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Corn bread with Cheese old wa y A wonderful old recipe of my grandmother in the 30s of the last century, I found it in my mother's notebook. This is an original and old recipe that our great-grandmothers and grandmothers used to make proja, that is, corn bread. At that time, there was no baking powder, so they prepared them this way, and I can tell you that I like this recipe much more, and it's tastier and so delicious! Let's make it together. Follow recipe. Corn bread with Cheese old way Ingredients : cup measure 200 ml, simple, total time: 30 min. 4 eggs 1 cup of yogurt/ or sour milk 1 cup of milk 1 cup of oil 1 cup of flour 180 ml fine corn flour 1 cup polenta 2 tsp salt 1 bag of baking powder/ 10 g 250 g Greek feta cheese/ mashed with juice Corn bread with Cheese old way Preparation: In a deep bowl, add eggs, salt, yogurt, milk and oil, mix it all with a mixer, then add corn flour, polenta, wheat flour and baking powder. Mix everything briefly with a mixer until it is combined and without lumps. Place the whole package of Greek cheese in a deep plate together with the juice and mash it all together, then add it to the other ingredients in a bowl, mix again with the mixer for about 3 minutes at medium speed. Grease the baking dish with oil with the help of a brush, including the sides. Pour all the mixture and level. Bake at 180°C for about 20 minutes. Turn the pan during baking to ensure even baking. If you get a crease during baking, don't worry, it will go away. After the elapsed time, remove the container and while the cornbread with cheese is still hot, cover it with a wet clean and well-drained cloth and let it cool for about 10–15 minutes. Serve proja - cornbread with yogurt, sour milk, ajvar, and dried products. Enjoy this wonderful recipe from my grandmother. I believe you will make it more than once! Buon appetito! Corn bread with Cheese old way NOTE: You can add diced paprika to this recipe, but it is not according to the original recipe. In this recipe, in addition to cheese, you can add bacon, or any ham of your choice, 100 g is enough. You can also add cracklings if you like, because at that time they combined and added various ingredients to make the cornbread tastier. If you are working with crackers, then grind them beforehand in a machine, then add them to the other ingredients. Do not mix bacon and ham with crackers. If you want a more compressed proja, add half of the baking powder, 5 g. You can leave out the baking powder, if you don't want to, this is an old recipe that dates back to the old days when baking powder was not used, that's how I did it. Keep the cornbread at room temperature covered with a damp cloth so that it is always soft. Keep up to 3–4 days. Do you want to try something a little different? Corn Bread Corn Bread with Cheese Corn Bread with Philadelphia Soft Corn bread with Cheese Serbian Proja- Corn bread Domestic Serbian Corn Bread Corn Bread with Cheese and Bacon Corn Bread with Spinach and Bacon Corn Bread , My Mum Recipe Corn Bread - Proja with Greaves, Cream, and Cheese Corn Bread with young Cheese and mature Cream Corn Salt Cake—Serbian Proja #corn #bread #with #cheese #old #way #appetizer #food #simple #recipe #serbianfood #delicious #breakfast #dinner #easybaking #oven #foodlover #blog #coffeetimelena #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Swiss chard with Potatoes You can serve this dish as a side dish or as a salad. Swiss chard is full of good vitamins and is a vegetable that mostly appears in spring and summer. Goes great with fish and meat, very healthy and full of chlorophyll. Preparation is quick and very simple, a dish that is ready in just 30 minutes. Follow recipe. Swiss chard with   Potatoes   Ingredients : simple, total time: 75 min., 4 serving 1 kg of fresh Swiss chard/ cleaned about 4 bunches 4 medium potatoes/ diced on small cubes 5mm 4-5 garlic/ minced 200 ml Olive oil EVO/ divided 100-150 ml water salt and pepper to taste 40 g butter Swiss chard with   Potatoes   Preparation : First, wash the Swiss chard well in several rounds and leave it in a bowl to drain, discarding the excess water and remove stalks. Pour half of the water into a larger pot and wait for it to boil. When it boils, add Swiss chard in batches and cook for about 5–6 minutes. Use a slotted spoon to take out the Swiss chard and put it in a larger colander, then put the second round again. When you have finished all the Swiss chard, let it cool down and drain. After that, cut them if you want, but it's not necessary. Set aside. Add 4 whole washed and peeled potatoes to another pot with water. Cook in boiled liquid for about 13 minutes. Leave the potatoes to cool for about 10 minutes, then cut them on rings 5mm, strips 5mm then into smaller and equal cubes 5mm. Put all the potato cubes in a colander and rinse them from the starch so that they don't stick to you and let them drain well 10 minutes, dry them later with kitchen paper. Pour 4 spoon olive oil into a wok pan and heat it over low to moderate heat. Add the diced potatoes, sauté for about 5 minutes, stirring occasionally. Then add 130 ml water simmer about 15 minutes, when the liquid evaporated add minced garlic, stir the ingredients for 30 seconds. When the potatoes are soft immediately add the Swiss chard, simmer few minutes then pour 150 ml olive oil. Reduce the heat and stir occasionally, about 7–10 minutes. Add spices to taste, cube of butter, stir about 3 minutes, until butter melted, turn off the heat. Pour into a large bowl and serve this healthy side dish with fish or meat. Buon appetito! Swiss chard with   Potatoes NOTE: If you are making a salad, then add sour cream to taste and a little mayonnaise. Keep potatoes and Swiss chard in the fridge for up to 2 days. Heating is not necessary, take it out of the refrigerator 2 hours before consumption. Do you want to try something a little different? S wiss Chard with Boiled Potatoes Swiss Chard Dalmatian Style Boiled Chard in 3 Different Ways #Swisschard #with #potatoes #sidedish #food #healthyfood #healthyrecipe #simple #recipe #delicious #salad #foodlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mediterranean Burgers Beautiful, soft and delicious Mediterranean salmon burgers, you can bake them without breading or with breading as desired. The preparation is very simple and fast. You can combine this dish with potato salad, or potatoes and Swiss chard, French fries or baked potatoes, and with your favorite salad. Follow recipe. Mediterranean Burgers Ingredients : simple, total time: 45 min. 4 serving 450 g smoked filet of salmon/ chopped 1 cup Greek feta cheese/ chopped/ 150 ml 2-3 Tbsp Philadelphia cheese 1/2 cup breadcrumbs/ 120 ml 2 Tbsp parsley/ finely chopped 2 eggs 1/2 tsp garlic powder 1/2 tsp ground cumin black pepper to taste and : 2-3 Tbsp Olive oil EVO for frying As you like for dipping : corn flour/ or breadcrumbs - optional 1 egg/ optional flour as needed/ optional Mediterranean Burgers Preparation : Finely chop the salmon with a sharp knife, then put everything in a deep bowl. Mash the Greek feta cheese and add it to the bowl with the salmon. Add all ingredients from the description in a deep bowl. Mix gently with a spoon until you get a uniform mixture, then work manually with gloves, about 5 minutes. Cover the finished mixture with transparent foil and leave it in the refrigerator to rest for 30 minutes. Remove the mixture from the refrigerator after the time has elapsed and form the patties as desired. Scoop out the mixture with a spoon, shape it into a ball, gently press it with your palms and roll it in the desired ingredients: flour, egg, or directly into crumbs, corn flour or breadcrumbs, simply as you want it to be from the ones offered in the description. That way you can see what suits you better! I made a mix of burgers and a little bit of everything. Heat olive oil in a frying pan on medium temperature Add burgers to the heated oil and fry for about 4–5 minutes to low moderate heat, on each side, until golden brown. Place them on a plate covered with a kitchen towel to absorb excess fat. Serve warm with baked potatoes or mashed potatoes, French fries, potato salad, with tartar sauce, mayonnaise and lemon wedges. Buon appetito! Mediterranean Burgers NOTE: If you want a softer version of the patty, then bread it first in flour and then in eggs. If you like it more crunchy, then just roll them in cornmeal or crumbs. You can add flour, eggs, and then breadcrumbs or cornmeal. Instead of Greek feta cheese, you can add crumbled cow's cheese. I made several variants, I made them easily, I baked three pieces of formed patties as they are, and I rolled the other three pieces directly in crumbs and corn flour. For my husband, I made the other three, fried in flour and then in eggs. Do not add salt because there is no need, the salmon fillets and Greek cheese are already salted! Cover the burger mixture with plastic wrap and keep it in the refrigerator for 1 day. You can also freeze salmon patties, they thaw very quickly. Keep the rest of the patties covered in the refrigerator 2–3 days. Mediterranean Burgers Do you want to try something a little different? Soy Burgers Gourmet Burgers Burgers  with Zucchini and Potatoes Gourmet Serbian Burger Chicken Burgers Carrot meatballs Zucchini Patties Serbian Patties Chicken Patties Chickpea Fritters #Mediterranean #Burgers #maindish #salmon #cheese #lunch #dinner #holiday #summerfood #summerrecipe #healthyfood #healthyrecipe #food #fish #salmon #simple #delicious #recipe #easycooking #foodlover #foshlover #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Juicy fried Chicken snacks Juicy chicken snacks in a quick and easy way. Soft and juicy meat is a real pleasure to consume! You can combine it with French fries, mashed potatoes, spinach, rice, peas and salad as you wish. For this recipe you will need chicken breast, egg flour, sour cream and spices that we both have in the house. I literally made this in 15 minutes with no 40 minutes of standing time involved. Let's make it together and enjoy the beauty of the taste. Follow recipe. Juicy   fried   Chicken snacks Ingredients : simple, total time: 55 min., 4 serving 2 pieces chicken breast/ 665 g-cut in small cubes bites 2 eggs 2 full Tbsp flour 1. 5 tsp garlic powder 2 flat tsp dry spice Vegeta/ or 1 flat tsp spice for chicken meat + 1 tsp dry spice Vegeta 1 tsp black pepper to taste 1 full Tbsp sour cream 2 Tbsp mayonnaise 5 Tbsp Oil for frying Juicy   fried   Chicken snacks Preparation First wash the chicken and dry it well with kitchen paper, then cut them into bite-sized pieces. Set aside. In a deep bowl, put the breading Ingredients: eggs, flour, garlic powder, dry spice Vegeta, seasoning spice for chicken meat, black pepper, sour cream and mayonnaise. Mix it all well and add the chicken cubes and leave it for 40 minutes in the fridge. After the elapsed time, take it out of the refrigerator, heat the oil on moderate heat and fry the chicken cubes about 3–4 minutes until they are golden brown on all sides. Serve with your desired side dish such as: French fries , mashed potatoes , peas, spinach or rice with tartar sauce or mayonnaise as an addition. Buon appetito! Juicy   fried   Chicken snacks NOTE : Keep the chicken bites in the refrigerator for up to 2 days. Do you want to try something a little different? Fried Chicken Sticks Fried Chicken Sticks with Sesame Fried soft Chicken cutlets Crispy Chicken Chicken Kebab in Bacon Chicken Kebabs - Čevapčići Tuscan fried Chicken Bites #juicy #fried #chicken #snacks #food #maindish #lunch #meal #simple #quick #recipe #foodporn #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.

Parsley root and Lemon against Escherichia coli Parsley is a real treasure of health, which is hidden in its roots and leaves. It helps in the treatment of many diseases: from inflammation of the prostate, to swelling of the legs, rheumatism, bone pain, obesity, angina pectoris. In Ancient Egypt, parsley was used for the kidneys and urinary tract. Parsley root and Lemon against Escherichia   coli Lemon is another plant that the Egyptians used in medicine. Two of the most well-known health benefits of lemons are their strong antibacterial and antiviral properties. When lemon and parsley are combined, then honey and olive oil are added, we get a fantastic mass against all bacteria, especially against Escherichia coli. Experiences with the use of this natural remedy are very positive. Patients who fought for years with annoying E. coli, only after using this natural remedy, managed to "get rid" of the annoying bacteria. Sometimes great secrets are hidden in the simplest ingredients. This is one of those. Parsley root and Lemon against Escherichia   coli Ingredients : simple, total time: 10 min. 250 g of parsley root/ not peeled 250 g of lemon with peel 250 g of nature honey 200 ml of olive oil Parsley root and Lemon against Escherichia   coli Parsley root and Lemon against Escherichia   coli Preparation : Get honey from a real and proven beekeeper. Lemon should be washed well in warm water, then in bowl add soda bicarbonate and cold water stir and leave overnight. It is best to use homemade lemons, which have not been chemically treated. If you buy lemons in a store, because of pesticides, it would be a good idea to keep them in cold water with a little baking soda for a few hours before use. Remove the lemon from the water and dry it well, then cut it in half. Discard all the pits. Parsley root, it means ordinary, fresh parsley that is grown in the garden, should be washed well in warm water. Cut into smaller pieces, so that the blender can more easily combine with the other ingredients. Put lemon, parsley root, honey, olive oil together in a blender and blend all well in creamy mixture about 5–7 minutes. During the break, use a spoon to mix the remaining ingredients on top and press them down, then turn on the blender again. If you don't have a blender, you can also grind the lemon in a meat grinder. You will get a mushy mass, which can fit into a 250 g glass sterile jar. Store in the refrigerator. Parsley root and Lemon against Escherichia   coli Application : Take 1 spoon each before breakfast and dinner. Given that this mixture contains all natural ingredients, it can be taken by pregnant women and small children, with the fact that children should be given a small, not a large spoonful of the mixture.  NOTE: Keep the jar in the refrigerator. PHOTO SOURCE: https://www.freepik.com/search?ai=excluded&format=search&last_filter=query&last_value=parsley+root+and+lemon&query=parsley+root+and+lemon&type=photo #Parsley #root #and #Lemon #against #Escherichia #coli #health #medicine #nature #cure #healthandnature #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Kebabs- Čevapčići Delicious chicken kebabs — ćevapčići, which are melted in the mouth, It is very easy to prepare, and you can combine them with any light salad or some other vegetable or potato. Follow recipe. Ingredients: very easy, total time: 45 min., 4 persons 1 kg minced chicken 1 red onion 2 cloves of garlic 1 full Tbsp of fresh primrose 1 egg 80 g pretzels 1/2 tsp salt 1 tsp pepper 1 tsp dry spice/ Vegeta 1 tsp red ground sweet pepper 1 tsp chopped hot pepper (optional) Frying oil Chicken Kebabs- Čevapčići Chicken Kebabs- Čevapčići Preparation: In a blender put the washed primrose, onion cut into 4 parts and garlic cloves and blend. Put the blended mixture into the minced chicken white meat. Then add all the dry ingredients. Season with salt and pepper to taste. Then add the egg and 40 g of breadcrumbs and mix the mixture well with your hands. The mixture must be stirred for about 10–15 minutes. When the mixture is well even, leave it in the fridge to stand for 30 minutes. After the time has elapsed, take the mixture and one plate a little and shape the kebabs with your hands, and place them on the oiled plate. Take the frying oil, and pour 1 tablespoon of oil into the pan, wait for the oil to heat up over a slightly moderate heat, arrange your kebabs and fry them for about 4–5 minutes on each side. When they are done, place them on kitchen paper to soak up the oil. Serve with a salad or some vegetable that you prefer. Buon appetito! NOTE: You can cover the rest of the meat with foil, leave it in the fridge for tomorrow. #chicken #kebab #grill #cevapcici #serbianfood #recipe #homamade #kebabs #chicken #meat #delicious #recipe #homemade #serbian #foodblogger #blog #foodie #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Healthy homemade Strawberry and Chia seed Jam Strawberries are very healthy and improve heart function, digestion and brain function. They are full of fiber and vitamin C. When spring comes, nothing smells better than strawberries. Homemade jam is an ideal way to preserve the aroma and taste after the season, for desserts such as pancakes, as an addition to crispy flakes, cakes and yogurt. This recipe does not contain sugar and gelatin, I made it in a natural and healthy way! Instead of those additives, I added chia seeds and honey to taste. Let's make it together. Follow recipe. Healthy homemade Strawberry and Chia seed Jam Ingredients : simple, total time: 35 min. standing time: 30 min. 2 jars 1 g fresh strawberries/ or frozen 50 g of chia seeds 10-20 g of honey/ to taste, is not even necessary - optional Healthy homemade Strawberry and Chia seed Jam Preparation : Place the well-washed and cleaned strawberries in a medium saucepan and gently heat them over low heat for about 10 minutes, until they soften and release their juice. Stir occasionally and, if desired, mash them with a fork or stick blender for a smooth texture. Remove from heat, add chia seeds and mix well. Let it stand for about 10–15 minutes so that the mixture thickens. Add honey to taste, mix and pour into a clean and sterile jar. You can use this jam for some fruit cakes, pancakes, or as an addition to crunchy oatmeal or yogurt. Enjoy! Healthy homemade Strawberry and Chia seed Jam NOTE : When washing strawberries, soak them in warm water for half an hour with one teaspoon of baking soda. After that, rinse them well with cold water, then they are ready for use, I always do this because strawberries need to be sprayed a lot in order to grow, and baking soda eliminates all toxins. Be sure to do this for your health, I do the same with lemons, oranges and other fruits that are sprayed like plums. Especially if it is a zest that is necessary for cakes as a topping. Store in the fridge for up to 5 days. You can also pack it in the freezer for up to a month in special boxes with a lid. Do you want to try something a little different? Kumquat Jam Strawberry Jam Carrot Jam Fig Jam Plum Jam Apricot Jam Lena #healthy #homemade #strawberry #jam #with #chia #seed #jam #honey #delicious #dessert #pastries #yogurt #crunchyflakes #breakfast #dinner #nosugar #blog #coffeetimelena #foodloer #dessertlover #dessertporn #marmelade #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Leskovac Meat Donuts A wonderful specialty of minced meat from the south of Serbia-Leskovac. The people of Leskovac generally love spicy food and have fantastic recipes, especially with meat. This is one recipe out of many in which I prepare their specialty. You may or may not add spicy to this recipe, but the taste is fantastic! It is quick to prepare and very simple, ready in just 30 minutes. Follow recipe. Ingredients : simple, total time: 30 min., 4 serving 500 g minced meat/ pork, beef, chicken 100 g smoked bacon/ or any ham or smoked bacon/diced 70 g Trappist/ or Gouda, Cheddar cheese/ cut into small cubes 3 cloves of garlic/ minced 7 g baking powder 1 tsp salt 1 tsp red-hot ground paprika/ or red-hot paprika flakes Type preparation: on grill, toast grill, frying on oil Leskovac   Meat   Donuts   Preparation : In a deep bowl, add minced meat, chopped garlic, diced bacon, diced Gouda cheese, salt, hot ground pepper and baking powder, mix it all well by hand (put on nylon gloves to avoid dirtying your hands). When you have obtained a uniform mixture, put it in the refrigerator for 30 minutes, covered. Spread oil on the grill with the help of a brush, or do it with a piece of bacon. Wait for it to warm up well. With the help of a spoon, take out the mixture and make uneven balls about 5 cm in size, the shape does not matter with these meat donuts! Fry for about 4–5 minutes on each side until they are well browned, you can also do this in a pan. Serve warm with french fries and some salad as you like. Buon appetito! Leskovac   Meat   Donuts   NOTE: In this recipe, I used melon bacon because it gives a great taste! If you are not a fan of ingredient hot ground pepper, you can skip that step, add 1/2 teaspoons of black pepper, they are certainly tasty without the hot spice! You can add finely chopped red onion to this recipe if you like. If you like more spicy, add another 1/2 teaspoon of hot pepper flakes. Keep the rest of the mixture in the refrigerator for up to 1 day, covered with transparent foil. Keep the rest of the meat donuts in the refrigerator for up to 2 days. Do you want to try something a little different? Leskovac Meat Donuts Spicy Donuts of Meat Minced meat Donuts Fritters made of Minced Meat Fritters made of Minced meat Gourmet Burgers Chicken Burgers Chicken Patties Čevapčići on the Grill-Serbian Kebab #Leskovac #meat #donuts #food #mincedmeat #serbianfood #serbianrecipe #simple #recipe #delicious #easy #fast #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Vanilla Cookies Vanillas biscuits or cookies are made in several ways, you can supplement them with walnuts, or almonds, or they can be plain, with the addition of lemon peel, but vanilla extract is present everywhere, even jam. Vanilla cakes are easy and simple to prepare. They are ready quickly. Follow the recipe. I ngredients: mold 2.5-3 cm, simple, total time: 65 min. 25–30 biscuits 300 g of flour 200 g of softened butter or fat 100 g of icing sugar 1 egg yolk 1 bag of vanilla sugar/ 10 g 1 pinch of salt powdered sugar for dusting For the Filling: apricot jam or your preference 1/2 teaspoon of vanilla essence Vanilla Cookies Preparation: Preheat the oven to 170 °C. In a large bowl, mix the flour, powdered sugar, vanilla sugar and pinch of salt. Add the softened butter cut into small pieces and work the dough with your hands or with a food processor until it becomes a homogeneous mass. Add the egg yolk and continue kneading until the dough becomes smooth. Form the dough into a ball, cover it with plastic wrap, and place it in the refrigerator for about 30 minutes. Remove the dough from the refrigerator and shape the dough into balls the size of a walnut. Squeeze each ball between your hands to form an oval shape, and then fold it in slightly, so the ends are pointing slightly up. You can work with the help of a mold: Roll out the dough with a rolling pin on a floured work surface, let the dough be about 5-6 mm thick and pull out the molds. Place the vanilla cookies on a baking sheet lined with parchment paper, bake in a preheated oven for about 15–20 minutes, or until golden brown. Do not allow them to be overcooked because the vanilla beans must be more pale. Let the vanilla beans cool completely. Mix the jam with the vanilla essence. Take a vanilla extract and spread some jam on it and cover it with another vanilla extract, creating a shaped cookie. Continue until you run out of vanilla. Sprinkle the vanilla beans with icing sugar before serving. Enjoy! Buon appetito! #food #dessert #cookies #biscuits #vanilla #jam #flour #simple #delicious #recipe #blog #coffeetimelena #foodblogger #dessertlover #cakelover #foodie #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Vanilla Biscuits Lena This recipe is how I make vanilla and my mum, too, they are very delicious. Very delicious, fragrant and soft cookies. These cookies are made on the eve of the New Year holidays in Serbia and everyone loves them. This is one of the best recipes. Follow recipe. Ingredients:   mold 30 cm round , simple, total time: 80 min. 320 g flour 250 g butter or pig fat (homemade lard) 3 eggs 250 g ground walnuts 180 g of sugar 1 bag of vanilla sugar/ 10 g 1/2 lemon zest 1 juice of 1 lemon 60 g ground hazelnuts -------------------------------------- 1 cup powdered sugar for sprinkling apricot jam 2 bags of vanilla sugar/ 20 g Homemade vanilla biscuits Lena Preparation: Mix butter or lard with a mixer, then add sugar, work again with a mixer. When you have done that, add 3 egg yolks that you separated from the egg whites, (egg whites will be needed later ), add walnuts, vanilla sugar, lemon peel and lemon juice, mix well. Then gradually add flour to the mixture, now do it with a spatula and then go to work with your hands to knead the vanilla dough. When you have worked out and got a nice smooth dough, transfer it to the work surface, flour the work table a little so that the dough does not stick to the dough. Roll out the dough to a thickness of 8 mm with a rolling pin, take the mold and take out the rolls. When you are done, arrange them on the baking tray. Now take the egg whites, beat until you get a thick mixture. Then take out the egg whites with a spoon and apply only the upper part of the roll and sprinkle them with hazelnuts where you put the egg whites. Apply egg whites and hazelnuts only on the upper part of the vanilla, although you can also use the lower ones if you want. When you are done, bake them at 160 °C for 10–15 minutes. Must not be darkening, the dough must be white and beige! After baking, roll them in powdered sugar mixed with 2 bags vanilla sugar. Arrange them on a tray, after 2 days they are best because they soften. I believe you like the recipe and that you will make vanilla in the future. Serve. Buon appetito! NOTE: Instead of hazelnuts, you can also put half a walnut from the shell as a decoration. It's better for me like this. Grind the hazelnuts, that goes without saying;) Homemade Vanilla Biscuits Lena #food #dessert #vanilla #cookies #biscuits #antique #dessert #newyear #eve #recipe #simple #dessertlover #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Tiramisu An Italian delicacy that has no equal! Famous and known all over the world! This is my recipe I got from my aunt and I can tell you it is fantastic! The cake is soft and melts in your mouth, and the real euphoria is when you bring out the cake, and it looks perfect and decorative. Everyone asked me about this recipe, but I always kept it a secret, so here I am presenting it to you for the first time. I believe that you will definitely enjoy these wonderful and delicious snacks and that you will make it more than once. Follow recipe. The Best Tiramisu Lena Ingredients: 30×20 bowl, cm simple, total time: 60 min., 15 serving 300 g of sponge cake -Vicenzovo/ Savoyardi 750 g of mascarpone 5 eggs 120 g of sugar 300 ml of strong coffee 20 g of bitter cocoa 2 spoons of Marsala dolce 3 full Tablespoon sugar for egg whites The Best Tiramisu Lena Preparation: Cream: Separate the yolks from the whites. Beat egg yolks with sugar until you get a compact cream, 10 minutes. Stir in the mascarpone for 3–4 minutes. Gradually add the mascarpone to the egg yolks with the help of a spatula. Mix well with a mixer to combine well and get a nice cream, 5–7 minutes. When you're done, set it aside. Wash and dry well the spatula and mixer parts. Then take the egg whites and beat it vigorously with a mixer and gradually add 1 full spoonful of sugar (x 3 times), until you get a firm and snowy form, 10 minutes. When is finished, and you get a snowy form, with the help of a spatula, gradually add the mixed snow form to the cream, mix until you get a compact cream, 10 minutes. You will divide this cream into 3 parts. Then brew strong coffee and add Marsala and mix well. (With that emulsion, you will sprinkle only the first row of cookies with the help of a small spoon, only on the first row of cookies! ) After that, you will dip the other cookies in the emulsion, which you will see in the following recipe. Arrange the cookies vertically and then horizontally, where there is less space, repeat the upper part as well. The Best Tiramisu Lena Processing: Take a bowl and put a small layer of cream, then spread it over the whole bowl and on the sides, then arrange the first row of biscuits on the bottom of the refractory bowl. While making sure that there is no free space between the biscuits, fill them well. Sprinkle them with coffee emulsion with the help of a little spoon. After that, apply the first part of the cream on the cookies and level with spatula. When you have finished the first row of cookies and leveled the cream. Now you will dip the biscuits in the coffee and Marsala emulsion and arrange them next to each other. If you have some coffee left, add it to the cookies, no too much. Repeat the cream coating and level with a spatula. I needed about 4 full big spoons of cream for each row! When you have finished the second layer with biscuits and cream, the third part of the remaining cream you will do cake syringe to make smaller balls. Arrange decorative balls next to each other, so that it looks more beautiful in this cake. Sprinkle with cocoa from above using a small sieve. Place the cake in the fridge to cool for at least 2 hours, carefully so as not to damage the tops of the cake. Enjoy the bites! Buon appetito! NOTE: In case you want to avoid this last part with the syringe and the decoration of this cake, then reduce the ingredients of: mascarpone by 200 g, sugar by 40 g and eggs by 2 less. Do you want to try something a little different? Creamy Tiramisu Tiramisu Balls Tiramisu in a Cup Chestnut Tiramisu Tiramisu White Cake Simple Tiramisu recipe, the best bite cake The Best Tiramisu Lena #food #dessert #best #cake #Tiramisu #italian #creamy #nobake #fast #quick #cocoa #savoyardi #marsala #coffee #eggs #mascarpone #recipe #coffetimelena #homemade #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

AIR QUALITY My dear, whatever you are interested in regarding air quality and other heavy metals that are present in our air, read from the PDF attachment, you must If you are worried about our children and the future of this country… You will connect by yourself without me writing. NOTE: Download the Ventusky app and monitor the situation on the Earth. AIR QUALITY #health #alternative #medicine #air #quality #blog #foodblog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Poppy seeds Roll Poppy seed roll in a simple and easy way of preparation. First you start with making the filling, and then you start making the dough for this crunchy poppy seed roll. You can also add less sugar to fill for about 60 g if you like it less sweet, it consists of the basic ingredients that we all have at home, namely: powdered sugar, ground poppy seeds, honey, and milk. I always like to add grated lemon to the dough, but you can skip this step, in addition to the lemon, you will need dry yeast, warm water, milk, sugar, flour and butter or oil, and one egg yolk. The poppy seed roll is very tasty and juicy and full of poppies. With this recipe, combine two strudels into one and bake in a 30x10 cm bread mold. Let's make it together. Follow the recipe. Poppy   seeds   Roll Ingredients : simple, total time: 105 min. Filling : 300 g ground poppy seeds 200 g powdered sugar/ it can be less for 50 g if you like less sweet 150 ml warm milk 50 g melted butter 2 Tbsp of honey Dough : For Raising Yeast : 1/2 Tbsp dry yeast/ 4 g 1 tsp granulated sugar 165 ml warm water 1 tsp flour _________________________ 2 Tbsp oil pinch of salt 1 tsp grated lemon zest 300 g flour 80 g soft butter/ room temp., divided mold for bread 30 x10 cm For Spread : 1 egg yolk 1 Tbsp milk Poppy   seeds   Roll Preparation : Filling : 300 g of poppy seeds, 200 g of powdered sugar, mix in a bowl, add 150 ml of hot milk, 50 g of melted butter, 2 spoons of honey, and mix until uniform. Set aside. You can make the filling without honey, but then add 2 bags of vanilla sugar, mix everything and combine the ingredients on a low heat for a few minutes, add a little milk if necessary. Set aside. Dough : 1/2 teaspoon of dry yeast, 1 teaspoon of sugar, 165 ml of warm water, 1 teaspoon of flour, mix well, leave for 5 minutes. After the elapsed time, add 2 spoons of oil, a little salt, grated lemon zest add 300 g of flour gradually, and mix first with spoon then knead it all well by hand, until you get a compact dough. Oil the work surface and take out the dough, knead a little more by hand, cover it with a transparent film and leave it for 10 minutes. After the elapsed time, divide the dough into 2 equal parts. Knead the dough by hand and spread it with a rolling pin. Add 40 g of softened butter to the dough, coat the entire surface of the dough, fold it from one side and the other to the center of the dough, then fold it like a book. Cover it with transparent foil and set it aside. Do the same with the other part of the dough, and let it sit for 15 minutes more. When the time passed, coat the work surface with oil, roll out the dough with a rolling pin into a rectangular shape with a thickness of 3.5-4.5 mm. Place baking paper cut to dimensions 30x40 cm over the dough and cut the overhanging edges with a dough cutter. Fill the entire surface of the dough and spread it evenly, leaving 6 mm free space towards the edges. Now roll it into a roll evenly and as thinly as you can, but leave a space of about 4 cm and do not roll it all the way! Place the baking paper and transfer the strudel to it. Place the second dough close to this strudel on the baking paper, spread the dough in the same form, so that the edges of one and the other strudel connect, the thickness of the second dough must be the same, fill the second strudel and flatten it evenly. Bring the edges together well and put the filling on them. Now twist the roll from the shorter side, with the help of paper so that you get one roll. Fix the firm by hand, transfer it to paper and put it in a 30x10 cm bread mold, cover it with a clean cloth and let it rest for 30 minutes. When the time has come, mix the egg yolk with milk and coat the entire strudel with the help of a brush. (or just melted margarine for a lean version). Bake at 180°C for about 40 minutes. Cover the finished poppy seed roll with a wet and custom cloth. Cool the poppy seeds roll, sprinkle with powdered sugar, cut into slices and serve. Buon appetito! Poppy   seeds   Roll NOTE: Instead of honey, you can add 2 bags of vanilla sugar 20 g. Store the cake at room temperature, covered with a clean wet cloth, for up to 4 days. If the strudel has been standing for a long time at room temperature and the crust has hardened, pour only milk over it. Poppy   seeds   Roll Do you want to try something a little different? Soft Hungarian Strudels with a lot of Filling   Strudel with Walnuts Strudel with Carob Lena Quick Strudel Strudel Lena Strudel Excellent Recipe Lena Strudel with Poppy Seeds and Walnuts Lena #poppy #seeds #roll #dessert #cake #strudel #crowdedstrudel #food #siomple #recipe #delicious #easycooking #Serbianfood #serbianrecipe #foodies #dessertlover #cakelover #blog #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Kuglof Recipe my Mum A simple and quick kuglof, a beautiful dessert ideal for all occasions. You can make it with the addition of raisins, almonds, walnuts or candied fruit. You can certainly make it without those additives, it is very simple and quick to prepare. The cake is very decorative, you can serve it with coffee or for breakfast, I believe that all members of the family will be satisfied. Follow recipe. Kuglof Recipe, my Mum Ingredients: simple, total time: 55 min. 200 g of butter 200 g of sugar 500 g of flour 1 bag baking powder/10 g 1 bag of vanilla sugar/ 10 g 3 big eggs/ or 4 small eggs 125 ml of milk 1 grated lemon peel pinch of salt 125 g of raisins/ if they are large, cut them in half, soaked in a little rum. 80 g of almonds/ in hot water to remove the shell/ or ground walnuts Kuglof Recipe, my Mum Preparation: Beat well the butter that was at room temperature. Then add: eggs, sugar, vanilla sugar and mix it all well. After that, add milk, grated lemon rind, a pinch of salt, and mix. Then add flour, baking powder, mix everything well, finally add ground walnuts or almonds, and drained chopped raisins, mix all the ingredients with a spatula. (If it seems that the mixture is too thick, add a little milk, and if it is thin, add flour.) When you have obtained a uniform mixture, grease the kuglof mold (butter and flour), remove the excess from the mold. Pour the mixture into the mold, spread evenly, and bake in a preheated oven at 180 °C for about 30–40 minutes. If your oven works hard, cover it with aluminum foil after 25 minutes. With the help of a toothpick, check whether the dough is ready. If it is dry, it means that the dough is ready. Leave the finished kuglof to cool and then sprinkle with powdered sugar. Cut into slices and serve with white coffee or tea in the morning. Buon appetito! NOTE: Instead of walnuts or almonds, you can add candied fruit if you wish! Keep the cake at room temperature, covered. Do you want to try something a little different? Kuglof Colorful Kuglof Marble Kuglof Kuglof Lena Marble Kuglof Kuglof with Wine and Chocolate #kuglof #recipe #of #my #mum #simple #dessert #recipe #cake #holidayrecipe #summerrecipe #delicious #raisins #food #cakelover #dessertlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Topping sauce for Fish and Salad This sauce is made in just 5 minutes. It is an ideal topping for all types of river and sea fish. It will also be a dressing for some Mediterranean salads with eggplant or in combination with fish or tuna. The preparation is very quick and simple. Follow recipe. Ingredients : simple, total time: 5 minutes, 2-3 serving 100 ml Olive oil EVO 1 lemon juice 3 cloves of garlic/ minced pinch of black pepper 2 Tbsp fresh parsley leaves/ finely chopped small sauce bowl Topping   sauce   for   Fish Preparation : Cut the lemon in half, squeeze the juice and filter. In a small bowl, add olive oil, filtered juice from a whole lemon, a pinch of black pepper. Chop finely the parsley leaves and add 2 spoons to the bowl. Mix it all well. Use it as a topping sauce for all types of sea and river fish, you can use this topping as an addition to some salads. If you like the aroma of lemon, you can add a pinch of grated lemon peel, (with the fact that the lemon has been thoroughly washed beforehand and left in water and baking soda for about 1–2 hours or overnight.) Enjoy! NOTE: Keep this topping sauce for 2–3 days in the refrigerator. Do you want to try something a little different? Tartar Sauce Parsley Sauce Garlic Sauce Spicy Sauce Garlic Sauce -Toum Homemade simple Tartar sauce #topping #sauce #for #fish #sauce #oliveoil #garlic #lemon #simple #recipe #food #dressing #food #salad #easycooking #simple #recipe #blog #coffeetimewithlenaallin1 #coffeetimelena #foodblogger #foodie #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Serbian Fish soup Serbian-style fish stew is a simple preparation and a relatively quick method. You can use any river or sea fish of your choice in this soup. Covered with vegetables and tomato juice, it gives a special taste! Follow recipe. Ingredients : simple, total time: 1 h 30 min. 4 -6 serving 1.5 kg of fish/ preferably a combination of carp, catfish, and perch 1 cube vegetable soup 2 heads of onion/ finely chopped 2 carrots/ diced 1 parsley root/ diced 1 bunch of parsley leaves/ finely chopped 2 red peppers/ hot or bell peppers as desired 2 tomatoes/ chopped 300-400 ml of cooked tomatoes juice 1 Tbsp of allspice/ red ground paprika 2 bay leaves salt and pepper to taste 1 tsp of crushed hot pepper/ for those who like spicy 100 ml of white wine 1 glass of water mixed with a spoonful of flour/ optional, for a thicker broth Blender Big deep pot water as needed Serbian Fish   soup Preparation : Clean the fish, wash it and cut it into larger pieces. You can also use the fish head and tail, because they give a special flavor to the broth. Pour about 2.5 liters of water into a large pot, add finely chopped onion, carrot and parsley root, cube soup, as well as a bay leaf. Cook over low heat until the vegetables are tender, about 30 minutes. When the vegetables are soft, add allspice, minced garlic, blended peppers, chopped tomatoes and tomato juice. Add the pieces of fish and pour in the white wine. Cook on low heat for about 30–45 minutes. Towards the end of cooking, add finely chopped parsley leaves, salt, pepper and hot pepper if you like a more spicy taste. The broth is ready when it takes on a nice color and the vegetables are combined with the liquid. If you want a thicker broth, add flour mixed with a little water and cook for another 5–10 minutes. Serve the soup warm, with homemade bread or cornbread, and it must be accompanied by a glass of good brandy or white wine, just like the fishermen used to do. Buon appetito! NOTE : You can combine this soup with pasta or boiled potatoes . If you want, in the first terminal cooking, when the vegetables have softened, you can blend them with a little liquid, so the broth will thicken. Leave the bay leaf in the pot. Keep the broth covered, in the refrigerator, for 4 days. #Serbian #fish #soup #food #lunch #dinner #maindish #carp #catfish #perch #stew #vegetables #simple #recipe #blog #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. PHOTO SOURCE: https://www.freepik.com/free-photo/traditional-georgian-soup-table_7802218.htm#fromView=search&page=2&position=11&uuid=7d805734-c8a7-4d11-8fdd-096f58c06555&query=riblja+corba

Svrljiški Belmuž Svrljiški belmuž is a traditional dish originating from the mountainous regions of the southeastern part of Serbia, which is on the list of the intangible cultural heritage of Serbia. This dish is representative from Negotin to Svrljig and Pirot. Belmuž is traditionally made from young sheep's and cow's cheese and corn flour . This dish was mainly prepared by the male population, in bigger cauldrons because it needed more power, which is why it got the name Belmuž. It is being prepared before Djurdjevdan and other Serbian celebrations. This is shepherd's food even today in the eastern and southern part of Serbia. The dish is extremely healthy and is in the third place on the gastronomic platform. In addition to being delicious, it is also an economical dish. It is served with scones and sour milk. Follow recipe. Ingredients : simple, total time: 2-4 serving 1 kg young cow's cheese or sheep's cheese/ not older than 2 days 0.5 ml salt/ or to taste small bowl of corn flour / or wheat flour — as needed Svrljiški Belmuž Preparation : Take a 1 kg of young cow's or sheep's cheese, stir constantly over low moderate heat until it becomes mushy, add salt — (if the cheese is salty, be careful not to oversale it), stir constantly, until you get liquid coexistence. Then, gradually add flour until you get the desired consistency and constantly stir about 10 minutes on low to moderate heat. Belmuž must be stretchy, but not too much dense. Turn off the heat and serve immediately with bread and sour milk. Buon appetito! NOTE: When making Belmuž, it is important not to use old cheese, but to make it young, no more than two days. There is no exact measure of flour, but it must be added gradually until the desired thickness. #svrljiški #belmuž #food #breakfast #dinner #healthy #food #maindish #blog #cheese #cornflour #foodies #meal #foodlobver #foodblogger #delicious #healthyfood #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Green Collard Sarma rolls Beautiful and delicious collard greens sarma ideal for spring and summer, which can be eaten cold or warm with the addition of sour milk, which is really refreshing. They are made simply and relatively quickly, something similar to when you make sarma from sauerkraut. I love this dish very much, and I make it quite often at this time. In case you can't find collard greens, you can replace it with Swiss chard or vine leaves. Let's make it together and enjoy the phenomenal flavors of this dish. Green Collard Sarma rolls Ingredients : simple, total time: 85 min., 6-8 serving (24 sarma) 30 green collard leaves/ or Swiss chard or vine leaves 550 g minced meat / pork and beef 150 g rice/ washed few times 2 small yellow onion/ or 1 big finely chopped 1 medium carrot/ blended finely chopped - optional 1 tsp dry spice Vegeta 2 tsp salt/ divided 1 tsp black pepper 2 and 1/2 tsp red ground paprika 1 egg Olive oil EVO to taste Green Collard Sarma rolls   Preparation : Filling : First make the filling for the sarma. First rinse the rice several times under cold water. (If you want rice, you can cook it separately in a 1:3 ratio of rice and water in cups. Add a little salt to taste and wait for it to swell, about 20 minutes.) Finely chop the onion and add it to the heated olive oil, fry it until it softens and becomes transparent. If you want, you can add the blended carrot and mix all the ingredients, this is optional! Add minced meat, washed and drained rice, 1 teaspoon salt and 1/2 teaspoon black pepper, mix well. Simmer for about 15 minutes, covered and stirring occasionally. During cooking, add 100 ml of water or as needed. Now add the 2 teaspoon red ground pepper, simmer for another 5–7 minutes, covered. When the liquid has evaporated, add one egg, mix quickly and immediately remove from the heat. Leave the filling to cool. Collard green and blanching : Wash the greens well under warm water, Then drain them well. Use a small knife to remove the thick vein along its entire length on the back part of the leaf. Place water in a large pot and add a one teaspoon of salt. Wait for the water to heat up, but not boil! As soon as the water is heated (before boiling), add two leaves each of greens and pull out after 2–3 seconds to blanch them. Drain them well set aside with the help of a flat larger spatula and place on a plate or tray or in cold water. Make sure not to overlap the leaves, but arrange them next to each other and let them cool. Preparation green collard sarma : When the leaves have cooled, take the filling and use 1 spoon to fill the leaves. Fold the sides and roll into a sarma. In case your sheet is torn, you can add another sheet underneath and twist it into a wreath, that's how I did it and nothing will get in the way. Arrange sarma in an oiled dish, one next to the other. Add 150 ml of water and 1/2 teaspoon of red ground paprika to the pan where you made the filling, scrape the bottom of the pan with a wooden spoon to collect all taste of the ingredients and pour over the collard green sarrna. Put them to bake in a preheated oven at 180 °C for about 35–40 minutes, covered with aluminum foil. During cooking, after every 10–15 minutes, I added 150 ml of water twice. Serve warm with sour milk or sour cream with a piece of bread. Buon appetito! Green Collard Sarma rolls NOTE: You can also cook the rice separately if you are afraid that it will not be cooked, at the end mix in the minced meat filling and stuff the leaves of greens. During baking in the oven, add only one cup of water of 150 ml or as needed. You may or may not need to add carrots to these sarmicas, instead of ordinary white rice, you can use integral rice, I used white spiked rice. If you like it creamier, you can pour boiled cooking cream with a little milk on top before baking of the sarmica. Keep the collard green sarme covered in the refrigerator for 3–4 days. Heat the sarmica in a pot with a little water (about 150 ml), for about 10–15 minutes. 6 sarmica are enough for 2 persons since they are small. Green Collard Sarma rolls   Do you want to try something a little different? Chard Sarma Sarma Lena Spicy Sarma Homemade Serbian Sarma Top Sarma Lena Macedonian Baked Sarma Lena Sarme in a Pressure Cooker, Southern Serbian way Baked Cabbage Rolls in the Oven Cabbage Rolls Green Collard Sarma rolls #green #collard #sarma #rolls #collardgreen #sarma #swisschard #vineleaves #healthyfood #healthyrecipe #serbianfood #serbianrecipe #food #maindishes #lunch #meal #delicious #recipe #recipes #baking #oven #foodlover #foodie #foodstagram #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tomato sauce Topping for cooked Vegetables This fantastic sauce, which is tasty and quick to prepare, is ideal for toppings of cooked vegetables and even meat. Preparation is quick and easy. Follow recipe. Tomato sauce Topping for cooked Vegetables Ingredients : simple, total time: 15 min. 4 serving 250 ml tomato paste "Mutti" 2 Tbsp Olive oil EVO 1. 5 Tbsp flour 1/2 tsp sugar 150 ml water 1 /2 dry parsley/ optional Tomato sauce Topping for cooked Vegetables Preparation : Pour the olive oil into a small saucepan and heat it over low to moderate heat. Add a spoon and a half of flour and mix quickly and without lumps for about 1–2 minutes. Immediately add the tomato paste, mix quickly to make everything uniform, reduce the heat add a little water, cook and mix for 5–7 minutes until the sauce thickens. On its own, if you want, you can add half a teaspoon of dry parsley, but it is not mandatory. You can serve this sauce with cooked vegetables, with which it goes fantastically. Enjoy! Do you want to try something a little different? Tomato and Basil Sauce Tomato Ketchup San Marzano Homemade Sauce Tomato sauce Topping for cooked Vegetables NOTE: Keep the rest of the sauce in the refrigerator for up to 2–3 days. When heating this sauce, add a little water, about 50-70 ml of water, and mix while it is heating. #tomato #sauce #topping #for #cooked #vegetables #food #delicious #simple #easy #recipe #foodies #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.

Beef cream soup A wonderful and delicious soup made of beef and a lot of vegetables, one part of which is blended, and the rest is served as braised vegetables with braised meat. In this recipe, I combined beef and a few pieces of chicken meat, and you can add more if you have many members in the family. The soup is filtered and made in a set with a strainer and a deep pot, if you don't have such a set, you can strain the soup later. The meat is cooked separately from the vegetables, and the liquid in which the meat was cooked is strained. The soup is very tasty and creamy, and if you want, you can dilute it, as I did, in total I had about 4 liters of soup at the end. You can prepare it in any season because all the vegetables are present! Follow recipe. Beef cream soup Ingredients: medium, total time: 3h 15 min., 4 serving 2 medium onions/ washed 9 medium carrots/ peeled 5 whole, 4 cuts on thin rings 2 celery stalks/ cut in half, then chopped 700 g/ meaty beef with bones for soup 3 pieces chicken thighs 1 medium celery root/ peeled and whole 7 small potatoes/ peeled and whole 2 beef cube for soup 2 Tbsp celery leaves/ finely chopped 1 tsp dry parsley/ finely chopped salt and 1 /2 tsp black pepper to taste about 4–5 liters of water Beef cream soup Preparation: Beef Meat and chicken thighs : The first thing you will do is wash all the meat under running water, take a medium saucepan, put all the meat and cover it with water so that it is 3 fingers higher than the level of the meat, add 1 teaspoon of salt, cook on moderate heat. Remove the fat from the surface with the help of a spoon. When it started to boil, reduce the heat and put one beef cube for the soup. Remove the chicken pieces after 1 hour and cook the beef for about 2 hours and 30 min. Add 200-300 ml of water during cooking as needed. After the spinning time of 2 hours and 30 minutes, when the beef has softened, strain this liquid, put the meat aside and cover. You will add this strained liquid to the soup in the further description of the recipe. Vegetables : While the meat is cooking, take all the vegetables and peel the potatoes, carrots and celery root, then wash them well. In the case of onions, peel off the first layer and remove the stalks from the upper and lower sides and wash them under warm water. Also wash and chop the celery leaf into small pieces and set aside. Take a deep pot of 5–6 liters, complete with its deep strainer. (In case you don't have this strainer in the kit, feel free to pour all the vegetables into the pot, and you will strain later.) Add to the deep pot 7 whole potatoes, 9 whole carrots, 2 halves of celery, a whole celery root and 2 whole onions, cover with water so that it is 3 fingers above the vegetables and cook on moderate heat and cover. The soup must be cooked like the meat for 2 and a 30 minutes to 3 hours. After cooking for 40 minutes, pull out all the potatoes, carrots and celery stalks, first check with a fork whether everything has softened and place in a bowl to cool. Continue cooking celery root and onion for another 30–40 minutes. Chop the celery and 4 carrots into small pieces or rings. Set aside. When the celery root has softened, remove it together with the onion. Discard the onion and cut the celery into thin slices and add to the bowl with the whole potatoes and carrots. Strain the soup through a colander, then return it to the pot, add the strained liquid in which the meat was cooked, 1 beef cube for soup, and 1/2 teaspoon of black pepper. Place the chopped 4 carrots and celery in a small bowl, add the liquid from the soup with a ladle and blend well into the cream. Add the blended cream to the deep pot and stir. In this case, I must have had about 4 liters. Leave the soup to boil, and add water as needed, depending on the desired thickness. My broth is not too creamy, more liquid, just right. Control the taste and add spices as needed. When the soup starts to boil, reduce the heat, add chopped celery leaves and parsley, cook for another minute, then turn off the heat. The soup can be served with sour cream or apple cider vinegar to taste, usually one spoon goes into the plate. Serve the main dish of boiled vegetables on plates with beef or chicken meat, this side dish goes with delicious spinach and horseradish or tomato sauce that gives a fantastic taste, see the recipe here. Enjoy the wonderful beef vegetable broth. Buon apetito! Boiled Vegetables with Chicken meat and Spinach Do you want to try something a little different? Boiled Beef meat with Cockerel in Soup with Vegetables Cabbage soup Lamb Soup with Noodles Tortellini Tomato soup Creamy cauliflower soup Lamb Soup Tomato Soup Mushroom Soup Simple Fennel Soup Chicken Soup Lena Beef cream soup NOTE : Keep the rest of the soup covered in the refrigerator for up to 3–4 days. The rest of the vegetables and meat can be kept in the refrigerator for up to 2 days. Do you want to try something a little different? Veal Soup Lena Real Tavern Serbian Veal Soup Veal Soup Boiled Beef meat with Cockerel in Soup with Vegetables #beef #cream #soup #delicious #healthy #food #recipe #Meat #chicken #veal #vegetables #carrot #potatoes #celery #greens #creamy #easycooking #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.