A GREAT tutorial. You are a true teacher. Thank you.

This is not the original way of cooking the recipe. First of all you should always use a fresh green onion and always it’s made with mixed green and red peppers pre cooked and skinned. The cheese is goat. This is a small portion of the recipe but even with those adjustments you will get a small portion of the original taste.

Babe, a good secret for all vegans is, when you make a veggie burger, is to make a special bread. At stores that sell protein powders, some products do not have vanilla added, and the unflavored powder is just as bland as white flour, replace 1/4 of the bread flour with this protein concentrate powder, add some baking powder to help the rising, and all the rest is the same recipe, and when the complete protein in the bread is increased, the option to make a veggie burger is no longer limited to beans. With this fact, you will not make a veggie burger as good as just throwing a cooked fresh portobello mushroom on a bun, in fact make it a double....

A good secret for all vegans is, when you make a veggie burger, is to make a special bread. At stores that sell protein powders, some products do not have vanilla added, and the unflavored powder is just as bland as white flour, replace 1/4 of the bread flour with this protein concentrate powder, add some baking powder to help the rising, and all the rest is the same recipe, and when the complete protein in the bread is increased, the option to make a veggie burger is no longer limited to beans. With this fact, you will not make a veggie burger as good as just throwing a cooked fresh portobello mushroom on a bun, in fact make it a double....

You can use yhese as bread for a sandwich

Sounds legits!!

You don’t wash your veggies??

Your are not steaming, you are boiling. Please don't be a liar.

In Australia, we spell savoury the correct way as well. Love your take on galettes. A French take on pasties and pizza. Just brilliant in my opinion.

I tried this recipe and it was amazingly delicious!

wow lots of salt I would totally omit that and the butter so as not to clog those arteries I would use lemon or avacado oil other than that looks good

I made this meal for the family tonight with the new stainless steel pan I got for Christmas. Took your advice and added parsley. Loved it! Thanks for sharing.

You got down,!!😋💥👍🏽

Thanks for sharing this recipe,must try😋❤️💥

Just eat the skin it's good for you and tastes like apple skin texture

The skin has the most vitamins. But beware to only eat organic ones!!! With no pesticides!!!

This is exactly what I envisioned in my mind for a potato and vegan sausage soup. So I see I was headed on the right track. Except I'm using Beyond hot italian sausage(they're not real spicy, just more flavorful than the plain ones in your dish). The Fieldroast have soy, and I'm allergic to soy.

A roll and tattie scone is breakfast heaven.

We were looking for leftover mashed potato recipes, thanks!

You already seemed lit. You needed more on camera?

I like the ingredients combination you use I will definitely will prepare it at home for myself and my picky eaters children’s if they prefer trying veggies recipes

Yummy

Yummy ,nice work,thank you ♥️👍🇹🇼

Bloody hell, try to tone down the enthusiasm.....!

Pretty sure I grabbed that recipe out of a magazine way back in the day when magazines were a thing. I too grew up with Jello in trifle! But this one doesn't need it. You really could throw the whole thing together with store bought ingredients and it would still be delicious.😁

Hi! Since this video I have a new go-to dressing recipe and you can find it here: howtomakedinner.com/blog/nutritional-yeast-dressing/ 😊

Oh my goodness does that kiwi look juicy and deliciously ripe ❤

stainless steel cutting boards are the best!

I'm not a mincemeat fan, and by that I mean I think it's the antichrist itself, but the your trifle looks awesome. Totally with you on those mini mandarin segments - they are weirdly epic in lots of dishes 👍😉

Making custard (and quiche) has been one of my want to things for quite a while. Seems straight forward, any last minute gotchas to look out for? Thanks for the video!

In the video, it lists water as an ingredient in the salad dressing instead of oil, but the website lists oil. Will water work or does it need to be oil?

Gawd that Trifle looks amazing🤩! I have'nt made one for decades. I used to use Port or Muscat while my chef buddies always recommended Grand Marnier. I've never used the mince either - fab idea. Oranges? never, I uually opted for Peaches - and - always had a little layer or two of Jelly 🙂 - oh, can't get too much cream on a Trifle 😋 & chocolate shavings on the cream me thinks.

What the heck is Mincemeat??

That looks delicious! And I do like mincemeat.

So many great videos and dishes came out of that kitchen, thank you for reposting, I've never had a trifle now that I think about it. Must remedy that asap.

Hi all! For anyone who's been around for awhile, this is a fresh edit of a video from 2020. The original was 15 minutes long because of my excessive rambling. I've gotten a lot more aggressive in my editing style since then! But some things never change, and my love for this trifle is forever. I hope you all have a happy holiday season surrounded by loved ones and delicious food. 🎄

Yummy!

Ahh you're so close to 30k subs on here, awesome!

I've been making soup for the past 3 weeks every few days, it's so comforting to know I have food ready to go in the fridge that I actually enjoy. I've been making this Scottish Lentil soup on constant rotation from another YT Channel I watch, it's called What's for Tea, it's amazing and also corn chowder which I'm about to make right now. Thank you for giving me some new idea's, I've been cooking your soups for a few years now ( really love the coconut tomato one) but seeing something new or tweaked is great as well. I also found a Lentil and Barley soup recipe in my Essential Pepin cookbook, best used book I got recently haha, so making that next time I go food shopping... I've never made biscuits but you've convinced me that it's doable, so I will be making your recipe for sure, might have all the ingredients already, and a scale of course :D Sorry for such a long comment, and so happy to have a video from you Paula, thank you so much! <3

Nice review. Can you comment of the burn marks on the front face of the oven as you open the door? Is that just from normal pizza making? It's at the 8:04 mark.

Brilliant. Gonna make all 3 of these!

Thank you so much for the dip recipe! I am totally planning on making it tomorrow!

Hi! I took advantage of a sale on cremini mushrooms and dehydrated them. I think I'll make this one first and see how i can make it with dried ones. I'll let you know if you like.

Cannot wait to make all these recipes! The chowder looks particularly amazing. Been making alot of ground venison tacos and chilis over here bc my men had a productive hunt this year...

Paula! I always get excited when I see new content from you. And when it was soups, I was over the moon. Everything looks delish. I've got to try that mushroom soup. Every time I see your digital scale, I wonder why I'm putting up with my 20 year old Weight Watchers one that is small and persnickety, and of course that makes me loathe to mess with it.

Just 🤤

Gawd - when I saw all those sauteed mushrooms I was thinking Risoto! Soups? been havin' heaps of fun recently experimenting with Miso ;-) Me thinks that mushroom soup - if less liquid was added could come close to pie filling yummo! I now prefer Sweet Potato aka Yams over regular potato coz' Yam's have a lower glycemic index. Hey Paula, shhh, next time you make that Pumpkin soup add a teaspoon of smooth Peanut butter, just between you and I ;-)

There you go cooking the exact stuff that I've been doing lately ^~^ Get to add some more to my list of things to cook. (I made a ton of turkey stock at Thanksgiving and froze it and have been using it for soups LOL)

Those biscuits and mushroom soup are on my list for when I get back into town after the holiday! I also need to get me one of those itty bitty whisks too. Thank you!!!

Can we use unsweetened almond milk instead of cornstarch and evaporated milk for the mushroom soup?