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The ingredients needed to make Easy To Eat Fish Sausage and Pasta Soup:
- Take 1/3 to 1/2 Fish sausage
- You need 1 (or use sausages or hanpen)
- You need 10 strands Long pasta
- Prepare Added ingredients of your choice:
- Prepare 1 leaf I used: cabbage
- Take 1/8 Onion
- You need 1 Shiitake mushrooms
- Prepare 1/4 Cucumber
- Provide 1 dash Wakame seaweed
- You need 400 ml Water
- You need 1 tbsp White wine
- Prepare 1 cube Soup stock cube
- Use 1 dash each Salt, pepper, soy sauce
- Take 1 Grated cheese
Instructions to make Easy To Eat Fish Sausage and Pasta Soup:
- Break the pasta strands in half. Skewer pieces of fish sausage on each strand. You may want your children to do this.
- Put water, white wine, the skewered fish sausage from step 1, cut up vegetables and soup stock cube in a pot and heat.
- Simmer for the cooking time indicated on the pasta package. Season with salt, pepper, and soy sauce.
- Ladle into bowls, sprinkle with grated cheese and coarsely ground black pepper, and serve.
- If you make little decorative cutouts in the center of the fish sausage slices before skewering with the pasta, it will be very cute. You can just cut out the ones for the children. Enjoy making the skewers with them.
- I made a soup with lots of ingredients.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely
Buy raw fish or meat and store at the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you’re going to use was saved correctly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say how long you may keep the food and if it needs to go in the refrigerator.
This sort of food often has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, texture or colour may begin to deteriorate.
Following this date, the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, be sure you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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