I have a 60 year old percolating coffee pot which my husband uses every morning. It’s in perfect condition and looks beautiful sitting on the counter when not in use. Things used to be built to last. I wish it was still like that. Don’t let people hate on your mixer ♥️
@MotherofWolves....you are so right. I have some old kitchen supplies that work just fine and sometimes BETTER than the deal they make nowadays!! They just don't make 'em like they used to that's for sure!
Ain't that the truth! Had a stove/oven that was still working after 40 years. Dishwasher died (water leakage on the floor but still running) at the 40 year mark. Fridge about 20 years.
Don't listen to the people that are saying you need a new mixer, if you have one that has been working for 10 years, use it till it breaks! Nice recipe kay!
True, but they made shit better in the seventies. Older appliances seem to have a much longer life than more modern ones. Nowadays they are cheap because they're not built to last, just with mass produced plastic Chinese parts... some people swear by fridges from the 1950s as being much more efficient and sturdy!
Hey Kay, I'm a confectioner from germany and I think I know what the problem was with your egg whites getting runny. You are supposed to start adding sugar right when you beginn beating it and continue adding it in small portions until it's done. Also try adding a pinch of salt, it also stibilizes the egg white!
Hi Kay, I found the recipe you used on BBC Good Food. Here are some tips, in case you do a redo video: you did not beat the egg whites enough. It should be STIFF peaks, not soft peaks. You are only supposed to blitz 1/3 of the strawberries to make the strawberry sauce. The rest should be cut up into pieces and folded into the whipped cream. The cream and sugar are supposed to be beaten together to make a whipped cream, not dumped in with the strawberry sauce. Good luck next time!
Love kay, no matter what her food turns out like she always says how delicious it is on the taste test .. shes one in a million ... never stop cooking kay 😊👍
Thanks kay. You and lee are wonderful people and bring some much needed wholesome content to this platform. Keep up the cooking and follow your dreams always
I still have a lot of my nan's cookware, it looks old but she invested a lot in it to buy professional hardware and it still works really well! If you look after it good equipment can last decades. Love your videos Kay, always enjoy watching you cook 😁
Another masterpiece of culinary deconstructivism Kay. Whereas most chefs would laboriously recreate the Eton Mess in its classic form, you have created an 'Eton Soup' with carbonised egg white shards as an amuse-bouche before the main strawberry laden public school treat. May your blender never falter.
You are honestly amazing to me kay. You never fail to make my day so much brighter, and make me feel so much more confident when I am cooking for myself, I really hope you are having a lovely time in all that you are doing
You really are a treasure, Kay! You are such a sweet lady and I can tell that you have a passion for cooking. Never stop cooking, even if some recipes are worse than others!
Hi Kay! I just want to say your videos have brought a ton of joy to my household, especially for me and my eldest daughter (she's 17 and normally hates pretty much everything, but if asked what she thinks of you, she'll straight up say, "I LOVE KAY!") She and I watch your videos together just as soon as one of us sees a new video has been uploaded. We adore you! (And I think you might be the only person on this whole planet that has more Iron Maiden t-shirts than I do. LOL) One thing though, my daughter and I have noticed over your last handful of videos that you seem less cheerful than normal or like you're not feeling well, and we'd just like to know if you're okay? We still enjoyed your latest videos a lot, but it just seems like you're a little down.. If you are, please know that there are people like my daughter and I, out here in the world, that think the world of you, and wish you nothing less than the greatest successes in life. From one Maiden fan to another, UP THE IRONS, KAY!!! :)
Thank you for this inspiration and recipe. I have been very enjoying to try and making new recipes and this one is really amazing. The way you present it also has some unique and artistic approaches. So tank you for taking the time to create a video for us to watch and get inspired. All the best to you :)
Hi Kay, this recipe looks really good, thank you for sharing it. It's my mum's birthday today I'll be sharing this video with her as we both watch your videos. Keep up the great meals!
The meringue is so badly burnt and so runny before being baked - it should be stiff peaked (non runny) and nice and white after being baked slowly at a fairly low temperature.
You have a 1970's Vintage Moulinex Combine Major 118, kitchen mixer. Over 50 years old isn’t that old for a mixer I suppose 😂. Thanks for assuring us over the strawberry stalks, on Kay’s cooking anything can happen 😂
@@cookiecazares5833 what has being Italian got to do with anything? Facts are not gibberish, no one can bring Kay down as she lives in her own blissful world.
I love kay. So real and down to earth. Her personality shines through. Love watching the videos. Please do more!!. I would like to see a video of you making a curry or a birthday cake😀xx
Kay, another recipe I am eager to endeavour into, this Eton mess is superior to the others I've seen, it looks like it carries a sublime taste with a subtle strawberry tartness combined with the sweetness of the cream. Kay I applaud you. Liked and shared.
Kay, would you consider making foraged mushroom ravioli in a white wine jus? By the way, my businesses have been doing really well recently so let me know if you want a brand new fully fitted kitchen for free. I can send some of my workmen over before the end of February if you like.
I believe it's a Moulinex Combine Major. From the 1970s! Might be just 10years new to Kay but it's quite a bit older than that. We don't make things that last that long these days! If it ain't broke... Still might need replacing 😁
No reason to get a new mixer if that one works just fine. ❤ I'm not sure if you over mixed it or not. It does take a few minutes of high speed mixing to get it to turn.
I'll admit I was thinking at first "Oh please let her think to remove those husks" And my faith was restored when she did. :D Some advice about the meringue... also try adding the sugar while the peaks are still soft instead of stiff. Once they're stiff, they can break down too easily from more beating.
Recipe for Delicious fruit blender Ice Cream. 1. Flavor: Frozen Strawberries, Raspberries, Blueberries, whatever Fruit flavor you want. 2. Dairy: Cream, Whole fat Milk frozen into Ice cubes. 3: Process: Add a 50/50 ratio of fruit and Milk ice cubes, as well as 2-4 Tablespoons of sugar. Add in a little heavy cream, blend, repeat till it's nice soft serve and Enjoy!
I would love to see you make a meatloaf! It is one of my favorite meals 🙂. Also, February 10th is my birthday. Seeing a new video from you so close to my birthday is a great gift I think. Thanks Kay!
I know there is nothing wrong with eating the green part of Strawberries, I'll eat fresh picked ones tops and all, but in a blender made me cringe. Then again I'm a Crazy one lol. P.S. Protip Kay, a small amount of Cream of tartar or Vinegar will help stabilize egg whites, also Dont use plastic bowls as they can hold onto a small amount of oil from previous cooking that will make your whites fall apart. It only takes a drop of yolk or oil to make perfect peaks dissolve in minutes. Keep on Keeping on Kay, Practice makes perfect!
Yes True. I learnt this to my cost years ago in a School cookery class. Just 1 tiny bit of yolk stopped my whites mixing. Goodbye to my meringue.! Needs to be whites mixed until they are stiff peaks. Serious comment I promise, they are done when you can hold the dish over your head and they don't fall out. It's true, I'm not winding you up!! You tried so hard here Kay, I'm genuinely impressed by that. Well donex
Just subscribed. Your genuine and keep cooking videos real. You make me bust out laughing with your comments. Love your dimples btw. Looking forward to your recipes lol
Hi Kay love the videos, this was great as per usual. I'd love to see you have a go at making a baked alaska, it's quite difficult but it'd be nice to see you have a go
Kay you should try this recipe of mine for white chocolate and cranberry cookies next! 100 gram white chocolate 100 gram dried cranberries 1 pinch of salt 1 tablespoon vanilla extract 100 gram white sugar 100 gram brown sugar 125 grams butter (room temperature) 1 egg 225 grams flower 1/2 teaspoon baking soda 1. Preheat the oven to 170 degrees 2. Mix the butter, egg, sugar, salt and vanilla extract. 3. When everything is mixed properly you can add flower and baking soda. 4. Chop the chocolate into small pieces and add it alongside the cranberries to the mixture. 5. Put bakingpaper on a tray. 6. Make balls of the dough and place them on the tray. Make sure to gently flatten them a bit. 7. Bake them for 15 minutes in the oven.
I find the older equipment last so much longer and frankly works better, my grandad gave me a Sencor SMW 5220 microwave when he went to Czech Republic in 1951 and it still loks and works like brand new from factory!
Eton mess is a right nice treat to have for pudding on a Sunday. You are right about refusing to get a new mixer and that lot. If there's nothing wrong with it then why bother to get another one? Waste not want not and all that. I had a good mixer that I had for over thirty years but it eventually broke when I used it to dislodge a stubborn stool that was stuck in my toilet. Fumbs up.
Kay, I've always wondered what Eton mess was. Looking forward to this. Stay well and stay warm. Cheers from Ontario 🇨🇦 Edit: I have a meringue recipe but you cook them overnight. You put them in a 200° oven then turn it off and voila, perfect meringues in the morning. I might give this a try but we don't have nice thick cream like you used. Your mixer is fine, it works; people need to calm down!
Great kooking Kay, tried this recipe at home the tiddlers went burserk for it! They couldn’t weight to dig in, even the hubbe loved it 😂 sending hugs and kisses! So sorry for you loss, Lee was my fav 😂❤
Kay just so you know, Icing sugar refers to finely powdered sugar. I believe you used "Royal Icing" which is also called fondant. one is a cooking ingredient and the other is a cake topping.
Royal icing is actually different from fondant. Fondant is the same as sugar paste, you roll it. Royal icing is made from eggs and icing sugar and you apply it to your cake with a spatula.
Actually even though you have egg cookies and not fluffy egg clouds it still looks good. It just has a crispy sweet wafer topping instead of sweet fluffy topping, and fresh strawberries, sugar and cream obviously is amazing. But yeah, there are reasons to certain things. Sugar pulls moisture out of whatever it's touching so too much sugar pulls out water faster than you can mix it back in, the eggs get loose, and all the bubbles rise out breaking your peaks. But hey, every mistake is an opportunity to learn, keep it up Kay I enjoy every video. Too many people hide mistakes and make excuses... but that steals the learning for all all of us... then we might make the same mistake and throw all the sugar in or whatever. Thank you Kay! You brightened up my day... now I need to take apart my walls to fix burst pipes =\
I know the recipes I have for meringues say turn off oven when you put them in. So they are in the oven drying out the same time the oven is cooling down. Well done on the strawberry part of the recipe 💜
personally, i like your mixer because of the way it stands up when not in use. Every mixer i ever had lays on its side dripping onto the counter. This Eton mess does look interesting and i shall have to look into its recipe. Thank you for sharing. PS, it was a relief to see that you properly hulled the strawberries.
My mixer's a Scovill/Hamilton Beach "Mixette" model 75-2, which came out in 1969, still works like a charm. So you TELL 'em Kay, you KEEP that mixer!! Hmm, it has a lifetime warranty... I wonder what they'd say if I called for service at this point?
Kay I absolutely love what you do, I hope you continue making more content because it makes me happy seeing a notification from you. Hope you're doing okay
I'm with you Kay on the mixer, if it works and you're happy with it then why throw it away? You make me smile Kay, every time without fail. Keep up the great work, absolute star!
I nearly had a heart attack when Kay just chucked whole strawberries into the blender because I legitimately didn’t know if she’d think to take the tops off them first.
Kay, you haven't overmixed the meringue mixture. When you add the sugar the mixture becomes runner but you must keep beating until it is thick and glossy and the peaks form again.
Hi Kay! Listen, me and my friend Will really enjoy your videos and we think you’re a really entertaining personality, We have a lot of fun watching you cook❤ keep on cooking Kay, we love you❤️
