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##Deliciously Tender Pork with Sweet Cabbage Sweet Cabbage with Pork meat This wonderful boiled cabbage with pork neck is a comforting dish that embodies the essence of home-cooked meals. Its straightforward preparation and hearty ingredients make it a staple in many households. With just a few simple steps and a couple of hours of cooking time, you can create a nourishing meal that will leave your family satisfied and happy. Enjoy this recipe as a delightful addition to your weekly meal rotation, and savor the rich flavors that come from such simple yet quality ingredients. The ingredients required for this dish are quite humble yet remarkably flavorful. The pork neck, known for its rich taste and tender texture when cooked slowly, provides a savory depth to the dish. Coupled with the cabbage, which adds a subtle sweetness and a satisfying crunch, this meal is both hearty and wholesome. The versatility of this recipe allows for variations depending on personal preferences or seasonal availability, making it a perfect fit for any time of the year. You can enhance the dish with additional spices or herbs, such as bay leaves, thyme, or even a sprinkle of red pepper flakes for those who enjoy a bit of heat. As you follow the recipe, you will find that the process is as enjoyable as the final product. Start by preparing your ingredients, washing and chopping the cabbage into manageable pieces, and cutting the pork neck into generous chunks. These preparations not only make the cooking process smoother but also fill the kitchen with enticing aromas that signal a delicious meal is on the way. Once everything is ready, you will simmer the pork neck gently, allowing the flavors to meld beautifully over time. The cabbage is added later in the cooking process, ensuring it remains vibrant and retains its nutritional value while still absorbing the delicious flavors from the broth. This dish can be enjoyed in a variety of ways. Serve it with crusty bread to soak up the flavorful broth, or pair it with a side of mashed potatoes for a heartier meal. It's an excellent choice for family gatherings or cozy weeknight dinners, and it often tastes even better the next day, making it perfect for leftovers. Enjoy this recipe as a delightful addition to your weekly meal rotation, and savor the rich flavors that come from such simple yet quality ingredients. By preparing this dish, you're not only nourishing your family but also creating lasting memories around the dinner table. Follow the recipe closely, and you will surely create a meal that is as comforting as it is delicious. Sweet Cabbage with Pork meat Ingredients : simple, total time: 2h 45 min., 6 - 8 servings 1 kg of cabbage/ 1 medium or 2 small young heads 1 large onion/ finely chopped 1 large carrot/ chopped or blended 600 g boneless pork neck 200 g of meaty bacon/ diced 1. 5 tsp salt and black pepper to taste 1. 35 liter of vegetable broth 150 ml of tomato juice 1 Tbsp spicy tomato paste/ or 1-2 tsp sugar 1 tsp red ground paprika/ optional bay leaf as you like chopped fresh parsley as you like Sweet Cabbage with Pork meat Preparation : Preparation Ingredients: Cut the cabbage in half, remove the central root part, and cut the rest into medium-large pieces. Finely chop the onion head. Cut the meat into medium-sized pieces, the bacon as well. Pour 1350 ml of water into a small saucepan and add the soup cube, wait for it to boil, then turn off the heat, set aside. Preparation for Cabbage stew: Fry the onion on a low moderate heat until soft, then add the carrot and fry it all for about 7-10 minutes. Remove all the ingredients from the pan with the help of a slotted spoon onto a plate. Place the chopped bacon in the same pan with a little oil and fry until browned on all sides. Place the fried bacon on a plate lined with a kitchen towel to absorb excess fat, set aside. Discard the fat. Arranging Ingredients: Take a deep pot and arrange 1/3 of the cabbage, 1/2 of the meat, bacon, onion, carrot, 2/3 of the cabbage, the rest of the meat, bacon, onion carrot, then the rest of the cabbage in a large pot on a top. Press the ingredients together by hand. Cooking : Pour everything with 1.3 liter of broth ( or water) add 1 tsp of salt. Cover the pot and c ook it on the strongest heat, when it boils, reduce it to medium heat and cook for about 1-2 hours, covered. After 1 hour of cooking at the end, add 200 ml of tomato juice, a spoonful of tomato marmalade, add 1-2 tsp of sugar if not enough, and pepper to taste, cook another 30-40 minutes, until the meat is well tender. If you want, you can now add a little ground red pepper. Stir occasionally during cooking and control and add spices as needed. When the meat and vegetables are well softened, the dish is ready. Turn off the heat and sprinkle with chopped parsley. Serve warm. Buon appetito! Sweet Cabbage with Pork meat NOTE: In this recipe, I used meaty salted cabbage and two small young cabbages. I did not add red sweet ground pepper, but you can add it if you want. Keep the rest of the food covered in the refrigerator for up to 4 days. Do you want to try something a little different? Cabbage soup Cabbage with Apples Sweet Cabbage Cabbage with Vegetables, Ribs and Bacon Delicious Cooked Cabbage Cabbage stew with Beef and Vegetables #sweetcabbage #porkmeat #cabbage #pork #meat #simple #stew #delicious #recipe #food #lunch #lunchtime #easyrecipes #easycooking #food #comfortfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Penne Rigatte with Creamy Basil and Tuna Delight Penne Rigatte in a creamy Basil and Tuna sauce In just 20 minutes, you have transformed simple ingredients into a delightful and satisfying meal. This pasta with creamy tuna in basil sauce not only caters to those in a hurry but also delivers on taste and nutrition. It's perfect for a quick lunch or dinner, and you can easily adjust the recipe to suit your preferences by adding vegetables like peas or spinach for added nutrition. So, the next time you're pressed for time but craving something homemade and delicious, remember this quick and easy recipe! Penne Rigatte in a creamy Basil and Tuna sauce Ingredients : simple, total time: 20 min., 2 servings Olive oil EVO to taste 250 g Penne Rigatte pasta 1 can of tuna in oil!/ 100g 3-4 full tsp Pesto Genovese salt and pepper to taste 5 Tbsp liquid from boiled pasta grated Parmesan/ or other cheese to taste cappers as desired Penne Rigatte in a creamy Basil and Tuna sauce Preparation : Put water and salt in a small pot and wait for it to boil. Add the pasta and cook for about 10 minutes with stirring or according to the instructions alla dente. Halfway through cooking the pasta, strain the tuna if it is in liquid, if it is in oil, put it in a large wok pan and pour olive oil as needed. Stew the tuna on a low-moderate heat and chop the pieces with a wooden spoon. Season with salt and pepper to taste. Add 5 spoons of liquid from the paste and mix until uniform, immediately add Genovese basil pesto and combine the ingredients, reduce the heat. Strain the cooked pasta and add it to the tuna, mix everything well, then sprinkle with Parmesan and mix briefly once more. Turn out the fire. Serve in deep plates and sprinkle with Parmesan as desired. If you want, add capers. Buon appetito! NOTE: If you like it creamier, you can add 100 ml of cooking cream. If you have leftovers from lunch, make sure you consume it in the evening. Do you want to try something a little different? Macaroni with Tuna in Tomato sauce Tuna Salad Delicious Paccheri with Tuna in Tomato sauce Fashir Tuna Steaks Mediterranean Tuna Sauce for any Pasta #pennerigatte #tuna #basil #sauce #pestogenovese #simple #delicious #recipe #lunch #dinner #food #lunchtime #Mediterraneanfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Delectable Walnut Coffee Sponge Cake Recipe Walnut Coffee Sponge Cake Walnut cake with coffee cream is a simple yet exquisite recipe that combines the rich, nutty flavor of walnuts with the smooth, aromatic essence of coffee. This delightful dessert is not only quick to prepare but also offers a satisfying experience that will please any palate. The cake itself is soft and generous, ensuring that each bite is a burst of flavor and texture that you will savor. Follow the recipe. Ingredients: round mold 18 x 4 cm, easy, total time:70 min. Sponge cake: 120 g flour 1 tsp baking powder 120 g butter/ room temperature 2 large eggs 120 g golden sugar 1 Tbsp instant espresso coffee powder 50 g walnuts/ very finely chopped For the Filling and Topping: 250 g Mascarpone 1 full spoon instant espresso coffee powder 100 ml sweet cream 1 Tbsp golden sugar 1-2 Tbsp milk 8 pieces walnut halves Walnut Coffee Sponge Cake Preparation: Sift the flour together with the baking powder into a deeper bowl, then add into mixed softened butter, eggs, sugar, and coffee powder gradually. Using a mixer, mix all the ingredients until you get a homogeneous and compact creamy mixture, mix for about 1–2 minutes. Then take the chopped walnuts and add them to the mixture, stir in the mixture until the nuts are nicely arranged with a spatula. Divide the mixture into 2 equal parts. Pour into even and greased molds, level with a spatula, and shake the mold slightly on the worktop. Bake in the middle of the oven, 180 °C, for about 20–25 minutes. Use a toothpick to check the dough. When the sponge cake is ready, take it out of the oven, separate the edges with a knife, wait for it to cool down a bit. Then turn it over and place it on a tray to cool down a bit. Repeat the same with the other part of the sponge cake. In the meantime, make a cake filling In a small bowl, mix mascarpone, coffee, powdered sugar, with 1 spoon of milk and sweet cream. Stir until you get a smooth consistency. If you think it is necessary to add more milk for a smoother structure, add it. When the sponge cake has cooled, spread 1/2 cream over the crust, repeat the same with the other crust, leave one part to coat the sides of the cake, this is best done with a cake knife. Decorate the top of the cake with walnuts in a circle and near the edges. Refrigerate the cake for 1–2 hours and serve. Buon appetito! NOTE: Keep the cake covered in the refrigerator for up to 4 days. Do you want to try something a little different? Homemade Sponge Cake-Base of Cake Lena Sponge Cake with Walnuts Biscuits (Sponge Cake) for Rolls Sponge Cake Base Sponge Cake Soft #food #cake #dessert #walnut #coffee #reasy #spongecake #easy #simple #fast #recipe #homemade #imnstantcoffee Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The site is intended for those lovers who like good food and drinks, the recipes are mostly from Italy and France and Serbia, there will be news from fashion and beauty as well as from the field of health and alternative medicine .. Projects Desert Wildlife Conservation This is placeholder text. To change this content, double-click on the element and click Change Content. Read More Rainforest Action Initiative This is placeholder text. To change this content, double-click on the element and click Change Content. Read More Renewable Energy Program This is placeholder text. To change this content, double-click on the element and click Change Content. Read More Zero Carbon World This is placeholder text. To change this content, double-click on the element and click Change Content. Read More

contact coffee time lena friuli venezia giulia contatto kontakt Trieste Friuli Venezia Giulia Get in Touch Helena-Trieste, Friuli Venezia Giulia, Italy "Coffee time with Lena all in 1" Submit Thanks for submitting! I agree to the terms & conditions Join Thanks for submitting! SIGN UP FOR EMAIL UPDATES

About me su di me o meni Helena Radulovic Toffolon Coffee Time with Lena all in one Trieste Friuli Venezia Giulia Let me introduce myself, my name is Helena "COFFEE TIME WITH LENA ALL IN 1" Thank you for visiting my blog! I aim to inspire you to embrace healthier eating habits. Cooking is my passion, and over the years, I've gathered recipes from dear friends and talented chefs worldwide, which I'm excited to share with you. Here, you'll discover a variety of flavors from different countries, all in my kitchen. My love for good started in childhood, watching my mother create delicious dishes. Through my travels as an assistant skipper and cook, I've savored culinary delights from Greece, France, Turkey, Italy, and Serbia. I hope this blog serves as a handy guide, offering something for everyone's taste, and I invite you to join me on this flavorful journey! 2 Cities, What I Love Most Novi Sad - Danubio Street Novi Sad Strand Beach View from the Petrovaradin Fortress on my city of Novi Sad Novi Sad - Danubio Street 1/18 My Album Sistiana dinner Pirano Athens,at my work on the sailing ship Sistiana dinner 1/17 Coffee, a drink that wakes up, warms us, clears our thoughts. An inspiration to many creative people, it has become an indispensable moment in every day. With the sip of the first coffee, it inspires many of us from creating our works, including cooking. A phenomenal and magical drink that always shakes us up and gives us wonderful ideas. "COFFEE TIME WITH LENA ALL IN 1 " More about me I graduated from high school with a focus on economics and have an exciting background working in banks and larger trading groups. My journey took a thrilling turn when I decided to work abroad in stunning Italy, where I also met my wonderful husband! Italy is absolutely breathtaking, just like my beloved Serbia! I hail from Novi Sad, which I believe is one of the most beautiful cities in Serbia, located just 84 km from Belgrade. Every July, my city becomes a vibrant hub for foreigners and young people thanks to the electrifying “FESTIVAL.” This amazing showcases top pop, rock, techno, and reggae artists from around the globe, creating an energetic and lively atmosphere! Trust me, Novi Sad is a must-visit destination! Contact Email You can contact me on this blog, I will answer as soon as possible to your message. If you have any objections or new suggestions, I will be very happy to accept them and share the opinion with you. Mail