Chocolate Chia and Flax Pudding (vegan) / Čokoladni puding od chie i lana (veganski)

If you are in search of new healthy breakfast ideas, this recipe might be just the thing for you. It’s awesome for meal prep and can later be enjoyed also as a healthy snack or desert. Of course, you can substitute sugar with stevia to also make this keto friendly, or use some other healthier sweetener options, but honestly, I was okay with a bit of sugar in it, as the recipe below yields multiple servings.

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INGREDIENTS:

(Yields 4 generous servings / 0.58 EUR per serving / 2.32 EUR for all)

2 tbsp raw cacao powder (0.27 EUR)

2 tbsp sugar (0.01 EUR)

½ cup flax meal (0.13 EUR)

Good pinch of salt (0.01 EUR)

2 cups plant based milk (0.80 EUR)

1 tsp pure vanilla extract (0.03 EUR)

½ cup chia seeds (0.80 EUR)

Optional:

2 tbsp slivered almonds for topping (0.27 EUR)

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METHOD:

In a bowl, whisk together cacao powder, sugar, flax meal and salt. Add in milk and vanilla, then stir well until sugar is melted and everything is well incorporated. Add in the chia seeds and stir to combine. Transfer the pudding into a big mason jar, close tightly and give it a good shake. Refrigerate overnight, so the pudding has time to thicken. Sprinkle with slivered almonds right before serving.

The pudding will keep refrigerated in a tightly closed jar for at least five days.

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Ako ste u potrazi za nekim novim zdravim doručkom, ovaj recept bi mogao biti baš za vas. Super je jer se može prirediti unaprijed, pa kasnije imate spreman ne samo doručak, već i zdravi snack ili desert. Naravno, možete zamijeniti šećer sa stevijom pa će ovo jelo biti i izvrsno za one koji su na keto dijeti. Također, možete upotrijebiti i neke druge zdravije opcije zaslađivača, ali meni iskreno malo šećera nije smetalo jer je ovaj recept ionako za više porcija.

SASTOJCI:

(Za 4 porcije / 4,33 kn po porciji / 17,31 kn za sve)

2 žlice sirovog kakao praha (2,00 kn)

2 žlice šećera (0,10 kn)

½ šalice mljevenog lana (1,00 kn)

Dobar prstohvat soli (0,01 kn)

2 šalice veganskog mlijeka (6,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice chia sjemenki (6,00 kn)

Dodatno po želji:

2 žlice badema u listićima za posipanje (2,00 kn)

PRIPREMA:

U zdjelici pomiješajte kakao, šećer, lan i sol. Dodajte mlijeko i vaniliju, pa miješajte sve dok se šećer ne rastopi i sastojci se ne sjedine. Sada dodajte i chiu, te još jednom dobro promiješajte. Preselite puding u staklenku, čvrsto zatvorite i protresite. Stavite u hladnjak preko noći da se puding zgusne. Netom prije posluživanja posipajte listićima badema.

Ovaj puding će u hermetički zatvorenoj posudi u hladnjaku držati barem pet dana.

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Chocolate Chia and Flax Pudding (vegan) / Čokoladni puding od chie i lana (veganski)

Toffee Cream Seedy Banana Bread / Kruh od banane sa sjemenkama i karamel kremom

One thing is absolutely certain – this blog does not lack banana bread recipes. Banana bread is one of my favorite things in the world because it’s so versatile and very low maintenance. You can whip it up in about 15 minutes and you’ll usually only need one bowl. So what is not to love?

I decided to make this banana bread a bit special and dot it with a toffee cream spread I got from Lidl. It baked into a gooey deliciousness so I can’t recommend this enough. Of course, you can skip this step altogether or use whichever spread or jam you fancy. Nutella would also be awesome here, but you do you and just go with the flow.

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INGREDIENTS:

(Yields 1 loaf / 3.98 EUR)

For the batter:

3 bananas (0.80 EUR)

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup milk (0.27 EUR)

4 tbsp butter, melted (0.53 EUR)

2 tbsp sugar (0.03 EUR)

1 cup whole wheat flour (0.10 EUR)

1 cup all purpose flour (0.07 EUR)

4 tbsp ground flax seeds (0.13 EUR)

4 tbsp sunflower seeds (0.05 EUR)

4 tbsp pumpkin seeds (0.27 EUR)

1 and ½ tsp baking powder (0.02 EUR)

Pinch of salt (0.01 EUR)

1 cup raisins (0.40 EUR)

Additional:

3-4 tbsp toffee cream spread (0.80 EUR)

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a loaf pan with butter and line it with baking sheet, then set aside. In a large bowl, mash up the bananas and whisk in the eggs, vanilla and milk. Stir in melted butter. Add in sugar, flours, flax seeds, sunflower seeds, pumpkin seeds, baking powder and salt. Stir to combine and then fold in raisins.

Transfer half of the batter to a prepared pan and dollop with toffee cream. Using a knife, swirl the toffee cream into the cake batter. Top with remaining batter and repeat with more toffee cream. Bake the bread for one hour, until inserted test skewer comes out clean (a crumb or two are also fine). Allow the bread to cool in its pan for about half an hour before carefully transferring to a rack to cool completely before slicing and serving.

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Jedna stvar je sasvim izvjesna, a to je da na ovom blogu ne manjka recepata za banana bread. Banana bread je meni jedna od najdražih stvari na svijetu, a sve iz razloga što je jako prilagodljiv i ne zahtijeva puno prtljanja. Najčešće ga možete smućkati za samo petnaestak minuta i u jednoj zdjeli. Kako ga onda ne bi ste voljeli?

Ovaj kruh od banane sam odlučila napraviti malo drukčijim, pa sam u njega dodala i namaza od karamele koji sam kupila u Lidlu. To se sve na kraju istopilo u božanstveno fine lokvice, tako da vam taj ekstra korak svakako preporučam. Naravno, isto tako to možete i izostaviti, ili jednostavno dodati neki drugi namaz ili čak pekmez koji imate pri ruci. Mislim da bi tu super išli i Lino Lada ili Nutella.

SASTOJCI:

(Za 1 štrucu / 29,71 kn)

Za smjesu:

3 banane (6,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica mlijeka (2,00 kn)

4 žlice maslaca, rastopljene (4,00 kn)

2 žlice šećera (0,20 kn)

1 šalica integralnog brašna (0,75 kn)

1 šalica glatkog brašna (0,50 kn)

4 žlice mljevenih sjemenki lana (1,00 kn)

4 žlice suncokretovih sjemenki (0,40 kn)

4 žlice bučinih sjemenki (2,00 kn)

1 i ½ žličica praška za pecivo (0,15 kn)

Prstohvat soli (0,01 kn)

1 šalica grožđica (3,00 kn)

Dodatno:

3-4 žlice namaza od karamele (6,00 kn)

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite kalup za kruh, obložite papirom za pečenje i stavite na stranu. U velikoj zdjeli zgnječite banane, pa u njih umutite jaja, vaniliju i mlijeko. U smjesu umiješajte rastopljeni maslac, pa onda dodajte šećer, brašna, sjemenke lana, suncokreta i buće, prašak za pecivo i sol. Dobro promiješajte da se sve sjedini i na kraju umiješajte i grožđice.

Polovicu smjese preselite u pripremljeni kalup. Istočkajte smjesu sa namazom od karamele, pa onda nožem lagano prijeđite po površini kruha tako da namaz uđe u tijesto. Zalijte sve sa ostatkom smjese, pa ponovite postupak sa još namaza. Pecite kruh jedan sat, sve dok testni štapić koji upiknete u kruh ne bude čist (mrvica – dvije su isto ok). Pustite da se kruh pola sata hladi u kalupu, pa ga onda preselite na rešetku i ohladite do kraja prije rezanja i posluživanja.

Toffee Cream Seedy Banana Bread / Kruh od banane sa sjemenkama i karamel kremom

Baked French Toast / Slatki pohani kruh iz pećnice

Have some stale bread on head and feel like eating something sweet for breakfast, brunch, snack, or as an easy desert? This recipe is just for you. It requires about five minutes of effort and is a great way to use up random things you have lying around at home. So don’t feel shy about incorporating some nuts, seeds or fruits into this recipe.

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INGREDIENTS:

(Yields 4 servings / 0.59 EUR per serving / 2.39 EUR for all)

For the French toast

6 thick slices of stale white bread (0.40 EUR)

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp vanilla sugar (0.13 EUR)

2 tbsp crème fraiche (0.27 EUR)

2 cups milk (0.80 EUR)

2 tbsp butter, melted (0.27 EUR)

1 tbsp plain white sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

Caster sugar for serving (0.03 EUR)

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METHOD:

Preheat the oven to 180°C. Grease a baking dish or a loaf pan with butter and set aside. Cut the bread into small pieces and scatter in a prepared pan. In a bowl, whisk together eggs, salt, vanilla sugar, crème fraiche and milk. Stir in melted butter. Pour this mixture over the bread, making sure to coat the majority of pieces. Now stir the bread well, so that all chunks get soaked. I find that the easiest way is just to get in there with my hands. That way I can also squish the bread around a bit.

Sprinkle the top of bread with a tablespoon of plain white sugar and bake for about 40 minutes, until slightly puffed and crispy on top. Serve with a generous dusting of caster sugar. This will also be great with some fresh berries, jam, chocolate spread, honey and any other sweet paraphernalia you might enjoy.

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Imate doma starog kruha, a jede vam se nešto slatko za doručak, brunch, snack ili kao brzi desert? Ovaj recept je onda baš za vas! Trebate potrošiti oko 5 minuta, te je to ujedno i odličan način za iskoristiti razne ostatke koji vam se možda povlače po doma. Tako da se nemojte ustručavati ovdje dodati i neke orašaste plodove, sjemenke ili voće.

SASTOJCI:

(Za 4 porcije / 4,44 kn po porciji / 17,76 kn za sve)

Za pohani kruh:

6 debelih kriški starog bijelog kruha (3,00 kn)

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice vanili šećera (1,00 kn)

2 žlice milerama (2,00 kn)

2 šalice mlijeka (6,00 kn)

2 žlice maslaca, rastopljene (2,00 kn)

1 žlica običnog bijelog šećera (0,05 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

Šećer u prahu za posluživanje (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite običan protvan ili onaj za kruh i stavite na stranu. Kruh narežite na komadiće veličine zalogaja i raštrkajte po pripremljenom protvanu. U zdjelici razmutite jaja, sol, vanili šećer, mileram i mlijeko. Umiješajte u to rastopljeni maslac. Prelijte tu smjesu preko kruha tako da većina komadića bude pokrivena. Dobro promiješajte kruh da se sve fino natopi, a meni je najjednostavnije to napraviti rukama, pa onda još sve i malo izgnječiti.

Po kruhu posipajte još žlicu običnog šećera, pa pecite oko 40 minuta, dok sve ne nabubri i ne zahrska se. Poslužite posipano sa šećerom u prahu. Ovo bi također bilo super sa nekim svježim bobicama, pekmezom, Nutellom, medom ili nekim drugim slatkim dodatkom po vašem ukusu.

Baked French Toast / Slatki pohani kruh iz pećnice

Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

Merry Christmas, dear friends! I hope you had a lovely and relaxing time. And that there was plenty of good food. 🙂

Since the festivities are still in full swing, I bring you something quick and easy, but also a bit fancy looking. This salad is definitely more of a concept, than it is a recipe, but it is definitely gonna up your holiday table game. Also, it will work great either as an antipasto, or as a full meal if served with a nice hunk of crusty bread.

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INGREDIENTS:

(Yields 1-2 servings / 3.40 EUR)

¼ cup of balsamic vinegar (0.33 EUR)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

Large handful of fresh baby spinach (0.67 EUR)

6 large cherry tomatoes (0.80 EUR)

1 ball of mozzarella cheese (0.80 EUR)

3-4 thin slices of prosciutto (0.67 EUR)

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METHOD:

To make the balsamic reduction, add balsamic vinegar to a small saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until thickened and reduced in volume. The reduction will thicken even more as it cools down. You can always prepare more balsamic reduction ahead of time and store it in the fridge, as it will keep there for weeks.

Prepare everything else once the balsamic reduction is done and cooled. Rinse and pat dry baby spinach and tomatoes. Cut the tomatoes into quarters. Arrange the spinach on a large plate and scatter tomato quarters on top. Season with a good drizzle of balsamic reduction and olive oil, then sprinkle with salt and pepper. Tear the mozzarella ball and prosciutto slices into bite sized pieces and scatter on top of the veggies. Add a bit more balsamic reduction, olive oil and black pepper. Serve immediately.

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Dragi prijatelji, sretan vam Božić! Nadam se da ste se lijepo proveli i opustili. I naravno, da ste uživali u puno fine hrane. 🙂

Obzirom kako nam slavlja i dalje traju, evo vam jedna jednostavna i brza salata, koja također izgleda i prilično fensi. Iako je ovo više nekakav koncept, nego pravi recept, definitivno će vam podignuti blagdanski stol. Također, ovu salatu možete poslužiti i kao hladno predjelo, ali i kao glavno jelo uz neki lijepi komad hrskavog kruha.

SASTOJCI:

(Za 1-2 porcije / 25,42 kn)

¼ šalice aceta balsamica (2,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

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

Veliki pregršt svježeg baby špinata (5,00 kn)

6 velikih cherry rajčica (6,00 kn)

1 loptica mozzarelle (6,00 kn)

3-4 tanke šnite pršuta (5,00 kn)

PRIPREMA:

Pripremite reducirani aceto tako da aceto balsamico stavite u malu posudicu na jaku vatru i pustite da zavrije. Smanjite vatru, pa krčkajte desetak minuta, dok se ne zgusne i ne reducira. Imajte na umu kako će se aceto još dodatno zgusnuti kako se bude hladio. Možete slobodno pripremiti veću količinu pa višak čuvati u hladnjaku, pošto će držati i nekoliko tjedana.

Kada je reducirani aceto spreman i ohlađen, priredite sve ostalo. Operite i kuhinjskim ručnikom posušite špinat i rajčice. Rajčice narežite na četvrtine. Špinat rasporedite po velikom tanjuru i po njemu raštrkajte kriške rajčica. Dobro začinite sa reduciranim acetom, maslinovim uljem, soli i paprom. Mozzarellu i pršut natrgajte na komadiće veličine zalogaja, pa rasporedite po špinatu i rajčicama. Dodajte još mrvicu acceta, maslinovog ulja i crnog papra, te odmah poslužite.

Prosciutto and Mozzarella Salad with Balsamic Reduction / Salata sa pršutom, mozzarellom i reduciranim acetom balsamicom

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)

Spinach and Cheese Cornbread (vegetarian) / Kukuruzna zlevanka sa špinatom i sirom (vegetarijanska)

This cornbread comes together super quickly and tastes the best warm, when freshly baked. Luckily, it also keeps well refrigerated and will be just as good once reheated. It’s a great breakfast, brunch, dinner, or snack option and can also work as a full meal if served with a big salad.

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INGREDIENTS:

(Yields 12 squares / 0.23 EUR per square / 2.75 EUR for all)

For the batter:

1 cup corn flour (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

2 eggs (0.40 EUR)

1 cup crème fraiche (0.67 EUR)

1 cup farmer’s cheese, divided (0.80 EUR)

¼ cup sunflower seed oil (0.08 EUR)

3-4 tbsp water (–)

Big handful of fresh baby spinach (0.67 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a square baking pan and line it with parchment paper, then set aside. In a large bowl, whisk together corn flour, salt and baking powder. Add in the eggs, crème fraiche, ¾ of a cup of farmer’s cheese and oil. Stir to combine and if the batter seems too thick, add in a bit more water. Fold in baby spinach and transfer the batter into a prepared pan. Dollop the remaining cheese onto batter, even everything out with a spatula and sprinkle with black pepper.

Bake for 25 minutes, until the cake is golden and a skewer inserted inside comes out clean. Allow the cornbread to cool for about ten minutes before slicing and serving.

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Ova kukuruzna zlevanka je jako jednostavna za pripremu i neodoljiva je dok je topla, friško pečena. Srećom, također će držati i u hladnjaku te je super nakon što ju podgrijete. Odlična je za ručak, brunch i večeru, ili pak kao snack. Također, možete ju nadopuniti i velikom salatom pa tako imati zaokružen obrok.

SASTOJCI:

(Za 12 komada / 1,71 kn po komadu / 20,56 kn za sve)

Za smjesu:

1 šalica kukuruznog brašna (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

2 jaja (3,00 kn)

1 šalica milerama (5,00 kn)

1 šalica svježeg sira, podijeljena (6,00 kn)

¼ šalice suncokretovog ulja (0,60 kn)

3-4 žlice vode (–)

Veliki pregršt svježeg baby špinata (5,00 kn)

Prstohvat svježe mljevenog crnog papra (0,25 kn)

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite pravokutni protvan i obložite ga papirom za pečenje, pa ga stavite na stranu. U velikoj zdjeli pomiješajte brašno, sol i prašak za pecivo. Dodajte unutra jaja, mileram, ¾ šalice svježeg sira i ulje. Promiješajte da se sve sjedini, a po potrebi dodajte mrvicu vode ako vam je smjesa pregusta. Nježno umiješajte špinat i smjesu preselite u pripremljeni protvan. Rasporedite ostatak sira po površini smjese, sve poravnajte špatulom i posipajte paprom.

Pecite oko 25 minuta, dok zlevanka ne bude zlatno-žuta, a testni štapić koji upiknete ne izađe čist. Pustite da se zlevanka ohladi desetak minuta prije nego ju narežete i poslužite.

Spinach and Cheese Cornbread (vegetarian) / Kukuruzna zlevanka sa špinatom i sirom (vegetarijanska)

Vegan Hot Chocolate / Veganska vruća čokolada

This drink is the perfect thing to snuggle up with while it’s cold and gloomy outside. It instantly lifts your mood (because chocolate, duh!) and makes you feel all warm and cozy. The spices also give it a nice Christmasy vibe. For an extra kick, feel free to add in a pinch of chili or cayenne pepper.

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INGREDIENTS:

(Yields 2 servings / 0.51 EUR per serving / 1.02 EUR for all)

1 tbsp raw cacao powder (0.13 EUR)

1 tbsp brown sugar (0.03 EUR)

1 tbsp corn starch (0.01 EUR)

¼ tsp ground cinnamon (0.02 EUR)

1/8 tsp ground cloves (0.01 EUR)

Pinch of salt (0.01 EUR)

2 cups plant based milk (0.80 EUR)

½ tsp pure vanilla extract (0.01 EUR)

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METHOD:

In a small saucepan, whisk together cacao powder, sugar, corn starch, cinnamon, cloves and salt. Add a splash of milk and whisk to incorporate and dissolve all of the dry ingredients. Add in remaining milk and vanilla, then place on high heat. Stir frequently until the mixture reaches a boil. Once boiling, reduce heat to low and simmer for 2-3 minutes while stirring constantly, until the mixture thickens to desired consistency. Divide between two cups and enjoy immediately.

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Ovaj napitak je baš prava stvar kada se želite malo opustiti dok je vani ovako hladno i depresivno. Garantirano vam odmah podiže raspoloženje (čokolada, khm!) i još vas uz to fino grije. Začini dodaju još i blagdansku vibru, a za ekstra štih, ubacite i mrvicu čilija ili kajenskog papra.

SASTOJCI:

(Za 2 porcije / 3,81 kn po porciji / 7,61 kn za sve)

1 žlica sirovog kakao praha (1,00 kn)

1 žlica smeđeg šećera (0,20 kn)

1 žlica kukuruznog škroba (0,10 kn)

¼ žličice cimeta u prahu (0,13 kn)

1/8 žličice klinčića u prahu (0,07 kn)

Prstohvat soli (0,01 kn)

2 šalice veganskog mlijeka po izboru (6,00 kn)

½ žličice ekstrakta od vanilije (0,10 kn)

PRIPREMA:

U lončiću pomiješajte kakao, šećer, kukuruzni škrob, cimet, klinčiće i sol. Dodajte malo mlijeka, pa miješajte dok se sve ne sjedini. Dodajte ostatak mlijeka i vaniliju, pa stavite na jaku vatru i pustite da zavrije, uz učestalo miješanje. Čim napitak zavrije, smanjite vatru na skroz laganu i kuhajte 2-3 minute uz konstantno miješanje da se smjesa zgusne. Kada dobijete željenu gustoću, maknite s vatre, rasporedite u dvije šalice te odmah poslužite.

Vegan Hot Chocolate / Veganska vruća čokolada