vegan

Cranberry Bean and Caramelized Onion Hummus (vegan) / Humus od trešnjevca i karameliziranog luka (veganski)

Crunch Crunch Away, , , , , , 6 Comments

It started off with a batch of accidentally overcooked beans. I planned to add the cooked beans to a salad, but they ended up so sad looking that I eventually changed my mind about this. However, they seemed perfect for a quick hummus.

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INGREDIENTS:

(Yields 2 cups / 0.68 EUR per cup / 1.36 EUR for all)

2 large onions (0.20 EUR)

½ cup olive oil, divided (0.67 EUR)

3 garlic cloves (0.10 EUR)

2 cups precooked cranberry beans (0.33 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of red pepper flakes (0.01 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

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METHOD:

Peel and chop up the onion, add 2 tablespoons of olive oil and then saute on low for 30-40 minutes, until caramelized. In the beginning you’ll only need to give an occasional stir, but keep a close eye on the onions towards the end so they do not burn. Be patient and resist the temptation to crank the heat up.

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Once the onions are caramelized, add in minced garlic, rinsed precooked beans, paprika and red pepper flakes, just to heat it all up a bit. Stir for a few minutes, remove from heat and run through a food processor with the remaining oil, salt and pepper. If the paste seems too thick, add in a bit of water. Taste and adjust seasoning and serve chilled with crackers, pita bread, vegetables, in sandwiches or with salads.

Hummus will keep refrigerated for a week, but you can also freeze it for up to a couple of months.

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Sve je počelo sa grahom kojeg sam slučajno prekuhala. Planirala sam ubaciti taj grah u salatu, ali izgledao je tako tužno da sam se na kraju predomislila. Srećom, bio je savršen za brzinski humus.

SASTOJCI:

(Za oko 2 šalice / 5,08 kn po šalici / 10,16 kn za sve)

2 velika luka (1,50 kn)

½ šalice maslinovog ulja (5,00 kn)

3 češnja češnjaka (0,75 kn)

2 šalice skuhanog graha trešnjevca (2,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat čilija u pahuljicama (0,10 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Ogulite i narežite luk, dodajte dvije žlice ulja, pa dinstajte na laganoj vatri 30-40 minuta, dok se luk ne karamelizira. U početku ćete morati samo povremo promiješati, ali prema kraju dobro pazite na luk kako vam ne bi zagorio. Budite strpljivi i oduprite se iskušenju da odfrljite vatru.

Kada se luk karamelizira, dodajte sitno sjeckani češnjak, oprani skuhani grah, slatku papriku i čili, samo da se sve ugrije. Kratko promiješajte, skinite s vatre i sameljite u multipraktiku sa ostatkom ulja, soli i paprom. Ako vam se pasta čini pregusta, dodajte mrvicu vode. Kušajte i prilagodite začine, pa poslužite ohlađeno sa krekerima, pita kruhom, povrćem, u sendvičima ili sa salatama.

Humus će držati u hladnjaku do tjedan dana, a možete ga bez problema i zamrznuti na par mjeseci.

Cranberry Bean and Caramelized Onion Hummus (vegan) / Humus od trešnjevca i karameliziranog luka (veganski)

Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

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

I’ve definitely upped my pizza game a notch from the last time I’ve baked it. Since I don’t own a pizza stone or any other fancy stuff other than a baking tray and my oven, I’m always looking for ways to enhance and elevate the pizza experience without caving in and buying additional cookware. Also, I wanted to utilize the fact that fresh tomatoes are just exploding with flavour at the moment.

The secret of this pizza is very soft and pliable dough, with plenty of olive oil mixed in. It bakes short, but on high temperature and in two parts. First part is to puff up the dough and evaporate excess liquids from vegetables we are using. The second baking is there just to briefly crisp it all up and melt the cheese. This ensures that the cheese doesn’t burn but turns into a gooey heaven instead.

Also, we won’t be using rolling pins on our dough. Instead, we’ll just stretch the dough out with our hands. Let’s allow it to be imperfect. In return, it will puff out beautifully.

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INGREDIENTS:

(Yields 1 pizza / 1.05 EUR)

For the dough:

½ tsp dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)

½ cup warm water (–)

Pinch of salt (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

Additional:

Olive oil for greasing bowl, dough, your hands and baking pan (0.07 EUR)

For pizza topping:

3 tbsp roasted red pepper salsa (0.07 EUR)

1 medium sized heirloom tomato (0.27 EUR)

1 small onion (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ tsp dried oregano (0.03 EUR)

½ cup shredded cheese(0.27 EUR)

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METHOD:

To make the dough, start off by whisking together yeast, sugar and 1 teaspoon of flour in warm water. Allow to sit for 10 minutes until bubbly and frothy. If the yeast doesn’t bubble up, discard and start with a fresh batch of yeast, as your dough might not rise.

Add 1 cup of flour, salt and 2 tablespoons of oil to the bubbly yeast. Mix with a spoon until shabby dough forms, then dump on a clean counter and shortly knead, incorporating more flour as necessary. Final dough should be quite soft and pliable, but not too sticky.

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Clean up your mixing bowl, lightly grease with more oil and turn the dough around to grease from all sides. Cover with clean kitchen towel and allow it to rest for about half an hour, until doubled in size.

When ready to bake, preheat oven to 250°C. Gently deflate the dough onto a lightly greased baking tray. Add a bit more oil to the dough and your hands, then work to stretch it out with your fingers and shape the pizza. Should any holes appear, fear not and just pinch the dough back together.

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Top the stretched dough with a thin layer of red pepper salsa. You can definitely use a roasted tomato salsa, ajvar, or any other pizza sauce you prefer. Thinly slice tomato and onion, then scatter around, topping them with salt, pepper and oregano.

Bake pizza for 10 minutes in the upper third of the oven. Quickly scatter shredded cheese on top and finish baking for 5 more minutes in the oven’s lower third. Serve immediately.

Vegans: Feel free to ditch the cheese with its additional baking step and make this pizza vegan! In that case, I’d recommend baking the pizza during a single 13-15 minute session on the middle rack, until crispy and blistered on the edges.

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Definitivno sam za jedan nivo unaprijedila pečenje pizze od kada sam ju zadnji puta radila. Pošto nemam kamen za pizzu, niti neko drugo fensi pomagalo osim protvana i pećnice, uvijek gledam kako da još nabrijem pizza iskustvo, a bez da moram kupovati nešto novo. Osim toga, htjela sam iskoristiti i činjenicu da su rajčice trenutno najfinije ikad.

Tajna ove pizze je jako mekano i podatno tijesto u kojeg ide dosta maslinovog ulja. Peče se kratko, ali na visokoj temperaturi i u dvije etape. Prva je zato da se tijesto napuhne i višak vode iz povrća ishlapi. Drugi dio pečenja je samo da se kratko sve zahrska, a sir rastopi. Na taj način sir neće zagoriti već se pretvoriti u raspoljenu divotu.

Također, nećemo tijesto valjati, nego ga samo rastegnuti rukama. Pustiti ćemo ga da bude nesavršeno. Za uzvrat će ono biti divno napuhnuto.

SASTOJCI:

(Za 1 pizzu / 7,49 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

1 – 1 ½ šalica glatkog brašna, podijeljena (0,50 kn)

½ šalice tople vode (–)

Prstohvat soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

Dodatno:

Maslinovo ulje za namastiti posudu, tijesto, vaše ruke i protvan (0,50 kn)

Za pizzu:

3 žlice šalše od pečenih crvenih paprika (0,50 kn)

1 srednje velika rajčica volovsko srce (2,00 kn)

1 mali luk (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ žličice sušenog origana (0,25 kn)

½ šalice naribanog sira (2,00 kn)

PRIPREMA:

Da bi ste napravili tijesto, za početak pomiješajte skupa kvasac, šećer i žličicu brašna sa toplom vodom. Ostavite da miruje 10 minuta, dok smjesa ne postane pjenasta i ne nabubri. Ako kvasac ne postane pjenast, bacite i krenite ispočetka sa novim kvascem, jer vam se kasnije tijesto možda neće dignuti.

U pjenasti kvasac dodajte 1 šalicu brašna, sol i 2 žlice maslinovog ulja, pa miješajte žlicom dok se ne formira labavo tijesto. Sve istresite na čistu radnu plohu i kratko mijesite, dodajući malo po malo brašna prema potrebi. Tijesto treba biti mekano i podatno, ali ne previše ljepljivo.

Očistite posudu, lagano namastite, pa okrećite unutra kuglu tijesta da se namasti sa svih strana. Pokrijte čistom kuhinjskom krpom i ostavite da se diže oko pola sata, dok se tijesto ne udvostruči.

Kada ste spremni za pečenje zagrijte pećnicu na 250°C. Nježno ispuhnite tijesto na lagano namašćeni protvan. Stavite mrvicu ulja na tijesto i ruke, pa prstima rastegnite tijesto i oblikujte pizzu. Ako vam negdje slučajno pukne, ništa zato i samo stisnite tijesto skupa da zakrpate rupu.

Pokrijte rastegnuto tijesto sa tankim slojem šalše od pečenih paprika. Ako želite, apsolutno možete upotrijebiti šalšu od pečenih rajčica, ajvar, ili bilo koji drugi umak za pizzu koji volite. Tanko narežite rajčicu i luk pa ih raširite po pizzi i posipajte solju, paprom i origanom.

Pecite pizzu 10 minuta u gornjoj trećini pećnice. Brzo po njoj raštrkajte ribani sir, pa dovršite pečenje sa još 5 minuta u donjoj trećini pećnice. Odmah poslužite.

Vegani: Slobodno izbacite sir i dodatno pečenje i napravite vegansku pizzu! U tom slučaju, moja je preporuka peći pizzu sve skupa 13-15 minuta u sredini pećnice, dok ne bude hruskava i nabubrena po rubovima.

Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

An Even Better Roasted Tomato Salsa (vegan) / Još bolja šalša od pečenih rajčica (veganska)

Crunch Crunch Away, , , , , , 4 Comments

We’re slowly approaching first anniversary of this blog. It was, and still is, a great journey; the one where I continually learn, improve and look forward to exploring more fresh ideas and recipes. I also look forward to tweaking the existing ones, making them even easier and tastier.

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Last year I was quite certain that I’ve found a perfect roasted tomato salsa recipe. Of course, such assumption was incorrect. This year’s salsa is even simpler, yet more delicious. The stars of this salsa are overripe Roma tomatoes. They are currently super cheap and abundant, so there is no reason to not stock up on homemade salsa. Also, you want to really roast the heck out of them, so all the juices and flavours thicken.

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INGREDIENTS:

(Yields about 10 cups of salsa / 0.42 EUR per cup / 4.19 for all)

3 kilos of Roma tomatoes (2.80 EUR)

4 large onions (0.40 EUR)

2 whole garlic bulbs (0.53 EUR)

1/3 cup olive oil (0.44 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Wash and halve the tomatoes, discarding any suspicious parts which have started to go bad. Spread tomatoes with their skins facing down in a single layer on a large baking tray. You’ll probably need to use at least two large trays for the amount of tomatoes in this recipe. Quarter onions with their skins intact, then nest among tomatoes while turning their skins upwards. This will prevent the onions from burning and you’ll later easily peel the skins off the roasted onions. Scatter around whole garlic cloves, also with their skins intact. Season generously with salt and pepper, then drizzle everything with olive oil.

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Roast for one to one and a half hour, until tomatoes have shrunken down and are slightly caramelized. The exact roasting time will vary depending on your oven and water content in tomatoes. Also, you’ll definitely need to increase roasting time if your oven is crowded with more than one tray. If that’s the case, be sure to replace baking trays halfway through to ensure even doneness.

Allow things to cool enough to handle before peeling the skins off of onions and garlic. Add everything to a food processor and blitz to desired consistency. Just be sure to scoop all of the delicious juices from the bottom of the tray. Taste and adjust seasoning, distribute salsa between containers and store in freezer. Use as a ready-made pasta sauce, pizza topping, tomato soup base or instead of ketchup.

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Polako se približavamo prvoj godišnjici ovog bloga. Ovo je bilo, i još uvijek je, divno iskustvo, u kojem stalno učim i napredujem, te se veselim istraživanju novih ideja i recepata. Također se radujem i modificiranju onih postojećih, kako bi bili što jednostavniji i ukusniji.

Prošle sam godine bila prilično uvjerena u to da sam našla savršeni recept za šalšu od pečenih rajčica. Naravno, takava je pretpostavka bila pogrešna. Ovogošnja je šalša još jednostavnija, a opet ukusnija. Zvijezde ove šalše su prezrele rajčice šljivari. Trenutačno su super jeftine i ima ih u izobilju, pa bi bilo šteta ne napraviti zalihu domaće šalše. Također, treba sve peći što duže, kako bi se svi sokovi i arome zgusnuli.

SASTOJCI:

(Za oko 10 šalica šalše / 3,14 kn po šalici / 31,44 kn za sve)

3 kg rajčica šljivara (21,00 kn)

4 velika luka (3,00 kn)

2 cijele glavice češnjaka (4,00 kn)

1/3 šalice maslinovog ulja (3,33 kn)

1 žličica soli (0,01 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite i raspolovite rajčice, s time da bacite sve sumnjive dijelove koji su se krenuli kvariti. Raširite rajčice sa kožom prema dolje u jednom sloju po velikom protvanu. Za količinu rajčica u ovom receptu vjerojatno će vam trebati dva velika protvana. Raščetvorite luk skupa sa ljuskom, pa ga ugnijezdite među rajčice, tako da je ljuska okrenuta prema gore. Na taj način vam luk neće zagoriti, a ljuska će samo skliznuti dolje kada bude pečen. Raštrkajte okolo cijele češnjeve češnjaka,  također sa netaknutom ljuskom. Sve dobro začinite sa solju i paprom i pokapajte maslinovim uljem.

Pecite od jednog sata do sat i pol, dok se rajčice ne smežuraju i lagano karamelizijaru. Točno vrijeme pečenja ovisiti će o vašoj pećnici i količini vode u rajčicama. Također, morati ćete peći duže ako vam je pećnica natrpana i pečete u više protvana, a u tom slučaju imajte na umu da zamijenite protvane na pola pečenja kako bi se sve ravnomjerno ispeklo.

Pustite da se sve malo ohladi prije nego što ćete oguliti ljuske sa luka i češnjaka, te sve izblicajte u multipraktiku do željene gustoće. Obavezno pokupite i sve fine sokove sa dna protvana. Kušajte i prilagodite začine, raspodijelite po teglama i čuvajte u zamrzivaču. Upotrijebite kao gotovi umak za tjesteninu ili pizzu, kao bazu za juhu od rajčice ili umjesto kečapa.

An Even Better Roasted Tomato Salsa (vegan) / Još bolja šalša od pečenih rajčica (veganska)

Plum Jam / Pekmez od šljiva

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Plum jam – the jam of my childhood. It seems like everyone had a grandparent or a relative with that odd plum tree which would yield copious amount of fruit each year. After using those plums up fresh, in dumplings, or for slivovitz, the rest would inevitably end up as a jam.

This is a very basic plum jam recipe, which above all requires your time and patience. But it’s so going to be worth it.

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INGREDIENTS:

(Yields 5 jars / 0.53 EUR per jar / 2.67 EUR for all)

2 kilos of plums (1.60 EUR)

800 grams of sugar (0.67 EUR)

Juice from 1 lemon (0.40 EUR)

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METHOD:

Wash, pit and dice plums. Combine with ½ of the sugar and let sit for a few hours, or overnight, so the fruit can soften and release juices. When ready to start cooking, run plums through a food processor or blitz with immersion blender.

In a deep pot, place plums on high heat and bring to a boil. Reduce heat to low and cook uncovered for about 2 hours, until thickened to desired consistency. Initially, you will need to stir very often for the first half an hour or so, as the plums will tend to stick to the bottom of the pot. Also, be careful about the boiling jam bubbling and splashing. As the jam cooks down, you’ll need to stir less and less. Add in the remaining sugar gradually as you cook. This way you can taste the jam and adjust sweetness to your liking. Towards the end of cooking, stir in the lemon juice. Also, please note that the jam will thicken even more as it cools down.

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Meanwhile, while the jam cooks, wash your jars and lids in hot soapy water, rinse and then leave to air dry. Once the jam is cooked, turn on the oven to 75°C. Distribute jam among the prepared jars and wipe the rims clean with a paper towel. Do not put the lids on for now, but carefully place the filled, open jars in preheated oven for half an hour, so a thin protective film can form on top of the jam. Carefully remove the jars from the oven, seal the lids and leave jam to cool off completely at room temperature, before storing it in a dark and cool place.

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Pekmez od šljiva – pekmez moje mladosti. Čini mi se kao da su svi imali baku, djeda ili nekog rođaka sa šljivom koja bi svake godine rodila enormne količine voća. Nakon što bi se te šljive pojele svježe, stavile u knedle ili ispekle u rakije, ostatak bi bez iznimke završio u pekmezu.

Ovo je najosnovniji recept za pekmez od šljiva, koji prije svega iziskuje vaše vrijeme i strpljenje. Ali će vam se to apsolutno isplatiti.

SASTOJCI

(Za 5 teglica pekmeza / 4 kn po teglici / 20 kn za sve)

2 kg šljiva (12,00 kn)

800 g šećera (5,00 kn)

Sok od 1 limuna (3,00 kn)

PRIPREMA:

Operite šljive, izvadite im koštice i narežite ih na kockice. Pomiješajte sa ½ šećera i ostavite da odstoje nekoliko sati, ili preko noći, kako bi voće omekšalo i pustilo sokove. Kada ste spremni za kuhanje, sameljite šljive u multipraktiku ili sa štapnim mikserom.

Stavite šljive na jaku vatru u dubokom loncu i pustite da zavriju. Smanjite vatru na nisku i kuhajte otklopljene oko 2 sata, dok se sve ne zgusne na željenu konzistenciju. Na početku ćete, prvih pola sata, morati često miješati jer će se šljive lijepiti za dno lonca. Također, pazite se mjehurića i špricanja kipućeg pekmeza. Kako se pekmez bude kuhao, morati ćete sve manje i manje miješati. Ostatak šećera dodajte postepeno kako se pekmez kuha. Tako ga možete probati i količinu šećera prilagoditi po svojem ukusu. Kako se kuhanje primiče kraju, umiješajte sok od limuna. Također, imajte na umu da će se pekmez još više stisnuti kako se bude hladio.

U međuvremenu, dok se pekmez kuha, dobro operite teglice i poklopce u vrućoj vodi sa deterdžentom, isperite te ih ostavite da se posuše na zraku. Kada je pekmez gotov, zagrijte pećnicu na 75°C. Raspodijelite pekmez po čistim teglama i papirnatim ručnikom obrišite grla staklenki. Za sada nemojte stavljati poklopce, već oprezno stavite pune otklopljene tegle u zagrijanu pećnicu na pola sata, kako bi se na pekmezu napravila tanka zaštitna korica. Oprezno izvadite teglice iz pećnice, zatvorite ih i ostavite da se skroz ohlade na sobnoj temperaturi, prije nego što ćete ih uskladištiti na tamnom i hladnom mjestu.

Plum Jam / Pekmez od šljiva

Super Quick Whole Grain Bread – Revamped / Super brzi integralni kruh – revidiran

Crunch Crunch Away, , , , 2 Comments

A few months ago I’ve posted a bread recipe which changed my whole perspective on home bread baking. I’m happy to say that I’ve continued to bake bread ever since, using the described technique which includes a water bath in the oven during baking. The results are always so great that bread baking became my favourite form of relaxation.

Furthermore, my bread has been evolving over time. My whole approach now is more relaxed. I go with my instinct and add a bit here and a bit here. And the bread is just getting better and better. So, described below is my perfect bread recipe. Perfect for now, that is. I expect this whole bread adventure to grow, evolve and change even more, as I grow more and more confident in this whole endeavour.

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INGREDIENTS:

(Yields 1 loaf / 1.10 EUR)

For the bread:

2 cups warm water (–)

2 tsp active dry yeast (0.27 EUR)

2 tbsp sugar (0.01 EUR)

2 – 2 ½ cups plain white flour, divided (0.17 EUR)

2 cups whole grain flour (0.20 EUR)

1 tsp salt (0.01 EUR)

3 tbsp ground flax seed (0.10 EUR)

3 tbsp sunflower seeds (0.10 EUR)

3 tbsp hulled millet (0.10 EUR)

3 tbsp olive oil (0.13 EUR)

Additional:

Oil for greasing the bowl and the loaf tin (0.01 EUR)

1 cup water for baking (–)

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Every bread is different

METHOD:

Take a large mixing bowl and whisk together water with yeast, sugar and 1 tablespoon of plain white flour. Allow to sit for 10-15 minutes until frothy. If the mixture doesn’t bubble, discard and start again with a fresh batch of yeast, as your dough probably won’t rise.

Add 2 cups of plain flour, all whole grain flour, salt, flax seeds, sunflower seeds, millet and olive oil to the frothy yeast mixture and stir with a spoon until shabby dough forms. Dump everything on a clean counter and knead for a few minutes, incorporating a bit more flour as necessary. Dough should be soft and pliable, but not too sticky.

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Wash up your mixing bowl, grease with a bit of oil and turn the dough ball around to coat on all sides. While your hands are already greasy, you may as well coat the loaf tin in oil. Cover the dough bowl with a clean kitchen towel and allow the dough to rest for at least 30 minutes and up to a few hours. The resting time always depends on my other activities and what I’m doing. The bread doesn’t mind. We’re friends.

When ready to bake, place a tin pan to the bottom of your oven and preheat oven to 250°C. Gently deflate the dough, give it a few kneads, shape a loaf and gently transfer to greased loaf tin. Sprinkle with a bit of flour, cover again with a kitchen towel and let sit for about 10 minutes, while your oven fully heats up.

Just before baking, using a very sharp knife, make a few incisions on the dough’s surface. Really carefully pour 1 cup of water into the pan you left at the bottom of the oven. Quickly place the bread pan with dough onto the middle rack and bake for 30 minutes until bread is deep golden brown. Do not open the oven door during that time under any circumstance.

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After 30 minutes remove bread from the oven and allow it to cool in its tin for about 5 minutes. Carefully remove from tin and allow the bread to completely cool on a rack before digging into it.

Since I am the sole bread eater in our household, I always slice up the whole loaf once it’s completely cool and freeze it sliced in a zip lock bag. Then, when I am in a mood for some bread, I simply toast as much as I feel like eating.

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Pred nekoliko mjeseci napisala sam recept koji je skroz promijenio moj pristup pečenju kruha kod kuće. Sa zadovoljstvom mogu reći kako sam od onda nastavila redovito peći kruh, a prema opisanom načinu, tako da u pećnici za vrijeme pečenja bude vodena kupka. Rezultati su svaki puta bili tako dobri da mi je pečenje kruha postalo omiljeni način opuštanja.

Osim toga, moj je kruh s vremenom evoluirao, a moj vlastiti pristup je sada puno opušteniji. Slijedim instinkte pa dodajem malo tu i tamo. A kruh postaje sve bolji i bolji. Pa vam u nastavku dostavljam svoj recept za savršeni kruh. Savršeni za sada. Očekujem da će ova cijela avantura sa kruhom rasti, evoluirati i još se više mijenjati, sve kako bude raslo i moje samopouzdanje u ovom cijelom pothvatu.

SASTOJCI:

(Za 1 štrucu / 8,06 kn)

Za kruh:

2 šalice tople vode (–)

2 žličice suhog kvasca (2,00 kn)

2 žlice šećera (0,05 kn)

2 – 2 ½ šalice glatkog brašna, podijeljene (1,25 kn)

2 šalice integralnog brašna (1,50 kn)

1 žličica soli (0,01 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

3 žlice suncokretovih sjemenki (0,75 kn)

3 žlice prosa (0,75 kn)

3 žlice maslinovog ulja (0,99 kn)

Dodatno:

Ulje za namastiti posudu i kalup za pečenje (0,01 kn)

1 šalica vode za pečenje (–)

PRIPREMA:

U velikoj posudi razmutite vodu sa kvascem, šećerom i 1 žlicom glatkog brašna. Pustite 10-15 minuta dok ne postane pjenasto. Ako vam smjesa ne bude pjenasta, bacite i počnite ispočetka sa novim kvascem jer vam se tijesto na kraju vjerovatno ne bude dignulo.

Dodajte 2 šalice glatkog brašna, svo integtalno brašno, sol, lan, suncokretove sjemenke, proso i maslinovo ulje u pjenasti kvasac i dobro pomiješajte žlicom dok se ne formira labavo tijesto. Sve istresite na čistu radnu plohu i mijesite par minuta, dodajući po potrebi malo po malo još brašna. Tijesto treba biti mekano i podatno, ali se ne smije previše lijepiti.

Operite svoju posudu u kojoj ste zamijesili tijesto, namažite sa malo ulja, pa unutra okrećite loptu tijesta dok se ne namasti sa svih strana. Kad su vam ruke već masne, namastite i kalup za pečenje. Pokrijte zdjelu sa tijestom čistom krpom i ostavite da miruje barem 30 minuta, a do nekoliko sati. Ja to vrijeme uvijek prilagodim nekim drugim aktivnostima. Kruhu je to okej. Mi smo frendovi.

Kada ste spremni za pečenje, stavite plehnati protvan na dno pečnice i zagrijte ju na 250°C. Nježno ispuhnite tijesto, kratko promijesite, oblikujte štrucu i nježno ju prebacite u namašćeni kalup. Posipajte sa malo brašna, pokrijte čistom krpom i ostavite da miruje još desetak minuta, dok vam se pećnica skorz ne ugrije.

Netom pred pečenje, jako oštrim nožem par puta zarežite tijesto. Jako, jako pažljivo ulijte šalicu vode u protvan koji ste ostavili na dnu pećnice, pa brzo stavite kruh da se peče 30 minuta na srednjoj rešetki, sve dok ne dobije duboku zlatno-smeđu boju. Ni u kojem slučaju ne otvarajte pećnicu za to vrijeme.

Nakon 30 minuta izvadite kruh iz pećnice i ostavite ga da se 5 minuta hladi u kalupu. Nakon toga ga pažljivo izvadite iz kalupa i pustite da se skroz ohladi na rešetki, prije nego što ćete navaliti na njega.

Pošto sam ja jedini jedač kruha u našem kućanstvu, uvijek cijelu ohlađenu štrucu narežem na šnite i u vrećici smrznem. Onda, kada mi se jede kruh, samo kratko tostiram onoliko šnita koliko mi treba.

Super Quick Whole Grain Bread – Revamped / Super brzi integralni kruh – revidiran

Coconut Lime Rice (vegan) / Riža sa kokosom i limetom (veganska)

Crunch Crunch Away, , , , , 2 Comments

What if I told you that you can totally change things around and upgrade the plain old boring rice into something exciting and fragrant in literally no time and with minimal expense? Even if you like your rice plain, this recipe will brighten your rice eating experience. Trust me, you really should try this out.

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INGREDIENTS:

(Yields 4 servings / 0.21 EUR per serving / 0.82 EUR for all)

2 cups rice (0.40 EUR)

3 cups water (–)

Pinch of salt (0.01 EUR)

2 tbsp shredded or thinly sliced coconut (0.07 EUR)

Juice from 1 lime (0.27 EUR)

2 tbsp fresh chopped parsley (0.07 EUR)

METHOD:

Add rice, water, salt, coconut and lime juice to a pot over high heat. Bring to a rolling boil and cook with the lid cracked open for 15 minutes on low. There is no need to stir the rice, just make sure that your heat is on low. Remove from heat, stir in parsley and let it sit covered for additional 5 minutes. Fluff the rice up with a fork and serve. This also reheats and freezes great.

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Jeste li znali da običnu dosadnu rižu možete promijeniti u nešto uzbudljivo i aromatično sa gotovo nikakvim trudom i uz minimalni trošak? Čak i ako volite najobičniju rižu, ovaj će vam receptić podignuti cijelo iskustvo jedenja riže. Vjerujte mi, ovo definitivno teba isprobati.

SASTOJCI:

(Za 4 porcije / 1,50 kn kn po porciji / 6,01 kn za sve)

2 šalice riže (3,00 kn)

3 šalice vode (–)

Prstohvat soli (0,01 kn)

2 žlice ribanog ili tanko narezanog kokosa (0,50 kn)

Sok od 1 limete (2,00 kn)

2 žlice svježeg nasjeckanog peršina (0,50 kn)

PRIPREMA:

Dodajte rižu, vodu, sol, kokos i limetu u lonac na jaku vatru. Pustite da zavrije, pa kuhajte 15 minuta sa odškrinutim poklopcem na niskoj vatri. Nema potrebe da rižu miješate, samo pazite da vam je vatra slaba. Skinite s vatre, umiješajte peršin i pustite da odstoji poklopljeno još 5 minuta. Viljuškom raštrkajte rižu i poslužite. Riža se također dobro podgrijava i smrzava.

Coconut Lime Rice (vegan) / Riža sa kokosom i limetom (veganska)

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

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

I feel like green beans are a totally underestimated vegetable. Which is sad, because I really like them a lot. The following recipe works great served either warm or cold. I usually serve the green beans warm as a side dish, but cold as a salad. For me both are equally tasty and satisfying.

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INGREDIENTS:

(Yields 4 servings / 0.30 EUR per serving / 1.21 EUR for all)

2 tbsp olive oil (0.09 EUR)

500 g of frozen green beans (1.00 EUR)

3 cloves of garlic, minced (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat a deep skillet or a pot on high heat. Add in oil, green beans, minced garlic, salt and pepper and stir vigorously. Cook covered for 10-15 minutes, while stirring occasionally. Adjust the cooking time by how well done you prefer your green beans. The recipe would also work great with fresh green beans, but I would briefly blanch those before cooking with garlic and spices.

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Čini mi se kao da  su mahune totalno podcijenjeno povrće. Što je malo tužno, jer ih ja stvarno jako volim. Ovaj recept funkcionira jednako dobro topao ili hladan. Ja obično mahune poslužim tople kao prilog, a hladne kao salatu. Oboje mi je jednako fino.

SASTOJCI:

(Za 4 porcije / 2,24 kn po porciji / 8,97 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

500 g smrznutih zelenih mahuna (7,50 kn)

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

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte duboku tavu ili lonac na visokoj temperaturi. Dodajte ulje, mahune, sjeckani češnjak, sol i papar pa dobro promiješajte. Kuhajte poklopljeno 10-15 minuta uz povremeno miješanje. Vrijeme kuhanja prilagodite tome kakvu teksturu mahuna volite. Ovaj bi recept jednako dobro funkcionirao i sa svježim mahunama, samo bi ih ja kratko blanširalal prije nego što bi ih stavila kuhati sa češnjakom i začinima.

Easiest Green Beans Ever (Vegan) / Najlakše mahune ikad (veganske)

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

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

We’ve been having some really hot and humid weather so all I feel like eating are salads and watermelons. Without further ado, here’s a super simple recipe for a crunchy and refreshing salad.

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INGREDIENTS:

(Yields 1 serving / 0.67 EUR)

3 large carrots (0.20 EUR)

1 tbsp coconut strips (0.07 EUR)

1 tbsp chopped parsley (0.07 EUR)

1 tbsp olive oil (0.04 EUR)

Juice from 1 lime (0.27 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

METHOD:

Wash, peel and grate carrot on a box grater. Mix with coconut, parsley, olive oil, lime juice, salt and pepper and serve chilled. I happened to have fresh coconut which I’ve cut into thin strips, but I’m sure this would work just as well with dried coconut.

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Pošto je vrijeme zadnjih dana vruće i sparno, jedine stvari koje mi se jedu su salate i lubenica. Bez daljnjeg pametovanja, evo vam jedan turbo jednostavni recept za hrskavu i osvježavajuću salatu.

SASTOJCI:

(Za 1 porciju / 4,89 kn)

3 velike mrkve (1,50 kn)

1 žlica kokosovih trakica (0,50 kn)

1 žlica nasjeckanog peršina (0,50 kn)

1 žlica maslinovog ulja (0,33 kn)

Sok od 1 limete (2,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Operite, ogulite i naribajte mrkvu na ribežu. Pomiješajte sa kokosom, peršinom, maslinovim uljem, sokom od limete, soli i paprom, pa poslužite ohlađeno. Ja sam igrom slučaja imala svježi kokos koji sam narezala na tanke trakice, ali sigurno bi ovdje funkcionirao i sušeni kokos.

Coconut Lime Carrot Salad (vegan) / Salata od mrkve sa kokosom i limetom (veganska)

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)

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

As the days get warmer, I’m looking for quick dishes that cook in big batches, so I can stay as far away from the stove as possible. This dish is ideal, as it comes together easily and doesn’t require much hovering over the hot pot.

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INGREDIENTS:

(Yields 6 servings / 0.77 EUR per serving / 4.61 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large leek (0.80 EUR)

4 garlic cloves (0.13 EUR)

1 large carrot (0.10 EUR)

500 g of mushrooms (2.67 EUR)

2 cups of brown rice (0.67 EUR)

3 cups of water (–)

½ tsp of salt (0.01 EUR)

½ tsp of freshly ground black pepper (0.01 EUR)

Handful of freshly parsley, roughly chopped (0.13 EUR)

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METHOD:

Wash and chop mushrooms and all of the vegetables, but keep the dark green parts of the leek separated from the rest of it, as you’ll need those a bit later. For the mushrooms, I used a mix of brown button mushrooms and shiitake, but feel free to pick whichever kind is available to you.

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In a large pot, saute on high heat white and light green parts of the leek, garlic and carrot on olive oil, until softened. Add in mushrooms and dark green leek parts to cook down for a few minutes. You might want to do this in a few smaller batches, as the amount of chopped mushrooms might seem enormous at first. Once mushrooms have cooked down and most of the liquid has evaporated, add in the rice to briefly toast, while stirring frequently. Then add in water, salt and pepper, bring to a boil, reduce heat to low and cook with the lid cracked open for 30-40 minutes, until the rice has cooked through. Once you’ve covered the pot with a lid and reduced heat there is no need for stirring, so just step away from the stove and do your own thing as the dish cooks.

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Taste and adjust seasoning, stir in chopped parsley and serve.

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Kako su dani sve topliji, tražim brza jela koja se mogu nakuhati u većim količinama, a sve da mogu biti što dalje od štednjaka što je moguće. Ovo je jelo idealno jer se brzo može smutiti i ne zahtijeva da stalno stojite nad kipućim loncem.

SASTOJCI:

(Za 6 porcija / 5,75 kn po porciji / 34,47 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki poriluk (6,00 kn)

4 češnja češnjaka (1,00 kn)

1 velika mrkva (0,75 kn)

500 g gljiva (20,00 kn)

2 šalice smeđe riže (5,00 kn)

3 šalice vode (–)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina, grubo nasjeckanog (1,00 kn)

PRIPREMA:

Operite i narežite gljive i svo povrće, ali držite tamno zeleni dio poriluka odvojen od ostatka jer će vam trebati malo kasnije. Ja sam od gljiva uzela mješavinu smeđih šampinjona i shii taka, ali slobodno upotrijebite one koje su vam na raspolaganju.

U velikom loncu i na jakoj vatri, na maslinovom ulju izdinstajte da omekšaju bijeli i svijetlo zeleni dio poriluka, čenjak i mrkvu. Dodajte gljive i tamno zeleni dio poriluka i kuhajte par minuta da se gljivama smanji volumen. Možda ćete sve morati dodavati u par manjih tura, jer će količina narezanih gljiva isprve biti enormna. Kada se gljive skuhaju i većina tekućine ispari, dodajte rižu i kratko ju tostirajte, uz često miješanje. Onda dodajte vodu, sol i papar, pustite da zavrije, smanjite vatru na nisku i kuhajte sa odškrinutim poklopcem 30-40 minuta, sve dok se riža ne skuha. Kada ste poklopili lonac i smanjili temperaturu više nema potrebe za miješanjem, pa samo pustite da se riža kuha i slobodno se bavite drugim stvarima.

Kušajte i prilagodite začine, umiješajte nasjeckani peršin i poslužite.

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)

Crispy Spicy Chickpeas (vegan) / Hrskavi pikantni slanutak (veganski)

Crunch Crunch Away, , , , , , 4 Comments

If you already have an oven going for something else, please take out additional couple of minutes of your day to toss together these crispy little treats. Warning: these are equally addictive on their own, as a snack, of tossed together with a salad.

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INGREDIENTS:

(0.85 EUR)

2 cups precooked chickpeas (0.67 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Drain chickpeas from any liquid, pat dry with kitchen towel and toss together with oil, paprika, salt and pepper. Spread on a baking sheet in a single layer and roast for 20 minutes, stirring halfway through to ensure even crispiness. Enjoy as a snack, or in salads.

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Here they are in action, combined with crisped bacon and lettuce rubbed with lemony arugula pesto.

Ako ste već upalili pećnicu radi nečeg drugog, molim vas da izdvojite još koju minutu vašeg vremena i smutite ove hrskave poslastice. Upozorenje: ovaj slanutak izaziva podjednaku ovisnost sam za sebe, kao grickalica, ili u kombinaciji sa salatom.

SASTOJCI:

(6,22 kn)

2 šalice kuhanog slanutka (5,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Ocijedite slanutak od tekućine pa posušite kuhinjskim ručnikom. Pomiješajte sa uljem, paprikom, soli i paprom. Raširite po protvanu u jednom sloju i pecite 20 minuta. Promiješajte na pola pečenja kako bi ste osigurali jednaku hrskavoću. Papajte kao snack ili u salati.

Evo i slanutka u akciji, u kombinaciji sa hruskavim špekom i salatom u koju je utrljan pesto od rukole i limuna.

Crispy Spicy Chickpeas (vegan) / Hrskavi pikantni slanutak (veganski)