Minced Turkey Stir-Fry / Mljevena puretina iz woka

This recipe is super cheap, tasty and quick, which makes it ideal to prepare during work week. Or, you know, when you are too lazy for some elaborate cooking. Either way, you definitely won’t be disappointed with the results. I also scored some ground turkey and red peppers on sale, so this dish came out even cheaper.



(Yields 4 generous servings / 0.86 EUR per serving / 3.42 EUR for all)

For the meat:

2 cups ground turkey (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch dried chili flakes (0.03 EUR)

1 tsp fish sauce (0.13 EUR)

1 tbsp soy sauce (0.13 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the veggies:

1 tbsp sunflower seed oil (0.01 EUR)

3 red bell peppers (1.00 EUR)

4 garlic cloves (0.13 EUR)

2 large onions (0.20 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)




Toss the turkey with salt, chili, fish sauce and soy sauce, then leave to rest for a few minutes. Meanwhile, thinly slice peppers and onions and mince garlic. Place wok on high heat for a few minutes to get thoroughly heated through. Add in two tablespoons of oil and half of the meat, then stir fry until crispy. Remove the finished turkey and repeat with a second batch, then remove all of the meat and set aside.

Add another tablespoon of oil to the same wok and sliced peppers. Cook for a few minutes before adding the garlic and onion. When the veggies are done, return the meat, season everything with soy sauce and sesame oil, stir and serve over cooked rice.


Ovaj jelo je jako jeftino, fino i brzo, pa je idealno za pripremiti tijekom radnog tjedna. Ili jednostavno onda kada ste prelijeni za neko zahtjevno nakuhavanje. U svakom slučaju, sigurno nećete biti razočarani. Također, nabasala sam na mljevenu puretinu i crvene paprike na sniženju, pa je zato ovo jelo ispalo još i jeftinije.


(Za 4 izdašne porcije / 6,44 kn po porciji / 25,76 kn za sve)

Za meso:

2 šalice mljevene puretine (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

1 žličica ribljeg umaka (1,00 kn)

1 žlica soja sosa (1,00 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za povrće:

1 žlica suncokretovog ulja (0,10 kn)

3 crvene paprike (7,50 kn)

4 češnja češnjaka (1,00)

2 velika luka (1,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)


Pomiješajte puretinu sa soli, čilijem, ribljim umakom i soja sosom i ostavite da odmara koju minutu. U međuvremenu tanko narežite papriku i luk i sitno nasjeckajte češnjak. Stavite wok na jaku vatru na par minuta da se dobro ugrije. U zagrijani wok dodajte dvije žlice ulja i pola mesa, pa kuhajte dok se meso ne zahrska. Maknite puretinu iz woka i ponovite sa ostatkom. Svo meso izvadite iz woka i stavite na stranu.

U isti wok dodajte žlicu ulja i narezane paprike. Kuhajte par minuta prije nego dodate češnjak i luk. Kada je povrće gotovo, vratite meso u wok, začinite sve soja sosom i sezamovim uljem, dobro primiješajte i poslužite sa kuhanom rižom.

Minced Turkey Stir-Fry / Mljevena puretina iz woka

Black Bean Turkey Chili + A Phyllo Burrito Recipe / Čili od crnog graha i puretine + recept za meksičke bureke

Heya friends! Today is your lucky day because should you decide to make this recipe, you’ll end up with a ton of delicious food. And it’s all gonna come out unbelievably cheap! This chili is super tasty and it’s understandable if you’ll want to just eat it straight from the pot. I won’t judge you. But I decided to save a little over a half of the batch for burritos and that was an excellent idea.

I went with phyllo pastry for burritos because it’s cheaper than tortillas and I was in a mood for some flakey crunch. Of course, you’re more than welcome to adjust this to your own liking and use regular tortillas instead. In that case you’ll only need to bake the burritos for about 10-15 minutes to give them a bit of color and to ensure that the cheese melts.

And since cooking a chili takes some time and should be a labor of love, I suggest that you break this project down into two days. Make the chili on day one and assemble and bake the burritos on day two, or even three or four, as the chili’s only gonna taste better as it sits. That’s the route I took and therefore didn’t feel like I slaved away in the kitchen for hours. It’s also worth it to cook your own black beans for this as that way the whole ordeal will be even more inexpensive and a lot healthier. Also, I used frozen corn because that’s what we had around, but canned works just as well. And finally, my dried red pepper flakes are super potent so I went with just a teaspoon, but go ahead and go wild there if you’d like a stronger kick.





(Yields at least 4 very generous servings of chili + 10 phyllo burritos //

7.10 EUR for all the chili / 3.37 EUR for all additional burrito stuff / 10.47 EUR for all)

For the chili – the turkey part:

3 tbsp sunflower seed oil (0.04 EUR)

2 cups ground turkey (1.33 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

For the chili – everything else:

3 tbsp sunflower seed oil (0.04 EUR)

2 large onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

6 sweet pickled peperoncinos (0.40 EUR)

2 bay leaves (0.03 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp smoky red paprika (0.07 EUR)

2 large carrots (0.40 EUR)

2 red bell peppers (1.00 EUR)

2 cans diced tomatoes (1.33 EUR)

4 cups precooked black beans (1.00 EUR)

2 cups frozen corn (0.53 EUR)

1 tsp salt (0.01 EUR)

1-2 cups water (–)

Handful of fresh parsley (0.27 EUR)

For assembling the burritos:

10 sheets of phyllo pastry (1.33 EUR)

¼ cup water (–)

2 tbsp sunflower seed oil (0.03 EUR)

2 cups shredded cheese (1.33 EUR)

Additional burrito items:

Sunflower seed oil for greasing the baking tray (0.01 EUR)

Sour cream for topping (0.67 EUR)






Add the oil, turkey, paprika, salt and pepper to a big pot and give everything a good stir. Place on medium heat and cook for 10-15 minutes, until the meat is slightly browned. Stir occasionally and break the meat down into smaller chunks with your spatula. As necessary add a splash of water to the meat to ensure it doesn’t burn. Once cooked, remove all the meat from the pot and set aside.

While your meat is cooking, wash, peel and finely dice all the veggies. Add another three tablespoons of oil to the same pot where you’ve cooked the meat, and throw in diced onion to sauté for about 5-10 minutes, until slightly translucent. Throw in finely chopped garlic and peperoncinos, plus bay leaves, red pepper flakes and Hungarian and smoked paprika. Stir the spices and cook for a minute, so the flavors can bloom. Then dump in diced carrots and bell peppers and a splash of water if needed to deglaze the pot of spices. Cook for a few minutes to slightly caramelize, before returning the meat to the pot and adding in diced tomatoes, beans, corn and salt. Pour enough water so that everything is submerged and bring to a rolling boil. Reduce heat to low and simmer with a lid cracked open for about two hours, while stirring occasionally. If necessary, add in a splash more of water. Taste and adjust seasoning and stir in fresh parsley.

At this point your chili is done and feel free to devour all as it is, or over rice and topped with a bit of shredded cheese and a dollop of sour cream.

For the burrito route, allow the chili to cool down a bit before proceeding, so you give it additional time to thicken and avoid any burn disasters involving hot chili and your body parts. Preheat oven to 180°C. Prepare a large baking tray (or two smaller ones, which is what I did) by greasing them up with oil and setting aside. In a small bowl, whisk together two tablespoons of oil and a quarter cup of water, to brush over the phyllo sheets.

Spread out the phyllo on clean flat surface. Lightly brush each sheet with a water-oil mixture, then add about a quarter cup of the chili to each sheet and sprinkle with some shredded cheese. Roll up the phyllo and snuggly arrange in a prepared baking tray. Lightly brush the top of arranged burritos with water-oil mixture then bake for about 40 minutes until crispy and golden.

Serve warm with a dollop of sour cream. These reheat very well, but you can also freeze a whole tray of unbaked burritos for later. There’s no need to thaw them before baking, just brush with a bit of water-oil mix and bake as you would the freshly made ones.

And you totally deserve a medal (and a burrito!) if you finished reading this gargantuan block of text in a single sitting. 😀






Pozdrav svima! Danas je vaš sretan dan jer ukoliko se odlučite spremiti ovaj recept, završiti ćete sa gomilom izvrsne hrane. I sve će vas koštati jako malo novaca! Ovaj čili je toliko ukusan da je sasvim shvatljivo ako ćete navaliti na njega i jesti ga direktno iz lonca. Ni malo vas ne osuđujem. Ali ja sam ipak odlučila sačuvati i nešto više od polovice za buritose, odnosno meksičke burekiće, i to je ispala izvrsna ideja.

Buritose sam odlučila motati u lisnato tijesto jer je jeftinije od tortilja, a i bila sam raspoložena za nešto hrskavo. Naravno, vi slobodno ovo prilagodite vlastitim željama i uzmite obične tortilje. U tom slučaju ćete buritose trebati peći samo 10-15 minuta, čisto da dobiju malo boje i da vam se sir rastopi.

Pošto kuhanje čilija zahtjeva nešto vremena i dosta ljubavi, predlažem da ovaj projekt razbijete na dva dana. Čili možete skuhati prvi dan, a drugi, ili čak treći ili četvrti, složiti i peći buritose, pošto će čili biti samo još finij kako bude stajao. Osobno sam se i ja odlučila tako napraviti kako ne bi imala osjećaj da robujem u kuhinji od jutra do mraka. Također, isplati se i da sami skuhate crni grah kako bi cijeli pothvat bio još jeftiniji i zdraviji. Ovdje sam uporijebila smrznuti kukuruz jer je to ono što smo imali doma, ali možete staviti i onaj iz konzerve. I za kraj, naš je sušeni čili u pahuljicama bio užasno ljut, pa sam stavila samo žličicu. Vi se slobodno razmašite i prilagodite ljutinu svojem ukusu.


(Za barem 4 izdašne porcije čilija + 10 burek – buritosa;

Za sav čili 53,07 kn / sve dodatno za burek – buritose 25,30 kn // ukupno za sve 78,37 kn)

Za čili – mesni dio:

3 žlice suncokretovog ulja (0,30 kn)

2 šalice mljevene puretine (10,00 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

Za čili – sve ostalo:

3 žlice suncokretovog ulja (0,30 kn)

2 velika luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

6 slatkih ukisljenih feferona (3,00 kn)

2 lovorova lista (0,20 kn)

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

1 žlica slatke crvene paprike (0,50 kn)

1 žličica dimljene slatke paprike (0,50 kn)

2 velike mrkve (3,00 kn)

2 crvene paprike roge (7,50 kn)

2 konzerve sjeckane rajčice (10,00 kn)

4 šalice kuhanog crnog graha (7,50 kn)

2 šalice smrznutog kukuruza (4,00 kn)

1 žličica soli (0,01 kn)

1-2 šalice vode (–)

Pregršt svježeg peršina (2,00 kn)

Za složiti bureke – buritose:

10 kora za savijače (10,00 kn)

¼ šalice vode (–)

2 žlice suncokretovog ulja (0,20 kn)

2 šalice ribanog sira (10,00 kn)

Dodatno za burek – buritose:

Suncokretovo ulje za namatiti kalup za pečenje (0,10 kn)

Kiselo vrhnje za posluživanje (5,00 kn)


U velikom loncu promiješajte skupa ulje, puretinu, papriku, sol i papar. Stavite na srednju vatru i kuhajte 10-15 minuta dok se na mesu ne ulovi smećkasta korica. Povremeno promiješajte, a meso razbijte u manje komadiće špatulom. Po potrebi dodajte i mrvicu vode kako meso ne bi zagorilo. Kada je meso gotovo, maknite ga iz lonca i stavite na stranu.

U međuvremenu, dok se meso kuha operite, ogulite i fino nasjeckajte svo povrće. U onaj isti lonac u kojem ste kuhali meso dodajte još tri žlice ulja i nasjeckani luk, pa dinstajte oko 5-10 minuta dok ne postane staklast. Ubacite sjeckani češnjak i feferone, te lovor, čili, slatku i dimljenu papriku. Promiješajte začine i kuhajte ih samo minutu, da se arome otpuste. Sada sa malo vode dodajte sjeckanu mrkvu i papriku rogu te promiješajte kako bi se začini otpustili sa dna lonca. Par minuta kuhajte da se sve lagano karamelizira prije nego u lonac vratite meso i ubacite rajčice, grah, kukuruz i sol. Podlijte sa onoliko vode koliko treba da se sve potopi i pustite da zavrije. Smanjite vatru i uz povremeno miješanje krčkajte sa odškrinutim poklopcem oko dva sata. Po potrebi dodajte još mrvicu vode. Kušajte i prilagodite začine te na kraju umiješajte svježi peršin.

Vaš je čili sada gotov i slobodno možete na njega navaliti. Možete ga poslužiti bez ikakvih dodataka takvog kakav je ili preko kuhane riže, sa malo ribanog sira, kao i sa žlicom kiselog vrhnja.

Ako se odlučite ići dalje i raditi buritose, pustite da se čili malo ohladi prije nego što nastavite. Čili će se još zgusnuti kako se bude hladio, a također ćete izbjeći i potencijalne katastrofične opekline koje uključuju vrući čili i vaše dijelove tijela. Zagrijte pećnicu na 180°C. Veliki protvan (ili dva manja) namastite uljem i stavite na stranu. Napravite premaz za kore tako da u maloj zdjelici pomiješate dvije žlice ulja i četvrtinu šalice vode.

Kore za savijače raširite na čistoj radnoj plohi. Svaku koru lagano premažite mješavinom ulja i vode, pa onda na nju dodajte oko ¼ šalice čilija. Posipajte sa malo ribanog sira, zarolajte i slažite u pripremljeni protvan. Kada ste složili buritose, po vrhu ih još dodatno premažite sa mješavinom ulja i vode te pecite oko 40 minuta dok ne budu hrskavi i zlatni.

Poslužite toplo sa malo kiselog vrhnja. Buritosi se super podgrijavaju, ali ih također možete i smrznuti skupa sa protvanom prije nego ste ih stavili peći. Kasnije ne trebate ništa odmrzavati, samo premažite smrznute buritose sa malo vode i ulje te pecite baš kao što bi ste i one svježe.

A ako ste ovaj gargantuanski blok tektsa pročitali u jednom sjedenju, zaslužujete medalju (i burito)! 😀

Black Bean Turkey Chili + A Phyllo Burrito Recipe / Čili od crnog graha i puretine + recept za meksičke bureke

Baked Stuffed Peppers in Tomato Sauce / Pečene punjene paprika u umaku od rajčice

A summer without stuffed peppers is in my humble opinion no summer at all. Yeah, sure, there might be sun and excess sweating involved, you might even dip your toes into the sea, but the smell of stuffed pepper cooking is what really gives the summer that familiar feeling. I usually cook the peppers in a pot, but this time decided to try making them in the oven to get that nice charred kick. This dish holds in the fridge for a few days and reheats great, so don’t be shy and cook up more in advance.



(Yields 8 peppers / 0.81 EUR per pepper / 6.50 EUR for all)

8 large green peppers (1.33 EUR)

500 grams ground turkey (3.33 EUR)

1 large onion, diced (0.10 EUR)

3 garlic cloves, minced (0.10 EUR)

2 cups precooked rice (0.20 EUR)

1 egg (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

3 cups tomato sauce (1.00 EUR)




Preheat oven to 200°C. Wash peppers and carefully carve the stems and seeds out. In a bowl mix together turkey, onion, garlic, rice, egg, salt, pepper, paprika and parsley. Stuff the filling into carved peppers and arrange peppers in an oven-safe dish so the carved sides are turned upwards. Pour tomato sauce around peppers, cover the dish with aluminum foil and bake for an hour. After one hour carefully (Watch out for the steam!) remove the foil and bake peppers for additional 20-30 minutes, until the tops get crispy and slightly charred. Serve hot with mashed, boiled or roasted potatoes.



Ljeto bez punjenih paprika po mojem skromnom mišljenju uopće nije ljeto. Da, da, možda bude sunca i prekomjernog znojenja. Možda čak umočite prste u more. Ali miris paprika koje se kuhaju ili peku je ono što ljetu daje onaj poznati osjećaj. Punjene paprike obično radim u loncu na štednjaku, ali sam se ovaj puta odlučila da ih probam napraviti u pečnici da dobijem onaj fini zapečeni šmek. Ovo jelo možete par dana čuvati u hladnjaku, a pošto se super podgrijava, nemojte se sramiti i skuhajte više.


(Za 8 paprika / 6,10 kn po paprici / 48,76 kn za sve)

8 velikih paprika babura (10,00 kn)

500 g mljevene puretine (25,00 kn)

1 veliki luk, sitno nasjeckan (0,75 kn)

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

2 šalice kuhane riže (1,50 kn)

1 jaje (1,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

3 šalice pasirane rajčice (7,50 kn)


Zagrijte pećnicu na 200°C. Operite paprike i pažljivo im izdubite peteljke i koštice. U zdjeli pomiješajte puretinu, luk, češnjak, rižu, jaje, sol, papar, crvenu papriku i peršin. Izdubljene paprike napunite smjesom te ih poslažite u dubljem protvanu, tako da izdubljeni dio gleda prema gore. Oko paprika izlijte pasiranu rajčicu, pokrijte posudu aluminijskom folijom, te pecite sat vremena. Nakon sat vremena pažljivo (Pazite se pare!) maknite foliju pa pecite još dodatnih 20-30 minuta, dok se paprike po vrhu lijepo ne zapeku. Poslužite vruće sa pire krumpirom, ili pak kuhanim ili pečenim krumpirima.

Baked Stuffed Peppers in Tomato Sauce / Pečene punjene paprika u umaku od rajčice

Baked Turkey Meatballs / Pečene pureće mesne okruglice

I’ve been in a mood for meatballs for the longest time ever. Since the weather is pretty warm, I decided to make the meatballs with ground turkey, as it’s lighter than beef or pork. Naturally, the batch I’ve prepared was huge, so I munched on these for the whole week. Feel free to scale down and adjust the amounts to your liking.



(Yields about 40 meatballs / 0.21 EUR per meatball, 8.35 EUR for all)

1 large onion (0.10 EUR)

5 garlic cloves (0.17 EUR)

1.200 grams of ground turkey (6.67 EUR)

1 egg (0.20 EUR)

1 cup bread crumbs (0.40 EUR)

¼ cup sunflower seed oil (0.10 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

½ cup Ajvar – red horn pepper paste, here and here are recipes for homemade (0.40 EUR)

1 tsp smoky red paprika (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried chili flakes (0.03 EUR)

2 tsp salt (0.01 EUR)




Preheat the oven to 200°C. Finely dice the onion and mince garlic. In a large bowl mix all of the ingredients together with your hands. Using a spoon or a small ice cream scoop (which is my personal favorite for this job) scoop up the mixture and form into small balls. Spread the meatballs on a baking tray and bake for about 30 minutes, until they are nice and crispy on the outside. You can also bake the meatballs in a silicone muffin tray, which I find even better for the job as it makes the cleaning less tedious. These meatballs reheat great and once baked should keep in your fridge for at least five days.



Već mi se sto godina jedu mesne okruglice, a pošto je vrijeme dosta toplo, odlučila sam se za mljevenu puretinu jer je lakša od svinjetine ili junetine. Naravno, morala sam odma napraviti enormnu količinu pa sam okruglice tamanila cijeli tjedan. Vi slobodno prilagodite količine sastojaka svojim potrebama.


(Za oko 40 okruglica / 1,56 kn po okruglici / 62,52 kn za sve)

1 veliki luk (0,75 kn)

5 češnjeva češnjaka (1,25 kn)

1.200 grama mljevene puretine (50,00 kn)

1 jaje (1,50 kn)

1 šalica krušnih mrvica (3,00 kn)

¼ šalice suncokretovog ulja (0,75 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

½ šalice ajvara – tu i tu su recepti za domaći (3,00 kn)

1 žličica dimljene crvene paprike (0,50 kn)

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

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

2 žličice soli (0,02 kn)


Zagrijte pećnicu na 200°C. Fino nasjeckajte luk i češnjak. U velikoj zdjeli rukama dobro izmješajte sve sastojke. Žlicom ili malom žlicom za sladoled (što je moj osobni favorit za ovaj posao) grabite smjesu i oblikujte u male kuglice. Okruglice raširite po protvanu za pečenje i pecite oko 30 minuta, dok se izvana lijepo ne zahrskaju. Okruglice možete također peći i u silikonskom kalupu za mafine, što je po meni još bolje jer olakšava čišćenje. Ove okruglice se super podgrijavaju, a jednom pečene u frižideru mogu držati barem pet dana.

Baked Turkey Meatballs / Pečene pureće mesne okruglice

Turkey and Mushroom Phyllo Rolls / Burek sa puretinom i gljivama

I know, I know, we’ve just finished with the holidays and are probably all ready for a detox and yet here I am, bringing such a rich dish on the table. In my defense, I’ve made this prior to Christmas and everything else I’ve ingested afterwards. I just couldn’t get around to write up a post about it. Well, since I am on vacation as of three days ago, the post is finally being compiled.

Please be warned that this recipe yields an enormous amount and could easily feed 8-10 people, especially if served with a nice big salad. However, this dish both freezes and reheats great, so don’t be afraid to stock up. Oh, and don’t be intimidated by this super long block of text. You’ll see that this dish is actually quite simple to make and, while it might take up some time, it’s most absolutely worth it.


(Yields 12 rolls / 0.93 EUR per roll / 11.17 EUR for all)

To assemble the rolls:

12 sheets of phyllo pastry (1.33 EUR)

500 grams of turkey breast (4.67 EUR)

1 tsp salt, divided (0.01 EUR)

1 tsp freshly ground black pepper, divided (0.01 EUR)

3 tbsp sunflower seed oil, divided (0.02 EUR)

2 large onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

3 tbsp butter (0.40 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

Handful of Shiitake mushrooms (1.33 EUR)

2 cups of chicken stock (0.48 EUR)

Handful of fresh parsley (0.13 EUR)

2 tbsp corn starch (0.07 EUR)

2 tbsp warm water (–)

To pour over rolls:

1/3 cup chicken stock (0.08 EUR)

2 tbsp butter (0.27 EUR)


Butter for greasing the baking dish (0.07 EUR)



Start off by cutting turkey breast into small cubes, then toss them with ½ teaspoon of salt and ½ teaspoon of pepper and allow to sit for about 20 minutes. Meanwhile you can dice the onion, mince garlic, cut mushrooms into thin strips and finely chop up parsley, so you have everything ready for later on.

Place a larger pot on high heat, add 1 tablespoon of oil to it and stir-fry half of the turkey. Using a slotted spoon remove the meat from the pot and set aside, add another tablespoon of oil and fry the rest of the meat. Remove all meat and keep aside.

Add remaining oil to the pot and sauté onion until softened and slightly translucent. Add in minced garlic, stir and cook for a minute or two. Now add in butter, mushrooms and remaining salt and pepper and stir everything well. Cook for about 10 minutes, so the mushrooms can soften down. Pour stock over, add in parsley and bring to a rolling boil. Once boiling, dissolve corn starch in warm water and stir into the filling so it thickens. Return the fried turkey back to the pot, stir everything well, then taste and adjust seasoning.


Allow the filling to cool down a bit. Meanwhile grease your baking dish or dishes with a bit of butter and set aside. I assembled my rolls in two baking dishes, baking one right away and freezing one for later, so do this the way it works for you.

When ready to bake, preheat oven to 180°C. Spread phyllo sheets on clean flat surface. Assemble the rolls by adding about 3 tablespoons of filling to each phyllo sheet and roll them up, then nest the rolls neatly in to the prepared baking dish. If you’re planning to freeze the rolls, cover the prepared baking dish with assembled rolls with cling foil, then stash in the freezer. There is no need to thaw the rolls before baking, just add about 5 minutes to the total baking time. Otherwise, place the rolls in preheated oven and bake for 30 minutes, until golden and crispy.


If you enjoy the rolls super crispy, you can eat them up right away because they are ready. I prefer mine softened, so I add an additional step. Please note that the amount of stock and butter for drizzling over rolls are for the total amount of 12 rolls which are in the recipe. If you froze a portion, adjust the amount accordingly so you don’t end up with a soggy mess.

Once the rolls are baked, bring the remaining 1/3 cup of stock to a boil with 2 tbsp of butter. Drizzle this mixture over baked rolls, cover the baking dish with aluminum foil and return to the oven for another 10 minutes. Be super careful when handling the baking dish because it’s gonna be hot. Also, be equally careful when removing the foil so the steam doesn’t get to you. Cut the rolls up in smaller pieces and serve them warm. For reheating, just nuke them up in a microwave for half a minute or reheat in the oven in a covered oven-safe dish.

Znam, znam, tek smo završili sa blagdanima i svi smo skupa vjerojatno spremni za jedan detox, a eto mene sa jednim ovako bogatim jelom. U svoju obranu mogu reći da sam ovo radila prije Božića i prije nego što sam potamanila sve što je uslijedilo. Ali jednostavno nisam nikako uspijevala sjesti i napisati recept. E pa pošto sam od prije tri dana na godišnjem odmoru, ovaj post je napokon napisan.

Molim vas da imate na umu da je ovo recept za enormnu porciju i lako može nahraniti 8-10 ljudi, posebno ako bureke poslužite sa nekom lijepom velikom salatom. No ovo se jelo također i super smrzava i podgrijava, pa se nemojte bojati napraviti zalihu. E da, i nedajte da vas ovaj super dugi blok teksta obeshrabri. Ovakav burek je jako jednostavan za napraviti, a iako možda zahtijeva malo više vremena, stvarno se isplati jer je prefin.


(Za 12 bureka / 6,98 kn po bureku / 83,73 kn za sve)

Za nadjev za bureke:

12 komada kora za savijače (10,00 kn)

500 g purećih prsa (35,00 kn)

1 žličica soli, podijeljena (0,01 kn)

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

3 žlice suncokretovog ulja, podijeljene (0,15 kn)

2 velika luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

3 žlice maslaca (3,00 kn)

500 g šampinjona (15,00 kn)

Pregršt gljiva shii taka (10,00 kn)

2 šalice pilećeg temeljca (3,62 kn)

Pregršt svježeg peršina (1,00 kn)

2 žlice kukuruznog škroba (0,50 kn)

2 žlice tople vode (–)

Za zaljev:

1/3 šalice pilećeg temeljca (0,60 kn)

2 žlice maslaca (2,00 kn)


Maslac za namastiti posudu za pečenje (0,50 kn)


Za početak narežite puretinu na sitne kockice, pomiješajte sa po ½ žličice soli i ½ žličice papra, pa ostavite da miruju 20-tak minuta. U međuvremenu možete narezati luk, češnjak, gljive i peršin da vam sve bude kasnije spremno.

Stavite veći lonac na jaku vatru, pa na žlici ulja ispecite pola puretine. Maknite meso kada je gotovo, dodajte novu žlicu ulja i ispecite ostatak mesa. Svo meso izvadite iz lonca i držite sa strane.

Dodajte ostatak ulja i na njemu izdinstajte luk da omekša i postane staklast. Ubacite češnjak, promiješajte i kuhajte minutu-dvije. Sada dodajte maslac, gljive i ostatak soli i papra, pa sve dobro promiješajte. Kuhajte desetak minuta, dok gljive ne omekšaju. Prelijte temeljac, dodajte sjeckani peršin i pustite da zavrije. Razmutite kukuruzni škrob u vodi i umiješajte u kipući nadjev da ga zgusnete. Vratite u lonac pečenu puretinu, sve dobro promiješajte, kušaje i prilagodite začine.

Pustite da se nadjev malo ohladi. U međuvremenu namastite posudu ili posude za pečenje i stavite na stranu. Ja sam bureke raspodijelila u dva protvana, s time da sam jedan pekla odmah, a drugi smrznula za kasnije, pa organizirajte situaciju kako vama najbolje odgovara.

Kada ste spremni za pečenje, zagrijte pećnicu na 180°C. Raširite kore na čistoj ravnoj površini. Na svaku koru stavite oko 3 žlice nadjeva, zarolajte i slažite u pripremljeni protvan. Ako planirate smrzavati bureke, samo pokrijte protvan sa složenim burekima sa prozirnom folijom i stavite u frizer. Nemorate ništa odmrzavati prije pečenja, samo pecite još dodatnih 5 minuta. U protivnom, stavite bureke u pećnicu i pecite 30 minuta, dok ne postanu zlatno-žuti i hruskavi.

Ako volite hrskave bureke, možete ih odmah sada jesti jer su spremni. Ja volim da su mekaniji, pa dodajem i zaljev. Imajte na umu da je količina zaljeva ovdje u receptu za svih 12 bureka, pa ako ste nešto smrzavali prilagodite količinu da ne završite sa gnjecavim užasom.

Kada su bureki pečeni stavite da ostatak od 1/3 šalice temeljca sa 2 žlice maslaca zavrije. Pokapajte ovaj zaljev po pečenim burecima, pokrijte protvan aluminijskom folijom i vratite u pećnicu na 10 još minuta. Budite jako oprezni kada baratate protvanom jer će sve biti vruće, kao i kada ćete micati foliju sa njega, da vas para ne zahvati. Bureke narežite na manje komade i poslužite tople. Za podgrijavanje, bombardirajte ih u mikrovalnoj pola minute ili podgrijte u pećnici u poklopljenoj posudi.

Turkey and Mushroom Phyllo Rolls / Burek sa puretinom i gljivama

Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi

We are not big meat eaters at home. When we do eat meat, it’s mostly either minced, or clean, lean cuts like chicken breast or pork fillets, or something really easy and similar to that. Stuff that comes attached to a bone? Nah. That feels like too much of a hassle. Especially if there is roasting involved. I’m always scared that I’ll bite into raw, bloody hunks of meat surrounding the bone.

But then we were given a whole turkey. I dropped the idea of roasting it intact right away. We could never manage to eat such a gigantic bird, and even if we did, roasting a whole turkey seems like too daunting of a task with too many uncertainties. Plus, I still haven’t fully recovered from the oven scrubbing action after roasting a whole chicken on a beer bottle. But that’s a whole different story. (The chicken was delicious, though.) IMGP4399

Anyway, after mulling over what to do with a whole turkey, I’ve figured the best approach would be chopping the bird up and processing different things in different ways. And thus thighs and legs went to dry marinade for slow cooked pulled meat dish, which you can later use for sandwiches, tacos, stews, salads, or have on its own with a side of some potatoes and veggies.


(Yields at least 4 servings / 1.37 EUR per serving / 5.48 EUR for all)

2 turkey legs and 2 turkey thighs (5.33 EUR)

1tsp salt (0.01 EUR)

1 tbsp Hungarian sweet paprika (0.07 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sugar (0.01 EUR)

¼ tsp ground nutmeg (0.01 EUR)

1 tbsp vegetable oil (0.01 EUR)

1 tsp apple cider vinegar (0.01 EUR)



Using a sharp paring knife remove skin from turkey and save for broth or discard. In a small bowl, mix together salt, sweet paprika, smoked paprika, black pepper, sugar and nutmeg. Place meat in a freezer bag, pour marinade mix over and, using your hands, rub well into the meat. This might seem like an awful lot of marinade, but worry not. Close the bag and allow meat to marinade in a fridge, ideally for 24 hours.


When ready to bake, preheat oven to 150°C. For easy cleanup, line baking pan with aluminum foil and lightly coat the foil with a tablespoon of oil. Remove meat from freezer bag and place in a prepared pan. Discard any liquid and marinade residue remaining in the bag. Tightly cover baking pan and meat in it with another sheet of aluminum foil and bake covered for 3 hours. Be very careful when peeling the foil from the pan, there is going to be a lot of hot steam in there. You’ll know the meat is done when it’s pulling away from the bone.

Let the meat sit for at least 15 minutes before separating from the bones and cleaning any remaining veins and fat. Shred the meat using two forks, pour over any juices remaining from the roasting with 1 teaspoon of apple cider vinegar, stir and serve.


Mi doma i nismo neki veliki mesojedi. Kada jedemo meso, uglavnom je to ili faširano, ili čisti jednostavni komadi pilećih prsa ili svinjski file. Stvari koje su prikačene na kost? Ne baš. To mi se uvijek čini kao previše posla. Posebno ako je u pitanju pečenje. Uvijek se bojim da ću zagristi o krvavu hrgu mesa oko kostiju.

Ali dobili smo cijelu puricu. Odmah sam odustala od ideje da ju pečem u komadu. Nikad ne bi uspjeli pojesti tu pričurinu. A čak i da tome nije tako, pečenje cijele purice čini mi se kao preogroman projekt sa previše neizvjesnosti. Osim toga, još uvijek se oporavljam od ribanja pečnice koje je slijedilo nakon pečenja cijelog piceka na pivskoj boci. Ali to je skroz druga priča. (Picek je bio jako fini.)

Uglavnom, nakon mozganja i premišljanja, zaključila sam da je najbolje puricu raskomadati i različite komade pripremiti na različite načine. Tako su bataci i zabatci završili u ovom jelu koje kasnije možete koristiti u sendvičima, tacosima, gulašima, salatama ili jesti samo za sebe, sa krumpirima i povrćem za prilog.


(Za barem 4 porcije / 10,26 kn po porciji / 41,03 kn za sve)

2 pureća batka i 2 pureća zabatka (40,00 kn)

1 žličica soli (0,01 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice dimljene paprike (0,25 kn)

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

1 žličica šećera (0,01 kn)

¼ žličice mljevenog muškatnog oraščića (0,10 kn)

1 žlica suncokretovog ulja (0,05 kn)

1 žličica jabučnog octa (0,01 kn)


Oštrim nožićem skinite kožu sa mesa pa sačuvajte za temeljac ili bacite. U maloj posudi izmiješajte sol, slatku papriku, dimljenu papriku, papar, šećer i muškatni oraščić. Stavite meso u vrećicu za smrzavanje pa preko pospijte marinadu i rukama ju dobro utrljajte u meso. Možda vam se čini da je ovo previše marinade, ali ništa ne brinite. Dobro zatvorite vrećicu pa ostavite meso da se marinira u hladnjaku, najbolje 24 sata.

Kada ste spremni za pečenje, zagrijte pećnicu na 150°C. Za lakše čišćenje, obložite tepsiju za pečenje aluminijskom folijom i foliju premažite sa žlicom ulja. Izvadite meso iz vrećice i poslažite po tepsiji, a eventualni ostatak marinade i tekućinu koja se skupila u vrećici bacite. Čvrsto pokrijte tepsiju sa mesom još jednim komadom folije i pecite 3 sata. Budite jako oprezni kada mičete foliju jer će ispod biti puno vruće pare. Znati ćete da je meso gotovo kada se bude lako odvajalo od kostiju.

Pustite da meso odstoji barem 15-tak minuta prije nego ga krenete skidati sa kostiju i čistiti od žilica i masnoće. Sa dvije viljuške natrgajte meso, prelijte preko sokove koji su se skupili od pečenja sa žličicom jabučnog octa, promiješajte i poslužite.

Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi