weeknight meal

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

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Not only is this tomato salsa quick and simple, it’s also super cheap. This is my go-to meal during the week when I am too zonked for some elaborate cooking, but saves me from resorting to takeout. You can totally throw in a veggie or two if you’d like, or some bacon, or canned tuna. But this dish is as amazing on its own, so there you go.

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INGREDIENTS:

(Yields 3 servings / EUR per serving / 2.68 EUR for all)

For spaghetti:

Water (–)

2 tbsp olive oil (0.09 EUR)

Pinch of salt (0.01 EUR)

300 grams of spaghetti; I used whole-wheat (0.80 EUR)

For the sauce:

3 tbsp olive oil (0.13 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of peeled tomatoes (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp dried oregano (0.07 EUR)

¼ cup of finely grated hard cheese, like Parmigiano-Reggiano (0.53 EUR)

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METHOD:

Add olive oil and salt to a large pot of water and bring to a rolling boil. Throw in spaghetti and cook to al dente according to the instructions on the package. While spaghetti cook, peel and finely chop onion and garlic. Reserve about a cup of pasta water for later, drain and rinse spaghetti under cold running water to immediately stop cooking and set them aside.

Wipe the pot clean, return to high heat and saute onion on oil until slightly translucent. Dump in garlic and stir for a minute before adding in tomatoes. Crush the tomatoes with your spatula, season with salt, pepper and oregano and cook for about 10 minutes to thicken. Return spaghetti to the pot, stir to coat evenly and add a splash of reserved pasta water. Remove from heat and stir in grated cheese. Taste and adjust seasoning and, if necessary, dilute the sauce with a bit more of reserved pasta water. Serve immediately.

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Ova šalša je ne samo super brza i jednostavna za skuhati, ujedno je i jako jeftina. To mi je jedno od glavnih jela za ekspresno smutiti nakon posla, kada sam preumorna za neko komplicirano nakuhavanje, a svaki puta me spasi da ne pribjegnem naručivanju dostave. Možete slobodno ubaciti i neko povrće ili dva, ili malo špeka, ili konzervu tune. Ali ovo je jelo fantastično i samo za sebe, tako da recept slijedi u nastavku.

SASTOJCI:

(Za 3 porcije / 6,67 kn po porciji / 20,02 kn za sve)

Za špagete:

Voda (–)

2 žlice maslinovog ulja (0,66 kn)

Prstohvat soli (0,01 kn)

300 grama špageta; ja sam upotrijebila integralne (6,00 kn)

Za umak:

3 žlice maslinovog ulja (0,99 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva pelata (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žličica sušenog origana (0,50 kn)

¼ šalice tvrdog fino ribanog sira, tipa Parmigiano-Reggiano (4,00 kn)

PRIPREMA:

Dodajte maslinovo ulje i sol u veliki lonac vode i pustite da zavrije. Ubacite špagete i skuhajte al dente prema uputama na pakiranju. Dok se špageti kuhaju ogulite i sitno nasjeckajte luk i češnjak. Sačuvajte oko šalicu vode od tjestenine za kasnije, pa procijedite i operite špagete pod hladnom tekućom vodom da se prestanu kuhati, te ih stavite na stranu.

Obrišite lonac u kojem ste kuhali špagete, vratite na jaku vatru i na ulju prodinstajte luk dok ne postane staklast. Ubacite češnjak i promiješajte minutu prije nego ubacite pelate. Špatulom izgnječite pelate na manje komadiće, začinite solju, paprom i origanom, te kuhajte desetak minuta da se zgusnu. Ubacite unutra skuhane špagete i dodajte malo sačuvane vode od kuhanja tjestenine. Maknite s vatre i umiješajte ribani sir. Kušajte i prilagodite začine, a prema potrebi dodajte još malo vode od tjestenine da razrijedite umak. Poslužite odmah.

Spaghetti with Quick and Simple Tomato Salsa (vegetarian) / Špageti sa brzom i jednostavnom šalšom od paradajza (vegetarijanski)

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

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Our local store had a sale of Asian food ingredients, so I decided to stock up and make a quick stir-fry. Initially I considered making something with rice, but since I scored some super cheap noodles, it was really a no-brainer.

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INGREDIENTS:

(Yields 4 servings / 0.98 EUR per serving / 3.92 EUR for all)

For stir-fry:

3 squares of ramen-type noodles (0.50 EUR)

5 tbsp sunflower seed oil, divided (0.07 EUR)

2 cups frozen peas (0.53 EUR)

2 carrots (0.13 EUR)

2 sweet red horn peppers (0.27 EUR)

1 chili pepper (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp red pepper flakes (0.07 EUR)

5-6 shiitake mushrooms (0.80 EUR)

1 onion (0.07 EUR)

2 eggs (0.40 EUR)

For the sauce:

¼ cup soy sauce (0.53 EUR)

2 tbsp warm water (–)

1 tbsp fish sauce (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

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METHOD:

You want to have everything prepared for when the cooking starts, as it’s going to go really fast. Cook the noodles to al dente according to their cooking instructions on the package. Wash noodles under cold running water to stop the cooking, drain and set aside. Wash, peel and chop all the vegetables and mushrooms. Whisk the eggs in a small bowl and set aside. Whisk the sauce ingredients in a separate bowl until sugar and corn starch are completely dissolved and sauce is emulsified.

Place wok on high heat and let it sit for a few minutes until it starts smoking. Add 2 tablespoons of oil and frozen peas, stir-frying for two to three minutes so the peas can thaw. Then add in carrots and horn peppers, stir-frying for a minute or two in between. Add another tablespoon of oil and throw in chopped chili, garlic and red pepper flakes to stir-fry for only half a minute, so that their flavors can develop. Just a small note here on the chili amount: my chili pepper and red pepper flakes were pretty mild and hence these amounts in this recipe. Be sure to taste everything though, before adding to your dish, unless you wanna burn a hole through your stomach. 😀

Proceed to add mushrooms and onion to the wok, while stir-frying for a minute or so in between. Then add in the noodles, stir everything well and push to one side of the wok to make room for cooking the eggs. Add remaining two tablespoons of oil to empty part of the wok bottom and pour in whisked eggs into the oil. Gently fold the eggs over with a spatula until cooked through, then pour sauce over noodles and veggies, give one final stir so the eggs break through and everything is coated in sauce. Turn off the heat and serve immediately.

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U Kauflandu je nedavno bila velika rasprodaja sastojaka za azijsku kuhinju, pa sam odlučila obnoviti svoje kućne zalihe. Prvotno sam planirala napraviti nešto sa rižom, ali sam naletila i na turbo jeftine rezance, tako da tu uopće više nije bilo dileme.

SASTOJCI:

(Za 4 porcije / 7,33 kn po porciji / 29,33 kn za sve)

Za wok:

3 kocke azijske tjestenine tipa ramen (3,75 kn)

5 žlica suncokretovog ulja, podijeljenih (0,50 kn)

2 šalice smrznutog graška (4,00 kn)

2 mrkve (1,00 kn)

2 crvene paprike roge (2,00 kn)

1 čili papričica (1,50 kn)

4 češnja češnjaka (1,00 kn)

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

5-6 gljiva shii-taka (6,00 kn)

1 luk (0,50 kn)

2 jaja (3,00 kn)

Za umak:

¼ šalice soja sosa (4,00 kn)

2 žlice tople vode (–)

1 žlica ribljeg umaka (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žličica šećera (0,02 kn)

½ žličice kukuruznog škroba (0,06 kn)

PRIPREMA:

Želite da vam svi sastojci budu spremni kada krenete sa kuhanjem, jer će sve ići jako brzo. Skuhajte tjesteninu al dente prema uputama na pakiranju. Operite rezance pod mlazom hladne vode kako bi se prestali kuhati, ocijedite i stavite na stranu. Operite, ogulite i nasjeckajte svo povrće i gljive. Razmutite jaja u maloj zdjelici i stavite na stranu. U drugoj zdjelici razmutite sve sastojke za umak dok ne dobijete emulziju, a šećer i škrob su se skroz rastopili.

Stavite wok na jaku vatru i pustite ga par minuta da se dobro ugrije sve dok se ne počne dimiti. Dodajte u wok 2 žlice ulja i smrznuti grašak, pa kuhajte uz povremeno miješanje 2-3 minute dok se grašak ne odmrzne. Onda ubacite mrkve, pa nakon minutu-dvije i crvenu papriku, a sve uz povremeno miješanje. Dodajte još žlicu ulja u wok, pa na ulje bacite narezani čili, češnjak i sušeni čili pa pržite samo oko pola minute da se okusi razviju. Samo mala napomena ovdje što se tiče količine čilija: moje papričice i sušeni čili su bili dosta blagi, pa sam zato upotrijebila ovoliku količinu. Svakako sve probajte prije nego što ubacite u wok, osim ako si ne želite spaliti rupu u želucu. 😀

Nastavite kuhati tako da dodate gljive, pa nakon minutu-dvije luk, uz povremeno miješanje. Na kraju dodajte rezance, dobro izmiješajte i pomaknite sve na jednu stranu woka kako bi napravili mjesta za ispeći jaja. Dodajte preostale dve žlice ulja na prazan dio wok pa u to istresite razmućena jaja. Nježno špatulom presavijajte jaja dok se ne skuhaju i prelijte umak preko tjestenine i povrća. Dobro sve promiješajte za kraj, kako bi se jaja razbila na manje komadiće i sve obložilo umakom. Maknite s vatre i odma poslužite.

Spicy Veggie Noodle Stir-Fry / Ljuti rezanci s povrćem iz woka

Potato Halves with Bacon / Krumpirove pole sa špekom

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I’ve been craving something savory, crispy and smoky and these potato halves were just the thing. They’re inexpensive, super simple to make and require only a few ingredients, all of which we had at home.

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INGREDIENTS:

(Yields 2 servings / 0.42 EUR per serving / 0.84 EUR for all)

5-6 potatoes (0.40 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Small piece of bacon (0.40 EUR)

METHOD:

Preheat oven to 200°C. Give potatoes a good scrub and cut them in half. Arrange potatoes in a baking dish with skins facing down and sprinkle with salt and pepper. Bake potatoes for about 45 minutes, until slightly crispy and deep golden-brown. Cut the bacon in small pieces and arrange on top of potatoes. Finish baking potatoes for another 15 minutes, until bacon is nice and crispy. Serve with a big crunchy salad and a dollop of sour cream.

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Baš mi se jako jelo nešto slano, hrskavo i sa aromom dima, a ove krumpirove pole su bile baš prava stvar. Ovo jelo je jeftino, skroz jednostavno za napraviti i uključuje samo par sastojaka, a koje smo sve ionako već imali doma.

SASTOJCI:

(Za 2 porcije / 3,13 kn po porciji / 6,26 kn za sve)

5-6 krumpira (3,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,25 kn)

Mali komadić špeka (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Dobro oribajte i raspolovite krumpire. Poslažite krumpire po posudi za pečenje, sa ljuskom okrenutom prema dolje, te posipajte sa soli i paprom. Pecite krumpire oko 45 minuta, dok se ne zahrskaju i ne budu zlatno-smeđi. Narežite špek na male komadiće i poslažite po krumpirima, pa pecite još 15 minuta da se špek zahrska. Poslužite sa velikom salatom i žlicom kiselog vrhnja.

Potato Halves with Bacon / Krumpirove pole sa špekom

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

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Whoever tells you that potatoes and dough can’t mix doesn’t know what the hell they are talking about it. It’s carbs on carbs! Of course they mix, and they mix quite well. Naturally, if you are on a low carb diet, avoid this like the plague. But everyone else should definitely indulge in this super simple, yet very tasty dish, at least occasionally.

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INGREDIENTS:

(Yields 10 rolls / 0.24 EUR per roll / 2.41 EUR for all)

4-5 medium sized potatoes (0.67 EUR)

2 large onions (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

¼ cup sunflower seed oil, divided (0.10 EUR)

10 sheets of phyllo pastry (1.33 EUR)

4 tbsp water (–)

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METHOD:

Preheat the oven to 175°C. Grease a large baking tray, or two smaller ones, with a bit of oil and set aside. I prefer dividing these rolls between two trays, so I can bake one right away and freeze the other one for later.

Peel and finely dice potatoes and onions, then toss with salt, pepper, paprika and a tablespoon of oil. Add about three tablespoons of filling to each phyllo sheet, sprinkle the sheet with about a teaspoon of oil and roll up. Repeat until all the filling and phyllo sheets are used up, but reserve a teaspoon of oil for later. Arrange the rolled phyllo in prepared baking tray. At this point you can freeze the rolls for later, but otherwise bake them for 45 minutes, until crispy and golden.

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After 45 minutes remove the rolls from the oven and taste a tiny bit to check the seasoning. Stir the remaining tablespoon of oil with water and if necessary add in any salt and pepper. Sprinkle the rolls with this mixture, cover the tray with aluminum foil and return to the oven for additional 15 minutes. Serve the rolls warm with some yogurt or a big crunchy salad. These also reheat great.

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Tko god vas proba uvjeriti da krumpiri i tijesto ne idu skupa nema pojma o čemu priča. To su ugljikohidrati sa ugljikohidratima i naravno da idu skupa. Razumljivo, ako ste na dijeti zaobiđite ovo u širokom luku. Ali svi ostali definitivno se trebaju s vremena na vrijeme počastiti sa ovim jako jednostavnim, a finim jelom.

SASTOJCI:

(Za 10 bureka / 1,80 kn po bureku / 18,01 kn za sve)

4-5 srednjih krumpira (5,00 kn)

2 velika luka (1,50 kn)

1 žličica soli (0,01 kn)

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

1 žlica slatke crvene paprike (0,50 kn)

¼ šalice suncokretovog ulja, podijeljena (0,75 kn)

10 listova kora za savijače (10,00 kn)

4 žlice vode (–)

PRIPREMA:

Zagrijte pećnicu na 175°C. Namastite jedan veliki ili dva manja protvana sa malo ulja i stavite na stranu. Ja radije podijelim bureke u dva protvana i jedan pečem odmah a drugi onda smrznem za kasnije.

Ogulite i narežite na kockice krumpir i luk, pa pomiješajte sa solju, paprom, paprikom i žlicom ulja. Na svaku koru dodajte oko 3 žlice nadjeva i poškropite ju sa još žličicom ulja, pa ju zarolajte. Ponavljajte dok ne potrošite sav nadjev i kore, a žličicu ulja sačuvajte za kasnije. Zamotane burekiće poslažite u pripremljeni protvan. Ako hoćete, sada možete dio smrznuti za kasnije, a ostatak pecite 45 minuta, dok tijesto ne dobije lijepu zlatno-smeđu boju.

Nakon 45 minuta izvadite pitu iz pećnice i probajte komadić da provjerite začine. Preostalu žličicu ulja pomiješajte sa vodom i po potrebi dodajte još soli ili papra. Poškropite bureke sa ovom mješavinom, pokrijte protvan aluminijskom folijom, pa vratite u pećnicu na još 15 minuta. Pitu poslužite toplu sa jogurtom ili velikom hrskavom salatom, a super se i podgrijava.

Potato Phyllo Rolls (vegan) / Pita krumpiruša (veganska)

Cabbage and Mushroom Stir-Fry / Kineski kupus i gljive iz woka

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While browsing the store the other day I saw that Napa cabbage is on sale. I still had no idea what to cook, but soon a stir-fry recipe started crystallizing in my mind. As any other stir-fry, this one is also very adaptable to your likes and what you have on hand. You can also make it vegan or vegetarian, but be sure to then skip the Worcestershire sauce and eggs.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.77 EUR for all)

For the sauce:

2 tbsp soy sauce (0.13 EUR)

1 tbsp Worcestershire sauce (0.13 EUR)

2 tbsp white wine (0.13 EUR)

1 tsp toasted sesame oil (0.07 EUR)

2 tbsp warm water (–)

1 tbsp corn starch (0.03 EUR)

Good pinch red pepper flakes (0.03 EUR)

For stir-fry:

4 tbsp sunflower seed oil, divided (0.05 EUR)

8-10 large Portobello mushrooms (1.00 EUR)

½ head of Napa cabbage (0.40 EUR)

2 carrots (0.20 EUR)

3 garlic cloves (0.10 EUR)

1 large onion (0.10 EUR)

2 eggs (0.40 EUR)

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METHOD:

Start off by making the sauce. In a small bowl, whisk together soy sauce, Worcestershire sauce, wine, sesame oil, water, corn starch and red pepper flakes. Set aside. Wash, peel and finely slice mushrooms and all the vegetables so you have everything ready, as the cooking will go quickly. Whisk the eggs in a separate small bowl.

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Place wok on high heat for a few minutes, so it gets thoroughly warmed. First, stir-fry mushrooms on a tablespoon of oil. Add another tablespoon of oil, then gradually add in one at a time sliced cabbage, carrots, garlic and onion, allowing a minute or two of cooking time in between, before adding a new vegetable. Push all the vegetables to one side of the wok, add remaining two tablespoons of oil to the empty part of wok bottom and pour in whisked eggs over the oil. Allow the eggs to briefly cook through, folding them over and breaking them up in smaller chunks with your spatula. Finally, pour the sauce over everything, briefly cook just so the sauce thickens, stir everything well and serve immediately over cooked rice.

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Neki sam dan u dućanu naletila na kineski kupus na sniženju. Još uvijek nisam imala ideju o tome što bi skuhala, ali mi se brzo iskristalizirao recept za klopu iz woka. Kao i sa bilo kojim drugim wokom, ovdje lako možete prilagoditi sastojke u ono što najviše volite i što imate pri ruci. Također, lako možete napraviti i vegansku ili vegetarijansku verziju ako izbacite jaja i Worcestershire umak.

SASTOJCI:

(Za 4 porcije / 5,23 kn po porciji / 20,90 kn za sve)

Za umak:

2 žlice soja sosa (1,00 kn)

1 žlica Worcestershire umaka (1,00 kn)

2 žlice bijelog vina (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

2 žlice tople vode (–)

1 žlica kukuruznog škroba (0,25 kn)

Dobar prstohvat sušenog chilija u pahuljicama (0,25 kn)

Za wok:

4 žlice suncokretovog ulja (0,40 kn)

8-10 velikih šampinjona (7,50 kn)

½ glavice kineskog kupusa (3,00 kn)

2 mrkve (1,50 kn)

3 češnja češnjaka (0,75 kn)

1 veliki luk (0,75 kn)

2 jaja (3,00 kn)

PRIPREMA:

Za početak napravite umak tako da u zdjelici pomiješate soja sos, Worcestershire umak, vino, sezamovo ulje, vodu, kukuruzni škrob i chili. Stavite na stranu. Operite, ogulite i tanko narežite gljive i svo povrće tako da vam sve bude pripremljeno jer će samo kuhanje ići jako brzo. Razmutite jaja u posebnoj zdjelici.

Stavite wok na jaku vatru na par minuta tako da se dobro ugrije. U vrući wok dodajte žlicu ulja i kratko popecite gljive. Dodajte još žlicu ulja, pa jedno po jedno ovim redoslijedom dodajte narezano zelje, mrkvu, češnjak i luk, s time da svako povrće pržite uz miješanje minutu-dvije prije nego dodate sljedeće. Gurnite svo povrće na jednu stranu woka, pa onda u prazni dio woka dodajte preostale dvije žlice ulja. Ulijte razmućena jaja na ulje da se isprže, s time da ih špatulom nježno preklapajte i na kraju natrgajte na manje komadiće. Na kraju, preko svega prelijte umak koji ste pripremili. Pustite da kratko prokuha, samo da se umak zgusne, dobro promiješajte i poslužite odmah sa kuhanom rižom.

Cabbage and Mushroom Stir-Fry / Kineski kupus i gljive iz woka

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

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

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INGREDIENTS:

(Yields 2 servings)

For potatoes:

4-5 potatoes

Good pinch of salt

Good pinch of freshly ground black pepper

3 garlic cloves, minced

Handful of fresh parsley, chopped

2 tbsp olive oil

For tuna:

2 tuna steaks

1 tbsp olive oil

Good pinch of salt

Good pinch of freshly ground black pepper

Lemon juice for serving

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METHOD:

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

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

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

SASTOJCI:

(Za 2 porcije)

Za krumpire:

4-5 krumpira

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

3 češnja češnjaka, sitno sjeckana

Pregršt svježeg peršina, nasjeckan

2 žlice maslinovog ulja

Za tunu:

2 odreska tune

1 žlica maslinovog ulja

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

Sok od limuna za posluživanje

PRIPREMA:

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

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

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

Guacamole and Cheese Omelette Toast / Toast sa guacamoleom i omletom sa sirom

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I lucked out and scored some avocados on sale, so I’ve decided to make a quick guacamole. Throw in an egg, and you have a healthy, simple and delicious lunch.

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INGREDIENTS:

(Yields 1 serving / 1.66 EUR)

For guacamole:

½ avocado (0.33 EUR)

½ small onion, diced (0.03 EUR)

2 garlic cloves, minced (0.03 EUR)

5 cherry tomatoes, diced (0.40 EUR)

Juice from ½ of a lemon (0.13 EUR)

1 tbsp finely chopped fresh parsley (0.03 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

For cheese omelette:

1 egg (0.20 EUR)

1 tsp cold water (–)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ tbsp butter (0.07 EUR)

¼ cup grated cheese (0.27 EUR)

Additional

2 pieces of toasted bread of choice (0.13 EUR)

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METHOD:

Make the guac by crushing peeled avocado with a fork. Stir in diced onion, minced garlic, diced cherry tomatoes, lemon juice, chopped parsley, salt and pepper. Taste and adjust seasoning, then set aside.

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In a bowl whisk an egg with a teaspoon of cold water and pinch of salt and pepper. Add butter to a pan set on medium heat. Once the butter melts, swish around the pan, so it gets coated evenly. Pour in the whisked egg so it’s distributed in a thin and even layer, then sprinkle with shredded cheese. Cook for about two minutes, until the bottom of the egg starts getting golden-brown and the top with the cheese is just set. Fold the omelette in half, press it down with a spatula and remove from heat.

To assemble the sandwiches, cut the omelette in half and place each half over a slice of toasted bread. Dollop with guacamole and serve immediately.

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Posrećilo mi se pa sam uspjela naletiti na avokado na akciji i odlučila sam se za brzinski guacamole. Ubacite još i jaje, pa imate zdravi, jednostavan i fini ručak.

SASTOJCI:

(Za 1 porciju / 12,37 kn)

Za guacamole:

½ avokada (2,50 kn)

½ malog luka, sitno nasjeckanog (0,25 kn)

2 češnja češnjaka, sitno nasjeckana (0,25 kn)

5 cherry rajčica, narezanih na kockice (3,00 kn)

Sok od ½ limuna (1,00 kn)

1 žlica nasjeckanog svježeg peršina (0,25 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Za omlet sa sirom:

1 jaje (1,50 kn)

1 žličica hladne vode (–)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ žlice maslaca (0,50 kn)

¼ šalice ribanog sira (2,00 kn)

Dodatno:

2 šnite tostiranog kruha po izboru (1,00 kn)

PRIPREMA:

Prvo napravite guacamole tako da vilicom izgnječite oguljeni avokado. Umiješajte unutra nasjeckani luk, češnjak, cherry rajčice, sok od limuna, peršin, sol i papar. Kušajte i prilagodite začine, pa stavite na stranu.

U zdjelici razmutite jaje sa žličicom hladne vode, soli i paprom. Stavite maslac da se rastopi na tavi na srednjoj vatri, pa malo promrdajte tavu da se ravnomjerno namasti. Ulijte razmućeno jaje tako da tava bude pokrivena u tankom sloju i po vrhu posipajte sir. Pecite oko dvije minute, dok donja strana omleta ne postane zlatno-smeđa a gornja strana se ne počne zgušnjavati. Preklopite omlet na pola, pritisnite ga špatulom i maknite s vatre.

Složite sendviče tako da omlet prepolovite, stavite na svaku šnitu kruha po jedanu polovicu i pokrijte jaje sa guacamoleom. Poslužite odmah.

Guacamole and Cheese Omelette Toast / Toast sa guacamoleom i omletom sa sirom

Simple Curried Lentils (including a vegan option) / Jednostavna leća sa curryjem (uključena i veganska opcija)

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We’ve been having a period of Siberian-like freezing weather for quite a while and all I wanna do is eat comforting food. Of course, it has to be spicy too, to warm me up a little and uplift my spirits. Honestly, I’m still pretty lazy about cooking, as part of ongoing holiday recuperation, and try to keep things minimal. This lentil dish filled all of the above criteria and I liked it so much that I’ve already made it twice during the past week.

If you want to make this in vegan version, just be sure to substitute butter with coconut or olive oil and add vegetable stock to it instead of chicken.

INGREDIENTS:

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

2 tbsp butter (0.27 EUR)

2 large onions, diced (0.20 EUR)

6 garlic cloves, minced (0.20 EUR)

1 can of peeled tomatoes (0.67 EUR)

1 cup red lentils (1.00 EUR)

2 cups chicken stock (0.48 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

Pinch of chili flakes (0.03 EUR)

2 tbsp chopped fresh parsley (0.13 EUR)

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METHOD:

Place pot with butter on high heat. As soon as the butter melts, add diced onion and saute for a few minutes until softened and slightly translucent. Add minced garlic, briefly stir and add in canned tomatoes. Crush the tomatoes using your spatula. Wash lentils in colander under running water, then add to the pot together with stock, salt, paprika, curry and chili flakes. Stir and bring to a rolling boil.

Once boiling, reduce heat and simmer for about 45 minutes, until thick and creamy. Be sure to stir occasionally, so the lentils wouldn’t stick to the bottom of the pot. Taste, adjust seasoning and serve sprinkled with fresh chopped parsley.

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S obzirom na sibirske vremenske uvjete zadnjih dana, jede mi se samo neka utješna hrana. Naravno, to mora biti ljuto, da me malo ugrije i ojača mi duh. Iskreno, još uvijek sam malo lijena što se tiče kuhanja, a što je i dio oporavka od zimskih blagdana, pa se trudim stvari raditi minimalistički. Ovo jelo od leće ispunjava sve gornje stavke i toliko mi se svidjelo da sam ga kuhala već dva puta u zadnjih tjedan dana.

Ako želite ovo napraviti u veganskoj verziji, nema problema. Samo zamijenite maslac sa kokosovim ili maslinovim uljem, a umjesto pilećeg temeljca podlijte sa povrtnim.

SASTOJCI:

(Za 4 porcije / 5,85 kn po porciji / 23,38 kn za sve)

2 žlice maslaca (2,00 kn)

2 velika luka, sitno nasjeckana (1,50 kn)

6 češnjeva češnjaka, sitno nasjeckanih (1,50 kn)

1 konzerva pelata (5,00 kn)

1 šalica crvene leće (7,50 kn)

2 šalice pilećeg temeljca (3,62 kn)

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica currya u prahu (0,50 kn)

Prstohvat sušenog chilija u pahuljicama (0,25 kn)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Stavite lonac sa maslacem na jaku vatru. Čim se maslac otopi dodajte luk i dinstajte par minuta dok luk ne omekša i ne postane staklast. Dodajte sjeckani češnjak, kratko promiješajte, pa ubacite pelate i usitnite ih sa kuhačom. U cjedilu operite leću pod mlazom vode, te stavite u lonac skupa sa temeljcem, soli, paprikom, curryjem i chilijem. Dobro promiješajte i pustite da zavrije.

Kada sve zavrije, smanjite vatru i krčkajte oko 45 minuta, da leća zgusne i postane kremasta. Samo pazite da povremeno promiješate kako se leća ne bi zalijepila za dno lonca. Kušajte, prilagodite začine i poslužite posipano svježim sjeckanim peršinom.

Simple Curried Lentils (including a vegan option) / Jednostavna leća sa curryjem (uključena i veganska opcija)

Shakshuka / Jaja u umaku od rajčica

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I’ve been meaning to post about Shakshuka for a while because it’s my perfect quick, cheap and satisfying lunch solution. As usually, life somehow got in the way. But here’s we are, finally, to admire this tasty dish.

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INGREDIENTS:

(Yields 2 generous servings / 1.70 EUR per serving / 3.39 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

1 chili pepper (0.20 EUR)

3 cloves of garlic (0.10 EUR)

2 bell peppers (0.67 EUR)

1 can of tomatoes (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

4 eggs (0.80 EUR)

Small chunk of feta cheese (0.67 EUR)

2 tbsp of chopped fresh parsley (0.07 EUR)

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METHOD:

Wash, peel and finely dice all the vegetables. Place skillet on high heat, add oil and saute diced onion for a few minutes until slightly translucent. Add in diced chili and garlic, stir and saute for a minute, then add in diced bell pepper and cook for a few minutes to soften. Add in canned tomatoes, salt and pepper. Crush tomatoes with spatula and cook for a few minutes until excess liquid evaporates and the sauce is slightly thickened.

Carefully crack the eggs into the skillet so all the yolks remain intact. Cover skillet with a lid, reduce heat to low and cook shortly, until the whites are cook through, but yolks still remain runny. Using a spatula crumble the cooked egg whites into tomato sauce but leave the yolks intact. Crumble feta on top, sprinkle with chopped parsley and serve with a hunk of good bread for dipping.

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Već duže vrijeme mislim napisati recept za Shakshuku, jer je to jedna savršena brza, jeftina i zasitna solucija za ručak. Kao i obično, vrijeme je jednostavno proletjelo. Ali evo, recept je napokon tu da se svi možemo diviti ovom ukusnom jelu.

SASTOJCI:

(Za 2 izdašne porcije / 12,61 kn po porciji / 25,22 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

1 čili papričica (1,50 kn)

3 češnja češnjaka (0,75 kn)

2 paprike babure ili roge (5,00 kn)

1 konzerva pelata (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

4 jaja (6,00 kn)

Komadić feta sira (5,00 kn)

2 žlice sjeckanog svježeg peršina (0,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Stavite tavu na jaku vatru pa na ulju popržite nasjeckani luk da bude staklast. Dodajte nasjeckani čili i češnjak, kuhajte minutu, pa dodajte narezane paprike i dinstajte ih nekoliko minuta da omekšaju. Dodajte pelate, sol i papar. Izgnječite pelate špatulom u komadiće i kuhajte kratko da ispari višak tekućine i umak se ne zgusne.

U takav umak pažljivo razbijte jaja tako da vam svi žumanjci ostanu cijeli. Poklopite tavu, smanjite vatru na nisku i kuhajte par minuta dok se bjelanjci skroz ne skuhaju, a žutanjci još budu tekući. Špatulom izmrvite kuhane bjelanjke u umak od rajčice, ali žumanjke ostavite netaknute. Nadrobite po svemu komadiće fete, posipajte sjeckanim peršinom i poslužite sa komadom nekog finog kruha za umakanje.

Shakshuka / Jaja u umaku od rajčica

Grilled Tuna (paleo) / Tuna na žaru (paleo)

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I’m ashamed to admit how long it’s been since I’ve last cooked up some fresh fish. Since I bought a beautiful piece of tuna for gravlax, I decided to toss a chunk on a grill as well. I ate it with a handful of cherry tomatoes and this whole lunch was done in about 10 minutes.

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INGREDIENTS:

(Yields 1 serving / 3.51 EUR)

For tuna:

Tuna fillet of preferred size (2.67 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tbsp olive oil (0.04 EUR)

For serving:

Handful of cherry tomatoes (0.67 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

Drizzle of olive oil (0.02 EUR)

Juice from ¼ of a lemon (0.07 EUR)

METHOD:

Place grilling pan on high heat and allow it to get thoroughly warmed up. Wash and pat dry tuna with a paper towel. Brush the fish with olive oil, then sprinkle with salt and pepper. Place on preheated grilling pan and grill for about 3 minutes on one side, then flip and finish for another minute or two on the other side. Meanwhile, while the fish cooks, wash and halve cherry tomatoes and season them with salt and pepper. Transfer cooked fish on a plate with tomatoes, drizzle with a bit more olive oil and lemon juice and dig in right away.

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Sve me sram priznati kada sam zadnji puta kuhala neku svježu ribu. Pošto sam kupila krasanu tunu za gravlax, odlučila sam baciti komad i na gril. Poslužila sam ju sa cherry rajčicama i cijeli je ručak bio gotov u desetak minuta.

SASTOJCI:

(Za 1 porciju / 26,10 kn)

Za tunu:

File tune po želji (20,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica maslinovog ulja (0,33 kn)

Za posluživanje:

Pregršt cherry rajčica (5,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

Mrvica maslinovog ulja (0,15 kn)

Sok od ¼ limuna (0,50 kn)

PRIPREMA:

Stavite gril tavu na jaku vatru da se dobro ugrije. Operite i papirnatim ručnikom dobro posušite tunu. Premažite ribu maslinovim uljem te posipajte soli i paprom. Stavite peći na zagrijanu tavu i pecite oko 3 minute na jednoj strani, pa okrenite i dovršite još minutu-dvije na drugoj strani. U međuvremenu, dok se riba peče, operite i raspolovite cherry rajčice te ih začinite soli i paprom. Gotovu ribu stavite na tanjur sa rajčicama, pokapajte sa još malo maslinovog ulja i limunovim sokom pa odmah navalite.

Grilled Tuna (paleo) / Tuna na žaru (paleo)