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Chicken Soup with Vegetables and Quinoa A beautiful warm and healthy chicken soup with and quinoa, combined with a variety of vegetables. Here is the recipe, how I prepare it! Follow this wonderful recipe. Ingredients : very easy, total time 1h, preparation: 15 min. cooking time: 45 min 1 Tbsp olive oil 120 g chopped yellow onion/ about 1 large onion 3-4 cloves garlic/ minced 130 g diced carrots 130 g diced celery 1 tsp salt 1 kg boneless chicken breasts/ or thighs 1.5 liter vegetable or chicken broth 200 g uncooked quinoa 250 g can white beans 1 potato/ diced 100 g frozen peas 150 g frozen corn 2 Tbsp balsamic vinegar/ optional 2 Tbsp dry spice/Vegeta 2 Tbsp fresh parsley Preparation: Take a large pot and put on medium heat and add oil. When the oil has warmed up, put the finely chopped onion and wait for it to turn slightly brown, stirring occasionally for about 2–3 minutes. Then add the carrot, celery and garlic, season with salt and pepper. Stir occasionally and cook for up to 7 minutes. Put the chicken thighs in the pot. Sprinkle with 1 teaspoon of salt and dry spice /Vegeta Add the chicken broth and bring to the boil. Then pour in the quinoa, beans, and diced potato. Stir, close the pan and cook over low heat for about 20 minutes or until the chicken is no longer pink in the middle and soft. When the chicken is cooked, take it out of the pot and place it on a plate to cool a bit. Add peas, corn and balsamic vinegar to the soup. Let simmer for about 10 minutes. Chop the chicken into pieces or longer thinner pieces, return to the pot and, if necessary, add dry spices, salt, and pepper. Sprinkle the soup with some fresh primrose leaves. Enjoy in a healthy soup. Serve warm. NOTE: If you keep the soup in the refrigerator for 1 or 2 days more, add 1 cup or more of broth because quinoa absorbs liquid and add spices. #chickensoup #chicken #soup #stew #quinoa #vegetables #healthyfood #food #soup #recipe #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Golden Sesame Balls Traditional Chinese balls with sesame, soft and juicy, you can also fill them with cheese, spinach, rice. There are many varieties. Here is one of the simple recipes. Follow instruction. Ingredients : simple, total time. 35 min. 4 servings 130 g glutinous rice flour 90 ml warm water 100 g sesame seeds 35 g sugar — 35g planty of oil, about 250 ml Preparation: Put your flour in a deep bowl and add sugar, mix the ingredients with a spoon, add water and gently mix the ingredients and work again with your hands. The dough should be semi-soft and compact. Transfer the dough to the work surface, work with your hands to stretch the dough like you are tearing paper and bring it back several times. When the dough has become uniform, shape it into a roll with your hands. Roll it more out with your hands until you get a smooth dough. Then shape it into a thicker sausage. Take a dough cutter and cut to a width of 2 cm. Cover the rest of the cut dough with a cloth. Form the dough into little balls. Repeat the same with the rest of the dough. Then take a deep bowl and pour warm water, and in another bowl pour sesame seeds. Dip one ball in water and then roll in sesame seeds. The balls should be well rolled in sesame seeds. Place them ready on a medium tray or a larger plate. Heat the oil to 81 °C and insert the balls, at the same time turning them with a spoon until they are evenly browned. Remove the balls with the help of a large slotted spoon and place them on a paper kitchen towel on a plate to absorb the remaining fat. Enjoy in golden Chinese balls. Buon appetito! #foof #appetizers #dessert #golden #sesame #balls #seeds #delcious #fried #oil #dough #rice #flour #homemade #simple #recipe #blog #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Classic Buzara Delicious and classic Buzara, which is served throughout the Mediterranean countries, as an appetizer. A wonderful and delicious sea scent combined with tomato sauce. Easy to make and quick to finish. Follow recipe. Ingredients: simple, total time: 45 min. 6 servings 2 Tablespoon Olive oil / or to taste 300 g mussels/ cleaned 200 g clams/ cleaned 150 g shrimps/ cleaned 200 g prawns/ cleaned salt and black pepper to taste 4 cloves of garlic/ finely chopped 1 bunch of parsley/ finely chopped 120 ml dry white wine 50 g bread crumbs 100 g cherry tomatoes/ diced 200 ml puréed tomato a bunch of spring onions/ finely chopped 6 slices toast bread deep pan Preparation: Prepare all the ingredients as described above. Heat a little olive oil in a deep pan. Fry garlic and 1/4 from the quantity of parsley in olive oil. When the garlic is allowed to add fragrance, cover with 100 ml wine. Wait for the alcohol to evaporate, then add cleaned shrimps, prawns, stir well. Season with a little salt and pepper and cover. Stir as needed. Add a 50 ml wine, wait for 1 minute, then cover immediately with puréed tomatoes. Right after that, add spring onions and fresh diced cherry tomatoes. Stir well. Cook about 10–15 minutes. If the sauce is too thick for you, add wine as needed. Add cleaned mussels and clams. Sprinkle with breadcrumbs and cover. Stir and cook about 10 minutes. Cut a slice of bread and toast it on both sides. Place it in a deep plate. Buzara is served on toasted bread and covered with sauce. Sprinkle it with coarsely chopped parsley. Enjoy in bites! #food #dish #classic #buzara #Mediterranean #simple #delicious #meal #healthy #prawns #shrimps #mussels #clams #tomatoes #easy #tasty #seafood #foodblog #blog #blogger #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 Mushrooms and Shrimp Risotto with shrimp and Parmesan, simply and easily, does not require much knowledge. Delicious food and rich protein is ideal for summer days. If you like a combination of shrimp and Parmesan, this is an ideal recipe for you. Follow instructions. Ingredients: cup - 200 ml. simple, total time: 35 min., 3 serving Olive oil EVO 250 g mushrooms/ sliced or Porcini 350 g shrimps, peeled and deveined 1 carrot/ chopped 1/2 teaspoon red pepper flakes 1/2 white onion/ minced 4 cloves garlic/ minced 1 and 1/4 cup Arborio rice + 2.5 cup of water 2 Tablespoons butter 200 ml vegetable soup/broth 3/4 cup freshly grated Parmesan cheese salt and pepper to taste 2 Tablespoons parsley/ chopped and more Preparation: Pour 220 ml water into a small pot and wait for it to heat up, then add soup cube, cook until boiling and turn off the heat. Pour a little olive oil into a deeper pan, put the mushrooms cut into leaves to simmer for about 5 minutes, on medium heat and cover the pan. Season with salt and pepper to taste, turn off the heat and set aside. Put a little olive oil in a deeper pan and wait for the oil to heat up, then add the cleaned shrimp, salt, pepper, and red pepper flakes. Stir and let it cook for about 1–2 minutes. When done, place them on a plate. Prepare the risotto by taking the same pan where you baked the shrimp. Put about 2 tablespoons of olive oil, chopped carrot, onion, and simmer for 3 minutes, then add the garlic and fry for about 30 second. Then add the rice, stir-fry it for 1 minute. Then gradually add the stock, the rice should cook for about 20 minutes. When the water evaporates, add more stock and water as needed. (Ratio -Rice 1 cup: water 2.5 cups) Rice should be soft, but not too much. When the rice is almost done, add the butter, grated Parmesan cheese, stewed shrimps, mushrooms and parsley, stir and cover, let the risotto work for another 5 minutes. Serve as a side dish or as a main dish with a slice of lemon and parsley. Enjoy! #food #risotto #with #mushrooms #and #shrimps #dish #simple #mediterannean #meal #recipe #foodie #foodlover #foodblog #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Finnish Meatballs This is how Finns prepare meatballs, the only difference between ours and theirs is in the cooking cream, while ours has more spices. Meatballs are wonderful, soft, and juicy. Follow recipe. Ingredients: simple, total time: 35 min. 6 serving 700 g veal-pork minced meat 1 medium onion/ finely chopped 100 ml cooking cream 2 eggs 6 full Tablespoon of breadcrumbs 1.5 teaspoon salt/ or to taste 1 teaspoon black pepper/ or to taste 1/2 teaspoon ginger in powder 1 bunch fresh curly parsley 20 g /optional/ I have added it. 2 Tablespoon oil for frying/ or 1 Tbsp fat Preparation: In a deep bowl, add minced meat, eggs, and mix by hand. Season to taste, add ginger, breadcrumbs, parsley, and stir well again by hand. At the end add cooking cream, combine everything well with a spoon. The form should be the same size as the spoon! Take out the mixture with a spoon and make the forms as you like. Fry in little hot oil until golden brown on all sides, about 6 minute each side. Serve with baked potatoes, mashed potatoes, rice, or some vegetables. Enjoy! Buon appetito! NOTE: These meatballs go fantastically with mashed potatoes or rice. Check out Celery and Ginger Mashed Potatoes here See here for the recipe for plain purée. For rice, see the recipe here. #food #Finnish #meatballs #simple #delcious #recipe #maindish #meal #easy #minced #meat #coffeetimelena #coffeetimewithlena #blog #foodblogger #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Food Category by Countries In order to better understand the mentality of people, their habits and customs, and the culture of other nations, we should have knowledge about that country. Which means that we have already visited it and got acquainted with all the traditional customs, their culture and gastronomy. In addition, it is an important part of social life and various events around them. Mostly, a few people comment positively or negatively about a country, without even having been to those places. And for these reasons I want to bring you closer to these countries that are listed because I have stayed in them. We must be realistic in and in our assessments of those countries, both of their social life, and of the culture and gastronomy of their climate. Not all climates are the same, in which different fruits can thrive. This is why the gastronomy of all these countries is different. Also, customs and certain religions have an influence on certain countries. For those who have never visited these countries, I advise you to visit them as soon as possible. Not only because of the gastronomy, but also because of the beautiful places that are rich in culture and history in their own way, which will leave you breathless. In this constant movement of various trips, you have the opportunity to see how other peoples live. At the same time, you will be richer than others, with knowledge about something new, new contacts and beautiful places, as well as the experience you will gain by visiting these wonderful places. Each of these countries from the category has a different geographical position in the world, and a very significant potential in nutrition itself. We all know, that wines are extremely well-known throughout France and Italy. But equally well-known and high-quality wines are known in parts of the former Yugoslavia, especially in regions such as Istria, Dalmatia, and Vojvodina itself and part of eastern Serbia. Among the well-known and recognized quality wines, we do not deviate much from Italy and France, and those wines are: Riesling, Chardonnay, Black wines and rosé, etc. In this category, I singled out these countries as one of the most influential cuisines in the nutrition of the whole of Europe. Why? Each of them has something special that we will like, and specific tastes will stick in our memory. Therefore, we would like to do the same at our house. ​For me, Italian cuisine is number one in the world. There is nothing in their kitchen that doesn't include some specialty that we haven't heard of all over the world. Without their phenomenal pasta, Mediterranean specialties, as well as pizza and phenomenal cakes and pastries, believe me, you can't do it! And from that I single out their famous lasagna with different variants from Bolognese to spinach, salmon, and pumpkin. Phenomenal Mediterranean food from various fish to seafood, Spaghetti, Tagliatelle, Macaroni and numerous pasta that abound, Tortellini, Pizza which are the number 1 specialty in the world. Risotto Milanese, Rizi Bizi, Florentine steak, Ossobuco, which is phenomenal, many others dishes, and pastries and cakes. I can freely say that they are even better than the French: Fantastic pies, cakes, Crostata, Cannoli, Sicilian, Cream pastry, Carsolina cream pastry, Biscuits, and many others that you will see, and I certainly will not leave it out because I am. Big fan of their cuisine! ​ Serbia is a country that has taken a lot from Turkish cuisine, but it also has its own specialties. From Leskovac Burger, Mućkalica, excellent Sarma, Stuffed Peppers, Prebranac Beans, Roast Pork, Roast Lamb, delicious Sauerkraut, very good barbecue, Grilled Smoked Sausages, Karadjordje Steak as well as quality meat and other dishes that you must taste. Ethno tourism has been developed in our country until now and is on the rise. Many tourists come to our plains and mountains, staying for several days because the prices are quite affordable, and the food is real home-made and fantastic! Belgrade has about 2 million people, Novi Sad has about 450,000 people. There are also foreigners present who fell in love with our country and stayed there to live, I believe it is because the Serbian people have such a habit that no one else has. They hang out in the morning hours, drink coffee at their neighbors', simple-minded people who wish everyone well and very easily assimilate you into society. They accept other nations as their own and do not discriminate. That is one of our good sides, which stands out from all the other countries I have visited so far. I had the opportunity to see for myself. We are very social people, we love life around us. Each of us has different eating habits, of course because the climates and terrains are different. But there are also foods we have received from other countries such as Hungary, Slovakia, Turkey, all of which caused a part of our history and culture itself. As for France , I love their pastries, wonderful baguettes, croissants, pies, and cakes. They have excellent food that complements them with famous and delicious sauces, includes also famous wines and champagnes, which I already mentioned are number one in the world. I believe you agree with me. Greece is a country similar to Serbia, but more Mediterranean food is consumed, such as fish and seafood precisely because of their position, because they are located on the sea. In addition, Souvlaki, Gyros, and the well-known Greek Moussaka, which are also prepared by Serbs, are well-known. In addition, they have incredible cakes such as Greek Vanilla Cake, Thesaloniki Biscuit, Catalan cream, Greek baklava, Pumpkin cake. Greek Carrot Cake, Pecan Pie, Thessaloniki Cake, etc. ​ Turkey has an interesting position, most of it is located on the Anatolian Peninsula in Western Asia and a small part on the Balkan Peninsula in Southeastern Europe. Part of Turkey in Europe, it is separated from Anatolia by the Sea of Marmara, the Bosphorus and the Dardanelles, rich in culture, history, and food. It abounds in a variety of food, but certainly their religion forbids the use of pork. They have excellent food and eat a lot of fish, that is, Mediterranean food and seafood, on top of that they have extremely well-known specialties such as kebabs, lahmakun, kaseri, pilaf, Turkish Sarma, Inegol, Saksuka, Ezogelin soups, etc. There are many of them in desserts, so I will list only a few, among which are famous Turkish baklavas, Kunefs, Tulumbe or Urmašice, Tufahija, Gurabije, Turkish pudding, Trilece, etc. The category of other countries includes most of the recipes from China, Thailand and Indonesia, which I consume and love. They seem interesting and not too caloric and are very tasty, at the same time. Also include other countries such as Spain, Russia, Mexico, Brasil, India, Slovakia, Hungary, Japan etc. ​If you don't have the opportunity to travel, then you have the opportunity to be creative in your kitchen and prepare these phenomenal and selected dishes from my travel pocket, which I believe you will like. Enjoy in your creations! #blog #food #by #countries #coffeetimelena #coffeetimewithlena #foodblog #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Units of Measurement for Cooking in Recipes How many times has it happened to you that you take a recipe from your mother or grandmother and get “precise” kitchen measurements: you put roughly, add enough or is that my cup of coffee oil, milk, or sugar? Thus, certainly begins the agony of imprecisely guessing the required amounts of ingredients without which most recipes fail, especially when it comes to cakes. The kitchen measures in the recipes must be strictly followed if you want to cook the dish you envisioned. It is not easier to guess the measurements without a scale, when everything comes down to spoons, glasses, and cups. Then the general confusion is joined by foreign measuring units for cooking, about which we know nothing, so every cake preparation is preceded by a serious calculation and internet search. Cooking measures can be a real lifesaver, and these tips and tricks to make it easier to deal with measurements and measurements in recipes, which you can read below, will also help you. It should be kept in mind when we use measurements without a scale, which quantities in grams are involved, whether it is liquids, measuring flour, measuring sugar or the famous measuring of flour with a spoon. Here is an accurate guide to what amounts are meant and when it comes to vegetables, fruit, butter or dried fruit. General units of measurement 3 small spoons = 1 large spoon 1 small spoon = 1/3 large spoon 1 small glass = 100 g of water or wine 1 large glass = 200 g of water or wine Liquids like water, milk, wine 1 spoon = 17 g 7 large spoons of water = 100ml 1 teaspoon = 8 g 1 wine glass = 100 g 1 glass of water = 200 g 1 cup = 250 g 1 deep plate = 350 g Measurements for hard flour 1 level teaspoon = 3 g 1 full teaspoon = 8 g 1 level spoon = 8 g 1 full spoon = 25 g 1 cup = 50-80 g 1 cup = 130-150 g ¼ cup = 32 g 1/3 cup = 43 g 2/3 cup = 85 g ¾ cup = 96 g 1 cup = 136 g Measurements for soft flour 1 level teaspoon = 3 g 1 full teaspoon = 7 g 1 level spoon = 12 g 1 full spoon = 20 g 1 cup = 65-100 g 1 cup = 160-180 g ¼ cup = 32 g 1/3 cup = 43 g 2/3 cup = 85 g ¾ cup = 96 g 1 cup = 136 g Measures for powdered sugar 1 level teaspoon = 3 g 1 full teaspoon = 8 g 1 level spoon = 12.5 g 1 full spoon = 25 g 1 cup = 125 g 1 cup = 300 g ¼ cup = 32 g 1/3 cup = 43 g 2/3 cup = 85 g ¾ cup = 96 g 1 cup = 136 g Measures for crystal sugar 1 level teaspoon = 4 g 1 full teaspoon = 10 g 1 level spoon = 12.5 g 1 full spoon = 25 g 1 cup = 125 g 1 cup = 300 g ¼ cup = 50 g 1/3 cup = 67 g ½ cup = 100 g 2/3 cup = 134 g ¾ cup = 150 g 1 cup = 201 g Measures for brown sugar ¼ cup = 55g 1/3 cup = 73g ½ cup = 110g 1 cup = 220g 1 cube of sugar = 5 g Measures for rice — uncooked, white, brown 1 flat spoon 30 g 1 cup 120 g 1 cup 300 g Butter measures In the solid state: 1 level spoon = 14 g In liquid state: 1 level spoon = 12 g 1 cup of butter = 227 g ¼ cup of butter = 57 g 1/3 cup of butter = 76 g ½ cup of butter = 113 g Most packages of butter of 200 g and larger have exactly marked divisions on the package, which indicate the grammage, so you can use them to cut the butter over the paper. #housespells #blog #units #measurement #cooking #quantity #advice #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Beef Steak in Sauce A simple and easy way to prepare veal steak juice. Juicy and delicious, made with white wine and sour cream. Very simple, follow recipe. Ingredients: easy, total time 1h 15:min., 4 servings 700 g of veal steaks 100 ml of white wine 3 Tbsp olive oil 1 onion/ finely chopped 3 cloves garlic/ minced 1 slice of lemon juice 1 full Tbsp of sour cream 1 Tbsp density 2 tsp coriander 1 tsp dry spice Vegeta salt and pepper to taste 1 Tbsp fresh parsley/ finely chopped/ optional Beef Steak in Wine Sauce Preparation: Wash the steaks, dry them well, add salt, black pepper, dry spice Vegeta and beat the meat well on both sides. Heat the oil over low to moderate heat, fry the beaten steaks for a few minutes on both sides until slightly browned. Remove the steaks from the pan, add the chopped onion in the same pan, simmer for 10 minutes, until the onion turns yellow-brown and softens. Return the meat and add the white wine, simmer until the alcohol evaporates. Then add a 100 ml water and lemon juice, cook for about 30 minutes with adding little water if necessary. Remove the meat and pour the liquid into a cup of a blender and blend into a creamy texture. Return sauce to the pan and arrange the steaks, stir. As soon as it boils, add minced garlic, coriander, 1 spoon of density, cook for another 20 minutes, with adding little water if necessary to make it less thick. Then remove from the heat, add a sour cream a little salt, pepper to taste, and mix well. Let it cook another 5-7 minutes. Sprinkle with finely chopped parsley as you like. Serve the veal steak in a sauce with mashed potatoes or rice, as desired. Buon appetito! NOTE : You can also use this sauce with ram steak, beef steak. If you don't have sour cream, you can use Philadelphia cheese mixed with a little milk or cooking cream. Keep the rest of the meat in the refrigerator for up to 3 days. #beef #steak #sauce #wine #sourcream #food #maindish #recipe #foodblogger #simple #homemade #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Cabbage Rolls Cabbage sarma differs in taste from sauerkraut sarma, both dishes are extremely tasty, cabbage sarma is eaten in the spring and sauerkraut sarma is eaten in the winter. In any case, you should make both variants. I don't know who doesn't adore them. You can bake them in the oven, and also on the stove, it is very easy to prepare. If you do not have greens, you can replace them with nettle, kale. If baking in the oven, cover with aluminum foil and bake at 180 degrees for about 35-40 minutes. Terracotta pans are best for baking, but it is not a problem if you do not have them, you can in one round deeper pan. This dish is widely consumed in Turkey and other Balkan countries, as well as in Romania and Bulgaria. Follow this wonderful, simple recipe. Ingredients: very easy, total time: 1h and 25 min, 4 serving 3 bindings of cabbage/about 20 larger leaves-Collard Green/Grapevine 500 g of mixed minced meat pork-beef 1 onion/ finely chopped 1/4 of the middle root of celery/ blended or finely chopped 40 g of rice 1 dry pork bone/ 250-300 g or/bacon diced, ribs 1 Tbsp fat or 50 ml oil 1/2 tsp salt 1/4 tsp pepper 1 tsp sweet allspice 1 tsp dry spice /Vegeta 1 tsp fresh parsley, finely chopped sour cream or sour milk for serving Preparation: Pour 120 ml of water over the rice, when it boils, cook for 5 minutes, then cover and leave on the switched off hob to absorb the rest of the water. Finely chop the onion, and sauté in 1 tablespoon of fat or 50 ml of oil until it becomes yellowish and soft. Meanwhile, chop the celery as finely as possible or blend. Add minced meat and chopped celery to the onion and simmer all together for 5 minutes. Remove from the heat, and add the cooked rice, 1 teaspoon of salt, a little pepper, allspice, dry spice and fresh parsley finely chopped. Wash the greens well and thin the stalk, then pour hot water over it and leave it covered for a few minutes for the leaves to soften. Place a full spoonful of the filling on the back of the sheet, fold the left and right sides of the sheet over the filling towards the middle, then wrap the sarma. Arrange them in a deep pan, next to each other, together with pieces of dry bones. Pour water to soak, boil until boiling and then reduce the heat covered, cook for another 1 hour, making sure that the sarma does not run out of liquid, add a little water as needed! Serve them immediately warm in a plate, with the addition of sour milk and sarma juice. Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 4 days You can pack ii in the freezer in special boxes with a lid for up to 2 months of storage. #cabbagerolls #collardgreen #sarmice #sarma #zelje #food #delicious #tasty #recipe #foodbloger #maindish Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hazelnut Balls Simple delicious, juicy and fragrant hazelnut balls, you just can't resist them. Follow recipe. Ingredients: very easy, total time: 40 min 50 g of powdered sugar 200 g of ground hazelnuts 200 g of chocolate 50 g butter 1 bag vanilla sugar/ 10 g 2 egg whites a little of oil Preparation: Mix ground hazelnuts, powdered sugar, vanilla sugar and egg whites and make balls from the resulting mixture. Melt the chocolate and butter with a little oil over low heat. You can also do it with steam. Cool a bit. Pour the cooled chocolate topping over the balls, decorate with chopped hazelnuts. Buon appetito! NOTE: Keep in a closed box, you can also in the refrigerator. #dessert #delicious #balls #hazelnuts #hazelnutballs #recipe #serbianfood #homemade #foodblogger #foodie #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.

Irish Coffee with Creamy Whipped Cream To make this fantastic Irish coffee you need a little time, it is important that the cups are filled with hot water and stand for a few minutes, then throw out and pour the coffee. Use stronger coffee that you like to drink and that is not instant coffee. Make homemade whipped cream, so this coffee will get on its aroma in the original and for topping use grated chocolate or some coffee bean, but that’s up to you. If you make small quantities, you can keep it in the refrigerator for up to 3 days. It has a little sweetness, so if you prefer a sweeter version, go ahead and add some extra sugar. Follow recipe. Ingredients: 2 servings, very easy, total time: 15 min. 355 ml strong black hot coffee, divided 90 ml Irish whiskey, divided 2-3 tsp brown sugar, divided 45 ml Baileys Irish Cream, divided Baileys Irish Cream: 1/2 cup heavy whipping cream 1 Tbsp Baileys Irish Cream Preparation: Fill two mugs with hot water and let stand 1–2 minutes. Dump out water and fill mugs with 175 ml each of hot coffee. Stir in 45 ml whiskey in each mug, and 1-3 tsp brown sugar in each mug, until sugar is dissolved. Pour 1/2 of Irish cream into each mug and stir to combine. Top with whipped cream and enjoy! Baileys Irish Cream: Add whipping cream and Baileys to a chilled bowl. Beat with a handheld mixer for 1–2 minutes, until desired consistency is achieved. For a loose, frothy layer of cream, beat until whipping cream is frothy. For stiffer whipped cream, beat until cream has medium to stiff peaks forming. Enjoy! #irishcoffee #cream #creamy #whippedcream #coffee #recipe #drinks #cold #delicious #recipe #foodblogger #food #coffeetimelena #dessert #irish #coffee Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Watermelon and Melon Fruit Juice Lena Healthy drinks and refreshments over the summer. It is easy to prepare, it is also good for our kidneys, and you should especially pay attention to watermelon seeds , which are very necessary for tea, which is successful in removing kidney stones. Follow recipe. Ingredients: simple total time: 500 g of watermelon 400 g of melon 2 Tablespoons rare honey juice of 2 lemons/ or lime Preparation: Clean the watermelon from the seeds and put the seeds in a strainer and discard the melon seeds. Peel a squash, grate it and put it in a blender. Rinse the watermelon seeds and put them somewhere to dry. You will make tea from them, which is good for removing kidney stones. (more about it) Add lemon juice and honey to the blender, mix everything and put in the fridge for 30 minutes to cool. Pour into glasses of cold drinks. Enjoy! #food #drink #drinks #healthy #watermelon #kidney #recipe #simple #homekmade #foodblogger #foodblog #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Ossobuco with Polenta My Way Lena Ossobuco is a dish loved by Italians, and everyone has their own way of preparing it. I like to prepare it in my own way, and it is a little different from the original, but I think mine is even better and tastier. You can make Ossobuco in several ways, depending on the region of Italy itself. Ossobuco is a piece of beef in the thigh on the shin, from which the typical Milanese dish originates. I love making it so much! Follow the recipe. Ingredients: simple, total time: 70 min., 6 serving 8 large marrow bones with meat 2 Tbsp flour 0 1/2 big stalk celery/ finely chopped 2-3 carrots medium/ finely chopped 2 onions medium/ finely chopped 80 g butter 150 ml white wine 500 g tomato sauce 1 spoon flat tomato concentrate 1 Tbsp full red ground sweet peppers 1 chili pepper in whole 200 ml broth or dry spice Vegeta, or 1 soup cube+water 1 bunch fresh parsley/ finely chopped0 3 cloves garlic/ minced 2 bay leafs 1 sage leaf little water when it needed 1/2 lemon peel grated salt and pepper to taste rosemary for decoration wok pan Preparation: Finely chop the onion, garlic, parsley, grate the lemon peel. Cut the carrot and celery into small cubes. Cut the skin around the marrow, then lightly flour them. Put the marrow bones in heated oil in a deep-frying pan to catch the color on both sides to brown them. Season with salt and pepper, as soon as they get the color, take them out then put them on the side. Sauté the chopped vegetables in butter, add a little wine, wait to evaporate it. Then put the 1 whole chili pepper, bay leaf, sage, garlic and put meat in the pan and let it flavor. If it needs, add a little water, and simmer 5 minutes. Turn the meat on both sides to soften. After 5 minutes, add the tomato sauce mixed with the tomato concentrate. Reduce the heat and lightly add the stock, red ground pepper, cover, and cook for about 45 minutes. Always with control and occasional mixing. When the time has passed, complete with chopped parsley and lemon peel, salt and pepper if necessary. Garnish with fresh rosemary in a plate. Serve warm with - Buon appetito! NOTE: Store the rest of the food in the refrigerator for up to 3 days! To make a great polenta, check out! Read more about polenta here! To make great Polenta , see the recipe here! More about Polenta read here! You might be interested in Ossobuco of Turkey neck s or goulash with gnocchi or goulash. #ossobuco #with #polenta #my #way #turkey #neck #bones #italian #dish #recipe #main #meal #lunch #dinner #homemade #delicious #tradotional #foodie #foodporn #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.

Torta Mille Feuilles Also known as Napoleon's cake, a typically French pastry; composed of three layers of puff pastry alternating with two layers of cream. Which is often replaced with Chantilly cream, whipped cream, or alternately with chocolate cream or jam. Ingredients: simple, total time: 90 min. Cream: 4 egg yolks 100 g of granulated sugar 50 g of cornstarch 500 ml of whole milk 1 grated lemon 1 grated orange 1 vanilla bean/ or 2 tsp vanilla extract Other: 3 sheets of puff pastry For Decorate as you like : 150 g of powdered sugar/ I used only this 700 ml whipped cream/ optional 50 g chocolate/ optional 40 g of chopped hazelnuts/ optional strawberries or you can also have some other fruit that you prefer/ optional Torta Mille Feuilles Preparation: Cream: Pour the egg yolks into a bowl and granulated sugar, mix well then add cornstarch, add 3 spoons of milk and mix again. In a small pot, pour the rest of the milk, sauté over moderate heat to warm up. Then pour the mixture with the egg yolks, into the pot, stir constantly until you get a thick cream. Grate the rind of the lemon and orange, then add to the mixture Pour the cream into a larger glass jar and add vanilla, mix well, cover with foil wait for it to cool, then put it in the fridge to cool. Puff Pastry : Take the first puff pastry and place it on the baking tray where you previously placed the baking paper. Lightly prick it with a fork on all sides lengthwise and crosswise. When you have done that, sprinkle with 20 g of crystal sugar all over the crust. Bake puff pastry to both sides at 180°C, for about 20 minutes. Repeat the same with the other 2 puff pastry. When you are done with the puff pastry and when everything is baked, start preparing the whipped cream. Whipped Cream : Whisk whipping cream well with a mixer, then add powdered sugar, continue mixing well again to make the mixture thick. When it is finished, you will take the cream out of the fridge and mix it with a spatula first then gradually add 3 spoons of whipped cream to the cream, mix well, the mixture must be nice and sparkling. Finish Cake : Take a cake syringe, fill the bag, take the star-shaped accessory and sprinkle the cream evenly over the puff pastry, then flatten the cream with a spatula. Put another puff pastry, repeat the process, put 3 puff pastry and cut the edges to flatten the sides. Put the rest of the whipped cream on the third puff pastry. Coat up and on all sides, a level well with a spatula, the layer should be about 6 mm thick. Drizzle the hazelnuts with the chopped edges of the cake on all sides. Fill the rest with the whipped cream into a syringe and decorate the cake as you wish. Decorate the cake with chocolate, and strawberries by washing them and cutting them into pools, and decorating as you wish. Leave the cake to cool for a couple of hours, then cut into cubes and serve. Buon appetito! NOTE : I added whipped cream to the cream, but I didn't decorate the top of the cake, the cream was too sweet for me, and if you want, you can do the same as I did, only with powdered sugar, and add some strawberries when serving. I put the rest of the whipped cream in a box with a lid in the fridge as an extra, for coffee. Keep the cake covered in the refrigerator for up to 4 days. #torta #millefeulles #italiandessert #dessert #cake #vanilla #cream #lemon #orange #puffpastry #delicious #italianrecipe #easy #blog #foodblogger #dessertporn #dessertlovers #cakelover #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chard and Mushroom Meatballs Chard and mushroom meatballs are very simply to prepare, ideal food for vegans, you only need 35 minutes for cooking. Follow recipe. Ingredients: 4 serving: simple, total time: 45 min. For Meatballs: 400 g of chard 200 g fresh button mushrooms 1 egg 2 Tablespoons of grated Parmesan 100 g flour 1 clove of garlic/ finely chopped 2 Tablespoons of extra virgin olive pinch of nutmeg salt to taste For Frying: 400 ml of oil 100 g of breadcrumbs 30 g flour 1 egg Preparation: Wash and clean the chard, boil them briefly in salted boiling water, drain and squeeze them well. Chop and combine in a bowl, add 1 egg, grated Parmesan and 100 g of flour. Clean the mushrooms and cook them whole with the olive oil, the garlic clove and a pinch of salt for 10 minutes over a high heat. Drain and chop coarsely. Add them to the mixture of herbs, salt flavored with nutmeg and mix all everything. Form lightly crushed round meatballs, pass them in the flour, in the beaten egg and then in the breadcrumbs. Fry them in boiling seed oil, drain on absorbent kitchen paper and serve hot. Buon appetito! NOTE: Keep the rest of the food in the refrigerator for up to 3 days. #food #meatballs #maindish #mushrooms #chard #simple #vegian #recipe #delicious #tasty #foodblog #foodblogger #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sour Chicken Soup Lena I like to make this soup on winter days and I can tell you that I really like it, rich in vegetables and vitamins, I believe you will like this recipe. Ingredients: simple, total time: 90 min. 10 serving 1. 5 kg chicken meat/ any 1 primrose root/ finely chopped 1 celery root/ finely chopped 1 leek green part/ or 150 ml peas / finely chopped 1 onion/ finely chopped 3-4 Tbsp Olive oil EVO 3 medium potatoes/ blended 1 parsnip/ finely chopped 3 carrots/ finely chopped 1 fresh pepper/ diced 1 cup rice/ 150ml water as needed 2 egg yolks 3 Tbsp sour cream 10 peppercorns salt and pepper to taste 2 Tbsp fresh parsley/ finely chopped Preparation: Put well-washed chicken meat in a pot. Wash and peel the vegetables, put them in a bowl together with the meat to cook except leek and onion. Pour water over all the vegetables you have cleaned so that they sink well. Finely chop the onion and leek, fry in olive oil until soft. If you are using peas instead of leeks then you will add them later. Set aside. Let it cook and occasionally remove the chicken fat from the water with a spoon and let it boil quietly. After 30 minutes, take out all the vegetables, add them on a cutting board. Chop them finely: primrose root, carrot, parsnip, and celery root into rings, set aside. Cut the potatoes into pieces and blend. Set aside. Continue to cook the soup for another 40 minutes. When the meat is well cooked, take it out. Clean it from the bones, then cut it into small pieces. Set aside. Now strain the soup. If the soup is oily, filter it using cheesecloth and a strainer. Place the cheesecloth in a double layer on a colander, pour it into another pan. This way you will get fat-free soup. In broth add salt, black pepper to taste, stir well. Return all the chopped vegetables, chopped meat, blended potatoes and stewed onions with leeks. Add a cup of rice to the strained soup, wait for the rice to softened. Cook about 30 minutes. At this point, add the peas if you are using them in this recipe. If the soup seems thick, add water as needed, and wait for it to boil. Meanwhile, whisk the egg yolks with sour cream to add a little liquid from the soup. When the rice is done, remove the pot from the heat, pour the mixture of eggs and sour cream. . Cook another 5-7 minutes. Garnish soup with fresh chopped parsley leaves. If you want, you can add about 1 Tbsp of vinegar to the soup plate. Buon appetito! NOTE : Dressing if you don't want to make it is ok. You can season this soup on a plate with a little lemon juice or apple cider vinegar. Keep the rest of the broth in the refrigerator for up to 2-3 days. #sour #chiciken   #soup  #vegetables #rice #delicious #food #stew   #homemade   #simple   #recipe   #delicious   #crea my #co oking   #meat   #dressing   #foodie   #foodlover   #blog   #foodblogger   #coffeetimelena   #coffeetimewithlenaallin1 Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savor the Richness of Chicken Thigh with Porcini Mushrooms Chicken Thigh with Mushrooms Porcini A wonderful my recipe, chicken thigh with Porcini mushrooms, very simple and easy to prepare. You can combine it with rice or mashed potatoes. It's so delicious! You'll definitely like it! Follow recipe. Chicken Thigh with Mushrooms Porcini Ingredients: simple, total time: 90 min. 4-6 serving 8 chicken thighs 4 Tbsp Olive oil EVO 1 small onion/ finely chopped 40 g butter 80 g pack dry Mix Porcini Mushroom s+ 400 ml warm water (don't throw away the liquid!) 180 ml milk 200 ml water 4 Tbsp flour / or as needed for rolling, 3 +1 Tbsp-divided 1 stock cube of Porcini salt and black pepper to taste fresh parsley leaves / as you like Chicken Thigh with Mushrooms Porcini Preparation: Prepare all the ingredients as described above. To prepare the recipe for chicken with mushrooms, wash chicken thighs first of any plumage residues. Remove excess fat and skin from the inside of the piece of meat, but not the top part, because give a good taste. After frying if it really bothers you, remove the skin. Season chicken meat with salt and black pepper to taste, then flour them well in flour. Set aside. Soak all package of dried Porcini in 400 ml warm water and leave for 20 minutes. After the time has passed, strain the mushrooms and save the liquid, you will need it for later. (don't throw away liquid because this liquid gives a fantastic taste to this sauce.)! While waiting for that, do the rest. Get a big wok saucepan, heat olive oil to low to moderate heat, add the finely chopped onion. Sauté the onion about 5–7 minutes, until it softens and turns yellow. Add the butter, wait for it to melt, simmer for about 2 minutes. Now add the floured chicken meat, fry it on all sides, until it turns golden brown. Turn the chicken over and scrape the bottom of the pan with a wooden spoon. Fry about 20–25 minutes. Now add the drained mix mushrooms Porcini, simmer about 3 minutes. Add 400 ml Porcini liquid — let it cook for 5 minutes. Immediately pour the 200 ml water, add stock cube and milk, and stir. Reduce heat, cover wok pan with a lid, cook for about 35–40 minutes, to low moderate heat. Remember to always stirring, and scrape the bottom of the pan. For this time gradually a delicious cream will form, be careful not to let it congeal. In the meantime, add salt and black pepper to taste. Finally, add some chopped parsley if you like to complete the dish. Serve warm with some rice, boiled potatoes or other vegetables as you like. Buon appetito! Chicken Thigh with Mushrooms Porcini NOTE : Keep the rest of the food covered in the refrigerator for up to 2 days. Do you want to try something a little different? Risotto with Mushrooms Tagliatelle with Mushroom sauce Chicken in Mushroom Sauce Mushroom Goulash Lasagna with Mushrooms Mushroom Pie Porcine mushrooms in the Bressan style Veal Medallions with Mushrooms Lasagna with Mushrooms and Spinach Chicken Thigh with Mushrooms Porcini #chicken #thigh #with #mushrooms #Porcini #food #maindishes #lunch #chicken #meat #simple #recipe #blog #foodblogger #foodlover #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Croquettes Stuffed with Cheese and Ham You want to please your family, then make croquettes stuffed with cheese and ham. Follow recipe. Ingredients: simple, total time: 60 min. 4 servings • 100 g of cheese • 3 potatoes • 2 eggs • 100 g breadcrumbs • 150 g rounds of ham • 2 Tablespoons flour • 1 baking powder/10 g • 2 eggs • oil • salt and pepper to taste Preparation: Put the potatoes in the pot with water on the stove to cook. Peel a squash, grate it and squeeze the juice. Squeeze them with a purée tool. Place the mashed potatoes in a deeper bowl. Break 2 eggs, add them to the bowl, beat with a mixer. Add 2 spoons of flour and baking powder, mix again with a mixer. Stir the mixture with a spoon. Put it on a floured work surface. Flour the mixture and part with your hands. Cut the bark into squares. Cut the ham circles into pieces. Then mix it in a blender. Place the mixed mixture in a deeper bowl. Finely grate the cheese in the dish. Stir with a spoon. Continue to knead the filling by hand. Place one ball of filling on each square of dough. Shape the filled squares into croquettes. In a deeper bowl, break 2 eggs, beat them with a fork. Roll the croquettes in a beaten egg then cover with breadcrumbs. Then test them on a larger amount of heated oil in a pan on the stove. Place the fried croquettes on a plate lined with paper napkins. Decorate the serving plate with two leaves of red salad. Put sprigs of spice on them. Serve the croquettes step by step on a plate. Garnish with a circle of lemon on lettuce leaves. It took us 60 minutes to prepare this appetizer. Enjoy in bites! #food #appetizer #crocqettes #stuffed #cheese #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade #foodie Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pie with Leeks and white Cheese Juicy pie, with cheese and Leeks without crust. It is an ideal appetizer for breakfast or dinner. Follow recipe. Ingredients: simple, total time: 50 min. 6 servings 500 g leeks/ 4 larger pods 400 ml of warm milk 250 g of flour 250 g of cow’s fresh crumble cheese 8 g baking powder 4 eggs 1 tsp black pepper salt to taste oil Preparation: Clean the leek, cut it in half, wash it well under running water. Cut into semicircles and fry in a deep pan on heated oil. Leave the fried leeks to cool. In a large bowl, add flour, lightly beaten eggs, baking powder, heated milk, grated cheese, add salt black pepper to taste, combine well ingredients. Add to the end fried leeks, combine all well. Pour the mixture into a well-oiled round or rectangular pan, level the mixture. Bake about 30 minutes in a preheated oven at 200 °C. Turn the finished pie on a plate, cut it into pieces, then serve with some yogurt. Buon appetito! NOTE : Keep covered in a dry place for up to 3 days. #food #appetizer #salty #pastries #pie #cheese #leek #healthy #healthyfood #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Potato Croquettes One of the Italian recipes and ways to prepare potato croquettes, wonderful taste, soft and at the same time crunchy, you will enjoy making them. They are easy to prepare. Follow recipe. Ingredients: simple, total time: 35 min. 4 servings 500 g of potatoes/ boiled and mashed 250 g mozzarella cheese/ chopped 1 cup flour/ 200 ml 1 cup pretzels/ 200 ml 2 eggs/ scrambled salt and pepper to taste Preparation: Peel the potatoes, put them to boil, adding just enough water to cover the potatoes. After 20 minutes, strain then mash with a fork, add the mozzarella and form croquettes with your hands. Roll in flour, then in beaten eggs and in breadcrumbs. Fry in oil until golden brown. Buon appetito! #food #sidedish #appetizer #potato #croquettes #simple #delicious #recipe #blog #foodblog #foodblogger #coffeetimelena #foodlover #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.