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Walnut and Chocolate Cake Beautiful cake made of white and dark chocolate and walnuts, melts in your mouth, it takes a little longer to prepare this cake, but it doesn't matter it pays off!! Follow recipe. Ingredients: simple, total time: 80 min White cream: 500 ml of sweet cream 200 g white envelope (chocolate) 2 bags of vanilla cappuccino powder Black cream: 500 ml of sweet cream 300 g of cooking chocolate 150 g of powdered sugar 1 whipping cream hardener (cream-fix) Dough: 8 eggs 400 g of sugar 1 sachet of vanilla sugar a couple of grains of salt 300 g of flour 200 g ground walnuts 50 ml of chocolate liqueur 15 Tablespoons water Biscuit topping: 120 ml of milk 50 ml of chocolate liqueur Preparation: First prepare Creams: White cream: Heat the sweet cream to boiling, remove from the heat and add the shredded white chocolate (envelope) and vanilla cappuccino powder (you can do without it). Stir until the chocolate is completely melted, then leave to cool. Once half cooled, place in the refrigerator to cool completely. Dark cream: Heat the sweet cream to boiling, remove from the heat and add the shredded cooking chocolate. Stir until the chocolate is completely melted and also leave to cool. Once half cooled, place in the refrigerator to cool completely. Dough: Separate the egg yolks and egg whites into different bowls. Whisk the egg whites with a couple of grains of salt and a third of the sugar into a solid batter. Whisk the egg yolks in another bowl with the remaining sugar, when the sugar has dissolved and a frothy mixture is formed, add a tablespoon by tablespoon of water and chocolate liqueur. Then add flour mixed with baking powder and walnuts and, if necessary, add a tablespoon of egg whites. Finally, lightly add the remaining snow. Bake the biscuit in a 25×35 cm mold in a preheated oven at 200 °C for about 35 minutes. Leave the baked crust to cool on the grill. When all the ingredients have cooled, finish the creams. Mix the white cream to the desired firmness and set aside or in the refrigerator. Add powdered sugar and cream fix to the dark cream and mix to make it firmer. Cut the biscuit twice so that you get three crusts. Prepare a topping for the milk biscuit and chocolate liqueur and coat each crust before filling. Fill the first crust with half of the white cream, cover with the second crust and coat with dark cream. Decorate as desired. Buon appetito!! NOTE: The dark cream may be a little softer, but no need to worry when you coat the cake it will solidify in the fridge. If you want a dark cream for decoration, I recommend that you put that part of the cream in a decorating bag and then in the freezer for a few minutes before decorating. #food #dessert #cake #cakelover #dessertlover #cream #vanilla #chocolate #cappucino #simple #recipe #blog #coffeetimelena #foodblogger #foodblog #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mini Chocolate Kuglof Soft and juicy mini balls with chocolate and pistachio flavor. It is easy to prepare and relatively quickly done. Follow recipe. Ingredients: 12 pieces, very easy, total time: 70 min. 100 g of sugar 125 g butter/or margarine 50 g of cooking chocolate 25 g cocoa 150 g of sharp flour 1/2 sachet/ 5 g baking powder pinch of salt 2 eggs 2 Tbsp rum 100 ml of milk For topping: 100 ml of sweet sour cream 40 g of cooking chocolate 60 g milk chocolate chopped pistachios or hazelnuts to sprinkle Preparation: Put the butter and diced chocolate in a pan and melt on the stove over low heat. Allow cooling. Combine dry ingredients in one bowl: cocoa, flour, baking powder and salt. Put eggs in another bowl and beat with a mixer with sugar, for 2–3 minutes to make the mixture slightly foamy. Add rum, milk, melted chocolate with butter and a mixture of dry ingredients and mix everything briefly with a mixer on the lowest speed, just enough to combine everything into a smooth mixture. Once you have combined the mixture, take the mini ball molds. If you use a tin mold for mini balls, lubricate well with butter beforehand. Bake the kuglof in a preheated oven at 180 degrees, 20-25 min. When the mini balls are baked, wait for them to cool for about 5 minutes. So carefully turn them out of the mold. Since the surface of the kuglof will swell a little and rise during baking, cut off the tops with a knife so that you align them and so that the mini kuglofs stand straight when you turn them over. Topping: Heat the sweet sour cream almost to boiling, remove from the heat and add both types of chocolate broken into cubes. Let stand for a minute, then mix well with a wire until everything melts. Cool the glaze a little, then pour a spoon over the kuglofs. Sprinkle the topped mini balls with chopped pistachios or hazelnuts. Buon appetito! #food #desset #cake #kuglof #chocolate #pistachio #hazelnuts #simple #delcious #recipe #dessetlover #cakelover #foodie #foodblogger #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Strawberry Tart with Strausel Topping Fancy pie, juicy, soft fragrant and delicious. It is easy to prepare, you will make all family members happy. Everyone will ask you for a recipe. Follow recipe. Ingredients: very easy, total time: 70 min. Make a Dough single for this Tart: 170 g flour 00 +1 tsp for mold 65 g of soft butter at room temp./or 25 gr of sunflower oil 1 whole egg/small size 1 egg yolk/ small size 65 g of granulated sugar 1/2 tsp of baking powder grated zest of 1 lemon 1 tsp vanilla extract (optional) 1 pinch of salt Filling: 400 g sliced strawberries 140 g granulated sugar 3 Tablespoons cornstarch Strausel Topping : 145 g all-purpose flour 100 g brown sugar 115 g cold butter/ cut into tablespoon-size pieces Preparation: Make a Dough single for this Tart: First, whip the soft butter with the sugar, the aromas, and a pinch of salt with the help of the electric whisk or planetary mixer. The mixture must be very creamy, light, and fluffy. Finally, add the eggs. One at a time, continue to mix with the electric whisk. It is important that before adding the second egg, the previous one is perfectly blended. Continue in this way until all eggs are used up. The final mixture with the absorbed eggs must be smooth, frothy, and free of lumps. Add the flour previously mixed with the sifted baking powder, in one go and with the help of a spatula, mix by hand. The dough is soft. This is how it must be and transferred to a pastry board. Work the dough lightly to form a ball, help yourself with a teaspoon of flour to obtain a soft shortcrust pastry that comes off your hands: At this point, seal the dough with a foil. The importance of resting the pastry in the fridge for a minimum of 40 minutes. Your soft shortcrust pastry perfect for tarts is ready to be rolled out. Use a marble top or a non-sticky top like wood. Better if cold. Lay a little flour on the work surface and on the rolling pin, and proceed to roll out the dough to a thickness of about 4–5 mm. Grease the mold with butter and put a little flour and shake on all sides. After that, when you have developed the dough, put it in the mold, lining the edges of the dough mold. Filling: In a medium saucepan, mix the strawberries, sugar, and heat over a moderate temperature, some, 5 minutes later add the cornstarch, mix well. The mixture will start to become thick and syrupy as it mixes. When the density is obtained, it should be removed from the heat and left to cool a bit. Meanwhile, roll out the pie crust and place it in a 24 cm mold on which you have placed the baked paper, trimming and wrinkling the edges. Prick the dough with a fork. Pour the strawberry mixture evenly over the dough. Align well. Strausel Topping: In a small bowl, mix the flour and brown sugar. Add the butter and, using a pastry cutter or two knives, cut the butter into the flour / sugar mixture until it gets the consistency of coarse crumbs. Sprinkle the Strausel topping evenly over the top of the pie. Place the pie on a lined baking sheet and bake at 180 °C for about 50 minutes, until the tart turns golden and the filling bubbles and hot. Cover the edges of the pie crust halfway with foil or pie shield to prevent over-baking, if necessary. Allow the pie to cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, as desired. Buon appetito! #food #desesrt #cake #strauesel #strawberry #tart #delciosu #simple #recipe #cakelover #dessertlover #foodie #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.

Mud Muffins Mud muffins are very simple, a few ingredients and quick to make. A real treat for big chocolate lovers. Follow recipe. Ingredients: 35 pieces, total time: 40 min. very easy 500 g butter 500 g dark chocolate 8 eggs 200 g sugar 200 g of smooth flour pinch of baking powder on knife Preparation: Melt the butter and chocolate and allow cooling slightly. In another bowl, mix the eggs with the sugar until you get a frothy mixture, add the flour mixed with the baking powder and finally add the melted chocolate. Pour the dough into baskets. Bake at 160 °C for about 20 minutes. More than 32 pieces came to me. Take 100 g of chocolate and 100 g of butter and melt to make a glaze over these biscuits. This creamy chocolate piece on top gives them a special flavor! Buon appetito! #food #dessert #cake #mud #muffins #simple #recipe #delcious #blog #coffeetimelena #foodlover #dessertlover #foodie #foodblog #foodblogger #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chocolate Macarons Cookies Beautiful cookies with a chocolate filling, which are quick to prepare and quick to make. Fantastic dessert for the whole family. Follow recipe. Ingredients: very easy, total time: 1h 15 min. 80 g crystal sugar 200 g powdered sugar 115 g egg whites (3 egg whites) 130 g almond flour or ground almonds vanilla extract pinch of salt paint for cakes and pies in powder or gel Chocolate filling: 150 g of dark milk chocolate 150 ml of sweet sour cream 1 teaspoon sour cream Preparation: Separate the egg yolks from the egg whites. Combine almond flour and powdered sugar, then sift twice and discard all lumps. Measure to weigh exactly 330 g. Put egg whites in a bowl, then stir and add a small pinch of salt. When the egg whites foam, add the crystal sugar and stir on medium speed. As soon as the egg whites get a soft firmness, add the vanilla extract, color as desired and whisk to even out the color. Add previously combined and sifted almonds with sugar. Stir gently, you will know that the mixture is ready when you lift the spatula and the mixture leaks in one jet. Pour the mixture into a pastry bag with a round extension with a diameter of 1 cm. Squeeze all the air out of the bag. Squeeze the mixture into circles with a distance of 2 cm between them. Hit the baking tray 3–4 times well on the work surface to expel any air from the macarons. Leave for 15–30 minutes at room temperature to catch the “crust”. Put them in the oven at 130 C for about 15 minutes. When they are baked, leave them to cool a bit, then remove them from the paper and turn them upside down to cool faster. Filling preparation: Break out the chocolate and then pour over the sweet sour cream that we previously heated. Leave for 3–4 minutes, then stir to melt the chocolate. Add sour cream and leave the filling to cool completely, then fill the cookies. Serve. Buon appetito! #food #dessert #macarons #cookies #chocolate #biscuits #french #recipe #blog #coffeetimelena #coffeetimewithlena #dessertlover #cakelover #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Muffins with Apple and Cinnamon Delicious and soft muffins with apple and cinnamon, easy to process and a quick dessert. Follow recipe. Ingredients: very easy, total time 40 min. 2 larger apples 1/2 juice of lemon 250 g of flour 1 baking powder/ 10 g 1/2 a teaspoon of baking soda 150 g of sugar 1 vanilla sugar 1 teaspoon cinnamon 1 egg 100 ml of oil 200 ml of yogurt or sour cream powdered sugar for sprinkling Preparation: Peel the apples and grate them on a large grater hole, then mix them with lemon juice. Turn on the oven to 180 °C. Mix dry ingredients: flour, baking powder, sugar, vanilla sugar, cinnamon, and baking soda. Then add egg, oil, and yogurt. When well mixed, add the apples. Fill the mold or baskets and bake in a preheated oven for 30 minutes at 180 °C. Leave the baked goods to cool in the mold for a few minutes, then take them out and sprinkle with powdered sugar. Buon appetito! #food #dessert #muffins #soft #apple #cinnamon #dessertlover #cakelover #foodie #foodblog #foodie #muffinslover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken with Pesto Genovese Simple dish and very tasty, made from Indian butter creamy and very healthy, so it's completely dairy-free. An ideal meal for summer days. If you like healthy food, then this is the right recipe for you. Follow recipe. Ingredients : very easy, total time: 30 min.4 persons 4 chicken breasts/ 2 pack 2 tsp each: garlic powder and onion powder 1 tsp sea salt 1 Tbsp olive oil 4 Tbsp cashew butter 1 and 3/4 cup water 1 pint cherry tomatoes 3–5 pieces 3 Tbsp pesto ( homemade , or store-bought) 1 Tbsp lemon juice Preparation: Season the chicken breasts on both sides with garlic powder, onion powder and sea salt. Put the olive oil on a medium heat in a large pan with high sides and wait for it to heat up. Add the chicken breasts and bake for 5 minutes on each side, until golden brown. While the chicken is roasting, mix the cashew butter with the water. Pour this sauce over the chicken, and reduce the heat to medium low and cover the pot. Leave the chicken to simmer for 10 + 12 minutes, stirring several times. Add the cherry tomatoes and cook for another 5 minutes. Remove the pan from the heat and stir in the pesto and lemon juice. Buon Appetito! NOTE: If you have a blender at home, you can make cashew butter. Mix 2 cups of raw cashews with 1 tablespoon of oil until creamy. You will have 1 cup of cashew butter, and you can store it in the refrigerator for weeks. If the sauce gets a little too thick, thin it with a splash of water. How to make Basil Pesto? Look here Recipe Pesto Genovese . #food #maindis #maindishes #chicken #meat #pesto #genovese #italian #simple #recipe #foodlover #foodie #foodblog #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.

Marble Kuglof Delicious and soft marble kuglof, easy to make. A wonderful treat for every day! Follow recipe. Ingredients: very easy, total time: 1h and 15 min. The bright part: 250 g softened margarine (or butter) 250 g of sugar 1 sachet of vanilla sugar/10 g 2 Tbsp rum pinch of salt 5 eggs 380 g of smooth flour 1 sachet of baking powder/10 g 4 Tbsp milk The dark part: 1 Tbsp cocoa 1 Tbsp sugar 2 Tbsp milk Preparation: Mix the softened margarine, then add and mix the ingredients in order as indicated for the light part. Take a kuglof mold and pre-grease it with butter and sprinkle a little flour, then shake it to have it on all sides. Arrange 2/3 of the dough in a kuglof mold. Add the ingredients for the dark part to the rest. Arrange the dark dough on the light, then spirally turn the black part into white with a fork and back in a circle over the whole kuglof. Lightly flatten and place in the oven at 175 °C for 50-60 min. Almost turn over on a larger tray and sprinkle with powdered sugar. Buon appetito! #food #dessert #cake #kuglof #marble #foodie #dessertlover #cakelover #foodblog #foodblogger #blog #coffeetiemlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Thai Fish Curry Thai fish curry, which is ready in just 25 minutes, will delight you with the taste of this dish with the addition of white curry fish and coconut milk. You will surely love it!! Follow this recipe. Ingredients: cup 150 ml, total time: 25 min, 3 persons, very easy 700 g white fish 3 Tbsp red Thai curry paste/ divided 2 Tbsp coconut oil 1/2 medium onion/ finely minced 2 Tbsp finely minced ginger 3 garlic cloves/ finely minced 440 ml can coconut milk 1/2 cup water 1 Tbsp fish sauce 1 Tbsp coconut or brown sugar 4 cups of chopped veggies/ green beans, carrots, and red bell peppers minced cilantro and lime juice, to serve Preparation: Cut the fish into pieces about 5 cm wide. Dry the fish with a paper towel, then rub 1 tablespoon of the curry paste over the pieces. Heat the oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies (green beans, carrots, and red bell peppers), and bring the pot to a boil. Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1–2 minutes more. Serve with a little minced cilantro and a squeeze of lime juice. Buon appetito! #food #maindish #lunch #meal #thai #fish #curry #soup #foodlover #foodblog #foodblogger #blog #coffeetimelena #simple #recipe #thailandese Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Vegan Lasagna A wonderful recipe for vegan lasagna from broccoli, mushrooms, and spinach in cream with ricotta. A light dish, extremely rich in all vitamins. I highly recommend you make it. Follow recipe. Ingredients : 6 persons, total time:1h 30 min. medium 1 cup baby spinach, fresh leaves, finely chopped 1 cup broccoli, finely chopped 250 g button or baby mushrooms, white sliced 1 clove garlic, minced 1 onion, small, diced 1/4 cup parsley, fresh 1/2 Tbsp thyme, fresh leaves 1/2 tsp oregano Pasta & Grains: 12 Lasagna noodles Baking & Spices: 2 Tbsp All-purpose flour 1 kosher salt 1 pepper, fresh cracked 2 Tbsp olive oil, extra virgin Dairy: 2 Tbsp butter, unsalted 2 cup milk 1 cup shredded mozzarella, part-skim 1/2 cup grated Parmesan cheese, divided 420 g tub Ricotta cheese, part-skim Preparation: Heat oven to 180 °C. Bring a large pot of water to a boil. In a large, nonstick pan, heat the olive oi and add the mushrooms and sauté until are well browned. After a while, add the onion and garlic and sauté until the onion turns translucent. Then add the broccoli and spinach and cook just until the broccoli is fragrant, and the spinach is wilted. In a medium bowl, put the mushroom-broccoli-spinach mixture with the thyme, parsley, 1/4 cup Parmesan, and ricotta. Season well with salt and pepper 1/2 tsp salt, good pinch pepper to taste. Set aside. Béchamel sauce: In a medium saucepan, heat the butter and flour, whisking until smooth, over medium-high heat. Cook another minute to cook the flour. Slowly whisk in the milk and cook, stirring constantly, 7–8 minutes until thickened. At the end, add the remaining 1/4 cup Parmesan and season with a pinch of salt. Set aside. Noodles: Cook the lasagna noodles to al dente in salted water according to package directions. Drain and rinse with cold water, so pasta is cool enough to handle. Ladle 1/2 c béchamel in a 13 x 9 baking dish sprayed with cooking spray. On a large cutting board or other clean surface, lay out 6 noodles. Divide 1/2 the veggie-ricotta mixture over the pasta, spreading in a layer. Roll up each noodle and place in the baking dish. Repeat with the remaining noodles. Ladle the rest of the béchamel over the lasagna rolls. Top each with mozzarella. Baking: Cover baking dish loosely with foil. Bake at 180 °C for 45 minutes until top is lightly browned. Serve with additional parsley or oregano sprinkled over top. Buon appetito! #lasagna #Parmesan #spinach #broccoli #mushrooms #mozzarella #cheese #italian #food #recipe #maindishes #pasta #homemade #blog #coffeetimelena #coffeetimewithlena #blog #foodlover #foodie #pasta #italianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

A Simple Beautiful Homemade Plum Jam, Lena A simple homemade plum jam. This is my mom's recipe as she prepares it and I can tell you that it is the best and simplest recipe, and the jam is phenomenal for coating over bread, donuts, rolls, pies, strudels, etc. You will need a little good patience and effort to make it. To make such a wonderful jam, follow this recipe. See how jars are sterilized here. Follow recipe. Ingredients : simple, total time: 3h 1 kg of peeled ripe plums (not overripe or hard plums) 200 g of sugar 1 jam-fix 3 in 1/ 25 g read the instructions on the bag You can add 1 cap of rum and vanilla sticks, although I don't use it, there is no need! Preparation : Clean the preserving jars (100 °C for about 10 min), and lids (cover them with boiling water). Let them dry. Wash the plums well and remove the pits, then grind the plums well on the machine for the meat. Arrange them in a large deep bowl, a row of plums and then a row of sugar until you have used up the material. Cover the dish with nylon foil and let stand for 1 hour and 40 minutes. After the time has passed, remove the foil and put it on a slightly moderate heat to cook the plums with sugar, and after 15 minutes, add the jam-fix and occasional stirring. When the jam starts to boil, cook for another 1 hour, with constant stirring. When the hot jam is ready, put them in sterile jars that you have already prepared, cover them strong and turn them all upside down to stand for 24 hours at room temperature. If the jars are dirty, wipe them with a clean cloth. Be careful not to burn yourself, always have a cloth next to you when you touch the jar! The next day after the time expires, you can arrange them in the pantry as a winter store. Do you want to make strawberry jam or apricot? Buon appetito! #food #plum #jam #homemade #winter #preserve #simple #recipe #delcious #serbianfood #foodlover #cooking #foodie #plums #jars Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cooking Conversions Use this helpful guide to find baking and cooking conversions between metric, imperial, and US cup measures. Convert carefully For most home cooks, an extra gram or two of an ingredient won't make much of a difference. Once you start working with larger quantities, however, precision counts: an incorrect measurement can throw off a ratio and ruin a recipe. Proper ingredient measurements are especially important in baking. If you're working with larger quantities, especially in baking, seek out a precise conversion tool on the internet, or use a search engine to convert between metric and imperial. Volume When measuring liquid, cooking measurements are quite straightforward: Weight Check this chart for basic imperial to metric conversions Spoons! Ever stop to wonder about teaspoons, dessertspoons, and tablespoons? Here are their metric equivalents. But first: 1 dessertspoon = 2 teaspoons 3 teaspoons = 1 tablespoon Also, know that tablespoons can be easily used to convert dry (and wet) ingredients to/from US cups. Here's a simple conversion chart: Weight of common ingredients Found a recipe in US cups? Keep in mind, a cup of butter weighs much more than a cup of flour! Use this chart to convert common ingredients between cups, metric and imperial: Quick conversions For other common ingredients, here are some quick conversions from US cups to metric: 1 cup chocolate chips = 150 g 1 cup cocoa powder = 125 g 1 cup chopped walnuts or pecans = 125 g 1 cup walnut or pecan halves = 100 g 1 cup desiccated coconut = 75 g 1 tablespoon baking powder = 15 g 1 tablespoon salt = 18 g 1 cup grated Cheddar cheese = 120 g 1 cup grated Parmesan cheese = 80 g 1 cup dried breadcrumbs = 120 g 1 cup couscous = 175 g 1 cup lentils = 190 g 1 cup sultanas or raisins = 170 g Crystal sugar: Flat spoon — 12 gr Full spoon — 25 grams Flat teaspoon — 4 grams Full teaspoon — 8 grams Powder sugar: Flat spoon — 15 grams Full spoon — 30 grams Flat teaspoon — 5 grams Full teaspoon — 10 grams Flour: Flat spoon — 12 grams Full spoon — 20 grams Flat teaspoon — 3 grams Full teaspoon — 7 grams Grits: Flat spoon — 10 grams Full spoon — 22 grams Flat teaspoon — 3 grams Full teaspoon — 7 grams Rice: Flat spoon — 15 grams Full spoon — 30 grams Flat teaspoon — 3 grams Full teaspoon — 5 grams Milk or water: Spoon — 15 ml Large glass — 100 ml Cup — 250 ml Cup — 50 ml Spices: Spoon density — 2 grams Spoon: baking powder or gelatin powder — 3 grams A teaspoon of salt or a teaspoon of milk in powder or sugar cube — 5 grams A teaspoon of ground coffee — 6 grams Vegetables: Medium-sized tomato — 100 grams Medium-sized carrot — 100 grams Medium-sized potatoes — 90 grams Onion head of medium size — 90 grams #food #table #measurament #spoon #cup #grams #oz #cooking #conversions #foodblog #foodie #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sautéed Mushrooms Sautéed mushrooms in a simple and fast way to save. Very tasty and juicy, it can serve as a side dish to a dish or a drop of steak dressing or filling. Follow recipe. Ingredients : simple, total time: 25 min.,2 serving 350 g of mushrooms, chopped into strips 2 Tbsp olive oil/ EVO 1 garlic clove, finely chopped 2 Tbsp butter 1 Tbsp fresh chopped primrose salt and pepper to taste Preparation: Wash the mushrooms well, soak them in water and rinse several times. Remove the stalks and chop them into strips. However, you do not throw away the stems, but cut them into the same pieces. Sauté mushrooms in a little olive oil, stir occasionally. As soon as the water has evaporated from the mushrooms, add finely chopped onion or powder, add butter, a little salt and pepper to taste, and finally put the finely chopped parsley and turn off the heat. Mushrooms kept in this way can be used as a topping over steak with the addition of a little sour cream and mustard, or as a filling for turkey with rice or some other dish. Buon appetito! #food #sidedish #sauted #mushrooms #delcious #simple #recipe #foodblog #foodblogger #coffeetimelena #foodlover #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

White Caprese Apples and Lemon Cake Caprese cake is originally from Naples, Italy. This is not a classic Caprese cake, but the taste is definitely fantastic, in this case, it was made with white chocolate, apples, and vanilla and a blend of almonds. You have to try this. A specialty that will please you at all times. If you want another Caprese cake recipe, look here! Follow recipe. Ingredients: mold 22-24 cm, very easy, total time: 1h and 15 min. 5 medium-sized eggs 200 g peeled almonds 120 g powdered sugar 100 g of extra virgin olive oil 180 g of white chocolate 50 g of potato starch 60 g powdered sugar grated lemon zest 1 vanilla bean 5 g baking powder 30 g candied lemon zest 250 g of apples Preparation: Put peeled almonds with powdered sugar in the kitchen processor. And mix. In the flour thus obtained, add grated lemon zest, starch, baking powder and white chocolate chopped with a knife. Then mix everything. Then add the olive oil and mix well again. Whisk the eggs with the granulated sugar and vanilla seeds, whisk until you get a compact and frothy mixture. Pour beaten eggs with sugar into the mixture with almonds, and gently mix with a spatula from top to bottom. Then add the apples already cut into cubes and mix again very little, just enough for the apples to be incorporated into the dough. Pour the mixture into an oiled pan and sprinkle with plenty of potato starch. Bake in a preheated oven at 200 °C for the first 5 minutes, then reduce the temperature to 165 °C and continue cooking for another 40–45 minutes. Check the cake with a toothpick. If the dough does not stick to the toothpick, it means that the dough is ready. Remove from the oven and allow cooling, then turn to a serving dish and sprinkle with powdered sugar. After baking, if the cake is left to stand for 3–4 hours before you eat it, the cake will be even better;) Buon appetito! #food #desesrt #cake #caprese #almond #apple #vanilla #delicious #tasty #recipe #simple #foodblog #foodblogger #foodie #foodlover #blog #coffeetimelna #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tiramisu, Italian Classic Dessert Simple The classic Tiramisu cake is quick and easy, which is most importantly soft, juicy and very tasty. The preparation is very simple, and the whole family will be happy. Follow recipe. Ingredients : very easy, total time:35 min. 4 eggs 100 g sugar 500 g mascarpone cheese 300 g ladyfingers biscuits (want to make homemade ladyfingers? Read here recipe . unsweetened cocoa powder (to decorate the layers) sweetened coffee (to soak the biscuits) Preparation: Cream: Mix 4 egg yolks with 50 g of sugar until foamy. Then gradually add 500 g of mascarpone and mix constantly, stir well to combine the mixture and make it compact. In another bowl, whisk 4 egg whites with 50 g of sugar into the snow, so that you get a thick mixture and compact. Gradually add the snow to the mixture with the egg yolks and mix them with a spatula. Stir gently from bottom to top with a spatula to combine the mixture and get a fine and smooth mixture. When you are done, prepare the candied coffee to dip the biscuits and the baking tray where you will place the cake. Dip the biscuits whole and arrange them in the pan next to each other and fill the corners with the biscuits, there must be no empty rows. Gradually coat the first row of biscuits with cream and flatten the cream. The cream should be about 2.5 cm thick. When you are done, sprinkle with cocoa the full cream, so that the cream is covered. Now repeat the process of dipping and diluting the biscuits again and spread the cream over the second row of biscuits, flatten and sprinkle with cocoa again so that the full cream is covered well. The phenomenal Italian dessert is ready, you can put it to cool for a couple of hours. Serve cold. Buon appetito! Source Recipe sent : Tasty Wellness---> you can watch the video here! Thank you. #food #dessert #cake #tiramisu #italian #treat #delcious #simple #recipe #foodblogger #dessertlover #cakelover #foodblog #coffeetimelena #tasty #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Perfect Mixture for Breaded Meat, Fish, and Vegetables This mixture is perfect because you can preserve it and store it in the refrigerator for 2–3 days, and if you plan to eat it in the coming days. It is fantastic in every sense because it gives the ounce a taste of fish, meat and vegetables, and at the same time it will save you time. You will need only 20 minutes. Here's how to prepare this mixture. Follow recipe. Ingredients: very easy, total time: 20 min. The quantity is for 4 people 200 g breadcrumbs 100 g Parmesan 1 clove garlic 2 tsp parsley 1/2 a cup of extra virgin olive oil pinch of salt and pepper to taste Breaded mixture: Put chopped primrose, garlic, breadcrumbs and grated Parmesan in a deep bowl and stir. Then add extra virgin olive oil and mix well again. Add spices very little salt and pepper to your taste Mix the mixture well with your fingers to make it crumbly, and then use it as you wish. How to use it: Whisk the egg in a special bowl and add a slice of meat, chicken, fish fillet or your favorite vegetables to the scrambled egg. Roll the slice well into this mixture, press with a fork, so that the breading is well received. How to bake is up to you. You have more choices and can do it 3 way: Fried: Heat a lot of seed oil in a pan with high sides, and when it is hot, cook for a few minutes. With very little oil: Heat a tablespoon of oil in a pan, and when it is hot, put a slice on it and cook it for a few minutes on each side. I n the oven: Place the slice in a baking tray with baking paper, lightly sprinkle with oil and bake in the oven at 200 °C for about 15 minutes (if it is a chicken, 25 minutes) Tips: If you use perfect breading for fish, then it is better to use only egg whites. You don't have to put garlic if you don't like it. You can also make bread without eggs, but breading will not be complete then. Furthermore, you can add chopped rosemary. Disposal It can be kept in the refrigerator in the jar for 2–3 days, or you can freeze it. #Perfect #Mixture #for #Breaded #Meat #and #Fish #and #Vegetables #food #ingredients #mixture #meat #fish #Vegetables #spices #addition #recipe #foodblogger #coffeetimelena #blog #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 a great Homemade Plum Jam Phenomenal plum jam as our grandmothers used to be prepared without preservatives and lemon, which is not needed. The jam is great, you will get a thick jam ideal for rolls, for strudels and pancakes, tart or as a spread over bread and toast, whatever. It only takes a little effort and patience and the product will be a great handiwork. See more about sterile jars here . Follow recipe. Ingredients for : 3-4 medium-sized jars: simple, total time: 5 h 2 kg ripe plums 400-500 g sugar (depends on how sour/sweet the plums are) 1 dry vanilla pod and 1 cinnamon stick, optional 1 big oval roasting tin with lid (if you don’t have a lid, use 2 sheets of aluminum foil) Preparation : Clean the preserving jars (100 °C for about 10 min), and lids (cover them with boiling water). Let them dry. Cut the plums in half, pit them, cut in small pieces, place in a large tin/pan and mix with sugar. Add the vanilla pod and cinnamon stick. Cover with a lid and bake at 170 °C for about 30 min. Remove the lid, stir and continue baking for 2 hours at 160 °C. Put a wooden spoon between oven and door, so the steam can escape easily. After 2 hours, reduce the heat again, this time 150 °C, and bake for another 2 hours. Transfer your boiling hot jam to the jars using a funnel and screw the lids on. Do you want to make strawberry jam or apricot? #food #homemade #jam #plum #plums #delcious #sterile #jars #foodie #fooblogger #foodblog #coffeetimelena #foodlover #simple #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 a Homemade Fantastic Ketchup Fantastic homemade product tastes phenomenal. You can double or triple the quantities as needed. The recipe was made with a preservative to make it last longer. The taste is delicious, and you can use it as an addition to dishes or for some sauces, ragout , paprikash or goulash , tomato soups . Keep your homemade ketchup in the pantry in a cool, dark place. Follow recipe. Look here instructions for sterile jars Ingredients: 10 kg of tomatoes 3 kg of red pepper 7 onions 5 bay leaves 1 small cup of salt 1 small cup of sugar 1 small cup of olive oil 1/3 cup wine vinegar 1–3 Tablespoons mustard to taste 1 bag of oregano or more to taste 1 bag preservative, 5 g 7-8 sterile jars Preparation: Wash and peel the tomatoes and chop them as for a salad and drain the water. Put the tomato in a larger pot with the paprika chopped into small pieces, chopped onion and bay leaf with occasional stirring. L Cook for about 2–3 hours until everything softens. Then leave to cool. After cooling, mash it on a tomato machine, and you can also use a blender or stick mixer. It is important to remove all the seeds and peel of the tomatoes and peppers, mash the onion and discard the bay leaf. You can do all this through a strainer. When you have done all this, return the mixture to the pot again and cook, add one small cup of salt, 1 small cup of oil, 1 small cup of sugar, and 1/3 of the same cup of wine vinegar and stir. After a few minutes, taste the tomato. If the tomato had acidity, it will be sour enough, if not, add more wine vinegar to taste. After 20 minutes, separate a small amount of cooked ketchup and when it cools, add 1–3 tablespoons of mustard to taste and mix well. After that, return this mixture to the pot with the other ketchup that is cooking and stir quickly. Try the taste of ketchup if you need to add salt or sugar. Cook the ketchup for 2 hours until it gets thick. Of course, depending on the heat, if you cook on a higher heat, then 1 hour, if you cook on a lower heat, then 2 hours. It must be a nice and slightly thick mixture of ketchup. Add 1 sachet of oregano, or more to your liking. Always add oregano before the end of 10 minutes so that it does not burn. When it is done, turn off the heat and remove and put 1 bag of preservative 5 grams, and stir until it melts. Pour into hot sterile jars. Look here instructions for sterile jars . You will have jars to close well for approximately 7 jars of ketchup. Wrap the jars in a tablecloth, then in a blanket, and leave in a deeper bowl until cool. Keep in a pantry in a cool and dark place. #food #homemade #ketchup #serbian #delcious #sauce #meals #foodblog #foodlblogger #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.

Homemade Ketchup in Serbian Way Homemade ketchup another of my recipes on how to make ketchup tasty and juicy, which can also be used as an addition or topping for pasta, ragout bolognese and goulash , paprikash and tomato soups . The preparation is not difficult, it is very simple, ketchup is cooked for 1–2 hours. Follow recipe. See the instructions for sterilizing jars or bottles here . Ingredients : medium, total time: 4h 6 kg of mashed tomatoes/ without seeds and shells 12 pieces of medium onions/ cut into quarters 12 red bell peppers/ cut into longer pieces/ or 6 red peppers + 6 hot peppers if you like slightly hot ketchup 1 embroidery primrose in a piece 1 whole garlic/ 10 cloves in a piece 1 Tbsp oregano 2 tsp basil 1 tsp thyme 1-3 tsp black pepper/ to taste 100 ml of oil 100 ml of vinegar 70 g of sugar 200 g of salt 3 bay leaves Preparation : Put the cleaned and on the quarter chopped onions in the water, the water should be one finger above the vegetables, add 1 teaspoon of salt. Cook over medium heat. When the water started to boil, add pepper, chopped bell peppers, primrose leaves and garlic. Cook the vegetables until soft. When it is done, strain the vegetables and mash them in a blender or with the help of a mixer stick. When you have mashed the vegetables, add the mashed tomatoes and put them to cook on a moderately moderate heat, add the vinegar and oil and cook until it boils. The foam when disappears, cook for another 30 minutes on a moderate heat. Then add 70 g of sugar and salt of 150 g - 200 g. (depends on your taste) Cook and stir occasionally. Add oregano and basil 15 minutes before the end. When the ketchup is ready, when it has reached its density, pack them in sterile jars or bottles. You can try with a small spoon on a small tray to separate the ketchup. Turn the plate downwards, if it drains strongly on several sides, it should still be cooked, if it drains slowly and in one stream, then the ketchup is ready. Ketchup must be cooked for 1–2 hours. See the instructions for sterilizing jars or bottles here . Jars and bottles must be warm before pouring. Using a ladle and funnel, pour the ketchup into bottles or jars and close them well with cellophane and rubber, then screw the lid over well. Then turn the oven to 100 °C, leave the jars for 20 minutes. Turn off the oven, open the door halfway to allow the jars to cool themselves Store refrigerated jars and bottles in a cool, dark place. #food #ketchup #tomatoes #serbian #homemade #sauce #soups #stew #ragout #foodblog #blog #coffeetimelena #foodblogger #foodblog #foodie #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Tomato juice Homemade tomato juice in the Serbian way, very simple and quick to prepare. You will need to sterilize the bottles , and if you have a blender it will be much easier, you will spend more time cleaning the tomatoes from the stems if there are any. Tomato juice is ideal as a drink, and you can use it for some sauces or as an addition to tomato soups . Tomatoes are extremely healthy, they contain the substance lycopene, which is very important for men and their prostate. So healthy meals depend on you. In any case, you are better off making homemade juices, compared to those sold in the store, because all these factory products have some additives that are not very healthy. For a few ingredients and patience, you will have a very good and natural product for winter days. You can double or triple the amount, considering that 1 kg of tomatoes contains 10 g of salt and 25 g of sugar. When buying tomatoes, make sure they are juicy and ripe, not overripe. Follow recipe. Ingredients : simple, total time: 120 min. 5 kg tomatoes, cleaned and cut into quarters 30 g salt 75 g sugar 1 celery stalk with leaves 2 red bell peppers, cut and cleaned of seeds into quarters sterile bottles, see here instructions Preparation : Wash tomatoes, cut into quarters, put in a blender and grind. Put the ground tomato, bell peppers and stalk of celery in a large over a pot of low heat to cook. When it boils from that moment, cook for another 20 minutes, stirring occasionally. Reduce heat if necessary. When the tomato is cooked, remove from the heat and prepare one deeper larger pot, set the strainer and with the help of a ladle, pour the juice to strain it finely. The seeds and the rest of the shell must remain in the strainer. Press with a spoon to drain nicely to the end, and put the rest aside you can use for a nice dinner, you will see in the description below. Do not throw away the rest of the tomato peel, celery and paprika, you can use it for some bećar paprikash, see the recipe here! Repeat this several times until you have used up all the material. From 5 kg of tomatoes, you will get 3 liters of juice. As a rule, 10 g of salt and 25 g of sugar are added to 1 liter of juice. Since we have 3 liters here, we will add 30 g of salt and 75 g of sugar. Put the pot on the stove for another 5–7 minutes. When it is ready to fill into sterile bottles and close well with a stopper. Leave the tomato juice prepared in this way gradually to cool, and cover it with a thicker cloth or blanket. Note: To see more about sterile jars and bottle, look here! If you make more liters then, put 1 preservative on 5 liters! #food #homemade #tomato #juice #simple #recipe #delcious #foodblog #coffeetimelena #foodblogger #foodlover #tomatoes #healthy #serbian Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.