My skills in the kitchen are improving and the level of recipes I now have at hand and use are rising thanks to your channel, thanks chef! This one is a must...
“ if you are trying to impress someone “ that is so cute, well I would like to pamper myself with this treat, yummy it is such a healthy lunch or brunch with a nice coffee! Thank you chef 🙏😘
Well iam sure going to bake this to impress my stomach 😀 what a fab recipe... Thanks for cooking up new treats for us Chef Jack... Stay safe... Loads of love and positive energies 💕💕💕💕
This will last 6 days in the fridge and 3 months in the freezer. If you didn’t know, at the end of all my videos i say the storage and reheating instructions 😊😊🙏
@@ChefJackOvens well it poured into the spring pan but people did like it . Took a little bit longer, and the parchment paper at the bottom disappeared (good Roughage I guess lol) I traveled with it in the car and made a lot of right turns and it shifted , so one side was flat and one slice was one inch. Despite all that it came out good! It was gone in 20 minutes!
Discovered you channel and tried a handful of your recipes with awesome success! This one didn’t turn out for me. It wasn’t the recipe but rather the ricotta I used. Compared to yours, mine had a much higher moisture content. So on to try two….I will see if I can find a low moisture ricotta or if not at least strain some liquid off with cheese cloth.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Love how you lined the tin
😊🙌
Looks delicious 👌🏻😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
As to you, Bruno 😊
I damn near drowned in my own saliva, Jack ! I can't wait to make this amazing recipe...
It’s so good, I hope you enjoy it 😊
Wow!! It looks delicious and amazingly beautiful! The addition of the edible flowers take this dish to another level. Thanks
Thank you so much
The more cheese the better I say Jack! Yumm, looks amazing! As ever, TFS, have a great week! 👍💖
You can’t go wrong 🤗🤤 Have a great week too, Hazel 😊
This is the second recipe I make from you! The first one was lamb and now I used this one for breakfast. Both were GREAT! Thank yooou! 💖
Awesome!! So happy to hear you enjoyed them both 😊
Oh gosh! Thnx, Jack. Love the way you present it all. Trying it.😁
Hope you enjoy
Love your award hanging by your right ear! Congratulations!
Thank you 🙏 You’re all the reason I have that award 🙏🙏🧡
My skills in the kitchen are improving and the level of recipes I now have at hand and use are rising thanks to your channel, thanks chef! This one is a must...
You’re very welcome! That’s so great to hear 😊
Looks incredible
Glad you think so 😊
“ if you are trying to impress someone “ that is so cute, well I would like to pamper myself with this treat, yummy it is such a healthy lunch or brunch with a nice coffee! Thank you chef 🙏😘
You definitely should 😊
Ohhhhh Jack, Jack, Jack. Love, Love, Love!!!!!💞
🙏🙏🙏🧡
12 slices? This looks like 1 slice! Yum!!
If tastes as good as it looks I'm in for a real treat. Absolutely beautiful, Chef. Thank you.
It’s so good 😊
Well iam sure going to bake this to impress my stomach 😀 what a fab recipe... Thanks for cooking up new treats for us Chef Jack... Stay safe... Loads of love and positive energies 💕💕💕💕
Glad you think so, Smita 😊it’s always a pleasure 🙏
Thanks for sharing another top video Jack stay safe and well mate.
Always a pleasure 😊
So yummy and btw I'm getting notifications regularly now for your channel
That’s so great to hear!! 😊😊
That looks heavenly!
🤤🤤🤤
Great content jack! Thanks for finally making it available in my country of Tunisia 🇹🇳
Regards the 400mm freestyle king AHMED HAFANOUI
🙏🙏🙏
Oh my goodness, that looks absolutely delicious! 😋 ♥️👍🏼👏🏼👏🏼👏🏼
Glad you think so 😊
Omg 😋😋😋👌 gorge!
Thanks Jack!
You’re very welcome 😊
Nice and unfairly underrated
This looks amazing & I know taste great ❤
So so good 😊
Yum. That looks great.
Thank you, glad you think so 😊
This is a great idea for an apetizer 😋 cant wait to try it
Please enjoy 😊
Can you do guiness beef stew please
Definitely! I’m about to move into a new house so won’t be able to right now but I’ll be sure to get onto it for you 😊
@@ChefJackOvens Good luck with the move Jack. Hope it goes smooth mate
Gosh, looks too beautiful to eat. Looking forward to this one. Take care. x
Thanks so much 😊
First thing I am trying when I get home.
🤤🤤🤤
Awww, yummy, thankyou
You’re very welcome 😊
Hi, this looks amazing! Can you please put on your request list to make creamy pasta with prawns? I’d really appreciate it
It’s an older video of mine but I do already have a creamy garlic prawn recipe on the channel 😊
First time hearing about this yum
It’s definitely worth it 😊😊
Jack, you mentioned new merch coming out, what can we expect? Cheers man!
It’s a surprise 😉🤗
Nah joking, aprons, mugs, tops, jumpers, all that type of stuff. I’ll post more on it very soon
@@ChefJackOvens I'll support ya mate! But, I wanna see your version of a big breakfast please! Or at least a version of French toast.
Just found your channel. Cheers from Oregon.
Amazing dude!
Thank you 😊
Yum!! How long will this keep mate?
This will last 6 days in the fridge and 3 months in the freezer. If you didn’t know, at the end of all my videos i say the storage and reheating instructions 😊😊🙏
@@ChefJackOvens I thought you usually do! Memory gap thank you 😊
@@ChefJackOvens I wonder, could this be done plain with a sweet on top? Maybe a cranberry or chocolate sauce or something? I love cheese desserts.
I can’t wait! And I just woke up haha
Haha good morning 😊
I like to cut up a few onions while making this. Not to add to the recipe, just so I have something to save for a stock.
Hahaha that's so funny
Haha 😂
Bravo, a keto friendly recipe 😁
🙏🙏🙏
Cheers Jack, worked a treat. Owe you a pint Mate.
So glad you enjoyed it 😊
Very creative
So, what do you do with it? Is it a side dish for dinner? Hors d'oeuvres? Brunch?
Is it still good if it cools to room temperature?
It’s best eaten hot or cold from the fridge 😊
10/10 thicc chessy boi👍
You know it. Thiccccc 😊
My god that’s beautiful… I wonder what adding extra eggs would do…. A cheesy quichey thing?
Glad you think so. Personally I wouldn’t add anymore eggs to this as it would start to dry out 😊
Did ur pie form a ball! Mind poured in. It’s in oven now
Yummy cheese fest ❤️👍
You can’t go wrong 😊
You got the like but I'll never make it as cheese bites me back.
Sorry to hear 😊
Jaaaaaaaack im sorry! A lot of work. Lets go champ!
All good!!
Making now it’s not forming a sticky ball
It should be a little wet but still be able to hold itself. How did you go?
@@ChefJackOvens well it poured into the spring pan but people did like it . Took a little bit longer, and the parchment paper at the bottom disappeared (good Roughage I guess lol) I traveled with it in the car and made a lot of right turns and it shifted , so one side was flat and one slice was one inch. Despite all that it came out good! It was gone in 20 minutes!
That’s good to hear that it came out well in the end 😊 sounds like it went for a good trip haha. Glad everyone enjoyed it 👌😊
I'm not first
I'm not second
But, we love you anyway !
🙏🙏🙏
I had to slow this down x2 to see what is going on
Discovered you channel and tried a handful of your recipes with awesome success! This one didn’t turn out for me. It wasn’t the recipe but rather the ricotta I used. Compared to yours, mine had a much higher moisture content. So on to try two….I will see if I can find a low moisture ricotta or if not at least strain some liquid off with cheese cloth.
Same for me. Maybean artisanal cheese, but in the US full fat ricotta is not low moisture. I should have added a couple T Flour or cornstarch.