turkey

Turkey Pašticada / Pureća pašticada

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Pašticada is a famous Dalmatian dish which is typically made with beef. Traditionally, the meat is pierced and stuffed with veggies and pancetta, then marinated in a mixture of spices, red wine and vinegar, and finally slowly simmered in a sauce of mixed root veggies, aromatics, prunes and prosecco. Of course, me being me, I decided to simplify things a lot and skip certain steps. However, the final flavor of the dish with a mixture of sweet, savory, spicy and acid was excellent, so I highly recommend that you give this dish a chance, even in such a simplified form.

While this recipe is pretty time consuming and requires a bit of planning ahead, it produces a ton of food. The leftovers are even better when reheated and all the extras can also be frozen for future times.

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INGREDIENTS:

(Yields 12 generous servings / 1.44 EUR per serving / 17.30 EUR for all)

For the meat and marinade:

2 whole boneless and skinless turkey breast fillets, about 1,5 kilos in total (10.00 EUR)

1 cup red wine (1.33 EUR)

1 cup red wine vinegar (0.27 EUR)

1 cup water (–)

2 tsp salt (0.01 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

2 bay leaves (0.05 EUR)

For the sauce:

4 tbsp pork lard (0.05 EUR)

4 onions (0.40 EUR)

4 carrots (0.40 EUR)

½ small celeriac root (0.60 EUR)

½ cup finely diced pancetta (1.00 EUR)

6 garlic cloves (0.20 EUR)

Bunch on fresh parsley (0.13 EUR)

10 prunes (0.40 EUR)

4 tbsp sugar (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp ground nutmeg (0.03 EUR)

1 tsp dried rosemary leaves (0.07 EUR)

2 bay leaves (0.05 EUR)

2 tbsp tomato paste (0.13 EUR)

1 cup tomato puree (0.27 EUR)

1 cup red wine (1.33 EUR)

3-4 cups veggie broth (0.27 EUR)

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METHOD:

Prepare the meat 24-48 hours in advance. In a deep pot (which you will later use for cooking), mix together red wine, red wine vinegar, water, salt, garlic powder, black pepper, red pepper flakes and bay leaves until the salt is fully dissolved. Place the meat into the pot, making sure everything is fully submerged. Refrigerate the meat in the marinade for 24-48 hours (the longer, the better), making sure to turn the meat pieces over a few times throughout the process.

After the meat has sat in its marinade, discard all the liquids, rinse the pot and pat the meat dry. Add lard to your pot, place it on medium-high heat and sear the meat on all sides for a few minutes. Remove the seared meat from the pot and set aside. Meanwhile, wash, peel and finely dice all your veggies. You can totally chop everything up in a food processor to make life easier.

Once you’ve removed the seared meat from pot, add to the pot your chopped onions, carrots and celeriac. Cook the veggies for about 15-20 minutes to slightly caramelize. Once all of the excess water has evaporated, add in diced pancetta, stir and cook for about 5-10 minutes to crisp up slightly. Finally, add in chopped garlic and parsley stalks (reserve the leaves for later), stir and cook for a minute until fragrant. Add in prunes, sugar, salt, black pepper, red pepper flakes, nutmeg, rosemary, bay leaves, tomato paste, tomato puree and wine. Bring to a boil, then cook for a few minutes until all of the alcohol has evaporated. Then return the meat to the pot and add in enough broth until the meat is fully submerged. Bring to a boil, reduce heat and simmer with a lid cracked open for about 3 hours.

While the meat is simmering, be sure to check on it every now and then, stirring as best you can and adding in a bit of liquid if needed. After three hours, turn off heat and carefully remove the meat from the sauce. Fish out and discard the bay leaves, then pulse the sauce until smooth with an immersion blender. If needed, add in more broth or water to thin the sauce out. Taste the sauce and adjust seasoning. Slice the meat up (mine was so soft that it was falling apart), then return it to the sauce. Stir in the reserved parsley leaves.

Serve warm over a carb of your choice. Our favorites are gnocchi or cooked polenta.

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Iako se pašticada tradicionalno radi sa junetinom koja se našpika povrćem i pancetom, ja ne bi bila ja da nisam odlučila stvari malo promijeniti i pojednostaviti. Konačno je rezultat svejedno ispao odličan i jako sam zadovoljna sa finalnim balansom slatkog, slanog, pikantnog i kiselog. Stoga vam definitivno preporučam da isprobate ovo jelo, čak i u ovako pojednostavljenoj verziji.

Iako će vam za pripremu i ove moje pašticade trebati dosta vremena i malo planiranja, na kraju ćete dobiti tonu hrane. Meni je sve bilo još puno ukusnije kada se podgrijalo, a dio sam čak i zamrznula i bilo je super kasnije.

SASTOJCI:

(Za 12 izdašnih porcija / 10,85 kn po porciji / 130,18 kn za sve)

Za meso i marinadu:

2 cijela komada purećih prsa bez kostiju i kuže, sve zajedno oko 1,5 kg (75,00 kn)

1 šalica crnog vina (10,00 kn)

1 šalica crvenog vinskog octa (2,50 kn)

1 šalica vode (–)

2 žličice soli (0,02 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

2 lovorova lista (0,40 kn)

Za umak:

4 žlice svinjske masti (0,40 kn)

4 luka (3,00 kn)

4 mrkve (3,00 kn)

½ manjeg celera (4,50 kn)

½ šalice fino nasjeckane pancete (7,50 kn)

6 češnjeva češnjaka (1,50 kn)

Pregršt svježeg peršina (1,00 kn)

10 suhih šljiva (3,00 kn)

4 žlice šećera (0,20 kn)

1 žličica soli (0,01 kn)

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

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

½ žličice muškatnog oraščića (0,25 kn)

1 žličica sušenih listića ružmarina (0,50 kn)

2 lovorova lista (0,40 kn)

2 žlice koncentrata od rajčice (1,00 kn)

1 šalica pasirane rajčice (2,00 kn)

1 šalica crnog vina (10,00 kn)

3-4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Meso pripremite 24-48 sati unaprijed. U dubokom loncu (u kojem ćete poslije sve i kuhati) pomiješajte vino, ocat, vodu, sol, češnjak u prahu, papar, čili i lovor, tako da se sol skroz rastopi. Komade mesa stavite u lonac, s time da vodite računa o tome da sve bude skroz potopljeno. Meso u marinadi stavite u hladnjak na 24-48 sati (što duže, to bolje), a komade mesa s vremena na vrijeme i preokrenite.

Nakon što je meso odstajalo u marinadi, bacite svu tekućinu iz lonca, lonac malo isperite, a meso posušite kuhinjskim ručnikom. U loncu rastopite mast, pa meso zapecite na srednje jakoj vatri, po par minuta sa svih strana, samo da se na mesu napravi korica i pore se začepe. Kada ste ga zapekli sa svih strana, puretinu maknite iz lonca i stavite na stranu. U međuvremenu operite, ogulite i nasjeckajte sitno svo povrće, a možete si tu pomoći i sa multipraktikom.

Kada ste meso maknuli iz lonca, u lonac ubacite sjeckane luk, mrkve i celer. Povrće kuhajte jedno 15-20 minuta da se blago karamelizira. Kada je sva voda isparila iz povrća, ubacite u lonac sjeckanu pancetu, te i nju kuhajte jedno 5-10 minuta da se blago zahrska. Na posljetku, dodajte i sjeckani češnjak i stabljike peršina (lišće sačuvajte za kasnije), pa i njih kuhajte koju minutu da zamiriše. Dodajte u lonac šljive, šećer, sol, papar, čili, muškatni oraščić, ružmarin, lovor, koncentrat rajčice, pasiranu rajčicu i vino. Pustite da zavrije pa onda kuhajte par minuta da alkohol ispari. Vratite meso u lonac i sve podlijte sa dovoljno temeljca koliko treba da je puretina skroz potopljena. Pustite da sve zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 3 sata.

S vremena na vrijeme bacite pogled na pašticadu i promiješajte koliko možete, a prema potrebi i podlijte sa još tekućine. Nakon tri sata maknite sve sa vatre i meso pažljivo izvadite iz umaka. Ispecajte lovorove listove, a umak propulsirajte sa blenderom da bude gladak. Po potrebi možete dodati još temeljca ili vode da umak malo razrijedite. Kušajte i prilagodite začine, a puretinu narežite i vratite u umak. Moja je bila toliko mekana da se počela raspadati. U sve to umiješajte lišće peršina koje ste bili sačuvali.

Pašticadu poslužite toplu, preko nekog ugljikohidrata po vašem izboru. Nama su top njoki ili kuhana palenta.

Turkey Pašticada / Pureća pašticada

Spicy Turkey and Green Bean Stew / Pikantno varivo sa puretinom i mahunama

Crunch Crunch Away, , , , , , , , 1 Comment

This easy little stew is well seasoned and brings together the best from two quite different styles of cooking. Initially it starts off as a stir-fry, but then you finish everything with a nice simmer, so all the aromas have time to develop and mingle. I served it over cooked rice, but you can totally have it with a nice hunk of crusty bread as well.

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INGREDIENTS:

(Yields 4 servings / 0.93 EUR per serving / 3.73 EUR for all)

For the meat:

200 grams of turkey breast fillets (1.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

2 tbsp Sriracha (0.13 EUR)

For the stew:

2 tbsp coconut oil (0.13 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

Thumb-sized piece of ginger (0.13 EUR)

4 garlic cloves (0.13 EUR)

300 grams frozen green beans (0.80 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 tsp smoked paprika (0.07 EUR)

1 tsp ground turmeric (0.07 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp brown sugar (0.01 EUR)

2 tbsp tomato paste (0.13 EUR)

2 cups veggie broth (0.13 EUR)

1 tbsp corn starch (0.03 EUR)

½ cup warm water (–)

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METHOD:

Cut the meat into small cubes, then toss together with salt, black pepper, soy sauce and Sriracha. Allow to sit for about half an hour. While the meat is resting, wash, peel and chop up all the veggies.

Place a wok or deep skillet on medium-high heat and add in coconut oil and meat. Cook for about 5 minutes, until slightly crispy before adding in onion and carrots. Allow the veggies to slightly caramelize and then add in minced ginger and garlic. Give everything a good stir and allow the spices to become fragrant just for a minute before you add in green beans, salt, black pepper, red pepper flakes, paprika, turmeric, curry powder, brown sugar, tomato paste and veggie broth. Bring to a gentle simmer, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes dissolve corn starch in water and stir into the stew to thicken. Taste and adjust seasoning, then serve with a carb of your choice.

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Ovo jednostavno pikantno varivo (ili bolje reći, gulaš) je dobro začinjeno i na neki način objedinjuje u sebi najbolje stvari iz dva totalno različita stila kuhanja. Prvo krenete sa stir-fry prženjem kao za jela iz woka, a na kraju sve završite sa dobrim krčkanjem, tako da se arome sjedine i prožmu. Ja sam ovo jelo poslužila sa kuhanom rižom, ali totalno bi super išlo i uz komad nekog lijepog hrskavog kruha.

SASTOJCI:

(Za 4 porcije / 7,01 kn po porciji / 28,02 kn za sve)

Za meso:

200 g fileta od purećih prsa (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

2 žlice Srirache (1,00 kn)

Za varivo:

2 žlice kokosovog ulja (1,00 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

Komadić đumbira veličine palca (1,00 kn)

4 češnja češnjaka (1,00 kn)

300 g smrznutih mahuna (6,00 kn)

½ žličice soli (0,01 kn)

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

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

1 žličica dimljene paprike (0,50 kn)

1 žličica kurkume u prahu (0,50 kn)

1 žlica curry praha (1,00 kn)

1 žlica smeđeg šećera (0,10 kn)

2 žlice koncentrata rajčice (1,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

1 žlica kukuruznog škroba (0,25 kn)

½ šalice tople vode (–)

PRIPREMA:

Meso narežite na male kockice, pa pomiješajte sa solju, paprom, soja sosom i Srirachom. Pustite da odstoji oko pola sata. Dok meso odmara, operite, ogulite i nasjeckajte svo povrće.

Stavite wok ili dublju tavu na srednje jaku vatru, pa dodajte meso. Kuhajte oko pet minuta da se malo zahrska prije nego dodate luk i mrkve. Pustite da se povrće blago karamelizira pa dodajte još sjeckani đumbir i češnjak. Dobro sve promiješajte, pa kada začini zamiriše ubacite mahune, sol, papar, čili, papriku, kurkumu, curry, smeđi šećer, koncentrat rajčice i temeljac. Ostavite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 20-tak minuta.

Nakon 20 minuta kukuruzni škrob rastopite u vodi te umiješajte u varivo da se ono zgusne. Kušajte i prilagodite začine, pa poslužite sa ugljikohidratom po vašem izboru.

Spicy Turkey and Green Bean Stew / Pikantno varivo sa puretinom i mahunama

Lentil and Turkey Ragu / Ragu s lećom i puretinom

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For whatever reason, lately I’ve really been in a mood for deep and rich sauces. Those are usually pretty simple to make, but they require some time and patience. With slow and long simmer, you’ll get those delicious flavors that can only develop over time. So, if you are not famished and have plenty of time to kill, here’s an awesome ragu recipe for you to try out. You can serve it over any pasta of your choice. We went for gnocchi and it was a very delicious success.

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INGREDIENTS:

(Yields 6 servings / 0.82 EUR per serving / 4.94 EUR for all)

For the meat:

300 grams of boneless, skinless turkey breast (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tbsp toasted sesame oil (0.07 EUR)

For the sauce:

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 carrots (0.20 EUR)

1 broccoli stalk – use the florets elsewhere (0.20 EUR)

1 red bell pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 cup precooked green or black lentils (0.20 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 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried thyme (0.07 EUR)

1 tsp dried basil (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tbsp mustard (0.13 EUR)

2 cups tomato puree (0.54 EUR)

2 cups veggie broth (0.13 EUR)

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METHOD:

Cut the meat into small cubes, then toss with salt, pepper, soy sauce and sesame oil. Leave it to sit for at least 30 minutes to marinade. While the meat is resting, prep all your veggies by washing, peeling and finely dicing them.

Place a deep skillet on medium heat and add in the sunflower seed oil and the meat. Cook for about 5-10 minutes to slightly caramelize. Then add in diced onion, carrots, broccoli stalk, bell pepper and garlic. Stir and cook for about 10 minutes so the veggies sweat out and start to brown before adding in the lentils, salt, black pepper, red pepper flakes, garlic powder, paprika, bay leaf, thyme, basil, parsley, tomato paste, mustard and tomato puree. Give everything a really good stir, add a bit of broth and bring to a gentle simmer.

Cover with a lid cracked open and simmer on very low for 2-3 hours, while stirring occasionally and adding in more broth, bit by bit as needed. Taste and adjust seasoning, then serve over a carb of your choice. This ragu freezes and reheats wonderfully, so it’s a good idea to make a bigger batch. The future you will definitely thank you for it.

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Ne znam koji je točno razlog tome, ali u zadnje vrijeme mi se baš jedu bogati i gusti umaci kao što je ovaj. Stvar sa takvim jelima je da ih je obično prilično jednostavno za pripremiti, međutim ono što vam tu svakako treba je vrijeme i strpljenje. Jer upravo sa dugim i polaganim krčkanjem možete postići sve te arome koje se jedino mogu do kraja razviti ako im date dovoljno vremena. Tako da, ako baš u ovom trenutku ne umirete od gladi i nikud vam se ne žuri, svakako vam preporučam da isprobate recept za ovaj ukusni ragu. Možete ga poslužiti sa bilo kojom tjesteninom po vašem izboru. Mi smo ga jeli sa njokima i rezultat je bio izuzetno ukusan.

SASTOJCI:

(Za 6 porcija / 6,14 kn po porciji / 36.82 kn za sve)

Za meso:

300 g purećih prsa bez kostiju i kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice soja sosa (1,00 kn)

1 žlica tostiranog sezamovog ulja (0,50 kn)

Za umak:

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 mrkve (1,50 kn)

1 stabljika brokule – cvjetiće iskoristite za nešto drugo (1,50 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhane zelene ili crne leće (1,50 kn)

½ žličice soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 lovorov list (0,20 kn)

1 žličica sušene majčine dušice – timijana (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žlice senfa (1,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Meso narežite na kockice te pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite da se marinira barem 30 minuta. Dok meso odmara, pripremite si svo povrće tako da ga operete, očistite i fino nasjeckate.

Duboku tavu stavite na srednju vatru i dodajte suncokretovo ulje i marinirano meso. Kuhajte 5-10 minuta da se meso malo zapeče. Sada u tavu ubacite sjeckane luk, mrkve, stabljiku brokule, papriku i češnjak. Promiješajte te kuhajte 10-tak minuta da povrće pusti vodu i blago se karamelizira prije nego u tavu dodate leću, sol, papar, čili, češnjak u prahu, slatku papriku, lovor, timijan, bosiljak, peršin, koncentrat rajčice, senf i pasiranu rajčicu. Sve dobro promiješajte, dodajte malo temeljca i pustite da zavrije.

Poklopite, te krčkajte na niskoj vatri i sa odškrinutim poklopcem 2-3 sata, s time da po potrebi sve dobro promiješate i podlijete sa još malo temeljca. Kušajte i prilagodite začine, pa poslužite sa ugljikohidratom po vašem izboru. Ovaj se ragu super podgrijava i smrzava, pa nikako nije loša ideja skuhati malo više. Buduće vi će vam definitivno biti zahvalno.

Lentil and Turkey Ragu / Ragu s lećom i puretinom

Slow Roasted Turkey Breast / Sporo pečena pureća prsa

Crunch Crunch Away, , , , , 2 Comments

We’re currently living a much slower lives which means we have more time to tackle with some slower recipes. This one isn’t hard at all, it just takes a bit of time, that’s all.

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INGREDIENTS:

(Yields 6 servings / 1.20 EUR per serving / 7.22 EUR for all)

For the meat:

850 g piece of skinless, boneless turkey breast (6.67 EUR)

2 tsp salt (0.01 EUR)

2 tsp brown sugar (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the gravy:

Reserved pan drippings (–)

2 tbsp butter (0.27 EUR)

¼ cup water (–)

1 tbsp all-purpose flour (0.01 EUR)

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METHOD:

Prepare the meat the day before. In a small bowl mix together salt, sugar, paprika, garlic powder, black pepper and red pepper flakes. Pat the meat dry with a kitchen towel, then generously rub with the dry marinade. It’s gonna look like you have too much of the stuff, but don’t worry, it will all work out in the end so go ahead and use up everything. Place the meat on a large piece of aluminum foil and wrap it up loosely, making sure to tightly seal the seams of the package. Refrigerate until the next day.

The following day preheat the oven to 150°C. Roast the meat in its package for 3 hours in the center of the oven. Remove from the oven, then carefully unwrap. Reserve all the drippings aside. Lightly brush the meat with sunflower seed oil, turn the heat up in your oven to 200°C, then place the turkey under the broiler for about 10 minutes to slightly crisp the meat up. Remove the turkey from the oven and allow it to rest for 10 minutes before slicing and serving.

While the meat is resting, prepare the gravy. Add the reserved pan drippings, butter and water to a small saucepan. Bring to a simmer, then whisk in flour. Cook for a minute or two until thickened. Strain the gravy to remove any solids or flour clumps. Serve the meat with some gravy and a side dish or a salad of your choice.

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Sada živimo neke sporije živote što znači da imamo i vremena za neke sporije recepte. Ovaj u nastavku nije uopće kompliciran, te jedino što od vas zahtjeva je mrvica više vemena.

SASTOJCI:

(Za 6 porcija / 8,99 kn po porciji / 53,97 kn za sve)

Za meso:

850 g purećih prsa bez kostiju i kože u komadu (50,00 kn)

2 žličice soli (0,02 kn)

2 žličice smeđeg šećera (0,20 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

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

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

Sokovi od pečenja (–)

2 žlice maslaca (2,00 kn)

¼ šalice vode (–)

1 žlica glatkog brašna (0,05 kn)

PRIPREMA:

Meso pripremite dan ranije. U maloj zdjelici pomiješajte sol, šećer, papriku, češnjak, papar i čili. Puretinu posušite kuhinjskim ručnikom, pa ju sa svih strana dobro natrljajte suhom marinadom. Činiti će vam se kao da imate previše svega, ali ne brinite, sve će na kraju ispasti okej, te obavezno upotrijebite svu marinadu. Meso stavite na veliki komad aluminijske folije pa ga labavo umotajte u paket kojem ćete čvrsto spojiti sve rubove. Stavite u hladnjak do idućeg dana.

Sljedeći dan zagrijte pećnicu na 150°C. Meso pecite u njegovom paketiću tri sata u sredini pećnice. Izvadite iz pećnice nakon tri sata, pa pažljivo odmotajte. Sve sokove koji su se nakupili obavezno sačuvajte. Puretinu lagano premažite suncokretovim uljem, pećnicu zagrijte na 200°C, pa ju stavite odmah ispod grijača na desetak minuta da se napravi blaga korica. Kada se meso zapeklo, izvadite ga iz pećnice te pustite da odmori desetak minuta prije nego ćete ga razrezati i poslužiti.

Dok puretina odmara vi pripremite umak. Sve sokove koje ste sačuvali od pečenja pomiješajte sa maslacem i vodom u malom lončiću. Pustite da zavrije, pa pjenjačom umutite unutra brašno. Kuhajte samo minutu-dvije da se zgusne. Procijedite umak od mrvica i brašna. Meso poslužite sa umakom i prilogom ili salatom po želji.

Slow Roasted Turkey Breast / Sporo pečena pureća prsa

Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

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

I’ve been very much in the mood for fried food lately. Spicy fried food, to be more precise. These spring rolls satiate all those cravings but are not laden with a ton of oil, since all the frying is actually done in the oven. They do require a bit more work, but you can easily prepare the meat and slice all your veggies a day ahead. When you break up the work like that, actual roll assembly is fairly easy.

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INGREDIENTS:

(Yields 12 spring rolls / 0.23 EUR per roll / 2.78 EUR for all)

For the turkey:

1 tsp sunflower seed oil (0.01 EUR)

1 cup ground turkey (1.00 EUR)

3 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp soy sauce (0.07 EUR)

For the filling:

½ cup shredded carrots (0.07 EUR)

½ cup shredded cabbage (0.07 EUR)

½ cup thinly sliced spring onions (0.20 EUR)

For the rolls:

3 sheets of phyllo pastry (0.40 EUR)

¼ cup milk (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

For the spicy dipping sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tbsp honey (0.13 EUR)

1 tsp apple cider vinegar (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

2 tbsp warm water (–)

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METHOD:

Put a skillet to medium high-heat. Add in the oil and turkey. Tear the mushrooms into small pieces and throw them in with the meat. Season everything with salt, pepper, red pepper flakes and soy sauce. Cook for 5-10 minutes, until the meat is done. In a bowl mix together the cooked turkey with shredded carrots, cabbage and spring onions.

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut each phyllo sheet into four square pieces. Whisk together milk and oil to emulsify, then brush each phyllo square with this mixture. Add about a tablespoon of the prepared filling to each piece of phyllo, wrap up and arrange on prepared baking tray. Repeat until all the phyllo and filling are used up. Lightly brush the rolls with remaining milk mixture, then bake for about 20 minutes, until crispy and nicely golden-brown.

While the rolls are baking, prepare the spicy sauce by whisking all of the ingredients in a small bowl until everything is well incorporated. Serve the baked rolls immediately with the prepared dipping sauce on the side.

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U zadnje sam vrijeme baš nekako raspoložena za prženu hranu, i to ljutu prženu hranu. Ove proljetne rolice ispunjavaju te zahtjeve, a opet nisu zagušene sa tonom masnoće pošto se peku u pećnici. Istina, sa njima ima nešto više posla, ali meso možete pripremiti i dan prije, kao i nasjeckati svo povrće. Kada sve razlomite na takve manje operacije, samo slaganje rolica je čas posla.

SASTOJCI:

(Za 12 proljetnih rolica / 1,73 kn po rolici / 20,71 za sve)

Za puretinu:

1 žlica suncokretovog ulja (0,10 kn)

1 šalica mljevene puretine (7,50 kn)

3 shiitake gljive (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

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

1 žlica soja sosa (0,50 kn)

Za nadjev:

½ šalice ribane mrkve (0,50 kn)

½ šalice ribanog kupusa (0,50 kn)

½ šalice tanko narezanog mladog luka (1,50 kn)

Za rolice:

3 lista kora za zavijače (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

Za pikantni umak:

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 žlica soja sosa (0,50 kn)

1 žlica meda (1,00 kn)

1 žličica jabučnog octa (0,20 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

2 žlice tople vode (–)

PRIPREMA:

Tavicu stavite na srednje-jaku vatru. Dodajte ulje i puretinu. Gljive natrgajte na male komadiće pa i njih ubacite s mesom. Sve dobro začinite sa solju, paprom, čilijem i soja sosom. Kuhajte 10-15 minuta, dok meso ne bude gotovo. U zdjeli skupa pomiješajte puretinu sa ribanom mrkvom, kupusom i sjeckanim mladim lukom.

Pećnicu zagrijte na 180°C. Protvan obložite papirom za pečenje. Svaku koru za zavijaču narežite na četiri kvadrata. Razmutite mlijeko sa uljem da dobijete emulziju, pa svaki kvadrat tijesta premažite sa mješavinom mlijeka i ulja. Dodajte oko žlicu pripremljenog nadjeva, pa zamotajte u rolicu i stavite na pripremljeni protvan. Ponavljajte postupak dok ne potrošite svo tijesto i nadjev. Na kraju sve rolice lagano premažite mješavinom mlijeka i ulja, te pecite 20 minuta, dok rolice ne budu hrskave i zlatno smeđe.

Dok se rolice peku, pripremite umak. U maloj zdjelici pomiješajte sve sastojke dok ne dobijete jednoličnu i glatku smjesu. Pečene rolice poslužite vruće sa pikantnim umakom kojega ste pripremili.

Oven-Fried Turkey Spring Rolls / Proljetne rolice sa puretinom iz pećnice

Mushroom and Turkey Burgers / Burgeri od puretine i gljiva

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

These burgers are one of those things where you throw everything together in a food processor, which is basically one of my favorite type of recipes. If there is any way that I can reduce the amount of actual work I need to do myself in the kitchen, I’m all for it. I’m quite certain that laziness is in equal part a mother of invention, as is a necessity.

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INGREDIENTS:

(Yields 10 burgers / 0.45 EUR per burger / 4.55 EUR for all)

7-8 big Portobello mushrooms (1.33 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

Handful of fresh parsley (0.13 EUR)

2 cups ground turkey (2.67 EUR)

1 tsp pork lard (0.01 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch red pepper flakes (0.02 EUR)

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METHOD:

Wash and pat dry the mushrooms and peel the onion and garlic. Roughly chop everything up, then throw in a food processor to grind down a bit, together with fresh parsley. Don’t pulse for too long, because you’ll end up with a mush, which is not what we’re going for. Add in all of the remaining ingredients and pulse briefly again, just to combine. Refrigerate for 30 minutes so the mixture is easier to handle.

Using your hands divide and shape the mixture into patties, then spread them out onto parchment lined baking sheet. At this point you can either freeze the patties for later use, pan fry them, or roast them in the oven at 200°C for 25-30 minutes. Just keep in mind that due to the water content in the mushrooms, these will shrink more than regular burgers, but are still very juicy and delicious.

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There is a patty under all that stuff, I promise. 😀

Ovi burgeri su jedan od onih divnih recepata u kojem možete sve sastojke ubaciti u multipraktik i pustiti njega da za vas odradi sav posao. Što je za mene idealno. Ako ikako postoji način da si smanjim količinu posla u kuhinji, ja sam apsolutno za. Sasvim sam sigurna kako je ljudska lijenost, u jednakoj mjeri kao i nužda, zaslužna za sve velike izume.

SASTOJCI:

(Za 10 burgera / 3,39 kn po burgeru / 33,96 kn za sve)

7-8 velikih šampinjona (10,00 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

Pregršt svježeg peršina (1,00 kn)

2 šalice mljevene puretine (20,00 kn)

1 žličica svinjske masti (0,05 kn)

2 žlice kečapa (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žličica soli (0,01 kn)

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

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

PRIPREMA:

Operite i kuhinjskim ručnikom posušite gljive te ogulite luk i češnjak. Grubo sve to nasjeckajte skupa sa peršinom i ubacite u multipraktik, pa pulsirajte da se sve usitni. Nemojte predugo pulsirati jer ćete dobiti gnjecavu kašu, a to nije ono što tu želimo. Dodajte sve preostale sastojke u multipraktik i još malo kratko propulsirajte samo da se svi sastojci sjedine. Smjesu stavite u hladnjak na 30-tak minuta kako bi se malo stisnula pa da vam s njom bude lakše rukovati.

Rukama smjesu raspodijelite i oblikujte u pljeskavice, pa njih raširite po protvanu koji ste obložili papirom za pečenje. Sada možete burgere smrznuti za kasniju upotrebu, ispržiti ih u tavi ili ih 25-30 minuta peći u pećnici zagrijanoj na 200°C. Samo imajte na umu to da će se burgeri dosta stisnuti radi veće količine vode u gljivama, ali će ispasti jako sočni i ukusni.

Mushroom and Turkey Burgers / Burgeri od puretine i gljiva

Minced Turkey Stir-Fry / Mljevena puretina iz woka

Crunch Crunch Away, , , , , 2 Comments

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.

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INGREDIENTS:

(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)

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METHOD:

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.

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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.

SASTOJCI:

(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)

PRIPREMA:

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

Crunch Crunch Away, , , , , , , , 8 Comments

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.

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INGREDIENTS:

(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)

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METHOD:

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. 😀

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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.

SASTOJCI:

(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)

PRIPREMA:

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

Crunch Crunch Away, , , 1 Comment

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.

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INGREDIENTS:

(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)

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METHOD:

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.

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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.

SASTOJCI:

(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)

PRIPREMA:

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

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

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.

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INGREDIENTS:

(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)

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METHOD:

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.

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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.

SASTOJCI:

(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)

PRIPREMA:

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