Where's the ACTUAL recipe??? Listing ingredients without amounts is just ridiculous!

Please sharpen that knife

I have been eating these things since I was a kid ,if you make them right they taste amazing!!! they will be so addictive...BUT if you make them wrong you will know because they will be bland almost tasteless.

salmon in grams?

Whenever I make shrimp broth it often comes out bitter. Why’s that?

sorry, may i ask why did you remove the pectin-water from banana then add it back?

I thought gravlox were cured and than cold smoked, no??

How long it last ?

Can you use just crab legs - ? Plus added veggies & herbs.

Thanks for the recipe wanted to impress my girlfriend with some homemade bread really worked out .

love the recipe and that kitchen looks so small and efficient.

Goor morning, greetings from Colombia in Latin America, I was wondering if you could tell me what how long should I have them in the over as when I pause the video it says 227 so is that 2 minutes and 27 seconds? 227 seconds? Than you for the video, you have helped me s lot with that information, you are awesome.

Wow, I really like this! ✔👍 What kind of dressing was used in this?

Cooking with real Binchotan is something I'd love to do at least once in my lifetime. Ever try Acacia lump? I've had great results from one called 'The good charcoal company'. Best of luck in your search!

nice

Need sound

Can you freeze them and fry later?

Wow

Thank you for a great video and recipe. Please can you increase the volume on your input.

Hi, Azelia, I am looking for your moist and light peach cake recipe. I loved it when I made it once, long ago. Can you please help

Icing sugar Cocoa powder Butter Cover up n place in fridge for 30 min before icing cupcakes

Hi there! there is a problem with the blog! please let us know where we can access the recipes, many thanks!

I’m going to the shops to get the ingredients now! 🤤

That shirt is very offensive

good idea how to buy dried cod/let me know

Wow x

Amazing ideas indeed. I’ve been figuring out what to do with egg whites. Thanks a lot!

Thank you very much for sharing. Liked and subscribed of course x

Cannot hear you

Hello, Thank you very much for the information. There are so many different ways to create with meringue that It is very nice to know which kind to use. Thank you for your time.

eu nao acredito que so os portugueses nao falam portugues nas suas proprias receitas desgastante

BTW where would u recommend to buy the saltfish in London?

love the video ... very clear and concise instructions and a nice kitchen too!

Alas !!! I can make a dairy and egg free cake with frosting for my daughter's birthday .she has multiple food allergy .Thank u ever so much for this recipe .

I had 1-2/3 cups egg whites frozen. They had been in there too long and tasted terrible. But everything worked exactly as you said so I could make it again with confidence. I used 1-1/2 cup plus a little more superfine sugar. The syrup I will make a suggestion. When it is carmellized, pour some boiling water into it very slowly, be very careful as it can foam and steam up. They say 1 cup of water to 1 cup of sugar, you can boil it down if too thin. Get it mixed well, then pour whatever looks right in the baking pan. That way, hopefully, it won't solidify like mine has done twice lately. Then if there is any extra (I used 1 whole cup of sugar for the syrup), you can drizzle over the cooled meringue. As it was, I did risk my nice angel food cake pan on an electric burner turned low, simmered a little water into it. I was going to fill it with hot water the next day to get it dissolved so I could wash the pan, but when I got to it, sitting overnight and part of a day like it was, it was mostly a very thick syrup. The conversion, 1/4 cup equals two large egg whites, 1 cup would be 8. I had a little over 1-1/2 cup. Egg whites probably only keep about 3 months in the freezer if that. I'll have to start marking stuff. I looked out the front door to see if it had started snowing. I had put it out on the stoop where I feed the birds, didn't know if the possum or raccoon would get it. The raccoon was feasting on it.

im coming over for dinner,lol.obrigada querida.ciao.cant wait to try these myself.beijinho.

since Pam Pam i've wanted this recipe! Saturday it is! Thanks!

Love it love it love it!!! Just made it. Thanks a lot.

Hi Azelia! I'm wondering how the baking would variate if you're seeking a meringue with a softer texture inside (sort of like a marshmallow) but still a crunchy crust.

Hi Azelia, thanks a lot for sharing this recipe.I tried it yesterday.It came out lovely and yummy.I used strawberry jam and replaced cocoa powder with plain flour. Really useful for my son who is allergic to egg, diary and cocoa powder...than once again..

Looks good! Hope to see you doing a sourdough video one day! ☺👍

excellent! lovely technical stuff :)