Crispy Oven Roasted Parasol Mushrooms (wheat free, vegetarian) / Hrskave pohane sunčanice iz pećnice (bez pšenice, vegetarijanske)

Autumn is here with all its colorful abundance and the shift in weather also means mushroom season. My dad went mushroom foraging a few days back and brought me some lovely parasol mushrooms. These are always a delight, but I decided to tweak the classic fried recipe and make it a bit healthier. I’m always a fan of doing all the frying in the oven instead of deep frying stuff in a gallon of oil.

Just a small note of precaution, though. Under no circumstances should you ever go mushroom foraging if you don’t know what you are doing. It’s mandatory to always take someone experienced with you and to pick only mushrooms you can identify with absolute certainty. There’s really no need to put yourself in a hospital.

Okay, so onto the recipe once we got that out of the way.

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INGREDIENTS:

(Yields 2 servings / 0.46 EUR per serving / 0.92 EUR for all)

For the batter:

2 eggs (0.40 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¾ cup fine corn flour (0.10 EUR)

2-3 tbsp water (–)

For the mushrooms:

6 parasol mushrooms (free – they were from the woods)

1 cup polenta (0.20 EUR)

4 tbsp olive oil (0.18 EUR)

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METHOD:

Preheat the oven to 200°C. For easy cleanup line a baking tray with aluminum foil and place parchment paper on top. Set aside. Pluck off and discard the stems from mushrooms. Use a damp paper towel to clean the mushrooms and gently wipe their caps.

Make a thick batter by whisking together eggs, salt, pepper and flour, then add in a splash of water as necessary. Dip the mushrooms into the batter, then coat in polenta. Lightly brush coated mushrooms on both sides with olive oil and spread on prepared baking tray. Bake for 20 minutes until crispy and deep golden-brown. Serve immediately.

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1


Jesen je ovdje sa svojim šarenim izobiljem, a promjena u vremenskim prilikama znači i sezonu gljiva. Tata mi je neki dan donio par predivnih sunčanica. One su uvijek prava poslastica, ali sam klasični recept za pohane sunčanice odlučila malo modificirati da bude mrvicu zdraviji. Meni je uvijek draže pohati stvari u pećnici, umjesto da ih utopim u loncu ulja.

Međutim, prvo samo mala napomena što se tiče opreza. Ni u kojem slučaju ne idite brati gljive ako nemate pojma što radite. Uvijek vodite sa sobom iskusnu osobu i berite samo gljive koje sa sigurnošću možete identificirati. Stvarno nema potrebe da sebe strpate u bolnicu.

Ok, sada kada smo to rekli, idemo na recept.

SASTOJCI:

(Za 2 porcije / 3,42 kn po porciji / 6,83  kn za sve)

Za smjesu:

2 jaja (3,00 kn)

½ žličice soli (0,01 kn)

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

¾ šalice finog kukuruznog brašna (0,75 kn)

2-3 žlice vode (–)

Za gljive:

6 sunčanica (besplatne – ubrane u šumi)

1 šalica palente (1,50 kn)

4 žlice maslinovog ulja (1,32 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Za lako čišćenje, obložite protvan aluminijskom folijom i onda sve još pokrijte papirom za pečenje. Stavite na stranu. Skinite i bacite stručke sa sunčanica. Gljive očistite tako da im vlažnim papirnatim ručnikom samo nježno prebrišete klobuke.

Umutite u gustu smjesu jaja, sol, papar i brašno te po potrebi dodajte i mrvicu vode. Gljive umočite u smjesu i onda obložite palentom. Obje strane gljiva lagano premažite maslinovim uljem i raširite sunčanice po pripremljenom protvanu. Pecite 20 minuta, dok ne budu hrskave i zlatno-smeđe. Poslužite odmah.

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Crispy Oven Roasted Parasol Mushrooms (wheat free, vegetarian) / Hrskave pohane sunčanice iz pećnice (bez pšenice, vegetarijanske)

Roasted Horn Pepper Salad (vegan) / Salata od pečenih paprika roga (veganska)

Here is a super quick and easy recipe for my favorite snack or salad of the season. The secret, of course, is in slathering the roasted peppers in minced garlic, so therefore this salad maybe isn’t the best idea for a first date. However, once you get comfy enough with each other, I thoroughly encourage you to enjoy this salad, and all the accompanying garlic fumes it ensures, with your significant other. 😀

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INGREDIENTS:

(Yields 2 generous servings / 0.80 EUR per serving / 1.60 EUR for all)

10 red horn peppers (1.33 EUR)

4 garlic cloves, minced (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp apple cider vinegar (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Preheat oven to 200°C. Wash the peppers and spread out in a baking dish. Roast for one hour, until charred and blistered. Transfer the hot peppers into a bowl and cover the bowl with cling foil. Allow to cool completely, then peel off the skins from peppers and pull out and discard stems and seeds. Mix peppers with garlic, olive oil, vinegar, salt and pepper and serve. These also keep in a fridge for a few days, so go ahead and roast a bigger batch.

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Evo jedan turbo brzi i jednostavan recept za moju najdražu sezonsku salatu. Tajna je, naravno, u tome da pečene paprike zakopate pod debelim slojem sjeckanog češnjaka. Stoga ova salata možda i nije najbolja opcija ako trebate nekog impresionirati na prvom spoju. Međutim, jednom kada se jedno s drugim već udomaćite, svakako bi ste trebali zajedno uživati, kako u ovoj salati, tako i u popratnim češnjakovim isparavanjima. 😀

SASTOJCI:

(Za 2 izdašne porcije / 6,01 kn po porciji / 12,02 kn za sve)

10 crvenih paprika roga (10,00 kn)

4 češnja češnjaka, sitno sjeckana (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice jabučnog octa (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite paprike i raširite ih po protvanu. Pecite sat vremena, dok paprike ne potamne i nabubre. Preselite vruće paprike u zdjelu i pokrijte zdjelu prijanjajućom folijom. Ostavite da se paprike skroz ohlade, pa im ogulite kože, te izvucite i bacite peteljke sa sjemenkama. Pomiješajte paprike sa sjeckanim češnjakom, maslinovim uljem, octom, soli i paprom, pa poslužite. Paprike će držati u hladnjaku nekoliko dana, stoga slobodno napecite veću količinu.

Roasted Horn Pepper Salad (vegan) / Salata od pečenih paprika roga (veganska)

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

I started work again last week after my three week summer vacation. Needless to say, that’s always fun. The most challenging thing was to plug into the new routine. I miss my slow mornings the most, as I always take my time in the morning on my days off. To compensate for this and free up some more space in the afternoons, I bring you a super quick, yet delicious dinner recipe.

Green tomatoes give a really delicious and interesting kick, so I suggest using them while they are still available. I also had some roasted red horn peppers lying around and decided to throw in those. Of course, you can use fresh, but they’ll require a bit of cooking time, so I’d throw them in together with green tomatoes.

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INGREDIENTS:

(Yields 2 generous servings / 1.55 EUR per serving / 3.09 EUR for all)

4 tbsp olive oil (0.18 EUR)

1 large onion (0.10 EUR)

Good pinch of dried chili flakes (0.03 EUR)

4 medium green tomatoes (0.27 EUR)

4 garlic cloves (0.13 EUR)

2 roasted red horn peppers – or 1 fresh (0.27 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

4 eggs (0.80 EUR)

A chunk of feta cheese (0.40 EUR)

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METHOD:

Wash, peel and finely dice all the veggies. Place a deeper skillet on high heat, add in olive oil and diced onion, then sauté for a few minutes until the onion starts browning slightly. Throw in dried chili flakes and stir for a few seconds, so the flavors release into the oil. Dump in diced green tomatoes, minced garlic and fresh horn pepper, if using. If, on the other hand, going with the roasted peppers, add them in together with Roma tomatoes, when green tomatoes are cooked through and most of the liquid has evaporated. After 5-10 minutes, throw in canned Roma tomatoes, basil, parsley, salt and pepper. Give a good stir, reduce heat to medium and cook for about 10 minutes, until sauce is thickened.

Make four small wells in the sauce with a spoon and break the eggs into the wells. Reduce heat to low, cover the skillet with a lid and cook covered for 7-10 minutes, until the egg whites are thoroughly cooked through, but the yolks are still runny. Resist the urge to open the lid too often so the steam doesn’t escape, as that’s what’s gonna cook the eggs. When eggs are done, gently break the whites into the sauce with a spatula, but leave the yolks intact. Crumble feta on top and serve Shakshuka with a nice hunk of crispy bread for dipping. We also like it over cooked rice.

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Prošli sam tjedan ponovo krenula raditi nakon trotjednog ljetnog godišnjeg odmora. Naravno, takav povratak na posao je uvijek jedno divno iskustvo. Najteže od svega mi je palo ponovo se prištekati na novu rutinu, a najviše su mi falila spora jutra. Da nekako kompenziram i oslobodim mjesta poslije podne, donosim vam ovaj brzi, ali jako fini recept.

Zelene rajčice daju jedan jako ukusan i zanimljiv štih, pa predlažem da ih upotrijebite dok se još mogu naći za kupiti. Također, imala sam pri ruci i nešto pečenih paprika roga, pa sam odlučila i njih ubaciti. Naravno, možete ih zamijeniti sa svježima, samo će im trebati malo duže kuhanja, pa njih onda dodajte skupa sa zelenim rajčicama.

SASTOJCI:

(Za 2 izdašne porcije / 11,54 kn po porciji / 23,08 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

1 veliki luk (0,75 kn)

Dobar prstovat sušenog chilija u pahuljicama (0,25 kn)

4 srednje zelene rajčice (2,00 kn)

4 češnja češnjaka (1,00 kn)

2 pečene crvene paprike roge – ili 1 svježa (2,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

4 jaja (6,00 kn)

Komadić feta sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte povrće. Stavite dublju tavu na jaku vatru, dodajte maslinovo ulje i sjeckani luk, pa dinstajte par minuta dok se luk ne počne lagano karamelizirati. Ubacite sušeni chili i par sekundi miješajte, da se arome otpuste u ulje. Ubacite sjeckane zelene rajčice, češnjak i svježu papriku, ako nju koristite. Ako se, s druge strane, odlučite na pečenu papriku, dodajte ju skupa sa pelatima, kada se zelene rajčice blago iskuhaju i većina tekućine je isparila. Nakon 5-10 minuta ubacite pelate, bosiljak, peršin, sol i papar. Dobro promiješajte, smanjite vatru na srednje jaku i kuhajte desetak minuta, dok se umak ne zgusne.

Žlicom napravite četiri udubljenja u umaku i unutra razbijte jaja. Smanjite vatru na nisku, poklopite tavu i kuhajte 7-10 minuta da se bjelanjci skroz skuhaju, ali žutanjci i dalje ostanu tekući. Nemojte stalno skidati poklopac da vam ne pobjegne sva para, obzirom kako će ona skuhati jaja. Kada su jaja gotova, bjelanjke špatulom lagano razbijte u umak, ali žutanjke ostavite cijele. Namrvite fetu po svemu i poslužite Shakshuku sa komadom finog hruskavog kruha za umakanje. Nama je također super i sa kuhanom rižom.

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

This summer lentils seem to be my most favorite ingredient. They are super quick to cook, cheap, filling and tasty. I am sneaking them into every dish and everything appears to be suddenly improved by lentils. This dish is very quick to make and super tasty. You can also easily make it vegan by just swapping butter for coconut oil.

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INGREDIENTS:

(Yields 4 servings / 1.01 EUR per serving / 4.03 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 tbsp butter (0.53 EUR)

500 grams Portobello mushrooms (2.00 EUR)

1 cup green lentils (0.67 EUR)

1 cup rice (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 bay leaf (0.03 EUR)

3 cups water (–)

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METHOD:

Peel the onion and garlic and finely dice them. Wash and thinly slice mushrooms. Pick through lentils, then rinse well in a colander, together with rice.

Add the onion to olive oil and saute until slightly translucent. Throw in garlic and butter and give a good stir. When butter melts, add in sliced mushrooms. You might want to do this in two or three smaller batches as the mushrooms cook down. After a few minutes dump in lentils, rice, salt, pepper, parsley and bay leaf. Cover with water, stir and bring to a boil. Reduce heat and simmer with lid cracked open for 15-20 minutes, until lentils and rice are thoroughly cooked through. Stir occasionally and add in a splash of water if necessary.

This dish reheats great and will keep refrigerated for a few days, so you can prepare ahead and have your lunch ready to take to work.

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Čini mi se kako mi je ovo ljeto leća postala najdraža namirnica, što je sasvim i razumljivo jer se brzo skuha, jeftina je, zasitna i fina. Počela sam leću ubacivati u skoro sva jela, a sa njom je i sve odmah nekako ukusnije. Ovaj je recept jako jednostavan i fin. Lako ga možete modificirati i u veganski, ako maslac zamijenite sa kokosovim uljem.

SASTOJCI:

(Za 4 porcije / 7,54 kn po porciji / 30,17 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja čenjaka (1,00 kn)

4 žlice maslaca (4,00 kn)

500 g šampinjona (15,00 kn)

1 šalica zelene leće (5,00 kn)

1 šalica riže (2,00 kn)

1 žličica soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

1 lovorov list (0,25 kn)

3 šalice vode (–)

PRIPREMA:

Ogulite i sitno nasjeckajte luk i češnjak. Operite i narežite gljive na tanke listiće. Proberite leću, pa skupa sa rižom dobro isprerite pod tekućom vodom u cjediljci.

Bacite luk na maslinovo ulje i kratko prodinstajte dok ne postane staklast. Dodajte češnjak i maslac, pa dobro promiješajte. Kada se maslac rastopi, postepeno u dve ili tri manje ture dodajte gljive da se i one skuhaju. Nakon par minuta dodajte leću, rižu, sol, papar, peršin i lovorov list. Prelijte preko svega vodu, promiještajte i pustite da zavrije. Smanjite vatru i krčkajte uz povremeno miješanje sa odškrinutim poklopcem 15-20 minuta, dok se riža i leća do kraja ne skuhaju. Po potrebi dodajte još malo vode.

Ovo se jelo super podgrijava, a u hladnjaku će držati par dana, tako da slobodno možete skuhati malo više i imati ručak za ponijeti sa sobom na posao.

Lentil and Mushroom Risotto (Vegetarian) / Rižoto od leće i gljiva (vegetarijanski)

Ultimate Summer Salad (Vegan) / Ultimativna ljetna salata (veganska)

For me, this salad is the epitome of summer salads. It captures everything that I love about summer produce and is super simple to make. I have it with almost every meal, so I decided to share it with you guys.

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INGREDIENTS:

(Yields 2 servings / 0.56 EUR per serving / 1.12 EUR for all)

2 cucumbers (0.27 EUR)

1 green pepper (0.20 EUR)

1 small onion (0.06 EUR)

2 tomatoes (0.20 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Wash and peel the veggies. Using a mandoline slicer, thinly slice cucumbers, pepper and onion. Also, watch your fingers. Chop up the tomatoes. Toss everything with olive oil, lemon juice, salt and pepper and serve immediately.

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Za mene je ova salata ogledni primjerak svih ljetnih salata. U sebi ima esenciju svega onoga što najviše volim u ljetnom povrći i totalno je jednostavna za napraviti. Ja ju jedem skoro sa svakim obrokom, pa sam ju odlučila podijeliti i sa vama.

SASTOJCI:

(Za 2 porcije / 4,16 kn po porciji / 8,32 kn za sve)

2 krastavca (2,00 kn)

1 paprika babura (1,50 kn)

1 mali luk (0,50 kn)

2 paradajza (1,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Operite i ogulite povrće. Na ribežu za zelje tanko narežite krastavce, papriku i luk. Također, čuvajte prste. Narežite paradajz na kriške, pa sve pomiješajte sa uljem, limunovim sokom, soli i paprom. Poslužite odmah.

Ultimate Summer Salad (Vegan) / Ultimativna ljetna salata (veganska)

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

Omelet Sandwiches / Omlet sendviči

Guys, I have for you the easiest and tastiest omelet sandwiches. There are no skillets involved, so the preparation and the cleanup are a breeze. Actually, this recipe is so simple that I almost feel bad putting it up there.

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INGREDIENTS:

(Yields 1 serving / 1.29 EUR)

For sandwiches:

1 egg (0.20 EUR)

1 tbsp crème fraîche (0.13 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 slices of ham (0.40 EUR)

3 tbsp shredded cheese (0.40 EUR)

2 slices of dense stale bread (0.13 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking sheet with aluminum foil for easy cleanup. Lightly grease the foil and set aside. In a small bowl, whisk together egg, crème fraîche, salt and pepper. Tear or shred ham into smaller pieces, then stir in the egg mixture together with shredded cheese. Divide the mixture between bread slices and bake for 10 minutes, until the egg is thoroughly cooked and the ham begins to crisp up. Serve immediately.

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Dragi ljudi, imam za vas najlakši i najfiniji omlet sendvič. Ovdje nema nikakvog pečenja u tavi pa su priprema i čiščenje čas posla. Zapravo, ovaj recept je tako jednostavan da mi ga je skoro pa i neugodno objaviti.

SASTOJCI:

(Za 1 porciju / 9,66 kn)

Za sendviče:

1 jaje (1,50 kn)

1 žlica milerama (1,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

4 šnite šunke (3,00 kn)

3 žlice ribanog sira (3,00 kn)

2 šnite ne baš friškog i malo čvršćeg kruha (1,00 kn)

Dodatno:

Ulje za namastiti protvan (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan za pečenje sa aluminijskom folijom za brže čišćenje. Lagano namastite foliju i stavite na stranu. U zdjelici razmutite jaje, mileram, sol i papar. Natrgajte ili narežite šunku na manje komadiće, pa umiješajte u smjesu jajeta skupa sa ribanim sirom. Podijelite smjesu među šnitama kruha i pecite 10 minuta, dok se jaje skroz ne ispeče, a šunka se lagano zahrska. Poslužite odmah.

Omelet Sandwiches / Omlet sendviči