I hope so! Thank you very much, potatoes used to be very cheap, the cost of everything is just so out of hand. We take a pie maker when we travel on the camper, so much better and easier to prepare a meal that isn’t expensive unhealthy take away food. Thanks for the lovely feedback and for watching.;-))

Thanks for the question. This freezes well and will keep for a couple of weeks in a cool dark place in a container. If you are living in a hot humid environment I would recommend storing in the fridge. Hope that helps and thanks for watching.;-))

Thank you for the feedback, lots of recipes fall in and out of favour. We try to have a good mix of the old fashioned ones (keeping them alive and well in people’s memories) and the new age meals as well as lots of international dishes, decadent, healthy and innovative. We really try to have something for everyone and judging by our audience reactions , we think we’ve struck a fair banana. Thank you for watching and taking the time to comment. ;-))

Glad it was helpful!, hope you enjoyed it. Thanks for the great feedback and for watching.;-))

Thank you for your question. I find equal quantity of oil and butter are perfectly interchangeable. We also have a chocolate magic bean cake too that is beyond delicious. Thanks for watching.;-))

You are so 🙏🏻 welcome. Thanks for watching and the lovely comment.:-))

Thank you glad to help, there’s no much we dislike more than wasting food or money. This tip should keep you from wasting either. Thanks for watching.;-))

We love it too unfortunately we lost our vine in a catastrophic flood which destroyed most of our garden and badly damaged our house. Hence our absence from broadcasting our recipes recently.. We also use either running water or peeling them in a tub to remove the slime. Definitely a great idea. Thanks for sharing and for watching.;-))

Thanks for the question, coconut oil is a good substitute for butter free cooking. Hope that helps and thanks for watching.;-))

@@CheekysKitchen ❤️

Sorry to hear that. It’s a big hit here for its light refreshing quality, perfect for summer desserts and uses up very abundant lines. Thank you for the feedback and for watching.:-))

Yes we miss them too, the best I can advise is using saos but then you have to ice them With Passionfruit or lemon icing. Why are all the old time favourites disappearing? I’m sure they were popular. Thanks for the feedback and for watching.;-))

Wow great question to which I have absolutely no answer I’m afraid.😟 I have no experience with pressure canning or water bath preserving other than sous vide. I’m sorry I can’t help, hopefully some of our others viewers may be able to help. They are such a friendly helpful always eager to share their own experiences to help each other. Thanks for the question and for watching.;-))

Glad to help. Thank you for the feedback and for watching.;-))

Thank you very much for your feedback. I remove the fat for health reasons and because I don’t like the taste of fat. It’s a personal decision and the beauty of preparing your own meals means you know exactly what’s in it. You can add it omit ingredients to suit your personal Taste. Feel free to leave the fat if that is your preference. Rich or fatty food causes me to suffer from reflux, more so as I age. Hope that adequately answers your question and thank you for watching.:-))

@@CheekysKitchen Fair enough. ☺️

Thank you for your question. I think you will find bakeries use short crust pastry for the base and puff pastry for the top. I have used both methods and have been pleased with the results. The pie maker immediately starts cooking the base because it applies direct heat to both the top and the bottom at the same time whereas commercial bakers use convection heat, like a souped up version of your household fan forced oven. I personally don’t like thick stodgy pastry like that found in cake shop pies. The main reason I love the pie makers and sausage roll makers is the ability to choose ingredients and cook them to my families personal taste. I have also found a big difference between pastry brands, some are much nicer than others. We don’t like the taste and texture of Aldi brand pastry and during COVID, when it was difficult to source baking ingredients we found pampas and borgs pastry to be very well suited to the pie maker but sometimes you just had to take what you could get. It’s personal taste, availability and trial and error. There is also different results between different pie maker models and different sized pie makers too. If you are after a crisper more cooked finish…. Try cooking your pies a little longer and experiment with different pastry brands. I do hope that helps and thanks for the great feedback, your valuable question and for watching.;-))

@@CheekysKitchen Thanks so much for your informative reply. 👍

Yes, we eat the skin and seeds on very young chokoes. It is very thin and not easy to peel when they are very small. Thank you for your feedback and for watching;-))

Haha, we absolutely adore honey. We have visited the honey display centre where we were treated to different blossom honey samples, videos on its production and experienced the smell, sight and sound of a real working bee hive. We know exactly where it comes from, how long it takes to make and collect it, how much different types of honey , from different locations taste, even the colour varies but we are massive honey fans for many reasons. It is the only food known to man that doesn’t spoil. It’s even been found in urns in the Great Pyramids. I wonder who the first person to eat a chicken egg thought “I’m going to eat the next thing that comes out of a chickens butt tastes?” You have a valid point and I thank you for your interesting feedback and for watching.;-))

It’s a bit bit of a tongue twister but I do my best. I’m very excited for you purchasing the cook4me, such an easy to use quality appliance that makes hearty healthy family meals in a fraction of the time conventional cooking takes. The preloaded recipes are simple to follow and there is a great variety. Soon you’ll be making your own culinary masterpieces with your own personal flair. Thanks for the lovely feedback, for watching and letting me know where you live, I am always interested to hear where our audience lives.;-))

Thank you so much, I’m absolutely hopeless at self promotion and this channel Is all about the food…. Not me. I’m delighted you appreciate my style and approach. Personally I lose patience with extended intros padded with unnecessary fluff and fuss. Thank you for your delightful feedback and for watching.;-))

You are very welcome, delighted to help. Too often we settle for less than ideal Meals when travelling due to space restraints and ingredient availability or ability to store lots of spices and condiments etc. this recipe can be made with just a few ingredients and is tasty and economical and can cook itself as you travel. We love arriving at our next destination and after a quick set up or explore we can enjoy a dream pot meal and relax. Thank you for your very welcome and helpful feedback, I am sure our viewers will find your comments very useful as well. Thank you for watching.;-))

At the same time, prep chicken first, set aside with lid onion dreampot, get rice ready, in the small top pot and add to the dream pot on top of the chicken, seal up and let it do its magic. The rice cooks using the absorption method and helps cook the dish below too. Pretty clever idea isn’t it? Thanks for the question and for watching.;-))

Thank you for your feedback David, I understand and appreciate your very valid point . Sadly in days gone by families had time to prepare meals the conventional way but now with most families work long hours, life packed with extraneous activities with children and other commitments , it can be very easy and convenient to rely on takeaway and convenience foods. Here we try to show our audience appliances and gadgets they may be interested in so they can judge for themselves if the subject item is suitable for their budget and cooking styles. I find it a helpful research tool to watch a few videos by regular unbiased cooks, not affiliated with companies or using a high pressure sales pitch to sell products. I will point out the things that I don’t like and the praise the things I do like, kind of like doing the research for our audience so they don’t have to. Most appliances nowadays come with very limited recipe books or instructions, if one is supplied at all. I have adapted hundreds of recipes for use with my appliances, taking the guesswork out of their use, helping people overcome nervousness about using their new appliance and hopefully ensuring they get the absolute most out of their investment. We also rekindle old fashioned recipes to ensure they aren’t lost and make the use of every part of an animal possible. A nutritionally sound and budget friendly approach to preparing our family meals. Thank you for your valuable feedback and for watching.;-))

Thanks for your question. I don’t like to cook them too hot otherwise the resultant stock becomes a bit bitter. 160 deg C-170deg C should do it, depending on your air fryer and the amount of meat on the carcasses. Cook them until until they smell cooked and are dry golden colour, the further cooking will absorb the rich baked flavour and make a hearty healthy natural broth for all your stock and soup requirements. Hope that helps and thanks for watching.;-))

Thank you . Glad to help. Thanks for the feedback and for watching.;-))

Thanks for the question Philip, I never keep them for more than 4 or 5 days. If I make batches like this it’s usually for a party, scotch eggs, potato egg salad, devilled eggs or just for snacking a high protein low carb light bite. They are good in Caesar salads, my favourite sandwich is egg and lettuce with a bit of mayo. Great for school lunches, picnics or when travelling. Hope that helps and thanks for watching.;-))

@@CheekysKitchen thanks have tried this a couple of times and they were perfect

I like to use peanut oil, it has a high smoking point, never olive oil, rice bran oil Is also one of my favourites. Hope that helps and thanks for watching.

I couldn’t get one from the butcher, apparently they are used for other purposes(pigs ears for pet food etc). That is what I have used in the past but you would not believe the level Of vitriolic comments, from some of my viewers, I receive when I cook offal, it’s quite astonishing. Just because some cultures do not utilise every part of the animal( which I find very wasteful and extravagant) I’m not sure why people watch and criticise recipes without having any interest in ever eating them or even being open minded enough to try something unusual, new or different. Thanks for the question and for watching.;-))

I pour the water over the eggs and just cover the bottom of the basket, no need to cover the eggs with water. Thanks for the question and for watching.;-))

You are so 🙏🏻 welcome, glad to help. Thanks for watching and the lovely feedback.;-))

Yes you can but it won’t be as crisp and light. You will also need to add a little baking powder for lift. I use corn flour and egg when battering food for Chinese dishes, like sweet and sour chicken etc, makes the sauce stick well without getting too soggy. Hope that helps and thanks for watching.;-))

Thank you for your question, you can freeze these but the ‘cream’ will go a bit chalky and not as nice to eat as when made fresh. Hope that helps and thanks for watching.;-))

Then you are all set for a lovely breaky. Thanks for the great feedback… Enjoy, thanks for watching.;-))

Sounds like a great substitute, I’ll also try it myself, thanks for the suggestion. Great feedback, thank you very much for watching.;-))

Hey John! There you are, can’t beat the old Aussie mixed grill, still a favourite here, although cholesterol control is a bit more of a priority nowadays. Yesterday on 2nd anniversary of the devastating flood that destroyed my idyllic paradise I left….. for good. Don’t know what to do now or where to go but I do know I’ll never again live anywhere, that where I am vulnerable to what ever Mother Nature decides to throw my way. The last 2 years have been the most distressing, financially breaking, difficult, soul destroying and overwhelming period of our lives. Richo bought me a new video camera after looters helped themselves to much of my camera and editing gear, amongst lots of our other possessions. We feel a great weight has been lifted from our shoulders and whilst we are beyond exhausted, there is much work to be done sorting through what we were able to save, despite the river and unsavoury visitors best efforts to break our spirit. I look forward to getting back to my channel, I have missed my viewers and friendly chats. I feel guilty about my absence but I am Keen to get back to uploading. I haven’t stopped cooking, every week I volunteer and bake or cook meals at a number of residence centres for my fellow ‘floodies’. Bulk baking, then delivered whilst still warm, participating in fund raising and working to rebuild the house has been a priority, with no time to film, edit and upload. I do have many recipes and ideas up My sleeve to share when I get another kitchen of my own. You have no idea how much your continued support has meant to us. Richo has overcome cancer, I had an emergency gall bladder removal and a nerve stimulation device inserted in my spine. Numerous falls and bouts of vertigo have plagued me over the last year or so, 2 rounds of Covid, despite being fully vaccinated. We have welcomed a new grand daughter and Richo is now cancer free so there are some good outcomes in spite of the trials and tribulations we have faced. Hope you are well and still enjoying your cooking and I’d love to hear about your latest culinary delights too. Thanks for the great feedback and for watching. Warmest regards Cheeky & Richo

Yes you can, equal quantities as shown in the recipe. The sauce will be cloudy or milky coloured not clear and glossy like potato starch but the flavour will be identical. Hope that helps, thank for the question and for watching.;-))

Yes that would be lovely too, often I put soft dates in them and just serve them hot with butter. Glad it brought a fond memory back for you. Thanks for watching.;-))