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## Saffron Risotto with Paprika and Sausages: A Flavorful Italian Delight Saffron Risotto with Paprika and Sausages This delightful Italian dish, saffron risotto with sausage and paprika, is a quick and easy meal to prepare. Enhanced with broth and herbal seasoning, it offers a flavorful and juicy experience. I frequently make this dish not only for its simplicity but also for its exceptional taste and time-saving qualities. A meal like this will sustain you throughout the afternoon. Follow the recipe for best results. Saffron Risotto with Paprika and Sausages Ingredients : simple, total time: 35 min., 2 servings 1/2 medium onion/ finely chopped 2 cloves of garlic/minced more than 1/2 fresh red bell pepper 100 ml dry white wine 300 g fresh pork sausages/ mashed 1 cup rice/ 240 ml — well washed 450 ml vegetable broth + 100 ml water as need 1 small bag of saffron salt and pepper to taste 1 small cube butter 1 Tbsp fresh parsley/ finely chopped grated Parmesan to taste/ for sprinkle Saffron Risotto with Paprika and Sausages Preparation : Prepare all the ingredients as described above. In a wok, pan fry the chopped onion in olive oil for about 5–7 minutes on a low-moderate heat. Add the chopped paprika and stir-fry for about 5 minutes, then pour over the white wine. Simmer for about 5:- 7 minutes, until the alcohol evaporates. Now add mashed sausages, little salt, black pepper to taste, and minced garlic, combine all ingredients well. Stew until the sausage changes color. Add the washed rice, fry for about 2 minutes, then pour 1/2 of the broth over it, stir. When the rice has absorbed the liquid, add the rest of the broth, saffron and little water, stir and cook until the rice swells. Towards the end, add the cube of butter and parsley, mix quickly for about 1 - 2 minute - turn off the heat. Serve warm in plates with grated Parmesan cheese. Buon appetito! Saffron Risotto with Paprika and Sausages NOTE: Instead of saffron, if you want, you can also use turmeric Keep the rest of the food until the evening and consume it. Saffron Risotto with Paprika and Sausages Do you want to try something a little different? ZucchiniRisotto Risotto with Mushrooms Asparagus Risotto Seafood Risotto Risotto with Sausages and Leeks Saffron Risotto with Sausage #risotto #sausages #paprika #rice #italianfood #italianrecipe #food #lunch #dinner #maindishes #delicious #simple #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Grilled Vegetable Salad with Porcini: A Flavorful Creation by Lena Grilled Vegetable Salad with Porcini Lena This dish features an exquisite combination of grilled vegetables for a salad with Porcini mushrooms, offering versatility as it can be served either hot or cold. The outstanding flavor is primarily attributed to the Porcini mushrooms, renowned for their unique aroma and health benefits, as they are rich in vitamins. The salad is simple and easy to prepare. Please consult the recipe for detailed instructions. Grilled Vegetable Salad with Porcini Lena Ingredients: simple, total time: 70 min., 4 serving 1 smaller eggplant/ cut into cubes 2 zucchini medium/ cut into rings 1 big red or green bell pepper/ cut into rings 80 g Italian marinated mushrooms-porcine — chopped + 120 ml liquid 7 cherry tomatoes red and yellow — chopped 1 Tbsp fresh basil chopped/ or dry basil Extra virgin olive oil to taste salt and pepper to taste 15 g butter 2 cloves of garlic/ minced oregano to taste fresh parsley leaves to taste 1 Tbsp balsamic vinegae/ or apple vinegar — optional 1 fresh mozzarella/ diced — optional Grilled vegetable salad with Porcini Lena Preparation: Preparation of Vegetables and Mushrooms: Immerse the Porcini mushrooms in a small amount of water and allow them to soak for 20 minutes prior to preparing the salad. After soaking, chop the Porcini into smaller pieces if they are large. Thoroughly wash the zucchini, peppers, and eggplant. Clean the peppers of seeds and stem and dice them into cubes. Trim the ends of the zucchini, slice them into rings, and arrange them on a plate. Wash and dry the eggplant, cut it into 2 cm thick slices and add salt, let it rest for 15 minutes. Cut the eggplant into small cubes. Slice the onion into ribs and finely chop the garlic. Cut the tomatoes into smaller pieces or halves and set aside. Processing : In a large frying pan, drizzle olive oil to taste and add chopped onion. Sauté until the onion is softened and translucent. Add zucchini, cover, and cook with occasional stirring until they achieve a nice color. Transfer them to a deep bowl for the salad. Drizzle olive oil in the same pan and add the peppers. Sauté them covered, stirring occasionally, until they are nicely grilled and softened. Place them in the same bowl for the salad. Add olive oil to the pan and fry the diced eggplant, covered, until softened, following the same procedure. Add the tomatoes, stir for 3–5 minutes, then transfer them to the same bowl. Prepare the soaked Porcini mushrooms for stewing, ensuring you retain the 120 ml of soaking liquid. In the same pan, add the chopped Porcini and soaking liquid. Simmer uncovered over moderately low heat for 10–12 minutes. Once the liquid has almost evaporated, add butter and finely chopped garlic. Stir and simmer for about 2 minutes, then pour everything into the same bowl with the sauce. Combine all the vegetables with finely chopped basil. Drizzle with olive oil, season with salt and pepper to taste, and stir. Allow the salad to cool for 30 minutes. Before serving the salad, sprinkle with crumbled mozzarella, a little oregano, and chopped fresh parsley leaves. Stir to combine. Serve either warm or cold, according to preference. I combined this salad with grilled meat and skewers. Buon appetito! Grilled Vegetable Salad with Porcini Lena NOTE: In this salad, if you want, you can add fennel cut into ribs, boiled for 7 minutes and then fried for a few minutes until it gets golden brown color. If you like more garlic, feel free to add one more clove. Keep the salad covered with plastic wrap in the freezer for up to 3–4 days. Grilled Vegetable Salad with Porcini Lena Do you want to try something a little different? Grilled Vegetables, simple recipe Combined Grilled Vegetables Grilled Vegetables Lena Grilled Vegetables Lena Grilled Vegetables in Soy Sauce Summer salad Potato Salad Seafood Salad Pepper Salad Shop Salad #grilled #vegetables #salad #porcini #food #eggplants #cherrytomatoes #tomatoes #zucchini #onion #mushrooms #peppers #paprika #delicious #simple #recipe #Mediterranean #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Irresistible Fluffy Oreo Cheesecake Delight Fluffy Oreo Cheesecake Fluffy cheesecake made with Oreo biscuits, mascarpone, whipped cream, and a coconut filling. I created this cheesecake for my husband's birthday, as he has a particular fondness for Bounty chocolates and coconut-based treats. My goal was to find a recipe that was both economical and simple to prepare. The cheesecake was crafted using a 26 cm mold; however, if you have a smaller mold, such as 22-23 cm, I have provided adjusted quantities at the end of this section. This dessert is ideal for any occasion, offering a refreshing taste in summer and a comforting flavor in winter. Let's prepare it together—I am confident you will enjoy every bite! Read NOTE at the bottom of the text preparation. Please follow the recipe. Fluffy Oreo Cheesecake Ingredients : simple, total time: 35 min. Base : 32 biscuits cocoa Oreo with filling 150 g melted butter 24-26 cm ring mold Cream : 500 g Mascarpone cheese / or Philadelphia 10 pieces Oreo biscuits/ crushed 300 ml whipped cream 6-7 Tbsp coconut flour 2 Tbsp extract of vanilla 6-7 Tbsp powdered sugar Decoration : 150–200 ml whipped cream/ depends on if decoration 5 pieces Oreo biscuits/ cut in half Fluffy Oreo Cheesecake Preparation : Base : Crush the biscuit with the filling into small pieces and put it in a deep dish, add the melted butter and mix it with a spoon. Take a mold and place baking paper or place a decorative round tray under the ring of the mold and directly put the mixture, being careful not to move it. With the help of a spoon or cup, flatten the mixture into a circle evenly. Transfer in fridge. Cream : In a medium deep container, whip the sweet cream until stiff. In another deep container, beat the mascarpone (or Philadelphia) with vanilla extract and powdered sugar, until it becomes foamy. Add coconut flour and gradually beaten whipped cream, mix until the cream is uniform. At the end, add the hand-torn biscuits — stir everything well with a spatula until the cream is uniform. Spread the cream on the base, level everything evenly and smooth it with a knife. Leave the cake to set well overnight. The next day, prepare the decoration by whipping the whipped cream well until it hardens. Pour it into a cake decorating bag and place the star attachment. Decorate the cake as desired in a circle, add an Oreo 1/2 cookie to each decoration with whipped cream. Put the cake back for 1 hour, so that the whipped cream sets well, then serve. Buon appetito! Fluffy Oreo Cheesecake NOTE: Ingredients for a 22-23 cm mold with ring: Base : 18 biscuits, 130 ml melted butter. Cream : 400 g Mascarpone, 8-10 crushed Oreo biscuits, 250 ml whipped cream, 1 Tbsp aroma extract, 4 Tbsp coconut flour, 4 Tbsp powdered sugar. Decoration : same. Biscuits for this cake you will need about 4 Oreo packages. Keep the cake covered in the refrigerator for up to 5 days, so that it does not pick up other smells. If you want, you can also freeze this cake in special boxes with a lid and wrap it in a nylon bag so that it does not absorb odors in the freezer. Keep it for up to 2 months. Before consumption, take out 4 hours before and transfer to the refrigerator. Do you want to try something a little different? Cheesecake Lemon Burnt Cheesecake Chocolate Cheesecake Tiramisu Cheesecake Raspberry Cheesecake Buraya Cheesecake Cheesecake with Caramel and Peanuts Raffaello Simple Cheesecake Fluffy Oreo Cheesecake #fluffy #Oreo #cheesecake #biscuits #coconutflour #vanilla #mascarpone #philadelphia #neutralcheese #whippedcream #food #dessert #cake #simple #recipe #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Complete lunch Beef soup with Vegetables Soup is a dish that evokes memories of home, family, and warmth. Ingredients such as sprouts, carrots, and potatoes contribute freshness and a rich depth of flavor, while tender beef adds heartiness and nourishment. I included semolina dumplings in this soup; however, if semolina is unavailable, small pasta suitable for soups can be used as an alternative. This soup is exceptionally flavorful, offering a nutritious meal prepared with water and broth. This stew serves not only as a meal but also as a comforting embrace on a plate. Please follow the recipe. Complete lunch Beef soup with Vegetables Ingredients : simple, total time: 2 h 15 min, 4-6 servings 500 g of beef/ diced on small cubes 2 cm + 1 kg whole piece of beef without bones cut into large pieces 300 g potatoes/ diced small cubes (+ 4 medium whole potatoes as you like) 200 g of whole Brussels sprouts 2 carrots/ cut into rings or diced small cubes 1/2 stalk celery/ finely chopped 1 head of onion/ finely chopped 2 cloves of garlic/ minced 2. 3 liters of water divided ( 1. 5 broth + about 800 ml water) + 2 cube for soup 1–2 sprigs of fresh thyme/ or 1 tsp dry thyme 1 small cup celery leaves/ chopped 2 Tbsp parsley leaves/ finely chopped 1 tsp salt 1 tsp black pepper/ or to taste 10 peppercorns/ optional 1 Tbsp Olive oil EVO Parmesan grated for serving to taste - for sprinkle For Dumplings: 2 eggs 1 tsp salt 2 tsp olive oil EVO 8–10 Tbsp semolina Complete lunch Beef soup with Vegetables Preparation : Prepare all the ingredients according to description above. Briefly sauté finely chopped onion about 5 minutes, until soften to low moderate heat. Add diced meat and other part of meat cut in big pieces, let the meat stew for about 20–25 minutes, covered and stirring occasionally. When the meat has released its liquid and changed its color, add the chopped carrots, celery, thyme, and peppercorns — cook another 10 minutes, Now add the minced garlic, as soon as it starts to smell, pour the broth over it, add the chopped potatoes, pour water ass needed to cover all ingredients well — cook for about 70 minutes. During cooking, skim off the fat from the surface of the soup. After the specified time, add salt, pepper, and Brussels sprouts — mix everything well. Cook for another 10–15 minutes. Remove larger pieces of meat and sprouts and set aside. The meat must be tender. If you want to make dumplings like me, mix eggs with salt and parsley. Add 8 flat spoon of semolina, mix again, now add 1 - 2 spoon semolina again, mix until uniform well. Let it sit 10 minutes. With the help of two teaspoons, form dumplings and do not overfill so that they do not fall apart. Dip one teaspoon into the soup and scoop up the mixture with it, and with the other, create a dumpling and discard the excess. Drop into the soup and wait a few seconds for the dumpling to separate. If you want, you can cook the 1 small cup (150 ml) of pasta for the soup separately in water, strain it well, then add it to the soup as needed. That way, the soup will last longer and the pasta won't be limp after each heating of the soup. Add the dumplings 10 minutes before the end of cooking. Sprinkle with chopped parsley celery leaves and turn off the heat. The result is fragrant and nutritious broth with Brussels sprouts that warms the soul. Serve soup and boiled meat with Brussels sprouts with a piece of fresh bread. With this cooked dish, you can serve horseradish or tomato sauce rinflaish, see the recipe here. You've got a complete lunch, if you want you can sprinkle the soup with a little grated Parmesan cheese. Buon appetito! Complete lunch Beef soup with Vegetables NOTE : Keep the soup covered in the refrigerator for up to 4 days. Complete lunch Beef soup with Vegetables Do you want to try something a little different? Boiled Beef meat with Cockerel in Soup with Vegetables Chicken meat in Tomato and Pepper Sauce with boiled Potatoes Swiss chard with Potatoes in an economical way Simple Asparagus Brussels sprouts Beef cream soup Beef Stew-Paprikas with Potatoes Green Beans with Beef-No Flour Complete lunch Beef soup with Vegetables #complete #lunch #beef #soup #vegetables #beefmeat #carrots #potatoes #brusselsprouts #soup #boiledmeat #dish #healthyfood #simple #recipe #easycooking #Sundaylunch #food Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Gourmet Meatballs with Tomato Sauce and Rice Gourmet Meatballs with Tomato sauce and Rice Savor the exquisite gourmet meatballs in tomato sauce, perfectly paired with rice. These meatballs are exceptionally flavorful and tender, ensuring a delightful experience with every bite. If you have yet to experience the combination with mushrooms, I highly recommend trying it, as the taste is remarkable. It is essential to use brown mushrooms, which should be washed, dried, and then blended. The preparation is straightforward and relatively quick. This recipe is a must-try. Please ensure you follow the instructions carefully. Gourmet Meatballs with Tomato sauce and Rice Ingredients : medium, total time: 60 min., 4 serving For Meatballs : 420 g minced meat/ pork, beef 1 small onion/ finely chopped 1 egg 1/2 big fresh long green pepper/ or blended 150 g champignons / or fresh Porcini, button mushrooms — finely chopped 1 big clove of garlic/ minced 1/2 tsp salt and black pepper to taste 1 tsp red ground hot pepper-optional 1 full Tbsp fresh parsley/ finely chopped 3 Tbsp + 5 Tbsp breadcrumbs/ 3 Tbsp for mixture and 5 Tbsp for rolling - divided 1 Tbsp grated Parmesan cheese For Rice: 1 small onion/ finely chopped Olive oil EVO to taste 1 cup of rice/ 250 ml well washed and strained salt and pepper to taste 450 ml vegetable broth +130 ml water 1 tsp fresh or dry parsley Tomato sauce: Olive oil EVO to taste 1 big clove of garlic/ minced 450 ml Tomato paste 1/2 tsp sugar 130 ml water basil and oregano to taste Gourmet Meatballs with Tomato sauce and Rice Preparation : First, prepare all the ingredients as described above. Start by preparing the mixture for the meatballs first, because they have to sit in the fridge for 30 minutes. Then prepare the rice, then the tomato sauce, and finally you will form the meatballs and fry them. Follow the instructions. Preparation mixture for meatballs : Finely chop the onion and mince the garlic and set aside. Grind the green pepper and mushrooms in a blender, put them aside. Fry the onion in a wok pan until it becomes transparent, add blended pepper - simmer for about 7 minutes. Pour the blended mushrooms, season with salt and pepper to taste, stir. Simmer until the liquid from the mushrooms evaporates. Now add minced garlic, parsley, stir few seconds, turn off the heat. Leave to cool for about 15 minutes. When the ingredients have cooled, in a deep bowl, add minced meat, the mixture of vegetables you fried, Parmesan cheese, 2-3 spoon of breadcrumbs, egg, salt and black pepper to taste. If you want, you can add some hot spice if you like. Mix all the ingredients well until it is compact, about 7 minutes. Cover with plastic wrap and place in the refrigerator to chill for about 20–30 minutes. Meanwhile, prepare the sauce and rice. Rice : Fry the onion in olive oil until it becomes transparent. Add the washed and well-strained rice, and stir for about 2 minutes. Pour over the whole broth and water, add salt and pepper to taste. Cook the rice until it swells, stirring occasionally. As soon as the rice has swollen, sprinkle it with parsley and turn off the heat. Now make the tomato sauce. Tomato sauce : In a medium pan, drizzle olive oil, fry the chopped garlic, as soon as it starts to smell, pour over the tomato pesto and mix. Add salt, sugar, pepper, oregano, and basil. Cook for about 20 - 25 minutes covered, stirring occasionally and adding water. When the sauce got a nice color and thickness, turn off the heat. Now proceed to frying the meatballs. Frying Meatballs: From the finished mixture, separate a smaller portion of the mixture with a spoon. Form meatballs up to 3-4 cm in size. In a shallow plate, combine the crumbs and roll all the meatballs. Fry in olive oil until golden brown on all sides. Place the finished meatballs in the tomato sauce and heat gently in a frying pan over low-medium heat. You can also leave them fried like this, then pour the sauce over them later, if you wish. Buon appetito! Gourmet Meatballs with Tomato sauce and Rice NOTE: You can add a little hot pepper to the meatballs if you like. Keep the rest of the food covered in the refrigerator for up to 3 days. You can freeze this dish in special boxes with a lid. Heat in the oven or microwave as well as in a pan. Take out one day before preparation. Do you want to try something a little different? Meatballs in Sauce Hungarian Meatballs Risotto with Meatballs in Tomato sauce Meatballs in sauce with boiled Potatoes Meatballs in Tomato Sauce Lena Tuscan-Style Meatballs Finnish Meatballs Spaghetti with Meatballs Lena Beans Meatballs Lena Gourmet Meatballs with Tomato sauce and Rice #gourmet #meatballs #deliciousfood #mymushrooms #porcini #tomato #sauce #rice #lunch #dinner #food #maindish #recipe #delicious #foodlover #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Comforting Oven-Baked Chicken Stew Oven-baked Chicken stew Today, I chose to prepare a dish inspired by Djuvec, though not following the traditional recipe. I have selected ingredients that provide an exceptional taste and aroma. This dish is so delightful that it will leave you wanting more. I have combined the ingredients according to my preferences, and I am confident you will enjoy it as well. The aroma is so enticing that it fills the entire house. For this meal, you will need rice, potatoes, chicken thighs, tomato pesto or concentrate, broth, chili pepper, cumin, turmeric, oregano, and parsley. You likely already have the remaining ingredients at home. Let's proceed with the recipe together. Follow recipe. Oven-baked Chicken stew Ingredients : simple, total time: 90 min. 4-6 serving For the Stew: 2 Tbsp of Olive oil EVO 800 g chicken thighs/ or drumsticks or chicken breast salt and pepper to taste 1 tsp of ground smoked paprika chili powder/ as desired — optional 1 tsp ground cumin 1 tsp of turmeric 3 cloves of garlic/ minced 1/2 large onion/ cut into ribs 1/2 fresh chili pepper — for a hot version, chopped — optional 2 long green peppers/ or 1 big green bell pepper, cut into long pieces 3 cm wide 200 g of peeled new potatoes/ or small potatoes, cut in half 250 ml chicken stock 2 full Tbsp of tomato purée + 250 ml water/ or 250 ml tomato paste oregano and fresh parsley leaves / chopped — to taste 1/2 lemon juice/ as you like — it is optional For Rice: 1/2 large onion/ finely chopped 1 cup of rice/ 250 ml, washed and strained 600 ml of water/ or chicken broth salt and pepper to taste 2 Tbsp chopped parsley to finish Oven-baked Chicken stew Preparation : Preparation ingredients: First, prepare all the ingredients as described above. The chicken thighs, trim off any excess fat from the inside and trim off excess skin. I left a small part of the skin because it gives a good taste to this dish. If you use drumsticks or white meat, cut them into longer pieces 3 cm thick. Cut all the vegetables as described above. Wash the rice several times under cold water, until the milky liquid comes out, strain it well-leave it in a colander. Prepare the broth, you will need 850 ml for rice and stew. You can use chicken, beef, or vegetable soup cubes. When you have prepared everything, start preparing the potatoes and rice. Potato and rice: Cook the potatoes in boiling water for about 10 minutes, until they are slightly soft. Drain and set aside. Fry half the finely chopped onion in a small pan with very little oil until soft. Add the drained rice and stir for about 2 minutes, pour all chicken broth — cook to low heat, until the rice is puffed about 20–23 minutes. Season with salt and pepper to taste. When it is ready, sprinkle with parsley. Set aside and cover. Chicken meat and Vegetables: Heat the oil in a large pan. Season chicken thighs or diced chicken with: salt, pepper, smoked paprika, turmeric, and cumin. (If you want it spicy, add chili in this.) Fry chicken thighs to low to moderate heat, about for 10–15 minutes each side, until the meat gets a nice color. When they are done, transfer them to the plate. In a same wok pan add the onion cut on ribs, fry about 5 minutes until softened to low moderate heat. Add the sliced ​​pepper, fry about 7 minutes, with stirring occasionally. After passing time, add chopped garlic and chili pepper, stir until fragrant. Immediately add the broth and cook for about 7 minutes, until soft. Cover wok pan. Stir in the tomato purée and lemon juice as you like (it is optional), add the potatoes and stir well. Cook for about 15 minutes. In the meantime, season with salt and pepper and add oregano and parsley leaves to taste, turn off the heat. Grease an 18×30 cm baking dish, transfer the chicken pieces with their sauce to the dish and arrange them. Transfer everything to an ovenproof dish, spread the potatoes and peppers in the sauce over the chicken pieces. Sprinkle with fresh parsley leaves. And gently stir. Turn on the oven to 180 °C with fan. Bake in a preheated oven at 180 °C for about 30–35 minutes, until the sauce thickens and the potatoes and meat soften. Serve warm this dish with herbed rice and sauce, sprinkle with fresh parsley. Buon appetito! Oven-baked Chicken stew NOTE: In this recipe, I used chicken thighs and cleaned them of fat and part of the skin that was hanging on the side. I left a part of the skin because it gives a good taste to this dish. You can use chicken white meat as well as drumsticks instead of chicken thighs. Instead of broth, you can use regular water if you want. I also used beef broth and tomato paste "Mutti" for the sauce, which give a fantastical taste! I chose smaller potatoes for this dish, I needed about 6 smaller ones and 1 medium one. I deliberately decided green pepper with this dish, because it is rich in vitamin C. Keep the rest of the food covered in the refrigerator for up to 4 days. You can pack this dish in special freezer boxes and keep it for up to 2 months. Take out one day before preparation. Heat in the oven or microwave. Oven-baked Chicken stew Do you want to try something a little different? Djuveč Lena Gourmet Djuvec Đuveč in the Vojvodina Style Đuveč in the Southern Serbian way Vegetable Stew-Đuveč with Chicken Meat Chicken with Fragrant Basil Rice in a Tray #oven #baked #chicken #stew #potatoes #peppers #tomatopaste #tomatopeeled #sauce #rice #chickenthighs #chickenbreast #chickendrumsticks #broth #delicious #food #simple #recipe #tasty #djuvec #djuveč #đuveč #serbianfood #traditionalfood #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Pie Spreads to Elevate Your Dessert Game Spread for Pies Every experienced home cook understands the significance of the coating in pie preparation. The secret to a delectable pie lies in its coating. Below, I provide a recipe commonly used by professional bakers, suitable for both savory and sweet pies, regardless of whether they have thin or thick crusts. This mixture enhances the flavor, making the pie even more irresistible. Ingredients : simple, total time: 10 min, 8 flat Tbsp of flour 1 bag dry yeast/ 10 g 450 ml of milk 170 ml of oil salt or sugar/ depending on the pie you are making Spread for Pies Preparation : Pour the flour and yeast into a small pan and gradually add the milk, mix with a hand whisk to break all the lumps, add salt or sugar depending on whether you are making a salty or sweet pie. Then add the oil, mix again. When making pies from ready-made crusts, salty or sweet, coat each crust with this coating, then fill in the usual way. Pour the rest of the coating over the pie and let it stand for 1 hour and 30 minutes before baking. Enjoy! NOTE: Instead of dry yeast, you can use also baking powder. #spread #pies #thin #crust #thick #pastries #sweet #salt #food #appetizer #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Delicious Gurabie with Jam Recipe Gurabie with Jam Gurabie cookies, a delightful traditional Turkish dessert, are perfectly complemented by jam. The preparation process is both quick and straightforward, requiring no resting time for the dough, allowing for immediate baking. You will need an oven-proof pan or two round baking pans. These cookies are ideal for any occasion, including Christmas. Cookies are soft on the inside and crispy on the outside, and I make them this way! Please refer to the recipe for detailed instructions. Gurabie-with-Jam Ingredients : simple, total time: 45 min. 23-24 pieces 150 g of melted butter 100 g of plum jam/ or strawberry jam 100 g of granulated sugar 1 bag vanilla sugar 2 Tbsp of sour cream/ or 1 fill Tbsp Philadelphia 1 full tsp of baking powder 400-450 g of flour 00 Gurabie with Jam Preparation: In a deep bowl, mix the melted butter, jam, cream, sugar, vanilla sugar and baking powder. Stir with a wire. Gradually add the flour and mix at the same time with a wooden spoon. Form a compact dough and knead a little more by hand on the work surface. Add a little more flour if necessary. Each ball should weigh about 50 g and be about 3 cm in diameter. Take the dough by hand and knead it between your hands, to create balls, then press with your palm on the work surface to create a circle, 0.7-1 cm thick. Once you've done that, take the planer tool and add a shape to the surface of the circle. Place on a round baking tray lined with baking paper, in a circle with a distance of 1 cm. Heat the oven to 180 °C, wait for it to heat up. Bake for about 25 minutes. Serve them hot or cold. Enjoy your delicious Turkish Gurabie with Jam! Buon appetito! Gurabie with Jam   NOTE: You can dust the cooled cookies with powdered sugar for an extra touch. Feel free to experiment with different flavors of jam to customize your Gurabie. As soon as the gourabies cool down, put them in an airtight box and keep them for up to 10 days Do you want to try something a little different? Coconut biscuits Veneto Biscuits Cereal Biscuits Stuffed Biscuits Canastrelli Biscuits Moroccan Biscuits Paws Biscuits Amaretti Biscuits #gurabie #jam #easybaking #oven #biscuits #cookies #turkishfood #turkishdessert #food #dessert #delicious #homemade #easybaking #easyrecipes Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Hearty Pork Sausage with Lentil and Spinach Stew Pork Sausage with Lentil and Spinach stew A delightful and flavorful dish, this recipe combines lentils with vegetables, tomatoes, aromatic spices, and pork sausage. The lentils achieve an irresistible taste due to the carefully selected spices, while the sausage becomes juicy after a two-hour cooking process. This combination is harmonious and perfect for the Christmas holidays. The preparation is straightforward and simple. Just follow the recipe. Pork Sausage with Lentil and Spinach stew   Ingredients : simple, total time: 2 h, 2-3 serving 700 g pork sausage 250 g can boiled red lentils/ or raw lentils 2 Tbsp Olive oil EVO to taste 1/4 stalk of leek/ finely chopped 2 cloves of garlic/ minced 100 g baby spinach/ chopped or frozen spinach 280 g cherry tomatoes/ chopped or blended 200 - 250 ml chicken broth 1/2 tsp red ground paprika 1 tsp curry salt and black pepper to taste Pork Sausage with Lentil and Spinach stew   Preparation : In a large pot, add water and put the Cotechino - pork sausage to cook for about 2 hours. During this time, prepare the lentils and vegetables. Prepare the raw lentils. First, rinse them well, then boil them in water on moderate heat for about 20 minutes. Put them aside. If you are using pre-cooked lentils, skip this step. Wash spinach, leek, and tomatoes chop finely, If you use spinach from the freezer, take it out earlier and cut it. Pour the water and add the soup cube and cook until it boils. Turn off the heat. Set aside. Drizzle olive oil into a large pan and wait for it to heat up on a low-moderate heat. Add the leek and fry for about 5 minutes, stirring constantly. Add the chopped garlic and stir, as soon as it smells, add the chopped or blended tomatoes, cook for about 5–7 minutes. Add the lentils, broth and cook on low to moderate heat for about 25–30 minutes, covered and stir occasionally. If you are using raw lentils and if they are still hard, feel free to add a little more water until they are soft. In the meantime, add spinach and all the spices to taste. The stew is ready when everything has softened and the liquid has evaporated. Serve warm with pork sausage and mustard. Buon appetito! Pork Sausage with Lentil and Spinach stew   NOTE: If you like spicy, you can add some ground hot pepper. Keep the rest of the food covered in the fridge for up to 3 days Do you want to try something a little different? Lentil Soup Lentils Simple Way Lentil Ragout Lena Lentils with Pork Sausage (Cothecino) Lentils with Potatoes in Tomato Sauce with Zampone — Ground Pork Salami Lentils in a Creamy Tomato Sauce Pork Sausage with Lentil and Spinach stew   Pork Sausage with Lentil and Spinach stew   #pork #sausages #lentils #spinach #leek #tomato #delicious #stew #food #lunch #holidayrecipes #Christmas #easycooking #ldinner #foodlovers #maindishes #sidedish Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Classic Polenta Cake Recipe Polenta cake, old recipe Have you ever experienced a polenta cake? If not, here is your chance. I have preserved this traditional recipe from my grandmother, which she used to prepare even before the Second World War. This cake is made without added sugar or flour, resulting in a perfectly fragrant soft light texture. It is a delight to prepare this treat, as it contains no additional high calories, allowing you to enjoy it guilt-free. The cake is simple and quick to prepare. Moreover, it is an exceptionally healthy option, as all the ingredients are nutritious. The cake's softness and delightful taste will surely impress you. Let's create it together by following the recipe. Polenta cake, old recipe Ingredients : simple, total time: 45 min. 3 eggs 170 g honey/ or maple syrup 160 ml olive oil EVO 100 ml sweet cream 1 ampula vanilla extract/ or almonds, rum.. 1 grated orange zest 1 orange juice 200 g almond flour/ or toasted almonds ground with peel 150 g polenta 1 tsp baking powder/ 7 g 1 piece of aluminum foil 24 cm round mold/ or 20 × 30 cm Polenta cake, old recipe Preparation : Beat the eggs, add the grated peel of the whole orange, honey oil, orange juice, and vanilla extract or almond, mix everything well. Now add the sweet cream, ground almonds and polenta, and baking powder, combine it all again with a wire. The mixture must be slightly thicker than when you make pancake batter. Grease the mold with butter and flour, including the edges. Pour the mixture and gently tap on the work surface to flatten and pop bubbles. Heat the oven to 180 °C, bake for about 35–40 minutes. 15 minutes before the end, cover the cake with aluminum foil and bake until the end. Cool the finished cake, then sprinkle it with powdered sugar if you wish. Serve! Buon appetito! Polenta cake, old recipe NOTE: Roasting almonds: This is often the easiest way for larger quantities. Preheat the oven to around 180 °C. Spread the almonds in a single layer on a baking sheet lined with baking paper. Bake for approximately 15–20 minutes, stirring occasionally for even frying. Almonds on the pan : This method is faster, but requires constant stirring. Place the almonds in a dry pan over medium to low-medium heat. Fry them for about 3–4 minutes, or until they start to release their fragrance and get a golden-yellow color. The cake in my oven baked for about 33 minutes. If you don't want to add sweet cream, then reduce the polenta by 50–60 grams. Instead of almond flour, you can add coconut flour or ground roasted hazelnuts. Instead of orange, you can add lemon if you like, although the taste is much better than orange in my opinion. For a healthier version of the decoration, you can use jam and sprinkle it with coconut flour. If you really like sweets, you can decorate it with whipped cream. Keep the cake closed in an airtight box for up to 4–5 days. Do you want to try something a little different? Apple Vanilla cake Grandma's creamy cake Grandma's creamy cake Old recipe Crumble Apple Cake Old recipe Crumble Apple Cake Orange cake with Currants simple recipe #polenta #cake #old #recipe #cornflour #antiquerecipe #food #simple #delicious #dessert #almond #orange #easybaking #treat Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## The Sweet Revolution: Embracing Cake Reform Cake Reform Original recipe Reform cake, no need to write much about it, everyone knows that is fantastic! An ideal cake for the New Year and Christmas holidays. Read more about advising this cake. F ollow recipe. Ingredients: medium, total time: 110 min. Ingredients for 3 barks, divide in 3: 12 egg whites 300 g of sugar 300 g unpeeled ground almonds/or hazelnuts or walnuts Fill: 12 yolks 12 Tablespoons sugar (better 9–10) 2 bars of cooking chocolate 200 g butter Cake Reform Preparation: Bark: The crust is baked in a shallow rectangular pan that arrived with a stove. I advise you to grease the baking tray with butter and then stick baking paper on it. The oven is heated to 200 °C. Egg whites are placed in a large whisk, add a pinch of salt. Stir with a mixer on the highest speed until they become quite firm, only then gradually add sugar, stirring all the time. White eggs must be very firm. Finally, stir in the almonds with a spoon, i.e., hazelnuts. Immediately pour and flatten on a baking sheet. The crust is baked relatively briefly, in an oven with a fan for no longer than 15 min. It's done when it gets dark. When you pour the crust mass into the tin, it may seem that not everything will fit and that the crust will be too thick. During baking, it may grow even more, but you should not worry about that: during cooling, it will fall to the ideal thickness (about 7 mm). Once cooled, remove the curved edges with a knife and eat if you desired :) Cut the crust into three strips, making sure that they can comfortably fit on a rectangular tray, i.e., cake reform plate. Don't f orget that the filling should come around them. Filling: Before you tackle the ingredients, first prepare the pots for cooking bain marie. One larger and one smaller, water in the larger enough to touch the bottom less. Put egg yolks, sugar in a whisk bowl and mix about 10 min., until the sugar is well mixed and the mixture is foamy. The longer it is stirred, the firmer it will be, the firmness is what will prevent it from leaking in the end, just steam cooking does not play a crucial role here. Steam the filling in a bowl, stir with a hand whisk, and at the same time add the broken chocolate. After the chocolate melts, cook with stirring for only 2 minutes, until the mass becomes even thicker. Then remove from the steam and stir for another minute. Cover and allow cooling. Remove the butter from the refrigerator to room temperature. If you mix the butter into the hot filling with a food processor, the color will be darker. If you whisk it with a mixer into the cooled filling, it will be much lighter. Divide the filling into 2 smaller and 1 larger part. Fill the crusts and arrange them one on top of the other, and for the most part cover the whole cake. Decorate as desired. Buon appetito! 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. #food #dessert #cake #dessertlover #reform #cakelover #crust #filling #recipe #serbian #delicious #tasty #blog #foodblog #foodblogger #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Revamping the Torta Lena Tradition Reform Torta Lena I got this recipe from my mom, and I can tell you that the cake made this way is fantastic. It is very tasty and juicy, melts in your mouth. I believe that you will like this cake because everyone adores it, but this recipe is really the best. Follow recipe. Ingredients: medium, total time: 90 min. Bark: 10 egg whites Beat with 250 g of sugar then add 250 g ground walnuts 1 vanilla sugar/ 10 g 2 Tablespoons flour Fill: 10 egg yolks 180 g of sugar 50 g of chocolate 1 vanilla sugar/ 10 g 250 g of whipped butter Decorating: You can decorate with chocolate and chopped walnuts/ or leave the cream and sprinkle with walnuts and finely chopped hazelnuts. Reform Torta Lena Preparation: Dough : Beat egg whites with sugar and add ground walnuts, vanilla sugar and flour. (Divide the mass into 2 parts) Bake the crusts in a larger rectangular pan, on a moderate heat over low heat, when they are baked, divide them into two parts so that you get 4 crusts from the crust. When the crusts baked, turn them over, wet the paper and slowly peel it off. Steam the egg yolks and sugar, add the softened chocolate and vanilla sugar. Stir until smooth, then remove and cool. Add 250 g of whipped butter. Coat the crust and the whole cake. Sprinkle with chopped walnuts evenly or with chocolate glaze. 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 #dessert #torta #food #recipes #foodblogger #cake #recipe #foodie #foodlover #foodblog #dessertlover #cakelover #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.

## Flourless Cake Transformation Reform Cake without Flour Fantastic beautiful cake that leaves everyone breathless, snacks melt in your mouth. A cake that is made on the eve of Christmas and New Year holidays. It is very easy to make and even faster to eat. Read more about advice to this cake here. Follow the recipe. Ingredients: baking tray 40×30 cm, medium, total time : 120 min Crust: 12 egg whites 250 g of sugar 300 g of walnuts, ground walnuts Bake twice and divide the mixture in 1/2- you have to get 4 crusts in total. Filling: 12 yolks 150 g of sugar 150 g of cooking chocolate 250 g butter 50 ml aroma rum or rum liqueur Chocolate glaze: 150 g of cooking chocolate 60 g butter For decoration, 150 g walnuts coarsely grounded and finely ground or Hazelnuts Reform Cake without Flour Preparation: Crust: Stir in the egg whites and gradually add sugar, stir until you get a foamy, firm and homogeneous mixture. Then add the ground walnuts and whisk with a spatula. In a baking tray in which you will bake, line the crust with baked paper and bake at 180 °C for about 20 minutes, depending on the oven. Repeat the same with the other part of the mixture, you will divide them later, you need to add a total of 4 crusts. Once you have done the crust, you can save the filling. Filling: Whisk in the frothy egg yolks and sugar, then switch to steaming for about 20 minutes, stirring constantly, depending on the boiling water. While the mixture is hot, add the crushed chocolate and stir until you get a uniform mixture. Then leave the filling to cool for 7-8 min. Put the butter that was at room temperature in a bowl and stir until you get a smooth mass. Add only 1 tablespoon of the filling and continue mixing, then add the aroma of rum and mix again. Then gradually add spoon by spoon of the filling and stir constantly, until you get a completely uniform mixture of the filling. After that, you can fill the crust and decorate the cake as desired. I used chocolate glaze here, and I have sprinkled coarsely ground walnuts and finely ground walnuts as decoration. Chocolate glaze: Melt the steamed chocolate and add the butter, and mix into an even glaze. Then pour over the cake and flatten the icing with a cake knife. Put the cake in the refrigerator to cool for about 30 minutes, then make a decoration with walnuts. Leave the cake to cool completely for 2–3 hours, maybe better 24 h, then serve! Buon appetito! 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. #food #dessert #sweets #cake #reform #delicious #tasty #recipe #foodblogger #recipe #serbianfood #dessertlover #cakelover #foodie #foodlover #blog #coffeetimelena #recipes Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Essential Tips for Perfecting Reform Cakes and More Tips for making Reform Cakes and Others Reform cake - Recipe Step by step Cakes are the ultimate work of confectionery, and we rarely see them on the table, usually only in the event of an important event or celebration. There are reasons why this is so, but one of the most common is that cooks have a hard time embarking on the adventure of making cakes, this fear is not unreasonable. Tips for making Reform Cakes and Others Reform cakes and other complicated cakes are not easy to prepare without being what they really are. Reform cake can be made in 2 ways. With hot or cold filling. The difference between hot and cold filling is that in the first case, margarine/butter is added to hot, cooked yolks, while cold fillings mean that the yolks are first cooled and then whipped into a foam with margarine or butter. - I believe you all know the basic recipe for Reform cake. The crusts are made from egg whites, sugar and walnuts. Beat egg whites and sugar, add walnuts and bake for 20–30 minutes at 200 °C. For the filling, egg yolks and sugar are steamed until they thicken, margarine/butter is added, and when the mixture is combined, chocolate is added. The most common filling is 10 egg yolks and 250 g of sugar. There is also one with 12 egg yolks and 300 grams of sugar. They are all very similar, but the same rule applies to all those recipes, the filling with so much sugar is too sweet. There is one simple principle for reforming a cake. The more egg yolks you put, the more sugar goes. If there are 200 grams of egg yolks, they have to be beaten with 200 grams of sugar. The recipe and method of preparation seem simple, but it is not. How to explain the fact that out of 10 Reform cakes, one succeeds and 9 fail? The answer is very simple, in making the cream and the thickness. Tips for making Reform Cakes and Others Reform cake is made in 9 steps. Each step will be explained in detail: 1. Separate the whites from the yolks 2. Beat egg whites and sugar, then add ground walnuts 3. Bake the skins 4. Melt the margarine and discard the water 5. Beat egg yolks with sugar 6. Steam the egg yolk 7. Add margarine, combine, then add chocolate 8. Fill the skins 9. Make the glaze 1. Breaking eggs - Chicken eggs are divided into classes according to weight, and in order to avoid any confusion, when I say 10 eggs in the following text, I mean S class eggs. These are eggs weighing 65–70 grams. It doesn't hurt to know other types of eggs: SU - 70 g and over S - 65-70 gr A - 60-65 gr B - 55-60 gr C - 50-55 gr D - 45-50 gr E - 45 g and less In percentages, the egg is composed of: husks - 14% egg yolk - 28% egg white - 58% These percentages are difficult to remember, but it is good to know at least some approximate relations. That's why I made a rough calculation. One 70 gram egg contains: 10 g of husk 20 g of egg yolks 40 g of egg whites Separating the egg whites from the yolks can sometimes be a very thankless job, so a few tips in this regard will certainly be useful. - To make it easier to separate the yolk from the white, the eggs should be - fresh. How to recognize a fresh egg? Dissolve 70 grams of table salt in a liter of water, boil and cool the solution. When you immerse an egg in this solution, if it lies at the bottom of the container, it means that it is fresh, if it rises from the bottom but does not float, then it is 5–6 days old, if it floats to the surface, then it is stale, and it is better not to use it. - Why hit an egg when you want to break it? Do not use sharp edges. Beating one egg against another is ideal. The disadvantage of this method is that you always hold two eggs in your hands, which is not very convenient when separating the yolks from the whites. But once you get used to it, it's very convenient. The rounded edge of the stove is a good place. Better still, beat the egg against the rounded edge of a thick white coffee mug. Do not use the edge of the cup that is closer to you, but the one that is further away. In this way, the egg and the hand will be above the opening of the cup, so if the shell is soft and crumbles after a very light blow, and the egg wants to fall out of the shell, it will do so in the cup, so you will easily be able to transfer it to the bowl with the egg whites, and from there it will be quite easy to remove the yolks with a spoon or half of the shell. - It is convenient to know when you hit the egg in the middle, and start to separate the shell, whether the yolk is in the left or right half of the egg. It sounds strange, but this can be known. Namely, the yolk is lighter than the white, and it always tends to rise. If you take the egg out of the cardboard tray, know that at that moment the yolk is in the upper half of the egg, and now you just need to take care of it, and break them much more comfortably. - Since there are rare eggs that have the same hardness of the shell, it often happens that the egg literally falls apart, and the blow was not too strong. The best way is to always use two shots. One quite light, because the soft shell will also break from it, and the other, somewhat stronger, which should also break those eggs whose shell is not so thin. Once you get used to cracking eggs only this way, you will have less trouble. - If it happens that the shell is so broken that it is almost unusable in terms of transferring the egg from one half to the other, it is better to shake the entire contents of the egg into a container with egg whites, and when you come across the first "normal" egg, you will also take out the yolks that they temporarily reside in the wrong container. 2. Whipping cream from egg whites and sugar Crust Ingredients: 10 egg whites/ 370 g 250 g of sugar 250 g of ground walnuts -Turn on the oven at 200 °C and let it heat up. Wet the oven tray with a sponge, and put baking paper on the wet tray. Pour the egg white into a suitable container and beat with a mixer. Whites of 10 eggs are beaten for only 2 minutes, sugar is added and beaten for another 1.5 minutes. Add walnuts to the beaten egg white mixture and mix with a whisk to distribute the nuts evenly. Pour into a tray and flatten. Do not start whisking until the oven is almost fully heated. When the walnuts are added to the beaten egg whites, there is no waiting - the crust must be baked immediately. 3. Baking the crust The skins are baked at 200 °C on the middle height of the stove for about 20–25 minutes. Really nice, because it takes me 20 minutes to explain to you why there is so much insistence on whipping the egg whites for such a short time, when it is common knowledge that the egg whites are "better" the longer they are whipped. There is such a belief, but it is wrong when it comes to the crusts for the Reformation. A long whisking of egg whites is recommended for sponge biscuits-crust, for puff pastry and some other varieties of crust that should be dried in the oven, not baked. Reform crusts are good dry, but they are better when juicy. While baking, they grow a little, and when they cool, their thickness will be about 1 cm. If you beat the egg whites for 10 minutes instead of 3.5, the crusts will grow even more while baking, but will return to 1 cm thick after cooling. Then why would you waste time and beat the crap out of you for 10 minutes? Sometimes it happens that the crust falls below 1 cm thick, or becomes twice as thin, and this means that your walnuts are moist. Wet nuts are recognized as you grind them. They turn into noodles instead of crumbs. The smaller these crumbs are, the drier the nuts are, and the thicker the crust will be. However, this is not something that should worry you much. Any crust thickness is perfectly fine when it comes to Reforma. The very thin ones will be wetter, and the airy ones will be drier, but both have their advantages. Whatever crusts you end up with, Reforma will still be a perfect cake, if you make the filling correctly. 4. Melting the margarine to remove the water You will have to decide whether to put butter or margarine in the filling yourself. Margarine is obtained by hydrogenation of vegetable oils. It turns out that hydrogenation is harmful if you choose to live solely on margarine. You should find margarine with a neutral smell and pleasant taste, and you should not exaggerate the amount. Such margarine tightens the filling better than butter, and it is 4 times cheaper, and butter again has its other advantages in that it is healthier. Namely, if you want to make a good Reforma, you will have to use only fat from margarine, and you will throw away the water. How to remove water from margarine? Easy. Melt the margarine in a pan, let it stand for about 10 minutes, the fat will float to the top, and the water will remain at the bottom. You can pour the fat into another container and throw away the water, or put everything back in the fridge, and when the fat hardens, take it out and spill the water. You will see that even if you manage to cook the egg yolk of the perfect density, it will not be worth anything if you pour 50 ml of water into such a perfect filling. Everything will thin out, and the filling will ooze. And that's exactly what would happen if you inserted the original 250 g margarine package. Add to that the fact that this water is cloudy and full of some brown sediment. It says on the butter that it has 16%, but I wouldn't rely too much on the truth of what is written on the declaration. To the most persistent ones who are still reading this post, I want to congratulate them on their patience and endurance. It paid off, because I'm just moving on to the process of making the filling for Reforma. Fill: 10 egg yolks / 190 g 190 g of sugar 250 g of butter/margarine, i.e. about 200 g of pure fat, without water 70 g of cooking chocolate NOTE: The amount of yolks is of crucial importance for the length of cooking. That's why in the recipe, I give you a precise measurement in grams Instead of explaining to you how thick you should cook the egg yolk to achieve the ideal thickness, I will explain how long you should cook it to achieve the ideal thickness. Time is a factor that will determine density. First and foremost, you must know that the cooking time for 10 egg yolks does not apply to 20 egg yolks - 20 egg yolks cook twice as long! Another important thing is the temperature. Although we will steam the yolk, it is not the same whether the yolk will be cooked in a large pot or a small one. For the first time, use a large hot plate of 18 cm and two pans, one of which will have a diameter of 18 cm and will match the hot plate, and which will be used to put a small pan, with a diameter of 15 cm, in it, while the water is boiling gently, in which we will cook fill. I believe that this kind of precision is not really necessary, and I'm pretty sure that even with pans of similar size, the results would be almost the same. 5. Beating egg yolks with sugar If you have removed the water from the margarine or butter, and provided pure fat, turn on the hotplate to 6 (on a scale of 1-6) and place a pan with about 5 cm of water on it. Until the water boils, put the egg yolks in a small saucepan, add sugar and beat with a mixer for no longer than 30 seconds. It doesn't need anything special to be foamy, just well whipped. Any longer whisking will create more foam in the egg yolks and melt more sugar, and therefore the egg yolk will become thicker, which will affect the cooking time. The length of whisking of egg yolks and sugar determines the steaming time. Here is an extreme example. If the egg yolks were beaten for 15 minutes, the sugar would almost melt and a thick foamy cream would be created. Steaming would take only 3-4 minutes, which I believe is not enough time for all fans of thermal processing of egg yolks. Here is a brief explanation of how to do it. 6. Cooking the yolk If you have beaten the egg yolks, wait for the water in the pot to boil, then place the pot with the egg yolks in the boiling water. I believe it doesn't matter, but just in case, let the small pot be submerged in the boiling water, without touching the bottom of the large pot. Maybe this is an exaggeration, but just in case, do it like this. Be sure to look at the clock and start measuring the time, regardless of the fact that the boiling water will stop boiling the moment you put the pot in it. The time is measured from the moment you put the pot with egg yolks into the boiling water. You don't need to stir continuously for the first two minutes. Only occasionally. Stir with a whisk, this is the easiest way to feel the difference in density, while the egg yolks are cooking and setting. Here are the changes that occur as the egg yolks and sugar are steamed. - 3 minutes, the yolks have become hot. - 4 minutes, the sugar has dissolved and is not visible in the form of dots, but you can still feel it under the pressure cooker at the bottom, more like the rustling of the pressure cooker on the bottom. - 6 minutes, the sugar has completely melted and the egg yolks begin to thicken. Hardly, but they're starting. - 8 minutes, the egg yolks are thick enough to pour margarine into them, but this would be the so-called "juicy" Reforma, at room temperature the filling would ooze out of it. - 12 minutes, the egg yolks are so thick that you will get a filling that will be difficult to spread. Conclusion: For an ideal filling, the egg yolks are boiled for 10 minutes. When you see that the sugar has dissolved and that they have started to slightly tighten, you can be sure that you are very close to the end of cooking. Sometimes it's literally another minute, and sometimes another 10 minutes, but when the yolks reach the density of honey, and that thick honey, then they are definitely ready. 7. Combining egg yolks, margarine and chocolate After 10 minutes, remove the pan from the heat and add hot, melted margarine/butter. Beat briefly with a mixer, and you will see how a thick emulsion is created. Then add the chocolate, stir until it melts, and mix briefly again. If it happens to you that the margarine will not combine with the egg yolks, as in the next picture, which is usually the case with overcooked egg yolks (12 minutes of cooking or more), feel free to put chocolate in it, stir/mix, and if the filling doesn't even then, after of mixing, if it doesn't want to come together, add a little milk and beat again with the mixer. Then it should come together. Unfused filling: the yolk and fat are visibly separated after adding the chocolate and mixing briefly, the filling came together and became smooth. 8. Filling The filling should be cooled to the point that it does not leak when spread, but that the spread is not difficult, and it will be like that when it reaches room temperature and is not even lukewarm. That cooling will take a couple of hours. Take the crust that you baked by the end of the baking paper, tilt it slightly and slide it onto the work surface. Divide it into 4 parts, along the long side. It will be a small cake and 4 crusts will be enough. Larger cakes should have 5-6 crusts. Cut the crust with a sharp knife so that you cut through not only the crust but also the baking paper on which the crust rests. Move the first of the 4 crusts to a tray or board, leaving the paper on the bottom side. Spread with a third of the filling. Place the second crust on top of the first, filed, and lower it so that the paper remains on the upper side, then carefully remove the paper. Spread the second third of the filling. Do this until the last crust, but do not fill it, do not even remove the paper from it. Put the cake in the freezer to set, and the next day you will level it and top it. -If you are making a Reform cake for the first time and you are not used to determining the density of the filling, it might not be a bad idea to prepare two boards the length of Reforma, or to cut two strips of thick cardboard, cover them with plastic film, and use them to secure the cake. These stoppers should be placed on the sides of the cake and somehow fixed in that position. This is necessary because it may happen that your Reform wants to slip, so it is better to prevent than to cure. 9. Overflow You can handle the cake relatively easily now that it is frozen. Remove the paper and turn it upside down so that the bottom side is up. This side is flatter and the cake will look nicer after the frosting. Remove the other paper as well. Now is the time to flatten it nicely with a knife and get straight edges. You can use the leftovers to possibly fill some holes left after leveling, or eat them. Now you can make the dressing. 10 ml of milk 1 spoon of sugar 1 egg 50 g of margarine 100 g of chocolate -Dissolve sugar in milk and add margarine. When it also melts, pour the egg that you have slightly beaten with a mixer into the boiling mixture, and immediately remove it from the heat. Beat a little more with the mixer to cool the heated bottom of the pot, and then add 100 g of chocolate. When the chocolate melts, combine everything with a mixer, then pour the hot dressing over the cake. With a knife, stretch it so that it oozes over the edges and then work the edges by smoothing out the oozing parts of the topping. Return the cake to the refrigerator to set the frosting. Regardless of the fact that it is an extremely small amount of dressing, my advice is to work with a mixer. Put all that in a small pot, then remove one brush of the mixer, if both cannot fit in such a container, and mix with only one brush. This is a tip that will ensure that neither the chocolate nor the eggs form lumps, because lumps are the enemy of any frosting. That is all! Tips for making Reform Cakes and Others POSSIBLE PROBLEMS AND DILEMMA Egg whites on hold? The beaten egg white batter must be immediately poured into the pan and leveled. After that, it must immediately go into the oven. Whipped cream to which walnuts have been added - it must not stand. Any standing longer than 5 minutes will manifest itself in the separation of water at the bottom of the tray, and when the crust is baked it will be a gelatinous mass. It's not terrible, but it's better if the crust is without those "extras". And the filling will adhere better to the crust if its surface is drier. Yolk on hold? The situation is similar with egg yolks. When the sugar is poured into the egg yolks, there is no more unrolling. It must be whipped immediately and steamed. Sugar collects water wherever it sees it. It will pick up water from the egg yolks, and where the sugar has drawn out the water, they will harden and lumps will form. As if the yolks were partially cooked. The long whisking of egg yolks with sugar, which we have already talked about, also works on this principle. Of course, there are no lumps there, but by whipping it cold, the sugar draws out the water and that's why the whole mixture thickens even without cooking. Such a mixture is perfectly fine, let's face it, but it is difficult to determine how much more cooking it needs, so I insisted on stirring for 30 seconds. Therefore, if you want to store egg yolks in the refrigerator for later use, do not pour sugar into them. Cover them with a plastic bag and put them in the fridge. So I can stand for 48 hours without any problems. Do not freeze egg yolks in the freezer. It does not bother the whites at all, and the yolks also thicken from freezing. Steaming? It is interesting that steam cooking is still necessary even today at the time of precise temperature setting on the stove. While the stoves were wood-burning, this was completely understandable and necessary, but today?! Why don't we use a small hotplate and plug it into 2 of the 6 sections? The answer is simple. It is not enough to turn on at 2 because it is not yet 100°C. And if you turn it to 3 it's too strong. The egg yolks start to catch at the bottom of the pan, which feels nice under the pressure cooker. That's why we still have to use the steam cooking method. Walnuts or almonds? This trick is up to you. The advice I can give you is this. If you decide to make a crust from almonds, do not blanch them, peel them, dry them and grind them. Peeled almonds are completely tasteless. The taste of the cake was reduced to the taste of the filling. If you work with ground unpeeled almonds, that's a different story. You will get a milder cake than if you had decided to use walnuts. Many criticize the Reforma for being strong. They will surely like this variant with almonds more. There is another interesting thing about almond skins. Almonds are much drier than walnuts, and less oily. When you grind it with a nut grinder, you get much finer particles, almost almond powder. The crusts you bake from this powder, under the same conditions as you bake walnut crusts, will be more airy. It will hardly fall by a single millimeter. This is precisely why the cake itself will be taller and airier. Almond bark will always be lighter than walnut bark. There are many reasons to try both almonds and walnuts, so you can decide for yourself which is better in your opinion and taste. - Personally, I like the skins with walnuts better. But I know a lot of people who claim the opposite. Almost the best solution is to make a mixture of almonds and walnuts, and shake it into a mixture of egg whites. One thing is certain. Reform will always be the perfect cake. Juicy Reform or solid Reform? On the cover picture is a more rigid Reform. It is beautiful, but the juicy Reforma is tastier. The difference is only in the firmness of the filling, ie. the length of cooking the yolk, and those ideal 10 minutes refer to the filling for the juicy Reforma. Of course, it is juicy and softer, so you will make your job much easier if you cut it while it is frozen, and at the time of serving, just go through the cut. Reforma is relatively easy to cut even in the frozen state, because it is never too hard. It is not terrible to cut it unfrozen, but chilled, then you will get a messier cut, but you make juicy Reforma for the perfect taste, not the perfect cut. #food #deesert #cakes #advice #extensively #more #how #to #do #cakes #filling #crust #eggs #tips #house #spells #foodie #foodblog #foodblogger #foodlover #cake #lover #reform #cooking #note #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Simple: Reform Cake with Biscuits Reform Cake with Biscuits This cake is a well-known traditional dessert in various countries, characterized by multiple layers of biscuits and cream, often incorporating a blend of chocolate and walnuts. Below is a basic recipe for Reform Cake. Please follow the instructions. Ingredients: simple, total time: 60 min. Crust: 250 g of petite biscuits 100 g of ground walnuts 200 g of sugar 200 g of butter 200 ml of milk Cream: 200 g of cooking chocolate 100 g of ground walnuts 150 g of sugar 150 g of butter 200 ml of sweet cream Reform Cake with Biscuits Preparation: Crust: For the crust, grind the petite biscuits in a blender, then add the ground walnuts, sugar, and butter. Mix the mixture well. Heat the milk in a saucepan, then stir in the mixture of biscuits and walnuts. Stir over low heat until the ingredients are combined, and the mixture becomes thick and homogeneous. Transfer the mixture to a cake pan lined with greaseproof paper, then spread the mixture evenly. Leave to cool. Cream: Melt the chocolate in steam, then add the ground nuts, sugar, and butter. Mix the ingredients well until they are combined. Whip the sweet cream in a separate bowl and add it to the chocolate and walnut mixture. Mix well. Apply the cream to the cooled crusts and leave in the refrigerator to set the cake. After the cake is pressed, you can decorate it as desired. This is just one basic recipe for Reform cake, so you can adapt it to your wishes and preferences. Enjoy the preparation and tasting! Buon appetito! NOTE: Keep the cake covered in the refrigerator or in a cool place for up to 5 days. You can pack this cake in special freezer boxes for up to 2 months. #food #dessert #cake #reform #walnuts #biscuits #cream #simple #recipe #dessertlover #cakelover #foodie #foodlover #blog #coffeetimelena #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Transforming Spaces with Reform Cubes Reform Cubes Delightful cubes offer the same exquisite taste as the reformed cake. This cake is not only visually appealing but also soft, featuring an irresistible combination of filling with chocolate and nuts, all topped with a dark chocolate glaze. Please refer to the recipe for preparation details. Ingredients : simple, total time: 80 min. 12 servings Crusts: (ingredients for one crust, we need two crusts required) x2 5 egg whites 5 spoons of sugar 1 Tablespoon of flour 100 g of ground walnuts Filling: 10 egg yolks 8 Tablespoons of sugar 200 g of broken dark chocolate 250 g of margarine or butter 100-150 g of powdered sugar Topping: 150 g of dark chocolate 5 Tablespoons of oil 3 Tablespoons of milk Reform Cubes Preparation : Crust: Separate the yolks from the whites, immediately put the yolks in a deep and medium saucepan. Place the egg whites in a deep bowl, gradually add a spoonful of sugar, and beat until you get solid snow. Then add ground walnuts, a pinch of flour to the beaten egg whites, mix the ingredients well with a spatula. Pour the mixture into a coated 25×35 cm baking tray lined with baking paper and level with a spatula. Bake for 15–20 minutes at preheated oven, 180 °C. Leave the crust to cool completely, then remove the baking paper. Repeat the preparation of the crust one more time. Filling: Pour 2 cm of water into a deep pan and put it on a slightly moderate heat to boil. Gradually add a spoonful of sugar to the egg yolks that we have separated in the pan. Beat at the same time until you get a smooth and white, compact mixture. When the water in the second pot has started to boil, put the pot with the beaten egg yolks from above and stir at the same time for about 10–12 minutes. The water should not boil very much, and it should not touch the bottom of the pot with egg yolks. After those 12 minutes, add crumbled chocolate or chocolate chips. Stir until the chocolate melts. When the chocolate is melted, remove it from the heat. Leave the finished filling to cool, with occasional stirring. Processing: When the crusts and filling have cooled down, beat 250 g of butter with 150 g of powdered sugar, mix the ingredients well so that there are no lumps and the mixture is well combined. After that, add the chocolate cream that you have made spoon by spoon and mix with a mixer at the same time. Separate the cream from the bowl with a spatula and beat it again with a mixer. Apply half of the cream on the first crust, then flatten it with a knife. Put the second crust again, then apply the rest of the filling and flatten it. Frosting Pour over the chocolate with 5 spoons of oil and 3 spoons of milk, put it on a slightly moderate heat to melt and mix at the same time. As soon as the chocolate has melted, remove from the heat and leave for about 8–10 minutes to cool, then pour over the filling. Smooth the glaze well with a knife, then put it in the refrigerator so that the cake hardens well. After resting in the refrigerator, remove the cake and cut into cubes and serve with coffee or tea. Enjoy in bites! NOTE: Keep the cake covered in the refrigerator or in a cool place for up to 5 days. You can pack this cake in special freezer boxes for up to 2 months. #food #dessesrt #reform #cubes #homemade #serbian #delcious #walnuts #chocolate #tasty #dessertlover #cakelover #foodie #coffeetimelena #blog #foodblog #foodie #serbianfood #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Revitalizing the Classic: Reform Torta Reimagined Reform Torta This cake is among the oldest in Serbia, with origins dating back to 1890. Renowned for its beauty and delightful taste, it is universally cherished. Please follow the recipe. Ingredients : 20 x20 cm, 24 cm mold, 12 servings, simple, total time: 80 min. Crust: 6 eggs 200 g of sugar 200 g of powdered milk 200 g of ground walnuts 1 bag baking powder/10 g 1 bag vanilla sugar/ 10 g Cream: 250 g of butter 250 g of cooking dark chocolate 100 ml of sweet cream 100 g of powdered sugar Reform Torta - Cake Preparation : Crust: Separate the egg whites and yolks. Put the egg whites in a large bowl and beat them with a whisk until stiff peaks form. Mix the egg yolks with sugar and vanilla sugar and mix until they become light and foamy. Add ground walnuts and powdered milk to the egg yolk mixture and mix until everything is well combined. At the end, add baking powder and mix into the mixture. Gradually mix with spatula the solid egg whites into the mixture, making sure that everything is well combined. Pour the mixture in 3 equal amounts into molds with a diameter of 24 cm, which you have previously greased and floured. Bake each crust separately in a preheated oven at 180 °C for about 15 minutes. While the crusts are baking, prepare the cream. Cream: Melt the chocolate in a steamer together with the sweet cream, and let it cool a bit. Then add this mixture to the powdered sugar and butter which you have already whipped up, mix until everything is combined. Place the cooled crusts on top of each other, spread the cream between the crusts, and finally cover the entire cake with the rest of the cream. Leave the cake to cool well in the refrigerator before serving. Buon appetito! NOTE: If you want, you can add a little rum or another alcoholic drink of your choice to the cream. Keep the cake covered in the refrigerator or in a cool place for up to 5 days. You can pack this ctake in special freezer boxes for up to 2 months #food #dessert #cake #Reform #torta #dessertlover #cakelover #foodie #foodlover #foodblog #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Revamping Traditional Cake Recipes Reform Cake Reform cake is a traditional Serbian dessert, perfect for festive occasions. This cake is both flavorful and moist, featuring irresistible and delectable creams. Typically, it is prepared with four layers, though it can also be made with three. The primary ingredients include eggs, flour, walnuts, and chocolate. Walnuts can be substituted with hazelnuts if desired. Please follow the recipe for preparation. 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.

## Revamping the Classic Cake with Hazelnuts and Lena's Touch Cake Reform with Hazelnuts Lena Reform cake is the most famous cake in Serbia, and it is always prepared on the eve of New Year's and even Christmas holidays. It is very tasty. Otherwise, you can make it with walnuts, I prefer it with hazelnuts, as you mostly like the most. The cake is irresistibly delicious, you will see for yourself. Soft and juicy, it takes a little longer because the crusts baked 3 times, it's worth doing anyway. The cake is a fantasy! Read mora about here advising. Follow recipe. Ingredients: medium, round mold 25 cm, total time: 80 min Bark: 8 egg whites 250 sugar 250 g hazelnuts, ground roasted chopped 3 Tbsp semolina Filling: 8 egg yolk 250 g sugar 100 g melted chocolate for cooking 250 g butter, room temperature Cake Reform with Hazelnuts Lena Preparation: Crust: Beat 8 egg whites in a deep bowl, then add 250 g of sugar / gradually into the thick snow. When the mixture has become solid, add 250 g of ground roasted hazelnuts, mix well with a spatula and add 3 tablespoons of semolina flour. Divide the mixture into 3 equal parts. Pour the mixture into a greased (butter and flour) round mold, 25 cm. Bake in a preheated oven at 160 °C for about 20–25 minutes, depending on the oven. Control the dough with a toothpick. When the crust done, leave it to cool completely. Only then divide the bark into 2 equal parts, each of which you want. You should get 6 crusts in total. (every bark 1 cm or 7-8 mm thick). So you bake the crust 3 times and be sure to wait for the crust to cool before cutting it in half! Fill: Put 8 egg yolks in a deeper bowl and whisk well, then add 250 g of sugar, and mix well until frothy. Then transfer the dish to boiling water and constantly stir the steamed cream until it thickens and becomes smooth. Then add 4 bars / 100 g of chocolate, and stir well on the steam until get a compact cream. Remove the steam from the pan. Finally, mix 250 g of butter which stood at room temperature in a separate bowl until smooth, then add the 1 big spoon chocolate filling to the butter and mix with a mixer. Gradually add the rest of the filling to the butter and mix constantly! Cream must become homogeneous and compact and thick, and leave to cool. When the cream has cooled, continue to mix the cream until the cream is compact and foamy. Coat each crust with this filling, the pages must be stacked on top of each other. When you have finished the last crust and last filling, you can decorate the upper part with chocolate and peeled almond leaves, or as you like different way. Garnish the crust pages with the rest of the ground roasted hazelnuts. Put the cake to cool overnight. Serve. Buon appetito! Cake Reform with Hazelnuts Lena NOTE: If you make this cake, you can divide the work into 2 days of filling to continue tomorrow. When roasting hazelnuts, be sure to stir them constantly over a moderate heat, taking care not to burn them. Peel them best by rubbing. And then grind them into small pieces. You can add as many almonds as you need for decoration, put them in warm water and then peel them and divide the leaves, and dry them! You can also make this cake in a rectangular shape, measuring 35×20 cm. #food #dessert #reform #delicious #tasty #hazelnuts #walnuts #serbianfood #foodblogger #recipe #blog #foodblogger #foodlover #dessertlover #cakelover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Tender Chicken Steaks with Curry Sauce and Purée Soft Chicken steaks in Sauce of curry with Pure Today, I prepared a comprehensive lunch featuring chicken steaks in curry sauce, accompanied by potato purée. The steaks are generous and tender, while the sauce is aromatic due to the various spices incorporated. This meal is perfectly suited for three people. If you need to serve more, simply adjust the quantities for four people; 900 grams to 1 kilogram of chicken breast will suffice. For convenience, request 5 mm thick chicken steaks from the butcher and purchase two packs. The preparation is straightforward and relatively quick. You can pair this dish with your favorite salads. I am confident you will savor every bite of this meal. Let's prepare it together by following the recipe. Soft Chicken steaks in Sauce of curry with Pure   Ingredients : simple, total time: 50 min., 3 serving For Chicken Steaks: 600 g chicken breast/ steaks cut into 5 mm thick 3 Tbsp Olive oil EVO 4+1. 5 Tbsp flour/ or as needed pinch of salt black pepper to taste about 2 tsp red ground paprika 1 tsp curry 1-2 medium cloves of garlic/ minced - optional 300 ml vegetable broth + 200 ml water — divided 1 tsp dry parsley/ finely chopped 1/2 tsp thyme For Mashed potatoes: 5 medium potatoes/ peeled, diced and boiled 25 g butter 1/2 tsp salt/ or to taste 120 ml warm milk Soft Chicken steaks in Sauce of curry with Pure   Preparation : For Mashed Potatoes: Peel all the potatoes and wash them, cut them into small pieces. Put them again in order to release the starch. Put them in a pot, add a teaspoon of salt and pour enough water to cover all the potatoes. Cook for 25–30 minutes on a low to moderate fire. During this time, heat the milk in a kettle, we need it warm, not very hot. When the potatoes have softened, strain them and add them to the same pan, mash salt and butter with a fork, then add milk and mix well with a mixer for about 5–7 minutes. Cover the finished purée and put it aside. Chicken steaks : Wash the chicken breasts and pat dry with a kitchen towel. Clean the cartilage and bones, cut the steaks to a thickness of 5 mm. Season with pepper, pinch of salt and red ground pepper to taste on both sides. Pound lightly with a meat mallet over the plastic wrap. After that, roll them well on both sides in flour. Set aside. Heat the oil on low, moderate heat, as soon as it is hot, add several pieces of steak and fry each side about 4–5 minutes, until they are well browned. Remove them from the pan and place them on plates. In the same pan, add a little more oil and chopped garlic As soon as it starts to smell, add a 1/2 broth, scrape the bottom of the pan with a wooden spoon, return all the steaks, pour the rest of the broth, 100 ml water and curry. Mix the rest of the flour (I had 1 and a half spoons left) with 100 ml water without lumps: add to the other ingredients as well as the herbs parsley and thyme. Mix everything well, cover, and cook on low heat for about 15–20 minutes with occasional stirring, so that your steaks don't stick! As soon as the sauce thickens, turn off the heat. Serve warm with the purée and sauce over the steak. Buon appetito! Soft Chicken steaks in Sauce of curry with Pure   NOTE: Be careful not to oversalt the steaks, because the broth is already salty. You may or may not add garlic to the sauce, it all depends on the taste. Instead of thyme, you can add some oregano. The rest of the food can be dried covered in the refrigerator for up to 3 days. Soft Chicken steaks in Sauce of curry with Pure   Do you want to try something a little different? Chicken Steak Soft as a Soul on My Way Lena Fried Chicken cutlets Crispy Chicken Fried Chicken Cutlets Fried soft Chicken cutlets Fried Chicken with Potato Salad Lena Chicken bombs Chicken Kebabs- Čevapč Fried Chicken Cutlets with Puree #soft #chicken #steaks #curry #saice #puree #food #maindish #lunch #sidedish #food #meal #simple #recipe #fragrant #tasty #food #easycooking #holidayrecipies Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.