Cozy home vlog. Just cooking today. 🥦🌽 [CC]

Soup Make a chicken or pork broth. Take the meat out and add diced potato to the broth. If you love pumpkin, this is the moment to add it too! While the potato (and pumpkin, if using) is cooking, fry some onion, corn, and carrot in vegetable oil with a little butter. Add them to the soup and let it simmer for about 10 minutes. Then pour in 20% cream and add your favourite spices. I used herbes de Provence and a mix of peppers. For chicken broth, I simmer it on low heat for about 40 minutes. Pork broth takes about 1 hour on low heat — if the cut of meat is large, add another 30–40 minutes. All proportions are by volume, not by weight: 1 part meat, 1 part fried vegetables (onion 0.25, carrot 0.25, corn 0.5), 2 parts potato (or 1 part potato + 1 part pumpkin). Cream and spices to taste. Patties Boil 200 g of broccoli for 10 minutes, then blend it in a food processor. Add 400 g of minced chicken, 1 egg, 1 small onion, and your favourite spices. I simply added a mix of peppers. Mix everything well and shape the patties. Before placing them in the oven, sprinkle some grated cheese on top. Bake at 350°F for 30–40 minutes, depending on your oven. Marinated Carrot Salt 700 g of carrot with 1 tablespoon of coarse salt (1 tbsp = 15 ml). Let it sit for 30–60 minutes so it releases its juice. Then squeeze the juice out. Add 2 tablespoons of sugar and a pinch of pepper. If you like it spicy, add 1 tablespoon of red pepper powder — my child adores this carrot, so I make it without the heat. Fry 2 tablespoons of minced garlic in 5 tablespoons of refined vegetable oil, then pour it over the carrot. Finally, add 2–3 tablespoons of rice vinegar. Let the carrot sit for 2–3 hours — it needs that time to marinate and become truly delicious. _________________ Translated with a little help from a translator. Sorry for any small mistakes. 🤍