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Peking Duck in Home Recipe This is an original recipe for preparing Peking duck at home, the recipe is made according to the original recipe, the bearding procedure is not easy. Peking duck meat is very tasty, and you need a little more time for this wonderful meal. Follow recipe. Ingredients: medium, 6 persons, total time 3-4 h For the Duck: 1 whole duck, about 4 pounds/2 kg 1/4 cup maltose syrup or honey 2 tsp soy sauce 2 Tbsp kosher salt 2 tsp baking powder 480 ml /tall boy one beer, emptied and refilled halfway with water For the Mandarin Pancakes: 2 cups (10 ounces) all-purpose flour/ 280 g 2/3 cup (about 5 ounces) boiling water/160 ml 1/4 cup sesame oil/60 ml For the Plum Sauce: 1/4 cup sugar/50 g 1/4 cup distilled white vinegar/60 ml 8 Italian prune plums or 4 regular plums, split in half and pitted 1 Tbsp soy sauce 2 tsp grated fresh ginger 1 Tbsp Chinese chili garlic sauce To Serve: 6 scallions, white and light green parts only, finely sliced lengthwise 1 small cucumber, seeded and cut into 4-inch /10 cm long matchsticks Preparation: For the Duck: Dry duck carefully with paper towels and place on a wire rack set in a foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through the bottom of the breasts and slowly working your way up. Be careful not to tear skin. Combine maltose and soy sauce with 1 Tbsp water in a small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until the surface is completely dry with leathery appearance. Adjust rack to the lowest position and preheat oven to 350 °F/180 C. Bring 4 quarts water/3800 ml/ to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of the boiling water over the top surface of the duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over the second side. Allow duck to dry 5 minutes. Stand duck vertically by inserting a beer can into the cavity and place on a wire rack set in a rimmed baking sheet. You may need to break or remove the duck's tail to get it to stand. Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour. Reduce heat to 250 and continue roasting until fat stops dripping from the cavity, about 30 minutes longer. Carefully remove duck from beer can and transfer to cutting board. Allow to rest 10 minutes before carving. For the Pancakes: Combine flour and boiling water in a medium bowl and stir with a wooden spoon until a shaggy dough forms. Turn out on a floured countertop and knead until dough is smooth and elastic, about 5 minutes. Cut dough into 24 even pieces, about 1 Tbsp each. Cover with damp towel. On a floured surface, roll one piece of dough into a three-inch circle. Repeat with second ball. Using a pastry brush, coat the top of the first ball with a thin film of sesame oil. Place second ball on top of first. Roll balls together into 8 to 10-inch circle /20 cm -25 cm (the thinner, the better). Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to a plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel overcooked pancakes to keep warm and repeat with remaining dough balls. For the Plum Sauce: Combine sugar with 1 tablespoon water in a heavy-bottomed 2-quart sauce pot. Melt over high heat and continue to cook, gently swirling pan, until sugar is deep golden brown, about 3 minutes. Immediately add all vinegar in one go (sugar will bubble rapidly) and cook until sugar redissolves, about 1 minute. Add plums, soy sauce, ginger, and chili garlic sauce, reduce heat to medium low, and cook, mashing plums with the back of a wooden spoon until plums are completely broken down, about 10 minutes. Blend sauce with immersion blender or in standing blender until smooth. Transfer to small bowl to serve. To Serve: Carve duck, making sure to remove all skin, including skin on the back and legs. Spread one pancake with sauce, top with cucumber and scallion, and add duck meat and skin sparingly, arranging all ingredients in a vertical line through the center of the pancake. Fold up bottom quarter of pancake to center, then roll pancake, enclosing ingredients. Eat immediately. Buon appetito! #pekingduck #chinesefood #duck #recipe #homemade #food #foodblogger #tasty #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Cooking Cream Recipe Great recipe and if you have these 2 ingredients you don't have to buy cooking cream, from just 2 ingredients you will make a fine topping for pasta or add cream for some sauces, or possibly add some steaks. In this finished cream, you can add Parmesan, nutmeg, oregano, mushrooms and other spices, depending on what you need it for, and what you are making. All you require is a stick mixer and a deeper jug and these two ingredients. Follow recipe. Ingredients : for 500 ml cooking cream, very easy, total time: 15 min, 250 ml of milk with fat pinch of salt 250 ml oil Preparation : Pour the milk into a deeper jug from a stick mixer, and add a pinch of salt, then add the oil. Stir with a stick mixer, for about 10 minutes, until the cream becomes compact and thicker. As soon as the cream is ready, use it for your topping. With this recipe, half the milk is always half. Buon appetito! #food #sauce #creams #cream #cookingcream #homemade #simple #easy #recipe #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Valentino Biscuits with Nutella Easy and simple cookie recipe with Nutella or Jam. Delicious, soft and juicy and fragrant. You will make them enjoy. Follow recipe. Ingredients: very easy, total time: 60 min 500 g Flour 00 and more for work surface 2 whole egg 200 g soft butter into small pieces at room temp. 200 g powdered sugar pinch of salt 1 tsp vanilla extract 1sachet baking powder or 10 g 50 g fresh cream 1 lemon peel grated Spread: Nutella or strawberry or raspberry jam Preparation: Mix butter with powdered sugar in a mixer, then gradually add eggs, sour cream, a little salt, vanilla, and lemon peel. Then gradually add sifted flour with baking powder. Knead the dough with your hands into a smooth form and leave the dough in the fridge for 30 minutes covered. After that, roll out the dough and roll out the dough on a work surface to a thickness of 5-6 mm with a rolling pin. To shape the cookies into the shape you want, I used a round shape and a heart shape addition. The cookies must be paired because you will be combining them later. Arrange them in a baking tray lined with baking paper and bake in a preheated oven at 160 °C until golden brown. For me, the base is whole, and the upper part is open with a heart. When the biscuits are baked, leave them to cool a bit and coat them with Nutella or jam. You can sprinkle them with powdered sugar if you want. Buon appetito! NOTE: You can make these cookies at any time, but they symbolically mark Valentine's Day. You can choose the shapes yourself in any square or rectangular and round shape. #food #desserrt #biscuits #valentino #cookies #nutella #jam #simple #recipe #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Indian bread Naan These Indian Naan bread are not only delicious, but the dough is soft and fine, they are ideal for combination with kebab or burger, gyros, and you can also consume them like this with an ordinary dish. Once you make them, you will love them and make them constantly. It is very simple to prepare, but it is normal, as with any dough, to have to stand for a while in order for the dough to be generous, soft, and tasty. Follow recipe. Ingredients : simple, total time: 90 min. 1 teaspoon sugar 25 g of yeast 250 ml of warm water 1 teaspoon salt 150 ml Greek yogurt 260 – 300 g of flour 00 Naan spread: 100 ml of olive oil EVO 1 garlic/finely chopped 1 Tbsp fresh parsley/finely chopped Preparation: Put sugar and yeast in a warm water, mix well without lumps. Then add the risen yeast to the 250 g flour and add a glass of yogurt, a drop of salt and mix it all well. Knead into a smooth dough and add flour as needed. The dough must be soft, not hard. When you get a compact dough, make a ball, cover the bowl with nylon foil. Leave the dough to rest for about 20 minutes. Roll out the dough and cover the dough ball with your hands on the work surface. Slide it to push the dough towards you and away from you. Do it several times, so as not to spoil the dough ball, (throw the dough ball on the table and form and then slide, repeat several times), return it to the bowl again and let it stand for another 40 minutes. After the time has passed, take out the dough and divide it into many equal parts. Work out each part of the smaller dough with a rolling pin should be the size of your hand. Place on a pan with very little oil and bake the bun on both sides until golden brown. Serve in plates and coat with the help of a brush a spread of olive oil, garlic, and primrose. Buon appetito! #food #saltypastries #dough #indianfood #bread #breadrolls #naan #delicious #tasty #foodblogger #recipe #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Griliash Cake, 3 layers A beautiful and delicious cake known in Serbia as Grilijaš, a combination of chocolate and walnuts, is easy to prepare. You can make it on festive and festive days, and even for birthdays. The soft and hearty cake will delight you. Follow recipe. Ingredients : medium, total time: 90 min, 20 servings For 3 crusts in total, you need: 12 eggs 12 Tablespoons sugar 3 Tablespoons flour 360 g ground griliash (160 g sugar, + 200 g ground walnuts) Filling: 5 eggs 10 Tablespoons sugar 125 g chocolate 250 g butter 1 bag vanilla sugar/ 10 g Griliash for sprinkling: 200 g of sugar 150 g chopped walnuts Glaze: 150 g of chocolate 4.5 Tablespoons oil Preparation: Prepare the grills first : Melt the sugar over low heat like caramel — pour in the sugar, turn on low and let it melt, stirring occasionally and being careful not to burn. When melted, add ground walnuts. Serve on an oiled plate and when it cools, chop in a super chopper. Crust: For each crust: whisk 4 egg whites into solid snow. Add one at a time (a total of 4 Tablespoons of sugar), whisk well between each, add 4 egg yolks one by one and lightly combine them with the egg whites with a whisk. Mix lightly, add a Tablespoon of flour and 120 g ground griliash. Bake three such crusts in a square tray lined with greaseproof paper (tray 20 × 33 cm). All this for bark x 3 in total. Bake in a preheated oven at 180 °C, until the crust turns brown, check the crust with a toothpick if it is ready. For Filling: Whisk 5 whole eggs with sugar and vanilla sugar, and finally add chocolate. When the filling has thickened well, turn off the heat and leave to cool. Add the already whipped butter to the cooled filling and mix the cream well with a mixer. Specially prepare another griliash for sprinkling the cake by melting the sugar like caramel and this time adding chopped walnuts to it. Pour onto an oiled plate, and when cool chop but not too much. Fill the crust with the prepared filling and sprinkle each one generously with grill. Coat the top crust with the filling, as well as the complete cake on the side. Leave to cool a bit in the fridge and then apply the chocolate glaze. Decorate the edges of the cake with the remaining grill. Stick griliash around the edge of the cake. For the chocolate “border”, whip 100 g of butter and 100 g of melted chocolate until foamy, then decorate the edges of the cake with a star-shaped syringe. Chocolate glaze: Melt the chocolate and oil over a low heat, mix and apply with a long wide knife over the cooled cake. If the chocolate glaze hardens before you align it nicely, you can apply another layer of glaze later (when the previous one hardens), or use a spray with the smallest opening to make patterns of melted chocolate. The cake will be beautifully decorated in this way, and you will not notice how the icing is made. Pour the chocolate into a cake syringe with a smaller opening and decorate by making corneli lace. Allow the cake to cool for a couple of hours. Buon appetito! #food #dessert #grilijas #grilijash #dessertlover #recipe #delicious #3layers #homemade #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Honey Cake - Medovik Torta This cake is originally from Russia, it is also prepared a lot in Serbia from the time of 1800 during the reign of Tsar Alexander, a soft cake and delicious, here is a recipe for how to make it. This is one of the most favorite cakes in Serbia. Follow recipe. Ingredients: medium, total time: 1 h 40 min., 20 serving 475 g of flour 00 90 g of butter 170 g of chestnut honey or forest honeydew 2 eggs 1 Tablespoon of vodka 2 teaspoons of baking soda 220 ml of whole milk 160 g of acacia honey a pinch of vanilla powder 500 g of mascarpone Preparation: Biscuits are the most important part of this cake, and it is very important that you prepare them well. Crust: Put 60 g of butter in a deep metal bowl placed on a pot with boiling water. Leave it to dissolve completely, then add 170 g of dark honey (chestnut or forest honey), 2 eggs, a spoonful of vodka, mix it all well with a hand whisk until you get a smooth and homogeneous mixture. The mixture must not be overheated, remove from the heat before boiling. Pour the mixture into a larger bowl, add 2 teaspoons of baking soda, whisk with a mixer until the volume doubles. Then immediately after that add 1/2 flour with constant stirring. As soon as the mixture becomes thick, add the remaining flour. Mix with a mixer with a dough additive or spatula. After that, start mixing with your hands. Transfer the dough to a work-floured surface and knead with your hands until you get a smooth dough that does not stick to your hands. When the dough is nicely smooth and compact, form a ball and wrap it in foil. Allow to cool to room temperature. In the meantime, make a Condensed Milk . Pour 220 ml of milk and 160 g of honey into a deep pan. Add a pinch of vanilla powder and 30 g of butter, combine well. When the mixture starts to boil, leave it for another 15–20 minutes, to cook with constant stirring, until you get a nice brown cream. When the condensed milk is done, turn off the heat and leave it to cool completely. (If you want, you can use about 180 g of fine granulated sugar instead of honey.) Processing: When the dough has cooled, remove the foil well and divide the dough into 9 equal parts. Roll out each piece of dough on a floured work surface to a thickness of 3 mm and a circle large enough to cut a 20 cm disc, take a mold to help, and you can cut the dough with a knife. Set aside the leftovers from the dough. Bake the crusts in a baking tray lined with parchment paper. One or two at a time in a preheated oven at 180 °C for about 6–7 minutes, until golden brown, depending on the oven. Monitor. Repeat procedure for all 9 layers. When the crusts are all done, take them out and leave them to cool completely. Repeat the procedure for leftovers, of the dough as well, don't worry about the form because the others will crumble. It is important that you have 9 forms of bark correct. When the leftovers of the dough is baked, leave it to cool and then put them in plastic wrap. After that, work them out roughly with a rolling pin over the bag so that you get an uneven, crumbly and dusty mixture. As soon as the condensed milk has cooled, prepare the cream: Whisk 500 g of mascarpone with condensed milk and honey, until the mixture becomes quite creamy and liquid and set aside. Place the baked paper on the serving tray. Place the first crust on it. Coat with 2–3 tablespoons of large cream, then place the second crust on top and spread with 2–3 tablespoons of cream, pressing lightly, if the cream comes out on the side, don't worry to be. Proceed in this way with all 9 layers, then spread the remaining cream on the last layer as well, leveling the cream spilling out along the perimeter of the cake with a spatula. Cover the cake with crumbled biscuits, both on top and on the sides. Soak the pages with some cardboard. When the cake is done, transfer it to the fridge and leave it overnight. This way, the cake will soften and blend better with the cream. Serve the cake. You can keep it in the refrigerator for 3–4 days. Buon appetito! #food #dessert #cake #medovik #medeni #torta #dessertlover #honey #recipe #foodblogger #blog #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lasagna with Sausage and Pumpkin Traditional Italian dish originates from Emilia Romagna, with pumpkin and sausages. It is very tasty and juicy. Follow recipe. Ingredients: medium, total time: 1 h 40 min., 4 persons For the Base: 500 g egg pasta for lasagna 1 medium pumpkin, cleaned, diced 4 sausages, crushed 1/2 glass of white wine 200 g of Parmesan cheese, grated nutmeg to taste Béchamel sauce: 20 g of butter 30 g of flour 00 1/2 glass of milk nutmeg, grated to taste Preparation: Cook the sausage and peel the skin, roughly chop it finely with a knife and put it in heated oil to fry a little to release its fat. Then remove from the heat, place on a kitchen towel to drain the fat. When the fat has drained, put the minced sausage on the fire again and cook with white wine for about 15 minutes. When it's done, set it aside. Wash and clean the pumpkin from the seeds and cut into larger cubes and wrap each one separately in aluminum foil and bake in a preheated oven at 200 C for about 60 minutes. Béchamel sauce: Prepare béchamel, look here, use the amount from this recipe of course. When you have baked the pumpkins, cut it into small pieces, blend or propagate and place in a bowl. Add 1–2 tablespoons of béchamel and stir. Set aside. Add a little nutmeg to the sausage and stir. Put in a bowl on the side. Grease the bottom of the pan with béchamel and place the first layer of pasta on it. Cover with a mixture of pumpkin and sausage, add Parmesan and cover with more pasta. Repeat the process for two more layers in the same order. Drizzle with the rest of the béchamel sauce, and finally, sprinkle with Parmesan cheese and bake at 180 °C for 40 minutes. After the time has elapsed, increase the temperature to 250 °C and bake for another 10 minutes. Serve pumpkin and sausage lasagna hot. Buon appetito! #food #lasagna #pasta #sausages #pumpkin #italian #recipe #foodblogger #italianfood #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fried Chicken in Yogurt Lately, I've been avoiding flour, so I've come up with another way to fry white chicken meat without being very high in calories. In this recipe, it's important that the yogurt is thick and that is the Greek one the best for this recipe. The chicken is phenomenally delicious, and I believe that you will like it is not only because of the taste, but also because it is very simple to make and be ready quickly. The chicken is both crispy and soft on the inside. Beautiful crunchy soft chicken, as I adore. Follow recipe. Ingredients : simple, total time: 35 min, 4 servings 900 g chicken breast/ cut into strips 2 cm wide 200 ml Greek yogurt 1 full tsp ground red pepper 1 full tsp oregano 1 tsp salt 1 tsp pepper 1 tsp turmeric 1 egg pretzel 350-400 ml of oil Preparation: Wash the chicken breasts and cut them in half In the middle. Then cut them into 2 cm thick strips, and place them on the side. In a deep bowl, pour yogurt, egg, turmeric, salt, pepper and mix the oregano well until the mixture is even. Then add the red ground pepper and stir well again. Roll the sliced chicken into strips and leave in the fridge for 20 minutes. Pour a 350-400 ml of oil into a deeper pan and wait for it to heat up well. Pour the pretzels into a plate. Drain the chicken that you have rolled well in the mixture and roll it well in breadcrumbs on all sides. Put to fry in hot oil and wait for it to brown well on all sides. Arrange the finished chicken on a kitchen towel to soak up the fat. This chicken is fantastically accompanied by baked potatoes, mashed potatoes or some green vegetables as a side dish if you like. You can serve with a slice of lemon or mayonnaise. Serve warm. Buon appetito! #food #maindishes #fried #chickenbreast #chicken #yogurt #simple #recipe #delicious #serbianfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zucchini Cream Soup Beautiful and delicious creamy zucchini soup that is quick and easy to prepare, you only need half an hour to enjoy this wonderful creamy soup. It is extremely healthy and necessary, especially in winter days. I believe that you will like it and that you will enjoy it. Follow recipe. Ingredients : simple, total time: 40 min., 6 servings 600 g zucchini 300 g of potatoes 80 g onion 1–2 cloves of garlic 100 ml of cooking cream 1.5 liters of water 2 Tbsp butter 2-3 Tbsp lemon juice 1/2 Tsp Vegeta salt and pepper to taste Preparation: Heat the butter and lightly fry the chopped onion. Then add sliced zucchini and stir briefly. Add sliced potatoes, 1 liter of water, dry spice/Vegeta and cook for about 20 minutes. Finally, add the crushed garlic and season to taste. Cook another 2–3 minutes. Extinguish the fire. Blend the cooked vegetables with the help of a stick mixer, add the rest 500 ml of the water, 100 ml cream and lemon juice, and boil them all together briefly. You can serve zucchini cream soup with diced mozzarella. You can add a few drops of balsamic vinegar to the soup instead of lemon juice. Buon appetito! #food #soup #soup #cream #zucchini #healthy #healthyfood #easy #recipe #food #italianfood #foodblogger #homemade #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Puff Pastry Dessert with Ricotta and Chocolate The perfect Sicilian dessert that is prepared quickly and easily. All you need is a couple of groceries, and you will have a wonderful dessert on the table. Follow recipe. Ingredients: simple, total time: 30 min. 8 servings 2 packs of puff pastry / 1 piece 50 g melted butter 200 g ricotta 200 g powdered sugar 80 g chocolate drops Preparation: Take the puff pastry and cut it into 3 equal parts on the work surface, then coat each dough with melted butter with the help of a brush. Stack the dough on top of each other and then roll it into a rolling pin and put it in the fridge to stand for 30 minutes. While the dough is in the fridge, whisk the ricotta cream, powdered sugar, mix well with a spoon and finally add the chocolate drops, and stir again to make the cream even. Take the cooled dough out of the fridge and cut it to a thickness of about 1.5 cm. Then form each part of the cut dough with your hands in a circle, make a small slight indentation and thin the dough (so that you get like a Chinese miniature hat). Then fill the dough with 2 teaspoons of filling, and join the sides so that you get a triangle shape. Spread them on a baking tray on which you have placed the baked paper. Bake in a preheated oven at 180 °C for about 15–20 minutes. Take the finished pastries out of the oven and leave them to cool completely, then sprinkle with powdered sugar. Buon appetito! #food #dessert #sweetpastries #puffpastry #ricotta #chocolate #desserrt #dessertlover #simple #recipe #foodblogger #delicious #italian #sicilian Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Lentil and Avocado Salad A wonderful and healthy simple salad of lentils and vegetables, easily prepared. Follow recipe. Ingredients : simple, total time 30 min. 2 servings 1 larger avocado 100 g cooked black lens / or corn 3 cloves of garlic 4 stalks of spring onions 1/4 yellow, red and orange peppers each 2 Tablespoons finely chopped parsley cherry tomatoes a dozen 1 lemon juice or to taste 1 Tablespoon avocado oil or that you use sea salt and freshly ground pepper to taste if you like, you can add 1 fist peanuts and 1 chili pepper olive oil EVO to taste Preparation: Clean the lentils- If you don't have a black lentil you can use whatever you have, wash with cold water and pour with water, to which you have added a little salt and cook. Be careful not to overcook, but to cook al dente. While the lentils are cooking, wash all the vegetables and chop them into smaller cubes. Mash the garlic and cut the young onion into thin rings. Squeeze the lemon, add pepper and sea salt and oil and whisk with the wire. Cut the avocado into smaller cubes and the tomato into small pieces. If you are not using the salad right away, clean the tomatoes from the seeds and cut only the flesh. Drain the cooked lentils and rinse with cold water. Put all the ingredients in a large bowl and pour over the lemon juice, mix, try if you need more salt and pepper. Serve in avocado baskets, you can also add toasted bread. Buon appetito! #food #salad #lentil #avocado #healthyfood #recipe #foodblogger #simple #easy #healthyfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Gyoza Dumplings Fantastic oriental dumplings with pork and Chinese cabbage filling with the addition of Chinese ingredients sauce. Very tasty and juicy, this recipe will delight you. Follow recipe. Ingredients: simple, total time: 30 min, 3 servings 1 leaf Chinese cabbage/100 g 250 g ground pork/8.8oz 1/2 chopped long onion 1 clove chopped garlic 1 Tbsp sesame oil 1 tsp soy sauce 1/2 tsp ground black pepper 14 big Gyoza wrappers, see recipe here cooking oil For dipping: soy sauce vinegar La-Yu / Raayu /Chinese spicy sauce if preferred Preparation: Boil water in a large pot. Add Chinese cabbage from the stem end and boil for about 1 minute. Drain and soak in cold water (or use running water) to cool. Squeeze to remove the excess water (can use a paper towel), then finely chop. Put the chopped Chinese cabbage and other ingredients( pork, onion, garlic, sesame oil, soy sauce, pepper) in a bowl. Mix well by hand (or back of a spoon is okay) until all ingredients are combined, and the mixture is smooth. Lay a gyoza wrapper in your palm and put a spoonful of filling in the center. Put water along the edge of the wrapper with your finger, fold in half, make small folds in the front side of the wrapper and seal. Heat cooking oil in a frying pan. Put the gyoza in and cook on high heat until the bottoms turn brown. Turn the heat down to medium, add 50 ml of water (or about 1/3 of their high), cover and steam the gyoza on med-high until done. Uncover and cook on high until the water is gone and the bottoms of the gyoza are crisp. Serve with a mixture of soy sauce, vinegar, and a drop or two of la-yu if preferred. Of course, it goes great with white rice! Serve warm. NOTE: To dip, place the ingredients as you like in one smaller, deeper bowl. You can combine these Japanese dumplings with side dishes, as you like best with rice. To make the Gyoza dumplings, see the recipe here. Make folds on these dumplings, that's their original look. You will achieve that by holding the dough in your left hand, and you will literally fold the joining page with your right hand over the joined side, just like when you make folds on a dress. #food #maindish #dough #gyoza #japanese #chinese #dumplings #food #recipe #simple #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pumpkin Lasagna Healthy and tasty Italian pumpkin lasagna dish, very juicy, tasty and fragrant, easy to prepare and quick to finish. Follow recipe. Ingredients: medium, total time:60 min, 4 persons 500 g lasagna pasta 1.2 kg pumpkin pulp already cleaned 100 ml vegetable broth 50 ml extra virgin olive 3 sprigs rosemary/ finely chopped salt to taste black pepper to taste 40 g Parmesan cheese 2 cloves garlic/ finely chopped 250 g Provola italian cheese or other smoked cheese, grated For the Béchamel Sauce: 500 ml milk 50 g butter 50 g flour 50 g nutmeg to taste Preparation: Prepare all the ingredients as described above. Half the pumpkin and remove the seeds, peel the peel, and then cut into cubes. Take rosemary and wash, dry and chop finely, also chop garlic finely. Pour olive oil into a deeper pan and add the garlic to fry together with the rosemary over a slightly moderate heat. As soon as the garlic turns yellow, you can remove it. After that, reduce the heat and add the boiled broth and let it simmer for 5 minutes to absorb the smell of rosemary. Then add the diced pumpkin, season with salt and pepper to taste and increase the heat a little and stir constantly. When the pumpkin has softened a bit, add another ladle of soup and reduce the heat, cover the pan and let it cook for about 15 minutes. If necessary, add boiling broth, until soft. While the pumpkin is cooking, make the béchamel sauce. See here the recipe for béchamel how it is made , the quantity is from this recipe. When you are done with the béchamel and pumpkin topping, you have everything ready for lasagna. Take a 20×30 cm baking tray and pour a little béchamel on the bottom, then stack the lasagna paste next to each other so that there is no free space and pour over the pumpkin topping. Arrange a new layer of béchamel, then diced pumpkin and provolone. Then create a new layer of lasagna and béchamel. Repeat this process several times until you have used up all the material (béchamel + lasagna paste + pumpkin topping + béchamel + Provola Italian cheese.) Make sure that the paste is on top and with the rest of the béchamel. Pour over the lasagna and turn the pan in a circular motion so that the béchamel penetrates into each part of the pasta, if necessary, shake it a little. Sprinkle with grated Parmesan cheese. Put the lasagna to bake in a preheated oven at 180 degrees, 30 minutes. Finished lasagna, leave for 10 minutes to cool, then cut into cubes and serve with grated Parmesan cheese. Buon appetito! #lasagna #pumpkin #Parmesan #cheese #italian #food #recipe #maindishes #pasta #homemade #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sponge Cake with Walnuts A beautiful cake with walnuts that is very easy to prepare. I believe you will enjoy every bite. Follow recipe. Ingredients: simple, total time: 60 min., 10 servings Dough: 250 g butter, softened/ or 1 cup 200 g sugar/ or 1 cup 190 g flour 00/ or 1 and 1/2 cups 2 teaspoons baking powder 1 teaspoon salt 4 eggs, lightly beaten 80 ml milk/ or 1/3 cup 2 teaspoons vanilla extract 140 g chopped walnuts/ or 1 and 1/4 cups Frosting: 150 g softened butter, room temperature/ or 5 oz 300 g powdered icing sugar /or 2 and 1/2 cups, you can add more if you like sweeter /control it 1 teaspoon vanilla extract Preparation: Dough: Preheat oven to 160 °C (325 F). Spread and flour two round 20 cm (8-inch) cake tins. Put the baked paper on the bottom. Mix sifted flour, baking powder in a bowl. Blend the walnuts coarsely. In a plastic bowl, whisk the eggs and add the vanilla. In another bowl, whisk the butter that has stood at room temperature with sugar until it becomes a fluffy and light mixture, the cream must be whitish. Stir for about 7 minutes. Gradually add the egg mixture to the butter and mix constantly with a mixer. Then gradually add flour mixed with baking powder and salt. When you have mixed the mixture well, add the walnuts gradually at the end and mix the mixture with a spatula. Combine the mixture well. Transfer the mixture to molds for about 30–35 minutes at 160 °C. If you don’t have two of the same molds of that size, bake out twice and divide the mixture in half. Check the dough with a toothpick. When the cake is done, leave it to cool a bit, and take it out of the mold and turn it over. Allow to cool completely before frosting. Cream: In a deep bowl, pour powdered sugar and add softened butter and mix with a spoon and combine the ingredients, then pass with a mixer, whip the cream to a froth and add the vanilla aroma. The cream must be sparkling and soft, try the taste of the cream, if you want, add more powdered sugar, and mix again. Processing: When you have combined the cream and crusts have cooled completely, place the first crust on the decorative tray, spread the cream well, flatten the filling with a cake knife. Then put the second crust on the cream, coat the whole cake with cream. Sprinkle with walnuts on top of the cake and refrigerate for 2 hours. When decorating cake, you can also use whipped cream as a decoration, with a cake syringe to do patterns as you like. Buon appetito! #food #dessert #cake #spongecake #walnuts #easy #simple #recipe #foodblogger #homemade #dessertlover #cakelover #foodie #foodlover #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.

Carrot Jam with Orange Fantastic recipe for carrot and orange juice, extremely tasty and a great addition to cakes and pies. It's easy to prepare, and it's done quickly. If you want, you can put one orange roll in the jar, and it will give it an even better smell and aroma. The previous sterilization of the fruit must be done with the help of baking soda and water, standing in water for 24 hours. For sterilizing jars, look here instructions. Ingredients : simple, total time: 120 min 1 kg of carrots 6 oranges 4 lemons 2 bags of Jam fix Super 3: 1 2 tsp of cinnamon/ or to taste 100 g of sweeteners syrup Preparation : Clean the carrots, cut them into thick circles and cook with 700 ml of water for about 30–40 minutes on moderate low heat. When the carrots are cooked, blend into the cream. Mix the jam fix with the 4 Tbsp sweetener in the form of a syrup. Add freshly squeezed orange, lemon juice to the blended carrot, add the remaining sweetener and return to the heat to cook. When it starts to boil, add the jam fix mixed with 4 tablespoons of sweetener syrup and cook for another 2–3 minutes, stirring constantly. At the end, add cinnamon and mix well. Pour the finished jam into sterile jars and close with an airtight lid and turn the jars upside down for 5 minutes. Leave in a dark and cool place. This jam is extremely healthy and great as an addition to some cakes and pies. NOTE: You can add 1 slice of orange to the jar, previously sterilized, it will give better fragrant and taste! #food #jam #carrots #orange #cinnamon #delicious #tasty #easy #recipe #homemade #foodbloger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Shrimp Cream Risotto Fantastic Italian specialty risotto in shrimp cream, wonderful Mediterranean taste that will delight you. In addition to this dish, you will also get a phenomenal soup to which you can add pasta in addition to vegetables, I believe you will enjoy this dish. Follow recipe. Ingredients: cup is 250 ml, easy, total time: 45 minutes 2 Tablespoons olive oil 6 larger shrimp 5 cherry tomatoes, in one piece 1 big carrot, chopped into pieces 1 celery stalk, finely chopped 1 Tablespoon celery leaves, finely chopped 2 Tablespoons parsley / finely chopped 25 g butter 1 cube of soup 1 onion / chopped in the evening quarters 2 cloves garlic / cleaned in one piece for soup 2 garlic cloves finely chopped for risotto 2 Tablespoons tomato sauce salt and pepper to taste 1 and a half cups of rice 800 ml of water for soup 100 g of cleaned mussels Preparation: First prepare all the ingredients from the description above. Pour water into a deeper medium pot, add a soup cube and add all the cleaned and washed vegetables and cube for soup. After boiling, add shrimps and let it cook for about 10 minutes. After that, strain and set the vegetables aside, and separate the shrimp. Pour a little olive oil into a deeper pan and wait for it to heat over a moderately low heat. Add the rice and fry for about 1–2 minutes, then add 1 cup of water and continue to simmer the rice for about 10 minutes. When the water has almost evaporated, add 2 ladles of soup and stir again. When the rice is swollen, add 2 more ladles of soup, add 2 shrimps and peeled mussels, 2 Tablespoons of tomato sauce, add a little soup as needed, add salt and pepper to taste and stir, let it cook for about 10–15 minutes. Just before the end of 2 minutes, add butter, finely 2 chopped garlic and stir well, turn off the heat and sprinkle with fresh primrose leaves. The risotto must not be overcooked and very swollen, there must always be some liquid! Serve the rest of the shrimp with the risotto. You can use the rest of the soup and vegetables you have left, for 3–4 servings If you have any shrimp legs left, remove them first, add a little liquid from the soup to the remaining vegetables and blend. Then add to the soup, if you like to add the fine pasta which you love, cook them for about 2–3 minutes. Finally, sprinkle with primrose leaves and celery leaves. In that way you will have time spent and two good and tasty meals. Serve warm. Buon appetito! #food #maindishes #sidedishes #fishandseafood #seafood #mussels #schrimp #cream #risotto #healthyfood #foodblogger #delcious #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Oyster Soup Beautiful, healthy and delicious oyster soup in a simple and easy way to prepare. Follow recipe. Ingredients : simple, total time: 35 min. 4 serving 70 g of butter 50 g flour 900 ml of fish broth 12–14 pieces taken out of the shell 2 Tablespoons fresh chopped parsley 1 lemon cut into quarters to serve salt and pepper to taste Preparation: In a large pot, heat the butter and add the flour, stir for 2 minutes with a wooden spoon. Gradually add to the broth until it thickens, stirring constantly. When the soup is well combined, add the oysters and leave to cook for no more than 3–4 minutes. Check and add salt as needed. Sprinkle with primrose and serve with quarters of lemon. Buon appetito! NOTE: If you want, you can add some vegetables. This is a light and dietary soup that is quick to prepare. #food #oyster #soup #easy, #simple #tasty #delicious #healthy #food #healthyfood #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pumpkin Purée Healthy and tasty pumpkin purée, that you can serve with any meat or fish, can be used for soups or stews. It is easy to prepare and ready quickly. Follow recipe. Ingredients : very easy, total time:35 min., 4 servings 1 pumpkin / cleaned, cut into larger pieces 2-3 Tbsp olive oil 1/2 teaspoon salt pepper to taste 15 g butter Preparation: Peel a squash, grate it and cut it into large pieces. Put it in a pan and pour a little olive oil over it, add salt and pepper to taste. Put in a preheated oven, bake at 200 °C for 20 minutes. When the pumpkin has softened, take it out and let it stand for about 10–15 minutes, then work the pumpkin with a blender and add a little butter, so that you get a nice purée mixture. You can serve this kind of purée with meat and fish dishes, toast, or as a leftover you can use it for soup, risotto, or pasta. Buon appetito! #food #purée #sidedish #pumpkin #pumpkinpuree #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.

No Bake Lime Mango Cheesecake Soft and sparkling mango cake that does not bake and is ready quickly. A fragrant and irresistible cake that you must try. Follow recipe. Ingredients: easy, total time: 60 min., 15 servings For the Crust: 60 g unsalted butter (1/2 stick), melted /or 1/4 cup 140 g Integral Crackers / 5 ounces / 2 Tbsp dark brown sugar For the Filling: 7 g - 1 packet granulated gelatin or 1/4-ounce 60 ml hot water (120 to 140 °C) / 1/4 cup 240 ml heavy cream / 1 cup 200 g granulated sugar / 1 cup 225 g packages cream cheese, cubed, at room temperature / 2 (8-ounce 120 ml canned unsweetened, puréed mango pulp / 1/2 cup 1 lime, peel and juiced 1/2 tsp ground cardamom For the Glaze: 7 g -1 packet granulated gelatin / 1/4-ounce 60 ml hot water (120 to 140 C) / 1/4 cup / 240 ml canned unsweetened puréed mango pulp / 1 cup 2 Tbsp granulated sugar 1 tsp lime juice and 1 tsp peel Preparation: Coat the sides and bottom of a round mold measuring 23 cm or 9 inches well with butter Then line with baking paper and coat again with butter. Leave the mold in the refrigerator. This helps to firm the butter and make the cake easier to release. Start the crust: Stir the integral biscuits into the food processor until they become a fine powder. Add brown sugar and combine well, then add melted butter and pulse again until completely combined. Transfer the mixture to the prepared pan and press with your fingers or a glass into an even layer. Put the mold in the refrigerator for 30 minutes. Prepare the filling: Add 60 ml of water or 1/4 cup of room temperature to a small, wide bowl, sprinkle the gelatin over the water and let stand for 5 minutes, until the gelatin granules swell. Pour 1/4 cup / 60 ml of hot water over hydrated gelatin and stir to dissolve. As the gelatin hydrates, add the thick cream and 1/2 cup / 100 g of sugar to the mixer bowl with the whisk and mix on medium speed until the cream gets firm peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside. Clean the mixer additives and add the cream cheese and the remaining 1/2 cup / 100 g sugar and whisk over medium-high heat until smooth, light and fluffy, about 5 minutes. Transfer to a bowl. Add the mango pulp and lime juice and beat on medium-low heat, gradually increasing the speed to medium-high. When the cream has combined well for about 2 minutes. Stop the mixer and transfer to a bowl. Add the gelatin mixture and stir on medium heat until completely combined. Add whipped cream, lime zest and cardamom to the cream mixture. Stir the cream into the mango mixture until well combined. Pour this mango mixture over the cooled crust, and flatten the top with a spatula or cake knife. Return the mold to the refrigerator and refrigerate for 30 minutes. While the cheesecake has cooled, prepare the icing. Glaze: Add 60 ml of room temperature water or 1/4 cup / to a small wide bowl, sprinkle the gelatin over the water and let stand for 5 minutes until the gelatin granules swell. Pour 60 ml of boiling water or 1/4 cup / over hydrated gelatin and stir to dissolve well. In a separate medium bowl, whisk the mango pulp with the sugar. Whisk the gelatin mixture. Add 1 teaspoon of lime juice and 1 teaspoon of lime zest and whisk to blend well. Pour this mixture over the top of the cheesecake, turn the pan over evenly, cover the top of the pan with plastic wrap. Cool the cheesecake until the gelatin layer is completely firm and firm, at least 6 hours until overnight. Buon appetito! NOTE: When ready to serve, remove the plastic wrap and carefully release the cheesecake from the mold. Cut the cheesecake with a sharp, serrated knife. For the cleanest slices, wash the knife with warm water and wipe with a towel between each cut. #food #dessert #dessertlover #cheesecake #mango #lime #easy #simple #homemade #delicious #tasty #receip #foodblogger #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken with Broccoli Chicken with broccoli in soy sauce gives a nice note, and you can combine it with white rice or possibly with another side dish of vegetables if you want. A tasty, irresistible and healthy meal full of vitamins and proteins that we need during the day. It is easy to prepare and will be ready soon. While you are preparing this dish, it isn't bad to prepare a white rice side dish, here is the recipe for how to make it , I love this dish. Follow the recipe. Ingredients : cup 250 ml, easy, total time:40 min., 4 servings 900 g diced chicken breast/cut into bite-sized cubes 500 g of mushrooms chopped into leaves 500 g broccoli/ cleaned of medium-sized flowers 5 cloves of garlic/finely chopped 2 Tablespoons ginger powder 4 Tablespoons sesame oil or other 1/2 cup soy sauce 2 Tablespoons brown sugar 2 cups chicken broth 1/2 cup flour 1 Tbsp of sesame seeds pinch of salt pinch of pepper 1 cup and 1/2 rice / optional Preparation: Prepare all the ingredients as described above. Fry the chicken, which you have cut into bite cubes, in very little oil, until it turns brown on all sides. Then take them out of the pan with a larger fork and put them in a bowl. Pour the oil into the same pan again, then put the chopped mushrooms on the leaves, add the broccoli and mix well. Cover the pot and cook for about 15 minutes, and stir occasionally until the broccoli and mushrooms are soft, then take them out and place in a bowl. In the same pan, pour a little oil and add finely chopped garlic and fry until it releases the smell for about 20 seconds, all done over a moderate heat. Then add ginger powder, sesame oil, sesame seeds and soy sauce, mix well, add brown sugar, and mix again. Then immediately add the chicken soup and flour mixed with a little water without lumps, mix everything well, cook until you get a thick creamy composition. Season with salt and pepper to your taste, I put a very little. When it has become creamy add the chicken, stir and then after 1 minute add the broccoli and mushrooms, stir and simmer for about 1-2 minute. I regularly make chicken prepared in this way with Chinese white rice . I believe that you will love this recipe because it is a real pleasure to consume it. Buon appetito! #food #chicken #maindishes #boccoli #soysauce #rice #healthfood #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.