Sure, here's the translation: "I cooked it for 3 hours and it just wouldn't thicken, I don't know what could be the problem."😢
@ron56pvi13Ай бұрын
WOW! Had everything but the Mace and when Amazon delivered that, my wife and I got started. It is a fantastic replacement for pumpkin spice. We made lebkuchen for our sauerbraten gravy. Then pumpkin bread, spice cookies, and pumpkin pie. Thank you.
@catcat50453 ай бұрын
No need for a cup of salt, far too much. Spices are preserving well without salt, you can rub salt on the meat when needed.
@2moosepie3 ай бұрын
Dill makes it taste so good for me
@danieldavid31606 ай бұрын
What a quick, simple and easily understood way of cooking asparagus! Many thanks. I´m impressed!
@E4Fortune6 ай бұрын
Looks yum
@rosezannekearnan15418 ай бұрын
Thanks easiest recipe and I am going to try it . Once again thanks a million😀👍❤️❤️
@rosezannekearnan15418 ай бұрын
Thanks , I am very impressed with your recipe . I am going to try it 😄once again thanks
@Chris-ux3no8 ай бұрын
bruh, 5 year old videos are so good :D thanks mate!
@Evergreen9459 ай бұрын
How to freeze them for later use?
@cookswiss20249 ай бұрын
Hey 👋 I would put it in a Ziplock bag or a plastic container once it’s cold and then freeze it. Should be fine for at least 6 months in the freezer. Cookswisw
@giuseppebennici841210 ай бұрын
Stupenti ❤❤❤
@cookswiss202410 ай бұрын
Guets neues ;)
@jacquelinehertzog666411 ай бұрын
I grew up in a small town in Switzerland , and this was always my favorite jelly , on thickly sliced fresh bread with a ton butter ;) ...beautiful Video
@cookswiss202410 ай бұрын
That is the reason why i did this Video, i love it too ;) 🥰 thx
@jeannine173911 ай бұрын
These look perfect, thank you. :) God bless you!
@cookswiss202410 ай бұрын
Thank, God bless you too 🥰😊
@gertrudweber764111 ай бұрын
Vielen herzlichen Dank. Liebe Grüße aus Kanada
@cookswiss202410 ай бұрын
Danke auch und ein gutes Neues Jahr 😃 Grüsse aus der Schweiz
@AngelikaMonego Жыл бұрын
Mein Grosspapi hat Ghacklets mit Hoernli jeden Mittwoch gekocht, weil miis groosi Mit ihren Koleginnen treffen wuerde. hausgemachter apfelmuus und salat mit der yummy schweizer salat sosse.... Und natuerlich gereibter emmentaler. :) ich bin schon sehr lange nicht mehr in der schweiz gewesen und alle deine rezepte erinnern mich von meiner kindheit ein bisschen. danke schoen. (also I am not sure if you speak german - but the translation would be that my grandpa made this every wednesday since my granny would meet her sowing lady friends for lunch then.) It was the only thing he cooked on his own, and he always served it with home made apple sauce and grated Emmentaler cheese. And salad of course. :) i haven't been there in a long long time and your channel has made me remember my childhood a little. Thanks a lot. If you have any more recipes i would love to see more... Kalbswurst mit Zwiebelsauce zurich gschnetzlets mit roesti Rotkraut mit kastanien? Vermicell? ;0) viel glueck und merci viel mal
@cookswiss202410 ай бұрын
Merci viu mau für deinen schönen Kommentar und die geteilten Erinnerungen. ☺️😊 Danke auch für die Vorschläge, schreibe ich mir gerne auf :) Hoffe komme das Jahr wieder mehr dazu Videos zu machen. Grüsse Matthias
@LB-W Жыл бұрын
Swiss salad and dressings please 🙏
@cookswiss2024 Жыл бұрын
Which salad do you have in mind? Carrot, Sellerie or just green?
@LB-W Жыл бұрын
@@cookswiss2024 green please
@dianeolson3098 Жыл бұрын
Why are you washing them?
@cookswiss2024 Жыл бұрын
Hey 👋 Those were used Vanilla beans, i used them in custard and then reused them to make this vanilla sugar.
@sultanasultan9605 Жыл бұрын
Well done 👍🏻👍🏻👍🏻 A question please what to do with quince meat ?!
@cookswiss2024 Жыл бұрын
Hey 👋 You can use a food mill to separate it from the seeds and then use it like apple purée. Or add some sugar and make jam.
@felipemedeiros4001 Жыл бұрын
Uma dúvida: o lado correto e original do ralador,para ralar as maçãs do Birchermüesli, é o ralo fino ou grosso?
@cookswiss2024 Жыл бұрын
Sorry i don’t really speak Portuguese, the google translation is strange and does not make much sense. What do you mean with which side? For Birchermuesli there is a dedicated grater but you can also use any other fine grater. Cookswiss
@felipemedeiros4001 Жыл бұрын
Uma dúvida: o lado correto e original do ralador,para ralar as maçãs do Birchermüesli, é o ralo fino ou grosso?
@cookswiss2024 Жыл бұрын
Sorry i don’t really speak Portuguese, the google translation is strange and does not make much sense. What do you mean with which side? For Birchermuesli there is a dedicated grater but you can also use any other fine grater. Cookswiss
@DavidRFortney Жыл бұрын
Great video thanks for sharing. But I found the music horrible
@cookswiss2024 Жыл бұрын
Thx, and thanks for the feedback about the music too 👍🏻😅
@beatricezuzarte1836 Жыл бұрын
Thank you for this recipie. This is easy and straight forward. My 96 year old Friend Ella, used to make Elderberry Wine, Jam and Juice! I reserched about the Elderberries and found out how valuable this fruit is. I forage for it in my neighbourhood and get plenty of stalks full of Berries. Thanks once again for this video. God Bless!
@cookswiss2024 Жыл бұрын
Thank you too :) nice too hear, they are ready in my garden too right now 😊👍🏻
@chanellovely2836 Жыл бұрын
Youve handled the critiques of all these folks very well. Sometimes it may be helpful sometimes not. No matter your process if it works for you great! We all do things differently as long as we get the results we were looking for and are satisfied with them. I enjoyed your vid. Thank you for sharing. I will be making for the first time.❤️
@cookswiss2024 Жыл бұрын
Thank you very much for your comment :) Couldn’t agree more 😃 Enjoy your Vanilla sugar 😉 Cokswiss
@stevenfeil7079 Жыл бұрын
Why wash? You are washing off the residual oils on the beans.
@cookswiss2024 Жыл бұрын
Hey 👋 Those where used beans, they where in milk and that milk had to be washed off. Its kind of the whole point of this vanilla sugar, to recycle the beans you already used.
@mermaidtails4391 Жыл бұрын
Lol I make vanilla products, including sugar often and really, it isn’t this drawn out.
@cookswiss2024 Жыл бұрын
Ah interesting 🧐 then how do you make it quicker?
@mermaidtails4391 Жыл бұрын
@@cookswiss2024 I just take my spent or old dried out pods, or dry out new ones, grind them up extremely fine in a coffee or spice grinder and add them to sugar. Let that sit for a couple weeks. Been doing that for years.
@cookswiss2024 Жыл бұрын
Ah cool, have to try that as well. Is it like a good grinder or just a regular cheap coffe/spice grinder? I never get mine really fine, there is always some big Vanilla pieces inside…
@mermaidtails4391 Жыл бұрын
@@cookswiss2024 use a really good spice grinder or better, a small food processor
@jazznyc2781 Жыл бұрын
Just shared your recipe with friends 😍😍😍👍
@cookswiss2024 Жыл бұрын
Thx 🙏;)
@tiffcat1100 Жыл бұрын
It’s called brown bread rather than grey bread (at least in UK) 🙂
@cookswiss2024 Жыл бұрын
True :) sounds better as well :)
@valleylaker Жыл бұрын
These look absolutely delicious and blessedly easy. My great grandparents came to America from Switzerland and unfortunately the recipes weren’t written down so I have been trying to recreate them. I just found this website and much of this are great food memories for me. Thanks!
@cookswiss2024 Жыл бұрын
Hey Jerry, That sounds wonderful, hope i can bring back more memories in the future with my recipes 😊
@valleylaker Жыл бұрын
@@cookswiss2024 I look forward to it. Thanks again!
@sandyhossman7771 Жыл бұрын
Same , only my swiss grandmother 's recipes are written in German. 😊
@Goodbrod2 жыл бұрын
Thank you for this video! How do you pronounce the name?
@cookswiss20242 жыл бұрын
Hey 👋 Not sure how i should explain this in writing ✍️😅 also this „ä“ vowel does not exist in English. I would say Anise Cookie 😃
@nikolett4942 жыл бұрын
❤Danke
@cookswiss20242 жыл бұрын
Bitte schön 😊🙏
@kreativeartsmalayalam69882 жыл бұрын
Is that a blood orange?
@cookswiss20242 жыл бұрын
I think it is 😅
@petertaylor47582 жыл бұрын
That seems like a lot of salt
@cookswiss20242 жыл бұрын
You can put less if you want :) this is for me a complete seasoning, i will not add other salt while using it.
@dandana46472 жыл бұрын
so much work energy and sugar used !!!
@cookswiss20242 жыл бұрын
Agreed, better eat the quince raw 😂
@lunchkit3511 ай бұрын
It is a hell of an ordeal making it but there is nothing more enjoyable than the quince jelly after all that work. It's my absolute favourite. 😋
@felipemedeiros40012 жыл бұрын
Na receita original,era mesmo leite condensado ou leite evaporado sem açúcar?
@cookswiss20242 жыл бұрын
era mesmo leite condensado com açúcar, hoje inimaginável :)
@felipemedeiros40012 жыл бұрын
@@cookswiss2024 pensava que era apenas evaporado. Mas no caso naquele tempo,era servido no jantar,não no café da manhã,não é?
@felipemedeiros4001 Жыл бұрын
@@cookswiss2024outra dúvida: não dá para ver direito, o ralador utilizado no vídeo,é aquele mais grosso ou é o fino?
@felipemedeiros40012 жыл бұрын
A receita original,era mesmo leite condensado ou leite evaporado?
@cookswiss20242 жыл бұрын
no original é na verdade com leite condensado, ou seja, com açúcar. inimaginável hoje. Cookswiss
@felipemedeiros40012 жыл бұрын
@@cookswiss2024 eu cheguei a pensar que era o leite evaporado mas sem açúcar,pelo fato de ser uma receita saudável
@felipemedeiros4001 Жыл бұрын
@@cookswiss2024outra dúvida: não dá para ver direito,esse ralador do vídeo, é aquele mais grosso ou é o fino?
@nisha-mac91852 жыл бұрын
It's very clear and clean video. Thanks for sharing you recipe I'm gonna make it for dinner
@cookswiss20242 жыл бұрын
Hey 👋 Thank you very much, enjoy 😊 Cookswiss
@BadBoyBreeze132 жыл бұрын
You did all that picking of the elderberries why didn’t you just put them in water and let them float
@cookswiss20242 жыл бұрын
Good idea, thx for your tipp 👍🏻😃
@frankmajk82442 жыл бұрын
That's alot of salt
@cookswiss20242 жыл бұрын
You are allowed to put less ;)
@hannet5112 жыл бұрын
I spent a month at the Bircher Benner clinic in 1992. I ate this three times a day. It was made with almond milk, not condensed milk with sugar. And the whole rolled oats were soaked overnight.
@cookswiss20242 жыл бұрын
Absolutely agree, soak the oats and use whatever Milk you like :) Just be aware, Dr. Bircher Benner lived from 1867 to 1939, that was the time of condensed milk which was patented in 1856. en.m.wikipedia.org/wiki/Maximilian_Bircher-Benner But if you ate it with Almond milk in 1992 they were ahead of time again, considering that it trends since a couple of years :) Cookswiss
@annabellasutanto99302 жыл бұрын
Is it better to add the apple before or after soaking?
@cookswiss20242 жыл бұрын
Hey 👋 Definitely after soaking, it will oxidize very quickly and we want to avoid that :) Cookswiss
@azzerrazza75352 жыл бұрын
Thanks doing this right now for the orthodox Easter! When boiling the onions skins the first time, is there a reason why you left the lid off? As my partner keeps insisting to put the lid on as it will heat up quicker. Thanks looking forward to hearing your response.
@cookswiss20242 жыл бұрын
Your partner is right :) There is no reason to take it off, was just to show the boiling :) Happy Orthodox Easter 🐣 😊 Cookswiss
@toowoombalifeinaustralia41092 жыл бұрын
great...I made some sugar using Ceylon Vanilla beans from ebay...Really had a good flavor for the sugar
@cookswiss20242 жыл бұрын
Glad to hear it worked 🙏😃
@carolyndaughton33732 жыл бұрын
This is one of the best natural egg dye tutorials I've seen. I love the lemon juice idea! Many other videos show them boiling the egg for way more time than needed. Your approach is the same one I use and results in a perfectly cooked egg yolk. Not underdone, not overdone. Thank you!
@cookswiss20242 жыл бұрын
Glad you understood my approach with the cooking time 😌 and i am happy that you appreciate it too 🥰 Thx and Happy Easter 🐣
@glacialimpala2 жыл бұрын
There is at least one huge mistake, and that is placing the eggs into already boiling water. Huge risk of cracking. I prefer placing the eggs in the cold water and simmering for 20min once they reach boiling point.
@cookswiss20242 жыл бұрын
A few always crack but definitely less then 10% so i don’t think thats an issue. Boiling them for 20min would be too long for my taste, but they will have a deeper color i guess.
@mikeleon99122 жыл бұрын
Absolutely love this dish. One question: you mentioned Lovage in the ingredients, but it seems you didn't show when and how to put it later🙂
@cookswiss20242 жыл бұрын
Hey Mike Thank you, glad you like it 😃 Lovage is kind of lost in the Time lapse at 2:45. It looks very similar to parsley and is very strong, therefore its only one twig :) Cookswiss
@snefruthesnef68212 жыл бұрын
What are the exact ingredients used for this jelly and could you give me links?
@cookswiss20242 жыл бұрын
Hey 👋 Its in the Video and also in the discripion below 👇 the video :)
@cookswiss20242 жыл бұрын
It is basically Quince, Sugar, water and lemon juice
@dgold22712 жыл бұрын
watched serval pestle pesto's, i found this one odd.....
@cookswiss20242 жыл бұрын
Ohh no 😱 what was odd 🤔
@patcat54812 жыл бұрын
Thanks. If a recipe calls for 1 tablespoon of vanilla extract, how much vanilla sugar should you use? What is the conversion to from extract to sugar in a recipe? Thanks.
@cookswiss20242 жыл бұрын
Hey Pat Cat That is a good question ;) I think this vanilla sugar is rather mild, i would put 2x tablespoons of this home made vanilla sugar for 1 tabelspoon of extract. However if you use this synthetic extract or powder (sugar) then i would use less because that is quite strong. So if natural more and synthetic less :) Cookswiss
@frank62502 жыл бұрын
whoever did this never had muesli in Switzerland.
@cookswiss20242 жыл бұрын
I did it, and i have muesli in Switzerland 🇨🇭.. actually quite frequently because i live here :) There are many different recipes and i don’t claim that mine is the only one. Make your own video, its free, everybody can do it ! Good luck Cookswiss
@overratedprogrammer2 жыл бұрын
I wish you weighed the berries after the stems so I knew how much to use with the berries I have already destemmed..
@cookswiss20242 жыл бұрын
Hey 👋 I agree, that would be nice to know :/ But for this jam i would not worrie too much, a bit more or lees won’t matter much 😅 Cookswiss