poultry

Pesto Chicken Quesadillas / Quesadilje sa pestom i piletinom

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Well, hello! It’s been a while and no, I am not dead. I don’t have any particular reason for being away for so long – I just needed some time to decompress and take a break. I do love this little corner of the internet where I talk about food, but after 500+ of published blog posts, I feel like I kinda need to slow down. I don’t plan on leaving, far from it. But I’ll probably post less frequently.

But let’s talk food, shall we? This quesadilla dish was inspired by a fancy sourdough pesto and cheese sandwich I had recently. I wanted to create something which would be similar in flavor, but would also work well enough as a workday lunch. I also sneaked in some sauted veggies to make the meal a bit healthier and made the cheese amount a bit more sensible. These turned out very delicious and even though the ingredient list seems sort of endless, this dish is super versatile and you can definitely use up any random leftovers you might have lying around.

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INGREDIENTS:

(Yields 8 servings / 0.89 per serving / 7.17 EUR for all)

For the chicken:

1 boneless skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp Sriracha (0.07 EUR)

1 tbsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For the veggies:

1 tbsp olive oil (0.04 EUR)

1 head of broccoli (0.67 EUR)

1 large red pepper (0.40 EUR)

1 onion (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried oregano (0.03 EUR)

For the assembly:

8 tortillas (1.60 EUR)

1 cup pesto (0.80 EUR)

2 cups shredded melty cheese (0.80 EUR)

¼ cup pickled jalapenos (0.40 EUR)

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METHOD:

Cut the chicken into thin fillets, then toss together with salt, pepper, Sriracha, mustard and olive oil. Leave to marinate for at least 30 minutes, but best overnight. Fry the chicken fillets on a non-stick pan, then cut into small chunks.

To the same pan you’ve used for frying the chicken, add another tablespoon of olive oil and chopped-up broccoli, red pepper and onion. Season the veggies with salt, pepper, garlic powder and oregano, then cook for about five minutes until slightly softened.

When ready to assemble the quesadillas, smear pesto on each tortilla, then top with chicken, veggies, cheese and a few jalapeno slices. Fold the tortilla in half, then lightly toast on a dry non-stick skillet on both sides. You can also lightly crisp up the quesadillas in the oven if you are super lazy (like I was). Serve warm.

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Pozdrav svima! Prošlo je nešto vremena i ne, nisam umrla. Nemam neki specifični razlog zašto sam toliko bila odsutna – jednostavno sam trebala malo vremena za dekompresiju i odmor. Volim ovaj svoj mali kutak interneta gdje blebećem o hrani, ali nakon 500+ objavljenih recepata, imam osjećaj da trebam malo usporiti. Nije mi u planu nikakav odlazak, daleko od toga. Ali sigurno ću manje postati u budućnosti.

Ali ajmo mi sada malo o hrani, može? Ovaj recept za quesadilje je bio nadahnut fancy sourdough sendvičem sa pestom i sirom kojeg sam nedavno jela. Ideja mi je bila da napravim nešto što je slično po okusu, ali bi također funkcioniralo i kao ručak koji mogu ponijeti na posao. Uz to sam unutra ubacila i dinstano povrće kako bi cijela priča bila mrvicu zdravija, a količina sira ipak malo razumnija. Sve mi je ispalo baš super, a iako vam se lista sastojaka možda čini beskrajnom, jelo je zapravo skroz prilagodljivo te u njega možete ubaciti koje god već stvari imate kod kuće.

SASTOJCI:

(Za 8 porcija / 6,71 kn po porciji / 53,66 kn za sve)

Za piletinu:

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

½ žličice soli (0,01 kn)

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

1 žlica Srirache (0,50 kn)

1 žlica senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za povrće:

1 žlica maslinovog ulja (0,33 kn)

1 glavica brokule (5,00 kn)

1 velika crvena paprika (3,00 kn)

1 luk (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

½ žličice češnjaka u prahu (0,25 kn)

½ žličice sušenog origana (0,25 kn)

Za složiti quesadilje:

8 tortilja (12,00 kn)

1 šalica pesta (6,00 kn)

2 šalice ribanog topljivog sira (6,00 kn)

¼ šalice ukiseljenih jalapenosa (3,00 kn)

PRIPREMA:

Piletinu narežite na tanke filete pa pomiješajte sa solju, paprom, Srirachom, senfom i maslinovim uljem. Pustite da se marinira barem 30 minuta, ali najbolje preko noći. Pileće filete prepržite u tavi pa narežite na trakice.

U istu tavu gdje ste ispekli piletinu dodajte žlicu maslinovog ulja, sjeckanu brokulu, papriku i luk. Začinite povrće solju, paprom, češnjakom u prahu i origanom, pa kuhajte jedno pet minuta da sve omekša.

Kada ste spremni za slaganje quesadilja, namažite svaku tortilju pestom, pa dodajte piletinu, povrće, sir i par kriški ukiseljenih jalapenosa. Tortilje presavijte na pola, pa lagano sa obje strane tostirajte na neprijanjajućoj tavici. Quesadilje također možete zahrskati i u pećnici ako ste ekstra lijeni (kao što sam ja bila, ha!). Poslužite toplo.

Pesto Chicken Quesadillas / Quesadilje sa pestom i piletinom

Turkey Pašticada / Pureća pašticada

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Pašticada is a famous Dalmatian dish which is typically made with beef. Traditionally, the meat is pierced and stuffed with veggies and pancetta, then marinated in a mixture of spices, red wine and vinegar, and finally slowly simmered in a sauce of mixed root veggies, aromatics, prunes and prosecco. Of course, me being me, I decided to simplify things a lot and skip certain steps. However, the final flavor of the dish with a mixture of sweet, savory, spicy and acid was excellent, so I highly recommend that you give this dish a chance, even in such a simplified form.

While this recipe is pretty time consuming and requires a bit of planning ahead, it produces a ton of food. The leftovers are even better when reheated and all the extras can also be frozen for future times.

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INGREDIENTS:

(Yields 12 generous servings / 1.44 EUR per serving / 17.30 EUR for all)

For the meat and marinade:

2 whole boneless and skinless turkey breast fillets, about 1,5 kilos in total (10.00 EUR)

1 cup red wine (1.33 EUR)

1 cup red wine vinegar (0.27 EUR)

1 cup water (–)

2 tsp salt (0.01 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 bay leaves (0.05 EUR)

For the sauce:

4 tbsp pork lard (0.05 EUR)

4 onions (0.40 EUR)

4 carrots (0.40 EUR)

½ small celeriac root (0.60 EUR)

½ cup finely diced pancetta (1.00 EUR)

6 garlic cloves (0.20 EUR)

Bunch on fresh parsley (0.13 EUR)

10 prunes (0.40 EUR)

4 tbsp sugar (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp ground nutmeg (0.03 EUR)

1 tsp dried rosemary leaves (0.07 EUR)

2 bay leaves (0.05 EUR)

2 tbsp tomato paste (0.13 EUR)

1 cup tomato puree (0.27 EUR)

1 cup red wine (1.33 EUR)

3-4 cups veggie broth (0.27 EUR)

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METHOD:

Prepare the meat 24-48 hours in advance. In a deep pot (which you will later use for cooking), mix together red wine, red wine vinegar, water, salt, garlic powder, black pepper, red pepper flakes and bay leaves until the salt is fully dissolved. Place the meat into the pot, making sure everything is fully submerged. Refrigerate the meat in the marinade for 24-48 hours (the longer, the better), making sure to turn the meat pieces over a few times throughout the process.

After the meat has sat in its marinade, discard all the liquids, rinse the pot and pat the meat dry. Add lard to your pot, place it on medium-high heat and sear the meat on all sides for a few minutes. Remove the seared meat from the pot and set aside. Meanwhile, wash, peel and finely dice all your veggies. You can totally chop everything up in a food processor to make life easier.

Once you’ve removed the seared meat from pot, add to the pot your chopped onions, carrots and celeriac. Cook the veggies for about 15-20 minutes to slightly caramelize. Once all of the excess water has evaporated, add in diced pancetta, stir and cook for about 5-10 minutes to crisp up slightly. Finally, add in chopped garlic and parsley stalks (reserve the leaves for later), stir and cook for a minute until fragrant. Add in prunes, sugar, salt, black pepper, red pepper flakes, nutmeg, rosemary, bay leaves, tomato paste, tomato puree and wine. Bring to a boil, then cook for a few minutes until all of the alcohol has evaporated. Then return the meat to the pot and add in enough broth until the meat is fully submerged. Bring to a boil, reduce heat and simmer with a lid cracked open for about 3 hours.

While the meat is simmering, be sure to check on it every now and then, stirring as best you can and adding in a bit of liquid if needed. After three hours, turn off heat and carefully remove the meat from the sauce. Fish out and discard the bay leaves, then pulse the sauce until smooth with an immersion blender. If needed, add in more broth or water to thin the sauce out. Taste the sauce and adjust seasoning. Slice the meat up (mine was so soft that it was falling apart), then return it to the sauce. Stir in the reserved parsley leaves.

Serve warm over a carb of your choice. Our favorites are gnocchi or cooked polenta.

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Iako se pašticada tradicionalno radi sa junetinom koja se našpika povrćem i pancetom, ja ne bi bila ja da nisam odlučila stvari malo promijeniti i pojednostaviti. Konačno je rezultat svejedno ispao odličan i jako sam zadovoljna sa finalnim balansom slatkog, slanog, pikantnog i kiselog. Stoga vam definitivno preporučam da isprobate ovo jelo, čak i u ovako pojednostavljenoj verziji.

Iako će vam za pripremu i ove moje pašticade trebati dosta vremena i malo planiranja, na kraju ćete dobiti tonu hrane. Meni je sve bilo još puno ukusnije kada se podgrijalo, a dio sam čak i zamrznula i bilo je super kasnije.

SASTOJCI:

(Za 12 izdašnih porcija / 10,85 kn po porciji / 130,18 kn za sve)

Za meso i marinadu:

2 cijela komada purećih prsa bez kostiju i kuže, sve zajedno oko 1,5 kg (75,00 kn)

1 šalica crnog vina (10,00 kn)

1 šalica crvenog vinskog octa (2,50 kn)

1 šalica vode (–)

2 žličice soli (0,02 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

2 lovorova lista (0,40 kn)

Za umak:

4 žlice svinjske masti (0,40 kn)

4 luka (3,00 kn)

4 mrkve (3,00 kn)

½ manjeg celera (4,50 kn)

½ šalice fino nasjeckane pancete (7,50 kn)

6 češnjeva češnjaka (1,50 kn)

Pregršt svježeg peršina (1,00 kn)

10 suhih šljiva (3,00 kn)

4 žlice šećera (0,20 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)

½ žličice muškatnog oraščića (0,25 kn)

1 žličica sušenih listića ružmarina (0,50 kn)

2 lovorova lista (0,40 kn)

2 žlice koncentrata od rajčice (1,00 kn)

1 šalica pasirane rajčice (2,00 kn)

1 šalica crnog vina (10,00 kn)

3-4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Meso pripremite 24-48 sati unaprijed. U dubokom loncu (u kojem ćete poslije sve i kuhati) pomiješajte vino, ocat, vodu, sol, češnjak u prahu, papar, čili i lovor, tako da se sol skroz rastopi. Komade mesa stavite u lonac, s time da vodite računa o tome da sve bude skroz potopljeno. Meso u marinadi stavite u hladnjak na 24-48 sati (što duže, to bolje), a komade mesa s vremena na vrijeme i preokrenite.

Nakon što je meso odstajalo u marinadi, bacite svu tekućinu iz lonca, lonac malo isperite, a meso posušite kuhinjskim ručnikom. U loncu rastopite mast, pa meso zapecite na srednje jakoj vatri, po par minuta sa svih strana, samo da se na mesu napravi korica i pore se začepe. Kada ste ga zapekli sa svih strana, puretinu maknite iz lonca i stavite na stranu. U međuvremenu operite, ogulite i nasjeckajte sitno svo povrće, a možete si tu pomoći i sa multipraktikom.

Kada ste meso maknuli iz lonca, u lonac ubacite sjeckane luk, mrkve i celer. Povrće kuhajte jedno 15-20 minuta da se blago karamelizira. Kada je sva voda isparila iz povrća, ubacite u lonac sjeckanu pancetu, te i nju kuhajte jedno 5-10 minuta da se blago zahrska. Na posljetku, dodajte i sjeckani češnjak i stabljike peršina (lišće sačuvajte za kasnije), pa i njih kuhajte koju minutu da zamiriše. Dodajte u lonac šljive, šećer, sol, papar, čili, muškatni oraščić, ružmarin, lovor, koncentrat rajčice, pasiranu rajčicu i vino. Pustite da zavrije pa onda kuhajte par minuta da alkohol ispari. Vratite meso u lonac i sve podlijte sa dovoljno temeljca koliko treba da je puretina skroz potopljena. Pustite da sve zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 3 sata.

S vremena na vrijeme bacite pogled na pašticadu i promiješajte koliko možete, a prema potrebi i podlijte sa još tekućine. Nakon tri sata maknite sve sa vatre i meso pažljivo izvadite iz umaka. Ispecajte lovorove listove, a umak propulsirajte sa blenderom da bude gladak. Po potrebi možete dodati još temeljca ili vode da umak malo razrijedite. Kušajte i prilagodite začine, a puretinu narežite i vratite u umak. Moja je bila toliko mekana da se počela raspadati. U sve to umiješajte lišće peršina koje ste bili sačuvali.

Pašticadu poslužite toplu, preko nekog ugljikohidrata po vašem izboru. Nama su top njoki ili kuhana palenta.

Turkey Pašticada / Pureća pašticada

Spicy Turkey and Green Bean Stew / Pikantno varivo sa puretinom i mahunama

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This easy little stew is well seasoned and brings together the best from two quite different styles of cooking. Initially it starts off as a stir-fry, but then you finish everything with a nice simmer, so all the aromas have time to develop and mingle. I served it over cooked rice, but you can totally have it with a nice hunk of crusty bread as well.

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INGREDIENTS:

(Yields 4 servings / 0.93 EUR per serving / 3.73 EUR for all)

For the meat:

200 grams of turkey breast fillets (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

2 tbsp Sriracha (0.13 EUR)

For the stew:

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

Thumb-sized piece of ginger (0.13 EUR)

4 garlic cloves (0.13 EUR)

300 grams frozen green beans (0.80 EUR)

½ 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 smoked paprika (0.07 EUR)

1 tsp ground turmeric (0.07 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp brown sugar (0.01 EUR)

2 tbsp tomato paste (0.13 EUR)

2 cups veggie broth (0.13 EUR)

1 tbsp corn starch (0.03 EUR)

½ cup warm water (–)

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METHOD:

Cut the meat into small cubes, then toss together with salt, black pepper, soy sauce and Sriracha. Allow to sit for about half an hour. While the meat is resting, wash, peel and chop up all the veggies.

Place a wok or deep skillet on medium-high heat and add in coconut oil and meat. Cook for about 5 minutes, until slightly crispy before adding in onion and carrots. Allow the veggies to slightly caramelize and then add in minced ginger and garlic. Give everything a good stir and allow the spices to become fragrant just for a minute before you add in green beans, salt, black pepper, red pepper flakes, paprika, turmeric, curry powder, brown sugar, tomato paste and veggie broth. Bring to a gentle simmer, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes dissolve corn starch in water and stir into the stew to thicken. Taste and adjust seasoning, then serve with a carb of your choice.

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Ovo jednostavno pikantno varivo (ili bolje reći, gulaš) je dobro začinjeno i na neki način objedinjuje u sebi najbolje stvari iz dva totalno različita stila kuhanja. Prvo krenete sa stir-fry prženjem kao za jela iz woka, a na kraju sve završite sa dobrim krčkanjem, tako da se arome sjedine i prožmu. Ja sam ovo jelo poslužila sa kuhanom rižom, ali totalno bi super išlo i uz komad nekog lijepog hrskavog kruha.

SASTOJCI:

(Za 4 porcije / 7,01 kn po porciji / 28,02 kn za sve)

Za meso:

200 g fileta od purećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

2 žlice Srirache (1,00 kn)

Za varivo:

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

Komadić đumbira veličine palca (1,00 kn)

4 češnja češnjaka (1,00 kn)

300 g smrznutih mahuna (6,00 kn)

½ žličice soli (0,01 kn)

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

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

1 žličica dimljene paprike (0,50 kn)

1 žličica kurkume u prahu (0,50 kn)

1 žlica curry praha (1,00 kn)

1 žlica smeđeg šećera (0,10 kn)

2 žlice koncentrata rajčice (1,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

1 žlica kukuruznog škroba (0,25 kn)

½ šalice tople vode (–)

PRIPREMA:

Meso narežite na male kockice, pa pomiješajte sa solju, paprom, soja sosom i Srirachom. Pustite da odstoji oko pola sata. Dok meso odmara, operite, ogulite i nasjeckajte svo povrće.

Stavite wok ili dublju tavu na srednje jaku vatru, pa dodajte meso. Kuhajte oko pet minuta da se malo zahrska prije nego dodate luk i mrkve. Pustite da se povrće blago karamelizira pa dodajte još sjeckani đumbir i češnjak. Dobro sve promiješajte, pa kada začini zamiriše ubacite mahune, sol, papar, čili, papriku, kurkumu, curry, smeđi šećer, koncentrat rajčice i temeljac. Ostavite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 20-tak minuta.

Nakon 20 minuta kukuruzni škrob rastopite u vodi te umiješajte u varivo da se ono zgusne. Kušajte i prilagodite začine, pa poslužite sa ugljikohidratom po vašem izboru.

Spicy Turkey and Green Bean Stew / Pikantno varivo sa puretinom i mahunama

Kung Pao (Gong Bao) Chicken / Kung Pao (Gong Bao) piletina

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First and foremost – I am no expert on Chinese cuisine and this dish is probably very far from being authentic. Furthermore, my only experiences with Chinese food are from various Chinese restaurants and takeout, which I understand are all heavily westernized to accommodate out palate. Nevertheless, I am a huge fan of this takeout dish and here’s my version. And I sincerely hope that no Chinese people are offended.

Also, this dish is pretty spicy, so tone down the amount of red pepper flakes if you’re not into that. You can definitely use fresh chili peppers if you have any on hand, but we didn’t have any and dried worked just fine.

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INGREDIENTS:

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

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp toasted sesame oil (0.13 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

6 garlic cloves (0.20 EUR)

Thumb-sized piece of ginger (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

2 onions (0.20 EUR)

2 red bell peppers (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ cup peanuts (0.40 EUR)

For the sauce:

1 tbsp smooth peanut butter (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

2 tsp apple cider vinegar (0.01 EUR)

2 tsp brown sugar (0.01 EUR)

1 tsp corn starch (0.02 EUR)

1 tbsp toasted sesame oil (0.13 EUR)

¾ cups warm water (–)

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METHOD:

Cut the meat into cubes and toss it with salt, pepper, soy sauce, sesame and sunflower oil. Allow it to rest for at least 30 minutes, but best overnight. Prep your veggies before you start cooking – mince garlic and ginger and cube onion and bell peppers. Prepare the sauce by whisking together all of the ingredients until smooth.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat in two smaller batches for about five minutes until cooked through and slightly crispy.

Remove the chicken from pan and set it aside. Add in remaining oil, minced garlic and ginger and red pepper flakes. Cook for a minute or two while stirring constantly before adding in diced onions and peppers. Season with salt and pepper and cook until the veggies are slightly caramelized. Add in peanuts and return the meat back to your wok. Stir-fry for another minute or two, then pour the sauce over everything. Stir well and cook briefly until the sauce thickens up. Serve immediately over cooked rice.

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Prvo i osnovno – ja nisam nikakav stručnjak kada je u pitanju kineska kuhinja i ovo je jelo sigurno jako daleko od autentičnog. Osim toga, moja jedina iskustva kada je u pitanju kineska klopa su iz raznih lokalnih kineskih restorana i dostave, za koje mi je sve jasno da su jako pozapadnjačeni kako bi pasali našim okusnim pupoljcima. No neovisno o tome, veliki sam fan ovog popularnog jela i evo vam moja verzija. I također, nadam se da sa time ne vrijeđam Kineze.

Ujedno, imajte na umu kako je ovo jelo dosta ljuto, pa smanjite količinu čilija ako to nije vaša furka. Definitivno možete upotrijebiti i sviježi čili ako ga imate – mi ga nismo imali doma, a sušeni također super funkcionira.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,97 kn za sve)

Za meso:

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

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

6 češnjeva češnjaka (1,50 kn)

Komad đumbira veličine palca (1,00 kn)

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

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ šalice kikirikija (3,00 kn)

Za umak:

1 žlica glatkog kikiriki maslaca (1,00 kn)

2 žlice soja sosa (1,00 kn)

2 žličice jabučnog octa (0,10 kn)

2 žličice smeđeg šećera (0,10 kn)

1 žličica kukuruznog škroba (0,15 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

¾ šalice tople vode (–)

PRIPREMA:

Meso narežite na kockice i pomiješajte sa solju, paprom, soja sosom te sezamovim i suncokretovim uljem. Pustite da odmara barem 30-tak minuta, ali najbolje preko noći. Prije početka kuhanja pripremite si svo povrće. Češnjak i đumbir naribajte, a luk i paprike narežite na kockice. Umak priredite tako da u zdjelici pomiješate sve sastojke da budu glatki.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu u dvije manje ture. Trebati će vam oko pet minuta za svaku rundu piletine da bude lijepo hrskava.

Maknite meso iz woka i stavite na stranu. Dodajte preostalo ulje, češnjak, đumbir i čili. Kuhajte minutu-dvije uz neprekidno miješanje da začini dobro zamiriše prije nego li u wok ubacite luk i papriku. Začinite solju i paprom, te pržite da se povrće blago karamelizira. Ubacite kikiriki te meso vratite u wok. Kuhajte još koju minutu te sve podlijte umakom. Dobro primiješajte i samo još kratko prokuhajte da vam se umak zgusne. Poslužite preko kuhane riže.

Kung Pao (Gong Bao) Chicken / Kung Pao (Gong Bao) piletina

Lentil and Turkey Ragu / Ragu s lećom i puretinom

Crunch Crunch Away, , , , , , , , , Leave a comment

For whatever reason, lately I’ve really been in a mood for deep and rich sauces. Those are usually pretty simple to make, but they require some time and patience. With slow and long simmer, you’ll get those delicious flavors that can only develop over time. So, if you are not famished and have plenty of time to kill, here’s an awesome ragu recipe for you to try out. You can serve it over any pasta of your choice. We went for gnocchi and it was a very delicious success.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.94 EUR for all)

For the meat:

300 grams of boneless, skinless turkey breast (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tbsp toasted sesame oil (0.07 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 broccoli stalk – use the florets elsewhere (0.20 EUR)

1 red bell pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 cup precooked green or black lentils (0.20 EUR)

½ 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 garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tbsp mustard (0.13 EUR)

2 cups tomato puree (0.54 EUR)

2 cups veggie broth (0.13 EUR)

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METHOD:

Cut the meat into small cubes, then toss with salt, pepper, soy sauce and sesame oil. Leave it to sit for at least 30 minutes to marinade. While the meat is resting, prep all your veggies by washing, peeling and finely dicing them.

Place a deep skillet on medium heat and add in the sunflower seed oil and the meat. Cook for about 5-10 minutes to slightly caramelize. Then add in diced onion, carrots, broccoli stalk, bell pepper and garlic. Stir and cook for about 10 minutes so the veggies sweat out and start to brown before adding in the lentils, salt, black pepper, red pepper flakes, garlic powder, paprika, bay leaf, thyme, basil, parsley, tomato paste, mustard and tomato puree. Give everything a really good stir, add a bit of broth and bring to a gentle simmer.

Cover with a lid cracked open and simmer on very low for 2-3 hours, while stirring occasionally and adding in more broth, bit by bit as needed. Taste and adjust seasoning, then serve over a carb of your choice. This ragu freezes and reheats wonderfully, so it’s a good idea to make a bigger batch. The future you will definitely thank you for it.

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Ne znam koji je točno razlog tome, ali u zadnje vrijeme mi se baš jedu bogati i gusti umaci kao što je ovaj. Stvar sa takvim jelima je da ih je obično prilično jednostavno za pripremiti, međutim ono što vam tu svakako treba je vrijeme i strpljenje. Jer upravo sa dugim i polaganim krčkanjem možete postići sve te arome koje se jedino mogu do kraja razviti ako im date dovoljno vremena. Tako da, ako baš u ovom trenutku ne umirete od gladi i nikud vam se ne žuri, svakako vam preporučam da isprobate recept za ovaj ukusni ragu. Možete ga poslužiti sa bilo kojom tjesteninom po vašem izboru. Mi smo ga jeli sa njokima i rezultat je bio izuzetno ukusan.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36.82 kn za sve)

Za meso:

300 g purećih prsa bez kostiju i kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice soja sosa (1,00 kn)

1 žlica tostiranog sezamovog ulja (0,50 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 stabljika brokule – cvjetiće iskoristite za nešto drugo (1,50 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhane zelene ili crne leće (1,50 kn)

½ žličice soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 lovorov list (0,20 kn)

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

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žlice senfa (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Meso narežite na kockice te pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite da se marinira barem 30 minuta. Dok meso odmara, pripremite si svo povrće tako da ga operete, očistite i fino nasjeckate.

Duboku tavu stavite na srednju vatru i dodajte suncokretovo ulje i marinirano meso. Kuhajte 5-10 minuta da se meso malo zapeče. Sada u tavu ubacite sjeckane luk, mrkve, stabljiku brokule, papriku i češnjak. Promiješajte te kuhajte 10-tak minuta da povrće pusti vodu i blago se karamelizira prije nego u tavu dodate leću, sol, papar, čili, češnjak u prahu, slatku papriku, lovor, timijan, bosiljak, peršin, koncentrat rajčice, senf i pasiranu rajčicu. Sve dobro promiješajte, dodajte malo temeljca i pustite da zavrije.

Poklopite, te krčkajte na niskoj vatri i sa odškrinutim poklopcem 2-3 sata, s time da po potrebi sve dobro promiješate i podlijete sa još malo temeljca. Kušajte i prilagodite začine, pa poslužite sa ugljikohidratom po vašem izboru. Ovaj se ragu super podgrijava i smrzava, pa nikako nije loša ideja skuhati malo više. Buduće vi će vam definitivno biti zahvalno.

Lentil and Turkey Ragu / Ragu s lećom i puretinom

Slow Roasted Turkey Breast / Sporo pečena pureća prsa

Crunch Crunch Away, , , , , 2 Comments

We’re currently living a much slower lives which means we have more time to tackle with some slower recipes. This one isn’t hard at all, it just takes a bit of time, that’s all.

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INGREDIENTS:

(Yields 6 servings / 1.20 EUR per serving / 7.22 EUR for all)

For the meat:

850 g piece of skinless, boneless turkey breast (6.67 EUR)

2 tsp salt (0.01 EUR)

2 tsp brown sugar (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the gravy:

Reserved pan drippings (–)

2 tbsp butter (0.27 EUR)

¼ cup water (–)

1 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Prepare the meat the day before. In a small bowl mix together salt, sugar, paprika, garlic powder, black pepper and red pepper flakes. Pat the meat dry with a kitchen towel, then generously rub with the dry marinade. It’s gonna look like you have too much of the stuff, but don’t worry, it will all work out in the end so go ahead and use up everything. Place the meat on a large piece of aluminum foil and wrap it up loosely, making sure to tightly seal the seams of the package. Refrigerate until the next day.

The following day preheat the oven to 150°C. Roast the meat in its package for 3 hours in the center of the oven. Remove from the oven, then carefully unwrap. Reserve all the drippings aside. Lightly brush the meat with sunflower seed oil, turn the heat up in your oven to 200°C, then place the turkey under the broiler for about 10 minutes to slightly crisp the meat up. Remove the turkey from the oven and allow it to rest for 10 minutes before slicing and serving.

While the meat is resting, prepare the gravy. Add the reserved pan drippings, butter and water to a small saucepan. Bring to a simmer, then whisk in flour. Cook for a minute or two until thickened. Strain the gravy to remove any solids or flour clumps. Serve the meat with some gravy and a side dish or a salad of your choice.

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Sada živimo neke sporije živote što znači da imamo i vremena za neke sporije recepte. Ovaj u nastavku nije uopće kompliciran, te jedino što od vas zahtjeva je mrvica više vemena.

SASTOJCI:

(Za 6 porcija / 8,99 kn po porciji / 53,97 kn za sve)

Za meso:

850 g purećih prsa bez kostiju i kože u komadu (50,00 kn)

2 žličice soli (0,02 kn)

2 žličice smeđeg šećera (0,20 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

Sokovi od pečenja (–)

2 žlice maslaca (2,00 kn)

¼ šalice vode (–)

1 žlica glatkog brašna (0,05 kn)

PRIPREMA:

Meso pripremite dan ranije. U maloj zdjelici pomiješajte sol, šećer, papriku, češnjak, papar i čili. Puretinu posušite kuhinjskim ručnikom, pa ju sa svih strana dobro natrljajte suhom marinadom. Činiti će vam se kao da imate previše svega, ali ne brinite, sve će na kraju ispasti okej, te obavezno upotrijebite svu marinadu. Meso stavite na veliki komad aluminijske folije pa ga labavo umotajte u paket kojem ćete čvrsto spojiti sve rubove. Stavite u hladnjak do idućeg dana.

Sljedeći dan zagrijte pećnicu na 150°C. Meso pecite u njegovom paketiću tri sata u sredini pećnice. Izvadite iz pećnice nakon tri sata, pa pažljivo odmotajte. Sve sokove koji su se nakupili obavezno sačuvajte. Puretinu lagano premažite suncokretovim uljem, pećnicu zagrijte na 200°C, pa ju stavite odmah ispod grijača na desetak minuta da se napravi blaga korica. Kada se meso zapeklo, izvadite ga iz pećnice te pustite da odmori desetak minuta prije nego ćete ga razrezati i poslužiti.

Dok puretina odmara vi pripremite umak. Sve sokove koje ste sačuvali od pečenja pomiješajte sa maslacem i vodom u malom lončiću. Pustite da zavrije, pa pjenjačom umutite unutra brašno. Kuhajte samo minutu-dvije da se zgusne. Procijedite umak od mrvica i brašna. Meso poslužite sa umakom i prilogom ili salatom po želji.

Slow Roasted Turkey Breast / Sporo pečena pureća prsa

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

Crunch Crunch Away, , , , , , , , 4 Comments

I’m always, and I really mean always, down for some Chinese food. If there were no health and financial consequences, I would gladly agree to live on Chinese takeout until the end of time or the end of my days, whichever comes first. But reason dictates that some compromises have to be made, so I often replicate my favorite stir-fry and noodle recipes at home and try to keep them on a relatively healthier side. If you are a Chinese food fiend like me, definitely try out this recipe and you won’t be disappointed.

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INGREDIENTS:

(Yields 4 servings / 1.31 EUR per serving / 5.23 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil, then fry the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions and peppers. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Serve immediately.

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Ja sam uvijek, ali baš ono, uvijek, raspoložena za kinesku hranu. Da to nema nikakvih zdravstvenih i financijskih posljedica, krkala bi klopu sa kineske dostave dok svemir ne implodira ili dok ja ne otegnem, štogod već došlo prije. Ali razum ipak nalaže neke kompromise pa sam se naučila da svoje najdraže recepte izrepliciram doma u nekoj malo zdravijoj varijanti. Ako ste ludi za kineskom hranom koliko i ja, definitivno isprobajte ovaj recept jer se nećete razočarati.

SASTOJCI:

(Za 4 porcije / 9,80 kn po porciji / 39,21 kn za sve)

Za meso:

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

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga – korejske čili paste (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i paprike. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Poslužite odmah.

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

Crunch Crunch Away, , , , , , , , , , , 7 Comments

This stir fry-is super quick and easy to make and hence an excellent option to keep in your arsenal for busy weeknight days. It also reheats great, so you can whip up some extra for meal prep. In this recipe I used pork lard for frying, but feel free to substitute this with neutral oil of your choice.

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INGREDIENTS:

(Yields 4 servings / 0.94 EUR per serving / 3.76 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp corn starch (0.01 EUR)

For the stir-fry:

1 tsp pork lard (0.01 EUR)

4 garlic cloves, minced (0.13 EUR)

500 grams frozen green beans (1.00 EUR)

Pinch of red pepper flakes (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

Optional for serving:

2 tbsp Sriracha (0.27 EUR)

2 tbsp sesame seeds (0.07 EUR)

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METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt and pepper. Place a wok on medium-high heat and fry the meat in a bit of pork lard until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Towards the end of frying, sprinkle the meat with corn starch and cook for additional minute or two. Remove all the meat from wok and set aside.

Add a bit more lard to the same wok and throw in minced garlic, green beans and red pepper flakes. Cover your wok with a lid and cook for about five minutes, until the green beans are cooked through, while stirring occasionally. Return the meat to the wok, add in soy sauce and sesame oil, give a good stir and cook for additional minute or two.

Serve immediately over a bed of cooked rice, drizzled with Sriracha and sprinkled with sesame seeds.

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Ovo jelo iz woka je jako brzo i jednostavno za pripremiti pa je stoga super za imati u arsenalu kada vam treba nešto za užurbani tjedan. Također se i dobro podgrijava pa je dobra opcija i za prirediti unaprijed. Ja sam u ovom receptu upotrijebila svinjsku mast za prženje, ali vi ju slobodno zamijenite sa nekim neutralnim uljem po vašem izboru.

SASTOJCI:

(Za 4 porcije / 7,05 kn po porciji / 28,21 kn za sve)

Za meso:

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

½ žličice soli (0,01 kn)

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

1 žlica svinjske masti (0,10 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za wok:

1 žlica svinjske masti (0,10 kn)

4 češnja češnjaka, sjeckana (1,00 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

Po izboru za posluživanje:

2 žlice Srirache (2,00 kn)

2 žlice sezama (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa začinite sa solju i paprom. Duboku tavu ili wok stavite na srednje jaku vatru, pa na svinjskoj masti ispržite meso dok ne bude hrskavo. Moja je sugestija da meso pržite u dvije ili tri manje ture radi maksimalne hrskavoće. Prema kraju prženja posipajte meso sa kukuruznim škrobom i pržite još dodatnu minutu-dvije. Svo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo masti i ubacite unutra sjeckani češnjak, mahune i čili. Poklopite wok i kuhajte oko pet minuta dok mahune ne omekšaju. Prema potrebi koji puta promiješajte. Meso vratite u wok, dodajte soja sos i sezamovo ulje, te dobro promiješajte. Kuhajte još koju minutu.

Poslužite odmah preko kuhane riže, pokapano Srirachom i posipano sezamom.

Chicken and Garlic Green Bean Stir-Fry / Piletina i mahune sa češnjakom iz woka

Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

Crunch Crunch Away, , , , , , , , , , Leave a comment

I’ve been very much in the mood for fried food lately. Spicy fried food, to be more precise. These spring rolls satiate all those cravings but are not laden with a ton of oil, since all the frying is actually done in the oven. They do require a bit more work, but you can easily prepare the meat and slice all your veggies a day ahead. When you break up the work like that, actual roll assembly is fairly easy.

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INGREDIENTS:

(Yields 12 spring rolls / 0.23 EUR per roll / 2.78 EUR for all)

For the turkey:

1 tsp sunflower seed oil (0.01 EUR)

1 cup ground turkey (1.00 EUR)

3 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp soy sauce (0.07 EUR)

For the filling:

½ cup shredded carrots (0.07 EUR)

½ cup shredded cabbage (0.07 EUR)

½ cup thinly sliced spring onions (0.20 EUR)

For the rolls:

3 sheets of phyllo pastry (0.40 EUR)

¼ cup milk (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the spicy dipping sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp honey (0.13 EUR)

1 tsp apple cider vinegar (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp warm water (–)

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METHOD:

Put a skillet to medium high-heat. Add in the oil and turkey. Tear the mushrooms into small pieces and throw them in with the meat. Season everything with salt, pepper, red pepper flakes and soy sauce. Cook for 5-10 minutes, until the meat is done. In a bowl mix together the cooked turkey with shredded carrots, cabbage and spring onions.

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut each phyllo sheet into four square pieces. Whisk together milk and oil to emulsify, then brush each phyllo square with this mixture. Add about a tablespoon of the prepared filling to each piece of phyllo, wrap up and arrange on prepared baking tray. Repeat until all the phyllo and filling are used up. Lightly brush the rolls with remaining milk mixture, then bake for about 20 minutes, until crispy and nicely golden-brown.

While the rolls are baking, prepare the spicy sauce by whisking all of the ingredients in a small bowl until everything is well incorporated. Serve the baked rolls immediately with the prepared dipping sauce on the side.

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U zadnje sam vrijeme baš nekako raspoložena za prženu hranu, i to ljutu prženu hranu. Ove proljetne rolice ispunjavaju te zahtjeve, a opet nisu zagušene sa tonom masnoće pošto se peku u pećnici. Istina, sa njima ima nešto više posla, ali meso možete pripremiti i dan prije, kao i nasjeckati svo povrće. Kada sve razlomite na takve manje operacije, samo slaganje rolica je čas posla.

SASTOJCI:

(Za 12 proljetnih rolica / 1,73 kn po rolici / 20,71 za sve)

Za puretinu:

1 žlica suncokretovog ulja (0,10 kn)

1 šalica mljevene puretine (7,50 kn)

3 shiitake gljive (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

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

1 žlica soja sosa (0,50 kn)

Za nadjev:

½ šalice ribane mrkve (0,50 kn)

½ šalice ribanog kupusa (0,50 kn)

½ šalice tanko narezanog mladog luka (1,50 kn)

Za rolice:

3 lista kora za zavijače (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za pikantni umak:

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

1 žlica soja sosa (0,50 kn)

1 žlica meda (1,00 kn)

1 žličica jabučnog octa (0,20 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice tople vode (–)

PRIPREMA:

Tavicu stavite na srednje-jaku vatru. Dodajte ulje i puretinu. Gljive natrgajte na male komadiće pa i njih ubacite s mesom. Sve dobro začinite sa solju, paprom, čilijem i soja sosom. Kuhajte 10-15 minuta, dok meso ne bude gotovo. U zdjeli skupa pomiješajte puretinu sa ribanom mrkvom, kupusom i sjeckanim mladim lukom.

Pećnicu zagrijte na 180°C. Protvan obložite papirom za pečenje. Svaku koru za zavijaču narežite na četiri kvadrata. Razmutite mlijeko sa uljem da dobijete emulziju, pa svaki kvadrat tijesta premažite sa mješavinom mlijeka i ulja. Dodajte oko žlicu pripremljenog nadjeva, pa zamotajte u rolicu i stavite na pripremljeni protvan. Ponavljajte postupak dok ne potrošite svo tijesto i nadjev. Na kraju sve rolice lagano premažite mješavinom mlijeka i ulja, te pecite 20 minuta, dok rolice ne budu hrskave i zlatno smeđe.

Dok se rolice peku, pripremite umak. U maloj zdjelici pomiješajte sve sastojke dok ne dobijete jednoličnu i glatku smjesu. Pečene rolice poslužite vruće sa pikantnim umakom kojega ste pripremili.

Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

Spicy Crispy Chicken Stir-Fry / Pikantna hrskava piletina iz woka

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This dish is so delicious but it’s not for those of the faint heart, as it’s loaded with strong aromatics like chili and garlic. Of course, feel free to adjust the spices to your liking, but if you are into spicy foods, stick to this recipe and you won’t be disappointed.

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INGREDIENTS:

(Yields 4 servings / 1.02 EUR per serving / 4.07 EUR for all)

For the meat:

1 large boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

3 tsp corn starch (0.04 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the stir-fry:

2 tbsp sunflower seed oil (0.03 EUR)

5-6 shiitake mushrooms (0.40 EUR)

2 onions (0.20 EUR)

3 bell peppers (0.60 EUR)

6 garlic cloves (0.20 EUR)

1 large chili pepper (0.20 EUR)

2 tbsp ketchup (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash and pat dry the meat, then cut it into small cubes and toss together with salt, pepper and corn starch. Wash, peel and chop up the veggies and mushrooms. I’ve kept the seeds in the chili pepper for the extra kick, but feel free to discard those if it seems like too much.

Place a wok on medium heat and fry the meat in a bit of oil until crispy. I suggest you fry the meat in two or three small batches to ensure the maximum crispiness. Remove all the meat from wok and set aside.

Add a bit more oil to the same wok and throw in the mushrooms, Stir fry them for a minute or two, then add in onions. Cook those down as well, then add in the bell pepper, garlic and chili pepper. Cook for a few minutes until the veggies are slightly charred. Add in ketchup, soy sauce and sesame oil. Give a good stir and return the meat to the wok. Stir to warm up and coat with sauce. Serve immediately over a bed of cooked rice.

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Ovo jelo je prefino, ali definitivno nije za ljude koji nisu ljubitelji pikantnog, pošto je krcato snažnim aromama čilija i češnjaka. Naravno, vi začine svakako možete prilagoditi vlastitom ukusu, ali ako vam jače začinjena jela pašu, ovim se receptom nećete razočarati.

SASTOJCI:

(Za 4 porcije / 7,62 kn po porciji / 30,46 kn za sve)

Za meso:

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

½ žličice soli (0,01 kn)

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

3 žlice kukuruznog škroba (0,30 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za wok:

2 žlice suncokretovog ulja (0,20 kn)

5-6 gljiva shiitaka (3,00 kn)

2 luka (1,50 kn)

3 paprike babure (4,50 kn)

6 češnjeva češnjaka (1,50 kn)

1 velika čili papričica (1,50 kn)

2 žlice kečapa (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite meso. Narežite ga na kockice, pa pomiješajte sa solju, paprom i kukuruznim škrobom. Operite, ogulite i nasjeckajte svo povrće i gljive. Ja sam narezala čili skupa sa sjemenkama, ali vi slobodno izbacite sjemenke za manje ljutine.

Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Popržite meso na ulju dok ne bude hrskavo. Moj je prijedlog da meso pržite u više manjih ture jer ćete tako osigurati maksimalnu hrskavoću. Gotovo meso maknite iz woka i držite sa strane.

U isti wok dodajte još malo ulja pa ubacite gljive i pržite minutu-dvije, pa dodajte i luk. Sve kratko kuhajte prije nego ubacite papriku, češnjak i čili. Pustite sve koju minutu da se povrće blago karamelizira. Dodajte kečap, soja sos i sezamovo ulje. Dobro sve promiješajte i vratite u wok meso. Promiješajte kratko da se meso ponovo ugrije i obloži umakom, te odmah poslužite preko kuhane riže.

Spicy Crispy Chicken Stir-Fry / Pikantna hrskava piletina iz woka