I have a 60 year old percolating coffee pot which my husband uses every morning. It’s in perfect condition and looks beautiful sitting on the counter when not in use. Things used to be built to last. I wish it was still like that. Don’t let people hate on your mixer ♥️
@MotherofWolves....you are so right. I have some old kitchen supplies that work just fine and sometimes BETTER than the deal they make nowadays!! They just don't make 'em like they used to that's for sure!
Ain't that the truth! Had a stove/oven that was still working after 40 years. Dishwasher died (water leakage on the floor but still running) at the 40 year mark. Fridge about 20 years.
Thanks kay. You and lee are wonderful people and bring some much needed wholesome content to this platform. Keep up the cooking and follow your dreams always
Don't listen to the people that are saying you need a new mixer, if you have one that has been working for 10 years, use it till it breaks! Nice recipe kay!
Hey Kay, I'm a confectioner from germany and I think I know what the problem was with your egg whites getting runny. You are supposed to start adding sugar right when you beginn beating it and continue adding it in small portions until it's done. Also try adding a pinch of salt, it also stibilizes the egg white!
Another masterpiece of culinary deconstructivism Kay. Whereas most chefs would laboriously recreate the Eton Mess in its classic form, you have created an 'Eton Soup' with carbonised egg white shards as an amuse-bouche before the main strawberry laden public school treat. May your blender never falter.
You really are a treasure, Kay! You are such a sweet lady and I can tell that you have a passion for cooking. Never stop cooking, even if some recipes are worse than others!
You are honestly amazing to me kay. You never fail to make my day so much brighter, and make me feel so much more confident when I am cooking for myself, I really hope you are having a lovely time in all that you are doing
Hi Kay, I found the recipe you used on BBC Good Food. Here are some tips, in case you do a redo video: you did not beat the egg whites enough. It should be STIFF peaks, not soft peaks. You are only supposed to blitz 1/3 of the strawberries to make the strawberry sauce. The rest should be cut up into pieces and folded into the whipped cream. The cream and sugar are supposed to be beaten together to make a whipped cream, not dumped in with the strawberry sauce. Good luck next time!
I still have a lot of my nan's cookware, it looks old but she invested a lot in it to buy professional hardware and it still works really well! If you look after it good equipment can last decades. Love your videos Kay, always enjoy watching you cook 😁
Love kay, no matter what her food turns out like she always says how delicious it is on the taste test .. shes one in a million ... never stop cooking kay 😊👍
Nearly Eton Mess!!! Should be retitled WHAT A BLOODY MESS!!! If u can't make meringues buy them ready made , whipping cream , strawberry sauce and chopped strawberries then layer in glass dishes !!!
The meringue is so badly burnt and so runny before being baked - it should be stiff peaked (non runny) and nice and white after being baked slowly at a fairly low temperature.
I find the older equipment last so much longer and frankly works better, my grandad gave me a Sencor SMW 5220 microwave when he went to Czech Republic in 1951 and it still loks and works like brand new from factory!
Recipe for Delicious fruit blender Ice Cream. 1. Flavor: Frozen Strawberries, Raspberries, Blueberries, whatever Fruit flavor you want. 2. Dairy: Cream, Whole fat Milk frozen into Ice cubes. 3: Process: Add a 50/50 ratio of fruit and Milk ice cubes, as well as 2-4 Tablespoons of sugar. Add in a little heavy cream, blend, repeat till it's nice soft serve and Enjoy!
Hi Kay! I just want to say your videos have brought a ton of joy to my household, especially for me and my eldest daughter (she's 17 and normally hates pretty much everything, but if asked what she thinks of you, she'll straight up say, "I LOVE KAY!") She and I watch your videos together just as soon as one of us sees a new video has been uploaded. We adore you! (And I think you might be the only person on this whole planet that has more Iron Maiden t-shirts than I do. LOL) One thing though, my daughter and I have noticed over your last handful of videos that you seem less cheerful than normal or like you're not feeling well, and we'd just like to know if you're okay? We still enjoyed your latest videos a lot, but it just seems like you're a little down.. If you are, please know that there are people like my daughter and I, out here in the world, that think the world of you, and wish you nothing less than the greatest successes in life. From one Maiden fan to another, UP THE IRONS, KAY!!! :)
You have a 1970's Vintage Moulinex Combine Major 118, kitchen mixer. Over 50 years old isn’t that old for a mixer I suppose 😂. Thanks for assuring us over the strawberry stalks, on Kay’s cooking anything can happen 😂
@@cookiecazares5833 what has being Italian got to do with anything? Facts are not gibberish, no one can bring Kay down as she lives in her own blissful world.
I'll admit I was thinking at first "Oh please let her think to remove those husks" And my faith was restored when she did. :D Some advice about the meringue... also try adding the sugar while the peaks are still soft instead of stiff. Once they're stiff, they can break down too easily from more beating.
I believe it's a Moulinex Combine Major. From the 1970s! Might be just 10years new to Kay but it's quite a bit older than that. We don't make things that last that long these days! If it ain't broke... Still might need replacing 😁
Kay, another recipe I am eager to endeavour into, this Eton mess is superior to the others I've seen, it looks like it carries a sublime taste with a subtle strawberry tartness combined with the sweetness of the cream. Kay I applaud you. Liked and shared.
I know there is nothing wrong with eating the green part of Strawberries, I'll eat fresh picked ones tops and all, but in a blender made me cringe. Then again I'm a Crazy one lol. P.S. Protip Kay, a small amount of Cream of tartar or Vinegar will help stabilize egg whites, also Dont use plastic bowls as they can hold onto a small amount of oil from previous cooking that will make your whites fall apart. It only takes a drop of yolk or oil to make perfect peaks dissolve in minutes. Keep on Keeping on Kay, Practice makes perfect!
Yes True. I learnt this to my cost years ago in a School cookery class. Just 1 tiny bit of yolk stopped my whites mixing. Goodbye to my meringue.! Needs to be whites mixed until they are stiff peaks. Serious comment I promise, they are done when you can hold the dish over your head and they don't fall out. It's true, I'm not winding you up!! You tried so hard here Kay, I'm genuinely impressed by that. Well donex
My mixer's a Scovill/Hamilton Beach "Mixette" model 75-2, which came out in 1969, still works like a charm. So you TELL 'em Kay, you KEEP that mixer!! Hmm, it has a lifetime warranty... I wonder what they'd say if I called for service at this point?
Kay, would you consider making foraged mushroom ravioli in a white wine jus? By the way, my businesses have been doing really well recently so let me know if you want a brand new fully fitted kitchen for free. I can send some of my workmen over before the end of February if you like.
Eton mess is a right nice treat to have for pudding on a Sunday. You are right about refusing to get a new mixer and that lot. If there's nothing wrong with it then why bother to get another one? Waste not want not and all that. I had a good mixer that I had for over thirty years but it eventually broke when I used it to dislodge a stubborn stool that was stuck in my toilet. Fumbs up.
Thank you for this inspiration and recipe. I have been very enjoying to try and making new recipes and this one is really amazing. The way you present it also has some unique and artistic approaches. So tank you for taking the time to create a video for us to watch and get inspired. All the best to you :)
Kay just so you know, Icing sugar refers to finely powdered sugar. I believe you used "Royal Icing" which is also called fondant. one is a cooking ingredient and the other is a cake topping.
Royal icing is actually different from fondant. Fondant is the same as sugar paste, you roll it. Royal icing is made from eggs and icing sugar and you apply it to your cake with a spatula.
I nearly had a heart attack when Kay just chucked whole strawberries into the blender because I legitimately didn’t know if she’d think to take the tops off them first.
Actually even though you have egg cookies and not fluffy egg clouds it still looks good. It just has a crispy sweet wafer topping instead of sweet fluffy topping, and fresh strawberries, sugar and cream obviously is amazing. But yeah, there are reasons to certain things. Sugar pulls moisture out of whatever it's touching so too much sugar pulls out water faster than you can mix it back in, the eggs get loose, and all the bubbles rise out breaking your peaks. But hey, every mistake is an opportunity to learn, keep it up Kay I enjoy every video. Too many people hide mistakes and make excuses... but that steals the learning for all all of us... then we might make the same mistake and throw all the sugar in or whatever. Thank you Kay! You brightened up my day... now I need to take apart my walls to fix burst pipes =\
Hi Kay, this recipe looks really good, thank you for sharing it. It's my mum's birthday today I'll be sharing this video with her as we both watch your videos. Keep up the great meals!
I love kay. So real and down to earth. Her personality shines through. Love watching the videos. Please do more!!. I would like to see a video of you making a curry or a birthday cake😀xx
I'm with you Kay on the mixer, if it works and you're happy with it then why throw it away? You make me smile Kay, every time without fail. Keep up the great work, absolute star!
personally, i like your mixer because of the way it stands up when not in use. Every mixer i ever had lays on its side dripping onto the counter. This Eton mess does look interesting and i shall have to look into its recipe. Thank you for sharing. PS, it was a relief to see that you properly hulled the strawberries.
No reason to get a new mixer if that one works just fine. ❤ I'm not sure if you over mixed it or not. It does take a few minutes of high speed mixing to get it to turn.
Kay, I've always wondered what Eton mess was. Looking forward to this. Stay well and stay warm. Cheers from Ontario 🇨🇦 Edit: I have a meringue recipe but you cook them overnight. You put them in a 200° oven then turn it off and voila, perfect meringues in the morning. I might give this a try but we don't have nice thick cream like you used. Your mixer is fine, it works; people need to calm down!
Just subscribed. Your genuine and keep cooking videos real. You make me bust out laughing with your comments. Love your dimples btw. Looking forward to your recipes lol
Ppl can suck it, Kay. I don't even get most of my appliances new. I buy from thrift stores, scratch and dent stores and places that rebuild and refurbish. Fridge, stove, washer dryer. All used and refurbished. Got them cheap and they're all still going over a decade later! Anyone complaining about your mixer is probably dupped into buying a new iPhone every year💸. 🤦🏽♀️ So much waste from old iPhones. If it ain't broke don't fix it. If it works USE it!! 👍🏼💚 We luv ya!!
Hii Kay! My bestie and I are huge fans of yours! Please try our recipe! 💖 "A meal out of jail" Step 1.Cook pasta Step 2. Cook peas (or take cooked peas out of a tin) Step 3. Take a tin of tuna Step 4. Take a glass of tomato sauce Step 5. Mix it all together and you're done!
Hello Kay! Boris Johnson is my least favourite Eton Mess, and yours is my favourite! I love your channel. Any sign of *FARTY BREATH* lately or has he given up?
You should have used double cream and whisked that. Single cream won't whip up thick like double cream . Then you just mix the thick cream with your crushed meringue and strawberries
Kay, you haven't overmixed the meringue mixture. When you add the sugar the mixture becomes runner but you must keep beating until it is thick and glossy and the peaks form again.
Great kooking Kay, tried this recipe at home the tiddlers went burserk for it! They couldn’t weight to dig in, even the hubbe loved it 😂 sending hugs and kisses! So sorry for you loss, Lee was my fav 😂❤
I have a 60 year old percolating coffee pot which my husband uses every morning. It’s in perfect condition and looks beautiful sitting on the counter when not in use. Things used to be built to last. I wish it was still like that. Don’t let people hate on your mixer ♥️
Thank you sweetie 💕😘
Very true
@MotherofWolves....you are so right. I have some old kitchen supplies that work just fine and sometimes BETTER than the deal they make nowadays!! They just don't make 'em like they used to that's for sure!
"deal" was supposed to be "crap" lol darn autocorrect!!
Ain't that the truth! Had a stove/oven that was still working after 40 years. Dishwasher died (water leakage on the floor but still running) at the 40 year mark. Fridge about 20 years.
Thanks kay. You and lee are wonderful people and bring some much needed wholesome content to this platform. Keep up the cooking and follow your dreams always
Don't listen to the people that are saying you need a new mixer, if you have one that has been working for 10 years, use it till it breaks! Nice recipe kay!
Exactly 💯
Yes 👏
So true, I useally go by the saying if it ain't broke don't fix it!
Goes to show the old stuff is made better
Well said
You are such a light Kay. I’ve been watching you for years and you always make me smile. I’m so happy your recipe came out delicious- enjoy!
I've also been watching for years!!!
Hey Kay, I'm a confectioner from germany and I think I know what the problem was with your egg whites getting runny.
You are supposed to start adding sugar right when you beginn beating it and continue adding it in small portions until it's done.
Also try adding a pinch of salt, it also stibilizes the egg white!
Thanks so much
Yeah.... that's the problem 🥴
@@KaysCooking adding a little bit of lemon juice also helps as well.
@@CakeShake22 Lemon juice works but I found cream of tartar to be much more effective
Another masterpiece of culinary deconstructivism Kay. Whereas most chefs would laboriously recreate the Eton Mess in its classic form, you have created an 'Eton Soup' with carbonised egg white shards as an amuse-bouche before the main strawberry laden public school treat.
May your blender never falter.
You really are a treasure, Kay! You are such a sweet lady and I can tell that you have a passion for cooking. Never stop cooking, even if some recipes are worse than others!
Out of all her options, she chose the scariest thumbnail.
Bless her heart.
The one thing that's never a mess is you, Kay! Love you!
Yeahhhhhh lets gooooooo
You are honestly amazing to me kay. You never fail to make my day so much brighter, and make me feel so much more confident when I am cooking for myself, I really hope you are having a lovely time in all that you are doing
This may just be my fav Kaye’s cooking video I’ve ever seen. Brilliant.
Kay, I have a stand mixer from 1987 and there's not a darn thing wrong with it! Don't listen to the know-it-alls 💞
Absolutely
As Chrissie Hynde told us all, they don't make 'em like they used to.
This has to be one of the best satire channels on UA-cam
Hi Kay, I found the recipe you used on BBC Good Food.
Here are some tips, in case you do a redo video: you did not beat the egg whites enough. It should be STIFF peaks, not soft peaks. You are only supposed to blitz 1/3 of the strawberries to make the strawberry sauce. The rest should be cut up into pieces and folded into the whipped cream. The cream and sugar are supposed to be beaten together to make a whipped cream, not dumped in with the strawberry sauce. Good luck next time!
Thank you Eric!!! Seriously sarcastic
Beating egg whites into stiff peaks is deceptively difficult. I've fucked up nearly every meringue I've attempted.
I think we prefer Kay's nearly meringues.
This is the correct way to make Eton Mess ❤
I still have a lot of my nan's cookware, it looks old but she invested a lot in it to buy professional hardware and it still works really well! If you look after it good equipment can last decades. Love your videos Kay, always enjoy watching you cook 😁
Love kay, no matter what her food turns out like she always says how delicious it is on the taste test .. shes one in a million ... never stop cooking kay 😊👍
Me too ❤❤❤
Thanks so much
Bob Ross would sneak in bushes in all his paintings, Kay sneaks in eggs in all her recipes ✨ a masterpiece
Lol true. Nothing wrong with that 😆
Nearly Eton Mess!!!
Should be retitled WHAT A BLOODY MESS!!!
If u can't make meringues buy them ready made , whipping cream , strawberry sauce and chopped strawberries then layer in glass dishes !!!
The meringue is so badly burnt and so runny before being baked - it should be stiff peaked (non runny) and nice and white after being baked slowly at a fairly low temperature.
Hey, if you're happy with the mixer, and it's safe to use, you keep on using it!
Stay awesome, Kay!
Absolutely love it when kay surprises herself with the taste test!
Your taste test are wonderful, love your truthful expressions. Your so cute Miss Kay. Thank you
God, I love Kay so much. You are literally my spirit animal, Kay. You tell those haters, your mixer is just fine!
I find the older equipment last so much longer and frankly works better, my grandad gave me a Sencor SMW 5220 microwave when he went to Czech Republic in 1951 and it still loks and works like brand new from factory!
I love watching all of your videos Kay ! Thank you for the recipes! Thank you for the time you spend doing this!
Never stop cooking Kay..we love you❤️❤️❤️
♥️♥️♥️
I really love that Hot Mama 😍👍
Recipe for Delicious fruit blender Ice Cream.
1. Flavor: Frozen Strawberries, Raspberries, Blueberries, whatever Fruit flavor you want.
2. Dairy: Cream, Whole fat Milk frozen into Ice cubes.
3: Process: Add a 50/50 ratio of fruit and Milk ice cubes, as well as 2-4 Tablespoons of sugar. Add in a little heavy cream, blend, repeat till it's nice soft serve and Enjoy!
Hi Kay! I just want to say your videos have brought a ton of joy to my household, especially for me and my eldest daughter (she's 17 and normally hates pretty much everything, but if asked what she thinks of you, she'll straight up say, "I LOVE KAY!")
She and I watch your videos together just as soon as one of us sees a new video has been uploaded. We adore you! (And I think you might be the only person on this whole planet that has more Iron Maiden t-shirts than I do. LOL)
One thing though, my daughter and I have noticed over your last handful of videos that you seem less cheerful than normal or like you're not feeling well, and we'd just like to know if you're okay? We still enjoyed your latest videos a lot, but it just seems like you're a little down.. If you are, please know that there are people like my daughter and I, out here in the world, that think the world of you, and wish you nothing less than the greatest successes in life.
From one Maiden fan to another, UP THE IRONS, KAY!!! :)
You have a 1970's Vintage Moulinex Combine Major 118, kitchen mixer. Over 50 years old isn’t that old for a mixer I suppose 😂. Thanks for assuring us over the strawberry stalks, on Kay’s cooking anything can happen 😂
Thank you dear ❣️😊
BTW I'm Italian before you start talking your gibberish!! I love Kay 💖💖 nobody especially you will bring her down
@@cookiecazares5833 what has being Italian got to do with anything? Facts are not gibberish, no one can bring Kay down as she lives in her own blissful world.
@@victoriagwendoline9216Well she's beautiful ❤️😍 and knows how to cook!! I'll eat every single dish she makes everyday 😋
@@cookiecazares5833 Va bene x
"Well they took the piss to cook"... Best line I've heard in any cooking tutorial 🤣🤣
I'll admit I was thinking at first "Oh please let her think to remove those husks" And my faith was restored when she did. :D Some advice about the meringue... also try adding the sugar while the peaks are still soft instead of stiff. Once they're stiff, they can break down too easily from more beating.
Kay you've made my week. Thank you so much, lovely video!
I believe it's a Moulinex Combine Major. From the 1970s! Might be just 10years new to Kay but it's quite a bit older than that. We don't make things that last that long these days!
If it ain't broke... Still might need replacing 😁
Kay, another recipe I am eager to endeavour into, this Eton mess is superior to the others I've seen, it looks like it carries a sublime taste with a subtle strawberry tartness combined with the sweetness of the cream. Kay I applaud you. Liked and shared.
What this guy says 👆👆👆
I love the mixer....I remember my mother had one...just like that one...awesome
As an Aussie that grew up on pavlova, I feel personally attacked 😂
Kay this is closer to being “nearly a roast dinner”
😂 She forgot to put it in the toaster too 😂
THANK YOU for new recipe Kay ! Greeting from sofia Bulgaria
Wow! Strawberry and cream smoothie !! That looks delicious Kay !!
I know there is nothing wrong with eating the green part of Strawberries, I'll eat fresh picked ones tops and all, but in a blender made me cringe. Then again I'm a Crazy one lol.
P.S. Protip Kay, a small amount of Cream of tartar or Vinegar will help stabilize egg whites, also Dont use plastic bowls as they can hold onto a small amount of oil from previous cooking that will make your whites fall apart. It only takes a drop of yolk or oil to make perfect peaks dissolve in minutes.
Keep on Keeping on Kay, Practice makes perfect!
Yes True. I learnt this to my cost years ago in a School cookery class. Just 1 tiny bit of yolk stopped my whites mixing. Goodbye to my meringue.!
Needs to be whites mixed until they are stiff peaks. Serious comment I promise, they are
done when you can hold the dish over your head and they don't fall out. It's true, I'm not winding you up!!
You tried so hard here Kay, I'm genuinely impressed by that. Well donex
That mixer is from last millennium at the very least, I'm guessing mid to late 70s or early 80s
The old wr things are good kay .you keep your mixer .I've had stuff for decades still work!love your cooking
You can add a fourth teaspoon of cream of tartar to your egg whites when beating to help them stiffen
I like the mixer, if it aint broke don't fix it!
WOOHOOO!!! Another post from kay and it’s a childhood staple of mine! Thank you kay love you loads xxxxxxxxx
this dish would be bloody delicious on a nice hot summer day keep going kay love the cooking!
My mixer's a Scovill/Hamilton Beach "Mixette" model 75-2, which came out in 1969, still works like a charm. So you TELL 'em Kay, you KEEP that mixer!! Hmm, it has a lifetime warranty... I wonder what they'd say if I called for service at this point?
I did not come out 1972 I got it 10 years ago
Kay, would you consider making foraged mushroom ravioli in a white wine jus? By the way, my businesses have been doing really well recently so let me know if you want a brand new fully fitted kitchen for free. I can send some of my workmen over before the end of February if you like.
This is so good i am so impressed in how you make the mirrange dont look like beef jerky. I would eat this anytime thank you so much cay
Eton mess is a right nice treat to have for pudding on a Sunday. You are right about refusing to get a new mixer and that lot. If there's nothing wrong with it then why bother to get another one? Waste not want not and all that. I had a good mixer that I had for over thirty years but it eventually broke when I used it to dislodge a stubborn stool that was stuck in my toilet.
Fumbs up.
Thank you for this inspiration and recipe. I have been very enjoying to try and making new recipes and this one is really amazing. The way you present it also has some unique and artistic approaches. So tank you for taking the time to create a video for us to watch and get inspired. All the best to you :)
Bless her heart, what a sweet lady
Kay just so you know, Icing sugar refers to finely powdered sugar. I believe you used "Royal Icing" which is also called fondant. one is a cooking ingredient and the other is a cake topping.
Royal icing is actually different from fondant. Fondant is the same as sugar paste, you roll it. Royal icing is made from eggs and icing sugar and you apply it to your cake with a spatula.
I nearly had a heart attack when Kay just chucked whole strawberries into the blender because I legitimately didn’t know if she’d think to take the tops off them first.
I took the top off them
She said she prepped them afterwards. She was measuring on camera first.
Hi, Kay, I love your videos. Please don't stop posting them, they bring me a lot of happiness ❤❤
Actually even though you have egg cookies and not fluffy egg clouds it still looks good.
It just has a crispy sweet wafer topping instead of sweet fluffy topping, and fresh strawberries, sugar and cream obviously is amazing.
But yeah, there are reasons to certain things. Sugar pulls moisture out of whatever it's touching so too much sugar pulls out water faster than you can mix it back in, the eggs get loose, and all the bubbles rise out breaking your peaks. But hey, every mistake is an opportunity to learn, keep it up Kay I enjoy every video. Too many people hide mistakes and make excuses... but that steals the learning for all all of us... then we might make the same mistake and throw all the sugar in or whatever. Thank you Kay! You brightened up my day... now I need to take apart my walls to fix burst pipes =\
Even julia child had mistakes that she served with a dust of powdered sugar and a smile! Oof good luck with those pipes
Hi Kay, this recipe looks really good, thank you for sharing it. It's my mum's birthday today I'll be sharing this video with her as we both watch your videos. Keep up the great meals!
Love Kay 💖😚 Best Cook ever!! Helps me with every meal each day!!! Bless you Kay 💕😘 BTW wish your mum a happy and blessed birthday 🎉🎂
@@cookiecazares5833 Thank you very much! I agree, Kay's the best cooking channel on UA-cam!!
Kay you are a proper comedian. Can’t say I rate your cooking but you are so entertaining.
Never get rid of the mixer Kay, part of the family 👌
To right
I love kay. So real and down to earth. Her personality shines through. Love watching the videos. Please do more!!. I would like to see a video of you making a curry or a birthday cake😀xx
Sweet Kay, bless you♡
i love her cooking and her enthusiasm
Kay j have the same mixer, had it for years and still works... You dont even need to explain. Love the recipe Kay.. 💕
Thanks for teaching me. I'm gonna make this for the british potluck
Kay you are genuinely delightful to watch.
Thanks so much
I'm with you Kay on the mixer, if it works and you're happy with it then why throw it away? You make me smile Kay, every time without fail. Keep up the great work, absolute star!
Thanks so much
That was lovely! It definitely makes me want to have some strawberries now. Thank you for the inspiration Kay!
Keep doing what you do❤️
Kay i always wanted a kitchenaid now that i finally have one i barely use it... It is just too bulky but i do love it when making cheese cake
personally, i like your mixer because of the way it stands up when not in use. Every mixer i ever had lays on its side dripping onto the counter. This Eton mess does look interesting and i shall have to look into its recipe. Thank you for sharing. PS, it was a relief to see that you properly hulled the strawberries.
The older kitchen appliances were made alot better then the new ones anyway.
Love your videos, please never stop cooking
9:12 Thanks!! I thought it was with the green part in Blender
No reason to get a new mixer if that one works just fine. ❤ I'm not sure if you over mixed it or not. It does take a few minutes of high speed mixing to get it to turn.
"Well they took the piss to cook" I nearly fired my tea across the room laughing at that! I literally love Kay so much!
That looked really tasty, thanks for the video, Kay ❤
Kay, I've always wondered what Eton mess was. Looking forward to this.
Stay well and stay warm.
Cheers from Ontario 🇨🇦
Edit: I have a meringue recipe but you cook them overnight. You put them in a 200° oven then turn it off and voila, perfect meringues in the morning. I might give this a try but we don't have nice thick cream like you used.
Your mixer is fine, it works; people need to calm down!
That' meringue?! I thought it was pieces of chocolate
Love the video!!! It’s a blessing every time you upload!!!
Just subscribed. Your genuine and keep cooking videos real. You make me bust out laughing with your comments. Love your dimples btw. Looking forward to your recipes lol
if the mixer works and your happy with it, then its good enough for anyone we love you kay xxx
Love you too
Love the mixer!!
I absolutely adore you Kay, you are so sweet, I wish you all the best
Oh Kay showing that you took the strawberries tops off after!! You cheeky woman! You had me anxious x
i have bought loads of new kitchen gadgets and always end up using my old ones, they're just better made. Love your videos
That kitchen is filthy
I also Love 💕💕 Iron Maiden with a passion!! Keep up the great work!!
She likes the tshirts, not the music.
Ppl can suck it, Kay. I don't even get most of my appliances new. I buy from thrift stores, scratch and dent stores and places that rebuild and refurbish. Fridge, stove, washer dryer. All used and refurbished. Got them cheap and they're all still going over a decade later! Anyone complaining about your mixer is probably dupped into buying a new iPhone every year💸. 🤦🏽♀️ So much waste from old iPhones. If it ain't broke don't fix it. If it works USE it!! 👍🏼💚 We luv ya!!
I would love to have a thrift shop near me
Hii Kay! My bestie and I are huge fans of yours! Please try our recipe! 💖
"A meal out of jail"
Step 1.Cook pasta
Step 2. Cook peas (or take cooked peas out of a tin)
Step 3. Take a tin of tuna
Step 4. Take a glass of tomato sauce
Step 5. Mix it all together and you're done!
BTW I'm making your recipe as we speak!! Much love sweetie!!
"They took the piss to cook!" o'heck Kay must have had a wrestle with the meringue!
You are the very best, as always. 🙌🙌 Love you sweetie 😘😘😘
You are!
I love your videos Kay!
You should have put the sugar and egg whites together then mix them at the same time
Hello Kay! Boris Johnson is my least favourite Eton Mess, and yours is my favourite! I love your channel. Any sign of *FARTY BREATH* lately or has he given up?
If he /she was nasty then he / she will have been blocked
@@KaysCooking yes he was quite nasty, I'm glad you blocked him. Your channel is too good for the trolls to be allowed to spoil it.
You should have used double cream and whisked that. Single cream won't whip up thick like double cream . Then you just mix the thick cream with your crushed meringue and strawberries
we love you kay! glad to see you’re back. i hope you’re feeling well.
Good job Kay, you learned a lot!
Kay, you haven't overmixed the meringue mixture. When you add the sugar the mixture becomes runner but you must keep beating until it is thick and glossy and the peaks form again.
Bloody brilliant. You're a star Kay 🌟
Great kooking Kay, tried this recipe at home the tiddlers went burserk for it! They couldn’t weight to dig in, even the hubbe loved it 😂 sending hugs and kisses! So sorry for you loss, Lee was my fav 😂❤