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## Delicious Green Collard Sarma Rolls Recipe Green Collard Sarma rolls Beautiful and delicious collard greens sarma ideal for spring and summer, which can be eaten cold or warm with the addition of sour milk, which is really refreshing. They are made simply and relatively quickly, something similar to when you make sarma from sauerkraut. I love this dish very much, and I make it quite often at this time. In case you can't find collard greens, you can replace it with Swiss chard or vine leaves. Let's make it together and enjoy the phenomenal flavors of this dish. Green Collard Sarma rolls Ingredients : simple, total time: 85 min., 6-8 serving (24 sarma) 30 green collard leaves/ or Swiss chard or vine leaves 550 g minced meat / pork and beef 150 g rice/ washed few times 2 small yellow onion/ or 1 big finely chopped 1 medium carrot/ blended finely chopped - optional 1 tsp dry spice Vegeta 2 tsp salt/ divided 1 tsp black pepper 2 and 1/2 tsp red ground paprika 1 egg Olive oil EVO to taste Green Collard Sarma rolls   Preparation : Filling : First make the filling for the sarma. First rinse the rice several times under cold water. (If you want rice, you can cook it separately in a 1:3 ratio of rice and water in cups. Add a little salt to taste and wait for it to swell, about 20 minutes.) Finely chop the onion and add it to the heated olive oil, fry it until it softens and becomes transparent. If you want, you can add the blended carrot and mix all the ingredients, this is optional! Add minced meat, washed and drained rice, 1 teaspoon salt and 1/2 teaspoon black pepper, mix well. Simmer for about 15 minutes, covered and stirring occasionally. During cooking, add 100 ml of water or as needed. Now add the 2 teaspoon red ground pepper, simmer for another 5–7 minutes, covered. When the liquid has evaporated, add one egg, mix quickly and immediately remove from the heat. Leave the filling to cool. Collard green and blanching : Wash the greens well under warm water, Then drain them well. Use a small knife to remove the thick vein along its entire length on the back part of the leaf. Place water in a large pot and add a one teaspoon of salt. Wait for the water to heat up, but not boil! As soon as the water is heated (before boiling), add two leaves each of greens and pull out after 2–3 seconds to blanch them. Drain them well set aside with the help of a flat larger spatula and place on a plate or tray or in cold water. Make sure not to overlap the leaves, but arrange them next to each other and let them cool. Preparation green collard sarma : When the leaves have cooled, take the filling and use 1 spoon to fill the leaves. Fold the sides and roll into a sarma. In case your sheet is torn, you can add another sheet underneath and twist it into a wreath, that's how I did it and nothing will get in the way. Arrange sarma in an oiled dish, one next to the other. Add 150 ml of water and 1/2 teaspoon of red ground paprika to the pan where you made the filling, scrape the bottom of the pan with a wooden spoon to collect all taste of the ingredients and pour over the collard green sarrna. Put them to bake in a preheated oven at 180 °C for about 35–40 minutes, covered with aluminum foil. During cooking, after every 10–15 minutes, I added 150 ml of water twice. Serve warm with sour milk or sour cream with a piece of bread. Buon appetito! Green Collard Sarma rolls NOTE: You can also cook the rice separately if you are afraid that it will not be cooked, at the end mix in the minced meat filling and stuff the leaves of greens. During baking in the oven, add only one cup of water of 150 ml or as needed. You may or may not need to add carrots to these sarmicas, instead of ordinary white rice, you can use integral rice, I used white spiked rice. If you like it creamier, you can pour boiled cooking cream with a little milk on top before baking of the sarmica. Keep the collard green sarme covered in the refrigerator for 3–4 days. Heat the sarmica in a pot with a little water (about 150 ml), for about 10–15 minutes. 6 sarmica are enough for 2 persons since they are small. Green Collard Sarma rolls   Do you want to try something a little different? Chard Sarma Sarma Lena Spicy Sarma Homemade Serbian Sarma Top Sarma Lena Macedonian Baked Sarma Lena Sarme in a Pressure Cooker, Southern Serbian way Baked Cabbage Rolls in the Oven Cabbage Rolls Green Collard Sarma rolls #green #collard #sarma #rolls #collardgreen #sarma #swisschard #vineleaves #healthyfood #healthyrecipe #serbianfood #serbianrecipe #food #maindishes #lunch #meal #delicious #recipe #recipes #baking #oven Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Cherry-Infused Baklava with a Yogurt Twist Baklava with Cherries and Yogurt Juicy and wonderful cherry baklava, soft and full of filling, I usually make it in spring or summer. This cake is made for cherry lovers. For this recipe you will need cherries, thin baklava or pie crusts, sugar, eggs, vanilla sugar and baking powder. The preparation is very quick and easy. Follow this incredible recipe of mine. Baklava   with   Cherries   and   Yogurt Ingredients : simple, total time: 60 min. 500 g thin crust baking dish 42x24cm For Filling : 1 kg frozen cherries with juice/ pitted 3 eggs 120 g granulated sugar 350 ml yogurt 2 bag of vanilla sugar/ 20 g 1 bag of baking powder/ 10 g For spread : 150 ml minerals water 150 ml oil Syrup : 500 ml water 250 g granulated sugar Baklava   with   Cherries   and   Yogurt   Preparation : Cherries : Remove the frozen cherries the day before preparing this cake and transfer to the refrigerator. Put the cherries in a deep bowl and let them melt completely and adjust to room temperature. Frozen cherries are mostly cleaned, but be sure to check. Set aside. If you use fresh cherries, wash them well and remove the pits from 1 kg of cherries. Place them in a bowl and set aside until required. Syrup : Make the syrup by mixing sugar and water in a small saucepan and heating it over low to moderate heat. From the boiling point, let it boil for another 5–6 minutes, then turn off the heat. Leave the syrup to cool on the room temperature while you make the baklava. Filling : In a deep bowl, add eggs and sugar and mix with a mixer until foamy, until the texture is smooth and lighter. Then add the rest of the ingredients in order except for the cherries and mix until uniform. Set the finished filling aside. This syrup is poured at the end over the hot baklava, the syrup must cool down well. Working method : Preheat the oven to 190 °C. Leave the 2 empty crusts for the end and put them aside. Save some filling for topping the baklava later. Now start preparing the baklava. Grease a 43x24 cm dish and place the first crust and coat it with a mixture of oil and sour water evenly over the entire surface with the help of a brush. . Coat the second and third crust in the same way with a mixture of oil and sour water. Place 3 spoons of egg filling, sugar and yogurt on the third crust. When you have put the filling, spread the cherries evenly along with a little juice. Repeat these steps until you have used up all the ingredients, the first, second, and third crusts a coating of oil and sour water, and the third filling plus cherries with a little juice. When you're done, put the last 2 crusts on and coat them with a mixture of oil and sour water and add the filling. Cut baklava into cubes or rhomboids with help of sharp knife. Pour over the rest of the filling (I had about 220 ml of the egg, yogurt mixture left) and shake the pan a little to get the filling into the crust. Bake in a preheated oven at 180°C for about 35–40 minutes. During baking, turn the pan to the other side and after 20 minutes, put aluminum foil on it, especially if your oven is working harder! When the baklava is baked and hot, pour cold syrup over it and let it absorb. When the baklava has cooled, transfer it to the refrigerator for 2 hours. After 2 hours, serve baklava with a cup of tea or coffee. If you prefer, you can sprinkle with powdered sugar. Buon appetito! Baklava   with   Cherries   and   Yogurt   NOTE: Keep baklava in the refrigerator for up to 4–5 days. Do you want to try something a little different? Baklava Lena Baklava with Poppy seeds Baklava with Plasma and Cherries Baklava with Orange topping Lena Baklava Soft Cake My Aunt's Baklava Lena Baklava with Pistachio-Turkish Dessert Baklava   with   Cherries   and   Yogurt   #baklava #with #yogurt #and #cherries #delicious #dessert #cake #pie #simple #recipe #easycooking #foodlover #dessertporn #dessertlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Kuglof Recipe from My Mum Kuglof Recipe my Mum A simple and quick kuglof, a beautiful dessert ideal for all occasions. You can make it with the addition of raisins, almonds, walnuts or candied fruit. You can certainly make it without those additives, it is very simple and quick to prepare. The cake is very decorative, you can serve it with coffee or for breakfast, I believe that all members of the family will be satisfied. Follow recipe. Kuglof Recipe, my Mum Ingredients: simple, total time: 55 min. 200 g of butter 200 g of sugar 500 g of flour 1 bag baking powder/10 g 1 bag of vanilla sugar/ 10 g 3 big eggs/ or 4 small eggs 125 ml of milk 1 grated lemon peel pinch of salt 125 g of raisins/ if they are large, cut them in half, soaked in a little rum. 80 g of almonds/ in hot water to remove the shell/ or ground walnuts Kuglof Recipe, my Mum Preparation: Beat well the butter that was at room temperature. Then add: eggs, sugar, vanilla sugar and mix it all well. After that, add milk, grated lemon rind, a pinch of salt, and mix. Then add flour, baking powder, mix everything well, finally add ground walnuts or almonds, and drained chopped raisins, mix all the ingredients with a spatula. (If it seems that the mixture is too thick, add a little milk, and if it is thin, add flour.) When you have obtained a uniform mixture, grease the kuglof mold (butter and flour), remove the excess from the mold. Pour the mixture into the mold, spread evenly, and bake in a preheated oven at 180 °C for about 30–40 minutes. If your oven works hard, cover it with aluminum foil after 25 minutes. With the help of a toothpick, check whether the dough is ready. If it is dry, it means that the dough is ready. Leave the finished kuglof to cool and then sprinkle with powdered sugar. Cut into slices and serve with white coffee or tea in the morning. Buon appetito! NOTE: Instead of walnuts or almonds, you can add candied fruit if you wish! Keep the cake at room temperature, covered. Do you want to try something a little different? Kuglof Colorful Kuglof Marble Kuglof Kuglof Lena Marble Kuglof Kuglof with Wine and Chocolate #kuglof #recipe #of #my #mum #simple #dessert #recipe #cake #holidayrecipe #summerrecipe #delicious #raisins #food #cakelover #dessertlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Perfect Sauce Pairing for Fish and Salad Topping sauce for Fish and Salad This sauce is made in just 5 minutes. It is an ideal topping for all types of river and sea fish. It will also be a dressing for some Mediterranean salads with eggplant or in combination with fish or tuna. The preparation is very quick and simple. Follow recipe. Ingredients : simple, total time: 5 minutes, 2-3 serving 100 ml Olive oil EVO 1 lemon juice 3 cloves of garlic/ minced pinch of black pepper 2 Tbsp fresh parsley leaves/ finely chopped small sauce bowl Topping   sauce   for   Fish Preparation : Cut the lemon in half, squeeze the juice and filter. In a small bowl, add olive oil, filtered juice from a whole lemon, a pinch of black pepper. Chop finely the parsley leaves and add 2 spoons to the bowl. Mix it all well. Use it as a topping sauce for all types of sea and river fish, you can use this topping as an addition to some salads. If you like the aroma of lemon, you can add a pinch of grated lemon peel, (with the fact that the lemon has been thoroughly washed beforehand and left in water and baking soda for about 1–2 hours or overnight.) Enjoy! NOTE: Keep this topping sauce for 2–3 days in the refrigerator. Do you want to try something a little different? Tartar Sauce Parsley Sauce Garlic Sauce Spicy Sauce Garlic Sauce -Toum Homemade simple Tartar sauce #topping #sauce #for #fish #sauce #oliveoil #garlic #lemon #simple #recipe #food #dressing #food #salad #easycooking #simple #recipe #blog #coffeetimewithlenaallin1 #coffeetimelena #foodblogger #foodie #foodporn Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Delight of Poppy Seed Rolls Poppy seeds Roll Poppy seed roll in a simple and easy way of preparation. First you start with making the filling, and then you start making the dough for this crunchy poppy seed roll. You can also add less sugar to fill for about 60 g if you like it less sweet, it consists of the basic ingredients that we all have at home, namely: powdered sugar, ground poppy seeds, honey, and milk. I always like to add grated lemon to the dough, but you can skip this step, in addition to the lemon, you will need dry yeast, warm water, milk, sugar, flour, and butter or oil, and one egg yolk. The poppy seed roll is very tasty and juicy and full of poppies. With this recipe, combine two strudels into one and bake in a 30×10 cm bread mold. Let's make it together. Follow the recipe. Poppy   seeds   Roll Ingredients : simple, total time: 105 min. Filling : 300 g ground poppy seeds 200 g powdered sugar/ it can be less for 50 g if you like less sweet 150 ml warm milk 50 g melted butter 2 Tbsp of honey Dough : For Raising Yeast : 1/2 Tbsp dry yeast/ 4 g 1 tsp granulated sugar 165 ml warm water 1 tsp flour _________________________ 2 Tbsp oil pinch of salt 1 tsp grated lemon zest 300 g flour 80 g soft butter/ room temp., divided mold for bread 30 x10 cm For Spread : 1 egg yolk 1 Tbsp milk Poppy   seeds   Roll Preparation : Filling : 300 g of poppy seeds, 200 g of powdered sugar, mix in a bowl, add 150 ml of hot milk, 50 g of melted butter, 2 spoons of honey, and mix until uniform. Set aside. You can make the filling without honey, but then add 2 bags of vanilla sugar, mix everything and combine the ingredients on a low heat for a few minutes, add a little milk if necessary. Set aside. Dough : 1/2 teaspoon of dry yeast, 1 teaspoon of sugar, 165 ml of warm water, 1 teaspoon of flour, mix well, leave for 5 minutes. After the elapsed time, add 2 spoons of oil, a little salt, grated lemon zest add 300 g of flour gradually, and mix first with spoon then knead it all well by hand, until you get a compact dough. Oil the work surface and take out the dough, knead a little more by hand, cover it with a transparent film and leave it for 10 minutes. After the elapsed time, divide the dough into 2 equal parts. Knead the dough by hand and spread it with a rolling pin. Add 40 g of softened butter to the dough, coat the entire surface of the dough, fold it from one side and the other to the center of the dough, then fold it like a book. Cover it with transparent foil and set it aside. Do the same with the other part of the dough, and let it sit for 15 minutes more. When the time passed, coat the work surface with oil, roll out the dough with a rolling pin into a rectangular shape with a thickness of 3.5-4.5 mm. Place baking paper cut to dimensions 30×40 cm over the dough and cut the overhanging edges with a dough cutter. Fill the entire surface of the dough and spread it evenly, leaving 6 mm free space towards the edges. Now roll it into a roll evenly and as thinly as you can, but leave a space of about 4 cm and do not roll it all the way! Place the baking paper and transfer the strudel to it. Place the second dough close to this strudel on the baking paper, spread the dough in the same form, so that the edges of one and the other strudel connect. The thickness of the second dough must be the same, fill the second strudel and flatten it evenly. Bring the edges together well and put the filling on them. Now twist the roll from the shorter side, with the help of paper so that you get one roll. Fix the firm by hand, transfer it to paper and put it in a 30×10 cm bread mold, cover it with a clean cloth and let it rest for 30 minutes. When the time has come, mix the egg yolk with milk and coat the entire strudel with the help of a brush. (or just melted margarine for a lean version). Bake at 180°C for about 40 minutes. Cover the finished poppy seed roll with a wet and custom cloth. Cool the poppy seeds roll, sprinkle with powdered sugar, cut into slices and serve. Buon appetito! Poppy   seeds   Roll NOTE: Instead of honey, you can add 2 bags of vanilla sugar 20 g. Store the cake at room temperature, covered with a clean wet cloth, for up to 4 days. If the strudel has been standing for a long time at room temperature and the crust has hardened, pour only milk over it. Poppy   seeds   Roll Do you want to try something a little different? Soft Hungarian Strudels with a lot of Filling   Strudel with Walnuts Strudel with Carob Lena Quick Strudel Strudel Lena Strudel Excellent Recipe Lena Strudel with Poppy Seeds and Walnuts Lena #poppy #seeds #roll #dessert #cake #strudel #crowdedstrudel #food #siomple #recipe #delicious #easycooking #Serbianfood #serbianrecipe #foodies #dessertlover #cakelover #blog #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Delicious Mediterranean Grilled Squid Recipe Grilled Squid in the Mediterranean style A very quick and simple summer meal of fried squid in the Mediterranean style. In this recipe, it is important that the squid are well dried and that you clean them well from the inside, and separate the heads. All liquid must be removed, so it is best to put them in a strainer and let them stand for a while and then dry them well with a kitchen towel, to avoid oil splashing when frying. With this recipe you will need wine, parsley, garlic and lemon. As a side dish, Swiss chard with potatoes, rice or french fries go well with this dish. The squid is very delicious and juicy and full of sauce. You will get a wonderful lunch, better than in a restaurant! It is quick to prepare and very easy! Follow the recipe. Grilled Squid in the Mediterranean style Ingredients : simple, total time : 45 minutes, 2-3 serving 1 kg fresh Squids/or frozen cleaned Olive oil EVO to taste salt and black pepper to taste Topping : 120 ml white wine 3–4 big cloves of garlic/ minced 1/4 tsp salt/ or to taste 2 Tbsp fresh chopped parsley leaves 50 ml Olive oil EVO 1 jar For serving : Swiss chard with potatoes l ook here recipe lemon/ cut in slices Grilled Squid in the Mediterranean style Preparation : If you use frozen squid, take them out of the freezer a few hours earlier or a day earlier and transfer them to the refrigerator. Wash and clean the squid and remove the heads. Dry them well with kitchen paper, salt to taste and add pinch of black pepper, set aside. Take a small jar and pour wine, chopped parsley, chopped garlic, olive oil and a little salt. Close the jar and mix well for a few seconds and set aside. Pour 4 spoon olive oil into a larger pan, but not too much! Approximately 4–5 spoons, since it is a larger quantity. Heat on the moderate heat, add the squid you have prepared and fry in oil until golden brown. Wait for the liquid to come out of the squid and for them to brown. Stir occasionally every 5 minutes. During frying, turn I to the other side. Cooking is approximately 12–15 minutes. When the squid are golden brown, and the liquid has almost evaporated, let it fry another 4 minutes with constantly stirring. Now add the mixture from the jar (shake the jar once more) pour the ingredients over the squid. With a wooden spoon, while stirring, scrape the bottom of the pan to remove all the flavors of fried squid, so the taste will be even better and tastier! Simmer for a 3–4 minutes, until the alcohol evaporates, then remove from the heat. (If you want more sauce, add a little water, about 70 ml, and let it simmer for about 2–3 minutes, then pour it over the squid.) Serve with Swiss chard and potatoes or French fries, or rice with a slice of lemon. Enjoy a wonderful dish of squid and sauce in the true Mediterranean way. Buon appetito! NOTE : If you have squid left over, don't leave it for tomorrow but use it for dinner, it's definitely light food! Grilled Squid in the Mediterranean style Do you want something a little different? Fried Squid Simple Way Squid Stuffed with Rice Squid in the Sicilian Way Pasta with Prawns and Squid Squids in Tomato Sauce Big Squids on the grill Grilled Squid in the Mediterranean style #grilled #squid #in #the #Mediterranean #style #simple #recipe #delicious #food #fishandseafood #seafood #healthyfood #swisschardandpotatoes #healthyrecipe #Mediteranneanfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Crafting Tripe Strips: My Unique Approach Tripe-Strips my way Tripe in a delicious way for several people and prepared in a kettle in a larger company and in nature. I always prepare it in this way, but in a smaller quantity, I will leave you at the bottom of the column the exact quantities that go for 2–4 people and lunch for two days if there are fewer of you. Tripe is very tasty and in an irresistible juice. This dish I prepare maybe once a year so that I don't have any cravings like my Paolo, who adores them. It is important for this dish that you soak the tripe in water the day before and cook it for about 40 minutes, and then add new water. In this way, the smell that is strong will be lost and tripe will be soft, and you will adjust the taste with the addition of various vegetables that give a phenomenal taste! Do this the day before so you don't waste time and leave it in fresh water in the fridge, so the preparation will go faster. Let's make it and enjoy the same taste and smell. Follow recipe. Tripe-Strips   my   way Ingredients : medium, total time: 150 min,, 6-8 serving For Tripe for 8 serving : 2 kg of washed beef tripe-cut into pieces short strips 1/2 leek/ finely chopped 1 stalk celery/ finely chopped 2 Tbsp lard/ or oil 1 kg of onion/ finely chopped 6 cloves of garlic/ minced 3 Tbsp of red ground pepper 1 tsp hot red ground pepper/ or red-hot crushed flakes 5 Tbsp of tomato purée 5 dried pieces of tomatoes/ or 2 medium tomatoes chopped a pinch of thyme salt and black pepper to taste 10 peppercorns 2 bay leaves 1-2 Tbsp fresh parsley/ finely chopped 1 liter of beef broth/ or water as needed + 1 Tbsp bio dry spice Vegeta 200 ml water/ or as needed Tripe-Strips   my   way Preparation : NOTE : Before you start preparing tripe, wash, and clean them well the day before cooking. Soak in water and cook for 40 minutes, then discard the water and pour new water and cook for another 40 minutes, until they soften well. After the spinning time, strain and cut them into short strips. Cover in a bowl and leave in the fridge until tomorrow before preparing. When you go through all these steps, the next day, during cooking, it will be easier and will take less time. Processing : Prepare the vegetables, wash and chop everything into small pieces and set aside. In a medium pot of 4 liters, put the fat or oil, heat it on moderate heat, add the chopped onions, stew until it softens and becomes transparent. Cook covered with occasional stirring for about 15–20 minutes on low heat. Then, add chopped celery and leek simmer until soft, reduce the heat. Simmer for about 10–15 minutes and with occasional stirring. After the elapsed time, add the chopped dry tomatoes, stir and let it simmer in the vegetable juice for about 8–10 minutes, stirring occasionally. Add chopped garlic, stir all well, as soon as the garlic emits its fragrance, add: sweet red ground pepper, hot ground pepper, stir quickly, simmer for about 2 minutes, stirring constantly. Add the broth just enough to cover the vegetables (1/2 broth), chopped tripe, bay leaf, peppercorns, and stir well. Cook for about 15 minutes and then add the rest of the broth again to cover all the ingredients in the pot. Let it cook for about 20–25 minutes. When the time has passed, add the tomato paste, salt, black pepper to taste, stir well add the broth again. Cover the pot, cook until all ingredients are well softened, covered with occasional stirring for about 60 minutes, on low to moderate heat. Sprinkle with finely chopped parsley 5 minutes before the end. Turn off heat. Serve warm. Buon appetito! NOTE: Keep the tripe covered in the refrigerator for up to 2–3 days. Ingredients: The same recipe for fewer people, smaller amount, 2-4 serving 850 g tripe/ cut into short strips 1/4 leek/ finely chopped 1 /2 stalk celery/ finely chopped 1/2 Tbsp pork lard/ or 4 Tbsp oil 2 big gold onions/ finely chopped 3–4 cloves of garlic/ minced 1 full Tbsp red ground paprika 1/2 tsp red-hot ground pepper/ or 1 tsp if you like spicy 2 Tbsp tomato concentrate 2 dried pieces of tomatoes/ or 1 medium tomato chopped 2 bay leaf 1/2 of thyme/ or to taste salt and black pepper to taste 200 ml water/ or as needed 10 peppercorns 500 ml beef broth/ or 500 ml water +1/2 Tbsp dry spice Vegeta 1 Tbsp fresh parsley _________________________________ Since there is less onion in this recipe, simmer the onion for about 5–10 minutes Tripe-Strips   my   way Tripe-Strips   my   way Do you want to try something a little different? Tripe Lena Tripe Lena #tripe #scraps #myway #food #stew #stomach #pig #cow #ship #goat #simple #delicious #serbianfood #serbianrecipe #recipe #lunch #maindish #lunch #serbianfood #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Omelet with Fresh Leek Leaves Omelet with L eek leaves A wonderful meal for breakfast, omelette combined with leek leaves. The recipe is for one person, in case you need to increase the ingredients for more. You can add half an onion chopped into ribs and some diced bacon or prosciutto in addition to this recipe. This meal is ideal for breakfast. Follow recipe. Omelet   with  L eek   leaves   Ingredients : simple, total time: 10 min., 1 serving Olive oil EVO 2 green leaves of leek/ finely chopped 2 eggs salt to taste pinch of black pepper Omelet   with  L eek   leaves   Preparation : Wash the leek leaves and cut them in half as much as you can and chop them finely. Beat the eggs, add salt to taste and a pinch of pepper. Heat the oil in a 20 cm pan, add the leek leaves and fry until they soften for about 5 minutes, stirring occasionally. After that, add beaten eggs and scramble them on the bottom of the pan like pancakes when you work. Fry for about 4 minutes, then with the help of a thin spatula, fold the omelet and bake for another 2 minutes. Then turn to the other side and cook for as long. Attach the plate to the pan and drop the omelet directly. Serve immediately with a piece of bread and some yogurt. Buon appetito! NOTE: Along with this omelette, you can bake onions cut into ribs, or add diced bacon, or some ham. In that case, add more eggs and a bigger pan. This recipe is for one person. Omelet is healthy and full of selenium and is always pleasant in the morning for breakfast. Do you want to try something a little different? Avocado with Egg Ham and Eggs with Bacon and Sausages Ham and Eggs English Breakfast Pie Potatoes with Eggs and Cheese Mixed Salad with Eggs #omelet #with #leek #leaves #breakfast #food #dinner #simple #recipe #blog #healthyfood #healthyrecipe #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Mixed Salad Featuring Broccoli and Potatoes Mixed salad with Broccoli and Potatoes A wonderful and refreshing mixed salad with broccoli and potatoes, ideal for summer days and winter. You can serve it with other dishes as a salad or as a side dish as a healthy addition to some fish or meat. The preparation is very quick and simple. Follow recipe. Ingredients : simple, total time: 30 min. 3 serving 1/2 pack mixed salad 3 medium potatoes/ diced 1 /2 head broccoli salt and pepper to taste Olive oil EVO apple acid vinegar to taste Mixed salad with Broccoli and Potatoes Preparation : Prepare all ingredients as described above. Peel the potatoes, cover with water, add a teaspoon of salt, cook in a small pot for about 22 minutes, then strain and let cool at room temperature. At the same time, put another pot with water — wait for it to boil. Add broccoli separated into smaller florets to the boiling water and cook for 6–7 minutes, if you like it hard — if you prefer a soft version, then extend it by 1–2 minutes. After that, strain and let it cool like a potato at room temperature. When the vegetables have cooled, add them to a deep salad bowl and add the mixed and washed salad. Add salt and pepper to taste, pour over olive oil, mix everything with two spoons, and transfer to the refrigerator to cool for at least 30 minutes before serving. This salad goes fantastically with all dishes, fish or meat, you can also serve it as a light side dish with meat, and it is pleasant and refreshing during the summer. Buon appetito! NOTE: You can add a boiled egg and a dressing such as mayonnaise or sour cream to this salad. Keep the rest of the salad covered in the refrigerator for up to 2 days. Do you want to try something a little different? Potato Salad Beetroot Salad Seafood Salad Octopus Salad S hop Salad Matavilz Salad Healthy Beetroot Salad Russian Traditional Salad Yogurt Salad Broccoli Salad #mixed #salad #with #broccoli #and #potatoes #simple #delicious #recipe #food #summer #winter #holidayrecipe #healthyfood #vegan #foodblogger #foodies #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Swiss chard with Potatoes in an economical way ## Budget-Friendly Swiss Chard and Potatoes Recipe A wonderful and tasty side dish of Swiss chard with potatoes that goes well with all kinds of river and sea fish, economically made without many additives and ingredients. It is a very tasty and healthy side dish in addition to fish, it can go with steaks or rump steaks. It is quick and easy to prepare, you only need a few minutes to get this incredible side dish. Follow recipe. Ingredients : simple, total time: 2 serving water as needed 3 medium potatoes/ diced 500 g fresh Swiss chard Olive oil EVO salt and pepper to taste 100 ml liquid in which Swiss chard and potatoes were cooked Swiss chard with Potatoes in an economical way   Preparation : First, wash the Swiss chard well and put them in a colander. Fill a medium pot with water and add 1 teaspoon of salt. Wait for it to boil. During this time, peel the potatoes and cut them into pieces. When the water boils, add Swiss chard and cook for about 4–5 minutes until they become limp. With the help of a slotted spoon, remove the Swiss chard and transfer it to a strainer and let it cool for about 10–15 minutes. Add potatoes to the same water and cook for about 15 minutes. Towards the end, catch the liquid with a small cup and put it aside, strain the potatoes and let them cool for about 10 minutes. Pour about 4 spoons of oil into a deep wok pan, add the potatoes, fry for about 3 minutes, add the liquid from the Swiss chard, salt and black pepper to taste, cook for about 5–6 minutes. After the elapsed time, add Swiss chard, salt, pepper as needed, 2 spoons of olive oil, stir all well for about a minute, turn off the heat. This side dish goes fantastically with fish, squid, and steak. Enjoy good tastes! Buon appetito! NOTE: Keep the rest of the food covered for 1 day in the fridge. Swiss chard with Potatoes in an economical way   Do you want to try something a little different? Swiss Chard Dalmatian Style Swiss Chard with Boiled Potatoes #Swisschard #with#Potatoes #in #an #economical #way #sidedish #lunch #dinner #healthyfood #food #holidayrecie #summerrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Tomato Sauce Topping for Cooked Vegetables Tomato sauce Topping for cooked Vegetables This fantastic sauce, which is tasty and quick to prepare, is ideal for toppings of cooked vegetables and even meat. Preparation is quick and easy. Follow recipe. Tomato sauce Topping for cooked Vegetables Ingredients : simple, total time: 15 min. 4 serving 250 ml tomato paste "Mutti" 2 Tbsp Olive oil EVO 1. 5 Tbsp flour 1/2 tsp sugar 150 ml water 1 /2 dry parsley/ optional Tomato sauce Topping for cooked Vegetables Preparation : Pour the olive oil into a small saucepan and heat it over low to moderate heat. Add a spoon and a half of flour and mix quickly and without lumps for about 1–2 minutes. Immediately add the tomato paste, mix quickly to make everything uniform, reduce the heat add a little water, cook and mix for 5–7 minutes until the sauce thickens. On its own, if you want, you can add half a teaspoon of dry parsley, but it is not mandatory. You can serve this sauce with cooked vegetables, with which it goes fantastically. Enjoy! Do you want to try something a little different? Tomato and Basil Sauce Tomato Ketchup San Marzano Homemade Sauce Tomato sauce Topping for cooked Vegetables NOTE: Keep the rest of the sauce in the refrigerator for up to 2–3 days. When heating this sauce, add a little water, about 50-70 ml of water, and mix while it is heating. #tomato #sauce #topping #for #cooked #vegetables #food #delicious #simple #easy #recipe #foodies #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.

## Irresistible Stuffed Zucchini with Savory Sauce Stuffed Zucchini in delicious Sauce Experience the delightful flavors of stuffed zucchini complemented by a delectable curry and dill sauce. With zucchini in season, I decided to explore a unique preparation method that incorporates a dressing to elevate this dish. For this recipe, you will need 4 zucchinis, a filling of minced mixed meat and rice, and a topping of cooking cream. The addition of dill weed, parsley, and basil enhances both the taste and aroma. The result is an extraordinary and irresistible dish that I am confident you will enjoy and be inspired to make frequently. Follow the recipe for best results. Stuffed Zucchini in delicious Sauce Ingredients : simple, total time: 100 min., 8 serving 4 big green yellow zucchini — 1. 6 kg/ cut in half — flash, do not throw away! 300 g minced meat/ pork-beef 2 tomatoes/ sides with skin for covering zucchini 1 cup of rice/ 150 ml 1 onion/ finely chopped 3 Tbsp olive oil EVO 1. 5 teaspoons of salt/ or to taste 1 tsp black pepper/ or to taste 1 tsp dry spice Vegeta to taste 1. 5 teaspoon ground red pepper — allspice 300 ml water/ divided 2 tsp dry parsley 1 tsp basil/ or to taste Topping : 2 Tbsp Olive oil EVO 400 ml cooking cream 60 ml milk 3 cloves garlic/ minced 1 flat tsp salt black pepper to taste 1 tsp curry/ optional 2 tsp weed dill/ or to taste Stuffed Zucchini in delicious Sauce Preparation : Prepare all the ingredients as described above. Preparing the zucchini : Wash the zucchini, remove the stems and cut in half. Scoop out the flesh from the zucchini (while being careful not to drill the bottom of the flask, there must be only one opening, and set aside. (Don't throw away the flesh of the zucchini because you will make a very healthy and delicious stew cream out of it.) Look here recipe ! Pour water into a large pot, add a teaspoon of salt, wait for it to boil. When it boils, add the zucchini and cook until soft, about 15–20 minutes. Turn the zucchini during cooking. While the zucchini is cooking, peel the potatoes, wash them and cut them into rings. Put them in water to boil for about 12 minutes. This is optional, you can skip it. I added it to you to fill the bowl with stuffed zucchini, and thus it looks prettier. Remove the zucchini, discard the liquid and leave to cool. Strain them well. Filling : Heat the olive oil in a pan, add the chopped onion and fry until soft and transparent. Add the minced meat, salt, black pepper, and a little Vegeta dry seasoning. Stir and cover, simmer for about 10 minutes, then add the rice, mix in the red ground paprika and cover. During cooking, add 2 × 150 ml of water and simmer for about 20–25 minutes, stirring occasionally. At the very end, add basil and parsley to taste — turn off the heat. Leave the filling to cool slightly. Take a suitable container, lubricate the baking dish with oil using a brush. I used container dimension 33 × 23 cm. Stuff the chilled zucchini with filling to the top, press lightly with a spoon to compact the filling. Then use the sides of the tomato and close the openings, arrange them horizontally in the oiled container. Dressing : Once you've finished, make the dressing by pouring a little olive oil into a small saucepan. Fry the chopped garlic in a little oil, stir a few seconds, then pour in the cooking cream, add salt, pepper, weed dill, and curry. Mix everything well and cook for about 4 minutes. Pour over the zucchini, then cover with aluminum foil. Turn on the oven to 200 °C. Wait for it to heat up well, then insert the dish to bake-reduce the temperature to 180 °C. Bake for 35 minutes, then remove the foil and bake for another 10–15 minutes. Serve warm with sauce and, as you like, sprinkle more with weed dill. Buon appetito! Stuffed Zucchini in delicious Sauce NOTE : If you like the dressing more, you can not put it together with the zucchini to bake, because the dressing will thicken during baking. You can later pour over the zucchini when they are ready! Sour milk goes well with these zucchini. If you don't like curry, you can add 3 spoons grated Parmesan cheese instead. Keep the rest of the zucchini in the refrigerator for up to 3–4 days. Keep the dressing in the refrigerator for up to 2 days. When heating, add a little water or milk. Zucchini can be packed ready in special boxes with a lid and kept in the freezer for up to 3 months. Stuffed Zucchini in delicious Sauce Do you want to try something a little different? Stuffed Zucchini Stuffed Zucchini My Way Lena Stuffed Bell Peppers Lena Carniola Stuffed Peppers, the best recipe Roasted Stuffed Bell Peppers in the Oven Pepper Stuffed with Potatoes Zucchini Moussaka #stuffed #zucchini #in #delicious #sauce #maindish #lunch #food #simple #recipe #topping #serbianfood #traditionalfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Zucchini Delight: A Hearty Stew Recipe Stew of flesh of Zucchini This stew is ideal to make when you plan to make stuffed zucchini. It is very delicious and serves as an addition to dishes other than zucchini. It is full of vitamins and low in calories. You don't need a lot of time or ingredients for this recipe. Follow the recipe. Stew of flesh of Zucchini   Ingredients : simple, total time: 45 min. 4 servings Flesh from 6 big yellow green zucchini insides 1.6 kg 2 medium carrots/ grated 1 onion/ finely chopped 1 tsp dry spice Vegeta salt and pepper to taste Stew of flesh of Zucchini   Preparation : This procedure is done as I said when preparing a dish of stuffed zucchini. You will start by cleaning the zucchini. First, wash them well and remove the stems, then cut them in half. With the help of a knife or a butter tool, scoop out the core of the zucchini and place it on a larger plate. Be careful not to pierce the bottom of the flask when you are already preparing them for filling. Once you've hollowed out the zucchini and scooped out the flesh, set aside. You can still chop them, but you don't have to because everything will come together during cooking. Grate the carrots and chop the onion into small pieces. Pour oil into a medium saucepan and heat over medium heat. Add the chopped onion and sauté until soft. Add a teaspoon of Vegeta bio seasoning. When the onion has softened and yellowed, add the grated carrots — stew them for about 2–3 minutes. Immediately after that, add the zucchini flesh, add salt and pepper to taste — mix everything well, cook on low to moderate heat for about 35 minutes. Stir occasionally during cooking. It is ready when all the ingredients are combined and the liquid evaporates. Serve as an addition to zucchini or any other dish. Buon appetito! Stew of flesh of Zucchini   NOTE: Instead of cooking cream, you can also use béchamel sauce , and spices to taste or if you prefer tomato sauce , see here procedure . Keep the rest of the food covered in the refrigerator 3–4 days. You can pack this dish in the freezer in special boxes with a lid for up to 3 months. See stuffed zucchini recipes . Do you want to try something a little different? Zucchini Stew my Way Simple Stew of Carrots-Vojvodina Style   Mushrooms Stew with Polenta Stewed Kale Stewed Swiss chard Stewed Kale Simple Way Stewed Carrots with Lemon Juice and Cumin Lena Stuffed Zucchini Stuffed Zucchini My Way Lena #stew #of #flash #zucchini #onion #carrots #simple #delicious #recipe #serbianfood #ćušpajz #food #addition #sidedish #easy #economicrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Risotto with Fried Squid and Tomato Sauce Risotto with fried Squid in Tomato Sauce Risotto with fried squid in tomato sauce is an exceptional and light Mediterranean dish. As an enthusiast of such light cuisine, I enjoy experimenting with the ingredients. Here is an excellent recipe combining cormorant and cherry tomatoes with tomato concentrate. It is simple to prepare, quick to make, and offers a delightful aroma and flavor. Follow the recipe below. Risotto with fried Squid in Tomato Sauce Ingredients : simple, total time: 35 minutes, 2-3 serving 3 Tbsp Olive oil EVO 1 pack of squid/ 300 g- cut into rings with separated heads 1/8 fennel or small zucchini/ peeled and diced small cubes 6 cherry tomatoes/ chopped 3 cloves of garlic/ minced 1 full tsp tomato concentrate 1 cup of rice/ washed few times and drained 600 ml water+1 tsp dry bio spice Vegeta/ or vegetable broth little salt and black pepper to taste 1 cube of butter/ 20 g 1 Tbsp parsley leaves/ finely chopped 1 lemon cut into slices for serving Risotto with fried Squid in Tomato Sauce Preparation: Prepare all the ingredients as described above and wash the rice several times under running cold water. Dry the squid well and separate the heads and remove the plastic from the body, then cut into 2 cm rings and put the heads aside. Preparation of risotto : Pour olive oil into a wok pan and wait for it to heat up over low-moderate heat. Add the cut squid and heads, fry until golden brown. Season with a little salt and black pepper to taste. I added 1/4 teaspoon salt and black pepper more. Mix it all well and wait for it to brown well. Now add fennel (or zucchini) and fry for about 5–6 minutes, stirring constantly. Add now the chopped tomatoes, cover pan. Stir and simmer about 10 minutes at low, moderate heat. When the tomatoes have softened, add the chopped garlic. As soon as the garlic smells, add tomato concentrate mix well stir, add washed and drained rice. Sauté everything for about 2 minutes. Pour 1/2 of the water with 1 teaspoon dry bio spice (or vegetable broth). After 7–10 minutes, add the rest of the broth, cook for about 10 minutes. Finally add butter, mix everything well for about 1–2 minutes. Towards the end, sprinkle with chopped parsley, turn off the heat. The risotto is ready when the rice swells and there is enough liquid on top to make the risotto tasty Immediately serve the risotto warm with a slice of lemon and favorite salads of your choice. Buon appetito! Risotto with fried Squid in Tomato Sauce NOTE : Instead of fennel you can add zucchini, or blanched 70 g Swiss chard, 40 g corn, 1/3 Treviso red radicchio, or small part of celery. Instead of cherry tomatoes, you can substitute Daterini tomatoes and San Marzano. If you add broth, be careful not to oversalt the risotto! In case you have leftover risotto from lunch, save it for dinner, don't leave for tomorrow. Risotto with fried Squid in Tomato Sauce Do you want to try something a little different? Zucchini Risotto Risotto with Mushrooms Seafood Risotto Quick Seafood risotto Perfect Black Risotto Delicious Asparagus risotto with Bacon Shrimp Cream Risotto Black Cuttlefish Risotto #risotto #with #fried #squid #tomatoes #and #zucchini #maindish #seafood #food #simple #delicious #meal #easy #fast #healthyfood #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Exquisite Panna Cotta with Luscious Mango Panna Cotta with Mango Mango panna cotta is an exquisite Italian dessert, known for its creamy and light texture, achieved through the use of sour cream and yogurt. This refreshing summer treat is remarkably simple to prepare. The panna cotta base consists of sour cream, sugar, honey, yogurt, and gelatin, which aids in setting the mixture. It is then poured into small glasses, decorative jars, or muffin tins, and finished with a delectable mango sauce made by cooking and blending mango, lemon juice, and sugar. Elegant, visually appealing, and delicious, this dessert is perfect for concluding a meal. Follow the recipe for best results. Ingredients : simple, standing time: 4h, total time: 25 minutes, 4 serving 200 ml fresh cream 200 g Greek yogurt 50 g honey 30 g granulated sugar 6 g gelatin leaves Mango topping: 400 g mango 2 Tbsp lemon juice/ or orange 30 g granulated sugar Panna Cotta with   Mango Preparation: Soak the gelatin in cold water for at least 10 minutes. Pour the cream, sugar, and honey into a saucepan and whisk together. Heat over low heat until the cream almost boils. Turn off the heat, squeeze the gelatin sheets well, and add them to the cream. Stir quickly with a whisk, so the gelatin dissolves completely. Transfer the mixture to a bowl and let it cool. Add the yogurt and stir quickly with a spatula to combine it with the mixture. Pour the cream and yogurt mixture into 4 dessert glasses and place them on a muffin pan, tilting them slightly so that the panna cotta sets diagonally. Refrigerate the glasses for at least 2 hours. Meanwhile, remove the peel and stone from the mango and cut it into cubes. Place it in a saucepan and add the lemon juice and sugar. Cook over medium-low heat for about 10–15 minutes, or until the fruit is soft, stirring often so it doesn't stick to the bottom of the pan. Let it cool for a few minutes, then blend with an immersion blender or by placing the fruit in a food processor. Once the panna cotta is perfectly firm, pour the mango sauce into the glasses and put them back in the fridge for another 2 hours. Serve the mango panna cotta garnished with mango slices and or a mint leaf. Buon appetito! NOTE : Keep the dessert in the refrigerator for up to 3–4 days. Do you want to try something a little different? Panna Cotta How to Make Pudding Properly? Rice Pudding or Sutlijaš Serbian Way Lena Vanilla Rice Pudding-French Dessert #pannacotta #with #mango #dessert #puddng #cake #italiandesserr #cream #sauce #delicious #food #simple #recipe #easy #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Oven-Baked Sea Bream Delight Sea Bream in a package from the Oven A light dish of sea bream in a packet with potatoes from the oven. Very quick and simple preparation. Follow recipe. Ingredients : simple, total time: 60 min. 2 serving 2 fish Sea Bream/ cleaned 4 medium potatoes/ sliced 2 full Tbsp flour 1+1 tsp red ground pepper/ divided salt to taste 1 Tbsp dry bio spice Vegeta 2 Tbsp parsley leaves to taste/ finely chopped 1 teaspoon dry rosemary 6 lemon rings 1 lemon juice 4 cloves of garlic to taste/ minced Olive oil EVO to taste 150 ml water for dish Sea Bream in a package from the Oven Preparation : Peel the potatoes and wash them. Cut it into slices and soak in water and rinse. Pour water in a small pot, add salt and add potato slices. Cook on moderate heat for about 13 minutes. During this time, prepare the fish, cut the gills and tail with scissors and make an incision on the lower part of the stomach, throw out the entrails and wash well and dry with a kitchen towel. Season fish with salt and dry bio spice Vegeta well inside and out. In a deep plate, add flour, 1 teaspoon ground paprika and a little salt, mix the ingredients with a wire. Roll the fish well on the outside and inside the fish. Mix chopped parsley, chopped garlic, 1/2 lemon juice and 4 spoons of olive oil. Stuff the fish with this mixture. Insert 3 lemon slices each. Preheat the oven to 190 °C. Strain the boiled potatoes. Drizzle with olive oil, add salt, add 1 teaspoon red ground pepper and rosemary and mix well. Take 2 pieces of aluminum foil, 35-40 cm long. Arrange first the potatoes, put the stuffed fish on top, close the belly of the fish. Drizzle fish with 1/2 lemon juice and olive oil to taste, and close the sides of aluminum foil to make a packet. Bake the fish for 25 minutes in a glass container in which you have added a little water (150ml). After the elapsed time, open the package and return it to bake for another 10–15 minutes until it turns golden brown. Be careful when you transfer the package because it's hot, wait for a few minutes, then transfer to a plate. Buon appetito! Sea Bream in a package from the Oven NOTE: Keep the rest of the food in the refrigerator for 1 day. Do you want to try something a little different? Fried Sea Bream Baked Gilthead Sea Bream Sea Bream with Potatoes in Oven Sea Bream in the Roman Wa y Delicious Sea Bream from Oven my way Grilled Sea Bream Lena #seabream #in #a #package #from #the #oven #food #fish #lunch #dinner #meal #simple #recipe #delicious #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Savory Meatballs in Rich Sauce with Tender Boiled Potatoes Meatballs in sauce with boiled Potatoes Beautiful and soft meatballs in tomato sauce combined with boiled potatoes. Preparation together with cooking takes about 60 minutes, but basically everything is easy and simple and so delicious! Follow recipe. Meatballs in sauce with boiled potatoes   Ingredients : medium, total time: 60 min., 4 serving - 20 meatballs For Meatballs : 650 g minced meat (pork and beef) 1 medium gold onion/ finely chopped 3 cloves of garlic/ minced 2 Tbsp parsley leaves/ finely chopped 1 tsp chives/ optional 1 egg 1 tsp of salt 1/2 tsp black pepper 1 tsp of red ground pepper 2 - 3 Tbsp breadcrumbs / or slice of bread a pinch of nutmeg For rolling meatballs: 70 g breadcrumbs and : 4 Tbsp vegetable oil for frying Tomato Sauce : 2 Tbsp Olive oil EVO 1/2 small golden onion/ or 1 shallot 1 full tsp flour 1 clove of garlic/ minced 250 ml tomato peel or paste 250 ml water 2 tsp basil leaves/ or parsley leaves - finely chopped For Potatoes: 5-6 medium potatoes/ cut in quarter water as needed salt to taste 2 tsp fresh parsley leaves/ or 1/2 tsp dry parsley Meatballs in sauce with boiled potatoes   Preparation : Meatballs : Prepare all the ingredients as described above. If you are making meatballs with bread, immediately soak it in water or milk and drain well. Mix all the ingredients and make meatballs with your hands, roll in breadcrumbs. After that, roll them in breadcrumbs and arrange them on a tray lined with kitchen paper. Cover the prepared meatballs with nylon foil and put them in the refrigerator to rest for about 30 minutes. During this time, prepare the potatoes. Boiled Potatoes: Peel and wash the potatoes, then cut them into quarters. Place the potatoes in a medium saucepan and cover with water, add a teaspoon of salt, and cook for about 23 minutes. After the spinning time, drain the potatoes well and leave them to cool for 15 minutes. Then add salt to taste and sprinkle with chopped parsley, place in a serving bowl. Tomato sauce : Finely chop the onion and garlic. Heat the oil on low to moderate heat, add the onion and fry until soft. Add chopped garlic and fry for 10 seconds, now add flour and mix everything well. Immediately after that, add the tomato paste and combine all the ingredients well. Add water and sugar stir and cover to cook until the sauce thickens and gets a good color, about 20–25 minutes on low-moderate heat. Meanwhile, prepare another pan and fry the meatballs. Fry the meatballs in a little oil on all sides until they are well browned on low-moderate heat. When the sauce has thickened, add the finished meatballs to the sauce and pour the sauce over them. Sprinkle with basil or parsley, cook another 2–3 minutes, turn off the heat. Serve the boiled potatoes on a plate first, pour over the sauce and add 3 meatballs per person. Buon appetito! NOTE : If you like spicy ingredients, feel free to add a teaspoon of red-hot ground pepper. Keep the rest of the food covered in the refrigerator for up to 2 days. Reheat in a pan or microwave. Meatballs in sauce with boiled potatoes   Do you want to try something a little different? Carrot meatballs Zucchini meatballs Meatballs in Sauce Hungarian Meatballs Drunken Meatballs Drunken Meatballs Finnish Meatballs Tuscan-Style Meatballs Meatballsin Tomato Sauce Lena Chicken and Zucchini Meatballs Meatballs -Greek Way Meatballs stuffed with Cheese Beans Meatballs Lena Spaghetti with Meatballs Lena #meatballs #in #sauce #with #boiled #potatoes #recipe #food #sidedish #maindish #delicious #easycooking #holidayrecipe #foodlover #foodies #foodporn #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Brown Cabbage: The Art of Caramelized Perfection Brown Cabbage-Fried Caramelized Cabbage Fresh cabbage is available almost all year round and, although we mostly eat it as a salad or as a stew, it is fried and stewed like this for an extremely tasty, healthy and economical recipe. A light dish that, prepared this way, retains almost all the nutrients of cabbage. It freezes well, which helps when you're in a rush and need a quick side dish. Cabbage is consumed more in winter, but we love it in every season. This leafy vegetable is rich in vitamin C and many other important nutrients that strengthen immunity. The glycemic index of cabbage is low, which makes it a real ally in losing weight. A traditional, simple side dish that is always welcome, spicy, and fragrant, served with natural schnitzel, sausages, hamburgers, pork chops, barbecue, meatballs, schnitzel, baked bacon. I prepared it with sausages and pork chops this time. Follow recipe. This is how I make it. Follow recipe. Brown Cabbage-Fried Caramelized Cabbage Ingredients : simple, standing time: 2 h, total time: 2 h 45 min. 4 serving 1 small head of cabbage/ cut into thin strips - 750 g 4 Tbsp of sugar 1 Tbsp fat/ or olive oil EVO 300 ml of water 50-70 ml of vinegar to taste 1. 5 Tbsp of salt 1/2 tsp black pepper/ or to taste 2–3 Tbsp olive oil EVO to taste and as you like : 4 pork chops 4 pork skewers 2 grilled sausages as you like dry spice Vegeta to taste salt and pepper to taste 3 Tbsp oil for frying 150 ml water for sauce Brown Cabbage-Fried Caramelized Cabbage Preparation : Clean the cabbage, removing the outer, damaged leaves. Cut it in half, remove the root, cut it into 3 parts and cut it into fine and thin strips. Put the chopped cabbage in a large bowl, add salt and acid vinegar, then let it stand for about 2 hours. Add sugar in a pan and fry it until it has a nice caramel color. Now add fat or olive oil, stir several times, then add chopped cabbage and a little water and simmer until it gets a pleasant, dark color. Add the rest of the water during cooking. At the end, add black pepper to taste, a little more sugar, vinegar, or salt and let it simmer for another 5 minutes. Transfer the cabbage to a serving bowl. Now you can freely prepare meat. Preparation meat: First, season the pork chops on both sides with salt, pepper, and dry spice Vegeta to taste. Beat with a meat mallet on both sides. Heat the oil in a frying pan over moderate heat. Fry on both sides until golden brown. Transfer the ready-made pork chops to the plate. Towards the end, make the sauce by adding a little water, reduce the heat, scrape the bottom of the pan quickly with a wooden spoon and make pleasant sauce, pour it over the meat. Wipe the same pan with a kitchen towel, pour very little oil, when it is hot, add the grill sausages and cook them until they are golden brown. Serve warm. Buon appetito! Brown Cabbage-Fried Caramelized Cabbage NOTE : If you like the taste of paprika, add some cabbage to taste. You can also do this with sauerkraut, but first wash it well under a stream of cold water and do not add vinegar, add 2 spoons of sugar add salt later to taste. Keep the rest of the food in the refrigerator, covered. Do you want to try something a little different? Cabbage with Vegetables, Ribs and Bacon Delicious Cooked Cabbage The Best Sauerkraut in the Oven Sweet Cabbage #brown #fried #caramelized #cabbage #sidedish #maindish #food #lunch #simple #recipe #delicious #pork #chops #skewers #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Healthy homemade Strawberry and Chia seed Jam ## Crafting Healthy Strawberry Jam: A Natural Delight with Chia Seeds and Honey Strawberries are highly beneficial for health, enhancing heart function, digestion, and brain performance. They are rich in fiber and vitamin C. In spring, the aroma of strawberries is unmatched. Preparing homemade jam is an excellent method to capture their fragrance and flavor beyond the season, perfect for desserts like pancakes, as a topping for crispy flakes, cakes, and yogurt. This recipe is crafted without sugar or gelatin, focusing on a natural and healthy approach. Instead of these additives, chia seeds and honey are incorporated for flavor. Join me in making this delightful jam by following the recipe. Healthy homemade Strawberry and Chia seed Jam Ingredients : simple, total time: 35 min. standing time: 30 min. 2 jars 1 g fresh strawberries/ or frozen 50 g of chia seeds 10-20 g of honey/ to taste, is not even necessary - optional Healthy homemade Strawberry and Chia seed Jam Preparation : Place the well-washed and cleaned strawberries in a medium saucepan and gently heat them over low heat for about 10 minutes, until they soften and release their juice. Stir occasionally and, if desired, mash them with a fork or stick blender for a smooth texture. Remove from heat, add chia seeds and mix well. Let it stand for about 10–15 minutes so that the mixture thickens. Add honey to taste, mix and pour into a clean and sterile jar. You can use this jam for some fruit cakes, pancakes, or as an addition to crunchy oatmeal or yogurt. Enjoy! Healthy homemade Strawberry and Chia seed Jam NOTE : When washing strawberries, soak them in warm water for half an hour with one teaspoon of baking soda. After that, rinse them well with cold water, then they are ready for use, I always do this because strawberries need to be sprayed a lot in order to grow, and baking soda eliminates all toxins. Be sure to do this for your health, I do the same with lemons, oranges and other fruits that are sprayed like plums. Especially if it is a zest that is necessary for cakes as a topping. Store in the fridge for up to 5 days. You can also pack it in the freezer for up to a month in special boxes with a lid. Do you want to try something a little different? Kumquat Jam Strawberry Jam Carrot Jam Fig Jam Plum Jam Apricot Jam Lena #healthy #homemade #strawberry #jam #with #chia #seed #jam #honey #delicious #dessert #pastries #yogurt #crunchyflakes #breakfast #dinner #nosugar #foodloer #dessertlover #dessertporn #marmelade #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Leskovac Meat Donuts ## Discover the Spicy Delights of Leskovac's Renowned Minced Meat Specialty A remarkable specialty from the southern region of Serbia, particularly Leskovac, features minced meat. The residents of Leskovac are known for their fondness for spicy cuisine and possess exceptional recipes, especially those involving meat. This is one of many recipes I use to prepare their renowned specialty. Spiciness can be adjusted according to preference, but the flavor remains outstanding. The dish is both quick and straightforward to prepare, ready in just 30 minutes. Please follow the recipe. Ingredients : simple, total time: 30 min., 4 serving 500 g minced meat/ pork, beef, chicken 100 g smoked bacon/ or any ham or smoked bacon/diced 70 g Trappist/ or Gouda, Cheddar cheese/ cut into small cubes 3 cloves of garlic/ minced 7 g baking powder 1 tsp salt 1 tsp red-hot ground paprika/ or red-hot paprika flakes Type preparation: on grill, toast grill, frying on oil Leskovac   Meat   Donuts   Preparation : In a deep bowl, add minced meat, chopped garlic, diced bacon, diced Gouda cheese, salt, hot ground pepper and baking powder, mix it all well by hand (put on nylon gloves to avoid dirtying your hands). When you have obtained a uniform mixture, put it in the refrigerator for 30 minutes, covered. Spread oil on the grill with the help of a brush, or do it with a piece of bacon. Wait for it to warm up well. With the help of a spoon, take out the mixture and make uneven balls about 5 cm in size, the shape does not matter with these meat donuts! Fry for about 4–5 minutes on each side until they are well browned, you can also do this in a pan. Serve warm with french fries and some salad as you like. Buon appetito! Leskovac   Meat   Donuts   NOTE: In this recipe, I used melon bacon because it gives a great taste! If you are not a fan of ingredient hot ground pepper, you can skip that step, add 1/2 teaspoons of black pepper, they are certainly tasty without the hot spice! You can add finely chopped red onion to this recipe if you like. If you like more spicy, add another 1/2 teaspoon of hot pepper flakes. Keep the rest of the mixture in the refrigerator for up to 1 day, covered with transparent foil. Keep the rest of the meat donuts in the refrigerator for up to 2 days. Do you want to try something a little different? Leskovac Meat Donuts Spicy Donuts of Meat Minced meat Donuts Fritters made of Minced Meat Fritters made of Minced meat Gourmet Burgers Chicken Burgers Chicken Patties Čevapčići on the Grill-Serbian Kebab #Leskovac #meat #donuts #food #mincedmeat #serbianfood #serbianrecipe #simple #recipe #delicious #easy #fast #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.