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##Deliciously Zesty Jaffa Muffins Jaffa Muffins A wonderful, delicious and soft treat, Jaffa Muffin that is prepared very quickly and easily! In addition, this recipe is very economical and doesn't require a lot of ingredients! The muffin is scented with orange and added dark chocolate. I prepare it often and always according to my mother's recipe. I believe you will make it more than once not because it is just delicious but because it is very simple and economical, and it's Ideal for all occasions. Follow the recipe. Jaffa Muffins Ingredients : simple, total time: 35 minn., 12 muffins 3 eggs 100 g granulated sugar 1 bag vanilla sugar/ 10 g 50 ml oil 200 ml yogurt 200 g of flour 1/2 bag baking powder 1 full tsp orange peel/ grated and : 1 big chopped orange/ diced 50 g dark chocolate/ chopped, 1–2 small cubes Jaffa Muffins Preparation : Beat eggs with sugar, vanilla sugar, grated orange peel, add yogurt, oil, and mix well. Then add mixed flour with baking powder, combine all the ingredients well. Oil the molds with the help of a brush. Pour 2 spoons into each muffin hole, add 3–4 pieces chopped of orange and chopped chocolate. Place one spoon of dough on top of orange and chocolate and flatten little. Bake in preheated oven at 180 °C for 20–25 minutes. Check dough with a toothpick. Wait for the muffins to cool completely, then carefully remove them from the mold, if necessary use a thin knife. Sprinkle with powdered sugar if desired and serve. Buon appetito! Jaffa Muffins NOTE: If you like it sweeter, you can add another 1–2 spoons of sugar in a dough. For a double dose, double the ingredients. Keep the muffins at room temperature in a box with a lid for up to 3–4 days. Jaffa Muffins Do you want to try something a little different? Muffins with Apples Muffins Lena Orange Muffins Chocolate Muffins Apple Muffins Mud Muffins #Jaffa #muffins #dessert #cake #baking #oven #simple #recipe #delicious #food #treat #tasty #easy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Chinese Beef Stir-Fry with Bamboo and Mushrooms Chinese Beef with Bamboo and Mushrooms A wonderful Chinese beef meal rich in vegetables. With the addition of rice, see the recipe here. Preparation is very quick and simple. The meal is ready in just 35 minutes. Follow recipe. Ingredients : simple, total time: 45 minutes, 4 serving For Marinade : 300 g thin sliced beef 1/4 tsp salt 1/2 tsp black pepper/ or to taste 3 Tbsp of dark soy sauce 3 Tbsp cornstarch 3 Tbsp scrambled egg other : 100 g sliced Bamboo shoots 100 dried shiitake mushrooms 1/2 leek stalk/ finely chopped 1 medium carrot/ sliced 1/2 onion/ finely chopped 1 cup cabbage/ chopped small pieces 1 Tbsp cornstarch +150 ml water 240 ml of liquid of Shiitake 1 cup of cooking oil 3 tsp dark soy sauce Chinese Beef with Bamboo and Mushrooms Preparation : Marinade Beef meat: When you buy meat, ask your butcher to cut it into very thin slices of 3 mm, and you cut it into smaller pieces at home. In a deep bowl, add the chopped meat into thin pieces, add salt, pepper, starch and juice sauce, combine everything well and mix, then put it in the fridge for 30 minutes while you prepare the vegetables. Preparation of Vegetables and Mushrooms: In two smaller pots, cook bamboo with peeled carrot and separated shiitake mushrooms in boiling water for 3 minutes. Strain the liquid in both pots. Do not throw away the shiitake liquid! Chop the bamboo and shiitake like vegetables as described above. Heat the oil on moderate heat in a deep wok pan. Add the beef and stir for about a minute, then add the bamboo mushrooms, carrots, onion, and leeks. Stir for 3 minutes. Strain all the ingredients. Pour liquid of shiitake, a little salt and 3 teaspoons of soy sauce into the same pan, heat on a low, moderate heat, and stir. Return all ingredients and mix. Cook for about 2–3 minutes, add the starch mixed with water and stir the ingredients. Cook until the mixture thickens a little. This dish goes well with rice , see the recipe here , or Cantonese rice. Serve warm. Buon appetito! NOTE : If you want, you can add peppers to this recipe and combine the vegetables as you wish. I added a handful of cashews to this recipe, if you want you can add them too. Keep the rest of the food covered in the refrigerator for up to 2 days. Do you want to try something a little different? Chinese Fried Chicken Chinese Chicken with Bamboo and Cashews Chinese-style Risotto with Chicken and Peas Pork with Asparagus in a Quick Way Chinese White Rice Lena #chinese #beef #with #bamboo #and #mushrooms #cashaw #food #lunch #dinner #simple #recipes #maindish #chinesefood #chineserecipies Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Light Vegetable Chinese Rice Light Chinese Rice with Vegetables This light Chinese rice with vegetables offers a simple preparation and is ready in no time. It's a dietary option, perfect for summer and for those on a diet. If you prefer to include meat, please refer to the entire text for guidance. Follow recipe. Ingredients: cup-240 ml, simple, total time: 35 min., 3 - 4 servings 1 cup of basmati rice 1 small piece — 2 cm of fresh ginger-finely chopped 3–4 cloves of garlic/ minced 1 Tbsp of chopped celery 3-4 Tbsp of sweet-sour sauce 1 tsp of soy sauce 1 tsp of Chinese vinegar 1/2 tsp white pepper 2 Tbsp olive oil EVO 1 Tbsp of sesame oil Vegetables: 2 carrots/ cut into small cubes 1/2 cup fresh cabbage/ shredded and cut 1 finely chopped paprika/ or other vegetable 1/4 cup chopped green pods 5 pieces of spring onions white part — chopped, green part chopped separated Light Chinese rice with vegetables Lena Preparation: Soak basmati rice in water for 10 minutes — then cook in a ratio of 1 cup of rice, 2 cups of water. When the rice is cooked, leave it to cool completely. Just add olive oil and set aside. Chop the vegetables into pieces of approximately equal size. Heat the olive and sesame oil in a pan and simmer the ginger, garlic, and celery over a medium heat until they become crispy. Be careful not to darken it because garlic can ruin the complete dish when it burns! Add the rest of the vegetables: spring onions (only the white part), carrots and shredded cabbage. Simmer briefly, as the vegetables should remain crispy. Finally, add the paprika and simmer for another 1-2 minute. Add salt, pepper, vinegar, sweet and sour sauce, soy sauce to the vegetables and mix everything well. At the very end, add the cooled rice and green parts of the spring onions, mix everything well and serve with a fresh salad, fried vegetables or, if you can't do without it, some meat. In this rice you can add everything from vegetables that you have in the house peas, zucchini, eggplant, broccoli, and even mushrooms. NOTE: For a better taste, you can add a handful of sweet corn. If you want to add the meat to the rice, then marinate the diced white chicken or beef meat ( cut into thin leaves bites) in a little soy sauce and olive oil, fry it briefly in a pan and set aside. Then add to the rice at the very end. Keep the rest of the food in the refrigerator for up to 2 days. Heat in a pan or microwave. Do you want to try something a little different? Chinese Fried Chicken Chinese Chicken with Bamboo and Cashews Enriched Chinese Spring Rolls Chinese-style Risotto with Chicken and Peas Cozy Tamari Soup with Noodles Chinese White Rice Lena #light #chinese #rice #with #vegetables #asuanfood #chinesefood #delicious #simple #recipe #easypoking #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

### Delicious Spring Rolls: A Fusion of Beef Mince and Fresh Greens Spring rolls with beef minced meat and greens Spring rolls are among my preferred appetizers at the restaurant, primarily composed of vegetables and originating from traditional Chinese cuisine. As an enthusiast of Chinese food, I decided to create a variation featuring beef, greens, and carrots. These rolls are flavorful and serve excellently as an appetizer. They are suitable for both lunch and dinner. The preparation is swift and straightforward, so I encourage you to follow the recipe. Ingredients : simple, total time: 60 min 20-33 pieces spring roll wrappers - 21.5 cm Plenty oil for frying 1 small onion/ finely chopped 400 g beef minced meat 1 carrot/ chopped salt and pepper to taste 1 tsp red ground paprika 1 handful greens/ blanched and finely chopped 1 egg Spring rolls with beef minced meat and greens Preparation : Wash the greens well and boil them in boiling water for about 2–3 minutes until softened. Strain them well and let them cool. Then chop finely. Peel the carrot and cut it into smaller pieces, then blend it in a super chopper to get small cubes. Add the chopped onion to the heated oil and simmer for about 5–6 minutes until it becomes transparent and soft. Add chopped carrot simmer about 5 minutes to low moderate heat, then add minced meat — mix everything well, immediately add spices: ground paprika, salt, pepper to taste, soy sauce and mix again. At the end, add the chopped greens and stir again to simmer for about 10–15 minutes on low to moderate heat, covered and with occasional stirring. When the ingredients are well combined, remove from the heat and add one egg, quickly mix with the other ingredients and let the filling cool completely. When the filling has completely cooled, take the spring roll dough and put the diamond-shaped seeds in front. Put 2 spoons of filling, roll it halfway, tuck the sides in like a letter, then moisten the side with water and roll it all the way. Repeat this until you have used up all the material. Pour a lot of oil, you can also use a deep fryer, heat it on low to moderate heat. Gently place the rolls and fry until golden brown. Place on a plate lined with kitchen paper to absorb excess fat. Serve immediately warm rolls with sweet and sour sauce. Buon appetito! Spring rolls with beef minced meat and greens NOTE : Instead of greens, you can grate fresh cabbage and cut it in half, in which case add them at the same time as the carrots to be stewed. The rest of the rolls keep covered 1 day in refrigerator. Heat in the microwave or in a pan. Do you want to try something a little different? Enriched Chinese Spring Rolls Spring Rolls with Red Bean Paste Original Crispy Vegetable Spring Rolls Spring Rolls Original Chinese Recipe #springrolls #with #beef #minced #meat #and #greens #asianfood #chinesefood #chineserecipies #simple #delicious #easycooking #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Bold Flavors of Chinese Spicy Sour Soup Chinese Spicy Sour soup This Chinese spicy sour soup is a favorite of mine at the restaurant, and I believe it is favored by many others as well. Occasionally, I enjoy incorporating Asian cuisine into my cooking, particularly when I am focusing on a diet that emphasizes vegetables and rice, elements also found in Italian cuisine. I obtained this recipe from a friend who works at a restaurant, and I adhered strictly to the provided steps. The preparation of this soup is straightforward and quick. I have included alternative ingredients in the description should you have difficulty sourcing certain items locally. Please follow the recipe. Chinese Spicy Sour soup Ingredients : simple, total time: 30 min., 4 servings For Soup: 1 medium tomato/ without peel and chopped 50 g enoki mushrooms / can be without it 50g bamboo shoots/ chopped 50 g cooked ham/ cut into julliene and halved 50 g tofu/ cut into julienne 1 egg 40 g wood ear mushrooms #cut into julliene 1. 5 liters of water chives for serving to taste (The vegetables can be substituted with other options: carrots, fennel, broccoli, zucchini, Porcini mushrooms, button mushrooms.) Seasonings : 1 Tbsp light soy sauce 1/3 Tbsp dark soy sauce 3 Tbsp aged Chinese vinegar salt to taste white pepper to taste 3 Tbsp potato starch + 150 ml cold water Chinese Spicy Sour soup Preparation : Preparation of ingredients from the recipe: Wash the tomatoes and make a cross with a knife, pour hot water over them and let them sit for 1–2 minutes, then put them in cold water and peel them. Then chop it into cubes. Cut the bamboo into thin strips and julienne the dark mushrooms, cut the other mushrooms short. Cook ham and tofu in a piece cut it into julienne, make sure that all the vegetables are the same thickness and width as the ham and tofu. When you're done with all the chopping, you can move on to preparing the soup. Add the chopped tomato to a large and medium saucepan, stir until the liquid is gone. Add water and let it boil to low — moderate heat. When it boils, add all the chopped ingredients (bamboo, all mushrooms, ham, tofu), Wait for it to boil again, then add: light soy sauce, dark soy sauce, vinegar, salt and white pepper, mix well. Cook for about 10 minutes. During this time, mix the starch with a little cold water, add it to the soup and mix. Stir over low-moderate heat. Beat the egg in a small bowl with the help of a wire, reduce the heat and add to the soup and stir. Cook for about 1–2 minutes, remove from heat. When serving this soup, add chopped chives to each plate. Buon appetito! NOTE : Keep the rest of the soup covered in the refrigerator for up to 2 days. If it has thickened, add very little water and heat it on low to moderate heat. Do you want to try something a little different? C hinese Fried Chicken Chinese Chicken with Bamboo and Cashews Chinese White Rice Lena Enriched Chinese Spring Rolls Chinese-style Risotto with Chicken and Peas Cozy Tamari Soup with Noodles Pork with Asparagus in a Quick Way Chicken with Broccoli #chinese #spicy #sour #soup #Asianfood #asianrecipies #chinesefood #chinese recipes #traditionalfood #simple #delicious #easycooking #quick Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Delicious Beef Steaks in Tomato Sauce with Creamy Purée Beef steaks in tomato sauce and Purée "Bistecche alla pizzaiola" or beef steaks in tomato sauce is an Italian recipe and I prepare it in my own special way with the addition of herbal aromas of thyme and basil and peeled tomatoes. It is prepared very quickly and easily! This dish is ideal for a Sunday family lunch and goes fantastically with mashed potatoes , rice , or polenta . Follow the recipe. Beef steaks in tomato sauce and Purée Ingredients : simple, total time: 60 min. 4 servings 800 g beef fillets/ cut into 5 mm salt and pepper to taste pinch of each steak one side dry thyme 1 tsp dry spice bio Vegeta 4 full Tbsp flour/ or as needed For Tomato Sauce 100 ml Olive oil EVO to taste 1 medium onion/ finely chopped 3 cloves of garlic/ minced 350 ml tomato paste 430 ml beef broth salt and pepper to taste 1 tsp dry basil 1/2 tsp dry thyme For Purée : 6 medium potatoes water for potatoes 2 tsp salt/ divided 30 g butter 150 ml milk if you are interested in a rice recipe or a polenta recipe. Beef steaks in tomato sauce and Purée Preparation : The first thing you will do is prepare mashed potatoes and other vegetables to chop finely. Preparation Potato Purée: Clean the potatoes and wash them, cut them into smaller pieces and put them in a medium saucepan, cover them with water and a teaspoon of salt. Let it cook for 30 minutes. After that, strain well, mash, add butter and combine again. Add a teaspoon of salt and milk — mix on medium speed. Cover and set aside. Preparation of beef steaks and sauce : Season the beef steaks with black pepper, salt, and thyme. After that, roll them well in flour. Pour olive oil into a pan and fry each steak until golden brown on both sides. Take it out and put it in a plate. In the same of the pan and oil, add finely chopped onion, fry it for about 5–7 minutes, stirring occasionally. Add the chopped garlic, as soon as it smells, add the tomato paste, let it cook for about 5 minutes on a low, moderate heat, then return the steaks. Pour immediately over the broth, stir — reduce the heat and cover. Stir occasionally every 10 minutes. In the meantime, add salt, black pepper, basil, and thyme to taste. Cook for about 30 minutes, covered, until the sauce dense forms and acquires a nice color. Serve the finished dish on a plate first with the mashed potatoes, then the steaks and pour the sauce over them. Buon appetito! Beef steaks in tomato sauce and Purée NOTE : Instead of tomato paste, you can use tomato juice with the addition of more basil and a teaspoon of flour. If you don't have both, you can use tomato concentrate mixed with water, you will need 3 full spoons and a little sugar like basil. In any case, it is best to use Italian tomato paste, as the taste will not be the same as the others! Keep the rest of the food covered in the refrigerator for up to 3 days. Beef steaks in tomato sauce and Purée Do you want to try something a little different? Beef Steak in Soy Sauce Marinade Beef Steak in Sauce Soft Beef Chops in Sauce of Wine Roast Beefs the Easy Way Steak in Sauce Beef Liver in Paprika Sauce with Mashed Potatoes #beef #steaks #in #tomato #sauce #italianfood #bisteccheallapizzaiola #maindish #Sunday #lunch #meal #food #simple #delicious #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken White Soup A good recipe for chicken white soup, good for winter days and full of vitamins, very tasty and easy to make. Follow recipe. Ingredients: cup 200 ml, medium, total time: 55 min. 1 egg 1 cube for soup (beef) 2 Tablespoons cornflour 2 Tablespoons sour cream 1/2 cup rice 60 g carrots 150 g chicken fillet 2 Tablespoons oil dry spice, pepper powder, salt, parsley, weed dill to taste Chicken White Soup Preparation: Cut the meat, thinly, thinly into cubes, in order to cook it as well as possible; I always tell the butcher to cut it into thin slices first, because that makes things even easier. Grate the carrots on a large grater. Fry the flour in heated oil for 20 seconds, then slowly add 1.5 liters of water, first glass with constant stirring to break up lumps, and then the rest. Add carrot and chicken white meat. When it boils, let it boil for another 5 minutes, and then add rice and beef cube to the soup. Leave it to boil, until the rice is cooked, for about 15 minutes. In a bowl, beat the egg with sour cream, to which we add two tablespoons of hot soup and combine and beat together. Pour the contents from the bowl, i.e., return to the soup, which we moved from the hob, in order to unite everything as well as possible and mix. Then everything is so united, let's go back for just another minute, two to the stove and that's it. Serve warm soup. Buon appetito! #food #soup #stew #recipe #chicken #white #soup #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Quick and Easy Tufahije Recipe Tufahije in 10 minutes A wonderful Turkish refreshing dessert, Tufahije, of apples stuffed with walnut filling and decorated with whipped cream. It is a very decorative and delicious dessert, ideal for any occasions. This dessert will take you a short time to make, and they are very easy and quick to make! Follow recipe. Tufahije in 10 minutes Ingredients : simple, total time: 20 min. 6 serving 6 big apples/ peeled with hole 1 liter of water 350 g granulated sugar 1 bag vanilla sugar/ 10 g 300 g ground walnuts 100 g whipped cream/ or bought vanilla ice cream pinch of cinnamon and nutmeg/ optional Tufahije in 10 minutes Preparation : Peel the apples and hollow out the center with help of a tool for apples, and remove the seeds. Carefully widen the hole in a circle with a small knife. Pour a liter of water and sugar into a saucepan and heat on a low, moderate heat. When the water boil, immediately add the apples and cook them for 10 minutes. Be careful, the apples should only soften and not fall apart. So watch your time. While the apples are cooking, turn them from one side to the other. During this time, grind the walnuts and whip the whipped cream. If using vanilla ice cream, skip this part. When the apples are soft, take them out carefully and leave them to cool. Don't throw away the liquid because you'll need that syrup for the filling! Place the ground walnuts and vanilla sugar in a small deep pot, add gradually the liquid from the apples that have been cooked, 2–3 ladles in total. You should get a uniform, compact mixture that can fill the cavity with the apple. If desired, you can add a little cinnamon and nutmeg if you like fragrant notes. Press the walnut filling into each hollow part of the apple and gently press it and fill it all the way to the top. You can use a pastry bag to spread a rose of whipped cream on each top of the apple. If you like, you can sprinkle some ground walnuts over the whipped cream. Place the tufahije in the refrigerator to cool 2 hours before serving. If you are working with vanilla ice cream, when serving, put a scoop of ice cream on top and sprinkle with ground nuts. Buon appetito! Tufahije in 10 minutes NOTE : For a smaller quantity, you will need 4 medium apples, 600 ml of water, 170 g of sugar, 10 g of vanilla sugar, and 200 ml of whipped cream. If you like, you can mix the walnut filling with whipped cream and then fill the apples, I didn't want to because I prefer to feel the walnuts as a filling. The ratio of nuts filling and whipped cream 1:0.5. If you have leftover walnut filling, you can freeze it and pack it in a box with a lid for up to a month. Before preparation, take it out one day earlier and transfer it to the refrigerator. I put the excess filling on a plate under the apples, you can do that too, as you like Keep tufahije in the refrigerator for up to 3 days. Tufahije in 10 minutes Do you want to try something a little different? Apple Fritters Apple Fritters Muffins with Apples Apple Walnuts Tart Apple Roll Apple Crumble Cake Grandma Apple Lazy pie Pie with Apples and Semolina Muffins with Apple and Cinnamon #tufahije #in #10minutes #dessert #food #cake #treat #turkishfood #Turkishdessert #simple #recipe #easy #fast #quick #easycooking #traditionalfoid Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Stuffed Peppers with Tomato Sauce and Purée Stuffed Peppers in Tomato sauce with Purée Delight in the exquisite aroma of Serbian-style stuffed peppers in tomato sauce with purée. As pepper season is upon us, I opted for a straightforward recipe with minimal ingredients. This version uses only ground beef, rice, and tomato juice, rather than a mix of ground meats. For those who enjoy spices, consider adding red ground sweet or hot pepper, basil, or celery leaf for an exceptional fragrance. Optionally, you can include chopped potatoes or dry meats like bacon between the layers of peppers. This dish makes for an ideal Sunday lunch, sure to satisfy the entire family. The preparation process is both quick and uncomplicated. Please review the notes at the end of the text before beginning. Follow the recipe closely. Stuffed Peppers in Tomato sauce   with   Purée   Ingredients : simple, total time: 90 min., 6–8 servings 10 bell peppers (3 yellow medium +7 red big)/ washed, cleaned of seeds 3 Tbsp Olive oil EVO/ or fat to taste 1 medium onion/ finely chopped 1 kg beef minced meat 1 cup of rice / or 150 g 4 small cloves of garlic/ minced 1.5 tsp salt 1 tsp black pepper to taste 600 ml tomato peeled / or 700 ml tomato juice 2-3 Tbsp fresh parsley/ finely chopped — divided water as needed For Purée : 2 big potatoes/ diced water as needed 1. 5 tsp salt/ divided 130 ml milk 15 g butter Stuffed Peppers in Tomato sauce   with   Purée   Preparation : Prepare all the ingredients from the description above. Filling : Sauté the chopped onion in oil until it turns translucent. Add the chopped garlic, allowing its aroma to develop, then incorporate the minced meat. Season with salt and pepper to taste, and stir occasionally for 5 minutes over low to moderate heat. Once the meat releases its liquid, add the rice and stir briefly for approximately 5 minutes. Remove from heat, sprinkle with chopped parsley, and mix. Set aside. Using a small knife, carefully remove the stalks from the peppers in a circular motion and shake out the seeds. Rinse with water for thorough cleaning. Fill the cleaned peppers with the prepared mixture using a small spoon, stuffing them to the tops, and then close with their stems. Arrange the peppers upright in an appropriate pan, ensuring they do not lie horizontally. Cover with tomato sauce and add a little water, ensuring the sauce level remains two fingers below the tops of the peppers. If any filling remains, add it to the pot with the peppers. Pour a small amount of water into the pan used for cooking the filling to collect any remnants, then pour this over the peppers. Cook for approximately 80 minutes on low heat, partially covered, adding water as needed. During cooking, add 150 ml of water three times. Ensure the liquid level in the pot reaches the top of the peppers but does not cover the stems. The stuffed peppers are ready when they are slightly softened and a rich sauce has formed. For a thicker sauce, add one teaspoon of flour during cooking. Monitor the liquid in the pot and adjust seasoning with salt and pepper as needed. Finally, garnish with additional chopped parsley. While the peppers are cooking, prepare the mashed potatoes. For purée, see the procedure here. Serve warm, accompanied by a slice of bread. For an optional variation, consider pairing the peppers with mashed potatoes. Buon appetito! Stuffed Peppers in Tomato sauce   with   Purée   NOTE : Instead of tomato peeled, you can use tomato concentrate as a substitute. Mix 3 spoons of tomato concentrate with 1 teaspoon of sugar and 500 ml of water. You can also use tomato juice or organic tomatoes, but without the skin. You will easily remove the shell if you soak them for 10 minutes in hot water. Use 5-6 large tomatoes, preferably meat ones, and blend them well with a little water. Add the rest of the water later. If you want a thicker sauce, add 1–2 teaspoons of flour mixed with a little water. If you want a stronger taste, you can add in filling 1 flat spoon of ground sweet pepper or 1/2 a teaspoon of hot pepper if you like spicy. You can also freeze stuffed peppers for up to 2 months. Pack in special boxes with lids. Cover the rest of the peppers and keep in the refrigerator for up to 3 days. Do you want to try something a little different? Stuffed Peppers with Vegetables Carniola Stuffed Peppers, the best recipe Stuffed Bell Peppers Lena Roasted Stuffed Bell Peppers in the Oven Pepper Stuffed with Potatoes Stuffed Zucchini Stuffed Zucchini in delicious Sauce #stuffed #peppers #in #tomato #sauce #with #puree #maindish #lunch #serbianfoodfood #traditionalfood #simple #recipe #bellpeppers #mincedmeat #filling #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## The Benefits of Incorporating Beans into Your Diet Healthy Beans Achieve perfectly cooked beans without the need for spraying or excessive light, in a straightforward and efficient manner. You can enhance the dish with bacon, sausages, or dried meat according to your preference. This meal is rich in vegetables and offers a delightful taste, making it an excellent choice for the entire family. Please ensure to read the NOTE at the bottom of this section before preparing the dish. Follow the recipe provided. Healthy Beans Ingredients : simple, total time: 2 hours, 8 servings 500 g white beans/ or any 500 g of smoked bacon/ or dry meat or Carniolan sausage to taste - diced 2 medium carrots/ washed, peeled, cut into rings 2 fresh red peppers/ cleaned and diced 3 medium tomatoes/ chopped /or 250 ml tomato paste 1 large potato/ diced 2 large onions/ cut into ribs 2 whole + 2 minced cloves of garlic/ divided 1/2 hot green pepper/ cut into thin rings — optional who like spicy 1- 2 Tbsp fresh parsley/ finely chopped salt and pepper to taste 1 tsp red ground paprika/ as you like 1 Tbsp dry spice Vegeta/ or to taste 1 Tbsp Olive oil EVO to taste 300 ml hot water/ or vegetable broth water as needed for cooking beans 5 liter deep pot Healthy Beans Preparation : One day before preparation : One day before cooking, soak the beans in a water and let them sit overnight. Place 3 fingers higher than the level of the bean. Just like the beans, prepare all the vegetables. Wash and cut as described above. Place in a deep pot and cover with 900 ml of water, just enough to cover the vegetables. Cook about 40–45 minutes, until everything is well softened. When the vegetables are well softened, put all the vegetables in a deep bowl and blend with a stick mixer, with all rest of the liquid. Allow the blended mixture to cool first, then store in the refrigerator for the next day. That way, you have almost everything ready the next day and cooking will be shorter! I often work in this way because the next day I save time and effort because of my obligations. The day preparation of beans: : On the day of preparation, strain the beans which were left overnight and pour new cold water — bring to a boil to moderate heat. (Pour 3 fingers of water above the level of the beans.) As soon as beans boil, strain again and pour new water 8n a deep pot 5 liters, 2-3 finger higher than the level — let them cook, until soft to low moderate heat. Add a little water as needed. Cook about 1 hour and stir occasionally. While the beans are cooking in a large pan, fry a few minutes of diced bacon or cut dry meat in a little oil until golden brown. Place the fried bacon or dry meat on a kitchen towel and discard the fat. Set aside. When the beans are soft, add bacon or dry meat, pour hot broth or water to cover just enough of the beans and meat. Let it boil. (If you want, you can add now spicy chopped fresh green pepper, roughly 1 spoon. (you can also add extra to the plate when is serving. If you have children, and they don't like spicy, don't put it! This is optional.) When beans started to boil, add the mushy structure of the vegetables — mix everything well. Add more broth or water to taste, depending on the thickness you want to get. Cook about 35–40 minutes to low moderate heat, stir occasionally and let it boil. Chop 2 cloves of garlic and fry briefly in olive oil, when the garlic smelled, pour into the beans and stir. Season to taste and leave to cook for another 10 minutes. Towards the end, sprinkle with chopped parsley. If you want pasta with these beans, cook them separately in a smaller pot according to package directions. Serve warm with a piece of bread. Buon appetito! Healthy Beans NOTE: If you use broth in this recipe, then reduce the amount of dry spices and salt. Better to control the taste. In this recipe, you can use already cooked strained beans from a can, so the beans will be ready faster. You will surely save 1 hour of time and the day before the preparation. If you want, you can add ground pepper when they are seasoned. I added 1 full tsp. A salad of roasted peppers with garlic and olive oil goes well with these beans. Cover the beans and store in the refrigerator for up to 4 days. You can also freeze these beans in special boxes with lids. Healthy Beans Healthy Beans Do you want to try something a little different? Beans in Turkish style Beans Prebranac Military Beans Healthy Beans without Spray Beans in the Italian Way Beans with Sausages in the Oven The Best Cooked Beans Beans on My Way Lena #healthy #beans #stew #healthyfood #lunch #vegetables #nospray #nosprinkling #maindish #lunch #healthyfood #serbianfood #serbianrecipes #traditionalfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Easy Plasma Cake Recipe Simple Plasma cake recipe This delightful and swift cake features a cocoa biscuit base with a plasma filling, complemented by whipped cream and either raspberries or strawberries. The preparation is efficient, requiring just 30 minutes and no baking. This cake is perfect for any occasion, particularly when entertaining unexpected guests. Follow recipe. Simple   Plasma   cake   recipe   Ingredients : 26 cm round mold, simple, total time: 30 min. Bark : 400 g ground cocoa biscuits/ or Biscoff biscuits with cinnamon 160 g melted buter 3 Tbsp granulated sugar 150 ml orange juice Filling : 400 g ground Plasma biscuits 250 ml milk 300 ml whipped cream 3 Tbsp powdered sugar For Decoration : 200 g raspberries/ or strawberries 400 ml whipped cream Simple   Plasma   cake   recipe   Preparation : Bark : First, grind the cocoa powder fine. Then put it in a deep dish, add sugar, orange juice and finally melted butter. Mix it all with a spoon or by hand until you get a compact mixture. Take a round mold 26 cm with a ring — place baking paper on it. Take out the compact mixture-biscuit, spread it evenly and level it with the help of the bottom of a glass. Place the biscuit tin in the fridge to chill while you make the cream for this cake. Filling : Whip the whipped cream into stiff snow ad powder sugar gradually one by one, with a mixer, for about 10–12 minutes. When you have solid snow, add ground plasma biscuits and mix well with a spatula, adding milk gradually until you get a thick cream mixture that can be spread nicely. If the filling is too thick, add a little milk and mix again until it is well mixed. Cake assembly : Take the mold out of the fridge and spread the filling evenly and flatten it with a help of cake knife. Whip the 300 ml whipped cream until stiff peaks form, about 10–12 minutes Decorate the cake with whipped cream as desired, and garnish with raspberries or strawberries as you like. Return the cake to the refrigerator to chill for at least 2–4 hours, or overnight. Serve the cold cake with coffee or tea. Buon appetito! Simple   Plasma   cake   recipe   NOTE : If it is cocoa biscuit with chocolate, add only one spoonful of sugar. I used Frollini Biscotti Noir chocolate in this recipe. I used frozen raspberries in this recipe. Take them out half an hour before preparation. You can add another spoonful of sugar to the cream if you really like it sweet. You can freeze this cake and pack it in special boxes with a lid for up to 2 months. Simple   Plasma   cake   recipe   Do you want to try something a little different? Roll dessert with Walnut cream Wheat cake Cake Reform Napoleon Cake, Russian Cake Coconut cubes cake Rich Capri Cake Vasa's Cake recipe Chocolate-Hazelnut cake Simple Plasma Cake #simple #plasma #cake #raspberries #strawberries #dessert #food #holidayrecipe #delicious #plasma #cocoa #tasty #easy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discovering the Essence of Semolina Koh Koh of Semolina Simple and light koh semolina cake with milk topping. It is an extremely excellent soft treat on hot days. It is easy to prepare, and the cake is ready quickly! Not only that, but it will be loved by older and younger people alike because it is a refreshing soft cake that is very pleasant and without many calories. In addition, not even the recipe is very economical and healthy because it does not have a lot of sugar. Follow recipe. Koh of Semolina   Ingredients: simple, total time: 30 min, 8 serving 3 large eggs/ separated egg whites and egg yolks pinch of salt 5 full Tbsp of sugar 5 full Tbsp of semolina 2 full Tbsp flour Topping : 2 bag vanilla sugar/ 20 g 600 ml milk/ and more milk as you like 2 Tbsp granulated sugar little oil and flour for baking dish Koh of Semolina   Preparation: Beat egg whites with a pinch of salt until foamy, then gradually add 3 spoons of sugar. When the mixture has hardened, add one egg yolks at a time and mix at the same time. When you have combined the eggs well, gradually add semolina. At the end, add the flour and mix well with spatula gently. Grease a baking dish (butter or oil and flour) a 33×23 cm, pour the mixture over it and level it. Bake at 200 °C for about 15 minutes. While it is baking, pour milk into a small saucepan, add vanilla sugar and sugar, stir until boiling. Remove from the heat. Pour the finished koh with this hot milk evenly, leave it at room temperature to cool, about 2 hours, then transfer it to the refrigerator to stand overnight. When serving, add more cold milk over the cake. Serve the cold cake! Buon appetito! NOTE : You can also add lemon or orange peel to this koh for flavor if you like. If you don't have a container of these dimensions, you can use a smaller 20×20, 20×30 cm. You can top with more cold milk if you like. If you make it in a larger container, e.g., 43×24 cm, increase the ingredients twice. Koh is best served very cold, especially in the summer months, it is very refreshing. The cake is similar to the Trilece cake that everyone adores, the only difference is that this cake is not decorated with caramelized sugar. Keep the cake covered in the refrigerator for up to 3 days. Koh of Semolina   Do you want to try something a little different? Cold Koh Trilece Cake Trileçe- Turkish Dessert #koh #of #semolina #dessert #milk #eggs #flour #vanilla #cake #food #dessertporn #dessertlover #cakelover #blog #coffeetimelena #holidayrecipe #economicalrecipe #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savor the Richness of Porcini Mushroom Soup Porcini Mushroom soup Perfectly delicious soup made of mushrooms and vegetables, it can replace one meal of the day if you are on a diet! It is full of vegetables and healthy vitamins like low-calorie and tasty fennel, which gives an amazing and very pleasant taste to this soup. The main purpose of this soup is to prepare the vegetables, the rest goes like greased! Here is how I prepare it, and I believe that you will like it very much and that you will make it many times. For this recipe, you will need patience and love. Before preparation, read the NOTE at the bottom of the text. Follow the recipe. Porcini Mushroom soup   Ingredients : simple, total time: 90 min., 4-6 serving 1 medium onions/ finely chopped 300 g fresh button mushrooms/ cut into leaves 80 g dry mix Porcini mushrooms soaked in 450 ml warm water (liquid, do not throw away!) 3 Tbsp Olive oil EVO/ or to taste 50 g butter 2 cloves of garlic/ minced 3 +1 medium carrots/ cut into rings 1 medium fennel/ cut into ribs +1 liter of water (do not throw away liquid!) rest 500 ml 3 medium potatoes/ diced to small cubes 2 tsp weed dill 2 tsp salt 2 tsp black pepper/ or to taste about 500 ml/ or to taste 1 cube Porcini stock/ or vegetable 200 ml cooking cream/ or sour cream big pot of 4 liters Porcini Mushroom soup   Preparation : Preparation of Vegetables and Mushrooms: Wash the fresh mushrooms well and cut them into leaves. Set aside. One pack of dry porcini mushrooms, soak them in warm water and leave for about 15 minutes. Set aside. (Liquid, do not throw away!) Peel 3 potatoes and clean from impurities, cut them into small cubes, and cut 3 carrots into rings. Fill a medium pot with 1 liter of water, add 1 teaspoon of salt and 1 peeled carrot, wait for it to boil, then add chopped fennel. Cook for about 12 minutes on medium heat. Remove the cooked vegetables with the help of a slotted spoon and do not throw away the liquid, you will need it later. Cut the cooled cooked vegetables into smaller pieces, put them in a blender and blend them into the cream with 250 ml of the liquid in which the vegetables were cooked. Put the finished cream aside. Finely chop the onion and garlic. Set aside. Preparation Mushroom Soup: In a deep pot of 4 liters, fry the chopped onion in olive oil until it becomes glassy and softened well, about 5 minutes to low moderate heat. Stir occasionally. Add chopped Porcini and button mushrooms we'll strain that have been soaked in water. Stir occasionally covered, let the liquid of mushrooms to evaporate. Cook about 15 minutes at low, moderate heat. When the liquid has almost evaporated, add chopped garlic and butter, mix everything well until the butter melts. Immediately add the carrots cut into rings, diced potatoes and 1 Porcini cube for soup, and rest of the Porcini and fennel liquid. (I have rest 500 ml of fennel left and 450 ml of Porcini liquid). Stir all well and cook on low to moderate heat. Wait for it to boil about 15 minutes. If you want a thicker soup, blend a few pieces of potatoes. When it boils, add blended cream of fennel and the rest of the 300 ml of water, season to taste with salt, black pepper, add weed dill. Cook for about 25 minutes, covered to low to moderate heat, until boil. Control the taste of the broth and add spices as needed. This is optional : Thicken the cooking cream with a little broth, return it to the pot, mix the ingredients for about a 5–7 minutes, turn off the heat. Serve warm Porcini soup before main dish. Buon appetito! Porcini Mushroom soup   NOTE : You can also consume this soup alone if you are on a Diet! It has enough of all the necessary vitamins to sustain you throughout the day. Two plates of this soup can fill you up during the day. You can consume it for lunch or dinner. You do not need to add cooking cream or sour cream, if you don't want. You can also add subsequently a spoonful of sour cream to the plate. If you like the taste of vegetables and Porcini and the natural taste, do not add cooking cream. At the same time, the broth will last longer. If you like garlic, feel free to add more cloves of garlic. If you're not a potato fan, you can definitely just use only fennel and carrots. Add 2 fennel (1 blend with carrot and another chopped, put directly into the soup. Fennel has a specific and aromatic taste and does not have many calories! If you want to make a smaller amount of this soup, half the ingredients. You can pack this broth in special boxes and keep it in the freezer for up to a month. Before consumption, take it out one day earlier and put it in the refrigerator. Keep the rest of the broth in the refrigerator for up to 3 days. Porcini Mushroom soup   Do you want to try something a little different? Risotto with Mushrooms Tagliatelle with Mushroom sauce MushroomGoulash Risotto with Mushrooms Mushroom Soup Porcine mushrooms in the Bressan style Mushroom Sauce by Lena Lasagna withMushroomsand Spinach Porcini Mushroom soup   #porcini #mushrooms #soup #lunch #dinner #food #stew #recipe #delicious #easycooking #foodlover #blog #healthy #healthyfood #vegetables #diet #recipes #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Classic Walnut Wafer Recipe Old-fashioned Wafers with Walnuts Beautiful and delicious homemade wafers with walnuts that are very easy to prepare. The youngest will be delighted with this delicacy, they are ideal for any occasion. Follow recipe. Ingredients : simple, total time: 2h 20 min. 1 pack ready-made wafer crusts 1 liter of milk 100 g ground walnuts 500 g granulated sugar 125 g butter 1 bag vanilla sugar/10 g Old-fashioned Wafers with Walnuts Preparation : Bring the milk to a boil over low-moderate heat in a saucepan, add the sugar, butter and vanilla sugar. Also, add ground walnuts and mix. Cook this mixture on low heat for about 2 hours, until it becomes a thick caramel. Fill each wafer sheet with this prepared mixture, except for the last sheet. Then, press down with something heavier to make the sheets stick together. Leave overnight. The next day, cut into cubes or rhombuses. Buon appetito! NOTE : Keep wafers in a dry and cool place. Do you want to try something a little different? Wafers Homemade Grandma's Cakes PHOTO SOURCE: https://www.freepik.com/free-photo/chocolate-wafer_1166824.htm#fromView=search&page=1&position=7&uuid=fccfb06c-5b90-48fa-9128-56019e617df4&query=wafers+with+walnuts #old #fashioned #wafers #with #walnuts #dessert #cake #biscuits #simple #homemade #recipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Pork Steaks in Savory Sauce Pork steaks in Sauce Beautiful and fragrant soft pork steaks in a simple sauce with purée, is one of the most beautiful meals that are prepared very quickly and easily. The meat should be fresh and of good quality and without fat and nerves, the taste and softness of these steaks depends on that. You can combine these steaks in the sauce with mashed potatoes, rice , polenta or preferred vegetables . Follow the recipe. Pork steaks in Sauce Ingredients : simple, total time: 4 servings 750 g pork steaks without fat / or pork chops cut into 7 mm, 6–7 steaks 3 medium cloves of garlic/ minced 1/2 tsp salt black pepper to taste 1 tsp Kotanyi seasoning for pork meat or dry bio spice Vegeta 4 Tbsp flour/ or as needed 1 tsp thyme to taste 500 ml vegetable broth 70 g butter Pork steaks in Sauce Preparation : Cut the pork fillet into 7 mm thickness, season with pepper and salt to taste, pound the meat and add pork seasoning. If you have opted for pork chops, separate the meat from the bones. Roll each steak in flour on both sides. Fry the steaks in a little oil until they are well browned, to moderate heat. When it's golden brown, take out the steaks and put them on a plate. In the same pan, add chopped garlic and fry until fragrant, then add butter in cubes. As soon as the butter has melted, pour over the broth and sprinkle with thyme. Stir for 5–7 minutes, then return the steaks. Reduce heat, during cooking, you can turn the steaks or cover them with sauce with the help of a spoon every 10 minutes. Cook until the sauce thickens. Cooking takes approximately 25–30 minutes on low to moderate heat. Serve warm with mashed potatoes or rice and salad as desired. Buon appetito! Pork steaks in Sauce NOTE : You can add a spoonful of cooking cream or neutral cheese to this sauce and 1 spoonful of ground pepper to taste. Mix a little of the spices into the rosemary to add if you like. Keep the rest of the meat with the sauce covered in the refrigerator for 3 days. Pork steaks in Sauce Do you want to try something a little different? Pork Skewers The Juiciest Pork Chops Pork Steaks in Sauce Pork fillet in Wine sauce Pork meat with Potatoes in marinade Pork chops on different way Pork Chops in Mushroom Sauce Delicious Pork chops in Mushroom sauce Pork steaks in Sauce #pork #steaks #in #sauce #simple #delicious #recipe #food #meat #chops #lunch #maindish #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stuffed bell Peppers with Bacon and Ribs ## Traditional Serbian Stuffed Peppers: A Seasonal Delight Currently, it is the season for peppers, prompting me to prepare them today, as I have been eagerly anticipating this dish. This is a staple of traditional Serbian cuisine, beloved by many. To create this dish, you will need minced meat, peppers, and rice, along with common groceries and spices you likely already have at home. For enhanced flavor and aroma, consider adding ribs and bacon, although their inclusion is optional. Mashed potatoes make an excellent accompaniment to these peppers, providing a delightful combination. This dish is economical and can last for several days. In addition to mashed potatoes , you might also consider serving it with rice or polenta. Regardless of your choice, the result will be delicious and irresistible. Please refer to the NOTES at the end of this section before beginning preparation. The process is straightforward and uncomplicated, requiring only a bit of care and enthusiasm. Simply follow the recipe. Stuffed bell Peppers with Bacon and Ribs Ingredients : simple, total time: 90 min. 3-4 serving 4–5 ribs 130 g meaty bacon/ or smoked — diced 2 Tbsp Olive oil EVO to taste 6 small red bell peppers/ or yellow 1 medium onion/ finely chopped 350 g minced meat/ pork, beef 150 g rice 1 tsp allspice/ red ground paprika 1 clove of garlic/ minced 1 tsp dry spice Vegeta salt and black pepper to taste 2 Tbsp fresh parsley/ finely chopped — divided 1 whole egg Spray for peppers : 2-3 Tbsp Olive oil EVO 1 flat medium spoon flour 2 cloves of garlic/ minced 1 tsp red ground paprika 120 ml tomato juice Stuffed bell Peppers with Bacon and Ribs Preparation : Prepare all the ingredients as described above. The first thing you will do is wash the peppers well, remove the stem in a circular motion to make a hollow. Shake out the seeds and set them aside. Do not throw away the stems, you will need them to close the peppers. (You can definitely use a potato ring instead of those stalks if you want). Cut the bacon into cubes and fry until golden brown. Do not throw away the fat, put the bacon on the side. Fry the ribs in the same fat until golden brown on both sides. Set aside. Transfer the rest of fat to a medium saucepan, add little olive oil and chopped onion, sauté it over moderate heat. When the onion has softened and become transparent, add the minced meat, season with salt, black pepper, and dry bio spice Vegeta, simmer for about 7 minutes, covered and stirring occasionally. Add rice, minced garlic and allspice, stir well, leave for another 12–15 minutes to stew, to low moderate heat with occasional stirring. When the rice has absorbed the liquid, add chopped parsley, egg stir quickly and remove from heat. The filling is ready, let it cool a little. Fill peppers with this filling with the help of a small spoon, press a little of the filling and fill it to the top, close with the stems of the peppers. If you have any excess filling, put it together with the peppers in a medium saucepan. Arrange peppers and ribs between rows, add fried bacon. Pour water so that it is two fingers lower than the peppers. Cook on low heat for about 40 minutes, half — covered. 10 minutes before the time is up, make pepper spray in a small pan. Spray for Peppers : Pour the oil into a small pan and wait for it to heat up on a low, moderate heat. Add 1 teaspoon of flour — stir for about a minute, then add the minced garlic, fry for a few seconds. As soon as the garlic starts to smell, add tomato juice, a teaspoon of red ground pepper-mix everything well for about 5–7 minutes on low heat. Remove from the heat. Pour spray in the peppers, add water as needed, control the taste — add spices as needed. Stir, continue cooking for another 15–20 minutes. The ribs and peppers must soften, and the sauce must take on a nice color and be uniform. Towards the end, add chopped parsley. Buon appetito! NOTE : Alternatively, you may opt not to use the sprinkling spray for peppers. Instead, mix ground red pepper and flour with a small amount of water, then add this mixture to the pot, along with water as necessary. You may also chop and add garlic for flavor, or omit it based on your preference. Instead of tomato juice, you can add tomato concentrate mixed with a little water. Tomato concentrate can give a slightly bitter taste, so you can add half a teaspoon of sugar. For a cost-effective option, consider serving mashed potatoes alongside the peppers, allowing the dish to last for several days. Instead of a mix of ground beef and pork, ground chicken can be used. It is advisable to have the chicken finely ground at a butcher's shop for optimal results. In place of ribs, you may use dried meat or chicken breast, particularly if the peppers are stuffed with chicken meat. Peppers can be frozen in specialized storage containers with lids for up to three months. Store any remaining food covered in the refrigerator for up to three days. Do you want to try something a little different? Stuffed Peppers with Vegetables Carniola Stuffed Peppers, the best recipe  Stuffed Bell Peppers Lena Roasted Stuffed Bell Peppers in the Oven Stuffed Zucchini Stuffed Zucchini My Way Lena #stuffed #bellpeppers #with #ribs #and #bacon #rice #minced #meat #pork #beef #maindish #lunch #serbianfood #traditional #recipe #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Irresistible Crumble Plum Pie Recipe Crumble Plum pie Plum pie with short-crust pastry is one of the recipes that is passed down from generation to generation. A cake rich in roasted plums and phenomenal cinnamon gives a delicious taste to every home Serbian kitchen. The juicy filling gives an even better taste by combining the crumbly dough and the jam coating, and is adaptable to different tastes. This cake is often served with a scoop of vanilla ice cream and is an ideal cake for all occasions. The preparation of this cake is very simple and quick. Follow recipe. Crumble Plum pie Ingredients : simple, total time : 90 min. Filling : 1 kg mature hard plums/ washed, halved, pitted 50 g powdered sugar or brown sugar 1-2 tsp cinnamon to taste strawberry jam/ or plum jam, as desired Dough : 100 g cold butter 200 g flour + 2 Tbsp for work surface 60 g powdered sugar 1 egg 1 grated lemon zest 2 Tbsp rum liqueur/ or cognac or orange juice, or vanilla extract/ optional 7 g baking powder pinch of salt 1 bag vanilla sugar/ 10 g For Sprinkle Crumbs : 100 g butter 180 g flour 80 g granulated sugar and : 2 Tbsp semolina/ or breadcrumbs — for bottom of dough, if the plums are too soft and juicy Crumble Plum pie Preparation : Wash the plums well, then cut them in half and remove the pits. Line a 24-26 cm round mold with baking paper. In a deep bowl, mix all the dry ingredients for the dough, add the cold butter cut into cubes, lemon zest and mix by hand, until you get a crumbly dough. Run the dough through your fingers so that you get a crumbly appearance to begin with. Add one egg and liqueur or orange juice, mix by hand until you get a smooth dough. Sprinkle 1-2 flat spoons on the work surface and work the dough a little more. (If you are not in a hurry, it is good to put the smooth dough in nylon foil and transfer it in the fridge for 30 minutes.) Transfer the dough to the baking paper and with the help of a small rolling pin, spread the dough according to the dimensions of your model. Stretch it all the way to the edges so that they are covered, sprinkle with breadcrumbs or semolina if you use plums that are too soft, that way it will retain the plum juices and it won't be gooey. Arrange the plums in a circle starting from the edges towards the middle, then gently press them into the dough. Sprinkle with mixed sugar and cinnamon. If you want, you can add a teaspoon of strawberry jam over the sugar and cinnamon directly on top of plums, this is optional, it's not mandatory. For the crumbly sprinkle, mix cold cubed butter, flour, and sugar. Sprinkle the cake with crumbs. Arrange the crumbs evenly, if you want you can press them lightly with your fingers, that way you will fill them the entire surface of the mold. This step is also optional, I wanted to do it because in my opinion the cake is more beautiful and tastier! Bake the cake in a preheated oven at 180 °C, with the fan in the middle, until the crust is golden brown and the filling is caramelized. Leave the cake to cool completely in the mold. When the cake has completely cooled, sprinkle it with powdered sugar or add scoop cold vanilla ice cream or whipped cream. Buon appetito! Crumble Plum pie NOTE: Check the cake after 25 minutes, depending on how you prepared the cake, with or without crumb dough of top. If you made the finish with only plums and sugar. The cake will be ready sooner, if you added crumb dough over the plums you will need a little more time, about 35–40 minutes, depending on the oven. You can also adjust the temperature to a lower temperature of 165 °C, and bake for about 60–70 minutes, if you have something else to do in the meantime. Check from time to time. You can also use frozen plums for this cake, remove them cleanly one day before and remove the excess liquid. For this cake, it is better to use ripe hard plums, but they should be soft so that they do not release more juice and the cake would then become gooey. A sprinkling of crumbs is an optional variant, it gives a better look and taste to the cake. For a better, more pronounced taste, use brown sugar. To prevent the cake from being gooey, be sure to use semolina or crumbs, that way they will absorb the excess juice from the cake. If you are making a cake and for the younger ones, use vanilla extract or orange juice. You can pack plum cake in the freezer in special boxes wrapped in nylon with a lid for up to 3 months. Vanilla ice cream goes fantastically well with this cake. You can leave the cake for 1 day at room temperature and then transfer it to the refrigerator for up to 3 days of storage covered. Crumble Plum pie Do you want to try something a little different? A pple Crumble Cake Lemon Cookie Crumbles Old recipe Crumble Apple Cake Crumble Cranberry Jam Cake CrumbleForest Fruit Cake Grandma Apple Lazy pie Crumbled Cake with Cream and Strawberries Lena Lazy Pie of Apple and Walnuts Lena Simple Cherry lazy Pie #crumble #plum #pie #cake #dessert #food #simple #delicious #jam #serbianrecipies #vanilla #fragrant #easycooking #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Delicious Lamb Chops with Savory Potatoes Lamb Chops with Potatoes Wonderful lamb chops in crispy bacon with soft potatoes. The preparation is very quick and simple. Follow the steps. Lamb Chops with Potatoes Ingredients : simple, total time: 90 min., 4 servings 1 kg of lamb chops in a piece with bones 150 g of meaty bacon/ or smoked bacon 4 cloves of garlic/ minced 2–3 sprigs of thyme/ or artemisia 7 medium potatoes/ cut in thick rings 100 ml of dry white wine 250 ml of vegetable broth 3 Tbsp Olive oil EVO/ or vegetable oil to taste salt and black pepper to taste Lamb Chops with Potatoes Preparation : Preparation of Lamb Chops: Finely chop the garlic and thyme and mix. Rub half of this mixture into the chops, add salt and pepper to taste. Wrap each cutlet with thin slices of bacon, tie with a string, or toothpick. Now prepare the potatoes. Preparation Potatoes: Peel and clean it of impurities and cut it into 6-7 mm thick rings. Transfer them to a baking dish, add a little salt, pepper, and thyme or artemisia, and mix everything well. Add the twisted lamb chops over the potatoes. Add the remaining minced garlic and thyme, pour over the oil, wine, and broth. I used an iron cooker, because it gives every meat a good taste. Set the oven for 90 minutes at 190 °C. When the oven is well heated, place the dish and bake for about 30 minutes. After the specified time, remove the dish and turn the cutlets, return to the oven covered with aluminum foil or a lid, bake for another 30 minutes, pouring over the cooking juices and a spoonful of warm broth. After the elapsed time, remove the baking dish, and aluminum foil — place the finished cutlets in a serving bowl and cover with the same aluminum foil. If you used toothpicks to seal the bacon, now is the time to take them out, the same goes for the string. Return the potatoes and let them boil for another 15–20 minutes. Serve warm with the roasting sauce, along with baked potatoes. Buon appetito! Lamb Chops with Potatoes NOTE : Keep the rest of the food covered in the refrigerator for up to 3 days. Heating in the oven or a pan. Lamb Chops with Potatoes Do you want to try something a little different? Marinated Lamb Lamb Shank with roasted Potatoes Lamb Soup on Serbian Way Roast Lamb with Baked Potatoes and Sauerkraut Complete meal with Lamb meat like under Dutch Ove n #lamb #chops #with #potatoes #food #serbianfood #simple #recipe #delicious #bacon #maindish #dinner #lunch #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Delight: Chicken with Shiitake and Bamboo Chicken with Shiitake and Bamboo Chicken with Shiitake Mushrooms and Bamboo is a delicate and flavorful Chinese dish, perfect for those on a diet due to its low-fat content. It offers a healthy meal option, incorporating nutritious ingredients. The recipe originates from East Asia and is the most consumed type of mushroom in the world. The preparation is quick and easy. Follow recipe. Chicken with Shiitake and Bamboo Ingredients : simple, total time: 35 min., 2 servings 2 Tbsp seed oil 1 big clove of garlic 300 g Shiitake mushrooms salt and black pepper to taste 500 g Chicken breast/ cut into thin bite slices 300 g can Bamboo/ cut into thin slices 1 Tbsp cornstarch 3 tsp Soy sauce 150 ml water 500 ml hot vegetable broth white rice look here recipe Chicken with Shiitake and Bamboo Preparation : Place a soup cube in 500 ml of water and bring to a boil. Turn off the heat. While the broth is cooking, prepare the following Cut the chicken into thin, bite-sized slices, or you can cut it into strips if that's easier for you. Cut the bamboo into thin, bite-sized pieces. Cut the shiitake mushrooms into strips. Pour oil into wok pan and wait for it to heat up over low-medium heat. Add a whole garlic clove and fry until fragrant. Remove the garlic and add the shiitake mushrooms, add salt and a little pepper to taste. Sauté the mushrooms, covered, stirring occasionally, for about 10–12 minutes to moderate heat. After that, take out the mushrooms and add the chopped chicken, fry a few minutes. Return the shiitake mushrooms and add the bamboo and simmer for about 5 minutes. Pour in the hot broth and cook for about 7 minutes. After the time has passed, reduce heat, add the mixed soy sauce, starch, and water. Cook until the sauce thickens, but not too much. If the sauce becomes dry, add a little more water. Serve with white Chinese rice . Buon appetito! NOTE: You can add 1 small carrot or green pepper in strips or chopped julienne and cashews to taste in this recipe. Keep the rest of the food at room temperature for 1 day. Do you want to try something a little different? Crispy Chicken Chicken Kebabs- Čevapčići Chicken Nuggets Satarash with Chicken meat Chicken Skewer Chinese Chicken with Bamboo and Cashews #chicken #with #shiitake #and #bamboo #simple #delicious #recipe #food #maindish #lunch #asianfood #meal #diet #healthyfood #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Simple Light Paprikash Stew Recipe Simple light Paprikash stew A wonderful and light stew made from the addition of chicken meat and vegetables with very few spices will give you a fantastic Sunday lunch for the whole family. The preparation is very quick and simple. Follow the recipe. Simple light Paprikash   stew Ingredients : simple, total time: 2h, 6 - 8 serving 3-4 Tbsp Olive oil EVO to taste 4 pieces of chicken back without skin 2 big onions/ finely chopped 1 full Tbsp red ground paprika 4 medium carrots/ chopped 1 + 1. 5 tsp salt/ divided 1 full tsp black pepper/ or to taste 700 ml chicken broth/ 1 vegetable cube for soup + 700 ml water 4 big potatoes/ diced 250-300 ml water 1 full tsp flour + 50 ml water a handful fresh parsley/ finely chopped Simple light Paprikash   stew Preparation : Wash the chicken back - put it to cook in salted water (1 tsp salt) about 1 hour. Pour enough water to cover the chicken's back, I poured about 3 liters in a deep pot. During this time, chop the vegetables (onions, parsley, carrots, and potatoes) as described above for paprikash stew. After a certain amount of time, to filter the fat from the broth, I did it through cheesecloth. I set aside one part for the soup and the other part of 700 ml for the paprikash stew. If you make soup like I do, then put one soup cube in each of the separate pots. For chicken soup, see the recipe here. Wait for the chicken back to cool, then remove the meat from the bones. Throw the bones. Pour olive oil in a deeper and wider pot, add chopped onions and sauté it over moderate heat until it softens and turns yellow, about 5 minutes — in the meantime add little salt. When the onion has softened and become transparent, add the shredded chicken meat, stir everything well and cover. Stew for about 10–15 minutes to low moderate heat - stir occasionally, be careful not to burn! After the specified time, add 1 full spoon of ground pepper, stir quickly for about a minute. Immediately add the chopped carrots and little broth to cover the meat and carrots and let it simmer for about 15 minutes on low, moderate heat. After the elapsed time, add the chopped potatoes and pour over the rest of the broth. Cover the pot and cook for about 40 minutes. During cooking, add salt and pepper to taste and 250 ml of water. Fifteen minutes before the end, mix a full teaspoon of flour with 50 ml of water, then add to the ingredients and stir. Towards the end, add a handful of parsley, cook for another minute and turn off the heat. Serve warm with salad and piece of bread. Buon appetito! Simple light Paprikash   stew NOTE : If you are a spicy lover, you can add fresh green hot pepper. Instead of fresh hot pepper, you can use ground hot pepper. Instead of chicken back, you can add chicken white meat about 350-400 g. If you want, you can add fresh green peppers cut into pieces. Instead of flour, you can blend a couple of chopped pieces of potato and add the ingredients back. Keep the rest of the paprika covered in the refrigerator for up to 4 days. You can pack it in special boxes with a lid and keep it in the freezer for up to 2 months. Simple light Paprikash   stew Do you want to try something a little different? Vegan Serbian Paprikash Chicken Paprikash in Terracotta Paprikash Lena Serbian Paprikash Stew with Chicken Meat and Dumplings Original Hungarian Paprikash Stew as from restaurants Original recipe from Vojvodina-Serbian Paprikash with Chicken Legs Beef Stew-Paprikas with Potatoes Julia's Stew Paprikash Golden Chicken Stew Chicken and Potato Stew #simple #light #paprikash #stew #maindish #lunch #simple #recipe #food #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.