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Mia Baking Alone for the First Time

This is a memory I will cherish forever. She is truly my best friend, my baby. If you want to make these Lemon Blueberry Rolls, the recipe is on my website here: https://www.laurainthekitchen.com/recipes/lemon-blueberry-rolls/ Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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Fennel Soup / حساء البسباس – CookingWithAlia – Episode 869

Fennel Soup / حساء البسباس RECIPE: https://www.cookingwithalia.com/869-fennel-soup/ INGREDIENTS: 1 fennel, sliced 5 celery stalks, chopped 1 leek, sliced 1 medium potato, peeled and diced A pinch of saffron threads 250 ml (1 cup) milk 1 tablespoon butter Salt and pepper, to taste 1L (4 cups) water For decoration Chopped walnuts Pennyroyal min DIRECTIONS: 1- In a large pot over medium heat, melt the butter. Add the fennel and the leeks, and sauté for 1 minute. 2- Add the potato slices and cook for 5 minutes. Then add the celery stalks and cook for another 3 minutes. 3- Season with salt, pepper, and saffron. 4- Add water, cover the pot and simmer for 20 minutes or until the potato pieces become soft. 5- Transfer the soup to a blender and blend. Add the milk and blend again until the soup has a smooth and creamy texture. 6- Return the soup in the pot, and reheat before serving. Add more milk for a more liquid texture. Serve hot and top with walnuts and pennyroyal mint.

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