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## Deliciously Easy Chicken Skewers Recipe Simple Chicken Skewers Chicken skewers are not only delicious but can also be visually appealing when paired appropriately. I have complemented them with grilled vegetables and French fries, alongside specially seasoned pork neck steaks. However, if you prefer not to include these, it is perfectly acceptable. The chicken can be grilled directly or cooked in a pan. The preparation of all ingredients is straightforward and quick. Please follow the recipe. Simple Chicken   Skewers   Ingredients : simple, total time: 70 min., 6 - 7skewers For Skewers : 600 g chicken breast/ cut into cubes 4 cm 2 fresh paprika/ cleaned and diced 2 zucchini/ cut into rings — optional 1/2 onion/ cut into ribs dry oregano/ or basil to taste dry parsley to taste salt and pepper to taste For Sauce : 150 ml soy sauce 2 Tbsp Olive oil EVO 1 tsp oregano 1 grated lime peel/ or lemon 1/2 lime juice/ or lemon Simple Chicken   Skewers   Preparation : Prepare all ingredients as described above. For the sauce mix, well Ingredients and set aside. Wash and clean the vegetables. Cut the chicken breast into 4 cm cubes, as well as the fresh peppers. Zucchini cut in rings, and onion on ribs. Pour the sauce over the chicken cubes and let it rest for 10 minutes. Turn them from time to time to absorb the ingredients well. Take the sticks and arrange the diced meat, pepper, zucchini, and meat again, repeat several times so that you leave 2. 5 cm free distance of both side. String the sticks in order until you use up all the material. Pour olive oil into a deep-frying pan and wait for it to heat up on a low, moderate heat. Add the chopped onion to the ribs and stir-fry for about 5 minutes until translucent. Add the chopped peppers and simmer, stirring occasionally, for about 5 minutes, covered. Now add the chopped zucchini, dry oregano, or basil, salt and pepper and mix well and simmer until the vegetables soften and change color for about 15–20 minutes. Pour the finished vegetables into a salad bowl. Clean the same pan, wipe the fat with a napkin. Drizzle a little oil and place the prepared skewers — bake until they are golden brown on all sides. I baked each side about for 5–7 minutes. Add the rest of the marinade sauce to the pan and add a little water, cook the sauce for about 2–3 minutes and with a wooden spoon, scrape the bottom of the pan. Filter the sauce, pour into a small bowl for serving. Serve skewers with grilled vegetables, sauce, and sprinkle and garnish with lime. In addition to the grilled vegetables, I made French fries, which also go fantastically with these skewers. Buon appetito! Simple Chicken   Skewers   NOTE: Do not season the meat because it is already salty by itself. You can combine these skewers with grilled meat such as kebabs, grill pork neck, hanger, or chicken grilled meat. Keep the rest of the meat covered in the refrigerator for up to 2 days. Do you want to try something a little different? Zlatibor Skewer Chicken Skewer Tandoori Chicken Skewers Skewers Chicken Liver in Bacon Italian-Style Chicken Fillets Skewers, the best Recipe Cag Kebab-Turkish Meal Pork Souvlaki-Greek Meal #simple #chicken #skewers #food #maindish #meal #sidedish #vegetables #peppers #zuccjoni #onion #grill #easycooking #reicpe #lunch #dinner #fast #chickenmeat Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Delight of Revani: A Traditional Greek Wet Cake Revani Greek wet cake A wonderful Turkish dessert, Revani Lemon, an aromatic and moist cake topped with syrup. A very simple cake to prepare and quick, you can decorate it with coconut, pistachios and white chocolate. Follow recipe. Ingredients : simple, total time: 55 min. Dough : 300 g semolina 130 g flour 1. 5 tsp baking powder 4 large eggs 200 g granulated sugar 150 g Greek yogurt 120 g melted butter 1 lemon zest grated Syrup : 200 g granulated sugar 450 ml water 1/2 lemon juice 1 cinnamon stick For Decoration : 80 g pistachios 60 g coconut flour Revani Greek wet cake Preparation : Preparation Syrup : Pour sugar, water into a small saucepan and cook on low to moderate heat, add cinnamon, and 1/2 juice of lemon. When it starts to boil, reduce the heat and let it boil for about 10 minutes. Remove from heat and let cool at room temperature. Meanwhile, make the cake batter. Preparation Dough: In a deep bowl, beat eggs with sugar until foamy. Add melted butter, yogurt and grated lemon zest. Add semolina, and mix briefly, then gradually add flour mixed with baking powder. Mix it all well into a uniform mixture. Grease (butter and flour) the baking dish, pour the mixture evenly and level it. Tap the bowl lightly on the work surface to release bubbles. Bake in a preheated oven at 175 °C for about 35–40 minutes. In case your oven burns hotter, place aluminum foil. Cool finished cake, covered with a clean cloth 15 minutes, cut into squares, then slowly pour cooled syrup over. Let rest more than 4 hours or overnight. Buon appetito! NOTE: Keep the cake in the refrigerator for up to 5 days, covered. Do you want to try something a little different? Grandma's creamy cake Lemon Yogurt Soft Cake - Donut Cake Lava Cake recipe Vasa's Cake recipe Coconut cubes cake Creamy Raspberry cake with Biscuits Simple Plasma cake recipe Lamington Cake #Revani #Greel #wet #cake #dessert #food #semolina #flour #eggs #syrup #simple #recipe #easycookin #lemon Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Indulge in the Delightful Cake Caprice Recipe Cake Caprice, recipe This cake is a cherished recipe passed down from my grandmother. It requires minimal ingredients yet is as delightful and indulgent as its name suggests. With just a few components, you can create a fantastic cake! You can enhance this recipe by incorporating fruits, such as sliced bananas, placing them between the layers of meringue or on top to fill the surface. I have done this to complement the flavor, aside from the cream. You may also add grated lemon peel or vanilla extract to the cream for additional flavor. The cake is truly exceptional and impressed me the first time I made it. The results largely depend on your preferences; if you enjoy sparkling and crispy cakes, stick to the original recipe. Regardless of your choice, the taste will be remarkable! This cake is quick and easy to prepare, making it ideal for any occasion. Simply follow the recipe. Ingredients: cup 200 ml, simple, total time: 90 min, For the Meringue: 6 egg whites 2 full Tbsp/ 200 ml sugar For the Sponge cake : 5 eggs 1 cup of sugar/ 200 g 3/4 cup flour 1/4 cup starch / I used cornstarch For the Cream : 6 egg yolks 2 Tbsp granulated sugar 2 Tbsp flour 1. 5 cups milk 400 g butter Optional for cream: 2 bananas / cut into rings 1 tsp vanilla extract 1/2 lemon zest grated Cake Caprice, recipe Preparation : Meringue : Make the Meringue the day before. You will do this by placing the egg whites in a deep bowl and beating for about 4–5 minutes on medium speed. Then gradually add the sugar and beat on high speed until you get stiff peaks. When you have stiff peaks. Use a pastry bag with a star attachment, pour the mixture in circle 3 cm, and make onto baking paper and bake in a cold oven for 40–50 minutes at 90 °C. Allow the meringues to cool completely at room temperature. For the sponge cake: Separate the yolks from the whites. Beat the whites until foamy on medium speed, gradually add 100 g of sugar to the egg whites and beat at the desired speed until you get stiff peaks. Beat the yolks with the rest of the sugar. Now gradually add the egg whites to the yolks, mix with a spatula, add flour and starch, then gently fold in the remaining egg whites, do everything with a spatula and mix gently. Pour the mixture into a baking mold lined with baking paper, 26 cm in diameter. Grease the sides of the mold! Bake at 170 °C, about 20–25 minutes until done. Check the dough with a toothpick. While the biscuit is baking, make the cream. Leave the biscuit to cool completely.! Separate the biscuit from the baking paper. Divide the biscuit into 3 equal discs. Set aside. Cream : Beat 6 egg yolks with 2 cups of sugar until foamy, add 2 spoons of flour and 1.5 cups of milk. Cook over low heat, stirring occasionally with a wire whisk. Do not let it boil! Set aside. You should get a viscous consistency of the mixture. Let it cool completely at room temperature! Beat the softened butter on low speed. Gradually pour the cooled cream mixture into the butter, continuing to beat until smooth. You will divide the cream into 3 equal smaller creams and 4 (you need a slightly larger part to coat the side of this cake). Now that everything has cooled down completely, the sponge cake and the cream, start assembling the cake. Assemble cake: Spread the first biscuit with the cream and arrange meringue on it over the entire surface. Place the second biscuit and spread with cream again and place it over the meringue same like first time. Press gently. Place the last biscuit on top of that and spread on surface with cream and place the meringue on top. Spread the sides of the cake with cream. Place the cake in the refrigerator to set well, about 3 hours or overnight is even better. Serve with coffee or tea. Buon appetito! NOTE: If you want, you can decorate with whipped cream, like me, instead of meringue. I left the rest of the meringue for dessert when someone comes so that I can serve with a cup of coffee. If you like aromas, you can add vanilla extract or lemon peel to the cream. You are not obliged to put bananas on the cream like I did, it is an optional variant. Keep the cake covered in the refrigerator for up to 3–4 days. Do you want to try something a little different? Stump Cake Capri Cake Wheat cake Wheat cake Chocolate-Hazelnut cake Chocolate Cake with Coconut #cake #caprice #dessert #spongecake #vanilla #cream #food #simple #delicious #recipe #serbianrecipe #serbianfood #holidayrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Creamy Broccoli and Orecchiette Delight Creamy Broccoli with Orrechete Enjoy a delightful Italian Mediterranean meal featuring Orecchiette pasta, broccoli, and bacon in a creamy sauce. This dish is simple, light, and incredibly flavorful, making it an ideal choice for lunch. With my recipe, you can have lunch prepared in just 30 minutes. Follow recipe. Creamy Broccoli   with   Orrechete   Ingredients : simple, total time: 35 min, 2 servings 230 g Orrechete pasta + water for cooking 1/2 head broccoli/ separated in small florets + water for cooking 50 g smoked bacon/ diced 2 Tbsp Olive oil EVO!/ or to taste 1 clove of garlic/ crushed 1 whole chili peppers/ optional black pepper to taste 330 ml vegetable broth 3 Tbsp Philadelphia 2 Tbsp grated Parmesan cheese Creamy Broccoli   with   Orrechete   Preparation ' The first thing you will do is wash the broccoli well, remove the stem and separate the florets into smaller florets, save the leaves, set aside. Pour enough water into the pot and add a little salt. When it boils, cook the broccoli with leaves on a moderate heat for about 5 minutes. Strain them immediately and set aside. Make the pasta and the broccoli at the same time! Add the pasta pot and wait for it to boil. Cook according to package directions. Before straining them, save 3–4 spoons of liquid. Strain them well and put them aside. Pour olive oil into a large pan. In the meantime, cut the bacon into small cubes, chop the garlic. Add water for the broth, even better if you have bought ready-made. As soon as it boils, add one soup cube, when it is absorbed set aside. Add the diced bacon with little olive oil to the pan — fry until it becomes transparent to low moderate heat, stirring occasionally. Now add minced garlic with chili pepper, as soon as it smells, add broccoli with leaves, mix everything well. Fry for a 2–3 minutes, then pour 1/2 of the broth, and stir. Season with black pepper to taste. You don't need to add salt, because the broth, bacon, and Parmesan are already salty! Mix the rest of the broth with Philadelphia without lumps and immediately pour over the ingredients, stir everything well again. Let it simmer for about 13 -15 minutes, to low moderate heat. The sauce must thicken and reduce by about half the amount of liquid. Immediately add the 2 spoons of Parmesan cheese, and pasta, stir well for about a 1-2 minutes, and turn off the heat. Serve immediately warm, with adding grated Parmesan cheese. Buon appetito! Creamy Broccoli   with   Orrechete   NOTE: Instead of Philadelphia, you can also use ricotta or sour cream. Chili pepper is optional, you can also skip this step. For 4 servings, duplicate the groceries. Try to consume the rest of the food until the evening. Creamy Broccoli   with   Orrechete   Do you want to try something a little different? Pasta with Broccoli Chicken with Broccoli Braised Chicken Meat with Broccoli and Cauliflower in Italian Way A Quick and Healthy Lunch #creamy #broccoli #with #orrechete #pasta #food #italianfood #italianrecipe #maindish #lunch #delicious #simple #recipe #easyrecipes #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

### Irresistible Jaffa Homemade Dessert Cake Jaffa Homemade dessert cake Jaffa cake is one of my favorites after Reform cake. I saved this recipe from my mom and it is very easy to prepare and requires patience. It consists of sponge biscuit, two different creams, one is vanilla and the other is dark with chocolate and walnuts, combined with Jaffa biscuits, yes 4 levels. If you want, you can do it on two levels, reducing the amount of cream by half. The cake is very delicious and juicy. Follow the recipe. Ingredients : simple total time: 90 min. Ingredients for 1 Bark : 4 egg whites pinch of salt 4 egg yolks 150 g of sugar 1 bag vanilla sugar 50 ml of hot water 50 ml of oil 100 g of ground walnuts 1/2 bag a baking powder/ 6 g 100 g of flour White Cream 1 liter milk 100 g corn starch/ or 100 g flour 100 g granulated sugar 3 bags vanilla sugar/ 30 g Cook thick cream, let it cool then add: 125 g soft butter 1 bag vanilla whipping powder/ 40 g 1/2 orange juice/ filtered Divide filling on 4 equal parts. Dark Cream: 100 ml milk 150 g granulated sugar 200 g ground walnuts 200 g dark chocolate 200 g soft butter and : 450 g Jaffa biscuits — orange layer biscuits 1 orange juice/ filtered For Decoration as desired : chocolate ganache whipped cream Jaffa Homemade dessert cake Processing: Bark : Beat the egg yolks with 75 g of sugar until light and fluffy. Add vanilla sugar, water, and oil and mix briefly. Wash the mixer attachments and dry them well. In another bowl, add egg whites and a pinch of salt, beat with a mixer until foamy. Gradually add the remaining 75 g of sugar and beat until you get solid snow. Gradually add the beaten egg whites to the beaten egg yolks and gently mix with a spatula, until it is uniform. Now gradually add sifted flour mixed with baking powder, mix everything well. At the end, add the ground walnuts and mix it all well again with a spatula. Baking Bark: Bake in a grease mold lined with baking paper, 26 cm diameter, or in oven tray 40×30 cm, to 180 °C for about 20 min. Check with a toothpick. Let it cool, then divide into 2 layers disc. Make another one bark for 4 layers. If you are working in an oven tray, cut it into 2 equal parts and bake the second crust again, which you will cut in half the same way as the first. You can make this cake with also 2 levels, but you must reduce the amounts of cream and glaze in half, but still for me, it's more beautiful when there are more levels! White Cream : Pour the starch into a small saucepan and gradually add the milk, mixing with a whisk until it is uniform and without lumps. Gradually add the rest of the milk, sugar and vanilla sugar, transfer to the stove and cook until the cream thickens and the cream becomes uniform. When the cream has become thick, turn off the heat and leave the cream to cool completely. After the cream has cooled, add butter, powdered vanilla cream, and orange juice to the cooled cream, mix everything well until uniform. (If you want, you can add 1/2 a grated orange peel). Divide the cream into 4 parts. Set aside. Dark Cream: Beat the butter and sugar until foamy, melt the chocolate with the milk over low heat or in the microwave. Grind the walnuts finely. Add the walnuts to the mixed butter and sugar and pour over the melted chocolate, mix everything well, until uniform. Set aside. Assemble cake: Cut the baked and cooled crust into two equal discs. You should get 4 crusts. Place the first crust on a decorative tray. Spread with 1/4 of the vanilla cream and smooth it out well. Dip the Jaffa biscuit part in the orange juice and place it on the white cream, side by side, with the chocolate part facing you. Spread 1/4 of the vanilla cream over the biscuits and spread and level them nicely. Then place the second layer crust on top and add the entire chocolate filling, spread and level them evenly. Add the third layer crust and repeat with 1/4 of the vanilla, then the biscuit dipped in orange juice, then the vanilla filling again. Place the fourth crust and press down lightly. I covered the top of the cake and around with the rest of the dark cream. I had almonds at home, so I pureed them over the filling according to my taste. Put the cake in the fridge to cool 2–4 hours. Make a decoration of chocolate ganache and sweet cream or whipped cream of your choice. Buon appetito! NOTE: You can also decorate around the cake with Jaffa biscuits, like I did, I used almonds for top too. You can pack this kind of cake in the freezer if you want in special curries with a lid for up to 2 months. Take out the stake the day before consumption and transfer in a fridge. Do you want to try something a little different? Stump Cake Capri Cake Wheat cake Gabon Cake Napoleon Cake, Russian Cake #jaffa #cake #dessert #food #chocolate #vanilla #cream #layers #delicious #simple #recipe ##holidayrecipe #jaffabiscuits #walnuts #easybaking #serbianfood #serbianrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Karadjordje Steak Filled with Ripe Cream and Bacon Delicious and juicy Karadjordjeva steak — a Serbian traditional dish stuffed with ripe cream and bacon, sesame gives a special flavor. You must try. Follow recipe. Ingredients : very easy, total time: 45 min., 3 persons 300 g of beef/ or pork fillet Fill: ripe cream to taste 100 g bacon/ cut into thin slices For Frying: 100 g flour 2 eggs 80 g breadcrumbs/ or ground pretzels salt and pepper to taste 50 g sesame seeds Karadjordje Steak Filled with Ripe Cream and Bacon Preparation : Beat the meat to both side lightly, season with salt and pepper to taste. Apply cream, put the bacon cut into thin slices and rolls lengthwise. Push the ends inside. Wrap the rolled steak in flour, then in scrambled eggs with little salt, and finally in breadcrumbs mixed with sesame, you can repeat the procedure so that the rolled steak closes your sides well. Use toothpicks if necessary! Fry in a little more oil. Fry each side 5–7 minutes on moderate lightly heat. It is ready when it turns nicely brown on all sides. You can serve it with tartar sauce, french fries, boiled and spicy potatoes, as well as with vegetables. Buon appetito! #karadjordje #steak #serbian #food #taratar #sauce #recipe #food #blogger #tasty #ripe #cream #bacon #delicious #traditional #serbian #meal Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Soft Donuts Sweet or Salt Phenomenal soft donuts are quickly made and eaten, they can be eaten salty and sweet. Follow recipe. Ingredients: simple, total time: 60 min. 500 ml of lukewarm water 700 g of soft flour 1/2 cube of fresh yeast/22 g 1 teaspoon sugar 5 Tablespoons batter oil 1.5 teaspoons of salt frying oil (deep-frying) Soft Donuts Sweet or Salt Preparation : Put yeast, lukewarm water, oil, sugar in the large plastic container. Mix a little by hand, add flour but not all, a little more than half of the total amount. Add it only now, not directly to the yeast because it will grow weaker. Knead a smooth dough. Flour a little hand and dough. Knead lightly and superficially, just to form a soft ball of dough. If it sticks to your hands, add a little more flour and knead lightly. Let the dough rise for 15 minutes for the dough to rise a little. Flour the work surface well, mix the risen dough lightly with a little flour. Shake on a table, shape the dough into a ball and roll it out with a rolling pin. Not too thin and do not press hard with a rolling pin so that the holes in the dough do not stick and air does not come out. From the dough, cut soft and large shapes as desired and leave them for about 10 minutes. You will cut the dough easier if you occasionally apply flour on the knife. Heat the oil, dip your fingertips in the flour each time so that they make do not stick. It is also important that you take them very lightly, without pressing, because they will flatten and half of the holes will disappear from them. Put in hot oil, the upper side goes down first. When well browned, turn the other side to brown. Remove to a kitchen towel to drain. You can eat with jam or cheese, how wish you like. 2. Recipe Donuts 400 g flour 3 egg yolks 400 ml of warm milk 15 g of fresh yeast 1 tsp sugar 1 tsp salt 300 ml oil The only thing here is that you put the yeast in warm milk with a drop of sugar and a spoonful of flour. After 15 minutes, put it in a deep dish and add the rest of the ingredients, adding the flour gradually. Making the dough is the same as in the first recipe. The preparation method is similar to the first recipe Enjoy in bites! #food #doigh #mekike #donuts #salty #fritters #appetizers #pastries #delicious #breakfast #recipe #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #serbian #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Scrambled Eggs with Paprika and Bacon Scrambled eggs with paprika and bacon Enjoy a nutritious and protein-rich breakfast featuring paprika and bacon. This meal is both simple and quick to prepare. Please follow the recipe for details. Ingredients : simple, total time: 10 min., 1 serving 2 eggs 1 Tbsp of Philadelphia 1/3 green pepper 25 g bacon diced 1/3 tsp salt/ or to taste 1 Tbsp Olive oil EVO Scrambled eggs with paprika and bacon Preparation : In a deep plate, beat the eggs, add salt and a spoonful of Philadelphia, mix everything well with a wire. Wash the pepper, cut into 1/3, remove the seeds and cut into cubes. Cut the same bacon into smaller cubes. Heat the oil on low to moderate heat. Add the bacon and fry until it becomes transparent, immediately add the peppers and mix. Fry for about 2–3 minutes, when the bacon has become crispy, add the beaten eggs and mix everything well. The eggs are ready when everything is combined and there is no excess liquid. Turn off the heat and immediately serve in a plate. Buon appetito! NOTE: The recipe is for one serving, increase the ingredients accordingly, there is you. If there are 4 of you, x4 groceries. Do you want to try something a little different? Avocado with Egg Old Buns Soft as a Soul Ham and Eggs English Breakfast Omelet with Leek leaves Omelet with Leek and Sausages Omelet Panzerotti for 10 minutes #Scrambled #eggs #paprika #bacon #breakfast #dinner #simple #delicious #healthy #recipe #food #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

## Oven-Baked Skinless Pork Knuckle Recipe Pork Knuckle without the skin, baked in the Oven Knuckle without skin served with sauerkraut offers a light and flavorful option, perfect for New Year's and Easter celebrations. The knuckle is marinated and conveniently packaged in a hermetically sealed container with collagen, ensuring a quick and easy preparation process. The sauerkraut is pre-chopped and available in a jar, requiring thorough rinsing and seasoning before use. Let's prepare this delightful dish together by following the recipe. Pork Knuckle without the skin, baked in the Oven Ingredients : simple, total time: 70 min. 2-3 serrvings 2 pork knuckle without skin/ already boiled water for boiling/ filtered 1 tsp red ground paprika 1 clove of garlic / cut into leaves little olive oil EVO for spread knuckle Sauerkraut : 1 jar sauerkraut/ shredded — 1 kg black pepper to taste 10 peppercorns 2 tsp allspice red ground paprika 80 ml Olive oil 2 bay leaves Pork Knuckle without the skin, baked in the Oven Preparation : Take the knees out of the package and put them in a large pot together with the collagen and cover with water. Cook on low moderate heat, leave it for another 13 minutes after boiling. After the spinning time, put the knees on a plate and strain the liquid, discard the fat. You will need approximately 250 ml of liquid. Let it cool. Take a fireproof bowl, mine is 33×20 cm, you can use a larger one and grease it with oil with the help of a brush. Rinse the sauerkraut several times under running cold water. Put the sauerkraut in an ovenproof dish and sprinkle with paprika evenly over the entire surface, add peppercorns, black pepper to taste, pour over olive oil and mix well with a fork so that the ingredients are evenly distributed. Add a bay leaf to the top of the sauerkraut and set aside. Turn on the oven to 180 °C. While you wait for the oven to heat up, season the knuckles. Make cuts in the knuckle and add a leaf of garlic, coat the knuckles with oil, then coat with allspice(red ground paprika) on all sides. Place the knuckles on top of the sauerkraut, pour the 180 ml liquid to the container that you have already filtered. Bake in a preheated oven for about 40–45 minutes. After 20 minutes, turn the knuckles, stir sauerkraut and pour liquid as needed, bake until the end. Serve immediately warm with the addition of mustard and horseradish. Buon appetito! Pork Knuckle without the skin, baked in the Oven NOTE: You can serve baked potatoes with this dish, see the recipe here. Keep the rest of the food covered in a cool place, it can also be on the terrace. Do you want to try something a little different? Pork Knuckle with Cabbage Stew and Potatoes Lena Pork Shank with baked Potatoes and Sauerkraut Pork Skewers Pork Skewers Roast Pork with Crispy Crust Lena Roast Pork with skin #porkknuckle #shank #sauerkraut #withoutskin #easycooking #maindish #lunch #dinner #food #baking #oven #easybaking #delicious #holidayrecipies #Christmas #Easter #holidays Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Brussels Sprouts with Savory Pancetta Brussels sprouts with Pancetta Enjoy the delightful and flavorful Brussels sprouts prepared in a straightforward and efficient manner. In this recipe, I have paired these vegetables with bacon-pancetta and Parmesan, simmering them briefly until tender. I am confident you will appreciate this side dish, as it is both nutritious and rich in essential vitamins and proteins. It can be served either as a side dish or as a salad. Follow the recipe for details. Brussels sprouts with Pancetta Ingredients : simple, total time: 30 min. 2 servings 2 Tbsp Olive oil EVO to taste 50 g bacon/ diced 1 shallot/ or 1/2 small red onion-finely chopped 300 g Brussels sprouts/ cut in half 1 clove of garlic/ optional 250 ml vegetable broth salt and pepper to taste 1 full Tbsp Parmesan cheese for sprinkle Brussels sprouts with Pancetta Preparation : Wash the Brussels sprouts and remove the first layer and a small part of the stalk, cut them in half. Cut the bacon into small cubes or small strips. Finely chop the shallot. Pour the olive oil into a saucepan over low-moderate heat. Add diced bacon and fry until transparent. Now add the shallot to the pan and fry for about 1-2 minutes until it becomes transparent. Add the Brussels sprouts, so that the cut is on the bottom of the pan, fry for about 3–5 minutes until they are golden brown. Turn them over and fry for the same amount of time, pour over the broth, add a pinch of salt and pepper, cover pan. Cook about 20 minutes to low moderate heat, until the liquid almost evaporate. Stir occasionally. Towards the end, sprinkle with a grated Parmesan. (there must be a little sauce). Put out the fire. Serve immediately with some addition or any meat. Buon appetito! Brussels sprouts with Pancetta NOTE: If you are a fan of garlic, you can chop it finely and add it before the broth. This is a very simple and delicious healthy side dish that goes well with all kinds of dishes. You can eat it hot or cold as a salad. Keep covered in the refrigerator for up to 2 days. Do you want to try something a little different? Brussels sprouts Boiled Brussels Sprouts Brussel Sprouts with Bacon-Paprika and Hazelnuts Soft Beef chops with Potatoes and Brussels sprouts Salmon Steaks with Brussels Sprout and Mixed Salad Lena Complete lunch Beef soup with Vegetables #brusselsprouts #pancetta #bacon #Parmesancheese #fried #sidedish #salad #food #simple #recipe #easycooking #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Mastering the Art of Pan-Fried Scallops Pan-fried Scallops Today, I will demonstrate how to prepare fried scallops using a touch of olive oil, accompanied by a sauce and a hint of wine. These scallops are exceptionally delicious and tender. Typically served as an appetizer before the main seafood course, I find them irresistible and make this dish at least once a month to indulge my cravings. The preparation is both quick and straightforward. Please follow the recipe. Pan-fried Scallops Ingredients : simple, total time: 15 min., 2 serving 8 scallops 50 ml white wine 1/2 bunch of parsley/ finely chopped 1 big cloves of garlic/ minced 40 ml Olive oil EVO to taste 1 lemon/ 1/2 juice and slices for serving salt and black pepper to taste Pan-fried Scallops Preparation : First, you will start by cleaning the scallops, by using a small knife to separate the mollusk from the shell Remove the black part with a small, sharp knife. Then wash them under cold water and let them dry in a colander. When the scallops have dried, heat the 2 spoon of olive oil over low, moderate heat in a non-stick pan. In a small bowl, mix lemon juice, chopped garlic, olive oil, parsley and add a little salt. Pour this mixture and fry for a few seconds, as soon as the garlic smells, add mollusks and fry each side about a minute and half, with seasoning of black pepper and little salt. Pour white wine — simmer 5 minutes until the alcohol evaporates. Remove from the heat. Now you can decorate your scallops with chopped parsley, by returning each mollusk to the shell. I didn't do that, I put them baked like that directly on a serving plate. Pour the sauce from the pan and sprinkle with chopped parsley to taste. Serve as an appetizer with slices of lemon and green leaves lettuce, 4 scallops going for 1 per person. Buon appetito! Pan-fried Scallops NOTE : Due to the special preparation, these scallops can be prepared earlier and washed and stored on paper in the refrigerator before preparation. If you think that some of your guests or guests do not like garlic, you can leave it out of the recipe. Cooked or fried scallops can be stored in the refrigerator for up to 2–3 days, sealed in a box. Do you want to try something a little different? Grilled Scallops in Sauce Venetian Scallops Baked Scallops in the Oven with Crumbs Scallops au gratin with Pomelo #pan #fried #scallops #food #appetizer #seafood #delicious #simple #fast #quick #recipe #easycooking #blog #foodblogger #foodie #foodies #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

## Deliciously Sweet Apple and Pear Pie Recipe Apple and Pear Pie Lena This is a cherished recipe for apple and pear pie. If you're inspired to create something delightful, here is the recipe. The pie is both delicious and tender. Please follow the instructions. Ingredients: simple, total time: 80 minutes. 300 g of flour 4 eggs 150 g of sugar 100 ml milk 150 ml of oil or melted butter 3 apples 2 pears 1 lemon zest grated 1 bag of vanilla sugar/ 10 g 1/2 baking powder/ 5 g 1 teaspoon cinnamon Apple and pear pie Lena Preparation: Turn the oven to 180 degrees First, peel the pears and apples, cut the pears into cubes, and leave the apples for decoration, and cut them into thin slices. You can pour lemon juice over them so that they do not turn yellow. Then whisk the eggs and sugar add the lemon zest, vanilla sugar, cinnamon, and milk. Mix it well, then mix the flour and baking powder in another bowl and then pour into the bowl where the other ingredients are. Mix all that well, the mass must be thick. Put the diced pears in the dough. You can also cut the almonds if you like, some 50 g. I didn't put them on. Take a 26 cm round mold and put the baking paper on the mixture and arrange the apple slices in a circle like clockwise. Put the cake to bake at 180 °C for 30–40 minutes. Check the dough with a toothpick. Buon appetito! Apple and Pear Pie Lena NOTE: Keep the cake in a special box with a lid at room temperature for up to 3 days, covered. Do you want to try something a little different? Fast Apple pie Juicy Apple Pie Auntie's Lazy Apple pie Grandma Apple Lazy pie Lazy Pie of Apple and Walnuts Lena Apple Walnuts Tart #Apple #and #Pear #Pie #Lena #food #dessert #cake #simple #delicious #soft #recipe #oven #dessertlover #cakelover #foodie #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Tender Beef Chops with Savory Sides Soft Beef chops with Potatoes and Brussels sprouts Enjoy a delightful and comprehensive lunch prepared in just 40 minutes. Experience tender beef schnitzel marinated in wine, enhanced with herbal seasonings for an exceptional flavor, accompanied by a side of potatoes and Brussels sprouts. This meal is both quick and simple to prepare. Please follow the recipe. Soft Beef chops with Potatoes and Brussels sprouts Ingredients : simple, total time: 40 min 4 servings For Veal Chops : 4 big veal chops 1 tsp dry spice Vegeta salt and pepper to taste 1. 5 tsp thyme/ or rosemary to taste 160 ml dry white wine 3-4 Tbsp oil for frying For Brussels sprouts: 500 g Brussels sprouts/ whole washed and boiled then cut in half 2–3 cloves of garlic/ minced water for cooking salt and pepper to taste 4 Tbsp Olive oil EVO to taste 2 Tbsp apple acid vinegar/ or to taste For Potatoes: 4 medium potatoes/ cut into slices salt to taste 1 tsp dry spice Vegeta 1 full tsp rosemary:/ or to taste 3 Tbsp oil for frying 150 ml water/ or as needed Sautéed Veal Fillets with Mushrooms Preparation : Prepare all the ingredients as described above. First you will start from Brussels sprouts. Preparation Brussels sprouts : Wash the brussels sprouts well and leave them in a colander. Put water and a little salt in a small pot. Cook on moderate heat, when it boils, add the cabbage and cook for another 10 minutes. Strain the sprouts and let them cool. Preparation potatoes: Peel the potatoes and clean them of impurities, then wash them and cut them into smaller slices. Dry them well with kitchen paper then season them with rosemary, Vegeta dry seasoning and salt to taste. Pour the oil into a small pan and wait for it to heat up on moderate heat. Add the potatoes, fry them for about 10–15 minutes, turning occasionally, then add water gradually until the potatoes are soft. As soon as the potatoes have softened, and liquid evaporated, turn off the heat and put them in a bowl and cover. Preparation Veal chops : Prepare the beef chops by first seasoning them (salt, pepper, Vegeta dry seasoning and thyme only put on one side). Beat them slightly with a meat handle and put them on hot oil. Fry them on both sides until they turn brown. As soon as they are browned on both sides, add the wine, wait for the alcohol to evaporate for about 5 minutes, add a little water to make a nice sauce, cook for another 1–2 minutes, turn off the heat. Now cut the Brussels sprouts in half, put them in a salad bowl, season with olive oil, vinegar, salt, pepper and add chopped garlic, mix everything well. Pour the hot and nicely arranged dish into plates, pour the sauce over the chops. Buon appetito! Soft Beef chops with Potatoes and Brussels sprouts 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? Soft Veal Chops with Peas Fried Veal steak Veal Medallions with Mushrooms Sautéed Veal Fillets with Mushrooms #soft #veal #chopes #potatoes #brusselsprouts #maindish #sidedish #food #lunch #simple #recipe #delicious #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Delight of Italian Panettone Dessert Pannetone - Italian Dessert Panettone is a traditional Italian sweet bread typically prepared during Christmas and other festive occasions. It is highly popular in Italy, where it is available in stores throughout the year. The classic version is made with candied dried fruits and raisins, although variations exist, including those without any additions or with chocolate, catering to diverse preferences. Below is an excellent recipe, allowing you to customize it to your liking. Pannetone - Italian dessert Ingredients for the Pannetone: 50 g Manitoba flour 3 g Fresh brewer's yeast 1 tsp Malt or honey or sugar 30 ml whole milk at room temperature For the first dough 25 g Manitoba flour 110 g flour 00 4 g fresh brewer's yeast 85 g Eggs 40 g sugar 45 g soft butter 45 g For the second dough 75 g flour 00 53 g eggs 30 g egg yolks 50 g sugar 45 g Butter 1 lemon zest 1 vanilla bean 20 candied orange 20 g candied citron 60 g raisins pinch of salt To cover Panettone butter Pannetone - Italian Dessert To prepare the panettone, first start with the biga: In a bowl, pour the flour, the crumbled brewer's yeast, the malt, and the milk at room temperature Mix first with a spatula, then transfer to a surface and knead with your hands. You will need to get a compact dough. Put it back in the bowl, cover with cling film and let it mature for an hour at room temperature, then transfer it to the fridge for 12 hours. After 12 hours, resume the matured chariot, do not worry if it has not grown very much. Transfer it directly to the bowl of a planetary mixer, add the 00 flour. After 12 hours, resume the matured chariot, do not worry if it has not grown very much. Transfer it directly to the bowl of a planetary mixer, add the 00 flour, and Manitoba flour. Also add the fresh brewer's yeast, always crumbled, and sugar. Mount the hook and start the planetary mixer at low speed. Then slowly add the previously beaten eggs, a little at a time, let the machine work for a few minutes until the dough is strung. Only at this point can you add the butter. The butter should be at room temperature, and you need to add one piece at a time. Let the dough absorb each piece of butter well before adding more. You can help yourself with two teaspoons, it will be easier to put the butter in the mixer. Knead again until the dough is strung again. Stop the machine and with a tarot transfer the dough to a work surface. Now give some folds to the dough (slap & fold). You will have to lift it, slam it on the top, stretching it and folding it back on itself. Repeat this operation a few times, until you find that the dough is smoother and more taut. Form the dough in a ball and transfer it to a bowl, cover with cling film and let it rest for an hour at 26-28°, then transfer to the refrigerator for 12 hours. If you do not have such a high temperature at home, heat some water in a saucepan, then transfer it to the base of your oven and place the panettone dough inside as well. This will create a very effective home leavening chamber. Pannetone - Italian Dessert How to prepare the second dough: Take the 1st dough from the fridge, leave it at a temperature of 26–28 ° for 2 hours. In the meantime, take the raisins, first rinse them well and then put them to soak, when it is rehydrated squeeze it well and keep it aside. Transfer the leavened dough to the bowl of the planetary mixer, then add the flour and the sugar. Add previously beaten eggs, egg yolks, vanilla pod seeds and the grated lemon zest. Mount the hook and run the planetary mixer at low speed. While turning, add the salt. Let the machine work, it will take a few minutes until the dough is well strung on the hook. Now you can add the soft butter, as done in the first dough, remember that it is important to add one piece at a time, waiting for it to be well absorbed before adding more. Help yourself with two teaspoons, it will be easier to add it. Let the machine work, always at low speed, and in the meantime take care of the candied fruit. Transfer the candied orange onto a cutting board and cut it into cubes, then do the same thing with the cedar. As soon as the dough is well strung, pour the candied fruit and the raisins into the planetary mixer. Start the machine again, always at low speed, to incorporate the candied fruit and raisins. Wet your hands and remove the dough from the hook and with a tarot transfer the dough onto the work surface. Give the dough the slap & folds as in the first dough, lift it and fold it on itself, in this way it will become more tenacious. If he seems clingy and nervous, let him sit for a couple of minutes. Then using the tarot form dough in the ball , in order to obtain a spherical shape, and transfer it to a bowl. Cover with film and let it rise for another 2 and a half hours at 26-28 °C. When it reaches 2 cm from the edge of the mold, then leave it in the fresh air for half an hour so that a crust forms on the surface. Then use a sharp blade and make a cross in the center of the panettone. Place a small piece of butter in the center of the cross and bake in a preheated static oven at 175 ° for 50 minutes. Place the panettone on the lowest shelf of the oven, and after 5 minutes place another dripping pan on the top shelf. In this way, the panettone will not burn. At this point, take it out of the oven, and skewer it with two steel skewers long. Turn it over, balancing it on two jars or two pots of the same height. Let it cool for 6 hours, then turn it upside down. You can serve cake when is cold. Enjoy! Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Pannetone - Italian Dessert Source text and photo with method: https://ricette.giallozafferano.it/Panettone-con-lievito-di-birra.html #pannetone #italian #dessert #Christmas #holiday #recipe #cake #delicious #homemade #dough #raisins #candidfruit #cutron #orange #tasty #fragrant #dessertlovers #italianfood #italianrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

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

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

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

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

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

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