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  • Yes, it's good to be back three weeks.

  • It's a French when you Which means that I'm definitely Marea.

  • Probably not completely.

  • So instead of starting immediately with Mad Siri's, I thought it would be better with something like a recipe, which is coming right away.

  • Simple recipe.

  • Alex.

  • What's wrong with you?

  • What's wrong with what's wrong with the way?

  • It will be?

  • Simple, I promise you.

  • Case you're wondering why I am on my bike right now.

  • It's because we're also going to a very, very nice This is old for later.

  • So for now, let's tuck in.

  • Wow, funny.

  • Have you seen this book?

  • Like a 1,000,000 times I've been working on it.

  • Just a French guy cooking a table of contents yada, yada for world By January.

  • Will you read that if you buy the book and then the first recipe Beautiful, delicious and vicious Shiki.

  • Yes, Eddie, I need your guidance.

  • I guess it's settled now.

  • Rest.

  • You need a plan?

  • I'm using a Dutch oven.

  • You could use a big saucepan.

  • Anything Non stick basically would be easy.

  • Medium heat.

  • A good reason.

  • A very very which were too spicy sausages.

  • I'm gonna use Megan because they have a table right here.

  • You can also use Chaudhry so sausage, but you probably want to cook a tad less.

  • Okay, it's all right there, frying gently and nicely.

  • I'm gonna slice you up.

  • I'm using red onions just because it's gonna look good again.

  • But you can use white or yellow ones without any problem.

  • That's a technique I used all the time to avoid crying.

  • It's basically to place the onions in the fridge about now.

  • Well, before you start slicing that, that's that's so useful.

  • Cooking takes time.

  • And like all things, you need to be patient.

  • That's a beautiful nice that was sent to me by one of you guys.

  • Hey, Margie Merguez sausages.

  • Auction Resume messages for that.

  • Better usually are a big fat.

  • And that's good because in this case, I'm not looking to have that much meat recipe.

  • Everything to have the fragrant oil from those spices, right?

  • So unions are now very soft, turning slightly golden stand your tomatoes, fresh tomatoes and ben petals, which I am lucky.

  • Ah, I just came back from holiday.

  • My feet is credible.

  • Let's not make this big problems and just go back on the bike way.

  • Very recently, I have been contacted by a man marries a surprising company.

  • That footage is top quality organic food, like, you know, fruits and vegetables and culinary herbs and even honey, what's surprising about this?

  • Nothing surprising about there is about zero with the beauty of that is that they do it inside the city using wasted way.

  • Okay, okay.

  • I probably need to give you a bit more context about this place.

  • This is the roof of the mega stuff Satanic stuff in the center off by school.

  • Look.

  • Big Ash Vick, the city hole bazaar.

  • There is this amazing association called Suli friends.

  • And they have taken over the whole rooftop and they have turned it into an amazing garden.

  • Vatican gather where they grow all types of vegetables like beautiful herbs, tomatoes, bell peppers.

  • I still have the sex.

  • How long have you been doing?

  • This project started 15 years ago.

  • So fitting a longer right, Very one Sure, what is the motivation?

  • But I know it was really bad transforming the city, make it more, you know, a sustainable.

  • And we started by putting plans on rooftops and now we have 15 farms.

  • Food here.

  • It's like five tons of tomato year.

  • Okay, Okay.

  • So it's serious business terms of protection as well.

  • Yeah, and I should also mention that I was very proud of my little studio in Paris.

  • So this is basically her workspace.

  • Thank you so much.

  • Money.

  • Thank you for the tomatoes in the bed.

  • Propels.

  • Keep you posted about the recipe?

  • Yeah, let's chop all this very quickly and add this to the source.

  • But it's not.

  • It's those, and now it's time to have some powerful flavors.

  • We're not talking about four cloves of garlic a table spool off to Mato pure ages to boost human good point of reference.

  • Usually one tablespoon equals three teaspoons, and finally, a tablespoon of harissa paste can use it like it store.

  • But Harry said there is nothing wrong with it.

  • If you can't spot some, you can always make how he said your synth, which states you know about this saying you want to know how to make this right Blade attachment.

  • Three cloves of garlic a handful of chile mostly receded.

  • Teaspoon of sorts.

  • Pinch of ground Korean.

  • Give it a blade started in the fusion is sterilized.

  • Just cover with Taliban.

  • Get it, Get it, get it, get it, get it, get it!

  • That's how happy I am when I cook something.

  • Just so you know, this is not a medium that stupid.

  • Okay, so again you want to do well down the heat.

  • You see the sources thinking nicely and just cut in a few eggs.

  • And now to finish this dish you need.

  • And I'm very specific about black male, black, shallow plate.

  • But it has to be dirty and chipped.

  • The waist doesn't things to say.

  • Just look away, please, to meet looks great.

  • I know it's not perfect.

  • It's not shopping all that thing.

  • But you know it's gonna taste good, because all the flavors just brilliant into one another that this works on so many levels.

  • First taste, then it's not expensive.

  • Then there is a lot of culture, and this dish also it's beautifully showcase the seasonality of ingredients.

  • It's definitely made for some, and finally, vis dish is super simple that matters very much, especially if you're afraid of cooking or if you need, you know, confidence.

  • This would be such a nice way to start and That is why this is the very first recipe of my cookbook.

  • So, guys, that's it.

  • I hope you enjoy this.

  • I want to give it a go properly.

  • Then you can get my book and share the link in the description box down below.

  • There plenty recipe in this book.

  • In fact, 70% of the book is unseen until you open the book.

  • You know that in my videos, I always, you know, unleash the madness.

  • And, truth be told, I can be a bit complicated from time to time.

  • But this book is different.

  • Easy recipes and kitchen hacks for rookies.

  • Off course, I infused the book with loads of personality loads of know Ledge loads off.

  • Stupid.

  • I will be back next week with another video it.

Yes, it's good to be back three weeks.

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B1 中級

Shakshuka!我的食譜... (Shakshuka ! A Recipe From My Cookbook...)

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    林宜悉 發佈於 2021 年 01 月 14 日
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