Easy Kimchi Recipe (including a vegan option) / Jednostavni recept za Kimchi – korejsko pikantno kiselo zelje (uključujući i vegansku opciju)

Oh hey, here’s another fermentation project for you to try out. My best friend got me a Kimchi ready-to-use spice mix and since making the first batch, I got hooked and realized that I could replicate this very easily. The following recipe probably isn’t authentic and I hope that no Koreans out there get offended. But most of the ingredients are really easy to get a hold of, so I think it’s worthwhile to share the recipe, since Kimchi is freaking awesome.

If you want to veganize this recipe, do use either kelp powder or vegan Worcestershire sauce instead of its fishy counterparts. As a substitute for Gochugaru, you can use any other dried chili flakes or hot paprika. However, be sure to adjust the amount to your own spicy food preferences.

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INGREDIENTS:

(2.77 EUR)

1 kilo of Napa cabbage (1.33 EUR)

100 grams of shredded daikon or black radish (0.20 EUR)

50 grams of shredded carrots (0.10 EUR)

3 scallions (0.40 EUR)

For the spice mix:

2 tbsp salt (0.01 EUR)

1 tbsp Gochugaru – Korean chili flakes (0.13 EUR)

1 tbsp sweet Hungarian paprika (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 tbsp garlic powder (0.13 EUR)

1 tbsp onion powder (0.13 EUR)

1 tsp ginger powder (0.07 EUR)

1 tbsp Worcestershire sauce or fish sauce (0.13 EUR)

3 tbsp water (–)

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METHOD:

Prepare the spice mix by whisking together all of the ingredients. Taste and adjust seasoning. Give all the veggies a good wash. Cut the cabbage into bite-sized pieces and the scallion into thin strips. Toss all the veggies together then add the spice mix. Use your hands to rub the spices into the veggies, squishing them as you work. Do this for about 5-10 minutes, until the veggies have wilted down. I highly suggest wearing latex gloves for this, as the chili is gonna burn like hell. Cover the bowl with a plastic wrap and let it sit at room temperature for a few hours.

After a few hours have expired, transfer the veggies to clean glass containers. Pack the veggies tightly into the bottom of the jar and then cover them with any remaining liquid. Leave the jars loosely covered to ferment at room temperature for about 2-3 days, out of draft and direct sunlight.

After you notice small bubbles starting to form, that means that Kimchi is fermenting. Taste the Kimchi after 2-3 days and see if it needs more fermentation time. If it’s sour to your liking, tightly cover the jars and transfer them to your fridge. The fermentation process will still continue in the refrigerator, but at a much slower pace. The refrigerated Kimchi will not go bad for months and will only develop additional acidity as time goes by. However, it will taste the best within the first month.

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Hej-haj, evo vam još jedan projekt fermentacije koji možete isprobati. Najfrendica mi je poklonila već gotovi mix začina za Kimchi, a nakon što sam napravila prvu turu navukla sam se i zaključila da to mogu i sama lako izreplicirati. Recept u nastavku vjerojatno baš nije nešto previše autentičan i nadam se da se nitko od Korejanaca neće uvrijediti. Ali pošto većinu sastojaka nije teško nabaviti, mislim da ima smisla podijeliti ovo sa svima jer je Kimchi super.

Ako želite ovaj recept veganizirati, umjesto životinjskih komponenti upotrijebite prah od algi (kelp powder) ili veganski Worcestershire umak. Također, umjesto Gochugarua možete uzeti i neku drugu vrstu čili praha ili čak ljutu papriku, ali količine definitivno prilagodite vlastitim preferencijama kada je u pitanju ljutoća.

SASTOJCI:

(20,90 kn)

1 kg kineskog kupusa (10,00 kn)

100 g ribanog daikona ili crne rotkve (1,50 kn)

50 g ribane mrkve (0,75 kn)

3 mlada luka (3,00 kn)

Za mješavinu začina:

2 žlice soli (0,10 kn)

1 žlica Gochugaru – korejskih čili pahuljica (1,00 kn)

1 žlica slatke paprike (1,00 kn)

1 žlica šećera (0,05 kn)

1 žlica češnjaka u prahu (1,00 kn)

1 žlica luka u prahu (1,00 kn)

1 žličica đumbira u prahu (0,50 kn)

1 žlica Worcestershire umaka ili ribljeg umaka (1,00 kn)

3 žlice vode (–)

PRIPREMA:

Pomiješajte sve sastojke za mix začina, pa kušajte i prilagodite okus. Svo povrće dobro operite. Kupus narežite na komade veličine zalogaja, a mladi luk na tanke trakice. Povrće dobro pomiješajte sa začinima i još ih rukama dobro utrljajte, a samo povrće još onda gnječite jedno 5-10 minuta da malo povene. Definitivno vam preporučam da ruke zaštitite latex rukavicama jer će čili peći kao sam vrag. Kada ste povrće dobro nagnječili, pokrijte zdjelu prijanjajućom folijom pa ostavite sve da par sati miruje na sobnoj temperaturi.

Nakon par sati povrće preselite u čiste staklene posude. Povrće dobro nagurajte na dno posude, pa onda zalijte preostalim sokovima koji su se nakupili u zdjeli. Labavo pokrijte posude i ostavite sve da fermentira na sobnoj temperaturi 2-3 dana, dalje od propuha i sunčevog svjetla.

Nakon dva-tri dana ćete primijetiti da se formiraju mjehurići i to znači da Kimchi fermentira. Probajte Kimchi da vidite da li je dovoljno kiseo, pa ako ste zadovoljni čvrsto zatvorite posude i preselite ih u hladnjak. Fermentacija će se nastaviti dalje i u hladnjaku, ali će biti usporena. Kimchi u hladnjaku može držati mjesecima i s vremenom će se samo još više zakiseliti, međutim, okus će mu biti najbolji unutar prvih mjesec dana.

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Easy Kimchi Recipe (including a vegan option) / Jednostavni recept za Kimchi – korejsko pikantno kiselo zelje (uključujući i vegansku opciju)

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)

Have some extra cooked polenta lying around and you have no idea what to do with it? Stay tuned, because this is the easiest and the most delicious thing ever.

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INGREDIENTS:

(Yields 4 servings / 0.21 EUR per serving / 0.85 EUR for all)

4-5 cups water (–)

Good pinch of salt (0.01 EUR)

1 cup cornmeal (0.13 EUR)

4 tbsp butter (0.53 EUR)

4 tbsp olive oil (0.18 EUR)

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METHOD:

To cook the polenta, bring 4 cups of salty water to a rolling boil. Add in cornmeal and cook for 5-10 minutes, while stirring continuously. If too thick, add in a bit more water. Also keep in mind that polenta will thicken up additionally as it cools. Once done, stir in butter (or vegan butter, if that’s how you roll). Allow to cool a bit.

Line a loaf pan on a square baking tray with cling foil. Pour the cooked polenta into the prepared dish and even out with a spatula. Cool completely so the polenta firms up, best overnight.

Once the polenta is firmed up, place a grilling pan to medium-high heat to properly warm up. Remove polenta from its dish, then cut into slices. Brush lightly with olive oil on both sides, then spread out on warm grilling pan. Grill polenta slices undisturbed for about 10 minutes on each side, until crispy and nicely golden. Serve warm or cool.

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Imate doma viška kuhane palente i ne znate što bi sa njom? Nastavite čitati, jer imam za vas najlakšu i najfiniju stvar ikad.

SASTOJCI:

(Za 4 porcije / 1,58 kn po porciji / 6,33 kn za sve)

4-5 šalica vode (–)

Dobar prstohvat soli (0,01 kn)

1 šalica kukuruzne krupice (1,00 kn)

4 žlice maslaca (4,00 kn)

4 žlice maslinovog ulja (1,32 kn)

PRIPREMA:

Palentu skuhajte tako da prvo stavite četiri šalice slane vode da zavriju. Kada voda zavrije, dodajte unutra krupicu te kuhajte 5-10 minuta uz stalno miješanje. Ako je smjesa pregusta, dodajte još malo vode. Također, imajte na umu da će se palenta još dodatno zgusnuti kako se bude hladila. Kada je palenta kuhana, umiješajte u nju maslac (ili veganski maslac, ako su vam takve preferencije). Pustite da se sve malo ohladi.

Kalup za kruh ili četvrtasti kalup za pečenje obložite prijanjajućom folijom. Kuhanu palentu izlijte u pripremljeni kalup, te poravnajte špatulom. Pustite da se skroz ohladi kako bi se palenta stisnula, a najbolje preko noći.

Kada se palenta skroz stisnula, gril tavu stavite na srednje-jaku vatru i pustite da se dobro ugrije. Palentu izvadite iz kalupa i narežite na šnite. Svaku šnitu lagano premažite maslinovim uljem sa obje strane, pa rasporedite po toploj gril tavi. Šnite pecite bez pomicanja i prčkanja po desetak minuta sa svake strane, dok se ne zahrskaju i ne budu lijepo zlatno-smeđe. Poslužite toplo ili ohlađeno.

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)

Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

Since Lent is underway and many of you are incorporating more fish and seafood into your diet, here is a lunch idea for you to try out.

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INGREDIENTS:

(Yields 2 generous servings / 3.14 EUR per serving / 6.27 EUR for all)

For the salmon:

300 grams salmon fillets (4.00 EUR)

1 tbsp olive oil (0.04 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For quinoa:

1 broccoli flower (0.80 EUR)

1 tbsp olive oil (0.04 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.10 EUR)

½ cup frozen peas (0.10 EUR)

1 tbsp tomato paste (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp ground coriander (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

½ cup quinoa (0.50 EUR)

1 and ½ cups water (–)

Optional for serving:

½ of a lemon (0.13 EUR)

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METHOD:

Wash and pat dry the salmon. Set aside. Wash, peel and chop up all the veggies, including the broccoli stem. I decided to steam the broccoli florets on top of the quinoa pot for some bright green deliciousness, but feel free to dump those straight into the pot if you’re too lazy for this extra step. Wash quinoa in a colander under the running water.

Add the oil to a pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic, broccoli stem and carrots. Stir and cook those for a few minutes to slightly caramelize before adding in peas, tomato paste, salt, pepper, garlic powder, red pepper flakes, coriander, paprika, parsley, bay leaf, quinoa and water. Bring to a rolling boil, place a steaming rack with broccoli florets on top and cover tightly with a lid. Reduce heat to low and cook undisturbed for 15 minutes.

While the quinoa is cooking, season salmon with olive oil, salt and pepper. Cook on a grilling pan for about 3-4 minutes on each side. Once the quinoa is cooked, plate everything and serve drizzled with lemon juice and some lemon wedges.

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Pošto je vrijeme korizme i mnogi se trude u svoj meni ubaciti više ribe i morskih plodova, evo vam jedna ideja za ručak koju možete isprobati.

SASTOJCI:

(Za 2 izdašne porcije / 23,39 kn po porciji / 46,78 kn za sve)

Za losos:

300 g filea lososa (30,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Dobar prstohvat soli (0,01 kn)

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

Za kvinoju:

1 glavica brokule (6,00 kn)

1 žlica maslinovog ulja (0,33 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,75 kn)

½ šalice smrznutog graška (0,75 kn)

1 žlica koncentrata od rajčice (1,00 kn)

½ žličice soli (0,01 kn)

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

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

½ žličice mljevenog korijandera (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

½ šalice kvinoje (3,75 kn)

1 i ½ šalica vode (–)

Po želji za serviranje:

½ limuna (1,00 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite losos, pa stavite na stranu. Operite, ogulite i nasjeckajte povrće, uključujući i stabljiku brokule. Ja sam cvjetiće brokule skuhala na pari u istom loncu iznad kvinoje, da imamo nešto zeleno i hrskavo, ali vi slobodno sve ubacite zajedno u lonac ako ste lijeni za taj ekstra korak. Kvinoju dobro isperite u cjediljci pod tekućom vodom.

Ulje dodajte u lonac i par minuta dinstajte luk da postane staklast. Ubacite u lonac češnjak, stabljiku brokule i mrkvu. Promiješajte i kuhajte koju minutu da se sve blago karamelizira, pa onda dodajte grašak, koncentrat rajčice, sol, papar, češnjak u prahu, čili, korijander, slatku papriku, peršin, lovor, kvinoju i vodu. Pustite da zavrije, stavite preko toga rešetku za kuhanje na pari sa cvjetićima brokule, te sve skupa čvrsto poklopite. Smanjite vatru na laganu i sve zajedno kuhajte 15 minuta.

Dok se kvinoja kuha, losos začinite maslinovim uljem, solju i paprom. Pržite ga oko 3-4 minute sa svake strane na gril tavi. Kada je kvinoja gotova, sve skupa servirajte pokapano sokom od limuna i sa još kojom kriškom limuna za dekoraciju.

Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

Warm Roasted Veggie Salad (vegan) / Topla salata od pečenog povrća (veganska)

Here’s a super simple warm salad / side dish / snack recipe for you guys, if you need inspiration for something flavorful and colorful. This could also be a good base for a Buddha bowl, so feel free to experiment by adding in some interesting toppings.

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INGREDIENTS:

(Yields 4 servings / 0.86 EUR per serving / 3.42 EUR for all)

1 large sweet potato (1.00 EUR)

1 large zucchini (0.40 EUR)

4 carrots (0.40 EUR)

500 grams Brussels sprouts (1.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

4 tbsp olive oil, divided (0.18 EUR)

Juice of 1 lemon (0.27 EUR)

4 garlic cloves, minced (0.13 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking sheet with parchment paper. Wash, peel and chop up all the veggies. Spread on a prepared baking sheet and season generously with salt, pepper and two tablespoons of olive oil. Roast for 30-40 minutes, until the veggies are caramelized to your liking. Toss the vegetables with remaining olive oil, lemon juice and minced garlic. Serve immediately, or store for later on as a meal prep.

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Evo vam jedan jako jednostavan recept za toplu salatu / prilog / snack, ako vam treba inspiracije za nešto aromatično i šareno. Ovo jelo bi također bila super baza za neki Buddha bowl, pa se slobodno bacite na eksperimentiranje sa raznim zanimljivim dodatcima.

SASTOJCI:

(Za 4 porcije / 6,40 kn po porciji / 25,58 kn za sve)

1 veliki batat (7,50 kn)

1 velika tikvica (3,00 kn)

4 mrkve (3,00 kn)

500 grama prokulica (7,50 kn)

Dobar prstohvat soli (0,01 kn)

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

4 žlice maslinovog ulja, podijeljene (1,32 kn)

Sok od 1 limuna (2,00 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje. Operite, ogulite i narežite svo povrće, te ga raširite po pripremljenom protvanu. Dobro začinite sa solju, paprom i dvije žlice maslinovog ulja. Pecite 30-40 minuta, dok se povrće ne karamelizira po vašem ukusu. Pečeno povrće pomiješajte sa preostale dvije žlice maslinovog ulja, limunovim sokom i sjeckanim češnjakom. Poslužite odmah ili spremite za kasnije.

Warm Roasted Veggie Salad (vegan) / Topla salata od pečenog povrća (veganska)

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

These wings are really easy to make and are a perfect solution for a busy weekday nights. We had a pair of enormous chicken wings at home so one of those was enough per serving, as we had them with plenty of veggies on the side. Feel free to adjust the measures to your own liking, though.

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INGREDIENTS:

(Yields 2 servings / 1.69 EUR per serving / 3.38 EUR for all)

For the chicken:

2 large chicken wings (1.33 EUR)

1 tbsp miso paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1-2 tsp water (–)

For the veggies:

2 tbsp sunflower seed oil (0.03 EUR)

½ of medium sized cauliflower head (0.66 EUR)

1 carrot (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 onion (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp corn starch (0.01 EUR)

4 tbsp warm water (–)

1 tbsp sesame seeds (0.03 EUR)

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METHOD:

The evening before wash and pat dry the chicken wings. Whisk together miso paste, salt, red pepper flakes, oil and water, then thoroughly rub the marinade into the wings. Allow the wings to sit in your fridge until the next day, so that the flavors can soak into the meat.

The next day preheat the oven to 200°C. Line a baking tray with parchment paper, drain the wings off excess marinade and spread on prepared baking tray. Bake for 30-40 minutes, until charred and crispy to your liking (newsflash – we like our meat on the carbonized side! :D).

While the wings are roasting, prepare the veggies. Wash, peel and chop everything up. Place a deep skillet or a wok on high heat to properly warm up. Add in a bit of oil and cauliflower chunks, then cook for about five minutes, until cauliflower is crispy on all sides. Add in carrot, garlic and onion, then stir-fry those for a few minutes before adding in chopped kale. Give a good stir and cover your pan with a lid and leave it alone for a few minutes so the kale wilts down.

In a small bowl, whisk together soy sauce, sugar, sesame oil, corn starch and water. Pour the sauce over veggies and give a good stir. Cook briefly so the sauce thickens and remove from heat. Sprinkle the veggies with sesame seeds and serve along the roasted wings.

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Ova krilca su jako jednostavna za prirediti i savršeno su rješenje kada preko tjedna želite nešto na brzinu smutiti nakon posla. Mi smo doma imali par enormnih pilećih krilca, pa nam je po jedno krilce bilo dovoljno za porciju, posebno zato što smo kao prilog imali gomilu povrća. Naravno, vi si niže količine svakako prilagodite vlastitom ukusu.

SASTOJCI:

(Za 2 porcije / 12,64 kn po porciji / 25,28 kn za sve)

Za meso:

2 velika pileća krilca (10,00 kn)

1 žlica miso paste (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

1-2 žličice vode (–)

Za povrće:

2 žlice suncokretovog ulja (0,20 kn)

½ srednje glavica cvjetače (5,00 kn)

1 mrkva (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 luk (0,75 kn)

½ srednje glavica kelja (2,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,02 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica kukuruznog škroba (0,05 kn)

4 žlice tople vode (–)

1 žlica sezama (0,25 kn)

PRIPREMA:

Večer prije operite i kuhinjskim ručnikom dobro posušite krilca. Razmutite u glatku pastu miso pastu, sol, čili, ulje i vodu, pa tu marinadu dobro utrljajte u meso. Ostavite krilca da odstoje preko noći u hladnjaku kako bi upila sve arome iz marinade.

Sljedeći dan zagrijte pećnicu na 200°C. Protvan obložite papirom za pečenje, krilca ocijedite od suvišne marinade, te ih raširite po protvanu. Pecite 30-40 minuta, dok krilca ne budu zapečena i hrskava prema vašem ukusu (kao što i sami vidite, nama je meso super ako je skoro pa karbonizirano! :D).

Dok se krilca peku, priredite povrće. Operite, ogulite i sve nasjeckajte. Duboku tavu ili wok stavite na jaku vatru da se dobro zagrije. Dodajte malo ulja i komade cvjetače, pa pržite oko pet minuta dok se cvjetača ne zahrska sa svih strana. Dodajte mrkvu, češnjak i luk, pa i njih pržite nekoliko minuta prije nego dodate kelj. Sve dobro promiješajte i poklopite wok, te ostavite tako nekoliko minuta da kelj povene.

U maloj zdjelici pomiješajte soja sos, šećer, sezamovo ulje, kukuruzni škrob i vodu. Umak prelijte preko povrća i promiješajte. Kratko prokuhajte, samo koliko treba da se umak zgusne i maknite s vatre. Povrće posipajte sezamom i poslužite sa pečenim krilcima.

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

This dish is super simple to make, but an absolute bomb. It’s also a great way to use up any leftovers, especially if you have some precooked buckwheat lying around. You could basically do this with any other grain as well. The casserole itself is very filling and satisfying and can also be prepared in advance to reheat when necessary.

I’ve tried baking the casserole both in muffin tins and in a small ramekin and I feel that the ramekin is a better option here, as the texture was too delicate and the muffins simply wouldn’t hold themselves together. However, they still tasted great and were a great portable option, as long as I left everything intact for transport in the silicone muffin molds.

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INGREDIENTS:

(Yields 6 generous servings / 0.91 EUR per serving / 5.44 EUR for all)

For buckwheat:

2 tbsp sunflower seed oil (0.03 EUR)

1 large purple onion (0.13 EUR)

2 garlic cloves (0.07 EUR)

1 cup raw buckwheat (0.67 EUR)

2 and ½ cups vegetable broth (0.33 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 bay leaf (0.03 EUR)

2 carrots (0.20 EUR)

Large handful of fresh baby spinach (0.67 EUR)

For the casserole:

3 eggs (0.60 EUR)

1 cup crème fraiche (0.67 EUR)

1 cup farmer’s cheese (0.80 EUR)

Pinch of salt (0.01 EUR)

2 cups shredded cheese (0.93 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Wash and peel all the veggies. Finely dice the onion and mince garlic. Add the oil to a pot on high heat. Saute onion for about five minutes until translucent, then add in garlic and cook for a minute until fragrant. Add in buckwheat, veggie broth, garlic powder, salt, pepper, tomato paste, Gochujang and bay leaf. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for 10-15 minutes, until buckwheat is cooked through.

Meanwhile, while the buckwheat is cooking, shred the carrot on a box grater. Once the buckwheat is done, remove from heat and stir in spinach and shredded carrot. Put the lid back on and the veggies will wilt down from residual heat. Allow the buckwheat to cool a bit before proceeding, so you can also cook the buckwheat in advance, up to few days ahead.

Preheat the oven to 200°C. Lightly grease a baking dish and set aside. In a bowl, whisk together eggs, crème fraiche, farmer’s cheese and salt. Stir about two thirds of cheese mix into cooled buckwheat, along with half of the shredded cheese. Transfer the buckwheat into a prepared baking dish, top with remaining egg mixture and sprinkle with reserved cheese. Crack some black pepper on top and bake for about 30 minutes, until bubbly and golden-brown on top. Serve warm.

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Ovo jelo je jako jednostavno za pripremiti, a totalna je bomba. Također je izvrstan način da iskoristite razne ostatke, a posebno ako vam se pri ruci nađe i kuhane heljde. Zapravo bi ste umjesto heljde lako mogli upotrijebiti i bilo koju drugu žitaricu. Ovaj je složenac super zasitan i ukusan, a također se možete pripremiti i unaprijed te podgrijati prema potrebi.

Ja sam složenac pokušala peći i u maloj posudi i kalupima za mafine, a čini mi se da je posuda bila bolja opcija jer je tekstura složenca predelikatna, pa mafini nisu baš najbolje držali oblik. Svejedno su bili jako ukusni i dobra prijenosna opcija, sve dok bi složenac držala u silikonskim mafin kalupima prilikom transporta.

SASTOJCI:

(Za 6 izdašnih porcija / 6,78 kn po porciji / 40,67 kn za sve)

Za heljdu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki ljubičasti luk (1,00 kn)

2 češnja češnjaka (0,50 kn)

1 šalica sirove heljde (5,00 kn)

2 i ½ šalice povrtnog temeljca (2,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

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

1 lovorov list (0,20 kn)

2 mrkve (1,50 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Za složenac:

3 jaja (4,50 kn)

1 šalica milerama (5,00 kn)

1 šalica svježeg sira (6,00 kn)

Prstohvat soli (0,01 kn)

2 šalice ribanog sira (7,00 kn)

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

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Operite i ogulite sve povrće. Fino nasjeckajte luk i češnjak. Ulje stavite u lonac na jakoj vatri, pa pet minuta prodinstajte luk, dok ne postane staklast. Ubacite češnjak te kuhajte minutu da zamiriši. Dodajte heljdu, temeljac, češnjak u prahu, sol, papar, koncentrat od rajčice, Gochujang i lovor. Pustite da zavrije, pa smanjite vatru i kuhajte 10-15 minuta sa odškrinutim poklopcem, dok heljda ne bude gotova.

U međuvremenu, dok se heljda kuha, naribajte mrkvu. Kada je heljda gotova, maknite ju s vatre i umiješajte u nju špinat i ribanu mrkvu. Vratite poklopac na lonac i ostavite da miruje, kako bi povrće povenulo od zaostale topline. Pustite da se heljda ohladi prije nego nastavite, tako da heljdu zapravo možete skuhati i do par dana unaprijed.

Zagrijte pećnicu na 200°C. Lagano namastite posudu za pečenje i stavite na stranu. U zdjelici pomiješajte jaja, mileram, svježi sir i sol. Oko dvije trećine te smjese umiješajte u ohlađenu heljdu skupa sa pola količine ribanog sira. Heljdu sada preselite u pripremljenu posudu, pa po vrhu rasporedite ostatak smjese svježeg sira i jaja i posipajte preostalim ribanim sirom. Začinite crnim paprom i pecite oko 30 minuta, dok sve ne bude lijepo zapečeno i zlatno-smeđe. Poslužite toplo.

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

Marinated Feta Cheese (vegetarian) / Marinirani feta sir (vegetarijanski)

This dish is an absolute blast to have around at parties and will instantly fancy up your antipasto platter to level 9,000. Also, it’s great to just keep a giant jar around for yourself to munch on, since this tastes absolutely fantastic and requires about five minutes of your time to prepare.

When you’re done with the cheese, definitely be sure to save the leftover olive oil for later. The oil is gonna soak up all those wonderful aromas from herbs and spices, so just strain it and keep refrigerated to use as a tasty salad dressing.

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INGREDIENTS:

Block of feta (or any other soft salty cheese)

A few sprigs of fresh thyme

A few sprigs of fresh rosemary

1-2 bay leaves

2-3 sundried tomatoes

Good pinch of red pepper flakes

Good pinch of freshly ground black pepper

Cheap olive oil

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METHOD:

Cube the cheese and arrange in a jar, interspersed with layers of herbs, sundried tomatoes (which I remembered to stuff in the jars after the pictures were already taken) and sprinkles of red pepper flakes and black pepper. When the jar is full, pour enough olive oil to cover all of the cheese and refrigerate. Allow the mix to sit for a day before digging in, so the cheese has some time to soak up the aromas.

Rumor has it that this marinated cheese can keep up in the fridge for at least two weeks. However, I never got around to verifying this piece of information, as it was all devoured within days.

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Ovo jelo je kao stvoreno za bilo kakva druženja i odmah će vašu platu sa narescima podignuti na fensi level 9.000. Osim toga, super ga je uvijek imati pri ruci u ogromnoj staklenci da možete prigristi kada vam bude volja, pošto je okus savršen a za pripremu vam treba oko pet minuta.

SASTOJCI:

Komad fete (ili bilo kojeg drugog mekanog slanog sira)

Par grančica svježeg timijana (majčine dušice)

Par grančica svježeg ružmarina

1-2 lovorova lista

2-3 sušene rajčice

Dobar prstohvat sušenog čilija u pahuljicama

Dobar prstohvat svježe mljevenog crnog papra

Jeftino maslinovo ulje

PRIPREMA:

Narežite sir na kocke i slažite u staklenku tako da na svaki red sira stavite sloj začinskog bilja i sušenih rajčica (koje sam se ja sjetila nagurati u staklenku tek kada sam sve slikala), kao i malo čilija i papra. Kada je staklenka puna, ulijte dovoljno maslinovog ulja da skroz prekrijete sav sir. Čuvajte u hladnjaku, a ostavite da se sve paca bar jedan dan kako bi sir imao vremena povući sve arome.

Priča se po internetu da ovakav marinirani sir može u hladnjaku držati barem dva tjedna. Međutim, meni nije uspjelo provjeriti tu tvrdnju jer bi se sve uvijek pokrkalo u najviše par dana.

Marinated Feta Cheese (vegetarian) / Marinirani feta sir (vegetarijanski)