Now add the chicken.


Usually I'm doing is just to soak in the cold water before doing this, but.


Honda Recon down below here.


Radish balls and Kettle Falls. And which tattoo machine?


From the green onion.

Say something warrior.

Maybe 2 tablespoons?

Aunt.


Pepper

is the last.


Full papers, pornography.

I need you.

Too much focus on something I cannot think about it. People call you.

City ideas history.

See now I need you.


I wasn't looking for Chestnut, but I couldn't find it yesterday at the market.

Make home


What does it have to be in the shape of a ball?

Take a folder in other shape. Kind of really like our ancestors. When they make this I'll be team and more beautiful kind of pages that cut this way and I can make calls and then maybe make people.


I'm going to smash it. Don't be surprised.

Well, I'm hungry now.


Set the Wash.

Dora

allowed.

Remove some you know a net unnecessary fat.


Any cooking wine if we have one tablespoon over cooking wine, but I don't have a cooking wine. So Koreans America called told you I have so 1 tablespoon.


Together, Pretty.


Chips on you want to sit in there for about 5 minutes and then train him and let him cool naturally in the air before we fry them in. The best thing to do is to do that.


I'm going to start out this recipe with some garlic.

Chop it up real fine.


Now, in a bowl, pull some olive oil will add or garlic.

Little bit of the salt.

I will serve that together real well.

Little more olive oil.


And we're going to marinate those in this olive oil, garlic and salt mixture.

That's what's really gonna give this Margarita pizza its flavor.

One sister.


No fresh Basil. Do not use dried, dehydrated Basil. Fresh Basil only.


And here's our pizza dough and our marinated tomatoes.

We're going to do is press off the tomatoes and just drizzle all of the Marinated garlic oil over the top of the pizza here, because that's going to be our sauce. That's gonna create such a flavor. You just won't believe it.

Incredible.


Cheese

I want to throw that down here.

Wanna top that with some mozzarella?

I'm real picky with it, so I want her.


Now are fresh basil.

My hands are wet so it's gonna stick into my fingers but just spread it out evenly just like you with the cheese.


Now are tomatoes.

I just spread amount like pepperoni.


And top it off with just a little bit more mozzarella for it to just melt in. Infuse all those flavors together.


And after the oven.

Throw it on the bottom rack there.

550 for about 6 minutes.


I got bored.


Leave the oil in the pan.

Will you get this verified? The other ingredients?


Z.


Once the socket.


First of all, you're going to be struggling for rooming.


Put a medium size pot of water on the stove to boil in a separate pot. Heat up 4 cups of cheese.


In another bowl at 1/4 Cup of OSA miso paste with two tablespoons of Sucky 3 tablespoons of meeting in 1 teaspoon of sesame oil. Give it a good whisk and.


Set aside.

Chop two garlic cloves and Peel and finely chopped 1 tablespoon of Ginger.

Finally chopped about 2 cups of Cabbage Peel Angelion 1/3 of a Cup of carrots and finally chopped.


Now get a medium sized pan going over high heat and add 2 tablespoons of vegetable oil. Cook Your garlic and Ginger for about one minute, then add your cabbage and carrots and cook for about 2 minutes until the carrots are starting to get tender, but be care.


Once your water is boiling, drop the dry ramen noodles in and cook for a little less time than recommended on the package, about 3 minutes. We want them on the al dente side because.


Drain and set up.


Then add 2 tablespoons of your mistletoe soup base to each bowl at your noodles and add 2 cups of chicken broth. Stir well and top with cabbage and carrots, scallions and a boiled egg. Why not? And there it is.


Pour some oil.

Spider the mustard seeds.

An ad or diesel.


Add the onion and the green chilies.


A Ginger and a few curves.


Potatoes and mix very well with seasoning.

Sprinkle some chops, allegedly.


But it's mystery. While you can turn off the stuff, make sure that it's not too watery and that it's not too.


Make a docia.


Crispy finish, so put the potatoes into the water.


Zip code in.

Leave the card in there for about sort of two minutes and then we turn them over and cook for another 3 or 4 minutes before we add the chips back in and then hopefully we'll come up with something nice and Golden Brown.


Need to split your eggs.

Now what we got there is free egg yolks.

And we need to type.

Our English Masters.

And a couple of dashes of white wine vinegar.

LC whiskey by hand is quite.


Chop the papers and they go pins and then get the hose in there which is.


My eyes.

Sometimes when you add the ingredients to the mayonnaise, the vinegar will let the mayonnaise down, so you may have to add a little bit more onto it. OK, so at this point we just had our seasoning. I saw him pepper.

So mostly *******.


Flour and sugar. Then we got crumbling our fresh yeast.

And then gently, we have the beer and what you're after is nice, smooth batter. If you added all the beer at once, you wouldn't get chance to make a paste first. See you after a pace before you add it or levels you end up with lumps.

Hey so finally we had a little bit of salt.

A touch of pepper.


Now the easiest way is just to come along the center where where the bones are.

Right so.

As you can see, you still got the skin on there.

What you've got is something workable, so now I feel at the end to this skin.

And then you have the skin at the bottom and all you need to do is firmly hold onto the bitu where you've cut.

They move it and use the sharp knife.

Come all the way along with Philip.

And what you've got is a lovely card.

Is she now proportioned the efficient chips?

So the bottom side, which is the belly of the fillet, just have to remove all this sort of like a sinew is the actual inside of the belly which is not very nice to eat so we remove that and then the bones are still in there so we just need to find where the bones are, usually sharp knife come along.

The center again.

Cutting them bones out.

And then the same as we did before, just cut in at the bottom.

Bring your knife along, holding onto the skin.

Let the knife do the work.

You got 4 nice pieces.


Put the Goshe and leave it for five seconds.

Look at that.


Spread the onion chutney. Make sure to spread it evenly.


Put the potato masala on top like this.

You can use a masala and the chutney according to your taste.


So first you're going to want to boil the water.


Oil topped the green onion, and so I chop these kind of thing here, but you're probably going to want to slice them a little bit thinner than what I have.


Place the come over for the fish cake and don't like this too thick. They taste a lot better when you slice them thinly.

And then Lastly, the talk around what you want to slice about the same thickness. Or maybe a little bit thicker than the kamaboko or the fish cake.


I want the water's come to a boil. Add the noodles without breaking them apart. Once you add them to the pot.

Then set your timer for however long the noodle state take on the package and add an egg.


So what I'm doing is just pouring into the quarter Cup and then put into my mug which measures out to two cups, which is how much broth are going to generally want for dish.

And I'm pouring in the boiling water that I've already boiled, so that when the noodles are ready, I could just pour it on straight away and it'll be hot.

And just let it ring my table.


Just because I don't have a tripod that pie enough, but yeah, so right now without putting the broth in, you want to put all the little decorations that eggsy come up about everything on top of the noodles which are in the finished bowl that you want to serve it in without putting the broth on. He put the broth on last set when you decorating it. They don't kind of float away as soon as you put them down on the noodles everything stays in place and you can put everything where you like without having it kind of float away and not look as pretty.

Natuc


Also, now we're just adding the broth and I didn't Add all of it because that was enough for me. But it's totally up to you.


Put a pan here. Gonna start off with a little bit.

Of sunflower oil, but you can use any oil you like.

As that happens.

The heats


And a drop in a bailiff.

Little bit of cinnamon stick.

Few cumin seeds.


Shot.

Ginger garlic.


Absolutely beautiful. It's really tender, some beautiful cuts and I cut it nice and small.


Make the herb sachet into the center of the cheesecloth. Placed the time.

Bay leaves.

Parsley.

Allspice.

And the black pepper.

Now tie it with the string and set it aside.


Marinate the ingredients, place the meat into a large bowl.

Follow with the carrots.

Garlic.

Celery.

And the sachet?


What is banana little touch of chili powder?

Just a little bit.

Coriander powder

I've got a tumor.

Cloudy

mix it around.

Like I said, This is not a kind of just above a medium heat. We're not going to go crazy on this because although my meat is incredibly lean.

I thought the onions and the spices to burn so nice and gently does it this cook this for about 5 minutes, 45 minutes? Keep staring it. I'll be back then.


At this point.

Mostly dining with some fresh.


Shop tomorrow we would like to come up tomorrow, Thursday. Find each other.

Just leave them on the stop. No need to mix them in right now. Sit on the medium heat. Just going to cover this. Come back in about 4 minutes. What should happen into smartphones will start to breakdown. That's what's going to create our gravy or messila source in a moment.

OK, let's take a look at that. Steam out there will be plenty of it.


Season with salt and pepper.

In


Drop in a little more butter.

Add the shallots.

And let them Brown a little.

Then remove them from the pan.


Even.

Take out the sachet and discard.

Sprinkle in the parsley.


Pour over the wine.

And cover with Clingfilm.

Play.


And put the meat onto a tray, leaving the liquid in the bowl and the vegetables in the cyph step six. Season the meat with some kitchen towel. Now Pat dry the meat.

And season it with salt.

Then pepper.

Sprinkle some flour over it.

And mix it all in with your hands too.


To warm through, add some oil.

And a nob of butter.

When melted, add the meat with your tongues. You may have to cook it in batches, depending on the size of your pan.

Take your time to Brown the meat nicely on all sides as it will give them eat a deeper flavor.

When fully browned, remove the meat and place it onto a tray.


Did before Browning the remaining meat.

Step 8 Cook the Stew when all the meat is Brown, add the bacon.

And let it crisp a little.

Add the vegetables from the marinade.

And let them cook for a few minutes.


Add the tomato puree stir.

And add the Brandy.


Spoon all the meat back into the pan.

And cover it with the red wine mix that you used to marinade the meat.

Put in the stock.

And finally at the.


Bring it to a simmer and cover it with the lid.

Now place it into the oven to cook for 2 1/2 to three hours or until the beef.


Medium high 1st. I'm going to add the water.

And then rice.

Salt.

Android.

Let this boy.

After it comes to boy, we will reduce the heat to slow and let it estimate. It should take about.


With the yogurt and spices. So here I have cauliflower.

Funny.

Bell pepper

scattered.

Green beans


Yogurt.

Dramatic.

That


And salt.

Mix it together.

Mix it well and let it sit while we're making the.


Whisk well to combine. Pour that over the brats. I know I told you super easy right then, somewhat magical despite up.


So now all we do is put a lid on it and roast in a 375 degree oven for 60 minutes.

Now for the final presentation.


Outside, just transfer to an oiled baking sheet and place under the broiler for two minutes or so, turning once, how amazing.


And then just let the knife through the work as you slide through. If you got a nice sharp knife it will do and I see you are using the claw technique with the hand, yes, so some behind the fingers and then all you're doing is your knife is sliding down that nail and there's no way you can.


Ginger and a couple of close garlic blended up with some liquid.


So I tend to Stan Broccoli and Arrouge Peppers. The other great thing about stir fry is we're not going to.


You want the crunching of edge and then go to the right now the rice is cold so we need to get this time to hear all the way through your doing it perfectly but basically straight right down to the bottom because those bottom bits that will get caught but with a something Silicon spatula wooden spatula get under their work St and just make sure to stick other factions.


Happy that Rice is hot all the way through. Back in with our pork and all those juices that come out of the pork and then source itself. So simple a squeeze of sweet chilli sauce could have achieved but I really love it. I love sweet chili and something it with.


Put a little bit of soy sauce, keep it moving, make sure it's piping hot and that's it. Like less than 5 min.


Ready.

And then we go.


Yes, that's the salty flavor going in a shot of Mirin, which is a Sweet Rice wine. Yep, and that is incredible. And now we've got kind of the fiery heat with the Ginger and the raw garlic going in as well. And that's it. Simple as that. Pop the lid on.


Typically this machine would be for going in spices or coffee beans or nuts, but I find pastes and marinated really into that now.

Even tasted pretty strong 'cause you got a fiery heat of ginger pieces of garlic.


Leave that to marinate for a little while while we catch up.


We'll get rid of the raw meat board.


Into where the route was like that, but sort of three quarter the way through. Remember the claw you keep your fingers back and then turn it and go the other way and what you're left with here probably die. Survive top advice on pepper so you minimize the ways to cut the bottom off. Then the top off, then down one side, and then carve a way around it means all the seeds come out in one and then you can try something else into small matchstick like pieces.

Don't let knife leave the board so you're rocking back and forth and you end up with awesome. It was Julian. There's are pepper onion done Next up, sugar snap peas you could use most two. At the moment there a little bit too big so the same thing used that rocking action. Keep the knife on the board and just cut it into strips like that and that way that's true.


The biggest bit, and if you just cut down the stalk and just kind of tearing it will find its natural line. You end up with pieces like that now the last thing.


The oil.

And wait.


You're hot.

Yeah, oil is hot now. We're going to add the human see it should crack right away.

I suffered enough.

And after human CD crack.

Going to add the tomato Puri.

This is about four medium tomatoes.


To add the vegetables.

Understood it.

No, we need to let it cook till they're tender.

So this should take.

About 15 to 20 minutes.


So first we're going to put half the vegetables.

In Baking Dish.

OK, this looks about half.

Now we're going to put about half device.

Forward.

And it spread it evenly.

Sprinkle

and mentally.

Again there with the.

Rest of the vegetables.

Making sure.

Rice


Devices evenly spread going to.

Is bad these animals?

Make it look very rich.

And four.

The butter


Next, add 1 tablespoon each of Brown sugar, Curry powder, cornstarch and white vinegar to an undrained 11 ounce 312 Gram Tin of Mandarin orange segments and.


Now you just add some sliced avocado.

Make sure to spread him out nicely.

Perfect.

And now you add your salmon.

And just finish it off by adding.


The oven which I will do right now for about I would say probably about 20 minutes.

So I'm going to put this in.

Make sure that goes in properly. Alright, so now.


So you can see usually when they're really glossy, that's a really good indicator. So now we're going to do is add in our garlic. You want to put it near the end of the major, like when you're cooking over high.


Of stock.

Now you could use chicken stock. I'm using vegetable stock to keep this vegetarian.


96 milliliters can, so you want to get this in. This wouldn't fully open some kind of doing this on its side, so you want to give this a little bit of a mix. We want to give this a little bit of salt and pepper.

And if your roasted tomatoes are out of the oven, if it's been 20 minutes 25 minutes, then just leave them on the side.


To get out all those tomato juice.


Alien read whatever it is you want. I'm using about 1/3 of a Cup. You could use more or less. I actually agree.


Then when that is nice and hot, the first thing we do is cook our meat. Smells like Body Shop so high smells like sometime lotion isn't it? And then in with it and it has to be that hard to get the nice crisp flavor you're doing this bit so stir fry. You kind of want to keep it moving. Smells unreal and how long do I do this for before I take it out to do that? It's hot enough that's almost cook because we cut the pork so fine. Let the soy and Ginger and stuff will caramelize Ng.

At this point, want to screw the pork out but leave the oil in the walks? That's now got all the amazing porky flavor with gin.


This is so easy, so quick, provided you've got everything just to the side, you get all your crap done when we are being trained it was called me on class. The another top tip is if you say anything.


500 milliliters of water.

And then 6% salt.

And 4% sugar.

I just want to let this dissolve inside.


Fish.

OK, so it's been 24.


Inside this to be bag and then I'm just going to add 40 grams of extra Virgin Olive oil.


Add the salmon.

So you want to cook the salmon to about 40 degrees Celsius, and I put the supervision of 41 degrees Celsius to make it go faster and you want to leave it in there for about 25 minutes or 27 minutes. 27 minutes of is pretty thick piece of Salmon 25. It is not.

After 27 minutes you pull your salmon out.


Just take a butter knife and get right in between the layers of fat and separated.

So this piece a little bit small.

And just like so.

They come off pretty easy and it's almost like sashimi slices, but not quite because it's not the way you cut it here.

OK, so you just put your knife in between the fat layer and it just comes apart and just help us slightly with your hand.

And this is so soft.

It's just incredible.

Play so you place your knife in between the fat layer and should just slide in.

And just.

Comes off the fish like so.

It's extremely soft because what happened during the soft cooking is the fat has sort of melted and the tender tender fish is just so soft and.

Juicy that it just falls apart.

Oh, it's not.


Date.

Beautiful.

They just pull it out.


I'm just using salt, pepper, garlic powder and Connie Pepper.


I'm going to add that fiber one brand cereal into our food processor and this is a grateful.


And add a little bit of butter. Spray. Preheat the oven to 400 degree.


Going to just add some egg substitutes to our onion rings, one serving.

And we're going to place.


Left on top of the onion rings, I just add additional salt and pepper for extra flavor, which is optional.


We're going to put it in the oven for about 15 minutes. 15 minutes later, we're going to take it out the oven.


Sodas, ingredients some cram fresh that will give it some extra richness and creaminess. Now if you don't have any cram, fresh sour cream is a great substitute too.

Season it up with some salt and pepper.

Combine that.


I'm not fine, I'm gonna add in my chives.

Look at that texture. It's exactly how I wanted to turn out. OK, I gotta taste these.

There is no.


Sauce.

Over the ribs.


So you can use butter for the short way. Bar is really tasty. Get a better flavor so I just lightly coated with the butter.

OK, not much just like this and then you make sure you.


Minutes you get them a quick brush.

Just like this.

Let the sauce drizzled down to the bottom of the ribs. Was very late into the give them.


The smell is so amazing right now we just give them a quick clip just like this. OK, you flip every one of 'em and then you give them a quick brush again.

Here we go just like this.


To hammer out the meat until it's nice and thin.


I'm just going to coat it in. That flower is very important also, when you're doing Venus little, don't press anything in just, you know, get some flower, put it on the top like that, dust the excess off. Don't get your hands in and really press it all in.


The next tip, of course, is some eggs and I've just got 2 egg yolks. There's no milk, there's no water, just eggs, and I'm going to lay the veal straight in there and get it nicely coded.


And Lastly, I've got some bread crumbs again, the Nazis, and they're just ordinary bread crumbs. Make sure you use dried bread crumbs to this. Don't use fresh and I'm going to get our veal from our egg and again, don't press it in. You just want to put it on there like that. OK, that's exactly why.


Pull in.

And because it is quite thin, I only want to cook it for about 3 minutes minute and 1/2 each side. The outside will be nice and Golden Brown. Do this over a medium to high heat.


Kingdom we want to get all that water off.

Looks good.

So now Jane sure we got all the runs out of these bad boys. We're going to use a riser.

Going to spoon.

Potatoes into the riser.

3/4 full pushed him right through like that. That looks fantastic using this right? So it will ensure that we get that nice creamy texture that we want. That's awesome. Look at that.


I got my Mail.

Good tip to remember is never add cold milk to your potatoes 'cause it would affect the texture of, so we're going to add in or hot milk here with the butter.

Look at that. It's just coming together so nicely. It's like they're fluffy already.

So God Alright, Here's my see.


This is the part we need to be very careful about an I am just praying to God that this doesn't go everywhere. So basically you take your immersion blender if you don't have an immersion blender you can use a food processor and we're going to slowly.

So like this just around, and as you do more you can mix it longer, but just for the beginning be careful.

And you just wanna keep mixing around. It'll take a few minutes, so I'll show you what it looks like once it's done.


I've heated this up a little bit. I'm adding in about a tablespoon or so parmesan. You could add a little more, a little less here. What you want now you could add about. You could add a little bit of whipping cream, but what I'm going to do is add a couple tablespoons of butter.

And a little dash of milk.

And this will make it a little bit creamy.


Block of butter. We getting really nice and crispy on the sides and inside it should be served slightly pink, but you gotta be quick weave in the pan too long it disappears.

Let's go, most people would never think of cooking flogger, but it's so simple. Don't leave it to the restaurant. Chefs tries at home is easier than frying an egg.

Good more so now. Please come on. Taste it first of all let me show you don't worry bout starting with oil you know that it was Fargo is 90% what fat fat? So why put in fat in the pan stupidly stupidly? Which piece of them would you put in?


Second biggest

the biggest and smallest, then. Right now we take off the Heat. Yeah, there's nothing in there to still color it.

Still, the pan helps cook the back of the progress, then back on the heat and turn it around again.

Look at the difference in color now through there. Now it's starting to breakdown until the pan back up and then just a little glaze over.

Yeah, nicely and they should all come out evenly. Yes, turn around again carefully, yes.


On a better pre lentilles don't use red lentilles as they will turn to mush they could together with what we call a brain was. That's finely chopped vegetables that have been sautéed. Then I bind the whole thing together with a fragrant herb vinegar.


Let's go.


To get it nice and thin. So what I've done is I've cut. If you're using the cut, but like.


Season with a little salt and a little pepper. This meat.


I just slide in and I turn it over very easy.


Man that looks good and put it right there.


And.


All right, so we pick it up and that is a pretty luscious looking hamburger of perfect size and comportment.

That's American.

And there you have it folks.


Heat 1 pound containing 1.5 litre of water.


Water is boiling.

Get one pack of crispy noodle noodles.

And add the whole pack to the pan.

Start and leave the cook for 10 minutes.


Get a bottle of case material.

Shake and pour 200 milliliters into a separate pan.

Then add one liter of water to dilute the broth.

For a hot soup, we had five parts water to one part 0 so it's not just.


Heat the pan with strong play.


Get a pack of Clearspring with comet flakes.

Put 1 tablespoon worth into small bowl or Cup full of water.

Make sure we have plenty of water.

Leave just 10 minutes.

Should have expanded and Phil.


Drain and remove from the water.

Cut into smaller pieces.

What, is a popular topping for hot Japanese noodle dish?


Both side of the pan.

Train that you Don Noodles Intesive 150.


Cut the route off the spring on you.

Then slice into large diagonal pieces.


What did see you is boiling?

At the what time is seaweed?

End of spring morning.

Find me the noodle noodles.


Leave the boil for a few minutes until the noodles are.


Flip over the onion rings so it does not burn. This is an important step. Don't forget to do.


At an angle so you could see I have the square block here I'm going to cut this at an angle.

Your first piece you can use for something else, and you're just going to cut another thin slice.

To produce this.

Sort of angled cut.


Now we're going to do basically the same things a little bigger piece with the salmon.

We're going to do that same sort of angled cut here.

Produce these nice, thin, almost like bias cut pieces of fish.


Red Sushi Rice. You always want your hands damp.


Sticky Sushi Rice won't.

Stick to your hands. You don't want to get too wet.

You just form this little little football almost. You don't want to crush the rice.


Want to form it fairly gently?

Then draped the fish over it.

Traditionally form.


Is going to stir that in, which is just going to take a minute. By the way, don't worry bout developing gluten or the batter is going to be tough. It's not this is unbelievable. Now looks pretty thin there, but as it's, it's the instant Mashed potato, even though it's just a little bit is going to swell up.


So bread crumbs the other secret in a shallow pan you can get those in any stores. Stop emailing Maine. You can't find panko, you can. Big supermarkets have it.


Medium yellow onions do not cut him any thicker than 1/4 inch, otherwise they won't cook separatum into rings. I didn't really need to tell you that right?


We're going to dump in a few rings at a time. Make sure they get coated with the batter, which is pretty much going to drip off, but enough is going to stick on there to latch on to.


These panko bread crumbs esharp incredibly crispy bread crumbs. By the way, do as I say, not as you just saw me do. Use a separate fork for the crumbs and a separate fork to pull him out of the batter. Much easier. All right, we're going.


The standard 350 I'm using olive oil, but any standard vegetable oil frying oil is going to work. It's going to go maybe 3, two and a half three minutes, and when it comes out that magic formula that I've come up with with the potato and the panko produces the most Chris Pierce Onion ring I've ever had.


DLT

sandwich or any.


Maybe a little less. Make your especially cutting tomatoes sharp knives always really super important.

Top off.

I mean it's not too thin, is it? That's pretty thin, is it? Yeah yeah, yeah.

That's good.

So you know, not crazy, but then enough to where you can stack it, not have like these huge chunky crazy tomatoes. I guess you got that up. Yeah, definitely. Just probably just that tomato maybe one just for safety and I'll wash the lettuce actually.


I have to do is get a little assembly line going with your cooked bacon, lettuce and tomato and your toasted bread with a little bit of Mayo. Once you're done with all that, all you have to do is stack it all together and make a beautiful belti.


Scream.

Huh?


We're going to steam those muscles can see the reflection of the camera here. Great now, so as I could then I'm going to shake them a little bit.

That had.


To chop my cilantro.

Cilantro is one of those earth. It's OK to use the stamps from them because there's a lot of flavor.


We're removing then.

Completely open the night.

I thought great size here.

Trump.


Add half Cup of water initially and mix it well.

Add some more water is required.


Patty take some dough and make it wrong.


Just put it off like that now. No one thing after you move that that beer the muscle will die and you want to make sure you cook them right after.

Huh?

So I checked the other one before and I know that we are clean and alive.

They drink that little beard right here.

Lipsy

OK so now, but you know about that.

We


Pop tablespoon is enough.

I'm gonna really warm up.

And then I'm going to add.

My mixed vegetable here.

The cilantro right here. I'm going to chop it coarsely.

An added at the end to the muscles.

OK, here we go.

I don't want to plan too hard because.


Sure at that point.

Gonna test it.

Wow, this is good, seriously.

That you know. So I'm adding a little salt.


All over their muscles this way.

And now you have a great feast here guys, OK?


When making muscles.


So I see you want it, you know you just.

Put it in.

As much you think you like.

Yeah, like pretty spicy.


White wine


Roll it.

Apply oil.


And fold it into triangle.

Teen


Now apply flour and roll it again.


Put your party.

Once it pops up, clip it.

If you want you can apply oil and keep it.


Lovely grapes, so salt and pepper, olive oil and a little squeeze of lemon juice. So dress it like a little salad. The original recipe had beautiful fresh grapes. I want to get.


This is in the wood oven, about 190 degrees for about 5 to 10 minutes. See how it's starting to just shrivel up?


Back in.

What I'm going to do?


Next, it's celery peel off the worst of the stringy bits. So I use a speed peeler to do this. Normally people hack this end off and throw it in the bin, but this is like the Crown jewels. This is what the Italians go mad for. I want to just keep this heart or come back to that. We have this talks here. Slice them up nice and delicate. The heart of the celery is often the part that everyone throws away. Look how beautiful these guys and the flavor is crunchy and fresh and really clean. Finally slice.

Those hearts.


Gorgeous, we got remain lettuce. Take the first half because it produces gorgeous little cups. Then I'm going to finally slice the middle part and then I'm going to cut this heart in half just like the celery. I'm going to do this for four people so I want to make a nice big salad.


Flavors, so a couple of tablespoons of extra Virgin Olive Oil twice as much organic yogurt.

Go and ice tea spoon.

Of English mustard. Season it with salt and pepper is quite nice with a little squeeze of lemon juice is going to be a really nice that were dressing.


Chop up the tag and get it in your dress in mix up.


Flavor.

In and on top wonderful.


Apple cut it, even thickness. I'm just going to slice this up the other way into matchsticks.

And we go across it up.


Very thin cutlets, or you can count them now. If you do want to pound the chicken instead, you can go ahead and you.


Bring a quarter of a Cup of Crisco pure canola oil to a large skillet.

Beat one large.


My plate.

And beat in 1/4 of a teaspoon of salt.


Have a Cup of panko bread crumbs.

Another teaspoon of salt and just a pinch of black pepper.


Into the egg.

And then into the Panko.


The bread crumbs were using her panko bread crumbs through fantastic substitute for regular bread crumbs. There a flaky bread crumb with a coarse texture and rough edges.


Have a Cup of shredded mozzarella cheese.

In 1/4 Cup of shredded Parmesan cheese.


Heat source until the cheese melts and begins to Brown.


Run some warm marinara sauce over freshly cooked pasta.

Add your chick in and there you go.


Source first each tablespoon plus one teaspoon of sugar. 1 teaspoon of sauce in rice wine. 1 1/2 tablespoon of soy sauce.

And 1/4 teaspoon of salt. This is optional. 2 teaspoon of Chili Oil. 1 teaspoon of hot pepper powder or chili powder. This is optional of forced Cup or 60 milliliter Unsalted Chicken stock or water and stir also, and, uh.


On the stove, heat some oil up and then place the burritos in the pan. Brown each burrito by carefully moving them around the pan. It was flipping regularly in.


On all sides, remember to Brown the edges and then, when lovely and Golden and crisp on all sides, they're ready to serve. And of course, these go Gray.


Grams of ground beef and place into the palm.


Voice is so I do not one teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of cinnamon, and 1 tablespoon of Oregon and then Friday in Gray.


On the link on screen.

Once the beefs cooked, then as one tin of chopped tomatoes, followed by good squirt of tomato puree, crumble in one beef stock cube.


Until the ingredients are just covered and then.


The Chittister and then add one tin of kidney beans that have been rinsed and washed.


And then leave the chili to simmer away for a further 10 min.


Garlic.

1 tablespoon of minced ginger.

Top three Sparks of green onions separate the white part from the green part. The green part would be used as a garnish, while the white part would be used for cooking. Cut 12 to 15 dried chilies in half if you like. Extra spicy cooked his seat.


Add in the black vinegar and quickly mix. The reason we add the vinegar at the lab.


14 teaspoon of salt. 1 tablespoon of soy sauce one TBSP salsein rice wire or regular price one mix until all the liquids are absorbed.

Once all the liquids are.


Tablespoon of cornstarch and mix until there is no powder.

So it should look like this once it's like this, I don't have to.


This added half a tablespoon of oil and mix. This oil will actually prevent it from sticking to the walk, so when you cook it, it said.


Add 2 tablespoons oil, turn the fire to the lowest setting and in about 1/4 to 1/3 teaspoon of Citron Peppercorn, added Drudge Release Sate the Chili's for about 15 to 20 seconds or until fragrant. I did the chicken and spread that leg out 'cause it's getting hot in here.


Marinate, Cook the other side for about 20 seconds, then add in the green onions, garlic and ginger.


About 20 seconds. At this point, the chicken is about 60 to 70.


Roasted peanuts mix until the peanuts are well combined with the sauce. Lastly with the fire.


3rd everywhere, my wife the Japan Housewife absolutely loves him and she said we gotta show everyone how to make him and I gotta be honest I like him way more than I cared with met. So we just have some lettuce and some cucumber right there on the regular rice base that we have here. If you don't want to do that, please kick.


Linkin CR there video we show you how to make rice no problem and here we just have some tuna fish that's mixed up with some mayonnaise. You can do that to your own taste, salt and pepper. I'm sure most of you know how to make tuna fish at home an really? These are Super Simple.


You just put the ingredients together like so and then roll the rice.

And the role like so and and really, there's not much to these, but these taste great there, fantastic every time we would go out for sushi in Japan. Would always be sure to order on these things. Are I kind of compared to like the French fries in Japan because they're they're everywhere and I'm kind of.


In the US either. But once you get it rolled over, you get your super sharp sushi knife.

And you just go ahead and cut it. You'll notice that our knife is pretty long, so it knocks the sushi. Get it quite a bit, but we're just cutting these roles like so, wiping the knife every time, and that rag has a rice vinegar water mixture that keeps the rice from sticking to the knife and helps a knife cut through it just like butter, so.

Yeah, it's probably more of these roles in anything else, and I was in Japan for a long time just 'cause they're good and like I said there everywhere and everyone loves him and they're really simple to make it home too.


Will begin by making the beef Chitty, so take one onion, cut the ends off, slice it in half and then Peel. Then using a sharp knife, finely chop the onion. Now take two garlic cloves, peeled lemon, finely chop as well.


Over high heat on the stove and heat some oil at once, his heart placed the onion and garlic into the pan and fry.


Make you burritos by taking four tortilla wraps and splitting the chili between them, then tightly wrapped each tortilla.


Meadows

2 eggs

in.


It depends how much does shrimp do? You have to?

So she's only making a little bit.


Just mix it all up.

OK, so that's all you need. You don't mix any water, anything with it for me. I'm not because I use the eggs, you know, so make a small stick with the shrimp steak so.


Again, this is Tom's way. It's not the traditional Japanese way.

Animals that can be in spices.

Mrs dash table blend. OK, that's got garlic and herbs in it.

There is something in pepper, right? OK, can make up spicy, honest.


In the big better.

Better and.

Are gonna dip under Japanese style breadcrumbs covered?

Turn back on the hardware.

That is, flash up too much just didn't want to get out of camera and keep their cut in there. Do it OK, just basically load it up and then you watch it until it turns a little bit Golden Brown.

Done.

Long it is easy to cook, cook. These are actually the precooked shrimp right now already. That makes a little easier.

OK, we're going to let these codes then when they're done, we're going to take him out.


Just use one teaspoon of yeast.


With the Palm just to you know, make it soft and look at this dog. All you have to do is just to toss a little bit and then this non will become big. OK so now all you do is just pull it a little bit and then.


I think.

Yeah, I put two nuns. So what we're going to do, they're going to put it in the oven, OK?


Now you can see the other side is also could and you an answer pretty much done and look here. Just take a little bit butter, apply on top.


Buy some garlic on top.

Bob

My goodness.

It can easily stick anywhere, just pull it a little bit.


Just pulling little bit and then once you put it on the tray, if you want just you can stretch it.

The rain answer stretching.


OK, we're going to begin by sweating the vegetables. So that means we're going to just cook up the celery and the onions and everything until the onions are translucent.

Now I'm sweating them in a couple of tablespoons of butter. You can use vegetable oil, both work equally as well.


Meat, so I'm not going to drain this, but if you're using something that's.

15 or 20% fat in your hamburger meat. You may want to go ahead and rain this, but again, this is extremely lean, so we're just going to break this up and let it Brown for a few minutes and then we'll.


Bars of marinara sauce.

The marinara sauce helps flavor the soup itself so you don't have to worry about a lot of seasonings, so go ahead, pick out your favorite kind of marinara sauce. I always buy extra when it goes on sale.

So I have plenty on hand.


These pulled off sugar.

Add.

Salt now this is a basic liquid that you need to make your none, but lot of people love to add milk. They allowed to add yogurt you can add.


I'm going to play some butter.

Who did?

Ha ha ha.

Oh

lalalala, sprinkle little bit of chat masala. Trust me right?

Don't think this guys are freaky shelf. Try this. Apply little bit of chat masala to your garlic naan.

OK.


Call it and turn it the other side. See how beautiful color it is. So now do the same thing quickly.


Apply little butter.

And your mom is.


Add some oil.

What is a mixture liquid?

And make a soft door see.

We're not cooking in Thunder, we're cooking in the oven so we are at a disadvantage for two reasons. In a Thunder, the temperature that is maintained is 800 degrees Fahrenheit. My hour. The maximum temperature that is shown on that is 500 degrees Fahrenheit, so I put it in a full temperature and they're going to make the number, so we cannot reach 800, so this is going to take a little longer time to cook in the oven then in a couple of if in the Thunder it takes one minute in now, and it takes 2 enough minutes so.

For that reason, you want to make your non dope very smooth. He could be very sticky. It doesn't matter, make it very very soft. Can't see now you look at it. My door is sticking. It doesn't matter you want kind of a sticky dough.

That's when you are non is going to be very very sore.


After this, but I'm going to download add little more oil on top. I will cover it and let it rest.


I'm cooking in Thunder out of made them little bit. The door can be little bit more stronger, but since I'm cooking it in the oven, I want it as soft as possible, even if it is sticking in my hand. That's fine because this way I'm going to.

It's not guaranteed that I'll get very good none.

You can cover it up with.


Canned diced tomatoes.


We're going to add in our white beans.

We're going to add in our red kidney beans.

See it's looking really good.


We're going to add in our black pepper.

We're going to add in oregano.

We're going to add in our parsley.

A little bit of Tabasco for a little bit of heat.

And then we're going to add, in RB froth again. I really recommend you using a low sodium. You don't want your soup over salted even before you get the chance to season it yourself. Alright, so now we're going to add in our pasta if you plan on freezing the soup, you may want to cook your pasta before an add it just before serving. But sometimes freezing pasta.


Stuff.

So the students were cooking for about 35 to 45 minutes.


Now have a pain-free eating a medium, high heat.

And drizzle and two to three tablespoons of extra Virgin Olive oil.

Adding in my.

Garlic that I've sliced thinly now. Chicken parm. I mean it's it's a kind of dish. I you know you've had it at least.


I'm gonna put it in some hot pepper flakes.

I'm just going to go without.

Quarter teaspoon, but it's all up to you. Depends how you like it.


I'm going to add the chopped up Kalamata olives and chopped up fresh Basil and parsley.

As you can see, this is not going to be just a regular boring old chicken parts and be full flavor fresh herbs.


I'm just putting in a little bit of sauce, not much.

I'm going to.

Is my chicken breast like so?

Just trying to do as best as possible so you can see, and now I'm just going to lead all.

Some of the sauce over the chicken.

Just like so.

I'm just going to show you how I do one so that I can finish the rest of 'em.


Really fast, just over the tops.

All right, then bake them for about.


5 minutes alright, so these bags for five.


So here I've got a barbecue plate preheated to a medium temperature, and I'm just going to start by cooking up those pieces of bacon. We want really good crispy bacon here.

And once the bike in spring.


Start on the bread.

So for this just spread some butter on the other half.


The plight

Gently place on those slices of bread and just Pat them down in the center.


So take one of your pieces of toast.

Squeeze.


A piece of crispy bacon.


Some lettuce, some tomato and a toothpick.

And that is all you need to do. Guys to it is that.


You do 1.

Three and four is about under 50 gram.

Roll it, roll it.

Not got fault. Beautiful portions of doll.

Now I gotta prove the door.


The size because they're happy, but then.

They arrested.

I'm a very elastic, your construction and I swear I don't mind.

With a little flower top.

Put a dump crop on and let it.


That was a science crisis.

Turn him around again.

Pick him up, look at that.

Now there is a little holier, so don't try to stick it. Try to take it from the site over the pizza. Put a monometer, then with your finger just press it.

This is really fantastic.


I will do on this particular 1A Flavor would be the garlic is easy. Start from the middle. You do not need to put too much tomato.


Greaser, without some little olive oil help to flavor the pizza. Little bit of salt.


HD stage to make the classic Margarita, you need the Parmesan Cheese. This is will be so delicious.

Nice mozzarella for each pizza you need about 50 gram of mozzarella.

Just break we.


Sheet with tin foil. So I'm just folding my last burrito and it did make all eight of them this is.


So what I do is just fold in each end like this.

And then just fold the other way.

So that's kind of a tiny one, but.

There's all.


Now what I do is I take Provolone Cheese, two slices OK, then we top it with some fresh mozzarella.

And then we sprinkle find me John regional all over the top.

Like so I'm going to just finish the rest of them and I'm going.


Hairy gal.

Chicken farm out. Look at that.


The white line.

No, what the heck are you want the wine to reduce? You want all the alcohol to cook out, so it's gonna take about 3 to 4 minutes. You want to reduce by half.

And then we'll add it into meters.


Crushed peeled Italian tomatoes.

Be careful because nothing splashes splatter like tomatoes.

I'm going to add 2 cans because I like a lot of salt in my spaghetti, and my chicken parm.


Yes, I always thought with the type of person. I don't know why.

Here we go.

Saw.

Nice, just stir this for 2nd.


Before you do that, we're going to put in a splash of milk.

And with the eggs.

Just like that beat him up just a little.

Perfect.


I put in granulated garlic, just adds more flavor.

Like that?

Beautiful and we're going to salt pepper the bread crumbs.

The egg.

And the flower. Remember you wanna make sure you season every element of your dish so you get a nice rounded flavor so that every single layers flavored the bread crumb, the chick in everything.

Self.

Just going to make this round just a tad. Going to put in a little more garlic in the bread crumbs.

I love it.


Damn it out, chicken breasts like that I buy them from the store like this, but if you can't find them you can always buy about 5 ounce chicken breast and pound them yourself.

But every grocery store carries them, so it shouldn't be too difficult.

Perfect for slice is amazing.

Last one.


Then we do eggs.

And seasoned.

Bread crumbs.

You wanna make sure everything is nice, nicely coated.

Here we go. Now I'm going to go wash my hair.


You are nice and hot, that's exactly what you want to hear.

Over medium high heat.

I'm going to do batches of two 'cause I don't want to steam the chicken. I want to really get it nice and crispy, so under this it takes about 45 minutes or each time so it's nice Golden Brown and crispy and cooked all the way through.

Chicken breast perfectly done. Christian bow tie.


Bowl 500 gram of a strong flour, 1 teaspoon of salt.

Saw.


Dry yeast and then you have your 325 mill of warm water straight in.

Mix it.

Now, can you see the soul? Tonia, I gotta mix it the salt with a flower in the yeast.

Goes inside.

Then you mix it all up.


Basil

break it. Yes, we will. Nice dress.


Not miracle will happen.

Yes.

This is very rustic.

Yes, this is what I call him a pizza. Look at God.


Now.

Move the spoon.

And start to mix it.

Fantastic this stage. I need a little bit of flower.

Just a little bit, put him on top.

This is the way you clean your rent.

I love Mac Pizza. You gather all together now.

With the palm of your ends in.


You pull it. Are you folded? You pulling your folders you carry on do that.

OK.

Then you get the outside cooler.

And you fold it.


Add Sesame oil and salt. Mix well.


Julian 102, Kenny and 1/3 carat to the same side.

Slice one Cerdanya Thingy.

Got half of a green and Anthony.


Try the green onion with a little bit of sword for five seconds on high.

In the same way Friday only on for 20 seconds.

Try the chicken in for one minute.

Fried a carrot for 30 seconds.


Cut 1/4 Cup of kimchi into small pieces. Fry with a little bit of oil for two minutes. You can add a little bit of sugar if you want.


Fry one flat egg with a pinch of salt and slice it thinly.


Try to marinate beef onto. The beef is completely cooked.


The clouds are all steamed up again, about 5 minutes to cool off, so let's just get the meat.


To add some finely chopped capsicum deseeded and finely chopped tomatoes.

Green chilies

salty.

Sambar masala.


Some costly mashed potatoes. Or if you've made the apology, you can even add that mash everything I'll give it.

And I'm also going to add some coconut chutney.

And coriander leaves mix it well.


Rosa

Peter Flat Pan for at least three to four minutes on the flame. And now let's get it off the flame.


Let's spread a little full of batter on the pan. Turn the spoon in a circular motion.


Back on the flame and on High Flame, Cook the dozer.


Once the batter dries out a little bit, I'm going to spread a little bit of the butter. Some of the filling.

I'm also going to add just a little bit of butter, mix it properly with the filling and spread the filling all around the dosa.


Grate some cheese if you like.

Let's get the loser out.

Let's flip it over.

And I'm also going to garnish it with a little bit of cheese.

Let's get it out on a.


In a bowl, mix all of the ingredients for the beep. Set it aside while you're preparing the other.


So that in water overnight and cut it into three into pieces.


Call two or three leaves of lettuce thinning.

Julian once wrote cucumbers in me.


This is my way to cut. Try to Siri.


Mix all of the ingredients for the beeping pop source.

Mix all together.


In a bowl, place 1 Cup of cooked rice.

Who is Audi?

These proud

who sent it?

Fried vegetables.

Friday

fresh vegetables.

Egg and right Siri.

And beef in the center.

For two or three spoons of sauce on top of the people, you can adjust the amount of the source depending on your taste.

If you like spicy foods like my husband double the sauce recipe.

Mix all of the ingredients and sauce together.


In a pan, add the onion, minced garlic, soy sauce, sesame oil, and only would fry for 10 minutes.


Boil two hands bro beans. Proud to make 100 cooked beans bra.


Between the layers here. So let's just chop those up. I'm going to go this way first about 3 times and then just run across with my knife.

With the leaks and we're just going to saute up RV.


But this is really a low fat version of Chowder, so we're going to put that in a row is a mix.


OK, looking really good. So the flower is mixing into the room here and just cooking off a little bit. You don't want to Brown it. We don't like each other that's too thick so we just used about 3 tablespoons of flour to about 1/4 stick of butter, so we're going to let that go for a little bit longer. You heard me buzzing here? This is our secret weapon. This is a spice spice grinder and what we have in here is white pepper.

White peppercorns, if you haven't had them, you gotta give. Give these things smelt. They're very unique, much different than black pepper. They actually smell like almost like a barnyard, but they had a really unique flavor in a perfect in Chowder. We also have some coriander seed. About 1/2 teaspoon of coriander seed and also 1/2 teaspoon of fennel seed, along with about a full teaspoon of the white pepper corn. So we used our spice grinder here. You could also use a mortar and pestle mortar and pestle's a great tool to have. We just wanted to use a spice grinder 'cause we had it.

And it's quicker, but brining it up in a mortar and pestle is great too, so we're going to add just a little pinch of. I mean, you really have to smell this this secret blend into our veggies here.


So here's our broth. As you can see, it's about 1/2 gallon. We're going to pour that into the veggies here. They run low heat, right?


The cells are going to be mashed up here and they're going to help thicken the broth. So let's give this a try. And as you can see, I'm staying along the bottom here of the pan, 'cause I do want to keep some chunky pieces there and I could see it thickening up as we go, so the potatoes are breaking down and you're just going to buzz this for about 30 seconds and see what it looks like.


Let's put in the whole milk and we'll start that in.

And this will all.


I'm going to start with heating a dollop of butter.

Once the butter is melted, I'm going to add some Curry leaves.

Finely chopped onions.


For the service fee you'll need.


Large mixing bowl cracking the eggs.

And I didn't ready the Parmesan cheese.

Families can tell combined.


Olive oil

and Golly.

Over medium heat cooker Golly, now I'm adding the pastime, generous amount of salted boiling water and cook until Al Dente. According to the package.


Think of the garlic for three minutes.

The and remove their colleagues.

An adding bacon and cook for six minutes or until Golden and twist.

Don't forget to stir your pasta occasionally.


NP quiz there a few times to quote the pasta.


P water to obtain the consistency of your preference.


Pasta with freshly ground pepper.

In grated Parmesan cheese on top.

Property.


You make it home, so for starters, I've got a hot walk. I'm adding a bit of oil and straight in with the seafood. I'm using some forms, some muscles, and some scallops. Scallops aren't common in Alexa, but I liked him so I'm going to use them. You can also opt for chicken instead of seafood. This.


Up

OK one.


So just roll these into balls.

In play some I play, some were going to bake a man not fry them, which is why these are Super Duper healthy. I like to bake mine in a cast iron pan.


Just throw all these in here. You're going to have the oven at about 4:25.

You could come for about 20 to 25 minutes. You kind of want to keep an eye on 'em. You want them to get a little Brown on top, but the whole point is that they're cooked on the outside, but they're still kind of soft on the inside. So like I said, throw these in the oven for 25 minutes at 4.


And put it on top. So take your tahini. Pour in a little water and adds. Squeeze in some lemon. Get it all in there and then shake a little salt in there.


These up so just kind of keep starting this. You want it to be a smooth and kind of creamy consistency, but liquidy enough that you can pour it on. Kind of like a salad dressing. Now that you've got it, that can see.


Waffles I love Mickey Falafel Salads 'cause they're super yummy. So just pour everything as much as.


Everything else is pretty much ready for you. This is all the work that you have to do, so you're going to cut up your potatoes, celery or onion. You're going to pass.


Chat.


Move it from the walk and here I've got some chopped onion and I'm just going to lightly Brown this. And now I'm adding some lexer paste. This is available in the Asian section of your supermarket, and I'm using a couple of tablespoons as a case of personal taste here. Adjust to how strong.


Magic, and now to add some coconut milk. I've got a 400 mil can of coconut milk E. Now you can use the whole thing, but I'm going to use half of it and make up the other half with some water. I'm also using light coconut milk and what this does is.


Fat coconut milk and use the whole can. So once that comes to the similar I'm adding in some vegetables, I've got some julienne carrots also got a bit of broccoli course. It's your choice of vegetables. I'm also going to add some deep fried tofu. I've made a video on how to make this at home so you can check that out if you like.


So in the description bar and the soup part is done, it's time to put this together. So into a bowl I'm adding some Hokkien noodles. I've also got some thin rice noodles here.


Of course you can use your choice of noodles. Now it's time to add that seafood on top.

Followed by the tofu and the broccoli.

And then I'm just going to ladle the rest of that soup over the top.


Cool stuff guys. And to top it off, I'm just going to sprinkle over some chopped spring onions as well as some fried shallots. These are also available in the Asian section of your supermarket and they're great on top of any noodle soup so.


OK, we're going to throw everything in the blender.


For the falafels that they're on your herbs and your garbanzos, a little shake of cinnamon, your salt, your olive oil.

OK, we're going to with these. Oh, we're going to have garlic in here. I totally forgot garlic. You want about 3 cloves of garlic and makes these teeth Super Yummy. I know you probably notice that I'm cutting in my hand and this is the normal thing for me. 'cause I used to live in a tree. Believe it or not, so do not cut off your hands. OK, I learned this while living in a tree, not living a normal life. Yeah, I used to live in the tree. A big one. Really big one is super big one.

A 1500 year old big one and we didn't have cutting boards so hey here we go. OK, start in there now.


Then I look at you.

And the world alright with the.

Just wanna look at you.

And I know it's gonna be.


Batman.

Shut up.

She seemed impossible.

Then when someone else instead of me.

Always seems.


You know when?


Schedule.

World Alright with me?

Just one.


I love you.


That


You can layer again if you want. My own suggestion is that you leave the clamps at the top. If you put in towards the bottom. That's where all the heat sources in your crock pot. OK, it comes to the bottom and around the side, so by putting your clamps on top you're not happy.


Come directly in contact with the open. Besides and beating up with another crock pot. So to start layering in all your vegetables and then you get a pop in your two dead soup, your clam juice and then the clams. And then you're going to finish it off with a little bit of that chicken stuff just to bring it up from the whole. Remember, because this is the slow cooker, there's going to be some way.


Little given my house, I can't even tell you, but I realized that I wanted it just a little bit bigger. Now this is where you can do. You can optionally.


So I have about 2 tablespoons flour and we have two tablespoons of Almond milk and I'm just going to start that together and I'm going to put that into my crockpot and then I'm going to stir it in there and while amendment take out the base.


This is a great opportunity.


And then it's going to be.

A love letter.

When the day of the ladder here.


So I've gotten my squid pre cleaned by my fishmonger an I recommend that you do that as well and then you just want to take a good sharp knife and you want to slice through the tubes.


Extra Virgin Olive oil.


And while it heats.

I'm adding to it.

Some cloves of fresh garlic that I'm actually pressing into the oil, and the reason why I'm pressing it is because I find that I get the most flavor. It releases the oils.


Better and I'm just going to give this.

A nice pinch of some unrefined seesaw.


And then I'm gonna give it a star to make sure that all the Calamari is touching the surface of the pan and that everything can evenly hook. And this is literally just going to go for about 2 minutes and we're going to watch as it just begins to turn opaque.

And when it turns OK, believe it or not.

That's how fast it's ready. That's how it's tender, delicious and you're going to want to eat it. You take it any further.

And it's going to be chilly and rubbery. So here you have it. A very, very simple dish. Sauteed Calamari with garlic and extra Virgin Olive oil.


Cooked and seasoned and a quote.

We're going to put in there.

On the seaweed Anna spread.

Want to see wait you wanna cover seaweed with rice all over No.

No peeking and then you don't want to be too thick. Layer with the rice kind of 1 layer of the rice, and then you want to be even.

Spread evenly and them anytime.


Have sesame seed just sprinkle.

This is.


Roll, so I'm going to flip over.


Now I have tuna.

So you wanna feel that tuna in the center of the seaweed about total like half inch square and the other way and two?


Us here you can put it now.

But I don't do too much inside.


Here damn now I'm going to roll. Pick up your bamboo with your thumb and with the other fingers hold ingredients an.

Coming in here.

And then make a tie to pick up roll and the shape.


Witcher knife with damp towels.

And I'm going to cut the role in the half. First hold the roll on the side with your hand and they did the knife ago and cut it quickly.

And if you get a little gooey stuff you want to clean it up. Otherwise it's going to get sticky.

Coming here.

Cut in half again.

Cut the half again.

At the half again.


You can add more spicy sauce or not op.

That's how you make.


So put it right here.

And then I mix it and I mix it a little bit and.


Beef ground lamb. I put it right here. Put a tiny bit of mushroom she talking mushroom, but a tiny bit of garlic. I love garlic, the texture and the ginger. OK, and then cornstarch. I'm going to marinate this with a tiny tiny bit of you know what?


Pinky sesame soil.

And a tiny bit of oyster flavored sauce.

OK, and then this.


Yeah.


Better them on one side only.


So the first slice placed the better side down at a slice of.


Now I will cut our tofu in sausage like pieces.


Now I take some wooden pins.

And stick it in the tofu.

And now we put some of our dough on.


And now we will try our conducts in oil. It was enough oil.

I fry it for one minute on each side.


Then goes the slice of hub.


Afterwards, another slice of cheese.


With the other slice of bread, this time better side up.


Frying pan on medium heat sandwich goes in and simply cover it loosely with aluminium foil. No lead is needed 'cause it would create too much steam, thus making this.


Trade for about 2 minutes each side, but check occasionally.


1 tablespoon butter in the first one and a good dash of milk in the second one. Pop them in the microwave for one minute and a half.

Afterwards, 1 tablespoon flour goes in the butter. Mix well an add the hot milk then pop this mix 20 to 30 seconds in the microwave to thicken up.

Add.


So basically, we're going to put the eggs in boiling water for 20 seconds just to warm them up.


These marinated meat and vegetable and one dish meal. You got protein. You got vegetable. You've got carbohydrate. There's no trick to it, OK?

1 teaspoon


Half Moon snap the edge.

On one end, push with your second hand, push snap, push, snap, push, snap push, snap push, snap, push snap. You know what you have perfect Pat.


Not much oil, just a tiny bit 1234. Just a teeny tiny bit of oil. OK code it coded and then I'm going to lie.


Look at this one.

And two.

And three.

Line them all up, line them all up perfect.

OK, look at this. It's going to be.


Right in here, and this is how you do it. OK, just in case is splashes. How do you slide it on that side?

And I cover it.

OK.


I'm going to put some balsamic vinegar right here.

I love balsamic vinegar. I use Thai Telikom, Key Thai sweet chili sauce. I put the Thai chili sauce along with the balsamic vinegar. Beautiful hot and spicy and slightly sweet and sour. This is one of the dipping sauce.


Like sorry premium Lee, come key, sorry.

And then I use a tiny Bluff.

Chili garlic sauce.

See Chili garlic sauce.

I put this right in here. It depends on how hot do you like you want to smoke your hair. Hey, by all means, use more and a few Java sesame seed oil.

OK, and that's the second source that I have created for you.


First, I would put the corn flour, spelt flour, guar gum powder.

And I was spices in a bowl.

The soy milk as well.


The rest of it crushed garlic, so simple, right? That is the bomb. Check ahead and get in there.

Are you going?

My hands.

I just keep getting.


Two months later and Drop it in there.

No, get in there and mix like this, OK?

Pause it.

You want me to talk? Yes, I want you to toss the salad. Absolutely, I can't believe anyone got to do that.


Cover this Cup completely, completely. Cover it.


Or olive oil and.

About two to two and A.


Oh, right.

Crack them just like this and drop them in straight the shell little bit. OK, now break it in half. Why can't you get my? Can I crack it the way I was doing? Because I don't know what you were doing so and now you gotta scrape the shell with the school you're going to leave all that good stuff in there.

I like this. I like this a lot.

Gotta get this mucus out.

Call


And you're going to whisk this as hard as you can.

Practice.

You could do it however you want.

So you know.


So then we're just going to add this a little bit of lemon juice to it. It's about a cake.


Then you chop it absolutely.

Throwing the ball.

Oh yeah.

Now do another case if you solve this connected with perfect, no wanna do is.


Take your hands in here and break the lettuce off. OK, so that's perfect, right? So he's not going to do.

Just going to grab a little painting to do the intro page like this much for for one salad right? Like nothing. It's like nothing right? Grab yourself a handful of cheese. I know you like nothing. I'm saying all the handful of which my hands are bigger so I can get a bigger hand. I want like all of it.

Flash.


Call Nesha Leggen learned in and sold.

Then ill again and again you Madding macaroni.

Hello Hello.


Faster.


Going and adding you adding chick in.

It again on again so, but now she cannot. My bones pop arrow must prefer to young boneless chick in so.


Seasoning soul again and again you sold and again adding accounting paper.

Sayonara


Delete Button Anatomy to adding macaroni so large bowl.

So Indian Chick in in carrots.

Pineapple

racines it calls.

At onion.

Show my hello in London.


Only one here suggestion couple of drops.


So chop the tomato. Make sure that you take out the seeds if you wanna save some time on taking office of the seat, like when your soup is done, you don't have to filter out the seats, so I just what I do normally is I take out the seeds and then chop it so as much seed is I can. So basically D seed the tomato an if you don't want to go through this step then once your soup is done you can filter out because we want to.

Mood soup. So somehow the six needs to be taken out an I don't care about the skiing, so I just take out the seeds and then put to go. But if you if you don't like this, the skin of the tomato, certainly you can just cook with the CD one and then filter out to make it smooth. So I'm just hopefully chopping here tomato and I'm going to add to the pan give.


Tomatoes in.


And the other half, so all the tomatoes into the pot.


Poor, I'm just going to eyeball. So about maybe 2 cups is just enough so the vegetable broth you can add water, but the vegetable broth bring.


Should have solved.

Faster I am going to cover it and I'm going to hear one. We saw just the one Weasel is enough. So basically I'm using the pressure cooker.


So brings out the nice Smokey flavor as well, so I'm going to take out and you can make your own roasted Bell pepper as well. Just chop it off late so I'm going to quickly run my knife through this roasted Bell pepper and keep it on side.


Roasted Red Bell Pepper. Smells so good. I haven't spice it up yet, but still great smell. Aroma here.


Now, I initially wanted to use torque, but when I went to TMP didn't have any of the sliced ones that I usually use for Chevy traverse so.

I don't wanna fight each chunk, of course, so I'm just using chicken. You can use whatever I'll meet you like, so I just took off the chick in an now.


Add in some onions.

Add a white pepper and salt to the chicken as seasoning and you can just do the same with the other vegetables.

Now just add the garlic.


I'm gonna add in the noodles, which I already.


Cooked.

Now you can use any kind of noodles you like, either gone or the yaki soba noodles, and then just for lips.


Oh dear God.

And then all you need is some.


Finito

then it again and adding you, adding all purpose cream in at in content.

Next is, yeah, I think they're nice.

Salt.

Daniel pepper

Hello Internet in my igea.

Well again, adding it on adding cheese.

So hello, in Latin or let.


Hours before napping is served.

So I refrigerate long, adding it to Shiba Bleicken at into after 2 hours after 2 hour's, but in an attic kunio. Adding chicken macaroni salad so it rain at each iron.


So I'm cutting here the onion chopping the onion and using the Red Onion, but you can use any onion that you want, so I'm just going to roughly chop the onion on the other side. I have the pan heating on the medium temperature right so the onion is done and into the pan. I'm going to add.

Butter about a tablespoon of butter and a little bit of all.


Oil and into the pan. Here goes the butter.

And I'm in.


Now it's time to spice it up. Here. I have the garlic powder with parsley, so little bit of that, and here I have the Pepper Rica. So Pepper Rica brings out the nice flavor and here I have the Brown sugar. This is totally optional, but I kind of like to balance out the flavor of the sour in isn't just a little bits witness. So now if you.


A little bit.

That is it.


Myself and now to decorate your bowl. Just a poor little bit of A.

Make kind of round shape and then parsley or cilantro. Whatever you can find, just put that on a top just like that.


Picture and then add in three tablespoons of rice wine vinegar.


Just mixing with some water just added right into the soup and finally go.


Half a pound of ground chicken just break it up with the back of your spoon and squishy.


The hot in hot and sour soup 5 tablespoons of Brown chili paste.


Look up all the flavors just like a sponge were also going to add a tablespoon of black.


Add half a Cup of fresh mushrooms and give it a quick.


Ready to strain that right into the mixture and once that's done, I'm going to take all the additional vegetables and discard the.


Grilled cheese is just one of those ultimate comfort food sandwiches. They're so easy to make and if you do it right, you have something that is just out of this world now. The bread I'm using is a white bloomer loaf, but if you can't get your hands on this, any old sandwich bread will work.

I have the makings of some beautiful grilled cheese sandwiches, so now it's time to get buttering.

You're gonna want to butter your bread on both sides, so inside you have this lovely salty, moist, buttery taste. But on the outside, you have this rich, crispy Golden crunching that my friends is a proud pile of butter bread. And now we need to talk about that.


Then just great.

Just take off the rind so slice that off.

And great.


Your Irish cheddar and that Lovely Greer and then just sprinkle that on. You want a generous amount here? Top that with another piece of bread and that.


So I've got some hot sauce you can use racha or whatever hot sauce you fancy and just spread that across your bread. If you like it half this is the one for you straight on top of the cheese.


Option number 2 and for grilled cheese option #3. We're going in for some movies, savory harm, so just nice thin slices of ham in their in their lots and lots of cheese. And then you do have to kind of press them all day.


Let's get started.

Lights.

Let's start a four tablespoons of minced ginger.


Let's add some spring onions. I have about 12 Volts and I've only chopped up the.


Of- can she talking?


And then my secret ingredient, coriander stalks. I've got 2 tablespoons of finely.


Amazing flavor, add 1 cat that's cut in Julian 4 tablespoons of canned bamboo shoots is also cut in Julian and finally some tofu that's cut in Julian as well.


Diced tomato, OK, you put that right in.

And this is a dish you say that really is a popular dish anytime of the year anytime of the year Holidays. I had this on my table Thanksgiving and going to have it again. Chris absolutely OK, and this is cucumbers and what I've done with these cucumbers. Let me just show you here is I have had it and then quartered it and I took out the seeds. This particular cucumber had a lot of seeds but for this particular recipe we don't want to have seeds so we take them out. I like to use the English cucumber because yes you are see exactly but I just happen to get this right.

We mix it or you just wait, wait, and then the next thing we're going to put in is this is a combination of fresh mint and parsley and this is a rough chop so you can just put that meant and parsley to get together. And then we're going to have chickpeas, which is, you know it's an excellent source of protein again.


Cup of olive oil in here. Extra Virgin Extra Virgin.

An about a half a Cup of fresh lime and lemon juice.


OK, great seeing that up and the next ingredient I want to talk about is sumac and sumac. Is this particular form of sumac is found in the Middle East, specifically in Lebanon? It's grown wild and you can find it everywhere now. Absolutely you can, yes, and this particular spice in Syrian means red, so I'm just going to put a lid.


Here so you can see the beautiful red burnishing color. We're going to just add. This one is about 2 tablespoons about actually yes to table students in about a minute left. So that's one, OK. And then we're going to add 1 tablespoon right exactly and a little bit of feta cheese. This is an action I know it's getting better and better and then right at the very end, this is the fun part. This is where the little crumbs comes in. We're actually just going to break the bread and add it right in as part of the salad it is.

Delicious and it was so easy. It is so easy and it is so healthy. I mean there's no salt. The only salt that's in it is on the bread itself. And of course if you want this recipe, it is on our website. Wtnh.com and click on Connecticut style and the name of the book again.


2 minutes now we wash it really, really good with plenty of water.


Here and that's maids are in season, right? Yes, there in season right now and I really just won't even waste my time making a bileti unless it's summer time because they're just so good and they're going to be the star of this sandwich and don't be afraid if they kind of hangover.


After that, we've got our bacon and for the bacon, do you put it in a pan deep in the oven? How do you? Well, you can cook it however you prefer. I like to cook in the oven, but today I actually cooked in the microwave because it's so hot out and I didn't want to turn on the oven. It's about 5 minutes in the microwave.


You can do it more totally fine, and then we're going to put a little bit of romaine lettuce.

Just for some extra crispy crunch and you know, make you feel like you're eating something healthy. As you said, there's a reason this is a favorite. Yes, I mean all the.


Put a salt and pepper to kind of. Give the tomatoes. Bring out some of the flavor in the tomatoes, and I actually like to add salt and pepper to all of my sandwiches.


Slice of bread here.

And then slice.


That's a big sandwich.

Well, the lettuce makes it very voluminous. I think that.


First, wash the cucumber.


Yours.

Cut the cucumbers into thirds.

Make sure you leave about a centimeter of space at the end of the cucumber.

We want to make something like a cucumber pocket.

And then.


OK, so we take the cucumbers that have been sitting and drain the water, the cucumbers and the sauce.


Also, yes, start with cutting up a pepper.

Did you want to get some really thin strips of the red pepper and then die set up finally?


You wanna find me? Chop up an onion as well and while this it's all going on, you need to get some water on for your spaghetti as well, so you might want to get sore spin on.


Aaron.

Can crushed garlic up.


OK, so you just want to add the garlic, the onion and a purpose to a hot pad just like that swept down for a couple of minutes.


OK, for the meatballs what I'm gonna do, I'm going to take some sausages. I've just got some Sainsbury's low fat sausages here, just going to squeeze them out. Cut that in half.

If you just let she just push it together.

And then you have it. So if the quick little Meatball and just do that to the rest of them.

Open new stuff.

OK, while you're rolling this, you want it for another frying pan on. Put some fry light in so that that's ready when all of these are finished rolling up.


Fights the purpose of the onions. That's all I can give, so I'm just going to add to that.

I thought about 400 grams or so.

Mixed herbs.

Black pepper

my touch of salt.


OK, So what are sources reducing down what you want to do? Is she going to put those meatballs that you just rolled up that into a hot pan?

And get them all browned off.


We're gonna add 1 teaspoon of baking soda powder in there and we are going to mix it really good now. What disorder does the thought that makes it way easier to cook and gives a better taste afterwards? But you're going to leave it like that with a soda, at least for 10 minutes. And then you are Gonna Wash. It really, really really good 3 four times. Otherwise, if there's soda remain in the Calamari.


The Calamari without waste any flower and without do a huge mess in the kitchen so you get a plastic bag. You put flower in there and you put the Calamari.

Also put some flour on the top.

And just work the product like that. That way you are going to flower it way more easy instead of flour.


In order to fry the calamaria right, you're gonna need a lot of corn oil, so you kind of deep fry them and you're gonna need high temperature now. Be careful, be cause the most time you leave the Calamari to fry them or theorem is gonna be so you want it to be nice and.

Good to choose, so be careful how much you're going to pray.


Oil at this time please. So when you put a ginger again that you do little bit a small chunk about the other stuff, you know.

I'm gonna make a small chunk.

I'm going to put it in there, put my garlic in there.

I'm gonna put my chili in there and of course I said I'm gonna use my secret.

Ingredient which is a potato.

And this is the one again going to bring the query itself in such a nice texture, which is Unexpectable things happen like this that you don't even put the cream and but you get the flavor or texture as a clean look, and that's all because of my secret ingredient. So I'm going to start it and I'm going to work on it.

Call my cell phone.


Done.

I can zoom in and I can show you that all my Turkey looks.

This is what I was saying, that when you add A.

My secret ingredient. This is the what can I give you? Attach your flavor wise beautiful and the only thing is that.

We don't add any cream or anything, but is it?

You know basically.

Gives a look acperience as a cream.


So the so the best thing to do when you pull the skin you can use a napkin and you can grab it and they will come out easily. And the other thing I want to share with you if I can zoom in.

Then I'm gonna make a chicken. I'm gonna make one.

One cut like this one, cut here.

So.

I'm going to shoot the cops kind of deep in a sense that we.


The salt is according to your taste, how much is the salt do you need?

Oh definitely I'm gonna use turmeric.

But are getting now before I mix my turmeric, I want to show my Turkey out. This is my circle is a natural color.

No green, nothing whatsoever, no food coloring, nothing.

This is why you gotta masala. I'm gonna use my dear are coming by. Prefer mostly at.


I'm not adding water at this moment. I'm going to put my chicken in there and I'm gonna use it like A1 glass of water, hot water.

And right now I'm gonna bring my medics home and I'm gonna mix it.

So once we are basically like I samary neighbor, this is the reason I was thinking if I can close in.

Then once you have the cart, the masala goes inside.

And it is really good. And it's also one more thing it says. But I've been talking because once it's, uh, the cuts out there that you can cook faster. We can cause this one like after doing that.


I'm going to cook the chicken other some other day without, but I wanted to do something that people enjoy it but they.

Feel it what's in there so now everything is done. If you cannot close in, I'm gonna let it sit for five minutes.


Spoons are soy sauce.

I have two tablespoons of sugar.

I have 1 tablespoon of rice wine, this one saki the Japanese one.

Not really Korean, but you know you can get soggy in Korea too. I have one tablespoon of sesame oil.

1 tablespoon of sesame seeds.

2 tablespoons of green onion.

I have half a tablespoon of garlic and a quarter half a teaspoon of garlic and 1/4 teaspoon of Ginger. It's been mixed up.

And I'm gonna mix this up.


Alright, let's prepare squid and I got. I bought clean tubes. These are already the skins off of 'em tentacles off.

There's no all the guts are out. These are easy to work with.

Will take.

Got it.

Now we'll take this side.

You know, score it with the knife.

Now I'm gonna turn it around.

Almost scored this way.

So now it looks like a mango.

And we're going to cut it like this.

Pieces about like that.

OK I have.


I'm just going to pour it on here.

Will let.


The fans getting hot.

Little oil in here.


Jingle or squid in there and I'm going to try to put it the scored side down.

This will be harder.


Alright, there's a little cooked on give as well.


You're going to take this feta cream cheese mixture and spread it liberally onto one of the slices of bread, and this is just equal parts feta and cream cheese with a little bit of salt and pepper for seasoning and just mixed together. Yeah, just mix together with a fork. Very simple and very delicious, and now would you serve it cold, or would you heat it up? Yeah, if I actually were doing this at my home kitchen, I would just pop this slice into the oven.


About half a Cup of water or so we want to stuff the cucumbers using our spicy mix.

So fill those pockets.

Put them on the side.


We want to take the cucumbers and cover them in salt. We want to use about 2 tablespoons of salt to cover these cucumbers.

Once you salt the cucumbers, put them in a glass container or any container of that matter.

Cover with plastic wrap.

Like


Now take the chives, the carrot, the onion, the garlic, and the Ginger.

Wash the chives.

1 Cup of chives

Cut the charge.

Into centimeters.

Now let's fill that Cup.


Next we want to Peel the skin of the carrot.

And then we want to cut the carrot.

To small pieces, we're going to blend this later.

Take it to the blender, blend the carrot about 2 seconds should be fine.

And add that.


Next, you want to cut our garlic. Just roughly cut the garlic into small pieces.

Chop, Chop, Chop and let's add.


Then we want to take the Ginger and Peel it. Make sure you get all of the skin off.

Let's put that in the blender again.

And blend away.


Take the onion.


Cup of the chili pepper powder.

And add it to the mix.

Doesn't that look spicy?

We will say 1 tablespoon of sugar.

And one tablespoon of sesame seeds and add that as well. Next, the best part of fish sauce. We want 3 tablespoons of fish sauce.

And Lastly we want 1 Cup of water so mix this all together and you get something very very lovely.

Boy, it smells great.


Well, look at that lovely source source. Third kinds of reducing down nicely. If you find that the tomatoes are a little bit asset for you, you can add some sweetener of some kind. I'm just using this liquid one here, a godbey nectar, but you can use whichever you're most comfortable with and then give it a good stuff.


OK, so the meatballs have just browned off nicely and what I'm going to do I'm just going to finish them off in the source so place them gently in the source without breaking them up.


Shut up.

So you have it. I'm just going to finish that off with some Parmesan Cheese. You've got a lovely new.


First start we need to great a carrot Anna.


Finely chop up some spring onions.

And finally shred some cabbage.


King, about 1/4 of a Cup of the mixture. We're going to place that into one corner.

Then all we need to do is roll over that corner and Tuck it in.

Roll it up to about halfway.

Fold in each side.

And then simply roll it up to the end.

And repeat until they're all done.

Now taking.


Oven for about 20 to 25 minutes.

Turning halfway through until they Golden Brown.


Taking out fine rice noodles in a bowl, we're going to break them up into small pieces.


In the big pot, mix chicken stock.

Poke stock, vegetable stock, Ginger, garlic and Glio Neo and bring.


There is cooked all the way, so I'm.


So now I'm going to transfer the drained noodle in 200 noodle.


Off from the surface occasionally.


Add 80


Some out.


So carriage only takes 30 seconds or so.


Decide till ready to.


Next, we're going to cover out your talking mushrooms with some boiling water.


Cover our rice noodles as well.

Then


Who is draining the water from both and chop up our shataiki mushrooms?


Next into a pan on medium heat, we're going to add in some sesame oil, some garlic, and all of our shredded vegetables.


Next, we're going to add in the mushrooms.

Ends the rice noodles.

And give it a good splash with some soy sauce.

Then mix together until everything is well combined and keep it on the Heat for another one to two minutes.

Now this is completely optional, but I'm adding in a little touch of oyster sauce.


Next, we're going to take some water and some corn flour and mix them together.


Roll papers we're going to go around the edges with our corn flour mixture.


Servings 4 cups chicken stocks for Cup spoke stocks.

1 Cup vegetable stocks.

1 Tablespoon Ginger, sliced 8 garlic cloves, crushed.

Two stalks green onion for stocks. Green onions, sliced 8 tablespoons soy sauce.

1 teaspoon White paper.

For ramen noodles.

1 Cup being sprout.

For leaves Cabbage, Julianne, and this is Savoy Cabbage. But if you have regular cabbage priest, use.


Playing.


The boiled egg just let the water boil and the drop still Xing. Cook maybe 2.


In the big paw, bring water to boil and Cook Domino. Those I would you know it's down is just bite to it. Just like when you making pasta.


Creation of a spicy tuna inside out roll, topped with Saco and avocado.

The chef starts by putting the clump of Sticky Rice on the sheet of Nori.

He didn't spread evenly over the seaweed when handling the rice. You want to make sure your hands are wet.


He didn't turn sonori upside down and begins to place cucumber strips on top of the seaweed.


And he works the bottom sheet over the contents in the middle until he gets a nice looking roll.


After the role is complete, he uses a sushi mat to sculpt it perfect.


He didn't cut some avocado and disperses it.


Then he covers the roll with Cellophane.


And for the final touch, he adds masaga on top of the rolls.


How much tamarind sauce doing at the time and sauce will be using about 1 Cup? After that we're going to put in fish sauce about 1 Cup of fish sauce and then we're going to add the coconut palm sugar, about 2 tablespoons of that. This looks like it's going to make enough food for four people.


Refrigerator and we can use it again the next time we make book type.

How long do you leave that boiling for? I'm going to stir it until the sugar starts to melt.

And then I'll let it simmer, maybe about 5 minutes or so.

And then will be ready to use. It should come out looking like this us right here.


Smell so good.

Add the chives.


Stove and turn the fire up to kind of a medium high heat. I'd say once the pan is hot, go ahead and add some oil. How much oil you putting in about 3 tablespoons of oil.

I'm not.

A lullaby.


Meet.

Some Reporter


K.

How much are puree tomato puree?

Neighbor to be updated outside depended on it.


Add 3 tablespoons of olive oil.


And 1 1/2 tablespoons of red wine vinegar.

Using a reamer or a fork, juice 1 lime, adding the lime juice to the bowl.

Whisk the juice together with the oil and vinegar.


Add 1 teaspoon of chili powder, half a teaspoon of Paprika.

Half a teaspoon of onion powder, half a teaspoon of garlic powder, Cayenne Pepper to taste.


To taste


Whisk the seasonings into the marinade.


Honey hit song, love the goons I printable eyelashes white said she stand out for some meat for the holiday.


And even with China Sulser.

Oblig real doll Mcnee

Yeah.

R.

Gal, Kushboo and Kush.


Select and Arthur Rubbishes lip.

Hagestad fellow students.

Tell me a great transfer.


Somebody put us up.


And third, open college.

Hello.

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Cheaper Priscilla soon.

My little sooner dairy poop out of this time. It would be just as right now.

Kanda


5 minutes earlier here controversy cut Markermeer Stone and Hunger Tanasko.


Jonathan Karl Otto.


Red onions and chopped garlic.

About 1 tablespoon of each will do then stop.


Diced tofu, let's put it all in here.

Will make about four servings.

Do you have?


Look, we had some dried shrimp.

Put about 3 tablespoons of dried shrimp.

Too often at the store, can you use some other kind of terms? So sure, if you don't have dried shrimp you can always use fresh shrimp or frozen shrimp from the supermarket cycle, and if it's frozen, make sure to thought at first. I mean Oh my God, if you like to use both.


Fresh noodles.

Now the amount of noodles, fresh noodles that I'm adding for this recipe.


OK, now I'm going to add a little bit of water here to soften up the noodles even a little more. OK, now we're going to stir this up a little bit until the noodles get nice and soft.

You'll probably find that the ingredients that we use here in Thailand and the ones you'll find in the West aren't exactly the same, but that's OK. This is how we do it in Thailand.

Are you cooking this for two 3 minutes, about half a minute? If you use the fresh noodles now if you use the dry noodles, you're going to have to cook him longer, maybe 2, three minutes. Just cook him until they're soft. I'm going to add a little more oil here. If you see the noodles looked.


For this recipe I'm going to add about 3 eggs.


That's a number talk bye.

Now for this recipe I'm going to use about 6 tablespoons of sauce.

And enough of all people attract four people.

Pronounce it now once.


Guy

there are bunches of carriages.

Are needed gas to leukorrhea.

With little Red Barber.

How does it happen?

Just any of the drones.


Marinade over the chicken and vegetables and stir to make sure everything is well coated.


When you're ready to cook the chicken, Preheat the grill from medium high heat.


Discard the marinade, lightly oiled the grill grate.


Juices run clear for 10 to 15 minutes.


Then turn the heat on the water and let that come to a nice boil. It'll be awhile, so you have plenty of time to get your sauce ready.


To cut up your pursuit, just make a bunch of slices through it. Kind of crisscross, kind of like cutting up waffles. Then you get nice little square cheese.


Next


Really hard to do this with one hand and you gotta put that in there.

Let's just do that.

And you gotta put that in and you're going to melt that.


Garlic.

Melted butter


Can crushed tomatoes.

Crushed red pepper.

Basil

and oregano.


Add the heavy cream.

And then mix it all together.


Done.

Just add a little bit of vodka.


Drain and rinse the pasta.

You can shut off the source.

What's the fastest train?


Coming out in buttons.

I'm done.

The easiest.

And if you don't instrumental in adults please tonight.

On my turn.

Right?

Oh wait.


The dye step vegetables in the key one. The lemon juice that we put aside earlier.

And then just blend, blend, blend. And of course you can always alternate the quantities of the ingredients to suit your preference.


Adding in about half a Cup of chopped pine nuts, which I really love. I went to place the quinoa with just pine nuts and it tasted so good. But if you want to keep this on the low fat side, I recommend only adding about half a Cup you could.


To heat, I'm going to add my potatoes right now and then I'm going to bring them to a boil. We're going to let this boil.

Covered for about 20 to 25 minutes until our potatoes are nice and tender.


Also add our salt and now we're going to salt the water.

Papa San, and now we're going to let it boil for 20 to 25 minutes and will check it. You can always do the fork test in sort of work to see if it's tender. If it is, you know you're ready to go. It's then.


Fine, so we're just going to start and just.

Kind of break it up a little bit of mash, mash, mash. It doesn't have to be perfect yet. We're just starting starting the mashing process.


Butter, so let's pop our butter in here.


Any apps maybe don't be too heavy handed. If you're not sure.


So we're just going to add it in.

In section, so I'm just going to do kind of half right now. Just drizzle and mash it up and then the remaining little bit.


Some put him in the water first.

And for how many seconds on each side? About 5 seconds on each side?

The waterborne

it's my mind.


Hey.

Dad.

Great. Have you made these before? Yes.

And you put all the same ingredients every time you need them.

Most are the same in gradients.

Number.

We have Ocado.


And then counted super fat.


Gradients together in a big bowl. Make sure that it's big because you're going to be doing a lot of mixing.


And then go ahead and add your quinoa and your lemon juice.

So we're gonna give that and.


This does take a little bit of time, but this is just a labor of love, because this herb is so good for you and it tastes really amazing, so I don't mind spending a few minutes doing this.

So you just want to continue this process until you've separated all the leaves from the stems, and eventually you'll have a nice.


Showing your mint and I'm just going to put this into a strainer.


I'm going to take about a handful of the parsley, put it on a wooden board, and just go ahead and chop that up. Parsley is very rich in essential vitamins like vitamin CB12K and a, which means it's really great for our skin. Plus it's also a natural deodoriser which works from the inside out. And even though this does take a little bit of time, it's one of my favorite parts because it just makes the whole kitchen smell so good. And also I just kinda like doing things like this sometimes. I just feel like it's quite relaxing and calming. Almost so.

I don't know.


Fish.

Now we need to smooth it evenly with a fork.


5 minutes is up. Let's have a look at our cottage pie.

Oh, look at that.

Delicious.


And two days I'm going to add the onion to grind it onion.


Cilantro, Ginger and garlic and green chili.


Coriander powder

cumene powder.

Thought you can add the salt according to taste if you using the can one then you have to be careful adding salt, but I boiled a chickpea.


Instead of using the cane won the homemade boiled chickpeas is better for this recipe.

Send


So the mystery is ready, and now we're going to make the Falafel.


Make a little bit round ball and then dust into the flower. I have taken the all purpose flour.


Or wheat flour you add up.

Water and.

You just mix it up.

This one is pretty much.


Done and or hand and with your knuckles you roll it up and add it through. If I can close him.

As you measure, it goes off and then you can bring it down and then you lift it up and put it in again. Then you work on other way around one way and let me show you the other way. See is already.


Perform humans and they do better job and I had the flower in the machine so I'm going to bring the water according to and I'm going to just put it at the speed one and I'm slowly slowly. I'm going to add water.

So.

Is going to do the job so it's.


Little bit olive oil.

Not too much.


They won't stick to it though, and roll it up.

And once you roll it up, it become.


Then you take the ball into the key. Then you would just add a little bit flower again and you do it. The trick is menu route using the roller. If you use you roll it slowly. If you roll it slowly, if you notice that the dough itself is the started to turn. So when is the turning is automatically should go like turning and it becomes.


Volume she bum you got you gonna go and you put it in there you see how did you color gonna change once once it's going to be a little bit the color get dinner change then you're going to put your.


Anger underneath you gonna turn it around fingers you know they are very delicate. They get, you know try to burn. You can use like a specula so once you see is done on other side.


But a lot of people prefer little bit water on it.


It the first thing we need to do is make some mash, so let's chop up the potatoes.

I'm using King of potatoes, but you can use anything like Maris Piper, a good all rounder potato going to chop them up. Put them in the pan for 10 to 15 minutes or until they're soft.


Put that in the pan.

And now we're going to add our chopped carrots.

And, uh, chopped onions.

A little bit of garlic.

I'm not forgetting our herbs.

We need to branch off the minutes on the hub for around 5 minutes.


Give us stuff.

Looking to print that.


Add a splash of milk.

And get on Masha.

Topping done.


So let's get it in.

Smells delicious.

Script.

Must spread out evenly.


One more.

Make them all dust into the flower.

Just press gently. You know it.


And pour over enough water to cover the Chickpeas and an additional 2 centimeters more.

Leave to soak over.


Water with your hand over the bowl.

Now spoon the chickpeas into the Blender Bowl.

Don't overfill the blender.

The chef is using a small food blender, so he will have to do it in batches.

If you have a bigger mixer, you can do it all at once.

Close the blender and pulse a couple of times, then blend on full power until you create a breadcrumb like mixture.


Then remove and drain on a tray prepared with some kitchen towel.

Now repeat the process with the remaining falafel ball.


Play the other ingredients.

Introduce the parsley.

Coriander

Chili

garlic

along with two tablespoons of the pureed chickpeas into the bowl of the blender.


And blend until.


Step 5 mix and season.

Spoon the blend.


Then add the flour.

The cumin

The crushed coriander seeds.

The baking soda.

And about 1 1/2 tablespoons of salt.

Finally at.


Combine it all together thoroughly with a spoon.


Place the Saucepan on the hob and add the oil.

Then heat it up on a medium to high setting.


Step 7 Make the falafel balls.

Take a small amount of the blended mixture in your fingertips and mold it into small balls.


The oil should now be hot enough to fry.

So individually spoon half the batch of falafel balls into the oil.


Meters of water.

Bring to a simmer or medium heat, then immediately reduce the Heat to low.

And add the baking soda.

Leave simmering gently for about an hour and a half to two hours, uncovered.

To check if ready, take one chickpea and crush it with your fingers. There shouldn't be any resistance.


Drain and set aside to cool.