Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

I don’t know if you are familiar, but mushroom powder is all the rage on the internet right now. It’s probably the equivalent of what avocado on toast used to be several years ago. Honestly, I’ve been a bit skeptical about the magic of mushroom powder, but decided to give it a go since it’s such a straightforward thing (you dump dried mushrooms in a food processor and grind them to a fine powder). Lo and behold, there really is some real power to the humble mushroom powder, so I suggest you try it out for yourself

I also order my dried shiitake in bulk from Ebay, so they come out really affordable. I used a bag of frozen mixed veggies here with carrot, cauliflower and broccoli mix, so this soup came together super quickly.

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INGREDIENTS:

(Yields 4 generous servings / 0.84 EUR per serving / 3.37 EUR for all)

For the soup:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

1 bag of frozen mixed veggies (1.00 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp miso paste (0.27 EUR)

4 tbsp mushroom powder – I used shiitake (0.53 EUR)

4 cups veggie broth (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

For quinoa:

1 cup quinoa (1.00 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

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METHOD:

Wash, peel and finely dice onion and garlic, then add them to a deep pot on high heat together with oil. Saute for a few minutes, until softened and slightly translucent. Add in frozen mixed veggies, red pepper flakes, miso paste, mushroom powder and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 20 minutes, until veggies are soften. Once the veggies are cooked through, turn off heat, add in toasted sesame oil and pulse everything with an immersion blender until smooth and creamy.

While the soup is cooking, prepare quinoa. Wash quinoa in a fine mesh colander under running water. Add to a pot with salt and water, bring to a boil and then simmer on low with a lid on for 15 minutes, until completely cooked through.

Serve the pureed soup with a scoop of cooked quinoa, or portion out and reheat later on.

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Ne znam da li vam je poznato, ali Internet je trenutno poludio za praškom od gljiva i on je sada zauzeo važno mjesto koje je pred par godina imao tost sa avokadom. Iskreno, ja sam bila pomalo skeptična oko cijele fame, ali sam ipak odlučila isprobati taj čudesni prah, pošto je sve jako jednostavno i zdravorazumski (Uzmete sušene gljive, ubacite u multipraktik i boom! Eto vam prašak od gljiva.). I na kraju sam se i ja kao nevjerni Toma uvjerila da ipak ima neke čarolije u skromnom prašku od gljiva, pa vam svakako predlažem da ga i vi isprobate.

Također, kao super jeftini izvor sušenih gljiva svakako vam preporučam dobri stari Ebay. Ja od tamo naručujem sušene shiitake u većim pakiranjima, pa cijena ispadne stvarno pristupačna (za razliku od npr. sušenih vrganja po našim dućanima, brrr). U ovom sam receptu upotrijebila miks smrznute mrkve, brokule i cvjetače, pa je juha bila gotova za čas.

SASTOJCI:

(Za 4 izdašne porcije / 6,28 kn po porciji / 25,11 kn za sve

Za juhu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

1 vrećica smrznutog miješanog povrća (7,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žlica miso paste (2,00 kn)

4 žlice praška od gljiva – ja sam upotrijebila shiitake (4,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Za kvinoju:

1 šalica kvinoje (7,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i češnjak, pa ih ubacite u lonac sa uljem na jakoj vatri. Dinstajte nekoliko minuta, dok ne omekšaju i postanu staklasti. Ubacite smrznuto povrće, čili, miso, prašak od gljiva i temeljac. Pustite da zavrije, smanjite vatru, pa krčkajte 20-tak minuta sa odškrinutim poklopcem da povrće omekša. Kada je povrće kuhano, maknite s vatre, dodajte sezamovo ulje i propulsirajte štapnim mikserom da sve bude kremasto.

Dok vam se juha krčka skuhajte i kvinoju. Operite kvinoju u finoj cjediljci pod mlazom tekuće vode, pa ubacite u lončić sa vodom i solju. Pustite da zavrije, pa onda krčkajte poklopljeno na niskoj vatri 15 minuta da se kvinoja skuha do kraja.

Krem juhu poslužite sa par žlica kuhane kvinoje, ili pak sve rasporedite u porcije i podgrijte prema potrebi.

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Creamy Mushroom and Mixed Veggie Soup with Quinoa (vegan) / Krem juha od gljiva i miješanog povrća sa kvinojom (veganska)

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

I have a confession to make. I never cook risotto the right way, which involves infinite stirring and adding the hot, yet not quite boiling, liquid in bit by bit. Yes, I am aware that the Italian people, gourmets, proper chefs and most foodies are rolling their eyes right now in severe disapproval. However, I am lazy and value my own comfort and time more than any food related rules, especially those which I do not fully understand.

If you are okay with the above, keep reading. If, on the other hand, you find me calling the dish below a risotto thoroughly offensive, I really suggest you stop paying attention right now, because it will only get worse from this point on.

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INGREDIENTS:

(Yields 4 generous servings / 1.13 EUR per serving / 4.53 EUR for all)

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 cups brown rice (0.80 EUR)

4 cups water (–)

1 cup cooking cream (0.66 EUR)

1 cup shredded mature goat cheese (0.66 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice the mushrooms. Add the onion and oil to a pot on high heat and saute for a few minutes, until slightly translucent. Throw in butter, mushrooms, salt and pepper. Give a good stir and cook until the mushrooms release their liquid. Add in rice and water, give a good stir and bring to a boil. Reduce heat to low and cook covered for about 40 minutes, until the rice is thoroughly cooked through. Stir occasionally and add in a splash more of water, if needed.

Once the rice is done, stir in cooking cream and shredded cheese. If you are not a fan of goat cheese, you can easily swap it for any other hard cheese like Parmigiano-Reggiano or Grana Padano. Turn off heat, taste and adjust seasonings, then cover and allow it to sit undisturbed for 5-10 minutes. Serve warm. This also reheats great, which can only mean meal prep!

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Moram vam nešto priznati. Nikad ne kuham rižoto na ispravan način – onaj koji uključuje beskonačno miješanje i polagano dodavanje vruće, ali ne baš kipuće, tekućine. Da, da, svjesna sam činjenice da svi Talijani, gurmani, pravi kuhari i fudiji sada kolutaju očima u potpunom neodobravanju. Međutim, ja sam lijena i cijenim svoje vrijeme i ugodu puno više od nekih pravila vezanih uz hranu, a posebice onih koje baš do kraja i ne razumijem.

Ako sa time nemate nekih problema, samo nastavite čitati. S druge strane, ako je moje proglašenje jela u nastavku rižotom za vas u najmanju ruku uvredljivo, bolje da se sada zaustavite jer će stvari nakon uvoda biti samo još gore.

SASTOJCI:

(Za 4 izdašne porcije / 8,50 kn po porciji / 34,01 kn za sve)

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 šalice smeđe riže (6,00 kn)

4 šalice vode (–)

1 šalica vrhnja za kuhanje (5,00 kn)

1 šalica ribanog tvrdog kozjeg sira (5,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive očistite i narežite na tanke listiće. Luk i ulje stavite u lonac na jakoj vatri pa dinstajte par minuta dok luk ne bude staklast. Dodajte maslac, gljive, sol i papar. Dobro promiješajte pa ostavite da gljive puste tekućinu. Sada ubacite rižu i vodu, dobro promiješajte, te kuhajte poklopljeno 40-tak minuta, dok riža ne bude gotova. Povremeno promiješajte, a po potrebi dodajte još malo vode.

Kada je riža kuhana, umiješajte vrhnje za kuhanje i ribani sir. Ako niste fan kozjeg sira, slobodno upotrijebite parmezan, Grana Padano ili neki slični tvrdi sir. Maknite rižoto s vatre, kušajte i prilagodite začine, te poklopite i ostavite da miruje 5-10 minuta. Poslužite toplo. Ovaj rižoto se također i super podgrijava, pa ga možete spremiti unaprijed i imati gotov ručak za užurbani tjedan.

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

Creamy Polenta with Mushroom Sauce and Braised Chard (vegetarian) / Kremasta palenta sa umakom od gljiva i blitvom (vegetarijanska)

If you’re looking for something cheap, quick and easy, look no further. This dish is all of the above and more. You can also easily veganize the recipe by using vegan butter and vegan cream. The veggie combo is also totally optional, so feel free to sub chard with kale, spinach, broccoli, green beans or whatever else your heart may desire.

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INGREDIENTS:

(Yields 4 generous servings / 1.23 EUR per serving / 4.93 EUR for all)

For polenta:

5-6 cups water (–)

Good pinch of salt (0.01 EUR)t

1 cup cornmeal (0.13 EUR)

4 tbsp butter (0.53 EUR)

For the mushroom sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

2 tbsp butter (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of ground black pepper (0.02 EUR)

1 cup cooking cream (0.66 EUR)

For braised chard:

2 tbsp olive oil (0.09 EUR)

500 grams of Swiss chard (1.00 EUR)

2 garlic cloves (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of ground black pepper (0.02 EUR)

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METHOD:

Wash, peel and chop up all the veggies and mushrooms. To prepare the polenta, bring 5 cups of salty water to a rolling boil. Add in cornmeal and cook for 5-10 minutes, while stirring continuously. If too thick, add in a bit more water. Also keep in mind that polenta will thicken up as it cools. Once done, stir in butter. Set aside.

To make the mushroom sauce, saute the onion on oil until slightly translucent. Add in the mushrooms, butter, salt and pepper. Cook for about 5 minutes, until most of the liquid from the mushrooms has evaporated. Stir in the cooking cream, allow it to warm up and turn off heat.

Make the braised chard by combining all of the ingredients in a deep skillet on high heat. Cover tightly with a lid and cook for a few minutes until the chard wilts down, while stirring occasionally.

Once all of the above is cooked, serve polenta with mushroom sauce and braised chard. All of these have similar cooking times, so you can easily prepare all of the components to the dish simultaneously.

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Ako ste u potrazi za nekim jeftinim, brzim i laganim jelom, ne gledajte dalje. Ova kombinacija je sve od navedenog, pa i više. Također recept lako možete veganizirati ako upotrijebite veganski maslac i vrhnje. Također, izbor povrća se može prilagoditi vašem osobnom ukusu, pa umjesto blitve slobodno možete uzeti kelj, špinat, brokulu, mahune ili štogod već volite.

SASTOJCI:

(Za 4 izdašne porcije / 36,84 kn po porciji / 9,21 kn za sve)

Za palentu:

5-6 šalica vode (–)

Dobar prstohvat soli (0,01 kn)

1 šalica kukuruzne krupice (1,00 kn)

4 žlice maslaca (4,00 kn)

Za umak od gljiva:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

2 žlice maslaca (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 šalica vrhnja za kuhanje (5,00 kn)

Za dinstanu blitvu:

2 žlice maslinovog ulja (0,66 kn)

500 g blitve (7,50 kn)

2 češnja češnjaka (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Palentu priredite tako da pustite 5 šalica slane vode da zavriju. Dodajte kukuruznu krupicu te kuhajte 5-10 minuta uz učestalo miješanje. Ako je smjesa pregusta, dodajte još malo vode. Također, imajte na umu da će se palenta još dodatno zgusnuti kako se bude hladila. Kada je palenta kuhana, umiješajte maslac i stavite na stranu.

Za umak od gljiva prodinstajte luk na ulju koju minutu da postane staklast. Ubacite gljive, maslac, sol i papar. Kuhajte oko pet minuta, dok većina tekućine iz gljiva ne ispari. Umiješajte vrhnje za kuhanje, pustite da se ugrije, pa maknite sa vatre.

Blitvu priredite tako da sve sastojke pomiješate u dubljoj tavi na jakoj vatri. Čvrsto poklopite i kuhajte par minuta dok blitva ne povene. Povremeno promiješajte.

Kada je sve gotovo, palentu poslužite sa umakom od gljiva i blitvom. Pošto sve komponente imaju slično vrijeme kuhanja, sve možete lako tempirati da bude približno istovremeno gotovo.

Creamy Polenta with Mushroom Sauce and Braised Chard (vegetarian) / Kremasta palenta sa umakom od gljiva i blitvom (vegetarijanska)

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Noodles with whatever is in the fridge seem to be my all-time solution for busy and lazy days. And are also a great way to use up any leftovers. I greatly appreciate the flexibility of such impromptu meals, along with their short cooking time, of course.

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INGREDIENTS:

(Yields 4 servings / 0.78 EUR per serving / 3.13 EUR for all)

250 grams of dried Chinese egg noodles (1.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¼ head of kale (0.20 EUR)

6-8 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

6 garlic cloves (0.20 EUR)

2 eggs (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

4 tbsp sesame seeds (0.13 EUR)

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METHOD:

Cook the noodles according to package instructions to al dente. Rinse well under cold water, drain and set aside. Wash and chop up all the veggies and mushrooms. Whisk the eggs in a small bowl.

Place a wok or a deep skillet on medium-high heat and allow to thoroughly warm up. Add in the oil, kale, mushrooms, salt pepper and garlic. Stir, then cover with a lid and cook covered for about five minutes so the kale wilts down. Push everything to one side of the wok and turn out the egg to the empty pan bottom. Cook for a minute or two, while folding gently, until the egg is thoroughly cooked through.

Return the noodles to the wok, then add in soy sauce, ketchup, Gochujang and sesame oil. Give a good stir and cook briefly, until noodles are warmed up. Serve immediately sprinkled with sesame seeds.

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Nudlsi sa onime što već imamo u hladnjaku moje su vječno rješenje za sve one užurbane i lijene dane. Također su i super opcija za iskoristiti bilo kakve ostatke. Jako cijenim fleksibilnost takvih improviziranih obroka, kao naravno i brzinu pripreme.

SASTOJCI:

(Za 4 porcije / 5,84 kn po porciji / 23,36 kn za sve)

250 grama kineskih rezanaca s jajima (8,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

¼ glavice kelja (1,50 kn)

6-8 shiitaka (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

6 češnjeva češnjaka (1,50 kn)

2 jaja (3,00 kn)

3 žličice soja sosa (3,00 kn)

2 žlice kečapa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (0,50 kn)

4 žlice sezama (1,00 kn)

PIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Isperite dobro pod mlazom hladne vode i ocijedite, pa stavite na stranu. Operite i nasjeckajte povrće i gljive. Jaja razmutite u zdjelici.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte ulje, kelj, shiitake, sol, papar i češnjak. Promiješajte, pa poklopite wok i kuhajte jedno pet minuta da kelj povene. Sve pogurajte na jednu stranu woka, pa na prazno dno iskrenite jaja. Kuhajte jaja minutu-dvije, a špatulom ih nježno presavijajte, sve dok ne budu gotova.

U wok vratite rezance pa dodajte soja sos, kečap, Gochujang i sezamovo ulje. Sve dobro promiješajte i kratko kuhajte da se rezanci ugriju. Poslužite odmah posipano sa sezamom.

Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Everyone who knows that I’ve ordered a huge bag of dried shiitake mushrooms from Chinese section of Ebay thinks I am nuts, but hey, I ate those mushrooms and I’m still alive. Of course, the main reason for this is that they were super cheap. And I have inevitable faith in humanity. I’m certain that this could have gone either way, though.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup cooked Cannellini beans (0.20 EUR)

6 medium sized potatoes (0.40 EUR)

6-8 shiitake mushrooms, dried or fresh (0.40 EUR)

6 cups vegetable broth (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

Optional:

Dried seaweed strips for serving (0.07 EUR)

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METHOD:

Wash, peel and chop up all the veggies. If using dried shiitake, soak them in warm water to soften, then roughly chop up. If using fresh shiitake, you can chop those up right away.

Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic and cook for a minute until fragrant, then add in the beans, potatoes, mushrooms and their soaking liquid, veggie broth, salt, pepper and red pepper flakes. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes. After 30 minutes remove the soup from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose all its health benefits from the good bacteria. Stir the dissolved miso back into the soup together with sesame oil. Pulse the soup with immersion blender until creamy. Taste, adjust seasonings and serve. Optionally, sprinkle with strips of dried seaweed.

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Svi koji znaju da sam od kineske enklave na Ebayu naručila sušene shiitake gljive misle da sam poludila, ali evo, mogu sa zadovoljstvom prijaviti da sam pojela gljive i preživjela. Naravno, razlog za taj avanturizam je primarno to što su gljive bile stvarno jeftine. A i ja imam nepokolebljivu vjeru u čovječanstvo. Iako, bila sam otvorena za sve ishode. 🙂

SASTOJCI:

(Za 6 porcija / 2,69 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhanog bijelog graha (1,50 kn)

6 srednje velikih krumpira (3,00 kn)

6-8 sušenih ili svježih shiitaka (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

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

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno po želji:

Trakice sušenih morskih algi za posluživanje (0,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ako koristite sušene shiitake, namočite ih u toploj vodi da omekšaju, pa grubo nasjeckajte. Svježe shiitake možete odmah narezati.

Veliki lonac sa uljem stavite na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte češnjak i kuhajte minutu, samo da zamiriši, pa onda ubacite i grah, krumpire, gljive sa tekućinom od namakanja, temeljac, sol, papar i čili. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Nakon 30 minuta maknite juhu sa vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Svakako pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija. Rastopljeni miso umiješajte natrag u juhu skupa sa sezamovim uljem. Propulsirajte juhu sa štapnim mikserom dok sve ne bude lijepo kremasto. Kušajte, prilagodite začine i poslužite. Po želji juhu još možete posipati sušenim morskim algama koje ste narezali na tanke trakice.

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

I’ve always been intimidated by homemade pie crusts as I really don’t understand the whole butter ordeal. I mean, yeah, I see the science behind it, but copious amounts of butter required and fussiness of a dough making process seem a bit excessive. So I simply concluded that pies aren’t worth it.

But then I started thinking, what if I used heavy cream instead of butter? The cream is also quite rich with fats, but of course still lighter than butter. Plus, it’s a wet ingredient, which makes the dough making process far easier. And then I tried it. And a glorious, flakey, delicious pie happened.

Admittedly, this pie does take some work. But you can divide it all up between two or even three days, to make the whole process less daunting. And trust me when I say this, this pie is magnificent and absolutely worth the labor.

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INGREDIENTS:

(Yields 1 pie / 6.15 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

½ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tsp sweet Hungarian paprika (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the sauce:

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

1 tbsp butter (0.13 EUR)

250 grams oyster mushrooms (1.33 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

½ cup white wine (0.47 EUR)

1 cup crème fraiche (0.67 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

Make the pie dough by whisking together flour and salt. Add in heavy cream, then stir to combine. Knead the dough lightly, until you are able to shape it into a disc. If needed, add a tiny bit of water, a tablespoon at the time. Be sure not to overwork your dough, as you don’t want the gluten to go crazy, since that will make the dough chewy and not flakey. A patchy dough is perfect. Once the dough comes together, divide it into two. Shape each half into a disc, wrap individually in cling foil and refrigerate for at least half an hour, but up to three days in advance.

Prepare your chicken by cutting it into small chunks. Toss together with salt, black pepper and paprika. Refrigerate for at least half an hour, but also up to two days in advance. The more the chicken sits in this marinade, the more flavor it will soak up.

Place a non-stick skillet on medium high heat and cook the chicken with a bit of oil until slightly crispy. I find that it’s better to do it in two batches, as this ensures more crispiness and even cooking. While your chicken is cooking, finely dice the onion and chop up oyster mushrooms into small pieces.

Remove all the chicken from the pan and set aside. To the same pan, add a tablespoon of oil and sauté the onion until softened and translucent. Add in the butter, mushrooms, salt and pepper. Stir and cook until the mushrooms reduce in size, for about 5 minutes, before adding in white wine. Simmer for another 2-3 minutes, until alcohol evaporates from the wine. Return the chicken to the pan, remove from heat and stir in crème fraiche and parsley.

Preheat the oven to 180°C. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Add in the prepared chicken and mushroom filling, even out with a spatula, then cover with another sheet of dough. Be sure to cut a few holes in the top crust as well, so that steam can escape while the pie is cooking. Cut the excess dough, then tightly wrap the top and bottom pie edges together. You can give your pie a light brushing for better crisp and color – you can use egg, oil, butter or crème fraiche for this (I used a bit of crème fraiche).

Bake the pie between 1 hour and 1 hour and 10 minutes, until crispy and golden brown on top. If your top crust is browning a bit too quickly, just lower the pie to the bottom third of the oven. Allow the pie to rest for about 10 to 15 minutes before slicing and serving. This pie also reheats great, so you can enjoy it for several days.

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Domaće tijesto za pitu mi se uvijek činilo kao nešto strašno i komplicirano jer mi cijela ta procedura oko maslaca nikada nije bila baš najjasnija. Da, shvaćam znanost iza svega, ali enormne količine maslaca i cijela prtljancija oko miješanja tijesta su mi bili previše. Tako da sam jednostavno zaključila da pite nisu za mene.

Ali onda mi je palo na pamet da bi maslac mogla zamijeniti slatkim vrhnjem. I slatko vrhnje je samo po sebi dosta masno, ali je ipak laganije od maslaca. Osim toga, radi se o mokrom sastojku, pa će odmah i tijesto biti jednostavnije za napraviti. Kada sam to isprobala oduševila sam se, a pita mi je ispala savršena, hrskava i ukusna.

Priznajem, oko ove pite ima dosta posla, ali se sve može podijeliti kroz dva ili čak tri dana, pa je onda sve to manje zastrašujuće. A vjerujte mi kada vam kažem da je ova pita tako fina da se sav trud apsolutno isplati.

SASTOJCI:

(Za 1 pitu / 45,98 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za meso:

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

½ žličice soli (0,01 kn)

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

2 žličice slatke paprike (0,50 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

1 žlica maslaca (1,00 kn)

250 g bukovača (10,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

½ šalice bijelog vina (3,50 kn)

1 šalica milerama (5,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno i sol. Dodajte slatko vrhnje, pa miješajte da se sjedini. Kratko promijesite tijesto, tek toliko koliko treba da ga formirate u disk. Po potrebi dodajte mrvicu vode, žlicu po žlicu. Pazite da ne mijestite tijesto previše jer ne želite previše razraditi gluten da tijesto ne bude žilavo umjesto hrskavo. Ako vam je tijesto prošarano flekama, to je savršeno. Tijesto podijelite na dva dijela, svaki spljoštite u disk, te ga čvrsto umotajte u prijanjajuću foliju. Stavite u hladnjak na barem pola sata, ali i do 3 dana unaprijed.

Piletinu narežite na male komadiće i pomiješajte sa solju, paprom i paprikom. Stavite u hladnjak na barem dva sata, ali i do dva dana. Što meso duže bude stajalo u marinadi, to će biti ukusnije.

Neprijanjajuću tavu stavite na srednju vatru i popecite piletinu na malo ulja dok ne bude hrskava. Meni je bolje meso ispeći u dvije ture, kako bi se sve lijepo zahsrskalo. Dok se piletina peče nasjeckajte luk na kockice i gljive narežite na komadiće.

Svu piletinu maknite iz tave i stavite na stranu. U istu tavu dodajte žlicu ulja pa prodinstajte luk dok ne bude staklast i ne omekša. Dodajte maslac, gljive, sol i papar. Promiješajte i kuhajte dok se volumen gljiva ne smanji, oko 5 minuta, pa onda ulijte vino. Krčkajte jedno 2-3 minute da alkohol ispari. Vratite u tavu piletinu, maknite tavu s vatre, te u sve umiješajte mileram.

Zagrijte pećnicu na 180°C. Tijesto za pitu razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup za pitu te ga izbockajte vilicom. Dodajte pripremljeni nadjev od piletine i gljiva, poravnajte špatulom, pa poklopite drugom plahtom tijesta. Obavezno napravite par rupa na gornjoj plahti, kako bi para od kuhanja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte. Pitu još možete premazati kako bi bila ljepše boje kada se ispeče, a za to možete upotrijebiti jaje, ulje, maslac ili mileram (ja sam upotrijebila malo milerama).

Pitu pecite između 1 sat i 1 sat i 10 minuta, dok ne bude hrskava i zlatno smeđa. Ako vam pita sa gornje strane prenaglo tamni dok se peče, spustite ju na donju trećinu pećnice. Pustite pitu da 10 do 15 minuta odmori prije nego ju narežete i poslužite. Ova pita se također i super podrgijava, tako da u njoj možete uživati i nekoliko dana.

Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)