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Healthy Cake Lena A wonderful healthy cake, without flour and sugar. Very few ingredients and low cost. Of the candied fruits, I have chosen cranberries, because it is very healthy, you can also combine others if you wish. From nuts, you can combine only walnuts, almonds, hazelnuts, and even peanuts are interesting, a combination of little salty and sweet flavors. If you decide to buy peanuts, buy them unsalted and chop them into small pieces. It is very easy to prepare and ready quickly. Follow recipe. Ingredients: very simple, total time: 35 min., standing cake 30 min. Dough: 400 ml boiled milk 240 g oat flakes 4 bananas/ mashed 4 eggs/ scrambled 1 bag baking powder /10 g 1 bag vanilla sugar/ 10 g 80 g cocoa powder 140 g walnuts/ chopped 100 g roasted hazelnuts without shells/ ground 140 g candied cranberry/ chopped/ or any others candied fruits Glaze: 200 g Candy chocolate + 6Tablespoon oil / or lean chocolate, white or dark 100 g ground walnuts you can use also hazelnuts — chopped/ or coconut flour, fruits. Preparation: Heat the milk until it first boils. Add oat flakes to the milk and let it cool. During this time, beat the eggs with a hand whisk, but not until foamy, just briefly, and add vanilla sugar. Mash the bananas, add to the eggs, then baking powder, and cocoa. Stir all these ingredients well. Add chopped walnuts, cranberries, hazelnuts, and oat flakes with milk that have swelled and cooled a little to the egg mixture. Mix everything well into a compact mixture. Take a pan and grease it with a little oil and flour, and shake off the excess. Bake the cake in a fan-heated oven at 180 °C for about 20 minutes. Cover the cake with a cloth and let it cool. Meanwhile, melt the chocolate. Put the 3 cm water in a deep pot to boil. During this time, tear off the chocolate and cover it with oil in a deep glass bowl. Put the prepared chocolate on the boiling water and stir until it melts. Be careful not to let the water touch the bottom of the chocolate bowl. Remove from the heat and let the chocolate little cool down 1 min., so you can pour it over the cake. Sprinkle with ground walnuts or hazelnuts when the chocolate has cooled, put the cake in the fridge to cool for about 1 hour, then cut into bars or cubes. Enjoy bites without getting fat! It is so yummy! :) NOTE: In this recipe, I beat everything by hand, I used a hand beater for the eggs and a spoon for everything else. Put the cake in the fridge. These cakes last longer, you can save them for about 10 days if there are any leftovers. If you don't have hazelnuts, you can only use walnuts, but one part chopped and the other part ground! Or some other nut! #healthy #cake #food #dessert #cubes #walnuts #hazelnuts #cranbberies#simple #easy #delicious #tasty #foodie #dessertlover #foodlover #foodblog #boog #blogger #noflour #nosugar #coffeetimelena #coffeetimwithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Couscous with Vegetables Fantastically delicious Tunisian dish Couscous, healthy and low-calorie, which can be made in more than 100 ways, an ideal side dish that goes with chicken and even other types of meat. This is one of the recipes that I use all the time, and you can also combine other vegetables. Follow recipe. Ingredients: simple, total time: 35 min., 1 zucchini/ diced 1 spring onion/ chopped 2 fresh green pepper/ diced 1 fresh red pepper/ diced 2 carrots/ grated 1/2 Tablespoon fresh weed dill 200 g Couscous 600 ml water + 1 cube vegetable for soup 1/2 tsp salt little black pepper to taste olive oil Preparation: Cut all the vegetables into equal cubes except the carrots. Sauté all the vegetables in a lot of olive oil until they are a little soft. When the vegetables are soft, add the soup cube and 200 ml of water, season to taste with salt and pepper. After 10 min, add more 200 ml water, add weed dill. There is no seasoning before adding the couscous, so this broth must be a little saltier, but the couscous will pick up all the salt. After 10 min., add the last glass of 200 ml, wait for it to boil. Gradually add the couscous and stir to combine all the ingredients, reduce the heat. Cook the couscous for about 5–6 minutes and turn off the heat. This couscous goes fantastically with chicken meat and other. Serve warm. Enjoy in bites! #food #dish #Couscous #with #vegetables #simple #recipe #delicious #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.

Tunisian-Style Chicken Chicken prepared this way is prepared by Tunisians and I can tell you that it is very tasty. When I make these kinds of dishes, I like to combine side dishes from that country, and that is Couscous, which is very easy to prepare and very healthy. The perfect combination for a great lunch. Follow recipe. Ingredients: simple, total time: 40 min., 2 servings 1/2 chicken / drumsticks, wings, white, meat/ salt, white pepper, black pepper to taste vegetable oil 2 cloves of garlic/ finely chopped 1 onion/ finely chopped 1 bag of saffron/ 2 g eggs/ boiled 60 g raw almonds/ chopped or grounded 30 g ginger/ cleaned and grated 50 g butter 200 ml water olive oil for dressing Preparation: Prepare all the ingredients as described above. Wash the chicken, dry it, bone it and remove and cut it into equal pieces about 3.5 cm. Put the chicken pieces in a deep bowl, add salt and pepper, garlic pour oil and mix the marinade. Leave the chicken in the refrigerator for 30 minutes to absorb the aromas of the marinade. After the specified time, remove the chicken, from the refrigerator. Prepare a frying pan and add oil and butter and heat on moderate heat. Put the chicken pieces and spread them on the pan. Sprinkle grated ginger and onion over the chicken. After 15–20 minutes, turn the pieces of meat, and add 200 ml water and stir. Season with salt and pepper to taste, add 2 chopped cloves of garlic, stir well. When the chicken has taken on color-browned and the onion has softened, add the rest of the cubed butter over the chicken, simmer for about 5 minutes, add the chopped garlic directly to the sauce. Fry the raw chopped almonds in a pan without oil. Pour water into a small pot and add the eggs to cook for about 7 minutes. When the eggs are cooked, transfer them to a bowl of cold water. Peel the eggs and return them to the boiling water and cook another 3-4 min. Immediately add saffron to the boiling water where the eggs are to color them. After a few minutes, add the other half of the saffron. Leave the eggs for a few minutes to cool, then cut into 4 parts. Serve the side dish couscous first on a plate, then add chicken with sauce and almonds on top. Add the eggs to the side of the plate with some cherry tomatoes and parsley. Drizzle with olive oil. Couscous, rice or baked potatoes go best with chicken prepared in this Tunisian way. Enjoy in bites! #food #maindish #Tunisian #Style #Chicken #simple #delicious #recipe #easy #foodie #foodlover #foodblogger #foodblog #coffeetimelena #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Wedding Sauerkraut Wedding Cabbage-Sauerkraut is a traditional Serbian dish. The name itself indicates that it is used for a larger party and a larger kettle, but you can also make it at home in a smaller party with a smaller amount of everything, a little at a time. You'll need a bigger pot and a good will because there's a lot to chop. A very tasty and healthy dish you will enjoy in every bite. Follow recipe. Ingredients: simple, total time: 4h-5h 3 big head of sauerkraut/ or cabbage 5 pieces dry pork knee 6 pieces fresh pig's feet 500-700 g dry bacon/ smoked 1-1 .5 kg of fresh beef or veal / meaty part of the butt/ pork flint can also be used 500 g dry pork ribs 2 red onions/ finely chopped 6 cloves of garlic/ finely chopped 4 bay leaves 20 pieces peppercorns 2 Tablespoon of pork fat 1 Tablespoon of red ground pepper/ allspice salt and pepper to taste 1/4 teaspoon hot crushed pepper/ or ground hot pepper to taste Preparation: Wash all the meat well and cut the bacon into smaller cubes the thickness and width of your finger. Cut the pork hooves in half lengthwise. Leave the pork knee in one piece and cut the beef and ribs into smaller pieces. If you have flints, leave them in a piece. Cut the onion into small cubes, also chop the garlic. Prepare all the spices as described above. Wash the sauerkraut — cabbage under running water if it is more acidic. Then it should be, cut it in half and cut it into 3 parts, so that part of the root remains because it keeps the cabbage leaves from falling apart. Take a deeper and bigger pot and start stacking the cabbage, put more cabbage mixture on the bottom because there is a larger amount of meat and sauerkraut-cabbage. Arrange so that you are looking at the section leaves when you pour the fat. Heat the fat in a small saucepan over a slightly moderate heat until it sizzles, add 1/2 of the allspice, stir quickly for about 10 seconds, remove from the heat and pour over the sauerkraut-cabbage. On top of that, add chopped onion, garlic, peppercorns and bay leaves. When you have finished, arrange all kinds of meat one by one. Making sure that the top of the pot is the sauerkraut-cabbage, which you will cover with the rest of the fat and onion and allspice. At the end, add water so that it is 2 fingers lower than the sauerkraut-cabbage. Do not add pepper, dry spices and salt, because they are all found in dry meat and bacon! Cook until the meat and sauerkraut-cabbage are soft, about 5 hours. Add water as needed during cooking. The longer you cook it the better, during cooking shake the pot if it is a kettle, just mix it slightly with a wooden spoon. When the cabbage is ready, serve it warm with pieces of meat as desired in deep plates. Enjoy in bites! NOTE: Sauerkraut prepared in this way can be used for up to 5 days, provided that it is stored in the refrigerator. Do not add salt in any case, there is no need for it, if you really want to add spicy to taste, you can add it to the plate, because there are people who do not consume spicy food. The longer this sauerkraut stands, the tastier it is. You can use this wedding sauerkraut with cabbage, it has no acidity and no salt, then you will have to taste and add salt to your taste if necessary, because the meat releases saltiness by itself! Add water during cooking as needed. I always cook cabbage covered, So I don't need to add a lot of water! #food #stew #wedding #sauerkraut #meat #ribs #pork #beef #veal #flints #bacon #dish #recipe #Serbian #traditional #meal #foodie #foodlover #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.

Garlic Sauce Garlic sauce gives a special flavor to smoked steaks, meatballs, or any other meat. It's very easy to make and quick to make. You can pack it in an airtight glass box and store it for up to 3 days. Follow recipe. Ingredients: simple, total time: 25 min. 4 cloves of garlic 30 g of butter 1 Tablespoon flour 200 ml milk pinch of nutmeg 1-2 sprig of fresh chopped parsley and 1 Tablespoon fresh parsley leaves/finely chopped salt and pepper to taste Preparation: Briefly fry the flour in melted butter, add chopped garlic and fry until fragrant, then pour milk over it and cook until it thickens. Finally, season with nutmeg, salt, and pepper to taste. When you have put out the fire, add finely chopped parsley. Pour this sauce over meatballs or stuffed steaks or other meat. Buon appetito! #food #sauce #garlic #white #creams #meat #steaks #meatballs #stuffed #steaks #blog #foodblogger #coffeetimelena #foodblog #foodie #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tomato Soup A wonderful homemade soup, tasty and fragrant, with the addition of tomatoes, vegetables, rice, spices and chopped chicken meat. It tastes incredible on winter days and is full of useful vitamins that protect us from colds and flu. It is simple to make and relatively quick to prepare. Follow recipe. Ingredients: simple, total time: 90 min. 10 serving 1/2 piece chicken white meat/ chopped/450 g 1 medium onion/ peeled 1 garlic clove/with a thinner shell 2 carrots/ into rings 2 parsnips/ diced 450 g frozen vegetables/potatoes, peas, carrots for Russian salad 150 ml white rice salt and black pepper to taste 1 beef cube for soup 800 ml tomato juice 200 ml tomato paste 1 Tablespoon weed dill A handful of thin soup noodles 1 teaspoon of celery leaves/ finely chopped Preparation: Prepare all the ingredients listed above as described. Pour 2 liters of water into a deep pot, add onions, garlic, (peel off the first layer of garlic, leave the rest of the thin skin, because it contains a lot of antioxidants)carrots, parsnips, and 450 g of chicken white meat. Cover the pot and cook for about 35 minutes on moderate heat. Remove with a spoon if there is fat on the surface with the help of a spoon. After the spinning time, take out the softened vegetables and cut them into small pieces according to the description and put them aside. Throw away the onion and leave the garlic. After 15–20 minutes, take out the chicken meat and cut it into small pieces and return it to the soup. With that, add frozen vegetables, a soup cube, add dry seasoning/ Vegeta, add a little salt and pepper to taste. Leave it to cook for about 15 minutes. After that, add tomato paste, tomato juice, rice, weed dill and chopped vegetables that you put aside. Reduce the heat. Control the taste and add spices as needed, cook for another 20 minutes. Add the noodles for soup, 2 minutes before the end. When the soup is ready, add chopped celery leaves and turn off the heat. Serve warm. Buon appetito! NOTE: It is not necessary to add meat to this soup. If you don't have it or don't use it, instead increase the amount of rice, and vegetables which you love most. You can also use beef, veal or lamb instead of chicken meat! #food #tomato #soup #vegetables #chicken #meat #fragrant #delicious #healthy #recipe #simple #homemade #foodie #foodlover #coffeetimelena #blog #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spaghetti in a Simple way with Tomato Salsa A few simple ingredients for a really tasty first course: here's how to make simple spaghetti with tomato salsa, a recipe not to be missed. A practical and simple recipe from Puglia with this method of preparation entered the record of quick preparation in Italian cuisine. Follow recipe. Ingredients: simple, total time: 20 min., servings: 4 360 g of spaghetti 400 g of tomato purée 2 cloves of garlic black olive oil to taste 1 teaspoon of sugar 1 chili pepper salt to taste as desired: Parmesan cheese to taste basil leaf Preparation: To make this delicious first course, start with the sauce: pour a drizzle of olive oil into a pan, add the peeled garlic cloves and the cleaned and finely chopped chili pepper. Put the pan on the fire and fry the garlic and chili pepper over low heat. As soon as the garlic clove is sufficiently golden, add the spaghetti and toast them together with the sauce for 2–3 minutes. Now add a ladle of sauce and two ladles of warm water to cook the spaghetti directly in the pan. Remove the garlic cloves and season with the sugar and salt. Continue cooking the spaghetti, gradually adding more tomato purée and water if necessary. As soon as they have reached the right cooking point, stop wetting them with water. Raise the heat to maximum and let them toast in the pan for a few more minutes and without stirring so that the typical crusty can form. Turn off the flame and serve immediately with Parmesan cheese and basil leaf. _________________________________________________________ 2nd Recipe, Spaghetti with Tomato Sauce and Oregano Ingredients: simple, total time: 20 min, 4 servings 320 g of spaghetti 5 Tablespoons of extra virgin olive oil 2 cloves of garlic 1 hot pepper 1 teaspoon of oregano 100 g of black olives 500 g of peeled tomatoes 3 cherry tomatoes/ red or yellow /cut in half salt to taste pecorino cheese and basil leaf/ optional Preparation: First, cook the pasta in plenty of salted water for the time indicated on the package. Spaghetti is the ideal format, but you can use whatever you prefer. In a pan, heat the extra virgin olive oil with the garlic clove and chili pepper. Then add the peeled tomatoes, mashed with a fork and a pinch of salt, and cook for 10 minutes. In the meantime, add the black olives cut into slices and a teaspoon of dried oregano. Once the pasta is ready, drain it and toss it in the pan with the sauce, stirring if necessary with a little cooking water. At the very end, add the tomatoes cut in half. Distributed on plates and completed as desired with a sprinkling of pecorino and basil leaf. Buon appetito! #food #italianfood #pasta #spaghetti #sauce #tomato #basil #Parmesan #cheese #chili #peppers #water #garlic #simple #recipe #fast #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Spaghetti with Genovese Pesto and Tuna I love dough and I often like to make and combine it with some other sauce, fantastic and delicious smell of the sea and aromatic basil plants. It sounds Mediterranean and healthy. Lunch is ready quickly and is very easy to prepare. Follow recipe. Ingredients: total time 15 min., 2 persons, very easy 240 g of spaghetti 1–2 Tablespoons of Pesto Genovese/Barilla or other 1 can of tuna/ chopped 2 Tablespoons olive oil Parmesan cheese grated/ optional capers or basil leaves for decorating/ optional Preparation: First add water to the spaghetti and wait for it to boil for the spaghetti and of course add a little salt 1 tbsp. After that, while waiting for the water to boil. Take one pan and put olive oil and wait for it to heat up a bit, open a can of tuna and strain it, the tuna must be dry. When the oil has warmed up, add the tuna, stir and let it simmer for about 2 minutes. Then immediately pour the pesto Genovese, stir well. Strain the finished spaghetti, pour 1 tablespoon of cooked water into the pan. Add strained spaghetti to pan, stir about a minute. Then turn off the fire, pour the spaghetti with tuna into a plate and garnish with basil or capers herbs if you have. You can add olive oil at the end if you like. Sprinkle with grated Parmesan cheese. Buon appetito! NOTE: You can use other types of pasta besides spaghetti! Keep in mind that capers are quite salty, so only serve them on plates a little. This dish is good because you have added vitamins, from omega 3 carbohydrates, positive fatty acids and vitamins C, K, and B6. #food #spaghetti #with #tuna #and #basil #genovese #pesto #simple #delicious #mediterannean #simple #healthy #recipe #delicious #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.

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.

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.