For years, cooking 6 evening meals for a family of 6 (I worked full time, yet cooked 4 nights incl Saturday & Sunday creating food for 6 evening meals) I'd minimise the "pots" and cooking paraphernalia to a minimum so I'd have less dishes to do. My now ex-wife demanded, "You cooked, you clean-up." The only night my ex had to prepare food was Friday night (when I tiedied loose ends at the office from the week that was); yet invariably when I arrived home, there was no food for me and her response was"if you wanted food, you should have been home at 5pm when the rest of us ate" (though typically she only made things like "instant noodles").
Great video Andy. Please do more budget friendly videos and some 15-20 minute dishes for week night cooking that only use one pan or an oven tray. The one thing I dislike about cooking is having to do all the dishes lol
The under the breath remarks. And Kitchen tips with Andy song. I spent a lot of time backing up this one because I laughed and missed something. Thanks for the Saturday morning entertainment.
This is what I love about cooking. You could eat a different dish every day of your life, and you still wouldn't try everything around the world, but returning to favourites is also so comforting.
Watching you trying grate the chili made me remember a tip i got from an indian friend 😂 Freeze your chilis! Since I got this tip i always have chilis in my freezer. You can grate them absolutely perfect, they arent losing their heat, they never go bad and the best thing is that you can use only the amount you need and throw the rest in the freezer again!
Regular viewer who cooks a lot of your more involved dishes but I love these simpler meals (that I'm more likely to make). Please make more of these!!!
As an Irishman just moved into Perth WA, I'm really really enjoying and appreciating your videos, Andy! Your honesty and transparency throughout your whole cooking process is refreshing, but still it's great to see you don't compromise on professionalism and offering better ideas on things that you might not take at the time. Also, your fun humour and mistakes etc (many times at your own expense) is so fun and inviting, helps to encourage us who feel much worse about our own cooking not as bad as we would otherwise! :D Interesting too to see how Aussie cuisine has been influenced by Asian cuisine too - much more than that which is seems to be in Europe. PS - Fettuccine Alfredo is my favorite recipe of yours - I really love pasta recipes!! Thanks Andy and best wishes :)
You've very easily become one of my favorite chefs to watch on TH-cam! Super genuine and very informative. I try to take notes every video, since my partner and I both work long hours, so we need quick and inexpensive meals more often than not. Keep doing what you do, it helps so much. ❤
Love that you are so down to earth; I really feel that you care and want to help people! Love your little antics as well!! Have a blessed day and a wonderful week!! xxoo
Years ago, I got stuck making the same 3 weeks worth of meals. Good, but it got boring. I finally remembered that to have interesting cooking I must buy ingredients that I didn’t buy last week. Your cooking has inspired me to put effort back to cooking for myself. And my cooking for guests has taken a leap in taste and texture. Thank you. Really.
Great content as ever chef. I also really appreciate you pointing out that we all have soap and you don’t need to be throwing plastic away when handling your dinner. I think too many cooking channels use those classic black latex gloves because they seemingly don’t want to just wash their hands!
Holy cow, Pasta e Fagioli is basically Sopa de Feijão from Brazil! I knew we had a lot of italian influence in the cuisine but never noticed how deep it goes!
Seeing Andy cry from cutting up unions really makes me wonder why I don't have that issue anymore. I can't remember the last time I cried from cutting unions.
Honestly I love the representation from Oceania! Plus there's something about a Kiwi accent that just makes the cooking seem so much more approachable, or maybe that's just your style. I feel like I could just hop in the kitchen and start throwing things together like you and have it come out semi-decent. I haven't done it yet, but I feel empowered! 😅
I love watching your videos. Your recipes are always on point, easy to follow and simple enough to cook at home. It also helps that you seem like a very friendly and humble guy! Keep doing that great stuff. Greetings from Andy from Germany 😊😊
So glad you’re making a sensible stand against the glove movement all too often seen in a certain country. Ps keep up the diverse and entertaining content. You’re killing it! You’ve fast become my fave youtube creator period, and the fact that you one of our home grown bloody beauties is even friggin better! #chefsofozstraya 💪🏼
Excellent, as always. Thank you, Andy and team. This vid I particularly like how one of the recipes has ingredients "easy to get", wherever you are in the world. For me, the Thai inspired one is not "easy to get" (although definitely not impossible) Then again, we don't have access to the most venomous red onions on the planet either so... 🤷♂
You're soooo relatable, Andy. I L♡VE the way you did a little dance while eating the tostada. Also the comment about the background noise and just leaving it in the video cuz, that's life ! ❤❤🌶🍅🌮🥩
past few years i've had to adapt my meals to being budget-conscious. occasionally i take advantage of any sales (t-bones, ribeyes, etc.) but everything i do is budget conscious now. i have a host of cheap meals up my sleeve but love learning new ones.
Hi Andy and the team, I truly appreciate your cooking and professionalism! I'm famous for not being able to follow a recipe from top to the bottom and always change the recipe! Yet, I made your lemon cake today and followed exactly how you thought us and it turned up amazing. Thank you.
Andy is just the best man. Always dropping gems - anything from fancy to quick meals and all while bringing us around the globe. Love all the awesome content!
Just tried recipe #3, but noticed I ran out of fish sauce. Substituted it with soy sauce and it tasted AMAZING :D. Thank you Andy for the banging vids.
Hey Andy, great video mate, a video for uni students with a similar cheap and easy to meal prep and reheats well in a microwave after a night at the pub I would love to see
There are some people who would substitute jalapeño for habanero…. if you think you cried with the onions… did you took the recipe from my grandma? This one of my favorite summer dishes. I’m going to try the other recipes for this summer. Thanks for your videos. They are a component of my mental hygiene.
nice! when I do these with corn tortillas, I really like some spicy refried beans spread on top of the shell. Pasta e Fagioli is kinda like a refrigerator use it up type dish. Bowtie pasta often takes pretty long if not in boiling water but that's just more flavor for the sauce. Rigatoni or macaroni will work obviously. added ground beef and pretty much a goulash!
Hi Andy.. A little tip.. While cutting onions, leave the root part, start from the other end. No more tears.. Onions start releasing their Tear gas😅, only after you cut down the root
These are great because they use mostly things I have in my pantry instead of making me buy a bunch of stuff I'll probably never purchase again. I always question tomatoes, though. Out of season, I find them to be ... flavorless vegetable jerky.
A nice trick I found a few years ago is if you place a wet/damp crumpled up wad of a paper towel on the area close to where you're cutting up an onion the moisture in it will draw the onion juice to that instead of the moisture in your eyes. Try it sometime
I know you said the last dish is Thai inspired but if you can find an Filipino brand of fish sauce Rufina, it’s the absolute best that can be found and while it is Filipino not Thai, or Chinese for that matter, it’s just better. If you’re talking of it with a Filipino, patis is Tagalog for fish sauce.
I made the beef dish. It easily feeds 6-8 adults. I don’t know what to do with all the leftovers and I’m not sure how well it will keep given it’s full of lettuce 🥬. It was bloody delish though, 10/10 would recommend.
Andy you're a legend mate...love your videos. Could you help us amateur cooks with a video like this around a particular ingredient...dried green lentils for example...some simple ideas for meals with store cupboard ingredients.
I find it cheaper to make Thai flavoured dishes with Mae Ploy curry pastes red/green/yellow/masserman wich ever floats your boat. The pastes are much cheaper to buy then the seperate ingredients to make the pastes and taste better, Mae Ploy brand is our personnel favourite, but Aroy-D also make good curry pastes and lastly i like Maesri as it comes in a can and is my final "oh my god" i need curry now paste. The pastes keep well in the fridge in there tubs or once you learn how much paste you like to use you can freeze it, using silicon icecube moulds or similar. may i suggest poaching pork in lard for mexican flavoured dishes. I like to use the lard later for a seasoned roux or for further southern/central amaerica dishes. thanks for the recipes, take care, God bless one and all.
Hi Andy! I enjoy your videos and recipes a lot! I just wanted to point out that in the video description, the links for the fagioli and meatball salad are swapped.
FYI when Chef Andy said to use small pasta, make sure it's small and flat like the bowties in this video. I used little dense twisties and they wouldn't cook fast enough.
Not sure where you’re based atm but 4AU$ per portion is pretty damn cheap when converted to USD or pounds, especially given Australia has fairly high food prices as it is (though lots of other countries are catching up there). I think only the tostadas were an exception, the other two meals are defo on the cheaper end.
Andy we (my wife and I) love your videos !! Made your lava cakes the other day , delicious !!! Can you please recommend pots and pans for at home cook?? Thanks legend.
I watched a YT yesterday where someone made a tostada (sans salad) adding grated cheese then wrapping it in a large flour tortilla, enclosing everything. She then toasted it on both sides in a pan before eating. Nothing fell out of that sucker!
Triple Yum on these recipes. Favorite for me also Tostada, then the salad followed by pasta fagiole'. Great video Andy and now off to market for my Tostada ingredients. 👍
Andy - have you ever done an equipment type video of all the kit you use? Moving to melbourne next month and starting from scratch in an apartment so want to just carry essential qualities
Love this Andy! Will definitely try the chicken meatball salad. Looking at the links though, it seems the pasta and meatball links are switched in the description (thought you want to know)
Also, even though the first meal is the "most expensive," the beef stock you get at the end does factor in to make other meals down the line cheaper (and better than with store bought stock), so that matters a lot.
My only comment regarding this video is that you definitely NEVER store tomatoes or basil in the fridge. Tomatoes loose their flavour and become watery and basil is temperature sensitive so it will get too cold, brown and die. Otherwise all the food looks amazing and will definitely try all of them.
The best temp for tomatoes is actually a wine cellar or wine refrigerator, somewhere between 55-70 F or 13-21 C. Not cold enough to damage the flavor, but cold enough to slow mold growth and over-ripening. Edit: though if you have more tomatoes than you can use before they go bad, canning, passata, or a big batch of tomato basil sauce can help keep them usable.
Andy please do more of these - especially stuff that can be batch cooked for families with kids!! ❤
Glad you enjoyed it and will definitely try to do more in the future!
@@andy_cooks big space out there for delicious and healthy but not boring meal prep for students as well!
Meal batching would be a great series
For years, cooking 6 evening meals for a family of 6 (I worked full time, yet cooked 4 nights incl Saturday & Sunday creating food for 6 evening meals) I'd minimise the "pots" and cooking paraphernalia to a minimum so I'd have less dishes to do. My now ex-wife demanded, "You cooked, you clean-up." The only night my ex had to prepare food was Friday night (when I tiedied loose ends at the office from the week that was); yet invariably when I arrived home, there was no food for me and her response was"if you wanted food, you should have been home at 5pm when the rest of us ate" (though typically she only made things like "instant noodles").
Great video Andy. Please do more budget friendly videos and some 15-20 minute dishes for week night cooking that only use one pan or an oven tray. The one thing I dislike about cooking is having to do all the dishes lol
The under the breath remarks. And Kitchen tips with Andy song. I spent a lot of time backing up this one because I laughed and missed something. Thanks for the Saturday morning entertainment.
haha glad you enjoyed it!
This is what I love about cooking. You could eat a different dish every day of your life, and you still wouldn't try everything around the world, but returning to favourites is also so comforting.
Absolutely!!
Here in Italy there are countless different versions of pasta e fagioli.
This one seems delicious.
Watching you trying grate the chili made me remember a tip i got from an indian friend 😂 Freeze your chilis! Since I got this tip i always have chilis in my freezer. You can grate them absolutely perfect, they arent losing their heat, they never go bad and the best thing is that you can use only the amount you need and throw the rest in the freezer again!
Regular viewer who cooks a lot of your more involved dishes but I love these simpler meals (that I'm more likely to make). Please make more of these!!!
As an Irishman just moved into Perth WA, I'm really really enjoying and appreciating your videos, Andy! Your honesty and transparency throughout your whole cooking process is refreshing, but still it's great to see you don't compromise on professionalism and offering better ideas on things that you might not take at the time.
Also, your fun humour and mistakes etc (many times at your own expense) is so fun and inviting, helps to encourage us who feel much worse about our own cooking not as bad as we would otherwise! :D Interesting too to see how Aussie cuisine has been influenced by Asian cuisine too - much more than that which is seems to be in Europe. PS - Fettuccine Alfredo is my favorite recipe of yours - I really love pasta recipes!!
Thanks Andy and best wishes :)
Thanks mate, I really appreciate it. And glad you're liking the videos!
Welcome to Perth! I've been here 15 years now and I love it. Hope you will too!
@@WrenFJ Very kind of you to say - thanks! :)
You've very easily become one of my favorite chefs to watch on TH-cam! Super genuine and very informative. I try to take notes every video, since my partner and I both work long hours, so we need quick and inexpensive meals more often than not. Keep doing what you do, it helps so much. ❤
perfect!
Love that you are so down to earth; I really feel that you care and want to help people! Love your little antics as well!!
Have a blessed day and a wonderful week!!
xxoo
Years ago, I got stuck making the same 3 weeks worth of meals. Good, but it got boring. I finally remembered that to have interesting cooking I must buy ingredients that I didn’t buy last week.
Your cooking has inspired me to put effort back to cooking for myself. And my cooking for guests has taken a leap in taste and texture.
Thank you. Really.
Too funny! I got into a rut of cooking (and freezing) the same few dishes even when I planned otherwise. My pantry is full of good intentions.
Please do more of these! With cost of living Skyrocketing in Australia we wll appreciate these!
Great content as ever chef. I also really appreciate you pointing out that we all have soap and you don’t need to be throwing plastic away when handling your dinner. I think too many cooking channels use those classic black latex gloves because they seemingly don’t want to just wash their hands!
Holy cow, Pasta e Fagioli is basically Sopa de Feijão from Brazil! I knew we had a lot of italian influence in the cuisine but never noticed how deep it goes!
Seeing Andy cry from cutting up unions really makes me wonder why I don't have that issue anymore. I can't remember the last time I cried from cutting unions.
Would love to see more of these videos, your demeanor is always so relaxed too, I feel like I'm being taught recipes by my dad
Andy, please try your hand at making Bobotie, a sweet curry dish from the Cape Malay community and loved throughout South Africa.
Would love you to cook my boneless chicken and creamy rice. With picked onions and diced cucumber. So warm and creamy and bright.
You should make Koshary, it’s called the peasants dish in Egypt. Super yummy, cheap easy to make and Vegan friendly 😊
Great for winter, thanks. Sometimes I
lose my cooking mojo. Doing lunches and dinners every day can be a chore
Honestly I love the representation from Oceania! Plus there's something about a Kiwi accent that just makes the cooking seem so much more approachable, or maybe that's just your style. I feel like I could just hop in the kitchen and start throwing things together like you and have it come out semi-decent.
I haven't done it yet, but I feel empowered! 😅
I love watching your videos. Your recipes are always on point, easy to follow and simple enough to cook at home.
It also helps that you seem like a very friendly and humble guy!
Keep doing that great stuff.
Greetings from Andy from Germany 😊😊
thanks for watching!
Love it! Good to show folks that good food doesn't have to break the bank.
Good stuff Andy, love your work. Good to see you reaffirming budget meals for families struggling with cost of living.
So glad you’re making a sensible stand against the glove movement all too often seen in a certain country.
Ps keep up the diverse and entertaining content. You’re killing it!
You’ve fast become my fave youtube creator period, and the fact that you one of our home grown bloody beauties is even friggin better!
#chefsofozstraya 💪🏼
"I'm not going to use gloves, because we have soap" - this might be one of my new favorite quotes.
With pasta fazool, I like the past very soft - around 15-20 mins. Makes it more like a soup/stew than a pasta dish
Excellent, as always. Thank you, Andy and team. This vid I particularly like how one of the recipes has ingredients "easy to get", wherever you are in the world. For me, the Thai inspired one is not "easy to get" (although definitely not impossible) Then again, we don't have access to the most venomous red onions on the planet either so... 🤷♂
When you cant see andys face behind what hes eating you know its good 😊
😂
It's the wiggle for me. You know it's good when there is a little happy dance.
The beans dish is great idea when I have leftover beans
It's a tasty one!
You're soooo relatable, Andy. I L♡VE the way you did a little dance while eating the tostada. Also the comment about the background noise and just leaving it in the video cuz, that's life ! ❤❤🌶🍅🌮🥩
Andy we can barely notice the background noise, especially if you aren’t pointing it out. Don’t worry about it.
Never heard anything even after he mentioned it
Man that all looked delicious Andy, Tostadas definitely looked best❤
past few years i've had to adapt my meals to being budget-conscious. occasionally i take advantage of any sales (t-bones, ribeyes, etc.) but everything i do is budget conscious now. i have a host of cheap meals up my sleeve but love learning new ones.
Hi Andy and the team,
I truly appreciate your cooking and professionalism!
I'm famous for not being able to follow a recipe from top to the bottom and always change the recipe!
Yet, I made your lemon cake today and followed exactly how you thought us and it
turned up amazing.
Thank you.
tasty...cooking 4 family and leftover is great
Andy is just the best man. Always dropping gems - anything from fancy to quick meals and all while bringing us around the globe. Love all the awesome content!
nice choice of food I Love your recipe for your. Cooking
im trying the Tostadas de salpicon today........hope mine turn out as good
Just tried recipe #3, but noticed I ran out of fish sauce. Substituted it with soy sauce and it tasted AMAZING :D. Thank you Andy for the banging vids.
Hi Andy. Your cooking is great mate. My son has a nut and egg allergy, is there anything you can reccomend?
Best chef on the Tube! thanks, Andy for the great food ideas. Love the economy meals and will be hitting the kitchen 😁
Hey Andy, great video mate, a video for uni students with a similar cheap and easy to meal prep and reheats well in a microwave after a night at the pub I would love to see
There are some people who would substitute jalapeño for habanero…. if you think you cried with the onions… did you took the recipe from my grandma? This one of my favorite summer dishes.
I’m going to try the other recipes for this summer. Thanks for your videos. They are a component of my mental hygiene.
nice! when I do these with corn tortillas, I really like some spicy refried beans spread on top of the shell. Pasta e Fagioli is kinda like a refrigerator use it up type dish. Bowtie pasta often takes pretty long if not in boiling water but that's just more flavor for the sauce. Rigatoni or macaroni will work obviously. added ground beef and pretty much a goulash!
Beautiful Andy
Kitchen tips with Andy 🎵🎶
Omg, that looked absolutely delicious. My favourites would be 1 & 2. Please do more of these 😊
Andy I was a wee bit rude on one of my comments because I was ignorant, I wish I had half the skills you have. And you do things to help people.
Some springs rolls are amazing in a Vietnamese noodle salad! And it's not super healthy but you can always add more dressing.
Hi Andy, do you have any recipe ideas for students on a budget, if so I think that would be a good video for a lot of your viewers
Definitely becoming one of my Favorite Cooking Channels! Great job Chef!
Hi Andy.. A little tip.. While cutting onions, leave the root part, start from the other end. No more tears.. Onions start releasing their Tear gas😅, only after you cut down the root
Try grate an onion and say that onions don't attack until the roots get cut 😂
These are great because they use mostly things I have in my pantry instead of making me buy a bunch of stuff I'll probably never purchase again. I always question tomatoes, though. Out of season, I find them to be ... flavorless vegetable jerky.
Tostadas de salpicon are soooooooo good.
Excellent-thank you Andy!
A nice trick I found a few years ago is if you place a wet/damp crumpled up wad of a paper towel on the area close to where you're cutting up an onion the moisture in it will draw the onion juice to that instead of the moisture in your eyes. Try it sometime
Love this style of video with multiple meal options! Helps for inspiration for the weekly at home menu :) from a fellow Kiwi living in Queensland 🩵
I know you said the last dish is Thai inspired but if you can find an Filipino brand of fish sauce Rufina, it’s the absolute best that can be found and while it is Filipino not Thai, or Chinese for that matter, it’s just better. If you’re talking of it with a Filipino, patis is Tagalog for fish sauce.
Apparently the stores in my area of the US call Borlotti beans "cranberry" beans.
Another great video, thanks!
I made the beef dish. It easily feeds 6-8 adults. I don’t know what to do with all the leftovers and I’m not sure how well it will keep given it’s full of lettuce 🥬. It was bloody delish though, 10/10 would recommend.
Andy you're a legend mate...love your videos.
Could you help us amateur cooks with a video like this around a particular ingredient...dried green lentils for example...some simple ideas for meals with store cupboard ingredients.
Wow, Andy! Loved watching you make these recipes! Thank you!
Most favoured international food started off as peasant food 👍
You should wash your lettuce and tomatoes too
I find it cheaper to make Thai flavoured dishes with Mae Ploy curry pastes red/green/yellow/masserman wich ever floats your boat. The pastes are much cheaper to buy then the seperate ingredients to make the pastes and taste better, Mae Ploy brand is our personnel favourite, but Aroy-D also make good curry pastes and lastly i like Maesri as it comes in a can and is my final "oh my god" i need curry now paste. The pastes keep well in the fridge in there tubs or once you learn how much paste you like to use you can freeze it, using silicon icecube moulds or similar.
may i suggest poaching pork in lard for mexican flavoured dishes. I like to use the lard later for a seasoned roux or for further southern/central amaerica dishes.
thanks for the recipes, take care, God bless one and all.
Yummy and delicious recipes thank you so much
Looking delicious. Thank you. Just a quick note, you have the pasta and thai chicken recipe links swapped.
Hi Andy! I enjoy your videos and recipes a lot! I just wanted to point out that in the video description, the links for the fagioli and meatball salad are swapped.
Gunna go with.....
Thai inspired salad (made with salad stuff 😂) for dinner tonight.
Thanks mate 👍
I’d love to see more of these!!
FYI when Chef Andy said to use small pasta, make sure it's small and flat like the bowties in this video. I used little dense twisties and they wouldn't cook fast enough.
Finally you have the Uncle title. Congrats uncle Andy 🎉
Even though these meals in my opinion aren‘t exactly „on a budget“, they are not too expensive either and look absolutely delicious 😋🥙
Not sure where you’re based atm but 4AU$ per portion is pretty damn cheap when converted to USD or pounds, especially given Australia has fairly high food prices as it is (though lots of other countries are catching up there). I think only the tostadas were an exception, the other two meals are defo on the cheaper end.
Every dish looks fantastic!
Andy, how do you keep your knives so sharp? Can you please do a video on maintaining your tools?
When cutting a spicy onion place a small fan on the same surface to blow the fumes away. No more tears!
Yummy dishes
Andy we (my wife and I) love your videos !! Made your lava cakes the other day , delicious !!! Can you please recommend pots and pans for at home cook?? Thanks legend.
Andy! Yes chef! as always everything looked delicious! Peace and ❤ to you and the team. 🙂😋😎
The 3rd one was deffo the best .
Cries in Canada
Really appreciate the inspiration
I watched a YT yesterday where someone made a tostada (sans salad) adding grated cheese then wrapping it in a large flour tortilla, enclosing everything. She then toasted it on both sides in a pan before eating. Nothing fell out of that sucker!
Triple Yum on these recipes. Favorite for me also Tostada, then the salad followed by pasta fagiole'. Great video Andy and now off to market for my Tostada ingredients. 👍
"I'm not going to use gloves because we have soap" THANK U someone had to say it 😂
excellent idea for a full series Andy.
I always dice onions last so I’m not crying during my prep cry😅
5:09 that still should be on the cover of food magazines
😂😂😂 бизнес копыта лижбы не откинуть от такой жизни лайк
Andy - have you ever done an equipment type video of all the kit you use? Moving to melbourne next month and starting from scratch in an apartment so want to just carry essential qualities
Love it
Thank God another video!! That was a long week, been looking forward to this!!
Amazing recipes as usual, thank you Andy! ❤
Love this Andy! Will definitely try the chicken meatball salad. Looking at the links though, it seems the pasta and meatball links are switched in the description (thought you want to know)
Also, even though the first meal is the "most expensive," the beef stock you get at the end does factor in to make other meals down the line cheaper (and better than with store bought stock), so that matters a lot.
Thanks!
My only comment regarding this video is that you definitely NEVER store tomatoes or basil in the fridge. Tomatoes loose their flavour and become watery and basil is temperature sensitive so it will get too cold, brown and die. Otherwise all the food looks amazing and will definitely try all of them.
The best temp for tomatoes is actually a wine cellar or wine refrigerator, somewhere between 55-70 F or 13-21 C. Not cold enough to damage the flavor, but cold enough to slow mold growth and over-ripening.
Edit: though if you have more tomatoes than you can use before they go bad, canning, passata, or a big batch of tomato basil sauce can help keep them usable.
My favourite time of the week 🙌🏻
Great work Andy 👍 It's vermi-chelli by the way 🙂
I would definitely make this. Thank you for the recipes!
Looking forward to seeing the new set!