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.

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

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

If you’re in a mood for a fancy sandwich, this is a great idea how you can treat yourself. You can even be super nice and treat your friends and your family too. These sandwiches are the bomb and everyone should make them. I mean, if they are into meat and dairy, that is.

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INGREDIENTS:

(Yields 2 servings / 1.85 EUR per serving / 3.69 EUR for all)

For the beef:

150 grams of beef rump (1.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the caramelized onions:

2 onions (0.20 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Good pinch of brown sugar (0.01 EUR)

For the spinach:

Large handful of baby spinach (0.67 EUR)

3 garlic cloves, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For sandwich assembly:

2 large, thick slices of toasted bread (0.27 EUR)

2 tsp mustard (0.08 EUR)

100 grams of Brie cheese (1.00 EUR)

Drizzle of Sriracha sauce (0.07 EUR)

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METHOD:

First prepare and season the meat, so it has a bit of a time to sit while you assemble the rest. Thinly slice the beef rump, making sure you are cutting against the grain. Toss the meat strips with oil, salt and pepper and set aside to rest while you make everything else.

Thinly slice the onions and add them to a non-stick skillet with a tablespoon of oil on a medium heat. Sprinkle with a pinch of salt, then cook for about ten minutes, until the onions are softened and caramelized. When the onions are already soft and nicely browned, sprinkle them with a bit of brown sugar and cook for another minute or two for that extra punch. Remove from the skillet and keep warm.

Add the spinach and minced garlic to the same skillet and season with salt and pepper. Give a good stir and cook for a minute or two, just until the spinach wilts down. Remove from the skillet and also keep warm.

If needed, wipe the skillet down with a paper towel before adding in sliced beef rump.Cook for 3-4 minutes, until thoroughly cooked on all sides.

Once you have everything prepared, assemble your sandwiches. Thinly spread some mustard on toasted bread, then top with Brie, spinach, beef and onions. Finally, drizzle a bit of Sriracha (or any other hot sauce of your choosing) over everything and dig in. To completely round the meal, serve the sandwiches with a big leafy salad.

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Ako ste raspoloženi za fensi sendviče, ovo je baš prava poslastica s kojom se možete počastiti. A možete počastiti i prijatelje i obitelj. Ovi sendviči su totalna bomba i mislim da ih apsolutno svi trebaju isprobati. Naravno, ako jedu meso i mliječne proizvode.

SASTOJCI:

(Za 2 porcije / 13,72 kn po porciji / 27,43 kn za sve)

Za meso:

150 g junećeg buta (9,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

Dobar prstohvat soli (0,01 kn)

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

Za karamelizirani luk:

2 velika luka (1,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat smeđeg šećera (0,05 kn)

Za špinat:

Veliki pregršt baby špinata (5,00 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

Za sendviče:

2 velike, debele šnite tostiranog kruha (2,00 kn)

2 žličice senfa (0,60 kn)

100 g Brie sira (7,50 kn)

Malo Sriracha umaka (0,50 kn)

PRIPREMA:

Prvo pripremite i začinite meso, tako da ima vremena odmoriti dok spremate sve ostalo. Tanko narežite but na trakice, pazeći da režete poprečno od vlakana. Pomiješajte meso sa uljem, solju i paprom i stavite na stranu.

Tanko narežite luk i sa žlicom ulja bacite na neprijanjajuću tavu na umjerenoj vatri. Začinite luk sa solju te kuhajte desetak minuta, dok ne omekša i ne karamelizira se. Kada luk već dobije smećkastu boju, posipajte sa malo smeđeg šećera i kuhajte još koju minutu-dvije, za završni štih. Maknite iz tave i držite na toplom.

U istu tavu ubacite špinat sa češnjakom, solju i paprom. Dobro promiješajte i kuhajte samo minutu-dvije, koliko je potrebno da špinat povene. Maknite iz tave i također držite na toplom.

Po potrebi, tavu prebrišite kuhinjskim ručnikom prije nego u nju stavite meso. Kuhajte 3-4 minute, dok ne bude gotovo sa svih strana.

Kada su vam svi sastojci spremni, složite sendviče. Tostirani kruh tanko premažite senfom. Stavite brie, špinat, junetinu i luk. Za kraj sve pokapajte Srirachom ili kojim drugim ljutim umakom po vašem izboru i navalite. Da zaokružite obrok, sendviče poslužite sa velikom zelenom salatom.

Fancy Brie and Beef Open-Faced Sandwiches / Fensi sendviči sa Brie sirom i junetinom

Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

This dish doesn’t really look like much, but I like it a lot. I decided to use frozen spinach puree, so it all came together super quick, but feel free to use fresh or frozen leaf spinach and either leave it as it is, or puree it once cooked through (but before adding chickpeas) for an even creamier texture.

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INGREDIENTS:

(Yields 4 servings / 0.62 EUR per serving / 2.46 EUR for all)

For the curry:

4 tbsp sunflower seed oil (0.05 EUR)

2 large onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

Small chunk of ginger (0.13 EUR)

1 chili pepper (0.20 EUR)

1 tbsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp brown sugar (0.01 EUR)

500 grams of frozen spinach puree (0.80 EUR)

2 cups of homemade coconut milk (0.22 EUR)

2 cups of precooked chickpeas (0.40 EUR)

Optional:

2 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Thinly slice the onion and finely mince garlic, ginger and chili pepper. Add the oil to a deep skillet on a medium heat and saute the onion slices for about 10 minutes, until caramelized and deeply golden brown. Add in fresh garlic, ginger and chili pepper and cook those for 2-3 minutes to soften before adding in curry powder, turmeric, black pepper, salt and sugar. Stir for a minute to activate the spices. Dump in frozen spinach, coconut milk and chickpeas, bring to a simmer and then cook covered for about 15 minutes, while stirring occasionally. Taste to adjust seasonings.

If the curry seems too watery, you can thicken it additionally with flour. Stir in all-purpose flour, making sure that no lumps remain. Cook for another 2-3 minutes and serve immediately over a bed of rice.

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Ovo jelo baš i ne izgleda kao nešto specijalno, ali meni se baš svidjelo. Pošto sam upotrijebila smrznuti pire od špinata, sve je bilo gotovo jako brzo i bez puno muke. Naravno, vi slobodno upotrijebite svježi špinat ili smrznuti špinat u listovima. Možete ga ostaviti i cijelog, ili propasirati za još kremastiju teksturu nakon što je kuhan (ali prije nego dodate slanutak).

SASTOJCI:

(Za 4 porcije / 4,63 kn po porciji / 18,52 kn za sve)

Za curry:

4 žlice suncokretovog ulja (0,40 kn)

2 velika luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

Mali komadić đumbira (1,00 kn)

1 čili papričica (1,50 kn)

1 žlica curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

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

1 žličica soli (0,01 kn)

1 žličica smeđeg šećera (0,10 kn)

500 g smrznutog pirea od špinata (6,00 kn)

2 šalice domaćeg kokosovog mlijeka (1,66 kn)

2 šalice kuhanog slanutka (3,00 kn)

Dodatno:

2 žlice glatkog brašna (0,10 kn)

PRIPREMA:

Tanko narežite luk i fino nasjeckajte češnjak, đumbir i čili papričicu. Ulje stavite u dublju tavu na srednje jakoj vatri, pa kriške luka dinstajte desetak minuta, dok se luk ne karamelizira i ne dobije duboku smeđu boju. Dodajte češnjak, đumbir i čili papričicu, pa i njih kuhajte jedno 2-3 minute da malo omekšaju prije nego dodate curry prah, kurkumu, crni papar, sol i šećer. Miješajte minutu da začini zamiriše, te onda ubacite špinat, kokosovo mlijeko i slanutak. Kada zavrije, smanjite vatru i kuhajte poklopljeno 15-tak minuta, uz povremeno miješanje. Kušajte i prilagodite začine.

Ako vam se curry čini prerijedak, možete ga dodatno zgusnuti sa malo brašna. Umiješajte glatko brašno, s time da pazite da vam ne ostanu grudice. Kuhajte dodatnih 2-3 minute, te odmah poslužite preko kuhane riže.

Spinach and Chickpea Curry (vegan) / Curry od špinata i slanutka (veganski)

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

I’ve promised more quinoa recipes, ever since my grand discovery of quinoa a few weeks back, and lo and behold, I am here to deliver. This dish is very scrumptious, but is loaded with plenty of healthy things for a good measure. It also comes together super fast.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR / 4.55 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

250 grams Portobello mushrooms (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 cup quinoa (2.00 EUR)

3 cups water (–)

2 cups frozen leafy spinach (0.47 EUR)

½ cup sour cream (0.27 EUR)

½ cup shredded cheese (0.33 EUR)

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METHOD:

Peel and dice onion and thinly slice the mushrooms. Rinse quinoa in a fine mesh colander under a running water and set aside. Add the oil to a large pot on high heat and saute onion until slightly translucent. Throw in butter, mushrooms, salt and pepper and give a good stir. Cook for a few minutes, until the mushrooms cooks down a bit.

Now add in rinsed quinoa and water. Bring to a boil, then reduce heat and simmer with a lid cracked open for about 15 minutes. After 15 minutes stir in frozen spinach and simmer for additional five minutes, so the spinach thaws. Stir in sour cream and shredded cheese and serve immediately.

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Kada sam pred nekoliko tjedana doživjela epohalno otkriće kvinoje, obećala sam vam još recepata. Ta-da, evo ga kako sam i najavila! Ovo jelo je jako bogato i ukusno, ali također ima i dovoljno zdravih sastojaka za dobru mjeru, te se osim toga i veoma brzo priprema.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

250 g šampinjona (7,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 šalica sirove kvinoje (15,00 kn)

3 šalice vode (–)

2 šalice smrznutog špinata u listovima (3,50 kn)

½ šalice kiselog vrhnja (2,00 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk te tanko narežite gljive. Isperite kvinoju u finoj cjediljci pod tekućom vodom i stavite na stranu. Ulje stavite u veći lonac na jakoj vatri, te dinstajte luk dok ne postane staklast. Dodajte maslac, gljive, sol i papar i sve dobro promiješajte. Kuhajte nekoliko minuta, dok se gljive malo ne iskuhaju.

Sada ubacite ispranu kvinoju i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 15 minuta. Nakon 15 minuta umiješajte i smrznuti špinat, te krčkajte još pet minuta da se špinat odmrzne. Za kraj umiješajte kiselo vrhnje i sir, te odmah poslužite.

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

Cheesy Spinach Pouches (vegetarian) / Torbice sa sirom i špinatom (vegetarijanske)

I really liked these cheesy pouches from a while back, so I had to try out a variation with spinach and cheese filling. Let me tell you, these did not disappoint. Just like the initial cheesy pouches, these can be reheated on the following day and will taste just as good.  All you need to do is to loosely wrap them in aluminum foil and pop them in the oven at 200°C for 10-15 minutes.

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INGREDIENTS:

(Yields 20 pouches / 0.12 EUR per pouch / 2.48 EUR for all)

For the filling:

2 tbsp olive oil (0.09 EUR)

Large handful of fresh spinach (0.67 EUR)

2 garlic cloves, minced (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

½ cup cream cheese (0.33 EUR)

For the dough:

2 cups all-purpose flour (0.13 EUR)

1 tsp salt (0.01 EUR)

2 tsp sugar (0.01 EUR)

1 tsp baking powder (0.01 EUR)

1 cup cream cheese (0.67 EUR)

1 egg (0.20 EUR)

¼ cup sunflower seed oil (0.10 EUR)

¼ cup sparkling water (0.03 EUR)

For the topping:

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

1 tbsp sesame seeds (0.07 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

First prepare the filling by quickly sautéing spinach on olive oil with minced garlic for a minute or two, just until it slightly wilts down. Season with salt and pepper, remove from heat and stir in cream cheese.

Preheat the oven to 180°C and line a baking sheet with parchment paper. To assemble the dough, mix together all of the ingredients and knead for about five minutes, until the dough is pliable and smooth. If necessary, add a bit more flour or sparkling water. Roll the dough out on a well-floured surface and cut into large circles. I used a huge mug for this. Re-roll the scraps and repeat until all the dough is used up.

Place a scoop of filling on each circle, lightly brush the edges with water, fold over, seal and tightly press with a fork. Spread the filled pouches on a prepared baking sheet and lightly brush each one with a bit of water. Mix together all of the topping ingredients and lightly sprinkle each pouch. Bake for 30 minutes, until crispy and golden brown. Serve warm.

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Toliko su mi se svidjele torbice sa šunkom i sirom koje sam smućkala ranije, da sam morala isprobati i varijantu sa špinatom i sirom. Uopće me nisu razočarale, a baš kao i one prije, ovi su snackovi super i dan poslije kada ih podgrijete. Samo ih labavo umotajte u aluminijsku foliju i ubacite u pećnicu zagrijanu na 200°C na 10-15 minuta.

SASTOJCI:

(Za 20 torbica / 0,92 kn po torbici / 18,43 kn za sve)

Za nadjev:

2 žlice maslinovog ulja (0,66 kn)

Veliki pregršt svježeg špinata (5,00 kn)

2 češnja češnjaka, sitno nasjeckana (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

½ šalice svježeg sira (2,50 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

1 žličica soli (0,01 kn)

2 žličice šećera (0,04 kn)

1 žličica praška za pecivo (0,10 kn)

1 šalica svježeg sira (5,00 kn)

1 jaje (1,50 kn)

¼ šalice suncokretovog ulja (0,75 kn)

¼ šalice gazirane mineralne vode (0,25 kn)

Začini za posipanje:

Dobar prstohvat soli (0,01 kn)

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

1 žlica sezama (0,50 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Prvo spremite nadjev tako da minutu-dvije kratko prodinstate špinat na maslinovom ulju i sjeckanom češnjaku, samo dok ne povene. Začinite sa solju i paprom, maknite s vatre i umiješajte sir.

Zagrijte pećnicu na 180°C i obložite protvan papirom za pečenje. Pomiješajte sve sastojke za tijesto i mijesite oko pet minuta, dok tijesto ne bude glatko i prestane se lijepiti za ruke. Po potrebi, dodajte mrvicu brašna ili mineralne vode. Razvaljajte tijesto na dobro pobrašnjenoj radnoj plohi i režite u velike krugove. Ja sam kao kalup upotrijebila ogromnu šalicu. Ponovno umijesite i razvaljajte ostatke tijesta i izrežite još krugova dok ne iskoristite svo tijesto.

Na svaki krug stavite malo nadjeva, premažite rubove vodom, presavinite i rubove dobro pritisnite vilicom. Nadjevene torbice raširite po pripremljenom protvanu pa svaku lagano premažite sa malo vode. Izmiješajte sve začine i posipajte po torbicama. Pecite oko 30 minuta, dok ne budu hrskave i zlatno-smeđe. Poslužite toplo.

Cheesy Spinach Pouches (vegetarian) / Torbice sa sirom i špinatom (vegetarijanske)

Lentil and Spinach Magic Pot (vegan and gluten-free) / Čarobni lonac sa lećom i špinatom (veganski i bez glutena)

I don’t know if you’ve noticed already, but I’m a big fan of one pot dishes. They’re usually hearty, filling and require only a minimal clean up. Like many fantastic ideas, this recipe was also born out of nothing but sheer laziness. But don’t get discouraged by short ingredient list because the spinach and lentils definitely work some kind of magic when combined, as the end result is incredibly creamy and yummy.

Well, without further ado, let’s get down to business. I hope that all of you lazy folks out there will enjoy this dish as much as I did. 🙂

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INGREDIENTS:

(Yields 4 servings / 0.71 EUR per serving / 2.82 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large purple onion, thinly sliced (0.10 EUR)

3 garlic cloves, minces (0.09 EUR)

1 cup red lentils (0.80 EUR)

1 can diced tomatoes (0.53 EUR)

450 g bag frozen leaf spinach (1.07 EUR)

1 tbp dried parsley (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1/2 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

1 cup water (–)

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METHOD:

Put all ingredients in a pot, give a good stir and place on high heat. Reduce heat to low as soon as it reaches a rolling boil. Simmer with a lid cracked open for 20-30 minutes, until lentils are cooked through and the dish creams up, while stirring occasionally. If necessary, add a splash more of water. On the other hand, if it’s too watery, you can finish the cooking without the lid so extra liquid can evaporate. This generally depends on how much water is there in your frozen spinach.

Serve hot over potatoes or rice, or on its own with a slice of delicious bread for scooping.

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Ne znam da li ste već primijetili da sam veliki fan jela koja se kuhaju u jednom loncu. Ona su obično izdašna, zasitna i zahtijevaju minimalno čišćenje. Kao mnoge fantastične ideje, ovaj recept je nastao iz ničeg drugog do čiste lijenosti. Ali nedajte se obeshrabriti kratkim popisom sastojaka, jer špinat i leća definitivno naprave neku čaroliju kada se spoje. Konačni je rezultat jako kremasti i fini.

Bez daljnjeg odgađanja, idemo na posao. Nadam se da će sve ljenguze uživati u ovom jelu koliko sam i ja. 🙂

SASTOJCI:

(Za 4 porcije / 5,27 kn po porciji / 21,07 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki ljubičasti luk, tanko narezan (0,75 kn)

3 češnja češnjaka, sitno nasjeckana (0,70 kn)

1 šalica crvene leće (6,00 kn)

1 konzerva nasjeckanih rajčica (4,00 kn)

1 vrećica od 450 g smrznutog špinata u listovima (8,00 kn)

1 žlica sušenog peršina (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,20 kn)

1 šalica vode (–)

 

PRIPREMA:

Stavite sve sastojke u lonac, dobro promiješajte i stavite na jaku vatru. Čim zavrije smanjite vatru. Lagano krčkajte uz povremeno miješanje sa odškrinutim poklopcem jedno 20-30 minuta, dok se leća skroz ne skuha i jelo ne postane kremasto. Po potrebi dodajte mrvicu vode. S druge strane, ako vam se čini prevodnjikavo, dovršite jelo odklopljeno kako bi višak tekućine mogao ispariti. Ovo uglavnom ovisi o tome koliko vode ima u smrznutom špinatu kojeg koristite.

 

Poslužite vruće preko krumpira ili riže, ili samo sa komadom finog kruha za umakanje.

Lentil and Spinach Magic Pot (vegan and gluten-free) / Čarobni lonac sa lećom i špinatom (veganski i bez glutena)