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Kitchenandotherstories
Великобритания
Добавлен 3 мар 2021
I am a Michelin trained chef, a recipe developer and consultant chef. My goal is to help you to cook tasty vegan and vegetarian food. I make easy to follow videos to show that cooking fresh food daily is not as difficult as people think it is. I try to incorporate fresh, seasonal produce in my recipes. My recipes are healthish as I generally avoid processed food. I believe in a holistic and conscious approach to cooking and eating.
I am happiest when someone shares with me a photo of my recipe, cooked by them. All recipes are on www.kitchenandotherstories.com
Please SUBSCRIBE and keep NOTIFICATIONS ON to see videos. Follow me on Instagram, tiktok.
I am happiest when someone shares with me a photo of my recipe, cooked by them. All recipes are on www.kitchenandotherstories.com
Please SUBSCRIBE and keep NOTIFICATIONS ON to see videos. Follow me on Instagram, tiktok.
Vegan Blackforest Gateaux #shorts #vegancake #vegandessert
Vegan Blackforest Gateaux #shorts #vegancake #vegandessert
Просмотров: 87
We make murabba(jam) of it
I eat it raw dried & howsoever possible
❤❤❤ it looks delicious. Thank you for sharing.
Great information. Thank you
Actually u have wrong information about this it is made of lotus seed not Lily's seed.
Hi , the author does not mention Lily seeds in the video???
This is genuinely an authentic / traditional Irish / English recipe. No caramelising nonsense. Yes, finally happy to see somebody who bakes with respect to the original recipe and how millions have baked it for generations! ❤️
@@shijoejoseph2011 thank you. I had to go back to the roots bcoz I missed it so much
@@kitchenandotherstories you are welcome. 😇❤️
Squeeze out seeds and pulp…salt, season, put on parchment paper… dehydrate 150 degrees …8-12hrs then put in jar with evoo, garlic…I use oregano,thyme,lemon pepper…❤
@@dm9022 sounds yum
❤❤❤❤❤
Excellent
@@astroari thank you
Cool!
@@rockpaperscissors-paper thanks
Brilliant ❤ They look absolutely divine
@@mattresbert thank you. Have you tried them?
🎉🎉
Can you give details in spoon? Please mam
The full recipe is on my blog. Link on bio
How long did you roast them for ?
Thank you so much 🙏🏻🙋🏻♂️
Wait, you can get high 😱🥹 thank you so much, i will buy plenty
Oh no. Please don’t. You will be sick more, high less
@@kitchenandotherstories to late, I'm high
Hindi mein Bana lo didi
You can put the subtitles in Hindi if you wish.
They are native to Persia
Plums marinated like olives?
Voice over is indian? Am i right?
I was doing what you said yesterday but I opened it and it made like a fizz sound…have I ruined it? I can keep it for another 6 days?? 😢
It’s not ruined but it’s seems like it’s got a bit fermented. I would advise you to taste it and see if it’s a bit alcoholy
Medler is not from england. It's from Balcan.
Where can I bay it?
Your local garden centre should have it
Yummm
Thank you
Share the link to order
Am sorry I don’t have a link. I just bought it from a local shop
Carob powder 😍❤️
Oh yes
Wow 🤩 so magical
It was. I hope you get to experience
Very beautiful ❤
Scotland is magical
Damn I picked my elderflowers on an overcast morning… guess I’ll have to restart 😅
If they were full of pollen you are probably alright
Thanks very much! I have a huge crabapple tree and I'll admit that for the last 3 years, the fruit has fallen on the ground (where the animals and my dogs munched away on it). It's a new house for me, so the first year I tried the fruit, but it's sour, so i gave up. Not this year!!!! :)
He he! You are not the only one and yes we must leave enough for the wild life. This butter is so delicious, every year I end up making it twice. I hope you will enjoy it too
Do you water bath? Or store on the shelf as is?
@@Giantkeeper I refrigerate, it doesnt stay long in our home as we eat it for breakfast every day. But you can can I suppose
What a lovely and concise tutorial! Thank you! The finished product is beatiful and so is your camera work 😍
Thank you. That’s very kind
😂 I guess this is a sign to make these. This is the 3rd time Ive seen someone make these 😊. Do you have a tamarind sauce I could make with this? Thats my favorite wirh samosas
Definitely! Both the recipes are on my blog. There’s also a video here
Thanks for this video! How do you use the liquid? I didn't understand that.
I use it as a cordial. I have the full recipe on the blog. Check it out
@@kitchenandotherstories Thanks
@@faithmercy7647 you are welcome
Yummy
Oh it is!! Doesn’t stay for long in my house
Protein yes but way more fiber, fiber is the star here…!
Indeed
You couldn't tell us Americans what they taste like?? 😊Jk but please make a part to so we have an idea how they taste please 😊😊
All I can say is please do give it a go. It’s a much healthier snack
its like popcorn a bit sweet
You can't describe the taste, like the creator said, just try and making them
it's a 10% tougher cheeseball
Please, where is the recipe? I can't find it on your site.
Fresh green plums don't last long enough in our home to be pickled, but this is a great idea when I have my own tree. Thanks! : )
You are welcome. These plums however are unripe, do you eat unripe plums?
@@kitchenandotherstories Yes! I grew up eating them as a child in Iran, and they are one of my favorite things in the world. We call them "goje sabz" (green plum) or alça. They are a seasonal item and only available for a short few weeks in spring, which makes them even more special, I think. I saw them the other day at a market in SoCal for 9.99/lb!!! Yikes!
@@shotjohnny goodness me. It’s better to forage than pay that price. Although it could be the Japanese ume plum
@@kitchenandotherstories I don't think these grow wild where I live now. I wish I could forage for them. And the Japanese Ume plum is different. I think the ones I grew up eating are referred to as "greengage" in English, and I can only find them at Middle Eastern Markets.
@@shotjohnny ah! That’s a pity. Yes ume is different. I use green gage to make umeshu
I eat the peels/skins they are nutritious fiber.
Aha! Thank you for sharing
You can not use the lupini beans in brine in jars to bake/roast.. Start with dried beans.😮
May I ask why?
@@kitchenandotherstories It is already prepared and ready to eat. It is also sour like any pickling. Best start with untreated beans.
@@חנןכוכוהןנןנןהןהו thank you for sharing. It was my first time trying and I thought it was still quite delicious. Will try with untreated soon
Regardless of whether you buy these in jars or prepare them yourself, they are ultimately stored in brine. If you're planning to make them yourself, you need to soak for a day, cook for an hour, then soak again for days in brine to remove bitterness (keep changing the brine until not bitter). So make alot! Store for months in fridge
Looks nice 👍
Thank you. I highly recommend trying this.
This recipe orignal of @rootedinspice
Is it? She must’ve learnt it from her mum. I did
Excellent
Thank you
Never forget the animals who we do it for! Fantastic vegan information. Come check me out if you desire!
Thank you.
It's really called ishtew or did you just change it to your convenience?
It’s actually called Ishtew. The history behind it is interesting
You can find the recipe and how to on kitchenandotherstories.com/vegan-canape-spiced-pea-tartlets/
In how much quantity can we use it??
Usually when cooking 2-6 portions I wouldn’t use more than one piece
Find the recipe here kitchenandotherstories.com/vegan-brioche-buns/
So cute 😍 💓
Delicious too!
Do you want the recipe for the buns?
Shared w my mom.
Thank you. I hope she enjoys it. I have also posted the recipe for the buns, if you need it
I know the brand you’re using quite well, they sell it here in Canada at many Portuguese-Canadian grocery stores and even big names commercial grocers… I never thought of roasting them like that… like chickpeas… I can’t wait to try it! 😋 🇵🇹 🇮🇳 👍🏻
I hope you enjoy it
I'm Portuguese and Ferma brand is the way to go. I buy everything Ferma as they are the best flavored