I'm gonna start with the check in, Get your walk super hot.

Do you want to add about 2 tablespoons of vegetable oil?

Add in half of the Ginger and garlic.

Delighted chicken at in a single layer so that we can get some nice color on there.

Let the chicken do its thing for a couple of minutes, then start flipping it so it ends up nicely browned all over.

Then add in 60 milliliters of water and cover very quickly so that we can trap and all of those lovely flavors. So the magic that is happening in the walk right now is that the corn flour in the water is forming this beautiful slip gravy that's going to coat every strand of noodles. That's how we get them so juicy without adding loads of oil. Give it a minute to cook the chicken through then.


Fire up your walk again and goes 1 tablespoon of oil and the rest of the garlic and ginger.

Latest slow until fragrant, then add in half a handful of carrots, a whole handful of bean sprouts and a handful of broccoli. Give it a good stir.

To cook some beach through properly, we're going to give it some.


On it, and then it cook through, turn the heat down to low so the vegetable stock thermal dead in the rest of the ingredients for the noodles, cut them up slightly, so easy to toss. You can do this as a pair of scissors if you like, and go the noodles now.


2 tables from the soy sauce. 2 tablespoons of sesame oil and 1 tablespoon of salt.

Then we can go ahead and start mixing them all together.


Light enough pot stickers to fill the pan and let them cook until they turn a nice Golden Brown.

Once they're done, put them over and Brown the other side as well.

Once both sides.


Enough water into the pan and cover it up to steam them and make sure they're all cooked.

Turn the heat down to medium heat and cook for about 3 to 5 minutes, or until the water evaporates.

Another dog yummy crispy and plump.


Secret weapon is that I add spices alright. I stir in teaspoon of dry mustard, half a teaspoon of smoked paprika, and 1/4 teaspoon of freshly ground black pepper. Now you could leave any or all of these out, but you're not going to, and we both know it.

Good.


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Face.

You just serve it on a plate. Put the fried onions on top, and then maybe a little bit of spring onion.

And if you're really going out.


Small.

Then slices.

Long.

Yes.


Mix it all around.

Skype distribution.

The best mermaid it.


Then the schools, so into a kind of Maine. And then we slice it extremely thinly.

Try it with the base, so just ask.


I'm looking to fly until until they go time transparent. So just to add that little bit of sweetness and.

Wound up.

Low medium heat.

More time.

So.

Next turn our attention.


Wow.

Unflavored oil.

It doesn't.

Spoiled


And that I noodles that we soaked awhile ago.

Some water.

And I'm just going to toss this until they're thoroughly mixed.

Now will push everything to one side of the page.


Adding a little bit more oil just so it's not going to be dry.

Crack the egg in.

So remember 1 egg is for one serving.

I'm just going to kind of break the yolk here.

Scramble it up just a little bit.

And fold it into the noodles.


Do is pour the sauce over.

And stir it around until the sauce coats the noodles. Now I should mention here that everything is done over medium high heat.

And of course, you want to make sure everything is well coated and the noodles of absorb the liquid.


Lastly, what we're going to do is add in the bean sprouts.

And the garlic chives.

And toss it for another minute or two until the noodles are saw Dryden fairly tangled.

By the way, this is a serving for one, but if you're serving two or three or you're a big eater, simply double or triple the recipe.


Some roasted peanuts?

A few chives on the side.

Some bean sprouts?

Anli


Just going to make sure I get these pieces separated so that they will.

Kind of lie flat on here.

They don't have to be perfect.

Just some way, get about 3 slices worth on their two and a half. Fits perfectly.


Metal.

I think it will just hang on a little better. I had some sliced tomatoes I was using for something else and this is all I have left, but that's fine. You can put one nice big tomato slice.


And the onion sauce is thick, about one hour more and injustice. Older black pepper seasonings to your taste.


One large egg.

And I'm just going to twist that now the egg gives a nice richness to the batter. It binds everything together and plus it helps with the Browning.

And then to that I'm going to add 3 tablespoons. It's about 40 grams of butter that I've melted and then let cool to room temperature.

Annuar butter adds moistness and gives it a nice tender Nishan. Plus of course some flavor.

That in an last is 1 Cup, that's 240 MLS of butter, milk and buttermilk. Make some as opposed to milk. It makes your pancakes more tender.

Little softer now I've used like a commercially made buttermilk. You can make your own by just taking a Cup of regular milk and adding like a teaspoon of lemon juice or white vinegar to it and just let it stand for 10 minutes. Or you could use just have this product on hand. I usually have it in the fridge, buttermilk powder and then you can just you don't have to worry about running out to the store.

Just have it on hand. It tells you on the back of the container how to use it.

So that's our way.


And then Add all your wet into the center there. Now we want to use a light hand when we're mixing this because you don't want a tough pancake.

So we don't want to mix it over mix it.

Just enough, I only mix it enough so that all the ingredients are blended together. An when you're just stir gently an A few lumps is fine in a pancake batter.

Now I'm using just a rubber spatula. You could also use a wooden spoon.

And just gently stir.

These have a little more spongy texture than there's a regular pancake recipe on the site that uses milk, and the difference is this is a little more spongy and light.

Both are.


Up or down now I'm going to just spray with nonstick vegetable spray.

My skillet.

That kind of cuts down on your fat. If you're worried about that, it's nice and easy to do, but you could use some oil or melted butter and you could either brush the oil or butter on with.


So let's make the sauce first by adding the tammar into a preheated pan.

Followed by the fish sauce.

The chili sauce.

The sugar.

Usually palm sugar is used in this recipe, but if you're on the other side of the world like me, white sugar will do just fine.

So we're just going to give this sister over medium heat.

Bring it to a boil and set it aside.


Is add some oil to a preheated pan.

Add the shallots in.

Followed by the chopped garlic.

And Ulster and saute this just for a minute or two until there Frank.


Then will place the shrimp in.

Followed by the fried tofu.

And give it a stir until the shrimp become pinkish.


And here is why I'm going to evenly distribute the cheese on both half.


It's going to go over direct heat, and here's the danger. Just a thought, could burn. So you're going to have to really keep an eye on it and keep it moving. I am not going to leave this spot now that the bread is down.

Over here.

Take that one.


I say these guys go pretty well together. We've got to move the cheese over and this is a this is going to be a lot easier.


Direct all the way back over here so that she's in the bread can kind of get to know each.


So Soon kids is going to.

Flavor kind of dined out a little bit, so by adding it later, it's going to make it more fresh. If the flavor of the lemongrass and then you can add in the fish sauce.

If you like more sweet, cannot add more sugar, but here I have only three tablespoon of sugar is perfectly for the part that I cook today with a Cup of water salt.

And finally, the chicken powder.

Like I say, if you want more sweet, more salty, just add a little more fish sauce and sugar only.

And here is the Hot Chili Pepper crushed.

Or Flex as a lot of people call it.

You can add more if you like more spiciness.

But I think this is good amount of spice for the soup. OK, just for Malin.

And right now this is a good time for you just to chase a little bit of it.


It's the final step in cooking the soup.

We're going to put all the vegetable in here. I have cabbage and again you can use bean sprout or carriage or mushroom or any vegetable you prefer.

Kay?

About two or three more minutes onto.


And are not too tender. I like it stay crunchy.

And now we're going to prepare the.

Herbs want to cut the cool aunt rose in little slice or thinly slice. Put it aside.

And with the line.

We can start you, go ahead and cut the line in half or you can cut it in little pieces.

If you want, I just want to prepare the choose ahead of time so I don't have to squeeze it in every time I need it.

OK.

See this, this is my lime juice and it's very cute. I use it a lot. It got a lot of juice out.


OK, so what's next?

Next is that everything has been kind of Marinated in its own juices between the salt and my really squeezing. I got a lot of the liquid out of the vegetables, so now we're ready to put it into this. Just see how much liquid is down in there.

Oh, good work.

I'm gonna fill it about 3/4 of the way fall.

And you want to check it every day, and if there's any foam or any mold you're going to remove it. And depending on the temperature of the room you want to do it, keep it. Store it in a dark kind of not too hot, not too cold room, and in about four days approximately it could be ready and you'll taste it and see if it's our enough for you so you can always leave it to Ferment and longer. And once you're ready, you keep it in it.

Sealed glass jar in the refrigerator and it could last for awhile and it's nice you'll have a lot for your family. Some people say you should be eating these things.

With every meal probiotics cool. So let me see here. We spend about $10 on vegetables and it's usually $10 for a little jar jar. I'll show you guys a jar if we still have that. Here it is. So this these jars right here are $10. OK so we just made about for $10. We probably made about six of those, so I'm saying so we've got six times our moneys worth by making this sauerkraut ourselves. And we're about 20 minutes into the process from the time that we started.

Chopping the vegetables and then we she marinated it here with her hands for about 5 or 8 minutes or so. So it's really not as time consuming as I thought. Very easy and you can. Then you can just eat lots of it and not feel guilty that you're just wasting money. And this helps you to be independent to be able to be a raw foodist and not have to spend so much money. So we're really conscious about giving you some recipes that are affordable and accessible. So I'm placing this late in here.

Kay Ann, I'm going to press it down so that the juices cover the vegetables and then you wait it with a clean. A large clean stone or a Mason jar filled with water and it press down. Let everything's really covered with its juices.

So we can begin to digest itself. Yeah, and then ideally I think that the jar would be a little bit lower. We could just build it up a little bit less, but you cover it with a towel and then you go and then in about four days it'll smell really funky and would be really good for you, so I hope you enjoyed that. Anything else, Dan.


Now reduce the Heat to low and continue cooking for an additional 5 minutes until the potatoes are Brown on the bottom, turn the potatoes over using a Heatproof Turner. You don't need to flip all the potatoes at once, just take it section by section until they've all been turned.

Now path the potatoes together to make a large pancake shape. Cook an additional 10 minutes.

Place the potatoes on a platter lined with paper towels.

Taste re season if necessary.


This is thinly sliced sirloin tip. OK, you can see what that looks like, and there's 1234. There's six slices here.


So in a bowl, take 3 tablespoons of lemon juice and add in the garlic and olive oil. Stir these ingredients too.


Another quick mix and your dressing will be ready.

In the meantime.


On the mix, go ahead and add your dressing.

Another quick mix.

To our salad.


I got the salad pretty well mixed and you.


So then what we do is we.

And some of olive oil butter.

Remote control.

His home is like a broth. It's like a seat when it's finished.

And by shaking the pan, you multiply the juices.


I'm a good rinse under some cold water. Then I patted him nice and dry with some paper towels and then using a nice sharp knife. I separated the wingan, the drumette right at the joint where they attach since we.


I do that. I start by adding in a tablespoon each of garlic powder, chili powder, paprika, great color there a half a teaspoon of kosher salt and a half a teaspoon of Cayenne Pepper. Now you could add more or less cayenne pepper, depending on how spicy you like your wings and then 1/4 Cup of your favorite Buffalo wing sauce right over the top. Then you just gotta get your hands in there and mix it really well. You just want to be sure that all those wings are coated with the sauce.

Anna spices.

Now you could marinate these anywhere from 30 minutes up to several hours, but.


Got my oven preheating at 400 degrees and I'm just going to get my wings on to the sheet that I set up earlier. Now you can get them on the rack here. Nice and close and cozy but you do want to avoid having them actually touch 'cause then they may start to get soggy. Nobody wants a soggy wing.

So now we're going to put these in the oven for 20 minutes, and then I'm going to take them out.

Give him all of flip and then pop them back in and finish him off.


To handle, you're just going to get them into a nice Big Bowl and toss 'em with another half Cup of Buffalo sauce.

Now.


Herb butter up tablespoon of butter here.

Butter the buns.

All right, so now it's time to.


Anne.


And then adding some salt.

Pepper

OK, now we start mixing it. So first I'm working with my spoon and then I'm switching to my hand.

I'm going to be working.


I'm going to process it just a little bit so the salt mixes with the flour.

Here we go with pulses for times years. Here we go, it's done. And then slowly here in the cab I have.

Water, which was just boiling. It's not boiling hot, but it's still very very.


Even a.

Plate.

How I see it?

Great, so good Rice, Great Service Hamachi.

Great served with any kind of career across to all heavily. And also and also serve. This will go with a kind of chili paste which can also be made at home on called sundown.

I just like to enjoy it as it is the field favor so.

Coming along nicely.

What we don't wanna do is over Chris's, obviously.

Noise tend to be between.

Been softened and made hungry by the path.

Will discover to buy.

I think this batch is ready to go.


Turn the processor on and then drop the cloves through the feed to. It works so much better than if you put them in and then turn the machine on. I'm not sure about the scientific reason for that, but it definitely does. It gets nice and finely ground. You don't have to topic yourself.


That really prevents you from making a nice flat sandwich, just allow.


To kind of halfway diagonally so it's the diagonal, but not actually from the corners, so I'll come back and put this on the plate and show you what it looks like.


Fry thinly sliced shallots to crisp and light Golden Brown in color.

Drain on paper towels.


In the bottom of each bowl, play some cooked prawns and chick in over the noodles.

Pour over enough of the curried broth.

Garnish with bean sprouts, fresh herbs and the crisply fried shallots.

Serve hot.


Bring another pot of water to boil.

Add the rice noodles first.


Next, add the prawns and poach for two to three minutes till the prawns are just tender and cooked.

Remove.


Sing and cook till the till the chicken is cooked through and tender.


That we prepared earlier in a wide nonstick wok or pan at this pace, and fry on low heat.

Here I am also adding some store bought luxa paste as in our shortcut method. Refer to the link in the description for details.

Stir continuously till the pace gets cooked and moves together in one mass. Stir for a good one to two minutes on low flames. Sprinkling water so that none of the spice burns.

Cook


To a simmer.


Correct or place on paper towel to bring out the excess oil. You can sell them just like that at the starter together with some dipping fish sauce and fresh fresh.


Bird flexible enough to work with without any water. Just put the feeling closer to 1 an Android up. You don't have to fold the size in what?

Does it just diff ryanne? Then you will get.


Love these be worth it to serve on top of a bowl of rice for Miceli Anne, fresh vegetables and herbs.

Just cut them in by side pieces and resolve the light DP source over. Mix it up and serve.

Is also a very nice summer dish.


Please don't use drive time.

Make sure it's relatively good wine. OK, I think the French one just to be matchy matchy, but you can do whatever you want with everyone.


I am starting with my meat. I'm putting it into the large part together with half of the onion. My dried mushrooms Bay live, few peppercorns and a teaspoon of salt. And then I'm going to add enough water just to cover the meat.

Name it all.


At the other half, we're going to be rolling, and it's a lot of rolling and flipping that also it doesn't stick to the table. Here we go. We want to roll it pretty thin between one and 2 millimeters. It also depends how you like it. You might want it a little bit thicker or a little bit thinner.


Very important the circles you want to flip it over so you closing it with the size which was laying on the table. You put 1 tablespoon of the stuffing.

And then you nicely close it. And then at the end I added a little bit of a decoration there. Here we go, so you stretch it out.

Yep, then you flip it and then tablespoon of stuffing with. Squeeze it in. Kind of we stretch the dough around. Here we go, close it and make a little.

Decoration.


So gently and carefully so you don't get burned, you put all your pirogi inside. Now do not overcrowd. If you don't have the big pot like this, just make it in in portions.


Oil.


Cut them up into Julianne the great thing about hot and sour soup is it seems like a really complex soup, but it's actually very simple to make the main flavoring ingredients are white Peppers to make sure you have white pepper and.


I'm going to start with two tablespoons and then add the third. I like to see if it needs. It doesn't always need it.

Just give it test.

Half tablespoon more. Now I'm going to go for the whole thing.


Is really simple, just going and adding some sour cream to this because that's the way my trainer did it and that's the way I'm going to do it all right? It's going to help with the creamy factor. Help everything set up nicely. I wish you could smell this alright, trust me when I tell you.


Brian, to make our chicken nice and chill. So are we going to start by adding our culture slot sour buttermilk followed by some hot sauce? Because I like flavor.


Flavor with some cherry tomatoes that I've just cut in half. So many mozzarella balls and some freshly chopped basil. I'm going to give it all one more toss and this pasta salad is ready to enjoy it.


I've got some dried parsley, some dried Basil, and some dried oregano. I'm going to season this up with some salt and some pepper and then give it a good whisk now, because this dressing comes together.


Some chops romaine lettuce, some chopped cherry tomatoes and my tasty cooked bacon.

I'm also adding some finely diced red onion for a little bit of sweetness and added crunch. I'm going to mix it all together, but I'm going to leave my dressing on the side because this salad is best dressed 10 minutes.


And retain all that crunch.

In a city.


And make the rice.


Still, the cabbage is just tender.


Weather cabbage is cooking now.

I'm just gonna mash these potatoes.

The potatoes at this point don't need to be perfectly smooth. I actually prefer them if they have a little better texture to them as well.


I'm just gonna put the cabbage in there generally about half the quantity of cabbage to potato, so one keyword potatoes 500 grams of cooked cabbage.

So just cook the cabbage to extend or just.


I'm going to put in three tablespoons of butter.

And this over here and I'm going to start the butter in. You can use margarine. You can use some country crock. Whichever you know is your favorite. You can most certainly use that.

So just turn this in and it's going to melt because the macaroni is still hot.


And I'm going to put this in and this is going to melt as well because the macaroni, like I said, it's still hot.

And this recipe. It might be too much cheese for you, but this is the way my sons like it. So this is kind of the only way that I make it.

I'm just staring in.

Cheese whiz for mixing. This is Gonna take me a minute so I'm going to mix it all together and.


And I'm going to sprinkle in some of the mild cheese.

This is a really cheesy recipe.

This way they'll be cheesed around.

And I'm going to take quite a bit of a sharp and I'm gonna layer that on top as well.

Spread that around.


Add some more of the macaroni.

And it's just the same process. Spread the macaroni around.

And then we're gonna use more cheese.

And you just keep.

Spanish.

Seems like my sons like actually more cheese than macaroni in their macaroni and cheese. And then I'm just going to put the rest of the macaroni right on the top and you might have the mash it down a little bit 'cause it is gonna be a full pan and make sure when you put it in the oven that you put it on. Maybe a cookie sheet so that way if there's any drips or anything.

You won't have to worry about having to clean your stove once you're done.

And I'm going to put this aside.

And now we're going to add the rest of the cheese right on top.

They have a nice crust on the top from the cheese.


Mince half a cabbage for a pound of ground pork, you can add more or less for yours. It all depends on how much you would like in your pot stickers mix.

Next is the green onions. They're faster to cut by slicing them in half, lining them back up together, and slicing from there.


Now we will go ahead and prepare the ground pork at.


And we need.

1 tablespoon of vegetable oil.

Need 1 teaspoon of salt.

1/8 teaspoon Cayenne Pepper

Need some baking powder.

1 teaspoon

And you want to beat this leg up?

Already.


Beer.

We're going to use.

At least a Cup of the beer, probably about a Cup and a quarter.

And next, we're going to add cornmeal one.


You don't have to use that if you don't have it, but it's better with it. An 1 Cup of flour.

And mix this up.

If you think the batter is too thick.

Which I think is.


Plastic wrap.

And I like to let it sit overnight before I use it just out in the open, not refrigerated or anything.


I like to buy big onions whenever I make onion rings.

And I'm just going to slice this up.

And.

Then I take the peel off. I get that.

The outer ring off.

Throw that away.

For all the peel away and then just separate it into rings and there you go.

OK my batteries.


To the hot soup as it's simmering.

Make sure that you're whisking the whole time. Make sure you continue whisking. If you just pour it in there, it'll also lump up. Kind of like what I was saying before.


And all I'm going to do is cook my pasta according to package directions.

I'm using an induction range which is really handy because it actually boils water in under 2 minutes. Let me tell you that can go a long way when you're cooking pasta once Mike.


Salad and it's really just a matter of mixing some pesto with symbol, Samic Vinegar. All I'm going to do is whisk the two together and.


Sing some olive oil with some white wine vinegar. A little bit of Dijon Mustard and some salt and pepper and whisking that altogether.


By gently steamed green beans, some red Bell pepper and some chopped zucchini for some.


We're going to pour this brine over our chicken messages.


And pour that Brian out, we don't need it no more. So yeah, I just put it all out and then rinse your chicken really, really good we don't.


Vine, alright, so here's my flower. Make sure I'm just going to add in some salt and some black pepper. Gotta have black pepper? Yes, yes yes. Lots of black pepper and some celery salt just like.


So my fryer basket.

And this chicken was so small. I probably Friday. For like I don't know what 60 minutes or so, but I'll put some some frying times on.


Mixed together coconut milk at the big.

Stop Ocilla, add nothing is awesome texture.

Add Poland.


He died again at an amplifier.

Make sure that papaya, a firm and.

Hello, in Atlanta top was it again another Nancy Ling The Booyah. This will make AR Rahman spy.


And say nothing. My little has not Indians classy relegate now then, and Donna, Celia or Chili's?

Perfect.


To do is soak the dried rice noodle in hot water. Just squish it all in there and make sure all the noodles are submerged. I put a bowl on top of it just to keep up the noodles in the water.


Not easy, you can sprinkle with the rest of your Sky and greens.


1 ounces of firm tofu. Just cut it into half inch cubes. Nice cute little cubes. Cute cute is so important when you're making hot and sour soup, don't you agree?

And that's it everything.


Add my mushrooms that I've chopped up.

Also, the mushroom liquid. I didn't add them back together again 'cause I want to pour the mushroom liquid off of any grit that might be in the bottom of the Bowl. You can also strain it, but I like to live life on the edge so let's see how this goes for me. Leave the sediment in the bottom.


Add the rest of your ingredients. The scallions saving about four tablespoons of the green part for garnish.

The bamboo shoots.

And the tofu? Then you just need to let everything simmer together.

Basically, you're just leaving everything through. This needs to simmer for 5 min.


I'm going to put it back into the pan to match.

Now I'm gonna add my.


And then you wanna match them until their smooth and creamy.

Take.


Now going to continue holding.


Ice Cream Scooper and it may look like ice cream, but it's not as much healthier.

Now for garnish fresh parsley.


Carrot sticks and my celery sticks and I put him into a water, an ice bath just to basically crismon the sticks up while I'm.


All right now for some flavor.

We like to use about half a clove of garlic, but we peel and mince it really fine. First, that way we help out the processor and no one is at.


Garlic.

Next 2 tablespoons of olive oil.

About half of a teaspoon of ground cumin and some salt. Start with half a teaspoon and then taste.


Later, an ad as you need it.

Just scrape the bottom of the bowl and process again after about a minute, open up the lid.


For the chickpeas we use one can, but we drain and rinse it first.


Tablespoons of water. This just thins it out a little bit.

You can add as much or as little as you want.

As you add the water, you can literally see it gets smoother and smoother.

So good.


Add it to a plate and then top with olive oil or Paprika and enjoy.


Need to consume. OK, I'm going to mix everything. I'm going to take all this in A.

Container.


I can just careful it is hot.

Driving under.


Let it end.

You can split it as big as you can.


Get softer, so if you want crispy those don't flip it just like this.


Keeney, which is a creamy sesame paste.

Just give it a stir and measure out about 1/4 of a Cup. Then add it to a food.


Yeah, the rice and I'm going to.


The avocado.

Which is gonna do nice long strips down. I'm also got a little bit of.


It's also about turns out spicy like it. That's about a teaspoon.


Which is going to pop to now.

There we go, give it a good amount. Get yourself some cucumbers. We're going to stick those on to roll this way.


Announcer

in the farm. We do it slightly differently with it being on the insole so once it melts.

I've got 4 ounces of finely chopped onions.

An ounce of plain flour for teaspoon full of half a teaspoon full each of salt and pepper.

Some milk it'll take about maybe 3/4 of a pint of milk.

So with multiple trade in the pan.

And what we're going to do? We're going to serve. Tear the onions gently so that this often, but I don't want them to Brown.

So that they go sort of clear and soft.

But not not to Brown and crispy at all.

So.

The Books is melting in the pan now.

So I'm going to pop in the onions.

Right, the only answer sizzling gently now. Just wanted to sweat.


Ashton

Potato masher

very, very similar like this. We don't want him back.

Mine called Nicole to share, says that the best way to do this is with an electric mixer, so there's another option player.

But personal


It's the water's boiling time to cook the spaghetti. Now the package says 2 ounces per person.

What if you're 5 three oz just for me?


To do is process the chick peas and I've got a one liter processor, so I'm going to do this with three pictures.

You

go scrape around.


When you've processed your chickpeas, process together, the onion and garlic.

Then I'll pretend to your chickpeas.


Now at in the coriander and herbs and spices and mix well.

Which is really nicely mixed. Take a piece about.


The largest pan you have an go ahead and heat it up until very hot and we're going to cook the shrimp you want to.


The shrimp on both sides just about halfway, so a minute on each side is good. You don't want to fully cook the shrimp. We're going to add the shrimp back into the pot a little later, but stir frying them halfway does something very important if one and make sure you get a nice sear on the outside and #2 it. Make sure you don't over cook.


Shrimp

after you take your shrimp out. You're halfway cooked shrimp, you're going to just leave your pot on an ad in your egg and you can just scramble the eggs until the eggs are just said again. You don't want to over Cook the eggs.


Once you start smelling the garlic, time to add in the pot Thai sauce.

And now it's time to add in your drained rice noodles that have been soaking. Just add everything to it. Use tongs. It makes it so much easier pick everything up, move it around. You want the sauce in all the vegetables to distribute wealth. And guess what? It's time to add back in the half cooked shrimp and the egg.


Give everything a good toss with your tongues. That empty jar of pot Thai sauce. Well I added a bit of hot water to that or just water shook it around because I want every single bit of that sauce. I'm just going to add that back end.


Top it off with some chopped peanuts that some fresh cilantro on that serve it with a wedge of lime. If people like to have just a little more Tang to the dish, but you are really.


New stuff.

Just like so on top.

Like I said, you can use salmon you know. Or you could double the tuna, just have a sincere tuna on top. OK, we got that.


You want to put the surround rap on top so it doesn't come apart.

Take a little bamboo.

You want to press too hard just just enough to keep it as mold.

Make sure you get the sides presidential. Nothing is loose.

So perfect.


Medium onion into wedges. Onion will be good. Perfect companion without spicy pork to add more sweetness and texture to it.

To make it even more flavorful, finely chop some clothes, correct. There were so close to eating part even out, meaning that you can sell lots of flavors and texture rift.


They finally topped the rest with our lovely an aromatic spicy pork. You can also affinis less groups with a season sit on top. You want this time will keep my B website.


Spicy for the park. Got about 200 grams into bite sized pieces. Annri finished with the preparations.


Cook the rapper on medium heat until you see the sides are beginning to peel off. When the sides begin to peel off, flip the rapper and cook on the other side for a few seconds. Repeat the process with the remaining batter to make more rappers now that the rappers are ready.


Let's begin by heating a tablespoon of oil in a walk on high heat.

Add in 1/4 Cup of sliced onions.

A teaspoon of grated Ginger 1/4 Cup of.


Nurse.

Quite a Cup of shredded cabbage and finally 1/4 Cup of julienned carrots.

Salted vegetables on high heat until lightly softened. Once the vegetables are softened, add in the salt and black pepper.


In a small bowl, add in three tablespoons of flour and a little bit of water to make a smooth and a thick paste.


Place the spring roll wrapper on the flat surface. Now plays a tablespoon of filling on one corner of the rapper. Apply a little flour paste along the edges of the rapper. The flop East is important as it helped seal the spring rolls so they don't open.


Without applying too much pressure folding from the filled corners and big enrolling until you reach the center now apply a little more paste along the folded edges.

Next fall both the ends arising from the center towards the inside roll forward until you reach the end, making sure the edges are sealed well.


Mixed together to get it all mixed incorporated.


Edit on one side of your bread. Now, if you really wanted to use a whole wheat, or if you wanted to use something like Rye or any other type of bread, you could certainly do that. I just don't think you'll have the same outcome, so I'm taking the other slice of bread and spreading the butter on it nice and evenly.

Now make sure you have a nonstick skillet preheated over low heat.


I'd say 1/4 of a Cup to 1/3 of a Cup of cheese is great here top.


Nonstick Skillet and so now this sandwich is going to cook over.


On a diagonal you.


And the slice you need to get yourself a very sharp knife and also a bit of water. OK, 'cause That's going to help cut through the rice without your knife sticking to it and messing up all your hard work.

So there we have.


Sources here, so I'm just going to drop on in right? So let's see you get the idea. I'm going to cook him, say nice and gone Brown all around on the side, and while they're cooking we can work on our gravy. Anna potatoes. Yeah, I've gotta put more sausages in. Otherwise getting a bit lonely sausage right there.

Yeah OK mate.


A chopped leeks. So I'm just going to push them in gradually. I'm probably never going to get it everywhere but just get it in class. Not so bad. I'm normally really messy, get everywhere but so far so good. Yes, that is all in there to cook it away right away. Get its often and more stuff will add to it fluid stuff.

Fantastic so the leaks and onions all in there. You can see they're starting to soften already. We want him so soft, baby, we want a softer than Chloe's bum right now so so soft Oh yeah, OK, let's show you where we are so the leaks onions as we know a breaking down going to come and add a little bit above.


800 mils of water and just pour that in like So what we're going to do is add a stock cube in with this now as well, and also a cheeky little ingredient your folks are before we sit down. I agree with two other things, one of them is a stock which is in my hand right now. It's going to take that in like that.


Chopped garlic

Things in garlic for about few minutes. Say still there about Golden Brown.

Have the launched an chopped tomato?

Make sure you get lovely red ripe tomatoes when you make the tomato sauce.


Which is going to shut up, right?


No, I'm going to make the meatballs. Let's take a little. Don't take too much. You don't want to the meat box with two big. The size will be fine.

Once, uh, the pink color is.


Gonan you have nice light Brown color. You can remove meatballs and put it in there.


On top of this, just put some salsa. This is what is going to give a nice fresh salad effect and of course some guacamole. Some guacamole. Wow, look at this and nothing like a spoonful of sour cream. That's it. And there's a SIM.


That's why it simmers for an hour.


Red Bell Pepper, Capsicum as we call it in Australia.

Slowest.

You better stay true and soften it up a bit.

The latest time to toughen up nicely. If you find that it's sticking to your can, just add a little dash of water and that'll loosen off.

Say next time adding 1/4 Cup of sliced scallions.

Mixed race.

I got 2.

Large place of garlic that I've checked up.

Depending on how much she liked garlic, you might just want to use one quote.

But they love the taste of putting in.


Packets of rice noodles. So it's about 120 grams worth.


So nice thin.

Strips of pancetta.

And then nice hot pounded any oil in the pan because this is got so much fat. This pancetta and we want to make it kind of dry and crispy so.

And it goes the whole pan and they just get that that factors that are rendered.

And while that's going on, we're going to separate.


Join off any excess fat.

Not everyone that fast anymore.


An egg oats with a bit of that cooking water. Don't way back any of the cooking water in.

And then using that hot pasta.

Start moving the eggs and the pastor together and the hot pasta will put the egg yolk.

Let's wait any cream, then add some Parmesan cheese.

You support give. Use tongs. You get all the nice bits stuck in the tongue, so this is a fork and then this point is together with thick. Add some pasta cooking water so.

Pasta cooking water.

And then you sort of bring that all together.


At the pancetta, leave some for the top.

And then.

Looks like a nice little bit of good olive oil in there as well.

Get all those nice bits on the side.

And then.

Nice small portion.

Carbonaro.

Anymore pancetta.

Move it more parmesan.

And I just finished off with a little bit more beautiful black pepper.


The sandwiches.

Top 4 pieces of bread with ham.

And then I agree. Or cheese.

This is a nutty cheese, so it adds a lot of flavor to the sandwich.


And then sprinkle each sandwich with pepper.

And then just stop with the bread.


Or just a beaten egg with milk and then dredge each sandwich in the egg Wash.

It's kind of like making French toast.

Then add it to the hot skillet.

And depending on the size of your skillet, you may need to cook these in batches, or if you have a griddle that works really well too.

Let these cook for about 3 minutes on each side or until they're Golden Brown and the cheese has melted.


I'm gonna remove it so once the fat and the skin.


Go ahead and add your chicken. We're going to coat the chicken with this masala.

Mix it well together.

Let it seal.

Let it turn white.

So mixing everything well together and then we're going to.


Salt I just mix all these together.

And give him a good whisk.


For cucumber mint it start be half a cucumber.

Feel it.

Say hello.

Scoop out the seeds with a teaspoon.

Open greater flash.

Put the Flash.


Shanableh having one crushed garlic clove.

Add 2 tablespoons of freshly chopped mint and a Cup of yogurt.

Then mix well.

Season with pepper

Dixon said.


Trash


Bring them right over here.

So we'll go ahead and mash these so that we can make the topping right for the cottage pie.

Toss these not easily. I'm sure I'm just going to watch you into this. Your fancy culinary or not.


And rutabaga.

Going to add our milk.

An argument.

Actually, the fat in the milk coached the starch in the root vegetables and makes it smoother really.


Add an use a little mixer to get these nice and smooth.

Transfer him into a higher pan so they don't get all over the place.

Oh my God.

But there's still a little dry should be animal more milk, really good.

Like a little bit cleaner. Anyway, I do.


We got a shot of oil in our pan. We're going to toss it in the mirror. Paw will let that all fry up.

So we're going to take the Baileys and we're going to some in. There were sauteing the mirror paw.

Yes.

And then, once we've been starting the mirror fall for awhile, we can go ahead and toss in the time and the beef mince national on there.

There we go.

Little Brown.


Pita bread that's been toasted and chopped and stir everything to combine to make our.


What's the dressing is thick and smooth? You can drizzle it over the salad, leftover steak slices, or shredded rotisserie chicken would make a good addition to this. Salad will toss once more to combine, and now we can serve our salad immediately. Here we have our fattoush salad, perfect for your next barbecue or pick.


Right for the crumb mix.

I use.

Half a Cup of bread crumbs.

Play quarter Cup of corn Flake crumbs.

You can buy it in a pack it already made.

Or you can just get some corn flakes.

And crush them. Sealed plastic bag.

And a quarter of a Cup.

Of Parmesan cheese.

Just.

Mix it all together.


So what we do is.

Put the heat on low to low medium and put in some butter, margarine or some oil. Whatever it is that you usually use right now. I'll just check in the Calamari.

So young.

Calamari doesn't take long to cook at all.

Um, really, just.

3 or 4 minutes.

Sorry.

Basically after that.

2 minutes or so we turn them over.

Starting them over.

Run those are done. Turn the heat off.

Just let him sit there for.

30 seconds or so.


In the ball of the football sensor, we've other gel.

Add the anchovies fillets.

Add the cables.

Process.

Clean the side of the board with a rubber spatula.

Process again.

Then


Nova.

If you tried before then you will likely to get classes bit of a mess and that'll break up on this.

They cook them evenly on both sides.

I let mine quite well done.

But


Myself with some bacon and scrambled eggs usually have this on a Sunday morning.


Three potatoes give him a good rinse through to remove any starch.

And make it a nice clean tea towel.

Tip them out onto there.

Full party to over. Just give it a little wiggle in a press just to dry them off.

Just like that.

Move any luck.


Into the remainder you want to crack one free range egg.


Like the pepper straight in there. Good for you twists.

And a little bit of salt.

It's good, whisk around with, uh.


Then mashed potatoes.


Twist on that on for an order of 20. I will put in about a tablespoon of baking powder.

A teaspoon of crushed black pepper and 3/4 of a tablespoon of just regular sea salt and this basically coat these wings up.

They're not really battered.

But it.

Basically gives him a nice Christmas and then I usually just let these sit out for about 1015 minutes so that I'm not throwing him into the hot oil ice cold.

And.

What does let me sit out here for I said about 10 minutes? Get the.


Pretty thoroughly coat the wings now.

With the force.

When you get your wings thoroughly, cut it up. All you can do then.


Anything will go perfect with this dish ever you prefer.


So fame in a little bit of water.

Couple of minutes.

Vegetable stock.


Chopped garlic

Some salt, some pepper watch. I thought you'll get this in any specialty store. 1 egg. Slightly whisk it.

For the egg into the meat.

I'm gently mix everything together.

Once you've done that.


Crumbs finally.

The meat is ready, so now you keep.


So Basil Fresh Basil.

It's a wonderful flavor to any Italian dish that you prepare. Gently mix it in. Now I'm going to.


To be cooked spaghetti.

So you can see that what oil has done is just help to losing the spaghetti a bit, and it's nice.


And let it simmer for two to three minutes.


I'm in Rajma, which I soaked it for 6 to 8 hours and now we're going to put this in a pressure cooker and cook it until 6 to 8.


Now I'm going to put this in a pressure cooker.

And make sure if it's 1 Cup of red all then you need like approximately 425 cups of water.

No, close the lid and I'm going to cook for five to six Vista.


Just a quick blend. We don't need to completely blend it or completely melt.

Just a phone.

See now it's complete.


Pour the broth over the muscle.


Your muscles.


Cover and simmer for about 10 minutes.


Fine.

And broth and let that simmer for 10 minutes.


Anne.

Japan.

I let him go for awhile.


Chowder stay tuned already. Melted half a Cup of butter into a large pot. I also diced 1 Cup of onion as well as three 4th Cup of Green Pepper, 1/2 of a red pepper as well.

And I also have 1/2 Cup of salad mix. All the contents in your large pots.


Add a generous half teaspoon of time into your veggies.

And just mix it up.

Add half a teaspoon of Bay leaf. Now that you add a couple of your seasonings, you're just gonna want to stir your content until the vegetables are tender. 2 cups of raw diced onions. This is actually my second Cup I already put the first Cup.

Mix the contents in.

Mix everything together.

Then add 2 bottles of an 8 ounce of clam juice to display the contents in.

Here's the second one.

It's been about 5 minutes and it looks like it's boiling, so let's go ahead and open it up.

And this is when we're gonna add Ark.


After that I like to add 1/2 teaspoon oops, 1/2 teaspoon of so. After you add your salt, just add a little bit of black peppercorn 12345.


Heat your oil over medium heat.


And then Cook your onion.


My Parmesan cheese and I just great that on the top.

And now it's time for a little taste.


Saying We're going to do. We're going to put it on stove top, medium, right here, and we're going to Brown the ground beef, so will do that. And then we'll hey, what are you doing? So while you're waiting for your beef to cook, we're going to do cut.

Tortillas into one inch squares. I'm just using a pizza cutter here. An cutting board so just.

It's really easy. Cut him in.

One inch.

Zach, just.

Come in little less bite size pieces.

Like I said, it doesn't have to be exact, so you're gonna do about 6.

Of the knees are 6 inch tortillas. About six of those, so that is roughly that's too.


Of the beef is cooking rastered up? Break it up?

Cancel any. Once this is done, we're going to drain off set and I will show you.

Clearly easy way of doing that.

Hey, so now that the beef is browned, we are going to turn off the heat.

We're gonna move all the meat over to one side.

And then we're going to.

Razar ninja.

We're going to set it on the lid, so let's do this one handed.

So like I said.

Hey, or if you have a friend or tomato can help you.

I just want to elevate it a little bit and allow all this grease.

To run.


You're going to add this. We have our tomato soup in there and then we're going to add in the salsa keyboard that in please.

Good job.

Did it splash on your cheek?

OK, and then we're going to add 1/2 Cup of the water.

OK, pour it in.

It's hot, don't touch it, it's hot.

There we go, yet in half Cup of water and then we're going to add in.

Are tortillas?

So you can help me see all these tortillas right here. See all these is not cheese, its 30th. You can take him and put him inside here like that.

Yeah, just toss him in there.

Good job.

Put on high.

Wanna times gonna make it in there?

No.

Lego city OK?

Keep throwing him in there.

Doing a good job sweetpea.

You good helper.

Thank you, thank you.

Thank you sweet pea.

Say Hello Daddy.

I'm not gonna put him in.

Just happen, yeah.

Lego daddy thank you, sweetie.

Go.

Hell.

Go Go Go Go.

Hey girl


Sprinkle it over the top.

In bed.


Before steak oil in a nonstick pan, I prefer to work in a non stick pan be'cause its really saves the efforts and Secondly nothing really sticks to the bottom of the pan so you not really worried about their chicken Curry or any other preparation getting burned unless you really leave it in the pan for hours and forget totally about it. Nothing like this is going to happen here, so once you add oil to this will add some whole spices in whole. Spices will be using cinnamon.

Gloves and Green Cardamom. Indian preparations or Indian carries are quite flavorful with whole spices as well, and these ingredients impart a lot of flavor to the Curry. But you don't need to add lots of it. Maybe a small piece of Cinnamon, Green Cardamom and some clothes.

So.


Add onion now what happens is after you great onion it kind of leaves water like this, so try and squeeze out this excess water cause if there is water.

In the onion, which means it will take awhile to Brown and in the Chicken Curry you need nice Brown onions, so just squeeze out this excess water like this.

So when you squeeze out this water, Browning happens faster.

And you add it to this oil and you start sorting this till the onion starts Browning. Now sometimes what happens is while 14 jewel observed that the oil has already got absorbed by the onion because initially we had not added a lot of oil, you can easily go on and on with this much oil as well if you are quite calorie conscious. If you think you can easily carry it off by adding some more oil you could add it sure or in this case if you want to make it with very less oil you have to keep on sorting this.

Then the onion starts Browning. Once onion starts Browning, we will add the other ingredients. All the other spices shouldn't be added before the onion Browns, because once you've added everything else, onion will not Brown. It'll only stay white. But since we want the onion to Brown, we will not add anything right now. What is basically Browning of onion? Onion has got a lot of sugar and when it comes in contact with heat like this, it's caramelize is. And that is why Brown onions always stay sweet.

Since the sugar has got caramelized, it tastes sweet, and it also turns Golden Brown, so that is a very simple logic behind Browning of onions. And of course it also gives a very good flavor to the Curry. Most of the Beriani as you see, have Brown onion as garnish is only because it gives good look at the same time. It also tastes nice and in case of Chicken Curry we have to Brown the onion because in case of onions like this it stays quite raw. It doesn't give a good.

Mouth feel, so once you Brown the onions it really gets combined with all the gravy and it doesn't separate from the gravy. You'll always notice if onions are left draw as in if they're not really sorted well, they will always separate us and you'll have a tomato gravy on one side and you have the onions on one side, so it is always important to sorted the onions to an extent that it starts brownie. OK, so you see the onion has already started Browning. Now is the time.


Send

I'm going to fry this.

Take a small amount and make balls.

I'm going to make 10 to 12 balls.


I need to medium.

To make it more, you can do this.

Into the flower.

As you can see, this is turning to Golden Brown. These are almost ready.

Take it out on something.

Is ready.


First, you want to Peel your potatoes.

Pending three good sized floury potatoes there.

Do you want to help them?

She didn't cook half you.


Alpha

And then when the top looks.


Garnish it with cilantro leaves.

And so of this delicious spicy chicken Curry with Rice with non with Paronto with flat bread of your choice. So give the.


1st and then add your onions and one wayward ring there. OK, OK well.

Anne, just cook these enough so the onions cooked down, get tender.


These these products of course come from Neiman Ranch farms and we we have field agents to that work with our farmers all the time. We have our own high animal welfare standards and those are pigs free, ranging free free range pigs. Outdoor raised, eat better and things like this and you know only only meat that comes from these animals goes into these products.

So, Uh, Yeah.


Really do taste the flavor. It's dramatically different.


Round off cabbage goes in there, yes?

I want this so could you use sauerkraut or would you like to the fresh cab? I like to use a fresh or you can use Swiss Chard or whatever. Any kind of greens you have.

Then we'd use fresh tomatoes in season, or you know, and a whole beer or beer the whole thing.

Oh darn, I was gonna. I was hoping that you would say I could have a little sweet. Yes, you can. Yes you can.


Well, consider cooking other things. Now move on to the park to make the marinade. In a mixing bowl, putting 1 Tablespoon Gochujang or Korean red pepper paste, 1 Tablespoon soy sauce. 1 tablespoon white sugar, about 1 tablespoon lemon juice, finely chopped garlic and sprinkle with a little bit black pepper.

Using a spoon mixed together and you own the ingredients to combine this modernist must really good. This time I'm using this as Merrifield Park, but you can also use it as submissive.


Jelly put in the park and miss willing to combine. Make sure you live with therefore less 20 minutes before cooking so the part can absorb all the stunning flavors.


Hit the frame pan over medium high heat and drizzle a little bit season oil.


And listen to that beautiful style Yummy Ness in the pain. Got a new story for six to 8 minutes until cooked through and has that gorgeous orangey red color Thunder hit and be patient. The some minutes left and will enjoy huge bag deliciousness acromas.


Timber are specified moving back lednice better Bilitis Asseburg on a place.

After that, carefully arrange other prepared vegetables on top of the letters so they have carrots, tomatoes, cucumber, and I will also add some tablespoons sweet corn. Just user creativity to mix and match the colors you are being back will look much more appetizing in our mission is complete.


D'angely like cooked white rice on top and in the center of the California vegetable.


OK, so we're going to put that in the food processor and we're going to process what they call fresh bread crumbs. Do not use dried bread company that has to be fresh bread crumbs. So what processor?

For about 10 seconds.

And that's how you make fresh bread crumbs. So it's about 3/4 of a Cup of crumbs and two slices like that will do it. So we put those crumbs into a bowl.

OK, put this back and to the bread crumbs. We're going to add 1/3 Cup of milk now I'm using 1% milk. You can use whole milk if you want, but I just use it to keep the calories down. So I'm going to stir it up just a little bit with a fork. Kind of get it all in there. And while that absorbs this milk while the bread absorbs the milk, we're going to go.


We raise corn, soybeans, Oats A and then pigs again.

And, uh, so I ground this on Monday. This corn meal and brought it in today.

So so good. This is a great Saturday. Lunch is a great cold night supper, isn't it?


And if you're a farmhand, an appropriate farm, this is a kind of food you're going. I guess you'd have to have two sausages, right? If you're a farmhand, well, I'm going to be pretty hungry. You want a big piece or?


So first of all, I've already started to saute about half Cup of sliced onions and I slice them thin and once they're nice and translucent, I'm going to add.


Some really thinly sliced cabbage. I have about 6 cups of cabbage. I just sliced it really thin with my chef knife and.


Meatballs OK, once we got them.


Pour in some.

Extra Virgin Olive Oil and put it in their large Brown onion.

OK, they're starting to.


Coming and apply. See now. Make bolts.

Put me in Austin gently.

Just be careful when you're staring it.

Wanna break the meatballs up?

Once it comes back to the boil.


Grams of spaghetti.

I'm going to cook that until it's Al Dente.

In the past it looks ready.

Take a bit out, taste it.

And if it's nice and Al Dente, which just means still firm, you don't want it soft, you don't want it hard, just nice and firm.


Once the spaghetti is being drained.

Put it back into the pot.

Some of the source.


Next season, the pieces with salt and with pepper.


He threw as well.

When hot, add the apples.

Move them around so.


Now sprinkle the sugar on top of the apples.

Toss them.

And add the butter.

Shake the pan occasionally to assist cooking.

Cook the.


Through

add a drop of oil.

Then the pieces of liver.

Let them cook for about 1 1/2 to 2 minutes on each side.

Be very careful they don't burn.

Cook the livers so that the middle is medium done.

Then remove them.


It'll be assault.

Could hear the pepper.

Just going to mix it up.

OK, one strawberry mixed up never going to divide it into say tennis ball size.


Gentle with this, so we're just going to take this doll and put it there.

In my saucepan, in which I have already done the tampering.

So.


In 20 minutes, the actual way of making doll in Pune Jarvis, we keep this in the morning and it's it will be done by the evening. So what we call it, as in Punjabis, Karna, karna means we have to put it on a slow or between low heat and let it cook. You know, slowly, steadily and gives a nice flavor and color till evening. But yeah if you want a good texture, keep this after putting a tempering and all this keep this for around one hour or so.

To get a Royal taste, but I'll not be taking much time. I'll give like 1520 minutes and I'll just cover this with a lid and let it cook on medium heat for a while.

It's around 15 minutes till yet and it still on like medium heat and.


The spatula and I'll be mashing some doll this way.

So this will give a very nice texture to the doll and this is the way the Java people make Darlington job, so you can use the masher, but we're not matching hold all, but we're mismatching like somewhat darling this so it will give a thick gravy also.


Into squares, chopped green onions and set aside.


We're going to quickly boil a braggart to cut the grease on the surface just for a few seconds and set aside.


Add a touch of olive oil and then we saute the onion, celery and Leek in the pan until it's lovely's.


Garlic, carrot and potato and cook until it's nicely coated anhe.


I'm adding a can of diced ALDI tomatoes and now it's time to add the chicken stock. I'm using one liter of bullies, select chicken stock in Chicago and half a Cup of water and we're going to bring this to the boil for about 10 minutes. The great thing about soup is you can make double the batch and freeze some for later the minestrone.


Use any path to your life, but I'm using macaroni and I'm only adding half because you don't want it to dominate the whole dish. It really swells up and we're just going to let this cook for about.


Cannellini beans these have been rinsed and drained. Then I'm adding some finely shredded kale and some green beans. Now we do this at the end because we just want to heat them through. So stir them in and you want to cook the beans until their bright green and still crunchy and this will be ready in 2 minutes.

And that's dinner done. We're ready to serve.


We're gonna take our galbi

and we can put it right into our marinade. I've got quite a few guests coming over, so this is.

Be part of her dinner party.

The four packs in here.

Should be marinated overnight.

Purposes of today.

This is kind of short. Notice this is probably only going to marinate for about 5 hours.

So we put that in there.

And we'll take this.

Picture that the meat is thoroughly.

Coded

with our marknad

edit about there.


I don't stick skillet heating up with half tablespoon of sesame oil.

Ingos, scallions, ginger and garlic.

With a quick sauce.


In fact, I'll make one more spread. Refried beans, some Mexican Rice hahahaha salsa guacamole and then Sir cream. Now if you want you can also top it off with some cheese. Any cheese?

Will do that should be good enough. Now look at the folding technique. Just fold it in the center like this, then leave this up and now again because this you don't want the bottom one to go up. That's why fold it a little bit in then.

Put the top one and then squeeze it back. This way all the stuffing will go inside and then you will be able to.

Roll it easily, perfect.


Then awesome soy sauce.

And if you've got some Chinese rice wine or dry Sherry, that will do my mom always use up today's that tablespoon of that as well. My mom always use a dry Sherry instead of Chinese rice wine. She can define it and we're going to use about a tablespoon of corn flour or cornstarch. I'm just going to mix that all together and leave it for one side.

Thrown that many.


That's in my red chillies in half and taking the seeds out because there are a lot of them in this and they take them out and if I didn't take the seeds out of this digital probably load my health.


Couple more tablespoons of soy sauce.

I will put all the quantities up in my blood for you. You want a teaspoon of some Chinese rice vinegar which is like black the black one? If you don't have it, just use balsamic as a substitute.

He's been a sugar couple of tablespoons of water.

This helps make it more Sofia. Teaspoon of corn flour so mixed together. That's all that goes in the source, OK?


Serve the chicken up on a bed of steamed White Rice.

Delicious IMO and I'm going to add a female sprinkles.

Of these spring onions on top. So heavy.


Start with chickpeas soaked chickpeas. 1 Cup chickpeas overnight or 8 towers. Drain water from these. Grind chickpeas into the mixer.


Start with just that much and then.

It is acting.

It is actually kind of nice.

But you can really smell, yeah.

Sorry yeah.

So I just added half a Cup. Very very red, very red.

Because that way it becomes a piece and then come here with the.

Pepper soaks up the fish sauce and the liquid from the.

Icon and all the ingredients. It becomes PC so you know you want to give it a long circular motion.


Putting it on a high flame and I'll put.


Here goes my butter, about 2 tablespoons of water that it get melted. Then we'll be using a ginger and all don't let it Brown, so I'll be using some cumin seeds. Khuman seeds. Actually it's optional, so I will not be using much of human seeds in this and ginger. I have already put in my pressure cooker and you can see it's already on a high heat here.

Will not be wasting time. Will be making circa in the Meanwhile are the Alice getting pressure cooker so my human seeds are done. Here goes the garlic.

So user on one tablespoon of garlic be generous in making a circle because when jobby surfers, if you see my other recipes you will sleep in Japanese. Answers are always. We use a lot of.


Incised onion, so that's the reason I'm again saying we have to be generous in using all the things in this.

I got tickets done.

Schedule onions.

Just put it for a until it's like a Golden Brown.


The beauty of this salad is you can make it the day before, like if you have a potluck.

We have a picnic you're going to or something like that.

Barbecue.

And you can use whatever vegetables are in season, whatever you have in the fridge. It's really one.


Except the sauce and what I want to start with is actually 1/4 Cup of low sodium chicken broth or stock. Either one works and if you didn't have chicken stock you could use water to replace this. It won't be quite as flavorful, but it will still work. The next thing I'm going to do is 2 tablespoons of rice vinegar. You can find this in the Asian section or the ethnic section of the grocery store, or it may be in the vinegar section. Just depends on what store you're at, but really easy to find. Very inexpensive integrate.

Ingredient for Asian cooking. The next thing is 2 tablespoons of low sodium soy sauce. I always use the low sodium because soy sauce has a ton of salt in it and I like soy sauce. I don't like to not use very much this way. I can still use 2 tablespoons and not worry too much about the salt content. The next thing I have is a tablespoon of Brown sugar and this is just going to add a little bit of sweetness because most Asian food does have a little bit of sweetness and a hot nishana sourness. It's kind of got all these different flavor components, so we do need.

A little bit of that and the Brown sugar is going to be great because it's got a really rich flavor more than just a white sugar would, so we don't have to use quite as much. The other thing I'm going to do is I have got two cloves of garlic that minced up was going to put those right in here. Going to add a lot of flavor and now a pinch of red pepper flakes. Probably about an eighth to 1/4 of a teaspoon.


And how spicy you like it general says chicken is usually sort of spicy, so I like to do about 1/4 teaspoon of the Red Pepper Flakes Alright. And the next thing is kind of an interesting ingredient. This is actually fresh ginger. It's ground up normally with like a jar of garlic or something. I don't really recommend using those 'cause they don't taste as fresh, but for Ginger because I only use it really rarely. Usually have use a little piece of it and then end up throwing the whole thing away. This comes in handy and it still tastes pretty good, so I'm going to do about.

2 teaspoons of this ground Ginger, Plus Adele. A lot easier to use this than to Peel and mince up ginger, so let's just get this twist up and this is really our sauce. The only thing I'm going to add is about half of these scallions. The rest I'm just going to use for garnish on top of the chicken, and that's perfect. It's easy as that. Really simple.


Power I've got a pound and a half of chicken breasts here and you can see this size there about maybe 1/2 inch cubes of chicken that I just cut up. If I can get these in here without spilling 'em there we go.

Perfect.

Just fill this up. I love to use zip lock bags for this kind of thing. We can just throw it away. You don't have to worry about cleaning it and then just going to give it a shape.

Alright.


Be nice and hot because I want to get the sizzle. I want to get. Make sure that that flower gets nice and Brown 'cause we want to have that fried effect on this chicken, even though we're obviously not frying it and it is going to be a lot healthier than the other versions. OK, as you can see, I'm sort of starting to turn these over and what you want is just to have a slight Golden color about like that. That will Golden color and then you can turn it right over on the other side. OK, these look perfect. They've got a nice color to him on all sides. It really sort of form.


Sauce is in now. Let's get the chicken back in.

And what I'm going to do is just begin to toss this around and that soft is going to Thicken because the flower will put on the outside of the chicken. We don't have to use cornstarch or anything because the flower is going to thicken up that sauce and I'm just going to toss it around while it's on about medium heat until everything.


Complete crap, you're eating something that's really good for you, so I'm gonna sprinkle these scallions that I reserved right over the top to make it look pretty just like they do with the restaurant. This is something fun.


A little bit you can use your hand, potato masher, or you can use a big fork and just mash up the potatoes. Now this is not smooth, creamy mashed potatoes. This is a lot more rustic so you'll have just nice pieces of potato with the red skin showing the browned cabbage. It's delicious and it goes perfect with your corn beef if that's what you like to have for Saint Patrick's Day there, that looks perfect.


Cups of grated potato.

And import.


Cup of all purpose flour. Now real quick. What kind of potatoes did you use? I'm using Yukon golds.

Just coat the potato.

With the flower.

So I'm wondering how you got that juice. OK, no, you said 'cause it's not.


Egg OK.

And about 1 tablespoon of skim milk.

And with the nice width with whatever you want to say to get it going like that, OK, and then if we want to be interactive, so dump about 1 Cup of already Mashed potato. Oh, it came out came out perfect as much today, just like it. So we're going to go and just incorporate the egg and the skim milk with the Mashed potato.

Now, do you make like regular mashed potatoes? If you publish, you know it's regularly memories. These are these are going to be a little bit, you know, a little bit more fancier 'cause those mashed potatoes have sour cream and cream cheese and all sorts of goodies in them. And then.


Then

The greater potatoes that are coated with the flower we want to go ahead and mix in OK.

And you want to get your looking for like kind of like a thicker batter, OK?

And then yeah, sorry we're running out of time and then we're going to go.


Then we start now.

He did not produce any Sherman machine. We showed that what ought to do we prepare this summer, we cut.

Summer.

Legacy.

Guinea pig face.


Can you see the special plastic for the for the food?

Is essentially step.

Cousin Cajun on Dewey Cystic everywhere, and it's not possible.

Is a special carpet.

And now we turn off.

This is a math question.

And here we.


Our ingredients as submit.

What's possible two to make with the crab advocate? As a as a donor?

Some problem.

Exactly, no.

And they have since little bit in the center the first line and.

But I want to repeat it to do the same on the side on my side because we start to roll.


Because, at least when you roll, will be easier to to make. And then I start to roll.

Oh yeah, keep the plastic.

And I don't roll with all the plastic, but I keep.

The advice everybody to practice because you know the test is essential.

Something we don't practice.

Then

The plastic around, yeah?

Put in a coffee and I press.

To make the form.

I first.

Strongly.

End.


I'm going to be using £1 of ground beef, get that out of there.

And then we're going to be using one egg.

Also gonna be using a half a Cup of catch up. Now I'm going to estimate guys. Can I do this a lot but measured if you want half a Cup of ketchup.

And a half a Cup of milk.

Again, I'm asking.


Now all we do is take it.

Put it in the pan.

And kind of shape it.

And now.

You want to have your oven heated up to 350.


All right, so here we go, got my meatloaf preheated to 350 degrees and I put it in there for 45 minutes like I said, and then we'll come back with 15 minutes left and throw that extra topping on.

Alright guys, I've been cooking for 45 minutes so now we got 15 minutes left. We have a total hour cook time now remember I'm cooking £1 of beef. If you were cooking a pound and a half or two pounds you'd probably want to cook this for about an hour and 15 minutes to.


Potatoes in boiling water, but it charges that makes the potatoes really soggy. Now what I do stick them in the oven 1st and once it out the oven you just want to cut them in half.

And then we're going to spoon out potatoes.

Into a strainer like this ametist rated. You'll see why in a second, so these really really hot, so be careful. Your hands right? Once you spoon out the last the potato.

And you said.

This is where.

The hard work begins now with you.


The best thing about this dish?


1st I'm going to use some porcini mushrooms, which I need to soak first in some nearly boiling water is gonna leave that on.


Next thing to do is add in a couple of good handfuls of button mushrooms.

And then I'm going to put a bit of time in a couple of sprays and the way to get this off is just to push your finger from the bottom.

All the way up to the top.

And it comes up just like that.

I'm going to study.

And then just cook those mushrooms down. Right now with veggies.


Some.

Masala wine into it and then are porcini mushrooms, which I'm going to chop up.

These smell actually intoxicated, got real Woody natural smells that are real richness to the source.

So that's them short.

Add them into the pan as well.

Give us stuff.

Then we'll put back all vegetables.

And this.


Mushroom wars open the porcini mushrooms into it, so just put a couple.

Good blogs three in that.


Yeah.

A little melted guy.

Gaddam seeds.

And of course, salt.

Mix this well.

Hungry need into a stiff dough? Remember this it has to be a very.


You just.

Do this yeah, all you have to do that and then.

I feel like that in today and then I'm for this one. I'm probably going to order it just because these cabbages are very big, but just like that and from here my grandma always used to trim the outside, it just a little bit just to clean it up.


And rock salt here. And you know a female students to get regular coast.


The rock salt like this.

Sweated a little bit and then you have to make sure you solve every.

You know, because that way is.

Is all evenly insulted, I know.

That and then after 4 hours, you'll flip it like that, OK?


Icon here.

Texture, taste and everything is stallions here you know that's probably one bunch, and then Apple puree.

You know what? You can probably just put it all in a food processor and pulse it all at once. We hang out. This is 1 Apple, one Apple, one Apple, one Apple in this I would say happen after quarter Cup here. Maybe actually.

Yeah, in Ginger I'll probably only use a tablespoon.

Garlic also use probably a little bit more than to ginger, like 2 tablespoons. This is onion puree. OK, I'm going to use 1/4 Cup of this.


Which is fish sauce.

Gotta couple that.

Thank you.

This is Lance fish sauce, OK?

This is some form.


Butter in a heavy saucepan over medium heat for about it.


Sure, I start by preheating the oven to 425.


Spread 1/4 Cup of béchamel sauce onto each slice of bread and then I top it with a slice of ham and two slices of cheese. Then I'll make it on a sheet until the cheese.


This is bubbling and Brown. This will take 10 to 12 minutes. If you're ever in San Francisco, be sure to stop by Tartine and give their crook. 10 try. Another personal favorite. Is there banana cream pie and also their bread now?


All right, now we're going to garys up our casserole dish with some butter. Now I have drained that pasta, so I'm going to go ahead.


OK, now add in some salt and pepper and just start in that salt and pepper.


I go ahead and throw in those eggs. OK, go ahead and start that own in there like that.

Alright.


OK, so now it's going to pour this mixture on top of the cook pasta and I guess you can dump it all in a bowl and then just you know, port in there. I do things backwards sometimes. I don't know why. OK, fine is going to make.


I'm going to pop it into the oven and bake it for about 35 minutes and then outcome this be.


Italian bacon, but it's not smoked. I'm going to saute that over medium heat and a little bit of olive oil until not quite browned almost.


And put in the Feedings.


Strelec so.


Silvies little bit of water.


Put the spring rosin when the cooking oil is at medium heat.

Turn them over often.


We're going to start by making our avocado spread. We're going to one ripe large avocado, and we're going to split it in half. And you want to remove the pit?

I'm going to use a fork and just scrape all that flesh out of the avocado into small bowl.

And this way you're matching it up and removing it at the same time. It's a really simple technique.


Next I'm going to add our onions.


Onions are starting to fry and keep cooking those until they start to Brown up a little bit.


Maximum had the pork.


1/2 teaspoon of Caraway seed.

Going to add 1/4 teaspoon of Paprika.

And we're going to.

Brown this week very well.


This is our version. I've got some garlic there for the amount of I'm gonna use about 400 grams, 500 grams of cooked chickpeas. So I've got about two or three cloves in there, but just it how you want, I'm putting in some red onion. Some people use why I'm using a red and then here I've got a whole load of this is a mix. Actually this is coriander and parsley. You can put one in or you can do. I've done and put.


And I let them simmer in the sauce for an additional 20 minutes or so. Covered and funny. Thing is, I loved spaghetti and meatballs so much as a kid. So when I went to restaurants with my parents, I would always order spaghetti and meatballs and they would cringe. Oh well, I couldn't get enough. Alright so I placed the spaghetti into my pan. I don't like to serve it diner style diner style. They just ladle the soft onto your pasta and they don't completely drain the pasta.


So these small Yukon gold potatoes and take about 1/2 an hour to.


Alright, that's been.

Maybe 20 seconds, and I think that's.


Read all through it just a little bit of sauce like that and tongs are a good way to kind of stir the sauce into it so it's all covered in red.

There's my 3 ounce serving.

It's not that much come on.

Now conservat you got your spaghetti, you put your two meatballs.

On top, a little more sauce with that amazing Basil. Look at that.

OK, now of course if you like me, there's still one more thing to do. A little bit of Fresh Parmesan.

A little fresh parm.


In the tablespoon of olive oil. So I'm going to put the olive oil in here.

All approximates just sauce, you know, but a tablespoon. But the reason that you want to use a generous amount of oil is because the oil helps the lycopene in tomatoes absorb better into your system. It's a good cancer protector.

OK, see the garlic is kind of gold now that's the perfect time to add.


One egg gets added.

And then here's all the rest of this stuff. Very easy. It's a tablespoon of fresh parsley.

A tablespoon of Parmesan. Tablespoon each. It's a half teaspoon of Italian spice. The same one that went into the sauce. A clove of garlic and 1/4 teaspoon of salt.

And of course some fresh pepper to taste.

Alright, so that's all the flavoring for the meatballs were going to. You have to stir this before you add the meat because it's much better as much better way to incorporate all the flavors and everything. So it's mixed in evenly so there.


Right here that goes in.

OK, simple, now we're going to make some meatballs.

Now I'd like to use gloves, but.

You know I forgot my gloves again. I don't know how that happens. Every time I make a video I forget my gloves.

Anybody anybody?

Thank you.

Thank you.

OK, you can do this by hand. I do it because I don't want to keep soaking my hands in water and running them out, but.

Just easier, OK?

So now we're going to combine all this sauce is bubbling nicely, going to combine all this you have to do it by hand and don't overdo it. You just kind of fold underneath.

And like that and kind of squeeze it until you see it. That's fairly well incorporated.

And I'm gonna show you my trick forth. This recipe serves four people, two meatballs each. So we're going to be making eight meatballs. OK, here's my little trick.

You take the mixture once it's all mixed up like that. It looks pretty good.

OK.


Actually is going to make 2 meatballs. OK so you just make the meatballs and these are about 2 inches across. And what I do is I put the meatballs on a plate or something and I want to dump them all in the sauce at the same time so there's one.

But a 2 inch 2 inches.

So you shape all the meatballs first.

And then we're going to drop them into the sauce. And then there's two reasons why these meatballs are so soft. One is because we're using a fresh bread crumbs and not dried, and the other is 'cause they're going to cook in the sauce. And that just makes them taste better and makes them super super soft.

So let me finish up these.

8 meatballs in with the put it in the sauce.

OK, last meatball. Here it is didn't take very long. Now here's my 8 meatballs.


You need 2 tablespoons of rice vinegar.

2 teaspoon of sugar.

And 2:30 spoons


With the plastic wrap so that the right won't stick onto the bamboo sushi romance.


I cut the roll into six pieces.

Make sure you let the knife when the right starts to stick onto your knife. Don't push and pull to cut.

We both *** ****.


Let me tell ya, it's probably depressed to soy sauce is amazing, so you will need 3 tablespoons of the sample itself, 1 tablespoon of socket and 1 tablespoon of nearing season the rice wine, but you don't have a soccer. You can use red wine. Actually, dry red wine will work right on the brick open source as well. 2 tablespoons of sugar. 1 tablespoon of good qualities in turmoil and former teaspoon of salt.

In Kuala teaspoon of black pepper and half tablespoon of sesame seeds. But I wanna make sure the sources all corporated together.


If you don't want to use a blend of beef, pork, and veal, you can use beef by itself and they will be delicious as well. Here I have one slice of bread that I placed in my food processor and I added it to my beef. You can just break it up with your fingers. I threw in some parsley fresh garlic. I didn't use onions since the sauce already has onions I do it has garlic too, but you can never have enough garlic.


To moisten things up a bit, alittle bit of chili powder. I like the kick it gives.

Lots of Parmesan cheese and make sure to see them as well with salt and pepper.

And now I did mention earlier that spaghetti and meatballs was my favorite childhood dish. I used to make it all the time by myself while I watch Nickelodeon. If you're wondering how I made it back then. 2 words chef Boyardee Manhunt Truth or dare monopoly pool, Marco Polo, Doug and Rugrats. There was just no time for cooking when I was a kid. To all my young viewers making all of these recipes. You guys seriously rock already know? Flavoring mix the meat until everything is in corpus.


Keep aside for 15 minutes, at least until they.


Garden masala

dry mango powder.

A little whole coriander seeds you can crush them as well. And of course salt.


Mix this again.

So you guys are stuffing ready a little variation to this?


Into 2.

Pick one portion, hold it like this on your path.

And now we start rolling it from one end to the other end to form a cone.

This is how we form a code.

Press the edge a bit so that the stuffing is well sealed inside.

Now go Cole ready.


Take a little stuffing and stuff it well.

Press it a bit.

And using a little water seal these edges.


Of olive oil.

Scan to add a little bit of creaminess and we're going to season it with just a pinch of salt.

I'm going to give this a quick stir. I'm going to set it aside and neck.


Over the top of the cooling rack and once this is in the oven, it's going to make a perfect bacon slice. It's going to be crispy. You're not going to have all that excess oil since it's going to drip down to the bottom and make sure to align it with the foil in the bottom. It's going to collect all the fat, and that's going to have super easy cleanup. Just throw the foil away in the garbage so and pop this into the oven. It's gonna take about 10.


My eggs and bacon are finishing up. Meanwhile, we're going to start assembling the sandwich, so we need to slice her tomatoes into nice thin slice.


Inside, so we're going to spread to one side with the avocado spread that we prepared earlier, and I like to add a lot of Ocado. It'll absolutely love it in my sandwiches, and I want to get a bite of it every single bite.

For that, and then on the other side, we're going to add just a touch of olive oil, mayonnaise, and I like to use this olive oil mayonnaise. I think it has better flavor than just regular plain old mayonnaise spread a little bit and you can add more or less.


Greens over the top of our avocado spread.

Just lightly press them in.

And then over our lettuce, we're going to add our tomatoes.

And this way the tomatoes aren't going to.


Leni, these little mini tubes, the official pasta shape of minestrone, and I know it.


Point I'm going to add some minced garlic a good amount. I think I'd like 4 cloves worth alright. We don't want to Brown that of course, so stir that in and just cook that for about a minute, alright?


About a minute we're going to dump in our chicken broth and some water and one.


Pods alright, just like showing a pee, so I did that and I had about just over a Cup of cranberry beans. Also known Asia.


Some chopped cabbage very classic minestrone ingredient. I'm going to spice it up a little bit with some red pepper flakes, some dry Italian herbs, and a big pinch of salt. Or I'm going to give that Esther.


I'm going to add my pasta to the sauce.

And I am going to stir.

Everything in together.

And the reason I didn't make the whole box of pasta, I only did 3/4 of the box is because I want there to be enough.


Right, so goes the lid. And yeah, let's give it some whirly action.

Right, so with the mixture all done, it should.


But it's kind of come up. I'm just stuff in a loaded salad in there first of all.

Tuck in in the file file was just sitting in like that and I'm going to ram a lot more salad in there as well right on top of it. Like this crime it right in there all my goodness.

And then finish it with a cheeky drizzle of sweet chilli sauce. Oh my goodness, I want to put that in my mouth right away.


I'm rolling this dough out into a 12 inch pizza base.

After ruling out the pizza, do initially.


A period, some tomatoes, roughly about 300 grams.

Salt to taste. A dash of Chili Flakes and oregano. Finely chopped garlic cloves.

The sauce is reduced by half and is now completely cooked, so it's time to just.


Very very funny. That is very important. This is our lovely green car.


So hit the oil.

Fried, chopped again.


Now I've added baby call this is fire boy.

The few capsicum

Let me add a few spring at least in the beginning and later on said games a little colorful.

Nice.


Add the Curry face around 2 tablespoons.

It's to your liking.

So take this book. OK, so fright again.


You can add very little size. You know why I'm talking like this. It'll market maybe were ideas of.

Sound like very dark in color.


So very little oil fry.

If you could build seats and allow them to cook for awhile.


A baking powder.

This will help them on their way when they're cooking. Some people put flower in. Now I'm not using flower today. Some people use baking soda entirely up to you. I'm gonna add a little more splash of.

Oil again, a lot of people don't put any oil and they might just add a little water we don't want us to be too well. I mean, we're not making hummus Here. 'cause I make these shapes and then.

Fly them off once again.

Widget up cinnamon.


We're going to Mount that.

With.

One medium onion, finely chopped. So I'm gonna put that in there.

And.

You're going to start occasionally for about 5 minutes. OK, so it's been 5 minutes.


Array.

Recipe

and then we're also going to add 1 Cup of heavy cream.

Stir that in all the ingredients together.


Salt.

Or more? I mean, it depends how salty you like your foods. It's all a matter of preference.

1/4 teaspoon of black pepper or more if you like again.

And then.

Where the last ingredient, which is Tabasco, I'm going to add about 3 drops.

You can add more as much as you like, you can just, you know, put it in, and then you try it and you see how it is.


What is roasted coriander seeds?

And roasted fennel seeds will take them on a chopping board and will crush them lightly.

With the help of a rolling pin, I'll put it in a bowl.


Let's take a nonstick pan. Put it on the flame, allowed some oil to the pan. Once the oil is hot, will add some cumin seeds to the pan.

Now the oil is hot and the cumin seeds have started correctly. I'll add the chopped Ginger. It gives a wonderful flavor to the samosa. The same time I'll add some chopped green chilies if you don't want to make it very spicy you can.


Now the Ginger has become Brown at the boiled potatoes. Same time will add the green piece.

And mix it properly. Reduce the flame so that the khuman seeds do not burn. OK now the potatoes and green peas have.


Chili powder

turmeric powder.

Jack Purcell to make it tangki.

Let's add some salt.

The ground spice mix.

A bit of Garam Masala.

And let's mix it once again.


Abortions because we have to make many samosas.

Now let's roll this into a ball.

Play some oil.

We are not applying any flower because if you apply any flower to the data it will spoil. The frying oil will roll the para into oblong shape should not be very thick. What we're going to do is we're going to cut this.


The samosas the oil shouldn't be very hot should be medium hot an always fry. The samosas on medium heat. The heat should not be very high, otherwise the samosas will become Brown and they will remain raw. From inside samosas are nice Golden Brown. Let's drain them onto an absorbent paper.


I'm just going to pour the milk into there.

So now I'm going to put the spring onions into the milk so the time that comes to the boil.

That's ready to go.


Ha ha.


The tomato into quarters.

Scoop at the seeds with a spoon.

Chop the flesh quite finely.

And add to the bowl.


It's.


Just look at that. I think the speeds are just speaks for itself. I'm just going to slice it up now because I just don't want to talk anymore. I want to eat this pizza.


To the pan.

Heat up for a few seconds.

Few seconds.


Cooking, I'm going to add my onion.

My Ginger.

My shredded carrots.

And my Curry powder.

It calls for 2 tablespoons, but I'm going to add.

I'm just gonna eyeball it.

Probably about 2 teaspoons instead.

Smells so good.


Little and we're going to bring that to the boil and let it boil for about 15 to 20 minutes, at which point we can take a piece out. Test to see if it's cooked properly. The way you take it out, give it a bit of a press with your finger, and if it sort of switches up, you know it's ready to go.

So it will start boiling this and I'll show you.


To do is just matching up with potato masher.

We got rid of all the big lump.


So we're going to throw in about a tablespoon of butter.

Excess of that.

And we're just going to stir that through until it's all melted through.

Season with salt and pepper.

I understood that through to component.

Now at this point.

You can add some garlic if you want.


Little bit of cream fresh.

Dijon mustard

We've got some lovely Greer that we've already grated, so good handful of that in there.

It's going to mix that to combine, so this is our béchamel replacement.

That's all combined. Now we don't really need to season that.


Butter into a medium pan.

Soon as that starts to bubble up.

I'm going to pop our sandwich straight in.


Now pop the Red Onion into a bowl together with the spices.

And then rub them all together.

As nice spices have covered, the, uh.


And I take your pita breads and cut them open.

And then cook them into three quarter inch triangles.


And then put the olive oil and the balsamic vinegar into a small bowl and mix those together too.


Peter grants your lettuce. In fact, all the ingredients.

And add an E, lemon juice, garlic and salt and the olive oil and Balsamic Vinegar.

Trust a whole lot.


That's some fresh parsley.

In some black pepper, let's go mix again.

OK.


Already made before with the fight Tablespoon Olive Oil. 1 tablespoon red wine vinegar. Alpha Tablespoon garlic powder half teaspoon Oregon and half teaspoon of black pepper. Anargha teaspoon salt. OK, let's go mix little burn now we put on him.


So with the ingredients in it past them.

I like this kind of person because this is coming with so many color drained from the cucumbers, black, from the Oliver. Read from the tomato is very good, OK?


Bachelor or wooden spoon.

And go ahead and add the rest of the bread flour.

And we're going to mix it well.

Go ahead and dump the whole thing onto your workspace to start needing.

And take out all of the good.

Dough and start kneading.

I like to just fold it and press it down for the impressive down and there is no correct way you can do it the way you want to, but this is how I do it. You're going to go ahead and need this for about 6 to 8 minutes or until it's incorporated evenly.

If you.


Isn't it?

OK, we're going to go ahead and get a clean bowl and spray oil. Or you can dab it oil onto a napkin and.


OK, so after 30 minutes or rising you're going to take a pan and Preheat it on medium high.

You're going to go ahead and Pat the.

Flatten dough with water and place it on the pan.

On if you don't have a nonstick pan, make sure you grease the pan before putting the dough down.

You're going to cook each side about two to three minutes on each side, and then you'll notice that there's going to be bubbles that comes up, and then you'll know to start flipping just as if you were making pancake.

So if you can see there's a bubble actually forming or starting to form on the dough.

And it's going to be about a minute to flip it over to the other side.

OK, so I've when I had an flipped on both sides and then. So if you notice there is a.


Now he depends.

An ad.

Butter or ghee.

Yeah, the guy is hot, so I'm going to add you mean?

Fresh coriander

in.

I mean.

No problem for three to four minutes.


I'm going to check.


Turn off water. I'm going to mix.

All the spices in the water.

Here my doll Mcnee Masala.

Red chili powder.

Powder.

And Turmeric

mix it really well.

You gonna make the spices and water so.

Spice doesn't get burned.


This mixture.

Keep stirring so it doesn't burn.

And cover it for about 2 to 3 minutes.

2 minutes.

Now the gravy is ready. I'm going to add the.

Mix it really well.

And bring it to a boil.


And I'm going to use some cilantro.


Can being product will work in this alright when that comes up to a simmer, I'm going to turn my heat down to medium low and I'm just going to simmer that until those cranberry beans are tender. It's going to take about four.


All right, you can use the stems and the leaves for the stems. Simply slice across like that and sort of a small dice for the leaves. I usually just roll 'em up roughly chop am I go one way, then it kind of goes the other. There's no wrong way to slice which charge, so relax. OK, so my greens are prepped again. Make sure those are thoroughly thoroughly rinsed. We're going to go back over to our soup pot.


Water here.


So guys, I put my my dough in a flower surface and I'm just going to roll it out. You can do this with a rolling pin or with your hands.

And I'm going to format like.

Lightning rectangle or so.

Going to cut this.

In in 2224 squares.

I'm just going to fix.


I'm gonna cut this in in squares. I'm just going to call my dough in half.

And then I'm going to cut them in half again.

In half, updating the other side.

And just color again by the sun.

Until you get 9 squares.


In a 13 by by 9 inch.

Square pan that already have done some already.

So I agree with this.


Each of them with melted butter and we're going to sprinkle them with Italian seasoning.

Just brush them with melted butter.

Are you going to sprinkle some Italian seasoning? This is just my own that I mean.

You can put as much or as little as.


Heat your oil on low heat.

The temperature should not be very high at this point of time.

Gently add your samosas.

Frighten low, medium heat and after 5 minutes you can increase the temperature on the medium heat and keep trying.

It will take about 12 to 15 minutes to get the nice Brown Golden color.


Chop

all the veggie. There we go.


The laptop forget the jalapeno.

And you want to cook these veggies at least four 1015 minutes? You wanna get him nice and Karma lies. You want the jalapeno to get soft and Brown. All the.


Now we roll the bacon around the dog. Very simple.

There we go.

There it is. The bacon wrapped hot.


Have a hot dog, bacon wrapped hotdog nice and Brown.


That cause.

And cook it until it's Golden Brown.


Just put some fresh Basil leaves on top.

Very simple pizza guys, but very, very.


Add some more water.

Mix it.

Meeting will take about 7 to 8.


Turn in the bank.

Add cumin seeds.

Coriander seeds


Job Ginger.

Throwing some green chilies.

After 30 seconds, add chopped onion.

Give it a quick stir.

Keep studying.


Mix it all together nicely.

Now add some frozen peas.

Salty.

Keep studying.

After 1 1/2 minute add black salt.


It's about 2 tablespoons of flour.

This damn bottle.

Flower taste out of here.

Let me get this down and I'll be right back.


Will it this summer? I don't know.

20 minutes maybe.


So here they go.

We want them to roast from pop and Crackle.

Is a favorite, yeah?


And we love.

This lamb is got bone in you can do is fill it if you want.


You think I'm ready to serve?


Finish this also.

I got maybe a teaspoon of fresh Rosemary.

And I'm just perfume it just a bit.

Yeah, I like her.

I'm bored, I smell good.

Turn it down pretty low.

And then I put the lid partially on.

I got reduced just a little bit.


Saltier to me, I don't know. I'm weird. So yeah, and it's done. You're basically just warming your clams. Annuar chatter is done. It's Super.


Trying to lightly oil a 9 by 13 Glass Baking Dish.

Some vegetable oil.

And we're going to layer the bread with ham and cheese and then put an egg mixture over top and then put it in the refrigerator for.


Tablespoons of Dijon Mustard.

And two cups of 2% milk or half and half cream.

And a teaspoon of salt.

Twist that altogether.


I'm just going to Layer 6 pieces of the toast.

And you can kind of squish it in if you have to.


Another Cup of cheese. So on top of that, now I'll be using the grated cheddar.

And now I'll layer on the last six slices of bread.


Add some fresh chili is totally optional as to how much you put in. I put in about.


So just adding our.

Lentils.

Along with.

Ginger and garlic.

And we'll keep it on high heat as soon as there is one vessel built.


Two more cups of water.

And if you're making it on a part, you can see merit for at least half a half an hour and.

See my temper half an hour until the lentils are completely tender and I'm going to add 3 teaspoons of salt. Teaspoon turmeric.

As for taste, red chili powder.

Who won?


Into a cloth. Nice clean cloth purposes. This is to extract as much moisture out of the potato as you can.

This is quite important for.

The potato to bind, and it's also getting some of the starch out of it. You'll see it just pour straight out of it and get it as dry as possible. Very important for them.


This can go into our mix here.

Imitate cooked Mashed potato.

In with some flower 'cause I'm going to make a.


Difference is how you finish it afterwards. Put salt in there for little bit of a little bit of white pepper.

You'll flavor next. We have the milk.

We've got to make a battery out of this, so don't add it all in at once. I just go about half.

We can start that around, get the consistency you want.

The last Milky put in the ticker of a pancake. You're going to make is going to make a nice batter like anybody. You just gotta let it sit for little while. Sit for about 20 minutes and come back and get your pan going and you're ready to cook.