Rio de Janeiro, Brazil. Grandma Ana Fadul shares the Kibe recipe she learnt from her Turkish mother. Filmed by Leonardo, Nathalie and Anna Julia (the granddaughter of Ana Fadul). They also made Grandma Sulzy’s amazing Strawberry Cake.
Ingredients
1/2 Kg Bulgar Wheat
1/2 Kg Ground beef
4 big onions
Mint
Salt
Black pepper
Directions
Wash the wheat three times to remove the dirt. Squeeze out the water from the wheat.
To make the ‘dressing’ grind the mint and onions in a meat grinder. Add salt and pepper.
Mix the dressing with the meat and wheat mixture. Add more salt to taste.
Process through grinder once again.
Separate the ground mixture in two.
Put one half of the mixture in a bowl and top with olive oil. This will be served uncooked.
Form the other half into tightly packed balls.
Deep fry in hot oil.
Serve the deep fried balls and the uncooked paste together.
[...] Brazilian Grandma Sulzy makes Strawberry Cake for her granddaughter Nathalie. Filmed by Leonardo and Nathalie in Rio de Janeiro, Brazil who also made Grandma Ana Fadul’s Kibe [...]
This is Betty’s recipe for delicious Welsh Cakes and just like Betty, they are a speciality from Wales. Traditionally Welsh Cakes need to be cooked on a cast iron bakestone - Betty’s is over a hundred years old and belonged to her Mother’s Mother. Cymru am byth!
Ingredients
1 medium egg
1lb self raising flour
4 1/2 oz granulated sugar
Caster sugar
3 tblsp milk
8oz margarine
1 tsp. mixed spice
A pinch salt
4 chopped glacé cherries
3/4 cup sultanas and currants
1 tsp mixed peel
Directions
Soak the mixed peel, currants, sultanas and cherries in the milk overnight.
Heat the bakestone/griddle.
While it’s heating, mix the self raising flour, the mixed spice, salt and the granulated sugar (the caster sugar comes later). Then beat in the margarine and add the soaked fruit.
Once it’s fully mixed, roll it into balls on a surface sprinkled with flour. Then roll them out flat (height of approx. 1cm). Use a circular pastry cutter to shape the welsh cakes.
Cook the welsh cakes for about a minute either side until golden brown. Leave to cool on a rack.
Sprinkle the hot welsh cakes with caster sugar. They’re best eaten hot but they do keep for a few days and also freeze very well.
What a delight to see Welsh cakes made. My family was born in Wales but emigrated to Canada in 1947. I was born in Victoria. Both my Mom,Dad, Aunt, Uncle and Grandma were from Llandaff Wales and Welsh cakes were a part of growing up! The only survivor is my Uncle Jack Bastone who turns 92 tomorrow. As a surprise I am making him some Welsh cakes!
Thanks Grandma Betty
Sincerely,
Chris Bastone
Llandaff Place
Victoria BC
CANADA
Diolch yn fawr i chi!
Born and Bred in Wales but now living in Slovakia (long story).
Cooking Welsh cakes is my project for tomorrow using this video because mum is still in Wales so I’m all alone on this one.
Great idea to put it on the Web get more Welsh recipies on her - betty is Luvly!
Thanks guys
Mike
I used to have Singin’ Hinnies when I was a nipper in County Durham. I too am in Canada now and I can almost smell those wonderful Welsh cakes… and you explained everything so well. Thanks!
This is Viviane’s version of a tart recipe from Provence (South of France). It’s simple, light and delicious with the uncommon addition of Dijon Mustard spread directly onto the base. Bake in hot oven at 180ºc for 20mins (but keep an eye on it). It’s a childhood favourite. Filmed by son Mick in Marseille, France.
Brazilian Grandma Sulzy makes Strawberry Cake for her granddaughter Nathalie.
Filmed by Leonardo and Nathalie in Rio de Janeiro, Brazil who also made Grandma Ana Fadul’s Kibe
[...] Rio de Janeiro, Brazil. Grandma Ana Fadul shares the Kibe recipe she learnt from her Turkish mother. Filmed by Leonardo, who’s also filmed Grandma Sulzy’s amazing Strawberry Cake. [...]
Quickly make delicious Gnocchi. Boil a large potato with the skin on. Once boiled remove skin and mash finely. Add salt, eggs and flour and knead into a dough. Roll out the dough into sausage shapes and cut to make the Gnocchi. To cook, boil in salted water. When the Gnocchi are readt they will rise to the top of the pan.
The secret is in the crust. Mix ‘ice’ chilled water into the dough and avoid kneading it too much so it stays light. Pre-heat oven at 375ºF (190ºC) then it’s 15 minutes at 375ºF followed by 45 minutes at 350ºF (170ºC).
According to Jemeela much better than naans from the shop. Mix the ingredients in a large mixing bowl (she uses a pan pot.) knead the dough, leave to raise for 20 mins and bake for a few minutes in 200ºc-220ºc oven. That makes 8 lovely naan breads.
In her second recipe Nana Ruth shows grandaughter Lauren how to cook the family’s favourite Nanna Ruth Speciality - Lemon Meringue Pie. This recipe was also broadcast on BBC Radio 4’s Woman’s Hour. Click here to listen.
To make the lemon filling, grate the lemon rinds and add to half a pint of water along with the squeezed lemon juice. Bring to the boil and blend with the cornflour to which has been added a couple of tablespoons of water to make a smooth paste.Add 4 oz caster sugar. Beat the egg yolks and quickly stir into the hot lemon sauce. Fill the pastry case with this filling.
Dear Sir,
I was in the Cosy Corner, Lancaster King Street on Saturday. They had closed at four. Some two chaps were talking at the counter on the way out. Obviously facing each other talking one said something rude to me to seem surprising out of his own converstaion as I passed. I returned the observation I’m afraid.
I last ate at the Cosy Corner on Firday , a bowl of chips . Their cooking is very good and I see by your website that quite some effort goes in to their work. I like being their customer and the place is friendly.
I hope this episode has not spoilt this main observation about them.The cafe that is, they have always been very pleasant
How to make lemon meringue pie.
Preheat oven to 400° F. Roll out pastry, line pie dish and bake for 10 minutes.Make lemon filling. Beat egg whites and cream of tartar using a mixer. Add the sugar a spoon at a time when mixture starts to form soft peaks. When ready fill the pie crust with lemon filling and spread the meringue on top. Ensuring the meringue reaches the edges of the pie crust. Bake for 10mins at 400° F.
Okay, the first thing I noticed in your list of ingredients is the lack of egg yolks in the pie filling. It is assumed you are using 4 yolks in the filling? T.
Hi Marcela
The cornstarch goes in the same time as the water and the sugar for the lemon mix - Grandmom Price just forgets to mention it. Have a look at Nanna Ruth’s Lemon Meringue Pie - she explains in more detail,but uses a solightly different method. Enjoy
Grandmom Price shows us how to make rhubarb-strawberry pie - which can also be made with a cherry or blueberry filling. See this (apple pie) video in order to see how to make the pie crust. Watch how she creates a laced pie top.
Directions
Mix rhubarb, strawberries, sugar, flour and orange rind, put into pie dish and dot with butter.
Make upper crust by lacing strips of pastry (see here for how to make pastry)then brush with sugar & milk mixture and cover edges using an aluminium foil disc.
Bake for 45mins until crust is brown and bubbles are coming up through pastry removing aluminium ring after 30mins.
I really enjoyed watching your cooking demonstrations and found them to be clear and informative. I feel that i have learnt something new by watching you. Many thanks.
From Marion, Hampshire England
I really enjoyed watching your cooking demonstrations and found them to be clear and informative. I feel that I have learnt something new by watching you. Many thanks.
From Marion, Hampshire England
Grandmom Price shows how to make a pie crust and bake an Apple Pie
Directions for pie crust Mix the flour salt and shortening using a pastry cutter, when mixed put in freezer to chill. When chilled remove from freezer, make a well in the centre of the mixture and add iced water. Stir until the pastry makes ball. Roll out half mixture at a time to make thin crust.
Directions for Filling Partially peel and chop apples. Sprinkle over the sugar, starch, nutmeg and lemon juice. Mix and then spreadevenly over pastry basedotting with butter.
Cover with upper crust, trimming pastry to leave a one inch overhang. Create slits in the pastry to enable the steam to escape and brush with sugar and milk mixture. Before placing in oven put a foil ring over the pie to protect the edges from burning. Cook for 45mins at 400° F, remove foil ring 15mins before cooking is finished.
Mémée Denise from Arles in the south of France shows us the secret of her French spiced bread. In French with English Subtitles. Filmed by grandson Mickaël Charbonnel
memories of my life in Mazamet over 40 years ago. Thank-you Meme Denise, your accent and your recipe for pain d’epice - so simple, but very much loved by me. It brings back wonderful memories as a young 21 year old far away from her home, to start a new life in France.
In this recipe Nanna Ruth shows us not only how to make a delicious Blackcurrant Jam but also, with the help of Grandaughter Lauren, how to make the scones to spread the jam onto. This was filmed by Human Beans as part of What’s Cooking Grandmas of Lancaster.
We finally got around to try and make jam this year, with the blackberries we picked at the week end. The recipe worked wonders! Even for the novices that we are, although we found that with Blackberries jam you’ve to put the mixture through a cieve to get rid of the seeds. Big thanks to Ruth!
Jackie (Grandmother to 13) and her scones are the main attraction at Casey’s Cosy Corner Cafe in the Assembly Rooms Lancaster. In this film Jackie shares her secrets, it’s all in the hands…
this recipe was amazing, everyone that I made it for went absolutely nuts for it. I recknonize the method of rubbing the butter and other ingredients together from my own mother. And I also recknonize the amount of baking powder, as I have also used that much when I have baked something very similar as well.
Thank you for sharing this recipe and putting it on film
I just tried to make those for the first time and did everything as Jackie says but my mixture became so wet I had to add more flour. Does anyone know why? There is a slim possibility I put less flour than I had to because of the measuring cup, but I’m not sure. Please help!
I used a slight less amount of milk. I’m in Canada and the conversion would work out to 3.75 cups of milk. I added the milk slowly until I got a nice big flakey texture. Then the raisins. I made 12 and they sold the same day at my work place. Very happy to find her on YouTube - GREAT work!!
I just tried to make the scones.. Looking from the recipe, I found that the caster sugar and milk are very plenty.. I followed the recipe anyway and only use around 250ml milk instead of 700ml…
I tried to use all the milk and so I added a bit of flour… At the end, I think I used 350ml milk… and made 24 scones at the end.. It’s still cooking and so I haven’t tasted yet..
Sonia shows us how to make a local speciality Lancashire Hotpot. All you need is Lamb, potatoes, onions and four hours to cook the thing. Filmed by Human Beans as part of What’s Cooking Grandmas of Lancaster.
Just watched Market Kitchen - brilliant programme, thought I would give the site a visit, reminds me of my Mums cooking, good wholesome food, brings back happy memories and makes me want to get the scales out - and that takes some doing!
Maybe Mum doesn’t always do it best after all. Following his mum’s new found fame Sonia’s son Charlie presents his improvement on her Lancashire Hotpot recipe - which includes adding black pudding and parsnips. The video also features a cameo appearance from Sonia herself. See it on YouTube here
Just watched the cooking of the lancashire hot pot great
video made me feel hungry not sure where I got this web site, it might have been market kitchen with James martin of Saturday kitchen a great web site Sue O
A recipe for an Austrian dessert passed on to Helen by family friend and Austrian grandmother Gran Paula. Gran Paula’s Fruit Slice has been a family favourite for years. Filmed by Human Beans as part of What’s Cooking Grandmas of Lancaster.
Simply wonderful! I had heard of Kibe before but never tried it. Now I am very hungry and eager to try it : )! Thank you!