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##Delicious Chicken Drumsticks with Purée and Broccoli Chicken drumsticks with Purè and Broccoli A wonderful meal all ready in just 80 minutes. Rich in vitamins and proteins. I usually prepare this lunch in this easiest way, while everything else is simmering almost at the same time. Follow recipe. Ingredients : simple, total time: 80 min., 4 serving Broccoli : 300 g frozen broccoli water +1 tsp salt salt and black pepper to taste Olive oil EVO to taste white vinegar or/ apple cider vinegar Potato Purè : 5 big potatoes/ peeled and cut into small pieces water+1 tsp salt 100 ml milk salt to taste 15 g butter Chicken drumsticks : 8 chicken drumsticks/ or frozen salt and black pepper 2 tsp dry spice Vegeta 370 ml water/ or as needed 40 ml Olive oil EVO Chicken drumsticks with Purè and Broccoli Preparation : Pour water into two medium pots and add a teaspoon of salt to them. Potato Purè : Put the peeled potatoes that you have cut into smaller pieces into one pot. Boil potatoes for 25 minutes. Strain them well and return them to the same pot. Mash them with a fork, add salt to taste (I put a little more than 1/2 teaspoon of salt), add butter and mix it all with a fork, turn on the hand mixer and at the same time pour in a thin layer of milk. Mix until smooth and creamy without lumps. Set aside. Broccoli : Wait for the second pot to boil, then add the broccoli and cook for about 6 minutes. (if you like broccoli softer, cook them for about 8–10 minutes.) Strain the broccoli well and let it cool. Season with pepper, vinegar and olive oil. Place in the refrigerator to chill for 30 minutes. Chicken Drumsticks : During this time, prepare the chicken drumsticks by first washing them and then drying them well with kitchen paper. After that, rub the dry spice Vegeta with salt and pepper on all sides. Heat the olive oil in a large pan over low-moderate heat. Arrange the drumsticks when the oil has reached temperature, fry for about 5 minutes, each side. Then add 100 ml of water and let the chicken meat soften. Turn the drumsticks and add water gradually. During the stewing of these drumsticks, you must turn each side at least 5 times and add a little water as needed. You will make the best sauce when you let the water evaporate a little and the drumsticks start to fry and get colored. Then turn to the other side and let it brown again. Then add a little water and scrape the bottom of the pan with a wooden spoon and spread the sauce evenly. Prick the drumsticks with a fork during roasting, this way your meat will be softer and better roasted. In principle, it takes about 1 hour to stew and fry the chicken if it is frozen, if it is fresh, about 40 minutes. When you've got a juicy brown sauce and the chicken has softened and nicely browned, then it's done! Turn off the heat! Serve the purée on plates first, make small indentations for the sauce, add a few pieces of broccoli, pour the chicken drumstick juice over the purée and add the chicken drumsticks. Enjoy a wonderful meal! Buon appetito! NOTE: If you want, you can add 1–2 cloves of chopped garlic to broccoli. If you don't have milk for potato puree, you can add one spoon of Philadelphia cream cheese. Keep the rest of the food covered in the refrigerator, do not heat the mashed potatoes, but take them out 1–2 hours before the meal. Do you want to try something a little different? Crispy Chicken Chicken Nuggets Chicken Cutlets Chicken Patties Chicken Nuggets Roasted Chicken in a Beer Fried Chicken Cutlets Indian Chicken Pilaf Chicken and Potato Stew Chicken Burgers Chicken in Mushroom Sauce Chicken Medallion Chicken Paprikash in Terracotta Chicken Fillets in Oven Fried soft Chicken cutlets Chicken Kebab in Bacon Fried Chicken Sticks #chicken #drumsticks #with #potato #pure #abd #broccoli #completelunch #food #meal #lunch #food #simple #delicious #easycooking #blogger #blog #foodblogger #coffeetimelena #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Exquisite Pasta with Tomato Sauce and Cuttlefish Pasta in Tomato sauce with Cuttlefish A wonderful Mediterranean meal of cuttlefish in soft tomato sauce combined with pasta, preparation is quick and easy. Follow recipe. Ingredients : simple, total time: 40 min., 4 serving 1 kg of cuttlefish/ cut into pieces 1 onion/ finely chopped 450 ml of Mutti tomato purée/ paste 250 ml vegetable broth 3–4 cloves of garlic/ minced 150 ml of dry white wine salt and black pepper to taste 3 Tbsp olive oil EVO 1. 5 tsp dry basil 3 Tbsp liquid of pasta 500 g spaghetti/ or tagliatelle Pasta in Tomato sauce with Cuttlefish Preparation : Prepare all the ingredients as described above. First start with the cuttlefish sauce, then towards the end of 10 minutes, put the pot with water wait for it to boil for the pasta. Pour in water, a little olive oil and a 1 teaspoon of salt. Cuttlefish Sauce : Add olive oil to a larger pan and heat over low to moderate heat. Add the chopped onion and sauté for about 3–5 minutes until it becomes transparent. Then add cuttlefish cut into pieces and fry for about 2–3 minutes, add chopped garlic and wait for it to smell and stir. Immediately pour white wine over the ingredients and cook for about 7–10 minutes until the alcohol evaporates. Add the vegetable broth and cook for about 10 minutes, then add the tomato paste. Mix it all well. Season with salt, black pepper, and dry basil. Add a little water (100 ml) gradually as needed. Cook on low to moderate heat, for about 25 minutes, until it gets a nice color, and it is well softened. In the meantime, add the pasta to the water and cook according to the instructions on the package. With a ladle, scoop out the liquid from the pot where the pasta was cooked and pour it into a cup. Strain the pasta well. Immediately add the pasta and 3 spoons of liquid that you set aside to the finished sauce, mix everything well for about 1–2 minutes and turn off the heat. Serve warm in plates, you can pour spicy oil if you like it! Buon appetito! NOTE: You can also add a little cooking cream to this sauce if you want a diluted version. You can also add fresh hot peppers or crushed hot peppers. Do you want to try something a little different? Black Cuttlefish Risotto Cuttlefish in Datterini sauce with Polenta Simple Cuttlefish Salad Perfect Black Risotto Spaghetti with Seafood #pasta #in #tomato #sauce #with #cuttlefish #seafood #maindish #pasta #food #foodlover #pastalover #Mediterranean #delicious #simple #recipe #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.

## Savor the Delicacy: Fried Anchovies Barcolani Fried Anchovies Barcolani Fried anchovies in the Trieste style, very tasty and juicy and very simple and quick to prepare. It is ideal for the evening hours and is combined with a salad and maybe with french fries. Follow recipe. Ingredients : simple, total time: 15, min., 4 serving 1 kg anchovies salt to taste flour as needed Oil for frying lemon slices Fried Anchovies Barcolani Preparation : Put the anchovies in a shallow plate and dry them with kitchen paper. Transfer to a deep bowl (in 2–3 groups) and season with salt to taste, sprinkle with flour and mix in the sardines evenly. Place the second round of anchovies and repeat, discard the excess flour. Place them on kitchen paper in a plate. Fry them in a little hot oil in a pan about 2 minutes. If you like it more crispy, leave it in the oil for another minute, until they are nicely browned. You can certainly fry them in a deep fryer with a lot of oil, fry them for about 1–2 minutes. Serve with salads, a slice of lemon or with french fries. Buon appetito! Do you want to try something a little different? Spaghetti with Anchovies in Tomato Sauce Spaghetti Ischia Style Spaghetti with Sardines in Tomato Sauce S paghetti with Sardine s Breaded Sardines Matavilz Salad with Sardines #fried #anchovies #Barcolana #lightfood #food #dinner #meal #maindish #simple #recipe #fish #simple #recipe #foodlover #Mediterranean #lightfood #blog #coffeetimelena #foodblogger #foodie #foodporn #mealprep Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Lunch Set: Green Peas and Fried Chicken S et lunch of Green peas with fried Chicken A simple and delicious lunch set of fried chicken schnitzel with young green peas. It is quick, easy, and very simple to make. Follow the recipe. Ingredients: simple, total time: 90 min.: 4 serving For Peas : 4 Tbsp Olive oil EVO 1 small red onion/ finely chopped 600 g young green peas/ frozen 3 medium carrots/ diced 650 ml water/ divided salt to taste 2 tsp dry weed dill/ or fresh 2 Tbsp 1 tsp dry spice Vegeta 25 g butter For Fried Chicken : 7 larger chicken breast steaks 2 tsp dry spice salt and black pepper to taste 2 eggs / scrambled 5 Tbsp of flour 6 Tbsp of breadcrumbs 7 Tbsp Olives oil EVO for frying S et lunch of Green peas with fried Chicken Preparation : Prepare all the ingredients as mentioned above. Start by preparing the peas first. Green Peas : Fry the chopped onion in olive oil over low-moderate heat in a medium saucepan. When the onion has softened and become transparent, add the chopped carrot and mix well, stew for about 5–7 minutes. After that, add the green peas, stir all well and cover, stew for about 7–10 minutes with occasional stirring. Immediately after that, add water so that it is 2 fingers lower than the level of the peas, cover the pot, cook on low to moderate heat and occasionally stir every 10–15 minutes. In the meantime, add the Vegeta dry seasoning and a little salt, stir and continue to cook for another 1 hour. During that hour, add weed dill, water gradually every 15 minutes until the peas are soft. The peas are ready when they are soft and there is very little liquid left at the bottom of the pot. At the end, add butter and stir well for about a minute and turn off the heat. Set aside. Fried Chicken : Now prepare the chicken cutlets by seasoning them with Vegeta dry seasoning, salt and pepper. Beat the eggs and add a little salt. Put the flour in the second shallow plate, and the crumbs in the third. Pour oil into a large pan and set it to low-moderate heat, that way it will heat up well while breading the steaks. First put the seasoned schnitzel in flour and roll it well, then add it to the beaten eggs, then drain it well and roll it into crumbs well on all sides, put the ready schnitzel on a plate. Repeat the process until you have used up all the material. Put the finished steaks in hot oil and increase the heat a little, fry for about 4–5 minutes on each side until golden brown. Place on a kitchen towel to absorb excess fat. You can combine this dish with chicken soup or, if you like Italian, with tortellini. Serve warm. Buon appetito! NOTE: Keep the rest of the food covered in the refrigerator for up to 3 days. Do you want to try something a little different? Lean Green Beans with Quinoa Green beans with Veal and Pork meat Delicious Peas Delicious Peas Peas with Viennese Steak Lena Rizi Bizi Lena, My Way #set #lunch #of #green #peas #and #fried #chicken #steaks #meat #meal #food #simple #delicious #lunch #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.

## Savory Ragout Beef Sauce Recipe Ragout Beef sauce This Italian ragout beef sauce, consists of minced meat from a special white cow raised in Italy, which contains very little fat. It is a special breed of Apennines cattle. It is important that this meat is minced twice and fresh. In this recipe you can, but you don't have to, add basil or oregano to this sauce, it all depends on the taste you want to achieve. The preparation is quick and easy. Follow the recipe Ragout   Beef   sauce Ingredients : simple, total time: 50 min., 4 serving 3 Tbsp Olive oil EVO 1/2 onion/ finely chopped 1/2 stalk celery/ blended 1 carrot/ blended 1 clove of garlic/ minced salt and black pepper to taste 1/2 tsp dry spice Vegeta 120 ml red wine 400 g beef chianina breed/ ground 2 times - white cattle meat 350 ml tomato paste 2 Tbsp tomato concentrate + 130 ml water 1 tsp oregano/ optional 2 tsp basil leaves/ finely chopped 1 Tbsp red ground paprika 300 ml water as needed/ gradually Ragout   Beef   sauce Preparation : First, prepare all the ingredients listed above. Finely chop the onion and cut the carrot and celery into pieces and put them in a super chopper to finely chop. Make sure that the ground beef from that white piece of veal is ground twice. Finely chop the garlic or run it through a machine tool. In a small cup of 150 ml, mix 2 spoons of tomato concentrate, red ground paprika, basil and oregano, add 130 ml of water, set aside. Heat the olive oil in a medium saucepan over low-moderate heat. Add the finely chopped onion, fry for a few minutes until it becomes transparent and soft. Immediately after that, add chopped carrot, celery, dry spice Vegeta, stir all well for about 5 minutes. Pour over red wine, simmer until the alcohol evaporates, about 4 minutes. Add the chopped garlic, stir, as soon as it smells, add the minced meat and stir all the ingredients well. Cover the pan, cook to low to moderate heat 10-15 until the meat releases liquid. Stir occasionally. When the liquid has come out of the meat, add tomato paste, mixed tomato concentrate with other ingredients, add another 100 ml of water. Cook for about 30–35 minutes until you get a nice color of the sauce. Add salt and pepper to taste. During cooking, add 3 more times the same amount of water. You can serve the sauce prepared this way with gnocchi, pasta, or use it for filling, lasagna or cannelloni. Buon appetito! Ragout Beef   sauce NOTE: You can pack this sauce in lidded boxes and keep it in the freezer for up to 3 months. Remove 1 day before use and put in the fridge. Reheat in a small saucepan or in the microwave. Do you want to try something a little different? Ragout with Homemade Pasta Ravioli with Pheasant Ragout Tagliatelle in Romano Ragout Simple Ragout Bolognese Lena Gnocchi Bolognese from the Oven Pastry of Lasagna with Ragù Spaghetti Bolognese Lena Cannelloni Bolognese with Béchamel Lena Ragù Bolognese sauce Lasagna #ragu #beef #sauce #meat #veal #italianfood #mincedmeat #italianrecepies #food #lunch #meal #pasta #gnocchi #lasagna #dinner #simple #recipe #delicious #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savor the Flavor: Perfectly Fried Veal Steak Fried Veal steak Quick and easy preparation of fried veal steaks. Done in just 30 minutes. It is important when choosing meat that there are no veins and that the meat is of good quality. With these fried schnitzels, you can serve stewed vegetables of your choice or mashed potatoes or rice. Follow recipe. Ingredients : simple, total time: 30 min., 6 serving 6 large veal steaks 2 tsp dry spice Vegeta salt and black pepper to taste 3 eggs 6-7 Tbsp flour 6-7 Tbsp breadcrumbs 1 tsp thyme 1 Tbsp mustard 2 tsp sour cream Oil for frying Fried Veal steak Preparation : Season the steaks with dry Vegeta salt seasoning and black pepper. Sprinkle with thyme on one side of the steak. Lightly pound the steaks with a meat pestle. Coat the other side of the steak, where there is no thyme, with mustard in a thin layer. Beat the eggs, add a little salt, black pepper, a pinch of thyme, sour cream and flour with a hand whisk. Pour crumbs into other plate. Heat the oil over low-moderate temperature while you make the breading. With the help of a fork, dip the steaks on all sides in the flour and egg mixture, drain well, then roll in the crumbs several times. Immediately put the steaks in hot oil, fry for about 4–5 minutes on each side. Remove the steaks on a kitchen towel in a plate to absorb excess fat. Serve warm with your favorite side dish. NOTE: Instead of sour cream, you can add Greek yogurt or milleram. Fry the rest of the egg and flour mixture in oil. Cover the rest of the steak with a plate and keep it in the fridge for up to 3 days. Do you want to try something a little different? Fried soft Chicken cutlets Tuscan fried Chicken Bites Fried Chicken Cutlets with Puree Fried Chicken in Yogurt ried Chicken with Potato Salad Lena Fried Chicken Cormorant Delicious Fried Hake Fillets Fried Hake with Corn Flour Fried Chicken Sticks with Sesame Fried Pork Steak Fried Chicken Sticks with Yogurt Fried Chicken Cutlets #fried #veal #steaks #food #maindish #lunch #dinner #breaded #meat #simple #delicious #recipe #easycooking #blog #recipes #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Quick and Delicious Seafood Risotto Recipe Quick Seafood risotto A quick Mediterranean seafood meal that's already prepped and frozen. It has a wonderful taste, and is a very healthy and light dish, which is prepared in just 35 minutes. Follow recipe. Quick Seafood   risotto Ingredients : simple, total time: 35 min., 2 serving Olive oil EVO to taste 1 pack frozen 450 g Seafood sauce/ already prepared/ (mussels, shrimp, clams, fish, salt) 1 cup of Italian Carnaroli rice/ 240 ml black pepper to taste 650 ml water/ divided fresh parsley/ finely chopped to taste 2 lemon slices Quick Seafood   risotto Preparation : Take out the package of frozen seafood the day before or 3–4 hours to allow it to thaw properly. Pour a little olive oil into the wok pan and heat it on a low-moderate heat. Put the seafood from the package and simmer for about 3–5 minutes. Immediately add the rice and mix the ingredients, add 200 ml of water, let the rice swell, after 12 minutes add another round of water of the same amount. After the specified time, add the rest of the water and cook for another 10 minutes. The rice should not be overcooked and should be sticky, and there should be a little liquid on top, watch the time. Towards the end, add a little olive oil and sprinkle with chopped parsley, if desired. Serve warm in plates immediately with slice of lemon! Buon appetito! Quick Seafood   risotto NOTE: You don't need to add salt and fish broth to this recipe because it is already in the prepared seafood package. Do not add butter to the rice because it will lose the true flavor of the seafood, this also applies to Parmesan cheese! #Quick #seafood #risotto #italianfood #italianrecipe #food #maindish #lunch #dinner #simple #easy #seafood #fish #clams #mussels #shrimps #blog #coffeetimelena #foodblog Do you want to try something a little different? Risotto with Mushrooms Asparagus Risotto Seafood Risotto Milanese Risotto with Bacon Risotto with Mussels Risotto Seafood in Tomato sauce Delicious Asparagus risotto with Bacon Perfect Black Risotto Shrimp Cream Risotto #quick #seafood #risotto #maindosh #lunch #meal #dinner #delicious #simple #recipe #summer #holidays #healthyfood #healthyrecipe #food #foodblogger #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Seafood Spaghetti Recipe Spaghetti with Seafood A fantastic and delicious seafood dish with spaghetti, which is prepared in the Mediterranean way and without difficulty and ready in a short time. Follow recipe. Spaghetti   with   Seafood , my   way Ingredients : simple total time: 35 min., 2 serving 300 g spaghetti 3 Tbsp Olive oil EVO 450 g Seafood/ mussels, clams, shrimps 2 cloves of garlic/ minced 100 ml dry white wine 250 ml vegetable broth/ or classic pinch of salt black pepper to taste 1 full Tbsp breadcrumbs 1/2 lemon grated peel 1 Tbsp parsley leaves/ finely chopped Spaghetti   with   Seafood , my   way Preparation : Before you start preparing this dish, take the package of seafood out of the freezer at least 1 hour before. Put a pot of water on the stove and add 1 teaspoon of salt. When it boils, add the spaghetti, cook according to the instructions on the package, then strain well and leave in a strainer. While the water is heating for spaghetti, place a large pan and pour in the olive oil, heat on a low, moderate heat. When the oil is hot add the seafood, stir, and simmer for about 3 minutes, then add the minced garlic. As soon as the garlic smells, pour over the white wine and let the alcohol evaporate for about 3–5 minutes. Immediately after that, add 1/2 the amount of broth and let the seafood cook for about 10 minutes. During cooking when the shells have opened, you can take them out and clean them, leave 4 pieces for decoration as you like. Do the same with clams and shrimps. Return the cleaned seafood immediately, season with black pepper, pinch of salt and continue cooking for about 10–15 minutes, with adding the rest of the broth. When 1/3 of the liquid has evaporated, add the crumbs, chopped parsley, strained spaghetti, and grated rind of 1/2 lemon zest, stir until all the ingredients are well combined. Serve immediately warm in plates, add mussels for decoration and serve. Buon appetito! Spaghetti   with   Seafood , my   way NOTE: If you like the flavor with seafood tomatoes, you can add 3–4 datterini halved tomatoes or cherry tomatoes. Do this at the very beginning before adding the seafood. If you don't have tomatoes, you can add less than one teaspoon of tomato paste, not more, because the seafood will lose its smell and taste! Do not use tomato concentrate! Do you want to try something a little different? Spaghetti with Sardines Spaghetti with Seafood Spaghetti with Clams in Wine sauce Spaghetti with Mussels in White Seafood Risotto Zucchini Risotto Black Cuttlefish Risotto Shrimp Cream Risotto Perfect Black Risotto Spaghetti with Seafood #spaghetti #with #seafood #italian #italianrecepies #italianfood #food #lunch #dinner #simple #delicious #recipes #lightfood #healthy #healthyfood #healthyrecipe #easycooking #Mediterranean #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Porcini Cream: Perfect for Pasta and Soups Porcini cream for Pasta and Soups This creamy mixture is ideal for pasta or mushroom soup. If you use it for soups, you can add Swiss chard, spinach, or carrots to make it richer. Preparation is quick and simple. Before preparation, read the NOTE at the bottom of the text. Follow recipe. Ingredients : simple, total time: 60 min. 450 g Porcine with mixed mushrooms/ diced 3 Tbsp Olive oil EVO 1 medium onion/ finely chopped pinch of salt black pepper to taste 2 cloves of garlic/ minced 70 ml white wine 40 g butter 400 ml vegetable broth/ or Porcine broth 1 Tbsp flour +100 ml water water as needed 1 Tbsp Philadelphia/ or sour cream 1 Tbsp parsley leaves / finely chopped Porcini cream for Pasta and Soups Preparation : Prepare all the ingredients as described above. Fry the chopped onion about 3–4 minutes in olive oil until it becomes glassy and soft Add chopped garlic and mix everything well for about a minute. Add 70 ml of wine and cook for about 3–4 minutes until the alcohol evaporates. When the alcohol has evaporated, turn off the heat, pour all the ingredients into the mixing bowl. Blend everything into a creamy mixture, then return everything to the pan. Continue to cook at a low temperature, add the butter, wait for it to melt, then add the all mushrooms and broth, cook for about 25 minutes, half covered with stirring occasionally. When 1/3 of the liquid has evaporated, add flour mixed with water, salt and black pepper to taste, continue cooking for another 10 minutes. During cooking, depending on the density you want to get (if you are working for pasta or soup, add a little water as desired) add Philadelphia or sour cream, stir well and continue to cook 5 minutes. At the very end, sprinkle with fresh parsley. Buon appetito! Porcini cream for Pasta and Soups NOTE: You can also use dry porcini mushrooms soaked in 100 ml of liquid for about 20 minutes in this recipe, don't throw away the liquid, it will give a better taste, stew it in the same way as the other mushrooms. You can pack this Porcini and mushroom cream in special boxes with a lid and keep it in the freezer for up to 1 month. The day before preparation, remove from the freezer and heat in a pan. You can use this cream as a topping for chicken or other meat, or as a filling for lasagna. If you are making lasagna cream, make sure it is thicker. If you want, you can blend one part of the mixed mushrooms (not Porcine) and you will get an even thicker cream. You may or may not use flour in this recipe if you don't like it! Porcini cream for Pasta and Soups Do you want to try something a little different? Tagliolini with Porcini and Bacon Risotto with Porcini and Leeks Macaroni with Mushrooms and Bacon in Béchamel from the Oven Porcine mushrooms in the Bressan style Lasagna with Mushrooms and Spinach Ravioli with Porcine in Cream Sauce with Mushrooms Rump steak with Mushrooms sauce and Asparagus #Porcini #cream #for #pasta #and #soup #addition #sauce #lasagna #stew #broth #delicious #simple #recipe #food #foodlover #foodblogger #blogger #healthyfood #healthyrecipes #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Roast Young Rooster with Crispy Potatoes: A Delightful Culinary Experience Roast young Rooster with crispy Potatoes Simple and quick preparation of young rooster with baked potatoes from the oven, ready in just 35 minutes. The meat is very tasty and juicy, like from the grill. Follow recipe. Roast young Rooster with crispy Potatoes Ingredients : simple, total time: 55 min., 4 serving 4 young rooster/3.6 kg- 4 kg 8 potatoes/ diced salt and black pepper to taste 2 tsp dry spice Vegeta Olive oil EVO to taste 2-3 tsp red ground paprika 2 Tbsp mustard rosemary to taste thyme to taste Roast young Rooster with crispy Potatoes Preparation : Cut the cleaned rooster in half down the middle. Then oil, season with dry spice Vegeta, salt and pepper, then coat with mustard in a thin layer. So ready, put them in the fridge for about 30 minutes to rest. During this time, peel the potatoes and cut them into desired slices. Soak it in a pot with water and add 1 teaspoon of salt, cook for about 15 minutes until the starch comes out of the potatoes. After that, drain the potatoes well and let them cool down a bit. After the time has passed, put them in a bowl, add red ground pepper, a little olive oil, rosemary as desired and salt. Mix it all well, until it is uniform. Turn on the oven to 180 °C. Cover the oven tray with baking paper. Arrange the mixed potatoes evenly, then arrange the marinated roosters on top of them. Sprinkle a little thyme over each rooster if you wish, but you don't have to. Bake for about 30–35 minutes until golden brown. Serve warm immediately! NOTE: If you like hot pepper, you can add red-hot crushed flakes a little over the meat. Put the rest of the food in a small bowl with potatoes and keep it covered for up to 2 days. Heat together in the oven or pan. Add a little water to soften. Do you want to try something a little different? Roasted Chicken in a Beer Crispy Roasted Pork Bacon Roast Beefs the Easy Way Roast Lamb with Potatoes Lena Roast Lamb Shoulder in Sauce Roast Pork with Crispy Crust Lena Roast Lamb with Baked Potatoes and Sauerkraut Roast Chicken Easy Way, the best simple way Roast Pork with skin #roast #young #rooster #with #crispy #potatoes #maindishes #lunch #meal #food #simple #recipe #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.

## Savory Tomato Soup with Tortellini Delight Tomato soup with Tortellini A wonderful Italian soup of tortellini and tomato pulp, ready in just 35 minutes. The preparation is quick and very simple. Follow the recipe. Tomato soup with Tortellini Ingredients : simple, total time: 40 min. 6 serving 1300 ml water 1/2 pack tortellini rustic/ 120 g 210 g can tomato cherry pulp Mutti 1 big cup chopped vegetables for soup/ 300 ml - cup 1 cube for soup salt and pepper to taste 1 tsp weed dill 1 Tbsp fresh parsley/ or to taste Tomato soup with Tortellini Preparation : Pour 1300 milliliters of water into a medium pot, add the soup cube. When the water started to boil, add vegetables and tomato pulp and mix it all well, reduce heat. Cook for about 25 minutes. Check the taste, add salt and pepper as needed. Add weed dill immediately if desired. After the elapsed time, add the tortellini and cook for about 5–7 minutes, sprinkle with chopped parsley and turn off the heat. Serve immediately warms. Buon appetito! Tomato soup with Tortellini NOTE: You can pack this soup in special containers with a lid and keep it in the freezer for up to a month. Keep the soup covered in the refrigerator for up to 3–4 days. Do you want to try something a little different? Tortellini Tomato soup Tomato Soup Simple Tomato Soup Tomato soup with Chicken meat and Vegetables Tomato Vegetable Soup Best of all, Lena #tomato #soup #with #tortellini #food #vegetables #simple #recipe #italianfood #italian #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Seafood Risotto in Rich Tomato Sauce Risotto Seafood in Tomato sauce A delicious and wonderful seafood dish in the Mediterranean style, quick preparation and very simple! In a short time you will have an incredible meal for two prepared in the original and proper way with this risotto in tomato sauce. Before preparing this risotto, read the NOTE in the text down below. Follow recipe. Risotto Seafood in Tomato sauce Ingredients : simple, total time: 35 min, 2 serving 4 Tbsp Olive oil EVO 6 cherry tomatoes/ or red datterini -chopped 2 cloves of garlic/ minced 1 pack Frutta di mare -Seafood already prepared-450 g / mussels, shrimps, clams, fish broth 130 ml white wine 300 g rice 800 ml water salt and pepper to taste 1 tsp dry parsley/ or 1 Tbsp fresh 1 lemon/ cut in slices Risotto Seafood in Tomato sauce Preparation : In a large pan, in heated olive oil on a low, moderate heat, add finely chopped tomatoes and chopped garlic and mix. As soon as the garlic starts to smell, add the package of already prepared seafood, simmer covered for about a minute, then pour the white wine. Cover the pan and cook for about 4–5 minutes, on low to moderate heat, until the alcohol evaporates. Add the rice, stir all well for about 2 minutes, then add 250 ml of water. Stir again and cook covered for about 10-12, until the rice absorbs the liquid. Season to taste with salt and pepper. At the same time, add the rest of the water and cook until the rice swells. Gradually add water from 3 times. Cooking this dish takes about 30–35 minutes in total. The rice must not be overcooked but soft alla dente. 5 minutes before the end, add chopped parsley and mix, there must be little liquid on the surface of the rice. Turn off the heat. Serve warm with slices of lemon. Buon appetito! Risotto Seafood in Tomato sauce NOTE: Instead of cherry tomatoes, you can use 2 tablespoons of peeled tomatoes. If you like it spicy, you can add one hot pepper or some red-hot ground pepper. The seafood package is already prepared, it consists of mussels, clams, shrimps, and fish broth. In case you did not find the package already prepared, you will do it in the following order . Instructions: In the pan, in the heated oil, you will first add the ingredients from the seafood package, then sauté it for about 2 minutes, add the chopped tomatoes and garlic and mix. As soon as the garlic smells, pour white wine over everything and simmer until the alcohol evaporates and the shells open. Then add the rice and stir for about 2 minutes. Add fish broth from a small bag and 200 ml of water. Stir occasionally for about 10–12 minutes, then add the rest of the water gradually until the rice swells 3 times. Cooking takes a total of about 30–35 minutes on low-moderate heat. Do you want to try something a little different? Seafood Risotto Zucchini Risotto Seafood Risotto Quick Seafood risotto Milanese Risotto with Bacon Perfect Black Risotto Shrimp Cream Risotto #Risotto #seafood #in #Tomatosauce #simple #recipe #food #mediterannean #food #maindish #fishandseafood #delicious #rice #clams #mussels #chrimps #easycooking #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.

## Discover the Flavors of Leskovac Spicy Meat Fritters Leskovac spicy meat Fritters A wonderful specialty of minced meat from the south of Serbia-Leskovac. The people of Leskovac generally love spicy food and have fantastic recipes, especially with meat. This is one recipe out of many in which I prepare their specialty. You may or may not add spicy to this recipe, but the taste is incredible! It is quick to prepare and very simple, ready in just 30 minutes. Follow recipe. Leskovac spicy meat Fritters Ingredients : simple, total time: 45 min. 4 serving 600 g of minced meat/ pork, beef, chicken 100 g of ham/ diced small cubes or smoked bacon 80 g of Trappist/ diced small cubes 3–4 cloves of garlic/ minced 1 tsp baking powder 1 tsp salt 1/2 tsp black pepper 1 tsp red ground hot pepper 1 tsp red-hot pepper flakes Leskovac spicy meat Fritters Preparation : In a deep bowl, add minced meat, chopped garlic, diced cheese, salt, black pepper, hot ground pepper, red-hot pepper flakes and baking powder, mix it all well by hand (put on nylon gloves to avoid dirtying your hands). When you have obtained a uniform mixture, put it in the refrigerator for 30 minutes, covered, (you can do immediately, if you're in hurry how you prefer.) Spread oil on the grill with the help of a brush, or do it with a piece of bacon. Wait for it to warm up well. With the help of a spoon, take out the mixture and make uneven balls about 4-5 cm in size, the shape does not matter with these meat fritters! Fry for about 4–5 minutes on each side until they are well browned, you can also do this in a pan. Serve warm with french fries and some salad as you like. Buon appetito! Leskovac spicy   meat   Fritters NOTE: In this recipe, I used smoked bacon because it gives a great taste! If you are not a fan of ingredient red-hot ground pepper, you can skip that step, add 1 teaspoon of black pepper, they are certainly tasty without the hot spice! You can add finely chopped 1/2 onion to this recipe if you like. Keep the rest of the mixture in the refrigerator for up to 1 day, covered with transparent foil. Keep the rest of the meat donuts in the refrigerator for up to 2 days. Do you want to try something a little different? Leskovac Meat Donuts Spicy Donuts  of Meat Minced meat Donuts Fritters  made of Minced Meat Fritters  made of Minced meat Gourmet Burgers Chicken Burgers Chicken Patties Čevapčići on the Grill-Serbian Kebab C hicken Fritters in Oven Crispy Chicken #Leskovac #spicy #meat #Fritters #simple #recipe #maindish #luncj #serbian food #serbianrecipe #pork #beef #chicken #meat #grill #frying #food #lunch #holidayrecipe #summerrecipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Irresistible Italian Meatballs in Rich Tomato Sauce Italian delicious meatballs in Tomato Sauce Beautiful Italian small meatballs made of mixed minced meat in tomato sauce with added vegetables and added herbal aromas. They are ideal as a side dish with pasta, boiled potatoes, mashed potatoes , polenta , rice . They are easy, quick, and simple to make. Follow the recipe. Italian delicious meatballs in Tomato Sauce Ingredients: simple, total time: 65 min., 4 serving For the meatballs : 500 g mixed minced meat/ pork and beef 2–3 slices of stale bread/ or 1 bun hard 100 ml milk 1 egg 1 Tbsp fresh parsley 30 g grated Parmesan cheese Olive oil EVO to taste 1 tsp salt black pepper to taste For the Sauce : 1 medium onion/ finely chopped 150 ml celery/ small cup 1 medium carrot/ diced 1 clove garlic/ minced 450 g tomato paste 100 ml wine olive oil EVO to taste salt and black pepper to taste basil and oregano to taste Italian delicious meatballs in Tomato Sauce Preparation : First, prepare all the ingredients as described above. Start first by making the sauce for this dish. Fry the chopped onion in olive oil, when it becomes transparent and soft, add chopped carrots and a stalk of celery, minced garlic mix everything well for about 3 minutes, then add white wine. Cover the pan and simmer for about 5 minutes, on low to moderate heat. When the alcohol has evaporated, gradually add 250 ml of water three times, simmer for about 15–20 minutes. Turn off the heat, transfer the mixture to a blender container, and blend the mixture into a cream. Return the cream to the pan and heat it to the boiling point on low to moderate heat. Immediately add tomato paste, oregano, basil, salt, and pepper to taste, stir all well, let the sauce form for the next 25–30 minutes. During this cooking time, add a little water (100 ml 2–3 times gradually) until the sauce gains color and thickness, turn off the heat and set aside. Now you can start making meatballs. Place the ground mixed meat in a deep bowl. Soak an old hard bun or a piece of bread with 100 ml of milk and let it soften for a few minutes. (You can also do this in a super chopper by cutting the bread into pieces and adding milk and processing to get smaller crumbs.) Add the bread to the minced meat and the other spices from the description, mix the meat with your hand into a uniform mixture. When you have obtained a uniform mixture, you can immediately start forming meatballs. Oil your palms a little, take out the mixture with a small spoon, create smaller balls the size of walnuts and arrange them immediately on a plate. You can roll the formed meatballs into crumbs afterward, or you don't have to. Heat the oil on low to moderate heat. When the oil has become hot, add more meatballs to fry, fry for a few minutes on each side until they are golden brown on all sides. Remove to a plate lined with kitchen paper to absorb excess fat. Return the sauce for the meatballs to the stove. Heat on low to moderate heat, immediately add the finished meatballs and heat for about 7 minutes, stirring occasionally. Turn off the heat. Meatballs prepared in this way go well with mashed potatoes, boiled potatoes, rice, or pasta. Buon appetito! NOTE: In the mixture for these meatballs, you can add spicy spices to your taste. Keep the rest of the meatballs in the refrigerator for up to 3 days- Italian delicious meatballs in Tomato Sauce Do you want to try something a little different? Hungarian Meatballs Drunken Meatballs Finnish Meatballs Tuscan-Style Meatballs Meatballs -Greek Way Meatballs in Tomato Sauce Lena Hot Meatball from Oven Meatballs from Leskovac in Spicy Sauce #Italian #delicious #meatballs #in #Tomato #Sauce #food #maindish #lunch #meal #italianrecipe #italianfood #delicious #mincedmeat #smallmeatballs #simple #recipe #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.

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

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

Stuffed Squid ## Quick and Easy Stuffed Squid with Swiss Chard: A Perfect Summer Delight Delicious stuffed squid, ideal for a summer meal, is both quick and simple to prepare. The squid is exquisitely stuffed with boiled ham and Gouda cheese, offering a delightful taste. Accompanied by Swiss chard with potatoes, it provides a light and complementary side dish. This meal can be prepared in just a few minutes. Simply follow the recipe. Stuffed   Squid   Ingredients : simple, total time: 25 min. 2 serving Olive oil EVO 10 Medium Squid/ cleaned and separated heads boiled ham/ cut into thin pieces 6 cm Gouda cheese/ cut into strips thickness 5 mm and halved salt and black pepper to taste 2 Tbsp fresh parsley/ finely chopped 2 cloves of garlic/ minced lemon slices side dish Swiss chard with Potatoes look here recipe Stuffed   Squid   Preparation : Wash the squid and separate the heads and clean the inside. Dry them well with kitchen paper. Cut the Gouda into smaller sticks 5 mm thick, and cut the ham into thinner slices about 6 cm wide, enough to fit a stick of cheese. Place each twisted piece of ham with cheese inside the squid, add salt and pepper to taste. When you have prepared them all, pour very little olive oil on a medium heat in a pan. You can also do this on the grill if you have one by applying a little oil with the help of a brush. Lay the squid and fry each one in oil until they turn golden brown, 4–5 minutes each side. When you have fried the first side, add the heads. During frying, add very little oil as needed. Sprinkle with chopped parsley, minced garlic and olive oil at the very end, turn off the heat, Serve immediately with Swiss chard with Potatoes or French fries, green salad and slice of lemon. Buon appetito! NOTE: 5 stuffed calamari is enough for one person. If you need more people, double the amount of food. You can put the olive oil dressing, chopped parsley and minced garlic in a small jar, shake it and pour it on, then fry it for a few seconds. If you like it spicy, you can top it with a little chili oil or add a pinch of hot pepper. Do not leave the squid for tomorrow because they are never fried twice and they are not eaten cold, make exactly how many portions you need! Stuffed   Squid   Do you want to try something a little different? Squid Stuffed with Rice Big Squids on the grill Squids  in Tomato Sauce  Fried Squid Grilled Squid Fried Squid Simple Way #stuffed #squid #food #seafood #simple #delicious #recipe #homemade #grill #ham #Goudacheese #easycooking #grilled Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pork Livers in Sauce with Puree-my way ## Succulent Pork Livers with Savory Sauce: A Perfect Sunday Lunch Delight in succulent pork livers served in a savory sauce alongside creamy mashed potatoes, creating a complete Sunday lunch perfect for the entire family. This dish is both easy and quick to prepare. Follow the recipe for best results. Pork Livers in Sauce with Puree-my way Ingredients : simple, total time: 60 min., 4 serving For Liver : 740 g pork liver/ cut in steaks 4 Tbsp flour 1 yellow onion/ cut into ribs 2 cloves of garlic/ minced 120 ml milk 120 ml white wine 1. 5 tsp dry spice Vegeta salt and black pepper to taste For Mashed Potatoes : 5 red potatoes/ peeled and diced salt to taste water as needed 25 g butter 150 ml milk Pork Livers in Sauce with Puree-my way Preparation: Mashed potatoes: First, you will make the mashed potatoes. Peel and wash the potatoes, clean them of all impurities, and cut them into smaller pieces. Put the cut pieces of potato in a medium saucepan and add cold water and one teaspoon of salt, cook for about 25 minutes. After that, strain and mash the potatoes in the same pot, add a knob of butter, salt to taste and mix. Take a mixer and briefly run through the potatoes, adding a little milk and mixing at the same time, until the lumps disappear. When the fuel is ready, put the purée on the side. Liver : I soaked the livers in milk, added Vegeta dry seasoning, a little salt and mixed them and left them covered in the fridge for 12 hours, you can also do that before preparation. But if you are in a hurry, you can leave it in the fridge for half an hour. After the specified time, roll the livers in flour on both sides and fry them for a short time on both sides for about 2–3 minutes on moderate heat in a large frying pan. Do not throw away the milk in which the livers were stored! After that, take out the livers and place them on a plate. Add onion cut into ribs to the same pan and caramelize in a little oil, add chopped garlic. As soon as the garlic smells, add half the wine and with the help of a wooden spoon, scrape the bottom of the pan to collect all the ingredients from the livers that were fried. Add the livers and the rest of the wine and simmer until the alcohol evaporates, about 3–5 minutes. Add a pinch of salt and black pepper to taste. Now add milk and enough water to cover the livers. Let it simmer for about 15 minutes, stirring occasionally and adding water as needed. After the time has passed, take out the livers again on a larger plate and blend the sauce with the help of a stick mixer, add about 120 ml of water. Blend in the bowl of stand mixer. You will get a creamy blended structure, if it is too thick, add a little water. Return the sauce and livers and cook for another 5–7 minutes, turn off the heat. Your dish is ready, serve warm livers with mashed potatoes and a side of sauce. Buon appetito! Pork Livers in Sauce with Puree-my way NOTE: You can use beef liver instead of pork liver. Keep the rest of the liver with the sauce covered in the refrigerator for up to 1 day. Heat in a pan or microwave. Do you want to try something a little different? Soft Liver in Sauce Skewers Chicken Liver in Bacon Pork Liver in Palenta Juice Beef Liver with Garlic and Purée Liver with Roasted Fried Potatoes Lena Liver in White Wine, Veneto Way Beef Liver in Paprika Sauce with Mashed Potatoes #pork #livers #in #sauce #myway #food #maindishes #maindish #lunch #meal #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.

Fried Catfish fillets ##Quick and Delicious Homemade Catfish Recipe A wonderful and simple recipe for preparing catfish in a real home-made way. The catfish is very juicy and soft on the inside and crispy on the outside. In just half an hour, you will have an incredible meal that goes fantastically with salads., potato salad, Dalmatian style Swiss chard and potatoes , mashed potatoes , etc... They are served with tartar sauce or mayonnaise or your favorite sauce with a slice of lemon or parsley, olive oil and garlic dressing. Follow this fantastic recipe! Ingredients : simple, total time: 35 min. 4 serving 1. 5 kg catfish fillets 5 Tbsp flour 5 Tbsp corn flour 1/4 tsp salt 1 flat Tbsp dry spice Vegeta 2 eggs + 1/4 tsp 150-200 ml Vegetable oil for frying Fried Catfish   fillets   Preparation : If you use frozen fillets, take them out of the freezer the day before and put them in the fridge. When the fish has thawed, dry it well with a towel and several times. After that, cut into smaller pieces as desired. Add flour, starch, dry spice Vegeta, a pinch of salt to a bowl and mix everything well. In another bowl, add the eggs and 1/4 teaspoon of salt, beat well. Roll the dried fillets well first in eggs, drain well then roll in dry ingredients in numerous pieces and leave it in a bowl. While you heat the oil in a pan on a moderate heat, put numerous pieces in the hot oil to fry, and in the meantime roll the other fillets. Fry for about 4–5 minutes on each side. You can also use a deep fryer. Put the fried finished fish on a kitchen towel to absorb excess fat. Serve warm with potatoes, salad, mashed potatoes, salads or fries, with a slice of lemon and parsley and garlic dressing if you like. You can also serve the desired sauces with the fish, such as tartar sauce, yogurt and onion sauce, or mayonnaise. Buon appetito! NOTE: Keep the rest of the fried fish in the refrigerator for up to 2 days, covered. Do you want to try something a little different? Fried Fish Fried Angler fish Fish in Foil Fried Fish in the Indian Style Fried Fish in the Indian Style Fried Hake with Corn Flour Hake with Chives Roasted Hake Fried Hake with Potato Salad and Leeks, simple recipe Grilled Sea Bass Lena Fried Catfish #fried #catfish #fillets #maindish #lunch #dinner #food #simple #delicious #easycooking #healthyfood #healthyrecipe #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.

Roll dessert with Walnut cream ## Perfect Walnut Roll: A Tender and Flavorful Delight for Any Occasion Here is an efficient recipe for a walnut roll featuring a biscuit as tender as it is flavorful, complemented by a fragrant and delectable filling. This delightful treat is perfect for any occasion. Please follow the recipe instructions. Ingredients : simple, total time: 45 min. Biscuit : 4 eggs/ separated egg yolks and egg whites 4 Tbsp granulated sugar 4 Tbsp flour a vanilla pod/ or extract pinch of baking powder/ 4 g Cream : 150 g ground walnuts 120 ml milk 1/2 cup of sugar/ or less 0.50 ml rum/ optional/ or 1 bag vanilla sugar-10 g Roll dessert with Walnut   cream   Preparation : Biscuit: First, separate the yolks from the whites in two bowls. Beat the egg whites until foamy for about 3 minutes, then add 2 spoons of sugar and beat at the same time for about 5–6 minutes until you get stiff snow. Beat the egg yolks with the rest of the sugar and the seeds of 1/2 a vanilla pod, add the flour, pinch of baking powder and then the egg whites, beaten until stiff. Line a 30-39 cm baking tray with baking paper. Pour the mixture into the tray and place in the oven at 180 °C, for 15 minutes. After 15 minutes, remove the crust from the oven and transfer it to baking paper sprinkled with powdered sugar or a damp cloth and roll it up, being careful not to tear it, leave it like that for 5 minutes. Cream : Place the milk, sugar and chopped walnuts in a saucepan and cook until creamy, stirring frequently. When creamy, add the rum. Unroll the roll, spread with the walnut cream, roll it up again and leave to cool. Sprinkle with powdered sugar and cut into slices. Buon appetito! NOTE: Keep the roll covered at room temperature for up to 4–5 days. Do you want to try something a little different? Pumpkin Roll Dessert Roll dessert with Raspberries - Berries and Plasma Sham Rolls Chocolate Roll Coconut Roll Lena Apple Roll Moscow Roll with Fruit Coffee Roll Snowy Christmas Log Roll #roll #dessert #with #walnut #cream #simple #recipe #food #dessertporn #dessertlover #spongecake #cream #biscuit #crust #cake #cakelover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.