How Ixta Belfrage Infuses Her Italian Roots With Latin American Flavour | A Slice of Life
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- Опубликовано: 17 ноя 2022
- Chef, Ottolenghi protégé and author of recipe book ‘Mezcla’ - Ixta Belfrage’s love for food is inspired by Italy, Brazil, Mexico and beyond. During this episode of A Slice of Life, Ixta Belfrage talks us through how her unique upbringing with influence from Italy, Brazil and Mexico nurtured an approach to cooking like no other.
As Ixta prepares her prawn lasagne with habanero oil, she explains how becoming a chef wasn’t always on the cards: “I tried out loads of different jobs… I started (and quit) a couple of art degrees. When I say it out loud, it seems so obvious that should have been my calling because I was so obsessed with food, but it took me a while”.
Now working alongside Yotam Ottolenghi in the Ottolenghi Test Kitchen, Ixta has developed an understanding for developing sumptuous yet convenient recipes: “I’m extremely grateful to Yotam… Layering flavours is something that I really learned from him, and textures as well. I’ve always been a huge fan of citrus, herbs and chillies, but that layering of flavour and textures is such an Ottolenghi hallmark - that’s definitely something that I’ve been inspired by”. Watch the full episode of A Slice of Life with Ixta Belfrage, as she brings her favourite Mezcla recipe to life.
#Cooking #Chef #Lasagne
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Развлечения
I would better like to see Ixta´s home than her cooking. The room on this video is awsome!
Totally agree
i think the magic is int the mix of the two! the home and actually living in it.
Thank you dear Ixta for your lovely cooking, which remind me of life back in enland and friends there. we were cooking tegether and having fun. lookingforward to more of your cooking,hahaha. Love.
That’s a courageous move to cook something so red in white shirt. 🫡
thanks for sharing! To live within 3 different cultures has its difficulties but surely a lot of advantages too, you showed that beautifully. Don't mind the hateful comments, people are generally unhappy 😂
A charming video. Glad to hear you found your way. Co-author w Ottolenghi sounds like darn good bona fides to me. Congratulations for both cookbooks!
Dyu mind if I ask where you got your denim trousers? They look very nice on you! Merci 😊
I stayed until the end to see what happens with the prawns. I am in awe. So much time cooking the prawns and aren't they dry and chewy? 😮
The same thought👀
I’ve made this recipe loads and no, they aren’t. You should make it it’s so so yummy!
@@libz2k11 yeah, act, do, then comment! Buen appetito
Humm delicious 😋
All well and good, but how’s she doing this in a white shirt?
I’m allergic to onion. What would you replace it with?
You would already know the answer to that if you are allergic to onions, have you never cooked before?
@@milkshake3350 An iconic answer
Garlic
Kath: Fennel?
Mr David Nicholls, deputy editor of ‘House and Garden’ (UK), designed a pictograph of stick-figure corpses arranged in a numbered grid of columns and rows. “Connect the Jews!” was his joke. Ask him about it. Ask him if it’s true. Because it is. That’s the kind of person who’s rating your bedsheets.
I just wanted to know how to pronounce her name. Zita? E-zita??
Same question. Looks cool, how do you pronounce it?
@@agathamary3020 “Eesh-ta”
that habanero oil sounds like a death sentence
Nepo~cook
A cook
That Our Place pan is absolute trash. Don’t waste your money.
I have no doubt she's an excellent cook, but shrimp being cooked that much and mixing with cream, just sounds wrong- sorry.
It’s one of the best things over ever tasted! Try it before judging I beg! :)
sorry but this is not the House & Garden quality videos we are used to.
Spent a while talking about being worldly and then pronounced mezcla mezz-cluh
It’s the name of her book, which is in English, so I guess that’s why.
@@ElAlimoche and yet the Ragu pronunciations?
Rrrrrraggùùû
I did not listen to it through. What I heard sounded, East coast USA. Oh well ..
Next ...
The house looks homey. No big deal. Her cooking? I don't care what anyone says you can't stew prawn and then bake them and expect them to be anything but overdone. Pour all the cream and sauce you want on them you still have rubber prawns with cream and sauce. I like the idea of the seafood and lasagne but better to make the lasagne with just cheese and put the prawn sauce on it as your serve it so it's not over cooked. And she's written a cook book? Seems superfluous to an over crowded market. Perhaps there are better recipes in the book? Her kitchen instincts in this video are not great.
Humm delicious 😋