This is the first video of hers I've seen and I just hope the cameraman has figured out by now that NOT showing the potatoes is a big fail. Just show the pan. We can hear the cook, we don't need to keep seeing her face when all we care about is the potatoes!

Hy

That bread! We could even have it with gelato for dessert.

Looks absolutely scrumptious! Now to find good mortadella.

I’ve never made galactobourrikos, but have eaten it many times in Greek restaurants, and it is my favorite Greek dessert. The version I’ve always seen has a very thick custard, and I like it that way. Plain baked egg custard was a dessert remembered fondly from my childhood with all-German grandmas and one great-grandma, who also made a chocolate version. My college food service also made it frequently. Any dessert that is like custard is good for me! The taller the better! Yours is amazing and gorgeous! So where is the recipe?

Delicious Thanks

Looks absolutely delicious 😋

Looks delicious, I can't wait to try this

🌹🌹🌹

" the bigger the meat, the thinner the slice " ❤️🤍💚 i love Mortadella

You look very familiar, did you have a TV Series a few years ago, perhaps Canada?

I've been cooking for nearly 50 years now; I disagree that it's the age of the egg; it's the technique, & your technique is what I use as well! It hasn't really mattered if my eggs were old or new, the peeling came off fine & with the end result, a perfect egg! It's ok to disagree; thank you for the video! 🥰

Lottie Plains

Looks very good.

Kalitera, UK

❤

There's something about her that's very sexy, besides being a great cook. I love her confidence.

No yummy pastitsio without nutmeg.

I’ve been avoiding my stainless steel pans for cooking eggs for years because I hated how they stuck to the pan and set off my smoke alarms! This video changed my life! I made an omelet today and it turned out perfect! That swirl method was everything

AMAZING LOVELY THANKS YOU GOODNESS 🌟 PASTA, DAPHNE COTTON ALWAYS 💜, AWESOME

literally magic

The method varies according to the type of attack on gastronomy that you can find on the internet and according to the foreigner usually invents the recipe and passes it off as authentic. There are MINIMUM criteria to make a paella that is totally skipped by foreigners who want to give us Valencians lessons on what an authentic paella is. You can follow the videos of the Valencian paella masters in Valencia instead of watching videos of supposed American chefs who have no idea what a paella really is posing as great masters of it.

peas???? since when does a paella have peas...? This is rice with things, it's not paella

I LOVE the results you get with this recipe! I have PCOS however and have been committing to my new diet of gluten/sugar/dairy free which has forced me to get very creative of trying to find ways of enjoying my favorite treats. I've seen Keto icecream sandwiches before, but they always tend to make a "brownie" type of cookie, but I think the "fudgey shortbread" route will be better, so thanks you for the inspiration as I figure out what alternative ingrediant ratios would work, since there won't be any gluten to bind them.

Christine, forgot to ask: If I skip the sugar lemon syrup, what difference does it ? Seems too sweet What is the purpose of putting a sheet at the bottom? Thanks again

Hi Christine, would like to know if I make it a day ahead, what temperature for reheating? Will the result as good as freshly baked, very crispy? Thanks

Wonderful and perfection from România / Canada ❤thank you, love Your receipe

السلام عليكم ورحمه الله وبركاته ❤❤

السلام عليكم ❤ بسم الله ما شاء الله عليك ❤ والله القناة جميلة جدا 🤲👌👌🤝🙋 اتمنى لك التوفيق ، ايامكم كلها افراح و السلام و السعادة ❤❤

السلام عليكم ❤ بسم الله ما شاء الله عليك ❤ والله القناة جميلة جدا 🤲👌👌🤝🙋 اتمنى لك التوفيق ، ايامكم كلها افراح و السلام و السعادة ❤❤

Going to buy lots of onions.

Ok less oil? Use a flat plate, put a bit of oil in the bottom. Dip your egg-plant into the oil and turn over, remove it. Put it into the pan. Only put a splash of oil in the pan if it gets too dry overall. Use the thin coating of oil from the plate, to cook the veg. None of the veg gets to soak in oil. If you don't have time to cook egg-plant every day? Freeze a batch in wide flat storage containers, thaw and use. Thawing can be done in the fridge over a day. Have fun. I Like the browning bit. I have food intolerances, the worst being onion = migraines, do you know how much of that is in everything, so I have to cook from scratch. Love Moussaka. Thank-you.

Your logic isn’t proven. You assumed the fresher egg was easier to peel. Where’s the proof aside from ease of peeling?

Tempering without a thermometer?

This is such a special treat that my grandchildren love to ask for. Thanks so much!

In your written recipe, you indicate that the ground walnuts for garnish "are oprional" - (for those with nut allergies aside -) they should not be eating these cookies 😮 The walnuts are the icing on the cake! This garnush is actually a major part of this recipe and should not be omitted. What a beautiful, delicious cookie. They remind me of Thia Maria from Athens ❤🌹❤️

Hi Christina May I Used Almond Flour ?

Absolutely incredible looking! Thank you for sharing!

No nutmeg?

Can I do this over a cheesecake??

Can someone tell me the size of the rectangular pan for this please ?

Certainly, it must taste delicious with all that butter and sugar you used. However, the key to a good recipe today is finding healthier alternatives compared to what our grandparents used to make. While the old-fashioned way had its charm, in these modern days, it’s important to focus on healthier eating, not just by cutting back on unhealthy ingredients but by finding better methods altogether. Considering the amount of ingredients, time, and cost involved, it might actually be cheaper to buy this galaktoboureko from a store. Though I understand homemade is healthier, particularly when using so much butter makes it less so. And even if you achieve the perfect crispiness in the phyllo, once you refrigerate the leftover, the phyllo will become soggy and lose its crispiness.

Cock on as we say in the UK. Thanks for this brill tip.

I can't eat paella without chorizo.

If your a chef your hair would be back

The germans have used cinnamon and nutmeg together for years. Nutmeg is amazing In mashed potatoes.

IF SHE DOESN'T TELL U THE MEASUREMENTS THEN DON'T WAIST YOUR TIME WATCHING HER. BECAUSE IT IS A WAIST OF TIME !!!!! YOUR GUESSING HOW MUCH ???? I WOULD NOT HAVE THE NERVE TO MAKE A PARTIAL RECIPE VIDEO 😂

How much sugar, and butter in the filling?

wow very nice recipe

This is great! I bake sometimes for a couple of people who can’t have dairy and I know they’ll enjoy this.