Come along on a mouthwatering journey with Mike, Jacq, Tim, and Jo as they take you on a culinary adventure like no other! Get ready to tantalize your taste buds with bold flavours and unexpected twists that will elevate your kitchen skills to new heights.
Looking for a new way to spruce up veggies? Or maybe you can’t say no to anything with bacon and cheese. Whether it’s nutrition or decadence you’re after, there’s something for everyone on Good Chef Bad Chef!
This would have been great if she didn't talk so fast, slowed down some and give accurate measurements very poorly presented. I watched this several times and not all of the important information was guven. But since I've been making different kinds of patties or fritters I can just substitute want I couldn't make out in this poorly presented video it was done helpful .
What the fuck was that??? For fuck sake stop making shit up and calling it Vietnamese banh mi. I'm Vietnamese and I wouldn't eat that shit. Embarrassing
Serves 10 Time 1 hour 30 minutes Ingredients 2 cups panko or regular bread crumbs 1 cup pistachio, whole and roasted 2 tsp baking powder 1 tsp ground cinnamon ½ tsp nutmeg 4 large eggs, room temperature ¾ cup granulated sugar 125g unsalted butter, melted and cooled slightly ½ tsp orange flower water 3 tbsp butter, melted 6 sheets of fillo pastry To serve Date molasses Icing sugar, dusting Method Preheat the oven to 180C. Whisk sugar and eggs until light and fluffy. In a separate bowl mix bread crumbs, pistachios, baking powder, cinnamon, nutmeg. Add eggs to the dry mixture and fold through with the orange flower water and melted butter. Pour into a lined, round baking tin. Butter half a sheet of fillo pastry, fold over, and butter again. Place on the cake and tuck in so it fits in the tin. Repeat with remaining sheets of pastry, topping with butter. Bake for 40 minutes or until the cake has cooked through and the pastry is golden and flaky. Allow to cool in the tray for 10-20 minutes. Slice into wedges, drizzle with date molasses and dust with icing sugar to serve.
My dad would make this with mince beef and pork mince with bacon he would add curry and sometimes peas he would use the long grain rice I make it but I do it with bulgerwheat instead of the rice only because it is kinder for my stomach He also cooked the macaroni and my favourite rabbit stew dad cooked a lot of cakes I think their cakes are better and you can dip them into your tea
