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Thank you James so much for the suggestion. I do need to buy a new tripod, one that can sit on the floor in front of the stove. But for now I should stop being lazy and turn the mic around 180 degrees so that it points in the opposite direction to the pan. I love Asian noodle dishes too, as it allows you to load the dish with so many different vegetables in summer. Asparagus season starts here in a weeks time, along with other vegetables, so i'm looking forward to that.

That knife that I used to slice these rolls, I sharpen before each meal prep. I am constantly amazed how it glides through any food. Thank you so much for watching.

1/2 tsp of red chili flakes and 1 tbsp of honey was added after the soy sauce and before the gochujang paste. I hope that is what you were after. It was better than sandwiches for lunch hehe. thank you for watching and commenting

Yes. I would agree 👍

Thank you my friend and have a safe and happy weekend.

Thank you Elisa. I must make this dish more often, especially in winter.

Thank you so much. You are very welcome with such kind words always.

Thank you Irene.

Thanks, I still can't believe they have no meat in them. Thanks for stopping by

Thank you so much for stopping by to comment . Pies are my passion and I make a couple of new flavours each month....so you're in for a treat.

thank you Roxy for watching and for your support.....they were rather yummy.

the big problem is the fat in the pastry, not the filling. i also think leeks are a very under rated vegetable. thanks for watching and looking forward to the collab. My video is 11 minutes long so I have cut the beginning YT warm up to just 60 seconds, leaving a good 3 minutes gap before your video starts.

Most welcome 😊 they were such a beautiful flavour.

Thank you very much Irene

I will have to make another of these loaves.

It seems weird making these with absolutely no meat in.

Thank Michele, we need to have a sausage roll party I think....ha ha ha.

They are very rewarding to make , because they taste so wonderful. The texture too, is like that of meat so you would hardly know. Thanks for stopping by to watch and comment. take care and have a great week.

If only I could make a healthy pastry, then I would certainly make more of these. Thanks for watching.

Yes, it is a very cunning use of the word sausage, I agree. I can feel your pain in your words my friend.

​@CookingAroundTheWorld ❤❤ yes! Imagine you'll order a sausage roll and the sausage is missing.

i still prefer ground rump steak , lamb or venison. This Wagyu is a different flavour completely. Thanks for watching girls. You are my most attentive subscribers.....if we were at school you would both be getting gold stars....he he.

I would never have picked you as a ketchup abuser Charlie. Do you also flood hot dogs with mustard and throw buckets of apple sauce at roast pork? ha ha ha....I still prefer rump steak ground in my burgers.

I had not tried it before yesterday Anadi, and I would put it in the same category as venison as the flavours are very subtle. It is a very clean taste with hardly any fat as the veins are light, plentiful and streaky. As you are a man who looks for the detail in food , I think you will love it my friend.

I still prefer venison or beef rump steak. Having said that, I am still in awe of how tender Wagyu is. I am a huge fan of German bread though and baked in a wood fired oven cannot be beaten. Thank you for your thoughtful comment my friend.

@CookingAroundTheWorld we are living in the south of Germany. So it's very hard to get good seawater fish and seafood. We know a hunter. So we are glad to become very often venison. That's awesome. Traditionally, horse and donkey have good meat, too. Wagyu is too soft, and the taste is like brown butter and mushrooms instead of beef.

I gave in and had 2 of these delicious burgers. Thanks so much for stopping by.

Yeah , like how gruyere cheese has a nutty flavour, that sort of taste. It is so lean as well, very much like venison in texture. Wagyu cattle in NZ are jet black with very shiny coats.

Ah Rozina. Somehow, when ever I receive a comment from you I feel that my life is complete. Wagyu beef is hard to get hold of but in New Zealand it seems very available and about 12 pounds a kilo. Rib eye Angus beef is twice that price here. I eat less meat than I used to, so I can eat better quality now. Hope you are keeping well my friend. Next time, I visit your kitchen.

@@CookingAroundTheWorld Thanks a lot for reply John. Yes we are good here but Scottish weather is not going well as Summer time, it is mostly rainy or cloudy 🌧🌧🌂🌂☂☂😅😅. I know Wagyu beef is expensive here is Scotland and even in Japan, that once I tried. I am sure you enjoyed it.

@@rozinadinaa I follow some van lifers who have been in Scotland and other who have been as far south as Whitby and parts of Northumberland and all of them have had terrible weather for the last 3 months. There have only been a handful of sunny days. It is the end of winter here, but we are still getting days where it is sunny and 20 degrees C so I am very happy. I can start thinking about what vegetables I will grown this season. You have a wonderful garden which I love to see more of Rozina.

I made just under 500 hot cross buns last Easter. Usually I don't wait for Jesus to be born or to die, before I give food out to friends. so you don't have to be God fearing to be a foodie.

It's not much good for people like us my friend. If I can give away 2/3 of it the day I make it, then I am safe.

@@CookingAroundTheWorld Alas, there is a huge difference between what we love, and what is good for us.

This is not the pearl couscous Charlie, like what you guys used in the last dish with the ABCD lady. How do you know which variety to use?

The only problem with this bread is that I can't stop eating it. Thank you so much for watching and showing such support.

😅😅 i understand, we make things so good that just can't have one slice 🎉🎉​@CookingAroundTheWorld

OH MY GOODNESS, JOHN, I SEE YOU WORKING THAT DOUGH 👏 👀 😳 😍

WOOOOOOOOOOOW 👀 👀 👀 THAT CAME OUT PERFECT BEFORE YOU HAD PUT IT IN THE OVEN. GREAT BALLS OF FIRE 🔥 THE BREAD IS COOKED TO PERFECTION. HATS 👒 🎩 👒 🎩 OF TO THE CHEF. SMOOCHES 🥰 😍 😘 🥰 😍 😘 🥰

Hey Michele, bread is also my downfall. The people who invented bread must have known how seductive the aroma of bread cooking could be. My friends who worship the good Lord tell me that we should fear the devil. Well I say they also need to look out for bread as well. Did you know that real estate agents often bring freshly baked bread and stick it in the oven while hosting open homes in peoples houses. But I say bread can be used for good as well. Please enjoy my bread recipe and thank you again for your kind words. God bless you.

@@CookingAroundTheWorld ABSOLUTELY BEAUTIFUL BLESSED COMMENT. I TRULY APPRECIATE YOU. SMOOCHES 🥰 😍 😘 🥰 😍 😘 🥰

Thank you for your kind words. This bread is best eaten hot straight from the oven with lots of butter.

Hello my new friend. Thanks so much for the greeting and your kind words. Wow, you really do grow your own.....I love it.....harvesting fresh vegetables everyday must be heaven.

Thank you so much 😊i had forgotten what a great alternative salad this is. Thanks so much for your kind words.

Thank you so much for watching and for your kind words.

I do so love the word yummy.....it says so much. Thank you so much for watching and for your support

Thank you so much for watching.

Thank you Irene

I count all of my Couscous before I go to sleep, so I will know if any is missing ...hehe.....thank you Irene.

Haha.....I think you will be praying for rain as these pies are so tasty. You are very kind. Thank you so much for your kind words.

Same here, I didn't have to think much about not including these so called delicacies.

In this dish leaving the onions with some crunch really works well in contrast to the potatoes. Thanks so much for watching.

One day of making these delicious pies equals a whole week of exercising. Thanks for watching Charlie.

Thank you Rozina. It was too heavy on the coconut for me, so I will only used half as much next time. Have a wonderful week and take care.

Thanks Andrew. I get so excited on pie making day. take care and have a great weekend.

Thanks so much my friend for the fabulous support. I promise there are more super pies to come, just in time for the onset of autumn.

You are making me blush - thank you so much

As long as you wait to make sure your yeast gets started and that you give it time to rise in a nice warm kitchen. This dough is high enough hydration so that you don't have to knead it. bread is all about temperature, time and process. The last batch I made of this I used the supermarket s own brand flour and it came out perfect. So it is a very forgiving recipe. Let me know how it goes old chap.

Cheers very much my friend. very much appreciated.