These recipes are brilliant, I gave this recipe a try last night with Tool's Lateralus album for the soundtrack. The anchovies were that necessary flavour note that adds the extra level. I served with potato cubes, ground pork medallions, and crumbled feta, all of which made for a surprisingly filling meal.
so i decided to make this gourmet spinch soup for my family , my dad said so far it is one of the best meals his eaten. it was so delicious it was elegant but yet comforting. i didnt have anchovies but it came out so well. cant wait to re-create more recipes 🙏😁
spinash is in promotion this week, so i tried this recipe with a total of 5kg of spinash to adjust to my own taste. I froze part of it for later! THanks chef Majk ;) That's a dish on a budget, amazing
I don't put it because I don't wanna you to just copy the recipe but cook and use your brain. I have a different style to teach to cook. Recipes will not teach you anything in long term.
This looks really great chef. Thanks for sharing… One quick question though, what can be a good alternative to fresh fennel? Having a hard time finding it :)
Crazy! I close my eyes and smell.... bouillabaisse! The anchovis are goging complete nuts... Very intresting. Next time i dont take feta but somekind of white wish. Any recommendations? Thx for this taste Majk!
Dear Majk, thank you so much for this recipe. I've made it for my family tonight and you should have seen the look on their faces after the first taste! ( and view of the presentation, although it did not look as nice as in your video 😄). I've changed some small details only because of temporary lack of a few ingredients, but that is what fun in the kitchen is all about, right?. We all had a lovely dinner ( and table conversation) thanks to you, so thank you so much!
hey chef i hope you doing well im so happy to wach your video and always learn something news i have a question chef can you plz tell me the seed you put on top the poach egg is a pop corn or what chef thanks a lot
I made it, almost recreated everything faithfully, and it was delicious! As a beginner cook, I feel really empowered by this. Like, it seems I actually look like I know what I'm doing! But I really don't, lol. I rewatched this video as many times until I understood each step. And despite that I still ran into problems! I had to look up a few different videos on how to poach an egg, I had to poach 3 eggs and wasted like a whole box of them before I got 3 reasonable-ish poached eggs. It's truly an adventure when you lack the skills to do something, and you need it *right now* :P Surprisingly, the easiest method for me was to put it in a cup with hot water, put it in the microwave and pray :') The kitchen was such a mess, I've never seen it in such a state, I was a bit shocked. Oh, and when it comes to knowing how much you exactly need of each ingredients, I noticed you can kinda eyeball how much you see in the video and think a bit of how much you want yourself and then just go for it. It'll be fiiinneee. At least, I hope it will be fine. Hope is an amazing emotion to have as a beginner cook, since I can't rely on my skills it's more or less the only thing I can rely on :D It was a beautiful experience and if I can do it, then so can you! Though if this is the first dish you're ever cooking, I do recommend to watch a Gordon Ramsay basic knife skills video on how to chop an onion and similar videos. But after that, you're all set to embark on this adventure! Thanks for making the video :)
Hi chef, beautiful work of art and thx you for sharing your technique of fine dinning cooking right at our own home. Any chance you can list all the ingredients on every video going forward? There some ingredients we’re not sure what they are and find ourselves scratching our head from time to time but still can’t figure out what it really is. For instance in this video I’m not sure the poached egg topping. Can you please tell us what it is. Big thx chef!
I'm gonna do this recipe, looks amazing. Just one question about the anchovies. I don't use them often and I have never added more than 1 or 2 fillets to my food. In the video I think you use them all, so my question is....Does the anchovy taste come out very strong in the soup? Thank you.
I use full package but in my amount, I felt them just a bit so don't be scare. And I like them personally a lot so I would put even 2 packages if I do it next time.
I made the soup today. It’s amazing. I don’t have buckwheat, instead I used pieces of nuts. But I personally don’t like Feta cheese it’s too salty. Are there any other alternative ingredients or should I put less feta cheese? 🤔
Would it keep well in the fridge for 48 hours? I made the soup itself. Thinking of preparing there other items in a couple days for a dinner coming up.
I am a PhD in food science. This is the smartest spinach soup on RU-vid if you want to keep a nice bright green color. First he cooks onions and after they are wilted he adds the cream. The cream neutralizes the acidic pH of the onions. If the spinach is added when the pH is acidic before the addition of cream, chlorophyll will go through pheophytinization to assume an olive brown color.
@@ChefMajk I compared many spinach soup videos, yours have the best color. Most cooks add spinach on the top of onions and keep roasting. This exposes spinach to low pH (acidic environment) from onions. Acidic environment together with high temperature negatively affect the color of chlorophyll. Cooking is such an innate skill of yours that you perform excellently even without thinking.
@@heavenlymilano I learned this technique in very good restaurant so that is maybe the reason my soup is better than some from the home cooks out there. And I am happy to share it with others
I tried this today and I love it. I miss one ingredient. That is the shimeji mushrooms. I used the Shiitake instead and it was fine. Since the feta is very ugly cheese in Serbia, it crossed my mind better to try with the mozzarella instead. Gonna try that next time. Thanks for sharing this recipe.
@@ChefMajk I know, same in Poland. Thankfuly I'm an artist, so I'm too poor to afford my new house :P Hope you'll enjoy your new flat and cannot wait to see new videos, as usual :)
fresh soups should be eaten when ready. learn to cook and eat instantly as the vitsmins and nutrients are available. the tastenis lost thr following. it is not like the curry thst tastes better after 3 days ok
