Kay you might like pie crust if you stop kneading it. For shortcrust pastry just plop cold butter (from the fridge) with the dry ingredients and whizz it with your mixer til it looks like breadcrumbs. Then add the water and bring it together, should resemble playdoh. Then you rest it in the fridge, then roll it out. It doesn't need extra flour because of the butter. Never knead pie crust.
I love you Kay. I can see myself being a bit like you when I get older.. enjoys to cook, sense of humor, swears sometimes, doesn't gaf, has a dog, likes to cook for others, etc. Simple short and sweet ❤
Thank you Kay, my son and I enjoy watching your videos, thank you for showing lots of different recipes from around the world, enjoy your conversation you have with us all while cooking, best wishes from Us, New Zealand ❤
Hello Kay, as a long-time fan I would like to call myself an oofer doofer, I have watched every single one of your videos and love your channel. Have a nice day
Not bad Kay. Please season the pie filling, minimum salt & pepper - pepper won’t make it “hot” but will bring out flavour in the cooking process. You over worked the pastry so it’ll be hard & brittle, some of the butter wasn’t fully incorporated, use a food processor so your hands don’t have to work so hard. Frozen pastry is also very good, shortcrust for bottom & puff for the top id recommend. Blind bake the bottom crust to stop it being soggy (unless you like a soggy bottom, I am myself, quite partial) Fumbs up.
Seriously what’s the point? She’ll just continue doing her own nonsense anyway. Anyone who’s even only slightly interested in cooking and baking knows that the Kay pastry method is just going to be horrendous!
As a proud Brazilian, I can affirm that this recipe mirrors the exact method my great-grandmother used to prepare her Chicken Pie. It evokes cherished memories of my childhood-hours spent playing football with my friends in the vibrant favelas of Rio de Janeiro, followed by the delightful tradition of savoring my grandmother's pie after a spirited game. Warm regards, Tony Smith
Wow Kay I made this at a party and it was a HIT! Everyone loved it❤ Thanks for the recipe❤❤❤ Keep doing what your doing and you’ll get to 1 million in no time!
Hey Kay! Amazing cooking show you got! I was wondering if you could make this amazing dish called “Gyatt” the dish is awesome, it is something which ran in my family. This is the recipe: Ingredients: - 350g spaghetti - 150g pancetta or guanciale, diced - 3 large eggs - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - Fground black pepper - Salt - olive oil - Chopped fresh parsley (optional, for garnish) Instructions: 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. 2. While the spaghetti is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside. 3. In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a generous amount of freshly ground black pepper. 4. Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and return it to the pot. 5. Immediately add the cooked pancetta or guanciale mixture to the pot with the hot spaghetti. Toss to combine, allowing the residual heat to cook the garlic slightly. 6. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously to coat the pasta evenly. The heat from the spaghetti will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency. 7. Taste and adjust seasoning with salt and more black pepper if needed. 8. Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy! Note: I would really love if you did one on it, my grandparents would be so proud to see it get popular!
@@Joseph-mm4zuthats not true!!! he needz some chicken from over see, the brzil cickn is feeded with amazonian corn!! That means a different type of taste.
Kay, I hope you're doing well! I have seen you grow so much in your cooking. Been a viewer for awhile and always loved your charm. Proud of you, keep it up!
I don't like pie crust either. When I do make a pie like that I just use a top crust, no bottom crust. The top crust gets cooked and crispy then spoon the filling onto it.
It looks legit. You can put some peas in the filling, or some heart of palm, but overall it is done well. You can also knead the dough just a little bit more if it is to hard to form, the downside is it makes the crust less crumbly.
What a beautiful pie Kay!So glad to see you again,was starting to get worried,I hope you and yours are well.with all the pain you have in your hands it might benefit you to buy frozen pastry 🤗❤
A proper nice meal and that lot. I could probably eat two of them quite easily. Believe it or not, they might be quite delicious but Brazilian chickens are quite a vicious bird making them quite difficult to catch for turning into to a pie. There was one time I went to a zoo to look at a Brazilian chicken. They never had one but I did see a couple of goats, some hamsters and something else. While sitting in the picnic area a goose stole my delicious egg but l luckily I had several more to enjoy, and on the way out I visited a gift shop where I treated myself to a spring that can be thrown down stairs. I'm still trying to untangle it to this very day. Fumbs up.
Not going to lie Kay, that doesnt look bat at all! My wife is a pie lover though like you, I am not a fan so I will have to try this for her and pass on your love :) Keep cooking Kay, doing wonderful work!
23:42 If you bake your pastry shell blind (ie, bake it by itself) before you put the filling in, it won't have a raw taste. You can also brush it with beaten egg before baking it blind, to seal it from a moist filling and help keep it crisp. You might like pies more if your pastry shells are nice and crisply cooked.
Not enough salty walty or peppier in that filling if you ask me! Honions looked nice though. Mushy rooms and I don’t get along, it’s the mush part that gets me. Have a great day, Kay! ✨
Might need a pinch of salt in the pan, maybe some herbs too.. Well done making pastry though.. You could poke a hole in the top for baking it, so the liquid can reduce somewhat. Looks good though
Hi Kay, I didn't like pastry until I started buying the pre-made puff pastry sheets for pies. Could you please try that one time for a chicken and leek pie because I think it makes a huge difference.
My mom made the best chicken pie, but it was more like American biscuits on top of the chicken in a glass baking dish and then baked. Can't remember the whole recipe... It was delicious.
To stop your garlic from burning, add a tablespoon of water to pan with the garlic. It will also help to keep the heat down low. I see you're sticking with using tons of extra flour on your board as you manipulate the dough. First, make it easy on yourself by letting your butter come to room temperature before you add it to the flour then add the water after the butter is thoroughly incorporated throughout the dough. Once it's all well incorporated, let the dough rest in the bowl for about 30 minutes. That will give the flour time to absorb the water (the technical term is called 'autolyse'). The time it rests will make the dough smooth and strong and no doubt stop you from having to add tons of extra flour, which can and usually will dry out the finished dough. Just a LIGHT DUSTING of flour may be all you need just to keep it from sticking. LIGHT DUSTING.
@@realaledrinker3733For Pastry dough, typically you add the salt to the flour then cut in the butter until it's in pea-sized bits (the food processor does this beautifully!). Once that's done the ICED WATER is added in but again, the food processor running will make this quick and easy. What you don't want to do is over-process the dough or it will become tough so run the machine just until the dough comes together. The rest is quite simple....using a very minimal amount of bench flour, work the dough just enough to get it to form a nice ball shape (or 2 if you're making a recipe for two crusts), then wrap each in plastic wrap and put them in the fridge to chill at least 30 minutes. The rest period keeps the butter cold and gives the flour time to hydrate. Pastry dough should always be kept as cold as possible because the tenderness and flakiness comes from the cold butter as it hits the hot oven. It's a beautiful thing....and it works!!
Hey Kay, love the vids. Don't think you saw this one on an older video. Maybe you could try Beetroot and beef meatball traybake next. 2 medium baking potatoes 2 beetroots, including the stalks, scrubbed ½ tsp caraway seeds 3 tbsp olive oil 2 tbsp white wine vinegar ½ tsp fine sea salt Pinch sugar ½ bunch dill 3 tbsp soured cream 1.2Kg of Mincemeat made into meatballs Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes. Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream. Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.
Looking forward to trying this. I've never had authentic Brazilian cuisine before, and as it's Kay, I just know that if it tastes horrible then all Brazilian dishes can get in the bin.
@@KaysCooking could you try making a spice tailor kit that you can find in supermarkets, they come with pastes and spices, all you need to add is a meat or vegetable?
You should make French toast casserole if you haven't, yet it is a favorite of mine and a great breakfast food, may I suggest also adding Panko crust to it
Hey kay! Love your videos. Me and all of my friends over in the United States get so excited every time you make a new video :) We wanted to share one of the staples of American cuisine. It is called a chopped cheese. The ingredients are as follows: 1 lb ground beef 1 onion, sliced thin 1 bell pepper, sliced thin 2 cloves garlic, minced Salt and pepper 4 slices American cheese 4 hero rolls Mayo (optional) Mustard (optional) Ketchup (optional) Hot sauce (optional) Instructions: Cook It Up: Throw that beef in a hot skillet. Brown it real good. Toss in them onions, peppers, and garlic. Season with salt and pepper. Let it sizzle till everything's tender and that beef's cooked through. Build the Sandwiches: Slice them hero rolls open and give 'em a quick toast. Slap on some mayo, mustard, ketchup, or hot sauce if that's your thing. Lay down a slice of cheese, heap on that beefy mix, then another slice of cheese for good measure. Finish and Serve: Slam those roll tops on and wrap 'em tight in foil if you wanna speed up the cheese melt. If you want that cheese gooey and the flavors mingling, throw 'em in the oven at 350°F (175°C) for a bit. Serve 'em hot and get ready for some serious Bronx flavor! Enjoy your chopped cheese like a true Bronxite!
Beef Stroganoff Recipe Ingredients: Olive Oil: 1 tablespoon Onions: 1 (medium-sized) Garlic: 1 clove Butter: 1 tablespoon Mushrooms: 250 grams Beef Fillet: 500 grams Plain Flour: 1 tablespoon Creme Fraiche: 150 grams English Mustard: 1 tablespoon Beef Stock: 100 milliliters Parsley (for topping) Instructions: Heat olive oil in a pan. Add finely chopped onions and sauté until translucent. Crush a clove of garlic and add it to the pan. Stir in butter and sliced mushrooms. Cut the beef fillet into thin strips and add them to the pan. Sprinkle plain flour over the mixture and stir well. Pour in creme fraiche, add a dash of English mustard, and mix thoroughly. Gradually add beef stock while stirring. Simmer until the sauce thickens and the beef is cooked. Garnish with fresh parsley.
You might like pastry better if it was made without overkneading it? Chop the butter up into small cubes to make it easier to incorporate into the flour and save your hands a tonne of pain too. Also you could freeze the butter and then grate it into the flour, that makes it super easy to incorporate.
hope you're ok love, take a break if you need it
Hi
❤
cam!!!
Omg as soon as I saw u comment on ur recent video cam I jumped straight on here 😂😂😂
I came to this comment as soon as i watched your video lol 😂
“I don’t think you can overcook meat”
This explains SO much 😂
right? lol. I always cook my chicken 16 1/2 hours on 400 just to be safe. It’s always perfectly moist and never burned.
Mean :(
@@sambaiarda-harris8088 mean is what she does to the meat.
🤣 explains everything really!
I absolutely love watching Kay cook. It’s unpretentious with ingredients many already have in their fridge or freezer. Kay, you rock lady!
Kay you might like pie crust if you stop kneading it.
For shortcrust pastry just plop cold butter (from the fridge) with the dry ingredients and whizz it with your mixer til it looks like breadcrumbs. Then add the water and bring it together, should resemble playdoh.
Then you rest it in the fridge, then roll it out. It doesn't need extra flour because of the butter. Never knead pie crust.
Thought the same. She probably does not like pie crust because her crust is tough from over -flouring, overworking it and not letting it rest.
A new vid from Kay is all I knead to make my day.
Now Kay is a brazilian culinary ambassador in GB ! Love it !
She's done more work for international relations than the last decade of British govingment, praaaahd ta b' Engerlish
Agree ! @@jack-a-lopium
@@jack-a-lopium come on engerland, score sum farkin goals
you sure abt that?? 😅
Cracking! 🥰👍
I love you Kay. I can see myself being a bit like you when I get older.. enjoys to cook, sense of humor, swears sometimes, doesn't gaf, has a dog, likes to cook for others, etc. Simple short and sweet
❤
Likes coke.
true, she is awesome
Thank you Kay, my son and I enjoy watching your videos, thank you for showing lots of different recipes from around the world, enjoy your conversation you have with us all while cooking, best wishes from Us, New Zealand ❤
I enjoy watching it with you
It wouldn’t be a Kay video without you yelling “stop kicking that camera!” ❤
That pastry could have been kneaded by Christ the Redeemer himself.
Hahahahaha
Yes Sir! 🤣👍
Hello Kay, as a long-time fan I would like to call myself an oofer doofer, I have watched every single one of your videos and love your channel. Have a nice day
Keep going Kay! You're brill keep being your amazing self :)
Thanks i only know how to. Be me
Not bad Kay.
Please season the pie filling, minimum salt & pepper - pepper won’t make it “hot” but will bring out flavour in the cooking process.
You over worked the pastry so it’ll be hard & brittle, some of the butter wasn’t fully incorporated, use a food processor so your hands don’t have to work so hard. Frozen pastry is also very good, shortcrust for bottom & puff for the top id recommend. Blind bake the bottom crust to stop it being soggy (unless you like a soggy bottom, I am myself, quite partial)
Fumbs up.
Seriously what’s the point? She’ll just continue doing her own nonsense anyway. Anyone who’s even only slightly interested in cooking and baking knows that the Kay pastry method is just going to be horrendous!
As a proud Brazilian, I can affirm that this recipe mirrors the exact method my great-grandmother used to prepare her Chicken Pie. It evokes cherished memories of my childhood-hours spent playing football with my friends in the vibrant favelas of Rio de Janeiro, followed by the delightful tradition of savoring my grandmother's pie after a spirited game.
Warm regards,
Tony Smith
Brilliant, masterful trolling from that famous Brazilian "Tony Smith" 😂😂😂
Yeah right ........🙄
i could watch another 24 minutes of this easily. The kerrygold butter you used made me feel so connected to you
Wow Kay
I made this at a party and it was a HIT!
Everyone loved it❤
Thanks for the recipe❤❤❤
Keep doing what your doing and you’ll get to 1 million in no time!
Everyone loved it? Really? Good god!!!! 😱
Hey Kay! Amazing cooking show you got!
I was wondering if you could make this amazing dish called “Gyatt” the dish is awesome, it is something which ran in my family.
This is the recipe:
Ingredients:
- 350g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fground black pepper
- Salt
- olive oil
- Chopped fresh parsley (optional, for garnish)
Instructions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
2. While the spaghetti is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside.
3. In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a generous amount of freshly ground black pepper.
4. Once the spaghetti is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and return it to the pot.
5. Immediately add the cooked pancetta or guanciale mixture to the pot with the hot spaghetti. Toss to combine, allowing the residual heat to cook the garlic slightly.
6. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously to coat the pasta evenly. The heat from the spaghetti will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
7. Taste and adjust seasoning with salt and more black pepper if needed.
8. Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy!
Note: I would really love if you did one on it, my grandparents would be so proud to see it get popular!
I love watching you cook Kay, you always brighten my day ❤ hope you and Lee are well xx
I call my onions honions now lol
Love watching your videos Kay ,and there is nothing better than being yourself ,hope your hand feels better soon xx
Thanks so much xx
Do you have to use Brazilian chickens or will any type of chicken do for this pie?
We need Brazilian I'm afraid
I think just ordinary chicken that you can get from any butcher's or anywhere really 👍
@@Joseph-mm4zuthats not true!!! he needz some chicken from over see, the brzil cickn is feeded with amazonian corn!!
That means a different type of taste.
@@valentinstrock4372 Interesting! Which supermarket does brzil chickens? I usually go Asda's
@@Joseph-mm4zu No supermarket provides this chicken you need a dealer on dial...
(PS i think I said too much :/ )
Oh my gosh thank you so much for making the recipe I gave you! You did a fantastic job, I'm so proud of you! I'd happily have a plate of that. :)
Kay, I hope you're doing well! I have seen you grow so much in your cooking. Been a viewer for awhile and always loved your charm. Proud of you, keep it up!
I don't like pie crust either. When I do make a pie like that I just use a top crust, no bottom crust. The top crust gets cooked and crispy then spoon the filling onto it.
Thank you, dear Kay. You're lovely and make people happy. From 🇧🇷
Thank you so much
Always love to watch Kay cook
As a non-Brazilian, I can say this is definitely Brazilian!
STFU, this shit os not from Brazil...
It looks legit. You can put some peas in the filling, or some heart of palm, but overall it is done well. You can also knead the dough just a little bit more if it is to hard to form, the downside is it makes the crust less crumbly.
I thought Brazilian pies only had a strip of pastry down the middle 🤔
How does this comment not have more likes
😂😂😂😂😂😂
What a beautiful pie Kay!So glad to see you again,was starting to get worried,I hope you and yours are well.with all the pain you have in your hands it might benefit you to buy frozen pastry 🤗❤
Bless you Kay , looks amazing 🤩 love all your recipes 🥧
Hi Kay, my 11 year old son and I LOVE your videos ! We watch them at bedtime!
A proper nice meal and that lot. I could probably eat two of them quite easily.
Believe it or not, they might be quite delicious but Brazilian chickens are quite a vicious bird making them quite difficult to catch for turning into to a pie. There was one time I went to a zoo to look at a Brazilian chicken. They never had one but I did see a couple of goats, some hamsters and something else. While sitting in the picnic area a goose stole my delicious egg but l luckily I had several more to enjoy, and on the way out I visited a gift shop where I treated myself to a spring that can be thrown down stairs. I'm still trying to untangle it to this very day.
Fumbs up.
Oh Uncle Bon, you silly goose.
My boyfriend is Brazilian gotta show him this one and see his reaction 😂
Record it n post lol 😂
Show me yours i need a comparison.
I actually tried this recipe, and it's basically a fancy version of chicken pot pie 🥰 it turned out lovely indeed!
That looks really yummy! I love pastry and pies of all kinds ❤️
Camera angles really on point with this one Kay, thanks
Thanks so much
Not going to lie Kay, that doesnt look bat at all! My wife is a pie lover though like you, I am not a fan so I will have to try this for her and pass on your love :)
Keep cooking Kay, doing wonderful work!
I am from Brazil and to me, this food look like very good.
Thanks so much
Viva Kay n her Brazilian pie
23:42 If you bake your pastry shell blind (ie, bake it by itself) before you put the filling in, it won't have a raw taste. You can also brush it with beaten egg before baking it blind, to seal it from a moist filling and help keep it crisp. You might like pies more if your pastry shells are nice and crisply cooked.
I do however love your enthusiasm you bring to cooking practice makes perfect so practice practice practice
I love you so much Kay i’m buying all your merch ❤❤❤ will try this recipe at home
Hope it turns out well
I highly recommend just buying pasty! It's rare a place makes it from scratch unless its a bakery 😂 the effort is high!
🇧🇷🇧🇷🇧🇷 Brazil Mentioned 🇧🇷🇧🇷🇧🇷
It's very pretty. I love savory pies. If you don't like the crust, the filling might be nice poured over some cooked rice or egg noodles
Not enough salty walty or peppier in that filling if you ask me! Honions looked nice though. Mushy rooms and I don’t get along, it’s the mush part that gets me. Have a great day, Kay! ✨
Your right about spoons Kay mine seem to vacate the house in the night lol 🤣
Can believe it
Love the way you use your hot hob as the surface for your tupperware, watch they don't melt. Love you Kay you make my day!
Looks like a great Sunday Morning brunch food. I'm motivated to make this dish!
Kay, you are a treasure!
Thanks so much
Tag yourself, I'm the inexplicable dozen cans of sardines piled on the dining room table.
I am forever the orange bowl, this channel's MVP
I am the pan, centered in the exact right spot of the camera, which is the lower right corner
I am Hi People I'm back cookin again
I'm the oofa doofa
Nice one Kay, I’ll be trying this one out
Might need a pinch of salt in the pan, maybe some herbs too.. Well done making pastry though.. You could poke a hole in the top for baking it, so the liquid can reduce somewhat. Looks good though
Love it K Dog. Back at it again, never fails to amaze me xx
"You can see a lot of the juice has evap evap evap evap... it's gone" 😆😆
This looks like it would be really good. Thumbnail pic had me scared, but the final product was much nicer.
Hi Kay, I didn't like pastry until I started buying the pre-made puff pastry sheets for pies. Could you please try that one time for a chicken and leek pie because I think it makes a huge difference.
Gosh, I’m so lazy I buy pre-made pie shells. I’m so impressed!
Kay I don’t think the people of Brazil would appreciate this meal ☹️
Ok
My mom made the best chicken pie, but it was more like American biscuits on top of the chicken in a glass baking dish and then baked. Can't remember the whole recipe... It was delicious.
To stop your garlic from burning, add a tablespoon of water to pan with the garlic. It will also help to keep the heat down low. I see you're sticking with using tons of extra flour on your board as you manipulate the dough. First, make it easy on yourself by letting your butter come to room temperature before you add it to the flour then add the water after the butter is thoroughly incorporated throughout the dough. Once it's all well incorporated, let the dough rest in the bowl for about 30 minutes. That will give the flour time to absorb the water (the technical term is called 'autolyse'). The time it rests will make the dough smooth and strong and no doubt stop you from having to add tons of extra flour, which can and usually will dry out the finished dough. Just a LIGHT DUSTING of flour may be all you need just to keep it from sticking. LIGHT DUSTING.
I'm gonna try that myself I'm terrible at pastry and dough! Thanks
@@realaledrinker3733For Pastry dough, typically you add the salt to the flour then cut in the butter until it's in pea-sized bits (the food processor does this beautifully!). Once that's done the ICED WATER is added in but again, the food processor running will make this quick and easy. What you don't want to do is over-process the dough or it will become tough so run the machine just until the dough comes together. The rest is quite simple....using a very minimal amount of bench flour, work the dough just enough to get it to form a nice ball shape (or 2 if you're making a recipe for two crusts), then wrap each in plastic wrap and put them in the fridge to chill at least 30 minutes. The rest period keeps the butter cold and gives the flour time to hydrate. Pastry dough should always be kept as cold as possible because the tenderness and flakiness comes from the cold butter as it hits the hot oven. It's a beautiful thing....and it works!!
As a person who loves brazzilian food i say you made it amazingly! I would definitely try!
You’re amazing Kay! Love your videos!
Hey Kay, love the vids.
Don't think you saw this one on an older video.
Maybe you could try Beetroot and beef meatball traybake next.
2 medium baking potatoes
2 beetroots, including the stalks, scrubbed
½ tsp caraway seeds
3 tbsp olive oil
2 tbsp white wine vinegar
½ tsp fine sea salt
Pinch sugar
½ bunch dill
3 tbsp soured cream
1.2Kg of Mincemeat made into meatballs
Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes.
Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream.
Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.
That sounds complicated. :D
Oooh this sounds intriguing!
Looking forward to trying this. I've never had authentic Brazilian cuisine before, and as it's Kay, I just know that if it tastes horrible then all Brazilian dishes can get in the bin.
Go to a Charity shop for table spoons - got mine from there - proper old ones ! That Pie actually looks really YUMMY 🙂
Hi Kay! Great video! Could you make Shaking Beef? It's one of my favorite Vietnamese foods.
Great seeing you again Kay- fun sounding dish!!!! Will be in UK this summer- wish you had a restaurant I could visit
your like a professional chef!
are you okay?
Ooooh I'm making that tomorrow. That looked so lush.
Excellent work Kay, looks delicious, pastry was incredible!
Thanks so much
@@KaysCooking could you try making a spice tailor kit that you can find in supermarkets, they come with pastes and spices, all you need to add is a meat or vegetable?
@hugo9097 i have sern them and i think there curry would. Be to much for me
@@KaysCooking in terms of spicyness or difficulty to make?
@@hugo9097 sorry i meant to spicy for me
Kay what happened? I looked at a lot of old videos and you were really happy. What happened
Looks delicious Kay, I’m definitely going to try this 😊 I’m also now using the term “Oofa Doofa” now, love it 🥰
Hi can you please do the pizza recipe
Tomato purée
Nan bread
Mozzarella
Mushrooms (optional)
Thanks Kay
love your videos Kay! can i ask if the sardines are for a future recipe?
take care!
You’ve truly outdone yourself Miss Kay
You should make French toast casserole if you haven't, yet it is a favorite of mine and a great breakfast food, may I suggest also adding Panko crust to it
another masterpiece, keep it coming kay! :)
So the best thing to come out of Brazil is stil the Brazilian wax
Can you make a strawberry pie?? 😋🥧
I don,t like it
@@KaysCooking I'm sorry. Thank you for responding & I love your channel. 💜
@@HurricaneKatrinax63 thanks so very much
Hey Kay, lots of love from Brazil 🥰
Love this lady!
As a fan of Kay, I wanna be called oofah doofah.
I love you Kay, keep up the good work!
You can be called anything you want i have no right to name you
@@KaysCooking maybe you could do an official ceremony like the queen, but knight them with an oofa doofa?
@@TB-us7el would be funny
I like your pie
Thanks so much
Wake up babe Kay uploaded
Hey kay! Love your videos. Me and all of my friends over in the United States get so excited every time you make a new video :)
We wanted to share one of the staples of American cuisine. It is called a chopped cheese.
The ingredients are as follows:
1 lb ground beef
1 onion, sliced thin
1 bell pepper, sliced thin
2 cloves garlic, minced
Salt and pepper
4 slices American cheese
4 hero rolls
Mayo (optional)
Mustard (optional)
Ketchup (optional)
Hot sauce (optional)
Instructions:
Cook It Up:
Throw that beef in a hot skillet. Brown it real good.
Toss in them onions, peppers, and garlic. Season with salt and pepper. Let it sizzle till everything's tender and that beef's cooked through.
Build the Sandwiches:
Slice them hero rolls open and give 'em a quick toast.
Slap on some mayo, mustard, ketchup, or hot sauce if that's your thing.
Lay down a slice of cheese, heap on that beefy mix, then another slice of cheese for good measure.
Finish and Serve:
Slam those roll tops on and wrap 'em tight in foil if you wanna speed up the cheese melt.
If you want that cheese gooey and the flavors mingling, throw 'em in the oven at 350°F (175°C) for a bit.
Serve 'em hot and get ready for some serious Bronx flavor!
Enjoy your chopped cheese like a true Bronxite!
Beef Stroganoff Recipe
Ingredients:
Olive Oil: 1 tablespoon
Onions: 1 (medium-sized)
Garlic: 1 clove
Butter: 1 tablespoon
Mushrooms: 250 grams
Beef Fillet: 500 grams
Plain Flour: 1 tablespoon
Creme Fraiche: 150 grams
English Mustard: 1 tablespoon
Beef Stock: 100 milliliters
Parsley (for topping)
Instructions:
Heat olive oil in a pan.
Add finely chopped onions and sauté until translucent.
Crush a clove of garlic and add it to the pan.
Stir in butter and sliced mushrooms.
Cut the beef fillet into thin strips and add them to the pan.
Sprinkle plain flour over the mixture and stir well.
Pour in creme fraiche, add a dash of English mustard, and mix thoroughly.
Gradually add beef stock while stirring.
Simmer until the sauce thickens and the beef is cooked.
Garnish with fresh parsley.
Kay what is your opinion on blind baking?
Keep up the gorgeous work Kay!!
The pie turned out well.Must try it thank you Kay x
That looks really good Kay. 👍 ❤
Fabulous as always, you have to open a restaurant
To late now
Watching with my buddy from Brazil!
"Not to worry" is my very regular phrase :)
She should be national treasure❤we love Kay.
Yo soy Braziliano & I can confirm this is what we eat for dinner every night!
Pie crust is tricky but if you keep trying you’ll get better at it.
you seem like such a joy to be around
Wow there's a lot of sardine packages!❤
You might like pastry better if it was made without overkneading it? Chop the butter up into small cubes to make it easier to incorporate into the flour and save your hands a tonne of pain too. Also you could freeze the butter and then grate it into the flour, that makes it super easy to incorporate.