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Perfect Soup Dumplings Soft and perfect soup dumplings made of semolina and cornmeal. They are made quickly and easily. Follow recipe. Ingredients: simple, total time: 20 min. 50 g of corn flour 40 g semolina 80 ml of yogurt 1/4 teaspoon salt a pinch of sugar 1 egg 1 Tbsp of fat Preparation: Separate the yolks and whites, then beat the yolks with sugar. Add salt to the egg whites and whip them into a firm batter, then add the yolks to it.  Gently sit down and pour yogurt, sifted corn flour and semolina, melted fat and mix well. When the soup is almost ready,and boil take 2 teaspoons, put the mixture in between, then form dumplings, pour into the soup and cook 5-7 minutes. Enjoy in bites! #perfect #soup #dumplings #semolina #egg #corn #flour #simple #recipe #delicious #soft #food #easy #homemade #foodie #foodporn #blog #coffeetimewithlena #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

Hungarian Meatbal Delicious, juicy and flavorful meatballs in tomato sauce in the Hungarian style. A true gourmet meal for those who love spicy food.9 This meal is ideal for Sunday lunch if you want to please your favorite family members. Follow recipe. Ingredients: simple, total time: 80 min. 4 serving For Meatballs : 600 g minced meat/beef and pork 100 g of smoked bacon/chopped 3 cloves of garlic/minced 30 g Parmesan cheese/ grated 1 Tbsp parsley/ finely chopped 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 tsp cumin 1/2 teaspoon coriander 1 big egg/ scrambled 1/2 Tbsp red ground pepper 1/2 tsp red-hot pepper flakes 70 g of breadcrumbs 80 ml milk 1/2 teaspoon baking soda flour as needed/ for rolling meatballs/ optional 2 Tbsp Olive oil EVO Tomato Sauce : 2 Tbsp Olive oil EVO 1 onion/ finely chopped 1 clove of garlic/ minced 1 red small fresh pepper/ chopped 1 teaspoon red ground pepper 1/2 teaspoon red-hot pepper 1/2 teaspoon smoked ground pepper 1/2 teaspoon thyme 1 Tablespoons fresh parsley/ finely chopped 100 ml white wine for cooking 100 g button mushrooms/ or Porcine 300 ml tomato paste 300 ml beef broth 100 g sour cream/ or cooking cream Preparation: First, prepare all the ingredients as described above. You will make the meatballs first. Meatballs : In a deep bowl, put minced meat, egg, diced bacon and all other spices from the description except oil and flour. The flour is optional, you can skip that step if you don't really want to! Mix all the ingredients well by hand for about 10 minutes until they are uniform. Cover the container with the mixture with transparent foil and let it rest for at least 30-60 minutes in the refrigerator. You can also make this mixture the day before preparing lunch. After the elapsed time, form smaller balls.(golf ball size). Formed balls transfer to a tray, if you want you can roll them in flour (you can also skip this step). Oil a frying pan and heat it over moderate heat. When the oil is hot, add several balls, bake until they are well browned. Place the baked meatballs on kitchen paper to absorb excess fat. Sauce : Fry the chopped onion in olive oil on moderate heat for a few minutes until it softens and becomes transparent. Add chopped mushrooms, stir, and cover pan. When the liquid has evaporated from the mushrooms, add wine, cook until the alcohol evaporates. Then add the chopped fresh pepper, stir, simmer for about 10 minutes with constant stirring on low to moderate heat. After that, immediately add the chopped garlic, stir. As soon as the smell starts to add all the spices from the ground peppers (hot, smoked, red ground pepper) stir quickly and fry for about a 1-2 minutes. Immediately add the beef broth, stir well all the ingredients. Cook on low heat for about 15 minutes, with stirring occasionally. When the amount of broth is reduced by 1/3, add tomato paste, and thyme, stir. Cook for about 25 minutes, add all the meatballs to the pan covered and stirring occasionally. Towards the end, add sour cream and mix. Cook for about 7 minutes. Turn off the heat, add chopped parsley, stir well. Meatballs prepared in this way go with roasted potatoes or mashed potatoes, rice in combination with green vegetables. Buon appetito! NOTE: Keep the rest of the food covered in the refrigerator for up to 4 days. Heat on the stove or in the microwave. #hungarian #balls #dish #food #delicious #meal #linch #dinner #holiday #easy #simple #recipe #minced #meat #beef #pork #paprika #hor #tomato #sauce #foodie #foodporn #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.

Chicken Nuggets Chicken nuggets with the taste of all Mediterranean, Indian and Mexican spices, very soft crispy on the outside and juicy. It is simply prepared. From this amount, you can divide it for the next day by keeping it covered in the refrigerator.   It's a fantastic recipe because you will have lunch for several people from this amount of meat. Ingredients : simple, total time: 25 min. 1h standing mixture. 8 serving 1 package of chicken white meat, 1 kg/ chopped into smaller cubes 2 eggs 1/2 teaspoon curry 1/2 teaspoon oregano 2 teaspoons Vegeta / dry spice 1 teaspoon powder of garlic/ or chopped garlic 1.5 teaspoon salt 1 teaspoon hot crushed pepper 1/2 teaspoon baking powder 1 teaspoon black pepper 3 Tablespoon oil 4 Tablespoon of corn flour 2 Tablespoon of flour 1/2 teaspoon of mustard Preparation : Clean the chicken from the bones and cut it into small cubes. In a deep bowl, add the chopped chicken, and add all the other ingredients in order. Mix the ingredients well, then leave it in the fridge for 1 hour. After the specified time, pour the oil into a larger pan and wait for it to heat up well. Take the mixture out of the bowl with a spoon and place it on the hot oil. Use a spoon to lightly press the nuggets to give it an even better shape, and bake for about 4–5 minutes on each side. Bake until they get a nice brown golden color on all sides. Place the finished nuggets on a plate lined with kitchen paper to absorb excess fat. Serve the chicken nuggets with some vegetables and a salad. Enjoy in bites! NOTE : When you make the NUGGETS, make sure that they are not too large, they must be the size of a spoon! #food #dish #chicken #meat #nuggets #simple #delicious #patty #fritters #recipe #homemade #blog #foodlover #foodie #foodblog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Nuggets Simple preparation of chicken meat in a juicy and tasty way, at the same time economical and fast. Follow recipe. Ingredients: simple, total time: 40 min., 4 servings 500 g chicken breast/ diced into small cubes 3 eggs 3 Tablespoon mayonnaise 1 teaspoon salt 1 teaspoon pepper 1 teaspoon red ground pepper 100 g mozzarella/ grated, or other cheese 100 g flour 2 Tablespoons fresh parsley/ finely chopped oil for frying Preparation: In a deep bowl, add chopped chicken meat, eggs, salt, black pepper, ground red pepper, and mayonnaise, stir with spoon all well. Add flour, mix again, finally add mozzarella and parsley. Stir everything well, until ingredients are uniform. Heat the oil in a frying pan on a medium temperature. With the help of a spoon, take out the mixture and shape in the pan a bit. Fry several pieces into the pan until they are well browned. Place on a kitchen towel to absorb excess fat. Serve with side dish as desired. Buon appetito! NOTE: These chicken nuggets can be baked in the oven at 200 °C until golden brown Keep in the fridge for up to 3 days. #chicken #nuggets #maindish #frying #oven #bakinh #meat #meal #dish #lunch #dinner #simple #recipe #foodie #foodlover #foodporn #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Russian Scones A wonderful and quick dessert without waiting. It is ideal for breakfast or dinner. The recipe is very simple and quick. For this recipe you will need egg, flour, and cheese. Follow the recipe. Ingredients: simple, total time: 25 min. 300 g fresh cheese 1 egg 3 Tablespoons of flour 1 Tablespoon of sugar Preparation: Mix all the ingredients and mash them well with a fork (you can also put them in a blender). Shape them into balls, if desired, roll them in a little more flour. Fry them in oil until they get a golden color on both sides. They can be served with numerous additions, from sprinkling with powdered sugar, over jam, chocolate, fruit, to salted caramel, sweet cream and sugar. Buon appetito! NOTE: Keep in a dry and cool place for up to 3 days. #Russian #scones #appetizer #breakfast #dinner #food #dessert #Egg #flour #cheese #simple #delicious #recipe #homemade #pastry #easy #fast #foodie #foodblogger #blog #coffeetimelena #foodporn #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sweet Cinnamon Braid Sweet pastry made of cinnamon and sugar, nice and tasty with simple preparation. It looks decorative so you can wrap it up for some holidays too. For this recipe you will also need yeast, milk, flour, and butter. If you want to decorate it, you can use powdered sugar or almond leaves. Follow recipe. Ingredients: simple, total time: 60 min. 20 g of fresh yeast 200 ml of milk 70 g of sugar 550 g of smooth flour 00 160 g of melted butter 2 egg yolks 100 g of cane sugar 40 g of cinnamon 40 g of flaked almonds Preparation: Place fresh yeast, warm milk and sugar in a large bowl. Add 50 g of flour and mix with a hand whisk. Leave to stand for 10 minutes. Then add the remaining 500 g of flour and knead manually. After that, add the melted butter and knead again. Knead for a few minutes until you get a thick and homogeneous dough. Leave the dough to rest for 30-40 minutes. After the elapsed time, divide the dough into 6 parts and roll them out with a rolling pin. Coat each stretched dough with melted butter then egg yolk. After that, cut into vertical lines but not all the way, leave 1 cm on both sides. Mix brown sugar and cinnamon in a bowl well. Then pour it on the dough with help of spoon. Roll the dough into a roll. Repeat that steps with the rest of the material. Bring all the thin rolls together to form one big braid. After that, when you have done that, cover it with melted butter and then with egg yolk. Place on a tray lined with baking paper. Bake at 180 °C for 35-40 minutes in a preheated oven. When it's done, wait for it to cool, then cut the braid into slices and serve. Enjoy in bites! Buon appetito! NOTE: Keep the pastry in a dry place for up to 3 days. #Sweet #cinnamon #braid #dough #yeast #baking #oven #pastries #delicious #simple #recipe #coffeetimelena #delicious #tasty #holidays #food #appetizer #dessert #foodlover #foodie #foodporn #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spaghetti with Butter and Chili Sauce An economical and quick recipe that is ready in just 15 minutes. It is important to cook the spaghetti and the butter sauce at the same time, that way it will be ready quickly. For this recipe, you'll need spaghetti, butter, red ground pepper, and chili with extra addition Parmesan cheese. Follow recipe. Ingredients: simple, total time: 15 min, 2 serving 220 g spaghetti 1 Tablespoon olive oil EVO 1 clove of garlic/ crushed 1 whole chili/ optional 40 g butter 1/2 teaspoon red ground pepper 3-4 Tablespoon liquid from spaghetti salt and pepper to taste 1 Tablespoon fresh parsley/ finely chopped grated Parmesan Cheese to taste Preparation: Spaghetti cooking: Pour water, a teaspoon of sea salt into a deep pan and wait for it to boil. Add spaghetti and cook alla dente according to package directions. Remove 4 tablespoons of the pasta water to a small bowl. Drain the spaghetti well and leave it in a colander Note: cook spaghetti and butter sauce at the same time. Processing: Pour olive oil into a wide pan, wait for it to heat up, then add one clove of crushed garlic and chili pepper. Fry until the garlic releases its fragrance, then add the butter. When the butter has melted, add salt, black pepper to taste, red ground pepper and finely chopped parsley, and sir. Immediately add the drained spaghetti and the spaghetti liquid in which it was cooked. Stir and simmer for about 1 minute over low to moderate heat. Now you can add 1 tablespoon of Parmesan cheese, stir quickly for about 1 minute and turn off the heat. Serve warm in shallow plates, then sprinkle with Parmesan and chopped parsley. Buon appetito! NOTE: If you are not a fan of spicy bites, you do not need to add chili pepper, all other ingredients are mandatory. #spaghetti #with #butter #and #chili #sauce #Parmesan #cheese #simple #economical #recipe #Italian #lunch #dinner #meal #economical #pasta #food #foolover #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Potato Salad A wonderful and healthy salad that fantastically accompanies fried fish specialties, fried steaks, as well as other grilled meat. It is easy to prepare and ready quickly. Follow recipe. Ingredients: simple, total time: 35 min. 2 serving 4 medium potatoes/boiled, cut into rings 1 red onion/ cut into ribs 1 handful sweetcorn/ from can-well strained 1-2 Tablespoon Greek yogurt/ or sour cream 50 ml olive oil EVO 30 ml of wild apple cider vinegar 1 Tablespoon fresh parsley leaves 1/2 teaspoon red-hot crushed pepper salt and black pepper to taste Preparation: Potatoes wash well. With the shell, put them in water to boil for about 22-23 minutes. Discard the water and leave the potatoes to cool completely, peel them, then cut into rings 5-6 mm thick. Put them in a deep salad bowl, then add salt, black pepper to taste, olive oil, crushed pepper, sweet corn, yogurt and lastly sliced ​​onion to the ribs. Pour vinegar and mix everything lightly with a spoon and fork. Garnish with chopped parsley. Serve. Buon appetito! NOTE: Keep the salad in the fridge for up to 2 days. #potato #salad #food #delicious #fish #healthy #meat #summer #holiday #foodie #foodlover #foodblogger #blog #coffeetimelena #easy #fast #meal #vegan #vegie #blogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Cutlets Today, I decided to make fried chicken cutlets a little differently compared to before. They are very tasty and juicy fried normally with the addition of Trappist cheese crumbles, and I can tell you that they are very soft and very delicious! It is easy to prepare and ready in 35 minutes. Follow recipe. Ingredients: simple, total time: 35 min. 4 servings 700 g chicken breast/ cut into steaks thick 5 mm 2 eggs/ scrambled 5 Tablespoons flour/ or as needed 2 teaspoons dry spice/ Vegeta 3 Tablespoons mustard breadcrumbs as needed 100 g Trappist cheese/ grated salt and pepper to taste Preparation: Wash the chicken meat and dry it well with a kitchen towel. Cut into 5-6 mm thick fillets. Put the steaks in a deep bowl, add salt, pepper, and dry spice - Vegeta and rub with hands into all the steaks well. With the help of a small spoon, coat one side of the steak with mustard and roll it in flour. Repeat this with the other side. Grate the cheese and mix with the crumbs. Beat the eggs with a whisk. Dip the steaks in the egg mixture, shake off the excess, then roll in the crumb and cheese mixture. Set them on a large tray. Pour the oil into a large pan, heat it over moderate heat. Put 3 steaks and fry until golden brown. Serve with vegetables and salad. Buon appetito! NOTE : Instead of Trappist, you can use other Cheddar, Edamer, Gouda cheese. Keep the rest in the fridge for up to 3 days. #Chicken #cutlets #dish #lunch #dinner #simple #recipe #food #meal #delicious #Parmesan #breadcrumbs #eggs #mustard #easy #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cutlets in Butter Sauce Nice and soft cutlets and butter sauce. Economical recipe and easy to make, ready quickly. Follow recipe. Ingredients: simple, total time: 30 min. 2 serving 2 big cutlets 1/2 teaspoon salt black pepper to taste 1 teaspoon dry spice Vegeta pinch of thyme/ or other herb rosemary, marjoram 50 g butter 100 ml water Preparation: Take the cutlets out of the fridge and let them rest for 20 minutes. Wash the chops well and dry them with kitchen paper. Season them with Vegeta dry seasoning, salt and pepper to taste. Sprinkle a pinch of thyme on each side. Add the butter in a larger pan. As soon as the butter has melted, add the cutlets and fry each side for 6 minutes on a low to moderate heat. When you're done, set both sides to moderate heat. Fry each side 5 minutes. Then add 50 ml of water. Stew for about 5 minutes. Turn the cutlet, add 50 ml of water again and fry 5 minutes. Take out the cutlets, on a plate. Add very little water to the rest of the sauce and stir for a few seconds. Turn off the fire. Pour the sauce over the cutlets. Serve with salads, baked potatoes, mashed potatoes, spinach, or rice. The cutlets are nice and soft. I believe you will enjoy the bites. Buon appetito! #cutlets #in #butter #sauce #dish #pork #steaks #meal #lunch #dinner #simple #recipe #economical #tasty #delicious #food #foodie #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.

A Quick and Healthy Lunch Here's how to quickly finish a complete lunch in the healthiest way by cooking vegetables and meat with the addition of Rinflaish sauce. This way you will have three different preparations, and it will be very light and tasty. For this recipe, you will need two medium-sized potatoes, 2 small heads of broccoli, chicken or beef meat, and one large carrot. For sauce, you will need: tomato juice, flour, oil and fresh parsley. This is a typical traditional Vojvodina meal. With these cooked vegetables, you can also combine white weed dill sauce , you can see the recipe here. Follow recipe. Ingredients: simple, total time: 80 min. 2 serving Broccoli Salad : 2 small broccoli/ washed and boiled 4 minutes 1 teaspoon salt 2 garlic cloves/minced Olive oil EVO to taste balsamic vinegar to taste salt and black pepper to taste For Soup: 2 big chicken thighs/ or 2 pieces of beef meat 1 big carrot 2 medium potatoes/ cut into quarter 2 teaspoon dry spice/Vegeta or cube for soup 600 ml water 5 peppercorns/ or black pepper to taste pinch of salt 3 Tbsp small pasta for soup 1 Tablespoon celery leaves/ finely chopped, or parsley Rinflaish Sauce: 3 Tablespoons Olive oil EVO 2 Tablespoons flour 200 ml tomato juice 1 flat teaspoon sugar pinch of salt fresh parsley/ finely chopped Preparation: The first thing you will do is wash the chicken or beef meat. Wash and clean the broccoli, separate it into smaller pieces, peel the potatoes, wash and cut them into quarters if it is a larger piece. Peel the carrot and wash it and set it aside. Pour 600 ml of water over the meat, potatoes, and carrot into a medium pot (with a volume of 1 liter and more), add 2 teaspoons of dry spice Vegeta. The water should just cover the ingredients in the pot, don't add too much, as you will be adding it gradually during cooking. Cook on moderate heat. During cooking, skim off the fat on the surface. After 25 minutes, remove the potatoes and the carrot, set aside. Add a little salt and pepper to taste and as much water as has evaporated during cooking, you will see a line in the pot itself. While the soup is cooking, put it in a small pot of water add 1 teaspoon of salt, wait for it to boil. Then put the broccoli and cook for 4 minutes. With the help of a large slotted spoon, take out the broccoli and put it on a plate. Set aside for cooling. When the carrot has cooled down, cut it into cubes. During cooking, add more water as needed and return the chopped carrot. (To check the meat, cut it near the bones, if there is still a little blood, return it to the pot and cook for another 20 minutes). After that, remove the meat and put it on a plate and cover. There should be about 600 ml of liquid soup in the pan. After adding new water, wait for it to boil. Add small pasta to the soup, cook for 5 minutes, turn off the heat and sprinkle with chopped celery leaves. The soup and braised meat, potatoes are ready, finish the salad with broccoli. Place the cooled broccoli in a glass salad bowl, add the ingredients from the description and mix lightly, then return to the refrigerator to cool. Now make the rinflaish sauce. Rinflaish Sauce : For the rinfleaish sauce, you will need to pour oil into a small pan and heat it on a low, moderate heat. When it is heated, add the flour and mix for 2–3 minutes, until it becomes a brownish mixture and without lumps. Immediately add tomato juice and stir at the same time, add 1 teaspoon of sugar, salt to taste stir, and cook until the sauce thickens, cook well on low heat, and half covered. (7 minutes). Towards the end, add a chopped parsley leaf. Turn off heat. Serve the cold broccoli salad on a plate with the boiled potatoes, and meat. Sauce pour into a small bowl with a small ladle and pour over the potatoes or meat as you like. Buon appetito! NOTE : At the end of cooking soup it must be 600 ml liquid. Instead of chicken meat, you can add beef or veal meat. Store the rest of the food in the refrigerator for up to 2 days #a #quick #and #Healthy #lunch #meal #boiled #vegetables #meat #potatoes #broccoli #salad #carrot #food #main #dish #healthyfood #Soup #tomato #sauce #rinflaish #cooking #easy #simple #recipe #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.

Spaghetti in Eggplant and Tomato Sauce This recipe is from the Mediterranean area, but the Italians make it with diced eggplant in combination with tomato sauce. I made a creamy pasta composition. It is very easy and simple to make, and the taste is fantastic! Follow recipe. Ingredients: simple, total time: 45 min., 2 serving Olive oil EVO to taste 1 small eggplant/ diced and baked 100 g tomatoes/ cleaned and cut in half 1 clove of garlic/ cut in half pinch of teaspoon red-hot crushed pepper/ optional 1 teaspoon oregano 1 teaspoon salt black pepper to taste 100 g Philadelphia cream cheese/ or ricotta 1 teaspoon grated Parmesan cheese/ and for sprinkle basil leaves/ whole and finely chopped 1/2 Tablespoon pine nuts 6 Tablespoons of the liquid where the spaghetti was cooked Blender Wok pan Preparation: Wash the eggplant well, remove the stem and cut it into cubes, add salt, and transfer it to a baking dish that you have previously oiled. Wash and clean the tomato from the stems, cut it in half, add it to the same container, add salt, add oregano and mix all the ingredients. Bake in a preheated oven at 180 °C for 25 minutes. When they are golden brown, remove the vegetables from the oven. Place a deep pot with water, add a teaspoon of salt, 2 tablespoons of extra virgin oil. Wait for the water to boil. Then add the spaghetti. Cook as directed until alla dente. Place the eggplant and tomato in a blender and add the halved garlic, 2 tablespoons of olive oil, 1/2 tablespoon of pine nuts, a pinch of hot ground pepper and 1 teaspoon of Parmesan cheese. Mix it all well into a mushy mixture. Halfway through cooking the spaghetti, put olive oil in a large, deep pan, pour in the blended mixture, add Philadelphia cream, salt, and pepper as desired and mix. Place the spaghetti liquid in a small cup. Add the finished and drained spaghetti to the sauce and 6 tablespoons of the liquid in which they were cooked. Mix quickly for about a minute. So put out the fire. Serve on plates sprinkled with chopped basil and grated Parmesan, garnish with a basil leaf. Buon appetito! NOTE: You can make this cream the day before so that it stays in the refrigerator until tomorrow. If you don't have Philadelphia or ricotta cheese, you can use 150 ml cooking cream. It would be good if you don't leave anything for tomorrow, so even if you have something left over, you can eat it in the evening, covered on room temperature. #spaghetti #in #eggplant #and #tomato #sauce #pasta #dish #lunch #dinner #simple #recipe #maindish #food #foodporn #foodie #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Rolled Stuffed Pork Fillet with Bacon "Roll Stuffed hanger- Vešalica" or roll stuffed pork fillet is a traditional preparation of grilled meat in the Serbian way. With a few good tricks and good tips, you will get a fantastic meat meal that is soft and irresistible! You can prepare it on the grill in a pan and even in the oven or under the stove. If you prepare it on the grill, my advice is to coat the grill beforehand with a piece of bacon. You can eat meat with salads and a side dish, or just with salads. Follow recipe. Ingredients : simple, total time: 45 min. 2 serving 500 g of pork fillet in a piece 200 g Gouda cheese/ cut into 7 mm thick 12 thin long sheets of smoked bacon salt and black pepper to taste little vegetable oil wok pan meat pestle 2 transparent foil Toothpicks Preparation: The first thing you will do is wash the pork fillet well. Cut into 6-7 mm thinner steaks. Clean the fillet from veins and fat, if there are any. I bought a nice piece with very little fat. When cutting the meat, make sure it is in the shape of a rectangle. I got 6 steaks. Arrange the steaks on transparent foil, add salt, pepper, and oil on both sides. Cover with another transparent foil and beat the meat well with a pestle both side. In each steak, add 3 pieces of cheese cut to a thickness of 7 mm along the entire length. Twist into a roll and close the ends and sides where they overlap with a toothpick. Repeat that with the rest. When you have finished that, wrap two thinner and longer pieces of bacon around the roll of fillet and put it on a plate. Repeat with the rest. (You can store the meat prepared in this way in the refrigerator for 30 minutes, and you can do this the day before so that it stays in the refrigerator overnight, but it is not mandatory!) Manually press them slightly in the plate. The fillets are now ready for frying. Put very little oil in the pan, if you have a grill then I recommend you to cook these fillets on it. When the oil is well heated, place the fillets and cook each side for 6 minutes, including the edges. When you have fried them on all sides, do it again for 1-2 minutes on both sides. Before serving, carefully remove the toothpicks, tell the others to make sure that none of them are hidden. Turn off the heat and serve with salad, baked potatoes , spinach or roasted potatoes. Buon appetito! NOTE : Be sure to remove the toothpicks from the meat, be careful! The steps for making these fillets are very simple, you just have to follow the instructions, that way you will get the best filet, soft and juicy, I believe you will make this recipe many times. This is my favorite meal and I always make it for my dad when I come to Serbia. There should be a lot of cheese in these fillets, so don't hesitate when adding it. Stuffed fillets prepared in this way can be grilled, pan and oven. You can make the prepared fillets a day in advance and let it sit in the fridge overnight. Instead of Gouda, you can use Edam cheese, Trappist or smoked cheese. These stuffed fillets go fantastically with shop salad , mixed salad with the addition of onion or ajvar . As a side dish, you can combine French fries , roasted potatoes , mashed potatoes, broccoli, spinach , grilled vegetables , fried eggplant . Keep the rest of the food in the refrigerator for up to 3 days. #Rolled #Stuffed #Pork #Fillet #with #Bacon #grill #oven #frying #baking #cheese #Gouda #Edam #Trappist #smoked #dish #maindish #food #meal #lunch #dinner #simple #recipe #serbian #traditional #blog #foodporn #foodblogger #blogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken meat with Pasta Since I had two pieces of chicken breast in the fridge, and I really wanted pasta. I combined this meat with a fantastic sauce and the addition of aromatic herbs, I got an irresistible smell and taste of the Mediterranean! A simple and easy recipe that you must make! Follow recipe. Ingredients : simple, total time: 40 min., 3 serving 4 Tablespoons olive oil 1 big onion/ finely chopped 3 cloves of garlic/ minced 600 g chicken breasts/ finely-chopped in small cubes 1 teaspoon salt 1/2 teaspoon black pepper/ or to taste 2 teaspoons red ground paprika 1/2 teaspoon red-hot crushed pepper flakes 350 ml tomato paste/ Cirio 2 teaspoons of oregano 1/2 teaspoon dry basil 2 teaspoons marjoram 2 Tablespoons grated Parmesan/ or mozzarella cheese 170 ml water 60 ml the liquid where the pasta was cooked Pasta : 2 Tablespoons olive oil 1 teaspoon salt 3 liters of water for pasta 300 g of any pasta/ spaghetti, penne, bucatini, macaroni Preparation: Prepare all ingredients as described above. Fry about 10 minutes the chopped onion in a little oil until it becomes soft and transparent with constantly stirring on moderate heat. Then add the minced garlic cloves, fry until it releases its aroma. As soon as the garlic releases its fragrance, add 1 teaspoon red ground pepper, red-hot flakes pepper, stir quickly and fry for about 2 minute. Then add the chopped chicken meat in small cubes that you previously cut. Stir everything well and fry for about 20 minutes, covered, on moderate heat. When the onion has melted with the juice, add tomato paste, salt, black pepper, 1 teaspoon red ground pepper, oregano, basil, and marjoram, stir well everything, reduce the heat. Cook for about 30 minutes, covered, with stirring occasionally. Add water two times gradually and control taste, add spices as needed. During that time, prepare water in a pot for pasta, add 1 teaspoon of salt and a little olive oil. Wait for it to boil. As soon as it boils, add the pasta and cook according to the instructions on the packaging. Separate 6 spoons of liquid from the pot, pour into a small cup. Strain the finished pasta well, pour them in to the tomato sauce with the liquid. Quickly stir for about a minute, then add 2 tablespoons grated Parmesan cheese. Leave covered for about a minute on low heat. Remove from heat and serve warm in plates. Buon appetito! NOTE : If you don't have Parmesan cheese or mozzarella, you can use sour cream or Philadelphia cream cheese. In this recipe, if you add Parmesan cheese, do not add too much salt because the cheese is already salty. If it is mozzarella or cream cheese, check the taste and add as needed. #chiciken #meat #with #pasta #diced #cubes #dish #Mediterranean #tomato #sauce #tomatoes #paste #delicious #lunch #dinner #simple #recipe #aromatic #meal #foodporn #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Venetian Scallops Preparing these scallops is Mediterranean delicious and the fastest way to make a fantastic appetizer in a very short time before the main course of fish or octopus or any other seafood dish. It is very tasty and juicy, and besides that, it is also a healthy food, and I personally love to make them in several ways, which I will post recipes later. Follow recipe. Ingredients: simple, total time: 35 min. 4 serving 12 large scallop caps 1-2 cloves of garlic/ minced 1 large sprig parsley/ finely chopped 1/2 lemon juice 100 ml extra virgin olive oil to taste salt and pepper to taste Preparation: For the recipe for Venetian scallops, remove the fruit from the shells (both the white part called the nut and the orange part called the coral) and rinse them well in fresh water. Also wash the 4 largest scallops and keep them in a warm oven. Chop a clove of garlic and a large sprig of parsley, then mix it up with olive oil. Fry the scallops caps in a pan, with about 1/2 cup of olive oil and aromatic mixture both side, then add salt, pepper, and sprinkle with the juice of 1/2 lemon. Turn off after half a minute. Arrange the scallops three by three in the warm shells set aside and baste them with the cooking juices. Serve warm, them immediately! Buon appetito! #Venetian #scallops #Mediterranean #food #appetizer #sea #fish #seafood #sauce #lunch #dinner #simple #delicious #recipe #foodie #foodporn #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.

Fried Crispy Zucchini Do you want to prepare something different and light? Here is one of my nice recipes, how to make fried crispy vegetables. You can use the same recipe for pumpkin flowers. Here in Italy we eat a lot, and it's light, It is prepared very quickly and simply. Follow recipe. Ingredients: simpe,standing time: 30 min, total time: 35 min. 2 serving For Mixture: 2 zucchini/ cut in thin slice with skin 2 mm 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red ground pepper pinch of red-hot crushed flakes/ optional 1 teaspoon oregano 1/2 teaspoon thyme 2 Tablespoons corn starch 1 Tablespoon flour pinch of baking powder/ 3 g 2 egg whites/ beaten 100 ml oil for frying Tools: mixer bowl pan Preparation: Wash the zucchini well and remove the ends, then cut them on a mandolin or cut them into thin slices, add salt, stir then leave to stand for 30 minutes. After some time, strain them well. If you work with a mandolin, cutting can be dangerous! My advice is, when you get to the middle of the squash, stick a fork in and keep cutting if it's easier for you, cut the rest by hand. Be careful. Add the drained zucchini to a deep bowl, add herb spices, red ground pepper, salt and black pepper from the attached description. Heat the oil in a pan. Beat the egg whites until foamy, add a pinch of salt, mix until stiff snow, about 10 minutes. Add the beaten egg whites to the bowl with the zucchini, add flour, baking powder, corn starch, stir gently all together well. With the help of a spoon, take out a small mixture of zucchini and place in hot oil. Fry until they are well browned on all sides, about 3–4 minutes. Fry several pieces at a time. Place the finished fried zucchini on a kitchen towel to absorb excess fat. Serve hot on plates with some spread ketchup or mayonnaise with vegetables or meat. Buon appetito! NOTE: If you don't have starch, you can use density. This is method how you can fry pumpkin flowers. If you have anything leftovers, eat it in the evening, don't leave it for tomorrow! #fried #ceispy #zuchhini #appetizer #sidedish #vegetables #food #dish #simple #recipe #delicious #tasty #easy #oil #foodporn #foodlover #foodblogger #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.

Vanilla Cubes with Raspberries A perfect summer dessert that will delight all lovers of creamy desserts. Vanilla cream and raspberry fruit topping, a perfect combination that gives the cake a refreshing taste. The preparation is very simple, and the taste is perfect! First, make the vanilla cream so that it cools and of course hardens. You can make it the day before so that it hardens overnight in the fridge. Follow recipe. Ingredients: simple, standing time: 30 min., total time: 75 min. Base : 300 g of butter biscuits 200 ml milk for dipping/ optional Vanilla Cream : 2 eggs 200 g of granulated sugar 45 g vanilla pudding/ 1 bag 500 ml of milk 150 g of butter/ room temperature. 250 ml of whipping cream Fruit   Cream : 300 g of frozen raspberries 100 g of granulated sugar 20 ml of lemon juice 40 ml of water 10 g density Preparation : Vanilla cream: Mix with hand whisk 2 eggs with sugar and vanilla pudding powder in a small pot. Add 500 ml of milk. Mix everything then put it to cook on steam or cook at a low temperature with constant stirring to get a thick cream. Put the cream in a clean bowl, cover it with cling film, leave it at room temperature to cool, after 30 minutes transfer to the fridge to cool completely and harden. After elapsed time, make the cold cream once more with a mixer. Add diced 150 g of butter at room temperature and mix gently. In another, bowl, mix the whipped cream into stiff snow on high speed. When the whipped cream has hardened, using a spoon, slowly add solid snow to the cream, mix gently to combine to slather with the vanilla cream (using the mixing technique from the bottom up). That way you will get a perfect cream. Then make the fruit cream. Fruit Cream: Mix raspberries with sugar, add lemon juice, then put it to cook on a low temperature with constant stirring. Add water to the fruit juice. Stir to combine with the fruit juice at a low temperature. Remove the fruit juice from the heat and let it cool. If you wish, you can squeeze the fruit juice to remove the pits, but it is not necessary. Drain 1/3 of the fruit juice and remove the pits to decorate the cake. Place a row of buttered biscuits in a 20 × 30 cm baking tray  (You  can dip the butter biscuits in milk a little before coating if you like.), which you will cover with vanilla cream. Spread a thin layer of raspberry juice over the vanilla cream. Then repeat the process one more time. At the end, put the last row of biscuits and cover with the rest of the cream. Decorate as desired, or do with the rest of the raspberry juice from which you have removed the skins. Put the finished cake in the refrigerator overnight to cool and combine well. Cut the cold cake into cubes and enjoy the bites. Buon appetito! NOTE: You can also use blueberries instead of raspberries. Keep the pot in the refrigerator for up to 4-5 days. #vanilla #cubes #with #raspberries #cake #dessert #summer #holiday #delicious #tasty #cream #biscuits #nobake #dessertlover #foodlover #foodie #foodporn #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.

Simple Fennel Soup For this delicious and healthy soup, you will need 4 main ingredients: fennel, carrot, onion, garlic, and I assume you have the rest at home. You require less than 50 minutes to make this fantastic soup! Follow the recipe. Ingredients: simple, total time: 45 min. 4 serving For Soup: 2 fennel/ chopped in strips 1 onion/ finely chopped 2 cloves of garlic/ minced 2 carrots 1 cube for soup/ or dry spice 2 teaspoons small piece of root celery/30 g salt and pepper to taste 30 g butter 2 Tablespoons Olive oil EVO 600 ml of water fresh parsley/ or celery leaves to taste Tools : Stick mixer Medium pot Pan Preparation : Pour half of the water (600 ml) into a medium saucepan, add 1 teaspoon of salt. Add washed and peeled carrots and a small part of celery root to cook. Cook for about 15–20 minutes. When it softened, take it out, then add the fennel cut into strips, and 1 cube of soup. Cook until soft. Remove the softened carrot and celery. Cut the cooked carrot and celery into smaller pieces. When fennel has softened, add chopped carrots and celery root. Turn off the heat, then take a stick mixer and blend into a creamy mixture. Heat 2 tablespoons of olive oil in a frying pan over moderate heat, then add the chopped onion, sauté until it becomes transparent. Then add finely chopped garlic and fry until fragrant, immediately add butter, mix everything well, simmer for a few minutes, remove from heat. Immediately add to the blended mixture and mix again with a stick mixer until you get a uniform creamy mixture. Turn on the heat again and stir, add water as needed depending on the thickness you want, I added 200 ml. Wait for the first boiling, then turn off the fire. I added very little salt and pepper to the spices. Sprinkle with chopped parsley or celery leaves. Serve warm. Buon appetito! NOTE: In principle, you don't need to add butter to this soup if you don't want to, I personally think it's nicer and has a brighter and creamier flavor. You can add vegetables to this soup one piece at a time if you want a smaller amount. You can also add other vegetables such as parsnips, potatoes, cauliflower, spring onions. Keep the rest of the soup in the refrigerator for up to 4 days. #simple #fennel #soup #stew #food #healthy #healthyfood #vegetables #carrot #onion #garlic #foodie #foodlover #holidayy #summer #yellow #foodblogger #blog #coffeetimelena #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.

Grilled Vegetables in Soy Sauce A wonderful, light meal, rich in vitamins and proteins. Grilled vegetables with rice and ram steak. It is easy and simple to prepare. Follow the recipe. Ingredients: simple, total ime: 60 min. 2 serving 2 zucchini/ cut in sticks 7 mm thickness then cut in half 2 medium fresh peppers/ 1 red and 1 green/ without seeds/ cut into strips 1 small fennel/ cut into ribs 1 green hot pepper/ chopped/ optional 3 cloves of garlic/ cut into thin leaves 6 Tablespoons Olive oil EVO 1 teaspoon salt 1/2 teaspoon black pepper 80 ml Tablespoons Soy sauce 50 g butter 1/4 teaspoon sugar 1 teaspoon red ground pepper 1 teaspoon dry parsley/ or fresh 1 Tablespoon For Ram Steak : 2 pieces ram steak/ thickness 2 cm dry spice/ Vegeta salt to taste pepper to taste pinch of thyme Pinch of rosemary 2 Tablespoons Olives oil Rice : 150 ml rice/ washed 2 Tablespoons Olive oil EVO salt and pepper to taste 430 ml water/ gradually add 3 times Preparation: Wash all the vegetables. Cut the ends of the zucchini, cut them in half lengthwise, cut them in half and cut them into sticks 7 mm thick. Set aside. Remove the stems from the peppers and remove the seeds. Then cut them into thin strips, in half if they are longer. Set aside. Cut 3 cloves of garlic into leaves then clean the seeds from the green hot pepper, then cut into cubes. Remove the first fennel skin, cut in half, then cut into ribs. Fry the zucchini in a wok pan with 2 spoon olive oil until they are golden brown on both sides, then put them on a kitchen towel to absorb the excess fat. In same pan add oil and peppers strips and chopped hot pepper, fry until they are golden brown, then take them out and lay them on a kitchen pepper. Now in same pan add oil and fennel fry until soften. When the fennel has softened, add all the other vegetables, and butter. When is butter melted, add chopped garlic and stir. Immediately add all the spices, sesame seeds and soy sauce, stir well, cover and simmer for about 3–4 minutes. Sprinkle with parsley, turn off heat. Ram Steak : Season the ram steak with dry spices on both sides, add salt and pepper, then pound them a little. Sprinkle one side with thyme and the other with rosemary, rub by hand. Heat oil on moderate heat, fry each side of ram steak until lightly browned. After that, add a little wine directly to the oil and simmer the rump steak until the alcohol evaporates. When the alcohol has evaporated, fry each side for another 2-3 minutes until they are well browned. I fry the ram steak a little harder because I prefer it to be thermally processed to the end and to have less blood. If you like lightly fried, do so. Rice: Weigh the rice and pour it into a sieve. Wash under cold water for about 3-4 minutes and mix. Pour the oil into a small pan, heat it on a low, moderate heat. Add rice, add spices, salt, and pepper to taste and mix for about 2 minutes. Pour over the first 150 ml of water. Cook and stir occasionally until it swells. Add another 150 ml of water and stir. Cook until it swells. Add 130 ml of water to the back, mix and leave until it swells and the water evaporates. Remove from heat. Serve warm with rice and ram steak. Buon appetito! NOTE : Do the rice and vegetables at the same time, at the end prepare the ram steaks. Instead of one of these vegetables, you can add one of your favorites. You can also add some other herbal spices. Keep the rest of the vegetables, and rice in the refrigerator for up to 2 days. #grilled #vegetables #in #soy #sauce #food #fennel #zucchini #peppers #rice #steak #meat #lunch #dinner #simple #recipe #maindish #dish #rumpsteak #ramsteak #delicious #foodie #foodlover #foodblogger #blog #healthy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Patties Chicken patties in a simple and quick way with the addition of spices and grated cheese. For this method of preparation, you only need 10 minutes, including 30 minutes of marinating in the refrigerator, for better consistency, but if you are in a hurry you can skip this step. The burgers are delicious, and you have to make them! Follow recipe. Ingredients : simple, total time: 35 min., 4 serving 700 g of chicken breast/ diced or minced 2 eggs 50 g smoked bacon/ chopped and fried 1/2 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon chili flakes/ optional 1 flat teaspoon red ground pepper/ optional 1 teaspoon flat mustard/ optional 70 g mayonnaise 70 g of flour 1 Tablespoon parsley/ finely chopped 100 g of grated Gouda cheese Preparation: Cut the smoked bacon into small cubes, fry in a little oil, until well browned. After that, put it on kitchen paper to absorb the excess fat. Wash the chicken meat and dry well with a kitchen towel. Cut into small cubes and put in a deep bowl. When you have cut the meat, chop it again in a pile with a sharp knife and return it to the bowl. If you have a meat grinder, you can also grind chicken breast. After that, add the bacon, mix by hand until you get a uniform mixture. Add rest of ingredients and mix with spoon. Heat a little oil on low to moderate heat. Scoop out with a spoon and form small patties in a pan. Fry until well brown on both sides, about each side, 5 minutes. Keep patty distance and turn lightly. During frying, add a little oil at a time. Place the chicken burgers on a kitchen towel to absorb excess fat. Serve warm with potatoes, some vegetables, or mixed salad. Buon appetito ! NOTE : You can make this mixture the day before. Instead of flour, if you don't like, you can add breadcrumbs and a little corn starch. You can also fry these patties on the grill. If you have the rest of the mixture, keep it for up to 2 days. Keep the rest of the food in the refrigerator for up to 4 days. #chicken #patties #minced #meat #diced #food #burgers #simple #delicious #recipe #maindish #dish #linch #dinner #meal #foodporn #serbian #grill #foodie #foodlover #foodblogger #blog #coffeetimewithlena #coffeetimelena