Extra Toom

Course Dessert

Cuisine arabic

Servings 16

Ingredients

Rose syrup

200 ml Water
100 grams Caster sugar
2 tsps Rose water

Dubai chocolate filling

100 grams Toasted pistachio
200 grams Shredded katayfi
3 Tbsp Ghee
100 grams Rose syrup
600 grams Pistachio butter
30 grams Tahini
1 tsp Sea salt

Chocolate

600 grams 54% Callebaut chocolate
1 Melted yellow coco butter
1 Melted green coco butter

Instructions

Rose syrup

Add all the ingredients together and bring it to boil. Once boiled set aside and allow it to cool down. Can be left in the fridge for up to 2 weeks.

Dubai chocolate filling

Start by toasting the pistachios in a pan for few minutes then blend until smooth. Place in a bowl and set on the side.
In the same pan add few tbsps of ghee. Whilst melting start by chopping the ketayfi dough until you achieve a coarse texture. Add the katayfi in the pan and cook until golden and crispy.
Add the the rose water syrup and cook for another few minutes.
Add the katayfi mix in a bowl with the blended roast pistachios and allow them to cool down for 15 minutes before adding in the remaining ingredients. Massage everything together until everything is well incorporated.

Tempered CHOCOLATE

Sart by brushing your coloured coco butter in your desired mould. Once you finished brushing the colours allow it to set for 5 minutes.
In the meantime start by adding 400g of dark chocolate in a bowl and gently microwave it until it reaches 50C.
Once it reaches that temperature add 200g of non melted chocolate into the melted chocolate bowl and mixi until all chocolate has melted and reached a temperature between 31-32C.
Pour the chocolate in the mould, then tap it few times on your work surface to allow any air bubbles to escape, then flip it over and pour in the chocolate on a silicone baking mat,(doing so will allow you to easly scrape your chocolate later on). Make sure to continuously tap the mold while pouring the chocolate to remove any access.
Flip the mold back and scrap the top using a dough scraper or a chocolate scraper if you have one. Leave the chocolate shells to crystaliz it will take between 30 minutes to 1hr.
Fill in the inside with the pistachio katayfi mixture making sure to leave 1/2 to 1 mm for the tempered melted chocolate. Once chocolate is crystallized, warm the top slightly using a heat gun or even a hair drier , and close the mold with tempered chocolate. Tap the mould from the side to remove any hidden air bubble then scrap the top again. Allow the chocolate to crystallise for 1 to 2 hours.
Give the mold a gentle twist, then
flip the mold over to release the chocolate bars.
A good indication that your chocolate has been tempered correctly is;
1- you should be able to let the chocolate set in a room temperature.
When breaking the chocolate bar you should be able to hear a snap sound.

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by Extra Toom

January 13, 2025

The best chocolate fudge brownie with strawberry compote and marshmallow fluff

@extratoom The best chocolate fudge brownie with strawberry compote and marshmallow fluff. #chocolatebrownies Full printable recipe on my website link in bio . . . #chocolate #chocolatebrownie #traybake #triplechocolate #triplechocolatebrownie #brownierecipe #fudge #bakery #easybaking #bakingtiktok #fyp #viralrecipes ♬ original sound – Extra_Toom

by Extra Toom

December 29, 2024

Salted nut crackers and chocolate bars

by Extra Toom

December 9, 2024

Spiced rice with Moroccan glazed beef ribs – kabseh

Spiced rice with Moroccan glazed beef ribs – kabseh

Prep Time 40

Cook Time 2

Course Main Course

Cuisine arabic, Middle Eastern

Servings 6

Ingredients

Cooked beef ribs

4 Beef ribs
2 Tbsp Ghee
2 Litre Boiling water
2 Cinnamon sticks
1/2 Tbsp Whole black pepper seeds
1/4 Tsp Cloves
7 Whole cardamom
3 Bay leaves
1/2 Tbsp Sea Salt
1/2 Tbsp Cracked pepper

Beef ribs Marination

2 Tbsp Belazu Tagine paste
1 Tbsp Honey
1 Tbsp Apricot jam
1/4 Cup Water

Spiced Rice – Kabseh

2 Tbsp Vegetable oil
2 Large Sliced white onions
1 Tbsp Cumin seeds
2 Cups Shredded Carrots
1 Chicken stock cube
10 Sliced garlic
1/2 Thumb of minced ginger
1/2 Tbsp Cardamom powder
1 Tbsp Turmeric
1/2 Tbsp 7 spice
2 Tbsp Tomato paste
3 Cups Long basmati rice
4 1/2 Cups Boiling Broth
1/2 Cup Golden raisins
2 Dehydrated lime
2 Dehydrated black lime

Instructions

Cooked beef ribs

In a pressure cooker, pan start by adding the ghee. Once melted star by Browning the beef ribs for three minutes on each side until golden and crispy.
Add in all the spices that you see above followed by 2 L of boiling water. Pressure cook the beef ribs for 90 minutes. Once done, allow the beef ribs in the broth to cool down slightly before sieving and transferring the broth into a bowl. Set the broth to the side as we will be using it to cook the rice.

Beef ribs Marination

Place the beef ribs on a baking tray.
Mix the marination in a bowl and brush the beef ribs.
Bake for 10 min in a preheated oven that is set on 180C.

Spiced rice – Kabseh

Add your basmati rice in a bowl full of cold water and let it sit on the side of your kitchen counter for a minimum of two hours. This method will help your rice to become super light and fluffy when cooking later on.
In a large saucepan start by adding your vegetable oil, followed by your sliced onion and your cumin seeds and cook until the onion has fully caramelised. Add in your shredded carrots, followed by your chicken stock cube, your sliced garlic and your ginger and cook for three minutes on medium heat after that add the remaining spices and the tomato paste and cook for another three minutes. Add in your golden raisins and cook for another three minutes.
Wash and drain your basmati rice from water, and slowly start to layer the rice in between the onion and raisins mixture. Once everything is layered gently fold everything in until it’s all combined, add your boiling broth, mix everything together then add your dehydrated limes and put it on a medium heat until the broth starts to boil, cover the sauce pan with a lid and adjust the temperature to low heat on your stove. Allow to cook for 28 to 30 minutes or until the rice is fully cooked.

Finish

Allow to rise and the beef ribs to cool down.
Bring your large serving plate or platter.
Add the rice followed by the shredded beef and enjoy.
you can serve this with salad or minted yoghurt.

Me Adventure, Meat

by Extra Toom

November 15, 2024

Date and honey energy bars

by Extra Toom

November 4, 2024

Lamb stew and herby dumplings

by Extra Toom

October 6, 2024

Almond and plum cheesecake blondie

Plum and almond cheesecake blondie

Prep Time 1

Cook Time 45

Course Dessert

Servings 12

Ingredients

Blondie

180 Grams Butter
200 Grams Light muscovado sugar
3 Large Eggs
160 Grams Self-Raising flour
60 Grams Ground Almonds
120 Grams White chocolate
1 Tsp Vanilla paste
2 Tsp Sea Salt

Cheesecake mix

250 Grams Cream cheese
1 Large Eggs
1 Tbsp Light brown sugar
1 Tbsp Candied oranges

Toppings

3 Full plums
6 Marcona almonds
2 Tbsp Brown Demerara Sugar

Spiced butter mix

50 Grams Melted butter
1 Tsp Cinamon
1 Tsp Brown sugar

Instructions

Blondie

Start by preheating the oven to 170C.
Now with the weather getting cold, it’s difficult to get the butter to soften at a room temperature. what you can do instead of using the microwave is to slice the butter into chunks and beat it in the mixer until soften and light in colour.
Check the video for visual demonstration.
Once butter has softened add the sugar and continue to mix until light in colour.
Add the eggs and mix, making sure to scrape the sides of the bowl every time. Add the flour and the ground almonds mix until everything come together. Then add your vanilla and white chocolate then fold everything.
The mixture should be thick. Transfer it into a baking tray that has been lined with parchment paper.

cheesecake mix

Beat the soft cheese with the sugar into smooth, then add your egg and your candied oranges. Spoon this into the top of the cake, then use in the back of the spoon to feather the cheesecake mix so it can fall in between the Blondie batter.
Slice the plums in half and take the seeds out. Then press the plums, skin side down into the blondie mix. Then replace the seeds With an almond into each one.

brown butter

Melt your butter and add cinnamon and sugar and brush over the plums and the almonds. Any remaining butter left just drizzle around the Blondie cheesecake mix. Sprinkle some Demerara sugar on top.
Bake in the oven for 40 to 45 minutes. Once out, allow it to cool down for a good 20 minutes before slicing and enjoy.

by Extra Toom

September 16, 2024

The best triple chocolate cookie

by Extra Toom

September 9, 2024

Plum and brown butter granola loaf – breakfast loaf

by Extra Toom

August 25, 2024

Mahshi- Stuffed vegetables

Mahshi – stuffed vegetables

Course Main Course

Cuisine arabic

Ingredients

The lamb breast

500 grams sliced lamb breast
1 Tbsp Ghee
2 Cardamom
2 star Anise
2 Cloves
2 L Boiling water
2 Bay leaves
1 cinnamon stick

Stuffed vegetable mix

500 grams Washed Egyptian rice
250 grams Minced beef
1 Tbsp Tomato paste
2 tbsp olive oil
2 Tbsp Water
2 Finely chopped tomatoes
1 Tbsp Lebanese 7 spice
1 tsp Cinnamon
1 tsp Black pepper
1 Tbsp Sea Salt
3 minced garlic

Layering the vegetables

2 Liter lamb broth
1/2 Tube Tomato paste
10 Minced garlic
1 Tbsp Dry mint
1 Tbsp Sea Salt

Instructions

The lamb breast

In a pressure cooker pan, start by browning your sliced lamb breast, with a tablespoon of ghee for two minutes on each side.
Add all your spices that you see above, followed byboiling water. Pressure cook them for 30 minutes. Once cooked remove the lamb breast and seive the lamb broth from any spices. Keep on the side for later use.

Stuffed vegetables mix

In a bowl start adding your washed Egyptian rice. (it’s preferably to use Egyptian rice than any other rice as it hold it self better inside the vegetables as well as the grain is not as large in comparison to Jasmine rice or Basmati rice which will help preventing the vegetables from breaking when cooking).
Add your meat,your oil, water, tomato pure, your spices, your shopped tomatoes and your minced garlic together and mix through until everything come together.
Now wash the vegetables you are using throughly and clean them well. Slice the top of the courgette and carefully hollow out the insides using corer. (You can find this tool on eBay just type Mahshi corer) also using the method shown in the video making sure not to speed up the process to prevent tearing the walls.
Slice the top part of the pepper and keep the stamp for decoration also make sure to clean all the seeds from the inside and you can do that by tapping the pepper gently on a smooth surface.
Stuff the vegetables with the filling, tapping the bottom gently of the courgette and pepper to fill in the gaps. Leave some space at the top to allow the rice to expand.

Layering the vegetables

In a deep pot, layer the lamb followed by your stuffed vegetables,packing them tightly to avoid bursting when cooking. Mix the tomato paste with the lamb broth in a bowl. Drizzle over the vegetables. Cover with more water/broth to reach the top level of the pot.
Place a heat-proof plate on top and press down to hold everything in place. Bring to a simmer over high heat, then turn down to low and cover with a lid. Cook for an hour and 15 minutes.
After and hour and 15 minutes remove the lid and add the garlic as well as the dry mint, mix it in, cover everything back again and cook for another 15 minutes.
Once cooked, let it cool down slightly, carefully remove the vegetables poor out the sauce and serve.

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by Extra Toom

August 11, 2024

Honeycomb recipe – works every time

@extratoom How to make honeycomb that will work every time – #honeycomb #candy #pastry #foodscience #honeycombchallenge #englishdessert #sweets #easyrecipes #howto #fyp #candyshop #trendingfood #glutenfree #harrypotter ♬ original sound – Extra_Toom

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by Extra Toom

August 5, 2024

Steamed golden syrup sponge pudding- classic British dessert

@extratoom Steamed golden syrup sponge pudding – classic british dessert Full recipe on my website link in bio . . #cake #cakelife #british #britishdessert #sponge #pudding #moistcake #softcake #pastry #pastrychef #syrup #goldensyrup #cakeoftiktok #fyp #trendingfood ♬ original sound – Extra_Toom

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by Extra Toom

July 23, 2024

lemon and garlic chicken stew with Arabic rice

@extratoom Healthy lemon and garlic chicken stew. One of the best meals i have done. #food #foodtiktok #foodie #healthy #healthyfood #stew #homemadefood #quickandeasyrecipe #chickenstew #lemonandchicken #garliclemonchicken #diet #30minmeals ♬ original sound – Extra_Toom

Lemon and garlic chicken stew with Arabic rice

Print Recipe

Prep Time 20

Cook Time 50

Course Main Course

Cuisine arabic

Servings 6

Ingredients

Lemon and garlic chicken

2 Tbsp Ghee
2 Large White onions
4 Large Diced Chicken Breast
5 Whole garlic
1 Cinnamon stick
1 Tbsp Aromat
1/2 Tbsp Black pepper
1 tsp Dry Coriander
1 Tsp garlic powder
1 Tsp Cinnamon
1 Tsp Cumin powder
1 Tsp Cardamom powder
1/2 Tbsp Sweet paprika
3 Dry bay leaves
5 Small Yellow Courgette
1 Can Whole mushrooms
1 Can Mini potatoes
2 Vegetable stock
1 1/2 L Boiling Water
10 Minced garlic
2 L Lemon juice
1 Handful Fresh coriander
1 Tbsp Cornstarch
3 Tbsp Water
1 Tbsp Sea salt

Arabic rice

1 Tbsp vegetable oil
50 gram vermicelli noodles
2 Cups Basmati rice
3 Cups Boiling Water
1/2 Tbsp Sea Salt

Instructions

In a large saucepan pan start by adding your ghee. Once melted add your sliced onions and cinnamon stick and cook until soft. Add your diced chicken, aromat and black pepper.
Once chicken Start to have a colour on add all your spices and cook for few minutes. Add your vegetables and bay leaves and cook for an additional 2 minutes.
Add boiling water enough to cover the top of the stew. Cover the lid and cook for 30 minutes. Open the lid and add your minced garlic and lemon and cook for another 5 minutes. Add your cornstarch that has been mixed with water and cook for another 5 minutes.
Once it thickens slightly add chopped fresh coriander and cook for final 5 minutes.

Arabic rice

Start by adding vegetable oil and crushed vermicelli noodles and cook them until brown in colour.
Add your washed diced followed by water. Once water starts to boil cover the lid and reduce heat to low and cook for 20bminutes.

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by Extra Toom

July 22, 2024

Edible Rubarb foam – fine dining

@extratoom Edible fruit foam – Rhubarb foavour Fine dining experience at home. . . Full printable recipe on my website link in bio . . #rhubarb #foam #gastronomy #finedining #restaurant #edibleart #ediblefoam #pastrychef #pastry #pastrycheflife #pastrychefsoftiktok #howto #learnontiktok ♬ original sound – Extra_Toom

Dessert, Me Adventure

by Extra Toom