Fried Mussels / Pržene dagnje

Since Lent season is still ongoing, I’m looking for interesting ways to prepare more seafood. I’ve also had luck to score some mussels on sale and decided to fry them up. Admittedly, this did turn out to be a bit more work than what I’ve expected. However, the mussels were also very tasty, so the tradeoff was good.

If you happen to have an air fryer, the whole frying ordeal is going to be immensely easier and the final result way healthier.

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INGREDIENTS:

(Yields 2 servings / 1.61 EUR per serving / 3.22 EUR for all)

250 grams cleaned frozen mussels, thawed (2.00 EUR)

For the batter:

1 egg (0.20 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 tbsp all-purpose flour (0.03 EUR)

1 tbsp corn starch (0.01 EUR)

2-3 tbsp cold water (–)

For prepping and serving:

2 cups neutral oil, for frying (0.67 EUR)

Good pinch of salt (0.01 EUR)

1 lemon, sliced into wedges (0.27 EUR)

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METHOD:

Rinse the thawed mussels in a colander under cold water. Leave to drain, then gently pat dry with a kitchen towel. Prepare the batter by whisking together the egg, salt, pepper, flour and corn starch. Gradually add in water, a tablespoon at the time until the batter is around thicker pancake batter consistency.

Place a deep medium sized pot with oil on medium-high heat and allow the oil to warm up. You can test the oil temperature by adding a drop of batter – it should start sizzling immediately. Dunk the mussels into the batter, then carefully transfer to the oil, one at a time. I found that this was easiest to do with chopsticks. I also fried the mussels up in 3-4 smaller batches, so I don’t overcrowd the pot. Fry for about 5 minutes, until nicely golden-brown.

Using a slotted spoon transfer the fried mussels to a plate lined with paper towels to absorb the excess oil. Immediately sprinkle with good amount of salt and serve right away with lemon wedges.

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Pošto smo još uvijek u korizmi, trudim se pronaći neke zanimljive recepte za morske plodove. Također, imala sam sreću pa sam naletjela na dagnje koje su bile na sniženju te sam ih odlučila ispržiti. Priznajem, na kraju je to ispalo više posla nego što sam očekivala, ali dagnje su bile stvarno ukusne, pa mislim da se trud isplatio.

Ako slučajno imate airfryer fritezu, cijeli postupak će biti puno jednostavniji, a konačno jelo i značajno zdravije.

SASTOJCI:

(Za 2 porcije / 11,98 kn po porciji / 23,97 za sve)

250 grama očišćenih smrznutih dagnji, odmrznutih (15,00 kn)

Za smjesu za prženje:

1 jaje (1,50 kn)

Dobar prstohvat soli (0,01 kn)

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

4 žlice glatkog brašna (0,20 kn)

1 žlica kukuruznog škroba (0,10 kn)

2-3 žlice hladne vode (–)

Za pripremu i posluživanje:

2 šalice neutralnog ulja za prženje (5,00 kn)

Dobar prstohvat soli (0,01 kn)

1 limun, narezan na kriške (2,00 kn)

PRIPREMA:

Odmrznute dagnje isperite u cjediljci pod mlazom hladne vode. Ostavite da se dobro ocijede, pa ih onda lagano posušite papirnatim ručnikom. Smjesu pripremite tako da razmutite jaja, sol, papar, brašno i kukuruzni škrob. Postepeno dodajte vodu, jednu po jednu žlicu, dok ne dobijete konzistenciju gušće smjese za palačinke.

Duboki lonac sa uljem srednje veličine stavite na srednje jaku vatru i pustite da se ulje dobro ugrije. Temperaturu možete testirati tako da u ulje kapnete mrvicu smjese, koja bi odmah trebala zacvrčiti. Dagnje umačite u smjesu, pa jednu po jednu pažljivo spuštajte u ulje. Meni je to najlakše bilo za napraviti sa kineskim štapićima. Također, dagnje sam ispržila u 3-4 manje ture kako ih u isto vrijeme ne bi bilo previše u loncu. Pržite dagnje oko pet minuta, dok ne dobiju lijepu zlatno-smeđu boju.

Pržene dagnje ocijedite i stavite na tanjur obložen papirnatim ručnikom koji će upiti višak masnoće. Odmah dobro posolite i poslužite čim prije sa kriškama limuna.

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Fried Mussels / Pržene dagnje

Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

Since Lent is underway and many of you are incorporating more fish and seafood into your diet, here is a lunch idea for you to try out.

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INGREDIENTS:

(Yields 2 generous servings / 3.14 EUR per serving / 6.27 EUR for all)

For the salmon:

300 grams salmon fillets (4.00 EUR)

1 tbsp olive oil (0.04 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For quinoa:

1 broccoli flower (0.80 EUR)

1 tbsp olive oil (0.04 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.10 EUR)

½ cup frozen peas (0.10 EUR)

1 tbsp tomato paste (0.13 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp ground coriander (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

½ cup quinoa (0.50 EUR)

1 and ½ cups water (–)

Optional for serving:

½ of a lemon (0.13 EUR)

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METHOD:

Wash and pat dry the salmon. Set aside. Wash, peel and chop up all the veggies, including the broccoli stem. I decided to steam the broccoli florets on top of the quinoa pot for some bright green deliciousness, but feel free to dump those straight into the pot if you’re too lazy for this extra step. Wash quinoa in a colander under the running water.

Add the oil to a pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic, broccoli stem and carrots. Stir and cook those for a few minutes to slightly caramelize before adding in peas, tomato paste, salt, pepper, garlic powder, red pepper flakes, coriander, paprika, parsley, bay leaf, quinoa and water. Bring to a rolling boil, place a steaming rack with broccoli florets on top and cover tightly with a lid. Reduce heat to low and cook undisturbed for 15 minutes.

While the quinoa is cooking, season salmon with olive oil, salt and pepper. Cook on a grilling pan for about 3-4 minutes on each side. Once the quinoa is cooked, plate everything and serve drizzled with lemon juice and some lemon wedges.

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Pošto je vrijeme korizme i mnogi se trude u svoj meni ubaciti više ribe i morskih plodova, evo vam jedna ideja za ručak koju možete isprobati.

SASTOJCI:

(Za 2 izdašne porcije / 23,39 kn po porciji / 46,78 kn za sve)

Za losos:

300 g filea lososa (30,00 kn)

1 žlica maslinovog ulja (0,33 kn)

Dobar prstohvat soli (0,01 kn)

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

Za kvinoju:

1 glavica brokule (6,00 kn)

1 žlica maslinovog ulja (0,33 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,75 kn)

½ šalice smrznutog graška (0,75 kn)

1 žlica koncentrata od rajčice (1,00 kn)

½ žličice soli (0,01 kn)

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

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

½ žličice mljevenog korijandera (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

½ šalice kvinoje (3,75 kn)

1 i ½ šalica vode (–)

Po želji za serviranje:

½ limuna (1,00 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite losos, pa stavite na stranu. Operite, ogulite i nasjeckajte povrće, uključujući i stabljiku brokule. Ja sam cvjetiće brokule skuhala na pari u istom loncu iznad kvinoje, da imamo nešto zeleno i hrskavo, ali vi slobodno sve ubacite zajedno u lonac ako ste lijeni za taj ekstra korak. Kvinoju dobro isperite u cjediljci pod tekućom vodom.

Ulje dodajte u lonac i par minuta dinstajte luk da postane staklast. Ubacite u lonac češnjak, stabljiku brokule i mrkvu. Promiješajte i kuhajte koju minutu da se sve blago karamelizira, pa onda dodajte grašak, koncentrat rajčice, sol, papar, češnjak u prahu, čili, korijander, slatku papriku, peršin, lovor, kvinoju i vodu. Pustite da zavrije, stavite preko toga rešetku za kuhanje na pari sa cvjetićima brokule, te sve skupa čvrsto poklopite. Smanjite vatru na laganu i sve zajedno kuhajte 15 minuta.

Dok se kvinoja kuha, losos začinite maslinovim uljem, solju i paprom. Pržite ga oko 3-4 minute sa svake strane na gril tavi. Kada je kvinoja gotova, sve skupa servirajte pokapano sokom od limuna i sa još kojom kriškom limuna za dekoraciju.

Grilled Salmon with Broccoli and Pea Quinoa / Losos na žaru sa kvinojom, brokulom i graškom

Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

I’ve always been intimidated by homemade pie crusts as I really don’t understand the whole butter ordeal. I mean, yeah, I see the science behind it, but copious amounts of butter required and fussiness of a dough making process seem a bit excessive. So I simply concluded that pies aren’t worth it.

But then I started thinking, what if I used heavy cream instead of butter? The cream is also quite rich with fats, but of course still lighter than butter. Plus, it’s a wet ingredient, which makes the dough making process far easier. And then I tried it. And a glorious, flakey, delicious pie happened.

Admittedly, this pie does take some work. But you can divide it all up between two or even three days, to make the whole process less daunting. And trust me when I say this, this pie is magnificent and absolutely worth the labor.

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INGREDIENTS:

(Yields 1 pie / 6.15 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

½ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the meat:

1 boneless, skinless chicken breast (2.00 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

2 tsp sweet Hungarian paprika (0.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

For the sauce:

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

1 tbsp butter (0.13 EUR)

250 grams oyster mushrooms (1.33 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

½ cup white wine (0.47 EUR)

1 cup crème fraiche (0.67 EUR)

2 tbsp fresh chopped parsley (0.13 EUR)

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METHOD:

Make the pie dough by whisking together flour and salt. Add in heavy cream, then stir to combine. Knead the dough lightly, until you are able to shape it into a disc. If needed, add a tiny bit of water, a tablespoon at the time. Be sure not to overwork your dough, as you don’t want the gluten to go crazy, since that will make the dough chewy and not flakey. A patchy dough is perfect. Once the dough comes together, divide it into two. Shape each half into a disc, wrap individually in cling foil and refrigerate for at least half an hour, but up to three days in advance.

Prepare your chicken by cutting it into small chunks. Toss together with salt, black pepper and paprika. Refrigerate for at least half an hour, but also up to two days in advance. The more the chicken sits in this marinade, the more flavor it will soak up.

Place a non-stick skillet on medium high heat and cook the chicken with a bit of oil until slightly crispy. I find that it’s better to do it in two batches, as this ensures more crispiness and even cooking. While your chicken is cooking, finely dice the onion and chop up oyster mushrooms into small pieces.

Remove all the chicken from the pan and set aside. To the same pan, add a tablespoon of oil and sauté the onion until softened and translucent. Add in the butter, mushrooms, salt and pepper. Stir and cook until the mushrooms reduce in size, for about 5 minutes, before adding in white wine. Simmer for another 2-3 minutes, until alcohol evaporates from the wine. Return the chicken to the pan, remove from heat and stir in crème fraiche and parsley.

Preheat the oven to 180°C. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Add in the prepared chicken and mushroom filling, even out with a spatula, then cover with another sheet of dough. Be sure to cut a few holes in the top crust as well, so that steam can escape while the pie is cooking. Cut the excess dough, then tightly wrap the top and bottom pie edges together. You can give your pie a light brushing for better crisp and color – you can use egg, oil, butter or crème fraiche for this (I used a bit of crème fraiche).

Bake the pie between 1 hour and 1 hour and 10 minutes, until crispy and golden brown on top. If your top crust is browning a bit too quickly, just lower the pie to the bottom third of the oven. Allow the pie to rest for about 10 to 15 minutes before slicing and serving. This pie also reheats great, so you can enjoy it for several days.

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Domaće tijesto za pitu mi se uvijek činilo kao nešto strašno i komplicirano jer mi cijela ta procedura oko maslaca nikada nije bila baš najjasnija. Da, shvaćam znanost iza svega, ali enormne količine maslaca i cijela prtljancija oko miješanja tijesta su mi bili previše. Tako da sam jednostavno zaključila da pite nisu za mene.

Ali onda mi je palo na pamet da bi maslac mogla zamijeniti slatkim vrhnjem. I slatko vrhnje je samo po sebi dosta masno, ali je ipak laganije od maslaca. Osim toga, radi se o mokrom sastojku, pa će odmah i tijesto biti jednostavnije za napraviti. Kada sam to isprobala oduševila sam se, a pita mi je ispala savršena, hrskava i ukusna.

Priznajem, oko ove pite ima dosta posla, ali se sve može podijeliti kroz dva ili čak tri dana, pa je onda sve to manje zastrašujuće. A vjerujte mi kada vam kažem da je ova pita tako fina da se sav trud apsolutno isplati.

SASTOJCI:

(Za 1 pitu / 45,98 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za meso:

1 pileća prsa bez kostiju i kože (15,00 kn)

½ žličice soli (0,01 kn)

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

2 žličice slatke paprike (0,50 kn)

2 žlice suncokretovog ulja (0,20 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

1 žlica maslaca (1,00 kn)

250 g bukovača (10,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

½ šalice bijelog vina (3,50 kn)

1 šalica milerama (5,00 kn)

2 žlice svježeg sjeckanog peršina (1,00 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno i sol. Dodajte slatko vrhnje, pa miješajte da se sjedini. Kratko promijesite tijesto, tek toliko koliko treba da ga formirate u disk. Po potrebi dodajte mrvicu vode, žlicu po žlicu. Pazite da ne mijestite tijesto previše jer ne želite previše razraditi gluten da tijesto ne bude žilavo umjesto hrskavo. Ako vam je tijesto prošarano flekama, to je savršeno. Tijesto podijelite na dva dijela, svaki spljoštite u disk, te ga čvrsto umotajte u prijanjajuću foliju. Stavite u hladnjak na barem pola sata, ali i do 3 dana unaprijed.

Piletinu narežite na male komadiće i pomiješajte sa solju, paprom i paprikom. Stavite u hladnjak na barem dva sata, ali i do dva dana. Što meso duže bude stajalo u marinadi, to će biti ukusnije.

Neprijanjajuću tavu stavite na srednju vatru i popecite piletinu na malo ulja dok ne bude hrskava. Meni je bolje meso ispeći u dvije ture, kako bi se sve lijepo zahsrskalo. Dok se piletina peče nasjeckajte luk na kockice i gljive narežite na komadiće.

Svu piletinu maknite iz tave i stavite na stranu. U istu tavu dodajte žlicu ulja pa prodinstajte luk dok ne bude staklast i ne omekša. Dodajte maslac, gljive, sol i papar. Promiješajte i kuhajte dok se volumen gljiva ne smanji, oko 5 minuta, pa onda ulijte vino. Krčkajte jedno 2-3 minute da alkohol ispari. Vratite u tavu piletinu, maknite tavu s vatre, te u sve umiješajte mileram.

Zagrijte pećnicu na 180°C. Tijesto za pitu razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup za pitu te ga izbockajte vilicom. Dodajte pripremljeni nadjev od piletine i gljiva, poravnajte špatulom, pa poklopite drugom plahtom tijesta. Obavezno napravite par rupa na gornjoj plahti, kako bi para od kuhanja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte. Pitu još možete premazati kako bi bila ljepše boje kada se ispeče, a za to možete upotrijebiti jaje, ulje, maslac ili mileram (ja sam upotrijebila malo milerama).

Pitu pecite između 1 sat i 1 sat i 10 minuta, dok ne bude hrskava i zlatno smeđa. Ako vam pita sa gornje strane prenaglo tamni dok se peče, spustite ju na donju trećinu pećnice. Pustite pitu da 10 do 15 minuta odmori prije nego ju narežete i poslužite. Ova pita se također i super podrgijava, tako da u njoj možete uživati i nekoliko dana.

Chicken and Mushroom Pie/ Pita sa piletinom i gljivama

Chicken and Mushroom Ragu / Ragu od piletine i gljiva

This dish might feel like a lot of work, when in reality everything comes together pretty smoothly. It is super scrumptious and rich, so definitely worth the effort. The meat just melts in your mouth and the creamy rich sauce is to die for. I suggest using whole chicken legs (drumsticks with thighs), as the fat will cook out into the delicious sauce. Also, I decided to use pork lard for cooking fat and homemade beef stock for the liquid, but of course, you can sub these with oil and chicken or veggie stock.

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INGREDIENTS:

(Yields 4 servings / 1.58 EUR per serving / 6.31 EUR for all)

For the meat:

2 whole skinless chicken legs (2.00 EUR)

Good pinch of salt (0.01 EUR)

For the sauce:

1 tbsp pork lard (0.01 EUR)

2 large onions (0.20 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

4 garlic cloves (0.13 EUR)

2 large carrots (0.20 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

3 cups homemade beef broth (0.60 EUR)

2 tbsp flour (0.01 EUR)

1 cup crème fraiche (0.67 EUR)

Small handful of fresh parsley (0.13 EUR)

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METHOD:

The night before, generously season chicken legs with salt and leave to rest uncovered in your fridge. The next day, wash and peel all of the veggies. Dice the onions and garlic. Grate the carrots on a box grater. Wipe clean and thinly slice the mushrooms.

Place a deep non-stick skillet on medium heat. Add in lard and sear the chicken legs on all sides until crispy. Remove the chicken and set aside. Increase heat to high and in the same pan, on remaining fat, sauté the onion until translucent. Add in a bit more lard if needed. Throw in the mushrooms and cook those down for a few minutes. Dump in garlic, carrots, salt, pepper, tomato paste and beef broth. Give everything a good stir and return in the chicken legs. Allow to come to a boil, then immediately reduce heat to low and simmer covered and undisturbed for one hour, until the meat is done. You’ll know that the meat is fully cooked when it starts pulling away from the bones.

Carefully fish out the chicken legs and allow them to cool enough to handle. Meanwhile we’re gonna keep the sauce on medium heat and thicken in. Ladle out about a cup of sauce and stir in the flour, making sure that there are no lumps. Carefully and slowly pour this mix back into the pan and give everything a good stir to incorporate.

Pick off the meat from the bones and return it back to the sauce. I also chopped it up into bite-sized pieces. Stir in crème fraiche and parsley. Cook for just another minute or two so everything properly warms up. Taste and adjust seasoning, then serve immediately over a carb of your choice. We had it with rice, but gnocchi or linguine would be amazing.

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Ovo jelo vam se može učiniti kao puno posla, ali po meni kuhanje i cijela priprema idu dosta glatko. Okus je savršen i bogat, tako da se u svakom slučaju sav trud isplati. Meso je tako mekano da se topi u ustima, a umak prefini. Moj je prijedlog da upotrijebite cijele pileće batke sa zabatcima, pošto će se masnoća s mesa iskuhati u umak. Također, ja sam za kuhanje upotrijebila svinjsku mast i domaći juneći temeljac za podlijevanje, ali vi slobodno umjesto toga uzmite ulje i pileći ili povrtni temeljac.

SASTOJCI:

(Za 4 porcije / 11.81 kn po porciji / 47,22 kn za sve)

Za meso:

2 cijela pileća batka sa zabatcima, bez kože (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Za umak:

1 žlica svinjske masti (0,10 kn)

2 velika luka (1,50 kn)

500 g šampinjona (15,00 kn)

4 češnja češnjaka (1,00 kn)

2 velike mrkve (1,50 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

3 šalice domaćeg goveđeg temeljca (4,50 kn)

2 žlice glatkog brašna (0,10 kn)

1 šalica milerama (5,00 kn)

Mali pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Večer prije dobro začinite meso sa solju, pa ostavite nepokriveno u hladnjaku. Idućeg dana operite i ogulite svo povrće. Fino nasjeckajte luk i češnjak, a mrkvu naribajte. Očistite i tanko narežite gljive.

Dublju neprijanjajuću tavu stavite na srednje-jaku vatru. Ubacite u tavu mast i kratko popecite meso sa svih strana, samo da se uhvati korica. Maknite meso iz tave i stavite na stranu. Pojačajte vatru te u istoj tavi na ostatku masnoće prodinstajte luk dok ne postane staklast. Po potrebi dodajte još mrvicu masti. Ubacite gljive i kuhajte par minuta da im se smanji volumen. Sada dodajte češnjak, mrkvu, sol, papar, koncentrat od rajčice i temeljac. Dobro sve promiješajte te u tavu vratite piletinu. Pustite da umak zavrije, pa odmah smanjite vatru na skroz lagano i krčkajte poklopljeno i bez miješanja jedan sat, dok meso ne bude gotovo. Znati ćete da je meso skroz kuhano kada se počne povlačiti sa kostiju.

Pažljivo izvadite meso iz tave i ostavite ga da se mrvicu ohladi, tek toliko da možete njime rukovati. U međuvremenu držite umak na srednje-jakoj vatri da se zgusne. Odgrabite van oko šalicu umaka i u to umiješajte brašno. Dobro sve promiješajte da ne ostanu nikakve grudice, te onda tu smjesu polako i pažljivo umiješajte natrag u ostatak umaka u tavi. Sve dobro promiješajte da se skroz sjedini.

Meso očistite od kostiju i vratite ga natrag u umak. Ja sam ga prije toga također narezala na male komadiće. Umiješajte u umak mileram i peršin. Kuhajte samo još minutu-dvije, tek toliko koliko je potrebno da se sve dobro ugrije. Kušajte i prilagodite začine te odmah poslužite preko vašeg najdražeg ugljikohidrata. Mi smo ovo jeli sa rižom, ali njoki ili linguini bi bili savršeni.

Chicken and Mushroom Ragu / Ragu od piletine i gljiva

Mushroom and Turkey Burgers / Burgeri od puretine i gljiva

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

Grilled Trout with Bok Choy (paleo) / Pastrva i bok choi sa žara (paleo)

My lovely co-worker brought me fresh trout from her pond, so that’s what we had for a fancy lunch a few weeks ago. I’ve been meaning to type up a recipe, but life kinda always got in the way. However, I finally did manage to get to it. I just loved how simple and tasty this dish turned out, so had to share with the internet. In this recipe I used prepackaged lemon pepper seasoning mix for the trout, but I think any combination of zesty citrus flavors would work really well, so feel free to use whatever you have on hand.

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INGREDIENTS:

(Yields 2 servings / 3.68 EUR per serving / 7.35 EUR for all)

For the trout:

1 kilo of fresh trout (5.33 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of lemon-pepper seasoning (0.03 EUR)

For bok choy:

2 heads of baby bok choy (1.33 EUR)

2 tbsp ketchup (0.07 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tsp toasted sesame oil (0.27 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

Additional:

Sunflower seed oil for brushing the pan (0.01 EUR)

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METHOD:

Clean the trout and cut it into fillets. If you’ve never filleted a fish before (I haven’t!), this is the video that I’ve watched to find out how it’s done and I had no problem making fillets on the first try. It took me maybe ten minutes and was super easy and straightforward. The only thing which is a must is a good and really sharp filleting knife.

Pat the trout fillets dry and rub them with salt and lemon-pepper seasoning on both sides. Set aside. Wash and pat dry the bok choy, cut in half and rub with ketchup, soy sauce, sesame oil and freshly ground black pepper.

Place a grilling pan on medium heat to warm up and lightly brush with sunflower seed oil. Arrange the trout fillets skin sides down on a pan and cook for about two to three minutes. Gently flip over and finish cooking on the other side for another minute. Remove the fillets from the pan and keep warm while you grill the bok choy. Arrange it on the same pan, cut sides down and grill for about 3-4 minutes. Flip over and cook for another minute or two. Serve it all immediately while still warm.

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Pred par tjedana mi je moja draga kolegica donijela svježe pastrve iz svojeg ribnjaka, tako da smo si napravili fensi ručak. Već neko vrijeme planiram napisati recept, ali uvijek mi se nekako život prepriječi na putu. No eto, ipak sam na kraju uspjela prionuti na posao. Jako mi se svidjelo kako je ovo jelo ispalo jednostavno i fino, pa sam ga morala podijeliti sa internetom. U ovom sam receptu za ribu upotrijebila gotovi limun-papar miks začina. Međutim, mislim da bi bilo kakve citrusne arome super pasale, pa vi slobodno iskoristite ono što vam je pri ruci.

SASTOJCI:

(Za 2 porcije / 27,56 kn po porciji / 55,11 kn za sve)

Za pastrvu:

1 kg svježe pastrve (40,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat limun-papar mješavine začina (0,25 kn)

Za bok choy:

2 glavice baby bok choya (10,00 kn)

2 žlice kečapa (0,50 kn)

2 žlice soja sosa (2,00 kn)

2 žličice tostiranog sezamovog ulja (2,00 kn)

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

Dodatno:

Suncokretovo ulje za namastiti tavu (0,10 kn)

PRIPREMA:

Očistite pastrvu i isfiletirajte ju. Ako nikada prije niste filetirali ribu (ja nisam!), samo da znate kako sam ja pogledala ovaj video i sve mi je bilo jasno, te sam uspjela napraviti filete iz prvog pokušaja. Sve skupa mi je trebalo možda desetak minuta i nije uopće bilo teško. Jedino bez čega nikako nećete moći je dobar i jako oštri nož za filetiranje.

Filete ribe posušite kuhinjskim ručnikom i sa obje strane natrljajte sa soli i limun-papar mješavinom. Stavite na stranu. Operite i lagano posušite kuhinjskim ručnikom bok choi, pa raspolovite po dužini. Natrljajte bok choi sa kečapom, soja sosom, sezamovim uljem i paprom.

Gril tavu stavite da se ugrije na srednjoj vatri i lagano premažite suncokretovim uljem. Filete pastrve poslažite po tavi, tako da je koža okrenuta prema dolje. Kuhajte oko dvije do tri minute, pa nježno okrenite i još minutu kuhajte i drugu stranu. Maknite sve filete i držite na toplom dok izgrilate i bok choi. Bok choi poslažite na istu tavu, sa raspolovljenom stranom okrenutom prema dolje. Pecite oko 3-4 minute, preokrenite, pa drugu stranu pecite još minutu-dvije. Sve poslužite odmah dok je toplo.

Grilled Trout with Bok Choy (paleo) / Pastrva i bok choi sa žara (paleo)

Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima

While I was a kid, you could easily tell that it’s Sunday simply by mouth-watering smells of roasted meat, floating through our building staircase. Growing up in a communist country (and later on during the war and post-war times) meant that meat was a scarcity and a luxury. We’d rarely have it during the week, but on the weekends, especially on Sundays, whole families would get together to feast on some sort of roast, usually with potatoes on the side. In lieu with those past traditions and memories, I decided to make a good old hunk of roasted pork.

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INGREDIENTS:

(Yields 4 servings / 1.64 EUR per serving / 6,55 EUR for all)

For the meat:

1 kilo of whole pork rib roast (5.30 EUR)

1 tbsp pork lard (0.01 EUR)

1 tbsp herb steak seasoning (0.13 EUR)

1 tsp salt (0.01 EUR)

For the potatoes:

4-5 large new potatoes (0.80 EUR)

1 tsp pork lard (0.01 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

¼ cup water (–)

For the gravy:

1 tbsp butter (0.13 EUR)

¼ cup stock or water (0.07 EUR)

1 tsp corn starch (0.02 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Prepare the meat the day before by rubbing it all around with lard, seasoning and salt. I used a prepackaged herb mix, but go ahead and use whichever flavors you fancy. The world is your oyster. Refrigerate the meat uncovered until the next day.

Remove the meat from the fridge at least half an hour before cooking, so it comes to room temperature. Preheat the oven to 200°C. In a pan on high heat, quickly sear the meat on all sides to close all the pores and ensure maximum juiciness. Transfer the meat to a baking tray, together with all the bits you scraped off from the searing pan. Chop up the potatoes, toss with lard, salt and pepper, and then arrange them around meat. Pour ¼ cup of water into the tray and place the tray into a preheated oven for 1 hour and 30 minutes. It won’t hurt if you stir the potatoes once or twice during roasting and add a tiny splash of water to the pan if things start looking too dry.

Once the meat is done remove it from the tray and let it sit for about 15 minutes before you start slicing. Give the potatoes one final stir and return them to the oven for these last 15 minutes so they crisp up a bit.

After the meat had time to rest, carefully carve it from the bone and slice. Transfer to a serving plate, together with potatoes. To make the gravy, strain any leftover juices you have in your roasting pan to a small saucepan and add butter and water (or stock) with dissolved corn starch. Bring to a boil and cook for a minute or two to slightly thicken. Taste and season with salt and pepper as needed. Serve immediately.

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Dok sam bila klinka lako ste mogli pogoditi da je nedjelja samo po mirisima pečenja od kojih cure sline, a koji bi lelujali po haustoru zgrade. Kad ste dijete iz ere komunizma (a kasnije i iz ratnog i poratnog razdoblja), navikli ste da je meso luksuz. U tjednu bi smo ga poprilično rijetko jeli, ali vikendom, a posebno nedjeljom, svi bi smo se skupili oko nekakve pečenke sa krumpirima. U duhu tih minulih tradicija i sjećanja, odlučila sam pripremiti dobro staro svinjsko pečenje.

SASTOJCI:

(Za 4 porcije / 12,31 kn po porciji / 49,23 kn za sve)

Za meso:

1 kg svinjskog karea s kostima, u komadu (40,00 kn)

1 žlica svinjske masti (0,10 kn)

1 žlica miješanog začinskog bilja za steak (1,00 kn)

1 žličica soli (0,01 kn)

Za krumpire:

4-5 velikih mladih krumpira (6,00 kn)

1 žličica svinjske masti (0,05 kn)

Dobar prstohvat soli (0,01 kn)

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

¼ šalice vode (–)

Za umak:

1 žlica maslaca (1,00 kn)

¼ šalice temeljca ili vode (0,50 kn)

1 žličica kukuruznog škroba (0,15 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,15 kn)

PRIPREMA:

Dan prije priredite meso tako da ga sa svih strana dobro natrljate sa mašću, mješavinom začinskog bilja i soli. Ja sam upotrijebila gotovi mix za steak, ali vi se slobodno razmašite i iskoristite ono što vam se najviše sviđa. Meso ostavite preko noći nepokriveno u hladnjaku.

Pola sata prije nego krenete sa kuhanjem izvadite meso iz hladnjaka kako bi došlo na sobnu temperaturu. Pećnicu zagrijte na 200°C. U tavi, na jakoj vatri, kratko popecite meso sa svih strana, samo da se pore zatvore i da osigurate maksimalnu sočnost. Meso skupa sa svim komadićima koje postružete iz tave preselite u protvan. Narežite krumpire na komade, pomiješajte sa mašću, soli i paprom, te rasporedite oko mesa. Ulijte ¼ šalice vode u protvan i stavite u zagrijanu pećnicu na 1 sat i 30 minuta. Neće škoditi ako jednom ili dva puta promiješate krumpire tokom pečenja, a po potrebi u tavu dodajte još mrvicu vode ako vam se situacija čini presuhom.

Kada je meso gotovo maknite ga iz protvana i ostavite da miruje oko 15 minuta prije nego krenete sa rezanjem. Krumpire još jednom promiješajte, pa vratite u pećnicu još tih zadnjih 15 minuta dok meso odmara, a kako bi se malo zahrskali.

Kada je meso odstajalo, pažljivo ga skinite s kosti i narežite na tanke ploške. Preselite meso na pladanj za posluživanje skupa sa krumpirima. Da pripremite umak, u mali lončić procijedite sve što vam je ostalu u protvanu. Dodajte u to maslac i kukuruzni škrob rastopljen u vodi (ili temeljcu). Pustite da zavrije i kuhajte minutu-dvije, samo da se zgusne. Kušajte i po potrebi dodajte soli i papra. Poslužite odmah.

Sunday Pork Roast with Potatoes / Nedjeljno svinjsko pečenje sa krumpirima