- Видео 15
- Просмотров 29 263
Skinny Zucchini
Добавлен 23 мар 2021
Mushroom Julienne
2 ps King oyster mushroom cut
3 ps Cremini mushroom cut
0.5 ps Onion diced
1 ps Garlic chopped
10 g Dill chopped
30 g Sake
5 g Soy sauce
100 g Cream 35%
1 tbsp Sour cream
1 ps Swish Cheese
3 ps Cremini mushroom cut
0.5 ps Onion diced
1 ps Garlic chopped
10 g Dill chopped
30 g Sake
5 g Soy sauce
100 g Cream 35%
1 tbsp Sour cream
1 ps Swish Cheese
Просмотров: 191
Видео
Lamb leg roasted
Просмотров 683 года назад
Leg of lamb Marinate 3 ps garlic grated 4 ps anchovies chopped 25 g tamarid 1 ps lime juiced 10 g coriander powder
Simple Vegan comfort Salad
Просмотров 1083 года назад
Parsley Powder 60 g Parsley leafs 300 F for 10-14 min Dressing 40 g Miso 20 g Honey 20 g Rice vinegar 8 g Dijon mustard 8 g Ginger -grated 0.25 head Iceberg lettuce 1 ps radish - sliced 5 g horseradish - grated
Beet Tartare
Просмотров 4,3 тыс.3 года назад
Beet Tartare 3-4. ps beets 300-400 g total 1 ps shallot - fine brunoise cut 4 ps capers - cut 1 ps anchovy filet 4 ps pickled shallot -circles 1 dash soy sauce 1 dash extra virgin olive oil 1 dash beet sauce 4 tips dill for garnish 1 pitch chilli dry or gochujang powder 3 ml parsley oil 40 g sour cream Method Beets - wash , dry , olive oil , season , 1 ps of thyme per 1 beet Roast beet at 375 F...
Nettle Soup
Просмотров 1253 года назад
Nettel soup Ingredients 200 g Nettle leafs - 130 grams after blanched 1 ps Onion - 100g sliced 1 ps potato -150 g sliced 1 ps garlic sliced 1 tsp white miso Method Blanch nettle , squeeze as much water as possible , and save that water for soup Cook onions Add garlic Add potatoes and add miso Add Nettle “stock” and water Bring to boil , lover down to simmer Cook until potatoes are done Add blan...
Pickled Shallots
Просмотров 1503 года назад
Pichled Shallots 3 ps Shallots - sliced 200 g water 100 g white vine vinegar 50 g sugar 40 g. salt 1 ps garlic 1 ps bay leaf 2 ps pepper corns Method Slice shallots Bring rest of ingredients to boil and pour over the shallots Let the liquid cool down at room temp and then store in fridge.
Butternut Squash filling for Pasta
Просмотров 1193 года назад
Butternut squash 1 ps Butternut- roasted 2 ps Sage Salt Method Roast in oven at 425 for 1.30- 2 hours until done Ratio 2 parts Squash 1 part Ricotta 0.5 part Butter Salt
Gnudi with mushrooms and bacon
Просмотров 1083 года назад
7 ps Gnudi 1 ps Shiitake mushroom dry -sliced 0.5 ps Garlic -sliced 4 ps Cremini Mushrooms - cut 4-5 ps Parsley leafs - sliced 1 ps Bacon-sliced 20 g Butter 1 Juice of lemon slice Salt, pepper
Gnudi aka Naked Ravioli
Просмотров 1253 года назад
Gnudi dough 100 g Ricotta 50 g Parmesan 50 g Flour 1 ps Egg yolk Salt, pepper, love
Parsley oil
Просмотров 8 тыс.3 года назад
Parsley oil Ingredients 60 g Parsley 170 g Oil grape seed Method Pick parsley leafs Add 120 g oil Blitz using vitamix , you can use a hand blender Add 50 g more oil Bring to 80 C , take of the heat Strain Drain in fridge Pour in to bottle
How to make Ricotta cheese quick and easy
Просмотров 1223 года назад
Ricotta Ingredients 1000 g Milk 3.5% 300 g Cream 35% 60 g Lemon juice Salt kosher Metod Squeeze and mesure lemon juice Measure and combine milk and cream Bring milk and cream to 90 C Season Add lemon juice Bring to 90 C again and take off the heat Let sit for 1 hour Strain Put in fridge to drain for 30-40 min Transfer to container Say cheese And enjoy
Whole roasted chicken with lemon and thyme
Просмотров 1383 года назад
Whole roasted chicken with lemon and thyme
I believe the dough is way too dry. Thanks for the vídeo
Some odd kitchen methods here. It appears that you didn't go to any culinary school, how'd you get into cooking?
Great vid
How long can you store it?
Thank you
This def a Michelin recipe
love your channel!
Thank you 🔔🔔🥰👍
Great content!
I don't get the part of the film and then squeeze it, what is that for?
Do you mean when the chef put the Beetroot out of the blender in the clinic film? He did that to transfer it later and easy into the plastic bottle and use it for decoration at the end
Nice
Looks good. Also the procedure for closing the agnolotti is done according to tradition. But why you dough is so pale?
@@reana.s I was born and grew up in the north of Italy. This looks a nice way of doing that.
爱了
Not sure how this has so few views, this is really great
looking good
Охх... да с водочкой...!!!
Nice Video!
Это очень вкусно. Готовьте,не пожалеете!✌
Nice vid mate!