I know almost every mom faces this problem 2 or 3 times a week leftovers won’t be enough and backup is needed,as my mom always say (سنده ).
Well today I made mushroom soup and Caesars salad.
I usually make mushroom soup from scratch..never used ready packs.it’s very easy and much more tasty for sure.
You will need:
1 small onion.
1 packet fresh mushroom or 1 can.
3 big spoons butter.
3 big spoons flour.
1 cube chicken stock.
1 cup heavy cooking cream or 1/2 cup milk with 1 small pack of cream as u wish.
3 cups of water.
Heat the butter..then add the inions and a small bunch of sliced mushrooms..stirr well till tender then add flour and stirr very well until flour is well absorbed and brownish. .add the water slowly then mix all with food mixer till creamy…
Then add the cream and remaining sliced mushrooms…add salt and pepper. ..leave to boil then simmer for half an hour
As for the salad you’ll need luttuce, mushroom, capers if you like, parmesan cheese, croutons.
For the dressing :
A juice of half a lemon.
1 small teaspoon mustard.
2 big spoons mayonnaise. 2 big spoons yoghurt ( a trick so as not to use too much mayonnaise).
Salt.pepper.dried oregano…and a small cup olive oil.
A useful way to get a thick creamy dressing is to put all ingredients in a tightly closed jar and shake it very well….very easy.
Today I also made orange marmalade. …well I had too much oranges about to be ruined…thought that a jar if marmalade will be a nice gift for family and friends in this cold weather.
This is a very easy recipe I got from tv.
You boil the oranges as is in water…no peeling or cutting…for 10 minutes.
Then you discard the water and add fresh water to cover the oranges and boil for 1 hour.
Discard all water then remove top and bottom of oranges..cut in half to remove seeds then place them with peel in the food processer ..spin but don’t let them be too fine.
Measure oranges in cups..then add 1 cup of sugar to each cup of oranges.
Add a juice of a lemon to the mixture and let it boil on low heat for 1 hour or more…till syrup is thick.
Let it cool then fill it in clean jars.
Note: home made jams and marmalade must be kept in the fridge cause no preservatives are added.