Toad in the hole (basically Yorkshire Pudding with sausages) can be tricky, so well done for trying this out. The secrets to a good Yorkshire pudding are; a very hot oven and a good baking tin, not stoneware dishes. Make the batter with water not milk, fresh eggs, plain flour, salt. Then you need to beat the mixture like a woman possessed (to get lots of air particles trapped.) After you’ve made the mix let it rest for 20 mins. Meanwhile you need to get the baking tin nice and hot and I suggest beef dripping for flavour to grease the tin. Then when you are ready to bake you whip out the tin from the oven, pour your mixture in (it should sizzle!) and get it straight into the very hot oven, then watch the magic happen - through a closed oven door. Do not open the door until it’s cooked. I have tried gluten free flour also and it wasn’t a success.
This is so close to the real deal I nearly shouted at the screen. Please have another go, but use roasting tins and put them in the oven with the oil or fat in until it is very, very hot and steaming - then pour the batter over and pop in the sausages. If your oil is hot (very!) your batter will be a thing of risen beauty!
Sorry Kirsten but Toad in the Hole is one of my favourite meals, my mum often cooked it for us as children but I have to say I loved the onion gravy you made to go with it, fantastic farm shop, we live in Staffordshire not too far away from Cheshire so I’m going to go and take a look, hopefully in better weather than you had, as usual you and Joerg just make the best videos, lots of love to you both xxxxxxxxxx😘❤️❤️❤️❤️❤️
@@Juanitajam no it doesn't taste like beer. It is sweet, fermented and naturally fizzy. A favourite drink for Australians who love ginger flavour. In times past our family made our own ginger beer From a mother fermentation It could get quite alcoholic and sometimes the bottles would explode to everyone s surprise. Bottles usually stored outside of the house.
Well done for trying a staple British dish as some have said it’s better in a tin and heat the fat until sizzling then pour the batter in it will rise and be light and crispy as you said perfect comfort food
Both of you look so beautiful like two dolls. Joerg is a little tired. Thank you for the sharing of this nice places. Kirsten the name is not favorable for the recipe agree with you 100% 😂❤️❤️👏🏻👏🏻👏🏻
I had to chuckle when Kirsten said, "Will we like it?" and Joerg pipes up with, "I will!!" HAHAHA I can't imagine Joerg trying anything that he didn't like! :) Loved this video. What a great spot. I would love to go for the weekend.
You two are such a lovely couple. I wish we were friends in real life. We have so many things in common. Your taste in fashion and decor is very much like mine. Your cooking always whets my appetite. Thanks so much for these videos!
@Jean Roughley Their videos are lovely, and they have made a lovely life for themselves. I'm single, and my lifestyle/dress/travels mirrors theirs also ❤
I imagine we all think of ourselves as their friends we love them so much ! They're my favorite bloggers . I have a strong connection to the UK via family . Their travels , fashion and decor taste and love and kindness for each other are so lovely and heartwarming . 💕🇨🇦
Enjoyed!! For dinner this evening l made home-made sausage rolls, mashed potatoes with brussel sprouts.😋 It's also a very wet ,windy ,cold day in Southern Ontario, so it was a perfect meal!😊🍁
What a wonderful farm shop!! So glad to see you both again enjoying yourselves and sharing your kitchen time. I look forward to your next video. Stay safe!❤🙏🍀
Never heard if it but knew Joerg would like it.. anything with sausage he seems to love! What a beautiful farm shop. Would love to go there one day. The flowers you got looked so pretty in the pitcher.. I loved pink tulips with blue flowers. Fun video.. Thank you Kirsten and Joerg as always!!!
My Mum was in boarding school and Yorkshire pudding was solid squares of grey goo. She married my Dad, and wanted to cook his favourite Roast beef and Yorkshire pudding! She asked his Mum how and followed her recipe, a disaster, she threw it in the bin! Dad was disappointed but while clearing up, found the Yorkshire pudding in the bin! It looked perfect to him! Mum said it was puffed up, browned and not gooy. Yes, Grandma used, real eggs, whole milk and plain flour. Beat the eggs in to get bubbles. Added the milk and beat again. She onky used a wooden spoon but her arm was on turbo! Let the batter rest, the glutten developes and can stretch over the bubbles and solidify. You will see little bubbles coming to the surface of the batter. Can't remember if she beat it again just before pouring it into the tin. First, the tin is heated in a very hot oven so the oil or lard is smoking. When the batter is poured in, it sizzles like a pancake. The batter climbs the sides of the tin and the centre stretches between the walls. Precooking your sausages, simply done in the same tin, the oil will be hot and sausagey. Welsh dragon sausages wouldn't be traditional with the chillies, a good flavoured and textured pork sausage would be appropriate eg Cumberland, but not as a ring. It's a poor person's dish from the country side. Chickens were kept and a single pig lived on scraps in the sty. Once killed every part was used, except the squeak! Plenty of sausages. Can glutten free flour ever make good Yorkshires? Still looked better than mum's school dinners!
I haven’t had toad in the hole for years as I have been veggie for nearly 25 years. I will always call Brussels Sprouts rose cabbages from now on, makes them sound so much lovelier! A lovely relaxing film, thank you!
I think a lot of people realised you were cooking Toad-in-the-hole. This was such a staple when I was growing up in the 70s. Like many dishes of our childhood the very mention of them is often followed with ‘my mum made the best…’ The irony being I don’t remember my mum measuring a single ingredient and the tin she used was an old battered relic passed down from her mum! I only ever tried making this once! Lovely farm shop. The striped pasta reminded me of mint humbugs
I loved the farm shop! In fifty years living in UK I have never eaten toad in the hole. I will remedy this soon, as I have delicious Irish sausages in the freezer from a lovely little town in Ireland called Clonakilty. With Brexit and M&S food shops closing down, it is not possible for us to get English sausages anymore. However, it has been beneficial, to the once small butcher in Ireland, that I loved when I visited there, who has developed a great business, with now huge premises on the outskirt of town, exporting the excellent "bacon by the box" to the EU countries. I love and envy Joerg who loves his food, yet does not put on an ounce. Lovely to watch you both.
Looks really good you two! Enjoy your shopping trips and cooking adventures as always! Joerg is so honest that he loves his beer and food. Simple pleasures!💕🇨🇦
Or, frog-in-the-ditch! I finally found decent British bangers here in North Carolina, but they are HUGE, weighing in at 6oz/170g each. Kirsten and Joerg, thank you for sharing.
Cook the sausages in the roasting tins with plenty of oil. When they’re half cooked you tip the batter in (the oil has to be very hot for Yorkshire pudding batter) and continue cooking until it has risen and browned.
The onion gravy definitely looked amazing! I would try this recipe. My Aunt was very British and she made delicious Yorkshire pudding with roast. I watched her make it so I think that I could do it . Maybe the gluten free flour made it not turn out as well. I loved watching you cook together! ❤️
You have made one of our favourite winter dishes Joerg. Brussels sprouts are perfect veg right through the winter season and not with most people for Christmas. We grow our own Brussels in the garden and have 20 plants arriving soon to plant out for the autumn harvest. Joerg we have a request for another truly British dish, this time a pudding called Spotted Dick, a suet sponge with currents very economic for the family and a very old recipe. All the best Paul and Alexis x
@@KirstenJoerg absolutely Brussels taste so different home grown vibrant and tasty and the crop keeps growing right through from November to March. Yes please do have a video on the pudding as like Joerg us men are great pudding and cake fans.
My family love Yorkshire puddings with our roast dinners. The secret is get the fat hot first in a Yorkshire pudding tin (the metal tin will get hotter than your dishes) I use plain flour and at least three eggs, I’ve not had much luck with gluten free flour either.
A lovely treat to wake up to this morning to see you two enjoying life. Its time to treat Joerg to an apron, a proper chefs apron:-) as he does such a great job with his cooking. Cant wait to see more videos in due course. Your home looks divine, as always. xx
Once again, another great outing with the two of you, I loved Farm Shopping!! Cooking with you is always fun! Toad in the Hole? Kirsten, you were so funny about the name 😂 Thank you for such a great time!! Pat from FL.🇺🇸
I’m a bit late to comment but toad in the whole is classic mid week winter dish. My Gran who was the school cook in the 40’s and 50’s always used to say use self raising flour and a good dash of pepper and salt and if you fancy a few herbs. I use gluten-free flour and I just bought some gluten-free baking powder in with it and along with fairly hot oil it seems to do the trick - enjoy. ( good gravy always a necessity too ! )
My husband and I enjoy watching your videos. They really are relaxing and we too are fans of books, antiques, country walks and visiting historic sites. Although in Oregon it's not terribly old.🙂 Thank you for making our days a little brighter.
Rose cabbage is such a lovely name for Brussel sprouts. Another enjoyable video. Loved the farm shop. Aren't we so blessed to have such wonderful produce. I certainly thank the Lord for His mercies. I thankyou also.
Looks very tasty. Love the shopping trips. Those estate markets have such nice produce. Joerg is a great cook. Thank you, Kirsten and Joerg for another great video.😊👋🏼💕
We usually cook them in the oven the sausages,then pour over the batter mix..on hot oil . But there’s different ways of doing it...thanks Kirsten joerg
@@KirstenJoerg The smoke point of sunflower oil is too low for this recipe (sorry, Mary Berry!). Try lard instead. In a tin, you should be able to get the lard hot enough that the batter sizzles as soon as you pour it on, without it smoking out the kitchen.
Oh my goodness!! It was so fun to watch you make the Toad in the hole!! I like how you put the script up to show what you were adding as well! The onion gravy looked delicious and surely added something to the casserole. That Farm Market had such gorgeous produce! But the best for me was when I saw several bottles of Brianna’s Salad Dressings on the shelf right before the black and white pasta.. we love those dressings.. and they’re made in Brenham, Texas.. here in USA! How fun! I hope you try some someday Kirsten and Joerg! Great video!☺️👏🏻
Thank you so much Marcia! The onion gravy was really good and the dish definitely needs it. Oh I need to check that again, how fun that you spotted the dressings.
My mother used to make this when I was a child a long tome ago. She would boil the sausage and remove the skins. Then she would slice the sausage into small rings and mix it through the batter: a slight variation on the recipe but she called it by the same name. Very filling on a cold day.
I make this in a tin that’s really for eclairs! Put the oil in first and heat it to hot, then put in the sausages for 10 minutes then pour over the batter when everything is really really hot. The batters rise up so they nearly hit the oven roof. Cheers!
British food and beverage names are quite creative! Toad in the Hole, Spotted Dick, Welsh Dragon, Old Peculiar! I think your meal looked wonderful, especially the onion gravy. Almost like a French Onion Soup! I would have gone completely crazy at The Barn Shop. So many exotic choices! And the fresh breads always look wonderful with their crunchy crusts. Thank you for your excellent vlog and adventurous spirits!💗
C'est toujours avec beaucoup de plaisir que je regarde vos vidéos. Surtout que pour celle-ci les sous titres sont en français. Génial !!!! Le plat à l'air très appétissant, et le bouquet de jacinthes et de tulipes égaye joliment votre repas. J'attends avec impatience votre prochaine vidéo. Prenez soin de vous. A bientôt.
The farm shop looks like such a pleasant place to shop! Your toad in the hole actually looked like a great meal for a cold day. I really love your tablecloth and flowers. A beautiful table setting makes any meal special.
Wish there were farm shops like that here…love the mugs with dogs on them..gooseberry jam,lemon curd,the veggies all look so fresh,Joerg loves his sausage rolls, I can almost smell h hyacinths…..I have cooked “Toad in the Hole” with sausages from a British butcher in a small nearby town,it tastes better with those types of sausages
As a Kiwi with an English Uncle 😊 I'm going to insist he makes Toad in the hole! His Yorkshire Puddings are to die for. Your mash looks Fantastic Kirsten 🤤
❤️Delightful, as always!! You’ve inspired me to make this dish! Did I mention that I’m not a very good cook? Yet, I carry on through my Mary Berry and Julia Child books with great optimism. As Cole says to his Dad when I begin a new recipe, “Hope does spring eternal with Mom.”😂 Thank you so much for the trips, inspiration, and joy!! ❤️❤️
That's a much nicer name for it :) In the UK we have pigs in blankets which are little sausages wrapped in bacon. Traditionally served alongside the turkey for Christmas Dinner.
Hmmm feeling like making toad in the hole tonight!! My trick is to cook the sausages, and when cooked and sizzling, whip them out and pour mix onto them and straight back into the oven, that way you make good use of sizzling sausage fat which is great for taste 😀😀😛
Toad in the Hole was one of my favourite dinners as a child.😋 That was an exceptional farm shop. We have nothing like that quite like that here in Canada Everything looked for good! May I say, you looked cute as a button in your shopping outfit, Kirsten, so put together - as always. ☺️
Hello lovely couple ! So Nice To see you again ! This farm is a delight ! Thank you very much for sharing with all of us your adventure ! Please take care and stay safe! Bisous from Alsace 😁🤗😘
Oooo im loving the farmshop , so many breads and things to choose from👍 I love Toad in the hole, it delicious! Proper comfort food😋 Again a beautifully made video, you both are so lovely xx
Good old boarding school food - basically sausages cooked in Yorkshire pudding batter. Filling on a winters day. Enjoyed the farm shop. Thank you. From Brisbane Australia.
You did well but really you need to pre cook the sausage in a tin with oil in s very hot oven, pour the batter over sizzling sausages without taking the tin too far away from the heat of the oven, put it back into the oven and you will get a better rise. Always use plain.flour. Try again one day like this and you will be pleasantly surprised. The farm shop looks excellent.
I had to giggle…Joerg and his love of sausage rolls!! That farm shop is devine! Thank you so much for filming it so beautifully 💕. I will definitely be making the toad in the hole recipe…. I love your cooking sessions. Take care. PS. I was surprised to see Bundaberg RootBeer …. Made not far from where I live in Brisbane.
What a wonderful place to shop. My Mother used to make "Stachelbeer" marmalade. Gooseberries are hard to find in western part of the U.S. You do a wonderful job with your videos. Thank you ❤👍
Kirsten, i fully agree with you about the toad.... however, the way you're expressing your feelings about the weird name of the dish is so funny. You made me laugh, really. Thank you for doing so.
Liebe Kirsten und Joerg..... Was für ein toller " Farm Shop", die Riesenauswahl an Lebensmitteln und Küchenutensilien. Schon alleine die vielen verschiedenen Marmeladen, da kommt man aus dem Staunen nicht mehr raus. Wirklich sehr schade, dass es bei uns solche großen Hofläden nicht gibt. Das Rezept ist sehr interessant, werde es bestimmt mal ausprobieren. Kirsten deine Fuchs - Bluse steht Dir sehr gut und immer wieder ein Hingucker. Das Wetter ist bei uns genauso bescheiden, Regen, Schnee und Wind, ich glaube jeder freut sich jetzt auf den Frühling. Liebe Grüße aus der Oberpfalz von Anneliese 😘🌷☀️
Vielen Dank liebe Anneliese! Oh ja, wir lieben die Hofläden hier, es gibt richtig ganz tolle, man kann zum Frühstücken oder Mittagessen hingehen, schon eine klasse Sache. Liebe Grüße von uns
I just soooo love watching your videos. You are a lovely couple I totally relax seeing what you get up to, you help me unwind after a busy day, Thank you and please don’t ever stop posting. 😻
I have had a think! You need to compensate for lack of gluten, so separate the egg and beat the white and yolk well in separate bowls like for a souffle, then fold in the flour until it is a smooth but fluffy batter. It might be worth a try! As others said heat oil first in a Hot oven then put in sausages to brown a little then put on the batter and cook until it is risen and brown and crunchie. Raising powder will not really work I have found, what get is a rather soggy waffle. Best of luck!
What a lovely farm shop, so well stocked with delicious food. I think you did quite well with your Toad in the Hole!! Not our favourite dish, but love the Yorkshire puddings with a roast on Sunday’s. Again thank you for sharing, it fairly cheered us up, after hearing all the bad news lately. Hope to see you soon. Alison & John xx
As others have said, this is like Yorkshire pudding with sausages. A similar and easy recipe is to take puff pastry , lay it out on sheet pan and put sausages down the center. I love that Joerg loves sausages any way you cook them. Mary Berry also has an excellent recipe with Brussels sprouts and peas, I'm sure it's in her Classic cook book. I really enjoy watching you two.
Welsh Dragon in a hole! 😆You two may not know what a "sanctuary" you are and what calm you both bring in a world turned upside down..especially here in Canada right now. Thank you for your channel, for sharing, and thank you for being you!
@@KirstenJoerg Hi Ihr Zwei 😍- ich muss unwillkürlich an die liebe Lauren/ "Lauren in Germany"😍 denken. Sie ist ja aus Wales und wird sich sicher riesig freuen; dass es die " Kröten im Loch"😄 mit den "Roten Drachen - Würsten" aus ihrer wunderschönen Heimat gab. / Zum Thema "spaßige Namen für Gerichte" in diesen weltweit heftigen Zeiten könnt' ich mir denken ; es wäre ein Heidenspaß 🤣für Euch und Eure Community weltweit; wenn Ihr z.B. mal "Nonnenfürzle"😂 backen würdet. ( Schwäbisches berühmtes Gebäck; herrliche Hintergrund- Story dazu 😂) Da ich ja gebürtig ganz aus der Nähe von Jörg's Heimatstadt stamme; bin ich sicher; er kennt sie. Bzw. natürlich seine Mama. Eine meiner größten Leidenschaften sind Backen& Kochen nach Rezepten vor 1935. 😍 (Falls ggf. ein altes Kloster- Rezept dazu gebraucht wird; sagt gern Bescheid. ) Danke für den so schönen Besuch in einem wirklich schönen "Land Market." Awwww- ein Traum. 😍 Gerne freue ich mich auf einen gelegentlichen weiteren Besuch dort; das eine oder andere englische Produkt im Regal wäre Ziel meines Interesses 😊 Liebe Grüße zu Euch, stay safe ✌😘
@@caleidoscope5555 Oh wie witzig, wir haben kürzlich auf unserem Kanal 'Fürzchen' (bei uns heißen sie so) gemacht, im Prinzip das gleiche wie Nonnenfürzle. Liebe Grüße
@@KirstenJoerg Waaaaas? Und ich weiß nichts davon?? 😋✌😄- und tschüßle, ich gang schtöbara 😄✌😋😍😘 Echt witzig; ich lach' mich kaputt; hatten wir den gleichen Gedanken 😂 Wir haben unsere ganze Kindheit in der Kirche beim Gedanken an das womöglich "gefährliche" Fürzle der Nonnen das Lachen unterdrückt; weil wir Kinder... nun... wir hatten Sonntags in der Kirche hinter den Nonnen zu sitzen 🤣- und eine von den Ministrantinnen oder auch unsere Nonnen😍 hatte immer für nach der Messe: " Nonnafürzle" gebacken. Wir hatten sehr, sehr liebe Nonnen im Dorf, die wir sehr liebten 😍 Hach.. Kinderzeit 😍 Ich liebe das Gebäck sehr
Loved watching you guys shop for your dinner and glad it was worth making! Toad in the Hole sounds like fun to make. I'll have to look into it! Thank you for sharing!
I chuckled so much when you were expressing your reservations about 'Toad in the Hole'. It reminded me of an old song about an exceptionally awful brother 'who made a real-life toad-in-the-hole '. There are all sorts of odd/yucky English dish names such as Spotted Dick, Dead Fly Pie and Wet Nellie. I'm not sure the English enjoy their own food!
Fun vlog. Fabulous Farm Shop. Britain has over 750 cheeses now.. really delicious types.. lovely to see so many different ones there. Toad in the Hole is a typical northern dish. So not something I ate growing up in SW England.. but I don't like Yorkshire puddings either (🙈) or pork, so I'm not off to a good start 😅. Same as Eccles Cakes.. I don't like those😅. But probably the "northerners" would not like our SW Laver which we eat like pàte with a bit of vinegar and salt on toast. The Welsh eat it as Laverbread. Laver full of Iron, so very healthy. Maybe try making traditional steak (+/- kidney) pie or shepherd's pie or stew with suet crust
I love this video so so much!!!! One suggestion, I replace the milk with beer, in the batter. It gives it a little more flavor and it becomes lighter. What a great gourmet shop, I would go crazy in there. I have to tell you, I just watched Hampstead, again on Netflix and when she buys the grey wool beret I always think of you! 💜💜💜💜
Thanks so much Tonya! Oh Joerg has to try it with beer (I just cannot stand the taste and do struggle) and regular flour when he makes it for himself, then the Yorkshire pudding should be absolutely perfect. Awww thanks so much, we love that film.x
Joerg is much better than me. When I go to the Farmer's Markets or the local butcher shop I am always tempted. I made a pot of ham, corn and potato chowder today. Sort of an almagam of my German and American roots.
20.30 h in Germany. Wir sitzen bereit für ein neues Video von euch 😀! Das ist ja dort wie im Schlaraffenland 😋. Die Produkte werden dort sehr schön und sortiert angeboten ( das Auge kauft mit 😜) Schön , euch nochmal beim Kochen zuzuschauen 👍🏻und Mary Berry hat oft wirklich gute Rezepte . Ich hab auch schon einige Gerichte gekocht 🤩. Liebe Grüße aus Köln von Regina und Jörg ! P.S. Schöne Tischdecke 😍
Hello Kirsten and Joerg I'm so glad I felt up to watching this because I haven't been to The Hollies for years and it has extended so much judging from this video ,that now we're going to have another visit , so thank you . It's on the way to our Daughter's home so we often pass it . It looks amazing now , so much more stock and lots of delicious treats for Joerg!!! I love Toad in the Hole and the name doesn't do it justice.I think you may be right about the lack of rise being due to the gluten free flour .Perhaps you could try a little baking powder if you ever try it again .Thank you for letting us join you in the kitchen .Enjoy the rest of the week. Love to you both xxx ❤
That was fun 👍 I just love touring these Farm Shops with you guys because it’s been so long since we were able to visit the UK from Canada 🇨🇦 The cooking segments are also great and for me and my hubby “anything that calls for onion gravy” is a “must try”. Take Care, and see you both again very soon 🥰 🥰
Hallo Kirsten und Jörg🥰Der Hofladen war toll, genau mein Geschmack, die schönen Sachen!!!!Diese hübschen Porzellan Becher und Teller, bei der großen Auswahl an Marmeladen wäre ich schwach geworden. Diese Kröte im Loch erinnert mich an ein deutsches Gericht: Würstchen im Schlafrock 🌭Kirsten, deine 👚 Bluse mit den Füchsen ist ganz bezaubernd , wunderschön 😊 Danke für diese schöne Führung durch diesen Hofladen und das kochen in eurer gemütlichen Küche.Liebe Grüße 🙋♀️🇩🇪🥰
Toad in the hole (basically Yorkshire Pudding with sausages) can be tricky, so well done for trying this out. The secrets to a good Yorkshire pudding are; a very hot oven and a good baking tin, not stoneware dishes. Make the batter with water not milk, fresh eggs, plain flour, salt. Then you need to beat the mixture like a woman possessed (to get lots of air particles trapped.) After you’ve made the mix let it rest for 20 mins. Meanwhile you need to get the baking tin nice and hot and I suggest beef dripping for flavour to grease the tin. Then when you are ready to bake you whip out the tin from the oven, pour your mixture in (it should sizzle!) and get it straight into the very hot oven, then watch the magic happen - through a closed oven door. Do not open the door until it’s cooked. I have tried gluten free flour also and it wasn’t a success.
Thanks for the tips😊
Mary Berry didn't explain very well in her book !
You have described my great great grandmothers recipe to a tea…I miss those Sunday roast dinners. Thank you for the memories
Yes, exactly! Also, use good old bangers instead of sausage that is too spicy. I love this dish!
I wanted to add butter, salt & pepper to add more flavour to the mash. However well done, not easy to cook a new recipe. 💕
This is so close to the real deal I nearly shouted at the screen. Please have another go, but use roasting tins and put them in the oven with the oil or fat in until it is very, very hot and steaming - then pour the batter over and pop in the sausages. If your oil is hot (very!) your batter will be a thing of risen beauty!
I agree , it’s all about the oil being very hot first , then the batter will rise beautifully 😊
Sorry Kirsten but Toad in the Hole is one of my favourite meals, my mum often cooked it for us as children but I have to say I loved the onion gravy you made to go with it, fantastic farm shop, we live in Staffordshire not too far away from Cheshire so I’m going to go and take a look, hopefully in better weather than you had, as usual you and Joerg just make the best videos, lots of love to you both xxxxxxxxxx😘❤️❤️❤️❤️❤️
As an Aussie, I was pretty chuffed to see Joerg buy the Australian Bundaberg beer. I just love the ginger beer! 🇦🇺
@@Juanitajam no it doesn't taste like beer.
It is sweet, fermented and naturally fizzy.
A favourite drink for Australians who love ginger flavour.
In times past our family made our own ginger beer
From a mother fermentation
It could get quite alcoholic and sometimes the bottles would explode to everyone s surprise. Bottles usually stored outside of the house.
Well done for trying a staple British dish as some have said it’s better in a tin and heat the fat until sizzling then pour the batter in it will rise and be light and crispy as you said perfect comfort food
Both of you look so beautiful like two dolls. Joerg is a little tired. Thank you for the sharing of this nice places. Kirsten the name is not favorable for the recipe agree with you 100% 😂❤️❤️👏🏻👏🏻👏🏻
I had to chuckle when Kirsten said, "Will we like it?" and Joerg pipes up with, "I will!!" HAHAHA I can't imagine Joerg trying anything that he didn't like! :) Loved this video. What a great spot. I would love to go for the weekend.
I love watching you 2 cook together and enjoy a meal at your lovely table ! You both are so sweet ❤
Thanks so much!
You two are such a lovely couple. I wish we were friends in real life. We have so many things in common. Your taste in fashion and decor is very much like mine. Your cooking always whets my appetite. Thanks so much for these videos!
@Jean Roughley Their videos are lovely, and they have made a lovely life for themselves. I'm single, and my lifestyle/dress/travels mirrors theirs also ❤
I imagine we all think of ourselves as their friends we love them so much ! They're my favorite bloggers . I have a strong connection to the UK via family . Their travels , fashion and decor taste and love and kindness for each other are so lovely and heartwarming . 💕🇨🇦
Enjoyed!!
For dinner this evening l made home-made sausage rolls, mashed potatoes with brussel sprouts.😋 It's also a very wet ,windy ,cold day in Southern Ontario, so it was a perfect meal!😊🍁
What a wonderful farm shop!! So glad to see you both again enjoying yourselves and sharing your kitchen time. I look forward to your next video. Stay safe!❤🙏🍀
You are the sweetest couple I have ever seen, absolutely wonderful people!
Thanks so much!
You both have such a good sense of humor, you always make me smile. Thanks for lovely videos.
Never heard if it but knew Joerg would like it.. anything with sausage he seems to love! What a beautiful farm shop. Would love to go there one day. The flowers you got looked so pretty in the pitcher.. I loved pink tulips with blue flowers. Fun video.. Thank you Kirsten and Joerg as always!!!
My Mum was in boarding school and Yorkshire pudding was solid squares of grey goo. She married my Dad, and wanted to cook his favourite Roast beef and Yorkshire pudding! She asked his Mum how and followed her recipe, a disaster, she threw it in the bin! Dad was disappointed but while clearing up, found the Yorkshire pudding in the bin! It looked perfect to him! Mum said it was puffed up, browned and not gooy.
Yes, Grandma used, real eggs, whole milk and plain flour. Beat the eggs in to get bubbles. Added the milk and beat again. She onky used a wooden spoon but her arm was on turbo! Let the batter rest, the glutten developes and can stretch over the bubbles and solidify. You will see little bubbles coming to the surface of the batter. Can't remember if she beat it again just before pouring it into the tin.
First, the tin is heated in a very hot oven so the oil or lard is smoking. When the batter is poured in, it sizzles like a pancake. The batter climbs the sides of the tin and the centre stretches between the walls.
Precooking your sausages, simply done in the same tin, the oil will be hot and sausagey. Welsh dragon sausages wouldn't be traditional with the chillies, a good flavoured and textured pork sausage would be appropriate eg Cumberland, but not as a ring.
It's a poor person's dish from the country side. Chickens were kept and a single pig lived on scraps in the sty. Once killed every part was used, except the squeak! Plenty of sausages.
Can glutten free flour ever make good Yorkshires? Still looked better than mum's school dinners!
I haven’t had toad in the hole for years as I have been veggie for nearly 25 years. I will always call Brussels Sprouts rose cabbages from now on, makes them sound so much lovelier! A lovely relaxing film, thank you!
I think a lot of people realised you were cooking Toad-in-the-hole. This was such a staple when I was growing up in the 70s. Like many dishes of our childhood the very mention of them is often followed with ‘my mum made the best…’ The irony being I don’t remember my mum measuring a single ingredient and the tin she used was an old battered relic passed down from her mum! I only ever tried making this once!
Lovely farm shop. The striped pasta reminded me of mint humbugs
I always look forward to seeing you vlogs.
That makes us so happy, thank you!
I loved the farm shop! In fifty years living in UK I have never eaten toad in the hole. I will remedy this soon, as I have delicious Irish sausages in the freezer from a lovely little town in Ireland called Clonakilty. With Brexit and M&S food shops closing down, it is not possible for us to get English sausages anymore. However, it has been beneficial, to the once small butcher in Ireland, that I loved when I visited there, who has developed a great business, with now huge premises on the outskirt of town, exporting the excellent "bacon by the box" to the EU countries. I love and envy Joerg who loves his food, yet does not put on an ounce. Lovely to watch you both.
Great video as usual,loved the recipe. I will try it and hope it's as good.The rest of the video well,loved it very much.
Looks really good you two! Enjoy your shopping trips and cooking adventures as always! Joerg is so honest that he loves his beer and food. Simple pleasures!💕🇨🇦
Joerg loves his sausage rolls! Love to you both.That’s a lovely farm shop,thanks for taking us with you.x
Or, frog-in-the-ditch! I finally found decent British bangers here in North Carolina, but they are HUGE, weighing in at 6oz/170g each. Kirsten and Joerg, thank you for sharing.
Cook the sausages in the roasting tins with plenty of oil. When they’re half cooked you tip the batter in (the oil has to be very hot for Yorkshire pudding batter) and continue cooking until it has risen and browned.
The onion gravy definitely looked amazing! I would try this recipe. My Aunt was very British and she made delicious Yorkshire pudding with roast. I watched her make it so I think that I could do it . Maybe the gluten free flour made it not turn out as well. I loved watching you cook together! ❤️
You have made one of our favourite winter dishes Joerg. Brussels sprouts are perfect veg right through the winter season and not with most people for Christmas. We grow our own Brussels in the garden and have 20 plants arriving soon to plant out for the autumn harvest. Joerg we have a request for another truly British dish, this time a pudding called Spotted Dick, a suet sponge with currents very economic for the family and a very old recipe. All the best Paul and Alexis x
I love that you grow your own Brussels in the garden, they must be so good. Absolutely, we want to try Spotted Dick.
@@KirstenJoerg absolutely Brussels taste so different home grown vibrant and tasty and the crop keeps growing right through from November to March. Yes please do have a video on the pudding as like Joerg us men are great pudding and cake fans.
Spotted Dick that made me laugh. I love British food names and slang
My family love Yorkshire puddings with our roast dinners. The secret is get the fat hot first in a Yorkshire pudding tin (the metal tin will get hotter than your dishes) I use plain flour and at least three eggs, I’ve not had much luck with gluten free flour either.
Yes, we will get Yorkshire pudding tins for sure. Sadly have to use gluten free flour so this is the result but that’s fine.
A lovely treat to wake up to this morning to see you two enjoying life. Its time to treat Joerg to an apron, a proper chefs apron:-) as he does such a great job with his cooking. Cant wait to see more videos in due course. Your home looks divine, as always. xx
Once again, another great outing with the two of you, I loved Farm Shopping!! Cooking with you is always fun! Toad in the Hole? Kirsten, you were so funny about the name 😂 Thank you for such a great time!! Pat from FL.🇺🇸
I’m a bit late to comment but toad in the whole is classic mid week winter dish. My Gran who was the school cook in the 40’s and 50’s always used to say use self raising flour and a good dash of pepper and salt and if you fancy a few herbs. I use gluten-free flour and I just bought some gluten-free baking powder in with it and along with fairly hot oil it seems to do the trick - enjoy. ( good gravy always a necessity too ! )
Loved the recipe and I am going to try a ginger beer.Thank 😋 you for a great video.
My husband and I enjoy watching your videos. They really are relaxing and we too are fans of books, antiques, country walks and visiting historic sites. Although in Oregon it's not terribly old.🙂 Thank you for making our days a little brighter.
Thanks so much!
Rose cabbage is such a lovely name for Brussel sprouts.
Another enjoyable video.
Loved the farm shop.
Aren't we so blessed to have such wonderful produce.
I certainly thank the Lord for His mercies.
I thankyou also.
What an amazing market! Love!
Looks very tasty. Love the shopping trips. Those estate markets have such nice produce. Joerg is a great cook. Thank you, Kirsten and Joerg for another great video.😊👋🏼💕
We usually cook them in the oven the sausages,then pour over the batter mix..on hot oil .
But there’s different ways of doing it...thanks Kirsten joerg
Yes, we did heat up the oil but not too much (for safety reasons if that makes sense).
@@KirstenJoerg The smoke point of sunflower oil is too low for this recipe (sorry, Mary Berry!). Try lard instead. In a tin, you should be able to get the lard hot enough that the batter sizzles as soon as you pour it on, without it smoking out the kitchen.
@@lizzieannethus8998 no not lard, OMG - it must be beef dripping
Gonna have to try that, thank you for including the recipe!
Hallo you two lovely people,what a shop makes me feel hungry just to watch the video,go on get your drinks have a rest,love from Ann Italy 🇮🇹🥰👍🤗
Oh my goodness!! It was so fun to watch you make the Toad in the hole!! I like how you put the script up to show what you were adding as well! The onion gravy looked delicious and surely added something to the casserole.
That Farm Market had such gorgeous produce! But the best for me was when I saw several bottles of Brianna’s Salad Dressings on the shelf right before the black and white pasta.. we love those dressings.. and they’re made in Brenham, Texas.. here in USA! How fun! I hope you try some someday Kirsten and Joerg! Great video!☺️👏🏻
Thank you so much Marcia! The onion gravy was really good and the dish definitely needs it. Oh I need to check that again, how fun that you spotted the dressings.
Looks good!! Name is interesting. I will try it with vegan or chicken sausage. Thanks for giving us a taste of British food!
My mother used to make this when I was a child a long tome ago. She would boil the sausage and remove the skins. Then she would slice the sausage into small rings and mix it through the batter: a slight variation on the recipe but she called it by the same name. Very filling on a cold day.
Gosh my mum made this alot when I was a kid loved it! 😍
Ich freue mich immer sie zu sehen was sie alles miteinander unternehmen. Ich bin immer mit Spannung dabei.Liebe Grüße
Oh das freut uns, vielen Dank und liebe Grüße
Loved the farm shop! Everything looked so fresh and yummy!
Well...that looked just YUMMY!!! What a nice vlog. Wish I could shop at that Farm Shop!!!
I make this in a tin that’s really for eclairs! Put the oil in first and heat it to hot, then put in the sausages for 10 minutes then pour over the batter when everything is really really hot. The batters rise up so they nearly hit the oven roof. Cheers!
Glad you like it it’s been a family meal for years xx
British food and beverage names are quite creative! Toad in the Hole, Spotted Dick, Welsh Dragon, Old Peculiar! I think your meal looked wonderful, especially the onion gravy. Almost like a French Onion Soup! I would have gone completely crazy at The Barn Shop. So many exotic choices! And the fresh breads always look wonderful with their crunchy crusts. Thank you for your excellent vlog and adventurous spirits!💗
C'est toujours avec beaucoup de plaisir que je regarde vos vidéos.
Surtout que pour celle-ci les sous titres sont en français.
Génial !!!!
Le plat à l'air très appétissant, et le bouquet de jacinthes et de tulipes égaye joliment votre repas.
J'attends avec impatience votre prochaine vidéo.
Prenez soin de vous.
A bientôt.
It‘s one of my favourite English dishes. My husband Andrew love ist too. Thank you for sharing your life in GB with is.
The farm shop looks like such a pleasant place to shop! Your toad in the hole actually looked
like a great meal for a cold day. I really love your tablecloth and flowers. A beautiful table setting
makes any meal special.
Oh my! That shop is Emma Bridgewater heaven! I love all the sausages, jams, and other foodie treasures.
I love these type of videos!
Very interesting dish! Joerg was funny, he was too excited to ask Kirsten about the taste!😁 Thanks Kirsten and Joerg for sharing the recipe!😊
Wish there were farm shops like that here…love the mugs with dogs on them..gooseberry jam,lemon curd,the veggies all look so fresh,Joerg loves his sausage rolls, I can almost smell h hyacinths…..I have cooked “Toad in the Hole” with sausages from a British butcher in a small nearby town,it tastes better with those types of sausages
Your table cloth is so pretty 🤩
Thank you!
As a Kiwi with an English Uncle 😊 I'm going to insist he makes Toad in the hole! His Yorkshire Puddings are to die for. Your mash looks Fantastic Kirsten 🤤
❤️Delightful, as always!! You’ve inspired me to make this dish! Did I mention that I’m not a very good cook? Yet, I carry on through my Mary Berry and Julia Child books with great optimism. As Cole says to his Dad when I begin a new recipe, “Hope does spring eternal with Mom.”😂 Thank you so much for the trips, inspiration, and joy!! ❤️❤️
Beautiful shop you found.
Love it when you cook new recipes.
In America we call it pigs in a blanket 😊
That's a much nicer name for it :) In the UK we have pigs in blankets which are little sausages wrapped in bacon. Traditionally served alongside the turkey for Christmas Dinner.
Kirsten, your so cute. "I'm still suspicious. " It looks wonderful, we also love Brussels sprouts.
Hmmm feeling like making toad in the hole tonight!!
My trick is to cook the sausages, and when cooked and sizzling, whip them out and pour mix onto them and straight back into the oven, that way you make good use of sizzling sausage fat which is great for taste 😀😀😛
Toad in the Hole was one of my favourite dinners as a child.😋
That was an exceptional farm shop. We have nothing like that quite like that here in Canada Everything looked for good!
May I say, you looked cute as a button in your shopping outfit, Kirsten, so put together - as always. ☺️
Hello lovely couple ! So Nice To see you again ! This farm is a delight ! Thank you very much for sharing with all of us your adventure ! Please take care and stay safe! Bisous from Alsace 😁🤗😘
Oooo im loving the farmshop , so many breads and things to choose from👍
I love Toad in the hole, it delicious!
Proper comfort food😋
Again a beautifully made video, you both are so lovely xx
Gonna try it tonight!
You two are such a beautiful couple!! Thank you for sharing your time with us.
Good old boarding school food - basically sausages cooked in Yorkshire pudding batter. Filling on a winters day. Enjoyed the farm shop. Thank you. From Brisbane Australia.
You did well but really you need to pre cook the sausage in a tin with oil in s very hot oven, pour the batter over sizzling sausages without taking the tin too far away from the heat of the oven, put it back into the oven and you will get a better rise. Always use plain.flour. Try again one day like this and you will be pleasantly surprised. The farm shop looks excellent.
I had to giggle…Joerg and his love of sausage rolls!! That farm shop is devine! Thank you so much for filming it so beautifully 💕. I will definitely be making the toad in the hole recipe…. I love your cooking sessions. Take care. PS. I was surprised to see Bundaberg RootBeer …. Made not far from where I live in Brisbane.
What a wonderful place to shop. My Mother used to make "Stachelbeer" marmalade. Gooseberries are hard to find in western part of the U.S. You do a wonderful job with your videos. Thank you ❤👍
Kirsten, i fully agree with you about the toad.... however, the way you're expressing your feelings about the weird name of the dish is so funny. You made me laugh, really. Thank you for doing so.
Liebe Kirsten und Joerg.....
Was für ein toller " Farm Shop", die Riesenauswahl an Lebensmitteln und Küchenutensilien. Schon alleine die vielen verschiedenen Marmeladen, da kommt man aus dem Staunen nicht mehr raus. Wirklich sehr schade, dass es bei uns solche großen Hofläden nicht gibt.
Das Rezept ist sehr interessant, werde es bestimmt mal ausprobieren.
Kirsten deine Fuchs - Bluse steht Dir sehr gut und immer wieder ein Hingucker.
Das Wetter ist bei uns genauso bescheiden, Regen, Schnee und Wind, ich glaube jeder freut sich jetzt auf den Frühling.
Liebe Grüße aus der Oberpfalz von Anneliese 😘🌷☀️
Vielen Dank liebe Anneliese! Oh ja, wir lieben die Hofläden hier, es gibt richtig ganz tolle, man kann zum Frühstücken oder Mittagessen hingehen, schon eine klasse Sache. Liebe Grüße von uns
I love. love, love you two
Thanks so much!
I just soooo love watching your videos. You are a lovely couple I totally relax seeing what you get up to, you help me unwind after a busy day, Thank you and please don’t ever stop posting. 😻
I have had a think! You need to compensate for lack of gluten, so separate the egg and beat the white and yolk well in separate bowls like for a souffle, then fold in the flour until it is a smooth but fluffy batter. It might be worth a try! As others said heat oil first in a Hot oven then put in sausages to brown a little then put on the batter and cook until it is risen and brown and crunchie. Raising powder will not really work I have found, what get is a rather soggy waffle. Best of luck!
What a lovely farm shop, so well stocked with delicious food. I think you did quite well with your Toad in the Hole!! Not our favourite dish, but love the Yorkshire puddings with a roast on Sunday’s. Again thank you for sharing, it fairly cheered us up, after hearing all the bad news lately. Hope to see you soon. Alison & John xx
As others have said, this is like Yorkshire pudding with sausages. A similar and easy recipe is to take puff pastry , lay it out on sheet pan and put sausages down the center. I love that Joerg loves sausages any way you cook them. Mary Berry also has an excellent recipe with Brussels sprouts and peas, I'm sure it's in her Classic cook book. I really enjoy watching you two.
Looks SUPER YUMMYto me!, 😊
Welsh Dragon in a hole! 😆You two may not know what a "sanctuary" you are and what calm you both bring in a world turned upside down..especially here in Canada right now. Thank you for your channel, for sharing, and thank you for being you!
Hahah yes exactly, it's Welsh Dragon in the Hole, perfect! Thank you so much, you're so kind!
@@KirstenJoerg Hi Ihr Zwei 😍- ich muss unwillkürlich an die liebe Lauren/ "Lauren in Germany"😍 denken. Sie ist ja aus Wales und wird sich sicher riesig freuen; dass es die " Kröten im Loch"😄 mit den "Roten Drachen - Würsten" aus ihrer wunderschönen Heimat gab. /
Zum Thema "spaßige Namen für Gerichte"
in diesen weltweit heftigen Zeiten könnt' ich mir denken ; es wäre ein Heidenspaß 🤣für Euch und Eure Community weltweit; wenn Ihr z.B. mal "Nonnenfürzle"😂 backen würdet. ( Schwäbisches berühmtes Gebäck; herrliche Hintergrund- Story dazu 😂) Da ich ja gebürtig ganz aus der Nähe von Jörg's Heimatstadt stamme; bin ich sicher; er kennt sie. Bzw. natürlich seine Mama.
Eine meiner größten Leidenschaften sind Backen& Kochen nach Rezepten vor 1935. 😍 (Falls ggf. ein altes Kloster- Rezept dazu gebraucht wird; sagt gern Bescheid. )
Danke für den so schönen Besuch in einem wirklich schönen "Land Market." Awwww- ein Traum. 😍 Gerne freue ich mich auf einen gelegentlichen weiteren Besuch dort; das eine oder andere englische Produkt im Regal wäre Ziel meines Interesses 😊 Liebe Grüße zu Euch, stay safe ✌😘
@@caleidoscope5555 Oh wie witzig, wir haben kürzlich auf unserem Kanal 'Fürzchen' (bei uns heißen sie so) gemacht, im Prinzip das gleiche wie Nonnenfürzle. Liebe Grüße
@@KirstenJoerg Waaaaas? Und ich weiß nichts davon?? 😋✌😄- und tschüßle, ich gang schtöbara 😄✌😋😍😘
Echt witzig; ich lach' mich kaputt; hatten wir den gleichen Gedanken 😂
Wir haben unsere ganze Kindheit in der Kirche beim Gedanken an das womöglich "gefährliche" Fürzle der Nonnen das Lachen unterdrückt; weil wir Kinder... nun... wir hatten Sonntags in der Kirche hinter den Nonnen zu sitzen 🤣-
und eine von den Ministrantinnen oder auch unsere Nonnen😍 hatte immer für nach der Messe: " Nonnafürzle" gebacken.
Wir hatten sehr, sehr liebe Nonnen im Dorf, die wir sehr liebten 😍 Hach.. Kinderzeit 😍 Ich liebe das Gebäck sehr
@@KirstenJoerg Liebe Kisten; ich finde es leider nicht. 🤔Könntest Du mir bitte den Namen des Videos nennen? 🥰 Tx😘
Loved watching you guys shop for your dinner and glad it was worth making! Toad in the Hole sounds like fun to make. I'll have to look into it! Thank you for sharing!
I chuckled so much when you were expressing your reservations about 'Toad in the Hole'. It reminded me of an old song about an exceptionally awful brother 'who made a real-life toad-in-the-hole '. There are all sorts of odd/yucky English dish names such as Spotted Dick, Dead Fly Pie and Wet Nellie. I'm not sure the English enjoy their own food!
I just love those kind of farm shops. It felt magical to be there, just imagining all the possibilities! Thanks for the share 🥰🙋
We do too, we just love the farm shops here.
Well done for having a go, mine never comes out the same but taste’s good never the less 😊
Love your adventures 💕
Hope you two are OK after the wild weather in the UK.
The farm shop looks amazing love how you love showing every thing ❤.
Fun vlog. Fabulous Farm Shop. Britain has over 750 cheeses now.. really delicious types.. lovely to see so many different ones there.
Toad in the Hole is a typical northern dish. So not something I ate growing up in SW England.. but I don't like Yorkshire puddings either (🙈) or pork, so I'm not off to a good start 😅. Same as Eccles Cakes.. I don't like those😅. But probably the "northerners" would not like our SW Laver which we eat like pàte with a bit of vinegar and salt on toast. The Welsh eat it as Laverbread. Laver full of Iron, so very healthy.
Maybe try making traditional steak (+/- kidney) pie or shepherd's pie or stew with suet crust
I love this video so so much!!!! One suggestion, I replace the milk with beer, in the batter. It gives it a little more flavor and it becomes lighter. What a great gourmet shop, I would go crazy in there. I have to tell you, I just watched Hampstead, again on Netflix and when she buys the grey wool beret I always think of you! 💜💜💜💜
Thanks so much Tonya! Oh Joerg has to try it with beer (I just cannot stand the taste and do struggle) and regular flour when he makes it for himself, then the Yorkshire pudding should be absolutely perfect. Awww thanks so much, we love that film.x
Joerg is much better than me. When I go to the Farmer's Markets or the local butcher shop I am always tempted.
I made a pot of ham, corn and potato chowder today. Sort of an almagam of my German and American roots.
That was a lovely shop, thank you both for taking us along!
20.30 h in Germany. Wir sitzen bereit für ein neues Video von euch 😀!
Das ist ja dort wie im Schlaraffenland 😋. Die Produkte werden dort sehr schön und sortiert angeboten ( das Auge kauft mit 😜) Schön , euch nochmal beim Kochen zuzuschauen 👍🏻und Mary Berry hat oft wirklich gute Rezepte . Ich hab auch schon einige Gerichte gekocht 🤩. Liebe Grüße aus Köln von Regina und Jörg !
P.S. Schöne Tischdecke 😍
Oh das ist total lieb von euch, dankeschön! Ja, der Farmshop ist super, sehr toll betrieben. Ganz liebe Grüße
@@KirstenJoerg ❤️
Hello Kirsten and Joerg I'm so glad I felt up to watching this because I haven't been to The Hollies for years and it has extended so much judging from this video ,that now we're going to have another visit , so thank you . It's on the way to our Daughter's home so we often pass it . It looks amazing now , so much more stock and lots of delicious treats for Joerg!!!
I love Toad in the Hole and the name doesn't do it justice.I think you may be right about the lack of rise being due to the gluten free flour .Perhaps you could try a little baking powder if you ever try it again .Thank you for letting us join you in the kitchen .Enjoy the rest of the week. Love to you both xxx ❤
I am from Germany and I enjoy your broadcast.
What a gorgeous farm store and filled with so many goodies!!
The food looks delicious, I agree with you Kirsten about the name toad in a hole, sounds weird! I'm glad Jourg liked it!
Love toad in the hole you did a good job:) I love eating and making this dish. God Bless
All those fresh breads and crossiants! Hello from America!💖
That was fun 👍 I just love touring these Farm Shops with you guys because it’s been so long since we were able to visit the UK from Canada 🇨🇦 The cooking segments are also great and for me and my hubby “anything that calls for onion gravy” is a “must try”. Take Care, and see you both again very soon 🥰 🥰
That market is amazing! Everything looks so fresh and beautiful!
Is there anything Joerg can’t do? (Lucky you, Kirsten!). That farm shop was awesome!!
Hallo Kirsten und Jörg🥰Der Hofladen war toll, genau mein Geschmack, die schönen Sachen!!!!Diese hübschen
Porzellan Becher und Teller, bei der großen Auswahl an Marmeladen wäre ich schwach geworden. Diese Kröte im Loch erinnert mich an ein deutsches Gericht: Würstchen im Schlafrock 🌭Kirsten, deine 👚 Bluse mit den Füchsen ist ganz bezaubernd , wunderschön 😊 Danke für diese schöne Führung durch diesen Hofladen und das kochen in eurer gemütlichen Küche.Liebe Grüße 🙋♀️🇩🇪🥰
Der Laden ist richtig toll und dann gleich am Anfang das schöne Geschirr von Emma Bridgewater, herrlich. Ganz liebe Grüße