- Видео 174
- Просмотров 180 041
Michael Marotta
Добавлен 16 дек 2006
Michael Marotta shares weekly tips on living our best lives, in and out of the kitchen.
CHICKEN ALMOND ROUNDS High Tea Part III
Mini bite-sized chicken salad sandwiches rolled in chopped nuts, perfect for an afternoon tea or as an hor d’oeuvres
Просмотров: 239
Видео
Smoked salmon sandwiches for high tea or hors‘oeuvres
Просмотров 2,1 тыс.2 года назад
Simple yet elegant bite-sized treat of smoked salmon and cream cheese on black bread topped with capers, a sprig of dill and grated lemon zest!
Coconut Curry Butternut Squash Soup!
Просмотров 7982 года назад
Creamy, flavorful and delicious, this winter soup blends roasted squash, curry and coconut milk to perfection!
The Push-up challenge
Просмотров 1712 года назад
A great team effort and warm up with 55 push-ups and plenty of planks in under 2 minutes!
Roasted potato salad
Просмотров 1612 года назад
Leftover roasted potatoes with chopped jalapeños, bacon and scallions makes for a fresh and crunchy flavorful version of the old classic.
Showcasing your Crystal
Просмотров 1323 года назад
Glassware on glass shelves is classic, but be sure they’re spotless and properly spaced.
Curried carrots and lentils
Просмотров 2503 года назад
Simple and easy microwave dish with carrots, onions, red lentils, curry powder, fennel seeds and golden raisins.
Norwegian meatballs
Просмотров 5013 года назад
Savory lamb balls with a hint of rosemary makes for a moist and tasty hor d’oeuvre
Easy Tomato Tart
Просмотров 1983 года назад
Freshly sliced garden tomatoes baked on top of defrosted store bought puff pastry dough @400° for approx. 15 minutes makes for a delightful summer treat served with a green salad or a cup of gazpacho!
Refresh wilted cilantro
Просмотров 11 тыс.3 года назад
How to quickly revive cilantro and make it good as new
Cauliflower Streaks with purée and walnut caper salsa
Просмотров 2353 года назад
Cauliflower Streaks with purée and walnut caper salsa
Looks absolutely divine ❤
I MUST do this. I haven't have REAL cheesecake since I lived in CT 50 years ago 😢
You sound like ray ramone
I love it
Great ❤ Cheese Cake !
I like the orange cutting technique that olives would’ve made the salad way too salty
Could you send me the recipe please? Looking forward to make it. Thank you so much
What time is dinner!!!
Wow I hope it works! I think my cilantro needs CPR to be revived! 😂
Michael, Where have you been handsome???
Hey there! Moved into a great new apt with a not so great kitchen so I’ve been on a hiatus. And post pandemic work has shifted so I’m busier than usual. Happily! Thanks for checking.
OMG beautiful, just beautiful!
Thank you!
Great recipe ... wondering why cornstarch and no flour?
Someone else posted that recipe. I don’t use cornstarch!
@@mykeston ruclips.net/video/voVn0ieI06s/видео.html ???
Ingredients: 8 eggs 1/3 cup or 53g cornstarch/cornflour 1 1/2 cups or 300g sugar (assumedly caster) 1 tsp of lemon zest 1 tsp of orange zest 2 tsp vanilla extract 3 lbs or 1.360 kg ricotta cheese + some butter and icing sugar/flour to grease and dust the tin with Might write up the directions at some point. Later.
Thanks for sharing but this is not my recipe!
@@mykestonI mean, they were the ingredients listed in the first three minutes of the video, written out so I could check them without replaying the video whilst baking? Unless that's not what you mean 😅
@@szofiaosborne8007 you’re absolutely right! Lol. It’s been a minute since I’ve made it and forgot about the corn starch. As I say at the beginning of the video, there are about as many versions of this recipe as there are regions in Italy! Mine was called from several favorites, so I can’t defend the inclusion of cornstarch, I only know that it makes a perfect cheesecake. 😅
What size pan did you use?
A 8” or 9” spring pan is best.
I'd love to try it. Where can I find the recipe?
@mrsmvennitti i Guess we have to listen carefully when he Is adding the ingredients. I'm afraid we won't find the recipe in the description.
Looks great!
I’ve made this 3 times now. Excellent and much easier than most other recipes I have tried and just as good. The video was helpful too.❤️👍🏻
What the hell ... didn't anybody have a grandmother ? Grandmama showed me this when I was like 5 and soon after I could read it on the &^%#%$^& box. Didn't anyone ever read the directions on the box ??? Fox news (who else) published a NewFlash story when Sidneyraz posted this "hack" on social media ...
I love your energy. Can I suggest that you try buttering and powder sugaring your pan. Compare it with the floured pan version. You won't be disappointed.
Thanks. That’s a new idea! I’ll try it.
Found your recipe on RUclips and decided to give it a try. It came out delicious. Thank you!
I've never seen someone remove the cilantro leaves with a knife like that!!! Here I been pulling them off the stem one by one for years. Geeze!
i lile❤❤❤
I love your energy! Why aren’t you posting videos anymore?
I’m surprised , being an Italian baker myself, I’m not being critical at all but I have a question: why did you use regular Ricotta which is usually used for cooking, and not Impastata which is used for baking? I don’t know if I’m missing something myself as a baker. 🤔😊
I’ve never heard of Impastata!! What is it? A traditional Italian cheesecake always requires fresh ricotta.
Looks great 👍 yummy 😋!
Looks amazing Michael 👏🏾 😍
Thank you!
Please!!!!!!! Subtitulos en ESPAÑOL..... Gracias, desde Argentina. 🙋💜💖💜💖💜💖
Thank you for the recipe! Made it and saved it to make again. Delicious.
Do you sweat the eggplant first?
Personally, I’ve never found that to be helpful.
An Excellent Video. Highlt Recommended. Thank You Very Much For Sharing.
Glad you enjoyed it!
Very simple to understand explanation for a gorgeous cake Thank you for sharing, food always should be a celebration
Thanks a lot 😊
Move over, Hitchcock! We've got a new suspense master in town, and he's not afraid to give you the Holy Trinity stare-down! 😂 1:48
What is the cheese type??? Please
A classic Italian cheesecake always uses ricotta cheese! Rich and creamy yet much lighter than the American version.
OMG, looks deLIcious!!!
And so easy!! I make these all the time!
I will DEFINITELY try this!
A party favorite!
My grandmother from Abruzzi sprinkled cinnamon over the top. No crust with dried fruit.❤️
Where have you been Michael? Miss your videos!
Thanks for asking. I’ve moved to a wonderful new apartment but the kitchen is not conducive to shooting videos! It’s a tad dark and narrow. But I miss doing my weekly videos and hopefully will return soon. You’re very kind to mention that you miss them. Thank you!!
Love this! Going to try these with some Vivera plant based salmon as I have a family history of Cancer and need to avoid dioxins--thanks for posting
Can’t wait to try this!!!
You won’t regret it!!
8 eggs? And which pan size?
Standard 9” spring pan
@@mykeston 22cm so?
How do I get the written recipe?
Sorry for the delay in responding. I can email the recipe to you if you’re still interested!
That looks great.I make a lemon ricotta pie often. I'd like the recipe for the simple syrup with the lemon/orange rind.
Good Lord! Please forgive this LONG OVERDUE response! 4 lemons, well scrubbed 2 cups sugar 1 cup cool water Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into find Julienne using a very sharp knife. Placed Julian zest in a small bowl; cover with boiling water. Let’s stand 30 minutes; drain. Bring sugar and the cool water to a boil in a small saucepan over medium high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, let’s stand overnight. When it’s time to decorate your cheesecake, gently lift pieces of the rind with a small fork and put in place around the rim. Do not discard what’s left over! I still have a small plastic container in my refrigerator from Easter! That simple lemon syrup comes in very handy in recipes or cocktails, or even in a cup of tea and lasts forever. ❤️
This looks delicious and so simple. Thank you!
Just made this it turned out well. But if I wanted to make a chocolate version of this would I just wanna add chocolate?
I suppose the best solution to maintain the basic recipe would be to add a good quality of unsweetened cocoa powder. Two tablespoons would do it!
Who's here because of, Everyone Loves Raymond?
I am , laughing my ass off 7 months later response, did you ever get the generic ones they have a problem with the fork split, like white bread with cold peanut butter 😂😂
This is a great recipe! I have made this before and added dried pineapple instead of the raisins. Company loves it!
How do you store it after you revive it?
Pardon the delay in responding! Apologies. The best way is to put the stems in a glass of water, cover the leaves with plastic wrap and refrigerate. It should last at least a week!
can these be made the night before?
Definitely. Cover with damp paper towels then Saran.
This guy can really toss a salad
In England, we don't cut or fork.
We clearly do things differently here! Do you just pull them apart?