Quick Chicken Ramen / Brzi pileći ramen

I cooked up a large batch of chicken stock the other day and decided to throw together a simple and quick ramen dish. The meat I used in my ramen bowls was chicken from the broth, which means that nothing went to waste and that this dish was super inexpensive. You can make similar ramen bowls with any other odds and ends you have in your fridge, but definitely be sure to splash it all with some soy sauce, fish sauce and throw in a bit of chili paste or powder.

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INGREDIENTS:

(Yields 1 serving)

1 square of ramen noodles

1 ½ cup of chicken stock

2-3 Portobello mushrooms

1 small carrot

1 spring onion – green parts only

Small handful of cooked chicken

Small handful of bean sprouts

1 tsp soy sauce

1 tsp fish sauce

1 tsp Gochujang – Korean chili paste

½ tsp toasted sesame oil

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METHOD:

Cook the ramen according to package instructions, drain and set aside. While the noodles are cooking, bring chicken broth to a boil in a separate pot. Meanwhile, wash and super thinly slice mushrooms, carrot and green part of onion, then shred the chicken.

When everything is prepared, assemble the ramen bowl. Place the veggies and chicken on top of cooked noodles and pour boiling broth on top. Allow to rest for about 5 minutes. The heat from the broth will cook up the mushroom and carrot slices to al dente. Season with soy sauce, fish sauce, Gochujang and sesame oil. Serve immediately.

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Neki sam dan skuhala ogromnu količinu pilećeg temeljca, pa sam odlučila i nabrzinu smutiti jednostavni ramen. Meso koje sam ubacila u zdjelicu s ramenom je kokoš iz temeljca, što znači da se ništa nije bacilo i da je ovo jelo bilo jako jeftino. Slične zdjelice ramena možete iskombinirati sa raznim drugim ostacima koji vam se vuku po frižideru, ali svakako na kraju dodajte malo soja sosa, ribljeg umaka i malo chili paste ili chilija u prahu.

SASTOJCI:

(Za 1 porciju)

1 kocka ramen rezanaca

1 ½ šalica pilećeg temeljca

2-3 šampinjona

1 mala mrkva

1 mladi luk – samo zeleni dio

Malo kuhane piletine

Malo sojinih klica

1 žličica soja sosa

1 žličica ribljeg umaka

1 žličica Gochujanga – korejske chili paste

½ žličice tostiranog sezamovog ulja

PRIPREMA:

Skuhajte tjesteninu prema uputama na pakiranju, ocijedite i stavite na stranu. Dok se tjestenina kuha u drugom loncu zavrijte pileći temeljac. U međuvremenu operite i što je tanje moguće nasjeckajte gljive, mrkvu i zeleni dio luka, pa na komadiće narežite piletinu.

Kada vam je sve spremno složite zdjelice ramena. Na kuhanu tjesteninu stavite povrće i piletinu te zalijte sve kipućim temeljcem. Ostavite da miruje oko 5 minuta. Za to će vrijeme vrućina iz temeljca skuhati komadiće gljiva i mrkve na al dente. Začinite sa soja sosom, ribljim umakom, Gochujangom i sezamovim uljem. Poslužite odmah.

Quick Chicken Ramen / Brzi pileći ramen

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

A few days ago I’ve made an enormous pot of super tasty beef broth. I’ve decided to spice things up a little, so I turned a portion of it into a delicious hot and sour soup. Any broth would work here, though, so feel free to use whatever you currently have on hand. Also, any veggie combination will also do well, so adapt the things to your liking.

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INGREDIENTS:

(Yields 6 servings)

3 tbsp sunflower seed oil

3 large carrots

2 sweet red horn peppers

2 chili peppers

4 garlic cloves

Handful of shiitake mushrooms

Block of smoked tofu

4 spring onions

8 cups beef broth

¼ cup soy sauce

Pinch of red pepper flakes

1 tsp toasted sesame oil

2 tbsp apple cider vinegar

¼ cup corn starch

2 eggs

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METHOD:

Wash, peel and finely slice all the vegetables, mushrooms and tofu. Set aside and reserve a bit of peppers, chili and green parts of onions for garnishing. Add the oil to a large heavy pot and then add in the chopped vegetables one by one in this order: carrots, horn peppers, chili peppers, garlic, mushrooms, tofu and spring onions. Briefly stir-fry before adding a new veggie, so the flavors have time to develop. Pour broth over everything, then add in soy sauce, red pepper flakes, sesame oil and vinegar. Bring to a boil and simmer for about 5-10 minutes. Taste and adjust seasoning.

Dissolve corn starch in a few tablespoons of water, then slowly pour the mixture into the simmering soup, while stirring the soup constantly. The soup will quickly begin to thicken, so turn off the heat when desired consistency is reached. Whisk the eggs in a small bowl and slowly pour them into the soup. They’ll cook immediately since the soup is piping hot. Stir again to break the eggs. Serve hot, sprinkled with reserved peppers, chili and green onion parts.

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Neki dan sam napravila enormni lonac finog goveđeg temeljca. Odlučila sam stvari učiniti malo interesantnijima, pa sam dio upotrijebila za ukusnu kiselo-ljutu juhu. Bilo koji drugi temeljac bi ovdje funkcionirao, pa slobodno upotrijebite ono što vam je pri ruci. Također, i kombinaciju povrća isto možete modificirati prema vlastitom ukusu.

SASTOJCI:

(Za 6 porcija)

3 žlice suncokretovog ulja

3 velike mrkve

2 slatke crvene roga paprike

2 čili papričice

4 češnja češnjaka

Pregršt gljiva shii taka

Komad dimljenog tofua

4 mlada luka

8 šalica goveđeg temeljca

¼ šalice soja sosa

Prstohvat sušenog čilija u pahuljicama

1 žličica tostiranog sezamovog ulja

2 žlice jabučnog octa

¼ šalice kukuruznog škroba

2 jaja

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće, gljive i tofu. Izdvojite za kasnije malo narezanih paprika, čilija i zelenja od mladog luka. Dodajte ulje u veliki lonac, pa jedno po jedno ubacujte povrće ovim redoslijedom: mrkve, paprike, čili, češnjak, gljive, tofu i mladi luk. Kratko miješajte i pržite svako povrće prije nego ubacite novo, a sve kako bi se okusi bolje razvili. Prelijte preko svega temeljac i dodajte soja sos, sušeni čili, sezamovo ulje i ocat. Pustite neka zavrije i krčkajte 5-10 minuta. Kušajte i prilagodite začine.

Otopite kukuruzni škrob u par žlica vode i polako ulijevajte u juhu koja se krčka, s time da juhu bez prestanka miješate. Juha će se brzo početi zgušnjavakti, pa ugasite vatru kada dostigne željenu gustoću. Razmutite jaja u maloj zdjelici pa ih polako ulijevajte u vruću juhu. Ona će se odmah skuhati. Još jednom promiješajte da razbijete jaja na manje komadiće. Poslužite vruće, posipano sa paprikom, čilijem i zelenjem od luka.

Beefy Hot and Sour Soup / Juneća kiselo-ljuta juha

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

With an abundance of rich holiday foods and sweets floating around, I decided to sneak in a healthy dish and give us a little break in between munching on cookies. This soup is super creamy in texture, but very light and loaded with veggies. It’s also a breeze to make and that’s a huge plus, especially now when we are all running around to get as much done as humanly possible in preparations for the upcoming festivities. I decided to take advantage on running the oven for other things so all the veggies for the soup got roasted. But feel free to make the soup stovetop if that’s more convenient for you.

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INGREDIENTS:

(Yields 4 generous servings / 0.62 EUR per serving / 2.49 EUR for all)

2 large parsnips (1.00 EUR)

1 large parsley root (0.20 EUR)

2 tbsp coconut oil (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 cloves of garlic (0.10 EUR)

1 small head of cauliflower (0.67 EUR)

4 cups water (–)

2 tbsp of chopped freshly parsley leaves (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and roughly chop parsnips and parsley root. Toss them together with coconut oil, salt and pepper and spread out on a baking tray. Quarter onion and halve garlic cloves, both with their skins intact, then nest them with parsnips and parsley. Place in the oven and roast for 30 minutes.

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Meanwhile, wash and cut cauliflower florets. After 30 minutes of baking, stir veggies in the tray and arrange cauliflower florets on top, then return to the oven to roast for additional 30 minutes. Once done, allow veggies to cool a bit then peel and discard onion and garlic skins. Pulse all veggies with water in a food processor until smooth. Bring soup to a boil, taste to adjust seasoning and serve sprinkled with chopped fresh parsley leaves.

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S obzirom na trenutno izobilje bogate blagdanske hrane i svih dostupnih kolača, odlučila sam podmetnuti jedno zdravo jelo u pauzi između žvakanja keksa. Ova je juhica kremasta u teksturi, ali jako lagana i nakrcana povrćem. Ujedno ju je jednostavno za napraviti, što je ogroman plus, posebno u ovom užurbanom periodu kada svi imamo hrpetinu obaveza za obaviti dok se pripremamo za nadolazeća slavlja. Ja sam odlučila iskoristiti činjenicu da mi je pećnica bila u pogonu radi drugih stvari te je stoga svo povrće za juhu pečeno. Ali, ako vam je to nezgodno, slobodno sve skuhajte u loncu na štednjaku.

SASTOJCI:

(Za 4 izdašne porcije / 4,64 kn po porciji / 18,56 kn za sve)

2 velika pastrnjaka (7,50 kn)

1 veliki korijen peršina (1,50 kn)

2 žlice kokosovog ulja (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 mala glavice cvjetače (5,00 kn)

4 šalice vode (–)

2 žlice svježeg sjeckanog peršinovog lista (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i grubo narežite pastrnjak i korijen peršina. Pomiješajte sa kokosovim uljem, soli i paprom te raširite po protvanu. Raščetvorite luk i raspolovite češnjak, sve skupa sa ljuskama, te ih ugnijezdite među pastrnjak i peršin. Stavite u pećnicu i pecite 30 minuta.

U međuvremenu operite i odrežite cvjetiće karfiola. Nakon 30 minuta pečenja, promiješajte povrće iz protvana i po vrhu poslažite cvjetaču i onda sve skupa vratite u pećnicu na još 30 minuta. Kada je sve gotovo, pustite da se povrće malo ohladi prije nego što skinete i bacite ljuske sa luka i češnjaka. Povrće skupa sa vodom ispasirajte u multipraktiku da bude glatko. Pustite da juha provrije, kušajte i prilagodite začine, te poslužite posipano sa malo svježeg sjeckanog peršina.

Creamy Cauliflower Parsnip Soup (vegan, paleo, low histamine) / Krem juha od cvjetače i pastrnjaka (veganska, paleo,niskohistaminska)

Purple Cabbage Soup (including a vegan option) / Juha od crvenog kupusa (sa veganskom opcijom)

I know, I know, another cabbage recipe! But I’m really into cabbage lately. And soups!

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INGREDIENTS:

(Yields 6 servings / 0.53 EUR per serving / 3.18 EUR for all)

1 large onion (0.10 EUR)

2 tbsp sunflower seed oil (0.01 EUR)

½ head of purple cabbage (0.40 EUR)

4 garlic cloves (0.13 EUR)

3 large carrots (0.20 EUR)

1 large parsnip (0.60 EUR)

3 medium sized potatoes (0.20 EUR)

2 bay leaves (0.05 EUR)

6 cups meat or vegetable broth (1.47 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp salt – only if using unsalted broth (0.01 EUR)

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METHOD:

Wash, peel and finely chop all the vegetables. In a large pot, saute onion on oil for a few minutes, until translucent. Add in shredded cabbage and cook for a few minutes to soften. Then add in finely chopped garlic, carrots and parsnip chunks, stir and cook briefly. Place the rest of the ingredients to the pot and bring to a rolling boil. Reduce heat and simmer with a lid cracked open for about 20 minutes, until potatoes are thoroughly cooked through. Taste and adjust seasoning. Also a small note on salt: better to avoid adding salt altogether if your broth is salty. You can easily add in some more when the soup is cooked, if necessary.

Serve the soup hot. This dish reheats wonderfully, so you’ll have lunch situations sorted out for a while, should you decide to cook up a bigger batch.

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Znam, znam, još jedan recept sa kupusom! Ali sam totalno ufurana u kupus u zadnje vrijeme. I u juhe!

SASTOJCI:

(Za 6 porcija / 3,97 kn po porciji / 23,81 kn za sve)

1 veliki luk (0,75 kn)

2 žlice suncokretovog ulja (0,10 kn)

½ glavice crvenog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

3 velike mrkve (1,50 kn)

1 veliki pastrnjak (4,50 kn)

3 srednja krumpira (1,50 kn)

2 lovorova lista (0,40 kn)

6 šalica mesnog ili povrtnog temeljca (11,00 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 žličica soli – samo ako koristite neslani temeljac (0,01 kn)

PRIPREMA:

Operite, ogulite i fino narežite svo povrće. U velikom loncu na ulju kratko prodinstajte luk, dok ne postane staklast. Dodajte narezani kupus i kuhajte par minuta da omekša. Onda umiješajte fino nasjeckani češnjak i narezane mrkvu i pastrnjak, pa kratko prokuhajte. Dodajte u lonac sve ostale sastojke, promiješajte i pustite da zavrije. Smanjite vatru pa krčkajte sa odškrinutim poklopcem 20 minuta, dok se krumpir skroz ne skuha. Kušajte i prilagodite začine. Također, mala napomena što se tiče soli: bolje nemojte ništa soliti ako koristite slani temeljac. Lako na kraju kada je juha gotova možete dosoliti.

Poslužite juhu vruću. Ovo se jelo super podgrijava, pa ćete imati riješen ručak za par dana, ako se odlučite skuhati veću količinu.

Purple Cabbage Soup (including a vegan option) / Juha od crvenog kupusa (sa veganskom opcijom)

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

We’re having a case of really moody weather over here and as a result everyone seems to be down with a cold. This soup is loaded with ginger and will help clear out those clogged sinuses. Plus, it’s also yummy and super simple to make.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.18 EUR for all)

2 large sweet potatoes (1.33 EUR)

3 large carrots (0.20 EUR)

1 thumb-sized piece of ginger (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

6 cloves of garlic (0.20 EUR)

6 cups water (–)

2 tbsp chopped parsley (0.13 EUR)

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METHOD:

Preheat oven to 200°C. Peel and chop up sweet potatoes, carrots and ginger, then toss together in a baking tray with salt, pepper and coconut oil. Quarter the onion with its skin intact and arrange among diced veggies together with unpeeled garlic. Bake everything for 45 minutes, until veggies start to get slightly charred.

Allow veggies to cool a bit before squeezing garlic cloves out of its skins and discarding onion peels. Add all the vegetables to a food processor with 6 cups of water and pulse until smooth. Bring the soup to a boil and serve hot, sprinkled with chopped parsley.

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Pošto je vrijeme u zadnje vrijeme stvarno čudljivo, svi su navukli nekakve prehlade. Ova je juhica dobro napucana sa đumbirom, pa će vam za čas pročistiti zaštopane sinuse. Osim toga je i jako fina i super jednostavna za napraviti.

SASTOJCI:

(Za 6 porcija / 2,73 kn po porciji / 16,36 kn za sve)

2 velika batata (10,00 kn)

3 velike mrkve (1,50 kn)

1 komad đumbira veličine palca (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,10 kn)

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

6 šalica vode (–)

2 žlice sjeckanog peršina (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ogulite i narežite batat, mrkvu i đumbir, pa u protvanu pomiješajte sa solju, paprom i kokosovim uljem. Raščetvorite luk skupa sa ljuskom i zajedno sa neoguljenim češnjakom rasporedite među narezanim povrćem. Pecite sve skupa oko 45 minuta, dok se povrće lagano ne karamelizira.

Pustite da se povrće mrvicu ohladi prije nego češnjak istisnete iz ljuski i bacite ljuske od luka. Sve propulsirate u multipraktiku skupa sa 6 šalica vode dok ne dobijete glatku masu. Stavite juhicu da prokuha i poslužite vruću, posipanu sjeckanim peršinom.

Sweet Potato Ginger Soup (vegan, paleo, low histamine) / Juha od batata i đumbira (veganska, paleo, niskohistaminska)

Hot and Sour Soup / Kiselo-ljuta juha

Can you tell that I’ve been on a Chinese food kick lately? But I wasn’t happy until I’ve made this soup, as I’ve been craving it for weeks. Weeks, I tell you!

Of course, there is nothing better than to have a piping hot, spicy soup on an average summer day. So naturally, I’ve cooked up a batch to feed an army. Or, you know, just me, for a week. Because I’m greedy and this soup is so delicious that I just don’t wanna share.

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INGREDIENTS:

(Yields 8 serving / per serving / for all)

2 tbsp oil

1 large onion

3 large carrots

250 g block of smoked tofu

5 large shiitake mushrooms

8 cups of chicken broth

1 tsp dried chili flakes

¼ cup soy sauce

1 tbsp toasted sesame oil

½ cup apple cider vinegar

½ cup corn starch

½ cup warm water

2 eggs

Handful of chopped green onions or chives for serving

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METHOD:

Wash, peel and finely dice onion, carrots and tofu. Cut the mushrooms into thin strips. Add oil and diced onion to a large pot and saute on high heat until translucent. Add in diced carrot and tofu and cook for a few minutes to soften. Throw in mushrooms, broth, chili, soy sauce and sesame oil and bring to a boil. Reduce heat and simmer for 15 minutes, then add in vinegar.

Completely dissolve corn starch in warm water and then slowly pour into soup, while stirring constantly. This will prevent large blobs of corn starch from forming. Continue stirring while the soup thickens to desired consistency for another minute or two and then remove from heat. Also note that your soup will additionally thicken as it cools. Whisk the eggs in a small bowl and pour into soup in a slow stream, while you gently stirring it.

Taste and adjust seasoning. Serve sprinkled with a bit of chopped green onions or chives. This soup refrigerates and reheats splendidly.

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Jeste li primjetili da se u zadnje vrijeme ubijam u kineskoj klopi? Ali nisam bila skroz sretna dok nisam smućkala i ovu juhu, jer mi se jela već tjednima. Da, da, tjednima!

Naravno, nema bolje stvari od tanjura kipuće i ljute juhe na posječni ljetni dan. Tako da sam, naravno, skuhala lonac dovoljno veliki za nahraniti vojsku. Ili, samo sebe, jedno tjedan dana. Zato jer sam pohlepna i ova juhica je tako fina da ju odbijam dijeliti.

SASTOJCI:

(Za 8 porcija / 6,99 kn po porciji / 55,93 kn za sve)

2 žlice ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 velike mrkve (1,50 kn)

250 g dimljenog tofua (18,00 kn)

5 velikih shii taka (10,00 kn)

8 šalica pilećeg temeljca (14,48 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

¼ šalice soja sosa (2,50 kn)

1 žlica tostiranog sezamovog ulja (1,00 kn)

½ šalice jabučnog octa (0,50 kn)

½ šalice kukuruznog škroba (1,50 kn)

½ šalice tople vode (–)

2 jaja (3,00 kn)

Pregršt nasjeckanog mladog luka ili vlasca za posluživanje (2,00 kn)

PRIPREMA:

Operite, ogulite i sitno nasjeckajte luk, mrkve i tofu. Gljive narežite na tanke trakice. Stavite ulje u veliki lonac i na jakoj vatri prodinstajte luk dok ne postane staklast. Dodajte narezane mrkvu i tofu i kratko prokuhajte da omekšaju. Ubacite unutra gljive, temeljac, čili, soja sos i sesamovo ulje te pustite da zavrije. Smanjite temperaturu i krčkajte 15 minuta, pa dodajte ocat.

Dobro rastopite kukuruzni škrob u toploj vodi i polako dolijevajte u juhu uz neprekidno miješanje, kako se ne bi napravile velike grude škroba. Nastavite miješati dok se juha ne zgusne do željene konzistencije još koju minutu, pa maknite s vatre. Imajte na umu kako će se juha još dodatno zgusnuti kako se bude hladila. Razmutite jaja u maloj zdjelici, pa u tankom mlazu uz nježno miješanje ulijevajte u juhu.

Kušajte i prilagodite začine. Poslužite posipano sa malo nasjeckanog mladog luka ili vlasca. Ova juha se super drži u frižideru i podgrijava.

Hot and Sour Soup / Kiselo-ljuta juha

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

While I had the oven running for some other things, I’ve decided to dump all of the soup items in there too, instead of cooking things down stovetop. Man, what a great decision that was! Roasting gave such a nice deep flavour to everything. Plus, it makes room for you to do other things around the house.

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INGREDIENTS:

(Yields 4 generous servings / 0.93 EUR per serving / 3.71 EUR for all)

½ kilo Portobello mushrooms (1.33 EUR)

7-8 Shiitake mushrooms(1.33 EUR)

4 young potatoes (0.67 EUR)

1 large onion (0.10 EUR)

4 garlic cloves(0.10 EUR)

2 tbsp olive oil (0.09 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

4 cups water (–)

Handful of chopped fresh parsley for serving (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Halve and quarter mushrooms. Give potatoes a good scrub and dice with skins intact. Peel and quarter onion. Leave skins on garlic cloves and cut them in half. Toss it all with olive oil, salt and pepper and bake for 30-40 minutes, until slightly charred. Allow things to cool down a bit, squeeze garlic cloves out of their skins and run everything through a food processor with 4 cups of water.

Place the soup on high heat and bring to a boil and cook for a few minutes. Serve hot, sprinkled with fresh parsley.

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Kad mi je već pećnica gorila radi drugih stvari, odlučila sam sve za juhu ubaciti unutra, umjesto da krčkam stvari na štednjaku. E pa to je bila super odluka! Pečenje je dalo svemu fini okus. Osim toga, ovakva metoda vam oslobađa vrijeme da se bavite nečim drugim.

SASTOJCI:

(Za 4 izdašne porcije / 6,94 kn po porciji / 27,77 kn za sve)

½ kg šampinjona (10,00 kn)

7-8 Shiitaka (10,00 kn)

4 mlada krumpira (5,00 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

½ žličice soli (0,01 kn)

½ žličice svježeg mljevenog crnog papra (0,10 kn)

4 šalice vode (–)

Pregršt svježeg nasjeckanog peršina za posluživanje (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Narežite gljive na polovine i četvrtine. Dobro izribajte krumpire pa ih narežite na kocke skupa sa kožom. Ogulite i raščetvorite luk. Ostavite ljusku na češnjaku, pa češnjeve prerežite na pola. Sve pomiješajte sa maslinovim uljem, soli i paprom i pecite 30-40 minuta, dok se ne ulovi korica. Pustite da se sve mrvicu ohladi prije nego što ćete češnjak istisnuti iz ljuski i izblendatisa svim ostalim sastojcima i 4 šalice vode.

Stavite juhu na jahu vatru, pa kada zavrije kratko prokuhajte. Poslužite juhu vruću, posipanu sa malo svježeg peršina.

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)