Search Results

Homemade Pizza like in Pizzeria This recipe shows you step by step how to make a pizza in the proper and original Italian way, and also ingredients that are present in Italy such as flour 00 and Manitoba flour, trick is also in the yeast. The procedure is not the same if you work with dry or fresh yeast. This way you will get a perfect dough just like when you order a pizza in a pizzeria. Follow recipe. Ingredients: simple, total time: 40 min. 2 serving For the Pizza dough: 300 g of 00 flour/+ for folding and spreading 200 g of Manitoba flour 400 ml of water 3 g of fresh brewer's yeast/ or dry brewer's yeast 1.5 g 1 Tablespoon extra virgin olive oil 11 g of salt 1/2 teaspoon sugar For the Margherita Flavor dressing: 400 g of peeled tomatoes about 300 g of perfectly drained mozzarella fresh basil to taste extra virgin olive oil salt to taste Preparation: Mix both flours first and set aside 100 g for later. Mix half of the yeast with 2 tablespoons of water from the total amount and add it to 400 g of mixed flour. If you are working with dry yeast, then add half and mix directly into the flour. After that, add sugar, then stir, add the rest of the water, mix it all with a wooden spoon. The dough will be soft and sticky, we need it that way. Mix the dough for about a minute until the ingredients are well combined. Cover the dough with foil and let it rise at a temperature of about 22 degrees. The dough rises for about 6 to 8 hours, while the dough triples in size. Therefore, when making this dough, make sure that you work in a larger and deeper bowl, so that the dough does not overflow. If you use 10g of yeast, it will be a faster process of about 3 hours! This leaven will be soft, and full of bubbles on the surface of the dough After the spinning time, work out the pizza dough, you can do it with a rolling pin or a dough machine. If you are working manually: Pour the remaining 100 g of flour on the work surface. If you are working with dry yeast, mix it with the rest of the dry yeast, and if you are working with fresh yeast, add it to a little water and mix well, then add the risen dough. Work the dough with a metal scraper or a helper by pounding and turning the dough on the work surface without adding flour. When you see that the dough has started to take shape, compacts and does not stick too much to the work surface, add a spoonful of oil and finally salt. Knead the dough again, folding it a few times with a scraper until you have a dough that holds its shape, when it is quite soft, and does not stick too much to the work surface. This will take about 10 minutes. If you are working with the machine: Put the risen dough in a planetary mixer or mixer, add the rest of 100 grams of flour mixed with dry yeast or if you use fresh yeast, dissolve it in a few drops of water. Use the K beater, and put it on medium speed, in a few seconds the pizza dough will come together. Take the dough and put it on the work surface, beat it a couple of times on the work surface, then return the planetary mixer, at the end add oil and salt. Knead the dough for a few more seconds and the dough is ready. Transfer the dough to the work surface with sprinkled with flour 00. How to crease pizza dough? At this stage, you can add as much flour as the dough requires, and gradually add it. Fold the dough twice on all sides and up and down, including the edges, with a gradual sprinkling of flour, always repeat the assembly two more times. If the dough is still soft, sprinkle with flour and make two more folds at the top and bottom. Turn the dough upside down, and you will see that it has now taken its shape, smooth it over the surface. If you don't want to make the pizza right away, you can leave the dough to ripen in the refrigerator for at least 8 hours and up to 3 days. After that, let the dough rest at room temperature for about 1 hour, sprinkled with flour. After that, work out the folding dough two more times with the gradual addition of a little flour and finally proceed to make the selected pizza! Processing: Place the dough in the pizza pan. In this case, the pizza is a Margarita, but you can combine the ingredients as you wish. I advise you not to use tomato concentrate because it gives a completely different taste and is not the original Italian recipe. If you use a tomato coating, take only the tomato peel and arrange the cheese (or ham, sausages olive, spicy salami, prosciutto, mushrooms, Mozzarella etc. ) in a circle. Bake in a preheated oven at 250 °C for 7–10 minutes. Buon appetito! NOTE: There are many combinations of pizzas in Italy, and you can make this recipe at home with the ingredients you want! #homemade #pizza #Italian #Margherita #Capricciosa #Stagione #tuna #fruttadimare #pizzalover #dough #yeast #Manitoba #flour #original #italian #recipe #food #simple #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.

Spring Rolls with Bean Paste This dessert is very common in traditional Chinese cuisine, so I will share it with you. It is a red bean paste with rolls that are filled and fried, for more information about the making of this paste, see here . It is lovely dessert and delicious! Follow recipe. Ingredients : simple, total time: 40 min. 200 g of bean paste /look here instructions some roll wrap/ Spring rolls Preparation: Place the bean paste on one end of the spring crust After rolling, fold the crusts on both sides towards the middle and continue to roll until halfway Fold the left and right sides with the filling towards the middle Apply a little water to the end of the spring roll wrapper, roll up and it's done Heat a pan over high heat, wait for the oil to heat up to 75%, put in the spring rolls and turn to low heat. Bake until golden brown, then place on a kitchen towel to absorb excess fat, serve warm. Buon appetito! #food #appetizers #dessert #chinese #spring #rolls #red #beans #paste #simple #recipe #homemade #delicious #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.

Red Bean Paste Red Bean Paste is one of the most popular pastes in Chinese desserts. It is used in many pastries like Mooncakes, Shanghai Pancakes, Jian Dui Sesame Balls, Tau Sar Bao Steamed Red Bean Buns, and Tang Yuan Glutinous Rice Balls in Syrup. Follow recipe. Ingredients: simple, total time: 1h and 5 min 200 g red beans sufficient water to soak and cover red beans in saucepan 110 g of sugar 1/4 tsp salt Preparation: Wash and drain red beans 2–3 times, or until the water runs clear. Top up with fresh water to cover the beans. Soak for 4–8 hours. Drain red beans. Transfer to a medium size saucepan. Top up with enough fresh water to cover the red beans. Place a saucepan on the stove and bring water to a boil. Reduce heat to low and simmer for 1 hour. Top up with a little water when necessary. After 1 hour, most of the water would have evaporated, and the beans should be very soft. Turn off the stove and allow the red beans to cool. Using an immersion blender, pulse, or blend red beans until smooth and fine. Place the saucepan back onto the stove over medium heat. Add sugar and salt. Stir to melt the sugar. Turn off the stove and allow the red bean paste to cool. Transfer to airtight containers. Store in the refrigerator for up to a week or in the freezer for up to a month. Buon appetito! #food #sauce #creams #red #neans #paste #chinese #simple #recipe #dessert #homemade #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. PHOTO SOURCE : Image by jcomp on Freepik https://www.freepik.com/author/jcomp

Fried Chicken Sticks Fried chicken sticks in a simple and quick way. Tasty and juicy without a lot of mess. You don't need a lot of time or ingredients for this recipe. We mostly have all these foods at home. Follow recipe. Ingredients: simple, total time: 30 min. 3 servings 500 g of white chicken meat/ strips 2 eggs/ scrambled 5 Tablespoon flour 1 teaspoon of salt 1/2 teaspoon pepper to taste 1 teaspoon dry parsley 1.5 teaspoon dry spice/ Vegeta 6-7 Tablespoon oil for frying Preparation: Wash the meat and dry well with a napkin. Cut first into fillets about 6-7 mm thick. Cut the meat into sticks about 2 cm thick. Beat eggs and add spices, salt, pepper, dry parsley and dry spice/Vegeta Pour the flour on a shallow plate. Roll the chicken sticks in flour on all sides, then place in a deep bowl and sprinkle with the rest of the flour and mix by hand. After that, pour the beaten eggs in a deep bowl with the chicken sticks and stir well, let them stand for 10 minutes. During this time, heat the oil in a deep and large pan, pour about 5-6 tablespoons of oil. Fry in heated oil until well browned on both sides. Place the fried sticks on a kitchen towel to absorb the rest of the grease. Serve hot chicken sticks with light salad, french fries and some coating. Bon appetito! NOTE:  Consume the chicken until the next 3 days! #food #maindish #fried #chicken #sticks #strips #eggs #flour #simple #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Chicken Sticks with Sesame Here is a delicious and quick recipe for chicken sticks with sesame and eggs. It is crispy juicy. Excellent snack! It goes fantastically with french fries, and salads! Follow recipe. Ingredients: simple, total time: 30 min. 3 servings 500 g of white chicken meat/ breast 2 eggs/ scrambled 4-5 Tablespoon flour 150 g sesame/ as needed more 1 teaspoon salt 1/2 teaspoon pepper to taste 1.5 teaspoon dry spice/ Vegeta oil for frying Preparation: Wash the meat and dry well with a napkin. Cut first into fillets about 6-7 mm thick. Cut the meat into sticks about 2 cm thick. Beat eggs and add spices, salt, pepper and dry spice/Vegeta Pour the flour on a shallow plate and put the sesame seeds on another shallow plate. Roll the chicken sticks in flour on all sides, then place in a deep bowl and sprinkle with the rest of the flour and mix by hand. After that, pour the beaten eggs in a deep bowl with the chicken sticks and stir well, let them stand for 10 minutes. During this time, heat the oil in a deep and large pan, pour about 5-6 tablespoons of oil. Finally roll in sesame seeds a few times. Fry in heated oil, until well browned on both side. Place the fried sticks on a kitchen towel to absorb the rest of the grease. Serve hot chicken sticks with light salad, french fries and some coating. Buon appetito! NOTE: Consume the chicken until the next 3 days. #food #maindish #chicken #sticks #strips #sesame #eggs #floue #simple #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pasta all’Amatriciana with Bacon in Hot Sauce This dish is loved by Italians, it comes from Rome, it is quick to prepare and very tasty. The original recipe is not to chop the hot pepper, but to fry it whole with the addition of Italian goat's cheese, pork cheek bacon and tomato sauce. I have used 1/2 green hot pepper, (length about 4 cm) and chopped in this recipe, for hot sauce lovers and I can tell you that it is very tasty!! You will definitely love it! Follow the recipe. Ingredients: total time: 30 min, very easy. 3 servings 250 g of bacon (pork cheek belly) 360 g of any pasta/ rigatoni or other 400 g of peeled tomatoes/ or ready-made tomato paste 1/2 onion/ finely chopped 100 g of pecorino Romano /goat hard cheese or Parmesan cheese 1 Tbsp Extra virgin olive oil 1/2 fresh green or red chili/ chopped (length chopped 4 cm) salt and pepper to taste Preparation: Cut the bacon into strips or cubes, fry it in a pan with very little extra virgin olive oil. When translucent, remove from heat with the help of a slotted spoon, so that the fat remains in the pan and place in a small bowl. Transfer the chopped onion in the same pan with the finely chopped hot pepper. Fry until the onion becomes glassy and soft. Mash the tomato peel with a fork and add them to the onion, and cook on low heat for 10–15 minutes. After that, add bacon, oregano, a little salt, pepper to taste, cook for another 10 minutes on medium heat, stirring occasionally. Cook the shape of pasta you have chosen in plenty of boiling salted water and drain when it is alla dente. Pour the sauce over the pasta and before serving, sprinkle with grated Pecorino Romano cheese or Parmesan if you don't have it, and mix the ingredients well. Serve while hot. Buon appetito! #food #pasta #allamatriciana #italian #meal #bacon #pork #cheek #tomatoes #chili #simple #delcious #recipe #foodlover #pastalover #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.

Braised Pork Loin Perfect roast pork the simple French way, so delicious, juicy and soft, very easy to prepare. Follow recipe. Ingredients: simple, total time: 2 h 15 min., 6 serving 1.5-2 kg of pork Mixture: 2–3 Tablespoons of honey 200 ml of olive oil 50 ml of cognac or Armagnac 3–4 Tablespoons of coarse sea salt 200 ml water and other: 1/2 bunch of fresh thyme/ 3 bay leaves 6 cloves of garlic/ cut in half peppercorns to taste/ optional Preparation: Wash the pork first and put it in water to cook for about 60 minutes and add a spoonful of salt. When the pork is cooked, leave it to cool for half an hour. During this time, prepare the ingredients with which you will rub the pork. Put honey, oil, salt, and cognac in a deep and medium bowl, mix everything well so that the ingredients are combined. Take a baking pan and grease with little oil, and transfer the cooked pork loin. Start greasing from the underside of the meat where there is no skin, coat with the mixture on all sides. When you have coated with the mixture, pour about 200 ml of water into a same bowl. Transfer into the pan to coat all the ingredients and add to the pan. Cut the garlic in half and place near the meat, with adding thyme, bay leaves and peppercorns next to it will give a special aroma. If you want, you can also sprinkle a little meat with thyme! Bake the pork in a preheated oven at 210 °C for about 1 hour. Every 40 minutes, pour over the juice and liquid and turn the meat on all sides so that it is cooked evenly. When the baking is done, wait for it to cool down, cut in fillets and serve with Dijon mustard! Buon appetito! #braised #pork #loin #meat #baked #oven #delicious #simple #recipe #food #maindish #foodie #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.

Crispy Roasted Pork Bacon Crispy roasted pork bacon in oven my way, simple and delicious. Follow recipe. Ingredients: simple, standing overnight, total time: 3 h, 6 servings 1. 5 kg crust fresh pork bacon boiling water for pork coarse salt/ to taste 2 sprigs rosemary 2 twigs sage peppercorns/to taste 1 tsp thyme mortar Preparation: How to bake bacon and make it crispy? Put the pork bacon on the oven racks and a tray under it, and pour boiling water over the meat, so the pork bacon will get a crust. Meanwhile, prepare the marinade by whipping the sage, thyme, rosemary in the mortar until you get a complete powder, add a grain of pepper and coarse salt, if you don't have a mortar, you can blend it also. Now put the pork bacon in a bowl under the grill and sprinkle it with the marinade, after that put it in the fridge to stand overnight. Another day, season the meat and prick it with a fork on all sides. Pour a little water into the pan and place it on the bottom of the oven. Place the meat on the racks, during cooking it draws steam and the bacon will become soft. Bake in a preheated oven at 200 °C for 10 minutes, then continue at 170 °C for about 2 hours. Remove from the oven after this time, wait a few minutes before slicing, cut the pieces with a knife. Buon appetito! #crispy #roasted #pork #bacon #meat #maindish #food #simple #recipe #homemade #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.

Puff Pastry Scones Beautiful and soft scones that are easy to make, every bite is a real pleasure. With this recipe, you don't have to wait long for the dough to rise, you can start working right away. Follow the recipe. Ingredients: simple, total time: 90 min, 10 servings DOUGH : 1 kg flour 25 g of fresh yeast or dry 2 tsp 2 teaspoons of salt 2 teaspoons of sugar 300 ml milk 150 ml oil 200 ml yogurt 2 egg yolks SPREAD: 200 g peanuts 150 g butter a little salt if the peanuts are not salty or (if you use crackling, use 70 g butter) COAT : 2 egg whites 50 g for oven tray Preparation: Put 500 g of flour in a deep bowl. Make a little hole in flour, crumble fresh yeast in the center, add 2 teaspoons of sugar and pour 160 ml of warm milk, stir to dissolve the yeast and leave for 5–10 minutes. After the specified time, add 2 egg yolks, pour over the rest of the milk, oil, and yogurt and whisk with a wooden spoon. When you have combined everything well, add salt and the rest of the flour. Add more flour as needed if the dough is sticky. The dough should separate from the bowl. When you have the desired dough, wet your hands with oil, spread the dough a little, elaborate a little more make a ball and cover with a clean cloth. Let the dough rest for half an hour. During this time, grind peanuts with butter (or cracklings with 60 g of butter. Knead the risen dough in a bowl with your hands for about a minute. Flour the work surface, knead the dough a little more, make a loaf and divide it into 4 equal parts. Cut each ball in half and make balls. You should get 8 balls. Cover the dough with a clean cloth and take one ball at a time. Roll out the dough to a thickness of about 6 mm in a circle with a rolling pin, and coat each one with the 1 full tablespoon blended filling. Place each filled dough on top of each other. When this is done, press the dough with your hands and form a circle if there are any irregularities. Sprinkle flour on top and roll out the dough to a thickness of about 2–2.5 cm. Cut the irregular edges with a cutter, then cut the dough into cubes, lengthwise and crosswise. Grease the pan with butter and arrange the dough cubes on the oven tray. Bake at preheated oven 200 °C for about 35 minutes or until golden brown. Buon appetito ! #Puff #Pastry #Scones #dough #simple #delicious #recipe #serbian #food #appetizer #salty #foodlover #peanuts #crackling #soft #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. Photo Source: https://www.freepik.com/author/kamranaydinov Image by KamranAydinov on Freepik

Easter Eggs do it Yourself in Many Ways Now the Easter days are coming, Easter is the happiest Christian holiday, and children and adults will love eggs decorated like this. So to make Easter eggs cute and beautifully decorated this, will make your little ones happy, they can also be of help to you. With a little money and your effort, you will all be satisfied. It only takes 5–10 minutes to decorate Easter eggs like this, and the result is always beautiful. In addition, the procedure is very simple. In this context, take a look at there are several ways to beautify your Easter eggs. 1. Painting Easter eggs with rice and food coloring Material: rice a container with a lid or a pouch with a lid food coloring Preparation: You can use rice to pour into a plastic cup with a lid or a bag and close it. Drizzle the paint into the rice and close the bowl. Mix well to mix the color and rice completely. Put the egg in a bowl and close again. Gently shake the bowl until the egg is colored. Gently pull the egg out of the bowl and let it dry, very simple and nice decoration. :) Source: sunny skyz 2. Easter eggs in the shape of chickens Material: Boiled eggs Markers (non-toxic) Yellow color for eggs Yellow paper for the beak Scissors Adhesive tape or paper glue Preparation: Paint the boiled eggs yellow with egg paint and leave them soaked in the color for as long as you want the bright color of the chicken. When the paint has dried, put the first egg in the egg holder (or in the cup) to paint the lower part with a colored marker. For “female” chickens you can use red, pink, purple, for “male” you can use blue, green … For the chicken's beak, cut a square piece of paper (1×1 cm) with scissors. Fold it in half into a triangle and stick it to the egg, where the beak should be. After that, draw the eyes, hair, bows of “female” chickens, butterfly bows of “male” chickens with a black marker. Draw a button and lace and the chickens are ready to watch. Source : Tell Love and Party 3. Painting Easter eggs with food coloring Material: Vinegar Water Food coloring The excess paint collection container Plastic spoon Nylon gloves (optional) Preparation: To begin with, you will first prepare the eggs. Mix 50% water and 50% vinegar in a bowl and wipe the eggs with the mixture. Then dry them. Then take one container to collect the excess paint and put jars or bottles of paint in it. Holding the egg with your thumb and forefinger, simply drip a darker shade of the desired color on top of the egg. Then turn the egg so that the paint makes a full circle around the egg. Allow the egg to dry completely, and then apply another color in the same way. To speed up the work, you can blow-dry the egg. The bottle cap can serve as a stand on which you will place the egg while it dries. Source: Spoonforkbacon 4. Decorate Easter eggs with a napkin — decoupage technique Material Hard-boiled eggs Paper napkins with nice patterns Decoupage glue Brush Preparation: Start by chopping pieces with patterns on the napkin, with which you want to decorate the eggs. Cut as close to the pattern as possible, if you leave too much white space, it will later bounce off the color when you apply the glue. (Don’t worry if the napkin isn’t flat, and has a texture, you’ll flatten it out later.) Apply a very thin layer of glue to the egg. Then place a piece of napkin with a pattern on a layer smeared with glue and carefully flatten it over the egg. If necessary, apply a little more glue over the edges of the napkin, just be careful not to apply too much so that the napkin does not get too wet and tear while straightening it. When you have straightened all the edges and glued them firmly to the egg, leave it aside for a few minutes to dry. And that is that! Now you have Easter eggs with patterns that look like you painted them directly on the eggs! Source: Practically Functional 5. Painting Easter eggs with tempera and shaving foam Material: Boiled eggs Shaving foam Tempera in rainbow colors Shallower vessel A wooden stick Paper towel Preparation: Squeeze the shaving foam into a shallower dish so that you get an even layer. Add colors in strips so that they are lined up side by side colorful. Stir the colors a little with a wooden stick. Arrange the eggs over the paint and foam. Let the eggs stand for 10 minutes, then carefully turn them with a spoon so that the other side is also submerged in paint. Leave them like this for 10–15 minutes. Take out the eggs and place them on baking paper. Dry them carefully with a paper towel so as not to erase the paint. Then carefully remove the excess foam. Allow the eggs to dry completely, then leave them in a bowl and enjoy the colorful marble patterns. Source: Hello Wonderful 6. Styrofoam eggs in the shape of a rabbit Material: Styrofoam eggs Felt (or cardboard) Pink and black tempera or acrylic paint Glue A round piece of cotton wool for the tail Preparation: Use scissors to cut the rabbit ears from the material of your choice (felt or cardboard). Length about 4 cm. Paint the inside of the ear pink. Cut oval shapes for the feet. And paint them pink. Use a thin brush to draw the bunny's nose, mouth, and eyes. Glue the tail, then the legs of the rabbit. When the glue dries, the rabbit will be able to sit on its own. Finally, glue the ears. If necessary, bend them slightly so that they stand upright. One ear can be bent forward, approximately 1/3 of the length. Source: LIttle Red Window 7. Paint Easter eggs with nail polish Material Nail polish in various colors Boiled eggs Toothpick Plastic container Preparation: Add a little water to the plastic container and pour the varnish from the bottles Mix the colors using a toothpick. Try different color combinations. Carefully dip the egg in the colored liquid and remove it immediately. Be careful because you will get your fingers dirty as well. Put the egg to dry in a cardboard or egg tray. Source: Kelly Bryden Ma ke a candle from an eggshell These decorative eggshell candles will brighten up your Easter table, and your table will look phenomenal on Easter days just need a little time and patience to get beautiful egg candles You can make several variants. For example, you can leave the shells unpainted, or paint only the interior, paint the melted wax with various colors, use brown eggs instead of white for a more natural look, let your imagination run wild. Material: Eggs Pin or needle Egg paint Wax Fuse Preparation: Drill eggs with pliers or needles, widen the hole (about 1/3 of the egg) and deliver the contents to a bowl. Carefully paint the shells with egg colors (of your choice) and let them dry. The shells look wonderful because the interior is also painted. Melt the wax in a steamer (in a double bowl). Before it completely melts, grab a little hot wax with a spoon and pour it on the bottom of each shell. Place the shells in the egg carton to keep them stable. Place a piece of wick on the bottom of each shell. Carefully pour hot wax into each shell, up to half. When the wax has cooled, take the eggs out of the cardboard and place them in decorative holders or a suitable container. Easter decoration is complemented by these interesting candles made of natural material. Source: Paint Cut Paste

Chimney Cake Hungarian cake, soft and very tasty and cheap, the original recipe. Follow recipe. Ingredients: simple, total time 150 min. 240 g all-purpose (plain) flour 7 g active dry yeast/ or 2 tsp instant yeast or 14 g fresh yeast 30 g sugar 3/4 tsp salt 1 large egg/ room temperature 45 g melted butter 120 ml milk/ lukewarm temperature For brushing, the rolling pin: melted butter sugar For the topping: 100 g sugar For walnut sugar topping: 115 g ground walnuts mixed with 100 g sugar 6 g cinnamon or to taste Preparation: If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5–10 minutes until it proofs (becomes foamy). You can use the other yeast types directly along with the flour. In a large bowl, combine, flour, sugar, and salt. To this add egg, milk, melted butter, and yeast. Stir the mixture until it comes together to form a dough, and then knead for about five minutes. It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed. Transfer to a well-greased container Allow the dough to rise for 60 min. at room temperature until doubled in volume Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven. Make sure to cover the rolling pins very well. Brush them with melted butter. The risen dough after 60 minutes. Punch down the dough and divide into 4 equal parts, about 115 g of each. On a well-floured surface, spread one portion of the dough Shape into 4 mm thick square-shaped sheet. Using a pizza cutter, cut the dough into long ribbons of about 13 mm wide. Wrap one end of the dough strip around the spit/rolling pin, tucking in the end, so the dough doesn’t unwind. Keep the dough very thin, under 6 mm, as you stretch and wind it on the rolling pin. Then roll the whole thing slightly on the countertop to flatten it/press it together. Brush with melted butter Roll in sugar. Place in roasting pan and bake in a preheated moderately hot oven 190 °C/gas mark 5 for 25 minutes. If using a roast function 190 °C in the oven, it will take about 20 minutes. If you are grilling (broiling) over the fire, cooking time is about 6 minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking. When the cake is done, roll it in sugar again If you are using other toppings to brush more butter, then roll the finished cake in the toppings of your choice. Tap the mold on a tabletop to release the cake and set it upright to cool. Buon appetito! 2. Recipe Chimney Cake Ingredients: Raising Yeast: 1 cube of yeast/ 42 g 1 teaspoon of sugar 1 teaspoon of flour 50 ml of warm milk Dough: 2 eggs 5 Tablespoons of sugar 2 bags of vanilla sugar/ 20 g pinch of salt 120 g of butter/ room temp. about 700-720 g of flour For coating: 1 egg For the dressing: melted butter 300 g of sugar ground nuts, cinnamon, sugar, coconut, chocolate/ optional Preparation: Crumble yeast with sugar and flour in warm milk, mix and leave to rise for about 15 minutes. Beat eggs, sugar, vanilla sugar and a little salt with a mixer, add butter, yeast, and flour. Knead the dough to a medium, hard dough. Cover the bowl with nylon, leave the dough to rise for about 45 minutes. Sprinkle the work surface with a little flour, then transfer the dough and work it again by hand. Use a rolling pin to roll out the dough to a thickness of 5 mm. Cut into strips about 2 cm wide. Wrap the metal rollers with aluminum foil. Then roll the strips of dough around the roller in a spiral, so that the edges of the dough overlap a little. The strips come together without any problems, but if necessary press the dough lightly so that the end of one and the beginning of the other strip “stick together”. When the rolling is finished, use a brush to coat the cakes with beaten egg and arrange the metal rollers on a suitable smaller tray, making sure they are not touching each other. Arrange the cans upright, with the opening facing upwards. Bake for about 15 minutes in a preheated oven at 180 °C. Buon appetito! #food #dessert #chimney #kurtosh #cake #hungarian #simple #recioe #blog #coffeetimewithlena #easy #fast #recipe #homemade #tasty #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chimney Cake Original Hungarian Hungarian Kurtosh cake, soft and very tasty and cheap, the original recipe. Follow recipe. Ingredients (for 10) : simple, total time: 70 min. 1 kg of flour 300 g of butter/ room temp. 100 g of powdered sugar 40 g of fresh yeast 2 eggs 2 egg yolks 500 ml of milk possible toppings: caster sugar, cinnamon, vanilla sugar, ground walnut, coconut flakes, etc. Preparation: Let the yeast rise in 100 ml lukewarm milk, add tsp sugar and 1 tsp flour. Let it stand about 15 min. Raising yeast stir it with the flour, soft butter, powdered sugar, eggs, and egg yolks. Add the remaining milk, knead the dough for 10–15 minutes. Let it sit in a warm place for an hour. After the dough has doubled in size, roll it out and cut 1.5 cm wide strips. Wrap the strips around the buttered wooden dongs in a way that one layer slightly overlaps the next layer. Roll the dongs on the table so that the dough will be evenly spread. Then, roll the dough into the cinnamon-sugar mixture (or whatever topping you chose to go for). Some supermarkets carry wooden dongs, but if you can’t seem to find any, wrap a smaller rolling pin with aluminum foil, or buy smaller metal rollers. Brush it with butter and continue as if it was your homemade dong. Place a wooden dong on the upper edges of the baking mold and bake the cakes from the chimney at 170-180 °C. Make sure to turn it 2 or 3 times until the sugar melts on the outside. 2. Recipe Kurtosh Cake Ingredients: For the Dough: 4 cups all-purpose flour 3/4 tsp instant dry yeast 3/4 tsp baking soda 3 Tbsp confectioners powder sugar 1 and 3/4 cup lukewarm milk 1 egg 2 egg yolks 1 Tbsp melted butter pinch of salt 1 lemon peel grated and 1 cup of sugar to roll on the chimney cakes before baking them Sweet Sugary Topping: 1/2 cup white granulated sugar/ you can also use Ice Cream, Nuts, Cocoa Powder, Sprinkles, Fruity Pebbles, Crushed Cookies, Preparation: In a small bowl, add warm milk, 1 tablespoon of sugar and yeast. Stir well and let it stand for 10–15 minutes until the mixture becomes foamy. In a large bowl, pour the remaining sugar, yeast mixture, softened butter, eggs, salt, and lemon zest. Combine everything with a mixer or a wooden spoon. Pour flour into the mixture and mix until the dough is compact. If you are kneading by hand, lightly flour the work surface, knead for 8–10 minutes, until the dough is no longer sticky and stringy. Grease a large bowl with oil, then put the dough in it. Close the bowl with nylon foil. Let rise for at least 45–60 minutes until doubled in size. When the dough has risen, roll the dough into a rectangular shape about 4 cm thick. Use a knife to cut 4 equal strips. With your hands, roll each strip of dough into long rings about 2.5 cm thick. Each coil should be about 50 – 65 cm long. Wrap the rolling pin around the mold several times, press to flatten the dough and spirally twist it to stick well. Repeat the process for the remaining chimney cakes. Preheat the oven to 180 °C. Roll the chimney cakes only through the sugar, pressing gently to stick. Make sure everything is even. Covered, Place the roller molds with the chimney dough on a deep tray. The handles of the rolling pin should rest on the edges of the tray so that the chimney cakes do not touch the bottom of the tray. Bake for 10 minutes, then turn the rolls to the other side. Bake for another 10 minutes, or until golden brown. When the chimney cakes are ready and still hot, sprinkle them with the selected toppings. Serve immediately! Buon appetito! #food #dessert #kurtosh #chimney #cake #hungary #delicious #tatsy #simple #recipe #blog #coffeetimelena #coffeetimewithlena #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cream of Fennel Soup by Lena This is my favorite soup and I often make it, it is full of vitamins, has no calories and on top of that it is very tasty. Try it, you won't regret it! Follow recipe. Soup for 4 people: simple, total time 40 min. 1 onion/ finely chopped 1 fennel whole + stems with leaves 2 cloves garlic/ finely chopped 30 g butter 3 carrots/ chopped 2 potatoes/ diced fresh parsley, pepper, salt, dry spice to taste Preparation: Wash well and finely separate the stalks from the fennel roots, (keep the stalks on the side and do not cook yet.) Peel the carrots and potatoes, all together with the root fennel, put in boiling water to cook for 7 minutes. Water do not throw away where vegetables were cooked to, put aside take out all the vegetables and chop finely. In another deep pan, put oil and chop the onion finely, put it to simmer until it gets a yellowish glassy color, then put all the vegetables in that pan (potatoes, fennel, carrots, and stalks of fennel, then add the chopped 2 clove garlic together with the butter, and mix it well for about 5 minutes. Add a bowl of water from another pot where the vegetables are cooked gradually. And leave to cook for 20 min. Occasionally always stir. Take a blender and mix all the vegetables well so that there are no lumps and gradually add water from the pot where the vegetables were cooked, so that it is a creamy soup and not rare! Add salt to taste, dry spice and pepper. Wait for the soup to boil and add the parsley leaves and leaves of fennel. Turn off the stove. Serve warm. #food #soup #stew #fennel #creamy #delicious #recipe #simple #easy #foodblogger #tasty #healthy #healthyfood #lowcalories #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.

Little Donuts If you have a machine for making mini donuts, here is a wonderful recipe that you will be able to make at home. Follow recipe. Ingredients: simple, total time: 25 min. 2 eggs 2 Tablespoons sugar 100 ml of oil 200 ml of yogurt 16 Tablespoons flour 1 bag baking powder 10 g/ 1 Tablespoon 1 bag vanilla sugar 10 g / 1 Tablespoon grated peel of 1 lemon Preparation: To prepare the donuts, start by placing 2 eggs in a bowl, then add 16 Tablespoons of flour, baking powder, vanilla sugar, and 2 Tablespoons of sugar and stir. After stirring, add 200 ml of yogurt and 100 ml of oil, grated yellow lemon peel and stir. Spoon the resulting mixture into a greased, heated mini donut machine. Decorate baked mini donuts as desired, with melted chocolate, powdered sugar, whipped cream, walnuts. Buon appetito! #food #dessert #donuts #little #homemade #tasty #delicious #fritters #easy #simple #recipe #foodblogger #dessertlover #donuts #little #foodblog #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.

Lasagna Lasagna, Italian specialty original recipe with ragù. Follow the instructions. Ingredients: medium, total time: 80 min., 4 servings 200 g ground beef 200 g minced pork 400 g lasagna dough 300 g grated cheese 1 onion/ finely chopped 3 fresh tomato or/ 2 Tablespoons tomato purée mixed with 100 ml of water 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dry spice 1 teaspoon basil/ finely chopped 1 teaspoon oregano 2 Tablespoons oil Béchamel sauce: 4 Tbsp of oil/ or butter 4 Tablespoons flour 500 ml of milk 1 teaspoon salt Preparation filling: To prepare the meat for lasagna , you must first clean and finely chop the onion. Put 2 tablespoons of oil in a deep pan to warm up, add the chopped onion and simmer it until it becomes glassy. Add both types of minced meat, continue to simmer until the meat is white. Steam the tomato in hot water to make it easier to peel, peel and slice the tomato, then add it to the meat and continue to simmer. Add spices: salt, pepper, basil, oregano, and finely chopped parsley. Simmer until you have a thick sauce. Prepare the béchamel sauce as follows: Put the oil to heat, put oil, add the flour, stir a little (it must remain white), add half a liter of milk, stirring constantly so that there are no lumps, and add salt. If the sauce is thick, add a little more milk to make the sauce thinner. Prepare lasagna dough in water: In boiling water in which you have put a little salt and oil, roll the dough, one strip at a time so that it does not stick to you, drain them. In a fireproof bowl or in a deeper pan, arrange first the lasagna, arrange the order of the dough, the order of the meat, and the grated cheese and pour over the béchamel sauce. Repeat the process until you have used up the material. The last row should be the dough topped with béchamel sauce and sprinkled with grated cheese. Bake the lasagna in a medium, preheated 180 °C oven until golden brown. 30-40 min. Finished lasagna, cut into pieces and serve warm. Buon appetito! #food #pasta #maindishes #lasagna #ragù #mincedmeat #ragout #tomato #Béchamel #sauce #delicious #tasty #recipe #homemade #foodblogger #blog #coffeetimelna #coffeetimewithlena #italianfood #italian #delcious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Macaroni with Mushrooms and Tomatoes Macaroni with mushrooms and tomato dressing, very tasty if you know how to make a good dressing, that's why the Italians are real Masters and I take off their hat. Mushrooms are their favorite food as well as dough, the recipe is fantastic. Follow recipe. Ingredients : easy, total time: 40 min, 4 servings 400 g macaroni pasta 300 g mushrooms/cut into strips 500 g tomatoes 2 Tablespoon oil 3 clove garlic/ finely chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 Tablespoon parsley Parmesan cheese basil Preparation: Chop the garlic as finely as possible or strain it. Put the oil to heat, then add the garlic to release the aroma. Then add the sliced ​​mushrooms, salt, and pepper and continue to simmer the dressing. Pour hot water over the tomato to steam it, then peel it and cut it into small pieces. Add the tomato and finely chopped parsley to the mushrooms and continue to simmer for another 20 minutes. While the topping is cooking, put the macaroni in salted water separately. Drain the macaroni, rinse them under running water and pour over the mushroom and tomato sauce, and grated Parmesan cheese with basil leaf. Buon appetito! #food #pasta #macaroni #maindishes #tomatoes #mushroms #homemade #delicious #tasty #recipe #foodblogger #coffeetimelena #blog #maindish Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hake with Chives If you like fish, this is the right recipe, dietary and quick to make, and most importantly, delicious. Follow recipe. Ingredients : simple, total time: 30 min. 2 serving 4 hake fillets 30 ml olive oil 100 ml white wine 1 teaspoon salt 2 chives/ finely chopped/ or green young onion 1 red fresh paprika/ on little cubes Preparation: Prepare the hake with chives as follows: wash the fish and dry it on a paper towel. Wash the paprika, clean it and cut it into small cubes, finely chop the chives. Heat the olive oil, fry the hake fillets on both sides until lightly browned. Add paprika, chives, salt, and wine. Cover the pan and continue to simmer the hake with the chives on low heat for another 15 minutes. Occasionally shake the pan and add a little water if necessary. Serve the finished hake with chives warm with a side dish if desired. Enjoy in bites! #food #fish #hake #chives #simple #delcious #recipe #maindish #foodie #foodlover #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.

Homemade Biozačin Seasoning Recipe - Dry Spice We in Serbia use this spice a lot in every dish. And it really gives every dish an incredibly good aroma. Therefore, I would like to share with you, how you could make it yourself at home. It is quite often represented in my recipes under the name Dry spice we call it Biozačin/ Vegeta- Herbal Biospice, and I just think of this spice so that there would be no confusion. The spices prepared in this way are without the addition of additives, in a completely natural way you will make a wonderful mixture that will give your food a phenomenal taste. Here are 3 recipes how you can always make this incredible spice that gives a phenomenal note to every dish. Follow recipe. Ingredients: 250 g dehydrated carrots 3 dehydrated roots of parsley 3 Tablespoons turmeric 2 Tablespoons garlic powder 5 Tablespoons iodized sea salt 1/2 teaspoon dry parsley Bake the herbs at 50 °C for 1 and 30 min. And vegetables at 80 °C for 2–3 hours. With the oven door open. Preparation: Mix dehydrated carrots, roots of parsley, turmeric, garlic powder, parsley, and sea salt by hand in a medium bowl or pulse ingredients briefly in a food processor until mixed. Don't over process because you want the carrots to retain their identity. If desired, for variety, add dried dill, parsley, or other dried herbs and spices. Store at room temperature in a tightly covered jar or another container. 2. Recipe Herbal Biospice method Preparation: 2 Tablespoon turmeric 2 Tablespoons of salt 250 to 300 g celery root 50-150 g fennel 30 g stalk of celery 2 red onion 50-100 g parsley 50-100 g parsley root 50-100 g parsnip 4 carrots 20 g parsley leaf The same method of making as for the first recipe! 3. Recipe Dry Herbal Spice Ingredients: for 350 g spice: 1. part Vegetables 1 leek stick 1/4 celery root (around 200 g) 1 fennel 3 carrots 1 parsnip 5-6 garlic cloves 1 big or 2 smaller onions 1 parsley root 2. part Herbal Plants 20 g chive 30 g parsley 30 g lovage 3. part Ingredients adding 150-200 g salt sea salt or 2 level tsp (each) paprika, pepper, turmeric 2 tsp corn starch Preparation: Wash all the vegetables well and clean them well and chop them and set aside 1 part. Wash the herbs well and dry well, part2. Put all the chopped vegetables in the multipurpose food processor and chop them into slightly larger pieces, not too small. Put everything in a deep bowl and mix. Chop the stalks of the dried herbs, separate them from the twigs, and chop the leaves into small pieces. Cut the stalks into smaller pieces and arrange them in a baking tray lined with baking paper. Spread the vegetables evenly on the baking sheet in a thin layer. First put the arranged vegetables to be baked in an oven heated to 80 °C with the oven door open, put a wooden spoon, so your vegetables will dry faster. While roasting the vegetables, stir the vegetables so that they are cooked evenly. Cook about 2–3 hours. Place the herbs in the oven at a temperature of 50 °C and bake for about 1 and 30 min. When all the vegetables are ready, pour them into a deep dish with herbs and mix them with your hands and crumble them a little. After that, put it back in the multipurpose food processor and grind it finely. In the ground mixture, add the ingredients number 3. And mix well. Pack the dry spices obtained in this way into glass jars. Store in a cool and dark place. NOTE: Do not throw away the cormorant leaves and stems, add the leaves to the herbs but make sure they are well dried before baking. Chop the stalks beforehand and grind them in a multipurpose food processor with vegetables. The preparation of this spice in every recipe is simple, only the ingredients are different. “Homemade Biozačin Seasoning Recipe-Dry Spice" #Homemade #Biozačin #Seasoning #Recipe #Dry #spice #biospice #food #herbal #addition #for #meat #fish #soup #stew #homemade #vegetables #natural #without #aditive #blog #coffeetimelena #foodblog #foodlover #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Soup Lena When I want to make chicken soup, I always make it this way, and it's very tasty and rich in vegetables and protein. It is very easy to prepare and not difficult. Follow recipe. Ingredients : simple, total time 1h and 15 min. 1 chicken back/ or white chicken meat, 150-200 g. 1/2 celery root/ stem, leaves 2 parsley root/ parsnip 4 carrots 2 Tablespoons of parsley leaf 1 Tablespoon of celery leaves 1 onion 2 cloves of garlic 1 teaspoon salt 1 and 1/2 teaspoons dry spice/ Vegeta or 2 chicken soup cubes 1/2 teaspoon pepper 50 g noodles for soup 3 liters of water Preparation: Wash the chicken backs well with cold water, put them in a deep pot, then pour about 3 liters of cold water over the stock and add the vegetables. Prepare the vegetables for the chicken soup: Peel a small head of onion and lightly fry the whole head on a heated hob, just so that it smells and gets a few toast points. Put the onion prepared in this way in the deep pot with the chicken. Just peel the garlic and lightly mash it, and add it to the soup. Carrot, parsnip, celery root and celery stalk clean with a small knife, wash them and add to soups. Wash the parsley and celery leaves, set aside because it will be added at the end when the chicken soup is ready. When you have assembled the chicken soup, put it to simmer on low heat for 2 hours. When the soup is ready, chicken meat and vegetables are nicely cooked. Strain the soup into another deep pot, to separate it from the meat and vegetables, add water to make a total of 3 liters of liquid, then return the soup to the boil to boil. During that time, separate the chicken meat from the backbones and, finely chop it, then return it to the soup. Carrot, primrose root, celery root, cut into rings and return to the soup. Season the chicken soup with salt, dry spice or (soup cube), and pepper. Sprinkle it with small noodles for soup. Wait 1–2 minutes, then put out the fire, only then put the finely chopped parsley and celery leaf. After the soup, you can throw out the onion and garlic that was cooked in the soup. Serve warm. Buon appetito! NOTE: To make the soup even tastier and richer, you can also add one chicken white meat so that you will have a lot of finely chopped meat in the soup, great for a festive table or a rich holiday lunch. The soup is very enriched with vitamins, it's my recipe, I believe you will enjoy it! #food #soup #chicken #serbian #serbianfood #vegetables #simple #delcious #recipe #homemade #foodbloger #foodlover #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.

Fried Chicken Kebabs (Ćevapi) If you like chicken, you will like this recipe, they make it in Serbia, and it is very tasty. Follow recipe. Ingredients: simple, total time: 45 min., 4 servings For meat: 600 g chicken white meat 100 g dry neck of pork ham 1/2 Tbsp parsley leaves 2 potatoes 1 egg 2 cloves of garlic 4 Tbsp breadcrumbs 1/2 tsp pepper 1 tsp salt Frying: 2 eggs 100 g flour 100 g Breadcrumbs Topping: 1 glass of sour cream 150 g mayonnaise 1/2 tsp Dry spice Preparation: Mixture for fried chicken kebabs: grind chicken white meat, cook the potatoes in their skins, peel them and mash them. Finely chop the garlic, primrose leaf, and dry neck. Combine minced chicken breast, finely chopped parsley leaf, garlic and dried neck, mashed boiled potatoes, one egg, breadcrumbs, and spices, and mix well to get a homogeneous mixture for fried chicken kebabs. From the ready chicken mixture, form kebabs and prepare them for frying. Add a little salt to the remaining eggs and beat them with a fork, pour flour and pretzels into separate plates, then roll each kebab in flour, then in scrambled eggs, and finally in breadcrumbs. Fry the fried chicken kebabs in hot, deep oil until golden yellow. For the topping, combine the mayonnaise with sour cream, season it with dry spice and pepper to taste, then pour over the hot, ready-fried chicken kebabs and serve. Buon appetito! #food #maindish #fried #chicken #kebabs #serbian #dish #meal #simple #recipe #delicious #foodie #foodlover #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.