I really enjoyed this show Miss Mary Berry! ❤ I especially enjoy when you go out and visit different trades so interesting. The man who still uses horses for plowing I just loved watching that one and want to come there and try it as well. What a lovely nice man. You can tell he cares about his animals. Thank you for sharing. xB 😊and yes the food is always amazing!
Mary is super wonderful, example of tradition ,class and experience! I wish her good health that we have the opportunity to in joy her much more!! Well done, Mary!!
There is a charmingly wonderful honesty with Mary Berry. You can just see how much she loves life, her family and sharing it all with us embracing us like a warm wrap of ganache.
Just every single recipe she presents seems easy, elegant, and her encouraging words actually make me want to get in the kitchen and try them right away!! I know Mary is a beloved English treasure, but thanks to RUclips, she is well loved in the United States now as well! :)
Mary - 2024 I made prawn cocktail for USA Memorial Day for my English husband. His eyes popped eyes out of his head! I followed your recipe exactly. It was delicious!! Thank you! Banoffee is next!
Thank you so much for this wonderful video about Merry Berry: after having cooked for over 25 years for my children/family the last 2 years I only cooked to get full. but NOW I can't wait to cook again - but like her way.....using fine ingredients .. appreciate nature treasure....smell and enjoy !! 💟 God bless you, Merry Berry.
Prawn cocktail has never gone out of fashion for me - it's still one of my favourite starters and I've always put horseradish in my sauce too! I've also been a fan of french onion soup too and make it quite regularly.
Prawn Cocktail it was heaven - I had it in the 70s and it was so delicious you always wanted more and there was never enough - I also remember having crepe suzettes flambed in Cointreau and orange sauce yum
I adore Mary Berry! She has such a wonderful style of presentation; you really feel as though you're in the kitchen with her. She makes trying new recipes and techniques less daunting and makes you keen to try them, which is especially good for inexperienced cooks, and her cooking skills can't be beat! Wouldn't it be wonderful to do a course of classes with her in real life? That's something I'd love!
Mary, tonight we are making Moreton Bay Bug Cocktails using a locally sourced shellfish from Moreton Bay in Queensland. They look almost prehistoric with their flattened carapace and generous lobster like tail. This is a regular receipt (as the late and much loved Jennifer Patterson would have said) in our home. We like to mix it up by adding new microgreens from time to time. Tonight we are using Green Shiso as a top note in much the same way that perfumes are constructed and this I think makes our Cocktails unique and we never tire of them. Cheers!
Regarding the Banoffee Pie: I wonder, what would be the closest thing to digestive biscuits, here in America. All our cookies at the local grocery store seem very sweet (graham crackers, Nilla Wafers, etc).
Some people do put in sherry and that's also nice. It's all a matter of taste. I like it both ways but, if I use sherry, I use less of it or it will overpower the other lovely flavours. I often use no alcohol at all and still find it's a lovely soup. If you use no alcohol then you just have to be sure you have a good, rich stock.
Horseradish is the most important ingredient and so many people leave it out. Can’t believe how pale those British prawns are! Come to Australia where they’re the right colour.
Love this classic lady and her cooking ❤
Whenever life is weighing heavy on me... I love to watch Mary taking me to the beautiful English country settings...❤
The recipe sections have a calming ASMR feel.
Me too!
Love love Mary's shows! I really admire her skills. I could watch her shows all day long 😊. Keep them coming Mary.
I really enjoyed this show Miss Mary Berry! ❤ I especially enjoy when you go out and visit different trades so interesting. The man who still uses horses for plowing I just loved watching that one and want to come there and try it as well. What a lovely nice man. You can tell he cares about his animals. Thank you for sharing. xB 😊and yes the food is always amazing!
84 Year old Mary working the field with two horses...Im so impressed!!! Brava Mary!!!
Mary is super wonderful, example of tradition ,class and experience! I wish her good health that we have the opportunity to in joy her much more!! Well done, Mary!!
There is a charmingly wonderful honesty with Mary Berry. You can just see how much she loves life, her family and sharing it all with us embracing us like a warm wrap of ganache.
Mary Berry is the best in every wonderful way! Onward and upward, Mary!
I absolutely love this woman!!! 👏👏👏👏❤
Loved all the dishes she’s made and the amazing farming family ,god bless this noble culinary queen.
Just every single recipe she presents seems easy, elegant, and her encouraging words actually make me want to get in the kitchen and try them right away!! I know Mary is a beloved English treasure, but thanks to RUclips, she is well loved in the United States now as well! :)
Oh wow... takes me back....watched my grandma plow a mule....
So uplifting, dear Mary...you are such a lady and a superb cook. 💛
She is a treasure- vibrant, joyous, and classy. 👑
I adore Mary's show .I had first seen on The Great British Bake Of ,also this I loved very much!!! Thank you so very for this great video.❤
I really admire the farmer and his sons. Cannot imagine how tough his job is.
Mary - 2024 I made prawn cocktail for USA Memorial Day for my English husband. His eyes popped eyes out of his head! I followed your recipe exactly. It was delicious!! Thank you! Banoffee is next!
Thank you so much for this wonderful video about Merry Berry: after having cooked for over 25 years for my children/family the last 2 years I only cooked to get full.
but NOW I can't wait to cook again - but like her way.....using fine ingredients .. appreciate nature treasure....smell and enjoy !! 💟
God bless you, Merry Berry.
I adore this astonishing woman. I think, beyond the food, my endearment is that she reminds me so bloody much of my Grammy.💚
I love the sound of that prawn cocktail sauce. Yum.
I've been making it exactly like Mary's since the 1970s and I can attest that it's delicious! The horseradish makes all the difference.
I love the sound of her voice too!
Prawn cocktail has never gone out of fashion for me - it's still one of my favourite starters and I've always put horseradish in my sauce too! I've also been a fan of french onion soup too and make it quite regularly.
Golly she is going strong. Lovely food. It all looked so good.
Beautifull Horses beautifull food Beautifull farm and beautifull people.xx
You have to admire a woman that plows. Love you Mary.
It's wonderful to be able to understand the measurements! Love u
Prawn Cocktail it was heaven - I had it in the 70s and it was so delicious you always wanted more and there was never enough - I also remember having crepe suzettes flambed in Cointreau and orange sauce yum
I thoroughly enjoyed this episode.
She gives me such hope!
She is SO adorable 😭
Thanks for uploading.❤Mary Berry ❤
I adore Mary Berry! She has such a wonderful style of presentation; you really feel as though you're in the kitchen with her. She makes trying new recipes and techniques less daunting and makes you keen to try them, which is especially good for inexperienced cooks, and her cooking skills can't be beat!
Wouldn't it be wonderful to do a course of classes with her in real life? That's something I'd love!
Nice show 👍here from Florida 💕
Mary, tonight we are making Moreton Bay Bug Cocktails using a locally sourced shellfish from Moreton Bay in Queensland. They look almost prehistoric with their flattened carapace and generous lobster like tail. This is a regular receipt (as the late and much loved Jennifer Patterson would have said) in our home. We like to mix it up by adding new microgreens from time to time. Tonight we are using Green Shiso as a top note in much the same way that perfumes are constructed and this I think makes our Cocktails unique and we never tire of them. Cheers!
Im a big fan of mary she is the best in cooking!
Mary you are simple wander full
Fantastic Mary
You are tops Mary Berry.
My gosh I want to try that quiche
I'm not a fan of quiche but even I'm tempted to have a go at this one!
I love the casserole dish
My mouth is watering.
You're an inspiration
love
Mary is stunningly beautiful.
❤️U MARY BERRY🌷🌷🌷
My granfather were a Black Smit.. xxx
"May I have some more please Mam' ?"
アーテイチョークのキャンドル！
Regarding the Banoffee Pie: I wonder, what would be the closest thing to digestive biscuits, here in America. All our cookies at the local grocery store seem very sweet (graham crackers, Nilla Wafers, etc).
Try ginger snaps if you find them.
@@chrisandersen5635 Wow, I haven't had those in a while. They have a nice little hint of spice. Thanks.
What kind of stock do you use ?
It stinks how hard lamb is to come by in the US. If I ever visit the UK, Australia or New Zealand I'm gonna eat lamb most meals lmao.
French onion soup - add a good stock. What stock ???
Shinners beef stock
@@venganzamujer354 what is shinners stock do u get that over the pond .
some of the ingredients that she said were unable to be understood. There should be translations beneath. There was no cc option as well in the video.
Can we substitute the wine with something else?
Skipping it still will make a deliciois soup.. or, try apple juice.. then compare.. please let me know 😊
Shrimp cocktail in the US looks very different! Mary’s looks better 😉
Thank you Mama Mary l have learnt a lot from you
French onion soup on this one what is the DIFFERENCE with Rosemary then thyme do u not put in sherry then
Some people do put in sherry and that's also nice. It's all a matter of taste. I like it both ways but, if I use sherry, I use less of it or it will overpower the other lovely flavours. I often use no alcohol at all and still find it's a lovely soup. If you use no alcohol then you just have to be sure you have a good, rich stock.
wow tannie
🕊🇺🇲💕
Those big prawns needs to be cleaned of their intestines down the back!!! Hate to bite it open and see the dark line. Otherwise looks delish.
These ads are fucking ridiculous
I was hoping she’d cook the horse for the farmer.
She actually does cook horse in 'The Supersizers Go... Fifties" (An **Excellent** series!)
How is this woman so tiny given what she eats lol
THERE'S TOO MANY BLOODY COMMERCIALS ON THIS VIDEO!😡😡 Even Martha Stewart doesn't do this many!
His hands were dirty...
A farmer's hands joy
I'm sorry but I'm a chef and that shrimp cocktail is disgusting lol
Your recipe then….?
Horseradish is the most important ingredient and so many people leave it out. Can’t believe how pale those British prawns are! Come to Australia where they’re the right colour.