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Crempita-Cream Pie with Puff Pastry Lena Crempita with puff pastry, very tasty and juicy, soft Serbian cake that will please everyone. Follow recipe. Ingredients : medium, total time: 60 min. 500 g puff pastry Cream: 8 egg yolks 8 egg whites 300 g sugar 1.1 liter of milk 2 bags vanilla pudding powder/40 g x2 100 g sharp flour 2 Tbsp density-corn starch pinch salt 2 bags of vanilla sugar/ 20 g Sprinkle: powdered sugar Preparation: Crust: Roll out the dough with a rolling pin to a thickness of 3 mm, grease the pan with butter and put the crust, roll it out with a fork on all sides and bake at 220C° for 10 minutes. Cut the second crust with a knife, but not all the way into crêpe cubes, just mark it and put it to bake. That crust will go to the top of the cake. Cream: 8 yolks and 8 egg whites separate. Pour 150 g of sugar into the yolks and whisk after the mixture has become solid, pour 100 ml of milk and 100 g of sharp flour and 2 tablespoons of density and whisk well with a mixer for 5 minutes. In another bowl where the egg whites are, add a pinch of salt and 150 g of sugar and stir for a long time until it becomes a thick mixture and firm. Pour 1 liter of milk and 2 bags of vanilla sugar into the pot and stir. When it boils, reduce the heat, make sure that it not burns, and add the mixture with the egg yolks that you have mixed and mix with a whisk. The mixture must be very thick and compact. After that when the mixture is obtained properly add half the egg whites and mix with a whisk over a moderately low heat. Then add the other half of the egg whites, stir for another 2 min. and remove from the heat. Now take that filling and coat the lower crust and then lay the upper crust which is already marked and leave it to cool completely. When is cooled, sprinkle with powdered sugar. Buon appetito! Serve krempitas cold. Enjoy in bites! #food #dessert #krempita #cream #pie #crempita #cream #vanilla #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade #dessertlover #cakelover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cinnamon Buns Cinnamon Buns are very tasty and easy to prepare, delicious taste and very soft dessert, look to forward this recipe. Ingredients : mold 22×34 cm easy total time: about 3h Dough: 310 ml cup 2% milk/ just above body temperature 8 g instant dry yeast 50 g sugar 1 large egg/ at room temperature 60 g unsalted butter/ melted 525 g all-purpose flour 4 g salt Goo: 115 g unsalted butter 200 g packed light brown sugar 125 ml maple syrup Filling & Assembly: 140 g packed light brown sugar 10 g ground cinnamon 45 g unsalted butter/ melted Preparation: For the dough , measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours. For the goo , add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased (22x 34 cm) pan in the prepared pan and set aside. For the filling, and assembly , stir the brown sugar and cinnamon together and set aside. Have the melted butter ready. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 45×30 cm. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour. Preheat the oven to 175 °C. Uncover the risen sticky buns and bake them for 40–45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked. #food #dessert #cinnamon #buns #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Smokey Sweet Corn and Tofu Burgers Tofu burgers with sweet corn is an interesting combination of ingredients, and it is very tasty for those who like vegan food, it is not caloric, and it is desirable to eat because it has healthy ingredients. Follow recipe. Ingredients: simple, total time: 45 min. 350 g of silk tofu/ broken into 2 cm pieces 200 g frozen sweet corn 1/2 a tsp chipotle chili flakes 1/2 a tsp of sweet smoked pepper 1/4 tsp ground turmeric 1 tsp honey or maple syrup 4 Tbsp rice flour 10 g of coriander leaves/ coarsely chopped 1 green chili/ peeled and finely chopped 4 spring onions/ finely chopped 70 g french beans/ cut and finely cut into small rings, about 2 mm thick 60 ml of sunflower oil 4 lime wedges/ for serving 1 tsp salt 1/2 tsp pepper Preparation: Put all the ingredients, except beans, oil and lime, in the food processor with a teaspoon of salt and pepper. Blitz roughly so that most (but not all) of the sweet corn breaks. Stir in the chopped beans. Pour 2 tablespoons of oil into a large pan and put on medium heat. When it is heated, add 4 tablespoons of the mixture, so that it is about 5 cm long and about 1 cm thick, and fry the burgers, working carefully so as not to spray oil on the side. Fry them until golden brown on the bottom. Carefully turn the burgers over with a spatula and fry for another 1–2 minutes. Transfer to a plate lined with kitchen paper, sprinkle them with a pinch of salt and place them in a warm place and cover. Continue with the same procedure and with the remaining mixture, adding oil with a spoon for each batch. Serve warm with slices of lime. As an addition, you can cook rice or boiled potatoes or some vegetables such as broccoli. Buon appetito! #food #maindish #vegan #corn #burgers #simple #recipe #delicious #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tagliatelle with Mushrooms and Porcine Lena Tagliatelle with mushrooms and porcine is an Italian traditional dish. And I often make it in my house, and I love my recipe very much. Here’s that recipe how you can make it. Follow recipe. Ingredients: total time 25 min, very easy, 2 serving 200 gr Tagliatelle 40 g Porcine 250 g of mushrooms/ chopped into leaves 30 g butter 50 ml olive oil extra virgin 2 cloves/ finely chopped garlic pepper and salt to taste 1 Tablespoon of fresh primrose leaves grated Parmesan cheese/ to taste pine nuts/ baked 1 min. without oil extra virgin oil to sprinkle over Tagliatelle Preparation: Add water and salt in a pot for tagliatelle, wait for it to boil. Soak the porcine in water for 30 minutes before cooking. Meanwhile, finely chop the garlic and primrose, chop the mushrooms into leaves. Take a medium bowl and pour olive oil and wait for the oil to heat up, put the oyster mushrooms that you have already cut and cover so that the water comes out of the mushrooms and stir occasionally. Simmer for about 10 minutes until the mushrooms get colored and water comes out of them. When the mushrooms have softened and got a brownish color, add butter and stir everything together. At the same time add chopped garlic, stir everything well, cook for 1–2 minutes. Add pepper, salt to taste, do not throw away the porcine water. Add water where there were porcine, stir well and cover, cook for 10–15 minutes with occasional stirring. Mushroom sauce must be thickened. Make sure the liquid stays, it must not be dry. Cook tagliatelle according to the instructions alla dente. When they are almost well, strain them and pour 2 tablespoons of water into the mushrooms and mix the tagliatelle with the mushroom sauce. Serve warm with baked quinces and grated Parmesan cheese. Buon appetito! #tagliatelle #mushrooms #porcine #dough #pasta #italianfood #food #recipe #foodblogger #coffeetimelena #foodblogger #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Liver with Roasted Fried Potatoes Lena Liver with roasted potatoes is one of my ways of preparing Lunch is ready very quickly. You can combine, with other side dishes like spinach, chard with potatoes rice etc. Follow recipe. Ingredients : very easy, wok pan, 4 serving 500 g pork liver/ diced large pieces 6 pieces of larger potatoes 1 large onion/ cut it in half 1 cube of butter/ 7 g. 4 Tablespoons oil salt and pepper to taste Vegeta/herbal dry spice Preparation: First you need to clean the potatoes and cut them into slices and put them in a medium pot with salted water and cook them for up to 25 minutes. During that time, take the liver, wash it and cut it into slices the thickness of your index finger, put it on a plate, add salt and sprinkle Vegeta on both sides. Take the onion, peel it, cut it in half and cut it into slices. When the potatoes are done, take the pan, pour the oil. Squeeze the boiled potatoes a little with a fork in a heated pan. Bake so that the color is preserved on it and turn the potatoes on all sides, add salt and pepper, add oil as needed. Bake until you see that the potatoes are done and have a nice color. Now take a larger pan, put 2 tablespoons of oil, pour the onion and let it turn a little brown. Add the chopped liver and mix with the onions all together, put a cube of butter, bake until the liver turns brown on both sides. Stir constantly do not bake for more than 12 minutes, because it will be liver hard. Serve on a plate and serve warm! NOTE: In the roasted potatoes, usually it is combined with onions, but since it is in the liver, I did not put it in the potatoes. #food   #main   #dish   #maindish   #liver  #pork  #soft   #purée  #beef #garlic   #delicious   #simple   #recipe   #fast   #Tasty   #blog   #coffeetimelena   Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cheesecake with Lemon and Blueberries Phenomenal cake quick and easy, and very tasty, refreshing and a wonderful treat for the whole family. Follow recipe. Ingredients : simple, total time: 70 min. For the base: 180 g of digestive biscuits 50 g butter 2 Tablespoons milk To fill/Cream: 275 g of ricotta 125 g of white yogurt 120 g of white sugar 120 g of blueberries 2 eggs 1 lemon zest 4 Tbsp lemon juice 1 Tbsp cornflour Preparation: The first thing you need to do is crumble the biscuits and put them in a bowl and mix with the melted butter and milk and mix them well to get a compact biscuit. Take a 35 cm square baking tray and line it with parchment paper, and pour the mixture you made into the biscuit base. And tap lightly with your hands. Bake in the oven at 180 degrees for 10 minutes. When it is done, take it out of the oven and when it cools down, take it out of the pan. Now take one deeper plastic bowl and mix in the ricotta, yogurt, sugar, eggs, cornstarch. Pour the lemon zest you have grated and the lemon juice and mix everything together so that there are no lumps and the cream is homogeneous. When you get the desired density of the cream, add half the amount of blueberries to the cream and mix them with a spoon, then pour the biscuit on the base and flatten the cream with a spatula. When you have done that, take the rest of the blueberries and lightly pour them from above, arrange them nicely. Bake in the oven at 180 °C for about 40 minutes, then turn off the oven and leave the cake to cool in the oven for about 10 minutes. Then take it out of the oven and let it cool until it reaches room temperature, and then put it in the fridge for at least 3 hours. Serve cold cake. Buon appetito! #food #dessert #lemon #triple #cake #simple #recipe #delicious #homemade #foodie #dessertlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Raspberry Lemon Cake Cake with two flavors of lemon and raspberry, fantastically soft and juicy. Quick and easy recipe and if you want to please someone. Follow the recipe instructions. Ingredients : total time 50 min., very easy. Mold 22-26 cm. 1 lemon, medium 3 eggs 1 bag vanilla sugar/ 10 g 230 g of sugar 120 ml of milk 120 ml of oil 320 g of flour 00 10 g baking powder Powdered sugar for decoration 150 g raspberries 1 bag vanilla sugar for sprinkle over cake / 10 g Preparation: Blend the lemon in slices, (but you have previously disinfected it well with baking soda in water for 24 hours), and then add milk, oil, and sugar and mix it well. Then add the eggs and mix again, and only then finally add the flour and mix everything well. Put half of the raspberries in the dough, and half of them you will put at the end when you transfer the dough to the mold. Now take a 25 cm mold and spread butter on the bottom and sides and put a little flour and shake the mold well to be flour on all sides. Combine the mixture and put rest raspberries, bake in a preheated oven at 180 degrees for 30 minutes. 10 minutes in the end, sprinkle over vanilla sugar on the cake and return to oven. When the cake is ready, take it out of the oven and set it aside to cool, finally sprinkle with powdered sugar. Buon appetito! NOTE: You can make this cake without fruit if you want, or combine it with strawberries, cherries and blueberries, as you prefer #food #dessert #cake #lemon #raspberries #spnge #simple #recipe #easy #homemade #delicious #tasty #blog #coffetimelena #foodblog #foodblogger #foodie #dessertlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Biscuits Amaretti Amaretti biscuits are among the oldest Italian biscuits. The date of this recipe and the invention of this cake dates back to the Middle Ages, and this recipe has spread throughout Europe. The cookies are crispy and delicious. Here is the recipe and how to make it. Ingredients : simple, total time: 60 min. • 330 g of powdered sugar • 200 g of peeled sweet almonds • 100 g of peeled bitter almonds • 3 egg whites • 1 knob of butter Preparation: The first thing you need to do is peel the almonds, dry them in a preheated 180° oven, not hard. Then take them out, mash them in the mortar, then pour them into a plastic container and pour the egg whites one by one and mix. Then add sugar to the mixture and process everything by hand, add the remaining egg yolks and sugar in smaller quantities. This way you will get a soft and nice density. Then take the dough and shape it into the shape of a sausage and cut it into regular pieces. Roll your hands between your palms and shape it into the shape of a small ball 3 cm and arrange them on a greased baking sheet with butter. Sprinkle them with sugar and bake in the oven at 120 °C until they are crispy. Control. Great with white coffee and coffee in the morning. Buon appetito! #food #dessert #biscuits #cookies #amaretti #italian #simple #recipe #blog #coffeetimelena #foodlover #dessertlover #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Veneto Biscuits These biscuits are originally from Venice region, and everyone loves to eat them, soft and crispy, they melt in your mouth, go very well with tea and coffee, they taste phenomenal! Here's a recipe for how to make them. You can also make them for San Valentino. Follow recipe. Ingredients: easy, total time: 40 min 300 g flour 00 200 g of sugar 100 g butter 2 eggs pinch of salt 100 g of coarsely chopped walnuts 100 g of chopped white chocolate Preparation: Mix the softened butter with the sugar so that it is a frothy mixture. Then add the eggs and a little salt, mix again and add the chocolates and nuts and mix again, then gradually add the flour mixed with the baking powder and mix the dough well and work quickly. Roll out the dough to a thickness of 3-4 mm and take out the heart-shaped and star-shaped biscuits with a mold, arrange them on a baking tray on parchment paper. Bake in a preheated oven at 160 °C for about 10 minutes. Allow to cool and sprinkle with powdered sugar. Buon appetito! #food #dessert #biscuits #veneto #cookies #easy #sanvalentino #valentino #recioe #simple #delicious #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zaleti Veneti Biscuits Zaleti Veneti are biscuits are regularly made in the Veneto region, they are very tasty and juicy with the addition of raisins, it tastes wonderful, try to make and have the smell and taste from Italy at your home. Follow recipe. Ingredients: simple, total time: 60 min. 350 g corn flour 250 g flour 00 150 g sugar 1/2 bag baking powder for cakes/ 5 g 100 g butter 150 ml whole milk 1 medium egg 100 g dry grapes 100 g dark chocolate drops (optional) 1/2 glass grappa or rum For decoration: 40 g Icing sugar Preparation: Take one small bowl and pour brandy and put raisins to soak. In another bowl, add eggs, sugar, milk and softened butter and work with a mixer on a lower speed, then add flour and work again with a mixer. Meanwhile, squeeze the raisins and add to the dough, also chocolate chips, corn flour and knead and combine the dough well, then place it on a floured work surface and knead into a loaf. Divide this dough into two parts so that you get loaves the size of a sausage 3 cm in diameter. Then cut them into slices of thick thickness, the other half of the dough you will create in oval shapes or as you wish. It is important that cookies are not too thin, but 3 mm thick. Put such biscuits ready and formed in a baking tray with baked paper and bake them at 180 °C for 20–25 minutes. With regular control. When they are cooked, take them out of the oven and kiss. When are done take them out and leave to cool and then sprinkle them with powdered sugar. Buon appetito! #food #dessert #zaleti #veneto #biscuits #simple #italian #recipe #foodlover #dessertlover #foodblog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

How to make a winter beetroot, a phenomenal and healthy salad Read more about Beetroot here ! This is especially interesting for those who deal with ethnic tourism! Many housewives preparing this phenomenal salad for winter, and here is a very good recipe! This procedure of making and packing beets is known in Serbia and other regions of the Balkans. This is how our grandmothers and mothers prepared it. Today's generation has completely neglected such preparations, and they are very important because they provide us with the necessary vitamins throughout the winter. Here is one of the ways it is done and prepared in our part of Serbia. It contains the widest range of minerals and vitamins, including extremely rare B12, contains a high percentage of iron, and is especially rich in proteins, fats, and carbohydrates. Ingredients: 4 kg of beets 3 liters of water 400 ml of wine vinegar 250 g of sugar 3 Tablespoons salt 1 Tablespoon cumin Procedure: Wash the beets well and put them in a deeper pot. Pour water and put to cook. Beets should be completely covered with water. The beets are cooked when we can pierce them to the middle with a fork. Take the cooked beets out of a bowl and leave them to cool briefly. During this time you will prepare the dressing. We put water, wine vinegar, sugar, salt, and cumin to cook. While the topping is cooking (it is necessary to boil it for only a few minutes of cooking), clean the beets. Peeled beets are cut into leaves up to 3-4 mm thick Before that, prepare sterilized jars and cleaned lids for filling! Arrange the beets in jars. Before pouring, it is good to place the jars with beets in a pan in which we poured hot water, in order to avoid possible cracking of the jars. Pour the topping by first pouring a small amount of topping into each jar, then add to the neck of the jar. Close and tighten each jar a little. Oven pasteurization process: Place the filled jars in a cold oven. Turn the oven to 210–220 °C When the oven reaches the temperature, turn it off and leave it to cool completely without opening the door. (If your oven does not seal well, it is best to put jars in blankets after a while when the oven cools down.) When the jars have cooled, they are ready to go on the shelves. #food #winter #beetroot #salad #preparation #jars #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

How to Know the Quantities in Spoons in grams MEASUREMENT BY QUANTITY Many housewives do not know the exact amount in grams when indicated on the recipes, so here is a table that will make it easier for everyone to do so. 1 Tablespoon flat crystal sugar = 15 g bite = 12 g flour = 10 g police = 16 g starch = 10 g powdered sugar = 10 g ground coffee = 6 g cocoa = 6 g milk powder = 8 g baking powder = 10 g salts = 15 g gelatin powder = 10 g tea = 6 g Honey = 20 g water, oil, milk = 15 ml 1 teaspoon (or teaspoon) flat crystal of sugar = 5 g bite = 3 g flour = 3 g police = 5 g starch = 2 g powdered sugar = 3 g ground coffee = 3 g cocoa = 2 g milk powder = 2 g baking powder = 3 g salts = 5 g gelatin powder = 3 g tea = 2 g Honey = 6 g oil = 8 ml water, milk, sour cream = 5 g #food #measurement #spoon #kitchen #advice #quantities #simple #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade #house #spells Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Measures for Recipes in grams in a 250 ml cup Because in various recipes, the measure is expressed in cups as the main unit of measurement, which is 250 ml. Women always rely on the scales, but experienced housewives know by eye how much to add, for these less experienced housewives for these reasons I enclose a table of quantities in grams. 250 ml cup Butter 1 cup butter = 227 g 1/4 cups of butter = 57 g 1/3 cup butter = 76 g 1/2 cups of butter = 113 g Flour and powdered sugar 1/4 cups = 32 g 1/3 cup = 43 g 2/3 cup = 85 g 3/4 cups = 96 g 1 cup = 136 g Oatmeal 1/4 cups = 21 g 1/3 cup = 28 g 1/2 cups = 43 g 1 cup = 85 g Crystal sugar 1/4 cups = 50 g 1/3 cup = 67 g 1/2 cups = 100 g 2/3 cup = 134 g 3/4 cups = 150 g 1 cup = 201 g Brown sugar 1/4 cups = 55 g 1/3 cup = 73 g 1/2 cups = 110 g 1 cup = 220 g Honey and syrup 1/4 cups = 85 g 1/3 cup = 113 g 1/2 cups = 170 g 2/3 cup = 227 g 3/4 cups = 255 g 1 cup = 340 g More important measures 1 cup pieces of chocolate = 152 g 1 cup cocoa powder = 128 g 1 cup chopped walnuts = 122 g 1 cup coconut flour = 71 g 1 cup margarine = 205 g 1 cup whole walnuts = 99 g NOTE: If you have a cup in the recipe, it is usually a 250 ml cup, but you can use any cup, it is important that the ratio of the amount of food is the same as in the recipe. #food #measures #cup #grams #house #spells #simple #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Nettle Soup Lena Nettle is very important to consume because it is rich in all the vitamins that are necessary for our body and immunity. Find out more about nettles here. It is rich in iron, phosphorus, vitamin C, magnesium, calcium, etc … Here is one of my recipes how to make it. Ingredients : simple, total time: 40 min. 2 servings 4000 g of young nettles 40 g of oil 40 g of onion 30 g of flour 3 eggs 120 g sour cream 50 g of rice Cayenne pepper (red ground pepper) salt to taste water 1 liter and 200 ml if you like a thick put less Preparation: Clean and wash the nettles and cook in salted water. It is good to beat with a food processor or some wire in water. Finely chop the onion and fry in oil and add flour and then allspice, then pour the resulting powder into the water with nettles. Then add the rice and let it cook and the rice softens. Boil 2 eggs in water for up to 9–10 minutes and cool with cold water. Peel an egg and cut it in half. When the soup is cooked, season it with a simple scrambled egg and sour milk that you have already mixed and added a little liquid from the soup. Put one half of a boiled egg in each plate, and pour over the soup overcooked. Serve warm. Buon appetito! #food #nettle #soup #healthyfood #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Banana Sauce This sauce is one of the most delicious and goes with cakes, ice creams, pancakes with sweet rolls, the taste is really fancy and here is a recipe how to make it. Read more about sterilization jars here! Ingredients : simple, total time: 30 min. 1 mashed banana 1 cup of boiling water 1 Tablespoon corn starch 1/2 cup sugar 1 Tablespoon butter if you like, you can put a little extract of vanilla 1/4 tsp Preparation : Mix boiling water, cornstarch, and sugar in a large bowl. Stir constantly so that the sugar is completely dissolved. Cook this mixture in a saucepan over low heat for 10 minutes. Then add the mashed bananas and butter, and stir constantly until the butter melts. Serve with buns and pancakes. NOTE: You can store this sauce in jars hermetically sealed in jars and keep it for up to 7 days! #food #banana #sauce #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Orange Sauce This sauce can be used as a topping for waffles, cinnamon biscuits, pancakes, in oatmeal for ice cream and as a topping for vanilla or chocolate cakes. Read more about sterilization jars! Ingredients : cup- 240 ml, simple, total time: 30 min. 1/4 cup orange juice 1 Tbsp unsalted butter 1/2 cup granulated sugar 1/3 cup Grand Marnier optionally, replace with more orange juice 1/2 tsp cornstarch Preparation: Put 1 teaspoon of orange juice in a small bowl. Melt the butter in a small saucepan over a slightly moderate heat. Stir in remaining orange juice, add sugar and Grand Marnier / cognac made from orange and sugar. Allow the mixture to boil and cook for 10 minutes, the liquid must be reduced. After that, when it has boiled, add the corn starch to a separate part of the orange juice, stir until you get a uniform mixture, and then add it to the mixture that is cooking. Stir for 1 minute. Then remove from the heat and allow the sauce to thicken. 2. Recipe for Orange Sauce Ingredients: 1 tsp grated orange peel 1 tsp butter 2 cups orange juice 1/2 cup sugar 1 Tbsp cornstarch Preparation : Take a small pot and put sugar, corn starch, and grated orange peel and orange juice on a slightly moderate heat. Cook the mixture for about 7 minutes. Stir constantly. Turn off the heat and add the butter and stir the mixture well. The sauce is ready and leave to cool. You can pack it in smaller jars and store it in the refrigerator. 3. Recipe Orange Sauce Ingredients : 4 oranges 2 orange peel 1 lemon juice 1/2 lemon peel 1 cup sugar 1 cup of boiling water — Cook longer until the sauce thickens. NOTE:   If you are making a sauce for children, then avoid putting Grand Marnier cognac. Pack the syrup in sterilized jars, store in a refrigerator — cool place, another 10 days. You can pack them in the freezer and store them for up to 2 months! #food #orange #sauce #simple #recipe #homemade #house #spells #cake #pie #foodie #foodlover #dessertlover #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

How to Make the Best Blueberry Sauce for Cookies and Pies!? We housewives always strive for a good taste of fruit topping, and we need it for making cakes, but to make cakes much tastier, here are a few tips and recipes for blueberry sauce. BLUEBERRY SAUCE For regular Blueberry sauce: 2 cups blueberries (fresh or frozen) 2-4 Tbsp lemon juice 3-5 Tbsp sugar For a thicker Blueberry sauce: 1-2 tsp cornstarch 1-2 Tbsp good blueberry jam Preparation: For Regular Blueberry sauce Put blueberries with lemon juice and sugar in a medium saucepan and stir over a slightly moderate heat. If you are serving with frozen blueberries, do not add water, as it already has water in it. If working with fresh, add 1 tablespoon of water. Cook, stirring constantly, lightly and without crushing the berries. In about 5 minutes, the juice and sugar will become syrupy, then you can try and see if you need to add more sugar and liquid to your taste. Cook for a few more minutes for 3 minutes. And then leave the sauce to cool, so it will become thicker as it cools. For Thicker Sauce: If you want a thicker sauce similar to gelatin, add 1–2 teaspoons of corn starch, dissolved in a tablespoon of water, at the beginning. When it starts to boil, you will see how much the sauce will thicken and let it simmer for another 2 minutes if it is still watery, When you remove from the heat, add more blueberry jam of your choice. NOTE : Read more about sterilizing jars here! This sauce is well stored for a week, well covered, in the refrigerator. If you want to be long-lasting, sterilize the jars and continue as when making jam. Freezing: can be frozen, especially if you do not add cornstarch. #food #sauce #fruits #blueberries #homemade #simple #recipe #dessert #cake #foodie #foodlover #dessertlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

How to Make the Best Cherry Topping for Cookies and Pie?! We housewives always strive for a good taste of fruit topping, and we need it for making cakes, but to make cakes much tastier, here are a few tips and best recipes for cherry sauce. Ingredients: 1, 1 kg sweet cherries (fresh or frozen), cleaned of pits 115 ml of water 2 Tbsp cornstarch 2 Tbsp lemon juice 4 Tbsp sugar Preparation: Put 1/3 water for fresh cherries and 1/4 water for frozen cherries in the middle pan. Whisk 1 tablespoon of cornstarch and add 1 tablespoon of lemon juice and add 2 tablespoons of sugar. Then place on a hot plate and mix the ingredients over a moderate heat until it starts to thicken. Then add the cherries and cook, stirring occasionally, until the sauce boils for about 5–10 minutes for fresh and 15 minutes -17 minutes for frozen. The sauce should be thick and even so that bubbles appear, then remove the sauce from the heat. Cool the pine to room temperature and then pour into a sterile covered lid and store in the refrigerator until use. The longer it stands, the thicker the sauce will be 2. Method Roasted Cherry Sauce If you want, you can add some other spices or flavors (lemon peel, cinnamon, etc.), but I prefer the taste of cherries. Ingredients: 1 kg cherry, washed and pitted (the darker and ripe, the better) 2/3 cup sugar (feel free to use a little more if your cherries really aren't, really ripe) 1 teaspoon vanilla Preparation: Preheat oven to 350 degrees. Mix all the ingredients in a large baking dish and bake for about 30 minutes, or until the cherries are super soft. Remove from the oven, mix, and mash with a potato masher. Cool in a bowl, then spoon into jars. Store in the refrigerator or freeze. NOTE:   Read more about sterilization jars here!   #food #cherry #sauce #topping #cake #dessert #pie #simplke #easy #recipe #delicious #deesertlover #foodlover #blog #foodblogger #coffetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. Source Photo: https://www.freepik.com/author/pvproductions Image by pvproductions on Freepik

How to Sterilize Jars and Lids for Winter, Jams, Ajvars, etc. Winter is the one that lasts — juices, jams, compotes, but also ajvar should be preserved — without mold until everything is eaten. Every real housewife knows that it is important to sterilize jars for the winter, if it is not done properly, the whole process of making jams and ajvar can go to waste. Every real housewife knows that it is significant to sterilize jars for the winter, if it is not done properly, the full process of making jams and ajvar can go to waste. Our grandmothers used a simple, but also good technique, which is still reliable today. 1st Method Sterilization: The first step is to wash the jars well with detergent, and then dry them with a clean cotton cloth. Before sterilization, the jars should be thoroughly rinsed and the cracks in the neck, walls, and bottom checked. Even the slightest damage can lead to the jar bursting and breaking completely after a while. After that, take a large baking tray, cover its bottom with baking paper and then arrange the glass bowls next to each other, so that their top will be turned down. Before that, of course, you removed the lids, which are redundant in this “operation”. Preheat the oven to 100 degrees and put the baking tray in it. They need to stand for 15 to 20 minutes, after which they are ready for winter, and you have no reason to doubt, because sterilization has been successfully performed. 2nd way of Sterilization is: Rinse the jar with a mixture of water and alcohol. In a jar half full of water, add two tablespoons of alcohol, close them and shake well. Alcohol will clean and sterilize the inside of the jar, while you can wipe the outside with a clean cloth soaked in alcohol. If you fill jars with ajvar or jam (while the contents are still hot), it is necessary for the dishes to be preheated in order to prevent them from bursting. Pour the contents to half the jar, wait a few minutes for the glass to get used to the temperature, then fill them to the end. Bottles and jars should never be completely filled, because that accelerates the spoilage of the winter. 3rd way of Sterilization Today, in modern times, women use a microwave oven to sterilize jars. About 50 ml of water is poured into a jar. It should be at the level of, 1-2 cm. The microwave oven should be turned on at maximum power and set the time to 2–3 minutes. The water will become hot, and the formed steam will sterilize the vessel. The best way to sterilize metal jar lids is to let them cook in boiling water. In order not to spoil the winter, it is necessary, in the end, to close all the jars well by hand or with one of the seals. #food #sterilize #jars #winter #season #preparation #advice #lids #jam #ajvar #compote #pickle #homemade #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

How to Make the Best and Healthiest Spinach!? I love all kinds of vegetables, and one of my favorites is spinach. Many people make it with milk and flour, but I prefer this easy way without any unnecessary additives, it is very tasty, and it will be ready quickly, you don't need any great knowledge. Follow the instruction recipe. Ingredients: very easy, total time:15-20 min., 2 persons 500 g spinach frozen or fresh 25 g butter 1 and 1//2 tsp dry spice/ Vegeta 2 cloves garlic finely chopped olive oil extra virgin Preparation: If you have fresh spinach, Wash and clean the leaves and remove the thicker part of the stalk in the middle, and then boil it in salted boiling water for about 10–15 minutes. As soon as you see that the leaves have softened, take them out and drain them in a strainer, do not throw away the water where you cooked them for now. During that time, clean the garlic and chop it finely, and the cooled spinach, cut it into smaller leaves, but not finely! Put the olive oil in a medium-sized pot and set the heat to the lowest, wait for the little oil to heat up, then add the finely chopped garlic and fry it lightly for 1–2 minutes. As soon as it releases the aroma, add sliced ​​spinach and mix well, then put a little water (50-100 ml) in which the spinach was cooked, and cover the pot just enough to soften the spinach, Cook and stir occasionally and add water as needed until the spinach is completely soft and season with dry seasoning / Vegeta. When the spinach has softened and the liquid has evaporated, add 25-30 g of butter. Stir well and simmer the spinach for another 1–2 minutes. Extinguish the fire. If yo u work with frozen spinach there is no need to add water, the process is faster than with fresh spinach, in any case the order is the same only without adding water! It is important to cover the pot while the spinach is cooking. Buon appetito! NOTE: Do not avoid garlic, otherwise garlic gives aroma to this spinach and at the same time it is very healthy and one of the strongest antioxidants that protects our immunity and even the heart from various diseases! #food #sidedish #spinach #healthy #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.