Search Results

Swiss Chard with Boiled Potatoes A wonderful and healthy Mediterranean side dish that goes with all main dishes, such as fish and various types of meat. It is easy to prepare and ready quickly. It is made from chard boiled potatoes with special tricks to make it tastier! I live in the Mediterranean area, so I often make it with burgers and sea fish. Follow recipe. Ingredients : simple, total time: 35 min., 3 serving 2 bunches of fresh Swiss chard/ cleaned and boiled 4 medium potatoes/ cut into pieces sea salt to taste 1 teaspoon dry bio spice/ Vegeta pinch of black pepper 20 g butter/ 1 cube 3 cloves of garlic/ minced 3 Tablespoon Olive oil EVO water deep pot Preparation: Bring water and 1 teaspoon salt to a boil in a deep pot. While waiting for the water to boil, wash the Swiss chard, remove the excess stalks, cut the white thicker part into the letter V and remove. Leave in a colander to drain excess water. Put the Swiss chard in the boiled water and cover the pot. Stir occasionally and cook for about 10 minutes. With a slotted spoon, take out the Swiss chard, drain the liquid well before putting it in a deep plate. Do not throw this water away, you will need this for later! Transfer all the Swiss chard to a strainer, let it cool for about 10 minutes. Cut the Swiss chard into smaller pieces on a board, do not chop finely!! Add potatoes cut into pieces to the same water in a smaller pot and cook for about 25 minutes. Remove the potatoes with a slotted spoon and save the liquid. Drain the potatoes well. Pour 1.5 tablespoons of olive oil into a large pan, wait for it to heat up on moderate heat. Add boiled potatoes in pieces, salt, and pepper to taste then stir, cook about 5 minutes. Pour some liquid (150 ml) in potatoes, where the Swiss chard and potatoes were cooked. Then add the sliced Swiss chard and stir it all together to combine. When the liquid has almost evaporated, add the butter, stir it well into the ingredients. Add the minced garlic immediately when the butter has melted, combine all the ingredients well. Cook for about 1 minute, then turn off the heat. Drizzle with olive oil and stir. Swiss chard is ready to serve. Buon appetito! NOTE : Store the rest of the food in the fridge for up to 2 days. This healthy side dish goes best with fish, burgers, Wiener schnitzel etc. #Swisschard #chard #vegetables #boiled #potatoes #sidedish #cooking #healthy #food #simple #easy #foodlover #foodblog #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Bećar Paprikash Bećar paprikash or Sataraš comes from Vojvodina, the northern region of Serbia, where I also come from. This is an ideal dish to prepare for breakfast or dinner. It is made from peppers, onions, tomatoes, and eggs. It is the basis. This delicious and healthy dish is prepared quickly. Follow the recipe. Ingredients: simple, total time: 60 min. 4 serving 2 Tablespoon Olive oil EVO 2 medium onions/ cut on small ribs 3 large red long peppers/ diced 1 large tomato and 2 medium/ peeled and diced 1/4 hot green peppers finely chopped/ or 1/2 teaspoon red-hot crushed pepper/ — optional 1/2 teaspoon salt 1/2 teaspoon black pepper/ or to taste 2 eggs iron pan Preparation: Clean, wash and cut the onion in half. Cut into thin ribs. After that, separate into fine ribs. Wash the peppers and clean them from the stalks and seeds. Cut them in half, remove the remaining seeds. Cut them into two parts lengthwise. Then cut them into 2.5 cm cubes. Repeat this with the other peppers. Cut a hot green pepper into 1/4, remove the seeds and chop. Wash the tomatoes well and peel them. (To make it easier to clean, cut a cross opposite to the stalks, soak them in hot water for a few minutes, then in cold water, and peel them. I didn't do that, I simply washed them under lukewarm water and cleaned them of the skins. When everything is ready, you can start cooking. Processing : Pour olive oil, add onions. Simmer on moderate heat with occasional stirring for about 3–5 minutes. The onions must soften and become transparent. Add chopped peppers, stir everything well and cover the pan. Stew for about 15–20 minutes, stirring occasionally for five minutes. It is important that the pan is always covered. The peppers must release juice and soften. After that, add chopped tomatoes, stir all components well add pinch of salt and pepper, cover and stir occasionally. Cook for about 30 minutes. During this time, the tomato must release its juice and combine with the other ingredients. Add spices, salt and pepper, half a teaspoon each, and stir well. Cook another 5 minutes, covered. When the vegetables have softened well and the juice has almost disappeared, remove from the fire, immediately add two eggs and quickly mix everything. Return to the heat and stir for about 1 minute. Put out the fire. Serve warm in shallow plates with a slice of bread. Buon appetito! NOTE : You do not have to add spicy ingredients, you can make this healthy breakfast without it, if you are not a fan of spicy ingredients. If you have food left over, can it for dinner or leave it covered in the fridge until the next day. You can also separate it into separate containers and freeze it for another day. #bećar #paprikash #breakfast #dinner #healthy #food #meal #simple #Serbian #traditional #vojvodina #maindish #sidedish #appetizer #recipe #tasty #delicious #foodie #foodlover #peppers #tomatoes #onions #eggs #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.

Dumplings with Plums, Serbian recipe This is the recipe my grandmother used to make and this is one of the most beautiful dumplings that always succeed and are so nice, soft, and juicy! The dough consists of potatoes, eggs, and flour. Just like when you prepare gnocchi. You don't need much time to enjoy this wonderful dessert. An ideal dessert after Sunday lunch that the whole family will enjoy! Follow recipe. Ingredients : simple, total time:90 min., 16 dumplings Dough: 1.2 kg potatoes with peel 2 eggs pinch of salt 300 g smooth flour 2 Tablespoon oil/ or butter 16 fresh plums/ or frozen For Dumplings: 20 full Tablespoon breadcrumbs/ about 250 g 180 ml oil for frying breadcrumbs Preparation: Peel the potatoes, wash them and cut them into medium cubes, pour enough water to cover the potatoes and add a little salt. Let it cook for about 20 minutes. When the water boils, cover the pan, reduce the heat and continue to cook 10 min. Cooking is total 30 min. Drain the potatoes well from the water, wait for 1 minute, then mash them immediately with a large fork. Add eggs, oil, and a pinch of salt to the warm potatoes. Stir and combine well, mixture. Then gradually add flour (3 times 250 g) knead dough by hand. Add more 6 spoons of flour as needed, knead the dough well. When the mixture has become compact, take out the mixture with the help of a spoon, wet little your hands make a ball then flatten it as if you were making patties. Put the washed plums in the center of the dumpling, close the sides and form a ball. Arrange the ready to cook dumplings on a tray. Pour the oil into the pan, when it is heated on moderate heat, add the breadcrumbs, with stirring constantly until they are well browned. Frying takes about 8–10 minutes. Pour a lot of water into a deep pan, add a little salt. Wait for it to boil. Add dumplings to cook. (Dumplings need about 10 minutes to cook on moderate heat.) When they float to the surface, leave for 1–2 minutes, then scoop them out with a slotted spoon, drain well then add to the breadcrumbs. Roll the dumplings into crumbs on all sides, then put them on a larger tray, on which you have placed a kitchen towel. Sprinkle a little sugar on top. Let it cool to room temperature. Serve cold. Buon appetito! NOTE : You can use this same dough to make shufnoodles. If you are making shoufnoodles for cooking, it will take about 5 minutes, as soon as they float to the surface, shake them well from the water and put them into crumbs. Place the dumplings on a tray, covered, store at room temperature for up to 5 days. Cooking dumplings takes about 10 minutes. When they float to the surface, wait another 2 minutes. I used frozen plums with pits, I didn't clean them, and that's not a problem because it takes my time. #dumplings #with #plums #potatoes #flour #eggs #dessert #Serbian #recipe #food #gnocchi #dough #simple #delicious #foodlover #dessertlover #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.

Chicken Kebab in Bacon Chicken kebabs in a bacon roll are quick to prepare, and the taste is phenomenal, it is a real treat to enjoy, the meat is soft and fantastically rich in ingredients. Follow recipe. Ingredients: very easy, total time; 35 min., 4 persons 600 g chicken breast, minced 250 g bacon (hamburger)-slightly fatter part, minced 200 g pieces of thin bacon, (3 width cm x6 cm long) 1 egg white 4 big cloves of garlic, finely chopped 1 medium onion, finely chopped 1 teaspoon baking soda 2 tsp dry spice/ Vegeta 1/2 teaspoon salt 4-5 Tbsp breadcrumbs 1 teaspoon of pepper 1/2 tsp red ground paprika 50 ml of vegetable oil 1 Tbsp olive oil for fry 1 onion for serving, finely chopped Preparation: In a blender, put chopped into pieces 400 g of chicken, garlic, cut in 4 pieces onion and 250 g bacon hamburger chopped into cubes and blend. Finely chop the other part of the chicken meat on all sides, it should be like minced but a little bigger. When you have finished that part, add it to the rest of the mixture. Add egg white, baking soda, dry spice/ Vegeta, salt, pepper, red ground paprika, breadcrumbs and mix everything well by hand, to combine the mixture evenly. Stir well for 10 minutes. Refrigerate for 2 hours to allow the meat to set slightly. When the allotted time has passed, take mixture from the refrigerator. Take one small bowl and pour 50 ml of vegetable oil. You will need to oil your hands. Form kebabs with your oiled hands in little pieces. Kebabs must be about 2-2.5 cm thick, long 6-7 cm. The kebabs that you formed, give them a little more shape with your oil hands, and roll into a thin bacon 2.5-3 cm wide and hook the ends with a toothpick, arrange them on a tray with small distances. Combine very little oil, smear with a brush. Put them to fry on heated oil, moderate heat. Do all this with the rest of the mixture. Fry the kebabs for 7–10 minutes, each side should be nicely baked. Turn them over to the other side after the time has elapsed. Serve warm with other salads or vegetables, french fries. NOTE:  You can cover the rest of the meat with foil, leave it in the fridge for tomorrow. Buon appetito! #food #maindish #chicken #kebab #minced #meat #grill #fried #delicious #tasty #bacon Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cheese Pie recipe, the best recipe Gibanica Mostly, when I want Serbian cheese pies, I always make them according to this recipe, that I got from my uncle long ago. This is Serbian traditional cheese pie call gibanica. The crusts are soft and juicy and the filling is wonderful, you will enjoy every bite. Follow recipe. Ingredients : baking tray 25 × 40 cm, simple , total time: 40 min 8 servings 500 g thin crust Mixture for Spraying Bark: 1/2 bag of baking powder/ 4 g 100 ml of oil 100 ml of acidic water Filling: 330 g mature cow's cream 330 g fresh crumbled cow's cheese 4 eggs 1 tsp of salt / if the cheese not salt 100 ml of oil 100 ml of mineral water Topping: 150 ml of milk 1 egg 1/4 teaspoon of salt Preparation: First, you will make the pie Filling: To mix all the ingredients, first mash the cheese and cream well with a fork, then add the eggs and mix the rest of the ingredients with a fork (you don't need a mixer). I added 1 teaspoon of salt because my crumbled fresh cheese was not salty. Leave the two crusts aside, they will be used for the very top of the pie. Pie making: Coat the pan with oil on all sides with the help of a brush. Arrange the crusts in the pan, one on top of the other, with what you will coat each crust with a spray with the help of a brush. Put about 4 spoonfuls of filling on every third crust, and distribute it finely over the crust. Repeat the procedure with all the crusts in this way. When you got to the end. Lay out the two back crusts and coat each one with spray. Topping: Beat the egg with milk in a plate and add a little salt. Separate the edges of the previously prepared pie with a knife, because this way the topping will absorb the crust better. Spread the topping on all sides and shake the pan a little. Final part: Turn on the oven to 180 °C and bake the prepared pie for about 25 – 30 minutes. If your oven is hotter than above, put aluminum foil. I put my pie on the lower level, because the upper heater burns stronger than the lower one, and you can put the pie on the middle level. As soon as the crust acquires color and starts to rise, put aluminum foil and continue baking for 10 – 15 minutes. Remove the foil for the last 5 minutes and continue baking. When the pie is nicely browned and colored, take it out of the oven. Sprinkle the finished pie with a little water and cover with a clean kitchen towel. When the pie has cooled a little (after 20 minutes), cut it into cubes. Enjoy in every bite! Buon appetito! #serbian #food #cheese #cream #pie #crusts #mature #cow #eggs #oil #mineral #water #simple #recipe #traditional #gibanica #foodie #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fritters made of Minced Meat Simple preparation of fritters on Serbian way, traditional food from Leskovac of minced meat, fast and simple and very tasty! A beautiful and delicious Sunday lunch for the whole family. Follow recipe. Ingredients: simple, total time: 60 min., 4 serving 500 g of minced meat/ pork and veal 1 onion/finely chopped 5 cloves of garlic/finely chopped a half bunch of parsley/ finely chopped 100 ml of water mix it up, then add 5 Tablespoons of flour 4 eggs 1 bag baking powder/10 g 3 Tablespoons of oil 1 full spoonful of ground sweet paprika 1/2 teaspoon hot crushed pepper 1 teaspoon of dry spice/ Vegeta 1/2 teaspoon of salt 1 teaspoon pepper/ or to taste Preparation: Prepare all the ingredients as described above. Put the minced meat in a deep bowl, then add garlic, onion, parsley, and water. Stir well ingredients then add other ingredients from above in order. Leave the mixture for 30 minutes in the refrigerator. During this time, prepare a deep pot or fryer and add enough oil to heat it on a slightly moderate heat. You need just enough time for it to heat up well and for the mixture to pass time. Take out the mixture with a spoon and put it in hot oil and fry both sides until golden brown. Put the finished fritters on a plate with a napkin to absorb the excess fat. Serve warm with some side dish of vegetables and salad. Enjoy in bites! Buon appetito! NOTE: The rest of the mixture, if left, can be stored until tomorrow, covered in the refrigerator. Store the finished cookies covered in the refrigerator for up to 3 to 4 days! #food #dish #fritters #minced #meat #simple #delicious #recipe #homemade #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Parmigiana Melanzana with Ragù Sauce A wonderful Italian specialty: “Parmigiana Melanzana" that Italians love to eat. Tasty and fragrant eggplants combined with bolognese sauce, with the addition of mozzarella, Parmesan, and basil leaves. The preparation of this dish is not very fast, but it is worth it because you have an amazing Sunday lunch for the whole family. You can prepare this dish in advance and keep it in the fridge overnight. For eggplants: you have to wait for all the liquid to come out of them, that takes some time to do the job properly because you also have to roll these eggplants in the frying mixture beforehand. This dish is a true Mediterranean style, delicious and aromatic. I prepare it at least once a month. Follow the recipe. Ingredients: baking dish 30x24 cm , simple, total time: 120 min, 6 servings 1.3 kg eggplants/ distributed in circles or longitudinally on wider leaves 4 pack mozzarella/ 400 g cut into rings 100 g grated Parmesan cheese to taste basil and oregano to sprinkle to taste Sauce: 2 Tablespoons olive oil EVO 2 onions/ finely chopped 3 cloves of garlic/ finely chopped salt and black pepper 1/2 oregano to taste fresh or dry basil to taste 400 ml Italian bolognese sauce Comobino or Barilla 200 ml tomato juice 150 ml water For Frying Eggplant: 2 big eggs 12 teaspoon salt 7–8 Tablespoons of flour 150 ml of sour water Preparation: First, wash the eggplants, clean them of stalk, (do not throw away the peel!). Then cut them into slices about 5 mm thick along the length or to rings. Arrange the slices cut in this way in layers in a colander, sprinkle with salt between one and the other layer. This procedure is useful because it releases the liquid. Place the colander in a bowl, cover it with a plate or a heavier board that presses better. Let them stand like this for about 30 minutes, because it is necessary to drain the water from the vegetables well. While you wait for the eggplants to drain from the liquid, make the bolognese sauce. Sauce: Fry the chopped onion for a few minutes until it becomes transparent. Then add the finely chopped garlic, wait for the aroma to release for a few seconds, then add the bolognese sauce, tomato juice, basil, oregano, salt, pepper to taste. Cook for about 25-30minutes on low to moderate heat, with occasionally stirring and adding water, then turn off heat. Put the finished sauce on the side. Processing: In a deep dish, add eggs, flour, sour water, a little salt, beat with a hand beater, until you get a slightly thick mixture for frying. Slightly thicker than pancake batter. After pass time, press the eggplants with your palms so that a little more juice comes out of them. Pour 2 tablespoons of olive oil into the pan and heat it over moderate heat. Dip several pieces of eggplant in the frying mixture, drain well from the mixture and place them on hot oil, fry them until they are golden brown on both sides. Place the fried finished eggplants on kitchen paper in a plate to absorb the rest of the fat. Do all this with the remaining ingredients and set aside. In a deep pan 30 × 24 cm: spread with a little Bolognese sauce with the help of a ladle, arrange the fried eggplants side by side. Sprinkle with Parmesan cheese to taste, sprinkle with basil, then arrange the mozzarella cut into rings then pour Bolognese sauce over it, sprinkle with oregano. Repeat this several times. I had three layers. On top must be bolognese sauce and mozzarella, as in the picture. Sprinkle with oregano to taste. Parmigiana Melanzana prepared in this way can be eaten the next day. Store in the refrigerator covered with plastic wrap. Bake in a heated oven with fan, at 180 °C, for 20–25 minutes. The dish is ready for everyone when the crust is caught on top When is finished, wait for 10 minutes, cut in portion, serve warm. I believe you will enjoy the bites! Buon appetito! NOTE: The duration of preparation also depends on the amount you are making, if there are two of you, cut the amount in half, you will need a square container 20×20 cm. As for the oil, I was very economical, I always added a little and waited for it to heat up and added the eggplants, so I didn't use a lot of oil for this dish. If you don't want to bake these eggplants, it's not a problem, arrange them and drain them, but peel off the skin beforehand. In this recipe, I didn't peel the eggplant because I think it's a shame to remove this part because it's full of vitamins. You can avoid frying if you don't really want to, or if you like to use less flour or eggs. Fry the eggplants in a little oil until they are golden brown on both sides. The dish can be kept in the refrigerator for up to 4 days! #Parmigiana   #melanzana  #bolognese #sauce #italian   #dish   #eggplant   #tomato   #sauce   #Parmesan   #mozzarella   #basil   #oregano   #healthy   #lasagna   #meal   #recipe   #original   #food   #delicious   #Foodie   #foodlover   #foodblogger   #blog   #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Parmigiana Melanzana A wonderful Italian specialty: “Parmigiana Melanzana" that Italians love to eat. Tasty and fragrant eggplants combined with tomato sauce, with the addition of mozzarella, Parmesan cheese and basil leaves. The preparation of this dish is not very fast, but it pays off because you have an incredible Sunday lunch for the whole family. You can prepare this dish in advance and keep it in the fridge for a day, then just continue baking, as you prefer. With these eggplants, you have to wait for all the liquid to come out of them, and for that it takes some time to do the job properly. I'm not saying it's not very simple because you also have to fry these eggplants, which you need to roll in flour beforehand. And for that you need about 30 minutes and one wok pan. In addition, there is a famous sauce with which you will prepare this dish, and believe me, it has a fantastic Mediterranean taste! Basically, if you want to make this famous original Italian dish, follow my recipe as I prepare it at least once a month. Follow recipe. Ingredients: medium, standing time: 1h, total time:3 h 15 min. 8 serving 1.35 kg eggplants/cut lengthwise/ 3 big 400 g mozzarella/ sliced or grated 180 g grated Parmesan Cheese 1 teaspoon dry basil 1 teaspoon oregano about 10 Tablespoon flour for rolling eggplants 200 ml olive oil EVO for frying For Sauce: 2 medium onions/ finely chopped 3 cloves of garlic/ minced 700 ml tomato purée/ rustic pesto 1.5 teaspoon dry basil 2 teaspoon oregano 250 ml water for sauce 2 teaspoon sugar 2 Tablespoon basil fresh leaves salt and black pepper to taste Preparation: First, wash the eggplants, clean them of stalk, (do not throw away the peel!). Then cut them into slices about 5 mm thick along the length. Arrange the slices cut in this way in layers in a colander, sprinkle with salt between one and the other layer. This procedure is useful because it releases the liquid. Place the colander in a bowl, cover it with a plate or a heavier board that presses better. Let them stand like this for about 1 hour because it is necessary to drain the water from the vegetables well. While you wait for the eggplants to drain from the liquid, make the tomato sauce. Sauce: Fry the chopped onion for a few minutes until it becomes transparent. Then add the finely chopped garlic, wait for the aroma to release for a few seconds, then add the tomato purée, basil, salt, pepper to taste, and 2 teaspoons of sugar. Cook for about 25-30minutes, with occasionally stirring and adding water, then turn off heat. Processing: When the sauce is ready, move on to the eggplants' preparation. Roll the drained eggplants in flour. (Not everyone does this step, some recipes do not include flour). Fry the eggplants in plenty of hot oil, let them brown on both sides. When they are ready, put them on a kitchen towel to absorb excess fat in a larger tray. While I'm putting the eggplants on a napkin, I pat them from the top with another napkin and go through the bottom one more time. Then I put them away to in another plate, so there won't be any more oil in your food. When you have finished that, move on to the next step of preparation. Cut the mozzarella into slices. Start assembling the eggplant parmigiana. Pour a little sauce with help of ladle on the bottom of the baking dish. Divide the ingredients well into 3 parts. Because in this recipe of mine there are three layers. Arrange a layer of eggplants, side by side, sprinkled with full 4 tablespoons of grated Parmesan, chopped basil leaves and slices of mozzarella, then tomato sauce, then repeat. Divide the ingredients well into 3 parts. Because in this recipe of mine there are three layers. Layer in the same order as described above, until you run out of ingredients. If you have time, it would be good to leave the Parmigiana Melanzana prepared like this in the fridge for a 1–2 hours before baking, if you don't have time then continue working. Bake in a heated oven at 180 °C for 20–25 minutes. The dish is ready for everyone when the crust is caught on top When is finished, wait for 10 minutes, cut in portion, serve warm. I believe you will enjoy the bites! Buon appetito! NOTE: The duration of preparation also depends on the amount you are making, if there are two of you, cut the amount in half, you will need a square container 20×20 cm. As for the oil, I was very economical, I always added a little and waited for it to heat up and added the eggplants, so I didn't use a lot of oil for this dish. If you don't want to bake these eggplants, it's not a problem, arrange them and drain them, but peel off the skin beforehand. In this recipe, I didn't peel the eggplant because I think it's a shame to remove this part because it's full of vitamins. You can avoid frying if you don't really want to use less flour. Fry the eggplants in a little oil until they are golden brown on both sides. The dish can be kept in the refrigerator for up to 4 days! #Parmigiana #melanzana #italian #dish #eggplant #tomato #sauce #Parmesan #mozzarella #basil #oregano #healthy #lasagna #meal #recipe #original #food #delicious #Foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sweet Cabbage This recipe is traditional Serbian, we call it sweet cabbage because it is cooked with vegetables and meat. And he is certainly not as sweet as his name :). There are different recipes on how to make it, and this is one of them, how I prepare it, and believe me, it's great! It is very tasty and healthy, there are no people who do not like it! It is cooked with ribs, you can also use pork hooves, sausage and any other pork meat which gives a special taste. It is extremely easy to prepare and ready quickly! Follow recipe. Ingredients: simple, total time: 105 min. 8 serving 1 full Tablespoon of lard 3/4 head of cabbage/cut into pieces lengthwise and crosswise 2 medium onions/ finely chopped 3 carrots/ diced 4 spring onions/ finely chopped 3 smoked soft sausages/ cut into rings or Carniola sausages 2 pieces ribs/ 150 g 3 medium tomatoes/ diced without skin 1 big potato/ diced 2 teaspoon dry spice 1. 5 teaspoon salt 1 teaspoon black pepper 1 teaspoon red-hot crushed pepper 2 teaspoon red ground pepper 2 bay leaf 10 peppercorns water as needed deep pot Preparation: Prepare all the ingredients as described above. Sauté the onion in the fat until it is translucent. After that, add the ribs and chopped sausage, dry spice, salt and black pepper and stir it all well. Simmer for about 7 minutes. Immediately after that, add spring onions, carrots and chopped tomatoes, stir again, add a little water if necessary. Cook, covered, for about 15 minutes, making sure to stir occasionally and add water as needed. Cook on moderate heat. After the spinning time, add the chopped cabbage, sliced potatoes on top and bay leaf. Add water so that it is under the cabbage by 5-6 cm. My pot is for 4 liters. Cover the pot and cook 60 min, and reduce heat. When the cabbage has softened and settled down, add crushed hot pepper ground sweet pepper, stir, control taste add salt and black pepper if you require. Add water if necessary. Cook for the next 30 minutes. The cabbage is ready, serve it warm in deep plates. Buon appetito! NOTE: Store leftovers in the refrigerator for up to 4–5 days! To easily clean tomatoes, First cut and make a cross on the tomato, put them in hot water for 2 minutes then clean the skin. More info about Cabbage Cabbage is a very important source of mineral salts, vitamins A, B, C and especially vitamin K, cellulose, phosphorus, calcium, magnesium, zinc, sulfur... That is why it is recommended to eat it fresh or pickled as a salad at any time of the year, and especially in winter, which is why it is called the “king of winter vegetables”. Due to the abundance of vitamin C that cabbage has, it can stand side by side with lemon and orange. There are 50 mg of vitamin C in 100 grams of cabbage. In addition, there are significant amounts of vitamins A, B1, B2, B3, B6 and E in cabbage. There are also vitamin P (bioflavonoids), as well as vitamin U (methylmethionine sulfonium), which is normally used in the treatment of gastritis and stomach ulcers. Cabbage is also rich in minerals such as potassium, calcium, phosphorus, iron, and magnesium. The fresh leaves of this vegetable contain large amounts of chlorophyll, which stimulates the increase of hemoglobin in the blood. This is exactly why it is recommended as a regular food for everyone who suffers from anemia. Cabbage also contains two types of substances that inhibit excessive activity of the thyroid gland and act against Bazedov's disease. Antioxidants abundant in red cabbage, especially anthocyanins, can protect brain cells from the negative effects of free radicals (beta-amyloid protein), according to research published in the journal Food Science and Technology. #sweet #Cabbage #Cabbage #recipe #traditional #food #maindish #lunch #meal #simple #delicious #vegetables #pork #meat #ribs #foodie #foodlover #foodblogger #blogger #coffeetimelena #cooking #Sunday #healthy #stew Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cherry Cake, Old recipe A wonderful and soft cake, as our grandmothers used to prepare it. Very simple and quick preparation! The taste is fantastic! You can prepare it with cherries, raspberries, and strawberries. Follow recipe. Ingredients : simple, total time: 55 Min, 15 cakes 500 g cherries/pitted 3 eggs/separated 200 ml yogurt 100 g sugar 100 g semolina 100 g flour 100 ml Olive oil EVO 1 lemon peel grated 1 bag vanilla sugar/ 10 g 1 bag baking powder/ 10 g Preparation : Beat the egg white with sugar separately in a deep bowl until stiff. Put semolina flour and baking powder in another deep bowl, mix it all with a spoon. Sift the mixture of flour, semolina, and baking powder and add it to the white snow. Immediately after that, add the grated lemon peel, egg yolks, yogurt, vanilla sugar, olive oil. Gently mix by hand into a compact mixture, making sure that the egg whites do not fall off. Grease a dish (butter, flour) 28×18 cm. Shake off the excess flour. Pour mixture to dish and level it. Prick the cleaned cherries into the mixture in several places. Preheat oven at 200 °C. Reduce heat, bake the cake in a heated oven at 180 °C with a fan for about 30–35 minutes. Control the dough with a toothpick. The finished cake is sprinkled with vanilla sugar and powdered sugar. Cut cake on cubes. Serve. Buon appetito! NOTE : For a larger pan 40 × 35 cm, double the quantities, except baking powder and lemon. Store the cakes covered in the box for up to 5 days. If you are working with raspberries or strawberries, then sugar them with 1–2 spoons of sugar. #cherry #cake #fruits #simple #dessert #recipe #serbian #strawberries #raspberries #delicious #dessertlover #foodie #foodlover #cakelover #blog #foodblogger #blogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

A Simple Chiciken Stew A wonderful chicken stew with a simple preparation and fewer ingredients. Ideal for Sunday lunch and the whole family. Follow recipe. Ingredients: simple, total time: 90 min., 4 serving 2 Tablespoon Olive oil EVO 2 onions/finely chopped 4 pieces of chicken meat/ drumsticks, thigh without skin 3 medium potatoes/ diced 3 carrots/ cut into small cubes 1 handful of celery stalks/finely chopped 1 large parsnip/ less cubed salt and buuber 2 spoons of red ground pepper 1 pinch of crushed hot pepper 1 teaspoon each salt and black pepper 1 handful of fresh chopped parsley leaves water as needed Preparation: Prepare all the ingredients as described above. Sauté the chopped onion for a few minutes until it becomes transparent. Add chopped celery and carrot, 1 teaspoon of Vegeta dry seasoning and mix well. Simmer for about 15 minutes, stirring occasionally. After the specified time, add the cleaned chicken pieces and stir. Add water as needed. Cover the pot and cook for about 30 minutes. After that, add the cut potatoes and cover with water as required, just enough to cover the potatoes and meat. After that, add crushed pepper, ground red pepper, salt, and pepper to taste. Cook for about 25 minutes, covered, on moderate heat. Take a small pan and use a ladle to separate half of the boiled potatoes and the liquid with the carrots and parsnips, process with a blender until you get a fine mush. Add water so that it is not too thick and pour into stew. Stir well, cook for about 8 minutes, turn off the heat, sprinkle with chopped celery leaves. Serve warm in deep plates. Buon appetito! NOTE: Keep the rest of the stew covered in the refrigerator for up to 3 days. #simple #chiciken #stew #maindish #meal #lunch #food #delicious #foodie #foodlover #blog #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Serbian Paprikash Stew with Chicken Meat and Dumplings Paprikash is a traditional Hungarian dish. However, over time, this dish has become popular and prepared in Vojvodina, where I come from. Even during the Habsburg monarchy, it was accepted as a traditional dish in Vojvodina, so they spread to the rest of southern Serbia. The dish is very tasty, and you can prepare it in several ways. Hungarians are lovers of spicy and spicy food, some like it and some don't. The good thing about this dish is that you can prepare it without hot and without a lot of allspice. You can combine the meat you like, apart from chicken, beef, and pork are good. It all depends on taste. In the description below, I have listed for those who do not like a lot of spices and spicy how to make this wonderful meal and make it even tastier. I believe that you will enjoy every bite, the dish is easy and irresistibly delicious! Follow the recipe. Ingredients: easy, total time: 60 min, 6 persons 6 chicken thighs/ cleaned of skin 2 onions/ finely chopped 4 big carrots/ finely chopped 1 stalk celery/ finely chopped 2 Tbsp celery leaves/ finely chopped 10 black peppercorns 3 bay leaves 1 parsnip/ finely chopped 5 big potatoes/ diced 1 flat Tbsp dry spice/Vegeta 1 tsp salt or to taste 1/4 tsp black pepper/ or to taste 4 tsp allspice red ground paprika 1 tsp hot ground paprika 3-4 Tbsp flour 100 ml of vegetable oil 2.5–3.0 liters of water gradually added depend on density how you like. For Dumplings/ Valjuške: 2 eggs scrambled 5-6 Tbsp flour 1/2 tsp salt 1 tsp dry parsley Preparation: Prepare all the ingredients as described above. Leave the primrose, celery leaves and chopped potatoes on the side, and you will use it later. Remove the chicken skin and discard. In a large pot, pour oil and chopped onion, add dry spice / Vegeta and simmer at a moderate temperature, until the onion gets a glassy appearance. After that, add vegetables (carrots, celery, parsnips) and pieces of cleaned meat. (You will add potatoes, celery leaves and primrose leaves later.) Cook for about 10–15 minutes, then add as much water as needed to cover the lower part of the meat, stir occasionally and cover the pot. Simmer for about 20 minutes, turn the meat, add water and chopped potatoes, bay leaf, peppercorns, ground sweet and hot pepper. Season with salt and pepper to taste, stir everything well, add enough water to cover the potatoes and other ingredients, then cover the pot. Water is added here gradually, not all at once! You will need approximately 2.5–3 liters for this dish. Depending on how you like it, you will see for yourself more or less often. While the food is simmering, mix 3 to 4 Tablespoons of flour with a little water without lumps and add it to the ingredients. (Instead of flour, you can use thickener or starch flour. If you use it, add it to one spoon with a little water, stir without lumps, see the density and add more if necessary, work gradually!!) Stir occasionally and cover the pot. Cook for another 30 minutes. During this time, make dough rolls. Dumplings: I make them by putting 2 eggs, 5 Tablespoons of flour, 1 teaspoon of dried primrose, and 1/2 teaspoon of salt. The dough must be a little more liquid, not hard! When you take the dough with a spoon, it must fall into the plate. Beat the eggs first, then add the other ingredients gradually, combining well to make no lumps. When you have kneaded the dough, fill the glass with a little water. Take out the dough and put it in the broth, then dip it with a spoon into the water, then into the dough, so that the dough slides easier and does not stick. Repeat this until you have used up the test material. When you have added the dumplings, cook for another 5–7 minutes. Extinguish the fire and sprinkle with fresh chopped parsley and celery leaves. Serve warm in deep plates. You can combine this dish with polenta if you like. Buon appetito! NOTE: If you are not a fan of spices such as hot and ground sweet peppers, you can prepare this dish without it, but I would advise you to use more vegetables. You can add 2 fresh red or yellow peppers for better taste. You will put it when the rest of the vegetables are at the very beginning of the preparation. So to speak, without these spices, you will get yellow paprikash stew, as we call it in Serbia, also it is very tasty. By discarding the skin from chicken meat, you will get a healthier and lighter meal. The skin of chicken meat contains very bad cholesterol, thus you get a tasty and light meal. This dish is called Paprikash stew precisely because it is made with paprika. If you have leftover paprikash stew, leave it to cool to room temperature first, then put it in the fridge for tomorrow. Paprikash can stay in the refrigerator for 2–3 days. #food #stew #paprikas #chicken #meat #vegetables #tasty #delicious #serbianfood #foodblogger #recipe #homemade #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

A Simple Stew Paprikash Here is a recipe for chicken stew that is simple and delicious. Follow recipe. Ingredients: simple, total time 70 min. 2 servings 500g of chicken breast or drumsticks /diced 2 red peppers/ diced 2 yellow peppers/diced 2 onions/finely chopped 2 cloves of garlic/ finely chopped 2 Tablespoons of flour 2 Tablespoons of oil 2 Tablespoons of sweet red pepper 1 Tablespoon of tomato concentrate/ mixed with 150 ml of water 600 ml of chicken stock salt and pepper to taste parsley for sprinkling Preparation: Cut the chicken breast into smaller pieces and season with salt and pepper. Heat the oil in a large pan or pot, add the chicken pieces, and fry until golden on all sides. Remove the meat from the pan and set aside. In the same pan, add finely chopped onion and garlic and sauté until soft. Add flour and sweet red pepper, mix and cook for a few minutes. Add tomato paste, chicken stock and sliced peppers. Cook until the peppers are soft. Return the chicken pieces to the pan and cook until the meat is fully cooked and tender, about 20–30 minutes. If necessary, add a little water or chicken stock. Serve hot, sprinkled with fresh parsley. You can serve chicken stew with rice, pasta, or potatoes. Enjoy your chicken stew! #food #maindishes #stew #paprikash #chicken #meat #drumstickes #peppers #tomato #simple #recipe #recipes #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 Tiramisu recipe, the best bite cake A fantastic Italian dessert that can be prepared in just 30 minutes, with wonderful mascarpone cream, coffee, and cocoa. Refreshing and soft that melts in your mouth. Simple and easy. Follow recipe. Ingredients : simple, total time: 30 min., 10 big servings 310 g Savoyard sponge cake 330 ml of strong coffee 1 spoon Marsala or Rum liqueur Fill: 4 egg yolks/ medium 4 egg whites/ medium 9 spoons of sugar / for the cream 3 spoons of sugar / for egg whites 500 g Mascarpone For sprinkling: 30 g of cocoa without sugar Preparation: Coffee for dipping: First brew the coffee and pour it into a deep plate, mix it with Marsala or rum liqueur and mix it well, put it aside. Cream: Separate the whites from the yolks, pour 9 Tbsp of sugar into the yolks and beat the cream until you get a foamy mixture. After that, gradually add the mascarpone with the help of a spoon, beat and combine everything well. When everything is ready, start beating the egg whites, first beat the egg whites well until you get a foamy mixture, then gradually add sugar (3 tablespoons) with the help of a spoon. Beat well until you get a stiff batter. With the help of a whisk, add the whipped cream to the cream and mix with a spatula from bottom to top, mix until it is a compact cream. When everything is well combined, we can start making the cake. Cake processing: Take a 30×35 cm pan. Divide the cream into 3 parts, with the first cream filling less than the other two. Coat the pan with very little cream and then dip the biscuits in the coffee mixture and arrange them horizontally, then take the cream and spread it evenly over the biscuits with the help of a spatula. When you have finished that, you will make the second row of cookies in the opposite direction from the first – vertically. Repeat the dipping of the biscuits the second time and with the help of a spoon, sprinkle the biscuits with coffee as desired, but do not overdo it! Then cover with cream and smooth well, spread the cream well and level. After that, pour the cocoa into a small sieve and sprinkle over the cream in proportion. The entire surface must be well covered. Put the cake to cool in the refrigerator. The cake is ready for consumption the next day. Enjoy delicious bites! Buon appetito! #food #dessert #italian #delicious #cake #tiramisu #mascarpone #eggs #sugar #cocoa #simple #nobake #foodie #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Turkish Fashir Steaks The Turkish recipe for Fashir Schnitzel is easy to prepare and ready quickly. Delicious and irresistible fashir steaks that go with roasted potatoes, mashed rice or grilled vegetables. With this recipe, it is important that you use only one type of meat, not mixed, and it can be pork, beef or even chicken minced meat. Follow recipe. Ingredients: simple, total time: 35 min. 4 serving 1 kg of any minced meat/ not mixed 1 full teaspoon of pepper 1 full teaspoon salt 1 full teaspoon of crushed paprika 1 full teaspoon of sweet paprika 1 full teaspoon cumin 1 teaspoon of ginger 1 full teaspoon coriander 1 Tablespoon of minced garlic/ or 5 garlic cloves 1/2 cup parsley/ finely chopped 1 medium onion/ finely chopped Preparation: Finely chop the onion and put it in the water. In a deep bowl add spices, garlic, parsley to the minced meat and mix well. Strain the onion and add it to the meat mixture. Mix well, then use your hands to take out and form balls, then flatten well. Fry in pre-heated oil, until brownish. Put the finished fashir steaks on a kitchen towel in a plate to absorb the rest of the fat. Serve steaks with salad and mashed potatoes. Buon appetito! NOTE: Store in the refrigerator for up to 4 days. #Turkish #fashir #steaks #minced #meat #beef #pork #spices #simple #recipe #lunch #meal #delicious #foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Thick Tomato Soup with Chicken meat Simple homemade thick tomato soup with chicken meat, vegetables, and rice. The recipe is easy and quick, and the taste is fantastic! Follow recipe. Ingredients: simple, total time: 80 min. 10 serving 300 g chicken meat/ or legs, stomach, back, heart, neck 1 onion 3 big carrots/ diced 2 parsnips/ diced 1 medium potato/ diced 170 ml rice 1 beef cube for soup 1 teaspoon salt 1 teaspoon black pepper 1 liter tomato juice 2 full Tablespoons' celery leaves/ finely chopped Preparation : Wash the chicken meat well and put it aside. Peel the carrots and parsnips, remove the impurities and leave in a piece. Wash the onion and do not remove the skin. Put onion, carrots, parsnips and meat together in a deep pot and pour enough water to cover the meat and vegetables. Cook on moderate heat, about 1 hour. During this cooking, remove the fat from the surface with the help of a spoon. After the spinning time, take out the vegetables and meat and chop well into small pieces and set aside. Add 1 soup cube, diced potatoes, rice, tomato juice, salt, and pepper to the pot and stir well. After 10 minutes, add chicken meat, chopped carrots and parsnips. Cook for the next 30 minutes, with occasional stirring. When the broth is ready, turn off the heat and add a finely chopped celery leaf. Serve hot soup with other dishes. Buon appetito! NOTE: Store in the refrigerator for up to 4 days. #thick #tomato #soup #with #chicken #meat #simple #delicious #stew #recipe #foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Weed Dill Sauce A wonderful weed dill sauce that goes fantastically with new potatoes, meatballs , fashir steaks , cooked vegetables. Simple and quick, follow the recipe. Ingredients: simple, total time: 15 min. 1 Tablespoon of oil 1 cube of butter/ 20 g 2–3 Tablespoons of finely chopped weed dill salt to taste white pepper 2 Tablespoons of flour 2–3 Tablespoons of sour cream 160 ml water or broth/ or as needed for sauce 1 teaspoon apple acid vinegar Preparation: Fry the flour in butter and oil (as for a dip), until it turns a little yellow. Add chopped dill, add water as needed and stir quickly. Add salt, pepper, and stir until the sauce thickens. When the sauce is ready, remove it from the heat and add the sour cream and apple acid vinegar. Stir well, control taste, add season if needed. When the sauce has cooled to room temperature, transfer it to the refrigerator for 30 minutes before serving. Serve with meatballs and new potatoes. Buon appetito! NOTE: If you make this sauce with broth, then at the end control the taste and add a little salt, because the broth is already salty by itself. Keep in the refrigerator for 3 to 4 days. Add liquid if it thickens. #weed #dill #sauce #simple #delicious #recipe #homemade #sourcream #vegetables #meat #potatoes #foodie #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.

New Potato New potato is a seasonal vegetable and is always present in the spring. There are many ways you can prepare it. One of them that I love is this recipe. Quick, easy and delicious! Soft on the inside and crispy on the outside. Follow the recipe. Ingredients: simple, total time: 45 min. 4 serving 1 kg new potatoes/cut in half fresh weed dill to taste salt to taste Olive oil EVO for frying/ or 1.5 Tablespoon lard water for boiling Preparation: The first thing you will do is wash the potatoes well and remove the excess skin. If it is a smaller potato, you will cut it in half, if it is a larger one, cut it into several times the appropriate size. Don't despair if you have leftover potato skins, it's all healthy It is important that you wash it well and clean it of impurities. Put in a medium pot, cover with water and cook on moderate heat for about 12 minutes. After that, strain the potatoes and dry them well, leave them for about 15 minutes to cool down. Pour olive oil into a deep-frying pan and wait for it to heat up. Add potatoes and fry until golden brown on both sides, stirring occasionally. Cover the pan and shake occasionally! When the potatoes are ready, remove with a slotted spoon into a deep dish add salt and weed dill to taste, stir well. Potatoes are ready! Always cover the container where you store the finished potatoes with a plate! These new potatoes go fantastically with meatballs , steaks with chicken meat, vegetables , spinach etc. I made a great dill sauce to go with the meatballs and potatoes. Buon appetito! NOTE: You can also bake new potatoes prepared in this way in the oven at 180 °C, in a baking dish, pouring olive oil or a little fat over them. During baking, turn the potatoes until they are golden brown. Bake them for about 35 minutes. If you decide on meatballs and sauce, then go first in the order of making the sauce, potatoes, and only then the meatballs. For these young potatoes, always use fresh weed dill because it gives a specific smell and taste! Keep the rest of the potatoes covered for 1 day. #new #potatoes #sidedish #delicious #simple #dill #olive #sauce #meatballs #steaks #foodie #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.

Meatballs stuffed with Cheese Irresistible meatballs stuffed with cheese are so delicious and made in the Serbian way. They go wonderfully with mashed potatoes , new potatoes or rice. You can also make dill sauce with this dish. They are made very simply and quickly. Follow recipe. Ingredients: simple, total time: 50 min, 27 meatballs Mixture for meatballs: 1 kg of minced meat 2 teaspoons of ground red pepper 1 onion/ finely chopped 1 teaspoon of black pepper 4 full Tablespoons of breadcrumbs 1 egg 1 Tablespoon parsley/ finely chopped 1 teaspoon of dry spice/ Vegeta 1 teaspoon salt flour for rolling meatballs Trappist cheese for meatballs / diced oil for frying baking dish Preparation: First mix finely chop onion into the minced meat, then add the rest of the ingredients from the description. Mix the ingredients well into a compact mixture. Leave the mixture prepared in this way in the refrigerator for 30 minutes. After that, scoop out the mixture with a spoon, make balls, insert a Trappist cube into each ball. The balls are about 3-4 cm in diameter. When you have finished them all, roll them in a flour and arrange them in an ovenproof baking dish, side by side. Bake the meatballs prepared in this way in a preheated oven at 180 °C, about 35–40 minutes. They must be browned on all sides. Remove the finished meatballs from the oven and cover with a lid. The meatballs prepared in this way go with new potatoes , mashed potatoes , rice, and you can also make a spinach sauce or a weed dill sauce . Buon appetito! NOTE: You can also fry these meatballs in fat or oil in a pan. Keep in the refrigerator for up to 4 days, covered with nylon foil. You can prepare the mixture for the meatballs 1 day in advance and let it sit in the fridge overnight, so it will absorb all the aromas and flavors of all the spices. #meatballs #stuffed #with #cheese #maindish #meal #mince #meat #simple #serbian #delicious #recipe #foodie #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.

Vegetable Stew-Đuveč with Chicken Meat A wonderful Sunday lunch for a family of four according to my aunt's recipe, a fantastically tasty Serbian dish in combination with smaller chicken drumsticks and vegetables. You can definitely combine some other meat if you want. The taste of this dish will amaze you. Follow this incredible recipe. Ingredients:   simple, total time: 75 min. 2 Tbsp oil 2 onions/ finely chopped 2 fresh red long peppers/ 1 cleaned of seeds-diced and 1 fried diced and cleaned of seeds 1 big potato/ cleaned and diced 700 g chicken drumstick or other part/ can be beef and pork meat diced 2 tomatoes/ diced, and peeled or 2 Tbsp tomato paste 150 ml juice of tomato 1 carrot/ cleaned and diced 300 ml cup of rice 1 pack frozen vegetables “Flora” Bečej / 450 g/ red peppers, tomatoes, green beans, carrots, parsnip, onion/ water/ about 600-650 ml 1 teaspoon of red ground pepper salt and pepper to taste 2 teaspoon dry spice/ Vegeta 1 Tablespoon parsley/ finely chopped. Preparation: Wash the meat well and dry it. Clean red peppers from the seeds and cut in cubes. One red pepper, fry it in a little oil until it turns golden brown, and put it aside. Pour water into a small pan and let it heat up, before boiling. Leave for 5 minutes and cool the water. Put 2 tomatoes in warm water for 5 minutes, so you can easily peel them from the skin. Prepare all onion and carrot as described above. Frozen vegetables are already prepared in the package. Pour a little oil into a deep and wide pot, wait for it to heat up on moderate heat. Add the chopped onion and stir, simmer until it becomes softer and glassy. After that, add the prepared and washed meat, 1 tsp dry seasoning/ Vegeta, salt and pepper to taste, stir the ingredients well, and cover the pot. Cook on moderate heat about 10–15 minutes. When the meat is browned, add about 150 ml of water. Add diced potatoes, 1 fresh pepper and carrot stir the ingredients well, with adding water as needed. Cook for the next 10 minutes, stirring occasionally. After the specified time, add pack frozen vegetables, chopped tomatoes, fried red peppers, tomato juice, and rice, mix everything well, add more water as required, but enough so that it does not overflow the vegetables and meat. Reduce the heat and stir occasionally. Cook for the next 20 minutes, until the vegetables and rice soften a little. Season to taste with salt, pepper, and dry spice/ Vegeta. After the specified time, pour all the mixture into a 45 × 30 cm baking pan, add one teaspoon of ground sweet pepper and 250 ml water, stir everything well, place the meat on top. Bake in a heated oven for about 35–40 minutes. After 25 minutes, put aluminum foil. When it's done, sprinkle it with parsley leaves if you like. Serve warm. Buon appetito! NOTE : Cooking in a pot takes about 35–40 minutes, and in the oven about 35 minutes. You can use it prepared in this way for the next 2 days. The rest of the food heat in the oven at 120 °C for about 10–15 minutes. #vegetable #stew #with #chicken #meat #rice #food #maindish #dish #meal #simple #delicious #lunch #recipe #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.