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  • Cake with Raspberries and Plasma Cream Lena

    Cake with Raspberries and Plasma Cream Lena I have made this cake for husband's birthday and I can tell you that the cake is fantasy, very delicious, juicy and melts in your mouth! The cake is sparkling and soft! You can make whenever you want, the quantities are not large. It's easy to make and ready quickly. I designed and combined the ingredients myself, I believe you will like it as much as I do. It tastes perfect. Follow recipe. Ingredients: tray 35x25 or casserole of the same dimensions, very easy, preparation time: 30 min., standing cake 1h. 20 servings Base: 200 g biscuit/ Savoyardi /Ladyfingers/ 200 ml of lukewarm milk Fill: 300 g plasma (Bambi) / ground biscuits 3 Tbsp sugar 100 ml of milk, the rest of dip Savoyard 100 g butter / room temperature 170 ml carbonated orange juice (Fanta) 200 ml sweet sour cream / whipped cream Glaze: 300 ml sweet sour cream/top of cake 50 g of chocolate +10 g butter + 30 ml milk/ for decoration patterns/ top of cake 400 g raspberries frozen or fresh + 3 Tbsp sugar (for the first base) Preparation: Take a suitable rectangular cake tin. (casserole) 35×25 cm. First, make sure that there are 200 g of Savoyard in your pan, change the order if necessary. Put 400 g frozen raspberries and 3 Tbsp crystal sugar in a deep smaller pot, stir and let stand for about 30 minutes. If they are fresh, mix with sugar, pour 60 ml of water and put on a moderately moderate heat to cook for about 5–7 minutes. When done, leave a little to cool. Heat the milk over a slightly moderate heat, we need lukewarm, then dip the Savoyard /Ladyfingers biscuits and place them in a baking tray or a plastic tray 35×25 cm side by side. Arrange them so that there is no free space. The Savoyard base is only one level. When you're done, start making cream. Cream: In a deep bowl, whisk the butter and sugar to foamy. (butter has stood at room temperature). After that, add gradually ground biscuits, carbonated orange juice and rest of milk, mix it all well with a spoon into a homogeneous and compact mixture. In another deep bowl, add 200 ml sweet sour cream, mix well until the mixture becomes foamy. Then gradually add sweet cream to the biscuit filling, mix well with a mixer into a compact cream. When you're done filling. Set aside. Processing: With the help of a spoon, arrange the raspberries on the biscuits/ladyfingers together with his juice. Arrange the filling over the raspberries, and flatten the filling well with a spatula. In a deep bowl, add 300 ml of sweet sour cream and mix with a mixer into a solid and compact mixture. When the whipped cream is ready, apply evenly over the filling with a spatula and make small waves. When you are done, put the cake in the fridge at least for 1 hour. Glaze: Stir in the chocolate, butter and a little milk, mix everything in steam stir until the mixture becomes liquid and even. Do this when the cake has stood in the fridge for 1 hour. Using a spoon, pour the patterns over the cream, invariably in curved lines. After that, leave the cake to stand for another 2 hours in the fridge. Serve dessert. Buon appetito! NOTE: If you are making this cake in a tray and if the sides of the cake are exposed, then use 500 ml of sweet sour cream and line the edges with whipped cream with a spatula or cake knife. I made the cake in a baking casserole, so I didn't need a lot of whipped cream for the pages. I believe you will enjoy this wonderful and delicious cake. Lena #food #dessert #cake #wweet #biscuits #savoyard #ladygingers #plasma #cream #chocolate #plasmabiscuits #raspberries #delicious #tasty #simple #recipe #foodblogger #homemade #lenarecipes Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Plasma Cake without Egg, No Bake

    Plasma Cake without Egg, No Bake Plasma cake without eggs and baking, easy and quick to make. You can also halve the amount if you have too much material. For 15 minutes, you will have dessert on your table. Follow recipe. Ingredients: simple, total time: 15 min., 15 servings Base: 600 g plasma biscuit ground 400 g powdered sugar 1 vanilla sugar/ 10 g 400 g margarine 350 ml of orange juice 100 g of ground walnuts or hazelnuts Glaze : 100 g chocolate and butter/ or 200 ml whipped cream. Preparation: Stir in the butter that was at room temperature and add 100 g powdered sugar. And mix well. Pour into another bowl ground biscuits, and the rest of the sugar , vanilla sugar, minced walnuts, mix with a spatula when you mixed and compact good put an orange juice and mix well with spatula. Then add margarine what have you mixed first and mix the mixture well with a mixer. Take a deeper mold and cover it with nylon and arrange the mixture in the mold, flatten the cake nicely with a knife and press lightly so that there are no holes. Leave the cake to cool or overnight, if you are in a hurry for 1 hour, then pour the chocolate glaze over the cake and leave to cool. Buon appetito! NOTE: If you don't like sweet too much, you can reduce the amount or replace it with stevia or honey. This cake is a different taste than the real plasma cake. #food #dessert #nobake #noeggs #plasma #cake #dessertlover #cakelover #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Macaroni with Minced meat and Peppers in Tomato Sauce

    Macaroni with Minced meat and Peppers in Tomato Sauce A wonderful Italian meal in a quick and easy way, you will get a fantastic and tasty dish, with the addition of ragout and paprika in combination with mozzarella pasta. Follow the recipe for this incredible meal. Follow recipe. Ingredients : simple, total time: 50 min. 2 serving 2 Tablespoon Olive oil 1 small red onion/ finely chopped 700 g minced meat beef/pork salt and pepper to taste 1 big fresh red long pepper/ or two medium, diced and blended 1 teaspoon dry oregano 1 teaspoon dry basil 1 teaspoon red ground pepper 1/2 red-hot crushed pepper/ optional 270 ml tomato paste 250 g macaroni 1 piece of mozzarella/ grated For sprinkle grated Parmesan cheese Preparation: Prepare all the ingredients as described above. Pour a lot of water and one teaspoon of salt into a deep pot. Bring to a boil over moderate heat. Once it boils, add the macaroni and cook according to the instructions. When they are ready, strain them well and leave them in a colander. In a large wok pan, add the finely chopped onion and fry until it softens and becomes transparent. After that, add the minced meat and mix well, season to taste, cover and stir occasionally. Cook about 15 minutes. After the elapsed time, when liquid of meat evaporated uncover pan add blended peppers simmer about 7 minutes, then add basil, tomato paste, red ground pepper, red crushed pepper, oregano, and season to taste (salt and pepper), stir and cook for about 20–25 minutes. Add a 100 ml water as needed. After the time has elapsed, add the cooked macaroni, combine the ingredients well. Sprinkle with mozzarella grated cheese and cover. Cook for another 1-2 minutes. Serve warm in plate with grated Parmesan cheese to taste. Buon appetito! NOTE: You can also add 2 cloves chopped garlic if you like, this time I didn't add it. It's still delicious without it. If you have enough of this sauce left, store in the refrigerator for up to 2 days. Add more macaroni and tomato sauce as needed. #macaroni #with #minced #meat #and #peppers #in #tomato #sauce #ragout #food #meal #lunch #dinner #simple #main #dish #recipe #recipies #foodie #foodlover #foodblogger #blog #coffeetimelena #blogger #Italian #delicious #cooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Crispy & Juicy Fried Chicken

    Crispy & Juicy Fried Chicken My fantastic recipe how to make yourself a chicken to be crispy and juicy, you can combine it with some sauces or simply eat it the way it is. I don't add any spread to myself, because I like to feel chicken meat. You can make baked potatoes or mashed potatoes, rice or any other vegetable you like as a side dish. You can eat cold and hot, as you like. Follow recipe. Ingredients: very easy, total time: 35 min., 4 persons 1 kg of chicken meat Chicken Marinade : 1 liter of water 1.5 Tbsp salt 3 cloves of garlic, finely chopped Powdered Ingredients: 150 g flour 90 g corn starch 1 tsp chili powder 1 tsp paprika powder 1 tsp pepper 1 tsp garlic powder 1 tsp baking soda Liquid mixture: 80 g powdered ingredient mixture, separate what did you mix before 1 Tbsp Vinegar 1 egg 1-2 Tbsp flour 220 ml of water For sprinkle on the chicken before frying: 1 Tbsp garlic powder 1 tsp vinegar For Frying: Lot of oil Preparation: Chicken marinade: In a deeper bowl, pour 1 liter of water and add 1.5 tablespoons of salt, stir with a hand wire whisk. Add 3 finely chopped garlic, put the chicken meat in that liquid for 30 minutes and cover it with a transparent foil. Powdered ingredients: In another bowl, pour: 150 g of flour, 90 g of corn starch, 1 teaspoon of chili powder, 1 teaspoon of paprika powder, 1 teaspoon of pepper, 1 teaspoon of garlic powder, 1 teaspoon of baking soda and mix it all with a wire whisk to combine well. Separate 80 g of that mixture (Powdered ingredients), set aside. Put it in another bowl with more dry ingredients1 Tablespoon of vinegar, 1 egg, 1-2 Tbsp flour and 220 ml of water, and mix it well with a hand mixer until the mixture is well combined and set aside. Processing: After 30 minutes, take the chicken, drain the water, and add 1 full tablespoon of garlic powder, add 1 teaspoon of vinegar and mix it all well to absorb the meat. Put a lot of oil (300 ml-400 ml), in a deeper pan and wait for it to heat up well. During that time, roll the chicken first in the powder mixture, and then in the mixture that you whipped with the egg. After that, roll the chicken well into the flour again and shake off the excess flour, then put them in hot oil to fry for 8–10 minutes, until they get a golden brown color. Place the finished chicken on a plate with kitchen pepper to absorb the excess oil. Serve warm with french fries or some other side dish that you like best. Buon appetito! #food #maindishes #crispy #chicken #fry #juicy #homade #recipe #simple #foodblogger #Tasty #delicious #homemade #foodblogger #coffeetimelena #foodie #delicious #tasty #recipes #foodstagram #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Salmon in Spinach Sauce

    Salmon in Spinach Sauce A healthy and delicious dish ready in just a few minutes, for this dish you will need a larger wok pan, cooking cream, salmon fillets, spinach, and spices. You can prepare this meal for lunch or dinner. Follow recipe. Ingredients: simple, total time: 45 min., 4 serving 4 Tablespoons olive oil EVO 4 thicker salmon fillets 2 Tablespoon butter 3-4 cloves garlic/ minced 2 small shallots/finely chopped 240 ml cooking cream 150 ml vegetable broth 1/2 teaspoon red pepper flakes 360 g fresh spinach leaves/ washed and cleaned 1 Tablespoon fresh parsley/ finely chopped salt and pepper to taste 1 Tablespoon grated Parmesan cheese/ optional Preparation: Prepare all the ingredients as described above in the description. Dry the salmon with kitchen paper on both sides. Season to taste on both sides. Heat the olive oil in a wok pan over moderate heat. Lay the salmon fillets first on the skin to bake for 4-5 minutes until golden, then carefully turn to the other side of the oven for the same amount of time. Moving the salmon while cooking can cause it to stick to the pan, so don't touch it while it's cooking. After the salmon is cooked, remove them from the pan and wipe the remaining oil in the pan. Add butter to the same pan. When the butter has melted, add the garlic and finely chopped shallots, simmer for 2 minutes, stirring often. After that, add the broth, let it sit for 1 minute, stir, then add the heavy cream and let it boil, reduce the heat and cook gently on low-moderate heat for about 6 minutes, until the sauce thickens. Add fresh cleaned spinach, mix until softened! After that, return the fillets to the sauce. Now, if you like, you can add a little grated Parmesan cheese to the sauce and mix quickly, taking care not to damage the fillets. Control the taste and add spices as needed. Serve warm with side dish like: potatoes, rice or roasted Brussels sprouts and some toasted bread. Buon appetito! NOTE: Instead of spinach, you can do the same with Swiss chard. Keep the dish prepared in this way in the refrigerator for up to 2 days. #salmon #in #spinach #sauce #maindish #food #meal #lunch #dinner #simple #recipe #foodie #foodlover #foodblogger #blog #coffeetimelena #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Pork Juicy Cutlets

    Pork Juicy Cutlets Tasty and juicy Serbian-style cutlets. Simple and quick, you will enjoy eating them! Follow the recipe. Ingredients: simple, total time: 50 min. 2 serving pork chops-cutlets / 400 g in weight and 3 cm thick 4 Tablespoons olive oil EVO to taste salt and black pepper to taste 2-3 teaspoon sweet paprika powder/ smoked sprigs of thyme/ or dry thyme 3 cloves of garlic/ minced 45 g butter Preparation: Wash the pork chops, dry them well with a kitchen towel. Coat with olive oil, salt, and pepper on both sides. After that, rub smoked ground pepper on both sides. Place on a plate, cover the cutlets with cling film and put in the fridge for 30 minutes. Finally, take a steel pan, pour 2 tablespoons of olive oil and heat it well. Place the cutlets and fry for 2 minutes on each side. It takes a total of 12 minutes, frying. Every 2 minutes, turn the chops, including the bones. During frying, add thyme, garlic, and put 15 g of butter on each cutlet. Cover the cutlets with butter juice and turn them. At the end, add a little water to make the sauce even juicier. Serve warm with sauce and side dish of your choice. Buon appetito! NOTE : Thinner cutlets are fried for 10 minutes, depending on thickness. Instead of salt, you can use Vegeta organic dry seasoning. As a spice, you can add a fresh sprig of rosemary. You can keep the rest of the cutlets at room temperature, but with the provision that they can be eaten later. Keeps in the fridge for up to 2 days, covered. #Pork #Juicy #Cutlets #maindish #dish #lunch #meal #meat #simple #recipe #delcious #tasty #food #foodie #meal #easy #blog #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Grilled Vegetables with Sausages and Rice

    Grilled Vegetables with Sausages and Rice A wonderful and quick summer meal with grilled vegetables, rice, and Carniola sausages. It is very tasty and juicy. The preparation is very quick and simple. Follow the recipe. Ingredients: simple, total time: 55 min., 4 serving 1 zucchini/ peeled and diced 1 eggplant/peeled and diced 1 onion/ cut in half and into thin slices 2 red long peppers/ cleaned, without seeds, cut into rings 200 g brown mushrooms-/ cut into leaves 1 teaspoon oregano 1 teaspoon cumin seeds salt and pepper to taste 2 Carniola sausages/ cut into rings 3 Tablespoons Olive oil EVO 150 ml cup white rice + 400 ml water/ or 100 g rice 1 Tablespoon fresh parsley/ finely chopped 20 g butter Parmesan cheese grated for sprinkle/ optional Preparation: First, prepare all the ingredients as described above. Do the rice first by washing it under running water, several times. It is better to put it in a fine colander, and rinse it 7-8 times. Leave for a few minutes to drain well. Pour olive oil into a small pan and set it at a moderate temperature. When the oil is heated, add the rice, reduce the heat and stir. Fry for about 2 minutes and add 150 ml water. Leave it on a slightly moderate heat to simmer for about 3 minutes while stirring. After that, add 1/2 teaspoon of salt and black pepper to taste, and add the rest of the water (250ml). Cook for about 15 minutes. After that, sprinkle chopped parsley. The rice is ready when it swells and softens. Turn off the fire and cover the pan. When you're done with that, then move on to grilled vegetables. Put the prepared vegetables and mushrooms close to you because you will always need them close by like sausages. Add olive oil to the wok pan and wait for it to heat up a bit. Add the prepared onion and simmer for 3–4 minutes until it becomes transparent and slightly yellow. After that, add eggplant, zucchini and peppers, mix everything well, add spices, salt, and pepper and cover the pan, Cook for 15 minutes. Stir occasionally. After the elapsed time, add the prepared sausages cut into rings and the oregano spice and cumin, stir well ingredients, let it simmer 10 minutes covered, with occasionally stirring. The sausages should be slightly browned. After the elapsed time, add sliced thin mushrooms, and stir. When the mushrooms release their juice, you should wait for it to evaporate, then add butter and stir all the ingredients well. Always control the taste. Mushrooms normally like pepper. When you have a delicious juice, you can now slowly add the rice. Mix all the ingredients and see if the taste suits you, add spices as needed. Serve warm, sprinkle with grated Parmesan cheese. Buon appetito! NOTE: You don't have to add sausages if you don't want to, especially if you're on a strict diet. Among other vegetables, you can add tomatoes, carrots, asparagus instead of sausages. You can make these grilled vegetables in the oven without rice. You can also add hot peppers, garlic and thyme as a spice. Parmesan cheese is also optional to add at the end if you don't have it. Store the meal covered in the refrigerator for up to 3 days. #grilled #vegetables #with #sausages #and #rice #simple #holkiday #recipe #food #meal #lunch #maindish #dish #delicious #foodie #foodblog #foodblogger #easy #quick #coffeetimelena #blog #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Omelet Panzerotti for 10 minutes

    Omelet Panzerotti for 10 minutes A wonderful, rich and healthy breakfast is ready in just 10 minutes. Oatmeal is rich in proteins, proteins, and selenium. It is easy to prepare and can be eaten by two people. Follow recipe. Ingredients: simple, total time: 10 min, 2 servings 3 eggs 1 small long red fresh pepper/ or 1/2 of big, cleaned, without seeds, cut into rings 1 small leek/ cleaned and finely chopped and 30 g bacon/ diced 1 Tablespoon mozzarella/ grated Olive oil salt and pepper to taste Preparation: Beat the eggs well with a little salt, add the oregano. Set aside. Wash and finely chop the leeks and put them aside. Wash the peppers, remove the stems and remove the seeds. Cut into circles. Cut the bacon into cubes and grate the mozzarella. Heat a little oil in a large frying pan over moderate heat, add the bacon and fry until transparent. Immediately after that, add the leek and pepper, mix the ingredients and add the spices. Fry the ingredients with the lid on and stir occasionally for about 15 minutes. When the vegetables have softened, pour over the eggs, make circle movements with the pan to mix the eggs with all ingredients. If there is any egg liquid on top, spread the eggs in a circular motion. Bake for about 5–6 minutes. With a thin spatula, separate the eggs from the pan in a light circular motion. When you see that there is no liquid at the top and that the eggs have already formed into an omelette, sprinkle with mozzarella, and now it's time to fold the other half with a spatula. With a light movement, support the omelette and quickly fold it onto the other part, cover and bake for another 2 minutes. Since the omelette is quite rich, gently remove it with a spatula on a plate and serve it warm with a slice of bread. This omelette is ready for two. Buon appetito! #omelet #panzerotti #for #10 #minutes #eggs #paprika #leek #bacon #Mazzarella #simple #delicious #breakfast #meal #easy #food #healthy #tasty #foodie #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.

  • Classic Cream of Mascarpone

    Classic Cream of Mascarpone These are classic mascarpone cream recipes, which are ideal for complementing desserts and pastries. There are several recipes based on them, and I singled out 3 that are used the most in Italy. Depending on what you need and which cake you want, you can opt for one of these offered. Follow instructions. Mascarpone Pasteurized Cream Ingredients: 500 g Mascarpone 2 Tablespoons of granulated sugar 4 egg yolks 1 teaspoon of Marsala/ or other liquor Syrup : 40 ml water 80 g sugar Preparation: In a bowl, beat the egg yolks with 20 g of sugar until the mixture becomes light and foamy. Now prepare the syrup. Add sugar (80 g) and water to the pan, mix gently and cook on medium heat until it boils. The temperature should be 121 °C. A kitchen thermometer will help you with that. If you don't have a cooking thermometer, then observe the syrup. When it starts boiling, and thickens without darkening, it is ready. Remove the syrup from the heat and slowly pour in the egg yolks, whisking constantly with an electric whisk. Whisk until the mixture is completely cooled. In this way, you get cream for many desserts and other pastries. Put the mascarpone (at room temperature) in another bowl and remove the whey. Soften slightly with a spatula and gradually pour the egg yolk mixture that you prepared earlier. You can use a mixer on low speed or a spatula. The mascarpone cream is ready. You can also add a little whipped cream (about 100-200 g) to this mixture if you wish. How to prepare mascarpone cream with raw eggs? Classic Cream Mascarpone of fresh Eggs Ingredients: 500 g Mascarpone 100 g granulated sugar 4 eggs 1 teaspoon Grand Marnier Preparation: Separate the yolks from the whites. Beat the egg whites with sugar (add it gradually) and liqueur until you get a triple mixture. Add the egg yolks one by one and beat with a mixer at the same time. Soften the mascarpone (removing the whey) and add gradually to the egg white mixture.  Beat with a hand whisk using a gentle mixing technique from the bottom up while doing so be careful not to break the egg white. This depends on how well you beat the eggs. The cream is ready! NOTE : If the cream is firm, you can add about 100-200 g of whipped cream. Keep the finished creams in the refrigerator for up to 3 days. Mascarpone Cream Ingredients for mascarpone cream: 500 g of mascarpone 350-400 g of whipped cream 100 g of powdered sugar/ can be more if you like it sweeter Preparation: Use a mixer to whip the cream into a stiff mixture. In the second line, mix the mascarpone and powdered sugar with a mixer, until the ingredients are well combined. Gradually add the whipped cream to the mascarpone mixture and mix constantly on low speed. Combine all the ingredients and mix until it becomes smooth and homogenous. Cream is ready. Enjoy in dessert! #classic #cream #mascarpone #dessert #pastries #simple #recipes #homemade #tart #delicious #easy #creamy #eggs #butter #dessertlover #foodlover #blog #foodie #foodblogger #Coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • San Marzano Homemade Sauce

    San Marzano Homemade Sauce Thick San Marzano sauce is very delicious topping for pizzas, addition for ragù, goulash, and soups. It is made quickly, easily and simply. For this recipe you will need sterile, clean jars with new lids, a blender, and your will. Follow recipe. Ingredients: simple, total time: 80 min. 1.5 kg of tomatoes San Marzano 600 g of fresh red paprika 1 head of garlic 1 bunch of parsley some fresh basil black pepper to taste 1 Tablespoon of salt 1 Tablespoon of sugar olive oil to taste sterile jars and lids Preparation: Wash the tomato well, cut it in half and clean it from the green part and then cut it into square pieces. Clean one head of garlic, then cut it in half. Place the sliced ​​tomatoes and garlic in a blender and blend well into a mushy mixture. Pour into a pot with olive oil and cook over moderate heat. During this time, clean the peppers from the stalks and from the seeds, which you have previously washed well. Cut the peppers into cubes and also blend them. After all the peppers have been cleaned and blended, add them immediately to the tomato sauce, mix and reduce the heat. Cook for about 60 minutes, with occasional stirring. While it is cooking, clean the parsley and chop the basil into smaller pieces, add to the blender and chop. Near the end of cooking (15 minutes before the end), add pepper to taste, a spoonful of sugar, a spoonful of salt, basil and parsley, mix it all and continue cooking for another 15 minutes. Turn off the heat. Pack the hot sauce into sterile jars and close with clean and new lids. See the process of sterile jars here. Turn the jars upside down on the lid, leave them in that position until tomorrow. Keep in a cool and dark place. Homemade tomato sauce made in this way is an excellent addition to ragù, goulash, pizza toppings, soups, etc. Buon appetito! NOTE: If you want, you can also pack them in long sterile bottles. Keep the jars in the refrigerator for up to 3 months. The sauce made in this way can be packed in special boxes and refrigerated and used for up to 6 months. When you take them out of the freezer, make sure you do it the day before and put them in the fridge. Before preparing food, put it at room temperature. You may be interested in other recipies: Bolognese Ragout , Beef Goulash Hungarian , Gnocchi in Sauce , Parmigiana Melanzana with Ragù Sauce , Tomato Basil Sauce , Rinflaish Sauce Tomato , Pasta with Tuna in Tomato Sauce #san #marzano #homemade #sauce #topping #italian #tomatoes #simple #recipe #food #pizza #goulash #paprikash #ragu #pasta #easy #cooking #sterile #jars #delicious #foodie #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.

  • Pork Fillet with Porcine Mushrooms

    Pork Fillet with Porcine Mushrooms Pork fillet with wonderful pen bun mushrooms in a sauce that is quick and easy to make in combination with purée. There are a few steps that you need to do in advance before preparing this dish. Follow recipe. Ingredients: simple, total time: 45 min., 2 servings 1 large pork fillet 630 g/ cut in 1 cm thickness salt and pepper to taste 1 teaspoon bio dry spice/ Vegeta thyme/ or marjoram to taste 1 Tablespoon vegetable oil Mashed Potatoes Purée: 4 potatoes/ diced and boiled 1 cube butter/ 15 g 150-170 ml milk salt to taste Porcine Mushrooms: 250 g of dry porcine mushrooms/cut into leaves/ or fresh or frozen, 150 ml liquid/ penny bun 100 ml of white wine 35 g of butter black pepper to taste pinch of salt pinch of thyme Preparation: Pour hot water over the porcine and let it stand for 15 minutes. Save 150 ml of that water for later. If you are working with fresh porcine mushrooms, cut them into thin leaves. If they are frozen, let them stand 2 h and don't throw away liquid! Pork fillet coat with vegetable oil, rub thyme on all sides. Season with dry spice/ Vegeta, pepper, salt to taste. Wrap with transparent foil, then leave in the refrigerator for about 30-40 minutes. You can skip this step if you are short on time. After the spinning time, cut them into smaller steaks 1 cm thick. During that time, peel, and wash the potatoes, cut them into smaller pieces. B oil them in water for about 25 minutes. Mash the potatoes with a fork first, add a cube of butter, salt, and combine with a fork. Gradually add milk and stir with hand whisk at the same time. When you get the purée consistency that you want, set aside, and cover with a lid. In very little oil, fry pork fillets cut into 1 cm . Fry on all both side until well browned. Transfer the finished fillets to a shallow plate and cover. Sauté the drained porcine mushro oms in the same pan with melted butter, on low heat. Add white wine, simmer for a 1-2 minutes, let the alcohol evaporate. When the alcohol is gone, add liquid from mushroom or water, simmer 2 minute. Return pork fillets to the porcine mushrooms, sti r well ingredients, then cover with lid, cook about 5-7 minutes. The sauce must become thick during cooking. Remember, porcine mushrooms are never overcooked! Turn off the heat. Serve mashed potatoes, pork fillet with porcine mushrooms in shallow plates. Add a little juice over the purée. Buon appetito! NOTE: Do not cook porcine mushrooms for more than 10 minutes. Don't ever throw away the liquid where the porcine mushrooms are left, they give them an incredible flavor and are necessary for the sauce. Instead of white wine, you can use cognac. If you work with cognac, you can flambé the mushrooms. If you accidentally threw away the liquid from the mushrooms and did not read the entire recipe to the end, you can add broth. But then don't add salt too much on meat and mushrooms! Cover the rest of the food in a container, keep in the refrigerator for up to 3 days. #pork #fillet #with #porcine #mushrooms #puree #simple #delicious #recipe #maindish #lunch #dinner #food #easy #sauce #foodie #foodlover #foodblog #blogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

  • Matavilz Salad

    Matavilz Salad Songino, or soncino or valerianella is a widely used salad vegetable due to its particular and characteristic taste which goes well with other foods. It is rich in vitamins and mineral salts. It brings various benefits to the body, serves as a medicine against anemia and as a necessary detoxification. They are also suitable for the intestines and kidneys. Valerianella is better known by dialect names such as soncino or, in the Trieste area, matavilz. It is a salad that is traditionally harvested only in the coldest months of the year, while today it is easily found everywhere. Follow recipe. Ingredients: simple, total time: 15 minutes, 1 serving 1 boiled egg/ 10 minutes 1/2 bunch matavilz/ well washed pinch of apple acid vinegar salt to taste 5 cherry tomatoes/ diced olive oil to taste Preparation: Prepare all the ingredients according to the above. Wash the matavilz salad well, to remove all impurities. Remove excess stems, dry with gentle movements of a kitchen towel. Put it in a medium deep bowl, add a little vinegar, pour the chopped tomatoes with olive oil, add salt to taste. Cut the boiled egg into 4 parts and spread it in the bowl and stir. Your salad is ready to serve. Buon appetito! NOTE: Matavilz is used in the food sector and is rich in important nutrients: chlorophyll, vitamins A, C, some B vitamins and mineral salts such as potassium, iron, calcium, and phosphorus. Its caloric intake is very low: only 20 kcal per 100 g. Valerianella is known for its refreshing and digestive properties because it stimulates the activity of the liver, kidneys, and intestines. It is also food with purifying, diuretic and revitalizing properties. Very digestible, generally suitable for those who cannot digest green salad and have a mildly irritated gastrointestinal system. Since the valerian salad is washed well to remove the soil from it (and it is preferable to avoid packaging in which the product loses a good part of the micronutrients), the yellowed leaves must be removed. This green salad can be used as a base for any salad. For a rich winter salad, you can combine: — clean green salad with some washed and coarsely grated celery, — avocado cut into cubes and a couple of cubes of toasted wholemeal bread rubbed with a slice, i.e., It can be seasoned with a little oil, a little brown salt, marjoram, or basil and grated fresh ginger root. #matavilz #salad #songino #soncino #valerianella #simple #delicious #recipe #food #easy #healthy #healthyfood #egg #tomatoes #avocado #greensalad Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

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