Extra Toom - Extra Toom means Extra Garlic in Lebanese and who doesn't love garlic ?

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Palestinian Arayes- Kofta Stuffed pita

Palestinian Arayes- Kofta Stuffed pita

@extratoom Lets maje Arayes 😊 Kofta stuffed pita bread. Full printable recipe is on my website link in bio ☺️ #arayes #arayesrecipe #ramadan #ramadanrecipes #palestine #kofta #stuffedbread #bread #pita #juicymeat #arabicfood #ramadan2024 #عرايس #كفتة #رمضان #لبنان ♬ original sound – Extra_Toom

All Recipes, Meat

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by Extra Toom

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How to make the viral Dubai chocolate bar

February 9, 2025

How to make the viral Dubai chocolate bar

@extratoom Let’s make the viral Dubai chocolate the right way ! Using the tempered chocolate method #dubai #dubaichocolate #viraldubai #dubaichocolatebar #chocolate #artchocolate #chocolatebar #bombom #pastrychef #viralfood #trendingforyou #trendingfood ♬ original sound – Extra_Toom

All Recipes, Dessert

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by Extra Toom

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The best chocolate fudge brownie with strawberry compote and marshmallow fluff

January 13, 2025

The best chocolate fudge brownie with strawberry compote and marshmallow fluff

The best chocolate fudge brownie with strawberry compote and marshmallow fluff

Print Recipe Pin Recipe

Course Dessert

Servings 8

Ingredients

Strawberry compote

300 grams Frozen strawberries
300 grams Caster sugar
1/2 Lemon juice
20 Grams Corn starch
1 Tsp Vanilla paste
1 pinch Sea salt

Chocolate fudge brownie

250 grams Melted Butter
190 grams 54% dark chocolate
270 grams Caster sugar
3 Large Eggs
60 grams Plain flour
1 tsp Sea salt
24 grams Baking powder
70 grams Coco powder
1 jar Marshmallow fluff

Instructions

Strawberry compote

Mix the frozen strawberries, lemon juice and the sugar together in a bowl and let it sit for 30 minutes until strawberry juices start to come out.
– Add the strawberries and sugar mix in a pan and turn the stove on a medium to low heat
– In a small tea cup add 1tsp of vanilla flavouring with 3 tbsp of water then mix in the cornstarch until you achieve a smooth and thick liquid then set aside for later use.
– Bring the strawberry mix to a boil or until it and reach 100C. Add the watered down cornstarch and mix.
Once the temperature reaches 102C or it has visibly thickened add 15 min timer and let it simmer on low heat.
– Once off the heat and add small pinch of salt.
– Pour this into a metal bowl, cover and place in the fridge overnight .

Chocolate fudge brownie

Start by melting the butter and chocolate in a microwavein separately then mix together until you achieve a thick liquid.
Beat Eggs and sugar until thick ribboning consistency. See the video above for visual instructions. Add the melted butter and chocolate mix slowly while making sure not to stop whisking to avoid cooking the eggs.
Mix the dry ingredients with wet ingredients together then fold in the strawberry compote.
Pour in the brownie mix in a lined baking tray. Then pipe in the marshmallow fluff as seen in the video then swirl once ready, bake in a preheated oven on 180C for 35 to 40 minutes.

@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

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by Extra Toom

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Salted nut crackers and chocolate bars

December 29, 2024

Salted nut crackers and chocolate bars

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by Extra Toom

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Spiced rice with Moroccan glazed beef ribs – kabseh

December 9, 2024

Spiced rice with Moroccan glazed beef ribs – kabseh

Me Adventure, Meat

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by Extra Toom

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Date and honey energy bars

November 15, 2024

Date and honey energy bars

Date and honey energy bars

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Course Breakfast, Snack

Servings 10

Ingredients

100 Grams Honey
50 Grams Golden syrup
80 Grams Almond butter
50 Grams Salted crunchy peanut butter
1 Tbsp Cinnamon powder
180 Grams Date paste
200 Grams Porridge oat
40 Grams Jumbo oat
60 Grams Flake Almonds

Instructions

Preheat the oven to 170C and line your baking tray.
Start by warming your honey, golden syrup, cinnamon powder, peanut and almond butter in a saucepan on a low heat, stirring until smooth and melted.
In a separate bowl add the date paste, porridge oat, jumbo oat and flaked almonds then pour the hot nut and honey mixture over and mix throughly until everything comes together.
Pack the mixture into the prepared tin, smoothing the top flat.
Bake for 20 minutes until golden on top.
Remove the tin and allow it to cool down for an hour before slicing and serving.

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by Extra Toom

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Lamb stew and herby dumplings

November 4, 2024

Lamb stew and herby dumplings

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by Extra Toom

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Almond and plum cheesecake blondie

October 6, 2024

Almond and plum cheesecake blondie

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by Extra Toom

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The best triple chocolate cookie

September 16, 2024

The best triple chocolate cookie

The best triple chocolate cookie

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Course Dessert

Servings 10

Ingredients

100 grams Melted 54% dark chocolate
200 grams Soft unsalted butter
130 grams Caster sugar
120 grams Light brown sugar
2 Large Eggs
280 Grams Plain flour
5 Grams Baking powder
40 Grams Covo powder
70 Grams White chocolate chips
100 Grams Milk chocolate chips

Topping

30 Grams White chocolate chips
40 Grams Melted chocolate chips
10 Grams Sea salt

Instructions

Start by preheating the oven to 180°C.
Start by melting the dark chocolate in the microwave, or set over a pan with a simmering water. Once melted, set aside to cool down .
In a mixing bowl add the soft butter and 2 sugars and mix until light in colour, creamy and fluffy. (Check the video for visual example). Gradually add the eggs one at a time then add the cooled melted chocolate slowly while mixing until the mixture turn light and double up in volume.
In a separate bowl, mix all dry ingredients together except chocolate chips and sift over the cookie mix. Mix everything until you achieve a thick and dark chocolate cookie dough.
Fold in the white and milk chocolate chips making sure to leave some aside for decoration. Shape into 70g ball, Sprinkle sea salt and bake for 15 minutes.
Once they are baked move them to a baking rack to cool down for 10 minutes. Melt the remaining milk chocolate and use to decorate the top. Allow to cool down for 20 minutes or until chocolate fully set and enjoy.

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by Extra Toom

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Plum and brown butter granola loaf – breakfast loaf

September 9, 2024

Plum and brown butter granola loaf – breakfast loaf

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by Extra Toom

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Mahshi- Stuffed vegetables

August 25, 2024

Mahshi- Stuffed vegetables

All Recipes, Meat

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by Extra Toom

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Honeycomb recipe – works every time

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

Honeycomb recipe

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Dessert

Ingredients

65 Grams Honey
140 Grams Glucose
75 Ml Water
400 Grams Caster Sugar
20 Grams Bicarbonate of soda Sifted

Instructions

Start by adding your honey, water, glucose and sugar in a deep pan and mix until all incorporated.
Leave it on a medium to high heat until it reaches 160C.
In the mean time sift in the bicarbonate of soda and once it reaches the temperature required. Sprinkle in the bicarb while whisking quickly. This stage needs to take less then a min.
Pour the honeycomb mix in a deep baking pan. Make sure the pan is deep enough to hold double the honeycomb mix as it will continue to grow while the bicarbonate is reacting.
Allow it to completely cool down and set before breaking it and that could take around 1 to 2 hours.

All Recipes, Dessert

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by Extra Toom

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Steamed golden syrup sponge pudding- classic British dessert

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

All Recipes, Dessert

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by Extra Toom

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lemon and garlic chicken stew with Arabic rice

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

All Recipes, Meat

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by Extra Toom

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Edible Rubarb foam – fine dining

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

Edible Rhubarb Foam – fine dining

Print Recipe Pin Recipe

Course Dessert

Ingredients

70 ML MSK Rhubarb Flavouring Compound
230 ML Water
15 Grams Caster Sugar
15 Grams Hyfoamer
3 Grams Xanthan Gum

Instructions

Start by adding all these ingredients together, and mix it on low until all powder has melted and sugar dissolve.
Increase the speed maximum and continue to whisk until farm has developed it will take around 6 to 8 minutes.
Place in fridge and serve on your plate.
If the foam start to decrease you can whip the foam back again to the desired volume.

Dessert, Me Adventure

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by Extra Toom

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the best fig chutney recipe

the best fig chutney recipe

All Recipes, Vegan

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by Extra Toom

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