OTK Extra Good Things: Parmigiana pie with tomato sauce
For our first episode in our new series 'OTK: Extra Good Things', Yotam dives deep into a spiced tomato sauce and makes the show-stopping Parmigiana pie (with an inevitable Middle Eastern twist). Layers of breadcrumbed aubergines, cheese, spiced tomato sauce and a surprising, crunchy Kataifi topping.
Keep watching for a little bit extra featuring Yotam's prawn saganaki with preserved lemon.
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Chapters:
1:13 Pané the aubergine
2:38 Make the tomato sauce
4:37 assemble and bake
10:16 A Little Extra
Parmigiana pie with tomato sauce recipe:
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Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Miles Harris
Moussaka Recipe ll Moussaka Recipe with Potatoes and Eggplant ll How to Make Moussaka
Today's video we're going to make moussaka recipe with potatoes and eggplant.
This moussaka recipe definitely the easy one and taste DELICIOUS.
Make sure y'all gather all this easy peasy and simple ingredients and make this dish at home!
Ingredients:
- 4 medium potatoes, sliced
- 1 medium aubergine, sliced
- A head of garlic, minced
- 2 medium tomatoes, diced
- 1/4 yellow pepper, thinly sliced
- 400 gr ground meet (beef)
- Black pepper
- 1 tbsp dill
Creamy Sauce:
- 1/2 cup flour
- 2 eggs
- 1 cup milk
- 1 tbsp butter
Meat mixture:
- 2 whole eggs
- 1 white egg
- Salt
- Black pepper
Cheese mixture (topping):
- 1 egg yolk
- 1 cup emmental cheese, grated
- 1/4 cup milk
Moussakarecipe#MoussakaRecipewithPotatoesandEggplant#HowtoMakeMoussaka
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this at home!
This is the MOST DELICIOUS I've ever eaten! No yeast No oven! Everyone can make this recipe at home!
Water 95ml
Salt 1.5g/0.25tsp
Flour 150g/1cup
Green onion 30g
A pinch of baking soda
Cheese 50g
Flour 1/4cup
Corn starch 1/4cup
Salted butter 20g
Oil for frying
清水 95毫升
盐1.5克(1/4茶勺)
面粉 150克(1大杯)
小葱 30克
小苏打 一小撮
奶酪丝 50克
面粉 1/4杯
玉米淀粉 1/4杯
有盐黄油 20克
油 适量
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PASARAPIN ANG TALONG, PIPIKIT KA SA SARAP! (CHEESY EGGPLANT CASSEROLE!)
Pasarapin natin ang talong mo at siguradong pipikit ka sa sarap. Ito po ang aking sobrang sarap na Cheesy Eggplant Casserole. Ang ginamit ko po rito ay ang masarap at very tasty na TULIP Jamonilla Luncheon Meat para wala na pong hihintaying lumambot na karne. Tara na sa masayang pagluluto!!!
TULIP Jamonilla Luncheon Meat is available in selected Supermarkets like Puregold and WalterMart.
For more info on where to buy and to know more about TULIP Jamonilla Luncheon Meat:
May recipe ka rin ba ng Tulip Jamonilla Luncheon Meat? Share mo naman yan sa comment section para marami ang makapagtry. :) @tulipphilippines
#TulipJamonilla #LuncheonMeat #EnjoyTogether
**Please see the complete list of ingredients at the end of the video or from the list below.
(NOTE: This recipe vid is just 13 minutes and the rest of the vid are just shoutouts!)
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INGREDIENTS:
EGGPLANT MIXTURE:
9 medium size Eggplants (or 6 to 7 big size)
5 medium size Red Bell Peppers
4 pcs medium size Egg
Salt and Ground Black Pepper, to taste
RED SAUCE:
2 cans TULIP Jamonilla Luncheon Meat, cut into small dice
Cooking Oil
2 medium size Red Onions, small diced
8 cloves Garlic, minced
500 gms (4 cups) Sweet Style Spaghetti Sauce
1/2 cup Fresh Basil Leaves, sliced thinly
2 to 3 Tbsps Sugar
Salt and Ground Black Pepper, to taste
BECHAMEL SAUCE (WHITE SAUCE):
1/4 bar Unsalted Butter
1/8 cup (2 Tbsps) All-Purpose Flour
2 cups Evaporated Creamer (Evaporada), or you can use regular Evaporated Filled Milk
1/4 tsp Nutmeg powder
Salt & Ground Black Pepper, to taste
TO BE DISTRIBUTED EVENLY PER LAYER:
1 cup Fresh Basil Leaves, sliced thinly
1 whole bar Easy Melting Cheese, grated
1 cup Mozzarella Cheese, grated (Optional)
Cooking Oil for greasing of baking pan/dish
*To avoid a salty recipe, please make sure to put just a right amount of salt on each Eggplant mixture, Red Sauce, and Bechamel Sauce; as you will still need to combine all of these in a baking dish/pan.
I hope you liked this recipe video! Thank you guys and God bless!!!
For better video quality, please watch in HD.
*Do not Download and Re-Upload my videos to any channel, website, or page. Any of my videos re-uploaded will be reported to YouTube and will be taken down for copyright infringement. Thank you.
#KusinerongArkitekto
Swiss Chard & Squash Strata (Egg Casserole)
While this may seem like an elevated egg casserole, it will be loved just the same. With added Swiss chard and squash, this egg strata could not feel more appropriate for fall!
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------------------------------
INGREDIENTS
- 1 whole delicata squash (approximately 1 lb)
- 1 lb bacon
- 2 tbsp bacon oil
- 3/4 cup diced onion
- 1 bunch (approx. 11 oz) Swiss chard, leaves removed from stems, stems diced, and leaves chopped
- 2 cups whole milk
- 3/4 cup heavy cream
- 9 large eggs
- 1 tsp pepper
- 1 1/2 tsp salt
- 2 tsp Dijon mustard
- 1/2 tsp nutmeg
- 8 cups 1/2-inch cubed challah bread (about 11 oz)
- 4 oz shredded Gouda
INSTRUCTIONS
Preheat oven to 425°F.
Remove the stem and slice the delicata squash in half lengthwise. Remove the seeds and pith. Slice each half into ¼-inch slices and lay on a baking sheet. Drizzle with 1 tbsp olive oil, 1 ½ tsp salt, and 1 tsp black pepper. Roast in the preheated oven until golden and tender, 18-25 minutes. Remove from the oven and set aside.
While the squash is roasting, cook the bacon in a large skillet in two batches until browned and crisp. Remove all the bacon oil and add 2 tbsp back to the skillet. With the skillet over medium heat, add the onion and Swiss chard stems with 1 tsp salt and 1 tsp black pepper and sauté until the onion is translucent and the Swiss chard stems are tender, 4-6 minutes. Add the chopped Swiss chard leaves and sauté until wilted, 6-8 minutes. Remove from the heat and cool.
In a large bowl, combine the milk, cream, and eggs. Whisk to combine and break up the eggs. Add the pepper, salt, mustard, and nutmeg. Whisk and set aside.
In a 9×13 baking dish, arrange the cubed bread with the prepared squash, bacon, Swiss chard mixture, and cheese. Evenly distribute all the components and pour the custard over the top slowly to make sure each cube of bread receives some custard. Cover and place in the refrigerator for at least 1 hour or up to 8 hours.
When ready to bake, preheat the oven to 350°F. Place the strata in the preheated oven and bake until the top is golden and the casserole is puffed and just slightly jiggly in the center, 50-75 minutes. Remove from the oven and cool for 10 minutes before serving.
#fall #egg #casserole #strata
Carla Makes Triple–Layer Eggplant Parm
You can make this in a standard lasagna pan OR a 10-inch cast iron skillet.
The cool spoon:
Fun facts I learned while researching and writing this recipe:
????Eggplants are berries (???!!!?)
????Eggplants have been consumed since literally forever, and originate from China and Indo-Burma (not Italy)
????Eggplants should be stored at room temperature (again: !!!!!)
????Eggplants are very perishable, so consume within a few days of purchasing
????The first plants to reach the American colonies [in the 1600s] were grown as ornamentals, not for consumption, and looked like eggs. —Elizabeth Schneider, Vegetables from Amaranth to Zucchini
This recipe is from my book, That Sounds So Good!
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Producer: Zoie Omega
DP: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
#eggplantparm #thatsoundssogood #carlalallimusic