I have a 60 year old percolating coffee pot which my husband uses every morning. It’s in perfect condition and looks beautiful sitting on the counter when not in use. Things used to be built to last. I wish it was still like that. Don’t let people hate on your mixer ♥️
@MotherofWolves....you are so right. I have some old kitchen supplies that work just fine and sometimes BETTER than the deal they make nowadays!! They just don't make 'em like they used to that's for sure!
Ain't that the truth! Had a stove/oven that was still working after 40 years. Dishwasher died (water leakage on the floor but still running) at the 40 year mark. Fridge about 20 years.
Don't listen to the people that are saying you need a new mixer, if you have one that has been working for 10 years, use it till it breaks! Nice recipe kay!
True, but they made shit better in the seventies. Older appliances seem to have a much longer life than more modern ones. Nowadays they are cheap because they're not built to last, just with mass produced plastic Chinese parts... some people swear by fridges from the 1950s as being much more efficient and sturdy!
Love kay, no matter what her food turns out like she always says how delicious it is on the taste test .. shes one in a million ... never stop cooking kay 😊👍
Hey Kay, I'm a confectioner from germany and I think I know what the problem was with your egg whites getting runny. You are supposed to start adding sugar right when you beginn beating it and continue adding it in small portions until it's done. Also try adding a pinch of salt, it also stibilizes the egg white!
Hi Kay, I found the recipe you used on BBC Good Food. Here are some tips, in case you do a redo video: you did not beat the egg whites enough. It should be STIFF peaks, not soft peaks. You are only supposed to blitz 1/3 of the strawberries to make the strawberry sauce. The rest should be cut up into pieces and folded into the whipped cream. The cream and sugar are supposed to be beaten together to make a whipped cream, not dumped in with the strawberry sauce. Good luck next time!
Thanks kay. You and lee are wonderful people and bring some much needed wholesome content to this platform. Keep up the cooking and follow your dreams always
Another masterpiece of culinary deconstructivism Kay. Whereas most chefs would laboriously recreate the Eton Mess in its classic form, you have created an 'Eton Soup' with carbonised egg white shards as an amuse-bouche before the main strawberry laden public school treat. May your blender never falter.
I still have a lot of my nan's cookware, it looks old but she invested a lot in it to buy professional hardware and it still works really well! If you look after it good equipment can last decades. Love your videos Kay, always enjoy watching you cook 😁
You really are a treasure, Kay! You are such a sweet lady and I can tell that you have a passion for cooking. Never stop cooking, even if some recipes are worse than others!
The meringue is so badly burnt and so runny before being baked - it should be stiff peaked (non runny) and nice and white after being baked slowly at a fairly low temperature.
You are honestly amazing to me kay. You never fail to make my day so much brighter, and make me feel so much more confident when I am cooking for myself, I really hope you are having a lovely time in all that you are doing
Hi Kay! I just want to say your videos have brought a ton of joy to my household, especially for me and my eldest daughter (she's 17 and normally hates pretty much everything, but if asked what she thinks of you, she'll straight up say, "I LOVE KAY!") She and I watch your videos together just as soon as one of us sees a new video has been uploaded. We adore you! (And I think you might be the only person on this whole planet that has more Iron Maiden t-shirts than I do. LOL) One thing though, my daughter and I have noticed over your last handful of videos that you seem less cheerful than normal or like you're not feeling well, and we'd just like to know if you're okay? We still enjoyed your latest videos a lot, but it just seems like you're a little down.. If you are, please know that there are people like my daughter and I, out here in the world, that think the world of you, and wish you nothing less than the greatest successes in life. From one Maiden fan to another, UP THE IRONS, KAY!!! :)
Thank you for this inspiration and recipe. I have been very enjoying to try and making new recipes and this one is really amazing. The way you present it also has some unique and artistic approaches. So tank you for taking the time to create a video for us to watch and get inspired. All the best to you :)
I love kay. So real and down to earth. Her personality shines through. Love watching the videos. Please do more!!. I would like to see a video of you making a curry or a birthday cake😀xx
You have a 1970's Vintage Moulinex Combine Major 118, kitchen mixer. Over 50 years old isn’t that old for a mixer I suppose 😂. Thanks for assuring us over the strawberry stalks, on Kay’s cooking anything can happen 😂
@@cookiecazares5833 what has being Italian got to do with anything? Facts are not gibberish, no one can bring Kay down as she lives in her own blissful world.
I believe it's a Moulinex Combine Major. From the 1970s! Might be just 10years new to Kay but it's quite a bit older than that. We don't make things that last that long these days! If it ain't broke... Still might need replacing 😁
I'll admit I was thinking at first "Oh please let her think to remove those husks" And my faith was restored when she did. :D Some advice about the meringue... also try adding the sugar while the peaks are still soft instead of stiff. Once they're stiff, they can break down too easily from more beating.
Just subscribed. Your genuine and keep cooking videos real. You make me bust out laughing with your comments. Love your dimples btw. Looking forward to your recipes lol
Kay, another recipe I am eager to endeavour into, this Eton mess is superior to the others I've seen, it looks like it carries a sublime taste with a subtle strawberry tartness combined with the sweetness of the cream. Kay I applaud you. Liked and shared.
Hi Kay, this recipe looks really good, thank you for sharing it. It's my mum's birthday today I'll be sharing this video with her as we both watch your videos. Keep up the great meals!
Recipe for Delicious fruit blender Ice Cream. 1. Flavor: Frozen Strawberries, Raspberries, Blueberries, whatever Fruit flavor you want. 2. Dairy: Cream, Whole fat Milk frozen into Ice cubes. 3: Process: Add a 50/50 ratio of fruit and Milk ice cubes, as well as 2-4 Tablespoons of sugar. Add in a little heavy cream, blend, repeat till it's nice soft serve and Enjoy!
I find the older equipment last so much longer and frankly works better, my grandad gave me a Sencor SMW 5220 microwave when he went to Czech Republic in 1951 and it still loks and works like brand new from factory!
Kay, I've always wondered what Eton mess was. Looking forward to this. Stay well and stay warm. Cheers from Ontario 🇨🇦 Edit: I have a meringue recipe but you cook them overnight. You put them in a 200° oven then turn it off and voila, perfect meringues in the morning. I might give this a try but we don't have nice thick cream like you used. Your mixer is fine, it works; people need to calm down!
No reason to get a new mixer if that one works just fine. ❤ I'm not sure if you over mixed it or not. It does take a few minutes of high speed mixing to get it to turn.
Kay you should try this recipe of mine for white chocolate and cranberry cookies next! 100 gram white chocolate 100 gram dried cranberries 1 pinch of salt 1 tablespoon vanilla extract 100 gram white sugar 100 gram brown sugar 125 grams butter (room temperature) 1 egg 225 grams flower 1/2 teaspoon baking soda 1. Preheat the oven to 170 degrees 2. Mix the butter, egg, sugar, salt and vanilla extract. 3. When everything is mixed properly you can add flower and baking soda. 4. Chop the chocolate into small pieces and add it alongside the cranberries to the mixture. 5. Put bakingpaper on a tray. 6. Make balls of the dough and place them on the tray. Make sure to gently flatten them a bit. 7. Bake them for 15 minutes in the oven.
Kay, would you consider making foraged mushroom ravioli in a white wine jus? By the way, my businesses have been doing really well recently so let me know if you want a brand new fully fitted kitchen for free. I can send some of my workmen over before the end of February if you like.
I nearly had a heart attack when Kay just chucked whole strawberries into the blender because I legitimately didn’t know if she’d think to take the tops off them first.
I'm with you Kay on the mixer, if it works and you're happy with it then why throw it away? You make me smile Kay, every time without fail. Keep up the great work, absolute star!
Great kooking Kay, tried this recipe at home the tiddlers went burserk for it! They couldn’t weight to dig in, even the hubbe loved it 😂 sending hugs and kisses! So sorry for you loss, Lee was my fav 😂❤
I know there is nothing wrong with eating the green part of Strawberries, I'll eat fresh picked ones tops and all, but in a blender made me cringe. Then again I'm a Crazy one lol. P.S. Protip Kay, a small amount of Cream of tartar or Vinegar will help stabilize egg whites, also Dont use plastic bowls as they can hold onto a small amount of oil from previous cooking that will make your whites fall apart. It only takes a drop of yolk or oil to make perfect peaks dissolve in minutes. Keep on Keeping on Kay, Practice makes perfect!
Yes True. I learnt this to my cost years ago in a School cookery class. Just 1 tiny bit of yolk stopped my whites mixing. Goodbye to my meringue.! Needs to be whites mixed until they are stiff peaks. Serious comment I promise, they are done when you can hold the dish over your head and they don't fall out. It's true, I'm not winding you up!! You tried so hard here Kay, I'm genuinely impressed by that. Well donex
Kay I absolutely love what you do, I hope you continue making more content because it makes me happy seeing a notification from you. Hope you're doing okay
Hi Kay love the videos, this was great as per usual. I'd love to see you have a go at making a baked alaska, it's quite difficult but it'd be nice to see you have a go
Actually even though you have egg cookies and not fluffy egg clouds it still looks good. It just has a crispy sweet wafer topping instead of sweet fluffy topping, and fresh strawberries, sugar and cream obviously is amazing. But yeah, there are reasons to certain things. Sugar pulls moisture out of whatever it's touching so too much sugar pulls out water faster than you can mix it back in, the eggs get loose, and all the bubbles rise out breaking your peaks. But hey, every mistake is an opportunity to learn, keep it up Kay I enjoy every video. Too many people hide mistakes and make excuses... but that steals the learning for all all of us... then we might make the same mistake and throw all the sugar in or whatever. Thank you Kay! You brightened up my day... now I need to take apart my walls to fix burst pipes =\
Eton mess is a right nice treat to have for pudding on a Sunday. You are right about refusing to get a new mixer and that lot. If there's nothing wrong with it then why bother to get another one? Waste not want not and all that. I had a good mixer that I had for over thirty years but it eventually broke when I used it to dislodge a stubborn stool that was stuck in my toilet. Fumbs up.
Hi Kay! Listen, me and my friend Will really enjoy your videos and we think you’re a really entertaining personality, We have a lot of fun watching you cook❤ keep on cooking Kay, we love you❤️
Kay just so you know, Icing sugar refers to finely powdered sugar. I believe you used "Royal Icing" which is also called fondant. one is a cooking ingredient and the other is a cake topping.
Royal icing is actually different from fondant. Fondant is the same as sugar paste, you roll it. Royal icing is made from eggs and icing sugar and you apply it to your cake with a spatula.
I know the recipes I have for meringues say turn off oven when you put them in. So they are in the oven drying out the same time the oven is cooling down. Well done on the strawberry part of the recipe 💜
I would love to see you make a meatloaf! It is one of my favorite meals 🙂. Also, February 10th is my birthday. Seeing a new video from you so close to my birthday is a great gift I think. Thanks Kay!
personally, i like your mixer because of the way it stands up when not in use. Every mixer i ever had lays on its side dripping onto the counter. This Eton mess does look interesting and i shall have to look into its recipe. Thank you for sharing. PS, it was a relief to see that you properly hulled the strawberries.
Kay, you haven't overmixed the meringue mixture. When you add the sugar the mixture becomes runner but you must keep beating until it is thick and glossy and the peaks form again.
I have a 60 year old percolating coffee pot which my husband uses every morning. It’s in perfect condition and looks beautiful sitting on the counter when not in use. Things used to be built to last. I wish it was still like that. Don’t let people hate on your mixer ♥️
Thank you sweetie 💕😘
Very true
@MotherofWolves....you are so right. I have some old kitchen supplies that work just fine and sometimes BETTER than the deal they make nowadays!! They just don't make 'em like they used to that's for sure!
"deal" was supposed to be "crap" lol darn autocorrect!!
Ain't that the truth! Had a stove/oven that was still working after 40 years. Dishwasher died (water leakage on the floor but still running) at the 40 year mark. Fridge about 20 years.
Don't listen to the people that are saying you need a new mixer, if you have one that has been working for 10 years, use it till it breaks! Nice recipe kay!
Exactly 💯
Yes 👏
So true, I useally go by the saying if it ain't broke don't fix it!
Goes to show the old stuff is made better
Well said
Everything in Kay’s kitchen looks like it’s from 1970.
😂
True, but they made shit better in the seventies. Older appliances seem to have a much longer life than more modern ones. Nowadays they are cheap because they're not built to last, just with mass produced plastic Chinese parts... some people swear by fridges from the 1950s as being much more efficient and sturdy!
To be fair it doesnt matter if she used GORDON RAMSEYS equipment its still gonna be shite
So what's wrong with that ?? They work so why buy new if Kay's old equipment still works,they all do the same job
Out of all her options, she chose the scariest thumbnail.
Bless her heart.
The one thing that's never a mess is you, Kay! Love you!
Yeahhhhhh lets gooooooo
Love kay, no matter what her food turns out like she always says how delicious it is on the taste test .. shes one in a million ... never stop cooking kay 😊👍
Me too ❤❤❤
Thanks so much
You are such a light Kay. I’ve been watching you for years and you always make me smile. I’m so happy your recipe came out delicious- enjoy!
I've also been watching for years!!!
Bob Ross would sneak in bushes in all his paintings, Kay sneaks in eggs in all her recipes ✨ a masterpiece
Lol true. Nothing wrong with that 😆
Hey Kay, I'm a confectioner from germany and I think I know what the problem was with your egg whites getting runny.
You are supposed to start adding sugar right when you beginn beating it and continue adding it in small portions until it's done.
Also try adding a pinch of salt, it also stibilizes the egg white!
Thanks so much
Yeah.... that's the problem 🥴
@@KaysCooking adding a little bit of lemon juice also helps as well.
@@CakeShake22 Lemon juice works but I found cream of tartar to be much more effective
Hi Kay, I found the recipe you used on BBC Good Food.
Here are some tips, in case you do a redo video: you did not beat the egg whites enough. It should be STIFF peaks, not soft peaks. You are only supposed to blitz 1/3 of the strawberries to make the strawberry sauce. The rest should be cut up into pieces and folded into the whipped cream. The cream and sugar are supposed to be beaten together to make a whipped cream, not dumped in with the strawberry sauce. Good luck next time!
Thank you Eric!!! Seriously sarcastic
Beating egg whites into stiff peaks is deceptively difficult. I've fucked up nearly every meringue I've attempted.
I think we prefer Kay's nearly meringues.
Kay, I have a stand mixer from 1987 and there's not a darn thing wrong with it! Don't listen to the know-it-alls 💞
Absolutely
As Chrissie Hynde told us all, they don't make 'em like they used to.
This has to be one of the best satire channels on RUclips
Thanks kay. You and lee are wonderful people and bring some much needed wholesome content to this platform. Keep up the cooking and follow your dreams always
Another masterpiece of culinary deconstructivism Kay. Whereas most chefs would laboriously recreate the Eton Mess in its classic form, you have created an 'Eton Soup' with carbonised egg white shards as an amuse-bouche before the main strawberry laden public school treat.
May your blender never falter.
I still have a lot of my nan's cookware, it looks old but she invested a lot in it to buy professional hardware and it still works really well! If you look after it good equipment can last decades. Love your videos Kay, always enjoy watching you cook 😁
You really are a treasure, Kay! You are such a sweet lady and I can tell that you have a passion for cooking. Never stop cooking, even if some recipes are worse than others!
Absolutely love it when kay surprises herself with the taste test!
I love watching all of your videos Kay ! Thank you for the recipes! Thank you for the time you spend doing this!
The meringue is so badly burnt and so runny before being baked - it should be stiff peaked (non runny) and nice and white after being baked slowly at a fairly low temperature.
You are honestly amazing to me kay. You never fail to make my day so much brighter, and make me feel so much more confident when I am cooking for myself, I really hope you are having a lovely time in all that you are doing
This may just be my fav Kaye’s cooking video I’ve ever seen. Brilliant.
Hi Kay! I just want to say your videos have brought a ton of joy to my household, especially for me and my eldest daughter (she's 17 and normally hates pretty much everything, but if asked what she thinks of you, she'll straight up say, "I LOVE KAY!")
She and I watch your videos together just as soon as one of us sees a new video has been uploaded. We adore you! (And I think you might be the only person on this whole planet that has more Iron Maiden t-shirts than I do. LOL)
One thing though, my daughter and I have noticed over your last handful of videos that you seem less cheerful than normal or like you're not feeling well, and we'd just like to know if you're okay? We still enjoyed your latest videos a lot, but it just seems like you're a little down.. If you are, please know that there are people like my daughter and I, out here in the world, that think the world of you, and wish you nothing less than the greatest successes in life.
From one Maiden fan to another, UP THE IRONS, KAY!!! :)
That was lovely! It definitely makes me want to have some strawberries now. Thank you for the inspiration Kay!
Keep doing what you do❤️
Thank you for this inspiration and recipe. I have been very enjoying to try and making new recipes and this one is really amazing. The way you present it also has some unique and artistic approaches. So tank you for taking the time to create a video for us to watch and get inspired. All the best to you :)
Kay you've made my week. Thank you so much, lovely video!
WOOHOOO!!! Another post from kay and it’s a childhood staple of mine! Thank you kay love you loads xxxxxxxxx
I love kay. So real and down to earth. Her personality shines through. Love watching the videos. Please do more!!. I would like to see a video of you making a curry or a birthday cake😀xx
As an Aussie that grew up on pavlova, I feel personally attacked 😂
"Well they took the piss to cook"... Best line I've heard in any cooking tutorial 🤣🤣
Never stop cooking Kay..we love you❤️❤️❤️
♥️♥️♥️
I really love that Hot Mama 😍👍
You have a 1970's Vintage Moulinex Combine Major 118, kitchen mixer. Over 50 years old isn’t that old for a mixer I suppose 😂. Thanks for assuring us over the strawberry stalks, on Kay’s cooking anything can happen 😂
Thank you dear ❣️😊
BTW I'm Italian before you start talking your gibberish!! I love Kay 💖💖 nobody especially you will bring her down
@@cookiecazares5833 what has being Italian got to do with anything? Facts are not gibberish, no one can bring Kay down as she lives in her own blissful world.
@@victoriagwendoline9216Well she's beautiful ❤️😍 and knows how to cook!! I'll eat every single dish she makes everyday 😋
@@cookiecazares5833 Va bene x
God, I love Kay so much. You are literally my spirit animal, Kay. You tell those haters, your mixer is just fine!
Your taste test are wonderful, love your truthful expressions. Your so cute Miss Kay. Thank you
Love your videos Kay, you are a joy to watch 😌 Hello to you, Lee and Curly, hope you’ve had a good weekend xx
Kay j have the same mixer, had it for years and still works... You dont even need to explain. Love the recipe Kay.. 💕
Love the video!!! It’s a blessing every time you upload!!!
Hi Kay! Ur titles make me laugh! Thanks for such great content ❤️
I believe it's a Moulinex Combine Major. From the 1970s! Might be just 10years new to Kay but it's quite a bit older than that. We don't make things that last that long these days!
If it ain't broke... Still might need replacing 😁
That looked really tasty, thanks for the video, Kay ❤
I'll admit I was thinking at first "Oh please let her think to remove those husks" And my faith was restored when she did. :D Some advice about the meringue... also try adding the sugar while the peaks are still soft instead of stiff. Once they're stiff, they can break down too easily from more beating.
this dish would be bloody delicious on a nice hot summer day keep going kay love the cooking!
Just subscribed. Your genuine and keep cooking videos real. You make me bust out laughing with your comments. Love your dimples btw. Looking forward to your recipes lol
Hey, if you're happy with the mixer, and it's safe to use, you keep on using it!
Stay awesome, Kay!
Kay, another recipe I am eager to endeavour into, this Eton mess is superior to the others I've seen, it looks like it carries a sublime taste with a subtle strawberry tartness combined with the sweetness of the cream. Kay I applaud you. Liked and shared.
What this guy says 👆👆👆
Hi Kay, this recipe looks really good, thank you for sharing it. It's my mum's birthday today I'll be sharing this video with her as we both watch your videos. Keep up the great meals!
Love Kay 💖😚 Best Cook ever!! Helps me with every meal each day!!! Bless you Kay 💕😘 BTW wish your mum a happy and blessed birthday 🎉🎂
@@cookiecazares5833 Thank you very much! I agree, Kay's the best cooking channel on RUclips!!
Kay this is closer to being “nearly a roast dinner”
😂 She forgot to put it in the toaster too 😂
Recipe for Delicious fruit blender Ice Cream.
1. Flavor: Frozen Strawberries, Raspberries, Blueberries, whatever Fruit flavor you want.
2. Dairy: Cream, Whole fat Milk frozen into Ice cubes.
3: Process: Add a 50/50 ratio of fruit and Milk ice cubes, as well as 2-4 Tablespoons of sugar. Add in a little heavy cream, blend, repeat till it's nice soft serve and Enjoy!
This is so good i am so impressed in how you make the mirrange dont look like beef jerky. I would eat this anytime thank you so much cay
The old wr things are good kay .you keep your mixer .I've had stuff for decades still work!love your cooking
That mixer is from last millennium at the very least, I'm guessing mid to late 70s or early 80s
Glad it turned out good! Strawberries and cream are delicious 💖
Love your videos, please never stop cooking
I find the older equipment last so much longer and frankly works better, my grandad gave me a Sencor SMW 5220 microwave when he went to Czech Republic in 1951 and it still loks and works like brand new from factory!
Bloody brilliant. You're a star Kay 🌟
Kay, I've always wondered what Eton mess was. Looking forward to this.
Stay well and stay warm.
Cheers from Ontario 🇨🇦
Edit: I have a meringue recipe but you cook them overnight. You put them in a 200° oven then turn it off and voila, perfect meringues in the morning. I might give this a try but we don't have nice thick cream like you used.
Your mixer is fine, it works; people need to calm down!
Hi, Kay, I love your videos. Please don't stop posting them, they bring me a lot of happiness ❤❤
No reason to get a new mixer if that one works just fine. ❤ I'm not sure if you over mixed it or not. It does take a few minutes of high speed mixing to get it to turn.
"Well they took the piss to cook" I nearly fired my tea across the room laughing at that! I literally love Kay so much!
Kay you should try this recipe of mine for white chocolate and cranberry cookies next!
100 gram white chocolate
100 gram dried cranberries
1 pinch of salt
1 tablespoon vanilla extract
100 gram white sugar
100 gram brown sugar
125 grams butter (room temperature)
1 egg
225 grams flower
1/2 teaspoon baking soda
1. Preheat the oven to 170 degrees
2. Mix the butter, egg, sugar, salt and vanilla extract.
3. When everything is mixed properly you can add flower and baking soda.
4. Chop the chocolate into small pieces and add it alongside the cranberries to the mixture.
5. Put bakingpaper on a tray.
6. Make balls of the dough and place them on the tray. Make sure to gently flatten them a bit.
7. Bake them for 15 minutes in the oven.
Kay, would you consider making foraged mushroom ravioli in a white wine jus? By the way, my businesses have been doing really well recently so let me know if you want a brand new fully fitted kitchen for free. I can send some of my workmen over before the end of February if you like.
Good job Kay, you learned a lot!
I nearly had a heart attack when Kay just chucked whole strawberries into the blender because I legitimately didn’t know if she’d think to take the tops off them first.
I took the top off them
She said she prepped them afterwards. She was measuring on camera first.
I'm with you Kay on the mixer, if it works and you're happy with it then why throw it away? You make me smile Kay, every time without fail. Keep up the great work, absolute star!
Thanks so much
i have bought loads of new kitchen gadgets and always end up using my old ones, they're just better made. Love your videos
Great kooking Kay, tried this recipe at home the tiddlers went burserk for it! They couldn’t weight to dig in, even the hubbe loved it 😂 sending hugs and kisses! So sorry for you loss, Lee was my fav 😂❤
we love you kay! glad to see you’re back. i hope you’re feeling well.
I know there is nothing wrong with eating the green part of Strawberries, I'll eat fresh picked ones tops and all, but in a blender made me cringe. Then again I'm a Crazy one lol.
P.S. Protip Kay, a small amount of Cream of tartar or Vinegar will help stabilize egg whites, also Dont use plastic bowls as they can hold onto a small amount of oil from previous cooking that will make your whites fall apart. It only takes a drop of yolk or oil to make perfect peaks dissolve in minutes.
Keep on Keeping on Kay, Practice makes perfect!
Yes True. I learnt this to my cost years ago in a School cookery class. Just 1 tiny bit of yolk stopped my whites mixing. Goodbye to my meringue.!
Needs to be whites mixed until they are stiff peaks. Serious comment I promise, they are
done when you can hold the dish over your head and they don't fall out. It's true, I'm not winding you up!!
You tried so hard here Kay, I'm genuinely impressed by that. Well donex
i love her cooking and her enthusiasm
Kay you are a proper comedian. Can’t say I rate your cooking but you are so entertaining.
Kay I absolutely love what you do, I hope you continue making more content because it makes me happy seeing a notification from you. Hope you're doing okay
Thank you! Sounds delicious!
honestly this looks great! i always eagerly await the new uploads kay, i hope you're doing well
Hi Kay love the videos, this was great as per usual. I'd love to see you have a go at making a baked alaska, it's quite difficult but it'd be nice to see you have a go
Actually even though you have egg cookies and not fluffy egg clouds it still looks good.
It just has a crispy sweet wafer topping instead of sweet fluffy topping, and fresh strawberries, sugar and cream obviously is amazing.
But yeah, there are reasons to certain things. Sugar pulls moisture out of whatever it's touching so too much sugar pulls out water faster than you can mix it back in, the eggs get loose, and all the bubbles rise out breaking your peaks. But hey, every mistake is an opportunity to learn, keep it up Kay I enjoy every video. Too many people hide mistakes and make excuses... but that steals the learning for all all of us... then we might make the same mistake and throw all the sugar in or whatever. Thank you Kay! You brightened up my day... now I need to take apart my walls to fix burst pipes =\
Even julia child had mistakes that she served with a dust of powdered sugar and a smile! Oof good luck with those pipes
Eton mess is a right nice treat to have for pudding on a Sunday. You are right about refusing to get a new mixer and that lot. If there's nothing wrong with it then why bother to get another one? Waste not want not and all that. I had a good mixer that I had for over thirty years but it eventually broke when I used it to dislodge a stubborn stool that was stuck in my toilet.
Fumbs up.
Hi Kay! Listen, me and my friend Will really enjoy your videos and we think you’re a really entertaining personality, We have a lot of fun watching you cook❤ keep on cooking Kay, we love you❤️
Kay just so you know, Icing sugar refers to finely powdered sugar. I believe you used "Royal Icing" which is also called fondant. one is a cooking ingredient and the other is a cake topping.
Royal icing is actually different from fondant. Fondant is the same as sugar paste, you roll it. Royal icing is made from eggs and icing sugar and you apply it to your cake with a spatula.
Thanks for teaching me. I'm gonna make this for the british potluck
I also Love 💕💕 Iron Maiden with a passion!! Keep up the great work!!
She likes the tshirts, not the music.
I know the recipes I have for meringues say turn off oven when you put them in. So they are in the oven drying out the same time the oven is cooling down. Well done on the strawberry part of the recipe 💜
I would love to see you make a meatloaf! It is one of my favorite meals 🙂. Also, February 10th is my birthday. Seeing a new video from you so close to my birthday is a great gift I think. Thanks Kay!
meatloaf is gross!
Happy early birthday love 🎈😘 Make you have the best ever sweetheart 😘
@Penguin Happy early birthday 🎉🎂 child!!! May you have many many more!!
**may you
@Penguin Happy early birthday!!🎁🎂🎈🎉
personally, i like your mixer because of the way it stands up when not in use. Every mixer i ever had lays on its side dripping onto the counter. This Eton mess does look interesting and i shall have to look into its recipe. Thank you for sharing. PS, it was a relief to see that you properly hulled the strawberries.
You can add a fourth teaspoon of cream of tartar to your egg whites when beating to help them stiffen
Great video Kay. Keep up the great work
is this video interlaced? or is the deinterlacing filter that I'm running on another video messing with the playback of this one?
i dont know why this was in my recommendations but now im subscribed
Kay i always wanted a kitchenaid now that i finally have one i barely use it... It is just too bulky but i do love it when making cheese cake
Kay Your the best!!
And I'm loving your self taste tests too, it's nice to see what u think also.
Hava good day 🙂
I love the mixer....I remember my mother had one...just like that one...awesome
I absolutely adore you Kay, you are so sweet, I wish you all the best
THANK YOU for new recipe Kay ! Greeting from sofia Bulgaria
I love your videos Kay!
Sweet Kay, bless you♡
I like the mixer, if it aint broke don't fix it!
Love you so much Kay!!!❤
You tell 'em, Kay!! Your mixer is just fine! Don't fix what's not broken!! 👍✌❤😍😁
Exactly thanks
Hello Kay,
I would love to know where you get all your amazing recipes from? Do you use a book or is it like a website?
Kay, you haven't overmixed the meringue mixture. When you add the sugar the mixture becomes runner but you must keep beating until it is thick and glossy and the peaks form again.
"They took the piss to cook!" o'heck Kay must have had a wrestle with the meringue!
BTW I'm making your recipe as we speak!! Much love sweetie!!