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Swiss chard Soup ## Perfect Swiss Chard Soup Recipe for Fish or Squid Sides This soup is perfect to accompany Swiss chard with potatoes as a side dish for fish or squid. When preparing Swiss chard, it's beneficial to retain the cooking liquid, as it is rich in vitamins. For this recipe, you will need fresh Swiss chard, one cup of mixed vegetables for soup, a soup cube or dry seasoning such as Vegeta, some boiled Swiss chard, butter, and garlic. Optionally, you may add sour cream or cooking cream and one egg yolk. The preparation is quick and straightforward. Please follow the recipe. Swiss   chard   Soup Ingredients : simple, total time: 35 min., 4 serving 700 ml water liquid of boiling Swiss chard 1 cup mixed vegetables for soup frozen/ 200 ml 2-3 Tbsp boiled Swiss chard 25 g butter 2 cloves of garlic/ minced 1 flat Tbsp flour 1 cube for soup salt and pepper to taste 100 ml cooking cream/ or 1 Tbsp Philadelphia +50 ml milk-optional 1 egg yolk/ optional chopped parsley/ as you like Swiss   chard   Soup Preparation : Pour 1 liter of water into a large pot, add a flat teaspoon of salt and wait for it to boil. In the meantime, wash the Swiss chard well and leave it in a colander to drain. When the water has boiled, add Swiss chard and cook for about 5 minutes. Remove the Swiss chard with a slotted spoon and leave to cool. Separate 2–3 spoons of chard, and with the rest make a side dish that goes with fish or squid, chard with potatoes, see the recipe here . Separate 600-700 ml of liquid and put it in a bowl. In a medium pot, pour the butter and heat it over low to moderate heat. When the butter has melted, add the minced garlic, stir for a few seconds, as soon as it smells, add a spoon of flour and mix well. After a minute, pour in the Swiss chard liquid and add the frozen vegetables, mix and cook for about 25 minutes. In the meantime, add the soup cube and continue cooking until the end. Control the taste and add spices as needed. If you want, you can add mixed cream and egg yolks or 2 spoons of semolina. (In a small cup, mix the cooking cream with the one yolk and a little pepper. Combine it all well.) When the soup has already started to boil and vegetables are already soft, add chilled Swiss chard, and stir. Remove the soup from the heat, pour in the mixture of cream and egg yolk, and mix quickly. Sprinkle with chopped parsley return to the heat for few seconds, turn off the heat. Serve warm immediately. Buon appetito! NOTE: This soup belongs to those quick and very simple recipes, especially those that are necessary for us during the summer and full of vitamins. If you want a thinner soup, add water as desired. Instead of sour cream and egg whites, you can add about 2 spoons of semolina. I used Philadelphia mixed with a little milk and egg yolk in this recipe. Keep the soup in the fridge for up to 1 day, if you added egg yolks, if you added semolina keep for up to 3 days. Do you want to try something a little different? Cabbage soup Lentil Soup Pumpkin Soup Leek Soup Tomato soup with Tortellini Lamb Soup with Noodles Serbian Fish soup Creamy cauliflower soup Potato Soup Veal Soup Veggie Soup Minestrone Soup White Thick Chicken Soup #Swiss #chard #soup #food #simple #vegetables #easy #quick #fast #healthy #healthyfood #healthyrecipe #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.

Greek Baklava without Crust ## Refreshing Greek Dessert: A Simple and Juicy Summer Delight This delightful Greek dessert, resembling crustless baklava, is both simple and quick to prepare. It offers a delicious and juicy taste experience. During the summer, it serves as a refreshing and truly enjoyable treat. Ingredients : simple, total time: 50 min. For Baklava: 3 eggs 150 g of sugar 12 Tbsp of milk 12 Tbsp of oil 12 Tbsp of wheat semolina 12 Tbsp of flour 1 bag baking powder/ 10 g 200 g of ground walnuts For Sprinkling : 400 g of sugar 450 ml of water Greek   Baklava   without   Crust   Preparation : Beat the eggs with the sugar until foamy, then add the rest of the ingredients, including the ground walnuts, and mix well using the bottom-up technique. Pour the mixture into a 20 x 25 cm baking tray previously oiled and sprinkled with flour. Level the surface with a spatula. Bake in a preheated oven at 200 °C until the crust is golden brown. While the crust is cooling, prepare the syrup. Boil the sugar and water until they become a thick syrup. When the crust has cooled, cut it into cubes and soak it well in warm syrup. Leave the baklava to cool, then decorate it with ground walnuts. Now your delicious baklava is ready to serve! Enjoy its rich flavors! Buon appetito! NOTE: You can put less sugar in the syrup for 200 g if you don't like it too sweet! Keep baklava in the fridge, up to 4 days, especially on summer days, because that way it will be much more pleasant and refreshing. Do you want to try something a little different? Baklava Lena Homemade Baklava dessert Dry Baklava Baklava with Orange topping Lena Baklava with Plasma and Cherries Baklava Soft Cake My Aunt's Baklava Lena My Aunt's Baklava Lena PHOTO SOURCE: https://www.freepik.com/free-photo/side-view-traditional-oriental-dessert-baklava-decorated-with-walnuts_7721880.htm#fromView=search&page=1&position=48&uuid=5b9eaff8-786a-4031-915f-a2249d767885&query=baklava #Greek #baklava #without #crust #dessert #food #cake #walnuts #simple #recipe #delicious #greekfood #greekrecipe #easy #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stewed Swiss chard ##Enhance Your Summer and Spring Meals with Nutritious Chard Chard is highly nutritious and should be included in your diet during the summer and spring seasons. It pairs excellently as a side dish with both meat and fish, offering a wealth of essential vitamins. Personally, I enjoy it and often prepare it in the same manner as spinach. Please refer to the recipe for preparation details. Ingredients : simple, total time: 35 min, 4 servings 1 kg Swiss chard Olive oil EVO to taste 50 g butter 3 cloves of garlic/ minced liquid of boiled Swiss chard salt and pepper to taste 1 flat tsp dry spice Vegeta Stewed Swiss chard Preparation : First, wash the Swiss chard well under running hot water and leave it in a bowl. Wash in multiple cycles. Add half the amount of water to a deep pot and bring it to a boil over moderate heat. When the water starts to boil, add Swiss chard to the pan and boil for about 5 minutes. Remove the chard with a slotted spoon and place in a colander, to drain well. When you have finished them all, use a small cup to scoop up the liquid in which the Swiss chard was cooked. You can make soup from this liquid, see the recipe here . It is a shame to throw away this liquid because it is full of vitamins. Put 3 spoons of olive oil in the wok pan, when it is heated on low moderate heat, add the butter and wait for it to melt, add the chopped garlic, as soon as the onion smells, add the Swiss chard, mix everything. Immediately add the Vegeta dry seasoning, a little salt and pepper to taste. Now add 150 ml of chard liquid and simmer for about 10–15 minutes. Simmer until the liquid has almost evaporated, and the Swiss chard is well softened. Turn off the heat. Serve as a side dish with the main course. Buon appetito! NOTE: In stewed Swiss chard if you don't want it, you can avoid garlic if you don't like it. I did not chop the Swiss chard after cooking, because there is no need, but you can cut them in half if you want. If you like it creamier, you can add 100 ml of milk and let it simmer longer, about 10 minutes. Keep the rest of the Swiss chard in the freezer for up to 2 days. Do you want to try something a little different? Swiss Chard with Boiled Potatoes Swiss Chard Dalmatian Style Boiled Chard in 3 Different Ways Spinach with Potatoes #Stewed #Swiss #chard #healthy #food #sidedish #simple #recipe #delicious #easycooking #blog #coffeetimelena #healthyrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Poppy cake with white Chocolate and Topping ## Flourless No-Bake Poppy Seed Cake: A Refreshing Summer Delight This poppy seed cake is an ideal summer treat, offering a refreshing taste while being quick and easy to prepare. Notably, the cake is made without eggs or flour, resulting in a moist and delicious dessert that requires no baking. In this recipe, I utilized leftover poppy seeds from the winter and ingredients readily available at home. Let's prepare it and savor each bite together. I am confident that once you try it, you will be inclined to make it again. Please follow the recipe. Poppy cake with white Chocolate and Topping Ingredients : simple, total time: 40 min. Poppy Seed Base : 1 liter of milk 100 g semolina 200 g of ground poppy seeds 200 g ground Plasma biscuits 150 g of granulated sugar 2 bag vanilla sugar/ 20 g 170 g melted butter 50 g-100 g raisins/ optional mold 20-22 cm For Decoration : 150 ml of sweet cream 180 g of white chocolate Topping : 200 ml cherry juice 1 sheet gelatin + 70 ml water 2 Tbsp granulated sugar Poppy cake with white Chocolate and Topping Preparation : First, grind the poppy seeds twice if they are coarsely ground. Also grind the plasma biscuit into a fine structure. Pour a liter of milk into a deep pot and heat it over low, moderate heat. When the milk has warmed before boiling, add semolina in a thin stream and mix at the same time. Cook for about 3 minutes and stir until it thickens. Remove the semolina from the heat and add ground poppy seeds, sugar, vanilla sugar and ground plasma biscuits to it, mix everything well on a low, moderate heat for a few minutes. When you have combined all the ingredients, add the melted butter and handful of raisins, mix with spoon everything again until it is a uniform cream. Take a round or square mold and line it with baking paper. Pour the finished chilled mixture, distribute evenly and level with a spatula. Place the mold with the filling in the fridge to cool, while you make the white chocolate decoration and the cherry topping. In a small saucepan, pour the sweet cream and broken chocolate, mix on a low-moderate heat until the ingredients are combined into a creamy structure. Pour over the cake and smooth it evenly with a knife and put it aside. Pour a sheet of gelatin into a little water and wait for it to swell for about 10 minutes. Pour the cherry juice into another small pan and add the sugar, mix on a low, moderate heat. Add gelatin and stir until the mixture thickens, remove from heat. With the help of a spoon, pour over the cake and sprinkles as desired. Return the cake to the refrigerator for 3–4 hours. After the elapsed time, cut the cake into slices and serve. Buon appetito! NOTE: If you want, you can use brown sugar instead of white, but add 2 spoons of honey. Keep this cake covered in the refrigerator for up to 5 days. Do you want to try something a little different? Poppy Seed Tart Baklava with Poppy seeds The Best Strudel with Poppy Seeds & Apples and Walnuts – Lena Soft Hungarian Strudels - with a lot of Filling Buhtle Buns Raspberry Truffle Cheesecake #Poppy #cake #with #whiteChocolate #and #Topping #dessert #juicy #summer #holiday #recipe #simple #delicious #nobake #easycooking #nobake #food #dessertlover #cakelover #dessertporn #foodporn #filing #topping Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Walnut Carrot cake ## Quick and Easy Carrot and Walnut Cake Recipe This delightful carrot and walnut cake is both moist and flavorful, and its preparation is quick and straightforward. To make this cake, you will need orange, nutmeg, walnuts, raisins, carrots, flour, neutral cheese, oil, and sugar. Let's prepare this refreshing summer cake together by following the recipe. Ingredients : simple, total time: 60 min. Crust : 4 medium eggs 200 g brown sugar/or white sugar 150 ml vegetable oil 300 g grated carrots/ 350g unpeeled 250 g wheat flour 1 orange zest/ washed well, grated 10 g cinnamon pinch of nutmeg 1/2 tsp salt 1/2 tsp baking soda 1 bag vanilla sugar/ 10 g 80 g walnuts 80 g raisins White Filling : 500 g Philadelphia cheese 150 g powdered sugar/ or 40 g maple syrup 1/2 grated orange zest/ washed well, grated Walnut Carrot cake Preparation : Preparation of ingredients : Soak the raisins in lukewarm water and let them stand for 20 minutes. After the spinning time, drain the water and lightly press the raisins and then dry them with kitchen paper. Set aside. Put the walnuts in a pan and fry them without oil for about 5 minutes on moderate heat, while stirring. After that, chop them into smaller pieces. Now clean 350 g of carrots, we will need 300 g of cleaned carrots. Grate them finally, so that it can be nicely combined in the crust. Add the grated orange peel to the grated carrots, mix and set aside. When grating, make sure that the white part of the orange is not caught. Crust : In a deep bowl, add eggs, sugar, vanilla sugar and mix well with a mixer until the mixture becomes lighter and thicker. When the mixture has become lighter after 5 minutes, add the oil and mix again. Add sifted flour mixed with baking powder and other ingredients from the description for the crust to those ingredients. Mix everything well with a spatula, until the mixture is uniform. (First, mix all the ingredients with flour in another bowl and only then add them.) Now add the grated carrot and raisins and combine everything again with a spatula. Preheat the oven to 180 °C. Line a baking tray with baking paper and pour the batter onto it. Spread it evenly with a spatula, including the edges. Place on the middle shelf of the oven in static mode, bake for about 25 minutes. Check with a toothpick; it should come out clean when the cake is done. When the crust is ready, let it cool for a few minutes. Remove the uneven edges from all sides, then cut into 4 equal parts, remove gently the baking paper and put the edges of the uneven crust that you cut to the side, you will need them later. Leave the crusts to cool at room temperature. Now make the white filling. Filling : In a deep bowl, mix Philadelphia cheese, sugar, 1/2 grated orange peel mix everything well for about 5 minutes, until smooth and uniform. Divide the cream into 5 equal parts. Finish cake : 4 parts go for coating the crust and 5 parts for decoration and outer sides. When you have finished coating all the crusts, decorate the cake on all sides and the top of the cake, sprinkled with crushed crumbs, add walnuts on top as a decoration if desired. Put the prepared cake in the refrigerator to cool for 2–3 hours. Cut into slices and enjoy this juicy cake. Buon appetito! NOTE: You can make this cake with two layers and the cream goes in between and the third part goes on the outer part of the cake, if you plan to make it for someone else. Keep the cake covered in the refrigerator for up to 4 days. You can also pack this cake in the freezer in special boxes with a lid, or simply wrap it in aluminum foil for up to 2 months. Do you want to try something a little different? Simple Walnut Loaf Walnut Bars Apple Walnuts Tart Soft Walnut Dessert Cake with Walnuts and Chocolate Instant Coffee Cake with Walnuts and Cream Coffee Cake Coffee Walnut Cake Coffee Walnut Cake Tiramisu White Cake The Best Tiramisu Lena #walnut #carrot #cake #simple #recipe #dessert #dessertporn #dessertlovers #food #cake #cakelover #homemade #easycooking #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Corn bread with Cheese old wa y ## Rediscovering a Timeless 1930s Corn Bread Recipe from My Grandmother's Kitchen I discovered a remarkable recipe from the 1930s, originally crafted by my grandmother, in my mother's notebook. This traditional recipe for proja, or corn bread, has been passed down through generations, from our great-grandmothers to our grandmothers. During that era, baking powder was not available, so they prepared it using this method. I personally find this version to be more flavorful and exceptionally delicious. Let us prepare it together by following the recipe. Corn bread with Cheese old way Ingredients : cup measure 200 ml, simple, total time: 30 min. 4 eggs 1 cup of yogurt/ or sour milk 1 cup of milk 1 cup of oil 1 cup of flour 180 ml fine corn flour 1 cup polenta 2 tsp salt 1 bag of baking powder/ 10 g 250 g Greek feta cheese/ mashed with juice Corn bread with Cheese old way Preparation: In a deep bowl, add eggs, salt, yogurt, milk and oil, mix it all with a mixer, then add corn flour, polenta, wheat flour and baking powder. Mix everything briefly with a mixer until it is combined and without lumps. Place the whole package of Greek cheese in a deep plate together with the juice and mash it all together, then add it to the other ingredients in a bowl, mix again with the mixer for about 3 minutes at medium speed. Grease the baking dish with oil with the help of a brush, including the sides. Pour all the mixture and level. Bake at 180°C for about 20 minutes. Turn the pan during baking to ensure even baking. If you get a crease during baking, don't worry, it will go away. After the elapsed time, remove the container and while the cornbread with cheese is still hot, cover it with a wet clean and well-drained cloth and let it cool for about 10–15 minutes. Serve proja - cornbread with yogurt, sour milk, ajvar, and dried products. Enjoy this wonderful recipe from my grandmother. I believe you will make it more than once! Buon appetito! Corn bread with Cheese old way NOTE: You can add diced paprika to this recipe, but it is not according to the original recipe. In this recipe, in addition to cheese, you can add bacon, or any ham of your choice, 100 g is enough. You can also add cracklings if you like, because at that time they combined and added various ingredients to make the cornbread tastier. If you are working with crackers, then grind them beforehand in a machine, then add them to the other ingredients. Do not mix bacon and ham with crackers. If you want a more compressed proja, add half of the baking powder, 5 g. You can leave out the baking powder, if you don't want to, this is an old recipe that dates back to the old days when baking powder was not used, that's how I did it. Keep the cornbread at room temperature covered with a damp cloth so that it is always soft. Keep up to 3–4 days. Do you want to try something a little different? Corn Bread Corn Bread with Cheese Corn Bread with Philadelphia Soft Corn bread with Cheese Serbian Proja- Corn bread Domestic Serbian Corn Bread Corn Bread with Cheese and Bacon Corn Bread with Spinach and Bacon Corn Bread , My Mum Recipe Corn Bread - Proja with Greaves, Cream, and Cheese Corn Bread with young Cheese and mature Cream Corn Salt Cake—Serbian Proja #corn #bread #with #cheese #old #way #appetizer #food #simple #recipe #serbianfood #delicious #breakfast #dinner #easybaking #oven #foodlover #blog #coffeetimelena #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Swiss chard with Potatoes ## Versatile Swiss Chard Salad: A Nutritious Side Ready in 30 Minutes This dish can be served either as a side or as a salad. Swiss chard, rich in essential vitamins, is predominantly available in the spring and summer months. It pairs excellently with both fish and meat, offering a healthy option abundant in chlorophyll. The preparation is straightforward and efficient, allowing the dish to be ready in just 30 minutes. Please refer to the recipe for detailed instructions. Swiss chard with   Potatoes   Ingredients : simple, total time: 75 min., 4 serving 1 kg of fresh Swiss chard/ cleaned about 4 bunches 4 medium potatoes/ diced on small cubes 5mm 4-5 garlic/ minced 200 ml Olive oil EVO/ divided 100-150 ml water salt and pepper to taste 40 g butter Swiss chard with   Potatoes   Preparation : First, wash the Swiss chard well in several rounds and leave it in a bowl to drain, discarding the excess water and remove stalks. Pour half of the water into a larger pot and wait for it to boil. When it boils, add Swiss chard in batches and cook for about 5–6 minutes. Use a slotted spoon to take out the Swiss chard and put it in a larger colander, then put the second round again. When you have finished all the Swiss chard, let it cool down and drain. After that, cut them if you want, but it's not necessary. Set aside. Add 4 whole washed and peeled potatoes to another pot with water. Cook in boiled liquid for about 13 minutes. Leave the potatoes to cool for about 10 minutes, then cut them on rings 5mm, strips 5mm then into smaller and equal cubes 5mm. Put all the potato cubes in a colander and rinse them from the starch so that they don't stick to you and let them drain well 10 minutes, dry them later with kitchen paper. Pour 4 spoon olive oil into a wok pan and heat it over low to moderate heat. Add the diced potatoes, sauté for about 5 minutes, stirring occasionally. Then add 130 ml water simmer about 15 minutes, when the liquid evaporated add minced garlic, stir the ingredients for 30 seconds. When the potatoes are soft immediately add the Swiss chard, simmer few minutes then pour 150 ml olive oil. Reduce the heat and stir occasionally, about 7–10 minutes. Add spices to taste, cube of butter, stir about 3 minutes, until butter melted, turn off the heat. Pour into a large bowl and serve this healthy side dish with fish or meat. Buon appetito! Swiss chard with   Potatoes NOTE: If you are making a salad, then add sour cream to taste and a little mayonnaise. Keep potatoes and Swiss chard in the fridge for up to 2 days. Heating is not necessary, take it out of the refrigerator 2 hours before consumption. Do you want to try something a little different? S wiss Chard with Boiled Potatoes Swiss Chard Dalmatian Style Boiled Chard in 3 Different Ways #Swisschard #with #potatoes #sidedish #food #healthyfood #healthyrecipe #simple #recipe #delicious #salad #foodlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Juicy fried Chicken snacks ## Quick and Easy Succulent Chicken Snacks Recipe Prepare succulent chicken snacks quickly and effortlessly. The tender and juicy meat offers a delightful dining experience. Pair it with French fries, mashed potatoes, spinach, rice, peas, or salad according to your preference. For this recipe, you will need chicken breast, egg flour, sour cream, and common household spices. I completed this in just 15 minutes, without any additional 40-minute waiting period. Let's prepare it together and savor the exquisite flavors. Follow the recipe. Juicy   fried   Chicken snacks Ingredients : simple, total time: 55 min., 4 serving 2 pieces chicken breast/ 665 g-cut in small cubes bites 2 eggs 2 full Tbsp flour 1. 5 tsp garlic powder 2 flat tsp dry spice Vegeta/ or 1 flat tsp spice for chicken meat + 1 tsp dry spice Vegeta 1 tsp black pepper to taste 1 full Tbsp sour cream 2 Tbsp mayonnaise 5 Tbsp Oil for frying Juicy   fried   Chicken snacks Preparation First wash the chicken and dry it well with kitchen paper, then cut them into bite-sized pieces. Set aside. In a deep bowl, put the breading Ingredients: eggs, flour, garlic powder, dry spice Vegeta, seasoning spice for chicken meat, black pepper, sour cream and mayonnaise. Mix it all well and add the chicken cubes and leave it for 40 minutes in the fridge. After the elapsed time, take it out of the refrigerator, heat the oil on moderate heat and fry the chicken cubes about 3–4 minutes until they are golden brown on all sides. Serve with your desired side dish such as: French fries , mashed potatoes , peas, spinach or rice with tartar sauce or mayonnaise as an addition. Buon appetito! Juicy   fried   Chicken snacks NOTE : Keep the chicken bites in the refrigerator for up to 2 days. Do you want to try something a little different? Fried Chicken Sticks Fried Chicken Sticks with Sesame Fried soft Chicken cutlets Crispy Chicken Chicken Kebab in Bacon Chicken Kebabs - Čevapčići Tuscan fried Chicken Bites #juicy #fried #chicken #snacks #food #maindish #lunch #meal #simple #quick #recipe #foodporn #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.

Mediterranean Burgers ## Mediterranean Salmon Burgers: A Versatile and Quick Delight Enjoy exquisite and tender Mediterranean salmon burgers, which can be baked with or without breading according to preference. The preparation is straightforward and quick. Complement this dish with potato salad, potatoes and Swiss chard, French fries, baked potatoes, or your favorite salad. Please refer to the recipe for detailed instructions. Mediterranean Burgers Ingredients : simple, total time: 45 min. 4 serving 450 g smoked filet of salmon/ chopped 1 cup Greek feta cheese/ chopped/ 150 ml 2-3 Tbsp Philadelphia cheese 1/2 cup breadcrumbs/ 120 ml 2 Tbsp parsley/ finely chopped 2 eggs 1/2 tsp garlic powder 1/2 tsp ground cumin black pepper to taste and : 2-3 Tbsp Olive oil EVO for frying As you like for dipping : corn flour/ or breadcrumbs - optional 1 egg/ optional flour as needed/ optional Mediterranean Burgers Preparation : Finely chop the salmon with a sharp knife, then put everything in a deep bowl. Mash the Greek feta cheese and add it to the bowl with the salmon. Add all ingredients from the description in a deep bowl. Mix gently with a spoon until you get a uniform mixture, then work manually with gloves, about 5 minutes. Cover the finished mixture with transparent foil and leave it in the refrigerator to rest for 30 minutes. Remove the mixture from the refrigerator after the time has elapsed and form the patties as desired. Scoop out the mixture with a spoon, shape it into a ball, gently press it with your palms and roll it in the desired ingredients: flour, egg, or directly into crumbs, corn flour or breadcrumbs, simply as you want it to be from the ones offered in the description. That way you can see what suits you better! I made a mix of burgers and a little bit of everything. Heat olive oil in a frying pan on medium temperature Add burgers to the heated oil and fry for about 4–5 minutes to low moderate heat, on each side, until golden brown. Place them on a plate covered with a kitchen towel to absorb excess fat. Serve warm with baked potatoes or mashed potatoes, French fries, potato salad, with tartar sauce, mayonnaise and lemon wedges. Buon appetito! Mediterranean Burgers NOTE: If you want a softer version of the patty, then bread it first in flour and then in eggs. If you like it more crunchy, then just roll them in cornmeal or crumbs. You can add flour, eggs, and then breadcrumbs or cornmeal. Instead of Greek feta cheese, you can add crumbled cow's cheese. I made several variants, I made them easily, I baked three pieces of formed patties as they are, and I rolled the other three pieces directly in crumbs and corn flour. For my husband, I made the other three, fried in flour and then in eggs. Do not add salt because there is no need, the salmon fillets and Greek cheese are already salted! Cover the burger mixture with plastic wrap and keep it in the refrigerator for 1 day. You can also freeze salmon patties, they thaw very quickly. Keep the rest of the patties covered in the refrigerator 2–3 days. Mediterranean Burgers Do you want to try something a little different? Soy Burgers Gourmet Burgers Burgers  with Zucchini and Potatoes Gourmet Serbian Burger Chicken Burgers Carrot meatballs Zucchini Patties Serbian Patties Chicken Patties Chickpea Fritters #Mediterranean #Burgers #maindish #salmon #cheese #lunch #dinner #holiday #summerfood #summerrecipe #healthyfood #healthyrecipe #food #fish #salmon #simple #delicious #recipe #easycooking #foodlover #foshlover #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Parsley root and Lemon against Escherichia coli ## The Health Benefits of Parsley: A Natural Remedy for Multiple Conditions Parsley is a valuable health resource, with its beneficial properties found in both its roots and leaves. It aids in the treatment of various conditions, including prostate inflammation, leg swelling, rheumatism, bone pain, obesity, and angina pectoris. In Ancient Egypt, parsley was utilized for its benefits to the kidneys and urinary tract. Parsley root and Lemon against Escherichia   coli Lemon is another plant that the Egyptians used in medicine. Two of the most well-known health benefits of lemons are their strong antibacterial and antiviral properties. When lemon and parsley are combined, then honey and olive oil are added, we get a fantastic mass against all bacteria, especially against Escherichia coli. Experiences with the use of this natural remedy are very positive. Patients who fought for years with annoying E. coli, only after using this natural remedy, managed to "get rid" of the annoying bacteria. Sometimes great secrets are hidden in the simplest ingredients. This is one of those. Parsley root and Lemon against Escherichia   coli Ingredients : simple, total time: 10 min. 250 g of parsley root/ not peeled 250 g of lemon with peel 250 g of nature honey 200 ml of olive oil Parsley root and Lemon against Escherichia   coli Parsley root and Lemon against Escherichia   coli Preparation : Get honey from a real and proven beekeeper. Lemon should be washed well in warm water, then in bowl add soda bicarbonate and cold water stir and leave overnight. It is best to use homemade lemons, which have not been chemically treated. If you buy lemons in a store, because of pesticides, it would be a good idea to keep them in cold water with a little baking soda for a few hours before use. Remove the lemon from the water and dry it well, then cut it in half. Discard all the pits. Parsley root, it means ordinary, fresh parsley that is grown in the garden, should be washed well in warm water. Cut into smaller pieces, so that the blender can more easily combine with the other ingredients. Put lemon, parsley root, honey, olive oil together in a blender and blend all well in creamy mixture about 5–7 minutes. During the break, use a spoon to mix the remaining ingredients on top and press them down, then turn on the blender again. If you don't have a blender, you can also grind the lemon in a meat grinder. You will get a mushy mass, which can fit into a 250 g glass sterile jar. Store in the refrigerator. Parsley root and Lemon against Escherichia   coli Application : Take 1 spoon each before breakfast and dinner. Given that this mixture contains all natural ingredients, it can be taken by pregnant women and small children, with the fact that children should be given a small, not a large spoonful of the mixture.  NOTE: Keep the jar in the refrigerator. PHOTO SOURCE: https://www.freepik.com/search?ai=excluded&format=search&last_filter=query&last_value=parsley+root+and+lemon&query=parsley+root+and+lemon&type=photo #Parsley #root #and #Lemon #against #Escherichia #coli #health #medicine #nature #cure #healthandnature #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Delicious Potatoes in Oven ## Mastering Oven-Baked Potatoes: A Flavorful and Versatile Side Dish Effortlessly prepare delectable oven-baked potatoes. Enhance their flavor with rosemary, garlic, and olive oil, along with a special ingredient I consistently use to achieve a soft interior and a crispy exterior. This versatile side dish complements various meats and fish, offering an exquisite aroma. Adhere to the recipe for best results. Delicious Potatoes   in   Oven   Ingredients : simple, total time: 60 min., 4 serving 5 medium potatoes/ cut in quarters 1/2 tsp salt/ or to taste 3 tsp rosemary 130 ml Olive oil EVO 3 garlic/ minced 1 tsp potato starch 1/2 tsp baking soda Delicious Potatoes   in   Oven   Preparation : Peel and wash the potatoes, then cut them into quarters. Put them in a medium pot, add a teaspoon of salt and baking soda, cook for about 12 minutes. Strain the water and let it cool. Pour 130 ml of olive oil into the pan, add rosemary and chopped garlic, fry for about 2 minutes on moderate heat, until the rosemary and garlic are fragrant, remove from heat and strain. Add starch and 1/2 teaspoon salt to the strained mixture. Leave the mixture with rosemary and garlic in a colander for later use. Arrange the cooled potatoes on baking paper, pour the filtered liquid with olive oil and stir the potatoes. Bake at 180°C, about 45 minutes, until golden brown. When the potatoes are ready, put them in a deep bowl, add rosemary and garlic from the strainer and mix them well. Serve warm. Buon appetito! Delicious Potatoes   in   Oven   NOTE : Instead of salt, you can add half a teaspoon of Vegeta dry spice to the strained olive oil. Keep the rest of the potatoes in the refrigerator for up to 2 days! Do you want to try something a little different? Boiled Potatoes Potato Salad Mashed Potatoes Baking Potatoes New Potato Roasted Potatoes with Chops Green Beans Salad with Potatoes Green Beans Salad with Potatoes Mashed Potatoes with Celery Mashed Potatoes Fantastic Roasted Potatoes in Paprika #delicious #potatoes #in #oven #food #sidedish #simple #recipe #rosemary #garlic #foodie #baked #foodstagram #food #foodlover #foodporn #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Wholemeal Croissants ## Efficient Croissant Preparation: Yield 10 Perfect 90g Pastries Delightful wholemeal croissants that are soft, moist, and have a long shelf life. They can be prepared plain or filled with jam. pistachio cream , or vanilla cream . They are prepared in a straightforward and efficient manner. From this quantity, you will yield approximately 10 croissants, with each weighing 90 grams. Please follow the recipe. Ingredients : simple, total time: 100 min., 10 croissants 250 g wholemeal wheat flour 250 g Manitoba flour 75 g sugar 75 g butter 8 g salt 2 medium whole eggs/ about 100 g 150 ml lukewarm water 12 g brewer's yeast Wholemeal Croissants Preparation : In the dough maker, pour wholemeal flour, Manitoba flour, add sugar, softened butter, salt, eggs. In a small glass, add lukewarm water and yeast and mix well. Add to other ingredients. Turn on the machine and let it run until the dough comes together well and is compact. When the dough is ready, work out the dough by hand and put it in a bowl and cover it with plastic wrap. Leave to rise for about 1 hour and 15 minutes in a warm place. After the elapsed time, take out the dough on a floured surface and use a rolling pin to spread the dough to 4 mm in the form of a 30x60 cm rectangle. Preheat the oven to 190 °C. Take a dough cutter and cut thin triangles into 10 pieces, each piece of brioche should be about 90 g. When you have cut all the triangles, you can fill them with jam or pistachio cream or twist them empty. If you want, you can coat them with egg yolk and a little milk with the help of a brush. When you have wrapped them all in croissants, arrange them on baking paper in an oven tray. Bake in a preheated oven at 190°C for about 10–15 minutes. Cool the finished croissants and serve them warm or cold, enjoy the flavors. Buon appetito! NOTE: Keep the croissants at room temperature in an airtight box with a lid for up to 3–4 days. Do you want to try something a little different? Homemade Croissant Croissants Croissants with Pistachio Croissants with Nutella Croissants with Ham and Cheese Croissants 7 Days #wholemeal #croissants #dessert #pastry #simple #recipe #food Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Chicken Tomato soup ## Quick and Easy Chicken Tomato Soup Recipe Prepare a simple and delicious chicken tomato soup that is both quick and easy to make. This flavorful recipe requires a slightly thicker tomato juice—homemade is ideal—a package of frozen vegetables for soups or Russian salad, and a soup cube if desired. You will also need a package for chicken soup, including legs, belly, neck, and back, along with dill and parsley to taste. If you don't have a pre-packaged soup mix, you can substitute with 2 drumsticks and 2 thighs; minced meat is not necessary. Follow the recipe, and you'll discover how straightforward and enjoyable it is to create this dish. Simple Chicken   Tomato   soup   Ingredients : simple, total time: 1h 45 min., 6-8 serving 1 pack for soup: chicken back, legs, stomach, neck/ meat separated from bones chopped 1 liter of thick tomato juice 2 cups mixed frozen vegetables for soup/cup 240 ml.- peas, carrot, potatoes. salt and pepper to taste 3Tbsp weed dill 1 any cube for soup parsley/ finely chopped, optional Simple Chicken   Tomato   soup   Preparation : Place the chicken pieces in a deep 5 liter pot and pour water halfway. Cook on moderate heat for about 1 and 15 minutes. During cooking, remove the fat that has risen to the surface with the help of spoon. After the elapsed time, remove the all meat pieces and leave it for 10–15 minutes to cool down. Remove the meat from the bones and cut into small pieces. Throw away the bones. Return to pot chopped meat and add 2 cups of soup vegetables mix, 1 beef cube for soup, tomato juice and 300 ml of water. Continue to cook over medium heat, half covered. After 10 minutes season the soup with salt, black pepper to taste and add weed dill, stir all well, reduce heat and continue cooking 25 minutes. Serve warm. Buon appetito! Simple Chicken   Tomato   soup   NOTE: If you want, you can add a small pasta cup, 1 of 150 ml. You can also use frozen vegetables intended for Russian salad. Keep the soup covered in the refrigerator for up to 4 days. You can also freeze this soup for up to 1 month, in special containers with lids. Do you want to try something a little different? Tomato soup with Tortellini Tortellini Tomato soup Tomato Soup Simple Tomato Soup Tomato soup with Chicken meat and Vegetables Thick Tomato Soup with Chicken meat Tomato Vegetable Soup Best of all Lena #simple #chicken #tomato #soup #homemade #food #boiled #frozen #vegetables #meat #healthyfood #healthyrecipe #simple #recipe #soupandstew #delicious #easycooking #foodlover #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Spinach without Garlic ##Quick and Budget-Friendly Spinach Recipe Without Garlic This recipe offers a straightforward and cost-effective method for preparing spinach, making it an excellent choice for those who prefer a dish without excessive ingredients. It is particularly suitable for individuals who avoid garlic, although it should be noted that garlic significantly enhances the flavor of this dish and adds to its heartiness. The preparation is both quick and simple, with the dish ready in just 20 minutes. Please follow the recipe for detailed instructions. Ingredients : simple, total time: 20 minutes, 2 serving 4 Tbsp Olive oil EVO 50 g butter 300 g frozen spinach/ or fresh spinach in boiled water 3–5 minutes and chopped 1. 5 tsp dry spice Vegeta pinch of salt 50-80 ml milk/ optional Simple Spinach without   Garlic   Preparation : Take the spinach out of the freezer 2 hours before preparation and separate 300 g, put it in a plate, after the time has passed, cut it in half. it's usually diced spinach. If you are using fresh spinach, wash it well and remove the excess stalks. Pour water into a deep medium pot and add a teaspoon of salt. Wait for the water to boil and reach the temperature, add the spinach and cook for about 3–5 minutes until it becomes limp. Remove the spinach with the help of a strainer or strain it immediately. Let it cool down a bit and then cut it into small pieces. Heat the olive oil on a low moderate heat, add the spinach, stir (if it is frozen, stir it constantly for about 10–12 minutes), then add the Vegeta dry seasoning, pinch of salt and butter, mix everything well and cook for another 8 minutes. (If you want, you can add very little milk to make the spinach even better combined.) The spinach is ready when it has softened and combined with the butter and acquired a nice color. Serve warm with the desired meat or liver, look here recipe , which will make a great combination! Buon appetito! NOTE: You can serve this spinach for dinner with ham and eggs. Keep the rest of the spinach covered in the refrigerator for up to 2 days, it is not necessary to cook it, it is enough to take it out a few hours before consumption. Do you want to try something a little different? Spinach with Potatoes Spinach with Milk Chicken Tuscany with Spinach Lasagna with Mushrooms and Spinach How to Make the Best and Healthiest Spinach !? Spinach with Milk #simple #spinach #without #garlic #food #sidedish #lunch #dinner #meal #recipe #healthyfood #foodporn #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Wheat cake ## Indulge in a Layered Walnut Delight: Perfect for Celebrations This delightful and moist cake is perfect for birthdays or any special occasion. The crust is crafted from egg whites, walnuts, and a small amount of flour, while the filling is made from egg yolks, butter, and additional ground walnuts. The cake features 8 layers, achieved by baking the crust twice and dividing each crust into four equal sections, resulting in a cake with alternating layers of filling. Whipped cream may be used for decoration, depending on preference. Let's prepare this cake together and savor each bite. Please follow the recipe. Wheat cake   Ingredients : medium, total time: 60 min. For cake: 400 g granulated sugar 300 g ground walnuts 280 g butter 13 Tbsp flour 13 eggs 10 Tbsp flour 3 Tbsp powdered sugar 1 liter of milk 1 nutmeg/ grated Decoration : 1 small part of ready cream 300 ml sweet cream Wheat cake   Preparation : First, prepare all the ingredients, measure and grind the walnuts, and place them near the work surface. Beat 13 egg whites until foamy and add 10 tablespoons of granulated sugar, beat with a mixer until get hard snow. Then add 10 spoons of ground walnut and 13 spoons of flour and gently mix it all with a spatula. Be sure to grease the baking sheet on which you will pour the mixture with butter and sprinkle with flour beforehand, shaking off the excess. You will bake equal 8 crusts from this mixture. (Bake twice in an oven tray and spread evenly. Divide each crust into 4 equal parts.) Bake in a heated oven to 190-200°C, about 10-15 minutes, until the crust is nicely browned. Cake filling : Beat 8 egg yolks with 20 spoons of sugar until foamy. Then add 5 tablespoons of flour, 1 liter of milk, and cook the cream over low-medium heat, stirring constantly, until the mixture thickens. Beat the butter separately and add 3 tablespoons of powdered sugar, 300 g of ground walnuts and one grated nutmeg. Mix it all well, then add it to the finished cream that you have cooked, gently mix everything well with a spatula. Fill the crust with this cream and leave some of it to coat the top of the cake. If you want, you can add 300 ml of sweet cream as a decoration over the cream and sprinkle with ground nuts. Leave the cake in the refrigerator to set for about 4 hours, then cut it into slices. Buon appetito! NOTE: Keep the cake in the fridge for up to 4 days, covered. You can also freeze this cake in special boxes or aluminum foil for up to a month. Do you want to try something a little different? Honey Cake with Chocolate Glaze A Quick Honey Cake Lena Honey Cake - Medovik Torta Honey Cake Old Recipe Reform Cake with Biscuits No- Baking Gabon Cake Reform Cake Cake Reform Napoleon Cake , Russian Cake Chocolate-Hazelnut cake Honey Cake - Medovik Torta #wheat #cake #dessert #treat #walnuts #nuts #eggs #homemade #delicious #layers #crust #biscuits #dessertlovers #dessertporn #foodporn #foodlover #blog #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Soup on Serbian way ## Discover the Rich Flavors of Traditional Serbian Yellow Soup Experience the authentic taste of a traditional Serbian homemade soup, known as yellow soup, renowned for its rich flavor and hearty nature. This delightful dish can be prepared using either chicken or beef, complemented by a selection of vegetables. Join us in crafting this exquisite and aromatic soup by following the recipe provided. Homemade Soup on Serbian way   Ingredients : simple, total time: 2h 20 min., 6-8 serving 2 drumsticks + 3 thighs/ or whole chicken, or beef 5 potatoes/ peeled 4 carrots/ peeled 1 parsnip root m/ peeled 2 parsley roots/ peeled 1 celery root/ peeled 2 medium yellow onions/ peeled and cut in half - toasted on hob 2 cloves of garlic/ peeled 2 Tbsp celery leaves/ or parsley leaves finely chopped 1/2 tsp salt 5–7 peppercorns 1 Tbsp dry spice Vegeta 2 handful noodles Homemade Soup on Serbian way   Preparation : Preparation of Vegetables : Peel and wash the carrots, parsley root, celery root, garlic, parsnip root and potatoes well, except for the onion. Wash the celery leaf as well. Once you have washed all the vegetables well, place them in a deep 5-liter pot and pour cold water over them. Add the washed chicken meat to a deep pot. Peel the onion and cut it in half, put it directly on the stove and toast it to moderate heat for a 1–2 minutes on both side. This way, your soup will be much tastier and more beautiful, and it will also take on color. When you're done, put the onions in the pot with the other ingredients. Add a few peppercorns and turn on the heat to low, wait for it to boil. Once it boils, cover the pot and let it cook for another hour and 45 minutes. After the specified time, turn off the heat and let it stand for 10 minutes, so that the sediment falls down, and the soup stays clear. After 10 minutes, remove all the vegetables with a slotted spoon. When you have removed all the vegetables, strain the soup through a strainer, you can also put cheesecloth. Put the strained soup on the stove and adjust to a lower temperature, season with dry spice Vegeta, and little salt. While the soup is on the stove, dice the 2 carrots into small cubes. As soon as the soup has boiled, add diced 2 carrots, noodles for soup, cook for about 2–3 minutes. Sprinkle with chopped celery leaves or parsley leaves and put out the fire. Use the rest of the vegetables for rinflaish, red sauce or white sauce with cooked meat, and that's a light Sunday lunch for the whole family. Serve warm. Buon appetito! Homemade Soup on Serbian way   NOTE: Keep the soup and remaining vegetables covered in the refrigerator for up to 2–3 days. Do you want to try something a little different? Cabbage soup Lentil Soup Leek Soup Beef cream Tomato soup with Tortellini Lamb Soup with Noodles Creamy cauliflower soup Minestrone Soup Lamb Soup Simple Fennel Soup Veal Soup Lena Mushroom Soup Tomato Vegetable Soup Best of all Lena #homemade #soup #on #serbian #way #simple #recipe #serbianfood #serbianrecipe #easycooking #food #chickenmeat #beefmeat #vealmeat #healthyfood #foodlover #fooporn #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.

Sardine Cream ## Discover the Versatility of Creamy Sardine Pâté Experience a delightful creamy sardine texture that serves as a nutritious pâté free from additives, or as a flavorful addition to pasta and salads. The preparation process is straightforward and quick. Simply follow the recipe. Sardine Cream Ingredients : simple, total time: 35 min. 4 serving 1 big onion/finely chopped 1 medium carrot/ blended 1/2 celery stalk/ blended 300 g fresh sardine/ or in can without oil 3 anchioves 4 Tbsp Olive oil EVO 1/2 tsp salt black pepper to taste 150 ml tomato paste 170 ml vegetable broth Sardine Cream Preparation : Prepare all the ingredients as described above. Fry the chopped onion in olive oil until it softens and becomes transparent. Add the blended carrot, celery, anchovies, salt, black pepper and stir well, simmer for about 5–7 minutes with occasional stirring on low to moderate heat. Now add sardines that you have cut into smaller pieces, let them simmer for about 5 minutes. Gradually add broth. Wait for the liquid to evaporate and for the mixture to become thicker, now add tomato paste stir all well and simmer another 12–15 minutes. Add a little water as needed. When a creamy structure is formed, turn off the heat. Transfer all ingredients to a blender and blend well with a hand mixer into a smooth cream. Control the cream and add spices as needed. In this way, you get cream as an addition to pasta or simply as a spread for bread or some Mediterranean salad. Enjoy in bites! Sardine Cream NOTE: You can pack this cream in special freezer boxes with a lid and keep it for up to a month. Take the cream out the day before in the refrigerator before preparation. When heating this cream, add olive oil and liquid from the pasta where the pasta was cooked. For pasta as addition, you can add capers at the end of the serving if you like. Keep the rest of the cream in the refrigerator for up to 2 days. Do you want to try something a little different? Fried Sardines Breaded Sardines Spaghetti with Sardines Matavilz Salad with Sardines Spaghetti with Sardines in Tomato Sauce #sardine #cream #for #pasta #bread #addition #food #salad #easy #fast #quick #blog #lunch #breakfast #dinner #meal #simple #recipe #foodblogger #foodie #mealprep #healthyfood #delicious #coffeetimelena #pate #foodporn #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried   Chicken   Thighs   in Garlic   Sauce   ## Quick and Simple Deboned Chicken in Garlic Sauce Tender chicken drumsticks and thighs are deboned and prepared in a straightforward and efficient manner. The sauce is enhanced with garlic and water. Optionally, you can incorporate 100 ml of dry white wine after adding the garlic, with the remainder being water. Although I didn't have wine available at the time, this dish is delightful regardless of how it's prepared, offering soft and flavorful meat with every bite. I served it with mashed potatoes, and you can find the recipe here. The preparation is both quick and simple, ensuring a prompt meal. Please follow the recipe for best results. Fried   Chicken   Thighs   in Garlic   Sauce   Ingredients : simple, total time: 40 min., 4 serving 1. 4 kg chicken large drumsticks connect with thighs without bones with skin/ 4 big pieces 4 Tbsp vegetable oil 1 tsp red ground paprika 1 tsp dry spice Vegeta salt and pepper to taste 2 tsp thyme 2 full Tbsp flour 3 cloves of garlic/ minced 220 ml water/ divided, or 100 ml dry white wine +120 ml water big wok pan Fried   Chicken   Thighs   in Garlic   Sauce   Preparation : If you don't know how to debone a drumstick with thighs, ask your butcher to do it for you. Wash the chicken meat and dry well with kitchen paper. I left the skin, and you can separate it if you want. In a small bowl, add 80 ml of oil and pour in 2–3 teaspoons of thyme. With the help of a little spoon, spread the mixture over the skin and rub the other side with your hands so that the meat absorbs it well. Put them on a plate and season with black pepper and salt and Vegeta on both sides. Rub red ground pepper on the side where the meat is. I didn't put much, I used 1 teaspoon for all 4 larger pieces. Now pour 2 spoons of flour and gently press the meat in the flour on both sides. Heat the oil in a large pan over moderate heat. When the oil is heated, lay the pieces on the skin first to fry, with the meat facing you. Fry for about 5–6 minutes until golden brown, then flip to the other side, fry until golden brown for about 4 minutes, covered. Remove the meat from the pan and place on a plate. In the same pan, add the minced garlic, stir quickly, when it smells, add a 100 ml of water, scrape the bottom of the pan with a wooden spoon, return the meat, add 60 ml of water, let it simmer for about 15 minutes, covered pan. During stewing, turn the meat, add 60 ml of water again and continue to simmer 5–7 minutes. I prepared mashed potatoes with these chicken pieces, you can see the recipe here . Serve warm immediately, with the sauce poured over the chicken pieces and purée. Buon appetito! Fried   Chicken   Thighs   in Garlic   Sauce   NOTE : Keep the rest of the food covered in the refrigerator for up to 2 days. If you like it spicy, add some hot ground pepper. You can also add dry white wine after adding the garlic, and the rest of the second part be water. Heat the chicken meat in a pan, if you have purée like me, take it out of the fridge 2–3 hours before and do not reheat it. Fried   Chicken   Thighs   in Garlic   Sauce Do you want to try something a little different? Crispy Chicken Chicken Nuggets Chicken Patties Chicken Nuggets Satarash with Chicken meat Chicken Burgers Chicken Medallion Baked Chicken in Sour Cream Fried Chicken Cutlets with Puree Tuscan fried Chicken Bites #Fried #Chicken #Thighs #in #Garlic #Sauce  #food #maindish #lunch #simple #recipe #meat #delicious #easycooking #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.

Fragrant Sea Bass in a Salt Crust ## Aromatic Delight: Specialized Sea Bass Recipe A delightful and flavorful sea bass prepared using a specialized method, offering a delicious and aromatic experience. Please refer to the recipe for details. Ingredients: simple, total time: 30 min, 2 serving 400 g fine salt 550 g sea bass 500 g coarse salt 6 sage leaves/ finely chopped 6 sprigs of thyme/ finely chopped 1 bunch fresh parsley/ finely chopped 2 bunches weed dill/ finely chopped 4 bay leaves/ finely chopped 3 sprigs of rosemary/ finely chopped 1/2 cup egg whites 1 clove garlic/ finely chopped 1 lemon/ grated Fragrant Sea Bass in a Salt Crust Preparation: Clean the fish with the back of the knife so as not to damage the flesh. After that, rinse thoroughly with water and dry with a paper towel. Cut all the herbs and garlic into pieces, put them in a blender, and blend them until they are finely chopped. If you don't have a blender, chop well with a knife. Add the grated lemon to the bowl with the herbs. Fill the belly of the sea bass with a spoonful of the herb mixture and set aside. Place the egg whites in a deep bowl and beat them with a mixer until stiff. Gradually add the rest of the herbs and stir with spatula. After that, gradually add fine and large coarse, stir everything well with spatula. Put baking paper on the baking sheet, put a thin layer (about 1.5 cm) of the obtained mixture. Lay the sea bass on the salt base and cover with the rest of the salt mixture, pressing lightly to make sure the mixture adheres well. Make sure the fish is completely covered. Bake the sea bass in a preheated oven at 200 °C for 30 minutes. When the fish is ready, take it out of the oven, let it rest for a few minutes. Take a small mallet or meat tenderizer, break the salty crust. Sprinkle with spray with lemon juice and parsley, olive and garlic. Serve warm with Mediterranean vegetables, Swiss chard and potatoes! Buon appetito! NOTE: Fish prepared in this way can stay in the refrigerator for 2 to 3 days. Do you want to try something a little different? Fried Fish Fried Angler fish Fish Stew Lena Fish Stew Lena Fried Fish in the Indian Style Dover Sole fish on Butter simple way Hake with Chives Roasted Hake Sea Bream in Oven, my way Fried Sea Bream Breaded Sardines Fried Hake with Potato Salad and Leeks, simple recipe Sea Bass Baked in the Oven in Juice with a Side Dish of Potato Salad #food #fish #seabass #salt #lemon #white #eggs #mediterranean #simple #delicious #meal #foodie #foodlover #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.

Minced Lamb Veal Kebabs ##Crafting Perfectly Juicy and Flavorful Kebabs: A Guide to Selecting and Preparing the Best Meat Delicious and succulent kebabs are crafted from beef and lamb or mutton, typically prepared a day in advance to allow the meat to marinate and absorb the rich aromas and flavors of the spices. The primary guideline is that the meat selected for kebabs should not be lean. The ideal veal cuts are from the shoulder or neck, ensuring a composition of 70-80% meat and 20-30% fat. Combining mutton or lamb yields the most flavorful results, making it optimal to use high-quality fatty cuts, such as those from the ribs and neck. Utilizing dry and lean cuts, like the beef leg, will result in tough and flavorless kebabs. If using only veal, ensure it includes parts with sufficient natural fat, such as the shoulder. The traditional recipe involves boiling garlic, salt, and pepper in water; once cooled, the mixture is strained and poured over the minced meat. I have adapted a version similar to the original, resulting in wonderfully juicy and tender kebabs. Let's prepare it together. Follow the recipe. Minced Lamb Veal Kebabs Ingredients : simple, total time: 40 min, standing time: overnight, 4 serving - 50 kebabs 420 g lamb or mutton meat/ minced meat with little fat 620 g veal meat shoulder 1 full Tbsp tsp salt/ 20 g 150 ml lukewarm water/ or mineral water 1 Tbsp garlic powder/ 8 g 1 tsp black pepper/ 6 g or to taste 1 Tbsp baking soda/ 10 g 1 tsp dry yeast/ 4 g 1 Tbsp pork lard/ optional and : 50 ml oil for frying/ divided 50 ml water for sauce buns, flatbread/ optional Minced Lamb Veal Kebabs Preparation : In a deep bowl, first mix both minced meats until they are uniform. Then add the rest of the spices: salt, pepper, baking soda, dry yeast, garlic powder and finally lukewarm water or acidic water. Mix everything by hand for about 10 minutes until the ingredients are evenly mixed. If you want, you can add 1 spoon of pork lard, but it is not necessary! As soon as the ingredients are well combined, cover the bowl and leave it overnight to absorb all the ingredients from the spices. Form the kebabs by hand or through the neck of a plastic bottle that you cut near the top of the bottle, put the mixed meat in, pull the kebabs through the neck of the bottle and cut them into 5-6 cm sizes with the help of scissors or a knife. Arrange them on a tray lined with baking paper. Pour very little oil into a steel or non-stick pan. Wait for it to heat up well, then add kebabs. Fry for about 3–4 minutes on each side until golden brown on moderate heat. At the very end if you want you can reduce the heat and add approximately 50-60 ml of water and scrape the bottom of the pan and dip the buns if you are using them. Serve immediately warm with the desired side dish: French fries, grilled vegetables, favorite salad with chopped onions. Buon appetito! Minced Lamb Veal Kebabs NOTE: If you want, you can add spicy ingredients to kebabs if you like, about 1 tsp of powder or red-hot flakes. Keep the rest of the kebab covered in the refrigerator for up to 2 days. Do you want to try something a little different? Banjalučki kebab Kebab in Oven Chicken Kebabs- Čevapčići Kebab-Turkish Meal Adana Kebab Doner Kebab Chicken Kebab in Bacon Čevapčići on the Grill-Serbian Kebab Ćevapčići Serbian Kebab Serbian Famous Kebabs-Ćevapčići Real Sarajevo Kebab-Ćevap Naan Flatbread #minced #lamb #veal #kebab #mutton #food #maindish #delicious #easycooking #simple #recipe #food #kebabs #serbianfood #traditionalfood #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.