Сheerful chef

🍽️ Start your night with delicious garlic bread and build-your-own chicken fajitas, and end with Nutella pie. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Cheesy Garlic Bread Ingredients 1 ciabatta loaf, split in half 2 garlic cloves, finely chopped 1 tbsp parsley, chopped 80g butter, softened 6 slices monterey jack 125g monterey jack, grated Steps 1. Open the oven to 200c. 2. Mix butter, garlic and parsley in a small bowl and spread over the cut side of each ciabatta half. Cover with cheese and cook for 5 minutes. Serve immediately. Chicken fajitas Ingredients 1 small chicken approx 1.3kg 3 peppers- red, yellow & green 1 red onion, sliced 4 tbsp fajita seasoning mix To serve: 12 small tortilla wraps Guacamole Sour cream Cheddar, grated Coriander Lime wedges Steps 1. Bring the oven to 180c. 2. Place the chicken in the tube pan. Spread the jelly inside the mold. Sprinkle half of the seasoning over the vegetables and rub the rest over the chicken with a little oil. 3. Bake for 1 hour 15 minutes or until chicken and vegetables are done. 4. Cut chicken onto tortilla and top with veggies, guacamole, sour cream, and cheddar cheese. Finally, sprinkle with cilantro and some lime juice. Nutella Pie Ingredients 2 packs ready made shortcrust pastry 150g Nutella Steps 1. Set the oven to 160c. 2. Line the bottom of a 20 cm cake tin with parchment. Roll out the dough packets and, using a 2-inch cookie cutter, roll as many circles from the two packets of dough as possible. Use a knife to spread ½ teaspoon Nutella on each circle, then fold into a semicircle and clip the ends together. Place in pan, turn upside down. Repeat with all the circles and Nutella and arrange them in a circle. Bake for 2025 minutes until the cake is golden brown. 3. Transfer to a serving plate and serve hot. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

It is perfect for either lunch or dinner and the kids are guaranteed to clean their plate. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients For the pasta: 150g spinach 2 eggs 1 egg yolk 1 tsp salt 300g 00 flour For the pesto: 100g basil 80g pine nuts, toasted, + 20 grams to top 50g Parmesan, roughly chopped 1 clove garlic, roughly chopped 3 tbsp extra olive oil 1/2 tsp salt For the filling: 30g butter 1 medium onion, finely chopped 1 large celery stalk, finely chopped 1 leek, white park only, finely chopped 3 courgettes, grated 1/2 tsp salt 1 tsp freshly ground black pepper 600g spinach 125g mozzarella, torn For the béchamel: 80g butter 80g plain flour 1L milk 50g Parmesan, finely grated Good grate of fresh nutmeg To assemble: 12 fresh spinach lasagne sheets, blanched for 3 minutes in salted water 25g Parmesan Steps 1. Prepare the pasta: Place the spinach in a large saucepan over medium heat. Add 100 ml of water and cover until the spinach is tender. Stir well, then remove from heat and drain. Place the spinach on a clean kitchen towel and use it to squeeze out as much water as possible. Let cool for a few minutes then grind to a paste in a food processor. Add the eggs (make sure the spinach isn't hot or it will get crushed!) and salt, make a paste, then add the flour and mix until combined. Pour the dough onto a clean surface and knead for 5 minutes until you get a smooth dough. Wrap dough tightly in cling film and refrigerate for 30 minutes. 2. Preparing the pesto: Place the basil, toasted pine nuts, Parmesan cheese, garlic, olive oil, and salt in the small bowl of a food processor and blend until smooth. Transfer to a bowl or jar and cover in the refrigerator until you're ready to assemble the lasagna. 3. Prepare the vegetable stuffing: Melt butter in a large saucepan, then add the onions, celery, and leeks and cook for 5 minutes until they start to soften. Add the zucchini, black pepper, and salt and cook until the zucchini is tender and the water has evaporated. Add the spinach to the pan, in batches if needed, until all are wilted. Stir and remove from heat. Let cool. 4. Pasta roll: Divide the pasta into 4 pieces. Working with one at a time, while the rest is covered with cling film or a damp (not wet) kitchen towel, roll the noodles through the rolling pin to the widest place. Fold it in half and repeat it six times. This ensures smooth and silky pasta. After six reps, lower the machine to one level and roll the pasta. Continue reducing the pasta setting after each roll until the pasta is 1 ml thick. Next, lightly sprinkle with semolina and leave on a smooth surface or hang on a pasta rack while repeating to create enough pasta sheets to stack four full layers of lasagna in your baking dish. Freeze the leftover dough for next time. 5. Preparing Béchamel: Melt butter in a large saucepan, then add flour and cook for 2 minutes. Turn off the heat while whisking the milk gradually until smooth. Return to heat and cook, stirring with a whisk until sauce thickens. Add parmesan and a large grated nutmeg and stir until cheese is melted. Then remove it from the heat. 6. Assembling lasagne: Preheat oven to 200C / 180C fan. Mix vegetables and pesto. Stir in small pieces of mozzarella. 7. Wipe the inside of the dish with olive oil. Place 1/4 of the pesto mixture on a plate and spread evenly. Pour over a fifth of the béchamel and spread out, then cover the lasagna sheets on top of each other, cutting to size if needed. Repeat with the vegetables, béchamel, and lasagna sheets, finishing with a lasagne layer and the last quarter of béchamel. Spread over the top, then sprinkle with the remaining mozzarella and pine nuts, and grate the remaining Parmesan. Bake for 35 minutes or until the top is nicely colored and the sauce is bubbly. Flip halfway so that the crust is evenly colored. Let stand 45 minutes before serving warm rather than hot. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 1 piece mozzarella: Oil for frying 1 burger bun 2 cheese slices 1 hash brown Ketchup, to serve Batter: 2 eggs Milk Salt Pepper Wheat flour Steps 1. Cut the mozzarella in half, dip the pieces in the flour and cover them with breadcrumbs. 2. Put in the freezer and let stand for about 4 hours. 3. Heat oil to 180°C and fry until the surface turns golden. 4. Clean off excess mozzarella oil and gather over hamburger with cheese, hash browns and ketchup to serve. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

🍗This juicy and crunchy chicken is both delicious and simple. You're guaranteed to impress dinner guests of all ages. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 1 pack chicken thighs and drumsticks 1 pot buttermilk/yoghurt 1 tablespoon Dijon mustard 1 teaspoon each of salt and pepper 1 teaspoon cayenne pepper + any dried herbs you like 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon baking powder 2 cups flour 2 eggs, beaten 1 large bag Doritos, bashed up Vegetable oil for frying Steps 1. The day before, mix buttermilk with mustard, salt and pepper, dried herbs and cayenne pepper in a large bowl. Add the chicken pieces and coat thoroughly. To marinate. 2. When you are ready to cook, heat your oil to 165c. While boiling, mix flour, baking powder, onion powder and garlic powder in a shallow dish. Shake the excess buttermilk off the chicken and mix with the prepared flour. Then roll in eggs and finally roll the Doritos. 3. Fry until golden brown for about 15 minutes per piece, then drain on paper towels. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

🍞 This soft and fluffy dough encased in a crunchy crust is perfect alongside any soup, or it is great for making a hearty sandwich. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Dough 650g Strong white bread flour 7g Fast action yeast 1 1/2 Teaspoons fine sea salt 1 ½ Teaspoons golden caster sugar 410ml Warm water 15ml Sesame oil Vegetable oil, for the bowl Crackle Tiger Topping 90g Rice flour 7g Fast action yeast 1/4 Teaspoon fine sea salt 1 Teaspoon Golden caster sugar 2 Teaspoons Sesame oil 90ml Warm water Steps Dough 1. Put the dough into the bowl of a stand mixer fitted with a beater hook. Add sugar, yeast, and salt. Gradually add the water and oil, at a slow speed. Once combined, increase speed to medium/high and let stand for 10 minutes to knead. Then put the dough out on a flat surface and knead 23 times by hand, at this stage you will have a smooth and elastic dough. Lightly oil a large mixing bowl, place the dough in the bowl, cover with a clean kitchen towel and leave in a warm place for about 1 hour or until the dough has doubled in size. 2. Once the dough has risen, place it face down on a lightly kneaded surface, weigh and divide it in half. Take your first piece of dough and knead it three to five times. Shape the dough into an oval as much as possible, leaving the top smooth. Repeat with the second piece of dough. Lightly flour two baking sheets lined with baking paper, placing loaves on top of each. Cover loosely with lightly oiled cling film and let stand for another 45 minutes or until double in size again. Crackle Topping 1. Set the oven to 200 degrees. 2. Put all the filling ingredients in a small bowl until you have a thick paste, then let stand for 5 minutes. If you need to add a little more water to thicken the dough, you can do so. 3. Gently spread the mixture over the bread with a spatula or brush, taking care not to tear the dough. Spray water on the bottom of the oven just before cooking. Place the baking tray in the center of the oven and bake for 30-35 minutes. 4. Watch the bread after 20 minutes, it may not take long depending on the capacity of your oven. 5. When cooked, it should have a nice golden crust and light when taken out, let cool completely before slicing. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 650g floury potatoes 3 garlic gloves, crushed 500ml milk 3 tbsp creme fraiche 1 tsp wholegrain mustard 1/2 tsp ground nutmeg 5g sage leaves 250g round of camembert cheese 2 x 500g blocks puff pastry 1 egg, beaten Steps 1. Preheat oven to 200 C. 2. Cut the potatoes into small pieces, then put in the pot with the milk, crushed garlic and nutmeg. Bring to a boil and cook the potatoes for about 2 minutes until they begin to soften but retain their shape. Drain the potatoes and garlic and add to the bowl with fresh cream, mustard and a little seasoning. Chiffonade fresh sage; Take 3 stacked sage leaves, then roll them up in a spiral, holding the sage leaf in one hand, using a knife to cut strips. Repeat with all the leaves, then add them to your potatoes. Let the potatoes cool. 3. Take a block of puff pastry and spread it on a piece of parchment, do the same with the second block but make sure it's a bit larger. Refrigerate them for 10 minutes. 4. Assemble your cake: Take a small cookie sheet and place it on a large, paper-lined baking sheet underneath. Place 2/3 of the potato balls in a circle in the center of the dough. Place the metal pellet in the center of the potato. Coat the remaining potatoes with cheese. Use egg wash to make a circle around the edge of the potato. Take the second large sheet of dough and, using parchment paper, cover the potatoes and cheese. Make sure there are no air pockets or wrinkles in the dough, then smooth the sides and press down to seal with the egg-washed dough underneath. Use a sharp knife to cut the excess cake in a circle, leaving a 2cm border. Use a fork to seal the edges. Then, using the back of a sharp knife, create a spiral pattern on the top of the dome. Wash eggs everywhere. 5. Bake in the center of the oven for 30 minutes until the cake is open and golden. Serve immediately. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

Kievs have never been easier. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 50g butter, softened 2 tbsp finely chopped parsley 2 garlic cloves, finely grated 2 large chicken breasts 50g plain flour 2 eggs, beaten 100g breadcrumbs Steps 1.In a small bowl mix together the butter, parsley and garlic with a good pinch of salt. Shape into a log then refrigerate for 20 minutes to firm up. 2.Make an incision into each chicken breast across the centre, making sure you don’t cut all the way through- you just want to make a pocket to fit the butter inside. 3.Once the butter has chilled, cut into rounds and stuff inside each breast, trying to enclose as neatly as possible. Dip each breast into a shallow bowl filled with the flour, then into another bowl filled with the egg, and finally into a third bowl filled with the breadcrumbs. Repeat the process again- this will make a double seal to ensure the butter doesn’t leak out when cooking and also make it extra crispy. Place in the fridge to chill for 30 minutes. 4.Preheat the oven to 160c 5.When ready to cook, heat a frying pan with a shallow layer of vegetable oil over a medium heat. Cook the kievs for a couple of minutes per side or until nicely golden all over before transferring to a baking tray and baking for 20 minutes. Serve right away. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

Perfect for a hearty Sunday lunch or dinner, these will be sure to go down a treat with anyone 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Classic beef Pasties 450g plain flour 125g butter 2 yolks 125ml cold water Filling 400g potatoes 1 onion 150g swede 400g beef skirt 1 tbsp plain flour 35g butter 1 egg, beaten Steps Classic beef Pasties 1. To make the cake batter, put the flour, butter, egg yolks and a pinch of salt in a food processor and process until the mixture becomes crumbly. 2. Add water slowly until a paste appears, you may not need to drain all the water. 3. Wrap the dough in cling film and let it rest in the refrigerator for one hour. Filling 1. To prepare the filling, peel and cut the potatoes, onions and rutabaga into 1cm dice and place in a medium bowl. 2. Cut the beef into similarly sized pieces and place them in a bowl. 3. Then, mix in the flour and set aside. 4. Set the oven to 180c. 5. After resting, divide the dough into 6 equal-sized balls. Roll each piece to about 25cm in diameter, then use a flat sheet as a mold to make sure each piece is even and straight. 6. Divide the filling between each plate of dough, overlapping the filling in half of the circle and leaving some space around the edge. Spread and sprinkle with butter then use the beaten egg to beat around the edge of each circle. 7. Fold each core in half to wrap, then fold the edges to seal, you can twist, break or use a fork. Whip with the rest of the beaten egg then uses a small sharp knife to make a steam hole in the middle. 8. Place the pasta on a parchment-lined baking sheet (you may need two) and bake for 45 minutes or until golden brown and the top is toasted. 9. Let cool for 5 minutes before lacing. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Cannoli Shells 8 gyoza wrappers 1 egg white Vegetable oil, for frying 50g coffee flavoured dark chocolate Filling & Garnish 250g ricotta 125ml double cream 75g mascarpone 35g icing sugar 2 tsp instant coffee, dissolved in tsp boiling water 2 tsp marsala Cocoa powder Icing sugar Steps Cannoli 1. Fill a deep pan or deep fryer with vegetable oil and heat to 190c. 2. Take a sheet of gyoza and wrap it around a metal cannoli tube, using some egg whites to stick. Repeat until you have 8. In batches, carefully lower the tubes into the hot oil and fry for 12 minutes or until fully golden and pop and blow bubbles. Remove spoon or tongs, drain and cool on absorbent paper. Once cool enough to handle, carefully remove the metal tubes. 3. Melt the coffee chocolate and pour into a small ramekin. Dip each end of the cannoli tube into the melted chocolate just enough to coat the edges. Place on a wire stand. Filling and Filling 1.To prepare the filling, place the ricotta, double cream, mascarpone and icing sugar in a bowl and beat with a whisk until thickened. You need the mixture to be very thick at this point because the liquid you add next will loosen it up. Pour in the coffee and marsala and mix again. Transfer this mixture to a piping bag fitted with a star tip. 2. Fill each tube with ricotta, making sure to reach the center of the tube. 3. Garnish with powdered sugar, sifted cocoa powder, or a mixture of both. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

🧆🔥 These juicy and tender meatballs tossed in a sweet glaze are ideal for lunch or dinner, or as a side dish. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Meatballs 250g/ 9oz pork mince 25g/ 1oz breadcrumbs 1 spring onion/ scallion 1 tsp ginger, finely grated 1 tsp garlic, finely grated Glaze 50ml/ 3 tbsp soy 50ml/ 3 tbsp honey 1 tbsp sesame oil 1 tbsp rice wine vinegar 1 tsp ginger, finely grated 1 tsp garlic, finely grated ½ tsp cornflour/cornstarch 1 spring onion/scallion, finely sliced 1 tsp sesame seeds, toasted Steps Meatballs In a medium sized bowl mix together all the meatball ingredients. Using wet hands, shape the mix into 16 equal sized balls. Shallow fry in a large saucepan with a little sesame oil until browned and cooked through. Glaze 1.Place all sauce ingredients except cornstarch in a small saucepan and cook for 3-4 minutes or until sauce is thickened and reduced. In a small bowl, whisk the blueberries/cornstarch with 1 teaspoon of cold water, then place in the pan. Simmer for another minute, the sauce will be thicker at this point. 2.Remove from heat and pour over meatballs, drizzling with sauce. 3.Transfer to a serving plate or bowl, then sprinkle with sesame seeds and scallions/scallions, and serve with a cocktail stick or toothpick for ease of taste. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

Perfect for BBQs, lunch and dinner, our simple and easy Prawns recipe will leave you feeling refreshed. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Bloody Mary Dip 2 tablespoons tomato passata ½ tablespoon ketchup 5 dashes Worcestershire sauce 5 dashes Tabasco 2 teaspoons vodka Salt & pepper Celery salt (optional for rim of glass or fresh celery?) Half a lemon juice Prawns 12 King prawns, peeled, tail on, deveined 2 tablespoons rice flour 1 teaspoon chilli powder 1 teaspoon salt 6 tablespoons coconut milk 40g Desiccated coconut (unsweetened) 25g Panko breadcrumbs Vegetable oil for shallow frying Steps Bloody Mary Dip Combine all ingredients and mix well. Check to season and adjust if necessary. Store in the refrigerator until the shrimp are fried and ready to serve. Shrimp 1. In a bowl, mix all ingredients to form a smooth paste. Let stand for 10 minutes. Meanwhile, heat oil to 160*c in a wide bottom pan. 2. Check that the shrimp has been cleaned well, then pat dry with a paper towel. In another shallow bowl/plate, mix panko and coconut. 3. When the shrimp have rested and thickened slightly, dip each shrimp in the batter (not the tail) and coat evenly. Switch to panko/coconut mixture and coat evenly with breadcrumbs. 4. Gently dip each shrimp in the hot oil and fry for about a minute on each side until golden brown. Drain on paper towels and serve immediately with the Bloody Mary dip. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

Perfect for breakfast, lunch, brunch or dinner, this simple and easy dish will be a hit with everyone of all ages. It is crunchy, cheesy and most importantly delicious. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Bechamel 15g butter 15g plain flour ¼ teaspoon mustard powder 150ml whole milk 20g Gruyere cheese, grated Salt & black pepper Sandwich 4 slices sourdough or thick sliced white bread ½ - 1tbs dijon mustard 4-6 slices ham - thinly sliced 25g Gruyere cheese, grated 25g Emmental, grated 20g butter 2 eggs Chives/parsley to garnish Steps Bechamel 1. In a saucepan, melt butter over medium heat and when ready, add flour and mustard powder. Mix well to form a roux and cook for about a minute or so. 2. Slowly add in some milk, stirring/beating until smooth and free of lumps. Continue adding the remaining milk until the sauce is smooth. 3. Remove from heat and add grated cheese, mix well and season with salt and pepper to taste. Save for later. Sandwich 1. In a small bowl, mix the two cheeses and set some cheese aside until done. Spread a thin layer of mustard on each slice of bread. On the base, add a teaspoon of béchamel, then layer the ham and two cheeses. Close the lid, turn the mustard upside down and press gently. 2. In a skillet, melt half the butter over medium heat, then carefully place your sandwich in the pan. Bake lightly for 23 minutes on each side, adding remaining cookie cutters when flipping. Bake until lightly golden and cheese begins to melt. 3. Transfer the sandwiches to a baking tray and into the oven for 5 minutes (180 * c). While frying your eggs in a little butter or tasteless oil. 4. Take the sandwich out of the oven then cover it with a béchamel and a small pinch of cheese, it doesn't matter if it melts on the edge! Put it under the grill and watch it so it doesn't burn, we want the cake to slightly brown and the cheese bubbly, now put it on a plate and cover with fried eggs. Sprinkle with some chopped chives for garnish and serve on a plate. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

This quick, simple and easy recipe is perfect for a BBQ, lunch or dinner. 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Tartare Sauce: 6 tablespoons mayonnaise 8 cornichons, drained and roughly diced 1 heaped tablespoon capers, drained and roughly chopped 1 dchalion shallot, finely chopped Juice of ½ a lemon 1 tablespoon parsley, chopped ½ tablespoon dill, chopped Salt and pepper to taste Fish: 600g cod loin, skinned 2 medium sized eggs 1 tablespoon mayonnaise ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon mustard powder (optional) 2 heaped tablespoons plain flour 100g fresh breadcrumbs ¼ teaspoon salt ¼ teaspoon pepper Vegetable oil Mushy Peas: 30g butter 2 echalion shallots, finely chopped 200-225g frozen peas Juice of ½ a lemon 35ml water (room temperature) Salt and pepper to taste To Serve: 5 Brioche/burger buns Pea shoots/watercress leaves Chunky chips Lemon wedge Steps Tartar Sauce: Mix all ingredients together in a bowl and refrigerate until ready to serve. Fish: Cut fish lengthwise into 3cm wide "fingers" and place on a tray lined with paper towels. In a deep dish, mix breadcrumbs with salt and pepper, set aside. In another shallow bowl, beat the eggs and mayonnaise with a fork. Season with salt, pepper, and mustard powder, then gently knead the dough until it forms a smooth paste. Dip each fish stick in the batter then coat with breadcrumbs and place on a parchment-lined baking tray and refrigerate for 10 minutes while the peas are prepared. Puree the peas: Melt butter in a small saucepan and gently sauté onion for 5 minutes or until translucent. Add peas, lime juice and water. Bring to a boil, then simmer for 1-2 minutes until the beans are just cooked through and still beautifully green. Use a hand blender to gently mix to get a smooth, lump-free dough. Check seasoning and set aside. To serve: Heat about 1 cm of oil in a pan. When ready, fry small batches of fish for 1 minute on each side until golden brown. Dry on paper towels. To assemble the fish stick sandwiches, lightly toast the insides of the buns. Spread the base layer with a pea puree, followed by a few small pea shoots. Place 2 fish sticks and a spoonful of tartar sauce on top and cover. Served with large fries and lemon. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 2 whole squid ½ tablespoon rice wine vinegar ½ tablespoon whole black peppercorns ½ tablespoon salt (maldon) ¼ tablespoon whole Sichuan peppercorns 1 heaped tablespoon plain flour 2 heaped tablespoon rice flour Vegetable oil for deep frying 1 tablespoon oil 2 spring onions, sliced 1-2 red chillies, finely diced or sliced 1-2 large clove garlic, finely chopped Steps 1. Clean and prepare ink by removing skin, head, ink bag and squid bone. Cut the main tube into a mixture of loops and criss-cross tube pieces, and divide the tentacles and legs into smaller sections. Put everything in a shallow bowl and pour the rice wine vinegar on top. Set aside. Grind the black pepper and Sichuan peppercorns with a mortar and pestle until slightly coarse, then season with salt. Thoroughly grind. Season the calamari with a teaspoon of seasoning/salt. 2. Heat a deep pan of vegetable oil to 170C. 3. Mix these two flours in a bowl, then coat the squid pieces in the batter and fry in small batches for 2 minutes until golden and crispy. Remove to dry on absorbent paper. 4. In a pan, heat the vegetable oil over high heat, then add the scallions, chili and garlic and sauté for 30 seconds to a minute, being careful not to let the garlic burn. Return to the squid and mix gently before adding a teaspoon of salt and pepper mixture. Give it another quick mix, then serve. Garnish with lime wedges. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 2 sides of baby back pork ribs Dry rub: 2 tbsp dark brown sugar 2 tbsp caster sugar 2 tsp smoked paprika 2 tsp celery salt 2 tsp salt 2 tsp onion powder 2 tsp garlic powder 2 tsp ground white pepper 2 tsp dried oregano 1 tsp ground cumin BBQ sauce: 2 tbsp vegetable oil 1 small onion, pureed 4 cloves garlic, minced 2 tsp chipotle chilli flakes 1/4 tsp salt 150ml apple juice 150g ketchup 3 tbsp black treacle 2 tbsp white wine vinegar 1 tbsp yellow mustard Steps 1. Remove the membrane: The membrane doesn't break apart during cooking, so to keep the ribs from sticking to the bone, you must remove it: 2. Flip the ribs over. Using your finger or a sharp knife if it's difficult, find the edge of the thin film at one end of the media. Once you can grip enough for a firm grip, remove the membrane from the entire back of the rib cage at once. If not, ask the butcher to do it for you. 3. Marinating the ribs before cooking: Marinating the ribs overnight or up to 24 hours gives plenty of time for the sweet smoky flavor to soak into the meat. Do a dry rub with the sugar and spice mixture for the best results. Rub marinade over meat, then cover with foil and refrigerate until ready to cook. 4. Cook on low, slow heat: place ribs wrapped in foil on a baking tray and in an oven set to 120°C. Cook for 4 hours, by which time the meat will pull off the bones. 5. Make your special sauce: Cook the onions and garlic, along with the peppers, over low heat until very tender. Add molasses, vinegar, and your choice of additional ingredients, ketchup, mustard, and fruit juice, all of which work well. If you're cooking in the oven instead of over charcoal, add something smoky like paprika or chips. Reduce the mixture to a thick, glossy BBQ sauce. Use it to grill ribs when they are tender and succulent. 6. High-temperature finishing: Raise the oven to 220C. Beat the ribs, then return to the oven, uncovered, for 5-10 minutes, until crisp. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

Caribbean twist on the classic frosé how to make 🔥 perfect for those long summer nights 👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 1 large pineapple 100g caster sugar 100ml golden / white rum 100ml coconut cream 1 lime, juice only Mint garnish Cocktail cherry Cocktail umbrella Steps 1. Cut off the top of the pineapple and use a spoon and a small serrated knife to scrape out the flesh, leaving an inch around the peel. Cut the meat into small pieces and put it in a blender along with the powdered sugar, rum, coconut milk, and lime juice. 2. Pour liquid into the pineapple peel, you will have some leftovers, put it in a container and put the pineapple in the freezer for two hours. 3. After two hours, use a fork to scrape and mix the half-curd liquid inside the pineapple. Repeat every hour until the juice turns into granita; Depending on the size of your pineapple, it may take 4-5 hours. 4. After the first three stirrings, the pineapple can be left in the freezer overnight so you can always make it ahead of time and get it done the day you need it. 5. Store chilled pina colada straight from the pineapple or in a martini glass, garnish with a sprig of mint, cocktail cherries, and cocktail umbrella if desired. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients Glaze 500 millilitres pineapple juice 2 tablespoons light soy sauce 2 tablespoons hoisin sauce 2 tablespoons caster sugar 1 teaspoon ginger, grated 1 teaspoon garlic, minced ⅛ teaspoon dried chilli flakes Skewers 8 boneless, skinless chicken thighs, cut to taste ½ fresh pineapple, cut into 2 cm 2 red or green bell peppers, cut into 2 cm squares 1 onion, halved and then squared 2 cm Sticky rice Cucumber salad (cucumber, grated pepper, salt) Steps Put all the dressing ingredients in a small saucepan and bring to a boil. Reduce heat to low and reduce by 2/3, stirring occasionally so it doesn't stick, until a syrupy consistency is formed. Remove from heat and divide between two bowls. Skewers 1. Place your grill on medium to high heat (item 3-4) and line the bottom of the pan and baking rack with aluminum foil. 2. Thread chicken thighs onto skewers, alternating pieces with pieces of pineapple, onion, and pepper. Brush the marinade on the skewers and bake over medium heat for 15 minutes, flipping them 3-4 times. Once cooked, use the remaining sauce and a clean pastry brush to coat the skewers with the pineapple glaze. 3. Preserved hot skewers, accompanied by sticky rice and cucumber salad. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

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👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. Ingredients 2 x Terry's dark chocolate orange, one frozen overnight in its wrapper 120 grams butter, plus extra for greasing the dish 2 tablespoons cocoa powder, for dusting 55 grams caster sugar 3 eggs 2 egg yolks 120 grams plain flour Icing sugar, to dust Steps 1. The day before, put one of the chocolate oranges in the freezer, in its packaging. 2. Spread the pudding mold together with butter and sprinkle with cocoa powder. Place it in the refrigerator while you prepare the dough. 3. Melt butter and dark orange chocolate in a heatproof bowl over boiling water. Do not let the bowl touch the water. Once melted, remove the bowl from the heat, mix the butter and chocolate and set the bowl aside. 4. Place the sugar, eggs, and yolks in a large mixing bowl and beat the sugar, eggs, and yolks with an electric mixer until the sugar, eggs, and yolks are light and thick, leaving streaks when mixed. You take out the beater. It will take about 5 minutes. Pour in the chocolate mixture and whisk together, then sift in the flour and stir until well combined. Scrape into the prepared pudding bowl then place in the fridge for 30 minutes to harden. Preheat oven to 180C / fan 160C. 5. Once the dough has hardened, open the package of frozen chocolate oranges and push it into the center of the pudding bowl, making sure not to push all the way to the bottom. Spread the mixture on top to cover. Bake in the preheated oven for 35 minutes. Then serve immediately: transfer to a rimmed serving plate, sprinkle with icing sugar and slice. DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

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👇 Сlick here 👇 https://amzn.to/3B2CRWC you will find all the most necessary appliances for cooking delicious food. Ingredients 350 g plain white flour sieved 1 tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150 ml vegetable oil or vegan butter melted 75 g dark soft brown sugar 100 g unrefined demerara 75 g caster sugar 100 ml oat milk 2 tsp vanilla extract 2 tsp psyllium husk 200 g dark chocolate chips Pinch of flaky sea salt Vegan ice cream to serve Steps 1. Set oven to 180°C. 2. In a large bowl, add all dry ingredients except chocolate chips. 3. In a bowl, combine all wet ingredients. 4. Add wet ingredients to dry ingredients, and mix well with a wooden spoon until a smooth and soft dough forms. If you have a stand mixer, you can do this with the flexible edge mixer attachment, but don't overdo it. 5. Now, add ¾ of the chocolate crumbs and gently fold them into the cookie mixture. 6. Beat a 21 cm wide pan with vegetable oil, add cookie dough, and spread evenly. 7. Finish with the chocolate crumbs you set aside and a pinch of pía crumbs. Bake for 25". 8. Remove from oven and let cool for a few minutes, cover warmed biscuits with vegan cream, and enjoy! ___ DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. We thought we'd make your life easier and show you more ways to eat sweet treats, in case you run out of ideas. Why not try making caramel popcorn or putting all your candy together in a chocolate bar? ___________ DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

👇 Сlick here 👇 https://amzn.to/3B2CRWC You will find all the most necessary appliances for cooking delicious food. We thought we'd make your life easier and show you more ways to eat sweet treats, in case you run out of ideas. Why not try making caramel popcorn or putting all your candy together in a chocolate bar? ___________ DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!