Upside-Down Clementine Cake / Naopaki kolač sa klementinama

February 28, 2016February 27, 2016 Crunch Crunch Awaydesert, quick desertLeave a comment

I’ve been meaning to post this recipe for a while now, but I’ve kept getting distracted. I’d figure I’d write it up quickly before the citrus season is over, because this cake is so worth making. You can definitely substitute clementines with any other citrus, just be sure to adjust the sugar amounts accordingly, if using a more tart fruit. Also, for convenience sake pick something without seeds. IMGP3781

INGREDIENTS:

(Yields 1 medium sized cake / 2.64 EUR)

For the cake batter:

2 cups plain all purpose flour (0.13 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup cubed butter, at room temperature (1.00 EUR)

2/3 cups sugar (0.03 EUR)

2 large eggs (0.40 EUR)

1 tsp vanilla extract (0.03 EUR)

1 tbsp freshly grated lemon zest (0.27 EUR)

1 cup yogurt (0.40 EUR)

For the bottom of the pan:

1 tbsp butter, divided (0.07 EUR)

2 tbsp sugar (0.01 EUR)

2-3 clementines, peeled and divided into segments (0.27 EUR) IMGP3795

METHOD:

Preheat oven to 175°C. Butter a loaf pan with ½ tablespoon of butter and line with parchment paper. Then coat the parchment paper with remaining butter and evenly sprinkle 2 tablespoons of sugar. Carefully arrange clementine segments on top and set aside.

IMGP3801

Sift flour, baking powder, baking soda and salt to a small bowl. In a large bowl, using a mixer, beat butter and sugar for a few minutes, until light and fluffy. Beat in the eggs, vanilla, lemon zest and yogurt until creamy. Add in half of the flour mixture, mixing until fully incorporated. Add in the rest of the flour mixture, beating for just a few seconds until the dough is smooth. Make sure not to over mix it.

Carefully pour the batter into the prepared pan over clementines and even the top with a spatula. You can also gently shake the pan for even distribution. Place the pan on a middle rack into a preheated oven and bake for around 40-45 minutes, until a skewer inserted in the middle comes out clean (a crumb or two are also alright).

IMGP3805

Now switch the oven to heat only on the bottom coil, if you have this option. Lower the cake pan to the bottom of the oven and bake for additional 10 minutes. This will help the sugar you sprinkled to the bottom of the pan caramelize and will thicken any juices that the clementines released. Alternatively, if your oven doesn’t have a bottom coil, you can finish up your cake like this once you flip it, remove the pan and peel off parchment paper.

IMGP3806

Let the cake cool in its pan for about 10 minutes, then turn it over on a rack, lift the pan and carefully peel off parchment paper. Cool the cake completely before cutting and serving.

IMGP3808

Već sto godina planiram staviti ovaj recept, ali uvijek bi mi nešto drugo odvuklo pažnju. Zaključila sam da je bolje da ga napišem što prije, dok još uvijek traje sezona citrusa, zato jer se ovaj kolač definitivno isplati ispeći. Bez problema možete klementine zamijeniti bilo kojim drugim citrusom, samo pazite na to da onda prilagodite količinu šećera ako koristite neko kiselije voće. Također, da stvar bude praktičnije upotrijebite nešto bez koštica.

SASTOJCI:

(Za 1 kolač srednje veličine / 19,58 kn)

Za smjesu:

2 šalice oštrog pšeničnog brašna (1,00 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica maslaca narezanog na kockice, na sobnoj temperaturi (7,50 kn)

2/3 šalice šećera (0,25 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 žlica svježe naribane korice limuna (2,00 kn)

1 šalica jogurta (3,00 kn)

Za dno kalupa:

1 žlica maslaca, podijeljena (0,50 kn)

2 žlice šećera (0,10 kn)

2-3 klementine, oguljene i podijeljene na kriškice (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite kalup za kruh sa ½ žlice maslaca i obložite papirom za pečenje. Sada namastite papir za pečenje sa preostalim maslacom i ravnomjerno po dnu posipajte 2 žlice šećera. Po tome pažljivo složite kriškice klementina i stavite na stranu.

U malu zdjelicu prosijte brašno, prašak za pecivo, sodu bikarbonu i sol. U velikoj posudi mikserom tucite maslac i šećer dok ne postanu svijetli i pjenasti. Umiksajte jaja, vaniliju, koricu limuna i jogurt dok sve ne postane kremasto. Dodajte unutra pola mješavine brašna, pa miksajte da se sve sjedini. Sada dodajte ostatak brašna, pa izmiksajte samo par sekundi da tijesto postane glatko. Pazite da ne miksate previše.

Pažljivo ulijte smjesu preko klementina u pripremljeni kalup i špatulom poravnajte po vrhu. Možete i nježno protresti kalup da se sve ravnomjerno raspodijeli. Stavite peći na srednju rešetku u zagrijanu pećnicu i pecite oko 40-45 minuta, dok štapić umetnut u sredinu ne izađe čist (mrvica-dvije su isto okej).

Sada prebacite pećnicu da vam grije samo dno, ako imate tu opciju. Spustite kolač na dno i tako pecite dodatnik 10 minuta. Na taj će se način šećer koji ste posipali po dnu kalupa karamelizirati, a sokovi koje su klementine pustile zgusnuti. Alternativo, ako ne možete grijati samo dno pećnice, kolač možete dovršiti tako da ga dignete odmah ispod grijača, a nakon što ste ga okrenuli, maknuli kalup i skinuli papir za pečenje.

Pustite da se kolač hladi 10 minuta u kalupu, onda ga na rešetki okrenite naopako, dignite kalup i nježno ogulite papir za pečenje. Pustite da se kolač ohladi do kraja prije nego što ćete ga rezati i poslužiti.a

Buckwheat Flour Apple Banana Bread (vegan, gluten free, processed sugar free, low histamine) / Kruh od banana i heljdinog brašna sa jabukama (veganski, bezglutenski, bez procesiranog šećera i niskohistaminski)

February 21, 2016February 20, 2016 Crunch Crunch Awaybanana bread, breakfast, budget cooking, gluten-free, low histamine, processed sugar free, quick desert, vegan2 Comments

If you are on a histamine low diet, then you know all too well the scarcity of safe foods. If you want to take things further and in addition eat vegan and gluten free, well, then you can basically rotate a handful of ingredients. My boyfriend is currently on such diet. We jokingly call what he eats Gulag 1 and Gulag 2 Menus. We invented a new dish last week which he happily proclaimed to be Gulag Premium Menu. But today’s bread we named Royal Gulag Menu.

IMGP4630

INGREDIENTS:

(Yields 1 small loaf / 3.02 EUR per loaf)

3 small overripe bananas (0.53 EUR)

1 cup applesauce (0.40 EUR)

4 tbsp coconut oil + more for greasing the pan (0.67 EUR)

2 tbsp ground flax seed (0.07 EUR)

2 cups whole grain buckwheat flour (1.20 EUR)

1 tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

1 medium sized apple (0.13 EUR)

IMGP4629

METHOD:

Preheat oven to 200°C. Grease bread pan with coconut oil, line with parchment paper and set aside. In a bowl, mash bananas. Whisk in applesauce and coconut oil. Add in flax seed, buckwheat flour, baking powder and salt and stir until uniform. Transfer into the prepared bread ban and even out using a spatula. Core and thinly slice the apple and arrange on top of the bread dough.

IMGP4632

Bake for 30 minutes, until a skewer inserted inside comes out clean. Once done, allow to cool in a pan for 10 minutes, before transferring on a rack to cool completely. Serve with milk of choice and drizzled with more apple sauce, if desired.

IMGP4635

Ako ste na histaminskoj dijeti, onda znate dobro kako je malo sigurnih namirnica. Ako želite odvesti stvari korak dalje i uz to jesti veganski i bezglutenski, pa, onda u principu možete rotirati pregršt sastojaka. Moj dečko je trenutno na takvoj dijeti. U šali ono što jedemo zovemo Gulag 1 i Gulag 2 Meni. Prošli smo tjedan izmislili novo jelo koje je sav sretan proglasio Gulag Premijum Menijem. Ali današnji smo kruh nazvali Kraljevski Gulag Meni.

SASTOJCI:

(Za 1 malu štrucu / 22,61 kn po štruci)

3 male prezrele banane (4,00 kn)

1 šalica pirea od jabuke (3,00 kn)

4 žlice kokosovog ulja + malo za namastiti kalup (5,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

2 šalice integralnog heljdinog brašna (9,00 kn)

1 žličica praška za pecivo (0,10 kn)

Prstohvat soli (0,01 kn)

1 srednja jabuka (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh sa kokosovim uljem, obložite papirom za pečenje i stavite na stranu. U zdjeli zgnječite banane gnječilicom za krumpir. Umiješajte pire od jabuke i kokosovo ulje. Ubacite unutra lan, heljdino brašno, prašak za pecivo i sol pa sve miješajte dok ne postane jednolično. Prebacite u kalup za pečenje i poravnajte špatulom. Očistite jabuku od sjemenki i tanko narežite pa poslažite po tijestu.

Pecite 30 minuta, dok čačkalica umetnuta u kruh ne izađe čista. Kada je kruh gotov, pustite ga da se 10 minuta hladi u kalupu, prije nego što ćete ga izvaditi i na rešetki ohladiti do kraja. Poslužite kruh sa mlijekom po izboru i po želji pokapanog sa još pirea od jabuke.

Blueberry Banana Muffins / Mafini od banane i borovnice

January 31, 2016January 28, 2016 Crunch Crunch Awaybanana bread, blueberries, breakfast, budget cooking, quick desertLeave a comment

Banana bread, with all its numerous variations, is one of my favorite cakes to make. It’s simple, quick and very flexible. Whenever I have a few overripe bananas at hand and a handful of random ingredients left over from another recipe, I know just what to do.

INGREDIENTS:

(Yields 12 regular sized muffins / 0.26 EUR per muffin / 3.10 EUR for all)

2 large overripe bananas (0.53 EUR)

2 large eggs (0.40 EUR)

½ cup yogurt (0.20 EUR)

1 tsp pure vanilla extract (0.03 EUR)

¼ butter, melted (0.40 EUR)

2 cups plain white flour (0.15 EUR)

1/3 cup sugar (0.03 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup frozen blueberries (1.33 EUR)

IMGP4370 METHOD:

Preheat oven to 200°C. If using tin muffin molds, lightly coat them with oil. Skip this step if using silicone muffin molds. In a medium bowl, mash bananas using a potato masher or a fork until smooth. Whisk in eggs, yogurt and vanilla. Finally whisk in melted butter until fully combined.

IMGP4372

In a larger bowl, whisk together flour, sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix with a spatula until just combined. Gently fold in frozen blueberries and divide the dough between muffin molds.

Bake muffins for 20 minutes, until tops become golden. Allow muffins to cool for five minutes in their molds, before removing.

IMGP4369

Kruh od banane, sa svim svojim bezbrojnim varijacijama, jedan je od meni najdražih kolača za peći. Jednostavan je, brz i jako fleksibilan. Kad god imam prezrele banane pri ruci, sa još pregrštom ostataka iz nekih drugih recepata, znam što mi je činiti.

SASTOJCI:

(Za 12 mafina standardne veličine / 1,92 kn po mafinu / 23,07 kn za sve)

2 velike prezrele banane (4,00 kn)

2 jaja (3,00 kn)

½ šalice jogurta (1,50 kn)

1 žličica ekstrakta vanilije (0,20 kn)

¼ šalice maslaca, rastopljenog (3,00 kn)

2 šalice oštrog pšeničnog brašna (1,00 kn)

1/3 šalice šećera (0,25 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica smrznutih borovnica (10,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ako koristite plehnate kalupe za mafine, namastite ih sa malo ulja. Preskočite ovaj korak ako koristite silikonske kalupe. U srednjoj zdjeli zgnječite banane gnječilicom za krumpir ili viljuškom u glatku kašu. Umiješajte jaja, jogurt i vaniliju. Na kraju dodajte rastopljeni maslac i miješajte dok se ne sjedini.

U većoj zdjeli pomiješajte brašno, šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih, pa špatulom kratko miješajte da postane jednolično. Na kraju nježno umiješajte borovnice i podijelite smjesu među kalupima za mafine.

Pecite mafine 20 minuta, dok vrhovi ne budu zlatno-žuti. Pustite ih da se 5 minuta hlade u kalupima prije nego što ćete ih izvaditi.

Quick and Simple Blueberry Cake / Brz i jednostavan kolač od borovnica

December 24, 2015January 18, 2016 Crunch Crunch Awaybreakfast, budget cooking, desert, quick desert1 Comment

This cake is my favorite thing in the whole world. Whenever there’s a strong craving for something sweet, I’ll just whip it up. That’s how fast it comes together. I also make it with available seasonal fruit, like strawberries or apricots. Of course, none of those are available now with winter breathing down our necks, so frozen blueberries it is. IMGP4313

INGREDIENTS:

(Yields 1 medium sized cake / 2.77 EUR)

2 large eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup buttermilk (0.40 EUR)

4 tbsp butter, melted + more for greasing the pan (0.40 EUR)

2 cups all-purpose flour (0.13 EUR)

½ cup plain white sugar (0.02 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

1 cup frozen blueberries (1.33 EUR)

2 tbsp brown sugar (0.03 EUR) IMGP4320

METHOD:

Preheat oven to 200°C. Lightly grease pan with butter, line with parchment paper and set aside. In a small bowl, whisk together eggs, vanilla and buttermilk until frothy. Whisk in melted butter until fully incorporated.

In a larger bowl, whisk together flour, white sugar, baking powder, baking soda and salt. Pour wet ingredients over dry ones and mix with a spatula until just combined. Pour batter in a prepared pan and gently shake to level. Scatter blueberries on top and sprinkle with brown sugar. Bake for around 25 minutes, until slightly golden on top and a skewer inserted comes out clean (a crumb or two is also totally fine). Allow cake to cool in a pan for 15 minutes before plunging in.

IMGP4316

Ovaj kolač je meni najdraža stvar na svijetu. Najčešće kada me opali želja za slatkim na brzinu ga smutim. Toliko je malo posla oko njega. Također variram i sezonsko voće, kao jagode ili marelice. Naravno, ničeg od toga nema sada kada nam zima već visi za vratom, tako da sam uzela smrznute borovnice.

SASTOJCI:

(Za jedan kolač srednje veličine / 20,75 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica kiselog mlijeka (3,00 kn)

4 žlice maskaca + mrvica za namastiti protvan (3,00 kn)

2 šalice oštrog pšeničnog brašna (1,00 kn)

½ šalice običnog bijelog šećera (0,15 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

1 šalica smrznutih borovnica (10,00 kn)

2 žlice smeđeg šećera (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Lagano namastite protvan za kolač i obložite masnim papirom pa stavite na stranu. U maloj zdjelici razmutite jaja sa vanilijom i kiselim mlijekom da budu pjenasta. Umiješajte rastopljeni maslac dok se sve ne sjedini.

U većoj posudi izmiješajte brašno, bijeli šećer, prašak za pecivo, sodu bikarbonu i sol. Prelijte mokre sastojke preko suhih i miješajte špatulom dok ne postane jednolično. Nalijte smjesu u protvan i lagano protresite da se poravna. Po vrhu razbacajte borovnice i posipajte smeđi šećer. Pecite oko 25 minuta, dok kolač ne dobije lijepu zlatnu boju i čačkalica umetnuta ne izađe čista (mrvica-dvije je isto okej). Pustite kolač da se ohladi 15 minuta u protvanu prije nego što navalite.

Gingerbread Muffins / Mafini medenjaci

December 20, 2015November 28, 2015 Crunch Crunch Awaybreakfast, Christmas, desert, muffins, quick desertLeave a comment

To me, Christmas means I want to bake gingerbread everything. It’s the smell. As it happens, I just got a hold of some gorgeous hazelnuts. I wanted to try out something simple, that’s going to do the justice to those hazelnuts, but also pack some other interesting flavors. Gingerbread flavors. These muffins are what I came up with.

I used my mini muffins silicone mold, but this amount would also yield 12 regular sized muffins, so feel free to use those. Just be sure to increase baking time for a few minutes.

IMGP4287

INGREDIENTS:

(Yields 20 mini muffins / 0.19 EUR per muffin / 3.73 EUR for all)

4 tbsp butter (0.53 EUR)

5 tbsp honey (0.67 EUR)

2 large eggs (0.40 EUR)

2/3 cup buttermilk (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup ground hazelnuts (1.33 EUR)

1 cup whole grain flour (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

2 tbsp raw cocoa powder (0.13 EUR)

1 tsp ground cinnamon (0.01 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

Oil or non-stick spray for greasing muffin tin (0.01 EUR)

IMGP4283

METHOD:

Preheat oven to 200°C. Grease muffin tins and set aside (skip this step if using silicone muffin molds). Melt butter and honey in a small saucepan. In a small bowl, whisk together eggs, buttermilk and vanilla until frothy. Pour in melted butter and honey and whisk until fully incorporated.

In a large bowl, whisk together hazelnuts, flour, baking powder, baking soda, cocoa powder, cinnamon, cloves, nutmeg, ginger and salt. Pour wet ingredients over dry ones and stir with a spatula until just combined. Divide batter among muffin molds and bake for 18 minutes for mini muffins or 20-22 minutes for regular sized muffins. Allow muffins to cool for 10 minutes before removing from molds.

IMGP4277

Božić za mene znači da hoću sve raditi sa smjesom za medenjake. To je zbog mirisa. Desilo se i to da sam nabavila predivne lješnjake. Htjela sam isprobati nešto jednostavno, što će naglasiti lješnjake, ali imati i druge zanimljivih aroma. Arome medenjaka. Ovi mafini su rezultat toga.

Ja sam koristila silikonske kalupe za mini mafine, ali ova količina smjese dostatna je za 12 normalnih mafina, pa slobodno pecite u normalnom kalupu. Samo povećajte vrijeme pečenja za nekoliko minuta.

SASTOJCI:

(Za 20 mini mafina / 1,39 kn po mafinu / 27,86 kn za sve)

4 žlice maslaca (4,00 kn)

5 žlica meda (5,00 kn)

2 jaja (3,00 kn)

2/3 šalice kiselog mlijeka (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mljevenih lješnjaka (10,00 kn)

1 šalica integralnog pšeničnog brašna (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice sode bikarbone (0,01 kn)

2 žlice kakao praha (1,00 kn)

1 žličica cimeta u prahu (0,07 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice đumbira u prahu (0,25 kn)

Prstohvat soli (0,01 kn)

Ulje za namastiti kalup za mafine (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za mafine i stavite na stranu (preskočite ovaj korak ako koristite silikonske kalupe). Rastopite maslac i med u malom lončiću. U zdjelici razmutite jaja, kiselo mlijeko i vaniliju da budu pjenasti. Ulijte rastopljene med i maslac i miješajte dok se sve ne sjedini.

U većoj posudi pomiješajte lješnjake, brašno, prašak za pecivo, sodu bikarbonu, kakao, cimet, klinčićem muškatni oraščić, đumbir i sol. Prelijte mokre sastojke preko suhih i špatulom miješajte dok ne dobijete jednoličnu smjesu. Podijelite smjesu po kalupima i pecite 18 minuta za mini mafine ili 20-22 minute za mafine normalne veličine. Pustite mafine da se hlade 10-tak minuta prije nego ih izvadite iz kalupa.

Peanut Butter Chocolate Chunk Cookies / Keksići od kikiriki maslaca sa komadima čokolade

December 13, 2015December 13, 2015 Crunch Crunch Awaychocolate, Christmas, cookies, desert, peanut butter, quick desertLeave a comment

Oh boy, oh boy. These are totally not healthy for you. At all. So don’t even bother making them. Actually, don’t even look at the pictures, they are that bad.

I’m kidding, of course. You’re not baking cookies because they are healthy. You’re baking cookies because they are dang delicious. Besides, bikini season is light years away. IMGP2763

INGREDIENTS:

(Yields about 20 cookies / 0.20 EUR per cookie / 4.92 EUR for all)

½ cup butter, at room temperature (0.80 EUR)

½ cup peanut butter, at room temperature (0.80 EUR)

2/3 cup brown sugar (0.40 EUR)

2 large eggs (0.40 EUR)

2 tbsp milk (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups plain white flour (0.13 EUR)

Pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

1 ½ cup chocolate chunks (1.33 EUR) IMGP2764

METHOD:

Preheat the oven to 180°C. In a large bowl, cream together butters and sugar. Add the eggs, milk and vanilla and mix well until creamy and smooth. Add the flour, salt and baking powder and mix with dough hook attachment until combined. Do not over mix it. Fold in chocolate chunks.

IMGP2767

Spoon the batter on a baking sheet lined with parchment paper into balls. Leave enough space around because the cookies will spread during baking.Bake for 12 minutes. Don’t worry if the cookies look a bit underdone, they’ll finish off on the baking sheet. Let cookies sit on a baking sheet for about 5 minutes, then transfer to wire rack to cool completely.

Uh, oh! Ovi keksići uopće nisu zdravi. Ni najmanje. Nemojte se ni truditi raditi ih. Zapravo, nemojte ni gledati slike. Toliko su grozni.

Šalim se, naravno. Ne pečete kekse jer su zdravi. Pečete ih jer su fantastični. Osim toga, sezona bikinija je svjetlosnim godinama daleko.

SASTOJCI:

(Za oko 20 keksića / 1,47 kn po keksiću / 29,41 kn za sve)

½ šalice maslaca, na sobnoj temperaturi (6,00 kn)

½ šalice kikiriki maslaca, na sobnoj temperaturi (6,00 kn)

2/3 šalice smeđeg šećera (3,00 kn)

2 jaja (3,00 kn)

2 žlice mlijeka (0,10 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice oštrog pšeničnog brašna (1,00 kn)

Prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

1 ½ šalica komadića čokolade (10,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. U velikoj posudi kremasto umiksajte maslace i šećer. Dodajte jaja, mlijeko i vaniliju i miksajte dok ne bude glatko i kremasto. Dodajte brašno, sol i prašak za pecivo, pa miksajte sa kukom za tijesto dok se ne sjedini. Pazite da ne miksate previše. Nježno umiješajte komadiće čokolade.

Žličicom formirajte kuglice od smjese i stavljajte ih na pleh za pečenje obložen masnim papirom. Pazite da između kuglica bude dosta mjesta, jer će se keksići raširiti kako se peku. Pecite 12 minuta i ne brinite ako vam keksići izgledaju kao da nisu pečeni do kraja, jer će se do kraja ispeći od topline vani na protvanu. Pustite ih 5 minuta na protvanu, a nakon toga preselite na rešetku da se ohlade do kraja.a

Pomegranate Walnut Muffins / Mafini sa narom i orasima

November 19, 2015November 15, 2015 Crunch Crunch Awaybreakfast, muffins, quick desert3 Comments

Aside from making every day cooking seasonal, I’m also trying to go down the lane of seasonal desserts. I had a bunch pomegranate seeds leftover from a salad, so I figured I’ll just bake some muffins with them. Small note: my pomegranate seeds were really tart so I added a bit more sugar to the batter – 2/3 cup altogether. If your seeds are sweeter, reduce sugar to ½ cup. I find that muffin recipes are generally very forgiving and you can do some tweaking where necessary, without fear that you’ll end up with an inedible disaster.

I’ve made these into tiny muffins as this way there’s more of that delicious golden crust, but feel free to bake them into regular muffins. This amount of batter would yield 12 regular muffins, just be sure to adjust baking time as you’ll probably need to add about 3-5 minutes.

INGREDIENTS:

(Yields 20 mini muffins / 0.16 EUR per muffin / 3.25 EUR for all)

1 cup whole wheat flour (0.10 EUR)

1 cup ground walnuts (1.33 EUR)

2/3 cup sugar (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

2 large eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup yogurt (0.40 EUR)

3 tbsp butter, melted + more for greasing muffin tin (0.33 EUR)

1 cup pomegranate seeds – from 1 small pomegranate (0.53 EUR)

METHOD:

Preheat oven to 200°C. Grease muffin tin and set aside, but skip this step if using silicone muffin molds. In a large bowl, whisk together flour, walnuts, sugar, baking powder, baking soda and salt. In a smaller bowl, whisk together eggs, vanilla and yogurt until creamy. Add butter and whisk until fully incorporated. Pour wet ingredients over dry ones and mix with a spatula until just incorporated. Fold in pomegranate seeds, divide batter among muffin tins and bake for 20 minutes (for mini muffin tins), until golden brown on top. For regular muffins, bake for altogether 23-25 minutes. Allow muffins to cool for 10 minutes before removing from tin. Serve warm or at room temperature.

Osim što se trudim svakodnevno kuhati sa sezonskim namirnicama, također pokušavam prilagoditi i deserte da budu sezonski. Od salate koju sam radila mi je ostalo sjemenki nara, pa sam odlučila ispeći mafine sa njima. Mala napomena: moj nar je bio jako kiseo pa sam dodala više šećera u smjesu – sve skupa 2/3 šalice. Ako imate slađi nar, smanjite šećer na ½ šalice. Mislim da su recepti za mafine općenito jako fleksibilni i možete raditi manje prilagodbe bez straha da ćete završiti sa nejestivom katastrofom.

Ja sam radila mini mafine jer tako ima više onih divnih hrskavih dijelova, ali slobodno možete peći normalne mafine ako imate takve kalupe. Ova količina smjese je dostatna za 12 mafina normalne veličine, samo onda prilagodite vrijeme pečenja i dodajte još 3-5 minuta.

SASTOJCI:

(Za 20 mini mafina / 1,21 kn po mafinu / 24,27 kn za sve)

1 šalica integralnog pšeničnog brašna (0,75 kn)

1 šalica mljevenih oraha (10,00 kn)

2/3 šalice šećera (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta vanilije (0,20 kn)

1 šalica jogurta (3,00 kn)

3 žlice maslaca, rastopljene + još malo za namastiti kalup za mafine (2,50 kn)

1 šalica sjemenki nara – od 1 manjeg nara (4,00 kn)

PRIPREMA:

Zagrijte pečnicu na 200°C. Namastite kalup za mafine i stavite na stranu, ali preskočite ovaj korak ako koristite silikonske kalupe. U velikoj zdjeli izmiješajte brašno, orahe, šećer, prašak za pecivo, sodu bikarbonu i sol. U manjoj zdjeli umutite jaja, vaniliju i jogurt da budu kremasti. Dodajte maslac i mutite dok se ne sjedini. Prelijte mokre sastojke preko suhih i miješajte špatulom dok smjesa ne postane jednolična. Nježno umiješajte sjemenke nara, razdijelite smjesu po kalupima pa pecite 20 minuta (za mini mafine), dok ne dobiju lijepu zlatno-smeđu boju. Mafine normalne veličine pecite 23-25 minuta. Pustite mafine da se ohlade 10-tak minuta u kalupu prije nego ih izvadite. Poslužite tople ili na sobnoj temperaturi.

Cocoa Banana Bread / Kruh od banane i kakaa

November 11, 2015January 18, 2016 Crunch Crunch Awaybanana bread, breakfast, budget cooking, desert, quick desertLeave a comment

It just so happened that we had two bananas sitting on the counter and starting to look unappealing enough to eat raw. So I figured, why not bake them into banana bread? After a quick scan of what was on hand (not much), this is what I came up with. And the result is fantastic; moist and fragrant and so dang tasty. So I really hope you have two unappealing bananas sitting on your counter as well, as those yield the best banana bread.

Bonus: you only need one bowl for it! Win!

INGREDIENTS:

(Yields 1 loaf / 2.20 EUR per loaf)

2 overripe bananas (0.53 EUR)

2 large eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup yogurt (0.40 EUR)

4 tbsp butter, melted + more for greasing the loaf pan(0.40 EUR)

1 cup rolled oats (0.13 EUR)

1 cup all-purpose flour (0.07 EUR)

2 tbsp flax seed (0.07 EUR)

2 tbsp raw cocoa powder (0.13 EUR)

4 tbsp sugar (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Pinch of salt (0.01 EUR)

METHOD:

Preheat oven to 200°C. Grease loaf pan with butter and line with parchment paper. Set aside. In a large bowl, smash bananas using a potato masher or a fork. Whisk in eggs, vanilla, yogurt and butter, until creamy and fully incorporated. Add in oats, flour, flax seed, cocoa powder, sugar, baking powder, baking soda and salt and stir everything with a spatula until just incorporated. Pour the batter into prepared pan, gently shake to even the surface and bake for 30-35 minutes, until top cracks and a toothpick inserted comes out clean (a crumb or two is also okay). Let banana bread cool in its pan for 15 minutes before transferring to a wire rack to cool completely.

Desilo se to da su te dvije banane stajale u kuhinji i počele izgledati prilično neprivlačno. Zaključila sam da bi najbolje bilo od njih napraviti kruh. Nakon brzog pregleda čega sve imamo doma (ne baš puno toga), dobila sam kruh koji je fantastičan; sočan i aromatičan i jako fin. Tako da se nadam da i vi imate doma par neprivlačnih banana, jer od njih je najbolji kruh.

Bonus: treba vam samo jedna zdjela! Pobjeda!

SASTOJCI:

(Za 1 štrucu / 16,42 kn za štrucu)

2 prezrele banane (4,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta vanilije (0,20 kn)

1 šalica jogurta (3,00 kn)

4 žlice rastopljenog maslaca + još malo za namastiti kalup za pečenje (3,00 kn)

1 šalica zobenih pahuljica (1,00 kn)

1 šalica oštrog pšeničnog brašna (0,50 kn)

2 žlice sjemenki lana (0,50 kn)

2 žlice sirovog kakao praha (1,00 kn)

4 žlice šećera (0,10 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Ugrijte pečnicu na 200°C. Maslacem namastite kalup za kruh i obložite papirom za pečenje. Stavite na stranu. U velikoj zdjeli gnječilicom za krumpir ili viljuškom zdrobite banane. Umutite jaja, vaniliju, jogurt i rastopljeni maslac da bude jednolično i kremasto. Dodajte zobene, brašno, lan, kakao prah, šećer, prašak za pecivo, sodu bikarbonu i sol pa špatulom mješajte dok se sastojci ne sjedine. Istresite smjesu u pripremljeni kalup, nježno protresite da poravnate pa pecite 30-35 minuta, dok se vrh ne raspuca a umetnuta čačkalica ne izađe čista (mrvica-dvije su sasvim okej). Pustite da se kruh hladi 15-tak minuta u kalupu prije nego ga preselite na rešetku za pečenje da se ohladi do kraja.

Teeny Tiny Plum Cobbler / Minijaturna pita od šljiva

October 22, 2015January 18, 2016 Crunch Crunch Awaybudget cooking, cobbler, desert, plum, quick desertLeave a comment

What to do when you have those few random pieces of fruit lying around? Take out your smallest ramekin and make a cobbler, that’s what! This recipe is customizable to no end, really. Easily substitute plums with whatever fruit you have at hand. The same goes for the topping, which in my case was a convenient way to use up the leftover ground walnuts I had lying around.

INGREDIENTS:

(Yields 4 small servings / 0.46 EUR per serving / 1.83 EUR for the whole)

5 plums, pitted and sliced (0.40 EUR)

5 tbsp vanilla sugar, divided (0.33 EUR)

1 ½ tsp ground cinnamon, divided (0.01 EUR)

¼ tsp ground nutmeg (0.01 EUR)

4 heaping tbsp all purpose flour (0.03 EUR)

4 heaping tbsp rolled oats (0.07 EUR)

Pinch of salt (0.01 EUR)

50 g cold butter, cut into small cubes (0.47 EUR)

2 tbsp ground walnuts (0.50 EUR)

METHOD:

In a small bowl, toss together sliced plums with 1 tbsp of vanilla sugar and 1 tsp of ground cinnamon. Set aside. In a separate bowl whisk together the remaining sugar, cinnamon, nutmeg, flour, oats and salt. Quickly work in cubed butter with your hands, until butter breaks down and pieces are generally sized from oats to peas.

Spread half of your plums on the bottom of your ramekin, top with half of cobbler mixture, then repeat with another layer of fruit and layer of cobbler. Gently press everything down and sprinkle with ground walnuts. Refrigerate prepared cobbler for half an hour before baking, so the butter can solidify again.

When ready to bake, preheat oven to 175°C. Bake for around 25-30 minutes, until crispy golden brown on top. Allow to cool slightly before serving with ice cream, milk, Greek yogurt, or on its own. Nothing beats vanilla ice cream, however. 😉

Što napraviti sa zadnjih par komada voća koji vam se povlače po doma? Uzmite najmanju posudu za pečenje i napravite minijaturnu pitu, eto što! Ovaj recept je beskrajno prilagodljiv i funkcionirao bi sa bilo kojim voćem. Isto vrijedi i za ono sa čime ćete ga posipati po vrhu, a što je meni bio zgodan način da iskoristim mrvicu mljevenih oraha koja mi je ostala od drugog recepta.

SASTOJCI:

(Za 4 male porcije / 3,43 kn po porciji / 13,71 kn za sve)

5 šljiva, očišćenih od koštica i narezanih na kriške (3,00 kn)

5 žlica vanili šećera, podijeljeno (2,50 kn)

1 ½ žličica mljevenog cimeta, podijeljeno (0,10 kn)

¼ žličice mljevenog muškatnog oraščića (0,10 kn)

4 žlice oštrog pšeničnog brašna (0,25 kn)

4 žlice zobenih pahuljica (0,50 kn)

Prstohvat soli (0,01 kn)

50 g hladnog maslaca, narezanog na male kockice (3,50 kn)

2 žlice mljevenih oraha (3,75 kn)

PRIPREMA:

U maloj zdjelici pomiješajte narezane šljive, 1 žlicu šećera i 1 žličicu cimeta pa stavite na stranu. U drugoj zdjelici pomiješajte preostali šećer, cimet, muškatni oraščić, brašno, zobene pahuljice i sol. Prstima brzo umiješajte narezani maslac dok se na razbije na grudice veličine od zobene pahuljice do zrna graška.

Na dno posude za pečenje rasporedite pola šljiva, posipajte sa pola ‘tijesta’, pa ponovite sa ostatkom šljiva i ‘tijesta’. Sve nježno utisnite u posudu i po vrhu posipajte mljevene orahe. Stavite pitu na barem pola sata u hladnjak prije pečenja, kako bi se maslac ponovno stisnuo.

Kad želite peći, zagrijte pećnicu na 175°C. Pecite 25-30 minuta, dok se na vrhu ne uhvati hrskava, zlatno-smeđa korica. Mrvicu ohladite prije posluživanja, a jedite uz sladoled, mlijeko, grčki jogurt, ili samo bez ičega. Ali ništa nije bolje od sladoleda od vanilije. 😉

Classic Apple Strudel / Klasična štrudla od jabuka

October 15, 2015January 18, 2016 Crunch Crunch Awayapples, budget cooking, desert, quick desert, strudel2 Comments

Apple strudel is just the thing when you need to quickly whip up a desert. Or when you have a ton of apples at hand. It’s simple, delicious and can hold for a couple of days in the fridge. Of course, nothing beats the taste while it’s still hot, fresh from the oven. But, you can prep and wrap the rolls beforehand and just pop the tray in the oven an hour before you need it done.

INGREDIENTS:

(Yields 10 very generous servings / 0.38 EUR per serving / 3.85 EUR for whole)

1 pack (10 sheets) of phyllo pastry (1.60 EUR)

10 medium sized apples (1.33 EUR)

4 tbsp butter, divided (0.47 EUR)

4 tbsp sugar, divided (0.01 EUR)

1 tsp cinnamon (0.10 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup raisins (0.26 EUR)

½ cup milk (0.06 EUR)

Butter or vegetable oil for coating the baking tray (0.01 EUR)

Powdered sugar for serving (0.01 EUR)

METHOD:

Preheat oven to 180°C. Grease large baking tray which can hold all 10 strudel sausages and set aside. Alternatively, you can also divide strudels between smaller trays, so grease those accordingly. Unwrap stacked phyllo pastry sheets on flat clean surface to allow the dough to rest a bit. In a small saucepan on stovetop, or in a cup in a microwave, melt 3 tablespoons of butter. Wash, peel and grate the apples, discarding the cores. Pour melted butter over grated apples, add 3 tablespoons of sugar, cinnamon, vanilla and raisins and mix everything well using a spatula or your hands. Put about 2 heaping tablespoons of the apple filling on each pastry sheet, arranging it in a single line through the sheet’s length. Gently wrap the pastry sheet and place on a prepared tray. Repeat until all filling and pastry sheets are used up.

Place baking tray in a center of the oven and bake for around 30 minutes, until strudels are golden brown and crispy on top. Meanwhile, melt the remaining tablespoon of butter with milk and remaining sugar and simmer until the mixture warms up. You can also use microwave for this step. When the strudel is done, turn the oven off, drizzle warm milk mixture over it, carefully (it’s going to be very hot!) cover the tray with aluminum foil and place in still warm oven for 15 minutes. The liquid will soften the strudel and make it amazingly yummy and juicy. If you’re a fan of a crispy strudel instead, skip this step.

Allow strudel to cool for about 15 minutes before serving, sprinkled with powdered sugar.

Štrudla od jabuka je prava stvar kada trebate na brzinu smutiti desert. Ili jednostavno imate hrpu jabuka pri ruci. Jednostavna je, ukusna i može stajati i do nekoliko dana u hladnjaku. Naravno, ništa nije bolje od svježe, tek pečene štrudle. Ali možete sve pripremiti i zamotati štrudlice unaprijed, i onda ih samo staviti da se peku sat vremena prije nego ih trebate gotove.

SASTOJCI:

(Za 10 veoma izdašnih porcija / 2,83 kn po porciji / 28,34 kn za sve)

1 paket od 10 listova za savijače (12,00 kn)

10 srednjih jabuka (10,00 kn)

4 žlice maslaca, podijeljene (3,50 kn)

4 žlice šećera, podijeljene (0,05 kn)

1 žličica cimeta (0,07 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice grožđica (2,00 kn)

½ šalice mlijeka (0,50 kn)

Maslac ili ulje za namastiti pleh za pečenje (0,01 kn)

Šećer u prahu za posluživanje (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite veliki pleh za pečenje u koji stane svih 10 štrudli i stavite na stranu. Naravno, možete podijeliti štrudle i na manje protvane, pa si onda namastite njih. Razmotajte listove za savijače na čistoj ravnoj površini kako bi se tijesto mrvicu opustilo. Na štednjaku u malom lončiću, ili u mikrovalnoj u šalici, rastopite 3 žlice maslaca. Operite, ogulite i naribajte jabuke, a bacite kocenove. Prelijte rastopljeni maslac preko jabuka, dodajte 3 žlice šećera, cimet, vaniliju i grožđice, pa sve dobro promiješajte špatulom ili rukama. Dužinom svakog lista za savijače, u tankoj liniji, raspoređujte oko 2 vrhom pune žlice nadjeva od jabuka, pa nježno zamotajte i slažite u namašćeni pleh. Ponavljajte dok ne potrošite sav nadjev i listove.

Stavite napunjen pleh u sredinu pećnice i pecite oko 30 minuta, dok štrudle ne postanu hrskave i zlatno-smeđe. U međuvremenu rastopite preostali maslac, dodajte šećer i mlijeko, pa kuhajte dok se ne ugrije. To također možete napraviti i u mikrovalnoj. Kada je štrudla pečena ugasite pećnicu, pa prelijte smjesom mlijeka. Pažljivo (jer je jako vruće!) prekrijte pleh aluminijskom folijom i stavite u ugašenu pećnicu na 15 minuta. Štrudla će od tekućine omekšati i biti baš sočna i fina. Ako više volite hrskavu štrudlu, preskočite ovaj korak.

Ostavite štrudlu da se hladi 15-tak minuta prije posluživanja. Poslužite posipano šećerom u prahu.