Kaiserschmarrn – Imperial Crumble / Kaiserschmarrn – Carski drobljenac

My great grandma, who lived to be 96 years old, and through her long life saw three wars and consequential formation and dissolution of several countries, would often whip up Kaiserschmarrn for me while I was growing up. If you are unfamiliar with the dish, it’s basically a crumbled up pancake, named after Austrian emperor (or Kaiser) Franz Joseph I. The dish is incredibly humble and easy to make, unlike what its fancy name might suggest. It is still my favourite, whenever I am in a mood for a quick and simple desert.

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INGREDIENTS:

(Yields 2 small or 1 gigantic serving / 0.85 EUR)

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp sugar (0.01 EUR)

2/3 cup of yogurt (0.27 EUR)

4 tbsp all-purpose flour (0.03 EUR)

1 tbsp butter (0.10 EUR)

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METHOD:

In a bowl, whisk together eggs, salt, vanilla, sugar and yogurt. Then add in the flour and whisk for a minute, until creamy and no lumps remain. The batter might appear too liquid, but don’t worry, it’s going to turn out fine.

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Place heavy skillet on medium heat. Allow skillet to fully warm up before melting the butter in it. Swoosh the melted butter around to evenly coat the skillet and then pour in all of the batter. Allow the batter to cook for 5-10 minutes (this depends on your skillet size and thickness) without disturbing it. When the edges start puffing up, but the center is still quite liquid, check the bottom of Kaiserschmarrn to see if it is nice deep golden-brown. If yes, flip the whole thing over. Don’t worry too much if it’s messy as you will tear it down to small chunks anyway. For easier flipping, you can also divide the Kaiserschmarrn with your spatula into smaller pieces.

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Once flipped, finish on the other side for 2-3 minutes, to brown the bottom and thoroughly cook through. Using a spoon or a spatula, tear Kaiserschmarrn to bite-sized pieces. Kaiserschmarrn is usually served with jam or apple sauce and sprinkled with powdered sugar. However, my favourite toppings are a sprinkle of castor sugar for crunchiness combined with instant cocoa powder.

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Moja prabaka, koja je doživjela 96 godina, te je kroz svoj dugi život vidjela nekoliko ratova i posljedično formiranje i rasformiravanje nekoliko država, bi mi dok sam odrastala često napravila Kaiserschmarrn. Ako niste upoznati sa ovim jelom, ono je u biti izdrobljena palačinka, a ime je dobilo po austrijskom caru (odnosno, Kaiseru) Franji Josipu I. Šmarn (po naški) je jako skromno i jednostavno jelo, nevezano na to što možda sugerira njegovo fensi ime. Ono je još uvijek među mojim omiljenima, kad god sam raspoložena za brzi i jednostavni desert.

SASTOJCI:

(Za 2 manje ili 1 gigantsku porciju / 6,25 kn)

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice šećera (0,10 kn)

2/3 šalice jogurta (2,00 kn)

4 žlice glatkog brašna (0,20 kn)

1 žlica maslaca (0,75 kn)

PRIPREMA:

U zdjeli izmiješajte jaja, sol, vaniliju, šećer i jogurt. Onda dodajte brašno, pa dobro miješajte koju minutu, dok sve ne bude kremasto i bez grudica. Smjesa vam se može učiniti prerijetkom, ali bez brige, sve će ispasti okej.

Stavite težu tavu na srednju vatru. Pustite ju da se skroz ugrije prije nego što ćete u njoj rastopiti maslac. Malo promrdajte tavu da se maslac po njoj ravnomjerno rasporedi, pa onda ulijte svu smjesu. Pustite da se smjesa kuha 5-10 minuta (ovo ovisi o veličini i debljini vaše tave) bez da ju dirate. Kada se rubovi napuhnu, a sredina je još dosta tekuća, provjerite da li je dno šmarna dobilo lijepu zlatno-smeđu boju. Ako da, preokrenite šmarn. Nemojte se brinuti ako to bude neuredno, jer ćete ionako šmarn natrgati na komade. Da si olakšate okretanje, možete šmarn sa špahtlom podijeliti na manje dijelove.

Kada ste preokrenuli šmarn, kuhajte drugu stranu još 2-3 minute, dok i ona ne bude zlatno-smeđa te se dobro skuha. Sa žlicom ili špahtlom natrgajte šmarn na komadiće veličine zalogaja. Kaiserschmarrn se obično poslužuje sa pekmezom ili umakom od jabuke i posipan sa šećerom u prahu. Međutim, meni je najdraže jesti ga posipanog sa običnim šećerom za hrskavoću, pomiješanim sa instant kakaom praškom.

Kaiserschmarrn – Imperial Crumble / Kaiserschmarrn – Carski drobljenac

Thai Sweet Chili Sauce Vegetable Stir-Fry (vegetarian) / Povrće iz woka u tajlandskom slatkom chili umaku (vegetarijansko)

I just bought a gigantic bottle of Thai sweet chili sauce for supper cheap and decided to utilize the thing right away by throwing together a quick stir-fry. This dish is totally customizable, so work with what you have at hand and what’s in season for best and cheapest results.

INGREDIENTS:

(Yields 2 servings / 1.16 EUR per serving / 2.32 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

2 large carrots (0.27 EUR)

3 garlic cloves (0.10 EUR)

8 portobello mushrooms (0.67 EUR)

1 large onion (0.10 EUR)

2 eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 tbsp Thai sweet chili sauce (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash and thinly slice all the vegetables and mince garlic. Place wok on high heat for a couple of minutes, until thoroughly heated through. Then add two tablespoons of sunflower oil with carrots to wok and stir-fry for a few minutes. Gradually add in garlic, mushrooms and onion, stir-frying for a minute or two in between.

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In a small bowl, whisk together eggs. Push all of the vegetables to one side of the wok, add remaining sunflower oil and pour in eggs to the empty space. Allow the eggs to cook for about a minute without disturbing them and then gently push around and fold with your spatula to cook through. Add in spring onion and stir everything, breaking the egg into smaller pieces. Finally stir in Thai sweet chili sauce, soy sauce and sesame oil and serve immediately over a bed of rice or noodles.

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Jeftino sam nabavila flašetinu tajlandskog slatkog chili umaka, pa sam ga odmah odlučila iskoristiti u brzom jelu iz woka. Ovo jelo je totalno prilagodljivo, pa ubacite unutra što vam je pri ruci i povrće koje je u sezoni za najbolji i najjeftiniji rezultat.

SASTOJCI:

(Za 2 porcije / 8,65 kn po porciji / 17,30 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

2 velike mrkve (2,00 kn)

3 češnja češnjaka (0,75 kn)

8 zlatnih šampinjona (5,00 kn)

1 veliki luk (0,75 kn)

2 jaja (3,00 kn)

2 mlada luka (2,00 kn)

2 žlice tajlandskog slatkog chili umaka (2,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite i tanko narežite svo povrće i sitno nasjeckajte češnjak. Stavite wok na jaku vatru na par minuta da se dobro ugrije. Onda dodajte u wok 2 žlice suncokretovog ulja sa mrkvom i miješajte par minuta. Postepeno dodajte u wok češnjak, gljive i luk, miješajući minutu-dvije kako što dodajete.

U maloj zdjelici razmutite jaja. Pogurajte svo povrće na jednu stranu woka, pa u prazan prostor dodajte preostalu žlicu ulja i ulijte jaja. Pustite jaja da se kuhaju minutu bez da ih dirate, a onda ih nježno gurajte i presavijajte špatulom da se skuhaju do kraja. Dodajte mladi luk i dobro sve promiješajte i razlomite jaja na manje komadiće. Na kraju umiješajte tajlandski chili umak, soja sos i sezamovo ulje i odmah poslužite sa rižom ili nudlsima.

Thai Sweet Chili Sauce Vegetable Stir-Fry (vegetarian) / Povrće iz woka u tajlandskom slatkom chili umaku (vegetarijansko)

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

I love mushrooms and I love scrambled eggs, but cooking them together often results with eggs swishing in mushroom water. And that’s pretty yucky. So I’ve decided to deconstruct the mushroom scrambled eggs and make two separate dishes.Which is also a breeze, as it all cooks fairly quickly. Plus, you can use the same pan and thus have less to clean up. And there you have a perfect weekend breakfast or weekday dinner. IMGP3964

INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.34 EUR for all)

For the mushrooms:

1 tbsp vegetable oil (0.01 EUR)

1 medium leek (0.13 EUR)

1 small onion (0.07 EUR)

2 tbsp butter (0.27 EUR)

250 g cremini mushrooms (0.73 EUR)

100 g shiitake mushrooms (0.93 EUR)

Pinch of salt (0.01 EUR)

Crack of fresh black pepper (0.01 EUR)

Handful of fresh parsley (0.13 EUR)

For chili scramble:

1 tbsp vegetable oil (0.01 EUR)

2 small chili peppers (0.13 EUR)

4 large eggs (0.80 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

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METHOD:

Wash and finely chop leek, onion, parsley and chili. Cut mushrooms in thin stripes. Heat a skillet with tablespoon of oil, add leek and onion and sauté for a minute or two on high. Add butter, mushrooms, salt and pepper and stir well. Cook for a few minutes, stirring occasionally, until mushrooms cook down and most of their liquid evaporates. Remove from heat, fold in fresh parsley and set aside on a plate.

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Wipe the skillet clean with a paper towel and place on medium heat with a tablespoon of vegetable oil. Add diced chili and sauté for a minute or two. Meanwhile, in a small bowl, whisk eggs with milk and a pinch of salt. Pour eggs over chili and gently fold with a spatula for up to a minute, until cooked through. Serve immediately.


Obožavam gljive i obožavam kajganu, ali kada ih kuham zajedno rezultat su često jaja koja se bljućkaju u vodici od gljiva. A to je poprilično gadno. Zato sam odlučila rastaviti kajganu s gljivama na dva zasebna jela. Što je također brzo gotovo jer se sve za čas skuha. Osim toga, možete iskoristiti istu tavu i uštediti na čišćenju. I tako imate savršeni vikend doručak ili tjednu večeru.

SASTOJCI:

(Za 2 porcije / 12,42 kn po porciji / 24,84 kn za sve)

Za gljive:

1 žlica ulja (0,01 kn)

1 srednji poriluk (1,00 kn)

1 mali luk (0,50 kn)

2 žlice maslaca (2,00 kn)

250 g smeđih šampinjona (5,50 kn)

100 g shiitaka (7,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina (1,00 kn)

Za čili kajganu:

1 žlica ulja (0,01 kn)

2 male čili papričice (1,00 kn)

4 jaja (6,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Operite i fino nasjeckajte poriluk, luk, peršin i čili. Narežite gljive na listiće. Zagrijte tavu sa žlicom ulja, pa dodajte poriluk i luk i dinstajte minutu-dvije na jakoj vatri. Dodajte maslac, gljive, sol i papar i dobro promiješajte. Kuhajte nekoliko minuta uz povremeno miješanje dok većina tekućine iz gljiva ne ispari. Umiješajte svježi peršin pa odložite na stranu na tanjuru.

Obrišite tavu papirnatim ručnikom, dodajte žlicu ulja i stavite na srednje jaku vatru. Dodajte sitno narezani čili i pirjajte minutu-dvije. U međuvremenu, u maloj zdjelici razmitite jaja sa mlijekom i solju. Prelijte jaja preko čilija, pa špatulom nježno preklapajte do jedne minute, dok se ne skuhaju. Poslužite odmah.

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem