Відео

@@V13-u1c it’s very lengthy process

مافي اطيب من الآكل السوري 😍 صحة و هنا

@@ΤατιάναΚοντογιάννη Καλές γιορτές και καλά Χριστούγεννα να έχουμε όλοι

@@ΒαγιάνναΦυτιλή αν Ενεργοποίησης αυτόματη μετάφραση στο UA-cam θα σε βγάζει υπότιτλους στην γλώσσα που επιθυμείς 🥰

I do all my doughs with natural fermentation, with bacteria from the atmosphere and the taste is incredible.. ofcourse it’s not like the restaurant in shape but in flavour and taste is 100 times better

@@zafarkamran8284 it’s the broth from this recipe ua-cam.com/video/NN0RHUicoBg/v-deo.htmlsi=WKNVkpYLfOIzsfGC

@@petercatini thank you so much mam

You will have crunchy, soft kalamari.. see my amazing sauces too ☺️ thank you

This is the exact taste / flavor of shawarma from Syria Enjoy it And thanks for appreciating my channel

Please see 5he description I have, as the ratio of the salt, differs every week. But the first several days, you don’t add salt, as you need to get rid of the bitterness, then the ratio is described per week 1, week 2 etc, You will have a delicious olives

The first 2 weeks the ratio is one kg of olives to 100 gr of sea salt

I am thinking you started with 8 kilos if olives and used 100g of salt with each kilo a you say on 2nd week of brining you use 800g of salt then halve it to 400g on third week of brining. Back to my original question...did you start with 8 kilos of olives? Simple yes or no answer please...

@@helenvesic4815 yes i started with 8 kg

Thank you very much, I love this belgium dressing with potato, fried, baked and with chicken.. it’s delicious. The other sauce you mentioned, I don’t know it.. what’s it made off?

Thank you for the kind comments, and welcome to my healthy food channel 🥰🥰

If you like add 30 gr of honey or brown sugar.. I don’t put sugar at all enjoy it 😍

@@petercatini Thank you! I’m going to try it without sugar first. I’ve been cutting back. 😊

The next video with the Cream, where you will see the mixing part, I will make it in 3 weeks (as I need the oil to extract all the goodness from the herbs and horse chest nut). I had used it last year and the results were extremely good.. A great reduction in the veins and the pain and the appearance. Please be patient and look out for the part 2 video early April. Thank you

Thank you so much dearest 🥰 it makes me happy to receive beautiful comments about my recipe and presentation 🥰🥰🥰

I do this, cook it and put in the fridge and take out when I have guests Thank you

Everything I do has a purpose First heath them delicious Anise, carob Must do it if you do prelonged fasting diet Thank you

@@petercatini Thank you so much! I am excited to try this. 🥰

Here it is So simple and easy And can last for over a year ua-cam.com/video/XNAGvz2Kx90/v-deo.htmlsi=fOLmwdMMnbqYqJp_

@@petercatini Thank you! I am heading to the farmers market now and will get some eggplant to try. I am enjoying your channel!

Please take care of yourself and health Also try to make this and drink it everyday ua-cam.com/video/JMmyFIQlU1g/v-deo.htmlsi=Dqy_NKaEhyxyqikf

Thank you so much.. all my recipes are super healthy

It was really super moist and aromatic.. I advise you to do it and share it with your loved ones ❤️❤️😍

I do this recipe once a month and I have never again bought tuna from the supermarket

I am going to make a similar one with salmon.. and cod .. sometimes in the near future

Check my mandarin recipe… amazing

ua-cam.com/video/o6lS7IiyoYc/v-deo.htmlsi=_1YG0z3f17wrnBY2

Your comments are so beautiful to my heart, I love and appreciate so much people like you and me, where cooking needs to be healthy, simple and easy. Try to do my many healthy recipe and let me know how you like them... Tell anyone about me, who care for health and healthy eating

I do it once a month .. and have endless supply of fresh tuna in my fridge to enjoy with pasta, bread, salad.. etc

Thank you 😍😍😍🌹❤️

thank you for the comments, the ingredients i have are in such a small amounts... they hardly made a dent in flavor.. Furthermore the ingredients are as such, as close as possible to the recipe, and I ALSO have been eating it for ages.. ofcourse the more fat, the juicier.. this is no secret, yet we need to cook healthy and delicious together. thank you

@@petercatini I make Kebaps for more than 20 years. I tried many recipies from many countries, many combinations of meat, many differ dosage of fat, many ingrediences. The closest to Thanasis was 30% Beef , 30% pork, 20% lamp and 20% lamp + Beef fat. First you seperate tha meat and the fat and then you weight 30% clean beef 30% clean lamp. per 1kilo of meat: 2 medium onions 2 gloves of garlic 1/4 tablespoon of coriander 1/4 tablespoon of allspice(we call it bahari) 1/4 tablespoon of foenum graecum(we call it Moschositaro or Tsimeni) 2 slices of toast bread sunk in 50ml milk Salt and Pepper.

Thanks you so much dearest🥰 I am only interested to share with people my healthy recipes and way of living. I don’t waste my time spreading my knowledge… rather believe that, whose ever is a knowledge seeker… will search for the truth. Thank you for your kindness

Thank you 🥰🥰🥰

Thank you for your kind words 😍

I am happy to hear your support and kind words 😍❤️

🥰

Thank you 😋

Thank you 😋

Thank you! Cheers!

Thank you 😋

Thank you 😊😍

Ελληνικό γλυκό πολύ παλιό σιμβοληζη των άγιο Βασίλη και τα χρηστουγενα

you are most welcomed, and I hope to see your comments on my many recipe.. and the ones you like

Thank you so much for your support and beautiful words 😍❤️