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Gourmet Djuvech Traditional Serbian djuvech in gourmet style, made with chicken, rice, peppers, and vegetables. Extremely tasty and a great meal for the whole family! Follow recipe. Ingredients: simple, total time: 90 min. 6 servings 6 red fresh peppers/cleaned of seeds and roasted 2 carrots/ into rings or cubes 1/2 stalk of celery/ chopped 1 parsnip/ chopped 3 tomatoes/ diced and peeled 100 g green beans/ cut in half 2–3 medium potatoes/ diced 600 g chicken meat/ diced/small drumsticks, white meat cubes salt and pepper to taste 100 ml tomatoes paste 2 Tablespoon olive oil EVO 200 ml of rice herbal dry spice- Vegeta salt and black pepper to taste 1 big onion/ chopped 600 ml water or as needed/ or vegetable or chicken broth a larger terracotta vessel/ about 25-30 cm deep or baking dish 35x30 cm 2 bay leafs 1 teaspoon of red ground pepper small eggplant/ diced/optional peppercorns/ optional fresh parsley/ finely chopped-optional Preparation: Prepare all the vegetables and cut the meat as described above. Peel the roasted peppers from the shell and put the remaining seeds aside. In a deep pan put the chopped onion in olive oil, fry for about 3–4 minutes. When the onion has softened and turned yellowish, add the prepared meat stew until it gets a golden brown color. Cook on moderate heat, and cover. After that, add all the prepared vegetables, bey leafs except tomatoes, tomato paste and rice. When the vegetables have a little softened, add the tomatoes, tomato paste, rice and red ground pepper, cook for about 15 minutes. Cut the roasted peppers in half if they are larger pieces Season and stir, if necessary add 200 ml of water. Cook another 15 minutes over low heat. Add another 400 ml of water, chopped parsley and stir the ingredients. Once again, check the taste of the dish and add spices if necessary. Transfer the ingredients to a terracotta dish and bake at 180 °C for about 35 minutes. If your oven works harder, cover the pan with aluminum foil. You can use a square pan or a glass ovenproof dish. When the finished dish has cooled down, cut it into portions. Enjoy in bites! NOTE: I have fried the chicken meat in olive oil for about 12 minutes on each side, turning it regularly after 6 minutes of frying. After that, I added it to the pot with the vegetables. For me, it is even tastier and more beautiful! If you are using broth, then do not add the Vegeta dry seasoning and too much salt! Check the food and add to taste. In some stores, you can already find ready-frozen made packages for djuvech. Buy 2 packages, so if you have some left over, it's not a big deal, you can use it for soups or some stews. Instead of chicken meat, you can use beef and pork thigh meat where there is not a lot of fat, cut into cubes as desired! #food #dish #gourmet #djuvech #chicken #meat #vegetables #oven #baking #simple #balkan #delicious #recipe #foodie #foodlover #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Base for Frying This is the base mixture for frying steaks, cauliflower, eggplant, chicken, zucchini, fish, as well as calamari and other vegetables. With this mixture, it is important that it is neither too thin nor thick, but something in between. It is easily prepared in one deep dish and without dirtying the other plates. If you want to use the crumbs, add them later after the mixture. Follow the recipe. Ingredients: simple,total time: 10 min. 1 medium egg 1 egg yolk 80 ml mineral water 80 ml beer pinch of salt 150 g all purpose-flour/ add more as needed Preparation: In deep bowl pour half flour then add 1 egg and yolk, stir all ingredients well with spoon. Add mineral water, beer, and pinch of salt. Gradually stir in the second part of the flour without lumps. Add as needed if it is mushy. When you have obtained the desired thickness (not too thin and not too thick), dip the calamari or schnitzel, drain the mixture well and fry immediately in hot oil or in a deep fryer. Place fried steaks or calamari and vegetables on a kitchen towel to absorb excess fat. Enjoy in! NOTE: If you use soft flour type 00 or 400 you will need more flour! If you require a larger quantity, double the ingredients. #base #for #frying #dough #vegetables #steak #meat #fish #simple #recipe #food #foodlover #foodie #foodblogger #blog #coffeetimnelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Almond Cake-no Flour Beautiful and soft almond cake, without flour. A simple and juicy cake goes very easily. Follow the recipe. Ingredients: simple, mold 22-24 cm, total time: 50 min. 200 g of almond flour 180 g of sugar 4 eggs/separated 5 g baking powder pinch of salt 10 ml of rum liqueur 5 drops of almond essence 1 organic lemon peel/ grated Decoration: powdered sugar Preparation: Preheat the oven with fan oven to 170° C. Grease and flour a mold with a diameter of 22-24 cm. Separate the egg whites from the yolks in two different bowls. Beat the egg whites separately with a pinch of salt and 4 tablespoon sugar (amount of quantity), on high speed, until a hard snow. Immediately wash the accessories for the mixer and dry well, then beat the egg yolks with the rest of the sugar until foamy. Add almond essence, grated lemon peel. Beat for about 7 minutes. When you get a thick and frothy mixture, gradually add beaten egg whites with a spatula. Beat gently with a spatula from the up by down until well combined. Gradually add flour, baking powder to the mixture, and gently combine with a spatula using the same movements as before. At last, ad rum liqueur and stir. Pour mixture all into a greased mold and bake at 170 °C for about 40 minutes. While the cake is baking after 30 minutes, test with a toothpick. If the toothpick is dry, it means that the cake is ready! Remove the finished cake and let it cool, then sprinkle with powdered sugar as desired. Buon appetito! #almond #cake #noflour #simple #recipe #food #dessertt #delicious #simple #recipe #foodie #dessertlover #foodblogger #blog #coffeetoimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Tuscany with Spinach Chicken Tuscany with Spinach is one of my favorite meal. This dish Is originating from the Tuscany region of Italy. Combine a creamy Parmesan sauce with chicken breasts, spinach, mushrooms and sun-dried tomatoes. Creamy and juicy chicken will delight you. You can combine this dish with pasta, rice, or potatoes. An ideal meal for a Sunday family lunch. It is easy to prepare and make, and most importantly, it is done quickly! Follow recipe. Ingredients: simple, total time: 40 min. 6 serving 2 pack of chicken breasts/ cut in half/ total about 950 g 1/2 tsp salt/ to season chicken meat 2 tsp dry spice/ Vegeta/ to season chicken meat 1/2 tsp black pepper/ to season chicken meat 2 Tablespoons Olive oil EVO 20 g butter 200 g brown mushrooms/ cut into thick strips 60 g of dried tomatoes preserved in oil/ drained and chopped 20 g spring onions/ green parts-finely chopped 3 cloves of garlic/ minced 400 ml of cooking cream 90 g grated Parmesan cheese 400 g of fresh baby spinach/ or frozen 1 Tablespoon chives Preparation: Prepare all the ingredients as described above. First prepare the chicken. Season the chicken with salt, black pepper and dry spices/ Vegeta. Melt butter in olive oil in a pan over medium heat. Put the chicken meat and fry on both sides until golden brown. When done, transfer the chicken to a cutting board. Cut the chicken into medium pieces. Return the wok pan to medium heat, add 2 Tablespoon olive oil. When the oil has heated up, add the sliced ​​mushrooms. Fry about 10 minutes, with stirring occasionally, until the mushrooms are golden brown and the liquid has completely evaporated. After that, add the chopped: dried tomatoes, spring onions, garlic, salt and black pepper to taste. Cook for about a minute until fragrant. After that, stir the cream into the mushroom mixture, and stir. Immediately add chicken meat and baby spinach. Bring to a gentle boil, with stirring often, then reduce heat. Cook about 15 min. After the spinning time, add Parmesan cheese and gently mix all the ingredients in the wok-pan. Let the sauce simmer for another 2 minutes, until it thickens a bit. Season with salt and pepper as needed. When the spinach is wilted and the chicken is tender, and the sauce reached the desired thickness, remove from the heat then garnish with chives. Serve warm with suggested combinations: rice, potatoes or pasta. Buon appetito! NOTE: Instead of chicken breast, you can use other parts of chicken or turkey meat. It is best to consume it the same day. If you have any left over, keep it in the fridge for up to 3 days. You can also pack this dish in the freezer and store it for the next 3 months. If you don't like mushrooms, you can use drained artichokes (3 minutes in boiled water), or fresh asparagus instead. You can also bake this dish in the oven if you need to double the amount in a larger dish, it can be done in the oven! Instead of brown mushrooms, you can also use white mushrooms. #Chicken #Tuscany #with #Spinach #lunch #Sunday #meal #maindish #italian #food #delicious #creamy #Parmesan #cheese #foodie #foodlover #foodblogger #blog #coffeetimelena #recipe #traditional #region Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spinach with Milk Spinach with milk takes me back to my childhood. This is how my mother always prepared it for me when I was little. Creamy spinach is extremely tasty. It is fantastic, especially for children, as many avoid eating it! That's why it's best to blend all ingredients and scents for little ones. This way, you will make it easier for yourself. I advise you to do this with any vegetable if the children are very small. Follow the recipe. Ingredients: simple, total time: 35 min., 2 serving 500 g fresh spinach/ or frozen 170 ml milk 15 g butter 1/2 teaspoon dry spice/ Vegeta 1 Tablespoon flour 2 Tablespoon Olive oil EVO 2 garlic cloves/ minced salt to taste Preparation: Fresh Spinach Preparation: Wash the spinach well and clean it of all impurities. Put them in a deep pan, cover it with water just enough to cover the spinach, and add 1/2 teaspoon salt. Cook for about 10 minutes until it turns dark green. Take out the spinach with a slotted spoon and put it in a deep dish. Let it cool a few minutes, then chop. Strain it well and put it aside. Add the butter to a medium saucepan, wait for it to melt, then add the flour and stir quickly. Then add the chopped garlic, stir for about 1 minute until the onion starts to smell. The spray must remain light in color. Immediately add the chopped spinach, stir well all then reduce heat. While stirring the spinach, add the milk at the same time. Check the taste of the spinach and add dry spice/ Vegeta, and salt as needed. Stir until you get the desired consistency. Serve warm as a side dish with some meat, eggs, or grill. Frozen Spinach Preparation: Remove frozen spinach 30 minutes before preparation. Fold in a colander and steam, 10–15 minutes, until it melts well. Then cut into smaller pieces when softened. Strain it well, and set aside. Put the butter, mix the flour, add the chopped garlic. As soon as the onion starts to smell, add the chopped spinach, stir the ingredients then add the milk at the same time. Check the taste of the spinach and add dry spice/Vegeta and salt as needed. Cook for about 10 minutes, until get desired consistency. Serve warm as a side dish with some meat, eggs, or grill. Buon appetito! #spinach #with #milk #sidedish #simple #recipe #food #easy #delicious #healthy #foodie #foodlover #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Dumplings of Semolina Famous homemade dumplings with semolina, which give the soup an immeasurable taste, and the people of Vojvodina make it the best. Make extra dumplings. They are made quickly. Follow recipe. Ingredients: simple, total time 15 min. 100 g of wheat semolina 50 g fat (I have used butter) 1 medium-sized egg salt and black pepper to taste pinch of nutmeg 1 teaspoon fresh parsley/ finely chopped Preparation: Mix all the ingredients and immediately with the help of two coffee spoons from dumplings and dip in the boiled soup. The soup should be above the boiling point. Cover the soup and leave it to cook very lightly for about 20 minutes, then turn off the temperature and leave for another 10 minutes. It is important that immediately after you have made the mixture, you put the dumplings in boiling water because, by standing, the semolina draws in a “binder” of fat and eggs and the dumplings fall apart. Buon appetito! NOTE: Add a spoonful of semolina if it is too mushy! #food #dumplings #semolina #soup #stew #simple #recipe #coffeetimelena #foosblogger #foodblog #foodlover #foodie #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tagliatelle alla Matriciana with Homemade Ketchup This traditional dish originates from Italy, the Lazio region. And they are very happy to eat it all over Italy. The composition of this dish is tomato sauce, pork cheek bacon and pasta. In this recipe, I have used homemade ketchup, which is very tasty and slightly different in color from store-bought. That ketchup is ideal not only for sauces, but also as an addition to soups, stews, goulash and paprikash. You can see that recipe here. In any case, if you don't have ketchup like this at home, you can find it in a store called tomato ragout Barilla. In Italy, it is made mainly from tomato San Marzano, and this what I've used is ketchup from ordinary tomatoes. It is very easy to prepare and ready quickly. Follow recipe. Ingredients: simple, total time: 25 min. 2 serving For Sauce: 1 Tablespoon Olive oil EVO 2 small whole dry hot peppers 50 g pork jowl bacon/ into thin strips 2 teaspoons dry oregano 1 teaspoon dry basil pinch of salt and pepper 120 ml water 1 Tablespoon grated Parmesan cheese Pasta: 220 g tagliatelle water 1 teaspoon salt medium pot Preparation: Sauce: Heat the oil in a large pan over moderate heat. Then add the hot peppers, bacon, and fry until transparent, then take them out and place them in a small plate on kitchen paper. Remove the excess fat from the dough and leave a small amount. Add homemade ketchup sauce, a little salt, pepper, oregano, basil, and stir occasionally. Add a little water as needed. I added about 120 ml in total. Cook for about 15–20 minutes. During time, put a medium pot with water and 1 teaspoon of salt. Wait for it to boil. Add the tagliatelle to the boiling water, cook for about 5 minutes, then strain them well. Towards the end of the sauce, add bacon and peppers. Finally, add grated Parmesan cheese and stir well. Add the tagliatelle to the finished sauce, stir well all ingredients. If the sauce is thick, add a little more water and stir everything well quickly! Serve all matricana in small plates with the addition of sliced Parmesan cheese. Buon appetito! #tagliatelle #allamatriciana #italian #lunch #meal #bacon #sauce #tomato #pasta #food #maindish #simple #recipe #delicious #tasty #foodie #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Raffaello Balls with Hazelnuts A simple coconut dessert that is ready in just a few minutes. Follow recipe. Ingredients: simple, total time: 40 min 150 g of sugar 100 ml of water 120 g of margarine/ or butter 200 g milk powder 150 g of coconut Other: roasted peeled hazelnuts/ or almonds to fill the balls coconut for rolling the balls Preparation: Add sugar and water to a small saucepan, boil for about a minute. Add the butter cut into cubes and stir until the butter melts. Remove the pan from the heat, then add the coconut, milk powder, mix everything well with a mixer into a compact mixture. Cover the pot with transparent foil and let it cool completely and harden. You can also make this a 1 day before, so that it stays overnight. Remove the cooled mixture from the refrigerator, then use a small spoon to scoop out the mixture and make balls the size of a larger marble. While making the form, make a hole in the middle, put a hazelnut or almond, then form a ball between your palms. Roll each ball in coconut and line them up. Serve this lovely dessert cold. Buon appetito! NOTE: Soak the almonds in hot water, leave for 10 minutes. After that, throw away the hot water and pour it over with cold water. Leave it for a minute. This will clean the almonds faster. Dry them with a clean cloth and strain for about 5 minutes. Toast the hazelnuts in the oven at 180 C for about 10 minutes. Take it out hot and put it in a clean cloth and rub it, this way the peeling of this nut will go faster! You can store these balls in the box for up to 5–6 days, or in the refrigerator. #raffaelo #balls #with #hazelnuts #dessert #simple #delicious #easy #dessertlover #coconut #almonds #milk #powder Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. PHOTO SOURCE: Image by wirestock on Freepik

Pizza Diavola Fantastic homemade Italian pizza with spicy additions of salami, and even paprika if you like it really hot. Follow recipe. Ingredients: medium, total time: 60 min. 2 serving Dough: 400 g 00 flour/+ 100 g for folding and spreading 400 ml of lukewarm water 22 g of fresh yeast 150 ml lukewarm milk 1 Tablespoon of extra virgin olive oil 11 g of salt 1/2 teaspoon of sugar oregano/ optional Topping Pizza: homemade Italian Paste San Marzano/ or bought basil leaves/ or arugula oregano mozzarella spicy salami of your choice olive oil EVO peperoncino Preparation: Dough: Crush the fresh yeast in a little milk, add a pinch of salt and 1/2 teaspoon of sugar. Stir to combine all. Leave the dough to rise for about 10–15 minutes. Pour lukewarm water into the deeper bowl and add raising yeast, rest of salt. Gradually add 400 g flour and work manually or with spoon. The dough must be slightly gooey and stretchable, but also soft and uniform. After that, cover the bowl with a clean cloth and let the dough rise for 3 hours. The dough must triple well. After the spinning time, work the dough by hand or in a dough machine. Sprinkle the work surface with a little flour. Knead the dough again, folding it a few times with a scraper until you have a dough that holds its shape, when it is quite soft and does not stick too much to the work surface. This will take about 10 minutes. Fold the dough twice on all sides and up and down, including the edges, with a gradual sprinkling of flour, always repeat the folding two more times. If the dough is still soft, sprinkle it with flour and make two more folds at the top and bottom. Turn the dough upside down, and you will see that it has now taken shape, smooth it over the surface. After that, knead the folding dough two more times while gradually adding a little flour and finally move on to making this pizza! Processing: Grease a pizza pan or baking dish with a little olive oil. Stretch the dough all the way to the edges and flatten it well by hand. Spread the dough with the tomato peel and arrange the salami on it, add mozzarella and a little olive oil and bake at 200 °C for about 7–8 minutes. While the pizza is hot, add basil leaves and oregano as desired. Buon appetito! NOTE: If you want your pizza to have a more Mediterranean taste, feel free to add half a teaspoon of oregano to the dough! #pizza #diavola #dough #italaian #original #recipe #tomato #hot #salami #oregano #pepperencino #delicious #simple #foodie #pizzalover #doughlover #pastalover #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Raffaello Balls A simple and delicious coconut dessert that is quick and ready. Follow recipe. Ingredients: simple, standing time: 60 min., total time: 90 min. about 36 balls 360 g white chocolate 160 ml coconut cream milk 140 g coconut flour pinch of salt 40 almonds hot water Preparation: Chop the chocolate into cubes, put it in a heatproof bowl and add coconut milk, a little salt and put it in the microwave to melt. After that, take it out of the microwave and add coconut flour and mix. Let it cool down to room temperature and put it in the fridge for 1 hour. During this time, prepare the almonds. Place them in a bowl and pour hot water over them. Let them rest for 10 minutes. Discard the hot water, pour cold water over it. Leave it for about a minute, then clean them. That way it will go easier because it's like a shock for them. When you have peeled the almonds, dry them a little with a napkin, then fry them in a pan for a short time, about 5 minutes. Take the mixture out of the refrigerator, then use a small spoon to take a portion, press the mixture, put the roasted almonds in the middle, then form small balls. After that, roll them in coconut flour. Place the balls on a decorative tray. Serve cold Raffaello balls. Buon appetito! #raffaello #balls #dessert #simple #delicious #recipe #coconuts #coco #food #dessertlover #cake #foodie #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. PHOTO SOURCE: Image by wirestock on Freepik

Fruit Cake with Raspberries If you want someone to enjoy for your birthday, then make this phenomenal fruit cake. Follow recipe. Ingredients: medium, 32 × 42 cm mold, total time: 75 min. Bark-Sponge Cake: 5 whole eggs 150 g of sugar 2 vanilla flavored sugar -This first ingredients mix very well and add other ingredients for bark: Grated lemon zest 2 Tbsp of dark rum 100 ml oil 100 ml hot water 1 baking powder/ 10 g 200 g all-purpose flour 4 egg whites/ mix separate white eggs with half quantity of sugar, then mix with a spatula at the end of all the ingredients. Bake at 180 °C — 15-20 min. When is bark finished, little cold milk pour on bark mixed with 1/2 juice of lime. Drizzle with milk+ 1/2 juice of lime Vanilla Cream: 4 egg yolks 200 ml of milk 2 bag vanilla instant pudding/ 80 g 2 Tbsp density-corn starch 100 g of sugar 2 bag vanilla sugar/ 20 g-vanilla flavored sugar — this first mix well, then add 600 ml of this mixture to warm milk. (+ 600 ml of boiled milk) When is all finished : Cut the bark crust with a cake ring, half the crust, there must be 4 crusts in total ! Put the crust in a deeper mold and then thin the filling with vanilla cream, then the fruit cream and then go the whipped cream, then crust and repeat… When you have finished the last layer with whipped cream, then the cake goes to cool. Leave it overnight and continue the next day. If you wrapped the cake around, take off those protectors, and now you will make a chocolate glaze, but go in a circle with the chocolate so that the chocolate drips. When you are done, take it, melt the white chocolate and make decorations on the glaze as you like in cold vanilla cream add-when cooked and chilled add: 1/2 juice of lime 2 Tbsp of vanilla extract 125 g mixed butter (Before adding the vanilla cream, stir well) especially 200 ml mixed heavy cream (Before adding the vanilla cream, stir well) especially Fruit Cream: 450 g of frozen forest fruit 450 g of frozen raspberries 2 vanilla flavored sugar/ 20 g 4 Tbsp density of corn starch 100 ml water-First mix density with 100 ml water mix well not to be lumps, then in a deep pot add vanilla sugar, fruit and after that mixture and mix very well until you get a thick mass. Leave to cool. Cook until creamy- and let it cool. After that, make decoration you have 3 solutions listed below: 1. Whipped cream: 500 ml whipping cream — heavy cream 1 whipped cream vanilla-vanilla flavored instant cream-all together mix well 2. Glaze : 100 g dark chocolate 80 g margarine or butter 4 Tbsp of heavy cream 3. Decorating: Raspberries White chocolate Grated lime zest — lime zest Leave the cake to cool for at least 4 hours in the refrigerator. Serve. Buon appetito! #fruit #raspberry #cake #food #dessert #fruits #soft #sponge #raspberry #delicious #soft #dessertlover #foodlover #baking #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Recipe for Krempita With one trick, the crust will be perfectly crispy, and here's how to make the creamiest filling. Krempita is one of the cakes loved by all family members. If you like this cake and want to change your version of this cake, then this recipe dates back to the old days of 1846 in an ancient pastry shop. Follow the recipe. Ingredients: medium, total time: 90 min. 14 egg yolks 200 g of sugar 2 liters of milk 40 g of gelatin 3 bags of vanilla sugar/ 30 g 400 g of powdered whipped cream 500 g of puff pastry Preparation: Thin the puff pastry into two crusts that are baked separately and cut according to the 30×40 cm mold. Thin the puff pastry into two crusts that are baked separately and cut according to a 30×40 cm mold, in which the prepared cream will be placed. Do it first for the lower part because you will put the prepared cream in it. Bake the crusts in a heated oven at 220 °C for about 5 minutes. Be sure to cut the upper dough, that is the second part of the puff pastry, into cubes (the size of your cake cube) before baking, prick with a fork. When this crust is ready, you will keep it out of the freezer until serving, otherwise it will not be crispy but tough. For the Cream: Mix egg yolks and sugar well with a mixer. Then add 1 liter of milk, vanilla sugar and gelatin. Mix it all with a hand whisk. It will take you about half an hour to prepare the ingredients for steaming. Stirring this cream until it thickens. Be careful not to overcook the mixture and make it lumpy. While the cream is cooling, whip the whipped cream powder with the remaining milk. Then mix in cold cream and whipped cream, whisk until the ingredients are well combined. When the cream is well combined, pour it into the mold on the baked crust (down part). After that, leave the cream to harden well in the fridge. When the cream has set well, divide the cake into cubes and serve with the cutted crust that you didn't put in the fridge. Before serving, sprinkle with powdered sugar. 2. Recipe for Krempita Ingredients: medium, total time: 65 min. For the Cream: 6 eggs 1 vanilla sugar/ 10 g 10 Tablespoons of sugar 6 Tablespoons of flour 1 liter of milk 2 Tablespoons of density 1 bag of whipped cream/ or 2 Tbsp of sweet cream Puff pastry 2 crusts, down and upper (The procedure for making the dough is the same as for the first recipe). Preparation: Mix eggs, sugar and vanilla sugar. Add flour gradually and mix. Pour mixture in warm milk and cook. Stir over low heat for at least 10–15 minutes until it becomes a thick mixture. Then let the mixture cool down. When the mixture has cooled down, add the prepared whipped cream and mix it gently with a whisk. Put the cream on a sheet of crêpes, and flatten it, cover with another sheet. Cut into cubes and sprinkle with powdered sugar. Serve prepared cakes. 3. Recipe For High Krempita Cream Ingredients: medium, total time: 65 min. 6 eggs 20 Tablespoons of sugar 2 vanilla sugars/ 20 g 1 box (400 g) density 6 Tablespoons of flour 500 ml water 2 liters of milk Puff pastry 2 crusts, down and upper (see first recipe how to prepare) Buon appetito! #food #dessert #cream #cake #krempita #serbianfood #simple #recipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.