Roasted Red Pepper and Sundried Tomato Spread (vegan) / Ajvar od pečenih paprika i sušenih rajčica (veganski)

This spread is fairly similar to previous recipes for roasted red pepper spreads (ajvar) I’ve posted, but I think that sundried tomatoes add enough novelty and depth of flavor that this dish is absolutely worthy of its own cyberspace. I’ve used a combo of fresh red peppers, which I’ve roasted, and pickled roasted red pepper fillets and the result was very satisfactory. You’re free to opt for a single of these options, or use different ratios of fresh vs. pickled peppers.

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INGREDIENTS:

(Yields 3 jars / 0.89 EUR per jar / 2.66 EUR for all)

3-4 sundried tomatoes (0.27 EUR)

3 fresh red bell peppers (1.33 EUR)

1 small onion (0.07 EUR)

3 garlic cloves (0.10 EUR)

7-8 cherry tomatoes (0.53 EUR)

4 pickled roasted red pepper fillets (0.27 EUR)

Small pinch of dried red pepper flakes (0.02 EUR)

½ tsp smoked paprika (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Place sundried tomatoes in a cup of warm water and let them soak to soften while you prepare everything else. Preheat the oven to 200°C and line a baking tray with parchment paper. Wash and halve the fresh peppers and discard their stems and seeds. Cut the unpeeled onion in half, then arrange together with fresh peppers, unpeeled garlic and cherry tomatoes on a prepared baking tray. Bake for 45 minutes, until the peppers are blistered and charred. Immediately cover the hot baking tray with aluminum foil and let it sit for about half an hour. This will help the skins release from the roasted peppers.

Peel and discard the skins from roasted peppers, onion and garlic. Drain the soaked sundried tomatoes and the pickled peppers from their brine. Throw all of the ingredients in a food processor and grind into a chunky paste. Taste and adjust seasonings. Serve chilled. The spread will keep refrigerated in an airtight container for at least a week.

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Ovaj namaz je veoma sličan receptima za ajvar koje sam već ranije objavljivala. Međutim, mislim da ga sušene rajčice čine dovoljno zanimljivim da zaslužuje svoj vlastiti mali kutak cyberspacea. Ja sam upotrijebila kombinaciju svježih crvenih paprika koje sam ispekla i već gotovih kupovnih ukiseljenih pečenih crvenih paprika, a rezultat je bio odličan. Naravno, vi slobodno stavite samo jedan od tih dvaju sastojaka ili se po svojoj želji malo poigrajte sa omjerima.

SASTOJCI:

(Za 3 teglice / 6,64 kn po teglici / 19,91 kn za sve)

3-4 sušene rajčice (2,00 kn)

3 svježe crvene paprike (10,00 kn)

1 mali luk (0,50 kn)

3 češnja češnjaka (0,75 kn)

7-8 cherry rajčica (4,00 kn)

4 ukiseljene pečene crvene paprike (2,00 kn)

Mali prstohvat sušenog čilija u pahuljicama (0,15 kn)

½ žličice dimljene crvene paprike (0,25 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Namočite sušene rajčice u toploj vodi da omekšaju dok pripremite sve ostalo. Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Operite i raspolovite svježe paprike, pa ih očistite od sjemenki i peteljki. Luk skupa sa ljuskom prepolovite i zajedno sa svježim paprikama, neoljuštenim češnjakom i cherry rajčicama raširite po pripremljenom protvanu. Pecite 45 minuta dok se paprike ne karameliziraju. Odmah pokrijte vrući protvan aluminijskom folijom i ostavite jedno pola sata kako bi se paprike uparile, a kože sa njih lakše gulile.

Ogulite i bacite kožu sa pečenih paprika, kao i ljuske sa luka i češnjaka. Ocijedite sušene rajčice koje ste namočili i ukiseljene crvene paprike. Sve sastojke sada ubacite u multipraktik i pulsirajte dok ne dobijete željenu teksturu. Kušajte i prilagodite začine, a poslužite ohlađeno. Ovaj ajvar će držati u hermetički zatvorenoj posudi u hladnjaku barem tjedan dana.

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Roasted Red Pepper and Sundried Tomato Spread (vegan) / Ajvar od pečenih paprika i sušenih rajčica (veganski)

Creamy Tuna Spread / Kremasti namaz od tune

This spread is my new favorite thing. It comes together super quickly, especially if you already have some hard-boiled eggs on hand. But even with the additional step of boiling the eggs, you’re gonna whip this up in no time. It keeps pretty well in fridge when stored in an airtight container and will be good for up to five days.

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INGREDIENTS:

(Yields 3 jars / 1.75 EUR per jar / 5.24 EUR for all)

2 hard-boiled eggs, cooled (0.40 EUR)

1 cup of fresh soft cheese like queso blanco (0.67 EUR)

3 tbsp crème fraiche (0.40 EUR)

1 tbsp lemon juice (0.13 EUR)

5-6 small pickles (0.27 EUR)

Handful of fresh chives (0.13 EUR)

2 cans of tuna in brine, drained (3.20 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Cut the hard-boiled eggs in half and scoop out the yolks. Add the yolks, cheese, crème fraiche and lemon juice to a food processor and blitz for a minute or two until silky and smooth. Roughly chop the egg whites, pickles and chives, then add them to the cheese mixture together with tuna, salt and pepper. Blitz a few times until everything is finely chopped and incorporated, but still a bit on a chunky side. Taste and adjust seasonings and chill well before serving.

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Ovaj namaz mi je jedno od novih najdražih otkrića. Gotov je za čas, posebno ako već imate tvrdo kuhanih jaja pri ruci. No, čak i ako morate kuhati jaja, namaz ćete smutiti u trenu. U hermetički zatvorenoj posudi u hladnjaku, namaz će bez problema držati do pet dana.

SASTOJCI:

(Za 3 teglice / 13,09 kn po teglici / 39,26 kn za sve)

2 tvrdo kuhana jaja (3,00 kn)

1 šalica svježeg sira (5,00 kn)

3 žlice milerama (3,00 kn)

1 žlica limunovog soka (1,00 kn)

5-6 manjih kiselih krastavaca (2,00 kn)

Pregršt svježeg vlasca (1,00 kn)

2 limenke tune u salamuri (24,00 kn)

Dobar prstohvat soli (0,01 kn)

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

PRIPREMA:

Raspolovite tvrdo kuhanja jaja i izvadite žumanjke, pa ih skupa sa sirom, mileramom i sokom od limuna ubacite u multipraktik i provrtite dok sve ne bude glatko i kremasto. Grubo narežite bjelanjke, kisele krastavce i vlasac, te ih dodajte u smjesu sira, zajedno sa tunom, soli i paprom. Problicajte par puta dok sve ne bude fino sjeckano i pomiješano, ali vam i dalje ostanu sitni komadići. Kušajte i prilagodite začine te dobro ohladite prije posluživanja.

Creamy Tuna Spread / Kremasti namaz od tune

Avocado Tuna Spread / Namaz od tune i avokada

I finally stumbled onto avocados on sale and immediately grabbed a few. Avocados are generally priced very unreasonably over here, so I tend to treat myself with them only when I score some for super cheap.

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INGREDIENTS:

(2.84 EUR)

1 small avocado (0.80 EUR)

Juice from ½ a lemon (0.20 EUR)

1 can of tuna in brine (1.60 EUR)

2 garlic cloves, minced (0.07 EUR)

1 tbsp finely chopped fresh parsley (0.03 EUR)

1 tsp mustard (0.03 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

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METHOD:

Peel and roughly chop avocado, then mash with a fork in a bowl. Immediately mix with lemon juice to prevent browning. Drain tuna from all the brine, flake, using a fork and add to avocado. Stir in all the remaining ingredients and taste to adjust seasoning. Serve chilled as a dip or spread. I ate mine over toasted, buttered homemade bread.

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Napokon sam uspjela naletiti na avokado na akciji, pa sam odmah zgrabila par komada. Avokadoi (avokadad? avokada?) ovdje imaju totalno nerazumne cijene, pa se sa njima počastim samo kada ih ulovim na nekom velikom sniženju.

SASTOJCI:

(21,27 kn)

1 mali avokado (6,00 kn)

Sok od ½ limuna (1,50 kn)

1 konzerva tune u salamuri (12,00 kn)

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

1 žlica sitno sjeckanog svježeg peršina (0,25 kn)

1 žličica senfa (0,25 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

PRIPREMA:

Ogulite i na grubo narežite avokado, pa ga viljuškom izgnječite u zdjelici. Odmah pomiješajte sa sokom od limuna da vam avokado ne posmeđi. Ocijedite tunu od salamure, viljuškom usitnite, pa dodajte avokadu. Umiješajte sve ostale sastojke, kušajte i prilagodite začine. Poslužite ohlađeno kao namaz ili za umak. Ja sam svoj jela na tostiranom domaćem kruhu premazanom maslacem.

Avocado Tuna Spread / Namaz od tune i avokada

Homemade Ajvar / Domaći ajvar

Ajvar is a kitchen staple around these parts and while supermarkets offer a vast variety, I’ve decided to try and make my own for the first time ever, as peppers and eggplants are in season and dirt cheap at the moment. The process may seem a bit lengthy, but I think it’s most definitely worth it. Plus, it’s easier if you spread it during the couple of days and not try to squeeze everything in a single afternoon.

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A little heads up, though; it might seem to you that you have a ton of food when you start. But everything will cook down, a lot. I ended up with less than I hoped for. Still, I think I might do another batch, as the active work is not too terrible.

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INGREDIENTS:

(yields about 5 cups) = 0.58 EUR per cup, = 2.89 EUR for the whole batch

2 kilos red bell peppers (1.33 EUR, marketplace)

1 kilo eggplant (0.8 EUR, marketplace)

2 chili peppers (0.13 EUR, marketplace)

2 whole garlic heads (0.4 EUR, marketplace)

¼ cup apple cider vinegar (0.07 EUR)

½ cup vegetable oil, divided (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 heaping tsp salt (0.01 EUR)

Black pepper to taste (0.01 EUR)

METHOD:

Preheat oven to 220°C. Line 2 baking sheets with aluminum foil. Wash peppers, eggplant and chili peppers and pat dry. Deseed peppers and cut stems of eggplant, spread over baking sheets together with garlic heads and chili peppers and bake for 30-40 minutes, until skins of eggplant and peppers are black. Once done, put everything in a large covered bowl or a zip lock bag and let cool completely. You want everything covered as this will help to loosen the skins off peppers.

Once cool, drain of any liquids, peel the skins of peppers, eggplant and garlic and discard seeds from chili peppers if you want a milder dip. Add vinegar, salt, sugar and about half the oil and blitz in a food processor to make a paste. You can leave it a bit chunky if that’s what you prefer.

Put paste in a deep pot to cook on medium heat for about 30-45 minutes, until ajvar thickens, stirring frequently. Reserve about 2-3 tbsp of remaining oil for later and gradually stir in more oil as ajvar cooks. Oil is to prevent it from spoiling, but be careful to not overdo with it, as the spread will taste greasy.

If canning, prepare your jars while ajvar is cooking and make sure to preheat oven to 100°C, as you’ll put jars in the oven for final seal. Once ajvar thickens taste for seasoning, add more salt and black pepper if necessary and fill the jars, making sure to squeeze everything down with a spoon so there are no air bubbles inside the jars. Spread everything evenly with back of the spoon once jars are filled, carefully wipe jar rims and place in the oven for 10-15 minutes, until crust forms. Remove jars from the oven, drip the remaining oil on top to cover ajvar in a thin film, screw lids on tightly and leave to cool completely before storing in a cool dark place.

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Iako su police dućana krcate ajvarom, ove sam godine odlučila po prvi puta napraviti svoj domaći, a posebno jer je sezona paprika i patliđana pa su i jeftini. Sam postupak je možda poduži, ali ja mislim da se zbog konačnog proizvoda isplati. A i lakše je ako posao raspodijelite na nekoliko dana i ne pokušate sve ugurati u jedno poslijepodne.

Samo mala napomena; možda vam se čini da imate gomilu hrane kada počnete, ali to će se sve iskuhati. Meni je na kraju ispalo manje nego što sam se nadala. Svejedno, mislim da ću napraviti još jednu turu, jer samog aktivnog posla i nema toliko strašno puno.

SASTOJCI:

(za cca 5 šalica, ili 3 male teglice) = 4,34 kn po šalici, = 7,23 kn po teglici, = 21,70 kn za sve

2 kg crvenih paprika roga (10,00 kn, tržnica)

1 kg patliđana (6,00 kn, tržnica)

2 ljute papričice (1,00 kn, tržnica)

2 cijela češnja češnjaka (3,00 kn, tržnica)

¼ šalice jabučnog octa (0,5 kn)

½ šalice ulja (1,00 kn)

1 žličica soli (0,05 kn)

1 žlica šećera (0,05 kn)

Crnog papra po želji (0,1 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. Obložite dva lima za pećenje sa aluminijskom folijom. Dobro operite paprike, patliđane i čili papričice i posušite ih kuhinjskom krpom. Očistite paprike od sjemenki, odrežite peteljke patliđanima i rasporedite po limovima sa čilijima i češnjakom, pa pecite 30-40 minuta, dok im koža ne pocrni. Kad je sve gotovo, stavite u poklopljenu posudu ili u zavezanu vrećicu dok se ne skroz ne ohladi. To će pomoći da kože skliznu sa paprika i patliđana.

Ocijedite tekućinu koja se skupila, ogulite patliđane, paprike i češnjak, izvadite čilijima sjemenke ako želite blaži ajvar te sve usitnite u blenderu skupa sa octom, soli, šećerom i polovicom ulja. Po želji ostavite i malo krupnijih komadića.

Dobivenu pastu stavite u dublji lonac na umjerenu vatru i kuhajte, često miješajući, oko 30-45 minuta, dok se ajvar ne zgusne. Kako kuhate, postepeno dodajte u ajvar preostalo ulje, a 2-3 žlice sačuvajte za kasnije. Ulje pomaže za konzerviranje da se ajvar kasnije ne pokvari, ali pazite da ne pretjerate da vam ne ispadne premasno.

Ako želite konzervirati ajvar, priredite i dobro operite sve staklenke dok se ajvar kuha i ugrijte pećnicu na 100˘C, jer ćete kasnije staviti staklenke da se zapečate. Kad se ajvar ukuhao na željenu gustoću, provjerite okus te po potrebi dodajte još soli i crnog papra po želji. Punite staklenke pazeći da žlicom istisnete van što više zraka. Na kraju poravnajte vrh, obrišite pažljivo rubove staklenki i stavite ih u pećnicu na 10-15 minuta dok se ne uhvati korica. Izvadite staklenke iz pećnice, nakapajte po vrhu ostatak ulja da ajvar bude prekriven tankim filmom, dobro zatvorite staklenke i ostavite da se do kraja ohlade prije nego što ih odložite na tamno i hladnije mjesto.

Homemade Ajvar / Domaći ajvar