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• 
  @___25338 күн бұрын

  Amelia, please tell me what was your favorite and most exciting travel destination?!(except Portugal and Madeira because I was there) thx. 💋

• 
  @DrunkPhotography9 күн бұрын

  Lisbon one for me!

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  @jameskeegan6419 күн бұрын

  what size is the cataplana pot you used?

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  @loug.664412 күн бұрын

  Obrigado!!! Great Video!

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  @jennabonnichsen20 күн бұрын

  I request coxinha and pao de deus gluten free. Also it would be cool if you did cooking retreats. 🎉❤

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  @PalCabral26 күн бұрын

  ❤ Today is 18 June 2024 and Portugal is going to play their first game in the Euro 2024 against Czechia. I am Norwegian but I have married Portugal and to celebrate the Portugal national team I an cooking Bifanas tonight, the Lisboa way. Thanks for your recipe tips! Btw, must ask, your accent, is it Danish? Obrigado e até proxima! /Pål

• 
  @Jessica-zt7oh2 ай бұрын

  Hi! We just came back from Portugal visiting Lisbon, Fatima, Cascais and Porto. We brought Portugal to Manila by preparing a Portuguese feast on Mother’s Day last Sunday. I followed your Bifanhas Porto recipe and my bifanhas were a huge hit. I also bought an assado de chourico pot and served 3 kinds of chouricos I bought them from Aperola do Bolhao. Obrigada!!!

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  @ManieElias2 ай бұрын

  Am from Madeira and live in Canada, awesome, que delícia ❤❤❤❤❤

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  @krisztianpapp11502 ай бұрын

  I was looking for the recepie from the north. Thank you! You are the best.

• 
  @entrophyentrophy95622 ай бұрын

  I agree. She’s amazing in cooking ❤😊

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  @entrophyentrophy95622 ай бұрын

  This recipe is fabulous! Who would have thought it was keto!?! Thanks for sharing ❤😊

• 
  @margaretlima90982 ай бұрын

  Bifanas from Lisboa and AÇORES!🇵🇹

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  @acaciomadeira51472 ай бұрын

  Sorry to say but nothing worse than seing people that have no clue how to cook trying to give lessons to others you just teach bad havits and you dont use parmiagiano you use pecorino romano . U also dont heat your fry pan start with cold fry pan and dont add oil the fat will render. Also hou need pasta water more often than you dont. Allso thats original using whole eggs but modern version u use just egg yolk its richer. Also it has lots of fresh cracked pepper very important. Very simple dish but you really fu*cked it up . You can hire me for guidance and teach hou how to cook properley so you dont make basic cooking mistakes and you can learn proper cooking techniques being home cooked food and profesiknal cooked food big differance, wont charge you much iether haga

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  @acaciomadeira51472 ай бұрын

  U dont use pancetta only if you cant find guanciale

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  @acaciomadeira51472 ай бұрын

  You eed to burn the onion on a gas stove to give the proper flavour

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  @acaciomadeira51472 ай бұрын

  You need full fat greek yoguort not just amy greek yogourt , it gives a richness that reduced fat will never give you this is very important, dong use apple cider vinegar in tatziki use lemon juice and lemon zest to give it acid to tatzike which is same as the vinegar but lemon juice. Usually served with chopped dill lots. Mint with tzazkiki served with lamb would be good or both

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  @acaciomadeira51472 ай бұрын

  You need. To boil the Marinade for a at least 1 minute to kill the bacteria from pork and I suggest reduce the wine marinade in half to cook out the alcohol it's called a reduction sauce all your left is with flavour of the marinade

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  @acaciomadeira51472 ай бұрын

  Im Imagining that's pork loin why would you boil a meat that meant to be fried or baked why would you Boil it it's going to come out extremely rubbery and tough you have weird cooking methods. Also I'm 98% sure you need to tenderize the pork loin with a mallet to tenderize and puncture the meat and for the marinade to Penetrate the meat for at least overnight to marinade then payed dry before frying so it frys and doesn't boil

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  @acaciomadeira51472 ай бұрын

  Why you use salt for Marinade just draws out meat juice then when you marinade it, it will be a dry piece of meat never add salt to meat until just ready to cook it. From a proffesioal chef . Giving you cooking lessons

• 
  @elizabetharruda28503 ай бұрын

  They both look so delicious 😋

• 
  @Jessica-zt7oh3 ай бұрын

  Yum!!! We will try both when we go to Lisbon and Porto next month!!

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  @BethyKable5 ай бұрын

  Looks great! She’s referring to 180 degrees Celsius but that transfers to 350 degrees Fahrenheit baking time.

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  @Anton6615 ай бұрын

  Muito bem I love it

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  @Anton6615 ай бұрын

  I love it. I’m from Goa and we have somthing similar like this but I guess that comes from the Portuguese being there too. Yum

• 
  @allanmorse59576 ай бұрын

  Porto!!!

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  @SweetnSourqt36 ай бұрын

  Loved your creativity, Amelie! Next video I’m going to watch is how to make a coconut rice pudding! 🤤

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  @evapeto24436 ай бұрын

  Yeaaah! Soooo happy that Amelia returned to cooking vlogs!!! <3 I woud like to mention that the way Joen compliments Amelia and supports her with his words is so true and honest and I think the greatest way of assuring her of his delicatee love :) By the way I love the "everyday vlog" style you added to this episode ;)

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  @pathua76926 ай бұрын

  Six pack in the fridge and dad bod on the couch hahahahaha fantastic! Always enjoy your cooking videos❤

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  @dianegrust27766 ай бұрын

  Missed your cooking Amelia ❤

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  @rinse94846 ай бұрын

  I like the doggie😍

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  @mikeszlashta67636 ай бұрын

  Ok made fried version last night. I used pork tenderloin cut thin then pounded with a meat tenderizer and let marinade for 5-6 hrs. I fried up an onion then removed from pan and fried the meat. Meat once done was removed from pan then added the excess marinade to the pan and also added a small can of diced tomatoes w/green chiles and some hot sauce. Put all ingredients in the pan then made sandwiches using bulkie rolls with a dab of yellow mustard and dijon. IT WAS AWESOME!!! When I make again I will leave out the can of diced tomatoes didnt really add anything but terrific flavor with your marinade!!!

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  @sniper106666 ай бұрын

  That’s looks very delicious, I was born in Madeira and now live in Australia for last 52 years, yes seafood here is expensive but we manage to cook our home meals from the old country

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  @Qwondi6 ай бұрын

  This is my new recipe!!

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  @sniper106666 ай бұрын

  Meu dues,I was born in Madeira and have been in Australia for the last 52 years and yet I didn’t see a galo de barceillos in your kitchen, I have one in mine, and yes the food at the stadiums here is also bad.

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  @OptionDesignHouse6 ай бұрын

  Please stop with the zoom is soooooooooooooooooooo annoying and unprofessional.

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  @filipeclerigo11706 ай бұрын

  ❤❤❤❤❤❤❤❤❤❤ Mas as do Porto (Oporto) são as melhores.

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  @lubomirgaspar73586 ай бұрын

  Super,thanks

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  @juliancarion97617 ай бұрын

  Love it!! From.sydney

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  @seavale117 ай бұрын

  brown it 1st

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  @giseleangelica7 ай бұрын

  😊😊😊

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  @ninimoulder3668 ай бұрын

  Hi...i just saw your recipies for both Bifanas from Porto and Lisbon I'll definitely try them. Thanks. 😊

• 
  @AryxJG9 ай бұрын

  Your version of the Francesinha looks very delicious! Missing the sunny side up egg on top though. 👍🏼 subscribed

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  @mindaribeiro30419 ай бұрын

  ❤❤❤

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  @sergiocorreia30649 ай бұрын

  WHAT??????????? ....... QUEM TE CONTOU ESSA HISTÓRIA????? ........ Francesinha no Alentejo??????????????? ...........FAKE NEWS ..........

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  @ElevatedWattage10 ай бұрын

  soo yummy

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  @user-ru8to5bl1q10 ай бұрын

  I thought she was Portuguese.

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  @jamelemagalhaes2310 ай бұрын

  Amei, muito bom as receitas.

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  @edipobarbosabelem887210 ай бұрын

  Top👏👏👏👏

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  @gringoinflorida10 ай бұрын

  #fcporto

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  @hualani678510 ай бұрын

  Thank you for another fabulous video. Cucumbers (Japanese “Namasu”) are lovely, the only difference is rice vinegar vs apple vinegar? Your good fortune to be near quality paprika is lovely, and difficult for me to locate, especially the smoked paprikas from your part pf the world that we all adore. The egg dough microwave buns are an amazing discovery! So much healthier, no yeast, no wheat, just protein from the eggs. Im so grateful. Warmest Aloha😊🌺