Baked Turkey Meatballs / Pečene pureće mesne okruglice

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

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INGREDIENTS:

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

1 large onion (0.10 EUR)

5 garlic cloves (0.17 EUR)

1.200 grams of ground turkey (6.67 EUR)

1 egg (0.20 EUR)

1 cup bread crumbs (0.40 EUR)

¼ cup sunflower seed oil (0.10 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

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

1 tsp smoky red paprika (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

2 tsp salt (0.01 EUR)

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METHOD:

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

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

SASTOJCI:

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

1 veliki luk (0,75 kn)

5 češnjeva češnjaka (1,25 kn)

1.200 grama mljevene puretine (50,00 kn)

1 jaje (1,50 kn)

1 šalica krušnih mrvica (3,00 kn)

¼ šalice suncokretovog ulja (0,75 kn)

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

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

1 žličica dimljene crvene paprike (0,50 kn)

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

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

2 žličice soli (0,02 kn)

PRIPREMA:

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

Baked Turkey Meatballs / Pečene pureće mesne okruglice

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

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

Pork Goulash / Svinjski gulaš

I’ve been in a mood for a nice thick goulash for a while now and when I finally stumbled onto pork leg on sale, I was all set. I suggest using meat with a bit of fat in this recipe, as the fatty bits are going to cook off and in return leave the meat juicy and tender. I decided to cook store-bought gnocchi on the side, but you can totally make this with rice, mashed potatoes or pasta. Of course, whipping up your own gnocchi would be even better, but alas, I was a bit lazy for that venture.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.94 EUR for all)

To prep the meat:

500 grams of pork leg or shoulder (2.00 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.02 EUR)

2 tbsp all-purpose flour (0.01 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

For the goulash:

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

1 garlic bulb (0.27 EUR)

2 large carrots (0.20 EUR)

1 tin of peeled tomatoes (0.80 EUR)

2 small potatoes (0.07 EUR)

Good pinch of salt (0.01 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp smoked red paprika (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.01 EUR)

2 cups water (–)

For gnocchi:

Water (–)

Pinch of salt (0.01 EUR)

500 grams of gnocchi (1.00 EUR)

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METHOD:

First prepare the meat by cutting it into cubes and tossing with salt and pepper. Set aside and let it rest for half an hour. While the meat rests wash, peel and dice all the vegetables. After 30 minutes, toss the meat with flour to coat evenly. Place a large heavy pot on high heat and add a tablespoon of oil to it, then quickly sear the cubed meat on all sides. Work in small batches, adding more oil as necessary. Remove all meat from the pot and set aside.

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Add remaining two tablespoons of oil to the same pot and saute onion for a few minutes until translucent. Toss in garlic and carrot and stir to cook briefly until softened. Dump in peeled tomatoes and crush them with a spatula. Return in the meat, add potatoes, salt, red pepper flakes, smoked and Hungarian paprika, parsley and bay leaf, cover everything with water and bring to a rolling boil. Reduce heat to medium-low and simmer with a lid cracked open for about an hour, until nicely thickened. The flour from searing the meat should be enough to thicken the goulash, but you can also simmer it with a lid off for a while if it appears too soupy. Taste and adjust seasoning.

While the goulash is coming along, cook the gnocchi in salted water as per packaging instructions. Drain and serve with goulash ladled on top and sprinkled with some finely grated hard cheese, if you are so inclined. This dish freezes and reheats great, so be sure to cook enough to have a bit reserved for later.

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Već sam dulje vrijeme raspoložena za fini gusti gulaš, a kada sam naletila i na svinjski but na sniženju, bacila sam se na kuhanje. Moj je prijedlog da ovdje upotrijebite mrvicu masnije meso. Masnoća će se s vremeno iskuhati, a samo meso ostati će sočno i mekano. Ja sam se kao prilog odlučila uzeti kupovne njoke, ali ovo možete svakako složiti sa rižom, pire krumpirom ili tjesteninom. Naravno, bilo bi još bolje da sam sama išla raditi njoke, ali sam za tu avanturu bila malo prelijena.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36,86 kn za sve)

Za prirediti meso:

500 g svinjskog buta ili plećke (15,00 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,13 kn)

2 žlice glatkog brašna (0,10 kn)

3 žlice suncokretovog ulja (0,30 kn)

Za gulaš:

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

1 glavica češnjaka (2,00 kn)

2 velike mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

2 mala krumpira (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice dimljene slatke paprike (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,10 kn)

2 šalice vode (–)

Za njoke:

Voda (–)

Prstohvat soli (0,01 kn)

500 grama njoka (7,50 kn)

PRIPREMA:

Prvo priredite meso tako da ga narežete na kockice i pomiješate sa solju i paprom. Ostavite da miruje oko pola sata. U međuvremenu operite, ogulite i narežite svo povrće. Nakon pola sata posipajte meso brašnom i promiješajte da se ravnomjerno obloži. Stavite veliki lonac na jaku vatru i na žlici ulja brzo popecite meso sa svih strana, samo da se ulovi korica. Napravite to u nekoliko manjih tura, a po potrebi dodajte još malo po malo ulja. Maknite svo meso iz lonca i stavite na stranu.

U isti lonac dodajte preostale dvije žlice ulja i prodinstajte luk par minuta dok ne postane staklast. Ubacite češnjak i mrkvu, promiješajte i kratko kuhajte da omekšaju. Dodajte pelate i izgnječite ih sa špatulom. Sada vratite u lonac meso, pa dodajte krumpire, sol, čili pahuljice, dimljenu i slatku papriku, peršin i lovorov list, te prekrijte sve sa vodom i pustite da zavrije. Smanjite vatru na srednje-nisku i krčkajte sa odškrinutim poklopcem oko jedan sat, dok se gulaš lijepo ne zgusne. Brašno od prženja mesa trebalo bi biti dovoljno da zgusne gulaš, no po potrebi završiti kuhanje i otklopljeno ako vam se čini da je prejušno. Kušajte i prilagodite začine.

Kad gulaš bude pri kraju skuhajte njoke u slanoj vodi prema uputama na pakiranju. Ocijedite i poslužite njoke prelivene sa gulašom i po želji posipane sa malo parmezana. Ovo se jelo super smrzava i podgrijava, pa skuhajte više da si možete malo spremiti i za kasnije.

Pork Goulash / Svinjski gulaš

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom

I was in a mood for something flavorful and spicy, but also had a lot of odds and ends floating around the fridge. Instead of resorting to a takeout, which is undoubtedly always my first instinct, I decided to whip up a fried rice dish. For me, fried rice is always the best way to use up any boring leftovers.

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INGREDIENTS:

(Yields 4 servings / 1.28 EUR per serving / 5.11  EUR for all)

For fried rice:

1 chicken breast (2.67 EUR)

½ tsp salt (0.01 EUR)

2 tbsp corn starch (0.07 EUR)

5 tbsp sunflower seed oil, divided (0.03 EUR)

2 large carrots (0.13 EUR)

1 red bell pepper (0.20 EUR)

3 cloves of garlic (0.10 EUR)

¼ small head of cabbage (0.20 EUR)

1 onion (0.10 EUR)

2 cups precooked rice (0.20 EUR)

For teriyaki sauce:

1/3 cup soy sauce (0.33 EUR)

½ cup warm water (–)

1 tbsp corn starch (0.03 EUR)

2 tbsp honey (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Pinch of cayenne pepper (0.03 EUR)

Additional:

4 tbsp crushed cashews for serving (0.67 EUR)

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METHOD:

Dice the chicken, sprinkle with salt and let sit for about 20 minutes. Meanwhile, wash, peel and thinly slice all the vegetables so you have everything ready once you start cooking, as it’s gonna go quickly. Place wok on high heat to get it thoroughly warmed up. Toss chicken with corn starch.

Add 2 tablespoons of oil to hot wok and half of the chicken. Stir-fry for a few minutes, until chicken is crispy and golden. Remove chicken from wok and then repeat the process with remaining meat and fresh 2 tablespoons of oil. If necessary, deglaze the pan in between. Once you removed the chicken, add a bit of water to wok, place it back on high heat and scrape all the bits off with a spatula. Allow most of the water to evaporate, but be sure to reserve this sauce with all its delicious bits for later.

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Once all the meat is done and you did another deglazing, add remaining oil to the wok and gradually add in thinly sliced carrots, bell pepper, garlic, cabbage and onion, following this order. Stir-fry for a minute or two before adding in each new vegetable. Return chicken to the wok, add precooked rice and stir everything well.

In a bowl, quickly whisk together all sauce ingredients and add the sauce all the juices left over from deglazing the pan. Pour sauce over veggie, meat and rice mixture in wok, give everything a good stir and cook for a few seconds, just until the sauce thickens. Serve immediately sprinkled with crushed cashews.

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Jelo mi se nešto bogatog okusa i začinjeno, ali sam imala i hrpu nekakvih ostataka koji su mi se povlačili po frižideru. Umjesto da pribjegnem tome da naručium dostavu, što mi je bez dvojbe uvijek prvi instinkt, na brzinu sam smutila ovu prženu rižu. Jer za mene je pržena riža uvijek najbolji način za iskoristiti dosadne ostatke hrane.

SASTOJCI:

(Za 4 porcije / 9,57 kn po porciji / 38,26 kn za sve)

Za prženu rižu:

1 pileća prsa (20,00 kn)

½ žličice soli (0,01 kn)

2 žlice kukuruznog škroba (0,50 kn)

5 žlica suncokretovog ulja, podijeljene (0,25 kn)

2 velike mrkve (1,00 kn)

1 crvena paprika (1,50 kn)

3 češnja češnjaka (0,75 kn)

¼ male glavice kupusa (1,50 kn)

1 luk (0,75 kn)

2 šalice kuhane riže (1,50 kn)

Za teriyaki umak:

1/3 šalice soja sosa (2,50 kn)

½ šalice tople vode (–)

1 žlica kukuruznog škroba (0,25 kn)

2 žlice meda (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Prstohvat kajenskog papra (0,25 kn)

Dodatno:

4 žlice drobljenih indijskih oraščića za posluživanje (5,00 kn)

PRIPREMA:

Narežite piletinu na kockice, posolite i ostavite da odstoji 20-tak minuta. U međuvremenu operite, očistite i tanko narežite svo povrće kako bi bilo spremno kada krenete kuhati, jer će sve ići jako brzo. Stavite wok na jaku vatru da se dobro ugrije. Piletinu pomiješajte sa kukuruznim škrobom.

U vrući wok dodajte 2 žlice ulja i pola piletine. Pržite uz miješanje nekoliko minuta, dok piletina ne bude hruskava i zlatna. Maknite meso iz woka i ponovite sa ostatkom piletine i nove 2 žlice ulja. Po potrebi prethodno otopite sve sedimente koji su se skupili u woku od prženja mesa, i to tako da dodate u wok mrvicu vode i nad vatrom špahtlom postružete sve što se za wok prilijepilo. Pustite da većina vode ispari prije nego što ćete takav umak, sa svim ukusnim mrvicama od pečenja sačuvati za kasnije.

Kada je svo meso gotovo i još ste jednom otopili sve mesne sedimente, dodajte preostalu žlicu ulja i postepeno ubacujte tanko narezane mrkvu, papriku, češnjak, kupus i luk, i to slijedeći ovaj redoslijed. Svaki puta minutu-dvije miješajte i pržite prije nego dodate novo povrće. Vratite piletinu u wok, dodajte kuhanu rižu te sve dobro promiješajte.

U zdjelici brzo pomiješajte sve sastojke za umak skupa sa umakom koji ste sačuvali od prženja mesa. Prelijte preko mješavine povrća, mesa i riže te sve dobro pomiješajte. Kuhajte par sekundi, samo dok se umak ne zgusne. Poslužite odmah posipano sa drobljenim indijskim oraščićima.

Chicken Teriyaki Fried Rice / Pržena riža s piletinom i teriyaki umakom

Autumn Triangles are the New Spring Rolls (with a vegan option!) / Jesenski trokutići su nove proljetne rolice (sa veganskom opcijom!)

While thinking about what to cook the other day, I realized that I have a few sheets of phyllo pastry leftover from a different recipe. I absolutely didn’t want to throw them away, so I decided to combine other odds and ends from the fridge and make these quick snacks.

Since I had a bit of leftover pork roast, I went ahead and threw it in the filling as well. However, feel free to replace pork with any other meat, or ditch it altogether. To make vegan versions of these triangles, replace butter with coconut or sunflower seed oil and use smoked tofu or sauted mushrooms for the filling.

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INGREDIENTS:

(Yields 6 triangles / 0.53 EUR per triangle / 2.12 EUR for all)

¼ of small cabbage head (0.13 EUR)

1 large carrot (0.10 EUR)

2 spring onions (0.27 EUR)

Small piece of roasted pork (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

3 sheets of phyllo pastry (0.40 EUR)

4 tbsp butter, melted (0.53 EUR)

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METHOD:

Preheat oven to 180°C. Line baking sheet with parchment paper and set aside. Thinly slice cabbage, carrot, spring onions and pork, then toss it all together with salt and pepper. Cut the phyllo sheets in half so you end up with 6 strips. Brush each strip with melted butter, place a small amount of filling in one corner and fold the phyllo into a triangle. Repeat until all the filling and phyllo strips are used up.

Space out the triangles on prepared baking sheet and bake for 20 minutes in a middle rack, until crispy and golden. Serve hot, or at room temperature. You can also quickly reheat the triangles in a microwave on the next day, if needed.

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Dok sam se neki dan bavila mišlju što skuhati, sjetila sam se da imam par listova tijesta za savijače koji su mi ostali od nekog drugog recepta. Bilo mi ih je žao baciti, pa sam odlučila iskombinirati i druge ostatke iz frižidera i smutiti ovaj brzinski snack.

Pošto sam imala i malo svinjskog pečenja, ono je također završilo u nadjevu. Međutim, slobodno zamijenite svinjetinu nekim drugim mesom ili meso skroz izbacite. Za vegansku verziju trokutića umjesto maslaca upotrijebite kokosovo ili suncokretovo ulje, a umjesto mesa upotrijebite dimljeni tofu ili dinstane gljive.

SASTOJCI:

(Za 6 trokutića / 2,64 kn po trokutiću / 15,81 kn za sve)

¼ male glavice kupusa (1,00 kn)

1 velika mrkva (0,75 kn)

2 mlada luka (2,00 kn)

Komadić svinjskog pečenja (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

3 kore za savijače (3,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Obložite protvan za pečenje masnim papirom i stavite na stranu. Jako tanko narežite kupus, mrkvu, mladi luk i meso, pa sve skupa pomiješajte sa soli i paprom. Raspolovite kore, tako da ukupno imate 6 traka. Svaku traku premažite maslacem, u jedan kut stavite malo nadjeva i složite tijesto u trokut. Ponavljajte dok ne potrošite sav nadjev i tijesto.

Raširite trokutiće po pripremljenom protvanu i pecite 20 minuta u sredini pećnice, dok trokutići ne budu hruskavi i zlatno-žuti. Poslužite vruće ili na sobnoj temperaturi. Trokutiće možete i sljedeći dan po potrebi kratko podgrijati u mikrovalnoj.

Autumn Triangles are the New Spring Rolls (with a vegan option!) / Jesenski trokutići su nove proljetne rolice (sa veganskom opcijom!)

Fresh Bean, Sausage and Pipette Rigate Stew / Mladi grah s kobasicom i pužićima

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)

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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.

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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.

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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.

Fresh Bean, Sausage and Pipette Rigate Stew / Mladi grah s kobasicom i pužićima

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća

Have you tried making Chinese food at home, but never got that taste just right? So then you just succumb to getting a takeaway instead? Those days are now over because I’m gonna let you in on the secret of perfect homemade Chinese food. It’s MSG!

Just kidding. We’re not using that.

It’s all in the sauce. And a really hot and well-seasoned wok. But mainly, it’s the sauce. For wok seasoning, I suggest you just take a peek at Youtube, but it basically comes down to coating the wok in layers of burnt fat. It does sound kinda gross, but it’s the only way to get that deep smoky flavour.

Now onto the sauce.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.75 EUR for all)

For the sauce:

3 tbsp soy sauce (0.20 EUR)

1 tsp toasted sesame oil (0.07 EUR)

¼ tsp of cayenne pepper (0.02 EUR)

3 tbsp corn starch (0.10 EUR)

½ cup warm water (–)

For the stir-fry:

½ of large chicken breast (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

3 tbsp oil, divided (0.04 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 large bell pepper (0.27 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.27 EUR)

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METHOD:

Prepare the sauce by whisking together soy sauce, sesame oil, cayenne, corn starch and water until no lumps remain. Set aside.

Cut chicken into thin strips and rub well with salt and pepper. Allow the chicken to soak in the salt and pepper by letting it rest for 20-30 minutes. During that time mince garlic and wash and chop all the vegetables. You want to have everything prepared beforehand before you start cooking, because it’s going to go fast.

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Place wok on high heat for a few minutes until it starts smoking. Add a tablespoon of oil and half of the chicken to your wok and stir-fry for a few minutes until slightly crispy. Remove chicken when it’s done and repeat with second half of the meat.

Remove all meat from the wok, then add to it remaining tablespoon of oil, chopped carrot and minced garlic. Briefly stir-fry, then gradually add in chopped pepper, onion and zucchini in that order, while stir-frying for a few minutes in between, before adding a new batch of veggies. The idea is to start with firmer veggies which take longer to cook and work your way towards softer ones. Once you’ve finished cooking up all the vegetables, return meat to the wok and stir to warm through. Pour sauce over everything, stir and cook for just a few seconds until the sauce thickens. Be sure not to overcook as the sauce might get burnt and bitter.

Remove from heat and serve immediately over a bed of cooked rice. Either go with the plain old rice, or spice things up with this coconut lime rice.

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Jeste li već pokušavali doma kuhati kinesku klopu, ali vam okus nikad ne bi ispao baš onako kako treba? Pa onda na kraju pokleknete i naručite dostavu? Ti su dani sada iza vas jer ću vam odati tajne savršene kineske hrane iz kućne radinosti. To je MSG!

Šalim se. Nećemo to koristiti.

Stvar je u umaku. I jako vrućem i dobro začinjenom woku. Ali uglavnom je stvar u umaku. Što se tiče začinjavanja woka, predlažem da malo virnete na Youtube. Ali u principu, sve se svodi na to da vam wok bude obložen slojevima zagorene masnoće. To možda zvuči malo ogavno, ali je i jedini način da dobijete onaj duboki dimljeni šmek.

Sad idemo na umak.

SASTOJCI:

(Za 4 porcije / 5,12 kn po porciji / 20,49 kn za sve)

Za umak:

3 žlice soja sosa (1,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

¼ žličice kajenskog papra (0,13 kn)

3 žlice kukuruznog škroba (0,75 kn)

½ šalice tople vode (–)

Za stir-fry:

½ velikih pilećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

3 žlice ulja, podijeljene (0,30 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 velika paprika babura (2,00 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (2,00 kn)

PRIPREMA:

Pripremite umak tako da dobro razmutite soja sos, sezamovo ulje, kajenski papar, škrob i vodu, i to tako da ne bude grudica. Stavite na stranu.

Narežite piletinu na tanke trakice i u nju utrljajte sol i papar. Pustite da odstoji jedno 20-30 minuta da se sol i papar upiju u meso. Za to vrijeme sitno nasjeckajte češnjak te operite i narežite svo povrće. Neka vam sve bude spremno prije nego što krenete kuhati, jer će to ići jako brzo.

Stavite wok na par minuta na jaku vatru dok se ne počne dimiti. Dodajte žlicu ulja i pola mesa, pa pržite miješajući par minuta dok se piletina ne zahrska. Izvadite meso kada je gotovo i ponovite sa ostatkom piletine.

Svo meso maknite iz woka, dodajte u wok preostalu žlicu ulja, narezanu mrkvu i sjeckani češnjak. Kratko pržite uz miješanje, pa onda postepeno u wok dodajte narezanu papriku, luk i tikvicu po tom redoslijedu, a sve tako da miješate i par minuta pržite između svakog novog povrća. Ideja je da počnete sa najtvrđim povrćem kojem treba najduže da se skuha i idete prema onom najmekšem. Kada je svo povrće na taj način gotovo, vratite u wok meso i promiješajte da se ono ugrije. Prelijte preko svega umak, dobro promiješajte i kuhajte svega par sekundi, samo da se umak zgusne. Pazite da ne kuhate predugo jer bi vam umak mogao zagoriti i postati gorak.

Maknite s vatre i odma poslužite preko kuhane riže. Možete upotrijebiti i najobičniju rižu, ili učinite stvar zanimljivijom sa ovom rižom sa kokosom i limetom.

Chicken and Summer Veggie Stir-Fry / Stir-Fry od piletine i ljetnog povrća