I told her once that some of her appliances belong in a museum, I don't think she was amused! She replied with: "And your point is" ..... oh dear, some people have no sense of humor.
I'm afraid the lack of hundreds and thousands wasn't the problem here,for starters she put too much water in the jelly powder which is why it's barely set and then for some reason she put volcanic hot custard on top of the jelly which melted it , saying that it's the most appetising thing I've seen her make for a while, I'd have used fresh whipping cream myself but on the whole definitely edible.
hey kay love you lots i think you would really love this recipe Sweet & Spicy Pickle Cheesecake Ingredients: Crust: 1 cup crushed pretzels 2 tbsp melted butter 1 tbsp honey Filling: 16 oz cream cheese, softened 3/4 cup sugar 2 large eggs 1/4 cup sour cream 2 tbsp pickle juice (dill or bread-and-butter) 1/4 tsp cayenne pepper 1/4 cup finely diced pickles (optional: bread-and-butter pickles for sweetness) Topping: 1/2 cup whipped cream 1 tbsp pickle brine 1 tsp hot sauce (like Sriracha) Thin pickle slices for garnish Crushed candied pecans Instructions: Prepare the crust: Preheat the oven to 350°F (175°C). Mix crushed pretzels, melted butter, and honey in a bowl until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes and let it cool. Make the filling: Beat cream cheese and sugar in a bowl until smooth. Add eggs one at a time, mixing thoroughly. Stir in sour cream, pickle juice, and cayenne pepper. Fold in diced pickles. Bake the cheesecake: Pour the filling over the crust. Bake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but set. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Prepare the topping: Mix whipped cream with pickle brine and hot sauce for a tangy kick. Assemble and garnish: Spread or pipe the whipped cream mixture over the cooled cheesecake. Garnish with pickle slices and candied pecans.
The jelly was seeping through the custard because it was melting, might have something to do with adding boiling hot (and lumpy - use a whisk !!) custard 😂😂😂😂😂
Hi Kay was wondering if you could make a spam meal? All you need is: 1 tin of Spam 1/4 cup oyster sauce 1/4 cup soy sauce 1/2 sugar Mix it all in a bowl and fry it! Its really good with rice too! I do hope you make it, its really really yummy.
Yeah, that setting was too hot to begin with. She should have lowered it a bit, then waited for the custard to cool down. Never had trifle, but I could tell that would be an issue. (We eat parfait here in the States, but that's a great deal lighter.)
Looks delicious as usual Kay 👌 how do you fancy making this? Linguine with butter chilli and garlic prawns Ingredients... Butter (must be butter not marg) 2 whole flat leaves of garlic 1.small green chilli D a dash of salt n peppper Teaspoon of ginger Soy sauce dark Tablespoon of sunflower or olive oil anything to stop the butter burning) And either tagliatelle or linguine, either or or Add peas if desired, How to cook.....crush 2 whole cloves of garlic and 1 small green chilli chopped finely, add to a warm pan of butter with a tablespoon of oil, cook over a medium heat, stirring continuously for 5 mins, add your ginger, and soya sauce (tablespoon) cook for further 5 mins, turn heat up slightly, add prawns, and continue to stir on a high heat for 3 and a half mins, and cook your pasta as instructed on the packet, give it a whirl Kay, it's one of our family favs, hope you enjoy it as much as we do 👌
Amazing skills kay 😅😅😅😅.first time I've ever seen anyone cut a trifle with a knife 🤣🤣🤣. One lump or two with your custard ? Now make a Christmas cake .
This looks like a very interesting recipe Kay. I was surprised when i heard the sponge cakes snap. I've never known of a crunchy cake. Something about the name "trifle" sparked a memory of it being served in the story Alice In Wonderland. You've inspired me to learn/try a recipe i never thought of looking for.
Hey Kay! I've got a recipe for you that we used to make around Thanksgiving and Christmas. It's called a rombie (or rombie pie, but usually just rombie) it's really easy. You strain grated potatoes through cheesecloth to remove the liquid, then you mix those potatoes with beef broth (or you could probably use thin gravy if you prefer). Put the potatoes in a pan and layer with some chopped sauteed onion, veg, and meat of your choice. Then another layer of your potatoes and bake it at 200 C until crispy. We added a bit of gravy on top of the rombie to serve. It's delicious I think you'll like it.
YAY JELLY! You and I speak to ourselves in much the same way while we're cooking... exasperating sometimes, aren't we? Always love your vids Kay, thank you for continuing to make UA-cam a decent place ❤
Kay, if you just keep the camera how it is at 3:04 then we would be able to see everything, all the time without you having to zoom in and out or miss things. Just a thought.
Kay, the reason the jelly layer was watery is because you added additional water to the recipe when you poured in the second amount. Also, next time let the custard cool before adding it to the cold jelly. You're charming, Kay. I love your videos.
Kay it looks like one of your eyes is cloudy, are you having any vision trouble? You should go to doctor and have them check it out, we want a healthy happy Kay so we can get cooking videos for a long time to come!
Kay not only had you missed out on the hundreds and thousands, where was the fruit cocktail ? It was just jelly and whipped cream. Think you should just stick with the savoury dishes. Master your savoury dishes. Still needs some tweaking on them.
oh kay in these very troubled times you so make my day you are a loveiy person ps marks and spencer will be asking you to make their trifles xxxxxxxxxx
Kay, make sure you don’t take what the haters say to heart. Some people just like to be mean for no reason. Your videos are very entertaining, and you are a lovely lady! ❤
Hot custard melts jelly, how dumb can people be haha 😅😅 custard is to thick like many! Juat saying. Custard consistency needs to be more thin and cool... i.e Hot jelly cools and sets. It gets warm it melts.
So far…2min into this video…this kinda reminds me of turkish delight I first heard of it for the movie “the Chronicles of Narnia” Turkish delights looks tasty. Would you make it for us Kay.. 🥰
Looks great Kay bet it tasted lovely too. I'm a cheat when it comes to trifle, I always just get those Bird's packet ones with everything in. I can never get the custard right any other way x
me and the wife love watching your videos, theyre super relaxing and we love laughing along with you and your humor. when you muck up a recipe from time to time youre able to just have a laugh about it and move on and most of the time it taste just fine anyways. its really great youre still cooking after all these years and you really do make us smile and laugh all the time. you have such a wonderful attitude and energy and i hope you stay that way forever! have a wonderful weekend : )
I’ve never seen steam come off a trifle before
That comment made me spit out my coffee🤣🤣🤣
Oh sure she does🥴🥴🥴
Kay must be steaming at these comments
Hearing our Kay announce she's back cooking again brightens even the darkest day!
So sweet thanks
This is the first trifle I have ever seen that actually looks like open heart surgery 🤣
Very entertaining!
There are hills that are younger than that electric whisk
I told her once that some of her appliances belong in a museum, I don't think she was amused! She replied with: "And your point is" ..... oh dear, some people have no sense of humor.
A new Kay video is no trifling matter
Ok
@knightmare456 don’t think she got your ‘joke’ 😂
@@helenallen4956 I don’t blame her, it was pretty bad wasn’t it 🤦♂️😆
LOL excellent
@@KaysCookingI'm in firm agreement too Kay 🫡 "Ok".
Those ingredients are identical to the ones in a Birds Trifle box! What a coincidence
It was.nt from a box
You messed up this time Kay. Nans of the country are rampaging,wielding bottles of Sherry.
I'm afraid the lack of hundreds and thousands wasn't the problem here,for starters she put too much water in the jelly powder which is why it's barely set and then for some reason she put volcanic hot custard on top of the jelly which melted it , saying that it's the most appetising thing I've seen her make for a while, I'd have used fresh whipping cream myself but on the whole definitely edible.
I need to know what she's talking about when she says she didn't have hundreds and thousand for it and it's better with it
Americans call them sprinkles
@AlisonC-q3i thank you
Definitely a birds box of trifle
Did she just put piping hot custard on top of cold set jelly?? Oh no!!!
Where's the minced beef layer 😅😅 x
Birds 🐦 trifle 😅😅
hey kay love you lots i think you would really love this recipe
Sweet & Spicy Pickle Cheesecake
Ingredients:
Crust:
1 cup crushed pretzels
2 tbsp melted butter
1 tbsp honey
Filling:
16 oz cream cheese, softened
3/4 cup sugar
2 large eggs
1/4 cup sour cream
2 tbsp pickle juice (dill or bread-and-butter)
1/4 tsp cayenne pepper
1/4 cup finely diced pickles (optional: bread-and-butter pickles for sweetness)
Topping:
1/2 cup whipped cream
1 tbsp pickle brine
1 tsp hot sauce (like Sriracha)
Thin pickle slices for garnish
Crushed candied pecans
Instructions:
Prepare the crust:
Preheat the oven to 350°F (175°C).
Mix crushed pretzels, melted butter, and honey in a bowl until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 8 minutes and let it cool.
Make the filling:
Beat cream cheese and sugar in a bowl until smooth.
Add eggs one at a time, mixing thoroughly.
Stir in sour cream, pickle juice, and cayenne pepper.
Fold in diced pickles.
Bake the cheesecake:
Pour the filling over the crust.
Bake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.
Prepare the topping:
Mix whipped cream with pickle brine and hot sauce for a tangy kick.
Assemble and garnish:
Spread or pipe the whipped cream mixture over the cooled cheesecake.
Garnish with pickle slices and candied pecans.
Kay I went through yer bins and found the jelly packet and it was out of date. Is that why you aliquoted out the granules before the video? Tyvm
lovely scrambled eggs in saucepan...
No eggs in this custard
Stirring the custard in a tiny pan with a massive spoon.
Yes
@@KaysCooking It gets the job done faster!
@@christines2556 For that extra caramelized flavour.
You really make a mess of the simplest recipes,no body can mess up a trifle,but you do it on purpose to get views
I think you may have to rename the trifle bowl to 'the liposuction bowl' 😘
Trifle was a treat for me back in d 80s
My gran used to put a bashed up flake on hers, crumbled on top!! Yeah, Christmas is the time for trifle!! ☺️Kx
Ooh yum!
kay i just love the thumbnails recently. Just scrumptious and dare I say, mysterious?
I don.t have anything to do with the thumbnail you tube pick one
The jelly was seeping through the custard because it was melting, might have something to do with adding boiling hot (and lumpy - use a whisk !!) custard 😂😂😂😂😂
Hi Kay was wondering if you could make a spam meal? All you need is:
1 tin of Spam
1/4 cup oyster sauce
1/4 cup soy sauce
1/2 sugar
Mix it all in a bowl and fry it! Its really good with rice too! I do hope you make it, its really really yummy.
She won't like oyster sauce
@AlisonC-q3i doesn't even taste like oyster, more of a sweet soy sauce
Kay, What kind of cream comes from powder?
Is it like milk powder?
Birds trifle kit. They were very popular in the eighties. But here in the uk I have no idea where you could buy it otherwise.
Kay love, you would have been better off letting the custard cool down before adding it to the jelly
Yeah, that setting was too hot to begin with. She should have lowered it a bit, then waited for the custard to cool down. Never had trifle, but I could tell that would be an issue. (We eat parfait here in the States, but that's a great deal lighter.)
@ladyraven3418 I have to say when a trifle is done well it can be nice but it's very sickly
Why would you put hot custard on jelly. It just melts the jelly 🫤
" Never mind it doesn't matter "
For the love of god go to cooking school. This is foul.
I love you Kay. Thank you for your videos, my wife and I enjoy watching them together.
Needs to be cooled between layers, otherwise the custard melts the jelly. Get one of the birds chocolate trifles, they can be easier to make
@wildwine6400 I'm a big fan of the Bird's raspberry trifle. So easy to do and like a taste of childhood for me 🥰
Oh God, that poor custard 😮
What it ever did to her I don't know🤔🤔🤣
kay how did you melt the jellie pouder mines stuck in the ketle
I love trifle,I love your cooking and I starting to watch your videos now
I love you Jonathan!
Thanks so much
Looks delicious as usual Kay 👌 how do you fancy making this?
Linguine with butter chilli and garlic prawns
Ingredients... Butter (must be butter not marg)
2 whole flat leaves of garlic
1.small green chilli
D a dash of salt n peppper
Teaspoon of ginger
Soy sauce dark
Tablespoon of sunflower or olive oil anything to stop the butter burning)
And either tagliatelle or linguine, either or or
Add peas if desired,
How to cook.....crush 2 whole cloves of garlic and 1 small green chilli chopped finely, add to a warm pan of butter with a tablespoon of oil, cook over a medium heat, stirring continuously for 5 mins, add your ginger, and soya sauce (tablespoon) cook for further 5 mins, turn heat up slightly, add prawns, and continue to stir on a high heat for 3 and a half mins, and cook your pasta as instructed on the packet, give it a whirl Kay, it's one of our family favs, hope you enjoy it as much as we do 👌
there's a snake behind you, climbing up the oven
Its not real
@@KaysCooking thank you i couldnt tell
Amazing skills kay 😅😅😅😅.first time I've ever seen anyone cut a trifle with a knife 🤣🤣🤣. One lump or two with your custard ? Now make a Christmas cake .
LOL !
@marks35 ,😂😂😂😂😂😂😂😂😂😂
🤣🤣🤣😂
slicing the trifle had me and my two youngest sins howling with laughter. 😂😂😂😂😂
Guys, I think she's gonna put it in the fridge
Yay, Thank you kay for making the trifle. you made this kiwi boy very happy.
🤣🤣🤣🤣🤣🤣🤣🤣🤣
i love you channel. your passion is great i found you from daz games you bring me and my wife alot of joy lol
Thanks for watching
This looks like a very interesting recipe Kay. I was surprised when i heard the sponge cakes snap. I've never known of a crunchy cake. Something about the name "trifle" sparked a memory of it being served in the story Alice In Wonderland. You've inspired me to learn/try a recipe i never thought of looking for.
Those are breadsticks.
@@AJ-tp9bk They are lady fingers.
Kay you are a ray of funshine
Is it actually edible? I fed it my family and they are no longer with us. 😢
Hey Kay! I've got a recipe for you that we used to make around Thanksgiving and Christmas. It's called a rombie (or rombie pie, but usually just rombie)
it's really easy. You strain grated potatoes through cheesecloth to remove the liquid, then you mix those potatoes with beef broth (or you could probably use thin gravy if you prefer). Put the potatoes in a pan and layer with some chopped sauteed onion, veg, and meat of your choice. Then another layer of your potatoes and bake it at 200 C until crispy. We added a bit of gravy on top of the rombie to serve. It's delicious I think you'll like it.
5:58 AUGH (Jumpscare warning)
What jump scare
@@KaysCookingI like evil and jazz ❤❤
6:58 again…
Hi Kay! Can you please show us how to make Japanese omurice?
Already done it
That looked lovely, wish Lee had a chance to try it out
How do you know he didn't? He lives there. Duh. Does he only exist to be pimped by the camera? The dude has a life.
You on about Lee polished the lot off 🤌🏻
Daz...... HELP 🫣
@Kay’s Cooking can you make sugon next episode?
Thanks again Kay! Good to see the Museum “ 10:55 artefact “blender once again made a fantastic desert 🎊🥰
Hi Kay. Please can you show us how to make liver and onions? ❤
Hi Kay I make me own trifle for Christmas I use a jam Swiss roll instead of ladies sponge fingers are you making mince pies this year? 🥧 😋
I don.t like mince pies
Ok 👍 x
@@KaysCookingI thought you liked mince? You are always using it in your recipes 😂
All she likes is mince. Tf she talking about
YAY JELLY! You and I speak to ourselves in much the same way while we're cooking... exasperating sometimes, aren't we? Always love your vids Kay, thank you for continuing to make UA-cam a decent place ❤
Kay, if you just keep the camera how it is at 3:04 then we would be able to see everything, all the time without you having to zoom in and out or miss things. Just a thought.
Kay, the reason the jelly layer was watery is because you added additional water to the recipe when you poured in the second amount. Also, next time let the custard cool before adding it to the cold jelly. You're charming, Kay. I love your videos.
Thanks Kay for making our morning special. 🙏 What was it in the last layer?
Birds topping mix
Must be a British thing. I imagine Benny Hill would've had some of this. What the heck is 'undreds n thousands??
Hi people
And I'm back cooking again.
BEST COOK ON YT
Hey Kay great dish. I love trifle I put peaches in with the jelly it’s quite good too😊
Kay please can you make Homity Pie, I reckon yours would be 👌
I’m a fan Kay. I think you’re great
Thanks so much
speechless
What does the tattoo on your arm say, Kay?
sending you all our love kay you're the best!
Fabulous. Thanks so , much kay. Just in time for xmas ❤
Kay it looks like one of your eyes is cloudy, are you having any vision trouble? You should go to doctor and have them check it out, we want a healthy happy Kay so we can get cooking videos for a long time to come!
Do you think this is why she gets the measurements so wrong in her recipes?
I think she's just baked!
What is hundreds and thousands?
I love these videos
Kay not only had you missed out on the hundreds and thousands, where was the fruit cocktail ? It was just jelly and whipped cream. Think you should just stick with the savoury dishes. Master your savoury dishes. Still needs some tweaking on them.
Hi Kay. Can you please make a Christmas trifle?!
And a christmas cake🤣🤣🤣
can you make toast for us pleas kay i like toast
Yum yum yum! Looks great! Thanks for the tips and tricks Kay! There’s nothing like it!!!
Steaming hot trifle. Delish!😂
My wife would love a piece sending. Looks like it’s from Tesco Finest range 😀
Kay don't you put it in the fridge to set.
A rare sweet treat, lovely. Ham, egg and chips next please
Hi kay love ut vids pls can u show how to make roast goose for xmas eant to try it never seen it done before x
Maybe a crab boil 😊
absolutely amazing kay
At 7.50 you had to ad 1 pound of german sausage.... Then it will be perfect 😮
Ok
@KaysCooking you're the best! Love you more than Mr. Bean 🥰🤗
Hello Kay, how are you? i love your channel ❤
oh kay in these very troubled times you so make my day you are a loveiy person ps marks and spencer will be asking you to make their trifles xxxxxxxxxx
I doubt it
Your suppose to let the custard cool before you put it on
Dont tell her what to do, shes the masterchef!
@@harrysimpson8203lmao
This is going to be EPIC!!!
Kay, make sure you don’t take what the haters say to heart. Some people just like to be mean for no reason. Your videos are very entertaining, and you are a lovely lady! ❤
They got to me once but not anymore thanks so much
This came out on my bday, the perfect bday treat!
Yes it was
Happy birthday 🎂. I'll say it even if kay doesn't 😁
Kay would send a birthday message but you have to pay. She doesn't do free shout-outs.
@@JayCeeJay281why not she's no one special tf. She's a disgusting cook 💯
Happy birthday 😂🎉
I think the real question here has always been, a trifle of what?
It's a big ring hehehehehehe 😂 love ya Kay ❤
American here, What are "hundreds and thousands?"
It's what you call sprinkles
shaped sugar
It refers to the number of idiots subscribed to this car crash of a channel.
Love the pinky finger
Hot custard melts jelly, how dumb can people be haha 😅😅 custard is to thick like many! Juat saying. Custard consistency needs to be more thin and cool... i.e Hot jelly cools and sets. It gets warm it melts.
So far…2min into this video…this kinda reminds me of turkish delight I first heard of it for the movie “the Chronicles of Narnia” Turkish delights looks tasty. Would you make it for us Kay.. 🥰
Surprised Lee didn't dash in for taste test tbh . Perhaps later 😂
He dashed out the door before she asked him to do it 🤮
Looks great Kay bet it tasted lovely too. I'm a cheat when it comes to trifle, I always just get those Bird's packet ones with everything in. I can never get the custard right any other way x
You're not the only one 🤭
Thanks Kay ,i can hardly wait for this one x
Could u please show me how to do lasagna I've tried 3 times and failed it's my daughter's favorite meal ♥️♥️♥️
Just buy one.
Toekn3mi approves! Thanks Kay!
They don’t make whisks like they used to
No hundreds and thousands!!!!!! KAY what you doing! Hahaha
Would u do a full english breakfast as me nd my partner have never seen u do one since we starting watching u x
What a sweet treat.
me and the wife love watching your videos, theyre super relaxing and we love laughing along with you and your humor. when you muck up a recipe from time to time youre able to just have a laugh about it and move on and most of the time it taste just fine anyways. its really great youre still cooking after all these years and you really do make us smile and laugh all the time. you have such a wonderful attitude and energy and i hope you stay that way forever! have a wonderful weekend : )