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Chicken and Potato Stew A wonderful soupy meal with chicken and vegetables. Very delicious and light. This time I made it without onion and added other vegetables. Preparation is quick and simple. Follow the recipe. Chicken and Potato Stew Ingredients : simple, total time: 60 min. 4 serving 1 liter of chicken or vegetable broth 600 g of chicken breast/ or 5 pcs. thighs, or drumsticks 300 g of potatoes/ sliced or diced/or 6 small potatoes 100 g of butter 2 big carrots/ cut into rings 1 stick of celery/ finely chopped 3 cloves of garlic/ minced 3 boiled asparagus/ blended 1 full Tbsp of flour 1 bay leaf sprig of thyme/ or 1 tsp dry salt and black pepper to taste 1 small stalk with celery leaves fresh parsley for serving/ finely chopped Chicken and Potato Stew Preparation : Chicken meat, clean it from the skin and unnecessary fat and bones (you can leave it if you want). If you have a thigh, you can leave it in one piece as drumsticks. Wash the meat and dry well with kitchen paper. If you have chicken breast, cut it into cubes. Season chicken meat with salt and pepper, then fry in a little oil until golden brown on all sides. Remove the chicken cubes with the help of a slotted spoon. Place the fried meat on a plate. Set aside. In boiling water add washed and cleaned asparagus, let it cook about 7 minutes. Strain and cut into pieces and blend into a creamy structure with 50 ml of water. Set aside. Melt the butter in a deep pan, then fry the chopped carrot and celery on low to moderate heat. Stew the vegetables for about 10 minutes, until they are soft. Then add the chopped garlic and continue to fry for another minute or so, until fragrant. Add flour and mix everything well and without lumps. Pour over the chicken broth, add chopped fried chicken or a piece of thigh, diced potatoes, a bay leaf and a sprig of thyme. Wait for it to boil, then add the asparagus cream, small stalk with celery leaves, season with salt and black pepper to taste, let it cook for 40–45 minutes on low moderate heat covered, until the chicken is tender and the potatoes are completely cooked. Sprinkle with chopped fresh parsley. Serve this stew with your favorite salad. Buon appetito! Chicken and Potato Stew NOTE : If you really want, you can add onions and stew for 5 minutes before adding carrots and celery. Instead of asparagus, you can add spinach or broccoli. If you like it thicker, add another tablespoon of flour mixed with a little water. Keep the rest of the food covered in the refrigerator for up to 4 days. Do you want to try something a little different? Chicken Paprikash in Terracotta Original recipe from Vojvodina-SerbianPaprikashwithChickenLegs Serbian Paprikash Stew with Chicken Meat and Dumplings Spicy Stew with Chicken Satarash with Chicken meat #chicken #meat #and #potato #stew #simple #drumsticks #thigh #chickenbreast #delicious #recipe #food #healthyfood #easy #healthyrecipe #food #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Apple Walnuts Tart I am a big fan of cake and Italian dough, and I have been making their specialties for years, here is one of my specialties, a delicious dessert with apple and walnut cream. It tastes fantastic, and the dough is really crispy and soft, and the snacks are eaten with pleasure. Be sure to make it because the recipe is great! Follow recipe. Ingredients: mold 28 cm ( 25 cm width of the bottom of the tray with sides is 28 cm), very easy /standing dough 40 min/cooking time : 80 min/total time: 120 min. Shortcrust pastry: 530 g of flour 00+ 1 Tbsp for the work surface 2 whole eggs/ room temperature 1 egg yolk/ room temperature 180 g of butter/at room temperature in thin pieces 120 g of granulated sugar 1 teaspoon of baking powder pinch of salt 1 lemon peel/ grated 1 tsp vanilla extract Apple, Walnut Dressing: 4 apple/ grated 1 lemon juice/filtered 260 g of walnuts/ ground 3 Tbsp granulated sugar For Sprinkle: 1 scrambled egg for coating before baking powdered sugar Apple Walnuts Tart Preparation: Dough: Pour the butter and sugar into a deep plastic bowl, beat well with a mixer until the mixture becomes compact, add eggs, yolk, a pinch of salt, grated lemon peel, vanilla extract and mix again. After that, put the mixer attachment for a stronger dough on the mixer. Gradually add flour mixed with baking powder, stir until the mixture becomes compact, and then proceed to mix with your hands on the floured surface of the worktop. The dough must be compactly even and smooth. Then make a ball of dough and wrap it in nylon foil and let it stand for 40 minutes in the fridge. During that time, prepare Apple walnuts dressing . Apple Walnuts Dressing: During this time, wash and peel the apples, remove the seeds. Grate the apples, pour lemon juice over them and mix well. Pour apples into a deep pot. Add 3 tablespoons of sugar, vanilla sugar (if the apples are sweet, add 2 full tablespoons of sugar, I have used green apples). Pour the walnuts when the cream becomes thicker and the liquid disappears, stir well mixture and cook for 5 minutes more. Do everything over a moderate heat, stirring occasionally. Allow the cream to cool for 30 minutes. Processing: Take a round mold of 28 cm, coat it with butter and flour, evenly. Shake off excess flour. Take the dough out of the fridge, put a baking paper on the work surface, add the dough. On top of the dough, add again baking paper. With the help of a rolling pin, roll out the dough to a thickness of 7-8 mm. When the dough is ready, separate the paper from the surface of the dough, transfer it to the mold with the help of another paper. After that, remove the paper and start forming the dough into a mold. Stick the dough to the edges of the mold with your hands and press it gently by hand from all sides evenly. Remove the excess dough from the edges of the mold with the help of a knife. Prick the dough with a fork, without edges. Pour the prepared cold apple cream with walnuts over the dough and smooth it well. Make a ball again from the rest of the dough, roll it out with a rolling pin, cut it into strips up to 1-1.5 cm thick. Arrange the strips diagonally, like the second row, one over the other. Preheat the oven to 180 °C. During this time, if desired, with the help of a brush spread the strips with 1 beaten egg. I do this regularly, and it gives a nice color to this pie. Bake the cake in an oven heated to 180 °C for 25–30 minutes. Put aluminum foil as needed if your oven is working harder 15 minutes before the end. Turn the mold from time to time in the oven while it is baking. The cake must get an impressive golden yellow-brown color. Leave the finished cake to cool in the oven with the door open. Cooled cake, sprinkled with powdered sugar. Bon appetito! NOTE: Keep the stake covered or in a box with a lid for up to 4 days Apple Walnuts Tart Video presentation Do you want to try something a little different? Fast Apple pie Auntie's Lazy Apple pie Soft Dough Apple Pie Grandma Apple Lazy pie Lazy Pie of Apple and Walnuts Lena #tart #crostata #walnuts #apples #dessert #dessertlover #tasty #delicious #cake #pie #easy #simple #recipe #recipes #foodblog #foodie #foodstagram #food #tasty #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

Lamb Soup This is how most restaurants prepare soup in Serbia, and it is very tasty and quick. You can add dressing to this soup, or you don't have to. The soup tastes phenomenal even without it! It consists of meat and various vegetables, if you like thickness, add some rice. Follow recipe. Ingredients : simple, total time: 2h35 min, 20 serving 1/2 head of lamb 1 piece of any lamb meat with bones/ 300 g 2 Tablespoon of oil 3 carrots/ diced 1 parsnip/ diced 1/2 stalk of celery/ finely chopped 2 parsley roots / diced 1/2 celery root diced 150 ml cup of peas 2 medium potatoes diced/little cubes 2 bay leaves 1 onion/ finely chopped 1 green root/ diced 15 peppercorns 1.5 teaspoon salt 1 teaspoon of black pepper 2 teaspoon dry herbal spice/ Vegeta 30 g butter 150 ml of cup rice/ optional handful celery leaf or parsley/ finely chopped 3 liters of water Topping/ Optional 1 egg sour cream pinch of salt 150 ml milk Lamb Soup Preparation : Wash the meat through a jet of cold water and put it in a deep pot with water, if by chance blood accumulates, strain it again and pour new water. Put the meat to cook for about 1 hour and 30 min on moderate heat. Add the greens and parsnips to the pot, cook them for about 30 minutes, then take them out and put them together with the other vegetables. During cooking, fat will come out of the meat on the surface, so pick up these deposits with a spoon. It happened to me only once during cooking. After 1 and a half hours, take out the meat, remove it well from the bones and the head and chop it into small pieces and put it back in the pot. Season with 1 tsp dry spice Vegeta. While the meat is cooking, prepare all the vegetables as described above. Take a deep pan, pour a little oil, wait for it to heat up, then add the chopped onion, let it simmer for a few minutes until it has a glassy appearance, and stir. After that, add 1 tsp dry spice/ Vegeta, celery stalk, carrots, potato, celery root, parsnip, green root, peas, bay leafs, peppercorns, and simmer for about 30 minutes, with stirring occasionally during cooking and adding water as needed. When the vegetables have softened and the liquid has evaporated, add the butter, stir it well into all the ingredients. Remove from the heat and pour all the vegetables into the pot with the meat. Season the soup, add salt, pepper to taste, and cover the pot. Cook for the next 45 minutes, on slightly moderate heat. When the time is up, you can add the dressing, I didn't add it this time because it bothers my father. Second, the soup will last longer without this topping, so I didn't add them for those reasons! The soup will be definitely very tasty without it. If you like thicker soups, you can add a handful of rice, apply this when you pour all the vegetables into the soup. Put the chopped celery leaf in the soup and stir, immediately turn off the heat. Serve warm with lamb roasts or other dishes. You can add 1 teaspoon of vinegar or lemon juice to this soup if you like. Buon appetito! Lamb Soup NOTE: When you clean lamb head, you throw away the eyes together with the head, as well as some hard veins if you find them, and everything else goes in the soup. Do you want to try something a little different? Lamb Soup with Noodles Lamb Soup on Serbian Way Lamb white Soup Lena Lamb'shead Stew Lamb'shead Stew Chicken Sour Soup Cabbage soup Tomato Soup White Thick Chicken Soup #lamb #soup #food #stew #simple #delicious #tasty #recipe #serbian #foodlover #foodblogger #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.

Lamb Soup with Noodles Lamb soup with noodles is very tasty and easy to prepare. It is ideal for festive days and throughout the winter. There are several ways I prepare this soup, and this is one of them. Follow the recipe. Lamb Soup with Noodles Ingredients : simple, 3 hours, 10 serving 1/2 Lamb's head 300 g cleaned lamb bones with meat 1 red onion 4 medium carrots 2 parsnip 2 root of greens 1/2 celery stalk 170 ml cup of peas 2 big potatoes/ 1 diced other blended 2 cloves of garlic/ sliced 1 1/2 cube vegetable soup 1 tsp dry spice/ Vegeta 1. 5 tsp salt 1 tsp black pepper/ or to taste 10 peppercorns/ optional fresh parsley or celery leaves/ finely chopped 2 handful noodles/ 50–70 g deep pot 5 liters Lamb Soup with Noodles Preparation : Wash the lamb's head and bones and meat and place in a deep pot to cook. Pour enough water to cover all the meat. From the boiling point, leave for another 10 minutes. After that, throw out the water and put in a new one, add the vegetables in a piece that you have cleaned except peas and parsley. Pour 4 liters of water. Cook for 1 hour and 30 minutes, covered. During cooking, collect the foam on the surface itself. After the elapsed time, strain the soup into another deep pot. Chop all the vegetables into small pieces except 1 potato, and remove the meat from the bones. Chop the meat into small pieces. In a small bowl mash potato add diced 2 cloves of garlic, 200 ml water and blend well. Pour into the filtered soup, add the other ingredients (vegetables and meat). Season with salt, black pepper, peppercorns, soup cube, dry spice — Vegeta, peas and stir. Cook for the next 40 minutes. If you want, you can add water to dilute the soup. I didn't add anything. 5 minutes before the end, add the noodles, cook until the end. Sprinkle with chopped fresh parsley and turn off the heat. Serve warm with lamb meat, baking potatoes and cabbage salad. Buon appetito! NOTE: Keep the soup covered in the refrigerator for up to 5 days. #lamb #soup #with #noodles #vegetables #meat #cooking ##stew #food #holidays #Christmas #simple #recipe #delicious #easy #blog #foodblog #foodies #coffeetimelena #coffeetimewithlenaallin1 #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lamb Soup on Serbian Way Wonderful and delicious soup for a family Sunday lunch, in a quick and easy way. Rich in vegetables and meat, it appeals to every member of the family. I made this soup literally from all the ingredients that were in my fridge and used them for this fantastic soup. At the same time, it is excellent because there is no topping and you will gain in density with the way I made it! Follow recipe. Ingredients: for 4-5 liters of soup: 10 serving, total time: 2 h 400 g of lamb ribs/head or another piece of meat 1 onion/ in a piece 160 ml of rice 3 medium potatoes/ diced 4 carrots/ diced - 1 in piece handful of parsnips/ diced a handful of celery stalks/ finely chopped 1/2 celery root/ diced 2 cloves of garlic/ cleaned a handful of peppercorns 3 bay leaves 1 yellow pepper/ diced 2 Tablespoon finely chopped celery leaf/ or parsley 3 teaspoon dry spice/ Vegeta 2 teaspoon salt black pepper to taste 1 bundle Swiss chard chopped/ or to taste/ optional 1 Tablespoon sour cream/as an addition to the plate. Lamb Soup on Serbian Way Preparation: Prepare all the ingredients as described above. Pour water into a deep pot of 5 liters, but not to the top so that you have room to put in all the vegetables and meat. Put the meat and vegetables in the piece, except the yellow pepper, rice, and potatoes. Add the bay leaf and peppercorns. Cook for about 1 hour half-covered on moderate heat. After the time has passed, remove the onion and throw it away. Remove and dice the vegetables except the garlic and 1 carrot, and return to the pot. When the meat is soft, remove it from the bones and shred it finely. When you have chopped the meat into small pieces, return it to the pot and add the rice, 3 teaspoons of dry spice Vegeta, 2 Teaspoons of salt, pepper to taste and reduce heat. Cook the potatoes separately in a smaller pot. Boil potatoes for about 25 minutes. Strain the potatoes but leave some liquid for blending, you can also use a hand mixer to do this. In the same pot with potatoes, add the chopped carrot into smaller pieces and combine the i ngredients, blend it well. You will add this blended mixture towards the end of the soup. Control the taste of the soup and add spices as needed. At the end, add only a chopped parsley leaf or a celery leaf according to your preference. I used a celery leaf because it has a stronger aroma than parsley, Serve in deep plates and serve! You can add a spoonful of apple cider vinegar if you like. This soup goes well as a main dish with roast lamb and can be ideal for another lunch like I have made chicken stick with salad. Buon appetito! NOTE : Keep the soup in the refrigerator for the next 3 to 4 days, you can also put it in the freezer for 30 days. For this soup, you can also add one bundle of Swiss chard, chopped. This herb goes fantastically with this recipe. I would use it, but it's not in season right now. If you use it, put it 15 minutes before the end of cooking, with the fact that you have cleaned it well, washed it and chopped it. Then add the sour cream by the spoonful to the plate. Lamb Soup on Serbian Way #lamb #soup #serbian #way #delicious #easy #simple #recipe #food #stew #meat #vegetables #rice #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.

Stuffed Zucchini Stuffed zucchini prepared in the Serbian traditional way. Stuffed with minced meat and rice baked in the oven. It is prepared similarly to stuffed peppers. This is a recipe I always make, and they are always perfect and delicious! It is a very simple preparation. An ideal meal for Sunday lunch. Everyone will be delighted with this fragrant and healthy dish. Be sure to make them! Follow the recipe. Stuffed Zucchini Ingredients: medium, total time : 110 min. 6 serving 8 large zucchini/ cut in half 2 medium potatoes/ cut in to rings Filling : 4 Tablespoon Olive oil EVO/ or 2 Tbsp fat 3 medium onion/ finely chopped 600 g of ground beef and pork/minced meat 140 g rice/ washed 1 clove of garlic/ minced 1 teaspoon salt 1 teaspoon black pepper 1.5 teaspoon dry spice Vegeta 2 teaspoon red ground pepper 2 Tablespoon fresh weed dill/ or parsley 1 egg/ optional Sauce Spray : 2 Tablespoon Olive oil EVO 1.5 Tablespoon flour 3 big cloves of garlic/ finely chopped 200 ml tomato juice 1/2 teaspoon salt 1 teaspoon of granulated sugar 200 ml water 1.5 Tablespoon of weed dill/ or fresh parsley To close the zucchini: 3 big tomatoes/ cut pages with shell, rest go in sauce-diced For Sprinkle : fresh parsley or dry/ finely chopped or fresh weed dill or dry / finely chopped Stuffed Zucchini Preparation: Preparation of Zucchini: Take the courgettes, wash them and peel the skin. Clean them from the stems, cut them in half. Clean from the seeds with the help of a small spoon and make an indentation in the zucchini, so that the base remains at the bottom, and you will close the top with tomatoes later, put them aside. When you make the stuffed zucchini, make sure that the pan is wider and deeper, which can be baked in the oven, I used enamel. Line up the halved zucchini and check the dimensions beforehand. Filling: Pour the oil into a deep and large pan, wait for it to heat up on moderately low heat, add the finely chopped onion, simmer for about 5 minutes until it becomes transparent. Then add minced meat, season with salt and pepper to taste. Stew covered for about 5–10 minutes, add washed rice, ground red pepper, minced 1 clove of garlic, fresh chopped weed dill and stir. Cook covered for about 7–10 minutes, stirring occasionally. When the mixture is ready, remove it from the heat, add 1 egg, stir the mixture fast to combine well and put it aside. Processing Zucchini: Fill the hollowed zucchini with the help of a small spoon, leave a small part near the top to cover with tomato leaves (with the skin). Fill the courgettes by gently pushing a little of the filling into the bottom with the help of a spoon. Arrange in the same pot as the minced meat filling, pushing the filling towards you with a spoon and making room for the rest of the stuffed zucchini. If you don't have room for a zucchini, it's not a problem, put it on top, it will certainly soften the zucchini during cooking, and it will fall to the bottom by itself. Cover the zucchini with tomato leaves. Place the rest of the tomatoes, the fleshy part, between the zucchini. Place the potatoes cut into rings between the rows of zucchini. Pour about 500 ml of water, you will leave a place for a sprinkling of sauce. Cook on the stove over low heat for about 45 minutes. Spray: Make the sauce separately in a saucepan, add a little oil, wait for it to heat up, add 1 1/2 tablespoon of flour and 3 finely chopped garlic, stir quickly. The flour must get a brownish color! Then add red ground pepper, 200 ml pour tomato juice, add about 200 ml of water, and weed dill, stir for about 10 minutes until thickened. Pour the thick sauce over the zucchini, stir and add a little water as needed. (be careful not to spill too much on the zucchini!). Remove the zucchini from the heat, sprinkle with weed dill, it gives a phenomenal scent to this dish. Control taste if required, add salt and pepper. Cover the pan with aluminum foil, then transfer to a preheated oven. Bake at 180 °C for about 35 -40 minutes. It depends on the oven. Zucchini are ready when they soften and sauce take on a nice color. With gloves, carefully remove from the oven and leave to cool for about 20 minutes. Serve warm in deep plates immediately! You can serve with sour cream. Buon appetito! NOTE: You can keep this ready dish in the fridge for up to 4 days. You can also pack it in the freezer covered and store it for up to 3 months. You are not obliged to use an egg for the filling like I did, you can make the filling without it. In this dish, I have used weed dill, but you can use parsley. I also added potatoes for better taste, but you don't have to! Do you want to try something a little different? Zucchini Risotto Risotto with Shrimps, Clams, and Zucchini A Mediterrane Zucchini Patties Zucchini meatballs Perfect Breaded Zucchini Zucchini Moussaka #serbianfood #recipe #delicious #zucchini #stuffed #mincedmeat #minced #meat #rice #stuffedzucchini #food #maindishes #homemade #best #simple #recipeLena #recipes #food #foodie #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stuffed Zucchini My Way Lena When I prepare zucchini, I always make them similarly to peppers. You can bake them in the oven or on the hob as you like. This is a fantastic way and according to my recipe, and they are very tasty, you really have to try. Follow this recipe. Ingredients : total time 1h 20 min., simple, 6 serving, earthenware pot deeper for the oven or 1 deeper pot __________________ 6 larger zucchini Fill: 400 g/ minced meat 1 onion/ finely chopped 1 carrot/ finely chopped 1 egg 1 small cup of rice/ 150 ml cup salt and pepper to taste dry herbal spice /Vegeta 2 tsp allspice/ ground red pepper oil 1 Tablespoon fresh parsley/ finely chopped Spray: 3 Tbsp oil 2 cloves garlic/ finely chopped 2 allspice /red ground pepper 1-2 Tbsp flour optional depends on the density as you prefer 200 ml tomato paste and few tomatoes 100-200 ml little water/ optional salt and pepper to taste 1 Tbsp fresh parsley chopped For sprinkle: 1/2 Tbsp fresh weed dill (oven and cooking on the hob) Parmesan cheese in oven only! To close the zucchini: 2 tomatoes and 2 potatoes — that you can use to close zucchini and rest put aside in the juice, the potatoes will give an even better taste and gain in the density of the juice! Stuffed zucchini my way Lena Preparation: The first thing you need to do is wash and clean the zucchini, if you want you can peel them, but there is no need. Remove the stalks, but do not cut them too much, so you have a bottom for zucchini appropriate. Take out all the seeds and make a hollow, don't throw the seeds you will need for later. Put the cleaned and prepared zucchini aside. If the zucchini are larger, you can cut them in half, make sure they are up to 7-8 cm long! Filling: Peel an onion, and chop finely. Pour a little oil into a deeper pan, fry it, when the onion has become yellowish and glassy. A dd finely chopped carrot, stir 5 min., add minced meat, black pepper, dry spice/ Vegeta and stir. Simmer for about 5–10 minutes, then add rice, stir constantly, then add chopped parsley, salt, red ground paprika and stir. Finally, add one egg, stir well and fast to make the filling compact, and put out the fire. Cooking the filling takes a total of 20 minutes. When the filling is done, set it aside. Take one longer spoon, fill the zucchini to the top, but leave enough space to cover with the tomato as you do with stuffed peppers, you can also do with potatoes if you prefer. Cut the tomatoes into rings and use the lower part of the tomato to close the zucchini, arrange them in a deeper earthen pot or a deeper pot. Pour water to half the zucchini. Leave the rest of the tomatoes aside, you will need for later. When you have finished this, then you will prioritize the spray. Spray: Blend the rest of the tomatoes, add the tomato paste, you can also mix it. Cut the rest of the potatoes into rings and set aside, you will need them later. Take one small deeper pan and heat the oil, over a slightly moderate heat. Meanwhile, chop 2 small cloves of garlic put them in heated oil and stir quickly, as soon as the onion has released the aroma. Then add flour, red ground paprika-allspice, reduce the heat and stir quickly. When the mixture has become compact, immediately add the peeled tomato and the blended tomato. Stir quickly, add a little water to cook for up to 7–8 minutes and finally add chopped parsley, salt to taste and little pepper. Pour the mixture into the pot with the zucchini, stir gently (if you are cooking in a baking dish for the oven, cover it), sprinkle with a little weed dill on top. Put zucchini seeds in a pot or together with the powder. That way, your zucchini will be even tastier! Then put the rest of the potatoes on the rings in the zucchini to cook together and sprinkle with weed dill a little more. If you bake them in the oven, bake them at 180 °C, cover with aluminum foil and 15 minutes before the end, remove the aluminum foil for. 10 minutes before the end, sprinkle with grated Parmesan cheese. Stuffed zucchini are baked just enough to soften and get color. I have baked for about 40–45 minutes at 180 °C, covered. Buon appetito! NOTE: You can keep this ready dish in the fridge for up to 4 days. You can also pack it in the freezer covered and store it for up to 2–3 months. You are not obliged to use an egg for the filling like I did, you can make the filling without it. In this dish, I have used weed dill, but you can use parsley. I also added potatoes for better taste, but you don't have to! Do you want to try something a little different? StuffedZucchini Perfect BreadedZucchini Zucchini meatballs Zucchini Patties Zucchini Risotto Risotto with Shrimps, Clams, and Zucchini Zucchini Moussaka #food #maindish #stiffed #zucchini #minced #meat #spray #serbian #meal #delicious #simple #recipe #foodie #foodlover #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.

Pasta in Cream of Zucchini and Bacon A fantastic Italian Mediterranean dish in zucchini and bacon cream that is very easy to prepare. With this dish, it is important to do everything step by step, and you will get a very tasty and irresistible meal. It's easy to make and ready quickly. Follow recipe. Ingredients: simple, total time: 40 min, 2 servings For Bacon : 1 Tbsp Olive oil EVO 100 g bacon/ diced in small cubes/or 2 small packages For Sauce : 2 small zucchini/with skin-sliced on half 1 whole clove of garlic 1/2 teaspoon thyme 1 teaspoon oregano 3 Tbsp liquid cooked pasta 2 Tablespoons Olive oil 3 fresh basil leaves/ and 2 for decoration 1/2 teaspoon salt black pepper to taste 2 Teaspoons Parmesan cheese/ grated For Pasta : 260 g pasta/ penne, macaroni, spaghetti, bucatini 3 liter water 1 tsp sea salt 2 Tbsp Olive Oil and tools : wok pan medium pot blender Pasta in Cream of Zucchini and Bacon Preparation: Prepare all the ingredients as described above. Pasta : Pour 3 liters of water into a medium pot, add sea salt and a little oil, wait for it to boil. While waiting for the water to boil, make the pasta cream. Cream : Pour very little oil into the wok pan, put the chopped bacon into cubes and fry until they are well browned. Fry about 10–15 minutes at moderate heat. Take them out with the help of a slotted spoon and place them on a kitchen towel in a plate. In the same pan, add chopped zucchini, fry with garlic until golden brown. In the meantime, add oregano, thyme, salt, and pepper to taste. Fry about 15 minutes. Take out the garlic, do not over-fry it! When the zucchini are fried and browned, turn off the heat. Separate one spoonful of zucchini and the rest put in a blender together with garlic, olive oil, and 3 basil leaves. Blend it into cream. Return the cream mixture to the wok pan. Do not turn on the heat until the dough is ready! When the water has boiled, add the pasta, cook according to the instructions until al dente. Put 3 tablespoons of pasta liquid in a small cup. Strain the pasta well. Add the drained pasta to the wok pan with sauce, 3 tablespoon liquid of cooked spaghetti, stir then add diced bacon. Mix it all well, add a 2 spoon of grated Parmesan if you like. Pour into shallow plates, decorate with basil leaves and Parmesan grated cheese. Buon appetito! NOTE: If you don't have fresh basil, you can also use dried basil, although fresh gives more aroma. In this pasta recipe, I used penne. Make sure you don't forget the liquid in which the pasta was cooked, you need 3-4 tablespoon. Instead of bacon, you can also use the bacon used by the Italians, "Guanciale"pork cheek bacon for carbonara. If you have some food left over, leave it covered in a plate or pan for the evening. Do you want to try something a little different? Zucchini Patties simple recipe Stuffed Zucchini Perfect Breaded Zucchini Zucchini meatballs Zucchini Patties Risotto with Shrimps, Clams, and Zucchini Zucchini Risotto #pasta #in #cream #of #zucchini #and #bacon #dish #meal #Italian #delicious #tasty #spaghetti #bucatini #macaroni #penne #maindish #creamy #foodie #foodlover #liunch #dinner #holiday #summer #simple #recipe #fodporn #blog #foodblogger #coffeetimelena #coffeetimewithlenaallin Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zucchini Moussaka Since it's zucchini time, I decided today to make a fantastic and delicious light zucchini dish for lunch, which is moussaka. It's a little longer preparation, but you can do itself a day before, then everything goes easier. I decided on zucchini because in my opinion, when it's in season summer you should consume them as much as possible because they are very healthy! Moussaka can be heavy, but if it is made in combination with potatoes, which is more of a winter version. This moussaka consists of a layer of fried zucchini, minced meat filling, mozzarella, dressing, and Parmesan cheese. As I said, the preparation takes time, but it's worth it to make this incredible dish! Now follow the steps of this recipe how I make, and you will be very delighted! Ingredients : baking dish 20x20 cm, simple, total time: 90 min,, 4 serving 6 zucchini/ cut into rings 5 mm 2 Tablespoons oil 1 big onion/ finely chopped 1 big carrot/finely chopped — or blended 640 g minced meat 2 cloves of garlic/ minced 2 teaspoon red ground pepper 1 Tablespoon fresh parsley/ finely chopped 1 teaspoon salt black pepper to taste flour as needed/ optional For Topping : 5 medium eggs 1/2 teaspoon salt black pepper to taste/ optional 1/2 teaspoon oregano 250 ml cooking cream 3 mozzarella/ grated 100 g Parmesan cheese/ grated as you like to sprinkle Zucchini Moussaka   Preparation : Wash the zucchini well and dry. Together with the shell, cut into rings 5 mm. Place in a bowl, add oregano, salt, and black pepper to taste. If you have smaller zucchini, cut them diagonally, that way you will get bigger and longer pieces. Mix well and let it stand 15 minutes. Shake off any excess water that remains at the bottom. Frying Zucchini : Heat the oil in a large pan over moderate heat and fry the zucchini 3 minutes each side, until they are lightly browned. You can also work on the grill. If you wish, you can also roll them in flour before frying if you want, I didn't do that this time. Place the fried zucchini on a kitchen towel to absorb excess fat. Set cooling aside. Finely chop the onion and garlic, peel and wash the carrot, then finely chop or blend. Filling : Pour 2 tablespoons of oil into a large pan, heat it over moderate heat. Add the chopped onion, stew until it becomes transparent, then add the chopped carrot, little seasoning (salt, black pepper) and stir well. After 5-7 minutes, add the minced meat, stir everything well, add a little salt and pepper, cover the pan, simmer for about 15–17 minutes, with stirring occasionally. In the meantime, add minced garlic. After the elapsed time, and when the liquid evaporated from the meat, add red ground pepper, finely chopped parsley and stir well. Simmer a few minutes. Control taste, add season as needed, then turn off heat. Processing : Brush a baking dish with a little oil, including the sides. Spread the minced meat filling in a bowl with 1 tbsp. Arrange 1 layer of zucchini, fill the gaps, sprinkle with Parmesan cheese, put about 3–4 tablespoons of minced meat filling, spread and level. Add the grated mozzarella, then sprinkle with oregano to taste. Close again with zucchini, sprinkle with Parmesan cheese, add oregano, then add the filling again, then close the mozzarella with the remaining zucchini, add a little filling (1 tablespoon) on top. Now make the topping for the moussaka and heat the oven. Dressing : Beat eggs with a little salt and oregano with adding cooking cream. Stir the mixture well, add 1 mozzarella grated or chopped in it. Pour over the zucchini and arrange grated Parmesan cheese on a top. Bake the moussaka in preheated oven at 180 °C for about 25-30 minutes. Moussaka is ready when the surface is well browned. Wait for the moussaka to cool down a bit, then cut it into 4 portions with grated Parmesan cheese. Buon appetito! Zucchini Moussaka NOTE : You can fry the zucchini and the filling for this moussaka the day before, so put it in the fridge for tomorrow's preparation, if that's easier for you. You can serve this moussaka with sour milk or sour cream. If you don't have cream for cooking, you can use 300 ml milk with a little flour added, without lumps, 2 flat spoons will be enough. If you don't like flour, you can add 200 ml sour cream or 200 ml milk. You can add more cream and fewer eggs, for example 3 eggs and 400 ml of cream. If you like it richer, you can also add 2 potatoes or 1 eggplant. There is no need to make tomato sauce for this moussaka, if you like that version then check out the recipe for Eggplant Parmigiana. Keep the rest of the food in the refrigerator for up to 2 days. Do you want to try something a little different? Risotto with Shrimps, Clams, and Zucchini Zucchini Risotto ZucchiniDonuts Zucchini meatballs Zucchini meatballs #Zucchini #Moussaka #italian #food #dish #meal #lunch #dinner #baking #oven #minced #meat #beef #pork #eggs #frying #topping #delicious #recipe #foodie #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.

Risotto with Shrimps, Clams, and Zucchini A Mediterranean healthy and quick meal of risotto with shrimps, clams, and zucchini ready in just 25 minutes. Follow recipe. Ingredients : simple, total time: 30 min. 2 Tbsp Olive oil EVO 1 big clove of garlic/ minced 500 g shrimps and clams 1 zucchini/ sliced 100 ml white wine 200 g rice 550 ml water salt and pepper to taste fresh parsley/ finely chopped Risotto with Shrimps, Clams, and Zucchini Preparation : Fry the garlic in olive oil over low-medium heat, after half a minute add the shrimps sauté for 3 minutes. Then add the clams, sliced zucchini, stir for about a 1-2 minutes. Pour in the white wine, sauté until the alcohol has evaporated, about 3 minute. Add the rice, mix everything together and sauté for about 1–2 minutes. Pour water, season to taste, let the rice swell. (Add water every 12–15 minutes and cook over low-medium heat.) Sprinkle with chopped parsley. Turn off the heat. Serve warm with spicy oil and slice of lemon. Buon appetito! Do you want to try something a little different? ZucchiniMoussaka Zucchini Patties simple recipe Zucchini Meatballs Zucchini Risotto Zucchini Patties #risotto #with #shrimps #clams #and #zucchini #Mediterranean #delicious #healthy #food #rice #lunch #dinner #healthyfood #healthyrecipe #foodblogger #foodie #foodporn #foodlover #foodstagram #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zucchini Risotto Today I made a light, healthy and fantastic dish that you don't have to eat with bread, and that is risotto with zucchini. I literally used what I had of vegetables in the fridge, you can add some more vegetables if you like. You can definitely serve this light risotto with some steak, but I ate it without bread and meat as a main meal, and it was enough! Follow recipe. Ingredients: simple, total time: 35 min. 2 serving 2 zucchini/ chopped 150 ml rice spring onion/ only white part, chopped pinch of salt black pepper to taste 1 Tablespoon Olive oil EVO 1 Tablespoon butter 2 Tablespoon Parmesan cheese/ grated 400 ml vegetable broth Zucchini Risotto Preparation: Prepare all the ingredients as described above. Fry chopped spring onion (white part) and zucchini for about 10 minutes in a little oil, stirring occasionally. Add the rice and simmer for about 1 minute, then pour over 200 ml of broth. Add salt and pepper to taste, let it simmer for 10 minutes, until the rice swells. Then add 200 ml of broth again. Cook for about 8–10 minutes. When the rice is almost soft, add the butter and stir well. Cook for another 2 minutes, then immediately add the grated Parmesan cheese. Stir fast, then turn off the heat. Serve warm in a shallow plate. Buon appetito! NOTE : From vegetables, you can add carrot, eggplant (half), fennel. Cook the chopped fennel in salted water for about 8 minutes, then add it to the zucchini. For eggplant is different. Eggplant cut into cubes with the peel, salt and leave to stand for 20 minutes. Add the same as the zucchini. If you want it even richer, you can add tomatoes cut into cubes and without the skin after the zucchini and eggplant or 2 tbsp tomato paste. In next recipe I will add this delicious risotto. If you like stronger flavors, you can add 1 garlic clove and diced smoked bacon, which go fantastically with zucchini. Do you want to try something a little different? Risotto with Shrimps, Clams, and Zucchini Zucchini meatballs Perfect Breaded Zucchini Zucchini Patties simple recipe ZucchiniMoussaka #zucchini #risotto #simple #dish #sidedish #lunch #dinner #food #mediterranean #recipe #italian #delicious #healthy #meal #foodie #foodporn #foodlover #blog #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Meatballs in Tomato Sauce Lena I love meatballs and I often make them, this is a recipe of my aunt and mom, so I will share it with you. They are very tasty, just to emphasize that when you make meat for meatballs, it is better to stand in the fridge for about 30 min. then you make meatballs. The mixture must be compact, if you find it quite gooey, feel free to add more pretzels. For these meatballs, I used mixed beef and pork, and for the tomato sauce, I used salsa tomatoes. Follow recipe. Ingredients: simple, total time: 40 min. 18 meatballs For Meatballs: 500 g minced beef meat/ or beef and pork 1 egg 1 onion/ finely chopped 3 cloves garlic/ minced 2 tsp bio dry spice Vegeta 1 Tbsp vegetable oil 1 tsp red ground paprika 1/2 tsp salt 2 tsp ground black pepper 2-3 Tbsp breadcrumbs 3 tsp fresh parsley/ or 1 full Tbsp fresh finely chopped For the Sauce: 100 ml oil 3 Tbsp flour 500 ml of tomato juice boiled 1/2 tsp dry spice Vegeta a pinch of salt and pepper 1 tsp sugar 1 Tbsp parsley leaves/ finely chopped 200 ml of water Meatballs in Tomato Sauce Lena Preparation : Meatballs: Finely chop the onion and garlic and mix them into the meat. Add one egg, pretzels, and other spices. Squeeze everything well with your hands. Shape the resulting mixture into small meatballs, and then fry them in oil. (you can roll the meatballs in flour if you like, this is optional as you wish before frying). When are the meatballs done, place them on a paper napkin to drain off the excess fat. Sauce: Fry a cup of oil 100 ml, with 3 Tbsp flour until the flour turns brown, add boiled tomatoes and stir to prevent lumps. Pour a little water into the mixture and cook for 2–3 minutes. Add little salt, dry spice/ Vegeta and sugar, stir well reduce heat to low and cook for another 10–15 minutes, covered. Add fried meatballs to tomato sauce. When is done put a finely chopped parsley, serve it as a side dish (potato, polenta, with pasta like Italians :) with these fabulous meatballs. Buon appetito! #meatballs #mincedmeat #tomato #sauce #serbian #food #maindishes #recipe #food #foodblogger #blog #coffeetimelena #foodlover #foodie #foodblog #minced #meat #delcious #serbianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

A Simple Green Bean Salad with Carrots Beautiful and delicious healthy bean salad with carrots and pine nuts. Very simple and fast. You can combine it with meat and mushrooms or just vegetables. If you are using meat and mushrooms, forget the balsamic vinegar and just use soy sauce. In this recipe, I used mini carrots, which I bought at the PAM market, and if you don't find any, you can cut them into strips and then cut them in half or cut them into rings. You can also serve this salad as a side dish! The salad is very tasty and healthy, and it is easy to prepare. Follow recipe. Ingredients: simple, total time: 40 min. 4 servings 1 onion/ finely chopped 2 cloves garlic/ minced 450 g of green beans/ boiled and halved 2 carrots/ chopped into rings/ or small carrots 100 g button mushrooms/ cut into leaves, optional 100 g veal fillet / cut into strips and halved, optional 1/2 tsp salt black pepper to taste 1/2 Tbsp fresh weed dill/ finely chopped or 1 Tbsp fresh parsley Olive oil to taste pine nuts as desired/ optional soy sauce / or balsamic vinegar - only for vegetables A Simple Green Bean Salad with Carrots Preparation Clean the green beans from the ends and wash them well and add boiling water. When it boils, add the green beans to cook for about 6–7 minutes. Strain well and allow cooling. Sauté finely chopped onion and garlic and carrot in oil. Simmer for about 5 minutes. If you have decided on mushrooms or fillet of meat cut into strips or cubes, add them to the pan and simmer until the mushrooms release their liquid. Add boiled green beans, season, and occasionally add a little water until the vegetables soften. Add pine nuts as desired. Cook about 15–20 minutes. (If you want to use soy sauce, put 5 minutes just before the end and mix well.) When it's over, cool and refrigerate for 1 hour. (If you use basil vinegar, drizzle when the vegetables are already chilled.) Drizzle with olive oil, and mix well. Before serving, add weed dill or fresh primrose and stir. Serve the salad cold with some side dish and roast. Buon appetito! NOTE: If you use mushrooms and meat in this salad, then you cannot use balsamic vinegar, this only applies if it is vegetables. For meat and mushroom, use only soy sauce. Keep the salad in the refrigerator for up to 2 days. Do you want to try something a little different? Green Beans salad with Carrots Stewed Carrots with Lemon Juice and Cumin Lena Simple Stew of Carrots -Vojvodina Style Carrot and Zucchini Sticks #food #salad #greenbeans #weeddill #carrots #tasty #pinenuts #recipe #food #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Authentic Tartare Sauce This is an authentic French recipe for tartar sauce. You can also combine it with other herbs if you don't have certain foods in the house, for example with parsley, allspice, in any case you will get a fantastic taste. It is prepared very quickly and simply. This sauce is served with fish, meat, salads and sandwiches. Follow recipe. Ingredients : simple,mtotal time: 20 min. 230 g mayonnaise 1 Tbsp capers/ finely chopped 1 bunch of parsley/ finely chopped 2 pickles/ finely chopped 1 hard-boiled egg yolk 1 bunch of tarragon/ or anise 1 Burgundy mustard 1 bunch chervil/ finely chopped 1 onion/ finely chopped salt and black pepper to taste Authentic   Tartare Sauce Preparation: Finely chop the pickles and capers. Peel the spring onion and finely chop it. Then chop the tarragon, parsley and chervil. In a bowl, mix the mayonnaise, hard-boiled egg yolk, Burgundy mustard, pickles, capers, tarragon, parsley, chervil and onion. Season with salt and pepper. Mix well or blend. Serve tartar with fish, meat, salads or sandwiches. Enjoy! NOTE: Keep the sauce covered in the refrigerator for up to 2 days. Do you want to try something a little different? Tartar Sauce Mayonnaise Homemade Horseradish Sauce Garlic Sauce -Toum Salmon in Spinach Sauce Garlic Sauce Parsley Sauce Weed Dill Sauce PHOTO SOURCE: https://www.freepik.com/free-photo/cream-salad-bowl_1287390.htm#fromView=search&page=1&position=26&uuid=1e197818-653b-4898-b146-ffc5785268da&query=tartar+sauce #Authentic #tartare #sauce #homemade #simple #recipe #sauceandcreams #food #fish #meat #salad #sendwich #easycoooking #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Kebabs- Čevapčići Delicious chicken kebabs — ćevapčići, which are melted in the mouth, It is very easy to prepare, and you can combine them with any light salad or some other vegetable or potato. Follow recipe. Ingredients: very easy, total time: 45 min., 4 persons 1 kg minced chicken 1 red onion 2 cloves of garlic 1 full Tbsp of fresh primrose 1 egg 80 g pretzels 1/2 tsp salt 1 tsp pepper 1 tsp dry spice/ Vegeta 1 tsp red ground sweet pepper 1 tsp chopped hot pepper (optional) Frying oil Chicken Kebabs- Čevapčići Chicken Kebabs- Čevapčići Preparation: In a blender put the washed primrose, onion cut into 4 parts and garlic cloves and blend. Put the blended mixture into the minced chicken white meat. Then add all the dry ingredients. Season with salt and pepper to taste. Then add the egg and 40 g of breadcrumbs and mix the mixture well with your hands. The mixture must be stirred for about 10–15 minutes. When the mixture is well even, leave it in the fridge to stand for 30 minutes. After the time has elapsed, take the mixture and one plate a little and shape the kebabs with your hands, and place them on the oiled plate. Take the frying oil, and pour 1 tablespoon of oil into the pan, wait for the oil to heat up over a slightly moderate heat, arrange your kebabs and fry them for about 4–5 minutes on each side. When they are done, place them on kitchen paper to soak up the oil. Serve with a salad or some vegetable that you prefer. Buon appetito! NOTE: You can cover the rest of the meat with foil, leave it in the fridge for tomorrow. #chicken #kebab #grill #cevapcici #serbianfood #recipe #homamade #kebabs #chicken #meat #delicious #recipe #homemade #serbian #foodblogger #blog #foodie #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Vanilla Cookies Vanillas biscuits or cookies are made in several ways, you can supplement them with walnuts, or almonds, or they can be plain, with the addition of lemon peel, but vanilla extract is present everywhere, even jam. Vanilla cakes are easy and simple to prepare. They are ready quickly. Follow the recipe. I ngredients: mold 2.5-3 cm, simple, total time: 65 min. 25–30 biscuits 300 g of flour 200 g of softened butter or fat 100 g of icing sugar 1 egg yolk 1 bag of vanilla sugar/ 10 g 1 pinch of salt powdered sugar for dusting For the Filling: apricot jam or your preference 1/2 teaspoon of vanilla essence Vanilla Cookies Preparation: Preheat the oven to 170 °C. In a large bowl, mix the flour, powdered sugar, vanilla sugar and pinch of salt. Add the softened butter cut into small pieces and work the dough with your hands or with a food processor until it becomes a homogeneous mass. Add the egg yolk and continue kneading until the dough becomes smooth. Form the dough into a ball, cover it with plastic wrap, and place it in the refrigerator for about 30 minutes. Remove the dough from the refrigerator and shape the dough into balls the size of a walnut. Squeeze each ball between your hands to form an oval shape, and then fold it in slightly, so the ends are pointing slightly up. You can work with the help of a mold: Roll out the dough with a rolling pin on a floured work surface, let the dough be about 5-6 mm thick and pull out the molds. Place the vanilla cookies on a baking sheet lined with parchment paper, bake in a preheated oven for about 15–20 minutes, or until golden brown. Do not allow them to be overcooked because the vanilla beans must be more pale. Let the vanilla beans cool completely. Mix the jam with the vanilla essence. Take a vanilla extract and spread some jam on it and cover it with another vanilla extract, creating a shaped cookie. Continue until you run out of vanilla. Sprinkle the vanilla beans with icing sugar before serving. Enjoy! Buon appetito! #food #dessert #cookies #biscuits #vanilla #jam #flour #simple #delicious #recipe #blog #coffeetimelena #foodblogger #dessertlover #cakelover #foodie #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Vanilla Biscuits Lena This recipe is how I make vanilla and my mum, too, they are very delicious. Very delicious, fragrant and soft cookies. These cookies are made on the eve of the New Year holidays in Serbia and everyone loves them. This is one of the best recipes. Follow recipe. Ingredients:   mold 30 cm round , simple, total time: 80 min. 320 g flour 250 g butter or pig fat (homemade lard) 3 eggs 250 g ground walnuts 180 g of sugar 1 bag of vanilla sugar/ 10 g 1/2 lemon zest 1 juice of 1 lemon 60 g ground hazelnuts -------------------------------------- 1 cup powdered sugar for sprinkling apricot jam 2 bags of vanilla sugar/ 20 g Homemade vanilla biscuits Lena Preparation: Mix butter or lard with a mixer, then add sugar, work again with a mixer. When you have done that, add 3 egg yolks that you separated from the egg whites, (egg whites will be needed later ), add walnuts, vanilla sugar, lemon peel and lemon juice, mix well. Then gradually add flour to the mixture, now do it with a spatula and then go to work with your hands to knead the vanilla dough. When you have worked out and got a nice smooth dough, transfer it to the work surface, flour the work table a little so that the dough does not stick to the dough. Roll out the dough to a thickness of 8 mm with a rolling pin, take the mold and take out the rolls. When you are done, arrange them on the baking tray. Now take the egg whites, beat until you get a thick mixture. Then take out the egg whites with a spoon and apply only the upper part of the roll and sprinkle them with hazelnuts where you put the egg whites. Apply egg whites and hazelnuts only on the upper part of the vanilla, although you can also use the lower ones if you want. When you are done, bake them at 160 °C for 10–15 minutes. Must not be darkening, the dough must be white and beige! After baking, roll them in powdered sugar mixed with 2 bags vanilla sugar. Arrange them on a tray, after 2 days they are best because they soften. I believe you like the recipe and that you will make vanilla in the future. Serve. Buon appetito! NOTE: Instead of hazelnuts, you can also put half a walnut from the shell as a decoration. It's better for me like this. Grind the hazelnuts, that goes without saying;) Homemade Vanilla Biscuits Lena #food #dessert #vanilla #cookies #biscuits #antique #dessert #newyear #eve #recipe #simple #dessertlover #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Tiramisu An Italian delicacy that has no equal! Famous and known all over the world! This is my recipe I got from my aunt and I can tell you it is fantastic! The cake is soft and melts in your mouth, and the real euphoria is when you bring out the cake, and it looks perfect and decorative. Everyone asked me about this recipe, but I always kept it a secret, so here I am presenting it to you for the first time. I believe that you will definitely enjoy these wonderful and delicious snacks and that you will make it more than once. Follow recipe. The Best Tiramisu Lena Ingredients: 30×20 bowl, cm simple, total time: 60 min., 15 serving 300 g of sponge cake -Vicenzovo/ Savoyardi 750 g of mascarpone 5 eggs 120 g of sugar 300 ml of strong coffee 20 g of bitter cocoa 2 spoons of Marsala dolce 3 full Tablespoon sugar for egg whites The Best Tiramisu Lena Preparation: Cream: Separate the yolks from the whites. Beat egg yolks with sugar until you get a compact cream, 10 minutes. Stir in the mascarpone for 3–4 minutes. Gradually add the mascarpone to the egg yolks with the help of a spatula. Mix well with a mixer to combine well and get a nice cream, 5–7 minutes. When you're done, set it aside. Wash and dry well the spatula and mixer parts. Then take the egg whites and beat it vigorously with a mixer and gradually add 1 full spoonful of sugar (x 3 times), until you get a firm and snowy form, 10 minutes. When is finished, and you get a snowy form, with the help of a spatula, gradually add the mixed snow form to the cream, mix until you get a compact cream, 10 minutes. You will divide this cream into 3 parts. Then brew strong coffee and add Marsala and mix well. (With that emulsion, you will sprinkle only the first row of cookies with the help of a small spoon, only on the first row of cookies! ) After that, you will dip the other cookies in the emulsion, which you will see in the following recipe. Arrange the cookies vertically and then horizontally, where there is less space, repeat the upper part as well. The Best Tiramisu Lena Processing: Take a bowl and put a small layer of cream, then spread it over the whole bowl and on the sides, then arrange the first row of biscuits on the bottom of the refractory bowl. While making sure that there is no free space between the biscuits, fill them well. Sprinkle them with coffee emulsion with the help of a little spoon. After that, apply the first part of the cream on the cookies and level with spatula. When you have finished the first row of cookies and leveled the cream. Now you will dip the biscuits in the coffee and Marsala emulsion and arrange them next to each other. If you have some coffee left, add it to the cookies, no too much. Repeat the cream coating and level with a spatula. I needed about 4 full big spoons of cream for each row! When you have finished the second layer with biscuits and cream, the third part of the remaining cream you will do cake syringe to make smaller balls. Arrange decorative balls next to each other, so that it looks more beautiful in this cake. Sprinkle with cocoa from above using a small sieve. Place the cake in the fridge to cool for at least 2 hours, carefully so as not to damage the tops of the cake. Enjoy the bites! Buon appetito! NOTE: In case you want to avoid this last part with the syringe and the decoration of this cake, then reduce the ingredients of: mascarpone by 200 g, sugar by 40 g and eggs by 2 less. Do you want to try something a little different? Creamy Tiramisu Tiramisu Balls Tiramisu in a Cup Chestnut Tiramisu Tiramisu White Cake Simple Tiramisu recipe, the best bite cake The Best Tiramisu Lena #food #dessert #best #cake #Tiramisu #italian #creamy #nobake #fast #quick #cocoa #savoyardi #marsala #coffee #eggs #mascarpone #recipe #coffetimelena #homemade #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

AIR QUALITY My dear, whatever you are interested in regarding air quality and other heavy metals that are present in our air, read from the PDF attachment, you must If you are worried about our children and the future of this country… You will connect by yourself without me writing. NOTE: Download the Ventusky app and monitor the situation on the Earth. AIR QUALITY #health #alternative #medicine #air #quality #blog #foodblog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Serbian Fish soup Serbian-style fish stew is a simple preparation and a relatively quick method. You can use any river or sea fish of your choice in this soup. Covered with vegetables and tomato juice, it gives a special taste! Follow recipe. Ingredients : simple, total time: 1 h 30 min. 4 -6 serving 1.5 kg of fish/ preferably a combination of carp, catfish, and perch 1 cube vegetable soup 2 heads of onion/ finely chopped 2 carrots/ diced 1 parsley root/ diced 1 bunch of parsley leaves/ finely chopped 2 red peppers/ hot or bell peppers as desired 2 tomatoes/ chopped 300-400 ml of cooked tomatoes juice 1 Tbsp of allspice/ red ground paprika 2 bay leaves salt and pepper to taste 1 tsp of crushed hot pepper/ for those who like spicy 100 ml of white wine 1 glass of water mixed with a spoonful of flour/ optional, for a thicker broth Blender Big deep pot water as needed Serbian Fish   soup Preparation : Clean the fish, wash it and cut it into larger pieces. You can also use the fish head and tail, because they give a special flavor to the broth. Pour about 2.5 liters of water into a large pot, add finely chopped onion, carrot and parsley root, cube soup, as well as a bay leaf. Cook over low heat until the vegetables are tender, about 30 minutes. When the vegetables are soft, add allspice, minced garlic, blended peppers, chopped tomatoes and tomato juice. Add the pieces of fish and pour in the white wine. Cook on low heat for about 30–45 minutes. Towards the end of cooking, add finely chopped parsley leaves, salt, pepper and hot pepper if you like a more spicy taste. The broth is ready when it takes on a nice color and the vegetables are combined with the liquid. If you want a thicker broth, add flour mixed with a little water and cook for another 5–10 minutes. Serve the soup warm, with homemade bread or cornbread, and it must be accompanied by a glass of good brandy or white wine, just like the fishermen used to do. Buon appetito! NOTE : You can combine this soup with pasta or boiled potatoes . If you want, in the first terminal cooking, when the vegetables have softened, you can blend them with a little liquid, so the broth will thicken. Leave the bay leaf in the pot. Keep the broth covered, in the refrigerator, for 4 days. #Serbian #fish #soup #food #lunch #dinner #maindish #carp #catfish #perch #stew #vegetables #simple #recipe #blog #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. PHOTO SOURCE: https://www.freepik.com/free-photo/traditional-georgian-soup-table_7802218.htm#fromView=search&page=2&position=11&uuid=7d805734-c8a7-4d11-8fdd-096f58c06555&query=riblja+corba