tomatoes

Tomato and Red Pepper Pasta Sauce (vegan) / Šalša od rajčica i crvenih paprika (veganska)

Crunch Crunch Away, , , , , , , , Leave a comment

I already posted several iterations of tomato pasta sauce on this blog, but it’s been a few years since the last one. While on vacation, I decided that I want to make a batch of this homemade deliciousness to brighten up the prospect of those upcoming and inevitable gloomy winter days. Even though roasted tomato sauce is still my absolute favorite, this stovetop version is also very delicious. Also, I decided to store the finished sauce jars in my pantry instead of the freezer, since freezer space is very scarce at the moment, so the whole preparation method is a little bit different.

IMGP9340

IMGP9335

INGREDIENTS:

(Yields about 12 medium jars / 0.72 EUR per jar / 8.62 EUR for all)

¼ cup olive oil (0.33 EUR)

1 kilo onions (0.80 EUR)

1 kilo red peppers (1.33 EUR)

1 garlic bulb (0.27 EUR)

4 kilos of very ripe tomatoes (5.33 EUR)

1 tbsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tbsp garlic powder (0.13 EUR)

1 tsp red pepper flakes (0.05 EUR)

1 tbsp dried oregano (0.13 EUR)

3 bay leaves (0.08 EUR)

2 tbsp sugar (0.01 EUR)

2 tbsp vinegar (0.01 EUR)

1 tsp preservative (0.07 EUR)

IMGP9337

METHOD:

Wash, clean and chop up all the veggies. Add the oil, onions and red peppers to a large pot on high heat and saute for about 10 minutes to slightly caramelize. Add in minced garlic, chopped tomatoes, salt, black pepper, garlic powder, red pepper flakes, oregano and bay leaves. Bring to a simmer, then cook with a lid cracked open for 2-3 hours, while stirring occasionally. The longer the sauce simmers, the thicker and tastier it will be. While the sauce is simmering, wash and sterilize your jars.

Once the sauce is finished simmering, fish out and discard bay leaves and pulse to desired thickness with an immersion blender. If needed, you can cook the sauce a bit more to thicken it up, but mine was perfect at this point. Stir in sugar, vinegar and preservative. Taste and adjust seasoning, then fill up your sterilized jars while the sauce is still hot. Wipe the jar rims clean with some vinegar, then seal and allow to cool completely, before storing the jars in a cool dark place. The sauce should keep stored like that for at least a year.

IMGP9339

Na blogu sam već objavila nekoliko iteracija šalše, no od zadnjeg je recepta prošlo par godina. Dok sam bila na godišnjem odlučila sam napraviti rundu šalše da imam sa čime razveseliti nadolazeće tmurne i mračne zimske dane koji nas neizbježno očekuju. Iako mi je šalša od pečenih rajčica i dalje najnajdraža, ova verzija koja se kuha na štednjaku mi je također super. Osim toga, ovu sam turu šalše odlučila čuvati u teglicama u špajzi, pošto u zamrzivaču više nemam mjesta za baš ništa, tako da je samim time i postupak pripreme onda nešto drugačiji.

SASTOJCI:

(Za oko 12 srednjih teglica / 5,40 kn po teglici / 64.85 kn za sve)

¼ šalice maslinovog ulja (2,50 kn)

1 kg luka (6,00 kn)

1 kg crvenih paprika roga (10,00 kn)

1 cijela glavica češnjaka (2,00 kn)

4 kg jako zrelih rajčica (40,00 kn)

1 žlica soli (0,05 kn)

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

1 žlica češnjaka u prahu (1,00 kn)

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

1 žlica sušenog origana (1,00 kn)

3 lovorova lista (0,60 kn)

2 žlice šećera (0,10 kn)

2 žlice octa (0,10 kn)

1 žličica konzervansa (0,50 kn)

PRIPREMA:

Operite, očistite i nasjeckajte svo povrće. Dodajte ulje, luk i paprike u veliki lonac na jakoj vatri i dinstajte desetak minuta da se sve blago karamelizira. Ubacite sjeckani češnjak, rajčice, sol, papar, češnjak u prahu, čili, origano i lovor, te dobro primiješajte. Pustite da zavrije, pa krčkajte sa odškrinutim poklopcem 2-3 sata, uz povremeno miješanje. Što ćete duže krčkati šalšu, to će biti ukusnija i gušća, pa imajte to na umu. Dok se šalša krčka, operite i sterlizirajte teglice.

Kada je šalša gotova, ispecajte i bacite lišće lovora, pa sve propulsirajte štapnim mikserom do željene konzistencije. Po potrebi šalšu sada možete vratiti na štednjak da se još malo zgusne, ali moja je bila super ovakva. Umiješajte šećer, ocat i konzervans. Kušajte i prilagodite začine, te punite sterilizirane teglice dok je šalša još vruća. Rubove teglica prebrišite čistom krpom namočenom u ocat, zatvorite staklenke te ih ostavite da se ohlade do kraja, prije nego što ih odložite na čuvanje na hladno i mračno mjesto. Tako pospremljena, šalša bi vam trebala držati barem godinu dana.

Tomato and Red Pepper Pasta Sauce (vegan) / Šalša od rajčica i crvenih paprika (veganska)

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

Crunch Crunch Away, , , , , , , , , 2 Comments

If you are looking for ways to up your tomato soup game and make the whole dish a bit substantial, then this will be a perfect recipe for you. Served with a good dose of finely grated hard cheese and some freshly made cheesy croutons, this soup is to die for. You don’t even have to ask, but yes, it is very simple to make and quite cheap.

IMGP8714

IMGP8712

INGREDIENTS:

(Yields 6 servings / 0.72 EUR per serving / 4.34 EUR for all)

For the soup:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 sundried tomatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tsp brown sugar (0.01 EUR)

1 can of diced tomatoes (0.53 EUR)

2 cups tomato puree (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 can of cannellini beans (0.67 EUR)

4 cups veggie broth (0.27 EUR)

For croutons:

4 slices of stale bread of choice (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

¼ cup of finely grated hard cheese (0.40 EUR)

For serving:

½ cup of finely grated hard cheese (0.40 EUR)

IMGP8713

METHOD:

Peel and finely dice onion, garlic and sundried tomatoes. Saute the onion for about 5 minutes to slightly caramelize then add in garlic and sundried tomatoes. Cook for just a minute before adding salt, black pepper, red pepper flakes, garlic powder, paprika, oregano, sugar, diced tomatoes, tomato puree, tomato paste, beans and veggie broth. Bring to a rolling boil, reduce heat and simmer covered for about 30 minutes. You can definitely cut down the cooking time, but the flavors will intensify over time and the soup will only taste better as it simmers away.

While the soup is simmering, prepare the croutons. Preheat the oven to 180°C and line a baking tray with parchment paper. Cut the bread into small cubes and toss with olive oil, salt, pepper and cheese. I used Grana Padano for croutons and later on to serve over soup, but any similar sort of cheese would work just as well. Spread the coated bread cubes on a prepared baking tray and roast for 10-15 minutes, until crispy and golden to your liking.

When the soup is done, pulse it with immersion blender until smooth. Serve warm, sprinkled with cheese and croutons. This soup also reheats great, so be sure to cook up a bigger batch as a meal prep.

IMGP8717

U slučaju da tražite način kako nabrijati običnu juhu od rajčice i pretvoriti ju u cijeli obrok, ovo će biti savršen recept za vas. Poslužena sa dobrom dozom fino ribanog tvrdog sira i svježim hrskavim krutonima, juha je čista fantazija. I ne morate niti pitati, ali da, juha je skroz jednostavna za pripremiti i prilično jeftina.

SASTOJCI:

(Za 6 porcija / 5,39 kn po porciji / 32,34 kn za sve)

Za juhu:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

4 sušene rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žličice smeđeg šećera (0,10 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 konzerva bijelog graha (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

Za krutone:

4 šnite starog kruha po izboru (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

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

¼ šalice fino ribanog tvrdog sira (3,00 kn)

Dodatno za posluživanje:

¼ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte luk, češnjak i sušene rajčice. Luk prodinstajte pet minuta na maslinovom ulju da se blago karamelizira, pa onda dodajte češnjak i sušene rajčice. Kuhajte tek koju minutu prije nego ubacite sol, papar, čili, češnjak u prahu, papriku, origano, šećer, pelate, pasiranu rajčicu, koncentrat rajčice, grah i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Zapravo možete i skratiti vrijeme kuhanja ako ste u žurbi, ali što se dulje juha bude kuhala, to će okus biti bolji i intenzivniji.

Dok se juha krčka pripremite krutone. Pećnicu zagrijte na 180°C te obložite protvan papirom za pečenje. Kruh narežite na kockice i pomiješajte sa maslinovim uljem, solju, paprom i sirom. Ja sam upotrijebila Grana Padano, kako za krutone, tako i kasnije za posipanje po juhi, ali bilo kakav sličan sir bi također funkcionirao. Začinjene krutone rasporedite po pripremljenom protvanu i pecite 10-15 minuta dok se ne zahrskaju po vašem ukusu i ne budu zlatno-smeđi.

Kada je juha gotova propulsirajte ju štapnim mikserom da bude kremasta. Poslužite ju toplu, posipanu sa sirom i sa krutonima. Ova se juha super podgrijava, pa svakako skuhajte veći lonac da imate i za kasnije.

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

Tomato and Corn Soup (including a vegan option) / Juha od rajčice i kukuruza (i sa veganskom opcijom)

Crunch Crunch Away, , , , , , , , , , Leave a comment

If you are in the mood for a quick soup, there likely isn’t a faster and easier recipe than the one ahead. Furthermore, a tomato soup is such a versatile dish that it can easily be made with dumplings, croutons, grilled cheese sandwich, precooked rice, tiny pasta or whatever else you feel pairing it with instead of corn. We happened to have half a bag of frozen corn in our freezer, so that’s what went into the soup. Canned would work just as well here.

To make this meal vegan, either skip the butter altogether or swap with vegan butter instead (which would be a far better choice, if you ask me). The butter simmering with the tomato puree adds quite a lot of silky richness to the dish and is a game changer.

IMGP7523

INGREDIENTS:

(Yields 2 generous servings / 0.85 EUR per serving / 1.69 EUR for all)

1 tbsp olive oil (0.09 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp dried basil (0.03 EUR)

Good pinch of salt (0.01 EUR)

1 cup frozen corn (0.33 EUR)

2 cups tomato puree (0.53 EUR)

2 cups vegetable broth (0.20 EUR)

2 tbsp butter (0.27 EUR)

IMGP7525

METHOD:

Finely dice the onion and mince garlic. Place a pot on high heat, add in the oil and saute the onion for a few minutes, until soft and translucent. Add in minced garlic, garlic powder, black pepper, paprika, basil and salt. Cook for just a minute, so the spices can bloom before adding in corn, tomato puree, veggie broth and butter. Give everything a good stir. Bring to a boil, then reduce heat to low and simmer with a lid cracked open for about 20 minutes. Serve warm, or portion out to reheat and eat later on.

IMGP7522

Ako vam se baš jede neka juhica, vjerojatno nema bržeg i jednostavnijeg recepta od ovoga koji slijedi. Osim toga, juha od rajčice je jako prilagodljivo jelo i super je također i sa noklicama, prepečenim kockicama kruha, toplim sendvičem sa sirom, kuhanom rižom, sitnom tjesteninom, pa i svim ostalim stvarima koje mislite utrpati u nju osim kukuruza. Nama se u frizeru našlo pola vrećice smrznutog kukuruza, tako da je to završilo u juhi. Kukuruz iz konzerve bi funkcionirao jednako dobro.

Da ovo jelo bude vegansko jednostavno izbacite maslac ili ga zamijenite sa veganskim maslacem (što bi po meni bio bolji izbor). Maslac koji se krčka sa pasiranom rajčicom jednostavno daje svilenkastu dubinu ovom jelu i bogatiji okus.

SASTOJCI:

(Za 2 izdašne porcije / 6,34 kn po porciji / 12,67 za sve)

1 žlica maslinovog ulja (0,66 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

½ žličice dimljene paprike (0,25 kn)

½ žličice sušenog bosiljka (0,25 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica smrznutog kukuruza (2,50 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice povrtnog temeljca (1,50 kn)

2 žlice maslaca (2,00 kn)

PRIPREMA:

Fino nasjeckajte luk i češnjak. Stavite lonac na jaku vatru, dodajte ulje, pa koju minutu dinstajte luk da postane staklast. Ubacite svježi i sušeni češnjak, papar, papriku, bosiljak i sol. Promiješajte i kuhajte minutu, samo da začini zamiriše, pa onda dodajte kukuruz, rajčicu, temeljac i maslac. Sve dobro promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte 20-tak minuta sa odškrinutim poklopcem. Poslužite toplo ili rasporedite u porcije za kasnije.

Tomato and Corn Soup (including a vegan option) / Juha od rajčice i kukuruza (i sa veganskom opcijom)

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

Crunch Crunch Away, , , , , , , , , , Leave a comment

As previously announced in this post where I lamented on beauties and thrills of vegan minced ‘’meat’’, here comes a recipe for vegan Bolognese sauce. Even if you don’t have the ‘’meat’’ already prepared, all of this will come together fairly quickly and produce an amazing meal. This dish also works wonderful as meal prep, so go ahead and make a bunch in advance.

IMGP7421

INGREDIENTS:

(Yields 4 servings / 0.76 EUR per serving / 3.05 EUR for all)

For the sauce:

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 UR)

2 garlic cloves (0.07 EUR)

2 tsp dried oregano (0.13 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 cups of vegan minced ‘’meat’’ (1.32 EUR)

1 can diced tomatoes (0.53 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the pasta:

Water (–)

1 tsp salt (0.01 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

500 grams dried pasta (0.67 EUR)

IMGP7422

METHOD:

Finely dice the onion and mince garlic. Place a deep skillet on high heat and sauté onion on olive oil for a few minutes, until slightly translucent. Add in minced garlic, oregano and red pepper flakes, then stir for a minute until spices become fragrant. Throw in vegan minced ‘’meat’’ and break it down into smaller chunks with a spatula. Cook for about 10 minutes, until slightly crisped up. Add in tomatoes, parsley, salt and pepper. Give everything a good stir, reduce heat and simmer for another 10 minutes so the flavors combine and the sauce thickens.

Meanwhile, bring a large pot of water to a boil. Add in salt, oil and pasta, then cook it to al dente according to the package instructions. Drain the pasta and transfer to a skillet with sauce to finish off cooking for the last two minutes. If needed, add a splash of pasta water to the sauce to thin it out. Serve immediately, or portion out for future lunches.

IMGP7420

IMGP7423

Kao što sam već najavila u ovom postu gdje lamentiram o krasotama veganskog mljevenog ”mesa”, evo vam recept za veganski bolonjez umak. Čak i ako već nemate spremno mljeveno ”meso”, sve ćete ovo moći spremiti vrlo brzo, a rezultat će biti fantastičan objed. Ovo je jelo također super i za prirediti unaprjed pa ponijeti na posao, stoga si slobodno skuhajte malo više.

SASTOJCI:

(Za 4 porcije / 5,80 kn po porciji / 23,21 kn za sve)

Za umak:

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 žličice sušenog origana (1,00 kn)

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

2 šalice veganskog mljevenog ”mesa” (9,78 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

Za tjesteninu:

Voda (–)

1 žličica soli (0,01 kn)

1 žlica suncokretovog ulja (0,10 kn)

500 g sušene tjestenine (5,00 kn)

PRIPREMA:

Sitno nasjeckajte luk i češnjak. Duboku tavu stavite na jaku vatru, pa na maslinovom ulju dinstajte luk oko pet minuta, dok ne postane staklast. Dodajte sjeckani češnjak, origano i čili, promiješajte te kuhajte minutu da začini zamiriše. Bacite na to vegansko mljeveno ”meso” te ga usitnite špatulom u manje komadiće. Kuhajte desetak minuta da se blago zahrska. Dodajte pelate, peršin, sol i papar. Sve dobro promiješajte, smanjite vatru i krčkajte desetak minuta da se okusi prominglaju i umak zgusne.

U međuvremenu stavite veliki lonac vode da zavrije. Dodajte sol, ulje i tjesteninu, koju skuhajte al dente prema uputama na pakiranju. Ocijedite tjesteninu i ubacite ju u tavu sa umakom da se zadnje dvije minute skuha do kraja. Prema potrebi umak razrijedite sa malo vode u kojoj se kuhala tjestenina. Poslužite odmah ili si rasporedite u porcije za kasnije obroke.

Vegan Bolognese Sauce (soy free) / Veganski bolonjez (bez soje)

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

Crunch Crunch Away, , , , , , , , 2 Comments

I started work again last week after my three week summer vacation. Needless to say, that’s always fun. The most challenging thing was to plug into the new routine. I miss my slow mornings the most, as I always take my time in the morning on my days off. To compensate for this and free up some more space in the afternoons, I bring you a super quick, yet delicious dinner recipe.

Green tomatoes give a really delicious and interesting kick, so I suggest using them while they are still available. I also had some roasted red horn peppers lying around and decided to throw in those. Of course, you can use fresh, but they’ll require a bit of cooking time, so I’d throw them in together with green tomatoes.

IMGP6692

INGREDIENTS:

(Yields 2 generous servings / 1.55 EUR per serving / 3.09 EUR for all)

4 tbsp olive oil (0.18 EUR)

1 large onion (0.10 EUR)

Good pinch of dried chili flakes (0.03 EUR)

4 medium green tomatoes (0.27 EUR)

4 garlic cloves (0.13 EUR)

2 roasted red horn peppers – or 1 fresh (0.27 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

4 eggs (0.80 EUR)

A chunk of feta cheese (0.40 EUR)

IMGP6702

IMGP6704

METHOD:

Wash, peel and finely dice all the veggies. Place a deeper skillet on high heat, add in olive oil and diced onion, then sauté for a few minutes until the onion starts browning slightly. Throw in dried chili flakes and stir for a few seconds, so the flavors release into the oil. Dump in diced green tomatoes, minced garlic and fresh horn pepper, if using. If, on the other hand, going with the roasted peppers, add them in together with Roma tomatoes, when green tomatoes are cooked through and most of the liquid has evaporated. After 5-10 minutes, throw in canned Roma tomatoes, basil, parsley, salt and pepper. Give a good stir, reduce heat to medium and cook for about 10 minutes, until sauce is thickened.

Make four small wells in the sauce with a spoon and break the eggs into the wells. Reduce heat to low, cover the skillet with a lid and cook covered for 7-10 minutes, until the egg whites are thoroughly cooked through, but the yolks are still runny. Resist the urge to open the lid too often so the steam doesn’t escape, as that’s what’s gonna cook the eggs. When eggs are done, gently break the whites into the sauce with a spatula, but leave the yolks intact. Crumble feta on top and serve Shakshuka with a nice hunk of crispy bread for dipping. We also like it over cooked rice.

IMGP6708

IMGP6706

IMGP6714

Prošli sam tjedan ponovo krenula raditi nakon trotjednog ljetnog godišnjeg odmora. Naravno, takav povratak na posao je uvijek jedno divno iskustvo. Najteže od svega mi je palo ponovo se prištekati na novu rutinu, a najviše su mi falila spora jutra. Da nekako kompenziram i oslobodim mjesta poslije podne, donosim vam ovaj brzi, ali jako fini recept.

Zelene rajčice daju jedan jako ukusan i zanimljiv štih, pa predlažem da ih upotrijebite dok se još mogu naći za kupiti. Također, imala sam pri ruci i nešto pečenih paprika roga, pa sam odlučila i njih ubaciti. Naravno, možete ih zamijeniti sa svježima, samo će im trebati malo duže kuhanja, pa njih onda dodajte skupa sa zelenim rajčicama.

SASTOJCI:

(Za 2 izdašne porcije / 11,54 kn po porciji / 23,08 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

1 veliki luk (0,75 kn)

Dobar prstovat sušenog chilija u pahuljicama (0,25 kn)

4 srednje zelene rajčice (2,00 kn)

4 češnja češnjaka (1,00 kn)

2 pečene crvene paprike roge – ili 1 svježa (2,00 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

Dobar prstohvat soli (0,01 kn)

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

4 jaja (6,00 kn)

Komadić feta sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte povrće. Stavite dublju tavu na jaku vatru, dodajte maslinovo ulje i sjeckani luk, pa dinstajte par minuta dok se luk ne počne lagano karamelizirati. Ubacite sušeni chili i par sekundi miješajte, da se arome otpuste u ulje. Ubacite sjeckane zelene rajčice, češnjak i svježu papriku, ako nju koristite. Ako se, s druge strane, odlučite na pečenu papriku, dodajte ju skupa sa pelatima, kada se zelene rajčice blago iskuhaju i većina tekućine je isparila. Nakon 5-10 minuta ubacite pelate, bosiljak, peršin, sol i papar. Dobro promiješajte, smanjite vatru na srednje jaku i kuhajte desetak minuta, dok se umak ne zgusne.

Žlicom napravite četiri udubljenja u umaku i unutra razbijte jaja. Smanjite vatru na nisku, poklopite tavu i kuhajte 7-10 minuta da se bjelanjci skroz skuhaju, ali žutanjci i dalje ostanu tekući. Nemojte stalno skidati poklopac da vam ne pobjegne sva para, obzirom kako će ona skuhati jaja. Kada su jaja gotova, bjelanjke špatulom lagano razbijte u umak, ali žutanjke ostavite cijele. Namrvite fetu po svemu i poslužite Shakshuku sa komadom finog hruskavog kruha za umakanje. Nama je također super i sa kuhanom rižom.

Green Tomato and Roasted Horn Pepper Shakshuka (vegetarian) / Jaja u umaku od zelenih rajčica i pečenih paprika (vegetarijanska)

Roasted Tomato and Horn Pepper Salsa (vegan) / Šalša od pečenih rajčica i paprika roga (veganska)

Crunch Crunch Away, , , , , , , , , , 4 Comments

You know that summer is slowly winding down when ripe juicy tomatoes are on every corner. I am absolutely filling up my freezer with this salsa so I can eat it for the whole year, because it’s delicious and super easy to make. The oven does all the work for you and I find the whole meal prep less daunting when I work in smaller batches. Later on you just need to boil some pasta, heat up the salsa on a splash of olive oil and dinner is served.

The recipe below is an approximation when it comes to ingredient amounts, but this combo of tomatoes and sweet horn peppers works best with my taste buds at the moment.

IMGP6622

INGREDIENTS

(Yields about 15 servings / 0.29 EUR per serving / 4.40 EUR for all)

20 big Roma tomatoes (2.00 EUR)

5 big red horn peppers (0.67 EUR)

5 large onions (0.50 EUR)

2 garlic bulbs (0.27 EUR)

2 tsp salt (0.01 EUR)

2 tsp freshly ground black pepper (0.07 EUR)

10 tbsp olive oil (0.88 EUR)

IMGP6621

IMGP6625

METHOD:

Preheat oven to 200°C. Wash and halve tomatoes. Halve peppers and discard stems and seeds. Quarter the onions with skins intact. Break garlic bulbs into cloves, but leave the skins on them. Arrange tomatoes, peppers, onion chunks and garlic cloves on a baking tray in a single layer. Generously sprinkle with salt and pepper and drizzle with olive oil. Bake for about 1 hour, until everything is slightly charred.

Allow to cool a bit before peeling and discarding onion and garlic skins. Blitz everything in a food processor to desired consistency and portion out if you wanna freeze for later. This sauce is fantastic on its own, served over pasta. But it’s also very customizable and you can definitely add in any other meat or veggies. It’s also a superb base for a homemade tomato soup and will make a homemade pizza taste like heaven.

IMGP6627

IMGP6626

IMGP6628

Znate da se ljeto polako primiče kraju kada su zrele i sočne rajčice na svakom koraku. Planiram dubkom napuniti naš frizer ovom šalšom kako bi ju mogli jesti cijele godine, jer je prefina i jako jednostavna za napraviti. Pećnica će za vas odraditi većinu posla, a meni je cijeli pothvat sasvim lagan kada ovu šalšu radim u manjim turama. Kasnije trebate samo skuhati tjesteninu, podgrijati šalšu na malo maslinovog ulja i imate spreman ručak.

Recept u nastavku je poprilično odokativan što se tiče količine sastojaka, ali  ovakav omjer rajčica i slatke paprike roge nekako najabolje odgovara mojem ukusu u ovom trenutku.

SASTOJCI:

(Za oko 15 porcija / 2,32 kn po porciji / 34,87 kn za sve)

20 velikih rajčica šljivara (15,00 kn)

5 velikih crvenih paprika roga (5,00 kn)

5 velikih glavica luka (3,75 kn)

2 glavice češnjaka (4,00 kn)

2 žličice soli (0,02 kn)

2 žličice svježe mljevenog crnog papra (0,50 kn)

10 žlica maslinovog ulja (6,60 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite i raspolovite rajčice. Raspolovite paprike i bacite sjemenke i peteljke. Raščetvorite luk skupa sa ljuskom. Razlomite češnjak na češnjeve, ali također ostavite ljuske. Rasporedite rajčice, papriku, luk i češnjak po protvanu za pečenje, posipajte solju i paprom, te pokapajte maslinovim uljem. Pecite oko 1 sat, dok se sve lagano ne zapeče.

Ostavite da se sve malo ohladi prije nego što ćete oguliti i baciti ljuske sa luka i češnjaka. Sve propulsirajte u multipraktiku do željene konzistencije te rasporedite u porcije prije nego što ćete zamrznuti za kasnije. Ova šalša je fantastična sama za sebe sa tjesteninom, no također je i veoma prilagodljiva te joj možete dodati razna mesa i druga povrća. Ujedno je i izvrsna baza za domaću juhu od rajčica, a sa njom će vam domaća pizza ispasti savršeno.

Roasted Tomato and Horn Pepper Salsa (vegan) / Šalša od pečenih rajčica i paprika roga (veganska)