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## Savory Rump Steak with Mushroom Sauce and Asparagus Rump steak with Mushrooms sauce and Asparagus Rump steak with rich mushroom dressing and asparagus. A delicious, healthy and rich dish that is prepared very simply. You can combine this healthy dish with rice or boiled potatoes if you want a richer meal. I recommend that you start by preparing the mushroom sauce first, then the asparagus, and then the rump steak. Before starting the preparation of this dish, see the NOTE in the lower part of the text. Follow recipe. Rump steak with Mushrooms sauce and Asparagus Ingredients : simple, total time: 75 min. 2 serving For Rump steak: 3 Tbsp Olive oil EVO 4 fatter rump steak 40 g cube of butter 2 sprig rosemary 1 big clove of garlic/ crushed 1 tsp dry thyme 3 tsp of mustard salt and black pepper to taste Mushrooms sauce : 3 Tbsp Olive oil EVO 1/2 small onion/ finely chopped or 1 shallot 300 g button mushrooms/ cut into leaves or other brown mushrooms 30 g dry Porcini mushrooms 40 g of butter 1/4 tsp salt 1/2 tsp black pepper/ or to taste 2 big cloves of garlic/ minced 350 ml vegetable broth 130 ml white wine 1 full tsp of flour + 130 ml of water 1 tsp dry parsley/ optional 1 full tsp sour cream/ or Philadelphia and: 1 bundle of Asparagus/ 16 pieces water salt to taste a little Olive oil for frying as you like Rump steak with Mushrooms sauce and Asparagus . Preparation : Mushroom Sauce : Prepare all the ingredients as described above. Dry Porcini, soak them in white wine with 50 ml of water and leave for about 20 minutes. Add olive oil to the wok pan and heat over low to moderate heat. Add the chopped onion and simmer for a few minutes until softened. When the onion softens, add chopped mushrooms, salt and black pepper, and cover. Cook until the mushrooms release their water, soften and change color. Pour the liquid with Porcini, cook until alcohol evaporates about 10 minutes, covered to low moderate heat. Then pour in vegetable broth, let it simmer until 1/3 of the liquid evaporates, about 15 minutes half covered. Add the cube of butter, minced garlic and mix well. When the garlic released its scent, mix 1 full teaspoon of flour with a 130 ml water in a cup, then gradually add to the sauce and stir until it thickens. Simmer for another 5 minutes, then sprinkle with dry parsley. Reduce the temperature and pour in the sour cream or Philadelphia, stir about 1 minute, and set aside. Asparagus : Clean the bottom hard stalks of the asparagus. Cook in boiling and salted water for about 12 minutes. Check with a fork if they are soft. (If you bought young Asparagus, cook them in boiling water for about 6 minutes.) Take them out and dry them well. If you want, you can fry them in a little olive oil or leave them as they are. Ramsteak : Salt and pepper the rump steaks on both sides, coat one side with thyme and the other side with mustard in a thin layer. Add 3 spoons of olive oil, rosemary and crushed garlic to the pan and wait for it to heat up on a low, moderate heat. Add the side of the rump steak that is not coated with mustard, put it first on the bottom of the pan, fry until golden brown, then turn to the other side. When the other side is browned add a cube of butter over each rump steak, wait for the sauce to form, reduce the heat, fry for a 5–7 minutes, then turn off the heat. Serve warm the rump steak with its sauce on a plate, pour the mushroom sauce over it and add the asparagus. Buon appetito! Rump steak with Mushrooms sauce and Asparagus NOTE: For the broth, I used a Knorr soup cube made of Porcini mushrooms, it will give a taste better! I used Pleurotus eryngii - Cardoncelli effettutati for the mushroom sauce. They do not release liquid like ordinary mushrooms, so it is only necessary to fry them for about 3–4 minutes, then immediately add the Porcini with wine and water. If you use button mushrooms, wait for the liquid to evaporate, then add the Porcini with the wine and water. I added very little salt and 1/2 teaspoon of pepper to the mushroom sauce. Do not poke rump steak with a fork or beat it! Keep the rest of the food covered in the refrigerator for up to 1 day. Heat in a pan or microwave. Do you want to try something a little different? Rump steak with Arugula and Parmesan Delicious Pork chops in Mushroom sauce Steak in Sauce Rump steak with Mushrooms sauce and Asparagus Rump steak with Mushrooms sauce and Asparagus. #rumpsteak #with #mushroomsauce #snd #asparagus #meat #delicous #food #maindish #lunch #dinner #meal #healthyfood #recipe #easycooking #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.

Cannelloni with Mushrooms and Bacon in Béchamel sauce A wonderful Italian dish of cannelloni, combined with mushrooms and bacon in béchamel sauce. I just adore Italian cuisine because there are so a good deal of pasta, perfect for preparing incredible specialties. All the pasta is phenomenal, and so are these impressive cannelloni. Try this recipe, you will not regret. The taste is phenomenal, you will see for yourself. Ingredients : cook all on low moderate heat, baking tray 25×25 cm, total time: 80 min 4 persons 12–14 cannelloni Fill: 500 gr mushrooms/ cut in leaves 2 Tablespoons olive oil 2 onions/ finely chopped 2 cloves garlic/ finely chopped 1 tsp dry spice /Vegeta 1 Tablespoon butter 1/2 tsp salt 1 tsp pepper 1 tsp thyme 2-3 full Tbsp sour cream/ or Philadelphia cream 2 full Tbsp fresh parsley/ finely chopped For Sprinkle: 200 g bacon/ diced 250 g of Gouda cheese to sprinkle on the cannelloni 1 teaspoon dried oregano for sprinkle on the béchamel sauce 100 gr freshly grated Parmesan Cheese/ every level and on the top 2-3 Tbsp tomato pasta over béchamel Béchamel sauce Ingredients: 570 ml milk 50 g butter 50 g flour 1/2 tsp salt A pinch of nutmeg For Béchamel sauce, see here recipe preparation! Cannelloni with Mushrooms and Bacon in Béchamel sauce Preparation: Fill: Finely chop the onions and fry it in oil 10 min. Add 1 teaspoon of Vegeta / dry spice and stir. Add mushrooms and cook well on low to moderate heat, cover pot and wait for the water to evaporate. Leave some liquid for the topping. Cooking 20-25 min), then add the garlic, butter, and mix well. Season with salt and pepper. Cook more for 5 minutes. Extinguish the fire and finally add 2-3 full tablespoons sour cream or Philadelphia cream, 2 full Tbsp chopped fresh parsley and mix well. Fill is ready. In another pan, fry the bacon chopped into thin sheets. Bake until it is just a little transparent, be careful not to overcook. When done, turn off the heat and set aside For Béchamel sauce, see the preparation process When the béchamel done, start filling and arranging the cannelloni. Processing: When is all done, you can fillet your cannelloni. Fill the cannelloni and arrange in the casserole previously greased with béchamel sauce and tomato paste, arrange the cannelloni stuffed next to each other. This is the order: (1st level-béchamel sauce + tomato paste + thyme + cannelloni stuffed + bacon + Gouda cheese +béchamel sauce + tomato paste + thyme + Gouda cheese), and repeat. When you reach the end with the rest of the béchamel pour over the cannelloni, add the rest of the tomato paste and sprinkle with Gouda cheese, Parmesan cheese and oregano. Bake at 180 °C for 30–35 minutes/ depending on the oven. Wait 10 -15 minutes well/ then cut into cubes as desired. Buon appettito! Cannelloni with Mushrooms and Bacon in Béchamel sauce #cannelloni #funghi #bacon #tomato #bechamelsauce #italian #food #maindish #recipe #foodblogger #tasty #deliciosu #italianfood #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cannelloni Bolognese with Béchamel Lena This is one of the recipes how I make cannelloni and I can tell you that fantastic ones are better for me even from a restaurant. To make it like me, follow the instructions from the recipe, believe me, it is very tasty and juicy. I believe that you will make it several times. Follow recipe. Ingredients: medium, total time: 60 min. 4 servings 250 gr of cannelloni pasta 1 onion/ finely chopped 1 celery crust/ finely chopped 1 carrot/ finely chopped 4 Tablespoons of extra virgin olive oil 500 g of minced meat 100 ml glass of white wine 500 g of tomato purée 1 clove of garlic/ finely chopped parsley for decoration or leek/finely chopped 4-5 basil leaves/ finely chopped 400 g of mozzarella/ diced 50 g of grated Parmesan cheese 1 tsp oregano 1/2 liter of béchamel salt, and pepper to taste Cannelloni Bolognese with Béchamel Lena Preparation: Prepare a mixture of celery, carrot and onion, sauté in a pan with 2 tablespoons of oil, add the meat, brown it well, blend it with the wine, season with salt and pepper. Put everything in a bowl, let it cool and add the mozzarella cut into cubes and half of the grated cheese. Mix everything together. Brown the garlic clove in 2 tablespoons of oil, add the tomato, basil, and oregano. Season with salt and pepper. Fill the cannelloni with the minced meat filling. Cover the pan with a little sauce and béchamel, arrange the cannelloni, cover them with the rest of the sauce and béchamel. Sprinkle with grated cheese, bake the pan with cannelloni at 180 °C for about 30 minutes. Buon appetito! #food #maindsih #recipe #bolognese #ragù #mincedmeat #cannelloni #Italianfood #simple #delcious #maindish #food #foodblogger #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Easy Puff Pastry Treat with Jam and Walnuts Simple Puff pastry dessert with Jam and Walnuts A quick and simple dessert made of jam, walnuts and puff pastry. A real treat for unexpected guests. It's a very simple recipe and ideal for all occasions or if you want to eat something sweet quickly! You have 4 basic ingredients: 2 bought puff pastry, walnuts, or hazelnuts and homemade jam. Other remaining ingredients you already have in the kitchen store. Fast, simple, delicious! Follow recipe. Simple Puff pastry dessert with Jam and Walnuts Ingredients : simple, total time:, 25 min. 2 puff pastry sheets 6 Tbsp plum jam/ rosehip or other 3 - 4 Tbsp ground and chopped walnuts/ or roasted peeled hazelnuts 2-3 bag vanilla sugar/ 10 g little oil for spread 2 tsp powdered sugar for sprinkle Simple Puff pastry dessert with Jam and Walnuts Preparation : Pull out the puff pastry from the packages and spread it a little with a rolling pin, not too much. Transfer the dough to an oven tray lined with baking paper. Prick the puff pastry with a fork, spread it with plum jam (rosehip or other). Sprinkle with ground and chopped walnuts or ground hazelnuts, sprinkle with vanilla sugar, then cover with another layer of puff pastry, poke with a fork. Bring the edges together with a fork. Brush the dough with oil. Bake in a preheated oven on 180 °C for about 15 - 20 minutes, until golden brown. Cool the finished dessert, then sprinkle with powdered sugar. .Buon appetito! Simple Puff pastry dessert with Jam and Walnuts NOTE : Keep the dessert at room temperature, covered. Do you want to try something a little different? Puff Pastry with Nutella Simple Puff Pastry with Jam A Quick Pie made of Puff Pastry Ham and Cheese Kranz dessert Puff pastry with Minced meat Filling #simple #puffpastry #dessert #jam #walnuts #food #homemade #easy #quick #delicious #baking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Tender Veal Chops Accompanied by Fresh Peas Soft Veal Chops with Peas Delight in tender beef sirloin accompanied by a side of peas, prepared in a straightforward and flavorful manner. This recipe requires minimal ingredients and is quick to make. Follow the instructions. Soft Veal Chops   with   Peas Ingredients : simple, total time: 45 min. 2 serving Veal Chops: 4 veal chops 2 tsp dry spice bio Vegeta salt and pepper to taste 2-3 Tbsp oil for frying 80 ml water Peas : 500 g frozen peas 1 Tbsp Olive oil EVO 1/2 medium onion/ finely chopped 1 small carrot/ grated 1 tsp bio dry spice Vegeta pinch of salt 1 tsp weed dill 220 ml water Soft Veal Chops   with   Peas Preparation : Season veal chops with Vegeta dry seasoning, salt and pepper to taste, then pound with a meat handle and set aside. Finely chop half the onion and grate the carrot. Pour the oil into a small pan and wait for it to heat up on a low-moderate heat. Add onion and carrot, Vegeta dry seasoning and stir, simmer for about 3–4 minutes. When the onion has softened, add all the peas, stew for about 5–7 minutes, stirring. Now add dill, a little salt to taste and 120 ml of water and cover and cook on low moderate heat for about 15 minutes. As soon as the water has evaporated, add the rest of the water and cook for another 20 minutes until the peas are soft, turn off the heat. Pour the oil into a large pan and add the veal chops when the oil is heated over moderate heat. Fry for about 5–7 minutes on each side until well browned. When the other side is browned, add a little water, wait for it to evaporate, then turn to the other side and add the rest of the water. The veal chops are ready when the liquid has evaporated and the sauce remains in the pan. Serve the peas and veal chops on a plate topped with the rest of the sauce. Buon appetito! NOTE : Keep the rest of the food covered in the refrigerator for up to 2 days. Do you want to try something a little different? Lamb Chops with Potatoes The Juiciest Pork Chops Pork chops on different way Pork Chops in Mushroom Sauce Soft Beef Chops in Sauce of Wine Delicious Pork chops in Mushroom sauce #soft #veal #chops #steaks #peas #delicious #lunch #sundaylunch #food #simple #recipe #delicious #easy #quick Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Crispy Sardines: A Crumb-Free Delight Fried Sardines without Crumbs Sardines without crumbs, tasty and juicy. They are quick to prepare and ready quickly! For this recipe you will need flour, egg, a little milk, sardines, and cornstarch. Follow recipe. Ingredients : simple, total time: 20 min., 2 servings 500 g sardines/ cut into middle 1. 5 tsp salt 2 small eggs 5-6 Tbsp flour 120 ml milk 1. 5 tsp cornstarch 200–250 ml oil for frying Fried Sardines without Crumbs Preparation : Cut the sardines in the middle of the belly, and you can buy them already cut in this way in the fish market. So dry well with kitchen paper. Set aside. Beat the eggs, flour, starch, milk and salt well in a small and deep bowl. The mixture must be like a pancake batter, a little thinner than that. Pour the oil into the pan and wait for it to heat up well on a low-moderate heat. When the oil is hot, start planning the sardines, roll them on both sides and drain well and slowly drop them into the hot oil. Fry for about 2-3 minutes on each side until golden brown, then place them on a plate lined with kitchen paper to absorb excess fat. Serve with a wedge of lemon and salad with French fries or mashed potatoes. Buon appetito! NOTE: Keep the rest of the food covered in the refrigerator for up to 1 day. Do you want to try something a little different? Fried Sardines Sardine Cream Breaded Sardines #fried #sardines #nocrumbs #food #fish #simple #recipe #delicious soft #lunch #dinner #easy #simple #recipe #food Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Authentic Flavors of Pasta Emiliana Pasta Emiliana A traditional Italian meal from Emilia-Romagna, this dish is rich and creamy, easy to prepare, and sure to impress with its robust flavor. It can be ready in just 25 minutes. Please follow the recipe. Pasta Emiliana Ingredients : simple, total time: 25 min., 2 servings 220 g pasta / rigatoni, penne, macaroni or half sleeves 1 Tbsp Olive oil EVO/ or to taste 1/2 onion/ finely chopped 300 fresh sausages/ or 2 sausages - mashed 100 ml dry white wine little salt and black pepper to taste 200 ml cooking cream 50 ml water liquid from pasta 1 tsp dry oregano 1-2 Tbsp grated Parmesan cheese Pasta Emiliana Preparation : Prepare all the ingredients as described above. Finely fry the chopped onion in olive oil until it softens and becomes transparent on low to moderate heat. Add the mashed sausage and simmer until it changes color, stirring occasionally, about 10 minutes, covered. In the meantime, add a little salt and pepper to taste. When the sausage has changed color, pour in 100 ml of dry white wine, stir, and wait for the alcohol to evaporate for about 3–5 minutes. Cover with cooking cream, add oregano and reduce the heat. Cook for about 5 minutes. In the meantime, separate the liquid in which the rigatoni was cooked and strain it. Add the rigatoni, liquid from pasta to the sauce with sausages and the grated Parmesan cheese, mix it all well, on a low to moderate heat. Serve immediately with the addition of Parmesan cheese as you like. Buon appetito! Pasta Emiliana NOTE : You can add cooked peas, broccoli in smaller florets, fennel, zucchini or any other vegetables to this dish if you wish. If you are a fan of spicy, you can add smoked ground pepper or 1 whole chili. Do not add a lot of salt, because in the end you will definitely add Parmesan cheese that is already salty! Do you want to try something a little different? Pasta with Ricotta Pasta with Porcini and Sausages Pasta in Eggplant and Pepper cream Alfredo Pasta with Mediterranean flavor Pasta in Mushroom Topping Ragout Beef sauce #pasta #emiliana #sausages #cookingcrream #italianfood #simple #recipe #delicious #easycooking #italianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Classic Beef Bourguignon Stew: A Hearty French Delight Beef Bourguignon stew Beef Bourguignon, also known as "beef Burgundian," originates from the Burgundy region of France. This dish is a beef stew that is slowly simmered in red wine, typically accompanied by carrots, onions, and garlic, and garnished with mushrooms and bacon. Traditionally, it is prepared using red Burgundy, a wine crafted from the Pinot Noir grape; however, other red wines such as Cabernet Sauvignon are also suitable substitutes. The stew is best served with boiled potatoes or pasta and is known for its rich and flavorful taste. When selecting a wine for cooking, consider these two criteria: avoid cooking with a wine you wouldn't drink, and ideally, the best pairing for the meal will be the wine used in the recipe or one very similar. Adhere to the recipe for optimal results. Beef Bourguignon stew Ingredients : simple, total time: 3h 30 min, 6 servings For Beef Bourguinion: 1 kg beef meat shoulder 150 g smoked bacon/ diced 3 carrots/ cut into rings 1 cm 2 medium Borettane onions/ finely chopped 2 cloves of garlic/ crushed 2 Tbsp flour 2 Tbsp tomato concentrate 2 Tbsp butter 400 ml Bourguignon red wine 750 ml beef broth 3 sticks thyme/ or 1-2 tsp thyme 2 bay leaves 1 bunch od parsley/ tied with rope salt and pepper to taste Olive oil EVO to taste For Borettane Onions : 250 g golden onions Borettane 30 g butter 1 tsp sugar salt to taste 1 stick of thyme 200 ml beef broth For Mushrooms : 250 g button mushrooms 1-2 clove of garlic/ minced salt and pepper to taste 3 Tbsp Olive oil EVO/ or to taste Beef Bourguignon stew Preparation : Remove the veins from the pieces of beef, then cut them into bite-size pieces, set aside. Cut the smoked bacon into cubes. Place a small pot with water and wait for it to boil, add the bacon and let it cook for 2-3 minutes, then strain it well and put it on a plate. After that, fry the bacon in hot oil until it becomes crispy, remove it with a slotted spoon and place it on a plate covered with a kitchen towel to absorb the excess fat. Set aside. Preparation meat: In a deep, large pot, melt the oil and butter, then add the pieces of meat and fry them over high heat for a few minutes until golden brown, stirring frequently. Add a pinch of salt, remove the meat with tongs and set aside in a bowl. Preparation Vegetables: Cut the carrots into large rings about 1 cm thick, chop the onion and crush 2 cloves of garlic. Add all of this to the pot with the juices from the roast meat and fry for about 5-7 minutes, stirring frequently. Season with salt and pepper to taste. Once the vegetables are tender, return the meat to the pot, then add 2 spoons of flour or cornstarch. This addition will help thicken the sauce and make it super creamy. Now add 1 spoon of tomato purée, pour in red wine, wait to alcohol evaporate about 5–7 minutes, then add beef broth until the meat and vegetables are almost completely covered. Towards the end, check the taste by adding spices, parsley bouquet, thyme and bay leaf tied with kitchen string and finishing with peppercorns. Leave all ingredients on low to medium heat, to boil, then remove the foam from the surface as it forms. Once boiling, reduce the heat completely, cover and cook over very low heat for about 3 hours, stirring occasionally: the sauce should slowly reduce. During this time, prepare gold Borettane onions. Boretanne gold onions: Meanwhile, melt a piece of butter in a pan with salt and sugar, add the onion and fry for a few moments, then add a little broth and season with a sprig of thyme. Cook about 20 minutes with occasionally stirring to low heat. After pastime of cooking, the onion will be soft and well caramelized, turn off the heat and set aside. Preparation of Mushrooms : Fry the sliced mushrooms in another pan with oil and minced of garlic. When they are golden brown, add a pinch of salt and black pepper to taste, stir and set aside. The final part of the Bourguignon stew: Once the meat and vegetables are cooked, remove them with a slotted spoon, then strain the sauce through a fine sieve. Return the sauce and bacon to the saucepan, let it reduce for a few more minutes over high heat. When the liquid has thickened, return the meat and vegetables to the pan, then add the onion, Boretane and roasted mushrooms. Cook for another 5–7 minutes, then turn off the heat. The boeuf bourguignon is ready: bring it to the table and enjoy it, hot, steaming and tasty, serve with boiling potatoes everything hot on plates. Buon appetito! Beef Bourguignon stew NOTE: If you don't have fresh parsley, you can add it towards the end. You can also use dry thyme instead of fresh during cooking. Do not neglect stirring during those 3 hours of cooking, stir every 25 minutes. The sauce should reduce by half. Instead of Bourguignon wine, you can use pinot noir. Keep the rest of the food covered in the refrigerator for up to 3 days. You can freeze this dish if you want and pack it in special boxes with a lid for up to 2 months. The day before preparation, take it out and transfer it to the refrigerator. Heat in a small pan while slowly adding a little water. Do you want to try something a little different? Goulash Veal Goulash Goulash recipe Goulash stew in Wine Hunting Goulash Italian-style Goulash Mushroom Goulash The Best Goulash with Oatmeal #beef #bourguignon #frenchfood #stew #goulash #meat #mushrooms #bacon #redwine #recipe #delicious #frenchrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Green Beans with Veal and Pork Delight Green beans with Veal and Pork meat A soupy and light dish of vegetables and green beans with the addition of beef and pork, it is very tasty and spicy, aromatic with the addition of spices that give it a phenomenal taste. You can prepare it in summer and winter. It is best to send yellow green beans if you can find them, I don't have that in Italy, green beans are more prevalent here. The preparation is very simple. Follow the recipe. Green beans with Veal and Pork meat  Ingredients : medium, total time: 105 min., 6 serving Olive oil EVO 2 red onions/ finely chopped 400 g veal meat 250 g pork meat/ without fat feet 600 g frozen green yellow beans/or green, halved 3 medium carrots/ cut into rings 4-5 medium potatoes / diced 2 full tsp red ground paprika 2 full tsp dry weed dill or 2 Tbsp fresh weed dill water as needed Green beans with Veal and Pork meat   Preparation : Prepare all the ingredients as described above. Peel the potatoes, carrots and wash them. Cut the potatoes into cubes and the carrots into rings and set aside. Peel the onion and chop it finely. Cut the meat into smaller 3 cm cubes and set aside. Finely chop the fresh weed dill, set aside. Measure the green beans and if they are long in the package, cut them in half. Pour oil into a larger pot and heat over moderate heat while stirring until softened well. Add the diced meat to the softened onion and stir, season with a little pepper and salt, add 1 teaspoon Vegeta, stir all well and cover the pot and reduce the heat. Cook and stir occasionally for about 25 minutes on low to moderate heat. When the meat has released its liquid, add the carrot and stew for about 10 minutes, then add the cut potatoes add enough water to cover the ingredients, continue cooking for about 15 minutes, with occasional stirring. Now add the prepared green beans, enough water to cover the ingredients, ground red pepper, weed dill, stir and cook on low heat for about 45 minutes with occasional control and stirring. Control the taste and add spices as needed. If you want a thicker soup version, take out about 6 slices of potatoes and blend them with a little water with the help of a stand mixer. Return the mixture to the pot and wait for it to boil and turn off the heat. Serve warm in plates. Buon appetito! Do you want to try something a little different? Green Beans with Quinoa Green Beans with Chicken Drumsticks Green Beans with Beef-no flour Green beans with Veal and Pork meat   NOTE: You can cook this dish without meat if you are vegan. Put the rest of the food in a small pot cover, and store in the refrigerator for up to 3–4 days. To thicken the broth, you can add 2 teaspoons of flour with a little water. You can pack this dish in smaller freezer containers with a lid, and store it for up to 2 months. Do you want to try something a little different? Lean Green Beans with Quinoa A Simple Green Bean Salad with Carrots Green Beans with Pork Lena #greenbeans #with #veal ##and #pork #meat #delicious #food #simple #recipe #easycooking #food #lunch #meal #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.

##Deliciously Crispy Chinese Fried Coconut Rolls Chinese fried Coconut rolls A fantastic and delicious Chinese dessert with coconut. Very simple and quick, an ideal treat for every day. The preparation is very quick and simple. Follow the recipe. Ingredients : simple, total time: 50 min. 1 pack for spring rolls pastry/ 21.5 cm 200 g coconut shredded planty oil for frying Syrup : 500 ml water 200 g sugar Chinese fried Coconut rolls Preparation : Syrup : Take a small pan and pour water and sugar, mix and put to cook on low to moderate heat. When it starts to boil, let it boil for another 8–10 minutes and stir occasionally. Remove from heat and let cool. While the syrup is cooling, prepare the rolls. Take the wrapper for the rolls and put 2–3 spoons of the filling in the middle of the coconut flour, spread the filling at the ends and make sure it is fuller in the middle. Twist the pages and roll them into a roll (moisten the end side with water so that the roll sticks well.) Repeat this until you have used up all the coconut flour. When everything is finished, heat the oil on low to moderate heat. As soon as the oil has become hot, slowly add the rolls and fry them until they are golden brown on all sides, you can also use a deep fryer. Pour the cold syrup over the hot rolls and let them soak for 1 hour. Serve with coffee or tea. Buon appetito! Chinese fried Coconut rolls NOTE : The rolls can be eaten hot or cold. The first day of preparation, it can remain at room temperature, then transfer to the refrigerator. You can add a scoop of vanilla or coconut ice cream to this cake. Do you want to try something a little different? #chinese #fried #coconut #rolls #dessert #food #simple #recipe #chinesefood #chineserecipies Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Hearty Pea Soup with Tender Veal Pea soup with Veal A wonderful and healthy meal. Pea soup with beef without the addition of flour, vegetables, and dill seasoning. In this recipe, dill is an important ingredient that gives a phenomenal taste, so don't leave it out. The meat is lovely and soft and the peas very juicy. When I make it, I prepare it in the old Serbian way, which is usually served with bread. The preparation is very quick and simple and the result is fantastic! Pea soup with Veal Ingredients : simple, total time: 85 min., 4 servings 1 bag of frozen peas/ 500 g 3 Tbsp Olive oil EVO 1 onion/ finely chopped 3 medium carrots/ chopped 2 cloves of garlic/ minced 400 g veal meat with little fat/ diced to 3 cm bites 3 medium potatoes total / 1 blended, 2 diced 1 tsp salt black pepper to taste 1 full tsp dry bio spice Vegeta 1 tsp red ground paprika/ optional as you like 500 ml water as needed 2 full tsp weed dill/ optional as you like Pea soup with Veal Preparation : Prepare the first all vegetables: onion, garlic, carrots, and potatoes. Peel and cut into small cubes, carrots and 2 potatoes ( 1 piece of peeled potato put on the side). Finely chop the onion and garlic. Cut the veal meat into cubes. Pour the olive oil into a deep, medium-sized pot - wait for it to heat up over low-moderate heat. Add the chopped onion, stir and wait until it becomes transparent for a 3–5 minutes to low moderate heat. Now add the diced meat, season with a little salt and pepper to taste. Cover and cook for about 15–20 minutes, until the meat releases liquid — stir occasionally. After the time has passed add chopped carrots, 2 diced potatoes, 1 whole potato, dry spice Vegeta, and minced garlic — cook for about 10 minutes, stirring occasionally, until fragrant. Now add peas, and 250 ml water, stir occasionally for about 20 minutes with the lid on to low moderate heat about 20 minutes After the time has elapsed, add weed dlll, and red ground paprika (red ground paprika is optional as you like). Control taste once again, let it cook for the next 20 minutes with occasional addition of water. During this time, when the potatoes have softened, take out, complete potato, chop in little pieces add 4 spoon of peas then blend them into a cream with 150 ml water. Return this cream and stir — in exchange for this procedure, you can mix 1 full teaspoon of flour with very little water. Cook for another 10–15 minutes on low heat. Add a little more liquid if necessary so that it is not very thick. Check the taste again, add salt and pepper if necessary. Serve warm the finished dish with a slice of bread in deeper plates. Buon appetito! Pea soup with Veal NOTE : Instead of beef, you can replace it with pork or chicken, the dish will certainly be delicious regardless. In this recipe I used ground paprika, it's optional so you can skip it if you want. Keep the rest of the food covered in the refrigerator for up to 3–4 days. You can pack this dish in the freezer in special boxes with a lid for up to 2 months. Do you want to try something a little different? Delicious Peas Healthy Pea Purée Peas with Viennese Steak Lena How to Make Delicious and Juicy Peas Chicken Soup Peas without Flour Rizi Bizi Lena, My Way #pea #soup #veal #meat #carrots #potatoes #weedill #simple #stew #delicious #recipe #lunch #food #meal Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Easy Blueberry Lazy Pie Recipe Blueberry Lazy pie This delightful blueberry cake is both juicy and delicious, offering an easy and quick preparation. For this recipe, you will need the following ingredients: eggs, flour, baking powder, butter, sugar, yogurt, lemon, blueberries, vanilla sugar, and a small amount of oil. Additionally, I incorporated “Italian mirtilli" blueberry liqueur, though you may substitute it with extra yogurt or blueberry syrup if preferred. This cake is truly exceptional, and I am confident it will become a staple in your baking repertoire. Follow this cherished recipe, passed down from my mother. Blueberry Lazy pie Ingredients : simple, total time 70 min. 5 eggs/ separated egg yolks and whites 150 g granulated sugar 2 bag vanilla sugar/ divide 1+1 200 ml Greek yogurt 50 g melted butter 100 ml Olive oil EVO 1 grated lemon peel 250 g flour 00 1 bag baking powder / 10 g pinch of salt 100 ml blueberry liqueur + 2 Tbsp for decoration 250 g blueberries/ divided, 50 g to arrange at the end powdered sugar for sprinkle for finish Blueberry Lazy pie Preparation : Separate the yolks from the whites in 2 different deep containers. Rinse the blueberries under warm water and let them drain well, set aside a small portion of about 1/2 a cup of 150 ml for decoration at the end. Most of it goes into the dough. Melt the 50 g butter over low to moderate heat and set aside. Beat egg yolks with 50 g of granulated sugar and 1 bag vanilla sugar, until you get a uniform mixture. Add yogurt, grated lemon peel, melted butter and olive oil — mix shortly on medium speed. Set aside. Now beat the egg whites until foamy with a pinch of salt. Then gradually add rest of 100 g sugar, 1 bag vanilla sugar — beat on high speed, until you get solid snow. Gradually add the beaten snow to the egg yolk mixture — mix well with a spatula, until uniform. Now add gradually flour mixed with baking powder — mix gently on low speed or with spatula. At the end, add well-strained blueberries and stir with a spatula. When is mixture uniform, add the blueberry liqueur and mix briefly again. Lubricate the round mold 22-24 cm with butter and flour, including sides — shake out the dough. Pour the mixture in a mold and level it, tap lightly on the work surface to release bubbles. Add another 2 spoons of liqueur and with the help of a toothpick make patterns as desired, arrange the rest of the blueberries on a top in a circle as desired. Bake in a preheated oven at 180 °C/ 170 °C, for about 35–40 minutes. Check the dough with a toothpick, if it is wet, leave for a few minutes more. Leave the cake to cool completely well, then sprinkle with powdered sugar. Cut the cake into slices and serve. Buon appetito! Blueberry Lazy pie NOTE : In this recipe, I used a 24 cm round donut shape. You can also use an ordinary round model with dimensions of 22-24 cm. Instead of liqueur, if you have small children, you can use blueberry syrup. Lemon is optional in the recipe, you can make the cake without it. You can use agave syrup or stevia instead of sugar. Keep the cake covered at room temperature for up to 4 days or in a dark, cool place. Blueberry Lazy pie Do you want to try something a little different? Simple Cherry lazy Pie Lazy Pie Lazy Pie Old way Grandma Apple Lazy pie Lazy Pie of Apple and Walnuts Lena Crumble Plum pie #blueberry #lazy #pie #donut #dessert #cake #simple #delicious #easyrecipes #easycooking #food #dessertlovers #food Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Ossobuco of Braised Beef in Vegetable Sauce with Purée Braised Beef-Ossobuco in Vegetable sauce with Purée The traditional Italian dish, Ossobuco, features a distinctive vegetable sauce in this version. In these recipes, I have blended the vegetables and incorporated broth, along with herbal spices, to impart an incredible aroma. A small amount of water is added as necessary during cooking. The result is a delicious and juicy Ossobuco, with wonderfully tender meat. The preparation is both quick and straightforward, requiring only patience for the sauce to develop during cooking. For this recipe you will need 4 pieces of steaks beef legs, carrots, onion, celery, little dry white wine, beef broth, and potatoes other ingredients everybody has at kitchen store. Follow this exceptional recipe and enjoy the process of creating this remarkable meal. Braised Beef-Ossobuco in Vegetable sauce with Purée Ingredients : simple, total time: 70 min., 4 servings Olive oil EVO to taste 4 pieces steaks of beef legs / beef fillets with bones (750-800 g) salt and pepper to taste flour as needed 1 medium onion/ cut into ribs 2 medium carrots/ finely chopped 1 stick of celery/ finely chopped 25 g butter 1 tsp dry thyme + for seasoning steaks 1/2 tsp dry rosemary 2 bay leaves 120 ml dry white wine 1 tsp tomato concentrate 550 ml beef broth 200-250 ml water Braised Beef-Ossobuco in Vegetable sauce with Purée Preparation : For Potatoes Purée : First, prepare mashed potatoes, peel 6 medium potatoes, wash and chop into smaller pieces. Pour water in a small pot, add a teaspoon of salt, cook the potatoes for about 30 minutes. After the time has passed, strain, mash well, add 1/2 tsp of salt, a cube of butter (25g) and 150 ml of milk, mix everything well with a wire or a mixer. Cover and set aside. Preparation Braised Veal-Ossobuco : When you have cooked the potatoes, prepare the steaks bone-in beef. Season each piece with salt and pepper, sprinkle with a little thyme on one side of the steak. Roll well each side of the steak in flour, fry in olive oil over low to moderate heat until golden brown on all sides, about 5 minutes each side. Remove the steaks, place on a plate - reduce the heat. Cut the carrot and celery into pieces, then put them in a super chopper and chop them into small cubes. Cut the onion into ribs. In the same pan, add a little more olive oil and butter, fry chopped onion for about 5 minutes, with stirring, until it softens and becomes transparent. Add chopped carrots and celery - simmer for about 10 minutes, stirring occasionally, over low heat. Return the meat steaks and simmer for about 2 minutes. Pour over dry wine and wait for the alcohol to evaporate for about 3-4 minutes. After the specified time, pour over 150 ml of broth. Stew covered for about 15 - 20 minutes until the vegetables are soft, with adding little broth. Take out the steaks, add a teaspoon of tomato concentrate, rosemary and thyme, and stir. After 1 minute, add another 100 ml of broth, let it simmer for about 7–10 minutes. Turn off the heat, pour all the vegetables into a deep bowl and blend into a cream about 5–7 minutes with adding 100 ml water. Return cream to the pan, add the rest of the 250 ml broth as beef steaks, 2 bay leaves, salt and black pepper to stir and cover. Cook for about 40–45 minutes until beef steaks not tenderized and beautiful sauce is formed with adding little water. The sauce is ready when the liquid has evaporated by almost double. In the meantime, check the taste, add spices as needed. Serve warm with mashed potatoes, with sauce poured over it. Buon appetito! NOTE: If you like tomatoes, you can add more according to your taste. For a stronger taste, you can add ground hot or sweet peppers. If you have fresh herbs, you can replace them with dry spices. If you have excess sauce from this dish, don't throw it away because you can use it the next time you make this dish or as an addition to pasta or topping some salads. You can freeze this sauce for up to a month in special boxes with lids. Keep the rest of the food covered in the refrigerator for up to 3 days. Heat in a pan or microwave. Do you want to try something a little different? Ossobuco of Turkey Necks Ossobuco in White Wine and Vegetable Sauce Ossobuco with Polenta My Way Lena #braised #beef #ossobuco #vegetables #sauce #maindish #steak #meat #lunch #food #simple #delicious #recipe #Sundaylunch #italianfood #traditional #italianrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Moist Blueberry Muffins Recipe Muffins with Blueberries Delightful, tender, and sweet, these blueberry muffins are simple to prepare and can be made quickly. Furthermore, the recipe is cost-effective and requires only a few ingredients. Follow the recipe for best results. Muffins with Blueberries   Ingredients : simple, total time: 50 min., 12 muffins 240 g Greek yogurt 110 g honey/ or 70 g granulated sugar 50 ml oil 2 eggs 180 g flour 1 full tsp baking powder 1 lemon juice and zest/ or orange 125 g blueberries +1 Tbsp granulatedsugar Muffins with Blueberries   Preparation : Wash the blueberries and strain them well. Put a smaller part on the side, about 12 pieces of blueberries, if you want to decorate them from above. I put them all in a bowl with the other ingredients. You can certainly add them at the end. In a bowl, combine all the wet ingredients: eggs, honey, yogurt, oil, and grated lemon zest. Mix until the batter is smooth and homogeneous. Then, add the dry ingredients: flour, and baking powder — mix well. When the batter has a fairly firm consistency, add the lemon juice and mix. Add the most of the blueberries to the batter and, with the help of a spoon. Pour into the baskets that you previously placed in the muffin molds. (If you don't have baskets, grease them with butter and flour.) To begin with, put 2 spoons in each mold, then distribute one spoon in each mold. When you have poured all the mixture, lightly tap the mold and the work surface so that it is nicely leveled and that the bubbles come out. Garnish with blueberries on a top, if desired. Bake at 180 °C, for about 40 minutes. After 25 minutes, put aluminum foil and bake for another 10–15 minutes. Check the dough with a toothpick. Cool the muffins for a few minutes, carefully use a sharp knife to go around the mold and carefully remove it to a tray. Sprinkle with powdered sugar, if you like, and serve. Buon appetito! Muffins with Blueberries   NOTE: You can also use agave syrup instead of sugar or honey. Instead of wheat flour, you can use any other flour. Orange juice also goes well with these muffins, you can replace it with lemon. If you don't have blueberries, you can use any other berries: cranberries, raspberries, blackberries or chopped dried fruit. In this recipe, I did not use a mixer, but a hand whisk. Put the finished muffins in a box with a lid and keep at room temperature for up to 3 days. Muffins with Blueberries  Do you want to try something a little different? Jaffa Muffins Muffins Lena Muffins with Apples Chocolate Muffins Fruit Muffins Muffins with Blueberries  #blueberries #muffins #dessert #food #cake #simple #recipe #delicios #easycoooking #fast #quick #blueberry #honey #lemon #juice Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Saffron Risotto with Sausage Delight Saffron Risotto with Sausage Saffron risotto with fresh sausage is an exquisite Italian dish that will undoubtedly become a favorite. Not only is it flavorful, but it is also quick and simple to prepare, allowing you to have lunch ready in just 30 minutes. Follow the recipe for best results. Saffron Risotto with Sausage Ingredients : simple , total time: 30 min., 2 serving 1 Tbsp Olive oil EVO 1/2 medium onion/ finely chopped 1 fresh sausage/ mashed 1 big clove of garlic/ minced 1 cup Cannaroli rice/ 240 ml, washed few times black pepper to taste 450 ml broth 1 small bag saffron 20 g butter 1/2 tsp dry parsley/ or to taste 1 full Tbsp Parmesan cheese Saffron Risotto with Sausage Preparation : Prepare all the ingredients as described above. Wash the rice under running cold water several times until the whitish liquid comes out, and leave in a colander to drain well. Fry the chopped onion in olive oil for about 3–5 minutes, on a low-moderate heat, until it softens and becomes transparent. Add mashed fresh sausage and stir, cover and simmer for about 5–7 minutes, until the sausage changes color. Add the chopped garlic, stir for about 30 seconds, as soon as it smells, add the washed and strained rice. Stir for about 1–2 minutes, then pour half of the broth over it. Season to taste with salt and pepper. As soon as the rice has swollen, add the rest of the broth and saffron, mix well. When the rice has almost absorbed the liquid, add the butter — mix all the ingredients well for about a minute. Finally add parsley and Parmesan cheese, mix quickly for about a minute then turn off the heat. Serve warm with addition of Parmesan cheese as you like. Buon appetito! NOTE : If you have leftovers from lunch, leave at room temperature and consume in the evening. Saffron Risotto with Sausage Do you want to try something a little different? Milanese Risotto with Bacon Quick Seafood risotto Risotto Seafood in Tomato sauce Risotto with Shrimps, Clams, and Zucchini Perfect Black Risotto #saffron #risotto #sausages #italianfood #lunch #simple #quick #recipe #food #italianrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Explosive Flavor: Discover the Allure of Chicken Bombs Chicken bombs Chicken bombs are both delicious and succulent, and you can have them ready for baking in just 20 minutes. The ingredients include potatoes, bacon, mozzarella, and chicken breast. These can be paired with salads or any side dish of your preference. The preparation process is quick and straightforward. Simply follow the recipe. Chicken bombs   Ingredients : simple, total time: 4-5 serving 450-500 g chicken breast/ cut into small thin strips 4 potatoes/ grated 200 g thin slices of bacon speck 1. 5 Tbsp Kotanay seasoning for chicken/ or dry spice Vegeta 2 grated mozzarella/ 200 g oregano to taste for sprinkle / optional 1 cocktail glass/ or silicon mold, same dimension Vegetable oil for spread For spinach, look here recipe. For mashed potatoes purée, look here recipe . Chicken bombs Preparation : Cut the chicken into thin pieces and season with Kotányi Quick&Easy chicken mixture. Peel and grate the potatoes, drain the excess liquid, add a little salt and mix. Grate the mozzarella or cut into slices. You will make the balls by using a cocktail glass or silicone mold of the same size as the glass. Line the inside of the glass with thinly sliced ​​bacon so that the ends stick out over the edge. Stacking order: For one glass, you will need about 6 thin fillets. — a little grated potato — mozzarella layer — a layer of chicken — repeat the layers to the top. — Fold the ends of the bacon over the filling. Turn the glass over — place the stuffed bomb on a baking sheet lined with baking paper. Coat with oil with the help of a brush. I added a little more of the rest of the mozzarella from above and the oregano. Bake in static oven, 180 °C for 45–50 minutes, until the bacon becomes crispy and the chicken is juicy and cooked. Serve with hot sauce or fresh parsley with Greek yogurt or a mild neutral dipping sauce. Buon appetito! Chicken bombs   NOTE : As a vegetable, you can use tomatoes instead of potatoes, fresh peppers, zucchini. In addition to potatoes, you can combine this dish with spinach or green bean salad. Keep the rest of the food covered in the refrigerator for up to 2 days, heat in a pan or in the oven. Chicken bombs   Do you want to try something a little different Chinese Fried Chicken Fried Chicken cutlets Chicken Kebabs- Čevapčići Chicken Roll Fillets with Bacon Chicken Roll Fillets with Bacon #chicken #bombs #meat #chickenbreast #bacon #speck #mozzarella #potatoes #spinach #maindish #lunch #simple #recipe #delicious #serbianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Honey Roasted Pork Joint-French Meal If you bought pork, here is a solution to make juicy meat in French way, Especially if you are in a hurry. You can make a sauce at home from the prepared roast pork, which needs to be done in the oven, but it takes a very short time to prepare all these things. Follow recipe. Ingredients: simple, total time: 40 min 1. 2 kg roast pork/ boneless 2 onions/ cut into rings 250 ml chicken or vegetable broth coarse salt to taste peppercorns to taste 1-2 garlic clove/ pressed / or 1 teaspoon of garlic powder 2 Tbsp orange juice 1 Tbsp honey Dijon's mustard to taste Honey roasted pork joint-French meal Preparation: Preheat the oven to 180 °C. Stir all the ingredients in a medium bowl except the pork and the onion rings. Brush the pork with this sauce and lay it on the onions. Adjust the seasoning if necessary with salt. Add the broth, cover the roast with aluminum foil, put in the oven for about 1 h and 30 minutes. While baking, pour over the sauce and turn the meat, check with a fork whether the meat is ready, if it goes through the meat easily, it means it is soft! Cut the finished roast into fillets and serve with side dishes and sauce over! Buon appetito! #roast #pork #french #way #simple #easy #juicy #homemade #delicious #blog #coffeetimelena #blog #foodie #foodlover #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savor the Rich Flavors of Pasta with Porcini and Sausages Pasta with Porcini and Sausages A wonderful Mediterranean Italian pasta meal with fresh sausages combined with porcini mushrooms. You won't need a lot of ingredients for this dish, and I assume you have the rest of the spices and wine at home. The dish is very tasty and juicy in an incredible tomato sauce. The preparation is simple and does not require much effort. Follow the recipe. Pasta with Porcini and Sausages   Ingredients : simple, total time: 60 min., 2-3 servings 220 g penne pasta or / pasta senza glutine For Sausages : 2-3 Tbsp Olive oil EVO/ or to taste 1 small golden onion/ finely chopped 2 fresh sausages/ mashed 7 cherry tomatoes/ chopped 1 full Tbsp tomato concentrate 150 ml dry white wine For Porcini Mushrooms : 2 big cloves of garlic/ minced 20 g butter 40 g dry Porcini/ soaked in warm water - chopped + liquid-divided pinch of salt black pepper to taste 2 Tbsp Tbsp fresh parsley/ finely chopped 2 Tbsp grated Pecorino Romano/ or to taste Pasta with Porcini and Sausages   Preparation : Soak the dry Porcine in 400 ml warm water — let them stand for about 20 minutes. Do not throw away the liquid, we require it for later. Wash the cherry tomatoes — clean them of impurities then cut them in half, put them aside. Take the sausages — cut the skin, take it out along with the casings and crumble it with your fingers or fork, set aside. In a big pan pour olive oil, add chopped onion — simmer until soften, add sausages, add pinch of salt and black pepper to taste. Simmer about 10–15 minutes, covered, to low to moderate heat. When the sausages are well cooked and softened, pour the white wine — let the alcohol evaporate for about 3–5 minutes. Then add the chopped tomatoes, cook about 7–10 minutes, covered, stir occasionally. When the tomatoes have softened, add the 100 ml tomato concentrate and liquid from the mushrooms, stir — reduce the heat. (Make sure you do this procedure at the same time as the Porcine mushrooms, so it will be done faster!) In a same time, heat the little oil in another pan on a low-moderate heat, add chopped Porcine and 170 ml their liquid, let it simmer about 10–15 minutes, with occasionally stirring. Now place a pot for cooking pasta. Do not add salt because the Pecorino cheese already has that saltiness. As soon as it boils, cook according to the instructions. Strain and set aside When the liquid has almost evaporated and mushrooms softened add minced garlic, and butter, stir for a few seconds until fragrant. Add the chopped parsley, pinch of salt, and black pepper to taste. Stir well about a minute, turn off the heat. Now pour Porcine mushrooms to the sausages — mix the ingredients, add a rest of liquid of the mushrooms — reduce heat and cover. Let it simmer another 10 minutes. Put the finished and strained pasta in a pan with the sausages, add little olive oil and 2 spoon of grated pecorino cheese, mix it all well, for about a minute. Turn off the heat. Serve warm with more grated pecorino cheese or Parmesan cheese. Buon appetito! Pasta with Porcini and Sausages   NOTE : Instead of cherry tomatoes, you can replace it with tomato paste or tomato peeled, about 200 ml plus a little water. Be careful when adding salt because the Pecorino cheese is already salty, my advice is to add a pinch of salt to the sausages as well as to the mushrooms. Any whole wheat and gluten-free pasta goes well with this dish. You can also combine the dish with other darker mushrooms, but Porcine are my favorite because they give an amazing taste and smell! Do you want to try something a little different? Porcini Mushroom soup Porcini cream for Pasta and Soups Tagliolini with Porcini and Bacon Risotto with Porcini and Leeks Chicken Thigh with Mushrooms Porcini Porcine mushrooms in the Bressan style #pasta #pecorino #sausages #italianrecipies #italianfood #lunch #maindish #food #porcini #simple #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chestnut Tiramisu An excellent combination of Tiramisu with chestnut, irresistibly beautiful and decorative, and a taste of fantasy. You have to do this because it is a complete hit. Chestnut lovers will love this recipe also Tiramisu. Follow recipe. Ingredients: very easy, total time: 55 min, 10 persons Tiramisu Base 12 Ladyfingers 500 g mascarpone cheese 2 eggs 70g sugar 1 tsp vanilla paste 1 cup strong coffee cold 4 Tbsp rum or Marsala 250 g chestnut spread Frosting: 200 ml 35% whipping cream cold 100 g chestnut spread cold cocoa powder to dust Chestnut Tiramisu Preparation: Line an 20 cm loaf pan with plastic wrap so that there is an overhang and the entire pan is covered with the plastic. Combine egg yolks, vanilla, and sugar in a medium-sized bowl and beat well. In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Spread a third of the mascarpone cream mixture on the bottom of the loaf. Dunk the ladyfingers in the coffee / rum mixture and place it over the mascarpone filling. Spread half of chestnut cream over the ladyfingers layer. Repeat the process with remaining mascarpone cream, lady fingers and chestnut spread. Cover and place the pan in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance). Remove the plastic wrap cover and flip the pan onto a serving dish. Gently remove the loaf pan and slowly peel off the plastic wrap. Prepare the chestnut chantilly, whip the cream until firm, then add the chestnut spread and whip again. Pipe the chantilly over the top. Then dust with cocoa powder. Buon appetito! Source: Coco E Baunilha sweet food photography #tiramisu #chestnut #cake #dessert #recipe #foodblogger #cake #italianfood #delicious #food #foodie #foodstagram #blog #delicious #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Rich Greek-Italian Moussaka Recipe Rich Moussaka Greek-Italian, recipe ## A Flavorful Twist on Traditional Greek Moussaka: Enhanced with Vegetables and Béchamel Sauce Moussaka is a traditional Greek dish renowned for its versatility in preparation methods. This flavorful dish typically consists of layers of potatoes and minced meat, complemented by a topping that often includes sour cream, eggs, milk, and salt. Alternatively, it can be finished with béchamel sauce, depending on personal preference. In this particular recipe, I have introduced a variation that incorporates more vegetables, aligning with my taste preferences. The aroma of moussaka is both delightful and enticing, and I find this version superior to those offered by many restaurants. In this recipe Rich Greek-Italian moussaka, I have included eggplant and zucchini, and opted for a béchamel sauce topping. While the preparation is straightforward, it requires careful attention and time, especially during the vegetable preparation process, which must be executed step by step. I hope the Greeks will appreciate these modifications, as everyone is entitled to adapt recipes to their liking. This moussaka is ideal for Sunday lunch, really wonderful and juicy, rich in all flavors, I believe you will make it more than once! Before beginning, please review the NOTE at the end of the section. Enjoy following this exceptional, delicious recipe! Rich Moussaka Greek-Italian recipe Ingredients : simple, total time: 90 minutes, 6 serving 1 big eggplant/ cut into thin rings 3 medium zucchini/ cut into thin rings 11–12 medium potatoes/ up to 6-7 cm in size-cut into thin rings Filling : Olive oil EVO to taste 1 onion/ finely chopped 600 g beef minced meat 3 cloves of garlic/ minced 2 medium tomatoes/ peeled and chopped 1. 5 Tbsp tomato concentrate 1 tsp thyme 1 tsp oregano filling 1 tsp salt black pepper to taste For Sprinkle : 100 g grated Parmesan/ or any hard cheese (melted) oregano to taste salt and pepper to taste Baking dish 38 × 23 cm Topping : 800 ml milk 80 g butter 70 g flour 1 tsp salt/ or to taste 1/2 tsp black pepper/ or to taste 1 tsp oregano pinch of nutmeg/ optional Rich Moussaka Greek-Italian recipe Preparation : Preparation of Vegetables: Wash the vegetables well with warm water. Peel the potatoes, wash them again and cut them into thin slices 3-4 mm, you can cut them lengthwise or usually into circles as you like. Cook them in salted water 7 minutes. Peel and cut the zucchini and eggplant into circles; all vegetables should be the same thickness. Add salt to the eggplant and zucchini, let it rest for 20 minutes. After that, dry with a kitchen towel. (In this my recipe, I left the skin on eggplant, because I never throw it away, then fried it in oil for about 40 seconds each side on moderate heat, but you don't have to do that, you can skip this step, but then remove the skin, and put it on a plate and add salt to let the excess liquid come out.) Wash the tomatoes and mark a cross with a knife, pour hot water over them — wait for 2 minutes, then immediately pour cold water and peel off the skin. Chop the onion and garlic finely. Grate Parmesan cheese. Set aside all. Fry the eggplant in a little oil about 40 seconds each side to moderate heat, until slightly browned, then place on a plate lined with kitchen paper. Set aside. Preparation Filling : Fry the onion in heated oil to low to moderate heat in a frying pan until soft and golden brown. Add the minced meat — stew, covered and stirring occasionally, about 15–17 minutes. When the meat has acquired color and the liquid has evaporated add the chopped tomatoes, concentrate, minced garlic, stir everything well and cover. Season with salt, black pepper to taste, add thyme or oregano. Leave covered to stew for about 15–20 minutes, stirring occasionally. The filling is ready when the tomatoes have uniform with all the ingredients and made a nice sauce. Set aside for cooling. Now prepare Béchamel sauce. Béchamel Sauce : For the béchamel sauce, heat a small saucepan, melt the butter in it, add the flour and stir with wire. The mixture should become light brown and without lumps. Reduce heat, pour in the milk in a thin stream, stir quickly at the same time, season to taste — stir constantly until the sauce thickens. The crème béchamel must be a little liquid, then a cooking cream. Turn off the heat. Layering Moussaka: Oil the baking dish with the help of a brush. Then spread with 1 spoon of béchamel sauce. Arrange the first row of potatoes next to each other, so fill in the gaps between the lines. Season with salt and pepper, as you like, you can add oregano or thyme to taste. Then spread 3–4 spoonfuls of the filling evenly, add 2 spoons of béchamel sauce in a zigzag then sprinkle with grated Parmesan cheese to taste. Now arrange the first eggplant, cover with zucchini in the next row, pour béchamel sauce — sprinkle with grated Parmesan cheese. On top of that, repeat the filling and béchamel with Parmesan. Last row of potatoes, season to taste, pour the rest of the béchamel over the entire surface and sprinkle with Parmesan cheese. (I also added a very little filling that was left in the pan over the potatoes, then I poured béchamel, as a little oregano and a lot of Parmesan cheese.) Place it in the oven, preheated to 190 °C, bake 35–40 minutes. After the specified time, cover the dish with aluminum foil and return to baking for another 10–15 minutes. Cool the finished moussaka for 10 minutes, then cut into portions. You can also serve this moussaka with sour milk if you like. Buon appetito! Rich Moussaka Greek-Italian recipe NOTE : Everyone has their own way of preparing moussaka, I enriched this dish with more vegetables and fewer potatoes. You can prepare the zucchini, eggplant, and potatoes the day before, as well as the filling. In this recipe, I left the skin on eggplant, because I never throw it away, then fried it in oil for about 40 seconds each side on moderate heat, but you don't have to do that! You can skip this step, but then remove the skin, and put it on a plate and follow the other steps with the recipe. It is very important to remove the excess liquid from the zucchini and eggplant when preparing this moussaka. If you like more toppings, then you can use 1 liter of béchamel sauce. In order to save you time, you can buy them in the store. For a stronger taste, you can add 1 full teaspoon of ground paprika in the filling at the same time as the tomatoes. The dressing can be made from boiled cream, milk and eggs, but I still replaced it with Béchamel sauce, which is more traditional for Italian cuisine. For the dressing in another way you will need: 200 ml of cooking cream or sour cream, 3 beaten eggs, salt, a little pepper, oregano and 500 ml of milk. First, beat the eggs in a small pan, add cream, salt, pepper, oregano and gradually add milk and beat with a wire. Instead of Parmesan, you can also use ordinary hard cheese that melts easily, such as Gouda, Edam or Trappist, Cheddar cheese. Instead of tomatoes, you can use 250 ml tomato peeled, or tomato paste, which will again equal the excellent taste of this moussaka! If the béchamel has hardened a little during the layering moussaka, return it to a low heat and add a little milk. This sometimes happens if you have more ingredients for moussaka. Keep the rest of the food covered in the refrigerator until 3 days, heating in the microwave oven or in the oven or pan. Do you want to try something a little different? Moussaka Moussaka Zucchini Moussaka Fried Eggplant Moussaka Moussaka with Sausage and Potatoes Moussaka in 5 Layers The Best Mediterranean Moussaka Moussaka of Eggplant, Pepper and Potato Rich Moussaka Greek-Italian, recipe #moussaka #Greek #Italian #recipe #food #Sunday #lunch #meal #deliciousfood #potatoes #eggplant #zucchini #mincedneat #pork #beef Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.