To start with, we will be adding the floor.

In about and about half teaspoon of salt to it.

Oil.

And mix them all very well.

Mix it so well so that the oil completely codes with the all purpose flour.

No, people sprinkle some water on top of it. Very very less. Water will be using and we will go ahead and need the store. I'm using hands here. Of course we have to do that because we don't want a liquid or we want a very stiff dough.


Enough oil into it.

That should be enough. Once the oil heats highly cumin seeds into it.

I'm going to plug it.

Add the chopped Ginger and garlic.

OK, once the aroma spreads, we will be adding the green chili Stew it.

Add a pinch of turmeric powder into it.

At Greenpeace.

Had very little water.


I love you to cook.

OK, once the peas are cooked well and nice, that's called esperar paste.


Just add the mashed potatoes to it.

Mix the whole mixture very nicely now at the station is add the ground masala.

Oh beautiful.

Mix well.

Open Skype.


At this stage we will be adding the dry mango powder.

Mix again.

And to finish, we will be adding the chopped coriander leaves to it.

Alright.


Keep it on the surface, flatten it.

And circle them.

OK, after flattening the door we get there something like this along shape. Almost kind of an Oval shape.

No, what will do is we will start it in the center.

So.


Apply water over the edges.

It acts as a glue.

Alright, played very nicely. Now let us make it a cone shape. This is very interesting. All we need to do is just press it in the center here and.

Press it on its side here.

There we get a cone shaped like this.

Wow, beautiful.

No, let us add the filling into it.

Feeling.

Feeling goes in inside the cone.

Anmore

there that's over.

That should be enough.

Now stick.

This end with the other end. Let me show you stick this end.

The feeling.

And fold it behind.

Like this?

And give it a shape.

There.

We have a samosa.


Oil to deep fry. Heat oil in a frying pan. For the samosas to fry.

OK, now the oil is heated up. Now let us add this summer smells.

And deep fry them.

In a very slow flame, of course.

OK, now this also has started to change the color it is it is becoming a Golden Brown in color.

This is stone Golden in color.


We will add one tomato here that is.


Radishes this is 3 or 4 radishes.

These are three green onions that are diced.

One cucumber peeled and dust as well.

I prefer to.


Kitchen scissors and snip them. They tend to add a little bit of.

Food style to it when it's plated.

And the per flat leaf parsley as well.

You may prefer to cut it with scissors.


Once we have all the ingredients here in a bowl, we will add.

The Vinegarette

the traditional recipe calls for the bread to be fried, but you can also to sit in the oven with a brushing of olive oil and some salt to add a little more taste to it.

You can add as much as one loaf that stores the two loaves, depending on your tastes. To choose your hands to incorporate all the ingredients together.

Can you?


And then here we have the two tablespoons of select that already pre measured.

You could add that.

To the fattoush.

This is an excellent, wonderful tasting spice. Not only does it add a citrus flavor to it.

But it is beautiful, pleasing to the eye as well.


To start off with, I'm gonna take all purpose flour and save this into mixing bowl.

And after all floor accepted in that, I'm going to add salt.

Baking powder

rapid rise yeast.

Sugar.

And mix.

And you want to make some.


Into this.

Let's start tonight, though.

And the yogurt needs to be at room temperature.

No next.


This way I can really make sure that I'm putting all the.

Nice spices that lemon juice.

All the vegetables.

Say something about this now.

This world.

It makes it really, but the Apple cider vinegar.

The garlic everything in it is so good it's gonna be delicious.


To add the future bread.

Just put it on top.

Read it.

Like today.

By the way, this is a salad that can be combined with maybe 5 Dishel Thought.


In a car I add in the butter and oil.

I'm guarding the side, his ear or black cumin and the Ginger garlic paste.


Add in the tomato paste.

Salt.


Add in the khuman coriander powder and chili.


Lentils.

The water in which I boil the lentil.

And some fresh water.


About 3 tablespoons of cream. Do this at this stage.


You gotta Masella


Tiny bit of olive oil.

And he can sit marinating for half an hour, an hour, 4 hours.


And test it out yourself.

So then they go. I'm just going to gently work these tomatoes into a mush. Now of course you can use a food processor here, but the texture just won't be the same. So you can see that with a pencil in water you really get that texture. If I put this ablitzer it would just be completely smooth puree, whereas here I've got a lovely rough textured and you can see.


And not rest of that goes. We've got some onion, so the idea is not only going to give this salsa a lovely freshness of sharpness. This city onion is actually central for the salsa, but also that lovely crunch will give you texture in the salsa. So what's the sales are missing chili? You can't have assassin with actually, so this is Chipotle in adobo. Chipotle is the smoke dried jalapeno. If you can't get ahold of any in the shops, just use a jalapeno, a fresh one of fresh green chili roast it just the way I did for tomatoes. Shove it in.

I'll give you some lovely heat to it. I'm going to add a great tablespoon and it's going to give their salsa a bit of smoky, wonderful heat. So I'm just going to start this round.

Gently, not need some fresh lime.


Really hott, just going to shake the access marinade off and it goes to the pan.

Well, that's cooking.

Another perfect compliments for State Taco. A spring onions, but we want them nice and charred. I'm just going to roll them in that lovely olive oily marinade.


And put them onto this pan.

Perfect and we want these spring onions to be really nice and charred just like in the markets.

And they are so good in these.


LALA cut first of all. We have to soak it in cold water so the blood comes out and he has to sit like around 15 to 30 minutes to get all the blood out and clean it up.


Half of Kiwi, half of Apple OK.

And I feel like this is going to give you the little sweetness, yes, so I'm just so good.


For this in.

Oh young, that's amazing. I'm really excited about this.


We have soy sauce there, mix it and then let's put sugar and this is honey. I'm not gonna use this all right. Maybe half of it.

That's Sesame Oil. It's like the essential oil for Korean cooking. I'm not sure if we have sesame oil in Morocco. I never used it in Morocco. We have argan oil, has the same smell as sesame oil. So I wonder, maybe use some argan oil. It could be good.


There a pinch of pepper grounded, but paper and water.


Like lay down.

The ribs so you know, like if you marry in like this will be more evenly well like marinated, so more of the surface looks so good.

Now let's for that.


In here.

Oh color.


Ready ready.

Ah, sorry so good. Oh wow.

I smell that sugar all wow. Check this out.

Beautiful.

Oh wow.

Oh, this one is ready.

Hey look at this this out.

Oh


Take my poached eggs going to slide him into my barely simmering water.

And they only need to sit in there for about 30 seconds or 45 seconds were really just looking for the eggs be in there long enough to warm them up and take the chill off. We don't want to cook them anymore, so it's really important that after the eggs come out of the water we have a tray that has some paper towels in it 'cause we need to actually block the eggs dry if you want to pick in the eggs out of the water and start to assemble your ex Montreal or your smoked salmon Benedict when the hollandaise sauce gets onto the wet eggs is just going to wind up deluding the sauce and.


All over so exhibit in the water long enough. Lift him on out. Get him on some paper Cowling.

Block him dry.


Non

Are post in English muffin.


But not least, our hollandaise.

A really nice change of pace from a classic eggs Benedict.

Easter is coming up. This would be a wonderful brunch dish. You could easily do many.


It's very good with garlic.


Minecraft.


All the nice, colorful ingredients.

Cucumber dishes.

Open Packer.

Men.

All these beautiful colorful vegetables.


White radish, carrot, and zucchini are finally slice.


Then quickly stir fried in sesame oil.


We need egg yolk on the top.

So this is the same, is it?

That's pretty quick once you.


Spinach and yellow bean sprouts are blanched.


Salt, crushed garlic and sesame oil.


Rehydrated shataiki mushrooms, sliced and mixed with.


Soy sauce.

This one is Scotts flat. I need a pepper and sesame oil.

And colleague intervocalic.

And mixed up.


Should be sugar on the.

I did just little bit, OK.

When is Golden Brown, color is ready? OK, that's pretty quickly.


Remove tough base. If she measure mushrooms and break into bite size chunks.

Slice the onion.


1 teaspoon dashi powder.

Then add onion slices.

She magic mushrooms

And couple Jack.


Then remove the form.

Turn the heat down to low and cover.


Meanwhile, boil water in a different part.

Cook one bundle of dried somen noodles, al dente. According to a package.


Drain and rinse the noodles under running water.


Needle and dissolve into the soup.


The salmon noodles and cook until high.


Button.


Rice


Ready she

and mushroom.

And I cannot.

Knit

and yellow pins brought is very healthy.

It's very pretty cheap.

Chili paste.

Sleep is theism.


Put my chick peas in there. I rinse them and random an sometimes I use a food processor, but since most people don't have one in my food processor looks all grimy and it does not look sexy on camera. I decided to use mobile under probably for one can of chickpeas put in like the juice of 1 lemon. It's a good start.

Um, so I'll do that in just a second lemma. Squeeze lemons.

Sorry OK.

You like OK and then a couple cloves of garlic? Not really need to cut them up. 'cause I'm gonna put in a blender.

He's gonna do that.

Ah.

Sorry MoD jazz today.

Feeling sexual?

Call Thomas OK. Anyways, tahini genizah sesame paste. This is Yum Nature brand an probably is going to be good 'cause it has the word Yum in the brand name. I'm going to shake it 'cause it's like natural peanut butter and it separates.

So yeah anyways.

Probably 2 tablespoons to start with. It's kind of bitter if you put too much in.

So, but then the lemon juice kind of counteracts that.

Bitterness.


Bigger, better and.


OK.

I'm going to blend it up in the blender.

OK, I'm going to jab at it.

Start around.

And then do that some more.


Hungarian paprika put that on top.

Make it look like.


Washing, play stampka bodjona microwavable dish.

Couple with plastic wrap.


Less than 8 minutes. My nuns are ready. I'm just going to quickly brush them with some garlic, garlic, butter dish and Curry Mix lightly, drizzle them with parsley, finely chopped.

And then serve them while they're hot.


Dobbertin Mahomet America pistol dinghy.

Now look up on the dining add up or not.

Is it home a cheater? Is it over later kitimat?


Control Kolkata are cut their or sub job in a rambling in Kissimmee, Paralymic Confer Darling, you're told us up on Eid, Al Cappella homicide goodly a hat on it. Accordingly exergy other pointed out there so good. Clear there's a party to Bellingham. Is it cooling authority Panama.

Among other complaints.


So in how tall is it tender in a chanted?


Such a player person concerned also change. It's not gonna change.


Broccoli gadget darling maternal broccoli Gathercole Halqas alarm calendar.

Subjectively, person can serve as a full Gobi Beans. Similar Mitch. Yeah, availability counselors are. There could be subject also Facebook man.

Is it that he gets only bodyguard cooking or told us about their mineral curling?

This sub here Archie Crispy.


The matter go Home. Barikad Kirkeby study.

Yeah, Peasley.

Hum, do I sound like it?

OK.

Yeah 2:30 'cause it go back at home with the juice.

Michael starting it.


September darling is me.

Or think of Funny Darling.


OK, in fact.

Yeah, it's like not.

Only a pinch of salt only.

My name is.

Smiley phone hop.

They'll have to.

Yeah, so mixing assault with a flower.

One time.

Elsa party yes of course.


OK, little bit of water makes it not more what just a little bit of water.

Yes, we did something.

What?

Can I see you?

Another famous Japanese.

Catalina water gas.

How can you thank you?

Just slowly add water.

But

happy.

Is not ready yet. No, I look this is not ready.

Yeah.

Many

no no no.

More water.

Next

Hello Korean.

What are you doing?

Should I help?

Just watch for right now. You can help me make it.

Slowly add water.

Data that.

Saturday recording

yeah.

You have.

So that.

I'm making some hockey.

Should they look good?

Not together yet.

Needs more water video keep this way.

The computer.

Univision

No problem video.

Yep, no problem in England.

Yeah.

Starting to smell like Dole now.

I'm here, baby.

Not bad.

I'm Ben.

Keep it Kitty.

Like Oh yeah, yeah, yeah yeah.

Smoking weed

yeah then?

Here.

I.

Snap.

Next

I'll make this right now.

It's not like.

Find that something is very hard so you can use some water, right?

No more yeah yeah yeah yeah.

Little bit to make it a little extra water, yeah?

Send message.

This is how you make this.

Tell another.

Yeah, that is pushing really hard. You gotta be strong to do this. One mistake you gotta be strong like Anthony.

How do you make the party?

Karate Monard Natalie

What language?


She made all right. Who who is Salman?

Then he why not in.


Like that?

Put it on the Rachel, Rachel, Rachel.

Silly yeah Jenna Bailey.


And I how to filet?

Yeah, look at that.


But it ain't nothing.

They go Walmart.

Walmart.

Now the government Peace Garden Club Flower.

Banion

Then by God.

Right?

Then he got a lead.

This a flower Salmen Flower.

Beautiful Flowers we give a beautiful flower.


That put it there.


I'm going to brush a little bit of melted butter on both sides of my bread because I'm going to toast this. I want the bread to be toasted because I feel like it holds up to the sandwich. Much better wanna toast it when it's toasted, so I'm just going to brush it on both sides with some butter 'cause it gives it not only great flavor, but it also helps.

Get nice and Golden Brown. Do that on both sides.

Look good, I used up all my butter. Great, OK, I'm going to pop this.


Nothing. I'm going to add to that my flower now what we're making is a really quick béchamel, so really quick and easy cream sauce, because traditionally Montecristo has Basham out with it now. Don't think to yourself I'm not going to go through all that trouble for a ham and cheese sandwich. This literally takes minutes to do, and it's a total treat. Something that I would make for the weekend or something like that, and I just added my milk and you can see that the flower.

Is store in clumps but once it everything heats up it gets shoe. Everything melts and it is perfect and it it really is not the most delicious. Fancy sandwiches and my husband and I absolutely love it. I love this with the phrase a salad with some Lord owns and maybe even a poached egg if I'm feeling fancy it I'm not feeling like doing a poached egg. Maybe I'll do a quick Madame which is a Christmas show with an egg on top. I'll show you that in a different episode, but it's delicious. Whoops, I'm just going to let this cook until everything thickens and I'm waiting for that flower.

To pretty much melt completely, this shouldn't take very long at all.


I'm going to add migrated parmigiano. I just created sometime. I gotta jonal actually going to turn that off and now I'm going to add some salt and pepper and a touch of nutmeg. Easy on the Nutmeg because it can go from delicious. Do pumpkin pie spice.

It's because you know it is a pretty strong space, so you want to make sure that you go kind of light on it, but it does. I think add a world of a difference to your cream sauce.

OK.

Throw that in.

It's going to be nice and thick, especially now that you've added your cheese. It's really thick.


Really, really do and I specially love Dijon mustard when it comes to ham and cheese. I just think it's a fantastic. It's just like a match made in heaven. Have to say that Dijon Mustard and like coarse ground mustard or my favorite. So I'm going to put a good layer on one of the pieces of bread. You can do both if you want, doesn't matter.


I'm going to take.

Some Swiss I do one slice and they cut this in half.

Like that and then you take your ham and do a couple slices of ham because these are really thin slices, which by the way that's how I like it. If you can chat with your deli person, which you should be able to, you can tell them hey listen, cut my hand a little bit thinner because I don't like it to be too thin. Even now I'm using a couple of slices. I really do feel like the flavor is better if it's thinner and just put a couple more slices on there that you'd originally thought you were going to use.

Hope that makes sense and then I'm going to put the other slice of cheese on the top so it's two slices and two slices and then I go ahead and put topping on this.


Which, by the way, at this point I have my broiler preheated. I'm going to put some of my sauce on here. It is full of Parmigiano.

Which you guys know I love.

I'm just going to smear this.

Like so and it looks weird, but trust me it is heaven in your mouth as soon as this comes out of the oven, it really is. It gets hot and it's bubbly and it's just fabulous.

Then you take.

Morbid cheese

like so? I'm going to pop this under the boiler.


Directly under the broiler. I actually put this on my lower rack so it's kind of almost like the furthest away from the boiler so that I can stay in there a little bit longer to get everything heat up and then once the cheese is bubbling and it's melted and it's Golden Brown, we're ready to serve and that's it. But I'm telling you this.

Is that the word worthy? That's how good the sandwiches and it really is in the sandwich. 'cause you need a knife and fork to eat it.

I just sort these out of the oven and look at that mean that is.


Everything anyways, we're going to start making.

Our adult and we need some yogurt water and make sure that yogurt is room temperature and water is warm and if the yogurt is called just add hot water on it and it will become just the temperature we need just to give it a quick mix. Some honey.

Not too many ingredients.

Honey all right.


Some salt.

Have a.

People score.

And always makes after adding another ingredient.

Of course it's a bright we need.

And I'm always using instant yeast for most of my grades because we don't have two activated.

That's that's another.

Quick mix.

We can start adding our flower or and I forgot the olive oil. About 2 tablespoon or so.

I forgot an ingredient.


We can start adding the flour and we need as much flour as it needs to become a soft but non stick it all. It should take trouble with three and a half or so depending on what kind of yogurt you use.

I'm using full fact by the way.

And don't add 3 1/2 cups of flour at once, just add as you go as you need.

More.

Mine is already starting to.

Come together, just start adding the flower little by little.

You don't have extra flour and have Steve Bread.

And I'm using regular all purpose flour. If you want, you can also use whole wheat flour. Just substitute another Cup or just use instead of.

All purpose use let's say.


You can make 10 probably. If you want to make smaller.

Manage.

Who?

If you want to measure them or weight then with your.

Kitchen scale, that's fine.

I'm using my free scale, which is this method.

I can already tell this is.

And this is very soft and mushy though, so if it doesn't.

If it sticks, just add some.

Flower.

23456789 offs OK. I made nine alright I will just divide this one in two days.


And with your hands, I don't use a rolling pin for this bread, I'm just going to shape it as.

None which is 1/2 elongated or half round.

Uneven but like very unique, uniquely shaped flower bread.

Makes all.

At this point, you can start preheating your nonstick.


Just like, so grab 1 by 1.

Place on your skillet. You don't have to have to like I'm doing now, it's just to finish faster.

Next song.

And they bake pretty quickly, so keep an eye.

I'll just lower.

And as they bake, I will show you how I May.


It's time to turn them.

The other side.

So you didn't listen that came in three minutes. My friends are ready.


Better you can use whole wheat pita bread. Also put it on some napkins to absorb all the excess oil. I'm just going to break it up into my salad like so so they have to be chopped or anything. Just break it up with your fingers. You want to fry it in some vegetable oil until it's browned.

Be careful not to burn it, 'cause it does probably pretty quickly.

There you go.


Gonna want to mix.

The wholesale together now you can mix it with a spoon or you can mix it with your hands. The flavor taste just as good as the color.

After you thoroughly combined the ingredients.


Play the fattoush.

In the center of the plate.


The thing I like about firm tofu is that it's much easier to cut with silken tofu. I'm likely to break it.


And now I'm just going to cut up the green onion into little dices. This is basically just for garnishing. It doesn't really taste like anything when you put it in the tofu, but I just like to use it to garnish.


Your onion, this is just for the chicken, so you need a really tiny bit. I'm just going to use about that much and I sit.


Easier for myself, I'm just gonna cut them into small pieces 1st and then try.

If you live in an apartment, this is not apartment friendly, but it's OK. Don't worry about the neighbors.


Movie document adding it.

Are so good.


Solving it.

Call image.

Are you color black?


Total Sahara.

Cream home Superman Doll. Sat there been a child is born cream Dallas man or a thoracic limamou personal they need this soup. They could never bother challenge that.


And we're putting it in our serving bowl right here.

And leave the peelings on you want that.


Shape to heaven here. Here's a little variety with color and shape, and then I have my Wellness. the English walnuts. In this package you'll see they're just called.

Shelled walnuts, but there not black walnuts there. The other type of walnuts and we call them English wallets here, so those are the main ingredients that get addressing put on themselves. Furthermore, and just a little bit before we go into making the dressing is not pretty. It's already pretty an I'm not half done.

Alright.


So that will be able to mix up our dressing, 1/4 Cup of any type of mayonnaise you want to use. Just trying to save a calorie here and there. This is a pretty healthy.

Food if you want to start out healthily this year now I'm going to put some whipped cream in it and you might choose to leave that out, because by definition model solid. Just as the mayonnaise as its binder to the menase. I'm going to add 1/2 teaspoon of lemon juice so it's just this real lemon brand, but it's a reconstituted lemon juice and you need 1/2 teaspoon. I measured it here, but I know I would.

Drop some of it so I just put it in something larger but that end.


Color granulated sugar.

At that end and a dash of salt salt, so just put a little bit of salt just to know that we had it.

Start that around.

And that doesn't look like much dressing.

So we're going to add something to it.

So while this it's a bit.


Hour or so and I'll be asked crystals in it. Mine has come from the refrigerator, so it's not quite as easy to whip that way, so let me go off and get this swift and I'll come back and show you what it looks like. We'll combine it with the beginning of our dressing, put it over the Waldorf Salad and be finished.

I have my cream whipped and you should whip it until it holds its shape like this.


Somehow in the middle now on the play time.


If you're out before they go to bowl, and I don't want them to stick to my plate and then with the glass I'm going to be cutting out circles.

OK, here we go, that's done.


And now all those leftovers which I'm picking up right now I'm going to form a ball out of them and put them in a zip lock bag so they don't dry out so I can roll them again and.


Pull those off right? You just want the caps and it's nice if there whole 'cause we're going to slice these up, but if you break, don't worry, shataiki happens.


Point we're going to head over to the stove where I have a large skillet on medium high heat with a lot of butter. When I see that foamy part of the butter start to turn a little bit tan, I will throw in those mushrooms with a big pinch of salt.


Stage I'm going to add a pinch of fresh Rosemary, right? So give that Esther that just goes a couple seconds.


Mayflower to this, which is going to make yes zaru, so we're going to stir in the flour. It's going to get all clumpy and kind of dry, and you know kind of ugly looking, but that's OK. We just want to coat the mushrooms with the flower. We're going to just cook that for about 3 minutes, just like that's not going to look at.


In the raw edge off the flower. At that point you're going to pour in your cold beef broth, right? Maybe half a Cup at a time. Just pour it in Wisc, poured in wisc, and because the stock the broth is cold and the rule is hot, there's no lumps, so stir that in.


They look more professional with the little machine. OK, and then when my parochial ready I'm putting them into the boiling water. I put the heat to a little bit lower just so they don't bubble too much and then very gently steer them with the wooden spoon.


Float up to the surface and when this happens I'm keeping it for another minute, boiling and then fishing them out.


OK, and now time to strain.


Get glossy and soft. Here we go and then into my into my mixing bowl I'm adding the pump computer, then my ricotta cheese.

Pumpkin spice I'm adding a whole piece from better. If you don't like it that much just at half of the teaspoons, it's going to be perfectly OK, OK? I'm checking for seasoning, adding my onions, and then I'm going to add some salt and pepper.

And now time to mix it some more.

Check for seasoning again and everything.

Needs a little bit more salt and then the mining my bread crumbs.

Hey after that is the final mix. I have everything well incorporated.

Just Dance.

Then we have it ready so we can put it aside.


Now it's time to prepare the dough.

I am transferring my flower into my food processor. I'm going to add a teaspoon of salt and then in that mark there you see I boiled water. It's not hot anymore, but it's still very warm. I'm going to post it a little bit just to mix the salt and flour together.

Hey.

And then.


What happens with our flower while slowly adding the water? Because the moment the flower starts forming a door with the water like you can see a ball going around in your food processor. That means it's enough. I added here around three quarter of a Cup.


Other minute or so, and then the toy.


By the way, the beginning of our dressing mix is something very similar to what I use all the time in greater quantity to put on my coleslaw as the coleslaw dressing. Or I have a really nice recipe for Apple solid that is Apple grape in peanuts and if you put this on it's just really delicious, but this particular salad, the Waldorf Salad we're making a little fancier by putting some whip cream in an.

Can you put that in? Just put in 1/2 Cup whipped cream.

That's 1/2 Cup before it's wet, and then you want to follow this around. So just don't beat it or really even stir it.

Other than to just fold and you see it kind of combines that you see it is also streaky as well. At this point it's fine for putting over the Waldorf Salad.

Suggest.

Bring that out of your bowl.

And put it on top of your mixture of Apple, celery and English walnuts.

And then again fold, and I probably should have done this in something other than my serving dish, because folding gets messy a little bit ago. Just kind of spread that out to get it to more places at the beginning and then just go under and pick it up and let it get that nice lovely dressing.

Throughout

And as soon as we get everything coded because you do want to have the apples in particular coded in such a way that they will not turn Brown.

And if you are waiting for anything while you're making this, and you have your apples chopped, Please remember to put them in lemon juice. Or just sprinkle a little lemon juice over them so they will say nice and pretty and this is what our salad looks like.


That is because it has a firmer texture that can hold up well after it's mixed with the lemon juice that we're going to add later on. If you want to find me, chop the romaine lettuce.

Some people use iceberg.

I prefer romaine and it has more of a case and more nutrients than iceberg lettuce.

No, I cut it into shreds.

Complacent.

Do you wanna be able to mix all the ingredients together later on?


Peppers, I'm using orange, red and green can also use yellow, but.

These Peppers have a lot of vitamin C. They actually have more vitamin C than oranges too.

You wanna cut them into small small cubes?

Peppers go off of great zanghi taste and there.

It turned out to be about 1/2 Cup to 3/4 Cup of each kind of pepper.


Show you when I cut it in half and you wanna cut it.

In quarters

then also you want you know your vegetables to be all kind of the same size.

Over there we go.


Top of shredded red cabbage or purple cabbage.

1/4 Cup or about two radishes.

Also chopped up.

I have one tomato or about half Cup to 3/4 Cup finely chopped tomatoes.

I have 1/4 Cup of shredded carrot.

I have 1/4 Cup of diced green onions.

I have 1/4 Cup of diced red onion. You can use yellow onion.

That's fine.

And then I have 1/2 Cup of chopped parsley.

No.


About a tablespoon of dried mint. Another ingredient that complements the salad very well is so market spelled SUMAC to actually a dried groundberry that's found in tropical climate areas. You could find this at almost all of your grocery stores. Order specialty grocery stores you want to add.

About tablespoons


About 1/4 Cup.

Of olive oil.

Make sure you pick a very good Olive Oil 'cause it adds a lot of flavor to the salad and also complements all the vegetables.


Look up, we're going to season that with salt and freshly ground black pepper.


Heavy cream OK, and that's basically it. So now we're exactly at the stage you saw at the beginning of the video when we slid are already formed meatloaf.


The oven, 'cause that's how we're going to cook this now. The next time I make this, I'm going to put it in the oven like this Brown the top and then based it with this mushroom sauce. Here I was so drawn to that sauce it just kept telling me please spoon me over that meatloaf. I couldn't resist right. Sometimes the urge is just too strong and I gave in and I spoon the sauce over the meatloaf and I put.


In the oven and it still was fine, but I think I will Brown that first next time. Alright, that went into a low oven, 325 degrees for an hour and 30 minutes or until an internal temperature of 155 at that point.


I'm going to need that stale old baguette.

Start off by coating the beef in flour so it's worth.

Wearing the wrong dress.

Getting dusted I'm dusting myself right now. The flour will thicken the Stew later.


I see the beef it will bring out the sugars in the meat and make it more flavoursome lovely Golden color when it's caramelized on one side, just turn it over, almost done.


Spoon of flour.

Altogether.


She kind of squashed them together.

It's about golf ball size, shape.


Time to cook the chick in add a little bit of oil. Put your onions in.

And turn on your fan.

Just adding your chick in.

OK, now that you're.


Set aside on a plate.


To cook the tofu.

Oily oily

just add in your sauce.

Well, the tofu comes in a packet like this kinda like hamburger helpers and you're just going to rip it open at the whole packet.

Right now I'm using firm tofu, so it's not going to break as easily, but if you're using silk tofu, just be very gentle because you don't want to break your tofu and my way of cooking. This is to scoop from underneath. That way you're not stabbing and breaking any of the toasted, so go from underneath and.

Flip it like your dirty underwear.


For Green onions, you want to wait till the last minute because they cook really fast, so just wait till the end and throw those into Varnish.


I am starting with my own yeah and I'm going to chop it very finely and make sure it's really finally because you do not want to feel the onion in your pierogi.


Summer vegetable oil. I wandered up and I hit it up actually, and now I'm adding my onions and I'm going to be cooking them for around four 5 minutes on the medium heat.

Sync from time to time.


OK and right now very important party when you pick up the door you want to flip it. As you saw I flipped it because the part which was sticking to the table it's going to be much easier to stick to each other to close the Pirogi and not open them so they don't open in the water.

And now we want to press it on the edges, and another important tip from this is don't put too much stuffing, because if the stuffing goes on the edge of the Pirogi again they will not close or they will open while boiling.

Sometimes if they would dry too much. My mom says she's keeping a little shot glass of of warm water and she's dipping her finger to make the edge clean and wet so they they stick better, but I didn't have that problem.

Here we go and now here that is my husband.

And he bought me this little machine for making pierogi, and he's showing me how to use it. It's actually cute.

So we put the dough inside, then we could. He's putting around quarter of a tablespoon there in that machine. When I'm doing it with my hands, I was putting the line around half a tablespoon, which is not much for for a pirogi. But this stuffing it's pretty soft and that's why when I'm making a meat pierogi orroroo skater, one with cheese and potatoes, which recipes are coming very soon, so stay tuned. I'm putting around the tablespoon of of stuffing.

OK, here we go. He does it again.

Hello.

Very nice.


Where is the dump things done?

Need to cook on each side. They're starting to crisp up. Really lovely. Caesar Browning now.


Move the meat, but keep the oil, then add 150 grams of smoky bacon.

A handful of baby onions, a clove of garlic.

When out everywhere and some cracked black peppercorns.

Black bits at the bottom actually makes the Stew taste.


The Springer Rose Ray baby.


Meat goes in there just buying red wine. You should use wine. You can actually drink. He's not good enough to drink, is probably not good enough to quickly and then 150 milliliters.


Add a teaspoon of salt and another sugar.

Teaspoon tomato paste

Oh, I forgot my glasses store.

Just chop.

They go in.


About 3 hours.

Hey, what up?


And while that's doing away, it's onto my delicious dumplings.


Now we get into small pieces and add some parsley, then pour over 250 mils of warm air.


I'm using Sweet Baby Rays. I love that thoughts, but you can use whatever can you want and they also add in some of that chili sauce.


Love and some Worcester Shire sauce and some milk. Keep it nice.


Bread crumbs I toasted up. Go ahead, throw those in there.


OK, just go ahead and take your hands and just kind of get everything combined and well distributed. If you don't like touching me, you can use a spatula or rubber spatula, or you can work loves whatever. I like to touch my meatloaf. I have two. It's just not natural. Not too OK.

So you go ahead and get that nice and mixed in.


Some catch up and chili sauce. I mixed together an next I'm going to use some char grilled barbecue sauce. If you can't find Char Grill barbecue sauce, then you can just add in some Hickory smoked to your regular barbecue sauce.


Right, so go ahead and spread that onto the top of your meatloaf.

OK, I use half that mixture.

Spread that on just like that.

Beautiful, beautiful OK now my oven is already preheated to 350. I'm going to pop this in the oven for about 30 minutes and after.


Looking for instance the noodles, the backbone of the pad Thai recipe, so I'm going to soak them in warm water and soak them in cold water, just not hot water. Hot water will cook the noodles, which you don't want to do. Soak them until they are pliable.

The next thing we're soaking are the shrimp. These are dry shrimp and they're really used for seasoning.


Generous pinches so.

The black pepper

Nutmeg.

I mean one egg and make everything stick together.

Grab a wooden spoon, give it a mix.


The first thing I want to do is.

Brown up some Turkey bacon.

My biggest is ground up and it is smelling delicious so I'm gonna do is.


In the same pot and go ahead and tossed it from Cali flower that I chopped up in some white onion.

And the cauliflower is going to act as my potatoes, in which there. So I want to keep this nice and low carb.

And Holly Flower is an excellent substitute for potatoes.

Warm it up and get the onions carmalized and stock.

Shut up five minutes or so.


And open them up. I'm going to go ahead and drain them.

I'm going to reserve the juice though.

Going to open up the the second can do the same.

I'm gonna mess up my plans.


Flowers getting lit on the ground side so I'm gonna go ahead and add some quinoa flour.

Next, that around little bit.


Adding the clam juice.

So let's come to a boil.

So the juice is coming to a boil, so I just turned it down and let it simmer.


Flowers

just about tenders. Go ahead and add in my clams that I'm in stuff.

And then I'm going to pour in some almond milk.


Just going to toss my Turkey bacon in.


And then this beautiful starts up Tamron Fish Soft and palm sugar and now the chicken stock and to this we're ready to add the noodles now.

They're nice and soft. Beautifully pliable. I know we're doing. Here is just draining them loosely. It's OK. Put a little water goes back into the walk. It's good right now, and now this is going to cook for about four to five minutes, absorbing all of the liquid.


The shrimp

with garlic.

And the tofu.

And we're just going to incorporate all that. Mix it up really nicely. And as you can see, the noodles are continuing to absorb the remaining liquid and at the same time that we're doing is.


K hit your walk Hot 1 tablespoon oil cooking oil with some ginger and garlic consulting until fragrance like this.


A vegetable.

Here we go.

And we can stir fry the vegetable for couple minutes.

Just like this.


Very easy to make.

Ann

The black vinegar.

So you could very good one very good flavor we have right vinegar flight manager.

Rice vinegar


Buy sugar today, little bit to balance out the vinegar.

Another White House.


Like my mom used to do, but I'm going to do it in a food processor because I like it very smooth, but you can get smoother as chunky as you want. And to that you're going to add a teaspoon of minced garlic.

Author smell so good, more or less. Remember this is to your taste now. Garlic is good for your heart so I may add a little more than a teaspoon and a fourth a Cup of lemon juice.

And you know you can freeze lemons. Let me tell you a great trick.

When you buy lemons in the store and if they're ever on sale.

Take your lemon whole unpeeled like this.

Put it in the freezer.

Let's freeze it hard, uncovered.

When it's frozen hard.

You've got a frozen lemon. The great thing is thought out and it will exude so much juice because the cellular structure has broken down in the freezer, just like tomatoes, and also if you're going to zest that frozen lemon zest it before. Of course you cut it in half, and while it's still fairly frozen, but that is a great way to have vitamin C all year round. Now. Sometimes when you buy a lemon two at the store there hard and the old fashioned way too as you roll it, roll it, roll it on the counter.

With the palm of your hand to start breaking that cellular structure down. If it's still real hard, sometimes that doesn't work well. What you can do is poke a few holes in it like this, take it over to the microwave and microwave it just a few seconds, not long.

And what happens is the heat of that microwave will again soften the outside and the inside, and you'll get lots and lots of juice. So that's your lemon primmer for today. So let's continue to make our humming you want to use about a fourth a Cup of.


So you want to use anywhere all about 3 tablespoons or so an. I will tell you that when it's stored in the fridge, what happens is the oil of the sesame seeds rises to the top. So when you take it out of the fridge, stir it up. Otherwise, you're just going to get sesame seed oil. And now what we're going to do, we're going to add a couple tablespoons of olive oil, and you know, olive oil is really a healthy oil. Some people don't even add the olive oil, but I like the flavor of it now for my 2 secret ingredients.

A little bit of yogurt about 1/4 of a Cup. Use good yogurt. That gives it a little bit of a tank to my pal. It's really good and.

Commune, we call it khamoon cumin seed, about a teaspoon, half a teaspoon little bit more or less to taste. Or I wish you were here. That smells so good. Very warming herb again used a lot in Mediterranean cooking, and we're going to give it a grind of salt or pepper and pepper. And with Justin here he probably would love Cayenne Pepper. You could do that too, but I'm just going to show you how quick it is.


Parsley.

Ann sometimes let me do this too.

At home what I'll do is right before I serve it, drizzle it again.


All right, we're going to start by adding some butter into a large skillet, let's it melt, and then we're going to throw in our onions. Now, sometimes I even add in some celery and some green Peppers. That's really good, but today we're going to keep it simple and just throwing those onions. And next we're going to add in some garlic.


Get out and put the rest of this false on there OK, and then let that cook for about another 30 minutes or until it's done.


Alright, and it'll come out looking.


And I have some slightly being eggs. Go ahead and pour that in, and next we're going to add in ours.


Here, what we're going to do is just slice the tofu and I'm using a cleaver, but use anything you want. Chefs knife is quite alright.

There we go.


Idiot here is Palm Sugar. Palm sugars from the coconut palm tree.

And we're going to do is break it up a little bit. It comes as a paste or in little blocks, but either version will work to this. I add tamarind concentrate.

And that gives the sour note to the recipe.

And to that fish sauce. So like I said, sweet, sour and salty.

Just keep whisking the sauce until it's smooth so almost there.

OK, it looks great.

And now the last ingredient that we.


Garnishes first we're going to slice the scallion, what I like to do is slice it diagonally for presentation. I find that it looks prettier, Anne. Now I'm going to prep the Thai chilies because I would like to have a perfectly round slice. I just roll the pod right in between my fingers to loosen the seeds, and then I just cut the stems off.

And the seats crawl out.

Just pulled a very few last ones and now just the slicing of this perfectly round slice. Now you may want to wear gloves where you'll dealing with Chili's.

Next ingredient for garnish is the mung bean.


A bit of grapeseed oil, and to that I'm going to add the garlic.

And we're going to certify that it's slightly Golden.


Here we go.

Surprise that until fragrant.

Trying to do is really just bring out the flavors here.

And this is about right. So we're going to remove the shrimp from the wok.

We're


Oil, and now we're going to add the tofu.

That you can see what we're using firm to prove it doesn't break apart like regular territory, which is why it's often used in stir fries and we're just going to certify this until it's nice and Golden.

So this is a really nice shower, so this is what you're trying to achieve.

Throughout the surf right here.

And this is about right now we're going to move on to the next.

Ingredient.


And what you want to do with the eggs or scrambled them without necessarily mixing them too much? You want a fair amount of white and yellow.

And you want to make sure that they're not too wet, but also not to dry. So you want a nice glistening effect on the top of the egg.

And then we're almost there.

There we go.

And this is done.


You can add that to one of the pieces and then again on the other side and you can use whatever cheese you.


Piece of bread with the butter side up. This time please sit right on top and then would I like to do is just put a lid over it so the cheese melts in the middle of images. Amazing gooey.


Once your cheese has melted, you want to flip the bread over and it's going to have these nice grill marks. If you don't have a pan with these like Grill Mark type things, you can use a regular griddle. You can use whatever you want, you just want to make sure that you have your heat on low just so doesn't burn and get to Brown on the outside before the cheese is melted.

Now what I like to do is turn the heat off.


Oil quickly.

And wait for that to heal up.


Cooking.

Just added in the lean diced beef I got from muscle food discount code will be in description box guys don't be an offer to go along with this video as there always is and it only last for a couple days to take advantage of. It has a description box to check that we're going to do with this is Brown it, so make sure all the beef is browned and keep it on a high heat and then we're going to go to the restaurant after that.


Oil so that makes 1 tablespoon in total.

Now just get outta here up slightly.

And I'm going to go in with one large diced onion.

2 Red Peppers. Four cloves of garlic.


And and Fridays for about 5 minutes. Let's go back in with the beef and they're going to go with two tablespoons of what auntie fee calls Pepper Rica, so 2 tablespoons of that. This is the non smoked kind.

2 tablespoons of tomato puree. Give that little story stuff.


Now we're going to add in one tin of chopped tomatoes. This is 300 milliliters of water with two stock cubes in there. Got reduced salt as actually really low in fat as well. To want to use, we're going to add in a bit of salt that **** us out.

And then some black pepper.

Give it start bringing.


Firstly, take a handful of chopped parsley. Check seasoning before you do that, see if it needs any more sort of pepper. Mine is a touch more salt and a tiny bit more pepper.


What?

We're going to definitely want a bowl large enough to be able to mix all this together.

Then let's add in our delicious cucumber. This is such a great dish. It's good anytime of year, but particularly like in summer spring, like when he starts to come out. This is just such a fresh, healthy yummy yummy dish put in our tomatoes. Just look at all these beautiful colors. Carrots look at this so colorful. It's so easy to do and it also keeps really, really well. This is one of those dishes that like the flavors combine and get more powerful. Sort of the longer they get to hang out with each other, so that's another lovely thing about it. You can keep it in your fridge.

For a few days, add in the scallions.

OK, now let's give this a toss. Before we introduce our liquid's and then we'll do the salt at the very end. Look how gorgeous this is. This is just like such a super yummy, healthy, just yummy, nutrient packed little dish. Isn't it? OK, so so good.


Olive oil

every little bit gets equal amount we don't want.

One little part to have oil and the other not.

Beautiful just get better.

Toss and stir.

Or just.


If you bring this to like a little potluck or a dinner party or picnic, and sure this is going to be one of the most popular dishes, it looks tasty and it's going to be as good for your body as it is for your taste buds.

Give this a nice nice mix.

Gorgeous.


Or crunchy salt.

Add that in. This is so pretty and well worth all the preparation and there you go.


For meatloaf and large mixing bowl I'm going to combine an egg Worcestershire sauce.

Cheap yellow mustard. If you're feeling Mr or Mrs Fancy pants. He used to John Mustard.

Catch up.

Black pepper, onions, Bell pepper and garlic, and there will be a link at the end of the video for the recipe and the amounts bread crumbs.

Then give us a good mix until everything is well combined.

And if you forgot to add salt, now is the time to add it.


Add 2 pounds of 8020 ground beef and get everything well incorporated. Just do not overwork your meat, otherwise you're going to have a very dense and sponge like meatloaf, just like your mother-in-law's. Once everything is well but loosely combined, we're going to form this in.


Cool off now, or meatloaf goes into a 325 degree oven for about an hour or until it reaches 106.


Degrees and now very simple glaze for a very simple meatloaf.

Catch up, honey.

Hey Worcestershire sauce, give it a quick mix.

That's all there is to it. Put this on top of your meat left on the last 15.


20 minutes of cooking.

Once your meatloaf is done, let it rest on the counter 10 to 15 minutes before slicing. Otherwise you're going to have dry and crumbly.


Find ground cloves, Saint Marks, Ginger. I like biking. Check, stretch injury. I'll just dumb.


Some fish sauce.

Skip this if you're vegetarian.

In sugar.

And some coarse sea salt.

Granted altogether.

Now that everything is managed.

Missing the ball.

Smells good and I'm gonna get the starch mixture.


Sure.

In the bowl.


So on a pan over medium heat, you just want to start frying your bacon an I'm using a thick cut center applewood smoked bacon. You can use whatever you want, so just grill that until it becomes a nice and crispy and in the.


Flying away, I'm going to take 4 pieces of bread. I'm using potato bread and want to butter one side of each piece of bread.

After you have the bread butter, do you just want to lay the buttered side flat down onto a pan, and then you're going to add your cheese and on?


Potatoes until we can get as many lumps out as possible. If you like lumpy mashed potatoes child, you are truly different, but multiples.


Potato, so we're going to mash it down completely. Our next step will be adding in half and half. If you've been using milk your whole life and you don't want to use half and half, or you don't have half and half on hand, go ahead and just use regular milk. I love to taste of half and half with my mashed potatoes, so that's what I'm using. And as you.


Creamy, so now I'm going to add in some salt in a little bit of ground black pepper, followed by some shredded sharp cheddar cheese.

So now let's just take a kitchen utensil and we want to make sure everything is nicely folded so we don't just have the cheese on top of the potatoes. And once the cheese starts.


Source man be careful you don't want the Schnitzel to tear.


Then you season the Schnitzel with salt, freshly ground pepper and finely grated lemon zest from an untreated lemon.


Some flour and bread crumbs in the two outer balls in the Center Bowl, whisk the eggs with a bit of mineral water. The water will evaporate during frying and create the typically WAVY breading.


Carefully turn the Schnitzel in the flower, the egg mixture and finally the bread crumbs. Make sure you press the Schnitzel into the bread crumbs very gently.


Heat the oil in a large pan over medium heat. Use enough also the schnitz or swim in it.


Let the potatoes Cook for about 20 minutes.

Let the Lentilles Cook for about 9 minutes.


And put your lips on it. It's nice to have a walk.


After you bring up to the boil.

And the sauce is nice and happy all cook together and you just put the tofu in gently just like this. OK, you don't want to disturb the tofu too much.

Alright, just like this, an.


I put my lip back on.


To boil again and.


I'd like to add a little bit.

I have a potato starch.

Not much, maybe I want his potato starch.

Because I had a little bit thicker.

That's how you do it. You don't flip the top with too much, you just count like.

It's more like this. OK I have like maybe just a little bit tiny potato starch, not even like 1/3 teaspoon with some cold water. OK and the end very important is sesame oil.

Like this OK is done.


I'm going to start off.

With a little bit of sesame oil.

Get my pan hot. I'm going to put in some carrots.

Some mushrooms

Now I've also chose to use some enoki mushrooms. I'm going to save those to the end because those are really, really delicate. They give it a great flavor and I basically just garnish the soup with it.

It's a great colorful dish. It's very, very vibrant. You can add meat to it. You can add pork to it. Chicken beef. It's up to you.

Now since I'm using a chicken stock, I'm not going to add salt and pepper to it. I'm going to make it a very light brothy soup I've already sees in my broth.

I don't feel I need to add any more flavors to it. I want to pull the flavors from the vegetables so it's going to give me that nice vegetable.


Normally out my Bok Choy. I don't wanna add too much of it, I just want to give it just kind of wilted a little bit. I don't want to overcook it.

So what I've got going on? I've got some great great flavors coming off of this.

Oh man alright. So now I've got that cooking and simmering. I think my vegetables are pretty much ready for my broth.

So what I'm going to do is I'm going to take some vegetable broth that I have.

I'm gonna let my veggies finish cooking.

In this bra.

Oh smells awesome.

So we're going to let that cook. We want to simmer for probably about a couple minutes. We want to get that nice and hot.


And then we're going to add our noodles to it.

So these are the good on noodles and nice and thick nice. I've already precooked him. You want to cook him for a couple minutes? You don't want to overcook him. I like him Cook a little bit chewy.

So we're going to cook these in here.

And that smells fantastic, OK?


Prepare the tomato Puri. So adding two fresh tomatoes.


Fatal fury in our onion masala and we will cook this for another 3 to 4 minutes or just makes everything well together and then cover the pan again and let the tomatoes book.


Soccer.

Spell Attic God boy chippies.

Mix them well so that they are well, put it within.


Tablespoon of Curry powder Curry powder recipe right here in the link.

You can make your own or order them on our website andconsuming.com so Curry powder mix well with the chick peas and we're fine.


There's so much flavor and aroma in the oils inside the leaf, and you want to make sure you expose that as much as possible.

The second special herb is Lemongrass.

The Lemongrass, along with ****** Lime leaves together, are quintessential herbs of Southeast Asian cuisine.

That give dishes a bright sweet, an herbaceous flavor in aroma.

To release the flavors of Lemongrass you're only going to use the last 6 inches of the stock. Believes of the lemongrass have nothing to do with flavor, it's all in the stock near the root.

Most recipes will have you slice the lemongrass very, very thinly, or in this case, bruise it, so I like to cut it into smaller slices and then take the back of my knife and just kind of pounded a bit just to release all of the fibers to loosen the fibers and release its flavors and oils. I'm lucky enough to have in my growing in my garden both of these, however you can find them at the Asian market, and if you're nowhere near an Asian market, here's your substitution. Take a line and a vegetable Peeler.

And Peel the line you're going to use the lime peel as a substitute for both ****** Lime Leaf as well as Lemongrass. I like to bruise the lime leaf a bit as well before I throw it into the stock. This helps release the oils and the flavors in the.


To the base.

Add a few slices of fresh ginger and a couple slices of Hot Chili Pepper.

All of these error.


Keep the Chili Pepper in until just before serving, and then you can remove everything. So take a strainer and take out all of the aromatics all of the flavor has been infused.


Now we're going to add the chicken. This is boneless, skinless chicken thigh. You can use breast if you want, but I actually prefer chicken thigh.


You go.

That little baby is going to be there 1520 minutes now. One little tip too.


So here is our blanched spinach, boiling water, boil it, bubbles, stick it in one minute, pull it out back to da.


You might first dibs.


First of all, I'm going to kill them.

Then I cut them up into roughly the same size chunks, service or boil.


Into a saucepan.

You want them fully submerged in water and stick them on a nice high heat.


Smoked bacon sausages. I'm going to grow them 'cause I find that a lot easier.


Say my sausages are halfway catch. I'm just going to fit them.


Sing


First thing to do is take the juice of 1/2 of lemon.

And you obviously could let this marinate a little bit, but.


You don't really need to. A little bit of extra Virgin Olive oil.

Some black pepper.

Quite a bit of black pepper.

And then some kosher salt.

We take our tongues and just.


In breast.

Get it right on.

And now this I'll let.


Usually this is just torn.

You don't really need to use a knife to cut it up, just tear it up with your hands.

The other thing I would say is when you're making a Caesar Salad, you surely want your serving plate to be very cold because there's nothing worse than warm Caesar salad. The biggest reason I don't order it in most restaurants because I've had it come out to Maine warm too many times and I'm just picky about cold salad. And also you want to make sure your greens are chilled as well.

We're gonna take.


Our Caesar salad dressing for the whole thing right over the top.

That's about 1/4 Cup.


We're going to take a little bit of our Parmesan Cheese, not the whole thing.

And get that in there. And then I'm going to reach right here and take.

Two spoons and start tossing this.

Trying to get all of the greens coated in the Caesar Mix.


And you want to slice this into strips.

So let me grab my tossed.


Salad and I'll put a nice big pile.

The scent of our plate.

Just like that, and then we're going to take our chick in, which is pretty hot. Put that right over the top. We don't need all that. And then I garnish with the remaining Parmesan cheese. And of course, our crunchy garlic croutons and there.

Is a chicken Caesar salad that you can be proud of. Make that 1:00 today.


To come together, I'm going to add a couple of teaspoons of Paprika and this is a tip. It really makes crispy batter. It's not one of the main tips, but two teaspoons of sugar that will make your batter lovely and crisp. I've got 1 teaspoon of garlic powder and a couple of teaspoons of salt.

We continue to wish this together.

Now.


Important, I'm going to be putting a little black pepper into here.

Tip number


Tip #2 and no, it doesn't matter whether you use red, Brown or white onions, they're all absolutely delicious. Don't cut your onions so thin. If we use skinny little onion rings like this, you're going to end up with just better and no flavor. Cut your onion rings about a centimeter or half an inch wide. It'll make wonderful onion rings and you can take the outer skin off after you've cut them.

It's so very simple and then what you're going to have is these wonderful thick onion rings. Trust me, They're going to taste delicious. And when you slice the rings, take a little bit of flour in another bowl, pop the onion rings in there and just give them a little light dusting. That'll just absorb some of the moisture off your onion rings.


Them into the batter. Now you can use your fingers. You are going to get messy, but by using tongs we can coat those onion rings in the batter and then we can lift them up. Let them drain just a little bit, which leads.


Lift those onion rings an if you've got the tongues, you can just drop them in.

For a few seconds, hold them and then just drop them and let go. Just take a second one in there and just hold it by holding them with the tongues and just letting them in. Slowly they start to crisp up and they won't all stick together. Now you.


Little bit of kitchen paper towel and let the excess oil drip off.


Trim off the white part of the scallion and slice it into thin long strips.

And then chop it into medium size pieces if.


Then pour in your sauce.

Mix everything well.


Cover it and marinate the beef in the source for about 3 hours.

You can also do it overnight. That way the beef will be marinated better.


You can Cook Bulgogi in a variety of different ways. The most traditional esta grill it, but if you don't have one, you can pan fried.

Add 2 tablespoons of oil to a medium pan.

Turn the heat.


On medium.

An ad in your marinated beef fry it for 15 minutes, stirring it often so it doesn't stick to the pan until the color turns rich Brown.


Pieces, season it up with a little bit of pepper, some salt, some soy sauce, and a little bit of cornstarch. Go ahead and toss your bird up with these ingredients. Get it nice and coated, and then we'll set it aside.


Which will require a little bit more cornstarch and will throw some water in there. You know with get up, get a nice liquefied and then we'll add a little bit more soy sauce. Alittle bit of vinegar, alittle bit of sesame oil and there for some heat. I'm going to throw in some chili paste, you know use more or less chili paste depending on how hot you want and then for sweetness we're going to put in some poison sauce. If you don't have poison just substitute Brown sugar you know get it stir.


It is sad. And then in a large skillet or what we're gonna throw in some inexpensive oil and then we're going to throw in some expensive oil and there for some heat. We're going to throw in some red pepper flakes. Or you can use some fresh Chili Peppers and dried Chili Peppers if you like a little bit of minced garlic, some minced ginger, and then will stir these ingredients around for a few moments. Let him start to color up.


Wrong way to make this spring rolls. And here's how I do mine today. First I lay down the shrimp, then the pork, then the vegetables and the rice noodles.


Roll it up like this.

I also have a video on how to make the rice noodles, and I'll put the link on the description box below.

See how easy and beautiful this come out?


And for the dipping sauce, remember to add some fried onions and crushed peanuts.


Divergent stuff and I'm going to put in. It's not heating, it's not too too hot, which is fine.

And I just added my onion.

And I'm going to cook this. This is over medium heat output over medium high.

And I'm just going to cook this to get about kind of translucent. I don't want it to get 2 two colored about five 6 minutes or so.

My onions are perfect at this point.


My chopped garlic and let it cook for about a minute or so. I've reduced the heat to medium. Medium high is a little too hot.


Right size, so I'm going to cut the hot dogs into quarters.


Obscure and then dip and rotate it into the batter, making sure that it's completely coated. Then slowly remove it from the batter an let the excess batter drip back into the bowl.


Ready now, take your batter covered hot dog and immerse it into the hot oil while holding the stick.


Once we prepare this very simply, served over a bed of ice.


A little bit of water, usually on your knife helps. You kind of helps your knife glide through the fish very easily. You don't want to waterlog it and then it simply.

Slices.

Get some nice pieces, beautiful kind of color, nice and lean.

Set on top of our garnish.

Then we serve with a little bit of a little bit of soy sauce.


Let's let's smooth.


Remove the liver from the fridge. Take off the Clingfilm and leave it to a die.


We're just gonna take this into the refrigerator for as long as the cabbage is going to take to well, and I will see you guys in five hours by.


This pastor.

We pop it in there without going Charlie. Now the heat is off. We're just coating this pastor in all the flavors from the ground. Charlie now have allowed that pastor just to cool down for a little moment. We've got our source here now. That's the cheese and the egg. Give it another little whisk through. This is going to make the most delicious creamy source you don't need cream, just this egg and cheese in.


You want to dip your shrimp into your tempura batter using the tail.

When your oil is nice and hot.

You go ahead and Drop it in.

Be careful not to get burned.

Make sure to watch for the shrimp to be.


Sorry.

And then.

Take a little bit, probably a little bit less than that. I learned the last time you can't put too much in just like anything that you stuff.

And then.

Just seal the ends.

And then make a whole batch of 'em.


Garlic want to put a little bit of olive oil and finally add a bit of salt.

And you want to bring this mixture to a boil.


In a large casserole pan over medium heat and a good number of butter, I mean a serious one. Infusing the Bunch of dried herbs in the seasoning better will ensure a better distribution of the aromas at the end. Dropping the shallots and garlic and cook them till they get soft.


For the gravy, we're gonna just mix all the ingredients. That is our tomatoes, onion are spices and cashews and richly.


Approximately a Cup, a Cup and a half.

And why are we using hot water so that the vegetables don't get hard? So how long does this have to cook?


Firstly, we prepare the feelings we use rims with the skin on.

Because after deep frying it will make our rose even more crispy. We just dream up the tip of the hat.


Bubbles come up, meaning is hot enough. Gently placed the Rose into the pan, leaving some space between the Rose.

During the first few minutes so that they want that rich other after that is OK to stock more into apparel.


Now we cut the spring out into 2 inches long and tell the stem into long strips with the tip of a knife at the spring onion I bought today is quite big. I'm gonna tear the green Part 2.

You kinda suck.


I think, and the source with a mix of cold water and floor with permanently steering.

Ended last, I add a bit of butter.

After that.


Them into a pot and pan covered thing with chicken broth instead of salted water.


They melt really quickly and you can use a rubber spatula. Canada, you know, toss it around a bit very gently. Next I'm going to add in some chopped up cream cheese. OK, go ahead and throw that in there. I'm going to toss this around very gently and then we're going to go ahead and add it enough half and half to get the texture that I like. OK, so go ahead and answer half and half in there and match it up a little bit. User spatulate kind of stir it up a little bit, but not too much. K not too much. Alright? Then you can add in some salt and pepper. I didn't add in anything. I thought it was.

Perfectly season and here is the texture that I like. I don't like match.


Then shred it in with the crunchy veg carrots red Peppers. Now this stage you can also add a little bit of water.

Just to help create some steam to cook the veggies.


Step 6. Grill and serve.

Put the snails under the grill and cook only for a few minutes until they are sizzling hot.

Then serve them immediately as an exotic appetizer.

And that's how to make snails in God.


I'm serving my shrimp and lobster tempura with pickled ginger tomorrow dipping sauce.


Tablespoons of oil. Once the oil is hot, you add the other ingredients and fried well before you add the onions and green chilies. OK, the oil is hot now to this. I'm going to add the mustard seeds. About 1 tablespoon of mustard then.

2 tablespoons of Split Bengal Gram.

1 spring of Curry leaves.

At 1 teaspoon of Ginger garlic paste.

Also, about four dried red chilies cut into half Fry Bell Ring.


Facebook.

Yeah, you wanna do like.


Christy and I take it out and then leave him back.

Bacon.

And I'm going to hear or.


You

and then I add adding my arguments.

Spore iron.

Sometimes I have to turn it.

Copy a little. Not much now I can add my leg.


You know you actually start the water.


Do the flavor you want, but you have to be careful like you know me, so sometimes missile isn't completely dissolved when you taste it. Then after all the chunky missiles again this all they get saltier. So you gotta be careful.


What should I literally under running water?

Add 1 1/2 liters of water.


Get this right short ribs.

And then can you help me like this? You see that there's some of the meat around here.

Be careful your finger.


And then just pass your colorful it through the flower, knock off any access.

You don't want any layers of raw flower in there and then into the batter.


Put the size of the docia to cover the potato masala.


Give you a free hand to put your oil in, so slowly we add the oil. A few drops at a time. If you were to split it. Basically take this split ingredients, get a fresh egg yolk and put it into a new bowl.

Fashion vinegar and then start the whole process again. Adding the split mixture and you'll have success with freshly multiplied mayonnaise.


Some chopped onion. I'm using a white onion. As you can see, but go ahead and use.


Step 10, add the remaining ingredients 30 minutes before the beef is ready. Add the mushrooms and the shallots to this to cook for the remaining time with the pan uncovered as the rich aroma of the Wine Permeates the house.

Step 11, garnish and serve.


Step 9 Brown the mushrooms and shallots. Place a frying pan on a high heat. Add some oil and some butter.

And throw in all the mushrooms. Depending on the size of your pen.

Toss them occasionally to help them Brown evenly.


And I think that's going to be perfect.

So what do you do now well?


Put some regular flour and cornstarch so it's kind of similar to a tempura batter basically, but there's my secret ingredient. Instant mashed potatoes. Believe it alright, little cayenne, so I'm going to whisk up the dry ingredients and then I'm going to add club soda. You have to get the exact amounts on food wish.


Never going to put it back in the oven, Cook for 10 to 15 additional minutes.

And when they're done, they should look something like.


And in bars and pubs and Taverns it's about 6 to 8 ounces of meat made into a Patty. You'll see all those little bits of fat in there. That's the most important thing. 80% made, 20% fat. I'm going to take it to about medium high.


Now cover it and keep it for about 30 minutes.


We'll take our grapes off the Vine, take some of these nuts as well, focusing on my nuts, please. And then just crush them with your hands.

There's the animals they're getting excited.

I'm getting excited.

It still kicking off here in Essex. Tell me in the comments box below where you're from in the world.

And have a little listen where you are and tell me if there's animals at it.

I want to see where you're from. That's a beautiful thing about.

YouTube because you guys are watching from all over the world. What a lovely community we've built together. So thanks for following subscribing. Don't forget to share it to your friends 'cause we love it and it's free and that's the whole point. More nuts crushed up and then the Golden bit.

This juice it's almost like a natural sort of great balsamic vinegar don't.


Discarded prepare the chicken thighs. Trim away the fats and cut the thickest part of the size in half. This will ensure that I cook evenly.

Next, cut the chicken into strips, approximately 1 inch or 2.54 centimeters.

Then cut it into bite size pieces. Now if you don't want to use thighs, you can use breasts as well. You can also use shrimp beef. Pork doesn't have to be chicken, so now it's time to.


Meanwhile, take one red pepper that's been washed, then cut the end off and remove the core and seeds. Then cut the pepper into chunks.


Janitor spices if you if you really really need salt. I mean put a little on, but I don't really eat a lot of salt. I eat a low sodium diet, so I've got these parsley flakes, dried parsley. I'm going to shake a little of this on. Probably would make sense to still with the top off because not coming out very well.

So I got some dried parsley. I'm sure you could do fresh parsley to even better, and I'm going to put a little bit of turmeric on.

I like it, then it makes it with yellow and then some pepper.

Cool.


Alright, so after that initial matching were go ahead and dumped in some pepper and some salt and we're going to adjust the seasoning later, but I know I'm going to need some and will also throw in about 1/4 of the butter chunks and we'll go ahead and mix that up with the masher until the butter just about disappears. And by the way, do not forget throughout this entire process, your heat is on medium low. We want to keep everything nice and hot. Don't forget that, but there's only room temperature and once that first edition of.


Put up an in a meeting here and then we're gonna cook the bacon.

When Bacon is completely Brown Golden Brown. So delicious, Lee, we're going to remove the bacon from the pan and then we can it still them.


A hot pan.

Space sausage with a nice rich color.


At the stream.

Always frame.

Here.

I turn up.

The Heat a little bit more.

So now stream is cook very fast. Like I say, now you just mix everything together.

And next.

I will add.

The being proud.


I got my full flame here.

So it's too hot, So what we're going to do, we're going to use that kind of a wire mesh on which we're going to put this number.

OK, look at this. What I'm going to what I'm going to do is just to rotate it around the flame. You know, wherever.

OK, make sure rotate it like this.

Didn't you get into getting tickets and what we're doing is we are evenly distributing the heat. See this way it cooks really fast, but you know, hold on. Don't get too tempted, just a very fill this fall non pops up a little bit.

Kay?

Then look at this beautiful. So once you see this nice balloon.


I have a smooth dough.

And it looks like this.


Get the cockiness you into fingers and pull some béchamel sauce in an Egg Cup.


You wanna chop as small as you can?


We didn't need all that sauce, but.

Just cook it a little bit more and it should be ready to eat.


Good and.

Carefully planned, so look at this looks creamy soup all.


Put those onions in from earlier.

And also the garlic.

And the scallions as well.

Next we add the beef. It's important to pick the right beef though, so we pick the thinly slice kind and the kind that has a little bit of fat in it.

This isn't the healthiest choice, but after you cook it, it'll be less dry and then be really tasty.

All right now it's time to mix everything together, so either put on some gloves or don't, but just makes everything very well and evenly and it looks a little dry. Don't worry about it. By the time it is ready to cook, it will be very flavorful again when you can marinate it from one to five hours or.


OK, on to the fun part. I didn't have a rolling pin so I just used a Cup instead of violent means. If you have rolling pin, definitely use that and we're just going to get this like almost as thin as possible because we are going to kind of fry them and also steam them and we don't want to have it to think so they will like taste like a super gummy tasting.

One time paper.


And then.

Putting a hold.

Include some sort.

And makes it.

30 minutes left.


Sorry is a.

Too long.

I'm going to stop there.

Soy sauce.


Not a lot because the line will action Cook the meat.

But I put a little bit of lime on to my fajita.

And then this is about drew. It's just some sort of.

Mexican seasoning they use it's gotta think.

Different things that we didn't have any MSG or anything like that in it and read this, but I don't think it does.

Merely garlic, which they don't even really like to use too much. But the most important thing here.

Is a little bit of human just a little bit? That's pretty strong. That's been sitting around and.


With the meat right on top of that, just like that, that's how you get an order of Mexico. Let's take these over and we'll.


Pomegranate


Rice bowl of rice.

And then.

Number.

I love momo.

Bikini.

And Kosari.

Ask spinach.

Got a mushroom.

Still like this.

Pizza near.

Next to the quote kosari.


Sorry, just taking the soup 2 tables.


Normal frying pan will do the job.

It's all about the signal.

Oh baby, do they smell good? I'm going to serve diesel, toasted their Golden and they're gorgeous. So all you got to do now is talking.


He then add the spicy yellow *** tuna. This specific tuna is of the highest quality.


Garam masala.

Yeah.

Garam masala.

A bird.


Chase

add.


Then you can use the same pattern you go like this slowly. Slowly you see how it coming up, how beautiful.

See how it turned out?


2 tablespoons of tomato catch up.


In water for 24 hours at room temperature.

Thunder in the cheek.


OK, so you can just dump everything in, remember steam.

No good.


Or you could use key to cookie dough says, and I'm just going to add in a little bit of G because Masala Dosas Anguillara. Great combination and yes guy is Southwick too.

According to the eye of * **** Diet.


Well there but yes I added about.

Um, not a Cup of sour cream today and I have some pepper right there. I have in some smoke.


And about a Cup of hot milk will make the mash creamier and richer in taste.


I'm going to fold it and crimp it with my fingers and get a really nice seal.

When you lay them out like this and you have a methodology to how you're working, you can actually do them pretty quick.

And to take it even a step further, I'm going to take the.


And now I want you just to mix all that.


The pan add some water.

My stock cube.

To stir.

Spring up to the bubble again and then turn it down nice and low.

And let it cook for.


And we're going to roll this out pretty thin, because this is all purpose flour, and it tends to be a little more elastic than your normal wheat flour. So the more you stretch it out, it kind of goes back into the shape. So to make it very thin, so once.


I'm gonna add the noodles.

Thing is just to keep staring and then keep mixing this around and the time rig that has coated.


We're going to stare real well, make sure it gets.

In all the means.

That's going to be the base for.


I'm filling, I like to take about.

Not that much if you put more filling, you'll get a thicker roll.

Not a big deal so you can see the mushrooms and the noodles and so forth.


Also, with this very simple salad, so this is just some grated carrot. Some fresh carrots was full of goodness which is already pre grated and you can see if you use the course and of the greater soapy your carrots create them a little bit of beetroot. Now I'm using some raw beet root or you can use some cook beetroot in. This doesn't really matter so this goes into our dish and also some red onion so slice the red onion. Everything was in here. This gives a lovely interest in texture but also vinegar. Kind of like a sharp test and this what I have here is some gerkan cut into little strips.

So it lovely little pickle little bit of jerky goes in there.


So after a minute or two onto the grill is beautiful and Golden Brown smells delicious. Just be careful, it is extremely hot. Is using the fish lice.

Just lifted off and the cheese will catch. Don't worry about it, it's going to cut in wedges.


And I'm going to add in my.


So first I'm going to mix the saffron milk.

With Rice

just the whole vector nicely.

My cell phone is man silly and very sweet.


We're going to start by treating a casserole dish with vegetable oil or cooking spray, and then place six Bratwurst sausages into the dish.


Just going to add them in.

Whoops


You want to cut the onions into one inch in width.

And we're going to separate them into onion rings.

Let's see Zingar Onion rings with your season of.


Those onion rings into that batter. This is really easy and simple as long as you're using that food process there. This will be a breeze.

And one by one it should start to look like this.

Now I'm.


Onion, garlic, an Asian peers OK, I'm going to blend that and I'm going to mix them with the sauce and marinate the ribs for overnight. OK, the next thing I'm going to pull.

This on the top of the ribs I just going to brush through really quick just like this.


Place the rift.

One by one like this.

OK, I usually put the meat side down 1st.

And the thought is so tasty is really good with the rice over with the rice. So I'm going to do OK and you want to grow about maybe 4 to 5.


It goes into even slices. Economists say people make is that the cultivators? Unevenly? This is the number one reason for lumpy, but it's a good indicator to know how thick to cut them. Use the width of your finger and don't be afraid to compare each size to one another. Alright, world? I'm going to add them to the pot.

The last few here.

Cold water and never going to cook them off until their fork tender. So we're going to pop these on the stove.

Put the lid on going to bring them up to a boil for about 20 to 30 minutes.

Alright, so looks like potatoes are done so I'm just going to turn off the heat and it's going to draw.


Earlier.

Stir to incorporate all the sauce.

And now we're ready.


Yes, iron pan here.

Been warming up a little bit.


Oil.

Nice and slow, low heat, no need to rush the best way.


You can also add some mushrooms and onions if you.


Says I don't have to wash it, will lies. It's just not as good if you don't wash it. Just put 1 Cup of rice in the pot and add water. The water turns Milky from all the loose starches. Pour most of it away. Then swish it around. Some add more water and you can see it's even Milky looking. Drain that to repeat these steps a few times until the water is pretty much clear like this. Then drain. The water is best you can.


Now let's chop one medium onion.

Then mince one large clove.


And if they won't close, just discard immediately. That means they're dead.

After that, make sure we give him a very good rinse.

Rentaman shake him up a little bit. Make sure all that dirt and grit comes out of them, and do this process about three or four times until the water source run very clear.

You see I just shake him much smaller together, massage him together. Well, this is gonna suck in this water and they're just going to spit it out.

Here we go.

Carefully inspect each one. Also, you don't wanna have one.

Bad muscle ruin your entire back.

After repeating this process stuff three times until the water starts run clearly strain am in refrigerator until ready to cook.


Just start it before adding.

Add.

This.


Pork in the park with water and add slices of fresh ginger and green onions. Bring it to a boil and.


And a couple of slices of pork.

Some being sprouts.

Boil bag.

And lots of green onions.

This.


Off the fire.

I had your vodka.


Put the loaf pan inside the oven and cook.


I need a tiny food processor. I will add just one clove of garlic, some olive oil.

The answer is this is the secret ingredient inside this recipe now?

Mix them until the garlic completely dissolve.


Expressed it, but there's nothing stopping you. I'm making your own from fraction, either cooking them straight away or putting them in the freezer for a later date, and obviously making this recipe so wack them into an oven proof dish. I bet mine for around 22.


You can now add the noodles and mix them in.


5 hours later, this is beautiful, hot and all house must incredible. So I want to try it.


Two will first heat some oil in a deep nonstick pan. To this, add some finely chopped onions.

Believe.

It just for about 30 seconds.

And then add loads of finely chopped carrots.

Some finely chopped cauliflower. All the vegetables in this soup have to be finely chopped and some green trees.


Water.

Black beans

and kidney beans.


Tia with the beans.

Deny cheese

some tomato.

Lettuce

Green Onion and top with a dollop of sour cream.


Tomato sauce.

Oregano.

And our ground cumin.

Get it all mixed in and cook it for about 5.


Command.

She gets a little darker little more.

Coloring


Cut them into quarters.


And I have them on a plate of cornmeal or cornstarch, and that's important. 'cause that's going to help the batter stick to them. So you just want to like roll around the cornstarch an and then stab him with the stick, like there a vampire.


And the problems and you want to pop this in the fridge for about half an hour? We're going to put half our garlic ginger in.

Some garlic.

All our Chinese rice wine. Now if you haven't seen that before, it's this stuff.

OK, you'll get this at any supermarket if you can get to an Asian market, then get the shower scene, which is one of the best ones you can buy. It's only a couple of Bucks. Be rice one.

Back to this put in our soy.

And it just makes it through.


In a crock Madame Croque Monsieur, it's really a great cheese to use when cooking. It's kind of got a distinct flavor, but yet it's not too overwhelming, so it's a good one. So as that's going.


Assault

if you find it to be too thick, you can add a couple tablespoons of water.

Then keep lending until it is smooth.


And then comes the marinated tofu and cucumbers.

Don't waste that yummy gingery juice. Either throw that right in and to top it all off, Fry up an egg and slapped.


This portion I'm going to add in the potato filling as I told you, you can use any filling of your choice.

And I'm going to pull this up little bit so that I'll be able to.

See this.

Make sure that you're sealing it properly.

So after you see it completely like so over here, I'm going to make a pleat.

And again present.

So there you have beautiful samosa ready.

And similarly you can do.

The same way with the remaining.

Butter as well. Make sure that.


Extra sharp give this a gentle mix and transfer to the prepared baking pan. Will bake this in the preheated oven until he.


OK, now what we're going to do is add 2 tablespoons of butter to a preheated pan, and this is about medium heat.

Add in about 10 cloves of chopped garlic.


Saute this just until it's often. I would say this is take a couple of minutes.


Let's go ahead and meltdown or butter on low and as soon as this melts down, we're going to throw in the garlic.

Now the butters meltdown. We're going to add are two cloves of garlic.


Very, very carefully. Lovely nice color on them and gradually add them into the pan with the thickened glass or so. That's really what.


In this.

Tomato mixture just take a strainer and strain it like this.

For tomato color, you know you can just add a little bit of red color if you want, but we're making a homestyle tomato soup so I don't want to add any colors into this, so just strain it out and let it boil for three minutes. Then we can have this hot hot soup before this gets simmered. So we're going to just check.


Factor, so now I just gotta wonder on Super Bowl. I'm just going to stir in the green onion and mushrooms and the hot water mushrooms will kind of soak that up.

It's only it's not going to chop is going to stir it up.

Hey folks.


That'll make it easier to wrap around your hot dog and then you want to take your dog. And starting at one end you want to place your dough and leave and underneath the hot dog on the bottom part of the hot dog and you want to gently roll this dough around your hot dog. Make sure that the dough wraps or overlaps itself a little bit on each turn and you just want to keep rolling this until you get all the way to the other end. And once you get to the end, go ahead and stretched a little bit so.


Now you can either add toasted sesame seeds on here.

Another topping you can do for the California roll is the Masago or the fish eggs.

Adds a nice flavor. I would say the toasted Sesame Seeds a little more traditional, but this definitely adds a different unique twist to the roll.


Really help caramelize that exterior.

Now you could use any sort of fillings in here. Today I'm using a little bit of really nice fresh ham, spend a little bit extra codyre delicatessens and get a really good quality ham. Now the best cheese to add in here.


Lightly oil it.

OK.


Geese

you can use oil or butter. Maybe an item?


Corner.


In my creamy or no, not communities are much talky mushroom and salts to bring out and draw some of that moisture out.

Pepper, I know this is getting kind of redundant, right? But it's it's supposed to be simple because you know all the pension comes up pretty quickly. Or really ideally you should just have these laying around and just comprised of leftovers, alittle drizzle of or salt such needs.

Today, so I thought just a little person color and some flavors.

Garlic.

Answer.


The Shrimps start rolling it fold in the sides. Keep rolling it up until you get.


Then Ginger, garlic and green chili paste add everything together.


Anne mix

when on, in slightly done. Just add cut potatoes.

Mix well.

Then some vegetables. Here I'm adding carrots and Capsicums.


Add 1 Cup of lentils.


And give yourself a little bit of salt to the cabbage while it's cooking.

And a splash of vinegar. I'm just going to use Apple cider vinegar right now. Vinegar goes really well with cabbage.


Let them come down a little bit and thinly sliced them. My crazy slicing technique, though I always use my chopstick to how the meats way much faster than using glows bright.


Put a frying pan back to the Heat. Remember, tell you not to throw away the marinade. Now it's time to make something delicious from it. Pour the marinade into the pen, following by some tablespoon fresh water genece turns to combine and bring it to a boy. Then reduce the heat and simmer for couple minutes to thicken it a little bit. This will be our sandwich sauce. If you find it too, so.


When the lentils are almost done cooking, strain them and set them aside.


Much water is possible.

Place the cooked potatoes back into the same source paint and keep on the Heat until there is no longer large amounts of steam. Don't worry if your potatoes are really starting to fall apart.


Now I've got my potato with my scallions in my milk in with my Cal. I'm now going on a lovely big dollar with water.

I'll just let that melt in with the potato and kale.


Probably going to have about 1/2 a teaspoon, or if you like it a little bit more spicier, then you can add a little bit more.

We have a little bit of garlic powder and we're going to add probably about a teaspoon teaspoon and a half of that.

I usually just.


Put more olive oil on top.

Sprinkle with some cumin.

Top with chopped flat leaf parsley. And then we're going to add our remaining chickpeas on top and you'll see you have a beautiful looking for this.


What we're going to do is we are going to scoop.

Right down the center of the plate.

Couple of nice big scoops.

Kind of even it out over the plate just like so.

Now, some people like to pull these off the skewer for the people. I personally let them do that.

So.

I just

pull him right off like that and like I said I'm doing 4 per plate.

Grab two at a time.

Don't burn yourself.

Smell so good.

Turn those off.


How to spice this up with some Cajun seasoning? You can use your favorite Cajun seasonings. I'm using Tony Saturi's. I think that's how you say it always. I always say it wrong, but I'm also going to use some old Bay Spice and once that is in there, let's put.


For flakes and dried oregano, small little pinch of sugar is about a teaspoon of sugar.

And then just the touch of balsamic vinegar, you know, the sugar, balsamic vinegar? All they're really doing is helping with the whole carmelization. That's really all it's doing, and bringing up the sweetness in the tomatoes. Tons of fresh basil stops and all.

Good amount of extra Virgin Olive oil because at the end of the day this is kind of what's going to give you those delicious juices and what those tomatoes are going to roast in. So you want to make sure you add a good maybe quarter Cup or so. This is going to make about four to six servings depending on how big your serving is. So about four tablespoons of olive oil.

Completely enough for four to six people. It's hardly anything that amounts some pepper.

Good mouse salt, because tomatoes are very.


Just add before it is done.

So sweet onion.

Small kisses


Chicken.

OK.

Set.


You know, a lot of you can use this way. Just use just one packet of Briani masala powder.

OK, so now if you notice all my spices are quoted.


OK, now once I get that done, I'm going to put in.

2 cups of regular Greek yogurt.

You might think what yeah yeah, yeah, they've been doing this for years. Regular Greek yogurt rubber down in there. Get her all mixed in there the best you can and when you got it in there I want you to fill the rest of the hot up.

With whole milk.

OK.

Just regular whole milk. You don't have to have buttermilk or know that stuff.

And we're gonna go just like I did with my fish. If you saw that.

Video we're going to go in the refrigerator.

For six hours I mean you got the time, do it in the morning. Let it sit.

It's tenderizing it, it's making all those flavor.


Ingredients I'm going to put two slices of avocado. Next, we're going to use crab. We're using imitation. This is the most popular way to make a California roll.

Right and then a couple slices of these julienned hothouse cucumbers.

And then almost like you're selling a envelope, dip your finger into the water and use it to seal the top part of your role. This is going to help the rolls stay together. Now when you're ready to roll your sushi roll, you want to start by grabbing the end of the seaweed rapper closest to and try to tuck all those ingredients in there, but use your mat to do all the work to make sure you're talking.

Under the last ingredient.

Use your matches. Slowly roll and kind of walk your fingers back as you're rolling.

Once it's all the way rolled kind of hold it, give it a little hug, make sure it's firm.


We started from the bottom all the way to the top and we flip the pizza over. Repeat the process again and means from the bottom all the way to about an inch from the top and the next step is we place our right hand on one side. If your right hand if you're left handed the opposite, so right hand on one side and again away from the crust away from the conditioning and without left hand. We then stretch and we come over to our for our man. We hold it there and we go back down and so if you do this in a normal speed you'll find that you will get this motion.


Slow mozzarella tear the Buffalo mozzarella into small pieces and just play.


All.

There once was a time when we were young.

When Pirates and Spaceships where our heroes unsung in all the battles we had one.

I'm coming home.

I'm going to garnish this with a roasted lemon and a bit of cilantro and basically just kick back. Watch the.


Back at the center like this and put those stuffing inside.

And now just take it and cover it like this and you will get a perfect triangle like this. So whenever you are pasting it there should not be any gap in the joints.

And also in dark corners.


People use a machine to making machine. You can use that if you want, but.

When you make it big hand that place the best.

So make sure it's soft.

So 1 foot Cup of oil, 1 1/2 Cup of all purpose flour and this is going to be good for like 1820 samosas. But you needed this software. It's going to be and so much better will be your samosas when it comes to the taste.

So just needing it for like good five 6 minutes making it really really soft.

So it's almost ready, just.

And.


Sad and rice, which is already pre-cooked. You can also use leftover rice for this recipe.

Mix it well and stuff right.


A little bit later.

Is about three to four live admins.

A little bit.

Cilantro.

About a little bit Winnsboro.

Ann one pick up cucumber.

Add about.

Little bit of rice noodles.

And two pieces of meat.

And rid of what pieces of?

Tree.

Depend how much you like and show you how to roll with the ciphers.


Mineral oil.

I'm going to add some dried Chinese Chili's which are sold in Asian markets. If you can't find them, you can also substitute with chili to Arable, which you could find it a lot of grocery stores and Latin market.

And to this I'm going to add some chopped green scallions.

Animal jam


Whisk it together to combine.

Yeah, sounds gross.

Here you go. Now you don't mix it too much.

If there's still some lumps, that's OK.

Um, just get all the dry stuff from the bottom. OK, this looks good.


Also, going to put a little bit of vegetable oil, I think it helps keeps things moist and also.


Of sauteed red onion, little bit of sauteed celery and some fresh herbs.

And that is going to help us create a nice juicy burger.

I want to put a touch of pepper.

Not too much salt, just a little.


Cans of tuna packed in water that I've already rinsed and drained 3 cups of pre-cooked whole grain pasta.


A Cup of.


Frosted 2 tablespoons of Mayo a half a Cup of Plain Greek yogurt now.


1 tablespoon of red wine vinegar. Afat pinch of salt and some fresh ground pepper.

And we're just going to bring.


Just keep on mixing till all combined. Growing up in an Italian kitchen we had pasta for dinner, probably three or four days a week, but nowadays I find the best way for me to incorporate pasta into my diet is to one make sure I'm using whole grain pasta and two always eat it in combination with some type of protein and or vegetable. Really, what it comes down to is making sure that I think of pasta as my side dish and now my main dish. OK looking good here we are in the homestretch. Just going to give it a taste to make sure.


Toss

in the meantime, we're gonna.


So nice and small.

Mix it with the time.


Add the tomato Puri to the onion and mix it well and.


And there's that steak. We're going to leave him to rest on that board. Now all I need to do is heat up my tortillas. I've got some corn ones here, but you can use flour wraps. You can kind of use anything really. I'm going to just put them on my flat up there and sprinkle little bit of water on.

Oil.


Love vinegar for cutting through rich flavors, but I'm going to use fresh lime here. Half a lime should do it.

And it goes.


Cut the kabota into bite size pieces.


Confirm Oh and then butter, yeah?

Hold the butter in, yeah, right?

Yes.

Love you.

I hit my button all mixed in.

Yeah, that's the only.

Already million.

Go all the way inside.

And then you can help when we get this part made then really can help make your coffee perch.

And Daddy.

For me, yeah.

Snake snake.

This video I want of course.

We have to get another DVD.

Photo please.

You

OK?

Menu.

It's a lot softer now with the budget.

Sleep.

OK, stressful.

Hello.

Roll press WordPress folder.

How many?

Until then

He's gonna keep.

Smell like pizza dough.

So they keep still.

Pizza dough.