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Svrljiški Belmuž Svrljiški belmuž is a traditional dish originating from the mountainous regions of the southeastern part of Serbia, which is on the list of the intangible cultural heritage of Serbia. This dish is representative from Negotin to Svrljig and Pirot. Belmuž is traditionally made from young sheep's and cow's cheese and corn flour . This dish was mainly prepared by the male population, in bigger cauldrons because it needed more power, which is why it got the name Belmuž. It is being prepared before Djurdjevdan and other Serbian celebrations. This is shepherd's food even today in the eastern and southern part of Serbia. The dish is extremely healthy and is in the third place on the gastronomic platform. In addition to being delicious, it is also an economical dish. It is served with scones and sour milk. Follow recipe. Ingredients : simple, total time: 2-4 serving 1 kg young cow's cheese or sheep's cheese/ not older than 2 days 0.5 ml salt/ or to taste small bowl of corn flour / or wheat flour — as needed Svrljiški Belmuž Preparation : Take a 1 kg of young cow's or sheep's cheese, stir constantly over low moderate heat until it becomes mushy, add salt — (if the cheese is salty, be careful not to oversale it), stir constantly, until you get liquid coexistence. Then, gradually add flour until you get the desired consistency and constantly stir about 10 minutes on low to moderate heat. Belmuž must be stretchy, but not too much dense. Turn off the heat and serve immediately with bread and sour milk. Buon appetito! NOTE: When making Belmuž, it is important not to use old cheese, but to make it young, no more than two days. There is no exact measure of flour, but it must be added gradually until the desired thickness. #svrljiški #belmuž #food #breakfast #dinner #healthy #food #maindish #blog #cheese #cornflour #foodies #meal #foodlobver #foodblogger #delicious #healthyfood #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sea Bass Baked in the Oven in Juice with a Side Dish of Potato Salad Very quickly and deliciously, sea bass baked in the oven with a side dish of potato salad. The preparation is very simple and easy, and this is one of the ways I prepare it. This is low-calorie, I warmly recommend. Follow recipe. Ingredients: simple, total time: 1h 20 min, 4 serving 4 fresh sea bass fish /cleaned 4 potatoes/ diced 1 onion /finely chopped 2 cloves of garlic 1 Tablespoon fresh primrose Vegeta / bio dry spice to taste cayenne pepper to taste salt and pepper to taste olive oil Sea Bass baked in the Oven in juice with a Side Dish of Potato Salad Preparation: Wash all sea bass fish and clean them well from scales, taking care not to damage the fins and wash them well again and make sure you have cleaned it well. Use scissors to remove the fins on the sides and bottom. Cut the lower part of the stomach, being careful not to go deep so as not to cut the gut of the fish that is felt. Remove all the entrails of the fish and discard and rinse the fish again. The fish should be free of blood and some leftovers from the inside. Dry the fish well with a kitchen towel, it must not be wet! Season the fish inside and out: with salt, dry spice/ Vegeta, ground pepper, pepper and add finely chopped garlic Use a knife to make 3 cuts on both sides and put it in one bag and pour 3–4 tablespoons of olive oil and let it stand for 30 minutes. After that, cut the bag and pour it into the pan, bake in a preheated oven at 200 degrees for 30 minutes. While the fish is roasting, you make a potato salad. See the recipe here! Serve in a plate with a side of potato salad, and sprinkle a little over fish and potatoes with primrose leaves that you previously chopped into small pieces. Buon appetito! #food #maindish #fish #seabass #seafood #lunch #sunday #mediteranean #delicious #simple #maindish #dinner #baked #oven #juice #potato #salad #recipe #simple #homemade #healthy #healthyfood #blog #foodlover #fishlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baked Gilthead Sea Bream Baked gilt head sea bream in this Mediterranean way can only be pleasant. I'm a fan of fish. It’s a fantastic recipe, try it, it is very delicious! Follow recipe. Ingredients: simple, total time: 2 people 600 g sea bream/ 2 pieces 1/2 lemon/slices olive oil spices: pepper, dried celery, coarse salt, fresh garlic, parsley, Vegeta-dry spice, chilly pepper Potato Salad : 5 pieces of medium potatoes with skin 1/2 red onion/ or yellow onion olive oil to taste apple cider vinegar to taste spices /salt, pepper and finely chopped parsley Baked Gilthead Sea Bream Preparation: Clean the gilthead sea bream, wash it well and marinate for 30 minutes in olive oil, dry spice-Vegeta, and black pepper. Fill the marinated gilthead sea bream in this way and coat the whole marinade with olive oil, pepper, Vegeta, celery, garlic, parsley, and a little coarse salt. Bake it at 200 °C in a fireproof dish covered with aluminum foil. After 15 minutes, remove the aluminum foil, pour the fish with the baking juice and continue baking for another 20–25 minutes. Baking depending on the size of the fish. Drizzle with lemon juice. When the gilthead has taken on a brown-gold color, take it out of the oven and serve with fried potatoes or potato salad . See recipe! Buon appetito! #Baked #Gilthead #Sea #Bream #Mediterranean #food #simple #delicious #recipe #foodie #foodlover #blog #seafood #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.

Chard Sarma Delicious and healthy dish, chard sarma, which can replace greens or vine leaves. This is food that is eaten in the spring and is very often prepared in Serbia. It is served with sour milk because it makes it taste even better. Be sure to make it because it is chard season now and there are plenty of them. Follow recipe. Ingredients : medium, total time: 100 min., 6 servings 1 onion/ finely chopped 1 teaspoon dry spice / Vegeta 2-3 Tablespoons oil 350 g minced pork 150 g minced beef 26 chard leaves /boiled in boiling water for 5 seconds 70 g of rice 2 cloves garlic/finely chopped 2 teaspoons red ground pepper 1 teaspoon salt 1/2 teaspoon pepper 1 egg Chard Sarma Preparation: Prepare all the ingredients as described above. Wash the chard leaves well and then remove the stalks, thin with a knife the veins of the leaves so that they can roll well. Fill a deeper pot with half the water and add salt and bring to the boil. As soon as the water has boiled, add all the chard leaves and cook for only a few seconds (5 seconds), remove everything with the help of a slotted flat fork and leave it on the strainer to cool. In the meantime, you will prepare the filling. Chard Sarma Filling: Peel the onion finely and wait for it to get a glassy appearance for about 1–2 minutes, then add the dry Vegeta spice and stir. Immediately after that add the minced meat and stir the ingredients, cover the pot and cook for about 10 minutes, then immediately after that while there is still liquid add the rice and ground paprika and stir, then cover the pot. Cook for about 7 minutes, then add salt and pepper to taste, chopped garlic and mix all ingredients well. Cover the pot again and cook for about 7–10 minutes, if necessary add a little water to soften the rice and cook until the mixture is compact and without a lot of liquid and ready for filling. When the mixture is ready, finally remove the pot from the heat and add 1 egg and mix everything quickly, then return to the heat again for about 1 minute, and turn off the heat. Allow the ingredients to cool slightly before filling. Processing: Take a refractory pan 40×30 cm and grease with grease or oil Take the carefully cooled leaves and place them on a flat board, fill them with 1 -1.5 tablespoons of the filling and arrange. Fold the sides of the sheets towards the inside of the filling and roll into rolls, so arrange the prepared rolls in a baking tray in two rows. If you have leftover leaves, put them aside or cover with chard leaves. When you have finished filling the sarma, add a little water, just enough to cover the lower part of the sarma. Bake at 180 °C for about 45 minutes. During baking, check the water if it is necessary to add water. Cover with aluminum foil for 10 minutes before the end. Sarmice should be slightly browned and there should be little liquid in the pan. Serve warm with the addition of sour milk. Buon appetito! NOTE: Keep the rest of the sarma in the refrigerator for up to 5 days. You can freeze them for up to 2 months in special aluminum boxes with lids. #food #maindishes #maindish #sarma #sarmica #mincedmeat #rice #pork #beef #chard #delicious #tasty #serbianfood #foodblogger #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Serbian Sarma Homemade Serbian sarma is a favorite dish of all generations. A Serbian specialty of all Serbian kitchens and it is made in several ways, you can cook them in the oven or on the stove. It seems like a complicated dish, but it really isn't when you follow each step by step. Some like large sarma, while others like smaller ones, and it's all a matter of choosing. Big sarma require bigger leaves and also consume more stuffing. Small sarma are convenient to handle, but require a lot more work. Even at the first bite, two approaches to sarma are distinguished: some use only beef for the sarma filling, while others use a mixture of beef and pork. But that's a matter of taste. That's why I'll simplify for you the simplest way to make it! For this recipe, it is recommended that you have a super chopper, wok pan and good will. Follow the recipe. Ingredients : cup measure 150 ml, total time: 6 serving 1 large head of sauerkraut/ separated washed leaves 600 g of ground beef/ can also be minced pork and beef 1 medium onion/ finely chopped 70 g smoked bacon/ diced for filling 1 carrot/ finely chopped/ optional 2 cups of white rice/ washed few times under cold water 1 head of garlic/ peeled 200 g of dry ribs 100 g smoked bacon/ diced 1/2 teaspoon salt/ or to taste 1 teaspoon dry spice/ Vegeta 1 Tbsp red ground pepper 1/2 teaspoon black pepper/ or to taste 2 bay leaves 15 peppercorns basil/ optional oregano/ optional Homemade Serbian Sarma Preparation : In the description of the recipe, where I put it as optional, you are not obliged to use them. And I will explain step by step how it is done. Preparation of Sauerkraut : With a knife, remove the thickened part of the leaf that connects it to the root, because the stems will be easier to twist later. After that, the prepared coots must be washed with cold water. So that the sarma is not too sour, so leave it in a colander to drain. For Filling : If you like a larger meat filling for sarma, you can grind it only once, it is usually ground twice. It will be easier and faster to cut carrots and onion into super chopper. Carrot is optional you do not need to add it if you prefer the taste of meat, this addition weakens the taste of meat. Sauté a finely chopped head of onion in hot fat, when it becomes transparent, add finely chopped bacon and carrot, mix it all and stew for about 10 minutes on moderate heat. Add minced meat, mix the ingredients well and cover the pan. Cook on low to moderate heat. Immediately add 1/2 teaspoon of ground pepper, 1/2 teaspoon salt, 1 teaspoon of Vegeta dry seasoning and 1 teaspoon of ground red pepper to the minced meat. Stew for about 5–7 minutes, then add two cups of washed rice, cook for another 7 minutes. Now, if you want, you can add these herbal spices: parsley, basil and oregano, of your choice. Stir and remove from the heat. Filling Sarma Sauerkraut: A cleaned and washed sauerkraut leaf is placed in the palm of the hand, then closer to the root and in the middle, put 1 spoonful of stuffing for sarme. Then it begins to roll, but as soon as the filling is covered, the ends of the sheet bend inward, so continue rolling until the end. Sorting Sarma : Apart from cooking pots, you can choose a wider and deeper pot with a lid, or for baking in the oven, a fireproof baking bowl or terracotta. Coat the terracotta with oil before baking. Three or four leaves of unused sauerkraut place on the bottom of the pot, and the rest of the sliced ​​bacon cloves of garlic cut into smaller pieces are sprinkled over them. Peppercorns and bay leaf place in the bottom of the pot. Only then are the layers arranged: first around the perimeter in a circle, and then in between, until the bottom is covered. Above this row, put anything made of dry meat, preferably dry ribs. Then go to the sarma again, between which pieces of cleaned garlic and bacon or pieces of dry ribs are tucked in, then again the sarma, if there are any left. When the arrangement of the sarma is finished, the sarma is poured with cold water to soak it well, then placed on the heat. Sarma must be topped up, with hot water, as needed. Cook the sarma for about 2 hours on the stove over moderate heat, covered. After 1 hour of cooking, reduce the heat, and uncover pot. Control taste, add spices as needed. If you bake them in the oven, put them in a preheated oven at 180 °C for about 1 hour and 50 minutes. Cover with a lid or aluminum foil. Every 30 minutes, control, and water as needed. Serve warm with sour milk if you like. This is real Serbian sarma! Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 4 days. You can pack them in the freezer in special boxes with lids for up to 2 months. Do you want to try something a little different? Original old recipe Sarma as a Serbian brand Sarme in a Pressure Cooker, Southern Serbian way Serbian Sarma of the Užice Region Sarma Lena Chard Sarma Top Sarma Lena Spicy Sarma Sarma as a Serbian Traditional Food Macedonian Baked Sarma Lena Original old recipe Sarma as a Serbian brand #homemade #Serbian #sarma #food #dish #maindish #lunch #Sunday #delicious #traditional #easy #simplek #recipe #blog #coffeetimelena #coffeetimewithlena #foodblogger #foodies #foolovers Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Serbian Patties Patties in a simple and Serbian way, very economical and simple. The meat is juicy and very tasty! Lunch that you will have on the table in just a few minutes. Follow recipe. Ingredients: simple, total time: 35 min. 2 serving 300 g of minced meat/ pork and beef 1 small onion/ finely chopped or blended 1 clove of garlic/ minced, optional 1 tsp meat seasoning/ or dry bio spice-Vegeta pinch of salt 1/2 tsp black pepper/ or to taste 1 tsp red ground pepper 1 Tablespoon oil pinch of red-hot crushed paprika/ optional 1 flat tsp of baking soda Serbian Patties Preparation: Put the minced meat in a deep container, add finely chopped onion (make sure it is chopped very finely). You can add minced garlic too if you like. Add red ground paprika, spices, little oil, black pepper and baking soda. Mix everything, until uniform well. Oil your hands, form smaller patties, then place them on a greased tray. Fry in a pan with little oil at a moderate heat, until nicely browned on both side. Serve with chopped onion, some sauce, or salad as desired. Buon appetito! NOTE: You can add some flour and breadcrumbs with the addition of 1 egg to this mixture. The mixture should not be too firm, but more gooey. That's good because you gain in volume. In addition, you will need to add more spices compared to this recipe, you have to judge for yourself. When creating these burgers, oil your hands a little so that shaping will be easier. You can make kebabs from this mixture. You can prepare this mixture the day before, covered with transparent foil, in the refrigerator. Double the quantity if there are more of you. Keep baked burgers for up to 3 to 4 days in the refrigerator. #serbian #patties #delicious #simple #recipe #food #maindish #dish #lunch #dinner #minced #meat #burgers #frying #easy #foodie #foodlover #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Soup with Tortellini Lena There is nothing easier than Bologna soup with tortellini, it is easy to make and very delicious! You can use the cooked vegetables as an addition to the Bolognese sauce, or if you like, add it to the soup, although it does not follow the Bologna recipe. Follow recipe. Ingredients for 2.5 liters vegetable broth : simple, total time: 1h 35, 6 serving 1 carrot/ diced 1 stalk of celery/ finely chopped 1 potato/ diced 1/2 of onion 1 zucchini/ diced 2-3 of tomatoes/ diced 2.5 liter of water salt to taste For after: 500 g tortellini/ fresh Parmesan cheese/ grated to taste salt to taste parsley leaves/ finely chopped for decorate Soup with tortellini Lena Preparation: You will first start by making vegetable soup, take all the vegetables, wash them well and clean them. Cut them into larger pieces, pour 2.5 liters of water, add all the vegetables to cook for about 1 hour and 15 minutes. Strain the soup well, continue to cook the soup, when it starts to boil. Add the tortellini, let it cook for 2 minutes, the soup is ready. When serving the soup, grate the Parmesan cheese and serve warm. Buon appetito! NOTE: You can use the vegetables you cooked in the soup if you like, or you can propagate those vegetables as an addition to the bolognese sauce, as I often do. If you have opted for vegetables, you can add a small cup of peas to this soup. Tortellini soup is usually eaten without the addition of vegetables and is therefore easy. Keep the soup covered in the refrigerator until the 3 days. #soup #with #tortellini #italian #italianrecipe #delucious #easycooking #blog #coffeetimelena #blog #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Perfect Breaded Zucchini Perfect fried zucchini with the help of a fantastic mixture. The mixture is great for vegetables, meat and fish. To make such beautiful and delicious fried zucchini, follow the recipe. See all about the breading mixture here. Follow recipe. Ingredients: simple, persons, total time: 20 min 3 large zucchini 200 g breadcrumbs 80 g Parmesan cheese 1 clove garlic/ minced fresh parsley/ or dry flour 00 as needed 1 egg salt to taste Peanut oil for frzing Perfect Breaded Zucchini Preparation: Wash the zucchini and remove the two ends. Cut the zucchini into two parts and then into sticks. Put the breadcrumbs, grated Parmesan cheese, finely chopped garlic and chopped parsley in a bowl and mix them. Flour the courgette sticks well and pass them in the beaten egg with a pinch of salt. After you have added the zucchini to the flour and egg, roll them in a bowl in which you have mixed the breadcrumbs, grated Parmesan and chopped garlic and parsley. In order for the breading to be well received, press it with your hands and switch to another breading, put it back in the egg and in the mixture of bread and cheese. Frying: Heat a lot of peanut oil in a pan with high sides and fry the zucchini 3 or 4 at a time, turning them constantly until they get a golden yellow color. Drain them from the oil and place on kitchen paper. Frying in the oven: Place the breaded zucchini sticks on baking paper, sprinkle them with extra virgin olive oil and bake in a preheated oven at 200 °C, for about 15/20 minutes until golden. Remove the breaded zucchini from the oven and serve hot or cold. Buon appetito! NOTE: Keep the rest covered in the refrigerator for up to 2 days. #food #fried #breaded #zucchini #simple #recipe #delcious #Parmesan #italian #foodlover #foodiie #foodblog #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Green Beans Salad with Potatoes Healthy, delicious, and tasty salad of green beans and potatoes. Easy and simple preparation. Follow recipe. Ingredients : easy, total time: 30 min, 4 serving 500 g of green beans/ cut in half 250 g of potatoes/ cut in rings 5 mm or as you like 125 g of red onion/ or yellow onion cut in thinner ribs 1 tsp of dry parsley 1 tsp weed dill 1 tsp mustard 2 Tbsp lemon juice/ 1/2 lemon 1/2 tsp honey/ optional salt and pepper to taste 3 Tbsp Olive oil EVO 2 cloves grated garlic/ minced Green Beans Salad with Potatoes Preparation : Prepare vegetables as described. Clean the green beans from the stalks and if the green beans are longer, cut them into 2 parts. Boil green beans in boiling water for about 15 min., if frozen, cook for about 6–8 minutes. Cut the potatoes into 5 mm thick rings, cook for about 22–23 minutes, drain, arrange and cool. Cut the onion into thinner ribs. For the topping mix: In a small bowl add finely chopped garlic, dried parsley, mustard, lemon juice, liquid honey, salt, pepper, oil and olive oil mix the prepared vegetables and combine with the dressing well. You can serve this salad with boiled eggs, fish or various types of roasts or some steaks. Refrigerate and serve. Buon appetito! NOTE: You can keep the salad prepared in this way in the refrigerator for up to 3 days, if you make it with boiled eggs as an addition, keep it for 1 day. Do you want to try something a little different? Green Beans salad with Carrots Green Beans My Way Lena Simple Stew of Carrots -Vojvodina Style Stewed Carrots with Lemon Juice and Cumin Lena #greenbeans #salad #potatoes #easy #lemon #honey #food #tasty #food #blog #coffeetimelena #foodblogger #foodblog #foodie #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Chicken with Potato Salad Lena Fried chicken with potato salad is a simple and quick recipe. Light, ideal for summer days. With a few groceries, the perfect lunch. Follow recipe. Ingredients: simple , total time : 45 min . 2–3 serving For Frying meat: 1 piece of chicken breast/ cut into thin steaks salt and black pepper to taste dry spice Vegeta/ to taste 1 egg flour as needed breadcrumbs as needed frying oil Potato Salad: 1 Tbsp of apple cider vinegar 500 g potatoes/ cut into rings 1 red onion/ cut into ribs salt and black pepper to taste 1 Tbsp primrose leaf / finely chopped Olive oil EVO to taste Fried chicken with potato salad Lena Preparation: Wash potatoes and cook for 20–24 minutes. Let it cool first. Peel and cut chilled potatoes into rings, transfer to salad bowl. Then add red onion cut into ribs, salt, black pepper, vinegar to taste, olive oil, and chopped parsley. Mix all well and transfer for 30 minutes in refrigerator. While the salad is cooling, prepare the chicken breading. Cut the chicken breast into thin steaks, 5-6 mm. Season with salt, dry spice Vegeta and black pepper to taste. Roll each steak first in flour, then in a well-beaten egg, drain well, then roll in breadcrumbs more times each side. Fry in heated oil, to moderate heat about 3–4 minutes, until golden brown. Serve chicken steaks with chilled potato salad as side dish, with slice of lemon and mayonnaise. Buon appetito! Fried Chicken with Potato Salad Lena NOTE: Keep the rest of the food covered in the refrigerator for up to 2 days. #fried #chicken #with #potato #salad #food #maindish #lunch #dinner #simple #recipe #foodlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cheesecake Phenomenal taste, cheesecake is loved by everyone, and especially by the younger population. Suitable for birthdays and some more festive days, it can be combined with several fruits. I highly recommend. Follow recipe. Ingredients: simple, total time: 50 min. 12 servings Dough: 400 g plasma biscuit/ grounded 125 g margarine/ or butter melted on a gentle stream juice of 2–3 oranges powdered sugar 2-4 Tbsp Knead into a mold that is placed on a plate. Preparation: Filling white part: Whisk with a mixer, 500 ml of sweet-sour cream Add 2 bags of Vanilla sugar, 500 gr. Mascarpone and 250 gr. sugar powder. 1 gelatin convert 10 gr. In 50 ml. cold water and stand for 10 minutes. Then dissolve 50 ml of warm milk. Pour the gelatin into the filling and stir into the mold with a mixer. Cheesecake Fill fruit part 2: 700 g raspberries frozen 100-200 g powder sugar , cook until boiling For this time add 2 bags of gelatin 20 gr. dissolved in 100 ml of water, stand for 10 min. Pour gelatin into boiling cream, reduce the fire. Cook a few minutes until thickness. Extinguish the fire. When the white filling has cooled, pour into a mold. The cake stays in the fridge all night. NOTE: you can also use other fruits with this recipe. 2. Recipe Cheesecake Cake crust: 300 g of plasma 125 g margarine or butter 100 ml of orange juice White Part 1 cream fix 400 g cream cheese neutral Mascarpone 100 ml sour cream with 20% fat 150 g of powdered sugar 1 bag vanilla sugar/ 10 g or 1 spoon Fruit Part 250 g raspberries, strawberries, or mixed fruits. 4–6 Tablespoons sugar/depending on how sour the fruit is 150 ml of water 1 gelatin 10 g 50 ml of water—5 Tbsp the mold is 25–26 cm NOTE: The same method of work as in the first recipe! #food #dessert #cheesecake #fruit #raspberries #strawberries #cake #dessertlover #cakelover #simple #delcious #recipe #foodie #foodbloggetr #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.

Baklava Lena Baklava is of Turkish origin, but Serbs picked up this delicacy, and it is regularly made on the eve of New Year's holidays or some other celebrations. My mom's old recipe, including mine, is always phenomenal when I make it, and everyone asks me how good this recipe is. You know that baklava is made with a lot of sugar, but there is not that much of it in this recipe, which is why this baklava is extra tasty and delicious. Try this recipe, I believe that once you make it, you will always make it that way. I always stick to this recipe because it’s fantastic!!! Follow recipe. Ingredients: simple, total time: 90 min. Fill: 4 eggs 200 g sugar 1 cup sour cream/200 ml 1 cup of 200 ml oil 1 Lemon peel grated ------------------------------------- Crust: 500 g Thin crust Especially walnuts 450-500 g ground walnuts minced finely+ baking powder 5 g When baking is poured with syrup: 500 ml of water 350 g of sugar And 1 lemon juice Baklava Lena Baklava procedure: First make baklava syrup, mix all ingredients and cook for 15–20 minutes. Then prepare the ingredients for the filling, mix it all, beat the eggs with the sugar, add the oil, sour cream, vanilla sugar. Blend all walnuts and mix with the baking powder. Put the first crust in a greased large pan. Grease it with 3 tablespoons of filling so that it covers each edge of the crust. Then put the second crust, put the filling and then just sprinkle the blended walnuts with 4 tablespoons or more. Then repeat each crust with the same filling + walnuts, and count that there is one crust left for the very top of the baklava where nothing is placed. When you get to the end, last crust cut with a slit knife the baklava into cubes or triangles, before baking. Bake in the oven at 180 °C, cover with aluminum foil for 30 minutes. Then remove the aluminum foil and bake for another 15–20 minutes. Baklava must get a golden brown color like caramel! This with baking baklava is very important! When the baklava is done, so hot, pour cold syrup over it and leave it to cool. The recipe is mine, and it’s phenomenal, and I always make this baklava, and they are incredibly delicious. Buon appetito! NOTE: It is not very sweet like others' baklava, so you can eat them easily try it, and you will see you will love this recipe! You can keep baklava in the refrigerator and at room temperature, if it's summer, you can keep it in the refrigerator, and in winter you can also on the terrace. Do you want to try something a little different? Homemade Baklava dessert Dry Baklava Baklava with Plasma and Cherries Baklava with Orange topping Lena Baklava Soft Cake Plasma Baklava Cake My Aunt's Baklava Lena Original Baklava Recipe #food #dessert #dessertlover #baklava #thin #crust #syrup #lemon #homemade #cakelover #walnuts #delicious #soft #serbian #foodblog #foodie #foolover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baklava without Crust Lena Do you want a quick baklava? This is then the right recipe for you without the crust, great taste and soft as a soul and juicy as honey. The recipe is perfect because it is simple and quick to prepare. Follow recipe. Ingredients: the measure is a 200 ml glass, mold 25×30 cm, very easy, total time: 40 minutes. 4 eggs 1 cup sharp flour 2 cups granulated sugar 1 cup of semolina 1 cup of oil 1 cup of milk 2 cups ground walnuts Syrup: 600 ml of water 2 cups sugar Baklava without crust Lena Preparation : First prepare the syrup for the cake Stir water and sugar into the pot and let it boil for a few minutes and then remove from the heat. Turn the oven to 180 °C to heat while you make the cake. Cake processing: Beat the eggs with the sugar, then add all the dry ingredients, then beat the wet ingredients with a wire whisk. Grease and flour your baking tray where you will bake, a cake mold 25×30 cm. If you want a thinner baklava take a larger pan, if you want a thicker one then take a smaller pan. Bake the cake for about 35 minutes at 180 °C, check with a toothpick if the dough is ready, if the dough remains on the toothpick, then leave it in the oven for a few more minutes. If the toothpick is clean, the dough is done, and you can take it out of the oven. Pour the cooled syrup over the baked baklava cake and leave it to cool completely, then put the cake in the fridge. Cut the cold cake into cubes or rhombuses, triangles, as you prefer. Enjoy in your cake! NOTE: If you like it less sweet, feel free to reduce the sugar from 2 cups to 1 and 1/4. #food #dessert #cake #baklava #soft #semolina #flour #walnuts #syrup #foodlover #dessertlover #foodie #foodblog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. PHOTO BY: Image by KamranAydinov on Freepik

Squid Stuffed with Rice Delicious and easy dish of stuffed squid from rice and the addition of carrots. A healthy and easy dish that is prepared very easily. You only need 50 minutes. Ingredients: very easy total time: 50 min., 2 servings 1 pack of cleaned squid (about 20 pieces) 100 g of rice 1/2 carrot/ finely chopped, blended 1 onion/ finely chopped 2 cloves of garlic/ finely chopped 100 ml of white wine 4 Tbsp fresh finely chopped primrose 4 Tbsp olive oil salt and pepper to taste 1 tsp dry thyme Topping: 4 Tbsp Olive oil 1 clove of garlic 2 Tbsp fresh parsley/ finely chopped 1/2 lemon juice (Mix 4 Tbsp of olive oil with chopped small garlic and 2 Tbsp of parsley and 1/2 a lemon juice, put in one small bowl.) Stuffed Squid with Rice Preparation: Wash and drain the squid well, finely chop the legs and tails and set aside. Finely chop the onion and fry it1-2 min briefly in heated olive oil, add finely chopped carrot. Simmer for about 3–4 minutes Add the squeezed tails and chopped legs and 2 cloves of chopped garlic. Fry for about 2–3 minutes, then add rice and fry over medium heat, pour white wine, season with pepper and salt. Stir on the fire until the rice swells a little and the liquid evaporates more than half. Remove from the heat, add the 2 Tbsp fresh parsley, and thyme if you do not have fresh parsley, you can also add dry parsley. Fill the squid with this mixture, with a little spoon, which you first cut a little at the top to make it easier to fill them with the leading, taking care to distribute the filling evenly. Close the squid with toothpicks so that the filling does not fall out. Bake in the oven at 180 °C for about 25–30 minutes. Squids should be slightly yellow. Finally, pour the topping over the squid and bake for another 3–4 minutes. Remove the toothpicks before serving. Serve immediately with boiled potatoes, potato salad, rice, boiled chard , as you wish. Potato salad look recipe here! Buon appetito! #stuffedsquid #rice #delicious #tasty #easy #lightfood #healthyfood #recipe #seafood #foodblogger #foodblogger #foodie #foodblog #blog #coffeetimelena #stuffed #squid #Mediterranean #delicious #tasty #foodstagram Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Juicy Apple Pie Quick and delicious pie preparation is ready in just 25 minutes. The soft dough and the juicy filling will delight you. You will only need a few ingredients for this recipe, the rest you already have at home. Follow recipe. Ingredients : simple, total time: 55 min. 15 pieces Dough: 5 big eggs 4 Tbsp of granulated sugar 1/2 bag vanilla sugar/ 5 g 160 ml of yogurt 100 ml oil 1 lemon peel grated 10 full Tbsp soft flour 00 1 bag baking powder/ 5 g Filling : 2 Tbsp of oil 3 medium apples/ grated 50 g of raisins/ bath 10 minutes in warm water 2 Tbsp granulated sugar/ or to taste. 1/2 bag vanilla sugar/ 5 g 1/ 2 Tbsp cinnamon/ or to taste 2 Tbsp of semolina Tools : 1 container Mixer Spatula Pan Baking dish 30 x 18 cm Juicy Apple Pie Preparation: Dough: Beat eggs with vanilla sugar and 4 spoons of sugar on high speed, until it becomes stiff snow, then add lemon grated peel, yogurt, oil mix again. Add sifted flour with baking powder, mix on medium speed. This mixture will go in 2 equal parts. Set aside. Filling: Put the raisins in a small cup and soak them with warm water and wait for 10 minutes. After that, strain well. Grate the apples, add cinnamon, vanilla sugar and sugar to taste, a little oil and raisins. All mixture add to a pan, cook on moderate heat about 10 minutes. Preheat oven to 200 °C. If the apples have a lot of juice, pour them 2 spoons of semolina and even out the mixture. I have added, because depend on apples which are used. Grease a baking dish with oil and little flour, including edges. Pour half the dough, then spread and level everything nicely. Bake at 200 °C for about 8-10 minutes. Take the half-finished crust out of the oven and spread the filling evenly with a spatula, you can also use your fingers, it's easier. Cover with another 1/2 amount of dough, level and distribute well to the edges, use a spatula. Reduce the oven to 180 °C and continue baking for another 15-17 minutes. Place aluminum foil over the cake for the last 7 minutes. Cover the finished cake with a clean cloth and wait for it to cool down. Use a sharp knife to separate the dough from the pan, cut the cake into equal cubes. Sprinkle with powdered sugar. Serve chilled cake. Enjoy in bites! NOTE: If you want a thicker filling, add another apple. Instead of raisins, you can add chopped walnuts or cranberries. Store the cake in a dry and dark place 5 days. If the upper crust of the cake hardens in a couple of days, you can pour a little warm milk over it. #juicy #apple #pie #dessert #cake #simple #delicious #recipe #homemade #walnuts #raisins #dough #filling #baking #oven #dessertlover #cakelover #foodie #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.

Roasted Chicken in a Beer Beautiful baked chicken in the oven with various toppings for the marinade, very tasty and juicy, you can prepare the marinade the day before and tomorrow to continue the work that will last shorter. It is easy to prepare, follow the instructions of the recipe. Ingredients: easy, total time 100 min, 4 persons 1 chicken of 2 kg Marinade: 500 ml of beer 1 onion/ finely chopped 5 cloves of garlic/ into slices 150 ml of olive oil 4 Tablespoons mustard 1 Tablespoon dry spice 1/2 teaspoon salt pepper to taste rosemary or weed dill, optional if you like Roasted Chicken in a Beer Preparation: Wash the chicken and clean it of impurities if any. Finely chop the onion and cut the garlic into slices. Add finely chopped onion to beer, then add mustard, oil, dry spice, salt and pepper. Mix everything well to melt the mustard. Put the chicken in a deeper bowl, so that the chicken is tender and dipped in the marinade. Then pour the chicken with the prepared beer mixture, cover with foil and leave for 2–3 hours in the refrigerator. You can also prepare this one day in advance before making this lunch. From time to time, turn the chicken to be in the marinade on all sides after 4–5 hours. After the time has elapsed, take out the chicken and let it stand for 30 minutes at room temperature. Then place the chicken in a fireproof pan or plain pan. Filter the marinade and squeeze onion and garlic juices well, pour over the chicken with 1/2 of the marinade and cover with aluminum foil Turn the oven to 200 °C and put the chicken to bake. After 1 hour, remove the foil and turn the chicken, add more marinade as needed, sprinkle chicken with rosemary or weed dill — then return to the oven until the top is baked for about 15–20 minutes When one side is baked, turn it over and bake the other side for 15–20 minutes. The chicken must be nicely roasted on all sides. Serve the finished chicken with roasted or boiled potatoes, vegetables or a seasonal salad. Buon appetito! #roastedchicken #chicken #beer #food #maindish #tasty #oven #simple #tasty #foodblogger #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Roast Chicken Easy Way, the best simple way A simple and easy way to prepare roasted chicken meat, one variant is soft and juicy and the other is crispy. Both variants are fantastic, and you choose which one suits you better. Follow recipe. Ingredients : simple, total time: 80 min. 4-6 serving 1 piece of whole chicken/ 3-4 kg 2 teaspoons of dry vegetable seasoning/Vegeta 1/2 teaspoon salt pinch of pepper 1 teaspoon dry chives 20 g melted butter 1 bag for roasting chicken in the oven corn or potato starch for crispy variant/ read in Note! Roast Chicken Easy Way, the best simple way Preparation : First take the chicken, wash it well-clean it of impurities and remaining feathers, dry the meat well with the help of a kitchen paper and put it aside. During this time, melt a cube of butter on a slightly moderate heat, then turn off the heat. When the butter has cooled a little add: salt, a little pepper, vegetables and chives, mix the ingredients well. With the help of a brush, apply the marinade to the chicken meat and spread it on all sides, dab well, be sure to coat the inside of the chicken. If you still have liquid from the marinade, coat it once more and put it in a baking bag. Then add the chicken, close the bag tightly and put it in the oven to bake at 190 °C for about 1 hour, turning the bag with the chicken during baking. This is usually baked on sliced potatoes, or with some other vegetables. You can also bake the chicken separately, but you will first grease the glass baking tray and put the prepared chicken, you can also use aluminum foil. When the chicken is well browned, it is ready. Gently pull out the bag with the chicken, place a plate on it, wait about 10 minutes and open the bag carefully. Chicken baked this way will be soft and juicy, every bit of meat will separate from the bones. Serve warm with baked potatoes or any other side dish you like. Buon appetito! NOTE: For the second variant of the crispy roast chicken . You do not melt the butter. Coat the chicken with butter first, then with dry spice-vegeta, salt, little pepper and chives. The last coat the chicken with starch evenly but not in a thick layer, and do not put the baking bag! Bake on 190 °C, about 1 hour, with by occasionally turning the chicken and watering, you can use water or beer. #food #maindishes #meat #chicken #roast #oven #simple #way #soft #cryspy #delicious #recipe #homemade #foodie #foodlover #foodblog #foodblogger #coffeetimelena #coffeetimewithlena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Burek with Minced meat Burek is a traditional appetizer originally from Turkey, over time it spread to the entire Balkan region and the surrounding countries. Many cannot imagine the beginning of the day without consuming this delicious breakfast, that is sold in all bakeries and cut into quarters from larger pans. It is consumed with sour milk or yogurt. You can make this delicious meal at home in just 20 minutes, and the oven does the rest. Follow recipe. Ingredients : simple, total time: 70 min. 4 servings Burek: 500 g of minced meat 2 medium head of onion/ finely-chopped 1 pack of thin crust/ 500g salt and black pepper to taste 1 tsp dry spice Vegeta 1 tsp dry parsley For Coating :  100 ml oil 200 ml mineral water For Top: 1 egg yolk 50 ml milk Burek with Minced meat Preparation : Finely chop the onions. Onions fry in a little oil until it becomes glassy, ​​then add the minced meat, simmer for 25 minutes, then cool filling. Add spices: salt, black pepper, Vegeta dry seasoning, parsley into filling, stir well. Take a larger 35-40 cm round pan, coat it with oil with the help of a brush. Take the first crust, coat it with oil and mineral water, add the second crust and repeat. Make sure that the sides of the 1/2 crust are outside the baking dish, as you finish them, coat them and fold them over the other crusts. Coat the third crust with oil, add 3-4 full spoons of filling and spread evenly. Repeat this until you reach 9 crusts. Last 3 crusts, coat only with oil and mineral water. Coat all well, including last crust top. Leave the burek to stand 10 minutes, during that time turn on the oven at 180 °C. After that, beat the egg yolk with milk, coat the pie evenly on a top from all sides, with help of brush. Bake for about 23 minutes in a preheated oven at 180 °C. If it heats up a lot, put aluminum foil. Slice the finished burek and serve with sour milk or yogurt. Buon appetito! NOTE: Keep the rest of the food covered in a dry place for up to 3 days. Do you want to try something a little different? Burek without Crust-Pie with Meat Meat Pie like Burek Lena Water Pastry-Turkish Way Pie with Meat and Potatoes Lena Pie with Potatoes and Meat Pie with minced Meat and Leek Salty Cheese Pie Gibanica Serbian Traditional Pie Lena Serbian Gibanica Cheese Pie Cheese Pie recipe, the best recipe Gibanica #burek #with #minced #meat #appetizer #breakfast #dinner #food #meal #delicious #simple #recipe #easy #filling #crust #pie #serbianfood #tasty #saltypastries #coffeetimewithlenaallin1 #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sham Rolls Sham roll dessert, a Serbian specialty that is easy and quick to make, very tasty and juicy with whipped cream, similar to the Italian cannoli recipe. Follow recipe. Ingredients : simple , total time : 50 min. 250 g puff pastry 3 egg whites 150 g granulated sugar + 4 Tbsp 50 ml water 50 ml lemon juice 250 g puff pastry 1 bag of vanilla sugar/ 10 g 8 metal mold for rolls Coating : 1 egg yolk Sprinkling : powdered sugar Sham Rolls Preparation : Flour the work surface and roll out the puff pastry with a rolling pin to a thickness of 2-3 mm. Cut the dough into strips 1 cm thick. Take the mold for the rolls and twist the strips so that there is no space between them. Coat the rolls with egg yolk with the help of a brush. Turn on the oven at 200 °C, wait for it to heat up. Bake for about 10 minutes. During this time, make the filling cream. Cream : Pour water, vanilla sugar, and sugar into a small saucepan. Cook for 15 minutes. During this time, beat the egg whites in another bowl until foamy, then gradually add sugar and beat at the same time. Beat until stiff peaks form. After that, add the boiled syrup with sugar in a thin stream and mix at the same time. Take out the baked rolls and while they are hot, take out the molds. Fill the cake syringe with the egg white mixture. Fill the cooled rolls with filling. Arrange them on a tray and put them let them cool, sprinkle with powdered sugar. Serve. Buon appetito! NOTE: You can fill this dessert with vanilla filling, see the recipe here. Keep the dessert in the fridge for up to 4 days. #Sham #Rolls #dessert #cake #dessertporn #dessertlovers #food #delicious #tasty #easy #cream #serbian #traditional #foodies #Recipies #recipe #fodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Buns Filled with Cheese and Bacon Beer buns filled with Gouda cheese and bacon, very quick and easy, a warm treat for breakfast or dinner. Follow recipe. Ingredients : simple, total time: 70 min. Baking 45–60 min. 450 g of flour 330 ml of beer 100 g of Gouda cheese 1 bag of baking powder/10 g 1 teaspoon of salt 2 Tablespoons of sugar 5 thin slices of homemade smoked bacon 2 Tablespoons of oil Buns Filled with Cheese and Bacon Preparation: Turn on the oven to 190 °C. In a bowl, mix flour, sugar, salt, baking powder, add oil and beer, mix the dough. Then add chopped bacon and grated Gouda cheese. In narrow and smaller molds, put baking paper, pour the mixture and level it. Bake for about 45–60 minutes, at 180 °C (depend on oven). If you want, you can decorate them with basil leaves. Serve warm. Buon appettito! #food #appetizer #salty #pastries #buns #stuffed #bacon #gouda #cheese #beer #simple #recipe #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.