I found this recipe in a French magazine from the 70s! 🔝 My kids ask to cook it every day!
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- čas přidán 5. 09. 2024
- Discover a nostalgic French recipe from the 70s that my kids can’t get enough of! This delicious dish has become a family favorite, and now I’m sharing it with you. Join me in my kitchen and see why this recipe is requested daily. Don't miss out on this culinary gem!
Shopping List for this Recipe:
- 3 eggs
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of oregano
- 1 cup of cream
- 3 tablespoons of flour
- 1 teaspoon of baking powder
- 8 ounces (250 grams) of pasta
- Olive oil
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1 chicken fillet
- 7 mushrooms
- 1 bell pepper
- 1 tomato
- 2 ounces (60 grams) of Parmesan cheese
- 8 ounces (250 grams) of cheese
If you have potatoes, make this delicious dinner at home! This is my best family recipe, passed down through generations. Join me as we create a hearty Potato and Beef Casserole with a refreshing yogurt sauce. This dish is packed with nutritious ingredients and is sure to become a family favorite. Perfect for a cozy family dinner, this casserole is made with fresh, organic, and whole foods that are as healthy as they are tasty. Enjoy the rich flavors and comforting memories with every bite. Let's cook together!
Shopping List for the Second Recipe:
- 6 small potatoes
- Olive oil
- Salt
- Pepper
- 4 eggs
- Small bunch of green onions
- 3 small white onions
- 2 cloves of garlic
- 10 ounces (300 grams) of ground beef
- 5 champignon mushrooms
- 1 teaspoon oregano
- Fresh spinach
- 7 fluid ounces (200 milliliters) of cream
- 5 ounces (150 grams) of mozzarella cheese
- Parmesan cheese (optional)
- 4 fluid ounces (120 grams) of plain Greek yogurt
- 1 tablespoon of mayonnaise
- Small bunch of cilantro
- 1 pickled cucumber
- 1 fresh cucumber
- 1 clove of garlic
My kitchen stuff:
Tiny garlic grater amzn.to/45xL2aP
Cheese grater amzn.to/45vaMo9
Knife amzn.to/4cprhEF
Knife sharpener amzn.to/3VNjyd5
Pan amzn.to/3VxouCA
Cutting board amzn.to/3xbKgUp
I’m just delighted you managed to do all that without damaging a single nail 😃
😂
Yeeeeesssss...I also thinking about it too
She got the nails shorter by mark 15:30.. 😂
Cooking with long nails is UNHYGIENIC!! Bacteria love long nails and chips of nails in the food 😮😮😮.Very bad practice
שכח
I made it and it was EXCELLENT as a stand alone meal. My son loved it. This will become a staple in my family.
Thank you. I hate comments on blogs where they give five stars because it looks good. I want to know from people like me who made it for their family. ❤
By the time you finish the recipe, I develop hunger pains
Way too many ingredients…too expensive with inflation.
Watching this video at this pace enables one to follow the recipe and if need be write down the steps . Seeing how it really looks . Be encouraged thumbs up from Texas
Yeap!
Great!❤❤❤❤❤❤❤❤
Vídeos muito longos. Eu não tenho paciência.
The slow movement…
I loved your video here in Livingston,Tx
Watching from India.while doing crochet.its raining nonstop so what better way to spend an afternoon. It's slow but peaceful. Some people may never have cooked before so for them to watch vegs being chopped may be a revelation 😅
San Antonio, Texas
ASMR cooking channels are my go-to for wholesome, delicious family meals. Love all the fresh ingredients and whole foods. Your veggies always look so vibrant, crisp, and free of blemishes. You look brand new!
@@rasikareddy9290 greetings from me in New Zealand. I agree with you that not all of us are professional Chefs when it comes to cooking so I also like the way she is easy to follow and the clear and simple way she gives us the‘Know How’ on how to prepare the dishes. As you said what better way to spend a rainy day than relaxing and enjoying her cooking.
Always looking for new ways to chop onions 😪
Will you adopt me so I can eat like this all the time? 😅
I can’t cook. If not in the mood I can’t make jello. Yikes!
I begin to feel calm just watching you... cooking becomes an easy and relaxing and enjoyable experience!
God bless you
I like your voice!
I really appreciate the fact that you put American temperature and oz. That is so helpful. Dont let the negative Nancy's on here get you down. Some people are just miserable and want others to feel the same way. Blessings on you!
Very considerate to the rest of the world, oh wait, I forgot only Amurriggans count. Well, we are clever enough to figure it out by ourselves simply by watching.😂
Metric measurements never caught on here, but they are actually easier and they're on all our measuring utensils, anyway. People are just afraid of new things. 🤷♀️❤
So True!
@@elizafaulhammer2203like
I think it's good to see sometime, reminds me of my school days.
Perfect video tutorial, especially for those cooking for the first time. You don't need to change anything about it. A teenager can follow this to prepare a healthy delicious meal if a parent is ill. Great video for husbands to prepare nice meal for a change. Give mums a rest. A tutorial that demonstrates how to do everything safely...and producing something healthy and delicious. Well Done.
Agreed. I swear, people can be so mean!
😂🤣🙄🤷
@@ladyhawk5245 I recommend to any young person who's going to be living on their own for the first time who isn't well-versed in cooking to have a copy of "Betty Crocker" cookbook on hand. It is BASIC and the recipes are uncomplicated, economical & produce delicious results.
and so it goes on and on and boringly on consuming every ordinary ingredient that the planet has to offer yaaaaawwn
Realmente aburrido. Es como un narcótico para dormir!!!
So therapeutic to watch. Had sense of peace.
Loving your demonstration and calm voice. Your correct usage of culinary terms is commendable 100%✔️. You also don't bore the audience with irrelevant speeches. Many thanks from South Africa ❤
it's ai
Nee man, haar stem is verveelig 🙄!
Masterclass cooker.
Art piece full of colors, texture & flavors.
Congratulations from Puerto Rico 🇵🇷 🎉
Here’s a grating hint. Lay the box grater on the side with the desired slicer side facing up. It functions more like a mandolin and you have much less risk of grating your knuckles because you have good leverage. And a much neater grate since the food stays inside the box until ready to use.
Another hint for mushrooms and strawberries. Use an egg slicer for perfect, uniform slices quickly. Saves on chopping also.
Throughout I was wincing at the knife and grating technique. 25 years working in kitchens with chefs and I never saw nails like that. I was worried!
(Lovely nails though, dish looks good) just be careful!
❤ Tyfs!
Thank you!
That's a good hack, thanks
I can’t use it on its side and I don’t mind if my mushrooms aren’t perfectly cut but it’s pretty easy to get them as good as with a knife. But I understand if you’re not very good at cooking and don’t have good knife skills. Good tips for the disabled though or those not so good at cooking 👍🏽
that is the cutest little grater I've ever seen
From Spaim. This is the first time I saw your video and I really loved to find someone making a recipe so calmly and complete. You are marvelous. Thanks a lot.
Thank you so much! 🫶👩🍳
What is the dish. Wish you started with that
South Africa. I use your video to fall asleep. Your slow actions and sleepy voice assists.😂
Yes I'm falling asleep nearly, very relaxing music and voice.
Like watching grass grow.
Thank you for the nice comments. I'm sure she appreciates it.
The video is good but to slow
By the time she is done😮my husband went to get some takeaways😅
I love the simplicity of your recipes. You use items that are always on hand.
You are such a a calm and great teacher, thank you, may God bless you. ❤
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French style is taking the time to enjoy the moments.
Sorry as a French we do not do that in american way 😂😂😂😂. It's probably even not a french receipe... or some weird one from a weird magazine...😬
The music and The Voice is like the nighttime meditation I used to go to sleep with, wanting to go take a nap now
😂😂😂
Yes, it's far too slow. A written recipe is much faster to follow both in deciding whether to make it and for actually doing so.
Nobody forced you to watch Kristen
@@FreedomFighterGirl45it’s her opinion so stop.
Right!! 💤💤💤
The food presentation, music, and on top of that, your soothing voice add magic to the dishes you cook on this video.
❤ from the Middle East Indian. 🇸🇦🇮🇳
This is a good video for people learning English and for people needing/wanting ASMR. Seriously, ASMR can be very helpful for people suffering from PTSD.
For people who want this faster, I found that speeding it up to 1.5x still works without too much voice distortion.
I need this form of ASMR. Not only are the recipes delicious but the entire presentation relax my frayed nerves.
I put it on x2 speed and sound off, and it was still slow
Excellent and calming!!!!!!!!!!!
Colombia here. I clicked on the video because you made me remember that my mother still has dozens and dozens of recipes from french ELLE magazine from the 1970s and 80s. In Paris you could even buy special boxes and plastic slips to keep them together and clean. All of the recipes she did were incredible.
Please could you share some?
I really appreciate the time you took to demonstrate, step by step, how to prepare both of these delicious looking. Can't wait to try them! Please provide your viewers with the names of these recipes. And if you possibly can, ignore the unpleasant comments that were written by the rude and disinterested viewers. My comment to them, paraphrasing the words of one of my favorite influencers' father, "if you've enjoyed, it tell your friends about it, if you haven't, keep your mouth shut."
❤️
Hi from Northern Virginia! Thanks for two very wonderful recipes and your lovely demonstration and voice. I will be trying both of them as soon as I can!!!
@@Deliciousandsimplemeals
I love your slow, peacefull pace! I can follow along without having to pause 😊 After a hectic, rushed 12 hr shift in ER, this is the perfect way to relax. From a little village in South Africa 🇿🇦
Thank you for helping people feel better.
It takes as long to watch the video as it does to cook the recipe. I'm not very patient.
Oops you seem to have a problem.
Guys appreciate the fact that she respects food and cooking if you guys are bored pue the channel off you guys have the options instead of writing awful spicy negative comments no one is catching your throat to watch chill guys
I also find her videos are too long and slow, however, I do like what she's making. All I do is put the playback speed on a higher setting and that makes a huge difference.
@@jeanettefranco6942 so very true. It’s alllll fresh!
Exactly correct. Yes it goes a little slow. Next time this individual wants to go to sleep, play one of the 100's of videos of tRump whinning!!!!
Todo muy rico y nutritivo. Pero muy lento.
@@debbie4893😂😂😂
Thank you (from Australia). Relaxing to watch - everything these days seems to be rush, rush, rush. Bless you for sharing peacefully and pleasantly!
There a so many amazing recipes from decades past that seem to get drowned out with the ever growing number of recipes we see today, so thankfully we have channels like this to keep these legendary dishes alive! I'm watching from Sydney, Australia. I wish everyone good health, good fortune, and good luck. 🙂
Thank you for your comment. You are very kind. I will try to continue to please you with my dishes. 🫶
I wish she would also go a bit faster
I love your recipes.
Cape Town, South Africa
@@suzeanneizzard4486 If you're watching on a computer (as opposed to your smartphone), whenever you want the video to go faster, just hover your mouse pointer over the video window, then when the 'cog' symbol appears in the bottom right-hand side of the screen, click on it and then click on 'playback speed' and you can increase or decrease the speed of the video.
😊
Watching from Texas, USA, love the way you share your experience and recipes. It’s so nice to see someone not in a rush all of the time. Love this one…! 💜
I live in the Izu Peninsula in Japan. I was intrigued to read this recipe because it was 70 years old. I was surprised to see how much garlic was used, but it looks delicious. I'm going to try it for dinner tonight.💕
Bravo !!
It’s FROM the 70s, so 50 years old.
Sólo fueron 2 ajos...😮😮😮
The more garlic, the better 😅
I love the way you make the video there are some new cookers and is good way to learn. If anyone have problem spending 1/2 hr. Well don’t see the video. I loved 🎉& love the recipe ❤🎉😊
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Your calming voice takes the stress out of cooking and is more enjoyable. All of your recipes are very appealing. I feel very relaxed after listening to your instructions. 🌺 Have a pleasant day. 🌺
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@@Deliciousandsimplemealshello form Florida glad to be part of the family's and I'm new Subscriber on August 23,2024 &12:am in the morning ❤❤❤👍👍👍😘😘😘😘
I am from Prescott Valley. Az...Love your presentation and calm voice..Thank you so very much for the recipes ❤
The total procedure of the cooking is very calming and soothing to watch! Loved it! I'm from India ❤
Perfect to follow !! No stress, you absorb it all in. Best tutorials online. ❤
I personally love the way you take your time showing those of us who may not be as much of an expert in the kitchen. Thank you for caring enough to share!
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I’d be curious to know how many of those people then actually cook the dish. Probably very few. Just people wasting their time and their life on the internet.
@@marylinharris1353Cranky, aren’t we?! People spend their time doing what makes their life easier. If you don’t want to “waste” your time, just go away without commenting
That would also make some fancy Mac and cheese.
@@marylinharris1353Or people like you, wasting their lives making rude comments on the internet.
I too didn’t want to spend 30 min to watch a recipe. What did seem worth the time was the 15 min I spent scrolling thru comments for where others were watching. This us one of the most truly global comments sections I’ve seen- every continent is well-represented (except Antartica). It’d be interesting to have a globe + stick a pin where all the comments come from.
DOAMNE!Nu am rezistat nici un minut.Sa văd ce?Cum se chinuie un sfert de oră să taie o ceapa sau un ardei?😮🙈
@@Catriona-wx7lvtrying to guess what language ur post is in…I’m guessing Turkish or an Eastern European one.
We Americans are mostly backwards when it comes to languages- and usually unilingual
Que lentitud, está bien la receta, pero tanto tiempo invertido no vale la pena. Ladtima
Too slow & we dont need to see every darn item chopped. This recipe is time consuming & uses an awful lot of Ingredients.
I wouldn't say this is simple, but yes it looks delicious and if you cook it every day for your kids you should win Mother of the Year award.
It's simple, yes. However, it's very time consuming. There is a difference between the two.
Not nearly as time consuming if you get all your ingredients prepped and just add them
@@dianem2071 The prep work can often be more tedious and time consuming than the actual cooking!
@@retroguy9494- It's like painting your house. The proper prep work is more important, more tedious and frequently more boring than actually getting to the heart of the matter, and doing the actual painting and trim work!
But in cooking, all this prep work is more important than actually assembling all the "pieces parts" and making the meal itself.
In fact, it even has its own terminology - it's called "Mies en Place" or "Mees en Plass" which is French, and technically means to "put in place" but refers to preparing all your ingredients in advance, and "putting everything in place" so you can just assemble all the ingredients by cooking them.
I spent quite a few years, in "another life" working in restaurants, doing everything except managing the whole place. I started out washing dishes, cleaning dining rooms, then went on to learning and doing wait staff work, hostessing and cashiering, changed to "back of house" for better money, and learned prep work from a commercial standpoint, worked as a general prep cook, a sou chef (soups, sauces, dressings, etc.,) then in bakery and desserts, etc. Finally I worked up to line cook, and kitchen manager.
One place I worked, the "chef" in charge was such a prima donna, and so unpopular with the other staff, especially the waitresses, because of his bombastic attitude whenever anyone criticized their food and sent it back, you could hear him raving all the way in the far corners of the dining room. He'd have some of the younger waitresses in tears, just for doing her job, and making him do his. The manager was feckless, and refused to deal with him, so I started working on him myself. After he decided on the special for the day, made it or at least showed us what he wanted done; then made the soup du jour, I started encouraging him to "take a few hours break" and let us handle the lunch rush.
There were plenty of us, and I had proven myself capable of running the line for a meal time (and not blow the place up!) And he actually took me up on it. I bet him $10 that we would not only do it in his absence, but do it with no complaints from the customers OR the staff! He took me up on that too, sure that he'd win that bet easily.
We, working as a team, and not beating up on the wait staff in the process, won that bet a week running. I didn't mind pocketing an extra $50 bucks, when I kept all the money, which I rarely did, but he sure minded losing it!
The first day he went strolling out of the building to his big red Cadillac parked in front of the building, smoking one of his tiny little cigars and drove off, some of the waitresses came in to the kitchen in a panic, wondering why he was leaving just before lunch??😮
6I assured them that it did not mean they were going to lose their jobs because the place was closing (well not yet anyway, but we didn't know that yet) and we were all going to get through it just fine. So good in fact that he would never be missed! I promised them I would not treat them like the idiots he did, and any plates that might come back would not be met with screaming, profanity, temper tantrums or threats of being fired for incompetence. I didn't work that way, and they had nothing to fear from me. They LOVED IT, and we all got along swimmingly! One 🍽 plate came back, because the customer wanted his 🍔 hamburger cooked a little more. That was too easy! I always cooked burgers to at least medium, per food handling standards and restaurant policy, and if they wanted it more well done, that was simple. Had it done in 5 minutes, redressed and sent back to the dining room and in the waitresses hands before she realized it had already made it to the grill. The customer was justly pleased, and the rest of the day went just as well. No screaming, shouting, or controversy, the kitchen was run neatly and quickly, and by the time "His Majesty" came strolling back in the building, I had the kitchen broken down, most steamtable pans redone, the originals being run through the dish room, the grill clean and oiled; the floor swept and ready to be mopped, and everything else wiped down and sanitized. It was quiet, calm and organized. He was aghast, and I made him pull out his $10 and hand it over! I got it changed into ones from one of the waitresses who wanted to "sell" her small bill tips, then I just distributed it amongst the team who had all cooperated in making the shift run so smoothly. There wasn't much to go around, so I didn't take a share to make it go round a little further. Besides, I already knew we could do it without "His Majesty" ruining the day! 😅
This lasted until just before Christmas holidays ended, and the owner decided that despite our hard work, the location off the beaten path was making it difficult to get customers into the building. So he closed the business "temporarily" he said. He wanted to relocate, but found that anything in a better location, in decent condition, and that wouldn't need major redoing inside or out, and that was available, cost much more than he was willing to pay.
So, while we waited for him to make a decision, most of us couldn't wait very long without a paycheck coming in. So, eventually, most of us, including me, had to find other jobs. I did, in a fairly ritzy restaurant - the kind with a dress code, thick carpets, brass railings, live plants tended twice a week, a high class bar, fresh seafood flown in to the local major airport twice a week, prime ribs cooked fresh each morning and/or afternoon, depending on what day it was, etc. They were looking for cooks and wait staff, and 3 of us ended up working there. It was cool working with other coworkers we each knew from the old place. (Which never reopened anyway.)
I took the prep cook's job they advertised, and it worked out nicely. Lots of experience gained in many more prep items - fresh made salad dressings each day, fresh 30 gallon steam kettles of clam chowder whenever the supply got low, other soups made daily, fresh baked loaves of bread to serve each table in the evenings; fresh cut veggies, battered and fried as "free snacks" for their "Happy Hours" for the bar, freshly baked quiches with house made fillings each day for lunch specials, and prime ribs brought in every other day, seasoned in house and roasted in the special convection ovens for that purpose, etc., etc.
I learned a lot there, including their own recipe for clam chowder! I memorized it (naturally,) wrote it out at home, and broke it all down to a one gallon portion. It was a real hit at home, and for guests!
You can see it from the beginning, it is looking delicious.
I was so pleasantly surprised to see the addition of cilantro in this 2nd recipe…..a favorite ingredient of mine. It’s very kind of U to share this precious recipe that was handed down from ur Grandmother & Mother, with us all over the world. Thank You….anxious to try it. Georgia, USA
Cilantro tastes like soap and is disgusting. Use parsley instead, or dill.
@@Melissa169a cilantro doesn't taste like soap if mixed with the right ingredients. I use it in my Gazpacho recipe and you can't even taste it apart from the other vegetables in it. 😋😏
I love these! Not only are they colorful and healthy, but I like that you don't add a lot of unnecessary ingredients! Just wholesome goodness! I love that they are not all spicy and full of too much sauce or goop. I really appreciate this!
I live in the United States and thank you for sharing with us, and God bless you always Amen ❤🙏🌺
Georgia, USA here. Nice to get a fresh combination of old ingredients. Love to watch your hands! God Bless you.
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It was a recipe before the 70's and still is !!!!
Linda a forma como é apresentada a receita, parece uma oração. Sem gritaria, uma sequência clara. Parabéns. ❤
This is a quiet, meditative act of cooking. ❤
My grandmother was a professional chef. Always whisk the eggs first, then whisk in the cream, then whisk in the dry ingredients a little at a time ensuring no lumps.
This is a nice chicken, pasta,vegetable gratin.
I love your calm voice, and didn’t feel I had to go back and forth to catch up . That’s the big problem. People are always in a rush and can’t relax. And listen.
The pace is fine for me as it makes it easy to follow. Watch once to gather the ingredients then replay to follow along as you actully make the dish.
I will try your recipe❤
She has a pretty voice.
Why is it a big problem to not have to go back and forth? I would have thought that was a good thing 🤷🏻♀️
@@autumn5852it’s not fun to have to rewind then play then rewind again because something is too fast to catch what happened.
South Africa thankyou for this recipe God bless
God bless you in South Africa. From Albania 😊
Watching from Seattle, Washington, USA. This is the first time I have seen your channel. I loved it!
Very dedicately done step by step. Watching from Bahrain.
I watched you from Brazil and loved your Recipes!!! Thanks a bunch! Take care and God loves you!!!❤🎉
I love the way you take your time to explain the recipe and method. Your food looks delicious. I cart wait to try them.
I'm watching from London England.
South,Carolina,USA I'm new to the channel but can't wait to try this recipe. You give great directions also
I love that you do not prep all ingredients ahead of time but chop them as you use them.
Thank you for your speed. Followers can cook these rich creamy dishes along with you.
Gday no guessing I am from Australia, actually Nth of Brisbane in Queensland. I love watching your recipes and have gained some grate ideas from you thank you for sharing at a pace that I can follow! Please don’t ever change your style as I enjoy watching!
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Such a relaxing and lovely voice and your recipes are terrific!😊
Thank you from USA 🇺🇸
From Cape Breton,Canada I am trying both of these recipes....thanks for sharing
Spectacular!
Louisiana.
Thank you,
H.Rice⚜️👍🙂
It is so lovely to see all these people across the world watching the same video as me(different times of course)It makes me feel closer to you all from the UK
Boring... borinh.
Hiiiiii from Trinidad and Tobago 🇹🇹
@@mseitz6393
why boring? unless y are a boring sole .
her voice is devine ?her instruction is perfect English & concise & the recipes are delicious ? So if y don't have nice thing to say buzzz off ? Watch something that makes y excited ok
Hi
Warm😂greetings from South India 🎉
N.B. In Black Forest and Switzerland we call this " ein Gratin oder Auflauf"....
😊😊ser gut! Danke😊
Yorkshire🇬🇧. I think I may have just discovered a new use for my nutmeg grater. Lol. I got mine as a gift from a posh xmas cracker a few years back, came in a little box with 2 whole nutmegs inside, hence why it became my nutmeg grater. Never thought to use it for anything else apart from nutmeg!🤦
clear simple slow enough pace, enjoyable to watch easy to copy. Like this.
@@michaelzajic6231 yes Michael I agree with you. Not all of us are professional Chefs so I like how easy it is to follow her recipes and how she prepares them, giving us the ‘ know how’.
Greetings from Pauline in New Zealand.
I live in India,, Tamilnadu, Chennai.. Thank you for sharing. It would be great and helpful if you could give the weight of the ingredients as their sizes vary from Country to Country.
Keep up the good work.
Hello from Philadelphia in the USA. Always looking for different recipes . Thanks.
They qre different recipes not usual seems delucious. Thanks. I am from Latin America(Panama)
From Ohio! Really enjoyed how you presented the vid. I was able to write down the recipe without having to stop vid which is okay with me but the whole vid was so smooth going! Thank you!
I really love your videos, for many reasons, but one of them is that I like that you aren’t in a Hurry. I love that, so I can enjoy your teachings. Thanks a lot.❤❤❤ I’m washing your videos from Flower Mount , Dallas, Texas.
What a lovely lesson in shaking ingredients over each other. Never seen it done so caringly before.
Thank you for these lovely recipes and for sharing - regards from Egypt
I will save this video and watch again while speeding it up over the slower parts, and writing down notes in long pauses. It looks delicious.
Thank you for sharing your recipe. Don't mind the shallow people's comments. Some people just have to complain and that doesn't mix well with baking fun!! Baking makes a day joyful, I am sorry it doesn't have that effect on CZcams trolls.
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You put me to sleep half way through your video in the middle of the day.
Pnvordo com que dorme
Devagar demais, quase parando
Arte!!!!!
I was interested that she kept saying "finely chop" and proceeded to dice.
😂
😂
Zzzzzz😔
I love the way you do your videos, to the point without your life story and easy to listen to. I can't wait for you to post more, thank!!!!! ❤
I agree no life story stuff,
I don't want to care about anything, 24/7,
I just want to zone out to the food and forget about my day and everyone else's.
When you live in Oklahoma, you want to forget that too. You have a nice voice for that.
Your leisurely pace made this video so calming to watch. Thank you from Ames, Iowa.
Thank you for sharing us this recipe, it looks yummy😋
All love from the kingdom of Jordan
I love the cadence & artistic choices. Soothing & interesting, absorbing the ambience…relaxing & lovely.❤
I like that you don’t rush. Thank you.
It's remains 'slow' even after reset to 2x speed 😊
It's too long for me. I keep my finger pressed down on the screen and watch it in 2x motion.
@@jeepsthetimebandit Then, you forget and think "Wow, she sure knows how to chop an onion in 2 seconds flat!"🧅🔪😮 😀
Watching this because my mother shared thus video😊from Lahore,Pakistan.
Thank you for taking the time to put together such a beautiful video. The music chosen is very soothing and your voice only adds to the calming effect of the music. You are one of the only content creators that I’ve come across, who actually goes slow enough on the recipe instructions and ingredients, to follow along🤓 Bravo 👏🏼 I am subscribing to your channel 😘👌🏼🥂Bon Appetit 🎉
So very pleasing to listen to this ASMR cooking channel.
I'm watching from the state of Delaware in America. I will try these recipes. They look delicious ❤
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Watching from the Philippines 🇵🇭. Your recipes are very informative not like some people that tells you the ingredients but not the measurements. Thanks for the recipes, they looks great and yummy 😋
Watching your channel from Las Vegas, Nevada, USA. Both the recipes look very tasty & easy enough to do. Can't wait to try them both. Thank you so much for sharing & I found your video to be very relaxing & easy on the ears!
Thank you 🫶
I have a very similar recipe in one of my very old French cookbooks from the 50s, too. Even though it's got the same macaroni in it, it's described as a timbale, which in essence it still is. I liked that you used cream in your custard for extra richness and the whole thing looks so flavoursome. This one's a winner for me and I can't wait to try it as I haven't had a timbale for years and years.
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I'm french and a cooker but I've never seen of my life a french recipe like this one . Could you please let me know the 50's french cook book where you saw this kind of macaroni timbale recipe?
Just saw this videos. Intrigued because I have a french grandmother who taught me how to cook. I'm from USA Illinois
Looks tasty, I will try these at home. Thanks from St Louis Missouri
I love cooking videos like this because she enjoys every moment of cooking--the cutting, gating, frying--as much as I do. We can slow down and stretch out the moment. Breathe.
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Here from Hawaii. Love your cooking easy to follow and it wasn't boring. It really looks delicious 💯💯💯💯
Thank you and God bless you for sharing. Am 72 so we watched leisurely with my little grand son and daughter, who enjoyed the whole demonstration like a movie with suspence with a yummy ending.
we are in Kericho, Kenya .
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I don't need to watch the video.
I just close my eyes and listen the calming voice.
Delicius recipe.
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I love your recipes,you have a very relaxing voice,you make it very easy to follow,it's so nice to watch as you take time to show your recipes,
I’ll get back to this video 30 min each day until I turn 80
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Oh lovie, WERE YOU TO CONSUME EVEN ONE BITE OF THIS MEAL ...TURNING 80 WOULD BE IMPOSSIBLE AS YOU SURELY WOULD MEET YOUR MAKER WITHIN THE MONTH...
You successfully make me sleepy. Watching from Surabaya, Java, Indonesia.
If you are sleeping,go to the doctor
I am from Germany - thank you so much for sharing and all the effort you put in this video ❤
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Sending love from Cincinnati Ohio, USA
I really appreciate your
"Shopping Lists".
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The recipes look delicious. I can't wait to try them. I'm from Florida, USA.
Watching from Cape Town, South Africa.❤
Je suis marocaine, merci pour le partage et pour votre présentation douce❤
Gracias, por compartir. Escribo desde Santa Cruz - Bolivia. Sud América
I'm from Algeria and I like this recipes especially pasta looks delicious