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https://www.digistore24.com/redir/377301/BARABASLEVENTE Salade de Roquette aux Tomates Séchées et Pignons de Pin Ingredients: Arugula Dried tomatoes Pine nuts Parmesan Balsamic vinegar Olive oil 0:00-0:30 - Preparation of arugula: Let's start with the fresh arugula. Toss the arugula into a large bowl as if you were making a huge green sea! It's best to grab a big handful and throw it all into the bowl like you're throwing confetti at a party! 0:30-1:00 - Add Sun-dried Tomatoes: Take the sun-dried tomatoes and cut them into small pieces. Imagine that each piece is a small ruby ​​that you sprinkle into the sea of ​​emerald green arugula! The smaller they are, the better to get every bite out of them! 1:00-2:00 - Pine nut toasting: Heat a pan over medium heat, then throw in the pine nuts. Fry them until golden brown, as if little sunnies were baking in your kitchen! Do not leave them there unattended, because they can burn in seconds! When they are golden brown and fragrant, take them off the heat and let them cool. 2:00-2:30 - Grating Parmesan: Take the parmesan and grate it liberally on the salad. Imagine spreading snow on a green field! This is the part where you can't go overboard - the more the merrier! 2:30-3:00 - Preparation of dressing: Mix the balsamic vinegar and olive oil in a small bowl. Imagine making a magical potion that makes everything taste good! Use a fork or a small whisk to mix them thoroughly until you have a smooth, creamy topping. 3:00-3:30 - Add dressing: Pour the dressing over the salad as if you were conjuring rain on a green field! Make sure that every leaf gets some of it, this dressing brings the flavors together and makes the salad really special! 3:30-4:00 - Salad Mixing: Mix the salad thoroughly so that all the ingredients are well distributed. Imagine doing a happy dance in the kitchen, where every arugula leaf and piece of tomato waltzes in the dressing! Use big moves and don't be afraid to have a little fun! 4:00-5:00 - Serving: Serve the salad artistically in a beautiful bowl. Sprinkle the toasted pine nuts and grated parmesan on top so that everyone can see the splendor of the salad. Don't forget to taste it and enjoy the flavors with a big smile! Imagine that every bite is a little holiday in your mouth! Bon appetit!

https://www.digistore24.com/redir/377301/BARABASLEVENTE Welcome! Today we're making a French Caesar salad, don't worry, it's going to be fun!" Preparation of Romaine Salad (0:10 - 1:00) 0:10 - 0:20: "First, let's get the romaine lettuce! Cut it into bigger pieces, like making a paper kite!" 0:20 - 0:30: "Put it in a bowl, as if the salad also wants to find its place!" 0:30 - 1:00: "Mix thoroughly so that all leaves fall into place!" Preparing and grilling chicken breast (1:00 - 2:00) 1:00 - 1:20: "Now comes the chicken breast! Slice it into thin strips, as if it were sushi!" 1:20 - 1:40: "Throw it in the pan and grill until golden brown! Don't forget to season with salt and pepper!" (Close-up of grilling) 1:40 - 2:00: "Flip it a few times like you're a professional chef!" Add Croutons (2:00 - 3:00) 2:00 - 2:20: "Now come the croutons! Sprinkle them on the salad like it's raining gold!" 2:20 - 2:40: "Don't be shy, use it a lot!" (Close-up of croutons) 2:40 - 3:00: "Let's add some crunchy texture to our salad!" Add Parmesan (3:00 - 4:00) 3:00 - 3:20: "Now comes the parmesan! Grate it liberally, as if you were conjuring snow!" 3:20 - 3:40: "Don't save, the more, the better!" (Close-up of Parmesan cheese on salad) 3:40 - 4:00: "Let's put a good amount of parmesan on it!" Making Caesar dressing (4:00 - 5:00) 4:00 - 4:20: "Now let's make the Caesar dressing! Anchovies, egg yolk, lemon juice, garlic and olive oil, this is where the magic comes in!" 4:20 - 4:40: "Mix well as if making a secret recipe!" (Mixing close-up) 4:40 - 5:00: "Pour the dressing over the salad and mix!" Serving and Finishing (5:00 - 6:00) 5:00 - 5:20: "Let's serve the salad! Place it nicely in the bowl, as if it were a work of art! 5:20 - 5:40: "Now comes the best part: taste it with a big smile!" 5:40 - 6:00: "Thank you for staying with us! Don't forget to like the video and subscribe to our channel! Bon appétit!" "Thank you for cooking with us! Subscribe and like!" "See you next time!"

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https://www.digistore24.com/redir/377301/BARABASLEVENTESALADE D ARTICHAUTS Artichoke preparation (0:05 - 0:30) "Hello everyone! Today we are making a super light and delicious artichoke salad!" 0:05 - 0:10: "First step: artichokes! Open the can, or if it's fresh, clean it!" 0:10 - 0:15: "Strain the artichoke and shake it well as if you were dancing with it!" 0:15 - 0:30: "Cut funny faces on the artichoke hearts (if you have time and inclination)." Assembling a salad (0:30 - 1:30) "Now comes the greens!" 0:30 - 0:45: "Throw the arugula into a large bowl as if you were throwing it into a basket!" 0:45 - 1:00: "Scatter the artichoke hearts on top like you would sprinkle confetti at a party!" 1:00 - 1:15: "Grate the parmesan on top as if it were snowing on the salad!" 1:15 - 1:30: "Don't forget to dance and laugh while you're at it!" Preparation of dressing (1:30 - 2:30) "The dressing can come!" 1:30 - 1:45: "Mix the olive oil and lemon juice in a small bowl as if you were doing magic!" 1:45 - 2:00: "Add salt and pepper, because all magic needs a little bit of mystery!" 2:00 - 2:15: "Pour the dressing over the salad and toss it well like you have a big party in the bowl!" 2:15 - 2:30: "Don't forget to smile and have fun while you're at it!" Serving (2:30 - 3:00) "And now let's serve it!" 2:30 - 2:45: "Serve the salad beautifully, as if you were presenting a masterpiece!" 2:45 - 3:00: "Show the finished salad to the camera and taste it with a big smile!" Final Image (3:00) "Thanks for cooking with us! Don't forget to subscribe and like the video! See you soon!"

https://www.digistore24.com/redir/377301/BARABASLEVENTESALADE D AGNEAU A LA MENTHEIngredients: 500 g of lamb 150 g mixed salad 2 tomatoes 1 cucumber 1 handful of mint 200 g of Greek yogurt 2 tablespoons of lemon juice So, pepper Preparation: Grilling lamb: 0:00 - 0:05: Season the lamb with salt, pepper and olive oil. 0:05 - 0:10: Preheat the grill to medium-high heat. 0:10 - 0:20: Grill the lamb on both sides for 3-4 minutes until it gets a nice crust and the inside is still pink. 0:20 - 0:25: Rest the lamb for 5 minutes, then slice it into thin strips. Preparation of vegetables: 0:25 - 0:30: Cut the tomato and cucumber into small cubes. 0:30 - 0:35: Mix the tomatoes, cucumbers and mixed salad in a large bowl. 0:35 - 0:40: Chop the mint and sprinkle over the salad. Preparing the dressing and assembling the salad: 0:40 - 0:45: Mix the yogurt and lemon juice in a small bowl. Add a pinch 0:45 - 0:50: Pour the dressing over the salad and mix thoroughly. 0:50 - 0:55: Place the sliced ​​lamb on top of the salad and mix it all together, then serve.

SALADE DE POIS CHICHESIngredients: 1 tin of chickpeas (400 g), drained and rinsed 2 medium tomatoes, diced 1 medium cucumber, diced 1 small red onion, thinly sliced 1 handful fresh parsley, chopped 2 tablespoons of lemon juice 3 tablespoons of olive oil Salt and pepper to taste Preparation (in a funny style): Washing chickpeas: Open the can of chickpeas, pour out the water and give them a good shower in the colander. It's time to get them clean! Dressing vegetables: Cut the tomatoes and cucumbers into small cubes, as if they were preparing for a beauty pageant. Thinly slice the red onion – think of it like the ribbon at a prom. Chop the parsley, because everyone loves fresh greens on their plate! Making the dressing: Mix the lemon juice and olive oil in a small bowl as if you were making a secret elixir. Season with salt and pepper to taste, because all magic needs a little bit of magic wand! Salad party: Toss the chickpeas, tomatoes, cucumber, red onion and parsley in a large bowl. Mix them up so they get to know each other well. Pour the dressing over it and mix again. This salad is now a real party face! Serving: You can serve it immediately, or you can let it rest for a while in the fridge to let the flavors meld. But don't leave it too long, lest they leave before the party! Timing: Preparation: 10 minutes (but don't rush, enjoy the process!) Assembly: 5 minutes (this is where the salad comes to life) Total: 15 minutes (a perfect pastime!)https://www.digistore24.com/redir/377301/BARABASLEVENTE

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Below I will show you how to make the French potato salad called "Salade de Pommes de Terre à la Française": Ingredients: 500 g of potatoes 1 red onion 1 handful of fresh parsley, chopped 1 tablespoon Dijon mustard 2 tablespoons of apple cider vinegar 3 tablespoons of olive oil Salt and pepper to taste Preparation: Cooking potatoes: Peel and cut the potatoes into larger pieces. Cook in boiling salted water for about 15 minutes until tender but not yet falling apart. Strain, then cool with cold water to stop the cooking process. Allow to cool completely. Preparation of onion and parsley: While the potatoes are cooling, peel and thinly slice the red onion. Chop the parsley. Preparation of dressing: Mix Dijon mustard, apple cider vinegar and olive oil in a bowl. Salt and pepper to taste. Assembling the salad: Place the cooled potato pieces in a large bowl. Add the red onion and parsley. Pour the dressing over it, then mix carefully so that the potato pieces do not break. Rest: Leave the salad to rest in the fridge for at least 1 hour so that the flavors blend well. Serving: Serve cold or at room temperature. This recipe is simple and quick to prepare, ideal as a side dish with grilled meats or as a light lunch.https://www.digistore24.com/redir/377301/BARABASLEVENTE

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[00:10-00:30] Welcome: "Welcome to my channel! Today we're going to make a classic French seafood stew called Bouillabaisse. It's a rich and flavorful dish made with various types of seafood." [00:30-01:00] Brief overview of the recipe and ingredients: "This recipe is simple but packed with delicious flavors. Let's see what we need." Presentation of Ingredients (1 minute) [01:00-01:30] List of ingredients: Show the ingredients arranged on a table. 1 large onion, chopped 2 leeks, chopped 2 tomatoes, chopped 4 cloves of garlic, minced 1 fennel bulb, sliced 2 tablespoons olive oil 1 teaspoon saffron 1 teaspoon thyme 1 bay leaf 1.5 liters fish stock 500g assorted fish (e.g., cod, snapper) 250g mussels 250g clams 250g shrimp Salt and pepper to taste Fresh parsley for garnish Preparation (10-12 minutes) [01:30-02:00] Sautéing vegetables: "First, heat the olive oil in a large pot. Add the chopped onion, leeks, garlic, and fennel. Sauté until the vegetables are soft." [02:00-03:00] Adding tomatoes and spices: "Add the chopped tomatoes, saffron, thyme, and bay leaf. Cook for a few minutes until the tomatoes are soft." [03:00-04:00] Adding fish stock: "Pour in the fish stock and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes." [04:00-05:00] Adding seafood: "Add the assorted fish pieces and let them cook for about 5 minutes. Then, add the mussels, clams, and shrimp. Cook until the shells open and the shrimp turn pink." [05:00-06:30] Seasoning: "Season with salt and pepper to taste. Stir gently to mix all the flavors." Serving and Closing (2-3 minutes) [06:30-07:30] Serving: "Serve the Bouillabaisse hot, garnished with fresh parsley. It pairs wonderfully with crusty bread or a side of rice." [07:30-08:00] Ending: "Thank you for cooking with me! If you enjoyed this video, please like and subscribe to my channel. Try this recipe and let me know how it turned out in the comments! Bon appétit!"https://www.digistore24.com/redir/377301/BARABASLEVENTE/https://www.plantbasedcookbook.com/ds/#aff=BARABASLEVENTE

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List of ingredients: Show the ingredients arranged on a table. 1 whole chicken, cut into pieces Salt and pepper 2 tablespoons of olive oil 150g bacon, diced 2 large carrots, sliced 1 large onion, finely chopped 4 cloves of garlic, chopped 250g mushrooms, sliced 500ml red wine (e.g. Burgundy) 500ml chicken soup 2 tablespoons of tomato paste 1 bay leaf 1 teaspoon of thyme Fresh parsley for garnish Preparation (10-12 minutes) [01:30-02:00] Preparing the chicken: "First, salt and pepper the chicken pieces." [02:00-03:00] Roasting chicken: "Heat olive oil in a large pan. Fry the chicken pieces until golden brown on all sides, then set aside." [03:00-04:00] Bacon and vegetables: "In the same pan, fry the bacon, then add the carrots and onions and cook for 5 minutes until soft. Then add the garlic and mushrooms and cook a few more minutes." [04:00-05:00] Return the chicken: "Return the chicken pieces to the pan and mix with the vegetables." [05:00-06:30] Adding liquids: "Pour in the red wine and chicken stock, then add the tomato paste, bay leaves and thyme. Mix well." [06:30-08:00] Slow cooking: "Cover the pan and cook on low heat for about 1-1.5 hours, until the chicken is completely tender and the flavors meld." [08:00-09:00] Thickening the sauce (optional): "If the sauce is too thin, mix some flour and butter in a separate bowl and add to the sauce to thicken it." Serving and Closing (2-3 minutes) [09:00-10:00] Serving: "Serve the Coq au Vin hot, garnished with fresh parsley. A fresh baguette or mashed potatoes goes well with it." [10:00-11:00] Ending: "Thanks for sticking with me! If you liked the video, don't forget to like and subscribe to the channel. Try this recipe and let me know how it went in the comments! Bon appétit!" This script details the process of making Coq au Vin and gives viewers enough time to follow the steps. I wish you good video making! https://www.digistore24.com/redir/377301/BARABASLEVENTE/https://www.plantbasedcookbook.com/ds/#aff=BARABASLEVENTE

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