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Bayadera Homemade Bayadera can rightly be called one of the best table cookies that is perfect for a variety of occasions, and everybody likes them! They are soft, juicy, a phenomenal addition with coffee, a real treat. Follow recipe. Ingredients: simple, total time: 45 min. 200 ml of water 250 g butter/ or margarine 200 g of sugar 1 bag vanilla sugar/ 10 g 400 g ground biscuits 300 g ground walnuts 100 g of cooking chocolate Glaze: 150 g of cooking chocolate 6 Tbsp oil Bayadera Preparation: Pour water into a bowl on the stove, and add margarine cut into smaller pieces, sugar and vanilla sugar. Heat everything while stirring to dissolve the ingredients. In a large bowl, pour the ground biscuits and ground walnuts and mix them. Make a small hole in them and pour the dissolved ingredients into it. Mix everything well with a food processor to get a fine, even mixture. Using a scale (or deductively) divide the mixture into two equal parts. Melt the cooking chocolate and pour into one half of the mixture. And mix this mixture using a food processor to make it uniform. Grease a protrusion measuring 35 × 20 cm with oil. First, put a chocolate (darker) layer on the bottom and level it well with a trowel. Apply a light layer to a dark one and carefully spread and smooth it. For the steam glaze, melt the cooking chocolate with oil and pour over the light layer. This is completely fluid, so you don’t have to be afraid that you did something wrong. The cake goes to refrigerate overnight before cutting and serving. Cut into rectangles as desired, our Bayaderas are 4 × 2 cm in size. 2 Recipe Bayadera cubes Ingredients and preparation: 400 g sugar 10-12 Tbsp of water Cook about for 2 min. Then add the mass to the pot in the cold water of the sink, and stir constantly. (Add 200 g butter and 150 g ground walnuts, 250 g ground tea rings-biscuits). Divide the mass into 2 parts One to be yellow, and the other to grate chocolate or add cocoa powder to taste. Glaze: 100 g cooking chocolates 50 g melt the butter, melt on steam. Watch so that the first part is dark, then second yellow, then the chocolate glaze goes on top! Let it cool overnight in fridge, then cut into bars. Buon appetito! #food #dessert #cakelover #bayadera #bars #chocolate #walnuts #simple #delicious #recipe #blog #foodblog #dessertporn #foodblogger #coffeetimelena #foodlover #homemade #dessertlover #treat #foodporn #dessertlovers #coffeetimelena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Julia's Stew Paprikash We don't know if any Romeo has managed to try this specialty so far :), but Julia's chicken stew can be a recommendation to all gourmets, whatever their name is :). The Hungarian version of Julian stew is a combination of meat with mushrooms and vegetables that can be served with pasta, rice, boiled potatoes or rice. This stew is a little thicker because it is poured over other foods. You can make it a little thinner according to your taste. Follow recipe. Ingredients: simple, total time: 1h and 20 min, 4 servings 1 whole chicken/ cut into pieces 100 g of smoked bacon/ cut into strips 1 Tablespoon red ground pepper 2 fresh green peppers or red/ diced 2 big tomatoes/ diced 150 g of fresh mushrooms/ cut into leaves 1 onion/ finely chopped 2 Tablespoons spice mixture/ Vegeta 2 cloves garlic/ finely chopped 100 ml of sour milk 1 Tablespoon flour 100 ml water salt and ground black pepper to taste water as needed Preparation: Finely chop the onion and garlic. Pour a little oil into a deep pan and sauté for a few minutes until the garlic is fragrant. Then add chopped bacon strips, stir and cook for a few minutes. After that, add the chopped chicken into pieces, salt, and pepper. If necessary, pour enough water to cover the meat. Add 1 teaspoon of dry spice/ Vegeta. Cook for about 15 minutes. After the specified time, add the mushrooms cut into strips and ground red pepper. Cook for about 15 minutes on moderate heat. During this time, chop and clean the pepper from the seeds and cut it into cubes and add it to the pot. Cut the chopped tomatoes into cubes and add immediately. Cover the pot, cook the broth until the vegetables are soft, and the meat is tender. It cooks for about 25 minutes on low, moderate heat. Add water as needed and depending on the density you want to get. Mix the sour cream in a medium bowl, flour and 100 ml of water with a hand mixer without lumps. When you got a compact mixture after 25 minutes of cooking, add whipped flour and sour milk to the stew, reduce heat. After 5 minutes, remove from the stove, the dish is ready to serve. Garnish with parsley and lemon. You can serve boiled potatoes, boiled rice, dough, and porridge with this stew. Enjoy in meal! #food #maindish #stew #paprikash #chicken #bacon #mushrooms #sourcream #vojvodina #serbianfood #foodie #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.

Grilled Veal Cutlets I believe that you have never tried eating veal on this way. It is very tasty and an unusual way of making it, if you want to try something new and good tasty, I recommend this specialty. Follow recipe. Ingredients: simple, total time: 45 min., 3 servings 600 g veal steaks 1-2 cloves of garlic/ minced 1 Tablespoon parsley/ finely chopped 1 Tablespoons of dried tomatoes/ chopped 1 young onion/ chopped 55 g butter and 2 Tablespoons for steaks 1 lemon juice sea ​​salt and freshly ground pepper to taste Preparation: Place the butter at room temperature. In a mortar and pestle, add chopped garlic, parsley, sun-dried tomatoes and spring onions until everything turns into an oatmeal. Add butter and lemon juice. Mix everything together well. Wash and dry cutlets, beat them, season with salt and pepper to taste. Take a baking dish and add aluminum, foil coat with a little oil, place the cutlets and bake at 180 °C, until During baking, turn the cutlets and coat with the butter mixture, with help of brush or spoon. When they are baked, put a tablespoon of butter on each steak, leave for a few minutes and remove from the oven. Serve with baked potatoes and arugula and tomato salad. Wrap the remaining flavored butter in aluminum foil in the shape of a roll and store in the refrigerator. Buon appetito! #food #maindsih #grilled #veal #cutlets #simple #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.

This is the Secret of Hungarian Goulash If you want to make goulash like in restaurants, this is a secret. You have to find the highest quality pieces of beef, but it's not just a trick. The intense taste of the goulash is given by a large amount of onion, without which it would not be what it is. Follow recipe. This is the Secret of Hungarian Goulash Ingredients: simple, total time: 3h and 20 min., 6 servings. 1 kg of young beef/ diced to 3 cm cubes 1 kg of onions/ finely chopped 100 ml of oil 10 g of salt a little dry spice Vegeta to taste black pepper to taste 1 big red fresh paprika/ diced or blended 3 tsp red ground pepper 1/2 tsp red-hot pepper 3 garlic/ minced This is the Secret of Hungarian Goulash Preparation: Finely chop onions, then fry it in hot oil. Add little salt and dry spice to it. Simmer about 20 minutes covered. When it becomes glassy, ​​add the beef that you previously cut into cubes. Make sure they are the same or similar in size to make it cook evenly. Cook for about 35-40 minutes, stirring occasionally and covered over low to medium heat. Add spices, salt, black pepper, red sweet ground pepper, hot pepper, minced garlic and fresh blended pepper. In order to get a creamy stew, it is necessary to simmer between 2 – 3 hours, depending on what the meat is like. With occasional stirring every 10–15 minutes, and covered. When you notice that everything is nicely colored and the sauce has become thick, that there is no excess water, but that a nice creamy sauce has been created, you know that the goulash stew is ready. In the original Hungarian version, goulash is served with boiled pasta or mashed potatoes. It is up to you to choose what you prefer. Buon appetito! NOTE : You can combine meat with pork if you want. Keep the rest of the food covered in the refrigerator for up to 3 days. #food #maindish #stew #goulash #hungarian #simple #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Grilled Ribs in Mustard Sauce Here is a fantastic recipe on how to make ribs in the most delicious way, I recently made them this way and I can say that they were fantastic! I highly recommend you try it. Follow recipe. Ingredients : simple, total time: 60 min. 8 servings 2 kg pork ribs/ in a piece 1 onion/ finely chopped 50 ml of oil 250 ml tomato sauce 100 ml of water 2 teaspoon of sugar 50 ml of lemon juice 3 Tablespoons Worcestershire sauce 2 Tablespoons mustard pepper to taste salt to taste Preparation: Fry the chopped onion in oil until are soft, add the tomato sauce, simmer a few minutes then add a water, sugar, lemon juice, Worcestershire sauce, mustard, salt, and pepper. Cook on low heat for 15 minutes, covered, with occasionally stirring. Do not cut the ribs. It must be in one piece. Bake them on a lower grill, at 220 °C, turning them occasionally. After they have been baked for 30 minutes, spread them with plenty of prepared sauce and bake for another 10-15 minutes. When the ribs have acquired a nice color and are well browned, take them out of the oven and let them cool for a few minutes before serving. Before serving, cut them into portions. Buon appetito! NOTE: Keep the rest of the ribs for up to 4 days. #food #maindish #ribs #grill #oven #recipe #foodblogger #foodlover #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Broccoli in Sauce Broccoli in sour cream can be eaten cold and hot, refreshing in summer, full of vitamins. You can serve this sauce with pasta or rice. Follow recipe. Ingredients: simple, total time: 40 min. 2 servings 1/2 larger head of broccoli/ or 1 smaller head 3 Tbsp olive oil EVO 1 tsp of dried thyme 1/2 tsp dried rosemary 2 cloves garlic/ minced 100 ml of white wine 200 ml of cooking sour cream 50 g of smoked cheese salt and black pepper Broccoli in Sauce Preparation: Put salted water in a large skillet to heat. When the water boils, add the chopped broccoli into smaller flowers. Cover and blanch for 4–5 minutes. After that time, strain the broccoli, then immediately rinse with cold water to keep the bright green color. Heat the oil in a large pan. Add blanched broccoli to the oil and simmer for 2 minutes. Add thyme, rosemary, salt, and pepper. Simmer for another 1–2 minutes, then add finely chopped garlic. Drizzle everything with white wine. Simmer briefly until the wine evaporates. Finally, pour over the cooking cream, grate the smoked cheese, crack a little more and that's it. Serve immediately with some fine pasta. Buon appetito! NOTE: If you like it more creamy, you can blend this sauce. Refrigerate for up to 2 days, covered. #food #broccoli #sauce #cream #simple #recipe #sidedish #healthz #healthyfood #homemade #tasty #delicious #foodblogger #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.

Spinach with Milk The recipe for spinach is very easy to prepare and is very tasty, in confidence I prepare spinach without milk, I just add garlic and butter, a little salt and weight and that's it. Follow recipe. Ingredients: simple 30 min. 4 servings 1 kg spinach 430 ml of milk 2–3 cloves garlic/ minced or chopped 1 Tbsp flour 1 Tbsp oil Preparation: Clean the spinach from the stalks and wash in plenty of water. Put the washed spinach in a deep pot with boiled water, which you will add salt, and cook for about 5 minutes. During this time, fry the flour in the fat, be careful not to burn it, add the boiled and finely chopped spinach, and slowly pour milk in a thin stream, and stir constantly. When it boils, reduce heat, control taste, season as needed, arrange 1 or 2 minced garlic as desired, stir well. Serve with boiled potatoes or an egg on the eye. Buon appetito! #food #spinach #milk #delcious #simple #recipe #homemade #foodbloger #foodlover #blog #coffeetimelena #blog #serbianfood #serbian Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tortilla Rolls with Chicken meat Simple and quick recipe, even tasty, ideal for evening hours if you like small changes. Follow recipe. Ingredients: simple, total time: 45 min., 6 servings 6 tortillas 200 g mayonnaise 500 g chicken white meat 1 leek/ finely chopped 1 tsp curry 1/2 slice lemon juice 1/2 tsp parsley leaves/ chopped 1 tsp salt 1/2 tsp black pepper Tortilla Rolls with Chicken Preparation: To prepare the spread for the tortilla rolls with chicken, put the chicken white meat to cook in salted water. When the meat is cooked, grind it. Make chicken filling for tortillas in a deeper bowl, put minced chicken white meat, finely chopped leek, mayonnaise, curry, juice of half a lemon, and finely chopped parsley leaf. Stir the mixture well, season it to taste with salt and black pepper. Lightly toast each tortilla in a Teflon pan, then coat it richly with the filling and roll it up. Wrap each tortilla in aluminum foil and leave them in the fridge to cool well, about 20-30 minutes. Cut the finished tortilla rolls with chicken into pieces with a sharp knife and serve. Buon appetito! NOTE: Add green salad to the tortilla if you like! #food #maindish #fast #simple #recipe #tortillas #chicken #mayonaisse #curry #lemon #delcious #foodie #foodblog #foodblogger #tasty #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hungarian Goulash Goulash is a dish that originates from Hungary, and they like to eat it spicier, you don't have to use spicy spices if it bothers you. The recipe is excellent, the goulash lasts 2 and a half to 3 hours. Enough onions are added to get the density and taste. Follow recipe. Ingredients: medium, total time: 3 h, 4-6 serving 2 Tbsp oil 1 Tbsp butter/ 20 gr. 750 g of beef 3 big onions/ finely chopped 3 cloves of garlic/ minced 1 tsp red ground paprika 1 tsp red-hot ground pepper salt and pepper to taste 1 liter of water/ or as needed 2 cubes beef for soup 1 Tbsp mashed tomatoes/ or tomato paste 2 Tbsp flour 3 large potatoes/ or polenta or pasta 1 fresh red paprika/ diced 1 green pepper/ diced 2 bay leaves Hungarian Goulash Preparation: Cut the meat into cubes (3 cm). Finely chop the onions as you can Put the oil in a deep pot and heat over medium heat. Add the chopped onion and sauté for about 20 minutes, stirring occasionally every 5–7 minutes, over low-medium heat. Let the onion soften well. After the time has passed, add 20 g butter, minced garlic and diced meat. Be careful not to burn with constant stirring, reduce the heat, and cover the pot. Leave to cook about 1 hour covered with lid. In another small pot, pour a liter of water and put 2 beef cubes for soup, let it boil then turn off the heat. Add to the meat 500 ml of beef soup with mashed tomatoes. Check the taste and add salt and black pepper to taste. You can also add 2 bay leaves for a good taste. Leave to cook with the lid for another 40 minutes. Add 150 ml of broth during cooking. (Set aside 100 ml of rest broth). During that time, cut the paprika and potatoes slices into cubes, (If you don't want to use potatoes then skip this step) and add to the pot with the meat, as well as sweet and ground red-hot pepper. Take 100 ml beef broth add it into a glass, mix with 2 spoons of flour, mix well so that no lumps form. Pour mixture into the stew and cover to cook for another 20–30 minutes. (Add a little water or as needed, depending on the thickness you want to achieve). You can combine this stew with pasta, potatoes, or polenta. Buon appetito! NOTE: With this dish you can make polenta, pasta, or mashed potatoes, boiled potatoes. Keep the remaining goulash covered in the refrigerator for up to 3 days. #Hungarian #goulash #hungaryfood #stew #delicious #recipe #meat #beef # #serbian #goulash #delicious #foodblogger #foodie #foodblog #blog #coffeetimelena #foodlover #goulash #delcious #tasty #simple Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.