Umbria - Truffles, Roast Pigeon and Almond Cakes | What's cookin'
At the agricultural college in the medieval town of Todi in Umbria, the students Michele, Nicholas and Matteo are about to take their final exams. At home Michele’s aunt Anna ensures the Umbrian culinary specialities nourish the three pupils: A cast iron pan pizza (Torta al testo), onion marmalade (Marmalata di cipolla), Farrecchiata (puree of wild peas), almond cookies (Tozzetti), with Bruschetta with freshly gathered truffles (Bruschetta al tartufo) and roast pigeon (Palomba alla ghiotta) are the delicacies she cooks up.
What's cookin' is about traditional culinary recipes from different European regions.
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Palatinate - Liver Pate and Plum Cake in the Southeast of Germany | What's cookin'
Potato makes up the heart of the Pfalz cuisine – Grumbeersupp – potato soup - is usually served with plum cake - Quetschekuche. The tarte flambée from neighbouring France is almost considered as being local.
The Rhineland Palatinate lies between the Rhine and the “Pfalzer” Forest, on the south-eastern tip of North Rhine Westphalia. The many sunny days make for a mild climate – just the right conditions for the organic farmer Michael Groß. He not only cultivates 40 different types of vegetables but also lupines. His daughter Lisa Groß experiments in the kitchen with what her father grows in the field. The hard lupines present quite the challenge: can the hard pulses make an acceptable vegetarian alternative to the traditional “Pfalz” liver pate? Grandmother Thea, a traditional cook, will take some convincing.
What's cookin' is about traditional culinary recipes from different European regions.
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Gascony - Cooking with Duck Fat tastes better | What's cookin'
All the recipes of the episode:
- Garbure - French stew
- Daube Gasconne - Gasconian stew
- Merveilles - French beignets fried in duck fat
Annie Larbère cooks in a traditional way for her family, using duck fat instead of oil. Traditionally prepared are foie gras, confit, and duck breasts. Even the dessert Merveilles is fried in duck fat.
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The other specility of the region is the beef. Not only eaten, the cows are used for the acrobatic and non-violent shows, called Danse Landaise. These take place in every bullfighting arena of every village. Annie's daughter, Caroline Larbère practices this dance.
What's cookin' is about traditional culinary recipes from different European regions.
Kate Lyon's Cherry Frangipane Pie (Mason Cash & Homepride partnership)
A tasty Cherry Frangipane Pie, made using Homepride Plain Flour. This pie is perfect for family gatherings or as a homemade gift for a loved-one, and can be served using our Mason Cash William Mason 24cm Rectangular Dish as it’s an ideal size for sharing.
Nectarines and Crème Pink Peppercorn Honey Cake by Baking The Goods
This Nectarines and Creme Pink Peppercorn Honey Cake is as summery as cakes get. The cake is made with luxuriously creamy crème fraîche, naturally sweet honey & warming pink peppercorns. Then it's topped with fluffy, whipped crème fraîche frosting & peak of season, juicy nectarines.
Get the step-by-step recipe at
???? Lovely little tune by Dayn Wilberding ????
Making Palachinka (Croatian Version Of Crepe Suzette)
Was in Split Croatia on business and had this made table side to end the meal. Was excellent as was our waiter Ivon. All to the theme music of my version of Flaming Youth!
Swabian Alb - Cooking a Dessert with Lentils | What's cookin'
All the recipes of the episode:
- Schwäbische Seelen - Swabian Souls (Swabian white bread)
- Hefezopf - Braided bread with cocoa-nut filling
- Linsen mit Spätzle - Lentils with spätzle, homemade fresh egg pasta
- Johannisbeerkuchen mit Linsenbaiser - Red currant cake with lentils and meringue
- Maultaschen mit Kartoffelsalat - Filled pasta with potato salad
In Swabia, not even desserts are safe from lentils!
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The Swabian Alb is a plateau in the south of Germany - it is the highest part of the foothills of the Jura Mountains. Alongside the Alb-lentil, the area is known for its pastries, “Laugenbrezeln” and Maultaschen. Spätzle with lentils are the Schwabian national dish. The local Alblentils are cooked with a lot of dishes and can even being eaten in a cake.
What's cookin' is about traditional culinary recipes from different European regions.
Cheft Shorts
Watch Chef Chaz preparing a French-style Apple Tarte.
Touraine - Wine pie: a surprising French dessert | What's cookin'
80 goats, a few chickens and green meadows - this is Sébastien Beaury and his wife Claire Proust’s farm. It lies in the Touraine region, south west of Paris. From the goats’ milk they make Saint Maure cheese with a rind of ash and salt. Claire’s passions are herbs and medicinal plants. She uses both generously in her cooking and makes traditional recipes with improvised variations: the potatoes for her Petatou bake are cooked in goats’ milk and the dough is flavoured with home made rosemary distillate.
What's cookin' is about traditional culinary recipes from different European regions.
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Raymond Blanc - Cafe Creme Dessert
Raymond Blanc demonstrates one of his signature desserts, Cafe Creme. A cup sculpted completely from chocolate, filled with a iced espresso parfait, topped with cherry liqueur sabayon and finished with sugar coated truffles.
Perfect chip recipe revealed by celebrity chef Raymond Blanc
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Celebrity chef Raymond Blanc officially opened national potato day in Coventry.
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Hundreds turned out for an event that boasted more than 80 different varieties of the vegetable.
Mr Blanc took time out of his schedule at the event at Garden Organic to talk to Its All About Coventry.
Here he talks about his favourite potato dishes, exotic tubers and, of course, the best variety to use to make perfect chips.
Yorkshire - Delicious Mini Yorkshire Puddings and other delicacies | What's cookin'
All the recipes of the episode:
- Sausage Meat Plait
- Mini Yorkshire Puddings - The English classic as fingerfood
- Yorkshire Beer Cake
- English Summer Soup
- Beer Chutney
The Mellor family farm lies amongst the gently sloping hills of the Yorkshire Wolds, in the proud and historic county of Yorkshire in North England.
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Gil Mellor’s farmhouse garden is something we all dream of, boasting an array of flowers and hedges as well as a full vegetable garden and greenhouse. Husband Tom, on the other hand, spends most of his time in their farm brew house. A grain shortage in the 1990s forced the farm to develop an entirely self-sustainable model, the heart of which is now known as the Wold Top Brewery, where daughter Kate and husband Alex also lend a helping hand. Tom takes us for a tour of the brewery, showing us the process at various stages, including a couple of recipes that incorporate their wonderful product- namely a Yorkshire Beer Cake and a Beer Chutney. In the kitchen, the Mellors have taken the world famous Yorkshire Pudding and scaled it down once or twice, leaving us with these beautiful mini delicacies which she tops with an array of specialties, mixing new with old. The result: some wonderful Christmas canapés which would go down a treat at a British dinner party.
What's cookin' is about traditional culinary recipes from different European regions.
How to make GOLDEN SYRUP
You can't always find golden syrup in the shops and home made golden syrup is also so much cheaper. So let me show you how to make it in your own home.
New recipes every: TUESDAY, THURSDAY, SATURDAY & SUNDAY
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Ingredients:
First:
100g sugar
3TBS water
Second:
1/2 kg sugar
300g boiling water
1 slice lemon
Tea Time in Germany - Coffee and Cake in North Rhine-Westphalia | What's cookin'
All the recipes of the episode:
- Möhren-Ungeneen - Neither soup nor stew
- Apple juice cream
- Pfannenwatz - Potato gratin
- Riemchenkuchen - Lattice apple pie
- Rosinenbrot - Raisin bread
Apple harvest and coffee table - a visit at the Thönes family in the Bergisches Land, close to Cologne.
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In mid-October, friends and family get together for the apple harvest on the orchards of the Thönes family in Ödinghausen, a village with 130 inhabitants. The 100 apple trees were handed down to Martin Thönes by his grandfather, many of them are old and rare types. Manuela Thönes and her mother make Carrot “Ungeneen”, a hearty stew, for the harvest helpers. For dessert apple cream is served.
As a thank you to the diligent helpers, the family prepare a traditional Bergish coffee table for their friends, even with the antique coffee pot Dröppelmina and home made apple syrup. The cakes they prepared are typical for the region, like Pfannenwatz (potato pancake), Riemchenkuchen (apple tart) and Rosinenstuten (sweet raisin bread).
What's cookin' is about traditional culinary recipes from different European regions.
Schwalm - Traditional Hearty Dishes | What's cookin'
Schwalm cooking is simple and hearty. At the time where the people from Schwalm worked out in the fields all day long, rich food was providing them energy. Nowadays, the traditional dishes are still cooked with fatty Speck or dried sausage, and the recipes are passed to the younger generations.
Schwalm is a rural area in the North of the Hessen region in South Eastern Germany. The little river Schwalm gives the area its name. It has always been traditional farming country.
At the turn of the 19th century pastoral scenes fascinated the art world - many artists moved here and a painter’s colony was founded. The museum in Willingshausen is dedicated to the first artists that settled here.
What's cookin' is about traditional culinary recipes from different European regions.
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Royal Dinner - An Italian Dinner | Episode #4
During the Renaissance, Europe shows a real interest for the Italian gastronomy. Tastes change, new products are adopted. Let’s discover our Italian roots!
Assisted by the food journalist Caroline Mignot, the starred chef Michel Roth invites you to discover different menus created from great moments in world gastronomy. Many opportunities for the “Meilleur Ouvrier de France” to give free rein to his imagination and to reinvent exceptional recipes.
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INGREDIENTS FOR 6 PERSONS
Raviole red kuri squash with white truffle flavor
For the dough
150gr flour
75 cl milk
1gr salt
1 yolk
3 bit of tarragon
3 bit of chervil
For the purée
1kg red kuri squash
200gr onions
300gr leeks
1 l poultry broth
300gr cooked chestnuts
100gr white truffle cream
200gr butter
For the broth
1 juice of a green lemon
2 fillets of white truffle oil
Salt, pepper, nutmeg
For the decorating
Some mesclun leaves
Flowers
Strip of white truffle
Herb
Brunoise of chestnut and red kuri squash
Stuffed veal
For the veal
6 small veal scallops (150gr each)
2 dl veal juice
1,5 dl Olive oil
50 gr clarified butter
3 slices of Parma ham
6 thin slices of mozzarella
8 “poivrade” artichokes
300gr rocket
4 capers
16 fresh sage leaves
5 cl Marsala
5 gr coriander
1 dl white wine
1 dl poultry broth
1 onion
20gr candied lemon
Acacia honey
1 carrot
Salt, pepper
For the filling
150gr calves sweetbreads
50gr Parm ham
50gr carrots
50gr parmesan Reggiano
100gr butter
5 cl fresh cream
2 cl olive oil
For the stewed onions
30gr thick fresh cream
100gr white onions
Olive oil
Salt
For the decorating
Some mesclun leaves
Flowers
Strip of white truffle
Herb
Brunoise of chestnut and red kuri squash
Almond beignets with orange
For the beignet
87gr butter
300gr almond paste
2 ½ eggs
½ vanilla pod
10gr orange flower water
10gr Grand-Marnier
For the garnish
70gr pine nuts
50gr chopped candied orange
For the slices of dry orange
500gr sugar
100gr orange juice
100gr brown sugar syrup
For the finishing
10 oranges
50gr almond paste
Kouign Amann, Brittany's Butter Cake
How to make Kouign Amann, Brittany's butter pastry cake. Hot, caramelised layers of pastry, practically drenched in Brittany butter with salt crystals and sugar, oh boy, lots of sugar!
La recette du Kouign Amann - le gâteau au beurre de Bretagne
Full recipe and full explanation on my blog:
Bornholm - Danish Recipes with Herring and Rose Hips | What's cookin'
The Island of Bornholm in the Baltic Sea belongs to Denmark and is famous for its „Bornholmers“, the local golden, smoked herring. Near the white beaches of the southern shore the Lauwersen family run one of the oldest smokeries on the island. They not only sell Bornholmers but an assortment of fish salads, made freshly every morning by the family’s grandmother after the secret family recipe.
Typical recipes are fried salt herring, smoked salt and muffins with rosehips.
What's cookin' is about traditional culinary recipes from different European regions.
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Pays d'Auge - Region of Cider and Camembert | What's cookin'
In Normandy (France), a whole family is taking part of the every day life in the farm. Father and son look after the apples in the orchards. After gathering the apples, they press them to obtain juice that will be transformed in cider, a traditional French sparkling apple wine.
Meanwhile, mother and daughter take care of the cows and cook together typical Norman dishes with the homemade cider, that Jacqueline also sells to regular customers, private persons but also restaurants.
What's cookin' is about traditional culinary recipes from different European regions.
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Funny French mum full video
Funny