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Jessi Kitchen
Registrace 12. 10. 2017
My love for Portuguese cuisine and the Mediterranean diet knows no bounds. This love for food that the local people have is simply indescribably beautiful and a cultural event. In Portugal, you spend a lot of time at the table and you enjoy the togetherness and culinary delights! The historical discoveries of the Portuguese are very important because they brought many aromatic spices to Europe and this is reflected in the Portuguese dishes. Eating Portuguese is like a journey and happiness that comes!
Discover Jessi's Kitchen and taste Tradicional & Homemade food. My videos have a special taste of Portugal, Germany, France and all over the world. YOU are the Chef! ;)
Discover Jessi's Kitchen and taste Tradicional & Homemade food. My videos have a special taste of Portugal, Germany, France and all over the world. YOU are the Chef! ;)
Pataniscas de Bacalhau – Portuguese Cod Fish Fritters
Pataniscas de Bacalhau are a beloved Portuguese dish made from salted codfish and they are deeply rooted in Portuguese culinary tradition.
These fritters are typically served as a snack or appetizer and there are crispy on the outside and tender on the inside.
These delightful fritters are made with shredded bacalhau, wheat flour, onion, garlic, eggs, seasoned with salt, parsley & pepper. Enjoy!
👉🏼 INGREDIENTS (FOR APPROX. 12 PIECES):
- 400 g of Bacalhau, desalted & cooked
- 1 large onion
- 2 cloves of garlic
- 4 eggs
- 25 ml milk
- 150 g flour
- 1/2 teaspoon of baking powder
- 1 tabelspoon olive oil
- salt & white pepper
- some fresh parsley
- vegetable oil for frying
Preparation instructions in the video.
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JUST CLICK HERE TO SUBSCRIBE
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ALL VIDEOS FROM "Jessi Kitchen"
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📌 COME AND FOLLOW ME :
INSTAGRAM : kitchenjessi
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FACEBOOK : kitchenjessi/
TIKTOK : www.tiktok.com/@jessikitchen
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Video uploaded by "Jessi Kitchen" - You have no right to copy and re-use this video without mentioning the channel URL and name on the video player or asking me first.
These fritters are typically served as a snack or appetizer and there are crispy on the outside and tender on the inside.
These delightful fritters are made with shredded bacalhau, wheat flour, onion, garlic, eggs, seasoned with salt, parsley & pepper. Enjoy!
👉🏼 INGREDIENTS (FOR APPROX. 12 PIECES):
- 400 g of Bacalhau, desalted & cooked
- 1 large onion
- 2 cloves of garlic
- 4 eggs
- 25 ml milk
- 150 g flour
- 1/2 teaspoon of baking powder
- 1 tabelspoon olive oil
- salt & white pepper
- some fresh parsley
- vegetable oil for frying
Preparation instructions in the video.
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
JUST CLICK HERE TO SUBSCRIBE
➡ czcams.com/users/JessiKitchen
AND ACTIVATED THE LITTLE 🔔 TO DON’T MISS ANY VIDEO
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
ALL VIDEOS FROM "Jessi Kitchen"
👉 czcams.com/users/JessiKitchenvideos
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
📌 COME AND FOLLOW ME :
INSTAGRAM : kitchenjessi
PINTEREST : www.pinterest.pt/kitchenjessi/
FACEBOOK : kitchenjessi/
TIKTOK : www.tiktok.com/@jessikitchen
➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖
Video uploaded by "Jessi Kitchen" - You have no right to copy and re-use this video without mentioning the channel URL and name on the video player or asking me first.
zhlédnutí: 230
Video
Arroz de Tamboril - Portuguese Monkfish Rice
zhlédnutí 364Před 3 měsíci
Arroz de Tamboril is a wonderful traditional Portuguese rice dish made with Monkfish. Being Portugal a country with extensive coast in which fishing play an important role in the coastal economy, there are numerous dishes of Portuguese cuisine where fish is the reference ingredient and seafood rice is a common dish throughout Portugal. This delicious rice stew with tender monkfish is very simpl...
Panquecas de Alfarroba - Carob Pancakes
zhlédnutí 66Před 3 měsíci
Panquecas de Alfarroba - Carob Pancakes
Pastéis de Tentúgal - Traditional Portuguese Pastry
zhlédnutí 195Před 4 měsíci
Pastéis de Tentúgal - Traditional Portuguese Pastry
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zhlédnutí 140Před 4 měsíci
Codornizes com Vinho Tinto - Portuguese Quails with Red Wine
Pak Choi / Bok Choy Stir-Fry with Garlic - Quick & Easy
zhlédnutí 2,8KPřed rokem
Pak Choi / Bok Choy Stir-Fry with Garlic - Quick & Easy
Esparguete Negro com Camarões - Portuguese Squid Ink Pasta with Shrimps
zhlédnutí 197Před rokem
Esparguete Negro com Camarões - Portuguese Squid Ink Pasta with Shrimps
Brigadeiros - Brazilian Chocolate Truffles
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Brigadeiros - Brazilian Chocolate Truffles
Tarte de Grão - Portuguese Sweet Chickpea Tart #shorts
zhlédnutí 125Před 2 lety
Tarte de Grão - Portuguese Sweet Chickpea Tart #shorts
Sonhos de Abóbora - Portuguese Pumpkin Dreams
zhlédnutí 304Před 2 lety
Sonhos de Abóbora - Portuguese Pumpkin Dreams
Doce de Ovos - Portuguese Sweet Egg Cream
zhlédnutí 1,3KPřed 2 lety
Doce de Ovos - Portuguese Sweet Egg Cream
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zhlédnutí 301Před 2 lety
Healthy Apple Cinnamon Oatmeal Pancakes
Tarte de Alfarroba do Algarve - Portuguese Carob Tart
zhlédnutí 2,7KPřed 2 lety
Tarte de Alfarroba do Algarve - Portuguese Carob Tart
Batata Doce assada no forno - Portuguese Baked Sweet Potatoes #shorts
zhlédnutí 71Před 2 lety
Batata Doce assada no forno - Portuguese Baked Sweet Potatoes #shorts
Patê de Delícias do Mar - Portuguese Crab Sticks Paté
zhlédnutí 312Před 2 lety
Patê de Delícias do Mar - Portuguese Crab Sticks Paté
Bacalhau à Brás - one of Portugal's most popular dishes 😋 #shorts
zhlédnutí 87Před 2 lety
Bacalhau à Brás - one of Portugal's most popular dishes 😋 #shorts
Torta de Laranja - Portuguese Refreshing Orange Roll Cake #shorts
zhlédnutí 458Před 2 lety
Torta de Laranja - Portuguese Refreshing Orange Roll Cake #shorts
Beijinhos de Coco - Brazilian Coconut Truffles
zhlédnutí 2,1KPřed 2 lety
Beijinhos de Coco - Brazilian Coconut Truffles
Conquilhas à Bulhão Pato - Portuguese Bean Clams in Garlic Sauce #shorts
zhlédnutí 266Před 2 lety
Conquilhas à Bulhão Pato - Portuguese Bean Clams in Garlic Sauce #shorts
Doce de Tomate - Portuguese Tomato Jam
zhlédnutí 592Před 2 lety
Doce de Tomate - Portuguese Tomato Jam
Carne de Porco Estufada - Portuguese Pork Stew
zhlédnutí 12KPřed 3 lety
Carne de Porco Estufada - Portuguese Pork Stew
Obrigada 😃
Olá ! Como reparei que existem várias receitas com alfarroba pergunto se têm a receita de um doce típico do Algarve onde dão o nome de Tarte 3 delícias ou Delicia Algarvia ou ainda Trilogia algarvia? Não consigo encontrar receita na net e já ando à procura há alguns anos. Obrigada
Olá e obrigada pelo seu comentário.😊 Na verdade, já existem algumas receitas com alfarroba no meu canal de CZcams. Mas ainda não fiz uma tarte das 3 delícias algarvias. Dá-me uma nova ideia. 😉 Mas comecei logo a pesquisar na internet e encontrei o que procurava. Na verdade, existem algumas receitas. Anexei alguns links para si. Mesmo que não sejam do meu canal, gostaria de os partilhar convosco. "Bolo três Delícias" no canal de Inês Martins 👉🏼czcams.com/video/BSC8SP3ssy0/video.htmlsi=8TQp2itbHpJEjnhr Receita de Rota Algarvia - Chef Dual 👉🏼czcams.com/video/tCzpH5DLZqg/video.htmlsi=m7tZZLjWB-lf83Sr Bolo 3 delícias do Algarve de Tia Adelina 👉🏼receitasdatiaadelina.com/2022/08/03/bolo-3-delicias-do-algarve/ Beijinhos 😘
Excelente prato ❤❤
Thanks a lot for your comment ☺️
hi when you say Cooking time: about 5 - 8 minutes, or until it becomes a bit thicker consistency. What heat do you cook at please?
Yummy yummy
Yes, this pumpkin jam is very delicious. 😋
This is so good!
Thanks. I appreciate you writing that. 😉☺️
Wow! What a good looking food.
Thanks 🙏
Can I use muscles instead of clams?
Thank you for your comment.😊 I am sure that this dish from Alentejo will also taste delicious with mussels.Just try it and give me your feedback. I wish you "um bom apetite "! 😋😘
Where are the measurements for sugar flour and baking powder?
Hello Anabela, 🤗 Thanks for your comment. You can find all the information about the ingredients, size of the baking pan and baking time in my video description. Beijinhos 😘
Lovely and easy. Thank you for not making it complicated. Wonderful video, and great recipe. 🤗🌹💕⭐️⭐️⭐️⭐️⭐️
Thanks a lot for your comment.🤗 It's a pleasure for me that you liked my video. 😊 My goal in creating my videos is to be as short and concise as possible, while still sharing all the important information. Have you tried this recipe yet? Beijinhos 😘
@@JessiKitchen I tried the recipe, and it was great. Thank you. I have made pumpkin jam in the past, but I tried your recipe this time around. It was perfect.
Thank you for your feedback.😊 There are other pumpkin recipes on my channel. For example, "Sonhos de Abóbora", a Portuguese pastry that can be enjoyed in almost every bakery.😋
Thanks Jess ❤
With pleasure 😉
No measurements😂
Of course, in my video description. 🕵️♂️😉
I added a😊 comment
😂 Thanks for your comment ☺️ Have a great weekend 😘
Thank you for posting this!!!
Thank you Luna for your comment. 🤗 I'm glad you like the video.😘
Lemon? Capers? Nutmeg 🤔🚫
Thank you for your comment.🤗 If you like, you can add all of the ingredients listed. Some also like champions, asparagus or leeks.
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Ficchi emmmmmmmmmmm
can i used standing mixer
Of course 😊
How long will it last in the fridge?
Thank you for your comment. 🤗 Once the grape jam has been made, it can be stored in the dark as a preserve for up to a year. Once opened, it keeps in the fridge for 2 weeks.
It's the worst video I've ever seen on CZcams
My dear, I like bak choy 😉and all you need is oil, salt and garlic as you’ve demonstrated 👍 If you can find baby bak choy which is more tender, I strongly encourage you to try it too. You can also make a soup out of bak choy with white pepper powder and salt only or you can add that to a wonton soup or noodles😋
Thank you very much for your idea. 😚 I will look out for baby bak choy in the supermarket. Your recipe for the bak choy soup sounds delicious with Asian noodles. 😋
@@JessiKitchen Any time, the pleasure is mine🥰
Just the looks of it is thirst-quenching 😄especially under the sweltering heat 🔥 Let me see if I can replicate this 😅
Try it. 🤗 It is worth it .. Cut your watermelon into cubes and put them in the freezer for a while. Then all you need is a bottle of rosé wine and you're good to go. 😉😘
Yum-yum 😋 and what a fantastic idea 👏, my dear 🤗
There is a recycling for almost everything. 😉 A delicious, crunchy snack. 😋 But the best is that you can also use the chicken fat obtained as chicken schmalz. It just needs to cool down and will keep in the fridge for quite a while. It can be used to sear meat or simply make a soup a little tastier. Then the olive oil is simply replaced by the chicken schmalz. Big kiss to you 😘
Was ist das denn wieder für eine super Idee😊
🤣 die Ideen gehen mir nie aus, nur die Zeit rennt mir stets davon! 😉 Probiere das Rezept ruhig einmal aus. Man braucht nur Wassermelone (gewürfelt und tiefgekühlt) und Rosé Wein. Zusammen kommen die beiden Zutaten in den Mixer und fertig ist dein Watermelon Frosé. Super lecker und erfrischend 😋😘
@@JessiKitchen das mache ich morgen sofort!!!
@@gritrudolph9608 Prima! Lass es dir schmecken 😘
Just a couple of thoughts. Back in the day, cows were for milk and chickens were for eggs. Pigs were the meat. And game, of course. So, beef and chicken recipes are modern cooking.
Thank you for your comment and your thoughts you share with me. You're correct that historically, certain animals were primarily used for specific purposes. Cows were commonly raised for milk, chickens for eggs, and pigs for meat. The notion of what constitutes traditional or modern cooking can vary depending on cultural perspectives. Different regions and cuisines have their own traditional dishes and cooking techniques that may prioritize certain types of meat over others. Culinary practices are influenced by a variety of factors, and what is considered traditional or modern can vary depending on cultural and historical contexts.
I needed this
Then give this recipe a try! 😉
👎🏼For not talking 😂
Thank you for taking the time to watch my video and providing feedback. I appreciate your perspective and understand that the absence of speech may not have met your expectations. The intention behind the video was to focus on visual elements and convey the message through imagery and captions. However, I understand that different preferences exist, and I will take your feedback into consideration for future videos. If there are any specific suggestions or improvements you would like to see, I would be happy to hear them. Thank you again for sharing your thoughts.
An extremely belated "Happy 1st year Anniversary" to your channel Although I am late to the "party" and playing catch-up to your amazing recipes, thank you for sharing these wonderful recipes and their respective cultural insights Keep up the fantastic work and please keep them coming
A very big thank you for your comment.🤗 Well, that's a real motivational boost for me.💪💉 I will continue without question! A big hug for you!🥰
@@JessiKitchen 🥰 Yes, you must👏I'm immensely happy to hear that, please keep them coming 😍 A big hug for you as well🤗
You are probably the only person I know who makes waffles from scratch👏and I don't think anyone in the U.S. does , and those freshly pressed waffles you made are simply divine😍 I am now tempted to grab some frozen waffles from the store after watching this video😅😉
Frozen waffles from the grocery store are definitely a faster option! 😉😂But just imagine that wonderful smell in the kitchen when preparing the waffles in the waffle maker.🧇 And if there are any left over after you have prepared them, you can put them in the freezer after they have cooled down and simply warm them up a little in the toaster at a later time! A big Kiss to you! 😘
@@JessiKitchen Happy Sunday, my dear I hope you are doing well🤗 Since I made that comment, I have been to different stores and stood in front of the frozen section multiple times staring at the rows of frozen waffles; would you believe that each time I have walked away at the recollection of your video and the thought of biting into another piece of mediocre frozen waffle in contrast to your fresh creation? I surprised myself as it didn't even require much volition, I would rather go without but this has led to a long overdue waffle that I have been craving😅 I credit you for inspiring me into considering getting a waffle maker which was never even remotely on my radar! You are absolutely right, I look forward to the wonderful smell of fresh waffles wafting through my kitchen🤩 I very much appreciate your recommendation on preserving any extras or leftovers which is ingenious😍 I will keep you posted once I create my first waffle, I can't wait🤣 A big hug for you, my dear🥰
@@ewhrlaw5290 Such a waffle iron can be very entertaining. You can let your creativity run free. First of all, you can use any flour you like, great thing for people with food allergies, vegans, diabetics, etc. Then there are not only sweet waffles, no, they can also be hearty! With all the ingredients your heart desires! In addition, such a waffle iron is also educationally valuable, you can certainly invent and implement great recipes with young people. So, what are you waiting for. 🤣😂 Big kiss to you 😗
@@JessiKitchen My dear, I'm excited to share with you that I have purchased a waffle machine and I truly agree that it's a valuable appliance especially for someone like me who have only tasted frozen waffles prior to this You are absolutely correct about its versatility in catering to different taste buds and preferences, although I am partial to the traditional Belgian waffle which is my favorite, I now know I can even make savory and hearty waffles such as a crispy rice waffle😄 That will be for my next waffle project. With regards to the "young people", it was already a handful teaching them how to make pancakes with ready-made pancake mix😅, not to mention assisting with cooking their pancakes on a griddle! I'll have to pass on making waffles with them🤣 Therefore, inventing and implementing new waffle recipes will be a solo creative project for me to execute alone😂😆 I thank you again for inspiring me with this recipe that led to an essential discovery and purchase, a big hug for you, my dear🤗🥰
My dear, I never knew loquats can be made into jam until now😁 I am very tempted by your finished product😂😍, and I hope I will have access to some more loquats in order to attempt this recipe😋 Thank you for this, I send you a big hug🤗
If your friends still have loquats hanging from their trees, it would definitely be worth a try. The recipe is very easy and quick to prepare! 🤗
@@JessiKitchen Unfortunately, I'll have to wait until next spring for this Agreed, this recipe seems easy enough for me 😁
@@ewhrlaw5290 Now you already have a great idea for the loquat harvest for next year. 😉😘
@@JessiKitchen Indeed, I am eagerly looking forward to the harvest of 2024 and yummy loquat jam for my pancakes in lieu of syrup😁
The loquat trees in your video were bursting with loquats, what a sight! I appreciate your pithy introduction on the loquats🥰 and your tart looks simply mouth-watering😋 Let's see if my friend's loquat tree has any more fruits for me in two weeks' time.
The two weeks have almost passed. Could you get another loquat from your friend's loquat tree? Unfortunately, the loquat season in the Algarve is already over.😢 a big hug from me 🤗
@@JessiKitchen Yes, more like three weeks! I was finally able to get to my friend's house yesterday, regrettably, all her loquats died and they were dangling lifelessly from her tree I was indeed devastated 😭as I love loquats and wanted to try out your recipes. She told me those were too high up for them to reach. In hindsight, I should have swung by earlier, we were too busy with our day to day to touch base on that; lesson learnt, moving forward I will be more cognizant of the loquat season. It does seem that our loquat season is in tandem with the Algarve. Right back at you🤗
@@ewhrlaw5290 Sad but true, then again next year! But in 2024 with super equipment for picking, even the very high-hanging loquats! 🤩🙂
@@JessiKitchen Yes, my dear, I will be more prepared for next year! I think all it would take is a ladder 😅 My friends are obviously not tall enough to reach those high-hanging loquats, what seems to be a straightforward solution can sometimes escape us😆
Yum, my favorite loquats made into a scrumptious crumble🤩 If only we can have this for fall (autumn) and winter instead of pumpkin pies😄
Now there are 2 options. 🤔 The first option would be to clean and core the present loquats and freeze them until next fall. And in the fall, instead of pumpkin pie, make a loquat crumble from frozen loquat. Or...the second option: Try this crumble recipe with seasonal pumpkin instead of loquats! That would be a great idea too! I hope I remember in October.🤣
@@JessiKitchen Jessi dear, these options are absolutely brilliant 👏 If only I have thought of them when the loquats were in season and executed option 1 in a timely manner😔 Thank goodness for option 2's redeeming quality😁, what a great idea indeed to turn a humdrum pumpkin pie into a crumble I have a feeling it'll be scrumptious😋 Do you need a friendly reminder😆?
@@ewhrlaw5290 Please remind me! My head is a sieve.🤣
@@JessiKitchen You got it That witty description made me laugh, only because you are a multi-tasker with so much on your plate!
My dear, I made this and it tasted superb🤗, no fancy ingredients required! I highly-recommend this for a light but nutritious meal, I'm so happy that I was able to enjoy my eggs poached this way😇 It makes me wonder if Bobi, the longest living dog from Alentejo, is perhaps a fan of this too🤣Thank you again for this
Yes, it is really a very easy and quick "Alentejo" recipe. Just like the oldest dog named Bobi, who also comes from "Alentejo", celebrated on May 25th. his 31st birthday! Happy Birthday Bobi 🎈🎁
@@JessiKitchen Yes, happy Birthday indeed to Bobi🎈, isn't it amazing that Bobi turned 31😃 Life must be good in Alentejo🍹🤠
@@ewhrlaw5290 Alentejo is really worth a trip. But not necessarily in midsummer, because it's just too hot!
Good day to you, my dear🤗 It’s as if you read my mind, this is Godsend💫 for my sensitive stomach! You’re the BEST😍Moreover, I’ve been yearning for poached eggs but didn’t have any clue of any other recipes I’m aware of except Eggs Benedict of which I’m not a fan. You’ve come to my rescue with this perfectly soothing recipe🥰 I can’t wait to make this for dinner tonight😍 I’m blown away that you actually used a mortar🤩 Thanks a lot and I send you a big warm hug on this cloudy day ☁️🤗
My dear, 🤗 I could already flirt with your result of the "Açorda à Alentejana".😋 Your plate was so beautifully prepared.👌 I appreciate your commitment, your thirst for knowledge and your interest. Just fantastic.👏 I send you a big kiss 😘
@@JessiKitchen My dear, I am humbled and touched by your generous compliments😍 You have taken me on this journey of discovery that has stimulated my palate and satiated my gastronomic needs beyond my expectations🥰 What begun as a random search for a sourdough recipe led me to your channel which has revealed a treasure trove of amazing and extraordinary recipes to me🤩I look forward to further explorations🥰Thank you very much, my dear🤗
I had to chuckle for a moment because there isn't a single video about sourdough on my channel.😅 I am all the more amazed that you still came across me. This unknown, the algorithms! 🤫 However, I was already asked about sourdough in a slightly older video comment. Maybe I should do some research on this topic. I would like to take this opportunity to thank you for your touching comment. It really gives me great pleasure to be able to share my experiences in the culinary field with the world! Thanks so much 😘🥰
@@JessiKitchen 😆Yes, those bizzare catch-all algorithms! But I think more than anything else, it was your good vibes and sincerity that were at play I couldn't be happier having been introduced to your channel🥰 If you recall, I even asked you in an unrelated video to sourdough if you could teach me how to make the Alentejano sourdough😅Therefore, I could be the "suspect" of that particular comment😅 My dear, don't worry about looking into this sourdough obsession of mine; I have attempted repeatedly for a span of two months consistently with different approaches but failed to cultivate a sourdough starter successfully. I ran through heaps of flour and have tweaked the starter as I saw fit, however, I must have missed something. Been there, done it and gracefully accepted it's not my "calling"😁Most importantly, I came out of it with my sanity intact😄, you don't want to know how consumed I was by that! Please continue to enlighten the world😍🥰 My immense pleasure; thank you too, my dear🤗
This is a fantastic fish recipe, I would love to give this a try 😍 Portuguese cuisine is delightfully down-to-earth and savory 💕 Thank you for this, my dear🤗
Hello my dear, 🤩you nailed it. 🥳 It doesn't take much, rather down-to-earth and seasonal to create dreamy dishes. This is Portuguese cuisine! I am going to present you another video link that will make you even more amazed by Portuguese cuisine. Because it doesn't always have to be expensive and doesn't always have to be a long list of ingredients. Video 👉czcams.com/video/pTqf6KlWCgA/video.html
@@JessiKitchen Hello my dear, I'm back🤗I wish to add that you are absolutely right, Portuguese cuisine checks all the aforementioned boxes and it continues to nourish and amaze me🥰 Thank you for sharing this amazing Alentejana recipe, I love it😍
@@ewhrlaw5290 With great pleasure!😍
This pastry cream is so lush and smooth 😉 You are right, eggs are integral and indispensable in Portuguese cooking 😍
Yes, eggs are ubiquitous and always present in Portuguese desserts and pastries. But now I have a surprise for you. You will fall off the stool and will hit your forehead. Nothing is impossible in Portugal. Watch at that 👉czcams.com/video/IDZBScAqYzA/video.html 😉
I forgot to leave a comment on Homemade Pastry Cream. 🤔 The pastry cream is incredibly delicious and extremely easy to prepare. Of course you can spread and fill many great pastries with it. But you can also, like me, simply eat this cream as a dessert with a spoon.😋😉
@@JessiKitchen My dear, this is hilarious The same thought crossed my mind, your pastry cream reminded me of a pudding dessert which I could just eat on its own, I know I would be tempted to 🤣 I'm very happy you've shared this very versatile and delicious pasty cream, the fact that all the ingredients are no-frills and natural is a plusI can already envision how delicious this is filling the "guardanapos"🤩😶🌫
@@ewhrlaw5290 😂😅🤣 The best idea ever: prepare twice the amount of the cream. One part to fill the "guardanapos" and the other part to devour immediately! 😋 And you don't have to feel guilty, it's all natural ingredients.😉😘
@@JessiKitchen I couldn't agree more with your recommendation which was what I did. I encountered a little mishap with the corn starch, can you believe that the two supermarkets I went to did not have corn starch available? As a last resort, I had to buy a pricier Mexican version of a corn starch but the outcome leads me to believe it's geared towards preparing Mexican dishes. Instead of yielding equal parts of the cream for the guardanapos and to be enjoyed as a standalone, I ended up getting a solidified lump that is anything but creamy😂😅 I don't really know where I went wrong but I would like to give this another try😃
My dear, this cake looks delicious🤩 I am going to give this a try 😉 Thank you 🤗
You absolutely have to. These pastries are so soft and light, it's like eating clouds! ☁️😋The word "Guardanapos" in portuguese means napkin. Because these dreamlike pieces of happiness look like this and are folded like this.😘
@@JessiKitchen Your description of these "guardanapos" alone is enough to keep me on cloud nine😁 I'm trying to fit this in as I would love a taste of these fluffy and dreamlike pieces of happiness😆😍
@@ewhrlaw5290 Try it and you won't want to come back from cloud nine! ☁☁☁ Then you can't keep your hands off it.🤫 It is a very delicate and airy pastry.😋 a big kiss to you 😘
@@JessiKitchen Hello my dear, I'm back from cloud 9 I have actually attempted to make these guardanapos which didn't turn out to be as airy as yours as they were more on the hard side but they were delectable😁 They tasted light with an unmistakable egg fragrance which I enjoyed eating. I endeavor to make them again, I will circle back. I send you a big hug🤗
@@ewhrlaw5290 Hello my dear 🤗, I am very happy for you. An idea on my part regarding the too hard dough. Maybe reduce the temperature of the oven a bit, since not every oven heats up to the same degree. And if you're baking with convection, I would definitely reduce the time. Because the specified baking time of my video refers to my oven without convection. After baking, the dough should have a consistency that you can fold it in. A big hug to you 😘
My favorite cake ❤💕😍 I love this recipe 🍊
I know! 😂😉🤩
@@JessiKitchen 🤣
My dear, this is a doable pesticos recipe for me😉 I will try this out , thank you 🤗
This recipe is perfect for last-minute guests as it's quick and easy to make and can be served with a glass of wine as an aperitif! 😇
@@JessiKitchen With or without guests, I'll be making this for me But I know for a fact that this petiscos will be a hit🥂
@@ewhrlaw5290 🤣 Have you tried this "petisco" - recipe yet?!😋
@@JessiKitchen Between recovering from an episode of a sensitive stomach and not having enough "room" to add this to dinner, I was forced to put this on the back burner. But this is in the pipeline, I promise it won't be long before you'll hear back about this! Yum yum😆🤩
So ... how are you? Is your sensitive stomach feeling better?! Finally, it's time for a new challenge and treat for you! 😉😄
Yum yum 😍
This avocado brownie is worth trying!🥑😋😘
@@JessiKitchen My dear, it has most certainly crossed my mind! I was looking for the full video for these lush brownies but got sidetracked by your other recipes😆 I love brownies and what a unique recipe this is I would love to recreate your avocado brownie recipe, this will be next after the cloud nine "guardanapos"😀
Yum😍
You absolutely have to try this. Very quick and easy to make, and a nice gift for someone close to you. It only takes 2 ingredients! 😉😘
@@JessiKitchen I was more captivated by the strawberry candies than the rum🤣 You're right, it's quick and easy and it's ingenious how you mix the two together and "viola" ! I doubt the stores carry these candies, I'm pretty sure because I buy hard candies every now and then and our hard candy options remain lackluster🙃😄
I love candies more than anything. Much more than chocolate. And here in Europe there are so many companies and brands. You fall off your chair, or you have hyperglycaemia.🤣 For my "Strawberry Candy Rum" I used soft strawberry candies from Haribo. Haribo is a very famous gummy bear brand, with German origin. There are so many different types of this brand in Germany that you could try a different type of candy almost every day. 🍭🍬 But this brand is not only known in Germany, but throughout Europe and beyond. Each country now also has specific varieties, tailored to the tastes of the residents. These soft strawberry candies are particularly popular in England, France and Italy. But after some research I found out that there are hardly any Haribos candies in the USA. The best known there is the Haribo gold-bears. So I googled another solution for you. Here are some websites with obvious variants for you, so that you can produce your own Strawberry Candy Rum, despite the lack of Haribo in the USA. 👉www.candynation.com/strawberry-gummy-drops 👉 www.justcandy.com/products/ns30034-strawberry-puffs 👉 www.candyfavorites.com/gummi-strawberry-puffs 👉 www.candystore.com/products/strawberry-and-cream-drops?variant=42688728498363 Now there is one more reason to make a trip to Europe. Because of the candy variety! I wish you a nice weekend and send you a big kiss 😘
@@JessiKitchen Good evening, my dear! I hope the weather is pleasantly warm and breezy in the Algarve🌴sun🌞 You don't say😁! I'm surprised by your love for candies 🍬 What is your favorite candy? I had a good laugh over your hyperglycaemia remark🤣 I am so relieved we have an anemic selection of candies here, to my disbelief; otherwise, I'd be a likely candidate for hyperglycaemia! You're spot on! We only have the Haribo gold bears and a limited few options such as the sour and coke-flavored gummies😒 Thank you very much for scouring the net for equivalent variants on my behalf, now I know it's a gummy version that you used for this recipe contrary to what i initially thought was a hard candy! This strawberry candy rum will be next in line after the Mandarin liqueur😅 Agreed, the gamut of candies is another reason to visit Europe😆, however, only Portugal and Spain are on my radar🥰 I wish you a restful Sunday tomorrow if you don't have to work, if you do, I hope it'll be over with in a cinch🤗
@@ewhrlaw5290 My favorite bonbon? This is not just a variety that are equal to a lot of varieties. 🤣😂 Where do I start only 😉 I love it especially fruity. Saure Sweet are not my thing, and I always turn the face to comic grimaces. 🤪 I love but also licorice, unfortunately there are only little varieties in Portugal here. Denmark, on the other hand, was the purest liquorice paradise. I believe in the Northern European countries is a little more. Currently, I am always working on the weekends. It's a lot going on and it's summertime. The last weekend in July I'm free 💪 a big kiss to you 😘
Hello, is there something what to do with cooked kiwi leftovers when you separate them from a juice? Or is it not already good for consumption?
Thanks a lot ,Terry , for your comment! 🤗 A great question you asked. There is another video on my channel called: Homemade Kiwi Jam (czcams.com/video/w9Com7BGP9c/video.html). I used fresh kiwis for this video, but shouldn't you be able to make the jam with kiwis that have already been cooked? It would be worth a try. 😉 If you should try it, please give me a comment regarding your preparation of a kiwi jam according to my recipe with already cooked kiwis. Thanks very much! 😗
Thank you for your reply. :) Jam from cooked kiwi came up quite well, but for next time I would put less sugar. 500 grams was too much, but I guess everyone needs to find out the right amount of ingredients for them. :) Thank you for the idea. ♥ But I probably did something wrong while preparing syrup, because it has good consistency and it is sweet, but I can't feel much of a kiwi flavor there. :/ To be honest, I haven't had kiwi syrup yet before, so I don't know how the flavor is supposed to be.
@@AsteriaUniverse Hello Terry, thank you very much for your feedback! I'm glad I could help you with this idea. In my video "Homemade Kiwi Jam" I used 500 g preserved sugar ( 2:1) for one kilo of cuted kiwi. For me, the question arises as to how many parts of kiwi you used for 500g of sugar, and which sugar you used, so that I can give you more information about the excessive sugar content. Jam - how much sugar does it need? You need the sugar for preserving. The sugar removes water from the environment and thus also from possible mold. But if you work very hygienically, e.g., sterilize the jars and lids with really boiling water or in the oven and then fill the jam well up so that no oxygen remains, then the jam will last for a long time with little sugar. For the kiwi syrup! A kiwi syrup should have a great aroma of kiwis. A few things can contribute a significant role to the intense flavor. There are many different types of kiwis. The kiwifruit originated in China and Taiwan, but today the kiwis from the supermarket come from many other countries. Such as from New Zealand, California, Italy, Spain, Greece, Iran, Chile, Turkey, France etc. The kiwis that I used in my video are from a private cultivation in a garden, they are very small in shape than a common kiwi from the trade, but they have a very intense taste. Since the kiwis come from very different countries, each kiwi has its own special taste, which could also play a role in the production of the syrup. Big kiss
Simple and very easy to make
Thank you for your comment. 🙏 Try the pumpkin jam recipe, it is very delicious. You are absolutely right, it is quick and easy to prepare. 😉 Beijinho 😙
thanks for the video ill make some later today ❤
Thanks for your comment.🤗 I wish you a lot of fun with the preparation. Please share your experience with this recipe for cherry syrup later 🍒. thanks 😚
Your orange roll is way too tempting 😂😍 You’ve convinced me to make this and I will 🍊😉 Just to clarify, do I only need only 25g of flour ? Thank you, Jessi.
Yes, just 25g of flour and a teaspoon of baking powder. It may sound a bit strange, but it has to be like this. If there is too much flour in the dough, the soft and tender dough will break when rolled up. Ooooh... I'm curious about your opinion. PS: I didn't succeed with the first orange roll right away. Then I was so ambitious, I did a wide one immediately afterwards. Just about the amount of flour! 😘
@@JessiKitchen My dear, your orange roll knocked it out of the park😍🍊💛 Thank you so much for your prompt clarification, just so you know I was hellbent on making this today and sure I did😉 I followed all your instructions precisely except that I misread the amount of orange juice, I squeezed 1 cup instead of juice from 1 orange 😂 I was anxious when the batter appeared watery while being baked but I ran with it, I set it at 350F and turned it up to 360F after the tenth minute as I thought it might help solidify the batter. All in all I baked it for about 25 minutes and it gradually solidified. The fragrance of butter, eggs and oranges wafting in the oven was pure bliss and mouth-watering😍 Your recipe and the ratio of your ingredients are flawless and it is evident you have made efforts to refine it! Now I appreciate why the amount of flour seems far less than what most cakes would require. Keeping the roll intact aside, I find that the most significant difference I have noticed is that your orange roll recipe tastes refreshingly clean and it brings out the essence of all the ingredients without the artificial aftertaste of all commercial cakes/pastries to which our palate has acclimatized😒 Besides, it's not smothered with cream; the sugar coating in my opinion accentuates this cake roll. Jessie, your orange roll has raised the bar to the level where I don't think I will ever have the appetite for any of the chemically-laden cake rolls. I couldn't resist how decadently tasty the orange roll is, I ate almost half of it after dinner and this ought to tell you how much I love it😋😍🤗 Thank you so much for your encouragement to give this a try at this extraordinary introduction to what I think I've missed out of what cakes ought to taste like until today! A big and warm thank you hug for you😎🤗🥰 To sum up on my opinion : 11/10 on a scale from 1 -10 🍊😆👍
@@ewhrlaw5290 My dear 🤩 you very much for your opinion and the high score. I am very pleased.🥳 I also found it very interesting and exciting to read your personal report on how others have experienced this recipe and the preparation. It also gives me clues as to where I should be a bit more detailed in the description! I am very happy about your comment and I am really happy that my passion can also infect others. We've been writing a lot about the orange roll over the past few days, so I got the idea to make another version with lemons. 🍋It wouldn't be typically Portuguese (although there are as many oranges as lemons growing on the trees here) but it would be a derivation and extension of the recipe. A big kiss to you 😘
@@JessiKitchen Jessi, well-deserved🍊😍 You've done a fantastic job with outlining your recipe meticulously, keep up the great work👍🤗 I am a firm believer that one's sincerity can touch hearts, and one's passion can inspire and ignite that in another- you are exemplary of these🌞🤗 A zesty and tangy lemon roll is in the making 🍋? This will dovetail nicely with your laranja rolls! Yes, please bring it on😆😎
@@ewhrlaw5290 Thank you for your compliments to me! 😊 I'll work on the lemon roll cakes. Promised! 🤫🍋😘
So ideenreich und kreativ❤
Liebe Grit, ich habe den Pak Choi Kohl im Supermarkt gesehen und dachte mir, der sieht aber toll aus. 😋 Ausserdem kannte ich diesen Kohl noch nicht und habe ihn noch nie verspeist. Also ran an den Speck! 🤣 Apropos, den hätte ich auch dazugeben können. Schmeckt bestimmt auch sehr lecker! Es ist ein sehr einfaches und schnelles Gericht. Für die Zubereitung habe ich mich an die portugiesische Küche gehalten. Immer schön Olivenöl und gehackten Knoblauch. Damit kann einfach nichts schief gehen. 😉 Das PakChoi Gericht war ausgeprochen lecker und aromatisch. Auf jeden Fall wiederholungsfähig!
Hi there Jessi🤗 Another stellar recipe which beckons me to try out this weekend , I don’t think squid ink pasta which is very exotic by the way, is available here ; I’ll just have to substitute that with the regular ones. How are you? I hope all is well and sending you a big hug🤗
Hello my dear🤗, I'm very well and happy right now, because I'm in holidays. I enjoy my life in Denmark. 🇩🇰⚓⛵ I've been here for a week and I still have a few more days. My first visit to this country. It's so beautiful here, pure nature, green meadows, wonderful architecture and very friendly people. Here is a link from my Instagram account, where you can see photos of Denmark.🇩🇰 instagram.com/jessi_fiesta?igshid=ZDdkNTZiNTM= I've been looking for squid ink pasta in your area, it seems to be proving very difficult indeed. But you can buy this pasta at Amazon. I therefore advise you to cook the dish according to the recipe with normal spaghetti. I promise it will be just as good. 😋🍝 I'll get back to you as soon as I'm back in the Algarve. A big kiss from Aarhus. 😘🥰😍
@@JessiKitchen Howdy Jessi 😎🤗 I am excited for you and equally happy to know that you're on vacation and enjoying a much-deserved respite from work or simply just enjoying a nice getaway😃 Thanks tons for sharing pictures of your trip in Aarhus which looks beautiful by the way, very Scandinavian 😂 and I look forward to browsing through your extensive photo collage of the Algarve! I've wondered what your dog looks like, now I know your dog is a Pom 😍 He/she is very beautiful😍, this breed is very sassy from my encounter with them and they do pack a punch despite their tiny size😂 Very kind of you to run the search on my behalf, I checked earlier and only Amazon carries it but they normally charge a premium which is aligned with their Whole Foods stores price structure. There is an Italian specialty store in my city, I will go in tomorrow and see if they carry it. I couldn't wait for the weekend, I actually made this for dinner tonight and I used brown rice and quinoa pasta instead. I believe you, you are absolutely right it tasted delicious even with a substitution of pasta type! It was easy to prepare, not to mention how clean and organic it tasted; your recipe rocks 😍 Your recipe couldn't have landed at a better time when I have all these shrimps sitting in my freezer but I lacked creativity to put together a gratifying meal like tonight. Thank you again! In fact, I love this so much that I intend to cook this and your favorite canja 😉 when I am ready to invite my friends over again. No worries about getting back to me, I just wanted to make sure that you know that I did respond to your previous replies albeit a week late because I was recovering from a middle ear infection that plagued me for months which I mistook for swimmer's ear which is common since I'm a swimmer. Last but not least, guess what? I am psyched to share with you and I'm sure you'll be delighted to know that my cousin texted me yesterday that she's on your turf (in your hometown)😆😎 She and her family drove from the Basque country all the way to the Algarve, and they are staying at the Rocha Brava resort. She sent me pictures of the caves, the trail that connects the seven hanging valleys and today she sent me pictures of the beaches in Lagos - absolutely stunning😍😍😍! Jessi🌞, have a blast in Aarhus and enjoy the rest of your trip! Have a safe trip home and I send you a big hug from this side of the pond😁🤗 It rained again this week😪 but it'll be 23C throughout the weekend - Yeehaw😉🌞
@@ewhrlaw5290 Hello my dear 😃 , I have arrived back to my home country. It was a very nice trip and is highly recommended! When I landed in Faro in the evening, a very warm air got around my ears. My dear man, compared to Denmark, that was a temperature difference of almost 20°C. I hope you got over your middle ear infection well. Because that can really hurt. The pains are like contractions. What a joy your cousin is in the Algarve! How small is the world. Does she live in the Basque Country? Or was she just vacationing there? If she lives in California like you do, tell her to bring you a package of squid pasta. 😜 I was on the website of the "Rocha Brava Resort". That looks great. Your cousin is having a good time. She has also chosen a wonderful corner of the Algarve. Fantastic beaches, caves and much more to discover. Surely, she also did a boat tour on the Algarve coast. How long is she staying? She should definitely go to the island of Armona. 👉czcams.com/video/XZzUfG1lzkA/video.html I also call this island the Caribbean of Portugal! Also, I am very pleased to read that you made this recipe and used a different type of pasta and rice instead of the missing squid pasta. Fine! 🤩I am very happy that you liked this recipe and that you even want to cook it for your friends. You get to the point with your words organic and clean, that is what makes the Mediterranean cuisine special. And shows once again that with only a few ingredients and time you can prepare fantastic and healthy dishes. A big kiss for you 😘
@@JessiKitchen Welcome back, Jessie, home sweet home😉🌞Your pics of Aarhus are fabulous😁 The temperature difference is pretty dramatic! Tell me about it, that has been the pattern in L.A. for the past six months with over 20 degrees of difference in temperature between day and night! It consistently dipped to as low as 3 degrees celsius in the morning, you can imagine how fun my swim was out in the freezing cold in an outdoor pool😅 Bipolarity at its most extreme. Do you prefer the climate in Denmark to the Algarve or the other way around? Thanks a lot, I'm all good now and yes, the pain was like contractions and it was tormenting 😫 Sounds like you were inflicted with it before? I couldn't even sleep because the pain was throbbing. A small world indeed and plenty of joy to be had! I believe they were there for 4-5 days. My cousin loved her stay in the Algarve and was very impressed, I am sure it was so comforting considering how windy and cold it is in Pais Vasco. She lives there permanently because her husband is a Basque. She stated that she knows I will love the Algarve since she is privy to my gravitation toward the water. I told her not to entice me😂 If only she were heading back this way, I would ask her for a favor to get me the squid ink pasta😂 If she were living in California and visiting the Algarve, I would ask her to drop off those pancake mix for you! Thank you so much for checking the place they stayed at and for validating it and also those gems/attractions of the Algarve she visited! She also mentioned that the food is tasty😃 Not sure if she did the boat tour, I gotta ask her. Thanks a lot for the link, I'll share the link you sent me with her; the beach on the island of Armora is breathtaking! No wonder you've named it the Carribean of Portugal, aptly so! Once again, thanks a lot for this remarkable and healthy recipe; I will share the pics with you when I make it next with the actual squid ink pasta😎 A big warm hug for you - a wondrous day at 97F (36C) today🤗
@@ewhrlaw5290 In the summer I prefer the climate in Denmark and the rest of the year in the Algarve. Because in summer it is incredibly warm here. So warm that you don't even have the energy to walk anymore. But.... There is always a nice breeze and wind from the sea. So you are not hemmed in between mountains. In my opinion you enjoy the Algarve from September to May! But 36°C already in California, how many degrees does the thermometer rise to in summer? Then it's time for your Raspberry Gin Fizz! 🍹🥳😋
How much water do you put?
Hello Tiago, thanks a lot for your comment. 🤗 100ml cold water is needed for this recipe. Also thanks for the attention, I changed the amount of cold water in my video description. 👍 Beijinhos 😚
@@JessiKitchen Thank you very much for the answer ;)
@@bombain Hello Tiago, did you succeed with the Portuguese Carob Tart? And did you find the recipe easy and was the tart delicious? Beijinho 😗
Fantastisch 😊
Vielen Dank liebe Grit. 😃Hast du schon Tintenfisch Pasta mit Shrimps gemacht?! Einfach köstlich 😋😘
@@JessiKitchen na sicher👌
Super. Du weißt es zu genießen 😉😘
Jessi, hello my dear 😉 You’ve enticed me with this refreshing concoction, enough for me to want to make a booze run to grab a bottle of gin😂 although it is my least favorite🙃😆 Your fizzy raspberry gin is like a prelude to summer😍 You already know how impressed I am with your talent and brilliance in cooking, and how your recipes have benefited me; and now this! Your creativity and knowledge which extends to cocktails and liquor-making is simply mind-blowing👏😍 On a related note, your unassuming mandarin liquor can well pass as juice at first glance, that’s the brilliance of it 😂 You are to me the F&B (food and beverage) alchemist 🌟🤗🥂
My dear 🤗 , I only found this message now. It's already more than 2 weeks old. 🙄 I had to laugh reading your lines. Mandarin juice with a bit of alcohol. 😉Yes, the Madarine liqueur can also be sold as a juice! 🤣 You have to try it next Madarine season. This juice is very tasty. burp! 🥴 The "Raspberry Gin Fizz Cocktail" is a very refreshing and fine thing for the summer. And summer is just around the corner, so a bottle of gin and respberries should be in the house as soon as possible! 😎 big kiss 😘
@@JessiKitchen Hi there, my dear, greetings from another day of heat which stood at 30 C today which was quite nice🌞😉 Gin on the rocks came to mind but I settled for a chilled glass of Sauvignon Blanc instead😬 No worries, I suspected my replies probably took a long swim to get to you 😂Hopefully you'll receive the rest of my previous replies at some point😀 You cracked me up with your sense of urgency reminder that a bottle of gin and raspberries need to be in the house ASAP 😂 Your go-getter approach rocks! Guess what? I actually bought a bottle of gin less than a week after I watched your video! I had it on the rocks and made another by adding a cranberry-raspberry sparkling water in the absence of raspberries😆 I'll get the raspberries ready for this fine thing of a "Raspberry Gin Fizz Cocktail"😎 in time for summer. Until I can find an alternative for the base alcohol in your Mandarin liqueur, I will have to sit this out. But I can imagine how thirst-quenching and refreshing it must taste! Sending you a big hug and plenty of good vibes🤗😎 💛🍊
@@ewhrlaw5290 Hello there, with these warm temperatures it is always good to have a bottle of gin and ice cubes at home. On some summer days there is nothing better than a glass of gin tonic water with a slice of cucumber, lemon or orange in it! It also tastes delicious with a cinnamon stick and a slice of orange. But there are also lovers of gin who prefer to drink it with mineral water or on the rock! There are so many great gin tonic recipes out there that you don't even know where to start and where to stop. Gin tonic is a very popular drink among locals and tourists, especially in the summertime! For your Madarine liqueur you can also use white rum or vodka. It just shouldn't be a strong self-aromatic alcohol. Have a nice GinWeekend 😉and a big kiss to you 😘
@@JessiKitchen Happy Sunday, my dear🤗🌞 I have an endless supply of ice cubes with the gin on standby and ready-to-go😆, once again you have enlightened me with brilliant ideas that inspire me😍 Not to mention how I love learning about your customs and local preferences! I might have tried gin with tonic eons ago but the only memory I had was how Bombay Sapphire just didn't do it for me. Notwithstanding, I look forward to trying out each of these gin recipes you've shared with me😉 I am happy this gin that I bought recently is agreeable. As you may have guessed, I am currently so entranced by Vinho Verde to the extent that my favorite whisky has taken a backseat😅 Thank you very much for the tip on making the Mandarin liquor, it was music to my ears when you mentioned vodka as an alternative base because I do have them readily-available. I was planning to kickstart this yesterday but wasn't in the mood to extract the mandarins😅 Once this "project" comes to fruition, I will most definitely post an update/comment on your video. A warm hug for you, my dear🤗😎
@@ewhrlaw5290 Hello my dear.🤗 Vinho Verde won't let you go!!🤣You will probably enjoy the wine throughout the summer. And then all the delicious gin drinks too.😉🍹 You are fully booked for the next 4 months. 🥳😂 So the loving and understandingly whisky must wait for you until winter! ⛄ On the subject of mandrin liqueur: You have the ambition and desire to do something, but the motivation is not there. I often feel like you too. Then just let it be, the will dies last. 😎 By the way, Portugal also produces very delicious and qualitative gins. You fall off your squat. 😅🤪 I send you big kiss 😘