FINALLY! A hundred thousand subs on this wonderful channel. What awesomeness and of course all thanks to you, the people who watch! Without you, EtenmetNick would not be what it is now! The good news, the bad news, the tips, getting to know cool people but also assholes. This video is for all of you. It's a party and what do you eat at a party? Bittergarnituur! WEBSHOP: ➤Merch ⇒ http://bit.ly/etenmetnickshop (t-shirts, sweaters and more!) SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) Vlammetjes Ingredients 1 package mini spring roll sheets 250 grams minced beef 1/2 onion 2 cloves of garlic 1 tbsp sambal 1 tbsp sugar 1 tbsp ground coriander 1 tbsp ground cumin 1 tsp paprika powder 1 beaten egg 1 tbsp Korean pepper flakes Directions. 1. Instructions 2. Fry your onion and minced meat. 3. Add your garlic and fry along. 4. Add your herbs, sambal and sugar to the pan. 5. Fry briefly 6. Ready? Let cool. 7. Defrost your spring roll sheets and cut into 4 equal pieces. 8. Put some filling on your spring roll sheet and brush the outside with the egg. 9. Fold it up. 10. Ready for frying at 180 degrees for 3 to 5 minutes. Old Cheese Soufflés Ingredients: 3 slices of puff pastry 150 g old cheese 1 egg (beaten) 100 g breadcrumbs oil for frying Preparation. 1. Remove the puff pastry sheets from the freezer. 2. Cut the slices into 4 squares. 3. Cut small strips of cheese and throw on the puff pastry. 4. Fold the puff pastry sheets closed around the cheese and press the edges closed with a fork. 5. Dip the mini cheese soufflés in the egg and then in the breadcrumbs. 6. Deep fry them for 2-4 minutes at 180C. 7. Done! Mini chicken corns Ingredients: 250 g chicken thighs 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp paprika powder salt and pepper 2 eggs 30 g breadcrumbs 100 g flour 100 g cornflakes Directions. 1. Put the chicken fillet in a food processor and grind finely. 2. Add all your herbs, your egg and breadcrumbs to your chicken mixture and mix. 3. Form small mini sausages from your chicken mixture. 4. Toss through the flour, then in the egg and then in your cornflakes. 5. Deep fry at 180 degrees for about 5 to 7 minutes. 6. Done! Bacon Bitterballen Ingredients: 300 grams of breakfast bacon 500 grams of cold stock 60 grams of butter 80 grams of flour 3 sheets of gelatine fresh parsley salt and pepper 1/4 tsp nutmeg 150 grams of breadcrumbs 150 grams of flour 2 eggs Preparation. 1. Fry your breakfast bacon and chop into small pieces. 2. Throw 3 sheets of gelatine in cold water. 3. Fry 60 grams of butter in a pan and when it has melted, add 80 grams of flour. 4. Fry your flour until done (2 minutes) and add 500 ml of stock, this is your roux. 5. Throw in your 3 sheets of gelatine together with freshly chopped parsley. 6. Fry in your chopped bacon. 7. Season your roux well with salt and pepper and a pinch of nutmeg. 8. Stir briefly. 9. Throw in a container with some foil over it and let it cool in the fridge for 1 1/2 to 2 hours (if you have the time add another 2 hours) 10. Flour, egg and breadcrumbs all in separate containers. 11. Take your bitterbal mixture out of the fridge/freezer and roll and balls. 12. Now throw through your flour, egg and breadcrumbs and place on a plate. 13. If you don't trust the first layer of breadcrumbs just do the whole process again. 14. Deep fry at 180 and let your bitterballen swim for 3 - 4 minutes. 15. Done!