Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

Let me tell you, my existence would be meagre and incredibly sad if there weren’t any pasta in the world. Pasta is not only quick and cheap to make, it’s also the ultimate comfort food. I could sing endless praises to pasta, but we might as well just get on with the recipe.

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INGREDIENTS:

(Yields 4 servings / 1.09 EUR per serving / 4.35 EUR for all)

For the pasta:

8 cups water (–)

2 tbsp sunflower seed oil (0.03 EUR)

Good pinch of salt (0.01 EUR)

500 grams fusilli (1.33 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

2 cups tomato puree (0.27 EUR)

2 tbsp dried parsley (0.27 EUR)

2 tbsp apple cider vinegar (0.03 EUR)

1 can of tuna in brine (1.60 EUR)

Additional:

½ cup shredded cheese (0.33 EUR)

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METHOD:

Add water, oil and salt to a pot, place on high heat and bring to a rolling boil. Dump in pasta and cook according to the package instructions to al dente. Drain, rinse well under cold running water and set aside.

While the pasta’s cooking finely dice the onion. When pasta is done and draining, prepare the sauce in the same pot. Add two tablespoons of sunflower seed oil and saute onion on high heat until translucent. Throw in garlic powder, basil, oregano, salt and pepper, stir and cook for a minute so the aromas release from the spices. Dump in tomato puree and parsley and cook for about ten minutes, so the sauce thickens a bit. Stir in apple cider vinegar, drained tuna and cooked pasta. Stir and cook for a minute or two, just until everything is heated through. Serve immediately with a bit of shredded cheese.

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Odmah da razjasnimo – moja egzistencija bi bila poprilično bijedna da u životu nemam tjestenine. Tjestenina ne samo da je brza i jeftina za skuhati, već je i ultimativna hrana za utjehu. No umjesto da sada pišem hvalospjeve o tjestenini, evo vam i recept.

SASTOJCI:

(Za 4 porcije / 8,09 kn po porciji / 32,37 kn za sve)

Za tjesteninu:

8 šalica vode (–)

2 žlice suncokretovog ulja (0,20 kn)

Dobar prstohvat soli (0,01 kn)

500 g fusila (10,00 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 žličica sušenog češnjaka u prahu (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

1 žličica soli (0,01 kn)

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

2 šalice pasirane rajčice (2,00 kn)

2 žlice sušenog peršina (2,00 kn)

2 žlice jabučnog octa (0,20 kn)

1 konzerva tune u salamuri (12,00 kn)

Dodatno:

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Vodu, ulje i sol stavite u veliki lonac na jaku vatru i pustite da zavrije. Ubacite tjesteninu i skuhajte prema uputama na pakiranju da bude al dente. Ocijedite, isperite dobro pod mlazom hladne vode i stavite na stranu.

Dok se tjestenina kuha fino nasjeckajte luk. Kada je tjestenina gotova i pustili ste ju da se cijedi, u istom loncu u kojem ste skuhali tjesteninu napravite umak. Stavite u lonac dvije žlice suncokretovog ulja i prodinstajte luk dok ne bude staklast. Ubacite češnjak, bosiljak, origano, sol i papar, promiješajte, te kuhajte koju minutu da začini otpuste arome. Dodajte pasiranu rajčicu i peršin, te kuhajte desetak minuta da se umak malo zgusne. Umiješajte jabučni ocat, ocijeđenu tunu i kuhanu tjesteninu. Dobro sve promiješajte i kuhajte samo minutu-dvije, da se sve dobro ugrije. Poslužite odmah, posipano sa malo ribanog sira.

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Tuna and Tomato Fusilli / Fusili sa tunom i rajčicom

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

As previously announced in this post where I lamented on beauties and thrills of vegan minced ‘’meat’’, here comes a recipe for vegan Bolognese sauce. Even if you don’t have the ‘’meat’’ already prepared, all of this will come together fairly quickly and produce an amazing meal. This dish also works wonderful as meal prep, so go ahead and make a bunch in advance.

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INGREDIENTS:

(Yields 4 servings / 0.76 EUR per serving / 3.05 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 UR)

2 garlic cloves (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 cups of vegan minced ‘’meat’’ (1.32 EUR)

1 can diced tomatoes (0.53 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the pasta:

Water (–)

1 tsp salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

500 grams dried pasta (0.67 EUR)

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METHOD:

Finely dice the onion and mince garlic. Place a deep skillet on high heat and sauté onion on olive oil for a few minutes, until slightly translucent. Add in minced garlic, oregano and red pepper flakes, then stir for a minute until spices become fragrant. Throw in vegan minced ‘’meat’’ and break it down into smaller chunks with a spatula. Cook for about 10 minutes, until slightly crisped up. Add in tomatoes, parsley, salt and pepper. Give everything a good stir, reduce heat and simmer for another 10 minutes so the flavors combine and the sauce thickens.

Meanwhile, bring a large pot of water to a boil. Add in salt, oil and pasta, then cook it to al dente according to the package instructions. Drain the pasta and transfer to a skillet with sauce to finish off cooking for the last two minutes. If needed, add a splash of pasta water to the sauce to thin it out. Serve immediately, or portion out for future lunches.

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Kao što sam već najavila u ovom postu gdje lamentiram o krasotama veganskog mljevenog ”mesa”, evo vam recept za veganski bolonjez umak. Čak i ako već nemate spremno mljeveno ”meso”, sve ćete ovo moći spremiti vrlo brzo, a rezultat će biti fantastičan objed. Ovo je jelo također super i za prirediti unaprjed pa ponijeti na posao, stoga si slobodno skuhajte malo više.

SASTOJCI:

(Za 4 porcije / 5,80 kn po porciji / 23,21 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

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

2 šalice veganskog mljevenog ”mesa” (9,78 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Za tjesteninu:

Voda (–)

1 žličica soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

500 g sušene tjestenine (5,00 kn)

PRIPREMA:

Sitno nasjeckajte luk i češnjak. Duboku tavu stavite na jaku vatru, pa na maslinovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sjeckani češnjak, origano i čili, promiješajte te kuhajte minutu da začini zamiriše. Bacite na to vegansko mljeveno ”meso” te ga usitnite špatulom u manje komadiće. Kuhajte desetak minuta da se blago zahrska. Dodajte pelate, peršin, sol i papar. Sve dobro promiješajte, smanjite vatru i krčkajte desetak minuta da se okusi prominglaju i umak zgusne.

U međuvremenu stavite veliki lonac vode da zavrije. Dodajte sol, ulje i tjesteninu, koju skuhajte al dente prema uputama na pakiranju. Ocijedite tjesteninu i ubacite ju u tavu sa umakom da se zadnje dvije minute skuha do kraja. Prema potrebi umak razrijedite sa malo vode u kojoj se kuhala tjestenina. Poslužite odmah ili si rasporedite u porcije za kasnije obroke.

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

I have a confession to make. I am a hoarder when it comes to our freezer. I often stash food in there like I am preparing for the apocalypse and usually won’t stop until the freezer is bursting at its seams. Luckily, we only have a small, three drawer freezer. But my ambitions definitely exceed its size. As it happens, the freezer needs periodical defrosting, so when that time arrives, I work my way through the frozen stash. Only to build a new one right after. And so the circle of life continues.

During the last defrosting venture I found a bag of sliced porcini, which my dad foraged in the forest sometime last autumn. I instantly envisaged a giant plate of gnocchi filled with creamy mushroom sauce.

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INGREDIENTS:

(Yields 4 generous servings / 1.58 EUR / 6.31 EUR for all)

For the sauce:

3 tbsp sunflower seed oil (0.04 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

250 grams porcini mushrooms (free – they were foraged!)

500 grams Portobello mushrooms (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 cups sour cream (1.07 EUR)

½ cup warm water (–)

1 cup shredded cheese (0.67 EUR)

For gnocchi:

Water (–)

Good pinch of salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 kilo gnocchi (2.00 EUR)

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METHOD:

Peel and finely dice the onions. Wipe the mushrooms with a damp kitchen towel and cut into thin strips. Place a big pot on high heat and saute the onions on oil for about five minutes until translucent. Add in butter, mushrooms, salt and pepper, stir and cook until the mushrooms are cooked down a bit, for about 10 minutes. Turn the heat down and stir in sour cream, water and shredded cheese. Cook briefly while stirring constantly for just a few minutes, until the cheese is melted and the sauce is smooth and creamy.

At the same time while you’re making the sauce, place another pot of water on high heat for the gnocchi. Add in salt, oil and gnocchi when the water reaches a rolling boil and cook the gnocchi according to package instructions. Once done, drain and serve hot with the mushroom sauce.

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Moram vam priznati da sam poprilični hoarder kada je u pitanju hrana u zamrzivaču. Često ga natrpam kao da se spremam za apokalipsu i ne stajem dok nam zamrzivač ne puca po šavovima. Srećom, imamo samo onaj mali sa tri ladice. No moje ambicije definitivno premašuju njegov kapacitet, a kao što to već biva, s vremena na vrijeme ga se treba i odlediti. Kada dođe do toga, trudim se iskoristiti i pojesti akumulirane zalihe. Samo da bi odmah napravila nove te se tako krug života nastavlja.

U zadnjoj akciji odleđivanja nabasala sam na vrećicu vrganja koje je moj tata prošle jeseni nabrao u šumi. Odmah sam imala viziju ogromnog tanjura njoka u umaku od gljiva.

SASTOJCI:

(Za 4 izdašne porcije / 11,79 kn po porciji / 47,17 kn za sve)

Za umak:

3 žlice suncokretovog ulja (0,30 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

250 g vrganja (besplatni – nabrali smo ih sami!)

500 g šampinjona (15,00 kn)

½ žličice soli (0,01 kn)

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

2 šalice kiselog vrhnja (8,00 kn)

½ šalice tople vode (–)

1 šalica ribanog sira (5,00 kn)

Za njoke:

Voda (–)

Dobar prstohvat soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 kg njoka (15,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive obrišite vlažnim kuhinjskim ručnikom i narežite na tanke listiće. Stavite veliki lonac na jaku vatru i na ulju prodinstajte luk oko pet minuta dok ne bude staklast. Dodajte maslac, gljive, sol i papar, promiješajte, te kuhajte desetak minuta da se volumen gljiva smanji. Smanjite vatru i umiješajte kiselo vrhnje, vodu i ribani sir. Kuhajte uz stalno miješanje koju minutu dok se sir ne rastopi, a umak ne bude gladak i kremast.

Istovremeno dok pripremate umak, stavite još jedan lonac vode na jaku vatru za njoke. Čim voda zakipi dodajte sol, ulje i njoke, pa ih kuhajte prema uputama na pakiranju. Kada su njoki gotovi, ocijedite ih i poslužite vruće sa umakom od gljiva.

Gnocchi with Mixed Mushroom Sauce (vegetarian) / Njoki u umaku od miješanih gljiva (vegetarijanski)

Vegan ”Meat” Sauce / Veganski ”mesni” umak

This sauce is super tasty and very easy and convenient to make. Therefore, ideal for lazy people like me. 😀 It also fooled a bunch of omnivores into thinking they were having something meaty, so it might be a great option for someone who is transitioning into vegan lifestyle.

Everything in this sauce is finely diced, but don’t be fooled. I used a food processor to do all the work for me. Just keep all of the ingredients separated once you process them, as you’re going to keep adding them to the sauce gradually.

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INGREDIENTS:

(Yields 6 servings / 0.91 EUR per serving / 5.44 EUR for all)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

2 tbsp vegan butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp freshly cracked black pepper (0.07 EUR)

1 tsp salt (0.01 EUR)

4 carrots (0.40 EUR)

½ cup white wine (0.67 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups tomato puree (0.53 EUR)

½ cup water (–)

2 cups frozen peas (0.80 EUR)

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METHOD:

Wash, peel and run all veggies and mushrooms in a food processor to shred.Keep all of the ingredients separated. Add oil to a big pot and saute onion on high heat for a few minutes until slightly translucent. Throw in vegan butter, then gradually add in the mushrooms and briefly cook until their bulk reduces. Add fresh garlic, garlic powder, bay leaf, Hungarian and smoked paprika, basil,black pepper and salt.Stir and cook for about a minute so the spices release their aromas, then stir in the carrots. Let those cook to slightly caramelize before pouring in white wine. Cook for about five minutes until the alcohol evaporates. Add parsley, pour in tomato puree and water, then bring to a boil.

Once boiling, reduce heat to low and simmer with a lid cracked open for 30 minutes. Stir occasionally and if needed, add in a splash more of water. After 30 minutes add in frozen peas and cook for additional 5-10 minutes until peas are done. This sauce freezes and reheats great and will go awesome with pasta, rice, gnocchi or mashed potatoes.

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Ovaj je umak jako ukusan, a veoma jednostavan za skuhati. Stoga je idealan za lijene ljude kao što sam ja. 😀 Također je i uspješno zavarao nekoliko svejeda da misle da jedu nešto mesno, pa bi bio dobra opcija i za nekoga tko prelazi na vegansku hranu.

Sve u umaku je fino nasjeckalo, ali nedajte se zavarati. Za sav posao zaslužan je moj multipraktik. Samo držite sve sastojke razdvojene nakon što ih usnitnite, jer ćete ih u umak dodavati postepeno.

SASTOJCI:

(Za 6 porcija / 6,78 kn po porciji / 40,66 kn za sve)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

2 žlice veganskog maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 lovorov list (0,10 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

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

1 žličica soli (0,01 kn)

4 mrkve (3,00 kn)

½ šalice bijelog vina (5,00 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

½ šalice vode (–)

2 šalice smrznutog graška (6,00 kn)

PRIPREMA:

Operite, ogulite, te usnitnite svo povrće i gljive u multipraktiku. Sve sastojke držite odvojenima. Stavite ulje u veliki lunac, pa na jakoj vatri par minuta dinstajte luk dok ne postane staklast. Dodajte maslac, pa postepeno dodajte gljive i kratko ih prokuhajte da im se smanji volumen. Sada ubacite svježi češnjak i onaj u prahu, kao i lovor, slatku i dimljenu papriku, bosiljak, papar i sol. Promiješajte i kuhajte minutu da začini otpuste svoje arome, pa umiješajte mrkvu. Pustite da se sve blago karamelizira prije nego podlijete vinom. Kuhajte oko pet minuta da alkohol ispari, a onda dodajte peršin, pasiranu rajčicu i vodu te pustite da zavrije.

Kada sve zavrije smanjite vatru i krčkajte sa odškrinutim poklopcem oko 30 minuta. Povremeno promiješajte, a po potrebi dodajte mrvicu vode. Nakon 30 minuta dodajte smrznuti grašak, te kuhajte još 5-10 minuta dok grašak ne bude gotov. Ovaj se umak super podgrijava i smrzava, a odlično paše uz tjesteninu, rižu, njoke ili pire krumpir.

Vegan ”Meat” Sauce / Veganski ”mesni” umak

Roasted Tomato and Horn Pepper Salsa (vegan) / Šalša od pečenih rajčica i paprika roga (veganska)

You know that summer is slowly winding down when ripe juicy tomatoes are on every corner. I am absolutely filling up my freezer with this salsa so I can eat it for the whole year, because it’s delicious and super easy to make. The oven does all the work for you and I find the whole meal prep less daunting when I work in smaller batches. Later on you just need to boil some pasta, heat up the salsa on a splash of olive oil and dinner is served.

The recipe below is an approximation when it comes to ingredient amounts, but this combo of tomatoes and sweet horn peppers works best with my taste buds at the moment.

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INGREDIENTS

(Yields about 15 servings / 0.29 EUR per serving / 4.40 EUR for all)

20 big Roma tomatoes (2.00 EUR)

5 big red horn peppers (0.67 EUR)

5 large onions (0.50 EUR)

2 garlic bulbs (0.27 EUR)

2 tsp salt (0.01 EUR)

2 tsp freshly ground black pepper (0.07 EUR)

10 tbsp olive oil (0.88 EUR)

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METHOD:

Preheat oven to 200°C. Wash and halve tomatoes. Halve peppers and discard stems and seeds. Quarter the onions with skins intact. Break garlic bulbs into cloves, but leave the skins on them. Arrange tomatoes, peppers, onion chunks and garlic cloves on a baking tray in a single layer. Generously sprinkle with salt and pepper and drizzle with olive oil. Bake for about 1 hour, until everything is slightly charred.

Allow to cool a bit before peeling and discarding onion and garlic skins. Blitz everything in a food processor to desired consistency and portion out if you wanna freeze for later. This sauce is fantastic on its own, served over pasta. But it’s also very customizable and you can definitely add in any other meat or veggies. It’s also a superb base for a homemade tomato soup and will make a homemade pizza taste like heaven.

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Znate da se ljeto polako primiče kraju kada su zrele i sočne rajčice na svakom koraku. Planiram dubkom napuniti naš frizer ovom šalšom kako bi ju mogli jesti cijele godine, jer je prefina i jako jednostavna za napraviti. Pećnica će za vas odraditi većinu posla, a meni je cijeli pothvat sasvim lagan kada ovu šalšu radim u manjim turama. Kasnije trebate samo skuhati tjesteninu, podgrijati šalšu na malo maslinovog ulja i imate spreman ručak.

Recept u nastavku je poprilično odokativan što se tiče količine sastojaka, ali  ovakav omjer rajčica i slatke paprike roge nekako najabolje odgovara mojem ukusu u ovom trenutku.

SASTOJCI:

(Za oko 15 porcija / 2,32 kn po porciji / 34,87 kn za sve)

20 velikih rajčica šljivara (15,00 kn)

5 velikih crvenih paprika roga (5,00 kn)

5 velikih glavica luka (3,75 kn)

2 glavice češnjaka (4,00 kn)

2 žličice soli (0,02 kn)

2 žličice svježe mljevenog crnog papra (0,50 kn)

10 žlica maslinovog ulja (6,60 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite i raspolovite rajčice. Raspolovite paprike i bacite sjemenke i peteljke. Raščetvorite luk skupa sa ljuskom. Razlomite češnjak na češnjeve, ali također ostavite ljuske. Rasporedite rajčice, papriku, luk i češnjak po protvanu za pečenje, posipajte solju i paprom, te pokapajte maslinovim uljem. Pecite oko 1 sat, dok se sve lagano ne zapeče.

Ostavite da se sve malo ohladi prije nego što ćete oguliti i baciti ljuske sa luka i češnjaka. Sve propulsirajte u multipraktiku do željene konzistencije te rasporedite u porcije prije nego što ćete zamrznuti za kasnije. Ova šalša je fantastična sama za sebe sa tjesteninom, no također je i veoma prilagodljiva te joj možete dodati razna mesa i druga povrća. Ujedno je i izvrsna baza za domaću juhu od rajčica, a sa njom će vam domaća pizza ispasti savršeno.

Roasted Tomato and Horn Pepper Salsa (vegan) / Šalša od pečenih rajčica i paprika roga (veganska)

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

Not only is this tomato salsa quick and simple, it’s also super cheap. This is my go-to meal during the week when I am too zonked for some elaborate cooking, but saves me from resorting to takeout. You can totally throw in a veggie or two if you’d like, or some bacon, or canned tuna. But this dish is as amazing on its own, so there you go.

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INGREDIENTS:

(Yields 3 servings / EUR per serving / 2.68 EUR for all)

For spaghetti:

Water (–)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

300 grams of spaghetti; I used whole-wheat (0.80 EUR)

For the sauce:

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of peeled tomatoes (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

¼ cup of finely grated hard cheese, like Parmigiano-Reggiano (0.53 EUR)

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METHOD:

Add olive oil and salt to a large pot of water and bring to a rolling boil. Throw in spaghetti and cook to al dente according to the instructions on the package. While spaghetti cook, peel and finely chop onion and garlic. Reserve about a cup of pasta water for later, drain and rinse spaghetti under cold running water to immediately stop cooking and set them aside.

Wipe the pot clean, return to high heat and saute onion on oil until slightly translucent. Dump in garlic and stir for a minute before adding in tomatoes. Crush the tomatoes with your spatula, season with salt, pepper and oregano and cook for about 10 minutes to thicken. Return spaghetti to the pot, stir to coat evenly and add a splash of reserved pasta water. Remove from heat and stir in grated cheese. Taste and adjust seasoning and, if necessary, dilute the sauce with a bit more of reserved pasta water. Serve immediately.

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Ova šalša je ne samo super brza i jednostavna za skuhati, ujedno je i jako jeftina. To mi je jedno od glavnih jela za ekspresno smutiti nakon posla, kada sam preumorna za neko komplicirano nakuhavanje, a svaki puta me spasi da ne pribjegnem naručivanju dostave. Možete slobodno ubaciti i neko povrće ili dva, ili malo špeka, ili konzervu tune. Ali ovo je jelo fantastično i samo za sebe, tako da recept slijedi u nastavku.

SASTOJCI:

(Za 3 porcije / 6,67 kn po porciji / 20,02 kn za sve)

Za špagete:

Voda (–)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

300 grama špageta; ja sam upotrijebila integralne (6,00 kn)

Za umak:

3 žlice maslinovog ulja (0,99 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva pelata (6,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

1 žličica sušenog origana (0,50 kn)

¼ šalice tvrdog fino ribanog sira, tipa Parmigiano-Reggiano (4,00 kn)

PRIPREMA:

Dodajte maslinovo ulje i sol u veliki lonac vode i pustite da zavrije. Ubacite špagete i skuhajte al dente prema uputama na pakiranju. Dok se špageti kuhaju ogulite i sitno nasjeckajte luk i češnjak. Sačuvajte oko šalicu vode od tjestenine za kasnije, pa procijedite i operite špagete pod hladnom tekućom vodom da se prestanu kuhati, te ih stavite na stranu.

Obrišite lonac u kojem ste kuhali špagete, vratite na jaku vatru i na ulju prodinstajte luk dok ne postane staklast. Ubacite češnjak i promiješajte minutu prije nego ubacite pelate. Špatulom izgnječite pelate na manje komadiće, začinite solju, paprom i origanom, te kuhajte desetak minuta da se zgusnu. Ubacite unutra skuhane špagete i dodajte malo sačuvane vode od kuhanja tjestenine. Maknite s vatre i umiješajte ribani sir. Kušajte i prilagodite začine, a prema potrebi dodajte još malo vode od tjestenine da razrijedite umak. Poslužite odmah.

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

Basil and Cashew Pesto / Pesto od bosiljka i indijskih oraščića

Happy New Year everybody! I wish all the best to you in 2017 and that this year brings you abundance of health, happiness and prosperity. I’m starting off with another simple pesto recipe so we can ease into real life again now that all the obligatory partying and eating are behind us. Don’t get me wrong, I love the holiday season, but at this point I’m ready for some structure in my life again.

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INGREDIENTS:

(Yields 2 cups / 1.13 EUR per cup / 2.26 EUR for all)

Big handful of fresh basil (0.00 EUR / We grew it ourselves for free!)

1/3 cup of cashews (1.00 EUR)

1/3 cup olive oil (0.47 EUR)

1/3 cup grated hard cheese (0.67 EUR)

3 cloves of garlic (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Blitz all of the ingredients in a food processor to desired consistency. Taste and adjust seasoning. Your pesto is ready to serve over pasta, salads, roasted veggies and meats. It freezes great and refrigerates for up to a week.

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Sretna Nova Godina svima! Želim vam sve naj naj u 2017. i da vam ova godina donese obilje zdravlja, sreće i uspjeha. Započeti ću stvari sa još jednim jednostavnim receptom za pesto da se laganini vratimo u normalan život sada kada su svo to obligatorno tulumarenje i jedenje iza nas. Nemojte me krivo shvatiti, stvarno volim vrijeme blagdana, ali sam u ovom trenutku već spremna i za malo strukture u životu.

SASTOJCI:

(Za 2 šalice / 8,41 kn po šalici / 16,81 kn za sve)

Veliki pregršt svježeg bosiljka (0,00 kn / Mi smo sami svoj uzgojili besplatno!)

1/3 šalice indijskih oraščića (7,50 kn)

1/3 šalice maslinovog ulja (3,50 kn)

1/3 šalice fino naribanog tvrdog sira (5,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Sve sastojke ispulsirajte u multipraktiku do željene konzistencije. Kušajte i prilagodite začine. Vaš je pesto spreman za posluživanje preko tjestenine, salata, pečenog povrća ili mesa. Super se smrzava, a u hladnjaku može držati do tjedan dana.

Basil and Cashew Pesto / Pesto od bosiljka i indijskih oraščića