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30 Comments
Phillip could you please tell what is the guitar piece of music you use in the beginning of this episode, or is it possible to put the name of it under the video?
With a soufle if it cools down and you want to serve it warm ,you can put it in a microwave just before service and it will rise again .
Wild boar that has demolished your wild garlic would make a wonderful feast
My mom used to make soufflés when we were kids and she would give us fair warning to wash our hands before dinner and be seated before she brought it out of the oven. She was then able to serve it before it completely fell.
Maybe you should work with your computer insteed of heavy work outside?
Phillip, I’m not quite sure what condition the timber is in for those old doors, but I do wonder if you could clean them up and turn them into something?
Wow the soufflé looked amazing 👏🏻👏🏻👏🏻👏🏻👏🏻
Anna, the wild garlic soufflé look amazing! Who makes the gorgeous plate that Phillip had his sitting on? Stunning!!!🤩
I wasn’t expecting that “Alexa set a timer for 15 min” 2:30 am at my home 🤣🤣
Have never made a soufflé. Will have to try. Looked amazing. Love your blue marbled plates too!
Don't worry, Anna…Your souflee came out perfectly..and if you ever make them and they fall, just say you intended to make a souflop this time. "Souflop" tastes just as yummy as the original with 50% less worry in prep time as the original! 😀
Aww I don’t know this plant ❤
It’s a like a fatty towers moment 😂😂😂
Mmmmm, the souffle's look so delicious. I read – 'you can help prevent a soufflé from collapsing immediately by leaving it in the oven with the door ajar after turning off the heat. This technique allows the soufflé to cool more gradually, preventing a dramatic temperature shift that causes the air bubbles to contract and the egg protein structure to fail too quickly.'
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Some people use a wall of baking paper buttered to the edge of ramekin to all the soufflé to rise even taller. The turn off oven to allow to cool slightly in the oven sounds a plan.
Mamy said : Wunderbar !
Anna, try Bärlauch-tarte! With cream cheese, eggs, a bit ham… It’s tres francais. And nice for Easter brunch.🙋♀️🌞
don't you have a mulch chipper? considering your garden size it would be a must have in my eyes!
Philipp, I am an old crusty man. But I have worked as a builders labourer many years ago when I was young and still had my school girl figure. When something wouldn't budge we had a philosophy, 'Don't force anything, use a bigger hammer'. You got a tractor, for a door. I just wanted to tell you Philipp that you are my spirit animal. That was the greatest example of overkill I have ever witnessed. The fact that it didn't work doesn't matter, sound thinking I say.
Anna you are such a good and inventive cook. It’s good that you use what your land offers the family to eat. Both of you are such hard workers. I’m sure there is always some type of project to do regardless if it inside or outside your home. Thank you for sharing! I am so happy that spring has finally arrived. Have a good week!
My favorite way to use the wild garlic throughout the year is harvest the still closed buds and to pickle them. Great as sidedish for a barbecue.
❤Love from Western Australia ❤❤❤❤❤
I loooove wild garlic, I'll have to try making that soufflé. Could you maybe share the recipe, Anna? And personally I love to use wild garlic for dumplings (Bärlauchknödel; I am sure Philipps mom knows how to make the best ones!), or instead of spinach in quiche recipes. Because wild garlic season is so short, I like to harvest a lot and then freeze it (some chopped to use as garnish and some whole leaves to use in dishes). So I have some on hand for a while longer. 🙂 I've also wanted to try making wild garlic Kimchi this year, as I love Korean food and it would keep it for a while. Also good job on the wall and garden clean up, Philipp. It always makes me sad to see trees cut down, but I guess sometimes they have to go to make space for something new. I do hope the Schneeball will grow back, they smell so heavenly in spring!
Great variation of content, great video, must try your lovely recipe! x
Dampcourse anyone? I am of course referring to the building works.
I love every episode – you are all like a breath of fresh air!
I love seeing Hildegard on your videos. What a woman!
A broken clock is correctly telling the time twice a day. And by that theorem, Phillip is doing something correctly every now and then when it comes to renovating a chateau? I am just kidding. He is filming himself while doing it which I would never bother to slow me down to get a job completed. He is hilarious and that is why I tune in every week. Thank you guys.
Love watching your channel from South Africa 😊
Good luck Anna on your souffle, an Phillip cutting the trees back an bramble, wow, looks very good already, 😊😊😊❤❤❤🎉🎉🎉