Відео

I guess it's never too late to try the "proper" way 😜

Thank you! 😊

Thank you! 🤗

I hope you try to make it too then! 😊 Thanks for watching!

Literally everything on this channel is an experiment 😂 - I am not a pastry chef, so you got that right! It is panettone though, with gluten-free flour nonetheless as I am gluten intolerant, hence the difference in texture. But you surely watched the whole video, so you already know that.

@@kitchengoingplaces I will watch your other videos :) Your Pasta Bake looks very tasty. I'm very sorry that you are gluten intolerant, and can't savor the bakery products made with real gluten flour.

Yeah, it really sucks, particularly if you love food and travel like I do. But that's actually what motivated me to try to replicate some of the food I haven't been able to try when travelling. I have a lot to improve (including panettone of course) and it's 10 times more difficult with gluten-free flour, but I thought I would share the experience anyway and show that sometimes you can travel even just from the comfort of your kitchen 😊

You're right! Sometimes the soup is made without meat. I regret not trying it when I was in Portugal a long time ago, but I didn't know about it yet. Thanks for watching! 😊

@@kitchengoingplaces Здравей! Ястието е емблематично за Португалия.

Thank you for watching!

Thanks, glad you enjoyed it! 😊

Thank you! ❤️ I think it would be great with spinach too, I would only reduce the cooking time once you add them.👍

Thank you! 😊

I know! I did try to make injera once following the proper procedure, but it requires planning ahead and patience, so I thought of this other method and it worked for me. I hope it does for you too, and that it comes at least close to original injera. Let me know! ❤️

@@kitchengoingplacessame! I’ll try it and let you know

@@kitchengoingplacesso I did try it and unfortunately it had a raw yeast like and flour taste and also like bread. It tasted nothing like injera and I didn’t like it. I actually added a bit of sparkling water to the batter right before baking so I got the bubbles and it looked amazing but the taste not so much 😅. I decided to use the rest of the batter as a starter for the traditional recipe so I’m storing it in the fridge. I’ll just use the sparkling water trick to the original recipe but definitely fermenting it for 3 days next time 😊

Sorry it didn't work out for you 🙁 I must say that the first time I tried with the 3-day fermentation process, it didn't work out for me as the injera wasn't airy enough, there were very few bubbles, but I also wasn't convinced by the taste. I liked the taste when I made it with yeast, but you're obviously a much better judge of what it should taste like. I only have a remote memory of when I tried injera at an Ethiopian restaurant in the UK. I'll maybe try with sparkling water and 3-day fermentation next time, hoping to get bubbles this time, so that I can compare it with my version too! 😊

@@kitchengoingplaces if you do decide to try it the traditional way, use teff, yeast and bottled water and ferment for one or two days then drain off the liquid part and use it as a starter. You can then mix the starter with Teff and water to ferment for three days. Finally use 1/2 cup of your batter to make the absit ( 1/2 cup batter added to 500 ml boiling water mixing continuously to make a gravy like mixture). Once that cools off mix with the rest of your batter and bake with a little bit of sparkling water and you’ll get the taste with the bubbles for the perfect injera

Thank you for watching! I wouldn't define oyster sauce a replacement for fish sauce as it's sweeter and thicker, but nothing is stopping you from trying it on fried rice. It would be a slightly different dish, but still legit, and I am sure it would also taste nice. Unlike pineapple on pizza, for example, if you ask me 😬😬😬

@@Mmjkitchen thanks!😊

Thank you for sharing this! I'm glad that my video helped! 😊

Thanks for sharing your point of view. I'm not a pastry chef and my channel is about trying to reproduce food from around the world. Having said that, this is the best I've managed so far with gluten-free flour and I'm very happy with it.

Thank you for watching! 😊 Merry Christmas to you too!!! 🤗🎅

Thank you! Merry Christmas to you too! 🎅

Thanks for asking! I completely forgot to specify it in the video, but I will add it in the description: it was a disposable 900 g mould I purchased on Amazon, 18 cm diameter. They also sell panettone cake tins with the same diameter.

Thank you, happy holidays! 🎅

La recette en arabe svp pls❤❤❤

Désolé, je parle pas arabe, mais vous pouvez activer les sous-titres et sélectionner de les traduire automatiquement en arabe. Sinon, j'ei mis la procedure en anglais dans la description et vous pouvez la traduire en arabe sur Google Translate.

@@oksanabaldshoutyman ok thanks

@jesussaves7261 thanks, let me know if you get to try it too! 😄

They were delicious indeed! 😋 Thank you for watching!

Bolani is normally made with white wheat flour (all-purpose or bread), but it can be prepared with wholegrain flour too. I had to make mine with a gluten-free flour mix as I am coeliac.

​@@kitchengoingplaceshi, could you please share your gluten free flour mix ingredients?

Hi ​@ritishree I used Caputo Fioreglut, which i find particularly good for pizza, bread, brioche and the likes, but for bolani, I think most commercial flour mixes should be OK.

Thank you, happy to hear you like the channel! I hope you enjoy this recipe too! 😊

@@michelinacardillo4396 thank you! 🥰

Thanks! Hope you get to try them too! 😉

It was the first time for us, but indeed we loved them!

Thank you! I'll try to post a new video at least once a week! 😅

@oksanabaldshoutyman thank you!☺️ I am glad my video brought back such nice memories for you, I hope it will inspire you to make them according to your grandma's recipe!

Thanks! Glad you liked it!

Thanks! I do like it in general and I enjoyed it in this soup, but yeah, I am sure this soup would be tasty even without coriander, if you're not a big fan 😊

@@kitchengoingplaces it tastes like soap to me. I love parsley though

@@SausageSideways hahaha fair enough 😂

And thank you again for giving me the idea 😉 I had been meaning to make this video for a while!

@@Foodgigglesandfootie thank you! 😊

Hi there, thanks for your comment! I bought mine at a supermarket here in the UK, but you should always find it in Chinese shops. If you don't have access to one, you could try sherry or mirin (also a rice wine, but sweeter). White and red wine are quite different so I would just omit it if you can't find any of the above.

Thanks! Let me know if you get to try them as they also taste great! 😋

Thank you 😊Glad you liked it!

Assuming that you mean Turkey the country, I definitely will, soon! 😊

@@kitchengoingplaces yes the country ty

Thanks for the tip! Requeijão can't be found in shops here in the UK, but I'll see if I can find an online shop that sells it and see how it compares with standard cream cheese.

I don't have a slow cooker, but I suppose you could try. The key to this dish is precisely to cook it slowly for hours... that is what I meant by "patience" in the video anyway, as it doesn't need to be looked after all that much. 😊

@@tiny989 thanks!🤗