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Roll dessert with Raspberries - Berries and Plasma A simple and easy recipe, raspberry, and blueberry roll with very delicious cream and the addition of ground biscuits. Follow recipe. Roll   dessert   with   Raspberries   -   Berries   and   Plasma   Ingredients : simple, total time: 35 min. Biscuit : 7 egg yolks 7 Tbsp granulated sugar 7 egg whites 7 Tbsp flour 1/2 tsp baking powder / 3g 2 Tbsp warm water 1 Tbsp oil Baking dish 30×40 cm Filling : 200 ml milk 100 ml whipped cream/ with vanilla taste 200 g Mascarpone/ or sour cream 1 bag vanilla sugar/10 g 120 g powdered sugar 250 g Plasma biscuits/ ground 50 g dark or white chocolate/ chopped 200 g fresh Raspberries+Berries Decoration : 50 ml milk 150 ml sweet cream 1/4 filling 50 g Fruits/ as desired Chocolate/ as desired Roll   dessert   with   Raspberries   -   Berries   and   Plasma   Preparation : Prepare all the ingredients as described above. Biscuit : Beat egg whites until foamy and gradually add sugar spoon by spoon. Beat the egg whites into stiff peaks. Then add the egg yolks one by one and beat at the same time. Add sifted flour and baking powder and gently mix with a spatula using a technique from the bottom up until you get a uniform mixture. Then add warm water and oil and mix everything well with a mixer on low speed Grease a 30 × 40 cm baking tray and put baking paper on it. Pour the biscuit mixture and smooth on all sides. Bake at 200 °C for about 13-15 minutes. Roll the finished roll into a roll with the help of paper and leave it in that position 15 minutes, while you make the filling. Filling : In a deep bowl, beat the milk and sweet cream on low speed, it will be a little liquid and that's fine. Add Mascarpone, powdered sugar, vanilla sugar and beat again briefly. Immediately add the ground biscuit and mix gently well with spatula, until uniform. Set aside 1/4 of the filling for decoration, and use the remaining 3/4 of the filling to coat the roll surface and smooth it nicely. Sprinkle chopped chocolate over the filling and add raspberries and blueberries evenly. Leave the ends of the biscuit 2 cm free so that the fruit does not fall out. Roll up and remove the baking paper. Do the roll decoration now. Decoration : Beat the milk and sweet cream until foamy, add the remaining 1/4 of the filling and mix well with spatula. Coat the roll and smooth it well with help of a knife for cakes. Decorate with the rest of the filling with the help of a cake syringe, add fruit as desired. Leave the roll to cool 24 hours, then serve in slices with coffee Buon appetito! NOTE : Instead of blueberries and raspberries, you can add cherries, currants, strawberries, blackberries, or some other exotic fruit bananas or something similar. if you want a more moist dessert, you can top it with raspberry or orange juice. Keep the roll in the fridge for up to 4 days. Roll   dessert   with   Raspberries   -   Berries   and   Plasma   #Roll #dessert #with #Raspberries #Berries #and #plasma #cake #filling #creamy #biscuits #sweet #fruits #food #simple #recipe #cakelover #easycooking #dessertlovers #foodporn #foodie #delicious #foodstagram #foodies #recipes #blog #blogger #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zucchini Donuts Italians are fans of these zucchini and in addition, they always come up with good and tasty recipes, and most importantly, they are easy to eat and do not grow fat. Follow recipe. Ingredients: simple, total time: 35 min. 3 zucchini 3 egg 80 g flour or corn flour 1 Tablespoon baking powder 1 clove of garlic 1 teaspoon salt 1 teaspoon dry spice/ Vegeta and 1 teaspoon parsley Zucchini donuts Procedure: To prepare the zucchini donuts, peel the zucchini, cut it in half and remove the stones, then coarsely grate the zucchini, salt it, and leave it to fast for 20–30 minutes. When the zucchini release the water, drain them well and add eggs, dry spice, parsley finely chopped garlic, flour, and baking powder. Mix well to get a uniform dough density, as for donuts. Using a spoon, place the zucchini donuts in the heated oil and fry them until they turn brown on both sides. Place the finished zucchini donuts on a paper towel to drain and serve with yogurt and cheese as desired. NOTE: You can put oregano instead of garlic. #food #sidedish #maindish #zucchini #fritters #donuts #patties #delcious #homemade #simple #recipe #foodie #foodlover #foodblog #foodblogger #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Burgers with Zucchini and Potatoes I like to prepare burgers with zucchini and potatoes this way, they are very tasty, They can replace meat, it is ideal for vegans who avoid meat. It is very easy to prepare and be ready quickly, they are eaten as an addition to a dish or especially with some somersault that you like the most. Follow recipe. Ingredients: simple, total time 40 min., 14 servings 600 g zucchini 4 larger potatoes 2 eggs 2 Tablespoons chopped parsley salt and pepper to taste flour optional For burial: 2 eggs breadcrumbs Burgers with zucchini and potatoes Preparation: Peel potatoes, grate it and cook in water for 25 minutes. During this time, wash and clean the zucchini from the stalks and grate. Squeeze the zucchini from the dry liquid slightly and set them aside. Boiled potatoes strain, wait to cool slightly. After mix with grated zucchini, add 2 eggs, parsley, and salt and pepper to taste, enough flour to get a medium density of the mixture from which you will make zucchini burgers. The amount of flour depends on whether you drained the zucchini well. Oil your hands and make medium-sized burgers. Roll them in scrambled eggs and then in breadcrumbs. And set aside. Take a frying pan and heat 100 ml of oil. When the good oil has warmed up, bake them so that they get a nice golden brown color on both sides and place them on a plate with a kitchen towel to absorb the oil. Serve warm zucchini with potatoes with a salad or as an addition to fish or chicken white meat. Buon appetito! #food #dide #dish #burgers #fritters #zucchini #potatoes #simple #recipe #delcious #tasty #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pizza 4 Seasons A pizza that represents 4 seasons, that is the seasons and satisfies everyone, a pizza topped with 4 different ingredients: mushrooms, artichokes in oil, cooked ham, and olives. I believe you will like it. Follow recipe. Ingredients : for 1 serving, total time: 1 h 30 min Dough: 30 g of extra virgin olive oil 220 ml of water 20 g of fresh brewer's yeast 1 teaspoon of sugar 400 g of strong flour (Manitoba) + to taste 1 teaspoon of salt Stuffing: 30 g of extra virgin olive oil 140 g of drained and chopped mozzarella 150 g tomato sauce 1 sprig of fresh basil, the leaves washed and dried 1 teaspoon of salt 50 g of mushrooms in oil or fresh in thin slices 50 g of artichokes in oil 30 g of pitted black olives 30 g of sliced cooked ham oregano to taste Pizza 4 seasons Preparation: When the dough is ready look at pizza dough here , you can prepare to stuff pizza. Take 150 g of tomato sauce and mix with 1 tablespoon olive oil and 1 teaspoon of salt, this is the base of the pizza. With a spoon, apply the tomato base on all 4 parts. Mark 4 equal parts with a knife, and start seasoning the pizza: 1. With cooked ham – prosciutto, 2. With olives and basil, part 3.with mushroom fillets, 4. Drained artichoke in oil. Put the pizza in a preheated oven at 250 °C with the grill access and cook for about 5 minutes, then put 50 g of fine mozzarella and cook the pizza in the oven, another 10–15 minutes, depend on oven also dough. Buon appetito! #food #dough #pasta #pizza #italianfood #best #recipe #pizza #4seasons #4stagione #simple #recipe #homemade #homemadepizza #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Gyoza Dumplings Homemade Recipe Oriental dumplings Gyoza quick recipe and easy preparation. They can be served with soups or as a main dish with some vegetables or rice. You can combine the filling with meat and vegetables or as you like. I leave it to your imagination. Follow recipe. Ingredients : simple, total time: 1h, 25–30 wrappers 9 cm/3.7 inch rounds 100 g cake flour type 00 100 g bread flour /type 500 strong flour 1/3 tsp salt 110 ml warm water you can use 200 g all-purpose flour instead/7oz. Gyoza Dumplings Homemade Recipe Preparation: Sift together cake flour and bread flour for 2–3 times. Mix salt in warm water. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour, depending on the consistency. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling. Cut the log into 25–30 pieces. On a lightly floured surface, roll out each piece into a (9.5 cm) circle. Make the outer edge thinner than the center, if possible. Dust it again with flour and stack it up. You can cut out with a circle cookie cutter to make perfect circles. Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use. Buon appetito! Gyoza Dumplings Homemade Recipe NOTE: You make folds on these dumplings, that's their original look, you will achieve that by holding the dough in your left hand. Then you will literally fold the joining page with your right hand over the joined side, just like when you make folds on a dress. #food #pasta #dough #mainsihes #orientafood #asianfood #japanese #chinese #recipe #simple #dumplings #gyoza #fiidblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Asian Soup Dumplings Soup Dumplings /Xiaolongbao The original recipe for making Chinese or Asian dumplings for soup are very tasty and juicy. I guess you’ve already consumed them in bulk in Asian restaurants. They are quite tasty and stuffed with aspic special sauce for dipping, or you can consume them in bamboo soup or some other vegetable. Follow recipe. Asian Soup Dumplings Step 1 Aspic: 225 g pork skin cut into 2 cm 450 g pork neck bones, meat on them water 2 slices ginger 1 scallion, cut into 3 pieces 1 Tablespoon Shaoxing wine Preparation: In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add 950 ml of water along with the ginger, scallion, and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours. After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. As to the leftovers in the pot, you can discard them or go the Chinese route, which would be to drizzle some light soy sauce over everything and start grazing). Once the liquid is completely cooled, cover and refrigerate overnight. This is what you’ll have the next day. Meat jello. Step 2 Dough: 130 g all-purpose flour 90 ml warm water In a mixing bowl, add a warm water, gradually flour one by one tablespoon. Work and knead the dough for 15–20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes. Step 3 The Filling: 450 g ground pork /70% lean, 30% fat 2 Tablespoons Shaoxing wine 3/4 teaspoon salt 1/2 teaspoon sesame oil 3/4 teaspoon sugar 3 teaspoons light soy sauce 3 Tablespoons water A pinch of ground white-pepper 1 Tablespoon minced ginger 1 heaping cup of your aspic, diced into 1 cm pieces Take your ground pork and put it in the food processor. Pulse for 30–60 seconds until the pork resembles paste. In a mixing bowl, add the pork and all the rest of the ingredients except the aspic. Whip everything together thoroughly, for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste. Gently fold in the diced aspic, and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier. Step 4 Assembly: Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi). Roll out each piece into a round disc about 7-8 cm diameter. Keep everything under a damp cloth. Prepare your bamboo steamer. You can line it with cheese cloth Napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!). When all that is prepared, take out the filling. You’ll be making each bun one at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat with as many folds as you can muster: 12–18 folds should do it. Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again. Place the buns in the lined steamer basket, about 2.5–3 cm. Step 5 Steaming: In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high! Make sure not to fill it too low either, because if all the water evaporates, you could end up burning your bamboo steamer. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking. Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. Immediately remove the bamboo steamer from the pot and serve. Step 6 Eating: So there is definitely a proper way to enjoy these dumplings. Put away the soy sauce, because it has no place on the table right now. What you want is Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger. You can also dilute the vinegar with a tiny splash of water to make the flavor a little more delicate. Take out your two utensils—chopsticks and a Chinese soup spoon (a fork would just butcher these and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions). Carefully, slowly peel the Xiaolongbao off of the steamer basket and dip it into the vinegar. Gently transfer the dumpling to your soup spoon and take a tiny bite out of the skin on the side of the soup dumpling to make a little hole. Proceed to slurp the soup out of the bun (Carefully. It’s HOT). Then, with a little more vinegar, finish the whole thing off in one bite. Repeat as needed until all the Shanghai Soup Dumplings are gone! NOTE: By the way, a side benefit of this soup dumpling is that it’s full of collagen from all that pork skin, which is a major skin-booster. Xiaolongbao are delicious and can help you stay young! Source: THE WOKS OF LIFE, A CULINARY GENEALOGY #food #soup #asian #dumplings #sauce #aspic #recipe #homemade #delicious #original #recipe #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Soft Fritters made from stale Bread When I was little, my mom used to make these fritters for me all the time, it's very economical because the bread is not wasted! It is also important that the bread is up to 2 days old and that there is no remaining mold on it. You should inspect it carefully. You can use black and white bread, it doesn't matter. If you are sure that you will eat them salted, you can add a little oregano to it because it gives it a Mediterranean taste. These fritters are very soft, tasty, and most importantly, you can combine them with sweet and salty, butter and jam, pate, cheese spreads with ham, etc. There is nothing better than this breakfast, you didn't put a lot of effort, and it's ready quickly, and most importantly, it's very tasty and fragrant!! Follow recipe. Ingredients: simple, total time: 20 min. 5 servings 12 slices of stale bread 3 large eggs 550 ml of milk/ and more as needed a pinch of salt oil for frying Soft Fritters made from Stale Bread Preparation Put about 150 ml of oil in a frying pan and heat it well, on a slightly moderate heat. During this time, in a deep bowl beat and whisk the eggs with little salt, pour the milk in another bowl. (Pour the milk gradually) Cut slices of old bread and dip them first in milk shortly, then immediately put them in the eggs, drain well then fry in hot oil. When you fry them, make sure they are well browned on both sides. Pull them out on a kitchen towel to absorb excess fat. If you have leftover eggs and milk, mix it in and fry it like an omelette. Serve the fart slices warm, they can also be eaten cold. Combine it yourself as you like, I like both salty and sweet! My mother taught me that food should never be thrown away! You should always cook as much as you will eat during the day, so even if there is left over for tomorrow, it is not a big deal because everything will be eaten. Enjoy in bites! NOTE: If you have a bunch of fritters left, cover them with a bag, they will always remain soft. You can certainly make homemade crumbs from old bread that you will put it in the oven to dry at 100 °C for a couple of hours, then grind it on a nut machine. Then put it in a larger box with a lid. That way, your fried schnitzels will be tastier! It all depends on the need, what you need more. #food #appetizer #fritters #old #stale #bread #milk #eggs #breakfast #dinner #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Chicken with Potato Salad It is very easy to prepare and a very tasty dish. I am a fan of chicken, but they make it homemade because the taste is definitely different from the other chicken. Time only 40 min. Follow recipe. Ingredients: simple, total time: 45 min., 2 servings 1 chicken white meat 1 egg flour breadcrumbs frying oil little vinegar 500 g of potatoes 1 head of red onion 1 fresh leek salt, pepper, parsley leaf, Dry spice Vegeta Fried chicken with potato salad Preparation: Cut the chicken white meat into small pieces, put salt and little pepper and dry spice roll each in flour, then in a well-beaten egg, then breadcrumbs, and fry in heated oil and a pan. Peel a potato, boil it and cut it into rings or cubes, mix it with the onion cut into rings, add salt, pepper, taste with vinegar and add oil, mix it well. Cut the leek into thin rings and mix with the potato salad. Put one or two steaks, a side dish of potatoes, and a parsley leaf on each plate as a garnish. Serve. Buon appetito! #food #maindish #chicken #fried #potato #salad #blog #coffeetimelena #foodlover #foodie #foodblog #foodblogger #recipe #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Croquettes in Almond Crust Fantastic croquettes with almonds and thyme of exceptional aroma and taste, you need 1 hour to make this wonderful appetizer. Follow recipe. Ingredients: simple, total time: 60 min. 4 serving For the Coquettes: 4 potatoes 60 g almonds and fillet 1 sprig of thyme salt and pepper to taste For frying: seed oil 2 Tablespoons of sesame see Croquettes in almond crust Preparation: Cook the potatoes in salted water, 25 minutes, when they are soft, drain and peel them. Arrange them in a large bowl and mash them with a fork. In a non-stick pan, toast the almond fillets for a few minutes. Mix the almonds with the hot potatoes. Add the peeled thyme, salt, and pepper. Component the croquettes, pass them quickly in the chopped sesame seeds, fry them in plenty of hot oil. Serve immediately! Buon appetito! NOTE: Keep the rest of the croquettes in the fridge for up to 2 days. Remove from the refrigerator 2 hours before the meal. #croquettes #in #almond #crust #simple #recipe #easy #tasty #delicious #appetizer #sidedish #food #potatoes #foodies #foodblog #foodblogger #coffeetimelena #coffeetimewithlenaallin1 #foodporn #foodstagram Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fig Filling for Desserts Wonderful fig cream prepared a healthy way, very simply and quickly. You can use it for biscuits, cakes, pancakes, tarts, and even to spread on bread. Follow recipe. Ingredients : simple, total time: 35 Min. 500 g fresh figs/ chopped 50 g honey 1 Tbsp Olive oil Blender Sterile jar Fig Filling for Desserts Preparation : Wash the figs well, dry them well, then chop. Add them to the pan, pour a little olive oil. Cook about 15 minutes, add honey and simmer another 5 minutes, stir well. Then blend well in cream. Pack in a sterile jar and keep in the refrigerator. This cream is ideal for all desserts, cakes, biscuits, and pastries. Enjoy! NOTE: You can pack them in sterile jars for up to 7 days, keep in the refrigerator. #fig #filling #for #dessert #cream #spread #cakes #pastries #simple #healthy #healthyfood #recipe #food #blog #coffeetimelena #coffeetimewithlenaallin1 #foodporn #foodblog #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Apple Fritters Speed ​​fritters made of apples rolled in cinnamon and sugar. Soft and fine and very tasty! In just 35 minutes, you will have a wonderful treat on the table. Follow recipe. Apple Fritters Ingredients : simple, total time: 35 min. about 33 fritters Dough: 1 apple/ grated 1 egg 3 Tbsp of sugar 3 Tbsp of oil 3 Tbsp Greek yogurt 350 g smooth flour 00 100 ml of milk 7 g of baking powder 250 ml oil for frying Decoration: 6 tsp granulated sugar 1 tsp cinnamon Apple Fritters Preparation : Wash, peel and grate the apple in a deep dish, add egg, yogurt, milk, sugar, and mix with a hand mixer. Then add flour mixed with baking powder, beat the dough well. It must be gooey. Fill a glass with water and put a small spoon in the liquid. Pour about 250 ml of oil and heat on moderate heat. Scoop out the dough in small portions with a wet spoon, fry in hot oil until golden brown on all sides. Turn several times. Remove the finished fritters with the help of a slotted spoon, place them on kitchen paper to absorb excess fat. Roll in the cinnamon and sugar mixture. Buon appetito! Apple Fritters NOTE: Keep the fritters in an airtight container with a lid, 1–2 days. #apple #fritters #dessert #dough #homemade #cinnamon #easy #fast #quick #donuts #delicious #simple #recipe #blog #homemade #foodblogger #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Porcine mushrooms in the Bressan style Wonderful porcine mushrooms in the Bressan style, very tasty with the addition of butter and a little tomato concentrate. You can combine them with pasta, boiled potatoes, rice, polenta with some steak and steaks or eat them as they are. Follow the recipe. Porcini mushrooms in the Bressan style Ingredients : simple, total time: 35 min. 500 g Porcine mushrooms/ cut in half, or big pieces 2 Tbsp butter/30 g 2 Tbsp Olive oil EVO 3 clove of garlic/ minced salt and pepper to taste 1 flat Tbsp tomato concentrate 120-150 ml water 2 Tbsp fresh parsley/ finely chopped Porcini mushrooms in the Bressan style Preparation : Put the butter and garlic in a large pan, wait for it to melt and for the garlic to smell. Work on moderate heat. Immediately add the porcine cut in half, stir and stew, covered, for about 15–18 minutes. During cooking, add salt and pepper, stir occasionally. When the sauce started to be made and the porcine softened in the pan and there is a little liquid add the tomato concentrate, reduce the heat, add little water, stir well. Add chopped parsley, stir, and simmer for another 5 minutes, then turn off the heat. Porcine prepared in this way can be combined with pasta, rice, boiled potatoes, and steaks. Buon appetito! NOTE : Keep the mushroom sauce in the refrigerator for up to 2 days. Porcine mushrooms in the Bressan Style #porcine #mushrooms #in #the #Bressan #style #sauce #pasta #italianfood #italian #rice #potatoes #steak #maindish #sidedish #food #lunch #dinner #simple #fast #recipe #delicious #foodstagram #foodporn #foodie #foodlover #foodblogger #blog #blogger #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Ragout with Homemade Pasta Wonderful homemade pasta with the addition of Ragout Bolognese. Simple, easy, and quick. The recipe uses homemade pasta, but if you don't have time, you can also use store-bought pasta of your choice. Follow recipe. Ingredients : simple, total time: 45 min. 2 serving 350 g minced meat 1 onion/ finely chopped 1 small carrot/ finely chopped 2 Tbsp celery stalk/ finely chopped 250 ml tomato paste 1 tsp red ground pepper 1 tsp basil 1/2 tsp oregano 200–250 ml water/ or as needed 250 g Homemade Pasta look here recipe Ragout with Homemade Pasta Preparation : In very little oil, briefly fry the chopped onion for 1-2 minutes until it becomes glassy. Season with salt and pepper. Then add the chopped celery, carrot, stir, and simmer until soft, about 5-7 minutes. Add minced meat and stir well. Stew the meat until the liquid comes out of the meat, stirring occasionally. Add salt and pepper. After the liquid has come out of the meat, add tomato paste, basil, oregano, red ground pepper, stir and cover the pan. Stir occasionally, adding a little water as needed. Cook for the next 25–30 minutes, stirring occasionally and adding water as needed. Control the taste and add spices as needed. When the sauce has gained color and thickness, turn off the heat. Serve with pasta. Sprinkle with Parmesan cheese. Buon appetito! #Ragout #with #homemade #pasta #Bolognese #sauce #simple #italian #italianfood #lunch #Brescia #meal #dinner #delicious #healthy #food #foodlover #foodblogger #blogger #blog #foodporn #recipes #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.

Lady's Kiss Homemade dessert A cute Italian dessert, “Lady's Kiss, homemade dessert” that is easy and quick to make. For this, you will need a few ingredients that you already have at home. Follow recipe. Ingredients : simple, total time: 60 min, 125 pieces 300 g butter 300 g sugar 300 g almond flour 300 g flour 00 1 large egg white/ 50 g 3 g fine salt Tempered dark chocolate 375 g / for filling Lady's Kiss Homemade dessert Preparation : Beat the butter and sugar until foamy, add the mixed egg whites with a little salt and mix well until the ingredients are combined. Immediately add gradually mixed flour of both types and mix at the same time. Prepared dough remove from the bowl, place on a floured work surface and sprinkle the top of the dough with flour on top, put the dough in transparent foil and store in the refrigerator for 2 hours. After the spinning time, take out the dough and lightly flour the work surface with a rolling pin, roll the dough to a thickness of 1 cm and make a rectangle or a cube. Take a smaller ruler, cut the dough with knife on thinner strips lengthwise and crosswise 2 cm so that you get smaller cubes. Then make balls from each cube, arrange them on an oven tray on which you have placed baking paper. Arrange them at a distance. Bake in a static oven preheated to 180° for 12 minutes. As soon as the biscuits are golden, take them out of the oven and let them cool. Now temper the chocolate and transfer it into a syringe. Turn half of the half spheres upside down, squeeze a little chocolate in the center and place another half sphere on top, pressing lightly, to join them. Repeat this operation for all the biscuits and let them solidify before enjoying them. If it is too hot, put the “Lady's Kiss” in the refrigerator. 2. Lady's   Kiss   Homemade   dessert Ingredients  for smaller doses without egg: (The procedure is the same as the first, with the exception that it is better to make the dough by hand.) Dough: 100 g of butter 100 g of sugar 100 g of 00 flour 100 g of almond flour 1 pinch of salt olive oil/ as needed Ingredients   for   the   filling : 50 g of dark chocolate or 50 g of organic hazelnut spread Buon appetito! NOTE : You can add a little cocoa to the dough if you like more of a chocolate taste. Keep the dessert in a dry place in an airtight box with a lid. #lady's #kiss #dessertt #homemade #biscuits #cookies #biscuit #foodies #foodlover #dessertlover #italian #italiandessert #italianfood #simple #homemade #recipe #delicious #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.

Sacher Cake I love Sacher cake and I don't make it very often, because I don't have a lot of time. But when I make it according to my grandmother's recipe, it always turns out delicious and juicy, and it's a real pleasure to consume it, not to mention the other members of my family. In order for the cake to be as successful as mine, follow the steps and read the notes👇 at the bottom of the text so that you will enjoy every bite. Follow recipe. Ingredients : mold 20 cm 3 layer 22-24 cm 2 layer, simple, total time: 60 min. Chocolate Base : 125 g of dark chocolate of excellent quality 110 g of butter 150 g of granulated sugar 5 eggs 110 g / type 00 flour 30 g of powdered sugar 1 pinch of salt To Fill and Cover : 300 g of apricot jam Glaze Ganache : 270 g of excellent quality dark chocolate 190 g of fresh liquid cream Sacher Cake Preparation : Prepare all the ingredients as described above. Separate the yolks from the whites. Crust : Beat the egg whites until foamy and gradually add sugar until you get solid snow. Meanwhile, melt the chocolate in a steamer until smooth and lump-free. Once melted, leave to cool, stirring constantly. Separately, beat the powdered sugar with the butter until you get a very soft cream. Slowly beat in the egg yolks until you have a soft and smooth cream on medium speed. Finally, add the cooled melted chocolate, mixing well with a whisk. Then add the egg white mixture to the chocolate, this time mixing with a spatula from the bottom up, finally add the flour, always mixing gently from the bottom up. The Sacher cake dough will be very soft and fluffy, but dense. Transfer to a pre-greased and floured mold. Bake at 180 °C for about 30–35 minutes. Control the biscuit with a toothpick, the toothpick must be dry. Some cracked crust will form on the surface, this is normal. Flat surface trick. Remove the base from the oven, let it cool for 10 minutes. Then open the cake circle and turn it upside down on the base, whether it's a cutting board or a plate, and leave it like that for about 30 minutes. This step allows you to have a flat Sacher cake to write on with no bumps! Filling : Use only apricot jam for the filling. It is important that when you have finished the sponge cake, let it cool completely, then cut the same sponge into two or three parts, depending on which mold you used. if you use a 20 cm mold, you will have 3 equal sponges, if you used a 22–24 mold, then you will have 2 of the same biscuit. Spread at least 2 full spoons of apricot jam on each layer. Also cover the surface of the Sacher and the sides of the cake with jam in a thin layer. Glaze Ganasce : Heat the cream in a pan and let it boil, turn off the heat, add finely chopped chocolate and mix with a whisk. In a few seconds, the glaze is ready. Let cool for 5 minutes, stirring constantly. The glaze must be runny, but not too runny! Pour 3-4 spoons of frosting onto the cake, placed on a wire rack lined with parchment paper. Use a cake knife to spread the frosting over the top and sides, evening out any indentations and inaccuracies. When the cake is well filled, pour the rest of the chocolate on the cake, this time without the knife, to let the frosting slide over the surface and sides. Lift the cake with a long knife or spatula, transfer it to a decorative plate. Decorations : Put the icing that fell on the baking paper into a cake syringe in which you have inserted a smaller nozzle cone, and write sacher in the center of the cake with your free hand. Let cool at room temperature for a few hours, then transfer the cake to the refrigerator to cool. Buon appetito! NOTE : The first mistake you should not make: is cutting the cake when it is warm! In this case, the bases will crumble and crack. The cake must be cut cold. It's better the next day. It is better to wrap it in cling film after 2 hours from the oven and leave it at room temperature overnight. You can choose to cut the base in half or in half, getting 3 discs. Of course, to cut into 3 you have to use a 20 cm mold! if you used a 22 or 24 pan, the cake will be thinner, and you can only cut it in 2! So if you want multi-layered, pay attention to the mold you use! Spread at least 2 tablespoons of apricot jam on each layer. Use the most perfect base as a finishing surface! Avoid adding pieces with a cracked surface on top! Also cover the surface of the Sacher and the sides of the cake with jam! Store the rest of the dessert in the refrigerator for up to 3 days, covered. You can pack it in special boxes wrapped in aluminum foil, sealed for up to 3 months. #Sacher #xake #dessert #recipe #food #delicious #chocolate #apricot #jam #easy #delicious #foodie #foodblogger #blog #holiday #Christmas #coffeetimelena #cofffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Shortbread Biscuits with Figs and Jam A wonderful Italian shortcrust pastry shortbread biscuits with figs cream filling and jam. It is easy to prepare and there is no waiting. You have to try them, they are very tasty! Follow recipe. Ingredients : simple, total time: 50 min. 320 g flour 00 100 g granulated sugar 8 g baking powder 60 g sunflower oil 1 whole egg 1 egg white 1 pod of vanilla flavoring 1 lemon peel/ grated 1 egg yolk apricot jam or figs jam Shortbread Biscuits with Figs and Jam Preparation : In a bowl, beat the whole egg, 1 egg white, sugar, oil, vanilla flavoring and grated lemon peel, combine everything well with a mixer or hand beater, until you get a uniform mixture. After that, gradually add sifted flour with baking powder. Knead the dough by hand on a lightly floured work surface, mix well. The dough should be smooth and leave a fingerprint. Make a ball and roll out the dough to a thickness of 3 mm. Use round cookie cutters to take out a 4 cm diameter form. Fill with a small spoonful of jam or fig filling. Brush the edges with a damp brush, then add the second round of biscuits and join the edges by gently tapping. Place on baking paper in an oven tray. Bake at 170/180 °C, about 20/15 min. Cool the biscuits, then sprinkle with powdered sugar. Buon appetito! NOTE : With a round firm and joining the second biscuit, you will have fewer biscuits. You can make it simpler to just fill and fold and get a crescent shape. That way you will have more biscuits. In my opinion, it is tastiest with fig filling. If you have fresh figs, wash them well, dry them, chopped them and pour in a pan, with the addition of honey to taste, cook until it thickens about 20 minutes, then blend it. Look here recipe. You can add ground walnuts mixed with vanilla sugar, it's all a matter of taste. Keep the biscuits in an airtight box with a lid. #shortbread #cookies #with #figs #and #jam #dessert #cookies #italian #italianfood #delicious #simple #recipe #easy #food #foodlover #foodblogger #foodporn #foodies #cake #foodstagram #dessertlovers #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.

Snicker Cake Snicker cake is one of my favorite cakes not only because of the taste but also because of the ease of preparation and speed. For this caramel recipe, I bought ready-made cream at the store, which you can also do. But if you still like homemade, then look at the recipe here, you will need approximately 250 g, so adjust the ingredients from the recipe accordingly. I'm sure it will work well for you. In addition, you will need peanuts that are not very salty, chocolate, sweet cream, eggs and other ingredients that you already have in the kitchen. Follow recipe. Ingredients : simple, total time: 40 min. 5 medium eggs/ room temperature 140 g granulated sugar 2 Tbsp oil 70 g all-purpose flour/ or smooth flour 35 g of cocoa powder 1/2 tsp salt 1 tsp baking powder 1/2 tsp vanilla sugar/ or vanilla extract 1/2 tsp coffee powder Cream Cheese Icing : 135 g butter/ + 2 Tbsp 60 ml condensed milk/ chilled 340 g cream cheese/ Philadelphia or any neutral cheese 40 g powder sugar/+1 Tbsp Caramel Peanut Filling : 250 g of caramel cream/ bought or homemade 200 g roasted peanut/ salted to balance the sweetness Coating Chocolate Ganache : 150 ml heavy cream 200 g of chocolate Sugar Syrup for Crust : 80 ml of water 65 g of granulated sugar/ or milk or orange juice Snicker Cake Preparation : Crust : Beat the eggs with the sugar until the mixture becomes soft and lighter. When you get the green mixture, add oil and vanilla extract and mix. After that, add the gradually sifted flour, cocoa and salt, stirring at the same time with a spatula, until you get a uniform mixture. Use gentle stirring from the bottom up. Pour the mixture into a greased 15 × 45 cm mold lined with baking paper. Spread evenly and level. Shake the mold slightly on a flat surface. Put the biscuit to bake in a preheated oven at 160 °C for about 18–20 minutes. Remove the crust with the paper from the container and cool the finished crust completely. When the crust has completely cooled, separate the paper from the biscuit. Cut the uneven edges with a knife and set aside. Cut the crust into 4 equal parts. The dimensions should be 15 x11 cm. Cheese Filling : Beat the butter until foamy, then add the condensed milk, mix everything together, then add the powdered sugar and mix well again. While you're doing this, push the mixture to the bottom with a spatula to combine everything. At the end, add cream cheese, in this case I used Philadelphia cheese, combine everything well. Set aside. Caramel Peanut Filling: Mix the caramel cream and peanuts well with a spatula and set aside. Processing : Heat sugar with water until it becomes a liquid syrup. You can use milk or orange juice instead. Place the crust on the work surface, spray the crust with syrup or with milk or orange juice. Pour the cream cheese into a cake syringe and squeeze it onto the crust along the edges, then go in a circle until you fill it. Flatten, then put 3 spoons of the mixed mixture of caramel-peanuts and flatten. Repeat the same procedure for the other crusts. Cover the back crust and side edges with cream cheese and smooth. Now make the Chocolate Ganache. Chocolate Ganache : Pour the sweet cream into a small saucepan and heat it over low to moderate heat. When the cream has become hot, stir in the chocolate and mix until it is uniform. Put the cake on the wire of the oven, and underneath the baking paper. Pour a small amount of chocolate so that it falls on the edges, align the top layer and the sides with a cake knife. You can decorate the cake with peanuts if you like. Place the cake in the refrigerator to cool for 1 hour. Then serve it. Buon appetito! NOTE: Keep the rest of the dessert in the refrigerator for up to 4 days. #snicker #cake #dessert #food #simple #recipe #delicious #food #caramel #filling #peanuts #cream #heese #chocolate #easy #quick #dessertlover #foodlovers #crust #bark #biscuit #glaze #chocolate #ganache #blog #foodblogger #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.

Pumpkin pie with Walnuts and Raisins Homemade and healthy pumpkin, walnuts, and raisin pie made from thin crusts. The principle of operation is very simple and fast. An ideal dessert to enjoy every day and for the whole family. Follow recipe. Pumpkin pie with Walnuts and Raisins Ingredients : simple, total time: 600 g thin crust/ 15 sheets crust, it can be integral Filling : 1 kg pumpkin/ grated 200 g chopped walnuts 130 g raisins 100 g granulated sugar 2 bag vanilla sugars/ 20 g 2 tsp cinnamon For spread : 150 ml slightly mineral water 100 ml oil For Sprinkle : powdered sugar to taste Pumpkin pie with Walnuts and Raisins Preparation : Soak the raisins in lukewarm water and leave for 10–15 minutes. In the meantime, prepare the rest. Finely chop the walnuts, do not grind them. Set aside. Mix sour water and oil in one cup. Peel the pumpkin, remove the seeds and grate it. Sprinkle with sugar and 2 bag vanilla sugar, stir well. Add the mixture on low heat with 60 ml oil, occasionally stirring 10 minutes. When the mixture is well combined, add 2 small spoon cinnamon, drained raisins, and stir, simmer 15 minutes until the ingredients soften. Then turn off the heat. Leave the filling to cool for 10 minutes. Divide the pumpkin filling into 5 equal parts. Brush 3 thin crusts with a mixture of oil and sour water. Place the 3 spoons of filling along the edge of the longer side of the crust, and spread it halfway, sprinkle the other half with chopped walnuts. Fold the edges and roll up the roll. Arrange in a lined baking tray and lightly greased with oil. Repeat this with the rest of the ingredients. You will get 5 rolls. Brush each rolls with oil. Bake at 200 °C, about 30–35 minutes. Spray the crispy hot pies with a little sour water if you want them to be softer. Leave the pies covered with a semi — moist cloth to cool for about 20 minutes. Sprinkle with powdered sugar. Cut into smaller portions. Serve the pie chilled. Buon appetito! NOTE : Instead of walnuts, you can add dry figs soaked in water and chopped into small pieces or grind. Keep the pies covered in a dry place. #pumpkin #pie #with #walnuts #snd #raisins #thincrusts #baking #delicious #simple #recipes #recipe #food #foodstagram #dessert #breakfast #dinner #healthy #healthyfood #dessertporn #dessertlovers #blog #blogger #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Biscuits- Ischleri with Walnuts and Chocolate Delicious Biscuits- Ishleri with walnuts and chocolate flavor. The preparation is quick and simple, and in addition very decorative, ideal for all occasions. Follow recipe. Ingredients : simple, total time: 60 min. Dough : 180 g of butter/ room temperature 100 g of powdered sugar 10 g of vanilla sugar/ 1 bag 1 egg yolk 100 g of ground walnuts 350 g of flour Stuffing : 150 g of sugar 2 eggs 10 g of vanilla sugar/1 bag 50 g of chocolate 150 g of butter/ room temperature Dressing : 50 g of chocolate 2 Tbsp of oil Biscuits- Ischleri with Walnuts and Chocolate Preparation : Dough : In a deeper bowl, mix butter sugar and vanilla sugar on medium speed. You can also use a wooden spoon. After that, add egg yolks and ground walnuts and beat. Then add flour, combine everything into a compact mixture. Then mix by hand. Leave the dough 30 minutes. During this time, make the stuffing. Stuffing : Pour sugar, vanilla sugar and eggs into a deep bowl. Beat until the mixture becomes foamy and lighter. Continue streaming, until the sugar is absorbed. When the mixture has thickened, add the chocolate and mix until it is uniform. Transfer the mixture to a bowl and let it cool. While the cream is cooling, make the dough. Processing : Place the dough on the work surface, knead the dough by hand on a floured surface. Make a ball. Roll out with a rolling pin to a thickness of 5 mm. Use a 4-4.5 cm diameter round mold to take out biscuits, arrange them on baking paper in an oven tray. Bake in a preheated oven at 180 °C for about 10–12 minutes, making sure they stay light. Let them cool. While they are cooling, make the finish stuffing. Beat the butter until foamy, then add the melted chocolate cream that has cooled down and mix well. Spread this filling with a little spoon on a biscuit and fold it over with another biscuit. Squeeze slightly and set aside. Repeat the same procedure with the others. When everything is finished, make the chocolate glaze. Glaze: Add oil and chocolate to a small saucepan and melt over low-moderate heat until it is uniform, transfer to a smaller, deeper bowl and dip the biscuits as desired. Place on a decorative tray and leave to cool. Enjoy in bites! NOTE : Keep the rest of the dessert in the refrigerator for up to 7 days. #biscuits #ischleri #with #walnuts #and #chocolate #cookies #dessert #delicious #simple #recipes #recipe #food #dessertlovers #foodblogger #foodporn #blog #foodblog #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Biscuits (Sponge Cake) for Rolls My mother's fantastic cookie recipe for all rolls and cakes. It's easy to prepare, and it's done quickly with cocoa flavor. You don't have to add cocoa to this cake if you want a lighter version. Follow recipe. Ingredients: simple, total time: 50 min. FOR DOUGH: 5 egg yolks 240 g crystal sugar 5 Tablespoon cold water 150 g flour 1-2 Tablespoon cocoa powder 1/2 bag baking powder/ 5 g 5 egg whites Biscuits (Sponge Cake) for Rolls Preparation: Beat the egg yolks, eggs, and sugar into a lighter mixture, beat for about 5 minutes. The mixture should be shiny, light, and foamy. At the end, add the powdered ingredients, add them gradually and mix at the same time. Put the egg whites in another bowl and beat for about 2–3 minutes. Add 3 tablespoons of sugar gradually, one at a time. Beat into stiff snow. When you have obtained solid snow, add a spoonful by a spoonful to the mixture with egg yolks, then use a spatula to combine both mixtures into one fine component. Mixing from bottom to top in a circular motion. Grease the baking tray well with butter and flour, shake off the excess. Place the baking paper and roll out the mixture and flatten. Put it in the oven at 180 °C, 25–30 minutes, until it is lightly browned, and the roll is soft. After that, take a clean cloth the size of your roll, turn the baked roll-over, release it from the baked paper, wrap it in a roll and wait for it to cool. After that, cover with filling or jam. From this mixture, you will get two larger rolls or 4 smaller ones, as you like. Buon appetito! NOTE: You don't have to add cocoa to this cake if you want a lighter version. Use the sponge cake immediately for your dessert. #Sponge #cake #dessert #cake #cocoa #recipe #base #simple #easy #dessertporn #dessertlovers #foodies #biscuits #crust #bark #food #foodlover #blog #recipes #coffeetimelena #coffeetimewithlenaallin1 #blogger #serbianfood #italianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.