Kay is such a lovely woman and her videos are not something I watch all the time, but when I do I always smile. Please keep it up, these videos bring me such joy.
Please Kay , cook the pasta the last 10 mins before sauce is ready , in more water when it's already boiling. Otherwise you'll end up with mush! Just some advice from someone in Malta , who cooks pasta for a living
There's nothing wrong with doing another pasta dish, italy food is one of my favourites and this creamy pasta dish looked far out. This reminds me of the time when they Gypsy Fayre was in town. They had put up tents with shows and stuff in them and that lot. I decided to go along and see what it was all about when I noticed a fortune tellers tent. Back then I was skeptical of stuff like that but decided to try it out anyway. I entered the tent and told the fortune lady to tell me my future. After I crossed her palm with ten pee she told me that that very evening I would eat an Italian meal. Needless to say I scoffed at her prophecy and made my way home. Believe or not, that very night I made myself a spaghetti carbonara for my evening feast. I was right spooked and now believe in all that future telling stuff, it's definitely real. I don't care what anyone says. Fumbs up.
for the next video can you make 2 number 9s, a number 9 large, a number 6 with extra dip, a number 7, two number 45s, one with cheese, and a large soda.
Hey Kay, I'm new to cooking and have been inspired by your perseverance in the kitchen! I make this fancy looking (but quite simple to make) Quinoa Salad whenever I want to show off to others. Here's a recipe if you are interested: Ingredients: - 1 cup quinoa - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - Juice of 1 lemon - 3 tablespoons olive oil - Salt and pepper to taste Instructions: 1. Rinse the quinoa thoroughly under cold water. 2. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. 3. Once cooked, fluff the quinoa with a fork and let it cool. 4. In a large bowl, combine the cooked quinoa, cherry tomatoes, feta cheese, cucumber, red onion, and parsley. 5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. 6. Pour the dressing over the quinoa salad and toss gently to combine. 7. Taste and adjust seasoning as needed. 8. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. 9. Serve and enjoy your fresh and flavorful Quinoa Salad! Feel free to customize this recipe by adding ingredients like chopped bell peppers, olives, avocado, or grilled chicken for an extra protein boost. Thanks for reading, and triple thank you for being an inspiration to all of us in the kitchen and in life!
Lively as always Kay! I really love your enthusiasm about these cooking videos you make. I hope you keep it up and I bet your food tastes amazing! Much love. 🥰🥰🥰
watching these makes me miss being a kid and watching me mam cook but its dead comforting at the same time, love the channel kay, keep up the good work
Hi Kay!! You make me smile everyday with your silly sayings and your amazing recipes! I can tell it all comes from the heart and I am honored to be a fan of you and watch your videos weekly! Here is a recipe for garlicky shrimp zucchini boats: Ingredients: -4 large zucchini, halved lengthwise -1 tablespoon extra-virgin olive oil -1 teaspoon fresh thyme leaves -2 tablespoon butter -3/4 pound large shrimp, peeled and deveined -2 tomatoes, chopped -3 cloves garlic, minced -1/4 cup heavy cream -1/4 cup freshly grated Parmesan -Juice of 1/2 lemon -1 cup shredded mozzarella -Freshly chopped parsley, for garnish (optional) Directions: Step 1 Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside. Step 2 Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes. Step 3 In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat, let cool, then chop into bite-size pieces. Step 4 Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp. Step 5 Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly, about 10 minutes more. Step 6 Garnish with more Parmesan and parsley, if desired, before serving. Have a great day Kay!!
Kay, I saw your scotch egg and stuffed sausage from many years ago. I must say Kay, when it came out of the oven it did look a bit naughty! Thank you for another Kay recipe. Stay well and do not stop making that cook book! Remember to include pictures. Love to hear your laugh and to see your smile. From Tucson Az. USA
Hello Kay, I've been enjoying your videos for a few years now. Do you think you could try making Czech Fried Cheese? It's good with french fries and tartar sauce or mayonnaise
@KaysCooking Hi kay! Can you do a chicken quesidilla recipe please? You can do one without cheese for lee :) 6 tbsp. vegetable oil, divided 2 bell peppers, thinly sliced 1/2 onion, thinly sliced salt 500g boneless skinless chicken breasts, sliced into strips 1/2 tsp. chili powder (optional) 1/2 tsp. ground cumin 1/2 tsp paprika 1/2 tsp. dried oregano 4 medium flour tortillas 2 cups shredded cheddar 1 avocado sliced (optional) 2 green onions, thinly sliced Sour cream, for serving Step 1 In a large skillet over medium-high heat, heat 1 tbsp. neutral oil. Add peppers and onion and season with salt. Cook until soft, 5 minutes. Transfer to a plate. Step 2 Add 1 tbsp. neutral oil to pan and heat over medium-high heat. Add chicken to pan and season with chili powder, cumin, paprika, dried oregano, and ½ teaspoon salt. Cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate. Wipe out skillet. Step 3 Add 1 tbsp. neutral in skillet. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, ¼ of the cooked chicken mixture, ¼ of the pepper-onion mixture, a few slices of avocado, and a sprinkling of scallions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Step 4 Repeat with remaining oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make 4 quesadillas. Step 5 Slice into wedges and serve with sour cream.
hi queen, lovely video. Have you ever tried making spam burgers? my grandfather loved them back in pits (from wath upon dearne) great to see you smiling though. have a nice rest of your week. xxx
I recommend getting some bigger oven dishes to be able to mix the ingredients well and to fit more sauce in to cover the pasta so dont dry the pasta out in the oven. But other than that i love all your cooking and i love you even more committed fan x 🍀💚
Kay! Love to see a new video from you. I'm gonna dive right in now ❤. I think we'd all just love a relationship as strong and sturdy as your cooker top 😊. Also, I'm cooking for a lad I've been seeing and been on dates with a few times on Wednesday - I might have to give this a go 🤠
Hi Kay, may you please make a cheese cake as I would like to make one for my boyfriend for his birthday he would also love if you said happy birthday to him as your his fav RU-vidr x much appreciated if you did. Keep up the good work Kay x
This dish looked really nice today a bigger dish would have been better for this so you could have put more liquid in it but anyway well done keep the videos coming
