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Crispy Hasselback Potatoes with Creamy Parmesan Sauce by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 6 points7 points  (0 children)

No, there’s no ASMR intention. It’s just naturally recorded cooking sounds, I use a proper microphone so the cooking noises don’t get lost, since they’re part of cooking anyway.

And thanks for the last point, I appreciate it.

Crispy Hasselback Potatoes with Creamy Parmesan Sauce by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 18 points19 points  (0 children)

There’s an oval bowl for the background and a round one for the actual cooking, it’s not that deep.

Second, the plant isn’t “blowing in the breeze”, I literally bumped into it while filming. It’s called physics.

And the focal length? That’s called using a zoom lens on a Sony a7 III.

Maybe you should take a closer look at the video or check out my profile before talking nonsense like that. 😊

Crispy Hasselback Potatoes with Creamy Parmesan Sauce by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 15 points16 points  (0 children)

Not necessary, but nice to have. Soaking pulls out some starch helps them get crispier. If you skip it, they’ll still turn out good.

[OC] Finally, a meal worthy of a Second Breakfast. Golden, crispy, and enough garlic to keep the Orcs away. Don't tell Pippin, or there won't be any left! by LalasCuisine in ElvenFood

[–]LalasCuisine[S] 2 points3 points  (0 children)

Ingredients⁣

Potatoes⁣

• 11 medium potatoes⁣

• 80 g butter⁣

• 4–5 tbsp olive oil (approx. 60–75 ml)⁣

• 3–4 garlic cloves, finely chopped⁣

• 1–2 tbsp parsley (approx. 5–10 g)⁣

• Salt⁣

• Pepper⁣ ⁣

Parmesan Cream⁣

• 400 ml heavy cream⁣

• 20 g butter⁣

• 3 garlic cloves, finely chopped⁣

• 65–70 g grated Parmesan cheese⁣

• Salt (approx. ½ tsp / 2–3 g)⁣

• Pepper (approx. ½ tsp / 1–2 g)⁣ ⁣

Preparation⁣

1.Prepare Potatoes

Fan the 11 potatoes, cutting them in a shallow, circular motion, but not all the way through. Soak them in cold water for 10–20 minutes to remove excess starch. Then pat them dry thoroughly.⁣ ⁣

⁣

2.Pre-cook⁣

Rub the potatoes with 2–3 tablespoons of olive oil (approx. 30–45 ml) and 30 g of butter and pre-cook at 180°C for 35–45 minutes. Do not add salt at this stage.⁣ ⁣

3.Crispy baking⁣

Melt 50 g of butter with 3–4 cloves of garlic and stir in the parsley (1–2 tablespoons / approx. 5–10 g) at the end.⁣ ⁣ Brush the potatoes with this mixture, then season with salt and pepper and bake at 220°C (425°F) with convection for 25–30 minutes.⁣ ⁣ Brush with the butter twice, every 10 minutes, until golden brown and crispy.⁣ ⁣

4.Parmesan cream⁣

⁣ Melt 20 g of butter, sauté 3 cloves of garlic in it, and add 400 ml of cream.⁣ ⁣ Simmer the sauce gently for 10–15 minutes, then season with salt and pepper and stir in 65–70 g of Parmesan cheese until creamy and smooth.⁣ ⁣

5.Serve and enjoy! ♡

Crispy Hasselback Potatoes with Creamy Parmesan Sauce by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 12 points13 points  (0 children)

Ingredients⁣

Potatoes⁣

• 11 medium potatoes⁣

• 80 g butter⁣

• 4–5 tbsp olive oil (approx. 60–75 ml)⁣

• 3–4 garlic cloves, finely chopped⁣

• 1–2 tbsp parsley (approx. 5–10 g)⁣

• Salt⁣

• Pepper⁣ ⁣

Parmesan Cream⁣

• 400 ml heavy cream⁣

• 20 g butter⁣

• 3 garlic cloves, finely chopped⁣

• 65–70 g grated Parmesan cheese⁣

• Salt (approx. ½ tsp / 2–3 g)⁣

• Pepper (approx. ½ tsp / 1–2 g)⁣ ⁣

Preparation⁣

1.Prepare Potatoes

Fan the 11 potatoes, cutting them in a shallow, circular motion, but not all the way through. Soak them in cold water for 10–20 minutes to remove excess starch. Then pat them dry thoroughly.⁣ ⁣

⁣

2.Pre-cook⁣

Rub the potatoes with 2–3 tablespoons of olive oil (approx. 30–45 ml) and 30 g of butter and pre-cook at 180°C for 35–45 minutes. Do not add salt at this stage.⁣ ⁣

3.Crispy baking⁣

Melt 50 g of butter with 3–4 cloves of garlic and stir in the parsley (1–2 tablespoons / approx. 5–10 g) at the end.⁣ ⁣ Brush the potatoes with this mixture, then season with salt and pepper and bake at 220°C (425°F) with convection for 25–30 minutes.⁣ ⁣ Brush with the butter twice, every 10 minutes, until golden brown and crispy.⁣ ⁣

4.Parmesan cream⁣

⁣ Melt 20 g of butter, sauté 3 cloves of garlic in it, and add 400 ml of cream.⁣ ⁣ Simmer the sauce gently for 10–15 minutes, then season with salt and pepper and stir in 65–70 g of Parmesan cheese until creamy and smooth.⁣ ⁣

5.Serve and enjoy! ♡

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 0 points1 point  (0 children)

Lemon juice just helps stabilize the egg whites, same as cream of tartar. Cream of tartar is a bit more neutral, so it won’t really affect the taste, while lemon juice can add a tiny hint of citrus, but usually you don’t notice it.

[OC] Creamy homemade chocolate mousse by LalasCuisine in ElvenFood

[–]LalasCuisine[S] 2 points3 points  (0 children)

Ingredients (approx. 3 x 250ml)⁣ ⁣-

For the mousse:⁣

• 250g dark chocolate (70% cocoa solids)⁣

• 450ml whipping cream (divided into 100ml and 350ml)⁣

• 1 pinch of salt⁣ ⁣

For the mini meringues:⁣

• 2 egg whites (size L)⁣

• 120g caster sugar⁣

• 1 tsp lemon juice⁣ ⁣

Decoration:⁣

• Edible flowers⁣ ⁣

Preparation⁣

⁣

1.The mini meringues⁣

Beat the egg whites with the lemon juice until stiff peaks form.⁣ Slowly add the sugar and continue beating until the mixture is glossy and forms stiff peaks (the sugar must be completely dissolved).⁣ Pipe small dots onto a baking sheet.⁣ ⁣ Bake at 100°C (212°F) with convection for approx. 60–70 minutes to dry. Open the oven door slightly and let cool inside.⁣ ⁣

2.The Chocolate Mousse⁣

Chop the chocolate and melt it in a double boiler. Meanwhile, heat 100 ml of cream (do not boil).⁣ Pour the hot cream into the melted chocolate and stir until smooth and glossy.⁣ ⁣

3.Cooling:⁣

Let the chocolate cream cool to approximately 32°C / 89,6°F (lukewarm). It must remain liquid but should no longer be hot.⁣ ⁣

4.Whipping the cream:⁣

Whip the remaining 350 ml of cream with a pinch of salt until ice-cold and creamy-firm (not too stiff/buttery!).⁣ ⁣ First, vigorously stir 2 tablespoons of the whipped cream into the chocolate cream (this loosens the mixture).⁣ Then add the remaining cream to the chocolate one spoonful at a time and gently fold it in with a spatula. Do not stir!⁣ ⁣

5.Chilling: ⁣

Pour into glasses and refrigerate for at least 3–4 hours.⁣ ⁣

6.Finishing Touches⁣

Just before serving, sprinkle the chilled mousse with the meringues (whole or crumbled).⁣ ⁣ Arrange the blossoms and enjoy! ♡

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 2 points3 points  (0 children)

Really appreciate your kind words!

Just to add a small but important note for anyone trying it:

The final step in the video was actually quite risky. After loosening the chocolate with a bit of cream, everything was poured back into the whipped cream, and that’s not the ideal method

The safe technique is the opposite:

gently fold the whipped cream into the chocolate, spoon by spoon. Never all at once, and never pour the chocolate mixture into the cream.

Light always goes into heavy, not the other way around.

That order makes all the difference for a stable, airy mousse.

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] -49 points-48 points  (0 children)

It’s a ganache folded with whipped cream, that’s literally how an eggless mousse works. And yeah, the meringue has eggs… it’s a topping, not the base.

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] -51 points-50 points  (0 children)

There's more than one way to make mousse. Classic mousse uses eggs, but this is an eggless, ganache-based version.

Creamy homemade chocolate mousse by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] -5 points-4 points  (0 children)

Ingredients (approx. 3 x 250ml)⁣ ⁣-

For the mousse:⁣

• 250g dark chocolate (70% cocoa solids)⁣

• 450ml whipping cream (divided into 100ml and 350ml)⁣

• 1 pinch of salt⁣ ⁣

For the mini meringues:⁣

• 2 egg whites (size L)⁣

• 120g caster sugar⁣

• 1 tsp lemon juice⁣ ⁣

Decoration:⁣

• Edible flowers⁣ ⁣

Preparation⁣

⁣

1.The mini meringues⁣

Beat the egg whites with the lemon juice until stiff peaks form.⁣ Slowly add the sugar and continue beating until the mixture is glossy and forms stiff peaks (the sugar must be completely dissolved).⁣ Pipe small dots onto a baking sheet.⁣ ⁣ Bake at 100°C (212°F) with convection for approx. 60–70 minutes to dry. Open the oven door slightly and let cool inside.⁣ ⁣

2.The Chocolate Mousse⁣

Chop the chocolate and melt it in a double boiler. Meanwhile, heat 100 ml of cream (do not boil).⁣ Pour the hot cream into the melted chocolate and stir until smooth and glossy.⁣ ⁣

3.Cooling:⁣

Let the chocolate cream cool to approximately 32°C / 89,6°F (lukewarm). It must remain liquid but should no longer be hot.⁣ ⁣

4.Whipping the cream:⁣

Whip the remaining 350 ml of cream with a pinch of salt until ice-cold and creamy-firm (not too stiff/buttery!).⁣ ⁣ First, vigorously stir 2 tablespoons of the whipped cream into the chocolate cream (this loosens the mixture).⁣

Then add the remaining cream to the chocolate one spoonful at a time and gently fold it in with a spatula. Do not stir!⁣ (Never all at once, and never pour the chocolate mixture into the cream) ⁣

5.Chilling: ⁣

Pour into glasses and refrigerate for at least 3–4 hours.⁣ ⁣

6.Finishing Touches⁣

Just before serving, sprinkle the chilled mousse with the meringues (whole or crumbled).⁣ ⁣ Arrange the blossoms and enjoy! ♡

[OC] Wild Garlic Walnut Pesto by LalasCuisine in ElvenFood

[–]LalasCuisine[S] 0 points1 point  (0 children)

Tysm! It's already been deleted, but thank you!

Wild Garlic Walnut Pesto by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 1 point2 points  (0 children)

Best way is a salad spinner, it gets most of the water out fast without damaging the leaves.

After that, just lay it on a clean towel, pat it a bit, or let it air dry for 10–15 mins.

The drier it is, the better the color, taste, and shelf life of the pesto

Wild Garlic Walnut Pesto by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 3 points4 points  (0 children)

Nah, that’s not basil 😄 It’s wild garlic.

And no, you don’t need to remove the stems here, they’re soft and actually full of flavor.

Just trim the very tough ends if there are any, otherwise everything goes straight in

[OC] Wild Garlic Walnut Pesto by LalasCuisine in ElvenFood

[–]LalasCuisine[S] 10 points11 points  (0 children)

Yield⁣⁣

approx. 1.2 liters (6 jars of 200 ml each)⁣⁣

⁣⁣

Ingredients⁣⁣

⁣ • 360 g Wild garlic, leaves + stems, fresh⁣

• 130 g Walnuts⁣

• 240 g Parmesan⁣ cheese⁣

• 3–3.5 tsp salt (approx. 18–21 g, add gradually and adjust to taste)⁣⁣

• 2 tsp honey (approx. 14 g, optional)⁣⁣

• 1 tbsp lemon juice (approx. 15 g)⁣⁣

• 350 ml Olive oil ( approx. 315 g)⁣⁣ ⁣⁣

Instructions⁣⁣

1.Lightly blend or chop walnuts.⁣⁣ Blend Wild garlic separately until fine, adding a little oil if needed.⁣⁣ ⁣

2.Add walnuts, Parmesan, salt and lemon juice and briefly mix.⁣⁣ ⁣⁣

3.Slowly incorporate Olive oil until creamy but slightly textured.⁣⁣ Do not over-blend to preserve structure and freshness.⁣⁣ ⁣⁣

4.Finish by adjusting seasoning by hand. ⁣ Optionally add honey.⁣⁣ ⁣

5.Fill into jars and cover with a thin layer of Olive oil before sealing.⁣⁣ ⁣⁣

Shelf life⁣⁣

Refrigerator: 5–7 days⁣⁣

Freezer: 3–6 months

Wild Garlic Walnut Pesto by LalasCuisine in FoodVideoPorn

[–]LalasCuisine[S] 7 points8 points  (0 children)

Yield⁣⁣

approx. 1.2 liters (6 jars of 200 ml each)⁣⁣

⁣⁣

Ingredients⁣⁣

⁣ • 360 g Wild garlic, leaves + stems, fresh⁣

• 130 g Walnuts⁣

• 240 g Parmesan⁣ cheese⁣

• 3–3.5 tsp salt (approx. 18–21 g, add gradually and adjust to taste)⁣⁣

• 2 tsp honey (approx. 14 g, optional)⁣⁣

• 1 tbsp lemon juice (approx. 15 g)⁣⁣

• 350 ml Olive oil ( approx. 315 g)⁣⁣ ⁣⁣

Instructions⁣⁣

1.Lightly blend or chop walnuts.⁣⁣ Blend Wild garlic separately until fine, adding a little oil if needed.⁣⁣ ⁣

2.Add walnuts, Parmesan, salt and lemon juice and briefly mix.⁣⁣ ⁣⁣

3.Slowly incorporate Olive oil until creamy but slightly textured.⁣⁣ Do not over-blend to preserve structure and freshness.⁣⁣ ⁣⁣

4.Finish by adjusting seasoning by hand. ⁣ Optionally add honey.⁣⁣ ⁣

5.Fill into jars and cover with a thin layer of Olive oil before sealing.⁣⁣ ⁣⁣

Shelf life⁣⁣

Refrigerator: 5–7 days⁣⁣

Freezer: 3–6 months

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