Tuesday, 1 December 2020

Monday, 30 November 2020

Sunday, 29 November 2020

Meals Of The Week

Beef Goulash | Hungarian Goulash | Dutchy Cooking | Cast Iron Wednesday

How to Cook Ox Heart Pitta | Beef Heart | Street Food Style

In this video I demonstrate how to cook my ox heart pitta, a delicious street food style snack which I serve with garlic mayo and hot pepper sauce. Ox heart is full of goodness and very tasty indeed.

You can use just about any other meat in place of ox heart. You can use pork, beef, chicken, lamb or turkey. It is also particularly good using lamb's liver.

Taste of Trini's green seasoning:

Wednesday, 25 November 2020

How To Spice Rum!

How to Make Limoncello | Italian-Style Lemon Liqueur | Parts 1 and 2 Redux

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi. Also on the islands of Procida, Ischia, and Capri.

Limoncello has become popular in the United States, Canada, the United Kingdom, Australia, and New Zealand, where restaurants are now increasingly offering limoncello on their drinks menus.

Limoncello is traditionally served chilled as an after-dinner digestivo, in small chilled ceramic glasses.

A nicely presented bottle of homemade limoncello makes a wonderful gift!

You can use any combination of citrus fruits. Orangecello and limecello are both excellent! I have not tried any combos yet, but orange and lemon 'St Clements' and lemon and lime would both be great! 

Thanks to my friend Lisa Wright for the suggestions.

Sunday, 15 November 2020

Hearty Delicious Carne Guisada (Beef Stew) with Pinto Beans

Charley cooks up this fantastic heartwarming beef stew!

Thursday, 12 November 2020

College Budget Noodle Bowl | $2 Meal | Dragon Noodles | One Hot Budget Bite

Absolute proof that good food can be healthy, tasty and inexpensive.

Friday, 6 November 2020

Australian Pie Floater

There is something retro-fab about the Aussie pie floater.

Triple Chocolate Mousse Cake | No Bake | No Gelatins | No Eggs

Another masterpiece from Fiona. I wonder who gets to lick the bowls!

Wednesday, 4 November 2020

Restaurent Style Paneer Do Pyaza | घर पर बनाएं रेस्तौरेंट जैसा पनीर दो प्याज़ा

I do so love Do Pyaza (double onion) recipes. I love the sweetness and deliciousness onions bring to a dish, so double onions is double delicious. 😋😋

Tuesday, 3 November 2020

The Pie Made of (Fish) Heads

Interesting how Mousehole is pronounced 'Mosul' by Cornish locals, and this dish is Sumerian-Babylonian in origin and a version is still served in Iraq to this day!

It is not too far a stretch of imagination to think of Sumerian tin traders bringing their cuisine to the shores of ancient Cornwall.

There is a Sumerian-Babylonian dish that is about 6000 years old which Iraqis still prepare it to this day.

The zori hensh is the young fish that gets stuck in the fishermen's nets, it is typically mixed with dough and grilled in a clay oven.

The form of the eater's name is assumed to be Ninda Kha in Sumerian, and Rosto Chuni in Akkadian Babylonian, meaning a fish with a fish.

And it has other names, for example: in Samawah it is called marsh bread, and in Nasiriyah it is called Matbak bread, while in Basra it is called Samagi bread.

Saturday, 31 October 2020

CHERRY PIE IN 5!! (No Bake, fast and delicious) Dusting self off

YouFoodChallenge | Brenda's Pickled Sausages | Paddy Joe's Pie Floater

Buy me a coffee: Brenda's Pickled Sausages: Paddy Joe Cooking channel: Shane's Home Cooking: A big thank you to Brenda and Patrick for taking part! Dedicated to my long time viewer James King, thanks for all your support James! My Amazon Influencer storefront: Listings of equipment, tools and ingredients used in the Lazy Cook kitchen and in the making of my videos. Check out my Food Prep playlist: Thanks for watching! Check out my content on the excellent Odysee/LBRY platform: My PayPal donation link: My SubscribeStar link: Your support is greatly appreciated! Visit my blog for more information and some of my pre-video era recipes: Let's keep cooking fun, on budget, tasty and simple! If you enjoy my videos please Like, Share and Comment and tell your family and friends. To make sure you receive notice of my new videos, please Subscribe and make sure you click the bell icon next to the Subscribe button and check the box. Subscription costs you nothing! Help me grow this channel so that I can bring you more great recipes, tips and kitchen magic. All my videos are dedicated to those I know and love, and also to those I love but don't know. Contact email: My videos are edited using Kdenlive or Shotcut My graphics are created using GIMP 2.10 My slideshow sequences are made using 4K Slideshow Maker For sound editing I use Audacity Camera 1: Sony A68 with (usually) Sony DT 18–55 mm F3.5–5.6 SAM II lens. Camera 2: Samsung Galaxy S9 Plus mobile phone camera. Camera 3: DJI Osmo Pocket. Neewer Photography Photo Portrait Studio Day Light Umbrella Lighting Kit. Neewer Photo Studio 176 LED Ultra Bright Dimmable on Camera Video Light. RØDE VideoMicro Compact On Camera Microphone with Rycote Lyre Mount. RØDE Camera and Audio Directional VideoMic with Rycote Lyre Mount. RØDE Smartlav+ Lavalier Microphone. FeiYu Tech a1000 3-Axis Gimbal for steady shot footage. I always use Tube Buddy to help me optimise and manage my uploads. The basic version of Tube Buddy is free to use with additional features for those with a paid upgrade accounts. If you are interested in using Tube Buddy, please use my affiliate link to check it out: #LazyCookPete #LazyCook

Brenda's Pickled Sausages | #YouFoodChallenge


This is Brenda's entry in the #YouFoodChallenge


2-3cups water

2-3cups cheap white vinegar

1-2 cups hot sauce (I use franks)

2 tbsp hot picking mix spices

This is the basic recipe I use to pickle 40 hot dog sausages, cut in half length ways and it makes a gallon jar full.


First I cut sausages and put in a large pot cover with water and vinegar hot sauce and spice blend, then bring it up to a simmer and add more vinegar water to cover if needed.

I don’t add salt as there is plenty in the hot sauce. I use franks because I can buy it cheaply in bulk here, but feel free to use what you want.

Don’t go expensive.

Then I put it all in the jar let it cool then lid it put in fridge to pickle for at least 5-7 days but my kids can’t stand it and get into them right away!

I use Mrs Wages hot pickle mix. Looking at the contents it’s salt, cracked black pepper, garlic, jalapeño pepper flakes, dried red pepper flakes, a bit of turmeric and a few mustard and possibly celery seeds too. It is very lip-burning spicy, so I only use 2 tbsp, but I’m sure there is a spice mix out there in YouTube Land you can look up.

They taste a bit salty at first but I think that’s the salt in the hot dogs and hot sauce. 

Thinking on it they do those German ones (Bockwurst) in jars so I would take the brine out  put in a pot add vinegar a few pepper flakes, then hot sauce brought up to a simmer and poured over. Then see what happens after a few days. 

It might work! 

I do know smoked sausages don’t work or regular sausages it has to be a Wiener or Frankfurter type processed sausage to work don’t know why.

Brenda xx

Say hello to Richard xx  

Thursday, 22 October 2020

Wednesday, 30 September 2020

Thursday, 6 August 2020

Saturday, 25 July 2020