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Beryl, for your leftover jam, I recommend making Swedish tarts. They are an almond tart which is filled with jam and topped with a dollop of either whipped or sour cream. They are little bites of heaven. (And you can use the last of several types of jam, since you use only a smidge in each mini tart shell.)
I like how Beryl shows her Eastern European heritage every time she makes something with sour cream, cheese, potatoes, or pickles - she always has that little "pop" of "Ooh! I love this!!"
@@parthmarathe3826 she is from russia or ukrain or poland and has jewish decent...i think she belong to the jewish groups who moved to USA during their explusions during stalin time
Beryl if you have any bryndza left over and can find a potato and some flour in your pantry, you should make halušky/hičkoše with it! It's the national Slovak dish and absolutely amazing.
Gonna add my 5 cents worth as well, definitely try halushkies. The were some of the best things I ate in Slovakia, little squishy chewy pillows of deliciousness!
Regarding at what time someone would eat sweet pasta - I think it’s because some countries give different role/importance to different meals in the day. For example, here in Croatia, the meal you eat in the middle of the day (let’s say between 12 and 5 pm) is the most important meal. The evening meal is supposed to be lighter, very often not a cooked dish at all, maybe something between breakfast food and midday food. And that is exactly when sweet pasta makes a lot of sense :) We also make sweet pasta with ground walnuts and with poppyseeds (two different dishes, not together), as well as potato dough dumplings with plums and other fruit.
And if I may add: dinner in the Balkans is usually later than some other countries, therefore it has to be lighter. Beryl has done gomboce on her channel btw. :D
That sounds lovely--eating your main meal between noon and 5 pm. I am in the USA and my main meal is usually 6 to 10 pm. I am a night owl these days and stay up quite late. So maybe I AM having my main meal sort of in the middle of the day! Anyway, sounds lovely. I'm still not sure about sweet pasta--I would enjoy pasta with meat and gravy, a savory dish. But I gots to try the pickles! Bye!
i was at first hesitant on the idea of sweet pasta but i think you’ve just sold me on trying it out. if i can eat rice and sweet red bean i can eat pasta with jam!
I mostly use up excess preserves, jams, and marmalades ("p/j/m"), et cetera, by stirring them into plain yogurt. Occasionally I slice a single cake layer into two layers, and then fill between the layers with p/j/m instead of frosting. If you are a meat eater, you can glaze with p/j/m while cooking, or just use it as an ingredient to add a fruity flavor to a sauce for the meat. (Plum jam is especially good to add to barbecue sauce.) That's only a start!
From my own experience the Hungarian jam and semolina pasta (usually has powdered sugar too) is mostly at school lunches. It's made by grandmothers and kids love it. Recipes like these often came from poorer times when these were the only available ingredients.
Hi Beryl, having a lot of different jams in your house actually sounds like an episode C: I'd love to learn how different cultures use jam in their dishes
@@samg6940 😂😂you're right! Maybe Beryl should tell us the kinds of Jams she has in her home and then ask people to submit clips/recipes of the food they make with those specific jams.
When lazy, me and my mum make penne with feta and broccoli - you get the pasta and broccoli going, cut up the feta, and add some minced garlic to olive oil thats been warmed up on the stove, not to fry it but just so that it gets fragrant. then you just mix everything together, the feta melts and emulsifies with the olive oil, and with the broccoli (DON'T FORGET THE STEMS!) its to die for.
I eat so much broccoli pasta. Either with red sauce and pepper flakes or with lemon, garlic, pepper flakes, olive oil, butter, and Parmesan. So good easy and fast
the hungarian cooked semolina+jam pasta is a very very typical kindergarten/school cafeteria lunch after a meaty bean gulyás or on fridays as a dessert. in Hungary we do love quark pasta too with our beloved sour-cream. Some eat it with bacon, others with powdered sugar.
Right on with the Ukraine pasta! About a week ago, for a couple of dinners I had noodles with cottage cheese and those very same multi-colored tiny tomatoes. So simple, but satisfying and tasty.
One thing that I feel is really cool from having watched this channel from very early on is how…close I feel to Beryl. That sounds weird but I just mean her likes and dislikes of food. For example, I knew the pickles were going to be a hit and with the plum jam I thought, another to add to the collection, JAM EPISODE! Truly, this channel is amazing and thank you so much for sharing it with us 💖
Plum jam is super popular in the Balkan area. In my country, Serbia, you put jam in pastries (kipfels, buns, doughnuts, croissants, flaky pastry, filo pastry, any pastry works really lol), on crepes and/or pancakes, eat with regular pound cake, or use as cake filling, and of course, the most classic one - on a regular slice of bread or toast. Plum jam is a national favorite (as well as apricot and rosehip jam) 👍
Aw I adore learning about what others around the world eat, and enjoy, and find comfort, and home in. We have so many similarities and so many differences and it's cool to see us celebrate them 😊❤
Just for the record, for the Serbian dish, it should contain as much potatoes as pasta. Also pasta used is usually much broader (almost like cut lasagna sheets) and home-made (so a bit thicker than industrial pasta). It was quite popular peasant food called "grenadir-marš" or "March of the Grenadiers" :D
I always make sweet pasta when I accidently boiled to much pasta. Perfect snack the next day. I stir-fry the pasta in eggs, top it with cinnamon sugar and apple sauce.
In Ukraine, a cheese and tomato combo as something central for a pasta topping is fairly common. Another kind of very simple pasta topping in Ukraine is a 'sauce' you make by combining canned tomatoes and a cream cheese block (similar to Hochland cheese triangles, which often have a small flavor of its own, such as a garlic flavor or a mushroom flavor), plus salt and black pepper. It only takes around 5 minutes to heat these things and mix them in a frying pan, and it's a very good and simple pasta topping.
Hi Beryl, thanks so much for featuring my very british school dinner pasta - ha! For sure, its cheap but comforting with plenty of cheese. Think of it as a very knock off Pasta e fagioli ( I joke!). For those outraged in the comments, I must defend this dish with all my heart and die on the bean covered hill. This was popular from 2000s onwards in state schools with the introduction of Pasta King catering for those that remember it, especially North Wales. My kitchen is stocked of spices from around the world but I still run back to this when I need that childhood nostalgia! Well done Beryl for forcing yourself to do another bean bit! Next one for your list is the bean and cheese pasty from Greggs!
Well I for one am going to try it! I can only blame being older than you for never having had it at school but if you can have it on other carbs I reckon I'm going to love it on pasta. Obvs it's fine as is but do you ever change up your beans/cheese topping? When I'm feeling fancy I've added liquid smoke to give it more a BBQ flavour and my friend adds curry powder to hers.
I live in Italy and make pasta e fagioli all the time. Baked beans have a different flavour of course, but the idea is the same :). So your dish felt familiar. Beans and pasta just work together!
@@Ginatus They just do! I've been using ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-64ci3bFV1hM.html recipe this last month when i'm being more sophisticated and cooking pasta and beans with effort. But the baked beans combo is quick and does hit the spot when I crave sweet, salty, carby and creamy goodness!
@@maddiesdigest My go-to recipe for pasta e fagioli is from the blog Memorie di Angelina :). It's really simple and very adaptable. With the baked beans, I could imagine adding some fried pancetta/bacon or some sliced sausage. I love the contrast of the sweet sauce and the salty sausage :). Though I guess the cheddar cheese works the same way!
re: the tuna in pasta - I think it is the kind of tuna you're using. In only use the tuna fillets in olive oil for hot dishes (like Tonnino or Ortiz, usually in jars or the rectangular cans), and the kind you used for cold preparations
Last week I made macaroni cheese with blue cheese. A standard white sauce, some processed cheese slices, a whole crescent of soft blue cheese, and spiral pasta.
I actually like to add a bit of the dreaded Limburger sometimes when I make homemade macaroni-n-cheese. I must have gotten the "gene" for that from one of my grandmothers, who also liked Limburger. Otherwise, I go with sharp Cheddar, Swiss, and Gouda (pronounced "Khow-duh" in Dutch, not "goooo-duh").
I make a panko herb topping for pasta that would have gone well on that Portuguese dish. Melt butter, add panko and her seasoning mixture. Toast and after it cools you can store it in a Tupperware container to put over pasta dishes.
I love pasta with strawberries or blueberries sauce (blended fruits with yogurt) in summer always with bowtie pasta. In school my favourite pasta dish was spiral shape pasta with farmer's cheese sugar and toped with fried bread crumbs on butter.
Make jam-filled coconut covered "thumbprint cookies". Mix it with cream cheese for a great sweet bagel spread. Heat it and thin it out for an ice cream sauce. Use it between layers of a cake. Use it to flavor and sweeten hot tea (all Russian-like) Use it as a glaze on chicken (recommend adding some heat to offset the jam's sweetness) Thin with vinegar and oil to make a plum, raspberry, cherry, strawberry, apricot, or blackberry salad dressing. You can incorporate that excess of jam in a lot of things. ❤
In regards to the question of "when do you eat sweet pasta?"... it is not totally uncommon in Hungary (and other european countires) to eat a sweet dish as an entrée. I live in Austria and when I was a child, we quite often ate sweet dinners - crepes with jam filling, potatoe dumplings filled with fruit or cream cheese, yeasted steamed dumplings filled with plum jam, potatoe "noodles" (similar to gnocchi) with butter, sugar and poppy seeds... the way we (traditionally) eat that is with a light appetizer such as a bowl of soup to satisfy the savory cravings, than fill up on the sweet main dish. XD To this day, the combination of a bowl of hardy hungarian fish soup, followed by a plate of steaming apricot dumplings with butter-toasted breadcrumbs and sugar is one of my absolute favourites. :)
I love how Beryl is so often pleasantly surprised by all of these dishes. The viewer suggestions don't always make sense, but she's always willing to try, and more often than not, she likes them.
My go-to fish pasta is canned tuna with canned tomatoes. To make it more flavourful I usually also add some chopped onions, garlic, sun-dried tomatoes, basil, salt and pepper. It's super good.
New to channel, very enjoyable. I laughed at the baked beans and cheese. I reminds me of Cincinnati chilli. Have to try it to understand. Definitely a college thing.
I feel I need to speak up for us Brits… every time I come across recipes on RU-vid that come from the UK, the inclusion of Heinz Baked Beans seems to be a common theme. Can I just reassure those from outside of the UK that 1. Not all Brits like Baked Beans 2. They are not in everything we eat 3. The food available here isn’t generally bland (we do herbs & spices here very well)… overly oily if you go cheap, definitely, but going bland is personal choice. I have known some very picky eaters who have no idea how to cook.
@@TheKingOfBeans I suppose it’s because everyone has different tastes here, & every area has different dishes/different takes on the same dish, that it’s quite hard to come up with a dish that most people here have at some point eaten. But what you’re left with (when you go with that) is cheap, bland food items that give those outside of the UK the impression that everybody eats this & that our food has no flavour. I can’t say I’ve come across the baked beans pasta dish before, & it probably is nice for those who like baked beans (when my husband lived alone & couldn’t be bothered/ran out of money, he would mix baked beans with noodles, smiley faces, & turkey dinosaurs). Not knocking it at all if that’s your taste/you’re skint & have to make do, it’s just that it needs to be said that there’s more to the UK than baked beans, especially given we are made up of more than one country, have different takes on the same dishes, tweak things to our own/family tastebuds, have traditional county cuisine, & have for centuries had many different cultures living here. We’re a bit of a melting pot. I just don’t want anyone outside of the UK to get the wrong idea about us. 🤦🏻♀️
Beans on pasta is just mental and it gives us a bad wrap! But I think Beryl often includes nostalgic dishes and beans are a very easy, tasty protein source for British children. Therefore a lot of British viewers will have childhood recipes containing them! That’s my theory anyway!
In my family, sweet pasta used to be a quick lunch when our mum didn't have a lot of time to cook. We rarely had it with jam or toasted breadcrumbs. Usually, we would do butter, powdered sugar and one more ingredient - ground poppy seeds or walnuts, cacao, or my favourite quark. The nostalgia!
In my home we usually ate the sweet version of it, instead of bacon we added sugar and cinnamon to the cheese, when I was older and met my boyfriend, he was suprised and told me about the salty version with bacon he used to eat in his home as a kid, I immadiately cooked some pasta and made both versions for us to taste, and well... we can say we exchanged our flavors because now whenever I cook pasta, he eats the sweet version and I eat the salty one with a lot of bacon in it 😅
I used to love the sweet version as a kid - adding a lot of white sugar was what made the dish more palatable, as it was often served at school and by the lunch time the pasta was already cold and so was the cheese, obviously, so it was not very apetizing by itself 😂 Now, as a grown up, I definitely prefer the savory version, with salt and lots of black pepper. And the pasta has to be fried on the well-buttered pan before adding the cheese - that's how my mum used to do it and it's soo much better than just boiling it! Even though it has much more calories 😅 Highly reccomend! The same with crepes - frying them after adding the filling makes them crispy and delicious 😍
In Austria we have something similsr to Kristinas Serbian dish. We call it "Grenadiermarsch" amd it literally is what she described here. I love seeing these transnational connections 🥰
Well, let's be honest, it's much more likely that the dish travelled from the Austrian side to Serbia than the other way round. After all, northern Serbia was a part of Austria-Hungary for a looong time, and it shows in our dishes. Let's see if you recognize some of them: fiš paprikaš, gulaš, knedle, štrudla :) On the other hand, we also had a lot of influence from Greek and Turkish cuisines, so our cuisine is a nice blend of Middle Europe, Southern Europe and Middle East.
Yesterday I had some pasta, canned Tuna, shredded cheese, and Olive Garden Dressing. It was actually pretty good. I can make the one from Portugal tonight I have all the ingredients.
That Hungarian sweet pasta dish (grízes tészta) was my go to food during college - after a soup. I think it's best after a rich and hearty soup like gulyás (goulash) - when you could have something more but not a real second course and it would serve as a dessert as well. My favorite jam on top is my mom's apricot jam plus powder sugar.
The baked beans in the US is a different recipe to the ones they use in the UK (even if the same brand, eg Heinz). For beans on toast you'll need British cans every time.
Love, love, love what you do. You are such an ambassador of good will and I always learn a lot. Your comment about meals, wine and company made me think of the movie, “Babette’s Feast”. If you haven’t seen it, I recommend it.
@beryl You found Bryndza! Please do Halušky from Slovakia. It is the national dish and I think it is really up your alley (has bacon bits and the bryndza ;) )
My heart ❤ 🥹 I am originally from Odessa and to see it being represented is really touching given that I cannot go back to see my family at this time. I should mention however, Odesskaya brinza is a little different from average style brinza. Being in NY I’m sure you can find actual Odessa style brinza at a Eastern European grocery somewhere on Brighton though (lucky you). But seriously I almost cried. You don’t understand what a warm feeling this gave me to watch it. Beryl, you are amazing. Thank you so much. ❤
Hi Beryl, in some parts of Eastern Europe sweet pasta could be had as a breakfast on a Saturday morning 😊 just pasta, butter and sugar (although some people are known to add feta cheese which is an acquired taste I guess 😁). Lovely episode as always ❤
Ah!!! Beryl. Lol! I didn’t mean to call you out, but I’m so happy you are finishing your pasta in the pan! Yay! As for pickles and pasta being a thing- the answer is yes! It’s a thing. In Korea, we eat all sorts of pickles and kimchi with noodles. Sometimes, we put straight up vinegar in our noodles and it’s delicious. ❤
As a Spanish, I've never seen this pasta recipe 😶 As a suggestion my grandma usually cooks pasta with chopped garlic, clams, cream and cheese. It's delicious!! It's reminds me of my childhood when I used to go to her house everyday for lunch 💖 For me, one of the best pasta recipes
Hey Beryl! I just saw your video on Great Big Story. Don't know if you'll see this but I just wanted to tell you that it made me happy to see them back and you making stuff for them. You were always my favourite one there. I remember when you started this channel I was worried for you while simultaneously happy that you were still making stuff on youtube. It's been a couple of crazy years for everyone and I also wanted you to know how inspirational it has been watching this channel grow into its own thing. I hope you're doing well, keep being awesome!
Tip for the sweet pasta & when to eat it: in my family, we make pancakes or rice pudding or sth for a big meal (usually it’s lunch) and we’d have a soup beforehand. So your dessert becomes your main dish. ;)
Hey Beryl, for extra jam there's a lot you can do out there! I like sticking them on top of yogurt, putting it in marinades/sauces with meat (goes really well, think tagines with dried fruit except with jam!), in baked goods, in dressings, on top of baguettes/any sort of crusty bread with ricotta/cheese/butter, in crepes, the list goes on and on and on! :D Oh! And if you like entertaining or just treating yourself to a fancy snack, they are EXCELLENT on charcuterie boards.
chicory is really common in the Netherlands, so I sometimes make an easy pasta dish out of: chicory, bacon, cream, some herb mix I have (it is a garlic, pepper, oregano blend) and throw in pasta. The chicory is slightly bitter so that balances the heaviness a bit. Sometimes I top it with some walnuts. And I also salt the pasta water with a bouillon cube.
I love your channel. I just started watching a few days ago. You feature real food from real people, and you show them to us. It is amazing. It is especially important because it helps us all see that other people/countries etc... are so much like us. With so many things in the world dividing us right now, your channel helps reinforce the idea that "other" doesn't mean "bad" or "against us". It means interesting people, new amazing food to try, and it can help us all find that common ground that is so lacking. You are awesome!
Beryl, your pasta recipe is almost like mine!! I also add soy sauce, dark soy sauce, and oyster sauce and then garnish with sesame seeds for crunch ( in addition to the green onions)
I don’t know if pickle pasta is a thing, but I make a cheeseburger pasta and we add pickles to it. These all look so good. Definitely going to have to give them a try!
In the first, Polish dish ricotta works fine, but definitely changes the taste and texture. Farmers cheese (twaróg) is more firm and a little more savory (whereas ricotta is on the sweeter side), and it doesn't sound like something that could make much difference, but it does! It's the same with pierogi - the most popular filling consists of boiled potatoes, farmers cheese and fried onions and it would seem like substituting the cheese with ricotta is a no-brainer, but I did it once and the taste was definitely different. so... twaróg for life! 😅
@@mouhitorinoboku9655 Cream cheese is even further from twaróg I think, just riccota would probably work better to recreate the taste. German quark could be a good option, too. But with cream cheese it would surely be tasty as well - just a little mushier 😁
@@jennysmith38 sometimes people taste things on purpose, and sometimes they taste things by accident. Maybe some people feel embarrassed by the exact circumstances under which they've tasted earwax, but it's not an uncommon event. For example many kids will put anything in their mouth at least once. It's not a big deal, it's just earwax.
Im spanish, and never ever heard of that anchovies-tuna-olives pasta!!!!!!! In fact, our most common pasta (and absolutely the spanish comfort food of all times) is much more related to portuguese one: MACARRONES CON CHORIZO!!!!!! (macaroni with fried tomato sauce and chorizo!!!!!). BTW, Im Victoria, im a spaniard and my lazy pasta dish is "pasta Victoria", fusilli, with sauteed pork sausages, mozzarella and mayo-ketchup sauce (ye, thats true, thats my own lazy pasta recipe). Really, Im amazed with that spanish girl, Ive never heard of that lazy pasta (as well for sure she never heard of mine hahahaha), but I was sure that she would tell about macarrones con chorizo
I'm glad people will discover East European village cheeses through this video! Feta is definitely not the only option and for me I prefer the creamier texture of the tinned cheese (at least the ones I've had have been lovely and rich)
OH I just thought of a show idea while commenting on here. How about POPCORN TOPPINGS from around the world?? PICKLE flavor is my fav so far and Tabasco on popcorn SLAPS. Thanks luv! 🫶🏽🫶🏽🫶🏽
I think I actually recommended this in a previous pasta episode, but my family is from Ukraine/Russia and we also have a quick pasta dish that is just pasta, butter, and cottage cheese (instead of farmers/quark cheese) or you can use feta instead. We don’t put any bacon on it, probably because we’re Jewish 😂 but yeah no meat or anything, just butter, pasta, and cottage cheese/feta. One of my favorite foods. Also brynza is pretty much feta. At least we call feta brynza (in my family).
Thank you for the cheese lesson! (-; I was wondering, when watching this video, if I could substitute Danish feta for Brynza, since I am in Australia and can't always find the specific foods mentioned in Beryl's videos. (-:
@@editornia honestly we used any kind of feta. I’m sure Danish would be perfectly fine. My dad used to prefer French or Bulgarian Feta but I currently just use Greek Feta (or the cottage cheese I mentioned).
I always do this pasta and cubed potatoes boiled together for myself, and then mixes with a good amount of dill and pickled cucumber with mayo. It's fun to find out other people come to same things😅
In France Nutella pasta (or any kind of hazelnut chocolate spread) is … fairly common I’d say ? It tastes like nutella crepes chopped up if you use flat/ribbon pasta.
Beryl something's you can use your jam for toast, on biscuits, on pancakes instead of syrup on top of ice cream, on top of plain yogurt and lastly if your baking you can add jam to replace some of sugar and add extra favor.
I am from the austro-hungarian border, and of corse I grew up with the semolina pasta too ! Let me add that you can also have it with dry curd (« Bröseltopfen ») and sugar, or savory with salt, pepper and salad (lettuce or tomatoes) or just some cornichons !!! 😋😋😋 To answer your question, Beryl, we have it mostly for lunch, even the sweet version, but in this case we have a good bowl of soup before.
In addition to finishing your pasta in the pan, I think you should start saving some of the cooking water in a mug so that you can add a splash or two when your pasta is looking dry. It will really help make your sauces more creamy when you're doing these dishes.
