Damn you're just launching your complete cook book on here. Been following your page for a while now glad to see you're getting some success. Keep up the hard work, love those recipes.
I will most definitely buy a copy of your book. I made my own scrap book using your recipes that I printed and laminated :) I love that your style of cooking matches mine. Thank you so much
My cook book arrived today!! It's BEAUTIFUL. I'm looking forward to reading your story. Many thanks for all the years my family and I have been enjoying your awesome achievable meals. You're our go too online recipe master. Aussie Aussie Aussie!! Great work Nagi and Dozer:)
I just found your channel! Wow, this is perfect. Your variety of food is exactly how I cook. The techniques used are inspirational. Please keep it going!
Damn you're just launching your complete cook book on here. Been following your page for a while now glad to see you're getting some success. Keep up the hard work, love those recipes.
That looks so good i have always wanted to make it so i will try and make it thanks for your recipe have a great weekend
I will most definitely buy a copy of your book. I made my own scrap book using your recipes that I printed and laminated :) I love that your style of cooking matches mine. Thank you so much
My cook book arrived today!! It's BEAUTIFUL. I'm looking forward to reading your story. Many thanks for all the years my family and I have been enjoying your awesome achievable meals. You're our go too online recipe master. Aussie Aussie Aussie!! Great work Nagi and Dozer:)
Another amazing recipe Nagi! Cannot wait til my cookbook arrives. Congrats on all your hard work xx
How much fresh spinach do I use? Given the weight of the thawed spinach is damp so has more weight
Yummm😍😍
Can't wait till the book is released and available internationally😭
Your recipes never disappoint! Can't wait to get your cookbook! 💜
Beautiful!!
This looks amazing
Oh wow! Tonight for sure ❤
I just found your channel! Wow, this is perfect. Your variety of food is exactly how I cook. The techniques used are inspirational. Please keep it going!
Cheeses Christ, that's a lot of cheese you are using there. I approve.
Please don't use Jesus Christ name like that. Thanks
@@AJH10000why not
@@AJH10000 He wasnt talking about Jesus, just his delicious little brother Cheeses.
DONT copy my X letter I was A before
Amazing receipe. My family enjoyed it. Thank you
This looks absolutely amazing, thanks for sharing your recipe with us
My goodness, now I'm hungry ! Beautiful vidéo.
Мастер своего дела!👍👍
Супер Вкусно! Спасибо Шеф!👍👍 Master of his craft!
Super Tasty! Thanks Chef! 👍👍
Get the cookbook y'all! It's 🔥, heck everything Nag does is 🔥Hey Dozer!
I made this while sail8ng. You are amazing!! Thankyou
This looks amazing!
Nagi, this is just too good!!
Just cooked this recipe soooooooo good. Making my love for food grow 😅
Wonderful!! Your recipe will soon make an appearance in my kitchen. Thanks a stack.
Beautiful 😊
Is it really 4 cups of vegetable broth?
What should be the temperature ?
Wow.. thank you! Looks so yum
what if i cant use wine??
Any substitute for wine?
My canneloni came out soggy. Although I squeezed all the water out of the spinach. What happened do u think?
What is that vegetable liquid?
Beautiful my friend ❤
Please please forgive me if you're getting this question too much...but does the cookbook have U.S.A. measurements too?
The US version will have, she announced it today.
Looks so yuuuuuumy❤️
I’m struggling to find cannellonis at the supermarket. It’s insane. I check 5 today and none of them have them!
You can use fresh pasta sheets, very easy to fill and roll up! I
That's a Napolitine Sauce right?
Thanks
yumm
Is this Mexican food?
Girl YESSSSSSS
I would add cream cheese!
My make shift piping bag wasn’t co operating with me. It became so fiddly apart from that delicious recipe.
It started out looking like an Indian masala and then you added wine to the tomato concentrate. It's gonna be too acidic...
Do not use ricotta. It's awful, and it tastes like mud.
Instead, substitute it with feta, and you'll have the best cannelloni ever.
Atrocious music though