Search Results

##Deliciously Juicy Oven-Baked Potatoes Juicy baked Potatoes from the Oven A wonderful oven-baked potato is a delightful culinary creation that offers a perfect balance of textures—crispy on the outside and soft on the inside. This dish not only serves as a comforting side but also stands out as a versatile component of any meal. You can combine this delectable potato with a variety of meats such as succulent roasted chicken, juicy steak, or even flaky fish, making it an ideal companion for any protein you choose to serve. Juicy baked Potatoes from the Oven Ingredients: simple, total time: 60 min., 4 servings 6 medium potatoes/ sliced on rings Olive oil EVO to taste 1 tsp oregano/ or rosemary salt and pepper to taste 2 tsp red ground paprika 1 tsp garlic powder 1 tsp bio dry spice Vegeta Dressing: 2 Tbsp sour cream/ or Philadelphia 1 egg 100 ml milk 1/2 tsp oregano salt to taste and 1 mozzarella/ or other melted cheese, as you like between potatoes - optional Juicy baked Potatoes from the Oven Preparation: Peel the potatoes, remove any impurities, and wash them thoroughly. Slice the potatoes into thin rings. If the rings are large, cut them in half, then place them in a bowl. Cook the potatoes in a pan for approximately 7-10 minutes, then drain them well. Add all the dry ingredients and herbs, along with salt and pepper to taste, and drizzle with olive oil. Mix thoroughly. In a separate bowl, combine the egg, cream, and 100 ml of milk, and whisk together. Season lightly with salt, pepper, and oregano. Grease a 20 x 20 cm baking dish and add the seasoned potatoes. Optionally, you may add chopped mozzarella between the layers. Pour the dressing over the potatoes and mix. Optionally, you may grate cheese over the top. Bake in a preheated oven at 180°C for approximately 35-40 minutes. Serve warm with a variety of meats or fish. Buon appetito! Juicy baked Potatoes from the Oven NOTE: Keep the rest of the potatoes covered in the refrigerator for up to 2 days. Heat in the oven or microwave. Do you want to try something a little different? Boiled Potatoes Roasted Potatoes Potato Salad Mashed Potatoes Roasted Potatoes in Paprika #juicy #baked #potatoes #oven #simple #tecipe #sidedish #lunch #addition #delicious #easyalong #food Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Top Recipes for Plasma Filling The Best recipes for Plasma filling Here are practical tips for preparing optimal plasma biscuit cream for your child, tailored to the type of cake or sweet pastries you are making. The preparation process is straightforward and quick, resulting in a perfectly creamy texture. To enhance the flavor, consider incorporating candied fruit, nuts, fresh fruit, or chopped chocolate into the cream. The preparation process is straightforward and quick, resulting in a perfectly creamy texture that is both delicious and appealing. Understanding Plasma Biscuit Cream Plasma biscuit cream is a versatile filling that can elevate various desserts, making them more enjoyable for children and adults alike. This cream serves as a delightful addition to cakes, pastries, and even as a standalone treat. The key to achieving the best results lies in the balance of ingredients and the method of preparation. Step-by-Step Preparation Process 1. Gather Your Ingredients - Start with high-quality ingredients to ensure the best flavor and texture. You will need fresh cream, sugar, and any additional flavorings or mix-ins you desire, such as vanilla extract or cocoa powder. 2. Whipping the Cream- Begin by chilling your mixing bowl and beaters in the refrigerator for about 15 minutes. This step is crucial as it helps the cream whip more effectively. Once chilled, pour in the fresh cream and add sugar to taste. Using an electric mixer, whip the cream on medium speed until soft peaks form. Be careful not to overwhip, as this can turn the cream grainy. 3. Incorporating Flavor Enhancements- To enhance the flavor of your plasma biscuit cream, consider incorporating candied fruit, nuts, fresh fruit, or chopped chocolate into the mixture. For instance, finely chopped candied oranges or cherries can add a burst of sweetness and color. Chopped nuts, such as almonds or hazelnuts, can introduce a delightful crunch and contrast in texture. If using fresh fruit, ensure it is finely diced to avoid overwhelming the cream's consistency. 4. Mixing Techniques - Gently fold in your chosen mix-ins using a spatula. This technique preserves the lightness of the whipped cream while evenly distributing the additional flavors throughout the mixture. Aim for a uniform consistency without deflating the cream. 5. Taste and Adjust - Before using the cream, taste it to ensure the flavor is to your liking. You may want to add more sugar or a splash of vanilla extract for an extra layer of flavor. Application Ideas You can use the plasma biscuit cream in various ways. Spread it generously between layers of cake, pipe it onto cupcakes, or use it as a filling for sweet pastries like éclairs or cream puffs. It can also serve as a delicious dip for fresh fruits, making it a fun and interactive treat for your child. Storage Tips If you have leftovers or wish to prepare the cream in advance, store it in an airtight container in the refrigerator. It is best consumed within a couple of days for optimal freshness and texture. Before serving, give it a gentle stir to restore its creamy consistency. By following these practical tips and incorporating your child's favorite flavors, you can create a delightful plasma biscuit cream that will not only enhance your baked goods but also bring joy to your child's dessert experience. The Best recipes for Plasma filling Classic creamy Filling: Beat 250g of mascarpone or Miller cheese with 100g of powdered sugar, then mix in 200g of ground plasma and a little milk as needed to make the mixture compact. Chocolate Plasma Filling: Mix 100g of cooking chocolate into warm 200ml of sweet cream, then add 250g of ground plasma. Quick filling with Butter: Whip 125g of butter with 100g of powdered sugar, add 200g of plasma and 50-100ml of milk to combine. How to use puff pastry filling: Strudel/Rolls: Spread puff pastry with filling, roll up, brush with egg and bake at 200°C until golden brown. Tart/Pie: Press the filling into the mold over the baked puff pastry and place fruit on top. Crempita style: Bake puff pastry stretched thin (pricked with a fork), then fill with plasma cream between the crusts. Enjoy! The Best recipes for Plasma filling NOTE: If the filling is too thick, add a little more milk; if too thin, add ground plasma. If you add eggs to the cream, you should know that you will shorten the shelf life of this cake to 3 days. You can store the filling in the refrigerator covered with plastic wrap for up to 1 day. Do you want to try something a little different? Cream Pie Simple Pastry Vanilla Cream Coffee Cream Dessert Cream Custard Cream Chocolate filling for cakes Creamy Hazelnut Cak Tree Stump Cake with Hazelnut Cream Chocolate-Hazelnut cake #thebestrecipes #plasmafilling #cakes #dessert #cake #pastry #creamy #easyrecipes #simple #recipe #food Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Fresh and Flavorful: Zucchini and Brussels Sprouts Salad Zucchini and Brussels sprouts salad This zucchini and sprouts salad can be enjoyed immediately, but if you prefer, you can let it sit for a few minutes to allow the flavors to meld together further. It pairs wonderfully with grilled chicken, fish, or can be served alongside a hearty grain dish for a more filling meal. In conclusion, this quick and easy zucchini and sprouts salad is not only a feast for the eyes but also a nutritious addition to your meal repertoire. With just a handful of fresh ingredients and minimal preparation time, you can create a vibrant dish that is both satisfying and healthy. Enjoy your culinary creation! Zucchini and Brussels sprouts salad Ingredients: simple, total time: 25 min, 2 servings Olive oil EVO to taste 2 zucchini/ cut into rings 8 Brussel sprouts/ quartered 2 cloves of garlic/ minced salt and pepper to taste 150 ml broth/ or water Zucchini and Brussels sprouts salad Preparation: Sauté the chopped garlic in a pan with a small amount of olive oil for approximately 20 seconds. Incorporate the chopped zucchini and quartered Brussels sprouts. Sauté for a few minutes, then add the broth, ensuring the ingredients are well combined. Allow to simmer until the vegetables are tender and the liquid has evaporated. Plate the dish and garnish with grated Parmesan or Pecorino cheese. Buon appetito! NOTE: Keep the rest of the salad covered in the refrigerator. Do you want to try something a little different? Summer salad Pepper Salad Potato Salad Simple spring salad Seafood Salad Octopus Salad Shop Salad Healthy Beetroot Salad #zucchini #brusselsprouts #fried #salad #healthyfood #simple #recipe #delicious #easy #easy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Creative Uses for Leftover Thin Pie Crusts What to do if you have excess thin pie crusts left over? On multiple occasions, I find myself with leftover thin crusts after preparing pies or cakes. I have developed a simple and efficient recipe to create a delightful pie using two crusts, perfect for breakfast or dinner. Below is the recipe to utilize these crusts effectively. Please follow the instructions. What to do if you have excess thin pie crusts left over? Ingredients: simple, total time: 30 min. 4 servings 2 thin crust/ torn 2 eggs/ scrambled 100 g Philadelohia cheese/ or other Greek feta, crumble cheese 1 tsp salt 150 ml yogurt 60 ml oil 3 g baking powder 2. 5 full Tbsp wheat flour/ or corn flour 20 cm round baking dish What to do if you have excess thin pie crusts left over? Preparation: In a deep bowl, add the eggs, beat with salt, add cheese and oil and mix again until the mixture is uniform. Add the torn crust, flour and baking powder to it, mix it all well and combine. Transfer to an oiled round baking dish and flatten. Bake in a preheated oven at 200°C for about 25 minutes. Serve the finished pie with yogurt or sour milk. Buon appetito! What to do if you have excess thin pie crusts left over? NOTE: Keep covered in the box at room temperature for the first day, then transfer to the refrigerator. Do you want to try something a little different? Simple Cheese Pie Roll Cheese Pie- Gibanica Cheese Pie recipe, the best recipe Gibanica Salty Cheese Pie Gibanica Serbian Traditional Pie Lena Quick Puff pastry Pie with Cheese Quick Puff pastry Pie with Cheese #howto #thincrust #made #pie #economicrecipe #breakfast #dinner #simple #recipe #delicious #saltypastries #appetizer Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Crispy Chicken Fillets with Creamy Sauce: A Delicious Duo Crispy Chicken fillets with creamy Sauce These chicken tenders are warm and crunchy on the outside, and juicy and tender on the inside. They pair excellently with this sauce, which enhances the enjoyment of each bite. Today, I decided to prepare them and added a remarkable sauce that imparts an amazing flavor to these chicken pieces. Accompanying the crispy chicken, I selected French fries, though you can also pair it with mashed potatoes, vegetables, or a salad. Suitable for all occasions, the preparation is both quick and straightforward. Please follow the recipe. Crispy Chicken fillets with creamy Sauce Ingredients: simple, total time: 30 min., 4 servings 770 g chicken breast/ cut in small fillets 1 tsp of salt 1/2 tsp black pepper 1 tsp red ground paprika 1/2 tsp garlic powder 1/2 tsp onion powder 120 g of flour 2 large eggs 2 Tbsp milk 160 g ground cornflakes Vegetable oil for frying 2 Tbsp fresh parsley/finely chopped, for garnish, as you like Creamy Honey Mustard Sauce 80 g mayonnaise 2 Tbsp mustard 1 tsp of honey 1 Tbsp lemon juice 1 tsp smoked ground paprika salt to taste For Serving French fries Extra dipping sauce Crispy Chicken fillets with creamy Sauce Preparation: Wash the chicken breast and clean it from bones and cartilage. Separate the chicken breast and cut into smaller fillets. Take 2 shallow plates and 1 deep plate and line them up. In the first shallow plate, mix flour with salt and black pepper. In the second deep plate, whisk the eggs and milk until smooth. In the third shallow plate : mix the crumbs with paprika, garlic powder, onion powder, and the remaining salt and pepper. Roll each chicken fillet in flour first and shake off the excess. Dip it in the egg mixture and let the excess drip off. Then press it into the breadcrumb mixture, rolling it well. Press lightly so the crumbs really stick. This will give you that thick, crispy crust. Arrange the breaded fillets on a plate while you finish with the rest. In a large pan, heat about 200ml of vegetable oil. Fry the chicken in batches, 4 pieces each time. Fry for 3–4 minutes per side, until the tenders are golden brown. Transfer to a paper towel-lined plate to drain. Meanwhile, mix all the ingredients for the sauce. Serve warm with French fries with sauce. Buon appetito! Crispy Chicken fillets with creamy Sauce NOTE: You can leave half of the chicken covered with plastic wrap for tomorrow, so you can marinate them tomorrow. You can add breadcrumbs to the ground cornflakes if you like less crunchy. You can add some spicy ingredients to the sauce if you like it spicy. If you like tomato-flavored sauce, add some ketchup. This sauce is made by to my taste and goes very well with chicken meat prepared this way. Be sure to cover the marinated meat and store it in the refrigerator until tomorrow. Do you want to try something a little different? Chicken bombs Crispy Chicken Simple Chicken Skewers Simple Chicken Skewers Chicken with Shiitake and Bamboo Chinese Fried Chicken Chicken Kebabs- Čevapčići Chicken Nuggets Oven-baked Chicken stew Tuscan fried Chicken Bites Fried soft Chicken cutlets Chicken in Saffron sauce, my way Chicken Kebab in Bacon Chicken Fritters in Oven Crispy Chicken fillets with creamy Sauce #crispy #chicken #fillets #creamy #sauce #delicious #tasty #food #maindishes #lunch #meal #simple #easy #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Savory Delight: Cheese Pie with Bacon Cheese pie with Bacon If you enjoy burek or savory pies, this recipe is perfect for you. It features a delightful, juicy, and crispy cheese and bacon pie, with the option to substitute with dry pork neck. This pie is ideal for breakfast or dinner and pairs well with yogurt, kefir, or sour milk. The preparation is quick and straightforward. Simply follow the recipe. Cheese pie with Bacon - Gibanaca Ingredients: simple, total time: 55 min. 8 servings 500 g thins crust 400 g Greek feta cheese/ mashed 1 tsp salt/ or to taste 4 eggs 200 ml yogurt 5 g baking powder 250 g meaty bacon/ or pork dry neck cut into cubes and fried 50 ml oil 150 ml mineral water/ or kefir For Topping: 1 egg pinch of salt 80 ml milk little oil for spread force each crust Cheese pie with Bacon - Gibanaca Preparation: First, prepare the pie filling. Cut the bacon into cubes and fry in a little oil until it becomes crispy. Remove the bacon with a slotted spoon onto a plate lined with a kitchen towel to absorb excess fat. Set aside. In a deep bowl, beat the eggs with salt, then add the mashed Greek cheese, and mix well. Add yogurt, oil and sour water and baking powder mix everything well again. Set aside. Coat a 23 x 38 cm dish with oil with the help of a brush. Remove two crust from the pack and set aside. Place in the middle of both crusts so they overlap a little, and both edges fall outside. Spread with litlle oil, than with 2-3 spoons of filling evenly. Place the second crust over and repeat the process. Place third crust over and pour 4-5 spoons of filling and sprinkle with bacon. Repeat the process until you have used up all the material. Place one of the crusts that you separated, cut on equal cubes and cover with the rest of the filling. Place the back crust on top of that and spread it with a little oil evenly with a brush. Fold with the crust that are outside the pan and tuck each side in with the help of a knife. Beat the one egg with, pinch of salt and 80 ml milk and coat the pie. Swirl the dish a little on all sides to get the filling evenly into each crust. Turn on the oven at 180°C. Wait for it to heat up well. Bake for about 30-35 minutes, until golden brown. Sprinkle finished pie with a little sour water if you want to soften the pie. Cool the finished pie, covered with a clean cloth for about 15-20 minutes. Serve with yogurt, kefir or sour milk. Buon appetito! Cheese pie with Bacon - Gibanaca NOTE: In this pie, I used dry pork neck ham, if you want it to be even richer, you can also add stewed fresh spinach or other greens. Instead of Greek feta, you can use crumbled salty cow's cheese. Instead of sour water, you can add more yogurt or kefir. Keep the pie covered at room temperature. If it's summer time, you can keep it in the fridge. On winter days, I keep the pie covered on the terrace. Cheese pie with Bacon - Gibanaca Do you want to try something a little different? Quick Mess Cheese Pie Decorative Cheese pies Simple Cheese Pie Roll Puff Pastry of Eggs and Cheese Fast Torn Cheese Pie Serbian Gibanica Cheese Pie #cheesepie #bacon #dryporkneck #ham #gibanica #breakfast #dinner #delicious #food #simple #recipe #food #savorypie #serbianfood #gibanoca #serbianrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put a like.

##Indulgent Creamy Pasta with Asparagus and Crispy Bacon Creamy Pasta with Asparagus and Bacon Delicious asparagus cream mixed with bacon and pasta—what a delightful combination that tantalizes the taste buds! This dish not only offers a burst of flavor but also showcases a beautiful blend of textures that elevate your dining experience. The creamy asparagus sauce, rich with the earthiness of fresh asparagus and the savory crunch of crispy bacon, pairs perfectly with the al dente pasta, creating a harmonious balance that is both satisfying and comforting. What makes this recipe even more appealing is its simplicity and speed. In just about 30 minutes, you can transform fresh ingredients into a gourmet Italian meal that is sure to impress family and friends alike. Whether you're looking for a quick weeknight dinner or a special dish for a gathering, this recipe fits the bill perfectly. Let's embark on this culinary journey together by following the recipe step by step! First, gather your ingredients: fresh asparagus, high-quality pasta, crispy bacon, cream, garlic, and a sprinkle of Pecorino or Parmesan cheese for that extra touch of flavor. As we prepare, we'll sauté the bacon until it reaches the ideal level of crispiness, infusing the dish with a smoky richness. Then, we'll blend the cooked asparagus with cream to create a silky sauce that envelops the pasta beautifully. As we cook, the aromas will fill your kitchen, making it impossible to resist the anticipation of this delectable meal. So, roll up your sleeves, and let's dive into the process of creating this scrumptious dish that is not only quick to make but also incredibly satisfying to eat! This meal asparagus cream mixed with bacon and pasta—what a combo! It's super easy and quick to whip up. In just about 30 minutes, you'll have this tasty Italian meal ready to go. Let's make it together by following the recipe! Creamy Pasta with Asparagus and Bacon Ingredients: simple, total time: 35 min., 2-3 servins 300 g Penne Rigatte/ or paccheri Olive oil EVO to taste salt and pepper to taste 8 asparagus 1 clove of garlic/ minced- optional 2 large boiled egg/ or 2 small eggs 200 g pork cheek bacon/ diced 150 ml broth/ or water 2. 5 Tbsp grated Parmesan or Pecorino Creamy Pasta with Asparagus and Bacon Preparation: Begin by preparing the eggs and asparagus. Rinse the asparagus thoroughly and trim the tough ends from the lower stems. Separate the tips, approximately 5-6 cm in length, and set them aside for garnish. Boil the asparagus stalks in salted water for about 10 minutes. You may add the egg, previously rinsed under hot water, to the same pot. Once done, drain them thoroughly. In a blender, combine the chopped asparagus stalks with the chopped egg, a suitable amount of liquid or broth, grated Pecorino or Parmesan cheese, garlic as you like, and 50 ml of olive oil. Blend until you achieve a smooth cream. Leave the cream in the blender for later use. Cook the pasta al dente according to package instructions. Simultaneously, fry the bacon in a small amount of oil until golden brown-crispy. Place the bacon on a plate lined with baking paper to drain. Sauté the asparagus tips in olive oil over low to moderate heat for a few minutes until they soften. Remove from the pan and set aside. Transfer the prepared cream to a frying pan, pour rest of the broth and stir until smooth, and thickness, seasoning to taste. Add the drained pasta to the cream, thoroughly mixing all ingredients. Cook for about a minute, then turn off the heat. Serve with bacon and Pecorino or Parmesan cheese. Garnish the dish with the reserved asparagus tips. Buon appetito! Creamy Pasta with Asparagus and Bacon NOTE: For 4 people, for the cream you will need 1 bunch of asparagus, 2 boiled eggs, 4 spoons of Pecoino cheese, salt and pepper to taste, 130 ml of broth, and 50 ml of olive oil. Pasta for 4 people about 480g. Instead of pork cheek bacon, you can use meaty pork bacon. If you don't have Pecorino chese you can also use ground Parmesan. Eat the rest of the food later in the evening, don't leave for tomorrow. Creamy Pasta with Asparagus and Bacon Do you want to try something a little different? Asparagus Risotto Simple Asparagus Risotto with Asparagus, Peppers and Bacon Delicious Asparagus risotto with Bacon Risotto with Asparagus and Mushrooms in Dark Beer #creamy #pasta #asparagus #bacon #carbonara #italianfood #food #maindishes #lunch #lunchtime #italianrecipe #delicious #simple #easy #recipe #holidayrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Weed Dill Sauce with Sour Cream Introduction to Weed Dill Sauce Weed dill sauce is a delightful and versatile condiment that combines the fresh, aromatic flavor of dill with the creamy texture of sour cream. This sauce is not only simple to prepare but also adds a burst of flavor to a variety of dishes, making it a popular choice in many culinary traditions. The herbaceous notes of dill pair beautifully with the tangy richness of sour cream, creating a harmonious blend that can elevate even the simplest of meals. Ingredients and Preparation To create the perfect weed dill sauce, you will need a few key ingredients. The primary components are fresh dill, sour cream, lemon juice, garlic, and a pinch of salt. Fresh dill is essential for achieving an authentic flavor profile, as its vibrant green leaves provide both taste and visual appeal. To prepare the sauce, start by finely chopping a generous amount of fresh dill. The more dill you use, the more pronounced the flavor will be. In a mixing bowl, combine the chopped dill with sour cream, which serves as the creamy base of the sauce. The sour cream not only adds richness but also balances the strong flavors of the dill and garlic. Next, add a squeeze of fresh lemon juice to the mixture. The acidity from the lemon juice brightens the overall flavor of the sauce and enhances the freshness of the dill. For an added layer of complexity, finely mince a clove of garlic and mix it into the sauce. Garlic adds depth and a slight pungency that complements the other ingredients beautifully. Finally, season the sauce with a pinch of salt to taste, ensuring that all the flavors meld together perfectly. Uses and Pairings Weed dill sauce with sour cream is incredibly versatile and can be used in numerous ways. It works wonderfully as a dip for fresh vegetables, chips, or crackers, making it an excellent choice for appetizers at gatherings or parties. Additionally, this sauce can be drizzled over grilled fish or chicken, enhancing the dish's flavor and adding a refreshing touch. Another popular use for weed dill sauce is as a dressing for salads, particularly those featuring potatoes, cucumbers, or mixed greens. It can also serve as a delightful topping for baked potatoes or as a spread for sandwiches and wraps, providing a creamy, herb-infused flavor that complements a variety of fillings. Conclusion In summary, weed dill sauce with sour cream is a simple yet flavorful condiment that can enhance a wide range of dishes. With its fresh dill, creamy sour cream, and zesty lemon juice, this sauce is sure to impress anyone who tries it. Whether used as a dip, dressing, or topping, it adds a unique and delicious twist to your culinary creations. Experimenting with this sauce can lead to endless possibilities in the kitchen, making it a staple for those who appreciate the combination of fresh herbs and creamy textures. Ingredients: simple, total time: 10 min. 1 bunch of weed dill 200 - 250 ml sour cream salt and pepper to taste Weed dill sauce with sour cream Preparation: Wash and cut one bunch of fresh weed dill into small pieces, mix it with 200 ml of sour cream, add salt and pepper to taste, stir and serve with cooked fish. Keep the sauce in the fridge, covered. 2 Recipe: Ingredients: 1 Tbsp fat 3 Tbsp flour 1 bunch of fresh weed dill 1 tsp vinegar 2 cups of cold water/ or broth 1 tsp sugar salt to taste Weed dill with Pork fat Preparation: Melt the fat in the pan and add the flour. Fry until it changes color to golden but it must not burn. Remove from the stove and add salt and freshly chopped spice. Return to the stove and slowly add water or soup, stirring constantly, until the desired density is obtained. When the sauce is ready, add a teaspoon of vinegar and sugar, and the sauce is ready to serve. Enjoy! NOTE: This first sauce is for dressing grilled fish and chicken. This second recipe can serve as an addition to soups and steaks. Dry the rest of the sauce in the fridge and in sterile jars Do you want to try something a little different? Tartar Sauce Ragout Beef sauce Authentic Tartare Sauce Tomato sauce Topping for cooked Vegetables #weeddill #sauce #cream #sourcream #fat #simple #recipe #topping #easyrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Dutch Sauce Dutch Sauce is a classic culinary preparation that holds a prominent place in the world of sauces, particularly in French cuisine. Known for its rich, creamy texture and a delicate balance of flavors, Dutch Sauce is essentially a variation of the traditional hollandaise sauce, which is one of the five mother sauces in classical French cooking. ## Ingredients and Preparation The primary ingredients of Dutch Sauce include egg yolks, clarified butter, and lemon juice or vinegar, which contribute to its tangy flavor profile. To prepare Dutch Sauce, the egg yolks are whisked vigorously, often over a double boiler, until they become pale and frothy. This process is crucial as it helps to emulsify the sauce, allowing the fat from the clarified butter to blend seamlessly with the yolks. Once the egg yolks reach the desired consistency, the clarified butter is gradually drizzled in while continuously whisking. This technique ensures that the sauce achieves a smooth and velvety texture without curdling. The addition of lemon juice or vinegar not only enhances the flavor but also provides a slight acidity that balances the richness of the butter. Variations and Uses Dutch Sauce can also be customized with various flavorings, such as herbs, spices, or even mustard, to create different variations. For example, adding fresh dill or tarragon can impart an aromatic quality, making it an excellent accompaniment for fish or vegetables. This versatile sauce is often used as a base for other sauces, such as Béarnaise, by incorporating additional ingredients like shallots and tarragon. It can also be served over poached eggs, vegetables, or as a dip for seafood, showcasing its adaptability in various dishes. Historical Context The origins of Dutch Sauce are somewhat debated, with some culinary historians suggesting that it was influenced by Dutch culinary traditions, while others attribute its development to French chefs. Regardless of its origins, Dutch Sauce has become a staple in many kitchens around the world, appreciated for its luxurious mouthfeel and ability to elevate a dish. Conclusion In summary, Dutch Sauce is a refined and sophisticated sauce that exemplifies the art of emulsification in cooking. Its creamy texture, combined with a bright acidity, makes it a beloved choice for enhancing a variety of dishes. Whether used in traditional recipes or modern interpretations, Dutch Sauce continues to be a testament to the enduring legacy of classic French cuisine. Ingredients: simple, total time: 25-30 min 4 egg yolks a cup of sour cream 160 g of butter lemon juice and salt to taste. Dutch sauce Preparation: Whisk the egg yolks with the sour cream and slowly add the melted butter, stirring constantly. Cook on low heat until the cream thickens. Add salt and season with lemon juice. Pour over chicken, fish or lettuce. 2. Recipe Dutch sauce Ingredients: 180 g butter 3 egg. Yolks 1 Tbsp lukewarm water 1 Tbsp broth 1 Tbsp lemon juice a pinch of sugar pinch of salt Preparation: Dutch sauce is prepared by steaming. Put the pot of boiling water and whisk the egg yolk well. Add water, broth (maybe only water or white wine) and lemon juice, stirring constantly. When the mixture thickens, start adding butter. The butter should be previously melted over a low heat and well beaten with a wire. After the butter is added to the sauce, stir until the mixture thickens. The temperature should be moderate, and the sauce should not boil, so as not to cut. Dutch sauce is served with asparagus, light meats, fish and chicken. 3. Recipe Dutch sauce Ingredients: 30 ml / 2 Tbsp Lemon juice 30 ml/ 2 tbsp Water 4 egg yolks 250 ml / 1 cup of butter/ melted and cooled salt and pepper to taste Preparation: Stir the Dutch sauce by steaming by placing a glass dish on the pot, and adding all the ingredients underneath so that the water evaporates and gradually add the butter, this sauce is mixed for a long time until you get a compact and thick sauce, work with a hand wire whisk. Enjoy! NOTE: Hold the sauce in the refrigerator covered or in jars for up to 2-3 days Do you want to try something a little different? Homemade simple Tartar sauce Topping sauce for Fish and Salad Sardine Cream Tomato sauce Topping for cooked Vegetables Porcini cream for Pasta and Soups #Dutchsauce #simple #recipe #recipes #food #topping #dressing #fish #chicken #food #easymaking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##The Versatile Delight of Peanut Sauce Peanut Sauce Peanut Sauce Peanut sauce, a delicious and versatile condiment, is a staple in many Asian cuisines, particularly in Thai and Indonesian dishes. This rich and creamy sauce is primarily made from ground peanuts or peanut butter, which serves as the base ingredient, providing a nutty flavor and a smooth texture. The sauce can be used in a variety of ways, enhancing the taste of numerous dishes. Ingredients and Preparation The primary ingredients of peanut sauce typically include peanut butter, soy sauce, garlic, ginger, and lime juice. Some recipes may also incorporate coconut milk, which adds a creamy richness, or chili paste for a spicy kick. To prepare peanut sauce, one generally starts by combining the peanut butter with soy sauce in a bowl, then gradually mixing in other ingredients like minced garlic, freshly grated ginger, and a splash of lime juice to balance the flavors. The mixture is often whisked until smooth, and water can be added to achieve the desired consistency, whether thick for dipping or thinner for drizzling over salads or noodles. Culinary Uses Peanut sauce is incredibly versatile and can be used in a variety of culinary applications. It is commonly served as a dipping sauce for fresh spring rolls, satay skewers, or fried tofu, adding a delightful contrast to the freshness of the vegetables and the savory flavors of the proteins. Additionally, peanut sauce can be drizzled over salads, particularly those featuring Asian-inspired ingredients such as cabbage, carrots, and grilled chicken. It is also a popular dressing for cold noodle dishes, where it clings to the noodles and adds a creamy, nutty flavor that elevates the entire dish. Nutritional Benefits In addition to its delicious taste, peanut sauce offers several nutritional benefits. Peanuts are a good source of protein, healthy fats, and various vitamins and minerals, including vitamin E, magnesium, and potassium. The presence of these nutrients can contribute to a balanced diet when consumed in moderation. However, it is important to be mindful of portion sizes, as peanut sauce can be calorie-dense due to its fat content. Variations Around the World Peanut sauce is not only limited to Asian cuisine; variations of this sauce can be found in other parts of the world as well. In West African cuisine, for example, groundnut stew is a popular dish that features a peanut-based sauce, often combined with vegetables and meats. This demonstrates the global appreciation for the unique flavor profile that peanuts can bring to different culinary traditions. Conclusion In summary, Peanut sauce is a beloved condiment that enhances a wide range of dishes with its rich, nutty flavor and creamy texture. Whether used as a dip, dressing, or sauce, it brings a delightful complexity to meals. With its nutritious ingredients and versatility, peanut sauce continues to be a favorite among food lovers around the world, making it a must-try for anyone looking to explore the depths of global cuisine. Ingredients: 3 Tbsp peanuts with skin/ crushed in a mortar and pestle, roasted 1 cup coconut milk 3/4 Tbsp palm sugar 1 tsp red curry paste salt to taste Peanut Sauce Preparation: Heat coconut milk. Add smashed peanuts and boil. Add palm sugar followed by curry paste and mix well. Season with salt and taste. Sauce will thicken as it cools. Enjoy! NOTE : Chicken satay are almost incomplete without this lip-smacking peanut sauce. You can also serve it with other chicken or vegetable skewers. Do you want to try something a little different? See more sauce and creams: https://www.coffeetimewithlena.com/mysite/categories/sauce #peanutsauce #sauceandcreams #food #chickenmeat #simple #recipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baba Ganoush Sauce Baba Ganoush Sauce is a traditional Middle Eastern dip that has gained popularity worldwide due to its rich flavor and creamy texture. This delectable sauce is primarily made from roasted eggplant, which is the star ingredient, giving it a distinct smoky taste that sets it apart from other dips. Ingredients and Preparation The preparation of Baba Ganoush involves several key ingredients that contribute to its unique flavor profile. The main ingredient, eggplant, is typically roasted over an open flame or in an oven until the skin is charred and the flesh is soft. This roasting process not only enhances the smokiness of the eggplant but also imparts a deep, rich flavor that is essential to the sauce. In addition to eggplant, Baba Ganoush commonly includes tahini, a creamy paste made from ground sesame seeds. Tahini adds a nutty flavor and a smooth texture to the sauce, balancing the smokiness of the eggplant. Other ingredients often incorporated into the recipe include garlic, which adds a pungent kick; lemon juice, which provides acidity and brightness; and olive oil, which contributes to the overall richness and mouthfeel of the dip. Some variations might include spices like cumin or paprika for an extra layer of flavor. Nutritional Benefits Baba Ganoush is not only delicious but also offers several nutritional benefits. Eggplant is low in calories and high in fiber, making it a great option for those looking to maintain a healthy diet. It is also rich in antioxidants, particularly nasunin, which is known for its ability to protect brain cells from damage. Tahini, the other primary ingredient, is a good source of healthy fats, vitamins, and minerals, including calcium and magnesium. Serving Suggestions This versatile sauce can be served in numerous ways, making it a popular choice for various occasions. Baba Ganoush is often enjoyed as a dip with pita bread or fresh vegetables, making it a perfect appetizer for gatherings or parties. It can also be used as a spread in sandwiches or wraps, adding moisture and flavor to the dish. Additionally, it can serve as a side condiment alongside grilled meats or fish, enhancing the overall meal experience. Cultural Significance Baba Ganoush holds a significant place in Middle Eastern cuisine and culture. It is frequently found on mezze platters, which are a selection of small dishes served as appetizers. This communal style of eating encourages sharing and socializing, making Baba Ganoush a staple at family gatherings and celebrations. The dish has transcended its regional roots and is now enjoyed globally, often adapted to suit local tastes while maintaining its essential characteristics. In conclusion Baba Ganoush Sauce is a beloved dip that combines the smoky flavor of roasted eggplant with the nutty richness of tahini, creating a delightful culinary experience that is both nutritious and versatile. Its cultural significance and wide-ranging applications in various cuisines make it a cherished dish that continues to delight palates around the world. Ingredients: 600 g eggplant 50 g Tahina 1 lemon juice/ 1 clove garlic/ minced olive oil EVO / to taste salt up to taste black pepper to taste mint to taste Baba Ganoush Sauce Preparation: To prepare Baba Ganoush, begin by thoroughly washing and drying the eggplant. Place the eggplants on a baking sheet lined with parchment paper and bake in a preheated static oven at 180°C for 1.5 hours (or in a convection oven at 160°C for 1 hour and 20 minutes), turning them a few times to ensure even cooking on all sides. Once the skin appears wrinkled and the eggplants are soft, remove them from the oven. Allow them to cool before removing the stem. Use the tip of a knife to cut the skin, then open the eggplant and scoop out the pulp with a spoon. Transfer the pulp to a large bowl and mash it using a fork. Season with salt and pepper to taste. Add extra virgin olive oil and either crush a clove of garlic using a garlic press or finely chop it with a knife into the mixture. Juice one lemon using a juicer, strain the juice through a sieve into a bowl. Add the strained lemon juice and tahini to the mixture, stirring thoroughly. Finely chop a few mint leaves on a cutting board and incorporate them into the mixture, blending until a thick, creamy consistency is achieved. 2. Recipe Baba Ganoush Sauce: 2 medium eggplants/ 900g 1/4 cup tahini / 60 ml 1/4 cup lemon juice/ 60 ml 2 - 3 garlic cloves/ finely minced 1/4 tsp ground cumin 1/4 tsp fine sea salt 2 Tbsp fresh parsley leaves/ finely chopped 1 tsp olive oil/ optional (Preparation is same like first recipe) NOTE: Keep the rest of the sauce in sterile jars up to 7 days. Do you want to try something a little different? Tartar Sauce Genovese Pesto Weed Dill Sauce Sicilian Pesto Mayonnaise Homemade Homemade simple Tartar sauce #babaganoush #sauce #homemade #simple #recipe #easymaking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Tender Pork with Sweet Cabbage Sweet Cabbage with Pork meat This wonderful boiled cabbage with pork neck is a comforting dish that embodies the essence of home-cooked meals. Its straightforward preparation and hearty ingredients make it a staple in many households. With just a few simple steps and a couple of hours of cooking time, you can create a nourishing meal that will leave your family satisfied and happy. Enjoy this recipe as a delightful addition to your weekly meal rotation, and savor the rich flavors that come from such simple yet quality ingredients. The ingredients required for this dish are quite humble yet remarkably flavorful. The pork neck, known for its rich taste and tender texture when cooked slowly, provides a savory depth to the dish. Coupled with the cabbage, which adds a subtle sweetness and a satisfying crunch, this meal is both hearty and wholesome. The versatility of this recipe allows for variations depending on personal preferences or seasonal availability, making it a perfect fit for any time of the year. You can enhance the dish with additional spices or herbs, such as bay leaves, thyme, or even a sprinkle of red pepper flakes for those who enjoy a bit of heat. As you follow the recipe, you will find that the process is as enjoyable as the final product. Start by preparing your ingredients, washing and chopping the cabbage into manageable pieces, and cutting the pork neck into generous chunks. These preparations not only make the cooking process smoother but also fill the kitchen with enticing aromas that signal a delicious meal is on the way. Once everything is ready, you will simmer the pork neck gently, allowing the flavors to meld beautifully over time. The cabbage is added later in the cooking process, ensuring it remains vibrant and retains its nutritional value while still absorbing the delicious flavors from the broth. This dish can be enjoyed in a variety of ways. Serve it with crusty bread to soak up the flavorful broth, or pair it with a side of mashed potatoes for a heartier meal. It's an excellent choice for family gatherings or cozy weeknight dinners, and it often tastes even better the next day, making it perfect for leftovers. Enjoy this recipe as a delightful addition to your weekly meal rotation, and savor the rich flavors that come from such simple yet quality ingredients. By preparing this dish, you're not only nourishing your family but also creating lasting memories around the dinner table. Follow the recipe closely, and you will surely create a meal that is as comforting as it is delicious. Sweet Cabbage with Pork meat Ingredients : simple, total time: 2h 45 min., 6 - 8 servings 1 kg of cabbage/ 1 medium or 2 small young heads 1 large onion/ finely chopped 1 large carrot/ chopped or blended 600 g boneless pork neck 200 g of meaty bacon/ diced 1. 5 tsp salt and black pepper to taste 1. 35 liter of vegetable broth 150 ml of tomato juice 1 Tbsp spicy tomato paste/ or 1-2 tsp sugar 1 tsp red ground paprika/ optional bay leaf as you like chopped fresh parsley as you like Sweet Cabbage with Pork meat Preparation : Preparation Ingredients: Cut the cabbage in half, remove the central root part, and cut the rest into medium-large pieces. Finely chop the onion head. Cut the meat into medium-sized pieces, the bacon as well. Pour 1350 ml of water into a small saucepan and add the soup cube, wait for it to boil, then turn off the heat, set aside. Preparation for Cabbage stew: Fry the onion on a low moderate heat until soft, then add the carrot and fry it all for about 7-10 minutes. Remove all the ingredients from the pan with the help of a slotted spoon onto a plate. Place the chopped bacon in the same pan with a little oil and fry until browned on all sides. Place the fried bacon on a plate lined with a kitchen towel to absorb excess fat, set aside. Discard the fat. Arranging Ingredients: Take a deep pot and arrange 1/3 of the cabbage, 1/2 of the meat, bacon, onion, carrot, 2/3 of the cabbage, the rest of the meat, bacon, onion carrot, then the rest of the cabbage in a large pot on a top. Press the ingredients together by hand. Cooking : Pour everything with 1.3 liter of broth ( or water) add 1 tsp of salt. Cover the pot and c ook it on the strongest heat, when it boils, reduce it to medium heat and cook for about 1-2 hours, covered. After 1 hour of cooking at the end, add 200 ml of tomato juice, a spoonful of tomato marmalade, add 1-2 tsp of sugar if not enough, and pepper to taste, cook another 30-40 minutes, until the meat is well tender. If you want, you can now add a little ground red pepper. Stir occasionally during cooking and control and add spices as needed. When the meat and vegetables are well softened, the dish is ready. Turn off the heat and sprinkle with chopped parsley. Serve warm. Buon appetito! Sweet Cabbage with Pork meat NOTE: In this recipe, I used meaty salted cabbage and two small young cabbages. I did not add red sweet ground pepper, but you can add it if you want. Keep the rest of the food covered in the refrigerator for up to 4 days. Do you want to try something a little different? Cabbage soup Cabbage with Apples Sweet Cabbage Cabbage with Vegetables, Ribs and Bacon Delicious Cooked Cabbage Cabbage stew with Beef and Vegetables #sweetcabbage #porkmeat #cabbage #pork #meat #simple #stew #delicious #recipe #food #lunch #lunchtime #easyrecipes #easycooking #food #comfortfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

## Penne Rigatte with Creamy Basil and Tuna Delight Penne Rigatte in a creamy Basil and Tuna sauce In just 20 minutes, you have transformed simple ingredients into a delightful and satisfying meal. This pasta with creamy tuna in basil sauce not only caters to those in a hurry but also delivers on taste and nutrition. It's perfect for a quick lunch or dinner, and you can easily adjust the recipe to suit your preferences by adding vegetables like peas or spinach for added nutrition. So, the next time you're pressed for time but craving something homemade and delicious, remember this quick and easy recipe! Penne Rigatte in a creamy Basil and Tuna sauce Ingredients : simple, total time: 20 min., 2 servings Olive oil EVO to taste 250 g Penne Rigatte pasta 1 can of tuna in oil!/ 100g 3-4 full tsp Pesto Genovese salt and pepper to taste 5 Tbsp liquid from boiled pasta grated Parmesan/ or other cheese to taste cappers as desired Penne Rigatte in a creamy Basil and Tuna sauce Preparation : Put water and salt in a small pot and wait for it to boil. Add the pasta and cook for about 10 minutes with stirring or according to the instructions alla dente. Halfway through cooking the pasta, strain the tuna if it is in liquid, if it is in oil, put it in a large wok pan and pour olive oil as needed. Stew the tuna on a low-moderate heat and chop the pieces with a wooden spoon. Season with salt and pepper to taste. Add 5 spoons of liquid from the paste and mix until uniform, immediately add Genovese basil pesto and combine the ingredients, reduce the heat. Strain the cooked pasta and add it to the tuna, mix everything well, then sprinkle with Parmesan and mix briefly once more. Turn out the fire. Serve in deep plates and sprinkle with Parmesan as desired. If you want, add capers. Buon appetito! NOTE: If you like it creamier, you can add 100 ml of cooking cream. If you have leftovers from lunch, make sure you consume it in the evening. Do you want to try something a little different? Macaroni with Tuna in Tomato sauce Tuna Salad Delicious Paccheri with Tuna in Tomato sauce Fashir Tuna Steaks Mediterranean Tuna Sauce for any Pasta #pennerigatte #tuna #basil #sauce #pestogenovese #simple #delicious #recipe #lunch #dinner #food #lunchtime #Mediterraneanfood Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Delectable Walnut Coffee Sponge Cake Recipe Walnut Coffee Sponge Cake Walnut cake with coffee cream is a simple yet exquisite recipe that combines the rich, nutty flavor of walnuts with the smooth, aromatic essence of coffee. This delightful dessert is not only quick to prepare but also offers a satisfying experience that will please any palate. The cake itself is soft and generous, ensuring that each bite is a burst of flavor and texture that you will savor. Follow the recipe. Ingredients: round mold 18 x 4 cm, easy, total time:70 min. Sponge cake: 120 g flour 1 tsp baking powder 120 g butter/ room temperature 2 large eggs 120 g golden sugar 1 Tbsp instant espresso coffee powder 50 g walnuts/ very finely chopped For the Filling and Topping: 250 g Mascarpone 1 full spoon instant espresso coffee powder 100 ml sweet cream 1 Tbsp golden sugar 1-2 Tbsp milk 8 pieces walnut halves Walnut Coffee Sponge Cake Preparation: Sift the flour together with the baking powder into a deeper bowl, then add into mixed softened butter, eggs, sugar, and coffee powder gradually. Using a mixer, mix all the ingredients until you get a homogeneous and compact creamy mixture, mix for about 1–2 minutes. Then take the chopped walnuts and add them to the mixture, stir in the mixture until the nuts are nicely arranged with a spatula. Divide the mixture into 2 equal parts. Pour into even and greased molds, level with a spatula, and shake the mold slightly on the worktop. Bake in the middle of the oven, 180 °C, for about 20–25 minutes. Use a toothpick to check the dough. When the sponge cake is ready, take it out of the oven, separate the edges with a knife, wait for it to cool down a bit. Then turn it over and place it on a tray to cool down a bit. Repeat the same with the other part of the sponge cake. In the meantime, make a cake filling In a small bowl, mix mascarpone, coffee, powdered sugar, with 1 spoon of milk and sweet cream. Stir until you get a smooth consistency. If you think it is necessary to add more milk for a smoother structure, add it. When the sponge cake has cooled, spread 1/2 cream over the crust, repeat the same with the other crust, leave one part to coat the sides of the cake, this is best done with a cake knife. Decorate the top of the cake with walnuts in a circle and near the edges. Refrigerate the cake for 1–2 hours and serve. Buon appetito! NOTE: Keep the cake covered in the refrigerator for up to 4 days. Do you want to try something a little different? Homemade Sponge Cake-Base of Cake Lena Sponge Cake with Walnuts Biscuits (Sponge Cake) for Rolls Sponge Cake Base Sponge Cake Soft #food #cake #dessert #walnut #coffee #reasy #spongecake #easy #simple #fast #recipe #homemade #imnstantcoffee Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Effortless Recipe for Delicious Homemade Sponge Cake Easy Homemade Sponge cake An ideal homemade patisserie for cakes or rolls, characterized by its softness and generous texture. To achieve a successful sponge cake, begin by separating the egg whites from the yolks. Gradually incorporate the sugar into the egg whites, whisking until stiff peaks form. The preparation process is straightforward and efficient. Simply adhere to the recipe. Ingredients : simple, total time: 45 min. 6 eggs/ separated 6 Tbsp of granulated sugar 6 Tbsp of wheat flour 1 bag of baking powder/10g Easy Homemade Sponge cake Preparation : Separate the egg whites from the yolks in two bowls. Beat the egg whites until foamy, then gradually add the sugar and at the same time beat them into stiff peaks. (Do not add sugar all at once because it will not mix well with the egg whites!) Add the egg yolks, one at a time and beat at the same time. The mixture must be nice and compact. Mix sifted flour with baking powder, mix gently with a spatula so that the mixture remains airy. If you are making a roll, line an oven tray with baking paper. If you are making a cake, then put it in the appropriate mold. Pour the mixture into a tray lined with baking paper and put it in a preheated oven at 180°C, and bake it for about 20-25 minutes, until the pastry gets a nice golden color. If your oven works harder, feel free to cover the sponge cake with aluminum foil. Check the middle of the pastry with a toothpick, if it's dry, it's done! After baking, open the oven door and let it cool down gradually for about 15 minutes so that it does not go flat. Cool the biscuit or roll it up if you are making a roll in an moistened cloth immediately. Enjoy! NOTE: You can add vanilla flavoring to this sponge cake, or if you are making a dark sponge cake, add 1 spoon of cocoa powder. Do you want to try something a little different? Sponge Cake Easy Sponge Cake Soft Biscuits (Sponge Cake) for Rolls Sponge Cake with Walnuts #easy #homemade #spongecake #dessert #simple #recipe #soft #easybaking Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

##Deliciously Simple Roasted Dover Sole Recipe Roasted Dover Sole Fish Prepare fried Dover sole fish fillets in a straightforward and efficient manner. These fillets are exceptionally flavorful and have a delightful crispiness on the outside, leaving you wanting more. Accompanying the fish, I created a potato salad enhanced with spring onions, which complement this type of fish perfectly. Additionally, I prepared Brussels sprouts; the recipe can be found here at the bottom of this recipe text .The entire process is quick and uncomplicated. Simply follow the recipe. Ingredients : simple, total time: 25 min. 2 servings 4 Dover Sole fish - fillets 3 Tbsp flour/ or corn flour 1 Tbsp cornstarch 1 full tsp red ground pepper 1 tsp salt/ or to taste 1 tsp dry spice Vegeta to taste For Topping: 2-3 cloves of garlic/ minced 1 Tbsp primrose leaf/ finely chopped 1/2 lemon juice 3-4 Tbsp Olive oil EVO/ or to taste Roasted Dover Sole Fish Preparation : Wash the leaf fish. Dry it with a kitchen paper or napkin. Combine flour, red ground paprika and other spices in a bowl. Put baking paper on the bottom of the baking tray. Roll each fish fillet well few times in a mixture of flour, ground paprika and spices, then place on baking paper. Chop garlic finely and put it in each fish. Sprinkle with a little more olive oil on top of each fish, and finely chopped fresh or dried primrose leaves. Put aluminum foil over the fish, cover it well, but leave an opening on at least one side for steam to escape during baking. Bake the fish in an oven preheated to 200 °C for 30 min. Remove the pan from the oven, turn the fish to the other side, if the fish is dry, feel free to pour a little more olive oil, continue baking without aluminum foil until the fish gets a nice yellow crust. Take out the baked fish from the pan and serve with potato salad and lemon slices or Swiss chard with potatoes. Roast in Non Sticking pan : You can also make this version with fillets of the recipe on a non-stick pan. Roll the fish fillets in dry ingredients few times. In a large pan fry in 3 spoon of oil until both sides are well browned. (fry about each side 5-7 min. until golden brown) Stir oil, lemon juice, and finely chopped parsley in a small bowl, pour over the fillets and add a slice of lemon to the plate! Buon appetito! NOTE: If you are interested in a chard and potato side dish, check out the recipe here ! If you want a side dish like the one in the picture, look at the potato salad with spring onions and Brussels sprouts . I fried my fillets in a pan. Keep the rest of the food covered in the refrigerator for up to 2 days. Heat in a pan or microwave. Do you want to try something a little different? Fried Fish Fried Angler fish Fried Fish in the Indian Style Dover Sole fish on Butter simple way Fried Hake with Corn Flour Roasted Hake Brussels sprouts #food #fish #grill #roast #doversole #fishandseafood #simple #recipe #delicious #tasty #foodie #fodlover #healthyfood #healthyrecipe #potatosalad #springonions #brusselsprouts #maindish #lunch #dinner #meal Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put a like.

## Discover the Timeless Delight of Antique Coconut Rolls Antique Coconut Rolls Coconut rolls are a traditional dessert from Russian cuisine, known for their quick preparation and perfect pairing with coffee or tea. They can be made at any time and are particularly enjoyed by children. There is nothing quite like homemade coconut rolls. They feature a crispy exterior and a soft interior, reminiscent of the delightful recipes our grandmothers used to make. These rolls are ideal for any occasion. Their preparation is both simple and swift. Follow the recipe to enjoy this classic treat. Antique Coconut Rolls Ingredients : simple, total time: 55 min . 15 coconut rolls 200 g of flour 00 100 g of coconut flour 100 g of sugar 100 g of melted butter 1 large egg/ or 2 small eggs 50 ml olive oil EVO 1/2 bag of baking powder/ 7 g 1 bag vanilla sugar/ 10 g powdered sugar for rolling Antique Coconut Rolls Preparation : Knead the flour mixed with baking powder in a mixing bowl, add coconut, sugar, and vanilla. Add the egg and melted butter. Knead the dough with your hands until it is smooth and fine. Separate balls of about 50 grams, then roll them with your palms a few times, (knead until the dough is soft), and fold them into beautiful rolls. Flatten them a little with your fingers and fix the shape. Bake in a tray lined with baking paper, in a preheated oven with fan, at 180°C, for about 20-22 minutes until they remain light. If your oven works harder, set it to 170°C. Leave the finished rolls to cool for about 10 minutes, then place them on a plate and sprinkle with powdered sugar. Serve with coffee or tea.! Buon appetito! Antique Coconut Rolls Antique Coconut Rolls NOTE: If you see that the dough is still crumbly and does not come together, add a little more oil and 1 egg. To make it easier to shape the forms, oil your palms a little. If you like the chocolate combination, you can dip the cooled rolls halfway into melted chocolate. The longer they stand, the softer the rolls will be. If you want more rolls, multiply the ingredients. Keep the rolls in an airtight box with a lid. Antique Coconut Rolls Do you want to try something a little different? Coconut biscuits Coconut Rolls Coconut Rolls Coconut Tufts Coconut Cubes Coconut cubes cake #antique #old #coconutrolls #recipe #coconut #roll #dessert #biscuits #simple #delicious #easybaking #treat #homemade Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put a like.

##Delicious Potato Salad with Fresh Spring Onions Potato salad with Spring onions Salad of potatoes with spring onions offer a delicious and refreshing alternative to red onions. This economical and straightforward recipe allows you to create an exceptional side dish or salad using just a few ingredients. It pairs wonderfully with fish or serves as an excellent side. The preparation is quick and uncomplicated. Simply follow the recipe. Ingredients : simple, total time:33 min. 3 serving 5 medium potatoes/ cut into circles 2 spring onion/ finely chopped salt and pepper to taste Olive oil EVO to taste 1 Tbsp acid apple vinegar 1 Tbsp parsley leaves/ finely chopped Potato salad with Spring onions Preparation : Peel and clean the potatoes and wash them well. Cut into rings 5-6 mm thick. Put them in water and cook for about 25-27 minutes. While the potatoes are cooking, wash the spring onion and clean the tops that are damaged and remove the root. Chop finely and place in a salad bowl. Drain the cooked potatoes well and let them cool for about 15-20 minutes. Put it in a bowl with spring onions, add salt and pepper, pour olive oil and add a spoonful of vinegar. Sprinkle with finely chopped parsley leaves. Mix all the ingredients well and put the salad in the fridge to cool for about 20 minutes. Buon appetito! NOTE: Keep the salad covered in the refrigerator for up to 2 days. Do you want to try something a little different? Potato Salad Fried Hake with Potato Salad and Leeks, simple recipe Boiled Potatoes Green Beans Salad with Potatoes Shop Salad Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baked Hake in the Marinade Lena Baked hake in my way of licking your fingers, try it and see for yourself. It is not difficult to make. Follow recipe. Ingredients: simple, total time: 70 min. 4 serving 1 kg headless hake 3 Tablespoons cornflour 3 Tablespoons white flour 1 teaspoon thyme 1 teaspoon ground red pepper salt and pepper to taste dry spice to taste 1–2 teaspoons of garlic powder Marinade: 1 Tablespoon garlic in granules 6 Tablespoons olive oil 1 Tablespoon finely chopped fresh parsley 1 Tablespoon lemon juice salt to taste Baked hake in the marinade Lena Preparation: Mix both types of flour, ground red pepper, salt, pepper, garlic, and thyme on a plate. It is important to dry the fish well beforehand, it must not be wet at all, do it several times with a napkin. Roll each fillet in the prepared mixture and arrange it on baking paper. When everything is done, sprinkle the fish with oil and put it in the oven to bake at 180 °C for about 20–25 minutes. Then take out the baking tray and turn each piece of fish to get a nice yellow color, bake for another 20–25 minutes. Meanwhile, prepare the marinade: stir garlic, olive oil, finely chopped primrose with and apple vinegar or lemon juice. When the fish is done, pour it into another bowl with a lid. Arrange the first row of fish, then the marinade and so on until you run out of material, cover, and leave for a while for the fish to soak in the marinade. Serve with potato salad or baked potatoes as you like. Buon appetito! #food #fish #seafood #simple #recipe #delicious #fillets #foodie #foodlover #fishlover #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.

##Indulge in Creamy Risotto with Shrimps and Zucchini Creamy Risotto with Shrimps and Zucchini A delightful Mediterranean risotto featuring a creamy sauce with shrimp and zucchini is my preferred dish, particularly during the summer months. Its fantastic taste makes it an irresistible and light meal that is sure to delight. To prepare this dish, you will need rice, shrimp, zucchini, white wine, butter, olive oil, broth, garlic, lemon, parsley, and a blender or standing mixer. This recipe is exceptional, and I will share a little secret to ensure the risotto is always delicious. Here is how I prepare it; simply follow the recipe. Creamy Risotto with Shrimps and Zucchini Ingredients : simple, total time: 75 min., 2-3 servings For Risotto: 250 g Carnaroli rice 500 g fresh large Shrimps/ or frozen 300 g zucchini/ diced Olive oil EVO to taste 100 + 50 ml dry white wine/ divide 130 ml water 3 small cloves garlic/ minced 1 cube of butter/ 20g salt aand pepper to taste 600 + 150 ml broth /divided, or water For Serving : lemon slices parsley leaves/ finely chopped Creamy Risotto with Shrimps and Zucchini Preparation : Preparation Zucchini, Rice, Garlic and Broth: First, prepare all the ingredients from the description. Finally, cut the previously washed and peeled zucchini into 5-7 mm cubes. Set aside. Chop the garlic, set aside. Rinse the rice well under cold water. Let it drain well. Pour 750 ml of water into a smaller pot and add one soup cube. Wait for it to boil and then turn off the heat. Preparation Shrimps: Place the shrimps in a large pan with little olive oil and fry over low heat for about 4 minutes, covered with stirring occasionally. (If you use frozen ones, cook them longer, about 10 - 12 minutes, stirring occasionally and covered.) Turn off the heat and leave to cool. Set aside a shrimps few pieces of whole to decorate the plate. I put 4 of them on the side for two plates. When the shrimps have cooled, peel them, in same pan. Place the peeled shrimps on a separate plate. Pour a little olive oil over all the shrimp shells and heads fry for about 2 minutes on moderate heat. Pour over 100 ml of wine, wait to alcohol evaporate, then add 130 ml of water. Let it simmer about 10 minutes, until the shrimp juice has accumulated. This is a little trick used in special restaurants to make risotto even tastier! Drain all the juice from their shells and heads, and reserve it in the pan. (Discard the shells and heads). Preparation Cream for Risotto: In the same pan add: olive oil chopped garlic, zucchini and the shrimp juice, simmer over low-medium heat, about 6 minutes. Then add the whole shrimps and continue cook for another 2 minutes. Turn off the heat. Take everything out of the pan and put in one plate. Remove 1/3 of the dressing (zucchini and shrimps) and pour 180 ml broth and blend it with a stick blender. ( I separated about 3 larger shrimps with 2 spoons of zucchini.) The dressing for your zucchini and shrimp risotto is ready, set aside. Preparation Risotto: In a large same pan, pour butter wait for melted, pour drain rice and fry for 1-2 minute, then add the 50 ml dry white wine, and stir. When the alcohol has evaporated add 1/2 of the broth and simmer about 7 minutes. Now pour the rest of broth and shrimps with zucchini juice and 1/2 mixed creamy dressing. Cook the risotto over low heat, occasionally adding rest of the mixed dressing every 10 minutes, until it becomes alla dente. Season with salt and pepper to taste. The risotto should be creamy and alla dente. Turn off the heat and sprinkle with chopped parsley. Serve the risotto with slices of lemon and shrimps which you set aside for decoration. Buon appetito! Creamy Risotto with Shrimps and Zucchini Creamy Risotto with Shrimps and Zucchini NOTE: If you like it spicy, you can add ground hot or chili pepper. When cooking rice as a risotto, never overcook it and make it gooey! The rice must be alladente. Keep the rest of the food at room temperature and eat it in the evening! In principle, risotto never sets tomorrow, so make as much as you need! Creamy Risotto with Shrimps and Zucchini Do you want to try something a little different? Risotto with Mushrooms Zucchini Risotto Asparagus Risotto Seafood Risotto Risotto with Sausages and Leeks Saffron Risotto with Sausage Risotto with Asparagus, Peppers and Bacon Risotto with Meatballs in Tomato sauce Risotto Seafood in Tomato sauce Risotto Milanese Black Cuttlefish Risotto Risotto with fried Squid in Tomato Sauce Perfect Black Risotto Shrimp Cream Risotto #creamy #risotto #shrimps #zucchini #fish #seafood #delicious #recipe #food #healthyfood #maindishes #lunch #dinner #Mediterranean #tasty #easycooking #rice #lightfood #gamberi #healthyrecipe Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.