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Fried Hake Fillets with Spinach A healthy and Mediterranean dish with a tasty side dish of spinach and potatoes. It happened that I didn't have chard at home, but I had a part of spinach left in the fridge, I used it wisely in exchange for the chard that I didn't have. And it turned out fantastic! Try it, and you will be delighted with the taste of fish and this delicious and healthy combination. Follow recipe. Ingredients: simple, total time: 45 min. 4 serving 700 g of hake fillets Dry Ingredients for Hake: 5 Tablespoon corn flour as needed 2 teaspoon red ground paprika 1 teaspoon cayenne pepper/ or red-hot crushed pepper 5 Tablespoon all-purpose flour 3 teaspoon dry spice/ Vegeta pinch of salt 2 teaspoons black pepper/ or to taste Spinach with Potatoes: 2 Tablespoons olive oil 3 garlic/ minced 500 g spinach/ washed and cleaned 25 g butter 2 medium potatoes/ boiled and diced into small cubes, water+1 teaspoon salt salt and pepper to taste Preparation: Spinach with Potatoes : You will first start with the preparation of the spinach, by first washing it well, cleaning it of some impurities, and removing the stalks. Then pouring water into the pot and steaming, that is, put a metal container with holes, it is mostly an addition to all pots in the set that comes with the purchase. Put the spinach and steam it for 10–15 minutes, on moderate heat. As soon as it softens, then turn off heat and put it aside for cooling. Peel the potatoes, wash them under running water, cut them into small cubes and cook for 20 minutes in salted water. When you strain the potatoes, then set aside 200 ml of the liquid where the potatoes were boiled. Pour olive oil into a large pan and wait for it to heat up on moderate heat. Add the diced potatoes, fry for a few minutes until they brown a little, then add the butter. When the butter has melted, add the finely chopped garlic and stir ingredients well. When the garlic releases its fragrance, add a little salt, black pepper and softened spinach. Stew with a little liquid from the potatoes for 7-10 minutes. When everything is soft, turn off the heat, cover and set aside. Now move on to preparing the fish processing. For Fish : Put all the dry ingredients for the fried fish in a deep plate and mix with a spoon. Roll the dried hake fillets in the mixture and dip them on all sides, dip them from above, then place them in another plate. Pour a lot of oil into a large frying pan, wait for it to heat up on a moderate fire. The oil must be very hot, then lay gently the fillets, fry them until they are well browned on both sides. Turn them with the help of a spoon and fork. Put the finished fried hake on a kitchen towel in a plate to absorb excess fat. Serve them on a plate with spinach and potatoes and add a little slice of lemon! Buon appetito! NOTE: This side dish is a fantastic combination and a good substitute for Swiss chard if you don't have it. It is delicious and can be served with fish and various types of meat. Keep the rest of the food in the refrigerator for up to 2 days. When you serve spinach in a plate with fish, pour olive oil over it, you can add apple vinegar or lemon juice. #fried #hake #with #spinach #and #potatoes #food #maindish #lunch #dinner #simple #recipe #delicious #foodie #foodporn #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Delicious Fried Hake Fillets A simple preparation of fried fish that is ready in just a few minutes. Incredibly tasty and healthy! Crispy on the outside and wonderfully soft on the inside. Once you try it, you will do it every time, wonderful! Follow recipe. Ingredients: simple, total time: 35 min. 2 serving Mixture for Dipping Hake: 60 g all-purpose sifted flour 60 g corn flour 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons red ground pepper 1/2 teaspoons red-hot crushed pepper/ optional 160 ml water/ can be also mineral 1 teaspoon baking powder 1 teaspoon EVO Olive oil Hake Seasoning: 650 g Hake fillets 2 teaspoons dry spice/ Vegeta black pepper to taste sifted flour Preparation: Mix in a small bowl all ingredients by order for dipping hake fillets. Then dry the hake well with a kitchen paper. Season the hake with the dry spice/Vegeta, then add black pepper to taste on both sides, repeat. Then rolled them in sifted flour in a shallow plate. Leave them 15 minutes. After that, cut the fillets into smaller pieces. After the elapsed time, pour an olive oil into a larger pan, wait for it to heat up well on moderate heat. Dip each fillet well in the mixture, gently place it in hot oil to fry, you can put several pieces to fry. Fry the fillets for about 4-5 minutes on a slightly moderate heat until they are golden brown. Place the finished fried fillets on a kitchen paper in a plate to absorb excess fat. You can serve these delicious fillets with potatoes and Swiss chard, see the recipe here ! Buon appetito! NOTE: Instead of baking powder, you can use cornstarch. Keep the rest of the baked fish in the refrigerator 3 days. #delicious #fried #hake #fish #fillets #seafood #simple #recipe #food #maindish #lunch #meal #dinner #easy #foodie #Foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spinach with Potatoes This side dish is a fantastic combination and a good substitute for Swiss chard if you don't have it. In any case, it's delicious and can be served with fish and various types of meat. Follow recipe. Ingredients: simple, total time: 50 min, 2 serving 2 Tablespoons olive oil 3 garlic/minced 500 g of spinach/washed and cleaned 25 g of butter 2 medium potatoes/boiled and diced into small cubes, water+1 teaspoon salt salt and pepper to taste 1 red ground pepper/ optional 120 ml liquid from potatoes Preparation: Spinach with Potatoes : Spinach, first washing it well, cleaning it of some impurities, and removing the stalks. Then pouring water into the pot and steaming, that is, put a metal container with holes, it is mostly an addition to all pots in the set that comes with the purchase. Put the spinach and steam it for 10–15 minutes, on moderate heat. As soon as it softens, then turn off heat and put it aside for cooling. Peel the potatoes, wash them under running water, cut them into small cubes and cook for 20 minutes in salted water. When you strain the potatoes, then set aside 200 ml of the liquid where the potatoes were boiled. Pour olive oil into a large pan and wait for it to heat up on moderate heat. Add the diced potatoes, fry for a few minutes until they brown a little, then add the butter. When the butter has melted, add the finely chopped garlic and stir ingredients well. When the garlic releases its fragrance, add a little salt, black pepper and softened spinach. Stew with a little liquid from the potatoes for 7-10 minutes. When everything is soft, turn off the heat, cover and set aside. You can serve the side dish prepared in this way with grilled or roasted chicken, fish, fried squid, steak, or cutlets. Buon appetito! NOTE : In this case, I made it with grilled squid and it works great! You can add a little ground pepper, if you like, I added a little apple cider vinegar and olive oil. Spinach, collard greens and nettles can be a great substitute for Swiss chard! The rest of the side dish can be kept in the refrigerator for up to 2 days. #spinach #with #potatoes #simple #delicious #recipe #food #fish #meat #addition #sidedish #easy #preparation #cooking #healthy #food #foodie #foodlover #foodblog #blog #foodblogger #foodporn #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Potato Pie with Onion A wonderful potato meal, ideal for breakfast or dinner. You can consume it with yogurt and feta cheese with some bacon or salami. It is simple and quick to make, in just 30 minutes you will have a ready meal on the table. Follow recipe. Ingredients: 20x20 round mold , simple, total time: 55 min. 4 serving 500 g potatoes/grated 1 egg 2 Tablespoons of flour salt and pepper to taste 1 teaspoon dry spice/ Vegeta 200 ml of sour cream 1 onion/ grated or finely chopped 4 cloves of garlic/ minced 50 ml oil Preparation: Prepare all the ingredients as described above Turn on the oven to 200 °C. In a deep bowl, add the grated potato, egg and flour, mix it with a dropper, then add the cream, salt, pepper, dry seasoning/ Vegeta, grated onion, chopped garlic and oil. Mix it all so that the mixture is well compacted. Brush the pan with oil, including the sides. Put the pan to heat in the oven without the mixture for about 10 minutes. Remove pan and put the mixture, bake at 200 °C for about 35–40 minutes. Bake the pie until golden brown. Leave the finished pie to cool for about 15 to 20 minutes. Cut into portions. Serve. Buon appetito! NOTE: Instead of onions, you can use leeks in the same amount as onions. Instead of sour cream, you can add old mature cream, or Greek yogurt. Store the pie in a dry place, it can be refrigerated for up to 3 days. #potato #pie #with #onion #simple #delicious #recipe #homemade #delicious #appetizer #dish #meal #donner #breakfast #lunch #easy #foodie #foodporn #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Apple Compote Apple compote is an ideal homemade and healthy dessert that is ready in just 25 minutes. You can make it in summer and winter. It is simply prepared. Follow recipe. Ingredients: simple, total time: 25 min. 500 g of apples/ cut into slices 500 ml of water 40 g of sugar 1 vanilla sugar/ 10 g 1/2 lemon/ cut into rings 1 cinnamon stick in the peel Preparation: Wash, peel and cut the apples into slices. Remove the seeds and put the slices in boiling water. Add sugar, vanilla sugar, lemon cut into rings, cinnamon stick and cook for 10-15 minutes. Serve the apple compote chilled. NOTE: In winter, you can add prunes. You can pack in sterile jars. #apple #compote #dessert #fruit #delicious #winter #summer #simple #recipe #homemade #easy #foodie #dessertlover #foodlover #foodporn #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cherries Compote For this, cherry compote is fantastic and a great solution if you don't have room in your freezer. You pack in sterile jars and arrange them in the pantry. A healthy and simple treat that you can prepare in summer for winter. For this, you will need sterile 720 ml jars. There are approximately 5 to 6 tablespoons of sugar per jar. One row of cherries, one row of sugar, then cover with cold water. Before starting the preparation, you should thoroughly wash the jars and lids and sterilize them. See the procedure here. Follow the recipe. Ingredients: simple total time: 30 min. cherries sugar 720 ml sterile jars Preparation: Wash the cherries well and remove the stems. Arrange 1 row of cherries and one row of sugar in a jar. About 5 to 6 tablespoons per 720 ml jar. Place a clean cotton cloth in a larger and deeper pot, arrange the prepared jars, filled and closed with lids, in the pot. Place a cloth between the jars so that the jars do not touch. Pour water into the pan so that it covers both the lids and the jars. Cook compote on low heat. From the moment it starts to boil, leave it for another 10 minutes. Turn off the heat and take out the jars, clean the jars and leave them in a dry and dark place. This is practical because you can store them in the pantry over the winter. Buon appetito! NOTE: Compotes can be eaten hot or cold, depending on the season. Cold in the summer and warm in the winter, at least that's how I like it. It is an extremely healthy treat. #cherries #compote #simple #dessert #delicious #winter #summer #sterile #jars #homemade #blog #coffeetimelena #foodblogger #foodblogger #foodie #foodporn #dessertlover #fruit Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hazelnut Cheesecake A wonderful hazelnut-flavored cheesecake. Lovely and creamy with the addition of ground hazelnuts and Nutella. It is easy to prepare and ready quickly. Follow recipe. Ingredients: simple, total time: 20 min., 8 serving Base: 250 g ground biscuits/ Plasma, Oreo 125 g melted butter 100 ml Baileys Liqueur/ hazelnut /optional Cream: 300 g cream cheese 300 g sweet cream/ cold 50 g Nutella/cold 100 g roasted hazelnuts/peeled and ground 100 g powdered sugar Decoration: chopped roasted hazelnuts/ peeled Preparation: Base: Put the butter in a small saucepan over a low to moderate heat and melt. Put out the fire. Crush the biscuit into a super chop and pour it into a deep bowl, then add the melted butter and mix well. (You can add Baileys liqueur to the mixture if you like, it's optional.) Take a ring from a round mold 24 cm and place it on a flat tray. Pour the base mixture and sprinkle with a dropper or with the help of the bottom of a glass. With the tray and base, put it in the refrigerator to cool. Cream: During this time, soak the gelatin leaves with cold water and leave to swell. In a deep bowl, add the cheese, the cold cream, powdered sugar and whip it with mixer at higher speed, until you get a solid shape. After that, add finely ground roasted hazelnuts and mix, at the same time, until the mixture is smooth. Then add Nutella and mix until you get a uniform color. Squeeze out the gelatin and melted in a saucepan on low heat. Then add it to the cream and stir until it thickens. Spread the cream evenly on the biscuit base and level it with a spatula. After applying the cream, add chopped and cleaned roasted hazelnuts as desired. You can add whipped cream if you like, then sprinkle the hazelnuts over it, it's all a matter of taste. Leave the finished cake to cool for 2 hours in the refrigerator, then cut into slices and serve a beautiful cheesecake. Buon appetito! NOTE: Instead of regular biscuits, you can use cocoa biscuits, so they will be tastier. To decorate the cake, you can use caramel that goes well with dried fruit, or use whole hazelnuts along with chopped hazelnuts. Store the cake in the refrigerator for up to 3 days, covered with transparent foil. #hazelnut #cheesecake #dessert #cake #simple #deliciosu #easy #recipe #food #dessertlover #cakelover #foodie #foodporn #blog #foodblogger #coffeetimelena #caramel #cheese #ctram #slice #holiday #quick Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Cream Cake Lemon cream cake is the first refreshing dessert on hot days, soft, juicy and delicious, it will please everyone. It is easy to prepare and ready relatively quickly. Follow recipe. Ingredients: very easy, total time: 80 min. Sweet Lemon Curd: 3 eggs 100 ml lemon juice (1 lemon, 1 lime) grated rind of 2 lemons (can also be lime) 250 g of sugar 150 g butter Biscuits: 3 egg whites 1 flat tsp of wine baking powder * or lemon juice 105 g of powdered sugar 1 pinch of salt 30 g of flour Cream: 400 g of Greek yogurt or sour cream (12% fat) 500 ml sweet cream 10 sheets of gelatin Overflow: 3 egg yolks 4 Tbsp water 3 Tbsp crystal sugar juice of 1/2 lemon 2 sheets of gelatin Preparation: Sweet Lemon Curd: Stir in all the ingredients except the butter in a larger bowl until you get a smooth mixture. Place the dish on a water bath (pot filled with 2–3 fingers of boiling water) and heat with constant stirring until the mixture thickens. Add the diced butter to the thickened mixture and stir until the butter melts and blends with the mixture. Strain the still warm mixture through a strainer. Cover the mixture with a transparent foil, so that you do not form a cuticle, and leave to cool to room temperature. While the mixture is cooling, prepare the biscuit. Biscuit: Add salt and baking powder * to the egg whites and mix with a hand mixer on the highest speed until you get solid snow. Sift the powdered sugar into the egg whites twice, mixing between each with a hand mixer. You need to get solid, silky snow. Sift the flour into the egg whites and mix it with a spatula until you get a smooth mixture, which slowly slides off the spatula in a thick stream. Pour the mixture into a mold (26 cm) whose bottom you lined with back paper and greased the edges. Bake at 170–180 °C (depending on the type of oven) for 25–30 minutes, it only needs to turn slightly brown and not darken! After baking, take out the biscuit and leave it to cool completely, and only then remove the back paper. Cut off the edges (not necessarily, it’s a matter of aesthetics) and lay the biscuit in the center of the mold, which you have re-tightened. Cream: Soak the gelatin sheets in cold water until they soften (the exact time is recommended on the package). Whip the sweet cream into the whipped cream. Drain the softened gelatin sheets and heat over low heat until completely dissolved (be careful not to boil!). Whisk the cooled lemon curd with Greek yogurt and pour in the gelatin, stirring constantly with a hand mixer. Leave in the fridge for an hour and then mix again briefly with a hand mixer. Stir in the whipped sweet cream into the mixture with a spatula. Pour the mixture into a mold over the biscuits, smooth the surface, and leave in the fridge for a minimum of 8 hours (preferably overnight). Topping: Soak the gelatin sheets for 5–10 minutes. In a small pot, stir in the egg yolks, water and sugar, only then add the lemon juice and heat everything together, stirring constantly over a low heat until it boils and thickens slightly. Remove the pot from the plate and stir in the swollen gelatin, stirring until the gelatin dissolves. Pour the still hot topping carefully over the cake, you can leave the mold or pour the cake without the mold. I worked without the mold and the topping is slowly squeezed along the edges of the cake, until it cools completely, which gives the decoration its own. Garnish with whipped sweet cream or thin slices of citrus. Buon appetito! #food #dessert #lemon #creamy #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Carrot Cake Lena A wonderfully soft and juicy carrot and cream cake. We offer two recipes that I saved from my mom. It is easy to prepare and ready quickly. This is a treat that you can make at any time of the year. Follow recipe. Ingredients: cup - 200 ml, total time: 90 min., 8 serving 1st Dry Ingredients: 2 cup flour 1.5 teaspoons baking soda 1 teaspoon salt 1.5 teaspoons cinnamon 2nd Wet Ingredients: 1.5 cup oil 1 cup white sugar 1 cup brown sugar 1 teaspoon vanilla extract/ or 1 vanilla sugar 4 larger eggs 3rd Chopped Ingredients: 300 g grated carrots 1 cup chopped walnuts 1/2 cups of raisins Cream: 200 g cream cheese 1.5 cup of powdered sugar 80 ml sweet sour cream a few more coarsely chopped walnuts for decoration Preparation: To start, turn on the oven to 180 °C. First, take 3 plastic bowls: I n first mix the dry ingredients under number 1 . In the second wet ingredients under number 2. Mix first eggs, then add sugar until well foamed. In the third bowl, put the chopped ingredients under number 3 . (carrots, walnuts, and raisins.) Combine the ingredients under serial numbers 1 and 2. and whisk them well. Finally, add the ingredients from the third bowl serial number. 3 combine it all with a spatula. Take a 22 cm baking tray and grease it add flour, discard the excess, pour 1/2 of the mixture, bake for 30 minutes. Check the dough with a toothpick if it is ready. Repeat the same with the other 1/2 of the mixture while the crust cools first. Cool both crusts well. During that time, make the cream. Cream: Take the cheese and mix it well. Then add the sugar, mix it well. In another bowl, mix the sweet cream until you get a nice, thick and frothy mass. Then combine everything with a spatula. Coat the crust with cream, then cover with other crust. Coat the rest on top and decorate with chopped walnuts. Leave the cake for at least 2 hours to cool. Serve. 2. Recipe Carrot Cake Ingredients: Biscuit: 350 g peeled and finely grated carrots 240 g of smooth flour 180 g of brown sugar 120 g of finely chopped almonds 1 baking powder 1 teaspoon cinnamon grated rind 1/2 orange and ½ lemon 4 eggs 230 ml of oil 1 and 1/2 teaspoon of vanilla flavoring pinch of salt Cream: 400 g cream cheese/ Philadelphia grated rind 1 orange 300 g of white cooking chocolate Preparation: Bark: Beat eggs, brown sugar with a mixer, add vanilla extract and oil. Then gradually add the mixed flour with baking powder, cinnamon, salt, finally add ground almonds, orange, and lemon peel and finely grated carrot. Mix well to make the mixture compact, then pour into a cake tin in which you have coated with butter and flour. Put baking paper so that it does not stick to the bottom. Bake the crust at 180 °C for 40 minutes. While the crust is baking, prepare the cake cream. Cream: Melt the white cooking chocolate first by mixing on Bain Marie. Then add the grated orange peel, cheese, and mix well until it becomes nice and compact. Cut the cooled crust into 2 parts, cover the first crust with 1/2 of the cream and flatten the cream nicely. Put the second crust and pour the mixture over the crust and cover the whole cake with cream. Decorate the cake as you wish. (sweet cream, almonds, walnuts, powdered sugar, mint leaves, carrot leaves etc. Leave the cake to cool for 2 hours. Serve! Buon appetito! #carrotcake #dessert #simple #food #delicious #recipe #homemade #brown #orange #Carrot #walnuts #sweetcream #food #creamy #cream #easy #baking #coffeetimelena #foodblogger #blog #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Walnuts Serbian Dessert An original recipe for a Serbian dessert made on the eve of the Christmas and Easter holidays, rich in nuts, a treat that pleases everyone. It is easy to prepare and ready quickly. Follow recipe. Ingredients: simple, total time: 60 min. 25 pieces 2 white eggs pinch of salt 250 g powdered sugar 300 g ground walnuts 300 g chopped walnuts 1/4 Tbsp lemon juice Preparation : Beat egg whites with a pinch of salt until stiff peaks form on high speed. Add a lemon juice and powdered sugar, beat on low speed. Then mix it all manually with a spatula with ground walnuts. The mixture must be compact and sticky. After that, take out the mixture with a teaspoon and use your palms to form a thick stick, bend the ends to get the shape of a half moon. After that, roll in chopped walnuts in a shallow plate. Place on a baking tray lined with baking paper. While doing this, turn on the oven at 200 °C and wait for it to heat up. When you have arranged all the desserts, reduce the temperature to 100 °C and bake for 20 minutes. The walnuts must not brown! If your oven works harder, cover it with aluminum foil. They should be dried more during baking. Turn off the oven and leave the door open, to let the walnuts dry for another 10 minutes. Arrange the finished walnuts on a decorative plate. Leave to cool at room temperature, uncovered. Serve! Boun appetito! NOTE: The treat is kept on a decorative tray in a dry place without covering. See other recipe ! #soft   #walnut   #dessert   #simple   #serbian   #recipe   #delicious   #easy   #homemade   #cake   #treat   #crescent   #rolls   #quick   #dessertlover   #foodlover   #blog   #foodblogger   #blog   #coffeetimelena #treat #rolls #classic #recipe #walnuts #recipies  #easy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Cream Lena Irresistible scent and refreshing cream, an extraordinary addition for cakes, pancakes, and cakes. It is easy to make, and it is good that you can put it aside and add it when needed when you make something. Follow recipe. Ingredients: simple, total time: 30 min. 3 eggs 1 cup sugar 1 lemon peel/ grated 2 lemons juice 1 bag of vanilla sugar/ 10 g 100 g butter/ or margarine Preparation: Beat the sugar and eggs with a wire, add the zest and lemon juice, mix well constantly, pour into a pan and cook at a medium lower temperature. When the cream starts to thicken, add vanilla sugar and butter. Stir and cook until all ingredients are combined. When the cream is ready, set aside to cool. NOTE: The cream should not be cooked at high temperatures so as not to clot. Be sure to stir constantly during cooking. #lemon #cream #dessert #cake #treat #simple #delicious #recipe #foodie #foodlover #foodblog #blogger #coffeetimelena #yelow #creamy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. PHOTO SOURCE: Image by freepik

Carrot and Almond Cake A beautiful light carrot cake that everyone loves, it is very easy to prepare and ready in just a few minutes. You can make this delicacy all year round. Decorate it as you wish. Follow recipe. Ingredients: 22 cm mold, simple, total time: 80 min. 6 serving 3 medium eggs 150 g granulated sugar pinch of salt 300 g carrots 200 g flour 00 100 g almonds flour 150 ml oil 80 ml orange juice 1 orange peel/ grated 15 g baking powder Decoration: 50 g almond leaves powdered sugar Preparation: Cut the carrot into rings and transfer to a super chopper. Finely chop the carrot. Beat the eggs in a bowl, add sugar and a pinch of salt. Work with a mixer until you get a light and foamy consistency. When the mixture has become desired, gradually pour in the seed oil and orange juice. Then add the grated orange peel. Add the carrots and mix with a mixer at the same time. Mix well until well combined. After that, pour 00 flour, sifted baking powder and almond flour into a bowl, stir well with spoon. Gradually add the dry ingredients to the egg and carrots mixture, beat on medium speed until the mixture is homogeneous and free of lumps. Pour the mixture into a 22 cm mold lined with baking paper. You can also do this with a spatula with light mixing movements from the bottom up. Decorate the surface with almond leaves. Bake in a preheated static oven at 180° for 55 minutes. Test the dough with a toothpick before removing from the oven. Leave to cool completely, then turn and decorate with powdered sugar. You can also whip cream and add almond leaves and carrot leaves. Serve. Buon appetito! NOTE: You can store the carrot cake in a glass container for 2-3 days. You can freeze it as a whole cake or in slices. Instead of orange juice, you can use lemon juice, carrot juice or semi-skimmed milk. You can add vanilla extract instead of orange peel. If you don't have a super chopper, you can grate the carrots by hand. #carrot #almond #cake #dessert #simple #delicious #recipe #easy #work #food #cake #treat #homemade #baking #oven #holiday #summer #Sunday #dessertlover #cakelover #foodblog #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.

Fritters without Eggs and Milk One of the wonderful recipes that evokes nostalgia and carefree childhood. Most of all, we liked to dip the fritters in sugar. But of all spreads, I like plum jam! With the basic ingredients that we have at home without milk and eggs, you will make an ideal breakfast or dinner for your family. Fantastic fritters, the dough is soft and crispy on the outside, it's a real mouthful while eating them! You can enjoy beautiful fritters with cream, cheese, ajvar jam or Nutella Follow recipe. Ingredients: simple, total time: 80 min. 25-28 fritters 700 g of flour 00 700 ml of lukewarm water 8 g of dry/ or 25 g of fresh yeast 1 teaspoon of salt 1 teaspoon of sugar planty fat/ or oil for frying Preparation: Put a 500 ml lukewarm water in a deep bowl, add 8 g yeast, a teaspoon of sugar, and 1 spoon of flour, let it stand for 10 minutes to rise. In the same bowl, add the rest of the lukewarm water, half flour, and a teaspoon of salt to raising yeast. Stir with a wooden spoon to combine well. Then add the rest of the flour. When you have made it cloudy, cover everything well with nylon foil and leave the dough to rise for about 40 minutes. When the dough has risen, mix again with a wooden spoon and wait for about 15 minutes. The dough must be sticky and stretchable! During this time, heat the fat in a pan or saucepan over moderate heat. Spoon the dough into the hot oil and fry for a short time until they are golden brown on both sides, turning them during frying. Place the finished clips on a kitchen towel to absorb excess fat. Serve hot or cold with sweet and savory spreads. Buon appetito! NOTE: Store the finished fritters in a box with a lid or in a deep container, covered, a few days. You can also keep half of the dough in the refrigerator for tomorrow's meal. You don't have to bake them all at once, that's how I did it. If you want a smaller amount, cut the ingredients in half. If you fry in lard, it will be less fatty, that's what I usually do. #fritters #frying #oil #dough #sugar #jam #spread #appetizer #breakfast #dinner #simple #delicious #recipe #foodie #dessertlover #foodlover #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.

Keftedes Recipe Keftedes are meatballs originally from Greece. It is their traditional food that is often consumed in Greece, it goes fantastically with baked potatoes and with salads, especially Tzatziki salad. You can fry in oil or bake in the oven, depending on how you like it. It is easy to prepare and ready quickly. Follow recipe. Ingredients : simple, total time: 45 min. 6 serving 1 kg ground beef 1 big onion/finely-chopped or blended 2-3 garlic cloves/ minced 1 teaspoon salt 1 teaspoon black pepper 1 Tablespoon mint/ finely chopped 1 bunch of fresh parsley/ finely chopped 120 g shredded Parmesan cheese 120 g breadcrumbs 1 teaspoon crushed hot peppers/ or to taste 2 eggs 230 ml milk Olive oil EVO for frying baking dish or pan Preparation : Prepare all the ingredients as described above. Place ground beef in a deep bowl. Add chopped onion, garlic, parsley, mint, breadcrumbs, grated Parmesan, scrambled eggs, salt, pepper and crushed hot pepper. Pour milk over it all. Knead the mixture with gloves well into a uniform mixture. When the mixture is uniform, make balls (the size of golf balls). You can put the finished balls in a baking tray or fry them in hot oil. It's your choice. There will be less fat if you bake in the oven. Place baking paper on the tray, arrange the balls, with a distance. Bake in a preheated oven at 180 °C for about 35 minutes, until they are well browned in all sides. If you fry in oil, wait until the oil is well heated at a moderate temperature, put the balls and turn them while frying until they are well browned in all sides. Serve keftedes with Tzaziki salad, with a side of fried potatoes. Buon appetito! NOTE: Keep covered in the refrigerator for up to 4 days. You can use half pork and half beef minced meat, or only lamb minced meat. These keftedes meatballs go with the Greek Tzaziki salad! #Keftedes #recipe #maindish #lunch #dinner #simple #greek #food #delicious #minced #meat #dish #foodie #foodlover #foodblog #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Cheesecake A wonderful irresistible exotic cake, refreshing on summer days, incredibly pleasant. Succulent and nicely creamy, it is mouth-watering as it is consumed. It is very easy and simple to prepare, and there is no baking involved. Follow recipe. Ingredients: simple, total time: 55 min., 10 serving Base: 250 g of coarsely ground biscuits of your choice, Plasma or any 60 g of melted butter 60 g of lemon jam round spring 22 cm decorative plate Cream: 2 eggs 60 g of granulated sugar 45 g of flour 6 g of gelatin in sheets 1 lemon peel/ grated 50 ml of Limoncello liqueur 400 ml of milk/ separated 50 ml of this amount 175 g of cream cheese 250 g of Mascarpone cheese 20 g of powdered sugar Frosting: 2 lemons juice/ 100 ml 2 orange juice/ 180 ml 60 g of granulated sugar 20 g corn starch Decorating: mint leaves any fruit ground biscuits Preparation: Cream : Mix flour, sugar and 50 ml of milk in a bowl, mix with a hand beater without lumps. Beat eggs well with hand whisk. Add the beaten mixture of flour, sugar, and milk to the eggs and mix well with a hand whisk, until it is smooth and light color. Pour water over the gelatin sheets and leave to stand for 10 minutes. Pour the rest 350 ml of the milk into a pan and heat it on a slightly moderate heat. Add the egg mixture to the heated milk and stir constantly for about 7 minutes, until the cream thickens on a lower heat. Turn off heat. Add gelatin to the cream, and stir well. Add Limoncello liqueur, grated lemon peel, stir until cream is uniform. Transfer the cream to a glass bowl and leave it to cool at room temperature, covered with transparent foil. Prepare the cake base during this time. Base : Add the melted butter, and lemon jam in a bowl, stir well then add to the ground biscuit. Stir well with spoon, until is uniform. Take a decorative round plate, add a ring of mold 22 cm. Add the biscuit mixture and gently press with a spoon or a glass to level. Put in refrigerator for cooling. Processing : While the base is cooling, prepare the filling. Mix well the cream cheese, mascarpone, powdered sugar with a spoon first, then mix with mixer oh high speed until it is smooth and uniform. Work the cooled cream with eggs briefly with a mixer. Then gradually add the cream with cheese to the egg mixture and mix with a mixer at the same time. When you're done, mix with a spatula in a circular motion a few more times. Pour over base cooled cream, level with a spatula, put in the refrigerator to cool. Now make the frosting for the cake. Frosting: Juice the lemon and orange, then filter. Mix the sugar and starch in a bowl. Pour the juices into a small saucepan and heat over low-moderate heat, immediately add the mixture of cornstarch and sugar and stir constantly 3 minutes until it is uniform. Turn off heat. Processing Cake: Cool the glaze, stirring constantly, about 5 minutes. Pour the cooled glaze on the cooled cake, and let it cool again for about 2 hours. You can decorate the cake with any fruit, mint leaves, ground biscuits- Cut the cold cake into slices. It goes great with cappuccino! Buon appetito! NOTE: Keep in the refrigerator for up to 4 days. You can pack it in the freezer wrapped in transparent foil and store it for up to 3 months. #lemon #cheesecake #cake #dessert #cream #biscuits #fruits #exotic #refreshing #cheese #food #simple #nobake #delicious #recipe #dessertlover #cakelover #cream #easy #foodblogger #blog #coffeetimelena #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Orange Muffins If you like citrus-flavored fruits, then this recipe is for you. It is very quick and easy to make. So you can enjoy yourself in no time with this wonderful orange dessert. Follow recipe. Ingredients: simple, total time: 40 min, 24 muffins Muffins: 200-250 g granulated sugar 4 Tablespoon brown sugar 310 g all-purpose flour 10 g baking powder 1 teaspoon salt 2 eggs 160 ml milk 160 orange juice/ filtered 90 g melted butter and cold 1 Tablespoon vanilla aroma Glaze: 2-3 Tablespoon of granulated sugar/ or powder 2 orange juice/ filtered 2 orange peel 90 g melted butter Preparation: Muffins: Mix all the dry ingredients in a deep bowl, add the liquid ingredients, butter and vanilla ingredients and mix it all well with a mixer on high speed, until are uniform. Pour into greased molds or with baskets, half full. Bake at 180 °C for about 25-30 minutes. Check the dough with a toothpick. Leave the finished muffins to cool. Now, do it glaze. Glaze: Mix 2 tablespoons of sugar into the melted butter, add orange peel and juice in a smaller pan. Cook for a few minutes until boiling. Spoon the topping onto the cooled muffins. Wait for them to cool down and then serve. Buon appetito! NOTE: When you squeeze the orange, filter it from the pulp. As for the glaze, you can add more sugar, this amount is enough for me. You can also use lemon instead of orange. Keep the muffins in a box with a lid in a dry place. #orange #muffins #dessert #cake #simple #delicious #recipe #food #easy #baking #oven #dessertlover #lemon #cakelover #muffinslover #blog #foodblogger #foodie #blogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Veal Medallions with Mushrooms If you want to make veal medallions approximately as in restaurants, here is a nice recipe, I believe you will like it! And when you try it, you will make it again. It melts in your mouth and is delicious and juicy. The preparation of this meal is not at all difficult, on the contrary, it is very simple and easy. Follow recipe. Ingredients: simple, total time: 60 min., 4 servings 600 g of veal medallions salt and pepper to taste 2 garlic/ minced 500 g mushrooms Porcine/ cut into leaves or any other 1 teaspoon mustard/ or to taste 100 ml of beef stock 100 ml white wine for cooking 1/2 Tablespoon of primrose/ finely chopped 1 teaspoon dry spice mixture 1 teaspoon marjoram 50 ml butter/ or Olive oil EVO 2 Tablespoons flour+ 100 ml water Preparation: Season the veal medallions on both sides (salt, pepper, and vegetable bio seasoning) and thin them slightly with a meat pestle. Fry the medallions on both sides with a little oil on moderate heat until they are golden brown, about 10 minutes. Then take them out and place them on a plate and cover them. Add butter to the same pan, wait for it to melt, and add minced garlic. When the garlic starts to smell, add the mushrooms cut into leaves. Simmer for about 10 minutes. After the specified time, add 1 teaspoon of mustard, 1/2 teaspoon of dry spices/Vegeta, 100 ml of beef stock, 100 ml of white wine, 1/2 a bunch of parsley, and marjoram, simmer covered for another 15 minutes. When the alcohol has evaporated from the wine, add mixed flour with a little water (100 ml). When the sauce has thickened, return the medallions to the pan and simmer together for another 10 minutes. Add a little water if necessary and control the taste of the sauce. Add spices as needed. I recommend that you serve this dish with french fries or mashed potatoes with toasted bread, over which you will pour the mushroom sauce and place the medallions. Buon appetito! NOTE: You don't have to add mustard or dry seasoning if you don't like it. You can use thyme instead of marjoram. You can keep the rest of the food in the refrigerator for up to 2 days. #veal #medallions #mushrooms #food #maindsih #meat #simple #delcious #linch #dinner #foodporn #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.

Carrot Cake-Greek Way The most famous carrot cake with cinnamon and baking soda on the Greek way -original recipe. Juicy and tasty and very easy to make. Try it! Follow recipe. Ingredients: simple, total time: 80 min. 8 serving 4 eggs 225 g sugar 300 ml oil 9 medium carrots/ grated 300 g sifted all-purpose flour 1 Tbsp grated stick cinnamon 1 Tbsp baking powder 1/2 Tbsp baking soda 1/2 Tbsp salt 150 g chopped walnuts Glaze: 125 g butter/ room temperature 250 g cream cheese/ room temperature 1/2 Tbsp natural vanilla extract 50-75 g powdered sugar Preparation: Preheat the oven to 180 °C. Cover the form with non-stick paper. Beat the eggs with the sugar until fluffy, but without becoming too white. Slowly add the oil and continue beating for a few more minutes. Stir in the carrots, flour, baking soda, baking powder, and add the walnuts. Mix with a spatula until the ingredients are well combined. Fill the grease pan with the mixture, and flatten well. Bake for about 45 minutes, or until a knife dipped in the cake comes out clean. Allow the cake to cool in the pan before placing it on the plate and cover it with the icing. Icing: Beat the butter with the cream cheese until smooth, and add the sugar and vanilla extract. Spread the icing with a spatula. Leave the cake to cool. Serve. Buon appetito! NOTE: The cake is kept in the refrigerator for 4-5 days! #carrotcake #Greek #dessert #simple #food #delicious #recipe #homemade #brown #orange #Carrot #walnuts #sweetcream #food #creamy #cream #easy #baking #coffeetimelena #foodblogger #blog #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Goulash with Gnocchi Lena Since I am one of those places where Hungarian goulash is eaten, and I am a real expert in making this dish, I offer you a fantastic goulash recipe with gnocchi, which you will really enjoy. It takes a little longer to prepare, but the preparation is not difficult, the only thing is cooking longer, you need a little patience to get this incredible dish! The Hungarians are otherwise masters at making this dish, I prepare it regularly like this, only I can say one word breathtaking! It's all up to you. Read the notes before starting to prepare this dish at the bottom of the page. Follow recipe. Ingredients: medium, total time: 2h 50 min., 4 servings Homemade Gnocchi: 600 g potatoes 1 egg 170 g flour/ add flour if you needed 8 g salt Beef stew, typical of Hungary: 500 g beef / cut into 3 cm 2 medium onions/ finely chopped 2 Tbsp Olive Oil EVO 1 glass of red wine/ 120 ml 2-3 tsp red paprika powder 2 sticks rosemary/cut in 1/2 1/2 tsp thyme 1 bay leaf salt and pepper to taste 1 teaspoon dry spice/ Vegeta 4 Tablespoon of tomato paste + 250 ml hot water Parmesan Cheese/ grated, as desired Preparation: Prepare all the ingredients as described above. Goulash: Put the finely chopped onions to simmer in a big deep pan with high sides on a moderately moderate heat in olive oil. Fry until they become transparent. After that, add dry spice/ Vegeta and diced meat cut into cubes into 3 cm. Simmer together, with stirring occasionally, cover, continue to cook about 20 minutes on low heat. Add rosemary, thyme, salt, black pepper to taste, and finally the wine, wait for the alcohol to evaporate for about 7–8 minutes. Stew the meat and continue stirring periodically on low heat. After the specified time, add the tomato concentrate diluted in hot water and bay leaf. Let it simmer for 80–90 minutes on low heat and occasionally stir and add warm water as required, be sure to cover the pan. Cook on low heat. 25 minutes before the end, to control the taste, add spices and red ground paprika, and cook until the end. Control the liquid in the stew. Gnocchi: Cook unpeeled potatoes in salted water for about 25–30 minutes. Peel it and then mash it with a potato fork and let it cool 5-10 minutes. When it has cooled a bit, add flour and egg and mix the dough with your hands, add flour if necessary. When you get a homogeneous-compact mixture, form, and shape the gnocchi about 3 cm, cut with a knife without a blade. Cook them in boiling water, 2-3 min. drain well. Serve in plates and pour over goulash, sprinkle with grated Parmesan Cheese and add a sprig of rosemary. Buon appetito! NOTE: To make cooking easier for you and if you don't like making homemade gnocchi dough, buy a ready-made package at the store. If you like a thicker sauce, add another finely chopped onion. You can add some hot spices to this stew if you like hot peppers or crushed hot peppers. The longer you cook the goulash, the softer and juicier the meat will be, like butter. During cooking, do not let your meat burn, always stir occasionally on low heat. After adding the tomatoes, control the thickness of the sauce and add a little water as needed. If you accidentally made a mistake and poured more water than you should. There is a solution, mix 1 Tablespoon of flour with a 70 ml water in a cup, without lumps, add to the stew, mix well and cook for the next 7 minutes with occasional stirring on low heat. Store the rest of the food in the refrigerator for up to 4 days. #food #goulash #gnocchi #meat #beef #paprika #tomato #sauce #simple #recipe #delcious #maindish #lunch #dinner #meal #hungarian #foodlover #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.

Classic Cream Vanilla for Cake and Pastry Phenomenal vanilla cream that is easy to prepare and gives a great taste to all pastries and even cakes. Follow recipe. Ingredients for Classic Cream for Cake: 4 egg yolks 500 ml whole milk 120 g sugar 40 g corn starch (cornstarch) 1 vanilla beam Preparation: In a saucepan pour the milk and also put the vanilla pod that you have deprived of the internal seeds, we will need them to flavor the eggs. Heat the milk over very low heat. In a bowl, mix the egg yolks with the sugar, vanilla, and corn starch. Remove the vanilla pod from the milk and slowly pour the hot milk into the yolk mixture. Mix the custard. Pour everything back into the saucepan. Put the cream back on the heat and stir the custard continuously until it is thick and full-bodied. Remove the custard from the heat and immediately pour it into a container to let it cool. Second Variant Recipe : Ingredients: 1/2 liter of milk 6 egg yolks 50 g corn or rice starch or 00 flour 1 organic lemon peel 1 vanilla pod (optional) 150 g of sugar Preparation: Bring the milk to the boil with the lemon peel and vanilla pod, if you like. Cream, In a bowl, mix the egg yolks with the sugar. cream-2 Add the sifted flour a little at a time and mix until it is all mixed together. Pour in 2/3 ladles of milk a little at a time, mix then add all the milk completely. Put on the heat and stir until you get the density you need. Transfer the custard to a bowl and let it cool. Cover with film flush to prevent the skin from forming. Your custard is ready to be served. Enjoy in bites! #food #vanilla #cream #cake #dessert #pie #simple #delicious #recipe #homemade #foodie #foodblog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.