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Thanks for commenting! Yes it's nice and crispy and the parmesan gives a nice saltiness without being overly strong.

Thanks for commenting. You are correct. These Salami Chips are baked in an air fryer.

Thank you! You too!

Hope you enjoy!

I grind it into a powder, but if you crushed it in a mortar and pestle it would make flakes.

Thanks so much 😊 glad you enjoyed

Thanks 😁

Thank you 😊

Thanks a lot.

Thank you so much! I love new friends :)

You are so welcome! This is great with freeze dried mangos too.

Totally agree. I'm still learning and surprising myself.

Thanks, and so simple!

Thanks for subbing! I've subscribed to you too. Great channel!

Thanks for taking the time to comment 🙂 Sorry you didn't like the music.

I used a can of chickpeas, so they were cooked. Thanks for asking 🙂

Glad you like it. Thanks 😁

The walnuts were great too

Thanks for asking. I line the dish with parchment paper and use a spray oil. The parchment paper makes it much easier to remove from the dish.

@@AuntieLousPlace I just looked again and saw the parchment paper! Same colour as you pan haha!

@ft6zzz Parchment paper is great stuff. I use it a lot.

Thanks. Enjoy! :)

I'm sorry you didn't enjoy the music. Thank you for taking the time to comment.

Like the music but a little too loud

@pamelasloan1664 thanks for the feedback 😀 will do my best to make it quieter in the future 👍

Thanks so much for your questions & I'll do my best to answer them all. 1. The baking dish is 20x20cm (8 inch x 8 inch). 2. There are cup measurements are in the written description section of this video. I try to remember to add them to this section to make it easier for everyone to follow the recipes. 3. I like the leftovers cold with salad but can be reheated in the oven for about 10 minutes at 350F or until warmed through.

Thanks! It's so easy to make & really tasty 😋 Enjoy 😊

I love a recipe that can be adapted to whatever is in the fridge. Thank you. I appreciate your comment and support.

Thanks for watching! The spiced rum sounds like a wonderful addition. I must try it!

Thank you 😋

Thank you! 😊

🙏😄

Thank you 😋

Thank you for your comment 🥰

Thank you. It was nice and tangy.

Thanks so much! I love a recipe that is easy to customise depending on what you have & like. Enjoy 😘

Thanks Nathan. It's a fun, colourful way to eat those vegies, and great as a dip too. Enjoy!

Cheese is sooo good!

A very good option. 👍

Thanks for asking. I haven't tried mushrooms yet but plan too. I've done zucchini and that vid will be coming out soon.

Doesn't everyone have a secret stash of shriracha hidden in the back of the cupboard? 😁 Or is that just me.

@@AuntieLousPlace hahaha, yup, I certainly do. And a medium bottle in my drawer at work 😀

Sure can! One crushed clove is all you need.

Wonderful! Thanks.

Thanks.

Thank you so much for your comment. I really appreciate your feedback. This is one of my first videos & was unaware I left that info out. When I'm using these tomatoes within a month, I don't waterbath them, just keep them in the fridge. The oil will prevent them from spoiling within this time. Waterbathing is more for longer term storage. Hope you enjoy them.

@@AuntieLousPlace Thank you!! I'll put them in the fridge now. I've had this video saved for a year or more.😊 I finally got to making them last night.😁 Thanks so much for sharing this. They're simply beautiful! And, thanks for such a timely response to my issue!🤗👑💖 God bless you! 🙏

The fridge will set the oil a bit and make it cloudy. Just use straight from the jar if cooking with them( the oil is amazing for fried eggs)or take out what you need and let them reach room temp and the oil will liquefy again 😉

Enjoy!

I'm a fan of a nice dry wine, so a dry red is what I normally have in the house. Never tried it with a lambrusco, but interested to hear how it turns out if you deside to give it a try.

Thank you. Hope you enjoy!

Thanks! Enjoy your Swiss chard. The baby leaves are wonderful raw in salads too.

Thanks! It does taste really good 😊

Thank so much for sharing! I'm glad you enjoyed this recipe and found it easy to follow. 😁

Never tried it with asparagus but I'm a fan of Brussels Sprouts and think this will work well with them. Increase the cooking time. Just cook until tender.

I hope you enjoy. If you have any leftovers, it tastes great cold for next days lunch.

Thanks Shivam

wlcm mam are u on instagram?

Not at the moment, but will be in the future. Thank you for your interest ☺

ok mam i just wanted to talk with u on call regarding food products new innovation as i have now completed mine engineering in food technology

can i get urs whatsapp no?