0.17 EUR)
2 cups whole grain flour (0.20 EUR)
1 tsp salt (0.01 EUR)
3 tbsp ground flax seed (0.10 EUR)
3 tbsp sunflower seeds (0.10 EUR)
3 tbsp hulled millet (0.10 EUR)
3 tbsp olive oil (0.13 EUR)
Additional:
Oil for greasing the bowl and the loaf tin (0.01 EUR)
1 cup water for baking (–)
Every bread is different
METHOD:
Take a large mixing bowl and whisk together water with yeast, sugar and 1 tablespoon of plain white flour. Allow to sit for 10-15 minutes until frothy. If the mixture doesn’t bubble, discard and start again with a fresh batch of yeast, as your dough probably won’t rise.
Add 2 cups of plain flour, all whole grain flour, salt, flax seeds, sunflower seeds, millet and olive oil to the frothy yeast mixture and stir with a spoon until shabby dough forms. Dump everything on a clean counter and knead for a few minutes, incorporating a bit more flour as necessary. Dough should be soft and pliable, but not too sticky.
Wash up your mixing bowl, grease with a bit of oil and turn the dough ball around to coat on all sides. While your hands are already greasy, you may as well coat the loaf tin in oil. Cover the dough bowl with a clean kitchen towel and allow the dough to rest for at least 30 minutes and up to a few hours. The resting time always depends on my other activities and what I’m doing. The bread doesn’t mind. We’re friends.
When ready to bake, place a tin pan to the bottom of your oven and preheat oven to 250°C. Gently deflate the dough, give it a few kneads, shape a loaf and gently transfer to greased loaf tin. Sprinkle with a bit of flour, cover again with a kitchen towel and let sit for about 10 minutes, while your oven fully heats up.
Just before baking, using a very sharp knife, make a few incisions on the dough’s surface. Really carefully pour 1 cup of water into the pan you left at the bottom of the oven. Quickly place the bread pan with dough onto the middle rack and bake for 30 minutes until bread is deep golden brown. Do not open the oven door during that time under any circumstance.
After 30 minutes remove bread from the oven and allow it to cool in its tin for about 5 minutes. Carefully remove from tin and allow the bread to completely cool on a rack before digging into it.
Since I am the sole bread eater in our household, I always slice up the whole loaf once it’s completely cool and freeze it sliced in a zip lock bag. Then, when I am in a mood for some bread, I simply toast as much as I feel like eating.
Pred nekoliko mjeseci napisala sam recept koji je skroz promijenio moj pristup pečenju kruha kod kuće. Sa zadovoljstvom mogu reći kako sam od onda nastavila redovito peći kruh, a prema opisanom načinu, tako da u pećnici za vrijeme pečenja bude vodena kupka. Rezultati su svaki puta bili tako dobri da mi je pečenje kruha postalo omiljeni način opuštanja.
Osim toga, moj je kruh s vremenom evoluirao, a moj vlastiti pristup je sada puno opušteniji. Slijedim instinkte pa dodajem malo tu i tamo. A kruh postaje sve bolji i bolji. Pa vam u nastavku dostavljam svoj recept za savršeni kruh. Savršeni za sada. Očekujem da će ova cijela avantura sa kruhom rasti, evoluirati i još se više mijenjati, sve kako bude raslo i moje samopouzdanje u ovom cijelom pothvatu.
SASTOJCI:
(Za 1 štrucu / 8,06 kn)
Za kruh:
2 šalice tople vode (–)
2 žličice suhog kvasca (2,00 kn)
2 žlice šećera (0,05 kn)
2 – 2 ½ šalice glatkog brašna, podijeljene (1,25 kn)
2 šalice integralnog brašna (1,50 kn)
1 žličica soli (0,01 kn)
3 žlice mljevenih sjemenki lana (0,75 kn)
3 žlice suncokretovih sjemenki (0,75 kn)
3 žlice prosa (0,75 kn)
3 žlice maslinovog ulja (0,99 kn)
Dodatno:
Ulje za namastiti posudu i kalup za pečenje (0,01 kn)
1 šalica vode za pečenje (–)
PRIPREMA:
U velikoj posudi razmutite vodu sa kvascem, šećerom i 1 žlicom glatkog brašna. Pustite 10-15 minuta dok ne postane pjenasto. Ako vam smjesa ne bude pjenasta, bacite i počnite ispočetka sa novim kvascem jer vam se tijesto na kraju vjerovatno ne bude dignulo.
Dodajte 2 šalice glatkog brašna, svo integtalno brašno, sol, lan, suncokretove sjemenke, proso i maslinovo ulje u pjenasti kvasac i dobro pomiješajte žlicom dok se ne formira labavo tijesto. Sve istresite na čistu radnu plohu i mijesite par minuta, dodajući po potrebi malo po malo još brašna. Tijesto treba biti mekano i podatno, ali se ne smije previše lijepiti.
Operite svoju posudu u kojoj ste zamijesili tijesto, namažite sa malo ulja, pa unutra okrećite loptu tijesta dok se ne namasti sa svih strana. Kad su vam ruke već masne, namastite i kalup za pečenje. Pokrijte zdjelu sa tijestom čistom krpom i ostavite da miruje barem 30 minuta, a do nekoliko sati. Ja to vrijeme uvijek prilagodim nekim drugim aktivnostima. Kruhu je to okej. Mi smo frendovi.
Kada ste spremni za pečenje, stavite plehnati protvan na dno pečnice i zagrijte ju na 250°C. Nježno ispuhnite tijesto, kratko promijesite, oblikujte štrucu i nježno ju prebacite u namašćeni kalup. Posipajte sa malo brašna, pokrijte čistom krpom i ostavite da miruje još desetak minuta, dok vam se pećnica skorz ne ugrije.
Netom pred pečenje, jako oštrim nožem par puta zarežite tijesto. Jako, jako pažljivo ulijte šalicu vode u protvan koji ste ostavili na dnu pećnice, pa brzo stavite kruh da se peče 30 minuta na srednjoj rešetki, sve dok ne dobije duboku zlatno-smeđu boju. Ni u kojem slučaju ne otvarajte pećnicu za to vrijeme.
Nakon 30 minuta izvadite kruh iz pećnice i ostavite ga da se 5 minuta hladi u kalupu. Nakon toga ga pažljivo izvadite iz kalupa i pustite da se skroz ohladi na rešetki, prije nego što ćete navaliti na njega.
Pošto sam ja jedini jedač kruha u našem kućanstvu, uvijek cijelu ohlađenu štrucu narežem na šnite i u vrećici smrznem. Onda, kada mi se jede kruh, samo kratko tostiram onoliko šnita koliko mi treba.
Crunch Crunch Away 