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Delicious little Chicken drumsticks with wings Delicious and tender chicken drumsticks and wings in a unique and clever way to remove excess fat from chicken pieces by cooking before baking! With this dish, you can combine French fries , baked potatoes , rice , mashed potatoes , peas or spinach . The preparation is quick and simple, and the taste is fantastic! Follow recipe. Ingredients : simple, total time: 70 min., 3 serving 15 small chicken drumsticks 15 chicken wings water 1/2 tsp salt 1/2 tsp black pepper to taste 2 tsp dry spice Vegeta to taste 1 tsp thyme/ or to taste 150 ml Olive oil EVO 1 tsp red ground paprika/ optional Delicious little Chicken drumsticks with wings Preparation : Wash the chicken drumsticks and wings. Put all the pieces in a medium saucepan and cover with water. Cook on moderate heat for about 35–40 minutes. During this time, turn on the oven to 180°C. While the chicken pieces are cooking, place baking paper on an oven tray, and coat with oil with the help of a brush. After that, take out the chicken pieces and let them cool down a bit. After they have cooled, put them in a bowl. Mix all the ingredients in a small bowl: 2 tsp of Vegeta, 1/2 tsp of salt, 1 tsp red ground pepper if desired it's optional, 1/2 tsp of black pepper, 1 tsp of thyme and 150 ml olive oil. Place this mixture in a ziplock freezer bag. Put for 10 pieces in the bag and shake until everything is absorbed. If you accidentally run out of mixture, make a smaller amount of the same proportions. Take them out immediately and arrange them on the oven tray with a small distance. Bake in a preheated oven at 180°C for about 15–20 minutes. Serve with onion rings, french fries , baked potatoes , spinach , rice or peas . Buon appetito! NOTE : You can use the rest of the marinade for baked potatoes. If you like it spicy, add 1/2 teaspoon of ground hot pepper freely. Keep the rest of the chicken meat in the refrigerator for up to 2 days, heating in a pan, microwave or in the oven. Do you want to try something a little different? Chicken drumsticks with Purè and Broccoli The Easiest way to Fry Chicken Thigh and Drumsticks Chicken Thigh and Drumsticks Teriyaki Fried Chicken Cormorant #Delicious #little #Chicken #drumsticks #with #wings #maindish #lunch #meal #baking #food #simple #recipe #delicious #easycooking #quick #soft #prepmeal #foodlover #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade simple Tartar sauce Tartar sauce (french sauce tartare) is a sauce of French origin, the main ingredients of which are mayonnaise and finely chopped capers. In addition, pickles, lemon juice, and herbs such as dill and parsley are often added to tartar sauce. Tartar sauce can be enhanced with other herbs, lemon juice, and olives. It is most commonly served with seafood dishes such as fish and chips, fish sandwiches, fish sticks, fried oysters, and calamari-squids, also some salads. Follow recipe. Ingredients : simple, total time: 7 minutes 250 g of mayonnaise 2 full Tbsp of sour cream 1 tsp mustard 4 medium pickles/ finely chopped 2-3 small cloves of garlic/ minced 1 Tbsp of fresh parsley/ finely chopped 1 Tbsp of weed dill/ finely chopped salt and black pepper to taste Homemade simple Tartar   sauce Preparation : Add mayonnaise, sour cream and mustard to a deep and small bowl. Mix well, set aside. Finely chop the weed dill as well as the garlic. You can cut pickles into small cubes or grate them on a fine grater. Add all the chopped ingredients to a bowl with mayonnaise, sour cream and mustard and mix. Finely chop the parsley and sprinkle over as desired. Tartar sauce is served with cutlets, various meats and fish and side dishes. Buon appetito! NOTE: In case you don't have gherkins, you can add 1/2 tablespoon of lemon juice instead. Keep the sauce in the refrigerator for up to 2 days. Do you want to try something a little different? Recipe for Homemade Mayonnaise Mayonnaise Homemade Parsley Sauce Garlic Sauce Garlic Sauce -Toum Salmon in Spinach Sauce Weed Dill Sauce Weed dill Sauce Rinflaish Sauce Tomato Mushroom Sauce by Lena Tomato and Basil Sauce PHOTO SOURCE: https://www.freepik.com/free-photo/cream-sauce-fish_28007827.htm#fromView=search&page=1&position=12&uuid=c97a2f7c-6731-4660-9586-cb416cc212ba&query=tartar+sauce #homemade #simple #tartar #sauce #simple #topping #dressing #meat #salad #fish #easycooking #food #fast #quick #delicious #frenchrecipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Salmon Patties with Lemon Gluten-free salmon patties, deliciously juicy and soft with lemon flavor in a Mediterranean style. The preparation is easy and quick, and you don't need much time to enjoy this dish. Follow recipe. Ingredients : simple, total time: 60 min. 4 serving 450 g salmon fillets/ chopped 1 medium onion/ finely chopped 1 cup boiled quinoa/ 200 ml 1/2 cup of parsley leaves/ finely chopped - 100 ml 1 egg salt and black pepper to taste 1 grated lemon peel 1 lemon juice/ filtered 1 tsp cumin/ optional 2 Tbsp Olive oil EVO for frying Salmon Patties with Lemon Preparation : Wash the lemon well, you can do this by submerging it in a deep dish and pour it over water, add a teaspoon of baking soda and leave it for 30 minutes. During this time, prepare the remaining ingredients. Finely chop the salmon, onion and parsley and place in a bowl. Prepare the quinoa by placing it in a colander and rinsing it under running cold water several times. Put in a small pot and add 2 glasses of water and cook for about 15 minutes. Then strain the liquid well and add to the bowl with the salmon, leek and parsley. Grate the lemon peel and squeeze the lemon juice (without the pith) and add it to a bowl, add an egg, a little salt and pepper to taste. Mix everything well by hand and combine. You can also blend the mixture. Place the mixture in the refrigerator for 30 minutes of cooling. After the elapsed time, take out the mixture, form balls and gently press them with the palm of your hand to form patties. Heat the oil on moderate heat and fry for 5 minutes on each side until golden brown. Serve immediately warmed with your desired side dish or some salad. Buon appetito! NOTE: Do not add too much salt because the salmon itself is already salty! Instead of onions, you can add breadcrumbs or corn flour. You can also freeze the formed patties. Baked burgers can be kept in the refrigerator for up to 2 days. Do you want to try something a little different? Soy Burgers Gourmet Burgers Burgers  with Zucchini and Potatoes Gourmet Serbian Burger Chicken Burgers Carrot meatballs Zucchini Patties Serbian Patties Chicken Patties Chickpea Fritters #salmon #patties #with #lemon #burgers #Mediterranean #fish #delicious #maindish #foodblogger #foodlover #foodie #maindishes #fishandseafood #simple #recipe #lunch #dinner #homemade #food #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sea Bass Baked in the Oven in Juice with a Side Dish of Potato Salad Very quickly and deliciously, sea bass baked in the oven with a side dish of potato salad. The preparation is very simple and easy, and this is one of the ways I prepare it. This is low-calorie, I warmly recommend. Follow recipe. Ingredients: simple, total time: 1h 20 min, 4 serving 4 fresh sea bass fish /cleaned 4 potatoes/ diced 1 onion /finely chopped 2 cloves of garlic 1 Tablespoon fresh primrose Vegeta / bio dry spice to taste cayenne pepper to taste salt and pepper to taste olive oil Sea Bass baked in the Oven in juice with a Side Dish of Potato Salad Preparation: Wash all sea bass fish and clean them well from scales, taking care not to damage the fins and wash them well again and make sure you have cleaned it well. Use scissors to remove the fins on the sides and bottom. Cut the lower part of the stomach, being careful not to go deep so as not to cut the gut of the fish that is felt. Remove all the entrails of the fish and discard and rinse the fish again. The fish should be free of blood and some leftovers from the inside. Dry the fish well with a kitchen towel, it must not be wet! Season the fish inside and out: with salt, dry spice/ Vegeta, ground pepper, pepper and add finely chopped garlic Use a knife to make 3 cuts on both sides and put it in one bag and pour 3–4 tablespoons of olive oil and let it stand for 30 minutes. After that, cut the bag and pour it into the pan, bake in a preheated oven at 200 degrees for 30 minutes. While the fish is roasting, you make a potato salad. See the recipe here! Serve in a plate with a side of potato salad, and sprinkle a little over fish and potatoes with primrose leaves that you previously chopped into small pieces. Buon appetito! #food #maindish #fish #seabass #seafood #lunch #sunday #mediteranean #delicious #simple #maindish #dinner #baked #oven #juice #potato #salad #recipe #simple #homemade #healthy #healthyfood #blog #foodlover #fishlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baked Gilthead Sea Bream Baked gilt head sea bream in this Mediterranean way can only be pleasant. I'm a fan of fish. It’s a fantastic recipe, try it, it is very delicious! Follow recipe. Ingredients: simple, total time: 2 people 600 g sea bream/ 2 pieces 1/2 lemon/slices olive oil spices: pepper, dried celery, coarse salt, fresh garlic, parsley, Vegeta-dry spice, chilly pepper Potato Salad : 5 pieces of medium potatoes with skin 1/2 red onion/ or yellow onion olive oil to taste apple cider vinegar to taste spices /salt, pepper and finely chopped parsley Baked Gilthead Sea Bream Preparation: Clean the gilthead sea bream, wash it well and marinate for 30 minutes in olive oil, dry spice-Vegeta, and black pepper. Fill the marinated gilthead sea bream in this way and coat the whole marinade with olive oil, pepper, Vegeta, celery, garlic, parsley, and a little coarse salt. Bake it at 200 °C in a fireproof dish covered with aluminum foil. After 15 minutes, remove the aluminum foil, pour the fish with the baking juice and continue baking for another 20–25 minutes. Baking depending on the size of the fish. Drizzle with lemon juice. When the gilthead has taken on a brown-gold color, take it out of the oven and serve with fried potatoes or potato salad . See recipe! Buon appetito! #Baked #Gilthead #Sea #Bream #Mediterranean #food #simple #delicious #recipe #foodie #foodlover #blog #seafood #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.

Chard Sarma Delicious and healthy dish, chard sarma, which can replace greens or vine leaves. This is food that is eaten in the spring and is very often prepared in Serbia. It is served with sour milk because it makes it taste even better. Be sure to make it because it is chard season now and there are plenty of them. Follow recipe. Ingredients : medium, total time: 100 min., 6 servings 1 onion/ finely chopped 1 teaspoon dry spice / Vegeta 2-3 Tablespoons oil 350 g minced pork 150 g minced beef 26 chard leaves /boiled in boiling water for 5 seconds 70 g of rice 2 cloves garlic/finely chopped 2 teaspoons red ground pepper 1 teaspoon salt 1/2 teaspoon pepper 1 egg Chard Sarma Preparation: Prepare all the ingredients as described above. Wash the chard leaves well and then remove the stalks, thin with a knife the veins of the leaves so that they can roll well. Fill a deeper pot with half the water and add salt and bring to the boil. As soon as the water has boiled, add all the chard leaves and cook for only a few seconds (5 seconds), remove everything with the help of a slotted flat fork and leave it on the strainer to cool. In the meantime, you will prepare the filling. Chard Sarma Filling: Peel the onion finely and wait for it to get a glassy appearance for about 1–2 minutes, then add the dry Vegeta spice and stir. Immediately after that add the minced meat and stir the ingredients, cover the pot and cook for about 10 minutes, then immediately after that while there is still liquid add the rice and ground paprika and stir, then cover the pot. Cook for about 7 minutes, then add salt and pepper to taste, chopped garlic and mix all ingredients well. Cover the pot again and cook for about 7–10 minutes, if necessary add a little water to soften the rice and cook until the mixture is compact and without a lot of liquid and ready for filling. When the mixture is ready, finally remove the pot from the heat and add 1 egg and mix everything quickly, then return to the heat again for about 1 minute, and turn off the heat. Allow the ingredients to cool slightly before filling. Processing: Take a refractory pan 40×30 cm and grease with grease or oil Take the carefully cooled leaves and place them on a flat board, fill them with 1 -1.5 tablespoons of the filling and arrange. Fold the sides of the sheets towards the inside of the filling and roll into rolls, so arrange the prepared rolls in a baking tray in two rows. If you have leftover leaves, put them aside or cover with chard leaves. When you have finished filling the sarma, add a little water, just enough to cover the lower part of the sarma. Bake at 180 °C for about 45 minutes. During baking, check the water if it is necessary to add water. Cover with aluminum foil for 10 minutes before the end. Sarmice should be slightly browned and there should be little liquid in the pan. Serve warm with the addition of sour milk. Buon appetito! NOTE: Keep the rest of the sarma in the refrigerator for up to 5 days. You can freeze them for up to 2 months in special aluminum boxes with lids. #food #maindishes #maindish #sarma #sarmica #mincedmeat #rice #pork #beef #chard #delicious #tasty #serbianfood #foodblogger #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spaghetti with Clams in Wine sauce A wonderful Mediterranean meal of spaghetti with clams in a wine sauce, it is very tasty and healthy and easy to prepare. Follow recipe. Spaghetti   with   Clams in Wine sauce Ingredients : simple, total time: 35 min, 4 serving 500 g spaghetti 1 kg clams 2 cloves of garlic/ minced 1 bunch of parsley/ finely chopped 150 ml white wine 150 ml water + little water as needed 1 whole chill pepper salt and black pepper to taste 4 Tbsp liquid of spaghetti 100 ml Olive oil EVO for frying Spaghetti with Clams in Wine sauce Preparation : Place the clams in 50 ml of heated olive oil, stir and after 2 minutes pour over with white wine. Cover the pan. Cook over medium heat about 10 minutes Wait for the clams to open. As soon as they open, put them in a plate. Clams that have not opened, add a little more water and let them open completely When the clams have opened and the meat has softened, clean them and filter the sauce in which the clams were cooked. Pour some sauce over the cleaned clams. In the same pan, add 50 ml of olive oil, minced garlic, chili pepper and one sprig of parsley. As soon as the garlic is fragrant, add the strained sauce and stir. As soon as the sauce starts to boil, immediately add spaghetti, chopped parsley, and liquid in which the spaghetti was cooked. Stir for a 2–3 minutes, then add the clams, stir again for about a minute. Serve immediately warm in plates. Buon appetito! Spaghetti with Clams in Wine sauce NOTE: In this recipe I used smaller clams, you can also use larger ones and mussel mixture. While cooking clams that have not opened, add water and cover the pan, cook on moderate heat. You can leave about 10 pieces with the shell for decoration. Do you want to try something a little different? S paghetti with Seafood Spaghetti with Sardines Spaghetti with Seafood Spaghetti with Prosciutto Spaghetti with Seafood Spaghetti with Mussels Spaghetti alla Bizzara Spaghetti in Lemon Sauce Spaghetti with Pesto Genovese Spaghetti all'Amatriciana Lena Spaghetti Ischia Style Spaghetti with Mussels in White Spaghetti Bolognese Lena Spaghetti with Sardines in Tomato Sauce Spaghetti with Parmesan Sauce and Prosciutto Spaghetti with Meatballs Lena Spaghetti in Eggplant and Tomato Sauce Spaghetti alla Matriciana in hot Sauce Spaghetti alla Carbonara Lena Spaghetti with Shrimp and Cherry Tomatoes Spaghetti with Anchovies in Tomato Sauce #spaghetti #with #clams #pasta #Mediterranean #food #seafood #italianfood #italianrecepies #delicious #simple #recipe #blog #coffeetimewithlenaallin1 #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cuttlefish in Datterini sauce with Polenta A wonderful Mediterranean healthy dish with soup in Datterini Italian tomato sauce that gives a better and specific taste of the Mediterranean. If you like it spicy, you can add crushed ground pepper. The preparation is very quick and simple. Follow recipe. Cuttlefish in Datterini sauce with Polenta Ingredients : simple, total time: 50 min, 2-3 serving 700 g cuttlefish/ chopped in pieces Olive oil EVO to taste 1 onion/ finely chopped 300 g Datterini tomatoes/ cut in half 4 cloves of garlic/ minced 100 ml white wine 2 Tbsp tomato concentrate+100 ml water water as needed 1 tsp dry basil 2 pieces dry tomatoes/ finely chopped 1 tsp red ground pepper 1/2 tsp oregano salt and black pepper 1 Tbsp fresh parsley/ finely chopped 1/2 lemon peel/ grated-optional For Polenta , look here recipe . To get this form of polenta, pour a little water into a plate and throw it out, then pour the polenta into the plate and wait for it to cool down well, then transfer it to a shallow plate. Polenta Cuttlefish in Datterini sauce with Polenta Preparation : Prepare all the ingredients as described above. Fry the onion on moderate heat in a little olive oil until it becomes transparent. Add chopped dry tomatoes and cuttlefish cut into pieces, fry for about 5–6 minutes, cover the pan and stir occasionally. The cuttlefish has to release its fluid. Pour the wine over the ingredients, wait for the alcohol to evaporate for about 3–5 minutes. Add the chopped Datterini tomatoes cut in half, and, stir. Add spices, salt and pepper, mix well. Cook until soft and add a little water at a time. When the tomatoes have softened, add minced garlic, tomato concentrate mixed with little water, basil and oregano, stir well. Add ground red pepper (if you like it spicy, you can add 1/2 teaspoon) cook for the next 20–25 minutes with adding little water gradually. When the sauce is made and the cuttlefish has softened (check with a fork), sprinkle with chopped parsley and turn off the heat. If you want, you can add grated lemon peel. Serve with polenta , rice or boiled potatoes. Buon appetito! Cuttlefish in Datterini sauce with Polenta NOTE: For the boiled potatoes, boil them for about 22 minutes in 6 salted water, strain them well, sprinkle with a little salt and chopped parsley. Serve in plates and pour the sauce and cuttlefish over it. if you don't have tomato concentrate, you can also use 200 ml of tomato paste. Keep the rest of the food in the refrigerator for up to 2 days. Do you want to try something a little different? Black Cuttlefish Risotto Pasta in Tomato sauce with Cuttlefish Simple Cuttlefish Salad Perfect Black Risotto #cuttlefish #in #Datterini #sauce #with #polenta #food #maindish #simple #recipe #delicious #easycooking #healthyfood #seafood #tomato #Mediterranean #Italianfood #italianrecipe #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.

Protein bread, gluten-free A simple and easy recipe for preparing gluten-free healthy bread without flour, with various seeds, very soft and juicy in just 50 minutes. Follow recipe. Ingredients : simple, total time: 70 min. 475 g oatmeal/ gluten-free 3 eggs 500 g lean cheese 50 g g flax seeds 50 g pumpkin seeds 50 g sunflower seeds salt to taste 10 g bio baking powder gluten-free without phosphate Protein bread, gluten-free Preparation : In a deep bowl, pour all the ingredients, mix into a uniform mixture. Shape the bread as desired. Place on baking paper and bake in a preheated oven at 180°C for 30 minutes, then reduce to 170°C for about 20 minutes. Leave the finished baked gluten-free bread to cool and then serve. Buon appetito! NOTE: Store in a dry place, closed in a jar or in a box with a lid. Do you want to try something a little different? Turkish Bread Corn Bread with Cheese Homemade Bread Easter Bread Homemade Bread Soft Corn bread with Cheese Serbian Proja-Corn bread Indian Bread Naan #protein #bread #glutenfree #dough #natural #noflour #healthyfood #healthyrecipe #simple #recipe #easycooking #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.

Homemade Serbian Sarma Homemade Serbian sarma is a favorite dish of all generations. A Serbian specialty of all Serbian kitchens and it is made in several ways, you can cook them in the oven or on the stove. It seems like a complicated dish, but it really isn't when you follow each step by step. Some like large sarma, while others like smaller ones, and it's all a matter of choosing. Big sarma require bigger leaves and also consume more stuffing. Small sarma are convenient to handle, but require a lot more work. Even at the first bite, two approaches to sarma are distinguished: some use only beef for the sarma filling, while others use a mixture of beef and pork. But that's a matter of taste. That's why I'll simplify for you the simplest way to make it! For this recipe, it is recommended that you have a super chopper, wok pan and good will. Follow the recipe. Ingredients : cup measure 150 ml, total time: 6 serving 1 large head of sauerkraut/ separated washed leaves 600 g of ground beef/ can also be minced pork and beef 1 medium onion/ finely chopped 70 g smoked bacon/ diced for filling 1 carrot/ finely chopped/ optional 2 cups of white rice/ washed few times under cold water 1 head of garlic/ peeled 200 g of dry ribs 100 g smoked bacon/ diced 1/2 teaspoon salt/ or to taste 1 teaspoon dry spice/ Vegeta 1 Tbsp red ground pepper 1/2 teaspoon black pepper/ or to taste 2 bay leaves 15 peppercorns basil/ optional oregano/ optional Homemade Serbian Sarma Preparation : In the description of the recipe, where I put it as optional, you are not obliged to use them. And I will explain step by step how it is done. Preparation of Sauerkraut : With a knife, remove the thickened part of the leaf that connects it to the root, because the stems will be easier to twist later. After that, the prepared coots must be washed with cold water. So that the sarma is not too sour, so leave it in a colander to drain. For Filling : If you like a larger meat filling for sarma, you can grind it only once, it is usually ground twice. It will be easier and faster to cut carrots and onion into super chopper. Carrot is optional you do not need to add it if you prefer the taste of meat, this addition weakens the taste of meat. Sauté a finely chopped head of onion in hot fat, when it becomes transparent, add finely chopped bacon and carrot, mix it all and stew for about 10 minutes on moderate heat. Add minced meat, mix the ingredients well and cover the pan. Cook on low to moderate heat. Immediately add 1/2 teaspoon of ground pepper, 1/2 teaspoon salt, 1 teaspoon of Vegeta dry seasoning and 1 teaspoon of ground red pepper to the minced meat. Stew for about 5–7 minutes, then add two cups of washed rice, cook for another 7 minutes. Now, if you want, you can add these herbal spices: parsley, basil and oregano, of your choice. Stir and remove from the heat. Filling Sarma Sauerkraut: A cleaned and washed sauerkraut leaf is placed in the palm of the hand, then closer to the root and in the middle, put 1 spoonful of stuffing for sarme. Then it begins to roll, but as soon as the filling is covered, the ends of the sheet bend inward, so continue rolling until the end. Sorting Sarma : Apart from cooking pots, you can choose a wider and deeper pot with a lid, or for baking in the oven, a fireproof baking bowl or terracotta. Coat the terracotta with oil before baking. Three or four leaves of unused sauerkraut place on the bottom of the pot, and the rest of the sliced ​​bacon cloves of garlic cut into smaller pieces are sprinkled over them. Peppercorns and bay leaf place in the bottom of the pot. Only then are the layers arranged: first around the perimeter in a circle, and then in between, until the bottom is covered. Above this row, put anything made of dry meat, preferably dry ribs. Then go to the sarma again, between which pieces of cleaned garlic and bacon or pieces of dry ribs are tucked in, then again the sarma, if there are any left. When the arrangement of the sarma is finished, the sarma is poured with cold water to soak it well, then placed on the heat. Sarma must be topped up, with hot water, as needed. Cook the sarma for about 2 hours on the stove over moderate heat, covered. After 1 hour of cooking, reduce the heat, and uncover pot. Control taste, add spices as needed. If you bake them in the oven, put them in a preheated oven at 180 °C for about 1 hour and 50 minutes. Cover with a lid or aluminum foil. Every 30 minutes, control, and water as needed. Serve warm with sour milk if you like. This is real Serbian sarma! Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 4 days. You can pack them in the freezer in special boxes with lids for up to 2 months. Do you want to try something a little different? Original old recipe Sarma as a Serbian brand Sarme in a Pressure Cooker, Southern Serbian way Serbian Sarma of the Užice Region Sarma Lena Chard Sarma Top Sarma Lena Spicy Sarma Sarma as a Serbian Traditional Food Macedonian Baked Sarma Lena Original old recipe Sarma as a Serbian brand #homemade #Serbian #sarma #food #dish #maindish #lunch #Sunday #delicious #traditional #easy #simplek #recipe #blog #coffeetimelena #coffeetimewithlena #foodblogger #foodies #foolovers Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Chicken cutlets Juicy and soft fried chicken cutlets ready in no time, without crumbs. You can serve them warm with salads and your desired side dish. I prepare them quite often because my husband loves them. For just a few ingredients, in just 25 minutes you will have these wonderful schnitzels on your table! Follow recipe. Fried Chicken cutlets Ingredients : simple, total time: 25 min., 4 serving 700 g chicken cutlets/ cut in 5 mm salt and pepper to taste 2 tsp dry spice Vegeta 4-5 Tbsp flour 2 eggs 1 tsp dry parsley Fried Chicken cutlets Preparation : Put the chicken steaks on a board and season both sides with: salt, pepper and Vegeta dry bio seasoning. Beat the eggs, dry parsley, a little salt and a little pepper in a deep plate, set aside. Place the flour in another plate. Put about 50 ml of oil in a pan and heat it on a low to moderate heat, while you prepare the steaks. First, roll all the steaks in flour, place a plate with beaten eggs near the pan. When the oil is hot, dip each steak in the egg mixture and drain well, using a fork. Place each steak, well drained of egg, into hot oil and fry each side for about 2–3 minutes until well browned, over moderate heat. Transfer each steak on kitchen paper in a plate to absorb the excess fat. Serve warm with your favorite side dish as desired. Buon appetito! Fried Chicken cutlets NOTE: Keep these fried chicken schnitzels in the fridge, covered, for up to 2 days. Do you want to try something a little different? Fried Chicken Cutlets Fried Chicken Cormorant Tuscan fried Chicken Bites Fried Chicken Cutlets with Puree Fried Chicken in Yogurt Fried Chicken Sticks Fried Chicken Sticks with Yogurt Fried Chicken Sticks with Sesame Crispy & Juicy Fried Chicken #fried #chicken #cutlets #maindish #lunch #dinner #meal #meat #food #foodlover #foodies #simple #recipe #delicious #easy #fast #blog #recipes #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zucchini Patties simple recipe Beautiful and juicy zucchini patties ready in just 30 minutes. This recipe is very economical and everyone has them at home. You can serve these patties as a side dish or as a main dish. They are very tasty and easy to make. Follow recipe. Ingredients : simple, total time: 30 min., 13-14 patties 2 medium zucchini/ grated 2 medium carrot/ grated 1 cup shredded cheese/ mozzarella, Gouda, Cheddar 1 egg 3–4 Tbsp young green onion/ or 1 green onion chopped 5-6 Tbsp flour 1 tsp salt 1/2 tsp black pepper to taste 2 cloves of garlic/ minced Zucchini   Patties   simple   recipe   Preparation : Peel the zucchini and carrots, then grate them coarsely in two separate bowls. Add 1 teaspoon of salt to the zucchini and mix well, let it stand for 20 minutes. After that, drain the liquid well and add the carrots. In the same bowl, add the rest of the ingredients: 1/2 tsp black pepper, 1/4 tsp salt, grated mozzarella, 1 young green chopped onion, 2 cloves minced garlic, 5-6 spoon of flour and finally the one egg, mix it all well with a spoon. You should get a uniform and compact mixture. You can use the mixture prepared in this way immediately, or you can leave it in the refrigerator for 30 minutes to harden a little. Heat the oil in a large pan to low to moderate heat Take out the mixture with a spoon and slowly add it to the hot oil, press the mixture with a spoon and make a patty shape. Fry for about 3 minutes on each side until well browned. Be careful when turning the patties, use a thin spatula as for pancakes. With the help of a thin spatula, place the finished burgers on kitchen paper to absorb excess fat. Serve as a side dish or as a main dish with the rest of your lunch. Buon appetito! Zucchini   Patties   simple   recipe   NOTE: If you like spicy, you can add spicy ingredients. Keep the rest of these zucchini patties covered in the fridge for up to 3 days. Do you want to try something a little different? Zucchini Donuts Zucchini meatballs Zucchini Patties Zucchini Meatballs Chicken and Zucchini Meatballs #zucchini #patties #burgers #simple #vegan #recipe #food #sidedish #maindish #delicious #tasty #vegetables #carrot #healthyfood #holidayrecipe #homemade #lunch #dinner #quick #fast #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zucchini ready for 15 min . Zucchini ready for 15 min.-are very healthy and a diet dish, a real summer dish easily and very tasty prepared, you can combine them with meat or some other side dish or just consume them this way. They are easy to prepare and they are ready quickly. Follow the recipe. Ingredients: very easy , total time: 25 minutes, 3 serving 3 large zucchini/ cut into lengthwise juice of 1 lemon flour as needed salt and black pepper to taste Olive oil EVO to taste Zucchini ready for 15 min Lena Preparation: Wash the zucchini well and cut off their ends, then cut the zucchini into thin slices lengthwise then put them in salted boiled water in a bowl to stand for 10–15 minutes. After a while, strain them well and dry them with a kitchen towel. Sprinkle them in a bowl with lemon juice on all sides, then roll them in flour. Take a baking dish of the appropriate amount and place the baking paper and arrange the zucchini, add salt and pepper and sprinkle with olive oil. (If you are frying in a pan, then salt and pepper beforehand, and only then roll in flour.) Turn the oven to 200°C and bake the zucchini for 15–20 minutes in the middle of the oven. Fry them in a pan with a little olive oil, about 2–3 minutes each side, until golden brown. Buon appetito! NOTE: If you like the taste of paprika, you can add allspice it to the flour and mix, and only then roll it. Keep the rest of the fried zucchini in a plate covered in the refrigerator. Do you want to try something a little different? Fried Zucchini Fried Crispy Zucchini Fried Eggplant Zucchini Donuts Burgers with Zucchini and Potatoes Zucchini Meatballs Zucchini Potato Pancake #zuchhini #ready #for #15min #quick #fast #fried #sidedish #simple #recipe #vegan #easy #recipe #food #lunch #meal #healthyfood #healthyrecip Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Big Squids in Sauce of Wine A wonderful and delicious big squid dish ready in just 20 minutes, better than in a restaurant in a wine sauce, parsley and garlic sauce. This Mediterranean and quick dish goes fantastically with boiled potatoes with Swiss chard, see the recipe here . The recipe is very simple and quick. Follow the recipe. Big Squids in Sauce of Wine Ingredients : simple, total time: 20 min., 2 serving little Olive oil EVO 700 g squids/ cleaned and separated heads salt and black pepper to taste 2–3 big cloves of garlic/ minced 150 ml dry white wine 2 full Tbsp fresh parsley leaves - finely chopped Big Squids in Sauce of Wine Preparation : Wash and clean the squid from the inside, remove the heads. Season the squid with pepper and salt to taste, including the heads. Dry the squid with a kitchen paper and heat the little olive oil in a large pan to moderate heat. First, fry the squids in olive oil, until golden brown (if are smaller 2–3 minutes, if are bigger like mine 4–5 minutes) on both sides, remove from the pan and place on a plate. Then add the heads and fry the same until golden and place on a plate. In the same pan, add 2-3 spoon olive oil, add minced garlic, fry few seconds until fragrant, immediately add chopped parsley, stir quick and immediately pour over the white wine and scrape the bottom of the pan with a wooden spoon to get a nice sauce. Stir about a few seconds, then turn off the heat. Serve the squid on plates and connect their heads with squid body, pour the sauce from the pan over the squid and serve with lemon slices, boiled potatoes and Swiss chard, see the recipe here. Buon appetito! Swiss Chard Dalmatian Style #swiss #chard #dalmatian #style #food #sidedish #fish #squid #seafood #simple #recipe #delicious #easycooking #food #poatatoes #swisschard #blog #coffeetimelena Big Squids in Sauce of Wine Do you want to try something a little different? Big Squids on the grill Squids in Tomato Sauce  Fried Squid Simple Way Squid Stuffed with Rice #big #squids #in #sauce #of #wine #food #simple #delicious #recipe #healthyfood #summerfood #healthyrecipe #quick #fast #frying #blog #coffeetimelena #foodies #foodlover #grill Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lasagna Ragout A wonderful meal of Italian "Pasticcio"or lasagna with Ragù Bolognese filling. The preparation of this lasagna is simpler because in this recipe I used a ready-made béchamel sauce that I just cooked for a few minutes and added the necessary spices. In addition, here I used fresh lasagna dough because there is no cooking, you just layer and fill it, means that you only have to make Bolognese filling, which is very easy to prepare. You will surely love this recipe and I believe you will make it many times. Follow recipe. Lasagna   Ragout   Ingredients : simple, total time: 105 min, 6 serving 500 g lasagna fresh pasta 1 liter store-béchamel sauce/ or see recipe here pinch of nutmeg a full deep plate grated Parmesan cheese 2 cube of butter/ 20 g, for spread baking dish and top of lasagna Ragout Sauce : Olive oil EVO 1 onion/ finely chopped handful celery stalk finely chopped 1 carrot/ finely chopped 100 ml dry white wine 700 g minced meat/ pork - beef 350 g tomato paste "Cirio" 2 tsp red ground paprika 1 tsp salt 1/2 tsp black pepper 1-2 tsp oregano 1 tsp basil dry leaves Lasagna   Ragout   Preparation: First, prepare all the ingredients as described above. Start first by preparing the ragù sauce. Ragout Sauce : Fry the chopped onion in little olive oil on moderate heat, then add the chopped carrot and celery, simmer for about a minute with occasional stirring. Pour over the white wine, simmer for about 5 minutes until the alcohol evaporates. Add minced meat and stir all ingredients well. Stew the meat covered with occasional stirring for about 15 minutes, until the liquid comes out of the meat. In the meantime, add salt and black pepper to taste. After the elapsed time, add tomato paste, red ground paprika, oregano, dry basil and 100 ml water stir well. Let it simmer, covered, on low-moderate heat for about 10–12 minutes, then add again little water continue cooking for another 15–20 minutes. The sauce is ready when it has a nice color and thickness and the ingredients are well combined. Check the taste once again and add the necessary spices, cook for another 5 minutes, then turn off the heat. Make sure the sauce is just a little bit saltier because the béchamel and pasta will come on top of that. Béchamel : Put the béchamel ready from the package into a medium-sized pot of more than a liter, heat it over low-moderate heat, add salt, pepper and nutmeg. Mix it all well until it boils. From the boiling point, cook for another 2 minutes, then turn off the heat. In case you want to make homemade béchamel, see the recipe here. The procedure for layering béchamel and ragout: Grease a 43x24 cm baking dish with butter. With the help of a small ladle, add a little béchamel sauce, just enough to coat the bottom. This will help the pasta you put in to be fixed and not move. Arrange fresh pasta horizontally next to each other. If the paste is longer, cut it with scissors to the size of your baking dish. Spread the béchamel sauce, (if you like oregano you can sprinkle some over the béchamel now), add the fill ragù 3 times with spoon, spread it evenly over, sprinkle with grated Parmesan cheese evenly, the next row repeat same way until you have used all the material. When you have used up all the pasta, pour over the rest of the béchamel evenly and little ragù, sprinkle with the rest of the grated Parmesan cheese and oregano as you like. Turn the baking dish a little so that the béchamel gets into the batter. Baking : Bake in a preheated oven at 180 °C for about 60 minutes. After 30 minutes, turn the pan over and continue baking until the end. Turn off the oven and let the lasagna cool for 10 minutes, cut into portions and serve. Buon appetito! Lasagna   Ragout   NOTE: Lasagna ready in this way can be packed in special boxes in the freezer for up to 1–2 months. Lasagna   Ragout   Do you want to try something a little different? Lasagna with Salmon asagna on Serbian way Lasagna with Minced meat-Bolognese Lasagna with Mushrooms and Spinach Lasagna with Chicken and Vegetables L asagna with Minced Chicken L asagna with Chicken in Curry Lasagna with Sausage and Pumpkin Lasagna Vera Italiana Lena #lasagna #Ragout #Bolognese #mincedmeat #lunch #dinner #maindish #pasta #tomato #tomatosauce #simple #delicious #recipe #italianfood #italianrecepies #foodblogger #foodie #foodlover #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Collard green pie, made from ready-made Crusts A wonderful homemade old recipe of collard green and cheese pie. This is how my grandmother prepared collard green pie, but she used all domestic homemade and village nature products. I got this recipe from my aunt, the pie is very rich, soft and juicy! For this recipe you will need collard greens or spinach or Swiss chard, Greek feta cheese, Philadelphia cheese, thin crust, eggs, milk, sour water, semolina, yogurt and cooking cream. The preparation is very simple, all the ingredients are mixed with a hand whisk and the crusts are coated with oil and filling. You have to make this pie because it is very tasty and juicy! I believe you will rank it in the most favorite recipes. Before preparation, read the NOTE 👇 i n the lower section of the text. It is easy to prepare and ready quickly. Follow recipe. Collard green pie, made from ready-made Crusts Ingredients : simple, total time: 50 min. Filling : 4 eggs 150 ml of oil 2 tsp of salt 200 g Philadelphia cheese 200 Greek feta cheese/ mashed 250 g of Collard green / chopped or spinach, or Swiss chard - you can add more 100 g Collard green if you like! 170 ml of mineral water 120 ml liquid yogurt 2 Tbsp of semolina First Dressing: 200 ml cooking cream Second dressing : 200 ml of hot milk and : oil for coating the crust 500 g of ready crusts/ 11 sheets Collard green pie, made from ready-made Crusts Preparation : Prepare the filling by beating 4 eggs, then adding 150 ml of oil, 2 spoon of salt, 200 g of Philadelphia cheese, mashed feta Greek cheese, 250 g of collard greens or spinach, 150 ml of mineral water, 2 spoons of semolina and 120 ml yogurt. 500 g of finished peels are required. Take a 43×24 cm baking dish and coat it with oil. Put 3 sheets of ready-made crust in a baking tray and coat each one with oil with help of a brush. When placing the crusts, crumple them a little to fit the baking dish. Then put part of the filling (3 ladle filling) on the 3rd crust, spread it evenly and twist the bowl a little to get the filling on the other crusts as well. Repeat the process of coating the 3 crusts with oil, and the third filling and arrange again in the same way. Leave 2 crusts for finishing aside. When you are done with the crust, put 2 more sheets of ready-made crust over the filling, which you coat with oil. If you have leftover filling, pour it over the back crust, like I did. Cut the pie into equal cubes, cover with 200 ml of cooking cream. Bake in a preheated oven for 25 minutes at 220 °C. Take the pie out of the oven, pour 200 ml of hot milk over the finished pie. Return pie to the oven and bake for another 10 minutes. Leave the finished pie to cool for about 15–20 minutes and cover with a clean cloth You can serve this pie for breakfast or dinner with sour milk or yogurt. Enjoy this delicious pie and every bite! Buon appetito! Collard green pie, made from ready-made Crusts NOTE: This pie is an ideal appetizer for breakfast or dinner, served with sour milk or yogurt. Instead of collard greens, you can use spinach or chard or even nettle if you grow it. You can also add more 100-120 g Collard greens if you like more flavor in your pie. Instead of Philadelphia, you can use young cow cream or mature cream. Keep the pie in the refrigerator for up to 3 days. You can also pack the pie in special boxes with a lid and keep it in the fridge for up to a month. Do you want to try something a little different? Serbian Gibanica Cheese Pie Cheese Pie recipe, the best recipe Gibanica Pie with Leeks and white Cheese Burek with Minced meat Potato Pie Mushroom Pie Burek without Crust- Pie with Meat Potato Pie with Onion Meat Pie recipe #collard #green #pie #appetizer #homemade #saltypastries #food #thincrust #cheese #simple #delicious #richpie #holidayrecipe #summerrecipe #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Serbian Patties Patties in a simple and Serbian way, very economical and simple. The meat is juicy and very tasty! Lunch that you will have on the table in just a few minutes. Follow recipe. Ingredients: simple, total time: 35 min. 2 serving 300 g of minced meat/ pork and beef 1 small onion/ finely chopped or blended 1 clove of garlic/ minced, optional 1 tsp meat seasoning/ or dry bio spice-Vegeta pinch of salt 1/2 tsp black pepper/ or to taste 1 tsp red ground pepper 1 Tablespoon oil pinch of red-hot crushed paprika/ optional 1 flat tsp of baking soda Serbian Patties Preparation: Put the minced meat in a deep container, add finely chopped onion (make sure it is chopped very finely). You can add minced garlic too if you like. Add red ground paprika, spices, little oil, black pepper and baking soda. Mix everything, until uniform well. Oil your hands, form smaller patties, then place them on a greased tray. Fry in a pan with little oil at a moderate heat, until nicely browned on both side. Serve with chopped onion, some sauce, or salad as desired. Buon appetito! NOTE: You can add some flour and breadcrumbs with the addition of 1 egg to this mixture. The mixture should not be too firm, but more gooey. That's good because you gain in volume. In addition, you will need to add more spices compared to this recipe, you have to judge for yourself. When creating these burgers, oil your hands a little so that shaping will be easier. You can make kebabs from this mixture. You can prepare this mixture the day before, covered with transparent foil, in the refrigerator. Double the quantity if there are more of you. Keep baked burgers for up to 3 to 4 days in the refrigerator. #serbian #patties #delicious #simple #recipe #food #maindish #dish #lunch #dinner #minced #meat #burgers #frying #easy #foodie #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.

Fried Sardines Simple and easy preparation of fried sardines in a pan or fryer with very few ingredients will give you an ideal evening meal. Follow recipe. Ingredients : simple, total time: 25 min., 2-3 serving 500 g sardines salt to taste flour Olive oil EVO for frying lemon/ cut on slices Fried Sardines Preparation : First dry the sardines well with salt, then add salt evenly in a deep bowl and mix well, then add 2–3 spoons of flour and roll them well on all sides. Pour 200 ml of frying oil into the pan and wait for it to heat up well, you can also do this in the fryer. Place the sardines lightly in hot oil to fry for a few minutes, 3–4 minutes, if you like it more crunchy, extend it for a few minutes until they are golden brown on all sides. Put them on a plate with kitchen paper to absorb excess fat. Serve for dinner with a good mixed salad. Buon appetito! Do you want to try something a little different? Breaded Sardines Spaghetti with Sardines Matavilz Salad with Sardines Fried Anchovies Barcolani #fried #sardines #food #fish #lightfood #dinner #simple #recipe #delicious #easy #fast #cooking #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tartar Sauce Tartar sauce is origin French sauce, the main ingredients of which are mayonnaise and finely chopped capers. In addition, pickles, lemon juice, and herbs such as dill and parsley are often added to tartar sauce. You can serve with fish, fish sticks, meat, and salads. Tartar sauce can be enhanced with other herbs, lemon juice, and olives. It is most commonly served with seafood dishes such as fish and chips, fish sandwiches, fish sticks, fried oysters, and calamari-squids, meat or some salad. This tartar sauce is a little different from the usual and simple recipes, because the eggs are hard-boiled and the yolks are separated from the whites and the rest is blended. Follow recipe. Ingredients: simple, total time: 20 min. 4 eggs/ separated 300 ml of oil 1 tsp of wine vinegar/ or lemon juice 1 tsp of mustard 3 Tbsp of chopped herbs/ parsley, chives, mint 2 pickles/ finely chopped salt and pepper to taste Tartar sauce Preparation; Boil the whole 2 eggs hard, about 11 minutes. Separate the whites from the yolks. Remove or eat the whites and mash the yolks with a fork. Then blend the whole eggs and mix them with the mustard, add 1/2 oil in a thin stream and mix simultaneously. Add vinegar, rest of oil, egg yolks, finally add salt, pepper. Mix until you get a smooth and shiny mixture. Pour the mixture into the sauce bowl, now add chopped herbs and finely chopped pickles and stir with spoon. Serve with fried meat, cheese, boiled fish or cold roasts. Enjoy! NOTE: Keep the rest of the sauce in the fridge for up to 2 days. Do you want to try something a little different? Tomato and Basil Sauce Weed Dill Sauce Weed Dill Sauce Mushroom Sauce  by Lena Rinflaish Sauce  Tomato Horseradish Sauce Garlic Sauce Garlic Sauce -Toum Mayonnaise Homemade Recipe for Homemade  Mayonnaise PHOTO SOURCE: https://www.freepik.com/free-photo/green-creamy-shor-top-view_5938189.htm#fromView=search&page=1&position=2&uuid=1e197818-653b-4898-b146-ffc5785268da&query=tartar+sauce #tartar #sauce #homemade #simple #recipe #easycooking #food #sauceandcreams #delicious #fish #salad #sandwich #meat #food #foodlover #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pasta in Eggplant and Pepper cream A simple and economical recipe of two vegetables, 1 pepper and 1 eggplant for 4 people in combination with pasta. You can serve this cream with gnocchi, lasagna, and you can also use it as a dressing for salads. Follow my recipe, it's very simple. Pasta in Eggplant and Pepper cream Ingredients : simple, total time: 45 min., 4 serving 500 g penne pasta/ or macaroni or spaghetti 1 medium eggplant 1 red fresh bell pepper salt and black pepper to taste 50 ml Olive oil EVO to taste 1 tsp oregano 1 tsp oregano 2 cloves of garlic/ minced 1 mozzarella/ chopped fresh parsley leaves/ or dry for decoration 1 Tbsp Parmesan cheese/ and for sprinkle Pasta in Eggplant and Pepper cream Preparation : Heat the oven to 180°C. Wash the eggplant and pepper well and place them on a baking sheet lined with baking paper. Season with salt and pepper and drizzle with olive oil. Bake in a heated oven for about 40 minutes. During this time 10 minutes to end, add water to a larger pasta pot, add 1 teaspoon of salt, and wait for it to boil. When vegetables done, let it cool down a bit. Remove the skin and stem from the eggplant and pepper. Clean the pepper from seeds and stems. Cut it into small pieces with a sharp knife then add it in a blender bowl, add a little olive oil, chopped garlic, oregano, basil, salt, black pepper to taste and chopped mozzarella. Mix everything well, again. Transfer the blended cream to the pan. As soon as it boils water for pasta, add the pasta, cook according to the instructions on the package. Strain well and leave in a colander. Heat the cream in a pan, add 1 spoon of grated Parmesan cheese, stir then add a strained pasta, (Place the pasta in the cream two times at a time) stir well. Turn off the heat, serve warm immediately on plates, sprinkle with finely chopped parsley leaves, serve with grated Parmesan cheese. Buon appetito! Pasta in Eggplant and Pepper cream NOTE: In case you don't have mozzarella, you can add 1 and a half spoons of Philadelphia neutral cheese, if it's too thick you can add very little milk. You can pack this cream in the freezer with a special container with a lid for up to 2 months. Do you want to try something a little different? Dough with Paprika Cream Lena Onion Rings with Paprika , simple and delicious recipe Pasta with Broccoli P asta with Potatoes and Peppers Pasta with Tuna in Tomato Sauce Pasta in Creamy Salmon Sauce Pasta in Cream of Zucchini and Bacon Pasta all’Amatriciana with Bacon in Hot Sauce Cream of Chicken and Bacon for the Pasta Topping Dough with Paprika Cream Lena #pasta #in #eggplant #and #pepper #cream #simple #recipe #italianfood #vegan #maindish #lunch #dinner #meal #italianrecepies #foodies #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.