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Veal in white sauce with mushrooms and 4 burgers for breakfast.

What Can £5 Buy You at Aldi in 2024? | Budget Shop! Imagine walking down the street in 2024 and finding a £5 note on the floor. What can £5 buy you in 2024? What can you do with it? Do you spend it on a quick meal? Or do you put it in savings? What if you wanted to use it to survive, and buy as much as you can from the supermarket as you possibly can? I took my £5 to Aldi to see exactly what I could get and how far we could stretch it. I had a few challenges I set myself along the way as well. Hopefully we could beat them all.

Chinese Takeout Lo Mein Secrets Revealed A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!

BASTURMA Trockenfleisch zu Hause Einfaches Rezept getrocknetes Fleisch Recipe for dried meat: 1 kg of fillet meat Mix 50 g of pepper, 50 g of sugar 100 grams of salt Dip the meat well in the spices Put something heavy and let it rest for 3 days Mix 50 grams of cold boiled water, 200 grams of garlic, 1 teaspoon of chili, 2 tablespoons of ketchup Add the garlic paste to the meat Let it stand for 3 days Remove the meat from the brine and roll in the hop-suneli spices Leave to dry for 1 week Good appetite! Friends, if you liked the recipe, share this video with your friends on social networks Rate the video! That's nice and important for channel development! 👍 WRITE A COMMENT or put a smiley face. I will be very glad for your support !! Subscribe to many recipes

You only need 2 meters of baking paper❗️ Secret pork neck recipe! Components: 2 kg pork neck (70 oz) marinade: 8 spoons of soy sauce 2 spoons of honey 2 teaspoons of sweet paprika 2 teaspoons of black pepper 2 teaspoons of mustard Thyme salad: Chinese cabbage radicchio chili flakes Lemon juice 1 tablespoon of olive oil 1 spoon of raw sugar So sauce: 125 g mayonnaise (½ cup) 1 tablespoon of chili paste Tortillas Bake: 180°C / 356°F 90 minutes on top/bottom heat

Components: 400 g peeled shrimps. 2 bay leaves 5-6 black peppercorns. 1 tablespoon of lemon juice. 1 onion. 200 g of cherry tomatoes. 500 ml of chicken stock. 300 g of spaghetti. 3 cloves of garlic. Olive oil. 20 g of butter. Mirodjija. So.

Cozy AF French Chicken Stew RECIPE (makes 4 portions) ▪3lb/1.5kg skin on chicken drumsticks (about 10) ▪1 bottle (750mL) dry red wine ▪150g/4pcs thick cut bacon ▪225g (~2c) Pearl onions or shallots ▪225g (3 med-large) carrots, large diced ▪1lb/450g crimini mushrooms (baby bellas), quartered ▪Olive oil ▪Salt ▪Water ▪25g (1 1/2T) tomato paste ▪25g (4-5 cloves)minced garlic ▪75g (1/3c) cognac ▪40g (1/3c) ap flour ▪300g full bodied chicken stock (or 300g (1 1/4c) water + 25g (1 1/2T) Better than Bouillon + 3 gelatin packets) ▪2 springs thyme ▪2 bay leaves Add drumsticks into ziplock bag and add 750mL of wine. Marinate in the fridge for 20-30 min. Remove chicken from wine and lay drumsticks out on a parchment lined sheet tray. Save the wine for later. Dry chicken on all sides well. Bake at 450F/230C for 20-30 min. To prep the rest of the ingredients, slice the bacon into lardons (rectangles). Cut off the pearl onion poles and peel. Cut carrots into large dice Clean and quarter the mushrooms Preheat dutch oven over medium heat. Add about 2T of olive oil followed by bacon. Stir and render bacon for 10-12 minutes, stirring often, until browned. Transfer to a paper towel lined plate, leaving as much bacon fat in the dutch oven as possible. Return pot to heat and add mushrooms and a pinch of salt. Stir and add about 2T of water if needed to release bacon fond. Stir and continue to cook for 5-6 min until they’ve softened and have begun taking on color. Add pearl onions, carrots, and a large pinch of salt. Stir and sweat until veggies have lost some moisture. Stir in tomato paste and garlic. When tomato paste has become a rusty color, deglaze with cognac, scraping up fond in the pot as you go. When cognac has evaporated, add flour. Stir and cook until pasty. Add reserved wine from chicken marinade. Add full bodied chicken stock. Once stirred in, add rendered bacon adn bring to a simmer. Add chicken back into the dutch oven with broth and veggies along with any resting juices, making sure to submerge meat as much as possible. Add herbs and top with a parchment lid. See video @8:17 to see how to make it Load dutch oven (with parchment lid) into a 350F/175C oven to braise for 40-50 minutes. Remove from oven to check chicken texture. It should be pull apart, but still a bit firm and not totally fall apart. Once it’s at that point, remove chicken from the pot and set aside. Heat cooking liquid and veggies over medium high and bring to a simmer to reduce for 10-15 minutes. Season to taste with salt. Finally, add chicken back into the reduced sauce once more and baste to reheat. Serve over egg noodles. EGG NOODLES ▪200g (5-6c) dried egg noodles ▪50g (1/4c) pasta water (reserved from cooking pasta) ▪100g (7T) cold butter Boil to package instructions, reserving about 1/2c pasta water. Drain, return pasta to pot with starchy water and cold butter. Stir and toss to emulsify butter with water and glaze noodles.

Garlic Bread 2 ways CLASSIC GARLIC BREAD HERBED GARLIC BUTTER ▪230g/2 sticks butter, grated ▪25g/8-10 cloves garlic, minced/pressed ▪25g or 1/2c parsley, rough chopped ▪1 sprig rosemary, leaves only ▪5-6 sprigs thyme, leaves only ▪3g or 2tsp dried oregano ▪3g or 1 1/3tsp black pepper ▪Pinch red chile flakes ▪3g or .5tsp salt ▪75g or 1/3c extra virgin olive oil ▪Coarsely grated parmesan Spread a generous amount of the garlic butter on each piece. Sprinkle with ground parmesan. Bake at 475F/245C for 10-15min until edges are crispy. Cut and garnish with an additional sprinkle ofl parm and olive oil -- PULL APART PARMESAN GARLIC KNOTS FRIED GARLIC BUTTER ▪50g/3Tbsp butter ▪15g or 1 1/4Tbsp olive oil ▪25g/8-10 cloves garlic, minced ▪3-4 sprigs thyme leaves ▪1 sprig rosemary leaves ▪20g or 1/3c parsley, chopped ▪3g or 2tsp dried oregano ▪Pinch chile flakes Add ingredients to small sauce pot and heat over medium high. Stir and cook for 60-90 seconds until butter is melted and garlic is fragrant. Allow to cool for a few minutes before combining with garlic knot dough. GARLIC KNOT DOUGH ▪180g 3/4c warm water ▪10g or 2.5tsp instant yeast ▪15g or 1.25tsp olive oil ▪5g or 1.25tsp sugar ▪280g or 2.75c bread flour ▪9g 1 1/3tsp salt Add ingredients to a mixer with dough hook attachment. Mix on high for about 6min. Dough should be well combined and clearing the bowl. Cover dough and allow to sit at room temp for 60min. Flip onto floured work surface and degas dough. Cut dough into 12 even pieces (no need to be exact). Roll, shape, and knot as shown in video @5:30. Place in a bowl and flour lightly to prevent sticking. TO FINISH AND BAKE KNOTS ▪Coarsely grated parmesan ▪Garlic butter (whole cloves, crushed/cracked & cooked in butter over med-high for 60-90 seconds) Add garlic butter to dough knots along with a handful of parm. Toss to combine. Place in a single layer in an oiled/sprayed 8”x8” (20x20cm) metal pan. Sprinkle top with parm. Cover and proof for 20-30min. Bake at 450F/230C for 12-15mins until golden. Brush top with with garlic butter.

This meat has impressed my guests so much that they always ask to cook it This pork dish looks very impressive on the festive table. When I know I'm going to have guests over, I always use this recipe for Oven Stuffed Pork. The advantage of this recipe is that you cook the meat and potatoes on the same baking sheet. This dish is so popular with guests that they ask me to cook it for their visit. Give it a try! Cook with love! Cook with pleasure! Ingredients and preparation: 1.4 kg of pork leg 70 ml of vegetable oil 2 teaspoons of soy sauce 1 teaspoon of lemon juice 2 teaspoons whole grain mustard 1 teaspoon of honey 3 cloves of garlic 1 teaspoon paprika 1 teaspoon of oregano 1-1.5 teaspoons of salt Black pepper 3-5 peppers 200 g of mozzarella or other cheese parsley kitchen string 700-800 g of potatoes 2 onions 3-4 cloves of garlic So pepper oregano plant oil Bake for 40 minutes at 200C, top/bottom heat plus circulating air After 40 minutes, remove the foil Brush the meat with the remaining marinade Bake for another 15-20 minutes at 200C, top/bottom heat + circulating air Such meat looks very nice on the festive table Thanks for watching and have a nice day!

Blood sugar drops immediately! This liver recipe is a real treasure! Blood sugar drops immediately! This liver recipe is a real treasure! Few people cook liver like this! You will love this delicious and quick recipe! Some people do not cook the liver because it becomes hard. But in this video recipe, I will show you how to tenderize any liver. I learned this method of roasting liver from a chef in China. Try this recipe, you will love it. Cook with love! Preparation and ingredients: 500 g of chicken liver 70 ml of milk Leave it on for 20 minutes 3 eggs 1 bulb vegetable fat 3 cloves of garlic 1 carrot cook until done Onion Parcels 6 tablespoons of oatmeal salt, black pepper, paprika 3 eggs vegetable fat 30 grams of cheese Bake covered for 20 minutes 250 grams of yogurt dill 1/2 lemon So Pleasant!

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Don't cook chicken wings until you see this grandma's recipe! Simplest recipe Regards to all! They enjoy watching! I will show the recipe in great detail as my grandmother taught me. I love home cooking. It's much better than restaurant food. Recipe and ingredients: 1.5 kg of potatoes. where are you from? I really love greetings from other countries! Send everyone your greetings and good mood! So. black pepper. sweet peppers. Vegetable fat. mix well. Bake for 40-45 minutes at 200 °C in air mode from above and below. 1 kg of chicken wings. So. black pepper. a little vegetable oil. sweet peppers. dry garlic. mix well. a little vegetable oil. baked golden brown. 1 onion. a little vegetable oil. baked golden brown. Mushrooms. So. Pertushka. 1 glass of cream. 3 eggs. So. mix well. Cover and cook on low heat for 20-30 minutes it turned out very nice! You will see a lot of chicken dishes on my channel. I will show you how to cook chicken breasts, chicken recipes, tuscan chicken, chicken breast fritter recipes, canned chicken recipes, chicken noodle soup recipe, how to cook chicken Recipe for chicken cutlets Recipes for chicken fillet Chicken breast recipes what to cook with chicken breast how to cook chicken rolls how to cook chicken Chicken leg dishes how to cook chicken Chicken leg dishes how to cook chicken cutlets what to cook with chicken how to cook chicken legs Cook the chicken breast how to cook chicken cutlets Chicken dishes What can you cook from chicken meat? what to cook with chicken Chicken recipe step by step. Recipe for chicken with cheese Recipes for chicken fillet Whole Chicken Recipe Recipes for chicken Chicken noodle recipe Chicken Chicken Recipe Recipe for a whole chicken in the oven Step by step chicken recipe photo. Recipes for smoked chicken Recipe for chicken with potatoes + in the oven Thank you for your comments, likes and subscriptions! it is very tasty! All set! a wonderful dinner or lunch. I really want to try it. Pleasant! Thank you for your comments, likes and subscriptions!

I learned this secret in a restaurant! Juicy chicken in just a few minutes Components: oil: 20 ml butter: 25 g garlic: 20 g whole chicken: 1 pc salt: 10 g black pepper: 7 g red onion: 2 pcs OVER MEDIUM FIRE: 1 H Herbs of Provence: 5 g balsamic sauce: 5 g Dough: parsley: 10 g soy sauce: 40 ml mustard: 20 g tomato paste: 25 g honey: 30 g salt: 8 g sweet pepper: 6 g

RIP Nachos. Chilaquiles Named Best Way To Eat Chips (by me) -- RECIPE - makes 4 portions -- CHILE SAUCE ▪75g or 12-14 guajillo chiles (stem and seeds removed) ▪200g or (2 large roma) fresh tomatoes, chopped ▪10g or 1 large clove garlic ▪75g or 1/2c onion, chopped ▪15g or 1Tbsp cider vinegar ▪15g sugar or 1Tbsp + 1tsp ▪6-8g or 1-1.5tsp salt Add chiles, tomato, and garlic to a medium sauce pot and cover with water. I use about 1.5L/qt for my 3qt pan. Bring mixture to a boil over high heat. After mix is at a boil, stir and press chiles to submerge, cover pot, and allow to soften off heat for 15 minutes. Add softened chiles and tomatoes into a blender along with 300-350g/mL of cooling liquid. Blend on high until very smooth. Drop the pan you used for the chiles back over medium heat with a squeeze of olive oil, onion, and a large pinch of salt. Cook onion until softened. Add the chile puree along with cider vinegar, sugar, and salt. Stir and cook for 15-20 minutes, stirring occasionally, until reduced by about 50%. Taste for seasoning and adjust with salt, sugar, or vin if needed. -- CHIPS ▪12oz or 350g fresh thick corn tortillas (i use el milagro brand) ▪High smokepoint neutral oil (like canola or vegetable) Stack tortillas and cut into 8 triangles. Heat oil in large pot over medium with about 2qt/L high smokepoint neutral oil (making sure oil comes no more than halfway up pot) and heat to 350F/190C. Drop cut tortillas in the oil (in 2 batches), using a spider or long spoon to move around and ensure chips don’t stick together. Fry for about 3.5 minutes until crisp and golden. Transfer chips to a paper towel lined bowl and salt well while warm. Transfer to a wire rack to keep crisp. Fry second half of tortillas. Drain and salt, then transfer to wire rack. -- LIME CREMA ▪100g or 1/2c sour cream ▪175g or 3/4c heavy cream ▪20-25g or 1 1/2Tbsp fresh lime juice (Juice of 1 medium lime) ▪Zest of 1/2 lime Chop lime zest well then mix together all ingredients. PUTTING IT TOGETHER Tortilla chips (fresh fried preferred, recipe above) Chiaquiles chile sauce (recipe above) Oaxaca (part skim Mexican melting cheese), shredded (sub chihuahua or even mozzarella as a last resort) Egg (1 per portion) Avocado Cilantro Lime crema (recipe above) Preheat overn to 450F/230C. In a saute pan over high heat, add a big handful of chips (or ¼ of the batch if you friend your own), followed by 6-8oz of chile sauce. Toss to coat the chips. Add a big pinch of cheese. Toss to incorporate slightly then top with another big pinch of cheese on top. Place pan in oven to melt cheese for about 90 seconds. In another saute pan over medium, add a squeeze of oil, egg, and pinch of salt and cook until egg white is fully set on the bottom. Add egg pan to the oven to set the top of the egg for about a minute. Add melty saucey chips to a bowl and top with egg. Garnish with avocado slices, lime crema, and cilantro.

1 Dough 3 Baguettes - Easiest Possible to Pro Level RECIPES: GOOD: ▪225g (1c) warm water (90F/32C) ▪8g (2t) instant yeast ▪9g (2t) salt ▪350g (2 1/2c) bread flour Combine water, yeast, salt and flour. Stir to combine then switch to a soaking wet hand and squeeze to continue mixing until dough is no longer shaggy. Dust with flour and knead for 2 minutes to build strength. It’s ready when you can tug a piece of the dough without it ripping. Cut into 2 equal pieces, flatten each into an oval then roll and shape and roll as shown @1:20. Place both shaped doughs onto the bottom of a parchment lined baking sheet, cover with a foil pan (approx 17”x12”x4” / 43cm x 32cm x10cm) and let rise at room temp for 40-60min. Spray baguettes with water, cover with foil pan again and bake for 25 minutes in a preheated 465F/240C oven, removing the lid after 14min. BETTER: DOUGH ▪225g (1c) water (90F/32C) ▪350g (2 1/2c) bread flour ▪9g (2t) salt YEAST MIXTURE ▪30g (2T) water (90F/32C) ▪8g (2t) instant yeast Combine 225g water & flour with a spoon then switch to a soaking wet hand to continue mixing until the dough is a solid clod. Sprinkle the salt on top of the dough while you mix your yeast. Cover & allow to sit at room temperature for 20 min. Stir together yeast with 30g water. Allow to sit at room temperature for 20 minutes then add this yeast mixture to the salted dough & squeeze with a wet hand to combine. Cover with lid. Let sit for 30 mins. Perform strength building fold as shown @5:40. Cover & ferment for 30 more mins. Perform a 2nd strength building fold. Cover once more & ferment at room temp for 1 hour. Transfer to floured work surface. Flatten with your hands & cut into 2 even pieces. Preshape each piece as shown in video @6:39. Cover the shaped dough balls & rest at room temp for 15 mins. Shape baguettes as shown @7:05. Place both shaped doughs onto the bottom of a parchment lined baking sheet (or any flat surface), cover with a foil pan (approx 16”x12”x3” / 406mmx 318mm x 82mm) and let rise at room temp for 45-70min. Transfer the baguettes (with parchment) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 25 minutes at 465F/240C, removing the lid halfway through. BEST POOLISH ▪150g (2/3c) room temperature water ▪Pinch of instant yeast ▪150g (1c) bread flour Stir together water, yeast, & flour. Cover and ferment at room temperature for 12-24 hours. DOUGH ▪Ripe poolish (recipe above) ▪240g (1c) water (90F/32C) ▪3g (3/4t) instant yeast ▪400g (2 3/4c) bread flour ▪11g (2 1/4t) salt 10g (2.5t) diastatic malt powder Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my kitchenaid) and mix for another 6 minutes. Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform a strength building fold. Cover, rest for 30 minutes. Do another strength building fold. Cover, rest for a final 60 minutes. Transfer dough to a floured surface & divide into 4 equal pieces (about 230g each). Preshape each piece as shown @11:15. Cover with a towel & rest for 15 minutes. Shape as shown @7:05 (process is the same as “better” baguette shaping). Proof in a floured couche, cover, & proof shaped loaves for 45-60 minutes. Score with a bread lame and bake in a preheated, semolina dusted challenger bread pan. Bake 465F/240C covered for 12 mins. Remove lid & bake for 12-15 more mins until crusty & golden brown.

The Best Chicken & Rice Meal (Bulking Meal)

This is the only meat recipe you'll ever need! Components: cabbage: 1 pc oil: 30 ml pork neck: 1.3 kg black pepper: 5 g salt: 10 g tomatoes: 2 pcs cheese: 120 g Dough: onion: 1 pc sweet pepper: 20 g carbonated water: 100 ml

Soy Sauce Chicken Wings | Quick, Easy And Flavorful Chicken Wings Recipe —-Ingredients(4 servings)— 24 oz/680 g chicken wings 4 tbsp soy sauce 4 tsp sugar 1/2 tsp black pepper

Perfectly Juicy❗ Pork Chop Recipe for Beginners💯👌 The Best Pork Chop Recipe You'll Ever Taste. List of Ingredients: Pork chop Garlic Black pepper Calamansi juice Sugar Soy sauce Ketchup Sauce: Vinegar Sugar Salt Chili Pepper Onion

Best Tender Juicy Duck Recipe Duck legs and breast are pan seared separate and baked for delicious results. Braised Duck legs with a crisp skin and moist juicy Duck breast cooked to perfection. Topped with a smooth glace to enhance your dinning experience

Authentic and tasty Filipino Chicken Adobo ♡Ingredients ♡ ● chicken thighs and drumsticks ● 1/2 cup soya sauce ● 1/3 cup white vinegar ● 1 tbsp peppercorn ● 2 bayleaf ● 1 tbsp garlic ● 1 tbsp brown sugar ● oil ● chopped onions ● garlic ● hot water

The CHEAPEST Meal Plan to Lose Fat (HEALTHY & EASY) Looking for cheap meal prep on a budget? This is the world’s cheapest healthy meal plan for fat loss, coming up to just over $5/day. There are 4 cheap, healthy meals in total. Each contains a minimum of 20 grams of protein, with the whole fat loss meal plan containing around 2,000 calories and over 150 grams of protein. I’ll show you what to buy, where to buy it, and how to prep these easy, high protein meal plans for fat loss.

5 Healthy EGG Breakfast Meals | SHREDDED + MUSCLE Join Chris Heria has he shows us 5 meals you can try at home to keep a clean and healthy eating while burning fat.

PINEAPPLE DETOX & WEIGHT LOSS JUICE RECIPE + BENEFITS | I LOST 30 LBS IN 3 WEEKS!! In todays video, I’m breaking down the step by step recipe for the most popular “Weight loss-detox drink” Ingredients: 1 large cucumber 1 large pineapple 3” ginger 4 cups, pineapple tea

What I ate to lose 42 lbs - high protein meals + easy snacks This is what I ate to lose more than 40 lbs! I’m showing you some of my favorite high-protein healthy meals and snacks that I used to lose weight - these are really simple and easy to make, so they won’t take a lot of time. This is all gluten + dairy free, and I will show you vegan options for the 2 things that aren’t vegan. Everything else is plant-based!