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The veges didn't look cooked

Ah life in Portugal... Where are you guys originally from?

Love it thank you Hun 💙💙

I've had some pretty good Francesinhas in Porto. Hard to tell without tasting, but that one looks pretty good. I love your accent! The camera man is a very lucky guy! You don't happen to have a twin sister, do you? 😅

I need cilantro!

Mmmmm

Lisbon style Binas is the origonal one. To be true, its iIS not LISBON style, as it is a Vendas Novas original recipie (en.wikipedia.org/wiki/Bifana ).

Porto is a winner big time!

Wonderful video thanks …just curious to know in terms of texture surely boiling such thin slices of pork would make it dry ? It’s quite a lean meat …unless one uses shoulder cuts. Im looking for inspiration to cook on the flame for street food , economical and succulent prego rolls.?

Its not from alentejo! From Oporto

Cumin instead of cinnamon. 😋

I know what I’m making for dinner tomorrow night.

Very nice, just came across your Chanel , I was born in Madeira but live in Australia since the age of 5 but I know where my heart is when it comes to food,especially food from home

Thank you honey I hope my carbonara comes out as good as yours

Blending the sauce is not required and please keep the cinammon in the flask unless you are eating a pastel de nata or leite creme (creme brulee).

They've changed the recipe to ginger salsa and You're out of date

The Best Cataplana . I Love It

Well done

She completely ignored the egg

Amelia, please tell me what was your favorite and most exciting travel destination?!(except Portugal and Madeira because I was there) thx. 💋

Lisbon one for me!

what size is the cataplana pot you used?

Obrigado!!! Great Video!

I request coxinha and pao de deus gluten free. Also it would be cool if you did cooking retreats. 🎉❤

❤ Today is 18 June 2024 and Portugal is going to play their first game in the Euro 2024 against Czechia. I am Norwegian but I have married Portugal and to celebrate the Portugal national team I an cooking Bifanas tonight, the Lisboa way. Thanks for your recipe tips! Btw, must ask, your accent, is it Danish? Obrigado e até proxima! /Pål

Hi! We just came back from Portugal visiting Lisbon, Fatima, Cascais and Porto. We brought Portugal to Manila by preparing a Portuguese feast on Mother’s Day last Sunday. I followed your Bifanhas Porto recipe and my bifanhas were a huge hit. I also bought an assado de chourico pot and served 3 kinds of chouricos I bought them from Aperola do Bolhao. Obrigada!!!

Am from Madeira and live in Canada, awesome, que delícia ❤❤❤❤❤

I was looking for the recepie from the north. Thank you! You are the best.

I agree. She’s amazing in cooking ❤😊

This recipe is fabulous! Who would have thought it was keto!?! Thanks for sharing ❤😊

Bifanas from Lisboa and AÇORES!🇵🇹

Sorry to say but nothing worse than seing people that have no clue how to cook trying to give lessons to others you just teach bad havits and you dont use parmiagiano you use pecorino romano . U also dont heat your fry pan start with cold fry pan and dont add oil the fat will render. Also hou need pasta water more often than you dont. Allso thats original using whole eggs but modern version u use just egg yolk its richer. Also it has lots of fresh cracked pepper very important. Very simple dish but you really fu*cked it up . You can hire me for guidance and teach hou how to cook properley so you dont make basic cooking mistakes and you can learn proper cooking techniques being home cooked food and profesiknal cooked food big differance, wont charge you much iether haga

U dont use pancetta only if you cant find guanciale

You eed to burn the onion on a gas stove to give the proper flavour

You need full fat greek yoguort not just amy greek yogourt , it gives a richness that reduced fat will never give you this is very important, dong use apple cider vinegar in tatziki use lemon juice and lemon zest to give it acid to tatzike which is same as the vinegar but lemon juice. Usually served with chopped dill lots. Mint with tzazkiki served with lamb would be good or both

You need. To boil the Marinade for a at least 1 minute to kill the bacteria from pork and I suggest reduce the wine marinade in half to cook out the alcohol it's called a reduction sauce all your left is with flavour of the marinade

Im Imagining that's pork loin why would you boil a meat that meant to be fried or baked why would you Boil it it's going to come out extremely rubbery and tough you have weird cooking methods. Also I'm 98% sure you need to tenderize the pork loin with a mallet to tenderize and puncture the meat and for the marinade to Penetrate the meat for at least overnight to marinade then payed dry before frying so it frys and doesn't boil

Why you use salt for Marinade just draws out meat juice then when you marinade it, it will be a dry piece of meat never add salt to meat until just ready to cook it. From a proffesioal chef . Giving you cooking lessons

They both look so delicious 😋

Yum!!! We will try both when we go to Lisbon and Porto next month!!

Looks great! She’s referring to 180 degrees Celsius but that transfers to 350 degrees Fahrenheit baking time.

Muito bem I love it

I love it. I’m from Goa and we have somthing similar like this but I guess that comes from the Portuguese being there too. Yum

Porto!!!

Loved your creativity, Amelie! Next video I’m going to watch is how to make a coconut rice pudding! 🤤

Yeaaah! Soooo happy that Amelia returned to cooking vlogs!!! <3 I woud like to mention that the way Joen compliments Amelia and supports her with his words is so true and honest and I think the greatest way of assuring her of his delicatee love :) By the way I love the "everyday vlog" style you added to this episode ;)

Six pack in the fridge and dad bod on the couch hahahahaha fantastic! Always enjoy your cooking videos❤

Missed your cooking Amelia ❤

I like the doggie😍

Ok made fried version last night. I used pork tenderloin cut thin then pounded with a meat tenderizer and let marinade for 5-6 hrs. I fried up an onion then removed from pan and fried the meat. Meat once done was removed from pan then added the excess marinade to the pan and also added a small can of diced tomatoes w/green chiles and some hot sauce. Put all ingredients in the pan then made sandwiches using bulkie rolls with a dab of yellow mustard and dijon. IT WAS AWESOME!!! When I make again I will leave out the can of diced tomatoes didnt really add anything but terrific flavor with your marinade!!!