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Cake with Raspberries and Plasma Cream Lena I have made this cake for husband's birthday and I can tell you that the cake is fantasy, very delicious, juicy and melts in your mouth! The cake is sparkling and soft! You can make whenever you want, the quantities are not large. It's easy to make and ready quickly. I designed and combined the ingredients myself, I believe you will like it as much as I do. It tastes perfect. Follow recipe. Ingredients: tray 35x25 or casserole of the same dimensions, very easy, preparation time: 30 min., standing cake 1h. 20 servings Base: 200 g biscuit/ Savoyardi /Ladyfingers/ 200 ml of lukewarm milk Fill: 300 g plasma (Bambi) / ground biscuits 3 Tbsp sugar 100 ml of milk, the rest of dip Savoyard 100 g butter / room temperature 170 ml carbonated orange juice (Fanta) 200 ml sweet sour cream / whipped cream Glaze: 300 ml sweet sour cream/top of cake 50 g of chocolate +10 g butter + 30 ml milk/ for decoration patterns/ top of cake 400 g raspberries frozen or fresh + 3 Tbsp sugar (for the first base) Preparation: Take a suitable rectangular cake tin. (casserole) 35×25 cm. First, make sure that there are 200 g of Savoyard in your pan, change the order if necessary. Put 400 g frozen raspberries and 3 Tbsp crystal sugar in a deep smaller pot, stir and let stand for about 30 minutes. If they are fresh, mix with sugar, pour 60 ml of water and put on a moderately moderate heat to cook for about 5–7 minutes. When done, leave a little to cool. Heat the milk over a slightly moderate heat, we need lukewarm, then dip the Savoyard /Ladyfingers biscuits and place them in a baking tray or a plastic tray 35×25 cm side by side. Arrange them so that there is no free space. The Savoyard base is only one level. When you're done, start making cream. Cream: In a deep bowl, whisk the butter and sugar to foamy. (butter has stood at room temperature). After that, add gradually ground biscuits, carbonated orange juice and rest of milk, mix it all well with a spoon into a homogeneous and compact mixture. In another deep bowl, add 200 ml sweet sour cream, mix well until the mixture becomes foamy. Then gradually add sweet cream to the biscuit filling, mix well with a mixer into a compact cream. When you're done filling. Set aside. Processing: With the help of a spoon, arrange the raspberries on the biscuits/ladyfingers together with his juice. Arrange the filling over the raspberries, and flatten the filling well with a spatula. In a deep bowl, add 300 ml of sweet sour cream and mix with a mixer into a solid and compact mixture. When the whipped cream is ready, apply evenly over the filling with a spatula and make small waves. When you are done, put the cake in the fridge at least for 1 hour. Glaze: Stir in the chocolate, butter and a little milk, mix everything in steam stir until the mixture becomes liquid and even. Do this when the cake has stood in the fridge for 1 hour. Using a spoon, pour the patterns over the cream, invariably in curved lines. After that, leave the cake to stand for another 2 hours in the fridge. Serve dessert. Buon appetito! NOTE: If you are making this cake in a tray and if the sides of the cake are exposed, then use 500 ml of sweet sour cream and line the edges with whipped cream with a spatula or cake knife. I made the cake in a baking casserole, so I didn't need a lot of whipped cream for the pages. I believe you will enjoy this wonderful and delicious cake. Lena #food #dessert #cake #wweet #biscuits #savoyard #ladygingers #plasma #cream #chocolate #plasmabiscuits #raspberries #delicious #tasty #simple #recipe #foodblogger #homemade #lenarecipes Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Plasma Cake without Egg, No Bake Plasma cake without eggs and baking, easy and quick to make. You can also halve the amount if you have too much material. For 15 minutes, you will have dessert on your table. Follow recipe. Ingredients: simple, total time: 15 min., 15 servings Base: 600 g plasma biscuit ground 400 g powdered sugar 1 vanilla sugar/ 10 g 400 g margarine 350 ml of orange juice 100 g of ground walnuts or hazelnuts Glaze : 100 g chocolate and butter/ or 200 ml whipped cream. Preparation: Stir in the butter that was at room temperature and add 100 g powdered sugar. And mix well. Pour into another bowl ground biscuits, and the rest of the sugar , vanilla sugar, minced walnuts, mix with a spatula when you mixed and compact good put an orange juice and mix well with spatula. Then add margarine what have you mixed first and mix the mixture well with a mixer. Take a deeper mold and cover it with nylon and arrange the mixture in the mold, flatten the cake nicely with a knife and press lightly so that there are no holes. Leave the cake to cool or overnight, if you are in a hurry for 1 hour, then pour the chocolate glaze over the cake and leave to cool. Buon appetito! NOTE: If you don't like sweet too much, you can reduce the amount or replace it with stevia or honey. This cake is a different taste than the real plasma cake. #food #dessert #nobake #noeggs #plasma #cake #dessertlover #cakelover #simple #delicious #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.

Macaroni with Minced meat and Peppers in Tomato Sauce A wonderful Italian meal in a quick and easy way, you will get a fantastic and tasty dish, with the addition of ragout and paprika in combination with mozzarella pasta. Follow the recipe for this incredible meal. Follow recipe. Ingredients : simple, total time: 50 min. 2 serving 2 Tablespoon Olive oil 1 small red onion/ finely chopped 700 g minced meat beef/pork salt and pepper to taste 1 big fresh red long pepper/ or two medium, diced and blended 1 teaspoon dry oregano 1 teaspoon dry basil 1 teaspoon red ground pepper 1/2 red-hot crushed pepper/ optional 270 ml tomato paste 250 g macaroni 1 piece of mozzarella/ grated For sprinkle grated Parmesan cheese Preparation: Prepare all the ingredients as described above. Pour a lot of water and one teaspoon of salt into a deep pot. Bring to a boil over moderate heat. Once it boils, add the macaroni and cook according to the instructions. When they are ready, strain them well and leave them in a colander. In a large wok pan, add the finely chopped onion and fry until it softens and becomes transparent. After that, add the minced meat and mix well, season to taste, cover and stir occasionally. Cook about 15 minutes. After the elapsed time, when liquid of meat evaporated uncover pan add blended peppers simmer about 7 minutes, then add basil, tomato paste, red ground pepper, red crushed pepper, oregano, and season to taste (salt and pepper), stir and cook for about 20–25 minutes. Add a 100 ml water as needed. After the time has elapsed, add the cooked macaroni, combine the ingredients well. Sprinkle with mozzarella grated cheese and cover. Cook for another 1-2 minutes. Serve warm in plate with grated Parmesan cheese to taste. Buon appetito! NOTE: You can also add 2 cloves chopped garlic if you like, this time I didn't add it. It's still delicious without it. If you have enough of this sauce left, store in the refrigerator for up to 2 days. Add more macaroni and tomato sauce as needed. #macaroni #with #minced #meat #and #peppers #in #tomato #sauce #ragout #food #meal #lunch #dinner #simple #main #dish #recipe #recipies #foodie #foodlover #foodblogger #blog #coffeetimelena #blogger #Italian #delicious #cooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Crispy & Juicy Fried Chicken My fantastic recipe how to make yourself a chicken to be crispy and juicy, you can combine it with some sauces or simply eat it the way it is. I don't add any spread to myself, because I like to feel chicken meat. You can make baked potatoes or mashed potatoes, rice or any other vegetable you like as a side dish. You can eat cold and hot, as you like. Follow recipe. Ingredients: very easy, total time: 35 min., 4 persons 1 kg of chicken meat Chicken Marinade : 1 liter of water 1.5 Tbsp salt 3 cloves of garlic, finely chopped Powdered Ingredients: 150 g flour 90 g corn starch 1 tsp chili powder 1 tsp paprika powder 1 tsp pepper 1 tsp garlic powder 1 tsp baking soda Liquid mixture: 80 g powdered ingredient mixture, separate what did you mix before 1 Tbsp Vinegar 1 egg 1-2 Tbsp flour 220 ml of water For sprinkle on the chicken before frying: 1 Tbsp garlic powder 1 tsp vinegar For Frying: Lot of oil Preparation: Chicken marinade: In a deeper bowl, pour 1 liter of water and add 1.5 tablespoons of salt, stir with a hand wire whisk. Add 3 finely chopped garlic, put the chicken meat in that liquid for 30 minutes and cover it with a transparent foil. Powdered ingredients: In another bowl, pour: 150 g of flour, 90 g of corn starch, 1 teaspoon of chili powder, 1 teaspoon of paprika powder, 1 teaspoon of pepper, 1 teaspoon of garlic powder, 1 teaspoon of baking soda and mix it all with a wire whisk to combine well. Separate 80 g of that mixture (Powdered ingredients), set aside. Put it in another bowl with more dry ingredients1 Tablespoon of vinegar, 1 egg, 1-2 Tbsp flour and 220 ml of water, and mix it well with a hand mixer until the mixture is well combined and set aside. Processing: After 30 minutes, take the chicken, drain the water, and add 1 full tablespoon of garlic powder, add 1 teaspoon of vinegar and mix it all well to absorb the meat. Put a lot of oil (300 ml-400 ml), in a deeper pan and wait for it to heat up well. During that time, roll the chicken first in the powder mixture, and then in the mixture that you whipped with the egg. After that, roll the chicken well into the flour again and shake off the excess flour, then put them in hot oil to fry for 8–10 minutes, until they get a golden brown color. Place the finished chicken on a plate with kitchen pepper to absorb the excess oil. Serve warm with french fries or some other side dish that you like best. Buon appetito! #food #maindishes #crispy #chicken #fry #juicy #homade #recipe #simple #foodblogger #Tasty #delicious #homemade #foodblogger #coffeetimelena #foodie #delicious #tasty #recipes #foodstagram #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pork Juicy Cutlets Tasty and juicy Serbian-style cutlets. Simple and quick, you will enjoy eating them! Follow the recipe. Ingredients: simple, total time: 50 min. 2 serving pork chops-cutlets / 400 g in weight and 3 cm thick 4 Tablespoons olive oil EVO to taste salt and black pepper to taste 2-3 teaspoon sweet paprika powder/ smoked sprigs of thyme/ or dry thyme 3 cloves of garlic/ minced 45 g butter Preparation: Wash the pork chops, dry them well with a kitchen towel. Coat with olive oil, salt, and pepper on both sides. After that, rub smoked ground pepper on both sides. Place on a plate, cover the cutlets with cling film and put in the fridge for 30 minutes. Finally, take a steel pan, pour 2 tablespoons of olive oil and heat it well. Place the cutlets and fry for 2 minutes on each side. It takes a total of 12 minutes, frying. Every 2 minutes, turn the chops, including the bones. During frying, add thyme, garlic, and put 15 g of butter on each cutlet. Cover the cutlets with butter juice and turn them. At the end, add a little water to make the sauce even juicier. Serve warm with sauce and side dish of your choice. Buon appetito! NOTE : Thinner cutlets are fried for 10 minutes, depending on thickness. Instead of salt, you can use Vegeta organic dry seasoning. As a spice, you can add a fresh sprig of rosemary. You can keep the rest of the cutlets at room temperature, but with the provision that they can be eaten later. Keeps in the fridge for up to 2 days, covered. #Pork #Juicy #Cutlets #maindish #dish #lunch #meal #meat #simple #recipe #delcious #tasty #food #foodie #meal #easy #blog #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.

Grilled Vegetables with Sausages and Rice A wonderful and quick summer meal with grilled vegetables, rice, and Carniola sausages. It is very tasty and juicy. The preparation is very quick and simple. Follow the recipe. Ingredients: simple, total time: 55 min., 4 serving 1 zucchini/ peeled and diced 1 eggplant/peeled and diced 1 onion/ cut in half and into thin slices 2 red long peppers/ cleaned, without seeds, cut into rings 200 g brown mushrooms-/ cut into leaves 1 teaspoon oregano 1 teaspoon cumin seeds salt and pepper to taste 2 Carniola sausages/ cut into rings 3 Tablespoons Olive oil EVO 150 ml cup white rice + 400 ml water/ or 100 g rice 1 Tablespoon fresh parsley/ finely chopped 20 g butter Parmesan cheese grated for sprinkle/ optional Preparation: First, prepare all the ingredients as described above. Do the rice first by washing it under running water, several times. It is better to put it in a fine colander, and rinse it 7-8 times. Leave for a few minutes to drain well. Pour olive oil into a small pan and set it at a moderate temperature. When the oil is heated, add the rice, reduce the heat and stir. Fry for about 2 minutes and add 150 ml water. Leave it on a slightly moderate heat to simmer for about 3 minutes while stirring. After that, add 1/2 teaspoon of salt and black pepper to taste, and add the rest of the water (250ml). Cook for about 15 minutes. After that, sprinkle chopped parsley. The rice is ready when it swells and softens. Turn off the fire and cover the pan. When you're done with that, then move on to grilled vegetables. Put the prepared vegetables and mushrooms close to you because you will always need them close by like sausages. Add olive oil to the wok pan and wait for it to heat up a bit. Add the prepared onion and simmer for 3–4 minutes until it becomes transparent and slightly yellow. After that, add eggplant, zucchini and peppers, mix everything well, add spices, salt, and pepper and cover the pan, Cook for 15 minutes. Stir occasionally. After the elapsed time, add the prepared sausages cut into rings and the oregano spice and cumin, stir well ingredients, let it simmer 10 minutes covered, with occasionally stirring. The sausages should be slightly browned. After the elapsed time, add sliced thin mushrooms, and stir. When the mushrooms release their juice, you should wait for it to evaporate, then add butter and stir all the ingredients well. Always control the taste. Mushrooms normally like pepper. When you have a delicious juice, you can now slowly add the rice. Mix all the ingredients and see if the taste suits you, add spices as needed. Serve warm, sprinkle with grated Parmesan cheese. Buon appetito! NOTE: You don't have to add sausages if you don't want to, especially if you're on a strict diet. Among other vegetables, you can add tomatoes, carrots, asparagus instead of sausages. You can make these grilled vegetables in the oven without rice. You can also add hot peppers, garlic and thyme as a spice. Parmesan cheese is also optional to add at the end if you don't have it. Store the meal covered in the refrigerator for up to 3 days. #grilled #vegetables #with #sausages #and #rice #simple #holkiday #recipe #food #meal #lunch #maindish #dish #delicious #foodie #foodblog #foodblogger #easy #quick #coffeetimelena #blog #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Omelet Panzerotti for 10 minutes A wonderful, rich and healthy breakfast is ready in just 10 minutes. Oatmeal is rich in proteins, proteins, and selenium. It is easy to prepare and can be eaten by two people. Follow recipe. Ingredients: simple, total time: 10 min, 2 servings 3 eggs 1 small long red fresh pepper/ or 1/2 of big, cleaned, without seeds, cut into rings 1 small leek/ cleaned and finely chopped and 30 g bacon/ diced 1 Tablespoon mozzarella/ grated Olive oil salt and pepper to taste Preparation: Beat the eggs well with a little salt, add the oregano. Set aside. Wash and finely chop the leeks and put them aside. Wash the peppers, remove the stems and remove the seeds. Cut into circles. Cut the bacon into cubes and grate the mozzarella. Heat a little oil in a large frying pan over moderate heat, add the bacon and fry until transparent. Immediately after that, add the leek and pepper, mix the ingredients and add the spices. Fry the ingredients with the lid on and stir occasionally for about 15 minutes. When the vegetables have softened, pour over the eggs, make circle movements with the pan to mix the eggs with all ingredients. If there is any egg liquid on top, spread the eggs in a circular motion. Bake for about 5–6 minutes. With a thin spatula, separate the eggs from the pan in a light circular motion. When you see that there is no liquid at the top and that the eggs have already formed into an omelette, sprinkle with mozzarella, and now it's time to fold the other half with a spatula. With a light movement, support the omelette and quickly fold it onto the other part, cover and bake for another 2 minutes. Since the omelette is quite rich, gently remove it with a spatula on a plate and serve it warm with a slice of bread. This omelette is ready for two. Buon appetito! #omelet #panzerotti #for #10 #minutes #eggs #paprika #leek #bacon #Mazzarella #simple #delicious #breakfast #meal #easy #food #healthy #tasty #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.

Classic Cream of Mascarpone These are classic mascarpone cream recipes, which are ideal for complementing desserts and pastries. There are several recipes based on them, and I singled out 3 that are used the most in Italy. Depending on what you need and which cake you want, you can opt for one of these offered. Follow instructions. Mascarpone Pasteurized Cream Ingredients: 500 g Mascarpone 2 Tablespoons of granulated sugar 4 egg yolks 1 teaspoon of Marsala/ or other liquor Syrup : 40 ml water 80 g sugar Preparation: In a bowl, beat the egg yolks with 20 g of sugar until the mixture becomes light and foamy. Now prepare the syrup. Add sugar (80 g) and water to the pan, mix gently and cook on medium heat until it boils. The temperature should be 121 °C. A kitchen thermometer will help you with that. If you don't have a cooking thermometer, then observe the syrup. When it starts boiling, and thickens without darkening, it is ready. Remove the syrup from the heat and slowly pour in the egg yolks, whisking constantly with an electric whisk. Whisk until the mixture is completely cooled. In this way, you get cream for many desserts and other pastries. Put the mascarpone (at room temperature) in another bowl and remove the whey. Soften slightly with a spatula and gradually pour the egg yolk mixture that you prepared earlier. You can use a mixer on low speed or a spatula. The mascarpone cream is ready. You can also add a little whipped cream (about 100-200 g) to this mixture if you wish. How to prepare mascarpone cream with raw eggs? Classic Cream Mascarpone of fresh Eggs Ingredients: 500 g Mascarpone 100 g granulated sugar 4 eggs 1 teaspoon Grand Marnier Preparation: Separate the yolks from the whites. Beat the egg whites with sugar (add it gradually) and liqueur until you get a triple mixture. Add the egg yolks one by one and beat with a mixer at the same time. Soften the mascarpone (removing the whey) and add gradually to the egg white mixture.  Beat with a hand whisk using a gentle mixing technique from the bottom up while doing so be careful not to break the egg white. This depends on how well you beat the eggs. The cream is ready! NOTE : If the cream is firm, you can add about 100-200 g of whipped cream. Keep the finished creams in the refrigerator for up to 3 days. Mascarpone Cream Ingredients for mascarpone cream: 500 g of mascarpone 350-400 g of whipped cream 100 g of powdered sugar/ can be more if you like it sweeter Preparation: Use a mixer to whip the cream into a stiff mixture. In the second line, mix the mascarpone and powdered sugar with a mixer, until the ingredients are well combined. Gradually add the whipped cream to the mascarpone mixture and mix constantly on low speed. Combine all the ingredients and mix until it becomes smooth and homogenous. Cream is ready. Enjoy in dessert! #classic #cream #mascarpone #dessert #pastries #simple #recipes #homemade #tart #delicious #easy #creamy #eggs #butter #dessertlover #foodlover #blog #foodie #foodblogger #Coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

San Marzano Homemade Sauce Thick San Marzano sauce is very delicious topping for pizzas, addition for ragù, goulash, and soups. It is made quickly, easily and simply. For this recipe you will need sterile, clean jars with new lids, a blender, and your will. Follow recipe. Ingredients: simple, total time: 80 min. 1.5 kg of tomatoes San Marzano 600 g of fresh red paprika 1 head of garlic 1 bunch of parsley some fresh basil black pepper to taste 1 Tablespoon of salt 1 Tablespoon of sugar olive oil to taste sterile jars and lids Preparation: Wash the tomato well, cut it in half and clean it from the green part and then cut it into square pieces. Clean one head of garlic, then cut it in half. Place the sliced ​​tomatoes and garlic in a blender and blend well into a mushy mixture. Pour into a pot with olive oil and cook over moderate heat. During this time, clean the peppers from the stalks and from the seeds, which you have previously washed well. Cut the peppers into cubes and also blend them. After all the peppers have been cleaned and blended, add them immediately to the tomato sauce, mix and reduce the heat. Cook for about 60 minutes, with occasional stirring. While it is cooking, clean the parsley and chop the basil into smaller pieces, add to the blender and chop. Near the end of cooking (15 minutes before the end), add pepper to taste, a spoonful of sugar, a spoonful of salt, basil and parsley, mix it all and continue cooking for another 15 minutes. Turn off the heat. Pack the hot sauce into sterile jars and close with clean and new lids. See the process of sterile jars here. Turn the jars upside down on the lid, leave them in that position until tomorrow. Keep in a cool and dark place. Homemade tomato sauce made in this way is an excellent addition to ragù, goulash, pizza toppings, soups, etc. Buon appetito! NOTE: If you want, you can also pack them in long sterile bottles. Keep the jars in the refrigerator for up to 3 months. The sauce made in this way can be packed in special boxes and refrigerated and used for up to 6 months. When you take them out of the freezer, make sure you do it the day before and put them in the fridge. Before preparing food, put it at room temperature. You may be interested in other recipies: Bolognese Ragout , Beef Goulash Hungarian , Gnocchi in Sauce , Parmigiana Melanzana with Ragù Sauce , Tomato Basil Sauce , Rinflaish Sauce Tomato , Pasta with Tuna in Tomato Sauce #san #marzano #homemade #sauce #topping #italian #tomatoes #simple #recipe #food #pizza #goulash #paprikash #ragu #pasta #easy #cooking #sterile #jars #delicious #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.

Matavilz Salad Songino, or soncino or valerianella is a widely used salad vegetable due to its particular and characteristic taste which goes well with other foods. It is rich in vitamins and mineral salts. It brings various benefits to the body, serves as a medicine against anemia and as a necessary detoxification. They are also suitable for the intestines and kidneys. Valerianella is better known by dialect names such as soncino or, in the Trieste area, matavilz. It is a salad that is traditionally harvested only in the coldest months of the year, while today it is easily found everywhere. Follow recipe. Ingredients: simple, total time: 15 minutes, 1 serving 1 boiled egg/ 10 minutes 1/2 bunch matavilz/ well washed pinch of apple acid vinegar salt to taste 5 cherry tomatoes/ diced olive oil to taste Preparation: Prepare all the ingredients according to the above. Wash the matavilz salad well, to remove all impurities. Remove excess stems, dry with gentle movements of a kitchen towel. Put it in a medium deep bowl, add a little vinegar, pour the chopped tomatoes with olive oil, add salt to taste. Cut the boiled egg into 4 parts and spread it in the bowl and stir. Your salad is ready to serve. Buon appetito! NOTE: Matavilz is used in the food sector and is rich in important nutrients: chlorophyll, vitamins A, C, some B vitamins and mineral salts such as potassium, iron, calcium, and phosphorus. Its caloric intake is very low: only 20 kcal per 100 g. Valerianella is known for its refreshing and digestive properties because it stimulates the activity of the liver, kidneys, and intestines. It is also food with purifying, diuretic and revitalizing properties. Very digestible, generally suitable for those who cannot digest green salad and have a mildly irritated gastrointestinal system. Since the valerian salad is washed well to remove the soil from it (and it is preferable to avoid packaging in which the product loses a good part of the micronutrients), the yellowed leaves must be removed. This green salad can be used as a base for any salad. For a rich winter salad, you can combine: — clean green salad with some washed and coarsely grated celery, — avocado cut into cubes and a couple of cubes of toasted wholemeal bread rubbed with a slice, i.e., It can be seasoned with a little oil, a little brown salt, marjoram, or basil and grated fresh ginger root. #matavilz #salad #songino #soncino #valerianella #simple #delicious #recipe #food #easy #healthy #healthyfood #egg #tomatoes #avocado #greensalad Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cuban Cake A beautiful delicacy that wins the hearts of the elderly and the young. The recipe is easy and simple and ready quickly. It consists of 3 crusts, which you will divide in one baking and fill with cream with the addition of Nutella. The decoration can be with crumbled cocoa biscuits, or you can cut a thin layer of the disc and then crush it into a super chop. A real delicacy that refreshes on summer days and goes incredibly well with a good cappuccino or coffee. Follow recipe. Ingredients: simple, total time: 60 min., 8 serving Bark: 4 eggs 150 g granulated sugar 180 g flour 00 5 g baking powder/1 teaspoon 50 g bitter cocoa Syrup for Bark: 100 ml water 1 Tablespoon granulated sugar 2 cup of coffee/240 ml 20 ml rum/ optional Cream: 400 ml cream for dessert 100 ml Nutella 1 cup of coffee/120 ml Preparation : Bark: In a deep bowl, add the eggs and sugar and beat until foamy until the mixture becomes light, shiny and foamy. Beat on high speed with a mixer for about 10 minutes. In the second line, sift the flour, baking powder and cocoa. After that, add to the egg mixture. Use a spatula to mix the dough with light movements from bottom to top. Combine the mixture well. Pour this mixture into a round greased mold (butter and flour), on which you have placed baking paper. Bake the prepared sponge cocoa cake at 180 °C for about 30 minutes. During this time, prepare the cream. Cream: Beat the sweet cream until firm, then add the coffee, mix at the same time with a mixer, then add the Nutella, mix until you get a soft consistency. Put the finished cream aside and make the syrup for the crust. Syrup for Bark: Mix water, coffee, and sugar in a small saucepan over low heat until the sugar dissolves. Turn off heat. Leave aside to cool. When the syrup has cooled down, add the rum and mix. Processing: Divide the cocoa bark into 3 equal parts. Cut a small part of the disk of the top cover, so that you have some crumbs for decoration, or you can leave it as it is and decorate with some crushed cocoa biscuits. Place the first biscuit on a decorative flat plate and pour a well of syrup over it. After that, cover with the filling evenly and flatten. Place the second disk of crust and repeat the bath with the syrup and place the filling again evenly and level. Put the third disk of crust, bathe it in syrup and put the filling and repeat the process. After that, decorate with crumbs of bark (a thin disc layer that you cut), over the filling or add cocoa crumbled biscuits. Put the cake to cool in the refrigerator for 2 hours. After spinning time, cut this wonderful Cuban cake that will cool you down on summer days. Buon appetito! NOTE: You can divide this cake and keep one part in the freezer for up to 3 months. Instead of cream for dessert, you can use vanilla cream without the addition of lemon. You can add cappuccino powder to it. You don't have to use rum liqueur if you don't have it, or it's because of the kids. Keep the cake in the refrigerator for up to 5 days! #cuban #cake #dessert #food #simple #delicious #recipe #foodie #dessertlover #cakelover #easy #homemade #summer #holiday #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fig Compote Fig compote is very simple to prepare, a fantastic delicacy and very healthy. You can prepare it in jars and prepare it for the winter. Look here procedure for jars . Follow recipe. Ingredients: simple, total time: 30 min 350 g figs 5 Tablespoon granulated sugar for jar rosette/ as desired Preparation: Wash the figs well and remove the stems. Wash the jars and put 5 spoons of sugar in each one and, if desired, a rosette leaf. Add the figs, add water and close the lids. Arrange the jars in a pan of water. Place the pan on the fire and cook for 10 minutes to close the lids. Take out the jars with the compote and turn them upside down until the fig compote cools completely. Buon appetito! #figs #compote #compote  #jars #sugar #water #dessert #food #homemade #dessert   #dessertlover    #tasty   #delicious   #cake   #pie  #fruit  #easy   #simple   #recipe   #foodblog   #foodie   #foodstagram   #food   #tasty   #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.

Mango Compote A beautiful exotic mango compote that can be used as an addition to other desserts. It is easy to prepare and very simple. Follow the recipe. Ingredients: simple, total time 20 min. 500 g pieces of fresh mango/ or frozen 2 Tablespoons of sugar 1 lime juice 1 lemon juice Preparation: In a small saucepan, mix the mango, sugar, lime, and lemon juice. Cook over a medium heat, allowing it to bubble, soften and reduce, for 10 minutes, stirring often. You can serve cold or warm with waffles, pancakes, ice cream, yogurt, etc. Buon appetito! NOTE: You can pack these mango dressings in sterile jars and keep them in the fridge for up to 3 days. #mango #compote #addition #dessert #simple #recipe #food #syrup #delicious #easy #waffle #pancajes #yogurt #icecream #foodie #foodlover #dessertlover #foodporn #homemade #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Quince Compote Quince compote is an excellent choice to sweeten yourself in these autumn and upcoming winter days. This delicacy takes us back to old times and reminds us of our grandmothers' kitchen. In addition to the fact that this Asian fruit compote is extremely tasty, it is also splendid for health. It is recommended for babies, pregnant women, people with digestive problems, as well as those suffering from anemia. Unfortunately , the quince is somewhat neglected as a fruit because it is not usually eaten raw. Although it has an attractive and sweet smell, its taste is slightly bitter and sour. However, in recent years, sweets made from quince are making a comeback. Quince jam, compote, sweets are made again. Quick and easy recipes for quince compote, which is inevitable in these autumn days. Follow instructions. Ingredients: 5 liters of water 1 lemon squeezed juice/or one bag of citric acid 5 kg of quince 750 g of sugar Preparation: Add limontus (citric acid)or lemon juice to 2 liters of water. Wash the quinces, remove the pits, peel them and cut them into cubes. After that, put the pieces of quince in the water with citric acid. Transfer the quince to sterilized glass jars. Add 5 tablespoons of sugar to each jar on top. Pour clean water over the quinces, close the jars and shake well so that the ingredients in the jars are mixed as well as possible. How is the compote pasteurized? When it comes to quince compote, pasteurization is done as follows: put the jars in a larger pot or deep pan, and put a cloth on the bottom. I recommend that you wrap each jar with a cloth, because during cooking there is a possibility that the jar will break and burst. It is important that the jars in the pan do not touch each other. Then, it is necessary to add water one finger under the lid. During pasteurization, the temperature should be below 100 degrees C, which means that the water must not boil. The pasteurization process starts as soon as the water starts flowing. Let the water run for an hour and a half, then turn off the stove and leave the jars to cool in the warm water. The best recipe for winter squash is quince compote for winter squash Many recipes recommend the use of preservatives for the preparation of winter soup. However, it has been proven that the preservative is harmful to health. This also applies to salicyl, which is usually put in compote or sweet. What you need to know is that fruit in compote is only preserved by standing. Therefore, it is not necessary to add these harmful substances to it. That's why the quince compote for winter squash recipe that we recommend does not contain preservatives. Ingredients: 5 kg of quince 400 g of sugar 5 liters of water 1/2 lemon juice or 1/2 limuntus (citric acid) vanilla bean clove cinnamon stick. Preparation: First, sterilize the glass jars. Put them in the oven at 100 °C for 30 minutes. Add lemon juice to the water, then wash, clean and peel the quinces and cut them into pieces. Then add quince, vanilla, cloves, and cinnamon to a large pot with water and lemon juice. These spices will give a special aroma to the compote. Let the water boil and wait 15–20 minutes, let it simmer. Check whether the quince has softened enough. Add the mixture to the jars and seal well. I recommend that you turn the jars upside down and leave them like that during the night, this process vacuums them. Quince and Apples in compote for added taste A mixture of quince and apple in the compote can help you highlight certain flavors. If you want the compote to be more sour, choose sour, red or green apples. On the other hand, if you want the compote to be sweeter, we recommend yellow, golden delicacies. For this quince and apple compote, the recipe can vary depending on the type of apples you want. Usually, 250 grams of sugar is added to a liter of water, but since apples are sweeter, we can reduce that amount a little. Ingredients: 2 quinces 4 yellow apples 1 liter of water 5 Tablespoons of sugar 1 cinnamon stick 3 cloves 1 lemon juice or one limontus(citric acid) 4 Tablespoons of white wine Preparation: Place water, lemon juice, cloves, cinnamon, and sugar in a large saucepan. Next, wash, peel and chop the apples and quince into bite-sized pieces. Wait for the water to boil and add fresh fruit. Let the syrup boil for twenty minutes to half an hour. At the end, for an even better taste, add 4 tablespoons of white wine. Mix, then add the compote to the jars. Turn the jars upside down and leave them overnight. Quince compote with Walnuts If you are a fan of your grandmother's kitchen, we recommend this old recipe — quince compote with walnuts and honey. It is quick and easy to prepare, and it is also extremely healthy, because this recipe does not require sugar. Ingredients for 1 jar: 1 quince 1 teaspoon of cinnamon 5 walnuts 1 Tablespoon of honey Preparation: Clean and cut the quince into cubes, add to the bowl, and then pour enough water to cover the quince pieces and sprinkle with cinnamon. Let the syrup boil, then add honey as a sweetener. Instead of honey, you can add other sweeteners, such as stevia or maple syrup. Remove the pan from the oven and allow the mixture to cool slightly. During this time, finely chop the walnuts. There should be no more than 4.5 walnuts in each jar, otherwise the compote will be more bitter. Close the jar tightly and turn upside down overnight to vacuum. Store the compote in a dark and cool place, but we believe that it is so tasty that you will eat it in a couple of days. What kind of compote can babies eat? Babies have a very limited range of foods that their stomachs can digest well. Their diet is as light as possible, and food in the form of porridge and solid food is slowly introduced to them. Due to the large amount of fiber, quince is an excellent choice for feeding babies. And homemade quince compote is a very nutritious and light meal for them. This compote contains only two ingredients: 1 quince and 200 milliliters of water. Chop the quince as small as possible and cook it in water. Let it simmer for 20 minutes to half an hour. When the porridge has cooled down a little, it is best to blend it with a stick blender and make a delicious porridge. For children older than one year, you can add a teaspoon of honey to this recipe. Feed the baby compote while it is still warm, and store the rest in the refrigerator and eat it in a couple of days. Buon appetito! #quince #compote #dessert #cake #syrup #dessert #delicious #simple #recipe #food #cake #easy #homemade #juice #dessertlover #foodie #foodblogger #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.

Tagliatelle with Porcine and Shrimps The preparation of tagliatelle with porcine and shrimp is really very simple, and the meal is delicious, in just half an hour, you will have a wonderful and healthy meal on the table. Follow recipe. Ingredients: simple, total time: 30 min. 4 serving 350 g egg tagliatelle 300 g porcine mushrooms 450 g shrimps 1/2 onion/ finely chopped 2 cloves of garlic/ minced 50 g butter 1 glass of white wine/130 ml 4 Tablespoons extra virgin olive oil 1 bunch parsley/ finely chopped salt to taste black pepper to taste Preparation: First start with the prawns, we will need them for marinating. Clean the prawns, remove the guts, wash them, dry them and put them in a bowl. Add white wine, 3 tablespoons of oil to that bowl, mix, cover with transparent foil and leave to marinate for 1 hour, stirring occasionally. During this time, clean the porcine mushrooms, scraping off all the soil and dry them with a damp cloth. Cut them into strips and fry them in a pan with butter for about 5 minutes. Season with salt, add pepper to taste. Finely chop the onion and put it in a large pan together with 2 minced cloves of garlic and a little oil. Fry them for about 5 minutes, add only the prawns and fry for about 1-2 minutes. After that, add the marinating liquid, let the alcohol evaporate, add a little salt and turn off the heat. Pour a lot of water into a deep pot, add salt (1 teaspoon of sea salt), wait for it to boil. Add tagliatelle to boiling water, cook tagliatelle alla dente. Follow the instructions. Drain them while still al dente in the pan with the prawns, add a few ladles of pasta water, mushrooms, and finish cooking. With the fire off, add pepper, chopped parsley and a little oil. Then mix tagliatelle with porcine mushrooms and shrimps, plate and enjoy hot bites. Buon appetito! #taglietelle #with #porcine #and #shrimps #food #maindish #meal #lunch #foodie #foodblogger #foodblog #blog #coffeetimelena #mushrooms #pasta #mediterranean #simple #delicious #tecipe #seafoofd Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cocoa Shortbread A wonderful cocoa tart, it goes fantastically well with mascarpone cream and with the addition of fruit of your choice, or cocoa glaze. It is easy to prepare and ready quickly. You can make it in the shape of a heart or in a regular mold. Follow the recipe. Ingredients: 22 cm mold, simple, total time: 60 min. 450 g 00 flour 4 medium egg yolks/ room temperature 300 g of butter/ room temperature 50 g of bitter cocoa 200 g of powdered sugar Preparation: Mix all the dry ingredients in a deep bowl. Beat the butter until foamy and add eggs to it, mixing at the same time. Add all the dry ingredients and mix by hand until the ingredients are combined. Divide the short dough into two parts. Roll it with a rolling pin directly on the baking paper to make it easier to transfer it to the tray. The dough must be thin and not thick. Cut the formed dough with a knife in the shape of your mold. Transfer the dough to the mold, prick it with a fork, put it in the freezer to rest for 10 minutes. Alternatively, 20-30 minutes in the fridge. Bake at 170 °C for about 20 minutes. Prepare your cream for tart, and decorate with some fruits from your imagination. Leave to cool for 1 hour in the refrigerator, then cut into slices. Buon appetito! NOTE : You can shape this dough in the shape of a heart. By tailoring it according to your mold, if you have one. That way it will look even more beautiful and decorative. This way, you will have two parts of the heart sewn together with cream inserted between them, with the help of a cake syringe, in the form of thicker tears. Use the dessert for up to 3 days. Store in a cool and dry place. #cocoa #shortbread #simple #recipe #dessert #tart #homemade #dough #easy #recipe #food #cake #pie #delicious #mascarpone #cream #filling #foodie #foodblog #dessertlover #cakelover #foods #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cheesecake Lemon A wonderful and light, refreshing dessert for summer days. It is prepared very simply and quickly! With a base made from the ingredients of ground biscuits and lemon cream and a lemon-flavored gelatin glaze. Follow recipe. Ingredients: ring mold 20-22 cm, simple, total time: 55 min. 10 servings Base: 1 lemon juice 200 g ground biscuits 80 g butter Cream: 170 g mascarpone 150 g spreadable cheese 125 g lemon yogurt 120 g powdered sugar 8 g gelatin sheets 200 g whipping cream for desserts Ingredients for lemon jelly: 2 Tablespoons cornstarch (the juice) 200 ml water 1 lemon juice 80 granulated sugar Preparation: Base: Blend the biscuits until fine, then mix with the melted butter and lemon juice. Mix until you get a homogeneous mixture. Place the mixed biscuit mixture in a cake tin lined with baking paper, or you can use a ring of tin and a flat tray. After that, put it in the fridge to set for about 20 minutes. Cream: In the meantime, take the rest of the ingredients, whip the cream until stiff and refrigerate until ready to use. With the help of an electric mixer, mix the yogurt, mascarpone and lemon juice, add powdered sugar until the mixture becomes creamy and smooth and finally mix in the lemon zest. Now take the gelatin, which you have to soften for about 10 minutes, in a glass with a little water. Squeeze it and put it in a small saucepan with two tablespoons of hot milk and add it to the mixture, cheese evenly. Lightly mix the whipped cream with the cheeses so that it does not fall apart, pour the mixture on the biscuit base, level it well and put it in the refrigerator to harden. Lemon jelly: In a saucepan, pour sugar, cornstarch and lemon juice, mix the ingredients well, then add water and boil over low heat, stirring often when it boils. When it becomes jelly, turn it off and let it cool. You can give it a stronger yellow color by adding food coloring or a little saffron. Once cool, pour it over the cheesecake as a finish, refrigerate for at least 5-6 hours or better overnight, or if you're making it in the morning until night. Cut the cold cake into slices and enjoy with this delicious cold lemon dessert! Buon appetito! NOTE: Keep the finished dessert in the fridge for up to 3 days. #cheesecake #lemon #dessert #cake #simple #recipe #delicious #biscuits #cream #base #easy #recipies #homemade #foodie #fooblog #foodblogger #coffeetimelena #dessertlover #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Vanilla Macarons Vanilla macarons is a French dessert that everyone loves, it is literally the symbol of French desserts. You can make them with many flavors: chocolate, vanilla, pistachio, etc. Very simple and quick to prepare. Follow recipe. Ingredients: simple, total time: 1h, 22-25 macarons Vanilla Macaron Shells: 100 g almond flour/ spooned and leveled 105 g powdered sugar/ spooned and leveled 3 large egg whites/ room temperature 100g granulated sugar 1 tsp vanilla bean paste/or extract Vanilla French Buttercream 100 g granulated sugar 30 ml of water 2 large egg yolks/room temperature 115 g unsalted butter/room temperature 1 tsp vanilla bean paste/or extract pinch of salt Preparation: Vanilla Macaron Shells: Sift the almond flour and powdered sugar and set aside. Heat water in a small saucepan on the stove to make a double boiler for the Swiss meringue. Beat egg whites and sugar in a deep bowl with a mixer at high speed on steam until the sugar is completely dissolved, and the egg whites become foamy. Remove the mixture from the heat and using a stand mixer with the whisk attachment, on high speed, beat until stiff peaks form, about 2 minutes. Add the vanilla and mix for a few seconds until smooth. Add the sifted mixture of almond flour and powdered sugar to the bowl, mix all the ingredients well with a spatula, using light movements from the bottom up. Mix until the mixture is able to separate and form a complete figure '8' without breaking. This method may take some time. In a cake syringe, with a small opening, draw circles of size 3.8 to 4 cm. On an oven tray lined with baking paper, with a distance of about 2 cm. Tap the baking sheet on the layer of vegetables a few times to remove all air bubbles from the dough, if any bubbles remain do this with a rolling pin carefully. Leave the cookies prepared in this way to stand. 10 minutes before baking. Heat the oven to 150 °C without fan. Bake one pan at a time in the middle of the oven for about 13 minutes. Remove the pan from the oven and let the cookies cool completely on the pan. Vanilla Buttercream: Combine sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil. Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy. Cook the sugar and water syrup until it reaches 115 °C. Immediately remove from heat. With mixer running, slowly drizzle hot syrup into the bowl with yolks add pinch of salt, vanilla beam, butter at room temperature. Mix everything well until a uniform mixture. You can substitute another type of cream, for example Swiss buttercream meringue. Processing: Spread buttercream on half of the cookies, leaving some space around the edges. Assemble the sandwich with the top cookie. Repeat the process until you use up the material. Put them in the fridge for a few (2-3) hours before serving. Buon appetito! #vanilla #macarons #dessert #cookies #cream #french #biscuits #delicious #simple #recipe #dessertlover #foodlover #foodblogger #homemade #traditional #blog #coffeetimelena #foodporn #blog #creamy #shells #buttercream Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Đuveč in the Southern Serbian way Djuvech is a traditional Serbian dish consisting of rice and vegetables, you can combine it with pork, chicken, or beef. This recipe is with added pork and plenty of rich vegetables. This dish is very tasty and healthy! Vegetables must be cut into cubes, as well as meat. Prepare this wonderful dish for Sunday lunch. Follow recipe. Ingredients: medium, total time 90 min. 8 serving 3 Tablespoon EVO Olive oil 3 big onions/ finely chopped 4 cloves of garlic/ minced 800 g pork fillet/ diced 1 teaspoon salt black pepper to taste 1 teaspoon dry spice Vegeta 500 g tomatoes/ sliced 500 ml tomato paste 300 g fresh red long pepper/ cleaned without seeds, diced long pieces 300 g fresh green long pepper/ cleaned without seeds, diced long pieces 5 carrots/ cit into rings thickness 1 cm 6 potatoes/ diced 1 bunch young onion/ finely-chopped 3 eggplants/ cleaned, diced 200 ml rice/ 1 cup 2 teaspoon red ground pepper 1 teaspoon red-hot crushed pepper 1 Tablespoon fresh parsley/ finely chopped, for sprinkle Preparation: Prepare all the ingredients as described above. When you have finished chopping, start preparing the dish. Fry the onion until transparent, on moderate heat. Add the chopped garlic immediately, and stir. As soon as the garlic releases its fragrance, add the diced meat, season with salt, pepper, dry spice/ Vegeta, simmer for about 10 minutes with occasionally stirring. Immediately after that, add sliced tomatoes, diced peppers and puréed tomato. Cook for about 10 minutes. Then add diced potatoes, young onions and carrots. After 5 minutes, add diced eggplants and rice, stir occasionally for another 30-35 minutes, covered on low heat. Add spices and season to taste. When the vegetables have softened, pour them into a larger baking dish. Add a little water as needed. You can use terracotta, aluminum dishes. Turn on the oven to 180 °C, when it is heated, place the dish to bake for about 35–40 minutes. If your oven works harder, cover it with aluminum foil. Sprinkle with finely chopped parsley. Cut in portions, serve warm! Buon appetito! NOTE: This dish can be made without adding meat. If you are on a diet or like more vegetables, feel free to make it like that. You are not obliged to use all vegetables, you can also choose other vegetables as a substitute, for example, zucchini instead of eggplant. Keep the rest of the food in the refrigerator, heating on the stove in the oven or microwave. You can freeze it in boxes with lids and keep it for up to 3 months. Take out the dish yourself 1 day before, put it in the fridge, then heat. See the other recipe, djuvech: https://www.coffeetimewithlena.com/post/gourmet-djuvech https://www.coffeetimewithlena.com/post/vegetable-stew-đuveč-with-chicken-meat https://www.coffeetimewithlena.com/post/djuveč-lena-5 #djuvech #in #the #southern #Serbian #way #traditional #food #dish #meal #lunch #food #maindish #rice #meat #vegetables #simple #recipe #diced #delicious #foodie #foodlover #foodblogger #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.

Fried Chicken Skewers Delicious baked skewers from the oven for a family of six. An ideal Sunday lunch! You can prepare this a day ahead before baking. In the offered recipe, I suggest you two sauces, and you will decide which one you would prefer. Follow the recipe! Ingredients: simple, standing time: 2h 30 min, total time: 3h 30 min. 6 serving Chicken Skewers : 4 chicken breast/ sliced on 7-8 mm/ 9 fillets 9 thin slices Trappist/ or Gouda cheese 9 thin sliced smoked bacon salt and black pepper to taste bio-dry spice/Vegeta to taste transparent foil 6 pieces skewers For Breading : 2 flat teaspoon red ground pepper 150–200 g breadcrumbs 2 eggs/ scrambled 1/2 teaspoon salt For Skewers Addition : 1 medium onion/ cut into rings 1 big red pepper/ or green, yellow/ or 2 medium peppers-diced 1. Sauce : 1 Tablespoon Olive oil EVO 1 onion/ finely chopped 1 fresh red pepper/ chopped 1/2 teaspoon salt 1/2 red-hot crushed pepper/ optional pinch of pepper/ optional 2 full Tablespoon Greek yogurt/ or sour cream 1 teaspoon dry parsley 2. Sauce: 3 Tablespoons sour cream/ or Greek yogurt 1/2 teaspoon salt pinch of pepper 1 teaspoon mustard 1/2 Tablespoon tomato concentrate 1 teaspoon dry parsley Preparation: Prepare all the ingredients as described above. Chicken Skewers : Wash and pat dry the chicken breast. Cut into fillets about 6-7 mm thick. You should get 9 fillets. Season all fillets on both sides with spices, salt, pepper and bio-organic seasoning/ Vegeta. Put transparent foil over all the steaks and pat them down, repeat on the other side. Turn the transparent foil from the fillets so that it is down and the fillets are up. Arrange the fillets so that each edge of the fillet overlaps the other, (as if it were meat from one part). Then arrange thin slices of smoked bacon. Arrange thin sheets of cheese over bacon.(I have used Gouda cheese.) With the help of transparent foil, roll the fillets into a long roll, tie the ends with a rubber band, put in the fridge to cool for 2 hours. During this time, prepare addition the peppers, onion, and sauce for skewers which you prefer more. Addition : Clean the onion, then cut it into thin rings. Clean the red pepper from the seeds, then cut it into larger cubes of 3 cm. Set them aside. Sauce 1: Fry the onion in olive oil over moderate heat until it becomes transparent for 1-2 min. Add immediately, chopped peppers and dry parsley, mix everything, and stir, simmer for about 15 minutes, with stirring occasionally, until softened. At the very end, add minced garlic, leave for 1 minute and remove from heat. Place in a mixing bowl. Blend into cream. Add yogurt or sour cream, salt and pepper to taste. Mix everything well, and set aside. Make the breading mixture. Sauce 2: The good thing about this sauce is that it doesn't have to be cooked, and you save time. But in my opinion, sauce number one is better for these skewers, it is all depending on taste. Mix all the ingredients in a small glass bowl, add salt, pepper, and parsley at the end. Mix everything well. Set aside. When you have finished all that, start preparing the skewers and breading. Breading Skewers : Break the eggs into a deep big plate, add a little salt and stir well. In the other big plate, mix the crumbs and red ground pepper. After the elapsed time, take the fillet roll from the frieze, remove the foil, cut it to the thickness of 2 fingers. Roll each part of the chicken roll in the egg mixture, drain well, then roll well on all sides into crumbs. Arrange on a stick one at a time, and between them put a cube of paprika and an onion ring. On one stick there should be 3 pieces of roll and twice each of paprika and onion. If somewhere the layer of crumbs has come off, repeat the rolling with the prepared rolls and stick one more time. Let the skewers prepared in this way cool for another 30 minutes before baking. Processing : Arrange the prepared skewers on baking paper on the oven tray. Pour oil over them. Bake them at 180 °C, 30-35 min. Serve warm chicken skewers with some salad and sauce. Buon appetito! NOTE: In this recipe, I have offered you peppers and onions as an addition between the chicken rolls, you are not obliged to add them as well as the sauce, you can make them quite simply without it. If the amount is too large or there are 4 of you, reduce by 1 piece of chicken breast. If there are only two of you, then make the chicken breast with 2 pieces. Keep the finished chicken skewers in the refrigerator for up to 4 days, covered. Heat in the microwave or oven. Instead of bacon, you can add ham. Store the finished sauces in bowls covered with transparent foil for up to 3 days! #fried #chicken #skewers #oven #baking #simple #delicious #recipe #homemade #food #meat #paprika #onion #bacon #tasty #frzing #baking #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.