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Steaks From Oven in Milk If you already have thin steaks cut, and you want to change the way of cooking, here is a nice recipe on how to store them in the oven, which will be ready in 1 hour. They are prepared easily, simply, quickly, and you are free during that time, you can do some other work. You don't even need to turn them, just occasionally cast an eye on the glass and add water if necessary. The taste is great, they are very juicy, fragrant, and soft in a beautiful juice. Ingredients : very easy, total time: 60 min, 6 persons 8 steaks, thinly sliced 2 garlic cloves, cut into strips/ it is optional if you like 3 Tbsp flour 1 and 1/2 Tbsp dry spice/ Vegeta 1 and 1/2 Tbsp ground, red pepper 1 Tbsp fresh primrose leaf, finely chopped, 2 tsp dry basil 2 tsp rosemary, finely chopped 1 and 1/2 tsp dry marjoram 1 and 1/2 tsp pepper 300 ml of milk 400 ml of water Preparation: Wash the meat, season each steak with salt, pepper, and dry spice/Vegeta. Then beat them well. Roll each steak in flour, after place them in a fireproof pan. Mix milk and water with spices (ground paprika, basil, marjoram, and rosemary) and pour over the steak. If you want to use garlic that will definitely give a great taste, cut it into strips or chop it and sprinkle over the steak. Put the fireproof pan with steaks in a preheated oven at 200 C, bake for about 45–60 minutes. I have cooked 50 min. Bake until the steaks get colored and soften. If you think they are not baked, leave a little more in the oven just in case. The sauce will get thicker and the steak will soften. If necessary, add water so that the juice does not dry out. I have cooked 50 min. When the steaks are ready, sprinkle with a little fresh chopped parsley. Serve the steaks with mashed potatoes , french fries or white rice , pouring them with the juice created during baking with them. Buon appetito! #food #steaks #fragrant #oven #milk #recipe #foodblogger #maindish #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Baklava-Turkish dessert Festive Dessert: Homemade Baklava Recipe for Bayram, Turkish dessert, I recommend it. Follow recipe. Ingredients: cup- 200 ml., medium, total time 2 hours, 10 servings For baklava dough: 1 glass of water milk 1 cup of sunflower oil 3 eggs 1.5 teaspoons of grape vinegar 1 packet of baking powder/ 10 g 1/4 teaspoon salt 6 cups flour for baklava For internal mortar: 3 cups finely ground walnuts To roll the dough and top: 1 cup of corn starch 250 g of butter For the sherbet: 5 cups of water 4 cups powdered sugar 4 drops of fresh lemon juice Preparation: Put the flour in a deep mixing bowl. Open the middle part like a pool with your fingertips. Add the egg, milk, sunflower oil, baking powder, vinegar, and salt. Prepare a dough as soft as an earlobe by mixing all the ingredients slowly and adding it to the flour. Divide the dough that you have kneaded well into thirty equal parts and roll it on a marble worktop. Roll out each dough to the size of a sweet plate on a lightly floured worktop. After sprinkling the dough with corn starch in between, arrange the dough in groups of 10 on top of each other, then continue to roll them thinly with the help of a rolling pin. Dough that are as thin as possible should reach the size of a tray. The edges should be cut and trimmed to the size of a tray. Melt the butter in a small saucepan over low heat to grease between the filo layers. Sprinkle the thinly rolled dough with the help of a rolling pin from the finely ground walnuts and place them on top of each other. You need to cut the baklava into slices before the cooking process. To do this, divide the baklava into eight equal pieces in a triangle shape. Scratch each triangle horizontally and then traverse it in the opposite direction. In this way, obtain diamond slices in the form of four sides, as shown in the figure. Distribute half of the melted butter evenly over the baklava. Make sure that it is spread in between the slices. Start baking the baklava in a preheated 180 °C -degree in the oven. Take the baklava out of the oven for a short time and rub the remaining butter on it. Continue cooking until the top and bottom are evenly browned. For the sherbet of Baklava-Syrup: Mix the powdered sugar with water in a deep saucepan and boil for about 25 minutes over medium heat. Remove from the heat 2–3 minutes after adding lemon juice to the boiling syrup. Keep the hot baklava coming out of the oven at room temperature and cool. Pour the hot syrup on the dessert with the help of a ladle and wait for the sherbet to be drunk. Share the holiday desserts you take on the serving plate with your loved ones. Buon appetito! #food #dessert #cake #turkish #baklava #Turkishfood #serbianfood #recipe #foodblogger #foodlover #dessertlover #cakelover #foodie #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Filled Peppers In Tomato Sauce with Mozzarella and Parmesan in Oven Personally, I love peppers. I love to prepare them in various ways, especially in the winter. Stuffed peppers in a pot are phenomenal, you can see the recipe here, you have a Satarash Serbian side dish that is easy to make, the recipe is here . The ingredients in this recipe are similar to those for stuffed peppers, but there are other fragrant additives, they are extremely tasty and decorative. It isn't bad to express someone when your dear guests come. This is a fantastic combination of Italian-Serbian cuisine. Here is the recipe how I prepare them, peppers are incredibly very juicy and delicious! I believe you will enjoy every bite. Weed Dill is a great plant and healthy. It is widely used in Serbia, it gives a phenomenal aroma to some dishes, for example:green beans peppers, toppings, and salads. Follow recipe. I used bigger bell peppers here, but you can comfortably buy 8 medium halves yellow, half red. Ingredients: rectangular casserole, 40x30 cm. very easy, total time: 1 h 40 min., 8 people 2 big red bell peppers, cleaned and halved in the middle 2 big yellow peppers, cleaned and halved in the middle 650 g minced meat/pork and beef 100 g rice or 2 coffee cups 1 big onion, finely chopped 1 carrot, finely chopped 3 cloves garlic, finely chopped 2 teaspoon ground red sweet pepper 1teaspoon salt 1 tsp pepper 1 egg 2 Tbsp fresh weed dill, finely chopped or basil / or dry 1 tsp dry spice/Vegeta 1 Tbsp fresh primrose, finely chopped Parmesan cheese grated to taste, for sprinkle 2 mozzarella, cut in thin slices Spray: 4 Tablespoons of vegetable oil 3 Tablespoons of flour 1 teaspoon red ground pepper 200 ml tomato peel 250-300 ml of water 2 garlic, finely chopped 1/2 tsp of salt 1 Tsp of sugar 2 tsp dry parsley/ or fresh finely chopped 2 tsp fresh weed dill, finely chopped or basil/ or dry Preparation: Prepare all the ingredients as described above. Put the peppers that you cleaned and cut in half on the side while making the filling. Fill: Put a little oil in the pan and heat over a moderate heat. Put chopped onion and fry for 2 minutes, add a dry spice/Vegeta. Then add finely chopped carrot fry for 5 minutes, then add minced meat, rice, red ground pepper, salt, pepper, garlic, and primrose. Mix all the ingredients well and cover the pan. Cook for about 10–15 minutes, if necessary, add a little water for the rice to swell. When the water evaporated, the rice a little swelled, finally, turn off the heat, add 1 egg and stir quickly. Control the taste if you need spices. You will fill the peppers with this filling. Fill each half the paprika to the top, and arrange next to each other in an oiled pan. If you have leftover filling, pour the rest between the peppers. At the end, when you have filled the peppers to the top, spread the chopped mozzarella on the leaves in several places. When you're done, spray with weed dill if you have, on the top of mozzarella (if you don't have this spice, you can use basil and replace with this spice). When you are done, turn on the oven and heat to 180 °C. Now you will immediately make a spray that you will pour into the pan. This spray does not go over top the peppers and filling! Spray: Pour oil into a deep smaller pot and wait for it to heat up, add finely chopped garlic fry 20 seconds, then add a flour, and stir constantly. When the flour turns brown, add 1 teaspoon of red ground pepper, stir quickly, add 200 ml of peeled tomatoes, 150-200 ml of water, sugar, dried or fresh parsley and basil or weed dill. Stir until the mixture is well combined into a compact mixture. The mixture should not be very thick, it is better to be a little more liquid. When the powder is ready, pour into the tray with the peppers, the powder doesn't go over the peppers and filling! Put the prepared peppers covered with aluminum foil to bake at 180 °C for about 45–60 minutes, depend on oven. During this time, control the liquid in the in a casserole and, if necessary, add a little water and little shake. Fifteen minutes before the end, remove the aluminum foil, remove the casserole and pour over the filling of each pepper grated Parmesan cheese to taste. (I have put 4 Tablespoons), return in oven and continue to bake until is done. When the peppers are cooked and the sauce thickens, take them out of the oven and sprinkle with chopped fresh parsley. Serve warm. Buon appetito! #food #peppers #bellpeppers #mozzarella #paremesan #filled #rice #mincedmeat #oven #tomato #sauce #delicious #recipe #homemade #foodblogger #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Kuglof with Candied Fruit and Carob Beautiful and delicious healthy kuglof ideal for holidays and Christmas holidays. It has a very wonderful taste, especially the carob it contains, which is a great taste, also is very healthy, you can combine it into cakes and strudels. It is easy to prepare and ready quickly. Follow recipe. Ingredients: easy, total time: 120 min, 10 persons 500 g flour 1 packet of yeast (fresh)/ 32 g 5 eggs 150 g butter or margarine 150 ml of milk 150 g of sugar 1 bag vanilla sugar/ 10 g 100 ground carob 200 ml sweet sour cream 1 grated lemon peel 100 g of candied fruit dipped in liqueur/rum or other/If the pieces are larger, feel free to chop them 1 Tbsp pretzel powdered sugar for sprinkling Preparation: In a little warm milk, grind the yeast with 1 tablespoon of flour and a tablespoon of sugar. Leave on warm to soak for about 15–20 minutes. Put flour in a mixing bowl, make a depression and add whole eggs, butter, lukewarm milk, a pinch of salt, sugar, vanilla sugar, sweet sour cream, lemon zest, candied fruit and carob. Mix everything and add milk with yeast. Mix the dough with a food processor until it starts to separate from the bowl and until bubbles appear. Pour the dough into a greased and sprinkled with breadcrumbs and leave to soak for at least 30 minutes in a warm place. Bake in a preheated oven (at 180 °C) for about 45 minutes. Sprinkle the finished kuglof with powdered sugar. Buon appetito! #food #dessert #kuglof #carob #candied #fruits #recipe #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.

Simple Coconut Biscuits A simple and delicious coconut biscuit that melts in your mouth. Follow recipe. Ingredients: easy, total time: 45 min., 10 persons 100 g powdered sugar or 1/2 cup 125 ml melted butter or 1/2 cup 120 g all-purpose flour or 1 cup 75 g desiccated coconut or 1/2 cup 1/2 tsp baking powder Preparation: Stir in the powdered sugar and melted butter first with a hand whisk. Then add flour, coconut flour and the baking powder. And stir again until you get a unified and compact mixture. Then proceed to mix with the hands. Add 1–2 tablespoons of milk. When you get a compact dough, make balls out of them, then flatten them and roll them in coconut flour, put them in a floured pan. Make cookies up to 3.5 cm in size. Or take any cookie cutter you have and make shapes. Bake them preheated oven 180 °C in the oven until golden brown.(15 min) When they are ready, put them in an airtight box and store them for 5 days. Buon appetito! #cookie #biscuits #cookies #coconut #dessert #dessertlover #cookielover #simple #easy #tasty #recipe #food #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

White Chicken Gnocchi Soup Beautiful, tasty, fragrant hot soup of chicken, vegetables and gnocchi, especially in the winter days, it is very easy to prepare and quickly ready. Follow this recipe. Ingredients: easy, total time:45 min, 4 persons 1 Tbsp olive oil 1 onion/finely chopped 2 stalks celery/ finely chopped 2 cloves garlic/ finely chopped 25 g butter 2 chicken breasts/ cut into small pieces 2 tsp dry spice/Vegeta 1/2 tsp salt 1/2 tsp pepper 1000 ml chicken stock 1 carrot/ grated 1 parsnip/ grated 250 g gnocchi/ purchased or homemade 3 and 1/2 Tbsp cornstarch 200 g heavy cream 80 g fresh spinach or/ chard or nettle 1 Tbsp fresh parsley/ finely chopped 1 Tbsp celery leaves/ finely chopped Preparation: Heat a little olive oil at a moderate temperature in a deep pot, add finely chopped onion, garlic, parsnip, celery and grated carrots. Fry them for about 3–4 minutes. Then add the butter, wait for it to melt and stir. After that, right away, add the chopped chicken into smaller pieces. Season with dry spice/Vegeta, pepper and salt and mix well. After 5 minutes, add a chicken broth and wait for it to boil. Cover pot. When it boils, reduce the heat and simmer for about 10 minutes, uncovered. Cook until the chicken is tender. When the chicken has softened, add the gnocchi and cook according to the instructions on the bag, about 2–3 minutes, no more! When the gnocchi start to surface, it is a sign that they are ready. During that time, whisk the corn starch with 100 ml of cream and mix well, when you are sure that there are no more lumps and that it is mixed properly, add the rest of the cream and stir. Add this mixture and chopped spinach to the pot with the chicken and vegetables, mix well again. Control the taste of the soup if you need to add salt and pepper. Cook for another 1–2 minutes and turn off the heat. Sprinkle with a fresh celery and parsley leaves, serve hot soup! Buon appetito! #food #soup #stews #chicken #broth #vegetables #gnocchi #delicious #recipe #foodblogger #italianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Beans with Sausages in the Oven This dish is known as traditional in Serbia and Macedonia, it is called "Gravče na Tavče". Beans are very tasty in this way, the taste that is even more spicy gives them vegetables that are seasoned with spray. It is important to soak the beans in water overnight before you start preparing this food. Cooking this dish and preparation takes about 2 hours, but it is worth doing. I recommend that you make it obligatory, the easiest way to start this preparation is in the morning. So there is no fear that the beans will be ready for lunch. In principle, it is made spicy, but it is not obligatory, if your health does not allow you, you can freely bypass this ingredient. Follow recipe. Ingredients: baking dish: 35×25 cm, 25×25 cm, easy-medium, total time: 2h 30 min. 500 g white beans 1 tsp dry spice/Vegeta 1 tsp salt 1/2 tsp cumin 1/2 tsp baking soda water 2 fingers above the beans Bean Powder: 100 ml of oil 4 large onions, finely chopped 1 fresh red pepper, diced 150 g bacon, diced 3 garlic cloves, finely chopped 2 Tbsp fresh chopped parsley 1 and 1/2 Tbsp tomato concentrate mixed with a 200 ml of water 150 ml tomato juice 1/4 teaspoon pepper 1 tsp thyme 2 teaspoons sweet ground pepper 1/2 flat teaspoon ground hot pepper / optional /if you can't use, put 3 teaspoons sweet ground pepper and other on a top 1Tbsp flour mixed with 70 ml water 2 bay leaves 1 fresh hot green pepper, whole 6 sausages thin spicy, maybe ordinary, or Carniolan sausage 4-5 cherry tomatoes cut in half Preparation: The day before cooking, soak the beans in cold water 3 fingers above the beans and leave to swell overnight. In the morning, change the water, wash the beans, put them in the middle pot to cook for 30 minutes to boil. Drain that water. Pour 2 tablespoons of oil into the deep pot, add the strained beans, pour new boiling water 2 fingers above. Add pepper, salt, dry spice/Vegeta, cumin and baking soda mix well, cook the beans again, until the beans soften. Remove the foam from the beans, wait for it to get soften. As soon as beans are softened, put out the fire. Make sure the beans stay whole, so they don't fall apart. Don't throw that water away. Put the cooked beans on the side together with the remaining water. Most of the water has evaporated! Bean Spray: Finely chop garlic cloves, and onions. Cut the paprika and bacon into smaller cubes. Finely chop the parsley. Pour oil into a deeper pan, wait for it to heat up, add diced bacon and fry until get a color. Take them out of the pot. Add chopped onions, 1 tsp of dry spice / Vegeta, 1 tsp of salt, little of water, stir, cover the pan. Cook about 5 min. Stir the onions in the pan from time to time. When the onions have softened, add the diced fresh paprika, fry them about 5–7 minutes. Then add finely chopped garlic cloves stir, let it simmer for 1–2 minutes. Then add the concentrate, red sweet pepper, thyme, hot ground pepper, finely chopped parsley leaf, salt, pepper, tomato juice, stir well. Then add a little water as needed, stir. Cook for another10 minutes, then turn off the heat. Blend this mixture well. Return the fried bacon to the spray. Set aside. Take a deeper square baking tray 35×25 cm or 25×25 cm. Even better if you have a terracotta baking dish. Put the remaining beans with his water in the baking tray. Mix flour with a little water, without lumps, add to the beans, add the spray, mix all the ingredients lightly with a spoon. When pouring, liquids must be enough. If liquids are missing, add a little water, mix well. On the top put the green pepper, 6 pieces of thin sausages and bay leaves. Put the cherry tomatoes that you cut in half on top, arrange as you wish, lightly press the mixture with a spoon. Bake in a preheated oven on 200 °C for about 20 minutes. Then reduce the heat to 180 °C, bake for another 25–30 minutes. The spray liquid must be a little thicker. The beans are ready when have swelled and become soft. Remove and serve warm dish. Buon appetito! NOTE: If you use white beans from a can, don't throw away the liquid, those beans are already cooked, so you will have less time around cooking! #food #maindish #beans #oven #fried #sausages #bacon #tomato #peppers #tavcenagravce #serbianfood #foodblogger #recipe #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Carrot Jam Fantastic carrot jam, which can serve as a spread on bread or for some cakes and pies if you make. It is very easy to prepare, and I recommend that you make it and put it in jars for the future, which are full of vitamins that we really need throughout the winter. This jam is great for all types of desserts. Sterilize the fruit with baking soda and water, standing for 24 hours before making. Follow recipe. Ingredients : simple, total time: 70 min. 500 g carrots 80 ml of water 180 g of sugar 1 sachet vanilla sugar/10 g 2 lemon peel and juice 50 ml cognac or other liquor/optional sterile jars and lids Preparation : Wash and clean the carrots and cut them into smaller pieces. Put them in a deeper pot, sprinkle with lemon juice, and pour just enough water to cover the carrots. Cook the carrots until softened for about 20–25 minutes at a moderately moderate temperature and partially fold. When the carrots have softened, strain it well, strain it through a vegetable machine. After that, put the carrot cream in a deeper pan, add sugar and grated lemon zest. Return the pot to the heat, cook over a slightly moderate heat, stirring constantly, until you get a thick and homogeneous mixture. When you have the right mixture, turn off the heat, leave to cool. Then add the liqueur, stir and pour into sterile jars, close with an airtight lid, make jars wrapped in kitchen towels. When the jars have cooled, leave them in a dark and cool place overnight. 2. Recipe Carrot Jam Ingredients: 900 g cleaned and grated tender young carrots 4 lemons (grated peel and juice) 125 ml of water 300 g of white sugar 1 lemon cut into slices sterile jars and lids Preparation : Wash and clean the carrots, then grate them. Grate the lemon zest and squeeze the juice. Put grated carrots in a deep pot and pour over water and lemon juice. Cook the carrots for about 25 minutes, stirring constantly. When the carrot has softened, add sugar and mix well. When is sugar melted well, put out the fire and blend. Blend until you get a thick cream and a homogeneous mixture. When you get the creamy mixture, put it on the fire again, finally, add the lemon zest and stir the mixture. Cook 20 minutes over low to moderate heat. When the mixture has become thicker and when you pass it with a wooden spoon and there is no liquid, the jam is ready and put out the fire. Pack in sterile jars by adding one slice of sterilize lemon to each jar and using a wider funnel to add hot jam. Close them with an airtight lid and wrap them in kitchen towels, leave them to cool overnight, and then put them in a dark and cool place. This jam is fantastic for cakes and desserts, and even spreads on bread. Buon appetito! If you want to know how to sterilize jars, see the instructions here ! #food #homemade #jam #carrots #carrot #lemon #delicious #dessert #tasty #recipe #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Roasted Hake with Chard and Potatoes I love fish and quite often I prepare it for me and my husband, and of course if guests come. A meal prepared this way is the same as in restaurants. The taste is fantastic! The fried hake is wonderfully baked on the outside and inside, I believe you will love it. It is easy to prepare and ready at the same time. Follow this wonderful recipe. Ingredients: easy, total time:60 min. 4 persons 1 kg of hake fillet cut to 8 cm 6 Tablespoons flour 4 Tablespoons cornflour 4 teaspoons allspice/red ground pepper 2 teaspoons crushed paprika dry spice /Vegeta for seasoning hake 2 teaspoons pepper a little salt for seasoning hake lemon/cut into slices 300 -400 ml oil for frying For chard with potatoes needed: 600 g chard fresh boiled or frozen, chopped 4 cloves of garlic, finely chopped little salt 1/2 tsp dry spice/Vegeta 40 g butter 3 potatoes, cut into medium pieces oil apple-cider vinegar to sprinkle over chard or lemon Preparation: Chard and Potatoes: Cut the potatoes into medium pieces, put in salted water, cook for about 20 minutes. Then strain them well and set aside. Pour a little oil into a deeper medium pot and wait for it to heat over a moderate heat. Add the already boiled chard, salt, dry spice/Vegeta and stir well, let it cook for 10–15 minutes. When the chard has softened, add the chopped garlic, after 30 seconds add the strained boiled potatoes and stir, immediately add the butter, stir lightly, there must be a little liquid at the bottom of the pot. You cook it all at a slightly moderate temperature, cook for another 5–7 minutes. Extinguish the fire, cover the pot. Hake fillets: Cut hake fillets to a length of 8 cm. Dry them well with a kitchen towel. It is very important that the fish is not wet. Season with dry seasoning/Vegeta and a little salt, place them on a larger tray. In another shallow plate, add flour, allspice, crushed paprika, pepper, corn flour and mix the ingredients well. Roll the fillets well in that mixture, place them on a clean plate next to each other. Heat a lot of oil in a pan that does not stick to a slightly moderate heat. As soon as the oil became hot and started to crackle, put the fillets to fry until they turn brown on both sides. Bake them for 4–5 minutes on each side, then turn to the other side. Place the fried hake on kitchen paper in a plate to soak up the excess oil. Serve hot with this wonderful side dish and slice of lemon. Sprinkle chard with potatoes with a little apple-cider vinegar or lemon to taste. Buon appetito! #food #maindish #fish #hake #chard #potatoes #easy #restaurants #simple #recipes #foodblogger #tasty #delicious #healthy #fast #recipe #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Beans Prebranac Simple preparation of beans baked in the oven. With very few ingredients and economical ingredients, you can make a very tasty dish. By the way, this dish is made in the Serbian traditional way, and it is called Prebranac beans. I believe that you will love it in this way. This meal is very delicious and also easy to prepare. Follow recipe. Ingredients : easy, total time: 150 min., 6 serving 500 g beans 300 ml of oil 1 kg of onions 3 cloves garlic, finely chopped 2 bay leaves 2 and 1/2 Tablespoons of allspice/red ground pepper salt and pepper to taste Preparation One day before cooking the beans, soak it in cold water and let it stand overnight to swell. Then wash the beans and change the water. Put white beans in a pot, pour cold water and cook until boiling. Then drain it, pour hot water and cook until it softens, taking care not to overcook. Then drain it from the water. Peel an onion and put it in cold water for 10–15 minutes. Then cut it into thin halves. Heat one part of the oil in a pan and fry the onion until golden. Add a little ground pepper, allspice, and salt to taste. Grease the pan, then put a row of beans evenly on the bottom. Put fried onions over it. Repeat this until the beans and onions are used up. Pour the remaining oil over each row of onions. The last row must be beans. Place one bay leaf, if desired, one hot dried pepper on top. Then pour oil over everything well. Bake in a preheated oven at 180 C, 30–45 minutes, depend on oven. Buon appetito! NOTE: You can add smoked bacon, sausages and roasted hot peppers to this dish! #food #maindish #beans #prebranac #economy #serbianfood #easy #delicious #tasty #recipe #foodblogger #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stew with Wild Meat - Đuveč Đuveč in a hunting way, very tasty in a simple way. The preparation takes a little longer, but it is worth making this meal, it is very tasty, especially for those game lovers. It is best if you make this dish within the hunting society and if there are more of you. You can definitely increase the amount of this recipe if necessary. Follow recipe. Ingredients: medium, total time: 100 min. 4 persons 600 g of game meat, cut in cubes 800 g of potatoes, cut into pieces 2 onions, cut in rings 1 medium eggplant, diced 2 red peppers cut into larger cubes 4-5 tomatoes, chopped into small pieces 2 carrots, cut in rings 500 ml of hot beef soup/ 500 ml water +1cube for soup 220 g rice 50 g butter 2-3 bay leaves 2 cloves 2 garlic cloves, finely chopped salt and pepper to taste Preparation: Prepare all the ingredients as described above. Heat the oil in a deep pan, then add the chopped onion and carrot and fry for about 10 minutes. Then add the diced meat, peppers, tomatoes, eggplant, cover the pot and simmer for about 15 minutes. During this time, take another pot and cut the potatoes into pieces and cook for about 20 minutes. After the time has passed, add finely chopped garlic and butter to the mixture, then wait for the butter to melt, then add the beef soup, bay leaf and all other spices, mix well. Immediately after that, add the rice, cook for another 10-15 minutes. If necessary, add water 1 finger under the food should be. Boiled potatoes in pieces strain, and set aside. After the time has elapsed when the rice has swelled a little and soaked up the water, turn off the heat and put everything in a larger deeper casserole dish, add the boiled potatoes and mix the ingredients. Make sure everything is covered with liquid properly. Check the taste, cover the pan with aluminum foil and place in a preheated oven to bake at 200 °C for about 50–60 minutes, depend on oven. Fifteen minutes before the end, you can remove the aluminum foil and continue baking until the end. Đuveč is ready when it takes on color and the meat, rice and potatoes are softened. Buon appetito! #Hunting #stew #djuveč #game #rice #potatoes #vegetables #food #wildmeat #recipe #foodblogger #homemade #gamemeat Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Orange Cream Dessert with Orange Sauce Fantastic and refreshing cream with orange sauce topping. Simple, fast and easy. Dessert like others must have to cool down. Follow recipe. Ingredients: 4 servings, cooking time : 15 min., total time: 45, Chill Time: at least 3 hours or overnight. For the Orange Cream: 250 ml orange juice/ freshly squeezed (about 4 orange) 4 egg yolks 2 Tablespoons orange liqueurs 3 and 1/2 Tablespoons sugar 4 gelatin leaves 1 organic orange 200 ml + 1 Tablespoon chilled heavy cream 1 Tablespoon icing sugar 1 Tablespoon starch For the Orange Sauce: 2 Tablespoons orange liqueurs 200 ml 1 tablespoon orange juice/ freshly squeezed 2 teaspoons corn starch/ density 2 Tablespoons sugar Preparation: Make a Cream: Put the gelatin sheets in a bowl and pour cold tap water over them. Leave to stand for 5 min. Separate the eggs. Put the egg yolks in a metal bowl or medium glass bowl. Soften the oranges by rolling them on the work surface and cut them in half and squeeze the juice. Add the juice to the bowl with the egg yolks. Fill 1/3 of the water in a larger pot and heat over a slightly moderate heat. You will be making a Bain Marie cream. Whip to steam orange juice, egg yolks and sugar until foamy, until the sugar melts, and you get a nice creamy mixture. When the water has started to boil, move the cream mixture to the top and stir, making sure that the water does not touch the bottom of the cream bowl. Stir for about 5 minutes. Then drain the excess water from the gelatin. Add gelatin to the warm mixture of cream, stir until the gelatin dissolves in about 1–2 minutes. Then remove the cream from the steam and stir in the orange liqueur. Allow the cream to cool for 5 minutes. After 5 minutes, cool the cream for about 1 hour in the refrigerator, stirring occasionally in between (until the cream starts to thicken). Meanwhile, whisk together the thick whipped cream, starch and powdered sugar in a chilled deeper bowl. Stir until it becomes a light and thick mixture (about 5 min). Grate the orange peel and mix in the whipped cream lightly with a spatula, to combine well. Pour the whipped cream into orange cream, which has stood for 1 hour. Mix all gently with spatula. Pour into glasses and refrigerate to cool for 2 hours or overnight. Meanwhile, make the Orange Sauce: Squeeze the oranges. Then take 4 tablespoons of freshly squeezed orange juice and combine it with corn starch. In a pot, combine the remaining orange juice, sugar and orange liqueur. Bring to a boil, reduce the heat and let simmer for a few minutes. Stir in the orange juice – flour mixture to thicken the sauce. Remove from the heat and let cool. Pour the orange sauce over the orange cream and serve. Buon appetito! #sauceandcream #orangecreamwithorangesauce #orange #syrup #sauce #cake #dessert #cream #heavycream #simple #delicious #recipe #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Creamy Chicken Lasagna in Tomato Sauce Beautiful and delicious lasagna in tomato sauce with the addition of Indian spice. Very creamy and juicy. A touch of Italian and Indian cuisine. It is easy to prepare. Follow the recipe. Ingredients: easy, total time: 90 min, 4 persons 3 pieces of chicken breast cut into cubes 6 big fresh sheets for lasagna For the Marinade: 2 Tablespoon olive oil 1/2 lemon juice 2 cloves of garlic 2 teaspoons grated ginger 1/2 teaspoon turmeric 1/4 teaspoon chili powder 1/2 teaspoon salt For Sauce: 4 Tablespoon vegetable oil 1 onion, finely chopped 1 tsp salt 2 tsp grated fresh ginger 2 cloves garlic, finely chopped 2 Tablespoon Tomato purée 2 tsp cumin powder 2 tsp coriander 1 ground red pepper 1 Tablespoon water 1/4 tsp Garam masala/ optional 500 ml tomato pasta 300 ml cooking cream 3 Tablespoon fresh chopped parsley 1/2 Tablespoon of honey For Sprinkle: 70 g grated Parmesan Cheese mozzarella sheets/ 4-5 mozzarella 1 Tablespoon fresh chopped parsley Preparation: Marinade: Take a deeper bowl and mix the chopped chicken with the other marinade ingredients, mix and combine the ingredients well. Cover with nylon foil and leave in the marinade for 1 hour in the refrigerator. For Sauce: Pour oil into a deeper pan to heat over a moderately low heat. Add finely chopped onion, salt and fry until glassy yellowish. Then add fresh grated ginger, chopped garlic and mix everything well. Then add tomato purée, cumin powder, 1 tsp of coriander, ground red pepper, garam masala, water, and mix it well. Add the marinated chicken and mix everything well again. Finally, add the tomato pasta, a pinch of salt. Cover and cook for about 15–20 minutes. Finally, add cooking cream, chopped fresh parsley, honey and 1 tsp of coriander. Mix everything well and cook for another 5–7 minutes and remove from the heat. Processing: Take a 35×30 baking tray and coat the bottom with this sauce, place the lasagna sheets and arrange them. Put the same sauce and chicken on pasta and arrange the mozzarella sheets, again the lasagna pasta, then sauce and chicken, mozzarella sheets, then the lasagna dough and repeat the same once more. Put a lot of mozzarella leaves on top. Cover with aluminum foil pan. Put to bake in a preheated oven at 180 °C for about 40 minutes. When is baked, cut in into larger cubes and serve warm. Buon appetito! #food #pasta #italianfood #maindishes #lasagna #chicken #tomato #sauce #cumin #delicious #indianingredients #recipe #foodblogger #tasty #creamy #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pasta with Nuts and Sugar This recipe is so old that our grandmothers prepared this delicacy a long time ago. I can tell you that it is very practical. In some moments, it just so happens that we don't have anything really sweet at home, and that moment we want to eat something irresistibly good and sweet. If you own all of these ingredients from the list, don't worry, I have a solution for you. You can make a great treat in a very short time, and you will be very satisfied. If you haven’t tried it yet, let give it a try, and you’ll be thrilled. I know that a lot of Italians have not tried something like this, so I warmly recommend including it in your list. You can use any of the pasta, it goes well with spaghetti, tagliatelle, fusilli, macaroni… Follow this simple recipe. Ingredients: simple, total time: 15 min., 2 servings 240 g of pasta any 100 g of ground walnuts 2-3 Tbsp of sugar 4-5 Tbsp pretzels 3 Tbsp of oil Preparation: Add water to the pasta and wait for it to boil. When the water has boiled, add the pasta and cook according to the instructions on the package. Meanwhile, pour the oil into a deeper pan and wait for it to heat up well. Add the pretzels to the hot oil and mix them well and wait for them to brown well. Pour the finished and strained pasta into the breadcrumbs and mix well. Remove from heat and serve in plates, Add ground walnuts and sugar to taste over the pasta. Buon appetito! NOTE : If you don't like sugar, you can replace it with honey or with homemade plum jam or apricots! #food #dessert #pasta #walnuts #sugar #breadcrumbs #pretzels #simple #breakfast #dinner #recipe #foodblogger #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pork Liver in Palenta Juice A wonderful meal with palenta and liver. This time we will not dip it in milk, but we will cut it into fillets of medium thickness, then it will go directly into the hot oil. Fantastic taste gives a juice that's very easy to prepare. The dish is delicious and goes irresistibly with palenta-corn flour. Follow recipe. Ingredients: easy, total time 45 min, 4 persons 650 g of pork liver cut into medium fillets 1 large onion, finely chopped dry spice/ Vegeta salt and pepper to taste 1 flat tsp flour 100 ml oil 150 ml of water For Palenta - Corn flour: 800 ml of water 160 g of corn flour 1 and 1/2 teaspoon of salt 2 Tablespoons oil Preparation: Prepare all the ingredients above. First prepare the palenta-corn flour and then the livers so that they do not get cold. Palenta-Corn Flour: Pour water into a small pot, add salt and oil. Wait for it to boil over a moderately low heat. When the water has boiled, reduce the heat, pour the corn flour in a small stream and stir constantly. Stir until the mixture remains thick enough, cook for about 5–7 minutes, turn off the heat, pour the mixture into a bowl that you have previously moistened with water. Place on a table to cool slightly. After that, do the livers. Livers: Pour the oil into a larger pan and wait for it to heat up well over a medium heat. Season the livers with salt and season with Vegeta dry seasoning. Put the seasoned liver fillets in hot oil and fry on all sides, and prick them a little with a fork. Bake until golden brown, then take them out and place on a shallower plate. When you have finished roasting the liver, put the chopped onion in the same oil to brown it a little, add 70 ml of water to the onion mixture. While the onion is simmering, mix the flour with 100 ml of water without lumps, after 2 minutes, put the flour mixture in the pan, mix well, if necessary, add a little water. After 1–2 minutes, add all the livers back to the pan and stir, if necessary add a little water, cook for about 5 minutes. Turn off the heat and cover the pan. Serve the liver in a plate, pour the palenta and pour the juice over the palenta. You can also serve liver prepared in this way with mashed potatoes , rice if you like. Buon appetito! #food #liver #pork #palenta #sauce #cornflour #maindish #recipe #homemade #delicious #tasty #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lentils in a Creamy Tomato Sauce The natural earthy taste of the lentils goes so well with the sweet, creamy taste of the tomato sauce. If you like a little hot, you can add hot peppers that will give a special flavor to the dish. I believe that you will enjoy every bite of this healthy and delicious meal. Follow recipe. Ingredients : 1 cup-240 ml, easy, total time: 15-20 min, 4 persons 2 cups cooked or canned green lentils, rinsed & drained 1/2 teaspoon + 1/2 teaspoon extra virgin olive oil, divided 1 large onion, diced 1 tsp crushed red-hot paprika /optional 1 and 1/2 teaspoon salt/ divided 1 teaspoon pepper/ divide 1/4 cup raw cashews, blended 1/2 cup water 1 cup crushed tomatoes with basil 2 cloves garlic, finely chopped 1 Tablespoon fresh parsley/finely chopped 1/2 tsp thyme Preparation: If you use dried lentils, cook according to the instructions on the package, drain and set aside. For canned lenses, rinse with water and drain. In a medium skillet over medium heat, add 1/2 teaspoon Extra virgin olive oil. Add finely chopped onion and crushed paprika. Season with a pinch of salt and pepper, about 1/8 teaspoon each. Simmer for about 5 minutes until glassy. While the onion is frying, make the cashew cream and 1/2 cups of water in a high-power blender, blend for 1 minute. Set aside. Turn on the hob to medium-low temperature, add the crushed tomatoes, 1/2 teaspoon Extra virgin olive oil, finely chopped garlic, cashew cream, 1 teaspoon salt and 1/2 teaspoon pepper, thyme, stir ingredients. Cook for about 10 minutes, stirring occasionally. Add the lentils to the homemade tomato sauce. Stir and heat until warm, season if necessary. Buon appetito! #food #Lentils #sauce #tomato #cream #delicious #recipe #foodblogger #easy #fast #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pistachio Macarons Fantastic colored pistachio macarons with cream cheese filling. It takes more time to make these beautiful macarons. But it pays off anyway, you will have a wonderful treat on your table. Follow recipe. Ingredients : medium, 40 in cooking time, preparation 2, total time: 2h 40 min. Pistachio Macaron Shells: 100 g egg whites 100 g granulated sugar 75 g almond flour 30 g pistachio flour 90 g powdered sugar A few drops of green food coloring Pistachio Cream Cheese Filling: 60 g cream cheese, softened 30 g butter, softened 125 g powdered sugar sifted 30 g pistachio flour 1/2 tsp vanilla extract To assemble: 30 g ground pistachio 55 g white chocolate melted and slightly cooled Preparation: Pistachio pasta shells: Prepare all the ingredients. Prepare a large syringe bag, equipped with a large round tip, tip 6 mm in diameter and set aside. Line two baking trays with baking paper. Measure all ingredients. Sift all together powdered sugar, almond flour and pistachio flour. Put it aside. Place the glass bowl over the pan with barely boiling water, making sure that the bottom of the bowl does not touch the water. Add sugar and egg whites to the bowl. Whisk the sugar and egg whites until the sugar is completely dissolved. It will take a few minutes. Do not overheat the sugar syrup, it can cause problems, such as wrinkled macaroons. Pour the syrup into the bowl of a constant mixer. With the whisk continuing, start stirring the mixture at a low temperature for about 30 seconds, and then gradually increase the speed to medium. The mixture must be shiny and thick, so that it leaves traces of the mixer, and when you pull the legs upwards, it should stick and not bend. After that, pour sifted powdered sugar, almond flour and pistachio flour, add food coloring and mix lightly with a spatula from the bottom up. When the dough becomes shiny and has a thick and liquid consistency, it means that the mixture is ready. Check the dough with a spoon and put it on the baked paper when the dough spreads and starts to look great, it means it is ready. If the dough remains stiff, forming a point and does not spread, fold a little more, about 3 folds. Test again. Do not mix too much so that the dough does not become liquid. When you hold the dough spatula on top of the bowl and the dough slowly but effortlessly falls off the spatula, the dough is ready. The dough will constantly flow from the spatula, but not too fast. Transfer the dough to a syringe bag. Place the syringe bag directly 90 degrees over the center of each pasta template. Gently press and gently squeeze the tube for about 3 seconds, then quickly pull the bag by twisting it slightly. After you have thrown out as many circles as possible, hit the tray against the counter several times. This will release the air bubbles in the dough and prevent your pasta shells from bursting. Use a toothpick to spray all air bubbles on the surface of the shells. Leave the pans to dry for a while, for about 20–40 minutes. You will know that they are ready when you gently touch the surface of the dough, and it seems to be dry. Preheat the oven to 160ºC. Bake one tray at a time. Bake for 5 minutes, turn the tray. Bake for another 5 minutes. Turn again. Each tray is baked for about 15–20 minutes. When are baked, macarons will have a deeper color and shaped feet. Macarons are ready when they can't move. Remove the tray from the oven when done and bake another tray. Allow the macaroni to cool before continuing to fill. The filling goes with creamy pistachio cheese. Creamy Pistachio Cheese: Whisk the butter and cream cheese on medium speed for about 1 minute. When the mixer is turned off, add the sifted powdered sugar, stir on a quiet mixture to combine. Add pistachio flour and vanilla. Cream for another minute or so until creamy and fluffy. Put the filling in the syringe bag. Filling: Apply each teaspoon of filling to the top of each lower shell. Place another shell on top. Melt the white chocolate and put it in a syringe bag, cut a very small hole at the end and pour the white chocolate over the macaroni shells, and then sprinkle them with ground pistachios. Serve the macarons when completely cooled. Buon appetito! NOTE: You can keep macarons hermetically sealed in the refrigerator for 5 days, and in the freezer for about a month. Pistachio Flour -1 cup of pistachios in the food processor. However, you have to be extremely careful not to over process the mixture, otherwise the pistachio starts to turn into a paste, as you grind it out, and it releases oils. You want this mixture to be dry! #food #dessert #macaroons #pistachio #biscuits #cookies #recipe #seet #delicious #tasty #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Strudel with Poppy Seeds & Apples and Walnuts – Lena Fantastic soft and delicious strudel with two flavors, one with poppy seeds and raisins and the other with apples and walnuts. They are ideal for New Year and Christmas celebrations, as well as for Easter. The cake is regularly prepared in Serbia because it is also a traditional cake. This is one of my favorite recipe desserts, and I can tell you that I always prepare it this way. It is easy to prepare and ready quickly. I believe that you will like it and that you will enjoy every bite, because I have been reporting on these cakes for years. Follow the recipe. Ingredients : 42×32 cm casserole, easy, total time: 125 min. 20 servings For raising yeast: 250 ml lukewarm milk +1 teaspoon sugar + 1/8 teaspoon salt + 1 teaspoon flour 00 + 30 g fresh yeast For Dough: 580 g flour 00 + 30 g for work surface 1 egg yolk 1 egg 1 grated lemon peel 80 ml of oil 3 Tablespoons of sugar pinch of salt Apple and Walnut Filling: 4 apples peeled and grated 1 bag of vanilla sugar / 10 g 2 Tablespoons of sugar 100 g of finely ground walnuts Poppy Seed filling: 300 g poppy seeds 3 Tablespoons of sugar 160 ml of milk 70 g of chopped raisins + water Spread: 1 egg yolk 50 ml of milk coating brush Preparation: Prepare all the ingredients from the description. Soak raisins in water to soften and keep for about 30 minutes. Prepare the yeast rise: Heat the milk over a moderate heat. Milk must be lukewarm. Turn off the heat, add fresh yeast, a teaspoon of sugar, a teaspoon of flour, a pinch of salt. Stir until everything is melted. Leave on warm for about 20 minutes to rise the yeast. Preparation of Dough: During that time, beat one egg yolk, egg, sugar, a pinch of salt, lemon peel and oil. Pour the rising yeast into a bowl and mix well with the other ingredients. Gradually add flour 4 times. Mix with a mixer with a special spiral dough additive. When the dough starts to separate from the pan, transfer to a floured work surface and knead it for about 5 minutes with your hands. The dough should be smooth. Return it to a clean bowl and cover with a clean dishcloth, leave the dough to rise for about 1 hour. Meanwhile, prepare the filling. Or make yourself a coffee or cappuccino to relax. Walnut and apple filling: Pour the grated apples into a deeper pot, add sugar, vanilla sugar and cook for about 15–20 minutes on a moderately moderate heat, stirring constantly. Just before the end, add the grounded walnuts and mix well, cook for another 3 minutes. The filling must be compact with walnuts and a uniform mixture. Extinguish the fire and leave the filling to cool. Poppy seed filling: Put poppy seeds and sugar in a deep smaller pot and mix the ingredients, add 80 ml of milk and put on a slightly moderate heat to heat, if necessary, add the rest of the milk. Cook for about 10 minutes. Just before the end, add the chopped raisins, mix the ingredients well so that the filling is compact and cook for about 2–3 minutes. Extinguish the fire and leave the filling to cool. The poppy mixture must be compacted with raisins, that is, uniform. During this time, make the dough. Processing Strudel: After some time, take the risen dough out of the bowl, and work it out once more by hand, on the work surface where you sprinkled a little flour, form a ball and divide it into two equal parts. Take the first half of the dough, flour a little work surface. Rolling pin and roll out the dough into a rectangular shape, then turn the dough and roll it out as well, create it by hand as needed, the dough must be about 5 – 6 mm thick. Take the poppy seed filling and spread it all over the dough and the edges as well, flatten it well with a spatula or spoon. Twist the longer part into the roll with gentle movements and close the ends of the strudel so that the filling does not come out. Roll the rolls in this way lightly with your hands so that the lower part of the dough does not separate. Repeat with the other half of the dough and apply the apple and walnut filling. Transfer the almost twisted strudels to a 42 × 32 cm baking casserole, on which you have placed the baked paper. Form the strudels with your hands once more, straighten them if they are crooked and control the ends. Mix the egg yolk with a little milk and brush to apply the coating on the strudel top and sides. Leave to rest for about 20 minutes, cover with a clean cloth. Turn the oven to 180 °C and let it heat up well. When the oven is hot enough, add the strudel and bake for about 20–25 minutes. My oven is with a fan. When the strudels are done, take them out and cover them with a clean dishcloth and leave to cool. After that, you can sprinkle with powdered sugar over the cut cakes. Buon appetito! #food #dessert #cake #strudel #poppyseeds #raisins #apple #walnuts #delicious #thebest #recipe #best #recipe #easy #simple #tasty #foodblogger #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Roasted Potatoes in the Oven Since I have several recipes for making roasted potatoes, I can tell you that this one is one of my favorites, extremely tasty and so simple. Fantastically goes well with any roast or sauerkraut, sarma, etc. Follow recipe. Ingredients : easy, total time: 70 min., 6 servings 1 kg potatoes, cut into pieces 2 tsp ground red peppers 2 Tbsp lard or olive oil EVO 1 onion, finely chopped little salt and pepper 2 garlic cloves, finely chopped 400 ml chicken or beef broth 2 tsp rosemary ground 150 g bacon diced into thin sheets/ optional as you like Preparation: Prepare all the ingredients, as described above. If you want to add bacon to this roasted potato. Then pre-fry them until they are transparent, do not fry them too much. Put sliced potatoes for 10 minutes to cook in water, then strain them, put in a casserole mixed with fat, add other ingredients from the description, mix well, finally pour over beef or chicken soup and add ground rosemary, mix again. Bake in a preheated oven at 200 °C for about 35–40 minutes, stirring occasionally, adding water as needed! I didn't add it. After a certain amount of time, bake at 180 °C for another 20 minutes. When the potatoes are prepared like this, there should be a little thick sauce left. Potatoes prepared in this way go perfectly with grilled meat or steak, as well as sausages. Fantastically, goes well with sarma or podvarak - sauerkraut. Serve side dish with various meats and other side dishes. Buon apetito! #food #roasted #potatoes #oven #delicious #best #serbianfood #broth #foodblogger #recipe #easy #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pumpkin and Carrot Jam The jam tastes fantastic for those who like pumpkins and carrots, extremely healthy. It can be spread on pastries or used in cakes, whatever you want. You have to do this and try it. The taste is really phenomenal. It is easy to prepare and ready quickly. Pack them in sterile jars. And sterilize the fruit well before using it for 24 hours in water and baking soda. Follow the recipe. Ingredients : simple, total time: 40 min. 1.5 kg of pumpkin 1.5 kg of carrots 300-400 ml of water 3 pcs mandarins /grated rind 1 orange juice/and peel 1 lemon juice 1 bag of icing sugar with the addition of stevia 1 bag of jam fix 3: 1 Various powdered spices as desired: cinnamon, cloves, nutmeg, baking mix for cakes/ to taste sterile jars and lids Preparation : Slice the pumpkin, clean it of seeds, and grate it. Peel a carrot and grate it. Add a little water so that it does not burn and cook both foods for about 20 minutes, until softens. After that time, add the grated peel of the mandarin and orange. Blend the cooked vegetables and add the spices as desired. I have put 2 teaspoons of cinnamon, 1 clove and nutmeg. Put it all back on the fire to boil. Add jelly sugar with the addition of stevia and one 3: 1 jam to the boiling mixture. Stir for another 5–6 minutes. Finally, add the lemon juice, mix well and fill the sterile jars. Turn them 5 min. upside down on the lid and return to the right side. Cool and store in the pantry. Enjoy! How to sterilize jars and lids, read here! #food #jam #pumpkin #carrot #homemade #recipe #tasty #delicious #easy #foodblogger #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.