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Trilece Cake Turkey's famous three-milk dessert cake m Easy to prepare and ready quickly. If you have already made it, then better for you. Follow recipe. Ingredients : simple, total time: 80 min. Dough : 5 eggs 300 g granulated sugar 1 bag baking powder/ 10 g 200 g semolina 200 g flour pinch of salt 1 bag vanilla sugar/10 g Dressing : 1 liter sweet cream 500 ml milk 150 g powdered milk Caramel Topping : 100 g granulated sugar 100 ml sweet cream 60 g butter pinch of salt Trilece Cake Preparation: Separate the whites from the yolks in two bowls, then beat the whites until frothy with a little salt. When you get a foamy mixture, gradually add vanilla and regular sugar while stirring constantly. When the mixture hardens, add egg yolks, baking powder, flour, and semolina one at a time, and beat everything together. Grease the tray and line it with baking paper, pour the mixture and level it evenly. Bake at 220 °C for about 30 minutes. When it's done, turn the dough out onto a clean, dry cloth, and poke it with a toothpick to make a passage for the milk. Pour 300 ml of milk into a large saucepan, add milk powder and sweet cream to it, then whisk everything well. Pour the resulting liquid into the pan, carefully put the cake back on top. Prick the cake again with a toothpick, then pour 200 milliliters of milk over the cake. Heat a deep saucepan on medium temperature and add sugar, then stir until the sugar melts. Do the stirring with the pan in a circular motion without any spoon. In another pan, heat the sweet cream until boiling, then set it aside. When the sugar has turned the color of caramel, remove the saucepan from the heat and pour in the heated sweet cream in a thin stream, whisking all the time with a wire. Then add butter and a pinch of salt, mix everything well, then pour over the cake. After that, when the caramel has cooled a little, decorate with a toothpick and make leaf shapes. Keep the cake in the refrigerator to cool for at least 2 hours. Cut the cake into cubes and serve. Buon appetito! NOTE: Keep dessert in the refrigerator for up to 5 days. #trilece #cake #dessert #simple #semolina #milk #caramel #vanilla #delicious #recipe #food #dessertlover #foodies #foodblog #foodblogger #blog #coffeetimelena #coffeetimewithlenaallin1 #foodporn #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

### Rediscovering Tradition: The Classic Art of Making Fritters Old recipe Fritters This traditional Serbian recipe for homemade fritters is reminiscent of the way our grandmothers used to make them. There are variations of this classic dish, both with and without eggs. By following this recipe, you can create an ideal dessert suitable for breakfast or dinner, which can be enjoyed either savory or sweet. With only four ingredients, these fritters are simple to prepare. There is no need for dough rising or waiting; they can be cooked immediately in hot oil. Please refer to the recipe for detailed instructions. Ingredients : simple, total time: 35 min. 4 eggs 500 g of yogurt pinch of salt 500 g of flour 1 bag of baking powder/ 10 g Old recipe Fritters Preparation : Beat the eggs, then add the yogurt. Combine, then pour a little salt and gradually sifted flour with baking powder, mix until the dough is nicely combined and lump free I worked with a metal wire all the time. Put a lot of oil in a wider and bigger pan so that you can cook more pieces. Heat the oil over low-moderate heat until hot. You can check with a little dough to see if it is ready. If it starts to sizzle, it means the oil is ready for frying. Oil a spoon with hot oil and take out the tongs, then pour into a pan with plenty of hot oil. As soon as the fritters turns golden brown, quickly turn it over and bake until golden brown on all sides. Fry and remove on a paper towel to drain. Serve warm or cold with yogurt, ajvar, or jam, Nutella, or powdered sugar as desired. Buon appetito! Old recipe Fritters NOTE: When scooping the dough with a spoon, do not cover it with the lot of dough, but take as much as the size of the spoon and spread it nicely in the hot oil. I'm saying this in case more dough may not bake nicely and proportionately when fried. The shape is not important with this fritters, they are formed by themselves in hot oil, they get strange shapes, which makes children happy while they eat. If you decided to eat sweet fritters, you can add 1 bag vanilla sugar and one lemon peel to the dough. You can leave half of the quantity and bake it the next day, put it in the refrigerator covered until tomorrow. Keep the rest of the dough covered with nylon foil at room temperature for up to 2 days. Do you want to try something a little different? Lenten Fritters Homemade Fritters Uštipci-Donuts- Fritters Sweet Paws-Fritters #old #recipe #Fritters #dessert #savory #sweet #nostanding #fast #quick #appetizer #breakfast #dinner #food #10min #delicious #soft #dough #dessertlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

### Delicious Oven-Baked Hake with Creamy Potato Salad Hake from the Oven with Potato Salad Enjoy a delightful meal featuring hake paired with a potato salad. The hake is exceptionally tender and flavorful, making it a dish you'll want to prepare repeatedly. Conveniently, there is no mess or oil splatter on the stove top, as all components are prepared simultaneously, ensuring a quick lunch. This meal is perfect for any occasion, particularly during Christmas or Easter celebrations. The preparation of all ingredients is straightforward and efficient. Simply follow the recipe. Hake from the Oven with Potato Salad Ingredients : simple, total time: 80 min., 3-4 serving 4 big whole pieces frozen or fresh Hake/ cut into pieces without head 70 ml of vegetable oil 2 tsp of salt/ divided 1 Tbsp of dry spice Vegeta 2 Tbsp flour 5 Tbsp of corn flour 2 full tsp of allspice/ red ground paprika Side Dish Potato Salad : 8 medium potatoes/ boiled with peel, cut into rings 2 small red onion/ cut into ribs then halved 100 ml Olive oil EVO 1 Tbsp vinegar 1 tsp of salt black pepper to taste 1 Tbsp parsley leaves / or oregano finely chopped Dressing for Hake/-optional: 80 ml olive oil EVO 1 lemon juice 2 cloves of garlic pinch of salt 1 Tbsp fresh parsley leaves- mix all well. Pour over the finished baked fish. Hake from the Oven with Potato Salad Preparation :. First start by preparing the potato salad. Potato Salad : Wash the potatoes well with skin. Put the potatoes with their skins in water to cook for about 30 minutes. Turn off the heat, throw out the water and leave to cool on the terrace 20 minutes. During this time, peel the onion and cut it into ribs, then cut in half. Transfer to a bowl, cover with oil, vinegar and 1 teaspoon of salt, and parsley mix well. When the potatoes are cooled, peel them and cut into rings. Transfer them while warm to the onion, stir well so that the potatoes break up a little. Leave at room temperature to cool the salad, then transfer into refrigerator, or some cold place. Hake : If a frozen fish, leave to thaw a couple of hours in a refrigerator. Clean and wash the hake well. (Cut the fins and tail with scissors, clean scales, clean entrails) Remove the head. Cut the hake into 5-6 cm thick pieces. Dry them well with a kitchen towel. The fish must be well dry! Season the fish pieces well with 1 teaspoon salt. In a deep bowl, pour flour, corn flour, red ground paprika, salt, and Vegeta dry seasoning, mix well. Cover the oven tray with baking paper. Pour olive oil and spread it. Heat oven up to 200 °C. During that time roll each piece of fish in the flour mixture and arrange on a baking sheet. When you have lined up all the pieces in the pan, add a little more of the flour mixture to the ingredients from above. Pour a little olive oil over each piece of fish. Reduce heat at 190 °C. Bake the fish in an oven heated to 190 °C for 15–20 minutes. Remove the tray from the oven, turn the fish to the other side, and bake for another 15-20 minutes. Serve with cold potato salad, and pour over the sauce. Buon appetito! Hake from the Oven with Potato Salad NOTE: If you want to make a brussels sprouts salad that goes fantastic with this dish, check out the recipe here. Keep the rest of the food covered, in the refrigerator for up to 2 days. Hake from the Oven with Potato Salad Do you want to try something a little different? Fried Hake in Beer Orly Fried Hake Hake with Chives Roasted Hake Roast Hake from the Oven Fried Hake with Corn Flour Hake in Beer Lena Baked Hake Meatballs Hake from the Oven with Potato Salad #hake #baked #oven #cornflour #flour #simple #easy #recipe #fish #seafood #potatosalad #salad #delicious #maindish #sidedish #holidays #Easter #Christmas #food #easyrecipes #foodlover #Mediterraneanfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

### Easy Recipe for a Delicious Stump Roll Stump roll, simple recipe This delightful stump roll, rich and juicy, is filled with a mixture of cream and grillijaš (caramelized sugar ed with walnuts), a recipe passed down to me from my mother. Today, I chose to prepare it ahead of Christmas as a tribute to her; she often made it and was adept not only at baking but in all her endeavors. The cake is exquisite, both juicy and creamy, with the filling divided into two parts: one containing chocolate, which serves as the glaze, and the other a lighter cream mixed with grillijaš for the roll's filling. This dessert is perfect for various occasions, such as New Year's and Easter celebrations. No special skills or expertise are required to make this cake, as it is quite simple to prepare. Just follow the recipe. Stump roll, simple recipe Ingredients : simple, standing time: 25 min., total time: 70 min. Bark 5 medium i eggs/ room temp. 100 g of granulated sugar 2 full Tbsp flour 1/2 bag baking powder/ 5 g 100 g ground walnuts 30x40 oven tray Griliash - Caramelized sugar with Walnuts 150 g granulated sugar 130 g walnuts/ coarsely chopped and or halves Cream : 4 eggs 200 g granulated sugar 200 g cold butter/ diced 150 g melted dark chocolate for cooking Stump roll, simple recipe Preparation: Prepare all the ingredients as described above. Bark : In a deep bowl, beat the eggs and sugar with a mixer on medium speed until foamy, about 10 minutes. Add 2 full spoons of flour and baking powder, beat briefly until smooth. Finally, add ground walnuts. and mix again briefly until uniform. Take the tray from the oven and grease it with oil or butter, cover it with baking paper that you have previously moistened. Pour the mixture evenly, and align so that the thickness is the same everywhere. Bake in a preheated oven at 170°C for about 15 - 20 minutes, it depends on the oven! When the crust is ready, take it out and let it cool for 5-7 minutes. Transfer the crust with the paper to a damp cloth and remove the baking paper and immediately roll it into a roll and let it cool while you make the grilliash. Griliash : Pour the sugar into a small saucepan and stir over low-moderate heat until the sugar melts and caramelizes, stirring constantly, reduce the heat if necessary. Add the walnuts that you have chopped into chunks or halves and mix with the caramelized sugar, quickly until combined over a low-moderate heat. Turn off the heat, and pour the mixture onto baking paper in a plate and let it cool completely about 15 - 20 minutes. You have completed the grilliash., set aside. Cream : Beat eggs with sugar until foamy for about 10 minutes. Switch to steaming the beaten eggs with sugar and stir constantly for about 20 minutes until the sugar is absorbed and the cream becomes thick. Leave the cream to cool for about 10-15 minutes. During this time, whip the cold butter that you have cut into cubes into a foam. When done, set aside. In a super chopper, put the pieces of grillijash (you need to cut them into smaller pieces) and grind them as small as you can. Set aside. Melt the chocolate with 2 spoons of oil in a steamer, stirring constantly. Cool melted chocolate for about 5 minutes. When you have finished all the steps for the cream, take the bowl with the beaten eggs and sugar and gradually add in the butter and mix until well combined. Divide the cream into two equal parts. In one part you will put the grinded grillijash (caramelized sugar and walnuts) and in the other part you will put the melted chocolate, mix everything well. Leave the chocolate cream to cool. Assamble Roll : Unwrap the cooled roll and coat the entire surface of the roll with walnut cream (grillijash and eggs). Smooth the filling with a knife and flatten it. Carefully roll up the roll. Cut the ends on both sides about 2 cm thick. Put those parts on top of the tree so that they look like the branches of a tree. Now cut diagonally the thicker part of the roll with a thickness of 6-7 cm, place that part next to the roll so that it looks like a thicker branch. With the help of a small spoon, apply the chocolate cream to a thicker layer and smooth it out. Cover the edges of the roll in the same way as the imitation of wood (but on the side so that the wood can be seen and the thickened branch of the roll must be covered). Now take a fork and make patterns on the roll as if it were a real tree. For decoration, you can use currants and mint leaves. Put the roll in the fridge to harden well, minimum 3-4 hours or overnight. Serve a treat with coffee or tea. Buon appetito! Stump roll, simple recipe NOTE: The original stump cake goes with walnuts, but if you want, you can also do it with roasted and shelled hazelnuts. I followed my mother's original recipe as it is and used dark chocolate for cooking, and if you like milk chocolate you can add it, but in my opinion it is better to use darker chocolate, less sugar, and the taste is perfect! If you really decide on milk chocolate, then you should reduce the sugar in the cream by at least 60 g, because milk chocolate is already sweetened by itself. For decoration, you can use white chocolate drops, blueberries, chokeberry or other less berry fruits. As a decoration, you can use powdered sugar as an imitation of snow, as you wish, so be a little creative with your ideas. Stump roll, simple recipe Do you want to try something a little different? Roll dessert with Walnut cream Pumpkin Roll Dessert Roll dessert with Raspberries - Berries and Plasma Roll with Walnut cream Chocolate Roll Pumpkin Roll Coconut Roll Lena Stump roll, simple recipe #stump #roll #simple #dessert #cake #cream #chocolate #griliash #caramelizedsugarv #walnuts #food #holidays #holidaysrecipe #delicious #serbianfood #serbianrecipe #Christmas #NewYear #dessertlovers Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Irresistible Quick Snicker Cake Recipe Everyone Will Love A Quick Snicker Cake that everyone loves This Snicker cake is an efficient and cost-effective recipe, prepared in just 10 minutes. If you're seeking a hassle-free recipe that offers a delightful taste, this is the cake that everyone loves! You likely already have most of the ingredients, such as eggs, flour, and milk, in your kitchen. This remarkable cake features a chocolate biscuit base, milk chocolate, and peanuts. It is perfect for serving with coffee to surprise guests. As mentioned, the preparation is both quick and straightforward. Follow the recipe. A Quick Snicker Cake that everyone loves Ingredients : simple, total time: 15 min. White Cream: 1 large egg pinch of salt 60 g granulated sugar 1 bag vanilla sugar/ 10 g 25 g flour 25 g cornstarch 600 ml milk 70 g butter and 300 g chocolate cookies for arrange square mold 20×20 cm or round mold 20 cm Glaze : 180 g milk chocolate/ or dark chocolate 90 ml cream for cooking 100 g crushed peanuts A Quick Snicker Cake that everyone loves Preparation : Take a 20×20 cm dish and arrange the chocolate biscuits next to each other. You can use Lotus, cocoa biscuits, Plasma or butter biscuits, but for better contrast to this cake it's better to use chocolate biscuits. Start making the cream by adding the egg, sugar, vanilla sugar, flour, and starch to a small saucepan and beat it all well with a whisk. Add half the milk, mix again without lumps, then pour the rest of the milk. Place on the stove — whisk until thickened over low-moderate heat. Remove from heat, immediately add butter and mix until melted. When you have lined up the biscuits, pour 3-4 full spoons of filling over them and repeat two more times like this. The cream you prepare must still be warm. Add the cream again over the third layer of biscuits and put it aside. Now make the chocolate glaze by heating the cream, remove from the heat, add the milk chocolate, stir until melted, finally add the crushed peanuts and stir again. Pour it all over the cream and smooth it out. Leave the cake at room temperature for a while, then transfer it to the refrigerator and chill for up to 2 hours. Buon appetito! A Quick Snicker Cake that everyone loves NOTE: You can coat the bottom of the pan with a little cream before layering the biscuits, so that the biscuits do not move. If you don't have a chocolate biscuit, you can use a butter biscuit, of course the cream will complement the biscuit. If you use a plasma biscuit, then dip in lukewarm milk, it is a thicker biscuit. Be sure to use peanuts as it is the main ingredient that gives the amazing taste! If you don't like peanuts, you can replace it with hazelnuts, he is certainly a good replacement. In this recipe, I used 180 g of dark chocolate, because I prefer it for cakes, and also used 150 ml of sweet cream. I had leftover plasma biscuits from the biscuits, so I decided to use them for this kind of cake. If you are going to use hazelnuts, since they are larger than peanuts, about 60 g will be enough for you. The cream and glaze must be warm when pouring, never allow it to cool. In addition to the fact that there is no cake, you must cool it for 1–2 hours before consuming it. Keep the cake covered in the freezer for up to 4 days. You can also pack it in the freezer in special boxes with a lid for up to 2 months. Before consumption, take it out one day before. Do you want to try something a little different? Stump Cake Capri Cake Wheat cake Snicker Cake Gabon Cake #quick #snicker #cake #dessert #food #peanuts #chocolate #vanillacream #vanilla #cream #biscuits #cocoa #hazelnuts #simple #fast #delicious #treat Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Exploring the Wild World of Crazy Dough Crazy Dough Introducing a versatile homemade dough that serves as a perfect base for both sweet and savory pastries, including doughnuts, rolls, croissants, pizzas, and more. To prepare, simply kneed the dough using a dough machine or by hand. Once kneaded, place the dough in a deep bowl, cover it with plastic wrap to prevent air exposure, and store it for 24 hours. This dough can be stored in the refrigerator for up to 7 days. Use portions of the dough as needed. This cherished recipe has been passed down from my grandmother. Let’s create it together by following the recipe. Ingredients : simple, total time: 30 min., standing time before preparation: 2-3 hours 2 Tbsp of dry yeast/ or 1 package of fresh yeast, 42 g 2 Tbsp of granulated sugar 2 Tbsp of flour 250 ml of warm milk 400 ml of yogurt 100 ml of oil 2 eggs 1–1.2 kg of flour 1 bag of baking powder 1 spoon of salt — add gradually Crazy Dough Preparation : In a deep and wide container, add 2 spoons of dry yeast or a package of fresh yeast, 2 spoons of sugar, 2 spoons of flour and pour 250 ml warm milk, mix it all well and let it rest for 10 minutes. When the yeast has risen, add 400 ml of yogurt and 100 ml of oil, and 2 eggs, mix with a wire. After that, gradually add flour mixed with baking powder, and one spoon of salt, mix with a wire until it becomes thinner, and after pouring a larger amount of flour, start mixing the dough by hand. The dough should be sticky and stringy. When you have a sticky dough, cover the bowl and the dough with nylon foil, so that no air gets in. Refrigerate for 24 hours, covered. After the spinning time, take the amount of dough you need, transfer it to a bowl and leave it covered to rise for 2–3 hours, in a warm place. Since the dough is sticky, add flour to the surface as needed and roll out the dough by hand and with the help of a rolling pin to the thickness you need. The rest of the dough can be stored covered in the refrigerator for up to 7 days. Enjoy! NOTE: In this way, you will save time and effort for making the dough. You can keep this dough in the fridge for up to 7 days. It is ideal when it comes to holidays and when you have guests. You take as much as you need to make pastries. It is important that the dough that is covered in the refrigerator does not get air. If you are making strudels or doughnuts, or sweet rolls like croissants, you can later add grated lemon peel to the dough. The dough is awfully soft, and the best thing is that all pastries can be made from this crazy dough that can be stored for 7 days, covered in the refrigerator. Do you want to try something a little different? Sweet Dough Universal Dough recipe Dough Base for Biscuits and Pie Tart #crazy #dough #homemade #universaldough #pastries #pastry #savorz #dessert #rolls #buns #doughnuts #donut #croissants #simple #recipe #food #pizza #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Easy Chicken Skewers Recipe Simple Chicken Skewers Chicken skewers are not only delicious but can also be visually appealing when paired appropriately. I have complemented them with grilled vegetables and French fries, alongside specially seasoned pork neck steaks. However, if you prefer not to include these, it is perfectly acceptable. The chicken can be grilled directly or cooked in a pan. The preparation of all ingredients is straightforward and quick. Please follow the recipe. Simple Chicken   Skewers   Ingredients : simple, total time: 70 min., 6 - 7skewers For Skewers : 600 g chicken breast/ cut into cubes 4 cm 2 fresh paprika/ cleaned and diced 2 zucchini/ cut into rings — optional 1/2 onion/ cut into ribs dry oregano/ or basil to taste dry parsley to taste salt and pepper to taste For Sauce : 150 ml soy sauce 2 Tbsp Olive oil EVO 1 tsp oregano 1 grated lime peel/ or lemon 1/2 lime juice/ or lemon Simple Chicken   Skewers   Preparation : Prepare all ingredients as described above. For the sauce mix, well Ingredients and set aside. Wash and clean the vegetables. Cut the chicken breast into 4 cm cubes, as well as the fresh peppers. Zucchini cut in rings, and onion on ribs. Pour the sauce over the chicken cubes and let it rest for 10 minutes. Turn them from time to time to absorb the ingredients well. Take the sticks and arrange the diced meat, pepper, zucchini, and meat again, repeat several times so that you leave 2. 5 cm free distance of both side. String the sticks in order until you use up all the material. Pour olive oil into a deep-frying pan and wait for it to heat up on a low, moderate heat. Add the chopped onion to the ribs and stir-fry for about 5 minutes until translucent. Add the chopped peppers and simmer, stirring occasionally, for about 5 minutes, covered. Now add the chopped zucchini, dry oregano, or basil, salt and pepper and mix well and simmer until the vegetables soften and change color for about 15–20 minutes. Pour the finished vegetables into a salad bowl. Clean the same pan, wipe the fat with a napkin. Drizzle a little oil and place the prepared skewers — bake until they are golden brown on all sides. I baked each side about for 5–7 minutes. Add the rest of the marinade sauce to the pan and add a little water, cook the sauce for about 2–3 minutes and with a wooden spoon, scrape the bottom of the pan. Filter the sauce, pour into a small bowl for serving. Serve skewers with grilled vegetables, sauce, and sprinkle and garnish with lime. In addition to the grilled vegetables, I made French fries, which also go fantastically with these skewers. Buon appetito! Simple Chicken   Skewers   NOTE: Do not season the meat because it is already salty by itself. You can combine these skewers with grilled meat such as kebabs, grill pork neck, hanger, or chicken grilled meat. Keep the rest of the meat covered in the refrigerator for up to 2 days. Do you want to try something a little different? Zlatibor Skewer Chicken Skewer Tandoori Chicken Skewers Skewers Chicken Liver in Bacon Italian-Style Chicken Fillets Skewers, the best Recipe Cag Kebab-Turkish Meal Pork Souvlaki-Greek Meal #simple #chicken #skewers #food #maindish #meal #sidedish #vegetables #peppers #zuccjoni #onion #grill #easycooking #reicpe #lunch #dinner #fast #chickenmeat Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Delight of Revani: A Traditional Greek Wet Cake Revani Greek wet cake A wonderful Turkish dessert, Revani Lemon, an aromatic and moist cake topped with syrup. A very simple cake to prepare and quick, you can decorate it with coconut, pistachios and white chocolate. Follow recipe. Ingredients : simple, total time: 55 min. Dough : 300 g semolina 130 g flour 1. 5 tsp baking powder 4 large eggs 200 g granulated sugar 150 g Greek yogurt 120 g melted butter 1 lemon zest grated Syrup : 200 g granulated sugar 450 ml water 1/2 lemon juice 1 cinnamon stick For Decoration : 80 g pistachios 60 g coconut flour Revani Greek wet cake Preparation : Preparation Syrup : Pour sugar, water into a small saucepan and cook on low to moderate heat, add cinnamon, and 1/2 juice of lemon. When it starts to boil, reduce the heat and let it boil for about 10 minutes. Remove from heat and let cool at room temperature. Meanwhile, make the cake batter. Preparation Dough: In a deep bowl, beat eggs with sugar until foamy. Add melted butter, yogurt and grated lemon zest. Add semolina, and mix briefly, then gradually add flour mixed with baking powder. Mix it all well into a uniform mixture. Grease (butter and flour) the baking dish, pour the mixture evenly and level it. Tap the bowl lightly on the work surface to release bubbles. Bake in a preheated oven at 175 °C for about 35–40 minutes. In case your oven burns hotter, place aluminum foil. Cool finished cake, covered with a clean cloth 15 minutes, cut into squares, then slowly pour cooled syrup over. Let rest more than 4 hours or overnight. Buon appetito! NOTE: Keep the cake in the refrigerator for up to 5 days, covered. Do you want to try something a little different? Grandma's creamy cake Lemon Yogurt Soft Cake - Donut Cake Lava Cake recipe Vasa's Cake recipe Coconut cubes cake Creamy Raspberry cake with Biscuits Simple Plasma cake recipe Lamington Cake #Revani #Greel #wet #cake #dessert #food #semolina #flour #eggs #syrup #simple #recipe #easycookin #lemon Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Indulge in the Delightful Cake Caprice Recipe Cake Caprice, recipe This cake is a cherished recipe passed down from my grandmother. It requires minimal ingredients yet is as delightful and indulgent as its name suggests. With just a few components, you can create a fantastic cake! You can enhance this recipe by incorporating fruits, such as sliced bananas, placing them between the layers of meringue or on top to fill the surface. I have done this to complement the flavor, aside from the cream. You may also add grated lemon peel or vanilla extract to the cream for additional flavor. The cake is truly exceptional and impressed me the first time I made it. The results largely depend on your preferences; if you enjoy sparkling and crispy cakes, stick to the original recipe. Regardless of your choice, the taste will be remarkable! This cake is quick and easy to prepare, making it ideal for any occasion. Simply follow the recipe. Ingredients: cup 200 ml, simple, total time: 90 min, For the Meringue: 6 egg whites 2 full Tbsp/ 200 ml sugar For the Sponge cake : 5 eggs 1 cup of sugar/ 200 g 3/4 cup flour 1/4 cup starch / I used cornstarch For the Cream : 6 egg yolks 2 Tbsp granulated sugar 2 Tbsp flour 1. 5 cups milk 400 g butter Optional for cream: 2 bananas / cut into rings 1 tsp vanilla extract 1/2 lemon zest grated Cake Caprice, recipe Preparation : Meringue : Make the Meringue the day before. You will do this by placing the egg whites in a deep bowl and beating for about 4–5 minutes on medium speed. Then gradually add the sugar and beat on high speed until you get stiff peaks. When you have stiff peaks. Use a pastry bag with a star attachment, pour the mixture in circle 3 cm, and make onto baking paper and bake in a cold oven for 40–50 minutes at 90 °C. Allow the meringues to cool completely at room temperature. For the sponge cake: Separate the yolks from the whites. Beat the whites until foamy on medium speed, gradually add 100 g of sugar to the egg whites and beat at the desired speed until you get stiff peaks. Beat the yolks with the rest of the sugar. Now gradually add the egg whites to the yolks, mix with a spatula, add flour and starch, then gently fold in the remaining egg whites, do everything with a spatula and mix gently. Pour the mixture into a baking mold lined with baking paper, 26 cm in diameter. Grease the sides of the mold! Bake at 170 °C, about 20–25 minutes until done. Check the dough with a toothpick. While the biscuit is baking, make the cream. Leave the biscuit to cool completely.! Separate the biscuit from the baking paper. Divide the biscuit into 3 equal discs. Set aside. Cream : Beat 6 egg yolks with 2 cups of sugar until foamy, add 2 spoons of flour and 1.5 cups of milk. Cook over low heat, stirring occasionally with a wire whisk. Do not let it boil! Set aside. You should get a viscous consistency of the mixture. Let it cool completely at room temperature! Beat the softened butter on low speed. Gradually pour the cooled cream mixture into the butter, continuing to beat until smooth. You will divide the cream into 3 equal smaller creams and 4 (you need a slightly larger part to coat the side of this cake). Now that everything has cooled down completely, the sponge cake and the cream, start assembling the cake. Assemble cake: Spread the first biscuit with the cream and arrange meringue on it over the entire surface. Place the second biscuit and spread with cream again and place it over the meringue same like first time. Press gently. Place the last biscuit on top of that and spread on surface with cream and place the meringue on top. Spread the sides of the cake with cream. Place the cake in the refrigerator to set well, about 3 hours or overnight is even better. Serve with coffee or tea. Buon appetito! NOTE: If you want, you can decorate with whipped cream, like me, instead of meringue. I left the rest of the meringue for dessert when someone comes so that I can serve with a cup of coffee. If you like aromas, you can add vanilla extract or lemon peel to the cream. You are not obliged to put bananas on the cream like I did, it is an optional variant. Keep the cake covered in the refrigerator for up to 3–4 days. Do you want to try something a little different? Stump Cake Capri Cake Wheat cake Wheat cake Chocolate-Hazelnut cake Chocolate Cake with Coconut #cake #caprice #dessert #spongecake #vanilla #cream #food #simple #delicious #recipe #serbianrecipe #serbianfood #holidayrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Creamy Broccoli and Orecchiette Delight Creamy Broccoli with Orrechete Enjoy a delightful Italian Mediterranean meal featuring Orecchiette pasta, broccoli, and bacon in a creamy sauce. This dish is simple, light, and incredibly flavorful, making it an ideal choice for lunch. With my recipe, you can have lunch prepared in just 30 minutes. Follow recipe. Creamy Broccoli   with   Orrechete   Ingredients : simple, total time: 35 min, 2 servings 230 g Orrechete pasta + water for cooking 1/2 head broccoli/ separated in small florets + water for cooking 50 g smoked bacon/ diced 2 Tbsp Olive oil EVO!/ or to taste 1 clove of garlic/ crushed 1 whole chili peppers/ optional black pepper to taste 330 ml vegetable broth 3 Tbsp Philadelphia 2 Tbsp grated Parmesan cheese Creamy Broccoli   with   Orrechete   Preparation ' The first thing you will do is wash the broccoli well, remove the stem and separate the florets into smaller florets, save the leaves, set aside. Pour enough water into the pot and add a little salt. When it boils, cook the broccoli with leaves on a moderate heat for about 5 minutes. Strain them immediately and set aside. Make the pasta and the broccoli at the same time! Add the pasta pot and wait for it to boil. Cook according to package directions. Before straining them, save 3–4 spoons of liquid. Strain them well and put them aside. Pour olive oil into a large pan. In the meantime, cut the bacon into small cubes, chop the garlic. Add water for the broth, even better if you have bought ready-made. As soon as it boils, add one soup cube, when it is absorbed set aside. Add the diced bacon with little olive oil to the pan — fry until it becomes transparent to low moderate heat, stirring occasionally. Now add minced garlic with chili pepper, as soon as it smells, add broccoli with leaves, mix everything well. Fry for a 2–3 minutes, then pour 1/2 of the broth, and stir. Season with black pepper to taste. You don't need to add salt, because the broth, bacon, and Parmesan are already salty! Mix the rest of the broth with Philadelphia without lumps and immediately pour over the ingredients, stir everything well again. Let it simmer for about 13 -15 minutes, to low moderate heat. The sauce must thicken and reduce by about half the amount of liquid. Immediately add the 2 spoons of Parmesan cheese, and pasta, stir well for about a 1-2 minutes, and turn off the heat. Serve immediately warm, with adding grated Parmesan cheese. Buon appetito! Creamy Broccoli   with   Orrechete   NOTE: Instead of Philadelphia, you can also use ricotta or sour cream. Chili pepper is optional, you can also skip this step. For 4 servings, duplicate the groceries. Try to consume the rest of the food until the evening. Creamy Broccoli   with   Orrechete   Do you want to try something a little different? Pasta with Broccoli Chicken with Broccoli Braised Chicken Meat with Broccoli and Cauliflower in Italian Way A Quick and Healthy Lunch #creamy #broccoli #with #orrechete #pasta #food #italianfood #italianrecipe #maindish #lunch #delicious #simple #recipe #easyrecipes #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

### Irresistible Jaffa Homemade Dessert Cake Jaffa Homemade dessert cake Jaffa cake is one of my favorites after Reform cake. I saved this recipe from my mom and it is very easy to prepare and requires patience. It consists of sponge biscuit, two different creams, one is vanilla and the other is dark with chocolate and walnuts, combined with Jaffa biscuits, yes 4 levels. If you want, you can do it on two levels, reducing the amount of cream by half. The cake is very delicious and juicy. Follow the recipe. Ingredients : simple total time: 90 min. Ingredients for 1 Bark : 4 egg whites pinch of salt 4 egg yolks 150 g of sugar 1 bag vanilla sugar 50 ml of hot water 50 ml of oil 100 g of ground walnuts 1/2 bag a baking powder/ 6 g 100 g of flour White Cream 1 liter milk 100 g corn starch/ or 100 g flour 100 g granulated sugar 3 bags vanilla sugar/ 30 g Cook thick cream, let it cool then add: 125 g soft butter 1 bag vanilla whipping powder/ 40 g 1/2 orange juice/ filtered Divide filling on 4 equal parts. Dark Cream: 100 ml milk 150 g granulated sugar 200 g ground walnuts 200 g dark chocolate 200 g soft butter and : 450 g Jaffa biscuits — orange layer biscuits 1 orange juice/ filtered For Decoration as desired : chocolate ganache whipped cream Jaffa Homemade dessert cake Processing: Bark : Beat the egg yolks with 75 g of sugar until light and fluffy. Add vanilla sugar, water, and oil and mix briefly. Wash the mixer attachments and dry them well. In another bowl, add egg whites and a pinch of salt, beat with a mixer until foamy. Gradually add the remaining 75 g of sugar and beat until you get solid snow. Gradually add the beaten egg whites to the beaten egg yolks and gently mix with a spatula, until it is uniform. Now gradually add sifted flour mixed with baking powder, mix everything well. At the end, add the ground walnuts and mix it all well again with a spatula. Baking Bark: Bake in a grease mold lined with baking paper, 26 cm diameter, or in oven tray 40×30 cm, to 180 °C for about 20 min. Check with a toothpick. Let it cool, then divide into 2 layers disc. Make another one bark for 4 layers. If you are working in an oven tray, cut it into 2 equal parts and bake the second crust again, which you will cut in half the same way as the first. You can make this cake with also 2 levels, but you must reduce the amounts of cream and glaze in half, but still for me, it's more beautiful when there are more levels! White Cream : Pour the starch into a small saucepan and gradually add the milk, mixing with a whisk until it is uniform and without lumps. Gradually add the rest of the milk, sugar and vanilla sugar, transfer to the stove and cook until the cream thickens and the cream becomes uniform. When the cream has become thick, turn off the heat and leave the cream to cool completely. After the cream has cooled, add butter, powdered vanilla cream, and orange juice to the cooled cream, mix everything well until uniform. (If you want, you can add 1/2 a grated orange peel). Divide the cream into 4 parts. Set aside. Dark Cream: Beat the butter and sugar until foamy, melt the chocolate with the milk over low heat or in the microwave. Grind the walnuts finely. Add the walnuts to the mixed butter and sugar and pour over the melted chocolate, mix everything well, until uniform. Set aside. Assemble cake: Cut the baked and cooled crust into two equal discs. You should get 4 crusts. Place the first crust on a decorative tray. Spread with 1/4 of the vanilla cream and smooth it out well. Dip the Jaffa biscuit part in the orange juice and place it on the white cream, side by side, with the chocolate part facing you. Spread 1/4 of the vanilla cream over the biscuits and spread and level them nicely. Then place the second layer crust on top and add the entire chocolate filling, spread and level them evenly. Add the third layer crust and repeat with 1/4 of the vanilla, then the biscuit dipped in orange juice, then the vanilla filling again. Place the fourth crust and press down lightly. I covered the top of the cake and around with the rest of the dark cream. I had almonds at home, so I pureed them over the filling according to my taste. Put the cake in the fridge to cool 2–4 hours. Make a decoration of chocolate ganache and sweet cream or whipped cream of your choice. Buon appetito! NOTE: You can also decorate around the cake with Jaffa biscuits, like I did, I used almonds for top too. You can pack this kind of cake in the freezer if you want in special curries with a lid for up to 2 months. Take out the stake the day before consumption and transfer in a fridge. Do you want to try something a little different? Stump Cake Capri Cake Wheat cake Gabon Cake Napoleon Cake, Russian Cake #jaffa #cake #dessert #food #chocolate #vanilla #cream #layers #delicious #simple #recipe ##holidayrecipe #jaffabiscuits #walnuts #easybaking #serbianfood #serbianrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Karadjordje Steak Filled with Ripe Cream and Bacon Delicious and juicy Karadjordjeva steak — a Serbian traditional dish stuffed with ripe cream and bacon, sesame gives a special flavor. You must try. Follow recipe. Ingredients : very easy, total time: 45 min., 3 persons 300 g of beef/ or pork fillet Fill: ripe cream to taste 100 g bacon/ cut into thin slices For Frying: 100 g flour 2 eggs 80 g breadcrumbs/ or ground pretzels salt and pepper to taste 50 g sesame seeds Karadjordje Steak Filled with Ripe Cream and Bacon Preparation : Beat the meat to both side lightly, season with salt and pepper to taste. Apply cream, put the bacon cut into thin slices and rolls lengthwise. Push the ends inside. Wrap the rolled steak in flour, then in scrambled eggs with little salt, and finally in breadcrumbs mixed with sesame, you can repeat the procedure so that the rolled steak closes your sides well. Use toothpicks if necessary! Fry in a little more oil. Fry each side 5–7 minutes on moderate lightly heat. It is ready when it turns nicely brown on all sides. You can serve it with tartar sauce, french fries, boiled and spicy potatoes, as well as with vegetables. Buon appetito! #karadjordje #steak #serbian #food #taratar #sauce #recipe #food #blogger #tasty #ripe #cream #bacon #delicious #traditional #serbian #meal Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Soft Donuts Sweet or Salt Phenomenal soft donuts are quickly made and eaten, they can be eaten salty and sweet. Follow recipe. Ingredients: simple, total time: 60 min. 500 ml of lukewarm water 700 g of soft flour 1/2 cube of fresh yeast/22 g 1 teaspoon sugar 5 Tablespoons batter oil 1.5 teaspoons of salt frying oil (deep-frying) Soft Donuts Sweet or Salt Preparation : Put yeast, lukewarm water, oil, sugar in the large plastic container. Mix a little by hand, add flour but not all, a little more than half of the total amount. Add it only now, not directly to the yeast because it will grow weaker. Knead a smooth dough. Flour a little hand and dough. Knead lightly and superficially, just to form a soft ball of dough. If it sticks to your hands, add a little more flour and knead lightly. Let the dough rise for 15 minutes for the dough to rise a little. Flour the work surface well, mix the risen dough lightly with a little flour. Shake on a table, shape the dough into a ball and roll it out with a rolling pin. Not too thin and do not press hard with a rolling pin so that the holes in the dough do not stick and air does not come out. From the dough, cut soft and large shapes as desired and leave them for about 10 minutes. You will cut the dough easier if you occasionally apply flour on the knife. Heat the oil, dip your fingertips in the flour each time so that they make do not stick. It is also important that you take them very lightly, without pressing, because they will flatten and half of the holes will disappear from them. Put in hot oil, the upper side goes down first. When well browned, turn the other side to brown. Remove to a kitchen towel to drain. You can eat with jam or cheese, how wish you like. 2. Recipe Donuts 400 g flour 3 egg yolks 400 ml of warm milk 15 g of fresh yeast 1 tsp sugar 1 tsp salt 300 ml oil The only thing here is that you put the yeast in warm milk with a drop of sugar and a spoonful of flour. After 15 minutes, put it in a deep dish and add the rest of the ingredients, adding the flour gradually. Making the dough is the same as in the first recipe. The preparation method is similar to the first recipe Enjoy in bites! #food #doigh #mekike #donuts #salty #fritters #appetizers #pastries #delicious #breakfast #recipe #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena #serbian #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Scrambled Eggs with Paprika and Bacon Scrambled eggs with paprika and bacon Enjoy a nutritious and protein-rich breakfast featuring paprika and bacon. This meal is both simple and quick to prepare. Please follow the recipe for details. Ingredients : simple, total time: 10 min., 1 serving 2 eggs 1 Tbsp of Philadelphia 1/3 green pepper 25 g bacon diced 1/3 tsp salt/ or to taste 1 Tbsp Olive oil EVO Scrambled eggs with paprika and bacon Preparation : In a deep plate, beat the eggs, add salt and a spoonful of Philadelphia, mix everything well with a wire. Wash the pepper, cut into 1/3, remove the seeds and cut into cubes. Cut the same bacon into smaller cubes. Heat the oil on low to moderate heat. Add the bacon and fry until it becomes transparent, immediately add the peppers and mix. Fry for about 2–3 minutes, when the bacon has become crispy, add the beaten eggs and mix everything well. The eggs are ready when everything is combined and there is no excess liquid. Turn off the heat and immediately serve in a plate. Buon appetito! NOTE: The recipe is for one serving, increase the ingredients accordingly, there is you. If there are 4 of you, x4 groceries. Do you want to try something a little different? Avocado with Egg Old Buns Soft as a Soul Ham and Eggs English Breakfast Omelet with Leek leaves Omelet with Leek and Sausages Omelet Panzerotti for 10 minutes #Scrambled #eggs #paprika #bacon #breakfast #dinner #simple #delicious #healthy #recipe #food #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

## Oven-Baked Skinless Pork Knuckle Recipe Pork Knuckle without the skin, baked in the Oven Knuckle without skin served with sauerkraut offers a light and flavorful option, perfect for New Year's and Easter celebrations. The knuckle is marinated and conveniently packaged in a hermetically sealed container with collagen, ensuring a quick and easy preparation process. The sauerkraut is pre-chopped and available in a jar, requiring thorough rinsing and seasoning before use. Let's prepare this delightful dish together by following the recipe. Pork Knuckle without the skin, baked in the Oven Ingredients : simple, total time: 70 min. 2-3 serrvings 2 pork knuckle without skin/ already boiled water for boiling/ filtered 1 tsp red ground paprika 1 clove of garlic / cut into leaves little olive oil EVO for spread knuckle Sauerkraut : 1 jar sauerkraut/ shredded — 1 kg black pepper to taste 10 peppercorns 2 tsp allspice red ground paprika 80 ml Olive oil 2 bay leaves Pork Knuckle without the skin, baked in the Oven Preparation : Take the knees out of the package and put them in a large pot together with the collagen and cover with water. Cook on low moderate heat, leave it for another 13 minutes after boiling. After the spinning time, put the knees on a plate and strain the liquid, discard the fat. You will need approximately 250 ml of liquid. Let it cool. Take a fireproof bowl, mine is 33×20 cm, you can use a larger one and grease it with oil with the help of a brush. Rinse the sauerkraut several times under running cold water. Put the sauerkraut in an ovenproof dish and sprinkle with paprika evenly over the entire surface, add peppercorns, black pepper to taste, pour over olive oil and mix well with a fork so that the ingredients are evenly distributed. Add a bay leaf to the top of the sauerkraut and set aside. Turn on the oven to 180 °C. While you wait for the oven to heat up, season the knuckles. Make cuts in the knuckle and add a leaf of garlic, coat the knuckles with oil, then coat with allspice(red ground paprika) on all sides. Place the knuckles on top of the sauerkraut, pour the 180 ml liquid to the container that you have already filtered. Bake in a preheated oven for about 40–45 minutes. After 20 minutes, turn the knuckles, stir sauerkraut and pour liquid as needed, bake until the end. Serve immediately warm with the addition of mustard and horseradish. Buon appetito! Pork Knuckle without the skin, baked in the Oven NOTE: You can serve baked potatoes with this dish, see the recipe here. Keep the rest of the food covered in a cool place, it can also be on the terrace. Do you want to try something a little different? Pork Knuckle with Cabbage Stew and Potatoes Lena Pork Shank with baked Potatoes and Sauerkraut Pork Skewers Pork Skewers Roast Pork with Crispy Crust Lena Roast Pork with skin #porkknuckle #shank #sauerkraut #withoutskin #easycooking #maindish #lunch #dinner #food #baking #oven #easybaking #delicious #holidayrecipies #Christmas #Easter #holidays Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Delicious Brussels Sprouts with Savory Pancetta Brussels sprouts with Pancetta Enjoy the delightful and flavorful Brussels sprouts prepared in a straightforward and efficient manner. In this recipe, I have paired these vegetables with bacon-pancetta and Parmesan, simmering them briefly until tender. I am confident you will appreciate this side dish, as it is both nutritious and rich in essential vitamins and proteins. It can be served either as a side dish or as a salad. Follow the recipe for details. Brussels sprouts with Pancetta Ingredients : simple, total time: 30 min. 2 servings 2 Tbsp Olive oil EVO to taste 50 g bacon/ diced 1 shallot/ or 1/2 small red onion-finely chopped 300 g Brussels sprouts/ cut in half 1 clove of garlic/ optional 250 ml vegetable broth salt and pepper to taste 1 full Tbsp Parmesan cheese for sprinkle Brussels sprouts with Pancetta Preparation : Wash the Brussels sprouts and remove the first layer and a small part of the stalk, cut them in half. Cut the bacon into small cubes or small strips. Finely chop the shallot. Pour the olive oil into a saucepan over low-moderate heat. Add diced bacon and fry until transparent. Now add the shallot to the pan and fry for about 1-2 minutes until it becomes transparent. Add the Brussels sprouts, so that the cut is on the bottom of the pan, fry for about 3–5 minutes until they are golden brown. Turn them over and fry for the same amount of time, pour over the broth, add a pinch of salt and pepper, cover pan. Cook about 20 minutes to low moderate heat, until the liquid almost evaporate. Stir occasionally. Towards the end, sprinkle with a grated Parmesan. (there must be a little sauce). Put out the fire. Serve immediately with some addition or any meat. Buon appetito! Brussels sprouts with Pancetta NOTE: If you are a fan of garlic, you can chop it finely and add it before the broth. This is a very simple and delicious healthy side dish that goes well with all kinds of dishes. You can eat it hot or cold as a salad. Keep covered in the refrigerator for up to 2 days. Do you want to try something a little different? Brussels sprouts Boiled Brussels Sprouts Brussel Sprouts with Bacon-Paprika and Hazelnuts Soft Beef chops with Potatoes and Brussels sprouts Salmon Steaks with Brussels Sprout and Mixed Salad Lena Complete lunch Beef soup with Vegetables #brusselsprouts #pancetta #bacon #Parmesancheese #fried #sidedish #salad #food #simple #recipe #easycooking #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Mastering the Art of Pan-Fried Scallops Pan-fried Scallops Today, I will demonstrate how to prepare fried scallops using a touch of olive oil, accompanied by a sauce and a hint of wine. These scallops are exceptionally delicious and tender. Typically served as an appetizer before the main seafood course, I find them irresistible and make this dish at least once a month to indulge my cravings. The preparation is both quick and straightforward. Please follow the recipe. Pan-fried Scallops Ingredients : simple, total time: 15 min., 2 serving 8 scallops 50 ml white wine 1/2 bunch of parsley/ finely chopped 1 big cloves of garlic/ minced 40 ml Olive oil EVO to taste 1 lemon/ 1/2 juice and slices for serving salt and black pepper to taste Pan-fried Scallops Preparation : First, you will start by cleaning the scallops, by using a small knife to separate the mollusk from the shell Remove the black part with a small, sharp knife. Then wash them under cold water and let them dry in a colander. When the scallops have dried, heat the 2 spoon of olive oil over low, moderate heat in a non-stick pan. In a small bowl, mix lemon juice, chopped garlic, olive oil, parsley and add a little salt. Pour this mixture and fry for a few seconds, as soon as the garlic smells, add mollusks and fry each side about a minute and half, with seasoning of black pepper and little salt. Pour white wine — simmer 5 minutes until the alcohol evaporates. Remove from the heat. Now you can decorate your scallops with chopped parsley, by returning each mollusk to the shell. I didn't do that, I put them baked like that directly on a serving plate. Pour the sauce from the pan and sprinkle with chopped parsley to taste. Serve as an appetizer with slices of lemon and green leaves lettuce, 4 scallops going for 1 per person. Buon appetito! Pan-fried Scallops NOTE : Due to the special preparation, these scallops can be prepared earlier and washed and stored on paper in the refrigerator before preparation. If you think that some of your guests or guests do not like garlic, you can leave it out of the recipe. Cooked or fried scallops can be stored in the refrigerator for up to 2–3 days, sealed in a box. Do you want to try something a little different? Grilled Scallops in Sauce Venetian Scallops Baked Scallops in the Oven with Crumbs Scallops au gratin with Pomelo #pan #fried #scallops #food #appetizer #seafood #delicious #simple #fast #quick #recipe #easycooking #blog #foodblogger #foodie #foodies #foodlover Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like

## Deliciously Sweet Apple and Pear Pie Recipe Apple and Pear Pie Lena This is a cherished recipe for apple and pear pie. If you're inspired to create something delightful, here is the recipe. The pie is both delicious and tender. Please follow the instructions. Ingredients: simple, total time: 80 minutes. 300 g of flour 4 eggs 150 g of sugar 100 ml milk 150 ml of oil or melted butter 3 apples 2 pears 1 lemon zest grated 1 bag of vanilla sugar/ 10 g 1/2 baking powder/ 5 g 1 teaspoon cinnamon Apple and pear pie Lena Preparation: Turn the oven to 180 degrees First, peel the pears and apples, cut the pears into cubes, and leave the apples for decoration, and cut them into thin slices. You can pour lemon juice over them so that they do not turn yellow. Then whisk the eggs and sugar add the lemon zest, vanilla sugar, cinnamon, and milk. Mix it well, then mix the flour and baking powder in another bowl and then pour into the bowl where the other ingredients are. Mix all that well, the mass must be thick. Put the diced pears in the dough. You can also cut the almonds if you like, some 50 g. I didn't put them on. Take a 26 cm round mold and put the baking paper on the mixture and arrange the apple slices in a circle like clockwise. Put the cake to bake at 180 °C for 30–40 minutes. Check the dough with a toothpick. Buon appetito! Apple and Pear Pie Lena NOTE: Keep the cake in a special box with a lid at room temperature for up to 3 days, covered. Do you want to try something a little different? Fast Apple pie Juicy Apple Pie Auntie's Lazy Apple pie Grandma Apple Lazy pie Lazy Pie of Apple and Walnuts Lena Apple Walnuts Tart #Apple #and #Pear #Pie #Lena #food #dessert #cake #simple #delicious #soft #recipe #oven #dessertlover #cakelover #foodie #foodblogger #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Deliciously Tender Beef Chops with Savory Sides Soft Beef chops with Potatoes and Brussels sprouts Enjoy a delightful and comprehensive lunch prepared in just 40 minutes. Experience tender beef schnitzel marinated in wine, enhanced with herbal seasonings for an exceptional flavor, accompanied by a side of potatoes and Brussels sprouts. This meal is both quick and simple to prepare. Please follow the recipe. Soft Beef chops with Potatoes and Brussels sprouts Ingredients : simple, total time: 40 min 4 servings For Veal Chops : 4 big veal chops 1 tsp dry spice Vegeta salt and pepper to taste 1. 5 tsp thyme/ or rosemary to taste 160 ml dry white wine 3-4 Tbsp oil for frying For Brussels sprouts: 500 g Brussels sprouts/ whole washed and boiled then cut in half 2–3 cloves of garlic/ minced water for cooking salt and pepper to taste 4 Tbsp Olive oil EVO to taste 2 Tbsp apple acid vinegar/ or to taste For Potatoes: 4 medium potatoes/ cut into slices salt to taste 1 tsp dry spice Vegeta 1 full tsp rosemary:/ or to taste 3 Tbsp oil for frying 150 ml water/ or as needed Sautéed Veal Fillets with Mushrooms Preparation : Prepare all the ingredients as described above. First you will start from Brussels sprouts. Preparation Brussels sprouts : Wash the brussels sprouts well and leave them in a colander. Put water and a little salt in a small pot. Cook on moderate heat, when it boils, add the cabbage and cook for another 10 minutes. Strain the sprouts and let them cool. Preparation potatoes: Peel the potatoes and clean them of impurities, then wash them and cut them into smaller slices. Dry them well with kitchen paper then season them with rosemary, Vegeta dry seasoning and salt to taste. Pour the oil into a small pan and wait for it to heat up on moderate heat. Add the potatoes, fry them for about 10–15 minutes, turning occasionally, then add water gradually until the potatoes are soft. As soon as the potatoes have softened, and liquid evaporated, turn off the heat and put them in a bowl and cover. Preparation Veal chops : Prepare the beef chops by first seasoning them (salt, pepper, Vegeta dry seasoning and thyme only put on one side). Beat them slightly with a meat handle and put them on hot oil. Fry them on both sides until they turn brown. As soon as they are browned on both sides, add the wine, wait for the alcohol to evaporate for about 5 minutes, add a little water to make a nice sauce, cook for another 1–2 minutes, turn off the heat. Now cut the Brussels sprouts in half, put them in a salad bowl, season with olive oil, vinegar, salt, pepper and add chopped garlic, mix everything well. Pour the hot and nicely arranged dish into plates, pour the sauce over the chops. Buon appetito! Soft Beef chops with Potatoes and Brussels sprouts NOTE: Keep the rest of the food covered in the refrigerator for up to 2 days. Do you want to try something a little different? Soft Veal Chops with Peas Fried Veal steak Veal Medallions with Mushrooms Sautéed Veal Fillets with Mushrooms #soft #veal #chopes #potatoes #brusselsprouts #maindish #sidedish #food #lunch #simple #recipe #delicious #easycooking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Discover the Delight of Italian Panettone Dessert Pannetone - Italian Dessert Panettone is a traditional Italian sweet bread typically prepared during Christmas and other festive occasions. It is highly popular in Italy, where it is available in stores throughout the year. The classic version is made with candied dried fruits and raisins, although variations exist, including those without any additions or with chocolate, catering to diverse preferences. Below is an excellent recipe, allowing you to customize it to your liking. Pannetone - Italian dessert Ingredients for the Pannetone: 50 g Manitoba flour 3 g Fresh brewer's yeast 1 tsp Malt or honey or sugar 30 ml whole milk at room temperature For the first dough 25 g Manitoba flour 110 g flour 00 4 g fresh brewer's yeast 85 g Eggs 40 g sugar 45 g soft butter 45 g For the second dough 75 g flour 00 53 g eggs 30 g egg yolks 50 g sugar 45 g Butter 1 lemon zest 1 vanilla bean 20 candied orange 20 g candied citron 60 g raisins pinch of salt To cover Panettone butter Pannetone - Italian Dessert To prepare the panettone, first start with the biga: In a bowl, pour the flour, the crumbled brewer's yeast, the malt, and the milk at room temperature Mix first with a spatula, then transfer to a surface and knead with your hands. You will need to get a compact dough. Put it back in the bowl, cover with cling film and let it mature for an hour at room temperature, then transfer it to the fridge for 12 hours. After 12 hours, resume the matured chariot, do not worry if it has not grown very much. Transfer it directly to the bowl of a planetary mixer, add the 00 flour. After 12 hours, resume the matured chariot, do not worry if it has not grown very much. Transfer it directly to the bowl of a planetary mixer, add the 00 flour, and Manitoba flour. Also add the fresh brewer's yeast, always crumbled, and sugar. Mount the hook and start the planetary mixer at low speed. Then slowly add the previously beaten eggs, a little at a time, let the machine work for a few minutes until the dough is strung. Only at this point can you add the butter. The butter should be at room temperature, and you need to add one piece at a time. Let the dough absorb each piece of butter well before adding more. You can help yourself with two teaspoons, it will be easier to put the butter in the mixer. Knead again until the dough is strung again. Stop the machine and with a tarot transfer the dough to a work surface. Now give some folds to the dough (slap & fold). You will have to lift it, slam it on the top, stretching it and folding it back on itself. Repeat this operation a few times, until you find that the dough is smoother and more taut. Form the dough in a ball and transfer it to a bowl, cover with cling film and let it rest for an hour at 26-28°, then transfer to the refrigerator for 12 hours. If you do not have such a high temperature at home, heat some water in a saucepan, then transfer it to the base of your oven and place the panettone dough inside as well. This will create a very effective home leavening chamber. Pannetone - Italian Dessert How to prepare the second dough: Take the 1st dough from the fridge, leave it at a temperature of 26–28 ° for 2 hours. In the meantime, take the raisins, first rinse them well and then put them to soak, when it is rehydrated squeeze it well and keep it aside. Transfer the leavened dough to the bowl of the planetary mixer, then add the flour and the sugar. Add previously beaten eggs, egg yolks, vanilla pod seeds and the grated lemon zest. Mount the hook and run the planetary mixer at low speed. While turning, add the salt. Let the machine work, it will take a few minutes until the dough is well strung on the hook. Now you can add the soft butter, as done in the first dough, remember that it is important to add one piece at a time, waiting for it to be well absorbed before adding more. Help yourself with two teaspoons, it will be easier to add it. Let the machine work, always at low speed, and in the meantime take care of the candied fruit. Transfer the candied orange onto a cutting board and cut it into cubes, then do the same thing with the cedar. As soon as the dough is well strung, pour the candied fruit and the raisins into the planetary mixer. Start the machine again, always at low speed, to incorporate the candied fruit and raisins. Wet your hands and remove the dough from the hook and with a tarot transfer the dough onto the work surface. Give the dough the slap & folds as in the first dough, lift it and fold it on itself, in this way it will become more tenacious. If he seems clingy and nervous, let him sit for a couple of minutes. Then using the tarot form dough in the ball , in order to obtain a spherical shape, and transfer it to a bowl. Cover with film and let it rise for another 2 and a half hours at 26-28 °C. When it reaches 2 cm from the edge of the mold, then leave it in the fresh air for half an hour so that a crust forms on the surface. Then use a sharp blade and make a cross in the center of the panettone. Place a small piece of butter in the center of the cross and bake in a preheated static oven at 175 ° for 50 minutes. Place the panettone on the lowest shelf of the oven, and after 5 minutes place another dripping pan on the top shelf. In this way, the panettone will not burn. At this point, take it out of the oven, and skewer it with two steel skewers long. Turn it over, balancing it on two jars or two pots of the same height. Let it cool for 6 hours, then turn it upside down. You can serve cake when is cold. Enjoy! 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