Hello APRIL🌼| inTHEmiddle of Crowd pleaser Recipes | Finishing the Chicken Coop | Simple Life in SVK скачать в хорошем качестве

Hello APRIL🌼| inTHEmiddle of Crowd pleaser Recipes | Finishing the Chicken Coop | Simple Life in SVK

Hello everybody, thanx you stopped by!🤗 For subtitles please click the CC button and choose your language. In this video we are going to cook some crowd pleaser recipes that are perfect to prepare ahead. We will make ham and cheese rolls which are a big kids favourite. We will prepare a very traditional cabbge soup whicg is perfect to feed a big family and a spinach roulade that represents spring the best ways. It´s colorful and delicious at the same time. There are some celebrations around the corner, so we will pack little gifts to children and we will go shopping too. I hope you join me and watch until the end and find some inspiration or motivation in the video. Let´s be friends:   / bri_inthemiddle   Recipes in this video: Ham & Cheese Rolls: 500 g flour (00 fine grind) 300 ml warm milk 1 TSP sugar (activating the yeast) 70 ml oil 2 TSP salt 40 g fresh yeast Filling: sliced cheese, salami, ham Topping: 1 egg, sesame seeds, cumin seeds or cheese Instructions: Activate the yeast with the milk and sugar. Put the flour, salt, oil and the activated yeast mixture in a bowl and mix it until you get a nice non sticky dough. Let it double it´s size, which takes about 1 hour. Separate the dough in to 4 equal parts. Roll out each part in to a circle and cut it in 8 triangle pieces like a pizza. On each triangle put a piece of cheese and ham or salami. Roll it up and place on a baking sheet. Give the rolls a little eggwash and top them with sesame seeds or cumin seeds according to your liking. You can use cheese too. Bake them for about 20 minutes on 200 °C. Bon apetit. 🥰 Cabbage Soup: 1 smoked knee 1 kg fermented cabbage 10 pc of dried plums smoked sausage dried mushrooms red wine salt, vegeta, whole black pepper, bay leaves Roux - flour, oil and paprika Cook the smoked meat in water with bay leaves and black pepper for about 1-2 hours, depending on the size of the meat. Don´t add salt, because the meat is salty. While cooking soak the dried mushrooms in a cup of red wine. When the meat is done, let it cool a bit. Meanwhile put the cabbage, mushroom and the wine in the water from the meat and cook it for about 45 minutes. When the meat cooled down a bit, cut it in to pieces and put them back in the soup. Make a roux from flour, oil and paprika. Mix with the soup the roux : paprika, flour, oil. Add the roux, the sausage and the plums at the same time by the ending of the cooking and cook 10 more minutes. The sausage will color the soup a bit more to a red color and the plums will give it a nice sweet touch. Taste the soup and add salt and vegeta according your taste. Serve with bread and a little sour cream on top. Bon apetit! 🤩 Spinach roulade: Base: 100 g blanched spinach 3 eggs 3 TBSP flour 1 garlic salt Filling: 300 g cheese spread 3 TBSP sour cream salt, black pepper, herbs optional 1 red pepper diced 100 g grated cheese Blanch the spinach in boiling water. Separate the egg yolks from the whites. Mix the egg yolks with 1 garlic and the spinach. Make a dough base with a mixer, add the flour. Beat the eggwhites and add it to the base mixture. Spread it on a baking sheet and bake for 10-15 minutes on 180°C. Roll up the base in a kitchen towel and let it cool rolled up. This way when you roll it up with the filling the base wont crack or tear. Meanwhile mix the ingredients for the filling. Spread out the base and put on the filling. Add some ham on top and roll up the base very gently and tightly. Cover in foil tightly and let it rest in a fridge for 3-5 hour. Best overnight. Enjoy! 🥰 #dailylife #april #spring #busymomvlog #groceryshopping #groceryshoppingslovakia #chickencoop #gettingthingsdone #food #simplerecipe #simpleliving Music: Youtube Audio Library