## Exploring the Classic Flavors of Traditional German Bierocks Traditional German Bierocks Traditional German Bierocks, often enjoyed with beer, offer a phenomenal taste experience. These buns with minced meat are ideal for breakfast or dinner, it can also serve as a snack. It goes well with yogurt or beer. Consider trying them by following this recipe. Ingredients: medium, total time: 90 min. Bierocks 24 Dough: 1.25 kg flour 100 g of granilated sugar 15 g of active dry yeast/ or 1 packet fresh yeast 42g 2 tsp salt 360 ml water 240 ml milk 110 g butter cut into pieces 2 eggs Filling: 1. 2 kg ground beef 1 head cabbage shredded /or chopped into ribbons 1 large onion/ finely chopped 2 tsp salt 1 tsp black pepper 3 Tbsp butter divided + 1 Tbsp Olive oil EVO 120 ml water Traditional German Bierocks Preparation For the Filling: I make the filling the day before I want to make the bierocks and cool it overnight in the refrigerator. Start by warming 1 tablespoon of the butter & avocado oil in a large pot over medium heat. Add the shredded cabbage, the onion, the ground beef, and the salt and pepper. Break up the beef. Add the water, cover and cook over medium-low heat for 30–40 minutes, with stirring occasionally. The cabbage should be wilted, and the beef fully cooked through. Drain the mixture when it finishes cooking. For the dough: Heat the milk, water and butter over low heat, until the butter is almost melted (between 50/60 °C) In a stand mixer fitted with a dough hook, add 4 cups of the flour with the salt, sugar, and yeast and stir together. Slowly add the milk mixture while the dough hook is mixing. Scrape the bottom and the sides a few times to make sure there aren’t any pockets of flour in this mixture. Once all the flour is mixed in, add the eggs 1 at a time and mix for 3–5 minutes until all those ingredients are fully incorporated. Then, while the dough hook is going, add 1 cup of flour at a time until your dough comes together. It will pull away from the sides of the bowl and no longer be sticky. You need to knead the dough for 10 minutes. Grease a large bowl and put the dough into that bowl, rubbing the top and bottom in the grease that is in the bowl. Cover with a damp cloth and let rise in a slightly warm place for 1 hour, or until doubled in size. Punch it down and let it rise again for 1 hour or until doubled in size. Turn the dough out onto a lightly floured surface and divide into 4. Roll each of these 1/4ths into a rectangle and cut into 6 pieces. Take about 1/2 cup of the filling mixture and put it into each of the 1/6 this. Pull up the diagonal corners to meet in the middle and close all 4 seams by pinching them shut. Baking: Put all the bierocks on a parchment-lined baking sheet and bake at 180 °C for 30 minutes or until nicely browned on top. I rotated mine halfway through cooking to ensure even browning. You can put them seam side up or down. Brush them all with butter when they came out of the oven, but that is not required. These bierocks so well and are really great dipped in ketchup, BBQ sauce, ranch, blue cheese. Serve warm. Buon appetito! NOTE: Keep the rest of these Bierocks cloths at room temperature for the first day, and then transfer them to the refrigerator. Heat in the oven, microwave or in a pan. Do you want to try something a little different? Popay Pie Meat pie with Mushrooms Quick Mess Cheese Pie Potato Pie Simple Cheese Pie Roll Mushroom Pie Meat Pie recipe #food #bierocks #german #traditional #appetizers #simple #recipe #delicious #tasty #foodblog #foodie #foocblogger #blog #coffeetimelena #minced #meat #dough Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Catfish I love this recipe of fried catfish, it is delicious in a delicious way and prepared very quickly. Follow recipe. Ingredients: simple, total time. 40 min, 4 servings 600 g catfish fillet 2 eggs 200 ml beer 150 g flour 1 tsp salt 1 tsp dry spices Preparation: To prepare the fried sauce, cut the catfish fillet into smaller pieces, add salt and roll it in flour. To prepare the breading mixture, separate the egg whites from the yolks. Using a mixer, whisk the egg yolks with 200 ml of beer, a little dry spices, and 100-150 g of flour. Separately, whisk the egg whites into the solid snow and carefully combine these two mixtures. The density should be the same as for a slightly thicker pancake batter. Pass the prepared pieces of fish through the beer mixture, coat them nicely on all sides, and then fry them in hot oil until golden-yellow. Serve fried catfish fillets with lemon and potato salad or side dish as desired. Buon appetito! #food #fish #catfish #maindish #foodie #foodlover #foodblog #foodblogger #blog #coffeetimelena #delcious #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Chicken Kebabs (Ćevapi) If you like chicken, you will like this recipe, they make it in Serbia, and it is very tasty. Follow recipe. Ingredients: simple, total time: 45 min., 4 servings For meat: 600 g chicken white meat 100 g dry neck of pork ham 1/2 Tbsp parsley leaves 2 potatoes 1 egg 2 cloves of garlic 4 Tbsp breadcrumbs 1/2 tsp pepper 1 tsp salt Frying: 2 eggs 100 g flour 100 g Breadcrumbs Topping: 1 glass of sour cream 150 g mayonnaise 1/2 tsp Dry spice Preparation: Mixture for fried chicken kebabs: grind chicken white meat, cook the potatoes in their skins, peel them and mash them. Finely chop the garlic, primrose leaf, and dry neck. Combine minced chicken breast, finely chopped parsley leaf, garlic and dried neck, mashed boiled potatoes, one egg, breadcrumbs, and spices, and mix well to get a homogeneous mixture for fried chicken kebabs. From the ready chicken mixture, form kebabs and prepare them for frying. Add a little salt to the remaining eggs and beat them with a fork, pour flour and pretzels into separate plates, then roll each kebab in flour, then in scrambled eggs, and finally in breadcrumbs. Fry the fried chicken kebabs in hot, deep oil until golden yellow. For the topping, combine the mayonnaise with sour cream, season it with dry spice and pepper to taste, then pour over the hot, ready-fried chicken kebabs and serve. Buon appetito! #food #maindish #fried #chicken #kebabs #serbian #dish #meal #simple #recipe #delicious #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.

Chicken Soup Lena When I want to make chicken soup, I always make it this way, and it's very tasty and rich in vegetables and protein. It is very easy to prepare and not difficult. Follow recipe. Ingredients: simple, total time 1h and 15 min. 1 chicken back/ or white chicken meat, 150-200 g. 1/2 celery root/ stem, leaves 2 parsley root/ parsnip 4 carrots 2 Tablespoons of parsley leaf 1 Tablespoon of celery leaves 1 onion 2 cloves of garlic 1 teaspoon salt 1 and 1/2 teaspoons dry spice/ Vegeta or 2 chicken soup cubes 1/2 teaspoon pepper 50 g noodles for soup 3 liters of water Preparation: Wash the chicken backs well with cold water, put them in a deep pot, then pour about 3 liters of cold water over the stock and add the vegetables. Prepare the vegetables for the chicken soup: Peel a small head of onion and lightly fry the whole head on a heated hob, just so that it smells and gets a few toast points. Put the onion prepared in this way in the deep pot with the chicken. Just peel the garlic and lightly mash it, and add it to the soup. Carrot, parsnip, celery root and celery stalk clean with a small knife, wash them and add to soups. Wash the parsley and celery leaves, set aside because it will be added at the end when the chicken soup is ready. When you have assembled the chicken soup, put it to simmer on low heat for 2 hours. When the soup is ready, chicken meat and vegetables are nicely cooked. Strain the soup into another deep pot, to separate it from the meat and vegetables, add water to make a total of 3 liters of liquid, then return the soup to the boil to boil. During that time, separate the chicken meat from the backbones and, finely chop it, then return it to the soup. Carrot, primrose root, celery root, cut into rings and return to the soup. Season the chicken soup with salt, dry spice or (soup cube), and pepper. Sprinkle it with small noodles for soup. Wait 1–2 minutes, then put out the fire, only then put the finely chopped parsley and celery leaf. After the soup, you can throw out the onion and garlic that was cooked in the soup. Serve warm. Buon appetito! NOTE: To make the soup even tastier and richer, you can also add one chicken white meat so that you will have a lot of finely chopped meat in the soup, great for a festive table or a rich holiday lunch. The soup is very enriched with vitamins, it's my recipe, I believe you will enjoy it! #food #soup #chicken #serbian #serbianfood #vegetables #simple #delcious #recipe #homemade #foodbloger #foodlover #foodie #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hake with Chives If you like fish, this is the right recipe, dietary and quick to make, and most importantly, delicious. Follow recipe. Ingredients: simple, total time: 30 min. 2 serving 4 hake fillets 30 ml olive oil 100 ml white wine 1 teaspoon salt 2 chives/ finely chopped/ or green young onion 1 red fresh paprika/ on little cubes Preparation: Prepare the hake with chives as follows: wash the fish and dry it on a paper towel. Wash the paprika, clean it and cut it into small cubes, finely chop the chives. Heat the olive oil, fry the hake fillets on both sides until lightly browned. Add paprika, chives, salt, and wine. Cover the pan and continue to simmer the hake with the chives on low heat for another 15 minutes. Occasionally shake the pan and add a little water if necessary. Serve the finished hake with chives warm with a side dish if desired. Enjoy in bites! #food #fish #hake #chives #simple #delcious #recipe #maindish #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.

Macaroni with Mushrooms and Tomatoes Macaroni with mushrooms and tomato dressing, very tasty if you know how to make a good dressing, that's why the Italians are real Masters and I take off their hat. Mushrooms are their favorite food as well as dough, the recipe is fantastic. Follow recipe. Ingredients: easy, total time: 40 min, 4 servings 400 g macaroni pasta 300 g mushrooms/cut into strips 500 g tomatoes 2 Tablespoon oil 3 clove garlic/ finely chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 Tablespoon parsley Parmesan cheese basil Preparation: Chop the garlic as finely as possible or strain it. Put the oil to heat, then add the garlic to release the aroma. Then add the sliced ​​mushrooms, salt, and pepper and continue to simmer the dressing. Pour hot water over the tomato to steam it, then peel it and cut it into small pieces. Add the tomato and finely chopped parsley to the mushrooms and continue to simmer for another 20 minutes. While the topping is cooking, put the macaroni in salted water separately. Drain the macaroni, rinse them under running water and pour over the mushroom and tomato sauce, and grated Parmesan cheese with basil leaf. Buon appetito! #food #pasta #macaroni #maindishes #tomatoes #mushroms #homemade #delicious #tasty #recipe #foodblogger #coffeetimelena #blog #maindish Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lasagna Lasagna, Italian specialty original recipe with ragù. Follow the instructions. Ingredients: medium, total time: 80 min., 4 servings 200 g ground beef 200 g minced pork 400 g lasagna dough 300 g grated cheese 1 onion/ finely chopped 3 fresh tomato or/ 2 Tablespoons tomato purée mixed with 100 ml of water 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dry spice 1 teaspoon basil/ finely chopped 1 teaspoon oregano 2 Tablespoons oil Béchamel sauce: 4 Tbsp of oil/ or butter 4 Tablespoons flour 500 ml of milk 1 teaspoon salt Preparation filling: To prepare the meat for lasagna, you must first clean and finely chop the onion. Put 2 tablespoons of oil in a deep pan to warm up, add the chopped onion and simmer it until it becomes glassy. Add both types of minced meat, continue to simmer until the meat is white. Steam the tomato in hot water to make it easier to peel, peel and slice the tomato, then add it to the meat and continue to simmer. Add spices: salt, pepper, basil, oregano, and finely chopped parsley. Simmer until you have a thick sauce. Prepare the béchamel sauce as follows: Put the oil to heat, put oil, add the flour, stir a little (it must remain white), add half a liter of milk, stirring constantly so that there are no lumps, and add salt. If the sauce is thick, add a little more milk to make the sauce thinner. Prepare lasagna dough in water: In boiling water in which you have put a little salt and oil, roll the dough, one strip at a time so that it does not stick to you, drain them. In a fireproof bowl or in a deeper pan, arrange first the lasagna, arrange the order of the dough, the order of the meat, and the grated cheese and pour over the béchamel sauce. Repeat the process until you have used up the material. The last row should be the dough topped with béchamel sauce and sprinkled with grated cheese. Bake the lasagna in a medium, preheated 180 °C oven until golden brown. 30-40 min. Finished lasagna, cut into pieces and serve warm. Buon appetito! #food #pasta #maindishes #lasagna #ragù #mincedmeat #ragout #tomato #Béchamel #sauce #delicious #tasty #recipe #homemade #foodblogger #blog #coffeetimelna #coffeetimewithlena #italianfood #italian #delcious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cream of Fennel Soup by Lena This is my favorite soup and I often make it, it is full of vitamins, has no calories and on top of that it is very tasty. Try it, you won't regret it! Follow recipe. Soup for 4 people: simple, total time 40 min. 1 onion/ finely chopped 1 fennel whole + stems with leaves 2 cloves garlic/ finely chopped 30 g butter 3 carrots/ chopped 2 potatoes/ diced fresh parsley, pepper, salt, dry spice to taste Preparation: Wash well and finely separate the stalks from the fennel roots, (keep the stalks on the side and do not cook yet.) Peel the carrots and potatoes, all together with the root fennel, put in boiling water to cook for 7 minutes. Water do not throw away where vegetables were cooked to, put aside take out all the vegetables and chop finely. In another deep pan, put oil and chop the onion finely, put it to simmer until it gets a yellowish glassy color, then put all the vegetables in that pan (potatoes, fennel, carrots, and stalks of fennel, then add the chopped 2 clove garlic together with the butter, and mix it well for about 5 minutes. Add a bowl of water from another pot where the vegetables are cooked gradually. And leave to cook for 20 min. Occasionally always stir. Take a blender and mix all the vegetables well so that there are no lumps and gradually add water from the pot where the vegetables were cooked, so that it is a creamy soup and not rare! Add salt to taste, dry spice and pepper. Wait for the soup to boil and add the parsley leaves and leaves of fennel. Turn off the stove. Serve warm. #food #soup #stew #fennel #creamy #delicious #recipe #simple #easy #foodblogger #tasty #healthy #healthyfood #lowcalories #foodie #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.

Goulash recipe Goulash is of Hungarian origin and their traditional dish, but since Vojvodina is close to Hungary, we who live there, we have practiced well, over these dishes we make phenomenal. However, my stew is quite different from the original one, and believe me, it is the best. Whoever ate asked me for a recipe. Follow recipe. Ingredients: medium, total time: 2h 30 min, 6-8 servings 400 g pork meat/ diced 3 cm 400 g beef meat/ diced 3 cm 4-5 larger onion/ finely chopped 1 red paprika/ diced small cubes or blended 1 yellow paprika/ diced or blended 1 big fresh tomato/ peeled and chopped 1/2 whole hot pepper/or chopped if you like spicy 1 Tbsp tomato purée 3 tsp red ground sweet paprika 1-2 Tbsp flour about 1 liter of water/ or broth, depend on how do you like thickness 1 tsp salt black pepper to taste 1 Tbsp dry spice Vegeta/ or to taste 2 bay leaves 1/2 tsp baking soda Goulash recipe Preparation: First, prepare all the ingredients as described above. Finely chop 4–5 large onions and put them in oil to fry, about 20 minutes, covered with occasional stirring. When the onions turn yellow and soft, add diced 400 g of pork and 400 g of beef, stir, and cover. Simmer about 20 minutes with occasional stirring. Now add gradually water as needed (or broth), so that it covers the meat and is two fingers above the meat. Leave the meat to simmer for a while 30 min. and covered. Add blended red and yellow paprika, 1 whole peeled and chopped tomato, 1/2 of the hot pepper, 1 spoon of tomato purée, 3 teaspoons red ground paprika, a teaspoon of pepper, 2 bay leaves for good taste. Always check and add water (or broth) as required so that it does not burn, cook over low heat covered. If you want a slightly thicker mass, after 2 hour mix it with 1 spoon of flour and a little water in a glass, then pour it into the mixture. Cooking takes 2 hours and 30 minutes. At the very end of cooking, check the taste and add spices as needed. 5 minutes to the end, put a pinch of baking soda. Put macaroni or tagliatelle in a special pot and serve with it. It can also be served with polenta, purée, or 1 boiled potato. Goulash is great, serve warm with Parmesan cheese as you like. Buon appetito! NOTE: If you use water, you can add Vegeta dry seasoning. If you use broth, be careful not to add too much dry seasoning so that it doesn't become too salty. Always check and season 30 minutes before the end of cooking. This is my personal recipe better goulash you will not find, you must try it! Keep the rest of the stew in the refrigerator for up to 4 days. Do not mix the goulash with dough or anything else, save it as it is. You can pack the goulash in special aluminum boxes with a lid, wrapped in a bag, and keep in the freezer for up to 3 months. #food #goulash #stew #meat #beef #pork #paprika #peppers #delicious #lunch #meal #maindish #hungarian #serbianfood #serbianrecipe #best #tasty #recipe #foodblogger #foodie #foodlover #fodblog #blog #coffeetimelena #serbian #simple #homemade #pork #beef Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Moussaka Moussaka is a dish of Greek origin, but the Serbs accepted it as our everyday dish, and it is on the menu of every Serbian family. This is my recipe personally. And it is a very good meal and rich in groceries. I believe that you like it. Follow recipe. Ingredients: easy, total time: 60 min, 6 servings 3 onions/ finely chopped 2 fresh red paprika/ diced 2 carrots/ diced 1 kg potatoes/ cut into rings 500 g minced pork meat 500 ml milk 5 eggs/ scrambled 1 Tbsp parsley leaf/ finely chopped 1 tsp salt black pepper to taste 1/2 tsp dry herbal spice/ Vegeta Moussaka Preparation: Finely chop the onions, put in oil, then put the chopped carrot and paprika, then after 10 min additional minced meat, add salt, pepper, and dry spice to taste. At the end put parsley leaf. Cut the potatoes into rings and arrange them in a greased pan, one row of potatoes and then the filling, and so on until you reach the end of the pan. (Also you can boil them for 10 minutes, cut into rings but strain them well. Then you will bake them in the oven for 10 minutes less.) Then beat 5 eggs and 500 ml of milk, add a little salt. Bake in preheated, oven, 180 °C. 35-40 min. Bake until golden brown and check with a toothpick if it is done. Serve warm. Buon appetito! #food #moussaka #greekfood #serbianfood #recipe #delicious #mincedmeat #potatoes #foodblogger #foodlover #foodie #foodblog #delcious #simple #recipe #serbian #delcious #minced #meat #potatoes #eggs #milk #carrots #paprika Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Original old recipe Sarma as a Serbian brand Sarma is a traditional Serbian main dish, the Turks make it differently, they are a little smaller. Vojvodina is also known for Futog cabbage and I think it is the best in the whole world, the recipe is original and everyone loves it. While staying in Italy, I don't know a single Italian who hasn't heard of our famous sarmas. If you haven't tried it yet, start doing it right away, you won't regret it. Follow recipe. Ingredients: medium, total time: 2h 30 min. 6 servings 1 head of sauerkraut 500 g of minced meat 1 onion 4 cloves garlic 10 g of rice 100 gr of bacon 1 egg 2 teaspoons ground sweet red paprika salt, pepper, parsley to taste Original old recipe Sarma as a Serbian brand Preparation: Finely chop the onion and garlic, and mix with the chopped bacon, put in a deeper pan to fry together, add minced meat and rice after 10 minutes. Add egg, ground paprika, salt and pepper, and parsley to the mixture and mix everything well. Let it simmer for 20 minutes. Wash the sauerkraut leaves well with water, then put the stuffing in the middle of the leaves and bend from the roots to the top. And close the leaves well on the side so that the stuffing does not come out. Cover the deep pot in which you will cook the sarma, with the rest of the cabbage leaves. Arrange the wrapped sarma and cover with cabbage leaves. Fill the pot in which you cook them with water until it covers the sarma. Cook over low heat for at least an hour. 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. #recipe #sarma #sauerkraut #delicious #best #cabbage #mincedmeat #rice #serbianfood #recipe #homemade #foodblogger #foodie #foodlover #foodblogger #blog #coffeetimelena #minced #meat #sauerkraut #delcious #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hungarian Goulash Goulash is a dish that originates from Hungary, and they like to eat it spicier, you don't have to use spicy spices if it bothers you. The recipe is excellent, the goulash lasts 2 and a half to 3 hours. Enough onions are added to get the density and taste. Follow recipe. Ingredients: medium, total time: 3 h, 4-6 serving 2 Tbsp oil 1 Tbsp butter/ 20 gr. 750 g of beef 3 big onions/ finely chopped 3 cloves of garlic/ minced 1 tsp red ground paprika 1 tsp red-hot ground pepper salt and pepper to taste 1 liter of water/ or as needed 2 cubes beef for soup 1 Tbsp mashed tomatoes/ or tomato paste 2 Tbsp flour 3 large potatoes/ or polenta or pasta 1 fresh red paprika/ diced 1 green pepper/ diced 2 bay leaves Hungarian Goulash Preparation: Cut the meat into cubes (3 cm). Finely chop the onions as you can Put the oil in a deep pot and heat over medium heat. Add the chopped onion and sauté for about 20 minutes, stirring occasionally every 5–7 minutes, over low-medium heat. Let the onion soften well. After the time has passed, add 20 g butter, minced garlic and diced meat. Be careful not to burn with constant stirring, reduce the heat, and cover the pot. Leave to cook about 1 hour covered with lid. In another small pot, pour a liter of water and put 2 beef cubes for soup, let it boil then turn off the heat. Add to the meat 500 ml of beef soup with mashed tomatoes. Check the taste and add salt and black pepper to taste. You can also add 2 bay leaves for a good taste. Leave to cook with the lid for another 40 minutes. Add 150 ml of broth during cooking. (Set aside 100 ml of rest broth). During that time, cut the paprika and potatoes slices into cubes, (If you don't want to use potatoes then skip this step) and add to the pot with the meat, as well as sweet and ground red-hot pepper. Take 100 ml beef broth add it into a glass, mix with 2 spoons of flour, mix well so that no lumps form. Pour mixture into the stew and cover to cook for another 20–30 minutes. (Add a little water or as needed, depending on the thickness you want to achieve). You can combine this stew with pasta, potatoes, or polenta. Buon appetito! NOTE: With this dish you can make polenta, pasta, or mashed potatoes, boiled potatoes. Keep the remaining goulash covered in the refrigerator for up to 3 days. #Hungarian #goulash #hungaryfood #stew #delicious #recipe #meat #beef # #serbian #goulash #delicious #foodblogger #foodie #foodblog #blog #coffeetimelena #foodlover #goulash #delcious #tasty #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.