quick meal

Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

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I’ve been on a big burrito kick lately and I’ve basically been wrapping up pretty much anything in a tortilla. These meals are awesome, not only because they are super versatile, but also because they are portable. It’s incredibly easy to make a bunch of burritos in advance and then just wrapping the extras in cling foil to freeze or take to work the next day.

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INGREDIENTS:

(Yields 6 burritos / 1.17 EUR per burrito / 6.99 EUR for all)

For the lentils:

2 tbsp olive oil (0.09 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

2 green peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp tomato paste (0.27 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 and ½ cups precooked lentils (0.60 EUR)

½ cup water (–)

To assemble burritos:

6 large tortillas (1.60 EUR)

2 cups shredded cheese (1.07 EUR)

2 tomatoes (0.53 EUR)

¼ cup pickled jalapenos (0.20 EUR)

Optional for serving:

Sour cream (0.40 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a deep skillet on medium heat then add in the oil, onions and green and red peppers. Cook for about 5-10 minutes, until the peppers are softened and slightly caramelized. Add in minced garlic, tomato paste, garlic powder, Hungarian and smoked paprika, salt, black pepper, red pepper flakes and basil. Give a good stir and cook for a minute or two until the spices become fragrant before adding in parsley, lentils and water. Stir and simmer uncovered for 5-10 minutes, until the water has evaporated and all the flavors are combined. Turn off heat and get ready to assemble the burritos.

While the lentils are cooking preheat the oven to 180°C. Scoop the lentils onto the tortillas, then top with shredded cheese, diced fresh tomatoes and a few jalapeno slices. Wrap up the burritos and place on parchment lined baking sheet. Repeat until all of the ingredients are used up. Bake the burritos for 10-15 minutes, until slightly crisped up. Serve immediately with a dollop of sour cream.

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U zadnje sam vrijeme poludila za burritosima i manje-više sve što mogu umatam u tortilje. Takvi obroci su mi skroz super, ne samo iz razloga što ih možete modificirati na sto načina, već i zato jer su prijenosi. Vrlo je jednostavno pripremiti hrpu burritosa unaprijed, pa višak onda umotati u prijanjajuću foliju i smrznuti ili jednostavno drugi dan ponijeti na posao.

SASTOJCI:

(Za 6 burritosa / 8,72 kn po burritu / 52,32 kn za sve)

Za leću:

2 žlice maslinovog ulja (0,66 kn)

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

2 zelene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 i ½ šalica kuhane leće (4,50 kn)

½ šalice vode (–)

Za složiti burritose:

6 velikih tortilja (12,00 kn)

2 šalice ribanog sira (8,00 kn)

2 rajčice (4,00 kn)

¼ šalice ukiseljenih jalapenosa ili feferona (1,50 kn)

Po želji za posluživanje:

Kiselo vrhnje (3,00 kn)

PRIPREMA:

Operite, očistite i nasjeckajte svo povrće. Stavite dublju tavu na srednju vatru pa u nju dodajte ulje, luk i crvene i zelene paprike. Dinstajte 5-10 minuta dok paprike ne omekšaju i blago se karameliziraju. Ubacite sjeckani češnjak, koncentrat rajčice, češnjak u prahu, slatku i dimljenu papriku, sol, papar, čili i bosiljak. Dobro promiješajte i kuhajte samo minutu-dvije da začini zamiriše prije nego dodate peršin, leću i vodu. Opet promiješajte pa krčkajte otklopljeno 5-10 minuta da voda ispari, a okusi se prožmu. Maknite sa vatre i složite burritose.

Dok se leća kuha zagrijte pećnicu na 180°C. Leću stavite na tortilju, pa posipajte ribanim sirom, sjeckanim rajčicama i sa par komadića jalapenosa (ili feferona). Zamotajte burrito, pa stavite na protvan obložen papirom za pečenje. Ponavljajte dok ne iskoristite sve sastojke. Pecite burritose 10-15 minuta da se blago zahrskaju. Poslužite odmah sa malo kiselog vrhnja.

Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

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Have you already tried making Kimchi at home? If so, then you probably have abundance of it and may be searching for ideas to throw Kimchi into other dishes. This stew is just the thing and is unbelievably simple to make and delicious. Honestly, my expectations were pretty low, but I ended up being pleasantly surprised by the outcome, so this will definitely end up in our regular food rotation.

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INGREDIENTS:

(Yields 4 servings / 1.23 EUR per serving / 4.93 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsnip (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups vegan Kimchi (0.93 EUR)

1 block of smoked tofu (1.00 EUR)

4 cups veggie broth (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

200 grams glass noodles (1.33 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Drain and dice the smoked tofu. Add oil, onion, carrot and parsnip to a pot on high heat. Saute for about five minutes to slightly caramelize then add in garlic and Gochujang. Stir and cook for just a minute before adding in tomato paste, Kimchi, tofu, veggie broth and soy sauce. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about 20 minutes. Turn off heat, add in sesame oil and noodles then put the lid back on and let sit for around five minutes until the noodles are cooked through from residual heat. Serve warm. This also reheats great and will only taste better on the next day, so be sure to make a few extra servings.

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Jeste li već probali kod kuće napraviti Kimchi? Ako da, onda sigurno imate tonu Kimchija i počeli ste izmišljati načine kako ga sve ubaciti u neka druga jela. Ovo varivo je onda baš prava stvar za vas, a veoma je lako za pripremiti i stvarno ukusno. Iskreno, moja su očekivanja bila poprilično niska, ali sam se baš ugodno iznenadila koliko je sve ispalo fino, tako da će Kimchi varivo sigurno biti ubačeno u naš redovni meni.

SASTOJCI:

(Za 4 porcije / 9,24 kn po porciji / 36,95 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

1 pastrnjak (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice veganskog Kimchija (7,00 kn)

1 kocka dimljenog tofua (7,50 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

200 g tankih rižinih rezanaca (10,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ocijedite i na kocke narežite dimljeni tofu. Dodajte ulje, luk, mrkve i pastrnjak u lonac na jaku vatru. Dinstajte jedno pet minuta da se sve lagano karamelizira, pa dodajte češnjak i Gochujang. Promiješajte i kuhajte samo minutu prije nego ubacite i koncentrat rajčice, Kimchi, tofu, temeljac i soja sos. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta. Maknite sa vatre, dodajte sezamovo ulje i rezance, pa poklopite i ostavite pet minuta da se rezanci skuhaju od preostale topline. Poslužite toplo. Ovo jelo se također super podgrijava, a sljedećeg će dana biti još bolje, pa definitivno skuhajte koju porciju više.

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

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Oh hey, here’s another noodle recipe for you all to enjoy. We can never have too many of those floating around, right?

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INGREDIENTS:

(Yields 4 servings / 1.33 EUR per serving / 5.31 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)

1 large onion (0.10 EUR)

2 green peppers (0.80 EUR)

3 cups of shredded purple cabbage (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 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 up 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, peppers and cabbage. 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. Taste and adjust seasoning, then serve immediately.

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Hej haj, evo vam još jedan recept za nudlse koji možete isprobati. Takvih nikako ne možemo imati viška, zar ne?

SASTOJCI:

(Za 4 porcije / 9,93 kn po porciji / 39,71 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)

1 veliki luk (0,75 kn kn)

2 zelene paprike (6,00 kn)

3 šalice ribanog ljubičastog kupusa (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 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, paprike i kupus. 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. Kušajte i prilagodite začine, pa poslužite odmah.

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)

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You know what day it is today? It’s creamy soup day! I mean, if you ask me, any day could and should be a creamy soup day. And yes, this soup is easy and delicious, so you better get your ingredients ready and whip it up.

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INGREDIENTS:

(Yields 4 generous servings / 0.52 EUR per serving / 2.06 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

250 grams of oyster mushrooms (1.00 EUR)

2 large potatoes (0.20 EUR)

½ tsp garlic powder (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp dried parsley (0.13 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Clean the mushrooms and tear them into bite-sized pieces. Add the oil, onion, garlic and carrots to a big pot on high heat and saute for about five minutes to slightly soften. Add in the mushrooms, give a good stir and cook for ten minutes so everything gets nicely caramelized. Now add in the potatoes, garlic powder, salt, pepper, parsley and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 30 minutes.

After 30 minutes, turn off heat and pulse the soup with an immersion blender. If you like, you can reserve a bit of chunks before pulsing to keep some texture in the soup, but this is totally optional. Taste and adjust seasoning and serve warm. This soup also reheats well so it’s a good option for meal prep.

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Znate li koji je danas dan? Danas je dan za kremastu juhicu! Mislim, ako se mene pita, baš bi svaki dan mogao i trebao biti dan takvih juha. I da, ova je juhica lagana i jednostavna, tako da skupite sve sastojke i bacite se na kuhanje.

SASTOJCI:

(Za 4 izdašne porcije / 3,84 kn po porciji / 15,36 kn za sve

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

250,00 g bukovača (7,50 kn)

2 velika krumpira (1,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Gljive očistite pa ih natrgajte na komadiće veličine zalogaja. Ulje, luk, češnjak i mrkve stavite u veći lonac na jakoj vatri, te ih dinstajte oko pet minuta da malo omekšaju. Ubacite gljive, dobro promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Sada dodajte i krumpire, češnjak u prahu, sol, papar, peršin i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta.

Nakon 30 minuta maknite juhu s vatre i propulsirajte ju štapnim mikserom. Ako želite, možete nešto povrća i gljiva sačuvati sa strane prije blendanja, da vam juha ima zanimljiviju teksturu. Taj dio je totalno po vašem izboru. Kušajte i prilagodite začine, pa poslužite toplo. Ova se juhica također dobro podgrijava, pa je super opcija za pripremiti unaprijed.

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)

Five Minute Tuna Rolls / Petominutne rolice sa tunom

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These tuna rolls are the best thing ever and the secret is in the magical super easy tuna spread. We’ve already made them three times in the past week and still crave some more. This is a perfect quick dinner or snack solution. Also, the rolls are totally portable too, so you can even take them to work.

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INGREDIENTS:

(Yields 2 servings / 1.62 EUR per serving / 3.23 EUR for all)

For the tuna spread:

1 can of tuna (1.60 EUR)

¼ cup cream cheese choice (0.33 EUR)

2 tbsp mayo (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

For the rolls:

2 large tortillas (0.53 EUR)

6 lettuce leaves (0.20 EUR)

4 large pickles (0.27 EUR)

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METHOD:

Make the tuna spread by draining canned tuna and mashing it up with a fork, then stirring together with cream cheese, mayo, salt and pepper. Taste and adjust seasoning.

Wash and pat dry the lettuce and thinly cut the pickles. Divide the tuna spread between tortillas, then top with lettuce and pickles. Tightly roll up and either immediately serve sliced, or wrap the whole tortilla up in cling foil and refrigerate until the next day.

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Ove tuna rolice su najbolja stvar ikad, a tajna je u čarobnom, turbo jednostavnom tuna namazu. Mi smo ih radili već jedno tri puta u zadnjih tjedan dana i još uvijek se nismo zasitili. Ako vam treba neka brza večerica ili snack, ove su rolice kao stvorene za vas. Osim toga, možete ih pripremiti i dan ranije, pa zamotati i ponijeti si na posao.

SASTOJCI:

(Za 2 porcije / 12,08 kn po porciji / 24,16 kn za sve)

Za namaz od tune:

1 konzerva tune (12,00 kn)

¼ šalice mliječnog namaza po izboru (2,50 kn)

2 žlice majoneze (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Za rolice:

2 velike tortilje (4,00 kn)

6 listova zelene salate (1,50 kn)

4 velika krastavca (2,00 kn)

PRIPREMA:

Napravite namaz tako da ocijedite tunu i izgnječite ju vilicom. Pomiješajte sa mliječnim namazom, majonezom, solju i paprom. Kušajte i prilagodite začine.

Operite salatu pa ju lagano posušite kuhinjskim ručnikom. Krastavce narežite na tanke ploške. Namaz od tune razmažite po tortiljama, pa po njima poslažite salatu i krastavce. Čvrsto zamotajte tortilje, pa ih ili odmah poslužite narezane, ili cijelu tortilju zamotajte u prijanjajuću foliju i čuvajte u hladnjaku do sutradan.

Five Minute Tuna Rolls / Petominutne rolice sa tunom

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

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The days are getting colder and autumn is here. This means that I crave comforting foods more than ever. And what can be more comforting than pasta? When cooked in a single pot, it’s also my favorite type of pasta. This dish is so fuss free and delicious that I am absolutely in love.

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INGREDIENTS:

(Yields 4 servings / 1.24 EUR per serving / 4.95 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 celery ribs (0.20 EUR)

2 tbsp butter (0.27 EUR)

500 grams button mushrooms (2.00 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

400 grams fusilli pasta (0.80 EUR)

2 cups veggie broth (0.13 EUR)

1 cup milk (0.20 EUR)

½ cup shredded hard cheese (0.80 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion, carrots and celery to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Add in garlic powder, salt, pepper, parsley, pasta, veggie broth and milk. Give a good stir and make sure that the pasta is submerged under the liquid. Bring to a rolling boil, reduce heat to low and cover tightly with a lid. Cook for about 15 minutes, until pasta is cooked to al dente, while stirring occasionally. Taste and adjust seasonings, then stir in shredded cheese. Serve immediately. This dish also reheats well, so it’s a good option to take to work.

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Dani su sve hladniji i jesen nam je stigla, a to znači da mi se jede fina i topla hrana za dušu. A ne znam što bi bolje upalo u tu kategoriju od tjestenine. Još kada je ta tjestenina skuhana u jednom jedinom loncu, to mi je odmah najdraži tip jela. Ovo je sve ispalo tako jednostavno i ukusno da je odmah upisano na listu mojih favorita.

SASTOJCI:

(Za 4 porcija / 9,24 kn po porciji / 36,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 rebra celera (1,50 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

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

1 žlica sušenog peršina (0,50 kn)

400 g fusila (6,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

1 šalica mlijeka (1,50 kn)

½ šalice ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk, mrkve i celer stavite u dublju tavu na jakoj vatri i dinstajte nekoliko minuta da malo omekšaju. Dodajte maslac i gljive, te kuhajte 5-10 minuta da se gljive lagano karameliziraju. Ubacite češnjak u prahu, sol, papar, peršin, tjesteninu, temeljac i mlijeko. Dobro sve promiješajte, vodeći računa o tome da je tjestenina uglavnom potopljena u tekućinu. Pustite da zavrije, smanjite vatru i kuhajte čvrsto poklopljeno. Kuhajte 15-tak minuta, da tjestenina bude kuhana al dente, s time da nekoliko puta za vrijeme kuhanja sve promiješate. Kušajte i prilagodite začine, pa umiješajte još i ribani sir. Poslužite odmah. Ovo se jelo također i dobro podgrijava, pa je super opcija za pripremiti unaprijed i ponijeti na posao.

One Pot Mushroom Pasta (vegetarian) / Tjestenina s gljivama iz jednog lonca (vegetarijanska)

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

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I guess by now my love for Chinese food is probably a well-known thing. It’s no surprise I am constantly experimenting with ingredients and flavor combinations. For this recipe I wanted to step away from the usual chicken and opted for a lean cut of beef. The combination with earthy mushrooms turned out delicious, so I am sure I’ll be making this dish again pretty soon.

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INGREDIENTS:

(Yields 4 servings / 1.64 per serving / 6.57 EUR for all)

For the meat:

400 grams of lean beef like from rump steak (2.67 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:

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

100 grams shiitake mushrooms (1.33 EUR)

400 grams button mushrooms (1.60 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)

1 tbsp corn starch (0.01 EUR)

½ cup water (–)

Additional:

Handful of chopped scallion stalks (0.13 EUR)

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METHOD:

Cut the meat into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in a fridge for at least 30 minutes, but best overnight. Wash, peel and chop up all the veggies and mushrooms.

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 for a few minutes until cooked through. It’s best to do this in two smaller batches, so you don’t overcrowd the pan. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the onions and all mushrooms. Cook for about ten minutes so everything cooks down and starts to slightly caramelize. Add in minced garlic, Gochujang, soy sauce and sesame oil, stir and cook those for additional few minutes before returning the meat to the pan.

In a bowl whisk together corn starch and water. Once the corn starch is fully dissolved, pour the mixture into the pan and give everything a really good stir. Once the sauce thickens, turn off heat and serve over cooked rice and sprinkled with chopped scallions.

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Mislim da je moja ljubav prema kineskoj hrani već općepoznata stvar, pa nije ni čudo da uvijek eksperimentiram sa novim kombinacijama sastojaka i okusa. Za ovaj sam se recept odlučila odmaknuti od piletine koja je dosta česti dio mojih kreacija tog tipa te sam se odlučila za krti komad junećeg buta. U kombinaciji sa gljivama ovo je jelo ispalo odlično, tako da sam sigurna da ću ga ubrzo ponovo pripremati.

SASTOJCI:

(Za 4 porcije / 12,33 kn po porciji / 49,31 kn za sve)

Za meso:

400 g krte junetine, kao npr. od buta (20,00 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:

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

2 luka (1,50 kn)

100 g shiitaka (10,00 kn)

400 g šampinjona (12,00 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)

1 žlica kukuruznog škroba (0,10 kn)

½ šalice vode (–)

Dodatno:

Sjeckane stabljike mladog luka (1,00 kn)

PRIPREMA:

Meso narežite na tanke trakice te ga pomiješajte sa uljem, soja sosom, soli i paprom, pa ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. Operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Za najbolje rezultate pržite meso u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovo meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i sve gljive. Kuhajte desetak minuta da tekućina ispari iz gljiva te se one blago karameliziraju. Ubacite u wok sjeckani češnjak, Gochujang, soja sos i sezamovo ulje. Promiješajte i kuhajte par minuta prije nego što u wok vratite meso.

U zdjelici razmutite kukuruzni škrob sa vodom. Kada se škrob skroz otopi, ulijte mješavinu u wok i sve jako dobro promiješajte. Maknite sve s vatre čim se umak zgusne. Poslužite preko kuhane riže, posipano sa sjeckanim stabljikama mladog luka.

Beef and Mushroom Stir-Fry / Junetina s gljivama iz woka

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

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You’re craving Chinese takeout and you want it now? No problem! This dish comes together even quicker than it would take the delivery to arrive and it’s actually quite healthy. But at the same time so, so yum! With only a few pantry staples, you’ll be whipping these noodles up in no time.

Just a little heads up, though. This recipe calls for mushroom powder, which are basically dried mushrooms ground into a fine powder in your food processor. I’ve already written about its magic in this recipe here, so be sure to check it out if you’re curious about more mushroom powder recipes.

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INGREDIENTS:

(Yields 2 generous servings / 1.61 EUR per serving / 3.22 EUR for all)

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

1 red pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 cups shredded cabbage (0.20 EUR)

3 tbsp shiitake powder (0.40 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

IMGP8449

METHOD:

Wash, peel and chop up all the veggies. Cook the noodles according to the package instructions to al dente, rinse under cold water and set aside. Add the oil to a wok on high heat and throw in chopped onion and pepper. Cook for a few minutes until softened then add in garlic and Gochujang. Stir well and allow the spices to warm up before adding in cabbage, mushroom powder, water, noodles and soy sauce. Bring to a simmer then cook for a few minutes, until all of the liquid evaporates and the noodles finish cooking. Turn off heat and stir in sesame oil. Serve immediately.

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Ako vam se jede neka kineska dostava i to baš sad sad, nema uopće problema. Ovo jelo ćete sami prirediti i brže nego vam dostavljač uspije pozvoniti na vrata, a još je uz to i prilično zdravo. I ne samo to, nego i jaaaako fino. Uz samo par sastojaka iz špajze, ove ćete nudlse zgotoviti za čas.

Samo još mala napomena. U ovom receptu ima i praška od gljiva, a to su samo sušene gljive samljevene u fini prah u vašem multipraktiku. O tom sam čarobnom sastojku već pisala u ranijem receptu ovdje, pa definitivno i njega čekirajte ako želite još neke ideje za prašak od gljiva.

SASTOJCI:

(Za 2 izdašne porcije / 12,10 kn po porciji / 24,20 kn za sve)

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

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

2 šalice ribanog kupusa (1,50 kn)

3 žlice praška od gljiva shiitaka (3,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Rezance skuhajte al dente prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Ulje dodajte u wok na jakoj vatri, pa ubacite luk i papriku. Kuhajte par minuta da omekšaju, te onda ubacite češnjak i Gochujang. Kratko promiješajte i pustite da se začini ugriju prije nego dodate kupus, prašak od gljiva, vodu, rezance i soja sos. Pustite da zavrije, pa kuhajte par minuta dok višak tekućine ne ispari, a tjestenina ne bude skroz kuhana. Maknite s vatre, umiješajte sezamovo ulje i odmah poslužite.

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

Saucy Pork Chops / Svinjski kotleti u umaku

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Humble pork chops are a quick and easy classic. This sauce makes them even more delicious and ensures that they remain tender. Gnocchi or fettucine would be a fantastic vessel for the sauce, but even the ordinary rice did the trick.

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INGREDIENTS:

(Yields 4 servings / 0.83 EUR per serving / 3.31 EUR for all)

For the meat:

4 boneless pork chops (2.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp all-purpose flour (0.01 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

2 tbsp all-purpose flour (0.01 EUR)

½ tsp garlic powder (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp mustard (0.13 EUR)

2 cups water (–)

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METHOD:

Trim and discard any excess fat off the pork chops. Pat-dry the pork chops with a kitchen towel, then season generously with salt and pepper. Allow them to sit for about thirty minutes at room temperature. While the pork chops are resting, wash, peel and finely dice all of the veggies.

After thirty minutes lightly sprinkle pork chops with flour on both sides. Place a deep skillet on medium-high heat to thoroughly warm up, add in the oil and sear the pork chops on both sides for a few minutes to slightly brown. Remove from the pan and set aside.

To the same pan add in diced onion, garlic and carrots. Saute for about 5 to 10 minutes to lightly caramelize. Sprinkle with flour and give a good stir so all the veggies are coated. Cook for a minute or two before adding in garlic powder, paprika, salt, pepper, red pepper flakes, basil, parsley, bay leaf, tomato paste and mustard. Stir everything for a few seconds and then gradually add in water, while stirring continuously. Once you have a thick bubbly sauce, return in the pork chops, turn down heat and simmer with a lid on for about 20 minutes. After twenty minutes serve the pork chops with plenty of sauce and some carbohydrates of your choice.

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Skromni svinjski kotleti, ili vam ga krmenadli, su jednostavan i lagan klasik. Ovaj ih umak čini još ukusnijima i osigurava da ostanu sočni. Njoki ili široki rezanci bi bili odličan izbor za pokupiti sav taj fini umak, ali naravno, čak je i obična riža poslužila svrsi.

SASTOJCI:

(Za 4 porcije / 6,17 kn po porciji / 24,67 kn za sve

Za meso:

4 svinjska kotleta bez kostiju (16,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice glatkog brašna (0,10 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

2 žlice glatkog brašna (0,10 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

½ žličice soli  (0,01 kn)

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

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

1 žličica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice senfa (1,00 kn)

2 šalice vode (–)

PRIPREMA:

Sa kotleta odrežite i bacite višak masnoće. Posušite kotlete kuhinjskim ručnikom, pa ih dobro posolite i popaprite. Ostavite da odmaraju tridesetak minuta na sobnoj temperaturi. Za to vrijeme operite, ogulite i fino nasjeckajte svo povrće.

Nakon trideset minuta lagano pobrašnite kotlete sa obje strane. Dublju tavu stavite na srednje-jaku vatru da se dobro ugrije. Dodajte ulje, pa sa obje strane kratko popecite kotlete da dobiju zlatno-smeđu koricu. Maknite ih iz tave i stavite na stranu.

U istu tavu dodajte luk, češnjak i mrkvu. Dinstajte 5 do 10 minuta da se povrće blago karamelizira. Posipajte brašnom te dobro promiješajte da se svo povrće obloži. Kuhajte koju minutu prije nego dodate češnjak u prahu, papriku, sol, papar, čili, bosiljak, peršin, lovor, koncentrat rajčice i senf. Sve dobro promiješajte i pustite par sekundi, pa onda malo pomalo uz kontinuirano miješanje dolijevajte vodu. Kada gusti umak zavrije vratite u tavu kotlete, smanjite vatru, te krčkajte poklopljeno dvadesetak minuta. Nakon dvadesetak minuta kotlete poslužite obilno zalivene umakom i sa nekim ugljikohidratom po vašem izboru.

Saucy Pork Chops / Svinjski kotleti u umaku

Creamy Pea and Edamame Stew (including a vegan option) / Kremasto varivo od graška i boba (uključujući i vegansku opciju)

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This stew is a clean-up-your-fridge type of dish, which means you can basically chug in anything your heart desires. I had various leftovers floating around, so this is what I came up with. There’s also a tiny bit of pancetta in there as well, but if you’re vegetarian or vegan, feel free to just use smoked tofu instead.

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INGREDIENTS:

(Yields 6 servings / 0.60 EUR per serving / 3.60 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.30 EUR)

Small piece of pancetta (0.67 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

4 tbsp all-purpose flour (0.03 EUR)

6 cups veggie broth (0.40 EUR)

3 potatoes (0.20 EUR)

1 cup frozen peas (0.20 EUR)

1 cup frozen edamame beans (0.80 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tbsp dried parsley (0.27 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies and pancetta. Place deep pot on high heat and add in oil, onion, garlic and carrots. Saute for a few minutes, until veggies slightly soften up. Add in diced pancetta and cook for a few minutes to slightly crisp up before adding in salt, black pepper, red pepper flakes, garlic powder, Hungarian paprika, basil and bay leaf. Cook for a minute, just so the spices become fragrant.

Stir in flour then add about one to two cups of broth. Stir vigorously, so all the flour dissolves in broth and there are no clumps. If needed, add in a bit more broth to thin out the mixture. Then turn the heat down to medium and allow this mix to simmer for about ten minutes, while stirring frequently. After about ten minutes, gradually stir in the remaining broth. Add in diced potatoes, peas, edamame beans, tomato paste and parsley.

Bring to a rolling boil, then reduce heat and simmer with a lid cracked open for 30 minutes. Be sure to give an occasional good stir, so that nothing sticks to the bottom of the pot. Serve warm or portion out for later, as this stew reheats great.

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Ovo varivo je onaj tip jela koji skuhate kada trebate počistiti hladnjak i špajzu, jer unutra bez problema možete utrpati svakakve ostatke. Osim raznog povrća, ja sam imala i mali komadićak pancete, pa sam i nju odlučila iskoristiti. Ako ste vi vegetarijanac ili vegan, slobodno umjesto pancete upotrijebite dimljeni tofu.

SASTOJCI:

(Za 6 porcija / 4,46 kn po porciji / 26,76 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (2,25 kn)

Mali komadić pancete (5,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

4 žlice glatkog brašna (0,20 kn)

6 šalica povrtnog temeljca (3,00 kn)

3 krumpira (1,50 kn)

1 šalica smrznutog graška (1,50 kn)

1 šalica smrznutog boba (6,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žlice sušenog peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće i pancetu. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, češnjak i mrkve. Dinstajte nekoliko minuta da sve malo omekša. Ubacite sjeckanu pancetu, pa i nju kuhajte da se malo zahrska prije nego dodate sol, papar, čili, češnjak u prahu, papriku, bosiljak i lovor. Kuhajte minutu da začini zamiriše.

Umiješajte brašno, pa dodajte jednu do dvije šalice temeljca. Sve jako dobro promiješajte da se brašno skroz rastopi u temeljcu i ne bude grudica. Po potrebi razrijedite sa još malo temeljca, te smanjite vatru i uz učestalo miješanje krčkajte desetak minuta. Nakon kojih deset minuta postepeno umiješajte preostali temeljac. Dodajte krumpire, grašak, bob, koncentrat rajčice i peršin.

Pustite da varivo zavrije, smanjite vatru, te kuhajte sa odškrinutim poklopcem 30-tak minuta. S vremena na vrijeme sve dobro promiješajte kako se ništa ne bi uhvatilo za dno lonca. Poslužite odmah toplo, ili rasporedite u porcije za kasnije, s obzirom da se ovo varivo super podgrijava.

Creamy Pea and Edamame Stew (including a vegan option) / Kremasto varivo od graška i boba (uključujući i vegansku opciju)