Oh dear! Let's make this a cosy Sunday! At least this was our initial plan and then things
changed. Let me have a sip of tea first. Sorry about that. Now we actually booked tickets
for a pumpkin patch and a pumpkin maze and then our car broke down. So right now it's
just me here at home. Jörg had to leave the house to change cars. He will be joining me
later and I can't wait to be honest. So what we will do now is we will just be focusing
on trying out new recipes because we think this is just part of autumn and getting all
cosy, trying out new recipes and I will just start and hope that's fine. And yeah, I think
it will be nice anyway. And we chose two recipes to try today. And the first one is from the
book 'How to cook the Victorian Way with Mrs Crocombe'. And in case you don't know yet,
I'm a huge fan of Mrs Crocombe. I always watch the English Heritage videos where she cooks.
They are amazing. And we chose the dish 'Almond and potato pudding' and I think it sounds
amazing. Not too difficult to make so I'm excited for this. And I will never forget
that we actually met Mrs Crocombe at Audley End. It was so unexpected and I'm I'm a huge
fan girl. I think you could call me that. It would be amazing to cook with her at the
Audley End kitchen, don't you think? Okay, what does it say? 115 grams of butter.
Okay.
Let's put the two zero.
Here we go. 285 ml of milk. These are ground almonds and you need 150 grams. Five eggs.
Ground nutmeg. The zest and juice of one lemon. And some mashed potatoes and that was actually
the first thing we we cooked this morning once we got out of bed because then it had
enough time to cool down. Right, I don't need the entire egg but just the egg yolks. I just
put milk, the butter and the ground almonds into a saucepan. And now I need to add the
lemon zest and lemon juice.
I removed the mixture from the heat and will add the mash now.
Then the
egg yolks,
pinch of salt,
some ground nutmeg. And now I have to mix this very well.
I'm currently preheating the oven. You can probably hear it. And I'm not sure which mould
or tin to use but we got this beautiful it's actually it's a cake tin and we got that last
year and we used it for a Christmas cake and the pattern looks so beautiful and I think
this would be perfect for pudding.
This has to go into the oven for an hour at a 180 degrees Celsius but it seems fairly
long so I I keep an eye on that. Now let's get the pudding out of the oven.
Well, at least it smells delicious. I just hope it tastes as good as it smells but I'm
pretty sure it does. And the other one.
Hello! Oh that smells good. Oh my gosh. I'm so glad. Oh that looks really good. Hello.
I'm so glad you're back. Hello. You, you know have, oh you know what? Yeah, I've changed
the cars now. You, you have lipstick. You need to use your your microphone.
I've got him back. Yeah. I felt so lonely. Yeah, took me took me one and a half hours
- yeah - to get a new car. Yeah. Or a different car. Yeah like um, how would you call it?
Like in an in-between car. Replacement car. A replacement car, yeah. Yeah. But um, it
smells divine, doesn't it? Hmm. It smells good. Yeah. It smells like cake. Yeah. So
what I did is because it was a little bit too much - hmm - I used the second mould.
Oh see. You still have lipstick. So we've got two potato and almond cakes now. Yeah,
it's called pudding. Pudding. And we can do the the other dish together. Yeah. So what
do you think about um, let's make it a cosy Sunday? It is a cosy Sunday now. Cosiness
starts now. Now, yeah. After all the mishap. I know. Things happen. Yeah. That's life.
Yeah. At least at least nothing I mean worse happened. It's just an, in inverted commas
a car. A car, you can always replace a car. Right? Hmm. Okay. Let's do this. I'm sure
you are hungry. Oh yeah. Oh my goodness. Done.
Yes because the recipe says it should be it should actually be served warm, right? Hot.
But um, it needs to have some lemon around to be to look more beautiful. It's a little
bit too small for the plate.
Um, yes.
I have a bad feeling about this.
Voilà. Almond and potato pudding à la Mrs Crocombe. Looks really nice. It does. We have
to demolish this one.
It's quite soft. Hmm.
It lacks, it lacks something.
But the funny thing is, it says a pinch of salt and that's it. It's very very good but
it lacks - it said nutmeg. Yeah, it has nutmeg in it. I can taste a bit, maybe a bit more.
Oh my goodness, I have hair in my mouth. Um, to me if I would do it again I would use more
salt and pepper. Maybe yeah. But other than that it's very good. So what will you be making
now? We will make, how is it called? This is called - 'Roasted pepper and tomato tarts'.
Yeah. But we will just make one tart. Yeah, one big tart. One big tart. Because it says
six small tarts but I think one big tart is good. Yeah. And this is I think this is very
good because it's it sounds healthy. Yeah. It is. There's no meat in it. No, just vegetables
and very autumnal I think. Yeah. It looks colourful. Yeah. I like it yeah. At least
I like the picture. So, do you think it's a lot of work? I don't know. Oh and we should
mention. Now this recipe, we have the the Country Living on subscription, the Country
Living magazine and there are always such wonderful recipes in it and sometimes we try
them. Yeah. Now, let's try this one. Come one. Yes. Now the first thing I have to do
is prepare the pastry. And we we have gluten-free puff pastry. And because we're preparing one
big tart, I have to roll out the pastry. Yes. Jörg? Yeah? Whenever I hear tart, I always
have to think of Bridget Jones. What was it? Vicars. Vicars and tarts. Vicars and tarts.
I think we have to watch it again. Seems unnatural, wrong even, for 60 year olds to dress up as
prostitutes and priests on a Sunday afternoon.
Oh holy Jesus.
Bridget. Where are all the other tarts and vicars? Didn't tell you either? No, didn't
spend as much as Bernard, thank God.
That looks good to me. It's the right size.
This is how it looks and now it has to be prebaked in the oven. What you do now is,
you just arrange the peppers in a tray, add the shallots. And without peeling them, right?
Without peeling them. And we're using three shallots. I think that depends on the taste.
The recipe also says that you should put garlic to it - yeah - but because Kirsten doesn't
like garlic, I'm leaving it. Yeah. Now, I'm adding some rosemary. I always prefer fresh
rosemary instead of let's say ready-made one. Dried, yeah.
Yeah, I agree.
And that now goes into the oven for 45 minutes. Now, I'm simply cutting the tomatoes into
halves.
And then put them into the oven for half an hour.
And as you can see there are some some leaves on top of the tarts as a garnish and this
is what Jörg wants to do now. I will do a Jörg style decoration now. Because we have
some leftover pastry, puff pastry. Yeah.
Now you can get all artistic. So what I need now is a big bowl like this one which I won't
put on my hand. Um, capers and feta. Oh the combination of capers and feta sounds very
good. Yes. So I'm gonna crumble the feta. Now look.
The skin comes off the shallots.
I I have the impression that you're hungry. Your mouth is watering. Yes. Some chilli flakes.
Some olive oil. Yes. It's very healthy olive oil. That looks very good actually.
We sometimes uh, had that at home. Yes . Anti-pasti. Yes, anti pasta - which is very Italian. Yeah,
exactly. That is, it's very Italian. It is Italian. Yes. That's why I said, very Italian.
Yeah. Last weekend we watched 'The Importance of Being Earnest'. I don't know how many times
we've watched it. Five. Five times. It never gets old though. It's really good. And what
I noticed straight away Rupert Everett who I really love as an actor and I love his his
voice by the way so he's playing Algernon Moncrieff. Yeah. Moncrieff.
Always hungry, always eating. Yeah. So it's a, it's me. Yeah. I just said - so call me
Algernon. Algie. Okay, from now on. No, honestly I said that's you Jörg. Yeah. Oh you can
sit there I'm eating muffins when we're in this horrible trouble I can't make out. Seems
to me to be perfectly heartless. I can hardly eat muffins in an agitated manner, can I?
I say it's perfectly heartless you're eating muffins at all under the circumstances. When
I'm in trouble eating is my only consolation. Indeed when I'm in really great trouble as
anyone who knows me intimately will tell you, I refuse everything except food and drink.
And now I will put the mixture on to that pastry. Unfortunately the pastry shrank a
bit so it's not it's more of bread now - yeah - a flat bread but yeah - that's so that's
so odd because - yes - I don't think that ever happened. No but it happens so. We we
bought the the tin, we brought it brought it from Germany uh, when we visited last time.
I don't know if that's the reason but so strange. Some peppers. But these weren't in the oven?
No, these weren't in the oven. They are fresh. Just a sprinkle of colour. And now your beautiful
artistic work. Garnish with some leaves. That looks very nice Jörg.
And now my 'Pizza Speziale' because it's not a tart anymore goes back into the oven for
20 to 30 minutes and then it's done. Yes.
Now, let's see. That's really good. You know what I really like? The taste of caper, I
really like capers. That's good. Hmm.
Let's get cosy.
I was going to laugh because I thought it
it didn't work.
This was delicious. Yes, I agree. It really was. And we hope you found some inspiration
for autumn and maybe you want to try the recipes. We will try to put them in the info box below
the video. I hope the description isn't too long. Otherwise just improvise. Yeah, that's
true. That's true. Anyway. We hope you liked it and as always, we'll see you again next
week. A very cosy Sunday after all So see you soon. Bye. Take care. Bye. Bye bye.