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This is the most thorough technique I have ever seen You are a true artist Thanks

hello moechsner, thank you for the regular scone where the option of jam and creme is on the eater :) a nice raspberry with creme is forever nice for breakfast or afternoon time. el-

Brava! This is the kind of channel I was looking for. I study world cuisines on my own and I take a few lessons with local chefs on my days off to improve my French pastries and various dishes but I need to keep practicing and work on my plating skills ...😊Obrigada!

Is this the traditional Portuguese stew?

I love you 😘

Chef make more canape plz thank u

AMAZING

Maravilhosa.

Amo panquecas

Merci beaucoup a vous je vais me régaler miam miam ❤

A cuidar toda maravilla natural..es nuestro deber como humanos

I watched the video with 1.75x speed. Edit:I made this cake with %40fat quark. Wow , it is amazing. Just like the way I like! Thank you!

What is that cheese?

Amazing!!!

Que buena pinta,un abrazo 🤗🤗 haré esa receta

I prefer almond cream with apricots!

Olá! Só não gostei pq seu ovos em clara fica com os pontos pretinho da uma má impressão na sobremesa, não tinha a necessidade de colocar amido de milho nas claras, se irá cozinha no leite.

No sabía que el cuscus podía hacerse con harina de maíz. Cada cultura es un mundo.

Beautiful recipe ❤❤

Can we make it with frozen apricots? 😊

Just made this after watching this video and like 30 other recipes and came back to this one for Nasu Dengaku. Delicious, wow.. and that marinade can go on anything to add flavor, just superb. Thank you for such a well filmed and easy to follow technique driven recipe! I was craving eggplant and this was the best thing to make with it. Can't wait to cook more of your recipes, super excited!

Not finding readily how to print this recipe is somewhat frustrating. Can something be done about this?

Hi Marcia, very professionally prepared and baked cheesecake. Will try it asap. In your perspective does it make a difference to whisk the eggs , but not separated? You are a good lady, I saw that you have answered all comments received. Very commendable and thank you.

Ytube ads brought me here Watching from India..

Uauuuu, que delícia! Bem nutritivo 😊😊 Já estávamos com saudades dos vídeos!

Hummm.mm 😊

Everything you do is amazing in taste and elegance! ❤

Ça me semble délicieux ❤️

Beautiful cheese cake 🎉🎉🎉 thank for video 🙏🏻🙏🏻🙏🏻

This looks way too good to not make as soon as possible.

Very detailed video and easy to follow

U save my day..

Thanks sharing with us Great Recipe Love from pakistan like 32 ✅ Full watched ✅ share ✅ stay connected

I have this model too. The most popular models are made of simple lighweight alu there. They are typically Brazilian and not found elsewhere which is a great shame. I gave a couple as gifts to Algerian friend in N.France and she really appreciates its ease of use and how compact it is.

Moroccan couscous was during the reign of Andalusia and was brought by the king of Portugal and he loved it when Brazil was a colony and the Brazilian people learned couscous and learned to cook this delicacy this story . Couscous is of Moroccan origin, not Algerian

Such a boring video.

Please inform me as to where I can purchase the Mini steamer pot you used in your video. Thanks

❤️❤️❤️❤️❤️

Very nice, and very well prepared, congrat.

150g of goat cheese is 5 oz.......... that's alot of cheese for only 2 servings....... are you sure?

I tried the German cheesecake when I visited Berlin couple years ago. It is lighter than the US cheesecake and I just love it. I guess it is because quark cheese as opposed to Philadelphia cream cheese is used. Quark cheese is very difficult to find outside Germany. Is there any substitution? Such as Italian mascarpone; mixture of sour cream or yogurt with cream cheese?

Isso n sao Natas do Ceu é Doce da Avó

The original is Moroccan couscous 🇲🇦👑

What a lovely idea!!I would like to ask you what kind of oil did you use?And what do you mean by saying 'cold oil'?Do you put any ice in it?Thank you in advance, greetings from Greece!!

4:22 Should I wet my hand with olive oil or touch a Hairy McClary?

NON pas de crème ni de fleur dans la recette originale !!!

I just went def

Underrated

I made this cake the other day. I baked one in the morning and it was such a great success that I baked another one in the evening too. What a great recipe! Thank you so much. This is a perfect summer cake when there are nice ripe apricots available.

Great video! I recently picked up a mini pot and didn't know what it was. Now I have a whole new cuisine to try!