seriously ,the best potato recipe of your life ???? ???? !i can't stop eating it ! quick and tasty !
seriously ,the best potato recipe of your life ???? ???? !i can't stop eating it ! quick and tasty !
ingredients :
1 kg of potatoes ( 6 medium potatoes)
1 onion
1 red bell pepper
1 green pepper
2 cloves of garlic
2 cans of tuna ( 160g)
2 tbsp of olive oil
1 tbsp of chopped parsley
1 egg
1 tbsp of tomato sauce
1 tsp of butter
1 and 1/2 tsp of salt
1/2 tsp of black pepper
100 g of mozzarella cheese
enjoy it !
---------------------------------------------------------
YOU CAN ACTIVATE SUBTITLES AND TRANSLATION
My friends, if you liked this video, you can help develop the channel:
Rate the video! ???? - I will be very happy and it will help the development of the channel.
WRITE A COMMENT or ask me about the recipe. I will be more than happy to answer you.
???? You can also share this video with your friends on social media to let them know which dish you want to cook next.
Subscribe to the channel, hit the bell so you don't miss a new video with quick and tasty recipes.
#recipesfast
#recipes_easy
#recipesfast
How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
Good kitchen scale -
Deep Tart Pan -
ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
________________________________________________________
FOLLOW ME ON SOCIAL:
Instagram:
Facebook:
Tik Tok:
Website:
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
________________________________________________________
MUSIC:
Melodeyes -
Asparagus and Aged Cheddar Tart with The Outdoors Chef
Both elegant and rustic, this tart uses a short crust recipe that can be used for any savory dish. A few simple ingredients prepared in a single pan will have you changing up the tart fillings with your favorite seasonal ingredients. Sure-Fire Recipe Techniques are proven and they’ll guarantee results in your kitchen!
THE OUTDOORS CHEF
Grow-Raise-Angle-Hunt-Cook-Store Wild Recipes
#OutdoorsChefLife #SureFireRecipes #WildGameWednesday #WildtoTable
The Outdoors Chef is a Wild to Table Series about a Family of Chefs with a passion for Freedom, a thirst for Adventure, and a hunger for all things Wild! Watch as professional chefs Grow, Raise, Angle, Hunt, Cook, and Store wild recipes at Camp, in the Kitchen, and from the Farm. It’s Wild to Table sharing our Heritage by Angling, Hunting, Cooking, and Storing Wild Game.
LET'S CONNECT!
The Outdoors Chef
Facebook @TheOutdoorsChef
Instagram @theoutdoorschef
Twitter @TheOutdoorsChef
Website theoutdoorschef.com
Realtime Outdoors Network
Facebook @RealtimeOutdoorsNetwork
Instagram @realtimeoutdoorsnetwork
Twitter @RealTimeOutNet
YouTube
Chef Jonathan Collins
Facebook @ChefJonathanCollins
Instagram @chefjonathancollins
Twitter @JonathanCollins
YouTube
Website collinscuisine.com
ASPARAGUS AND AGED CHEDDAR TART
SERVES 4
INGREDIENTS – TART
10oz (300g) Fresh Asparagus – rinsed and trimmed
2pc Garlic Cloves – trimmed, peeled, and finely grated
1pc Lemon – rinsed and zested
4pc Large Eggs
3.5oz (100ml) 35% Cream
7oz (200g) Aged Cheddar Cheese – shredded
1tbsp Unsalted Butter
1tbsp Extra Virgin Olive Oil
All Purpose Flour as needed
Flaked Sea Salt to taste
Fresh Ground Black Pepper to taste
TECHNIQUE
1. Position rack in center of oven, preheat to 350°F (180°C)
2. Lightly dust a work surface and rolling pin with flour, roll out pastry to uniform thickness in desired shape
3. Roll pastry loosely onto the rolling pin to transfer onto pie or tart pan by gently unrolling
4. Press pastry into bottom and sides thoroughly, trim excess pastry, perforate pastry using fork on bottom and sides
5. Line pastry with parchment, cover evenly with baking beans, place in the oven to blind bake for 10 minutes
6. Lift out the parchment and baking beans, return to the oven for an additional 10 minutes or until light golden brown
7. Preheat a heavy-bottom sauté pan over medium-high, add butter, olive oil, asparagus, garlic and lemon zest
8. Sauté asparagus until slightly colored and fragrant, remove and set aside
9. In a large mixing bowl combine eggs, cream and cheddar, whisk until combined, season with salt and pepper
10. Arrange the asparagus in the pastry, pour egg mixture evenly over top
11. Bake the tart for 15-20 minutes or until firm and golden, cool slightly before slicing
INGREDIENTS – SHORT CRUST
½cup (125g) Unsalted Butter – frozen and medium dice
¼cup (65g) Vegetable Shortening – frozen and medium dice
3cups (450g) All Purpose Flour
1tsp Fine Sea Salt
4-6tbsp Iced Water
TECHNIQUE
1. Insert the large metal chopping blade into the large work bowl of the food processor
2. Combine the flour and salt and process for 10 seconds to sift
3. Add butter and shortening, pulse using quick, short pulses until the mixture resembles sand, 10-12 pulses
4. Slowly incorporate ice water, very slowly, adding until dough comes together
5. Turn the dough onto a lightly floured work surface and form into a disk
6. Wrap in plastic wrap, pressing flat, refrigerate for 1 hour minimum
Puff Pastry Chorizo & Cheddar Pinwheels
An appetizer idea that’s super fast and easy to prepare if you're planning to host some parties or events. I’m using turkey chorizo and cheddar cheese for these delicious pinwheels. Just place them in a tray and let your guests help themselves.
▶ Printable recipe, tips and instructions
Say HI to us here:
▶Instagram:
▶Facebook Page:
▶Pinterest:
THANK YOU for watching and have a lovely day!