Brilliant recipe. I am waiting for my Tefal Cook4Me to arrive and this is a recipe I am looking forward to trying . It looks like a good winter warmer as it is cold, wet and miserable here in the U.K. Kindest regards
Thank you for the feedback Anne, wish we could send you some of sunshine, it’s going to be a very warm Christmas time this year here, expecting temperatures around 38 degC which is over 100degF. You are going to love your Cook4Me, we have an entire playlist dedicated to this amazing appliance with more being added regularly. So much variety there to help you on your way on your food journey with your new Cook4Me. Have fun, experiment, join a Cook4Me Facebook group and you will find help whenever about whatever you may need to get the absolute most out of your wonder cooker. Thanks for watching, have a wonderful safe and Merry Christmas, stay warm and surround yourself with loving family, wonderful friends, fabulicious food and laughter. Best wishes from Cheeky & Richo in Australia
Hi Marylin, sorry for the delay. I believe I used Blade Steak, sometimes called y-bone, but any relatively cheap cut of beef will work. The Cook4Me me tenderises even the toughest cuts like shin beef or chuck steak. I wouldn’t waste an expensive cut on this recipe because the tougher cuts have the most flavour in soups and stews because they are the muscles in the animal that do the most work(which is what makes them tough to cook with) it’s a personal preference but I generally cut as much of the fat off as possible because I don’t like the taste of fatty soups. I know most people say the flavour is in the fat but it plays up with our digestion and can make you bilious. Feel free to leave on the meat if that’s your choice. Make sure you leave the sinew and cartilage as it gives oodles of healthy, sticky, gelatinous flavour that you will never get from a stock cube or boullion powder. We even use the bones in the broth as it contains lots of flavour and nutrients, simply remove them prior to serving. Hope that helps. Thanks for the delightful feedback and for watching.;-))
I would make a vegetarian version. Looks good! P.s. If you take red lentils, rinse them until the water is completely clear, and boil them with a tiny bit of ginger and some bayleaves, and use that as a base for your veggie soup instead of meat, the results will be amazing! Use water sparingly (like you did) and get a soup with lots of veggies in every spoon. The lentils will thicken the soup for you, and if you use the right amount of them (I use 200g red lentils for what will become approx. 2 liters of soup), then the lentil taste will go unnoticed but the soup will make tummies very happy 😊 and give long lasting energy). The ginger will make salt unnecessary, and so it becomes guilt free and heart-healthy.
Wow Jenny, I haven’t used Red Lentils like that before, definitely going to give your idea a try. Such thoughtful, detailed feedback, I’m sure our viewers will find it just as helpful as we do. Thank you so much for sharing your idea. We love it when our viewers adapt our recipes to suit an even wider audience, this would suits vegans and be an extremely economical option too. We use lots of ginger in cooking, it has outstanding health benefits as well as a fantastic taste. Thanks for watching and taking the time to leave such detailed feedback.;-))
cheekyricho cooking You're welcome. I have been scouring the internet and testing a lot of things to accommodate family preferences and health problems and I find that whatever information on lentils there is, it is not so readily available. Too bad, really, because as you said it is so healthy. Hope people like this suggestion as much as we did 😊 And thank you for making no-nonsense, practical and delicious looking recipes!
That’s so wonderful, I am delighted you are enjoying it. Soon you will wonder how you got by without it. I know I did. Thank you for the lovely feedback, I hope we have inspired you to get the most out of your shiny new appliance and thank you very much for watching.;-))
Wow, lovely comment and request Lee. We don’t have actual printed recipes and although I have written several cook books I’ve not published yet. If you can pause the video at the point where I have listed the ingredients, you should be able to screen shot that paused image and then print it. I used to scroll the image but it was too difficult to print, this is why I now superimpose the ingredients list over the actual ingredients. I also place them in the description box below the actual video so you can print that page if you prefer that method. Hope that helps and thanks for watching.;-))
So many people have asked me to publish and I have asked them the last cook book they bought and almost always they say, “I haven’t bought one for ages, I just look on the net.” I have a room 11metres long with one high book shelf the full length with just cook books, that’s more than most libraries have and I now prefer to watch a recipe than to read one. The ‘old picture tells a thousand words’ saying comes into play. I will never be without an open cookbook on my dining table as I eat and flick through the pages. I snapshot pics in magazines to cook later. I really hope my research and obsession inspires more people to cook good food at home, economically to be enjoyed with their loved ones. Not such a biggy but it’s important to me. Glad you found us and are hungry for more. Best wishes Cheeky & Richo
Being in Melbourne, our summer still calls for a wonderful hearty stew. Love the flavours in this one. Will inbox you soon with mine &dDons radical new adventure before dementia :D
Plenty of rain I hear, hope the weather isn’t wrecking the kids holiday too much. Must be the season for radical new ideas. Richo & I just started another RUclips channel called Miniature Meals, we hope to put up a new video each week and the furst one was a aired a couple of days ago
That reply took off a bit early LOL, went to correct ‘first’ and wham💥off it went . Anyway, I was going to say our first recipe was a Blueberry Cheesecake, we’d love to hear what you thought of it. We are hoping to get a few subscribers too. Adventure before Dementia haha, might be a bit late for Richo & I, we think it’s already started.... You staying home for Christmas? What sort of things do you cook for visitors? Looking for new ideas to add to our Christmas list. Thanks for watching and the lovely feedback. Cant wait to hear your news. Sounds exciting!;-))
I have seen your miniatures. Truly adorable! Busy bee at the moment but can tell you we hav sold our home & moving up to Maryborough QLD. I know some people think the area is Rank, but in all our road trips this is the place where we feel comfortable to do our adventure before dementia. Need to look at your playlists for mangos. we have about 40 trees LOL
Excellent, that’s a lot closer for us. That meetup should happen sooner rather than later. You must be so excited. We are excited for you. We love Maryborough, filled with beautiful old Queenslander Homes. Good farming country too. When’s the big move? We bought our little Chihuahua Lucy from GinGin, so that’s not that far. Richo said “How wonderful, you’ll love it, leave the rat race behind. “ sounds like you have a bit of land to look after, let’s us know if you you need help, we’d love to give you a hand. Love your news and closer to the kids and Grandies as well✅👏😎🍾🥂🌞🌴
Thank you for you enquiry Steph, no I have never been a teacher. I have done a little public speaking in my job but I am absolutely devoted to cooking and sharing my passion with anyone interested. I am dedicated to helping people become more accomplished, comfortable and experienced in the kitchen. I hope our tutorials inspire others to try new and different foods, cuisines and cultures through the food journey. We aim to help people prevent waste, shop locally where possible. We offer alternatives to unavailable of out of season ingredients and readily assist people with special dietary requirement requests. We are honoured you thought we had a professional background as a teacher, I’d love to think that question complimented the quality of our instructions and presentations. Thank you very much for watching.;-))
Brilliant recipe. I am waiting for my Tefal Cook4Me to arrive and this is a recipe I am looking forward to trying . It looks like a good winter warmer as it is cold, wet and miserable here in the U.K. Kindest regards
Just got my Cook4 me and I'm looking forward to trying your recipes thanks
^
Thank you for the feedback Anne, wish we could send you some of sunshine, it’s going to be a very warm Christmas time this year here, expecting temperatures around 38 degC which is over 100degF.
You are going to love your Cook4Me, we have an entire playlist dedicated to this amazing appliance with more being added regularly. So much variety there to help you on your way on your food journey with your new Cook4Me.
Have fun, experiment, join a Cook4Me Facebook group and you will find help whenever about whatever you may need to get the absolute most out of your wonder cooker. Thanks for watching, have a wonderful safe and Merry Christmas, stay warm and surround yourself with loving family, wonderful friends, fabulicious food and laughter. Best wishes from Cheeky & Richo in Australia
What cut of beef did you use? Looks absolutely delicious!!!! Would like to make it this weekend!!! Love watching your channel!!!! 😍😍😍
Hi Marylin, sorry for the delay. I believe I used Blade Steak, sometimes called y-bone, but any relatively cheap cut of beef will work. The Cook4Me me tenderises even the toughest cuts like shin beef or chuck steak. I wouldn’t waste an expensive cut on this recipe because the tougher cuts have the most flavour in soups and stews because they are the muscles in the animal that do the most work(which is what makes them tough to cook with) it’s a personal preference but I generally cut as much of the fat off as possible because I don’t like the taste of fatty soups. I know most people say the flavour is in the fat but it plays up with our digestion and can make you bilious. Feel free to leave on the meat if that’s your choice. Make sure you leave the sinew and cartilage as it gives oodles of healthy, sticky, gelatinous flavour that you will never get from a stock cube or boullion powder.
We even use the bones in the broth as it contains lots of flavour and nutrients, simply remove them prior to serving. Hope that helps. Thanks for the delightful feedback and for watching.;-))
I would make a vegetarian version. Looks good!
P.s. If you take red lentils, rinse them until the water is completely clear, and boil them with a tiny bit of ginger and some bayleaves, and use that as a base for your veggie soup instead of meat, the results will be amazing! Use water sparingly (like you did) and get a soup with lots of veggies in every spoon. The lentils will thicken the soup for you, and if you use the right amount of them (I use 200g red lentils for what will become approx. 2 liters of soup), then the lentil taste will go unnoticed but the soup will make tummies very happy 😊 and give long lasting energy). The ginger will make salt unnecessary, and so it becomes guilt free and heart-healthy.
Wow Jenny, I haven’t used Red Lentils like that before, definitely going to give your idea a try. Such thoughtful, detailed feedback, I’m sure our viewers will find it just as helpful as we do. Thank you so much for sharing your idea. We love it when our viewers adapt our recipes to suit an even wider audience, this would suits vegans and be an extremely economical option too. We use lots of ginger in cooking, it has outstanding health benefits as well as a fantastic taste. Thanks for watching and taking the time to leave such detailed feedback.;-))
cheekyricho cooking You're welcome. I have been scouring the internet and testing a lot of things to accommodate family preferences and health problems and I find that whatever information on lentils there is, it is not so readily available. Too bad, really, because as you said it is so healthy. Hope people like this suggestion as much as we did 😊
And thank you for making no-nonsense, practical and delicious looking recipes!
I have just ordered a Tefal Cook4Me can't wait for it to arrive. Been binge watching all your videos xx
Wonderful, glad you are enjoying them. We lots more ideas to share. I know you are going to love your Cook4Me, thank you very much for watching.;-))
Made this recipe this morning, taste test was really good, can't wait for dinner
Thanks for the great feedback, glad you enjoyed it. Thank you very much for watching. Enjoy your dinner.;-))😋
My first recipe in my new Tefal C4Me.
Second was the apricot chicken
Third was ' boiled' eggs..
YUMMO!
Thanks for uploading
That’s so wonderful, I am delighted you are enjoying it. Soon you will wonder how you got by without it. I know I did. Thank you for the lovely feedback, I hope we have inspired you to get the most out of your shiny new appliance and thank you very much for watching.;-))
I love your recipes, especially the Tefal Cook4Me ones. Do you have printable recipes, or do you know how I can print out your recipes.
Wow, lovely comment and request Lee. We don’t have actual printed recipes and although I have written several cook books I’ve not published yet. If you can pause the video at the point where I have listed the ingredients, you should be able to screen shot that paused image and then print it. I used to scroll the image but it was too difficult to print, this is why I now superimpose the ingredients list over the actual ingredients. I also place them in the description box below the actual video so you can print that page if you prefer that method. Hope that helps and thanks for watching.;-))
cheekyricho cooking, thanks for the advice, I'll certainly try them.
So many people have asked me to publish and I have asked them the last cook book they bought and almost always they say, “I haven’t bought one for ages, I just look on the net.” I have a room 11metres long with one high book shelf the full length with just cook books, that’s more than most libraries have and I now prefer to watch a recipe than to read one. The ‘old picture tells a thousand words’ saying comes into play. I will never be without an open cookbook on my dining table as I eat and flick through the pages. I snapshot pics in magazines to cook later. I really hope my research and obsession inspires more people to cook good food at home, economically to be enjoyed with their loved ones. Not such a biggy but it’s important to me. Glad you found us and are hungry for more.
Best wishes
Cheeky & Richo
Being in Melbourne, our summer still calls for a wonderful hearty stew. Love the flavours in this one. Will inbox you soon with mine &dDons radical new adventure before dementia :D
Plenty of rain I hear, hope the weather isn’t wrecking the kids holiday too much. Must be the season for radical new ideas. Richo & I just started another RUclips channel called Miniature Meals, we hope to put up a new video each week and the furst one was a aired a couple of days ago
That reply took off a bit early LOL, went to correct ‘first’ and wham💥off it went . Anyway, I was going to say our first recipe was a Blueberry Cheesecake, we’d love to hear what you thought of it. We are hoping to get a few subscribers too.
Adventure before Dementia haha, might be a bit late for Richo & I, we think it’s already started....
You staying home for Christmas?
What sort of things do you cook for visitors? Looking for new ideas to add to our Christmas list.
Thanks for watching and the lovely feedback.
Cant wait to hear your news. Sounds exciting!;-))
I have seen your miniatures. Truly adorable! Busy bee at the moment but can tell you we hav sold our home & moving up to Maryborough QLD. I know some people think the area is Rank, but in all our road trips this is the place where we feel comfortable to do our adventure before dementia. Need to look at your playlists for mangos. we have about 40 trees LOL
Excellent, that’s a lot closer for us. That meetup should happen sooner rather than later. You must be so excited. We are excited for you. We love Maryborough, filled with beautiful old Queenslander Homes. Good farming country too. When’s the big move? We bought our little Chihuahua Lucy from GinGin, so that’s not that far. Richo said “How wonderful, you’ll love it, leave the rat race behind. “ sounds like you have a bit of land to look after, let’s us know if you you need help, we’d love to give you a hand. Love your news and closer to the kids and Grandies as well✅👏😎🍾🥂🌞🌴
This is a massive long shot but did you used to be a teacher?
Thank you for you enquiry Steph, no I have never been a teacher. I have done a little public speaking in my job but I am absolutely devoted to cooking and sharing my passion with anyone interested. I am dedicated to helping people become more accomplished, comfortable and experienced in the kitchen. I hope our tutorials inspire others to try new and different foods, cuisines and cultures through the food journey. We aim to help people prevent waste, shop locally where possible. We offer alternatives to unavailable of out of season ingredients and readily assist people with special dietary requirement requests. We are honoured you thought we had a professional background as a teacher, I’d love to think that question complimented the quality of our instructions and presentations. Thank you very much for watching.;-))