Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)

Oh, hey, look, it’s a one-pot pasta dish! I haven’t made any of those in a while, which needs to be promptly corrected. I used fresh store-bought Spätzle in the recipe, but you’re more than welcome to substitute them with any other type of fresh or dried pasta. Just keep in mind that dried pasta will require more liquid and a longer cooking time to thoroughly cook, so adjust accordingly.

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INGREDIENTS:

(Yields 4 servings / 1.25 EUR per serving / 5.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ small head of kale (0.20 EUR)

500 grams of Spätzle (1.33 EUR)

2 cups vegetable broth (0.13 EUR)

½ cup finely grated hard cheese (0.67 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Clean and thinly slice the mushrooms. Place a deep skillet on high heat and sauté the onion until translucent. Add in garlic, stir and cook for a minute or two before adding in butter, mushrooms, salt and pepper. Give a good stir and cook for a few minutes until the mushrooms decrease in volume. Stir in kale and cover the skillet with a lid so the kale can wilt down.

After about 2-3 minutes, add Spätzle and vegetable broth to the skillet. Give a good stir, reduce heat to low, cover and cook for a few minutes, until the liquid is mostly absorbed and the pasta is done. Just be sure to give a good stir every now and then so that the paste doesn’t stick to the pot. Once the pasta is done, remove from heat and stir in grated cheese (I used Grana Padano). Taste and adjust seasoning and serve immediately.

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Evo vam jedan super recept za tjesteninu gdje ćete zaprljati samo jedan lonac. Već dugo nisam objavila ništa tog tipa, pa to treba pod hitno ispraviti. Ja sam upotrijebila svježe kupovne spätzle (iz Lidla), ali vi slobodno uzmite bilo kakvu drugu svježu ili sušenu tjesteninu. Samo imajte na umu da će vam za sušenu tjesteninu trebati više tekućine, a i samo vrijeme kuhanja će biti duže, pa stoga tako i prilagodite recept.

SASTOJCI:

(Za 4 porcije / 9,37 kn po porciji / 37,46 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ male glavice kelja (1,50 kn)

500 g spätzli (10,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

½ šalice fino ribanog tvrdog sira (5,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Očistite i tanko narežite gljive. Duboku tavu stavite na jaku vatru, pa na ulju prodinstajte luk dok ne bude staklast. Dodajte češnjak, promiješajte i kuhajte minutu, samo da češnjak zamiriši, prije nego ubacite maslac, gljive, sol i papar. Dobro sve promiješajte te kuhajte nekoliko minuta da se volumen gljiva smanji. Umiješajte kelj i poklopite tavu kako bi kelj povenuo.

Nakon 2-3 minute dodajte spätzle i temeljac. Sve dobro promiješajte, smanjite vatru na laganu te kuhajte par minuta dok se tjestenina skroz ne skuha i ne popije većinu tekućine. Pazite da u međuvremenu tu i tamo sve promiješate kako se tjestenina ne bi zapekla za dno tave. Maknite s vatre kada su spätzle gotove i umiješajte sir (ja sam upotrijebila Grana Padano). Kušajte i prilagodite začine pa odmah poslužite.

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Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)

Chicken and Chickpea Bolognese Sauce / Bolonjez od piletine i slanutka

Bolognese sauce is one of those pasta classics where everyone has their own version on how to make it. Since this means that you basically can’t go wrong with it, I decided to make mine with some chickpeas for additional protein and yumminess.

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INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.16 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

1 cup minced chicken (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 carrots (0.20 EUR)

4 garlic cloves (0.13 EUR)

2 tsp dried oregano (0.13 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 can diced tomatoes (0.66 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups cooked chickpeas (0.40 EUR)

½ cup water (–)

2 tbsp fresh chopped parsley (0.13 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 carrots 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 the chicken mince, generously season with salt and pepper, then cook for about 10 minutes, until the meat is done. As the meat cooks, break it down with your spatula into smaller chunks.

When the meat is done, add in carrots, garlic, oregano, basil, garlic powder, red pepper flakes, smoked and Hungarian paprika and bay leaf. Give a good stir and cook for a minute until the spices become fragrant. Then add in diced tomatoes, tomato paste, chickpeas and water. Stir to combine and bring to a boil. Reduce heat and cook with a lid cracked open for 30 minutes. Give it an occasional stir and add a splash of water if needed. Towards the end of cooking, stir in fresh parsley.

While the sauce is simmering, 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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Bolonjez je jedan od onih klasičnih umaka za tjesteninu, tako da svatko ima neku svoju verziju. Pošto po meni to znači da u principu ne možete pogriješiti, ja sam svoj umak odlučila podebljati sa slanutkom za dodatne proteine i fini okus.

SASTOJCI:

(Za 6 porcija / 5,23 kn po porciji / 31,38 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

1 šalica mljevene piletine (7,50 kn)

1 žličica soli (0,01 kn)

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

2 mrkve (1,50 kn)

4 češnja češnjaka (1,00 kn)

2 žličice sušenog origana (1,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

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

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

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 konzerva sjeckanih pelata (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice kuhanog slanutka (3,00 kn)

½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 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:

Fino nasjeckajte luk, mrkve i češnjak. Duboku tavu stavite na jaku vatru, pa na ulju par minuta dinstajte luk da postane staklast. Ubacite mljevenu piletinu, dobro začinite solju i paprom, pa kuhajte desetak minuta dok meso ne bude gotovo. Kako se meso kuha, špatulom ga razbijte na manje komadiće.

Kada je meso gotovo dodajte u tavu mrkve, sjeckani češnjak, origano, bosiljak, sušeni češnjak, čili, dimljenu i slatku papriku i lovorov list. Dobro promiješajte i kuhajte samo minutu da začini zamiriše prije nego ubacite pelate, koncentrat rajčice, slanutak i vodu. Promiješajte da se sve sjedini i pustite da zavrije. Tada smanjite vatru i krčkajte sa odškrinutim poklopcem oko 30 minuta. Prema potrebi promiješajte i ako zatreba podlijte s malo vode. Prema kraju kuhanja umiješajte svježi peršin.

Dok se umak krčka 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.

Chicken and Chickpea Bolognese Sauce / Bolonjez od piletine i slanutka

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.

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)

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

There is a ton of stir-fry recipes on this blog already, but this one is my current favorite. It comes together super quickly, especially if you already have shredded cabbage and carrots prepared, which I usually do have rolling around the fridge. But even with those additional steps of shredding the veggies, this recipe will take up very little of your time.

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

3 ramen noodle squares (0.60 EUR)

3 tbsp sunflower seed oil (0.04 EUR)

1 large onion (0.10 EUR)

3 medium oyster mushroom clusters – around 250 grams in total (1.00 EUR)

2 cups shredded cabbage (0.13 EUR)

1 cup shredded carrots (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tsp red pepper flakes (0.07 EUR)

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METHOD:

Cook the noodles according to the package instructions to al dente, wash well under cold running water, drain and set aside. Peel and thinly slice the onion. Wipe the mushrooms with a damp kitchen towel and cut them into thin strips.

Place a deep skillet or a wok on medium heat and allow to thoroughly warm up. Add sunflower seed oil and onion slices to the hot pan and cook for a minute or two until translucent. Add in the mushrooms and after a few minutes dump in the cabbage with the carrots. If necessary add a splash of water to the pan, then cover with a lid and leave alone for 2-3 minutes, so the veggies wilt down. Uncover and throw in cooked and drained noodles, soy sauce, ketchup, sesame oil, sugar and red pepper flakes. Give everything a good stir to combine and cook for just a few minutes, so the noodles reheat and finish up cooking. Serve immediately.

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Iako na tu na blogu već postoji hrpa recepata za jela iz woka, ovo mi je trenutno najdraže. Ovakav se obrok može jako brzo pripremiti, posebno ako već imate pri ruci naribane kupus i mrkvu, a što je u našem frižideru učestala pojava. Ali čak i ako morate poduzeti i dodatne korake ribanja povrća, priprema ovog jela oduzeti će vam veoma malo vremena.

SASTOJCI:

(Za 4 porcije / 5,58 kn po porciji / 22,30 kn za sve)

3 kocke ramen tjestenine (4,50 kn)

3 žlice suncokretovog ulja (0,30 kn)

1 veliki luk (0,75 kn)

3 osrednja ‘grozda’ bukovača – oko 250 g sve skupa (7,50 kn)

2 šalice ribanog kupusa (1,00 kn)

1 šalica ribane mrkve (3,00 kn)

3 žlice soja sosa (3,00 kn)

2 žlice kečapa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žlica smeđeg šećera (0,25 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

PRIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Dobro ju operite pod mlazom hladne vode, ocijedite i stavite na stranu. Ogulite i tanko narežite luk. Bukovače prebrišite vlažnim kuhinjskim ručnikom i narežite na tanke trakice.

Duboku tavu ili wok stavite na srednje jaku vatru i pustite da se dobro ugriju. Na tako zagrijanu tavu dodajte suncokretovo ulje i luk, te ga kuhajte koju minutu da postane blago staklast. Bacite na luk gljive, a nakon par minuta i naribano zelje i mrkvu. Po potrebi dodajte mrvicu vode, a tavu poklopite i pustite jedno 2-3 minute dok povrće ne povene. Otklopite i dodajte kuhanu i ocijeđenu tjesteninu, soja sos, kečap, sezamovo ulje, šećer i čili. Sve dobro promiješajte da se sjedini i kuhajte samo par minuta, da se tjestenina ponovno zagrije i skuha do kraja. Poslužite odmah.

Mushroom and Cabbage Quick Fried Noodles (vegan) / Brzi prženi rezanci sa gljivama i kupusom (veganski)

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)

Honestly, when life gets busy (or when I am plain lazy), there is very little I appreciate more than a one-pot pasta dish. If you still haven’t tried making one-pot pasta dishes, you haven’t lived. Seriously, drop everything you are just doing right now and try out this recipe! It will change your whole life! And the customization options with this are virtually endless, so you can have one-pot pasta dishes all the time and do less dishes in your life! Yay!!!

I opted for whole-wheat pasta, which was a bit more expensive than regular pasta, but definitely healthier. To make this dish vegan, replace the butter with coconut oil or vegan butter and cheese with nutritional yeast, vegan cheese or ground almonds.

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INGREDIENTS:

(Yields 4 servings /1.21EUR per serving / 4.82EUR for all)

3 tbsp olive oil (0.13 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

Good pinch of dried chili flakes (0.03 EUR)

Good pinch of salt (0.01 EUR)

300 grams frozen peas (0.80 EUR)

300 grams whole-wheat pasta (1.00 EUR)

3 cups vegetable broth (0.40 EUR)

300 grams frozen broccoli (0.80 EUR)

½ cup finely grated hard cheese (0.80 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Finely dice the onions and mince garlic. Add olive oil to a larger pot and sauté onion for about five minutes, until slightly translucent. Dump in butter, minced garlic, garlic powder, paprika, basil, bay leaf, chili and salt, then stir for a minute until spices release their flavors. Now throw in frozen peas and pasta, give a good stir and cover with broth.

Arrange broccoli florets on top and as soon as everything comes to a boil, reduce heat to low and cover tightly with a lid. Cook for about 10 minutes, until the pasta is al dente. Stir very gently once or twice during cooking, but don’t overdo it with the stirring because pasta will fall apart. Once the pasta is al dente, remove from heat and let it sit covered for another 3-5 minutes so the pasta finishes cooking. Sprinkle with grated cheese or its vegan alternative, crack some black pepper on top and serve.

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Iskreno, kada sam zatrpana obavezama (ili kada sam jednostavno lijena), jako je malo stvari koje su mi draže od jela sa tjesteninom koja se kuhaju u istom loncu. Ako do sada još niste isprobali takve recepte, niste živjeli. Ozbiljno, pustite iste sekunde sve što sada radite i isprobajte ovaj recept! Promijeniti će vam se cijeli život. S obzirom da su ovakvi recepti jako prilagodljivi, mogućnosti su gotovo beskrajne, pa jela sa tjesteninom iz jednog lonca možete stalno kuhati.I trošiti manje vremena na pranje suđa! Hura!!!

Ja sam se ovdje odlučila za integralnu tjesteninu, koja je mrvicu skuplja od one obične, ali dosta zdravija. Da ovo jelo napravite u veganskoj varijanti, maslac zamijenite sa kokosovim uljem ili veganskim maslacem, a sir sa prehrambenim kvascem, veganskim sirom ili mljevenim bademima.

SASTOJCI:

(Za 4 porcije / 9,03 kn po porciji / 36,10 kn za sve)

3 žlice maslinovog ulja (0,99 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

4 češnja češnjaka (1,00 kn)

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

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

Dobar prstohvat soli (0,01 kn)

300 g smrznutog graška (6,00 kn)

300 g integralne tjestenine (7,50 kn)

3 šalice povrtnog temeljca (3,00 kn)

300 g smrznute brokule (6,00 kn)

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

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

PRIPREMA:

Fino nasjeckajte luk i češnjak. Stavite maslinovo ulje u veliki lonac, dodajte luk i dinstajte oko pet minuta dok ne postane staklast. Ubacite maslac, sjeckani češnjak, češnjak u granulama, papriku, bosiljak, lovor, čili i sol, pa miješajte minutu da se arome iz začina otpuste. Sada dodajte smrznuti grašak i tjesteninu, dobro promiješajte i pokrijte temeljcem.

Poslažite cvjetiće brokule po svemu, a čim zavrije odmah smanjite vatru na skroz lagano i čvrsto poklopite. Kuhajte desetak minuta da tjestenina bude al dente. Nježno promiješajte jednom ili dva puta tokom kuhanja, ali nemojte pretjerivati sa miješanjem jer će vam se tjestenina poraspadati. Čim je tjestenina al dente maknite s vatre, ali ostavite poklopljeno još 3-5 minuta da se tjestenina skuha do kraja. Posipajte ribanim sirom ili nekom od veganskih alternativa, dodajte malo crnog papra i poslužite.

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)

Homemade Egg Pasta / Domaća tjestenina s jajima

I’ve been meaning to tackle with homemade pasta for ages, but I always imagined it like some super laborious process and would simply succumb to store-bought pasta. After finally giving it a go I discovered a few things. First of all, homemade pasta is a piece of cake. It takes only minutes to whip up and is a completely straightforward task. Secondly, your arms are gonna get a good workout out of it if you’re not using a mixer. And finally, homemade pasta is delicious. Also, I can’t wait to take this basic recipe further and throw in all sorts of fun things into the mix, like different flours or veggie puree.

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INGREDIENTS:

(Yields about 3-4 servings of pasta / 0.59 EUR)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

1 tbsp olive oil (0.04 EUR)

2-3 tbsp water (–)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

Whisk together flour and salt. Add in the eggs, olive oil and two tablespoons of water. Stir until dough starts forming up, then knead for a few minutes into a smooth ball. If necessary, add in a bit more water. Wrap the dough in cling foil and leave to rest for half an hour.

After half an hour, roll the dough out on a floured work surface and cut into desired shapes. You can totally use pasta maker instead of a rolling pin for easier rolling. I flattened the dough into a sheet, then sprinkled generously with flour and rolled it into a sausage, then cut off the strips with a knife.

Cook the dough in salted boiling water for a few minutes. You can also refrigerate uncooked and well-floured dough pieces in an airtight container for up to a week.

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Već se neko vrijeme namjeravam pozabaviti sa domaćom tjesteninom, ali uvijek sam to zamišljala kao neki užasno kompliciran proces, pa bi na kraju završila sa kupovnom tjesteninom. Nakon što sam se napokon odvažila na taj pothvat, utvrdila sam par stvari. Prvo, domaća tjestenina je jako jednostavna za napraviti. Treba vam svega par minuta vremena i sve je sasvim jasno. Drugo, dobro ćete si izvježbati ruke ako ne mislite koristiti mikser. I za kraj, domaća tjestenina je prefina. Također, jedva čekam da ovaj osnovni recept odvedem korak dalje i ubacim svakave zabavne sastojke, od različitih vrsta brašna do pirea od povrća.

SASTOJCI:

(Za oko 3-4 porcije / 4,44 kn)

Za tijesto:

2 šalice brašna (1,00 kn)

1 žličica soli (0,01 kn)

2 jaja (3,00 kn)

1 žlica maslinovog ulja (0,33 kn)

2-3 žlice vode (–)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Pomiješajte tijesto sa soli. Dodajte jaja, maslinovo ulje i dvije žlice vode, pa miješajte dok se tijesto ne počne formirati. Par minuta mijeste tijesto da dobijete glatku kuglu, a po potrebi dodajte još mrvicu vode. Zamotajte tijesto u prijanjajuću foliju i ostavite da miruje pola sata.

Nakon pola sata razvaljajte tijesto na pobrašnjenoj ravnoj plohi i režite u željene oblike. Da si olakšate, umjesto valjka slobodno koristite mašinu za tijesto. Ja sam razvaljala tijesto u plahtu, dobro pobrašnila, zarolala u kobasicu, pa onda nožem rezala u trake.

Tijesto kuhajte par minuta u ključaloj slanoj vodi. Također, sirovo, dobro pobrašnjeno tijesto možete do tjedan dana čuvati u hladnjaku u hermetički zatvorenoj posudi.

Homemade Egg Pasta / Domaća tjestenina s jajima