2人と2匹の小さなクリスマス -北欧の食卓-????Our little Christmas -with Scandinavian table-
*─────────────*Christmas dinner, Julebord（ユールボード風）
main 0:00
extra(cooking scenes) 6:05
∟dessert(winter chocolate house) 6:05
∟cocoa sponge 6:05
∟finger biscuits 10:24
∟chocolate ganache wall 13:12
∟assembly 16:18
∟meal 14:40
∟crispbread(KNÄCKEBRÖD/クネッケブロード) 14:40 , 19:55
∟christmas ham(honey mustard bread crumbs), potatos 18:17 , 24:14
∟beetroot pickles & apple salad 21:41
∟boiled eggs(cream cheese & mentaiko), smoked salmon, red cabbage salad 25:32
*─────────────*
夫婦2人と保護猫2匹、4に（ゃ）ん暮らし。北海道の田舎。
字幕オンでご視聴ください。
2 peopoe, 2 cats.
Hokkaido, Japan.
Please watch with subtitles ON.
If you would like some subtitles in your language, please leave a comment.
*─────────────*
◆字幕について
Youtube機能の字幕を利用しております。
ご自身でフォント色や背景有無などを設定にて変更できます。
We use the YouTube subtitle function in this video.
You can change the font settings through the settings button.
*─────────────*
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#クリスマス #christmasdinner #christmas
Cook a Healthy Feast This Diwali | Dr Shriram Nene feat @ChefRakeshSethi
Just in time for the holidays, we create a healthy food menu for and Diwali. Join me on my channel featuring renowned Master Chef Rakesh Sethi from Mirch Masala on StarPlus and the Celebrity Corporate Chef for the Radisson Group of Hotels.
Location Courtesy:
Radisson Blu Mumbai International Airport
Orange Bulgar Quenelle & Exotic Vegetables
Ingridients
Bulgar Wheat 20gms
Parsley 30 gms
Scallions 10 gms
Tamato, Chopped 10 gms
Orange Pulp 1 Tbsp
Mint Leaves, chopped 5gms
Salt To Taste
Boiled Water 1/2 Tsp
Lemon Juice 1/2 Tsp
Olive Oil 1 Teaspoon
GreeK Yoghurt 1/2 Tablespoon
White Pepper A pinch
Garnish
Asparagus 3 Tips
Sliced Red Radish 10 gms
Cherry Tomato 1 Number
Black Oilves 1 Number
Method
In a medium bowl, combine the bulgur and 1 cup of boling water. cover it with a plate or plastic wrap and let it soak fir at least 15 minutes, untill it has absorbed all or most of the water.
Taste it and make sure is tender , but still has a bite. If its not add a little more boiling water . When ready , squeeze any excess water , if there is any left.
In a large bowl, combine the soak bulgur wheat , tomatoes, scallions and parsley , mint and toss well. Add the lemon juice olive oil and salt and toss again. Refrigirate untill ready to serve.
Garnish on the side with Asparagus, red radish, black olives and cherry tomato.
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Grilled Tofu with Quinoa on Spinach Sauce
Ingridients
Tofu 100 gms
Raw Tumeric 10 gms
Salt To Taste
Hung Curd 20 gms
Kasoori Methi Powder 1 pinch (dry Fenugreek Leaves)
Pepper 1Pinch
Olive Oil 1 Teaspoon
Quinao Salad
Black Quinao 25gms
Trio Bell Pepper 10 gms
Lemon Juice 1 No.
Olive Oil 10 gms
Salt To Taste
Method:
Tofu
Marinate the Tofu with ground tumeric, yoghurt, kasoori methi , salt and pepper and keep aside.
Quinoa
Wash and boil the quino with salt and keep a side
Cut the bell peppers into brunoise (small dices). In a salad mixing bowl add peppers , quinoa, lemon juice and set aside.
Sauce
Heat olive oil and ginger garlic paste and green chilli paste. Saute for 30 seconds and aff spinach puree. Cook for 2-3 minutes. Add Salt and cream . Remove from fire and strain (if required )
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DATES & NUTS ROLL
Dates seedless Chopped 250gms
Cashew nuts cut into 4 pieces 30gms
Almonds cut into 3 pieces 50gms
Pishori Pistachio cut
into 2 pieces 50gms
Desi Ghee 1tbsp
Poppy Seeds 4tbsp
Take all the Nuts in pan roast for 30 seconds with medium heat.
Remove the Nuts to a plate and keep a side
Add the poppy seeds to the pan roast it for 30 to 40 seconds and remove it to the plate and keep it a side
In same pan add desi ghee and chopped dates cook on low heat for 2 minutes untill soft. Kepp mixing with spatula.
Add Roasted Nuts and cook further 1 more minutes. Remove from the heat
Let the mixture cool enough to handle. Remove the mixture in the Aluminim foil and roll into cylinderical shape and coat with roasted poppy seed.
Keep the log in the fridge minimum 1 hour. Cut into slice of the roll and serve Cold.
#DiwaliSpecial #DrNene #ChefRakeshSethi
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DISCLAIMER- this video is for creating awareness about knowledge available in the medical field and is not intended to be medical advise. Every individual should consult with their own healthcare professional before embarking on a healthcare journey. The information provided is no substitute for a thorough evaluation, exam and advice from your healthcare professional.
Camp Cooking Tuesday, French Onion Pork Chop, Camp Fire Cooking
I saw this recipe and made it for my wedding anniversary recently. Of course for that occasion I used cast iron on the stove at home. There was a date later and desert to boot. As I set out to prove my worthiness for another year I could not help but think this would be freaking great at camp.
So here we have a very slightly modified version for camp. It is mostly the same I just did not pan sear my chop. At home I also let the onions caramelize over low heat a little longer.
This would be a good one in the dutch oven for a crowd. Today I just cooked up a single serve. On my anniversary I pared the chops with asparagus sauteed with garlic and sea salt in olive oil and some nice yukon gold mashed potatoes.
My video for a quick look at the expedition research grill.
Here is a link to the recipe that inspired me and kicked off a nice anniversary weekend for my wife and I.
Feel free to join me on my Facebook page JourneyofBear
Wolfsbarsch mit Kartoffelstampf, Safran-Fenchel und grünem Spargel von Ali Güngörmüs | kochs anders
Michael Huneck aus Bad Wildungen ist von Beruf Autolackierer. In seiner Freizeit steht er am liebsten am Herd und bekocht seine Familie oder wirft den Grill an für seine Mitarbeiter. Sich einmal mit einem Profi zu messen, war lange sein Traum- Also hat er den Münchner Spitzenkoch Ali Güngörmüs zu sich nach Hause eingeladen. Ali ist auf Inspirationsreise unterwegs, um sich Ideen für sein Restaurant zu holen. Ob er bei Michael Huneck fündig wird? Wolfsbarsch in Salzkruste mit Oktopus, Safrankartoffeln, Spinat und grünem Spargel klingt anspruchsvoll. Das will Ali Güngörmüs nachkochen, die Zutaten dafür besorgt er mit Michael Huneck in der Wildunger Altstadt.
Rezepte von Ali
Oktopus auf Tomatenrisoni
Gefüllter Wolfsbarsch aus dem Ofen mit Kartoffelstampf, Safran-Fenchel und grünem Spargel
Rezepte von Michael
Gemüsemuffins mit Tomatensalat
Wolfsbarsch in der Salzkruste mit grünem Spargel, Baby-Spinat, Safran-Kartoffeln und Oktopus an Honig-Tomaten
Spitzenkoch Ali Güngörmüs
Ali Güngörmüs betreibt das Restaurant „Pageou“ in München. Hier bietet er gehobene mediterrane Küche mit orientalischen Komponenten.
Ali Güngörmüs wurde 1976 im Dorf Pageou in der Osttürkei geboren. Als Ali 10 Jahre alt war, zog die ganze Familie nach Deutschland. Gleich nach seinem Hauptschulabschluss ließ Ali sich zum Koch ausbilden. Er arbeitete bald in renommierten Restaurants und eröffnete 2005 „Le Canard Nouveau“ in Hamburg. Schon im nächsten Jahr wurde er mit einem Michelin-Stern ausgezeichnet – als erster und bisher einziger in der Türkei geborener Koch weltweit. 2014 eröffnete er sein Restaurant „Pageou“ in München.
Restaurant “Pageou”
Kardinal-Faulhaber-Str. 10 (Fünf Höfe)
80333 München
info@pageou.de
T.089/ 24231310
Adressen:
Fahrzeuglackiererei Michael Huneck
Zum Wolfhagen 20
34537 Bad Wildungen
T. 05621/ 91748
info@huneck-lack.de
Helenenquelle im Helenental
Dr. Born Strasse
34537 Bad Wildungen
Fischhaus am Markt
Yvonne Lefzen
Brunnenstrasse 26
34537 Bad Wildungen
„Kleeblatt Bioladen“
Tatjana Weksel
Lindenstrasse 2
34537 Bad Wildungen
T.05621/ 72707
Patisserie Christian Bach
Brunnenallee 52c
34537 Bad Wildungen
T.05621/ 965615
Schloss Friedrichstein
Schlossstrasse 23
34537 Bad Wildungen
Weitere Informationen
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#BadWildungen #grünerSpargel #Wolfsbarsch
Simple Asparagus Feta Salad! #griddle
In this video, we'll show you how to make a delicious and refreshing asparagus feta salad on a griddle. We'll start by griddling the asparagus until it is tender and slightly charred, then toss it with a simple vinaigrette style dressing and crumbled feta cheese. This salad is perfect for a summer BBQ or as a light and healthy side dish. Follow along with the video to see how easy it is to make this tasty asparagus feta salad on a griddle.
Also a HUGE SHOUT OUT to Rob! THANK YOU SO MUCH FOR THE CAMP STOVES!! ????
We really appreciate them!
If you Love our channel and want to show support, please feel free to use our amazon link to make any and all of your griddle purchases.
Link to the GrillBlazer Torch with a 10% discount:
If you REALLY Love us, feel free to subscribe to our patreon.
We read and try to reply to every comment as well as you can find us on FB as The Griddle Guys or insta at The Real Griddle Guys if you have any comments or suggestions.
We love you Ladies and Gents. Cheers and Griddle on!!
Wild Food in Covid Times no.13 (4th May 2020): Foraging as both journey and destination.
☘️????Time stamps, description, resources and links.????☘️
Join me on a spontaneous forage of discovery, including working with burdock, querci currents, butcher's broom, and raw leaf wraps.
0:00 Introduction
2:03 Gathering querci currents.
17:35 Jelly ear mushrooms.
20:40 Wood ants.
21:53 Greater stitchwort.
23:03 Tripe fungus.
25:19 Red campion.
27:03 Ants turning a bluebell pink.
32:30 Checker tree.
35:49 Greater stitchwort (although I mistakenly said it was lesser stitchwort).
38:12 Gathering burdock stems.
52:38 Collecting ash leaves for use as a vegetable.
58:44 Butcher's Broom asparagus.
1:14:07 Collecting garlic mustard leaves for leaf wraps.
1:15:17 Collecting lime leaves for leaf wraps.
1:17:38 Collecting immature cherries for pickling experiment.
1:19:56 Preparing everything collected. My dear mother tries querci currents!
1:27:18 Experimental querci current cooking (mini skewered 'toffee' apple style).
1:35:07 My sister and I try them.
1:37:57 Making jelly ear mushroom chocolates.
1:51:51 Making burdock stem hashbrowns.
1:59:04 Deep fried burdock stem vein fibre nests.
2:01:24 Continuing with making the burdock stem hashbrowns, and cooking the butcher's broom asparagus.
2:10:26 Making lime and garlic mustard leaf wild pickle stuffed wraps.
2:22:07 The finished food.
2:23:38 Making butcher's broom seed 'coffee'.
2:26:19 Closing reflections on the journey and destination, and an invitation to explore shamanic plant meditatioin and connection.
In the video I talk about sources of plant knowledge. One source can be authoritive field guides, wild food and herbal books, and their authors.
Websites such as Plants for a Future are also very good:
Another source is the plants themselves, as described below (one way). Of course, one can also sit without commentary, with a dialogue of silence, and gain much.
I find that the best practice is to draw from both these very different realms of knowledge.
Guidlines For A Shamanic Plant Connection Journey (Thanks Ali)
Michael Harner: Shamanic Journey – 15 minutes solo drumming
Create a quiet moment...
Listen to this drum journey, with headphones for best sound quality. Perhaps wear an eye mask to block out the light...
The rhythm of the drum beats can change the frequency of your brain waves, enabling you to connect with energy and information on a deeper and different level.
You are about to alter your state of consciousness and do a shamanic journey to talk to the spirit of your chosen plant.
You can visualize yourself sitting by the plant or sit outside with the plant if possible. Be willing to receive the spirit of this plant. Go with the image that presents itself 3 times to you, the one that keeps returning to your minds eye...
Say this three times, with purpose, intention, gratitude... it is my intention, to take this shamanic journey, to connect in unconditional love with the spirit of 'chosen plant ', and discover answers to the questions that I ask.
Greet the plant and thank him or her for making themselves known to you.
Ask things like: What is your message for me today? What is your medicine for me today? Do you have a gift for me today?
What can I do for you today?
Ask these questions, have a conversation with your chosen plant. Trust the answers without judging and go with the flow until the 'call back' of the drum.
See what happens. Trust your imagination.
Take notes, record your impressions and insights somehow if desired.