Thanks for your kind words and your method for seasoning the chips. Recipes can change and improve and I see no reason why your method would not be awesome either. I think the key to my recipe is to plunge the chip shaped potatoes, into hot water at the start. This neutralises the starch and gives the chip a soft creamy texture on the inside after cooking. There will also be differences with the potato type and oil type, despite using the same technique. This is the fun of cooking.

Happy New Year Charlie. This sandwich is very satisfying, I have to say. First, the bread recipe is foolproof and provides the perfect toast. Second, as you say the flavour combination is a proven winner. If I knew you were making this Charlie, I would be passing you a packet of back bacon on the quiet as well.

You'll be pleased to know Anita, that apart from the initial 10 minutes kneading, there is no further kneading required. Just make sure you have a warm environment for the dough to rise. I stick mine in the oven, with just the oven light on. I also get good results from just talking to the dough, and it responds well to all the hot air. I was just thinking, have I cooked anything from The Netherlands? I must check. Happy New Year to you to in about 2 and 1/2 hours.

Thank you so much for watching and for your kind words. I still use this recipe for my fries and love the flavour too. Happy New Year , take care.

I’m glad you liked it, it was one of my favorite soups to make. Asparagus is a great vegetable for soup because of its strong flavour.

Thank you so much for your greeting. Happy Christmas to you too.

Thanks Elsie.

It is so much easier than it looks to make. I love how quick it comes together.

I only had plastic bowls at the time of making this .

Thank you so very much for your kind words and for taking time to watch my video. I'm so glad you like my channel and hope my future recipes will be of interest to you as well. Happy New Year.

I will definitely be making more of these. Thank you so much for watching.

Thanks so much for stopping by. I'm so pleased with this sandwich.

When they taste like this one did, they are worth the fuss.

I agree, this recipe is a real winner!

Its all about the combinations of flavours Michele. Hope you did not wear yourself out at Christmas.. Take care always.

I know right........best combination of flavours ever

Thank you Michele. I will definitely be making more of these.

Better use knife and fork 😂

This was by far the best toasted sandwich that I have ever tasted.

Thank you so very much.

I am not really a soup person, but this one was so luxurious. Thank you so much for your kind words.

I'm so glad you like it, it's super easy to make and tastes so fresh! Thanks so much for leaving your comment.

Now I am hungry 🤤

Ha ha....that happens to me too when I am watching recipes.

And nothing smells better in the kitchen than the aroma of bread baking.

I also think the pork mince adds a depth of flavour over beef, because of the increase in fat content. Thanks so very much for stopping by Anadi.

I'm so glad you like it enough to try to make it. It is a pretty robust recipe and one of the best flavour loaves of bread I've come across.

I think the seeds add a lot of flavor and texture to the bread. Also I think it needed about 1 tbsp more of water. If your wholemeal flour is more coarse, it will absorb more water. These breads can be quite tricky once you start messing with the recipe.

Thanks, it's so good with fresh cream and berries.

I love your tart form 😊

Thank you Gaby

Thank you for your comment

It’s a great option for a light dessert, perfect for a festive occasion. I wanted to create the same sort of filling that Pastéis de nata has, but without the over cooking. When I was at University, I used to work near a Deli, that did miniature versions of this with the fresh fruit set in gelatin on top of the custard in a short crust pastry, which is where the idea for this came from. I was going to make NY style strawberry cheesecake again this year, but could not face how heavy it feels after eating. Hope you enjoy the festive season and keep warm always.

Thank you.

They are a regular item in cafes and bakeries in New Zealand and Australia. They are pretty easy to make. The full recipe is in the description box. Thanks for the kind words and for stopping by.

I sure will. Thanks for stopping by my friend.

Glad they worked out for you, I always make a few extra of these just in case they get scoffed down too quickly. So I used 3 squares of pastry in the end. I'm so glad they worked out for you. The pork mince has more fat so you can leave it out substitute lentils, processed chickpeas or red kidney beans mashed, if you want them more healthy. I find some ground meat can make them too fatty. If you use the search panel on my channel page and type in "sausage rolls" , you will find about 12 different sausage roll recipes. Some pure beef and some vegetarian. Take care and have a wonderful Christmas.

My neighbour and I have been slowly working our way through this. The fresh cream custard is so silky smooth. I think you could put fresh slices of kiwifruit on it too. Thank you so much for stopping by and leaving such a nice comment.

It tastes amazing with fresh cream and berries. I only ever use real fruit. Merry Christmas to you too my friend. I hope you have a wonderful time and enjoy some of the treats from your kitchen. Thank you for stopping by and leaving such a lovely message.

I'm afraid I really labored through this one Charlie. I find most types of baking have too many fiddly bits that test my patience. I should stick to bread making and pies I think. Thanks so much for stopping by.

I will post some to you today.....ha ha. I hope it arrives in time.

I had 2 slices of this today Juliana.....I am allowed because it is Christmas....hehehe. Hope you and your family have a wonderful festive season.

thank you kindly for your wishes. have a wonderful happy and safe festive season my friend.

Thank you, I'm so glad you liked them!

Merry Christmas to you too Tati. I assume it is pretty cold for you and you will be looking forward to all that delicious comfort food that the festive season brings. I hope you and your family have a wonderful Christmas.

I think it's a match made in heaven! I will make my own apple sauce next time though, get some strong flavoured apples. How the knee doing?

Gidday Dave. Can't beat a sausage roll....maybe a mince and cheese pie ha ha. How are you getting on mate? I assume you found some work. Hope you have a bloody good Christmas too mate........just don't watch the news and you'll be fine. When my Mum and Dad used to say "What is the world coming too?" "Television will ruin society, mark my words". I'm glad they are not around to see what is happening now.

I love using apples in savoury dishes, they add a great sweetness. Also they help the other ingredients bind together inside the pastry. I love these Ritana.......thanks so much for watching.

I only make these twice a year now as they are quite the opposite to a health food Anita. The blend of beef and pork always gives a better texture and makes them edible when they are cold as well. Thanks so much for watching.....What are you doing for Christmas and early next year? More travels?

It tastes like the fruit loaf bread/cake my Dutch neighbour used to make. it was closer to Stollen than to cake though, where as this loaf is closer to cake in texture. Yes, you are right , those spices make it taste fantastic. I have a small slice every morning with my cup of tea.

Thank you. They are my guilty pleasure.

It's so easy to make, and they taste amazing! Thank you so much for stopping by.

I am so glad you think so! I tried to use high-quality ingredients.