Whatever hard cheese you have in the fridge which can be finely grated 😃 this is a cheese I bought in the Mercato Della Terra made locally. Parmesan is also good 😋

To make koji rice you need rice and koji spores from a reputable supplier. The one I use is linked in the description.

Thank you for your message. It’s a welcome change from the more frequent onslaught of criticism for cooking a dish differently. Writing this cookery book I found many recipes are common to many cultures yet with variations. But always the way it’s been done locally is considered the only way. Then I stripped out eggs and refined sugar and found the essence of original authentic cooking. I was brought up never, never, never to touch a knife blade something which you now are inviting me to question. I appreciate that and I love the aesthetic reasoning too. I often find these knives too big so I’m looking forward to holding it as you suggest. Enjoy cooking: it is the foundation of holding body, mind, and soul together. You’ll notice we have filmed several yellow squash recipes - we’ve had a lot of them in the vegetable plot - and these adapt to courgettes if that’s what you have. If you like this recipe have a look at the tzatziki short which shows how to make your own Greek yoghurt.

Yes, 100 degrees Celsius max otherwise it burns.

They really are very good whatever you want to call them 😋

Yes, you’re right. When our bread goes hard we grate it. This was a pane varco.

@@laboursoflove thank you ☺️

It really is lovely; the key is to get the barley to sprout without going rancid. We have learned that there’s a short window where we live when we can make it, early September.

this is the summer version. In winter use blood oranges. You’ll live it whatever the season. 😋

I know you’ll love it too.

That is such a lovely story. Food is full of memories 💕🙏🏻☀️

I’m sorry I don’t know, we don’t make beer. I use barley malt in cooking. If you try it can you let us know if it works. Enjoy your creative process.

Si, c’est bon! These videos are illustrations for my cookery book. However really I just make this how my grandmother did when I was a child. The key is ripe peaches. At the moment there are these beautiful white peaches, the rest of the summer I use yellow ones or even nectarines. The filling is ground almonds, honey, and peach stone infused vinegar. You don’t need much filling. Then sprinkle with flaked almonds and bake until the fruit is soft, probably at 180 degrees for about half an hour. It really depends on your oven and how ripe the peaches are. To make the cream whip drained ricotta and honey. It really is that easy. Enjoy it 😋😃

By using juice the consistency is thinner. Enjoy making it.

I hope you enjoy making them. 😋

Broad beans make the centre beautifully green. For a more yellow pasta add ground saffron to the water when you make the dough. Don’t have the water more than just simmering which ensures the heat permeates the centre of each ravioli and the outside doesn’t fall apart.

It is sublimely good, naturally sweet, and pure. I hope you make some too.

It really is delicious, nutritious, and economical. All these KZbin shorts are illustrations for my cookery book Labours of Love. The Amazon link is in the description. However, to whet your appetite here’s what you need to know to make it yourself: 300g chickpeas, 1500ml water, and a 1200g tofu box (mine is made by Tofu Box and you can buy it on Etsy), flavour with a hint of curry powder and honey. If you love the result of this recipe maybe you’ll buy the book 😋😉🙏🏻

@@laboursoflove Thanks a lot for sharing the ingredients. Good luck with your book.

@@ghislainecolleau5624 Please let me know how much you enjoy the tohu. If you don't already have a large tofu box and need some persuading: I also use mine not only for large blocks of tofu (obviously) but also making feta cheese, and pressing cooked vegetables, such as cooked dried spinach into a block to slice.

@@ghislainecolleau5624 This is the book which I wish I had had 40 years ago kzbin.info/www/bejne/bWLLXmOMnbiKaNUsi=H4gSdPLv7fwfFF_M

they are both very thin flour and water pasta. Vermicelli meaning thin worms are slightly thicker than cappelli, angel hair which is probably more like kadaifi. The thickness rather depends on how you make it. Most commercial kataifi is machine made and very thin. Whatever you do, this is really good. Enjoy cooking and serving it.

Thank you 🙏🏻 I hope you enjoy a slice too!

Thank you 😋 it was 😉

Si 😋

I dehydrate the rice koji so it is absolutely dry, including putting the open jar in the dehydrator for an hour, then I close the glass jar lid and store them like that. I make amasake each week with it and that goes in the fridge. It took me a long time to work out the set up. The wooden wine boxes had holes in them already because they were intended to be up cycled into bird boxes when the wine had been drunk. Without the wood I struggled to get the right atmospheric conditions in the dehydrator: too wet or too dry, too draughty. Enjoy making it because it really is worth it.

they are all finished already !!!!! 😁

Semola cooks relatively quickly in baking. Polenta though needs boiling for much longer. It is not already cooked which masa harina is. You need to cook it in the pan first then add ground almonds before adding lemon juice and melted butter. Try adding a little starch perhaps. (which is gluten free by its very nature). If you have masa harina maybe use only that with starch. What matters is you get a consistency which holds together before baking. It’s a delicate balance of damp (juice) and moist (lots of fat). Put them in the fridge before baking to set the butter which will help you more than olive oil. Use the recipe in the book as a starting point. When you’ve worked it out write it down immediately because you’ll want to make them again and again. The filling is marzipan made with ground almonds and the liquid from candying lemons. Roberto of Wooden Maker in Sardinia custom made the moulds for me; he’s on. Etsy (and writes in English). Enjoy making and sharing them. These have become a specialty here for good reason.

Thank you@@laboursoflove .

and it’s just as good with yellow squash, or with frozen peas out of season. So happy you and your family love it too.

Polenta is not already cooked which masa harina is. You need to cook it in the pan first then add ground almonds before adding lemon juice and melted butter. There was also a little flour so use starch (which is gluten free by itself very nature). What matters is you get a consistency which holds together before baking. It’s a delicate balance of damp (juice) and moist (lots of fat). Put them in the fridge before baking to set the butter which will help you more than olive oil. Use the recipe in the book as a starting point. When you’ve worked it out write it down immediately because you’ll want to make them again and again. The filling is marzipan made with ground almonds and the liquid from candying lemons. Roberto of Wooden Maker in Sardinia custom made the moulds for me; he’s on. Etsy (and writes in English). Enjoy making and sharing them. These have become a specialty here for good reason.

It’s very good! The word treacle derives from the Ancient Greek for honey infused with medicinal plants and herbs. Its similar to rose hip crostata, which have similar properties. Rose Hip Crostata with a surprisingly intense flavour which plums can never imitate #baking kzbin.infoFIowSG2QTCw

😋

mother yeast is made from wheat flour and water. It ferments to consume all the gluten which it converts into the bubbles to make the millet “porridge” rise. You can use brewer’s yeast which works on the honey (making it less sweet).

enjoy making it 🙏🏻♥️🙏🏻

you won’t regret investing the time and effort to do so. What’s great is how what we eat can bring back great memories.

Me too!! 🙏🏻😃🙏🏻😃🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻