Vegan Cottage Cheese: ruclips.net/video/_KTqLxVo5bk/видео.html The safest way to thaw frozen food is to take it out of the freezer and put it in the fridge. This can take up to 2 days, do be sure to plan for that! The less safe way is to thaw it on the counter at room temperature Initially, I'd had the idea of using banana blossom as the fish element. I've seen it used to make vegan fried "fish"; coat the blossom in batter then fry. I've had a couple of cans in the cupboard for ages and decided to try it, but when I opened the can, the blossom were very pink. I've not had them before, so I'm not sure if that's normal. I went ahead and soaked them in hot water with a couple of slices of lemon and some seaweed sheets. The texture was very fibrous and chewy, so I opted for the fish fingers instead. I might try it with the blossom at some point, as this can was a month out of date, so it could be that it gets tougher the longer it's in the can Kedgeree will work really nicely with different types of rice too; coloured ones like red or black, long grain, brown etc. It would also be lovely with cous cous, or even a mixture of cous cous and rice! For an extra protein boost; add some cooked beans and/or quinoa
Recipe looks great, and I think the format is a winner! I like that you can give some history/context while the meal is "cooking" in the pre-recorded footage. Great job!
Great recipe Rachel kedgeree was always one of our Family Favourites the fish version I'm going to make the Vegan version for my family tomorrow I always liked it a big dollop of Heinz tomato sauce on top
I haven't been able to tune in for a little while, but it was so great to see this episode today. Missed hearing that voice and having company in the kitchen with me during the day. Not sure if I noticed before, but your laugh - every iteration - I love it! I'm hoping to be more consistent with tuning in from here on. Stay well, Rachel🙏🏾
Whoa, you have a much nicer air fryer than mine! 😆 I feel like this is the universe aligning to get me using it more... Labor omnia vincit, as the adage goes. I do love me a good rice dish, and yours looks like savoury heaven! Thanks for another great video 🙂
I think mine is my most used appliance these days! I rarely have the oven on. They take a little getting used to, but I'm going to do a little how-to video on them soon (just need to get past a bad fatigue/pain flare up first)
@@AuntieRachelsChaoticKitchen 😱 I'm so sorry to hear you're experiencing discomfort. I wish I could do something to help! I do hope that you will take things easy, and not do yourself further injury; sprawl yourself on the sofa, put on a good movie/show, dig in to a plate of your excellent kedg, and request a foot rub from whomever provides them for you, and take good care of yourself, please! I'd rather wait a couple weeks for another video if it's better for your body and your health... I look forward to learning more about your air fryer when you're ready 👍
@@AuntieRachelsChaoticKitchen 😂 For a hot second there, I was under the assumption that you meant you’ve been judging and critiquing all of my comments, and then i realised you just mean approve to be posted: a wise precaution, I cannot even begin to fathom the grotesqueness of some of the things anonymous folks would say to a beautiful woman. I wish we could all be kinder, and more considerate as people, but in the face of the impossible, I can only control my own kindness so I try to spread mine around a bit more liberally to compensate however fractionally. I have empathy for your struggle with pain, though. I truly and completely wish you swift comfort. The world is brighter for your joy.
I'll try this, but without the black salt. I used a little too much before and my skin got red and itchy. I probably have an undiagnosed allergy to sulfur.
Vegan Cottage Cheese: ruclips.net/video/_KTqLxVo5bk/видео.html
The safest way to thaw frozen food is to take it out of the freezer and put it in the fridge. This can take up to 2 days, do be sure to plan for that! The less safe way is to thaw it on the counter at room temperature
Initially, I'd had the idea of using banana blossom as the fish element. I've seen it used to make vegan fried "fish"; coat the blossom in batter then fry. I've had a couple of cans in the cupboard for ages and decided to try it, but when I opened the can, the blossom were very pink. I've not had them before, so I'm not sure if that's normal. I went ahead and soaked them in hot water with a couple of slices of lemon and some seaweed sheets. The texture was very fibrous and chewy, so I opted for the fish fingers instead. I might try it with the blossom at some point, as this can was a month out of date, so it could be that it gets tougher the longer it's in the can
Kedgeree will work really nicely with different types of rice too; coloured ones like red or black, long grain, brown etc. It would also be lovely with cous cous, or even a mixture of cous cous and rice!
For an extra protein boost; add some cooked beans and/or quinoa
Recipe looks great, and I think the format is a winner! I like that you can give some history/context while the meal is "cooking" in the pre-recorded footage. Great job!
Thanks Bingles! I was devastated at ANOTHER audio fail, so I'm really happy that my work around is well received 😊
Great recipe Rachel kedgeree was always one of our Family Favourites the fish version I'm going to make the Vegan version for my family tomorrow I always liked it a big dollop of Heinz tomato sauce on top
Fantastic to hear!
I haven't been able to tune in for a little while, but it was so great to see this episode today. Missed hearing that voice and having company in the kitchen with me during the day. Not sure if I noticed before, but your laugh - every iteration - I love it!
I'm hoping to be more consistent with tuning in from here on. Stay well, Rachel🙏🏾
It's a distinctly goofy chuckle 😂 Lovely to have you back!
@@AuntieRachelsChaoticKitchen Love it!
Thank you🙏🏾
Whoa, you have a much nicer air fryer than mine! 😆 I feel like this is the universe aligning to get me using it more... Labor omnia vincit, as the adage goes. I do love me a good rice dish, and yours looks like savoury heaven! Thanks for another great video 🙂
I think mine is my most used appliance these days! I rarely have the oven on. They take a little getting used to, but I'm going to do a little how-to video on them soon (just need to get past a bad fatigue/pain flare up first)
@@AuntieRachelsChaoticKitchen 😱 I'm so sorry to hear you're experiencing discomfort. I wish I could do something to help! I do hope that you will take things easy, and not do yourself further injury; sprawl yourself on the sofa, put on a good movie/show, dig in to a plate of your excellent kedg, and request a foot rub from whomever provides them for you, and take good care of yourself, please! I'd rather wait a couple weeks for another video if it's better for your body and your health... I look forward to learning more about your air fryer when you're ready 👍
I just approved your reply, but it's not showing up now... Sadly, resting is just as painful as being active 😞
@@AuntieRachelsChaoticKitchen 😂 For a hot second there, I was under the assumption that you meant you’ve been judging and critiquing all of my comments, and then i realised you just mean approve to be posted: a wise precaution, I cannot even begin to fathom the grotesqueness of some of the things anonymous folks would say to a beautiful woman. I wish we could all be kinder, and more considerate as people, but in the face of the impossible, I can only control my own kindness so I try to spread mine around a bit more liberally to compensate however fractionally. I have empathy for your struggle with pain, though. I truly and completely wish you swift comfort. The world is brighter for your joy.
Thanks Jimi ❤️
Great video Rachel you have such a soothing voice and great on screen presence, and on top of that you are very beautiful 😍 x
I'll try this, but without the black salt. I used a little too much before and my skin got red and itchy. I probably have an undiagnosed allergy to sulfur.
What are the ingredients in the fish fingers?