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Fruit Cake with Raspberries If you want someone to enjoy for your birthday, then make this phenomenal fruit cake. Follow recipe. Ingredients: medium, 32 × 42 cm mold, total time: 75 min. Bark-Sponge Cake: 5 whole eggs 150 g of sugar 2 vanilla flavored sugar -This first ingredients mix very well and add other ingredients for bark: Grated lemon zest 2 Tbsp of dark rum 100 ml oil 100 ml hot water 1 baking powder/ 10 g 200 g all-purpose flour 4 egg whites/ mix separate white eggs with half quantity of sugar, then mix with a spatula at the end of all the ingredients. Bake at 180 °C — 15-20 min. When is bark finished, little cold milk pour on bark mixed with 1/2 juice of lime. Drizzle with milk+ 1/2 juice of lime Vanilla Cream: 4 egg yolks 200 ml of milk 2 bag vanilla instant pudding/ 80 g 2 Tbsp density-corn starch 100 g of sugar 2 bag vanilla sugar/ 20 g-vanilla flavored sugar — this first mix well, then add 600 ml of this mixture to warm milk. (+ 600 ml of boiled milk) When is all finished : Cut the bark crust with a cake ring, half the crust, there must be 4 crusts in total ! Put the crust in a deeper mold and then thin the filling with vanilla cream, then the fruit cream and then go the whipped cream, then crust and repeat… When you have finished the last layer with whipped cream, then the cake goes to cool. Leave it overnight and continue the next day. If you wrapped the cake around, take off those protectors, and now you will make a chocolate glaze, but go in a circle with the chocolate so that the chocolate drips. When you are done, take it, melt the white chocolate and make decorations on the glaze as you like in cold vanilla cream add-when cooked and chilled add: 1/2 juice of lime 2 Tbsp of vanilla extract 125 g mixed butter (Before adding the vanilla cream, stir well) especially 200 ml mixed heavy cream (Before adding the vanilla cream, stir well) especially Fruit Cream: 450 g of frozen forest fruit 450 g of frozen raspberries 2 vanilla flavored sugar/ 20 g 4 Tbsp density of corn starch 100 ml water-First mix density with 100 ml water mix well not to be lumps, then in a deep pot add vanilla sugar, fruit and after that mixture and mix very well until you get a thick mass. Leave to cool. Cook until creamy- and let it cool. After that, make decoration you have 3 solutions listed below: 1. Whipped cream: 500 ml whipping cream — heavy cream 1 whipped cream vanilla-vanilla flavored instant cream-all together mix well 2. Glaze : 100 g dark chocolate 80 g margarine or butter 4 Tbsp of heavy cream 3. Decorating: Raspberries White chocolate Grated lime zest — lime zest Leave the cake to cool for at least 4 hours in the refrigerator. Serve. Buon appetito! #fruit #raspberry #cake #food #dessert #fruits #soft #sponge #raspberry #delicious #soft #dessertlover #foodlover #baking #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

The Best Recipe for Krempita With one trick, the crust will be perfectly crispy, and here's how to make the creamiest filling. Krempita is one of the cakes loved by all family members. If you like this cake and want to change your version of this cake, then this recipe dates back to the old days of 1846 in an ancient pastry shop. Follow the recipe. Ingredients: medium, total time: 90 min. 14 egg yolks 200 g of sugar 2 liters of milk 40 g of gelatin 3 bags of vanilla sugar/ 30 g 400 g of powdered whipped cream 500 g of puff pastry Preparation: Thin the puff pastry into two crusts that are baked separately and cut according to the 30×40 cm mold. Thin the puff pastry into two crusts that are baked separately and cut according to a 30×40 cm mold, in which the prepared cream will be placed. Do it first for the lower part because you will put the prepared cream in it. Bake the crusts in a heated oven at 220 °C for about 5 minutes. Be sure to cut the upper dough, that is the second part of the puff pastry, into cubes (the size of your cake cube) before baking, prick with a fork. When this crust is ready, you will keep it out of the freezer until serving, otherwise it will not be crispy but tough. For the Cream: Mix egg yolks and sugar well with a mixer. Then add 1 liter of milk, vanilla sugar and gelatin. Mix it all with a hand whisk. It will take you about half an hour to prepare the ingredients for steaming. Stirring this cream until it thickens. Be careful not to overcook the mixture and make it lumpy. While the cream is cooling, whip the whipped cream powder with the remaining milk. Then mix in cold cream and whipped cream, whisk until the ingredients are well combined. When the cream is well combined, pour it into the mold on the baked crust (down part). After that, leave the cream to harden well in the fridge. When the cream has set well, divide the cake into cubes and serve with the cutted crust that you didn't put in the fridge. Before serving, sprinkle with powdered sugar. 2. Recipe for Krempita Ingredients: medium, total time: 65 min. For the Cream: 6 eggs 1 vanilla sugar/ 10 g 10 Tablespoons of sugar 6 Tablespoons of flour 1 liter of milk 2 Tablespoons of density 1 bag of whipped cream/ or 2 Tbsp of sweet cream Puff pastry 2 crusts, down and upper (The procedure for making the dough is the same as for the first recipe). Preparation: Mix eggs, sugar and vanilla sugar. Add flour gradually and mix. Pour mixture in warm milk and cook. Stir over low heat for at least 10–15 minutes until it becomes a thick mixture. Then let the mixture cool down. When the mixture has cooled down, add the prepared whipped cream and mix it gently with a whisk. Put the cream on a sheet of crêpes, and flatten it, cover with another sheet. Cut into cubes and sprinkle with powdered sugar. Serve prepared cakes. 3. Recipe For High Krempita Cream Ingredients: medium, total time: 65 min. 6 eggs 20 Tablespoons of sugar 2 vanilla sugars/ 20 g 1 box (400 g) density 6 Tablespoons of flour 500 ml water 2 liters of milk Puff pastry 2 crusts, down and upper (see first recipe how to prepare) Buon appetito! #food #dessert #cream #cake #krempita #serbianfood #simple #recipe #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

New Potatoes, the best recipe With these potatoes, it is not important to clean the skin, therefore it is much tastier with it. These potatoes contain a very thin membrane and I only peel off the excess skin that has started to peel off. It is significant to wash these potatoes well and clean them of all impurities. To be sure of all that, before frying, I heat them and cook them for 10 minutes before frying. In this way, the potatoes will be softer on the inside and crispy on the outside! Frying will also take a short time. In addition, it is significant that it has undergone heat treatment! Preparing these potatoes is extremely easy and quick. A significant result is that it is very tasty! Follow the recipe. Ingredients: simple, total time: 45 min.4 serving 1 kg new potatoes/ red or white Nouvelle water for cooking salt to taste 2 full Tablespoon lard/ or Olive oil EVO 2 teaspoon fresh weed dill/ finely chopped or dry wok pan Preparation: First, wash the potatoes well under running hot water. Peel off the excess skin that has already started to separate and remove all impurities. Cut them lengthwise and cut into pieces. If they are small new potatoes of the red type, you can cut them in half lengthwise. Take a medium saucepan and put the potatoes, add water, enough to cover the potatoes. Cook them on moderate heat for about 10 minutes. After that, strain them well, and leave in a colander to cool. Thereafter, put them on a clean cloth and pat them dry. Pour 120 ml of oil or 2 spoon of fat into a deep-frying pan and heat over moderate heat. When the oil is hot, add the potatoes to fry. During frying, turn them all over until they are well browned, season to taste with salt and cover. When the potatoes are ready, add 2 pinches of weed dill at the end, and stir, turn off heat immediately. Place the finished potatoes with a slotted spoon in a deep dish, on which you have placed kitchen paper. Potatoes prepared in this way go well with various roasts, steaks, chicken white meat, etc. Buon appetito! NOTE: In this recipe, I have used lard for frying, because it is healthier and more economical than oil. When you fry anything with oil, it has to be thrown away after frying, because it isn't healthy to use it a second time! This is not an option with fat, secondly, fat is obtained naturally and is less harmful to health than oil. If you fry dough such as donuts, then it is not recommended to use that lard for savory things, because the smell of the dough remains in the fat. At the same time, if there are certain impurities after frying, just filter it and use it for another time. If you have leftover potatoes from the meal, keep them covered until tomorrow at room temperature! #new #potatoes #simple #delicious #recipe #sidedish #tasty #food #foodlover #foodblogger #blog #cofffeetimelena #cooking #frying #soft #crispy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Stuffed Pierogi with Cheese Fantastic pierogi that are made in just a few minutes. An ideal appetizer for breakfast or dinner. It is simple to prepare, and the quick recipe is without eggs and milk. Economical recipe and we all have these ingredients at home. The dough is fantastically soft! Before preparing this pierogi, read the NOTE. Follow recipe. Ingredients: simple, total time: 60 min, 12 big pierogi or 24 mini Dough: 400 ml of lukewarm water 1 teaspoon of sugar 2 teaspoons of salt 8 g of dry yeast/ or 25 g of fresh yeast 1–2 Tablespoons of oil 550 g all-purpose flour/ or flour type 00 -700 g (+ 120 g for work surface) Filling: 250 g hard cow cheese/ mashed /or Trappist cheese 1-2 Tablespoon sour cream and plenty of oil /or 3 big Tablespoon lard for frying Preparation: In a deep bowl, add lukewarm water, then dry yeast, a teaspoon of sugar and flour, mix it well, then add the rest of the ingredients from the description. There is no waiting for the dough to rise, it can be done right away. While mixing, gradually add flour. The dough must come together well and be free of lumps. When the dough is well kneaded, flour the work surface and work out the dough by hand. The dough should not be sticky but soft. Place the kneaded dough in a deep bowl, cover with 2 tablespoons of oil, and rub into the dough. Cover with nylon foil and leave to rise for about 30 minutes. Divide the risen dough into two parts. Then roll it into a roll and cut it into smaller parts and shape it into balls. You should get about 12 equal balls from this dough. This pierogi will be bigger! You can also create a mini version and read it in NOTE. Mash the cow's cheese with a 1 Tbsp of sour cream to make the filling creamy. Take the ball and roll the dough with your hands into a circle on both sides. If the dough is dry, add a little oil. If the dough is a little sticky, add just a little flour to the balls. Make a circle or a square shape, the shape doesn't matter. Roll out the dough to 3 mm. Place the filling on the bottom of the dough, then close the sides and roll up the dough and put it aside. Repeat this with each dough ball. Make sure the pirogues are closed because of the filling. Heat the fat over moderate heat. When the oil is hot, add the pierogi to the hot pan and fry until golden brown on all sides. Serve cold or hot for breakfast or dinner. I always wait for them to cool a little before eating them, that way the cheese filling feels better! Buon appetito! NOTE: You can also make smaller pierogi from this dough if you like mini versions. Then you will divide each roller into 12 smaller parts. So you will get 24 pieces of pierogi from this quantity. It is also more convenient for baking. I did a mini version. If the cheese is more salty, feel free to add 2–3 tablespoons of neutral cream. The filling must be creamy. You don't have to make them with cheese, you can make them empty and combine them with salty or sweet spreads. Store this pierogi in a box, covered a few days, if it stays at all. :) For the work surface, I needed about 120 gr of flour type 00. And I have used about 700 gr in the dough. For all-purpose flour, you will need the amount as described and a 60 gr to work on the work surface. If you have a bigger fryer at home, this job goes faster! I have used lard for frying. By frying in lard, it absorbs less fat! You can also filter it and use something else for tomorrow! #stuffed #pierogi #appetizer #breakfast #dinner #simple #recipe #delicious #food #dough #pastries #simple #easy #delicious #cheese #serbian #foodie #foodlover #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Zlatibor Skewer Try this phenomenal Serbian recipe, this is how people from the Zlatibor district of Serbia make skewers. The recipe is very simple and quick. Follow instructions. Ingredients: simple, total time: 40 min., 3 serving 500 g pork fillet/ diced 100 g beef prosciutto 100 g ham 100 g Trappist cheese/ Edam cheese 2 fresh green pepper/ or red peppers mustard to coat salt and pepper to taste Preparation: Cut the fillet lengthwise, beat it well, coat with mustard, add salt and pepper to taste. Arrange slices of prosciutto, Trappist Cheese, ham and finally paprika. Roll it all up and cut it into rings, put it on a skewer and put it on the grill. Garnish with Zlatibor mature cream, french fries and grilled vegetables, zucchini, peppers, etc. Buon appetito! #zlatibor #skewers #serbian #traditional #meal #meat #maindish #food #delicious #simplke #recipe #foodie #foodlover #blog #coffeetimelena #foodblogger Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Tandoori Chicken Skewers The traditional dish of Tandoori chicken is usually made from bones in chicken legs or drumsticks. This way of roasted chicken is originally from India, with adding Indian spices, it can be served with their flat bread with garlic flavor, basmati rice and cilantro sauce as an addition. The chicken is marinated in a beautiful, light and colorful sauce. The secret is in adding a little red color, which is optional. In this recipe, turmeric, mild chili powder and paprika give unbelievable beautiful natural color. Once you try it, you will always make. Follow recipe. Ingredients: very easy, total time 30 min., 4 persons 700 g chicken breast or boneless, skinless chicken thighs cubed 3 Tbsp Olive oil EVO 80 ml yogurt 2 tsp fresh ginger minced/ or paste 1 Tbsp fresh garlic cloves/ minced 2 tsp Garam masala 2 tsp salt 2 tsp cumin 2 tsp mild chili powder 1/2 Tbsp turmeric 1 tsp coriander 1 tsp paprika powder 1/4 tsp cayenne powder/ optional 1 lime juice butter for basting/ optional Preparation: Season the chicken first: In a deeper bowl, place the diced chicken together with the olive oil, yogurt, ginger, garlic, all the spices and lime juice. Stir well and leave the chicken to marinate for at least 30 minutes. If it stays longer and is not a problem, it will marinate better. (You can also prepare the marinade the day before, it will be even tastier.) Soak wooden skewers in warm water for 20–30 minutes to prevent them from burning in the oven or on the grill. After marinating, prepare the chicken. Put the chicken on the skewers. This recipe can make 5–7 skewers. Heat a grill or pan over a moderate heat. Coat the grill with oil so that it does not stick. Place the skewers on the grill, bake them for about 6–8 minutes on each side. Optionally, stuff the skewers by coating them once with butter on each side, once while baking. When done, remove the grill and serve warm! Buon appetito! NOTE: If you use chicken thighs, preheat the oven to 220 °C. Cover the dish with foil and add the grate to it. Spray the grid to avoid sticking and place the skewers. Bake for about 20 minutes, until it takes on a good color and the meat is cooked properly. If you are roasting chicken breasts, roast them for 10–12 minutes at the same temperature, then continue for 2–3 minutes until they are nicely browned. Remove the meat from the oven and serve warm. To make Cilantro (parsley)Sauce: To make cilantro sauce add a bunch of finely chopped parsley, 2 whole chopped jalapeños with removed seeds and stalk, plain yogurt, mayonnaise, Mexican cream, minced garlic cloves, chopped paprika, cumin, salt, black pepper and a little lime juice flavor. #food #skewers #tandoori #chicken #meat #indianfood #maindish #tasty #delicious #foodblogger #blog #recipe #foodblogger #foodblog #blog #foodstagram #coffeetimelena #foodie #foodporn #coffeetimewithlena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Mexican Rice Wonderful Mexican rice with aromatic spices and, of course, hot peppers. In addition, among the vegetables there are peas and carrots, which give an even better taste. Follow recipe. Ingredients: simple, total time: 50 min. 2 serving 2 Tablespoons of olive oil 1 onion/ finely chopped 1 medium carrot/ diced 1/2 iodized salt/ or sea salt 1/4 teaspoon of black pepper 1 medium jalapeño pepper/ without seeds and blended 2-3 garlic cloves/ finely chopped 1/2 teaspoon turmeric 1/2 teaspoon chili powder/or red-hot crushed pepper 1/2 teaspoon cumin powder 150 ml of peas 360 ml long white rice 960 ml chicken broth/ or vegetable/ 1.5 cube for soup and 960 ml water 2 Tablespoons of tomato paste 2 Tablespoons of fresh parsley lime wedges/ for serving big wok for frying 100 g diced smoked bacon/ optional Preparation: Prepare all the ingredients as described above. Fry the onion in olive oil for a few minutes until it becomes transparent. Add the chopped carrot, blended jalapeño pepper, salt, and pepper to taste. Simmer for about 10 minutes, with stirring occasionally, then add the minced garlic, let it smell for about 8 seconds, then add the crushed hot pepper, cumin, peas, turmeric, then rice, combine all ingredients well. Immediately pour over 320 ml of broth, let the rice swell and stir occasionally. Cook for about 10 minutes. Then add the broth mixed with tomatoes, stir, reduce the heat and cover the wok. Continue cooking for another 10 minutes. Finally, add the third and last cup of broth, stir and wait for the rice to swell, turn off the heat and sprinkle with chopped parsley. Serve Mexican Rice with diced or grilled chicken. Serve with a lime wedge. Buon appetito! NOTE: For those who don't like spicy food, and you like this composition, leave out only the hot peppers and the addition of crushed pepper. In exchange for that, add 1 teaspoon of red ground pepper instead. You can certainly combine with smoked bacon, which you will put right after the onion. I didn't put it on because I have already chicken grilled cubes. From vegetables, you can add celery stalks and sweet corn. As for the grilled chicken cubes. You will first cut them into fillets about 3 cm thick, then cut them into cubes. Place them in a deep bowl, mix with a pinch of salt and pepper, and olive oil. Mix well and cook directly on the grill pan, stirring occasionally, until well browned on all sides. Add next to Mexican rice. Food can stay in the fridge for up to 2 days. Do not heat the rice, but take it out early in the morning before eating lunch. #Mexican #rice #simple #sidedish #food #maindish #food #delicious #vegetables #tasty #hot #pepper #foodloverf #foodie #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Baked Eggplant Salad Roasted eggplant salad is a seasonal salad, it is very tasty and easy to prepare, and it is ready quickly! I prepare it this way and it is very tasty! As for baking, you can also do it in the oven because there is no frying in oil, and it is fat-free. This time, I did it in a pan because I didn't have much time. I always use olive oil or fat for every frying. You don't need a lot of ingredients for this recipe, and it is very economical. Follow the recipe. Ingredients: simple, total time: 50 min. 4 serving 2 eggplants/peeled and cut into rings 5 mm 3–4 cloves of garlic/ finely chopped 1 handful of fresh parsley/ finely chopped 6 Tablespoons of Olive oil EVO/ or other 3 Tablespoons of apple acid vinegar/ or other salt to taste pepper to taste/ optional Preparation: Wash the eggplants and peel them, then cut them into 5 mm rings. Then salt them on both sides and let them rest for 30 minutes. Drain them from the liquid- Pour olive oil into a regular frying pan and heat on moderate heat. Place strained eggplants on hot oil and fry until golden brown on both sides. Remove the fried eggplants with a slotted spoon on the kitchen pepper to absorb the excess fat. While the eggplant is resting in a bowl, chop the garlic and parsley. Combine parsley, garlic, vinegar and olive oil in a small bowl and leave to stand for 15 minutes. When the eggplant has cooled, cur them in cubes, add them to a bowl, pour over the mixture of vinegar, parsley, garlic, oil, stir and leave to cool in the refrigerator about 30 min. This salad can be served with any meal. Buon appetito! #baked #eggplant #salad #healthy #food #simple #delicious #recipe #holiday #season #easy #foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Clear Vegetable Soup Clear vegetable soup is ideal light soup for summer days, dietary and rich in vitamins, you can combine vegetables as you wish, with few foods and without a lot of spices. I combine it with Brussels sprouts sometimes instead of cauliflower, you can also add vegetables that you prefer: broccoli, potatoes, celery stalks, parsnips, greens, leeks, etc. Follow recipe. Ingredients: total time 40 min., very easy, 4 persons 2 carrots/ cut into rings 200 g of fresh or frozen green beans/ cut in half 1 small cauliflower/ chopped into small flowers 1 small head of onion/ finely chopped 1/2 bunch of primrose leaf/ finely chopped salt and pepper to taste dry spice / Vegeta olive oil Preparation: Fry finely chopped onion in oil until golden brown. Then add green beans. Pour in the water and let it boil, put the cauliflower chopped into smaller flowers and the carrot chopped into rings or cubes. Pour as much water as you would like to be according to the density and your desire. With this soup, it is important to have a clear and light soup. I always pour 4–5 fingers over the vegetables. Season with salt and pepper, add dry spice/ Vegeta. Before serving, sprinkle with chopped fresh primrose. Serve warm. Buon appetito! #clear #vegetable #soup #carrot #onion #cauliflower #greenbeans #vegetables #simple #recipe #food #foodie #foodlover #blog #coffeetimelena #foodblogger #healthy Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Fritters made of Minced meat Serbian and Leskovac-style fritters - Uštipci, very tasty and soft, an excellent choice for those who like fast food and delicious dishes! For this fritter's preparation, it would be good to make the mixture one day before baking. Because in this way the meat will absorb all the ingredients you have mixed in, thus the meat will be tastier and more beautiful. The meat is soft inside and crispy on the outside. It is widely known that the people of Leskovac are number one in the world for making good burgers, kebabs and mućkalica, so here is one of my favorite recipes, how I prepare it. Follow instructions. Ingredients: simple, preparation time: 35 minutes, standing time: 2h, 6 serving 620 g minced meat/ pork, beef 4 eggs 1 teaspoon salt 1 teaspoon pepper/or to taste 1. 5 teaspoon dry spice/ Vegeta 1 bag baking powder/ 10 g 250 g flour 1 teaspoon hot crushed pepper/ optional 1 teaspoon red ground pepper 50 g breadcrumbs 200 ml natural water fresh parsley/ finely chopped/ or dry 1 teaspoon 2-3 medium cloves of garlic/ minced For Frying: vegetable oil / or lard(I have used lard) Preparation: First prepare all the ingredients from the description above. Mix all the ingredients in a deep bowl except the water. Combine the ingredients well to make a compact mixture. You will add water at the end. Mixing this mixture during about 15 minutes because the ingredients must be well combined. Cover the bowl with plastic wrap and let it rest overnight. If you really can't wait, then leave it in the fridge for 1-2 hour. Pour a lot of oil into a deep pan, about 300 ml. When the oil has become hot, take out the fritters with a small spoon and with the help of another spoon put them on the hot oil. Press a little pinch with a spoon. Make sure you do it quickly because it will stay hot at the same time. Fry them until they are golden brown on all sides. Take them out with a slotted spoon, place them on a kitchen towel on a vessel to absorb excess fat and cover. Serve with mashed potatoes, baked potatoes, spinach, rice or any other vegetable you like. Buon appetito! NOTE: If you have leftover mixture from the one you have used, cover it with nylon foil and store it until tomorrow. With this dish, you can combine baked potatoes, young potatoes, broccoli, spinach, and rice. The shape is not important with these fritters! #fritters #made #of #Minced #meat #maindish #meal #Serbian #leskovac #meatballls #food #foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Sicilian Pesto This simple meal originates from Sicily. A fantastic sauce that doesn't need to be cooked. The only thing you need is the pasta to be done or the gnocchi. Easy to prepare and ready quickly! I make it this way. Follow the recipe. Ingredients: simple, total time 15 min, 4 serving 480 g any pasta/ or gnocchi 200 g of Pachino/ or cherry tomatoes/ cut in half 500 g of ricotta 60 g of Parmesan cheese/ grated 50 g of almonds 1 bunch of fresh basil/ chopped -70 g 2 clove of garlic/ cut in half 160 ml of extra virgin olive oil salt and pepper to taste Preparation: Pour water into a small pot, wait for it to boil. When the water started to boil, turn off the heat, add the almonds with the shell, let them stand for 3 minutes. Strain, pour cold water, add almonds. Leave for a few seconds and peel off the shell. Wash all tomatoes, cut them in half and remove seeds. Then place them in a deep bowl. Wash basil leaves, put them in cloth and gently pat them dry. Cut the basil into smaller pieces. Peel the garlic, and cut them in half. Place tomatoes, grated Parmesan cheese, basil, almonds, salt, and pepper to taste, garlic, and oil in the blender. Blend in pulses, being careful not to prolong the process too long. Finally, add the ricotta to obtain a smooth cream. Control the cream sauce and add spices as needed. The Sicilian pesto is ready to be enjoyed! During this time, cook the pasta according to the instructions on the package, strain them well. Pour the mixed Sicilian pesto into the pan. Add cooked and well-strained pasta and stir. Garnish the top of the spaghetti with basil and Parmesan cheese as you like. Buon appetito! NOTE: If you like the taste of paprika, you can use 1/2 red or yellow pepper! #Sicilian #Pesto #italian #sidedish #simple #pasta #cream #cheese #sauce #ricotta #Parmesan #basil #tomatoes #olive #oil #almonds #recipe #delicious #foodie #foodlover #foodblogger #blog #coffeetimelena Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.

Chicken Thigh and Drumsticks Teriyaki Teriyaki chicken in the Mexican way, a very tasty dish and easy to prepare. If you don't have these ingredients, try replacing them with hot soy sauce, and you can replace Mexican powder with hot barbecue spice or some meat. In any case, you will not go wrong, the dish will be excellent and delicious. You can serve it with white rice, see recipe here, or with some pasta if you like. Follow recipe. Ingredients: simple, total time: 60 min., 4 servings 6 pieces of chicken meat (thigh and drumsticks)/boneless 1 teaspoon of salt 1 teaspoon of pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of Mexican El matador Arrachera powder seasoning for meat 2 Tablespoons of sesame oil 1 yellow fresh pepper/ cut into strips thinner 1 green fresh pepper/ cut into strips thinner 1/2 teaspoon of pepper 1/2 onion/ cut into half rings 2-3 Tablespoon of sesame seeds 1 broccoli /cleaned of smaller flowers 150 ml of Mandarin Teriyaki sauce Preparation: The thick fat and chicken skin is removed from the meat. Cut the meat into strips or squares to taste. Marinate the chicken with salt, pepper, garlic, onion powder and seasoning. Mix it all well. Leave to stand in the refrigerator for 1 hour. Turn on the stove over medium heat, add sesame oil and add the chicken. Wait for the chicken to turn brown. Then, add the peppers and onion, it to unite flavors. After few minutes add a broccoli. Mix well all. Put the lid on and wait 10 min. In another pan, fry 2–3 tablespoons of sesame seeds without oil, until it turns yellow. Pour the Mandarin Teriyaki sauce to taste, mix well cook about 3 minutes, then add the previously toasted sesame seeds to taste. Stir the ingredients well and turn off the heat after 1 minute. Buon appetito! #food #maindish #asianfood #terizaki #chicken #meat #sesame #peppers #broccoli #sesameseeds #foodblogger #delicious Use the contact form for questions or advice. I would be happy if you would comment on my recipes and put like.