Learning any skill involves a whole lot of being bad at something. She's very good at TH-cam, though. My mother made really bad food half the time, but she still cooked for us every day. And we ate it. Now, she's an amazing cook. Even I zig when I should have zagged every once in a while, and end up with something less good than normal. No matter what, Kay is pretty great to watch.
Lasagna is born in my region (Bologna-emilia romagna) and its our pride , with a deep rooted history (+/- 1200 d.c) Usually it takes one day of preparations ( 3+ hours just for ragu'/bolognese sauce and a lot of time for the handmade pastry, that you need to boil in water before throwing it inside the casseruole) Video is funny and it shows how to cook without cooking , but i feel a little sad. People may think the lasagna is something like this dish.
Someone in the cookware business needs to collaborate with Kay, pronto. I can already see limited edition 'oofer-doofer's flying off the shelves, lads.
Evening Kay. Been watching your videos on and off for a year now and just wanted to say it's great viewing. Love the natural and raw video, bit like myself. Anyway, keep up the good work and a thumbs up from me. 👍😁😉
Kay theres a very important step you miss and it will increase the taste of alllll of your food. Whenever you're adding a veggie, onion garlic or meat to a dish, sautee it before adding any wet ingredients that will absorb the flavour (sautee the meat and onions first) basically almost never add in non sautéed veggies to a dish. Love you Kay ever since I saw your smile and your love for your doggo!
@@kevinferguson7477 if her amazing cooking wouldn’t be welcome in hell I don’t think there is somewhere deep enough for your shit cooking, infact i doubt you can even cook, you probably order for the cheapest place you can every night.
You should let the mince and onions fry for a bit first, until they start to brown. Will taste much better. You can watch some good tutorials here on youtube. Lasagne also usually has a white/cheese sauce layer too.
Kate Ramsay is actually Gordon Ramsay's mom. His strong drive in life was to become the best chef in the world. This was because he read a cook book as a child that his mother had forbid in the house, and was forced to cut chunks of onions as punishment. Thank you Kate for inspiring your son!
@@KaysCooking When cooking with oil and you want to check if it's hot enough: turn on your tap and get a tiiiiiny bit of water on your hand and flick the water into the pan. If it sizzles/crackles that means it's hot enough and ready for cooking. I also recommend using a lot more salt and pepper than you did, and add the tomato pure and such after the meat is cooked. When the meet is cooked, turn down the heat to a medium and add the sauces and then let the meat simmer in it for a few minutes (it should be steaming a bit but not have big bubbles). If you're adding it while the meat is not cooked then you are essentially boiling the meat, rather than frying it. And if you're cooking on a high temperature then you will be frying the sauce. So cook the meat on high heat first, then turn down the heat, then add your tomatos, pure and seasoning and let the meat simmer in it for a few minutes. :)
I found Kay's cooking from watching Ken and Buff. So glad I did! Kay is improving, its great to see! I also love how Kay is getting more compliments now!! Looking forward to the next dish Kay!
@@KaysCooking You are so welcome Kay. I honestly love your videos. I have subscribed to both of your channels, I just love your personality and your cooking style! "my way" should be your next T-Shirt! slogan!!!
I also found Kay through Ken & Buff! Love Kay & Lee. Love her personality & her cooking. I feel at home while cooking in my kitchen with Kay... especially when I'm chopping up ingredients.
A tip, if you brown the mince( fry it with no oil) until it is crispy then add the sauce and things it brings out a lot of flavour ( add in some dried basil for a nice flavour).
kay you seem like such a nice lady im so sorry about the rude comments that you get you don't deserve to be hated because of you're cooking because it doesn't matter if someone "can't cook" because at some point you're gonna be a great cook. Know why because you're trying those people who make fun of you im sure they can't even cook egg without messing it up.
@@BladesofElysian But you can watch TV for fancy cooking shows. I feel that TH-cam is for watching real people do real everyday real people things, whether it turns out good or bad. It's about the character of the person on TH-cam. Just regular folk can become very well loved and close to being a celebrity just for being their real selves.
Hi Kay I know I asked for this ages ago, thought I'd send you recipe for a battenberg, hope you can do it 🤞 Ingredients For almond sponge 175g very soft butter 175g golden caster sugar 140g self-raising flour 50g ground almonds ½ tsp baking powder 3 medium eggs ½ tsp vanilla extract ¼ tsp almond extract For pink sponge 1 x ingredients for almond sponge pink food colouring, we used ½ tsp Squires rose food paste To assemble 200g apricot jam 2 x blocks white marzipan little icing sugar, for dusting Method STEP 1 Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins - when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge. STEP 2 For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool. STEP 3 To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake. STEP 4 Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes. STEP 5 Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
Okay, it's been a bit since I've been able to keep up with Kay's uploads, but I'm so happy - Kay got a brand new pan & she's improved her knife skills five fold. Good work Kay!
I SUBSCRIBED BECAUSE PENGUINZ0 BROUGHT ME TO YOU! I miss his entertaining reviews as I have tried some of your recipes and could never be as bold as you in posting them!
I always wonder where does she gets recipes from?Is she looking on some from a cook book or through the Internet or does she just creates in her mind with a recipe and goes with the flow?
That looked like a proper lasagne just like they cook up in Greece. Lasagne is probably the best meal in the world. Don't eat too much though or you might not have enough room for a tiramisu pudding. Thumbs up.
I always cook the meat and finely diced onions and then drain off the fat.. then return to heat and add tomatoes, seasonings, etc. I boil my lasagna noodles whilst this is going on.. I let the sauce simmer for a bit( the longer, the better). When all is done I take the noodles and drain some water off. I use a large square pan and start layering. Noodles on bottom, meat mixture, mozzarella and cottage cheese( you can mix the cottage in with the meat) and keep layering and top off with noodles, sheets of mozzarella sprinkled with Italian seasoning. Cover and bake until cheese melts and all is heated through. Just a tip. Only my opinion. I love you show!!
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? ( part : 1/2 ) [โกงไหมครับ ep.89 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
The "hi people, i'm back cooking again" will never get old.
And the "I've got ma pan" was amazing
Oh no i didnt say that did i
@@KaysCookingyou did it’s iconic darling
Kay's stove has 2 settings:
-room temperature
-hellfire
Bless you
😂😂
😂😂
@Rory Spoonswell at least a stove isint a little ungrateful cheeky rat like you mate !
@Rory Spoons you're gay as hell
She took the paper off the meat, I'm impressed at the rate of culinary improvement Kay's getting!
Thanks so much
@@rebel4466 mine’s that color sometimes 😅. As long as it smells good, you’re okay 👍
@@rebel4466 it's just oxidation
@@KaysCooking we love you
@@rebel4466 i would guess its the camera and lighting
Kay. Stop cooking with a cold pan...
Kay has improved a whole bunch, very proud of her
Thanks so much
@@KaysCooking heartwarming
@@faith_bb_1272 Hey, it's better than being boiled
Doing anything is an improvement, but great to see she has some new cooking gizmos!
Learning any skill involves a whole lot of being bad at something. She's very good at TH-cam, though. My mother made really bad food half the time, but she still cooked for us every day. And we ate it. Now, she's an amazing cook. Even I zig when I should have zagged every once in a while, and end up with something less good than normal. No matter what, Kay is pretty great to watch.
I am so glad she didn't boil the mince this time
Lmao
The pan wasn't even hot enough lol
she did, just in the sauce this time...
I am very disappointed that she didn't boil it. I sooo wanted her to boil it.
She kinda did though, just in a small amount of ketchup lol.
Thumbnail has got me drooling Kay
Fucking smashed it yet again
Thanks so much
@@kevinferguson7477 don't be an asshole for the sake of being an asshole
👊🏻👍
@@kevinferguson7477 same
@@Slicknewt learn how to not be a cheeky rat
I'm glad you are trying to learn proper cutting technique. It will spare you a lot of cuts.
It sure will!
yea my cutting technique save me a lot of time
@@lilfleggers8595 yeah me to
Huge Improvement Kay!
Are you questioning Kay’s culinary masterpiece?!?
Kay if the Mob ever finds out you made lasagna like this, they're gonna dig a hole for ya and the lasagna with it
Love that Kay is spending that TH-cam money on some new oofer doofers and a holographic knife.
Yes
Holographic knife 😭
@@lek0mania they look good but they usually don’t hold an edge very long and you usually can’t sharpen them. Shame because they do look nice.
@knifesee kill me if I ever use that many emojis pls.
@@hellohuman2357 🐵🐱🐵🐱🐵🐱🐵🐱🐱🐵🐱🐵🐱🐵🐱🐵🐱🐱🐵🐽🐽🦄😋😁😀😃😄😄🥰🙂🤨🤨🤨🥵🥵🥵🥵🥶🤪😵😵😵😠🤬😷🤕🥳😇🤠🤠🤠🥳🤧🥴😰🍒🍅🍑🍑🍑🍑🍑🍑
i would LOVE to see kay get a hello fresh sponsorship and show her cooking a meal!
Be nice
Yo that would be awesome. How can we make that happen
@@KaysCooking He meant it nicely, they'd be lucky to have you sponsored kay!
@@snipars She means 'it'd be nice' bro it's her sheffield dialect
@@snipars never thought I'd see a montage parody legend on this video! Love your old work bro
Y'know what? This is a character arc, her cooking's genuinely improved.
Thanks
this is a clear training arc before the time skip. Give her 2 years and she's gonna be dominating the Grand Lin- i mean masterchef
That little salt and pepper and nothing else she out in their you mean?
cap
blasphemy
When she’s doing stuff off camera and you keep hearing shit every time something goes wrong. 😂😂
No I dont
yes you do
@@KaysCooking don’t worry. We love you! One of my favorite channels on TH-cam. Keep up the great work!
!
Lasagna is born in my region (Bologna-emilia romagna) and its our pride , with a deep rooted history (+/- 1200 d.c)
Usually it takes one day of preparations ( 3+ hours just for ragu'/bolognese sauce and a lot of time for the handmade pastry, that you need to boil in water before throwing it inside the casseruole)
Video is funny and it shows how to cook without cooking , but i feel a little sad. People may think the lasagna is something like this dish.
Someone in the cookware business needs to collaborate with Kay, pronto. I can already see limited edition 'oofer-doofer's flying off the shelves, lads.
who are the 'lads'?
@@nathanbrown8647 More importantly, where are the lads? Haven't seen them around lately.
@@sentienttapioca5409 I have a group of lads who watch kay
Was thinking the same, would definitely buy a Kay branded oofer- doofer 👍
@@_jack_ryan_9764 Oh, thank god, the lads have been found.
This is already my highlight of the day and I haven’t even seen the full video yet!
10 minutes! Time to sit back and enjoy this recipe :)
lol
Evening Kay. Been watching your videos on and off for a year now and just wanted to say it's great viewing. Love the natural and raw video, bit like myself. Anyway, keep up the good work and a thumbs up from me. 👍😁😉
BVM Kays Cooking collab??!?
The cross-over we need but we don't deserve
blm 🥰🥰
BLUE VAN MAN????
@@damelillardfan Hi
An Italian is crying somewhere
Kay theres a very important step you miss and it will increase the taste of alllll of your food. Whenever you're adding a veggie, onion garlic or meat to a dish, sautee it before adding any wet ingredients that will absorb the flavour (sautee the meat and onions first) basically almost never add in non sautéed veggies to a dish. Love you Kay ever since I saw your smile and your love for your doggo!
Kay is a not only a national treasure, but someone people from all over the world enjoys. I freakin love this woman.
Love you to thanks
I strongly disagree. She's a world treasure, hands down.
you should get a cooking show on tv ur too good for youtube
Bless you
@@kevinferguson7477 Hi Kevin, how many Michelin stars do you have? Zero, eh? Then please shut your hole.
@@kevinferguson7477 if her amazing cooking wouldn’t be welcome in hell I don’t think there is somewhere deep enough for your shit cooking, infact i doubt you can even cook, you probably order for the cheapest place you can every night.
Don’t be silly there’s real proper cooks out there.. 🙈🙈🙈
It should be called OOFAH DOOFAH
Kay's twist on an old classic. Beautiful.
‘Me oofferr doofer’
Yeah
I love that name for it!
*~chef’s kiss~* Seasoned to perfection!
Thanks
You know her cooking has improved because she actually eats her own cooking now 🤣 good job kay
Thanks
her son died from lack of nutrition
@@danzanskates1 XD
she didnt even cook the mince properly. i wonder how she got to her age without knowing how to do any cooking
@@Besiktas1903cArsi take away.
You should let the mince and onions fry for a bit first, until they start to brown. Will taste much better. You can watch some good tutorials here on youtube. Lasagne also usually has a white/cheese sauce layer too.
Mate she's a national treasure she doesn't need tips.
@@connorfane203 ikr
Check at 7:51 there she says it isn't a classic lasagne...
Bechamel sauce
I believe her son can't have cheese (milk products?) So she tends to not use it most of the time :)
Kate Ramsay is actually Gordon Ramsay's mom. His strong drive in life was to become the best chef in the world. This was because he read a cook book as a child that his mother had forbid in the house, and was forced to cut chunks of onions as punishment.
Thank you Kate for inspiring your son!
UK CITIZENS UNITE
You can just tell you know what you're doing by the way you peel that paper off the mince.
*chef's kiss*
Thanks
I see Kay flexing those knife skills 👀
Yes
Was at work the other day ordering carrots for the kitchen and i said carriots lol 😂😂😂🥕
Thats the funniest story i have heard in my entire life😂😂😂😂🤣🤣🤣🤣🤣😂🤣🤣🤣🤣🤣🤣🤣😂🤣🤣😂🤣🤣😂😂🤣🤣🤣
lol I've started saying honion at work!
I do the same thing at the supermarket. “Should we get some mushirooms?”
Honion
Love it
I want to cry
Go on then
@@KaysCooking be nice
My closed captioning reads “honey on” every time you say onion. It’s adorable so don’t ever change your ways Kay! 👩🍳
This has made my day thank you kind sir!
😂
WE LOVE YOU KAY! YOU ARE AMAZING ❤️
Thanks so much
Esta es la mejor receta de cocina que eh visto en mi vida. Ojala mi madre cocinara como usted
Girl if you wait for the pan to be hot before you put the meat and you avoid stirring it too much it would get brown and would be more flavorful.
Ok thanks
@@KaysCooking When cooking with oil and you want to check if it's hot enough: turn on your tap and get a tiiiiiny bit of water on your hand and flick the water into the pan. If it sizzles/crackles that means it's hot enough and ready for cooking. I also recommend using a lot more salt and pepper than you did, and add the tomato pure and such after the meat is cooked. When the meet is cooked, turn down the heat to a medium and add the sauces and then let the meat simmer in it for a few minutes (it should be steaming a bit but not have big bubbles). If you're adding it while the meat is not cooked then you are essentially boiling the meat, rather than frying it. And if you're cooking on a high temperature then you will be frying the sauce.
So cook the meat on high heat first, then turn down the heat, then add your tomatos, pure and seasoning and let the meat simmer in it for a few minutes. :)
Here we Get to See Character Development in the Kays Cooking Arc
I find these videos very relaxing 👍❤️
Thanks
Honestly watch every video I am hooked
Glad to hear it
Teaching me alot about cooking kay, Thank u.
ABSOLUTÉ ICON
I like the knife Kay! Great job on chopping!!! Good for you trying something new!!
Holy shit, as an Italian I feel personally offended
I found Kay's cooking from watching Ken and Buff. So glad I did! Kay is improving, its great to see! I also love how Kay is getting more compliments now!! Looking forward to the next dish Kay!
Thanks so much
@@KaysCooking You are so welcome Kay. I honestly love your videos. I have subscribed to both of your channels, I just love your personality and your cooking style! "my way" should be your next T-Shirt! slogan!!!
I also found Kay through Ken & Buff! Love Kay & Lee. Love her personality & her cooking. I feel at home while cooking in my kitchen with Kay... especially when I'm chopping up ingredients.
Kay, do not be afraid to season your food.
Ken & Buff are gonna be sooo happy when they see you're learning better cutting techniques! This one looks pretty good, I'd eat it!
Thanks so much
I often come back to these older videos simply to marvel at the crown jewel that is British cuisine.
Im literally too high to handle this
😂 my thoughts exactly dude
The onion was the star of the show
Hronion
😂😂😂 when she held it up infront of camera I thought the onion was taking over the cooking show and kay was off to have a lay down
A tip, if you brown the mince( fry it with no oil) until it is crispy then add the sauce and things it brings out a lot of flavour ( add in some dried basil for a nice flavour).
I agree mmmm 😂
@touchit Fair. I prefer fresh but dried is cheaper lol
A bonus tip: add cheese add the end.....
@touchit I like my basil deep fat fried
@@calcollects2963 No offence or anything but that doesn't sound appetising
omg I love your vids I'm your biggest fan love your vids
gotta love the way she says "hunnyion" instead of onion
Can’t believe I had to scroll this far to find someone pointing this out haha
kay honestly seems like such a good person to be around and her cooking improves every new video its so wholesome
Thanks so much
Yeah
Probably one of the best lasagna recipes i have ever seen. Can’t wait to try it. I wrote down all the ingredients on the back of a postage stamp.
Ok
lololol
😁😁😁😁
Really no need for sarcasm Kay is such a sweetheart
Ok
Hi Kay hope you, Lee & curly are well x
Yes thanks hope you are well
kay you seem like such a nice lady im so sorry about the rude comments that you get you don't deserve to be hated because of you're cooking because it doesn't matter if someone "can't cook" because at some point you're gonna be a great cook. Know why because you're trying those people who make fun of you im sure they can't even cook egg without messing it up.
I believe it thanks
You're right, but I don't pretend to have a cooking channel.
Well people who start cooking should probably follow recipes that aren’t unheard of and also sound tasty
@@BladesofElysian But you can watch TV for fancy cooking shows. I feel that TH-cam is for watching real people do real everyday real people things, whether it turns out good or bad. It's about the character of the person on TH-cam. Just regular folk can become very well loved and close to being a celebrity just for being their real selves.
Her food half of the time is raw which is beyond repulsive
Garfield would be so proud
Oofa-doofa is now my new favorite name for a spatular
Hi Kay I know I asked for this ages ago, thought I'd send you recipe for a battenberg, hope you can do it 🤞
Ingredients
For almond sponge
175g very soft butter
175g golden caster sugar
140g self-raising flour
50g ground almonds
½ tsp baking powder
3 medium eggs
½ tsp vanilla extract
¼ tsp almond extract
For pink sponge
1 x ingredients for almond sponge
pink food colouring, we used ½ tsp Squires rose food paste
To assemble
200g apricot jam
2 x blocks white marzipan
little icing sugar, for dusting
Method
STEP 1
Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins - when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.
STEP 2
For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.
STEP 3
To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.
STEP 4
Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
STEP 5
Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.
Yes I will
Wow you really want her to do a battenberg eh?! That must have taken a while to type out!
@@finlaymackenzie6678 cut and paste 😉 and yes I thought it best Kay know in advance
Pleeeeeeeeeease do a Battenberg!!!!!
@@randomistmechanic it on my list I will honest
Don't you guys love when she adds salt and peppa it's always the same amount no matter how much food she is making?
True
@@KaysCooking lol
Absolutely lovely, reminds me of how my nonna used to make it back when she was alive in bari.
Thanks
This isn’t a lasagna sorry lady but this is a alien
I thought I was watching Master Chef for a minute.
Bless you
This has to be satire...
It's been years for me and I still can't tell. I mean, it has to be right? But she never breaks character.
Your Iron Maiden shirt is my favorite
Thanks
She warms my heart she makes me smile every time everytime i watch her videos
i feel like i'm on the moon
:)
Gordon Ramsey couldn't have done it better thank kay! Brilliant.
thumbs up for the best authentic Italian lasagna ever.
Real g's move in silence like lasagna
@@rileysamuel4360 real g's move in silence like sour dough
Okay, it's been a bit since I've been able to keep up with Kay's uploads, but I'm so happy - Kay got a brand new pan & she's improved her knife skills five fold. Good work Kay!
Monke!😄
Really, what the hell was the point of the 1 spray of oil in the pan? Completely pointless
I just came back after like months of not watching and I’m so happy she’s still uploading 😂🙏
I wonder if Gordon Ramsey ever watched any of her videos
We must protect this woman at all costs ❤
Thanks
This is sucha great character arc for Kay, she is genuinely improving her cooking. I cant wait for Augusttheduck to say its her worst cooking yet🤣
I am dying here so funny, where is the bechemal sauce
Your knife cuts and technique have got so much better, well done!
Thanks so much
That’s some jailhouse ghetto lasagna 😂😂😂
Let's get Key to 150k subs, and the return of Lee!
Fucking banging idea
I SUBSCRIBED BECAUSE PENGUINZ0 BROUGHT ME TO YOU! I miss his entertaining reviews as I have tried some of your recipes and could never be as bold as you in posting them!
Thanks
I always wonder where does she gets recipes from?Is she looking on some from a cook book or through the Internet or does she just creates in her mind with a recipe and goes with the flow?
Kay is so cute she is everyone's nan/mum ❤
Thanks
No spices, no salt, no cheese. Perfect.
Good
Me personally i wouldn't eat that if i was starving. Not to hate just my preferences.
Good job your not invited
@@KaysCooking classic Win for KaysCooking
Kay u have nailed it once again
*Chef kiss*
Mr Ramsey Would be proud
Thanks so much
@@KaysCookingHey bestie, make macaroons plz 🥺🤪 i think u would do a smashing job ‼️🤩
Loved it goin to try and follow it step by step
i totally agree gonna have this tonight
Italians and lasagne lovers all over the world shaking their heads
LOOKS YUMMY!
Love it Kay! you're one of my favorite cooking channels by far! if you'd ever like some intro or outro music. let me know, I'd be happy to hook you up
I'm fine but thanks
You get that recipe from Purina?
Love this recipe!! xx🍷🍕
Thanks
Each time she says "Juice" always gets me. I too enjoy juice on my pasta Kay.
Thanks
my mummy said if kay’s cooking to make macaroons she will buy me 1000 robux!!! please make macaroons they r my fave and i also get robux 🤪🤠
Great job Kay! Would love to see more vegan recipes!!
Yes definitely
Looks like it fell out of somebody.
😂😂😂🙈
No it looks like something I would gobble down in a second. Kay puts other chiefs like Gordon Ramsey to SHAME with her cooking
@@generalwarhammer9722 🙄🙄
That looked like a proper lasagne just like they cook up in Greece. Lasagne is probably the best meal in the world. Don't eat too much though or you might not have enough room for a tiramisu pudding.
Thumbs up.
I always cook the meat and finely diced onions and then drain off the fat.. then return to heat and add tomatoes, seasonings, etc. I boil my lasagna noodles whilst this is going on.. I let the sauce simmer for a bit( the longer, the better). When all is done I take the noodles and drain some water off. I use a large square pan and start layering. Noodles on bottom, meat mixture, mozzarella and cottage cheese( you can mix the cottage in with the meat) and keep layering and top off with noodles, sheets of mozzarella sprinkled with Italian seasoning. Cover and bake until cheese melts and all is heated through. Just a tip. Only my opinion. I love you show!!
looks good kay well done were proud of you
yes
@@milkymilkshakelover yes
My mother Is crying watching this
Finally holy honions ! 👍🍺 Kay is my cooking queen ! ❤️😍❤️👍
Thanks so much
Kay! You chunk where's the cheese! Lee dropped a fat load on it
I STRONGLY AGREE WITH THIS STATEMENT
WHERE'S THE CHEESE!
Mans spitting facts
Lee is love Lee is life
Suiiiiiiiiiiiiuuuiiiiiiii