weeknight meal

Peanut and Pork Roast Salad / Salata sa kikirikijem i pečenom svinjetinom

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If you’ve decided to make pork roast for the weekend, then you probably have a bunch of leftovers to eat. Here is a salad idea where you could incorporate a bit of that leftover cold meat.

INGREDIENTS:

(Yields 1 huge serving of salad / 1.28 EUR)

5 large lettuce leaves (0.27 EUR)

1 large carrot (0.10 EUR)

1 small onion (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

Juice from ½ lemon (0.20 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 tbsp crushed raw peanuts (0.13 EUR)

4-5 super thin slices of cold pork roast (0.40 EUR)

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METHOD:

Wash and pat dry all the vegetables. Cut lettuce into strips. Peel carrot and then, using a peeler, make carrot strips. Peel and cut onion super thinly. Mix the cut vegetables with olive oil, lemon juice, salt and pepper and, using your hands, gently massage the seasoning into the veggies. Scatter crushed peanuts and meat on top and serve right away.

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Ako ste se odlučili za vikend raditi svinjsku pečenku, sigurno imate još ostataka mesa za iskoristiti. Evo jedna ideja za salatu u koju možete uključiti malo hladnog pečenja.

SASTOJCI:

(Za jednu veliku porciju salate / 9,47 kn)

5 velikih listova zelene salate (2,00 kn)

1 velika mrkva (0,75 kn)

1 mali luk (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Sok od ½ limuna (1,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2 žlice zdrobljenih sirovih kikirikija (1,00 kn)

4-5 jako tankih šnita hladne svinjske pečenke (3,00 kn)

PRIPREMA:

Operite i kuhinjskom krpom posušite svo povrće. Narežite zelenu salatu na trake. Ogulite mrkvu, pa onda ljuštilicom od mrkve napravite debele rezance. Očistite i jako tanko narežite luk. Pomiješajte narezano povrće sa uljem, limunovim sokom, soli i paprom, pa onda rukama nježno umasirajte začine u povrće. Po vrhnu raštrkajte kikiriki i meso te odmah poslužite.

Peanut and Pork Roast Salad / Salata sa kikirikijem i pečenom svinjetinom

Bacon and Spinach Frittata / Fritata sa špekom i špinatom

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If you ask me, eggs are a perfect food. You can do a thousand things with them and easily add them to dishes to round up a full, nutritious and cheap meal. They cook quickly and are quite difficult to mess up. They work in breakfasts, brunches, lunches and dinners. And elevenses, naturally.

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INGREDIENTS:

(Serves 1 / 1.30 EUR)

Large handful of fresh spinach (0.27 EUR)

2 eggs (0.40 EUR)

2 tbsp finely grated hard cheese, like Parmigiano Reggiano or Grana Padano (0.13 EUR)

Pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2-3 slices of bacon, chopped into squares (0.40 EUR)

1 tbsp oil (0.01 EUR)

2 garlic cloves, minced (0.07 EUR)

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METHOD:

Preheat oven to 250°C. Meanwhile, wash, pat dry and coarsely chop spinach. In a small bowl, whisk together eggs, cheese, salt and pepper. On medium-low heat add bacon and oil to oven-safe skillet and cook for a minute or two to slightly crisp up. Add in garlic and give a good stir and then add in all of the spinach and cook covered for a few minutes, while stirring once or twice until the spinach wilts down.

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Redistribute spinach, eggs and bacon with a spatula and then carefully pour eggs on top, evening everything out as needed. Cook for about 5 minutes until eggs are almost fully set on top and then transfer to the oven to cook for another 5-10 minutes, depending on how crispy you want your frittata. Serve immediately.

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Ako se mene pita, jaja su savršena hrana. S njima se da napraviti tisuću stvari i lako ih se doda jelima za zaokruženi, hranjivi i jeftini obrok. Brzo se skuhaju i teško ih je upropastiti. Funkcioniraju za doručak, brunch, ručak i večeru. I elevenses, naravno.

SASTOJCI:

(Za 1 osobu / 9,66 kn)

Veliki pregršt svježeg špinata (2,00 kn)

2 jaja (3,00 kn)

2 žlice fino naribanog tvrdog sira, kao što su parmezan ili Grana Padano (1,00 kn)

Prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2-3 kriške špeka, narezane na kvadrate (3,00 kn)

1 žlica ulja (0,10 kn)

2 češnja češnjaka, sitno nasjeckana (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 250°C. U međuvremenu operite, posušite i grubo narežite špinat. U maloj zdjelici razmutite jaja sa sirom, soli i paprom. Na srednjoj do laganoj vatri u tavicu, koja može i u pećnicu, dodajte špek i ulje te kuhajte minutu-dvije, dok se špek lagano ne zahrska. Dodajte češnjak, promiješajte, pa ubacite sav špinat i kuhajte poklopljeno nekoliko minuta dok špinat ne povene. Po potrebi promiješajte jednom ili dva puta.

Špatulom rasporedite špinat, špek i češnjak, pa pažljivo preko prelijte razmućena jaja. Po potrebi malo poravnajte. Kuhajte oko 5 minuta, dok jaja sa gornje strane nisu skoro pa gotova. Onda sve preselite u pećnicu i zapecite 5-10 minuta, ovisno o tome koliko hrskavu fritatu želite. Poslužite odmah.

Bacon and Spinach Frittata / Fritata sa špekom i špinatom

Vegan Soy Bolognese / Veganski sojonjez

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This dish has become my weeknight staple, as it’s incredibly quick and zero fuss. I usually whip up a humongous batch and then have lunch situations at work settled during the next few days. On top of this, the ingredient list is super short and it’s basically stuff that I always have lying around.

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INGREDIENTS:

(Yields 4 servings / 0.45 EUR per serving / 1.78 EUR for all)

1 large onion, diced (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

3 garlic cloves, minced(0.09 EUR)

1 can diced tomatoes (0.53 EUR)

1 cup dry soya flakes (0.53 EUR)

1 cup water (–)

1 tbsp dried basil (0.27 EUR)

2 tbps dried parsley (0.13 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

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METHOD:

Saute onion on olive oil on high heat for a few minutes, until slightly translucent. Add in minced garlic and stir for a few seconds. Add in tomatoes, soya flakes, water, basil, parsley, salt and pepper, give everything a good stir and bring to a boil. Reduce heat to low and cook with cracked lid for 15-20 minutes, stirring occasionally. If necessary, add a splash more of water.

Serve over freshly cooked pasta and with a huge green salad.

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Ovo je jelo postalo moj prehrambeni temelj preko tjedna, pošto je turbo brzo gotovo i nema nikakvog prtljanja. Obično skuham ogromnu količinu pa si s time riješim ručkove na poslu za idućih par dana. Osim toga, popis sastojaka je jako kratak i to su sve stvari koje ionako uvijek imam doma.

SASTOJCI:

(Za 4 porcije / 3,33 kn po porciji / 13,32 kn za sve)

1 veliki luk, sitno nasjeckan (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

3 češnja češnjaka, sitno nasjeckana (0,70 kn)

1 konzerva nasjeckanih rajčica (4,00 kn)

1 šalica sojinih ljuskica (4,00 kn)

1 šalica vode (–)

1 žlica sušenog bosiljka (2,00 kn)

2 žlice sušenog peršina (1,00 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,20 kn)

PRIPREMA:

Na jakoj vatri dinstajte luk na ulju nekoliko minuta, dok ne postane staklast. Dodajte nasjeckani češnjak i promiješajte par sekundi. Dodajte rajčicu, soju, vodu, bosiljak, peršin, sol i papar, dobro sve promiješajte i pričekajte da zavrije. Onda smanjite vatru i kuhajte sa odškrinutim poklopcem 15-20 minuta uz povremeno miješanje. Po potrebi možete dodati još malo vode.

Poslužite uz svježe kuhanu tjesteninu i sa velikom zelenom salatom.

Vegan Soy Bolognese / Veganski sojonjez

Eggplant Curry (vegan) / Curry sa patlidžanom (veganski)

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Eggplant is such an underestimated vegetable in our household. You can make a thousand interesting things with an eggplant, yet I never remember to do it. But I’ve had this vision of eggplant curry in my mind for a few days and am so glad I went with it.

INGREDIENTS:

(Yields 4 servings / 0.71 EUR per serving / 2.84 EUR for all)

2 small eggplants (0.67 EUR)

1 tsp salt (0.01 EUR)

2 tbsp corn starch (0.07 EUR)

5 tbsp olive oil, divided (0.22 EUR)

1 large onion, diced (0.10 EUR)

3 garlic cloves, minced (0.10 EUR)

½ tsp ground coriander (0.07 EUR)

½ tsp ground cumin (0.07 EUR)

½ tsp ground turmeric (0.07 EUR)

½ tsp ground cinnamon (0.07 EUR)

¼ tsp cayenne pepper (0.03 EUR)

1 ½ cup coconut milk (1.10 EUR)

Handful of fresh parsley, chopped (0.13 EUR)

Dash of freshly squeezed lemon juice, for serving (0.13 EUR)

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METHOD:

Wash and dice the eggplant, toss with a teaspoon of salt and let it rest for about 15 minutes, so the salt can extract the bitterness out. After 15 minutes give the eggplant a quick rinse and pat dry with a kitchen towel. Toss to coat with corn starch and set aside.

Place a skillet or a wok on high heat for a few minutes. To a hot skillet, add 2 tablespoons of olive oil and half of the eggplant and stir-fry for a few minutes until the eggplant gets nice and crispy. Remove the eggplant from the pan and repeat with the second batch.

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Add the remaining tablespoon of oil and the onion to the skillet and cook for a few minutes, until slightly translucent. Now add in garlic, coriander, cumin, turmeric, cinnamon and cayenne, give all a good stir and allow the spices to heat up for about 30 seconds. Add in the coconut milk and return in the eggplant to cook for a few minutes, until the sauce has thickened. Remove from heat, taste and adjust seasoning and stir in chopped parsley.

Serve over a bed of rice with a squeeze of lemon juice.

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Patlidžan je u našem domu skroz podcijenjeno povrće. Sa njime se može napraviti tisuću zanimljivih stvari, ali se ja nekako nikada ne sjetim kuhati sa njim. No, već sam zadnjih nekoliko dana imala u glavi viziju curryja sa patlidžanom i skroz mi je drago da sam joj se priklonila.

SASTOJCI:

(Za 4 porcije / 5,35 kn po porciji / 21,41 kn za sve)

2 mala patlidžana (5,00 kn)

1 žličica soli (0,01 kn)

2 žlice kukuruznog škroba (0,50 kn)

5 žlica maslinovog ulja, podijeljenih (1,65 kn)

1 veliki luk, nasjeckan na kockice (0,75 kn)

3 češnja češnjaka, sitno nasjeckana (0,75 kn)

½ žličice mljevenog korijandera (0,50 kn)

½ žličice mljevenog kumina (0,50 kn)

½ žličice mljevene kurkume (0,50 kn)

½ žličice mljevenog cimeta (0,50 kn)

¼ žličice kajenskog papra (0,50 kn)

1 ½ šalica kokosovog mlijeka (8,25 kn)

Pregršt svježeg peršina, nasjeckanog (1,00 kn)

Malo svježe iscijeđenog soka od limuna, za posluživanje (1,00 kn)

PRIPREMA:

Operite i narežite patlidžan na kocke, pomiješajte sa žličicom soli i ostavite da miruje 15-tak minuta kako bi sol izvukla gorčinu. Nakon 15 minuta isperite, pa kuhinjskom krpom posušite patlidžan. Pomiješajte sa kukuruznim škrobom i stavite na stranu.

Stavite tavu ili wok na jaku vatru na nekoliko minuta. U vruću tavu dodajte 2 žlice maslinovog ulja i pola patlidžana, pa kuhajte miješajući nekoliko minuta, dok patlidžan ne dobije hruskavu koricu. Izvadite patlidžan iz tave pa ponovite sa drugom turom.

U tavu dodajte preostalu žlicu ulja i nasjeckani luk koji kuhajte par minuta, da postane staklast. Onda dodajte češnjak, korijander, kumin, kurkumu, cimet i kajenski papar, sve dobro promiješajte i pustite da se začini ugriju jedno 30-tak sekundi. Dodajte kokosovo mlijeko i vratite patlidžan u tavu. Kuhajte par minuta, dok se umak ne zgusne. Maknite s vatre, kušajte i prilagodite začine te umiješajte sjeckani peršin.

Poslužite preko riže i pokapano sokom od limuna.

Eggplant Curry (vegan) / Curry sa patlidžanom (veganski)

Mediterranean Pizza / Mediteranska pizza

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I was in a mood for a little something extra and conveniently had some leftover pizza dough in the fridge. With a bit of arugula and prosciutto, pizza reached a whole new level.

Please don’t be afraid to make your own pizza dough. It’s actually super quick and easy and beats every store bought imaginable.

INGREDIENTS:

(Yields 1 pizza / 3.10 EUR)

For the dough:

1 tsp active dry yeast (0.13 EUR)

1 tsp sugar (0.01 EUR)

½ cup warm water (–)

1 – 1 ½ cup all-purpose flour, divided (0.07 EUR)

Good pinch of salt (0.01 EUR)

2 tbsp olive oil, divided (0.09 EUR)

For the pizza:

1/3 cup tomato sauce (0.13 EUR)

1 ball of mozzarella cheese (1.00 EUR)

10-12 olives (0.27 EUR)

3 garlic cloves, minced (0.10 EUR)

Drizzle of olive oil (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 thin prosciutto slices (0.93 EUR)

Handful of fresh arugula (0.27 EUR)

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METHOD:

To make the dough, in a bowl, whisk together yeast, sugar, water and 1 teaspoon of flour and leave to rest for about 15 minutes, until it becomes frothy. Be sure that the water isn’t too hot, or else it will kill the yeast. If the mixture doesn’t become frothy, discard and start again using a fresh batch of yeast.

To a frothy yeast mixture add in 1 cup of flour, salt and 1 tablespoon of olive oil and mix everything with a spoon to form loose dough. Turn out on clean countertop and give a short knead. The dough needs to be soft, but shouldn’t stick to your fingers, so incorporate more flour bit by bit, as necessary.

Shape dough into a ball, clean your bowl, pour in remaining olive oil and turn the dough around so it’s oily on all sides. Cover the bowl with a clean kitchen towel and allow the dough to rest for 20-30 minutes, until double in size.

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When ready to bake, preheat oven to 220°C. Line baking sheet with parchment paper and set aside. Gently deflate the dough and roll out on a floured surface into a disk, then transfer to a prepared baking sheet. To assemble pizza, spread tomato sauce evenly on dough, scatter mozzarella pieces, olives and minced garlic, drizzle with olive oil and finally sprinkle with oregano and black pepper. Bake pizza for 15-20 minutes on uppermost rack, right under the heater, until blistered.

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Cut baked pizza in desired pieces and arrange prosciutto and arugula on top. Serve immediately.

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Baš sam bila raspoložena za nešto malo ekstra, a u frižideru sam imala još malo tijesta za pizzu. Sa malo rukole i pršuta pizza se odma popela na novi nivo.

Molim vas, nemojte se bojati sami napraviti tijesto za pizzu. To je zapravo super brzo i lagano, a finije je od svakog kupovnog tijesta.

SASTOJCI:

(Za 1 pizzu / 23,13 kn)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

1 žličica šećera (0,01 kn)

½ šalice tople vode (–)

1 – 1 ½ šalica glatkog brašna, podijeljena (0,50 kn)

Dobar prstohvat soli (0,01 kn)

2 žlice maslinovog ulja, podijeljene (0,66 kn)

Za pizzu:

1/3 šalice pasirane rajčice (1,00 kn)

1 loptica mozzarelle (7,50 kn)

10-12 maslina (2,00 kn)

3 češnja češnjaka (0,75 kn)

Par kapi maslinovog ulja (0,10 kn)

1 žličica sušenog origana (0,50 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

4 tanke šnite pršuta (7,00 kn)

Pregršt svježe rukole (2,00 kn)

PRIPREMA:

Da bi ste napravili tijesto u zdijeli pomiješajte kvasac, šećer, vodu i žličicu brašna, pa pustite da odmara 15 minuta, dok ne postane pjenasto. Pazite da voda nije prevruća, jer ćete tako ubiti kvasac. Ako smjesa ne postane pjenasta, bacite i počnite ispočetka sa svježim kvascem.

U pjenastu smjesu kvasca dodajte šalicu brašna, sol i žlicu maslinovog ulja, pa sve miješajte žlicom dok se ne formira labavo tijesto. Istresite na čistu radnu plohu i kratko mijesite. Tijesto treba biti mekano, ali se ne smije lijepiti za ruke, pa malo po malo po potrebi dodajte još brašna.

Oblikujte tijesto u loptu, očistite zdjelu, dodajte u nju ostatak ulja i onda okrećite unutra tijesto da se namasti sa svih strana. Pokrijte zdjelu čistom kuhinjskom krpom i pustite da tijesto odmara 20-30 minuta, dok se ne udvostruči.

Kada ste spremni za pečenje, zagrijte pećnicu na 220°C. Obložite protvan papirom za pečenje i stavite na stranu. Nježno ispuhnite tijesto i razvaljajte na pobrašnjenoj površini u disk, pa premjestite na pripremljeni protvan. Da bi složili pizzu, raširite pasiranu rajčicu po tijestu, pa gore posipajte komadiće mozzarelle, masline i sitno sjeckani češnjak, pokapajte maslinovim uljem i na kraju posipajte origanom i paprom. Pecite pizzu 15-20 minuta na najvišem dijelu pećnice, odma ispod grijača, dok lijepo ne nabubri.

Narežite pizzu na komade i po njoj raspodijelite pršut i rukolu. Poslužite odmah.

Mediterranean Pizza / Mediteranska pizza

Beef Steak Salad / Salata sa junećim šniclom

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The local marketplace is slowly filling up again with colourful seasonal produce. Everything looks so yummy and crunchy and all of a sudden I’m feeling more motivated to eat salads. I like to hunk it up with a good dose of protein, so the salad is enough to keep me full until dinner.

Feel free to tweak up the ingredients to your liking and to what you have on hand. I just happened to have a chunk of cheese lying around, so in the salad it went.

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INGREDIENTS:

For the beef:

1 beef steak

2 tbsp olive oil

Good pinch of salt

Good pinch of freshly ground black pepper

For the salad:

Handful of lettuce

Handful of arugula

3 spring onions

1 large tomato

Slice of smoked cheese

2 tbsp olive oil

Juice from ½ a lemon

Pinch of salt

Pinch of freshly ground black pepper

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METHOD:

Place skillet on high heat for a few minutes. Cut the steak into thin strips and toss to coat together with olive oil, salt and pepper. Once the skillet is hot, put in the steak and cook for a few minutes, while stirring occasionally.

Meanwhile wash and chop all the vegetables and cube or tear the cheese into chunks. Toss everything together with olive oil, lemon juice, salt and pepper and spread the freshly cook steak on top. Serve immediately. IMGP4838

Plac se polako ponovo počeo puniti sa šarenim sezonskim proizvodima. Kako sve izgleda fino i hrskavo, tako sam i ja nekako više motivirana za jesti salate. Volim ih pojačati sa dobrom dozom proteina tako da me salata za ručak drži sitom do večere.

Slobodno modificirajte ovaj recept prema svojem ukusu i prema onome što imate pri ruci. Tako sam ja u frižideru imala komadić dimljenog sira, pa je i on završio u salati.

SASTOJCI:

Za junetinu:

1 juneći odrezak

2 žlice maslinovog ulja

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

Za salatu:

Pregršt zelene salate

Pregršt rukole

3 mlada luka

1 veliki paradajz

Komad dimljenog sira

2 žlice maslinovog ulja

Sok od ½ limuna

Prstohvat soli

Prstohvat svježe mljevenog crnog papra

PRIPREMA:

Stavite tavu na jaku vatru na par minuta. Odrezak narežite na tanke trakice pa pomiješajte sa maslinovim uljem, soli i paprom. Kada je tava vruća, dodajte u nju odrezak i pecite koju minutu uz povremeno miješanje.

U međuvremenu operite i narežite svo povrće i narežite na kockice ili natrgajte dimljeni sir. Sve izmiješajte sa maslinovim uljem, sokom od limuna, soli i paprom, a po vrhu raširite svježe pečeni odrezak. Poslužite odmah.

 

Beef Steak Salad / Salata sa junećim šniclom

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

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

INGREDIENTS:

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

3 tbsp sunflower seed oil, divided (0.04 EUR)

2 large carrots (0.27 EUR)

3 garlic cloves (0.10 EUR)

8 portobello mushrooms (0.67 EUR)

1 large onion (0.10 EUR)

2 eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 tbsp Thai sweet chili sauce (0.27 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

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

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

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

SASTOJCI:

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

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

2 velike mrkve (2,00 kn)

3 češnja češnjaka (0,75 kn)

8 zlatnih šampinjona (5,00 kn)

1 veliki luk (0,75 kn)

2 jaja (3,00 kn)

2 mlada luka (2,00 kn)

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

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

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

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

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

Lentil and Spinach Magic Pot (vegan and gluten-free) / Čarobni lonac sa lećom i špinatom (veganski i bez glutena)

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I don’t know if you’ve noticed already, but I’m a big fan of one pot dishes. They’re usually hearty, filling and require only a minimal clean up. Like many fantastic ideas, this recipe was also born out of nothing but sheer laziness. But don’t get discouraged by short ingredient list because the spinach and lentils definitely work some kind of magic when combined, as the end result is incredibly creamy and yummy.

Well, without further ado, let’s get down to business. I hope that all of you lazy folks out there will enjoy this dish as much as I did. 🙂

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INGREDIENTS:

(Yields 4 servings / 0.71 EUR per serving / 2.82 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large purple onion, thinly sliced (0.10 EUR)

3 garlic cloves, minces (0.09 EUR)

1 cup red lentils (0.80 EUR)

1 can diced tomatoes (0.53 EUR)

450 g bag frozen leaf spinach (1.07 EUR)

1 tbp dried parsley (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1/2 tsp salt (0.01 EUR)

1 tsp freshly cracked black pepper (0.03 EUR)

1 cup water (–)

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METHOD:

Put all ingredients in a pot, give a good stir and place on high heat. Reduce heat to low as soon as it reaches a rolling boil. Simmer with a lid cracked open for 20-30 minutes, until lentils are cooked through and the dish creams up, while stirring occasionally. If necessary, add a splash more of water. On the other hand, if it’s too watery, you can finish the cooking without the lid so extra liquid can evaporate. This generally depends on how much water is there in your frozen spinach.

Serve hot over potatoes or rice, or on its own with a slice of delicious bread for scooping.

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Ne znam da li ste već primijetili da sam veliki fan jela koja se kuhaju u jednom loncu. Ona su obično izdašna, zasitna i zahtijevaju minimalno čišćenje. Kao mnoge fantastične ideje, ovaj recept je nastao iz ničeg drugog do čiste lijenosti. Ali nedajte se obeshrabriti kratkim popisom sastojaka, jer špinat i leća definitivno naprave neku čaroliju kada se spoje. Konačni je rezultat jako kremasti i fini.

Bez daljnjeg odgađanja, idemo na posao. Nadam se da će sve ljenguze uživati u ovom jelu koliko sam i ja. 🙂

SASTOJCI:

(Za 4 porcije / 5,27 kn po porciji / 21,07 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki ljubičasti luk, tanko narezan (0,75 kn)

3 češnja češnjaka, sitno nasjeckana (0,70 kn)

1 šalica crvene leće (6,00 kn)

1 konzerva nasjeckanih rajčica (4,00 kn)

1 vrećica od 450 g smrznutog špinata u listovima (8,00 kn)

1 žlica sušenog peršina (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,20 kn)

1 šalica vode (–)

 

PRIPREMA:

Stavite sve sastojke u lonac, dobro promiješajte i stavite na jaku vatru. Čim zavrije smanjite vatru. Lagano krčkajte uz povremeno miješanje sa odškrinutim poklopcem jedno 20-30 minuta, dok se leća skroz ne skuha i jelo ne postane kremasto. Po potrebi dodajte mrvicu vode. S druge strane, ako vam se čini prevodnjikavo, dovršite jelo odklopljeno kako bi višak tekućine mogao ispariti. Ovo uglavnom ovisi o tome koliko vode ima u smrznutom špinatu kojeg koristite.

 

Poslužite vruće preko krumpira ili riže, ili samo sa komadom finog kruha za umakanje.

Lentil and Spinach Magic Pot (vegan and gluten-free) / Čarobni lonac sa lećom i špinatom (veganski i bez glutena)

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

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While I had the oven running for some other things, I’ve decided to dump all of the soup items in there too, instead of cooking things down stovetop. Man, what a great decision that was! Roasting gave such a nice deep flavour to everything. Plus, it makes room for you to do other things around the house.

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INGREDIENTS:

(Yields 4 generous servings / 0.93 EUR per serving / 3.71 EUR for all)

½ kilo Portobello mushrooms (1.33 EUR)

7-8 Shiitake mushrooms(1.33 EUR)

4 young potatoes (0.67 EUR)

1 large onion (0.10 EUR)

4 garlic cloves(0.10 EUR)

2 tbsp olive oil (0.09 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

4 cups water (–)

Handful of chopped fresh parsley for serving (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Halve and quarter mushrooms. Give potatoes a good scrub and dice with skins intact. Peel and quarter onion. Leave skins on garlic cloves and cut them in half. Toss it all with olive oil, salt and pepper and bake for 30-40 minutes, until slightly charred. Allow things to cool down a bit, squeeze garlic cloves out of their skins and run everything through a food processor with 4 cups of water.

Place the soup on high heat and bring to a boil and cook for a few minutes. Serve hot, sprinkled with fresh parsley.

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Kad mi je već pećnica gorila radi drugih stvari, odlučila sam sve za juhu ubaciti unutra, umjesto da krčkam stvari na štednjaku. E pa to je bila super odluka! Pečenje je dalo svemu fini okus. Osim toga, ovakva metoda vam oslobađa vrijeme da se bavite nečim drugim.

SASTOJCI:

(Za 4 izdašne porcije / 6,94 kn po porciji / 27,77 kn za sve)

½ kg šampinjona (10,00 kn)

7-8 Shiitaka (10,00 kn)

4 mlada krumpira (5,00 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

½ žličice soli (0,01 kn)

½ žličice svježeg mljevenog crnog papra (0,10 kn)

4 šalice vode (–)

Pregršt svježeg nasjeckanog peršina za posluživanje (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Narežite gljive na polovine i četvrtine. Dobro izribajte krumpire pa ih narežite na kocke skupa sa kožom. Ogulite i raščetvorite luk. Ostavite ljusku na češnjaku, pa češnjeve prerežite na pola. Sve pomiješajte sa maslinovim uljem, soli i paprom i pecite 30-40 minuta, dok se ne ulovi korica. Pustite da se sve mrvicu ohladi prije nego što ćete češnjak istisnuti iz ljuski i izblendatisa svim ostalim sastojcima i 4 šalice vode.

Stavite juhu na jahu vatru, pa kada zavrije kratko prokuhajte. Poslužite juhu vruću, posipanu sa malo svježeg peršina.

Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom

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I’m currently on a kick where I try to utilize my oven to do the most for me. Mostly because I’m a lazy bum, there are no other reasons. This dish fits my vision perfectly.

INGREDIENTS:

(Yields 4 generous servings / 2.03 EUR per serving / 8.10 EUR for all)

For the chicken:

½ tsp salt (0.01 EUR)

1 tbsp corn starch (0.03 EUR)

1 tbsp sweet smoked paprika (0.13 EUR)

½ tsp cayenne pepper (0.01 EUR)

½ tsp ground black pepper (0.01 EUR)

1 large boneless, skinless chicken breast, cut into thin strips (2.00 EUR)

1 large purple onion, cut into half-moons (0.10 EUR)

1 of each red, yellow and green bell pepper, cut into strips (2.13 EUR)

1 chili pepper, finely diced (0.07 EUR)

For noodles:

4 squares of ramen (1.60 EUR)

Two handfuls of dried mushrooms, I used shii-take and mu-er mix (1.33 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 large carrots, peeled and cut into thin strips (0.07 EUR)

3 tbsp soy sauce (0.20 EUR)

2 tbsp toasted sesame oil (0.27 EUR)

Sriracha sauce for topping (0.13 EUR)

IMGP2751METHOD:

Preheat oven to 220°C. In a small mixing bowl combine together salt, corn starch, smoked paprika, cayenne and black pepper. In a large baking dish combine chicken, onion, peppers and chili. Sprinkle with the spice mixture and combine everything well, best with your hands so you can rub the spices into everything. Bake for around 30-40 minutes, until things get crispy around the edges, mixing everything once halfway through baking.

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Meanwhile, boil a large pot of water. Turn off the heat and put ramen and dried mushrooms in to soak. Drain after 10 minutes and cut mushrooms into thin strips. Put wok on high heat until it warms thoroughly, for 3-4 minutes. Add sunflower oil and carrots and toss around for a minute or two. Toss in the mushrooms. After a couple of minutes add dried noodles, soy sauce and sesame oil. Stir fry for a couple of minutes. IMGP2756

In small bowls top noodles with chicken mixture. Drizzle with sriracha and extra soy sauce if needed. I wish I had some fresh spring onions for sprinkling, as those would fit in perfectly. Serve with a bowl of preserves like pickles or mixed veggies.

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Trenutno sam u fazi kada pokušavam sve što mogu strpati u pećnicu. Uglavnom zato što sam ljenguza, a ne iz nekog boljeg razloga. Ovo jelo uklapa se savršeno u moju viziju.

SASTOJCI:

(Za 4 izdašne porcije / 15,20 kn po porciji / 60,81 kn za sve)

Za piletinu:

½ žličice soli (0,01 kn)

1 žlica kukuruznog škroba (0,25 kn)

1 žlica slatke dimljene paprike (1,00 kn)

½ žličice kajenskog papra (0,10 kn)

½ žličice mljevenog crnog papra (0,10 kn)

1 velika otkoštena pileća prsa bez kože, narezana na tanke trakice (15,00 kn)

1 veliki ljubičasti luk, narezan na polumjesece (0,75 kn)

Po 1 crvena, žuta i crvena paprika, narezana na tanke trakice (16,00 kn)

1 čili papričica, sitno narezana (0,50 kn)

Za rezance:

4 kocke ramena (12,00 kn)

Dva pregršta suhih gljiva, ja sam uzela shii-take i mu-er miks (10,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 velike mrkve, oguljene i narezane na tanke trakice (0,50 kn)

3 žlice soja sosa (1,50 kn)

2 žlice tostiranog sezamovog ulja (2,00 kn)

Sriracha sos sa pokapati po vrhu (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. U maloj zdjelici pomiješajte sol, kukuruzni škrob, dimljenu papriku, kajenski i crni papar. U većem protvanu za pečenje pomiješajte piletinu, luk, paprike i čili. Posipajte smjesom začina i onda prstima utrljajte začine u sve. Pecite oko 30-40 minuta, dok rubovi ne postanu lijepo hrskavi, a jednom promiješajte na pola pečenja.

U međuvremenu zakuhajte veliki lonac vode. Maknite s vatre i stavite unutra ramen i suhe gljive da se namaču. Ocijedite nakon 10 minuta i gljive narežite na tanke trakice. Stavite wok na jaku vatru da se dobro ugrije, na 3-4 minute. Onda dodajte ulje i mrkve, pa miješajte minutu-dvije, pa ubacite i gljive. Nakon par minuta dodajte ocijeđeni ramen, soja sos i sezamovo ulje. Kuhajte miješajući koju minutu.

U maloj zdjelici raspodjelite piletinu po rezancima. Pokapajte sa srirachom i ekstra soja sosom po potrebi. Šteta što nisam imala malo mladog luka da i njega posipam na kraju jer bi se savršeno uklopio. Poslužite sa ukiseljenim povrćem ili kiselim krastavcima.

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom