Savory carrot cake dish | 50 layered carrot tart!

[@MMjr.]

Wow just wow, will try this next time.

[@mmniysf4743]

Magnifique 😊

[@bblimbutumrok2426]

Looking beautiful

[@61samcarter]

With regards to herb oils... I use neutral oil and heat it to 70C then just blitz it in the thermomix with the herbs for 60 seconds. Let it drip through a fine sieve lined with kitchen paper in the fridge and hey presto. Was never a fan of the blanching myself either.

[@campgros]

More *than Fabulous recipe as always chef, thank you

[@d.secchi89]

You are geniously creative.

[@unbekannt6227]

Great!

[@heriananta9760]

You always makep beautiful dish chef, i always insteristing all about you're sauce for dish.

[@torbenholm2975]

you are amazing. it looks really delicious 😃😃😃👏👏

[@JulesCookingGlobal]

Thanks Torben!

[@Oculoustuos]

How did you come by this fantastic recipe?

[@우도릐]

Hi chef! Do u think make the tart with egg plant?

[@Riabrunch]

28yh and 29th Steptember, in Portugal 😍🤩💥💥💥

[@mezzafinook]

than*

[@林孟暘]

I am curious chef that if you were to make a fish centered main course dish that has the fish prepared three ways how would you have done it , in Taiwan our culinary high school has a competition that lets us have a chance of getting a scholarship I was hoping if I can have a different view on how you might do it

[@alimoradi273]

Hi dear friend, I love your recipes so much, and my request is to include subtitles, thank you great chef.

[@jorgeenriquezm]

You have a youtube option that auto generates them, check the bottom right button ;)

[@clasifi1]

Jules, i have a question about the carrot cream. (or just creams in general), when we add the xanthan powder to prevent it from splitting... How long do we have before the effect is gone ? In other words, if we prepare the cream in the morning, can we keep it intact if we have to serve it in the evening ? (or 10 or 12h later)

[@Blablablateelbal]

Hi clasifi, If the cream is creamy enough. (when you sense no particles) and thick enough it should be stable. It might split a bit when frozen and defrosted. Then simple use a handblender to quickly restore the texture. Xantana is no magic powder. If your cream is too watery to start with, please don't use xantana to make it a thick cream. It will be too sticky/gluey.

[@clasifi1]

@@Blablablateelbal thanks!

[@KittySaysM3wM3w]

So why do cook the mustard seeds three times??

[@JulesCookingGlobal]

This is to make the mustard seeds less bitter. Really makes a huge difference in the flavor

[@gauravsdixit]

Chef where we can find the recipe ?

[@danflick6669]

There is a lot you can do with a carrot!

[@jaajames]

Hi Jules! Sometimes when making green herb, the herb turns brown instead of green. Do you know why and how to prevent this? Thanks!

[@medusamedusa100]

The heat that the food processor creates while working could be the reason. If you will pulse, rest the machine, pulse again and repeat that for several times (and make sure the machine doesn't get warm in the process), that can help. Also, I really think blanching makes a huge difference. Just use the veggie spinner + lots of paper towel after blanching. Maybe that helps!

[@jaajames]

@@medusamedusa100 But shouldnt the mixture be heated to extract the green colour? My oil went straight from no colour to brown without turning green first. Which i find weird

[@61samcarter]

@@jaajames what herbs were you using?

[@jaajames]

@@61samcarter i was using sage, but there was this one time i was using coriander and it turned brown as well

[@michaelgiliam5909]

Tuna tartare Japanse flavour

[@8balllarrey878]

What I get on the paid subscription?

[@mysterysaxoman]

Het Jules, het is more THAN. Then gebruik je voor uitdrukkingen als ‘en dan’ ‘and then’. Groter dan of meer dan gebuik je Than.

[@elisabethbreitler580]

hallo, du bist Holländer und verstehst hoffentlich deutsch. Mein Englisch ist sehr sehr schlecht. Ich suche das Rezept zu diesem Video (Savory carrot cake dish). Ich finde es nirgends (youtube, deiner homepage, Gronda). Kannst du mir weiterhelfen? Mit Hilfe des Videos und der Zutatenliste gelingt es meist. Tolle Videos, Rezepte.

[@JulesCookingGlobal]

Hi, don't really know a lot of german, but you can find the written recipe on my website www.julescooking.com/single-post/savory-carrot-cake-dish-50-layered-carrot-tart

[@deepz71]

ok friend HOW ? many guests are going to come back for u r layers always keep in mind ...................know what i mean chef

[@gab.lab.martins]

I'm sorry to mention this, but the eating noises are really bothersome. Turn the voice audio down for those bits during editing, please.

[@18095714098]

Im very happy to follow u on instagram

[@chopstixxz]

looks awesome! just the machine to get the carrots that way is probably expensive 😅 😳 😮‍💨🥲