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Urmašice- Turkish Dessert Beautiful, soft and juicy Urmašice/ Tarif that are very easy to prepare and will be ready quickly. The dessert is of Turkish origin, but we in Serbia have also accepted this dessert and everyone loves it. Follow recipe. Ingredients: easy, total time: 50 min., 10 persons 250 g of melted butter 150 g of sugar 2 eggs 600 g smooth flour 3 g of baking powder 1 lemon peel grated Syrup: 750 ml of water 500 g of sugar 1 lemon cut into rings Preparation: Dough: Stir in the melted butter and whisk the sugar with a hand whisk, then add the eggs and gradually add the mixed flour with baking powder, switch to mixing the dough with your hands. Mix until you get a nice smooth dough. Once you get a smooth dough, you will now shape it. Then take a grater and flour the part with the cubes. With your hands, pull out the dough with about 1 and a 1/2 spoon. Make a ball, then form the roll shape of the dough. Place it on a floured grater so that the prints of those cubes remain, create it a little more to get an impressive roll shape and place it in the pan. Do the same with all the other test. Repeat the procedure until you have used up the material. Bake the Urmašice at 200 °C for about 20–25 minutes, depending on the oven. When the urmašice are ready, leave them to cool. When you are done, make the syrup. Syrup Boil water and sugar until the sugar dissolves, finally add the lemon rings and cook for another 3 minutes. Pour over the cooled Urmašice, hot syrup and leave to cool for at least 2 hours. Serve cold dessert. Buon appetito! #hurmašice #dates #urmašice #Tarif #dessert #Turkish #food #recipe #foodblogger #tasty #simple #easy #delicious #dessertlover #cake #turkishdessert #sweet Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Dry Baklava with Pistachio The advantages of dry baklava are its duration, with wet baklava the duration is up to 3 days and with dry up to 30 days. A real Turkish delicacy for the holidays is very easy to prepare. Follow recipe. Ingredients: baking tray 40×30 cm, cup 200 ml, simple, total time 60 min., 48 pieces 1 kg thin crust/ about 30 sheets or 40 sheets, for a richer look 500 g powdered pistachios 225 g melted butter Sherbet 5 cups of sugar 4 glasses of water 1 slice of lemon 1 slice lemon juice Preparation: Put the tray on a thin crust and cut off the excess crust. Leave that excess aside. Lubricate the tray with a good layer of butter (3 spoon) with the help of a brush, this also applies to the rims of the tray. After that, arrange 15 crusts and flatten each crust. On 15 crusts, add the rest of the crust you have cut before and arrange evenly. Place the next crust over it, and sprinkle with a little butter. Separate 5 tablespoons of the ground pistachios for decoration, and add the rest to the crust and smooth it out with a spoon or your hand. Lay 17 crust and sprinkle with a little butter with the help of a brush. Repeat this with the next crust. When you have reached the end of the crust, use a knife to draw in the edges of the crust and align well. Pour half of the melted butter over the entire surface and rotate the pan so that it gets in from all sides. Cut the crusts into smaller cubes, then pour the rest of the butter over them and rotate the pan so that the butter gets in from all sides. Let stand for about 10 minutes before baking. Bake the baklava in middle of the oven at 190 °C for about 30–40 minutes. Turn the pan to the other side during baking. It should get a nice slightly golden color. During this time, prepare the syrup. Pour sugar into a medium saucepan and add water and 1 lemon wedge and juice. Cook the sherbet for about 10–15 minutes. When the baklava is ready, take it out of the oven, place it near the pan where the syrup is. Baklava and syrup must be hot. Turn on moderate heat and turn the baking tray, while at the same time pouring the syrup with the help of a ladle over the baklava. Leave the baklava covered for about 2 hours. After that, decorate the baklava with the help of a small spoon. Serve sprinkled with pistachios baklava on a plate. Buon appetito! #food #dessert #cake #turkish #baklava #pistachio #simple #delicious #tradiotional #recipe #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Ravioli in Parmesan Sauce, best recipe Wonderful Italian ravioli stuffed with ricotta and spinach in Parmesan cream sauce, ready in just 20 minutes. Follow recipe. Ingredients: simple, total time: 20 min. 2 serving 500 g purchased ravioli with spinach and ricotta 370 ml of milk 2 Tablespoons of flour pinch of salt pepper to taste 60 g grated Parmesan cheese 2 pinches of dry parsley Preparation: Pour the water for the ravioli into a larger pot and wait for the water to boil. Cook the ravioli for about 1 minute, then strain them well from the liquid and leave them in a colander. During this time, make the cream. Pour 250 ml of milk into a medium saucepan, cook over moderate heat. Mix the rest of the milk in a cup with the flour well and without lumps. When the milk has warmed up a little, add to the milk mixture of milk and flour, stir and reduce the heat. When the cream has thickened a little, add pepper and a little salt to taste. Immediately after that, add the grated Parmesan cheese, mix the ingredients well, reduce the heat to the lowest. Mix until the ingredients are well combined, at the end add dry parsley and mix once more. Immediately add the ravioli to the cream and mix carefully. Turn off the heat and immediately serve in shallow plates with the addition of grated Parmesan cheese if someone prefers it. Buon appetito! #food #pasta #ravioli #spinach #ricotta #italian #simple #recipe #delicious #tasty #foodie #foodlover #foodblog #coffeetimelna #coffetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Kadaif Turkish Original Recipe Kadaif is originally from Arabia. The word kadaif means velvety and soft, which is exactly what this cake is. Turks adopted this delicacy as a traditional cake, and it is always prepared before Bayram. Follow recipe. Ingredients: cup 200 ml, round baking mold 38 cm., simple, total time: 60 min. 400 g of kadaif 150 g of room temperature butter/ diced 250 g of chopped walnuts Syrup 4 glasses of water/ 200 ml glasses 3.5 cups of fine sugar 2 bags of vanilla sugar/ 20 g 1 Tablespoon of lemon juice Preparation: First prepare the syrup. Pour the sugar, vanilla sugar, lemon juice and water into a medium saucepan, mix well and cook on a slightly moderate heat. Take a round baking tray and spread with half of the total amount of butter. Turn on the oven at 180 °C to heat up. In another pan, separate the kadaif with hands. After that, place the kadaif in a round baking mold with butter, where we will bake it. You don't need to press it with your hands, leave it as it is to find a place in the pan. Spread the rest of the butter on the tops of the kadaif, evenly. Put the kadaif to bake in the oven. Bake until the kadaif is lightly browned on top. When you put the kadaif to bake, immediately put the pot to boil the syrup. After boiling, cook syrup for another 15 minutes at medium temperature. After that, turn it off and leave the syrup aside. When the butter has melted and the kadaif has turned a little brown, it should be taken out and stir. Stir with the help of two big forks. Stir the loose kadaif on all sides, so that the butter blends with everything. After that, add the chopped walnuts and stir a little again. Flatten carefully the kadaif with walnuts slightly and place in the oven to bake. 20 minutes. When the kadaif is ready, take it out of the oven and let it rest for 7 minutes. Pour hot kadaif syrup over it. Cover the watered kadaif with baking paper to make it crispier. Let it rest at room temperature to slowly absorb the syrup, about 2 hours. Cut the kadaif into rhomboid cubes and serve in smaller dessert plates. If you want, you can decorate each cube with half a walnut. Buon appetito! #food #dessert #turkish #arab #simple #recipe #kadaif #walnuts #delicious #traditional #cake #foodie #foodlover #foodblog #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Kayseri Ravioli Recipe-Turkish Meal Kayseri Ravioli Is a traditional meal from Turkey made of beef and dough. Follow recipe. Ingredients: cup 200 ml, simple, total time: 45 min. 2 serving For the Dough: 3 cups flour 1 egg 1 cup of water 1 tsp of salt For Filling: 300 g of ground beef 1 Tbsp of olive oil 1 onion 1 tsp of red ground pepper 1 tsp of black pepper 1 tsp of salt For the boiling water: 1 full Tbsp of tomato paste 2 Tbsp olive oil or butter Topping: 1 tsp of dried mint/ and fresh for decorations 1 bowl of yogurt 2 cloves of garlic/ finely chopped chili pepper flakes as desired Preparation: For the Dough: Put the flour in a deep bowl. Add salt and egg into it. Start kneading by adding the water little by little. Make a medium soft dough that is not too hard. Cover the dough with a wet cloth and let it rest for 40 minutes at room temperature. Filling: Chop the onion into very small cubes. Take it in a cheesecloth and drain the excess water. Put the minced meat in a bowl. Add the juiced onions on it. Add salt and other spices and knead. Processing: Take small balls from the rested dough and roll them thinly with the help of a rolling pin. Cut the dough you made into small pieces with a knife. Add 1/2 teaspoon of the filling you prepared. Close the ends of the dough by pinching it together at the top. Repeat this with the rest of the dough. Put oil and tomato paste in a pan. After a little roasting, add water and boil. Put the stuffed ravioli in the water and cook for about 1 minute. Add the stuffed dough that you prepared and cooked in salted water to the tomato sauce. Topping: Crush the garlic and mix it with yogurt ad other ingredients. Pour over yogurt topping, over boiled ravioli with tomato sauce. Buon appetito! NOTE: You can also pour butter sauce on it. Serve hot. #food #maindish #ravioli #turkish #recipe #simple #blog #kayseri #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baklava in the Greek Way Baklava prepared in the Greek traditional way. Very easy to prepare, and delicious. Follow recipe. Ingredients for Baklava: 2 packs of bark/ 1 kg 400 g fresh butter (sheep and goats) 400 g walnut kernels 2 Tablespoons breadcrumbs 1 Tablespoon grated cinnamon 1/2 spoon of grated cloves For Syrup: 650 g sugar 450 g water 1 Lemon juice Syrup: Put water and sugar in the pot and as soon as it reaches the boiling point cook for 3 minutes and immediately syrup the hot baklava. Preparation: Preheat oven to 150 °C. Melt the butter in a pan over low heat and be careful not to boil. Grind the walnut kernels in a blender so that they are finely chopped. Take a pan the size of your crusts. Grease with butter, spread the first crust, sprinkle it with butter with the help of a spoon, then put the second crust and coat it with butter gently and carefully lubricate them without pressing. Mix the rest of the ingredients: cinnamon, cloves, breadcrumbs, and walnuts kernels in a bowl, pour them over the crust, and continue with the same procedure, each crust so that we make butter plus filling until you reach the end, leaving one crust empty on top. Sprinkle the last crust with water and cut the baklava with the help of butter and a knife. Bake the baklava for 1 to 2 hours at 150-160 °C. Five minutes before removing the baklava from the oven prepare the syrup and as soon as we take out the pan, pour the syrup over the hot baklava. The syrup must be cold when the baklava is poured. Tips: You can use pistachios or almonds instead of walnuts. Buon appetito! #food #dessert #dessertlover #baklava #thin #crust #syrup #lemon #walnuts #homemade #cakelover #walnuts #delicious #soft #serbian #greek#foodblog #foodie #foolover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baklava in the Greek Way This delicacy is adored by everyone and everyone has their own way of preparation, a wonderful treat and known all over the world, here is one of the ways it is prepared in Greece. Follow recipe. Ingredients: simple, total time: 3h. For the Syrup: 600 g granulated sugar 400 ml of water 60 g glucose (sugar) 1 cinnamon stick 3 cloves 1 orange/ cut in half For the Baklava: 500 g crust sheets for sweets 400 g butter/ melted 1 Tbsp full of cinnamon/ grated 1 Tbsp chopped cloves/ grated 400 g walnuts 50 g breadcrumbs Preparation: Baklava is a rich, syrupy, buttery sweet that consists of many crunchy crusty leaves stuffed with chopped nuts. It is delicious! For the Syrup In a saucepan over high heat, put the sugar, water, glucose, 1 cinnamon stick, cloves and orange cut in half. Once the sugar boils and melts and the mixture becomes transparent, remove from the heat and leave to cool. For Baklava Add the walnuts, cinnamon, breadcrumbs, and cloves in portions to the multipurpose machine and beating, chop them finely but do not want to make them a powder. Pour the mixture into a bowl and mix with a 1 Tablespoon butter, and the mixture is ready for the baklava filling. Butter a 35×25 cm baking tray well with the help of a brush. Place the pan with its large side parallel to you. Start to spread crust, making the base. Carefully spread the first sheet of crust, with its large side, covering 2/3 of the surface of the pan and let the edges of the sheet protrude from the sides of the pan. Press lightly with your hand so that the sheet is well layered in the corners of the pan. Repeat the process with the second sheet, but this time lay it on the other side of the pan and lightly overlap the first sheet. Sprinkle the crust with melted butter, but without the brush touching the crust. Then, spread the third sheet along the entire surface of the pan, again laying the sheet in the corners as before. Butter in the same way. Spread 1 handful of the filling over the entire surface of the pan. Spread one more sheet, putting its small side touching the upper big side of the pan. Butter in the same way. Spread 1 handful of filling over the entire surface of the pan. Spread one more sheet with butter and add filling with the same procedure. Repeat the process of filling, sheet, butter in succession, for the remaining sheets, leaving 3 for the end. Make sure that all the filling is empty. Turn the edges of the crust inwards and press well. Then, add 2 more crust sheets without filling, buttering each one as before. Put the last sheet, press around the edges and turn the edges inwards with the help of the brush. Pour the remaining butter on top. Put the butter in the fridge for 20 minutes to cool and be able to carve our baklava. Preheat the oven to 150 °C in air. Cut the baklava with a sharp knife, but not all the way down. Bake in the oven for 2-2 ½ hours until crispy. When the baklava is cooked, while it is still hot, pour syrup to it with the cold syrup. Allow cooling and strain the syrup. After it cools, cut and serve. Buon appetito! #food #dessert #cake #turkish #baklava #Turkishfood #greek #serbianfood #recipe #foodblogger #foodlover #dessertlover #cakelover #foodie #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.

How to make Marinade for Lamb The best way to marinate your lamb before the holidays is first to have good quality meat and to order it 5 days before the festive reception. Lamb is always marinated 2 days before the reception, precisely to absorb all the ingredients and smells. And how to do it, in a very simple way. Follow recipe. Ingredients: simple, total time 10 min. 5 kg of lamb with bones 100 ml oil sage to taste/ fresh or dry 3-4 teaspoon of salt 4 cloves of garlic 1 sprig bay leaves Preparing the Marinade: Take out the meat from the freezer that you bought earlier, wait for it to thaw until the next day in the refrigerator. You do this 2 days before a festive reception. First, rub the meat well with oil then with sage on all sides. (If you have fresh sage, even better, I didn't have). Salt it well, because during the roasting, you will water this meat occasionally and the salt will fall on the baked potatoes or stew. Cut the garlic into thin rings and cut the pieces of meat, make small cuts and insert the garlic leaves inside the meat, do this only where there are meaty areas. If you eat ribs or some bony parts, you don't need to, just place garlic leaves over them! Stir the meat and bones well together in a pan, and at the end put 1 sprig bay leaves on the meat. Cover with nylon and seal the edges well. Put it in the fridge and let it stand for 2 days. The lamb prepared in this way is ready for baking. Look recipe here! NOTE: Before baking, mix the lamb meat once more and add a little more oil if necessary. Place in a baking dish and heat the oven. Bake at 190 °C. Put the roast in the oven on the lowest level. Cover the roast as needed if it browns. As soon as the meat is soft and has taken on color, take it out of the oven and put the potatoes in the same pan and bake until the potatoes are soft. It depends on the size of the pieces of meat, if you have smaller and thinner steaks, you will roast less. Generally, check your roasting every 30 minutes. During baking, do not open the oven for the first 20 minutes, this rule applies to anything you bake. Turn the meat and top up with water as needed. I add water only when the meat takes on color, because then the juice is tastier. I add the potatoes 1 and a half hours before the end so that they can pick up the smell and juices from baking. Baking always takes about 2–4 hours. It depends on the size of the pieces of meat, if you have smaller and thinner steaks, you will roast less. Mostly, check your roasting every 30 minutes. #food #lamb #marinade #meat #howto #make #delicious #soft #fragrant #roast #recipe #simple #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tiramisu White Cake A wonderful and juicy Tiramisu white cake with Savoyard biscuits combined with coffee, chocolate cream and mascarpone flavored with coconut. This is one of my combinations and I believe you will like it very much! Quick and easy preparation is done in just 30 minutes. Follow the recipe. Ingredients: simple, total time: 30 min. 15 serving 30×40 cm/ 3 levels 300 g of sponge cake -Ladyfingers/ Savoyardi 300 ml of strong coffee 1 Tablespoon of Marsala dolce liqueur 400 g of Mascarpone 350 g white chocolate melted + 1 Tablespoon butter 4 egg yolks 4 egg whites 100 g of sugar 1 flat Tablespoon sugar/ for egg whites 60 g of coconut flour/ for sprinkling and decoration/ Preparation: FIRST: Brew strong coffee and when it cools, add Marsala liqueur, stir and let it cool. During this time, prepare the cream. CREAM Separate the egg yolks from the egg whites in two different deep bowls. Add 100 g of sugar to the bowl with the egg yolks, mix for about 10 minutes until you get a thick and creamy mixture, and set aside. After that, put the mascarpone in another deep bowl, work it with a mixer for about 3 minutes, then add the melted white chocolate with butter and mix it into a compact mixture. With a spatula, gradually add the mixture to the egg yolk cream, mix until the mixture is uniform. Beat the separated egg whites well with a mixer for about 4 minutes, from smaller to larger speed, as soon as the snow has formed, add 1 tablespoon of sugar and mix for another 4 minutes. When the snow has become, turn off the mixer. Gradually add the cream to the egg whites with a large spoon, and at the same time mix with a mixer. The filling is then ready! PROCEDURE CAKE: After that, take the container where you will arrange the Savoyards-ladyfingers. With the help of a large spoon, coat the bottom of the container with a little cream, I have used 3 spoons. Then arrange the biscuits next to each other, sprinkle coffee with a little spoon over the biscuits (or dip them) I did this first because I don't like biscuits that are too gooey and very soft. The cream will certainly soften them by standing in the refrigerator. Make sure that the first and second layers of the biscuits- Savoyardi are in different directions. Then, with the help of a small spoon, sprinkle coconut flour over the biscuits-Savoyard, then a layer of cream I have used 4 full spoons and level it. Then coconut flour sprinkle again, then ladyfingers-Savoyard to line up- then coffee-coconut flour-then cream. Do this until you use up all the material. When you have reached the top and back of the cream that you have placed and leveled, sprinkle with a little coffee that you have left and coconut flour on top of that. You don't have to put coffee like I do, put coconut directly over the cream if you prefer. Instead of coconut, you can use grated chocolate for each level of the cake. I chose coconut because I love it. Leave the cake to cool for at least 3–4 hours to tighten well. Cut into cubes and serve. This cake is very good, very soft, and juicy! It melts in your mouth! ______________________________________ 2. RECIPE SMALL CAKE WHITE TIRAMISU 20 × 20 cm Ingredients: simple, total time: 45 min. casserole dish 20×20 cm/ 2 levels 27 pieces of sponge cake 200 ml of strong coffee/ chilled 1 Tablespoon of Marsala liqueur 3 egg yolks 80 g of sugar 3 egg whites+ 1 full tablespoon of sugar 200 g of white chocolate/ melted+ 1 Tbsp butter 300 g of mascarpone 200 ml of fresh whipped cream coconut flour or dark chocolate to taste The procedure for making this cake is the same as the first recipe, only the quantity is smaller. Buon appetito! NOTE: You can decorate the cake with whipped cream if you want, I didn't use it because the cake is already quite creamy, and it would be too much! #food #dessert #white #tiramisu #white #chocolate #coffee #mascarpone #italian #recipe #dessertlover #foodloverv #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sweet Rolls with Jam Wonderful rolls with jam or cream of your choice, if you want the dough to be soft, it is important that it rests for 40 minutes. Ready in just an hour and a half. You can make these rolls without waiting for the dough, only if you are in a hurry, then make them all at once, you can also make larger rolls of 12 pieces. When you make them that way, the dough will be less soft, but I still recommend the first variant with waiting for the dough. You can also not add sugar to the dough if you don't want to. The dough will be less sweet. The rolls will be even better if they sit for a few more days. Enjoy the bites. Follow recipe. Ingredients: simple, total time 90 min, 24 rolls Dough 125 g of butter 300 g of flour 00 + for sprinkling 1 full teaspoon of baking powder/ 6 g pinch of salt 1.5 Tablespoons of sugar 200 ml of yogurt For Filling: homemade jam or some chocolate cream Nutella powdered sugar for sprinkling Preparation: Dough: Leave the butter at room temperature to soften completely. Sift the flour together with the baking powder and add the sugar. Add butter and yogurt and knead the dough first with a mixer and then with your hands. If necessary, add more flour and knead briefly until you get a soft dough that does not stick to the bowl and fingers. If you have a dough machine, you can knead the dough that way. When you've done that, wrap the dough in transparent foil and leave it in the fridge for about 40 minutes. Processing: Preheat the oven to 190 °C fan and line an oven tray with baking paper. Divide the dough into 2 parts and return half to the refrigerator. Knead the dough a little with your hands, then sprinkle flour on the surface of the worktop, roll out the dough with a rolling pin as thin as you can, so that you get a relatively regular circle. Divide into quarters and then each into 3, so that you have 12 triangles. Fill each of them with jam or a cream of your choice and roll from the wider side to the top (to the center of the circle). To prevent the jam from leaking, press the edges when you fold it for the first time. Place them in a tray and curl the edges a little. You don't have to travel long distances. Repeat the same with the other half of the dough. Bake for about 20 minutes. Leave to cool for a while and sprinkle with powdered sugar. Serve warm with coffee, tea, or a cup of milk, or breakfast. Buon appetito! #food #sweet #rolls #jam #sugar #dough #pastries #pastry #soft #delicious #breakfast #blog #foodblogger #coffeetimelena #dessertlover #cakelover #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Pancakes Flambéed Pancakes flambé originated in France as a dessert in the 18th century. This classic French recipe transforms the humble pancake into an extremely elegant and delicious dessert. With thin pancakes topped with caramelized sugar and orange sauce, a gastronomic experience has been created. If you want to impress people with your skills and enjoy the wonderful bites of this delicacy, follow this wonderful and simple recipe. Ingredients: simple, total time: 30 min. 6–7 pancakes Dough : 270 g of flour 2 eggs 100ml water 100 ml yogurt 150 ml of milk 1 lemon zest/grated 1 bag of vanilla sugar/ 10 g 1/2 teaspoon of salt Sauce: 4 oranges juice 60 g of butter 8 Tablespoons of sugar 4 Tablespoons of orange liqueur 2 Tablespoons of cognac 1/2 lemon — juice as desired Preparation: Mix all the ingredients for the dough and let it rest for 20 minutes. Fry the pancakes on a little butter on both sides until golden brown, the pancakes must be thin. In another, larger pan, put the sugar and melt it over low heat. It must not burn, it is ready when it turns yellowish. Then add the butter, when it has melted, add the orange and lemon juice and half the liqueur and let everything boil. Dip the pancakes in the prepared sauce and fold twice to form a triangle. Place the prepared pancake on one end of the pan and repeat the process with the other pancakes. When everything is ready, spread the pancakes all over the pan. If there is no space, it's not a problem, you can do one over the other. Pour over the other half of the liqueur and a little cognac and flambé. Leave on the fire for about a minute, until the alcohol evaporates, then serve warm and enjoy! Buon appetito! #food #dessert #pancakes #flambéed #french #simple #recipe #delicious #tasty #foodie #foodlover #dessertlover #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Puff Pastry with Jam You want to eat something simple, and you have these two ingredients, so I suggest you make this simple puff pastry treat with jam. The dough is fantastically airy and very tasty and soft by this method. Very easy and fast recipe. Follow instructions. Ingredients: simple, total time: easy, total time: 30 min. 24 pieces 2 rolls of puff pastry 8 Tbsp of jam, depend on how you like a sweet For Coating: 1 egg yolk + 50 ml milk Preparation: Prepare all the above ingredients. Take the puff pastry and place it on the baking paper. Use a rolling pin to flatten the dough a little, not too much. Since this ready-made pastry have already been done. Cut equal squares with a knife. Put the jam filling in the middle. Twist each piece into rolls. Or cut and twist them like I did and only join the ends, so the filling doesn't fall out. Transfer the prepared dough to a baking tray lined with baking paper. Mix the egg yolk with a little milk and coat the puff pastry on all sides. Repeat the same process with the rest of the puff pastry. Bake in a preheated oven at 180 °C for about 15 minutes. When it's done, let it cool for 10 minutes, then serve. Buon appetito! #food #pastries #puff #pastry #jam #simple #easy #recipe #delicious #foodlover #dessertlover #foodie #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.

Roast Lamb Shoulder in Sauce The perfect roast lamb in the oven in a wonderful Worcestershire sauce. Ideal dish for the holidays. It is easy to prepare, baking takes a little longer. Follow recipe. Ingredients: cup 235 ml, medium, total time: 230 min., 6 servings For the Sauce: 2 Tbsp Worcestershire sauce 2 Tbsp apple cider vinegar 1 Tbsp sugar 1 Tbsp low sodium soy sauce 4 large cloves' garlic/ roughly chopped 1/2 cup chopped, oil-packed sun dried tomatoes 1/3 cup fresh mint leaves 1/3 cup fresh parsley 2 lemons, juiced 1/4 cup hot water For the Lamb: 2 kg bone-in lamb shoulder 2 Tbsp olive oil sage 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 large yellow onions/ peeled and cut into thick rings 6 cloves garlic/ smashed 1 cup water/ (you can also use red wine or broth) Preparation: To make the lamb tastier, season it with salt and olive oil and add a little pepper. Rub with sage the day before and leave in the fridge overnight. Take the lamb out of the fridge for 1 hour before you are ready to work with it. Preheat oven to 220 °C or 440 F. In a blender or super chop, mix Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun-dried tomatoes, mint leaves, parsley, lemon juice and warm water and grind until you make a grainy sauce and set aside. Lay the lamb shoulder, fat side up, on the work surface, like a large cutting board. Using a sharp knife, make a few cuts across the tip. Coat the lamb with half of the prepared sauce. Keep the other half of the sauce in the refrigerator until you are ready to serve the lamb. Arrange onion rings and crushed garlic in the bottom of the pan. Place the lamb shoulder on the onion, fat side up. Pour 1 cup of water into a baking dish. Cover with aluminum foil. Place the baking dish in the oven and reduce the heat to 180 °C. Bake for 3 hours. Remove the foil and increase the heat to 215 °C. Check for liquids in the pan, if not, add 1 cup of water. Continue to bake for about 20–25 minutes, until the meat is browned on top and the internal temperature is at 65 °C. Start checking the internal temperature after about 15 minutes. When done, remove from the oven. Transfer the lamb to a cutting board and lightly cover with foil and let stand for 20 minutes. Pour over the reserved sauce. Serve. Buon appetito! #food #maindishes #lamb #lambshoulder #sauce #recipe #foodblogger #delicious #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Moussaka of Eggplant, Pepper, and Potato Rich moussaka with eggplant and potatoes, minced meat and paprika. The taste is phenomenal, it melts in your mouth. You will enjoy every bite as it is good. To make this great dish, follow the recipe instructions. Ingredients: medium, total time 65 min, 4 serving 700 g of boiled potatoes/ cut in 5 mm into rings 500 g eggplant/cut in 5 mm 2 red peppers/ diced 1 onion/ finely chopped 700 g of minced meat/ beef, and pork 2 Tablespoons fresh chopped parsley 120 g Parmesan cheese or Edam Cheese 2 cloves garlic/ finely chopped salt and pepper to taste 1 teaspoon Vegeta/dry spice olive oil 1 Tablespoon dry basil 1 teaspoon of dry thyme or oregano For Béchamel sauce with sour cream: 4 Tablespoons butter 3 Tablespoons flour 400 ml of milk 200 ml sour cream salt and pepper to taste little oregano 1 Tablespoon lemon juice 1 teaspoon grated lemon zest + 2 eggs in rest of béchamel Preparation: Béchamel sauce with sour cream topping Heat 3 tablespoons of butter and add flour. Stirring constantly, add milk, sour cream and cook for 5–10 minutes. Season this béchamel sauce with salt, pepper, oregano, juice, and lemon zest. Processing: Wash the paprika, clean it and cut it into cubes. Peel and slice the onion, peel the potatoes and cut into 0.5 cm thick pieces Sauté the paprika with a spoonful of butter. Add 70 ml of water. Cover and cook for 5 minutes, then mash. Heat the olive oil, fry the chopped onion for a few minutes until it turns yellow, then add the minced meat. Simmer until the water pours out of the meat. After that, add the mashed paprika, fresh chopped parsley and garlic. Stir and simmer for another 5 minutes. Season with salt, pepper and Vegeta/dry spice. Preheat oven to 180 °C. Wash the eggplant, clean it, cut it into 1 cm thick slices and fry them with 3 tablespoons of oil. Season with salt and pepper. Grease the pan with oil and cover it with half a potato, add 2 tablespoons of filling minced meat, salt, and pepper. Drizzle with a little béchamel sauce.(The process is similar to when you make lasagna.) Arrange the blue eggplant leaves in the shape of tiles on the roof, and pour a little béchamel sauce and sprinkle with thyme or oregano. Add the remaining potatoes, minced meat filling and pour over the béchamel sauce. Arrange this way until you have used up the material, so that the top layer is just minced meat. Stir the rest of the béchamel sauce with the eggs, pour over the moussaka. Sprinkle the topped moussaka with grated Emmentaler or Parmesan cheese. Bake in the oven, 180 °C, for about 40 minutes. Take out, cut into cubes, and serve warm. Buon appetito! #moussaka #mincedmeat #eggplant #potato #pepper #delicious #tasty #serbianfood #recipe #homemade #blog #coffeetimelena I #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Rolls Filled with Poppy Seeds Serbian traditional rolls with homemade dough and poppy seed filling. It is very easy to prepare and make, it is ready quickly! Follow recipe. Ingredients: simple, total time: 100 min. DOUGH: 400 g of flour 4 Tablespoons of sugar 10 g of vanilla sugar 1/2 bag of dry yeast 8 g/ or fresh yeast 20 g/ 250 ml warm milk 2 egg yolks 5 Tablespoons of oil/ it can be melted: butter, lard, butter 1 grated lemon peel FILL: 200 g of poppy seeds 6 Tablespoons of sugar 1 bag of vanilla sugar/ 10 g 100 ml of milk 50 g of raisins/ optional 1 egg 1 Tablespoon of milk Preparation: DOUGH: Combine all dry ingredients, add liquid and knead to a smooth dough. Let it double in size 40 min., covered with clean cloth. While the dough is rising, cook the poppy seeds. FILLING Combine the poppy seeds and all the other ingredients. Cook at a lower temperature for a few minutes from the moment of boiling. When the dough has risen, roll it into a rectangle about 5 mm thick. Cut triangles of desired size. Place the filling on the wider part of the triangle and twist the roll. Repeat the process until you have used all the ingredients. Leave the rolls in a warm place to rise for about 30 min. Coat them with a mixture of egg and milk. Bake them in a heated oven at 200–220 °C for about 15–20 minutes. You can sprinkle the cooled rolls with powdered sugar. Enjoy in bites! NOTE:You can fill some rolls with jam, Nutella, walnuts. If you use whole eggs in the dough, reduce the amount of milk by 50 ml. If you decide to use the egg yolks, you can put the beaten egg whites in poppy seeds or make meringues out of them. #food #dessert #dough #pastries #rolls #poppy #seeds #simple #recipe #foodie #foodlover #dessertlover #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Ravioli alla Carbonara Delicious, irresistible ravioli stuffed with mushrooms in my case, with carbonara topping. A quick lunch is on the table right away. This recipe is economical, quick, and delicious. Follow recipe. Ingredients: simple, total time: 25 min., 2 serving 500 g ravioli filled with mushrooms/or ricotta, spinach etc. 1 egg yolk 2 eggs 70 g of bacon pepper to taste pinch of salt 4-5 Tablespoon grated Parmesan cheese oregano to sprinkle as desired Preparation: Bring a deep pot of water to boil for the ravioli. During this time, prepare the dressing. First, beat: 2 eggs and 1 egg yolk, add pepper to taste, pinch of salt, then add 4 tablespoons Parmesan cheese. This mixture should be a little thick and without lumps. Add grated Parmesan cheese, spoon by spoon. Take a pan, add a little oil, then put the bacon to fry it, fry it to release the fat, but not to fry it too much, it must be transparent. Turn off the heat when it's done. When the water boils, add the ravioli, cook for about 1-2 min. When are ravioli ready, take out before 1 tablespoon of the water put in the mixture with eggs and Parmesan, stir well. Drain the ravioli well. Put the pan containing the bacon on a slow moderate fire, wait for it to warm up a bit, then add the strained ravioli to mix well with the bacon. Immediately pour the mixture you have prepared into the pan, mix well for 30 seconds with a spoon and a fork very quickly so as not to form lumps. Put out the fire. If you like, put oregano on the spaghetti. Serve on a plate. Buon appetito! #food #maindish #pasta #ravioli #carbonara #simple #italian #recipe #foodie #foodlover #coffeetimelena #coffeetimewithlena #blog Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Hot Dogs in Puff Pastry A fantastic snack for a good company and a great party, ready in just 20 minutes. Follow recipe. NOTE: if you have a larger company, double the quantity! Ingredients: very simple, total time: 20 min. 1 roll of puff pastry 10 hot dogs/ cut into 2.5 cm 1 egg and 50 ml milk for coating cumin, sesame for sprinkling to taste Preparation: Prepare all the above ingredients. Take the puff pastry, place it on the baking paper. Flatten the dough a little with a rolling pin. Cut the dough into 3 equal parts. Insert hot dogs in a row in each part, cut off the excess, you will use it for the second part of the dough. Repeat the same procedure with the other pastry. Roll each part of the dough into a roller, cut into equal parts. You can also buy mini hot dogs at the grocery store, so get 2 packs if that's easier for you. If you are working with mini hot dogs, cut smaller rectangles and put the hot dog in the dough, work the dough a little with your hands. Transfer the prepared, cut dough to a baking sheet together with baking paper. Mix the egg yolk with a little milk, with the help of a brush coat the puff pastry on all sides. Sprinkle with sesame or cumin as desired. Bake in a preheated oven at 180 °C for about 15 minutes. Cool the removed dough for 10 minutes, then serve with mustard is someone love it. Buon appetito! #food #appetizers #pastry #hotdog #wurstel #puff #pastry #pastries #simple #recipe #foodie #foodblog #foolover #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Cooked Beans This time, I made different beans than the other recipes I have without the addition of tomatoes, with a sprinkling of flour and garlic. You can eat beans prepared like this as a soup or add some pasta along with a good cabbage salad. It's easy to prepare because you'll be using a blender, so no crying while chopping onions :) to follow this wonderful recipe, the beans are phenomenal. Follow recipe. INGREDIENTS: simple, total time: 3h, 6 servings FOR BEANS: 4 Tablespoons of oil 3 medium onions/blended 1 teaspoon of Vegeta dry spice/ for onions 2 big carrots/ cut into rings 1 Tablespoon celery stalk/chopped or blended 1 medium bell pepper/orange or yellow, green-red, cleaned of seeds, blended/ 2 bay leaves 1 teaspoon of cumin 1 flat teaspoon of crushed hot pepper/ optional 1 cube of beef soup 500 ml water-broth 1/2 teaspoon a black pepper 400 g brown beans/ speckled 4 Carniola sausages/ cut into rings 1 large piece of dry meat/ cut into pieces/ 400 -500 g pinch of baking soda water as needed 1 Tbsp flour 3 cloves of garlic/finely chopped 50 g butter 1 green chili pepper fried in oil/ optional olive oil EVO 1 clove garlic/ finely chopped macaroni pasta/ optional as desired PREPARATION: Pre-soak the beans in water and eave them to stand until tomorrow. Throw out the water in which the beans were left, rinse under a cold stream and pour new water. Cook the beans — As soon as it boils, leave the beans to cook for another 10 minutes, then remove from the heat, throw away the water and rinse the beans again under a stream of cold water and set aside. While the beans are cooking, prepare the vegetables as described above. In a little oil in a deeper and larger pot, put the blended onion, stew for about 20 minutes, until it softens, add 1 teaspoon of Vegeta dry spice, cover the pot and stir occasionally. Do not add water, there is no need, cook on slightly moderate heat covered. After that, add the prepared: celery, parsnip and paprika, sausages, dry meat. Immediately after adding the spices, add cumin, hot pepper, bay leaf, and a little pepper, stir well and cover. Cook and stir occasionally for the next 40 minutes. The vegetables need to soften nicely. During this time, pour 500 ml of water into a small pot, put the beef cube for the broth. Cook until it boils, then turn off the heat. When the broth has boiled, pour half the broth to the beans, stir well and cover. After 20 minutes cooking, add the rest of the broth and pinch of baking soda, stir well. Cook for about 30 minutes. During cooking, add water as you need. Always make sure there is a little more liquid, because when you make a white spray it will be a little thicker. Pour the butter into a small pan and heat it on a slightly moderate heat. When the butter starts to sizzle, add the flour and stir quickly, after a minute add the chopped garlic, stir again then add the white sprinkles to the beans. Buon appetito! NOTE: For this kind of cooking, you will need a blender, so everything will be faster and easier for you. If you are frying a hot pepper, put very little olive oil, press the pepper with a fork on both sides until it takes on color, and prick it during roasting. When it is ready, pour a little olive oil over it, add chopped white onion on top of the pepper and serve. This recipe is made according to my taste, but since we are all a little different and don't like the same things, you can combine without hot pepper, instead of fried chili pepper you can combine regular roasted peppers. I like spicy things in general because it seems to be good for my health. If you like it less spicy, remove the seeds from the hot pepper and only then fry in very little oil. If you like more soupy beans, do not add flour and butter as a sauce, and put the garlic at the beginning with the meat to stew. In this recipe, there is no addition of peeled tomatoes or red ground pepper allspice. I have didn't salt these beans, because there is already a lot of salt in the dry meat and sausage, as well as in the soup cube. During cooking, I added very little baking soda and stirred, because it will soften the beans so quickly. Add water gradually, depending on how thick you like the beans. For example, I used a larger pot of 7 liters. When the beans were ready, you will see in the picture that the liquid did not reach the top, but one handful less. The beans are neither runny nor too thick. I do it all by eye. I have used a medium pot for the first cooking of the beans, so this cooking will go much faster because you don't have to pour a lot of water and wait. Just enough to cover the beans. As an additional side dish, you don't have to do it, I cooked macaroni separately, I never add it into the beans, because then the beans become gooey. So cook as much as you need for the day and that's it. You can also have boiled potatoes if you like. I chose pasta because I live here in Italy and my husband love it! #food #maindish #the #best #beans #simple #delicious #recipe #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Dry Baklava Baklava that lasts a long time without any creamy filling, such baklava can last for a month. It is easy to prepare and ready quickly, the filling is composed of walnuts and sugar, and the topping goes on hot baklava. This baklava is less sweet and very edible. Follow recipe. Ingredients: baking dish 45×40 cm, brush, simple, 43 pieces 500 g thin crusts Spray: 1 bag baking powder/10 g 200 ml mineral water 150 ml oil Filling: 2 bags of vanilla sugar/20 g 500 g ground walnuts 5 full Tablespoons of sugar Syrup: 500 ml water 300 g of sugar juice of 1 lemon Preparation: First make the syrup. Mix all the ingredients, mix sugar and water beforehand until it dissolves, add lemon juice and cook for about 20 minutes. Remove from heat and allow cooling completely. When you are finished with the syrup, mix all the ingredients for the spray in a small bowl. With this spray, you will spray each bark. Measure the crusts with the baking pan beforehand and put the excess to the side. Take a baking pan and coat every part, including the edges. Separate one crust from the side to finish. Place the first crust, spray each part of the crust evenly with help of brush. Place the second crust on top of it, spray it in the same way, then add 4–5 spoons of mixed filling with walnuts. Repeat the process until you run out of material. Place the excess crust that you removed and line it up in the middle. So every other one is filling with walnuts, and spraying each crust with spray. Cover the crust that you put on the side as the final part of the cake, spray with spray and add a little more oil, spread with the help of a brush. When you have finished all that, cut it into cubes or triangles with a slit knife and let it rest for 10 minutes. Bake baklava covered with aluminum foil first 30 min on 180 °C with fan, then uncover and bake another 15 min. Pour cold syrup over hot baklava. Cover the baklava with a clean cloth and let it cool. Serve cold baklava. These baklavas are not as sweet as others, and for that reason they are very hot! Buon appetito! NOTE: Count the crusts, count every other one for the filling and see how many spoons are right for you, that way you will best distribute the filling! #dry #baklava #food #dessert #cake #simple #recipe #serbian #delicious #syrup #filling #walnuts #foodie #foodlover #foodblogger #foodblog #blog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Simple Chicken Soup Many housewives spend about an hour and a half making homemade chicken soup. Nowadays, many women do not have time to cook for a long time and stand next to the stove. This is one of the recipes that I often use when I don't have time and I want to eat something cooked and warm. It is quickly finished in just 35 minutes. Since I have a freezer and I buy chicken quite regularly, I always have a bone left over with a little meat that I always use for soup, and for those reasons I use it. If you don't have it, it's not a problem, you can do without it. Follow recipe. Ingredients: simple, total time: 35 min. 4 serving 2 small carrots/ diced bones with a little chicken meat/ I have used-it is optional 1 clove garlic/crushed and with the shell 1/4 celery root/ diced 1 parsnip/ diced 1 beef soup cube 600 ml of water handful of thin soup noodles 1 full Tablespoon finely chopped celery leaf/ finely chopped Preparation: Pour water into a medium pot and add all the vegetables except for the celery leaves, if you have bones and some chicken meat, add that too. Cook for about 20 minutes. Add the beef stock cube and stir. After the spinning time, take it out the vegetables except for the garlic and chop them into cubes and put them in a deep plate. After that, separate the meat from the bones if you have any, and cut it into small pieces. Return all the vegetables and meat to the soup. Cook for another 10 minutes. Add the thin noodles, cook for about 2 minutes, then add a chopped celery leaf, turn off the heat immediately and serve the hot soup. Enjoy! NOTE: if you used bones with a little meat, after 20 minutes skim the fat from the surface of the soup with the help of a spoon, I do this regularly and my soups are never greasy. If you have leftover soup, put it in the fridge and use it in the next 2 days. As for the soup cubes, I used beef because it tastes better to me, and you can also use vegetable or chicken cubes, it's all up to taste! #food #simple #chicken #soup #fast #quick #delicious #recipe #blog #coffeetimelena #coffeetimewithlena #meat #vegetables #bones Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.