mushrooms

Mushroom Phyllo Rolls (vegetarian) / Burekići s gljivama (vegetarijanski)

Crunch Crunch Away, , , , , , , , , 1 Comment

I’ve been meaning to produce some handmade phyllo dough for ages, but felt super intimidated because it all seemed like an insanely laborious task. Well, I was wrong. The dough came together super quickly and was unbelievably tasty. I’ve been expecting to spend hours in the kitchen, but when it all came together I was like: “Wow, so this is it?!” And the taste?! It was AMAZING! I’m already thinking of making a batch with potatoes.

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INGREDIENTS:

(Yields 6 rolls / 0.23 EUR per roll / 1.36 EUR for all)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 ½ tsp salt (0.01 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

¾ cup lukewarm water (–)

2 tbsp butter, softened at room temperature (0.27 EUR)

For the mushroom filling:

1 small onion (0.07 EUR)

6-8 medium Portobello mushrooms (0.60 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

3 tbsp sour cream (0.20 EUR)

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METHOD:

Make the dough by mixing together one cup of flour, salt, oil and water. When everything is uniform, gradually start adding the remaining flour and knead the dough until it becomes smooth and will no longer stick to your hands. Tightly wrap in cling foil and leave to rest at room temperature for 20 minutes.

After 20 minutes knead the dough once more and divide into 6 parts and form them into balls. Place a small piece of butter on each dough ball and gently massage it around the dough. You don’t want the butter penetrating the dough at this point, but rather you want the balls coated on all sides. Leave the dough to rest uncovered, again at room temperature, but this time for 30 minutes.

While the dough is resting prepare the filling by finely dicing onion and mushrooms. Mix with salt, pepper and sour cream and set aside. When ready to bake, preheat the oven to 200°C and line a baking tray with parchment paper.

Using your hands, flatten the dough and gently pull it, starting from the center towards the edges and forming it into a thin and nearly transparent sheet. The thinner the dough, the tastier the rolls will be. All the resting and the fats will make the dough super elastic, so it won’t break that easily. If you want, you can cut out and discard the thicker edges, but I decided to keep them as they turned out super crunchy. Sprinkle about two tablespoons of mushroom filling on a single dough sheet, roll the dough into a sausage and then wrap it around itself to shape into a roll. Place on a prepared baking tray and repeat with the remaining dough and filling.

Bake for 40-45 minutes, until crispy and golden brown. Serve warm, with a nice big salad and a glass of cold yogurt. These keep fairly well and will taste just as good on the second day, if stored in an airtight container in the meantime and reheated just before serving.

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Već duže vremena namjeravam napraviti svoje kore za burek, ali mi se taj pothvat uvijek činio kao nešto zastrašujuće koji zahtijeva ogromnu količinu posla. E pa ispalo je da sam bila u krivu. Tijesto je zapravo gotovo za čas i ispalo je super fino. Očekivala sam da ću u kuhinji provesti par sati, ali onda kada sam sve zgotovila mislila sam si: „Ha? To je to?!“ A tek okus?! Bio je FANTASTIČAN! I već sada smišljam da napravim rundu sa krumpirom.

SASTOJCI:

(Za 6 burekića / 1,68 kn po bureku / 10,08 kn za sve)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 ½ žličica soli (0,02 kn)

3 žlice suncokretovog ulja (0,30 kn)

¾ šalice mlake vode (–)

2 žlice maslaca, omekšanog na sobnoj temperaturi (2,00 kn)

Za nadjev od gljiva:

1 mali luk (0,50 kn)

6-8 srednjih šampinjona (4,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sveže mljevenog crnog papra (0,25 kn)

3 žlice kiselog vrhnja (1,50 kn)

PRIPREMA:

Napravite tijesto tako da pomiješate šalicu brašna sa soli, uljem i vodom. Kada se sve sjedini, postepeno dodajte preostalo brašno, a tijesto mijesite sve dok ne bude glatko i prestane vam se lijepiti za ruke. Tijesto dobro zamojtate u prijanjajuću foliju i ostavite da odmara na sobnoj temperaturi oko 20 minuta.

Nakon 20 minuta još jednom promijesite tijesto i podijelite ga na 6 jednakih dijelova od kojih formirajte loptice. Na svaku lopticu stavite komadić maslaca, pa ga nježno rukama promasirajte po tijestu. Ne morate ići za time da maslac uđe u tijesto, već želite samo da je loptica sa svih strana dobro namašćena. Ostavite da tijesto miruje nepokriveno, ponovo na sobnoj temperaturi, ali ovoga puta 30 minuta.

Dok tijesto odmara pripremite nadjev. Sitno nasjeckate luk i gljive, te ih pomiješajte sa soli, paprom i kiselim vrhnjem. Stavite na stranu. Kada ste spremni za pečenje, zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje.

Rukama spljoštite lopticu tijesta pa ju nježno razvucite, krečući od sredine prema rubovima, sve dok ne dobijete tanku i gotovo prozirnu plahtu. Što je tijesto tanje, to će burek biti finiji, no zbog odmaranja i masnoće tijesto će biti elastično i neće baš tako lako pucati. Po želji možete odrezati debele rubove, no ja sam ih odlučila ostaviti i ispali su super hrskavi. Oko dvije žlice nadjeva rasporedite po razvučenom tijesti, pa zarolajte u kobasicu. Omotajte tijesto samo oko sebe u oblik puža. Stavite burekić na pripremljeni protvan i ponavljajte sa preostalim tijestom i nadjevom.

Pecite oko 40-45 minuta, dok burekići ne postanu hrskavi i zlatno smeđi. Poslužite toplo, sa velikom salatom i možda čašom hladnog jogurta. Burekići mogu držati i drugi dan ako ih čuvate hermetički zatvorene, a prije posluživanja zagrijete.

Mushroom Phyllo Rolls (vegetarian) / Burekići s gljivama (vegetarijanski)

Enhanced Cream of Mushroom Soup / Nabrijana krem juha od gljiva

Crunch Crunch Away, , , , 2 Comments

Let’s be real. On some days you just wanna slouch in your pajamas and shovel down frozen pizza or instant ramen. I’ve been there. Most of my work week summons up such feelings. That’s why I do majority of serious cooking on the weekend.

Furthermore, I still try to eat something substantial even on those days of absolute sloth. And this soup is a middle ground. It packs a bunch of good things, but uses prepacked cream of mushroom soup (I used a Knorr sachet) to make life more simple. For some substance I also dumped in a bunch of precooked rye I had lying around. But really, simple rice or any other grain will work here, as will potatoes or lentils. Just throw in whatever you have on hand.

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INGREDIENTS:

(Yields 6 servings / 0.74 EUR per serving / 4.41 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 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 cracked black pepper (0.02 EUR)

2 cups precooked whole rye (0.40 EUR)

6 cups of water (–)

1 bag cream of mushroom soup of choice (1.07 EUR)

2 tbsp freshly chopped parsley (0.13 EUR)

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METHOD:

Finely dice onions, mince garlic and thinly slice mushrooms. Saute onions on olive oil on high heat for a few minutes, until translucent. Throw in garlic and cook for a minute or two. Add in butter and mushrooms, season with salt and pepper, then cook for a few minutes to reduce the bulk of mushrooms. Finally add in rye, water and soup powder. Give a good stir until everything is even and there are no lumps floating around. Bring to a boil and cook according to the instructions on the soup sachet – mine took about five minutes. Stir in chopped parsley and serve.

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Budimo skroz realistični. Ima dana kada samo želite ljenčariti u pidžami, a u usta lopatati pizzu ili instant tjesteninu. Takvo stanje nije mi ni malo strano. Zapravo, većina mojeg radnog tjedna priziva te osjećaje. Radi toga ono ozbiljnije kuhanje obavim uglavnom preko vikenda.

Također, trudim se pojesti nešto koliko-toliko zdravo čak i kada me obuzmu ti dani apsolutne lijenosti. Ova juha je nekakva zlatna sredina. U njoj je natrpano i dosta dobrih stvari, ali je, da si olakšam život, baza krem juha od gljiva iz vrećice (ja sam upotrijebila Knorr). Da obrok bude zasitniji, u juhu sam ubacila i kuhanu raž koju sam već ranije imala spremnu. Naravno, ovdje će poslužiti i najobičnija riža ili koja druga žitarica, kao i krumpiri ili leća. Samo dodajte ono što vam je pri ruci.

SASTOJCI:

(Za 6 porcija / 5,50 kn po porciji / 32,98 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 žlice maslaca (2,00 kn)

500 grama šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice kuhane raži (3,00 kn)

6 šalica vode (–)

1 vrećica krem juhe od gljiva po izboru (8,00 kn)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Fino nasjeckajte luk i češnjak, a gljive narežite na tanke listiće. Prodinstajte luk na maslinovom ulju na jakoj vatri dok ne postane staklast. Ubacite češnjak, pa kuhajte minutu-dvije. Dodajte maslac i gljive, začinite solju i paprom, te kuhajte nekoliko minuta da se volumen gljiva smanji. Konačno, ubacite i raž, vodu te juhu iz vrećice. Dobro promiješajte dok sve ne bude jednolično i bez grudica. Pustite da zavrije pa kuhajte prema uputama na pakiranju juhe. Moja je bila gotova za pet minuta. Umiješajte sjeckani peršin i poslužite.

Enhanced Cream of Mushroom Soup / Nabrijana krem juha od gljiva

Creamy Mushroom Sauce / Kremasti umak od gljiva

Crunch Crunch Away, , , 3 Comments

I’m not gonna lie to you, this mushroom sauce isn’t something you should be eating while dieting. It’s super rich and tasty, but has enough fat in it to clog up any artery. However, for special occasions it’s an absolute must. Also, a few tablespoons will go a long way, so don’t be appalled by the amounts of butter and crème fraîche.

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INGREDIENTS:

(Yields 4 servings / 0.97 EUR per serving / 3.87 EUR for all)

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 tbsp butter (0.53 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 cup crème fraîche (0.80 EUR)

1 tbsp chopped fresh chives (0.27 EUR)

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METHOD:

Peel and finely dice the onion. Wash and thinly slice the mushrooms. Sauté diced onion on olive oil on high heat for about 10 minutes, until slightly caramelized. Throw in sliced mushrooms and butter, season with salt and pepper, and give a good stir. Cook the mushrooms for 15-20 minutes, until all of the water evaporates and mushrooms start browning and slightly crisping up. Reduce the heat to low and add in crème fraîche. Stir well to incorporate and add in a splash of water if necessary. Cook briefly, just to heat through, but don’t allow it to start boiling because the fats will start separating. Serve immediately over meat, potatoes or rice, sprinkled with fresh chives.

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Neću vam lagati – ovaj umak nije nešto što bi ste trebali jesti dok ste na dijeti. Jako je bogat i ukusan, ali ima dovoljno masnoća da začepi bilo koju arteriju. Međutim, za neku specijalnu priliku je apsolutno obavezan. Osim toga, par žlica će biti i više nego dovoljno, pa se nemojte frapirati količinom maslaca i milerama.

SASTOJCI:

(Za 4 porcije / 7,25 kn po porciji / 29,00 kn za sve)

3 žlice maslinovog ulja (0.99 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

4 žlice maslaca (4,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

1 šalica milerama (6,00 kn)

1 žlica svježeg nasjeckanog vlasca (2,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Operite i narežite gljive na tanke listiće. Na jakoj vatri desetak minuta dinstajte luk na maslinovom ulju, dok se lagano ne karamelizira. Ubacite gljive i maslac, začinite solju i paprom, te dobro promiješajte. Kuhajte gljive 15-20 minuta, dok sva voda ne ispari, a gljive se lagano ne zahrskaju. Skroz smanjite vatru i dodajte mileram. Dobro promiješajte da se sve sjedini, a po potrebi razrijedite sa mrvicom vode. Kratko kuhajte, samo da se umak ugrije, ali pazite da ne zavrije jer će se masnoće početi razdvajati. Odmah poslužite preko mesa, krumpira ili riže, posipano sa svježim vlascem.

Creamy Mushroom Sauce / Kremasti umak od gljiva

Crispy Oven Roasted Parasol Mushrooms (wheat free, vegetarian) / Hrskave pohane sunčanice iz pećnice (bez pšenice, vegetarijanske)

Crunch Crunch Away, , , , 1 Comment

Autumn is here with all its colorful abundance and the shift in weather also means mushroom season. My dad went mushroom foraging a few days back and brought me some lovely parasol mushrooms. These are always a delight, but I decided to tweak the classic fried recipe and make it a bit healthier. I’m always a fan of doing all the frying in the oven instead of deep frying stuff in a gallon of oil.

Just a small note of precaution, though. Under no circumstances should you ever go mushroom foraging if you don’t know what you are doing. It’s mandatory to always take someone experienced with you and to pick only mushrooms you can identify with absolute certainty. There’s really no need to put yourself in a hospital.

Okay, so onto the recipe once we got that out of the way.

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INGREDIENTS:

(Yields 2 servings / 0.46 EUR per serving / 0.92 EUR for all)

For the batter:

2 eggs (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¾ cup fine corn flour (0.10 EUR)

2-3 tbsp water (–)

For the mushrooms:

6 parasol mushrooms (free – they were from the woods)

1 cup polenta (0.20 EUR)

4 tbsp olive oil (0.18 EUR)

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METHOD:

Preheat the oven to 200°C. For easy cleanup line a baking tray with aluminum foil and place parchment paper on top. Set aside. Pluck off and discard the stems from mushrooms. Use a damp paper towel to clean the mushrooms and gently wipe their caps.

Make a thick batter by whisking together eggs, salt, pepper and flour, then add in a splash of water as necessary. Dip the mushrooms into the batter, then coat in polenta. Lightly brush coated mushrooms on both sides with olive oil and spread on prepared baking tray. Bake for 20 minutes until crispy and deep golden-brown. Serve immediately.

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1

Jesen je ovdje sa svojim šarenim izobiljem, a promjena u vremenskim prilikama znači i sezonu gljiva. Tata mi je neki dan donio par predivnih sunčanica. One su uvijek prava poslastica, ali sam klasični recept za pohane sunčanice odlučila malo modificirati da bude mrvicu zdraviji. Meni je uvijek draže pohati stvari u pećnici, umjesto da ih utopim u loncu ulja.

Međutim, prvo samo mala napomena što se tiče opreza. Ni u kojem slučaju ne idite brati gljive ako nemate pojma što radite. Uvijek vodite sa sobom iskusnu osobu i berite samo gljive koje sa sigurnošću možete identificirati. Stvarno nema potrebe da sebe strpate u bolnicu.

Ok, sada kada smo to rekli, idemo na recept.

SASTOJCI:

(Za 2 porcije / 3,42 kn po porciji / 6,83  kn za sve)

Za smjesu:

2 jaja (3,00 kn)

½ žličice soli (0,01 kn)

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

¾ šalice finog kukuruznog brašna (0,75 kn)

2-3 žlice vode (–)

Za gljive:

6 sunčanica (besplatne – ubrane u šumi)

1 šalica palente (1,50 kn)

4 žlice maslinovog ulja (1,32 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Za lako čišćenje, obložite protvan aluminijskom folijom i onda sve još pokrijte papirom za pečenje. Stavite na stranu. Skinite i bacite stručke sa sunčanica. Gljive očistite tako da im vlažnim papirnatim ručnikom samo nježno prebrišete klobuke.

Umutite u gustu smjesu jaja, sol, papar i brašno te po potrebi dodajte i mrvicu vode. Gljive umočite u smjesu i onda obložite palentom. Obje strane gljiva lagano premažite maslinovim uljem i raširite sunčanice po pripremljenom protvanu. Pecite 20 minuta, dok ne budu hrskave i zlatno-smeđe. Poslužite odmah.

Crispy Oven Roasted Parasol Mushrooms (wheat free, vegetarian) / Hrskave pohane sunčanice iz pećnice (bez pšenice, vegetarijanske)

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

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This summer lentils seem to be my most favorite ingredient. They are super quick to cook, cheap, filling and tasty. I am sneaking them into every dish and everything appears to be suddenly improved by lentils. This dish is very quick to make and super tasty. You can also easily make it vegan by just swapping butter for coconut oil.

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INGREDIENTS:

(Yields 4 servings / 1.01 EUR per serving / 4.03 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 tbsp butter (0.53 EUR)

500 grams Portobello mushrooms (2.00 EUR)

1 cup green lentils (0.67 EUR)

1 cup rice (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

3 cups water (–)

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METHOD:

Peel the onion and garlic and finely dice them. Wash and thinly slice mushrooms. Pick through lentils, then rinse well in a colander, together with rice.

Add the onion to olive oil and saute until slightly translucent. Throw in garlic and butter and give a good stir. When butter melts, add in sliced mushrooms. You might want to do this in two or three smaller batches as the mushrooms cook down. After a few minutes dump in lentils, rice, salt, pepper, parsley and bay leaf. Cover with water, stir and bring to a boil. Reduce heat and simmer with lid cracked open for 15-20 minutes, until lentils and rice are thoroughly cooked through. Stir occasionally and add in a splash of water if necessary.

This dish reheats great and will keep refrigerated for a few days, so you can prepare ahead and have your lunch ready to take to work.

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Čini mi se kako mi je ovo ljeto leća postala najdraža namirnica, što je sasvim i razumljivo jer se brzo skuha, jeftina je, zasitna i fina. Počela sam leću ubacivati u skoro sva jela, a sa njom je i sve odmah nekako ukusnije. Ovaj je recept jako jednostavan i fin. Lako ga možete modificirati i u veganski, ako maslac zamijenite sa kokosovim uljem.

SASTOJCI:

(Za 4 porcije / 7,54 kn po porciji / 30,17 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja čenjaka (1,00 kn)

4 žlice maslaca (4,00 kn)

500 g šampinjona (15,00 kn)

1 šalica zelene leće (5,00 kn)

1 šalica riže (2,00 kn)

1 žličica soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,25 kn)

3 šalice vode (–)

PRIPREMA:

Ogulite i sitno nasjeckajte luk i češnjak. Operite i narežite gljive na tanke listiće. Proberite leću, pa skupa sa rižom dobro isprerite pod tekućom vodom u cjediljci.

Bacite luk na maslinovo ulje i kratko prodinstajte dok ne postane staklast. Dodajte češnjak i maslac, pa dobro promiješajte. Kada se maslac rastopi, postepeno u dve ili tri manje ture dodajte gljive da se i one skuhaju. Nakon par minuta dodajte leću, rižu, sol, papar, peršin i lovorov list. Prelijte preko svega vodu, promiještajte i pustite da zavrije. Smanjite vatru i krčkajte uz povremeno miješanje sa odškrinutim poklopcem 15-20 minuta, dok se riža i leća do kraja ne skuhaju. Po potrebi dodajte još malo vode.

Ovo se jelo super podgrijava, a u hladnjaku će držati par dana, tako da slobodno možete skuhati malo više i imati ručak za ponijeti sa sobom na posao.

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

Turkey and Mushroom Phyllo Rolls / Burek sa puretinom i gljivama

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I know, I know, we’ve just finished with the holidays and are probably all ready for a detox and yet here I am, bringing such a rich dish on the table. In my defense, I’ve made this prior to Christmas and everything else I’ve ingested afterwards. I just couldn’t get around to write up a post about it. Well, since I am on vacation as of three days ago, the post is finally being compiled.

Please be warned that this recipe yields an enormous amount and could easily feed 8-10 people, especially if served with a nice big salad. However, this dish both freezes and reheats great, so don’t be afraid to stock up. Oh, and don’t be intimidated by this super long block of text. You’ll see that this dish is actually quite simple to make and, while it might take up some time, it’s most absolutely worth it.

INGREDIENTS:

(Yields 12 rolls / 0.93 EUR per roll / 11.17 EUR for all)

To assemble the rolls:

12 sheets of phyllo pastry (1.33 EUR)

500 grams of turkey breast (4.67 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper, divided (0.01 EUR)

3 tbsp sunflower seed oil, divided (0.02 EUR)

2 large onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

3 tbsp butter (0.40 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

Handful of Shiitake mushrooms (1.33 EUR)

2 cups of chicken stock (0.48 EUR)

Handful of fresh parsley (0.13 EUR)

2 tbsp corn starch (0.07 EUR)

2 tbsp warm water (–)

To pour over rolls:

1/3 cup chicken stock (0.08 EUR)

2 tbsp butter (0.27 EUR)

Additional:

Butter for greasing the baking dish (0.07 EUR)

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METHOD:

Start off by cutting turkey breast into small cubes, then toss them with ½ teaspoon of salt and ½ teaspoon of pepper and allow to sit for about 20 minutes. Meanwhile you can dice the onion, mince garlic, cut mushrooms into thin strips and finely chop up parsley, so you have everything ready for later on.

Place a larger pot on high heat, add 1 tablespoon of oil to it and stir-fry half of the turkey. Using a slotted spoon remove the meat from the pot and set aside, add another tablespoon of oil and fry the rest of the meat. Remove all meat and keep aside.

Add remaining oil to the pot and sauté onion until softened and slightly translucent. Add in minced garlic, stir and cook for a minute or two. Now add in butter, mushrooms and remaining salt and pepper and stir everything well. Cook for about 10 minutes, so the mushrooms can soften down. Pour stock over, add in parsley and bring to a rolling boil. Once boiling, dissolve corn starch in warm water and stir into the filling so it thickens. Return the fried turkey back to the pot, stir everything well, then taste and adjust seasoning.

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Allow the filling to cool down a bit. Meanwhile grease your baking dish or dishes with a bit of butter and set aside. I assembled my rolls in two baking dishes, baking one right away and freezing one for later, so do this the way it works for you.

When ready to bake, preheat oven to 180°C. Spread phyllo sheets on clean flat surface. Assemble the rolls by adding about 3 tablespoons of filling to each phyllo sheet and roll them up, then nest the rolls neatly in to the prepared baking dish. If you’re planning to freeze the rolls, cover the prepared baking dish with assembled rolls with cling foil, then stash in the freezer. There is no need to thaw the rolls before baking, just add about 5 minutes to the total baking time. Otherwise, place the rolls in preheated oven and bake for 30 minutes, until golden and crispy.

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If you enjoy the rolls super crispy, you can eat them up right away because they are ready. I prefer mine softened, so I add an additional step. Please note that the amount of stock and butter for drizzling over rolls are for the total amount of 12 rolls which are in the recipe. If you froze a portion, adjust the amount accordingly so you don’t end up with a soggy mess.

Once the rolls are baked, bring the remaining 1/3 cup of stock to a boil with 2 tbsp of butter. Drizzle this mixture over baked rolls, cover the baking dish with aluminum foil and return to the oven for another 10 minutes. Be super careful when handling the baking dish because it’s gonna be hot. Also, be equally careful when removing the foil so the steam doesn’t get to you. Cut the rolls up in smaller pieces and serve them warm. For reheating, just nuke them up in a microwave for half a minute or reheat in the oven in a covered oven-safe dish.

Znam, znam, tek smo završili sa blagdanima i svi smo skupa vjerojatno spremni za jedan detox, a eto mene sa jednim ovako bogatim jelom. U svoju obranu mogu reći da sam ovo radila prije Božića i prije nego što sam potamanila sve što je uslijedilo. Ali jednostavno nisam nikako uspijevala sjesti i napisati recept. E pa pošto sam od prije tri dana na godišnjem odmoru, ovaj post je napokon napisan.

Molim vas da imate na umu da je ovo recept za enormnu porciju i lako može nahraniti 8-10 ljudi, posebno ako bureke poslužite sa nekom lijepom velikom salatom. No ovo se jelo također i super smrzava i podgrijava, pa se nemojte bojati napraviti zalihu. E da, i nedajte da vas ovaj super dugi blok teksta obeshrabri. Ovakav burek je jako jednostavan za napraviti, a iako možda zahtijeva malo više vremena, stvarno se isplati jer je prefin.

SASTOJCI:

(Za 12 bureka / 6,98 kn po bureku / 83,73 kn za sve)

Za nadjev za bureke:

12 komada kora za savijače (10,00 kn)

500 g purećih prsa (35,00 kn)

1 žličica soli, podijeljena (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

3 žlice suncokretovog ulja, podijeljene (0,15 kn)

2 velika luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

3 žlice maslaca (3,00 kn)

500 g šampinjona (15,00 kn)

Pregršt gljiva shii taka (10,00 kn)

2 šalice pilećeg temeljca (3,62 kn)

Pregršt svježeg peršina (1,00 kn)

2 žlice kukuruznog škroba (0,50 kn)

2 žlice tople vode (–)

Za zaljev:

1/3 šalice pilećeg temeljca (0,60 kn)

2 žlice maslaca (2,00 kn)

Dodatno:

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

PRIPREMA:

Za početak narežite puretinu na sitne kockice, pomiješajte sa po ½ žličice soli i ½ žličice papra, pa ostavite da miruju 20-tak minuta. U međuvremenu možete narezati luk, češnjak, gljive i peršin da vam sve bude kasnije spremno.

Stavite veći lonac na jaku vatru, pa na žlici ulja ispecite pola puretine. Maknite meso kada je gotovo, dodajte novu žlicu ulja i ispecite ostatak mesa. Svo meso izvadite iz lonca i držite sa strane.

Dodajte ostatak ulja i na njemu izdinstajte luk da omekša i postane staklast. Ubacite češnjak, promiješajte i kuhajte minutu-dvije. Sada dodajte maslac, gljive i ostatak soli i papra, pa sve dobro promiješajte. Kuhajte desetak minuta, dok gljive ne omekšaju. Prelijte temeljac, dodajte sjeckani peršin i pustite da zavrije. Razmutite kukuruzni škrob u vodi i umiješajte u kipući nadjev da ga zgusnete. Vratite u lonac pečenu puretinu, sve dobro promiješajte, kušaje i prilagodite začine.

Pustite da se nadjev malo ohladi. U međuvremenu namastite posudu ili posude za pečenje i stavite na stranu. Ja sam bureke raspodijelila u dva protvana, s time da sam jedan pekla odmah, a drugi smrznula za kasnije, pa organizirajte situaciju kako vama najbolje odgovara.

Kada ste spremni za pečenje, zagrijte pećnicu na 180°C. Raširite kore na čistoj ravnoj površini. Na svaku koru stavite oko 3 žlice nadjeva, zarolajte i slažite u pripremljeni protvan. Ako planirate smrzavati bureke, samo pokrijte protvan sa složenim burekima sa prozirnom folijom i stavite u frizer. Nemorate ništa odmrzavati prije pečenja, samo pecite još dodatnih 5 minuta. U protivnom, stavite bureke u pećnicu i pecite 30 minuta, dok ne postanu zlatno-žuti i hruskavi.

Ako volite hrskave bureke, možete ih odmah sada jesti jer su spremni. Ja volim da su mekaniji, pa dodajem i zaljev. Imajte na umu da je količina zaljeva ovdje u receptu za svih 12 bureka, pa ako ste nešto smrzavali prilagodite količinu da ne završite sa gnjecavim užasom.

Kada su bureki pečeni stavite da ostatak od 1/3 šalice temeljca sa 2 žlice maslaca zavrije. Pokapajte ovaj zaljev po pečenim burecima, pokrijte protvan aluminijskom folijom i vratite u pećnicu na 10 još minuta. Budite jako oprezni kada baratate protvanom jer će sve biti vruće, kao i kada ćete micati foliju sa njega, da vas para ne zahvati. Bureke narežite na manje komade i poslužite tople. Za podgrijavanje, bombardirajte ih u mikrovalnoj pola minute ili podgrijte u pećnici u poklopljenoj posudi.

Turkey and Mushroom Phyllo Rolls / Burek sa puretinom i gljivama

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

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While I had the oven running for some other things, I’ve decided to dump all of the soup items in there too, instead of cooking things down stovetop. Man, what a great decision that was! Roasting gave such a nice deep flavour to everything. Plus, it makes room for you to do other things around the house.

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INGREDIENTS:

(Yields 4 generous servings / 0.93 EUR per serving / 3.71 EUR for all)

½ kilo Portobello mushrooms (1.33 EUR)

7-8 Shiitake mushrooms(1.33 EUR)

4 young potatoes (0.67 EUR)

1 large onion (0.10 EUR)

4 garlic cloves(0.10 EUR)

2 tbsp olive oil (0.09 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

4 cups water (–)

Handful of chopped fresh parsley for serving (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Halve and quarter mushrooms. Give potatoes a good scrub and dice with skins intact. Peel and quarter onion. Leave skins on garlic cloves and cut them in half. Toss it all with olive oil, salt and pepper and bake for 30-40 minutes, until slightly charred. Allow things to cool down a bit, squeeze garlic cloves out of their skins and run everything through a food processor with 4 cups of water.

Place the soup on high heat and bring to a boil and cook for a few minutes. Serve hot, sprinkled with fresh parsley.

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Kad mi je već pećnica gorila radi drugih stvari, odlučila sam sve za juhu ubaciti unutra, umjesto da krčkam stvari na štednjaku. E pa to je bila super odluka! Pečenje je dalo svemu fini okus. Osim toga, ovakva metoda vam oslobađa vrijeme da se bavite nečim drugim.

SASTOJCI:

(Za 4 izdašne porcije / 6,94 kn po porciji / 27,77 kn za sve)

½ kg šampinjona (10,00 kn)

7-8 Shiitaka (10,00 kn)

4 mlada krumpira (5,00 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

½ žličice soli (0,01 kn)

½ žličice svježeg mljevenog crnog papra (0,10 kn)

4 šalice vode (–)

Pregršt svježeg nasjeckanog peršina za posluživanje (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Narežite gljive na polovine i četvrtine. Dobro izribajte krumpire pa ih narežite na kocke skupa sa kožom. Ogulite i raščetvorite luk. Ostavite ljusku na češnjaku, pa češnjeve prerežite na pola. Sve pomiješajte sa maslinovim uljem, soli i paprom i pecite 30-40 minuta, dok se ne ulovi korica. Pustite da se sve mrvicu ohladi prije nego što ćete češnjak istisnuti iz ljuski i izblendatisa svim ostalim sastojcima i 4 šalice vode.

Stavite juhu na jahu vatru, pa kada zavrije kratko prokuhajte. Poslužite juhu vruću, posipanu sa malo svježeg peršina.

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

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I love mushrooms and I love scrambled eggs, but cooking them together often results with eggs swishing in mushroom water. And that’s pretty yucky. So I’ve decided to deconstruct the mushroom scrambled eggs and make two separate dishes.Which is also a breeze, as it all cooks fairly quickly. Plus, you can use the same pan and thus have less to clean up. And there you have a perfect weekend breakfast or weekday dinner. IMGP3964

INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.34 EUR for all)

For the mushrooms:

1 tbsp vegetable oil (0.01 EUR)

1 medium leek (0.13 EUR)

1 small onion (0.07 EUR)

2 tbsp butter (0.27 EUR)

250 g cremini mushrooms (0.73 EUR)

100 g shiitake mushrooms (0.93 EUR)

Pinch of salt (0.01 EUR)

Crack of fresh black pepper (0.01 EUR)

Handful of fresh parsley (0.13 EUR)

For chili scramble:

1 tbsp vegetable oil (0.01 EUR)

2 small chili peppers (0.13 EUR)

4 large eggs (0.80 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

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METHOD:

Wash and finely chop leek, onion, parsley and chili. Cut mushrooms in thin stripes. Heat a skillet with tablespoon of oil, add leek and onion and sauté for a minute or two on high. Add butter, mushrooms, salt and pepper and stir well. Cook for a few minutes, stirring occasionally, until mushrooms cook down and most of their liquid evaporates. Remove from heat, fold in fresh parsley and set aside on a plate.

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Wipe the skillet clean with a paper towel and place on medium heat with a tablespoon of vegetable oil. Add diced chili and sauté for a minute or two. Meanwhile, in a small bowl, whisk eggs with milk and a pinch of salt. Pour eggs over chili and gently fold with a spatula for up to a minute, until cooked through. Serve immediately.

Obožavam gljive i obožavam kajganu, ali kada ih kuham zajedno rezultat su često jaja koja se bljućkaju u vodici od gljiva. A to je poprilično gadno. Zato sam odlučila rastaviti kajganu s gljivama na dva zasebna jela. Što je također brzo gotovo jer se sve za čas skuha. Osim toga, možete iskoristiti istu tavu i uštediti na čišćenju. I tako imate savršeni vikend doručak ili tjednu večeru.

SASTOJCI:

(Za 2 porcije / 12,42 kn po porciji / 24,84 kn za sve)

Za gljive:

1 žlica ulja (0,01 kn)

1 srednji poriluk (1,00 kn)

1 mali luk (0,50 kn)

2 žlice maslaca (2,00 kn)

250 g smeđih šampinjona (5,50 kn)

100 g shiitaka (7,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina (1,00 kn)

Za čili kajganu:

1 žlica ulja (0,01 kn)

2 male čili papričice (1,00 kn)

4 jaja (6,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Operite i fino nasjeckajte poriluk, luk, peršin i čili. Narežite gljive na listiće. Zagrijte tavu sa žlicom ulja, pa dodajte poriluk i luk i dinstajte minutu-dvije na jakoj vatri. Dodajte maslac, gljive, sol i papar i dobro promiješajte. Kuhajte nekoliko minuta uz povremeno miješanje dok većina tekućine iz gljiva ne ispari. Umiješajte svježi peršin pa odložite na stranu na tanjuru.

Obrišite tavu papirnatim ručnikom, dodajte žlicu ulja i stavite na srednje jaku vatru. Dodajte sitno narezani čili i pirjajte minutu-dvije. U međuvremenu, u maloj zdjelici razmitite jaja sa mlijekom i solju. Prelijte jaja preko čilija, pa špatulom nježno preklapajte do jedne minute, dok se ne skuhaju. Poslužite odmah.

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem