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Gourmet Serbian Burger Recipe Famous stuffed hamburger in the Serbian way, when you make them you will forget MC Donald's, I am 100% sure of that. Something better than this and you haven't eaten. Try it and see for yourself. I highly recommend. Follow recipe. Ingredients: simple, total time: 35 min. 2 servings 300 g of minced meat/ pork and beef 2 medium onions/ finely chopped 50 g of any bacon/ finely chopped 50 g of finely chopped cottage cheese /or grated Trappist cheese 1/2 teaspoon each salt and pepper to taste a little oil for frying Preparation: Chop the onions finely, then put them in a deep bowl where you have already put the minced meat, bacon, and grated cheese in a deep bowl. Season with a little salt and pepper. Mix the ingredients well for about 10 minutes until the ingredients are well combined. Cover the bowl with transparent foil and put it in the fridge for at least 30 minutes. Oil your hands and shape patties. Heat a little oil in a pan and fry the patties until they are golden brown on both sides. You can also do this on the grill. Serve with roasted potatoes, or salad, with addition chopped onion. Buon appetito! NOTE: If you don't have cow's cheese or Trappist, you can also use mozzarella. If you like it hot, you can add some crushed hot pepper flakes. If you want, you can fill these patties with cheese afterward. Double the quantities for 4 servings. Keep the rest of the burger in the fridge for up to 2 days. #gourmet #Serbian #burger #recipe #lunch #dinner #maindish #food #hamburger #beef #pork #minced #meat #cheese #bacon #serbianfood #recipe #traditional #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sicilan Pasta Tuna in Tomato Sauce A fantastic Italian-Mediterranean delicious, meal ready in just 20 minutes. With only a few ingredients, you will have a perfect meal for two. Follow recipe. Ingredients : simple, total time: 25 min. 2 serving 240 g pasta / macaroni, penne bucatini, fusilli.. 2 Tablespoon Olive oil EVO 2 can of tuna/ strained/ 200 g total 1 big clove of garlic/ minced salt and pepper to taste 1 whole chili pepper/ or dry chili 200 ml tomato paste 6 black olives/ pitted, cut in half oregano and basil to taste/ I have put 1 tsp of each 1 Tablespoon Parmesan cheese/ grated Preparation: Prepare all the ingredients as described above. Pour water into a medium saucepan, add 1 teaspoon of salt and a little olive oil. Wait for it to boil, then add the dough and cook according to the instructions on the package. Do this alongside the tomato and tuna sauce. Heat olive oil in a pan, add chopped garlic, hot pepper and strained tuna. Stir for a few minutes, then pour tomato paste, mix well. Season with salt and pepper, add black olives — halved and herbal spices to taste. Simmer about 15-20 min. Towards the end, add grated Parmesan cheese and mix quickly, then pour the strained pasta and stir quickly 1 minute, turn off the heat. Serve immediately in shallow plates and sprinkle with Parmesan cheese. Buon appetito! NOTE : Instead of tomato paste, you can also use peeled and diced tomatoes, for that you will need 2-3 larger pieces. You don't have to put hot pepper if you don't like and can't consume hot supplements. If you have some food left over, put it in a smaller covered pan for tomorrow. #Sicilian #Pasta #Tuna #in #Tomato #Sauce #Mediterranean #food #pasta #fish #tomatoes #italian #lunch #dinner #meal #foodie #foodlover #foodporn #blog #coffeetimelena #recipe #simple #easy #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Classic Italian Panzerotti Original recipe of Italian Panzerotti here's a recipe, soft and juicy ideal for breakfast or dinner. Follow recipe. Ingredients: simple, total time: 80 min. 350 g special flour 00/ + flour for work surface a little 300 g drained peeled tomatoes 200 g mozzarella cheese/grated 180-200 ml ml warm water 8 g fresh brewer's yeast peanut oil/ or other for frying 35 g extra virgin olive oil salt and pepper to taste Preparation: For the panzerotti recipe, classic recipe, mix the flour, crumbled yeast, 35 g of extra virgin olive oil, 180-200 ml of warm water in a bowl, gradually, and finally a pinch of salt. Transfer the mixture to a pastry board, work it with your wrists until you get a compact and homogeneous dough: if necessary, add another tablespoon of warm water. Check that the dough is soft and elastic but not moist and sticky. Let it rise in a bowl covered with cling film, lukewarm, for 40-45 minutes. Brown the tomatoes in a saucepan with a tablespoon of extra virgin olive oil and a pinch of salt for 8-10 minutes, gradually breaking them up with a spoon. Turn off and let cool. Chop the mozzarella and mix it in a bowl with the tomatoes, a pinch of salt and pepper and, to taste, a chopped basil or a pinch of oregano. Divide the dough into 8 balls of 60-70 g each, arrange them on a tray, cover them with cling film and let them rise for 30 minutes, until they are doubled in volume. Roll out each ball of dough with your fingers on a floured surface, obtaining discs about 5 mm thick (diameter 15 cm). Stuff the center of each disc with a generous spoonful of filling. Close the discs in a crescent shape and press firmly along the edges to seal them. Fry the panzerotti, two by two, in plenty of hot peanut oil (165-170 °C) for 3-4 turning them often. Drain them on kitchen paper and serve. Classic Panzerotti: history and variants Panzerotti from Bari can be defined as a cousin of fried pizza and calzone: in fact, they are all prepared with the pizza dough, stuffed with mozzarella and tomato, closed in the shape of a crescent and fried (or in some cases, baked). With the filling you can play in many ways. Buon appetito! #panzerotti #italianfood #recipe #foodblogger #food #delicious #tasty #appetizer #delicuous #pastries #classic #recipe #simple #dough Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Seafood Risotto Rich Italian risotto suitable for winter and summer days. Very tasty and healthy, to have a lot of ingredients but because of that it gives that special taste and smell of seafood. Recipe is not too much difficult during preparation and cooking 90 min. Follow recipe. Ingredients: medium, total time: 1 h., 4 servings 320 g Italian Carniolli/ or Arborio rice 1 kg mussels 500 g clams 350 g calamari /already cleaned 300 g shrimps/ tails 1 sprig parsley/ finely chopped 2 whole cloves of garlic 90 ml white wine 600 ml vegetable broth/ or to taste extra virgin olive oil to taste 70 g cold butter 50 g onion 25 g celery/ finely chopped 25 g carrots 1 whole chili pepper salt up to taste and black pepper to taste Preparation: First, start cleaning all mollusks and crabs. Then mussels: remove the rods with a cutting knife 1, then tear off the bitumen. Scrape off all impurities with steel wool and rinse well Leave the shells in water with salt for a couple of hours because they need to be cleaned of sand after 2 hours, rinse and drain them. Then beat each shell on a cutting board to make sure they are all whole and not full of sand. Clean the squid entrails and remove the skin. Then cut into strips about 1 cm thick, and cut them into large pieces of 2 cm. Then clean the shrimp tails by removing the legs, removing the shell and the black thread placed on the back, just cut the surface and separate it with a blade or toothpick. When you're done, start cooking. First put the mussels to cook in a large pot, turn on the stove to maximum power and pour the mussels. Cover the pot and let the mussels open, occasionally shake the pot. It will take 2–3 minutes to unwind. Filter the mussel liquid by pouring it into a strainer placed in a bowl. Wait a few minutes before you start peeling them, so you don't get burned. For each dish, separate 2-3 full mussels, you will need them for the final decoration. Now start the shells to work, pour into the same pot, turn on a high heat and let them open. Switch to cooking the shells. Return the pot to the stove, turn on the stove and pour them inside. Close the lid and let them open from time to time, shaking the pot. The shells will hatch in 1–2 minutes, as soon as they open, they filter the liquid by pouring it into the same container for collecting shells. Allow them to cool for a few moments before shelling them too, keeping 2-3 whole pieces per plate Heat the vegetable broth and clean the celery, carrot, and onion. Finely chop them with a knife; peel the garlic cloves, leaving them whole Finally, clean the chili pepper, then chop it and chop the primrose. Put everything aside and go back to the stove. Put the pot on the stove, pour a little oil into it and pour the chopped garlic and chopped chili. Let it all taste for 10 minutes on low heat, stirring occasionally. When the smells fade, remove the garlic, raise to the maximum temperature and dip the squid. Sauté them for 1 minute before adding the tails. Blanch for another minute and as soon as the liquid dries, blend with 40 g of white wine. When the alcohol has completely evaporated, turn off and transfer the squid and shrimp to a bowl, cover with a lid and allow warming. Pour the rice into the same pan and let it fry for about 1 minute at maximum power, stirring constantly, avoiding so that the grains burn. Add the rest of the wine and mix well. Wait for the alcohol to evaporate. Right after that, add 1 ladle of vegetable broth to soften the rice and season the risotto as needed. Add broth gradually! Near the end, add butter and mix the ingredients. The rice must not be too hard or too soft! Sprinkle the risotto with parsley if you like, and decorate the plate with the shells you left aside. Buon appetito! NOTE: This is a demonstration of the complete process of Risotto with fresh seafood that you bought at the fishmonger's. Although today you can find them already prepared and ready, so it is much easier. Risotto with seafood can be stored in the refrigerator for 1–2 days, but it would be better to consume it immediately. Freezing is not recommended. #food #maindsih #saefood #risotto #italian #simple #delcious #recipe #meal #lunch #dinner #Mediterannean #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spaghetti alla Bizzara Spaghetti alla Bizzarra is a dish that will enchant your guests, bringing the authentic flavors of Sicily to the table with a unique touch. Try this recipe and be speechless!n Follow recipe. Ingredients: simple, total time: 70 min. 2 servings 220 g spaghetti 1 eggplant 50 g fontina cheese/ diced 1/2 bunch basil/ finely chopped 1/2 onion/ finely chopped 2 Tablespoons olive oil EVO 2 clove of garlic/ minced 50 g tuna in oil/ drained 200 g tomatoes salt and pepper to taste Preparation: Wash the eggplant well and remove the stalks and cut them into flat cubes. Put the cubes in a colander and sprinkle them with salt. Let them rest for about 30 minutes to remove the vegetal water and bitterness. Wash the tomatoes and dip them in boiling water for a few seconds, peel them and cut them into slices. Heat olive oil in a large pan and add finely chopped onion. Fry until it becomes transparent. Add chopped garlic, fry until it releases the smell. Strain the eggplants and add them to the pan. Stew them for about 10 minutes, then add tomatoes. Season with salt and pepper and let the sauce cook for another 20 minutes, covered, stirring occasionally. Five minutes before the end of cooking, add crushed tuna and chopped basil. Cook the spaghetti al dente in salted boiling water, drain and add to the sauce. Add the fontina, mix well, and serve the spaghetti while still hot in shallow plates. Buon appetito! #soaghetti #alla #bizzara #italian #Napoli #food #pasta #dish #meal #lunch #dinner #delicious #tuna #eggplant #tomato #foodporn #foodblog #blog #simple #recipe #coffeetimewithlena #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Donuts The best dough for homemade donuts: It won't absorb even a drop of oil, and it will be soft and airy the next day. Follow recipe. Ingredients: cup 150 ml, simple, total time: 90 min. 1 kg of plain flour 2 whole eggs and 2 yolks 1/2 cup sugar 1 full teaspoon salt 1 bag vanilla sugar/ 10 g 1/2 bag of baking powder/ 5 g 1 grated lemon zest/ grated 1 teaspoon brandy/ cognac, votka 100 ml of oil 500 ml of lukewarm milk 1 cube of fresh yeast/ 42 g Preparation: Raising Yeast: Heat 100 ml of milk in a bowl (it must not be too hot), turn off heat, add one teaspoon of sugar and one teaspoon of flour, mix and add fresh yeast. Let it rise 10-15 minutes. Dough: Beat the eggs with yolks and the rest of the sugar, vanilla sugar, a teaspoon of salt until you get a foamy mixture, then add grated lemon peel, flour mixed with baking powder. Then add the oil, a spoonful of brandy, mix well ingredients. Finally, add the raising yeast and warm milk (the remaining 400 ml that you have left after subtracting 100 ml for the yeast mixture). Knead the ingredients first with a spoon, and then move on to mixing by hand. Leave the resulting mixture in a warm place 40 minutes, until it doubles in size, then transfer it to a floured surface and roll it out to a thickness of 1 cm. Processing : Cut out the shapes with a round mold — when you have used all the mixture, let the resulting shapes rise, covered with kitchen towel. Then turn them to the other side so that it also rises. Fill the pot with oil, heat it well (the oil should be hot, never overheated, the formation of bubbles will warn you of this). Put the donuts in the heated oil, make sure that the first side that was raised is facing up. Reduce the heat and cover with a lid. After 20 seconds remove the lid, turn the donut to the other side to fry, but without covering with the lid. This was a white line appears in the center of the donuts just like the original appearance. Fill the cream syringe with jam and fill the donuts after placing them on paper kitchen towels. Serve. Buon appetito! NOTE: Store the donuts covered in a container at room temperature. #homemade #donuts #simple #recipe #delicious #dessert #dough #yeast #soft #frying #dessertlover #foodlover #foodporn #foodblog #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Leek Soup A delicious and healthy soup that is full of rich vegetables. Full of vitamins with selenium, vitamin C and A, K, Fe, Mg. ideal for vegans and dieters. Follow recipe. Ingredients: simple, total time: 55 min. 8 servings 80 g butter 3 leeks/ finely chopped 1 small onion/ finely chopped 1 small carrot/ diced 1 small root parsnip/ finely chopped 1/4 celery stalk/ chopped 1 cauliflower/ separated into smaller flowers 1 cup peas/150 ml 1 small zucchini/peeled and diced 3 potatoes/ diced 2 garlic/ minced 1 Tbsp flour 00/ as needed 1 1/2 teaspoon salt 1,/2 teaspoon black pepper/ or to taste 1/2 teaspoon dry spice/ Vegeta 1 Tbsp parsley/ finely chopped 2.0–2.5 liter water/ or as needed Preparation: Prepare all the ingredients as described above. Wash the vegetables well and clean them. Chop as described above. In a large pot, add butter and wait for it to heat up and melt over moderate heat. Add chopped onion, leek, carrot, celery, zucchini, parsnip, add a little salt, Vegeta dry spice and pepper, stir occasionally for about 8 minutes, with adding little water, covered on low heat. Add minced garlic, stir well, and when it smells, add 1 liter of water, diced potatoes, peas, and cauliflower. Mix well and let it cook for about 30 minutes on moderate heat, covered. Stir occasionally. After the specified time, pass over the vegetables with a stick mixer and blend into a mushy mixture. Check the taste and add more water and spices as needed. Return to the fire and cook 10 minutes until the first boiling. You can add 1 tablespoon of flour and more water if you require more soup. It also depends on what density you want to get. My broth is neither very thick nor thin. Something in between. At the end, sprinkle with chopped fresh parsley and turn off the heat. Serve warm. Buon appetito! NOTE : You can make the soup without cauliflower if you don't have it. Other foods are mandatory. You can also add 30 g of spinach to this recipe. Keep the soup in the refrigerator for up to 4 days #leek #soup #stew #healthy #food #simple #recipe #delicious #tasty #easy #healthyfood #vegan #vegetables #butter #water #cooking #veggie #foodporn #foodblog #foidblogger #blog #blogger #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hunting Goulash A wonderful and juicy goulash in the hunter's style. For this recipe, you can use game meat (roe deer, pheasant…) or half beef and half pork. I used beef and pork in this recipe, you can use beef or just pork as you prefer. The stew is incredible and the meat soft and juicy! Ideal for a weekly meal and for the whole family. Read the notification at the bottom of the column and follow the recipe. I believe you will make it more than once. Ingredients: medium, total time: 3 h 20 min. 4 serving Goulash: 1 kg onion/ finely chopped 250 g smoked bacon/ diced 1 kg pork and beef fat-free/ or game meat diced meat 3 cloves 2 bay leaves 2 garlic cloves/ minced 200 ml red wine 2 teaspoon dry spice Vegeta/ or 1 cube beef soup 2 Tbsp tomato concentrate/ or tomato paste 200 ml 1 flat teaspoon salt 1 flat teaspoon black pepper/ or to taste 2 teaspoon red ground pepper 1 flat teaspoon dry thyme 300 ml water/ or as needed Parmesan cheese/ grated for sprinkle For game meat plus Ingredients : 1 Tbsp soy sauce/ optional 1/ 2 teaspoon curry/ or to taste/ optional stalk of rosemary marjoram to taste Preparation: Prepare all the ingredients as described above. One note , curry, and soy sauce is for your game meat. So if you use it, use it in smaller doses to reduce the smell of game. From the game spices offered, choose what suits you best. Processing : Fry the diced bacon in a pan with little oil on moderate heat until it turns brown. Then set aside. Simmer the chopped onion in a deep pot for about 20 minutes, stirring occasionally, and covered. Leave the onion liquid to evaporate. After that, add the fried bacon and diced fat-free meat, stir, add a little salt, pepper, and Vegeta dry spice or beef cube for soup. Finally, add the bay leaf and 3 cloves. Stew everything, covered, over moderate heat, 45 minutes with stirring occasionally. The liquid from the meat must evaporate, and the onion should soften and become a mushy structure. After that, add minced garlic, when garlic lets the smell, add a red wine, stir well and wait 10 minutes. The alcohol of wine must evaporate well. Now add the concentrate mixed with water or tomato paste, 2 teaspoon red ground pepper, stir, cover the pot. Let it simmer 2 hours, reduce heat, with the addition of water as needed. Of course, depending on how thick you want your goulash to be. 20 minutes before the end, remove the lid, stir and cook until the end. I added 300 ml of water, a little at a time, because I want the stew to be creamy and thick. I have added 1 teaspoon of salt and 1 teaspoon of black pepper. Check the taste and add spices if necessary. Turn off heat. You can serve this goulash with boiled potatoes, gnocchi, pasta, and rice as well as polenta, the choice is yours. Sprinkle with Parmesan cheese. Buon appetito! NOTE : Otherwise, you can cook this stew for longer, up to total cooking 4 hours, if you want the meat to be as soft as butter. When cooking goulash, it is imperative that you always cover the pot and stir occasionally at least every 10-15 minutes, depending on how much liquid there is. Don't salt it too much, the bacon has plenty of salt on it, it's best to control the taste towards the end and add salt as needed. If you use venison, everything that goes for a regular goulash with pork and beef also applies to venison. Additions in the description for wild game, use spices according to your taste. Keep the rest of the food in the refrigerator for up to 4 days. #hunting #goulash #stew #meat #beef #pork #game #wine #tomato #sauce #pasta #gnocchi #potatoes #rice #dish #meal #lunch #dinner #food #simple #recipe #delicious #tasty #foodie #foodlover #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.

Fried Fish Simple preparation of fried fish, without the use of flour, cornmeal, or crumbs. In a quick and efficient way, you will get a juicy meal in just a few minutes. I advise you to do this preparation only one day before. Follow recipe. Ingredients: simple, total time: 35 min., 3 serving 1 kg of fish of your choice/ sea and river fish are suitable 30 g density/ or 3 full Tbsp 3 teaspoons of salt 1 teaspoon of black pepper 1 teaspoon dry spice/ Vegeta 1 teaspoon of garlic powder Dressing : 150 ml Olive oil EVO 2 Tablespoon fresh parsley/ finely chopped 2 garlic cloves/ minced and 2 Lemons/ sliced for serving Preparation: Clean and dry the fish well beforehand. Cut the fish into pieces, salt as usual and leave in the fridge. This is best done the day before, but it can also be done a few hours before frying. Pour the density into a bowl, add 1 teaspoon of salt, then 1 teaspoon black pepper, 1 teaspoon garlic powder, and 2 teaspoon dry spice Vegeta. Combine everything well. Roll the fish in the mixture well on all sides, and put it on a plate. Pour the oil into a deep dish, a large amount so that the fish “swims” in it, then heat it well. Fry the fish until it is well browned, then put it on a kitchen towel to absorb the excess fat. To make the dressing for the fish, mix all the ingredients in a small bowl. Cut the lemon into slices and serve with the Dalmatian specialty of Swiss chard and potatoes or baked potatoes. Buon appetito! NOTE: You can also use a grill for this recipe, just grease it before use. You can also use corn starch instead of density. Keep the rest of the food in the fridge for up to 2 days. #dried #fish #seafish #riverfish #seafood #simple #recipe #frying #delicious #tasty #easy #summer #lunch #dinner #meal #holiday #healthy #healthyfood #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.

Meatballs in Sauce Autumn is starting, so we are starting to eat a little stronger. Today I decided to make meatballs. My mom made it a lot of times, and I follow her recipe to this day, but sometimes I change it and add other ingredients. Anyway, they are great and delicious! Preparation is simple and relatively quick. Follow recipe. Ingredients: simple, total time: 75 min. 4 serving For Meatballs: 800 g minced meat/ pork and beef 2 big cloves of garlic/ minced 3 full Tbsp breadcrumbs 60 ml oil 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon dry spice Vegeta 1/2 teaspoon black pepper 1 teaspoon red ground pepper 1 egg 1 teaspoon dry parsley Tomato Sauce : 4 Tbsp Olive oil EVO 2 2big cloves of garlic/ minced/ optional 2 Tbsp flour 500 ml tomato juice salt and pepper to taste 1 teaspoon of sugar 200 ml water 1 Tbsp chopped fresh parsley/ or basil Preparation: For Meatballs : First, prepare the minced meat with spices for meatballs. First put the minced meat in a deep bowl, then add garlic, breadcrumbs, add oil, and mix the ingredients well. After that, add salt, onion powder, black pepper, ground pepper, dry parsley and dry spice Vegeta. 6Combine these ingredients well and finally add the egg, mix again by hand to combine everything well. When the mixture is well combined, put it in the fridge, covered with plastic wrap, for 30 minutes. During this time, make the sauce for the meatballs. Sauce : Pour oil into a deep pan and set to moderate heat. When the oil has heated up, add the chopped garlic and mix, as soon as it smells, add the flour, mix everything well until the flour becomes a little darker. Reduce heat and Immediately add tomato juice and sugar, mix everything well, cook for about 25-30 minutes with adding water in two times. In the meantime, add salt and pepper to taste, as well as parsley at the very end. The sauce is now ready and you can start shaping the meatballs. Processing : Scoop out the mixture with a large spoon and make balls the same size as golf balls. Scoop out the mixture with a large spoon and make balls the same size as golf balls. To make it easier for you to create forms, oil your hands a little. Arrange them on a tray. After that, pour the oil into the pan and set it to moderate heat. During this time, roll the balls in flour. You can also skip this step, but directly fry them on all sides until they are well browned. When all the balls are finished, heat the sauce you made in a larger wok pan and add the meatballs. Cook for about 10-15 minutes, covered, over low heat. Serve ready-made meatballs with mashed potatoes , rice , boiled potatoes or polenta . The choice is yours. Buon appetito,! NOTE : If the sauce is too strong for you, you can dilute it with cooking cream. Keep the rest of the food in the fridge for up to 4 days. #meatballs  #in #sauce #lunch #dinner #homemade #dish #meal #mincedmeat   #tomato   #sauce   #serbian    #food   #maindishes   #recipe   #food   #foodblogger   #blog   #coffeetimelena   #foodlover   #foodie   #foodblog   #minced   #meat   #delcious    #serbianfood   Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chinese-style Risotto with Chicken and Peas A wonderful and healthy meal of chicken white meat, rice, and an addition of vegetables, it is quick to prepare and very simple. The taste is fantastic and irresistible. Follow recipe. Ingredients: simple, total time: 60 min. 4 servings Olive oil EVO 2 chicken breast/ 600 g diced 1 onion / finely chopped 1 fresh red pepper/ diced 280 g -2 cans Buonmix/ cooked peas, carrots, corn, chickpeas 1 cup of rice/ 200 ml salt and pepper to taste 1 Tbsp soy sauce 606 550 ml chicken broth 1 Tbsp dry parsley/ finely chopped Wok pan Preparation: Prepare all the ingredients as described above. Fry the onion in a little oil until it becomes transparent on moderate heat. Then add the diced chicken meat. Stir and simmer for about 5 minutes on moderate heat. Then add chopped peppers and stir. Simmer about 10-15 minutes, half covered with, stirring occasionally. When the liquid has almost evaporated add rice, and 2 cans (corn, peas, chickpea, carrot) stir occasionally. Cover everything with half the amount of broth. Let it cook for about 10-15 minutes on moderate heat, with stirring occasionally. In the meantime, add a little black pepper, a pinch of salt. When the liquid has evaporated, add another amount of broth, cook for 10-15 minutes until the rice and vegetables are soft. Sprinkle with 1 Tablespoon of soy sauce stir, simmer 2–3 minutes more. Sprinkle with parsley at the very end. Serve! Buon appetito! NOTE : Instead of cans, you can use frozen vegetables. If you are already using frozen, take 40 grams of each vegetable and chickpea. If there are some vegetables that you don't like, add more than others. Keep the rest of the food in the refrigerator for up to 4 days. #Chines #style #Risotto #with #Chicken #and #Peas #meat #chickpeas #corn #peas #pepper #paprika #rice #broth #easy #healthy #dish #maindish #meal #food #lunch #dinner #simple #recipe #delicious #foodie #foodlover #foodblog #blogger #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Veal Soup Lena Veal soup is my favorite soup. In our restaurants in Serbia, our chefs are great masters! The way they make it is phenomenal and delicious!! And this is one of my recipes as I make it, and I believe that this soup is close to theirs. It is very tasty and rich in various vegetables, it is excellent for winter and summer days. Follow the recipe. Ingredients: simple, total time: 2 h and 30 min. 8 servings For Soup : 450 g of veal shoulder with fat /cut into smaller cubes 2 big carrots/ diced 2 big potatoes/ diced 1 big onion/finely chopped few sorrel plant/ or chard finely chopped 1 parsnip root/ finely chopped 1 cup celery stalk or root / finely chopped salt to taste 1 cube for soup/ beef 10 peppercorns 2 bay leaves 2 Tbsp fresh parsley leaves for decoration/ or celery leaves water about 2 liters Spray : 2 Tbsp flour 150 ml water pinch of red ground pepper Dressing as you like : 1 egg yolk 100 ml neutral sour cream/ or plain sour cream pinch of salt Preparation: Chop all the vegetables into smaller cubes and the onion into small pieces. Cut the meat into 2 cm cubes. In a larger pot, put a little oil and finely chopped onion to simmer a few minutes, until transparent. As soon as the onion gets a glassy appearance and yellowish color, add the diced meat, all the vegetables you have chopped, 1 cube for soup and bay leafs. Season with salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, covered. Pour 2 liter of water to cover the mass in the pot, let to simmer well for about 15 min. When the water has boiled, add the chopped chard to cook or sorrel plant what do you have. Cook about 2 hours without adding water on low heat. Stir occasionally, and control taste! After 1 hour and 40 minutes, make a soup spray . Spray : Make a paste with 2 tablespoons of flour and 150 ml water in a small cup, stir well so that there are no lumps. Pour it into the broth, add water if necessary, and let the broth boil over low heat. Cook for another 20 minutes. If you want, you can add dressing to the soup 5 minutes to the end, which gives it an incredible taste! Dressing if you like : In a small bowl, whisk one egg yolk with 100 ml of neutral sour cream and pinch of salt. When you have whipped it, add the soup to that bowl with a ladle, stir so that there are no lumps. Then return the mixture into the soup with other ingredients. Stir well few minutes, and remove from heat immediately. Sprinkle soup with chopped fresh parsley and serve hot. Buon appetito! NOTE: Always add the spray at the end for a better taste and thickness of the soup. Continue reading instructions. This stew is cooked at least for about 2 h minimum in total. The meat must soften well! When you serve this soup, always serve it warm, you can add a spoonful of sour cream and a generous amount of parsley to the plate, some people also like to put vinegar. Well, I always use wild apple vinegar, because it is the healthiest. Store leftovers in refrigerator 3 days if you used eggs in dressing. If you did not put the dressing, you can keep it in the refrigerator for 2 more days. #food #stew #soup #veal #meat #delicious #serbianfood #vegetables #simple #delcious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.-0

Milanese Risotto with Crispy Bacon A wonderful Italian Milanese risotto with delicious bacon, the addition of saffron gives it an irresistible taste and smell. It is simple and quick to prepare, and here is how I make it! Follow recipe. Ingredients: simple, totall time: 35 min.,2 servings 200 ml g Carnaroli rice/ or Arborio 50 g bacon cubes/ or pork cheek bacon 2 cloves of garlic/ minced-optional 1 bag of saffron/ 0.125 g 500 ml of vegetable broth/ 1 cube for soup + 500 ml water 1/2 glass of white wine/ 100 ml 1/2 onion/ thinly sliced ​​into ribs 40 g Parmesan/ grated 40 g butter salt and pepper to taste 1 teaspoon dry parsley/ or to taste Preparation: Prepare all the ingredients as described above. Add little oil into a large pan, and chopped bacon, fry until golden brown. Then add thinly sliced ​​onion, stir, simmer for 2 minutes until transparent. Pour little wine, wait for the alcohol to evaporate. Immediately add minced garlic and butter, stir. As soon as the garlic starts to smell, and the butter is melted, add a cup of rice. Simmer rice for about 2 minutes, then add 1/2 the broth and stir well. Season with little salt and pepper to taste. Let the rice simmer for about 12 minutes, until it swells, then add the second 1/2 of the broth, stir all ingredients well. Simmer for about 15 minutes. 5 minutes before the end, add saffron and grated Parmesan cheese. Mix everything well for about 1-2 minutes. Sprinkle with dry parsley to taste. Serve warm. Buon appetito! NOTE: Italians usually make russet Milanese without garlic, but I add it because it is a perfect combination and gives a great taste, you are not obliged to add it. #Milanese #risotto #with #crispy #bacon #rice #Carnaroli #Arborio #broth #food #dish #dinner #lunch #meal #maindish #foodlover #foodie #foodporn #foodblog #blogger #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Delicious Cooked Cabbage I love cooked vegetables to make, like cabbage with a lot of vegetables added to the meat. There are several ways to make it, it's current right now, and you should eat it as much as possible. It's full of vitamin C, protein, and positive fats that I really need at these changing seasons. You can make boiled cabbage without adding meat — only with vegetables. If you are vegan then add more potatoes, peppers and carrots, you can also add parsnips which will give an amazing and good taste! Follow the recipe. Ingredients: simple, total time: 2 h 15 min., 8 serving 1 small head of cabbage/ diced coarsely pieces 3 Tbsp vegetable oil 1 onion/ finely chopped 50 g meat bacon/ or smoked l/ diced 950 g veal meat/ diced 2.5 cm cubes 3 medium carrots/ cut into thick rings 2 fresh peppers/ red+yellow/ diced 3 medium tomatoes/ peeled and diced 2 cloves of garlic/ minced 1 beef cube for soup 3 medium potatoes/ diced into small cubes 2 bay leaves 2 full teaspoon red ground smoked pepper 1/2 teaspoon red crushed pepper flakes 2 teaspoon salt 1/2 teaspoon black pepper/ or to taste 10 peppercorns/ optional fresh parsley/ or celery leaves to taste/ chopped — optional 1 liter of water/ +400 ml after 1 hour 1 big pot 5-6 liter Preparation: First, wash the vegetables well in warm water. Prepare all the vegetables, meat, and bacon as described above, and put them near you in the kitchen. Fry the chopped onion in oil until it becomes transparent, add the chopped bacon, fry until golden brown on moderate heat. Immediately add the diced meat, bay leaf, mix everything well and cook covered for 20 minutes, with stirring occasionally. After that, add the soup cube, diced peppers, carrots on rings, stir, and cook for 10 minutes, covered. Immediately after add the chopped tomatoes and minced garlic, stir. When the tomatoes have released their juice, add chopped cabbage and potatoes, cover with 1 liter of water. Cover and cook for the next 1 hour. Stir occasionally the ingredients every 30 minutes. After the specified time, reduce heat, add crushed pepper, smoked red ground pepper, peppercorns, salt, pepper to taste, and water, continue cooking 1 hour on low heat, covered and stir occasionally. (I have added more 400 ml water.) Sprinkle with chopped parsley. Turn off heat. Serve warm in deep plates. Buon appetito! NOTE : It is important to follow the steps of this recipe and there will be no mistakes. It is also significant that during the first hour of cooking, you cook on moderate heat, and after the second time, set it to low moderate heat, that is, after adding the red ground pepper. Instead of beef, you can replace it with Carniola sausages, dry meat, ribs, or pork or lamb. You can also use pork hooves if you like. Keep the rest of the food in the refrigerator for up to 4 days. Do not overheat in a larger pot, but allocate as much as you require. That way, your food will last longer. #delicious #cooked #cabbage #maindish #food #stew #vegetables #beef #veal #meat #diced #foodporn #foodie #foodblog #blog #coffeetimelena #coffeetimewithlena #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Black Cuttlefish Risotto Black risotto made of cuttlefish and other seafood is a traditional dish eaten along the Croatia coast and Italy, You can easily prepare black risotto at home. It is very tasty and perfect delicious. I highly recommend this recipe. Follow instructions. Ingredients: very easy, total time 40 min, 4 serving 500 g of cleaned cuttlefish/ without arms 300 g of Italian rice/ Arborio, Carnaroli 300 ml of fish stock 1 onion/ finely chopped 2–3 cloves of garlic/ minced a little olive oil 100 ml of white wine salt and pepper as desired 2 sachet cuttlefish ink fresh parsley/ finely chopped lemon slices for serving NOTE: The bag with cuttlefish ink is located in the gut of this mollusk and is easy to separate, so it is best to buy the whole cuttlefish at the fish market. You can buy cleaned and frozen cuttlefish in stores with a bag of ink included. Preparation: Heat some olive oil in a frying pan, then fry the finely chopped onion, garlic, and cuttlefish pieces on it. Sauté the cuttlefish until the meat of this mollusk softens. It will take you about 30 minutes to do this. Add the white wine, then cook all together until the alcohol evaporates. Add salt and pepper as desired. Place the rice and cuttlefish ink on the pan. Stir, then start to drizzle the rice with the fish stock, stirring often. The bag with cuttlefish ink is located in the gut of this mollusk and is easy to separate, so it is best to buy the complete cuttlefish at the fish market. You can buy cleaned and frozen cuttlefish in stores with a bag of ink included. Cook the rice for about 15 minutes until the risotto is creamy, and the rice grains are still al dente. Chop fresh parsley over the risotto. Serve warm in plate with lemon slices. Buon appetito! #food #maindish #black #risotto #cuttlefish #simple #delicious #recipe #italianfood #italiankitchen #italian #Mediterranean #foodie #foodlover #foodblog #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.

Italian Dumplings Beautiful and soft dumplings with plums, which you can make for a Sunday dessert. They are suitable for breakfast or as a dessert. They are easy to prepare and stuffed with plums. Take the time to make this fantastic dessert. Follow recipe. Ingredients: simple, total time: 70 min. 28-30 dumplings Gnocchi : 1 kg of potatoes/ boiled with skin 27 min 250 g of flour 30 g of butter/ diced 1 egg 1/4 teaspoon of salt 250 g of plums/ cleaned and cut in half For the Seasoning : 40 g butter to taste 150 g breadcrumbs/ or to taste 6 Tbsp sugar/ or to taste 2 teaspoon cinnamon/ or to taste Preparation: Wash the plums well in warm water, then clean them and cut them in half. Wash the potatoes and cook them in their skins for about 27 minutes Leave the boiled potatoes in their skins to cool for about 20 minutes. After that, peel and remove all impurities. Mash the potatoes with the help of a machine. Make a hole in the mashed potatoes, add the egg, 1/4 amount of flour. Mix and then add a pinch of salt and diced butter, gradually flour as needed. Knead well dough. Flour the work surface a few times and knead the until you get a smooth dough. The dough should not stick, but should slide nicely on the work surface. Flour the work surface once more, roll out the dough to a thickness of 1 cm, then cut with knife the cubes of 5 cm. Add half a plum to each cube and add sugar to the opening of the plum. Close the edges and make a ball and arrange on a tray. Repeat these until you have used up all the material. Melt the butter in a pan, then add the crumbs when it is well heated. Stir well ingredients, until brownish. Mix we'll sugar and cinnamon in a bowl. Pour a lot of water into a deep pot and add salt. Wait for it to boil. Put the formed dumplings into the boiling water and cook for about 11 minutes. Immediately take them out with a slotted spoon then roll them in fried breadcrumb (roll them several times) then roll them in the sugar mixture. Place them in boxes with airtight lids or in a decorative tray. Serve warm or cold! Buon appetito! NOTE: Keep the dumplings covered at room temperature. #Italian #dumplings #dessert #delicious #recipe #plums #potatoes #simple #easy #foodie #foodporn #dessertlover #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

White Thick Chicken Soup Serbian homemade chicken and vegetable broth. In a quick and simple way. For this you will need chicken meat, a couple of potatoes, carrots, butter, onions and sour cream and egg as a topping at the end. You may or may not make it. If you decided not to make dressing, then put only 1 liter of water. Follow the recipe. Ingredients: simple, total time: 70 min., 6 serving For Soup: 80 g butter 1 medium onion/ finely chopped 1 medium carrot / finely chopped 5 boneless drumsticks/ cut in small piece's /or chicken 350 g breast 4 medium potatoes/ diced in small cubes 1.3 liter water/ 1 Tbsp flour 1 and 1/2 tsp dry spice/ Vegeta 2 tsp salt 1 tsp black pepper/ or to taste 1 Tbsp fresh parsley/ finely chopped 1 bay leaf/ optional Dressing : 1 egg pinch salt 200 ml sour cream Preparation: Prepare all the ingredients as described above. You can super chop the carrot and onion separately if you want Wash the drumsticks and remove the skin and bones, then chop into small pieces. Finely chop the onion and carrot. Put the butter in a deep pot, wait until it melts and heats up. Add onion and carrot and fry for about 5 minutes. After that, add the chopped meat. Mix it well, reduce heat and stew it 10 minutes covered with occasionally stirring. Add salt, pepper, dry spice — Vegeta and bay leaf as you like. After 10 minutes add 1 full spoon of flour, stir the ingredients well, add a 1 liter of water, mix again. Cover pot and wait to boiling on moderate heat. When it started to boil add diced potatoes, control taste add spice as needed. Add 300 ml water, stir and cook on low heat 30 minutes, covered. Beat the egg with little salt then add sour cream, beat in creamy mixture. Reduce heat, pour the dressing into the soup and stir at the same time on low to moderate heat, wait to boil and cook for another 2-3 minutes. Control taste, add spice as needed. Sprinkle with fresh parsley. Then turn off the heat. Serve warm. Buon appetito! NOTE : Instead of chicken drumsticks, you can use chicken breast or other lean beef or lamb meat. Dressing if you don't want to make it is ok. Then put 1 liter of water in the pot without adding more water. You can season this soup on a plate with a little lemon juice or apple cider vinegar. Keep the rest of the broth in the refrigerator for up to 2 days. #white #thick #chiciken #soup #stew #homemade #simple #recipe #delicious #cream #cooking #meat #dressing #foodie #foodlover #blog #foodblogger #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Steak in Sauce Beautiful pork steak in sour cream and Tabasco sauce and Worcestershire sauce. It is easy to prepare, and very tasty. The steaks are beautiful and soft. Follow recipe. Ingredients : simple, total time: 2 servings 600 g pork steak/ or beef steak cut in fillets 100 ml of oil 5 garlic cloves/ minced 100 ml of red wine 3-6 drops Tabasco, Worcester 200 ml sour cream 1/2 teaspoon pepper salt to taste dry spice -Vegeta to taste Preparation : Beat the meat well, add salt and season with dry spice. Fry in oil on both sides, as soon as the steaks take on color, add wine and a little water. When it boils, add finely chopped garlic, pepper and Tabasco, Worcester, sour cream and continue cooking until you get a small sauce in half. Serve warm immediately with mashed potatoes . Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 3 days. #food #maindishes #steaks #sauce #recipe #simple #delicious #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Crispy Oven-baked Potatoes Beautiful potatoes, baked in oven, delicious, soft on the inside and crispy on the outside. Very easy to prepare and ready in just 35 minutes. Follow recipe. Ingredients: simple, total time: 55 min, 4 serving 1 kg potatoes/ or 4 big Mixture: 100 ml Olive oil EVO 2 full Tbsp corn flour 1 Tbsp corn starch 1 teaspoon dry spice/ Vegeta pinch of salt and pepper/ or to taste 1 teaspoon red ground pepper 1 clove of garlic l/ minced 1 teaspoon oregano 1 teaspoon rosemary Preparation: In a deep and small bowl, add starch, corn flour and mix, add oregano, ground pepper, rosemary, dry spice Vegeta and mix again. Pour over all these spices with olive oil, then add a pinch of salt, black pepper and mix the ingredients well. Set aside. Peel the potatoes and remove all impurities. Then cut into smaller slices. Wash under running cold water. Pour water into a medium pot and add potatoes. Cook for 15 minutes. Then strain them well. Cool the boiled potatoes for 10 minutes, then add the mixed ingredients and mix them well. Oil the pan on all sides and add the marinated potatoes. Bake them in a preheated oven at 200 °C for 35-40 minutes, until well brown. Serve potatoes with steaks and salads . Buon appetito! NOTE : Keep the rest in the fridge for up to 2 days. #Crispy #oven #baked #potatoes #sidedish #dish #meal #lunch #dinner #simple #recipe #food #foodporn #foodblog #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.

Chicken Fillets in Oven Beautiful and delicious chicken fillets from the oven that are made very quickly. Crispy on the outside and soft on the inside. You can combine them with vegetables and salad and sauce. Follow recipe. Ingredients: simple, total time: 50 min., 4 serving 4 chicken breast/ cut into fillets 1 cm 1 and 1/2 teaspoon salt 1 teaspoon dry spice/ Vegeta 1 teaspoon black pepper 4 Tbsp flour 3 big eggs/ or 4 medium 10 Tbsp breadcrumbs 1 full teaspoon garlic powder 1 full teaspoon onion powder Olive Oil EVO/ for sprinkle to taste 1 lemon/ sliced Preparation: Wash the chicken breast well, clean it from the bones, and cut it into fillets. Season the chicken with pepper and salt to taste. Add dry seasoning to one side of the fillet. Pat the fillets lightly over transparent foil. Pour flour into the plate. In another plate, mix the crumbs, garlic powder, onion powder, add half a teaspoon of salt, and mix well. In a deep plate, bathe the eggs until frothy. First roll the chicken fillets in flour — shake off the excess, then roll in eggs — drain well, then roll in crumbs a few times. Do this with the other fillets. Arrange the fillets on baking paper in an oven tray. Pierce the steaks in several places. Pour oil over them to taste. Bake in a preheated oven at 180 °C for the first 20 minutes, then turn them to the other side, cover them with oil, bake for another 20 minutes, until they are well browned. Chicken fillets can be served with slice of lemon, salad , mayonnaise sauce, white sauce , crispy potatoes , peas , french fries , rice , mashed potatoes , baked potatoes, etc. Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 4 days. #chicken #fillets #in #Oven #simple #recipe #delicious #food #meat #breadcrumbs #eggs #maindsih #meal #lunch #dinner #baking #foodie #baking #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.