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Big thank you to Anthony, Cassie, Lizzi, Stephanie and Gustavo for their amazing videos!
The artist today is Iryna Maksymova from the Ukraine.
You can follow her here on Instagram:
And here is a great interview she did:
Poem by Ricardo Miro that Stephanie talked about:
In Spanish:
In English:
Where I get my earrings with a little discount code!
Recipes:
Pupusa:
I followed this video as well by @Sol Cocina y más to learn how to shape them!
Hojaldras:
Banana Rain Fritters recipe by @Bete com carinho
Lizzi’s Gradmas Tiddly Oggies:
225g plain flour
100g butter
salt
water
marmite (can use Vegemite)
(optional) British cheddar – the stronger the better
(you can also use leftover or store bought pastry and then you wouldn’t need the flour, butter or salt)
Pastry:
-Add flour to a bowl, dice and add the butter and rub it in with your fingertips until it looks like fine breadcrumbs. Add in a pinch of salt and 2-3 tablespoons of water and mould it into a firm dough. Knead the dough for a couple of minutes on a floured surface, wrap in cling film and leave in the fridge for an hour (or more, but at least an hour) You can also use store-bought or leftover pastry.
-Preheat your oven to 180C
-Roll out the pastry into roughly a rectangle about 0.5cm thick and cut into strips about 1cm wide and up to 15cm long
-Spread the marmite/jam/etc along the strips and roll up so it resembles a tiny cinnamon roll.
-Place on baking tray spaced apart a little, they wont grow much but may expand slightly.
-If your adding cheese id grate it now in advance
-Pop the tiddly oggies in the oven for 10-12 minutes or until the pastry is golden brown
Casandra’s Dad’s Potato Pie:
FILLING
Minced meat – 500 grams
Eggs – 4
Onions – 2
Green onions – 2
Red bell pepper – 1
Raisins – 1 handful
White wine – 1 cc glass
Pitted olive – 1 handful
Garlic – 3 cloves
Olive oil
Salt, Pepper, Cumin , Paprika, Chilli Flakes
Mashed potatoes:
Potatoes – 7
Milk – 200 cc
Butter – 50 grs
Yolks – 2
Salt, Pepper, Nutmeg
STEP BY STEP
Hydrate the raisins in white wine for a few hours and put aside. Boil the eggs, peel them and put them aside.
In a frying pan, sauté the well chopped vegetables in olive oil (the garlic together with the green onion, onions and bell pepper). When they are tender, put the meat in the same pan and Cook for a few minutes and add oil if necessary. Add your spices and let it absorbs the flavors. Reserve.
In a bowl mix the hydrated raisins, the chopped hard-boiled eggs and the chopped olives with the filling and let it cool.
For the puree, boil the peeled potatoes in water and salt, mash them together with the butter, milk and egg yolks, add salt, pepper and nutmeg.
Place one thick layer of the potatoes in a greased baking dish, then the filling and then the final layer of potatoes. sprinkle a little of white sugar on top and bake until it’s golden.
Chapter:
00:00 Intro
00:18 Artist Iryna Maksymova
01:04 Making Salvadorian Pupusas
02:42 Eating Pupusas
04:42 Making English Tiddly Oggies
06:12 Eating Tiddly Oggies
08:22 Better Help Sponsor
09:30 Panamanian Hojaldras
11:48 Eating Hojaldras
13:41 Brazilian Bolinho de Chuva com Banana
15:51 Eating Banana Bolinho de Chuva com Banana
18:21 Argentinian Pastel de Papa
20:42 Eating Pastel de Papa
23:00 Next Episode Call Out
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Here are Some Links for things you see often in my videos!
A VERY similar Glass Pot to the one I have:
My little red blender:
Bamboo Cutting Board:
Colorful Ceramic Bowls:
Mini Whisk That Is the Best Whisk:
Silicone Brush:
Small Silicone Spatulas that I Love:
Wooden Spoons:
My Favorite Board Games Right Now
Dominion:
Ticket to Ride:
Carcassonne:
7 Wonders:
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
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