Toad in the hole (basically Yorkshire Pudding with sausages) can be tricky, so well done for trying this out. The secrets to a good Yorkshire pudding are; a very hot oven and a good baking tin, not stoneware dishes. Make the batter with water not milk, fresh eggs, plain flour, salt. Then you need to beat the mixture like a woman possessed (to get lots of air particles trapped.) After you’ve made the mix let it rest for 20 mins. Meanwhile you need to get the baking tin nice and hot and I suggest beef dripping for flavour to grease the tin. Then when you are ready to bake you whip out the tin from the oven, pour your mixture in (it should sizzle!) and get it straight into the very hot oven, then watch the magic happen - through a closed oven door. Do not open the door until it’s cooked. I have tried gluten free flour also and it wasn’t a success.
This is so close to the real deal I nearly shouted at the screen. Please have another go, but use roasting tins and put them in the oven with the oil or fat in until it is very, very hot and steaming - then pour the batter over and pop in the sausages. If your oil is hot (very!) your batter will be a thing of risen beauty!
Well done for trying a staple British dish as some have said it’s better in a tin and heat the fat until sizzling then pour the batter in it will rise and be light and crispy as you said perfect comfort food
@@Juanitajam no it doesn't taste like beer. It is sweet, fermented and naturally fizzy. A favourite drink for Australians who love ginger flavour. In times past our family made our own ginger beer From a mother fermentation It could get quite alcoholic and sometimes the bottles would explode to everyone s surprise. Bottles usually stored outside of the house.
Both of you look so beautiful like two dolls. Joerg is a little tired. Thank you for the sharing of this nice places. Kirsten the name is not favorable for the recipe agree with you 100% 😂❤️❤️👏🏻👏🏻👏🏻
Sorry Kirsten but Toad in the Hole is one of my favourite meals, my mum often cooked it for us as children but I have to say I loved the onion gravy you made to go with it, fantastic farm shop, we live in Staffordshire not too far away from Cheshire so I’m going to go and take a look, hopefully in better weather than you had, as usual you and Joerg just make the best videos, lots of love to you both xxxxxxxxxx😘❤️❤️❤️❤️❤️
Rose cabbage is such a lovely name for Brussel sprouts. Another enjoyable video. Loved the farm shop. Aren't we so blessed to have such wonderful produce. I certainly thank the Lord for His mercies. I thankyou also.
I loved the farm shop! In fifty years living in UK I have never eaten toad in the hole. I will remedy this soon, as I have delicious Irish sausages in the freezer from a lovely little town in Ireland called Clonakilty. With Brexit and M&S food shops closing down, it is not possible for us to get English sausages anymore. However, it has been beneficial, to the once small butcher in Ireland, that I loved when I visited there, who has developed a great business, with now huge premises on the outskirt of town, exporting the excellent "bacon by the box" to the EU countries. I love and envy Joerg who loves his food, yet does not put on an ounce. Lovely to watch you both.
What a wonderful farm shop!! So glad to see you both again enjoying yourselves and sharing your kitchen time. I look forward to your next video. Stay safe!❤🙏🍀
Never heard if it but knew Joerg would like it.. anything with sausage he seems to love! What a beautiful farm shop. Would love to go there one day. The flowers you got looked so pretty in the pitcher.. I loved pink tulips with blue flowers. Fun video.. Thank you Kirsten and Joerg as always!!!
Or, frog-in-the-ditch! I finally found decent British bangers here in North Carolina, but they are HUGE, weighing in at 6oz/170g each. Kirsten and Joerg, thank you for sharing.
I’m a bit late to comment but toad in the whole is classic mid week winter dish. My Gran who was the school cook in the 40’s and 50’s always used to say use self raising flour and a good dash of pepper and salt and if you fancy a few herbs. I use gluten-free flour and I just bought some gluten-free baking powder in with it and along with fairly hot oil it seems to do the trick - enjoy. ( good gravy always a necessity too ! )
I chuckled so much when you were expressing your reservations about 'Toad in the Hole'. It reminded me of an old song about an exceptionally awful brother 'who made a real-life toad-in-the-hole '. There are all sorts of odd/yucky English dish names such as Spotted Dick, Dead Fly Pie and Wet Nellie. I'm not sure the English enjoy their own food!
I had to chuckle when Kirsten said, "Will we like it?" and Joerg pipes up with, "I will!!" HAHAHA I can't imagine Joerg trying anything that he didn't like! :) Loved this video. What a great spot. I would love to go for the weekend.
My Mum was in boarding school and Yorkshire pudding was solid squares of grey goo. She married my Dad, and wanted to cook his favourite Roast beef and Yorkshire pudding! She asked his Mum how and followed her recipe, a disaster, she threw it in the bin! Dad was disappointed but while clearing up, found the Yorkshire pudding in the bin! It looked perfect to him! Mum said it was puffed up, browned and not gooy. Yes, Grandma used, real eggs, whole milk and plain flour. Beat the eggs in to get bubbles. Added the milk and beat again. She onky used a wooden spoon but her arm was on turbo! Let the batter rest, the glutten developes and can stretch over the bubbles and solidify. You will see little bubbles coming to the surface of the batter. Can't remember if she beat it again just before pouring it into the tin. First, the tin is heated in a very hot oven so the oil or lard is smoking. When the batter is poured in, it sizzles like a pancake. The batter climbs the sides of the tin and the centre stretches between the walls. Precooking your sausages, simply done in the same tin, the oil will be hot and sausagey. Welsh dragon sausages wouldn't be traditional with the chillies, a good flavoured and textured pork sausage would be appropriate eg Cumberland, but not as a ring. It's a poor person's dish from the country side. Chickens were kept and a single pig lived on scraps in the sty. Once killed every part was used, except the squeak! Plenty of sausages. Can glutten free flour ever make good Yorkshires? Still looked better than mum's school dinners!
Cook the sausages in the roasting tins with plenty of oil. When they’re half cooked you tip the batter in (the oil has to be very hot for Yorkshire pudding batter) and continue cooking until it has risen and browned.
Fun vlog. Fabulous Farm Shop. Britain has over 750 cheeses now.. really delicious types.. lovely to see so many different ones there. Toad in the Hole is a typical northern dish. So not something I ate growing up in SW England.. but I don't like Yorkshire puddings either (🙈) or pork, so I'm not off to a good start 😅. Same as Eccles Cakes.. I don't like those😅. But probably the "northerners" would not like our SW Laver which we eat like pàte with a bit of vinegar and salt on toast. The Welsh eat it as Laverbread. Laver full of Iron, so very healthy. Maybe try making traditional steak (+/- kidney) pie or shepherd's pie or stew with suet crust
As others have said, this is like Yorkshire pudding with sausages. A similar and easy recipe is to take puff pastry , lay it out on sheet pan and put sausages down the center. I love that Joerg loves sausages any way you cook them. Mary Berry also has an excellent recipe with Brussels sprouts and peas, I'm sure it's in her Classic cook book. I really enjoy watching you two.
Kirsten, i fully agree with you about the toad.... however, the way you're expressing your feelings about the weird name of the dish is so funny. You made me laugh, really. Thank you for doing so.
I haven’t had toad in the hole for years as I have been veggie for nearly 25 years. I will always call Brussels Sprouts rose cabbages from now on, makes them sound so much lovelier! A lovely relaxing film, thank you!
What a lovely farm shop, so well stocked with delicious food. I think you did quite well with your Toad in the Hole!! Not our favourite dish, but love the Yorkshire puddings with a roast on Sunday’s. Again thank you for sharing, it fairly cheered us up, after hearing all the bad news lately. Hope to see you soon. Alison & John xx
Joerg is much better than me. When I go to the Farmer's Markets or the local butcher shop I am always tempted. I made a pot of ham, corn and potato chowder today. Sort of an almagam of my German and American roots.
Enjoyed!! For dinner this evening l made home-made sausage rolls, mashed potatoes with brussel sprouts.😋 It's also a very wet ,windy ,cold day in Southern Ontario, so it was a perfect meal!😊🍁
As a gluten free eating Yorkshire lass I can tell you it's hard to do GF Yorkshire pudding right. You need plentry of oil in a metal tin. One extra egg to the recipe than for normal flour. Get the tin and oil smoking hot and pour batter in fast. Once in the oven do not open the door till it's done. As a child I remember being told off for running up stairs or slamming doors if the Yorkshire Puddings were in the oven. Most supermarkets do a GF batter mix and they work well. ❤
You two are such a lovely couple. I wish we were friends in real life. We have so many things in common. Your taste in fashion and decor is very much like mine. Your cooking always whets my appetite. Thanks so much for these videos!
@Jean Roughley Their videos are lovely, and they have made a lovely life for themselves. I'm single, and my lifestyle/dress/travels mirrors theirs also ❤
I imagine we all think of ourselves as their friends we love them so much ! They're my favorite bloggers . I have a strong connection to the UK via family . Their travels , fashion and decor taste and love and kindness for each other are so lovely and heartwarming . 💕🇨🇦
I think a lot of people realised you were cooking Toad-in-the-hole. This was such a staple when I was growing up in the 70s. Like many dishes of our childhood the very mention of them is often followed with ‘my mum made the best…’ The irony being I don’t remember my mum measuring a single ingredient and the tin she used was an old battered relic passed down from her mum! I only ever tried making this once! Lovely farm shop. The striped pasta reminded me of mint humbugs
That's a much nicer name for it :) In the UK we have pigs in blankets which are little sausages wrapped in bacon. Traditionally served alongside the turkey for Christmas Dinner.
Hello lovely couple ! So Nice To see you again ! This farm is a delight ! Thank you very much for sharing with all of us your adventure ! Please take care and stay safe! Bisous from Alsace 😁🤗😘
You did well but really you need to pre cook the sausage in a tin with oil in s very hot oven, pour the batter over sizzling sausages without taking the tin too far away from the heat of the oven, put it back into the oven and you will get a better rise. Always use plain.flour. Try again one day like this and you will be pleasantly surprised. The farm shop looks excellent.
You need to put fat and the sausages in a very hot oven fir 10 mins - then bring out and pour the batter mix in - it will bubble and rise much better . Loved the farm shop - we have two wonderful ones near us plus a farmers market the first Tuesday of every month. You should have bought the pastries and put 2 in the freezer for another time - loved the vlog my loves
The onion gravy definitely looked amazing! I would try this recipe. My Aunt was very British and she made delicious Yorkshire pudding with roast. I watched her make it so I think that I could do it . Maybe the gluten free flour made it not turn out as well. I loved watching you cook together! ❤️
My family love Yorkshire puddings with our roast dinners. The secret is get the fat hot first in a Yorkshire pudding tin (the metal tin will get hotter than your dishes) I use plain flour and at least three eggs, I’ve not had much luck with gluten free flour either.
What a nice Farm Shop! - you have alot of helpful comments here so maybe you can try it again using their comments etc. Cooking a new thing is always trial and error but when you do it enough times you get your own ideas of what would be good to use, etc. Good luck and can't wait for your next video. I do so enjoy them. Love from NYC!
I had to giggle…Joerg and his love of sausage rolls!! That farm shop is devine! Thank you so much for filming it so beautifully 💕. I will definitely be making the toad in the hole recipe…. I love your cooking sessions. Take care. PS. I was surprised to see Bundaberg RootBeer …. Made not far from where I live in Brisbane.
I fairly enjoyed watching you both shop and Joerg cook. It could have been the flour but next time pour a little oil 5o cover bottom of dishes then put them in the oven till the oil smokes that's the secret of a god rise, pouring the batter into 5ge hot oil and baking right away x
I have had a think! You need to compensate for lack of gluten, so separate the egg and beat the white and yolk well in separate bowls like for a souffle, then fold in the flour until it is a smooth but fluffy batter. It might be worth a try! As others said heat oil first in a Hot oven then put in sausages to brown a little then put on the batter and cook until it is risen and brown and crunchie. Raising powder will not really work I have found, what get is a rather soggy waffle. Best of luck!
Well done! I'm inspired to try this dish. The gravy seems to make this dish. Thank you for taking us with you to the farm shop. As always, it has been delightful! - Leslie
Noticed that you put sausage in cold tin ! Best cook sausages on tray ? Cook in the dishes ( or deep tray that will take mixture) oil must be hot ! than add mixture into sausage tin , straight back into oven mustn't open door and mixture will raise. This is the reason yours didn't raise it should be light airy . Try again , it makes all the difference & taste nicer . 😋 Loved farm shop xx
Encantador video, siempre es una experiencia diferente y maravillosa los lugares, las compras los productos que muestran, la receta interesante diferente gracias por compartir y la mesa bella🎯❤💯🤩👌👍👏👏👏saludos desde Costa Rica,Centroamérica.
My husband and I enjoy watching your videos. They really are relaxing and we too are fans of books, antiques, country walks and visiting historic sites. Although in Oregon it's not terribly old.🙂 Thank you for making our days a little brighter.
Love your videos. We make a veggie toad in the hole weekly, it's my fave UK dish. You've done a good job. Love your take on the UK. You are both honest and positive and both just adorable. Keep making the vids x
What a amazing farm market and good selection so much fun!Everything looked delicious 😋 yummy !I Love your kitchen so cozy.I also love 💗 Brussel sprouts ,usually I make a big mess when I am making a new recipe you guys are so organized and neat.Take care of yourselfs
I make this in a tin that’s really for eclairs! Put the oil in first and heat it to hot, then put in the sausages for 10 minutes then pour over the batter when everything is really really hot. The batters rise up so they nearly hit the oven roof. Cheers!
We usually cook them in the oven the sausages,then pour over the batter mix..on hot oil . But there’s different ways of doing it...thanks Kirsten joerg
@@KirstenJoerg The smoke point of sunflower oil is too low for this recipe (sorry, Mary Berry!). Try lard instead. In a tin, you should be able to get the lard hot enough that the batter sizzles as soon as you pour it on, without it smoking out the kitchen.
As a Kiwi with an English Uncle 😊 I'm going to insist he makes Toad in the hole! His Yorkshire Puddings are to die for. Your mash looks Fantastic Kirsten 🤤
Loved the video content. I agree Toad in the hole unappetizing they need to change the name. Just a suggestion if you take a fork and add prick the sausages a few times before cooking the sausage cooks quicker and less splash of fat as it cooks.
I've never liked that name for that dish...however I thought maybe just maybe Beatrix Potter ate it!...lol!🐰🐭🐽🐷..then I find it most appetizing...yours looked quite nice..🐭🐹🐿
My mother used to make this when I was a child a long tome ago. She would boil the sausage and remove the skins. Then she would slice the sausage into small rings and mix it through the batter: a slight variation on the recipe but she called it by the same name. Very filling on a cold day.
Looks really good you two! Enjoy your shopping trips and cooking adventures as always! Joerg is so honest that he loves his beer and food. Simple pleasures!💕🇨🇦
Good old Toad in the hole. Great comfort food. I used to cook the sausages with the batter. But these days I cook the Yorkshire pudding separately from the sausages. Then I freeze the rest of them. Your toad in the hole does look scrummy though.😋 x
@@KirstenJoerg It’s a great time saver because whenever decide you’d like to have Sunday roast you can just take them out of the freezer and pop them in the oven for about 5 to 6 minutes. Makes life so much easier. X
I love watching you 2 cook together and enjoy a meal at your lovely table ! You both are so sweet ❤
Thanks so much!
Toad in the hole (basically Yorkshire Pudding with sausages) can be tricky, so well done for trying this out. The secrets to a good Yorkshire pudding are; a very hot oven and a good baking tin, not stoneware dishes. Make the batter with water not milk, fresh eggs, plain flour, salt. Then you need to beat the mixture like a woman possessed (to get lots of air particles trapped.) After you’ve made the mix let it rest for 20 mins. Meanwhile you need to get the baking tin nice and hot and I suggest beef dripping for flavour to grease the tin. Then when you are ready to bake you whip out the tin from the oven, pour your mixture in (it should sizzle!) and get it straight into the very hot oven, then watch the magic happen - through a closed oven door. Do not open the door until it’s cooked. I have tried gluten free flour also and it wasn’t a success.
Thanks for the tips😊
Mary Berry didn't explain very well in her book !
You have described my great great grandmothers recipe to a tea…I miss those Sunday roast dinners. Thank you for the memories
Yes, exactly! Also, use good old bangers instead of sausage that is too spicy. I love this dish!
I wanted to add butter, salt & pepper to add more flavour to the mash. However well done, not easy to cook a new recipe. 💕
This is so close to the real deal I nearly shouted at the screen. Please have another go, but use roasting tins and put them in the oven with the oil or fat in until it is very, very hot and steaming - then pour the batter over and pop in the sausages. If your oil is hot (very!) your batter will be a thing of risen beauty!
I agree , it’s all about the oil being very hot first , then the batter will rise beautifully 😊
Well done for trying a staple British dish as some have said it’s better in a tin and heat the fat until sizzling then pour the batter in it will rise and be light and crispy as you said perfect comfort food
You are the sweetest couple I have ever seen, absolutely wonderful people!
Thanks so much!
As an Aussie, I was pretty chuffed to see Joerg buy the Australian Bundaberg beer. I just love the ginger beer! 🇦🇺
@@Juanitajam no it doesn't taste like beer.
It is sweet, fermented and naturally fizzy.
A favourite drink for Australians who love ginger flavour.
In times past our family made our own ginger beer
From a mother fermentation
It could get quite alcoholic and sometimes the bottles would explode to everyone s surprise. Bottles usually stored outside of the house.
Great video as usual,loved the recipe. I will try it and hope it's as good.The rest of the video well,loved it very much.
Both of you look so beautiful like two dolls. Joerg is a little tired. Thank you for the sharing of this nice places. Kirsten the name is not favorable for the recipe agree with you 100% 😂❤️❤️👏🏻👏🏻👏🏻
Sorry Kirsten but Toad in the Hole is one of my favourite meals, my mum often cooked it for us as children but I have to say I loved the onion gravy you made to go with it, fantastic farm shop, we live in Staffordshire not too far away from Cheshire so I’m going to go and take a look, hopefully in better weather than you had, as usual you and Joerg just make the best videos, lots of love to you both xxxxxxxxxx😘❤️❤️❤️❤️❤️
Loved the recipe and I am going to try a ginger beer.Thank 😋 you for a great video.
Rose cabbage is such a lovely name for Brussel sprouts.
Another enjoyable video.
Loved the farm shop.
Aren't we so blessed to have such wonderful produce.
I certainly thank the Lord for His mercies.
I thankyou also.
I loved the farm shop! In fifty years living in UK I have never eaten toad in the hole. I will remedy this soon, as I have delicious Irish sausages in the freezer from a lovely little town in Ireland called Clonakilty. With Brexit and M&S food shops closing down, it is not possible for us to get English sausages anymore. However, it has been beneficial, to the once small butcher in Ireland, that I loved when I visited there, who has developed a great business, with now huge premises on the outskirt of town, exporting the excellent "bacon by the box" to the EU countries. I love and envy Joerg who loves his food, yet does not put on an ounce. Lovely to watch you both.
I love these type of videos!
Your table cloth is so pretty 🤩
Thank you!
Gonna try it tonight!
What a wonderful farm shop!! So glad to see you both again enjoying yourselves and sharing your kitchen time. I look forward to your next video. Stay safe!❤🙏🍀
Never heard if it but knew Joerg would like it.. anything with sausage he seems to love! What a beautiful farm shop. Would love to go there one day. The flowers you got looked so pretty in the pitcher.. I loved pink tulips with blue flowers. Fun video.. Thank you Kirsten and Joerg as always!!!
Or, frog-in-the-ditch! I finally found decent British bangers here in North Carolina, but they are HUGE, weighing in at 6oz/170g each. Kirsten and Joerg, thank you for sharing.
I love. love, love you two
Thanks so much!
You two are such a beautiful couple!! Thank you for sharing your time with us.
I’m a bit late to comment but toad in the whole is classic mid week winter dish. My Gran who was the school cook in the 40’s and 50’s always used to say use self raising flour and a good dash of pepper and salt and if you fancy a few herbs. I use gluten-free flour and I just bought some gluten-free baking powder in with it and along with fairly hot oil it seems to do the trick - enjoy. ( good gravy always a necessity too ! )
I chuckled so much when you were expressing your reservations about 'Toad in the Hole'. It reminded me of an old song about an exceptionally awful brother 'who made a real-life toad-in-the-hole '. There are all sorts of odd/yucky English dish names such as Spotted Dick, Dead Fly Pie and Wet Nellie. I'm not sure the English enjoy their own food!
I had to chuckle when Kirsten said, "Will we like it?" and Joerg pipes up with, "I will!!" HAHAHA I can't imagine Joerg trying anything that he didn't like! :) Loved this video. What a great spot. I would love to go for the weekend.
Gosh my mum made this alot when I was a kid loved it! 😍
Gonna have to try that, thank you for including the recipe!
You both have such a good sense of humor, you always make me smile. Thanks for lovely videos.
Oh my! That shop is Emma Bridgewater heaven! I love all the sausages, jams, and other foodie treasures.
What an amazing market! Love!
My Mum was in boarding school and Yorkshire pudding was solid squares of grey goo. She married my Dad, and wanted to cook his favourite Roast beef and Yorkshire pudding! She asked his Mum how and followed her recipe, a disaster, she threw it in the bin! Dad was disappointed but while clearing up, found the Yorkshire pudding in the bin! It looked perfect to him! Mum said it was puffed up, browned and not gooy.
Yes, Grandma used, real eggs, whole milk and plain flour. Beat the eggs in to get bubbles. Added the milk and beat again. She onky used a wooden spoon but her arm was on turbo! Let the batter rest, the glutten developes and can stretch over the bubbles and solidify. You will see little bubbles coming to the surface of the batter. Can't remember if she beat it again just before pouring it into the tin.
First, the tin is heated in a very hot oven so the oil or lard is smoking. When the batter is poured in, it sizzles like a pancake. The batter climbs the sides of the tin and the centre stretches between the walls.
Precooking your sausages, simply done in the same tin, the oil will be hot and sausagey. Welsh dragon sausages wouldn't be traditional with the chillies, a good flavoured and textured pork sausage would be appropriate eg Cumberland, but not as a ring.
It's a poor person's dish from the country side. Chickens were kept and a single pig lived on scraps in the sty. Once killed every part was used, except the squeak! Plenty of sausages.
Can glutten free flour ever make good Yorkshires? Still looked better than mum's school dinners!
This shop is heaven 💕💕💕💕💕
Cook the sausages in the roasting tins with plenty of oil. When they’re half cooked you tip the batter in (the oil has to be very hot for Yorkshire pudding batter) and continue cooking until it has risen and browned.
Fun vlog. Fabulous Farm Shop. Britain has over 750 cheeses now.. really delicious types.. lovely to see so many different ones there.
Toad in the Hole is a typical northern dish. So not something I ate growing up in SW England.. but I don't like Yorkshire puddings either (🙈) or pork, so I'm not off to a good start 😅. Same as Eccles Cakes.. I don't like those😅. But probably the "northerners" would not like our SW Laver which we eat like pàte with a bit of vinegar and salt on toast. The Welsh eat it as Laverbread. Laver full of Iron, so very healthy.
Maybe try making traditional steak (+/- kidney) pie or shepherd's pie or stew with suet crust
Kirsten, your so cute. "I'm still suspicious. " It looks wonderful, we also love Brussels sprouts.
As others have said, this is like Yorkshire pudding with sausages. A similar and easy recipe is to take puff pastry , lay it out on sheet pan and put sausages down the center. I love that Joerg loves sausages any way you cook them. Mary Berry also has an excellent recipe with Brussels sprouts and peas, I'm sure it's in her Classic cook book. I really enjoy watching you two.
Kirsten, i fully agree with you about the toad.... however, the way you're expressing your feelings about the weird name of the dish is so funny. You made me laugh, really. Thank you for doing so.
I haven’t had toad in the hole for years as I have been veggie for nearly 25 years. I will always call Brussels Sprouts rose cabbages from now on, makes them sound so much lovelier! A lovely relaxing film, thank you!
Hallo you two lovely people,what a shop makes me feel hungry just to watch the video,go on get your drinks have a rest,love from Ann Italy 🇮🇹🥰👍🤗
Love toad in the hole you did a good job:) I love eating and making this dish. God Bless
What a lovely farm shop, so well stocked with delicious food. I think you did quite well with your Toad in the Hole!! Not our favourite dish, but love the Yorkshire puddings with a roast on Sunday’s. Again thank you for sharing, it fairly cheered us up, after hearing all the bad news lately. Hope to see you soon. Alison & John xx
Looks good!! Name is interesting. I will try it with vegan or chicken sausage. Thanks for giving us a taste of British food!
Joerg is much better than me. When I go to the Farmer's Markets or the local butcher shop I am always tempted.
I made a pot of ham, corn and potato chowder today. Sort of an almagam of my German and American roots.
Enjoyed!!
For dinner this evening l made home-made sausage rolls, mashed potatoes with brussel sprouts.😋 It's also a very wet ,windy ,cold day in Southern Ontario, so it was a perfect meal!😊🍁
I always look forward to seeing you vlogs.
That makes us so happy, thank you!
As a gluten free eating Yorkshire lass I can tell you it's hard to do GF Yorkshire pudding right. You need plentry of oil in a metal tin. One extra egg to the recipe than for normal flour. Get the tin and oil smoking hot and pour batter in fast. Once in the oven do not open the door till it's done. As a child I remember being told off for running up stairs or slamming doors if the Yorkshire Puddings were in the oven. Most supermarkets do a GF batter mix and they work well. ❤
You two are such a lovely couple. I wish we were friends in real life. We have so many things in common. Your taste in fashion and decor is very much like mine. Your cooking always whets my appetite. Thanks so much for these videos!
@Jean Roughley Their videos are lovely, and they have made a lovely life for themselves. I'm single, and my lifestyle/dress/travels mirrors theirs also ❤
I imagine we all think of ourselves as their friends we love them so much ! They're my favorite bloggers . I have a strong connection to the UK via family . Their travels , fashion and decor taste and love and kindness for each other are so lovely and heartwarming . 💕🇨🇦
Lovely video! Loved the Farm Shop! Thank you for sharing your lives with us! xx
I think a lot of people realised you were cooking Toad-in-the-hole. This was such a staple when I was growing up in the 70s. Like many dishes of our childhood the very mention of them is often followed with ‘my mum made the best…’ The irony being I don’t remember my mum measuring a single ingredient and the tin she used was an old battered relic passed down from her mum! I only ever tried making this once!
Lovely farm shop. The striped pasta reminded me of mint humbugs
Thank you both 💞for this cheerful video 💞
Thank YOU so much for watching!
I am from Germany and I enjoy your broadcast.
Beautiful shop you found.
Love it when you cook new recipes.
In America we call it pigs in a blanket 😊
That's a much nicer name for it :) In the UK we have pigs in blankets which are little sausages wrapped in bacon. Traditionally served alongside the turkey for Christmas Dinner.
Have a great week 🌹
Hello lovely couple ! So Nice To see you again ! This farm is a delight ! Thank you very much for sharing with all of us your adventure ! Please take care and stay safe! Bisous from Alsace 😁🤗😘
Ich freue mich immer sie zu sehen was sie alles miteinander unternehmen. Ich bin immer mit Spannung dabei.Liebe Grüße
Oh das freut uns, vielen Dank und liebe Grüße
All those fresh breads and crossiants! Hello from America!💖
What a wonderful shop!
Yes, this American has heard of Toad in The Hole, but never eaten it.
You did well but really you need to pre cook the sausage in a tin with oil in s very hot oven, pour the batter over sizzling sausages without taking the tin too far away from the heat of the oven, put it back into the oven and you will get a better rise. Always use plain.flour. Try again one day like this and you will be pleasantly surprised. The farm shop looks excellent.
You need to put fat and the sausages in a very hot oven fir 10 mins - then bring out and pour the batter mix in - it will bubble and rise much better . Loved the farm shop - we have two wonderful ones near us plus a farmers market the first Tuesday of every month. You should have bought the pastries and put 2 in the freezer for another time - loved the vlog my loves
I injoy your videos ,it is very nice , good luck .
I adore your teakettle !!! 👏🏼👏🏼💜
What a gorgeous farm shop❣️
The onion gravy definitely looked amazing! I would try this recipe. My Aunt was very British and she made delicious Yorkshire pudding with roast. I watched her make it so I think that I could do it . Maybe the gluten free flour made it not turn out as well. I loved watching you cook together! ❤️
My family love Yorkshire puddings with our roast dinners. The secret is get the fat hot first in a Yorkshire pudding tin (the metal tin will get hotter than your dishes) I use plain flour and at least three eggs, I’ve not had much luck with gluten free flour either.
Yes, we will get Yorkshire pudding tins for sure. Sadly have to use gluten free flour so this is the result but that’s fine.
I am very good at making Yorkshire puddings and the key is to heat the oil first in the baking tray and then add the batter.
What a nice Farm Shop! - you have alot of helpful comments here so maybe you can try it again using their comments etc. Cooking a new thing is always trial and error but when you do it enough times you get your own ideas of what would be good to use, etc. Good luck and can't wait for your next video. I do so enjoy them. Love from NYC!
Looks SUPER YUMMYto me!, 😊
Glad you like it it’s been a family meal for years xx
I had to giggle…Joerg and his love of sausage rolls!! That farm shop is devine! Thank you so much for filming it so beautifully 💕. I will definitely be making the toad in the hole recipe…. I love your cooking sessions. Take care. PS. I was surprised to see Bundaberg RootBeer …. Made not far from where I live in Brisbane.
Marvellous ! Enjoy 😉. BON APPETITE ❤️
I fairly enjoyed watching you both shop and Joerg cook. It could have been the flour but next time pour a little oil 5o cover bottom of dishes then put them in the oven till the oil smokes that's the secret of a god rise, pouring the batter into 5ge hot oil and baking right away x
I have had a think! You need to compensate for lack of gluten, so separate the egg and beat the white and yolk well in separate bowls like for a souffle, then fold in the flour until it is a smooth but fluffy batter. It might be worth a try! As others said heat oil first in a Hot oven then put in sausages to brown a little then put on the batter and cook until it is risen and brown and crunchie. Raising powder will not really work I have found, what get is a rather soggy waffle. Best of luck!
That market was so amazing ❤️🇨🇦❤️
Well done! I'm inspired to try this dish. The gravy seems to make this dish. Thank you for taking us with you to the farm shop. As always, it has been delightful! - Leslie
Joerg loves his sausage rolls! Love to you both.That’s a lovely farm shop,thanks for taking us with you.x
What a beautiful shop!!!
Love the Hollies farm shop 😁👍 The toad in the hole you made looked delicious 😋 I may give this a try.
Yes toad in the hole and other cute names fir British food. Love it. It looked good. I enjoyed the farmers market
Yes, so many funny names for dishes though the German name for a similar dish like this one is cute too, it's 'Würstchen im Schlafrock'.
Try adding a pinch of salt and an extra egg to the batter, also put the dishes in the oven to heat before adding the sausages and batter.
Noticed that you put sausage in cold tin ! Best cook sausages on tray ? Cook in the dishes ( or deep tray that will take mixture) oil must be hot ! than add mixture into sausage tin , straight back into oven mustn't open door and mixture will raise. This is the reason yours didn't raise it should be light airy . Try again , it makes all the difference & taste nicer . 😋
Loved farm shop xx
The oil wasn't hot enough but gluten free flour can also be very tricky, the result will always be a bit different I'm afraid.
Encantador video, siempre es una experiencia diferente y maravillosa los lugares, las compras los productos que muestran, la receta interesante diferente gracias por compartir y la mesa bella🎯❤💯🤩👌👍👏👏👏saludos desde Costa Rica,Centroamérica.
It‘s one of my favourite English dishes. My husband Andrew love ist too. Thank you for sharing your life in GB with is.
My husband and I enjoy watching your videos. They really are relaxing and we too are fans of books, antiques, country walks and visiting historic sites. Although in Oregon it's not terribly old.🙂 Thank you for making our days a little brighter.
Thanks so much!
Love your videos. We make a veggie toad in the hole weekly, it's my fave UK dish. You've done a good job. Love your take on the UK. You are both honest and positive and both just adorable. Keep making the vids x
The best channel! I love watching your videos!
Thank you so so much Maureen!x
Love the bloopers!!!
What a amazing farm market and good selection so much fun!Everything looked delicious 😋 yummy !I Love your kitchen so cozy.I also love 💗 Brussel sprouts ,usually I make a big mess when I am making a new recipe you guys are so organized and neat.Take care of yourselfs
I make this in a tin that’s really for eclairs! Put the oil in first and heat it to hot, then put in the sausages for 10 minutes then pour over the batter when everything is really really hot. The batters rise up so they nearly hit the oven roof. Cheers!
you guys did a great job.Toad in a hole lovd watching you make it.Here in north Carolina they make pigs in a blanket,not the same.
Love a good farm shop!
We usually cook them in the oven the sausages,then pour over the batter mix..on hot oil .
But there’s different ways of doing it...thanks Kirsten joerg
Yes, we did heat up the oil but not too much (for safety reasons if that makes sense).
@@KirstenJoerg The smoke point of sunflower oil is too low for this recipe (sorry, Mary Berry!). Try lard instead. In a tin, you should be able to get the lard hot enough that the batter sizzles as soon as you pour it on, without it smoking out the kitchen.
@@lizzieannethus8998 no not lard, OMG - it must be beef dripping
As a Kiwi with an English Uncle 😊 I'm going to insist he makes Toad in the hole! His Yorkshire Puddings are to die for. Your mash looks Fantastic Kirsten 🤤
Love watching the shopping trip to the Farmers market. I will try the recipe. Thank you for sharing. Love from Texas 🤠❤❤❤
Loved the video content. I agree Toad in the hole unappetizing they need to change the name. Just a suggestion if you take a fork and add prick the sausages a few times before cooking the sausage cooks quicker and less splash of fat as it cooks.
I've never liked that name for that dish...however I thought maybe just maybe Beatrix Potter ate it!...lol!🐰🐭🐽🐷..then I find it most appetizing...yours looked quite nice..🐭🐹🐿
Oh that's so true, from now on I have to think of Beatrix Potter and like it better.
Wow great stuff enjoy.shopping.god bless.sausages look yumm
My mother used to make this when I was a child a long tome ago. She would boil the sausage and remove the skins. Then she would slice the sausage into small rings and mix it through the batter: a slight variation on the recipe but she called it by the same name. Very filling on a cold day.
Looks really good you two! Enjoy your shopping trips and cooking adventures as always! Joerg is so honest that he loves his beer and food. Simple pleasures!💕🇨🇦
Beautiful market, very classy! Yummy meal you've made... ;0)
Well...that looked just YUMMY!!! What a nice vlog. Wish I could shop at that Farm Shop!!!
Good old Toad in the hole. Great comfort food. I used to cook the sausages with the batter. But these days I cook the Yorkshire pudding separately from the sausages. Then I freeze the rest of them. Your toad in the hole does look scrummy though.😋 x
I think we will do that next time too, take a Yorkshire Pudding tin and make them separately.
@@KirstenJoerg It’s a great time saver because whenever decide you’d like to have Sunday roast you can just take them out of the freezer and pop them in the oven for about 5 to 6 minutes. Makes life so much easier. X
We are going to try it next week, we will have to go shopping, but look forward to it. Will let you know afterwards.