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Reform Cake Reform cake is a traditional Serbian dessert that is ideal for all festive occasions. It is a very tasty and juicy cake and has irresistible and delicious creams. It is usually prepared with 4 layers, but you can also make it with 3. For this cake you need eggs, flour, walnuts, chocolate, these are the main ingredients. Instead of walnuts, you can replace them with hazelnuts. Follow the recipe. Ingredients: for 1 crust ( need 4) medium, total time: 90 min. Crust: 4 egg whites 5 Tbsp granulated sugar 100 g ground walnuts 1 Tbsp flour Filling : 16 egg yolks 200 g granulated sugar 200 g powdered sugar 250 g butter 200 g dark chocolate and more : 200 g chocolate 4 Tbsp oil for glaze Reform Cake   Preparation : Crust : Beat 4 egg whites with 5 spoons of sugar until stiff peaks form. Add a spoonful of flour and 100 g of ground walnuts to the whipped egg whites, then combine everything with a wire, with light movements so that the egg white does not “fall”. Heat the oven to 180 °C. Put baking paper in a 30×22 cm baking tray, pour the mixture for the crust, level, and bake in a heated oven for 12–15 minutes. The crust should be lightly browned. Do the same with the remaining 3 crusts. Filling : Beat the egg yolks with granulated sugar until foamy. Steam the egg yolk filling. Place the larger pot on the stove and pour water, place the smaller pot — in which you will steam the filling on top of the larger one, so that the boiling water does not touch the bottom of the pot with the egg yolks. When the water boils, reduce the heat so that it does not boil strongly, but that it continues to boil and cook the filling for about 20 minutes or longer, if necessary, stirring all the time. Remove the filling from the heat, add the broken chocolate and butter, and mix everything well with a mixer on low speed. Cover the filling with cling film and let it cool completely. When the filling is completely cold, beat it with a mixer. Divide the filling into 4 equal parts and fill the crust. Spread 3/4 of the filling between the crusts, and leave the last part for coating the sides of the cake. Decorate the cake as desired with walnut kernels, grated chocolate or sprinkle with ground walnuts. Leave it overnight in the refrigerator, then cut it into the desired pieces and serve. Buon appetito! Reform Cake NOTE : You can cut the cake and freeze half of it in boxes with lids. Keep 2 months. Keep in a refrigerator for up to 5 days. #reform #cake #serbianfood #dessert #food #simple #traditional #cake #easy #simple #recipe #blog #coffeetimelena #foodporn #dessertporn #dessertlover #fooodies #foodstargram Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cream Pie We all know what crêpes are, and we love them very much, there are several ways to make these cakes and this one is one of the simplest. You will have a quick and tasty cake right on the table. Follow recipe. Ingredients: simple, total time: 50 min. 1 pack of puff pastry 6 eggs 20 Tbsp sugar 2 liter of milk 500 ml of water 2 bag vanilla sugar/ 20 g 5 Tbsp flour 350 g density/ or flour 1 bag vanilla pudding/40 g powdered sugar for sprinkling 200 ml sweet sour cream Cream Pie Preparation: Sprinkle the flour on the work surface and roll out both sheets of puff pastry. Place on a baking sheet, cut one sheet into squares with a sharp knife, prick with a fork, then bake in an oven preheated to 220 °C, for about 5 minutes. Pour the milk into the pot and bring to the boil. Whisk the egg yolks, 10 spoons of sugar, vanilla sugar, add the pudding, density, and flour, which we mixed with water, and mix everything well. Pour in the milk, then cook like a pudding, stirring all the time, until the mass thickens. Separately, whisk the egg whites with 10 spoons of sugar into the solid snow. Carefully combine the whipped snow with the still warm cream. Add the whipped sweet cream and mix everything lightly. Place the cream on one baked sheet of puff pastry, in a deep baking sheet, then cover with the sheet that has been cut out. Cool well, then sprinkle with powdered sugar. Buon appetito! NOTE: Keep the delicacy in the refrigerator, covered with aluminum foil, for up to 4 days. #cream #pie #simple #dessert #serbianfood #delicacy #delicious #recipe #food #cream #vanilla #cake #cakelover #foodies #dessertlovers #blog #foodblogger #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chestnut purée A wonderful chestnut purée with whipped cream is a real pleasure when you eat it. While you are preparing it, you can whip the cream, then everything is easy. Follow the recipe. Ingredients : simple, total time: 85 min. 1 kg of unpeeled chestnuts /600 g of peeled 200 ml of water/or milk 70 g of sugar 50 ml of rum 15 ml of vanilla aroma 300 ml of whipping cream grated chocolate to taste/ optional Chestnut purée Preparation Cut the chestnuts with a knife about 1 mm deep, place them in the container in which they will be cooked. Pour cold water just enough to cover the chestnuts, and let them cook in boiling water for 25–30 minutes. Then strain the water, and take the chestnuts out of their skins when they have cooled down a bit. Then pour water into a bowl on the stove and add sugar to it. Mix everything together until the sugar dissolves, then pour in more rum and vanilla flavoring. When everything boils, cook for another 3 minutes. Place the cleaned chestnuts in a blender and grind them, then add liquids as needed to obtain a creamy mixture, but be careful not to make it too thin. Press the resulting cream through a sieve and serve in the form of noodles in bowls or glasses. If you don't have a sieve, you can also use a cake syringe. Decorate everything with whipped cream and sliced chocolate and cool well before serving. Buon appetito! NOTE: Keep the dessert in the refrigerator 4 days. #food #dessert #simple #cjestnut #purée #recipe #serbian #foodblog #foodlover #dessertlover #foodie #foodie #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Healthy Beans without Spray I usually prepare these delicious healthy beans without addition of spray because it is a very quick way of preparation, and secondly it is good for health, those who have stomach problems like my dad. It is very delicious and juicy, with the addition of dry meat and sausages. You can also add sliced ​​bacon if you like. For this recipe you will need: beans, tomatoes, fresh pepper, celery stalks, carrots, garlic, onions, dry meat, sausages, and ingredients for seasoning. I love this healthy bean because it doesn't cause stomach bloating after consumption, and besides, it's perfectly tasty and ready quickly. Read the note regarding the preparation of this recipe below in the section 👇Follow recipe. Healthy Beans without Spray Ingredients : simple, total time: 100 min., 6-8 serving 500 g white beans 1 tsp brandy 2 onions 2 carrots 200 g Carnioli sausages/ cut into rings 5 pieces ribs/ or any dry meat 2 tomatoes San Marzano 1 fresh medium red pepper 1/2 stalk celery about 1. 6 liter hot water 4 cloves of garlic 1 tsp red ground pepper 2 tsp dry spice / Vegeta to taste 1/2 teaspoon turmeric 2 tsp salt black pepper to taste 1/4 tsp of bicarbonate 1-2 handful small pasta for beans/ optional 1 full Tbsp fresh parsley/ finely chopped — optional Healthy Beans without Spray Preparation : The day before preparation, wash the beans and soak them in cold water, let them stand overnight. Throw out the old water and pour in new cold water, in a deep pot so that the level is three fingers higher than the beans, add 1 teaspoon of brandy. By adding brandy, the beans will be ready faster. Cook for 30 minutes, on moderate heat. Let it boil and occasionally stirring. Meanwhile, pour a 1.6 liter of water into a medium saucepan, wait for it to boil. Prepare all the vegetables, wash, and clean them but do not cut them! Put the garlic aside. After the elapsed time, strain the beans. In the same cleaned deep pot, fry the sausages and dry meat (ribs) in a little oil. Turn occasionally and fry on all sides for about 10 minutes. When it turns brown, add strained beans, hot new boiled water to cover beans, add whole of cleaned vegetables except garlic. Add little water to cover vegetables. Cook until the vegetables are soft about 15–20 minutes, to moderate heat. Reduce heat, take out the all vegetables, let it a cool a while. Cut them into pieces. Place them in a blender, add garlic, 4 spoon liquid from beans then blend them into a cream. Pour the cream over the beans stir well, add the spices to taste: salt, black pepper, red ground pepper, turmeric, and bio spice Vegeta. Cook for another 30 minutes to low moderate heat and occasionally stirring. 5 minutes before the end of cooking, add a pinch of baking soda and stir quickly, let it work. By adding baking soda, you will not have stomach bloating. If you want, you can cook a small amount of pasta in a little pot for the beans. I use small macaroni-like ones specifically for cooked beans. You can skip this step. I didn't add chopped parsley, but you can add a small amount if you like. Serve warm with desired salad and bread. Buon appetito! Healthy Beans without Spray NOTE : If you don't have white beans, you can also use colorful or brown beans. With this healthy way of cooking, you don't need to add flour and make sprinkles. Beans definitely gain density by blending their vegetables. Instead of dry meat, you can add sliced bacon and pork hooves. I never mix beans and macaroni, but cook them in a separate pot. Because that way the beans will last longer. Store the remaining beans in the refrigerator for up to 4 days, covered. #beans #without #spray #simple #delicious #recipe #maindish #stew #easy #recipes #recipe #healthy #meal #lunch #serbianfood #foodporn #healthyfood #foodie #serbianblogger #serbianrecipe #foodstagram #foodies #foodlover #foodblogger #blog #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

How to use a Slow Cooker An introduction explaining the use of the slow cooker and what you can cook. To figure out how long to cook a pork roast and how to switch between high and low, here are all your slow cooker answers. How long should I cook it for? Slow cookers have two settings: “Low” and “High”. Mostly, when we have time, we prefer to use “low”, because food tends to cook better on a lower heat for a longer period of time, or when we are not at home and doing some other activities. Or if you are in a time crunch, use “high” slow cookers are very suitable. It should only be kept in mind that the different fat content and density of the meat, as well as the amount of liquid, the amount, and type of vegetables as food affects the cooking time. Slow Cooker High Vs Low 3h-------7h 4h-------8h 5h-------9h 6h-------10h 7h-------11h 8h-------12h How to use a Slow Cooker How to switch cooking from "high" to "low" and vice versa? The difference between “high” and “low” on slow cookers depends on the make and model. The important thing about cooking is that food takes 7–8 hours to reach its boiling point of 210 °C, on low, versus 3-4 on high. To go from “high” to “low” or vice versa, you need to multiply or divide the original time by 1.5 to 2.5 hours. As with cooking times for specific ingredients, these times are approximate. The layers and the slow cooker should go in this order: At the very bottom of the slow cooker go hard vegetables and meat, for example potatoes, carrots, parsnip. All grains go to the second level. The third level goes to delicate vegetables, asparagus, broccoli, cauliflower, etc. And the last level, the upper one, pours the liquid over all the ingredients in the slow cooker. How should I arrange the ingredients? The food at the very bottom of your cooker will be closest to the heating element. While those at the top will be further away, so putting the ingredients in the pot in the right order will also affect how it cooks. What should I add at the very end? Mostly the foods that are added at the end are: fresh herbs, grated cheese, olive oil and spicy sauces as well as sprinkles. Details at the very end of cooking can give your dish juiciness, rich flavor and other elements. You should wait until the very end to mix them in, because some herbs would break down if cooked for hours, while the tangy citrus flavor will be muddied after too long. Explenation If a dish usually takes: 15–30 mins, cook it for 1–2 hours on High or 4–6 hours on Low. 30 mins – 1 hour, cook it for 2–3 hours on High or 5–7 hours on Low.  1–2 hours, cook it for 3–4 hours on High or 6–8 hours on Low. If a recipe calls for 3 hours on high, you can cook on low for 7 hours instead. If a recipe calls for 8 hours on high, it can be cooked for up to 12 hours on low. Is 4 hours in the cooker enough? Most uncooked meat and vegetable combinations will require at least 8 hours of cooking on low or 4 hours on high. As a general rule of thumb, 2–4 hours is the maximum time you can leave the crock pot on warm. Can you slow cook on high instead of low? Of course it can, food will cook faster on high than on low. However, for all-day cooking or for less tender cuts, you may want to use a low setting. It is safe to cook food on low all the time — if, for example, you are going to work and the preparation time is limited. What mistakes are made in slow cooking? Premature addition of delicate vegetables. Fill the slow cooker. Using a slow cooker to reheat food. Without reducing the liquid for soups and stews. Do not brown the meat before placing it in the slow cooker. Putting frozen food in the slow cooker. Adding fresh herbs too soon. Cooking beef in a slow cooker Add the beef to the slow cooker with the flavorings, stock and sauces and cook on high for 4–5 hours or on low for 5–8 hours. How to tenderize meat in a slow cooker? It depends on the choice, said which is most suitable for slow and slow cooking is the ideal way to get extra tender meat. Can you cook chicken on low for 8 hours? Of course it can, and it is an excellent choice. Place the whole chicken in the slow cooker, breast side down. Cover and cook on high for about 4–5 hours, or on low for 6–8 hours. How long can a spore stay at a high temperature? The slow cooker can be turned on overnight or during the day if you are away from home all day, if you follow all the manufacturer's instructions and directions. Why is the roast still hard after 6 hours? This is because you haven't allowed the collagen to break down. Extend the cooking time, make sure there is enough liquid, and keep an eye on the food. Pot roast with mushrooms is a comforting meal that cooks all day in the slow cooker. What is the maximum time a slow cooker can run? You can leave the slow cooker on all day or overnight. But if you plan to leave the slow cooker on overnight, make sure it's on low. The stove on low volume is recommended to be turned on for a maximum of 8 hours, for most brands of slow cookers. Can you cook slowly on high and then on low? Cooking on low makes things softer, in general.  You can certainly go from high to low without a problem. Is it ok to open spore spores while cooking? Keep the lid on. Do not lift the lid unnecessarily during the cooking cycle. Every time the lid is lifted, the internal temperature drops by 10 to 15 °C and the cooking process slows down by 30 minutes. Is it safe to leave the slow cooker on for 12 hours? It's generally safe to leave slow cookers on for 12 hours — that's what they're made for. NOTE : Always read the instructions from the manufacturer to the end and follow the advice. #slow #cooker #info #tips #note #useful #advice #blog #housespells #coffeetimelena #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. 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Lamb Shank with roasted Potatoes Roast lamb and roasted potatoes are an ideal combination for festive occasions, or just in case you have special guests. I always make this dish this way. Follow recipe. Lamb Shank with roasted Potatoes Ingredients : simple, total time: 3h, 6 serving 1 piece of lamb shank/ 3.5 kg 1 small piece lamb ribs 1.5 Tbsp salt 150 ml sunflower oil 1 full Tbsp sage 1/2 Tbsp rosemary 5-6 cloves of garlic / cut into leaves 300 ml water for later For Potatoes : 1. 5 kg red potatoes/ cut into rings 1 big onion/ cut into thin ribs 4-5 Tbsp sunflower oil 1/2 tsp red ground pepper 1 tsp dry spice/ Vegeta salt and pepper to taste Lamb Shank with roasted Potatoes Preparation : When you prepare lamb, I always advise marinating it 2–3 days before preparation. Because in this way, they will pick up fantastic aromas and smells, and the lamb meat will be soft and juicy. For that you will need: oil, salt, sage, rosemary, and garlic. Coat the shank of lamb and ribs with oil, rub well into the meat. After that, add salt generously and rub on all sides. Then sprinkle the sage and rosemary evenly and rub it into the meat. Place the pieces of meat in a large round baking dish. Make cuts in the meat and insert garlic cut into thicker leaves, do this in as many places as you have garlic. Cover with a transparent foil and store in the refrigerator for 2–3 days. You have completed the first phase of the work. After the time has passed, pour about 100 ml of oil and 170 ml water into the baking dish with the lamb. Heat the oven to 250 °C for about 10 minutes. Cover the lamb with aluminum foil, reduce the temperature to 220 °C. Bake for about 60 minutes on each side. In the meantime, add water as needed. Bake for 2 hours, covered with aluminum foil. In the last hour reduce heat to 180 °C, of roasting, remove the aluminum foil and baste the meat occasionally every 15 minutes. Bake each side for about 30 minutes. My lamb is 3.5 kg, so I roasted it for 3 hours. If your piece of meat is larger and tougher, bake longer. During this finish time, prepare the potatoes. First, you will cut it into rings, then add them in a salted water, cook for about 25 minutes. Strain them well and leave them in a colander. Fry the sliced ​​onion in hot oil until soft and yellow. Add 1/2 teaspoon red pepper, stir well for a few minutes. Add the strained potatoes, season with dry spice — Vegeta, salt and black pepper to taste stir well, cover the pan. Stir occasionally every 10–12 minutes. Do not add water! Cook for about 20 minutes. When the lamb is ready, take it out and place it on a decorative tray. Transfer the potatoes from the pan to the baking dish where the lamb was roasted, stir them with the juice, leave in the heated oven for another 15–20 minutes to 180 °C. Add water as needed. The festive dish is ready, all that's left is to take out the meat and serve it warm with the lamb broth, and beetroot salad. Buon appetito! Lamb Shank with roasted Potatoes NOTE : Lamb broth recipe or lamb white soup. For another recipe of lamb broth, see here. If you hate doing potatoes like I do, you can put them in with the lamb after 2 and a half hours of roasting and add a couple of carrots and halved onions. Instead of roasted potatoes, you can also combine baked potatoes. You just cut them and roast them with the lamb for the last hour, adding a little water and stirring as needed. You can skip the last step of adding the potatoes to the lamb sauce if you don't want to mix. I personally like it this way because the potatoes pick up all the smells, it's just for those who like the smell of lamb, and the potatoes are soft and juicy. The rest of the food should be kept cold, covered, or on the terrace, if it's winter. #Lamb #Shank #with #roasted #Potatoes #dish #maindish #lunch #dinner #food #simple #delicious #recipe #roast #holidays #Christmas #foodies #foodlovers #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.

How to make Eggnog A simple recipe for delicious homemade eggnog, after this recipe you won't have to buy any more products in the store. Follow recipe. Ingredients : simple, total time: 30 min. 6 large egg yolks 100 g granulated sugar 220 ml heavy whipping cream 470 ml of milk 1/2 teaspoon ground nutmeg pinch of salt 1/4 teaspoon vanilla extract ground cinnamon/ for topping 1 tsp alcohol/ optional — bourbon, brandy How   to   make   Eggnog Preparation : Beat egg yolks and sugar in a deep bowl until light and creamy. In a saucepan over medium-high heat, combine cream, milk, nutmeg, and salt. Stir constantly until incorporated. Add a spoon of hot milk to egg mixture, and stir until combined. Repeat, stirring once more, until eggs are combined. Remove saucepan from heat and stir until combined, then return to stave. Whisk constantly for about a minute, until the mixture thickens just a little. It will thicken more as it cools. Remove from heat and stir in vanilla and alcohol, if using. Pour eggs through a fine-mesh strainer into a bowl and cover with plastic wrap. Refrigerate for 1 hour to chill. If you want a smooth, completely smooth consistency, you can add the entire mixture to a blender with 1-2 spoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg and a dollop of fresh whipped cream if desired. Enjoy! NOTE : If you need a smaller amount, just reduce the ingredients. Store the eggnog in the refrigerator for up to 3–4 days. #howto #make #eggnog #simple #delicious #recipe #homemade #dessert #drink #addition #easy #foodies #foodlover #blog #foodporn #blog #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. PHOTO SOURCE: https://www.freepik.com/free-photo/homemade-eggnog-with-cinnamon-wooden-table-typical-christmas-dessert_66832823.htm?log-in=google#fromView=search&page=1&position=14&uuid=662deacf-9f17-43ca-bd8d-0c361a50a74b

Sarme in a Pressure Cooker Southern Serbian way Sarme in a one-step method of preparation in a pressure cooker. If you don't have a pressure cooker, you can use it on the stove or in a slow cooker. The only thing is that you have to cook the filling, and the rest is easy. For this you will need minced mixed beef and pork, dry meat, bacon, and a head of sauerkraut. The good thing about a pressure cooker is that it doesn't take long to cook, it saves you 70% of the cooking time, and it cooks quite quickly! With the slow cooker, it's great again if you're working, you're not at home, put it on to cook, and in about 6 hours lunch is already ready. With both, there is no need to mix or stand as with a stove, but you can perform some other activities. Follow recipe. Sarme in a Pressure Cooker, Southern Serbian way Ingredients : simple, total time: 1 hour 40 min. 6-7 serving For Rows of Sarma : 1 big head of sauerkraut / separated on leaves 600 g dry meat/ ribs, meat — diced 85 g smoked bacon/ diced for layer 4 big sauerkraut leaves/ for layer water as needed 2 bay leaves Filling : 2 Tbsp Olive oil EVO 80 g smoked bacon/ diced into small cubes 600 g minced meat / pork and beef 1 big onion/ finely chopped 2 small carrots/ finely chopped 130 ml washed rice 2 full teaspoon red ground pepper 1 Tbsp fresh parsley/ finely chopped 1. 5 tsp salt 1 tsp black ground pepper Spray : 3 Tbsp Olive oil EVO 1. 5 Tbsp flour 1 flat Tbsp red ground pepper 50 ml tomato juice/ or 1/4 Tbsp tomato concentrate 180 ml water salt to taste Sarme in a Pressure Cooker, Southern Serbian way Preparation : Prepare all the ingredients as described above. Prepare and chop all ingredients according to the description. Before chopping the bacon, remove the skin and discard. Chop one part of the bacon into small cubes and the other part into larger cubes. Wash the sauerkraut leaves under cold water and leave them in a colander to drain well. Discard the excess water from the leaves when you stack them on top of each other. When you have prepared all that, you can start making the filling for the sarme. Filling : Fry the chopped bacon in small cubes in a little oil, until it turns golden brown, on moderate heat. Add finely chopped onion stir well, simmer for about 3 minutes stirring occasionally, add a little salt and pepper. After that, add the finely chopped carrots, stir well stew for about 3 minutes, then add the minced meat. Minced meat with a spoon, stir well with the other ingredients, cover the pan, simmer for about 15 minutes. Stir occasionally. Add the rice while there is still liquid from the meat. Do everything on low to moderate heat, stir occasionally, covered. Finally, add 2 teaspoons of red ground pepper, 1 and half teaspoons of salt, 1 teaspoon of ground pepper, and 1 spoon of fresh chopped parsley. Mix all well, cook for about 2 more minutes. Leave the filling to cool for about 10–15 minutes. Processing: Arrange the 2 sauerkraut leaves in the pressure cooker. I used the ones that were torn, and ready-made shopping sheets leaves sauerkraut.) Spread the sauerkraut leaf on the work surface, if there is any thickening near the stalks, remove a smaller part with a knife. If are bigger leaves fill with 3 spoons each, then flatten it a little, if are small fill with 2 spoon filling. Fold the sides inward and fold into a roll. Repeat this with the rest of the sauerkraut leaves and the filling until you have used up the material. On the arranged sheets of the pressure cooker, arrange a layer of sliced ​​dried meat, diced bacon cut into cubes, then arrange a row of sauerkraut rolls-same, then repeat dried meat and bacon, and again sauerkraut rolls. At the end, cover all the sarma with 2 sauerkraut leaves, add a salt and black pepper to taste, cover with cold water almost to the top (2 fingers below the level of the pot). Turn on the pressure cooker, set it to cooking power between 3 /4 volume. Add 2 bay leaves on top. Cook for 1 hour. When the time has passed, make a spray for the sarme by heating the olive oil and adding the flour, fry for about 2 minutes until it absorbs the brownish color. Reduce heat, add red ground pepper, stir about 3 seconds, immediately pour tomato juice and little water. Simmer 2–3 minutes, add salt to taste, then remove from heat. Pour this spray immediately over the sarma, cook for another 20 minutes. You don't need to stir or open the lid during cooking. Serve warm. Buon appetito! For recipe purée, see here! Sarme in a Pressure Cooker, Southern Serbian way NOTE : For the slow cooker, set between 4 and 5 volume. For slow cooker, If you prepare around 1h in the afternoon it will be ready by 7 afternoon. After 4 hours cooking, make the spray and leave it to cook until the end. If you don't have time, then you can apply the spray immediately after layering the sarma. Your slow cooker can be on overnight or throughout the day if you are out of the house all day, if you follow all the directions and the manufacturer's instructions. Instead of dry meat, you can use sausages, ribs. You can freeze them for up to 2 months in special aluminum boxes with lids. Keep the rest of the sarma in the refrigerator for up to 5 days. #sarme #in #a #pressure #cooker #Southern #serbian #way #serbianfood #serbianblogger #serbianrecipe #dish #maindish #lunch #holidays #Christmas #Eve #delicious #simple #recipe #foodies #foodlover #foodblogger #blogger #blog #recipes #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Soft Hungarian Strudels with a lot of Filling Wonderful strudels with little dough and full of filling. Made from short dough, without a lot of waiting, with ease and real enjoyment. In this recipe, you have an offer with walnuts and with poppy seeds. These strudels are made a lot in Vojvodina, where I come from, and they are called “bajgle". Mostly Hungarians make them like this, and then it spread to our region because there are a lot of Hungarians in my country. Follow recipe. Soft Hungarian Strudels with a lot of Filling Ingredients: simple, total time: 100 min. Raising Yeast : 50 ml lukewarm milk 1 tsp powdered sugar 1/2 bag dry yeast/ or 15 g fresh yeast Mix all and cover, let it stand 10 minutes. Dough : 120 g butter/ diced 350 g flour / type 500 40 g powdered sugar pinch of salt 1/2 tsp lemon peel/ grated Mix all ingredients well. Then add: 1 egg and raising yeast Soft Hungarian Strudels with a lot of Filling Make Dough : Knead the dough well by hand for about 5 minutes. Add the dough to the work surface and knead until you get a smooth dough. With the help of a knife, pick up pieces of dough and add to the pile and continue kneading. Form the kneaded dough into a ball, add a little flour and knead once more, you will see that the dough is no longer sticky. Cut into two equal parts, form balls, then place in freezer bags. Store in the refrigerator for 30 minutes. During this time, make the filling. Syrup : In a small pan, pour 200 ml of water (or milk) and 250 g of sugar, wait to boil, and cook another 3 minutes. Filling with Walnuts and Poppy Seeds: Walnuts : 200 g of ground walnuts 1 tsp lemon peel/ grated 1/2 tsp cinnamon 1 bag vanilla sugar/ 10 g Poppy Seeds Filling : 200 g of ground poppy seeds 1 tsp lemon peel/ grated 1/2 tsp cinnamon 1 Tbsp plum jam 1 bag vanilla sugar/ 10 g Make Filling : Pour the ingredients according to the description of the filling into two bowls. Pour two ladles full of the finished syrup into each bowl, add a little more if necessary. The filling must be thick in both so that it does not fall out of your strudel, so it must not be runny. If you want, you can also boil the filling for a few minutes on a low, moderate heat, making sure it is thick. You can use milk instead of water, half the amount goes into each filling. Processing : After the elapsed time, take the dough, with the help of a rolling pin, spread the dough as thin as you can. Pour the poppy seed filling and spread it evenly on all sides. Fold all sides inwards by 1.5 cm and fold the longer part into a roll. Place on baking paper in the grease baking dish. Repeat the same for the strudel with walnuts. Beat one egg and with the help of a brush coat both strudels on all sides. Bake in a well-heated oven at 180 °C, for 25 minutes, until well browned. While the strudels were baking in the first 15 minutes, I held the aluminum foil for 10 minutes before the end, I took it off and baked until the end. Cover the finished hot strudel with a semi-moist clean cotton cloth, and let it cool completely! Then cut it into slices. You can sprinkle them with powdered sugar. Buon appetito! Soft Hungarian Strudels with a lot of Filling NOTE: Keep the strudel in an airtight box with a lid, in a dry place. #soft #strudels #with #lot #of #filling #hungarian #strudels #delicious #simple #dessert #cake #strudel #homemade #easy #tasty #blog #foodblogger #dessertlover #cakelover #hungarianfood#coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Đuveč in the Vojvodina Style Djuvec as a dish is quite famous in Serbia and everyone loves it. Everyone makes it differently in the regions of Serbia, so Vojvodina also has its own way of preparing it. It consists of rice and various vegetables and chicken meat. It is very tasty and everyone loves it! Read the NOTE 👇 before preparing this dish, which will help you and make your job easier to get a very tasty dish! Follow the recipe. Đuveč in the Vojvodina Style Ingredients : simple , total time : 90 min ., 6-8 serving 6 pieces chicken thighs/ without bones or drumsticks 100–150 g bacon/ diced Baking dish 38 × 24 cm Vegetables : 2–3 Tbsp Olive oil EVO 1 onion/ finely chopped 1 leek/ or spring onions — finely chopped 1 carrot/ diced 1 cup green beans/200 ml 2 medium potatoes/ diced 3 cloves of garlic/ minced 2 fresh peppers red and yellow/ diced 1 cup rice/ 300 ml 1 cup peas/ 150 ml 2 medium tomatoes/ diced 1 Tbsp fresh parsley/ finely chopped 1 green hot pepper as you like / optional Spices : 500 ml chicken broth/ 1 cube for soup + 500 ml water 1 Tbsp dry spice Vegeta 1 tsp red ground pepper salt and pepper to taste Đuveč in the Vojvodina Style Preparation : Prepare all the ingredients as described above. First, pour 500 ml of water and 1 soup cube to heat, wait to boil then turn off. While you're waiting for that, wash all vegetables well, chop the onion, leek, fresh parsley and mince garlic. Set aside. Clean the peppers from the stalks and seeds, then cut them into larger cubes. Set aside. Cut the potatoes into smaller cubes. I chopped the carrot in a super chopper, if you don't have one, chop it into the small cubes. Set aside. Turn off broth and set aside. Wash and dry the meat well. Season with salt, black pepper, and dry spice Vegeta to taste. Chicken meat fry in a little oil in deep wok pan, with adding water, until golden brown, then take out. Remove the meat from the bones and set aside. In the same pan, add diced bacon, fry until well browned then remove on a kitchen towel. In another deep bigger pan, add olive oil, fry chopped onion and leek (or spring onions), add 1/2 tsp of dry spice Vegeta, simmer until softened, about 3 minutes. Add the chopped carrot and peppers, stir all ingredients. Simmer 10 minutes with ocasionaly stirring. Immediately add diced potatoes, and tomatoes and green beans cover the pan, and simmer about 10–13 minutes with occasionally stirring. Finally add rice, peas, and minced garlic, simmer about 2 minute, then pour 1/2 amount of the broth, (Adding broth is gradually), reduce heat. Cook for about 15 minutes. Wait for the rice to swell for about 10-15 min.(but not all percents will go in the oven). When the liquid has almost evaporated, add 1 tsp of allspice and the rest of the broth. Sprinkle with chopped parsley, mix everything well. Turn off heat. Pour all components into an oiled fireproof dish. My baking dish is 38 × 24 cm. Add the chicken meat and bacon, mix it all together. Check the taste, add spices as required, salt, black pepper, or red ground pepper. Pour enough water to cover the vegetables and meat. (I have also used sauce of chicken meat, read in NOTE). Bake in a preheated oven at 180 °C for about 40–45 minutes. During cooking, add water if necessary. I did not add it, do not mix. If your oven works harder, cover with aluminum foil 15 minutes before the end. Serve warm. Buon appetito! Đuveč in the Vojvodina Style NOTE: If you have already purchased a ready-made package of vegetables for đuveč, you will add them after stewing the leeks and onions. You will stew for about 10 minutes, then add the rice, cover with broth gradually. It is mostly sold in 400 g and that will be quite enough! This package includes already prepared cubed: potatoes, peas, peppers, green beans, and tomatoes. To make your djuvech tastier, use the juice where you roasted the chicken meat and added water. Discard the fat and leave the remaining layer in the pan, put it on the fire and add about 200 ml of water, mix and remove the remains of the chicken meat with a spoon, and pour it over the djuvec. Add water as needed. Keep the rest of the food covered in the refrigerator for up to 4 days. #Đuveč #in #the #Vojvodina #Style #food #maindish #lunch #serbian #meal #delicious #vegetables #rice #chicken #meat #bacon #peppers #potatoes #easy #serbianfood #serbianrecipies #simple #recipe #recipies #foodies #foodblogger #blogger #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lazy Pie Old way Lazy apple pie is one of those cakes that we always go back to. It is easy to prepare, and I recommend all new housewives to try this grandmother's recipe. Follow recipe. Lazy Pie Old way Ingredients : 1 cup measure = 200 ml, simple, total time: 60 min. Biscuit : 6 medium eggs/ separated 1 cup of milk 1 cup of oil 3 and 1/2 cup of flour 1 bag and half baking powders/ 15 g 1 lemon peel/ grated 1 and 1/2 cup of granulated sugar Baking dish 25 × 40 cm Filling : 1 kg of apples/ grated cinnamon to taste 1 bag vanilla sugar/ 10 g 5 Tbsp of granulated sugar 80-100 g breadcrumbs Other : 6 Tbsp of homemade marmalade/ plums or apples powdered sugar for sprinkling Lazy Pie Old way Preparation : Separate the whites from the yolks. Beat the egg whites until stiff with half the amount of sugar. Beat the egg yolks with another amount of sugar, until the mixture becomes lighter and compact. Add grated lemon peel, and mix again. Set aside. Mix flour with baking powder in a deep bowl, Add the yolk mixture to the beaten egg whites and mix with a spatula, using the mixing technique from the bottom up. Then gradually add flour mixed with baking powder, milk and oil, combine everything with a spatula with light movements. When the mixture is well combined, divide the mixture into two parts. Pour one part of the mixture into a greased and lightly floured pan. Bake in a preheated oven at 180 °C for exactly 10 minutes. Meanwhile, wash and grate the apples. Mix with sugar, vanilla sugar, cinnamon and 100 g of bread crumbs. Take the half-baked sponge cake out of the oven, spread it with homemade or store-bought plum or apple marmalade. Spread the grated apple filling over it and cover with the rest of the prepared biscuit mixture. Flatten the mixture with a spoon. Return to the oven for another 25–30 minutes until nicely browned. If necessary, put aluminum foil 10–15 minutes to the end so that the top part does not burn. While the cake is baking, turn the pan. Serve cake dusted with powdered sugar. Buon appetito! Lazy Pie Old way NOTE : Instead of plum jam, I had apricot jam, you can also add figs, apples, or strawberries. Keep the cake covered in a box in a dry place for up to 7 days. #lazy #pie #old #way #recipe #simple #dessert #delicious #serbianfood #serbianrecipes #serbianblogger #foodies #foodlover #dessertporn #homemade #dessertlovers #torte #Filling #baking #biscuits #easy #tasty #sweetporn #coffeetimewithlenaallin1 #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Princess Donuts The wonderful Princess donut dessert is an ideal treat for all occasions. It consists of dough that is baked and then cut in half and filled with vanilla cream. It is easy to prepare and ready quickly. Follow recipe. Ingredients : simple, total time: 60 min. Donuts : 250 ml of water 125 g of butter 150 g of sharp flour 1 bag baking powder/ 10 g 2 tsp of granulated sugar 4 eggs powdered sugar Filling : 500 ml of milk 1 bag vanilla pudding/ 40 g 2 tsp of vanilla extract 3 eggs 6 Tbsp of granulated sugar 4 Tbsp of density 100 g of butter Princess Donuts Preparation : Dough : Pour water into a saucepan, butter sugar and wait for it to boil over moderate heat. When it boils, take it off the heat, stir in the flour and baking powder, let the dough cool down.  When the dough has cooled, add the eggs one by one, beating at the same time with a mixer.  Fill the cake syringe with this mixture, (you can also use a spoon or put it in a regular bag and just cut off one corner a little) and press the dough in a circular motion, make donuts and fill the mixture between them, lay them on baking paper in an oven tray. Heat to 250 °C, place the tray low in the oven and bake the donuts first at 250 °C for about 14 minutes, then reduce the temperature to 150 °C for another 20 minutes. Do not open the oven while the donuts are baking! Let donuts cooling. Cut each donut dome so that the bottom part is flat and the top part like a cap will cover the cream. Filling : Beat the eggs and sugar until foamy, add the vanilla extract, vanilla pudding, cream and 200 ml of milk.  Boil the remaining 300 ml of milk.  When it boils, add the whipped mixture and cook like a pudding.  Cool the cream, then beat it with butter.  Fill the donuts by spoon or with a syringe and sprinkle with powdered sugar. Buon appetito! NOTE : Keep the rest of the dessert in the refrigerator for up to 4 days. #princess #donuts #dessert #delicious #delicacy #food #simple #food #recipe #easy #baking #dough #cream #foodies #foodblogger #foodlover #dessertporn #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.

Moscow Roll with Fruit A wonderful, soft and juicy vanilla and fruit roll that melts in your mouth. It is suitable for all occasions and celebrations, it has a beautiful appearance and is very decorative. To make this dessert more beautiful, always use red fruits, and the choice is up to you, strawberries, cherries, raspberries, currants, and blueberries. The preparation is very simple and is done quickly. Read NOTE 👇down below before preparation. Follow recipe. Ingredients : simple, total time: 2 h Biscuit : 6 egg whites 100 g of granulated sugar 120 g ground walnuts 1 Tbsp flour Baking dish 30×40 cm Cream : 6 egg yolks 6 Tbsp of granulated sugar 500 ml milk 1 bag vanilla pudding/ 40 g 150 g butter / room temperature 100 g white chocolate 1 vanilla aroma ampulla / or vanilla bean 200 g fruit of choice and : 2 bag whipped cream fruit or chocolate or roasted ground hazelnuts ground Plasma biscuit Moscow Roll with Fruit Preparation : Biscuit : Separate the white from the yolk. Beat the egg whites until foamy, then gradually add the sugar and beat on high speed until stiff. In a deep bowl, mix the ground nuts and flour, gradually add to the beaten egg whites and at the same time mix with a spatula until the ingredients are well combined. Cover the baking dish with baking paper and pour the whipped mixture over it and spread it evenly with a cake knife. Bake in a preheated oven at 180 °C for about 10 minutes. Immediately wrap the baked biscuit in a roll together with the paper and let it cool completely. Cream : Separate 200 ml of milk from the total amount of milk. Place the rest in a saucepan to heat over low, moderate heat. Beat egg yolks with sugar, vanilla sugar and pudding powder, mix everything well and add 200 ml of milk and mix again. When the milk has started to boil, remove it from the heat and add the beaten egg yolk mixture with the ingredients and stir until well combined. After that, return to the stove and reduce the heat, stirring until the cream thickens. Remove from the heat and add the white chocolate that you cut into cubes to the hot cream, stir until everything is combined. Cover the cream with cling film and let it cool completely. When the cream has cooled, gradually add softened butter and mix well. Processing : Unroll the roll, remove the baking paper and spread the cream over the biscuit, leaving 6 spoons of cream aside as you will need it for coating the roll. Now carefully spread the chopped fruit on the cream and slowly roll the biscuit into a roll, wrap it in cling film and leave it in the fridge for 2 hours to set. Then spread the rest of the cream on the entire roll and decorate with whipped cream, and the rest of the decoration is up to you as you wish. Leave the roll in the fridge for 2 hours before serving, then cut into slices. Buon appetito! NOTE: With this roll, you can combine Plasma ground biscuits, which will give a phenomenal and crunchy bite. You will apply directly to the biscuit, and then cover it with cream, you can do it the other way around as you wish. If you are using fruit that is slightly larger, chop it. Keep the roll in the refrigerator for up to 4–5 days, covered with a lid. #Moscow #roll #with #fruit #dessert #cake #food #foodlover #foodporn #dessertporn #dessertlovers #foodlovers #simple #recipes #recipe #homemade #delicious #tasty #sweetporn #torten #vanilla #cream #biscuit #foodblogger #foodie #foodies #cake #cakelover #coffeetimewithlenaallin1 #coffeetimelena #foodblogger #blog #blogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baklava with Orange topping Lena Baklava is a traditional Turkish dessert, and I always make it before Christmas. This time I wanted to make it a little differently than usual, and believe me, it is very juicy and delicious! It usually comes with nuts and a syrup topping and a little lemon. However, I wanted something a little different for me this time. Baklava have a different sour-sweet taste with the addition of raisins and ground walnuts. Baklava is very delicious and juicy, and I believe, you will like this one more. This dessert is for those who like a combination of sour and sweet. I believe you will enjoy every bite because baklavas are really fantastic! Follow recipe. Baklava with Orange topping Lena Ingredients : cup measure 200 ml, simple, total time: 60 minutes 500 g thin crust Filling : 5 eggs 1/2 orange peel/ grated 1. 5 cup of granulated sugar/ 250g 1 bag vanilla sugar sugar/ 10g 1 cup of oil/ 200ml 1. 5 cup of Greek yogurt/ 250ml 7 g baking powder 300 g ground walnuts/ for sprinkle 150 g raisins/ for sprinkle Syrup : 1 cup of granulated sugar/ 200g 300 ml of water 3 orange juice/ 260 ml filtered 1/2 orange peel/ grated 4 slices of orange Baklava with Orange topping Lena Preparation : Prepare all the ingredients as described above. Grind the walnuts in a super chopper or machine and set aside. Soak the raisins in lukewarm water and leave to stand for 15 minutes. Wash the oranges well under warm water, you can also put them in a deep bowl with 1 tsp of baking soda and water and let them sit for 30 minutes. Grate 1 orange and squeeze the juice from the rest of 3 nectarines, filter it and set aside. Now prepare the rest. First prepare syrup : Place sugar, water, orange juice, and orange slices in a small saucepan. Cook on slightly moderate heat for about 10 minutes after boiling. Leave a syrup to cool. Baklava with Orange topping Lena Make Filling : First mix the eggs, sugar, vanilla sugar then add all the other ingredients except raisins and walnuts. The mixture must be compact and more liquid. Walnuts and raisins will go later for sprinkle. Processing : Lightly oil the baking dish 33 x 43 cm, with higher edge, arrange the first crust. You can cut the crusts according to the dimensions of the container in which you will bake. I bypassed that step because I didn't have time. At the end of layering, you will definitely cover with the rest of the mixture, and with a knife you will twist the crusts towards the bottom, so that they will definitely come into their own. Fill each crust with 3-4 spoon mixture for baklava, and each second crust sprinkle plus with ground walnuts and raisins. Repeat the process until you use up the material. Leave 2 crusts empty. Once you have placed the penultimate crust, cut it into equal cubes. Pour the remaining filling evenly over the cut cubes and stir the bowl a little so that the filling gets into all the crusts. Form the crusts with the help of a knife. Then cover it with the last crust. Don't cut it, but brush it with a little oil. The back cover crust must be empty. Bake the baklava at 180 °C for about 25–30 minutes. When the baklava is ready, remove the back crust, with the help of a knife, because it helps to prevent the baklava from burning during baking. Cut the baklava into cubes as needed, pour syrup over hot baklava. Let it cool completely at room temperature or in a cool place, it can also be on the terrace, cover with cellophane. Baklava should stand for 24 hours before serving. Buon appetito! NOTE : In my opinion, this recipe with oranges is even better than the classic recipe, it is juicier and softer and the taste is perfect! Baklava is wonderfully soft and juicy and just right, not too sweet! Keep the baklava covered in the refrigerator or in a cool place. When serving the baklava, take it out 30 minutes before serving. #baklava #with #orange #topping #simple #delicious #recipe #walnuts #raisins #syrup #topping #dessert #cake #food #foodlover #cakelover #dessertporn #dessertlovers #cakelovers #foodblogger #foodie #foodies #cooking #baking #turkishfood #turkishdessert #turkishrecipe #homemadefood #serbianfood #serbianrecie #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Healthy Cavolo Nero with Dry meat Cavolo Nero is excellent for the digestive system. It's better than cabbage and nettle. Full of polyphenols and against cancer, prostate, ovarian and lung cancer. It is good for eyesight and for those who have a problem with cataracts. It is traditional Montenegrin food. This recipe contains several types of meat and vegetables. If you have a pressure cooker, this recipe is perfect for it! My mother often prepared it, and I learned to prepare it this way from her. What is delicious is also a healthy meal, which is an obligation for all of us to consume every day. If you are not a fan of meat, you can add cooked lentils, which also go well with this dish. Read a NOTE before preparing this meal. Follow recipe. Healthy Cavolo Nero with Dry meat Ingredients : simple, total time:1 h 40 min., 6-8 serving 500 g — rasthan kavolo nero 500-600 g dry meat/ 2 Carniola sausages, 6 dry ribs, 100 g bacon 4 potatoes/ diced 4 carrots/ cut into rings 3 medium heads onion/ finely chopped 4 cloves of garlic/ minced salt and ground pepper to taste 1 Tbsp dry spice Vegeta 50 g butter 350 vegetable broth 300-400 ml water/ or as needed 2 tsp red ground pepper 1 Tbsp flour/ optional 4 Tbsp Olive oil EVO to taste Deep pot 6 liters Healthy Cavolo Nero with Dry meat Preparation : Wash the cavolo nero leaves and cut off the hard part. Cut the scattered into pieces. Finely chop onion and garlic. Potatoes and bacon cut into cubes. Sauté onions in olive oil until transparent and soft, 20 minutes with occasional stirring and covered, on moderate heat. Then add dry meat and bacon, stirring occasionally, covered, about 15 minutes. After the elapsed time, add the carrots, potatoes, dry spice Vegeta, stir all ingredients well, simmer about 10 minutes. Then add a butter. Wait for butter melted, add a minced garlic and stir. When the garlic has released its fragrance, add chopped cavolo nero . Let the vegetables release juice for about 15 minutes, stirring occasionally. Then add salt, red ground pepper, and vegetable broth. I have also added 300 ml of water. Stir well all ingredients and cover. I used a 6 liter pot. The liquid is 3–4 fingers lower than the height of the pot. I did not add flour to this stew, because during cooking, the potatoes will release their starch, so they will be just right. But if you want it a little thicker, mix it with a little water and add it immediately and reduce the heat. Let it cook about 35–40 minutes, covered. Turn off heat. Serve warm with adding little olive oil. Buon appetito! NOTE : It is very important while cooking this dish that the pot is always closed with a lid and stir occasionally, especially when stewing onions and meat. When I cleaned the cavolo nero, I only cut off the stems and washed them well under warm water. I didn't separate the middle part of the vein and throw it away from the leaf because it's all healthy, don't throw it away either! I cut the cavolo nero into large pieces. I did not cut the smaller leaves. From the moment you add the rashtan — cavolo nero , it is cooked for a maximum of 40 minutes, no more, because then it loses all the quality vitamins. Keep the rest of the stew in the refrigerator for up to 4 days, covered. #healthy #cavolo #nero #with #sausages #and #drymeat #ribs #bacon #food #stew #healthy #easy #simple #recipe #easy #delicious #foodblogger #foodie #meal #foodies #vegetables #carrots #potatoes #onions #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.

Complete meal with Lamb meat like under Dutch Oven Complete meal with Lamb meat like under Dutch Oven- Beautiful and juicy lamb with vegetables, as under the Dutch oven. I often prepare this way because it is a perfect method of making. Simple and delicious lunch of vegetables and lamb meat in a simple way. It is quickly prepared, one part of the cooking is done in a pan, then it is transferred to a baking dish to be continued in the oven. It doesn't require a lot of hard work, but everything goes smoothly. Follow recipe. Complete   meal   with   Lamb   meat like under Dutch Oven Ingredients : simple, total time: 80 min. 4 serving 1. 2 kg lamb meat with bones 4-5 Tbsp flour/ or as needed 80 ml oil 1 onion/ cut into ribs 5 carrots/ cut into 2 cm long pieces 1/2 stalk celery/ chopped in pieces 4 big potatoes/ cut in half 1/2 big fresh pepper/ cut into pieces sage to taste salt and black pepper to taste 1 flat tsp dry spice Vegeta 100 ml white wine 250 ml vegetable broth 2 cloves of garlic/ minced 1 small stalk with celery leaves 100 ml water Complete   meal   with   Lamb   meat like under Dutch Oven Preparation : Wash the meat and dry it well. Add salt to taste, but not too much! Rub sage on all the pieces of meat. Add about 4 spoons of flour to a plate, roll the meat on all sides, and set aside. Clean and peel all vegetables well. Carrot and celery cut into 2 cm pieces, cut the potato into quarters, then in pieces. Onion chop into thin ribs and set aside. Add an 80 ml oil to a wok pan, fry the lamb until it turns a little brown, about 5-7 minutes, each side to moderate heat. Set aside. In the same pan with fat fry the chopped onion, sauté until it becomes glassy, lightly brown and soft. Then add the celery, carrots, and potatoes. Let it simmer 5 minutes and occasionally stir. Pour the wine over it, wait for the alcohol to evaporate for about 2 minutes. Season with sage and dry spice Vegeta, stir. When the alcohol has evaporated, add diced peppers, then pour over the 200 ml broth. Cook for about 30 minutes, covered, over low-medium heat. After 10 minutes, add the rest of the broth, minced garlic and continue cooking. Turn off the heat, arrange all the ingredients in a baking dish or terracotta dish, add celery leaves with small stalk. Control the taste, add spices as needed, pour a 100 ml water, stir, and cover with a lid or aluminum foil. Bake in a preheated oven at 200 °C for about 35–40 minutes. In the last 15 minutes, remove the aluminum foil and bake until the end. Serve warm. Buon appetito! NOTE : Keep the rest of the food covered in a cool place, it can be on the terrace if it's winter or in the refrigerator. Heat in the oven. #complete #meal #with #lamb #meat #like #under #Dutch #Oven #soft #delicious #lunch #dinner #holidays #maindish #baking #oven #easywork #homemade #cooking #meat #vegetables #peppers #carrots #potatoes #celerystalk #broth #whitewine #foodlover #foodblogger #foodie #mealprep #foodies #foodlover #blog #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Soft Beef Chops in Sauce of Wine Wonderful soft and juicy beef steaks, like in restaurants in wine sauce. It's quick and easy to prepare in just half an hour. Follow recipe. Ingredients : simple, total time: 30 minutes, 2 serving 2 beef steaks — chops/ about 450g 1 tsp dry spice Vegeta pinch of salt black pepper to taste 100 ml wine 130 ml water 2 big cloves of garlic/ minced flour as needed 1/2 tsp thyme 1 tsp marjoram Soft Beef Chops in Sauce of Wine Preparation : Wash the veal chops and dry them well with kitchen paper. Season with Vegeta dry seasoning, salt, black pepper and thyme to taste. Pound the schnitzel with a meat pestle. Roll them well in flour on both side. Heat the oil well in a frying pan over moderate heat. When the oil is hot, place the steaks and fry for about 3–4 minutes on each side. Pour 50 ml wine and cover. Simmer for about 10 minutes. Turn the steaks over, add another amount of wine, cover the pan, simmer for about 5 minutes. In the meantime, add marjoram. Add chopped garlic to the juice and stir, as soon as the garlic smells, add 1/2 water and cover. Stew for about 10 minutes covered, until the sauce thickens. Turn the steaks over, add another amount of water. Stir occasionally, add water, simmer about 5 minutes. When the sauce thickens and acquires color, turn off the heat, the steaks are ready. Serve with mashed potatoes or rice with salad or Brussels sprouts. Buon appetito! NOTE: If you like mustard, you can coat one side in a thin layer and roll it in flour. Choose a nice and fresh chops from your butcher. Keep the rest of the steak covered in the refrigerator. #soft #beef #chops #in #sauce #of #wine #simple #delicious #recipe #food #lunch #dinner #meal #maindish #foodblogger #foodie #foodies #cooking #foodlover #foodporn #coffeetimewithlenaallin1 #coffeetimelena 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 Semolina Wonderful homemade winter dessert pumpkin pie with semolina and raisins. Delicious, soft and juicy that is prepared very quickly and simply. Pumpkin is otherwise extremely healthy, and it is recommended to consume it during its season. Follow recipe. Ingredients : simple, total time: 60 min. 500 g thin crust/ 12 sheets thin crust Spread : 3 eggs/ separated 3 Tbsp of sugar 1/2 baking powder/ 5 g 150 g semolina 200 ml yogurt 50 ml oil Filling : 100 g raisins rum extract/ or vanilla extract 150 ml lukewarm water 500-600 g pumpkin/ medium grated and : 60 ml oil spread for thin crust Pumpkin pie with Semolina Preparation : Prepare all the ingredients as described above. Separate the egg white from the yolk. Soak the raisins in lukewarm water and add the extract as desired. Wait 10 minutes. After that, strain. Beat the egg whites until foamy, then gradually add sugar and beat hard snow on high speed. Then add baking powder, semolina, and mix with a spatula well. Pour yogurt and oil, stir again with spatula well to combine ingredients. Set aside. Peel and deseed the pumpkin then grate in a deep bowl, add vanilla sugar and sugar, stir all well. Set aside. Place the first crust on the work surface then coat with oil with help of a brush, fold over the second crust and repeat the process. On the third and fourth crust, you will cover with first semolina and egg filling. Then layer 5 spoonfuls of pumpkin filling, make sure when you put more filling at the very beginning of the crust, spread the rest over the whole crust, then sprinkle raisins on top of it. Fold the sides inwards and twist them lightly into a roll. Place on a tray lined with baking paper. Repeat the process with the other crusts, meaning 1.2 crusts coated with oil, 3.4 crusts semolina filling + pumpkin filling + raisins. Coat the rolls with the rest of the semolina filling on all sides with the help of a brush. Bake in a preheated oven, 200 °C, for about 35–40 minutes until golden brown. When cool, cut into cubes and sprinkle with powdered sugar. Buon appetito! NOTE: Keep the dessert at room temperature in an airtight container with a lid. #pumpkin #pie #with #semolina #dessert #food #dessertporn #dessertlovers #healthyfood #simple #homemade #recipe #delicious #blog #recipes #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pancakes dessert Simple dessert ready in just 5 minutes, Ideal treat for any occasion and every day, Easy to prepare and quick to make. Follow recipe. Ingredients : simple, total time: 40 min. 4 eggs 600 ml milk 200-250 ml mineral water/ or yogurt 400 g flour pinch of salt 1 Tbsp sugar/ or vanilla sugar — optional for sweet pancakes 1 lemon peel/ grated — optional for sweet pancake Pancakes dessert Preparation : First beat the eggs, add sugar or vanilla sugar, yogurt, grated lemon peel and mix. Gradually add flour, I used fine flour 00, if you use sharp it is possible that you will not need the same amount, you may need a smaller amount. The mixture must not be too thick or too thin. If you make savory pancakes, you don't need to add sugar and lemon peel. Instead of yogurt, you can add kefir or sour water. When you have combined the mixture well, leave it to stand for 15 minutes. Meanwhile, heat a good bit of oil in a Teflon pan. Prepare a thin spatula for turning the pancakes. After 15 minutes, mix the dough once more with the help of a ladle or hand beater. With the help of a ladle, take 1/2 of the batter, pour it into the Teflon pan and swirl it in a circular motion so that the batter spreads evenly on the pan. You don't have to go to the edges. Bake for about 2 minutes, then turn the pancake with the help of a thin spatula. Bake until you have used up all the ingredients. If you want to leave the dough for tomorrow, cover the bowl with a plate and put it in the fridge. Buon appetito! NOTE: Keep the pancake dough in the refrigerator for 1 day. Keep the finished pancakes covered in a plate for up to 3–4 days. #pancakes #dessert #food #simple #homemade #recipe #breakfast #dinner #foodies #foodlover #Dessertlover #foodporn #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.

Seafood Risotto simple recipe A simple risotto with a mixture of seafood with minimal ingredients that is ready in just half an hour. Light Mediterranean healthy food that can be consumed for lunch and dinner. Follow recipe. Ingredients : simple, total time: 35 min. 2 serving 200 g Arborio rice/ or Carnaroli 1 pack mixed seafood mixed/ (mussels, shrimps, clams, octopus, squid) 1/2 red onion/ finely chopped 1 clove of garlic/ minced 3 Tbsp olive oil EVO 450 ml vegetable broth/ 1 cube for soup + 500 ml water 150 ml white wine salt and pepper to taste fresh parsley/ finely chopped Seafood Risotto simple recipe Preparation : Place the soup cube in 500 ml of water and heat over moderate heat. Pour olive oil into a deep-frying pan and heat on moderate heat. Fry a clove of garlic and immediately add the package of seafood, together with the liquid, stir. Simmer for about 10 minutes. During cooking, add 150 ml of wine, a little salt and pepper, combine the ingredients. After the elapsed time, put the seafood in a bowl. In the same pan, add olive oil and chopped red onion, fry for a few minutes, then add the rice, mix everything well. Fry about 2 minutes with constantly stirring. Pour over the liquid from the seafood, then gradually add the broth as needed. (add broth when the rice swells each time and the liquid has almost evaporated.) Towards the end, add seafood, stir and add chopped parsley. Simmer for about 2 minutes and turn off the heat. Buon appetito! #seafood #risotto #simple #recipe #lunch #meal #dinner #food #foodlover #blog #foodblogger #delicious #coffeetimewithlenaallin1 #mediterannean #coffeetimelena #tasty #easylunch #foodporn #seafood #fruttadimare Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.