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As Soup As Possible
Netherlands
Приєднався 7 тра 2015
As Soup As Possible is a juicy collection of recipes, interviews and stories of food and taste.
It's also what you get when you replace rush with soup.
Everybody eats. Food is part of our stories, families, travels and relationships as much as it is of our menus.
Now that we agree on this basic fact of life, let me tell you that some foods are more universal than others. They belong to what we naturally share with other humans and help us connect on an elemental, immediate level.
Soup is one of these special foods: across cultures and cuisines, it means home, comfort and pleasure.
The stories you'll find on my blog assoupaspossible.com and on this channel are inspired and dedicated to this metaphoric soup of knowledge, empathy, pleasure and joy.
It's also what you get when you replace rush with soup.
Everybody eats. Food is part of our stories, families, travels and relationships as much as it is of our menus.
Now that we agree on this basic fact of life, let me tell you that some foods are more universal than others. They belong to what we naturally share with other humans and help us connect on an elemental, immediate level.
Soup is one of these special foods: across cultures and cuisines, it means home, comfort and pleasure.
The stories you'll find on my blog assoupaspossible.com and on this channel are inspired and dedicated to this metaphoric soup of knowledge, empathy, pleasure and joy.
Struffoli: Neapolitan Christmas special.
The taste of Christmas, in Napoli, is given by this ancient recipe with middle-eastern influences, a quasi-Greek name and Mediterranean ingredients.
Find out more and check out the recipe at assoupaspossible.com/struffoli
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Find out more and check out the recipe at assoupaspossible.com/struffoli
Follow my social media handles:
assoupaspossible
Facebook.com/assoupaspossible
Переглядів: 545
Відео
Turkey log #4
Переглядів 295 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 4.
Turkey log #8
Переглядів 575 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 8.
Turkey log #7
Переглядів 365 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 7.
Turkey log #6
Переглядів 265 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 6.
Turkey log #5
Переглядів 165 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 5.
Turkey log #3
Переглядів 235 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 3.
Turkey log #2
Переглядів 265 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 2.
Turkey log #1
Переглядів 395 років тому
In October 2018 I was invited to screen three of the short films I created for As Soup As Possible at the Foça Film Days, the first edition of a heritage and Archaeology film festival in the Aegean town of Foça, in Turkey. The trip was an incredible opportunity to engage in cultural exchange. That could not help involving food, cooking and friendship. This is a one-minute summary of day 1.
Piadina Romagnola Amsterdam version
Переглядів 1,8 тис.5 років тому
Piadina is a typical flatbread from Romagna, Italy. You can learn how to make it in this expat version, straight from Amsterdam! [English subtitles: activate CC] Learn more about piadina: read the blog post here: assoupaspossible.com/piadina-romagnola/ Subscribe to my channel for more food stories!
Salt, windmills and pink feathers. How Trapani sea salt is made.
Переглядів 2,9 тис.6 років тому
Of all the staples in our kitchen, salt is probably the most overlooked. I flew to western Sicily to discover the sea salt winning tradition of Trapani. Interview with Irene Culcasi - Salt Museum. [English CC available] To learn more about salt, read the blog post at assoupaspossible.com/sea-salt/ Please subscribe, for more food and travel stories.
When local goes world-class. An interview with Franco Pepe
Переглядів 8 тис.6 років тому
[Activate EN subtitles in the CC section] Franco Pepe's Pepe In Grani has been declared the best pizzeria in Italy and the world. We met the pizza chef in the Southern-Italian village of Caiazzo. Learn more about Pepe's philosophy and Caiazzo in the blog post: assoupaspossible.com/franco-pepe-local-goes-world-class/ Subscribe to my channel for more food stories.
Matera: city of bread.
Переглядів 20 тис.6 років тому
Matera, in the Souther Italian region of Basilicata, is a very ancient place. Its geographical and human landscape has developed harmonically, into a scenery that inspires a sense of mystery and simplicity. The intensity of this place is expressed in one of its symbols: its unique bread.
Classic Dutch Apple Pie from the Rijksmuseum Cookbook
Переглядів 18 тис.7 років тому
Jonah Freud has a lifelong love story with cookbooks, so when the Rijksmuseum - the Dutch national museum of history and art - asked her to curate a cookbook to represent Dutch cuisine through art and history, she was elated. In this video, she presents a recipe from The Rijksmuseum Cookbook, a classic Dutch apple pie (original recipe contributed by pastry chef Rudolph van Veen). Freud has been...
Frittelle di patate. Italian potato pancakes recipe.
Переглядів 2 тис.7 років тому
Frittelle di patate. Italian potato pancakes recipe.
Cocoa & hazelnuts - interview with Guido Gobino
Переглядів 6847 років тому
Cocoa & hazelnuts - interview with Guido Gobino
Orange and Almond Cake - gluten and dairy free recipe.
Переглядів 6 тис.7 років тому
Orange and Almond Cake - gluten and dairy free recipe.
Royal Palace of Caserta - Dining at The Bourbon's Table.
Переглядів 1,2 тис.7 років тому
Royal Palace of Caserta - Dining at The Bourbon's Table.
Vegetable Quiche (Not a Plastic Soup Recipe)
Переглядів 1577 років тому
Vegetable Quiche (Not a Plastic Soup Recipe)
Beyond Margherita - Pizza Fritta Introduced by Gino Sorbillo
Переглядів 47 тис.7 років тому
Beyond Margherita - Pizza Fritta Introduced by Gino Sorbillo
Made For Pasta. Gragnano's "White Art"
Переглядів 2 тис.7 років тому
Made For Pasta. Gragnano's "White Art"
Carciofo alla Giudia - When In Rome, Eat Artichokes!
Переглядів 15 тис.8 років тому
Carciofo alla Giudia - When In Rome, Eat Artichokes!
Piedmont's Cuisine With Chef Pierpaolo Livorno
Переглядів 1,8 тис.8 років тому
Piedmont's Cuisine With Chef Pierpaolo Livorno
Matcha Cake with Yuki. A Student Recipe.
Переглядів 3228 років тому
Matcha Cake with Yuki. A Student Recipe.
Coffee and Cake (from Jail with Taste).
Переглядів 2538 років тому
Coffee and Cake (from Jail with Taste).
Piconi Ascolani - Easter recipe from Marche, Italy
Переглядів 14 тис.8 років тому
Piconi Ascolani - Easter recipe from Marche, Italy
Soup is to Welcome. Amsterdam and Refugees.
Переглядів 7948 років тому
Soup is to Welcome. Amsterdam and Refugees.
Amazing atmosphere,with a well oiled machine, everyone's in sync, congratulations in your reputable restaurant . Natalino from Canada
Assolutamente da vedere. Complimenti alla nipote Irene per le ottime spiegazioni
Sono stata al ristorante, per una cena regalo : squisito e impeccabile sotto tutti gli aspetti, lo raccomando moltissimo. L'espressione più bella? "Risorse che si sprigionano" ❤ buon lavoro e buona nuova vita a tutti
Woehahaha, wat een gekloot. En die rozijnen weken slaat ook nergens op. Die nemen tijdens het bakken vocht op van de appels. En het eindprodukt ziet er niet uit.
Thank you, I'll appreciate my Siena Trapani sea salt even more now. From Italy to Australia
Excellent. Thank you
Amazing, incredible! I made this recipe twice and made some slight modifications you may want to consider, especially for US viewers. I increased the dough as my pan was an 8 inch (use two eggs and 400 grams of flour). I used Panko instead of breadcrumbs as I didn’t have non-seasoned breadcrumbs, and used Cornstarch with some vanilla extract instead of Custard Powder. I also used Cranraisins as I didn’t have raisins. This is incredible recipe with lower sugar than most recipes and tastes great. Thank you so much for posting. Much love from Houston, Texas.
I would buy that salt
Matera è la città dove visse e morì il famoso e più grande compositore di studio Pietro Rossi
Any particular type of apple for this? Thanks
Sweet-tart apples like Jonagold would be best for this recipe.
I cacioni patrimonio dell'umanità! Un saluto da Grottammare
WRONG APPLE , GOUDREINETTE IS THE BEST
Thanks for the advice!
i love this video, very informed . by the way the latest james bond was filmed here and will be shown in nov 2021, it was late because of the virus
Thanks for your lovely comment!
I’m sure we must be sisters, or at least friends by mutual interest ;-) I LOVE reading cook books too! This is the 1st video I’ve seen of your show. Can’t wait to watch more.
Welcome to my channel, Heather! I hope you enjoy my other videos too. Cookbooks are such an inspiration, indeed! I don't blame Jonah for being addicted to them! Angelica
@@AsSoupAsPossible I’m sure I will love your other videos. I checked one out with an Italian dude making these cool baked ravioli for Easter, although there was a language barrier, I learn very well by watching. Thank you
All of my videos have English captions, you just have to activate them. I hope you enjoy understanding what you watch! :) In the description there's always a link to the blog post in English, by the way.
Thanks for sharing l love it can’t wait to try it you make it look easy
Thank you for sharing the recipe. It's my second time baking. Although I have a favor to ask. On 69 seconds of the video, it indicates 2 tbsps of ice water for the filling, but I think it was only meant to be for the pie crust. Would you please check for me? Thank you.
Yes, indeed the water is for the crust. Happy you've been using this recipe! Angelica
Matera bread now being sold by supermarketitaly.com
thank you jonah !!!
I say, that's amazing if a pie that *THICK* will be ready in an hour at that temp. However, your custard powder is basically *CORN STARCH* which will help it to hold up.
Hi, the filling consists in apples and little else, that's why it cooks fast.
@@AsSoupAsPossible I'm not a huge fan of crust but I may try this concept and be sure I keep a thin wall of crust... less lattice on top, and make this in a standard cheesecake pan that is larger in diameter, and not as deep. I don't have the deep springform pan, but the overall presentation is very nice, yes. 👍 The larger-diameter pan allows for a wider piece of pie...one that is more common in size that you would find being served anywhere. I do like the addition of raisins, so that's a definite addition. Thanks for the reply and enjoy your day.
@@Kman. my pleasure! The one showed in the video is the typical Dutch apple pie and all through the Netherlands you will find the same high slices with thick crust and lose filling, but by all means do play around with it and let us know how you like your own variation! Cooking is an art of re-mixing after all! :)
@@AsSoupAsPossible One last comment/question if I may, because I am intrigued with the pie and how it presents... *1* I'd like to see a slice of that pie (or one like it), and see if it stands up on its own, or you have to lay it on its side when serving so it won't topple over. *2* I'm surprised that during the baking that the top doesn't cave in...I would think all the apples would settle, and the top would for a large recess, because you pretty much just dumped the filling in and didn't take time to try and layer the slices. *3* Would cutting the apples in chunks prevent any of that I just asked about (if there is any of it), or are slices the tradional way to make the pie & having chunks of apples would be a "no-no"? TIA
@@Kman. if you look up "winkel 42 + appeltaart" you'll see plenty of photos of this type of pie, in the rendering of the most popular apple pie café in Amsterdam. The slice definitely stands on its own. Cutting the apples in chunks is also an option, and in fact many places in Amsterdam make appletaart that way. I'd say it's partly a style choice. Either way, this is a very forgiving recipe, I'm positive you'll be happy with the result. Please keep me posted!
Quando ritorno a Matera la prima cosa che faccio vengo ha prendere il pane già sento un profumino e il forno a legna a me piace molto
Matera bellissima città della Basilicata io ci sono stata un anno fa ho visto tutto stupenda e incantevole ci devo ritornare!!😀
Maria Grazia Amore ben detto! Viaggiare alla scoperta di queste meraviglie italiane è sempre una buona idea. E Matera offre anche molte opportunità di godersi viste stupende all'aperto e in tutta sicurezza, il che di questi tempi non guasta!
You might not be the perfect Baker but I can feel that this cake is made with love and care, I just love how it looks! I will follow your recipe and bake it for my kids today :)
Giulia Franz thanks for the lovely comment. Please let us know how it turned out!
Bravo!!
I make this a little differently but so yummy. We have an annual Dutch dinner party in early December to celebrate St.Nicholas Day.
That sounds lovely! Please feel free to share any tips from your own recipe, we are all here to learn. :)
bel video,complimenti .Grazie di cuore.
Grazie a lei per la visione e per l'apprezzamento!
Bella cosa: li pecù international!
My mother in NY just received your chocolates. Thank you and God bless you and Italy 🇮🇹❤️
Parole impeccabili. Gino Sorbillo, gran bel personaggio.
Un grande pizzaiolo non si discute.ma quando parla con il suo fortissimo accento napoletano,con un lessico di un bambino di 9/10 anni,ci vorrebbero le cucchiarell are di merda in bocca per farlo stare zitto👍
That's what I am looking for. Thank you. 🙏♥️🙏
surya segeri I'm glad this was useful! Please subscribe, if you like. Happy baking to you!
@@AsSoupAsPossible I did ...♥️💗♥️
surya segeri thanks and welcome to my channel! 🌷
Inquadra gli Operai e rilascia scontrini fiscali, perché i ticket che rilasci non hanno niente di fiscale.
claudio bellomo Lo sai vero che anche da Ikea o al Carrefour, e altrove lo scontrino non è più fiscale, e serve solo per le proteste del cliente o per restituire i prodotti, dal momento che l'imprenditore può scegliere di farsi tracciare all'origine dall'agenzia delle entrate, per via telematica? Hai scelto proprio il soggetto sbagliato se vuoi insinuare che i napoletani non pagano le tasse. Le pizzerie storiche di Napoli sono tranquillamente sotto gli occhi della Finanza. Basta mettersi fuori al Vicolo da qualche parte e contare quanti entrano e quanti escono. Chi evade è altrove e sono professionisti come i dottori, prestatori di servizi come gli idraulici, o gli imprenditori edili giusto per fare qualche esempio... 🤔
@@raffaeleirlanda6966 mi intrometto nella discussione, e voglio dare una risposta generale per quello che mi è capitato in altre pizzerie. Quello che hai detto tu è vero, ma noto che molte pizzerie non emettono scontrini fiscali e nemmeno quelli tracciabili online, ma emettono i così detti "pre conto", nient'altro che un resoconto della spesa, che non ha nessun valore fiscale. Questo mi è successo in altre pizzerie e non punto in dito contro nessuno. Penso però che questa bravata sia anche una mancanza di rispetto verso il cliente, come se lo si volesse far fesso, quando poi ormai la pizza viene fatta pagare a prezzi abbastanza alti per quello che costa il prodotto. Spesso quindi mi è capitato di doverlo richiedere io lo scontrino. Che poi sarebbe il 4% di iva, davvero una miseria...
@@carlograndioso3588 Ah ma guarda i furbetti dello scontrino stanno ovunque... Mi è capitato di avere ogni sorta di scontrino fake, e ne ho beccato uno il mese scorso proprio qui in provincia di Napoli, quindi non è che a Napoli e dintorni siano tutti santi e onesti intendiamoci... Solo che le pizzerie storiche in città non possono sgarrare come affermano questi benpensanti hater della città di Napoli sempre s sputare veleno e sentenze sulla città Partenopea. Mio padre il mese scorso compra la pizza da asporto per tutti e per caso lì a casa sua butto un occhio allo scontrino e stava stampigliata la voce "COMANDA"... Quei geni gli avevano dato l'ordine che passa dai camerieri alla cucina invece dello scontrino vero... Fossi stato insieme a lui al momento dell'acquisto, vedendo la voce farlocca mi sarei fatto stampare sul momento lo scontrino vero. Comunque mi inchino a tanta furbizia. La gente va in quella pizzeria ed esce convinta di avere lo scontrino... 🙄
Ma sempre quando vale!Non valete niente! La storia insegna!
la prossima volta,sia piu' chiaro,se vuole parlare di storia, abbiamo 30.000 anni di storia.lei non ha da insegnare ha nessuno.Tanti panificatori ci hanno copiati.La prossima volta prima di parlare, si documenti.Grazie
@@raffaelecarlucci8803 sono documentato benissimo! Come lo sono anche adesso!Se dai vostri millenni di Storia, non riuscite a imporre un decimo! Con la vita real di adesso? Sorry! Maybe Africa will be your future!
il problema piu' grosso che noi abbiamo e',siamo circondati da invidiosi e ipocriti compreso i politici di m...... dei potentini,non dei cittadini.Sorry ?MAYBE AFRICA WILL BE YOUR FUTURE??????
Tres biens
Beautiful video, grazie !
Maria Kolenich thank you!
The recipe link doesn't work 😣
Thanks for letting me know! I'll look into it. Meanwhile, you can use this link: assoupaspossible.com/dutch-apple-pie/ Enjoy!
The best restaurant in Rome, I had goosebumps from eating their food.. I highly recommend them..
Matera is spectacular when viewed in the new Google Earth VR (virtual reality). It is one of my favorite "hilltop towns" to visit in full blown 3D this way. The gorge to the east is spectacular too.
Grande franco quanta passione🙏😍🍕🔝🔥
You should have put English subtitles
Favian Mayora you can activate English subtitles by clicking on CC. All my videos have both English and Italian subtitles. Thanks for watching!
Bravi vi verrò a trovarvi...buon lavoro a tutto lo staff
Wonderful recipes
Thanks a lot, Marita Grant ! I'm happy you enjoy my videos. Have a look at my website assoupaspossible.com for more background stories.
Ogni volta che qualcuno dice che matera è la citta del pane, un altamurano muore
e chi se ne frega, resta Matera la città del pane.
Infatti il pane di Altamura è peggio di quello di Matera
This looks amazing. I just have one question. What is the size of the pan for baking? 8 or 9 inches?
Hi, Todd Vance! Thanks for the question! I just realised I hadn't included that bit. The one in the video should be an 8in /20cm tin. However, even a 9in one will do, for this type of cake. Here is the link to the blog post: assoupaspossible.com/orange-almond-gluten-free-cake/ Happy baking!
Hi Todd, it's an 8 inches, but even a 9 inches will do, for this cake. Enjoy!
Looks yummy will make it!
Bravo,sei un bravo ragazzo.assomigli a mio figlio .auguri ti auguro di cuore di avere il meglio.complimenti x la ricetta piconese ahahaha😆😆😆😆😆😉😉😉
Complimeti bravissimo I piconi sono bellissimi ma penso anche tanti buoni . Ti auguro di cuore tanta fortuna. 👍
Non vedo l'ora di venire a Caiazzo per provare di persona. Bellissimo progetto culinario.
m.facebook.com/piadalandtuscania/?ref=bookmarks
Good news!
pane e pace vanno insieme, ottimo e grazie.
Assolutamente d'accordo! Grazie a lei!
Pane e pace, con formaggio e salame, e qualche olive ci sta bene pure!
e sesso sporco nel culo ! ecco perché le mogli mettono le coperte fuori per arieggiare !
I saved your video to my cooking list here on UA-cam I love how quick you get to it and it taste so delicious this video is my go to when I'm making Apple pie! Thank you!
Renee Gutierrez oh, that's lovely, thanks! I'm happy you enjoyed the video. Feel free to subscribe to my channel and visit my website, if you'd like to learn more :)