weeknight meal

Baked Beans / Zapečeni grah

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This is a super quick, inexpensive and easy recipe for you to whip up for a weeknight dinner, or as an extra side-dish. It works well on its own with a nice big salad, but you can definitely enhance it with a fried egg, steak or a roast chicken.

I used bacon, because that’s what I’ve had on hand, but you can definitely substitute with a sausage or skip meat altogether and go vegan.

INGREDIENTS:

(Yields 2 servings / 0.95 EUR per serving / 1.90 EUR for all)

1 large onion, finely diced (0.10 EUR)

½ cup finely diced bacon (0.67 EUR)

1 tsp sunflower seed oil (0.01 EUR)

3 garlic cloves, minced (0.09 EUR)

1 can beans, drained (0.67 EUR)

2/3 cup tomato paste (0.27 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Pinch of chili flakes (0.03 EUR) IMGP4627

METHOD:

Saute onion and bacon on a teaspoon of oil on high heat for about five minutes, until bacon is crispy and golden. Add in garlic and beans, stir and cook briefly. Then add in tomato paste, paprika, black pepper and chili flakes and cook for about 10 minutes, so the sauce can thicken a bit.

Preheat oven to 200°C. Carefully transfer the beans to an oven-safe dish and bake for about 30 minutes, until the crust forms on top.

IMGP4628

Ovo je super brzo, jeftino i lagano jelo koje možete napraviti kao večeru preko tjedna, ili kao malo nabrijaniji vikend prilog. Funkcionira dobro samo za sebe sa velikom salatom, ali definitivno ga možete pojačati sa pečenim jajetom, šniclom ili pečenom piletinom.

Ja sam stavila špek jer sam to imala pri ruci, ali možete ga svakako zamijeniti sa kobasicom, ili skroz izbaciti meso za vegansku verziju.

SASTOJCI:

(Za dvije porcije / 7,07 kn po porciji / 14,15 kn za sve)

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

½ šalice špeka narezanog na kockice (5,00 kn)

1 žličica suncokretovog ulja (0,05 kn)

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

1 konzerva graha, ocijeđenog (5,00 kn)

2/3 šalice pasirane rajčice (2,00 kn)

1 žličica slatke paprike (0,25 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,20 kn)

PRIPREMA:

Prodinstajte pet minuta luk i špek na žličici ulja na jakoj vatri, dok špek ne postane hruskav i zlatno-žuti. Dodajte češnjak i grah, promiješajte i kratko prokuhajte. Ubacite pasiranu rajčicu, papriku, papar i čili i kuhajte oko 10 minuta, da se umak zgusne.

Zagrijte pećnicu na 200°C. Pažljivo prebacite grah u vatrostalnu posudu i pecite oko 30 minuta, dok se ne uhvati korica.

Baked Beans / Zapečeni grah

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima

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I love cooking with smoked pork bones because they are incredibly cheap and give fantastic smoky flavor. My butcher also sells bones that have quite a bit of meat on them, so with a little hassle you get a really affordable, satisfying meal. I usually toss smoked bones into stews and similar soupy dishes, but this time decided to throw them in a pot with barley and vegetables, to make a thick, risotto-like one pot dish.

Also, I got really lucky and scored bones which were on sale, so it was double win for me.

IMGP4572

INGREDIENTS:

(Yields 8 servings / 0.43 EUR per serving / 3.40 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 large carrots (0.13 EUR)

2 parsley roots (0.27 EUR)

½ small celeriac root (0.27 EUR)

3 garlic cloves (0.09 EUR)

2 cups barley (0.67 EUR)

2 tbps tomato paste (0.13 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

Bunch of fresh parsley leaves (0.13 EUR)

Bunch of fresh celeriac leaves (0.13 EUR)

1 kilo of smoked pork bones (1.33 EUR)

6-8 cups water (–)

IMGP4580

METHOD:

Finely dice all the vegetables. In a colander, wash barley under running water. Chop pork bones into 6-8 smaller chunks (you can also ask your butcher to do this for you).

In a deep pot, saute diced onion with olive oil on high heat for about 5 minutes, until translucent. Add in diced carrot, parsley root, celeriac root and garlic, giving everything a good stir. Cook for about 5 minutes, stirring occasionally. Add in barley, paprika, black pepper, chopped parsley and celeriac leaves, then stir to combine. Nest pork bones in with the barley. Pour water so everything is mostly submerged, bring to boil and cook on low with lid cracked open for 45 minutes. Occasionally check on the dish and gently scrape barley from the bottom of the pot and add more water if necessary.

IMGP4576

After 45 minutes turn the heat off, remove bones and let them cool enough to handle. Pick the meat from the bones, return meat to barley pot and stir everything well, discarding the clean bones. Now taste the dish for seasoning and adjust as necessary. Mine didn’t need any salt at all, the bones were salty enough. You might also want to add a bit more water, if the dish appears too thick, as barley keeps absorbing water all the time.

Serve with a nice green salad and enjoy!

Volim kuhati sa suhim svinjskim kostima jer su jako jeftine a jelu daju fantastičnu aromu dima. Moj mesar prodaje kosti na kojima uvijek bude dosta mesa, tako da sa malo truda uvijek dobijem jeftino a ukusno jelo. Obično suhe kosti ubacim u variva i slična jušna jela, ali sam se ovoga puta odlučila dodati ih u lonac sa ječmom i povrćem, da dobijem gusto jelo slično rižotu, koje se kuha u jednom loncu.

Također, uspjela sam naletiti na suhe kosti na sniženju, pa je ovo za mene bila dvostruka pobjeda.

SASTOJCI:

(Za 8 porcija / 3,20 kn po porciji / 25,56 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 velike mrkve (1,00 kn)

2 korjena peršina (2,00 kn)

½ male glavice celera (2,00 kn)

3 češnja češnjaka (0,70 kn)

2 šalice ječma (5,00 kn)

2 žlice pasirane rajčice (1,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

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

Pregršt svježeg lišća peršina (1,00 kn)

Pregršt svježeg lišća celera (1,00 kn)

1 kg suhih svinjskih kostiju (10,00 kn)

6-8 šalica vode (–)

PRIPREMA:

Sitno narežite svo povrće. U cjedilu pod tekućom vodom operite ječam. Nasijecite suhe kosti na 6-8 manjih komada (možete zamoliti i vašeg mesara da vam to napravi).

U dubokom loncu, na jakoj vatri, dinstajte luk na maslinovom ulju oko 5 minuta, dok ne postane staklast. Dodajte narezane mrkvu, korjen peršina, korjen celera i češnjak pa sve dobro promiješajte. Dinstajte oko 5 minuta, povremeno miješajući. Ubacite ječam, crvenu papriku, papar, nasjeckano lišće peršina i celera pa sve izmiješajte. Ugnijezdite unutra komade kostiju. Prelijte vodom, tako da sve uglavnom bude potopljeno, pričekajte da zakipi, pa onda smanjite vatru na nisko i kuhajte sa odškrinutim poklopcem 45 minuta. Povremeno provjerite jelo i nježno postružite ječam sa dna lonca, a po potrebi dodajte malo vode.

Nakon 45 minuta ugasite vatru, izvadite kosti i pustite da se malo ohlade. Skinite meso sa kostiju, pa meso umiješaje u lonac s ječmom, a kosti bacite. Sada probajte jelo i prilagodite začine. Ja nisam morala uopće soliti, jer su kosti bile već dovoljno slane. Možda ćete morati dodati i još malo vode ako vam se jelo čini pregustim, jer ječam upija puno tekućine.

Poslužite sa velikom zelenom salatom i uživajte!

Barley with Smoked Pork Bones / Ječam sa suhim svinjskim kostima

Braised Sauerkraut and Crushed Potatoes / Dinstano kiselo zelje i restani krumpir

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As much as I love and appreciate winter holidays, I am somewhat relieved that the shebang is over and I am slowly adjusting to my normal routine. After a month of gluttony, sloth and money spending, it’s nice to have some structure again. I’m also happy to have this vast clear slate of 2016 in front of me. So many possibilities!

And you might ask yourself if we really need another sauerkraut recipe around. Absolutely! More than anything. You can whip this dish up so fast that it’s perfect for a quick weeknight meal. IMGP4378

INGREDIENTS:

(Yields 4 servings / 1.36 EUR/ 5.45 EUR for all)

For crushed potatoes:

1 kg potatoes (0.93 EUR)

2 tbsp vegetable oil (0.01 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

For braised sauerkraut:

1 large onion (0.10 EUR)

1 tbsp vegetable oil (0.01 EUR)

2 spicy sausages (2.00 EUR)

500 g shredded sauerkraut (2.00 EUR)

1 large apple, peeled and grated (0.27 EUR)

1 tbsp pumpkin seed oil (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 cup water (–)

Salt and pepper to taste (0.01 EUR) IMGP4379

METHOD:

Wash potatoes under running water, giving them a good scrub and leaving skins intact. In a large pot, cover potatoes with clean water and place on high heat. When the water boils, reduce heat to medium and cook with lid cracked open for 20-25 minutes, until softened.

IMGP4382

Preheat oven to 220°C. Give potatoes good rinse under cold water, until cool enough to handle and peel. Using a potato masher, slightly crush the potatoes, stir in oil, salt and pepper and spread over baking tray. Bake for 30 minutes, until golden crust starts forming, giving them a good stir once or twice during baking.

Meanwhile, finely dice the onion and place on high heat with a tablespoon of vegetable oil, to cook until slightly translucent, for about 2-3 minutes. Chop sausages into coins, add to onion and saute for about 5 minutes. Add in sauerkraut, grated apple, pumpkin seed oil, paprika and water, giving everything a good stir. When things come to a boil, reduce heat to medium-low and simmer with lid cracked open for 30 minutes, stirring occasionally and adding a bit water if necessary. Taste to adjust seasoning and serve with crushed potatoes.IMGP4384

Koliko god volim zimske praznike, u neku ruku mi je olakšanje činjenica da je sve to iza nas pa se sada polako vraćam u normalnu rutinu. Nakon mjesec dana prežderavanja, ljenčarenja i trošenja novaca, lijepo je opet imati neku strukturu u životu. Također me veseli imati pred sobom ovu cijelu praznu 2016. godinu. I sve te mogućnosti!

Možda se pitate da li nam zaista treba još jedno jelo sa kiselim zelje. Apsolutno! Sada više nego ikada. Ovo jelo možete na brzinu smutiti tako da je savršeno za brzi objed usred tjedna.

SASTOJCI:

(Za 4 porcije / 10,22 kn po porciji / 40,86 kn za sve)

Za restani krumpir:

1 kg krumpira (7,00 kn)

2 žlice suncokretovog ulja (0,10 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,10 kn)

Za dinstano kiselo zelje:

1 veliki luk (0,75 kn)

1 žlica suncokretovog ulja (0,05 kn)

2 kobasice češnjovke (15,00 kn)

500 g rezanog kiselog zelja (15,00 kn)

1 velika jabuka, oguljena i naribana (2,00 kn)

1 žlica bučinog ulja (0,25 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 šalica vode (–)

Sol i papar po potrebi (0,10 kn)

PRIPREMA:

Dobro operite krumpire pod tekućom vodom i ostavite na njima kore. Stavite u dubok lonac, prekrijte sa čistom vodom i stavite da se kuha na jakoj vatri. Kada voda zakipi, smanjite vatru na srednje i kuhajte sa odškrinutim poklopcem 20-25 minuta, dok krumpiri ne omekšaju.

Zagrijte pećnicu na 220°C. Isperite krumpire pod hladnom vodom dok nisu dovoljno hladni da njima možete rukovati, pa ih ogulite. Sa gnječilicom za pire malo zgnječite krumpire, dodajte ulje, sol i papar pa ih raširite po plehu za pečenje. Pecite 30 minuta, dok se ne uhvati zlatna korica, a promiješajte ih jednom ili dva puta tokom pečenja.

U međuvremenu, sitno nasjeckajte luk i sa žlicom suncokretovog ulja stavite na jaku vatru i kuhajte dok ne postane staklast, jedno 2-3 minute. Kobasice narežite na novčiće pa dodajte luku i dinstajte oko 5 minuta. Dodajte kiselo zelje, naribanu jabuku, bučino ulje, crvenu papriku i vodu pa sve dobro promiješajte. Kada zavrije, smanjite vatru na srednje-nisku i sa odškrinutim poklopcem kuhajte uz povremeno miješanje 30 minuta. Po potrebi dodajte mrvicu vode. Kada je gotovo, kušajte i začinite po potrebi pa poslužite sa restanim krumpirom.

Braised Sauerkraut and Crushed Potatoes / Dinstano kiselo zelje i restani krumpir

Lentil and Corn Stew / Varivo od leće i kukuruza

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I came up with this because I needed something to stuff into sort of tacos I was making but didn’t feel like waiting for 3 hours for beans to cook. Then I figured, why not just use lentils instead? I mean, it’s a legume and is done in 15 minutes. The outcome was just as hearty and tasty. Naturally, I felt like I’ve won at life. IMGP4409

INGREDIENTS:

(Yields 4 generous servings / 0.60 EUR per serving / 2.40 EUR for all)

1 tbsp olive oil (0.04 EUR)

1 large onion (0.10 EUR)

2 large carrots (0.07 EUR)

4 garlic cloves (0.09 EUR)

1 cup lentils (0.40 EUR)

1 500 g box tomato puree (0.67 EUR)

1 bay leaf (0.01 EUR)

1 tsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

1 can corn (0.80 EUR)

Handful of fresh parsley, finely chopped (0.13 EUR) IMGP4411

METHOD:

Finely dice onion, add with tablespoon of oil to a pot to saute on high for a few minutes, until softened. Add diced carrot and minced garlic and cook for two to three minutes. Meanwhile, pick through lentils and rinse well in a colander. Then stir in lentils together with onion and carrot and saute for just a minute. Pour over tomato puree, add bay leaf, paprika, salt and pepper and cook on medium high for fifteen minutes, until lentils are cooked through, stirring occasionally and adding a bit of water if necessary. When lentils are cooked, add in corn and parsley, stir well and serve. IMGP4412

 

Ovo sam jelo smislila jer mi je trebalo neki filer za tacose koje sam radila, a nije mi se dalo čekati 3 sata da se skuha grah. Onda mi je sinulo da umjesto graha upotrijebim leću. Zašto ne? Također je mahunarka, a gotova je za 15 minuta. Rezultat je bio jako zasitan i ukusan. Naravno, odma sam se osjećala kao da sam pobijedila u životu.

 

SASTOJCI:

(Za 4 izdašne porcije / 4,50 kn po porciji / 18,00 za sve)

1 žlica maslinovog ulja (0,33 kn)

1 veliki luk (0,75 kn)

2 velike mrkve (0,50 kn)

4 češnja češnjaka (0,70 kn)

1 šalica leće (3,00 kn)

1 pakiranje od 500 g pasirane rajčice (5,00 kn)

1 lovorov list (0,10 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice soli (0,01 kn)

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

1 limenka kukuruza (6,00 kn)

Pregršt svježeg peršina, sitno nasjeckanog (1,00 kn)

 

PRIPREMA:

Sitno nasjeckajte luk pa na jakoj vatri dinstajte na žlici ulja nekoliko minuta, dok ne omekša. Dodajte narezanu mrkvu i nasjeckani češnjak pa kuhajte dvije-tri minute. U međuvremenu, proberite leću, isperite u cjedilu pod mlazom vode i ubacite sa mrkvom i lukom na minutu. Onda umiješajte pasiranu rajčicu, lovorov list, papriku, sol i papar pa kuhajte na srednje jakoj vatri 15 minuta dok se leće ne skuha do kraja, uz povremeno miješanje i dodavanje malo vode po potrebi. Kada je leća gotova ubacite kukuruz i peršin, dobro sve promiješajte i poslužite.

Lentil and Corn Stew / Varivo od leće i kukuruza

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

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I love mushrooms and I love scrambled eggs, but cooking them together often results with eggs swishing in mushroom water. And that’s pretty yucky. So I’ve decided to deconstruct the mushroom scrambled eggs and make two separate dishes.Which is also a breeze, as it all cooks fairly quickly. Plus, you can use the same pan and thus have less to clean up. And there you have a perfect weekend breakfast or weekday dinner. IMGP3964

INGREDIENTS:

(Yields 2 servings / 1.67 EUR per serving / 3.34 EUR for all)

For the mushrooms:

1 tbsp vegetable oil (0.01 EUR)

1 medium leek (0.13 EUR)

1 small onion (0.07 EUR)

2 tbsp butter (0.27 EUR)

250 g cremini mushrooms (0.73 EUR)

100 g shiitake mushrooms (0.93 EUR)

Pinch of salt (0.01 EUR)

Crack of fresh black pepper (0.01 EUR)

Handful of fresh parsley (0.13 EUR)

For chili scramble:

1 tbsp vegetable oil (0.01 EUR)

2 small chili peppers (0.13 EUR)

4 large eggs (0.80 EUR)

½ cup milk (0.10 EUR)

Pinch of salt (0.01 EUR)

IMGP3963

METHOD:

Wash and finely chop leek, onion, parsley and chili. Cut mushrooms in thin stripes. Heat a skillet with tablespoon of oil, add leek and onion and sauté for a minute or two on high. Add butter, mushrooms, salt and pepper and stir well. Cook for a few minutes, stirring occasionally, until mushrooms cook down and most of their liquid evaporates. Remove from heat, fold in fresh parsley and set aside on a plate.

IMGP3966

Wipe the skillet clean with a paper towel and place on medium heat with a tablespoon of vegetable oil. Add diced chili and sauté for a minute or two. Meanwhile, in a small bowl, whisk eggs with milk and a pinch of salt. Pour eggs over chili and gently fold with a spatula for up to a minute, until cooked through. Serve immediately.

Obožavam gljive i obožavam kajganu, ali kada ih kuham zajedno rezultat su često jaja koja se bljućkaju u vodici od gljiva. A to je poprilično gadno. Zato sam odlučila rastaviti kajganu s gljivama na dva zasebna jela. Što je također brzo gotovo jer se sve za čas skuha. Osim toga, možete iskoristiti istu tavu i uštediti na čišćenju. I tako imate savršeni vikend doručak ili tjednu večeru.

SASTOJCI:

(Za 2 porcije / 12,42 kn po porciji / 24,84 kn za sve)

Za gljive:

1 žlica ulja (0,01 kn)

1 srednji poriluk (1,00 kn)

1 mali luk (0,50 kn)

2 žlice maslaca (2,00 kn)

250 g smeđih šampinjona (5,50 kn)

100 g shiitaka (7,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina (1,00 kn)

Za čili kajganu:

1 žlica ulja (0,01 kn)

2 male čili papričice (1,00 kn)

4 jaja (6,00 kn)

½ šalice mlijeka (0,75 kn)

Prstohvat soli (0,01 kn)

PRIPREMA:

Operite i fino nasjeckajte poriluk, luk, peršin i čili. Narežite gljive na listiće. Zagrijte tavu sa žlicom ulja, pa dodajte poriluk i luk i dinstajte minutu-dvije na jakoj vatri. Dodajte maslac, gljive, sol i papar i dobro promiješajte. Kuhajte nekoliko minuta uz povremeno miješanje dok većina tekućine iz gljiva ne ispari. Umiješajte svježi peršin pa odložite na stranu na tanjuru.

Obrišite tavu papirnatim ručnikom, dodajte žlicu ulja i stavite na srednje jaku vatru. Dodajte sitno narezani čili i pirjajte minutu-dvije. U međuvremenu, u maloj zdjelici razmitite jaja sa mlijekom i solju. Prelijte jaja preko čilija, pa špatulom nježno preklapajte do jedne minute, dok se ne skuhaju. Poslužite odmah.

Mushrooms with Chili Scrambled Eggs / Gljive i kajgana sa čilijem

Poor Man’s Broccoli Soup / Siromahova juha od brokule

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They say necessity is the mother of invention. I was in a mood for a soup, but our pantry and fridge stashes were running on fumes. We were even out of onions and carrots, a few of which can always be found sitting around. After inspecting what was at hand, this is the soup I came up with and it didn’t turn out half as bad either. I imagine it would taste even better with broth, but alas, we were out of broth as well, so water it was.

INGREDIENTS:

(Yields 4 generous servings / 0.52 EUR per serving / 2.08 EUR for whole)

1 tbsp olive oil (0.04 EUR)

2 chili peppers, deseeded and cut thinly (0.26 EUR)

3 cloves of garlic, minced (0.06 EUR)

25 g butter (0.23 EUR)

2 tbsp all-purpose white flour (0.01 EUR)

4 cups warm water (-)

1 pack (450 g) frozen broccoli florets (1.06 EUR)

Good pinch of salt (0.01 EUR)

2 large eggs, whisked (0.40 EUR)

Few drops of toasted sesame oil (0.01 EUR)

IMGP3729

METHOD:

Add olive oil and cut chilies to a pot and sauté on high for a minute or two, until fragrant and a bit softened. Add minced garlic, stir for a minute and then add butter. As soon as the butter melts add flour, stirring constantly until golden brown and it starts smelling nutty. Slowly add warm water (or broth, if you have it around), bit by bit, all the while stirring the mixture in the pot and making sure the flour doesn’t end up clumpy.

Once it comes to a rolling boil, add frozen broccoli florets with a pinch of salt and cook on medium for about 10-15 minutes, until broccoli stalks have softened through. Once cooked, reduce heat to low and slowly drizzle in whisked eggs, stirring gently as you drizzle. Turn off the heat, test for seasoning and serve with a few drops of sesame oil on top.

IMGP3730

Kažu da je nužda majka izuma. Jela mi se juha, ali su nam i špajza i frižider zjapili prazni. Ostali smo čak i bez mrkvi i luka, iako inače uvijek pokoji bude negdje pri ruci. Nakon što sam pregledala raspoložive namirnice, smislila sam juhu koja uopće nije ispala loše. Sigurno bi bila još finija sa temeljcem, ali smo bili i bez temeljca, pa sam upotrijebila običnu vodu.

SASTOJCI:

(Za 4 izdašne porcije / 3,91 kn po porciji / 15,65 kn za sve)

1 žlica maslinovog ulja (0,33 kn)

2 čili papričice, bez sjemenki i tanko narezane (2,00 kn)

3 češnja češnjaka, mljevena (0,50 kn)

25 g maslaca (1,75 kn)

2 žlice oštrog pšeničnog brašna (0,01 kn)

4 šalice tople vode (-)

1 paket (450 g) smrznutih cvjetića brokule (8,00 kn)

Prstohvat soli (0,01 kn)

2 velika jaja, razmućena (3,00 kn)

Par kapi tostiranog sezamovog ulja (0,05 kn)

PRIPREMA:

Stavite ulje i narezane čilije u lonac i pirjajte na jakoj vatri minutu-dvije, dok malo ne omekšaju i zamiriše. Dodajte mljeveni češnjak, miješajte minutu i onda dodajte maslac. Čim se sav maslac otopi dodajte brašno i stalno miješajte dok ne postane smećkasto i ne počne mirišati. Polako dodajte toplu vodu (ili temeljac, ako ga koristite), malo po malo, uz stalno miješanje, kako brašno ne bi bilo grudasto.

Kada zakipi ubacite smrznute cvjetiće brokule i posolite, pa kuhajte 10-15 minuta dok stabljike brokule ne omekšaju. Kad je brokula kuhana smanjite vatru pa polako sipajte razmućena jaja, miješajući nježno. Skinite s vatre, dodajte začina po potrebi i poslužite pokapano sa sezamovim uljem.

Poor Man’s Broccoli Soup / Siromahova juha od brokule