- Видео 12
- Просмотров 17 589
Dining with the Drews
Добавлен 21 янв 2021
Making Parfaits with Homemade Crunchy Oats 'n Honey Granola Bars
Yogurt Parfaits are a delicious, simple, and healthy way to enjoy breakfast with fresh fruit and granola.
Now you can make it even better by making your own homemade granola bars, which can be eaten on their own or crushed up for your parfaits.
FOLLOW US ON INSTAGRAM: diningwiththedrews
INGREDIENTS
- 2 cups (200g) Old Fashioned Oats
- 1/2 cup (70g) All Purpose Flour
- 2 tbsp (20g) Sugar
- 2 tbsp (25g) Brown Sugar (either Dark or Light)
- 1/2 tsp Kosher Salt
- 1/4 tsp Baking Soda
-1 tsp Vanilla Extract
- 1/4 cup Vegetable Oil
- 1/4 cup Honey
Note:
Timing for baking the granola can be tricky as it highly depends on the overall thickness and how compacted it is. Just keep an eye on it and c...
Now you can make it even better by making your own homemade granola bars, which can be eaten on their own or crushed up for your parfaits.
FOLLOW US ON INSTAGRAM: diningwiththedrews
INGREDIENTS
- 2 cups (200g) Old Fashioned Oats
- 1/2 cup (70g) All Purpose Flour
- 2 tbsp (20g) Sugar
- 2 tbsp (25g) Brown Sugar (either Dark or Light)
- 1/2 tsp Kosher Salt
- 1/4 tsp Baking Soda
-1 tsp Vanilla Extract
- 1/4 cup Vegetable Oil
- 1/4 cup Honey
Note:
Timing for baking the granola can be tricky as it highly depends on the overall thickness and how compacted it is. Just keep an eye on it and c...
Просмотров: 149
Видео
Making the BEST Peach Singapore Sling Cocktail
Просмотров 753 года назад
A Singapore Sling is a delicious gin-based cocktail with Bénédictine and typically a cherry brandy, but in this recipe we use a sweeter peach brandy instead. Depending on how many you drink, you're sure to have a fun night. They go down pretty easily, so be careful! FOLLOW US ON INSTAGRAM: diningwiththedrews INGREDIENTS - 4oz Club Soda - 3oz Gin - 2oz Bénédictine - 2oz Lime Juice ...
Making Amazing Ham Wreath
Просмотров 1,8 тыс.3 года назад
Ham Wreath is an amazing family favorite recipe passed down from my wife's side of the family. Its wreath shape makes it a great addition to a Christmas dinner, but it's so good that it deserves to be eaten year round. This recipe is great for a small family dinner and is always a crowd pleaser! FOLLOW US ON INSTAGRAM: diningwiththedrews INGREDIENTS - 2 tubes of Crescent Rolls - 1...
Making INCREDIBLE Belgian Liege Waffles
Просмотров 1393 года назад
There are two major types of Belgian waffles: the Brussels waffle and the lesser-known Liege waffle, which is what we are making in this video. The Liege waffle is more of a dough rather than a batter, and has Belgian Pear Sugar mixed into the dough so that there are caramelized bits of sugar on the outside and crunchy bits on the inside. If you haven't tried these before, this is a must-have a...
Making the BEST Chicken Fettuccine Alfredo
Просмотров 1313 года назад
Fettuccine Alfredo is a classic among American pasta dishes. We are making the best Chicken Fettuccine Alfredo we possibly can with the best ingredients for a superior flavor. Why pay upwards of $20 at a restaurant or buy a jar of sub-par sauce when you can make it at home so much better? It's cheap, easy to make, and incredibly delicious. After making it, you wont want it any other way! FOLLOW...
Making Ultra Fluffy Filipino Pandesal | Bread Around the World | Ep 7
Просмотров 1193 года назад
In this episode of "Bread Around the World", we are making Pandesal, which is an incredibly soft bread that's popular in the Philippines. Pandesal means "salt bread," which is surprising since its overall flavor is more sweet than salty. The texture can be compared to a Hawaiian roll, but not as sweet. In the Philippines, it's typically served during breakfast or for an afternoon snack. It's be...
Making Hungarian Easter Kalács | Bread Around the World | Ep 6
Просмотров 1,2 тыс.3 года назад
In this episode of "Bread Around the World", we are making Kalács, a beautiful braided bread from Hungary. This is traditionally served during Easter during dinner time. FOLLOW US ON INSTAGRAM: diningwiththedrews INGREDIENTS: Dough - 500g Bread Flour - 1 cup (240g) Whole Milk - 1/3 cup (75g) Sugar - 1 3/4 tsp (6g) Active Dry Yeast - 1 Egg (room temp) - 4 tbsp (57g) Unsalted Soften...
Making Chinese Scallion Pancakes (Cong you bing) | Bread Around the World | Ep 5
Просмотров 883 года назад
In this episode of "Bread Around the World", we are making Chinese Scallion Pancakes, also known as Cong you bing. They are also often simply referred to as green onion pancakes. This savory pancake is a very popular street food in China and goes great with a soy-based dipping sauce. FOLLOW US ON INSTAGRAM: diningwiththedrews INGREDIENTS: Dough - 1 1/3 cup (200g) All Purpose Flou...
Making Chilean Marraqueta | Bread Around the World | Ep 4
Просмотров 9 тыс.3 года назад
In the fourth episode of our "Bread Around the World" series, we are making Chilean Marraquetas which are amazing pull-apart rolls inspired by the French baguette. This bread is soft and fluffy on the inside and crispy on the outside. It should be served warm and with loads of butter! FOLLOW US ON INSTAGRAM: diningwiththedrews INGREDIENTS: Marraqueta Dough - 1 1/4 cup (300g) Wate...
Making Lebanese Manakish | Bread Around the World | Ep 3
Просмотров 1423 года назад
In the third episode of our "Bread Around The World" series, we are making Manakish, an amazing pizza-like flatbread that is very popular in Lebanon and the rest of the Mediterranean! It's typically topped with olive oil, za'atar, and cheese, but sometimes it can include spinach or lamb as well. Women would traditionally make it in a communal oven for their family, and is often served for break...
Making Ciabatta & Garlic Bread | Bread Around the World | Ep 2
Просмотров 1,5 тыс.3 года назад
In the second episode of our "Bread Around The World" series, we are making an amazing Italian bread called Ciabatta. It was invented to compete with the growing popularity of the French Baguette and is relatively new to the world, having been created only in 1982. This delicious bread is filled with tiny holes and is great for sandwiches. And we can also use Ciabatta to make some incredible ga...
Making Dutch Suikerbrood (Sugar Bread) | Bread Around the World | Ep 1
Просмотров 3,1 тыс.3 года назад
In the first episode of our series "Bread Around The World", we are making an incredible Dutch sweet bread called Suikerbrood, which translates directly to "Sugar Bread". It is typically eaten in Belgium and the Netherlands (especially in the Friesland province), and is traditionally given to parents as a gift after a baby's birth. This delicious bread is filled with cinnamon, ginger, and littl...
Thank you so much for this recipe! I make this for my Dutch in-laws and they love it. Without your video I don’t know if I would have been able to figure it out so thank you so much! ☺️
Lovely. This is actually Friesian bread. Friesland is a Dutch province but they are quite differentiated from the Dutch, having their own language and culture. I live in Friesland and the best suikerbrood (saukerbrode) is the one you buy from your village baker. As to the caramel, I don’t think we have that with suikerbrood, but I’m going to give it a try. Lovely recipe!
Can you please do a variation of this recipe for a breadmaker. Just for the dough, obvioulsy. The last part should be the same. Thanks.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Marraqueta, pan batido y pan francés, spanish for word = marraqueta, beaten bread and french bread 😉, we use those names for refers to that bread 😉
It’s actually pronounced “sow-ker brote.”
Thanks so much, my partner is from Chile living overseas for years without having this bread. I recently got a stand mixer and surprised her with a freshly baked Marraqueta with butter and she was in disbelief 😮😢🤤🤤 I'll need to make these regularly from now on I suspect! Great success! Muchas gracias 💯👍
That’s awesome!! So glad you both enjoy it! Buen provecho!
During my stay in the Netherlands, July 2023, I enjoyed the breakfast with this Sugar bread, love it ☺️
what sort of oven do you use? convectional or fan forced?
Hey Carlos! These were made using a conventional oven/setting
how do I make sure I have kneaded the bread enough? I don't have a mixer and my marraquetas came out hard and dense.
i miss so much this kind of bread im very happy to see how people arround the world can made and enjoin marraquetas ❤ you did it so well my friend !
After you mix it in the stand mixer, how do you keep it from being sticky? Or is it being sticky mean it’s over/undermixed? Or is it okay to use a little flour for your hands and surface?
Hi, Perla! If it's super sticky, then perhaps there is too much water or not enough flour. But if you measured in grams and it looks like the video's consistency, then that level of stickiness is what you want. If you add too much flour, then it will be dense and dry, so just be careful if you do add any. I normally run my stand mixer for 5 minutes to build tension, or you can kneed by hand for 8 or so minutes. The more tension there is, the less sticky it will be and the easier to work with. Hope that helps! :)
Hey thanks for this video! I’ve missed eating Marraqueta 🤤
I like it
Great job. Learned lots of tips and techniques from you. I lived in Chile as a kid and will tell you there is nothing like going into a Chilean panaderia in the morning to get freshly made bread. The marraqueta is the "national flag" of Chilean breads, but there are many other great ones. Pan amasado is my favorite sandwich bread.
as a dutch person, this bread is very near and dear to my heart. thank you for making this your first episode. if you ask me, it makes a way better french toast (in dutch: wentelteefje, which translates literally to turning b*tches or wallowing b*tches, lol) than brioche does. subbed
Jon Underwood Amanda Underwood
Had this ( pronounced close to siker brode) for special Saturdays as a child. Been looking for recipe that closely resembles those lovely loaves for ages and this recipe looks like IT! Now if only I had a stand mixer! Do you know approximately how long the mixing process would take if doing it by hand?
Hey thanks! Most breads can be done without a stand mixer unless they have a super high hydration percentage where you couldn’t work it with your hands at all. For this one you can mix the ingredients all together and knead for about 7-10 min. Could be more or less depending on how fast you go/kneading skills. Overall, once the dough is really smooth the gluten should be built up and you should be good to go. Let us know how it goes!
There's not that much sugar that you'll rot your teeth out. Also work on your pronunciation, it isn't difficult to use Google translate with the volume turned up
Great
Hey!!! What a wonderful surprised seeing your video. Did you know that in Chile we have the highest bread consumption in the world??? Well, anyways, I am Chilean and while living in the US we used to get a Portuguese bread which was the closest to the Marraqueta but, obvious not the same... Now with the pandemic, I am into learning bakery because I want to start my own business, so while searching I found you! An American guy making Marraquetas...wow, amazing! Thanks you for teaching others our typical chileam bread: the Marraqueta.💗 My mom makes pan amasado, homemade bread which is also a must.😌
¡Hola, Maricela! ¿Como se llama el pan portugués? Quizás lo haremos en el futuro. También empezamos a cocinar y hornear por la pandemia, y ¡es maravilloso que quieres empezar un negocio! ¡Buena suerte! Nos encanta que te gusta el video, ¡marraqueta es uno de nuestros favoritos que hemos hecho! Además, definitivamente investigaremos el pan amasado algún día :) ¡Gracias! Hi, Maricela! What was the Portuguese bread? Maybe we will make that in the future. We also got interested in cooking and baking during the pandemic, and that's amazing that you want to start your own business! We wish you luck! We're so glad you liked the video, marraqueta is one of our favorites that we have made so far! Also, we will definitely look into making pan amasado someday too :) Thanks!!
Hi , please , Made the famous Pan Amasado Chileno
Hola, Cristian! Gracias por esta sugerencia! Definitivamente lo investigaremos para un video futuro. Gracias! Hi, Christian! Thanks for this suggestion! We will definitely look into this for a future video. Thanks!
Nice... now I know what to get you for Christmas... a Butter knife. Good video, flowed very smoothly. Russ
another great video from the Drews! thanks for the stellar content as usual :)
Hi, I am a baker from Chile and your video is very accurate! congrats! keep up the good work :)
Wow, thank you so much! We try to be as authentic as possible, so this is great to hear! And this is one of our favorite breads so far :)
This looks amazing! I love parfait!
Feel extra fancy......
I see Megan! Well, her hands, anyway. Green apron.
That’s me!
Thank you for making this video! The Drew's made a ham wreath when we visited them last year and it was heaven!!! I can't wait to make this!!!! Yay!😁
Thanks for watching! And we’re glad you liked it! It’s one of our favorites😊
I've watched all your videos! I love your style!😁
Thanks!! Let us know if you make any of the recipes!
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence - section on Historical Activities of Excellence” of the Municipality of Roma Capitale. Best regards Ines Di Lelio IN ITALIANO STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note "fettuccine all'Alfredo" (“Fettuccine Alfredo”). Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi). Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”. Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi. Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia. Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo). Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità). Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia. Il brand “Il Vero Alfredo - Alfredo di Roma” è presente in Messico con un ristorante a Città del Messico e una trattoria a Cozumel sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico. Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza - sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale. Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti Ines Di Lelio
Absolutely wonderful!
It's delicious!
Wow! I love this bread! And I really like origin of it too.... great job!
Thanks! And it's delicious, you should try it!
I've never heard of this but now I want to try it!!
You should! It's awesome! It's probably Noah's favorite of what we've made so far.
I love the little dance at the end!
This bread deserves a little dance, it's that good!
So fancy! Looks tasty!!
It's delicious, you should try it!
Delicious! Will you make stollen at Christmas time?!
It is! And probably, along with other traditional Christmas breads!
I LOVE FETTUCCINI ALFREDO!!
So do we!!
YEAST!!
BUN!!
Food!
Easter!
This is one of my favorite meals! You make it look really easy! I'm going to love having this recipe in my box...I'm never buying jar sauce again! Thank you!
Yes! That's awesome! You'll never want jar sauce again. Let us know how it turns out!
What a great video. Thank you! They look amazing and I want to make them! But I don't have any kind of electric mixer. Can the dough be mixed by hand? Would I knead it on a board? Any recommendations?
Thanks! They're delicious! You can definitely try to knead by hand, but beware that it'll be very sticky and probably somewhat difficult. Make sure not to add any extra flour or it'll make the bread too dense and it won't be as light and fluffy. Let us know how it turns out! :)
I like when he pats the dough. So cute.
Next time you come here you need to make this
Come visit us and we’ll make it!
@@diningwiththedrews4746 I will try to convince mom and dad
Neeeed to eat it🔥🔥🔥
It’s soooo good😍
looks great
You should try it!
Looks awesome, cant wait for episode two.
Neither can we!
Looks 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
And tastes even better!
Amazing! Looks delicious we will definitely have to make it. I love the history behind the bread!
It is delicious! And definitely worth the time and effort. Show us when you make it!