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Parsley Sauce A parsley sauce that is excellent as an addition to meat and salads. Follow recipe. Ingredients : simple, total time: 15 min. 2 boiled egg yolks 100 ml of mayonnaise 200 ml sour cream primrose connection salt to taste Preparation : Lightly salt and crush the cooked egg yolks with a fork, then whisk them well with mayonnaise, sour cream and finely chopped parsley. Serve with hot boiled potatoes and roasted meat. #food #parsley #sauce #meat #salads #simple #delicious #homemade #recipe #foodie #foodlover #foodblog #blogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

What is Popara? Popara dates back to the 17th century, and was eaten until World War II. Old bread and hot water, groceries you need Popara is an old Serbian and poor dish. You require a little time to make it, also a little money, you just require a little creation for this dish. For that you will need cream or cheese. The Serbs prepared it in a very simple way, using cheap and available ingredients. Let's say: bread that is at least three days old is cut into cubes, and water is poured into a deep pot, and a cube of butter is added. When the water boils, reduce the heat a little, add a little milk and chopped bread, and mix everything carefully. It tastes even better when cream or cheese is added. Ingredients: simple, total time 35 min,. 1/2 a loaf of bread about 300g, old 3 days drier it is the better for the popara 400ml of water 150ml of milk a little salt cube butter or olive oil, sunflower oil cream or cheese ( cow) Preparation: Bread that is at least three days old is cut into cubes, and water is poured into a deep pot, and a cube of butter is added. When the water boils, reduce the heat a little, add a little milk and chopped bread, and mix everything carefully. Cook for 5 minutes from the moment of boiling, It tastes even better when cream or cheese is added. #food #old #recipe #meal #serbian #popara #recipe #health #foodie #foodlover #economic Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Winter Preserves for Beginners Experienced housewives are worried about how the specialty jars will survive the winter. While those who are making marmalade or mixed salad for the first time have yet to learn how to choose the best fruits and vegetables, how to properly close the containers. Even among experienced housewives, the eternal question is how to make a winter garden in the fall that will last throughout the winter. If you are a beginner, there are dilemmas, and foremost, you should select only ripe, by no means overripe, firm, healthy and completely undamaged fruits or vegetables. To be used only if such parts are carefully removed. Since the color of cleaned fruits and vegetables changes quickly in the air and the vitamins also deteriorate, they should be cleaned and chopped immediately before preparation. This means that if the fruits and vegetables are from your own garden, pick the fruits immediately before processing, but never before, because they lose their quality by standing and the final product will spoil faster. The next rule that must be taken into account in the preparation of winter clothing is care for hygiene. Food and utensils used must be spotlessly clean and hands washed before starting each new phase of work. It is best to wash the dishes, jars, and bottles well with clean warm water and then drain and dry the rest. Even better, sterilize them in the microwave or the old-fashioned way by boiling all glass containers in boiling water for at least 20 minutes. And for wiping the dishes, it is important that the cloth must be completely dry, clean, and ironed. For cooking winter wine, you should only use unbroken enameled dishes or those made of stainless steel and bottle stoppers, various rubber bands and rubber rings for patent jars. As well as bottle caps, which should also be boiled before use. The secret to the longevity of wintergreen is in closing the containers in which it will spend several months. One good way is with newsprint and white paper. Beat the egg whites well with a fork, then dip the square pieces and newspaper into that mass and put them two at a time together and cover them over the neck of the bottle. When the egg whites are dry, the bottle is hermetically sealed. There is also a well-known technique of connecting the jars with double-layered cellophane, and housewives also know the secret that it is even more effective when it is moistened with alcohol. For presalt, (the liquid used to pickle vegetables), it is correct to use only pure wine vinegar and essence. If the preservative sodium benzoate is already used, the calculation says that a bag of 5 grams is enough for 5 kg of fruit or vegetables. More preservatives are not recommended at all. The winter house should be stored in a dry, ventilated and cool room where the water does not freeze in the winter and the windows are covered so that it is dark inside. In winter, the pantry should be ventilated once a week, preferably around noon. It is less known, and no less important, that the barrel with cabbage should not be kept in the same room as the rest of the winter storage, as it can cause spoilage. If the pantry is wet, it is recommended to put a layer of powdered sugar 2 to 3 cm thick on the surface of the jam and marmalade. All jars and bottles should be marked with the name and date of manufacture. Some types of winter food such as sweet and jam can be stored for several years, but it is still better to use it within a year. NOTE : See here for more information on sterilizing jars for winter storage. #food #storage #jars #winter #preserves #house #vegetables #fruits #advice #housewives #jam #marmelade #tips #toknow #blog #coffeetimelena

Trileçe- Turkish Dessert Trileçe dessert is Turkish traditional cake. Very soft and delicious dessert. Follow recipe. Ingredients : cup 200 ml, simple, total time:60 min. For the Sponge Cake: granulated sugar, one finger less than 1 cup 4 eggs 1.5 glasses of flour 1 packet of vanilla /10 g 2 packs of baking powder/ 20 g For Milk Syrup: 3 glasses of cold milk 1/2 a glass of granulated sugar 1 pack cream/ 200 ml For Caramel: 4 Tablespoons of granulated sugar 1 Tablespoon of room temperature butter 1 pack milk cream/200 ml Preparation: For the Sponge Cake: Whisk the egg and sugar until it froths well. Then add other ingredients and mix well. Spread the greaseproof paper on a square loan or a small baking tray and grease it with butter. Let's cook it for 25–30 minutes at 175 °C. Turn the cake over on another tray and remove the greaseproof paper when it warms up. Whisk the milk syrup ingredients cold with a mixer for 10 minutes, froth well, and pour over the sliced ​​cake and let it rest in the refrigerator for 1–2 hours. For the Caramel: Let's put the sugar in a pan, let it melt by twisting the pan left and right without stirring it. When it turns color, add the butter and mix it from the side to the middle with a wooden spoon. Add the cream at this stage by mixing, and when it is well blended, let's cover the bottom. Keep mixing for another minute and let it cool. Pour caramel sauce over the chilled sherbet cake and serve. You can then decorate with whipped cream with the help of a cake syringe with a smaller opening, with a straight line application in thicker intervals. Then, with the help of a stick, go across those lines to make the cake more interesting, ___________________________________________________________ 2 RECIPE Trileçe - Turkish Dessert Ingredients: Caramel Sauce: 1/2 cup sugar 3 Tbsp butter at room temp 1/4 cup fresh cr eam at room temp For Sponge Cake: 4 eggs 1/2 cup sugar /100g 1 tsp vanilla essence 1 pinch of salt 1 cup flour/ 125 g For Milk Syrup: 1 + 1/2 cup milk 1/2 cup condensed milk 1/4 cup whipping cream For Decorating: whipping cream 1/2 cup (It is same preparation like first recipe, only other quantities) _________________________________________________________ 3. RECIPE Three Lentil Cake Lena Fantastic semolina cake, soft and juicy with caramel topping and cream of sweet sour cream and milk powder. It is easy to prepare and does not require much knowledge in cooking. Ingredients : 25×35 mold, very easy, 55 min . For the Bark: 6 eggs 200 g of sugar 200 g flour 200 g of semolina 1 teaspoon baking p owder For Topping: 1 liter of milk 500 ml sweet sour cream 150 g of milk powder For Caramel: 200 g sugar 200 ml sweet sour cream 30 g butter Preparation: Bark: Whisk the egg whites with the sugar, add the egg yolks one by one and the egg yolks. Whisk well and add a mixture of flour, semolina, and baking powder. Mix well and place in a tray measuring 20 × 35 cm, previously greased with oil and sprinkled with flour. Bake at 180 °C for up to 30 minutes. Cream: Put milk and sweet sour cream in a bowl to boil and add milk powder gradually, stirring with a wire so that there are no lumps. When the crust is ready, cool it to be lukewarm, prick it with a skewer stick and pour hot milk with a ladle and let the crust absorb and cool. Caramel: Put sugar in a dry bowl, caramelize to a light brown color, add sweet sour cream and cook over a low heat, stirring with a wire to melt the caramel and finally add butter. Pour over the cake, cool well and cut. Buon appetito! #food #dessert #trilece #Trileçe #turkish #cream #caramel #eggs #milk #butter #foodie #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Tomato Soup I love soups and this is one of my favorites. This is my recipe of simplest way of tomato soup. It is rich in vitamins and very delicious. The soup is phenomenal, and I always make it this way whenever I want to eat it. Follow the recipe. Ingredients : 3 liter soup, simple, 8 servings, total time: 1 hour 30 min. 1. 5 kg of beef meat/ diced (it can be meat and around the bones) 1 large onion/ finely chopped 4 large carrots/ cut on thin rings 1 cup of 200 ml -peas/optional 2 roots of green/ finely chopped 1/2 celery root/ finely chopped 2 parsnips/ finely chopped 2 stalks of celery/ finely chopped 2 Tablespoons celery leaves/ finely chopped 2 Tablespoons full of parsley leaves/ finely chopped 800 ml of tomato juice 2 beef or vegetable cube 2 bay leaves salt and pepper to taste 20 peppercorns 1 full Tbsp weed dill/ finely chopped 4 handfuls of noodle soup dough/ optional 2.5 liters of water Homemade Pasta: 2 eggs flour, a little parsley and salt and pepper/ The mixture must not be hard, it must be soft. Preparation : First, wash all the vegetables well and clean them, wash the meat under a stream of cold water. Put all the vegetables (except celery leaves, weed dill, and parsley leaves, (it goes at the end), and add the meat in a deeper pot, pour over the water, cover, and cook over moderate heat. Let it cook for 35 minutes, while cooking, remove the fat from the side with a spoon. When the vegetables have softened, take them out and cut them into smaller cubes, and you can chop or throw the onion that you put in the piece as you wish. Do not return the vegetables to the pot until the meat is tender! When the meat softens, separate it from the bones and chop it into small pieces. Then return everything to the pot, put 2 bay leaves, salt, pepper, peppercorns to taste, soup cubes, peas, tomato juice, weed dill and let it cook for another 25–40 minutes. Cover pot and cook over medium heat, always add water as needed. During that time, make the homemade pasta for soup if you like, it is not mandatory. Homemade Pasta: Take an egg and whisk, put a pinch of salt and a little pepper, and chopped parsley (you can use dried parsley), then gradually add the flour with a spoon and knead the dough (it must be soft, not hard). When the soup is near the end, take out the dough with a fork and when boiling the soup, put them in the soup, one by one, when the dough is cooked, add the parsley leaf and celery leaf. Turn off the fire. Serve warm. Buon appetito! NOTE: You can also use one package of frozen vegetables of 400 g. #food #soup #stew #tomato #richsoup #chicken #chickenmeat #vegetables #recipe #foodblogger #delicious #tastz #healthyfood #blog #healthyfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mixed Salad with Egg Simple summer salad, healthy and very fast preparation. Follow recipe. Ingredients : simple, total time: 15 min., 2 servings 1 pack of mixed salad 160 g (red salad, green salad, rocket) 1/2 cucumber/ cut in thin rings 1/2 carrot/ grated 3 tomatoes/ diced 3 hard-boiled eggs/ diced 2 Tbsp of olive oil T Tbsp of wild apple cider vinegar salt to taste and a little pepper Preparation: Cook the eggs in boiling water for about 10 minutes. When the egg has cooled a little, clean it from the shell and cut it into cubes or rings, as you like. Wash the tomatoes and lettuce under cold water and let them drain well. Take a deep bowl and place the drained mixed salad inside, then cut the tomatoes into smaller cubes. Peel the carrot and the cucumber. Cut the cucumber into thin rings and grate the carrot into small pieces. Put in a bowl all prepared vegetables with the chopped eggs. Pour olive oil and vinegar to taste, add salt and a little pepper and mix well. Serve in small salad bowls. Buon appetito! #food #salad #mixed #lettuce #red #green #rocket #eggs #summer #healthy #simple #recipe #foodie #foodlover #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tuna Spread Tuna spread on toast or crackers is a crunchy snack for any time of day. Healthy and tasty, and easy to prepare. Refresh the flavors and serve with capers, parsley, and a stalk of celery. Follow recipe. Ingredients : simple, total time: 15 min. 2 cans of tuna fillet in vegetable oil (2×115 g) 115 g of butter 55 g of cream cheese 1/2 grated lemon zest 2 Tablespoons of lemon juice a pinch of cayenne pepper 3 salted anchovies 1.5 Tablespoons of capers pinch sea salt a pinch of black pepper For Serving: 1 Tablespoon of chopped capers fresh parsley finely chopped stalk of celery finely chopped toasted bread or cracker Preparation : Add all the ingredients for the spread to the chopper. Season with salt and pepper, then grind well until you get a smooth spread. Put the spread in a bowl or a small mold lined with plastic film. Cover and refrigerate for at least 8 hours or overnight. In a small bowl, mix the chopped capers with the chopped fresh parsley and the chopped celery stalk. Sprinkle over the tuna spread. Buon appetito! #food #sauce #cream #spread #tuna #cheese #anchovies #toast #bread #crackers #parsley #cappers #lemon #butter #recipe #serbian #blog #coffetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Homemade Pizza The Best Way “Simple” pizza, it has to be an entry in the best and most prepared versions ever at home, it has to have something special. In the case of pizza, there are many details that, one after another, really make a difference. Once you try this recipe, I believe you will make it more than once. If you want to make a pizza prepared like this, I advise you to start the earlier process before the arrival of guests. Follow the recipe. Ingredients : simple, total time: 180 min. 3 servings 500 g of flour 00 400 ml of water 20 g of extra virgin olive oil 10 g of salt 5 g of dry brewer's yeast/ or 2 g fresh yeast + 120 ml milk and 1 tsp of sugar crushed semolina to roll out the dough 300 g of tomato purée 300 g of mozzarella black olives as desired Preparation: Yeast for the Dough Heat the milk to a mild temperature, add the yeast and a little sugar, and let it sit in a deep bowl for about 15-20 min. D ough: To prepare the homemade pizza, start by putting the flour in a bowl together with the baking powder, and mix well. Pour about half a dose of water into the center of the flour and start mixing with a spoon. Then add the remaining water, yeast and always mixing well and collecting the flour from the edges of the bowl, and add the salt and oil. The final dough will be really very soft, almost impossible to work with your hands. Cover the container with a cloth and let it rest at room temperature for 2 hours. Processing: Now spread plenty of semolina on the oven casserole 35×45 cm, and start with the folds. This is the key step for an excellent result of the recipe because it gives strength to the dough and helps it leaven. Spread the dough out in front of you to form a rectangle, with the larger side parallel to you. Imagine dividing it into three smaller rectangles with two vertical and parallel lines then, using a tarot card, fold the right rectangle over the central one, then cover it with the left one: you have made the first trifold. At this point you find yourself with a rectangle with the smaller side towards you. Make a book fold, bringing the upper side to match the lower one. Now cover with a cloth and let it rest for 20 minutes, then repeat the operation 2 more times. In total, you will make 3 rounds of trifold and 3 rounds of book folds. Instructions: Put the dough back into the bowl, cover it with plastic wrap, and transfer it to the refrigerator on the lowest shelf for 16 hours. It is not a real leavening, but rather a maturation that will lead to the doubling of the volume and the formation of bubbles on the surface. If bubbles don't form, that's fine, as long as the dough has grown. Return the dough to room temperature for at least 15 minutes. Then roll it out in a lightly greased baking tray without using a rolling pin: push lightly with your fingertips, from the center outwards, until the whole baking tray is covered (with the indicated doses you will obtain a baking tray of approximately 35×45 cm). Let rise at room temperature for another 15-20 min. At this point, stuff the pizza only with the tomato. All other ingredients will be added later. In the home oven, cooking pizza is even easier, but some aspects must be taken into consideration, firstly the temperature that the heat distribution is able to reach. Here's how to recreate the conditions of a professional oven at home. Bake at 250 °C for 10 minutes on the lowest shelf of the oven. Lower the temperature to 220 °C, take it out of the oven and add the mozzarella and any other ingredients. Continue cooking for another 10 minutes. Remove from the oven and enjoy immediately. If your oven does not reach the indicated temperature, you can cook it for a few more minutes at the maximum available (which in any case must never be lower than 220 °C). Cut the pizza into smaller pieces and serve warm. Buon appetito! NOTE: Homemade pizza, as always in the case, is good when freshly made. However, if there is any leftover, I recommend consuming it within 2 days, heating it in a pan with the lid on for 5 minutes or in the oven at 140 °C for 10 minutes. For best results, wrap it in aluminum foil. #food #dough #pasta #pizza #italianfood #best #recipe #pizza #margherita #simple #recipe #homemade #homemadepizza #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Slav Bread - Česnica This festive bread is mostly prepared on the Eve of Christmas or Easter, this is the simplest variant of the recipe how to make it and make the bread soft and tasty. This is a traditional Serbian holiday bread. You can make different shapes and decorations depending on the holiday. It is easy to prepare and has very little material. Follow recipe. Ingredients : round mold 25 cm, easy, total time: 2 h, 15 servings Dough: 1 cube of fresh yeast (30 g) + 200 ml lukewarm milk + 1 tsp flour + 1/8 tsp salt + 1/2 teaspoon of sugar – for raising yeast 250 – 300 ml of lukewarm water 1 egg yolk 600 g flour 1 teaspoon salt 100 g melted butter For Coating: 1 egg yolk + 50 ml milk For Sprinkling: cumin, sesame seeds, sunflower seeds, pumpkin of your choice Preparation: Dissolve fresh yeast in lukewarm water, put 1 teaspoon of flour and a little salt and 1/2 teaspoon of sugar. Leave the yeast for about 25 minutes until it rises. In a deep plastic bowl, place the yolks, risen yeast, stir in 1 teaspoon of salt and then gradually add the flour, mix with a mixer with a special additive for the dough-spiral part. Add the flour 4 times, when the dough has thickened, start mixing with your hands. The dough must be smooth and separate from the pan, taking care not to be too hard. Take the dough out of the bowl and place it on a floured work surface and work it out a little more with your hands and form it into a ball. Cover the dough in a bowl with a clean kitchen cloth and leave it warm to rise for about 1 hour and 15 minutes. After the time has passed, knead the dough once more and divide it into 15 balls. The balls must be the size of smaller meatballs, about 4.5 cm in diameter. Roll each ball in melted butter and arrange in a greased mold 25 cm. diameter. Arrange the balls next to each other. Mix the yolks with milk and brush each ball. Sprinkle with cumin, sesame, pumpkin, or sunflower seeds if desired. Bake in a preheated oven at 180 °C for about 30 minutes. Use a toothpick to check if the dough is ready. Take out the bread and leave to cool, serve on a festive table. Buon appetito! #food #slav #festive #bread #pasta #dough #serbianfood #delicious #soft #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.

Christmas Cake Bread I start Christmas morning by mixing the dough for the traditional Česnica. It is believed that its name comes from the Old Slavic word: čest (which means: part), because it breaks into pieces before lunch. A coin is placed in the dough, which, according to the belief, should bring happiness to the one who finds it in his work. When breaking, each of those present tears off a part of the bread, and one part is “home-made”. Follow recipe. Ingredients: medium, total time: 180 min. 10 serving Rising yeast 1 cube of fresh yeast/ 42 g 350-400 ml of milk 2 teaspoons sugar 1 teaspoon flour and more: 750 g of flour 1 egg 3 Tablespoons olive oil 1 teaspoon salt To Coat and Sprinkle Bread: 1 egg white a little sesame and flax seeds a little salt The most important: 1 lucky coin/ wrapped in a piece of aluminum foil Preparation: Heat the milk with the sugar, then remove it from the hob, add a teaspoon of flour and a cube of yeast, and crumble it in the milk. Leave in a warm place 20 min. for the yeast to start working and froth. Put flour in a bowl (before that, separate two cups on the side, in a bowl), egg, oil, and salt. When the yeast grows, add it to the dough and start mixing. If necessary, add more lukewarm milk or flour (the one separated from the side), to get a medium hard dough. Put the kneaded dough in a bowl (before that, dust it with flour), cover with a cloth and leave in a warm place to double in size about 1 hour. During that time, prepare a baking dish, lightly grease it with oil and dust with flour. When the dough rises, transfer it to the work surface, and if necessary, add flour from the one separated from the side, then divide into 2 parts, larger (about 2/3 of the dough) and smaller (1/3 of the dough). Shape a small part into a ball, press a lucky coin into it, wrapped in aluminum foil, and place it in the middle of a baking tin with a diameter of 28 cm. Roll out the rest of the dough with a rolling pin to a thickness of about 1 cm, then cut out the “donuts” with a glass. I cut 18 pieces. “Donuts” stack next to each other, overlapping them, until all 18 are stacked correctly. Mix the rest of the dough (from cutting out “donuts”), divide it into two parts, then make two long sticks, weave them, then push them in from the outside, in order to fill the gap in the mold. Coat the cake-bread with beaten egg whites, sprinkle with salt, sesame and flax seeds, and leave it to grow for another 30 minutes. Bake in a well-heated oven at 200 °C for about 15 minutes, then reduce to 180 °C and bake until done, until golden brown. Sometimes I make Česnica as an ordinary cake, without decorations. I make a few cross-shaped holes and that's it. Buon appetito! Merry Christmas! #food #dough #festive #cake #bread #serbianfood #recipe #Christmas #dough #homemade #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Semolina Cake This kind of cake was prepared by our grandmothers, an irresistible, quick and easy recipe and so soft and juicy. The ingredients are semolina, milk, eggs, and syrup. Follow recipe. Ingredients: pan 32×25 cm, cup-200 ml, simple, total time: 40 min. servings 15 Biscuit: 3 eggs 1 cup of sugar 1 cup of milk 1 cup of oil 1 cup of flour 200 g semolina 1 bag of baking powder/ 10 g 2 bags of vanilla sugar/ 20 g Syrup Cake Topping: 2 cups of sugar/ or if you like less sugar, use only 1 cup 2 cups of water juice of 1/2 a lemon and grated lemon zest/or orange/optional For Decorating Cake: coconut flour or ground chopped nuts/ optional Preparation: Biscuit: First, make a biscuit. Beat the eggs with sugar until you get a foamy mixture, then add the other ingredients from the description and beat again. Let the mixture stand for the semolina to soften for about 15 minutes, and stir occasionally. Coat the pan with a little oil and flour so that the mixture does not stick, then spread the mixture. Bake the biscuit in a preheated oven at 180 C ° for 25 – 30 minutes Syrup for Cake: Put sugar and water in a small, deep bowl and add lemon juice.(optional if you don't have it). Boil the syrup for about 10 minutes on a slightly moderate heat. Cut the finished cake into cubes and pour lukewarm syrup over it. You can decorate it with coconut flour or coarsely chopped walnuts. You can also decorate with berries or raspberries, as you wish. Serve cake cold. Buon appetito! NOTE: If you like a less sweet cake, you can comfortably reduce the amount of syrup by about 80 g sugar less or 1 cup. You can certainly replace the sugar with stevia according to the instructions on the box. The rest of cake put in fridge. I have put the cake in a slightly bigger pan 40 × 25 cm, also I have put less of sugar by 1 cup. The cake is baked at 180 °C with a fan for about 20 minutes. The semolina cake is a simple soft cake, it is very easy to prepare! The sweetness of the cake is just right for my taste! #food #cake #dessert #gris #semolina #simple #recipe #serbian #delicious #foodie #foodlover #dessertlover #cakes #coffeetimelena #foodblogger #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mediterranean Moussaka Moussaka is a dish that originates from Greece, but was also adopted by the Balkan countries and is prepared in several ways. You can prepare it vegan or with meat. I live in Italy, so I prepare it the Mediterranean way, and it tastes fantastic! If you like this taste all these ingredients from the attached recipe, I recommend it as the main dish of the day. Follow recipe. Ingredients : Glass baking dish 35×40 cm, medium, 6 servings, time: 75 min. 8-9 big red potatoes or white/cut into thin ring slices 3 mm FILL: 1 onion/finely chopped 4 Tbsp of oil 2 medium carrots/coarsely grated 1 stem of celery/chopped with blender 650 g of ground mixed meat/pork and beef 1 full teaspoon salt 1 teaspoon pepper 2 tsp flour 200 ml milk 1 Tbsp of dry parsley/or fresh finely chopped 1 tsp of basil 1 tsp of oregano DRESSING: 600 ml g sour cream/or cream for cooking 3 eggs 1/2 tsp salt 1/2 tsp of pepper 80 g of Parmesan cheese/finely grated 1 flat tsp of dry oregano Preparation: First, prepare all the ingredients as described above. Pour oil into a deep and large frying pan, set the heat to moderate, as soon as it warms up, add the finely chopped onion. Stew until it softens and gets a glassy appearance, then add the minced meat, mix everything well together. Immediately add the grated carrot and chopped celery and mix well, cover the pan to let the meat drain. Simmer until the minced meat softens and acquires a brownish color, and the liquid from the meat must evaporate. Then you add all the prepared spices, and at the very end mix 2 teaspoons of flour well, simmer for about 1 minute, immediately after that add milk, mix the ingredients well and simmer for about 3 minutes, remove from heat. You have finished the prepared moussaka filling. Procedure: Take a fireproof bowl, and arrange the cut potatoes into rings. The first row must cover well so that the filling does not come out from the sides, so if necessary, you can also arrange it over a row of potatoes to cover the holes in between. After that, arrange the filling with 4 large spoons, align the filling everywhere, then a row of potatoes, then the filling again and then the potatoes again. Salt well and pepper each row of potatoes. So you have 3 rows of potatoes and 3 rows of filling. After that, put the dish in the oven and bake at 180 °C until the top row of potatoes is golden brown, about 25 min. After that, take it out of the oven and make the topping for the moussaka. Topping: Take a deep dish and pour eggs and other spices, mix well add the sour cream, beat the ingredients well with a hand whisk, until they are well combined. Take the half-finished moussaka out of the oven, cover it with this dressing, shake the pan from all sides to get the dressing into all the ingredients, and leave 10 minutes. Return to the oven and continue baking for about 35 – 40 minutes, depend on oven. The moussaka is ready when the top layer is golden brown and the topping is well baked. Remove from the oven and cut into big cubes, serve into shallow plates with sour cream if you like. Buon appetito! #food #maindish #best #dish #moussaka #minced #meat #beef #pork #Mediterranean #delicious #simple #recipe #blog #coffeetimewithlena #foodblogger #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Original Hungarian Perkelt Recipe The fantastic Hungarian dish Perkelt has always blown me away. I believe that anyone who has been to Hungary will always remember their good menus and delicious snacks. This is the original recipe of their famous dish, you will surely like it! Follow recipe. Ingredients : 1 deep medium pot, 4 servings, 100 min. For Perkelt: 1 Tablespoon of oil 1 and a 1/2 large onions / finely chopped 120 g of smoked bacon or ordinary / cut into cubes 950 g of young beef / cut into cubes 1 green bell pepper / diced 1/2 red bell pepper /diced 1/2 teaspoon cumin 1 teaspoon of marjoram 4 cloves of garlic 2 medium diced tomatoes 1 Tablespoon of tomato concentrate 1/2 teaspoon thyme /it is not mandatory 1/2 teaspoon ground hot pepper or 1/2 green hot pepper / it is not mandatory 4 teaspoons of ground sweet pepper 1 teaspoon of salt 1 teaspoon of pepper 1 teaspoon of Vegeta dry spice 2 bay leaves Mashed Potatoes: 4 large potatoes/ diced water for cooking a little salt Preparation: Prepare all the ingredients as described above. Put the bacon in a deep medium pot and fry it with very little oil on medium to moderate heat. Fry until the bacon becomes transparent, then add the chopped onion and mix everything together, cover the pot and stir occasionally, simmer the ingredients for about 10 minutes. After that, add the chopped pepper and simmer for about 3 minutes, immediately after that add the sliced meat, mix the ingredients well, cover the pot and stir occasionally every 10–15 minutes. Leave the meat to stew until it releases water. When the water has reached the level, add chopped tomatoes, cumin, marjoram, pepper, salt, Vegeta dry seasoning, ground paprika (sweet and hot), bay leaf, thyme, mix it all well and cover the pot and simmer again for about 30 minutes. After the specified time, half-open the pot because the soft dish must thicken and cook for the next 60–70 minutes. Do not forget to stir the dish every 15 minutes! Cook on slightly moderate heat! This Hungarian Perkelt is usually served with mashed potatoes, but you can also use polenta. For polenta, see the recipe preparation recipe here. If it seems too thick, add a l00 ml of water and cook for another 15 minutes. Mashed Potatoes: Peel the potatoes and cut them into cubes, put them in a small, deep pot, cover them with cold water and add a pinch of salt. Cook for about 23 minutes. After that, turn off the fire and strain. Return the potatoes to the same bowl and add a pinch of salt. Then mash the boiled potatoes well with a large fork. Serve half potatoes and half Perkelt in deep plates. Red wine goes fantastically with this dish. Buon appetito! #food #main #dish #meal #hungarian #orginal #recipe #specialty #Perkelt #meat #beef #peppers #tomatoes #delicious #simple #taasty #foodlovers Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pancakes Homemade Pancakes in a simple and easy way, mixed and fluffy. The filling can be with walnuts, sugar, jam, Nutella, or some cream, that you keep in the fridge and haven't used. Also, you can make them salty with ham and cheese, mushrooms etc. Lately, they have been combining a lot of ground plasma biscuits and Nutella, it has a great taste, but it is also very caloric, so it is better to leave it to the youngest growth in moderate quantities. The dough is fantastic, and the pancakes are soft and fragrant! Follow recipe. Ingredients : simple, total time 35 min. 4 eggs 560 g flour/ 1/2 smooth and 1/2 sharp 700 ml of milk 150 ml of mineral water or 100 ml of yogurt pinch of salt 1 grated zest of lemon 2 vanilla sugar/ 20 g Preparation: First, mix the eggs and vanilla sugar, add the lemon peel, then pour the yogurt and milk, mix well, gradually add the flour, then finally pour the sour water. Mind, mix the ingredients well until you see circles in the dough, that is, it foams. When it's ready, prepare a good ladle, a prop with which you will turn the pancakes. Take a high-quality Teflon pan or any other you have and add some oil, turn it on high. As soon as the oil has heated up, pour in a certain amount and work in a circular motion with the stirrer to flatten the dough in the pan. Cook one side for a few minutes, then turn the pancake over. Do the same with the rest of the dough. Stack them on top of each other. It's even better to have someone help you while you're making them, to have someone flow them at the same time, so we don't waste time. We all know how pancakes smell and how much we love them, and we can't wait to try them! As usual, when I make them, the first pancake always tears or there is a little more dough, don't despair, that's normal. When making pancakes, do not pour a lot of oil, add very little, 3–5 drops at a time, just to grease the pan. Fill pancakes as desired, serve warm. Buon appetito! #food #dessert #pancakes #fluffy #homemade #dough #simple #recipe #serbian #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.

The Simplest Sauerkraut – without any Additives You want a nice and tasty stew without spices. Well, this is the right recipe for how to make it, if you are not a fan of some additional ingredients. In this way, the sour total will be soft and tasty, you can combine it with any meat, fried, roasted or steak. If you pickle cabbage, wash it well if it is very sour and cut it into strips 5 mm wide. If you bought purchased cabbage in a jar, try it and see if it is sour, rinse. When I cook, I always combine it with roasted potatoes or mashed potatoes or rice with a piece of meat. The preparation process is extremely simple and easy, and it is also economical. In this way of cooking, you are left with all the vitamins in your food. All you need is a 45×30 baking tray, aluminum foil oil and water. Follow the recipe. Ingredients : very easy, total time: 60 min., 4 servings 1 kg of sauerkraut/chopped into strips of 5 mm water/ 5 mm level in the pan 100 ml oil 4 bay leaves Preparation: Take the cabbage and cut it into 5 mm wide trays. If the purchase is cut, then only rinse it once if it is overcooked. Leave in the strainer to drain well. After that, place it in a larger 45×30 baking pan and arrange it. Then pour it with oil, and do not pour much water so that it is about 5 mm level in the pan, stir it and put the bay leaf. Cover the pan with aluminum foil and place it in a preheated oven at 180 °C, bake for about 40 --50 minutes, depend on oven. From time to time, check if it is necessary to add a little water and top up. If there are liquids, do not add anything. Make sure it does not turn brown and do not remove the foil until the end of baking. The stew is ready when it takes on a yellowish color and softens. You will see how wonderful and delicious it is, and irresistible naturally without any ingredients. Serve warm in plates with leftover toppings, baking, or some steaks. Buon appetito! #food #sauerkraut #simple #best #recipe #delicious #sidedishes #foodblogger #naturelfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Health Salad, Lena Health salad, is full of vitamins and incredibly healthy and which will invigorate you in winter and summer days. Ideal for those on a diet. Follow recipe. Ingredients: simple, total time: 20 min. 100 g of fresh beets 50 g of fresh carrots 50 g of fresh apples balsamic vinegar, salt and black pepper to taste fresh mint if desired Preparation: Grate the beets and apples and carrots on a coarse grater, season the vegetables with pepper, salt and vinegar, and the apples with vinegar and mint. Serve in layers. Buon appetito! #health #salad #lena #food #foodie #foodlover #foodblog #coffeetimewithlena #healthy #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.

Simple Walnut Cake A fantastic cake called wheat cake because the color is identical to wheat. A puffy and soft cake that is very easy to prepare and ready quickly. Follow recipe. Ingredients : simple, total time: 60 min. 8 services Cream Ingredients: 300 g walnuts / half ground and half finely chopped 3 eggs 150 g of sugar 100 g of cornstarch 1 liter of milk 100 g butter/ room temperature 1 teaspoon of vanilla sugar/ 5 g Ingredients of the Bark: 6 eggs pinch of salt 100 g of sugar 150 g of flour 1 and a half teaspoons of vanilla sugar / 7 g 100 g of butter/ room temperature Preparation: Prepare all the ingredients listed above. First fry the walnuts on a slightly moderate heat. Grind half of them and chop the other half into small pieces with a knife, you can also use a blender but with shorter work. Separate a small part from the chopped walnuts for decoration. MIXTURE OF CORNSTARCH: Put the eggs and sugar in a deep, medium-sized saucepan and beat in a mixer into a frothy mixture, then add the starch, mix well and gradually add the milk. Put the pan on the stove and cook on a slightly moderate heat, stirring constantly, until the mixture thickens. Cover this mixture with foil and let it cool at room temperature. THE BARK: Take a deep bowl and put eggs and a little salt and mix well, gradually add sugar and mix constantly. When you have a creamy mixture, add half of the sifted flour and vanilla sugar, mix the mixture again and then add half of the flour again and repeat the mixing. When the mixture has become compact, add ground walnuts. Pour this mixture into a greased cake tin lined with baking paper. Bake at 180 °C for about 30–35 minutes, depending on the oven. Check the dough with a toothpick, if it is dry, the dough is ready. Leave the peels to cool, then cut into two equal parts. CREAM FILLING: Mix softened butter with vanilla sugar, then gradually add cornstarch to the mixture and beat constantly. Add chopped walnuts to this mixture when it has become uniform, and previously separate a small part for decorating the cake. Apply half of the filling on the first crust and flatten it, cover with the second crust and spread the filling again. Decorate the cake with chopped walnuts, leave the cake to rest in the refrigerator for 4 hours. Buon appetito! #food #dessert #walnuts #cake #simple #delicious #recipe #dessertlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Risotto with Porcini and Leeks The Mediterranean taste of Italy, a fantastic risotto with porcini that is made very simply and ready in less than 35 minutes. Follow the recipe and enjoy every bite! Ingredients : simple, total time: 40 min, 2 serving 2 Tablespoons of olive oil 1/2 stalk of leek / finely chopped 30 g of butter 1 teaspoon of hot crushed pepper or chopped fresh hot pepper 70 g Porcini mushrooms+ 150 ml water little salt and pepper to taste 200 g rice Arborio 2 ladles of broth/ 1 soup cube +200 ml water 100 ml of white wine 1 Tablespoon fresh parsley/finely chopped 2-3 Tablespoon Parmesan grated Preparation: Prepare all ingredients as described above. Take porcini mushrooms and soak them in water and let them sit for 30 minutes in a bowl. After the given time, strain, and squeeze to get the water out of them. Do not throw away the liquid from the porcini mushrooms. Take 1 cube of soup and heat it with 200 ml of water on a slightly moderate heat. During this time, take a small pan and put a little olive oil, when it is heated, add chopped leeks. Simmer and stir until soft, then add the drained porcini, simmer for about 2 minutes and turn off the heat. Pour olive oil into a deep and large frying pan. Fry the rice for 3 minutes, stirring constantly so that it does not burn. Then add the leeks, porcini and stir, pour over the white wine and wait for the alcohol to evaporate. Then add half the broth, the liquid from porcini and crushed hot pepper, cook on slightly moderate heat for about 10 minutes. Season them with salt and pepper to taste After 10 minutes, add the second half of the broth and cook for another 10–15 minutes, until the rice is soft. 5 minutes, towards the end add butter, chopped parsley and mix well, cook for about 2 minutes, at the end stir in Parmesan and turn off the heat and serve in deep plates. Garnish with some parsley and Parmesan grated cheese. Buon appetito! NOTE: Be careful not to overcook the rice because real Italian risotto is cooked less than regular rice, we say it here al dente! #food #main #dish #rosotto #porcini #leek #Parmesan #italian #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.

Beef Liver with Garlic and Purée A simple and tasty dish that is ready quickly. This is how I always prepare it, and it turns out very nice and soft liver with the addition of garlic. In this purée, I use white potatoes and add very little milk and butter. On the table already! Follow the recipe. Ingredients : simple, total time: 40 min. 2 serving For Liver: 550 g beef liver steaks 2-3 large garlic cloves/chopped 100 ml of milk 3 Tbsp vegetable oil or olive oil 2 teaspoon dry herbal spice — Vegeta little salt For the Purée: 7 medium potatoes/ cut into smaller cubes 150 ml of milk 15 g butter water for boiling Preparation: Cut the liver into medium steaks. Sprinkle with two teaspoons of Vegeta dry seasoning and rub into the meat well. Then add a little salt from the salt shaker, pour over 100 ml of milk, let it stand for 30 minutes at room temperature. Peel the potatoes and wash them. Then cut them into small cubes. Put it in a smaller, deeper pot and pour enough water to cover the potatoes. Cook on slightly moderate heat for 25–30 min. When the potatoes are cooked, first strain them well, then mash them with a fork. Immediately after, add butter and half a teaspoon of salt and mix it all together, then add milk gradually, mix well until you get a compact and uniform mixture. Cover the pot. Turn on the stove and add oil to a larger pan, wait for it to heat up well. Then add the liver steaks to be fried, pierce them a little with a fork on all sides while they are baking. When the side is a little browned, turn it to the other side and let it cook for another 4 minutes. After that, add the chopped white onion to the liver and the rest of the milk left in the plate. Stir the livers well, let them simmer for another 8 minutes. Calf livers are never fried for a long time. Serve in shallow plates over chrome, put the liver sauce in the dish and go with a good wine like Chardonnay. Buon appetito! #food #main #dish #maindish #liver #beef #soft #purée #garlic #delicious #simple #recipe #fast #Tasty #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Juicy Moussaka, the best recipe Moussaka is a traditional Greek dish, but many countries have adopted this meal and everyone makes it in many ways. Moussaka in this way gives the first taste and the meat and potatoes are soft so that every bite is a real pleasure. Follow my recipe. Ingredients : medium, total time: 90 min. 8 servings 600 g of mixed minced meat / pork and beef 1.5 kg of potatoes / cut into 4 mm rings 1 big red onion / finely chopped 1.5 teaspoon of salt 2 teaspoon pepper 4 teaspoons of ground red sweet pepper herbs as desired Topping: 3 eggs 200 ml of cooking cream some milk 1/2 teaspoon of salt 1 teaspoon parsley Oregano to taste as you like Preparation: Peel the potatoes and cut them into thin slices of 4 mm. Place the potatoes in a deep bowl, sprinkle with salt and herbs as desired, and mix. Sauté the onion in a pan until it becomes glassy and slightly browned, then add the minced meat. Simmer for about 10 minutes, covered, stirring occasionally. Then, immediately after that, add salt, pepper, red pepper and stew for 10–15 minutes on slightly moderate heat. Divide the filling into 2 parts. Grease the refractory dish with a little oil with the help of a brush. Arrange the first layer of seasoned potatoes next to each other. Then put the minced meat filling and level it with a spoon, then cover with the rest of the potatoes, then put the filling again and then the potatoes again. Press the potato top layer a little on all sides, so that the meat is well covered between the rows. When you have finished the last layer of potatoes, add 200 ml of water and shake the container from all sides. Bake the moussaka at 200 °C. After 45 minutes, remove the moussaka, the liquid has already evaporated, and pour the hot moussaka with a dressing of eggs, cooking cream and milk. (You can also decorate moussaka with peppers cut into long pieces) Return to the oven and bake for another 15–20 minutes, by which time it should be done, depending on your oven. Buon appetito! #food #main #diish #juicy #moussaka #peppers #minced #meat #potatoes #simple #recipe #delicious #tasty Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.