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.

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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

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

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

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

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

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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

Pork and Pea Goulash / Gulaš sa svinjetinom i graškom

Oh my, the summer ended in like three and a half seconds. We were sweating and walking in flip-flops for one minute and now we’re in jeans, sweaters and sporting umbrellas. I definitely did not expect it all to be over so abruptly. I’m also burrowing down at home, wrapping myself in blankets and drinking tea. Naturally, all I want to eat are hot soups and stews. This is where the goulash kicks in. It’s super comforting and tasty. It makes autumn exceptionally good.

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INGREDIENTS:

(Yields 6 servings / 0.90 EUR per serving / 5.42 EUR for all)

For the meat:

500 grams pork leg or shoulder (2.00 EUR)

1 tbsp mustard (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

For the goulash:

5-6 tbsp sunflower seed oil, divided (0.08 EUR)

1 large onion (0.10 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp dried hot pepper flakes (0.07 EUR)

1 bay leaf (0.01 EUR)

5 carrots (0.33 EUR)

2 parsley roots with leaves (0.40 EUR)

1 small bell pepper (0.20 EUR)

5 garlic cloves (0.17 EUR)

1 can of diced Roma tomatoes (0.67 EUR)

1 tsp salt (0.01 EUR)

1 tsp smoked paprika (0.07 EUR)

3 cups water (–)

3 cups frozen peas (1.00 EUR)

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METHOD:

Start off by preparing the meat by cutting it into small cubes. Whisk together mustard, olive oil, salt and pepper and massage the mixture into the pork cubes. Store in an airtight container and refrigerate overnight.

Remove the meat from the refrigerator 30 minutes before starting to cook, so it has plenty of time to come to room temperature. Meanwhile wash, peel and finely dice all the vegetables. Keep chopped parsley leaves separated from the roots.

Place large pot on high heat and allow it to thoroughly warm up. Add two tablespoons of oil, then add in half of the pork and cook for a few minutes, until browned on all sides. Remove the browned meat and repeat with the rest, adding in more oil if necessary. Set all cooked meat aside and deglaze the pot with a bit of water. Reserve those delicious juices for later.

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Return the pot to heat and saute onion on remaining oil, until slightly caramelized. Add in coriander, dried hot pepper flakes and bay leaf and stir for about 30 seconds, just so all the flavors from spices can infuse the oil. Throw in diced carrots, parsley roots, bell pepper and garlic, give a good stir and cook for about 10 minutes, until veggies slightly caramelize, while stirring once or twice. Return the meat to the pot with all its juices, throw in diced tomatoes, salt and paprika, then pour water over everything. Bring to a boil, reduce heat to low and cook with a lid cracked open for about 2 hours. The sauces will thicken and meat will get super tender. At that point add in frozen peas and chopped parsley leaves, stir and simmer for another 10 minutes, until peas are thoroughly cooked though.

Serve hot goulash over cooked rice, mashed potatoes, pasta or gnocchi.

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Da li samo ja imam osjećaj kao da je ljeto završilo u tri i pol sekunde? Jedan tren smo se znojili i hodali okolo u japankama, a sada smo odjednom u trapericama, džemperima i mašemo kišobranima. Definitivno nisam očekivala da će sve završiti tako naglo. Doma se isto zamatam u deke i pijem čaj. Naravno, sve što mi se jede su vruće juhe i variva. I tu na scenu stupa ovaj gulaš koji je baš fini i topli. Radi toga je jesen iznimno dobra.

SASTOJCI:

(Za 6 porcija / 6,73kn po porciji / 40,38 kn za sve)

Za meso:

500 g svinjskog buta ili lopatice (15,00 kn)

1 žlica senfa (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica soli (0,01 kn)

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

Za gulaš:

5-6 žlica suncokretovog ulja, podijeljenih (0,60 kn)

1 veliki luk (0,75 kn)

1 žličica mljevenog korijandera (0,50 kn)

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

1 lovorov list (0,10 kn)

5 mrkvi (2,50 kn)

2 peršinova korijena sa lišćem (3,00 kn)

1 mala paprika babura (1,50 kn)

5 češnjeva češnjaka (1,25 kn)

1 konzerva sjeckanih pelata (5,00 kn)

1 žličica soli (0,01 kn)

1 žličica dimljene slatke paprike (0,50 kn)

3 šalice vode (–)

3 šalice smrznutog graška (7,50 kn)

PRIPREMA:

Prvo pripremite meso tako da ga narežete na kockice. Umutite skupa senf, maslinovo ulje, sol i papar, te umasirajte smjesu u narezanu svinjetinu. Spremite u hermetički zatvorenu posudu i ostavite preko noći u hladnjaku.

Izvadite meso iz hladnjaka pola sata prije nego krenete kuhati, kako bi imalo vremena ugrijati se na sobnu temperaturu. U međuvremenu operite, očistite i fino nasjeckajte svo povrće. Držite nasjeckano peršinovo lišće odvojeno od korjena.

Stavite veći lonac na jaku vatru i pustite da se dobro ugrije. Dodajte dvije žlice ulja pa na njemu kratko popecite polovicu mesa, tako da kockice budu hrskave sa svih strana. Izvadite meso iz lonca, i ponovite sa ostatkom, po potrebi dodajući još malo ulja. Kada je meso gotovo, stavite ga na stranu i sa malo vode otopite sve što je ostalo u loncu i obavezno sve te fine sokove sačuvajte za kasnije.

Vratite lonac na jaku vatru i na ostatku ulja izdinstajte luk dok se lagano ne karamelizira. Ubacite korijander, pahuljice čilija i lovorov list, pa promiješajte tridesetak sekundi, samo da se arome iz začina otpuste u ulje. Dodajte u lonac narezane mrkve, peršinov korjen, papriku i češnjak. Dobro promiješajte i kuhajte desetak minuta da se povrće malo karamelizira. Jednom ili dva puta sve promiješajte. Vratite u lonac meso i sve sokove, ubacite pelate, sol i dimljenu papriku, te zalijte sve vodom. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem oko dva sata. Umak će se za to vrijeme fino zgusnuti, a meso postati sasvim mekano. Za kraj dodajte smrznuti grašak i nasjeckan peršinov list, promiješajte i krčkajte još desetak minuta, dok se grašak do kraja ne skuha.

Poslužite topli gulaš preko kuhane riže, pire krumpira, tjestenine ili njoka.

Pork and Pea Goulash / Gulaš sa svinjetinom i graškom

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Yes, another chicken recipe! I’ve been craving chicken in cream sauce for a while, so naturally I cooked a humongous batch to eat to my heart’s desire. The only problem with this dish is that it’s so good you’ll have a hard time putting your fork down, so consider yourselves warned.

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INGREDIENTS:

(Yields 8 servings / 1.58 EUR per serving / 12.62 EUR for all)

For the chicken:

3 chicken breasts (8.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For cream sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.67 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of cooking cream (2.00 EUR)

Handful of fresh chives (0.20 EUR)

Handful of fresh parsley (0.20 EUR)

For serving:

8 cups cooked rice (0.80 EUR)

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METHOD:

Remove bone and skin from chicken breasts then cut the meat in small chunks. Toss with salt and pepper, so all of the pieces are coated, and allow it to sit a bit. While the chicken is resting wash and peel your veggies. Dice the onion, shred zucchini and carrots on a box grater, mince garlic and chop up chives and parsley.

In a medium-sized pot roast chicken pieces in a few batches on sunflower oil until crispy. Add a bit more oil to the pot as necessary. Remove all chicken pieces from the pot, deglaze with a bit of water and pour all the delicious juices over chicken. Set the meat aside.

Add remaining tablespoon of oil to the pot and saute onion until slightly translucent. Add in zucchini, carrot and garlic, season with salt and pepper, and cook for about 10 minutes until most of the water from the veggies evaporates, while stirring occasionally. Return the meat to the pot, pour cooking cream over everything and stir to combine. Cook for a few minutes until the sauce thickens to desired consistency. Finally stir in chives and parsley and serve over cooked rice.

This dish reheats great, so you’ll be all set if you’re making a big batch to take to work.

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Da, još jedan recept s piletinom! Već mi se duže vrijeme jede piletina u umaku od vrhnja, pa sam naravno skuhala enormnu količinu da mogu to tamaniti do mile volje. Jedini je problem sa ovim jelom što je toliko fino da će vam biti teško ostaviti vilicu. Smatrajte se upozorenima.

SASTOJCI:

(Za 8 porcija / 11,83 kn po porciji / 94,62 kn za sve)

Za piletinu:

3 pilećih prsa (60,00 kn)

1 žličica soli (0,01 kn)

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

4 žlice suncokretovog ulja (0,40 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (5,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 šalice vrhnja za kuhanje (15,00 kn)

Pregršt svježeg vlasca (1,50 kn)

Pregršt svježeg peršina (1,50 kn)

Za posluživanje:

8 šalica kuhane riže (6,00 kn)

PRIPREMA:

Odkoštite pileća prsa i skinite kožu, pa narežite meso na manje komadiće. Pomiješajte sa soli i paprom da svi komadi budu obloženi, pa ostavite da malo odstoji. Dok meso odmara, operite i ogulite svo povrće. Narežite luk na kockice, naribajte tikvicu i mrkvu, te fino nasjeckajte češnjak, vlasac i peršin.

U loncu srednje veličine u nekoliko manjih tura na ulju ispecite komadiće piletine da se zahrskaju. Po potrebi dodajte malo po malo ulja. Maknite sve komadiće mesa iz lonca, a sa malo vode otopite sve što se uhvatilo na dnu lonca i prelijte te ukusne sokove preko piletine. Stavite na stranu.

U lonac dodajte preostalu žlicu ulja, pa prodinstajte luk da bude staklast. Ubacite tikvicu, mrkvu i češnjak, začinite sa soli i paprom, te kuhajte uz povremeno miješanje desetak minuta da većina vode iz povrća ispari. Vratite meso u lonac, prelijte preko svega vrhnje za kuhanje i dobro promiješajte. Kuhajte par minuta da se umak zgusne do željene konzistencije. Na kraju umiješajte vlasac i peršin te poslužite preko kuhane riže.

Ovo se jelo super podgrijava tako da ćete imati riješen ručak za ponijeti na posao ako skuhate veću količinu.

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

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Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

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When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

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Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

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

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Grilled Tuna Steaks with Garlic Potatoes / Tuna steak sa žara i krumpiri s češnjakom

Last week we had a blast of fake spring and temperature suddenly plummeted from -13°C to +13°C in a day. Let me tell you, it’s been glorious to finally take off the gloves, scarves, hats and all seven layers of underclothes. I suddenly felt like grilling something (even though all my grilling is done in a pan on a stove) and a nice juicy chunk of tuna caught my eye. Whenever I have such a nice fresh piece of meat or fish, I go very minimal with the seasonings.

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INGREDIENTS:

(Yields 2 servings)

For potatoes:

4-5 potatoes

Good pinch of salt

Good pinch of freshly ground black pepper

3 garlic cloves, minced

Handful of fresh parsley, chopped

2 tbsp olive oil

For tuna:

2 tuna steaks

1 tbsp olive oil

Good pinch of salt

Good pinch of freshly ground black pepper

Lemon juice for serving

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METHOD:

Peel and cube potatoes, add to a pot, cover with water and place on high heat. When potatoes reach rolling boil, reduce heat to medium and simmer for about 20 minutes, until potatoes are cooked through. Once cooked, drain the potatoes and toss with salt, pepper, garlic, parsley and olive oil.

While the potatoes are cooking, place a grilling pan on high heat for 2-3 minutes until warms up. Pat-dry the tuna steaks with a kitchen towel, brush with olive oil and sprinkle them lightly with salt and pepper. Place tuna steaks on preheated grilling pan and grill for about 2-3 minutes, then flip and finish on the other side for a minute or two. Serve immediately with a squeeze of lemon juice.

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Prošloga smo tjedna imali nalet lažnog proljeća i temperature su odjednom u jendom danu skočile sa -13°C na +13°C. Samo da znate, bilo je čista milina napokon se izvući iz kapa, šalova, rukavica i sedam podslojeva odjeće. Odmah mi se nešto peklo na grilu (iako ja to sve radim na gril tavi na štednjaku), a za oko mi je zapeo lijepi komad sočne tune. Kad god imam tako dobro svježe meso ili ribu, začine svedem na minimum.

SASTOJCI:

(Za 2 porcije)

Za krumpire:

4-5 krumpira

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

3 češnja češnjaka, sitno sjeckana

Pregršt svježeg peršina, nasjeckan

2 žlice maslinovog ulja

Za tunu:

2 odreska tune

1 žlica maslinovog ulja

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

Sok od limuna za posluživanje

PRIPREMA:

Ogulite i narežite krumpir na kocke, dodajte u lonac, pokrijte vodom i stavite na jaku vatru. Kada voda zavrije, smanjite vatru, te kuhajte na srednjoj temperaturi oko 20 minuta, dok se krumpiri skroz ne skuhaju. Procijedite kuhane krumpire i pomiješajte ih sa soli, paprom, češnjakom, peršinom i maslinovim uljem.

U međuvremenu dok se krumpiri kuhaju, stavite gril tavu na jaku vatru na 2-3 minute da se dobro ugrije. Tunu posušite kuhinjskim ručnikom, premažite maslinovim uljem i lagano posipajte solju i paprom. Stavite odreske tune na zagrijanu tavu i pecite oko 2-3 minute na jednoj strani, pa onda okrenite i dovršite još minutu-dvije na drugoj strani. Tunu pokapajte limunovim sokom i poslužite odmah.

Grilled Tuna Steaks with Garlic Potatoes / Tuna steak sa žara i krumpiri s češnjakom