How To make V
1/2 Loaf day-old whitebread;
-unsliced, homemade-type 10 Anchovy fillets, finely
-chopped 4 tb Butter; softened
2 tb Dijon mustard
4 Eggs; hard-cooked; finely
-chopped 1/4 c Dill; finely chopped -=OR=-
1/4 c Dill, parsley & chives;
-combined 1/8 ts Black pepper; fresh ground
2 tb Butter
2 tb Vegetable oil
Trim the crusts from the load of bread and cut into 12 slices 1/8" thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper. The mixture should be quite smooth. Thickly spread it on 6 slices of bread. Top each slice with another piece of bread and lightly press them together. At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using). Over moderate heat, melt the butter and oil in a 10-12" skillet. When the foam subsides, add the sanwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown. Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails. Makes 6 sandwiches or 24 hors d'oeurve
How To make V's Videos
THE BEST HUMMUS Recipe You Will Ever Try! ???? Perfect Consistency & Silky Smooth | SO EASY TO MAKE
Get ready to discover the ultimate hummus recipe!???? Today, we're going to show you how to make the BEST HUMMUS you've ever tried. With its perfect consistency, silky smooth texture, and heavenly taste, this hummus will become your new favorite snack. The best part? It's incredibly easy to make! Join us and learn how to whip up this delightful and healthy treat in no time. Trust us, you'll never look at hummus the same way again!????
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HUMMUS
Ingredients:
400 gr canned chickpeas (~14 oz, ~0.9 lb)
6 tablespoons tahini
1 lemon
6 cubes of ice
2 garlic cloves
2 tablespoons extra virgin olive oil
Half teaspoon salt
to garnish:
ground sumac
ground cumin
2-3 tablespoons extra virgin olive oil
Parsley
Directions:
- For a perfectly smooth hummus first you need to peel the chickpeas. Add 400 gr
canned chickpeas in a large bowl and rub to take the skin of.
- Fill the bowl with water and skins will start to float. When you drain, skins will group
on water and it will be much easier to collect.
- Add peeled chickpeas, 2 cloves of garlic, half of a teaspoon salt, 6 tablespoons of
tahini and 2 tablespoons of extra virgin olive oil to food processor.
- Squeeze a lemon juice and run for 7-8 minutes on low-medium speed.
- While the food processor is working the hummus will get warm. To avoid that add 6
cubes of ice gradually. ıce will help to make a smooth hummus as well.
- After a couple of minutes hummus will be ok but not smooth enough. Don’t give
up and continue until the hummus is creamy. You can run on high speed at this stage.
- Taste and adjust the lemon, tahini and salt to your taste. Garlic and olive oil always
need time to settle. If you have 2-3 hours before eating the taste will be better.
- When the hummus is ready put on serving table and make a little crater with the
back of a spoon.
- Sprinkle ground sumac, cumin and parsley leaves. Last but not least pour 2-3
tablespoons of extra virgin olive oil.
- Enjoy your creamy, tasty, simple hummus with your lavash or chips as your spoon!
#Hummus #HummusRecipe
Khandvi Recipe In Hindi | गुजराती खांडवी बनाने की आसान विधि | How To Make Khandvi At Home
How to make Gujarati Khandvi at home. This is a no fail recipe by Chef Kanak, in which she teaches an easy and homemade version of making Khandvi.
If you liked this recipe, do hit the like button, leave me a comment below and share it with all your Gujarati friends :) Don't forget to subscribe to my channel for getting new recipes every Tue, Fri and Sun.
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INGREDIENTS:
1 cup besan/gramflour around 100 gms
1/2 cup dahi/yogurt
1.5 cups water
Salt
1/2 tsp turmeric powder
1 tsp ginger green chilly paste
2-3 pinches heeng/asafortida
TEMPERING:
1 tbsp oil
1/2 tsp mustard seeds/rai
1/2 tsp sesame seeds/til
6-8 curry leaves
2 green chillies chopped
Some fresh grated coconut
Some fresh coriander
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BRAIN RECIPE | 100 Goat Brains | Brain Fry Recipe Cooking in Village | Traditional Goat Parts Recipe
Today in our village, we cook 100 goat brains by making a brain fry recipe. Our village people don't waste any part of the goat, that is the reason for evaluating goat parts recipe. Goat brain recipes are very famous and delicious recipe in our area. Our villagers also like to eat brain recipes using traditional methods.
Today we enjoy this brain recipe with mutton curry! Yummy!
Playing with my food #cooking #food #foodasmr #recipe
Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew
Learn how to make a Beef Goulash recipe! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Hungarian Beef Goulash recipe!
Perfect KARAAGE Chicken | Homemade Japanese Recipe
Hey guys! This time I want to make something that I know everyone loves! Karaage or Japanese fried chicken - but I always want to show you guys how to make healthy recipes - so this time we’ll do it without deep frying! Don’t worry it’s just as crispy and juicy though!
I hope you enjoy and tell me what recipes you want to see in the comments!
00:00 Intro
00:32 How to Prepare Chicken
01:38 How to Make Negishio Topping
02:06 Breading our Karaage
02:39 Pan-frying our Karaage
03:29 Let’s Eat!
Ingredients:
- 1 Large Chicken Breast (skinless or remove the skin)
- Fresh Ginger (about an inch)
- 1 clove of garlic
- 1 tbsp cooking sake
- 2 tbsp soy sauce
- 2 tbsp flour
- 2 tbsp Potato Starch (or corn starch)
For Topping
- Around ½ Green onion
- Sesame Oil (just a drizzle)
- Pinch of salt
How to make:
- Start by removing any skin or fatty bits from your chicken breast
- Then cut your chicken into bite size pieces - maybe an inch thick, try to make them all roughly the same size
- Then in a large bowl - grate 1 clove of garlic and the same amount of ginger
- Add in 1tbsp cooking sake and 2 tbsp of soy sauce and mix
- Add the chicken, and let marinate for at least 30 mins
- While your chicken is marinating, make the negishio topping by cutting half a green onion twice down the length of the stalk. This will allow you to finely cut the onion into small pieces
- Add the chopped onion into a bowl with a drizzle of sesame oil and a pinch of salt. You’re done!
- Now your chicken is done marinating - drain any of the excess marinade with a sieve or colander
- Add 2 tbsp of flour and 2 tbsp of potato (or corn) starch and mix well. Make sure to coat all the chicken
- Heat olive oil in a frying pan over a medium-high heat, add your chicken
- Turn down the heat and cover the pan with a lid, after 2-3 minutes your chicken should turn a nice golden brown.
- Flip the chicken over, and repeat the above process of 2-3 minutes cooking with the lid
- Drain off your chicken with a paper towel and enjoy your healthy and juicy chicken karaage!