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Strawberry Ice Cream A beautiful fruity strawberry ice cream that is easy to make, tastes wonderful and is fantastically quick to make! Follow recipe. Ingredients: simple, total time: 25 min. 5 egg whites 10 Tablespoons crystal sugar 5 egg yolks 500 ml sweet cream 2 bag vanilla sugar/ 20 g 100 g of chopped strawberries/ fresh or canned 10 ml strawberry flavor/ or 2 teaspoons Preparation: Whisk the egg whites into a stiff batter by 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, put the strawberry flavor, making sure it mixes well so that it is a uniform color on the top and bottom of the bowl. 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 #dessert #dessertlover #ice #cream #icecream #strawberry #vanilla #simple #recipe #homemade #foodblog #foodblogger #foodie #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Ice Cream Vanilla and Chocolate Vanilla and chocolate ice cream, a refreshing and delicious dessert, the right thing for summer and hot days. Follow recipe. Ingredients: simple, total time: 35 min. Vanilla: 5 egg whites 10 Tbsp crystal sugar 5 egg yolks 500 ml of sweet cream 1 bag vanilla sugar/ 10 g Chocolate : 2 chocolate ribs-melted for chocolate ice cream 2 ribs of cooking chocolate/ chopped into small pieces For other flavors, choose strawberry extract if desired, lemons, bananas Preparation: Whisk the egg whites into a stiff batter by adding a tablespoon by tablespoon of sugar. Add the egg yolks one by one to the snow and mix further until all the egg 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. Separate equal one part of the mixture that has been mixed, i.e., vanilla, in another 1/2 put melted chocolate and grated chocolate. Place in a plastic container and in the freezer. Buon appetito! NOTE: You can add melted and chopped chocolate to half the mixture, and you can also add it in three flavors: vanilla, chocolate and strawberry extract. 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.

Cutlet in Aromatic Mushroom Sauce Cutlets in mushroom sauce can only improve your mood while eating them, very tasty and juicy recipe is great! Rich in herbal spices that give an incredible and pleasant taste! I warmly recommend you make them. You can use any mushrooms or the ones you like the most, I used mushrooms Porcine. The meat gets the taste of all the herbs and the meat is wonderful and soft. Follow recipe. Ingredients: simple, total time: 70 min. 4 servings. 4 piece big pork chops/ or your choice/ 800 g 300 g mushrooms/ or porcine/ chopped or cut into leaves 1 shallot/ or 1/2 medium onion, finely chopped 2 cloves of garlic/ minced 1 teaspoon turmeric 1/2 teaspoon dry spice mint 2 Tablespoon celery leaves/ finely chopped 100 ml white wine 1 teaspoon dry parsley 1 teaspoon dried thyme for meat salt and pepper to taste 120-150 ml water/ or broth 150 ml cooking cream 4 Tbsp vegetable oil 3 -4 Tablespoon flour for meat dry spice Vegeta to taste/ for meat Preparation: First, prepare all the ingredients as described above. Separate the meat from the bones (the bones will come in handy for some soup). Season the meat to taste (salt pepper, dry vegetable seasoning, thyme). Beat the steaks well on both side. Roll them in flour and put them on hot oil. Frying depends on the size of the piece of meat. In this case, I have much larger pieces, so I stretched each side for about 10 minutes. Fry briefly from one side to the other until it gets nice, brownish patterns. Fry on low to moderate heat. Remove the meat on the plate. In the same pan add butter and finely chopped shallot, when it becomes glassy and brownish ​​add the coarsely chopped porcine, minced garlic, mint, then stir well. When the mushrooms release the juices, add the turmeric, parsley, celery leaves, salt, and pepper to taste. Let it simmer about 5-7 minutes. When the liquid has evaporated add white wine and stir well, Cook until the alcohol evaporates (about 2 minutes). Return the meat to the mushrooms, then add a water or broth, so that it completely covers the meat. When it boils, reduce to a low heat, let it simmer for up to 10-15 minutes, until thickness covered with occasionally stirring. Add a cooking cream, stir and cook another 5 minutes. Turn off heat. Serve warm dish with boiled young potatoes, rice , spinach ., fried zucchini, broccoli. Buon appetito! NOTE: Usually, porcini mushrooms are cooked less than champignons. When working with champignons, cook them for about 10 minutes longer, with control and occasional stirring, and add 3 chopped cloves of garlic to the champignons. If you use broth instead of water, then don't add Vegeta to the meat. You can add Philadelphia cheese cream to this sauce, mixed with little water instead of cooking cream, if you want. Keep the rest of the food in the refrigerator for up to 2-3 days. #food #maindish #cutlet #mushroom #sauce #steaks #delicious #simple #recipe #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.

Roasted Peppers with a wonderful Filling A wonderful summer meal that you can consume in the evening and during the day. It is easy to prepare and the ingredients of this incredible dish are peppers, cheese, eggs, tomatoes, and bacon. The irresistible and excellent fragrance will delight you. This is how it is prepared in Serbia and Macedonia, and it is slowly conquering other countries as well. Follow recipe, Ingredients: simple, total time: 60 min, 4 serving 4 red big long peppers/ cut in half lengthwise Filling: 2 eggs/ scrambled 100 g feta cheese/ diced 200 g fresh cow cheese/ or Philadelphia 1/2 Tablespoon semolina/ optional 1 Tablespoon parsley/ finely chopped, or dry parsley 3 cloves of garlic/ minced salt and pepper to taste 1 fresh tomato San Marzano/ diced 50 g smoked bacon/ diced and fried 50 g grated Trappist cheese/ or Gouda For sprinkle: 50 g Trappist cheese/ or Gouda and: little vegetable oil for frying bacon Preparation: Prepare all the ingredients as described above and follow the next steps. Wash the peppers well and cut them in half lengthwise. Clean from the seeds. You don't have to remove the stems. Set aside. Filling: In a deep bowl, add eggs, semolina, fresh cow cheese or Philadelphia cream, minced garlic, 1/2 Tablespoons chopped parsley, 1/2 amount Trappist cheese, diced tomato, salt and pepper to taste. At the end, add diced feta cheese and combine with fork all the ingredients, but gently not to crush the feta cheese. Fry the chopped bacon in a frying pan with very little oil until golden brown. Place them on a kitchen towel to absorb excess fat. Wait a few minutes, then add them to the mixture with the rest. Processing: Stuff peppers with the filling and sprinkle with other 1/2 grated Trappist cheese on top. Arrange the peppers on baking paper on an oven tray. Bake in a preheated oven at 180 °C for about 25 minutes. Decorate the roasted peppers with a little more chopped parsley. Serve warm with some vegetables or steaks. Buon appetito! NOTE: Instead of feta cheese, you can also use mozzarella or some smoked melted cheese. If you have leftover food, keep these stuffed peppers covered in the refrigerator for up to 3 days. #roasted #peppers #with #wonderful #filling #dish #meal #delicious #lunch #dinner #food #simpke #homemade #recipe #cheese #tomato #bacon #baking #oven #foodie #foolover #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Pastry Vanilla Cream Simple preparation of classic pastry cream, very easy and simple. Follow the recipe. Ingredients: simple, total time: 15 min. 6 servings 100 g of sugar 500 g of whole milk 5 egg yolks 1 teaspoon vanilla sugar/ or 1/2 teaspoon vanilla extract, or 1/2 vanilla pod seeds 50 g flour 00 Preparation: Beat egg yolks with sugar and vanilla sugar until foamy. Then add flour, mix again with mixer on low speed. Mix everything well without lumps. Pour the milk into the saucepan and heat over low to moderate heat. Separate a little milk and pour it into the egg yolk mixture and mix well. When the milk has become hot, add the mixture slowly and mix with a hand whisk until you get the consistency of the mixture you are looking for. Pour the finished cream into a bowl and cover with transparent foil so that it is directly in contact with the cream. Leave at room temperature to cool. After that, apply the cream on the pastry. Custard cream by the Spoonful Ingredients: simple, total time: 15 min, 800 g 500 ml milk 3 eggs 100 g sugar 1 vanilla pod/ the seeds 45 g corn starch Preparation: It is the same procedure as the first recipe, with the fact that it is starch and not flour. Buon appetito! NOTE: Store the cream for up to 3 days in the refrigerator. #pastry #vanilla #cream #food #dessert #simple #delicious #recipe #dessert #blog #coffeetimelena #foodie #foodlover #dessertlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cannoli with Pastry Cream Sicilian dessert in the simplest way of preparation. By purchasing puff pastry and making vanilla cream, you will have a specialty quickly ready to serve to your family and guests. Follow recipe. Ingredients: simple, total time: 55 min., 12 serving Pastries: 1 sheet of puff pastry 10 g of sugar 1 egg for egg wash powdered sugar Vanilla Pastry Cream: 500 ml whole milk 30 g of corn starch 50 g of sugar 4 egg yolks 2 teaspoons vanilla bean paste/ or seeds from one vanilla bean 1/2 teaspoon of salt Preparation: For the vanilla pastry cream: In a small saucepan over low heat, mix all the ingredients for the pastry cream. Cook the cream filling over medium heat, stirring constantly, until it thickens. It is important not to move away from the cream during cooking because when it thickens you must immediately remove it from the stove, or it will burn. Place the cream in a clean bowl and cover with plastic wrap so that it touches the cream. Leave to cool in the fridge for at least an hour. For the cannoli; Heat the oven to 200 °C. Cover the tray with baking paper and set aside. Sprinkle the puff pastry with sugar. Cut into 12 equal strips lengthwise. Spray cannoli molds or foil with cooking oil. Wrap a strip of dough around each mold, making sure that each time you turn a piece of dough, it folds over. Put the cannoli on a baking sheet and brush it with egg. Bake for about 15-20 minutes. When they get a nice golden brown color, take them out and let them cool down a bit. Remove the mold and let them cool completely. Processing: Fill a piping bag with pastry cream and fill each cannoli with the cream. Sprinkle with powdered sugar and serve. Buon appetito! #cannoli #with #pastry #cream #vannila #eggs #pastry #simple #recipe #sicilian #italian #dessert #traditional #food #homemade #cream #foodie #foolover #dessertlover #blog #coffeetimelena #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

How to prepare Vanilla Cream for Pastry For the cream, you can use just cornstarch or just flour in the same total amount to thicken it, it depends on what you want to make. With this cream, you can fill pastries, make a Mille-Feuille cake, cream puffs, cannelloni custard and even some cakes. The process of making the cream is classic and very simple, at first it may seem difficult, but if you follow each step you will see how easy it is. Follow recipe. Ingredients: simple, total time: 25 min. Cream : 500 g of milk 140 g of egg yolk 120 g of sugar 20 g of corn starch 20 g 00 flour 1 vanilla pod lemon zest to taste Preparation: Boil milk with vanilla in a saucepan over low to moderate heat. During this time, separate the whites from the yolks. Put the egg yolks in a bowl, then add the sugar, beat with a whisk or an electric mixer until they become foamy. Add flour and starch and mix until there are no lumps. Reduce the heat and pour everything into the hot milk, stirring at the same time with a whisk. Add lemon zest to taste and gently stir in the cream, cook for a few minutes until the cream almost starts to separate from the pan. Turn off the heat and cover the pan with transparent foil that rests on the cream, and leave it like that until it cools down completely. After it has cooled, mix the cream again with a hand whisk. After that, add the cream to the pastry or cakes. You can also use a cake syringe. Buon appetito! Custard Cream Vanilla Recipe 2: 3 egg yolks 65 g of sugar 25 g of corn starch 1/2 teaspoon of vanilla extract 310 g of coconut milk 40 g of cold butter Preparation: Mix egg yolks, sugar, vanilla extract, and starch with hand whisk, until uniform. Heat the coconut milk over low to moderate heat. When the milk became hot, remove from the heat and pour one part of the milk into the egg mixture and stir, add the rest of the milk and stir again, until it becomes uniform and without lumps. When the mixture has become uniform, return it to the pan and let it heat until the cream becomes thick. Stir constantly, when the cream begins to boil, cook for another 2 minutes, then turn off the heat. When the cream has reached its thickness and sticks to the hand beater, remove it from the heat and add the chopped butter and mix it into the cream while it is still hot. Transfer the finished cream to another bowl and cover with transparent foil that adheres to the cream. Leave to cool at room temperature. After it has cooled, mix the cream with a hand whisk and apply it on the pastry or cake. NOTE: Store the cream for up to 3 days in the refrigerator. #how #to #prepare #vanilla #cream #for #pastry #dessert #cake #food #cream #simple #delicious #recipe #dessertlover #patsalover #foodlover #blog #coffeetimelena #blog #foodblogger #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Strawberry Rhubarb Ice Cream Creamy strawberry rhubarb ice cream with fresh fruit. Pleasant in summer days, with fantastic taste and aroma, is a real refreshment for hot days. Follow recipe. Ingredients: simple, total time: 60 min. 750 ml whole milk 360 ml heavy cream 200 g sugar/divided 1 teaspoon salt 2 Tablespoons corn syrup 4 egg yolks 1 teaspoon corn starch 1 Tablespoon vanilla Strawberry Rhubarb Swirl: 200 g diced strawberries 3 rhubarb stalks/ chopped 100 g sugar pinch of salt Preparation: In a large pot, mix the milk, sour cream, 150 g sugar, and corn syrup over medium heat. Bring the mixture to a boil for about 1–2 minutes, then bring it to a boil. In a small bowl, mix egg yolks, 50 g sugar and cornstarch. Gradually add 250 ml of heated milk to the eggs to raise the temperature. Stir the eggs back into the pot. Stir the contents of the bowl constantly until you get a thick cream. You can do it to test with dipping a wooden spoon into the mixture and then running your finger down the back of the spoon. If the line you draw on stays there, the cream is ready. It should take about 5 minutes. Stir in the vanilla. Prepare an ice bath — there should be more ice than water. Put the freezer bags in a larger bowl and let the cream stand for 30 minutes. Make a strawberry rhubarb — by adding all the ingredients to a medium saucepan and cook until the rhubarb softens and a syrup forms. Mash the strawberries and rhubarb, leaving a couple of small pieces if you want more texture. Put in a bowl and cool. Put the cooled cream in the ice cream maker and prepare according to the manufacturer's instructions. Add strawberry rhubarb and ice cream in a bowl, starting with a mixture of strawberry rhubarb. Freeze for another 3–4 hours. Buon appetito! NOTE: If you do not have an ice cream maker, put the ice cream in a bowl and put it in the freezer. Stir the ice cream every 30 minutes for about 3–4 hours. Be sure to scrape the sides and bottom to break up the ice crystals. Use an immersion blender if you have. Keep Ice Cream for up to 10 days in an airtight box in the freezer. #dessert #strawberry #ice #cream #icecream #rhubarb #homemade #recipe #food #foodblogger #blog #coffeetimelena #ice #cream Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Vanilla Ice Cream A great recipe for vanilla ice cream, a phenomenal dessert that will invigorate you at any time. It can also be used as an addition to banana split or fruit salads. It is easy to prepare and ready quickly. Follow recipe. Ingredients: simple, total time: 45 min. 200 ml fresh liquid cream 200 ml milk 3 egg yolks 120 g granulated sugar 1 bag high quality vanilla powder/ or a vanilla pod, Vanilla bourbon from Madagascar 3 g carob flour Preparation: Put the liquid sour cream, milk, sugar and vanilla powder (or vanilla bean), carob flour in the pot and bring to the boiling point, stirring constantly with a hand whisk on low heat. During that time, whisk the egg yolks together with the remaining sugar until you get a frothy mixture. As soon as it boils milk with ingredients, turn off the heat and filter to remove the vanilla seeds. Carob flour is used to make the ice cream become creamy and not frozen, without the ice crystals that are annoying. Pour almost boiling milk over the yolks in a stream, stirring constantly with a mixer until well combined and the mixture reaches room temperature. It will take about 5 minutes. Then, at the very end, add the cream, and stir for 3 or 5 minutes, and then put the mixture in the refrigerator for at least 6–7 hours. After the break, you can store homemade vanilla ice cream in a container suitable for the freezer at least 4 hours before eating. Buon appetito! NOTE: Keep Ice Cream for up to 10 days in an airtight box in the freezer. #food #dessert #icecream #ice #cream #vanilla #simple #recipe #delicous #tasty #summer #holiday #foodlover #cakelover #dessertlover #foodblogger #foodblog #blog #cofeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pork Fillet with Porcine Mushrooms Pork fillet with wonderful pen bun mushrooms in a sauce that is quick and easy to make in combination with purée. There are a few steps that you need to do in advance before preparing this dish. Follow recipe. Ingredients: simple, total time: 45 min., 2 servings 1 large pork fillet 630 g/ cut in 1 cm thickness salt and pepper to taste 1 teaspoon bio dry spice/ Vegeta thyme/ or marjoram to taste 1 Tablespoon vegetable oil Mashed Potatoes Purée: 4 potatoes/ diced and boiled 1 cube butter/ 15 g 150-170 ml milk salt to taste Porcine Mushrooms: 250 g of dry porcine mushrooms/cut into leaves/ or fresh or frozen, 150 ml liquid/ penny bun 100 ml of white wine 35 g of butter black pepper to taste pinch of salt pinch of thyme Preparation: Pour hot water over the porcine and let it stand for 15 minutes. Save 150 ml of that water for later. If you are working with fresh porcine mushrooms, cut them into thin leaves. If they are frozen, let them stand 2 h and don't throw away liquid! Pork fillet coat with vegetable oil, rub thyme on all sides. Season with dry spice/ Vegeta, pepper, salt to taste. Wrap with transparent foil, then leave in the refrigerator for about 30-40 minutes. You can skip this step if you are short on time. After the spinning time, cut them into smaller steaks 1 cm thick. During that time, peel, and wash the potatoes, cut them into smaller pieces. B oil them in water for about 25 minutes. Mash the potatoes with a fork first, add a cube of butter, salt, and combine with a fork. Gradually add milk and stir with hand whisk at the same time. When you get the purée consistency that you want, set aside, and cover with a lid. In very little oil, fry pork fillets cut into 1 cm . Fry on all both side until well browned. Transfer the finished fillets to a shallow plate and cover. Sauté the drained porcine mushro oms in the same pan with melted butter, on low heat. Add white wine, simmer for a 1-2 minutes, let the alcohol evaporate. When the alcohol is gone, add liquid from mushroom or water, simmer 2 minute. Return pork fillets to the porcine mushrooms, sti r well ingredients, then cover with lid, cook about 5-7 minutes. The sauce must become thick during cooking. Remember, porcine mushrooms are never overcooked! Turn off the heat. Serve mashed potatoes, pork fillet with porcine mushrooms in shallow plates. Add a little juice over the purée. Buon appetito! NOTE: Do not cook porcine mushrooms for more than 10 minutes. Don't ever throw away the liquid where the porcine mushrooms are left, they give them an incredible flavor and are necessary for the sauce. Instead of white wine, you can use cognac. If you work with cognac, you can flambé the mushrooms. If you accidentally threw away the liquid from the mushrooms and did not read the entire recipe to the end, you can add broth. But then don't add salt too much on meat and mushrooms! Cover the rest of the food in a container, keep in the refrigerator for up to 3 days. #pork #fillet #with #porcine #mushrooms #puree #simple #delicious #recipe #maindish #lunch #dinner #food #easy #sauce #foodie #foodlover #foodblog #blogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Coffee Ice Cream A quick and simple treat, coffee-flavored ice cream, which we like on hot days. This recipe will appeal to all those who enjoy drinking coffee. Follow recipe. Ingredients: simple, total time: 40 min. 500 g of buttermilk 250 g of granulated sugar a pinch of salt 8 egg yolks 250 g of sweet cream 3 Tablespoons of instant coffee 2 teaspoons of vanilla extract Preparation: First heat the buttermilk, sugar, and salt in a medium saucepan over medium heat, stirring to dissolve the sugar. Beat the egg yolks in a small bowl, add 62 ml of the warm mixture to the egg yolks and mix. Then add that egg mixture to the buttermilk in the pot. Stir in the coffee granules until they dissolve. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Put the sweet cream in a bowl with a fine mesh on top of the bowl. Strain the sweet cream into the cream in the pot. Add the vanilla extract and stir to combine. Transfer to an airtight container and cool completely in the fridge for at least 4 hours, occasionally stirring the ice cream to break up the crystals. Buon appetito! NOTE: Keep Ice Cream for up to 10 days in an airtight box in the freezer. #coffee #ice #cream #dessert #simple #homemade #recipe #foodlover #dessertlover #blog #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Combined Grilled Vegetables A wonderful vegetable side dish that is fried in very little oil, it will be as if you worked on an original grill. I'm used to it, when we go to the cottage on Fruška Gora, we often turn on the grill and fried vegetables and meat on it, and it tastes fantastic, in addition to being healthy! In addition, this grilled vegetable is an ideal preparation for summer days, it definitely goes with barbecue, steak, sirloin steak, steak, chops. Follow recipe. Ingredients: simple, total time: 60 min, 3 serving 1 onion/ cut in half then thin sliced 1 medium zucchini/with skin, cut into thin slices lengthwise then cut in half 2 medium potatoes/ peeled and washed, cut into 3 mm thin rings 3 fresh long peppers/ yellow, red, green. Cleaned, without seeds, cut into lengthwise olive oil to taste 3 cloves of garlic/ minced salt and black pepper to taste Preparation: First, prepare all the ingredients as described above. You will work in the order as written in the recipe. Separate the chopped onion into thin slices by hand. Pour a little oil into a large pan and spread the chopped onion, fry on moderate heat and stir until caramelized. Add salt to taste during baking. When the onion has softened and turned brownish, take it out and place it on a larger decorative plate. After that, add very little oil to the same pan, and put the sliced ​​zucchini to fry. Fry the zucchini until they are golden brown on both sides. Add a little salt and black pepper during the cooking process. After that, take out the zucchini and put it next to the fried onions. Add a little oil to the same pan again and add the potatoes cut into thin rings. Fry both sides until golden brown. Turn them several times during baking, if they touch, don't worry. I turned them with a fork and a thin spatula. Add a little salt during frying. When the potatoes golden brown, take them out of the pan and add them to the other already fried vegetables. Now put on a cooking apron because the pepper can burn you when it's fried, the pan is already on the fire a lot and the pepper has its own juice so it can splatter. Place the prepared peppers on the shell and fry until golden brown, cover the pan and fry for about 7 minutes. After that, turn all the peppers to the fleshy part and fry the same number of them. Add salt to taste during baking. During baking, turn a total of 4 times. Personally, I don't like when they are fried a lot because I like to feel the fleshy part of the pepper. The last turn should be the peppers with the skin facing you. Sprinkle a little dry parsley and add chopped garlic and spread it on each pepper with a fork. Cover the pan and fry for another 2 minutes. Remove peppers from the pan with a thin spatula and place on a decorative plate. Drizzle a little olive oil over the peppers. Grilled vegetables are ready to be served with some barbecue, grilled sausages, steak, rump steak or chops. Enjoy every bite. Buon appetito! NOTE: For grilled vegetables, you can add carrots, eggplants, asparagus, or fennel. Keep the rest of the food in the refrigerator for up to 3 days. Heat in the microwave, in a pan or in the oven. #combined #grilled #vegetables #paprika #zucchini #onion #potatoes #dish #meal #grill #meat #food #simple #recipe #homemade #sidedish #dish #foodie #foolover #blog #foodblogger #coffeetimelena #wok #pan Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Linzer Biscuits Linzer's biscuits are originally from Austria, very soft juicy that are made quickly. Follow recipe. Ingredients: for 35 biscuits, very easy, total time: 1h 20 min. 75 g of powdered sugar 150 g of butter 225 g of soft flour 1 egg yolk pinch of salt grated lemon zest apricot jam (or as desired) Preparation: In a plastic bowl, chop the margarine into sheets that had previously stood at room temperature. Add all the other ingredients at once and beat briefly with a mixer with dough mixing attachments, when you get a crumbled mixture, put the mixer aside and knead a smooth dough by hand. Form the dough into a ball and wrap it in PVC foil, then return it to the bowl and leave it in the fridge for 1 hour. Prepare 2 baking trays from the oven and line them with baking paper. Take the dough out of the fridge and cut it into 2 parts. Put one part in the refrigerator so that it does not melt. Sprinkle flour on the work surface, put the first part of the dough, take a rolling pin and roll out the dough to a thickness of 2 mm. Take a mold for a linzer biscuit, 5 cm in diameter. Cut full circles of dough and arrange them on a baking sheet. From the rest of the dough, knead again and repeat the process until you have used up the dough. Take the other part of the dough out of the fridge. From it, make lids for linzers, you will hollow out each round of dough in the middle with a smaller shape as desired. When you have laid the lid for the linzers, put the pan in a preheated oven at 180 degrees, bake for 10–12 minutes. Also bake the linzer lids. When joining, sprinkle the lids with powdered sugar, spread the jams on the jams and assemble. Buon appetito! #food #dessert #cake #dessertlover #cookies #biscuits #linzer #celebrations #simple #jam #marmelade #recipe #cookielover #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.

Linzer Cookies I usually make Linzer cookies for the New Year, but also for the Easter holidays and my guests. They are very tasty and fragrant and melt in your mouth. Raspberry jam and coconut flour are added to these cookies. There are many recipes for preparing these cookies. Believe me, they are wonderful and do not skip them. Follow the recipe. Ingredients: simple, total time: 45 min.12–15 cookies 125 butter diced /room temperature 100 g of sugar 220 g flour /+ 25 g for work surface 50 g coconut flour 1/2 teaspoon of baking powder 1 egg 1 teaspoon vanilla aroma/ natural 100 g raspberry jam/ without sugar 1 Teaspoon sugar powder Preparation: Take a deep bowl and first mix the diced butter and sugar. Beat everything like this until you get a smooth, uniform mixture. Put flour, baking powder, coconut flour in another bowl and mix the ingredients well. After that, add 1/2 of the powdered mixture to the butter and sugar, knead with your hands or if you have a dough machine. Then add the egg and vanilla flavoring, mix again and add the remaining half of the powdered ingredients, knead the dough again. The dough must be smooth and uniform without lumps. When you have received the dough as it should be, wrap it in foil and leave it in the refrigerator to rest for about 30 minutes. After the set time, remove the dough and sprinkle flour on the work surface, using a rolling pin, roll out the dough to a thickness of 3-4 mm, no more. Scoop out the buckwheat with a sieve. Models can be in the form of flowers with a hole inside or stars, whatever you have or like. Take the baking paper and arrange the biscuits, bake in a preheated oven at 180 °C for about 10–12 minutes. Be careful not to overcook your biscuits, they must be lightly baked. When they are ready, you can combine them with marmalade or leave them alone. Sprinkle with powdered sugar. Serve when cooled. Buon appetito! NOTE : You can also use other jam that you have, for example, apricot, pomegranate, strawberries. If you want more Linzer biscuits, go for a double measure of all the ingredients. You can also combine it with chocolate, it is enough to melt 50 g of chocolate with a little oil and dip half of the biscuits into the glaze, and set aside. Keep in an airtight box in a dry place for up to 7 days. #food #cookies #biscuits #linzer #tasty #delicious #coconut #simple #recipe #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Margarita Cookies Fantastic in delicious biscuits with apricot flavor, they are made very quickly and the recipe is simple. Follow recipe. Ingredients: simple, total time 60 min. The Dough: 180 g of margarine/ or butter 1 whole egg 1 egg yolk 200 g of sugar 1/2 grated lemon peel 300 g of flour Other: powdered sugar jam that you like, I use from apricots, you can use also fill Nutella cream Preparation Whisk the margarine, egg, yolk, and sugar until foamy, then add the grated rind of half a lemon and mix with the flour. Leave the dough in the fridge for 30 minutes to make it easier to remove the mold. Form margaritas with a mold, half whole, and half with a hole. Bake for 10–15 minutes at 180 °C. Combine the baked biscuits with jam and sprinkle with powdered sugar. If you want a more festive look, prepare a filling instead of jam: Fill for a more festive look: 4 Tbsp sugar 10 Tbsp milk 2 Tbsp flour 125 g margarine Sauce for a more festive look 4 Tbsp cocoa 2 Tbsp sugar 10 ml milk 1 Tbsp margarine, the size of a walnut Caramelize the sugar. Add 10 tablespoons of milk mixed with flour to the sugar, cook a little, cool and add the prepared margarine to the cold filling. Dip the finished margaritas into the prepared sauce. Buon appetito! NOTE: Keep in an airtight box in a dry place for up to 7 days. #food #dessert #cake #biscuits #cookie #margarita #jam #simple #recipe #dessettlover #cookielover #foodie #foodblog #foodblogger #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Cookies I remember these cookies that my mom always made for me. Our house always smelled of cakes, donuts and strudels, and biscuits were every day. I keep this recipe for many years, the cookies are phenomenally soft and delicious. And they disappear very quickly. They are easy to make and a very easy recipe. Follow recipe. Ingredients: simple, total time: 40 min. 1 kg of smooth flour 300 g of granulated sugar 1 bag vanilla sugar/ 10 g 500 g of margarine 3 eggs 1 bag of baking powder/ 10 g 1 big lemon grated Preparation: Mix flour, sugar, vanilla sugar and baking powder. Then add the margarine that was at room temperature. Crumble it into a dough and rub it all together between your palms until everything is crumbly. When the margarine is completely crumbled, grate the lemon zest, add one egg at a time and knead until the dough becomes compact. Close the prepared dough in a plastic container or bag and put it in the refrigerator for a couple of hours, or best to stand until the next day. The next day, take the dough out of the refrigerator 1 hour before processing. Divide the dough into 3 parts. Roll out each piece 3 mm thick or thinner if you plan to join the jam in two equal biscuits. If you go for the regular biscuit version, you can roll out the dough about 5 to 6 mm thicker. Cut the rolled dough into molds as desired and place them in a greased pan Bake for 10 minutes in a preheated oven at 200 °C. Combine the two with jam and sprinkle with powdered sugar. Or make them only one biscuit at a time. You can dip it in the chocolate glaze to half or just sprinkle it with powdered sugar just like this. Buon appetito! NOTE: You can add orange peel instead of lemon peel. Instead of vanilla sugar, you can add vanilla flavoring. You can use mold in any form. Roll out the dough to a thickness of about 6 mm if you are making special biscuits without joining them. Keep in a dry place in an airtight box. #food #dessert #cookies #biscuits #dough #simple #recipe #delcious #serbianfood #blog #coffeetimelena #foodblogger #foodblog #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Thighs in Broth Sauce with Rice Summer meal with chicken broth, pepper, and tomato sauce and rice. Deliciously prepared in the Mediterranean way. Simple and quick preparation, in just a few minutes you will have this wonderful meal on the table. Follow recipe. Ingredients: medium, total time: 60 min, 6 servings 6 chicken thighs with skin salt and black pepper to taste 2 teaspoon red ground paprika 30 g butter 1 Tbsp Olive oil EVO 1 onion/ finely chopped 3 cloves of garlic/ minced 1 carrot/ finely chopped or blended 1 fresh pepper/ cleaned and blended 150 ml tomato pesto 200 g rice/ washed 7 times under the stream of water 300 ml chicken broth 1 teaspoon basil/ or to taste fresh parsley/ finely chopped to taste Preparation: Prepare all the ingredients as described above. In a small pot, pour 300 ml of water, put the soup cube, cook on moderate heat. As soon as it starts to boil, stir and turn off the heat. Put the chicken meat in a deep bowl, add pepper, ground red pepper and a little olive oil, mix it all well and let it rest for 30 minutes in the refrigerator. You can also prepare this the day before and let it sit in the fridge overnight. Wash the rice under running cold water 7 times. Finely chop the onion and garlic. Peel the carrot and cut it into small pieces and blend it. Wash and clean the pepper, cut it into smaller cubes and blend it as well. Set aside. Fry the seasoned chicken in a wok pan with melted butter until golden brown on both sides, about 25 minutes. While the chicken is baking, turn it over and prick the meat a little with a fork. Remove the chicken when it is well fried. Set aside. Throw out the excess fat from roasting the chicken, and leave a small part. Add the chopped onion to the same pan. Stir and fry until soft on moderate heat. (2 min.) Add finely chopped carrot and garlic, stir occasionally 3 min. Then add blended fresh pepper, fry for about 3-4 minutes, then add peeled tomato, stir well ingredients, let it simmer 3 minutes then add washed rice, simmer 1 minute, then add 1/2 of the broth and stir. Reduce heat, and stir occasionally. When the rice started to swell, add the second half of the broth and return to the pan the roasted chicken meat. Turn the meat during cooking to absorb all the ingredients. Add herb spices to taste, salt and pepper, continue cooking until the rice is soft. Cover and cook for another 25–30 minutes, with stirring occasionally. Use a wooden spoon to occasionally scrape the bottom so that the rice does not stick. When it's done, sprinkle with chopped parsley and immediately turn off the heat. Leave in the pan for up to 10-15 minutes, then serve. If desired, you can add spicy oil or a little grated Parmesan cheese. This meal goes fantastically with mashed potatoes, see the recipe here. Buon appetito! NOTE: You can remove the chicken skin. instead of tomato pesto, you can use peeled and diced tomatoes or tomato concentrate mixed with a little water. If you don't have thyme, you can use marjoram. Instead of chicken broth, you can use vegetable broth. Keep the rest of the food in the refrigerator for up to 4 days. #chicken #thighs #in #broth #sauce #with #rice #food #main #dish #lunch #dinner #recipe #simple #meat #pepper #tomato #foodie #foodlover #foodblogger #blog #coffeetimelena #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Danish Cookies Danish cookies are small temptations that are impossible to resist! They are rich in taste and are sold in classic tin boxes, they are really famous, they are usually enjoyed and served with a cup of hot tea. Here is a wonderful recipe that you can make yourself and share with your family, and children will enjoy it as much as adults. Follow recipe. Ingredients: simple, total time: 60 min. Dough: 170 g ointment butter 150 g hazelnut ground 170 g icing sugar 1 vanilla bean 2 g salt up 80 g whole milk 100 gr eggs 300 g flour 00 80 g dark chocolate drops To Decorate: 200 g Dark chocolate Preparation: How to make a Danish biscuit, so very easy, here is the procedure: Put the softened butter in a bowl, then add powdered sugar, a pinch of salt and vanilla. Mix it all well until you get a homogeneous mixture, then add one egg and mix again. Then add 1/2 of the ground hazelnuts and another egg and mix well. After a while, add half of the milk, 1/2 hazelnuts and flour, which you will partially add with a spoon, then add the rest of the milk and chocolate drops and mix well. When you have done that, it is ready to fill for the syringe, take the cut-off without cuts and pull the biscuit out of the syringe up to 5 cm long. Bake in a preheated oven at 180 °C, 20 minutes. Meanwhile, make a chocolate glaze, dip the cold biscuits in half and place them on a kitchen towel on a tray. Serve cold. Buon appetito! NOTE: Keep in an airtight box in a dry place for up to 7 days. #Danish #cookies #simple #delicious #ddessert #recipe #homemade #chocolate #tasty #easy #baking #oven #food #biscuits #foodlover #dessertlover #foodie #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.

Dumplings Delicious Dessert Lovely soft Serbian dumplings, with a nice step-by-step explanation. You can combine them with apricots and plums, and for addition after the crumbs you can use sugar, comet, walnuts, whipped cream or jam. They are really so delicious!! Follow recipe. Ingredients: cup measure 250 ml, simple, total time: 90 min. Dough: 1 kg boiled potatoes 1 cup of semolina 1 egg 1 egg yolk 1/3 cup of oil 1-2 Tablespoon of flour 1 Tablespoon of salt for cooking potatoes 1 Tablespoon for boiled potatoes For Filling: 30 plums or small apricots For Rolling Dumplings: 300 g breadcrumbs/ or ground biscuits 1/3 oil for frying breadcrumbs and as desired: sugar cinnamon whipped cream walnuts Preparation: Put a well-washed potato with the skin in a large pot, pour water over it, then add 1 tablespoon of salt and cook it (so that the fork passes through the potato quite easily). Take the potatoes out of the water, wait a few minutes for them to dry on their own, and cool down at the same time. Carefully remove the skin from the still hot potatoes. After that, mash the potatoes with a press, if you don't have one then use any other tool. When the potatoes are mashed, add oil, eggs, and semolina and gently with your hands, knead the non-sticky dough. The dough is very soft, and it should be. Mixing the dough is done with very warm potato-dough, the warmer, the better and easier. Separate pieces from the dough that are about twice the size of the fruit you are filling the dumplings with. Knead the dough lightly in the palm of your hand, then insert the plum and roll it slowly, rolling between the palms, without pressing too hard, and form a dumpling. Place the formed dumplings on a lightly floured surface so that they do not stick. Flour your palms from time to time so that the dough takes shape easily. Repeat the process with the rest of the dough. You can make rolls from the rest of the dough. Place a pot with water and salt, wait for him to throw the key. When the water has boiled, gently add the dumplings with the help of a spoon and shake the pot slightly so that they do not stick to the bottom. Dumplings that are ready will float to the surface by themselves, although you can leave them for another minute, turning them slightly. Fry the crumbs by placing them in a dry frying pan, pour a little oil over them and mix everything evenly so that they are evenly fried. Take out the dumplings with a large slotted spoon and immediately roll in the prepared fried crumbs. Roll them evenly, then place them on a larger flat tray. At the end, sprinkle everything with the rest of the breadcrumbs – for those who like it, this is the most important part. You can eat the dumplings warm or cold, they are certainly good, and when left overnight, the dough is soft and fine. Among the additions, you can use a sugar and cinnamon mixed together or without cinnamon, whipped cream, nuts, and even sweet cheese. Buon appetito! NOTE: Keep the dumplings in a box in a dry place, 5 days. #food #dessert #desertlover #dumplings #potatoes #semolina #apricots #plums #simple #soft #delicious #tasty #simple #recipe #foodblog #foodie #foodblogger #foolover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Cookie Crumbles One of the newer lemon aroma recipes only fills in even better taste, it is easy to make. Follow recipe. Ingredients: simple, total time: 35 min. 100 g golden brown sugar/ blended fine 4 tsp finely chopped lemon zest 125 g butter/ cold and cut into cubes 200 g sifted flour 1 medium egg 1-2 Tbsp icing sugar/ to sprinkle Preparation: The quickest way to make these cookies is by using a food processor. Put the caster sugar, lemon zest, butter, and flour in the bowl and blitz for 30 seconds, until the mixture has a breadcrumb texture. If you’re making them by hand, stir the sugar, zest, and flour together, then rub through the cold butter until it resembles breadcrumbs. Whisk the egg in a small bowl, then carefully pour a little into the breadcrumb mix and blitz again, until you’ve added just enough that the mix starts to clump together without feeling sticky (you won’t need all the egg). Line two large baking sheets with grease-proof paper. Sprinkle the crumble mixture onto the baking sheets to form 16 8 cm-wide circles, then chill in the fridge for 15 minutes. Heat the oven to 190 °C -180 °C fan. Just before you bake, sprinkle enough icing sugar over each of the cookies that you can only just see the dough underneath (use a tea strainer, or a mini-sieve). Bake for 12 minutes, until the edges of the cookies, are browned, then remove, leave to cool, and store in an airtight container. Buon appetito! NOTE: Keep the biscuits in a box in a dry place, 7 days. #food #dessert #cookie #biscuits #lemon #butter #easy #fast #recipe #homemade #cookielover #tasty #delicious #dessert #foodblogger #foodie #foodlover #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.