Mushroom Pasta Night! - Mary Berry Classic - Cooking Show
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Dive into culinary delights with our latest video featuring French Pistou Sauce, herb-infused pasta, creamy vegetable soup, and exquisite mushroom pasta recipes. Quick, tasty, and vibrant-perfect for any day!
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Join Mary Berry in a show that celebrates her timeless charm and effortless cooking style. Each episode dives into a unique style of dish, from traditional favorites to exciting new additions to your kitchen. Learn from Mary as she uses simple techniques, minimal ingredients, and her signature cheeky shortcuts to make delicious, fuss-free meals. Discover why Mary Berry remains a beloved figure in home cooking and an inspirational culinary icon.
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I adore you Mary Berry! Your recipes are superb! Thank you throughout the years … Blessings
I am a chef in New Zealand. I have given your cookbooks to young chefs and to my children.Love your 2:15 tasteful classics
Lovely to see alresford station,where my late uncle was once the station master xx
Mary Berry is a master cook.
I made the tarte tatin today, using all eating apples, and Aldi ready rolled puff pastry - it was delicious, but quite a lot of work!
My top tip is to make double the amount of caramel syrup. Oh and I don't have a round, deep, metal cake tin so I made it in an oblong, glass Pyrex dish. It worked out just fine, and was actually easy to release it when upturning onto a plate after it cooled, and easy to portion being an oblong tarte.
We had thick, whipped double cream (some had vanilla ice cream too), and it really was a big hit with everyone. I think Mary's idea of a mix of raw apple slices and cooked apple puree is genius, and works very well.
Very nice pasta, love it and the tarte tatin
Love you recipes
I was hoping to find a recipe for the mushroom pasta. I guess I will have to buy her cookbook.
Örülök , hogy vagy . elő ő gratula .
You're with Emmanuel you never dreamed that's why you're more of a sweet and better like fruit flies better than Buckingham.
I don’t think the crème fresh was too think look lovely to me, can’t please everyone it seem, thanks for the recipe
Creme fraiche was way too thick and went into a stodgy dry mass when a dded to the mushrooms..Very disappointing.......