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https://www.youtube.com/watch?v=ef3UEhLFyHs

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https://youtu.be/8KJA5UKFm1w

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https://youtu.be/L3YggRi_IYM

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https://youtu.be/a2FqYSTGRaA

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this is Becketts https://www.youtube.com/watch?v=nLkFfB_KZ4Q

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https://m.youtube.com/watch?v=BjUHxP4E3mE

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Halloween recipes | Halloween food ideas | Jamie Oliver

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Make some delicious Halloween cakes or cocktails for your Halloween party or get inspired with our Halloween food ideas. Jamie has it covered!

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http://www.youtube.com/shorts/K1NsmSyx-ss
by alyssa :)

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https://www.google.com/search?q=ratatouille+cooking+scene&rlz=1C1GCEA_enCA924CA924&oq=ratatoullie+cooking+s&aqs=chrome.2.69i57j46i10j0i10l4.14103j0j7&sourceid=chrome&ie=UTF-8

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https://www.youtube.com/watch?v=5G0o9XWo9vM&feature=share

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https://youtu.be/aArbHVjiDu0
Tonkatsu

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  Classic cheesecake from Sally’s baking addiction 

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  Classic cheesecake from Sally’s baking addiction 

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Block cream cheese: Four 8-ounce blocks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the blocks of cream cheese and not cream cheese spread. There’s no diets allowed in cheesecake, so don’t pick up the reduced fat variety!

Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.

Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirls!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.

A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea.

Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.

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https://www.youtube.com/watch?v=AWjBNSshF3s

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https://youtu.be/3NE6rb1n8iU

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Gunpowder lamb

Pineapple salsa, coconut rice & mint dressing

Nutrition per serving

Of an adult's reference intake

Ingredients

1 x 2 kg butterflied leg of lamb , or hogget, bone out (ask your butcher to do this)

olive oil

1-2 fresh mixed-colour chillies

GUNPOWDER SPICE PASTE (PODI)

2 dried red chillies

2 teaspoons ground turmeric

2 teaspoons fenugreek seeds

2 teaspoons coriander seeds

2 teaspoons cayenne pepper

2 cloves of garlic

2 tablespoons red wine vinegar

1 tablespoons vegetable oil

MINT DRESSING

1 bunch of fresh mint , (30g)

1 lime

150 g natural yoghurt

PINEAPPLE SALSA

1 small ripe pineapple

1 red onion

1 lime

1 bunch of fresh coriander , (30g)

extra virgin olive oil

COCONUT RICE

3 teaspoons mustard seeds

2 mugs of basmati rice , (600g)

2 fresh mixed-colour chillies

3 tablespoons creamed coconut

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Method

1. Start by making the gunpowder spice paste - blitz the dried chillies, spices and a good pinch of sea salt and black pepper in a spice grinder or blender until you have a powder. Peel and add the garlic, pour in the vinegar and vegetable oil, then blitz to a paste.

2. Trim the excess fat from the lamb, then lightly slash the flesh all over with a sharp knife. Rub the spice paste all over, really getting into all the nooks and crannies, then marinate in the fridge for at least 2 hours, preferably overnight.

3. When you're ready to cook, preheat the oven to 200ºC/400ºF/gas 6 and a griddle pan to high (or you can use the barbecue for added smokiness).

4. Sear the lamb for 20 minutes on the griddle, turning regularly to build up a gnarly crust, then place in a roasting tray. Drizzle with olive oil and pop into the oven for a further 20 minutes - these timings are for blushing pink, but feel free to adjust to your liking. Remove to a board to rest.

5. Meanwhile, make the accompaniments. For the dressing, pick most of the mint leaves into a pestle and mortar, add a pinch of salt and bash to a paste. Muddle in the lime juice and yoghurt, then season to taste with black pepper.

6. For the salsa, peel the pineapple and onion, then cut into wedges (removing the pineapple core). Blacken in a dry frying pan on a high heat, remove to a board, chop into rough 2cm chunks and scrape into a bowl.

7. Squeeze over the lime juice, then finely chop and add the coriander stalks (reserving the leaves). Drizzle over 2 tablespoons of extra virgin olive oil, and season to perfection.

8. For the coconut rice, place a 24cm non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and the mustard seeds. Pour in 2 mugs of rice and 3 mugs of boiling water and season with a pinch of salt. Halve the chillies lengthways and add to the pan with the creamed coconut.

9. Bring to the boil, give it a stir, then cover and cook for 10 minutes on a low heat, followed by 5 minutes on a high heat - you're aiming for a crispy bottom. Once cooked, carefully turn out, just like a sandcastle.

10. Finely slice the remaining chilli(es), then scatter over the lamb with the reserved coriander and mint leaves. Take everything to the table, slice up the lamb and let everyone get stuck in. Delicious served with a seasonal salad.

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Pineapple salsa, coconut rice & mint dressing Nutrition per serving Of an adult's reference intake 1 x 2 kg butterflied leg of lamb , or hogget, bone out (ask your butcher to do this) olive oil 1-2 fresh mixed-colour chillies GUNPOWDER SPICE PASTE (PODI) 2 dried red chillies 2 teaspoons

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1 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
As many chocolate chips as you want!

Put in the sugars first and then the butter and mix in and add the egg and vanilla. Mix in until smooth. Add the flour,  baking soda, and salt. Mix in. When everything is mixed, add the chocolate chips and mix again. Put in fridge for 10 - 30 minutes. After that, put on pan in balls. Put in oven at 350 degrees F for 9 - 11 minutes. Enjoy!

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Stephen Fry's apple pie

Blackberries & vanilla

Cooks In2 hours 30 minutes plus chilling

Nutrition per serving

Of an adult's reference intake

Ingredients

2 kg mixed apples , (I used half Bramley)

40 g unsalted butter

100 g golden caster sugar

1 pinch of allspice

150 g blackberries

soft brown sugar , for sprinkling

PASTRY

500 g plain flour , plus extra for dusting

100 g icing sugar

250 g unsalted butter , (cold)

2 vanilla pods

3 large free-range eggs

4 tablespoons milk

vegetable oil , for greasing

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Method

1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.

2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).

3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.

4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)

5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.

6. Lightly grease a 24cm non-stick loose-bottomed tart tin with vegetable oil.

7. Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.

8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.

9. Preheat the oven to 180°C/350°F/gas 4.

10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.

11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.

12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.

13. Pour the cooled syrup over the apples, then fold through the blackberries.

14. Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.

15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.

16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.

17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick - this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.

18. Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.

19. Roll out another quarter of pastry and cut into strips as above.
To ensure your pie is equal on both sides, lay the middle strip first, then gently lift alternate strips to weave your lattice in a criss-cross pattern.

20. To make the rose decorations, roll out the remaining quarter of pastry and stamp out 5 discs with the back of a piping nozzle or a 2½cm round cutter. Arrange them on a cold surface in a row, overlapping each one. Cut them in half lengthways with a sharp knife, then carefully roll up each line to create a rose effect. Repeat to make as many roses as you like.

21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).

22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.

23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.

24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.

25. Fill the pie with the cooled apple filling.

26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.

27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

Tips

To make the pastry go further and ensure it's nice and thin, roll it through a pasta machine if you have one.

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Stephen Fry's apple pie | Jamie Oliver pie recipes

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Blackberries & vanilla Cooks In2 hours 30 minutes plus chilling Nutrition per serving Of an adult's reference intake 2 kg mixed apples , (I used half Bramley) 40 g unsalted butter 100 g golden caster sugar 1 pinch of allspice 150 g blackberries soft brown sugar , for sprinkling PASTRY

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https://youtu.be/mhDJNfV7hjk

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Just watch
https://www.youtube.com/watch?v=L1bK2HUucDk

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Miso Soup :)

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This miso soup is easy to make in just 15 minutes with dashi stock, miso paste, silken tofu, and green onions for a deliciously savory appetizer.

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https://www.youtube.com/watch?v=EN9nKnmbBuA

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9 Basic Cooking Tricks You Should Know

1. Don't overcrowd the pan. ...

2. Let red meat sit before cutting into it. ...

3. Store spices in the right location. ...

4. Shut the stove off before eggs are done. ...

5. Chop herbs with salt. ...

6. Add salt to boiling pasta water. ...

7. Use pasta water to create a pasta sauce. ...

8. Always keep a few essentials on hand.

9. I just ctrl c ed all this.

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https://youtu.be/7emvnX9RT1A
it's Japanese rice and curry

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jamie oliver's lasagne. by India

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How to make Jamie’s Lasagne | Jamie Oliver

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https://youtu.be/Tu8PyWmbyCo

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How to make Russian beef pelmenis (by Katie)

https://youtu.be/ZRRVsePBx4U (I'm not sure if it work)

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Lynjas chocolate chip cookies!
https://youtu.be/2XMWx_dQ7RU

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https://www.youtube.com/watch?v=z1Ge6fzwaxE
try ... if you dare...

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A perfect recipe for a quick morning and yog for all.
https://m.youtube.com/watch?v=Td6zFtZPkJ4
https://m.youtube.com/watch?v=zG7Qdseq_r8

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https://youtu.be/TKccwMCH_n0
its apple crumble :)

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Fast Food Done Right With Gordon Ramsay (not fast food sorry but it's food that's done fast)

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Fast Food Done Right With Gordon Ramsay (not fast food sorry but it's food that's done fast)

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https://www.youtube.com/watch?v=9i4SKHbhbqk here is part two https://www.youtube.com/watch?v=baVxKs2YKkU

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One of my favourite recipes! Delicious and pretty easy to make!

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How to Make Classic Carbonara | Jamie Oliver

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Mr. Wood's Cooking Tip: How to Make Deliciously Browned Grilled Cheese Sandwiches!

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Mr. Wood's Cooking Tip: How to Make Deliciously Browned Grilled Cheese Sandwiches!

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You can use a secret yet incredibly common ingredient to make the best grilled cheese sandwiches! Watch the video!

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The Secret Ingredient You Should Be Using On Your Grilled Cheese