Best Ever Carrot, Ginger and Tomato Soup (vegan) / Najbolja ikad juha od mrkve, đumbira i rajčice (veganska)

I need to be completely honest with you and admit that I wasn’t sold on the concept of carrot ginger soup right away. But that was simply because I never tried any. However, once I finally decided to give this flavor combo a try, I was immediately sold. I’ve made a ton of variations of this soup ever since, but this one is definitely my ever favorite. For now, at least. 🙂

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INGREDIENTS:

(Yields 4 servings / 0.56 EUR per serving / 2.22 EUR for all)

3 tbsp coconut oil (0.20 EUR)

1 large onion (0.10 EUR)

4 carrots (0.40 EUR)

Thumb-sized piece of ginger (0.13 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp ground turmeric (0.07 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp brown sugar (0.01 EUR)

2 cups tomato puree (0.67 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Peel, wash and chop up the onion and carrots. Mince ginger and garlic. Add the oil, onion and carrots to a pot on high heat and saute for 5-10 minutes to slightly caramelize. Add in minced ginger, garlic, salt, black pepper, red pepper flakes, turmeric and curry powder. Stir and cook for a minute or two until the spices are fragrant before adding in brown sugar, tomato puree and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes. Occasionally give it a stir and add in a splash of water if needed.

After 20 minutes remove from heat and pulse with an immersion blender. Taste and adjust seasonings and serve up. This soup also reheats great and tastes even better on the second day, so now you know what to meal prep.

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Moram biti iskrena sa vama i priznati da me koncept juhe od mrkve i đumbira isprva i nije baš oduševio. Doduše, razlog tome je bio što takvu juhu jednostavno nisam nikada imala prilike probati. Međutim, kada sam se napokon jednom odlučila isprobati tu kombinaciju okusa, juhica me odmah osvojila. Napravila sam do sada već bezbroj varijacija ove juhe, ali ova tu mi je definitivno najdraža. Barem za sada. 🙂

SASTOJCI:

(Za 4 porcije / 4,22 kn po porciji / 16,86 kn za sve)

3 žlice kokosovog ulja (1,50 kn)

1 veliki luk (0,75 kn)

4 mrkve (3,00 kn)

Komadić đumbira veličine palca (1,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica kurkume u prahu (0,50 kn)

1 žlica curry praha (1,00 kn)

1 žlica smeđeg šećera (0,10 kn)

2 šalice pasirane rajčice (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i mrkve, a đumbir i češnjak naribajte. Kokosovo ulje, luk i mrkve stavite u lonac na jaku vatru, pa dinstajte 5-10 minuta da se blago karameliziraju. Dodajte đumbir, češnjak, sol, papar, čili, kurkumu i curry prah. Promiješajte i kuhajte minutu-dvije, samo da začini zamiriše, prije nego što dodate šećer, pasiranu rajčicu i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta. S vremena na vrijeme promiješajte, a prema potrebi dodajte još malo vode.

Nakon 20 minuta maknite juhu sa vatre i propulsirajte ju štapnim mikserom. Kušajte i prilagodite začine, te poslužite. Ova juhica se također i super podgrijava, a meni je još i finija idući dan, tako da sada znate što si trebate skuhati za sutra.

Best Ever Carrot, Ginger and Tomato Soup (vegan) / Najbolja ikad juha od mrkve, đumbira i rajčice (veganska)

Dump and Bake Mushroom, Chickpea and Rice Tray (vegan) / Protvan iz pećnice sa gljivama, slanutkom i rižom (veganski)

If you’ve been around this blog for a while, then you know that I am constantly on the lookout for new recipes hacks that yield easy, delicious and uncomplicated dishes. This one is perfect on all fronts are requires so little effort that it’s altogether ridiculous. I’ve made this tray on Monday and had meals secured throughout the whole week. To make things more interesting, I would usually doctor the meals up by adding various things to the original dish when reheating, like soy sauce and chili sauce combo, cheese and sour cream combo or chunks of roast chicken. You can also add in some extra veggies or a fried egg and really, anything else that your heart desires.

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INGREDIENTS:

(Yields 6 generous servings / 0.41 EUR per serving / 2.47 EUR for all)

1 large onion (0.10 EUR)

1 large carrot (0.10 EUR)

3 garlic cloves (0.10 EUR)

250 grams mushrooms (1.00 EUR)

2 cups of precooked chickpeas (0.40 EUR)

1 cup uncooked white rice (0.20 EUR)

2 and ½ cups veggie broth (0.17 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried thyme (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

Preheat the oven to 190°C. Peel, wash and chop up all the veggies and mushrooms. Add chopped veggies to a deep baking tray together with chickpeas and uncooked rice. Stir to evenly combine. Add the veggie broth to a saucepan and bring to a rolling boil. Stir in salt, black pepper, red pepper flakes, thyme and parsley into the broth, then pour this liquid over your veggies and rice. Gently stir so that it’s all evenly distributed, then wrap the tray tightly in aluminum foil. Bake for 45 minutes, until the rice is thoroughly cooked through. Carefully remove the foil, fluff up the rice, taste and adjust seasoning then serve.

Like I’ve already said, this dish is fantastic for meal prep and really reheats wonderfully.

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Ako ste dovoljno dugo na ovom blogu, onda sigurno znate da stalno tražim neke nove metode kako da dobijem jednostavna, ukusna i nimalo komplicirana jela. Ovo ovdje je savršeno na svim tim frontama i zahtijeva tako malo truda da je to sve skupa smiješno. Ja sam ovaj protvan smutila u ponedjeljak i imala obroke osigurane cijeli tjedan. Da stvari učinim zanimljivijima, obično bi još nešto i nadodala u originalno jelo sa svakim obrokom, kao recimo kombinaciju soja sosa i čili umaka, ili drugi puta sir i kiselo vrhnje, ili pak komadiće pečene piletine. Također si možete ubaciti i još malo ekstra povrća ili možda prženo jaje. Ma ono, stvarno samo nebo je tu granica.

SASTOJCI:

(Za 6 izdašnih porcija / 2,90 kn po porciji / 17.41 kn za sve)

1 veliki luk (0,75 kn)

1 velika mrkva (0,75 kn)

3 češnja češnjaka (0,75 kn)

250 g šampinjona (7,50 kn)

2 šalice kuhanog slanutka (3,00 kn)

1 šalica sirove bijele riže (1,50 kn)

2 i ½ šalice povrtnog temeljca (1,25 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

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

1 žličica sušenog timijana – majčine dušice (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 190°C. Operite, ogulite i nasjeckajte svo povrće i gljive. Sjeckano povrće i gljive ubacite u protvan skupa sa slanutkom i rižom i promiješajte. Temeljac stavite u lončić na jaku vatru i pustite da zavrije. Umiješajte u temeljac sol, papar, čili, timijan i peršin, pa taj miks prelijte preko povrća i riže. Nježno malo promiješajte tako da se sve ravnomjerno rasporedi, i protvan čvrsto prekrijte aluminijskom folijom. Pecite 45 minuta dok riža ne bude skroz kuhana. Pažljivo maknite foliju, sve malo promiješajte viljuškom, kušajte i prilagodite začine, pa odmah poslužite.

Kao što sam već rekla, ovo je jelo savršeno za pripremiti unaprijed jer se super podgrijava.

Dump and Bake Mushroom, Chickpea and Rice Tray (vegan) / Protvan iz pećnice sa gljivama, slanutkom i rižom (veganski)

Cheesy Potato Casserole / Francuski krumpir sa sirom

We still had a bit of leftovers lying around from Easter, so I decided to throw together this easy and delicious dish. You could definitely make this whole thing a lot healthier by including fresh veggies of your choice, but I kinda mostly went for a more decadent experience. We did have the casserole with a big salad on the side, so we were responsible adults after all. 😀

This dish doesn’t really photograph the best, especially once you start digging in and pulling it out of its tray, but it was very tasty, nevertheless.

Unfortunately, we only had new potatoes around, which weren’t really the best choice as it took them a whole century to crisp up. But I wasn’t going to go out to the store just for the sake of picking up perfect potatoes, so it is what it is. I’ve adjusted the baking time in the recipe to accommodate regular potatoes, as those would work out the best. However, please stay safe and work with what you have at home.

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INGREDIENTS:

(Yields 6 servings / 1.11 EUR per serving / 6.65 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

10 medium-sized potatoes (1.33 EUR)

5 hard-boiled eggs (1.00 EUR)

1 cup diced ham (2.00 EUR)

2 cups shredded cheese, divided (1.33 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

1 cup sour cream (0.40 EUR)

2 fresh eggs (0.40 EUR)

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METHOD:

Cook the whole potatoes in their skins for about 15 minutes until they are half-done. Allow them to cool a bit, then peel and cut into thin coins. Cut the boiled eggs into coins as well.

Preheat the oven to 200°C and lightly grease a casserole dish or a square baking pan with a bit of oil. Layer half of the potatoes on the bottom of prepared pan, then top with eggs, ham and cheese (reserve about a cup of cheese for later). Drizzle a bit of oil and season everything well with salt, pepper and oregano. In a small bowl, whisk together sour cream and the eggs, then dollop the mixture over ingredients in your casserole. Top everything with more potatoes, drizzle more oil, season the top layer with salt, pepper and oregano, dollop cream mixture and scatter a bit of ham on top of everything. You could definitely make even more layers, but I was kinda lazy, hah!

Bake for about 30-40 minutes, until crispy and golden brown on top. Top with reserved cheese, then finish baking for just another five minutes. Serve warm with a big salad of your choice.

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Imali smo po doma još nekih ostataka koji su nam preostali od Uskrsa, tako da sam odlučila smućkati ovo brzo i jednostavno jelo. Francuski krumpir biste definitivno mogli napraviti u nekoj zdravijoj varijanti ako bi ste unutra ubacili i neko svježe povrće, međutim ja sam više išla na čistu dekadenciju. Iako, imali smo uz ovo i veliku šarenu salatu, tako da smo ipak mogli proći pod odgovorne odrasle osobe. 😀

Ovo jelo definitivno nije najfotogeničnije, posebno kada sve raskopate i izvadite na tanjure. Ali je neovisno o tome, jako jako ukusno.

Na žalost, doma smo imali jedino mlade krumpire koji se i nisu baš pokazali idealnima, jer im je trebalo cijelo stoljeće da se bar malo zahrskaju. Međutim, nisam planirala izaći iz kuće samo zato da bi si u dućanu kupila savršeni krumpir, tako da sam se snašla sa onime što je već bilo pri ruci. Niže u receptu sam prilagodila vrijeme pečenja tako da odgovara običnim krumpirima. No i vi isto pazite na sebe i ne izlazite nikuda ako ne morate, već improvizirajte sa onime što već imate kod sebe.

SASTOJCI:

(Za 6 porcija / 8,30 kn po porciji / 49.81 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

10 srednje velikih krumpira (10,00 kn)

5 tvrdo kuhanih jaja (7,50 kn)

1 šalica šunke narezane na kockice (15,00 kn)

2 šalice ribanog sira, podijeljene (10,00 kn)

1 žličica soli (0,01 kn)

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

1 žličica origana (0,50 kn)

1 šalica kiselog vrhnja (3,00 kn)

2 svježa jaja (3,00 kn)

PRIPREMA:

Neoguljene krumpire kuhajte cijele u vodi 15-tak minuta, dok ne budu na pola skuhani. Pustite ih da se malo ohlade, pa ih ogulite i narežite na tanke novčiće. Kuhana jaja također narežite na novčiće.

Pećnicu zagrijte na 200°C te protvan za pečenje lagano namastite sa malo ulja. Pola krumpira posložite po dnu protvana, pa po njima rasporedite jaja, šunku i sir (s tima da oko šalicu sira sačuvajte za kasnije). Sve pokapajte sa malo ulja i dobro začinite solju, paprom i origanom. U maloj zdjelici razmutite vrhnje sa svježim jajima, pa tu smjesu pokapajte po sastojcima u protvanu. Sada poslažite po svemu ostatak krumpira, opet začinite uljem, solju, paprom i origanom, pokapajte ostatak smjese od vrhnja, te još po svemu raštrkajte malo šunke. Definitivno možete sve slagati u još više slojeva, ali ja sam bila lijena, haha.

Pecite sve 30-40 minuta, da se krumpiri zahrskaju i dobiju zlatnu koricu. Posipajte po svemu sir koji ste sačuvali i vratite u pećnicu na još samo pet minuta. Poslužite toplo sa velikom salatom po vašem izboru.

Cheesy Potato Casserole / Francuski krumpir sa sirom

Barley and Chickpea Stew (vegan) / Varivo od ječma i slanutka (vegansko)

These one-pot type of dishes not only feed my tummy, but also my soul. Additionally, you only get one single pot dirty and end up with a ton of food. I often whip something like this as a meal prep and then I am all set for the week with minimal effort and minimal number of dirty dishes involved. 😀

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INGREDIENTS:

(Yields 6 generous servings / 0.60 EUR per serving / 3.60 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.30 EUR)

1 red pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp tomato paste (0.27 EUR)

1 cup barley (0.13 EUR)

3 cups cooked chickpeas (0.60 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

8 cups of veggie broth (0.53 EUR)

Optional for serving:

Fresh baby spinach (0.67 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Add oil, onion, carrots and red pepper to a large pot on high heat and saute for about 10 minutes, until veggies are slightly caramelized. Throw in minced garlic, tomato paste, barley, chickpeas, salt, black pepper, red pepper flakes, garlic powder, paprika, thyme, bay leaf, parsley and veggie broth. Give a good stir, bring to a rolling boil and simmer with a lid cracked open for about 45 minutes, until barley is thoroughly cooked through. Stir occasionally while it’s cooking and also add in a splash of water if needed. Taste and adjust seasoning.

For extra greens, serve the stew on a bed of fresh baby spinach. The spinach will wilt down from residual heat. This stew reheats and freezes great, so it’s an excellent meal prep option to have.

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Ovakva jela na žlicu nisu samo hrana za moj želuček, već i za moju dušu. Osim toga, zaprljate samo jedan lonac, a na kraju vam ispadne tona svega. Stoga često smutim nešto ovoga tipa i onda imam riješen ručak za cijeli tjedan sa minimalnom količinom posla i minimalnom količinom prljavog suđa. 😀

SASTOJCI:

(Za 6 izdašnih porcija / 4,47 kn po porciji / 26.81 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (2,25 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 šalica ječma (1,00 kn)

3 šalice kuhanog slanutka (4,50 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog timijana – majčine dušice (0,50 kn)

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

8 šalica povrtnog temeljca (4,00 kn)

Dodatno za posluživanje:

Svježi baby špinat (5,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ulje, luk, mrkve i papriku ubacite u veliki lonac na jakoj vatri i dinstajte desetak minuta da se povrće blago karamelizira. Dodajte sjeckani češnjak, koncentrat rajčice, ječam, slanutak, sol, papar, čili, češnjak u prahu, dimljenu papriku, timijan, lovor, peršin i temeljac. Dobro promiješajte, pustite da zavrije te krčkajte sa odškrinutim poklopcem jedno 45 minuta, dok ječam nije skroz do kraja kuhan. Dok se varivo kuha, s vremena na vrijeme ga promiješajte, a po potrebi dodajte i još malo vode. Kušajte i prilagodite začine.

Za malo ekstra zelenjave, varivo poslužite preko velikog pregršta baby špinata koji će povenuti od zaostale topline. Ovo se varivo super podgrijava i smrzava, tako da je super opcija za pripremiti unaprijed.

Barley and Chickpea Stew (vegan) / Varivo od ječma i slanutka (vegansko)

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

The cool winter weather makes me crave nothing more than soups. I could eat all the soups ever. Spicy, mild, creamy or clear, just bring those soups on and I’ll love them all the same. This soup is super easy to make and quite hearty thanks to the barley and potatoes, so it basically makes a full lunch. There’s nothing more comforting than getting cozy under a blanket with a nice bowl of this deliciousness.

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INGREDIENTS:

(Yields 6 servings / 0.88 EUR per serving / 5.29 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

500 grams white mushrooms (2.00 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

3 tbsp vegan butter (0.40 EUR)

3 carrots (0.30 EUR)

3 potatoes (0.30 EUR)

4 garlic cloves (0.13 EUR)

1 cup of barley (0.13 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

6 cups of veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, white mushrooms, shiitake mushrooms and butter to a large pot on high heat then saute for about ten minutes to slightly caramelize. Now add in carrots, potatoes and minced garlic, stir and cook for additional five minutes to get things lightly browned. Finally, add in barley, tomato paste, salt, black pepper, red pepper flakes, soy sauce and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 45 minutes, until the barley is thoroughly cooked through. Serve warm with a slice of some nice bread, or portion out to have for later, as this soup reheats great.

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U hladnim zimskim danima (iako, nije baš i da je ove godine neka zima) jedu mi se samo juhe i juhe. Ljute, blage, kremaste ili bistre, samo mi dajte juhice i meni budu sve bile super. Ovaj recept u nastavku je totalno jednostavan za napraviti, a dobiti ćete zasitno jelo zahvaljujući ječmu i krumpirima, pa zapravo može proći i kao kompletan ručak. A meni nema ništa draže nego se fino umotati doma u dekicu sa zdjelicom ove fine juhice.

SASTOJCI:

(Za 6 porcija / 6,60 kn po porciji / 39,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

100 g shiitaka (7,50 kn)

3 žlice veganskog maslaca (3,00 kn)

2 mrkve (2,25 kn)

3 krumpira (2,25 kn)

4 češnja češnjaka (1,00 kn)

1 šalica ječma (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

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

2 žlice soja sosa (1,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, šampinjone, shiitake i maslac dodajte u veliki lonac na jakoj vatri, pa dinstajte desetak minuta da se gljive blago karameliziraju. Sada ubacite mrkve, krumpire i češnjak, dobro promiješajte te kuhajte jedno pet minuta da sve dobije boju. Na kraju dodajte i ječam, koncentrat rajčice, sol, papar, čili, soja sos i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem jedno 45 minuta, dok se ječam ne skuha do kraja. Poslužite odmah sa kriškom nekog finog kruha ili pak rasporedite u porcije za kasnije, pošto se ova juhica super podgrijava.

Mushroom and Barley Soup (vegan) / Juha od gljiva i ječma (veganska)

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

If you are a fan of sauerkraut and quick meals, definitely give this one a go. I’ve had some homemade sauerkraut on hand to use up in this dish and it turned out fantastic. My sauerkraut was a combo of cabbage and carrots which gave the dish some additional sweetness. It all paired really well with smoky sausages and I can’t wait to make this again. Also, since my sauerkraut was pretty salty, no additional salt was needed in the dish.

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INGREDIENTS:

(Yields 4 servings / 0.68 EUR per serving / 2.70 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 medium sized sausage (1.00 EUR)

2 cups sauerkraut (0.40 EUR)

4 garlic cloves (0.13 EUR)

2 tbsp tomato puree (0.27 EUR)

½ tsp smoked paprika (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tsp brown sugar (0.01 EUR)

1 bay leaf (0.01 EUR)

4 medium sized potatoes (0.40 EUR)

2 cup veggie broth (0.13 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Slice the sausage into coins. Add oil and onion to a skillet on medium heat and saute for a few minutes until translucent. Add in the sausage, sauerkraut and garlic, stir and cook briefly to slightly caramelize. Now add in tomato puree, smoked and Hungarian paprika, garlic powder, red pepper flakes, black pepper, parsley, sugar, bay leaf, potatoes and broth. Give it all a good stir, bring to a rolling boil and reduce heat to a gentle simmer. Cook with a lid cracked open for 30 minutes until the potatoes are softened. Be sure to give it a good stir from time to time and add in a splash of water if needed. Serve warm.

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Ako ste ljubitelj kiselog zelja i brzih jela, definitivno isprobajte recept u nastavku. Ja sam upotrijebila svoje domaće kiselo zelje i konačni je rezultat ispao savršen. Također, u mojem je zelju bilo i malo ribane mrkve koja je jelu dala još malo ekstra slatkoće. Sve se to odlično sparilo sa dimljenim kobasicama i jedva čekam ponovno pripremiti ovaj recept. Također, pošto je moje zelje bilo dosta slano, uopće ništa nije trebalo dodatno soliti.

SASTOJCI:

(Za 4 porcije / 5,04 kn po porciji / 20,15 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 srednje velika kobasica (7,50 kn)

2 šalice kiselog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice dimljene paprike (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

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

1 žlica sušenog peršina (0,50 kn)

1 žličica smeđeg šećera (0,10 kn)

1 lovorov list (0,10 kn)

4 veća krumpira (3,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Kobasicu narežite na tanke novčiće. Ulje i luk stavite u dublju tavu na srednjoj vatri te dinstajte nekoliko minuta da luk postane staklast. Ubacite kobasicu, zelje i češnjak, promiješajte te kratko kuhajte dok se sve blago ne karamelizira. Sada dodajte koncentrat rajčice, dimljenu i slatku papriku, češnjak u prahu, čili, papar, peršin, šećer, lovor, krumpire i temeljac. Dobro promiješajte, pustite da zavrije, pa smanjite vatru. Krčkajte sa odškrinutim poklopcem 30-tak minuta dok se krumpiri skroz ne skuhaju i ne omekšaju, s time da s vremena na vrijeme sve dobro promiješate, a prema potrebi dodate još mrvicu vode. Poslužite toplo.

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca

Y’all know I love one pot dishes and I love pasta. Hence, one pasta dishes are pretty high on my list of life’s priorities. Spaghetti Puttanesca have been around for ages, so here’s my own version of this Italian classic.

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INGREDIENTS:

(Yields 4 servings / 1.16 EUR per serving / 4.63 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 cups cherry tomatoes (1.33 EUR)

4 salted anchovies (0.53 EUR)

4 sundried tomatoes (0.27 EUR)

6 garlic cloves (0.20 EUR)

½ cup pitted olives (0.40 EUR)

Good pinch of red pepper flakes (0.02 EUR)

1 tsp dried oregano (0.07 EUR)

400 grams dried spaghetti (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

2 cups water (–)

½ cup finely shredded hard cheese (0.80 EUR)

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METHOD:

Add the olive oil and cherry tomatoes to a deep skillet on medium heat. Bring to a sizzle, cover with a lid and cook for about 5-10 minutes, until tomatoes are blistered and softened, while giving it an occasional stir. In the meantime, finely chop up anchovies and sundried tomatoes, thinly slice garlic and roughly chop up the olives.

Once the tomatoes are blistered, add in anchovies, sundried tomatoes, garlic, olives, red pepper flakes and oregano. Cook for a few minutes until everything is fragrant before adding in spaghetti, salt, pepper and water. Make sure that the spaghetti is covered in water, bring to a gentle simmer, cover tightly with a lid and reduce heat. Cook on low for about 10-15 minutes until the spaghetti are cooked through, while giving a gentle stir every now and then. If needed, add in a splash more of water.

Serve immediately, sprinkled generously with finely shredded hard cheese like Grana Padano or Parmigiano Reggiano.

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Već i vrapci na granama znaju da obožavam jela koja se kuhaju u jednom loncu i obožavam tjesteninu. Stoga tjestenina iz jednog lonca kotira prilično visoko na ljestvici mojih životnih prioriteta. Špageti Puttanesca kao koncept postoje već preko pedeset godina, a ovo je moja verzija talijanskog klasika.

SASTOJCI:

(Za 4 porcije / 8,66 kn po porciji / 34,63 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 šalice cherry rajčica (10,00 kn)

4 slana inčuna (4,00 kn)

4 sušene rajčice (2,00 kn)

6 češnjeva češnjaka (1,50 kn)

½ šalice odkoštenih maslina (3,00 kn)

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

1 žličica sušenog origana (0,50 kn)

400 g sušenih špageta (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice vode (–)

½ šalice fino ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Maslinovo ulje i cherry rajčice ubacite u dublju tavu na srednjoj vatri. Kada počne krčkati poklopite i kuhajte 5-10 minuta da se rajčice blago karameliziraju, s time da povremeno sve promiješate. U međuvremenu nasjeckajte inčune i sušene rajčice, češnjak narežite na tanke ploške, te grubo narežite masline.

Kad se cherry rajčice karameliziraju u tavu dodajte inčune, sušene rajčice, češnjak, masline, čili i origano. Kuhajte koju minutu da sve zamiriši prije nego ubacite i špagete, sol, papar i vodu. Vodite računa o tome da su špageti potopljeni, pa pustite da sve zavrije i čvrsto poklopite. Smanjite vatru i krčkajte 10-15 minuta dok špageti ne budu gotovi, a povremeno sve dobro promiješajte. Po potrebi dodajte još mrvicu vode.

Poslužite odmah sa dobrom dozom ribanog tvrdog sira tipa parmezan ili Grana Padano.

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca