Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Noodles with whatever is in the fridge seem to be my all-time solution for busy and lazy days. And are also a great way to use up any leftovers. I greatly appreciate the flexibility of such impromptu meals, along with their short cooking time, of course.

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INGREDIENTS:

(Yields 4 servings / 0.78 EUR per serving / 3.13 EUR for all)

250 grams of dried Chinese egg noodles (1.07 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

¼ head of kale (0.20 EUR)

6-8 shiitake mushrooms (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

6 garlic cloves (0.20 EUR)

2 eggs (0.40 EUR)

3 tbsp soy sauce (0.40 EUR)

2 tbsp ketchup (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

4 tbsp sesame seeds (0.13 EUR)

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METHOD:

Cook the noodles according to package instructions to al dente. Rinse well under cold water, drain and set aside. Wash and chop up all the veggies and mushrooms. Whisk the eggs in a small bowl.

Place a wok or a deep skillet on medium-high heat and allow to thoroughly warm up. Add in the oil, kale, mushrooms, salt pepper and garlic. Stir, then cover with a lid and cook covered for about five minutes so the kale wilts down. Push everything to one side of the wok and turn out the egg to the empty pan bottom. Cook for a minute or two, while folding gently, until the egg is thoroughly cooked through.

Return the noodles to the wok, then add in soy sauce, ketchup, Gochujang and sesame oil. Give a good stir and cook briefly, until noodles are warmed up. Serve immediately sprinkled with sesame seeds.

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Nudlsi sa onime što već imamo u hladnjaku moje su vječno rješenje za sve one užurbane i lijene dane. Također su i super opcija za iskoristiti bilo kakve ostatke. Jako cijenim fleksibilnost takvih improviziranih obroka, kao naravno i brzinu pripreme.

SASTOJCI:

(Za 4 porcije / 5,84 kn po porciji / 23,36 kn za sve)

250 grama kineskih rezanaca s jajima (8,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

¼ glavice kelja (1,50 kn)

6-8 shiitaka (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

6 češnjeva češnjaka (1,50 kn)

2 jaja (3,00 kn)

3 žličice soja sosa (3,00 kn)

2 žlice kečapa (1,00 kn)

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

1 žličica tostiranog sezamovog ulja (0,50 kn)

4 žlice sezama (1,00 kn)

PIPREMA:

Tjesteninu skuhajte al dente prema uputama na pakiranju. Isperite dobro pod mlazom hladne vode i ocijedite, pa stavite na stranu. Operite i nasjeckajte povrće i gljive. Jaja razmutite u zdjelici.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte ulje, kelj, shiitake, sol, papar i češnjak. Promiješajte, pa poklopite wok i kuhajte jedno pet minuta da kelj povene. Sve pogurajte na jednu stranu woka, pa na prazno dno iskrenite jaja. Kuhajte jaja minutu-dvije, a špatulom ih nježno presavijajte, sve dok ne budu gotova.

U wok vratite rezance pa dodajte soja sos, kečap, Gochujang i sezamovo ulje. Sve dobro promiješajte i kratko kuhajte da se rezanci ugriju. Poslužite odmah posipano sa sezamom.

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Spicy Kale and Mushroom Sesame Noodles (vegetarian) / Pikantni rezanci sa keljom, gljivama i sezamom (vegetarijanski)

Kale Stew with Homemade Seitan (vegan) / Varivo sa domaćim seitanom i keljom (vegansko)

I recently shared a homemade seitan recipe with you and now I bring you a simple stew, where you can utilize all that seitan you’ve prepared. It all comes together really quickly, and since the stew reheats so well, it’s an excellent meal prep option as well.

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INGREDIENTS:

(Yields 4 servings / 0.80 EUR per serving / 3.21 EUR for all)

6 spicy mini seitan sausages (1.14 EUR)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

2 carrots (0.20 EUR)

1 red horn pepper (0.33 EUR)

2 tbsp all-purpose flour (0.01 EUR)

4 cups vegetable broth (0.26 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp tomato paste (0.26 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 bay leaf (0.03 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Tear the seitan sausages up into bite-sized chunks. Place a deep skillet or a pot on medium-high heat and add two tablespoons of oil and seitan chunks. Cook briefly, just to slightly crisp them up. Remove seitan from the skillet and set aside.

Add remaining oil to the skillet and sauté the onion for a few minutes until slightly translucent. Dump in fresh garlic, carrots and horn pepper. Give a good stir and cook briefly so the veggies caramelize. Add in flour, give a good stir to coat the veggies, then cook for a minute to lightly toast the flour. Gradually add in the veggie broth, making sure to stir well so no flour clumps remain. Finally, add in kale, tomato paste, garlic powder, paprika, salt, black pepper, red pepper flakes, bay leaf and parsley.

Bring everything to a rolling boil, reduce heat and simmer on low with a lid cracked open for 20-30 minutes. If needed, add a splash more of water to the veggies. Return seitan chunks to the pot to reheat once more, give a good stir and serve warm.

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Pošto sam nedavno objavila recept za domaći seitan, evo vam sada i jednostavno varivo gdje taj isti seitan možete upotrijebiti. Ovo jelo se jako brzo priprema, a pošto se i dobro podgrijava, odlična je opcija za pripremiti unaprijed i imati spremno za uzeti na posao ili jednostavno imati pri ruci u užurbanom tjednu.

SASTOJCI:

(Za 4 porcije / 6,16 kn po porciji / 24,63 kn za sve)

6 pikantnih seitan mini kobasičica (9,12 kn)

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

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

2 mrkve (1,50 kn)

1 crvena paprika roga (2,50 kn)

2 žlice glatkog brašna (0,10 kn)

4 šalice povrtnog temeljca  (2,00 kn)

½ srednje glavice kelja (2,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

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

1 lovorov list (0,20 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Seitan kobasičice prstima natrgajte na komadiće veličine zalogaja. Dublju tavu ili lonac stavite na srednje jaku vatru, pa na dvije žlice ulja kratko popržite komadiće seitana, samo da se malčice zahrskaju. Seitan maknite iz tave i stavite na stranu.

U tavu dodajte ostatak ulja, pa par minuta dinstajte luk dok ne postane staklast. Ubacite svježi češnjak, mrkve i papriku rogu. Promiješajte, pa kuhajte koju minutu da se povrće karamelizira. Dodajte brašno i dobro promiješajte da se njime obloži povrće. Pustite samo minutu, neka se brašno mrvicu tostira, a onda malo po malo dodajte temeljac uz konstantno miješanje kako ne bi bilo grudica. Na kraju ubacite kelj, koncentrat rajčice, češnjak u prahu, slatku papriku, sol, papar, čili, lovor i peršin.

Pustite da sve zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem 20-30 minuta. Po potrebi dodajte još mrvicu vode. Vratite komadiće seitana u tavu samo da se ponovno ugriju, dobro promiješajte i poslužite toplo.

Kale Stew with Homemade Seitan (vegan) / Varivo sa domaćim seitanom i keljom (vegansko)

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

These wings are really easy to make and are a perfect solution for a busy weekday nights. We had a pair of enormous chicken wings at home so one of those was enough per serving, as we had them with plenty of veggies on the side. Feel free to adjust the measures to your own liking, though.

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INGREDIENTS:

(Yields 2 servings / 1.69 EUR per serving / 3.38 EUR for all)

For the chicken:

2 large chicken wings (1.33 EUR)

1 tbsp miso paste (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1-2 tsp water (–)

For the veggies:

2 tbsp sunflower seed oil (0.03 EUR)

½ of medium sized cauliflower head (0.66 EUR)

1 carrot (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 onion (0.10 EUR)

½ of medium sized kale head (0.33 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp sugar (0.01 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp corn starch (0.01 EUR)

4 tbsp warm water (–)

1 tbsp sesame seeds (0.03 EUR)

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METHOD:

The evening before wash and pat dry the chicken wings. Whisk together miso paste, salt, red pepper flakes, oil and water, then thoroughly rub the marinade into the wings. Allow the wings to sit in your fridge until the next day, so that the flavors can soak into the meat.

The next day preheat the oven to 200°C. Line a baking tray with parchment paper, drain the wings off excess marinade and spread on prepared baking tray. Bake for 30-40 minutes, until charred and crispy to your liking (newsflash – we like our meat on the carbonized side! :D).

While the wings are roasting, prepare the veggies. Wash, peel and chop everything up. Place a deep skillet or a wok on high heat to properly warm up. Add in a bit of oil and cauliflower chunks, then cook for about five minutes, until cauliflower is crispy on all sides. Add in carrot, garlic and onion, then stir-fry those for a few minutes before adding in chopped kale. Give a good stir and cover your pan with a lid and leave it alone for a few minutes so the kale wilts down.

In a small bowl, whisk together soy sauce, sugar, sesame oil, corn starch and water. Pour the sauce over veggies and give a good stir. Cook briefly so the sauce thickens and remove from heat. Sprinkle the veggies with sesame seeds and serve along the roasted wings.

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Ova krilca su jako jednostavna za prirediti i savršeno su rješenje kada preko tjedna želite nešto na brzinu smutiti nakon posla. Mi smo doma imali par enormnih pilećih krilca, pa nam je po jedno krilce bilo dovoljno za porciju, posebno zato što smo kao prilog imali gomilu povrća. Naravno, vi si niže količine svakako prilagodite vlastitom ukusu.

SASTOJCI:

(Za 2 porcije / 12,64 kn po porciji / 25,28 kn za sve)

Za meso:

2 velika pileća krilca (10,00 kn)

1 žlica miso paste (2,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica suncokretovog ulja (0,10 kn)

1-2 žličice vode (–)

Za povrće:

2 žlice suncokretovog ulja (0,20 kn)

½ srednje glavica cvjetače (5,00 kn)

1 mrkva (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 luk (0,75 kn)

½ srednje glavica kelja (2,50 kn)

2 žlice soja sosa (2,00 kn)

1 žličica šećera (0,02 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica kukuruznog škroba (0,05 kn)

4 žlice tople vode (–)

1 žlica sezama (0,25 kn)

PRIPREMA:

Večer prije operite i kuhinjskim ručnikom dobro posušite krilca. Razmutite u glatku pastu miso pastu, sol, čili, ulje i vodu, pa tu marinadu dobro utrljajte u meso. Ostavite krilca da odstoje preko noći u hladnjaku kako bi upila sve arome iz marinade.

Sljedeći dan zagrijte pećnicu na 200°C. Protvan obložite papirom za pečenje, krilca ocijedite od suvišne marinade, te ih raširite po protvanu. Pecite 30-40 minuta, dok krilca ne budu zapečena i hrskava prema vašem ukusu (kao što i sami vidite, nama je meso super ako je skoro pa karbonizirano! :D).

Dok se krilca peku, priredite povrće. Operite, ogulite i sve nasjeckajte. Duboku tavu ili wok stavite na jaku vatru da se dobro zagrije. Dodajte malo ulja i komade cvjetače, pa pržite oko pet minuta dok se cvjetača ne zahrska sa svih strana. Dodajte mrkvu, češnjak i luk, pa i njih pržite nekoliko minuta prije nego dodate kelj. Sve dobro promiješajte i poklopite wok, te ostavite tako nekoliko minuta da kelj povene.

U maloj zdjelici pomiješajte soja sos, šećer, sezamovo ulje, kukuruzni škrob i vodu. Umak prelijte preko povrća i promiješajte. Kratko prokuhajte, samo koliko treba da se umak zgusne i maknite s vatre. Povrće posipajte sezamom i poslužite sa pečenim krilcima.

Black Wings in Miso with Veggie Stir-Fry / Crna pileća krilca u miso marinadi sa povrćem iz woka

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Everyone who knows that I’ve ordered a huge bag of dried shiitake mushrooms from Chinese section of Ebay thinks I am nuts, but hey, I ate those mushrooms and I’m still alive. Of course, the main reason for this is that they were super cheap. And I have inevitable faith in humanity. I’m certain that this could have gone either way, though.

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INGREDIENTS:

(Yields 6 servings / 0.36 EUR per serving / 2.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup cooked Cannellini beans (0.20 EUR)

6 medium sized potatoes (0.40 EUR)

6-8 shiitake mushrooms, dried or fresh (0.40 EUR)

6 cups vegetable broth (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tbsp miso paste (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

Optional:

Dried seaweed strips for serving (0.07 EUR)

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METHOD:

Wash, peel and chop up all the veggies. If using dried shiitake, soak them in warm water to soften, then roughly chop up. If using fresh shiitake, you can chop those up right away.

Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in garlic and cook for a minute until fragrant, then add in the beans, potatoes, mushrooms and their soaking liquid, veggie broth, salt, pepper and red pepper flakes. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes. After 30 minutes remove the soup from heat.

Dissolve miso paste in half a cup of cooking liquid and stir it into the soup. Be sure that the soup is off heat at that point. You don’t want miso to boil because it will then lose all its health benefits from the good bacteria. Stir the dissolved miso back into the soup together with sesame oil. Pulse the soup with immersion blender until creamy. Taste, adjust seasonings and serve. Optionally, sprinkle with strips of dried seaweed.

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Svi koji znaju da sam od kineske enklave na Ebayu naručila sušene shiitake gljive misle da sam poludila, ali evo, mogu sa zadovoljstvom prijaviti da sam pojela gljive i preživjela. Naravno, razlog za taj avanturizam je primarno to što su gljive bile stvarno jeftine. A i ja imam nepokolebljivu vjeru u čovječanstvo. Iako, bila sam otvorena za sve ishode. 🙂

SASTOJCI:

(Za 6 porcija / 2,69 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 šalica kuhanog bijelog graha (1,50 kn)

6 srednje velikih krumpira (3,00 kn)

6-8 sušenih ili svježih shiitaka (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

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

1 žlica miso paste (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Dodatno po želji:

Trakice sušenih morskih algi za posluživanje (0,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ako koristite sušene shiitake, namočite ih u toploj vodi da omekšaju, pa grubo nasjeckajte. Svježe shiitake možete odmah narezati.

Veliki lonac sa uljem stavite na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte češnjak i kuhajte minutu, samo da zamiriši, pa onda ubacite i grah, krumpire, gljive sa tekućinom od namakanja, temeljac, sol, papar i čili. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Nakon 30 minuta maknite juhu sa vatre.

Miso pastu rastopite u oko pola šalice tekućine od kuhanja, pa umiješajte sve to natrag u juhu. Svakako pazite da vam juha više nije na vatri jer miso ne smije zavrijeti, pošto će onda izgubiti sva zdrava svojstva od dobrih bakterija. Rastopljeni miso umiješajte natrag u juhu skupa sa sezamovim uljem. Propulsirajte juhu sa štapnim mikserom dok sve ne bude lijepo kremasto. Kušajte, prilagodite začine i poslužite. Po želji juhu još možete posipati sušenim morskim algama koje ste narezali na tanke trakice.

Creamy Shiitake, Bean and Potato Miso Soup (vegan) / Krem miso juha od shiitaka, graha i krumpira (veganska)

Creamy Lentil and Cauliflower Curry (vegan) / Kremasti curry od leće i cvjetače (veganski)

This dish is absolutely amazing so I am definitely throwing it into our weekday meal rotation. I decided to serve the curry over rice to get even more meals out of it and sorted pretty much a whole week’s worth of food with one cooking. Also, I threw in the whole cauliflower stalk and leaves together with everything else, so nothing went to waste here.

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INGREDIENTS:

(Yields 8 servings / 0.79 EUR per serving / 6.37 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 chili pepper (0.13 EUR)

4 tomatoes (1.07 EUR)

1 head of cauliflower (1.33 EUR)

2 tbsp curry powder (0.27 EUR)

1 tsp salt (0.01 EUR)

2 tbsp dried parsley (0.13 EUR)

2 cups green lentils (0.80 EUR)

1 can of full-fat coconut cream (2.00 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Peel, wash and chop up all the vegetables. Don’t throw away any leaves or stalk of your cauliflower, just chop those up finely as well. Rinse lentils under running water in a colander. In a large pot, saute the onion on oil on high heat for a few minutes until slightly translucent. Throw in garlic and chili pepper, stir and cook for just a minute until fragrant, before adding in the tomatoes, the cauliflower stalk and any thick stems. Reserve the green part of leaves and cauliflower florets to add in later. Stir and cook for a few minutes. Add in curry powder, salt, parsley, lentils, coconut cream and veggie broth, then bring to a rolling boil.

Once your curry is boiling, reduce heat and simmer with a lid on for about 30 minutes. Stir occasionally and add a splash of water if needed. After 30 minutes stir in cauliflower florets and green parts of leaves, then cook for additional 10-15 minutes, until cauliflower is done to your liking. Serve over a bed of cooked rice.

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Ovo jelo je jako ukusno, pa ću ga radi toga definitivno ubaciti u naš redovan tjedni meni. Pošto sam curry odlučila poslužiti uz kuhanu rižu, dobili smo još više porcija i sa jednim kuhanjem sam riješila prehrambene potrebe za skoro cijeli tjedan (hura!!!). Također, iskoristila sam ne samo cvjetiće karfijola, već i cijelu stabljiku i listove, pa se ništa nije bacilo.

SASTOJCI:

(Za 8 porcija / 6,09 kn po porciji / 48,71 kn za sve)

2 žlice suncokretovog ulja (0.20 EUR)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 chili papričica (1,00 kn)

4 rajčice (8,00 kn)

1 glavica cvjetače (10,00 kn)

2 žlice curry praha (2,00 kn)

1 žličica soli (0,01 kn)

2 žlice sušenog peršina (1,00 kn)

2 šalice zelene leće (6,00 kn)

1 konzerva punomasnog kokosovog mlijeka (15,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte svo povrće. Listove i stabljiku cvjetače nemojte baciti, već i njih fino nasjeckajte. Isperite leću u cjediljci pod tekućom vodom. U velikom loncu na ulju dinstajte par minuta luk na jakoj vatri, sve dok ne postane staklast. Ubacite češnjak i čili papričicu, promiješajte, te kuhajte samo minutu da sve zamiriši. Dodajte rajčice i tvrde stabljike cvjetače, s time da zelene dijelove i same cvjetiće sačuvate za kraj. Promiješajte i kuhajte nekoliko minuta. Ubacite curry, sol, peršin, leću, kokosovo mlijeko i temeljac, te pustite da zavrije.

Kada sve zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem tridesetak minuta, uz povremeno miješanje. Po potrebi dodajte malo vode, a nakon 30 minuta ubacite još i cvjetiće karfijola i zeleno lišće. Kuhajte još 10-15 minuta, dok cvjetača ne bude skuhana prema vašem ukusu. Poslužite preko kuhane riže.

Creamy Lentil and Cauliflower Curry (vegan) / Kremasti curry od leće i cvjetače (veganski)

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

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

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)

Honestly, I feel like you could coat a bag of styrofoam in the spicy peanut sauce I’ve combined for this recipe, and it would taste freaking amazing. So even if you are not a great fan of broccoli and vegetables in general, this might be just the right way to make things more palatable. If you already like your greens, just make this dish because it’s sooo good!

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INGREDIENTS:

(Yields 4 servings / 0.74 EUR per serving / 2.97 EUR for all)

For the stir-fry:

2 tbsp sunflower seed oil (0.03 EUR)

3 red bell peppers (0.80 EUR)

1 onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 chili pepper (0.20 EUR)

½ cup salted peanuts (0.40 EUR)

1 head of broccoli (0.80 EUR)

For the sauce:

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp peanut butter (0.27 EUR)

¼ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a wok or a deep pan on high heat and allow to thoroughly warm up. Add in the oil and peppers, then cook for a few minutes until softened and slightly charred. Throw in sliced onion, garlic, chili and peanuts and briefly cook those up before adding in broccoli.

While the broccoli is cooking, place all sauce ingredients into a small bowl and whisk to dissolve peanut butter. Once the broccoli is done to your liking (I prefer it a bit on the crispy side), pour the sauce over everything and stir to warm up and coat all of the ingredients. And you are done! Serve immediately over a bed of rice.

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Iskreno, mislim da bi se sa ovim pikantnim umakom od kikirikija mogla zaliti i vreća stiropora i sve bi i dalje ispalo prefino. Tako da čak i ako niste neki fan brokule i povrća, ovo je super način da vam stvari budu primamljivije. A ako već volite zelenjavu, jednostavno skuhajte ovo jelo jer je savršeno!

SASTOJCI:

(Za 4 porcije / 5,55 kn po porciji / 22,20 kn za sve)

Za wok:

2 žlice suncokretovog ulja (0,20 kn)

3 crvene paprike (6,00 kn)

1 luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

1 čili papričica (1,50 kn)

½ šalice slanog kikirikija (3,00 kn)

1 glavica brokule (6,00 kn)

Za umak:

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

2 žlice kikiriki maslaca (2,00 kn)

¼ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Dodajte ulje i papriku, pa kuhajte par minuta da paprika omekša i lagano se karamelizira. Ubacite nasjeckani luk, češnjak, čili i kikiriki, te kratko kuhajte prije nego ubacite brokulu.

Dok se brokula kuha, sve sastojke za umak stavite u zdjelicu i miješajte dok se kikiriki maslac skroz ne rastopi. Kada je brokula kuhana po vašem ukusu (ja ju volim da ostane još malo hrskava), sve zalijte umakom i dobro promiješajte da se umak ugrije i obloži sve sastojke. I gotovi ste! Poslužite odmah preko kuhane riže.

Broccoli and Peanut Stir-Fry (vegan) / Brokula sa kikirikijem iz woka (veganska)