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Simple Spinach without Garlic Simple preparation of spinach without a lot of addition and very economical recipe. This spinach is ideal for those who do not like to consume garlic, which is a mistake because it gives the best flavor to this dish and is also very filling. The preparation is very quick and easy and ready in just 20 minutes. Follow recipe. Ingredients : simple, total time: 20 minutes, 2 serving 4 Tbsp Olive oil EVO 50 g butter 300 g frozen spinach/ or fresh spinach in boiled water 3–5 minutes and chopped 1. 5 tsp dry spice Vegeta pinch of salt 50-80 ml milk/ optional Simple Spinach without   Garlic   Preparation : Take the spinach out of the freezer 2 hours before preparation and separate 300 g, put it in a plate, after the time has passed, cut it in half. it's usually diced spinach. If you are using fresh spinach, wash it well and remove the excess stalks. Pour water into a deep medium pot and add a teaspoon of salt. Wait for the water to boil and reach the temperature, add the spinach and cook for about 3–5 minutes until it becomes limp. Remove the spinach with the help of a strainer or strain it immediately. Let it cool down a bit and then cut it into small pieces. Heat the olive oil on a low moderate heat, add the spinach, stir (if it is frozen, stir it constantly for about 10–12 minutes), then add the Vegeta dry seasoning, pinch of salt and butter, mix everything well and cook for another 8 minutes. (If you want, you can add very little milk to make the spinach even better combined.) The spinach is ready when it has softened and combined with the butter and acquired a nice color. Serve warm with the desired meat or liver, look here recipe , which will make a great combination! Buon appetito! NOTE: You can serve this spinach for dinner with ham and eggs. Keep the rest of the spinach covered in the refrigerator for up to 2 days, it is not necessary to cook it, it is enough to take it out a few hours before consumption. Do you want to try something a little different? Spinach with Potatoes Spinach with Milk Chicken Tuscany with Spinach Lasagna with Mushrooms and Spinach How to Make the Best and Healthiest Spinach !? Spinach with Milk #simple #spinach #without #garlic #food #sidedish #lunch #dinner #meal #recipe #healthyfood #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.

Wheat cake A beautiful and juicy cake, ideal for birthdays or other occasions. The crust is made from egg whites and walnuts with a little flour, and the filling is from egg yolks with the addition of butter and other ground walnuts. It consists of 8 crusts by baking the crust twice and dividing each crust into 4 equal parts, that way you will get a cake with layers between which the filling goes. For decoration, you may or may not need to use whipped cream. Let's have make together and enjoy every bite. Follow recipe. Wheat cake   Ingredients : medium, total time: 60 min. For cake: 400 g granulated sugar 300 g ground walnuts 280 g butter 13 Tbsp flour 13 eggs 10 Tbsp flour 3 Tbsp powdered sugar 1 liter of milk 1 nutmeg/ grated Decoration : 1 small part of ready cream 300 ml sweet cream Wheat cake   Preparation : First, prepare all the ingredients, measure and grind the walnuts, and place them near the work surface. Beat 13 egg whites until foamy and add 10 tablespoons of granulated sugar, beat with a mixer until get hard snow. Then add 10 spoons of ground walnut and 13 spoons of flour and gently mix it all with a spatula. Be sure to grease the baking sheet on which you will pour the mixture with butter and sprinkle with flour beforehand, shaking off the excess. You will bake equal 8 crusts from this mixture. (Bake twice in an oven tray and spread evenly. Divide each crust into 4 equal parts.) Bake in a heated oven to 190-200°C, about 10-15 minutes, until the crust is nicely browned. Cake filling : Beat 8 egg yolks with 20 spoons of sugar until foamy. Then add 5 tablespoons of flour, 1 liter of milk, and cook the cream over low-medium heat, stirring constantly, until the mixture thickens. Beat the butter separately and add 3 tablespoons of powdered sugar, 300 g of ground walnuts and one grated nutmeg. Mix it all well, then add it to the finished cream that you have cooked, gently mix everything well with a spatula. Fill the crust with this cream and leave some of it to coat the top of the cake. If you want, you can add 300 ml of sweet cream as a decoration over the cream and sprinkle with ground nuts. Leave the cake in the refrigerator to set for about 4 hours, then cut it into slices. Buon appetito! NOTE: Keep the cake in the fridge for up to 4 days, covered. You can also freeze this cake in special boxes or aluminum foil for up to a month. Do you want to try something a little different? Honey Cake with Chocolate Glaze A Quick Honey Cake Lena Honey Cake - Medovik Torta Honey Cake Old Recipe Reform Cake with Biscuits No- Baking Gabon Cake Reform Cake Cake Reform Napoleon Cake , Russian Cake Chocolate-Hazelnut cake Honey Cake - Medovik Torta #wheat #cake #dessert #treat #walnuts #nuts #eggs #homemade #delicious #layers #crust #biscuits #dessertlovers #dessertporn #foodporn #foodlover #blog #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Apple Vanilla cake A wonderful soft and fragrant cake made of apples and vanilla, which is prepared quickly and easily! You can keep it in the refrigerator or at room temperature. For this cake, you will need apples, vanilla pudding, eggs, flour and vanilla sugar, and most of the other ingredients you have at home. Follow recipe. Apple Vanilla   cake   Ingredients : simple, total time: 55 min. 150 g of granulated sugar 2 bags of vanilla sugar/20 g 250 g of butter/ room temp. a pinch of salt 250 g of flour 2 bag of vanilla pudding/ 80 g total 3 eggs 150 ml of milk 3 big apples/ cut into small pieces 1 bag of baking powder/ 10 g Apple Vanilla   cake   Preparation : Heat the oven to 180-190°C. Grease a round mold with a little butter. In a deep bowl, beat the butter with vanilla sugar, sugar, a pinch of salt until it becomes foamy. Then add one egg at a time and mix well. Add the mixed flour, baking powder and pudding powder, mix it all well, then gradually add the milk and combine the mixture. Apples : Wash, peel and remove the seeds from the apples, then cut them into pieces as desired or into slices. Carefully mix the chopped apples into the prepared dough with a spatula. Transfer this mixture to the prepared mold 33 x 24 cm and spread it evenly. A square container 30 x 40 cm can also be used. Mark cubes of equal size in the bowl with a sharp knife. Bake on the middle level of the oven for 40 minutes. If the top one is too hot for you, move it to the lower wire rack and cover the cake with aluminum foil. During baking, turn the pan after 20 minutes. Cool the finished cake, then sprinkle with powdered sugar, cut the cake and serve. You can also serve with vanilla scoop ice cream. Buon appetito! Apple Vanilla   cake   NOTE: You can serve this cake with a scoop of vanilla ice cream. If your upper oven works harder, leave it for only 4 minutes, then switch to the lower level of the wire and cover with aluminum foil. This was the case with me because I used my mother's oven. You can keep the cake in the refrigerator and in an airtight box with a lid, at room temperature, in this summer a cold cake is more pleasant. You can store cakes for up to 4–5 days. Apple Vanilla   cake Do you want to try something a little different? Muffins with Apples Juicy Apple Pie Fast Apple pie Apple Cake Apple Walnuts Tart Auntie's Lazy Apple pie Grandma Apple Lazy pie Soft Dough Apple Pie Lazy Pie of Apple and Walnuts Lena Healthy Apple Walnut Biscuit cake Apple and Pear Pie Lena German Chocolate Cake with Apples Old recipe Crumble Apple Cake An Old Recipe for Pie with Walnuts and Apples Apple Cake for 20 Minutes in a Pan #apple #vanilla #cake #dessert #food #treat #pudding #apples #simple #delicious #recipe #food #foodlover #dessrtlover #foodporn #blog #coffeetimelena #blogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Seafood with Tagliatelle in Tomato sauce A wonderful and delicious seafood dish of mussels and shrimp in tomato sauce with the addition of lemon flavor. Preparation is quick and easy! Follow the recipe. Seafood with Tagliatelle in Tomato sauce Ingredients : simple total time: 35 minuta, 2 serving 250 g tagliatelle 3 Tbsp Olive oil EVO 500 g seafood/ mussels and shrimps-cleaned 4 cloves of garlic/ minced 5 Datterini/ or cherry tomatoes cut in half 150 ml dry white wine 300 ml tomato paste little water/ or as needed 1/2 tsp dry basil salt and black pepper 1 Tbsp fresh parsley leaves/or dry - finely chopped 1/2 lemon peel grated Seafood with Tagliatelle in Tomato sauce Preparation : In a large pan, heat the olive oil over low, medium heat, add the finely chopped tomatoes and chopped garlic and stir. As soon as the garlic starts to smell, add the package of already prepared seafood, simmer covered for about a minute, then pour in the white wine. Cover the pan and cook for about 4–5 minutes, over low to medium heat, until the alcohol has evaporated. Remove and clean the mussels that have opened, leaving a few with the shells for decoration on the plate, set aside. Add the tomato paste, dry basil, salt and black pepper to taste, stir all well for about 2 minutes, add 150 ml of water. Stir again, cook covered for about 25 minutes, until the sauce thickens, and stirring occasionally with adding 50 ml of water in two batches. Meanwhile, bring water for the tagliatelle to a boil, add a teaspoon of salt and wait for it to boil. As soon as it boils, put the tagliatelle in the water and cook according to the instructions, drain well and leave in a colander. 5 minutes before the end, add chopped parsley, grated lemon peel and tagliatelle, mix everything well for about a minute, then turn off the heat. Serve warm in plates. Buon appetito! NOTE: You can also combine spaghetti with this seafood sauce. You can add one whole chili pepper to this sauce if you are a fan of spicy food. Do you want to try something a little different? Spaghetti with Seafood Seafood Risotto  Seafood Salad Seafood Soup Lena Cream of Sea Bream and Seafood Soup Lena Perfect Black Risotto Black Cuttlefish Risotto #seafood #with #tagliatelle #in #tomato #sauce #simple #Mediterranean #food #Italian #recipe #delicious #fishandseafood #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.

Carrot Patties Delicious vegan carrot patties that are quick and easy to prepare, very tasty and ideal for those on a diet. The recipe is economical and can be served as a main course instead of meat or as a side dish. Follow recipe. Ingredients : simple, total time: 50 min. 3-4 serving 600 g carrots/ grated 130 g breadcrumbs 70 g grated Parmesan cheese 2 big eggs 1 small onion/ finely chopped or half medium onion salt and black pepper to taste Olive oil EVO to taste Carrot Patties Preparation : Clean the carrots, peel them and chop them in a blender. Now transfer them to a bowl. Finely chop the onion and add to the carrots, add the eggs, breadcrumbs, salt and Parmesan. Mix everything together until you get a smooth dough. Once you have a uniform mixture, shape a few balls, flatten them and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for about 20 minutes. Remove from the oven and drizzle with a little olive oil, continue baking for another 10–15 minutes, until golden brown, and leave to cool. Serve! Buon appetito! NOTE: If you like it spicy, you can add half a teaspoon of chili powder. You can leave the mixture of these vegetables covered in the refrigerator for up to 2 days, if you don't want to roast them all at once. Do you want to try something a little different? Stewed Carrots with Lemon Juice and Cumin Lena Simple Stew of Carrots -Vojvodina Style Vegetable Fritters Zucchini Meatballs Carrot and Zucchini Sticks #carrot #patties #burger #simple #delicious #vegan #reipe #food #blog #coffeetimelena #healthyfood #healthyrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Hake in Beer A wonderful and simple recipe for preparing hake at home. Hake is a fish without bones, so it is also suitable for younger generations! It is a very tasty and juicy fish, soft on the inside and crispy on the outside, in just half an hour you will have a wonderful meal that goes fantastically with salads, potato salad , Dalmatian chard and potatoes, French fries , mashed potatoes , etc. They are served with tartar sauce or mayonnaise or your favorite sauce with a slice of lemon or parsley, olive oil and garlic dressing. Follow this fantastic recipe! Ingredients : simple, total time: 35 min, 4 serving 1 kg hake fillets/ cut in pieces 5–6 Tbsp flour 1/2 bag baking powder/ 5 g or corn starch salt and black pepper/ to taste 1/2 tsp dry spice Vegeta 140 ml beer 100 ml mineral water Vegetable oil for frying/ or fat Fried Hake in Beer Preparation : If you use frozen fillets, take them out of the freezer the day before and put them in the fridge. When the fillets have thawed, dry them with a kitchen towel. Cut the hake into pieces as desired, set aside. Mix the flour, baking powder, salt, dry Vegeta seasoning in a suitable and slightly deeper bowl and mix with a hand whisk. Add the beer and sour water and mix again until you get a smooth mixture. At the end, add salt and pepper to taste, be careful not to oversalt. Heat the oil over moderate heat. Roll each fillet in the mixture and gently place it in the hot oil, fry several pieces at a time until they are golden brown on all sides for about 5 minutes. Place the fried fillets on a kitchen towel to absorb excess fat. Serve hot with side dishes such as: potato salad , mashed potatoes , French fries , Dalmatian potatoes and Swiss chard with your desired salad, lemon slices. Buon appetito! NOTE: With this fish, you can make a dressing of parsley, garlic and olive oil. Keep the rest of the fish covered in the refrigerator for up to 2 days. Do you want to try something a little different? Fried Fish in the Indian Style Dover Sole fish on Butter simple way Fried Hake with Corn Flour Sea Bream in Oven, my way Hake with Chives Roasted Hake Fried Fish Fried Angler fish Serbian Fish soup Sicilian Fish Soup Fish Stew Lena #fried #hake #in #beer #maindish #foodies #healthyfood #healthy #recipe #foodlover #lunch #dinner #meal #foodblogger #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.

Simple Cherry lazy Pie Quick cake lazy pie with cherries ready in just 30 minutes. On the contrary, lazy pie is the opposite of controversial, it is prepared very quickly! The cake is so soft as a soul and juicy with cherries! You can prepare them from frozen or fresh cherries. A fantastic and fast pie, ideal for unexpected guests and family members. Follow recipe. Simple   Cherry   lazy   Pie   Ingredients : cup 150 ml measure, simple, total time: 45 min. 3 eggs 3 cups of granulated sugar 1 cup liquid yogurt 2 full cups of oil 1 tsp grated lemon zest 3 cups of flour 1 baking powder/ 10 g 500-550 g fresh cherries/ or frozen cleaned powdered sugar for sprinkle Simple   Cherry   lazy   Pie   Preparation : Cherries : If you are preparing this pie from frozen cherries, take it out of the freezer 1 day before preparing this cake, transfer to the refrigerator. Place the frozen cherries on the day of preparation in a deep bowl and sprinkle with 1 spoon of sugar and let everything come together nicely. Strain the cherries after 20 minutes, and set the juice aside. Transfer the cherries to a bowl, and must be pitted. With fresh cherries, you have to clean the stems and the pits, I do this very quickly with the help of a tool to remove the pits. Put them in a bowl and add 1 spoon of sugar and let them sit while you make the sponge cake. Sponge Cake : In another deep bowl, first beat the 3 eggs and 3 cup of sugar into a uniform, smooth and lighter mixture about 5 minutes. Then add 1 cup of yogurt, 2 cup of oil, 1 teaspoon grated lemon and mix again about 2 minutes. Then add flour mixed with baking powder, mix again about 3 minutes until uniform. Grease the baking dish, (spread butter and flour), pour the mixture and level it. Arrange the cleaned cherries as desired and press them into the dough with your finger. Bake in a preheated oven at 180°C for about 27–32 minutes, until the cake is golden brown. After 22 minutes, I covered it with aluminum foil and kept it for 10 minutes, then I took it off and baked the cake until the end. Cover the finished cake with a custom cloth and let it cool. Sprinkle the cooled cake with powdered sugar as desired. With this cake, you can add a scoop of vanilla ice cream or top it with a little juice that you strained if you like a juicier cake. The cake is certainly soft and very tasty, the choice is yours. Cut the cake into cubes and serve! Buon appetito! Simple   Cherry   lazy   Pie   NOTE: Instead of cherries, you can use ripe apricots, ripe peaches, blueberries, strawberries and raspberries. You can add less sugar to the biscuit for one cup and add 1 bag vanilla sugar 10 g, or stevia if you use it. Measure the sugar in grams and mix with stevia as written on the instructions. Keep the cake in an airtight box with a lid for up to 4–5 days at room temperature. Do you want to try something a little different? Lazy Cherry Pie A Simple Cherry Pie Cherry Pie recipe, the best Serbian pie , simple Cherry Tart Cherry Cake, Old recipe Cherry Cake, Old recipe   #simple #cherry #lazy #pie #dessert #cake #cakelover #biscuit #spongecake #dessertporn #dessertlovers #foodies #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.

Baklava with Cherries and Yogurt Juicy and wonderful cherry baklava, soft and full of filling, I usually make it in spring or summer. This cake is made for cherry lovers. For this recipe you will need cherries, thin baklava or pie crusts, sugar, eggs, vanilla sugar and baking powder. The preparation is very quick and easy. Follow this wonderful recipe of mine. Baklava   with   Cherries   and   Yogurt Ingredients : simple, total time: 60 min. 500 g thin crust baking dish 42x24cm For Filling : 1 kg frozen cherries with juice/ pitted 3 eggs 120 g granulated sugar 350 ml yogurt 2 bag of vanilla sugar/ 20 g 1 bag of baking powder/ 10 g For spread : 150 ml minerals water 150 ml oil Syrup : 500 ml water 250 g granulated sugar Baklava   with   Cherries   and   Yogurt   Preparation : Cherries : Remove the frozen cherries the day before preparing this cake and transfer to the refrigerator. Put the cherries in a deep bowl and let them melt completely and adjust to room temperature. Frozen cherries are mostly cleaned, but be sure to check. Set aside. If you use fresh cherries, wash them well and remove the pits from 1 kg of cherries. Place them in a bowl and set aside until needed. Syrup : Make the syrup by mixing sugar and water in a small saucepan and heating it over low to moderate heat. From the boiling point, let it boil for another 5–6 minutes, then turn off the heat. Leave the syrup to cool on the room temperature while you make the baklava. Filling : In a deep bowl, add eggs and sugar and mix with a mixer until foamy, until the texture is smooth and lighter. Then add the rest of the ingredients in order except for the cherries and mix until uniform. Set the finished filling aside. This syrup is poured at the end over the hot baklava, the syrup must cool down well. Working method : Preheat the oven to 190 °C. Leave the 2 empty crusts for the end and put them aside. Save some of the filling for topping the baklava later. Now start preparing the baklava. Grease a 43x24 cm dish and place the first crust and coat it with a mixture of oil and sour water evenly over the entire surface with the help of a brush. . Coat the second and third crust in the same way with a mixture of oil and sour water. Place 3 spoons of egg filling, sugar and yogurt on the third crust. When you have put the filling, spread the cherries evenly along with a little juice. Repeat these steps until you have used up all the ingredients, the first, second and third crusts a coating of oil and sour water, and the third filling plus cherries with a little juice. When you're done, put the last 2 crusts on and coat them with a mixture of oil and sour water and add the filling. Cut baklava into cubes or rhomboids with help of sharp knife. Pour over the rest of the filling (I had about 220 ml of the egg, yogurt mixture left) and shake the pan a little to get the filling into the crust. Bake in a preheated oven at 180°C for about 35–40 minutes. During baking, turn the pan to the other side and after 20 minutes, put aluminum foil on it, especially if your oven is working harder! When the baklava is baked and hot, pour cold syrup over it and let it absorb. When the baklava has cooled, transfer it to the refrigerator for 2 hours. After 2 hours, serve baklava with a cup of tea or coffee. If you prefer, you can sprinkle with powdered sugar. Buon appetito! Baklava   with   Cherries   and   Yogurt   NOTE: Keep baklava in the refrigerator for up to 4–5 days. Do you want to try something a little different? Baklava Lena Baklava with Poppy seeds Baklava with Plasma and Cherries Baklava with Orange topping Lena Baklava Soft Cake My Aunt's Baklava Lena Baklava with Pistachio-Turkish Dessert Baklava   with   Cherries   and   Yogurt   #baklava #with #yogurt #and #cherries #delicious #dessert #cake #pie #simple #recipe #easycooking #blog #coffeetimelena #foodlover #dessertporn #dessertlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Grilled Squid in the Mediterranean style A very quick and simple summer meal of fried squid in the Mediterranean style. In this recipe, it is important that the squid are well dried and that you clean them well from the inside, and separate the heads, all liquid must be removed, so it is best to put them in a strainer and let them stand for a while and then dry them well with a kitchen towel, to avoid oil splashing when frying. With this recipe you will need wine, parsley, garlic and lemon. As a side dish, Swiss chard with potatoes, rice or french fries go well with this dish. The squid is very delicious and juicy and full of sauce. You will get a wonderful lunch, better than in a restaurant! It is quick to prepare and very easy! Follow the recipe. Grilled Squid in the Mediterranean style Ingredients : simple, total time : 45 minutes, 2-3 serving 1 kg fresh Squids/or frozen cleaned Olive oil EVO to taste salt and black pepper to taste Topping : 120 ml white wine 3–4 big cloves of garlic/ minced 1/4 tsp salt/ or to taste 2 Tbsp fresh chopped parsley leaves 50 ml Olive oil EVO 1 jar For serving : Swiss chard with potatoes l ook here recipe lemon/ cut in slices Grilled Squid in the Mediterranean style Preparation : If you use frozen squid, take them out of the freezer a few hours earlier or a day earlier and transfer them to the refrigerator. Wash and clean the squid and remove the heads. Dry them well with kitchen paper, salt to taste and add pinch of black pepper, set aside. Take a small jar and pour wine, chopped parsley, chopped garlic, olive oil and a little salt. Close the jar and mix well for a few seconds and set aside. Pour 4 spoon olive oil into a larger pan, but not too much! Approximately 4–5 spoons, since it is a larger quantity. Heat on the moderate heat, add the squid you have prepared and fry in oil until golden brown. Wait for the liquid to come out of the squid and for them to brown. Stir occasionally every 5 minutes. During frying, turn I to the other side. Cooking is approximately 12–15 minutes. When the squid are golden brown, and the liquid has almost evaporated, let it fry another 4 minutes with constantly stirring. Now add the mixture from the jar (shake the jar once more) pour the ingredients over the squid. With a wooden spoon, while stirring, scrape the bottom of the pan to remove all the flavors of fried squid, so the taste will be even better and tastier! Simmer for a 3–4 minutes, until the alcohol evaporates, then remove from the heat. (If you want more sauce, add a little water, about 70 ml, and let it simmer for about 2–3 minutes, then pour it over the squid.) Serve with Swiss chard and potatoes or French fries, or rice with a slice of lemon. Enjoy a wonderful dish of squid and sauce in the true Mediterranean way. Buon appetito! NOTE : If you have squid left over, don't leave it for tomorrow but use it for dinner, it's definitely light food! Grilled Squid in the Mediterranean style Do you want something a little different? Fried Squid Simple Way Squid Stuffed with Rice Squid in the Sicilian Way Pasta with Prawns and Squid Squids in Tomato Sauce Big Squids on the grill Grilled Squid in the Mediterranean style #grilled #squid #in #the #Mediterranean #style #simple #recipe #delicious #food #fishandseafood #seafood #healthyfood #swisschardandpotatoes #healthyrecipe #Mediteranneanfood #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Swiss chard with Potatoes in an economical way A wonderful and tasty side dish of Swiss chard with potatoes that goes well with all kinds of river and sea fish, economically made without many additives and ingredients. It is a very tasty and healthy side dish in addition to fish, it can go with steaks or rump steaks. It is quick and easy to prepare, you only need a few minutes to get this wonderful side dish. Follow recipe. Ingredients : simple, total time: 2 serving water as needed 3 medium potatoes/ diced 500 g fresh Swiss chard Olive oil EVO salt and pepper to taste 100 ml liquid in which Swiss chard and potatoes were cooked Swiss chard with Potatoes in an economical way   Preparation : First, wash the Swiss chard well and put them in a colander. Fill a medium pot with water and add 1 teaspoon of salt. Wait for it to boil. During this time, peel the potatoes and cut them into pieces. When the water boils, add Swiss chard and cook for about 4–5 minutes until they become limp. With the help of a slotted spoon, remove the Swiss chard and transfer it to a strainer and let it cool for about 10–15 minutes. Add potatoes to the same water and cook for about 15 minutes. Towards the end, catch the liquid with a small cup and put it aside, strain the potatoes and let them cool for about 10 minutes. Pour about 4 spoons of oil into a deep wok pan, add the potatoes, fry for about 3 minutes, add the liquid from the Swiss chard, salt and black pepper to taste, cook for about 5–6 minutes. After the elapsed time, add Swiss chard, salt, pepper as needed, 2 spoons of olive oil, stir all well for about a minute, turn off the heat. This side dish goes fantastically with fish, squid and steak. Enjoy good tastes! Buon appetito! NOTE: Keep the rest of the food covered for 1 day in the fridge. Swiss chard with Potatoes in an economical way   Do you want to try something a little different? Swiss Chard Dalmatian Style Swiss Chard with Boiled Potatoes #Swisschard #with#Potatoes #in #an #economical #way #sidedish #lunch #dinner #healthyfood #food #holidayrecie #summerrecipe #foodlover #coffeetimelena #foodblogger #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tripe-Strips my way Tripe in a delicious way for several people and prepared in a kettle in a larger company and in nature. I always prepare it in this way, but in a smaller quantity, I will leave you at the bottom of the column the exact quantities that go for 2–4 people and lunch for two days if there are fewer of you. Tripe is very tasty and in an irresistible juice. This dish I prepare maybe once a year so that I don't have any cravings like my Paolo, who adores them. It is important for this dish that you soak the tripe in water the day before and cook it for about 40 minutes, and then add new water. In this way, the smell that is strong will be lost and tripe will be soft, and you will adjust the taste with the addition of various vegetables that give a phenomenal taste! Do this the day before so you don't waste time and leave it in fresh water in the fridge, so the preparation will go faster. Let's make it and enjoy the same taste and smell. Follow recipe. Tripe-Strips   my   way Ingredients : medium, total time: 150 min,, 6-8 serving For Tripe for 8 serving : 2 kg of washed beef tripe-cut into pieces short strips 1/2 leek/ finely chopped 1 stalk celery/ finely chopped 2 Tbsp lard/ or oil 1 kg of onion/ finely chopped 6 cloves of garlic/ minced 3 Tbsp of red ground pepper 1 tsp hot red ground pepper/ or red-hot crushed flakes 5 Tbsp of tomato purée 5 dried pieces of tomatoes/ or 2 medium tomatoes chopped a pinch of thyme salt and black pepper to taste 10 peppercorns 2 bay leaves 1-2 Tbsp fresh parsley/ finely chopped 1 liter of beef broth/ or water as needed + 1 Tbsp bio dry spice Vegeta 200 ml water/ or as needed Tripe-Strips   my   way Preparation : NOTE : Before you start preparing tripe, wash, and clean them well the day before cooking. Soak in water and cook for 40 minutes, then discard the water and pour new water and cook for another 40 minutes, until they soften well. After the spinning time, strain and cut them into short strips. Cover in a bowl and leave in the fridge until tomorrow before preparing. When you go through all these steps, the next day, during cooking, it will be easier and will take less time. Processing : Prepare the vegetables, wash and chop everything into small pieces and set aside. In a medium pot of 4 liters, put the fat or oil, heat it on moderate heat, add the chopped onions, stew until it softens and becomes transparent. Cook covered with occasional stirring for about 15–20 minutes on low heat. Then, add chopped celery and leek simmer until soft, reduce the heat. Simmer for about 10–15 minutes and with occasional stirring. After the elapsed time, add the chopped dry tomatoes, stir and let it simmer in the vegetable juice for about 8–10 minutes, stirring occasionally. Add chopped garlic, stir all well, as soon as the garlic emits its fragrance, add: sweet red ground pepper, hot ground pepper, stir quickly, simmer for about 2 minutes, stirring constantly. Add the broth just enough to cover the vegetables (1/2 broth), chopped tripe, bay leaf, peppercorns, and stir well. Cook for about 15 minutes and then add the rest of the broth again to cover all the ingredients in the pot. Let it cook for about 20–25 minutes. When the time has passed, add the tomato paste, salt, black pepper to taste, stir well add the broth again. Cover the pot, cook until all ingredients are well softened, covered with occasional stirring for about 60 minutes, on low to moderate heat. Sprinkle with finely chopped parsley 5 minutes before the end. Turn off heat. Serve warm. Buon appetito! NOTE: Keep the tripe covered in the refrigerator for up to 2–3 days. Ingredients: The same recipe for fewer people, smaller amount, 2-4 serving 850 g tripe/ cut into short strips 1/4 leek/ finely chopped 1 /2 stalk celery/ finely chopped 1/2 Tbsp pork lard/ or 4 Tbsp oil 2 big gold onions/ finely chopped 3–4 cloves of garlic/ minced 1 full Tbsp red ground paprika 1/2 tsp red-hot ground pepper/ or 1 tsp if you like spicy 2 Tbsp tomato concentrate 2 dried pieces of tomatoes/ or 1 medium tomato chopped 2 bay leaf 1/2 of thyme/ or to taste salt and black pepper to taste 200 ml water/ or as needed 10 peppercorns 500 ml beef broth/ or 500 ml water +1/2 Tbsp dry spice Vegeta 1 Tbsp fresh parsley _________________________________ Since there is less onion in this recipe, simmer the onion for about 5–10 minutes Tripe-Strips   my   way Tripe-Strips   my   way Do you want to try something a little different? Tripe Lena Tripe Lena #tripe #scraps #myway #food #stew #stomach #pig #cow #ship #goat #simple #delicious #serbianfood #serbianrecipe #recipe #lunch #maindish #lunch #serbianfood #easycooking #foodblogger #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.

Omelet with L eek leaves A wonderful meal for breakfast, omelette combined with leek leaves. The recipe is for one person, in case you need to increase the ingredients for more. You can add half an onion chopped into ribs and some diced bacon or prosciutto in addition to this recipe. This meal is ideal for breakfast. Follow recipe. Omelet   with  L eek   leaves   Ingredients : simple, total time: 10 min., 1 serving Olive oil EVO 2 green leaves of leek/ finely chopped 2 eggs salt to taste pinch of black pepper Omelet   with  L eek   leaves   Preparation : Wash the leek leaves and cut them in half as much as you can and chop them finely. Beat the eggs, add salt to taste and a pinch of pepper. Heat the oil in a 20 cm pan, add the leek leaves and fry until they soften for about 5 minutes, stirring occasionally. After that, add beaten eggs and scramble them on the bottom of the pan like pancakes when you work. Fry for about 4 minutes, then with the help of a thin spatula, fold the omelet and bake for another 2 minutes. Then turn to the other side and cook for as long. Attach the plate to the pan and drop the omelet directly. Serve immediately with a piece of bread and some yogurt. Buon appetito! NOTE: Along with this omelette, you can bake onions cut into ribs, or add diced bacon, or some ham. In that case, add more eggs and a bigger pan. This recipe is for one person. Omelet is healthy and full of selenium and is always pleasant in the morning for breakfast. Do you want to try something a little different? Avocado with Egg Ham and Eggs with Bacon and Sausages Ham and Eggs English Breakfast Pie Potatoes with Eggs and Cheese Mixed Salad with Eggs #omelet #with #leek #leaves #breakfast #food #dinner #simple #recipe #blog #healthyfood #healthyrecipe #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mixed salad with Broccoli and Potatoes A wonderful and refreshing mixed salad with broccoli and potatoes, ideal for summer days and winter. You can serve it with other dishes as a salad or as a side dish as a healthy addition to some fish or meat. The preparation is very quick and simple. Follow recipe. Ingredients : simple, total time: 30 min. 3 serving 1/2 pack mixed salad 3 medium potatoes/ diced 1 /2 head broccoli salt and pepper to taste Olive oil EVO apple acid vinegar to taste Mixed salad with Broccoli and Potatoes Preparation : Prepare all ingredients as described above. Peel the potatoes, cover with water and add a teaspoon of salt, cook in a small pot for about 22 minutes, then strain and let cool at room temperature. At the same time, put another pot with water and wait for it to boil. Add broccoli separated into smaller florets to the boiling water and cook for 6–7 minutes, if you like it hard, if you prefer a soft version, then extend it by 1–2 minutes. After that, strain and let it cool like a potato at room temperature. When the vegetables have cooled, add them to a deep salad bowl and add the mixed and washed salad, add salt and pepper to taste, pour over olive oil, mix everything with two spoons and transfer to the refrigerator to cool for at least 30 minutes before serving. This salad goes fantastically with all dishes, fish or meat, you can also serve it as a light side dish with meat, and it is pleasant and refreshing during the summer. Buon appetito! NOTE: You can add a boiled egg and a dressing such as mayonnaise or sour cream to this salad. Keep the rest of the salad covered in the refrigerator for up to 2 days. Do you want to try something a little different? Potato Salad Beetroot Salad Seafood Salad Octopus Salad S hop Salad Matavilz Salad Healthy Beetroot Salad Russian Traditional Salad Yogurt Salad Broccoli Salad #mixed #salad #with #broccoli #and #potatoes #simple #delicious #recipe #food #summer #winter #holidayrecipe #healthyfood #vegan #foodblogger #foodies #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stuffed Squid Delicious stuffed squid, a summer meal, is prepared quick and simply. Very tasty stuffed with boiled ham and Gouda cheese. Swiss chard with potatoes goes well with this meal and it is a light version. You only need a few minutes for this meal. Follow the recipe. Stuffed   Squid   Ingredients : simple, total time: 25 min. 2 serving Olive oil EVO 10 Medium Squid/ cleaned and separated heads boiled ham/ cut into thin pieces 6 cm Gouda cheese/ cut into strips thickness 5 mm and halved salt and black pepper to taste 2 Tbsp fresh parsley/ finely chopped 2 cloves of garlic/ minced lemon slices side dish Swiss chard with Potatoes look here recipe Stuffed   Squid   Preparation : Wash the squid and separate the heads and clean the inside. Dry them well with kitchen paper. Cut the Gouda into smaller sticks 5 mm thick, and cut the ham into thinner slices about 6 cm wide, enough to fit a stick of cheese. Place each twisted piece of ham with cheese inside the squid, add salt and pepper to taste. When you have prepared them all, pour very little olive oil on a medium heat in a pan, you can also do this on the grill if you have one by applying a little oil with the help of a brush. Lay the squid and fry each one in oil until they turn golden brown, 4–5 minutes each side. When you have fried the first side, add the heads. During frying, add very little oil as needed. Sprinkle with chopped parsley, minced garlic and olive oil at the very end, turn off the heat, Serve immediately with Swiss chard with Potatoes or French fries, green salad and slice of lemon. Buon appetito! NOTE: 5 stuffed calamari is enough for one person. If you need more people, double the amount of food. You can put the olive oil dressing, chopped parsley and minced garlic in a small jar, shake it and pour it on, then fry it for a few seconds. If you like it spicy, you can top it with a little chili oil or add a pinch of hot pepper. Do not leave the squid for tomorrow because they are never fried twice and they are not eaten cold, make exactly how many portions you need! Stuffed   Squid   Do you want to try something a little different? Squid Stuffed with Rice Big Squids on the grill Squids  in Tomato Sauce  Fried Squid Grilled Squid Fried Squid Simple Way #stuffed #squid #food #seafood #simple #delicious #recipe #homemade #grill #ham #Goudacheese #easycooking #grilled #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Authentic Tartare Sauce This is an authentic French recipe for tartar sauce. You can also combine it with other herbs if you don't have certain foods in the house, for example with parsley, allspice, in any case you will get a fantastic taste. It is prepared very quickly and simply. This sauce is served with fish, meat, salads and sandwiches. Follow recipe. Ingredients : simple,mtotal time: 20 min. 230 g mayonnaise 1 Tbsp capers/ finely chopped 1 bunch of parsley/ finely chopped 2 pickles/ finely chopped 1 hard-boiled egg yolk 1 bunch of tarragon/ or anise 1 Burgundy mustard 1 bunch chervil/ finely chopped 1 onion/ finely chopped salt and black pepper to taste Authentic   Tartare Sauce Preparation: Finely chop the pickles and capers. Peel the spring onion and finely chop it. Then chop the tarragon, parsley and chervil. In a bowl, mix the mayonnaise, hard-boiled egg yolk, Burgundy mustard, pickles, capers, tarragon, parsley, chervil and onion. Season with salt and pepper. Mix well or blend. Serve tartar with fish, meat, salads or sandwiches. Enjoy! NOTE: Keep the sauce covered in the refrigerator for up to 2 days. Do you want to try something a little different? Tartar Sauce Mayonnaise Homemade Horseradish Sauce Garlic Sauce -Toum Salmon in Spinach Sauce Garlic Sauce Parsley Sauce Weed Dill Sauce PHOTO SOURCE: https://www.freepik.com/free-photo/cream-salad-bowl_1287390.htm#fromView=search&page=1&position=26&uuid=1e197818-653b-4898-b146-ffc5785268da&query=tartar+sauce #Authentic #tartare #sauce #homemade #simple #recipe #sauceandcreams #food #fish #meat #salad #sendwich #easycoooking #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Swiss chard Soup This soup is ideal when you make Swiss chard with Potatoes as a side dish for fish or squid. When you cook Swiss chard, it's a shame to throw away the liquid because it's full of vitamins. For this recipe you will need fresh Swiss chard, 1 cup mixed vegetables for soup, 1 cube for soup or dry season Vegeta, some boiled Swiss chard, butter and garlic. As you like, you can add sour cream or cooking cream and 1 egg yolk. The preparation is very quick and simple. Follow recipe. Swiss   chard   Soup Ingredients : simple, total time: 35 min., 4 serving 700 ml water liquid of boiling Swiss chard 1 cup mixed vegetables for soup frozen/ 200 ml 2-3 Tbsp boiled Swiss chard 25 g butter 2 cloves of garlic/ minced 1 flat Tbsp flour 1 cube for soup salt and pepper to taste 100 ml cooking cream/ or 1 Tbsp Philadelphia +50 ml milk-optional 1 egg yolk/ optional chopped parsley/ as you like Swiss   chard   Soup Preparation : Pour 1 liter of water into a large pot, add a flat teaspoon of salt and wait for it to boil. In the meantime, wash the Swiss chard well and leave it in a colander to drain. When the water has boiled, add Swiss chard and cook for about 5 minutes. Remove the Swiss chard with a slotted spoon and leave to cool. Separate 2–3 spoons of chard, and with the rest make a side dish that goes with fish or squid, chard with potatoes, see the recipe here . Separate 600-700 ml of liquid and put it in a bowl. In a medium pot, pour the butter and heat it over low to moderate heat. When the butter has melted, add the minced garlic, stir for a few seconds, as soon as it smells, add a spoon of flour and mix well. After a minute, pour in the Swiss chard liquid and add the frozen vegetables, mix and cook for about 25 minutes. In the meantime, add the soup cube and continue cooking until the end. Control the taste and add spices as needed. If you want, you can add mixed cream and egg yolks or 2 spoons of semolina. (In a small cup, mix the cooking cream with the one yolk and a little pepper. Combine it all well.) When the soup has already started to boil and vegetables are already soft, add chilled Swiss chard, and stir. Remove the soup from the heat, pour in the mixture of cream and egg yolk, and mix quickly. Sprinkle with chopped parsley return to the heat for few seconds, turn off the heat. Serve warm immediately. Buon appetito! NOTE: This soup belongs to those quick and very simple recipes, especially those that are necessary for us during the summer and full of vitamins. If you want a thinner soup, add water as desired. Instead of sour cream and egg whites, you can add about 2 spoons of semolina. I used Philadelphia mixed with a little milk and egg yolk in this recipe. Keep the soup in the fridge for up to 1 day, if you added egg yolks, if you added semolina keep for up to 3 days. Do you want to try something a little different? Cabbage soup Lentil Soup Pumpkin Soup Leek Soup Tomato soup with Tortellini Lamb Soup with Noodles Serbian Fish soup Creamy cauliflower soup Potato Soup Veal Soup Veggie Soup Minestrone Soup White Thick Chicken Soup #Swiss #chard #soup #food #simple #vegetables #easy #quick #fast #healthy #healthyfood #healthyrecipe #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.

Greek Baklava without Crust A fantastic Greek dessert of baklava without a crust, it is very simple and quick to prepare, very tasty and juicy. In summer, it is refreshing and a real pleasure, in bytes. Ingredients : simple, total time: 50 min. For Baklava: 3 eggs 150 g of sugar 12 Tbsp of milk 12 Tbsp of oil 12 Tbsp of wheat semolina 12 Tbsp of flour 1 bag baking powder/ 10 g 200 g of ground walnuts For Sprinkling : 400 g of sugar 450 ml of water Greek   Baklava   without   Crust   Preparation : Beat the eggs with the sugar until foamy, then add the rest of the ingredients, including the ground walnuts, and mix well using the bottom-up technique. Pour the mixture into a 20 x 25 cm baking tray previously oiled and sprinkled with flour. Level the surface with a spatula. Bake in a preheated oven at 200 °C until the crust is golden brown. While the crust is cooling, prepare the syrup. Boil the sugar and water until they become a thick syrup. When the crust has cooled, cut it into cubes and soak it well in warm syrup. Leave the baklava to cool, then decorate it with ground walnuts. Now your delicious baklava is ready to serve! Enjoy its rich flavors! Buon appetito! NOTE: You can put less sugar in the syrup for 200 g if you don't like it too sweet! Keep baklava in the fridge, up to 4 days, especially on summer days, because that way it will be much more pleasant and refreshing. Do you want to try something a little different? Baklava Lena Homemade Baklava dessert Dry Baklava Baklava with Orange topping Lena Baklava with Plasma and Cherries Baklava Soft Cake My Aunt's Baklava Lena My Aunt's Baklava Lena PHOTO SOURCE: https://www.freepik.com/free-photo/side-view-traditional-oriental-dessert-baklava-decorated-with-walnuts_7721880.htm#fromView=search&page=1&position=48&uuid=5b9eaff8-786a-4031-915f-a2249d767885&query=baklava #Greek #baklava #without #crust #dessert #food #cake #walnuts #simple #recipe #delicious #greekfood #greekrecipe #easy #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stewed Swiss chard Chard is very healthy and should always be consumed when the season of summer and spring comes. As a side dish, it goes well with meat and fish and is full of necessary vitamins. I usually adore it and prepare it like spinach. Follow the recipe. Ingredients : simple, total time: 35 min, 4 servings 1 kg Swiss chard Olive oil EVO to taste 50 g butter 3 cloves of garlic/ minced liquid of boiled Swiss chard salt and pepper to taste 1 flat tsp dry spice Vegeta Stewed Swiss chard Preparation : First, wash the Swiss chard well under running hot water and leave it in a bowl. Wash in multiple cycles. Add half the amount of water to a deep pot and bring it to a boil over moderate heat. When the water starts to boil, add Swiss chard to the pan and boil for about 5 minutes. Remove the chard with a slotted spoon and place in a colander, to drain well. When you have finished them all, use a small cup to scoop up the liquid in which the Swiss chard was cooked. You can make soup from this liquid, see the recipe here . It is a shame to throw away this liquid because it is full of vitamins. Put 3 spoons of olive oil in the wok pan, when it is heated on low moderate heat, add the butter and wait for it to melt, add the chopped garlic, as soon as the onion smells, add the Swiss chard, mix everything. Immediately add the Vegeta dry seasoning, a little salt and pepper to taste. Now add 150 ml of chard liquid and simmer for about 10–15 minutes. Simmer until the liquid has almost evaporated, and the Swiss chard is well softened. Turn off the heat. Serve as a side dish with the main course. Buon appetito! NOTE: In stewed Swiss chard if you don't want it, you can avoid garlic if you don't like it. I did not chop the Swiss chard after cooking, because there is no need, but you can cut them in half if you want. If you like it creamier, you can add 100 ml of milk and let it simmer longer, about 10 minutes. Keep the rest of the Swiss chard in the freezer for up to 2 days. Do you want to try something a little different? Swiss Chard with Boiled Potatoes Swiss Chard Dalmatian Style Boiled Chard in 3 Different Ways Spinach with Potatoes #Stewed #Swiss #chard #healthy #food #sidedish #simple #recipe #delicious #easycooking #blog #coffeetimelena #healthyrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Poppy cake with white Chocolate and Topping This is a real summer refreshing poppy seed cake, very quick and easy to prepare. The cake is without eggs and flour, it is very juicy and delicious, and what is important is that it is not baked. In this recipe, I used poppy seeds that I had left over from the winter, and I just had all these ingredients at home. So let's make it and enjoy together in bites! I believe that the first time you make it, it won't be the last time! Follow recipe. Poppy cake with white Chocolate and Topping Ingredients : simple, total time: 40 min. Poppy Seed Base : 1 liter of milk 100 g semolina 200 g of ground poppy seeds 200 g ground Plasma biscuits 150 g of granulated sugar 2 bag vanilla sugar/ 20 g 170 g melted butter 50 g-100 g raisins/ optional mold 20-22 cm For Decoration : 150 ml of sweet cream 180 g of white chocolate Topping : 200 ml cherry juice 1 sheet gelatin + 70 ml water 2 Tbsp granulated sugar Poppy cake with white Chocolate and Topping Preparation : First, grind the poppy seeds twice if they are coarsely ground. Also grind the plasma biscuit into a fine structure. Pour a liter of milk into a deep pot and heat it over low, moderate heat. When the milk has warmed before boiling, add semolina in a thin stream and mix at the same time. Cook for about 3 minutes and stir until it thickens. Remove the semolina from the heat and add ground poppy seeds, sugar, vanilla sugar and ground plasma biscuits to it, mix everything well on a low, moderate heat for a few minutes. When you have combined all the ingredients, add the melted butter and handful of raisins, mix with spoon everything again until it is a uniform cream. Take a round or square mold and line it with baking paper. Pour the finished chilled mixture, distribute evenly and level with a spatula. Place the mold with the filling in the fridge to cool, while you make the white chocolate decoration and the cherry topping. In a small saucepan, pour the sweet cream and broken chocolate, mix on a low-moderate heat until the ingredients are combined into a creamy structure. Pour over the cake and smooth it evenly with a knife and put it aside. Pour a sheet of gelatin into a little water and wait for it to swell for about 10 minutes. Pour the cherry juice into another small pan and add the sugar, mix on a low, moderate heat. Add gelatin and stir until the mixture thickens, remove from heat. With the help of a spoon, pour over the cake and sprinkles as desired. Return the cake to the refrigerator for 3–4 hours. After the elapsed time, cut the cake into slices and serve. Buon appetito! NOTE: If you want, you can use brown sugar instead of white, but add 2 spoons of honey. Keep this cake covered in the refrigerator for up to 5 days. Do you want to try something a little different? Poppy Seed Tart Baklava with Poppy seeds The Best Strudel with Poppy Seeds & Apples and Walnuts – Lena Soft Hungarian Strudels - with a lot of Filling Buhtle Buns Raspberry Truffle Cheesecake #Poppy #cake #with #whiteChocolate #and #Topping #dessert #juicy #summer #holiday #recipe #simple #delicious #nobake #easycooking #nobake #food #dessertlover #cakelover #dessertporn #foodporn #filing #topping #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.

Walnut Carrot cake A wonderful and juicy carrot and walnut cake, the preparation is very quick and simple. For this cake you will need orange, nutmeg, walnuts, raisins, carrots, flour, neutral cheese, oil, sugar. Let's make it together and enjoy this summer and refreshing cake. Follow recipe. Ingredients : simple, total time: 60 min. Crust : 4 medium eggs 200 g brown sugar/or white sugar 150 ml vegetable oil 300 g grated carrots/ 350g unpeeled 250 g wheat flour 1 orange zest/ washed well, grated 10 g cinnamon pinch of nutmeg 1/2 tsp salt 1/2 tsp baking soda 1 bag vanilla sugar/ 10 g 80 g walnuts 80 g raisins White Filling : 500 g Philadelphia cheese 150 g powdered sugar/ or 40 g maple syrup 1/2 grated orange zest/ washed well, grated Walnut Carrot cake Preparation : Preparation of ingredients : Soak the raisins in lukewarm water and let them stand for 20 minutes. After the spinning time, drain the water and lightly press the raisins and then dry them with kitchen paper. Set aside. Put the walnuts in a pan and fry them without oil for about 5 minutes on moderate heat, while stirring. After that, chop them into smaller pieces. Now clean 350 g of carrots, we will need 300 g of cleaned carrots. Grate them finally, so that it can be nicely combined in the crust. Add the grated orange peel to the grated carrots, mix and set aside. When grating, make sure that the white part of the orange is not caught. Crust : In a deep bowl, add eggs, sugar, vanilla sugar and mix well with a mixer until the mixture becomes lighter and thicker. When the mixture has become lighter after 5 minutes, add the oil and mix again. Add sifted flour mixed with baking powder and other ingredients from the description for the crust to those ingredients. Mix everything well with a spatula, until the mixture is uniform. (First, mix all the ingredients with flour in another bowl and only then add them.) Now add the grated carrot and raisins and combine everything again with a spatula. Preheat the oven to 180°C. Line a baking tray with baking paper and pour the batter onto it. Spread it evenly with a spatula, including the edges. Place on the middle shelf of the oven in static mode, bake for about 25 minutes. Check with a toothpick; it should come out clean when the cake is done. When the crust is ready, let it cool for a few minutes. Remove the uneven edges from all sides, then cut into 4 equal parts, remove gently the baking paper and put the edges of the uneven crust that you cut to the side, you will need them later. Leave the crusts to cool at room temperature. Now make the white filling. Filling : In a deep bowl, mix Philadelphia cheese, sugar, 1/2 grated orange peel mix everything well for about 5 minutes, until smooth and uniform. Divide the cream into 5 equal parts. Finish cake : 4 parts go for coating the crust and 5 parts for decoration and outer sides. When you have finished coating all the crusts, decorate the cake on all sides and the top of the cake, sprinkled with crushed crumbs, add walnuts on top as a decoration if desired. Put the prepared cake in the refrigerator to cool for 2–3 hours. Cut into slices and enjoy this juicy cake. Buon appetito! NOTE: You can make this cake with two layers and the cream goes in between and the third part goes on the outer part of the cake, if you plan to make it for someone else. Keep the cake covered in the refrigerator for up to 4 days. You can also pack this cake in the freezer in special boxes with a lid, or simply wrap it in aluminum foil for up to 2 months. Do you want to try something a little different? Simple Walnut Loaf Walnut Bars Apple Walnuts Tart Soft Walnut Dessert Cake with Walnuts and Chocolate Instant Coffee Cake with Walnuts and Cream Coffee Cake Coffee Walnut Cake Coffee Walnut Cake Tiramisu White Cake The Best Tiramisu Lena #walnut #carrot #cake #simple #recipe #dessert #dessertporn #dessertlovers #food #cake #cakelover #homemade #easycooking #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.