weeknight meal

Pea and Bacon Fried Rice / Pržena riža sa graškom i slaninom

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This dish is an excellent way to clean up your fridge and get rid of any leftovers and various odds and ends. It’s also super easy and quick to prepare and is therefore ideal to whip up during the busy work week.

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INGREDIENTS:

(Yields 2 servings / 1.07 per serving / 2.14 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 small onion (0.07 EUR)

A few thin slices of bacon (0.60 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 cup frozen peas (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked rice (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel and thinly slice the onion. Cut the bacon into small pieces. Whisk the eggs in a small bowl and set aside. Place a wok or a deep skillet on high heat and allow to thoroughly warm up. Add in the oil and the onion, then stir and cook until slightly caramelized. Throw in the bacon bits and cook briefly to crisp up before adding in Gochujang and frozen peas.

Allow the peas to thoroughly thaw and cook through, move them all aside and pour the eggs into the empty part of the skillet. Gently fold for a minute or two until they are done, then add in rice, salt, black pepper, soy sauce and sesame oil. Stir until everything is evenly incorporated and cook for another five minutes so the rice slightly crisps up at the bottom. Serve immediately.

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Ovo je jelo odlična stvar kada morate iskoristiti razne ostatke koji su vam se nakupili po frižideru. Ujedno je jako ukusno, a priprema je brzinska, tako da je idealno za smućkati tijekom užurbanog tjedna.

SASTOJCI:

(Za 2 porcije / 8,06 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 manji luk (0,75 kn)

Par tankih kriški slanine (4,50 kn)

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

1 šalica smrznutog graška (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane riže (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Luk ogulite i tanko narežite. Špek narežite na manje komadiće. Jaja razmutite u maloj zdjelici i stavite na stranu. Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugriju. Dodajte ulje, pa kratko popržite luk da se blago karamelizira. Dodajte špek te pustite da se zahrska prije nego ubacite Gochujang i smrznuti grašak.

Pustite da se grašak skroz odmrzne i skuha, pa onda sve što vam je u woku pogurajte na jednu stranu, a na prazni dio tave izlijte jaja. Nježno ih presavijajte špatulom dok ne budu gotova, pa onda u sve to dodajte i rižu, sol, papar, soja sos i sezamovo ulje. Dobro sve promiješajte da se sastojci sjedine te kuhajte još jedno pet minuta da se riža blago zapeče sa donje strane. Poslužite odmah.

Pea and Bacon Fried Rice / Pržena riža sa graškom i slaninom

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

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I’ve realized that I haven’t made anything stir-fried in a while and I guess the main reason is that I usually crave those quick dishes in warmer months. However, I’ve felt the insane Chinese food craving the other day and decided to whip this up from various odds and ends.

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INGREDIENTS:

(Yields 4 servings / 1.21 per serving / 4.84 EUR for all)

For the meat:

300 grams of lean beef (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp sesame oil (0.13 EUR)

For the stir-fry:

2 tbsp sunflower seed oil, divided (0.03 EUR)

200 grams oyster mushrooms (1.00 EUR)

1 onion (0.10 EUR)

2 red bell peppers (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.13 EUR)

1 tsp corn starch (0.01 EUR)

¼ cup water (–)

Additional for serving:

4 tbsp sesame seeds (0.27 EUR)

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METHOD:

Cut the meat into thin strips. Toss it with salt, pepper, soy sauce and sesame oil then let it rest at room temperature for 20-30 minutes. While you are waiting for the meat to marinade, wash, peel and slice up all the veggies and mushrooms.

Place a wok or a deep skillet on medium heat and allow to thoroughly warm up. Add in a bit of oil then fry the meat for a few minutes until cooked through. Remove all the beef from the pan and set it aside. Add in the remaining oil and dump in the mushrooms. Cook the mushrooms for a few minutes to slightly caramelize before adding in the onion and peppers. Season with salt and pepper, give a good stir and cook for a few minutes before adding in minced garlic and Gochujang. Return the meat to the wok to thoroughly warm up then season everything with soy sauce and sesame oil. Finally, dissolve corn starch in water, pour in and stir to combine. As soon as the sauce thickens, remove from heat and serve sprinkled with sesame seeds over a bed of cooked rice.

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Shvatila sam da odavno nisam smutila ništa u woku, a nekako je glavni razlog tome činjenica da mi se takva brza papica uglavnom jede u toplijim mjesecima, dok sam po zimi nekako više raspoložena za jela na žlicu. Međutim, osjetila sam onaj neodoljivi zov kineske hrane pa sam na brzinu pripremila nešto od raznoraznih ostataka.

SASTOJCI:

(Za 4 porcije / 9,02 kn po porciji / 36,07 kn za sve)

Za meso:

300 g krte junetine (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za wok:

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

200 g bukovača (7,50 kn)

1 luk (0,75 kn)

2 crvene paprike (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

3 češnja češnjaka (0,75 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

1 žličica kukuruznog škroba (0,05 kn)

¼ šalice vode (–)

Dodatno za posluživanje:

4 žlice sezama (2,00 kn)

PRIPREMA:

Junetinu narežite na tanke trakice te ju pomiješajte sa solju, paprom, soja sosom i sezamovim uljem. Ostavite meso da se marinira na sobnoj temperaturi 20-30 minuta. U međuvremenu dok čekate operite, ogulite i nasjeckajte svo povrće i gljive.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite junetinu. Meso maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje i gljive. Kuhajte par minuta da se gljive blago karameliziraju prije nego dodate luk i paprike. Začinite solju i paprom, dobro promiješajte i kuhajte par minuta pa dodajte i češnjak i Gochujang. Meso vratite u wok da se dobro ugrije, te sve začinite soja sosom i sezamovim uljem. Za kraj rastopite kukuruzni škrob u vodi, time zalijte meso i povrće, te promiješajte. Čim se umak zgusne maknite sve s vatre i poslužite posipano sezamom uz kuhanu rižu.

Beef, Mushroom and Red Pepper Stir-Fry / Junetina s gljivama i crvenom paprikom iz woka

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

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You’ve probably noticed by now that creamy soups are definitely my thing. They are usually quite easy to make, so I’ll whip up a big pot at least once a week. Paired with a crispy chunk of some tasty bread and maybe a salad, such soups make a well-rounded meal for me. They also reheat great and are therefore an excellent meal-prep option. The combo of earthy carrots and parsnips with sweet coconut in this iteration is splendid, so do give it a go if you’re into delicious creamy soups.

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INGREDIENTS:

(Yields 6 servings / 0.97 EUR per serving / 5.82 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

8 carrots (0.80 EUR)

4 parsnips (1.60 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

6 cups veggie broth (0.40 EUR)

1 can full fat coconut milk (1.60 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Add the oil, onion, carrots and parsnips to a large pot on high heat and saute for about ten minutes, until the veggies are slightly caramelized. Add in minced garlic, salt, black pepper, red pepper flakes, Hungarian and smoked paprika and curry powder. Give a good stir and cook for just a minute to activate the spices. Now add in the tomato paste, veggie broth and coconut milk. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes.

After 20 minutes turn off heat and attack with an immersion blender. Pulse the soup until smooth and creamy. Serve warm.

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Do sada ste već vjerojatno zaključili da volim krem juhe. Što nije nimalo čudno, pošto ih je obično lako za pripremiti pa nam ja barem jednom tjedno skuham veliki lonac. Kada se takva juha spari sa komadom finog, hrskavog kruha i još nekom salatom, za mene je to onda cijeli zaokruženi obrok. S obzirom da se taj tip juha i dobro podgrijava, odlična je opcija za spremiti unaprijed i ponijeti na posao. Kombinacija dubokih zemljanih aroma mrkve i pastrnjaka sa slatkim kokosom u ovoj iteraciji je izvrsna, pa definitivno isprobajte recept ako ste ljubitelj finih, kremastih juhica.

SASTOJCI:

(Za 6 porcija / 6,45 kn po porciji / 38,71 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

8 mrkvi (6,00 kn)

4 pastrnjaka (12,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica curry praha (0,50 kn)

2 žlice koncentrata od rajčice (2,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

1 konzerva punomasnog kokosovog mlijeka (12,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ulje, luk, mrkvu i pastrnjak stavite u lonac na jakoj vatri, pa dinstajte desetak minuta da se sve blago karamelizira. Dodajte sjeckani češnjak, sol, papar, čili, slatku i dimljenu papriku te curry prah. Dobro sve promiješajte i kuhajte samo minutu da se začini aktiviraju. Sada ubacite i koncentrat rajčice, temeljac i kokosovo mlijeko. Pustite da zavrije, smanjite vatru te kuhajte sa odškrinutim poklopcem 20-tak minuta.

Nakon dvadesetak minuta maknite sa vatre i krenite u ofenzivu sa štapnim mikserom. Pulsirajte dok juha ne bude glatka i kremasta. Poslužite toplo.

Carrot and Parsnip Coconut Soup (vegan) / Krem juha od mrkve, pastrnjaka i kokosa (veganska)

Mixed Mushroom, Spinach and Barley Stew (vegan) / Varivo od miješanih gljiva, špinata i ječma (vegansko)

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For all mushroom lovers out there, here’s a delicious and filling stew which is super easy to make and also freezer friendly. Sadly, we ate our whole stash already, but I could definitely persuade myself into cooking up another batch.

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INGREDIENTS:

(Yields 6 generous servings / 1.08 EUR per serving / 6.50 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 tbsp vegan butter (0.27 EUR)

250 grams of oyster mushrooms (1.33 EUR)

250 grams of cremini mushrooms (1.33 EUR)

100 grams of shiitake mushrooms (1.00 EUR)

4 garlic cloves (0.13 EUR)

1 and ½ cups barley (0.20 EUR)

2 tbsp tomato paste (0.27 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 tsp garlic powder (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

6 cups of veggie broth (0.40 EUR)

400 grams of frozen leafy spinach (1.00 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Add oil, onion and carrots to a large pot on high heat and saute for about five minutes to slightly caramelize. Add in vegan butter and all of the mushrooms. Stir and cook for 10-15 minutes until the mushrooms are cooked down and lightly browned. Now add in minced garlic, barley, tomato paste, salt, black pepper, red pepper flakes, garlic powder, dried oregano and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for 30 minutes, until the barley is cooked through.

Once the barley is cooked, turn off heat and stir in frozen spinach. Put the lid back on and let the stew sit for about 10 minutes, so the spinach cooks from residual heat. Give a good final stir and serve immediately. This dish also freezes and reheats great, so don’t be shy and be sure to cook up a nice big batch. You’ll definitely thank yourself later.

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Za sve vas ljubitelje gljiva, evo vam recept za jedno prefino i zasitno varivo koje, ne samo da je jednostavno za pripremiti, već se i super smrzava. Na žalost, mi smo slistili naše zalihe, ali definitivno bih samu sebe mogla uvjeriti da skuham još jednu turu.

SASTOJCI:

(Za 6 izdašnih porcija / 8,10 kn po porciji / 48,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 žlice veganskog maslaca (2,00 kn)

250 g bukovača (10,00 kn)

250,00 g smeđih šampinjona (10,00 kn)

100 g shiitaka (7,50 kn)

4 češnja češnjaka (1,00 kn)

1 i ½ šalica ječma (1,50 kn)

2 žlice koncentrata od rajčice (2,00 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)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica sušenog origana (0,50 kn)

6 šalica povrtnog temeljca (3,00 kn)

400 g smrznutog špinata u listovima (7,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Ulje, luk i mrkve stavite u veliki lonac na jakoj vatri i dinstajte jedno pet minuta da se sve blago karamelizira. Dodajte maslac i sve gljive. Dobro promiješajte i kuhajte jedno 10-15 minuta dok tekućina iz gljiva ne ispari i gljive se blago zapeku. Sada dodajte sjeckani češnjak, ječam, koncentrat rajčice, sol, papar, čili, češnjak u prahu, origano i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko pola sata, dok ječam ne bude kuhan.

Kada je ječam kuhan, maknite lonac s vatre i umiješajte smrznuti špinat. Ponovno poklopite i ostavite tako desetak minuta da se špinat skuha od topline u loncu. Za kraj sve još jednom promiješajte i odmah poslužite. Ovo se jelo super smrzava i podgrijava, pa se nemojte ustručavati skuhati više. Vjerujte mi, vaše buduće ja biti će vam zahvalno.

Mixed Mushroom, Spinach and Barley Stew (vegan) / Varivo od miješanih gljiva, špinata i ječma (vegansko)

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

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If you are looking for ways to up your tomato soup game and make the whole dish a bit substantial, then this will be a perfect recipe for you. Served with a good dose of finely grated hard cheese and some freshly made cheesy croutons, this soup is to die for. You don’t even have to ask, but yes, it is very simple to make and quite cheap.

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INGREDIENTS:

(Yields 6 servings / 0.72 EUR per serving / 4.34 EUR for all)

For the soup:

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 sundried tomatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried oregano (0.07 EUR)

2 tsp brown sugar (0.01 EUR)

1 can of diced tomatoes (0.53 EUR)

2 cups tomato puree (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

1 can of cannellini beans (0.67 EUR)

4 cups veggie broth (0.27 EUR)

For croutons:

4 slices of stale bread of choice (0.27 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

¼ cup of finely grated hard cheese (0.40 EUR)

For serving:

½ cup of finely grated hard cheese (0.40 EUR)

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METHOD:

Peel and finely dice onion, garlic and sundried tomatoes. Saute the onion for about 5 minutes to slightly caramelize then add in garlic and sundried tomatoes. Cook for just a minute before adding salt, black pepper, red pepper flakes, garlic powder, paprika, oregano, sugar, diced tomatoes, tomato puree, tomato paste, beans and veggie broth. Bring to a rolling boil, reduce heat and simmer covered for about 30 minutes. You can definitely cut down the cooking time, but the flavors will intensify over time and the soup will only taste better as it simmers away.

While the soup is simmering, prepare the croutons. Preheat the oven to 180°C and line a baking tray with parchment paper. Cut the bread into small cubes and toss with olive oil, salt, pepper and cheese. I used Grana Padano for croutons and later on to serve over soup, but any similar sort of cheese would work just as well. Spread the coated bread cubes on a prepared baking tray and roast for 10-15 minutes, until crispy and golden to your liking.

When the soup is done, pulse it with immersion blender until smooth. Serve warm, sprinkled with cheese and croutons. This soup also reheats great, so be sure to cook up a bigger batch as a meal prep.

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U slučaju da tražite način kako nabrijati običnu juhu od rajčice i pretvoriti ju u cijeli obrok, ovo će biti savršen recept za vas. Poslužena sa dobrom dozom fino ribanog tvrdog sira i svježim hrskavim krutonima, juha je čista fantazija. I ne morate niti pitati, ali da, juha je skroz jednostavna za pripremiti i prilično jeftina.

SASTOJCI:

(Za 6 porcija / 5,39 kn po porciji / 32,34 kn za sve)

Za juhu:

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

4 sušene rajčice (2,00 kn)

1 žličica soli (0,01 kn)

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

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

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog origana (0,50 kn)

2 žličice smeđeg šećera (0,10 kn)

1 konzerva sjeckanih pelata (4,00 kn)

2 šalice pasirane rajčice (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

1 konzerva bijelog graha (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

Za krutone:

4 šnite starog kruha po izboru (2,00 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

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

¼ šalice fino ribanog tvrdog sira (3,00 kn)

Dodatno za posluživanje:

¼ šalice fino ribanog tvrdog sira (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte luk, češnjak i sušene rajčice. Luk prodinstajte pet minuta na maslinovom ulju da se blago karamelizira, pa onda dodajte češnjak i sušene rajčice. Kuhajte tek koju minutu prije nego ubacite sol, papar, čili, češnjak u prahu, papriku, origano, šećer, pelate, pasiranu rajčicu, koncentrat rajčice, grah i temeljac. Pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta. Zapravo možete i skratiti vrijeme kuhanja ako ste u žurbi, ali što se dulje juha bude kuhala, to će okus biti bolji i intenzivniji.

Dok se juha krčka pripremite krutone. Pećnicu zagrijte na 180°C te obložite protvan papirom za pečenje. Kruh narežite na kockice i pomiješajte sa maslinovim uljem, solju, paprom i sirom. Ja sam upotrijebila Grana Padano, kako za krutone, tako i kasnije za posipanje po juhi, ali bilo kakav sličan sir bi također funkcionirao. Začinjene krutone rasporedite po pripremljenom protvanu i pecite 10-15 minuta dok se ne zahrskaju po vašem ukusu i ne budu zlatno-smeđi.

Kada je juha gotova propulsirajte ju štapnim mikserom da bude kremasta. Poslužite ju toplu, posipanu sa sirom i sa krutonima. Ova se juha super podgrijava, pa svakako skuhajte veći lonac da imate i za kasnije.

Cannellini Bean and Tomato Soup (vegetarian) / Juha od bijelog graha i rajčice (vegetarijanska)

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

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If you are a fan of sauerkraut and quick meals, definitely give this one a go. I’ve had some homemade sauerkraut on hand to use up in this dish and it turned out fantastic. My sauerkraut was a combo of cabbage and carrots which gave the dish some additional sweetness. It all paired really well with smoky sausages and I can’t wait to make this again. Also, since my sauerkraut was pretty salty, no additional salt was needed in the dish.

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INGREDIENTS:

(Yields 4 servings / 0.68 EUR per serving / 2.70 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

1 medium sized sausage (1.00 EUR)

2 cups sauerkraut (0.40 EUR)

4 garlic cloves (0.13 EUR)

2 tbsp tomato puree (0.27 EUR)

½ tsp smoked paprika (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 tsp brown sugar (0.01 EUR)

1 bay leaf (0.01 EUR)

4 medium sized potatoes (0.40 EUR)

2 cup veggie broth (0.13 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Slice the sausage into coins. Add oil and onion to a skillet on medium heat and saute for a few minutes until translucent. Add in the sausage, sauerkraut and garlic, stir and cook briefly to slightly caramelize. Now add in tomato puree, smoked and Hungarian paprika, garlic powder, red pepper flakes, black pepper, parsley, sugar, bay leaf, potatoes and broth. Give it all a good stir, bring to a rolling boil and reduce heat to a gentle simmer. Cook with a lid cracked open for 30 minutes until the potatoes are softened. Be sure to give it a good stir from time to time and add in a splash of water if needed. Serve warm.

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Ako ste ljubitelj kiselog zelja i brzih jela, definitivno isprobajte recept u nastavku. Ja sam upotrijebila svoje domaće kiselo zelje i konačni je rezultat ispao savršen. Također, u mojem je zelju bilo i malo ribane mrkve koja je jelu dala još malo ekstra slatkoće. Sve se to odlično sparilo sa dimljenim kobasicama i jedva čekam ponovno pripremiti ovaj recept. Također, pošto je moje zelje bilo dosta slano, uopće ništa nije trebalo dodatno soliti.

SASTOJCI:

(Za 4 porcije / 5,04 kn po porciji / 20,15 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

1 srednje velika kobasica (7,50 kn)

2 šalice kiselog kupusa (3,00 kn)

4 češnja češnjaka (1,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice dimljene paprike (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

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

1 žlica sušenog peršina (0,50 kn)

1 žličica smeđeg šećera (0,10 kn)

1 lovorov list (0,10 kn)

4 veća krumpira (3,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Kobasicu narežite na tanke novčiće. Ulje i luk stavite u dublju tavu na srednjoj vatri te dinstajte nekoliko minuta da luk postane staklast. Ubacite kobasicu, zelje i češnjak, promiješajte te kratko kuhajte dok se sve blago ne karamelizira. Sada dodajte koncentrat rajčice, dimljenu i slatku papriku, češnjak u prahu, čili, papar, peršin, šećer, lovor, krumpire i temeljac. Dobro promiješajte, pustite da zavrije, pa smanjite vatru. Krčkajte sa odškrinutim poklopcem 30-tak minuta dok se krumpiri skroz ne skuhaju i ne omekšaju, s time da s vremena na vrijeme sve dobro promiješate, a prema potrebi dodate još mrvicu vode. Poslužite toplo.

Braised Sauerkraut with Sausage and Potatoes / Dinstano kiselo zelje sa kobasicom i krumpirima

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca

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Y’all know I love one pot dishes and I love pasta. Hence, one pasta dishes are pretty high on my list of life’s priorities. Spaghetti Puttanesca have been around for ages, so here’s my own version of this Italian classic.

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INGREDIENTS:

(Yields 4 servings / 1.16 EUR per serving / 4.63 EUR for all)

4 tbsp olive oil (0.18 EUR)

2 cups cherry tomatoes (1.33 EUR)

4 salted anchovies (0.53 EUR)

4 sundried tomatoes (0.27 EUR)

6 garlic cloves (0.20 EUR)

½ cup pitted olives (0.40 EUR)

Good pinch of red pepper flakes (0.02 EUR)

1 tsp dried oregano (0.07 EUR)

400 grams dried spaghetti (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly cracked black pepper (0.02 EUR)

2 cups water (–)

½ cup finely shredded hard cheese (0.80 EUR)

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METHOD:

Add the olive oil and cherry tomatoes to a deep skillet on medium heat. Bring to a sizzle, cover with a lid and cook for about 5-10 minutes, until tomatoes are blistered and softened, while giving it an occasional stir. In the meantime, finely chop up anchovies and sundried tomatoes, thinly slice garlic and roughly chop up the olives.

Once the tomatoes are blistered, add in anchovies, sundried tomatoes, garlic, olives, red pepper flakes and oregano. Cook for a few minutes until everything is fragrant before adding in spaghetti, salt, pepper and water. Make sure that the spaghetti is covered in water, bring to a gentle simmer, cover tightly with a lid and reduce heat. Cook on low for about 10-15 minutes until the spaghetti are cooked through, while giving a gentle stir every now and then. If needed, add in a splash more of water.

Serve immediately, sprinkled generously with finely shredded hard cheese like Grana Padano or Parmigiano Reggiano.

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Već i vrapci na granama znaju da obožavam jela koja se kuhaju u jednom loncu i obožavam tjesteninu. Stoga tjestenina iz jednog lonca kotira prilično visoko na ljestvici mojih životnih prioriteta. Špageti Puttanesca kao koncept postoje već preko pedeset godina, a ovo je moja verzija talijanskog klasika.

SASTOJCI:

(Za 4 porcije / 8,66 kn po porciji / 34,63 kn za sve)

4 žlice maslinovog ulja (1,32 kn)

2 šalice cherry rajčica (10,00 kn)

4 slana inčuna (4,00 kn)

4 sušene rajčice (2,00 kn)

6 češnjeva češnjaka (1,50 kn)

½ šalice odkoštenih maslina (3,00 kn)

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

1 žličica sušenog origana (0,50 kn)

400 g sušenih špageta (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice vode (–)

½ šalice fino ribanog tvrdog sira (6,00 kn)

PRIPREMA:

Maslinovo ulje i cherry rajčice ubacite u dublju tavu na srednjoj vatri. Kada počne krčkati poklopite i kuhajte 5-10 minuta da se rajčice blago karameliziraju, s time da povremeno sve promiješate. U međuvremenu nasjeckajte inčune i sušene rajčice, češnjak narežite na tanke ploške, te grubo narežite masline.

Kad se cherry rajčice karameliziraju u tavu dodajte inčune, sušene rajčice, češnjak, masline, čili i origano. Kuhajte koju minutu da sve zamiriši prije nego ubacite i špagete, sol, papar i vodu. Vodite računa o tome da su špageti potopljeni, pa pustite da sve zavrije i čvrsto poklopite. Smanjite vatru i krčkajte 10-15 minuta dok špageti ne budu gotovi, a povremeno sve dobro promiješajte. Po potrebi dodajte još mrvicu vode.

Poslužite odmah sa dobrom dozom ribanog tvrdog sira tipa parmezan ili Grana Padano.

One Pot Spaghetti Puttanesca / Špageti Puttanesca iz jednog lonca

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

Crunch Crunch Away, , , , , , , , , 1 Comment

Have you already tried making Kimchi at home? If so, then you probably have abundance of it and may be searching for ideas to throw Kimchi into other dishes. This stew is just the thing and is unbelievably simple to make and delicious. Honestly, my expectations were pretty low, but I ended up being pleasantly surprised by the outcome, so this will definitely end up in our regular food rotation.

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INGREDIENTS:

(Yields 4 servings / 1.23 EUR per serving / 4.93 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

1 parsnip (0.40 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp tomato paste (0.27 EUR)

2 cups vegan Kimchi (0.93 EUR)

1 block of smoked tofu (1.00 EUR)

4 cups veggie broth (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

200 grams glass noodles (1.33 EUR)

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METHOD:

Peel, wash and chop up all the veggies. Drain and dice the smoked tofu. Add oil, onion, carrot and parsnip to a pot on high heat. Saute for about five minutes to slightly caramelize then add in garlic and Gochujang. Stir and cook for just a minute before adding in tomato paste, Kimchi, tofu, veggie broth and soy sauce. Bring to a rolling boil, reduce heat to low and simmer with a lid cracked open for about 20 minutes. Turn off heat, add in sesame oil and noodles then put the lid back on and let sit for around five minutes until the noodles are cooked through from residual heat. Serve warm. This also reheats great and will only taste better on the next day, so be sure to make a few extra servings.

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Jeste li već probali kod kuće napraviti Kimchi? Ako da, onda sigurno imate tonu Kimchija i počeli ste izmišljati načine kako ga sve ubaciti u neka druga jela. Ovo varivo je onda baš prava stvar za vas, a veoma je lako za pripremiti i stvarno ukusno. Iskreno, moja su očekivanja bila poprilično niska, ali sam se baš ugodno iznenadila koliko je sve ispalo fino, tako da će Kimchi varivo sigurno biti ubačeno u naš redovni meni.

SASTOJCI:

(Za 4 porcije / 9,24 kn po porciji / 36,95 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

1 pastrnjak (3,00 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice koncentrata od rajčice (2,00 kn)

2 šalice veganskog Kimchija (7,00 kn)

1 kocka dimljenog tofua (7,50 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

200 g tankih rižinih rezanaca (10,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Ocijedite i na kocke narežite dimljeni tofu. Dodajte ulje, luk, mrkve i pastrnjak u lonac na jaku vatru. Dinstajte jedno pet minuta da se sve lagano karamelizira, pa dodajte češnjak i Gochujang. Promiješajte i kuhajte samo minutu prije nego ubacite i koncentrat rajčice, Kimchi, tofu, temeljac i soja sos. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem 20-tak minuta. Maknite sa vatre, dodajte sezamovo ulje i rezance, pa poklopite i ostavite pet minuta da se rezanci skuhaju od preostale topline. Poslužite toplo. Ovo jelo se također super podgrijava, a sljedećeg će dana biti još bolje, pa definitivno skuhajte koju porciju više.

Kimchi Stew (vegan) / Varivo od Kimchija (vegansko)

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

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

Oh hey, here’s another noodle recipe for you all to enjoy. We can never have too many of those floating around, right?

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INGREDIENTS:

(Yields 4 servings / 1.33 EUR per serving / 5.31 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

1 large onion (0.10 EUR)

2 green peppers (0.80 EUR)

3 cups of shredded purple cabbage (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil then fry up the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions, peppers and cabbage. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Taste and adjust seasoning, then serve immediately.

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Hej haj, evo vam još jedan recept za nudlse koji možete isprobati. Takvih nikako ne možemo imati viška, zar ne?

SASTOJCI:

(Za 4 porcije / 9,93 kn po porciji / 39,71 kn za sve)

Za meso:

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

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

1 veliki luk (0,75 kn kn)

2 zelene paprike (6,00 kn)

3 šalice ribanog ljubičastog kupusa (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk, paprike i kupus. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Kušajte i prilagodite začine, pa poslužite odmah.

Chicken and Purple Cabbage Noodles / Kineski rezanci s piletinom i crvenim zeljem

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)

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You know what day it is today? It’s creamy soup day! I mean, if you ask me, any day could and should be a creamy soup day. And yes, this soup is easy and delicious, so you better get your ingredients ready and whip it up.

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INGREDIENTS:

(Yields 4 generous servings / 0.52 EUR per serving / 2.06 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 carrots (0.20 EUR)

250 grams of oyster mushrooms (1.00 EUR)

2 large potatoes (0.20 EUR)

½ tsp garlic powder (0.03 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp dried parsley (0.13 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Clean the mushrooms and tear them into bite-sized pieces. Add the oil, onion, garlic and carrots to a big pot on high heat and saute for about five minutes to slightly soften. Add in the mushrooms, give a good stir and cook for ten minutes so everything gets nicely caramelized. Now add in the potatoes, garlic powder, salt, pepper, parsley and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 30 minutes.

After 30 minutes, turn off heat and pulse the soup with an immersion blender. If you like, you can reserve a bit of chunks before pulsing to keep some texture in the soup, but this is totally optional. Taste and adjust seasoning and serve warm. This soup also reheats well so it’s a good option for meal prep.

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Znate li koji je danas dan? Danas je dan za kremastu juhicu! Mislim, ako se mene pita, baš bi svaki dan mogao i trebao biti dan takvih juha. I da, ova je juhica lagana i jednostavna, tako da skupite sve sastojke i bacite se na kuhanje.

SASTOJCI:

(Za 4 izdašne porcije / 3,84 kn po porciji / 15,36 kn za sve

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 mrkve (1,50 kn)

250,00 g bukovača (7,50 kn)

2 velika krumpira (1,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice sušenog peršina (1,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Gljive očistite pa ih natrgajte na komadiće veličine zalogaja. Ulje, luk, češnjak i mrkve stavite u veći lonac na jakoj vatri, te ih dinstajte oko pet minuta da malo omekšaju. Ubacite gljive, dobro promiješajte i kuhajte desetak minuta da se sve blago karamelizira. Sada dodajte i krumpire, češnjak u prahu, sol, papar, peršin i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 30-tak minuta.

Nakon 30 minuta maknite juhu s vatre i propulsirajte ju štapnim mikserom. Ako želite, možete nešto povrća i gljiva sačuvati sa strane prije blendanja, da vam juha ima zanimljiviju teksturu. Taj dio je totalno po vašem izboru. Kušajte i prilagodite začine, pa poslužite toplo. Ova se juhica također dobro podgrijava, pa je super opcija za pripremiti unaprijed.

Creamy Oyster Mushroom and Potato Soup (vegan) / Krem juha od bukovača i krumpira (veganska)