squash

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

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I’ve had this huge butternut squash lying around for a while, so I finally decided to make a soup out of it. To make the squash puree, I just halved it, scooped out the seeds and baked it for an hour at 200°C. Then I just scooped the flesh out and pureed it. I definitely prefer this method over cooking the squash, as I then don’t have to peel it while it’s fresh (which is a big pain in the butt).

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INGREDIENTS:

(Yields 6 servings / 0.69 EUR per serving / 4.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 cup red lentils (0.67 EUR)

1 can of white cannellini beans (0.67 EUR)

2 cups tomato sauce (0.53 EUR)

2 cups butternut squash puree (0.80 EUR)

2 tbsp tomato paste (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp dried oregano (0.07 EUR)

1 tsp dried thyme (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Peel, wash and chop up onion and garlic. Rinse the lentils and beans in a colander under running water. Add oil, onion and garlic to a pot on high heat and saute for a few minutes until slightly translucent. Throw in all remaining ingredients and bring to a rolling boil. Once the soup is boiling, reduce heat and simmer with a lid cracked open for about 20 minutes, until the lentils are thoroughly cooked. Serve warm. This soup reheats and freezes great, so it’s also an awesome meal prep option.

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Već mi je neko vrijeme doma stajala ogromna butternut tikva, pa sam se napokon na kraju odlučila od nje napraviti juhu. Pire od tikve sam pripremila jako jednostavno, i to tako da sam tikvu raspolovila, odstranila joj sjemenke i onda ju pekla sat vremena na 200°C. Onda sam samo postrugala meso tikve i ispasirala ju u blenderu. Ova metoda mi je puno draža od kuhanja tikve u vodi, jer ju onda uopće ne moram guliti dok je svježa (a što mi je poprilična gnjavaža).

SASTOJCI:

(Za 6 porcija / 4,98 kn po porciji / 29,91 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 šalica crvene leće (5,00 kn)

1 konzerva bijelog graha (5,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice pirea od tikve (6,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica soli (0,01 kn)

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

1 žličica sušenog origana (0,50 kn)

1 žličica sušenog timijana (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte luk i češnjak. Leću i grah isperite u cjediljci pod tekućom vodom. Ulje, luk i češnjak stavite u lonac na jakoj vatri i dinstajte par minuta dok ne postanu staklasti. Dodajte sve ostale sastojke i pustite da zavrije. Jednom kada juha zakipi, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta, dok leća ne bude skroz kuhana. Poslužite toplo. Ova juha se super podgrijava i smrzava, tako da je odlična opcija za pripremiti unaprijed.

Butternut Squash, Lentil and Bean Soup (vegan) / Juha od buternut tikve, leće i graha (vegansko)

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

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I’ve never made pumpkin bread before, but decided to give it a go as I had a bit of pumpkin puree left over from a previous recipe. I diligently went to do my research and ended up honestly appalled by obscene amounts of sugar most pumpkin bread recipes call for. Two and a half cups of sugar per a loaf of bread? Seriously?!

I decided then and there that people don’t know what they are talking about and that their pumpkin bread recipes are pure nonsense. So as a result, here I am to proudly present you with a healthier version of a pumpkin bread recipe. Which is, of course, still delicious.

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INGREDIENTS:

(Yields 1 loaf / 2.72 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

1 cup pumpkin puree (0.53 EUR)

¾ cup milk (0.20 EUR)

4 tbsp butter, melted (0.53 EUR)

½ cup sugar (0.07 EUR)

2 cups whole wheat flour (0.20 EUR)

¼ cup sunflower seeds (0.07 EUR)

2 tbsp ground flax seeds (0.03 EUR)

1 and ½ tsp baking powder (0.02 EUR)

1 tsp ground cinnamon (0.07 EUR)

½ tsp ground nutmeg (0.03 EUR)

½ tsp ground cloves (0.03 EUR)

½ tsp ground ginger (0.03 EUR)

Pinch of salt (0.01 EUR)

½ cup chopped prunes (0.40 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a loaf pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, vanilla, pumpkin puree and milk. Stir in melted butter. Add sugar, flour, sunflower and flax seeds, baking powder, cinnamon, nutmeg, cloves, ginger and salt to the mix, then stir until everything is well incorporated. Fold in chopped prunes and transfer the batter to a prepared pan. Use a spatula to even everything out.

Bake the bread for 30-40 minutes, until crispy on top and a toothpick tester comes out clean. Allow the bread to cool in its pan for about 15 minutes before taking it out and placing on a rack to cool completely before slicing. Serve with your favorite mug of tea or coffee.

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Nikad prije nisam pokušavala napraviti kruh od bundeve, no pošto sam imala doma nešto pirea od buternut tikve koji mi je ostao od drugog recepta, odlučila sam prionuti na posao. Prije svega sam se bacila na istraživanje, ali iskreno, opscena količina šećera koja je u drugim receptima za kruh od bundeve me je blago rečeno zgrozila. Dvije i pol šalice šećera po štruci kruha? Stvarno?!

U tom sam trenutku zaključila da drugi ljudi jednostavno nemaju pojma o čemu pričaju i da im recepti za kruh od bundeve jednostavno nemaju veze s mozgom. Kao nusprodukt, evo vam zdravija verzija recepta za kruh od bundeve. Koji je, još onako usputno, stvarno jako ukusan.

SASTOJCI:

(Za 1 štrucu / 20,31 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

1 šalica pirea od bundeve (4,00 kn)

¾ šalice mlijeka (1,50 kn)

4 žlice maslaca, rastopljene (4,00 kn)

½ šalice šećera (0,50 kn)

2 šalice integralnog pšeničnog brašna (1,50 kn)

¼ šalice suncokretovih sjemenki (0,50 kn)

2 žlice mljevenih sjemenki lana (0,20 kn)

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

1 žličica mljevenog cimeta (0,50 kn)

½ žličice mljevenog muškatnog oraščića (0,25 kn)

½ žličice mljevenih klinčića (0,25 kn)

½ žličice mljevenog đumbira (0,25 kn)

Prstohvat soli (0,01 kn)

½ šalice nasjeckanih suhih šljiva (3,00 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite kalup za kruh i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa vanilijom, pireom od bundeve i mlijekom. Umiješajte u to rastopljeni maslac. Dodajte u smjesu šećer, brašno, suncokretove sjemenke, lan, prašak za pecivo, cimet, muškatni oraščić, klinčiće, đumbir i sol. Miješajte dok ne dobijete jednoličnu smjesu, pa nježno u to umiješajte šljive. Tijesto prebacite u pripremljeni kalup i poravnajte špatulom.

Pecite kruh 30-40 minuta, dok ne bude hrskav, a testni štapić koji upiknete ne izađe čist. Pustite da se kruh hladi oko 15 minuta u kalupu, a onda ga preselite na žičanu rešetku. Ostavite da se skroz ohladi prije rezanja. Poslužite sa vama najdražom šalicom čaja ili kave.

Healthier Pumpkin Bread / Zdraviji kruh od bundeve

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

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What is autumn without squash recipes, my friends? Nothing, I say! I’m totally for seasonal fruits and veggies, as not only that they are then at their cheapest, but they’re also at their tastiest. So let’s take full advance of the fall abundance and do some hearty cooking.

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INGREDIENTS:

(Yields 4 servings / 0.99 EUR per serving / 3.96 EUR for all)

½ of butternut squash (0.53 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 large carrots (0.40 EUR)

6 cherry tomatoes (0.80 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

1 cup dried split yellow peas (0.67 EUR)

2 tbsp dried parsley (0.27 EUR)

4 cups vegetable broth (0.27 EUR)

6 sundried tomatoes (0.40 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking tray with parchment paper. Prepare the squash by giving it a good wash. Split it in half, then scoop and discard the seeds. Place on prepared baking tray with skin side down and roast for one hour, until softened and nicely caramelized. Allow the squash to cool slightly before scooping the flesh out of the skin and giving it a brief mash with a fork. I decided to roast the whole squash immediately and then froze the remaining half of the squash puree for future use. If you’d like a thicker soup, you can also dump all of the squash puree in it, or simply do as I did.

While your squash is roasting, wash, peel and finely dice all of the veggies. Soak the sundried tomatoes in a bit of warm water. Pick through the peas and rinse them in a colander, then set aside. Place a large pot with oil on high heat and sauté the onion for a few minutes until slightly translucent. Add in fresh garlic, carrots and cherry tomatoes and cook for a few minutes until slightly caramelized. Stir in garlic powder, coriander, smoked and Hungarian paprika, salt, pepper, red pepper flakes and bay leaf and cook for just a minute so the spices become fragrant. Throw in the peas, parsley and veggie broth. Finely dice the sundried tomatoes and add them into the soup together with their soaking liquid. Stir everything until fully incorporated.

Bring the soup to a rolling boil, then reduce heat and simmer on low for about one hour, until the peas are softened and cooked through. Finally, stir in the roasted squash puree, taste and adjust seasoning, then serve.

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Dragi prijatelji, što je jesen bez recepata sa tikvom? Ništa, baš ništa! Veliki sam zagovornik sezonskih recepata i načina kuhanja, jer tada ne samo da su voće i povrće najjeftiniji, već su ujedno i najukusniji. Stoga treba u punoj mjeri iskoristiti jesensko izobilje i baciti se na kuhanje.

SASTOJCI:

(Za 4 porcije / 7,35 kn po porciji / 29,41 kn za sve)

½ butternut tikve (4,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 velike mrkve (3,00 kn)

6 cherry rajčica (6,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

1 šalica sušenog žutog graška (5,00 kn)

2 žlice sušenog peršina (2,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

6 sušenih rajčica (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Pripremite tikvu tako da ju dobro operete i raspolovite. Žlicom očistite i bacite sve sjemenke. Stavite tikvu na pripremljeni protvan, sa kožom okrenutom prema dolje i pecite sat vremena da omekša i karamelizira se. Pustite tikvu da se malo ohladi prije nego meso odvojite od kože i malo ga izgnječite vilicom. Ja sam odlučila odmah ispeći cijelu tikvu, pa polovicu pirea smrznuti za kasnije. Ako želite gušću juhu, možete u nju ubaciti pire od cijele tikve, ili pak učinite kako sam i ja.

Dok se tikva peče, operite, ogulite i fino nasjeckajte svo povrće. Sušene rajčice namočite u malo tople vode. Proberite grašak i isperite ga u cjediljci pod tekućom vodom, pa stavite na stranu. Stavite veliki lonac na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte svježi češnjak, mrkve i cherry rajčice, te kuhajte koju minutu da se sve blago karamelizira. Umiješajte češnjak u prahu, korijander, dimljenu i slatku papriku, sol, papar, sušeni čili i lovor i kuhajte minutu, samo da začini zamiriše, prije nego dodate grašak, peršin i temeljac. Fino nasjeckajte sušene rajčice, pa i njih ubacite skupa sa tekućinom u kojoj su se namakale. Dobro sve promiješajte.

Pustite da juha zavrije, smanjite vatru i krčkajte oko jedan sat, dok grašak ne omekša i ne bude sasvim kuhan. Na kraju umiješajte pire od pečene tikve, kušajte i prilagodite začine, pa poslužite.

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

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I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

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Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

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When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

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Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

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

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

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I’ve already made this soup twice in the past week or so because it’s freakin delicious. Putting it together is also a breeze, especially if you roast your pumpkin chunks in advance.

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INGREDIENTS:

(Yields 2 very generous servings / 0.79 EUR per serving / 1.58 EUR for all)

1 small squash, I used Autumn Crown squash (0.67 EUR)

1 medium onion, finely diced (0.07 EUR)

1tbsp sunflower seed oil (0.01 EUR)

3 cups water (–)

½ cup tomato puree (0.20 EUR)

2/3 cup red lentils (0.53 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper(0.03 EUR)

Pinch of chili flakes(0.03 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Peel and dice the squash, discarding the seeds and mushy center. Spread on prepared baking tray and roast for about 40 minutes, until slightly charred. Allow to cool a bit before blitzing in a food processor to a smooth paste.

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Saute onion on a tablespoon of oil until translucent. Add in squash puree, water, tomato puree, lentils, paprika, salt, pepper and chili flakes and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 20 minutes, until the lentils have cooked through, while stirring occasionally.

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Ovu sam juhicu napravila već dva puta u zadnjih tjedan dana jer je prefina. Osim toga, skuhati ju je čas posla, posebno ako ste već ranije pripremili pečenu bundevu.

SASTOJCI:

(Za dvije vrlo izdašne porcije / 5,88 kn po porciji / 11,76 kn za sve)

1 mala bundeva, ja sam upotrijebila jesensku krunu (5,00 kn)

1 srednji luk, narezan na kockice (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

3 šalice vode (–)

½ šalice pasirane rajčice (1,50 kn)

2/3 šalice crvene leće (4,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje i stavite na stranu. Ogulite i narežite bundevu na kockice, s time da sjemenke i mekanu unutrašnjost bacite. Raširite kockice bundeve po pripremljenom protvanu i pecite oko 40 minuta, dok rubovi ne ulove tamnu reš boju. Pustite da se mrvicu ohladi prije nego što ćete bundevu ispasirati glatku pastu u multipraktiku.

Izdinstajte luk na žlici ulja dok ne postane staklast. Dodajte pire od bundeve, vodu, pasiranu rajčicu, leću, crvenu papriku, sol, papar i čili i pustite da zavrije. Smanjite vatru pa na laganom kuhajte uz povremeno miješanje sa odškrinutim poklopcem oko 20 minuta, dok se leća ne skuha do kraja.

Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom

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We Croats are not a big squash eating nation. It probably has a lot to do with the fact that squashes were mainly grown as pig food. Sure, we have a few old local recipes, but foods like pumpkin pie, soup or roast squash would only be looked down on with utter suspicion. But, we entered the 21st century, after all, and squashes are migrating more and more onto our tables. Supermarkets are also flooded with many squash varieties, so we’re experimenting and expanding our horizons.

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This salad is a real autumn treat. The pomegranate seeds give it a nice crisp and roasted Kabocha makes it hearty and filling. Oh, and if you’re wondering what to do with leftover pomegranate seeds, fear not. Here is a muffin recipe that you can quickly whip up. You’re welcome. 🙂

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INGREDIENTS:

(Yields 2 servings / 1.03 EUR per serving / 2.06 EUR for all)

½ small Kabocha squash (0.67 EUR)

1 tbsp olive oil (0.04 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

10 leaves of chicory salad (0.40 EUR)

2 handfuls of rocket salad (0.40 EUR)

1 small onion (0.07 EUR)

2 tbsp pomegranate seeds (0.13 EUR)

For the dressing:

1 tbsp mustard (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

1-2 tbsp lemon juice – from ½ a lemon (0.13 EUR)

2 tbsp yogurt – use non-dairy for vegan version (0.07 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Wash squash, halve, discard seeds and carefully cut into half-moons, keeping the skin intact. Toss with a tablespoon of olive oil, salt and pepper, spread on prepared baking sheet and bake for 30 minutes, until softened and slightly charred. Allow to cool slightly.

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Meanwhile, wash and roughly chop chicory and toss together with washed rocket. Pat to dry or use a salad spinner and divide salads between two plates. Thinly slice onion, placing on bed of salad, topped then with cooled Kabocha.

Assemble dressing in a small bowl by whisking together mustard and olive oil until frothy. Add lemon juice, yogurt, salt and pepper and whisk until fully incorporated. Taste and adjust seasoning. Drizzle salad with dressing and sprinkle with pomegranate seeds. Serve immediately.

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Mi Hrvati nismo baš neki narod od tikvi. To vjerojatno ima puno veze sa činjenicom da su se tikve uglavnom koristile kao hrana za pajceke. Naravno, imamo par starinskih narodnih recepata (bućnica!), ali na jela kao što su pita od bundeve, juha ili pečena bundeva gleda se sa sumnjom i nepovjerenjem. Ali, ipak smo ušli u 21. stoljeće i tikve sve više migriraju prema našim stolovima. Supermarketi su prepravljeni šarenilom i izborom tikvi, a mi pokušavamo eksperimentirati i širiti svoje horizonte.

Ova salata je prava jesenska poslastica. Sjemenke nara daju joj divnu hrskavost, a pečena kabocha je zasitna i izdašna. A ako se pitate što ćete sa sjemenkama nara koje vam ostanu, ne brinite. Evo vam jedan recept za mafine koje možete za čas smutiti. Nema na čemu. 🙂

SASTOJCI:

(Za 2 porcije / 7,64 kn po porciji / 15,28 kn za sve)

½ male Kabocha tikve (5,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

10 listova endivije (3,00 kn)

2 pregršta rukole (3,00 kn)

1 mali luk (0,50 kn)

2 žlice sjemenki nara (1,00 kn)

Za dresing:

1 žlica senfa (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

1-2 žlice soka od limuna, od ½ limuna (1,00 kn)

2 žlice jogurta, za vegansku verziju koristiti jogurt od soje ili orašastih plodova (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte pečnicu na 200°C. Obložite protvan za pečenje masnim papirom i stavite na stranu. Operite i prepolovite tikvu, izvadite sjemenke, pa oprezno skupa sa kožom narežite na polumjesece. Pomiješajte sa žlicom ulja, solju i paprom, raširite po pripremljenom protvanu pa pecite 30 minuta, dok ne tikva ne omekša i ne karamelizira se po rubovima. Pustite da se malo ohladi.

U međuvremenu, operite i grubo narežite endiviju, pa pomiješajte sa opranom rukolom. Lagano posušite sa kuhinjskim ručnikom ili izvrtite u cjedilu za salatu, pa podijelite salatu na dva tanjura. Tanko narežite luk i poslažite po salati, a po vrhu rasporedite ohlađenu tikvu.

Složite dresing u maloj zdjelici, tako da istučete senf i maslinovo ulje dok ne postanu pjenasti. Dodajte sok od limuna, jogurt, sol i papar pa miješajte dok se sastojci ne sjedine. Probajte, pa još začinite po potrebi. Pokapajte dresing po salati i na kraju po vrhu razbacajte sjemenke nara. Poslužite odmah.

Kabocha Squash and Pomegranate Salad / Salata sa kabocha tikvom i narom

Baked Squash and Sweet Potato Autumn Soup / Jesenska juha od pečene bundeve i batata

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Today we will be baking a soup. Yes, you’ve read this correctly, a soup which comes out of the oven. Incidentally, I had the oven going for some other stuff and thought to myself, why couldn’t I just make a soup in the oven as well? Why, indeed? It’s totally doable. The internet is full of baked potato soup recipes and this is just taking things a step further down the path of lazy. I have zero shame about it, too. In fact, I’m thinking about making a baked mushroom soup next. The possibilities opening before me truly seem endless.

Anyhow, what you will end up here with is a batch of thick yummy paste which you can later take any way you’d like. I’m talking pasta toppings, or stew starters, or just soup. On its own, or with some spinach in, or topped with croutons, or pumpkin seeds, or drizzled with yogurt or cream. It’s like ten meals hiding inside one container of pureed veggies. It’s magic.

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INGREDIENTS:

(Yields 10 generous servings / 0.22 EUR per serving / 2.24 EUR for all)

½ small Kabocha squash (0.66 EUR)

2 sweet potatoes (1.07 EUR)

1 large onion (0.10 EUR)

3 large carrots (0.13 EUR)

1 chili pepper (0.07 EUR)

1 small piece of ginger (0.01 EUR)

2 tbsp olive oil (0.08 EUR)

Pinch of salt (0.01 EUR)

Crack of freshly ground black pepper (0.01 EUR)

4 garlic cloves (0.09 EUR)

Oil or non-spray for coating the pan (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Lightly grease baking tray or coat with non-stick spray, line with parchment paper and set aside. Wash, peel and roughly chop all the vegetables and leave skins only on whole garlic cloves, as we’re baking those whole with skins intact. Toss with olive oil, salt and pepper in prepared baking tray, arrange whole unpeeled garlic cloves among vegetable chunks and bake for 30-45 minutes, until vegetables soften and slightly caramelize. My tray was placed in lower third of the oven as I was baking something above, so the veggies got nice and charred on the bottom.

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Allow vegetables to cool enough to handle, squeeze garlic cloves out of their skins and working in batches, run everything in your food processor until smooth and creamy. You might want to add a cup of water for smoother texture and also run things in batches if you have a tiny food processor like me.

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For finishing soup, mix two heaping tablespoons of paste with one cup of water and bring to a rolling boil and then serve. Or just store the paste in your fridge or freezer in an airtight container.

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I intentionally made seasoning pretty mild so the final soup can later be customized to wish. However, my chilies were insanely hot, so I suggest you only add one chili at a time, or you too might have a real kick with your soup.

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Danas ćemo peći juhu. Da, da, dobro ste pročitali, radimo juhu u pećnici. Naime, desilo se to tako da mi je pećnica već gorila radi nekih drugih stvari, pa sam pomislila, zašto ne bi mogla napraviti i juhu u pećnici? Zaista, zašto ne? Totalno je izvedivo. Internet je krcat receptima za juhu od pečenih krumpira. Ovo je samo korak dalje prema putu lijenosti. Uopće se zbog toga ni ne sramim. Zapravo, već planiram raditi juhu od pečenih gljiva. Mogućnosti koje su mi se otvorile čine se beskrajnima.

Uglavnom, ono što ćete dobiti je gusta fina krema sa kojom kasnije možete raditi svašta. Kao recimo upotrijebiti kao sos za tjesteninu, ili početak nekog finog gulaša, ili jesti samo kao juhu. Čistu juhicu, ili sa špinatom, ili sa krutonima, ili bučinim sjemenkama, ili pokapanu sa jogurtom ili vrhnjem. To je kao čarobni paket od deset jela u jednom.

SASTOJCI:

(Za 10 izdašnih porcija / 1,68 kn po porciji / 16,78 kn za sve)

½ male kabocha tikve (5,00 kn)

2 batata (8,00 kn)

1 veći luk (0,75 kn)

3 velike mrkve (1,00 kn)

1 čili papričica (0,50 kn)

1 mali komadić đumbira (0,10 kn)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

4 češnja češnjaka (0,70 kn)

Ulje za premazati posudu za pečenje (0,01 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite posudu za pečenje i obložite masnim papirom i stavite na stranu. Operite, ogulite i grubo nasijecite svo povrće, osim češnjaka, jer ćemo njega peći cijelog u ljusci. U pripremljenoj posudi za pečenje pomiješajte povrće sa maslinovim uljem, soli i paprom, pa među povrćem razmjestite i češnjak. Pecite 30-45 minuta, dok povrće ne omekša i ne postane blago karamelizirano. Moj protvan je bio u donjoj trećini pećnice jer sam gore pekla nešto drugo, pa se zato lijepa korica uhvatila sa donje strane.

Pustite da se sve malo ohladi, istisnite češnjak iz ljuski i sve ispasirajte u multipraktiku do kremaste teksture. Možete slobodno dodati šalicu vode da se lakše propasira, a po protrebi i ovisno o veličini vašeg multipraktika, možda ćete morati sve podijeliti u par tura.

Da zgotovite juhu, pomiješajte oko 2 žlice paste sa jednom šalicom vode i stavite da zakuha, pa poslužite. Ili jednostavno spremite pastu za kasnije u hermetički zatvorenoj posudi u hladnjaku ili zamrzivaču.

Baked Squash and Sweet Potato Autumn Soup / Jesenska juha od pečene bundeve i batata

Spaghetti Squash with Mixed Veggie Salsa / Špageti tikva sa šalšom od miješanog povrća

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I’ve never had spaghetti squash up to now. I know, I know, I’ve been living under a rock. But, once I’ve finally had it, I’m so making it again because it’s wonderful and flavourful and also a fantastic way to ditch carbs in a meal. Not to mention, cheap and low maintenance, so you can just dump everything in the oven to bake and go about your business.

Oh, and in my initial batch I’ve made enough sauce for at least four meals, so I’m going to half the amount for you, since small squash would make two generous servings and this way you won’t end up with leftover sauce.

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INGREDIENTS:

(Yields two generous servings / 0.91 EUR per serving / 1.83 EUR for all)

For the squash:

1 small spaghetti squash (0.93 EUR)

3 cloves of garlic, thinly sliced (0.06 EUR)

1 tbsp olive oil (0.04 EUR)

Good pinch of salt (0.01 EUR)

Freshly cracked black pepper to taste (0.01 EUR)

For the sauce:

1 small onion (0.07 EUR)

1 small red bell pepper (0.01 EUR)

1 small chilli pepper (0.13 EUR)

1 large carrot (0.03 EUR)

¼ tsp salt (0.01 EUR)

2 tsp sweet Hungarian paprika (0.01 EUR)

2 tsp corn starch (0.01 EUR)

¼ tsp freshly cracked black pepper (0.01 EUR)

1 can diced tomatoes (0.47 EUR)

Handful of fresh parsley, finely chopped (0.03 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with aluminum foil for easy clean up. Halve the squash lengthwise using a sharp knife. With a spoon, remove seeds and squishy middle from the squash, place skin down on prepared baking tray and season the inside with sliced garlic, olive oil, salt and black pepper. Roast for 40-45 minutes, until slightly charred and wrinkled. Remove from the oven and let rest for about 20 minutes, so the skin can loosen up from the flesh. Using a fork separate the flesh from the skin into spaghetti.

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Meanwhile, roughly chop onion, pepper, chilli and carrot. Mix the vegetables well with salt, paprika, corn starch and black pepper in a baking dish and place in the oven together with the squash. Bake for around 30 minutes, stirring once halfway through. After 30 minute mark add diced tomatoes, stir once more and return to the oven for additional 10 minutes. Once done, garnish with chopped fresh parsley.

Serve spaghetti squash with a dollop of sauce on top.

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Do sada nisam nikad prije jela špageti tikvu. Znam, znam, živim pod kamenom. Ali, sada kada sam ju prvi puta probala, sigurna sam da ću ju raditi opet jer je divna i fina. A i super način da malo smanjim ugljikohidrate. Osim toga, jeftina je i skroz lagana za napraviti jer se sve može samo baciti u pečnicu dok se bavite nekim drugim stvarima.

Kada sam kuhala napravila sam dovoljno umaka za barem četiri porcije, pa ću ovdje za vas sve prepoloviti jer je mala tikva dovoljna za otprilike dva izdašna obroka.

SASTOJCI:

(Za dvije izdašne porcije / 7,22 kn po porciji / 14,45 kn za sve)

Za tikvu:

1 manja špageti tikva (7,00 kn)

3 češnja češnjaka, tanko narezana (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

Prstohvat soli (0,01 kn)

Svježeg mljevenog crnog papra po ukusu (0,05 kn)

Za umak:

1 mali luk (0,50 kn)

1 mala crvena paprika roga (0,75 kn)

1 čili papričica (1,00 kn)

1 velika mrkva (0,25 kn)

¼ žličice soli (0,01 kn)

2 žličice slatke crvene paprike (0,10 kn)

2 žličice kukuruznog škroba – Gussnel (0,10 kn)

¼ žličice cvježeg mljevenog crnog papra (0,10 kn)

1 konzerva sjeckanih rajčica (3,50 kn)

Pregršt svježeg peršina, sitno nasjeckanog (0,25 kn)

PRIPREMA:

Zagrijte pečnicu na 200°C. Obložite pleh za pečenje alumijskom folijom za lakše čišćenje. Oštrim nožem uzduž raspolovite tikvu i žlicom odstranite koštice i gnjeckavu sredinu. Položite kožom nadolje na pleh za pečenje, pa unutrašnjost tikve začinite sa narezanim češnjakom, maslinovim uljem, soli i mljevenim crnim paprom. Pecite 40-45 minuta, dok se ne počne loviti korica i tikva se malo ne smežura. Izvadite iz pečnice i ostavite da odstoji 20-tak minuta kako bi se koža otpustila od mesa. Vilicom odstranite meso od kože u špagete.

U međuvremenu, narežite luk, papriku, čili i mrkvu, dobro pomiješajte sa solju, paprikom, kukuruznim škrobom i crnim paprom u manjem protvanu i pecite skupa sa tikvom oko 30 minuta. Nakon 15-tak minuta sve jednom dobro promiješajte. Nakon što istekne 30 minuta, dodajte sjeckane rajčice i sve još jednom dobro promiješajte pa vratite u pećnicu na još 10 minuta. Kada je gotovo, posipajte svježim peršinom.

Špageti tikvu poslužite prelivenu sa umakom.

Spaghetti Squash with Mixed Veggie Salsa / Špageti tikva sa šalšom od miješanog povrća