Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

Cauliflower is definitely one of those most underrated foods. On its own, it doesn’t really offer much taste-wise. But its mild taste means that you can use it like a blank canvas and go wild with spices and all sorts of flavors.

This dish is super easy to make and is pretty addictive. However, I’d strongly suggest using fresh cauliflower instead of frozen, like I did in this recipe. But since we had a bag of frozen cauliflower floating around, it was what I opted for. While it did get a bit soggy and out of shape, it still tasted delicious, especially fresh from the oven.

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INGREDIENTS:

(Yields 2 generous servings / EUR per serving / 1.95 EUR for all)

1 bag of frozen cauliflower florets (1.07 EUR)

For the roasting batter:

1 cup all-purpose flour (0.07 EUR)

Good pinch of salt (0.01 EUR)

¼ tsp baking powder (0.01 EUR)

¼ cup plant-based milk (0.10 EUR)

¼ cup sparkling water (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

For the peanut sauce:

2 tbsp soy sauce (0.27 EUR)

2 tbsp warm water (–)

1 tbsp peanut butter (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

½ tsp toasted sesame oil (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp red pepper flakes (0.03 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking tray with parchment paper and set aside. Make a roasting batter by whisking together all of the ingredients until smooth and no lumps remain. If the batter seems too thick, thin it out with a splash of water. Dunk the frozen cauliflower florets in batter and spread out on a prepared baking tray. Bake for about 20-25 minutes, until crispy and golden. Allow the cauliflower to cool slightly so you can handle it without burning yourself, but keep the oven running because you’ll need it for phase two.

Meanwhile, while the cauliflower is roasting, prepare the peanut sauce. Whisk all of the ingredients on low heat until peanut butter and corn starch are completely dissolved and then bring to a gentle simmer. Cook for a few minutes, while stirring constantly so the sauce thickens a bit. Toss the slightly cooled cauliflower in sauce to coat evenly, then spread out on the same parchment lined baking pan and return to the oven. Bake for additional 10-15 minutes until the sauce coating is crisped up. Serve immediately.

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Karfijol iliti cvjetača je definitivno jedna od najpodcjenjenijih namirnica. Sam za sebe baš i nema puno za ponuditi po pitanju okusa. No s druge strane, baš taj blagi šmek znači da ga možete koristiti kao podlogu i razmahati se sa začinima i svakakvim aromama.

Ovo jelo je vrlo jednostavno za pripremiti i poprilično zarazno. Međutim, moja je preporuka da upotrijebite svježi karfijol, a ne smrznuti kao što sam ja učinila. Pošto smo doma već neko vrijeme imali vrećicu smrznutog karfijola, odlučila sam ga iskoristiti u ovom receptu. I iako se dosta razmekšao i povenuo, svejedno je bio jako ukusan, a posebno tek netom pečen.

SASTOJCI:

(Za 2 izdašne porcije / 7,19 kn po porciji / 14,38 kn za sve)

1 vrećica smrznutih cvjetića karfijola (8,00 kn)

Za smjesu za pohanje:

1 šalica glatkog brašna (0,50 kn)

Dobar prstohvat soli (0,01 kn)

¼ žličice praška za pecivo (0,03 kn)

¼ šalice veganskog mlijeka (0,75 kn)

¼ šalice gazirane mineralne vode (0,25 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za umak od kikirikija:

2 žlice soja sosa (2,00 kn)

2 žlice tople vode (–)

1 žlica kikiriki maslaca (1,00 kn)

1 žlica šećera (0,05 kn)

½ žličice kukuruznog škroba (0,03 kn)

½ žličice tostiranog sezamovog ulja (0,50 kn)

½ žličice soli (0,01 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje te ga stavite na stranu. Pripremite smjesu za pohanje tako da dobro izmiješate sve sastojke, dok smjesa ne bude glatka i bez grudica. Ako vam je smjesa pregusta, razrijedite ju sa još malo vode. Smrznuti karfijol umačite u smjesu te ga onda rasporedite po pripremljenom protvanu. Pecite oko 20-25 minuta, dok karfijol ne bude hrskav i zlatan. Ostavite karfijol da se malo ohladi tako da možete njime rukovati bez da se opečete, ali za to vrijeme nemojte gasiti pećnicu jer će vam trebati za sljedeću fazu.

U međuvremenu dok se karfijol peče spremite umak od kikirikija. Miješajte na laganoj vatri sve sastojke dok se kikiriki maslac i kukuruzni škrob skroz ne otope, te pustite da umak lagano zavrije. Kuhajte nekoliko minuta uz neprestano miješanje da se umak malo zgusne. Ohlađeni karfijol pomiješajte sa umakom dok ne bude dobro obložen sa svih strana, pa ga opet raširite po istom protvanu obloženom papirom za pečenje. Pecite još dodatnih 10-15 minuta, dok se premaz od umaka ne zahrska. Poslužite odmah.

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Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

This risotto feels like it’s super fancy, when in reality it’s just a bunch of herbs and other random things we had lying around the house. I recently got a bulk bag of sundried tomatoes and am secretly sneaking them into pretty much everything. They add such a wonderful deep flavor to dishes and only a few of those will go a long way. If you have an option to get your hands on some sundried tomatoes in bulk too, single tomatoes will cost you next to nothing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.02 EUR for all)

2 tbsp coconut oil (0.27 EUR)

1 large onion (0.10 EUR)

5-6 sundried tomatoes (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 bay leaf (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

½ tsp dried rosemary (0.03 EUR)

½ tsp dried chili flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

6 carrots (0.60 EUR)

2 zucchini (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups uncooked rice (0.53 EUR)

4 cups vegetable broth (0.40 EUR)

3 tbsp chopped fresh parsley (0.20 EUR)

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METHOD:

Soak the sundried tomatoes in a bit of warm water to soften, then drain them and chop up, but make sure to reserve the water for later. Wash and peel all the veggies. Finely dice the onion and garlic and shred the carrots and zucchini on a box grater.

In a large pot, saute onion on coconut oil for about five minutes, until slightly translucent. Add in sundried tomatoes, fresh garlic and garlic powder, paprika, bay leaf, oregano, rosemary, chili, black pepper and salt. Stir and cook the spices for a minute until fragrant, before adding in carrots and zucchini. Cook for 5-10 minutes, until slightly softened, then add in reserved tomato water, tomato paste, rice and veggie broth. Bring to a boil, reduce heat and simmer with a lid cracked open for 15-20 minutes, until the rice is thoroughly cooked through. Stir occasionally and if needed, add in a splash more of water. Serve warm, sprinkled with fresh parsley.

This dish also reheats great and will keep refrigerated for a few days.

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Ovaj se rižoto čini kao da je super fensi, a zapravo je to samo kombinacija hrpe začina i drugih ostataka koji su nam se vukli po frižideru. Nedavno sam nabavila ogromno pakiranje sušenih rajčica, pa ih potajno pokušavam ubaciti u sve i svašta. Jelima daju divnu duboku aromu, a i samo mala količina može se rastegnuti da vam potraje. Ako i vi imate mogućnost da nekako nabavite sušene rajčice u velikom pakiranju, jedinična cijena po rajčici će vam tako ispasti stvarno povoljna.

SASTOJCI:

(Za 6 porcija / 5,02 kn po porciji / 30,11 kn za sve)

2 žlice kokosovog ulja (2,00 kn)

1 veliki luk (0,75 kn)

5-6 sušenih rajčica (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

1 žličica dimljene slatke paprike (0,50 kn)

1 lovorov list (0,10 kn)

1 žličica sušenog origana (0,50 kn)

½ žličice sušenog ružmarina (0,25 kn)

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

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

1 žličica soli (0,01 kn)

6 mrkvi (4,50 kn)

2 tikvice (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice sirove riže (4,00 kn)

4 šalice povrtnog temeljca (3,00 kn)

3 žlice svježeg sjeckanog peršina (1,50 kn)

PRIPREMA:

Namočite sušene rajčice u toploj vodi da malo omekšaju. Ocijedite i fino nasjeckajte, ali vodu obavezno sačuvajte za kasnije. Sitno nasjeckajte luk i češnjak, a mrkve i tikvice naribajte.

U velikom loncu na kokosovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sušene rajčice, svježi i sušeni češnjak, papriku, lovor, origano, ružmarin, čili, papar i sol. Dobro promiješajte i kuhajte samo minutu, da začini zamiriše. Umiješajte ribanu mrkvu i tikvicu, pa sada kuhajte još 5-10 minuta da sve malo omekša. Dodajte vodu koju ste sačuvali od rajčica, koncentrat rajčica, rižu i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 15-20 minuta, dok riža ne bude gotova. U međuvremenu po potrebi povremeno promiješajte i ako treba podlijte sa još mrvicom vode. Poslužite toplo, posipano svježim peršinom.

Ovo se jelo također super podgijava, a u hladnjaku će držati nekoliko dana.

Aromatic Carrot and Zucchini Risotto (vegan) / Aromatični rižoto od mrkve i tikvica (veganski)

Creamy Tuna Spread / Kremasti namaz od tune

This spread is my new favorite thing. It comes together super quickly, especially if you already have some hard-boiled eggs on hand. But even with the additional step of boiling the eggs, you’re gonna whip this up in no time. It keeps pretty well in fridge when stored in an airtight container and will be good for up to five days.

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INGREDIENTS:

(Yields 3 jars / 1.75 EUR per jar / 5.24 EUR for all)

2 hard-boiled eggs, cooled (0.40 EUR)

1 cup of fresh soft cheese like queso blanco (0.67 EUR)

3 tbsp crème fraiche (0.40 EUR)

1 tbsp lemon juice (0.13 EUR)

5-6 small pickles (0.27 EUR)

Handful of fresh chives (0.13 EUR)

2 cans of tuna in brine, drained (3.20 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Cut the hard-boiled eggs in half and scoop out the yolks. Add the yolks, cheese, crème fraiche and lemon juice to a food processor and blitz for a minute or two until silky and smooth. Roughly chop the egg whites, pickles and chives, then add them to the cheese mixture together with tuna, salt and pepper. Blitz a few times until everything is finely chopped and incorporated, but still a bit on a chunky side. Taste and adjust seasonings and chill well before serving.

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Ovaj namaz mi je jedno od novih najdražih otkrića. Gotov je za čas, posebno ako već imate tvrdo kuhanih jaja pri ruci. No, čak i ako morate kuhati jaja, namaz ćete smutiti u trenu. U hermetički zatvorenoj posudi u hladnjaku, namaz će bez problema držati do pet dana.

SASTOJCI:

(Za 3 teglice / 13,09 kn po teglici / 39,26 kn za sve)

2 tvrdo kuhana jaja (3,00 kn)

1 šalica svježeg sira (5,00 kn)

3 žlice milerama (3,00 kn)

1 žlica limunovog soka (1,00 kn)

5-6 manjih kiselih krastavaca (2,00 kn)

Pregršt svježeg vlasca (1,00 kn)

2 limenke tune u salamuri (24,00 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Raspolovite tvrdo kuhanja jaja i izvadite žumanjke, pa ih skupa sa sirom, mileramom i sokom od limuna ubacite u multipraktik i provrtite dok sve ne bude glatko i kremasto. Grubo narežite bjelanjke, kisele krastavce i vlasac, te ih dodajte u smjesu sira, zajedno sa tunom, soli i paprom. Problicajte par puta dok sve ne bude fino sjeckano i pomiješano, ali vam i dalje ostanu sitni komadići. Kušajte i prilagodite začine te dobro ohladite prije posluživanja.

Creamy Tuna Spread / Kremasti namaz od tune

Cacao and Cashew Bliss Balls (vegan, paleo) / Energetski zalogaji sa kakaom i indijskim orasima (veganski, paleo)

These healthy and nutrient filled snacks are all the rage on the internet. Since the weather is getting warmer and warmer, I’m craving lighter and healthier foods and snacks. Bliss balls seem like just the thing to get me through the day and are also super easy to make, which is pretty much a necessity in my book, since I am a lazy person. 😀

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INGREDIENTS:

(Yields 8-10 bliss balls)

10 pitted dates (0.33 EUR)

1 cup unsalted cashews (2.00 EUR)

3 tbsp raw cacao powder (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1-2 tsp water (–)

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METHOD:

Soak the dates in warm water to soften them up, about 10-15 minutes before starting. Drain the dates and add them to a food processor together with cashews, cacao powder, vanilla and salt. Pulse until thick dough starts to form, and as needed add a tiny bit of water, a teaspoon at a time.

Refrigerate the dough for 30 minutes before forming into bliss balls, to ensure easier handling. Dampen your fingers slightly with water before shaping the dough into balls. Store refrigerated in an airtight container for up to five days.

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Internet je poludio za ovim zdravim i izdašnim snackovima, a kako je vrijeme sve toplije, tako i ja nekako imam želju jesti laganiju i zdraviju hranu. Energetski zalogaji su baš prava stvar, a još su i jako jednostavni za napraviti, što je najbitnija stavka pošto sam ja jako lijena osoba. 😀

SASTOJCI:

(Za 8-10 loptica / 20,71 kn za sve)

10 odkoštenih datulja (2,50 kn)

1 šalica neslanih indijskih oraščića (15,00 kn)

3 žlice sirovog kakao praha (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1-2 žličica vode (–)

PRIPREMA:

Namočite datulje u toploj vodi 10-15 minuta prije početka da malo omekšaju. Ocijedite datulje, pa ih skupa sa indijskim oraščićima, kakaom, vanilijom i soli ubacite u multipraktik. Pulsirajte dok se ne formira gusto tijesto, a po potrebi dodajte mrvicu vode, žličicu po žličicu.

Tijesto stavite u hladnjak na 30 minuta kako bi vam bilo lakše formirati kuglice. Ruke malo namočite, pa prstima oblikujte kuglice od tijesta. Čuvajte u hermetički zatvorenoj posudi u hladnjaku do pet dana.

Cacao and Cashew Bliss Balls (vegan, paleo) / Energetski zalogaji sa kakaom i indijskim orasima (veganski, paleo)

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)

Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

This isn’t really a recipe per se – it’s more an idea on how to use up random stuff you have around your fridge. It just happens that I had some of this leftover lentil and corn stew and decided to make a new dish out of it by stuffing it in tortillas with a bunch of cheese. This type of dish would work great with any other sort of thick stew, some fresh veggies, leftover roasted meats or veggies and basically anything else you can throw in a tortilla.

It’s pretty hard to calculate the exact price on these, since I used leftover stew, but I’m pretty sure they came out really cheap.

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INGREDIENTS:

(Yields 8 quesadillas)

8 tortillas

4 cups of leftover lentil and corn stew

4 cups of shredded cheese

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METHOD:

Reheat the leftover stew and keep warm while you prepare the tortillas. Place a skillet on medium heat to warm up and toast the tortillas on one side. Keep the skillet warm as you’re gonna use it again in a bit. Spread half a cup of warm stew on one half of a toasted side of tortilla. Sprinkle with shredded cheese and fold the tortilla over in half. Return the tortilla to the warm skilled and toast a bit on both sides, while carefully flipping so the filling doesn’t fall out. Serve immediately. We prefer our food on the burnt side, so always toast things into charcoal.

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Ovo čak i nije pravi recept, više je nekakva ideja na koji način možete iskoristiti razne ostatke koje imate u frižideru. Ispalo je tako da mi je bilo ostalo ovog variva od leće i kukuruza, pa sam to odlučila iskoristiti za novo jelo, i to tako da sam ga utrpala u tortilje sa hrpom sira. Ovakvo bi se jelo dalo napraviti od bilo kakvog gustog variva, svježeg povrća, ostataka pečenog mesa ili povrća, i u principu bilo čega drugog što možete nagurati u tortilju.

Bilo mi je teško izračunati cijenu ovoga jela jer sam upotrijebila ostatke variva, ali sam poprilično sigurna da je na kraju ispalo poprilično jeftino.

SASTOJCI:

(Za 8 quesadilja)

8 tortilja

4 šalice variva od leće i kukuruza

4 šalice ribanog sira

PRIPREMA:

Podgrijte varivo i držite ga na toplom dok priredite tortilje. Stavite tavu na srednju vatru i pustite da se ugrije, pa na tavi tostirajte tortilje, ali samo na jednoj strani. Držite tavu toplom jer ćete ju ubrzo opet trebati. Na tostiranu stranu svake tortilje stavite po pola šalice variva i sira. Preklopite tortilju na pola te ju vratite na tavu. Tostirajte na obje strane, pažljivo okrećući da vam nadjev ne iscuri van. Poslužite odmah. Mi volimo da je sve dobro zapečeno, pa stvari obično tostiramo dok se ne pretvore u ugljen.

Lentil and Corn Quesadillas (vegetarian) / Quesadilje sa lećom i kukuruzom (vegetarijanske)

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

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

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

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INGREDIENTS:

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

For the sauce:

3 tbsp sunflower seed oil (0.04 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

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

500 grams Portobello mushrooms (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 cups sour cream (1.07 EUR)

½ cup warm water (–)

1 cup shredded cheese (0.67 EUR)

For gnocchi:

Water (–)

Good pinch of salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 kilo gnocchi (2.00 EUR)

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METHOD:

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

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

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

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

SASTOJCI:

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

Za umak:

3 žlice suncokretovog ulja (0,30 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

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

500 g šampinjona (15,00 kn)

½ žličice soli (0,01 kn)

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

2 šalice kiselog vrhnja (8,00 kn)

½ šalice tople vode (–)

1 šalica ribanog sira (5,00 kn)

Za njoke:

Voda (–)

Dobar prstohvat soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 kg njoka (15,00 kn)

PRIPREMA:

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

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

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