Extra Toom

Prep Time 1

Cook Time 1 30

Course Main Course

Cuisine Mediterranean

Servings 8

Ingredients

Mash potato

4 Large Maris pipers potatoes
50 Grams Unsalted Butter
1/4 Cup Full fat Milk
1 Tbsp Salt

Lentil Stew

1/4 Cup Olive oil
1 Large Sliced leek
8 Sliced Tuscan kale
2 Diced coloured pepper
8 Small Diced small vine tomatoes
2 Vegetable cubes
2 Tbsp Worcestershire sauce
1 Tbsp liquid seasoning
5 Minced Garlic
2 Tbsp Tomato paste
1 Tbsp Sweet paprika
1 Tbsp Sea Salt
2 Cans Washed Green lentils
1 Tbsp Oregano

Instructions

Mash Potatoes

Peel and chop 4 large Maris Piper potatoes into even pieces. Boil in salted water until tender, about 15–20 minutes. Drain well, then mash until smooth. Add a little butter, a splash of milk, and salt to taste, mixing until creamy. Transfer the mashed potatoes to a deep casserole dish and smooth the top.

Lentil Stew

Warm olive oil in a deep pan over low heat, allowing the oil to gently heat without burning. Wash all vegetables thoroughly, then prepare them by slicing, chopping, and dicing.
Add the sliced leek, Tuscan kale, diced tomatoes, and peppers to the pan. Sweat slowly until softened and aromatic. Crumble in the vegetable stock cubes, followed by the Worcestershire sauce and liquid seasoning, and allow to cook for 5 minutes, letting the flavours develop.
Stir through the minced garlic, tomato paste, and sweet paprika. Cook gently until everything soften, comes together into a rich, fragrant base. Rinse the lentils well, then add them to the pan, seasoning with sea salt. Simmer for a further 5 minutes.
Spoon the lentil stew over a layer of creamy mashed potatoes, smoothing the surface.
To Finish
• Serve immediately: Bake at 180°C for 30 minutes until piping hot.
• Make ahead: Cover and refrigerate. When ready to eat, place straight into the oven at 180°C and bake for 30 minutes — perfect for a relaxed evening after work.
A comforting, nourishing dish designed for both fresh cooking and effortless meal prep.

@extratoom Let’s make this delicious and Gut friendly lentils stew with healthy mash potato. Full printable recipe on my website link in bio It’s January it’s cold. Everyone is on their healthcare. Everyone’s trying to lower their meat intake and some people are even doing the veganuary. and I have the right recipe for you. This is easier to prepare can be served straight away or as a meal prep fully vegetarian and definitely inspired by the Mediterranean diet. ##mediterraneandiet##gutfriendlyfoods##mashpotato##vegetarianfood##newyearresolution ♬ Finitude – Gabriel Albuquerqüe

All Recipes, Vegetarian

by Extra Toom

November 23, 2025

Chicken and leek pie

@extratoom Creamy chicken , mushroom and leek pie , ideal one pot comfort food . Full printable recipe on my website link bio #pie #chickenandleekpie #onepotmeals #pastry #comfortfood ♬ original sound – Extra_Toom

All Recipes, Meat

by Extra Toom

October 12, 2025

Plum butter – The perfect Autumn Christmas present idea

@extratoom Plum butter . A perfect autumn recipe that tastes delicious on a good warm toasted sourdough bread , an addition to porridge or even a Christmas present for someone’s special and who is not going to love a home-made spiced plum butter given to …

by Extra Toom

August 17, 2025

Creamy chicken lasagna

@extratoom Creamy chicken lasagna. This recipe is absolutely amazing it’s not your traditional #lasagna recipe but it’s so worth it. Perfect for meal prep or if you have big family. The well seasoned chicken filling works so well with the creamy bachamel sauce. Make sure to add Red Leicester as well as your mozzarella on top as they both complement each other. Full recipe on my website link in bio #mealprep #mealprepideas #chickenlasagna #lasagnarecipe ♬ original sound – Extra_Toom

Creamy chicken lasagna

Janine

Prep Time 1

Cook Time 2

Course Main Course

Servings 8

Ingredients

chicken filling

2 Large Chicken breast
1/4 White onion
3 Cloves
2 Cardamom
1 Tsp Dry coriander
1 L Boiling water
2 Bay Leaves
3 Tbsp Olive Oil
1 Large Diced white Onion
1 Diced celery
1 Diced yellow pepper
1 Vegetable stock
1 Chicken stock
2 Cups Chopped mushrooms
5 Minced garlic
5 Fresh thyme
1 Tbsp Mustard seeds
1/2 Tbsp Garlic powder
1/2 Tbsp Onion powder
1/2 Tbsp Paprika

Béchamel

100 grams Salted butter
100 grams Plain flour
2 L Full fat milk
1 Tsp garlic powder
1/2 Tsp Nutmeg
2 Tsp Black pepper
2 Tsp paprika
1/2 Tbsp chicken seasoning
1 Garlic and herb Boursin cheese
1 Packet of lasagna sheets
1 Tsp Sea salt
150 Grams Shredded Mozzarella cheese
100 Grams Red Leicester cheese
1 Tbsp Italian seasoning

Instructions

Chicken filling

Start by boiling two chicken breast with cloves, Cardamon, dried coriander and Bay leaves for 8minutes. Once done strain the chicken, allow them to cool down for 15 to 20 minutes before shredding.
In a large frying pan start by sautéing your onions,peppers and celery with olive oil. Once softened add the chicken and vegetable stock and cook for another few minutes. Add the sliced mushrooms, minced garlic and fresh thyme and cook for 5 minutes or until the mushrooms have softened. Add the shredded chicken with mustard seeds, garlic powder,onion powder,paprika powder and 1 cup of water and cook for 5 minutes.

Béchamel

Start by melting the butter once melted add the flour and mix. Once everything has been mixed allow it to cook for two minutes or until the butter and flour start to darken in colour. Add little bit of milk slowly to avoid getting any clumps. Add the nutmeg, garlic powder, paprika, black pepper, salt and chicken seasoning and whisk until the mix starts to thicken.
Add whole block of Boursin cheese and once melted you are ready to start assembling your lasagna.

Lasagna

In a baking tray starts by adding a layer of Béchamel, chicken then lasagna sheets and repeat that 3 times starting and finishing with Béchamel.
Sprinkle salt and add the mozzarella and Red Leicester cheese and sprinkle Italian seasoning. Cook for 45 minutes on 170C in the oven.

All Recipes, Meat

by Extra Toom

July 19, 2025

Salt beef tacos with Mexican rice

@extratoom How to prepare and roast salt beef brisket 😁 Full printable recipe on my website link in bio. This recipe is perfrct for new york deli style sandwiches 😁 #saltbeef #beef #roast #roastbeef #brisket #brisketprep #bbq #newyork #newyorkdeli #howto #cooking #learnontiktok #howtoroast #grilledmeat #ruben …

All Recipes, Me Adventure, Meat

by Extra Toom

June 8, 2025

Warm peas, potato and feta Greek dish

@extratoom Peas and potato with feta cheese – the best homemade Greek dish. Suitable for vegetarian. I had this dish on one of my trips to Greece and it was unbelievable. Super easy to make and you can have it on its own or with …

Me Adventure, Vegetarian

by Extra Toom

May 18, 2025

Halal beef and lamb lasagna

@extratoom The best lasagna recipe to make this week. This beef and lamb lasagna is fully halal and it’s packed with flavours ! Full printable recipe as usual on my website link in bio. #lasagna #halalfood #beeflasagna #italianfood #onepotmeal #onepotmeals #mealprepideas #mealprep #lasagnarecipe ♬ original sound – Extra_Toom

Beef and lamb lasagna

Prep Time 1

Cook Time 45

Course Main Course

Cuisine Italian

Servings 6

Ingredients

Meat lasagna mix

1/2 Box Lasagna
1/4 cup Olive oil
2 Finely chopped celery
3 Finely chopped carrots
2 Large Finely chopped white onions
200 Grams Finely chopped mushrooms
1 Beef stock
1 Vegetable stock
8 Springs Fresh thyme
5 Minced garlic
500 Grams 10% Beef mince
100 Grams 5% Beef mince
200 Grams Lamb mince
1 Tbsp 7 spice
1 Tsp Nutmeg
1 Tbsp Italian seasoning
1 Tsp Aromat
1/2 Tbsp Garlic powder
1/2 Tbsp Onion powder
70 Ml Worcestershire sauce
1/2 Tbsp English mustard
2 Tbsp Tomato paste
1 Can Chopped Tomatoes
1 Tbsp Sea Salt

Béchamel sauce

100 Grams Salted butter
100 Grams Plain flour
2 Litre Milk
1 Tsp Black pepper
1 Tsp Garlic powder
1 Tsp Sea Salt
1/2 Tsp Nutmeg
1/2 Tbsp Dijon mustard
1 Block Garlic and herbs Boursin cheese

Toppings

300 Grams Shredded mozzarella cheese
1 Tbsp Dry Oregano
1/2 Tbsp Dry thyme
1/2 Tbsp Sea Salt
1 Tsp Aromat

Instructions

Lasagna filling

In a frying pan start by sautéing your chopped vegetables with some olive oil until softened. Then add your beef and vegetable stock followed by your minced garlic and fresh thyme and cook for few minutes.
Add your minced beef and lamb and cook for 5 minutes. Add your spices, worcestershire sauce tomato paste, mustard and 1 can of chopped tomato and cook for 15 minutes until the sauce reduces by half. Add the salt and cook for 30 minutes on low heat until it fully thickens. Allow it to cool down slightly before layering.

Béchamel

In a sauce pan start by adding your salted butter once melted, Add your flour and cook on a low heat until you start smelling a nutty aroma coming from the pan. Add your milk in stages to avoid any clump forming. Once’s everything is mixed in add your spices and cook until it thickens. Once’s thickened add a block of Boursin cheese and cook until it start to boil. Once’s thickened add boiled remove from heat and allow it to cool down slightly before layering.

Layering and baking

In a big and deep baking casserole start by adding your meat mixture followed by your non cooked lasagna sheets. Then followed by meat filling , Bachamel sauce then the lasagna sheets. Repeat that order 3x times . Then finally sprinkle shredded mozzarella cheese all over the lasagna and sprinkle some Aromat , dry thyme, oregano and little bit of sea salt.
Bake for 45 minutes on 180C .
Enjoy

All Recipes, Me Adventure, Meat

by Extra Toom

April 13, 2025

Creamy beef Cajun pasta – One pot meal

@extratoom Creamy Cajun beef pasta. Let me show you how to make this delicious and easy one pot meal. This recipe is on a budget and so easy to make. Full recipe is on my website link in bio. #cajunpasta #creamypasta #pasta #pastatiktok #beefpasta #ragu …

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by Extra Toom

March 14, 2025

Creamy chicken curry with vegetable pilau rice

@extratoom Let’s make one of my famous curry recipes. Very popular in my house to the point I make it at least twice a week ! It’s perfect for an easy Ramadan dinner. Here we have creamy chicken curry with vegetable pilau rice. Full printable …

by Extra Toom

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

Viral Dubai chocolate bar

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.

All Recipes, Dessert

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