Hi 👋 there ❤ son & daughter in law got me a kitchen aid machine for Mother’s Day. Currently waiting on some dough to rise to make hotdog buns. Fingers crossed 🤞 for me haha 🤣 ❤great to watch ur videos while I’m waiting. ❤
@@OurSmallFootprint my buns came out ok in shape, but in taste 👅 they were amazingly soft and good! They all got ate that night, some with honey 🍯 butter 🧈 lol 😆
There's a lot of rules you need to be aware of, to make sure that the food is safe to eat from the shelf, but its really not that complicated once you just start doing it a lot hehe :D
Oh lordy. I am always catching up on your videos of late !!!! You are a wealth oh knowledge Nyssa and you probably have been canning for yonks !!!! Blue colour looks lovely on you... hope I get to watch next video on time..😊
I’ve been canning for decades and have never seen those rings and lids. I’ve always used ball canning jars here in America except for the occasional welk jars so find it fascinating how you can. I actually live in a part of America where people can a large part of their food. I tell people about your ways of doing it and they are fascinated. Love watching these videos. Thanks for doing them.
They are an Australian branded preserving system! they have a style all their own as well, with lower temp, longer canning times for fruits etc! But I just use the jars for my standard canning methods, I do love them though, they're a lovely thick glass and they have no shoulders on a lot of the larger jars!
You make perfect sense Nyssa.👍 Interesting about the double clipping. My parents used the Fowlers Vacola jars all the time when l was growing up and they always double clipped the lids without any incidents.
Yeah, I'm not sure when it came in that a double causes it not to seal, but if you post in some of the fowlers groups with two clips you get reprimanded hehe. :D
My dad “one” time asked my mom if the lemon meringue pie was store bought. Seeds were in the pie from then on! Also, you mentioned your education, I love how you explain things and you’re very knowledgeable. What education have you had f you don’t mind. I went to culinary college and love cooking. I’ve learned a lot from watching. Thank you
I am one of those people who flits from subject to subject/course to course lol, I love to learn, but I love to learn things that are currently relevant to what I am doing! I haven't done any sort of official cooking education, other than food safety certs when working in places like I used to help run a sports canteen and worked in a kitchen in a pub but just as a 'cook'. I think I just go looking for more information because I like to know how and why things work and what I can and can't do but also why I can and can't do those things!
Another great video Nysa. I love your food prep clips, they are so educational (but fun)😂. I’m tossing up whether to get Vacola jars or just go with jars that have lug lids ( like from K mart). I’m wondering what your experience, and preference with both is. How do they work out expense wise. Thanks for your wonderful videos again. Lisa.
@@hollygirl1955 lug lid jars are so easy to come by, buying in bulk from various places (pack my product, plasdene, cospak, iwoohoo) and when I’m buying new jars, that’s what I buy! But I keep an eye out for Fowlers jars second hand deals as often as I can too! And I have been very lucky in that a few viewers who no longer need their jars have gifted them to me as well! My original purchase of jars was from an older couple who were selling up and travelling for retirement! I got a full table worth of jars cheap and I have slowly added to them :D
I'm glad you liked them! I must say that they tend to get eaten within the first few weeks here lol, everyone likes them so much! We have already eaten all the ones I did for this cycle and are only halfish way through lol.
Afternoon, whenever I bottle fruit etc. in my Fowlers vacola I have always double clipped, always get a tight seal. Get ready for the cold weather, stay warm , hopefully you'll have your fire going. 😎
Now I want butter chicken. Lol. If I canned butter chicken , it'd last one week no matter how many jars I did. Lol. Huge fans here. Thanks for sharing lovely ❤
I did can teriyaki chicken, and it came out wonderful. I did find, however, that I had to add some extra teriyaki sauce when I used it. But the ease of use was worth the extra work. And I can whip up the sauce in just a minute or so, so it's worth it to me. I am going to try canning the butter chicken. My daughter loves it and it would be easy for her to reheat for herself.
I love mushrooms done just like Darryl does. Yum. I have never frozen them. Mmm. Yes, what to have for lunch is always a big question. You don’t want to turn it into another dinner size meal and want something relatively quick and simple. Sometimes we skip breakfast and turn lunch into a brunch. I hope you’re bearing the cold nights. Brrr. I hate to think what Winter brings us. I have noticed a few recipes seem to have high butter requirements. I try to reduce/adapt.
I remember when I was a child you used to be able to buy bags of frozen mushrooms. Now you can only get canned or dried (the latter at Asian stores usually). I miss the frozen mushrooms! But I found a tip to make canned mushrooms taste better: add a bit of worcestershire sauce and some herbs like rosemary, oregano, etc. It works for us!
I canned up a bunch of marinated ones that D loved! I've kept an eye out for small little ones that I could pressure can whole for him because apparently he likes tinned mushrooms lol, but they don't come up cheap very often!
@@OurSmallFootprint We can usually get a can of whole shrooms, or sliced, or "pieces and stems" for about $1 CAD on sale. Not the cheapest but most of our canned veg are about that price.
@@OurSmallFootprintWe are all grateful to see whatever you are able to send & grateful for all your wonderful content. Go at your own pace & take care of yourself. Luv ya 💞💐🌈🙏🏠🐦🌟🎶🎶🎶🎶🎶🎶🎶🎶
I love your videos. I always learn something or get the push I need to try something I’ve been thinking about doing. I’m always Leary of canning things that are not approved canning recipes. I’ve wondered how to go about canning sauces that add dairy or thickening agents. Well, I feel stupid since it hadn’t dawned on me to go ahead and make the sauce and then add the dairy and thickening agents when I was cooking it… sometimes I feel like I over think things so much I miss the obvious answer!
I think that adapting your own recipes, while using the guidelines is something that is easy enough to do so long as you make sure to be aware. There's a few things I'd like to try and adapt but butter chicken was one that was so much effort to make I really wanted to make it in bulk, but freezing it is just hard with the limited freezer space, so we tried a small batch once and decided we liked it! It's not quite the same as making a fresh batch just to eat, but its pretty darn close heh
Yep I love You Tube but there's so much pre and post stuff to do it's great that I just record everything but at times I have to clean an area or set things up .. gosh it's a lot at times!
It's so tasty, and its a mild one, which is nice sometimes, I like things with a bit of heat, but its nice to have that flavourful mild curry at times too!
We have a second sink set up because its the kids job to do the dishes! :D I have a small sink in my space in my second hand kitchen that I have but I mainly use it for rinsing things/washing my hands, we have a big stainless steel one over near the dining table and the dishes get stacked there and the kids take turns on days to do the dishes! :D. We only have cold water to the sink but we have hot water in the bathroom, so we just fill a bucket there and take it to the sink to wash in :D
I used to pickle Mushrooms easy big time...Also my brother tells me CHICKEN CHEAP AT COSTCO BUT, He used to buy his a Woolies or Butchers...In Sydney... I know Woolies have Chicken Legs for $4 a Kg in a tray... Were do U buy Elephant Garlic from looks great U could also pickle that aswell or cook it and freeze it with mushrooms make a garlic mushroom sauce for pasta yummy... Have U thought of Coucous to feed kids with would nice and cheap for a change...😮😮😮
Chicken is a good price at Costco! quite often cheaper than elsewhere which is awesome. I love when I can get cheap legs from the butcher but they don't always have the specials going, will have to check woollies prices next time I'm there, I got told their thighs with bone in in deli are quite cheap too! I bought mine from Nicky Sharkey in the garlic growers group on Facebook! Look her up, she has plenty left :) I don't know that I've tried the kids on cous cous, I might have to grab some and see how they like it! :D. I found a recipe using orzo pasta the other day too that I thought I might grab some to try :D
I think we should be right, we might need to grab a few things, toilet paper lol, maybe some potatoes and onions... but other than that, I think we should manage!
We’ve never been huge fans of canned ‘mince’ be it beef or sausage but I do love zuppa toscana canned which has the sausage mince in it! And I definitely think pork keeps its texture better than beef mince!
Hello I love mushrooms fried up with butter. Qn u can slice them to an dehydrate them a store them for flavors or seasonings. ❤ It'll make them last longer an u u just have the mushroom flavor an u dont really have to eat the mushrooms... 😂🎉
Do u butcher it own chicken when they get to old an stop laying.or when u have to many roosters in a bunch. An mayb growing a few meat bird would help with some of ur food cost? ❤🎉
I signed up as a consultant so that I could earn mine :). I earn a commission if people purchase via me now, but I'm not a very good sales person lol :D
I'm the same! I can't handle the "chewing a rubber tyre" texture and for this reason, I can't handle olives either! If I bite into something and it squeaks against my teeth - that's a definite no from me. I'll use mushrooms and olives in sauces for flavour, but there'll be no "lumps" lol.
Hi 👋 there ❤ son & daughter in law got me a kitchen aid machine for Mother’s Day. Currently waiting on some dough to rise to make hotdog buns. Fingers crossed 🤞 for me haha 🤣 ❤great to watch ur videos while I’m waiting. ❤
Ooooh, what a great gift! :D
@@OurSmallFootprint my buns came out ok in shape, but in taste 👅 they were amazingly soft and good! They all got ate that night, some with honey 🍯 butter 🧈 lol 😆
The blue looks lovely on you!
I love the jumper, but you should see the front of it lol, it is so grubby from my belly hitting the bench when I'm cooking etc!
Wow i had no idea how involved canning can be☺️ your truely amazing in the kitchen ❤
There's a lot of rules you need to be aware of, to make sure that the food is safe to eat from the shelf, but its really not that complicated once you just start doing it a lot hehe :D
Oh lordy. I am always catching up on your videos of late !!!! You are a wealth oh knowledge Nyssa and you probably have been canning for yonks !!!! Blue colour looks lovely on you... hope I get to watch next video on time..😊
Hi Nyssa! 15 jars of butter chicken is a lot of meals. I am still learning to cook for two, still have a lot of left overs. Another great video!TFS!!❤
I’ve been canning for decades and have never seen those rings and lids. I’ve always used ball canning jars here in America except for the occasional welk jars so find it fascinating how you can. I actually live in a part of America where people can a large part of their food. I tell people about your ways of doing it and they are fascinated. Love watching these videos. Thanks for doing them.
They are an Australian branded preserving system! they have a style all their own as well, with lower temp, longer canning times for fruits etc! But I just use the jars for my standard canning methods, I do love them though, they're a lovely thick glass and they have no shoulders on a lot of the larger jars!
You make perfect sense Nyssa.👍
Interesting about the double clipping. My parents used the Fowlers Vacola jars all the time when l was growing up and they always double clipped the lids without any incidents.
Yeah, I'm not sure when it came in that a double causes it not to seal, but if you post in some of the fowlers groups with two clips you get reprimanded hehe. :D
My husband adores the Dill Pickle popcorn seasoning. It is hard to find . I order it from Amazon.
I will have to go looking for it!
Ohhhhh look at the green in the garden behind ya... another great video thank you for sharing!!
I've lost some basil to frosts, but the chilli plants are still chugging, I'm trying to let them go as long as possible before harvesting!
Thanks you for sharing
r
Yey! A new video.
Another great looking round of meals!!
Hi Nyssa I love your channel 🥰🌹
Thank you Cheryl! :D
My dad “one” time asked my mom if the lemon meringue pie was store bought. Seeds were in the pie from then on! Also, you mentioned your education, I love how you explain things and you’re very knowledgeable. What education have you had f you don’t mind. I went to culinary college and love cooking. I’ve learned a lot from watching. Thank you
I am one of those people who flits from subject to subject/course to course lol, I love to learn, but I love to learn things that are currently relevant to what I am doing! I haven't done any sort of official cooking education, other than food safety certs when working in places like I used to help run a sports canteen and worked in a kitchen in a pub but just as a 'cook'.
I think I just go looking for more information because I like to know how and why things work and what I can and can't do but also why I can and can't do those things!
Another great video Nysa. I love your food prep clips, they are so educational (but fun)😂. I’m tossing up whether to get Vacola jars or just go with jars that have lug lids ( like from K mart). I’m wondering what your experience, and preference with both is. How do they work out expense wise. Thanks for your wonderful videos again. Lisa.
@@hollygirl1955 lug lid jars are so easy to come by, buying in bulk from various places (pack my product, plasdene, cospak, iwoohoo) and when I’m buying new jars, that’s what I buy! But I keep an eye out for Fowlers jars second hand deals as often as I can too! And I have been very lucky in that a few viewers who no longer need their jars have gifted them to me as well! My original purchase of jars was from an older couple who were selling up and travelling for retirement! I got a full table worth of jars cheap and I have slowly added to them :D
Hiya i finally made the battered chicken tenders and they are so tasty. So happy that it is freezer friendly. I am so thankful to you for the idea.
I'm glad you liked them! I must say that they tend to get eaten within the first few weeks here lol, everyone likes them so much! We have already eaten all the ones I did for this cycle and are only halfish way through lol.
❤❤❤ Thank you Nyssa for the wonderful video ❤❤❤ You are quite an inspiration!!
Afternoon, whenever I bottle fruit etc. in my Fowlers vacola I have always double clipped, always get a tight seal. Get ready for the cold weather, stay warm , hopefully you'll have your fire going. 😎
We had our first fire last night! :D
Now I want butter chicken. Lol. If I canned butter chicken , it'd last one week no matter how many jars I did. Lol. Huge fans here. Thanks for sharing lovely ❤
That jumper is a beautiful colour on you.. really suits you x
I love this style, but you can't see the grubbiness that is the front where the belly rubs on the kitchen bench lol
I did can teriyaki chicken, and it came out wonderful. I did find, however, that I had to add some extra teriyaki sauce when I used it. But the ease of use was worth the extra work. And I can whip up the sauce in just a minute or so, so it's worth it to me. I am going to try canning the butter chicken. My daughter loves it and it would be easy for her to reheat for herself.
Great to see you Nyssa!
We call it spice surprise. 🤣
I love mushrooms done just like Darryl does. Yum. I have never frozen them. Mmm. Yes, what to have for lunch is always a big question. You don’t want to turn it into another dinner size meal and want something relatively quick and simple. Sometimes we skip breakfast and turn lunch into a brunch. I hope you’re bearing the cold nights. Brrr. I hate to think what Winter brings us. I have noticed a few recipes seem to have high butter requirements. I try to reduce/adapt.
Hello Nyssa and family! blessings!
I remember when I was a child you used to be able to buy bags of frozen mushrooms. Now you can only get canned or dried (the latter at Asian stores usually). I miss the frozen mushrooms! But I found a tip to make canned mushrooms taste better: add a bit of worcestershire sauce and some herbs like rosemary, oregano, etc. It works for us!
I canned up a bunch of marinated ones that D loved! I've kept an eye out for small little ones that I could pressure can whole for him because apparently he likes tinned mushrooms lol, but they don't come up cheap very often!
How odd…we can still get frozen mushies in the UK, I wonder why other places don’t?
@@frugalitystartsathome4889 I think in Canada it has to do with sales volume and probably the consolidation of grocery store conglomerates. :(
@@OurSmallFootprint We can usually get a can of whole shrooms, or sliced, or "pieces and stems" for about $1 CAD on sale. Not the cheapest but most of our canned veg are about that price.
Hi Nyssa! Been waiting to see you love your videos!
I have so much footage to turn into videos and not enough time to do it lol
@@OurSmallFootprintWe are all grateful to see whatever you are able to send & grateful for all your wonderful content. Go at your own pace & take care of yourself. Luv ya 💞💐🌈🙏🏠🐦🌟🎶🎶🎶🎶🎶🎶🎶🎶
Your videos always make me so happy, thank you.
Just looked past your themo and saw all you bowls as extras.
I have been really lucky and have earned them through selling Thermomix’s as rewards :)
@@OurSmallFootprint that's great so you don't have to wash the same one everything you use it.
@@suelamond4060 Yop! It makes things so much easier when bulk cooking
Great to see you again. Butter chicken looked great.
Its a very welcome thing on our shelves!
I love your videos. I always learn something or get the push I need to try something I’ve been thinking about doing. I’m always Leary of canning things that are not approved canning recipes. I’ve wondered how to go about canning sauces that add dairy or thickening agents. Well, I feel stupid since it hadn’t dawned on me to go ahead and make the sauce and then add the dairy and thickening agents when I was cooking it… sometimes I feel like I over think things so much I miss the obvious answer!
I think that adapting your own recipes, while using the guidelines is something that is easy enough to do so long as you make sure to be aware. There's a few things I'd like to try and adapt but butter chicken was one that was so much effort to make I really wanted to make it in bulk, but freezing it is just hard with the limited freezer space, so we tried a small batch once and decided we liked it! It's not quite the same as making a fresh batch just to eat, but its pretty darn close heh
That’s the South African salt & vinegar seasoning. Grew up on that stuff x Robertson’s?
It's so good! The kids adore it!
Another great video!! I'm not a big mushroom fan. I Do enjoy them on a pizza with green peppers and onion.!!
Yep I love You Tube but there's so much pre and post stuff to do it's great that I just record everything but at times I have to clean an area or set things up .. gosh it's a lot at times!
Hi there! Youve been missed! Gotta love a good butter chicken! My favourite!
It's so tasty, and its a mild one, which is nice sometimes, I like things with a bit of heat, but its nice to have that flavourful mild curry at times too!
I really love the Pete Evan’s Butter Chicken recipe. Not sure how that would can though 😀
I don't think I've tried it, I'll look it up for the next batch and maybe make a small lot to try! :D
I’m waiting for the videos when you tell us you’ve been recognized whilst out grocery shopping. It’s coming - I see the subs growing ❤️
Lol, I really don't want that to happen lol, I would be very embarrassed :D
Great Video as per usual, thanks Nyssa.
Love your videos. Lots of questions come to mind like how and where do you do your dishes?Hope you get your second fire.You do a wonderful job.
We have a second sink set up because its the kids job to do the dishes! :D I have a small sink in my space in my second hand kitchen that I have but I mainly use it for rinsing things/washing my hands, we have a big stainless steel one over near the dining table and the dishes get stacked there and the kids take turns on days to do the dishes! :D. We only have cold water to the sink but we have hot water in the bathroom, so we just fill a bucket there and take it to the sink to wash in :D
@@OurSmallFootprint Thank you for answering my question.
I used to pickle Mushrooms easy big time...Also my brother tells me CHICKEN CHEAP AT COSTCO BUT, He used to buy his a Woolies or Butchers...In Sydney...
I know Woolies have Chicken Legs for $4 a Kg in a tray...
Were do U buy Elephant Garlic from looks great U could also pickle that aswell or cook it and freeze it with mushrooms make a garlic mushroom sauce for pasta yummy...
Have U thought of Coucous to feed kids with would nice and cheap for a change...😮😮😮
Chicken is a good price at Costco! quite often cheaper than elsewhere which is awesome.
I love when I can get cheap legs from the butcher but they don't always have the specials going, will have to check woollies prices next time I'm there, I got told their thighs with bone in in deli are quite cheap too!
I bought mine from Nicky Sharkey in the garlic growers group on Facebook! Look her up, she has plenty left :)
I don't know that I've tried the kids on cous cous, I might have to grab some and see how they like it! :D. I found a recipe using orzo pasta the other day too that I thought I might grab some to try :D
Always love your videos Nyssa. So inspirational. I hope you figure out a way to stretch out the extra week post Synod.
I think we should be right, we might need to grab a few things, toilet paper lol, maybe some potatoes and onions... but other than that, I think we should manage!
you can cannnn sausages too :) love the vid
We’ve never been huge fans of canned ‘mince’ be it beef or sausage but I do love zuppa toscana canned which has the sausage mince in it! And I definitely think pork keeps its texture better than beef mince!
Thanks!
THank you! :D
Hello I love mushrooms fried up with butter. Qn u can slice them to an dehydrate them a store them for flavors or seasonings. ❤ It'll make them last longer an u u just have the mushroom flavor an u dont really have to eat the mushrooms... 😂🎉
Do u butcher it own chicken when they get to old an stop laying.or when u have to many roosters in a bunch. An mayb growing a few meat bird would help with some of ur food cost? ❤🎉
What exactly is nutritional yeast , an what is it used for? ❤
Yes, we cull our roosters and use them as a food source, we don't tend to cull our hens though, we let them live our their lives :D
It is an inert yeast, it has a sort of cheesey/umami flavour to it, used instead of say parmesan in a dish that would normally have it in there :)
Dont fret over a live only do it if you want too❤🇬🇧🇬🇧
❤
You are good..regards Karolyn Melbourne
Thank you Karolyn :)
🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Where did you get your thermomix ?
I signed up as a consultant so that I could earn mine :). I earn a commission if people purchase via me now, but I'm not a very good sales person lol :D
Where did you get that much garlic?
I bought it from Nicky Sharkey via the garlic growers group on Facebook! She has plenty left she said, so send her a message :D
I read somewhere that live videos get more subscribers and is lucrative. You can only try. See ya next time.
I have no idea, I just know that sometimes it would be nice to be able to answer things in real time!
I myself do not watch live videos
Not a mushroom fan either but I enjoy the flavour they add to dishes. Just don’t want to eat a mouthful of them.
That squeaky bouncy texture just doesn't do it for me hehe.
@@OurSmallFootprint what a spot-on description 😬
I'm the same! I can't handle the "chewing a rubber tyre" texture and for this reason, I can't handle olives either! If I bite into something and it squeaks against my teeth - that's a definite no from me. I'll use mushrooms and olives in sauces for flavour, but there'll be no "lumps" lol.
@@jorobinson6640 Olives too? What a shame. Or more for me 😁
Haha when you said “ squeaky bouncy texture” , I thought of my one experience eating snails. I love mushrooms but not so much the escargot 😂. Lisa