Please stop adding vegetable ice cubes to your cooking. Thaw them out first and drain the extra water. You need to give the meal a chance to thicken before adding more flour. Plus it is easier adding the flour after it has been moistened with stock that way you won't get clumps of flour in the gravy. There is raw flour still in the dish. You haven't cooked it out properly. if you properly salt your pasta water your spaghetti will have flavour.
Helpful hint for ya - To keep your pasta from boiling over, don't put a lid on it, and instead of a lid, just put a wooden spoon across the top of the spaghetti pan. The spoon will break the surface tension and the pasta will not boil over! It works like a charm every time! Enjoy!
@@JMcKey21 It stops the boil over, but the sauce won't stick to the pasta as well if you do that. Ask any Italian. It's forbidden in a lot of restaurants.
We had an abundance of green bell peppers 🫑 from our garden this Summer and I remembered you freeze your vegetables. So I cut them up and froze them in individual freezer bags . Now every time I use a bag I think of you!👍🏻
Please please please let daz help you he never try’s to be mean to anyone he just giving you some good suggestions because he’s a bit concerned about how you cook ❤
Hi Kay! I would like to suggest a recipe for your channel! I believe many of your viewers will appreciate this health and fitness recipe! ‘Gym Meal’ Ingredients; 1 small tin of tuna 100g of plain Greek yogurt 2 large eggs Instructions: 1, Crack both eggs into a bowl and whisk with a fork. 2, Empty contents into a preheated pan with oil. 3, Cook on a high heat. 4, When cooked through, add the Greek yogurt and stir. 5, Add the tuna and stir. Allow the mixture to warm through. 6, Serve in a bowl and watch your gainz!
may be better to defrost the onions and peppers since you are adding high amount of water to the oil. oil and water does not mix. if the oil is to fry the things in the pan. but the water stops this turn it down not off the pan. how is gravy tap water i am worried about your water colour. the gravy needs time to thicken up over some time. 1 or 2 spoons of cornflour would thicken up the gravy.
You can cook with extra virgin olive oil, but its more expensive than just virgin oil. That was not broth it was gravy. You didn't need the flour to thicken it.
Pasta and gravy, classic Italian recipe. Also I don’t understand why she goes to the trouble of buying fresh stuff, cutting it up and freezing it?! But if she’s going to that effort why not do it with garlic instead of using that jarred shite?
you are correct vegetable oil is better for frying than extra virgin olive oil, however a bit of olive oil drizzled on top before serving would be lovely. both oils are good, just with different uses. thank you for the video!
I can be out in the rain for 5 minutes and my body will have a cold... But you can do cross contamination, e coli, salmonella, raw food and 9 years later you're still here with no symptoms... life really is a beach
Kay, if you're using frozen veggies. Drop them in the pan with no (H)oil. Let the water from the veggies evaporate first, then add (H)oil to fry them. After couple of minutes, add salteh and the peppier:)
Alright, love, I’ve got a nice, simple recipe for you-something you can’t really go wrong with, as long as you just follow the steps carefully. It’s one of those dishes that comes together beautifully when done with a bit of attention, but I’m sure you’ll handle it perfectly. Here’s what you’ll need: 4 fresh pork sausages (a good quality one will make all the difference, though I’m sure you know that) 200g eel fillets (plain, nothing too complicated-just make sure they’re fresh, it does help, doesn’t it?) 300g Brussels sprouts (fresh sprouts are always best, though I suppose you could use what you have) One tin of Branston pork and beans (Branston’s really the way to go, isn’t it? The flavour’s just right) Now, here’s how you’ll do it: 1. Start by preparing the Brussels sprouts. Trim the ends and halve them, then toss them with a little olive oil, salt, and pepper. Pop them into a hot oven at 200°C for 25 minutes. They should come out crispy on the edges and tender inside. I know some people struggle with sprouts, but I’m sure yours will turn out just fine if you keep an eye on them. 2. While those are roasting, pop the sausages into a frying pan over medium heat. Cook them slowly so they brown evenly all over. You don’t want to rush this part; good sausages really deserve a bit of time and care. I’m sure you already know that, though. 3. Now, let’s handle the eel. Slice it into even pieces and gently add them to the pan with the sausages, just before they’re done. The eel is delicate, so a gentle touch works best here. You wouldn’t want to overdo it-it’s such a simple ingredient, really, it doesn’t need much more than a careful eye. 4. Once the sausages and eel are cooked perfectly (and I’m sure they will be if you’ve followed along), add the roasted Brussels sprouts to the pan. Give everything a gentle mix so the flavours come together. It’s all about balance, after all-when things are done just right, they tend to complement each other, don’t they? 5. Finally, warm the Branston pork and beans in a small saucepan on the hob. It doesn’t take much, but doing it on the hob keeps the texture just right, which is worth the small extra effort, I think. You wouldn’t want the beans to be too soft or lose their flavour. 6. Serve it all up-sausages, eel, and sprouts on the plate, with the beans poured over. It’s quite a satisfying dish, and I’m sure it’ll all come together nicely for you. There you go, love. Simple, really, as long as everything’s done with a bit of attention to detail. I’m sure it’ll be absolutely delicious. After all, it’s usually the small touches that make all the difference, isn’t it?
Defrost all the very vegetables, you're just adding more water . Stand up when you are cooking , leaning over pans you will end up in hospital with sever burns .
hi kay, huge fan ive just become a member, heres a recipe for you: spam fried rice: - tin of spam - any sort of rice you want - soy sauce - veggies of your choice, i recommend sweetcorn and peppers - spices, salt and pepper to taste 1. cook off rice beforehand 2. fry off your spam and cut into pieces 3. add spam, rice, veggies, sauces and seasonings into a fry pan / wok (if you own one) and cook it off to be nice and warm 4. add any extra soy sauce and seasonings to your liking serve! :D
Sweet Kay, cooking pasta/spaghetti normally goes into boiling water, not water that slowly gets to boil - just saying. Love your channel, almost every time a 👍🏼 Putting in flour, be careful, it will suddenly thicken, one spoon, mixy mixy, wait 2 minutes and see if another is required. By the way, you can easily film from 3 feet away, from what you usually do - we will have a better view of your cooker, and still follow your directions sweetheart
CHICKEN GRAVY IS NOT CHICKEN BROTH. This is grim and all your content has been so lazy lately, even before you got a cold/COVID. Hope you feel better. I'm sure your tummy will be doing flips regardless.
Kay I've got a bit of a weird recipe that I used to make a lot. You cook some chicken noodles (cook, drain and then add the sachet) then you chuck them in a pan with 2 or 3 beaten eggs to make a noodle omelette. Can also add cheese as I know you're a cheese addict.
Hi Kay can you make this recipe :)) Take 2 slices of bread and toast them in 2ml of oil, then as it's cooking put 4 fish fingers on top and let them cook put it into a bowl and mush it down, then add a tin of tomatoes and mix. put into a dish and top with slices of potato and bake for an hour at 105 degrees Thank you :)
You don’t wanna make gravy spaghetti, Kay. You wanna make a biiiiiig sandwich. You wanna take a stack o’ bread, and a stack o’ salami, and then fold em together like a deck of cards.
Hi Kay & Lee ( Hi people, im back cooking again ) I really love the channel , I'd love if you came to Ireland too cook some traditional bacon and cabbage and beef/lamb stew, its an open invitation for you and Lee.. I think the gallery will be had , please consider it Greetings from Ireland 🇮🇪
I thought there was going to be a lot of juice, but adding that bag of flour really helped. Genius. Keep cooking!
😱
😂😂😂
Only Kay would eat plain pasta, and be surprised by the flavor
2:00 Mainstream “chefs” everywhere: Ice is for drinks, not recipes.
Kay: Hold my oofa doofa.
😂😂😂
Underrated comment. Bravo!
Hot oil and water what can go wrong
I just realised what my spaghetti’s been missing all these years. Clumps of flour. Thanks for the tip.
Please stop adding vegetable ice cubes to your cooking. Thaw them out first and drain the extra water. You need to give the meal a chance to thicken before adding more flour. Plus it is easier adding the flour after it has been moistened with stock that way you won't get clumps of flour in the gravy. There is raw flour still in the dish. You haven't cooked it out properly. if you properly salt your pasta water your spaghetti will have flavour.
Not necessarily. Thaw it first and the peppers would get soft and rubbery. I use fresh frozen chopped green peppers all the time.
Helpful hint for ya - To keep your pasta from boiling over, don't put a lid on it, and instead of a lid, just put a wooden spoon across the top of the spaghetti pan. The spoon will break the surface tension and the pasta will not boil over! It works like a charm every time! Enjoy!
She don't need your advice, she is a master chef, She been cooking for centuries, her skills is unmatched.
It's either her way or the wrong way.
A drop of olive oil works as well. Breaks the surface tension of water.
Works both ways lid or no lid as long is the pasta is boiling and gets drained so shut it
@@JMcKey21 It stops the boil over, but the sauce won't stick to the pasta as well if you do that. Ask any Italian. It's forbidden in a lot of restaurants.
Who lied and told her to quit using olive oil? 😭
“Before you ask it has been cooked” - can’t blame us for wanting to ask, kay x
We had an abundance of green bell peppers 🫑 from our garden this Summer and I remembered you freeze your vegetables. So I cut them up and froze them in individual freezer bags . Now every time I use a bag I think of you!👍🏻
my favorite cooking youtuber has posted, everything is good in the world now
Everything is in balance
I need day time sedation 😂😂😂😂
First taste test that left Kay speechless and flustered 😂😂😂🎉🎉
Never change Kay. You’re the best!
Please please please let daz help you he never try’s to be mean to anyone he just giving you some good suggestions because he’s a bit concerned about how you cook ❤
Hi Kay! I would like to suggest a recipe for your channel! I believe many of your viewers will appreciate this health and fitness recipe!
‘Gym Meal’
Ingredients;
1 small tin of tuna
100g of plain Greek yogurt
2 large eggs
Instructions:
1, Crack both eggs into a bowl and whisk with a fork.
2, Empty contents into a preheated pan with oil.
3, Cook on a high heat.
4, When cooked through, add the Greek yogurt and stir.
5, Add the tuna and stir. Allow the mixture to warm through.
6, Serve in a bowl and watch your gainz!
im just wondering about the prounounciation of some things? Honions, getti, salty etc
She got feedback early on that people like the funny words.
You know all the people I watch usually review your older videos, but what you’re cooking now looks pretty good now! ❤️
Anthony Worrall Thompson could not have hoped for a better chef to parade one of his pots. A good bit of free advertising!
may be better to defrost the onions and peppers since you are adding high amount of water to the oil. oil and water does not mix. if the oil is to fry the things in the pan. but the water stops this
turn it down not off the pan.
how is gravy tap water i am worried about your water colour.
the gravy needs time to thicken up over some time. 1 or 2 spoons of cornflour would thicken up the gravy.
I am interested as to where on earth Kay gets her ‘recipes’ from ! Gravy over peppers 😬
You can cook with extra virgin olive oil, but its more expensive than just virgin oil.
That was not broth it was gravy. You didn't need the flour to thicken it.
@11:03 best bit!!! 😂
😂😂😂😂
Was the ‘gravy’ meant to be stock????
Right on Kay, hope you're doing well.
Hope you're having a beautiful day, Kay. ❤
You should do a milksteak
Can’t beat a bit of sketti and meal Kay absolutely bostin
Didn't think you were going to stare at my soul like that Kay's! Scared the shit out of me. Thank you😮😅
you are such a sweet lady please never stop cooking i love you kay from kay’s cooking
4:47 atleast the cookers had a wash Kay. 😅
Pasta and gravy, classic Italian recipe.
Also I don’t understand why she goes to the trouble of buying fresh stuff, cutting it up and freezing it?! But if she’s going to that effort why not do it with garlic instead of using that jarred shite?
Spaghetti and gravy hmmm not something id try
Kay is my favorite tv chef ever, far more entertaining than Nigella or Ramsay
i think Kay is high in this video
What i like about her most is she doesnt fake anything.
Definitely on something
@amandawilson7412 she reminds me of my mum who takes antidepressants 🤷♀️
she’s definitely been on the wacky baccy for this one, spending her benefits wisely
you are correct vegetable oil is better for frying than extra virgin olive oil, however a bit of olive oil drizzled on top before serving would be lovely. both oils are good, just with different uses. thank you for the video!
That looked more like chicken gravy granules, not chicken broth.
I think maybe she thinks gravy and stock are the same thing 🤷♀️
I love your recipes you have inspired me to try them
R u alive
Hey Kay! You’re my favourite TH-cam channel! Please never stop posting love love love your cooking videos! From aus ❤
at least the lumps of flour were cooked
9:17 that is a 10 out of 10 for spergeti technice there kay
Hi,
I love your videos, I was wondering if you could do a tour of your kitchen to see your setup! Thank you!
Absolutely shite meal ,just normal for Kay 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
You’re not even trying anymore, that was straight cat sick.
Kay all day eating up her meals slipping on them banana peels
I can be out in the rain for 5 minutes and my body will have a cold... But you can do cross contamination, e coli, salmonella, raw food and 9 years later you're still here with no symptoms... life really is a beach
Sorry kay but those peppers damaged by freezing 🥶 them
Please do Moroccan pasta next
Spaghetti gravy granules and flour wow...what an appetizing meal🤮
What's happened to Lee? Have you eaten him?
Good riddance
Lovely one Kay! Does this recipe work if I use penne instead of spaghetti? I don't wanna mess it up.
Kay, if you're using frozen veggies. Drop them in the pan with no (H)oil. Let the water from the veggies evaporate first, then add (H)oil to fry them. After couple of minutes, add salteh and the peppier:)
Yup that is food
Alright, love, I’ve got a nice, simple recipe for you-something you can’t really go wrong with, as long as you just follow the steps carefully. It’s one of those dishes that comes together beautifully when done with a bit of attention, but I’m sure you’ll handle it perfectly.
Here’s what you’ll need:
4 fresh pork sausages (a good quality one will make all the difference, though I’m sure you know that)
200g eel fillets (plain, nothing too complicated-just make sure they’re fresh, it does help, doesn’t it?)
300g Brussels sprouts (fresh sprouts are always best, though I suppose you could use what you have)
One tin of Branston pork and beans (Branston’s really the way to go, isn’t it? The flavour’s just right)
Now, here’s how you’ll do it:
1. Start by preparing the Brussels sprouts. Trim the ends and halve them, then toss them with a little olive oil, salt, and pepper. Pop them into a hot oven at 200°C for 25 minutes. They should come out crispy on the edges and tender inside. I know some people struggle with sprouts, but I’m sure yours will turn out just fine if you keep an eye on them.
2. While those are roasting, pop the sausages into a frying pan over medium heat. Cook them slowly so they brown evenly all over. You don’t want to rush this part; good sausages really deserve a bit of time and care. I’m sure you already know that, though.
3. Now, let’s handle the eel. Slice it into even pieces and gently add them to the pan with the sausages, just before they’re done. The eel is delicate, so a gentle touch works best here. You wouldn’t want to overdo it-it’s such a simple ingredient, really, it doesn’t need much more than a careful eye.
4. Once the sausages and eel are cooked perfectly (and I’m sure they will be if you’ve followed along), add the roasted Brussels sprouts to the pan. Give everything a gentle mix so the flavours come together. It’s all about balance, after all-when things are done just right, they tend to complement each other, don’t they?
5. Finally, warm the Branston pork and beans in a small saucepan on the hob. It doesn’t take much, but doing it on the hob keeps the texture just right, which is worth the small extra effort, I think. You wouldn’t want the beans to be too soft or lose their flavour.
6. Serve it all up-sausages, eel, and sprouts on the plate, with the beans poured over. It’s quite a satisfying dish, and I’m sure it’ll all come together nicely for you.
There you go, love. Simple, really, as long as everything’s done with a bit of attention to detail. I’m sure it’ll be absolutely delicious. After all, it’s usually the small touches that make all the difference, isn’t it?
Defrost all the very vegetables, you're just adding more water . Stand up when you are cooking , leaning over pans you will end up in hospital with sever burns .
hi kay, huge fan ive just become a member, heres a recipe for you:
spam fried rice:
- tin of spam
- any sort of rice you want
- soy sauce
- veggies of your choice, i recommend sweetcorn and peppers
- spices, salt and pepper to taste
1. cook off rice beforehand
2. fry off your spam and cut into pieces
3. add spam, rice, veggies, sauces and seasonings into a fry pan / wok (if you own one) and cook it off to be nice and warm
4. add any extra soy sauce and seasonings to your liking
serve! :D
Sweet Kay, cooking pasta/spaghetti normally goes into boiling water, not water that slowly gets to boil - just saying.
Love your channel, almost every time a 👍🏼
Putting in flour, be careful, it will suddenly thicken, one spoon, mixy mixy, wait 2 minutes and see if another is required.
By the way, you can easily film from 3 feet away, from what you usually do - we will have a better view of your cooker, and still follow your directions sweetheart
Kay is back again. You keep it real and fun, and i love your content 🎉 please keep going and having a good time. Blessings ❤
Hi Kay I am still waiting for a Greek meal re-do! Would love to see you do this soon! You have done some great recipes recently
Looks delicious! Where is this recipe from?
lee shoud be looking after you kay
get that lazy teen ager off to job center
Try 30yo.
Yeah, he’s not been a teenager for a while 😂
Tell your son he’s getting a 29 year old toy boy because I’m coming to live with ya😂
This dish would give me the bathroom splatters.
❤
I can only imagine the smells in there 😅
CHICKEN GRAVY IS NOT CHICKEN BROTH.
This is grim and all your content has been so lazy lately, even before you got a cold/COVID.
Hope you feel better. I'm sure your tummy will be doing flips regardless.
So bad 🤮
We love you Kay! ❤
i really want kay to make the Party Cheese Salad
TOO NICE FOR WORDS 😭😭😭😭😭
Hey Kay! Love your videos!! Could you make steak and fries? :D
Nice one Kay!
I love you Kay and your recipes are so good keep up the good job!! ♥️
Kay I've got a bit of a weird recipe that I used to make a lot. You cook some chicken noodles (cook, drain and then add the sachet) then you chuck them in a pan with 2 or 3 beaten eggs to make a noodle omelette. Can also add cheese as I know you're a cheese addict.
Hi Kay, that was another great video! Please can you try making a Hot Water Crust Steak Pie - Charlie xx
The most deluded chef on TH-cam
Hi Kay can you make this recipe :))
Take 2 slices of bread and toast them in 2ml of oil, then as it's cooking put 4 fish fingers on top and let them cook
put it into a bowl and mush it down, then add a tin of tomatoes and mix. put into a dish and top with slices of potato and bake for an hour at 105 degrees
Thank you :)
Kay look at you with your outro's! You're smashing it now :D Good video :)
Hi kay could you please make a vegan sausage roll or onion curry with white rice on the side. Thanks
Is that f*cking ice in the pan 😂😂😂
You seemed to enjoy this recipe Kay will ya be cooking it again girl? 🤔
Onions and peppers look freezer burned.
Kay don’t listen to these clowns you’re sound as a pound lass 😘
Dont overdo it with the salty and peppier
amazing kay!!
❤
can you make a really big sandwich. like ever seen scooby doo? like that
You don’t wanna make gravy spaghetti, Kay. You wanna make a biiiiiig sandwich. You wanna take a stack o’ bread, and a stack o’ salami, and then fold em together like a deck of cards.
Glad the Jarlic is back
Love you kay 💓
Hi Kay & Lee ( Hi people, im back cooking again ) I really love the channel , I'd love if you came to Ireland too cook some traditional bacon and cabbage and beef/lamb stew, its an open invitation for you and Lee.. I think the gallery will be had , please consider it Greetings from Ireland 🇮🇪
Hiya! Thanks for the video & recipe! ❤
Love seeing you cook!
10:04 ahhh breaking the 4th wall kay 😂😊
What does jc back axel mean??!!
i love meal
Spahg hyettyi 😂
Hi Kay, lovely to see you cooking again. It looks great, I'm sure the end products will be too.
I love your passion
love you queen hope you’re well❤
Kay can you do a couscous dish
Jesus wept
Is she ok lol
You could off let the veg defrost a little bit