Those onion bhajis looked proper nice. They have put me in a right good mood for a foreign style meal. The good thing about foreign meals is that they are just the same as normal meals but different and usually spicy. There is a place near me that sells curry foreign meals. One time I went there to pick up a takeaway curry meal and the gentleman gave me a mint and made me sit in a coat cupboard while I waited. The mint was delicious but I started choking on it. I was in a right panic trying to dislodge it, shouting and screaming and banging about and that lot. However, just as the gentleman opened the cupboard door to present me with my takeaway curry meal I got a right fright and the mint went flying out of my mouth and bounced of his head then got stuck in a rich lady's fur coat. Fumbs up.
Thank you so much for another incredible dish. This time my brother and my canadian friend joined me for kay's study time. Incredible technique used for the deep frying. we are going to get together and practice this weekend. You are amazing Kay, WE LOVE YOU!!!!!!!!!!!!!!!!
I would love to see this!! my favourite recipe is … For the chocolate sponge 4 large free-range eggs 100g/3½oz caster sugar 65g/2½oz self-raising flour 40g/1½oz cocoa powder For the chocolate ganache topping 300ml/½ pint double cream 300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces For the cream filling 300ml/½ pint double cream, whipped To decorate icing sugar, for dusting a toy robin or sprig of holly Method Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners. For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture). Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8-10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin. Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper. Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely. While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping). Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch. Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork. Dust with icing sugar and garnish with fresh holly or a little robin to serve. :)
Yule log is my favourite, really gets me in the Christmas spirit 😊 love your cooking Kay 😊 you smashed those onion bhajis looked banging will definitely be making them. Keep cooking Kay we love you 😍
They looked good. Nice and crispy too. If you cook them again, make sure the oil is boiling hot. A trick is to put a small amount of batter into the frying pan, if it floats to the top then the oil is at the right temperature to start cooking
Looks good,Kay! Lee is missing out with this one. Maybe i'll have to try this sometime myself. If i may suggest, if your knife is sharp but wont cut maybe try another angle/gliding more. The skins can be stubborn if you chop straight down sometimes. Positioning the pieces on their side could remedy the problem too.
Very adventurous 😊 I'm wondering perhaps if it was supposed to be red pepper flakes and dry mustard ? Not a big deal since they turned out nice and you enjoyed them ❤
@@KaysCookingYou could make pakora using similar ingredients to the bhajis you made and add potato cubes and peas. Try using gram flour instead of wheat flour. And you don't need to use all the traditional spices if they irritate your digestive system, you could just use coriander like you did for the bhajis along with pepper and salt. I think you would really like them like that, not too spicy.
I've not been watching you long, I came across your channel completely by accident and I love your content. You are so sweet and friendly, have a lovely smile and I appreciate that you are up for trying anything. I love that your recipes are no nonsense and inventive. I like how Lee is the willing guinea-pig for your cooking, just like my kids and grand kids are mine. I also love that you are just who you are, a genuine nice human being.
Hi kay can you make a lobbeh. Its a traditional dish from staffordshire Hingredients: 450g braising steak (remove fat) 1 onion, diced garlic (2x cloves), crushed 1 swede, diced 4 celery sticks, chopped 4 carrots, diced Or you can use whatever veg you want 500ml beef stock Method: Put the meat and onion in a large pan and cover with water Bring to the boil and then simmer gently on a very low heat for 40 minutes Stir occasionally to prevent it from sticking Meanwhile peel and chop the vegetables to dice of a similar size - I like mine chunky but my mum used to do hers in small dice Add the vegetables to the pan and top up with Beef stock to cover the veg Cook at a low simmer for approximately 60 minutes or until everything is softly cooked and the meat is tender Continue to stir occasionally to prevent it from sticking to the bottom of pan Season to taste with salt and pepper or whatever else you want Serve in big bowls with chunky bread and butter
I really liked your recepe,I'll try that tomorrow. What would you serve it with? Where did you buy the metallthing to protect your finger while you are slicing and dicing? Also,what's it called? I'm Swedish. I have a great recipe for bananacake if you woud like to try it. Thank you for your uploads,its always a good day when you do. Please keep up the good work. Thank you ,all the way from Sweden
OMG kay I just saw your merch. My wish list the bra the hat the coffee mug and the apron. It's our busy season here in Williams , Arizona USA so I know what I'm buying with my overtime pay 🎉❤😊
Absolutley lovely woman....And my first bajhi is always the worse one.I always use it as a tester.But Kay keep up the good work and thanks for the good video..Bless you😊
I, personally, would love to also love to see these meals paired with an appropriate cockatail or three and you/Lee can taste test those too. CHEERS!!!!! 🍷🍸🍹🍺🥂🥃
A recipe for you from a friend: BRAZILIAN CHICKEN PIE PIE DOUGH: (or go and buy 2x puff pastry (bottom and lid)) - 500g of flour - 200g of butter -1 egg - half a cup of water - 1 teaspoon of salt 1. Mix all the ingredients until the dough has come together and let it rest in the fridge for half an hour. FILLING: - 500g chicken breast (grounded or shredded) - 4 onions and 4 garlic cloves - 1 chicken stock cube - 250ml cream - a tin of sweetcorn (or olives, or mushrooms, or hearts of palm) - a dessert spoon of mustard - 1 teaspoon tomato puree (enough to give colour) 1. Fry the chicken (seasoned with salt and pepper) on high heat in hot oil along with the garlic and onion. Add the corn and leave for a few minutes. Add a little water to deglaze the bottom of the pan and add the stock cube. 2. Add the cream, mustard and tomato paste and let it reduce to a thick sticky sauce. 3. Split the dough in 2 parts and roll out one for the base of the pie and another for the lid. 4. When placing the pie dough in the mould (preferably metallic), do not forget to make holes in the base with a fork. 5. Add the chicken mixture to the pie. 6. Place a lid of pie dough on top, make a hole in the middle so moisture can escape. 7. When the pie is assembled, brush with an egg yolk before baking to give it a nice colour. 8. Bake the pie in an oven at 180°c until ready, nice and golden brown on top. Good luck!
Hi it's the two amigos from a wee town in Ontario Canada...please make our Canadian dish called poutine! You'll be pleasantly surprised! From our #1 favorite utuber Kay!!!
I would love to see you make a Bedfordshire Clanger, a classic british mix of sweet and savoury, there is a recipe on bbc good food if you would like to make it
We stan our culinary queen
In Kay we slay 👩🍳
Why do I feel like the Kay audience and h3 audience overlap
@@scatgumby3215is h3 still relevant
Cooking with Jack King of rare done pink meaty chicken
@@22ndstudiosYES in Kay WE SLAYYYYY 💅🏽💅🏽💅🏽😍😍😍
I love your honesty, when you said your dreading tasting it because you made it you gave me a chuckle
I was thanks
Watching Kays cooking helps me go to sleep without any worries.
Those onion bhajis looked proper nice. They have put me in a right good mood for a foreign style meal. The good thing about foreign meals is that they are just the same as normal meals but different and usually spicy.
There is a place near me that sells curry foreign meals. One time I went there to pick up a takeaway curry meal and the gentleman gave me a mint and made me sit in a coat cupboard while I waited. The mint was delicious but I started choking on it. I was in a right panic trying to dislodge it, shouting and screaming and banging about and that lot. However, just as the gentleman opened the cupboard door to present me with my takeaway curry meal I got a right fright and the mint went flying out of my mouth and bounced of his head then got stuck in a rich lady's fur coat.
Fumbs up.
You always leave the best comments 😂
Fumbs up. 👍🏼
🤣 LOL
Your comments always make my day. 😂 Please never stop. 😆
😂 ROFL here in 🇨🇦.
@nathanfernandez8220 No one cares, Nathan.
you've really outdone yourself once again kay! love the cooking and cant wait to see more of your videos! keep up the amazing work and food! :)
Thank you! Will do!
You can test if your oil is hot enough by flicking in a droplet of your batter. If it immediately starts bubbling, the oil is ready.
I usually test with a handful of icecubes
@@DiegoRingoer That must be a blast!
You can also place the flat part of a wooden spoon in the oil. If it starts bubbling around it, the oil is ready.
Big shoutout to the bug 3:52
That is hilarious. 😂 🐜 I had to view it several times to spot it. 😂🐜 ❤ He has escaped. Running for his life. 😂
Your knife skills never fail to impress me.
Thanks so much
'It does say sieve them together, so so I'm going to put these in together and sieve them'
-Chef Kay
You know it's a good day. When Kay uploads ❤
Thanks so much
She uploads everyday.
@@marcbayarea1980 I wish I did
im a huge fan kay keep up the great work i am you're biggest fan @@KaysCooking
@@smileypaul4439 thanks so much
As a south east Asian this was a surreal experience
Never seen anything like it? 😂😂
Wow great! I’ve never been brave enough to make these; they always seem so complicated but I’ll give them a go now 😊
Another groundbreaking recipe! Thanks Kay, love you x
Thank you so much for another incredible dish. This time my brother and my canadian friend joined me for kay's study time. Incredible technique used for the deep frying. we are going to get together and practice this weekend. You are amazing Kay, WE LOVE YOU!!!!!!!!!!!!!!!!
They look delicious. I would like to have seen your process for cooking the rice. Do you make a sauce to go with it all?
Kay would really like to see you make a Yule Log to get me in the Christmas spirit!! Great video as always!!
I would love to see this!! my favourite recipe is … For the chocolate sponge
4 large free-range eggs
100g/3½oz caster sugar
65g/2½oz self-raising flour
40g/1½oz cocoa powder
For the chocolate ganache topping
300ml/½ pint double cream
300g/10½oz dark chocolate (around 35-40% cocoa solids), broken into small pieces
For the cream filling
300ml/½ pint double cream, whipped
To decorate
icing sugar, for dusting
a toy robin or sprig of holly
Method
Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).
Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8-10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping).
Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.
Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork.
Dust with icing sugar and garnish with fresh holly or a little robin to serve. :)
Yule log is my favourite, really gets me in the Christmas spirit 😊 love your cooking Kay 😊 you smashed those onion bhajis looked banging will definitely be making them. Keep cooking Kay we love you 😍
amazing video as always kay!!!
They look amazing Kay, can you try samosa next?
Love this recipe, Kay! Keep it up!
Thanks so much!
Love these videos! Could you bake some chocolate chip cookies please?? Would be amazing 🤪🎉
What did I just watch 😮😅😂
If you don't like don't be stupid and watch
@@KaysCookinggood advice Kay 😎 loved the video myself!
@@DesmodiumGames thanks so much your a star
Love your videos Kay ❤
Thrilled you are uploading more ❤
Well done Kay! I’m glad you found them yummy! ❤
Thank you
1:35 and 3:50 I hope the wee beastie survived
They looked good. Nice and crispy too. If you cook them again, make sure the oil is boiling hot. A trick is to put a small amount of batter into the frying pan, if it floats to the top then the oil is at the right temperature to start cooking
Golly gosh looked lovely Kay !! ❤
Really nice Kay going to have a go at making them
love this Kay!
Go girl!!! 😊 Nailed it ❤
Looks good,Kay! Lee is missing out with this one. Maybe i'll have to try this sometime myself. If i may suggest, if your knife is sharp but wont cut maybe try another angle/gliding more. The skins can be stubborn if you chop straight down sometimes. Positioning the pieces on their side could remedy the problem too.
Good idea thanks
Looks yummy Kay good job have you tried making korean food before?
Looks proper delicious! Can you try and make hummus?
"i'm dreading this, because i made it" biggest rofl ever!
I love Kay! 🤌🏻 to this recipe. Cheers from Texas.
What a fun recipe! You are really becoming an even better cook Kay!
Thank you so much
Very adventurous 😊 I'm wondering perhaps if it was supposed to be red pepper flakes and dry mustard ? Not a big deal since they turned out nice and you enjoyed them ❤
It looked great Kay! Shame Lee wasn't around for the taste test, he missed out!
I look forward to the next video!
I love that you're delving into other cultures, you should definitely make biryani ❤
Not allowed chilli and ginger
@@KaysCookingYou could make pakora using similar ingredients to the bhajis you made and add potato cubes and peas. Try using gram flour instead of wheat flour. And you don't need to use all the traditional spices if they irritate your digestive system, you could just use coriander like you did for the bhajis along with pepper and salt. I think you would really like them like that, not too spicy.
@@happydillpickle I don't know where to get gram flour
@@happydillpickle I don't know where to get gram flour
@@KaysCooking They usually sell it in Asda in the world foods aisle 🙂
I've not been watching you long, I came across your channel completely by accident and I love your content. You are so sweet and friendly, have a lovely smile and I appreciate that you are up for trying anything. I love that your recipes are no nonsense and inventive. I like how Lee is the willing guinea-pig for your cooking, just like my kids and grand kids are mine. I also love that you are just who you are, a genuine nice human being.
this is the best spot the spider video i have ever watched. Top drawer
Kay, has anyone ever tell you how lovely a company you keep? You radiate friendly. Keep it up miss ❤
Ahh your dimples get me every time 😊❤🎉
Where do you get your recipes from?
oh
Hi kay can you make a lobbeh. Its a traditional dish from staffordshire
Hingredients:
450g braising steak (remove fat)
1 onion, diced
garlic (2x cloves), crushed
1 swede, diced
4 celery sticks, chopped
4 carrots, diced
Or you can use whatever veg you want
500ml beef stock
Method:
Put the meat and onion in a large pan and cover with water
Bring to the boil and then simmer gently on a very low heat for 40 minutes
Stir occasionally to prevent it from sticking
Meanwhile peel and chop the vegetables to dice of a similar size - I like mine chunky but my mum used to do hers in small dice
Add the vegetables to the pan and top up with Beef stock to cover the veg
Cook at a low simmer for approximately 60 minutes or until everything is softly cooked and the meat is tender
Continue to stir occasionally to prevent it from sticking to the bottom of pan
Season to taste with salt and pepper or whatever else you want
Serve in big bowls with chunky bread and butter
Good job Kay makes my day watching you 😊 I would love to see you cook jerk chicken it’s my favourite dish
Not allowed jerk
why not?
@@datslok it makes me sick
Nice to see you back, hope you are doing good
You need to use chickpea flour to make them. I have never used mustard in mine.
leave kay alone
Going to try and make these tomorrow, they look lovely. Think I will try and make them abit more thicky than yours though!! 😘🤗
Hope you enjoy
love it
I really liked your recepe,I'll try that tomorrow. What would you serve it with? Where did you buy the metallthing to protect your finger while you are slicing and dicing? Also,what's it called? I'm Swedish.
I have a great recipe for bananacake if you woud like to try it. Thank you for your uploads,its always a good day when you do. Please keep up the good work. Thank you ,all the way from Sweden
The finger guard was a present for me
OMG kay I just saw your merch. My wish list the bra the hat the coffee mug and the apron. It's our busy season here in Williams , Arizona USA so I know what I'm buying with my overtime pay 🎉❤😊
Make sure you order off my page there's lots of fake companies out there ANYTHING with my face on is fake
Absolutley lovely woman....And my first bajhi is always the worse one.I always use it as a tester.But Kay keep up the good work and thanks for the good video..Bless you😊
Please Kay, do a collaboration with either Daz Games or August The Duck! We’re begging you, anyone else wanna see that?
beautiful cooking my love. really impressional x
Well done Kay that looks scrumptious
Thanks so much
3:49 - a little spider or something is crawling on the bowl LOL
We love Kay
Love you too
Spud-tato bread please
I’ve never heard to put peppers in a Bhaji, could you please make a Christmas pudding? KAY STYLE!!!!
Dont like Christmas pudding
haha i love it when kay says stop kickin camera or i take it off ya haha haaaaa haha very funny like
thumbs up anyway 👍
Thanks so much
Looks like you added the perfect amount of onion to your oinion bhaji!
Thanks so much
Good job Kay!😊 You make my day when you upload a new video, I'll support any way I can to make sure you keep at it!
Thanks so much
Nice job, Kay!!
Thank you!
i just became aware of you today. you are a national treasure god keep you
If Kay says its nice im trying it. Love you Kay ❤
Thanks so much
Love the videos Kay please can you make a spaghetti carbonara
Done it I think
Looks delicious try some samosas next time :)
love it kay please make soda bread for your northern Irish fans
I, personally, would love to also love to see these meals paired with an appropriate cockatail or three and you/Lee can taste test those too.
CHEERS!!!!! 🍷🍸🍹🍺🥂🥃
Not gonna happen dont drink
KAY SPIDER!!!!!!
I live on a small mountain in southern California but it feels like we have been best friends for ever take care 💕
Thanks so much you take care too
They look delicious. Can you please make chicken paprikash?
Not allowed paprika
A recipe for you from a friend:
BRAZILIAN CHICKEN PIE
PIE DOUGH: (or go and buy 2x puff pastry (bottom and lid))
- 500g of flour
- 200g of butter
-1 egg
- half a cup of water
- 1 teaspoon of salt
1. Mix all the ingredients until the dough has come together and let it rest in the fridge for half an hour.
FILLING:
- 500g chicken breast (grounded or shredded)
- 4 onions and 4 garlic cloves
- 1 chicken stock cube
- 250ml cream
- a tin of sweetcorn (or olives, or mushrooms, or hearts of palm)
- a dessert spoon of mustard
- 1 teaspoon tomato puree (enough to give colour)
1. Fry the chicken (seasoned with salt and pepper) on high heat in hot oil along with the garlic and onion. Add the corn and leave for a few minutes. Add a little water to deglaze the bottom of the pan and add the stock cube.
2. Add the cream, mustard and tomato paste and let it reduce to a thick sticky sauce.
3. Split the dough in 2 parts and roll out one for the base of the pie and another for the lid.
4. When placing the pie dough in the mould (preferably metallic), do not forget to make holes in the base with a fork.
5. Add the chicken mixture to the pie.
6. Place a lid of pie dough on top, make a hole in the middle so moisture can escape.
7. When the pie is assembled, brush with an egg yolk before baking to give it a nice colour.
8. Bake the pie in an oven at 180°c until ready, nice and golden brown on top.
Good luck!
Please can you make a veg korma with tofu? Thankyou Kay
Slotted spoon is always a good idea
Nice job Kay! That looked perfect!
Thanks so much!
We need a Kay and Gordon Ramsey crossover episode
Looks amazing 😋 eeeeeeeeer yeasqaaa
I use gram flour and grated potato and onion and chilli powder and peppers😊
Do you throw away most of the food you make on this channel?
Why you asking that
Hi Kay, please can you make southern fried chicken 😊
Hi it's the two amigos from a wee town in Ontario Canada...please make our Canadian dish called poutine! You'll be pleasantly surprised! From our #1 favorite utuber Kay!!!
Will check it out
Keep up the good work Kay.
Thank you! Will do!
10:05
Insert "Almost lost my cool there" meme
What ingredient is on the handle of the orange pan at 3.50 ??
I haven't got a orange pan
This one reminds me of Tim's Kitchen Tips
Whos tim
Hi Kay, those look really tasty! Hope they tasted as good as they look!
You and lee should do a cook off
Not gonna happen
Could you please make chicken enchiladas?
Top G has returned
I would love to see you make a Bedfordshire Clanger, a classic british mix of sweet and savoury, there is a recipe on bbc good food if you would like to make it
I would but I don't like cooked fruit
I’ve been away and have so missed my Kay.
Crunchy?
Kay , you seems soo loving mother. you reminds me of my mother
Thanks so much
Can we see the kays version of a sausage roll?
I would like to see you make a filet mignon if possible. Thanks!
or say it!
Hey, could you please make croque-en-bouche?❤❤❤
Please make the viral homemade doner kebab
Please do sushi next Kay 😊
Dont like it