Every one of those little markets was filled with smells of delicious food that all centered around an Asian staple.

Noodles learned to cook those properly and be surprised how quick and easy is to knock off a delicious dinner.

First off, so can noodles.

Now these are rice noodles into a bowl and just pour hot water over the rice noodles.

So rehydrate 12 to 15 minutes to soften up.

If you gotta walk Perfect.

If not just a normal size frying pan with big, sloping sides get really nice and hard Chicken breast.

Very lean.

Hardly any fat on.

They've got this little Phillips just like that off.

Now the secret to getting it really nice and thin and to cut into strips, take your knife, keep it nice and flat on the board and sort of slice it in half like a sort of scholar like that.

We call this butterfly in the chicken, take a rolling pin, complacent, gently roll over the chicken.

What it does.

It sort of flattens.

It allows you to slice it even thinner on the thinner slice of chicken sort of crispier gets, the quicker it cooks.

Sliced in half, start slicing.

He's nice.

Thin slices on The good news is one chicken breast.

Conserve two or three easily.

Next, what's your knife?

Finally, sliced garlic.

The thin of garlic crispy thighs is a young, tender broccoli.

Just slice them down one.

Bite the broccoli normally sort of paste the dish with 1/3 noodles, 1/3 vegetables, 1/3 of your protein chicken with a dish that takes listening minutes to put together.

It's really important to get everything organized.

Everything needs to be your fingertips.

Touch of olive oil pan Really nice already just starting to smoke.

Drop the chicken first to open up.

Those little froth started to scare off the chicken garlic in Let's get really nice and crispy.

The way to do it is a sort of spread with chicken, the garlic, a scythe to see why it's so important to cut the chicken strips because the colors and cook for the same time.

Well, really, really crucial.

Now that gotta get really nice crispy ruffian.

Feel strange putting raw broccoli in like that.

Normally, Blanche involving water dry out, but you want that crunch.

Now source that helps the season it but also stains beautifully.

Exactly what I want to get out.

Pan a little wind power teaspoon available.

What?

Really nicely oiled again.

Drain your noodles.

Beautiful.

This is a really exciting way of finishing this'll Quick stir fry.

Classic two eggs.

Give that radio good whiskey way smooth eggs, noodles, chicken and broccoli in.

Give that really nice.

Makes one egg to sort of almost bring the dish together.

Eggs cooked.

I actually got that nice even distribution off.

Chicken, broccoli, garlic.

Lovely.

Just finished that fresh line, and they have very simple, delicious stir fry with rice noodles.

Making your Naki it's so simple to do.

Yet the results are absolutely stunning.

As a great way of using up leftover potatoes you can't make knocking just with flour and eggs.

However, the potato gives it a nice light sort of creamy, fluffy texture.

Cut them in half your spoon.

Scoop the inside of those potatoes.

I'm using leftover baked potatoes, but this really works as well.

With left of a bald dictators.

Two choices get a fork and sort of mashed potato and get it nice and light fluffing or this little gadget called a Ricer.

I suppose it's a posh word for a potato masher to squeeze gently.

They can see how nice and light is fluffy.

It was strands of potato.

You can do this.

One potato hot.

We'll go through the rice is so much quicker, just slice it off.

The no spoon off Katerina will touch a salt and pepper.

It's really important to season mixture as we go along otherwise, and Naki becomes really bland.

Flower over the regatta suit.

There's no lumps.

One delicious leg.

Give that little whisk.

What?

No, make it well in the center.

You want a nice, soft, pliable a ball of dough.

Get that ready.

Good makes.

Get some time flowers in there, but this time is like fragrant.

It's just a really nice herb with Takata.

Taste brilliant.

Just pick the little tips.

The time Flowers Next time on your hands generously and need the mixture into a dove.

Fold in, Pushed from basic.

What he's doing is getting nice and smooth as it starts to get a little bit wet.

Just that touch or flower wants something really nice and soft.

Don't overwork it.

It stops the gnocchi from expanding when it hits the pan.

That's exactly what I want.

A nice sort of soft, fragrant bowl.

Cut the bull in half.

Lightly flour the hands and just rolled it gently.

Just think of a big, long cigar.

The mixture will start getting a little bit sort of wetter, but do not add lots of flour.

Now lightly flour the knife, so when you slice the gnocchi, it doesn't stick.

Cut the dough into bite sized pieces.

Take your finger tip in the flour and pushed down.

Why?

I want my knocking, you know, like a pillow.

For me, the most important part there is that not one of them are identity.

The same shape.

Bring up to the boil touch of olive oil in there.

Lightly flour your hand.

Lift up the gnocchi in the rolling boiling water.

Turn that pan to stop them from sticking the bottom and let them simmer, and they start to sort of tell you they're cooked.

When they start floating.

Get a panel.

Get that nice and hot.

Now that just started to go up to the top, and you can continue cooking by that I like Blanche him in the water, Take them out and then find them, too, said the Naki.

Heat olive all in a frying pan.

Gently lift up look.

They've doubled in size.

Drain it.

Get rid of excess water straight into the pan thing.

This is where they start to take on a completely different action.

Chris Soto texture on the outside, Not He loves fresh pepper.

So you see, I start telling them that this really nice little sort of brown always popping up now.

Little parcels.

So on the nicest.

So take both sides, but lights and creamy in the centre.

Fresh garden peas in a pod gives it a really nice sort of burned, more debt flavor on the end.

Useful little bit of fresh thyme over the peas, and then finally wanna lift it up.

Fresh lemon zest.

Lemon over.

Smells incredible.

And then finally seal the deal with a touch of grating parts and cheese.

Give you Belgium attitude.

You'll get amazing, elegant dishes on a budget that always guaranteed to impress.

What more do you want from great cooking to make absolutely stunning for May, food always has to be impressive, but when it comes to desert, often you see spun sugar or wild decorations.

Remember, simple is always the most impressive.

This cheesecake is so straight forward, yet so delicious now, green cheese.

Leave out the fridge for five or 10 minutes for nice and soft.

Trust me, your arms.

Are we thanking you sugar in this cheesecake?

Is New York cheesecake cause of Baked says no base.

Start creaming the cheese on the sugar spending amount of time I do in the States.

If there's one thing they know how to do out, there is the most amazing, impressive cheesecake.

Rich, delicious but so simple.

Work the bowl.

Lift the ball to your advantage.

Really whisk Whisk.

Whisk.

Whisk.

Lovely, nice and creamy.

Now your ex Add the extra mixture bit by bit.

Do it this way.

It's more efficient.

A incorporating A lot of their be mixture doesn't separate Last of your egg.

Lovely.

Of course, you can use electric mixer, but why go to the gym?

We could just make a cheesecake today cheesecake.

Today Keep the bingo wings away.

Now couple tablespoons of flour.

Give it a whisk stopped you and lumpy.

Now I want to send that cheesecake with freshness, zest, lemon in there.

Wanna sort of tart it up even more?

Fold in some fresh raspberries, so just makes them through, careful to crush them, then grease caked in with butter.

This'll would ensure your cheesecake slides out beautifully.

Get your mix that fall in.

Now take your cake tin and just tap it mixture.

It's the bottom of the cake tin raspy rise and you've got a ransom.

The top, the middle in the bottom and also stops all these little pockets of air trapping underneath the mixture from the cake tin.

There's no holes in the cheesecake.

Now here's the other 180 degrees, 35 to 40 minutes slightly soup plate up.

Pull off.

That's the color I wanted.

I'm tough and look at it.

It's one of the simplest.

Get the most stylish cheesecakes anyway.

Peaceful.

Okay?