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Hake Meatballs with Soy Sauce and Potatoes Hake meatballs with soy sauce and potatoes, fantastic taste, great without the addition of flour for those who don't like it. Preparation is simple and fast. Follow this recipe and be sure to make it. Follow recipe. Ingredients: simple, total time: 55 min. 500 g hake 1 clove garlic 300 g of potatoes 1 fresh hot pepper/ optional 1 Tablespoon fresh primrose 1 egg yolk 2 Tablespoons soy sauce 1/2 Tablespoon fresh grated ginger 1/2 tsp salt pepper to taste 1 tsp dry spice/ Vegeta Preparation: Peel the potatoes and cut them into cubes and cook in salted water for about 20-25 minutes. When done, drain and leave to cool. Cook the fish in a little salted water for about 10-15 minutes. While it is warm, remove the bones. Grind the hake in a blender, add finely chopped garlic, paprika, primrose leaf, egg yolks, soy sauce and ginger and blend it well. Mash the potatoes until they turn into purée, add the hake mixture with the other ingredients and mix all the ingredients well until it is compact. If the mixture is not compact enough, add water where the potatoes were cooked. From the mixture, make meatballs and bake on the grill or in a pan with olive oil, with occasional turning. Serve with boiled rice and soy sauce. Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 2 days. #hake #meatballs #soysauce #lunch #maindish #fish #healthyfood #healthy #simple #recipe #delicious #foodie #seafood #healthy #meal #lunch #mediterranean #easy #blog #foodblog #foodporn #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Potato Salad Lena Simple potato salad, so delicious and easy to work with! It can be served as a side dish with fish or other meat or liver. Follow recipe. Ingredients: simple, total time: 35 min. 4 servings 1 kg of potatoes/into rings and boiled 3 red onions or / yellow 100 ml olive oil EVO 100 ml of wild apple cider vinegar 1 Tablespoon fresh parsley leaves salt and pepper to taste Preparation: Wash the potatoes and cook them in salted water about 25 minutes. Peel a chilled potato and cut it into thin slices. Half the onion, and cut into thin slices. Put potatoes and onions alternately in a deeper bowl, season it with salt and pepper, olive oil. When you have used up all the material, pour the vinegar with olive oil over the salad. Garnish the salad with primrose leaves. The salad can be left in the fridge for 30 minutes and served cold. Buon appetito! NOTE: You can also cook potatoes in their skins, but you have to wait for them to cool down completely, and you have to peel them only then. Cooking takes about 30 minutes, and lasts longer. #food #salad #potato #red #onion #simple #recipe #delicious #fish #seafood #recipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Zucchini Fried zucchini is a very simple and quick process of preparation, and also a healthy snack. It is especially great for those who are vegan or in a hurry. Follow the recipe. Ingredients: simple, total time: 30 min. 2 serving 2 courgettes/ cut into rings, or cut lengthwise 5 mm thick salt and pepper to taste 2 cloves of garlic/ minced olive oil a pinch of dry parsley Preparation: First, wash the zucchini well and remove the ends from both sides. Cut into rings and length ways to a thickness of 4 mm. Salt and pepper the zucchini on both sides. Heat the olive oil in a large pan and wait for it to heat up well on moderate heat. Place the sliced ​​zucchini and fry each side for approximately 4–5 minutes. Turn them with help of a fork, all the time until they are well browned. Place the fried zucchini in a deep bowl. Chop the garlic and put it in a bowl together with the zucchini, pour olive oil over it and add a pinch of dry or fresh parsley, stir well. Serve. Buon appetito! NOTE: If you want it richer, you can combine it with eggplant. Which you would cut into smaller cubes of 5 mm thickness, salt beforehand, and wait 15 minutes to bake them separately in another pan, then combine them together with the zucchini in a bowl with the other ingredients. Zucchini prepared in this way can be served as a salad or as a side dish. You can keep the rest of the food in the fridge for up to 2 days. #fried #zucchini #Courgettes #simple #delicious #recipe #vegan #easy #cooking #food #dish #tasty #mediterranean #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.

Mini Cannoli Cannoli are originally a delicacy from beautiful Sicily, it is their traditional dessert that over time spread to the whole of Italy — It goes fantastically with coffee or after a meal. Children love him very much. Preparation is simple and fast. Follow recipe. Ingredients: simple, total time: 50 min. 12 cannoli Mini Cannoli Dough: 150 g all-purpose flour 2 teaspoons of granulated sugar 1/4 teaspoon cinnamon/ optional 1 Tablespoon of butter 1/2 teaspoon vanilla extract 70 ml mineral water Ricotta filling: 350 g of ricotta cheese 2 Tablespoon powdered sugar pinch of salt 1/2 teaspoon vanilla extract 1/2 orange peel grated 1 lemon peel grated For the garnish: candied orange peel candied cherries chopped roasted pistachios powdered sugar for sprinkling Preparation: For Dough: Mix the flour, sugar, and cinnamon in a food processor until combined. Add the cold butter cut into cubes and mix until you get smaller grains of butter. After that, add vanilla extract and mineral water and mix again, until you get a crumbly dough. Transfer the dough to a deep bowl and mix by hand until you get a uniform dough. Do not knead and add water, because the dough should be drier. Wrap the dough in transparent foil and leave it in the refrigerator to rest for 30 min. Flour the work surface and roll out the dough to a thickness of 3 mm. Use an 8 cm mold to roll out the dough. Stretch each round part slightly to form an oval shape. Cannoli is easy to shape, moisten one side of the dough, take cannoli molds and wrap around them, the wet side must lay on the mold. Bake the prepared cannoli with the molds at 190 °C, until they take on a golden brown color. After they are ready, remove them from the mold by pushing them in one direction while holding the cannoli, and then removing them in the opposite direction. The finished cannoli can be packed in a box and kept for up to 4 days before preparation. Cream: The day before making the cannoli, put the ricotta in cheesecloth so that all the liquid can come out of it. Place a heavier object over it and let it drain. After that, mix the ricotta with powdered sugar, vanilla extract and grated citrus peel and mix into a uniform mixture. After that, pack the cream in a bag, i.e., a cake syringe, and leave it in the refrigerator for 1 hour. When the time is up, fill the cannoli with cream, decorate each end of the cannoli with candied orange peel and glazed cherries. Sprinkle roasted chopped pistachios on top of the filling and sprinkle powdered sugar on top. You can serve them immediately. Buon appetito! NOTE: You can only, stir the dough twice, no more, during the mixing process. Keep these desserts in the fridge for up to 4 days. #mini #cannoli #filling #ricotta #cream #candied #fruits #orange #pistachios #simple #sicilan #dessert #delicious #food #traditional #dessert #cake #coffeetoimelena #blog #foodblogger #foodie #dessertlover #cakelover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Coconut Cubes A simple summer dessert that refreshes and gives pleasure in bites with a wonderful coconut scent. It is very easy to prepare and make and is ready quickly. Follow the recipe. Ingredients: simple, total time: 60 min. Base: 6 egg whites 200 g granulated sugar 100 g all-purpose flour 100 g coconut flour Cream : 6 egg yolks 1 bag vanilla pudding 400 ml milk 250 g powdered sugar 250 g butter For Decorating any of this : coconut flour whipping cream sweet cream grated chocolate Preparation: Beat the egg whites until foamy, then gradually add sugar, beat at a higher speed of the mixer until you get solid snow. Pour flour and coconut flour into another bowl and stir. Gradually add the whipped solid snow and mix with a spatula using a technique from the bottom up until the ingredients are evenly distributed. Take a 45 × 25 cm baking dish and grease it (butter flour), shake off the excess flour. Spread the mixture evenly and level. Bake at 170 °C for 20 minutes. For this time, make a cream. Cream : Beat egg yolks with sugar, beat until you get a light and smooth mixture. Pour half of the milk into a medium saucepan and heat over low to moderate heat. Mix the rest of the milk with vanilla powder for pudding, without lumps, then add to the beaten eggs and sugar. As soon as the milk has become warm, gradually add the egg mixture with sugar and vanilla, and mix at a low temperature, until you get a thick cream. When the cream is ready, remove it from the heat. While the cream is hot, add butter cut into cubes, beat with a hand mixer until you get a smooth and homogeneous mixture. Leave the finished cream to cool at room temperature for about 1-2 minutes, then spread it evenly on the crust and smooth it out. Place in the refrigerator to cool. You can use coconut flour and male with fork some decorations, or whipped cream, as you wish. Enjoy in bites! Buon appetito! NOTE: Store this cake in the refrigerator for up to 5 days. You can shake it and refrigerate it in a box and cover it with transparent foil or a lid. #coconut #cubes #dessert #simple #recipe #cream #vanilla #delicious #easy #cake #homemade #recipies #baking #dessertlover #cakelover #foodblog #blog #coffeetimelena #foodblogger #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Goulash with Oatmeal The most delicious goulash with few ingredients. So simple and easy to prepare, you will enjoy every bite as I make it. Make sure you always choose quality meat and quality tomato paste. I believe you have other ingredients at home. With little ingredients, a great lunch for 4 people. Follow recipe. Ingredients: total time: 2 h, simple, 4 serving For goulash: 600 g meat / 400 g beef and 200 g pork for goulash, chopped into cubes 2.5 cm-3 cm 4-5 large onions, finely chopped 3 teaspoons flour 1 teaspoon salt 1 teaspoon pepper 3 teaspoons ground sweet red pepper 2 teaspoons Vegeta / dry spice 200 ml tomato paste 1 Tablespoon full tomato concentrate 400 ml water, gradually added 2-3 Tablespoon vegetable oil For Oatmeal: 170 corn flour 700 ml of water 2 teaspoons salt 1 and 1/2 Tablespoon of fat Preparation: Finely chop the onion. Combine 3 tablespoons of oil in a deeper pot and put the onion immediately and simmer for about 5 minutes. Then add the pieces of meat and stir and cover the pot. Simmer for about 15 minutes, then season with Vegeta, pepper and a pinch of salt. Simmer covered for about 1 hour, stirring occasionally. After an hour, add the tomato paste, 1 tablespoon of concentrate and 3 tablespoons of ground sweet pepper, mix well and cover. After 10 minutes, add 200 ml of water and cover the pot. Repeat the addition of water once more after 15 minutes, stir, and cover. The stew is cooked for a total of about 2 hours to make the meat fine and soft. The mixture must be thicker. If necessary, season with salt or pepper. 20 minutes before the end, mix the flour with a little water, make sure there are no lumps and pour into the stew and stir immediately. Simmer for 20 minutes and put out the fire, For oatmeal Polenta: Pour water into a small deeper pot, salt and fat and wait for the water to boil. When the water has boiled, gradually add the oatmeal with constant stirring, cook for another 10 minutes to the desired density, of course with constant stirring, Serve warm in deeper plates, first pour the polenta and then pour the stew over or next to the oatmeal. Buon appetito!-0 #food #mainddish #goulash #sauce #beef #pork #polenta #cornflour #best #dleicious #tasty #recipes #foodblogger #blog #coffeetimelna #foodporn #foodie #foodlover #meat #tomatoes #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Beef Liver in Paprika Sauce with Mashed Potatoes A wonderful recipe for beef liver with paprika sauce, so delicious!! You can combine the liver with mashed potatoes , polenta , boiled or roasted potatoes , you can see the recipe here ! This dish is very delicious, easy to prepare and very quick. Follow recipe. Ingredients : simple, total time: 45 min., 2 serving For Liver: 2 Tablespoon oil 150 ml milk 500 g beef liver/ cut into larger pieces 1 teaspoon Vegeta/herbal dry spice 1 large onion/ finely chopped 3 big cloves of garlic/finely chopped salt and pepper to taste 1 full Tablespoon flour 2 teaspoon red ground pepper/allspice 200-300 ml lukewarm water 2 fresh bay leaves 1 teaspoon of marjoram For mashed Potatoes: 4 potatoes big/ or 5 medium 100 ml milk 20 g butter water for potatoes +1/2 tsp salt salt to taste Preparation: Mashed Potatoes: Cut the livers into larger pieces, cover with milk, add 1 teaspoon of Vegeta- dry spice. This spice gives excellent flavor to all dishes. Mix well and put in the fridge to rest for 15 minutes. During this time, wash and peel the potatoes, cut them into small cubes and pieces. Chopped potatoes into smaller pieces, cook in salted water in a small pot for about 25 minutes. Strain and mash the potatoes with a fork, then add 1/2 teaspoon of salt and 20 g of butter, mash the potatoes with a fork, then mix with a hand whisk. You don't need to use a mixer and turn it on for no reason. In a medium pan, put the chopped onion in a little oil, sauté until it becomes transparent and soft. I have left the onion to fry a little at the ends because the sauce will be much tastier. Cook on moderate heat and stir occasionally. After that, add chopped garlic, quickly mix the ingredients. When the onion releases its fragrance, add the chopped liver and milk in which the liver was left. Fry for about a minute, then add the bay leaf, salt, pepper, marjoram and pour over 150 ml of water, cover the pan. Simmer for about 15–20 minutes. In the meantime, mix the flour, red ground pepper with 120 ml of water in a cup, so that there are no lumps, add another 30 ml of water to make it more liquid. After the specified time, pour the mixture over the livers, mix well with the other ingredients. Cover the pan, and reduce heat, stir occasionally to prevent the sauce from sticking to the bottom of the pan. Cook for about 20–25 minutes. This lunch goes fantastically with mashed potatoes. Serve mashed potatoes, livers, and sauce on shallow plates. Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 3 days. #food #maindishes #beef #liver #paprika #sauce #mashed #potatoes #delicious #simple #recipe #serbian #blog #foodblog #foodblogger #foodlover #foodie #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mashed Potatoes with Celery In this way, it is not bad to make purée because it contains all the amazing vitamins. Finns prepare it this way, but many from other regions have also adopted this incredible and healthy recipe because it is very tasty and a good side dish that goes with all kinds of meat and fish. Follow recipe. Ingredients : simple, total time: 40 min. 4 serving 400-500 g of root celery/cleaned and cut into smaller pieces 1 medium carrot/ finely chopped/ optional 3 big potatoes/cleaned and cut into smaller pieces 30 g of butter salt to taste black pepper to taste 100 ml of cooking cream 1 Tablespoon Olive oil EVO/ optional fresh ginger 1 cm long — chopped/or in powder 1/4 teaspoon Preparation: Peel the potatoes, celery roots, carrot wash and remove all impurities, cut them into pieces. Pour water into a deep pot add: potatoes, celery, and carrot cook together for about 27 minutes. After the spinning time, drain the water but leave a small part for puréeing. When you have mashed the vegetables, add the butter while it is hot and mix well with a mixer, season with salt and black pepper to taste. Then add 1 tablespoon of olive oil, ginger and cooking cream. Mix it all well into a compact mixture, then serve with some steaks, meatballs or fish. Enjoy! Buon appetito! NOTE : In this recipe you don't need to have carrot, I have put it because it is richer and tastier. While making this purée, I first puréed the celery and potatoes. Then I added butter, salt, pepper, cooking cream, ginger powder and finally the blended carrot and mixed everything. I only used a fork and a hand mixer to mix all the ingredients. I also didn't add oil because I don't think it's necessary, but if you like, feel free to add. With this purée you can make wonderful Finnish meatballs , or minced meat donuts or some steaks that you love. #food #mashed #potatoes #celery #roots #carrot #ginger #simple #delicious #recipe #finland #easy #coffeetimelena #coffeetimewithlena #healthy #side #dish #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mashed Potatoes Fantastic Quick and easy preparation of mashed potatoes, the taste is fantastic, it melts in your mouth. Follow recipe. Ingredients: very easy, total time 35 min.3 persons 5 medium potatoes 25 g butter 100 ml of milk 1/2 teaspoon salt water+1/2 salt for boiling Preparation: Peel potatoes, and wash it. Cut into small pieces and put in clean salted water to cook for 25 minutes. After that, strain the potatoes well and put them in the same pot. Stir the potatoes well with a fork, then add the butter while it is still hot, add a salt and whisk with a fork. Then mix with a mixer for about 2–3 minutes gradually add milk, stir for another 2–3 minutes, stir until the lumps disappear! You can serve this mashed potato with any steak, roast, liver. Buon appetito! #mashed #potatoes #puree #recipe #homemade #food #foodblogger #potatoes #recipe #foodblogger #butter #milk #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.

Ossobuco in White Wine and Vegetable Sauce This is an Italian recipe that Italians love to eat— mostly the meat can be turkey or beef from the neck. Most people eat it with the addition of tomatoes or just wine. I made an excellent recipe with wine and with the addition of broth, and wonderful spices, which gives an amazing taste, if you want to make this fantastic meal, follow the recipe. Ingredients: medium, 115 min., 4 serving 8 pieces of turkey necks 2 medium onions/ finely chopped 1 medium carrot/ blended 150 ml cup celery stalk/ blended 40 g butter 4 cloves of garlic/ minced 2 full Tablespoons flour/ for meat 160 ml white wine for cooking 300 ml broth/ vegetable or beef 1 bay leaf 1/2 teaspoon thyme 1. 5 teaspoon marjoram salt and pepper to taste dry biospice Vegeta/ for meat olive oil EVO to taste wok pan blender Preparation: First, prepare all the ingredients as described above. Wash the turkey necks and dry well with kitchen paper. Season the meat on both sides (biospice/Vegeta, salt and black pepper). Put 2 full spoons of flour in a plate and roll the meat well, including the sides. Pour 2-3 tablespoons of oil into the wok pan and wait for it to heat up on moderate heat. Add the meat and fry each side for about 8-10 minutes until golden brown. Remove the meat from the pan and put it on a plate. Add a little more oil to same pan, add the chopped onion. Stew it for about 8 minutes, covered on moderate heat, with stirring occasionally until it softens and becomes transparent. Then add the blended carrot and celery, mix everything well, simmer 10 minutes, with stirring occasionally. Immediately add butter. Stir well, when the butter has melted, add chopped garlic, mix everything well and let it simmer for about 2 minutes. After that, pour in white wine, mix the ingredients and leave for 10 minutes until the alcohol evaporates. Immediately add broth, thyme, marjoram, salt, and pepper to taste, mix the ingredients, cover the pan, and cook for about 20 minutes, covered, with stirring occasionally. When the liquid has evaporated a little, pour all the ingredients into a deep bowl and blend again. We need a fine and mushy mixture. Return the mushy mixture to the pan, add another 170 ml of water, bay leaf, stir then return the meat to the pan. Cook for about 30 minutes on low to moderate heat, covered. During cooking, occasionally turn the meat to the other side, stir and cover again. Scrape the bottom of the pan with a wooden spoon so that the sauce does not collect or burn. Control the taste and add spices as needed. The meat sauce is ready when it becomes a shiny, smooth mixture, the meat is soft and the fat floats to the top. Serve ossobuco in plates with mashed potatoes , rice or polenta, poured with sauce. Buon appetito! NOTE: If you don't have wine, you can replace it with broth, instead of 300 ml, add 460 ml. Instead of onions, you can replace with 5 pieces of shallots. Keep the rest of the food in the refrigerator for up to 3 days. #ossobuco #in #white #wine #with #vegetable #sauce #turkey #neck #meat #food #main #dish #lunch #meal #italian #delicious #speciality #traditional #foodie #foodlover #meatlover #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.

Ossobuco of Turkey Necks This meal is one of traditional and origin in Italy. And it's called Ossobuco. It's made from turkey necks, vegetable, and tomato sauce in addition, it goes phenomenally with: polenta, boiled potatoes, pasta, and even rice. You can also make this Ossobuco from beef meat. I highly recommend that you eat as much polenta as possible because it is healthy. Here is my nice recipe and how to prepare it. Follow recipe. Ingredients: simple, total time: 1 h 35 min., 4 serving 12 turkey neck bones 1 big onion/ finely chopped 3 carrots/ finely chopped 4 cloves garlic/ minced 1 celery stalk/ chopped 5 Tbsp flour for dipping turkey neck 35 g of butter 1 bay leaf 2 tsp red ground sweet pepper 350 ml tomato sauce 5 Tbsp of extra virgin olive oil 100 ml white wine 1 lemon zest grated 1 Tbsp of chopped parsley 300 ml vegetable broth 2-3 tsp flour/ for sauce as need/ optional, I did not add it. 1 tsp dry spice/Vegeta salt and pepper to taste 150 ml water for tomate paste blender wok pan Preparation: First, prepare vegetables, chop all into small pieces. Season the turkey neck with a little pepper, salt and dry spice/Vegeta. Turkey necks and meat, roll them in flour, leave them on the side on a plate. Take a large deep wok pan, heat the olive oil on moderate temperature. When the oil is heated, put the Turkey necks to fry to get a brownish color. Fry them on both sides, and set aside. In the same pan, add oil, chopped onion, fry until transparent. As soon as it gets a glassy yellowish look, add the finely chopped: celery, carrots and stir. Stew about 8 minutes then pour a wine, wait for the alcohol to come out. Then add the chopped garlic and butter, stir well to combine everything. After 3 minutes, put the turkey necks to simmer. Gradually add the broth, (3 times) bay leaf and stir. Add spices as needed. When you have added the last part of the broth, cook for another 20 minutes. I have added 3 times. Cover the pan and let it simmer. After the specified time, remove the turkey necks, and bay leaf, blend the vegetables into the cream. After that, return everything to the sauce. Finally, add tomato sauce, red ground pepper mixed with a little water. Let it simmer and stir periodically. Cover the wok pan, reduce the heat to cook for the next 20–30 minutes. (If you think that your sauce is thick, do not add flour. If you think it is thin, add 2–3 teaspoons mixed with a little water.) I did not add it doesn't need for me. Control regularly taste, stir so that it does not burn! When the meat has softened and the sauce has got a nice red color, add a lemon zest. Sprinkle it at the end with chopped parsley, turn off the heat immediately! Among the side dishes that you can serve are: po l enta, boiled potatoes, roasted mashed potatoes, pasta, or rice. Buon appetito! I recommend with Polenta look here for recipe! More info about Polenta and his health, look here! NOTE: With this dish, you can add pieces of turkey meat with the turkey necks. Also, you don't have to work strictly with turkey meat, you can also use beef meat with bones. This dish can be kept for the next 3 days in the refrigerator. As a side dish, I highly recommend: Cornmeal polenta , but if you like, you can also make: Milanese rice , roasted potatoes  or boiled potatoes (which cook peeled and cut into pieces for about 25–30 minutes.) #Ossobuco #of #Turkey #Necks #meal #italian #traditional #food #maindish #meat #polenta #potatoes #pasta #tomato #sauce #paste #delicious #simple #lunch #dinner #holidays #foodlover #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.

Condensed Milk Condensed milk is obtained by dehydrating whole cow's milk. Dehydration is done by boiling milk over low heat, so that the milk constantly cooks, evaporates, and does not burn or boil. Also, for instant preparation, you can use powdered milk that has already been completely dried. Here are some recipes how you can make condensed milk yourself at home. Condensed milk has a taste reminiscent of the white part of Eurocream or Nutella cream and is ideal for fillings, ice creams, sweet toppings, honey cakes or coffee. Condensed milk Ingredients: 1 liter of milk with fat 33%-38% 300 g granulated sugar 40 g butter 1 bag vanilla sugar/ 10 g Preparation: Pour all the ingredients into a pan, ideally it should be wide and shallow, so that the milk evaporates as quickly as possible. Put it on the stove and turn it on first until it boils. It is necessary to stir it occasionally with a wooden stirrer until the sugar is completely dissolved. When the milk boils, stir it well once more and reduce the heat to almost the lowest, just enough so that the milk slowly boils and evaporates. There is no need to stir the milk during cooking, and the foam that forms on top can be removed with a spoon and discarded. During cooking, the amount of milk will decrease and become darker and thicker, when approximately half of the milk evaporates, and you have about 500 ml of milk, then it is done (between 40 and 60 min. depending on the pot and the amount of milk). In those last 10 minutes, it is necessary to stir the milk more often so that it does not stick and to check the density. When you take out some milk of the boiler and let it cool for 2-3 minutes, your condensed milk will be like that. Thick but not firm like caramelized milk. Pour into a jar or glass bottle and close. Milk prepared in this way can stay in the refrigerator for 4 weeks. Instant Condensed Milk Ingredients: 200 g powder milk 60 g powdered sugar 30 g butter 120 ml boiling water 1 bag vanilla sugar/ 10 g, or 1 tsp vanilla aroma Preparation: It takes about 10 minutes to prepare instant condensed milk. Pour the water and sugar into a small saucepan and put it on the stove to boil, cook for 2-3 minutes until the sugar is completely dissolved. Pour powdered milk into a deep bowl (preferably metal) and prepare a mixer, pour hot water over the milk then beat with a mixer to combine. At the end, add vanilla flavoring or vanilla sugar and beat a little more. Pour the milk through a sieve into a jar or glass bottle. Milk prepared in this way can be kept in the refrigerator for up to 7 days, and when it cools it is completely thick, so you can heat it up when you need liquid milk. Chocolate Condensed Milk Ingredients: 100 g granulated sugar 100 g chocolate for cooking 600 ml milk with fat 33%- 38% Preparation: Pour all the ingredients except the chocolate into a pan, ideally it should be wide and shallow, so that the milk evaporates as quickly as possible. Put it on the stove and turn it on first until it boils. It is necessary to stir it occasionally with a wooden stirrer until the sugar is completely dissolved. When the milk boils, stir it well once more and reduce the heat to almost the lowest, just enough so that the milk slowly boils and evaporates. There is no need to stir the milk during cooking, and the foam that forms on top can be removed with a spoon and discarded. During cooking, the amount of milk will decrease and become darker and thicker, when about a third of the milk has evaporated, and you have about 400 ml, then it is done. In those last 10 minutes, it is necessary to stir the milk more often so that it does not stick and to check the density. 5 minutes before the end, add the broken chocolate and mix until it is completely melted and combined with the milk. Milk prepared in this way can be kept for 3 weeks in the refrigerator (covered in a jar or glass bottle). Caramel Filling for Dessert Ingredients: 250 g granulated sugar 30 g butter 600 ml milk with fat 33%-38% Preparation: For caramelized condensed milk, it is necessary to caramelize the sugar first. Pour the sugar into a pan that is wide (so that it evaporates faster), melt it on a medium-high heat, stirring constantly so that it does not burn. When the sugar gets a nice brown color, take it off the heat for a moment and pour in the butter and milk, watch out for the hot steam. Stir and return to the stove. Stir occasionally until the sugar is completely dissolved in the milk and the milk turns brown. When the sugar is dissolved and the milk boils, reduce the heat to a minimum, just enough for the milk to boil a little and let it evaporate, do not stir. When the milk evaporates, and you have about 400 ml of caramelized milk, it's done (between 30-50 minutes). The milk will thicken towards the end, so it should be stirred so that it does not burn. As it cools, it will be more and more dense. Pour the caramel milk into a jar and store it in the refrigerator. Milk prepared in this way can be stored for 4 weeks. Or use it immediately over dessert. Buon appetito! NOTE: You can find the tastiest milk powder in health food stores, better equipped stores also sell condensed milk. Pack in sterilized jars. You can use them for cakes and pastries. You can combine them with pistachios as a cream. It is important to finely chop the pistachios in a blender, see the procedure here. #condensed #milk #dessert #cakes #wafer #filling #cream #toppings #pastries #caramel #chocolate #instant #delicious #housespells #simple #recipe #homemade #foodie #dessertlover #cakelover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Caramel Topping This is a classic recipe as a topping for cakes such as trilece dessert, koh, cheesecake and others. It is easy to prepare and ready quickly. It is important to use a pot with a thick bottom when making this topping, to have a hand whisk, and techniques during cooking. Such as circular movements of the pot and shaking, it must not be mixed while the caramel is cooking. Follow a simple recipe. Caramel Topping ingredients: simple, total time: 30 min. 200 g granulated sugar 200 ml of sweet cream 50 g of butter/ diced pinch of salt hand whisk0 Preparation: For caramelization, use a pan with a thicker bottom. Turn on the stove on moderate heat and gradually add sugar to the pot, when the sugar melts add the next spoonful and repeat until you have used 200 g of sugar. Make sure to shake the pot during cooking to get a golden brown color, do not stir! You can lift the pot off the stove and turn the pot around. When the caramel starts to smoke and smell, take it off the stove. Mix with a hand mixer, gradually add the sweet cream and mix at the same time. Mix until the ingredients are well combined. If you have some hard caramel left, return to the heat and stir, then remove from the heat. After adding the cream, add the butter cut into cubes and mix well, at the end add a pinch of salt and mix once more. Pour the finished caramel over the cooled cake. (Pour when you have already poured the milk over). Buon appetito! #caramel #topping #dessert #cake #cheesecake #simple #recipe #delicious #tasty #homemade #easy #sugar #sweetcream #cream #butter #foodblogger #blog #coffeetimelena #foodie #dessertlover #cakelover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Ham and Eggs English Breakfast Breakfast has always been the most important of all meals during the day, and it is very important to start it with the right vitamins and proteins that we will need during the day. One of the richest in proteins is “ham and eggs” because it has everything we require. By the way, the origin of this breakfast is from England and consists of bacon or ham with two fried eggs. In addition, orange juice, a piece of cheese, tomatoes, and even sausage go well with it. The English have a stronger breakfast than the Italians. Follow recipe. Ingredients for English breakfast: simple, 10 min,1 serving 2 whole eggs 4 linger and thin slices of bacon/ or ham 1 sausage/ on grill 200 ml squeezed orange juice 1 Tablespoon olive oil for frying 1 a piece of feta cheese/ or other 2 cherry tomatoes/into slices salt and black pepper to taste non-stick pan Preparation: To make this rich breakfast, first start with eggs. Pour very little olive oil into the pan. When it has warmed up over moderate heat, add 4 longer thin slices of bacon, fry until transparent. Then beat the eggs in the pan and gently lower them right above the bacon. Cover the pan. That way, the white egg on the upper side will catch faster, and the white will pass over the yolk just enough to dip it with the bread. Fry them for about 5– 6 minutes on low heat. When fried, remove the ham and eggs with a spatula directly to the plate. The lower part of the ham and eggs must be well browned, I mean the bacon. Put the sausage in the same pan and let it fry until well browned on all sides. While it's frying, squeeze the juice from the orange using a juicer. Serve the sausage next to the ham and eggs, and cut the tomatoes and cheese into slices. Enjoy a real and rich breakfast! Buon appetito! #ham #and #eggs #English #breakfast #meal #morning #juice #tomatoes #cheese #sausages #vitamins #proteins #meal #delicious #healthy #foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Easiest way to Fry Chicken Thigh and Drumsticks In this way, the chicken pieces will be very tasty, and wonderfully soft and baked. My mother used to make it all the time, and this is the fastest version for you. You do everything in the pan, without preparation, before starting the frying. Follow this simple recipe. Ingredients: simple, total time: 40 min. 4 serving3 4 pieces thigh or drumsticks each/ frozen or fresh 1 Tablespoon lard water as needed 1 teaspoon dry spice / Vegeta pinch of salt and black pepper Preparation: First, prepare the chicken, wash the meat and remove the skin. If you use frozen chicken, take it out of the freezer the day before. Place the fat in a deep pan and arrange the chicken pieces. Fry for a few minutes on both sides, when it has gained a little color, add 100 ml of water, stir, and cover. Sprinkle dry Vageta seasoning on all the pieces, and when you turn them, repeat and add water as needed. When it is well browned, add salt and pepper, repeat while turning, add a little more water and let it simmer for about 5–7 minutes, until a nice sauce is made. This way of cooking, the chicken will be nicely cooked from the inside and will be soft and impressive grilled! Serve the chicken with rice and pour the roasting sauce over it! Buon appetito! NOTE: Do not use oil in combination with water. You can also add only water and no fat. Store the chicken in the refrigerator for up to 2 days! #the #easeast #way #to #fry #chiciken #thigh #and #drumsticks #maindish #meal #lunch #simple #recipe #delicious #foodie #foodlover #foodbloogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chestnut Tiramisu in u Cup Beautiful and delicious chestnut dessert in a bunch of cups, easy to prepare and quickly ready. Follow recipe. Ingredients: simple, total time: 30 min., 6 serving 3 eggs/ separated 60 g caster sugar 300 g mascarpone 200 g cooked chestnuts/ puréed + 50 g to garnish 1 Tbsp Marsala or liquor of your liking 200 ml warm espresso/ or strong coffee 100 g Savoyard/sponge ladyfingers biscuits dark cocoa/ to dust good quality Preparation: Beat egg yolks and sugar with a mixer, until thick and pale. Using a large spoon, fold through the mascarpone. Then add chestnut purée and mix till combined. Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches. Add Marsala to the warm espresso and quickly dip in half of sponge fingers, one at a time, in the mixture. Then place in the base of a 3 cup-capacity serving bowl. Cover with half of the mascarpone mixture. Repeat layers once more, finishing with the mascarpone. Refrigerate for 6 hrs or overnight to set. Sprinkle with plenty of cocoa, grated chestnuts and serve. Buon appetito! NOTE: Keep in the refrigerator for up to 4 days. #chestnut #dessert #cup #tiramisu #homemade #recipe #chestnutinacup #easy #chestnut #simple #foodblog #blog #coffeetimelena #foodblogger #italian Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tiramisu in a Cup Fantastic Italian dessert in miniature in a glass, very easy to prepare and ready quickly. A very beautiful and decorative treat for unexpected guests. Follow the recipe. Ingredients: cup measure 240 ml, simple, total time: 20 min, 6 servings 240 ml instant coffee 12-18 Savoyard biscuits Ladyfingers 2 Tablespoons coffee liqueur / or Marsala / brandy-optional 240 ml heavy cream/ cold 225 g mascarpone/ room temperature 60 g powdered sugar 1 teaspoon vanilla extract cocoa powder/ for dusting Preparation: Make the coffee syrup: Mix hot coffee with the liqueur, pour into a large dish and set aside to cool. Make the cream: In a large bowl, whip heavy cream, vanilla extract and sugar until stiff peaks form. In a separate bowl, beat mascarpone until soft. Gently fold whipped cream into the mascarpone. Transfer the cream to a piping bag and set aside. Assemble: Dip each ladyfinger in the coffee mixture, place6 into the bottom of the cup / jar, break into pieces as needed, so they fit in the cup / jar. Pipe a layer of cream, then break another dipped ladyfinger and arrange over the cream, pipe another layer of cream, arrange another layer of dipped cookies and pipe the last cream layer until the top of the cup / jar. Cover and refrigerate for at least 4 hours or overnight. Before serving, dust with cocoa powder. Buon appetito! NOTE: Keep in the refrigerator for up to 4 days. #tiramisu #cup #dessert #savoyardi #italian #tasty #fast #homemade #delicious #easy #fast #recipe #food #foodblogger #dessertlover #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stracciatella Ice Cream Beautiful Stracciatella ice cream, the taste is fantastic mixed with vanilla and chocolate. It is quick to prepare and is a very one-off recipe. Follow recipe. Ingredients: simple, total time: 25 min. 5 egg whites 10 Tablespoons crystal sugar 5 egg yolks 500 ml sweet cream 2 vanilla sugar/ 20 g 1/2 teaspoon of vanilla flavor/ optional 100 g of cooking chocolate Preparation: Cut the chocolate into thin fine fetishes with a serrated knife, then cut across in a few places to get small chopsticks. Beat the egg whites into a stiff batter, adding a tablespoon by tablespoon of sugar. Add the egg yolks one by one to the snow and mix further until all the yolks are used up. In another bowl, whisk the sweet cream with the vanilla sugar, but be careful not to make too much, let it be firm but creamy firm, do not mix further. Then add the whipped cream to the egg mixture and mix well. Finally, stir in the cut chocolate. Place in a plastic container and immediately in the freezer. Buon appetito! NOTE: Keep Ice Cream for up to 10 days in an airtight box in the freezer. #food #dessetrt #ice #cream #icecream #dessertlover #foodie #foodblog #foodblogger #cofeetimelena #blog #vanilla #chocolate #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Ice Cream Plasma If you are a fan of plasma biscuit flavors, this is a great recipe for them. Fantastic, tasty and refreshing on summer days. It prepares quickly, and thus you will be satisfied to be nice and sweetened. Follow recipe. Ingredients: simple, total time: 30 min. 500 g whipped cream 2 cups of sour cream/400 ml 500 ml of water and more: 1 small box of plasma biscuits/ 150-200 g 4 teaspoons ground plasma biscuits/ or other 70 g dark chocolate 2 Tablespoons oil 2 Tablespoons Nesquik Preparation: Take two bowls and divide the whipped cream, so that each bowl has 250 g of whipped cream and 250 ml of water. Whisk with a mixer and add 1 sour cream to each bowl. Put the ground plasma biscuits in one bowl and whisk, and put in the freezer. In another bowl put melted chocolate with oil, Nesquik 2 tablespoons, and beat well with a mixer put in the freezer. You can consume ice cream in 4–5 hours. Buon appetito! NOTE: Keep Ice Cream for up to 10 days in an airtight box in the freezer. #food #dessert #icecream #plasma #flavor #biscuits #chocolate #cakelover #dessertlover #foodie #foodblog #foodblogger #blog #coffeetimelena #simple #recipe #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Strawberry Ice Cream Lena This recipe for ice cream is phenomenal! You can combine other fruits as well, it is good that there is not much sugar and the ice cream is homemade and rich in vitamins and honey. This is how I usually make ice cream in the summer because it has fewer calories compared to others, and at the same time it refreshes nicely, and taste. Try it, it is very good. Follow recipe. Ingredients: simple, total time: 40 min. 500 g strawberries 2 bags of vanilla sugar/ 20 g 4 Tablespoons orange juice 2-3 Tablespoons of meadow honey 250 ml milk Preparation: Cut the washed strawberries into four and mix with vanilla sugar. Then and orange juice, chop in a mincer and add honey and milk, mix well and pour into the ice cream maker, put in the freezer for 4-5 hours, serve with fresh strawberries. Buon appetito! NOTE: Keep Ice Cream for up to 10 days in an airtight box in the freezer. #strawberry #ice #cream #lena #healthy #low #calories #simple #dessert #delicious #recipe #food #easy #foodie #dessertlover #blog #foodblogger #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.