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## Delicious Oven-Baked Sea Bream with Potatoes Sea Bream with Potatoes in Oven Sea bream with potatoes baked in the oven in a simple and Mediterranean way. Quick, easy and simple. Follow recipe. Ingredients : simple, total time: 60 min. 2 servings 2 whole sea bream 5 medium potatoes/ cut into pieces 1/2 tsp oregano 2 cloves of garlic/ minced 1 tsp salt 1 tsp dry spice Vegeta/ or to taste Olive oil EVO to taste 1 Tbsp finely chopped parsley 1 lemon/ cut into thin rings and slices 100 ml water Sea Bream with Potatoes in Oven Preparation: Clean the fish well and leave them in one piece, cut along the belly. After that, season with salt and dry spices and vegetables, both inside and outside on all sides. Inside the fish, put chopped garlic, parsley and sliced ​​lemon on the side. Place thin lemon wedges over the fish. Wrap the finished fish in aluminum foil. Peel the potatoes and cut them into smaller pieces. Put the washed potatoes in a suitable container, add salt and dry Vegeta seasoning, mix everything well and season with oregano. Pour olive oil over everything and mix again. Add the wrapped fish on top. Preheat the oven to 180 °C. Set the timer to 75 minutes. After 10–13 minutes, put the dish ready for baking. After 20 minutes, take out the baking dish and open the foil, add a little water mix and put it back in the oven to finish another 30–40 minutes. Remove the baked fish from the foil and serve on a plate with lemon wedges and potatoes. Buon appetito! NOTE: Keep the rest of the food in the refrigerator, covered, for up to 1 day Do you want to try something a little different? Fried Sea Bream Baked Gilthead Sea Bream Grilled Sea Bream Lena Sea Bream in the Roman Way Delicious Sea Bream from Oven my way Sea Bream in Oven, my way Cream of Sea Bream and Seafood Soup Lena #seabream #with #potatoes #in #oven #maindish #fish #food #baking #simple #recipe #delicious #Mediterranean #easy #foodporn #fishrecipe #foodblogger #foodie #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.

## Irresistible Fried Cauliflower Delight Delicious Fried Cauliflower   A light Mediterranean spring meal made with cauliflower, eggs, and tomatoes with the addition of mozzarella and oregano. Before preparation, cauliflower needs to undergo heat treatment, which I practice all the time. It is prepared very quickly and easily. Follow recipe. Delicious Fried Cauliflower   Ingredients : simple, total time: 35 min., 4 servings 1 head medium cauliflower/ cut into slices 3 eggs 2 Tbsp Greek Yogurt salt and black pepper to taste 1 tsp dry parsley 4 Tbsp Olive oil 1/2 tsp oregano 5 cherry tomatoes/ cut into thin rings 1 mozzarella/ grated Baking dish 20x30 cm Delicious Fried Cauliflower   Preparation : Wash the cauliflower well and remove the stem. Cut the cauliflower into slices and set aside. Pour water into a medium saucepan, add a teaspoon of salt, and wait for it to boil. Add cauliflower slices to boiling water and let it cook for about 7 minutes. Remove cauliflower with a help of slotted spoon and leave to cool. Beat the egg, yogurt, salt, and pepper with a hand whisk. During this time, heat the oven to 180 °C. Roll the cauliflower in the mixture, shake off the excess. Arrange the cauliflower next to each other in a baking dish lined with paper and covered with oil. Wash the tomatoes and cut it into rings. Arrange the cauliflower in a greased baking dish and lined with baking paper. Pour the remaining egg and yogurt mixture over and shake the dish evenly. Put tomato slices over each cauliflower and sprinkle with a little oregano. Finally, sprinkle with grated mozzarella and sprinkle with a little oregano again. Spray with a little olive oil evenly. Bake in a preheated oven at 180 °C for 15–20 minutes. Serve warm. Buon appetito! Delicious Fried Cauliflower   NOTE : I put about 1/2 teaspoon of salt and 1/4 tsp of black pepper into the egg mixture. Keep leftover food covered in the refrigerator for up to 1 day. You can reheat in a pan or microwave. Do you want to try something a little different? Fried Cauliflower Baked Cauliflower in Oven Creamy Cauliflower Soup Braised Chicken Meat with Broccoli and Cauliflower in Italian Way #delicious #fried #cauliflower #mediterannean #food #lightfood #lightrecipe #healthyfood #healthyrecipe #simple #maindish #baking #recipe #oven #foodporn #foodies #lunch #meal #dinner #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## The Enchanting Allure of Stump Cake Stump Cake Stump Cake is a renowned traditional dessert in Serbia, cherished by many and commonly prepared for festive occasions. It is exceptionally delicious and irresistible, making it a must-try. Please follow the recipe for preparation. Ingredients: medium, total time: 80 min. Bark: 6 egg whites 5 Tablespoons sugar 100 g of ground walnuts 2 Tablespoons flour Cream: 6 egg yolks 5 Tablespoons sugar 250 g butter 200 g of powdered sugar 150 g of strong, dark chocolate More: 50 g sugar (I put 2.5 tablespoons) 50 gr walnuts handful Stump cake Preparation: Turn on the oven to heat to 200 °C. Beat the egg whites with the addition of sugar. Stir until the sugar has dissolved. Then add ground walnuts and flour and lightly mix everything together. Put baking paper in the oven tray, under which we coated the tray with oil. (the painting) Shake the mixture and bake for 15 minutes. Immediately wrap the baked crust in a wet cloth and leave to cool. You will bend easily because the crust is really soft. Steam the egg yolks and sugar. Cook for about 15 minutes. Remove, then add the chocolate and stir until melted, then leave to cool. During that time, melt the sugar (those 50 g), then add the walnuts and shake everything on a greased baking sheet and leave to cool. (the painting) The walnuts will cool down quickly, so it is necessary to grind them on a fine grid, to be finely ground. Beat the margarine with the powdered sugar, then add the cooled chocolate cream and mix. Add ground caramelized walnuts at the end and mix everything. Unroll the crust and apply 3/4 of the filling, wrap the roll and spread the rest of the filling around. Optionally decorate. Keep the stump cake in the fridge for 2 hours so you can serve it. Buon appetito! NOTE: The cake is very strong, so one small piece for 2 days is enough. You can sprinkle a little grill around the stump, imitating sand / earth. If you have coconut flour, sprinkle it to mimic moss. Do you want to try something a little different? Stump Cake Lena Tree Stump Cake with Hazelnut Cream #food #dessert #stump #cake #log #dessertlover #foodlover #foodie #blog #coffeetimelena #blog #coffeetimewithlena #blog #foodblogger #serbian Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Stump Cake Lena: A Delightful Confectionary Masterpiece Stump Cake Lena Stump cake is a traditional Serbian dessert frequently prepared for celebrations and weddings. It is known for its delicious taste, soft texture, and decorative appearance. The cake's surface is designed to resemble tree bark, and additional embellishments, such as leaves, can be added to enhance its beauty and uniqueness. Follow the recipe. Ingredients: total time 1 h 20 min, very easy For Bark: 6 eggs separated egg whites from yolks 6 Tablespoons sugar 125 g ground walnuts 2 Tablespoons flour For Fill: 4 whole eggs 250 g of sugar 250 g of margarine or butter 125 g ground walnuts 150 g of fried sugar 2 bars of cooking chocolate Stump Cake Lena Preparation: Bark: Whisk 6 egg yolks with 6 tablespoons of sugar. Whisk the egg whites well in solid snow. Add the ground walnuts and carefully mix both masses with the addition of 2 tablespoons of flour. Pour the mass into a greased pan (butter and flour) and bake at 200 degrees, check with a toothpick if the crust is ready. Remove the crust and wrap the crust in some napkin or clean cloth and leave to cool. Fill: Beat 4 eggs with 250 g of sugar. Steam Bain Marie mixture. Add the whole margarine to the warm mass, mix well to melt and combine the mass. Then divide the filling into 2 parts. In 3/4 of the filling with which the inner part of the cake filled, add another 125 g of ground walnuts, which you have fried before. Then another 150 g of sugar that has been previously fried and ground on a walnut machine, and whisk everything together. The remaining part of the filling 1/4 is used to decorate the cake. While it is still warm, add 2 bars of chocolate and stir until it melts well. When both fillings prepared and cooled, the cake filled. Roll out the wrapped dough and spread it with the first filling and roll it all up again. Coat the rolled roll with another filling. Decorate the cake to look like a tree crust with strokes from the top of a fork. Serve cold. Buon appetito! NOTE: You can freeze the cake in a special box with a lid for 2 months, pull out the cake the day before serving. Do you want to try something a little different? Stump Cake Tree Stump Cake with Hazelnut Cream #food #dessert #cake #cake #stump #walnuts #eggs #chocolate #flour #foodie #dessertlover #cakelover #coffeetimewithlena #blog #foodblogger #serbian #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Indulge in a Tree Stump Cake with Rich Hazelnut Cream Tree Stump Cake with Hazelnut Cream Indulge in a delectable cake crafted from hazelnuts, chocolate, and orange—a perfect blend of flavors. This delightful dessert, cherished by both young and old, can be prepared in just 60 minutes. Simply follow the recipe to savor each exquisite bite of this beautiful cake. Follow the recipe. Ingredients: medium, total time: 90 min. For the Biscuits: 6 eggs/ white, and yolk separated pinch of salt 170 g of sugar 1 bag of vanilla sugar/ 10 g 1 peel of one orange 45 g of plain flour, 00 40 g of melted butter 150 g of toasted ground hazelnuts For Dressing: juice of 2 orange 1 Tablespoons of powdered sugar For the Cream: 500 g of mascarpone 250 g Euro Cream or Nutella or Hazelnut spreadable cream 125 g of melted dark chocolate 150 g of sweet cream for whipping cream For Decoration: rosemary, chopped hazelnuts, pomegranate, or orange slices Tree Stump Cake with Hazelnut Cream Preparation: Biscuits Heat the oven to 180 °C, and line the largest baking sheet you have with 30×40 cm baking paper. Mix the egg whites with a pinch of salt into snow, then gradually add 140 g of sugar and mix until all the sugar has dissolved. Mix the egg yolks with the rest of the sugar, vanilla sugar and orange peel until you get a thick cream that has doubled in volume. The melted butter and flour mix well into the egg yolks. Add the egg yolks to the soup and gently mix with a spatula, then add the hazelnuts. Transfer to a baking sheet, level the surface, and bake for about 13–15 minutes until the biscuit gets a nice color and hardens. Cool the crust, then invert onto another baking paper and remove the paper on which the biscuit was baked. Mix the orange juice and powdered sugar and pour it over the biscuit. Cream: Mix mascarpone, hazelnut cream or Nutella and melted chocolate (that you have melted in steam.) Then add sweet cream for whipped cream and mix until you get a silky, thick and compact cream. Divide the cream into two parts, spread half of the cream on the biscuit. Cut it into three 10 cm wide strips. Roll the first strip, then place it on the second strip and continue rolling and do the same with the third strip to finally make a cake with a diameter of about 20 cm. Place the cake on a plate and refrigerate until the ingredients are well set. Spread the outside of the cooled cake with the rest of the cream. Use a fork to create a crust effect. Decorate the top of the cake with rosemary, pomegranate, chopped hazelnuts and orange slices. Buon appetito! NOTE: Keep the stake covered in the refrigerator for up to 4 days. You can freeze the cake in a special box with a lid for 2 months, pull out the cake the day before serving. Do you want to try something a little different? Stump Cake Stump Cake Lena Tree Stump Cake with Hazelnut Cream #food #dessert #cake #stump #log #hazelnut #orange #chocolate #crust #biscuits #simple #recipe #delicious #tasty #serbian #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Indulge in a Decadent Chocolate-Hazelnut Cake Chocolate-Hazelnut cake Chocolate hazelnut cake is a beloved dessert among both adults and children. This cherished recipe, passed down from my mother, is one of my personal favorites. The cake is exceptionally moist and tender, with layers generously enveloped in cream. This exquisite treat is perfect for any special occasion. While the preparation requires some time, it is straightforward. Simply follow the recipe. Ingredients : medium, total time: 110 min. Bark : 9 egg yolks pinch of salt 180 g of powdered sugar 160 g of melted dark chocolate with over 63% cocoa solids 180 g of fried and ground hazelnuts 60 g breadcrumbs/ or biscuit crumbs, soaked in Maraschino liqueur 9 egg whites 1/2 tsp of cinnamon/optional 180 g butter/ room temp. Round mold 24-25 cm with spring or rectangular 24x 36 cm Filling : 5 whole eggs 250 g of granulated sugar 1 Tbsp of starch flour 1 bag vanilla sugar/10 g 100 g of neutral cream 250 g of butter 160 g of melted dark chocolate with over 70% cocoa solids 150 g of fried and ground hazelnuts Glaze : 140 g of granulated sugar 100 ml of coffee/ or water, or orange juice 140 g of chopped chocolate/ melted on steam Chocolate-Hazelnut   cake   Preparation : First, prepare all the ingredients as described above. BARK : Beat the egg whites with a pinch of salt until foamy, then add 8 spoons of powdered sugar from the total amount. Beat until stiff and set aside. In another bowl, whisk the butter with the rest of the sugar until foamy, then add one by one egg yolks, a mix at the same time. Finally add cooled melted chocolate and combine well until uniform. In another bowl mix ground biscuits or crumbs soaked in Maraschino liqueur, toasted ground hazelnuts and cinnamon. Add this mixture to the whipped butter with egg yolks, combine the ingredients well with a spatula. When you have combined well add gradually whipped egg whites. Combine everything well with light movements of the spatula. Leave the cream to cool for about 10 minutes. Take two molds of a round mold 24 cm with a ring, cover with butter and put baking paper, cover with butter and paper. Divide this mixture for the crust into two equal parts. Pour evenly into molds and level. Bake in an oven at 170 °C for about 30-35 minutes. For a rectangular cake, pour half of the mixture into a 24×36 cm mold/pan and bake at 180 °C for about 15 minutes. Cool and cut in half. Bake the other half in the same way. Check the dough with a toothpick. When the crusts are ready, open the molds and leave them to cool. You will need 4 identical discs. This means that you will cut each baked crust into two equal parts. While the crusts are cooling, make the filling for the cake. FILLING : In a glass bowl, add the eggs and beat the sugar, vanilla sugar with a hand whisk. Add cornstarch and neutral cream, and mix again. Transfer the mixture to steam until you get a lighter and thicker mixture. Remove from the steam and add the chocolate, mix until it melts and combines with the other ingredients, if necessary, return to the steam and mix. Add ground hazelnuts and mix with a spatula. After that, cool the cream 15 minutes and mix it with whipped butter. Combine the ingredients well with a spatula. PROCESSING : Place the cooled crusts, which you have already cut into 4 equal discs, next to it. Place the first crust on a tray and spread with 1/3 of the filling, repeat with the other crusts. On the last fourth crust, if you have a little filling left, feel free to spread a thin layer on the sides and top of the cake. Transfer the cake to the refrigerator to cool. During this time, make the frosting for the cake. GLAZE : For the glaze, you can use dark chocolate and sweet cream, if the dark chocolate is stronger, you can add a little more cream or half-and-half. The second variant is in addition to the description. Pour sugar and coffee into a small saucepan and let it heat up on a low, moderate heat, after that, remove it from the heat and pour it over the melted chocolate, mix until everything is evenly mixed. Allow the frosting to cool slightly for about 3–4 minutes, then pour over your cake, including the edges. If you want decorations like in the picture, whip 150 ml of sweet cream, then add the cooled 5-minute melted chocolate and whip again. Put the mixture in a cake syringe with an attachment and make decorations as desired. Refrigerate the cake completely overnight to set completely. Serve! Buon appetito! NOTE: You can keep this cake in the fridge for up to 5 days. It can be packed it in the freezer packed in special aluminum boxes with a lid and wrapped in nylon foil, keeping for up to 2 months. Do you want to try something a little different? Chocolate Bombs Chocolate Cake with Coconut Chocolate Cheesecake #chocolate #hazelnut #cake #dessert #serbianfood #crust #bark #Filling #cream #serbianrecipe #delicious #tasty #juicy #soft #fragrant #dessertlovers #dessertporn #foodporn #foodlover #foodies #foodstagram Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Capri Cake If you like Capri ice cream, then this cake is juicy and delicious for you, if you ask me I love all types of ice cream :) especially this best Italian school, there are no better ones. Try to prepare quickly! Follow recipe. Ingredients : (28 cm tray), simple, total time: 120 min. Bark: 5 egg whites 225 g granulated sugar 1 Tbsp white vinegar 150 g chocolate for cooking 1 egg/ room temperature 1 Tbsp butter Yellow fill: 5 eggs yolks/ room temperature 4 Tbsp granulated sugar 1 bag vanilla pudding/ 40 g 400 ml milk 2 vanilla sugar bags/ or 2 Tbsp 125 g butter/ room temperature Red fill: 600 g drained red fruit strawberries, raspberries, and blackberries from the freezer 400 g sugar 500 ml water or juice this fruit 2 red pudding/raspberries, strawberries 125 g butter Capri Cake Preparation: Bark: Whisk 5 egg whites with 225 g of sugar into a firm snow, finally add 1 tablespoon of alcoholic vinegar. Pour the mass into a 28 cm tray lined with baking paper and flatten nicely. Dry the bark over low heat, 120 °C, for 1 hour. Cool the baked crust, then pour over the glaze made of: 150 g of chocolate, 1 egg and 1 tablespoon of butter. Yellow Fill : Whisk 5 egg yolks lightly with 4 tablespoons of sugar. And set aside. Separate 100 ml of milk and put the rest to be heated on moderate heat. Mix vanilla pudding with 100 ml milk then pour it all in that heated milk, work over low heat. Then add 2 vanilla sugar, combine with the egg mass, cook the filling until thickness. Let it cool. When the mass has cooled completely, add one specially whipped butter and combine nicely to cream. Red fill: Mix 600 g of drained red fruit (I used a mixture of strawberries, raspberries, and blackberries from the freezer) and 400 g of sugar. From 500 ml of water or juice that releases the fruit while it is thawing, separate it a little and stir in 2 strawberry puddings or some other red one. Boil the rest of the liquid, then add the pudding, fruit and combine everything nicely to thicken. Cool the mass completely and combine it with specially whipped margarine. Decoration: Whisk 200 g of whipped cream powder as usual and decorate the cake. Fill the cake in the following order: 1. Bark 2. Glaze 3. Yellow fill, 4. Red fill, 5. Whipped cream whipped as usual. Enjoy in bites! #food #dessert #dessertlover #cakelover #capri #cake #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

Rich Capri Cake This is one of the most common desserts, the rich Capri cake that is made in Serbia. It is very juicy and consists of a yellow vanilla filling and a red fruit filling with the addition of whipped cream and chocolate. The preparation is not difficult and very simple. Follow the recipe. Ingredients : simple, total time: 80 min. Bark : 10 egg whites 15 level Tbsp of granulated sugar 12 Tbsp of ground walnuts 1 Tbsp of flour 1/2 bag of baking powder/ 5 g Yellow Filling : 10 egg yolks 150 g of granulated sugar 1 bag vanilla sugar/ 10 g 3 Tbsp of density 3 Tbsp of flour 500 ml of milk 200 g of butter / diced Red Fruit Filling : 600 g of frozen strawberries 300 g of sugar 250 ml of water 2 strawberry flavored pudding powders/ 80 g 1 bag gelatin Chocolate Topping : 100 g of cooking chocolate 50 g of butter 6 Tbsp of oil For Decorating : 200 ml whipped cream 200 melted chocolate ground biscuits fruit Rich Capri Cake Preparation : Bark : Beat the egg whites until foamy, then gradually add the sugar, at the same time beat on high speed. When you have solid snow, add ground walnuts, gently mix with a spatula into a uniform mixture. Then add sifted flour with baking powder and combine the ingredients again with a spatula. Grease the oven tray and place the baking paper, pour the mixture for the crust, spread it evenly and level it. Bake on 180 °C, about 25 minutes. Turn the baked biscuit over and separate it from the paper, cut in two equal parts and let it cool. Now make a yellow cream. Cream : Beat the egg yolks until foamy with 150 g of sugar, until you get a light yellow color. Add a flour and vanilla sugar, mix again. Separate 150 ml of milk from the total amount, and pour the rest into a small pan to heat on low to moderate heat. Add the thickener to 150 ml of milk and mix without lumps. After that, add to the egg yolk mixture and beat. When the milk starts to boil, add the egg yolk mixture and stir constantly, until it becomes a thick cream. Stir with whisk. When the cream has become thick, remove it from the heat and add the butter cut into cubes and mix it well with a mixer into a uniform mixture. Cover cream with transparent foil and let it cool at room temperature. For that time, make a red filling. You will divide the cream into two equal parts, like the red cream. Red Filling : Purée the frozen strawberries in a blender. Pour sugar and a 100 ml water into a pan. Let it heat on low to moderate heat. In the rest of water mix pudding and gelatin, stir well without lumps. When the sugar and water started to boil, add the strawberries and stir until the strawberries melt. When the strawberries have melted and boil, add the mixture with pudding and gelatin, mix until the mixture becomes thick. Stir constantly, so as not to form a crust. When is got thickness remove from the heat. Divide into 2 equal parts. Melt the chocolate with butter and oil. You can do it in microwave or steam. Let it cool a few minutes. Divide into 2 equal parts. Put the first crust on a decorative tray, cover it with red filling, flatten it, then put yellow filling on top of it, flatten again. Then pour melted chocolate in a thin layer. Then put the second crust, a repeat same order, red cream, yellow cream, melted chocolate. Now do decoration for cake. You can decorate with whipped cream or sweet cream, with combination to melted chocolate. Or if you prefer only melted chocolate without whipping cream. As desire, you can add fruits or ground biscuits. Leave cake to cooling for 4 hours. Then cut in slices and serve. Buon appetito! NOTE: Keep the dessert in the refrigerator for up to 4 days. You can pack it in the freezer in aluminum boxes with lids. #rich #capri #cake #dessert #food #simple #delicious #serbianfood #serbianrecipe #recipe #foodporn #dessertlovers #blog #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Indulge in the Delight of Kranz Dessert Kranz dessert Kranz is a fragrant brioche, perfect for breakfast, especially when paired with freshly baked croissants. This dessert, originating from Austria, consists of multiple alternating layers of brioche dough and puff pastry. These layers can be filled with apricot jam, raisins, and candied orange peel. Alternatively, you may choose to fill the kranz with chocolate chips or dark chocolate and almond pieces, and you can vary the jam flavor to your liking. The preparation process is quite intricate: the brioche dough requires at least one night in the refrigerator, while the puff pastry demands meticulous handling to incorporate air between the layers of dough and butter, allowing for expansion during baking through a process known as "physical rising." Creating kranz requires patience, but the end result is rewarding as the delightful aroma of these brioches fills your kitchen, promising a sweet and genuine awakening. Follow the recipe carefully. 1 . KRANZ RECIPE For quick preparation of kranz dessert follow the recipe. Ingredients : simple, total time: 60 min., standings time: 3 h 1 pack puff pastry/ 250 g Dough   for   brioche : 250 g flour 00 35 g granulated sugar 7 dry yeast 40 ml milk 90 g eggs 1 Tbsp honey 0,50 ml rum liqueur 1 /2 lemon grated peel 90 g soft butter/ diced For   Filling as you like : Apricot jam Candied fruits/ orange, apricot Raisins Chocolate drops Almonds or hazelnuts Brushing : 1 egg yolk 30 ml milk Paneangeli sugar drops Kranz   dessert   Preparation : In a deep bowl, add the sifted flour, granulated sugar, yeast and milk. Mix everything well and gradually add the eggs. Stir in honey, rum liqueur and lemon zest. Beat on medium speed until the mixture is smooth. After that, add the softened cubed butter, mix at the same time until you get a homogeneous dough. Transfer the finished dough to a bowl and cover with cling film and wait for the dough to double in size, about 1–2 hours. After the specified time, roll out the dough to a thickness of 4 mm in a rectangular form. Cover with jam, sprinkle with raisins and add candied orange fruit. Roll out the puff pastry to the same thickness as the first brioche dough and fold it over the jam. Divide into two equal parts with the help of a knife. Add the filling ingredients, jam, raisins and candied fruit to one half again, then fold it over with the other half. Knead the dough with the palm of your hand, then roll it out to thickness 4-5 mm with a rolling pin. Cut the dough into 2-3 cm strips. Twist the strips into a spiral. Place the finished spiral kranz on baking paper in an oven tray. Cover them with transparent foil and let them rise for about 1 hour. After the spinning time, remove the foil and coat with the beaten egg yolk and milk with the help of a brush. Sprinkle with sugar drops. Bake in preheated oven at 180°C, for 20–25 minutes. Serve the pastry hot or cold with coffee or tea KRANZ DESSERT RECIPE Ingredients : medium, standing time: 4 hours total time: 60.min 14 serving Dough   for   14   Brioche(1) : 300 g Manitoba flour 200 g 00 flour 150 g butter 150 g eggs/ room temperature 100 ml water/ room temperature 90 g granulated sugar 8 g honey 5 g dry yeast 1/2 vanilla seeds pinch of salt 1 grated lemon peel/ optional For puff   pastry   450 g(2) or bought package: 140 g flour 00 130 ml water 130 g butter 80 g Manitoba flour 5 g salt For   Filling : 200 g apricot jam 100 g candied orange 100 g raisins 1 orange juice 1 tsp rum liqueur For   Brushing : 90 g sugar 89 ml water 1 egg Preparation: For the brioche dough:   The brioche dough you can refrigerate overnight, and you will prepare it as follows. In a bowl, beat the softened butter with a spatula until you get a smooth creamy texture, add salt, half of the vanilla bean, to the butter. You can add grated lemon peel if you want. Set aside. Pour the pre-sifted flour into a deep bowl and gradually add the sugar, yeast (alternatively you can use 12 g of fresh brewer's yeast) and honey. Mix on medium speed and in a thin stream, pour in the room temperature water, and the eggs one at a time. Once you have added all the eggs, gradually add the previously beaten butter with a spoon and whisk at the same time. When you get homogeneous dough, transfer it to a small bowl, cover it with cling film and let it rise for 2 hours to double. For   Puff   Pastry : Start by preparing the pastry. Dissolve the salt in the water in a glass. Sift the Manitoba flour with 100 g of 00 flour and place them in a deep bowl. Add the water in which you have dissolved the salt and knead everything on medium speed for about 8 minutes. You should get a mixture that is softer and more elastic than bread, smooth and homogeneous. Leave to rest, covered with a cloth or cling film, in a cool place for at least half an hour. After passing time, start preparing the puff pastry dough(2). Remove the butter from the fridge, cut into cubes, and place in a mixer with the remaining 40 g of 00 flour: mix with puff pastry dough until you get a smooth mixture without lumps. Transfer the resulting puff pastry dough to a baking board and roll out with a rolling pin into a square about 1 centimeter thick. Place this puff pastry dough in the lower part of the fridge (the coldest) for at least half an hour. If you are using ready-made puff pastry, then you will skip this step. Preparation   dough : Roll out the previously prepared dough for brioche into a rectangle measuring 26 x 31 cm and place a block of butter in the middle, which you will cover with the two longest edges of the dough so that they overlap (the central pastry must overlap to create a box effect that will prevent the dough from opening when rolling out). Fold the other two edges in as well, until the dough is closed on each side. Take a rolling pin and press the dough to make the block of butter more flexible. Then you can start rolling out the dough. Then continue with the folds: fold the two short sides to meet the center of the long side, making sure the two folds do not overlap, and fold it like a book. When your dough is ready, mark it with your finger (which will remind you that you just made the first fold), wrap the dough in cling film and refrigerate for at least 30 minutes. Continue in this manner at least 3 more times, always marking the fold you made with your fingers. After the last fold, refrigerate the pastry for 1 hour. After this time, you can form the kranz: squeeze the orange juice, filter it and pour it into a small bowl, then soak the raisins in the juice and add a spoon of rum. Then roll out the brioche dough, and puff pastry dough at the same time, making two 26 x 31 cm rectangles. Spread apricot jam again on one of the two halves, and sprinkle the surface with raisins and candied fruit. Then place the other half, alternating the layers and making sure they fit perfectly. You can press lightly with your palm to help the layers stick together. When you are finished, transfer the kranz dough to a tray to cut it so that if the filling spills out, you can put it back. Using a pastry cutter, cut strips 3 x 13 cm. and wrap them in themselves, forming a spiral. Place the kranz thus obtained on a baking sheet lined with baking paper, brush them with 1 beaten egg, and let them rise for about 2 hours to double their volume. Then bake the kranz in a static oven preheated to 180° for 25 minutes (if using a fan oven at 160° for 15–20 minutes). Meanwhile, pour the sugar into a saucepan, then add the water, dissolve the sugar and bring to a boil, until a syrup forms. When the kranz are cooked, remove them from the oven and let them cool slightly, then coat them with the water and sugar syrup, and serve them hot or warm. Buon appetito! NOTE : Keep Kranz in a dry place in an airtight box for up to 3 days. Do you want to try something a little different? Kanelbullar Pastry Puff Pastry of Eggs and Cheese Cardamom Buns Pastry Simple Puff pastry dessert with Jam and Walnuts Simple Puff Pastry with Jam #kranz #dessert #food #puffpastry #dough #brioche #recipe #foodblogger #foodie #foodporn #dessertporn #dessertlovers #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Smooth Cauliflower Soup Recipe Creamy cauliflower soup Healthy and delicious light creamy cauliflower soup is ideal for spring days, it has very few calories, and you can include it in your diet. The preparation is very simple and quick, and it is very decorative. I always prepare it this way and the taste is really fantastic! Follow recipe. Creamy cauliflower soup Ingredients : simple, total time: 45 min., 6 serving 4 Tbsp Olive oil 1 medium onion/ finely chopped 1 carrot/ cut into rings 4 cloves of garlic/ minced 1 medium head cauliflower/ separated into smaller flowers and 4 pieces into smaller feta salt and pepper to taste 1 liter of vegetable broth 150 ml of water 100 ml sour cream/ or 1 full spoon light Philadelphia with 100 ml milk 2 Tbsp fresh parsley/ finely chopped or celery leaves Creamy cauliflower soup Preparation : Prepare all ingredients as described above and wash the vegetables well. Fry the chopped onion in olive oil for about 5 minutes over low-medium heat, stirring occasionally. The onion should soften and turn yellow. Then add diced carrot and simmer for about 5 minutes and stir. Add minced garlic and cauliflower, sauté for about 3 minutes, stirring at the same time. Pour in the vegetable broth and let it cook for about 30 minutes over medium heat, until the vegetables are well softened. After the time has passed, remove 4 cauliflower feta and set aside, then transfer the rest with a help of ladle to a deep bowl and blend into a creamy texture. You can do this with a blender or a stick mixer. Fry the 4 cauliflower feta in olive oil until golden brown. Return the blended mixture to the pot, add 150 ml of water, season with salt and pepper to taste. Let cook for another 10 minutes. During this time, chop fresh parsley and mix in the sour cream. Remove the pot from the heat, add the sour cream, mix well, return to the stove, sprinkle with chopped parsley and cook for another minute. Serve warm with fried cauliflower feta and grated Parmesan cheese as you like. Buon appetito! Creamy cauliflower soup NOTE : Keep the rest of the broth covered in the refrigerator for up to 3 days. Do you want to try something a little different? Lamb Soup Porcini Mushroom soup Beef cream soup Lamb Soup with Noodles Leek Soup Chicken Sour Soup Homemade Soup on Serbian way Tomato Soup Lamb Soup on Serbian Way #creamy #cauliflower #soup #food #lightfood #diet #recipe #healthyfood #healthyrecipe #simple #delicious #easycooking #broth #stew #foodporn #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##The Allure of Trileçe: A Turkish Delight Trilece dessert Turks I love this cake and when I run out of sugar, I always make up for it with this delicious dessert. It is extremely easy to make and ready quickly, you just need patience and will, and you will have a wonderful treat for you and your family. I always prepare it like this because it is really tasty and soft. Follow recipe. Ingredients : baking dish 18 x 26cm, simple, total time: 55 min. Biscuit : 4 egg yolks 60 g granulated sugar 60 ml olive oil EVO 70 ml milk 1 tsp vanilla sugar / or 1 tsp vanilla aroma 100 g smooth flour 1. 5 tsp baking powder 1/2 tsp salt 4 egg whites 1 tsp lemon juice 60 g granulated sugar/ 4 Tbsp Tools: Baking dish 18 × 26 cm hand whisk mixer Topping of Milk : 125 ml Condensed milk 120 ml warm milk Optional Spread : 300 ml whipping cream for spread / optional Last Caramel Topping : 125 g granulated sugar 60 ml water 200 ml heavy cream 1 tsp vanilla aroma Trilece dessert Turks Preparation : Separate the yolks from the whites. Beat the egg yolks with a mixer until foamy at the desired speed until you get a smooth and lighter mixture. After that, add vanilla sugar, milk, and oil. Mix again well with hand whisk. Now sift flour with baking powder and stir again gently. Now beat the egg whites until foamy with a pinch of salt on high speed. Add lemon juice and sugar one spoon at a time and beat into stiff snow. When you have obtained solid snow, gradually add it to the mixture of egg yolks and mix at the same time with a whisk, until it is well uniform. Pour the mixture into a greased pan with baking paper and level it. Little shake. Bake in a preheated oven at 180 °C for about 20–25 minutes. Leave the finished biscuit to cool. In the meantime, make the topping for the cake. Topping Milk : 125 ml condensed milk pour in bowl, add a milk and stir well. When the milk topping is mixed, take the biscuit. Remove the baking paper from the bottom of the biscuit. Remove the darker base of the lower biscuit with the help of a thin knife in a thin layer, leave the biscuit in that position. Using a small cup, pour the biscuit evenly on all sides. Pour the rest lightly over the entire cake. Leave the cake in the refrigerator to cool for about 1 hour. Now, if you want, you can make a coating with whipped cream . I skipped it because I don't need additional sugar, there's plenty of it already in condensed milk and other things. If you do, then wait for an hour to pass, then whip the whipped cream. 1/2 amount of whipping cream pour on cake and level it. Pour the rest of the whipped cream into a cake syringe and put it in the refrigerator together with the cake to cool. Now, make the caramel topping. Caramel Topping : Pour sugar and water into a small saucepan and heat on low to moderate heat. Do not mix! When the bubbles started to appear. Just turn the pan in a circular motion over the plate and leave it again to slowly caramelize, repeat several times. When the sugar started to caramelize and reached a brownish color, add the cream and vanilla flavoring, stir quickly, cook for another 3 minutes, remove from the heat. Pour the caramel into another bowl, mix for about 2 minutes. When the caramel has split to a nice thickness, pour it over the cake, use a cake knife to smooth it evenly. I didn't do the decoration because I didn't put the whipped cream. You do it by applying the whipped cream with the help of a syringe in a thin stream horizontally from top to bottom with a distance of 2–3 cm. Then with a toothpick gently move the lines from top to bottom vertically and continue from bottom to top in continuity. Let it cool 24 hours. After the elapsed time, cut the cake into rectangular portions Serve! Buon appetito! NOTE: Keep the cake in the fridge for up to 4 days if it remains until then :) #trilece #dessert #turks #simple #homemade #cake #recipe #recioies #food #delicious #semolina #flour #milkj #eggs #easy #caramel Topping #blog #foodblogger #coffeetimelena #coffeetinewithlena #dessertlovers #foodporn #foodies Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Breast Fibroadenoma Symptoms, Treatment, Teas and Herbs, Experiences What is fibroadenoma? Finding nodules in the breast can be a frightening experience, but not all growths and tumors in the breast are carcinogenic. One type of benign (non-cancerous) breast tumor is called fibroadenoma. Although not life-threatening, this benign breast tumor may still require treatment. Thus, fibroadenoma is a benign breast tumor (non-cancerous), which is usually found in women younger than 30 years. This benign breast tumor consists of breast and stroma tissue, or connective tissue. Fibroadenomas can occur in one or both breasts. Breast fibroadenoma symptoms, treatment, teas and herbs, experiences Fibroadenoma symptoms When you feel a lump in the breast, the first thought always refers to the worst – however, we note that in most cases it is not breast cancer, but a fibroadenoma on the breast. When it comes to breast fibroadenoma, some fibroadenomas are so small that they cannot be felt. When a woman is able to feel fibroadenoma on the breast, then it is very clearly different from the surrounding tissue. A moving ball in the breast may indicate a fibroadenoma. The edges are clearly defined, and the tumors have a detected shape. They are mobile under the skin and are typically not sensitive. These tumors often feel like marbles, you may feel like they have a rubbery texture. So does fibroadenoma hurt? The answer is that fibroadenoma does not typically cause pain, although in some cases sensitivity and pain may occur, especially before the onset of menstruation. Breast fibroadenoma treatment If you are diagnosed with fibroadenoma, it does not mean that it must be removed. Depending on your physical symptoms, family history and personal problems, you and your doctor can decide whether to remove it or not. Non-developing fibroadenomas that are definitely non-carcinogenic can only be closely monitored with clinical breast examination and imaging tests, such as mammograms and ultrasound. The decision whether fibroadenoma removal will be necessary usually depends on the following: if it affects the natural shape of the breast if it causes pain if you are worried that it may develop into cancer if you have a family history of cancer if you have a suspicious biopsy result. If the fibroadenoma is removed, it is possible for one or more of them to grow back in the same place. Regular monthly breast self-examination should be your routine that you should never skip. If there are any changes in the size or shape of the existing fibroadenoma, contact your doctor immediately. Fibroadenoma surgery Breast fibroadenoma surgery is performed only if the doctor decides that it is best for you. Breast fibroadenoma surgery, called an excisional biopsy, is sometimes performed to remove a fibroadenoma if it is large, complex, or juvenile. Sometimes a woman can ask the doctor to remove the fibroadenoma, because she is worried about her health. In the case of fibroadenoma, the operation will be performed using local or general anesthesia. You may be offered a vacuum-assisted excision biopsy to remove the fibroadenoma. This is a way to remove small fibroadenomas under local anesthesia, but without surgery. What the recovery will be like after fibroadenoma surgery depends on many factors. In general, a woman recovers quickly, with minimal possible complications. You need to listen to the doctor's advice. Treatment of breast fibroadenoma naturally When it comes to breast fibroadenoma, natural treatment can help a lot. What is the natural cure for fibroadenoma? Vitamin E supplements Some women report a significant improvement in their pain and fibroadenoma sensitivity when taking a vitamin E supplement, but this does not show a significant effect at all. You can get vitamin E through the food you eat. Foods with high levels of vitamin E: leafy vegetables, broccoli, tomatoes, basil, red peppers, asparagus, pumpkin, kiwi, mango, nuts, seeds, avocado and olive oil. Evening primrose oil Evening primrose oil has been shown to be an excellent natural remedy for fibroadenoma, as it has shown great results in relieving pain and tenderness. The recommended dose is 3 grams per day for a period of 3 to 6 months. Iodine supplementation Treatment of breast fibroadenoma in a natural way is also possible with iodine replacement. Namely, iodine deficiency may play a role in the development of breast cysts. Without iodine, breast tissue becomes more sensitive to estrogen, which can cause fibroadenoma. Herbal fibroadenoma treatment Certain herbs can relieve breast pain and swelling: dandelion leaves, uva ursi, broccoli (Galium aparine) and Yarrow. If you are interested in herbal treatment, Phytolacca americana root oil or castor oil have been used for years to reduce painful lumps in the breast. These oils should be rubbed into the breast skin as a lotion. You can also place a towel soaked in castor oil on the affected area and place a heating pad on top. Keep this for at least an hour for maximum results. Alternatively, massage your breasts regularly with plain castor oil. You can also use castor oil mixed with herbs and essential oils and bitter gourd oil. Breast massage also helps to monitor the changes that are happening in your breasts. Tea for fibroadenoma When it comes to fibroadenoma tea, it is mentioned that regular drinking of fresh ginger tea can alleviate the symptoms of fibroadenoma a lot. Breast fibroadenoma diet When it comes to breast fibroadenoma, diet is also very important and can help in this case. Follow these guidelines: avoid eating meat do not consume refined sugars avoid eating foods that contain compounds such as estrogen (soy) consume fresh fruits and vegetables and their juices (the best from organic production), and the best for breast health are : wheatgrass, kale, spinach, dandelion leaves, celery, primrose and cucumber. Avoid fried, greasy or processed foods as much as possible eliminate caffeine from your diet (coffee, green, black, white and oolong tea, chocolate, Coca-Cola). Fibroadenoma experience Fibroadenoma is mainly diagnosed in younger women. Symptoms are sometimes present, then the woman usually feels a lump in the breast that moves, however – sometimes the fibroadenoma is deep in the breast that it cannot be felt so easily. Experiences regarding fibroadenoma are different, in most cases, doctors advise only vigilant monitoring and regular monitoring, initially for 6 months, and later for a year, if everything is fine. If the fibroadenoma increases and begins to cause problems, then its removal is advised. Breast ultrasound and mammography are the most relevant methods for diagnosing fibroadenoma, but monthly breast self-examinations are extremely important, so that a woman can see a doctor immediately if she notices a change. In some, fibroadenoma causes pain and tenderness, especially before the onset of menstruation, while in some it does not cause any concerns at all. The good news is that in most cases, fibroadenoma will not progress to breast cancer, but diet and lifestyle are very essential as a form of prevention. #health #alternative #medicine #breast #fibroadenoma #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Banana Calories, Vitamins, Proteins, Carbohydrates, Health Impa ct Bananas are among the most popular fruits on the planet. Since they have their own distinctive, hard, yellow shell, we usually carry them with us for a snack. They are full of nutrients and contain carbohydrates, which makes them popular among athletes. To eat them, you have to peel them. You are probably also wondering how many calories, protein and carbohydrates bananas contain. While green, bananas contain more starch, but as they ripen, that starch turns into sugar and that is why bananas have a lot of carbohydrates. Bananas are "easy" for the stomach, which is another reason why they are popular among athletes. Of course, not all bananas are the same. As for the nutrients, they are the same, but when we talk about the number of calories, it depends a lot on the size of the banana. Banana Calories, Vitamins, Proteins, Carbohydrates, Health Impact One average banana contains about 100 calories, but as with all foods, portion size is important. Here is a table on nutritional values ​​to get a better picture of how many calories bananas have in cut sizes. Very small (Less than 15 cm and 80 grams) 72 calories, 19 grams of carbohydrates Small (15-17 cm, 100 grams) 90 calories, 23 gr. carbohydrates Medium (17-20 cm, 118 grams) 105 calories 25 g. u. hydrate Large (20-22 cm, 136 grams) 121 calories, 31 gr u.h. Very large ( Longer than 22 cm, 152 grams) 135 calories 35 g. u.h. Crushed (One cup, 225 grams) 200 calories, 51.3 g. u.h. Vitamins in bananas: Bananas are an excellent source of many vitamins and minerals: Vitamin B6 5 mg Manganese 3 mg Vitamin C 9 mg Potassium 450 mg Fiber 3 g Protein 1 g Magnesium 34 mg Folic acid 25 mcg Riboflavin (vitamin B2) 1 mg Niacin (vitamin B3) 8 mg Vitamin A 81 IU Iron 3 mg The recommended daily intake of potassium for adults is 4,700 mg per day. Why do we need potassium? Bananas are best known for being rich in potassium. This mineral is important because it helps us maintain an optimal level of fluid in the body and regulates the distribution of nutrients in the cells and the expulsion of excess substances from the cells. Potassium is also important for muscle contractions and the response of nerve cells to it. Potassium is important for a proper heartbeat and can reduce the bad effect of sodium on blood pressure. Potassium reduces the risk of kidney stones as we age. Healthy kidneys can maintain optimal levels of calcium in the body. One medium-sized banana contains 422 milligrams of potassium. Banana protein One medium-sized banana contains about 1.3 grams of protein, although that amount varies depending on the size of the banana. The proteins contained in bananas are not complete, but because bananas also provide energy, they are popular among athletes. The proteins contained in bama cannot meet even a part of the daily needs, even if they ate more than 1 kg. When you consider other nutritional values of this fruit, it will be much clearer to you why bananas are so healthy. Banana calories, vitamins, proteins, carbohydrates, health impact Banana size and protein content In the table below we list the protein content in bananas depending on the size: Very small, 12 cm or less 0.88 grams of protein Small, 12-17 cm 1.1 grams Medium, 17-20 cm 1.3 grams Large, 20-23 cm 1.48 grams Extra-large, longer than 23 cm 1.66 grams One cup of mashed bananas contains 2.45 grams of protein, and one cup of chopped bananas contains 1.64 grams of protein. Banana for weight loss Have you learned how many calories a banana has and you already think it’s not exactly the best fruit for weight loss? A good and quality weight loss plan involves regular exercise, and many fitness experts agree that bananas are the perfect "fuel" for before and after exercise. Why? They contain a lot of glucose. It is a sugar that digests quickly and not only gives you enough energy to exercise, but also quickly replaces the energy lost after a hard workout. Another reason why bananas are a great snack before and after exercise is that they are rich in potassium, an electrolyte that prevents muscle cramps and fatigue after exercise. Combine this fruit with another food that contains proteins that "build" muscles - e.g. one hard-boiled egg or a spoonful of almond butter and your tired body will get all the nutrients it needs to recover. Before peeling, bananas are rich in a substance called "resistant starch", which, as its name suggests, is resistant to the digestion process. It feeds healthy bacteria in the intestines, which reduces appetite and leads to much better fat burning. Since unpeeled bananas are quite bitter, it is best to put them in a smoothie with other fruits and vegetables to "kill" that taste. How many carbohydrates does a banana contain and what types of carbohydrates are found in bananas? The banana tree grows from three to eight meters in height. Bananas grow in clusters and there are usually between 50 and 150 bananas in one bunch. Each of these clusters is divided into several smaller ones. Carbohydrates in bananas are not the same as other carbohydrates - the difference is in the fiber. Although bananas contain a lot of carbohydrates, more than oranges, they also contain fiber and starch, which means that you will feel full longer when you eat a banana. Fiber slows the release of sugar into the bloodstream. Of course, you have to keep in mind that bananas, based on calories, have a strong effect on blood sugar levels, more than oranges or strawberries. This means that they have more carbohydrates and a higher glycemic index and glycemic load. Glycemic index and glycemic load are a certain type of blood sugar measure, which is of great importance for diabetics. However, many people still think that banana is a good choice if you want to keep your blood sugar level stable. Bananas are also popular with people who follow a carb cycling diet, when you eat more carbohydrates on certain days. How many carbs a day do you need and how many carbs from a banana do you want to eat? If you are physically active, about 40% of the calories you take in should come from carbohydrates, 30% from protein and 30% from fat. Depending on how many calories you eat per day, you probably need between 600 to 800 calories, which is approximately between 150 and 200 grams of carbohydrates. Two hundred grams is the upper limit, and the lower 120 grams, and that is the ideal amount for people who want to lose weight. Bananas are a great source of healthy carbohydrates and it is best to eat one to two bananas a day, depending on the size of the banana and how many carbohydrates you are ingesting from other sources. Why are carbohydrates from bananas good? 1.They give us energy and are good for the proper functioning of cells Even despite all the popular diets that are based on the intake of a minimum amount of carbohydrates, carbohydrates are still the main source of "fuel" for the body. Let's see how it works. When we eat, our body breaks down food into sugars and starch so that they are absorbed by the body. When this happens, sugars and starch are converted to glucose, which is better known to us as "blood sugar". This is very important, because glucose is necessary for us to function properly. It stimulates brain functions and gives us energy for everything we do. In addition, have you perhaps heard of adenosine triphosphate, abbreviated ATP? ATO is a key source of "fuel" for the organism found in the cells. ATP is created through a natural chemical reaction after digestion and can be formed from carbohydrates, and proteins and fats. What is important is the fact that the cells use ATP for normal functioning. Many foods of both plant and animal origin give us ATP, and bananas are one of those foods. Bananas have plant cells that contain ATP, and when we eat a banana, it is converted into glucose, which is used to create ATP. 2. They help in the digestion process As already mentioned, bananas are considered to have a relatively low glycemic index. The glycemic index is actually a measure of how much a food affects the blood sugar jump. How then can super-sweet bananas have a relatively low glycemic index? The secret is in the fibers. Fiber maintains the optimal speed of the digestion process, which allows the conversion of carbohydrates into simple sugars to take place more slowly, which is much better for the digestion process. Bananas also contain pectin . Pectin is, conditionally speaking, a more complex type of fiber. Some pectins are soluble in water, some are not. As the banana ripens, the water-soluble pectin content increases, causing the banana to become softer. During this process, the amount of fructose also increases, which helps stabilize the digestion rate of carbohydrates - which is another reason why you should eat as ripe bananas as possible. Furthermore, the fructooligosaccharides in bananas also facilitate the digestion process. Fructooligosaccharides are carbohydrates that contain fructose and are not usually broken down by enzymes in our digestive tract. They pass through the intestines, where they are eventually metabolized by bacteria in the intestines. That is why it is very important to treat intestinal incontinence if you have such problems. Intestinal incontinence implies many more disorders in the process of digestion than the impossibility to keep the stool. Maintaining the intestinal flora and healthy bacteria Bifidobacteria in the back of the intestine is of great benefit for the health of the entire digestive tract. 3. Helps athletes in both physical and mental endurance A lot of research has been conducted related to athletes who deal with heavier athletes and what they eat before, during and after endurance training has been examined. Bananas seem to be their favorite dish, probably because of the energy they get from glucose and because of their easy digestion. That is why bananas and other fruits are great for energy. Other tests have shown that bananas are very effective in improving results and endurance, as well as for better concentration. It is clear that bananas are a great source of fuel for athletes, as well as for anyone who does physical work. It is best to eat them one or two hours before the start of that physical activity. If you eat them just before training, it will reduce your endurance and can create discomfort, because the body will direct all the blood to the stomach due to digestion. How to include bananas in the diet? How many bananas you will eat a day or during one week depends on many factors. If you are on a low carb diet, you should also monitor your carb intake closely. If you exercise and want to eat bananas as a "fuel", it is best to eat them about an hour before training, to get the best out of them. Another important factor to consider is the amount of potassium in bananas. Potassium is essential for every organism, but some experts warn that too much potassium can cause problems in people who have some kind of kidney disease. However, it is very difficult to "overdose" with potassium if you eat only bananas - you need to eat 400 bananas a day in order for your body to accumulate so much potassium that you get a dangerous form of hyperkalemia, which would cause heart failure. Bananas are not dangerous - they are great for health. As with everything else, moderation is key to bananas. Use bananas as a "fuel" and a great natural source of many nutrients. One or two bananas a day are enough for a balanced diet. Safety precautions Bananas are a great source of energy and are good for health in many ways. However, if you have an allergic reaction, stop eating them immediately and consult a doctor. It is not yet known whether bananas can cause a serious health problem, but if too much sugar causes headaches and excess weight, or you have a bad reaction to potassium, eat bananas in smaller quantities or consult a doctor. A few words at the end Bananas are a fruit that probably everyone loves. Banana is a perfect snack, because you can carry it in your bag, wherever you go, and it will add many important nutrients to every dish you put in it. Carbohydrates in bananas are an excellent source of energy, and they are easily digested. Include bananas in your regular diet by eating at least a few bananas a week. The calories in bananas will not make you fat because one banana meets about 5 to 7% of your daily caloric needs. #health #alternative #medicine #banana #bananavitamins #calories #carbohydrates #healthyfood #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Comfort of Cabbage Soup Cabbage soup This soup is ideal for those who want to lose weight, because it is delicious, very healthy, and full of necessary vitamins. Without flour and with lots of vegetables. It is prepared as quickly as possible. Follow recipe. Cabbage   soup Ingredients : simple, total time: 60 min, 6 -8 serving 3 Tbsp olive oil EVO 1 big onion/ finely chopped 3 carrots/ 2 blended, 1 cut into rings 2 celery stalks/ blended 1/2 Tbsp ground red pepper salt and pepper/ to taste 250-300 g canned cooked or brown white beans 4 cloves of garlic/ minced 1 Tbsp thyme 1/2 chopped medium head of cabbage 1 big red bell pepper/ or 2 long peppers - chopped/ roasted and diced 2 Tbsp fresh chopped parsley 1 cube for soup 800 ml water 200 ml tomato paste+ 250 ml water about 800-900 ml water/ or as needed to depend on the density you want to get Cabbage   soup Preparation : Prepare all the ingredients as described above. Heat the olive oil in a deep pot. Add the chopped onion, carrot and celery, season with salt, pepper, and red ground pepper. Simmer, with stirring, until the vegetables are tender, about 5–7 minutes. Add the beans, minced garlic and thyme, stir and simmer for another 2 minutes. Add the soup cube and 250 ml of water mixed with tomato paste, stir, let it cook for about 10 minutes, then add the rest of the 550 ml water. Immediately after that, add the chopped cabbage into smaller pieces, and cover the pot. Cook for about 40 minutes. Add more water according to how thick you want it to be. I added about 700-800 ml of water. During this time, clean the pepper from the stalks and seeds, cut into strips and fry in olive oil until soft on both sides. Place on a kitchen towel and leave to cool. Then chop into smaller pieces. When the time has passed and from the beginning of boiling, leave another 10–25 minutes, add chopped roasted pepper, parsley, and celery leaves. Season to taste with salt and pepper. Cook for another 2 minutes. Serve warm, in a deep plates with bread. Buon appetito! Cabbage   soup NOTE : You can add peppercorns and ground hot pepper to this soup if you like. Keep the rest of the soup in the refrigerator. If you really can't do without meat, you can use meaty ribs, which you will cook in an average time of about 40 minutes. Season and fry in little oil until golden brown on all sides. Put them on a plate lined with a kitchen towel. Cabbage   soup Do you want to try something a little different? Brown Cabbage-Fried Caramelized Cabbage Cabbage with Apples Cabbage soup Sweet Cabbage Cabbage stew with Beef and Vegetables Delicious Cooked Cabbage Stew Cabbage with Vegetables, Sausages, and Rib CabbageSoup with Bacon and Sausages Lena Stew with meat, Vegetables and Kale #cabbage #soup #maindish #lunch #healthyfood #vegetables #simple #homemade #delicious #recipe #healthyrecipe #blog #lowcalorie #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Effortless Soft Ribs Recipe Soft Ribs made easy Delicious meaty ribs in the simplest and fastest way. Fine and soft and very tasty. With very few extras. French fries go great with ribs, and you can serve BBQ sauce or Tabasco sauce. Follow recipe. Soft Ribs made easy Ingredients : simple, total time: 55 min., 4 servings 10 pork meaty ribs water+1 tsp salt salt and black pepper to taste 2 tsp red ground paprika 1 tsp dry spice Vegeta 4-5 Tbsp vegetable oil Soft Ribs made easy Preparation : Pre-rinse the ribs under cold water. In a deeper and larger pot, pour water just enough to cover the ribs, 1–2 fingers more, and add a teaspoon of salt. Cook for about 35–40 minutes, to remove the foam that forms during cooking. Drain the ribs and place on a plate to cool. When the ribs have cooled, season everything to taste and rub one piece on all sides. Place the prepared ribs in heated oil to fry until browned on all sides. Remove the finished ribs on a kitchen towel on a plate to absorb excess fat. Serve with baked potatoes or other vegetables of your choice. Buon appetito! Soft Ribs made easy NOTE : If you like it hot, you can add hot ground pepper instead of red sweet pepper. Keep the rest of the ribs, covered, in the refrigerator for up to 2 days. Do you want to try something a little different? Cabbage with Vegetables, Ribs and Bacon Baked Ribs in the oven with Potatoes Roasted Ribs in their own Sauce with Potatoes and Paprika Spicy Pork Ribs Pork Ribs roasted in Honey Pork Ribs in a Spicy Marinade #soft #porkribs #ribs #made #easy #simple #delicious #recipe #food #maindish #foodblogger #foodie #foodies #blog #foodporn #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Traditional Serbian Lasagna Recipe Lasagna on Serbian way Lasagna in a quick Serbian way without béchamel sauce. Lasagna with minced beef and the addition of sour cream or cooking cream. Simply quick and delicious. Follow recipe. Ingredients : medium, total time: 75 min., 4 serving 1 pack lasagna pasta/ 500 g 500 g minced meat/ veal 1 big onion / finely chopped 200 g Trappist/ or Gouda cheese 200 g mozzarella/ diced in small cube's or granted 400-500 ml sour cream / or cooking cream 500 ml tomato paste oregano and basil to taste salt and black pepper to taste 2 tsp red ground paprika 2–3 Tbsp Olive oil EVO Lasagna   on   Serbian   way   Preparation : Sauté the chopped onion in a little oil until it becomes glassy. After that, add minced meat, salt, black pepper, red ground paprika, oregano and basil to taste, stew for about 15 minutes. When the meat is half done, add the tomato paste, stir well and cook until boil. Remove from the heat and stir in the neutral cream. Coat an oven-proof bowl with a little oil, pour 1 full spoon of bolognese and coat mixed with sour cream. Cook the lasagna according to the instructions, you can also use fresh pasta that does not need to be cooked. Place the cooked pasta piece by piece in a colander under a stream of cold water, making sure they don't stick together, line them up, or place them in a plate that you have previously soaked in cold water. Arrange the lasagna sheets next to each other so that there is no gap (do not overlap them). Pour generously with 4 spoons of the bolognese mixture, then arrange the grated Trappist sprinkled with oregano and add a little mozzarella. Repeat this until you have used up all the material, with the last row being the bolognese. Bake in a preheated oven at 200 °C for about 35 minutes. When the lasagna is well browned, take it out, add generous Trappist and mozzarella cheese. Sprinkle with oregano to taste. Return to the oven and bake for another 10–15 minutes. Cool it for about 10–15 minutes. Serve in portions. Buon appetito! NOTE : Keep the rest of the lasagna covered in the refrigerator for up to 2 days. Heat in the microwave or oven. Do you want to try something a little different? Lasagna Ragout Lasagna with Salmon Lasagna with Minced meat-Bolognese Lasagnawith Mushrooms Lasagna with Mushrooms and Spinach #Lasagna #serbian #way #food #maindish #lunch #dinner #meal #delucious #bakung #oven #foodblogger #foodie #foodies #foodlover #pasta #minced #meat #beef #veal #blog #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Zesty Delight of Lemon Kugloff Lemon Kugloff Lemon Kugloff is a dessert that is quick and easy to prepare. The taste and smell of this cake is irresistible, and the soft and chewy cake is ideal for all occasions. You can serve the cake with your morning coffee or tea. Instead of lemon, if you don't like it, you can replace it with an orange. Follow recipe. Lemon   Kugloff Ingredients : simple, total time: 70 min. 200 g soft butter 190 g granulated sugar 1 bag vanilla sugar/ 10 g 2 lemon zest/ grated 4 eggs 200 ml of sour cream/ or Greek yogurt 360 g of plain flour 40 g of corn starch a pinch salt 1 bag baking powder/ 10 g mold for kugloff 25 x 7 cm Decorating : 5 Tbsp of powdered sugar 2 Tbsp of lemon juice Lemon   Kugloff Preparation : Cut the softened butter into pieces and place in a deep bowl, add sugar, lemon peel, granulated sugar and beat until foamy. Gradually add one egg at a time and beat at the same time. Add the sour cream and a pinch of salt and stir again. Sift flour, baking powder and starch in another bowl and mix. Gradually add the dry ingredients twice and combine the ingredients well. Grease the mold with butter and flour and distribute it on all sides. Place the greased mold in the refrigerator for 5–7 minutes, then pour the mixture evenly and level. Tap the mold on the work surface. Cover the cake with aluminum foil. Bake the cake at 180°C for about 55–60 minutes. After 35 minutes, remove the aluminum foil and bake until the end. Check the cake with a toothpick, if the dough is dry, it is ready. While the cake is baking, mix in icing sugar and lemon juice for decoration. Leave the finished cake to cool for a few minutes, then turn the mold onto a larger tray or plate. Use a spoon to decorate the cake and let the topping drip down. When the decoration has cooled down, you can serve the feta cake. Buon appetito! Lemon   Kugloff NOTE: Keep the cake in a dry place and covered for up to 5–7 days. Do you want to try something a little different? Kuglof Kuglof Colorful Kuglof Colorful Kuglof Kuglof Lena Marble Kuglof Kuglof Recipe my Mum #lemon #Kugloff #dessert #cake #food #cakelover #dessert #dessertporn #dessertlovers #simple #delicious #recipe #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## My Unique Take on Chicken in Saffron Sauce Chicken in Saffron sauce, my way A healthy, quick and easy meal of chicken in saffron sauce. For this recipe you will need chicken, saffron cooking cream, sage, rosemary and white wine. The preparation is very simple, just follow the recipe. Chicken   in Saffron   sauce,   my way Ingredients : simple, total time: 60 min., 4-6 serving 4 chicken drumsticks + 4 thighs 5 Tbsp Olive oil EVO 2 cloves of garlic/ 1 crushed, 1 minced 2 sprig of rosemary 2 sage leaves salt and black pepper to taste 180 ml white wine 150 ml water/ and gradually 3 times 100 ml 1 egg yolk 1/2 lemon juice 250 ml cooking cream 1 small bag of saffron/ 0.01 g Chicken   in Saffron   sauce,   my way Preparation : Wash the chicken cormorants well, and divide them into two parts. Clean the excess skin from the underside of the chicken thighs, do not remove the upper skin. Season to taste with pepper and salt. Pour olive oil into a deep wok large pan and heat it on a low, moderate heat. Add the rosemary, sage crushed garlic and all the prepared chicken meat. Fry the chicken until golden brown on both sides, about 20–25 minutes. When the meat is browned, remove the meat in a plate and discard all fat, set aside. In a same wok pan, pour white wine into the same pan and scrape the bottom of the pan with a wooden spoon and mix on low to moderate heat. Add 150 ml water, return the chicken meat to the pan, add new rosemary, sage and cook until the meat is soft, about 20–25 minutes. In the meantime, add 3 times (100 ml) more water as needed. There should be some sauce left in the pan and it should thicken. During this time, mix the lemon juice, the egg yolk, cooking cream and saffron, mix everything well. Take the softened chicken out of the pan again, add s minced garlic and pour the mixture of cream and egg yolk, stir again and return the chicken meat. Check the taste and add spices as needed. Cook for about 5 minutes, stirring occasionally. Turn off the heat. Chicken prepared this way goes well with rice , mashed potatoes or boiled potatoes. Buon appetito! Chicken   in Saffron   sauce,   my way NOTE: Keep the rest of the food covered in the refrigerator 2–3 days. Heat the chicken on the stove with the sauce, adding a little liquid. Do you want to try something a little different? Chicken bombs Crispy Chicken Satarash with Chicken meat Chinese Fried Chicken Fried Chicken cutlets Chicken Paprikash in Terracotta #chicken #in #saffron #sauce #myway #food #maindish #lunch #meal #dinner #simple #recipe #meat #rice #potatoes #foodies #foodlover #delicious #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Macaroni with Tuna and Tomato Sauce Recipe Macaroni with Tuna in Tomato sauce Mediterranean homemade fast food made of pasta, tomatoes and tuna ready in just 20 minutes. Preparation is fast and simple. Follow recipe. Macaroni with Tuna in Tomato sauce Ingredients: simple, total time: 23 min., 2 serving 1 can tuna/ 70 g filtered 240 g macaroni pasta 3 Tbsp Olive oil EVO 2 cloves of garlic/ minced 220 ml tomato paste 1. 5 tsp oregano 1/2 tsp dry basil 1 full tsp red ground paprika 1/2 tsp salt and black pepper 170 ml water/ 3 times separated grated Parmesan cheese as desired Macaroni with Tuna in Tomato sauce Preparation: Put a pot with water on it, add a teaspoon of salt, wait to boil. During this time, chop the garlic, pour the olive oil into a medium pan, wait until it is on a low, moderate heat. Add the filtered tuna and mix for about a minute, then add the chopped garlic. As soon as the garlic smells, add tomato paste, oregano, basil, red ground paprika, salt and black pepper to taste and mix everything. After every 5 minutes, add gradually 50 ml of water, three times. Cook about 15–17 minutes. The sauce must thicken a little and get a nice color. In the meantime, add the macaroni to the water and let it cook according to the instructions until alla dente. Strain the finished macaroni well and add it to the finished mixture with tuna, mix for about a minute and turn off the heat. Serve warm with grated Parmesan cheese. Buon appetito! Macaroni with Tuna in Tomato sauce NOTE: If you need 4 plates, just use a wok pan, double the ingredients, and pasta 500 g. Do you want to try something a little different? Macaroni with Mushrooms and Tomatoes Cold Macaroni Salad, Lena Macaroni with Minced Meat from the Oven Macaroni with Minced meat and Peppers in Tomato Sauce Pasta with Tuna in Tomato Sauce Pasta in Mushroom Topping Macaroni with Tuna in Tomato sauce #macaroni #with #tuna #in #tomato #sauce #easycooking #simple #recipe #pasta #Mediterraneanfood #Mediterraneanrecipe #maindish #meal #lunch #dinner #pastalover #foodporn #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Satarash: A Delicious Chicken Meat Delight Satarash with Chicken meat Satarash is Serbian traditional food. It consists of the following ingredients: onions, peppers and tomatoes, and if you wish, you can add an egg that is briefly mixed at the end. This dish is very tasty and is usually made for breakfast or dinner. I made a similar recipe to this one, only no egg is added. I made the combination with chicken meat and it is very delicious! You can serve with boiled potatoes or rice. Follow recipe. Satarash   with   Chicken   meat   Ingredients : simple, total time: 135 min., 4 serving 4 drumsticks with thighs 50 ml Tbsp Olive oil EVO 2 medium onion/ cut into thin ribs 3 cloves of garlic/ minced 4 bell peppers/ 3 red + 1 yellow diced in big cubes 450 g tomatoes/ diced in small cubes 150 ml tomato paste 1 tsp dry spice Vegeta salt and black pepper to taste 1 tsp dry basil 1 tsp dry thyme 1/ tsp oregano 1 tsp red ground paprika/ optional 100 ml water Satarash   with   Chicken   meat   Preparation : Prepare all the ingredients as listed above. Wash the meat and dry it well, and make 3 cuts where the skin is. Remove the excess fat and the skin from the bottom side of the thighs. (you can remove all the skin if you don't like it.) Season the chicken meat to taste, add salt, pepper, and dry spice Vegeta. Pour the 4 spoon olive oil into the wok pan and heat it on low to moderate heat. Put the chicken pieces when the oil is heated and fry until golden brown on both sides for about 20 minutes. Remove the chicken and set aside on a plate. In the same cleaned pan, pour 4 spoon olive oil add the chopped onion, simmer until soft and stir occasionally, about 5–7 minutes, covered to low moderate heat. When the onion softens, add the chopped paprika, fry about 20–25 minutes covered and stir occasionally every 10 minutes. Add the chopped tomatoes, mix everything well, cover pan and let it simmer about 15–20 minutes with occasionally stirring. Pour tomato paste season with salt, black pepper add herbs to taste, and stir well and cover pan. Let it cook about 20–25 minutes and stir occasionally. (If you want, you can now add red ground pepper.) When everything softened return the chicken meat to a pan, cook until the sauce becomes compact, to low moderate heat, covered, about 20–25 minutes. (Turn the chicken during cooking.) If any fat has accumulated on the surface, skim it off with a small spoon and pour it into a glass (if you haven't removed the skin), (I collected about 100 ml and threw it away.) When the sauce becomes compact and the vegetables and meat are completely soft, turn off the heat. Serve warm with boiled potatoes or rice. Buon appetito Satarash   with   Chicken   meat   NOTE: Peel the potatoes, cut them into quarters, put them in a pot with cold water and 1 teaspoon of salt, cook for about 22 minutes. Strain them well and put them aside. Instead of larger bell peppers, you can use regular 6 long bell peppers. If you like spicy, you can add chili peppers or crushed ground pepper. For rice, look the recipe here . If you have leftover sauce for this dish, you can use it with pasta. Put the rest of the food in a small container and cover it, let it sit for up to 3–4 days. Do you want to try something a little different? Satarash Lena Chicken with Shiitake and Bamboo Fried Chicken Thighs in Chives Rosemary sauce Chicken in Tomato and Pepper Sauce with boiled Potatoes Satarash   with   Chicken   meat   #satarash # with #chicken #meat #serbian #food #traditional #simple #recipe #delicious #easycooking #foodies #foodlover #foodblogger #blog #coffeetimelena #stew #bellpeppers #potatoes #rice #serbianfood #serbianrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.