Search Results

Mini Panzerotti with Filling of Cow Cheese A fantasy of a dough that is prepared quickly. Filled with fresh cow's cheese, dough as soft as a soul. I believe you will like it because it is a fast process. No waiting for the dough to rise. Ingredients : very easy, total time 45 minutes. Dough: 300 g of wheat flour and more to sprinkle on the surface 200 ml of lukewarm milk, heat the milk over low heat not long 10 g of baking powder 1 teaspoon of salt 50 ml vegetable oil Coating: To stick the end of the dough: 1 egg white 15 g butter melted Filling: 200 g Fresh cow Cheese egg yolk For Frying: 500-700 ml Vegetable oil Mini Panzzerote with Filling of Cow Cheese Preparation: Pour 200 ml of milk that has stood at room temperature into a deeper bowl and add baking powder, and stir until well combined. Then gradually add the flour, stirring constantly. Mix until the dough becomes compact. When the dough has become firmer, knead with your hands for about 3–4 minutes. Then add vegetable oil over the dough and work it out a bit. Make a ball of dough. After that, roll it out on the worktop, roll out the dough on a floured surface and work it out with your hands to make the shape of a loaf. And divide the dough into 10 equal parts. From these divided pieces, make a ball shape and place them on a floured tray and cover them with foil to prevent them from drying out. Take out one ball and work it out to a size of 12-13 cm in diameter. With that, looking to stay in the shape of a circle. Mix egg yolks with cheese to get a compact mixture When you have done that, then fill with 2 teaspoons with that mixture on half of that dough. Whisk the egg whites and with the help of a brush, apply the mixture around the cheese (do not coat the other empty part), fold and connect the ends with your fingers, you will get the shape of a crescent. Repeat the same with the rest of the dough, until you have used up the material. Pour a lot of frying oil, about 500 -700 ml, and wait for it to heat up on a moderately moderate heat. Melt the butter and coat your panzzerotti with a brush, and let them stand for a while the oil heats up. (You can test with a small piece of dough to see if it has warmed up enough)! If the oil is simmering, you can start baking. Bake your dough to get a brown, yellow color. As soon as it gets a nice brown color, turn it to the other side to bake. Be careful to bake quickly, don't make it black :) When they are done, put them in a bowl with kitchen paper, to soak up the excess oil. Serve warm with yogurt or some sour milk. Buon appetito! Mini Panzerotti with Filling of Cow Cheese Video Presentation #burritos #Panzerotti #salty #saltypastries #cheese #fast #simple #quick #dough #recipe #food #foodie #foodblogger #foodblog #blog #coffeetimelena #coffeetimewithlenaallin1 #delicious #italian Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

## Tagliatelle with Rich Mushroom Sauce Tagliatelle with Mushroom sauce A simple and quick Italian meal with pasta, which gives an amazing taste of mushrooms and the addition of Porcini. For this recipe, you will need tagliatelle, mushrooms, dry pack Porcini, Knorr Porcini soup cube, white wine, garlic and onion, the rest of the ingredients are already in the house. Follow the recipe. Tagliatelle with Mushroom sauce Ingredients : simple, total time: 60 min. 4 serving 480 g tagliatelle 300 g button mushrooms/ cut into leaves 50 g dry Porcini soak in 130 ml white wine 3 Tbsp Olive oil EVO 1/2 onion/ finely chopped 40 g butter 2 big cloves of garlic/ minced 1/2 tsp salt 1 flat tsp black pepper to taste 1 Knorr cube soup Porcini 400 ml of water 1 tsp dry parsley 1 full Tbsp flour + 150 ml water 1 full Tbsp Philadelphia cream cheese Tagliatelle with Mushroom sauce Preparation : Prepare all the ingredients listed above. Soak the dried mushrooms in white wine in a small bowl and leave for 20 minutes. Add the Knorr Porcini soup cube to a small pot and pour 400 ml of water. Cut the button mushrooms into thin slices. Put a medium pot with water to heat on a low, moderate heat, add one teaspoon of salt and 1 spoon of olive oil. Instructions : Chop the onion and garlic. Add olive oil to the wok pan and heat over low to moderate heat. Add the chopped onion and simmer for a few minutes until softened. When the onion softens, add chopped mushrooms, salt and black pepper, and cover. Cook until the mushrooms release their water, soften and change color. Pour the liquid with Porcini, cook until alcohol evaporates about 10 minutes, covered to low moderate heat. Then pour in vegetable broth, let it simmer until 1/3 of the liquid evaporates, about 15 minutes half covered. Add the cube of butter, minced garlic and mix well When the garlic released its scent, mix 1 full spoon of flour with a 150 ml water in a cup, then gradually add to the sauce and stir until it thickens. Simmer for another 5 minutes, then sprinkle with dry parsley. Reduce the temperature and pour in 1 spoon Philadelphia cream cheese, stir about 1 minute, and set aside. Pasta : Add the tagliatelle to the boiling water and cook alla dente(6-7 minutes) or according to the instructions on the package. Drain them well. Put the strained tagliatelle in a plate, add 2 medium ladles of mushroom sauce over them. Serve with grated Parmesan cheese as you like. Buon appetito! Tagliatelle with Mushroom sauce NOTE : You can use any other brown mushrooms instead of button mushrooms. If the mushrooms do not release liquid, you just need to fry them for about 3–4 minutes, stirring occasionally, then add Porcini with wine. Keep the rest of the mushrooms sauce covered in the refrigerator for up to 2 days, heat in the small saucepan. Tagliatelle with Mushroom sauce Do you want to try something a little different? Tagliatelle with Salmon Seafood with Tagliatelle in Tomato sauce Creamy Salmon with Tagliatelle and Leeks Tagliatelle with Porcine and Shrimps Tagliatelle in Romano Ragout Tagliatelle in Mushrooms Topping Tagliatelle alla Matriciana with Homemade Ketchup Meatballs in Creamy Sauce with Tagliatelle Creamy Tagliatelle with Smoked Salmon #tagliatelle #with #mushroom #sauce #delicious #pasta #lynch #maindish #meal #italianrecipe #food #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.

##Deliciously Soft Cornbread with Cheese Soft Corn bread with Cheese I made this cornbread literally from all the ingredients I had in the house. It is ready in just 5 minutes of preparation, and it takes about 30 minutes to bake. It is ideal for breakfast and dinner with the addition of ajvar, spread or some dried meat products. Likewise, it is very juicy and soft and lasts a long time. Follow the recipe. Soft Corn   bread   with   Cheese   Ingredients : cup=150 ml, simple, total time:40 min., 8 serving 3 eggs 160 ml of vegetable oil/ + 4 Tbsp for baking dish 100 ml mineral water/ or water 200 ml Kefir 150 g Greek yogurt 300 ml corn flour 150 ml flour 1 bag baking powder/ 10 g 1 tsp salt 180 g Philadelphia cheese/ or cow crumble cheese or Greek feta cheese mashed 30 g sesame seeds/ for sprinkle Soft Corn   bread   with   Cheese   Preparation : Turn on the oven to 200 °C. Add all the wet ingredients to a deep bowl and beat with a hand whisk. Add Philadelphia cheese or crumbled cheese and mix well. Then add corn flour, wheat flour, salt, and baking powder and mix it all well. Coat a baking dish with oil with the help of a brush. Shake off the mixture, and sprinkle with sesame seeds as desired. Bake in a heated oven at 200 °C for 25–30 minutes. Cover the finished cornbread with cheese with a clean cloth and let it cool for about 20 minutes. Cut into portions and serve with yogurt or sour milk and with some spreads. Buon appetito! Soft Corn   bread   with   Cheese   NOTE : Keep the cornbread in a dry place covered with a clean cloth for up to 3–4 days. Do you want to try something a little different? Corn Bread without Eggs Corn Bread with Cheese Old Way Corn Bread, My Mum Recipe Corn Bread with young Cheese and mature Cream #soft #corn #bread #with #cheese #appetizer #food #serbianfood ##serbianrecipe ##traditional #cornbread #foodie #foodloiver #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Simple Plum Cake Recipe Plum cake, simple recipe Simple plum cake without butter and milk. Quick and easy recipe. Plum cake, simple recipe Ingredients: simple, total time: 40 min. 3 eggs 160 g sugar 270 g flour 00 170 ml water 30 ml lemon juice 100 ml oil 2 lemon peel grated 15 g baking powder as you like, you can add apricot jam like filling/ optional Plum cake, simple recipe Preparation: Using a mixer, beat the eggs with the sugar until the mixture becomes light, puffy and fluffy. Add oil and mix at the same time, add water, lemon juice together with grated lemon peel. After that, gradually add sifted flour and baking powder, mixing until you get a smooth mixture. Grease a 29-30 cm mold (butter, flour) or line it with baking paper: then pour the mixture into it. You can use muffin tins like I did. Insert the baskets and pour less than half of the mixture. Add if you want apricot jam, add a little more mixture with the help of a spoon. Do not pour it to the top, as it will rise during baking. Bake the cake in a preheated oven at 170 °C for about 35–40 minutes, until it turns golden brown and is baked from the inside. Check the dough with a toothpick. When the cake is ready, leave it to cool. Slice plum cake or serve like muffin's. Buon appetito! NOTE : The plum cake can be stored in a food bag and consumed within 7 days. It can also be frozen. Do you want to try something a little different? Muffins Lena Muffins with Apples Orange Muffins Orange Muffins Chocolate Muffins Apple Muffins Chocolate Muffins Mud Muffins #plumcake #simple #recipe #delicious #fast #quck #cake #cakelover #deessertlover #easybaking #food #dessert #tasty #muffins #italian #recipe #blog #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Innovative Pork Chop Recipes Pork chops on different way Today, I sought to prepare pork chops using a slightly different approach. The recipe is straightforward and efficient. Please follow the instructions. Ingredients : simple, total time: 25 min. 4 serving 4 Tbsp vegetable oil 4 big pork chops 4 think sheets melted cheese 12 thin sheets of prosciutto or bacon as side dish fit well: 4 grilled paprika or french fries or peas salt and black pepper to taste Pork chops   on different way   Preparation : Before preparing the pork chops, prepare the first appetizer you want, I recommend grilled peppers, french fries or peas. Season the pork chops with very little salt and black pepper because prosciutto is already salty like bacon. Pound well on both sides with a meat mallet. Fry each side for about 4 minutes, and set aside on a plate. When they cool down a bit, put a thin sheet of cheese on top. Place two strips on the board, place the pork chops and wrap them. Place the third strip lengthwise around the pork chops, you don't need toothpicks. Fry for about 3–4 minutes on each side, placing the first side of frying where there is no cheese. Serve with a side dish such as: grilled peppers, french fries or peas . Buon appetito! NOTE : If you have leftover rump steaks, cover it and put it in the fridge until tomorrow, heat it in a pan. Do you want to try something a little different? The Juiciest Pork Chops Pork steaks in Sauce Pork Juicy Cutlets Cutlet in Marinade Lena Cutlets in Butter Sauce #pork #chops #on #different #way #serbianfood #meat #serbianrecipe #food #simple #recipe #delicious #tasty #blog #foodblogger #coffeetimewithlenaallin1 #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delightful Pasta in Creamy Pea Sauce Pasta in Pea Cream This exquisite vegan Italian dish is both delicious and straightforward to prepare, allowing you to have a delightful lunch ready in no time. I enhance this dish with a creamy texture and unique additions that elevate its flavor. Please follow the recipe for details. Pasta in Pea Cream Ingredients: simple, total time: 40 min., 4-6 servings 400 g of any pasta 400 g of frozen peas 1 medium carrot/ diced 400 ml of vegetable soup 1 small onion/finely chopped 25 g butter 2 Tbsp olive oil EVO 1 Tbsp Barilla pesto Genovese pinch of salt and pepper 1 Tbsp weed dill 3 basil leaves for decoration 1 Tbsp grated Parmesan cheese + for sprinkle Octopus with Shrimps in Tomato Broth in Oven Preparation: Sauté the onion in a pan with little oil, until transparent to low medium heat. Add diced carrot, simmer about 3–5 minutes. Now add cube of butter, stir. When the butter melted add the peas and cook for about 10 minutes, with stirring occasionally and covered. Then add the vegetable broth and cook about 20–25 minutes. Turn off the heat, pour the ingredients into a deep bowl and add 1 teaspoon of dill, 1 spoon of Genovese pesto, 1 spoon of Parmesan cheese. Blend everything well into a creamy mixture, control taste, then return to the pot. Cook the pasta according to the instructions until alla dente, and strain it well. Serve on plates and top with pea and basil cream, if desired, sprinkle with grated Parmesan cheese Garnish with fresh basil leaves. Serve warm. Buon appetito! Pasta in Pea Cream NOTE: If you have some meat bones or ribs at home, you can immediately add with peas and cook everything together, to get an even better taste! Remove ribs from the mixture and fry them in a little oil. Keep the rest of the pea cream covered in the refrigerator for up to 2 days. If the cream thickens, add very little liquid. You can keep this pea cream in a container with a lid in the fridge for up to a 2 month. Do you want to try something a little different? Pasta with Ricotta Pasta with Broccoli Pasta in Eggplant and Pepper cream Porcini cream for Pasta and Soups Pasta in Cream of Zucchini and Bacon Pasta with Sardine my way Mediterranean Tuna Sauce for any Pasta #pasta #in #pea #cream #peas #vegan #vegie #maindish #lunch #food #vegan #vegetables #peas #italianfood #italianrecipe #recipe #simple #delicious #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Pork Chops in Creamy Mushroom Sauce Pork Chops in Mushroom Sauce A delicious lunch ready in just 45 minutes. A wonderful sauce of mushrooms with pork chops, which is quick and easy to prepare. Follow recipe . Ingredients : simple, total time: 45 min., 4 serving 3 Tbsp Olive oil EVO 600-700 g pork chops/ 4 pork chops 250 g mushrooms/ cut into leaves 400 ml vegetable broth 4 cloves of garlic/ minced 40 g butter/ divided 1/2 tsp dry spice thyme to taste salt and pepper to taste 1 tsp dry spice/ Vegeta 2 tsp of flour+ 100 ml water 1 Tbsp fresh parsley/ finely chopped or 1 tsp dry parsley 1 Tbsp Parmesan cheese grated/ as desired Pork   Chops   in   Mushroom   Sauce Preparation : Season the chops with salt and pepper, add dry spice of Vegeta seasoning. Heat oil with butter in a pan. When the butter is melted, add the chops. Bake them for 4–5 minutes on each side, until they “catch” a golden-brown color. Remove the chops from the pan and keep warm while you prepare the mushrooms. If you are cooking a large amount of chops, cook them several times, do not push them all into the pan. Cut the mushrooms into slices. Add the mushrooms to the same pan in which you fried the meat. Add salt, black pepper and thyme to taste. Simmer for about 15 minutes, to low to moderate heat, until the liquid from the mushrooms evaporates. After the time has passed, add minced garlic and rest of butter, simmer for few seconds. When the butter melted add the vegetable broth, stir and let it boil for a short time. Add the flour mixture with little water, stir all well, return the pork chops reduce the heat and cover. Check the taste and add salt and black pepper as needed. At the end, sprinkle with chopped parsley and grated Parmesan cheese. Serve this dish with mashed potatoes , or rice , and green salad. Buon appetito! NOTE : Instead of pork, you can use chicken, beef, or turkey meat. Instead of Parmesan, you can add 1 teaspoon of sour cream if you like a milder version. Keep the rest of the dish covered in the refrigerator for up to 2 days. Do you want to try something a little different? The Juiciest Pork Chops Pork chops on different way Delicious Pork chops in Mushroom sauce Pork steaks in Sauce Pork Juicy Cutlets Pork fillet in Wine sauce #pork #chops #in #mushroom #sauce #cutlets #food #veal #beef #turkey #meat #simple #recipe #delicious #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Quick and Easy Vegetable Pie Recipe Quick Vegetable pie Fantastic healthy vegan vegetable pie: zucchini and carrots with added cheese and turmeric. It is very tasty and ideal for breakfast or dinner. It is ready in just 10 minutes. In case you need to increase the ingredients for a larger baking dish, I will leave it in the notification. Follow the recipe. Ingredients : simple, total time: 40 min. 6 serving 3 carrots/ grated 1 big zucchini/ grated or 2 green small 4 eggs 2 full Tbsp flour 1 tsp salt 1 tsp turmeric 30 ml oil 80 g granted Gouda cheese+ 20 g for sprinkle pie Baking dish 20x30 cm Baking paper Quick   Vegetable   pie Preparation : Peel the vegetables and wash them, dry well with a kitchen paper. Grate the zucchini in a deep bowl and add a teaspoon of salt and mix, leave for 20 minutes to release the liquid. During this time, grate the carrots, put in a deep bowl add all the other ingredients: turmeric, eggs, 2 full spoon of flour, 5 g baking powder, 80 g grated cheese stir well with spoon. The cheese must be processed like Gouda, Edam, Trappist or Cheddar cheese. Mix all the ingredients well, then add the strained zucchini and combine everything well again. The mixture must not be very thick. Pour the mixture into a greased baking tray lined with baking paper and smooth it out. Sprinkle, rest a 20 g grated cheese on a flat surface. Bake in a preheated oven at 180 °C for about 30 minutes. Leave the finished vegetable pie to cool for about 15 minutes, covered, then cut into portions. Serve with yogurt or sour milk. Buon appetito! Quick   Vegetable   pie NOTE: For a larger dish 43 x 23 cm you will need: 4 small zucchini, 5 medium carrots, 6 eggs, 4-5 full spoon flour, 1 bag baking powder 1 and half teaspoon salt, 1 teaspoon turmeric, 100 g grated cheese and 40 g cheese for sprinkle. When you add the ingredients, make sure that they are well combined and that the mixture is not too thick! Keep the rest of the pie covered in a refrigerator for 2–3 days. Heat in a pan or microwave. Do you want to try something a little different? Potato Pie Potato Pie Simple Cheese Pie Roll Meat Pie recipe Fast Torn Cheese Pie Potato Pie with Onion Pie with Potatoes and Meat Lean Pie with Leeks and Rice Salty Cheese Pie Gibanica Serbian Traditional Pie Lena Pie with Meat and Leeks Lena Quick Puff pastry Pie with Cheese Serbian Gibanica Cheese Pie Cheese Pie recipe, the best recipe Gibanica #quick #vegetable #pie #carrots #zucchini #turmeric #cheese #appetizer #food #simple #recipe #healthyfood #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.

## Discover the Delight of Hungarian Pancakes Hungarian Pancakes Hungarian pancakes are a slightly different process compared to classic pancakes, these are a little thicker and are stacked on top of each other with the coating in the combination you like, mostly cocoa Nesquik, nuts, sugar, jam are used. So that it gets the look of a cake that is cut into slices. They are very tasty, soft, and juicy and the preparation is very easy. Follow recipe. Hungarian   Pancakes Ingredients : simple, total time: 40 min.,5 pancakes, serving 4 Dough: 4 eggs/ separated egg yolks and whites 70 g soft butter 170 g flour 00 300 ml milk with fat 60 g granulated sugar/+ 4 Tbsp sugar divided 1 bag vanilla sugar/ 10 g 1 Tbsp lemon juice 1 lemon, grated peel Oil for frying For Filling : 6 Tbsp cocoa Nesquik 5 Tbsp sugar 6 Tbsp ground walnuts little cinnamon as you like Hungarian   Pancakes Preparation : All the ingredients must be at room temperature before preparation, so you have to take all the ingredients out of the fridge 40 minutes before. Separate the yolk from the white. Beat egg yolks with 50 g sugar and vanilla sugar until foamy, until the mixture becomes lighter. Add the softened already mixed butter, grated lemon peel and mix the ingredients well with a mixer, until uniform and without lumps. Gradually add milk and flour, beat with a mixer until you get a slightly thicker mixture compared to classic pancakes. Beat the egg whites until foamy, then gradually add the 4 Tbsp of sugar and lemon juice, beat until stiff. Gradually add solid snow to the egg yolks, stir with spatula everything well with light movements using the bottom-up technique. If liquid appears at the bottom, then mix again, do not use a mixer! Pour a little more oil in a 22 cm pan, because the mixture is thicker and requires more fat. When the oil is well heated pour 1 and half ladle of the mixture into the hot oil and fry only one side, cover the pan, fry a 3–4 minutes until golden brown. The top side of the pancake should remain moist, and sparkling looking, this is normal. Take out on a plate, sprinkle with 2 full spoon of nuts and 1 spoon of sugar, then another pancake with 2 spoon Nesquik and spoon of sugar. Arrange alternately. The back pancake goes like a lid, the baked side is facing up. Serve pancakes as slices. If you want, you can decorate with a scoop of vanilla ice cream if you really have a sweet tooth. Buon appetito! Hungarian   Pancakes NOTE : I had a bigger pan, 25 cm, so I had to improvise a bit, in any case, the taste is fantastic! If you want a larger quantity, add double the amount of ingredients to have 10 pieces. I had a total of 5 pancakes, so this pancake cake is lower. It is quite enough for my husband and me. To have cocoa spread, you can use jam or vanilla cream in combination with others. Keep the rest of the pancake covered or wrapped in a bag in the refrigerator. Do you want to try something a little different? Pancakes Pancakes dessert Thin Pancakes Soft and Quick Pancakes Pancakes Pancakes Mini Pancakes bites #Hungarian #pancakes #dessert #cake #dessertlovers #food #cocoa #sugar #walnuts #Nesquik #jam #simple #delicious #recipe #easycooking #blog #coffeetimelena #foodblogger #foodie #foodblog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Crispy Zucchini Patties Recipe Zucchini Patties Zucchini burgers are fantastic, they can replace meat, and also have a low calorie. The burgers are delicious and soft. You will only need about half an hour to prepare them. Follow the recipe. Ingredients : simple, total time: 35 min. 2-3 serving 3 zucchini/ grated 7 Tbsp semolina 3 Tbsp breadcrumbs 3 eggs 3 Tbsp garlic powder 1 onion/ finely chopped 1 tsp red ground pepper 1 tsp parsley/ finely chopped 1 tsp salt/ or to taste 1 tsp black pepper Olive oil EVO for frying Zucchini Patties Preparation: Grate the peeled zucchini in a bowl and add one teaspoon of salt and leave to stand for 20 minutes. After some time, squeeze the zucchini and put them in another bowl, in which you will mix the following ingredients: chopped onion, semolina, breadcrumbs, garlic powder, red ground pepper, parsley, salt, and black pepper. Mix everything well by hand until the ingredients are combined (put on a plastic glove). Beat the eggs, add to the ingredients and mix well until combined. If the mixture is too runny, add a 1 spoon more breadcrumbs. Heat the oil in a medium skillet over low-moderate heat. With the help of a spoon, take out the mixture and add it to the pan, flatten the mixture with a spoon and make a burger shape. Fry the patties on medium-moderate heat for a few minutes on each side until golden brown. Drain the burgers on a kitchen paper in a plate to absorb excess fat. Serve warm with the side dish you like: rice , purée , French fries , asparagus , peas or spinach , you can also with your favorite green salad. Buon appetito! NOTE : If you don't want to use the mixture, cover it with transparent foil and put it in the fridge until the next day. Keep the rest of the patties covered in the refrigerator for up to 2 days. Do you want to try something a little different? Zucchini meatballs Stuffed Zucchini Stuffed Zucchini Zucchini Risotto Zucchini Donuts Stew of flesh of Zucchini Fried Zucchini Perfect Breaded Zucchini #zucchini #patties #burgers #maindish #lunch #dinner #food #delicious #simple #recipe #foodies #foodlover #blog #coffeetimelena #foodporn #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Milanese Risotto with Crispy Bacon Milanese Risotto with Bacon Wonderful Milanese Italian risotto with saffron and bacon. It is quick and easy to prepare and ready in just 35 minutes. Follow the recipe. Milanese   Risotto   with   Bacon Ingredients : simple, total time: 35 min, 2-3 serving 2 Tbsp Olive Oil EVO 50 g bacon/ diced 1 cup of washed rice/200 ml 450 ml broth 1 small bag, saffron/ 0.125 g 1 cube of butter/ 20 g pinch of salt and black pepper dry parsley 1 flat Tbsp grated Parmesan cheese Milanese   Risotto   with   Bacon Preparation : Prepare all the ingredients as described above. Rinse the rice well several times under running cold water until the milky color disappears. That way you flush out arsenic, dirt and gluten. In a medium saucepan, fry the bacon until transparent to low moderate heat. Add chopped onion, mix well, stew until soft. Add washed and strained rice and fry for about 1–2 minutes. Immediately pour over the 1/2 broth and mix well. Add a pinch of salt, dry parsley and a little black pepper. After 10 minutes, pour the rest of the broth, mix and cook on low heat another 10–15 minutes. During cooking, add a saffron, little water at a time until the rice is soft. When the rice is soft, and liquid a little rest, add a cube of butter, stir until combined, then add 1 spoon of Parmesan cheese, cook for about 1–2 minutes, turn off the heat. The rice must be soft and have a little more liquid, you must not overcook it and make it dry! Serve warm with some steak and greens salad. Buon appetito! NOTE : Place the rest of the risotto in a small container with a lid and keep in the refrigerator for up to 2 days. Do you want to try something a little different? Risotto Milanese Risotto with Mussels Risotto with Mushrooms Risotto Seafood in Tomato sauce Risotto with Shrimps, Clams, and Zucchini Risotto with Shrimps, Clams, and Zucchini Risotto with fried Squid in Tomato Sauce Perfect Black Risotto Shrimp Cream Risotto Delicious Asparagus risotto with Bacon #milanese #risotto #with #bacon #food #maindish #lunch #dinner #sidedish #saffron #rice #saffron #bacon #italianfood #italianrecepies #delicious #easycook #simple #recipe #foodblogger #foodie #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Exquisite Risotto with Datterini and Seafood Risotto with Datterini and Seafood Real Italian risotto combined with tomatoes and seafood. A very delicious and light and healthy meal that is ideal for lunch and dinner. It is quick to prepare and very simple! Follow the recipe Risotto with Datterini and Seafood Ingredients : simple, total time: 45 min., 4 serving 2 cup of rice/ well washed 4 Tbsp Olive oil EVO to taste 6 Datterini tomatoes (yellow red)/ or cherry tomatoes - cut in half 1 pack frozen 450 g Seafood/ mussels, clams, shrimps, prawns 2 cloves of garlic/ minced 100 ml white wine 1 small sachet fish broth pinch of oregano and basil black pepper to taste 250 ml classic broth about 500 ml water as needed 1 tsp dry parsley Risotto with Datterini and Seafood Preparation : Before you start preparing this dish, take the package of seafood out of the freezer at least 1-2 hour before. Rinse the rice well several times under a stream of cold water, until a clear liquid comes out. Leave the rice in a colander. Wash and cut datterini or cherry tomatoes into halves or quarters. Heat the olive oil over low to moderate heat. Add the sliced tomatoes, cover the pan, simmer for about 4–5 minutes, with stirring occasionally. Add the package of seafood, simmer for about 3–5 minutes, then add the minced garlic and stir. As soon as the garlic starts to smell, add the wine, stir well, season with a pinch of salt and black pepper to taste. When the alcohol has evaporated after 3 minutes, add the rice. Mix the rice well for about 2 minutes, then add classic broth, fish broth pinch of oregano and basil. Cook for about 10–15 minutes. When the rice has absorbed the liquid, add another 200 ml of water. Repeat this once more at the same time interval. The rice must not be overcooked, it must swell alla dente and not stick. During cooking, add dry parsley, control the taste add spices as needed. Towards the end, add about 30 ml of olive oil, stir and turn off the heat. Serve warm immediately! Buon appetito! Risotto with Datterini and Seafood NOTE: If you want a little more flavor from tomatoes, in addition to the datterini, I advise you to add just less 1 teaspoon of tomato paste. No more than that, because with this addition, the seafood loses its true aroma and taste! Do not use tomato concentrate! Do you want to try something a little different? Risotto with Mushrooms Asparagus Risotto Seafood Risotto Zucchini Risotto Seafood Risotto Quick Seafood risotto Milanese Risotto with Bacon Risotto with Mussels Risotto with Mussels Black Cuttlefish Risotto Risotto Seafood in Tomato sauce Perfect Black Risotto Shrimp Cream Risotto Risotto with Porcini and Leeks Vegan Risotto , the best Recipe #risotto #with #datterini #and #seafood #food #healthyfood #cherrytomatoes #broth #rice #healthyrecipes #food #lunch #dinner #lightfood #easycooking #blog #foodblogger #foodlover #delicious #summer #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Authentic Ragù Bolognese Sauce: A Culinary Classic Ragù Bolognese sauce A wonderful Italian Ragù Bolognese sauce, you can use it for many purposes as a topping for pasta, as a filling for lasagna or cannelloni, or with gnocchi. In any case, whatever you choose, there is no mistake! You will really enjoy this sauce! Follow recipe. Pasta in Eggplant and Pepper cream Ingredients : simple, total time: 60 min. 6-8 serving 4 Tbsp Olive oil EVO 1/2 big onion/ finely chopped 1 carrot/ super chopper 1/4 celery stalk/ super chopper 70 ml white wine salt and pepper to taste 630 g minced meat/ pork, beef 610 g can tomato Cherry pulp 350 ml classic broth 1 tsp oregano 1 tsp basil 2 tsp red ground paprika/ or to taste Ragù   Bolognese   sauce Preparation : Prepare all the ingredients as described above. When you have finished preparing your vegetables according to the description, you can start making this sauce. Pour the olive oil into a medium-deep pot, heat on a low-moderate heat for about 2–3 minutes, with stirring occasionally. Add the finely chopped carrot and celery (I put them in a super chopper so it goes the fastest, and it's better for the sauce)! Simmer with occasional stirring for about 10 minutes. After the elapsed time, pour dry white wine over everything, add a little salt and pepper to taste, stir. Leave for 3–4 minutes for the alcohol to evaporate. Add the minced meat, mix all the ingredients well and cover the pot. Cook, stirring occasionally, for 17–20 minutes until the meat releases its liquid. After that, add cherry tomatoes pulp, ground red pepper, oregano, basil, salt and black pepper to taste, Stir all well and cook for about 40–45 minutes, covered, to low moderate heat. During this cooking, gradually add broth twice (after every 15 minutes). Check the taste and add salt and pepper as needed. When the sauce has a little thickened and acquired a nice color, turn off the heat. Use it according to your wish and need. Bolognese ragù prepared in this way is ideal for filling lasagna, cannelloni, topping for pasta and gnocchi . Buon appetito! Pasta in Eggplant and Pepper cream NOTE: You can also pack the Bolognese sauce prepared in this way in special containers with a lid and keep it in the freezer until the next use for about 2 months. This sauce does not go spicy according to the original, but if you are a spicy lover, you can add smoked hot pepper. #ragu #Bolognese #sauce #simple #recipe #delicious #food #pasta #gnocchi #lasagna #caneloni #easycook #filling #topping #italianfood #italianrecepies #blog #coffeetimelena Do you want to try something a little different? Pastry of Lasagna with Ragù Ragout Beef sauce Ragout with Homemade Pasta How to make Original Ragù Bolognese Lena Simple Ragout Bolognese Lena Gnocchi Bolognese from the Oven Ragù   Bolognese   sauce Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delightful Pasta in Creamy Eggplant and Pepper Sauce 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.

## Delicious Zucchini Meatballs Recipe Zucchini meatballs Beautiful and tasty zucchini meatballs with the addition of eggs and flour and herbal spices as well as dry spices. These meatballs will be enough for 4 people. You can pack the rest of the mixture in a bowl covered with cling film in the fridge until tomorrow if you don't want to fry everything at once. They are made very simply and quickly. They are soft and there is definitely no difference in taste from meatballs and these! These dumplings go well with mayonnaise or tartar sauce and a side of french fries or mashed potatoes or rice . Follow recipe. Zucchini   meatballs   Ingredients : simple, total time: 45 min. 4 serving 4 zucchini/ grated 4 eggs/ scrambled 4 cloves of garlic/ minced 300 g flour 50 g corn flour 100 g breadcrumbs + for rolling as you like 1.5 full tsp salt 1 tsp black pepper or to taste 1 tsp red ground paprika 1 full tsp oregano 1 full tsp dry parsley leaf/ finely chopped 100 ml Olive oil EVO for frying Zucchini   meatballs   Preparation : Grate the zucchini on a coarse grater, add salt and let them drain for about 20 minutes. When they stand, squeeze out the excess water, then put them in a deep bowl. Add finely chopped garlic, dry parsley, 1/2 tsp salt, 1 tsp black pepper, 1 tsp red ground paprika, 360 g gradually flour, 100 g breadcrumbs, 4 eggs and other spices as desired. Mix it all well with spoon until uniform. wet your hands and use a spoon to form meatballs from the mass so flatten them slightly, and fry in hot oil until golden brown. Meatballs must be 3-3.5 cm in diameter. If you want, you can roll them well into crumbs before baking. I did not work for you in this case. Fry the meatballs in hot oil for about 3–4 minutes to moderate heat or even better in a deep fryer, until they are golden brown on all sides. Place the finished meatballs on a paper towel to absorb excess fat. Serve the meatballs warm with your french fries or rice with mayonnaise or tartar sauce, with a favorite salad. With these meatballs, you can also make a tomato basil sauce , see the recipe here . Buon appetito! Zucchini   meatballs   NOTE : You can also make patties from this mixture if you like. If you don't want to use wheat flour, you can use rice or oat flour or corn flour with adding corn starch 1 Tbsp. You can certainly add hot ingredients if you like spicy, such as crushed hot pepper or chopped fresh hot pepper. If you do not want to use the mixture, leave it in a bowl covered with cling film in the refrigerator for 1 day. Keep the finished meatballs in the refrigerator for up to 3 days. Do you want to try something a little different? Zucchini Patties Stuffed Zucchini Zucchini Risotto Burgers with Zucchini and Potatoes Zucchini Patties simple recipe Stuffed Zucchini in delicious Sauce Zucchini Meatballs #zucchini #meatballs #vegan #food #healthyfood #healthyrecipe #maindish #lunch #dinner #foodlover #foodies #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.

## Pork Fillet in Wine Sauce: A Gourmet Delight Pork fillet in Wine sauce A wonderful recipe for pork fillet and white wine sauce. The meat is very delicious, soft, and juicy. Follow the recipe. Ingredients : simple, total time: 40 min. 4 serving 600 g pork fillet/ cut into 5 mm steaks 1 small onion/ finely chopped 2 cloves of garlic/ minced 4 Tbsp Olive oil EVO salt and black pepper to taste 170 ml white wine 400 ml vegetable broth 1/2 tsp rosemary 1/2 tsp thyme little water 1 tsp flour/ as you like optional Pork   fillet   in   Wine   sauce Preparation : Cut the pork fillet into 5 mm thick steaks. Season to taste on both sides and lightly beat the meat with a pestle. Finely chop the onion and garlic. Pour the little olive oil into a large pan and heat it over low to moderate heat. Add the pork fillets and fry about 4–5 minutes each side until golden brown. Remove the fillets and place them on a plate. Add more olive oil, chopped onion in a same pan, stir for a few minutes until it softens and becomes transparent. Now add minced garlic and stir, as soon as the garlic smells, add 1/2 of the vegetable broth. Scrap if bottom of the pan, cook for about 10–15 minutes Then pour over the rest of the broth again, add thyme and rosemary, mix everything well and cook for another 10–15 minutes. Add a little water as needed. As you like sauce thicker, add 1 tsp of flour. When the sauce has acquired a nice brownish color and thickens a little, take it off the heat. Strain the sauce through a strainer. Return the sauce to the pan and the pork fillets. Cook another 10–15 minutes, with adding 50-100 ml of water. Serve with rice, or Milanese risotto or mashed potatoes with some green salad. Buon appetito! NOTE : If you are not a fan of pork+g meat, you can do the same with beef fillet. Keep the leftover fillet covered in the refrigerator for up to 3 days. Heat in a pan or in the microwave. Do you want to try something a little different? Pork Fillet with Porcine Mushrooms Pork Fillet with Porcine Mushrooms Delicious Pork chops in Mushroom sauce Pork Skewers Pork Steaks in Sauce #pork #fillet #in #wine #sauce #maindish #lunch #dinner #food #meat #steaks #meatlover #foodporn #foodlover #meat #delicious #simple #recipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Detoxify Your Liver and Intestines with a Natural Drink Natural drink for liver and intestine detox If you feel tired or bloated in your stomach, these can be signs that your body is overloaded with toxins. I offer you a simple and healthy recipe to help you restore it and cleanse your liver and intestines. This is a natural and powerful ginger, lemon, turmeric, and carrot drink. Besides serving to cleanse the liver and intestines, it strengthens the body and immunity, and gives energy. The ingredients in this natural recipe have been carefully selected for their detoxifying, anti-inflammatory and digestive properties. Ginger is a good anti-inflammatory ingredient, stimulates the secretion of digestive enzymes, improves bowel function and digestion itself. It also helps with joint inflammation, nausea, and pain. Lemon is rich in vitamin C antioxidants, stimulates the secretion of bile, breaks down fats and improves liver function. Its effect helps to balance the pH value of the organism. Carrots contain beta-carotene, fiber and powerful antioxidants that help cleanse the intestines and protect liver cells. It also improves the work of bile flow, and improves the work of digestion. Curcumin, the active ingredient in turmeric , has an anti-inflammatory effect on liver function. In combination with black pepper, its absorption multiple increases. A recipe for liver detox and bowel cleansing: Ingredients: for 1 person 1 carrot 2.5 cm ginger root 1/2 lemon juice 1/2 tsp turmeric powder pinch of black pepper 1 cup of warm water 1 tsp of honey Natural drink for liver and intestine detox Preparation: In the blender, add the cleaned carrots and ginger that you have cut into pieces, add warm water and blend until you get a creamy composition. Add lemon juice, turmeric and black pepper and mix everything again. If desired, add honey and consume in the morning on an empty stomach. Notes before consuming this recipe: People with gall bladder or duodenal ulcers who are taking blood thinners should consult their doctor first about using ginger and turmeric. Pregnant women are advised to consult their doctor beforehand, even though these are natural ingredients. This drink is not a substitute for medical therapy or a balanced diet, but is a natural supplement that helps to improve the general feeling of health. By introducing this natural drink into your morning routine, you help the body eliminate toxins, improve digestion, and strengthen immunity. Regular consumption of this drink, although not very visible at first, brings long-term benefits and improves your entire body and health. #natural #drink #for #liverandintestine #healthydrink #healthyfood #healthytecipe #healthyfoodporn #blog #natural #medicine #coffeetimelena #health Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Spaghetti with Clams in Wine Sauce 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.

##Delicious Cuttlefish in Datterini Sauce with Polenta 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.

## Gluten-Free Protein Bread: A Nutritious Choice 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.