I enjoyed it,giv it a try

Its taste yummy

I've recently been ill and this is the first thing that came to mind. I remember being given a similar dish as a child when I had the flu, over the years I grew up and this is still one of the easiest and filling recipes on my list to make, with some tweaking to use my taste buds.

Bought a 1 euro 'no waste' bag. These veg where in it along with some fruit. Great value for money and good for the invironement.

Lately, I've been feeling inexplicably irritable and down, especially around my period. I'm not sure if it's due to age, hormonal changes, or something else. It's exhausting.Aside from my husband (sigh), iron deficiency can also make periods uncomfortable. Lack of iron leads to anemia, which causes dizziness and shortness of breath, adding to the usual discomfort of menstruation. It's a struggle.A bowl of pork liver soup can help boost iron levels and warm the body.For more recipes, visit: https://cake0885.blogspot.com/

Always try puting potato in to your pepper soup the taste is so deliscious

The weather suddenly turned cooler this week, and Dad had been wanting to make hot and sour soup for days. But since Mom knew Dad had to get up early, she volunteered to take on breakfast duty this week ❤️. Finally, today, Dad got to make his hot and sour soup wish come true.The ingredients for this vegetarian hot and sour soup are simple: carrot, enoki mushrooms, wood ear mushrooms, and eggs. Just season with black vinegar, white pepper, soy sauce, sesame oil, and sugar to get that tangy, spicy flavor you like. This version doesn’t use any thickener, since Dad is cutting back on starches. Without thickener, the eggs turn into egg ribbons instead of a smooth egg sheet, and Dad added a bit too many eggs, so it looks a little messy.Luckily, it still tastes great! Add some rice noodles in the morning and it’s a filling meal. After finishing, 501 even asked for more—always a compliment to the cook 🤣.A rough calorie estimate: about 350 Kcal per bowl, with 13g protein, 42g carbs, and 10g fat.

Tip: Cumin seeds and a dash of Lea & Perrins works with the flavours in this recipe. Add with the seasonings in step 2, but omit from the garnish.

Its yummy especially with masa

This amazing soup is mostly cooked in northern Iran. They serve it with Iranian yoghurt as topping.#iran_cookery

I tried this soup while in Toronto, and it had me hooked! I put my own spin to it and it's even better than I remember!!! Taste it and see!!!

Eating too many pork soup dumplings can get a bit heavy, so adding some chives to balance the flavor is a great idea. These dumplings have thin skins and are full of broth, making them incredibly tempting!Tips:1. After kneading the dough, cover it with a damp towel and let it rise for about 1.5 hours. The dough will become soft and easy to roll into thin wrappers.2. Brush a layer of oil before steaming to make the dumplings more glossy and moist.3. Do not steam the dumplings with chives for too long, or the chives will change color, affecting the texture and appearance!For more "Simple Cooking in a Leisure Kitchen" recipes, please visit this URL: http://vvloveme2.blogspot.com.au/