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##Discover the Zesty Flavor of Orange Mexican Sauce Orange Mexican Sauce This sauce is an exceptional addition to a variety of dishes, making it particularly ideal for enhancing the flavors of a turkey sandwich, a juicy burger, and, of course, a mouthwatering plate of tacos. Its versatility allows it to complement the savory notes of turkey, the richness of beef, and the vibrant ingredients typically found in tacos, such as fresh cilantro, zesty lime, and creamy avocado. When you prepare a turkey sandwich, a generous spread of this sauce can elevate the overall taste, adding a delightful kick that contrasts beautifully with the mild flavor of the turkey. Similarly, when paired with a burger, whether it be beef, chicken, or a plant-based option, this sauce can serve as a zesty condiment that brings an exciting layer of heat and flavor, making each bite more enjoyable. Tacos, on the other hand, are almost incomplete without a dash of this sauce, as it can enhance the traditional flavors of seasoned meat, beans, or grilled vegetables, providing a spicy twist that tantalizes the taste buds. For those interested in meal prep or simply looking to keep their kitchen stocked with flavorful options, this sauce can be conveniently stored in a jar in the refrigerator for several weeks. This makes it an excellent choice for busy individuals or families who want to add a quick burst of flavor to their meals without the need for extensive preparation. Just a spoonful or two can transform an ordinary dish into something extraordinary. It is important to note that this sauce packs a considerable amount of spice, which may not be suitable for everyone, particularly young children or those who are sensitive to heat. The spiciness can overwhelm delicate palates, so it is advisable to use caution when serving it to younger audiences. Instead, it can be offered as an optional condiment for adults and older children who appreciate a bit of heat in their meals. For those who enjoy spicy flavors, this sauce can become a staple in their culinary repertoire, providing a bold and exciting element to various dishes. ! Read more sterilization jars here! Ingredients: simple, total time: 35 min. 4 large plum tomatoes 1/2 medium yellow onion 1 cup avocado oil or grapeseed oil 3 large garlic cloves/ peeled 1/2 cup dried Arbol chillies/ packed, stemmed 1 Guajillo chile pod/ stemmed 1/3 cup apple cider vinegar 1/3 cup water 1 Tbsp fine sea salt Orange Mexican sauce Preparation: Place the grill on the third level and turn on the oven at 200°C. Line a medium-sized baking dish with parchment paper. The best ones for baking are the ones that are bought later. Halve the tomatoes and remove the seeds. Place the cut side down on a baking sheet. Cut the onion into 1/4 thick circles and arrange in one layer on a baking sheet. Sauté until the tomatoes and onions are soft and the peel and ends of the tomatoes are charred, about 10 - 12 minutes. While the tomatoes and onions are frying, heat 2 spoons of oil in a pan over medium heat. Rotate to coat the bottom of the pan. Add the garlic cloves and using tongs, turn to brown on all sides, about 3 minutes. Add both chilies to the pan and stir frequently to toast, about 2 minutes. They will darken, but remove them from the heat before they turn black. Transfer the chili and garlic and oil to a blender. Add vinegar, water and salt and let the chili soften in the liquid for 5 minutes. Add the roasted tomatoes and onions along with the remaining oil. Stir at speed 3 until the sauce emulsifies and becomes creamy orange. The sauce will be thick. Transfer to a quarter-size bottle or glass jar with a tight-fitting lid. Refrigerate until ready to serve. The sauce will keep for up to 3 weeks. Enjoy! NOTE: Keep the sauce in sterile jars for up to 7 days. Do you want to try something a little different? Tartar Sauce Baba Ganoush Sauce Dutch Sauce Authentic Tartare Sauce Orange Sauce Garlic Sauce-Toum Spicy Sauce #orange #mexican #sauce #topping #dressing #burgers #chicken #turkey #food #simple #recipe #hotsauce #spicysauce Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Delight in the Zesty Sweetness of Lemon Revani: A Classic Turkish Dessert Lemon Revani-Turkish Dessert Indulge in the exquisite flavors of traditional Turkish Lemon Revani, a lemon-infused cake that is easy to make at home. Follow the recipe to craft this timeless delicacy. Follow recipe. Ingredients: simple, total time: 55 min. Syrup: 2. 5 glasses of granulated sugar/ 1 cup — 200 ml 4 glasses of water/ 800 ml 1/ 2 lemon juice Dough: 500 g Dr. Oetker Revani mixture 3 eggs 240 ml of milk 2 tsp liquid aroma dispenser -lemon 1 lemon zest grated Mold: rectangular mold (24×30 cm) Lemon Revani-Turkish dessert Preparation: Preparation of syrup: Put the granulated sugar and water in a pot and boil them, stirring occasionally. When it starts to boil, add the lemon juice and boil for 5–10 more minutes. Remove from heat and let cool. Preparation Dough: Grease the mold with butter and flour. Shake off excess flour. Heat the oven to the specified 170 °C. In a whisking bowl, add the eggs, sugar, mix until fluffy. Add milk, lemon flavor, and lemon zest-beat for 5 minutes. Now add Ravani mixture — mix again, until uniform. Pour the dough in prepared mold, smooth it out with a cake knife. Bake about 35–45 minutes. Take it out of the oven, slice it into a square, wait for 20 minutes then pour cold syrup on it. Cool Revani cake more than 4 hours, and serve. Buon appetito! NOTE: Store the cake covered in the refrigerator for up to 5 days. Do you want to try something a little different? Trilece Cake Chocolate Cake with Coconut Napoleon Cake, Russian Cake Apple Vanilla cake Walnut Carrot cake #lemon #revani #turkish #dessert #food #wet #cake #simple #recipe #delicious #semolina #flour #eggs #milk #easybaking #syrup Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Torta Mille Feuilles Also known as Napoleon's cake, a typically French pastry; composed of three layers of puff pastry alternating with two layers of cream. Which is often replaced with Chantilly cream, whipped cream, or alternately with chocolate cream or jam. Ingredients: simple, total time: 90 min. Cream: 4 egg yolks 100 g of granulated sugar 50 g of cornstarch 500 ml of whole milk 1 grated lemon 1 grated orange 1 vanilla bean/ or 2 tsp vanilla extract Other: 3 sheets of puff pastry For Decorate as you like : 150 g of powdered sugar/ I used only this 700 ml whipped cream/ optional 50 g chocolate/ optional 40 g of chopped hazelnuts/ optional strawberries or you can also have some other fruit that you prefer/ optional Torta Mille Feuilles Preparation: Cream: Pour the egg yolks into a bowl and granulated sugar, mix well then add cornstarch, add 3 spoons of milk and mix again. In a small pot, pour the rest of the milk, sauté over moderate heat to warm up. Then pour the mixture with the egg yolks, into the pot, stir constantly until you get a thick cream. Grate the rind of the lemon and orange, then add to the mixture Pour the cream into a larger glass jar and add vanilla, mix well, cover with foil wait for it to cool, then put it in the fridge to cool. Puff Pastry : Take the first puff pastry and place it on the baking tray where you previously placed the baking paper. Lightly prick it with a fork on all sides lengthwise and crosswise. When you have done that, sprinkle with 20 g of crystal sugar all over the crust. Bake puff pastry to both sides at 180°C, for about 20 minutes. Repeat the same with the other 2 puff pastry. When you are done with the puff pastry and when everything is baked, start preparing the whipped cream. Whipped Cream : Whisk whipping cream well with a mixer, then add powdered sugar, continue mixing well again to make the mixture thick. When it is finished, you will take the cream out of the fridge and mix it with a spatula first then gradually add 3 spoons of whipped cream to the cream, mix well, the mixture must be nice and sparkling. Finish Cake : Take a cake syringe, fill the bag, take the star-shaped accessory and sprinkle the cream evenly over the puff pastry, then flatten the cream with a spatula. Put another puff pastry, repeat the process, put 3 puff pastry and cut the edges to flatten the sides. Put the rest of the whipped cream on the third puff pastry. Coat up and on all sides, a level well with a spatula, the layer should be about 6 mm thick. Drizzle the hazelnuts with the chopped edges of the cake on all sides. Fill the rest with the whipped cream into a syringe and decorate the cake as you wish. Decorate the cake with chocolate, and strawberries by washing them and cutting them into pools, and decorating as you wish. Leave the cake to cool for a couple of hours, then cut into cubes and serve. Buon appetito! NOTE : I added whipped cream to the cream, but I didn't decorate the top of the cake, the cream was too sweet for me, and if you want, you can do the same as I did, only with powdered sugar, and add some strawberries when serving. I put the rest of the whipped cream in a box with a lid in the fridge as an extra, for coffee. Keep the cake covered in the refrigerator for up to 4 days. #torta #millefeulles #italiandessert #dessert #cake #vanilla #cream #lemon #orange #puffpastry #delicious #italianrecipe #easy #blog #foodblogger #dessertporn #dessertlovers #cakelover #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chard and Mushroom Meatballs Chard and mushroom meatballs are very simply to prepare, ideal food for vegans, you only need 35 minutes for cooking. Follow recipe. Ingredients: 4 serving: simple, total time: 45 min. For Meatballs: 400 g of chard 200 g fresh button mushrooms 1 egg 2 Tablespoons of grated Parmesan 100 g flour 1 clove of garlic/ finely chopped 2 Tablespoons of extra virgin olive pinch of nutmeg salt to taste For Frying: 400 ml of oil 100 g of breadcrumbs 30 g flour 1 egg Preparation: Wash and clean the chard, boil them briefly in salted boiling water, drain and squeeze them well. Chop and combine in a bowl, add 1 egg, grated Parmesan and 100 g of flour. Clean the mushrooms and cook them whole with the olive oil, the garlic clove and a pinch of salt for 10 minutes over a high heat. Drain and chop coarsely. Add them to the mixture of herbs, salt flavored with nutmeg and mix all everything. Form lightly crushed round meatballs, pass them in the flour, in the beaten egg and then in the breadcrumbs. Fry them in boiling seed oil, drain on absorbent kitchen paper and serve hot. Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 3 days. #food #meatballs #maindish #mushrooms #chard #simple #vegian #recipe #delicious #tasty #foodblog #foodblogger #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sour Chicken Soup Lena I like to make this soup on winter days and I can tell you that I really like it, rich in vegetables and vitamins, I believe you will like this recipe. Ingredients: simple, total time: 90 min. 10 serving 1. 5 kg chicken meat/ any 1 primrose root/ finely chopped 1 celery root/ finely chopped 1 leek green part/ or 150 ml peas / finely chopped 1 onion/ finely chopped 3-4 Tbsp Olive oil EVO 3 medium potatoes/ blended 1 parsnip/ finely chopped 3 carrots/ finely chopped 1 fresh pepper/ diced 1 cup rice/ 150ml water as needed 2 egg yolks 3 Tbsp sour cream 10 peppercorns salt and pepper to taste 2 Tbsp fresh parsley/ finely chopped Preparation: Put well-washed chicken meat in a pot. Wash and peel the vegetables, put them in a bowl together with the meat to cook except leek and onion. Pour water over all the vegetables you have cleaned so that they sink well. Finely chop the onion and leek, fry in olive oil until soft. If you are using peas instead of leeks then you will add them later. Set aside. Let it cook and occasionally remove the chicken fat from the water with a spoon and let it boil quietly. After 30 minutes, take out all the vegetables, add them on a cutting board. Chop them finely: primrose root, carrot, parsnip, and celery root into rings, set aside. Cut the potatoes into pieces and blend. Set aside. Continue to cook the soup for another 40 minutes. When the meat is well cooked, take it out. Clean it from the bones, then cut it into small pieces. Set aside. Now strain the soup. If the soup is oily, filter it using cheesecloth and a strainer. Place the cheesecloth in a double layer on a colander, pour it into another pan. This way you will get fat-free soup. In broth add salt, black pepper to taste, stir well. Return all the chopped vegetables, chopped meat, blended potatoes and stewed onions with leeks. Add a cup of rice to the strained soup, wait for the rice to softened. Cook about 30 minutes. At this point, add the peas if you are using them in this recipe. If the soup seems thick, add water as needed, and wait for it to boil. Meanwhile, whisk the egg yolks with sour cream to add a little liquid from the soup. When the rice is done, remove the pot from the heat, pour the mixture of eggs and sour cream. . Cook another 5-7 minutes. Garnish soup with fresh chopped parsley leaves. If you want, you can add about 1 Tbsp of vinegar to the soup plate. Buon appetito! NOTE : Dressing if you don't want to make it is ok. You can season this soup on a plate with a little lemon juice or apple cider vinegar. Keep the rest of the broth in the refrigerator for up to 2-3 days. #sour #chiciken   #soup  #vegetables #rice #delicious #food #stew   #homemade   #simple   #recipe   #delicious   #crea my #co oking   #meat   #dressing   #foodie   #foodlover   #blog   #foodblogger   #coffeetimelena   #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Delight of Karadjordje's Steak Karadjordje's Steak Karadjordje's steak originated during the era of Tito's Yugoslavia. The dish was first crafted by Chef Mića Stojanovic. Since its inception, the Serbian Karadjordje steak has become a traditional specialty that remains popular. It is renowned for its delicious taste and is prepared using tender pork fillet and ripe cream. Follow the recipe for best results. Ingredients: simple, total time: 40 min., 6 servings 6 Pork fillet 6 Tbsp ripe cream 6 Tbsp flour 3 eggs 7 Tbsp breadcrumbs Oil for frying salt to taste black pepper to taste Karadjordje's steak Preparation: Beat the meat nicely, especially thinning the ends. Just season with a little salt and black pepper each stake to taste. Arrange the cream in the middle along the entire length. It is important that the meat is very soft and nice and that the cream is ripe. Close the ends of the steak tightly so that the filling does not come out. You can do this by twisting the edges of the meat inward, then roll it into a roll, or connect them with a toothpick. Roll it in flour first, then in eggs and then in breadcrumbs. Put it in the fryer if you have it, or in a lot of oil in a deep pot and wait for the oil to heat up well, only then put it to fry. Fry it for about 12–15 minutes. Serve with a side dish of baked potatoes or green beans, peas. Serve with tartar sauce and a slice of lemon. Buon appetito! Do you want to try something a little different? Pork steaks in Sauce Fried Veal steak Steak in Sauce Original recipe Vienna Steak Rump steak with Arugula and Parmesan Beef steaks in Tomato sauce and Purée Rump steak with Mushrooms sauce and Asparagus Fried Pork Steak Steak in Delicious Sauce Karadjordje Steak Filled with Ripe Cream and Bacon Steak in Mustard Sauce Pork Neck Steak in the Oven Karadjordje Steak Filled with Ripe Cream and Bacon Fried Pork Steak Karadjordje Steak Filled with Ripe Cream and Bacon Rolled Stuffed Pork Fillet with Bacon #karadjordje #steak #serbian #traditional #meal #food #lunch #simple #delicious #recipe #meat #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.

Larded Pork Leg Simple preparation and baking of larded pork leg. Follow recipe. Ingredients: simple, total time: 180 min. for 6 people 1.5 kg pork leg (roses) 2 Tablespoons vegeta/dry spice seasoning 2 Tablespoons mustard 3 cloves garlic 2 onions 200 g thin slices of bacon 2 carrots on rings 10 thin slices of bread A little milk, salt, pepper, bay leaf. Larded pork leg Preparation: Cut the thigh deep every cm, then rub the cut meat with salt, mustard, pepper and chopped garlic. Then put a slice of bacon in each, bread soaked in milk and finely and slightly fried onions, carrots, tie with string, cover with bay leaves, wrap in aluminum foil and bake in the oven at 200 ° C for at least 2 hours and 30 minutes. When the meat is soft, remove the thread and cut it into fillets and serve warm with a side dish of baked potatoes. Enjoy in bites! #food #maindish #larded #pork #leg #oven #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.

## Savory Delight: Baked Fennel au Gratin Baked Fennel au Gratin Italians traditionally enjoy consuming fennel, which is both easy to prepare and follows the original recipe. For those who appreciate healthy fats, fennel can also be paired with diced bacon. This dish is low in calories. Follow the recipe. Ingredients: simple, total time: 45 min. 2 fennels/ cut into ribs 7 Tbsp breadcrumbs 8 tsp Parmesan cheese/ grated Olive oil EVO to taste salt and pepper to taste parsley leaves/ finely chopped Baked fennel au gratin Preparation: Clean a fennel and cut it into slices about half a cm thick. Then put them to soak for about 10 minutes and rinse thoroughly to remove any earth residues. Arrange the fennel slices in a baking dish forming a single layer. Try to fill any free space. Then sprinkle with extra virgin olive oil and season it (it will help the breadcrumbs adhere to the vegetable). Sprinkle the fennel slices with plenty of breadcrumbs. Add the Parmesan until all the fennel in the pan is covered. Then sprinkle with a drizzle of extra virgin olive oil. Bake in a preheated static oven at 200 ° C for about 20-25 minutes. For the last 10 minutes of cooking, switch on the grill function of the oven. Remove from the oven,decorate with parsley and serve! Buon appetito! Do you want to try something a little different? Fennel au Gratin in the Oven with Bechamel Lena Combined Grilled Vegetables Casserole with Vegetables and Various meat my way Cream of Fennel Soup by Lena #baked #fennel #augratin #sidedish #food #addition #healthyfood #simple #recipe #deliciousfood #italianfood #italianrecipe #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savor the Richness of Chicken Thigh with Porcini Mushrooms Chicken Thigh with Mushrooms Porcini A wonderful my recipe, chicken thigh with Porcini mushrooms, very simple and easy to prepare. You can combine it with rice or mashed potatoes. It's so delicious! You'll definitely like it! Follow recipe. Chicken Thigh with Mushrooms Porcini Ingredients: simple, total time: 90 min. 4-6 serving 8 chicken thighs 4 Tbsp Olive oil EVO 1 small onion/ finely chopped 40 g butter 80 g pack dry Mix Porcini Mushroom s+ 400 ml warm water (don't throw away the liquid!) 180 ml milk 200 ml water 4 Tbsp flour / or as needed for rolling, 3 +1 Tbsp-divided 1 stock cube of Porcini salt and black pepper to taste fresh parsley leaves / as you like Chicken Thigh with Mushrooms Porcini Preparation: Prepare all the ingredients as described above. To prepare the recipe for chicken with mushrooms, wash chicken thighs first of any plumage residues. Remove excess fat and skin from the inside of the piece of meat, but not the top part, because give a good taste. After frying if it really bothers you, remove the skin. Season chicken meat with salt and black pepper to taste, then flour them well in flour. Set aside. Soak all package of dried Porcini in 400 ml warm water and leave for 20 minutes. After the time has passed, strain the mushrooms and save the liquid, you will need it for later. (don't throw away liquid because this liquid gives a fantastic taste to this sauce.)! While waiting for that, do the rest. Get a big wok saucepan, heat olive oil to low to moderate heat, add the finely chopped onion. Sauté the onion about 5–7 minutes, until it softens and turns yellow. Add the butter, wait for it to melt, simmer for about 2 minutes. Now add the floured chicken meat, fry it on all sides, until it turns golden brown. Turn the chicken over and scrape the bottom of the pan with a wooden spoon. Fry about 20–25 minutes. Now add the drained mix mushrooms Porcini, simmer about 3 minutes. Add 400 ml Porcini liquid — let it cook for 5 minutes. Immediately pour the 200 ml water, add stock cube and milk, and stir. Reduce heat, cover wok pan with a lid, cook for about 35–40 minutes, to low moderate heat. Remember to always stirring, and scrape the bottom of the pan. For this time gradually a delicious cream will form, be careful not to let it congeal. In the meantime, add salt and black pepper to taste. Finally, add some chopped parsley if you like to complete the dish. Serve warm with some rice, boiled potatoes or other vegetables as you like. Buon appetito! Chicken Thigh with Mushrooms Porcini NOTE : Keep the rest of the food covered in the refrigerator for up to 2 days. Do you want to try something a little different? Risotto with Mushrooms Tagliatelle with Mushroom sauce Chicken in Mushroom Sauce Mushroom Goulash Lasagna with Mushrooms Mushroom Pie Porcine mushrooms in the Bressan style Veal Medallions with Mushrooms Lasagna with Mushrooms and Spinach Chicken Thigh with Mushrooms Porcini #chicken #thigh #with #mushrooms #Porcini #food #maindishes #lunch #chicken #meat #simple #recipe #blog #foodblogger #foodlover #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

### Creamy Chicken and Mushroom Rice Salad Recipe Chicken, Mushrooms, and Rice Cream Salad I must admit that I am particularly fond of this type of salad, although I choose not to include rice, as I find it unnecessary. This salad is perfect for summer days, as it is both satisfying and refreshing. For individuals aiming to lose weight, I recommend this salad, provided it is consumed without bread or pasta. Instead, consider using toast as a substitute for bread. This salad can also serve as a spread or a topping for chicken. Please follow the recipe. Ingredients: simple, total time: 60 min., 4-6 servings 500 g of boneless white meat 500 g mushrooms – medium size 120 g long grain rice 2 chicken thighs 1 small onion/ finely grated and fried 400 g mayonnaise 200 g sour cream 20% fat 1 tsp salt black pepper to taste 2 Tbsp parsley/finely chopped Chicken, mushrooms and rice cream salad Preparation: Boil the rice, drain and set aside. Boil the mushrooms in salted water. Cool them under a stream of cold water and drain well. Cut them into thin slices. Likewise, cook the chicken meat in separate salted water, about 45 minutes, drain and cool. During this time, fry the onion in a little oil and put it on a napkin to absorb the fat. The white meat, chop it, and rub it between your palms while it is still a little to get a conical structure. Combine chicken, mushroom leaves, cooked rice, parsley and finely grated fried onion. Add mayonnaise, sour cream, salt, and black pepper as desired. The rice will absorb a lot of salt, so you can add salt to it the next day if necessary. Leave the salad in the fridge for 24 hours before serving. Enjoy in bites! NOTE: You can combine less mayonnaise and more sour cream. Instead of rice, you can combine boiled potatoes cut into cubes. You can also add some herbs weed dill. Keep the salad in the refrigerator for up to 2 days, covered with cling film. Do you want to try something a little different? Risotto with Mushrooms Meat pie with Mushrooms Tagliatelle with Mushroom sauce Chinese Beef with Bamboo and Mushrooms Sautéed Mushrooms Porcine mushrooms in the Bressan style Mushroom Sauce by Lena #food #chicken #mushrooms #rice #salad #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.

Croquettes Stuffed with Cheese and Ham You want to please your family, then make croquettes stuffed with cheese and ham. Follow recipe. Ingredients: simple, total time: 60 min. 4 servings • 100 g of cheese • 3 potatoes • 2 eggs • 100 g breadcrumbs • 150 g rounds of ham • 2 Tablespoons flour • 1 baking powder/10 g • 2 eggs • oil • salt and pepper to taste Preparation: Put the potatoes in the pot with water on the stove to cook. Peel a squash, grate it and squeeze the juice. Squeeze them with a purée tool. Place the mashed potatoes in a deeper bowl. Break 2 eggs, add them to the bowl, beat with a mixer. Add 2 spoons of flour and baking powder, mix again with a mixer. Stir the mixture with a spoon. Put it on a floured work surface. Flour the mixture and part with your hands. Cut the bark into squares. Cut the ham circles into pieces. Then mix it in a blender. Place the mixed mixture in a deeper bowl. Finely grate the cheese in the dish. Stir with a spoon. Continue to knead the filling by hand. Place one ball of filling on each square of dough. Shape the filled squares into croquettes. In a deeper bowl, break 2 eggs, beat them with a fork. Roll the croquettes in a beaten egg then cover with breadcrumbs. Then test them on a larger amount of heated oil in a pan on the stove. Place the fried croquettes on a plate lined with paper napkins. Decorate the serving plate with two leaves of red salad. Put sprigs of spice on them. Serve the croquettes step by step on a plate. Garnish with a circle of lemon on lettuce leaves. It took us 60 minutes to prepare this appetizer. Enjoy in bites! #food #appetizer #crocqettes #stuffed #cheese #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pie with Leeks and white Cheese Juicy pie, with cheese and Leeks without crust. It is an ideal appetizer for breakfast or dinner. Follow recipe. Ingredients: simple, total time: 50 min. 6 servings 500 g leeks/ 4 larger pods 400 ml of warm milk 250 g of flour 250 g of cow’s fresh crumble cheese 8 g baking powder 4 eggs 1 tsp black pepper salt to taste oil Preparation: Clean the leek, cut it in half, wash it well under running water. Cut into semicircles and fry in a deep pan on heated oil. Leave the fried leeks to cool. In a large bowl, add flour, lightly beaten eggs, baking powder, heated milk, grated cheese, add salt black pepper to taste, combine well ingredients. Add to the end fried leeks, combine all well. Pour the mixture into a well-oiled round or rectangular pan, level the mixture. Bake about 30 minutes in a preheated oven at 200 °C. Turn the finished pie on a plate, cut it into pieces, then serve with some yogurt. Buon appetito! NOTE : Keep covered in a dry place for up to 3 days. #food #appetizer #salty #pastries #pie #cheese #leek #healthy #healthyfood #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.

Potato Croquettes One of the Italian recipes and ways to prepare potato croquettes, wonderful taste, soft and at the same time crunchy, you will enjoy making them. They are easy to prepare. Follow recipe. Ingredients: simple, total time: 35 min. 4 servings 500 g of potatoes/ boiled and mashed 250 g mozzarella cheese/ chopped 1 cup flour/ 200 ml 1 cup pretzels/ 200 ml 2 eggs/ scrambled salt and pepper to taste Preparation: Peel the potatoes, put them to boil, adding just enough water to cover the potatoes. After 20 minutes, strain then mash with a fork, add the mozzarella and form croquettes with your hands. Roll in flour, then in beaten eggs and in breadcrumbs. Fry in oil until golden brown. Buon appetito! #food #sidedish #appetizer #potato #croquettes #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.

Bayadera Homemade Bayadera can rightly be called one of the best table cookies that is perfect for a variety of occasions, and everybody likes them! They are soft, juicy, a phenomenal addition with coffee, a real treat. Follow recipe. Ingredients: simple, total time: 45 min. 200 ml of water 250 g butter/ or margarine 200 g of sugar 1 bag vanilla sugar/ 10 g 400 g ground biscuits 300 g ground walnuts 100 g of cooking chocolate Glaze: 150 g of cooking chocolate 6 Tbsp oil Bayadera Preparation: Pour water into a bowl on the stove, and add margarine cut into smaller pieces, sugar and vanilla sugar. Heat everything while stirring to dissolve the ingredients. In a large bowl, pour the ground biscuits and ground walnuts and mix them. Make a small hole in them and pour the dissolved ingredients into it. Mix everything well with a food processor to get a fine, even mixture. Using a scale (or deductively) divide the mixture into two equal parts. Melt the cooking chocolate and pour into one half of the mixture. And mix this mixture using a food processor to make it uniform. Grease a protrusion measuring 35 × 20 cm with oil. First, put a chocolate (darker) layer on the bottom and level it well with a trowel. Apply a light layer to a dark one and carefully spread and smooth it. For the steam glaze, melt the cooking chocolate with oil and pour over the light layer. This is completely fluid, so you don’t have to be afraid that you did something wrong. The cake goes to refrigerate overnight before cutting and serving. Cut into rectangles as desired, our Bayaderas are 4 × 2 cm in size. 2 Recipe Bayadera cubes Ingredients and preparation: 400 g sugar 10-12 Tbsp of water Cook about for 2 min. Then add the mass to the pot in the cold water of the sink, and stir constantly. (Add 200 g butter and 150 g ground walnuts, 250 g ground tea rings-biscuits). Divide the mass into 2 parts One to be yellow, and the other to grate chocolate or add cocoa powder to taste. Glaze: 100 g cooking chocolates 50 g melt the butter, melt on steam. Watch so that the first part is dark, then second yellow, then the chocolate glaze goes on top! Let it cool overnight in fridge, then cut into bars. Buon appetito! #food #dessert #cakelover #bayadera #bars #chocolate #walnuts #simple #delicious #recipe #blog #foodblog #dessertporn #foodblogger #coffeetimelena #foodlover #homemade #dessertlover #treat #foodporn #dessertlovers #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Julia's Stew Paprikash We don't know if any Romeo has managed to try this specialty so far :), but Julia's chicken stew can be a recommendation to all gourmets, whatever their name is :). The Hungarian version of Julian stew is a combination of meat with mushrooms and vegetables that can be served with pasta, rice, boiled potatoes or rice. This stew is a little thicker because it is poured over other foods. You can make it a little thinner according to your taste. Follow recipe. Ingredients: simple, total time: 1h and 20 min, 4 servings 1 whole chicken/ cut into pieces 100 g of smoked bacon/ cut into strips 1 Tablespoon red ground pepper 2 fresh green peppers or red/ diced 2 big tomatoes/ diced 150 g of fresh mushrooms/ cut into leaves 1 onion/ finely chopped 2 Tablespoons spice mixture/ Vegeta 2 cloves garlic/ finely chopped 100 ml of sour milk 1 Tablespoon flour 100 ml water salt and ground black pepper to taste water as needed Preparation: Finely chop the onion and garlic. Pour a little oil into a deep pan and sauté for a few minutes until the garlic is fragrant. Then add chopped bacon strips, stir and cook for a few minutes. After that, add the chopped chicken into pieces, salt, and pepper. If necessary, pour enough water to cover the meat. Add 1 teaspoon of dry spice/ Vegeta. Cook for about 15 minutes. After the specified time, add the mushrooms cut into strips and ground red pepper. Cook for about 15 minutes on moderate heat. During this time, chop and clean the pepper from the seeds and cut it into cubes and add it to the pot. Cut the chopped tomatoes into cubes and add immediately. Cover the pot, cook the broth until the vegetables are soft, and the meat is tender. It cooks for about 25 minutes on low, moderate heat. Add water as needed and depending on the density you want to get. Mix the sour cream in a medium bowl, flour and 100 ml of water with a hand mixer without lumps. When you got a compact mixture after 25 minutes of cooking, add whipped flour and sour milk to the stew, reduce heat. After 5 minutes, remove from the stove, the dish is ready to serve. Garnish with parsley and lemon. You can serve boiled potatoes, boiled rice, dough, and porridge with this stew. Enjoy in meal! #food #maindish #stew #paprikash #chicken #bacon #mushrooms #sourcream #vojvodina #serbianfood #foodie #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.

Grilled Veal Cutlets I believe that you have never tried eating veal on this way. It is very tasty and an unusual way of making it, if you want to try something new and good tasty, I recommend this specialty. Follow recipe. Ingredients: simple, total time: 45 min., 3 servings 600 g veal steaks 1-2 cloves of garlic/ minced 1 Tablespoon parsley/ finely chopped 1 Tablespoons of dried tomatoes/ chopped 1 young onion/ chopped 55 g butter and 2 Tablespoons for steaks 1 lemon juice sea ​​salt and freshly ground pepper to taste Preparation: Place the butter at room temperature. In a mortar and pestle, add chopped garlic, parsley, sun-dried tomatoes and spring onions until everything turns into an oatmeal. Add butter and lemon juice. Mix everything together well. Wash and dry cutlets, beat them, season with salt and pepper to taste. Take a baking dish and add aluminum, foil coat with a little oil, place the cutlets and bake at 180 °C, until During baking, turn the cutlets and coat with the butter mixture, with help of brush or spoon. When they are baked, put a tablespoon of butter on each steak, leave for a few minutes and remove from the oven. Serve with baked potatoes and arugula and tomato salad. Wrap the remaining flavored butter in aluminum foil in the shape of a roll and store in the refrigerator. Buon appetito! #food #maindsih #grilled #veal #cutlets #simple #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

This is the Secret of Hungarian Goulash If you want to make goulash like in restaurants, this is a secret. You have to find the highest quality pieces of beef, but it's not just a trick. The intense taste of the goulash is given by a large amount of onion, without which it would not be what it is. Follow recipe. This is the Secret of Hungarian Goulash Ingredients: simple, total time: 3h and 20 min., 6 servings. 1 kg of young beef/ diced to 3 cm cubes 1 kg of onions/ finely chopped 100 ml of oil 10 g of salt a little dry spice Vegeta to taste black pepper to taste 1 big red fresh paprika/ diced or blended 3 tsp red ground pepper 1/2 tsp red-hot pepper 3 garlic/ minced This is the Secret of Hungarian Goulash Preparation: Finely chop onions, then fry it in hot oil. Add little salt and dry spice to it. Simmer about 20 minutes covered. When it becomes glassy, ​​add the beef that you previously cut into cubes. Make sure they are the same or similar in size to make it cook evenly. Cook for about 35-40 minutes, stirring occasionally and covered over low to medium heat. Add spices, salt, black pepper, red sweet ground pepper, hot pepper, minced garlic and fresh blended pepper. In order to get a creamy stew, it is necessary to simmer between 2 – 3 hours, depending on what the meat is like. With occasional stirring every 10–15 minutes, and covered. When you notice that everything is nicely colored and the sauce has become thick, that there is no excess water, but that a nice creamy sauce has been created, you know that the goulash stew is ready. In the original Hungarian version, goulash is served with boiled pasta or mashed potatoes. It is up to you to choose what you prefer. Buon appetito! NOTE : You can combine meat with pork if you want. Keep the rest of the food covered in the refrigerator for up to 3 days. #food #maindish #stew #goulash #hungarian #simple #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Grilled Ribs in Mustard Sauce Here is a fantastic recipe on how to make ribs in the most delicious way, I recently made them this way and I can say that they were fantastic! I highly recommend you try it. Follow recipe. Ingredients : simple, total time: 60 min. 8 servings 2 kg pork ribs/ in a piece 1 onion/ finely chopped 50 ml of oil 250 ml tomato sauce 100 ml of water 2 teaspoon of sugar 50 ml of lemon juice 3 Tablespoons Worcestershire sauce 2 Tablespoons mustard pepper to taste salt to taste Preparation: Fry the chopped onion in oil until are soft, add the tomato sauce, simmer a few minutes then add a water, sugar, lemon juice, Worcestershire sauce, mustard, salt, and pepper. Cook on low heat for 15 minutes, covered, with occasionally stirring. Do not cut the ribs. It must be in one piece. Bake them on a lower grill, at 220 °C, turning them occasionally. After they have been baked for 30 minutes, spread them with plenty of prepared sauce and bake for another 10-15 minutes. When the ribs have acquired a nice color and are well browned, take them out of the oven and let them cool for a few minutes before serving. Before serving, cut them into portions. Buon appetito! NOTE: Keep the rest of the ribs for up to 4 days. #food #maindish #ribs #grill #oven #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Broccoli in Sauce Broccoli in sour cream can be eaten cold and hot, refreshing in summer, full of vitamins. You can serve this sauce with pasta or rice. Follow recipe. Ingredients: simple, total time: 40 min. 2 servings 1/2 larger head of broccoli/ or 1 smaller head 3 Tbsp olive oil EVO 1 tsp of dried thyme 1/2 tsp dried rosemary 2 cloves garlic/ minced 100 ml of white wine 200 ml of cooking sour cream 50 g of smoked cheese salt and black pepper Broccoli in Sauce Preparation: Put salted water in a large skillet to heat. When the water boils, add the chopped broccoli into smaller flowers. Cover and blanch for 4–5 minutes. After that time, strain the broccoli, then immediately rinse with cold water to keep the bright green color. Heat the oil in a large pan. Add blanched broccoli to the oil and simmer for 2 minutes. Add thyme, rosemary, salt, and pepper. Simmer for another 1–2 minutes, then add finely chopped garlic. Drizzle everything with white wine. Simmer briefly until the wine evaporates. Finally, pour over the cooking cream, grate the smoked cheese, crack a little more and that's it. Serve immediately with some fine pasta. Buon appetito! NOTE: If you like it more creamy, you can blend this sauce. Refrigerate for up to 2 days, covered. #food #broccoli #sauce #cream #simple #recipe #sidedish #healthz #healthyfood #homemade #tasty #delicious #foodblogger #foodie #foodlover #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Traditional Fasting Sarma Recipe Old Recipe Fasting Sarma A traditional method for preparing Macedonian-style sarma involves using leeks and rice. This recipe is both delicious and highly recommended. Please follow the instructions provided. Ingredients: cup 150 ml, simple, total time: 120 min. 8 servings 1 head of sauerkraut 4 onions/ finely chopped 2 strips of leeks/ finely chopped 3 small cups of rice/ 1 Tbsp small red ground paprika 1 Tbsp crushed hot pepper /or sweet pepper salt, pepper, dry spice/ Vegeta , bay leaf, oil for drizzle Old Recipe Fasting Sarma Preparation: Prepare all the ingredients as described above. Rinse the rice under running cold water several times. Fry chopped onion and leek in oil, add washed rice and fry at medium temperature until the rice gets a glassy shine, about 2 minutes. Add salt, black pepper, sweet ground pepper, and hot crushed pepper. Pour 200 ml of water and stir well to ingredients. Cook for about 15 to 20 minutes, stirring occasionally and adding water. At the bottom of the pan in which you will bake the sarma, put a little oil, the finely chopped middle part of the cabbage and spread the sarma over it. I added 2-3 bay leaves and put whole cabbage leaves over the sauerkraut to keep the sauerkraut juicier. The oven rack is placed lower than the middle. Bake the sarma at 190 °C, about 1h. Until the sarma turns brown and the ingredients soften. If desired, fry hot with sour cream. Buon appetito! NOTE: The more onions and leeks (and if it is with meat) the tastier the sarma will be, it is good that the baking dish is higher. It has a special taste in a terracotta pot. If it's lean, don't skimp on the oil and the longer it's fried the better, normally the temperature shouldn't be high but moderate “to simmer”. When you remove the leaves, the sarma is juicy and not overcooked at all, and when you take out the sarma there is no liquid, just a little oil. It can be served warm or cold, because it is meatless. Sarmas do not always have to be made from sauerkraut leaves, you can make them from vine leaves and greens. Do you want to try something a little different? Chard Sarma Sarma Lena Spicy Sarm a Homemade Serbian Sarma Green Collard Sarma rolls PHOYO SOURCE: https://www.freepik.com/free-photo/kelem-dolmasi-cabbage-leaves-stuffed-with-meat-takeaway_5043397.htm#fromView=search&page=2&position=30&uuid=1a1951ff-2573-48bd-b3a7-4dc6bdbef043&query=sarma #food #maindish #fasting #sarma #macedonian #dish #oven #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.