#my recipe :]

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[carouselcometh]

The Glass Coffin Mocktail! In honor of my most beloved and favorite Saw trap 5ever :)

[nihonnojihifukainomajonoseiiki]

I made a dark chocolate and blackberry cake to honor Morrigan.

This cake embodies the dark elegance and strength associated with Morrigan, with the bittersweet blackberries and dark chocolate representing the depth of her power and the transition between life and death.

Ingredients

Cake

2 cups all-purpose flour

1 ½ cups sugar

¾ cup black cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1 cup fresh blackberries (for the filling)

Blackberry filling

2 cups fresh blackberries

½ cup sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 1 tbsp water

Blackberry buttercream frosting

1 cup (2 sticks) unsalted butter, at room temperature

4 cups powdered sugar

½ cup blackberry puree (strained for smoothness)

1 tsp vanilla extract

Purple gel food coloring (to intensify the blackberry hue)

Dark chocolate ganache

8 oz dark chocolate, chopped

1 cup heavy cream

Decorations

Black fondant roses

Dark chocolate shards with a swirl of purple luster dust

Instructions

Bake the cake:

Preheat the oven to 350°F (175°C.) Grease and line two 8-inch round cake pans.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth.

Carefully pour in the boiling water and mix until the batter is thin and smooth.

Divide the batter evenly between the pans and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the blackberry filling:

In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries break down, about 10 minutes.

Stir in the cornstarch mixture and cook for an additional 2 minutes until the filling thickens.

Remove from heat and let cool completely before using.

3. Make the blackberry buttercream:

In a mixer, beat the butter on medium speed until creamy.

Gradually add powdered sugar, beating until smooth.

Add blackberry puree and vanilla extract. Mix until the color is consistent.

Add a few drops of purple gel food coloring to intensify the color.

Continue beating until the frosting is light and fluffy.

4. Assemble the cake:

Place one cake layer on a serving plate and spread an even layer of blackberry filling on top. Place the second layer on top and press gently.

Frost the cake with the blackberry buttercream, smoothing the sides and top.

5. Prepare the dark chocolate ganache:

Heat the heavy cream in a small saucepan until it begins to simmer.

Pour the hot cream over the chopped dark chocolate in a bowl and let sit for 2-3 minutes.

Stir until smooth and glossy, then let it cool slightly.

Pour the ganache over the top of the cake, letting it drip down the sides for a dramatic effect.

6. Garnish:

Place the dark chocolate shards and black fondant roses on top of the cake. The shards represent Morrigan's fierce, warlike aspect, while the black roses symbolize transformation and mystery.

7. Serve:

To honor Morrigan, consider setting a small piece aside as an offering during a ritual, accompanied by a quiet moment of reflection or a short prayer.

[rats-are-cute-recipes]

Penne Alla Vodka

I am constantly craving this dish. I have tried different store-bought sauces, but I find they all taste a little too much like spaghettios. This recipe does not taste like spaghettios, because spaghettios are gross. Be extra careful when buying vodka, because most brands are made from gluten-containing grains.

Ingredients

♡ Package gluten free pasta (preferably penne)

♡ 1 Tblsp olive oil

♡ 2 Tblsp butter

♡ 1 clove minced garlic

♡ 1/4 cup vodka*

♡ 8 oz tomato sauce

♡ 1/4 tsp onion powder

♡ 2 tsp oregano

♡ Fresh basil, chopped, to taste

♡ Parsley, chopped, to taste

♡ 3/4 cup cream

♡ Salt and pepper, to taste

♡ Shredded parmeson, to taste

*I recommend Tito's, but other gluten free brands include Smirnoff, Grey Goose, and Deep Eddy. Whether or not all vodkas are gluten free is a subject of debate as some say the distillation process removes gluten, but I err on the side of caution and only use vodka made from gluten free ingredients.

Instructions

☆ Cook pasta as instructed

☆ Add olive oil and butter to pot over medium-low heat. Saute garlic

☆ Stir in vodka and let cook down until about half of original liquid is left

☆ Stir in tomato sauce, herbs, and spices. Then stir in cream and let thicken. If mixture becomes too thick, add some pasta water.

☆ Stir cooked pasta in with sauce

☆ Serve topped with parmeson cheese

[biteofcherry]

Starting off Souptember project with a classic

✨ chicken broth ✨

Ingredients you need:

2-3 pieces of roasted chicken (wings, or legs, or both)

2 carrots (fresh or frozen, I often use frozen)

1/2 leek (fresh or frozen)

1 onion

1/2 celeriac (fresh or frozen)

1 parsley root (fresh or frozen)

a handful of fresh parsley

lovage (fresh or frozen, NOT dried)

a few bay leaves

a few allspice berries

1/2 teaspoon of turmeric (powder)

salt

black pepper

*there's no onion in the picture, because I forgot to put it there and realized the mistake after already started cooking, lol

Of course you can make chicken broth on raw meat, but I use leftovers of chicken roast, because roasted meat gives the broth much more flavor and additional color. So whenever I have some roasted chicken left (from holidays, parties, etc), I freeze them for the purpose of using them later for soup, or a quick meal.

Put the chicken in your pot, fill it with cold water and add a few bay leaves and allspice berries. Then put it on medium heat. Keep it on heat for about 30-40 minutes, but don't let it boil! Decrease temp if needed, but don't let it boil.

2. Char the onion - if you have gas stove, simply do it over a burner, but you can also char it in the airfryer, or on a pan. You don't want it super black and bitter, but let it have some solid burns.

3. Add the onion and the rest of the veggies, parsley and lovage to the pot. I prefer adding everything whole; you can later take it out and cut it into slices, if you want to.

4. Add a handful of salt, black pepper and turmeric (1/2 teaspoon). Stir.

5. Lower the heat to the minimum.

6. Let it simmer for at least 3-4 hours (you can keep it longer). Never let it get to a boiling point!

7. Taste and add salt and pepper if needed.

Enjoy! 🥰

This is the golden, rich broth you get in the end 😊

Add noodles and those boiled veggies and chicken per your own preference.

[ladysnowangel]

Root Beer Ice Cream

[eldritchdemonfox]

Hey hey here have a recipe

Penis Envy

absinthe

ginger beer

sprite

dollop of clover honey

licorice stick for garnish

Enjoy!

[sassydefendorflower]

Would you mind if I asked for the recipe for your famous lavender cake?

Hi :D

Still not sure how you found out about the lavender cake (probably my tags on something) but I shall answer your ask - fair warning though, I'm too lazy to convert much of the measurements into Imperial, so much of it will be metric. Convert at your own risk ;)

The Cake TM:

6 eggs 1 teaspoon of lemon extract (+ the zest of one lemon) 220g sugar 280g flour (all-purpose) 2 teaspoons of baking soda A sprinkle of salt

Split the eggs and beat them until they are firm (don't overbeat) and then slowly pour the sugar into the mixture to make a meringue (which you cannot overbeat thank god).

Once this is done slowly pour one egg yolk at a time into the mixture - then shift the flour, baking soda, and lemon zest into the mixture and gently fold the dry ingredients into the wet ingredients until they are combined - but only just.

You don't want to overmix.

Really.

Line the bottom of a 9 or 10 inch baking pan with baking sheets, but DON'T butter the sides. Bake at 175-180 °C (375F) for about 45 minutes or until it survives the poke test. Let cool slightly and cut in as many layers as you like. (i usually do three layers)

The Buttercream:

500ml whole milk 1 pinch vanilla extract 2 bags of vanilla custard powder 100g caster sugar 1 egg yolk 500g softened butter 10 drops lavender extract a few branches fresh lavender (optional)

Heat 450ml of the milk in a pan, mixed with the vanilla and lavender extract. In a seperate bowl mix the custard powder with the rest of the milk, the egg yolk and the sugar until well combined.

Once the milk comes to a boil, quickly mix in the custard/egg mixture. Mix well. Let it simmer for about a minute, but don't stop mixing for even a second. Take it off the heat.

Put the finished pudding into a deep bowl, cover with clingfilm, and let cool.

(optional) Wash and dry the fresh lavender before chopping it finely and mixing it into the butter.

IMPORTANT butter and custard/pudding need to be the same temperature for this next bit. Once the pudding has cooled to room temperature, slowly whisk pieces of butter into the mix until everything is well combined.

Try the creme to see if you like the amount of lavender - if not, add more lavender extract.

The Ganash:

200g white chocolate 80ml heavy cream 1 tbsp butter a few drops lavender extract

chop white chocolate until its small and even.

bring butter/heavy cream mix to a simmer and add lavender extract - DO NOT BOIL

once the heavy cream is hot enough, gently pour it over the chopped white chocolate.

Wait a minute and start mixing - don't stop until its smooth and uniform.

set aside

Other:

lemon curd / good lemon jam simple syrup

Assembly:

place bottom layer of cake on a plate, add one or two tablespoons of simple syrup onto the cake before spooning a third of the jam/curd onto the cake. Spread evenly. Now add a third of the buttercream - spread evenly.

Repeat with the second layer.

Add the top layer of the cake and crumb-coat the cake with the rest of the buttercream. Put it in the freezer for 30mins to chill.

Prepare the ganash - if it's too solid, gently warm it back up my placing it in a microwave in 10 sec increments.

Place the cake on a cake rack and slowly pour the ganash over the cake, starting in the middle and only slowly working your way to the edges.

Decorate and enjoy!

[bloodpressurecuff]

ok covid isolation korean chili

4 tbsp butter 1 yellow onion diced 3 garlic cloves minced 1 lb ground beef salt and pepper 5 tbsp gochujang generous pour of cholula scoop of cocoa powder pittance of cumin and oregano 1 cup irish stout 15 oz fire-roasted tomato sauce 500ml sagol gomtang 1 can of bushs baked beans

[hello-delicious-tea]

Butternut Squash, Mushrooms, and Sage Brown Butter Galettes

Crust: (from Smitten Kitchen, with added vinegar and salt) 1 1/4 cups (165 grams) all-purpose flour 1/2 teaspoon fine sea salt 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces 1/4 cup (60 grams) plain yogurt or sour cream 3 to 4 tablespoons (45 to 60 ml) cold water 1/2 T white fig balsamic Make crust - I use a food processor because I have a three year old. You just put the dry ingredients in and the butter and pulse until the butter is pea-sized, then add the wet (pre-mixed together) and pulse till it comes together. Then chill for an hour or so. Then cut into four pieces and roll thinly (a little less than an eight of an inch thick, I think).

Filling:

1 lb cremini mushrooms, sliced 6 leaves sage 2-4 T butter salt garlic or granulated garlic 1 medium butternut squash, cubed garlic or granulated garlic powder 2 sage leaves olive oil (browned butter would be good here too, if you made it and divided it before you cooked the mushrooms) ancho chili pepper (light - again, depth of flavor) thyme (light! flavor should be sage, not thyme) salt Feta Cheddar 4 T Cream cheese, warmed or otherwise softened Brown butter, toast sage leaves. Cook mushrooms in browned butter with salt and LIGHT garlic - you're trying to add depth of flavor here, not make garlic-flavored mushrooms. Meanwhile, steam the squash for 6 or 7 minutes in the microwave (covered container - I like to use a lidded casserole dish), then roast at 400 till browned. Mix cooled mushrooms with feta and cheddar. Add roasted squash. Mix. Taste for salt. Smear cream cheese, 1T per galette, in the center of each, leaving a rim of about an inch, inch and a half. Add filling on top. Fold the rim over so the filling doesn't ooze out. Add an egg wash if you have time and energy. Bake 35 minutes or so at 400, till browned.

[shitposthalf]

Hey, here's a little one pot rice cooker recipe that is really tasty and makes for an easy meal.

I'll show you the version I make first, then put explanations and variations under the cut.

Serves 1-2, depending on portion size

Ingredients:

-1/2 Cup Jasmine Rice -About 1 cup vegetable stock (I used homemade) -Approx 1 tablespoon soy sauce -Approx 2 teaspoons mirin seasoning -1 diced carrot (about a 1/2 cup) -Diced celery (about a 1/2 cup) -Frozen Peas (about a 1/2 cup) -Frozen Corn (about a 1/2 cup) -Diced bacon (add to hearts desire) -Shredded dried seaweed (add to hearts desire, mind amount based on how salty the stock, bacon, and soy sauce are) -Minced garlic (use to hearts desire, I used jarred)

Method:

Put 1/2 cup rice in rice cooker, rinse or not idc

Add in rest of ingredients. I like to add the liquids first then the dry ingredients

Cook in rice cooker with lid on (except for stirring occasionally to prevent sticking/burning) until rice has absorbed the stock, the carrots are soft, and the bacon is hot.

Enjoy. Explanation and variations under the cut.

Explanations/FAQ/Variations I guess?

Q. Why use so much stock? A. The general ratio of cooking jasmine rice with water is 1:1.5. Meaning 1 cup of rice cooks with 1.5 cups of water. Ergo, half a cup rice needs 3/4 of a cup of water. The additional quarter cup of water is used to cook the rest of the ingredients. If I was using fresh peas/corn, I would probably add a bit more water.

Q. What can I use instead of these vegetables? A. Literally add whatever vegetables you want. You'll just have to adjust water content depending on what they are/how many vegetables you add. I recommend frozen veg, as non-frozen veg requires cutting up into small pieces so they cook through properly. But most frozen veg is pre-cut/already the right size.

This recipe uses about 2 cups of vegetables in it. That's about 4 serves of vegetables. So like, generally 2 cups veg total should be good. I dunno.

As for recommended vegetables? I dunno, I like broccoli so I'm planning on making it with broccoli in the future. Maybe cut up tomato?

Q. Its too salty? Why!? A. I used fresh stock, which has less salt in it than stock powders and bottles of stock. Either water your stock down, use less powder, or adjust your salty ingredients (such as soy sauce, seaweed, and bacon)

Q. What other meats/proteins can I use? A. I would recommend pre-cooked meat, as I don't believe the time in the cooker is long enough to cook through most meat unless cut very small. So I recommend meats such as ham, salami, bacon (although err on the side of caution with bacon!), pre-cooked chicken, etc.

If using pre-cooked meats (instead of cured), maybe add them in near the end so they don't dry out as much. Idk though, experiment with it!

Also, tofu would be tasty in it. Using firm: cut into cubes. Using silken, maybe stir in near the end.

Q. Do I have to use vegetable stock? A. No, you don't. Use whatever stock you want, just know different stocks will have different levels of salt, so you might have to adjust the recipe based on that.

Q. Do I have to use soy sauce + mirin? A. I mean, no. But I would recommend seasoning it in some other way, otherwise it'll probably be boring. At that point it won't be this recipe any more though.

Q. Do I have to use jasmine rice? A. No, could use any other rice. Again, will have to adjust water content depending on the type though. If you used basmati you could probably get away with using the same amount of water.

Q. Why share this recipe? A. It's the only hot meal I've had the energy to make the past 2 days. It has a good flavour, good amount of protein, carbs, nutrients, and veg. So like. It works. And it's quick + low on washing up (especially if you don't have to cut anything)

[windandwater]

I know y'all have seen the fall hot drink recipe post. that I can't find right now. but of course I've had my own for years, here is how I make what is essentially very lazy wassail when I'm cold and want hot cider:

Put a mug's worth of apple cider in a pot and add some orange slices (I always wash the orange before cutting it, but leave the peel on, you you want them oils).

Add spices to your taste, I have mulling spice bags that I use but if I didn't I would use some combo of the following, and whole spices are better for this if you have them: cinnamon stick, clove, allspice, ginger (fresh peeled ginger preferred), anise, nutmeg.

Add a splash of cranberry juice. Pomegranate juice also works. If you don't have juice on hand you can also use a teabag of a similar flavor palette. I used pomegranate raspberry recently and it was fantastic. Remember to cut any strings off of teabags going on the stove.

Optional to add: lemon slice(s), apple slices. You can sub juice for the orange and/or lemon if you like or if it's easier.

Heat the pot over the stove to drinking temperature then pour it into a mug, filtering the add-ins out.

If the drink doesn't fill my mug when it's done, usually because I forgot and it boiled and it is also now too hot, I add cold cider on top, which also helps to bring it to the right temperature.

I am a fruit blend bitch so I've never messed around with caramel, what you are witnessing is me adapting my smoothie techniques into hot drink technique. enjoy.

[carouselcometh]

THE WORKING VACATION MOCKTAIL!!!!!!!!!!! BECAUSE WHO SAYS YOU SHOULDN’T TAKE SOME TIME FOR YOURSELF?

[nihonnojihifukainomajonoseiiki]

I made heart-shaped strawberries and cream danishes for a love spell.

These heart-shaped danishes can be a lovely addition to any romantic occasion or can be a special treat to invite love into your life.

What you'll need to make strawberries and cream danishes for a love spell

2 cups all-purpose flour

1/2 cup cold butter (or margarine), cut into small cubes

1/4 cup sugar

1/2 teaspoon salt

1/4 cup milk

1/2 cup cream cheese

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh strawberries, hulled and sliced

2 tablespoons sugar

1 teaspoon lemon juice

Powdered sugar (for dusting)

A sprinkle of cinnamon (for added warmth)

Instructions

In a large bowl, mix the flour, sugar, salt, and baking powder.

Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

In a separate bowl, combine the milk, vanilla extract, and lemon juice. Add this mixture to the dry ingredients and stir until just combined.

Knead the dough gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.

In another bowl, combine the sliced strawberries, sugar, and lemon juice. Sprinkle some cinnamon for a hint of warmth. Set aside to let the strawberries macerate.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Use a heart-shaped cookie cutter to cut out heart shapes.

Place half of the hearts on the prepared baking sheet. In the center of each heart, add a spoonful of the cream filling followed by the macerated strawberries.

Top each filled heart with another heart shape, sealing the edges by pressing down with a fork.

Bake the danishes for 20-25 minutes, or until they turn golden brown.

Allow them to cool slightly before dusting with powdered sugar.

As you prepare and bake the danishes, focus on your intentions for love and affection. Visualize the feelings you want to manifest and let them flow into the pastries. Say a few words or a chant that resonates with your intentions, such as: "With every bite, let love grow bright. Sweet and pure, our hearts endure."

Serve the danishes fresh, preferably with a cup of hibiscus tea or rose tea. You can share them with your lover during a romantic evening or date night. If you'd like to, you can keep some as a personal offering for a self-love spell.

[rats-are-cute-recipes]

Performer's Tea

I do community theatre, and after rehearsals, my throat ends up dry and painful. I like to make this tea to soothe it. It works well for singers, actors, or anyone else using their voice. Makes enough for one serving but can easily be multiplied so you can share it with the whole cast.

Ingredients

♡ 1/4 tsp ground cinnamon

♡ 1/8 tsp ground turmeric

♡ 1 tsp ground ginger

♡ ≈1 cup boiling water

♡ 1 tsp honey

♡ 1 tsp lemon juice

Instructions

☆ Bring water to a boil in kettle. If using an electric kettle, set it to "Herbal". This should be around 212°F or 100°C

☆ Add ground spices to a teacup or mug.

☆ When water has boiled, pour small amount into cup and mix until consistency of paste. Then slowly add desired amount of water, stirring continuously

☆ Stir in honey and lemon juice

[biteofcherry]

Another treat for the Souptember

✨kidney bean soup ✨

Ingredients:

400g dry white kidney beans (NOT canned beans)

4-5 potatoes

3 carrots

1 onion

250g bacon

2-3 smoked sausage

2-3 liters of stock (veggie or meat, your preference)

3 bay leaves

3-4 allspice berries

1 teaspoon of sweet paprika (ground dry spice)

1 tablespoon of marjoram

salt

black pepper

2 tablespoons of tomato paste (optional)

Start preparing the day before, or early in the morning if you plan on making the soup late in the afternoon/evening - because you need to soak the beans in water for at 8-10 hours. It's good to just put them in a water overnight. *make sure the bowl is filled with water to almost the top, because the beans will soak up a lot of water!

(on the left you can see how the beans look right after putting them in a bowl and on the right how they look after 10 hours)

2. Once the beans have soaked for hours, rinse them, then put them in a pot. Pour your stock in. If you want to increase quantity, add water.

3. Add bay leaves and allspice berries. Cover the pot with a lid.

4. Keep the pot on medium heat and bring the brew to a boiling point. Then lower the heat, but keep it simmering and cook beans for 30 minutes.

5. Peel your potatoes and carrots. Dice/slice them.

6. After cooking beans for 30 minutes, add your veggies and keep it bubbling for another 25-30 minutes.

7. While the veggies are simmering, finely chop your bacon and dice the onion. Get the bacon on a heated pan. Fry it until the fat melts and the bits are nicely brown. Then add your onion and fry it with bacon until the onion is softened and golden. Then turn off the heat.

8. Slice the smoked sausage. Make sure you get a smoked, ready to it kind of sausage, not a raw one!

9. Once you had your veggies simmering for 30 minutes, add the mix of bacon and onion to the pot, then add sliced sausage. Stir.

10. Add 1 teaspoon of sweet paprika spice. Add some black pepper. Stir.

11. Keep the pot on low heat for another 10 minutes. Then turn the heat off.

12. Add 1 tablespoon of marjoram. Stir.

13. Taste and decide if you'd like more salt or black pepper and add accordingly. (We haven't added salt before, because stock often comes salty already, as well bacon and sausage have saltiness in them and the soup soaks that up).

14. Eat! 😊 *you can also add at this point 2 tablespoons of tomato paste, but that's completely optional. Personally, I don't add it, but some people like it.