I love the Jamie At Home series so much. I love the rustic esthetic, his garden visits and when he cooks outside and the notebook. I love all his series when he does stuff like this the best, like his tours of Italy, etc. But all his series are great.
Thank you Jamie for the many great ideas. You are my favorite famous cook by far, and I have all your books. Especially in winter, I love soups. And everybody can do soups, you dont have to be a chef. Just get your favorite veggies, or your leftover veggies which are not 100% fresh anymore, and be creative. My favorite at the moment is red lentils and spinach, pureed, and served with some mature hard cheese and crispy bread. But there are so many other possibilities, and you can do nothing wrong. Add bacon it you like it, or pesto, or something crunchy like pumpkin seeds. Or combine pumpkin with chestnust, chili and ginger. Etc. etc. etc.
Love the tip about using rice to replace the cream in the mushroom soup. Several family members cannot eat dairy and miss their mushroom soup. I need to try this for them. Love your recipes.
For me, there are two "categories" of cooks: The trained chefs like Jamie (I am a big fan of him). And the non trained cooks like my mother, or aunties in thai food stalls, or nonnas making pasta at home in Italy, old ladies making tonkatsu in Japan etc. Both are great, and serve different things.
Jamie is such a gem and joy to watch cook. He is so down to earth and genuine. I laughed when he voiced his question whether to dip or not to dip his crostini. Lol. I am going to give his pumpkin soup recipe a try. I love that he kept the skin on the squash because that is where you find a lot of nutrients. I also love using my pressure cooker to shorten the cooking time. Thanks Jamie. Love from Canada. We are in a deep freeze for the week.
Hello, the standard tin of tomatoes in the UK is 400 grams, a jar or bottle of tomato passata is usually 500 grams. You won't get bigger cans in a supermarket. You can get bigger quantities if you bulk buy from a wholesaler. Not practical unless you run a restaurant or catering business. Greetings from a very windy Scotland ❤❤
Again with the rice in the mushroom soup - more carbs! Cream would of been better as a natural fat which your body is adapted to burn more easily than carbs.
I just made the Italian tomato soup. Delicious. It will now be a staple on my menu. Literally the easiest thing I have ever cooked 😊
They all look delicious. Can’t wait to try them, thank you perfect for cold weather.!!
I love the Jamie At Home series so much. I love the rustic esthetic, his garden visits and when he cooks outside and the notebook. I love all his series when he does stuff like this the best, like his tours of Italy, etc. But all his series are great.
He is simply the best - born to cook, it seems. And he has a sense for trends. Greetings to all Jamie Oliver Fans from Germany.
Thank you Jamie for the many great ideas. You are my favorite famous cook by far, and I have all your books.
Especially in winter, I love soups. And everybody can do soups, you dont have to be a chef. Just get your favorite veggies, or your leftover veggies which are not 100% fresh anymore, and be creative. My favorite at the moment is red lentils and spinach, pureed, and served with some mature hard cheese and crispy bread. But there are so many other possibilities, and you can do nothing wrong. Add bacon it you like it, or pesto, or something crunchy like pumpkin seeds. Or combine pumpkin with chestnust, chili and ginger. Etc. etc. etc.
Love the tip about using rice to replace the cream in the mushroom soup. Several family members cannot eat dairy and miss their mushroom soup. I need to try this for them. Love your recipes.
The world needs more cooks. Fantastic beautiful natural recipes. Thanks Jamie
For me, there are two "categories" of cooks:
The trained chefs like Jamie (I am a big fan of him).
And the non trained cooks like my mother, or aunties in thai food stalls, or nonnas making pasta at home in Italy, old ladies making tonkatsu in Japan etc.
Both are great, and serve different things.
Jamie is such a gem and joy to watch cook. He is so down to earth and genuine. I laughed when he voiced his question whether to dip or not to dip his crostini. Lol. I am going to give his pumpkin soup recipe a try. I love that he kept the skin on the squash because that is where you find a lot of nutrients. I also love using my pressure cooker to shorten the cooking time. Thanks Jamie. Love from Canada. We are in a deep freeze for the week.
Hi Jamie,
I have been watching you cook for years! Love your videos 😋
Oh my, I don't think I have a favorite...they all look SO good! I'm going to be watching this video many times to capture these recipes!
Du bist der beste ich mag deine Koch Art liebe Grüße aus Deutschland Nordhorn 😊
Ich auch!
Hi Jamie oliver I love your videos ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️
Soups are under rated, they are always a good way for opening a great meal.
I often only eat soup as a meal if I am not that hungry. It's a great thing.
Gracias!!!!!🎉🎉🎉❤
Jamie, these are all great. You are the rockstar of soups.
Cheers
Jamie learned to cook in Italy. Best food on the world.
where did you get the info?
Jamie oliver, I m from mumbai, India,I just enjoy your series , italian, soups, lot of varieties, one pot meal, your knowledge. Great going😊😊😊😊😊😊,
nice choice of food I Love your recipe for your. Cooking I love soup ❤
Delicioso y rápido!😍🌟✨✨
Merci beaucoup pour cette traduction j'adore,bisou😃😍😘😋👋
I love mushroom soup, but can’t tolerate the dairy any more, so thank you for rice tip. I can’t wait to make this.
Mexico is in North America my dear. Love your work
Awesome and fun! Just surprised you didn’t remove the squash peels!🍎🪴🍅🌱
❤❤❤🌿thank you very much Jamie🍀 looking recipes soup ✨🍲🥪🥗✨💚😍
I always peel the pumpkin
Thanks Jamie. Just the thing at this time of year.
Question: why do you always use small cans of tomatoes? Are bigger cans not available in the UK?
Hello, the standard tin of tomatoes in the UK is 400 grams, a jar or bottle of tomato passata is usually 500 grams. You won't get bigger cans in a supermarket. You can get bigger quantities if you bulk buy from a wholesaler. Not practical unless you run a restaurant or catering business. Greetings from a very windy Scotland ❤❤
I never not peeled the squash.
Yes,please peel
❤❤❤❤❤
Do you wipe clean the mushrooms?
🙏❤️💕💕💕
😊💯💯💯💯❤
No tiene subtitulos 😮 en Spanish
What ! It`s Italian bubble and squeak, using leftovers
Again with the rice in the mushroom soup - more carbs! Cream would of been better as a natural fat which your body is adapted to burn more easily than carbs.
would HAVE .
The rice in the Mexican soup is probably the wrong thing to do - as it's carbs rather than proper fat like cream - think keto.