Hola soy Lety, desde Guadalajara Jalisco, México, no hablo inglés, me gustaría saber dónde se consigue el almíbar dorado que utiliza en algunas recetas, Gracias, saludos
I love cornflakes, I miss cornflakes. But I’m not eating them (at least the Namebrand versions) until we stop using round up on them. I don’t know about the UK but it’s quite the scandal over here. Thank you so very much for that Monsanto (sarcasm).
The over 75's are now being hunted down by a new 800 strong BBC team of license enforcers and bailiffs who cost £38M to setup. (They have now said they won't go after the over 75's for 6 months, oh how kind they are)
This looks very nice but it is a layered pudding, not Cranachan. Just about every ingredient is changed or missing. It is a bit like taking spag bol, scrapping the pasta for bread sticks, swapping the tomatoes for carbonara and swapping or omitting the herbs. Imagine jalfrezi totally changed, how would you order without explanations? But much more to the point, oats, raspberries, honey, cream & whisky combine into a staggeringly beautiful taste of Scotland. Other red fruits, no whisky,- tenable. Making a mango layered pud and misusing the name just feels all wrong. A 'cornish pasty' made of croissant instead of pastry with pistachio filling, might be delicious but it would not be a Cornish Pasty. Tweaking is one thing but this is tweaked away from Cranachan into a totally different pudding, that just happens to be layered. Why do I care? I'm from Northern England and a Scottish chef offered to make Cranachan for us one rainy night near Ross on Wye. It was mind blowing. His family had moved from south Asia to Scotland and he was homesick, working nights for a restaurant chain! Hopefully he went on to be recognised for his wonderful food. Delightful is too small a word.
"One extra- for when everyone's gone..." I love this woman.
she is so cute and somehow radiates positive energy and i want her to be my friend
Love watching you cooking. Ma Shah Allah.
I’d love to be a crew member on her shows just to have the chance to try out one of her recipes! ❤️
That looks cool, refreshing and delicious.
5:10 full sentence was *I can eat four of these and still can't feel full*
She’s awesome ❤️
I love Nadiya
My mum adores you!!!!!!!!!!!!!!!!!!!!!
YUM I AM A HUGE FAN!!!!!!!!!!!!!!!!!
Mango and pepper is it 😎
I love Her!!!!
J’adore tes desserts tu es géniale î’m fan 👍👍😘😘
Where is the printed ingredients and method?! Pls also show how to use fenicreek methi in recipes. Tks. Love your energy
05:01
Me: Oh my gosh... so that's what happens behind the scenes. So many people!
Amazing talents 😎
@chucks 01 dude, what's your probs?
Hi nadiya, hw a u? Thanks for ur scrumptious recipes. I tried crunchy mango dessert. It was really tasty. Thanks a bunch for ur ideas . 😍😍
Desert pots?
❤❤❤❤❤❤❤
That look very delicious
Love her
Wow looks great
love your accent 😂❤
Wow looks delicious :)
Plz tell us amount of yogurt for the cake and oven temperature plz
10 000 000 subscribers now
yummmmmmmmmmmmmmmmmmmmmmmmy
As always I'm here again... I love cornflakes
i love you 🥰😍😍
Super
She's pretty
@chucks 01 yeah you're pretty terrible at roasting
Hi Nadiya I watched your episodes on Netflix I just wish that there is a way I could order some of your pastry’s love your recipes
Love from india
Hola soy Lety, desde Guadalajara Jalisco, México, no hablo inglés, me gustaría saber dónde se consigue el almíbar dorado que utiliza en algunas recetas, Gracias, saludos
Did you use heavy cream?
🤩
I love cornflakes, I miss cornflakes. But I’m not eating them (at least the Namebrand versions) until we stop using round up on them. I don’t know about the UK but it’s quite the scandal over here. Thank you so very much for that Monsanto (sarcasm).
Colocar tradução
This is the woman that you rock with for 50 years, get fat and wonder where the time went while having fun........ js, gimme one..
After you the Flood (of fabulous hijabi chefs)
Português tradução
looks delicious but one of those would be all the sugar i could/should eat for the day or even two days
The over 75's are now being hunted down by a new 800 strong BBC team of license enforcers and bailiffs who cost £38M to setup. (They have now said they won't go after the over 75's for 6 months, oh how kind they are)
The BBC does not collect the license fee. The government does. The BBC aren't the only broadcaster to receive those funds.
1
First “chichen” doughnuts and now “desert” pots? What is going on in the BBC?
keyboard??
Using corn flakes doesn’t really make it Scottish anymore
Not deep fried with a Mars Bar, so definitely not Scottish
And that is what she said
Very true, I suppose that's why it isn't in the title of the dish. I assumed it was just inspiration.
First
That is not a sweet mango!!
This looks very nice but it is a layered pudding, not Cranachan. Just about every ingredient is changed or missing. It is a bit like taking spag bol, scrapping the pasta for bread sticks, swapping the tomatoes for carbonara and swapping or omitting the herbs. Imagine jalfrezi totally changed, how would you order without explanations? But much more to the point, oats, raspberries, honey, cream & whisky combine into a staggeringly beautiful taste of Scotland. Other red fruits, no whisky,- tenable. Making a mango layered pud and misusing the name just feels all wrong. A 'cornish pasty' made of croissant instead of pastry with pistachio filling, might be delicious but it would not be a Cornish Pasty. Tweaking is one thing but this is tweaked away from Cranachan into a totally different pudding, that just happens to be layered. Why do I care? I'm from Northern England and a Scottish chef offered to make Cranachan for us one rainy night near Ross on Wye. It was mind blowing. His family had moved from south Asia to Scotland and he was homesick, working nights for a restaurant chain! Hopefully he went on to be recognised for his wonderful food. Delightful is too small a word.