Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima

While I was a kid, you could easily tell that it’s Sunday simply by mouth-watering smells of roasted meat, floating through our building staircase. Growing up in a communist country (and later on during the war and post-war times) meant that meat was a scarcity and a luxury. We’d rarely have it during the week, but on the weekends, especially on Sundays, whole families would get together to feast on some sort of roast, usually with potatoes on the side. In lieu with those past traditions and memories, I decided to make a good old hunk of roasted pork.

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INGREDIENTS:

(Yields 4 servings / 1.64 EUR per serving / 6,55 EUR for all)

For the meat:

1 kilo of whole pork rib roast (5.30 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp herb steak seasoning (0.13 EUR)

1 tsp salt (0.01 EUR)

For the potatoes:

4-5 large new potatoes (0.80 EUR)

1 tsp pork lard (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

¼ cup water (–)

For the gravy:

1 tbsp butter (0.13 EUR)

¼ cup stock or water (0.07 EUR)

1 tsp corn starch (0.02 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Prepare the meat the day before by rubbing it all around with lard, seasoning and salt. I used a prepackaged herb mix, but go ahead and use whichever flavors you fancy. The world is your oyster. Refrigerate the meat uncovered until the next day.

Remove the meat from the fridge at least half an hour before cooking, so it comes to room temperature. Preheat the oven to 200°C. In a pan on high heat, quickly sear the meat on all sides to close all the pores and ensure maximum juiciness. Transfer the meat to a baking tray, together with all the bits you scraped off from the searing pan. Chop up the potatoes, toss with lard, salt and pepper, and then arrange them around meat. Pour ¼ cup of water into the tray and place the tray into a preheated oven for 1 hour and 30 minutes. It won’t hurt if you stir the potatoes once or twice during roasting and add a tiny splash of water to the pan if things start looking too dry.

Once the meat is done remove it from the tray and let it sit for about 15 minutes before you start slicing. Give the potatoes one final stir and return them to the oven for these last 15 minutes so they crisp up a bit.

After the meat had time to rest, carefully carve it from the bone and slice. Transfer to a serving plate, together with potatoes. To make the gravy, strain any leftover juices you have in your roasting pan to a small saucepan and add butter and water (or stock) with dissolved corn starch. Bring to a boil and cook for a minute or two to slightly thicken. Taste and season with salt and pepper as needed. Serve immediately.

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Dok sam bila klinka lako ste mogli pogoditi da je nedjelja samo po mirisima pečenja od kojih cure sline, a koji bi lelujali po haustoru zgrade. Kad ste dijete iz ere komunizma (a kasnije i iz ratnog i poratnog razdoblja), navikli ste da je meso luksuz. U tjednu bi smo ga poprilično rijetko jeli, ali vikendom, a posebno nedjeljom, svi bi smo se skupili oko nekakve pečenke sa krumpirima. U duhu tih minulih tradicija i sjećanja, odlučila sam pripremiti dobro staro svinjsko pečenje.

SASTOJCI:

(Za 4 porcije / 12,31 kn po porciji / 49,23 kn za sve)

Za meso:

1 kg svinjskog karea s kostima, u komadu (40,00 kn)

1 žlica svinjske masti (0,10 kn)

1 žlica miješanog začinskog bilja za steak (1,00 kn)

1 žličica soli (0,01 kn)

Za krumpire:

4-5 velikih mladih krumpira (6,00 kn)

1 žličica svinjske masti (0,05 kn)

Dobar prstohvat soli (0,01 kn)

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

¼ šalice vode (–)

Za umak:

1 žlica maslaca (1,00 kn)

¼ šalice temeljca ili vode (0,50 kn)

1 žličica kukuruznog škroba (0,15 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

PRIPREMA:

Dan prije priredite meso tako da ga sa svih strana dobro natrljate sa mašću, mješavinom začinskog bilja i soli. Ja sam upotrijebila gotovi mix za steak, ali vi se slobodno razmašite i iskoristite ono što vam se najviše sviđa. Meso ostavite preko noći nepokriveno u hladnjaku.

Pola sata prije nego krenete sa kuhanjem izvadite meso iz hladnjaka kako bi došlo na sobnu temperaturu. Pećnicu zagrijte na 200°C. U tavi, na jakoj vatri, kratko popecite meso sa svih strana, samo da se pore zatvore i da osigurate maksimalnu sočnost. Meso skupa sa svim komadićima koje postružete iz tave preselite u protvan. Narežite krumpire na komade, pomiješajte sa mašću, soli i paprom, te rasporedite oko mesa. Ulijte ¼ šalice vode u protvan i stavite u zagrijanu pećnicu na 1 sat i 30 minuta. Neće škoditi ako jednom ili dva puta promiješate krumpire tokom pečenja, a po potrebi u tavu dodajte još mrvicu vode ako vam se situacija čini presuhom.

Kada je meso gotovo maknite ga iz protvana i ostavite da miruje oko 15 minuta prije nego krenete sa rezanjem. Krumpire još jednom promiješajte, pa vratite u pećnicu još tih zadnjih 15 minuta dok meso odmara, a kako bi se malo zahrskali.

Kada je meso odstajalo, pažljivo ga skinite s kosti i narežite na tanke ploške. Preselite meso na pladanj za posluživanje skupa sa krumpirima. Da pripremite umak, u mali lončić procijedite sve što vam je ostalu u protvanu. Dodajte u to maslac i kukuruzni škrob rastopljen u vodi (ili temeljcu). Pustite da zavrije i kuhajte minutu-dvije, samo da se zgusne. Kušajte i po potrebi dodajte soli i papra. Poslužite odmah.

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Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima

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.

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)

Quick and Easy Oven Fries (including a vegan option) / Brzi i laki krumpirići iz pećnice (uključujući i vegansku opciju)

A humble potato can easily make a whole satisfying dish or a snack. With only a handful of ingredients these fries are perfect when you’re too lazy to cook, but want to indulge a bit. Since you only need a few things to whip these up, choose your ingredients with care. I used new potatoes, pink sea salt and freshly ground black pepper. Each of those makes a small but noticeable difference. For the fat my favorite choices are either pork lard or coconut oil, which is an awesome vegan substitute.

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INGREDIENTS:

(Yields 1 serving / 0.45 EUR)

3 big new potatoes (0.40 EUR)

1 tbsp pork lard (0.02 EUR)

Good pinch of pink sea salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Preheat oven to 200°C and line a baking tray with parchment paper. Wash the potatoes under cold running water and scrub any dirt off the skins. Cut the potatoes with skins intact into fries and toss with lard (or the same amount of coconut oil), salt and pepper. Spread on a prepared tray, making sure that the potatoes don’t touch. Bake for 45 to 60 minutes in the middle of the oven, until crispy and golden brown. Serve immediately.

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Skromni krumpiri lako mogu biti cijeli ukusnan obrok ili snack. Sa samo nekoliko sastojaka ovi su krumpirići savršeni kada ste lijeni kuhati, a želite se malo počastiti. Pošto vam za krumpiriće treba samo par sastojaka, izaberite ih promišljeno. Ja sam upotrijebila fine mlade krumpire, himalajsku rozu sol i svježe mljeveni crni papar. Svaki od sastojaka radi malu, ali ipak zamjetnu razliku. Za masnoću moji su omiljeni izbori ili svinjska mast ili kokosovo ulje koje je fantastični veganski substitut.

SASTOJCI:

(Za 1 porciju / 3,50kn)

3 veća mlada krumpira (3,00 kn)

1 žlica svinjske masti (0,15 kn)

Dobar prstohvat himalajske soli (0,10 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Dobro operite krumpire pod tekućom vodom pazeći da na njima ne ostane ništa zemlje. Krumpire skupa sa ljuskom izrežite u pommes frites i pomiješajte sa masti (ili jednakom količinom kokosovog ulja), solju i paprom. Raširite krumpiriće po pripremljenom protvanu tako da se međusobno ne dodiruju. Pecite 45 do 60 minuta u sredini pećnice, dok krumpirići ne budu hrskavi i zlatno-smeđi. Poslužite odmah.

Quick and Easy Oven Fries (including a vegan option) / Brzi i laki krumpirići iz pećnice (uključujući i vegansku opciju)

Leek and Barley Pot / Lonac sa porilukom i ječmom

If there was rice in this dish, there would be no problem calling it a risotto. However, since I decided to use barley, and wanted to avoid any potential confusions, I just had to stick with a generic name which is pot. This is something ideal for those lazy days (pretty much any day from Monday to Friday, in my book), as everything simmers in a single pot. Also, you can of course add any other vegetable or grain of your choice too. I just happened to be in a leek mood.

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INGREDIENTS:

(Yields 6 servings / 0.74 EUR per serving / 4.45 EUR for all)

4 tbsp olive oil (0.18 EUR)

2/3 cup of finely diced bacon (1.33 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoky red paprika (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

Good pinch of red pepper flakes (0.03 EUR)

3 large leeks (1.33 EUR)

2 cups barley (0.40 EUR)

1 tsp salt (0.01 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp dried parsley (0.13 EUR)

5 cups water (–)

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METHOD:

Wash and chop up carrots, leek and garlic. Rinse barley in a colander and set aside. In a big pot, saute bacon on olive oil until crispy and golden. Throw in carrots, then cook them for about 5 minutes to slightly caramelize. Stir in garlic, bay leaf, Hungarian and smoked paprika, coriander and red pepper flakes and cook for a minute so the flavors bloom and develop. Add in leek and allow it to cook for about 10 minutes until it wilts down.

Now add in barley, salt, tomato paste, parsley and water. Bring to a boil, reduce heat and simmer with a lid cracked open for about 30-40 minutes, until barley is thoroughly cooked through. Remember to stir occasionally and as necessary add in a splash more of water. Serve warm.

This dish will hold in a fridge for up to five days and also reheats great, so you can pack your lunch to work for a whole week, hooray!

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Da u ovom jelu ima riže, uopće ne bi bilo nikakve dileme i zvalo bi se rižoto. Međutim, pošto sam odlučila upotrijebiti ječam, da izbjegnem konfuzije stavila sam generički naziv – lonac. Ovo je jelo idealno za lijene dane (po meni je to sve između ponedjeljka i petka), pošto se sve krčka u istom loncu. Osim toga, naravno da možete dodati bilo koje povrće ili žitaricu po vlastitoj želji. Ja sam jednostavno bila raspoložena za poriluk.

SASTOJCI:

(Za 6 porcija / 5,56 kn po porciji / 33,28 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2/3 šalice špeka narezanog na kockice (10,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog korijandera (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

3 velika poriluka (10,00 kn)

2 šalice ječma (3,00 kn)

1 žličica soli (0,01 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 žlice sušenog peršina (1,00 kn)

5 šalica vode (–)

PRIPREMA:

Operite i nasjeckajte mrkve, poriluk i češnjak. Isperite ječam u cjediljci pod tekućom vodom i stavite na stranu. U velikom loncu prodinstajte špek na maslinovom ulju dok se ne zahrska. Ubacite mrkve i kuhajte pet minuta da se malo karameliziraju. Umiješajte češnjak, lovor, slatku i dimljenu papriku, korijander i čili, pa ih pustite oko minutu da se arome razviju i zamiriše. Dodajte poriluk i kuhajte ga desetak minuta dok malo ne povene.

Sada umiješajte ječam, sol, rajčicu, peršin i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 30-40 minuta, dok se ječak skroz ne skuha. Pazite da tu i tamo promiješate, a po potrebi dodajte i mrvicu vode. Poslužite toplo.

Ovo će se jelo dobro držati u frižideru do pet dana, a također se i super podgrijava što znači da si možete spakirati ručak za posao za cijeli tjedan, hura!

Leek and Barley Pot / Lonac sa porilukom i ječmom

Creamy Mushroom Sauce / Kremasti umak od gljiva

I’m not gonna lie to you, this mushroom sauce isn’t something you should be eating while dieting. It’s super rich and tasty, but has enough fat in it to clog up any artery. However, for special occasions it’s an absolute must. Also, a few tablespoons will go a long way, so don’t be appalled by the amounts of butter and crème fraîche.

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INGREDIENTS:

(Yields 4 servings / 0.97 EUR per serving / 3.87 EUR for all)

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

500 grams Portobello mushrooms (2.00 EUR)

4 tbsp butter (0.53 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 cup crème fraîche (0.80 EUR)

1 tbsp chopped fresh chives (0.27 EUR)

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METHOD:

Peel and finely dice the onion. Wash and thinly slice the mushrooms. Sauté diced onion on olive oil on high heat for about 10 minutes, until slightly caramelized. Throw in sliced mushrooms and butter, season with salt and pepper, and give a good stir. Cook the mushrooms for 15-20 minutes, until all of the water evaporates and mushrooms start browning and slightly crisping up. Reduce the heat to low and add in crème fraîche. Stir well to incorporate and add in a splash of water if necessary. Cook briefly, just to heat through, but don’t allow it to start boiling because the fats will start separating. Serve immediately over meat, potatoes or rice, sprinkled with fresh chives.

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Neću vam lagati – ovaj umak nije nešto što bi ste trebali jesti dok ste na dijeti. Jako je bogat i ukusan, ali ima dovoljno masnoća da začepi bilo koju arteriju. Međutim, za neku specijalnu priliku je apsolutno obavezan. Osim toga, par žlica će biti i više nego dovoljno, pa se nemojte frapirati količinom maslaca i milerama.

SASTOJCI:

(Za 4 porcije / 7,25 kn po porciji / 29,00 kn za sve)

3 žlice maslinovog ulja (0.99 kn)

1 veliki luk (0,75 kn)

500 g šampinjona (15,00 kn)

4 žlice maslaca (4,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 šalica milerama (6,00 kn)

1 žlica svježeg nasjeckanog vlasca (2,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Operite i narežite gljive na tanke listiće. Na jakoj vatri desetak minuta dinstajte luk na maslinovom ulju, dok se lagano ne karamelizira. Ubacite gljive i maslac, začinite solju i paprom, te dobro promiješajte. Kuhajte gljive 15-20 minuta, dok sva voda ne ispari, a gljive se lagano ne zahrskaju. Skroz smanjite vatru i dodajte mileram. Dobro promiješajte da se sve sjedini, a po potrebi razrijedite sa mrvicom vode. Kratko kuhajte, samo da se umak ugrije, ali pazite da ne zavrije jer će se masnoće početi razdvajati. Odmah poslužite preko mesa, krumpira ili riže, posipano sa svježim vlascem.

Creamy Mushroom Sauce / Kremasti umak od gljiva

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

This stew is da bomb! It is super easy to make, cheap, very filling and dang tasty. I had this after a one hour run on the weekend and have instantly been brought back to life.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.77 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.20 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

½ cup raw and hulled peanuts (1.00 EUR)

2 cups of precooked lentils (0.53 EUR)

3 tbsp peanut butter (0.60 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For serving:

4 cups cooked rice (0.27 EUR)

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METHOD:

Wash, peel and finely chop up onion and carrots. Add oil to the pot on high heat and saute onion for a few minutes, until softened and slightly translucent. Dump in carrots and red pepper flakes, then stir and cook for a few minutes so the aromas can develop. Add in the peanuts and allow them to slightly brown. Now stir in lentils, peanut butter, water, salt and pepper and let it all simmer for about ten minutes, while stirring occasionally. Taste and adjust seasoning and serve over cooked rice. This reheats great, so you know what to do with the leftovers.

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Ovo varivo je bomba! Jako je jednostavno za napraviti, jeftino, zasitno i prefino. Ovo sam proždrla nakon jednosatnog vikend trčanja i odmah me vratilo u život.

SASTOJCI:

(Za 4 porcije / 5,18 kn po porciji / 20,71 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (1,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

½ šalice sirovog oljuštenog kikirikija (7,50 kn)

2 šalice kuhane leće (4,00 kn)

3 šlice kikiriki maslaca (4,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za posluživanje:

4 šalice kuhane riže (2,00 kn)

PRIPREMA:

Operite, ogulite i fino narežite luk i mrkve. Stavite ulje u lonac na jaku vatru pa prodinstajte luk par minuta, dok ne omekša i ne postane staklast. Ubacite mrkvu i čili, promiješajte i kuhajte par minuta da se okusi razviju. Dodajte kikiriki i kratko kuhajte dok lagano ne potamni. Sada umiješajte leću, kikiriki maslac, vodu, sol i papar i pustite da se krčka desetak minuta, uz povremeno miješanje. Kušajte i prilagodite začine te poslužite preko kuhane riže. Ovo se super podgrijava, tako da znate što vam je činiti sa ostacima.

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)