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Plum Jam A wonderful homemade plum jam that is simple and easy to make, the rule is that the sugar should be about 300 g per 1 kg of plums, of course depending on how sweet you like it. So when cooking, try to control the taste of the marmalade, so if you like less sugar, leave it as it is, do not put under 250 g, because then the jam loses its taste and density. With this recipe, you can also use jam for some cakes, strudel, biscuits, croissants or for pancakes, etc. Follow the recipe. Ingredients : simple, 2 jars of 450 g 1 kg plums/ cleaned and washed 250-300 g sugar/depend on taste Preparation : Wash the plums, clean them from the stems, and cut them in half. Remove the pits, put them in a large cooking pot and add about 250 – 300 g of sugar, depending on how sweet you like it, mix everything well, then mash until the fruit releases juice. Leave covered overnight or for several hours. After that, put the plums and cook them on low heat until they thicken. Pour the jam into sterile and still hot jars. See the procedure in more detail about sterilizing jars here! Buon appetito! #food #jam #plum #plums #sauce #creams #house #homemade #winter #cooking #delicious #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Truffle Balls A beautiful dessert made of chocolate and cocoa with raisins, walnuts and hazelnuts, it is easy to prepare and ready quickly. Follow recipe. Ingredients : simple, total time: 30 min., standing: 30 min, 30 balls 250 g of chocolate with a higher % of cocoa 60–70 1/4 teaspoon of salt 150 ml of sweet cream 1 spoon of honey 90 g of raisins (cranberries, dried apricots) 50 g of walnuts 50 g hazelnuts or (pistachios, almonds) 30 g of softened butter 100 g unsweetened cocoa Preparation: Chop the chocolate into small pieces so that it melts more easily. Leave it in a small pot in which you will melt it. Finely chop the raisins and walnuts. Heat the sweet cream and honey on a slightly moderate heat until it boils, then turn off the heat. Pour the hot cream over the chocolate, and wait for everything to melt. Then mix everything well with a spatula or whisk, while doing this, add a little salt. When everything has melted, add walnuts, raisins, hazelnuts and softened butter. Mix everything by hand until the ingredients are well combined. Leave the resulting mixture in the refrigerator to set 20-30 min Scoop out the cooled mixture with a small spoon and make smaller balls, the size of a larger marble. After that, roll them in unsweetened cocoa and shake them a little, put them on a tray. Repeat the process until you use up all the material. Store them in a cool place and serve the balls at room temperature. Buon appetito! #food #dessert #truffle #balls #chocolate #cocoa #raisins #hazelnuts #nuts #walnuts #simple #recipe #homemade #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pheasant Soup Beautiful, delicious pheasant soup with the addition of vegetables and sour cream for cooking. Follow recipe. Ingredients: simple, total time: 90 min 1 pheasant/ small 2 carrots 2 potatoes 1 primrose root 1 parsnip 1 stalk celery 4 – 5 pepper grains 1 handful noodles 1 onion 1 Tbsp dry spice/Vegeta or 1 soup cube salt to taste 1 Tbsp weed dill 1-2 Tbsp fresh parsley 1.5 liter water For Spray: 150 g sour cream for cooking eggs – 2 yolks Preparation: Pour cold salted water over the well-cleaned bird and cook for about 180 minutes on a low heat, removing the foam until it clears. If desired, you can also add one pork bone to make a stronger broth. When the meat is cooked, take it out and put it on warm, and add finely chopped vegetables to the broth and cook until done. Separate the meat from the bones, tear it off and return it to the other ingredients, put the soup to boil and remove from the heat. Add noodles 3 minutes before the end and cook until soft. Stir in the egg yolks, sour cream well until it becomes a compact mixture. In a thin stream, pour the mixture, and mix well. Before serving, sprinkle with a little finely chopped parsley and spice. Buon appetito! #pheasant #soup #stew #delicious #tasty #homemade #recipe #food #foodblogger #hunting #stew Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Green Tagliatelle Here is a nice recipe for making green spinach tagliatelle. They go fantastically with Pesto Genovese, of course, where Parmesan cheese is always present, you can't do without it. Pesto Genovese is ready-made from "Barilla" to buy in the store if you don't have time to prepare it. It is very healthy and goes well with any pasta. Tagliatelle can also be made with tuna and salmon . Follow recipe. Ingredients: simple, total time: 60 min. 4 servings 280 g flour 00 and for work surface 50 g 3 medium eggs pinch of salt 50 g briquette spinach or fresh boiled spinach, well drained Preparation: In a bowl with sifted flour, add eggs, salt and blended cooked drained spinach. If you are using fresh spinach, drain it well before adding it. Knead the dough and only if necessary add a spoonful of water until a firm dough is kneaded. Adding water depends on how much water the spinach contains. When you have kneaded the dough. Put it in foil and put it in the fridge for 30 minutes to rest. After that, put the dough on the work surface, flour the surface and gently stretch the dough with a rolling pin or do it with a dough machine. The procedure is the same as when making other dough, manually cut the strips up to 1 cm thick and let them air dry a little before cooking. Cook tagliatelle alla dente for about 7–8 minutes. Serve warm with the addition like Pesto Genovese and Parmesan Cheese. Buon appetito! #food #pasta #tagliatelle #spinach #homemade #green #recipe #foodblogger #cofeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Strawberry Cheesecake A fantastically good dessert that will delight you with its taste with a very simple preparation. You don't need any great skill to make this beautiful and delicious dessert: This cheesecake is an excellent choice for sunny and summer days that will always refresh us at any time. Follow recipe. Ingredient s: cake mold 22 cm. simple, total time: 60 min. Biscuit Base: 150 g of biscuits 110 g of butter Cream: 300 g of mascarpone/or neutral cream cheese 100 g of sugar 1 sachet of vanilla sugar/ 10 g 2 eggs 20 g of flour 170 g of sour cream 1 lemon peel Topping: 200 g of strawberries 200 ml of water 3 Tablespoons of sugar 50 ml of water 2 Tablespoons of density Preparation: Biscuit Base: Grind the biscuit finely and melt the butter. Allow the butter to cool slightly, then mix these ingredients together well. After that, distribute evenly in a 22 cm mold, level with the help of a glass. Put the biscuit with the mold in the fridge while you make the cream. Cream: Put mascarpone or another neutral cheese in a deep cake bowl, mix well with a mixer, in another bowl put sugar, eggs, vanilla sugar and grated lemon zest, mix well, then add sour cream and flour, mix again. Combine both containers with ingredients with a mixer. The cream must be compact. Spread the prepared cream evenly on the biscuit and level it with a spatula. Bake the prepared cake in oven at 170 °C for about 30–35 minutes. Topping: Mix the density with 50 ml of water. During this time, wash and clean the strawberries. Put the prepared sliced strawberries, sugar and 200 ml of water in a medium saucepan. Cook on moderate heat, until they soften. Remove them from the heat and then blend them. Add the prepared density to the strawberries, then return to the heat and cook briefly until the mixture thickens. Immediately pour the hot dressing over the baked cake. Cool the cheesecake to room temperature, then put it in the fridge to cool. Serve the cake cold. Buon appetito! #food #dessert #cheesecake #cake #strawberry #bake #strawberries #topping #cream #mascarpone #simple #delicious #recipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sauce Dressing for Steaks and Salads This is one of the classic sauces that I prepare as a topping for various salads and schnitzels such as : chicken, pork and beef schnitzels. It gives a special flavor to the meat and is very easy to make. You only need 5 minutes to set aside for this irresistible sauce. Follow recipe. Ingredients : simple, total time: 5 min. Sauce: 2 Tbsp of Mayonnaise /or to taste 200 ml of sour cream //or to taste 1 teaspoon of mustard 2 tsp of olive oil/ optional 1 tsp of dry parsley pinch of pepper Preparation : Make the sauce by first: pouring mayonnaise into a small deep dish, then add sour cream, mustard, olive oil, little pepper and finally parsley, mix all these ingredients well, so that there are no lumps, and put them in the refrigerator. Store the sauce prepared in this way in a jar in the refrigerator for up to 7 days. #food #sauce #salad #dressing #steaks #creams #mayonaisse #sourcream #creamy #pepper #parsley #olive #oil #recipe #simple #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Guacamole Spread Guacamole spread is healthy, and it's not bad to make it from time to time, you can use it as a spread with potatoes, baked bread or tortillas. Follow the recipe. Ingredients : simple, 10 min. 1 avocado 1 tomato 1/2 head of red onion 1/2 a lemon juice Himalayan salt to taste pepper chili powder Preparation: Mash the avocado with a fork, finely chop or blend the tomato and onion, then add lemon juice, olive oil and spices. Mix it all up. Guacamole spread can be served with potatoes, a slice of toasted bread, rice galettes or tortillas. #food #spread #sauce #cream #guacamole #avocado #tomato #lemon #chili #simple #recipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chocolate Macarons This is a recipe of French origin suitable for fun moments, birthday parties, tea at 5 o'clock. They are made in many ways, the flavors are different, and they look wonderful on a plate in different beautiful colors, this one is with chocolate So follow the recipe. Ingredients : medium, total time: 70 min., 21-22 macarons Macaron Dough: 125 g powdered sugar 50 g powdered almonds 3 tbsp unsweetened cocoa powder 2 large egg whites/ at room temperature pinch of salt 5 Tbsp granulated sugar Chocolate Ganache Filling: 120 g heavy cream 120 g bitter-sweet chocolate/finely chopped 1 Tbsp unsalted butter/ optional 1 Tsp instant coffee/ optional Preparation: Dough: Put all the powder ingredients in a blender. Mix them until you get a fine mixture. After that, sieve and set aside to remove the rest of the rough mixture. Put 2 larger egg whites in another deep bowl and add a little salt, beat until foamy, when you get an almost foamy mixture, gradually add sugar with a spoon and mix each time you add it for about 2 to 3 minutes. When the mixture has become thick, add half the amount of sifted powder ingredients and mix gently with a spatula, until the ingredients are well combined. Add the other half to the ingredients and mix again until you get a fine structure, uniform and smooth mixture. Pour the finished and prepared mixture into a cake syringe with a smooth nozzle of 10-12 mm diameter. Take the pan from the oven and put baking paper on it and make circles up to 2.5 cm in diameter. When you have completed the circles, shake the tray several times, so that the dough settles and removes bubbles. Leave it for about 30 minutes. Bake in a heated oven at 180 C for 10 to 15 minutes. After that, take them out and let them cool down completely, then remove them from the baking paper. Ganache-Filling: Pour the cream into a medium saucepan, cut the dark chocolate into small cubes and place in a glass container or another saucepan. Put the cream to be heated at a slightly moderate temperature. Before boiling pour instant coffee and stir, when everything is combined as it should be, pour the mixture over the chocolate, leave it for one minute then mix the ingredients well. After the mixture is combined, add a spoonful of butter and mix again. Leave the mixture to cool completely! Processing: Turn the finished shells of macarons over and line them up in pairs. Make sure they are the same size. Pour the cooled cream into a syringe with a smooth opening of up to 1 cm. Pour the filling as necessary, the filling must be inside the shells, so that it does not spill from the sides, and join the two shells with gentle pressure. Leave the macarons thus joined for 1 day to stand before serving. Serve. Buon appetito! #food #dessert #macarons #chocolate #instant #cocoa #coffee #butter #eggs #almonds #flour #simple #recipe #homemade #coffeetimelena #Blog #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stuffed Biscuits Filled biscuits that are made on the fly, filled with hazelnut cream and chocolate flavor. Very soft dough and delicious It is very simple to prepare, the dough must be left in the fridge for at least 30 minutes. Follow the recipe. Ingredients : simple, preparation: 37 min., standing time 30 min. Total time: 67 min., 14 cookies 270 g flour 00 150 g butter/ room temperature 120 g of sugar 2 eggs 1/2 teaspoon of baking soda 1 teaspoon of baking powder 1 vanilla aroma flavor ampulla 100 g of dark chocolate/ cut into small pieces/ or chocolate chips 150 g of Nutella/ Hazelnut Cream Preparation: Mix butter that has been at room temperature first with sugar, until we get a consistent mixture, then add vanilla, lemon peel, knead the dough again. Add flour mixed with baking powder and baking soda gradually to the mixture, mix with a spatula the dough well until it is combined, then add the cut dark chocolate pieces, mix again. When the dough is uniform, put in fridge for 30 minutes. The dough must be a little softer, not hard. After the elapsed time, take the hazelnut cream. Oil your hands a little, take out the dough with a spoon, put it on the palm of your hands, thin the dough, put the filling with the help of a spoon. Close the leaves from all sides, form a ball and place it on baking paper (closed pages go down.) with distance in a baking tray. Once you've lined them all up on the baking sheet, gently press the balls with a hand to make them look like biscuits. If you have broken the shape of the biscuits, correct them before baking by tamping them a little with your hands and using a fork or knife to make lines if you want, it is not mandatory. Put them to bake in a heated oven at 170 °C for about 17–20 minutes, depend on oven. Buon appetito! NOTE: You can put flavoring and oranges instead of vanilla if you like! The cookies are amazing, you have to try them! I got 14 pieces. You can keep them in an airtight box for the next 5 to 6 days if there are any left, :) They are ideal for breakfast with white coffee or tea. If you don't have Nutella, don't worry, you can make them without Nutella by adding another 30 grams of sugar. #food #dessert #stuffe #cookies #biscuits #chocolate #chips #hazelnut #cream #vanilla #flavor #simple #recipe #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Custard Cream Fantastic cream for filling your cakes and pastries, in just a few minutes your cream will be ready – you can pack it in jars for a couple of days, or possibly in the freezer. The taste is irresistible and beautiful without the use of vanilla pudding. Follow the recipe. Ingredients : simple, quantity of 600 g of product total time: 30 min. 400 ml of milk 100 g of liquid cream 6 egg yolks 150 g of sugar 30 g of 00 flour 20 g of potato starch 1 Tablespoon of vanilla extract Preparation : Beat egg yolks with sugar and vanilla for about 2 minutes. Mix until you get a smooth and frothy mixture. After that, add sifted flour and starch. Mix until you get a homogeneous, smooth cream. Then mix fresh cream and milk in a saucepan, put on a slightly moderate heat to boil. Take care that it does not overcook. As soon as it boils, remove it from the stove and quickly pour the mixture of egg yolk, sugar and flour into the milk and put it again on a slightly moderate heat and mix well. Wait a few seconds. About 1 minute, you will see bubbles appear on the surface. Then quickly stir the cream by hand and immediately turn off the heat. The cream is ready in just a few seconds. You will see through the spoon that the cream has become thick, and this is a sign that it should be removed from the heat. If the mixture still looks like it's not very structured, there are still lumps, remove it from the heat, give it a quick stir with a stick mixer, put it back on very low heat for a few seconds. This method consists in avoiding cooking the cream for too long, precisely because of this it gives a very fresh taste on the palate. After mixing the cream for a few seconds, immediately put it in a clean bowl and cover with cling film. This trick prevents the formation of a hard layer on the surface of the cream. Place in the refrigerator for 15 minutes to cool and reduce the temperature. The cream prepared in this way is ready for use in your cakes or pastries. Buon appetito! NOTE: Storing the cream: In the refrigerator, covered with foil, for about 2 days. Freezing cream: You can put it in an airtight container. So you can keep it for up to 3 months. When you take the cream out of the freezer, take it out the day before. #food #dessert #custard #cream #pastries #cakes #homemade #simple #delicious #recipe #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Creamy Cauliflower Soup Healthy and delicious cauliflower soup, light and vegan. Quick and easy. Follow recipe. Ingredients: simple, total time: 40 min. 4 servings 1 large head of cauliflower/cleaned and boiled into smaller flowers 1 clove of garlic/ finely chopped 1 onion/ finely chopped 1 Tablespoon semolina 200 ml of cooking cream salt and pepper to taste chili to taste fresh chopped parsley to taste 2 Tablespoon olive oil Preparation: Wash the cauliflower well, and remove stems and dirt. Boil the cauliflower in salted water 10-15 min., strain it as soon as it softens, save the water in which the cauliflower was cooked. Purée the cauliflower with a stick mixer, adding a little liquid (in which the cauliflower was cooked.) Sauté the onion in a pan with a little olive oil, when it has become glassy, add a spoonful of semolina, little salt and pepper, then pour over 200 ml of the water (in which the cauliflower was cooked.). Then, add mashed cauliflower, chopped garlic, chili, liquid depending on how thick you want it to be, season to taste, mix well and let it boil. As soon as it boils, reduce the heat, add the cooking cream, mix again well and cook for another 5 – 6 minutes. Serve the warm creamy soup with diced fried bread. Buon appetito! #food #soup #stew #cauliflower #onion #garlic #parsley #chili #simple #vegan #recipe #delicious #healthy #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.

Golden Chicken Stew The name Golden Chicken Stew has a triple meaning, the first is the color it has, the second is because it is flour-free, the addition of other spices such as allspice, and the third it is healthier than the others and without cholesterol, which is found in the skin of the chicken. In addition, this recipe that I'm sharing with you, it is also economical, you don't need many ingredients like others! I swear this is the best and healthiest stew, which I often make, because when you eat it, you won't feel bloated, and as a stew, it's easy light, quick to digest. Do not bypass it because this is, as I say, a golden and very tasty stew! You won't regret it. Follow recipe. Ingredients : simple, total time: 110 min, 5 servings 3 big chicken thighs, cleaned and skinned 4 smaller chicken drumsticks, cleaned and skinned 2 large black onions/ cleaned and finely chopped 3 large potatoes/ cleaned halved and quartered 3 large carrots/ in a piece first and then to rings 1 handful of parsnips/ finely chopped 2 full teaspoons of dry spice /vegetable seasoning/Vegeta 1/2 teaspoon of salt 1 teaspoon pepper or / to taste 50 ml oil or 1 Tablespoon of fat 2 Tablespoons chopped fresh parsley about 700 ml, enough water for the potatoes and carrots to cover them 3 liter pot Preparation: Wash the chicken meat, remove the skin and set aside. Finely chop two large onions. Take a 3-liter pot, add the chopped onions, and put it on a slightly moderate heat to simmer. Stir the onion from time to time, cover the pot after 4 minutes, add 1 teaspoon of dry spice Vegeta dry spice. Cover and simmer the onions, stirring occasionally, for another 15 minutes. When the onion has softened, add the meat to the cleaned pieces, mix and cover the pot. Cook for about 15 minutes, covered. Reduce heat. During this time, pour the halved potatoes, a piece of carrot into the water in a small medium pot, cook for 15 minutes. When the time is up, pull the carrots out of the pot with the help of a fork, hold them and cut them into rings, then put them in a bigger pot with the meat and mix well. Then add a ladle of water in which the potatoes and carrots were cooked. Cook for the next 30 minutes. Cover again and stir every 10 minutes, always cooking on a low moderate heat. After 30 minutes, add 2 ladles of water, and pepper to taste. Simmer another 15 minutes. When the time has passed, remove all the chicken meat from the pot, place it on a plate. Put out the fire first, take a stick mixer, blend all the ingredients in a pot until you get a creamy mixture. Chop the thigh into large pieces. Return all the meat to the pot, pour all the liquid from the smaller pot, and quartered potatoes, mix well and cook for another 30 minutes. Add water if you want thinner, I didn't add any. While the ingredients are boiling, add dry spice/ Vegeta, salt, pepper to taste. 5 minutes before the end, add chopped fresh parsley and turn off the heat. Serve warm, with bread. Enjoy in your meal. Buon appetito! NOTE: You can pack the paprikash stew in the freezer, it can stay for 2 months. In the refrigerator for up to 2 days. You can add some other spices to this stew, such as diced fresh peppers, I simply wanted the easiest and most economical chicken stew, without a lot of hassle. I believe you will like it, leave a comment below. #food #maindishes #golden #chicken #stew #paprikash #meat #thigh #drumsticks #potatoes #carrots #parsnip #water #best #gold #noflour #light #healthy #simple #recipe #blog #foodblogger #coffeetimelena #recipelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Easter chocolate Egg Chocolate eggs are always prepared for the Easter holidays, the younger population is most pleased with them, especially if they are made with a surprise. You can also make them in the shape of a bunny, but the mold should be of the approximate size. In addition to milk chocolate, you can also use dark or milk chocolate, or milk chocolate with hazelnuts, which is even nicer. The heating temperature of all chocolates should be at 45 °C. The temperature for hard dark chocolate must be lowered to 29 °C, and for milk around 27 °C for pouring into the mold. You can also use white chocolate if you want to decorate it on the outside, with the fact that you will have to wait for the chocolate to cool down well. Then apply the white decor on the outside again and put it back to cool. For this you will need an egg holder or a bowl. Follow this easy recipe. Ingredients : simple, total time : 1h 10 min 500 g of milk chocolate or dark chocolate two half plastic molds for Easter eggs 18-20 cm kitchen brush the surprise Preparation: In a glass bowl, steam the chocolate in a bain-marie. Once the chocolate has melted, remove it from the heat and let it cool for about 10 minutes. Or better yet, temper the chocolate. This mixture should be divided equally into two parts. With a kitchen brush, start applying the first layer of chocolate to the molds. Put the two half eggs in the fridge for a couple of hours. Remove from the fridge and gently press behind the two half molds to release the chocolate without breaking it. Prepare the surprise that you want to put in the egg and put it in the bag that you will put in the egg before closing it. To seal the egg, coat one of the edges of the chocolate egg with chocolate: it will act as glue. Place the other half of the egg and try to make the two halves adhere as much as possible. Your Easter egg is ready to be packaged. Buon appetito! #food #dessert #easter #holidays #chocolate #eggs #simple #recipe #homemade #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hot Easter Buns The Easter holidays are approaching, and as always, housewives make sure that the table is perfect! Here is a nice recipe that you should not miss. The dough is soft and delicious filled with raisins, it is customary among Catholics that it is always on the table and is served after the main dish dishes. To make them even more interesting, you can make them as a surprise for the younger generation and fill them with Nutella, or other creams. Follow recipe. Ingredients : medium, 5h standing dough, total time: 80 min. Dough: 300 g 00 flour 300 g Manitoba flour 200 ml milk 200 ml water 90 g butter 60 g sugar 1 egg 100 g raisins 5 g fresh brewer's yeast half teaspoon cinnamon powder 1 orange 1/2 teaspoon ginger powder 1 pinch nutmeg 1 pinch salt Brush: 1 egg+ 50 ml milk Cross: 40 g water 40 g 00 flour 1/2 Tablespoons of almond extract Polish: 60 g sugar 30 g water Preparation: DOUGH: Dissolve brewer's yeast in moderately heated milk and add 1 teaspoon of sugar. And let the yeast rise. In a deep bowl for the dough, put: mixed flour, sugar, egg, orange peel (put the drained juice aside), nutmeg, cinnamon, ginger, and mix, then pour the yeast and milk into the bowl and mix everything together again. At the end, add softened butter and salt that you cut into cubes and mix continuously for about 20 minutes. Leave the dough covered with a clean cloth in a warm place to rise for about 3 hours, until it doubles in size. Mix orange juice with raisins. Let it rest for about 60 minutes and then drain it well and put it in the dough that has come. Divide the dough into 15 equal balls, form nice balls with your hands and place them on a baking sheet lined with parchment paper. Then brush them with egg and milk. CROSS: In a small bowl, mix all the ingredients with a fork, put the emulsion in a pastry bag and make a cross on top of each sandwich Let the scones rest for 60 minutes, then bake them in a preheated oven at 180° for about 30 minutes until they are golden brown on the surface. POLISHING: Boil the water and sugar until it thickens a little, then turn it off. When the hot buns are cooked and cooled, coat them with an emulsion of water and sugar. Store them in an airtight container for 2–3 days. Enjoy in your Easter Buns! Buon appetito! #food #sweet #pastries #dough #Easter #holidays #buns #yeast #egg #raisins #cinnamon #simple #recipe #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

English Protein Breakfast This breakfast is one of the best because you have taken in all the necessary nutritional values during the morning. This kind of breakfast is the best because you won't feel hungry until the beginning of lunch. At the same time, it will keep you busy during classes or at work, and it is also very useful and necessary. It is very simple and quick to complete. A homemade version is better than using fast food. Consume eggs 2 to 3 times a week. Follow recipe. Ingredients : simple, total time: 15 min, 1 serving 2 eggs 1 big slice of bacon 1 sausage oil juice of orange toast or a slice of bread Preparation: Pour a little oil into the pan and add the bacon. When the bacon has become transparent, break the egg, add it to fry until well done directly on the bacon. Cover the pan and wait 1–2 min., then pour the fat over the yolk with a spoon to catch the white membrane. This dish is ham and eggs, When the egg whites have been fried well, serve them on a plate using a spatula. Fry the sausage in the same pan until golden brown. Remove and consume with orange juice. This is the best morning breakfast for you to function during the day. You have taken in all the necessary proteins and carbohydrates, and vitamin C that will keep you from getting hungry until lunch. Buon appetito! #food #breakfast #english #eggs #bacon #sausages #proteins #carbohydrates #vitamins #ham #foodblog #foodblogger #foodlover #healthy #fast #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Golden Balls with Bean Paste These balls are a traditional dessert or appetizer in Chinese cuisine. There are several ways you can prepare them, but the most common in China is this. If you don't know how to make Bean Paste, see the recipe here . Very simple and easy work and done quickly. Follow recipe. Ingredients: simple, total time: 40 min., 4 servings 130 g glutinous rice flour 90 ml warm water 75 g of bean paste 100 g of sesame seeds 35 g of sugar 70 g of sesame seeds plenty of oil, about 400 ml Preparation: Heat the water in a small saucepan, remove from the heat, the water should be lukewarm. When the water has become lukewarm, dissolve the sugar in it, stir and combine well. Pour flour into a deep mixing bowl and make an indentation, gradually add lukewarm water with sugar and knead the mixture. After mixing and combining the ingredients, start working with your hands. The dough must be semi-hard. When you have combined the dough, transfer it to the work surface, work it with your hands and mix it several times, and then shape it into a thicker sausage. The dough must be semi-hard. When you have combined the dough, transfer it to the work surface and work it with your hands and knead it several times, and then shape it into a thicker sausage. Cut the dough into pieces weighing 25 g, that is, into 10 equal parts. Cover the cut pieces of dough with cling film, this is to prevent the dough from drying out. After that, take the bean paste and shape it into the same form of sausage and divide it into 10 equal parts. Wet your hands each time you make the balls. Then pour the sesame seeds into a deep bowl. And pour water into another smaller bowl. Moisten your hands while shaping the ball of dough, then make a small depression with your finger, so that the dough is like a small vase. Place a shaped ball of bean paste in the center of that recess, and gently close the ball with your fingers, then work the ball through your palms once more, so that it is smooth and nicely shaped. Repeat it all with the rest of the material until you finish. Roll each ball in water, then the other hand in sesame seeds, everything must be well covered. After rolling in sesame seeds, roll the ball with your hand once more so that the sesame seeds stick to the dough better. After that, take a slightly larger pot with deeper sides, not too deep, pour about 400 ml of oil and heat it at a lower temperature to 70 °C. You can put a smaller piece of dough in the oil, if bubbles start to gather around the dough, it means it is ready, and you can gently drop the balls into the heated oil. With the help of a large spoon with holes, move the balls evenly, circularly constantly, frying lasts from 3 to 5 minutes, pour a little oil over the balls. The balls must be slightly brownish. When the balls have acquired a light golden brown color, it is time to take them out. Remove with the help of a larger slotted spoon or a wide metal strainer and place on kitchen paper to absorb excess fat. Serve immediately warm. Enjoy in your bites! Buon appetito! NOTE: do not fry the balls for too long! They must not be very brown. Be careful when taking out and putting in the balls, so they don't get punctured. With the help of a spoon, move the balls in a circular motion in one direction, then pour a little oil over them. As soon as they get a light golden brown color, take them out of the oil as soon as possible. #food #appetizer #dessert #chinese #golden #balls #bean #paste #sesame #seeds #simple #homemade #recipe #traditional #blog #foodblogger #coffeetimlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Serbian Traditional Beans without Flour Beans are a traditional Serbian dish, and that's why we make them in several ways. A wonderful and irresistible dish cooked without splashes and without flour, and it's so tasty. I believe you will love it and prepare it as much as I do. You can combine it with pasta or potatoes, or simply serve it with a piece of bread, if you like. It's really fantastic. Follow the recipe. Ingredients: simple, total time: 165 min., 6 servings 600 g of colored beans or black beans/ washed and clean 2 large onions/ finely chopped 2 cloves of garlic/ finely chopped 250 g of smoked bacon/ cut into cubes 2 smoked or Carniola sausages/cut into rings or leftovers from Njeguš smoked prosciutto 2 Tablespoons of ground paprika 200 ml of peeled tomatoes +100 ml water salt and pepper to taste 1 teaspoon of dry spice/Vegeta 1 bay leaf 1 cube of beef soup + 500 ml of hot water 1 teaspoon cumin/optional 1/2 teaspoon ground hot pepper / optional or one chili pepper in a piece 1 large green bell pepper/ diced 2 large carrots cut into cubes or rings 2 Tablespoons of vegetable oil or 1 Tablespoon of fat Preparation: Wash and clean the beans beforehand, put them in a pot with the first water to boil until boiling. After boiling, leave the beans for another 10 minutes, wash them well and add another water, so that the beans boil again, on slightly moderate heat, covered. While you wait for the beans to boil, prepare the vegetables as described above. Dice the sausage and bacon. You can also prepare some other meat instead of this one (dry ribs or pork hooves, you will not add it to the pot with vegetables, rather you put them together with beans while they are cooking). Pour 500 ml of water into a small saucepan. When it boils, add 1 cube of beef soup, stir and set aside. When the beans started to boil, take a deep-frying pan, add oil or 1 tablespoon of fat. Let it heat, then add the chopped bacon, fry until the bacon becomes transparent, add the chopped onion, and mix for about 1 minute. After that, add chopped carrot, garlic and diced pepper and sausages stew for about 2 minutes. Add spices ground pepper, hot ground pepper, cumin and bay leaf and mix well. Let it simmer for about 3 minutes, pour in the tomato paste mixed with a little water, the beef soup, mix it all well, let it simmer for about 10 minutes. After that, pour all the mixture into the pot with the beans, stir and leave uncovered to cook. When the beans boil, add salt and pepper to taste. The beans are ready when they soften and the broth thickens. If you like thinner beans, add water as desired. Buon appetito! #food #maindishes #soup #stew #beans #serbian #delicious #recipe #easy #food #sausages #ham #bacon #ribs #vegetables #onion #carrots #peppers #simple #recipe #blog #coffeetimelena #foodblogger #foodblog #foodie #serbianfood #serbian Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Tripe My husband loves tripe, and I prepare it for him in two different ways, one with more vegetables and the other, that is, this one is much simpler, except that it has herbs and tomato concentrate. Both are very tasty, and if you are a fan of this dish, try to make both and give a rating. Follow recipe. Ingredients : simple, total time: 2h and 30 min, 4 servings 500 g tripe 150 g of smoked bacon 3 red onions/ finely chopped 4 cloves of garlic/ finely chopped 2 tsp red ground pepper 2 bay leaves 2 Tablespoons of tomato concentrate+170 ml of water 1 tsp of dried or fresh parsley 1 Tbsp celery leafs/ finely chopped pinch of salt 1/2 tsp pepper 1/2 tsp of dry spice /Vegeta 1/2 teaspoon of crushed chilly 3 Tablespoons of olive oil 100 ml of red wine 2 – 3 large spoons of breadcrumbs water in which we cooked the tripe Preparation: Boil the thermally processed cooked tripe for about 10 minutes, then pour the water and put another one in which we cook for another 10 minutes. Turn off the heat and leave the tripe in that liquid while you prepare the rest. Do not throw away the water, you will need it. Sauté the diced smoked pancetta-bacon in a little olive oil over a slightly moderate heat. When it has reached transparency, take it out of the pot and put it aside. Add the red onion to the same pot and sauté it well for about 7 – 10 minutes. The onion must be glassy and soft. Turn off the heat and take a stick blender and blend the onions well. After that, turn on the heat again then add the chopped garlic, stir, and as soon as it smells, put the drained tripe that you have cut into strips. Stew for a few minutes and immediately add the bay leaf, bacon and all the other spices from the composition, mix well, stew for about 10 minutes, then add red wine. When the alcohol has evaporated, add crumbs to the tripe and cover with the other water in which the tripe was cooked. Stir the tripe from time to time so that it does not burn and add water if necessary until it is soft for about 2 hours. Cook on slightly moderate heat! In this way, we will get the thickness, and if necessary, add crumbs for a thicker sauce, or add water as necessary. Towards the end, add chopped celery leaves and parsley, stir and turn off the heat. Serve cooked and sprinkle with grated hard goat or sheep cheese. Serve warm in deep plates. This dish go well; gnocchi, potatoes, pasta, or some dumplings. NOTE : Do not add a lot of salt because of the smoked bacon, it is better to check the taste of the dish before adding it. Buon appetito! #food #maindish #stew #tripe #delcious #simple #recipe #tomato #wine #breadcrumbs #foodie #foodlover #foodblog #foodblogger #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tips for making Reform Cakes and Others Reform cake - Recipe Step by step Cakes are the ultimate work of confectionery, and we rarely see them on the table, usually only in the event of an important event or celebration. There are reasons why this is so, but one of the most common is that cooks have a hard time embarking on the adventure of making cakes, this fear is not unreasonable. Reform cakes and other complicated cakes are not easy to prepare without being what they really are. Reform cake can be made in 2 ways. With hot or cold filling. The difference between hot and cold filling is that in the first case, margarine/butter is added to hot, cooked yolks, while cold fillings mean that the yolks are first cooled and then whipped into a foam with margarine or butter. - I believe you all know the basic recipe for Reform cake. The crusts are made from egg whites, sugar and walnuts. Beat egg whites and sugar, add walnuts and bake for 20–30 minutes at 200 °C. For the filling, egg yolks and sugar are steamed until they thicken, margarine/butter is added, and when the mixture is combined, chocolate is added. The most common filling is 10 egg yolks and 250 g of sugar. There is also one with 12 egg yolks and 300 grams of sugar. They are all very similar, but the same rule applies to all those recipes, the filling with so much sugar is too sweet. There is one simple principle for reforming a cake. The more egg yolks you put, the more sugar goes. If there are 200 grams of egg yolks, they have to be beaten with 200 grams of sugar. The recipe and method of preparation seem simple, but it is not. How to explain the fact that out of 10 Reform cakes, one succeeds and 9 fail? The answer is very simple, in making the cream and the thickness. Reform cake is made in 9 steps. Each step will be explained in detail: 1. Separate the whites from the yolks 2. Beat egg whites and sugar, then add ground walnuts 3. Bake the skins 4. Melt the margarine and discard the water 5. Beat egg yolks with sugar 6. Steam the egg yolk 7. Add margarine, combine, then add chocolate 8. Fill the skins 9. Make the glaze 1. Breaking eggs - Chicken eggs are divided into classes according to weight, and in order to avoid any confusion, when I say 10 eggs in the following text, I mean S class eggs. These are eggs weighing 65–70 grams. It doesn't hurt to know other types of eggs: SU - 70 g and over S - 65-70 gr A - 60-65 gr B - 55-60 gr C - 50-55 gr D - 45-50 gr E - 45 g and less In percentages, the egg is composed of: husks - 14% egg yolk - 28% egg white - 58% These percentages are difficult to remember, but it is good to know at least some approximate relations. That's why I made a rough calculation. One 70 gram egg contains: 10 g of husk 20 g of egg yolks 40 g of egg whites Separating the egg whites from the yolks can sometimes be a very thankless job, so a few tips in this regard will certainly be useful. - To make it easier to separate the yolk from the white, the eggs should be - fresh. How to recognize a fresh egg? Dissolve 70 grams of table salt in a liter of water, boil and cool the solution. When you immerse an egg in this solution, if it lies at the bottom of the container, it means that it is fresh, if it rises from the bottom but does not float, then it is 5–6 days old, if it floats to the surface, then it is stale, and it is better not to use it. - Why hit an egg when you want to break it? Do not use sharp edges. Beating one egg against another is ideal. The disadvantage of this method is that you always hold two eggs in your hands, which is not very convenient when separating the yolks from the whites. But once you get used to it, it's very convenient. The rounded edge of the stove is a good place. Better still, beat the egg against the rounded edge of a thick white coffee mug. Do not use the edge of the cup that is closer to you, but the one that is further away. In this way, the egg and the hand will be above the opening of the cup, so if the shell is soft and crumbles after a very light blow, and the egg wants to fall out of the shell, it will do so in the cup, so you will easily be able to transfer it to the bowl with the egg whites, and from there it will be quite easy to remove the yolks with a spoon or half of the shell. - It is convenient to know when you hit the egg in the middle, and start to separate the shell, whether the yolk is in the left or right half of the egg. It sounds strange, but this can be known. Namely, the yolk is lighter than the white, and it always tends to rise. If you take the egg out of the cardboard tray, know that at that moment the yolk is in the upper half of the egg, and now you just need to take care of it, and break them much more comfortably. - Since there are rare eggs that have the same hardness of the shell, it often happens that the egg literally falls apart, and the blow was not too strong. The best way is to always use two shots. One quite light, because the soft shell will also break from it, and the other, somewhat stronger, which should also break those eggs whose shell is not so thin. Once you get used to cracking eggs only this way, you will have less trouble. - If it happens that the shell is so broken that it is almost unusable in terms of transferring the egg from one half to the other, it is better to shake the entire contents of the egg into a container with egg whites, and when you come across the first "normal" egg, you will also take out the yolks that they temporarily reside in the wrong container. 2. Whipping cream from egg whites and sugar Crust Ingredients: 10 egg whites/ 370 g 250 g of sugar 250 g of ground walnuts -Turn on the oven at 200 °C and let it heat up. Wet the oven tray with a sponge, and put baking paper on the wet tray. Pour the egg white into a suitable container and beat with a mixer. Whites of 10 eggs are beaten for only 2 minutes, sugar is added and beaten for another 1.5 minutes. Add walnuts to the beaten egg white mixture and mix with a whisk to distribute the nuts evenly. Pour into a tray and flatten. Do not start whisking until the oven is almost fully heated. When the walnuts are added to the beaten egg whites, there is no waiting - the crust must be baked immediately. 3. Baking the crust The skins are baked at 200 °C on the middle height of the stove for about 20–25 minutes. Really nice, because it takes me 20 minutes to explain to you why there is so much insistence on whipping the egg whites for such a short time, when it is common knowledge that the egg whites are "better" the longer they are whipped. There is such a belief, but it is wrong when it comes to the crusts for the Reformation. A long whisking of egg whites is recommended for sponge biscuits-crust, for puff pastry and some other varieties of crust that should be dried in the oven, not baked. Reform crusts are good dry, but they are better when juicy. While baking, they grow a little, and when they cool, their thickness will be about 1 cm. If you beat the egg whites for 10 minutes instead of 3.5, the crusts will grow even more while baking, but will return to 1 cm thick after cooling. Then why would you waste time and beat the crap out of you for 10 minutes? Sometimes it happens that the crust falls below 1 cm thick, or becomes twice as thin, and this means that your walnuts are moist. Wet nuts are recognized as you grind them. They turn into noodles instead of crumbs. The smaller these crumbs are, the drier the nuts are, and the thicker the crust will be. However, this is not something that should worry you much. Any crust thickness is perfectly fine when it comes to Reforma. The very thin ones will be wetter, and the airy ones will be drier, but both have their advantages. Whatever crusts you end up with, Reforma will still be a perfect cake, if you make the filling correctly. 4. Melting the margarine to remove the water You will have to decide whether to put butter or margarine in the filling yourself. Margarine is obtained by hydrogenation of vegetable oils. It turns out that hydrogenation is harmful if you choose to live solely on margarine. You should find margarine with a neutral smell and pleasant taste, and you should not exaggerate the amount. Such margarine tightens the filling better than butter, and it is 4 times cheaper, and butter again has its other advantages in that it is healthier. Namely, if you want to make a good Reforma, you will have to use only fat from margarine, and you will throw away the water. How to remove water from margarine? Easy. Melt the margarine in a pan, let it stand for about 10 minutes, the fat will float to the top, and the water will remain at the bottom. You can pour the fat into another container and throw away the water, or put everything back in the fridge, and when the fat hardens, take it out and spill the water. You will see that even if you manage to cook the egg yolk of the perfect density, it will not be worth anything if you pour 50 ml of water into such a perfect filling. Everything will thin out, and the filling will ooze. And that's exactly what would happen if you inserted the original 250 g margarine package. Add to that the fact that this water is cloudy and full of some brown sediment. It says on the butter that it has 16%, but I wouldn't rely too much on the truth of what is written on the declaration. To the most persistent ones who are still reading this post, I want to congratulate them on their patience and endurance. It paid off, because I'm just moving on to the process of making the filling for Reforma. Fill: 10 egg yolks / 190 g 190 g of sugar 250 g of butter/margarine, i.e. about 200 g of pure fat, without water 70 g of cooking chocolate NOTE: The amount of yolks is of crucial importance for the length of cooking. That's why in the recipe, I give you a precise measurement in grams Instead of explaining to you how thick you should cook the egg yolk to achieve the ideal thickness, I will explain how long you should cook it to achieve the ideal thickness. Time is a factor that will determine density. First and foremost, you must know that the cooking time for 10 egg yolks does not apply to 20 egg yolks - 20 egg yolks cook twice as long! Another important thing is the temperature. Although we will steam the yolk, it is not the same whether the yolk will be cooked in a large pot or a small one. For the first time, use a large hot plate of 18 cm and two pans, one of which will have a diameter of 18 cm and will match the hot plate, and which will be used to put a small pan, with a diameter of 15 cm, in it, while the water is boiling gently, in which we will cook fill. I believe that this kind of precision is not really necessary, and I'm pretty sure that even with pans of similar size, the results would be almost the same. 5. Beating egg yolks with sugar If you have removed the water from the margarine or butter, and provided pure fat, turn on the hotplate to 6 (on a scale of 1-6) and place a pan with about 5 cm of water on it. Until the water boils, put the egg yolks in a small saucepan, add sugar and beat with a mixer for no longer than 30 seconds. It doesn't need anything special to be foamy, just well whipped. Any longer whisking will create more foam in the egg yolks and melt more sugar, and therefore the egg yolk will become thicker, which will affect the cooking time. The length of whisking of egg yolks and sugar determines the steaming time. Here is an extreme example. If the egg yolks were beaten for 15 minutes, the sugar would almost melt and a thick foamy cream would be created. Steaming would take only 3-4 minutes, which I believe is not enough time for all fans of thermal processing of egg yolks. Here is a brief explanation of how to do it. 6. Cooking the yolk If you have beaten the egg yolks, wait for the water in the pot to boil, then place the pot with the egg yolks in the boiling water. I believe it doesn't matter, but just in case, let the small pot be submerged in the boiling water, without touching the bottom of the large pot. Maybe this is an exaggeration, but just in case, do it like this. Be sure to look at the clock and start measuring the time, regardless of the fact that the boiling water will stop boiling the moment you put the pot in it. The time is measured from the moment you put the pot with egg yolks into the boiling water. You don't need to stir continuously for the first two minutes. Only occasionally. Stir with a whisk, this is the easiest way to feel the difference in density, while the egg yolks are cooking and setting. Here are the changes that occur as the egg yolks and sugar are steamed. - 3 minutes, the yolks have become hot. - 4 minutes, the sugar has dissolved and is not visible in the form of dots, but you can still feel it under the pressure cooker at the bottom, more like the rustling of the pressure cooker on the bottom. - 6 minutes, the sugar has completely melted and the egg yolks begin to thicken. Hardly, but they're starting. - 8 minutes, the egg yolks are thick enough to pour margarine into them, but this would be the so-called "juicy" Reforma, at room temperature the filling would ooze out of it. - 12 minutes, the egg yolks are so thick that you will get a filling that will be difficult to spread. Conclusion: For an ideal filling, the egg yolks are boiled for 10 minutes. When you see that the sugar has dissolved and that they have started to slightly tighten, you can be sure that you are very close to the end of cooking. Sometimes it's literally another minute, and sometimes another 10 minutes, but when the yolks reach the density of honey, and that thick honey, then they are definitely ready. 7. Combining egg yolks, margarine and chocolate After 10 minutes, remove the pan from the heat and add hot, melted margarine/butter. Beat briefly with a mixer, and you will see how a thick emulsion is created. Then add the chocolate, stir until it melts, and mix briefly again. If it happens to you that the margarine will not combine with the egg yolks, as in the next picture, which is usually the case with overcooked egg yolks (12 minutes of cooking or more), feel free to put chocolate in it, stir/mix, and if the filling doesn't even then, after of mixing, if it doesn't want to come together, add a little milk and beat again with the mixer. Then it should come together. Unfused filling: the yolk and fat are visibly separated after adding the chocolate and mixing briefly, the filling came together and became smooth. 8. Filling The filling should be cooled to the point that it does not leak when spread, but that the spread is not difficult, and it will be like that when it reaches room temperature and is not even lukewarm. That cooling will take a couple of hours. Take the crust that you baked by the end of the baking paper, tilt it slightly and slide it onto the work surface. Divide it into 4 parts, along the long side. It will be a small cake and 4 crusts will be enough. Larger cakes should have 5-6 crusts. Cut the crust with a sharp knife so that you cut through not only the crust but also the baking paper on which the crust rests. Move the first of the 4 crusts to a tray or board, leaving the paper on the bottom side. Spread with a third of the filling. Place the second crust on top of the first, filed, and lower it so that the paper remains on the upper side, then carefully remove the paper. Spread the second third of the filling. Do this until the last crust, but do not fill it, do not even remove the paper from it. Put the cake in the freezer to set, and the next day you will level it and top it. -If you are making a Reform cake for the first time and you are not used to determining the density of the filling, it might not be a bad idea to prepare two boards the length of Reforma, or to cut two strips of thick cardboard, cover them with plastic film, and use them to secure the cake. These stoppers should be placed on the sides of the cake and somehow fixed in that position. This is necessary because it may happen that your Reform wants to slip, so it is better to prevent than to cure. 9. Overflow You can handle the cake relatively easily now that it is frozen. Remove the paper and turn it upside down so that the bottom side is up. This side is flatter and the cake will look nicer after the frosting. Remove the other paper as well. Now is the time to flatten it nicely with a knife and get straight edges. You can use the leftovers to possibly fill some holes left after leveling, or eat them. Now you can make the dressing. 10 ml of milk 1 spoon of sugar 1 egg 50 g of margarine 100 g of chocolate -Dissolve sugar in milk and add margarine. When it also melts, pour the egg that you have slightly beaten with a mixer into the boiling mixture, and immediately remove it from the heat. Beat a little more with the mixer to cool the heated bottom of the pot, and then add 100 g of chocolate. When the chocolate melts, combine everything with a mixer, then pour the hot dressing over the cake. With a knife, stretch it so that it oozes over the edges and then work the edges by smoothing out the oozing parts of the topping. Return the cake to the refrigerator to set the frosting. Regardless of the fact that it is an extremely small amount of dressing, my advice is to work with a mixer. Put all that in a small pot, then remove one brush of the mixer, if both cannot fit in such a container, and mix with only one brush. This is a tip that will ensure that neither the chocolate nor the eggs form lumps, because lumps are the enemy of any frosting. That is all! POSSIBLE PROBLEMS AND DILEMMA Egg whites on hold? The beaten egg white batter must be immediately poured into the pan and leveled. After that, it must immediately go into the oven. Whipped cream to which walnuts have been added - it must not stand. Any standing longer than 5 minutes will manifest itself in the separation of water at the bottom of the tray, and when the crust is baked it will be a gelatinous mass. It's not terrible, but it's better if the crust is without those "extras". And the filling will adhere better to the crust if its surface is drier. Yolk on hold? The situation is similar with egg yolks. When the sugar is poured into the egg yolks, there is no more unrolling. It must be whipped immediately and steamed. Sugar collects water wherever it sees it. It will pick up water from the egg yolks, and where the sugar has drawn out the water, they will harden and lumps will form. As if the yolks were partially cooked. The long whisking of egg yolks with sugar, which we have already talked about, also works on this principle. Of course, there are no lumps there, but by whipping it cold, the sugar draws out the water and that's why the whole mixture thickens even without cooking. Such a mixture is perfectly fine, let's face it, but it is difficult to determine how much more cooking it needs, so I insisted on stirring for 30 seconds. Therefore, if you want to store egg yolks in the refrigerator for later use, do not pour sugar into them. Cover them with a plastic bag and put them in the fridge. So I can stand for 48 hours without any problems. Do not freeze egg yolks in the freezer. It does not bother the whites at all, and the yolks also thicken from freezing. Steaming? It is interesting that steam cooking is still necessary even today at the time of precise temperature setting on the stove. While the stoves were wood-burning, this was completely understandable and necessary, but today?! Why don't we use a small hotplate and plug it into 2 of the 6 sections? The answer is simple. It is not enough to turn on at 2 because it is not yet 100°C. And if you turn it to 3 it's too strong. The egg yolks start to catch at the bottom of the pan, which feels nice under the pressure cooker. That's why we still have to use the steam cooking method. Walnuts or almonds? This trick is up to you. The advice I can give you is this. If you decide to make a crust from almonds, do not blanch them, peel them, dry them and grind them. Peeled almonds are completely tasteless. The taste of the cake was reduced to the taste of the filling. If you work with ground unpeeled almonds, that's a different story. You will get a milder cake than if you had decided to use walnuts. Many criticize the Reforma for being strong. They will surely like this variant with almonds more. There is another interesting thing about almond skins. Almonds are much drier than walnuts, and less oily. When you grind it with a nut grinder, you get much finer particles, almost almond powder. The crusts you bake from this powder, under the same conditions as you bake walnut crusts, will be more airy. It will hardly fall by a single millimeter. This is precisely why the cake itself will be taller and airier. Almond bark will always be lighter than walnut bark. There are many reasons to try both almonds and walnuts, so you can decide for yourself which is better in your opinion and taste. - Personally, I like the skins with walnuts better. But I know a lot of people who claim the opposite. Almost the best solution is to make a mixture of almonds and walnuts, and shake it into a mixture of egg whites. One thing is certain. Reform will always be the perfect cake. Juicy Reform or solid Reform? On the cover picture is a more rigid Reform. It is beautiful, but the juicy Reforma is tastier. The difference is only in the firmness of the filling, ie. the length of cooking the yolk, and those ideal 10 minutes refer to the filling for the juicy Reforma. Of course, it is juicy and softer, so you will make your job much easier if you cut it while it is frozen, and at the time of serving, just go through the cut. Reforma is relatively easy to cut even in the frozen state, because it is never too hard. It is not terrible to cut it unfrozen, but chilled, then you will get a messier cut, but you make juicy Reforma for the perfect taste, not the perfect cut. #food #deesert #cakes #advice #extensively #more #how #to #do #cakes #filling #crust #eggs #tips #house #spells #foodie #foodblog #foodblogger #foodlover #cake #lover #reform #cooking #note #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cheese Pie- Gibanica This is a recipe for a Serbian cheese pie called Gibanica, the main ingredients are eggs, cheese, yogurt and thin crusts. I make it quite often, it's very tasty, the skins and the filling are delicious and wonderful. Many make it with only cheese and eggs, with the addition of oil, mineral water and baking powder. I added butter to this recipe as a topping over the crust, and I can tell you that the pie is fantastic. Follow recipe. Ingredients : simple, total time: 70 min. 8 servings 500 g fresh cottage cheese 500 g pie thin crust 3 eggs 250 ml of yogurt 100 ml of oil 1/2 teaspoon of salt 50 g of melted butter Preparation: Preheat the oven to 180 °C. Whisk the eggs and yogurt in a bowl. Add cottage cheese and salt to the egg and yogurt mixture, then mix everything well. Take a round baking tray and grease it with oil. Place one pie crust in the bottom of the pan, brush with a little oil and sprinkle with some crumbled cheese. Place the second pie crust on top of the first, then spread again with a little oil and crumbled cheese. Continue this process until you have used up all the pie crusts. At the end, pour the remaining part of the egg and yogurt mixture over the pie. Melt the butter on the stove, then pour it over the pie. Bake in the oven for about 45–50 minutes, until the pie gets a nice golden brown color. Take out the pie and slice it, cover the pie with a clean and moistened cloth. Let it cool 10 minutes, then cut it into cubes and enjoy the food. Buon appetito! NOTE : If the cheese is not salty, add more salt. When you buy cheese, make sure that it is fresh and crumbled cow's cheese and that it is a little saltier. If you don't have it, you can also serve feta Greek cheese, which you can dilute with some neutral cheese of the Philadelphia type. Enjoy the flavors and a good snack. #food #salty #pastries #appetizers #serbian #serbianfood #cheese #eggs #yogurt #crust #delcious #simple #recipe #foodie #foodblog #foodblogger #blog #coffeetimelena #delicious #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.