Quick Pickled Red Onions (vegan) / Brzo ukiseljeni ljubičasti luk (veganski)

These red onions are awesome to have around and throw into salads and sandwiches, yet are so easy to make and require just a few pantry staples. You can definitely go crazy and experiment with the aromas, but I just went ahead for a classic pickled taste.

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INGREDIENTS:

(Yields 1 jar / 0.42 EUR)

1 large red onion (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

Small handful of whole peppercorns (0.07 EUR)

1 bay leaf (0.03 EUR)

¼ cup apple cider vinegar (0.10 EUR)

1 and ¼ cup water (–)

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METHOD:

Peel and thinly slice the onion. Add into a jar together with salt, sugar, peppercorns, bay leaf, vinegar and water. Close the lid and shake well until sugar and salt are dissolved. Refrigerate until the next day when they’ll be ready to serve. These will keep in the fridge for a couple of weeks.

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Ovaj ukiseljeni luk je super za imati pri ruci i ubaciti u salate i sendviče, a ujedno i banalno jednostavan za pripremiti te vam je potrebno svega par sastojaka koje ionako već vjerojatno imate doma. Možete se definitivno raspametiti sa aromama, ali ja sam išla za neki klasični šmek kiselog povrća.

SASTOJCI:

(Za 1 teglicu / 3,06 kn)

1 veliki ljubičasti luk (1,50 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,10 kn)

Malo papra u zrnu (0,50 kn)

1 lovorov list (0,20 kn)

¼ šalice jabučnog octa (0,75 kn)

1 i ¼ šalica vode (–)

PRIPREMA:

Luk ogulite i tanko narežite. Stavite u staklenku skupa sa solju, šećerom, paprom, lovorom, octom i vodom. Zatvorite staklenku i dobro protresite da se šećer i sol rastope. Stavite u hladnjak do idućeg dana kada će luk biti spreman. Također, u hladnjaku će vam ovakav luk držati barem par tjedana.

Quick Pickled Red Onions (vegan) / Brzo ukiseljeni ljubičasti luk (veganski)

Spinach Smoothie (vegan) / Smoothie od špinata (veganski)

The whole Coronavirus hype didn’t throw us into a manic frenzy which half of the world seems to be going through, but I’ve decided that some extra greens couldn’t hurt. I’m already gobbling down salads and other forms of greenery, so a smoothie now and then seemed like a great option for an extra boost to my immune system. This one packs a ton of spinach, but doesn’t taste like a giant bowl of grass and is actually super delicious, so go ahead and try it out if you’re looking for some new smoothie recipes.

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INGREDIENTS:

(Yields 2 servings / 0.74 EUR per serving / 1.47 EUR for all)

Large handful of fresh spinach (0.40 EUR)

½ tsp dry ginger powder (0.03 EUR)

½ tsp ground cinnamon (0.03 EUR)

Pinch of salt (0.01 EUR)

Juice of 1 lemon (0.20 EUR)

1 small banana (0.20 EUR)

1 and ½ cups orange juice (0.60 EUR)

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METHOD:

Wash the spinach thoroughly under running water, then add all of the ingredients to a high-speed blender and blend for 2-3 minutes until completely smooth. Serve immediately.

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Fama sa Coronavirusom nije nas bacila u histeriju koju, čini se, proživljava pola zemaljske kugle, ali sam odlučila da malo ekstra voća i povrća ipak ne može škoditi. Već se ionako šopam sa svakojakim salatama i drugim oblicima zelenjave, pa mi se povremeni smoothie učinio kao super opcija da malo dodatno nabufam imunitet. U ovom ovdje ima tona špinata, ali nema okus kao velika zdjela trave te je zapravo baš i ukusan, pa ga svakako probajte ako ste raspoloženi za neki novi smoothie recept.

SASTOJCI:

(Za 2 porcije / 5,51 kn po porciji / 11,01 kn za sve)

Veliki pregršt svježeg špinata (3,00 kn)

½ žličice đumbira u prahu (0,25 kn)

½ žličice cimeta u prahu (0,25 kn)

Prstohvat soli (0,01 kn)

Sok od 1 limuna (1,50 kn)

1 mala banana (1,50 kn)

1 i ½ šalica soka od naranče (4,50 kn)

PRIPREMA:

Dobro operite špinat pod tekućom vodom, pa sve sastojke ubacite u blender i blendajte na velikoj brzini 2-3 minute, da bude skroz glatko. Poslužite odmah.

Spinach Smoothie (vegan) / Smoothie od špinata (veganski)

Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

It’s been a few years since I’ve published my first Okonomiyaki inspired recipe. I’ve been mulling about how I’d like to eat something similar for a few days, but this time decided to throw in some shredded Gouda cheese into the mix as well. While this recipe is super delicious and easy to make, it really has very little to do with original Okonomiyaki. But that’s where the inspiration came from.

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INGREDIENTS:

(Yields 1 serving / 1.27 EUR)

For the batter:

1 egg (0.20 EUR)

½ cup all-purpose flour (0.03 EUR)

½ cup water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 cup shredded cabbage (0.13 EUR)

½ cup shredded melty cheese (0.27 EUR)

Additional:

1 tbsp sunflower seed oil (0.01 EUR)

A few slices of thinly sliced smoked ham (0.40 EUR)

2 tbsp of mayo (0.13 EUR)

Drizzle of Sriracha (0.07 EUR)

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METHOD:

Prepare the batter by whisking together egg, flour, water, salt and pepper. Stir in cabbage and cheese until well combined. Place a deep skillet on medium heat and allow it to warm up. Swirl in the oil, then add the batter and even out with a spatula. Arrange the smoked ham (or any other thinly sliced deli meat of your choice) on top and cook for about 5-7 minutes, until the bottom is crispy and lightly golden-brown. Flip the pancake over and cook on the other side for another 2-3 minutes. Serve immediately with some mayo and a good drizzle of Sriracha or any other hot sauce of your choice.

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Prošlo je već par godina od kada sam objavila svoj prvi recept koji je bio nadahnut japanskim okonomiyakijem. Već mi se par dana motala po glavi misao kako mi se jede nešto tog tipa, ali sam ovoga puta u cijelu priču odlučila ubaciti i ribanu gaudu. Dok je ovaj recept stvarno jako ukusan, nema baš puno toga zajedničkog sa izvornim okonomiyakijem. Ali eto, od tamo mi je došla inspiracija.

SASTOJCI:

(Za 1 porciju / 9,51 kn)

Za tijesto:

1 jaje (1,50 kn)

½ šalice glatkog brašna (0,25 kn)

½ šalice vode (–)

Dobar prstohvat soli (0,01 kn)

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

1 šalica ribanog kupusa (1,00 kn)

½ šalice ribanog topljivog sira (2,00 kn)

Dodatno:

1 žlica suncokretovog ulja (0,10 kn)

Par tankih šnita dimljene šunke (3,00 kn)

2 žlice majoneze (1,00 kn)

Malo Srirache (0,50 kn)

PRIPREMA:

Smjesu pripremite tako da skupa razmutite jaje, brašno, vodu, sol i papar. Umiješajte kupus i sir da se sve sjedini. Dublju tavu stavite na srednje jaku vatru i pustite ju da se dobro ugrije. Namastite tavu uljem, pa ulijte smjesu i poravnajte ju špatulom. Poslažite po palačinki dimljenu šunku (ili koji drugi mesni narezak po vašoj želji), te kuhajte jedno 5-7 minuta, dok donja strana ne bude hrskava i zlatno-smeđa. Preokrenite palačinku pa dovršite i na drugoj strani još 2-3 minute. Poslužite odmah sa majonezom i pokapano Srirachom ili kojim drugim ljutim umakom po vašem izboru.

Cheesy Okonomiyaki Inspired Pancake / Palačinka nadahnuta japanskim Okonomiyakijem sa sirom

Pork Crisps and Ricotta Scones / Čvarkuše sa ricottom

As this often happens, our fridge is laden with various odds and ends that I am trying to use up. My general philosophy is that no food should go to waste, hence this somewhat unconventional scone was born. Honestly, these turned out waaay better than I expected and are pretty addictive to munch on. Since I polished off all of the reserves by the time of publishing the recipe, I am thinking of whipping up another batch.

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INGREDIENTS:

(Yields about 18-20 scones / 0.24 EUR per scone / 4.81 EUR for all)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 cup whole-wheat flour (0.10 EUR)

1 tsp dry yeast (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

1 cup ricotta (1.00 EUR)

¼ – ½ cup of water (–)

For the filling:

3 cups pork crisps (2.67 EUR)

3 tbsp butter (0.40 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

For topping:

1 egg (0.20 EUR)

1 tsp cumin seeds (0.07 EUR)

1 tbsp sesame seeds (0.03 EUR)

Pinch of salt (0.01 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

Prepare the dough by whisking together both flours, yeast, sugar and salt. Add in the ricotta and ¼ cup of water then stir to combine. Turn the dough out on a work surface and knead for about five minutes until it comes together and is smooth. Gradually add in a bit more water if needed, a tablespoon at a time. The final dough should be firm, but pliable. Once the dough is ready, place it in a bowl, cover with a cling foil and allow to rest in a warm place for about an hour, until doubled in size.

While the dough is resting, prepare the filling. Add all of the ingredients to a food processor and pulse into a smooth paste. If your pork crisps are already salty, skip the salt (mine were not). Taste and adjust seasoning.

Turn the proofed dough on a lightly floured work surface and roll it into a thin square. Smear the about ½ of the pork crisps paste on the dough, then fold in over. Smear the remaining paste and fold over again. Roll the dough out again until 1-2 inches thick, then cut into scones. I opted for square ones because I’m lazy, but go ahead and go for round ones if you feel like it. Place the scones on a parchment lined baking sheet, cover with a clean kitchen towel and allow to rest for about half an hour.

Preheat the oven to 200°C. Just before baking brush the scones with a beaten egg and sprinkle with cumin, sesame seeds and a bit of salt. Bake for about 20 minutes in the middle rack, until deep golden brown. Serve warm. Allow the extra scones to cool completely before storing them in a fridge in a zip-lock plastic bag. I suggest reheating them again in the oven right before serving.

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Kao što to često biva, hladnjak nam je zatrpan raznovrsnim ostatcima koje pokušavam iskoristiti. Pošto je moja generalna filozofija da se hrana ne smije bacati, tako sam nekako i došla do možda malo nekonvencionalne kombinacije sastojaka u ovim čvarkušama. Iskreno, ovaj je recept ispao puno punooo bolje nego što sam isprva očekivala i čvarkuše su totalni hit. Pošto sam već u međuvremenu do objave recepta već potamanila sve zalihe, sada si sve nešto mislim kako bih mogla ispeći još jednu rundu.

SASTOJCI:

(Za oko 18-20 čvarkuša / 1,80 kn po čvarkuši / 35,98 kn za sve)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 šalica integralno brašna (0,75 kn)

1 žličica suhog kvasca (1,00 kn)

1 žlica šećera (0,10 kn)

1 žličica soli (0,01 kn)

1 šalica ricotte (7,50 kn)

¼ – ½ šalice vode (–)

Za nadjev:

3 šalice čvaraka (20,00 kn)

3 žlice maslaca (3,00 kn)

1 žličica soli (0,01 kn)

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

Za posipanje:

1 jaje (1,50 kn)

1 žličica kima (0,50 kn)

1 žlica sezama (0,25 kn)

Prstohvat soli (0,01 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Tijesto pripremite tako da skupa pomiješate oba brašna, kvasac, šećer i sol. Dodajte riccotu i ¼ šalice vode, pa promiješajte da se sjedini. Tijesto iskrenite na čistu radnu plohu i mijesite jedno pet minuta dok ne postane glatko. Postepeno u tijesto prema potrebi dodajte još vode, žlicu po žlicu. Gotovo tijesto treba biti čvrsto, ali istovremeno i podatno. Kada je tijesto gotovo, stavite ga u posudu koju prekrijte plastičnom folijom i pustite da odmara na toplom mjestu sat vremena da se udvostruči.

Dok tijesto odmara pripremite nadjev. Sve sastojke ubacite u multipraktik i sameljite u glatku pastu. Ako su vam čvarci već slani, preskočie sol (moji nisu bili). Kušajte i prilagodite začine.

Nakon što se tijesto dignulo iskrenite ga na dobro pobrašnjenu radnu plohu te ga razvaljajte u tanku plahtu. Pola nadjeva razmažite po polovici tijesta, preklopite pa premažite ostatkom nadjeva. Opet tijesto preklopite, te ga razvaljajte na debljinu od oko 3-4 centimetra. Izrežite u pogačice. Ja sam rezala u kvadratiće jer sam ljenčina, ali slobodno izrežite u krugove ako vam se da. Pogačice raširite po protvanu obloženom papirom za pečenje, pokrijte čistom krpom i pustite ih da odmaraju još pola sata.

Zagrijte pećnicu na 200°C. Netom prije pečenja čvarkuše premažite razmućenim jajetom, pa posipajte kimom, sezamom i solju. Pecite 20-tak minuta u sredini pećnice, dok čvarkuše ne budu lijepe zlatno-smeđe boje. Poslužite tople. Sve čvarkuše koje vam ostanu ostavite da se do kraja ohlade, pa ih čuvajte dobro umotane u plastičnoj vrećici u hladnjaku. Ja vam svakako savjetujem da ih netom prije posluživanja ponovo kratko ugrijete u pećnici.

Pork Crisps and Ricotta Scones / Čvarkuše sa ricottom

Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)

I’ve bought a couple of persimmons a while back and was waiting for them to ripen for weeks. Now when they were finally ripe, I honestly had no idea what to do with them. However, mixing fruits and oats is always a great idea in my book, so in the end I opted for these breakfast cups.

I used small silicone muffin molds to hold everything together, but you can use regular muffin molds as well. Just be sure to line them with paper liners and only add small scoops of batter to each cup, since these end up quite brittle in the end and you ideally want to end up with bite-sized cups.

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INGREDIENTS:

(Yields 15-20 cups / 1.36 EUR)

1 ripe persimmon (0.40 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

3 tbsp date syrup (0.10 EUR)

3 tbsp vegan milk (0.04 EUR)

½ tsp ground cinnamon (0.03 EUR)

¼ tsp ground nutmeg (0.02 EUR)

¼ tsp ground cloves (0.02 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

1 and ½ cups mixed rolled and instant oats (0.20 EUR)

1 tbsp ground flax seeds (0.03 EUR)

¼ tsp baking powder (0.01 EUR)

½ cup raisins (0.20 EUR)

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METHOD:

Preheat the oven to 175°C. Peel and finely dice the persimmon. In a bowl, whisk together coconut oil, date syrup, milk, cinnamon, nutmeg, cloves, vanilla and salt. Add in the oats, flax seeds, baking powder, diced persimmon and raisins. Stir until everything is well combined, then scoop the mixture into prepared muffin tin. I used a small ice-cream scoop for easier handling. Use you scoop or a spoon to press the batter into the muffin molds. Bake for 20 minutes, until fragrant and slightly crispy. Allow the oat cups to cool completely in their molds before attempting to remove them. Enjoy as an easy portable breakfast or as a healthy snack.

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Ima već dosta vremena od kada sam kupila dvije japanske jabuke kaki te sam tjednima čekala da dozriju. Sada kada su napokon zrele, nisam imala baš nikakve ideje što bih s njima mogla napraviti. Međutim, miks voća i zobenih pahuljica uvijek mi se čini kao okej plan i tako sam nekako došla do ovih slasnih košarica.

Ja sam svoje napravila u silikonskom kalupu za mini mafine, ali možete slobodno upotrijebiti i običan kalup. Samo ga obavezno obložite papirnatim košaricama, a u svaku posudicu za mafin dodajte malu količinu smjese, pošto su ovi zalogaji u konačnici dosta krhki, pa je idealno da sve možete utrpati u usta u jednom grizu.

SASTOJCI:

(Za 15-20 košarica / 10,05 kn)

1 zrela japanska jabuka – kaki (3,00 kn)

2 žlice rastopljenog kokosovog ulja (2,00 kn)

3 žlice sirupa od datulja (0,75 kn)

3 žlice veganskog mlijeka (0,30 kn)

½ žličice cimeta (0,25 kn)

¼ žličice muškatnog oraščića (0,13 kn)

¼ žličice mljevenih klinčića (0,13 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

1 i ½ šalica mješavine sitnih i krupnih zobenih pahuljica (1,50 kn)

1 žlica mljevenih sjemenki lana (0,25 kn)

¼ žličice praška za pecivo (0,03 kn)

½ šalice grožđica (1,50 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Ogulite i nasjeckajte kaki. U zdjelici pomiješajte kokosovo ulje, sirup od datulja, mlijeko, cimet, muškatni oraščić, klinčiće, vaniliju i sol. Dodajte zobene, lan, prašak za pecivo, sjeckani kaki i grožđice. Miješajte dok se sve ne sjedini, pa smjesu raspodijelite po pripremljenim kalupima za mafine. Ja sam za lakše grabljenje koristila malu žlicu za sladoled. Žlicom još malo utisnite smjesu u kalup za mafine. Pecite 20-tak minuta, dok košarice ne zamiriše i ne zahrskaju se. Pustite da se sve dobro ohladi u kalupima prije nego što krenete vaditi van. Papajte kao lagani prijenosni doručak ili mali zdravi snack.

Persimmon and Oat Breakfast Cups (vegan) / Doručak-košarice sa japanskom jabukom (kaki) i zobenim pahuljicama (veganske)

Cocoa Walnut Cookies (vegan, gluten free, grain free, processed sugar free) / Keksići sa kakaom i orasima (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

These cookies are super quick and the ingredient list is short. They are also quite healthy for you, so go ahead and enjoy these guilt-free the next time you crave something sweet.

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INGREDIENTS:

(Yields about 25 cookies / 0.09 EUR per cookie / 2.35 EUR for all)

½ cup date syrup (0.20 EUR)

2 tbsp peanut butter (0.27 EUR)

¼ cup plant based milk (0.10 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups ground walnuts (1.33 EUR)

2 tbsp raw cacao powder (0.27 EUR)

2 tbsp chickpea flour (0.13 EUR)

¼ tsp baking powder (0.01 EUR)

Pinch of salt (0.01 EUR)

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METHOD:

Preheat the oven to 180°C and line a baking tray with parchment paper. In a large bowl whisk together date syrup, peanut butter, milk and vanilla extract. Add in walnuts, cacao powder, chickpea flour, baking powder and salt. Stir until well combined and no clumps remain.

Scoop the cookie dough out onto a prepared baking tray, but be sure to space them out a bit, as they will expand a little while they bake. Bake for 10-12 minutes, until the cookies are slightly cracked and fragrant.

The cookies are going to be very soft when they come out of the oven, but don’t worry, they will firm up as they cool down. Allow the cookies to cool for about five minutes on their baking tray before transferring to a rack to cool completely. The cookies will keep in an airtight container at room temperature for several days.

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Ove kekse možete smućkati u trenu, a lista sastojaka je super kratka. Osim toga, sami keksići su i relativno zdravi, pa možete u njima uživati bez krivnje idući puta kada vas pukne želja za nečim slatkim.

SASTOJCI:

(Za oko 25 keksića / 0,70 kn po keksu / 17,49 kn za sve)

½ šalice sirupa od datulja (1,50 kn)

2 žlice kikiriki maslaca (2,00 kn)

¼ šalice veganskog mlijeka (0,75 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice mljevenih oraha (10,00 kn)

2 žlice sirovog kakao praha (2,00 kn)

2 žlice brašna od slanutka (1,00 kn)

¼ žličice praška za pecivo (0,03 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C, a protvan obložite papirom za pečenje. U većoj zdjeli pomiješajte sirup od datulja, maslac od kikirikija, mlijeko i ekstrakt vanilije. Dodajte orahe, kakao, brašno od slanutka, prašak za pecivo i sol. Sve dobro promiješajte da se sjedini i da ne bude grudica.

Tijesto grabite na pripremljeni protvan, s time da pazite da su kuglice tijesta malo razmaknute jer će se raširiti kako se peku. Pecite 10-12 minuta, dok keksići ne zamiriše i lagano se ne raspucaju.

Keksi će biti jako mekani kada ih izvadite iz pećnice, ali budite bez brige jer će se stisnuti kako se budu hladili. Pustite keksiće da se pet minuta hlade na protvanu, a onda ih preselite na rešetku i ohladite do kraja. Čuvajte ih na sobnoj temperaturi u hermetički zatvorenoj posudi, gdje mogu držati nekoliko dana.

Cocoa Walnut Cookies (vegan, gluten free, grain free, processed sugar free) / Keksići sa kakaom i orasima (veganski, bez glutena, bez žitarica, bez rafiniranog šećera)

Chebureki – Russian Meat Filled Snacks / Chebureki – ruska verzija bureka

If you are from Balkans then you can appreciate a good burek. This Russian turnover has a similar concept, but is traditionally deep fried. Since I care very little for traditions, I decided to try roasting Chebureki in the oven. The finished result was a success and we devoured the whole lot of them with magnificent speed.

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INGREDIENTS:

(Yields about 10 Chebureki / 0.43 EUR per Cheburek / 4.29 EUR for all)

For the dough:

3 cups all-purpose flour (0.20 EUR)

1 tbsp sugar (0.01 EUR)

1 tsp salt (0.01 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

1 tbsp vodka (0.13 EUR)

¾ cup to 1 cup warm water (–)

For the mince filling:

1 large onion (0.10 EUR)

Handful of fresh parsley (0.27 EUR)

450 grams lean ground beef (3.33 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tbsp yogurt (0.07 EUR)

Additional:

Flour for dusting (0.01 EUR)

5 tbsp sunflower seed oil (0.07 EUR)

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METHOD:

Prepare the dough by whisking together flour, sugar and salt. Add in the oil, vodka and ¾ cups of water. Stir to combine and if needed add in a bit more water. Turn the dough out on a clean, lightly floured work surface and knead for a few minutes until the smooth. The final dough needs to be soft and pliable, but not too sticky. Tightly wrap the dough in cling foil and allow it to rest at room temperature for an hour.

While the dough is resting prepare the filling. Roughly chop the onion and parsley, then throw them in a food processor and blitz until finely chopped. Add in minced beef, salt, black pepper and yogurt. Blitz some more so that everything is well incorporated. Refrigerate and allow the flavors to marry while your dough is resting.

Preheat the oven to 200°C and line a baking tray with parchment paper. Roll the dough into a sausage then divide into 10 equal parts. Keep the dough pieces covered with a sheet of cling foil to prevent it from drying out while you’re working on assembling the Chebureki. Shape each dough piece into a ball then roll out into a thin circle. Place about two tablespoons of meat filling onto one half of the circle, fold over and press the edges firmly down with a fork. Repeat until all the dough and filling are used up.

Spread the Chebureki on a prepared baking tray and brush their tops with oil. Bake for 30 minutes, until crispy and golden brown to your liking. For better results flip the Chebureki over once, halfway through the baking. Serve hot with a glass of cold yogurt and a big salad.

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Ako ste kojim slučajem sa Balkana, onda sigurno znate cijeniti dobar burek. Ova ruska poslastica koncepcijski je jako slična, ali razlika je u tome što se Chebureki tradicionalno prže u dubokom ulju. Pošto meni tradicije i nisu baš visoko na listi životnih prioriteta, odlučila sam si pojednostaviti život i Chebureke peći u pećnici. Krajnji rezultat je bio ogroman uspjeh a cijelu hrpu Chebureka smazali smo u rekordnom vremenu.

SASTOJCI:

(Za oko 10-tak Chebureka / 3,21 kn po Chebureku / 32,07 kn za sve)

Za tijesto:

3 šalice glatkog brašna (1,50 kn)

1 žlica šećera (0,05 kn)

1 žličica soli (0,01 kn)

4 žlice suncokretovog ulja (0,40 kn)

1 žlica votke (1,00 kn)

¾ do 1 šalice tople vode (–)

Za mesni nadjev:

1 veliki luk (0,75 kn)

Pregršt svježeg peršina (2,00 kn)

450 g krte mljevene junetine (25,00 kn)

1 žličica soli (0,01 kn)

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

2 žlice jogurta (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

5 žlica suncokretovog ulja (0,50 kn)

PRIPREMA:

Napravite tijesto tako da prvo pomiješate brašno, šećer i sol. Dodajte ulje, votku i ¾ šalice vode. Miješajte da se sjedini, pa po potrebi dodajte još malo po malo vode. Tijesto iskrenite na čistu, lagano pobrašnjenu radnu plohu te mijesite par minuta dok ne bude glatko. Konačno bi tijesto trebalo biti mekano, ali ne previše ljepljivo. Čvrsto umotajte tijesto u prijanjajuću foliju i ostavite ga da miruje na sobnoj temperaturi sat vremena.

U međuvremenu dok tijesto odmara pripremite mesni nadjev. Grubo narežite luk i peršin, pa ih ubacite u multipraktik i pulsirajte da se usitne. Onda dodajte junetinu, sol, papar i jogurt, pa još malo pulsirajte da se sve sjedini. Stavite nadjev u hladnjak i pustite i njega da odstoji kako bi se okusi proželi, a sve dok čekate tijesto.

Zagrijte pećnicu na 200°C i protvan obložite papirom za pečenje. Tijesto oblikujte u kobasicu i podijelite na 10 jednakih dijelova. Komadiće tijesta držite pokrivenima sa prijanjajućom folijom dok spravljate Chebureke kako se oni ne bi previše isušili. Svaki komadić tijesta oblikujte u kuglicu, pa razvaljajte u tanki krug. Oko dvije žlice nadjeva stavite na polovicu tijesta, presavijte, pa viljuškom dobro stisnite rubove da se spoje. Ponavljajte dok ne potrošite svo tijesto i nadjev.

Chebureke raširite po pripremljenom protvanu i sa gornje strane premažite uljem. Pecite 30-tak minuta, dok ne budu zlatno smeđi po vašem ukusu. Za još bolje rezultate preokrenite Chebureke jednom tijekom pečenja. Poslužite vruće sa čašom hladnog jogurta i velikom salatom.

Chebureki – Russian Meat Filled Snacks / Chebureki – ruska verzija bureka