Cutlet in Aromatic Mushroom Sauce Cutlets in mushroom sauce can only improve your mood while eating them, very tasty and juicy recipe is great! Rich in herbal spices that give an incredible and pleasant taste! I warmly recommend you make them. You can use any mushrooms or the ones you like the most, I used mushrooms Porcine. The meat gets the taste of all the herbs and the meat is wonderful and soft. Follow recipe. Ingredients: simple, total time: 70 min. 4 servings. 4 piece big pork chops/ or your choice/ 800 g 300 g mushrooms/ or porcine/ chopped or cut into leaves 1 shallot/ or 1/2 medium onion, finely chopped 2 cloves of garlic/ minced 1 teaspoon turmeric 1/2 teaspoon dry spice mint 2 Tablespoon celery leaves/ finely chopped 100 ml white wine 1 teaspoon dry parsley 1 teaspoon dried thyme for meat salt and pepper to taste 120-150 ml water/ or broth 150 ml cooking cream 4 Tbsp vegetable oil 3 -4 Tablespoon flour for meat dry spice Vegeta to taste/ for meat Preparation: First, prepare all the ingredients as described above. Separate the meat from the bones (the bones will come in handy for some soup). Season the meat to taste (salt pepper, dry vegetable seasoning, thyme). Beat the steaks well on both side. Roll them in flour and put them on hot oil. Frying depends on the size of the piece of meat. In this case, I have much larger pieces, so I stretched each side for about 10 minutes. Fry briefly from one side to the other until it gets nice, brownish patterns. Fry on low to moderate heat. Remove the meat on the plate. In the same pan add butter and finely chopped shallot, when it becomes glassy and brownish ​​add the coarsely chopped porcine, minced garlic, mint, then stir well. When the mushrooms release the juices, add the turmeric, parsley, celery leaves, salt, and pepper to taste. Let it simmer about 5-7 minutes. When the liquid has evaporated add white wine and stir well, Cook until the alcohol evaporates (about 2 minutes). Return the meat to the mushrooms, then add a water or broth, so that it completely covers the meat. When it boils, reduce to a low heat, let it simmer for up to 10-15 minutes, until thickness covered with occasionally stirring. Add a cooking cream, stir and cook another 5 minutes. Turn off heat. Serve warm dish with boiled young potatoes, rice, spinach., fried zucchini, broccoli. Buon appetito! NOTE: Usually, porcini mushrooms are cooked less than champignons. When working with champignons, cook them for about 10 minutes longer, with control and occasional stirring, and add 3 chopped cloves of garlic to the champignons. If you use broth instead of water, then don't add Vegeta to the meat. You can add Philadelphia cheese cream to this sauce, mixed with little water instead of cooking cream, if you want. Keep the rest of the food in the refrigerator for up to 2-3 days. #food #maindish #cutlet #mushroom #sauce #steaks #delicious #simple #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Steak in Cream and Mustard Sauce Steak in mustard and sour cream sauce, gives a great taste, very juicy and soft, it can be combined with any side dish of rice, potatoes, or some vegetables. Follow recipe. Ingredients: simple, total time: 45 min., 4 servings 4-6 larger pork steaks 4 Tbsp soup or water 4 Tbsp sweet cooking cream 2 pickles 2 Tbsp mustard a little salt, pepper and Vegeta/dry spice to taste 2 Tbsp oil chopped parsley Preparation: Beat the pork steaks a little with a mallet. Season with salt, pepper and Vegeta and fry them in 2 tablespoons of oil. Take them out and keep them covered and warm. The fat from frying the meat is then watered with soup or water. Add the cream and stir. Cut the pickles into small cubes and mix them into the cream, stir. Then add mustard, chopped parsley and boil, season as desired. Return the baked steaks to the sauce, stir, and serve immediately. Serve with a side dish of your choice, some stewed vegetables, pasta, mashed potatoes, rice, and a salad. Buon appetito! #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Gourmet Serbian Burger Recipe Famous stuffed hamburger in the Serbian way, when you make them you will forget MC Donald's, I am 100% sure of that. Something better than this and you haven't eaten. Try it and see for yourself. I highly recommend. Follow recipe. Ingredients: simple, total time: 35 min. 2 servings 300 g of minced meat/ pork and beef 2 medium onions/ finely chopped 50 g of any bacon/ finely chopped 50 g of finely chopped cottage cheese /or grated Trappist cheese 1/2 teaspoon each salt and pepper to taste a little oil for frying Preparation: Chop the onions finely, then put them in a deep bowl where you have already put the minced meat, bacon, and grated cheese in a deep bowl. Season with a little salt and pepper. Mix the ingredients well for about 10 minutes until the ingredients are well combined. Cover the bowl with transparent foil and put it in the fridge for at least 30 minutes. Oil your hands and shape patties. Heat a little oil in a pan and fry the patties until they are golden brown on both sides. You can also do this on the grill. Serve with roasted potatoes, or salad, with addition chopped onion. Buon appetito! NOTE: If you don't have cow's cheese or Trappist, you can also use mozzarella. If you like it hot, you can add some crushed hot pepper flakes. If you want, you can fill these patties with cheese afterward. Double the quantities for 4 servings. Keep the rest of the burger in the fridge for up to 2 days. #gourmet #Serbian #burger #recipe #lunch #dinner #maindish #food #hamburger #beef #pork #minced #meat #cheese #bacon #serbianfood #recipe #traditional #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Minced meat Donuts Donuts are a traditional Serbian dish, very tasty, the meat is soft and melts in the mouth, the youngest can also eat them, but without spicy and hot spices. It's easy to make, and it's done quickly. Follow recipe. Ingredients: simple, total time: 35 min, 2 servings 500 g minced meat 1 onion/ finely chopped 2 cloves garlic/ finely chopped a bunch of parsley leafs/ finely chopped 150 g flour 1/2 bag baking powder/ 5 g 1 cup sour cream/ 200 ml 100 ml yogurt 2 eggs dry spice/ Vegeta 1/2 tsp salt 1 tsp pepper 1 tsp red ground pepper frying oil Preparation: Finely chop the onion and garlic, as well as the primrose leaf and mix it with the minced meat, flour (in which you previously put the baking powder), sour cream, yogurt, eggs, and spices to taste. Mix everything to make the mass smooth. Remove with a spoon and fry in well-heated oil until golden brown. You can serve these prepared meat donuts with any vegetable as a side dish or rice. Buon appetito! #food #maindish #minced #meat #donuts #fritters #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

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

Top Sarma Lena Sarma is a traditional and delicious dish from Serbia, this is an old recipe of my mother and my grandmother. A combination of sauerkraut and ragout, rice and dry meat, cooked in a little sizzle, everyone loves it. This is my recipe for sarma, I can tell you that the best one! The smell and taste are fantastic! It takes a little longer to prepare, but it is profitable, and the family will be satisfied. I highly recommend it! Follow recipe. Ingedients: medium, total time: 2 h and 30 min, preparation:30 min., cooking time 2 h. 700 g minced meat/ half beef, half pork 150 g of rice 100 g of dried bacon 400 g dry ribs 25 leaves of sauerkraut 1 onion/ finely chopped 2 spice bay leaf 1 Tbsp lard salt and pepper to taste 10 peppercorns to taste 1/2 tsp hot ground red pepper 4 tsp sweet red ground pepper/ allspice 4 cloves garlic/ finely chopped Top Sarma Lena Preparation: Fry the dry bacon, finely chopped, in the fat, then add the chopped onion, and then the minced meat. Fry for a few minutes, add spice: salt, pepper, 2 tsp allspice, crushed garlic, and washed rice, then mix everything well. Cook for about 10 to 15 minutes. Put a spoon, two fillings on the sauerkraut leaf, and twist the sarma to roll. Close the pages well so that the filling does not come out! Arrange upright in the deep pot. Arrange dry ribs in the middle. Sprinkle with 2 tsp red ground pepper, add bay leaf, add peppercorns, cover with rest of sauerkraut leaves, pour to simmer and cook for 2 hours on low heat. Occasionally add a little water. Serve warm. 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. #serbianfood #sarma #mincedmeat #meat #mincedmeat #ribs #bacon #sauerkraut #recipe #blog #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

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

Soft and Juicy Cutlet This is the recipe for how I make a very tasty cutlet, look it forward and see. Ingredients: simple, total time: 25 min., 2 servings 500 g cutlet salt and pepper to taste dry spice/ Vegeta to taste oil flour 1 glass of water Preparation: Pour 2 tablespoons of oil into the pan and let it heat up well on a slightly moderate heat. While waiting for the oil to heat up, coat the cutlet with dry herbs, salt and pepper, then roll it in flour on both sides. Place the cutlet in the oil and fry for 1–2 minutes on both sides to brown it on both sides and cover the pan. When you have cooked the cutlet, add one glass of water, approximately 150 ml. Turn the cutlet occasionally, making sure that it does not run out of liquid at any time. Add water as needed and reduce the heat. When the cutlet is almost ready, open the pan so that the water evaporates and briefly fry on both sides a little more. Remove the meat when it is well browned and soft and pour the juice over it. Buon appetito! #food #maindish #cutlet #flour #juicy #sauce #simple #recipe #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Skewers Chicken Liver in Bacon Serbian specialty, very tasty, and easy to prepare. I recommend not to eat often, because chicken liver has a lot of cholesterol, and it can cause harm to health. I especially do not recommend it to those who have increased pressure, triglycerides, and cholesterol. If I eat this dish, I eat it maybe once a year just to satisfy my cravings. Follow recipe. Ingredients: simple, total time: 35 min. 1 kg of chicken livers how many pcs. Liver, so many pcs thinly sliced bacon slices. little salt skewer sticks little oil Preparation: Wash the liver, dry it and cut it in half, then season it with little salt. Wrap each piece with thinly sliced bacon. Arrange the liver with bacon on sticks skewers and then the onion ring. Fry for 5–7 minutes on both sides. While frying, press a little with a fork. Remove the sticks of rolled livers as soon as they have taken shape and hardened a little. When they are well browned, take them off the heat. You can also do this on the grill. Buon appetito! #food #maindish #chicken #liver #bacon #rolls #easy #fast #recipe #homemade #tasty #delicious #dessert #foodblogger #foodie #foodlover #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Risotto with Mushrooms One of the recipes for how to make Italian risotto with mushrooms, dietary and very tasty. Follow recipe. Ingredients: simple, total time: 35 min., 3 servings 1 Tablespoon olive oil 350 g of chopped mushrooms 100 g of quinoa or rice 1 liter of hot vegetable broth 175 g of rice a handful of thyme leaves a handful of grated Parmesan Preparation: Heat the oil in a pan and fry the mushrooms for 2–3 minutes, then stir in the quinoa. Keep the broth hot in a separate pan, at a low temperature. Pour a spoonful of broth into a pan with mushrooms and stir until it evaporates. Add the rice, then repeat the process with the broth until you consume it, and the quinoa and rice become soft and cooked. Add thyme leaves and mix well. Divide into 4 portions, serve with grated Parmesan on top. Buon appetito! #food #maindish #risotto #mushrooms #Parmesan #italian #recipe #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Beef Perkelt Real Hungarian beef perkelt recipe, very delicious!! Follow recipe. Ingredients: simple, total time: 2h and 40 min., 6 servings 800 g of beef 4 onions/ finely chopped 4 Tablespoons tomato purée water as needed 3 Tablespoon oil/ or fat 1 Tbsp of ground red pepper 2 Tbsp flour dry herbal spice/ Vegeta chopped fresh parsley to taste salt and pepper to taste 1 large pot Preparation: Cut the meat into smaller cubes and place it on the heated oil to fry quickly on all sides. Reduce heat and add finely chopped onion. Sauté the meat and onion until everything softens well. Pour water to soak and simmer over low heat. After that, gradually add water as needed. When the meat softens, add tomato purée, dry herbal spice/Vegeta, and stir everything well. Add water as required, simmer until the meat is completely tender. Then mix the flour with a little water and add to the ingredients. Sprinkle with red ground paprika, season with salt and pepper to taste, simmer for a while. If necessary, add a little more water. This dish is cooked for about total 2h and 30 min. When the dish is almost ready, add freshly chopped parsley or celery leaves and turn off the heat. Serve boiled green beans with bacon and garlic with the perkelt or boiled potatoes. Serve warm. Buon appetit! #food #maindish #stew #hungarian #beef #meat #bacon #garlic #greenbeens #perkelt #recipe #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken White Soup A good recipe for chicken white soup, good for winter days and full of vitamins, very tasty and easy to make. Follow recipe. Ingredients: cup 200 ml, medium, total time: 55 min. 1 egg 1 cube for soup (beef) 2 Tablespoons cornflour 2 Tablespoons sour cream 1/2 cup rice 60 g carrots 150 g chicken fillet 2 Tablespoons oil dry spice, pepper powder, salt, parsley, weed dill to taste Chicken White Soup Preparation: Cut the meat, thinly, thinly into cubes, in order to cook it as well as possible; I always tell the butcher to cut it into thin slices first, because that makes things even easier. Grate the carrots on a large grater. Fry the flour in heated oil for 20 seconds, then slowly add 1.5 liters of water, first glass with constant stirring to break up lumps, and then the rest. Add carrot and chicken white meat. When it boils, let it boil for another 5 minutes, and then add rice and beef cube to the soup. Leave it to boil, until the rice is cooked, for about 15 minutes. In a bowl, beat the egg with sour cream, to which we add two tablespoons of hot soup and combine and beat together. Pour the contents from the bowl, i.e., return to the soup, which we moved from the hob, in order to unite everything as well as possible and mix. Then everything is so united, let's go back for just another minute, two to the stove and that's it. Serve warm soup. Buon appetito! #food #soup #stew #recipe #chicken #white #soup #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.