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Raffaello Roll A simple summer and winter cake that will please everyone. It is very easy to prepare and ready quickly. The composition of coconut, white and dark chocolate is a real pleasure when you eat it cold, it is wonderful and refreshing. There is no flour or eggs in this composition, so this cake can last a long time! Read all instructions before making this roll. Follow the recipe. Ingredients : simple, total time: 50 min., 10 serving 350 ml milk 2–3 bags vanilla sugar/ 20 g-30 g 130 g of sugar 6 Tablespoon semolina 80 g butter 150 g coconut flour For Decoration: 50 g chopped roasted hazelnuts/ or walnuts /or ground plasma biscuits 100 g white chocolate + 1 Tbsp oil on Bain Marie 50 g dark chocolate + oil Bain Marie to top the cake fresh fruits: strawberries, raspberries, blackberries, blueberries. Preparation : Pour milk, vanilla sugar and sugar into a small saucepan, stir and cook on a slightly moderate heat, wait for it to boil a little, then add butter, then semolina and stir well. Cook until it little thickens, then add the coconut flour while it's hot combine the components well. Turn off heat. Take a roll mold and put baking paper on it and line the edges. Take out the mixture with a spoon and press it into the mold, combine the mixture well and level it. Decoration: Melt the white chocolate in steam, making sure that the water does not touch the bottom of the bowl. Apply the melted chocolate on the base of the roll and then stick the chopped roasted hazelnuts on the chocolate. Place the chocolate again over the hazelnuts. Leave the roll to harden into a frieze for 30 minutes. During this time, prepare the dark chocolate bain marie topping. Take the roll-out of the mold and turn it over, place it on a decorative tray the size of your roll. Pour the rest of white chocolate melted bein marie and level sprinkle with ground hazelnuts. Then put a dark melted chocolate on the roll with the help of a little spoon in zigzag movements. If you have leftover hazelnuts, sprinkle the top of the roll. You can also use fresh fruit to decorate this roll, strawberries, raspberries, blackberries, blueberries. Serve the roll cold. Buon appetito ! NOTE: If you have the rest of the melted chocolate, use it to pour over the cake. You can use sweet condensed milk in this recipe. In a saucepan, mix the 400 ml condensed milk with 200 g of ground coconut flour until you get a uniform mixture. If the mixture is too wet, add more coconut flour. If it is too dry, add more condensed milk. For sugar, it's better to try it beforehand because the condensed milk is already sweet, so add as much as you like. You can also put less semolina, about 1 Tablespoon use. Then use coconut and hazelnuts for decoration. I used regular milk in this recipe. Since this cake is without flour and eggs, it can stay in the refrigerator for about 10 days, if there is any left over. :) #raffaello #roll #simple #delicious #recipe #food #cake #easy #nobake #dessertlover #foodlover #foodie #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.

Milanese Risotto with Braised Veal-Ossobuco A wonderful Italian meal for two, stewed veal with Milanese risotto. Very tasty and juicy meat that goes fantastically with rice. You can also make polenta or mashed potatoes. It's easy to prepare, and it's done quickly. Ingredients: simple, total time: 70 min. 2 serving Braised Veal Ossobuco: 1 onion/ finely chopped 650 g Beef Ossobuco — Braised Veal/ 2 big pieces 250-300 ml beef broth/ beef cube for soup salt and pepper to taste 100 ml white wine for cooking 1 -2 Tbsp breadcrumbs 2 cloves garlic/ finely chopped 1 teaspoon marjoram Risotto: 15 g butter/ room temperature 1/2 onion/ finely chopped 200 ml rice Arborio or Carnaroli 250 ml vegetable broth 15 g butter/ room temperature 2 cloves of garlic/ finely chopped 1 bag saffron/ 0.125 g salt and black pepper to taste 1 teaspoon dry parsley/ optional 1 Tablespoon of Parmesan cheese. Preparation: Prepare all the ingredients as described above. First, you will make the Ossobuco. Ossobuco: Sauté the chopped onion in a little oil, cook on a slightly moderate heat for about 8–10 minutes, with stirring occasionally. When the onion has softened, add the pieces of meat and stew everything together until the meat changes color and browns a little. Turn the meat during cooking. After that, pour wine and wait for the alcohol to evaporate. Then add the broth, stir and cover the pan. Cook for about 35 minutes on slightly moderate heat. After the spinning time, add breadcrumbs, marjoram, garlic, dry parsley, and season to taste. Cook about 5–7 minutes. The Ossobuco is ready when the meat softens and the sauce becomes thick. Turn off heat. Now prepare Risotto Milanese. Risotto Milanese: Fry the finely chopped onion with 15 g butter and stir until it has a glassy appearance. After that, add the rice, stir, and simmer together for about 2 minutes, then add the broth, cook for about 15–20 minutes. After pastime, add the garlic, butter, and saffron, cook for about 5 minutes. Towards the end, add parsley, grated Parmesan cheese and stir. Turn off the heat. Serve while warm meal. Buon appetito! #Milanese #Risotto #with #Ossobuco #food #meal #Italian #delicious #dish #beef #meat #simple #recipe #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.

Meatballs in Creamy Sauce with Tagliatelle The combination of meatballs and tagliatelle is more reminiscent of an Italian lunch. The cream is fantastic, an excellent combination with the addition of herbs marjoram, weed dill, parsley with the addition of dairy products: of sour cream, neutral cheese, Parmesan cheese. This cream can also serve as a topping for some salads or meat. Follow recipe. Ingredients: simple, total time: 75 min, 4 serving Meatballs: 1 onion/ finely chopped 500 g minced meat/ beef and pork 2 cloves of garlic/ finely chopped 1 little cube of butter/10 g 1 medium potato/ broiled and mashed 1 egg 1 flat teaspoon of each salt and pepper 1 teaspoon red ground pepper 1 teaspoon dry parsley 3 Tablespoons breadcrumbs 2 Tablespoon Olive oil EVO for frying Side Dish Tagliatelle: Tagliatelle noodles with egg water 1/2 teaspoon salt 1 Tablespoon Olive oil EVO Sauce : 1 Tablespoons butter/ room temperature/10 g 2 flat Tablespoon flour 300 ml beef broth 120 ml sour cream or cooking cream 2 Tablespoon Philadelphia neutral cheese 2 teaspoon soy sauce salt and black pepper to taste 1 Tablespoon weed dill fresh or dry parsley/ finely chopped 2 flat Tablespoon Parmesan cheese/ grated / optional For Sprinkle : Parmesan cheese/ grated Preparation : Prepare all ingredients in description above. Meatballs : Cut the peeled potatoes into small cubes, cook for about 27 minutes. Drain well from the water, then mash well with a fork to avoid lumps. Stir all the ingredients for the meatballs by hand, except olive oil, while wearing clean gloves. The mixture must be compact. When it's done, leave it in the fridge for about 30 minutes. After the spinning time, make smaller balls, about 2.5–3 cm., and arrange them on a plate. Pour a little olive oil into the pan, fry them for about 7 minutes on all sides until they are well browned and put them aside. Clean the pan of dirt and leave the fat. Now make a sauce. Sauce : In the same pan, make the sauce. Put the 1 little cube butter to melt at a slightly moderate temperature. After that, add the flour, stir for about a minute, do not let it become brown. Immediately after that, add the beef broth and stir constantly until you get a compact mixture without lumps. Simmer until the mixture becomes thick. Reduce the heat, add soy sauce and 1 teaspoon of marjoram. Stir the ingredients well. Cook about 3 minutes. Remove the pan from the heat, add sour cream mixed with neutral cheese, parsley, fried meatballs, weed dill and season with salt and pepper to taste, and stir well. Put it back on the stove and cook on slightly moderate heat for about 5–7 minutes, stirring occasionally. Remove from heat. Now prepare the noodles. Tagliatelle : Pour water into a deep pan, add salt and 1 tablespoon of oil, wait for the water to boil. Add the tagliatelle and cook for about 7–8 minutes. Strain the ingredients well in a colander. Processing : Turn on the heat again, add the tagliatelle to the sauce and the meatballs, mix them well. Add 2 tablespoon of Parmesan cheese, stir well for about a minute and turn off the heat. Serve in deep plates with chopped parsley. Buon appetito! NOTE : In the last and final work, you are not obliged to add Parmesan cheese and parsley, if you don't want to. To me, the sauce is much nicer with that addition. #Meatballs #in #Creamy #Sauce #with #Tagliatelle #simple #delicious #recipe #food #meal #dish #tasty #pasta #foodie #foodlover #pastalover #blog #foodblog #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 Very Good Homemade Ajvar Recipe original from Serbia and Macedonia Considering that Serbia and Macedonia are known for making homemade Ajvar, the amounts are an excellent recipe from Macedonia for a house where it is traditionally prepared. It is a splendid addition to meat and hamburgers, salads, as a spread, a very tasty and healthy original Serbian recipe. Follow recipies. Ingredients for Ajvar: 10 kg of red pepper 3 large blue eggplants 500 ml of oil are optional 1 Tablespoon sugar salt and pepper to taste Preparation: Bake the paprika in the oven, immediately after baking, put it in plastic bags for a few minutes to soften it, which will make it easier to peel. When it cools down a bit, peel each paprika and clean it of seeds. Then put them in a large drainer or a mesh bag that you will attach to allow the paprika to drain (it takes at least 3 hours to squeeze). Roast the eggplants in the same way as the paprika, then keep them in the same bag as the peppers for a short time and then peel them and leave them to drain. Grind the drained peppers and eggplant on a hand-held meat grinder, then transfer everything to a large pot and put on low heat. Stir the mixture constantly during cooking, and gradually add 100 ml of oil every 20 minutes, stirring constantly because the oil must not come to the surface. The easiest way to check if the ajvar is ready is to cross the bottom of the pot with a wooden spoon, after which a path should be created from the spoon, you can see the bottom of the pot. Add salt and sugar at the end, the last 20 minutes of cooking. Meanwhile, while the ajvar is cooking, you need to prepare the jars. Preheat clean jars in the oven to 50 °C and pour ajvar into them while they are still warm. Put a little oil on top of each filled jar and close with a lid, then leave it in a box and cover with a tablecloth. Leave them covered to cool gradually for 24 hours, then leave them in a cool, dark place. Ingredients: 10 kg of bell pepper 3 kg of blue eggplant 1 liter of sunflower oil 5 cloves of garlic 2 Tablespoons of sugar 4–5 Tablespoons of salt (to taste) 200 ml of alcoholic vinegar 10 g preservative (optional) Preparation: Wash the peppers and eggplant and dry them with a clean towel. Arrange the peppers on a baking sheet and put them in an oven heated to 225 °C. Bake until the skin of the pepper gets colored and starts to separate from the meat. Take out the roasted peppers, transfer them to a bowl and cover them with plastic film so that the skin can be separated from the fleshy part. Leave to cool for about half an hour. Arrange the eggplants on a baking sheet and place in the oven at 225 °C and bake for 30–40 minutes, until they take on color and soften. Transfer the baked eggplants to a bowl, cover them with foil, and let them cool for half an hour. After cooling, peel off the skin and seeds. Place the cleaned peppers in a colander to squeeze out excess water and make the ajvar thicker. Do the same with the eggplants. Place about 600 ml of sunflower oil in a large saucepan and allow the oil to heat over a moderate heat. In the meantime, grind the peppers and eggplants in a meat grinder or chop them in a grinder. Put the ground peppers and eggplants in the heated oil and stir so that they don't burn. When the ajvar starts to cook, add the finely chopped garlic and continue to stir. Depending on the amount of ingredients, it will be necessary to cook and mix the ajvar for about 1.5–2.5 hours. When the ajvar becomes thick (it will take about 45 minutes), add sugar, stir, then add salt. Less at first, then add more as needed. Add the alcohol vinegar and mix again, then add the preservative if desired and continue to mix. After 60–90 minutes, the ajvar should be of good thickness. Take some with a spoon on a plate and taste, optionally add salt or sugar. Fill pre-sterilized, hot jars with hot ajvar, cover with a cloth or towel and let them cool to room temperature, then store them in a dark and cool place. Ajvar without preservatives If you only like peppers and avoid eggplant, here's a recipe for ajvar with just peppers, garlic, spices, and oil. No preservative is added to this recipe, and you will get about 5 kg of ajvar, while cooking will require 4–5 hours of your time. Ingredients: 10 kg of red horn peppers 1 liter of oil 5 cloves of garlic 2 Tablespoons of sugar 4–5 Tablespoons of salt (to taste) 200 ml of alcoholic vinegar Preparation: Wash the peppers and dry them with a clean towel. Arrange peppers on a baking sheet and place in an oven heated to 225 °C, and bake until the skin of the pepper darkens and begins to separate from the meat. Take them out, transfer them to a bowl and cover them with plastic wrap so that the skin can be separated from the fleshy part more easily and let it cool for about half an hour. When the peppers have cooled, clean them from the skin and seeds, put them in a colander to drain the excess liquid and make the ajvar thicker. Place about 600 ml of oil in a large saucepan and heat over medium heat. Grind the peppers in a meat grinder or chop them into small pieces, put them in the heated oil and stir so that they don't burn. When the ajvar starts to cook, add the finely chopped garlic and continue to stir. Depending on the amount of paprika, it will be necessary to cook and stir the ajvar for about 1.5–2.5 hours. When the ajvar thickens (about 45 minutes), add sugar, mix, and then add salt. At first less, and later try ajvar and optionally add more. Add the alcoholic vinegar and mix again. After 60–90 minutes, the ajvar should be of good thickness. Take some ajvar on a plate and taste it and add salt or sugar to taste. Fill pre-sterilized, hot jars with hot ajvar and add a little oil almost to the top of the jar, close them and cover them with a cloth or towel and let them cool, then store them. Use in the kitchen Ajvar with preservative, stored in sterilized jars, can be stored in a dry and dark place for about 12 months. The same goes for the fridge. In ajvar without preservatives, add 1 cm of oil to the top of the ajvar and pasteurize it after closing the jar. In this way, you can store ajvar in the refrigerator or in a dark and cool place for 9–12 months without it spoiling. Store an opened jar of ajvar in the refrigerator and eat it within a few days. Ajvar can be eaten with all salty dishes. Although it is usually eaten as a side dish with meat, the possibilities of combining dishes with ajvar are really many. The delicious thick texture, rich and distinctive taste make it a perfect spread on bread. It goes well with sausages, kebabs and grilled meat, baked potatoes and can be used as a substitute for ketchup. It also goes well with vegetables. Raw, cooked, baked flavors of vegetables combined with ajvar and a little tasty cheese will be enough for a delicious meal. If you eat nachos with ajvar, you get Balkan guacamole. It is a common ingredient for enriching dishes, and if you combine traditional ajvar with an Italian specialty — pasta, you will get a real wealth of Mediterranean flavors. It goes well with all tomato-based sauces, and for extra flavor add some oregano, dill, sage, and basil. #food #ajvar #paprika #eggplants #homemade #winter #recioe >#serbian #excellent #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like. Source: https://www.freepik.com/author/azerbaijan-stockers Image by azerbaijan_stockers on Freepik

How to do White Cooking? I will show you how to prepare blind or white cooking for tart or pie with a normal shortcrust pastry and then fill your tarts later. First, prepare the base for your tart by making the shortcrust pastry: Ingredients: 350 g flour 170 g butter 90 g sugar 1 egg 1 peel of lemon Preparation: Put the soft butter at room temperature in a bowl together with the sugar and mix with the spoon until a homogeneous cream is obtained. Add the whole egg and peel of lemon, let it absorb, then add the flour and knead quickly. Form the dough into a ball, wrap it in cling film, and put everything in the fridge to rest for at least half an hour. Remove it from the fridge, re-mix it quickly. Then roll it out between two sheets of parchment paper. Put the shortcrust pastry between two sheets of parchment paper and roll it out with a rolling pin. Then put it in a tart pan and prick the base, cover it with a sheet of parchment paper and put dry beans on top so that they prevent the pastry from swelling during cooking. Put in the oven for about 15 minutes at 180 °C, then remove the parchment paper and finish cooking for another 10 minutes. Remove from the oven and let it cool completely, in this way you can also fill your pastry with ice cream or fillings that do not require cooking. Enjoy! NOTE : Try not to make the pastry too brown. If you still want to create the classic grid of tart you can prepare it, cook it separately as for the shell and place it on top of the cake after putting the filling. #shortcrust #pastry #white #cooking #food #dough #tart #making #homemade #simple #recipe #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.

How to Make Pudding Properly? Vanilla pudding is very easy to make, and will be ready quickly. It is most loved by the younger population. This is a recipe for vanilla pudding from the bag, but is the same procedure for any pudding of different taste and type. (Chocolate, Strawberries. Raspberries etc.) Follow recipe. Ingredients: simple, total time 35 min 500 ml of milk 3 Tablespoons sugar 2 vanilla puddings bags + 150 ml milk/ or strawberry, chocolate, caramel etc.. little water for small bowls Preparation: Put 500 ml milk in a deep pot to boil over mildly moderate heat. Separately whisk the vanilla pudding, 3 tablespoons of sugar, (maybe more if you like sweeter). Mix vanilla pudding in 150 ml of milk, stir until you break up lumps. Pour this mixture into the milk and stir constantly over a moderate heat. In a bowl in which you will pour the pudding, pass water slightly from all sides through the bowl, then drain the water. Then pour into the bowl and leave at room temperature to cool, after then put in the refrigerator to cool. You can decorate with whipped cream, fruit syrup or fruit. How you prefer. Buon appetito! #food #desssert #vanilla #pudding #homemade #simple #recipe #dessertlover #foodie #foodlover #foodblog #coffeetimelen #blog #delcious #serbian #serbianfood 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 Streusel Topping for Desserts Many people are wondering what Strausel Topping is.?! So in short I can say, that is one of the simplest recipes for topping lazy pies with apples or cherries is a topping for muffins for coffee and blueberry cakes where a crumbly topping is needed. This is the simplest method that you can prepare 1 day before preparing the cake. Follow instructions in this recipe. How To Make Streusel Topping? Ingredients: 160 g purpose flour 100 g light brown sugar tightly packed (100g) 70 g cup sugar (66g) 1/4 teaspoon salt 6 Tablespoons unsalted butter/melted and cooled so that it’s warm but not hot to the touch (85g) (if you only have salted butter, use that and omit the salt) Preparation: In a medium bowl, combine the flour, brown sugar, granulated sugar and salt. Pour melted butter a little at a time over the mixture and use a fork to mix and mash the ingredients until combined but still lumpy. Do not over mix as the streusel will become a paste, simply mix until the mixture is lumpy, no longer dry and the flour is fully absorbed. Spread evenly over cakes, pie, or cake, before baking. NOTE: Walnuts Nuts are a good addition to this crumb topping, I recommend finely chopping 1/3 cup of nuts (about 50g) and tossing them in with the flour and sugar. No other changes are required. Spices/vanilla This recipe works well with cinnamon or other spices such as nutmeg, cloves, cardamom, allspice, or pumpkin spice. Simply mix the seasoning of your choice with the flour/sugar mixture. A little vanilla extract will make the streusel richer and tastier. If desired, mix 1/2 teaspoon vanilla with the melted butter before adding the butter to the flour mixture. Making in advance You can make this dressing up to 3 days before use. Store in an airtight container at room temperature, then sprinkle over cake/muffins/etc. before baking. The best batters for Streusel Streusel can be used to top most of your favorite muffins, pies, crispier fruits, and dense cakes like coffee cake. Note that streusel tends to sink in very thin, runny sauces and is best used on thicker, thicker bases. #food #streusel #cakle #topping #recipe #foodblog #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.

Cookie Dough Ice Cream Sandwiches Fantastic refreshing dessert for hot days, easy to prepare and quickly ready. However, it must stay in the freezer longer in order to obtain the desired hardness. Follow recipe. Ingredients : cup in UK measures, work time:25 min, 5–6 hours standing in freeze 1 cup (2 sticks) melted butter 1 cup packed brown sugar 3/4 cup sugar 1/4 cup milk (preferably whole or 2%) 1 tsp pure vanilla extract 2.5 cup all-purpose flour 1 tsp kosher salt 1.5 cup Mini chocolate chips 3 qt. vanilla ice cream/ softened Preparation: Line a large baking tray with baking paper. In a large bowl, stir in the melted butter, both sugars, milk and vanilla until well combined. Stir in flour and salt, then stir in the chocolate pieces. Press the cake batter with your hands in the prepared casserole to flatten it as much as possible, a cutting board can help. Then put the baking paper on the dough and knead it a bit, and leave it in the freezer for 1 hour until it hardens. Take the cookie dough out of the mold and place it on a cutting board. Cut the dough in half. Take out the vanilla ice cream on one half, and then gently place the other half of the cookie dough on top. Transfer back to the pan and freeze for at least 4 hours and until overnight. Cut into sandwiches and serve. Buon appetito! #food #dessert #cookies #sandwiches #icecream #vanilla #dough #foodie #foodlover #foodblog #foodstagram #blog #coffeetimelena #foodblogger #biscuits Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Rice in the Serbian Way Lena Rice in the Serbian way, ever since I know for myself, I always eat and prepare rice in this way. Which is personally tastier to me than other, and can always be combined with any meat, the procedure is very easy and there is not much knowledge, and what is important is to be ready quickly! Otherwise, this way, when I make it, it is very lightly prepared, you will see for yourself, you do not inflate after lunch. My Paolo loves it very much. Follow recipe. Ingredients: very easy, total time: 30 minutes., 2 servings 1 onion/ finely chopped, 100 ml small cup of frozen peas optional if you like 1 cup of rice or 200 ml 1 carrot/finely chopped olive oil Extra Virgin 1/2 tsp each salt and pepper to taste 1 tsp dry spice/Vegeta read here fresh parsley/ finely chopped to taste 3 cups of water or 200 ml x 3 times Ratio of rice : water 1:3 Preparation Peel a squash, grate it and wash the carrots. Peel a squash, grate it and chop it into small cubes. Rinse the rice under a stream more than 5–6 times, and dry it a little in a strainer. Now take one small pot and pour in the olive oil and wait for the oil to heat up. Put chopped onion and wait 1-2 min. to turn yellow, and only then put the rice and carrots cut into small cubes and stir and fry for 1–2 minutes on a moderate heat. Season with a little pepper and salt, stir, add 1 cup of the same water from the rice to measure. If you want, you can also put a cup of peas. Add water as needed, check that the rice does not burn. Stir and add another cup of water, cover the pan, when you see that the rice has started to swell, put a third cup of water and cover and reduce the heat, cook for 10–15 minutes. The rice is ready when it has absorbed all the water. Sprinkle on top with a little chopped parsley leaf and serve warm with some chicken or steak. When I serve it on a plate, I always use it with a slightly larger ice cream spoon, which looks more decorative in the plate. If you make some steaks in the juice, pour a little juice over that rice because it will be even nicer. Buon appetito! #food #side #dish #rice #serbian #way #white #simple #recipe #delicious #easy #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Green Beans My Way Lena I adore green beans in every way as a salad, a stew, it is also good and full of cellulose, and it is also a vegan food. This is how they prepare similarly in Genoa, but I use weed dill spice instead of parsley, it's tastier because it gives it a better taste and flavor to the dish. Ingredients: total time; 25 min, very easy, 4 persons 600 g of green beans 5 anchovies 2 cloves of garlic extra virgin olive oil pinch of salt pepper to taste weed dill Preparation: Wash and clean the green beans and cut them at both ends of the stalk. And put them to cook in salted water for 10 minutes, if you like softer, cook for another 5 minutes more. When it is cooked, drain it well through a strainer. While the green beans are draining, finely chop the garlic and weed dill. Pour olive oil into a deeper pan and wait for it to heat up a bit, then put the chopped anchovies and add the garlic and simmer for 5 minutes. Then put the green beans, add salt, pepper to taste and spices, mix and remove from the heat. You can serve the beans immediately. Buon appetite! #food #maindish #green #beans #stew #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.

Spaghetti with Prosciutto Spaghetti with ham is a similar procedure as with Carbonara, only it is different in bacon, instead it is cooked ham or some other if you have it. Simple and quick recipe and very tasty. Follow recipe. Ingredients: dose for 4 people, very easy, total time: 15 min 350 g of spaghetti 4 medium eggs 4 Tbsp of grated Parmesan 1 onion/ finely chopped 100 g of sliced ​​cooked ham (or other such as speck, raw ham, etc.) 100 ml white wine/ or to taste salt and pepper to taste extra virgin olive oil dry basil and oregano if you like Preparation: Add a pot and water for spaghetti, wait for it to boil, add 1 teaspoon of salt. Put olive oil in the pan, wait for it to heat up Cut the onion into small pieces, ham into thin strips and cut them in half so that they are not very long, put all them in a pan to fry. Bake onions and ham on low heat for up to 15 minutes. Onions should not be fried. Then pour a little white wine, wait for the alcohol to evaporate and put out the fire. In one bowl, beat the eggs, add the grated Parmesan cheese, pepper and a little salt and stir again, set aside. When the spaghetti is done, take 2 tablespoons of water from the spaghetti and put it in a cup and leave the spaghetti in a strainer to drain well. Light the fire again and heat the onion and ham dressing over a low heat, add the spaghetti and stir for 1 minute. Turn off the heat and pour the egg mixture and stir well if you want, add more pepper and a little salt. Spaghetti are ready! You can add more Parmesan in a plate, dried basil and oregano if you like, I use it often. Serve warm with basil leaf decoration in shallow plates. Enjoy in bites! #food #pasta #spaghetti #with #prosciutto #spack #Parmesan #bacon #italian #simple #recipe #delicious #meal #quick #tasty #blog #foodie #foodlover #foodblog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Creamy Tagliatelle with Smoked Salmon Excellent summer meal and dietary, phenomenal taste of smoked salmon in combination with feed. Ingredients : dose for 4 persons, very easy 20 min 500 g tagliatelle with egg 300 g smoked salmon 240 ml fresh liquid cream 4 Tbsp each 2 shallots 2 sprig parsley extra virgin olive oil salt to taste Preparation: Add a pot of water and salt for the tagliatelle to boil. During that time, In a frying wok pan, pour 3 tablespoons of olive oil and chopped shallot. Cut the smoked salmon into thin strips and put it in the pan, leave it to fry on low heat with regular shaking of the pan. Bake for 2–3 minutes. Pour a little cognac, wait for the alcohol to evaporate and then just add the cooking cream and immediately turn off the heat. From the water where the tagliatelle were cooked, take 3 tablespoons into a cup for the latter, strain the tagliatelle well (cook alla dente). Combine the tagliatelle in a wok pan with sour cream and salmon and put over low heat, add 3 tablespoons of water and once more and stir. The tagliatelle is ready. Sprinkle with fresh chopped parsley leaves and serve warm. Buon appetito! #food #fish #seafood #smoked #salmon #pasta #tagliatelle #cream #delicious #italian #recipe #simple #delicious #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pasta Crema Carsolina If you are going to Trieste, don't miss the great treat of Carsolin pasta cream. If you love sweets, I offer you a real delight, the Carsolina cream, short for "Carsolina cream paste” and traditionally known as “karst zavata". A millefeuille made from fresh milk, egg yolk, sugar, wheat flour, vanilla, icing sugar, butter, wine, and cream. It is a delicious, generously sized, traditional Karst pasta. I made myself for me and Paolo tonight and I can tell you that the taste is fantastic, so if you want to taste it too, here is a nice recipe! Follow instructions. Ingredients: simple, total time: 70 min. 3 x rectangular puff pastry 600 ml of milk 4 egg yolks 100 g of flour 35 g of butter or vegetable margarine 2 Tablespoons of white wine 180 g of sugar 200 g of fresh cream vanilla icing sugar 1 zest lemon 1 zest orange 1 extract vanilla Preparation: Roll out the puff pastry. Place it on a baking tray the size of the oven where you placed the baked paper. Prick pastry it with a fork and place in the oven on top and bake at 180 °C for 15–20 minutes, until you get a golden puff pastry. Meanwhile, pour the milk into the pot and heat it together with the vanilla until it boils over a slightly moderate heat. Meanwhile, beat the eggs with the sugar. When they become frothy and white, add flour and mix well with a wire. Gradually add milk, and finally butter and wine, and cook until the cream reaches the right density. At the end, add the grated lemon peel and orange and stir and remove from the heat. Transfer the cream to a bowl and allow cooling completely on the foil cover. Whisk the cream in a bowl to make it thick. Then add half of the cream to this cream that you made earlier, adding with a whisk until everything is nicely combined. Finally, add another part of the cream, stirring from the bottom up so that you don't remove it. When it's done, you can process your cake now. Take a rectangle of pastry and place it on a serving tray. Lay a copious layer of cream, then cover with another layer of crust and other cream, cover Carsolina with a layer of crust and sprinkle a lot of powdered sugar. Refrigerate for at least 2 hours. NOTE: When cutting Pasta crema, keep the knife in warm water and cut easy, then wipe the knife, then soak and cut again. #pasta #crema #carsolina #cream #dessert #cake #italian #simple #recipe #dessertlover #foodlover #foodie #goodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Strudel Excellent Recipe Lena Since I adore strudels, and I am an original from Vojvodina where is this dessert famous, I can't help but buy more recipes for this delicacy. This recipe is a recipe of my aunt that I kept for years. My mom makes it differently, but regardless, both are phenomenal and delicious and the dough rises and becomes soft, and they are even worse when they stand for 1–2 days. So if you get the urge to make it, follow this recipe. Ingredients: medium, total time: 140 min, 15 persons Dough: 700-800 g of flour a cube of fresh yeast/ 40 g 300 ml of milk 1 whole egg 2 egg yolks 1 grated lemon zest 100 ml oil 1 teaspoon salt 5 Tablespoons of sugar for the dough For the Poppy Seed Filling: 600 g of poppy seeds 6 Tablespoons sugar some milk/100 ml 100 g of raisins Preparation: Stir the yeast in lukewarm milk, add a spoonful of sugar and flour. Leave in a warm place for the yeast to rise, about 15 minutes. Whisk the egg yolks with 4 tablespoons of sugar, then add oil, a little. Then at the end, gradually add flour, yeast with the milk that has risen. Knead everything well and combine to make the dough completely smooth. Leave it on warm to rise the dough for 40 minutes. Heat a cup of milk well, add 6 tablespoons of sugar and 600 g of poppy seeds, stir over a low heat for a few minutes for 10–15 minutes. Then add the washed raisins. From this dough, make two balls. Roll them out with a rolling pin to the thickness of a finger, then coat with the filling then wrap in a roll, connect the ends a little with your fingers if the filling should not come out. Take a baking tray, place the baking paper and transfer both strudels. Leave them to stand for 30 minutes. Turn on the oven to heat to 180 °C during this time. Coat both strudels with egg yolk before baking and bake them for 40 minutes. NOTE: You can also combine raisins with poppy seeds filling if you wish. You can also make this strudel with walnuts, or one with poppy seeds and the other with walnut filling, so I always prepare it like this. Walnut filling: 350 g of ground walnuts honey to taste 1 Tablespoon sugar 1 vanilla sugar/10 g a little milk or water/ 100 ml #food #dessert #strudel #poppyseeds #raisins #walnuts #delicious #tasty #recipe #foodblogger #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pizza This pizza is a way of making pizza margarita in the Serbian way, ingredients, tomato cheese and rocket with crispy dough. The only thing is that you have to leave the dough overnight and make pizzas the next day. It is very easy and simple. This is actually your pizza dough base, and you can make from the ingredient you prefer. Follow recipe. Ingredients: 500 g white wheat flour, 00n or soft flour 1 egg 1/2 fresh yeast 1/2 cup milk 2 cups cold water 1/2 teaspoon salt 1/2 teaspoon sugar 5–6 cloves of thick tomato juice 200 g of Trappist cheese 1 handful of fresh rocket Preparation: Mix the yeast, sugar, lukewarm milk and 1 tablespoon of flour in a deeper bowl and cover with a dry-clean cloth and let the yeast rise. After that, add water, salt, oil, egg, and the rest of the flour, mix the dough well, make 2 noodles and leave it in the fridge to stand for a few hours or to spend the night in a closed container. Before preparing each noodle, roll out a thin dough of round or square shape, spread with tomato, sprinkle with grated cheese and bake in a preheated oven until the dough becomes crispy and the cheese melts and bakes well. Put fresh sliced rocket over it and serve hot. Buon appetito! NOTE: With this recipe, if you like it spicy, you can add chopped hot peppers to the rolls and spicy salami! #food #maindish #pizza #trappist #rocket #italian #simple #delicious #recipe #blog #foodblog #foodblogger #foodlover #pizzalover #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.

Strawberry Jam Strawberry jam is one of my favorite jams. It is great for breakfast or dinner with pancakes, on any type of bread spread with butter, with tea or white coffee. It tastes phenomenal and is easy to make, is ideal to make more jams for winter days and to pack them in sterile jars. Read more here about sterile jars! Furthermore, it can be used for topping a pie or cake in the form of a glaze or the filling itself. 1. Strawberry Jam without No Preservatives Ingredients: 1 kg strawberries 1 kg sugar Preparation : The first thing you need to do is to wash the strawberries nicely, because nowadays, they are sprayed with various pesticides, then clean them of stalks and then measure them. When choosing strawberries, do not add overripe and rotten because they will harm the taste of strawberry jam, choose only those that are just ripe. Put the strawberries in a suitable pan and add sugar. During cooking, do not stir the strawberries! So that they do not fall apart, cook over a moderately moderate heat and occasionally shake the deep pot or carefully go to the bottom with a food processor and mix the strawberries lightly. As soon as it boils, reduce the temperature and cook for another 20–30 minutes. Pour hot jam into clean and sterile jars, put them in a warm place or wrap them in cloths so that they do not crack. Cover them with clean gauze and leave 1 day to cool and catch the crust. You can then close them with lids. If you want, you can bake them in the oven for 5 minutes to catch the crust. NOTE: If you prefer a dietary variant and without a lot of sugar. You can use sweeteners instead of sugar, such as agave syrup, barley malt, stevia, which you add before the end of cooking. If you make a larger amount of jam for the winter, and you are afraid that it will spoil, you are free to put a little preservative near the end of cooking this jam. Strawberry Jam Recipe The recipe is 1 kg each, and you are free to increase it according to your needs. Ingredients: 1 kg of strawberries 1 kg of sugar Introduction: For homemade strawberry jam, always keep in mind that it refers to cleaned strawberries 1 kg of sugar, and you are free to put, 800-900 g of sugar. Preparation: Wash the strawberries well and clean them from the stalks and chop them lightly with your fingers. Put them all in a suitable pan and let them cook for 30 minutes. After that, you can add a certain amount of sugar from the recipe (I put about 850 g of sugar) and continue cooking on a low heat until the sugar melts and of course stir constantly. When the sugar has melted, continue stirring until the mixture thickens. You can use jam fix in relation to the amount, it says on the instructions. Sterilize the jars in a preheated oven, then pour hot jam into the warm ones. When you have filled the jars with lids, close and turn them upside down to create a vacuum and leave to cool. When they have cooled down, put them in the pantry, or in a dark cool place. NOTE: As with homemade jam, you can use sweeteners such as: agave syrup, barley malt, stevia. If you prefer a dietary variant and without a lot of sugar, barley malt. If you make a larger amount of jam for the winter, and you are afraid that it will spoil, you are free to put a little preservative near the end of cooking this jam. If you like thicker jam, here is a recipe for how to make it. You can also consider a larger amount according to your needs, you can put a smaller jam and less than this recipe. It all depends on your taste and how you like it. For the Recipe Strawberry Jam – Plain or Creative Ingredients: 1 kg of strawberries prepared 500 g of sugar 1 bag Dr. Oetker Jam fix 2: 1 (also exist Jam fix 3:1 but other quantity) Preparation Wash strawberries, clean, finely chop and weigh 1 kg. Pour the strawberries into a deeper pan. Mix Jam fix with sugar and mix in strawberries, mix well. Bring the mixture to a boil, stirring constantly, when it boils, cook for another 3 minutes on high heat, stirring constantly. After that, remove from the stove, and if necessary, remove the foam, pour immediately to the top into the prepared jars. Close the jars with threaded lids and turn them so that they stand on the lid. Leave them in that position for about 5 minutes, return them to their normal position and leave them in a cool and dark place until they cool completely. Ingredients to Desire and Taste For strawberry and apricot jam, use 500 g of strawberries and 500 g of apricots (wash the apricots, remove the stones, chop finely). For strawberry and raspberry jam, use 600 g of strawberries and 400 g of selected raspberries. Or try a combination of strawberries and figs. Then use 700 g of strawberries and 300 g of prepared figs (wash them and chop finely). The marmalade will become finer if you prepare it with vodka. Instead of 1 kg of strawberries, use 850 g. After cooking, stir in 150 ml of vodka. The Mediterranean note will be given to the marmalade, to which you will add 3 tablespoons of chopped basil after cooking. And the irresistible smell will be given to the marmalade to which you have added 3 teaspoons of lavender flowers (wash them, wipe them, remove them from the stalk and chop them finely). You will get the taste of strawberry and bourbon vanilla if you add a stick of Dr. to the jam during cooking. Oetker Bourbon vanilla, which you will take out before pouring into jars, or by adding 2 bags of Dr. Oetker Bourbon Vanilla Sugar. Strawberry Jam without Preservatives Now is the strawberry season, and you need to be quick and make delicious strawberry jam for family, for both winter or the summer. This is a recipe without preservatives and without sugar, and it is very easy to make even for those who do not know how to cook! Ingredients: 1 kg of strawberries 60 ml of lemon juice 3 teaspoons grated lemon zest 70 g of honey Preparation: Chopped or washed strawberries, chop or mash, then put them in a deeper bowl. Add the other ingredients: grated lemon zest, lemon juice and honey. Mix well and put on medium heat with constant stirring. When the mixture became thick, when the bubbles started to appear, the jam was ready in about 45 minutes. Set aside to cool the jam, then it is ready for consumption. Put the jam in clean and sterile glass jars, and store in the refrigerator. NOTE: You can store hermetically sealed jam in the refrigerator for a maximum of 15 days. If you put it in plastic containers, you can store it in the freezer for up to a year. After thawing, store the jam in the refrigerator for a maximum of seven days. Strawberry Marmalade for Kids Marmalade is a favorite of almost everyone, especially children, because it is clean, without pieces, and it spreads so easily. Children usually do not like when they feel some pieces of “something” in their food, they like puréed, smooth and soft. Well, jam is just like that. It is delicious and fragrant. If you have children, it is certain that they will adore this marmalade, and put it in the first place. It is a great choice for breakfast, or when you feel like eating something sweet. And, of course, for pancakes. The preparation is somewhat different, using a few more ingredients as well as gelatin, to achieve that famous, alluring look. Ingredients: 910 g of strawberries 800 g of sugar 4 bags of vanilla sugar 1 lemon 2 bags of gelatin +100 milliliters of water/ 20 g Preparation: The strawberries needed to prepare the jam should be just ripe, not those that have some rotten parts, and certainly not insufficiently ripe. Strain the cleaned and washed strawberries well so that you get a nice mixture. Pour it into the appropriate pot, then add sugar and vanilla sugar and stir. Rub the lemon with a mixture of water and baking soda to remove all bacteria and pesticides. Squeeze the lemon to get fresh juice. Grate the crust and add it and the juice to the pot. Stir everything once more, then let it simmer slowly, at a moderate temperature. When the mixture boils, reduce the temperature and cook for another 30 minutes. After that, prepare the gelatin – pour cold water over it and wait for it to swell. Add the prepared gelatin to the warm mixture and mix well. Remove from the heat and wait for the jam to cool, then pour it into sterilized jars. Next, the process is also the same, wrap it in a blanket and leave it to cool to room temperature, after which you put it in the pantry. Keep the open jar in the freezer. NOTE: Less sugar is used to prepare jam, and you can skip it by adding honey or some other sweetener. The preparation is the same. Lemon and lemon zest are added for flavor, but they also help extend the shelf life a bit. Gelatin is there to give that distinctive look. You can also throw out lemon and gelatin, or one of those two, but then the taste is not what it should be. #food #jam #strawberry #fruits #delicious #simple #recipe #serbian #foodie #foodblog #coffeetimelena #blogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lemon Cake in 3 Colors The chocolate biscuit is made of chocolate and olive oil. White cream is made from sweet sour cream and white chocolate, and yellow cream is made from egg yolks, lemons, and some other less important foods. The cake tastes sour and creamy and tastes like a dark chocolate biscuit. The taste is fantastic! Follow recipe. Ingredients: medium, total time: 80 min. Chocolate and olive oil biscuit: 125 g dark chocolate with a high cocoa content (about 65%) 125 ml of olive oil 4 eggs, separated yolks and egg whites 50 g brown sugar White cream: 300 g white chocolate 500 ml of sweet cream Yellow cream: 2 egg yolks 250 ml of milk 100 g of sugar 35 g of flour 125 g butter juice and zest of 1 large lemon fragrant geranium leaves or some vanilla Preparation: Chocolate biscuit: Melt the chopped chocolate with steamed olive oil. Allow to cool slightly. Beat the egg yolks with the sugar until they become thick and light. Stir in the melted chocolate. In another bowl, beat the egg whites into the snow and stir them into the chocolate mixture. Pour the mixture into a mold lined with greaseproof paper and bake for 20 minutes. White Cream: Break the chocolate into pieces and melt it together with 150 ml of sweet cream. Stir until you get a smooth cream. Allow to cool slightly while whipping the rest of the sweet cream into the whipped cream. Lightly mix the finished whipped cream into the white chocolate cream. Pour the mixture over the chocolate biscuit and leave in the fridge until the white cream thickens. Yellow Cream: Pour milk mixed with flour into a bowl. Put the zest and lemon juice, sugar, butter, and steam. Heat gently until sugar and butter are melted. Stir the egg yolks a little and add a little hot mixture with the lemon. Combine both mixtures and steam for about 15 minutes until the cream thickens. During cooking, you can add fragrant geranium leaves, which will further release their lemon aroma. At the end of cooking, remove the leaves. When the cream has cooled a bit, add it to the top of the cake and flatten nicely. Leave the cake in the fridge for at least 2 hours. Buon appetito! #food #dessert #lemon #chocolate #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.

Lemon Cake Refreshing and delicious cake attractive to everyone's eyes, simple preparation. Follow recipe. Ingredients: very easy, total time: 1h 40 min Dough: 220 g of sharp flour little salt 120 g butter 80 g sugar 1 egg spoon of sour cream Fill: 4 egg yolks 5 Tablespoons density 1 liter of milk 4 Tablespoons sugar juice and grated rind of one lemon 250 g butter or margarine Topping: 4 egg whites 250 g of sugar Preparation: Add beaten egg yolks with sugar and density to the boiling milk, cook the cream and leave to cool. Whisk in the frothy butter with the zest and lemon juice, then combine with the cold cream. From the provided ingredients, knead the dough, then wrap it in foil and put it in the fridge for half an hour. Roll out the cooled dough to 2-3 mm thick and carefully transfer to a greased baking sheet. Press with your fingers along the bottom and edges of the baking tray, connect the cracks, then prick with a fork and bake for 15 minutes at 180 degrees. While cooling, whisk the egg whites into a stiff batter, add the sugar, stirring until the sugar has dissolved. Fill the cake with yellow cream, spread the sham with a spoon on top, then put it in a hot oven for 2 minutes to darken the sham on top. Buon appetito! #food #dessert #cake #dessertlover #fragrant #lemon #recipe #foodblogger #blog #simple #easy #tasty #delicious #soft Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Faster Spaghetti with Sea Flavor, Lena There is nothing better when your lunch is ready in 13 minutes, an ideal, and simple quick recipe and so delicious. The sauce itself is ready in 8 minutes! The food is rich in omega 3 and antioxidants. Seafood lovers will love this. Here's a recipe for how to make this wonderful meal! Ingredients : total time: 13 min, very easy, 4 servings 500 g spaghetti 1 clove garlic/ halved or finely chopped olive oil 1 hot pepper salt to taste 1 handful of chopped fresh parsley 350 g swordfish/ fish, scampi, shellfish 200 g cherry tomatoes/ chopped 100 ml of white wine 100 g of olives and 100 g of capers Preparation: Prepare all the ingredients as described above. Bring the pot to a boil for the spaghetti water and add one teaspoon of salt. That's the first thing you need to do to get on time. Now take a deeper pan and pour a little oil, add pepper and a piece of garlic, if you like the smell of garlic, you can cut it in half and fry it over a moderate heat. After a few minutes, add the washed and chopped cherry tomatoes in half and the swordfish that you cut into cubes and let it simmer for 10 minutes, after a while, pour a little white wine and let the alcohol evaporate. Peel the olives and rinse the capers. And put everything together in a pan to simmer. When the spaghetti is ready, strain it well and put it in a pan with the fish and mix it well for 1–2 minutes. Turn off the heat and add fresh chopped parsley. Buon appetito! #food #seafood #fish #shrimps #pasta #spaghetti #Mediterranean #simple #recipe #iatlian #maindish #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mexican Light Chicken Salad Lena An ideal meal for summer days. If you do not want to load weight, I recommend that you switch to these salads that will turn you on hot days and also saturate, they are very easy to prepare and require some great knowledge. The salad is healthy and full of various vitamins and proteins. In any case, if you use canned corn and beans from the can, the first salad will be ready in a short time, but if you don't have them, the preparation will take longer. You will like it. Here is my recipe. Ingredients: cup 200 ml. , total time: 30 min., very easy,4 persons 1 Tablespoon olive oil 2 pieces of chicken white meat cut into smaller pieces 1 and 1/2 cup cooked rice 1 green pepper, cut into cubes 1 cup cherry tomatoes 1 cup sweet corn 1 cup beans 6 pieces of spring onions 1 cup grated cheese 1/2 cups of chopped coriander or primrose 1 lemon juice Juice of one lime or lemon 2 Tablespoons olive oil salt and pepper to taste Preparation: Boil the beans, rice, and sweet corn in separate bowls if you don’t already have the canned ones cooked. If you want to see how I prepare rice, look at here ! I mostly use corn here in a can that has already been cooked. If you use frozen corn, pour it into the same pan in which you baked the meat and let it simmer for 2 minutes. Wash the green peppers and clean and cut into cubes. Chop the spring onions into smaller rings. Wash cherry tomatoes and cut them in half. When you have done, grate the Trappist cheese or Edam cheese, as I use it. Finely chop the coriander or fresh primrose leaves. Prepare lemons and limes, squeeze their juice. Now you have done most of the work and go for the meat while the vegetables are still cooking. Cut the meat into smaller cubes or small pieces, season as desired, and place on a pan to fry over a moderately high heat. If the pieces are smaller, 10 minutes will be enough to roast the meat. Remove the meat and set aside. When all the vegetables are almost well, squeeze them in a strainer. Then pour the corn and chicken into a large glass salad bowl. Add all the remaining ingredients, lemon oil and lime juice olive oil and other vegetables you have already prepared, season to taste with salt and pepper, stir well, put to cool for 30 minutes. You can then serve. Buon appetito! #food #chicken #salad #mexican #style #simple #recipe #cheese #delicious #foodie #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.