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Japanese soft Pancakes Japanese pancakes are made from the same ingredients as the classic ones, but in a completely different way, and the taste is something special! They are distinguished by their unusual appearance — they are puffy, soft, fluffy, and plump, reminiscent of some sweet cloud. They make the soufflé technique and are very popular in this Asian country. By traditionally are served with butter, powdered sugar and maple syrup or honey. Preparing Japanese pancakes is not quick and easy. It requires a little patience and skill. The most important thing is to have a good pan, one with a non-stick bottom, and a lid, and to beat a good mixture of egg whites. They are also served with fresh fruit and whipped cream or ice cream. Follow the recipe. Ingredients : simple, total time: 30 min. Egg Yolk Mixture : 1 egg yolk 1 Tbsp of sugar 2 Tbsp of milk 3 Tbsp of flour 1/4 tsp baking powder Egg White Mixture : 2 big egg whites 1/8 tsp baking powder/ or 1/2 tsp lemon juice 1.5 Tbsp of sugar Japanese soft Pancakes Preparation : Beat the egg yolks with one spoonful of sugar until you get a foamy mixture. Gradually add milk. Sift the flour and baking powder and beat well, so that you get a compact mixture. Beat the egg whites with the wine baking powder until you get a foamy mixture, adding sugar a little at a time so that a firm batter is formed. The key is that the sham is well beaten, but again not too much. Add 1/3 of the beaten egg whites to the bowl with the egg yolks, and mix with a spatula until everything is well combined. Add 1/2 of the remaining egg whites and whisk, making sure that the mixture does not “fall”. Finally, transfer this newly obtained mixture to the remaining egg whites and combine with a spatula. Heat a large frying pan with a lid over low heat. Oil with very little oil and use a brush to spread evenly, you need a very light coating. Form the shape of the pancake on the pan with the help of a cake syringe or piping bag. Pancakes should be tall and plump. This amount of mixture is enough for 3 pancakes, and if you want them to be even thicker, then divide it into 2. Form 3 pancakes in a large pan with a lid, add 2 teaspoons of water, then cover and fry this for about 4–5 minutes. If you don't have a large pan with a lid, then it's best to make one souffle pancake at a time. Lift the lid and gently slide the spatula under the pancake. Gently turn each pancake, cover again, and continue to fry for another 5–6 minutes. When the pancakes are golden brown, remove them from the pan and serve on a plate with powdered sugar, butter, honey, whipped cream or maple syrup. Buon appetito! #Japanese #soft #pancakes #simple #dessert #food #recipe #delicious #easy #foodblogger #foodie #foodies #cake #cakelover #dessertporn #dessertlovers #coffeetimewithlenaallin1 #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Banjalučki kebab Traditional Banjalučki kebab prepared in a simple and quick way. For this recipe you will need beef and veal, spices, sour water, garlic, salt, pepper, cornstarch, and oil. They are very tasty and soft, which will delight you. Follow recipe. Ingredients : simple, total time: 50 min., 6 -8 serving 1. 4 kg veal minced meat 600 g beef minced meat 2 big cloves of garlic/ minced 1 full tsp black pepper 3. 5 tsp salt 100 ml mineral water 1 Tbsp cornstarch 1 tsp baking soda little oil Banjalučki   kebab Preparation: Grind the minced meat twice. Place in a bowl minced meat, minced garlic salt, black pepper. Stir the starch in a glass of mineral water, add baking soda and mix well. Pour into a bowl with the other ingredients. Mix the meat and ingredients for about 10 minutes. Brush meat with a little oil, cover with foil and let stand overnight at 3 °C, 24 hours. You can shape the kebab with a cut plastic bottle where the neck is. Or shape with your hands. Oil the bottle or your hands. Put the pieces of minced meat in the bottle and cut them with clean scissors. The kebab length should be up to 5 cm. Arrange on a big plate. Store the formed kebabs in the refrigerator for 2 hours before baking. Heat a little oil and fry until golden brown on all sides. Place on a large tray covered with a kitchen towel. Serve with chopped onion, shop salad with French fries. Buon appetito! NOTE: You can use half the amount of mixed meat and keep the rest in the fridge for up to 1-2 days, covered. You can freeze the meat mixture for up to 1 month. Take out one day before preparation. Keep the rest of the kebab in the refrigerator for up to 2 days. #banjalučki #kebab #ćevap #simple #recipe #mincedmeat #beef #veal #delicious #food #maindish #meat #lunch #meal #serbianfood #Serbian #grill #serbianrecipes #homemade #easycooking #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lava Cake recipe Chocolate dessert that everyone loves, it is very easy to prepare and ready quickly in just 30 minutes. Follow recipe. Ingredients: simple, total time: 30 min. 100 g of dark chocolate 100 g of butter 2 eggs 2 egg yolks 50 g of sugar 1 Tbsp of flour a pinch of salt butter and flour for greasing the mold Lava Cake Preparation: Heat the oven to 200 °C. Grease four ceramic baking dishes with butter and sprinkle with flour. Shake off the excess. In a small saucepan, melt the chocolate and butter over low heat, stirring until combined. Once melted, remove from heat and let cool slightly. In another bowl, beat the eggs, yolks, and sugar until they become a foamy and light mixture. Slowly add the melted chocolate to the egg mixture, stirring gently to combine. Add flour and a pinch of salt, then mix everything well. Divide the mixture evenly into the prepared bowls. Bake in a preheated oven for 12–14 minutes. The lava cake should be firm on the outside, while the inside should remain liquid. Remove the cake from the oven, let it cool slightly (about 1–2 minutes), then carefully turn it over onto a plate. If desired, sprinkle with powdered sugar or serve with ice cream and enjoy your delicious lava cake! Buon appetito! #lava #cake #dessert #simple #delicious #recipe #chocolate #coffetimelena #blog #food #foodie #foodlover #dessertlover #foodblog #blogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spaghetti alla Matriciana in hot Sauce Delicious Italian Mediterranean dish spaghetti alla Matriciana in hot chili sauce, ready in just 25 minutes. It consists of tomato paste, hot chili pepper oil or sauce, with the addition of bacon. Spicy sauce gives this pasta a special taste. Follow recipe. Ingredients : simple, total time: 30 min. 2 serving Sauce : 1 Tbsp Olive oil EVO 1 clove of garlic/ minced 1 Tbsp hot chili oil/ or sauce 50 g pork jowl bacon/ cut into small cubes or smoked bacon 250 ml tomato paste 2 tsp dry oregano 1 tsp dry basil salt and pepper to taste 180 ml of water 1 Tbsp grated Parmesan cheese For Pasta : 220 g spaghetti water 1 tsp salt Spaghetti alla Matriciana in hot Sauce Preparation : Pour water into a deep pot, add a teaspoon of salt and a little olive oil. Wait for it to boil, then add the spaghetti. Cook according to the instructions. I usually cook spaghetti for about 7–8 minutes alla dente. Strain the spaghetti and add it to the sauce before the end. While the spaghetti is cooking, prepare the sauce. Fry the bacon in a deep pan with a little olive oil until well browned. Remove the bacon with a slotted spoon and place it on a kitchen towel to absorb the excess fat. In the same pan and fat fry minced garlic, reduce heat, when the garlic smelled add: tomato paste, hot chili oil, add a little water, season with: salt, pepper, basil, and oregano. Cook covered with occasional stirring for about 15 minutes, with adding water gradually on moderate heat. Return the fried bacon, stir and cook for 5 minutes. Then add the strained spaghetti with 1 spoon of the liquid in which the spaghetti was cooked and a spoon of grated Parmesan, mix everything well about a minute. Turn off heat. Serve warm with fresh basil and grated Parmesan cheese. Buon appetito! #spaghetti #allamatriciana #italianfood #italian #dish #meal #lunch #dinner #food #meal #foodblogger #foodie #foodlover #foodporn #simple #recipe #hotsauce #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cholesterol-Lowering drink A natural drink that you can make yourself at home, just prepare it twice a day. This drink consists of tropical fruits, vinegar, and cinnamon. It reduces high cholesterol and fat around the stomach. Follow instructions. Ingredients : simple, total time: 5 min. 2 Tbsp of apple cider vinegar 1 red grapefruit 1 orange 1/4 tsp of cinnamon Cholesterol-Lowering drink Preparation : Squeeze the orange and grapefruit and add the cinnamon and vinegar. Shake the drink well (preferably in a shaker or jar with a lid) so that all the ingredients are well mixed. For liquid in a glass, drink twice a day before a meal. Buon appetito! NOTE : You can add half a lime or lemon if you like more sour drinks. #Cholesterol #lowering #drink #healthyfood #healthy #healthydrinks #healthyelixir #fruits #citrus #simple #recipes #foodies #drinks #nature #medicine #bodycare #healthandnaturalmedicine Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Quick Puff pastry Pie with Cheese A simple and quick puff pastry cheese pie ready in just 5 minutes. An ideal meal for breakfast or dinner. Very simple and quick preparation. Follow recipe. Ingredients : simple 30 min., 2-4 serving 2 puff pastry sheet 2 Tbsp Philadelphia neutral Cheese 220 g cow crumble cheese/ or feta cheese 2 eggs salt to taste/ if cheese not salt Oil for spread sesame seeds/ optional Quick   Puff   pastry   Pie   with   Cheese Preparation : Beat the eggs, cow's cheese and Philadelphia into a creamy texture. Put 1-2 spoons of the mixture on the side for coating the pie. Add 1/2 of the mixture to the first sheet of puff pastry and smooth it over the entire surface with a spoon. Twist gently into a roll and place in a circle in a large round mold, on which you previously placed baking paper. Repeat the same for the other roll. Spread the rest of the egg and cheese mixture over the rolls. Bake in a preheated oven at 180 °C for about 25–30 minutes. Leave to cool about 10–15 minutes. Serve with yogurt or sour milk. Buon appetito! NOTE: In this basic cheese recipe, you can add a little ham and ketchup if you like, plus a little oregano if you are adding ketchup. Keep the rest of the food covered for 2 days. #Quick #puffpastry #with #cheese #simple #delicious #recipe #snack #appetizer #breakfast #savory #dinner #easy #ham #foodies #foodlover #foodporn #foodblogger #ketchup #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Rice croquettes Rice croquettes in a simple and quick way. They can be served as an appetizer or as a side dish. They are very delicious and juicy, crispy on the outside and soft on the inside. Follow recipe. Ingredients : simple, total time: 80 min. 3-4 serving For Croquettes: 1 small onion/ finely chopped 250 g of rice/ Arborio 1 cube of butter/ 25 g 700 ml water 1/4 celery stalk/ blended 1/2 tsp dry spice Vegeta 1 carrot/ blended 1/2 tsp black pepper to taste 2-3 Tbsp Parmesan cheese/ grated For Breading : 1 egg/ scrambled pinch of salt 7 Tbsp Flour/ or as needed 150 g breadcrumbs and maybe more 50 g Parmesan cheese/ grated Oil for frying Rice croquettes Preparation : Rinse the rice under running cold water several times until a clear liquid comes out. Wash the celery and peel the carrot, blend everything together. Beat the eggs with a little salt and set aside. Pour the flour into one plate and mix the crumbs and Parmesan cheese into the other and set aside. Fry the onion and blended carrot and celery, stew for about 7–10 minutes. Add cube of butter, wait for the melted. Add washed rice, dry spice Vegeta, black pepper and dry parsley. Stir for about a minute, then pour 200 ml of water. Cook until the rice swells, add water gradually twice more. Turn off the heat, add 2-3 spoon of Parmesan cheese and stir. Let it cool to room temperature, then transfer to the fridge to cool for another 20 minutes. When the rice has cooled, mix to form balls or rollers with the help of a spoon. Roll the formed croquettes well first in flour, then in eggs then in the mixture of breadcrumbs and Parmesan cheese. Fry immediately in hot oil until well browned. Add the finished croquettes on kitchen paper to absorb excess fat and serve with steaks, spinach or mashed potatoes. Buon appetito! NOTE: You can make these croquettes from rice that has been in the fridge for longer than two days. You can add garlic to the rice if you like, or grated potatoes, one tomato, oatmeal that you soaked in hot water beforehand. Keep the croquettes in the fridge for up to 3 days. #rice #croquettes #vegetables #appetizer #sidedish #food #delicious #simple #recipe #foodstagram #blog #coffeetimelena #foodblogger #foodie #recipes #foodies Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Seafood Risotto Fresh seafood risotto. A meal that is prepared in just 35 minutes. For this recipe you will need Italian Arborio rice, fresh seafood fasolaro, vongole-clams, mussels, stock, parsley butter, lemon, and garlic. Follow the recipe. Ingredients: simple, total time: 35 min, 2 serving 1. 6 kg fresh seafood/ (fasolaro, vongole, mussels) 3 Tbsp Olive oil EVO 3 cloves of garlic/ minced 1 cup of Arborio rice/ 200 ml 300 ml vegetable broth 100 ml white wine 2 Tbsp fresh parsley/ finely chopped 200 ml liquid where were the clams cooked 20 g butter salt and pepper to taste Seafood   Risotto   Preparation : Clean the shells well, especially the mussels (brush off all the dirt), then wash them well. Pour the shells into the pan, add 1 chopped clove of garlic, 1 Tbsp chopped parsley and stir well. Cook 10-12 minutes over moderate heat, covered with lid. During cooking, the shells will release their liquid and open. Turn off the heat. Clean the shells, put them in a deep plate. Pour the liquid from the pan into a small saucepan. Wash the rice under running cold water several times and strain well. In the same pan, add 2 spoons of olive oil, wait to heat up, fry the 2 chopped garlic, few seconds, add 1 cup of rice and stir about minute. Add now 100 ml wine, wait for the alcohol to evaporate then pour 150 ml broth, simmer on low to moderate heat for about 7–10 minutes, then add the rest of the broth. Let the rice swell a little, then add the 200 ml liquid where the clams were cooked. Add clams, butter, salt, and pepper to taste, stir well, let it cook for about 10 minutes, then sprinkle with chopped parsley. The rice must not be overcooked, but must be alla dente. Serve warm with lemon slices. Buon appetito! Seafood   Risotto   NOTE: Instead of Arborio rice, you can use Carnaroli. Always add the broth gradually, as well as the liquid in which the mussels were cooked. Make sure you consume portions during the day. Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baked Scallops in the Oven with Crumbs Baked Scallops in the Oven with Crumbs  as an appetizer, it is very decorative and very delicious meal, ideal for festive occasions or if you are expecting guests. It is quick, easy, and simple to make, and the taste is fantastic. Follow recipe. Baked   Scallops   in   the   Oven   with   Crumbs   Ingredients : simple, total time: 25 minutes, 2-4 serving 12 Scallops 150 g breadcrumbs 1 /4 tsp of black pepper 1 /2 tsp salt/ or to taste 150 ml Olive oil EVO 1 lemon peel grated 1.5 Tbsp fresh parsley/or dry parsley to taste 1/2 tsp thyme /optional Baked   Scallops   in   the   Oven   with   Crumbs   Preparation : Wash the scallops well, separate the upper part and remove the shells. Separate the fruit with a knife and put it on a plate. Wash the inside of the shell, Set aside. Put the breadcrumbs in the mixer and add oil, salt, and pepper to taste, add aromatic herbs, parsley, marjoram, thyme, grated lemon zest. Mix well, you will get a mixture and with this dose it will be moist and tasty and not too dry. Take the scallops, and arrange them on a tray, so that the shell is facing the base, fill them with the breadcrumb filling, add shellfish in the center. Bake them in a preheated oven with ventilation at 190° for about 15 minutes or as soon as a nice crust forms. Your scallops au gratin are ready to serve! Serve them as an appetizer with a slice of bread and a slice of lemon and olive oil. Buon appetito! Baked   Scallops   in   the   Oven   with   Crumbs   NOTE : If you like less breadcrumbs, then add 100 grams and more oil. I personally like the taste of breadcrumbs and shellfish. #baked #scallops #fishandseafood #delicious #seafood #simple #healthy #recipe #meal #appetizer #shells #foodporn #foodie #foodstagram #foodblogger #foodie #foodlover #blog #coffeetimelena #healthyfood #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Sea Bream Mediterranean healthy fish Sea bream fried in a simple and quick way. A healthy meal ready in just 20 minutes. For this recipe you will need sea bream, flour, starch, ground pepper, Vegeta dry seasoning, salt, pepper, garlic, oil, and lemon. It is very tasty! Follow the recipe. Ingredients : simple, total time: 25 minutes., 4–6 serving 4 pieces sea bream fish salt and pepper to taste 2 tsp red ground paprika 5 Tbsp flour 1 Tbsp corn starch 2 tsp dry spice Vegeta 3-4 Tbsp Olive oil EVO slices of lemon For Topping : 2 cloves of garlic/ minced 1 Tbsp fresh parsley/ finely chopped 1/4 slice of lemon juice 100 ml Olive oil Fried   Sea Bream   Preparation : Wash the fish and, clean off the scales if there are any, cut on the belly, and separate the head. You should get the look of a steak. Make 3–4 cuts on the skin with a knife on both sides. Season to taste with salt, pepper, Vegeta dry seasoning, set aside. Make topping for sea bream. Stir in olive oil, lemon juice, lemon juice and garlic and set aside. In a shallow plate, add flour, ground paprika, starch and a little pepper. Mix it all well. Oil a frying pan and heat on moderate heat. Add 2 pieces of fish to the hot oil. Fry for about 5–7 minutes on each side, until golden brown. I fried the soft side for about 5 minutes and the skin side for about 8 minutes to make it a little crispy. Serve warm with Swiss chard and boiling potatoes, or with baking potatoes. Buon appetito! Fried   Sea Bream   NOTE : If you have leftover food, pack everything in one tray and cover with aluminum foil, keep in the fridge until tomorrow. #fried #orada #fish #healthyfood #food #foodporn #recipe #simple #delicious #easycooking #fast #frying #healthy #dish #maindish #lunch #dinner #foodies #blog #coffeetimelena #home #Mediterranean Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Angler fish Angler fish is a very ugly fish, but it is very tasty! The head is discarded from the fish, which does not take up most of its body. A lot of its meat has good and nutritious ingredients and vitamins and is an excellent choice for festive occasions. You can fry it in a piece or cut it into medallions. This recipe is extremely easy and simple and quick to make. Follow recipe. Ingredients : simple, total time: 35 minutes, 4 serving 4 pieces Angler fish salt and pepper to taste 2 tsp dry spice Vegeta 4 full Tbsp flour 1 Tbsp corn starch 2 tsp red ground paprika Topping for Fish : 1 Tbsp fresh parsley to taste/ or dry parsley — finely chopped 3 cloves of garlic/ minced 100 ml Olive oil/ or to taste 1/4 slice lemon juice lemon slices for serving Fried   Angler   fish Preparation : Wash the fish and keep the head. Clean well from the scales. Dry well with a paper towel and set aside. Or ask the fishmonger to do it for you. In a small bowl, add chopped garlic, lemon juice and chopped parsley, add olive oil and mix. In a shallow plate, add flour, starch, red ground pepper, a little salt and pepper, stir all well ingredients. Roll the fish pieces well in the mixture of flour and other ingredients and shake off the excess. Place them on a paper towel. Heat the olive oil on a moderate heat, don't put too much, about 4-5 spoons. Fry two pieces at a time and turn from all sides until they are well browned. Place on a kitchen towel to absorb excess fat. Repeat the same with the second round. Serve warm with parsley, lemon, garlic, and olive oil sauce with boiled potatoes and Swiss chard or baked potatoes with good white wine! Buon appetito! Fried   Angler   fish NOTE : If you want, you can cut the Angler fish into smaller pieces — medallions. If you have leftover food, pack everything in one tray and cover with aluminum foil, keep in the fridge until tomorrow. #fried #Angler #fish #seafood #healthyfood #healthy #simple #recipe #delicious #tasty #easyrecipe #frying #foodporn #foodie #foodstagram #food #foodlover #maindish #lunch #dinner #holidays #Christmas #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Dover Sole fish on Butter simple way Dover Sole fish on butter in the simplest way. A very tasty meal with just a few ingredients ready in 20 minutes. Follow recipe. Dover   Sole   fish   on Butter simple way Ingredients : simple, total time: 25 min., 2 serving 1 piece Dover sole fish/ cut in two fillets 1 tsp salt pinch of black pepper to taste 2 Tbsp butter Mixture for dipping : 3 Tbsp flour 2 tsp red ground paprika 1 Tbsp cornstarch pinch of salt and black pepper Topping Sauce : 100 ml Olive oil EVO 2 cloves of garlic/ minced 1/4 lemon juice 2 Tbsp fresh parsley/ finely chopped pinch of salt and black pepper Dover   Sole   fish   on Butter simple way Preparation: Wash the fish and dry it well, and do not remove the skin. With the help of a knife, just scratch the skin to remove the dirt. Cut into two fillets, starting from the tail towards the head. Repeat the same on the other side. Make 3 cuts on the foreskin itself. Season with salt and pepper to taste. Set aside. Add minced garlic, olive oil, chopped parsley and lemon juice to a sauce bowl. Mix and set aside. In a shallow plate, add flour, salt, pepper, ground pepper, and starch, mix it all well. Roll the fillets in the mixture on both sides, then shake off the excess. Set aside. Heat the butter in a large non-stick pan over moderate heat. When the butter starts to sizzle, add the fillets by placing the skin on the hot oil. Fry for about 5-6 minutes, until well browned. Then turn carefully to the other side. Fry for about 5–6 minutes. Serve with a slice of lemon, baked potatoes or boiled potatoes with Swiss chard, along with the salad and dressing you made. Buon appetito! Dover Sole fish on Butter simple way NOTE: You can grill this fish directly on grill, then you don't need to add flour and other ingredients. Coat the grill with oil with the help of a brush. Season only with salt and Vegeta dry seasoning. You can also bake them in the oven by placing them on a greased fireproof dish. Pour over fish with olive oil. Bake for about 30 minutes at 180 °C. Turn the fish during baking. #doversole #fish #seafood #simple #recipe #homemade #lunch #lunchtime #delicious #fast #easy #dinner #meal #Mediterranean #food #foodies #foodlover #foodblogger #blog #healthyfood #healthy #italianrecepies #italianfood #easy #frying #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

French Puree A wonderful French purée, soft and creamy in just half an hour. The preparation is simple and quick, in just 30 minutes you will have an incredible and creamy purée on the table. Follow recipe. French   Puree Ingredients : simple, total time: 35 min. 3-4 serving 550 g peeled potatoes/boiled and mashed 1/2 tsp salt to taste 1/2 tsp nutmeg 15 g butter 3 Tbsp Philadelphia cheese 220–250 milk/ 38% fat French   Puree Preparation : Peel the potatoes and remove the impurities. Cut into quarters and add to the pan. Cover with water, add 1 teaspoon of salt. Cook for about 25 minutes. Mash with the help of a tool with holes for shredding potatoes. Mix with butter, and salt, pass once more. Add Philadelphia mixture, milk and nutmeg. Combine it all with a hand wire for about 2 minutes. After that, take a stick mixer and blend the ingredients well. The purée is ready, you can serve it with other main dish. Buon appetito! NOTE : Do not heat the purée, but take it out of the refrigerator 1–2 hours before. Store up to 1–2 days in the refrigerator, covered. #french #pure #sidedish #mashed #potatoes #simple #recipe #food #delicious #lunch #dinner #easycooking #blog #foodblog #foodporn #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Big Squids on the grill Big squids in the grill a quick and simple way, with the addition of parsley, garlic, onion and lemon dressing, simple and fast. Follow recipe. Big   Squids   on   the   grill   Ingredients : simple, total time: 30 min. 3 serving 6 big Squids with heads/ peeled and dry salt and pepper to taste Topping Sauce : 100 ml Olive oil EVO 2 cloves of garlic/ minced 1/4 lemon juice 2 Tbsp fresh parsley/ finely chopped Big   Squids   on   the   grill   Preparation : Wash the squid well, remove the head and set aside. Dry them well on the outside with a kitchen towel inside and out. After that, salt them well like a head with tentacles. Pour very little oil and heat on moderate heat. Meanwhile, mince the garlic and place in a sauce bowl. Squeeze 1/4 lemon, add olive oil, a pinch of salt and some black pepper. Stir well, set aside. When the oil is well heated, place the pieces of squids with heads to fry evenly, until they are golden brown. During baking, discard the liquid if it has started to collect, add another of oil as needed. Sprinkle with chopped parsley and serve with boiled potatoes with Swiss chard and lemon wedges. Pour over squids the sauce you made. Buon appetito! NOTE: Consume them the same day. #big #squids #on #the #grill #fish #seafood #calamari #food #maindish #lunch #dinner #meal #mealplan #foodporn #foodie #foodstagram #frying #healthyfood #healthy #simple #easy #recipes #recipe #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Auntie's Lazy Apple pie A simple pie made from caramelized apples in an easy and quick way. I got this recipe from my aunt. The dough is crisp and soft and very juicy. Follow the recipe. Auntie's Lazy Apple pie Ingredients : simple, total time: 60 min. 1 egg/ room temp. 1 egg yolk/ room temp. 1 cup granulated sugar/ 150 ml 250 g butter/ room temp. 250 g flour/ and more as needed about 150-200 g 1 lemon peel/ grated 1/2 bag baking powder/ 5 g Filling : 1. 4 kg apples/ cut into slices 50 g butter 3 Tbsp sugar 1 /2 lemon juice Auntie's Lazy Apple pie Preparation : For Filling : First, wash the apples well, peel them, cut them into 1/4 slices and remove the pits. Pour lemon juice over the apples in a bowl. Add butter to the wok pan, wait for it to melt, then add sugar and apples to caramelize. Fry for about 15–20 minutes until softened. Turn off the heat. Set aside. Dough : In a deep bowl or in a dough machine, add butter and beat until foamy, add sugar and beat again. Gradually add the egg, then the yolk, lemon grated peel and 250 g sifted flour mixed with baking powder. Beat into a smooth dough. When you have the desired dough, flour the surface and work it out a little more. Flour the dough as needed, (with gradually adding) while kneading, then cut into two equal parts. You should get a compact soft dough and a fingerprint to remain. Use a rolling pin to roll out the dough to a thickness of 5-6 mm. Or add 1/2 of the dough directly into a 20 x30 cm pan. Form the dough on the pan and flatten it with your palm or with the help of a smaller rolling pin. Pierce the dough in several places with a toothpick. Arrange the caramelized apples evenly over the entire surface of the dough. Roll out the other 1/2 of the dough to the same dimensions of your pan, so that it covers the entire surface, joining the excess edge with the bottom. Lightly press the dough over the apples. Bake in preheated oven to 180 °C, about 30–35 minutes, until golden brown. Leave the cake to cool completely, then sprinkle it with powdered sugar. Cut into equal cubes and serve. Buon appetito! Auntie's Lazy Apple pie NOTE : Keep the cake in an airtight box with a lid for up to 4 days. #Auntie #Lazy #Apple #pie #dessert #cake #food #simple #homemade #recipe #delicious #tasty #easy #baking #dessertcake #foodblogger #foodie #foodies #cake #cakelover #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.

Coconut biscuits Simple coconut biscuits. They are quick and easy to make. They are very delicious! Likewise, they go fantastically with morning coffee or tea. Follow recipe. Ingredients : simple, total time: 40 min. 260 g flour 120 g sugar 150 g coconut flour 150 g butter 1 full Tbsp Philadelphia 1 egg 1 bag vanilla sugar/10 g powdered sugar for sprinkle Coconut   biscuits     Preparation : Beat the butter until foamy, add sugar, vanilla sugar and beat to a creamy texture. Add the egg, Philadelphia, and mix again. Then gradually add flour and lemon juice, beat at the same time. When you have a compact dough, shape it into a ball and wrap it in nylon foil. Refrigerate for 30 minutes. After the elapsed time, remove the dough from the refrigerator. Scoop out the dough with a small spoon, shape it into a ball then in a crescent shape.(The size of the ball should be the little bigger than a walnut.) Or you can roll it out with a rolling pin to a thickness of 5-7 mm, take out the shapes from the cookie cutter. Use a knife to separate the biscuit and arrange them spaced apart on baking paper in an oven tray. Bake in heated oven at 180 °C, for about 12–13 minutes. Roll the finished rolls or biscuits in powdered sugar. Serve! Buon appetito! Coconut   biscuits     NOTE : These biscuits must be lighter, they must not get in the way. Keep in an airtight box with a lid for up to 7-8 day. #coconut #rolls #dessert #biscuits #cookies #simple #recipe #food #delicious #easy #foodblogger #foodie #foodies #cake #cakelover #dessertlovers #foodporn #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pork Steaks in Sauce Delicious juicy and soft pork chops in sauce, which are made quickly and easily! With just a few ingredients, you will have a wonderful family meal on the table. You all have these ingredients at home. Follow the recipe. Ingredients : simple, total time: 35 min., 3 serving 1/2 kg pork steaks 2 Tbsp of flour 1 Tbsp of red ground paprika 2-3 Tbsp Olive oil EVO salt and pepper to taste 1 tsp dry spice Vegeta to taste 1 clove of garlic/ minced 170-220 ml water as needed Pork   Steaks   in   Sauce   Preparation : Wash the steaks and dry them well with a kitchen towel. Season with pepper, salt and Vegeta to taste. Mix flour and red ground sweet pepper in a plate and roll one side of the steak. Put this mixture in a cup for the next day, you may need it. Heat olive oil in a frying pan over moderate heat. Put the steaks on the side that you rolled in flour first to bake. When the steaks are browned on that side, turn to the other side and cook a little more, until it turns golden brown. When both sides are fried and browned, add 150 ml water to cover the steaks and do not turn them anymore. If you want more sauce, put 220 ml, I put about 170 ml. Cook for about 10–15 minutes, stirring occasionally, on moderate heat. Add chopped garlic after 5 minutes cooking. Cover the pan and scrape the bottom of the pan with a wooden spoon. Mix the sauce, but do not turn the steaks. When the sauce has thickened, turn off the heat. Serve with mashed potatoes. Buon appetito! NOTE : If you run out of steak sauce, the next day. In the same pan where you kept the steaks overnight. Pour a little olive oil to heat up, add 1 clove of chopped garlic, fry for about a minute. Then add 1 spoon of flour mixed with ground red pepper, fry for a few minutes and pour about 150 ml of water, add as needed and to the desired thickness. If you don't have a bigger pan, then partially bake them and remove them on a plate. When the last steaks are cooked, put them all back in the pan, cover with water and cook according to the recipe. Keep the steaks in the refrigerator for up to 2 days. #pork #steaks #in #sauce #simple #recipe #delicious #food #easy #cooking #lunch #dinner #meal #tasty #fodies #foodlover #foodstagram #foodporn #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.

Mashed Potatoes Quick preparation of purée in the simplest way and without many ingredients. It is very tasty and juicy, ideal for steaks with sauce or chops. Follow recipe. Ingredients : simple, total time: 37 min., 2 serving 5 medium potatoes/ cut into rings 1/2 tsp salt 1 cube of butter/ 20g 170 ml hot milk stick mixer Mashed   Potatoes   Preparation : Peel and wash the potatoes. Cut it into rings, pour over it and cook for 30 minutes on moderate heat. Mash the potatoes with a large slotted spoon, add salt. Heat the milk and add the butter. When it has warmed up (before boiling), pour milk and butter into the potatoes and mix with a wire whisk for a few minutes. Take a stick mixer and blend into a creamy texture. Your purée is ready, and you can serve it with steaks. Buon appetito! NOTE : Keep in the fridge for up to 2 days. Do not heat the purée, but take it out 2 hours before in the refrigerator. #mashed #potatoes #sidedish #food #lunch #meal #dinner #food #simple #homemade #recipe #recipes #easy #delicious #foodies #foodporn #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.

Grandma Apple Lazy pie Grandma Apple Lazy pie-This is an old recipe of our grandmothers, how they used to make lazy apple pie in combination with homemade pork fat, yogurt, flour, and eggs. The dough is generous and soft, and the cake is very juicy and irresistible. Please read the Note down below 👇before preparation of this dessert. Follow recipe. Grandma   Apple   Lazy   pie   Ingredients : simple, standing tine. 30 min., total time: 60 min. Dough : 3 medium eggs 250 g pork fat 200 g granulated sugar 200 ml yogurt 650 g wheat smooth flour 00/ + 25g for work surface 1 bag baking powder/ 10g baking dish 40×25 cm Fill : 1. 5 kg grated Gala apples/ 7 apples 1/2 tsp cinnamon 1/2 lemon juice 1 grated lemon peel 1. 5 Tbsp granulated sugar 1 bag vanilla sugar!/10g Grandma   Apple   Lazy   pie   Preparation : Dough : Beat all eggs with fat and sugar, add yogurt and flour mixed with baking powder. At the end, add the grated lemon peel and mix again. Transfer the dough to a floured work surface and sprinkle the dough as well, I needed about 20 g. Wrap the finished dough in nylon foil and put it in the refrigerator for about 30 minutes. During this time, make the apple filling. Filling : Grate the apples, then pour over lemon juice, stir well. Simmer briefly on the stove to boil off the excess liquid. Add grated lemon peel, sugar, vanilla sugar and cinnamon to taste. Cook about 15–20 minutes with occasionally stirring. I used Gala apples, these apples are more sweet than sour. If you are using Green Smith, they are a little sour, so you will need a little more sugar. You can add honey instead of sugar if you want. We require a filling without liquid and well uniform. Put the finished filling aside to cool. Processing : After the time has passed, divide the finished dough into two equal parts. Spread one crust on a greased baking dish, 40 x 25 cm. You can shape the first dough in a baking dish with your fingers and flatten it with a mini rolling pin. Prick the dough slightly with a fork in several places. Then pour the apple filling on it. Spread evenly with a spoon. (If you want, you can add about 7–8 spoons of ground walnuts over the apple filling.) Add a little flour to the second dough and roll it out with a small rolling pin to the size of your baking dish. Then cover with the other half of the dough, if necessary, use a fork to spread the dough to the edges so that it is distributed everywhere and evenly. Don't forget that this is an old recipe, as our grandmothers used to make it, but that's why it's very juicy, and the dough is soft and crumbly. Prick the dough slightly with a fork in various places. Bake at 180 °C to 200 °C for about 35–40 minutes. The pie is baked when it turns golden brown and pulls away from the edges of the pan. Finished cake, cover with a clean cloth and cool completely. Sprinkle the baked pie with powdered sugar, then cut it into equal cubes. Buon appetito! Grandma   Apple   Lazy   pie   NOTE : With this recipe, if you are a fan of walnuts, you can add 8 spoons over the apple filling. The longer this cake stands, the softer it gets. Instead of sugar, you can add honey or another sweetener to the filling with apples. Keep the cakes in an airtight box with a lid for up to 7 days. #grandma #apple #pie #dessert #cake #dessertporn #tasty #serbianfood #serbianrecipe #traditionalfood #traditionalfoid #dessertlovers #cake #food #simple #old #recipes #easy #baking #oven #Filling #dough #blog #coffeetimewithlenaallin1 #coffeetimelena #blog #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Kale Venetian style Kale Venetian-style is an economical recipe. It is quick and easy to prepare, it is very healthy and delicious, and can be served with other appetizers such as spinach, rice, peas, with some steak or pork chops. You only need 3 ingredients for this recipe. Follow recipe. Kale   Venetian   style Ingredients : simple, total time: 60 min., 4 serving 1 kale/ separated into leaves and cut in half 3 Tbsp Olive oil EVO salt and pepper to taste 400 ml broth/ cube for soup Kale   Venetian   style Preparation : Pour 430 ml of water into a small pot, add the soup cube. Cook until it boils. Set aside. Wash the kale and separate the heart from the thicker part in the middle. Wash the leaves separately and leave them in a colander to drain well. After that, you can cut the leaves in half or into thinner strips. Finely chop the onion and fry it in olive oil until it becomes transparent. Add the prepared kale leaves and let it simmer for about 5 minutes, stirring occasionally, and covered. Gradually add broth and stir. Stir every 10 minutes, covered. Cook for about 45 minutes, until softened and the liquid evaporates. Serve warm with some steaks Buon appetito! NOTE: You can add chopped garlic, carrots, or potatoes to this recipe if you want this appetizer richer. Keep the rest in the fridge for 2–3 days, covered. #kale #Venetian #style #sidedish #food #simple #recipe #delicious #healthyfood #healthyrecipe #easycooking #foodblogger #foodie #foodies #foodporn #italianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.