Extra Toom

Prep Time 30

Cook Time 18

Course Dessert

Servings 12

Ingredients

Muffin sponge

250 grams Butter / margarine
250 grams Caster Sugar
250 grams Self raising flour
Eggs Large 5
1 tsp vanilla powder / sugar

Strawberry compote

200 grams Frozen Strawberries
50 grams Strawberry Juice
50 grams strawberry Jam
2 Tbsp Flour
2 tsp Vanilla Paste

Crumble

150 grams Plain Flour
150 grams Ground Almonds
250 grams Butter
100 grams Light Brown Demerara Sugar
150 grams Caster Sugar
1 tsp Cinnamon
1 tsp Sea Salt

Instructions

Crumble Topping

Combine the flour,almonds,sugar and salt and whisk to omit any lumps.
Rub in the cold butter to create coarse breadcrumb texture. Take care not to overwork as the mixture will become to chunky.
Chill for at least 1 hour before use.
Once ready sprinkle it on top of the muffin.

Strawberry compote

Add in your frozen strawberries in a bowl, followed by some strawberry juice.
Mix and let it sit on the side until the strawberries are completely defrosted.
Once defrosted, lightly crush them then add strawberry jam, vanilla and few tablespoons of flour. Flour helps distribute the strawberry mix equally around your muffin and stops your fruit sinking at the bottom of the muffin.
Mix until everything is well incorporated.

Muffin

Cream the butter and sugar till very light and fluffy. ( check the video above for visual reference).
Add the eggs and mix on low speed. Make sure you don’t over mix and keep scraping down the bowl to ensure everything is mixed through. Don’t worry if the mixture looks like a scramble eggs at the moment, just trust the process.
Add the flour and mix on low speed until it all incorporated.
Add the strawberry compote and fold it in gently.
Divide the batter into the muffin cups (I measured them at 80g each).
Sprinkle the crumble on top and bake in a preheated oven 160C for 18 to 20 minutes or until the baking skewer comes out clean.

by Extra Toom

April 7, 2024

Hazelnut and cherry chocolate fudge cake

@extratoom Hazelnut Fudge chocolate cake Full recipe is on my website link in bio . . #cake #chocolatecake #fudgebrownies #fudgecake #hazelnutchocolate #brownie #moistcake #pastry #cakedecorating #pastrychef #eid #celebrationalcake #cakeart #fyp #chocolate ♬ original sound – Extra_Toom

by Extra Toom

March 31, 2024

Sliced roast beef at home with sticky tangy marination

All Recipes, Meat

by Extra Toom

March 17, 2024

Moroccan Zaalouk with grilled Halloumi

Moroccan Zaalouk with grilled Halloumi

Prep Time 20

Cook Time 30

Course Breakfast

Ingredients

4 Tbsp Olive oil
4 Cloves of garlic
1/2 Tbsp Cumin Powder
5 Finely Chopped Tomatoes
2 Tbsp Tomato paste
1/2 Tbsp Chilli paste
2 Tsp Sweet Paprika
20 Grams Fresh Thyme
1/2 Tbsp Brown Sugar
100 ML Warm water
2 Bay Leaves
1 Jar Roasted Aubergine
1 Tbsp Sea Salt
1 Tbsp Ghee
1 Full block of Halloumi cheese
50 grams chopped Coriander

Instructions

Start by heating up your olive oil in a deep pan. Add the garlic and cumin and cook for 30 seconds to a minute on a medium heat.
Tip in the tomatoes, tomato purée and chilli paste and cook for few minutes then add the paprika, fresh thyme and brown sugar then cook for 5 minutes on medium heat.
Add 100 ml of water and bay leaves mix well and bring to boil. Let it reduce for 10 minutes, stirring occasionally.
Once your sauce has reduced tip over the smoke aubergine from the jar or alternatively make your own and season with good pinch of salt. Mix well and cook for another 10 minutes. Add the chopped coriander mix it well, turn off the heat and let it sit on the side.
In the meantime, add 1 tablespoon of getting a frying pan start calling you, a sliced halloumi is until the golden on both sides.
Serve immediately with some warm pitta and enjoy.

@extratoom Ramadan is here and if you love Morrocan food and fencing an and delicious meal to have for Sohour Then this recipe is for you 😁 Zaaloyk with crispy Halloumi cheese This delicious and Smokey aubergine dip is perfect next to warm bread. Even tho it’s not normally traditional to have this with Halloumi cheese but I found adding it on gives this dish that salty flavour that it’s missing ☺️ . . . Full video & printable is on my website link in bio In the mean time check my website for more recipes that I am sure you will enjoy ☺️ . . #zaalouk #zaaloukaubergine🍆 #dip #dips #ramadan #fasting #sohour #ramadankareem #ramadanmubarak #bread #flatbread #aubergine #auberginedip #moroccan #morrocanfood #chef #halloumi #halloumicheese #ramadan2024 ♬ original sound – Extra_Toom

All Recipes, Vegetarian

by Extra Toom

March 3, 2024

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

by Extra Toom

February 25, 2024

Easy Sweet & buttery tart crust recipe

@extratoom Let me show you how to make a thin sweet pastry crust. Full printable recipe is on my website link in bio #pastry #pastrycrust #fruit #fruittart #tart #dessert #howto #sweetrecipe #dessert #dessertrecipe #pastry #pastrychef #lemon #lemonandraspberry ♬ original sound – Extra_Toom

by Extra Toom

February 18, 2024

The best cauliflower cheese recipe

@extratoom The best creamy cauliflower cheese recipe! Full recipe details is on my website #cheese #cauliflower #cauliflowercheese #cauliflowercheeserecipe #roastdinner #creamyrecipe #meltedcheese #learnontiktok #tiktokrecipe #traybake #onepotmeal #englishfood #vegetarianrecipe ♬ original sound – Extra_Toom

Cauliflower cheese recipe

Prep Time 30

Cook Time 2

Course Main Course, Side Dish

Servings 8

Ingredients

Roasted Cauliflower

1 for cauliflower with the leaves
2 Tbsp vegetable oil
2 tsp Sumac
2 tsp Sea Salt
2 tsp garlic Powder
1 tsp Paprika

Cheese mix

80 grams Butter
5 garlic cloves
500 Ml Milk
700 Double cream
1 tbsp black pepper
1 tbsp Aromat or vegetable stock
1/2 tbsp paprika
1 tsp nutmeg
1 Boursin cheese
100 grams Gruyère cheese
200 grams mozzarella cheese
2 tsp Miso Paste
2 tsp French Mustard
50 grams Parsley

Instructions

Start by cutting your cauliflower into medium-size making sure to include the leaves. Once done, give them a rinse and set them aside.
On a baking tray add your vegetable oil and your cauliflower plus the leaves. Sprinkle the spices on top and Place them in the oven at 180°C and bake for around 20 to 25 minutes.
Meanwhile, melt the butter until it’s brown and caramelised (burnoisette). Add your sliced garlic and cook until they’re Golden Brown. Add in the flour and mix together then leave them to cook for a few minutes. While it’s cooking, prepare your cream sauce by adding your milk and the double cream followed by the salt, black pepper, paprika, Aaromat or vegetable stock and nutmeg give everything a mix and pour it in above your flour and butter mixture, making sure to continue to whisk until it forms a thick sauce .
Bring the sauce into your gentle bubble add in your Boursin cheese and half of the amount of Gruyère cheese and the mozzarella cheese. Making sure to leave the other half on the side for the topping.
Once the cheeses have melted in the sauce remove from heat, mix in the parsley and poor over your cooled roasted cauliflower until everything is evenly distributed.
Sprinkle the remaining Gruyère and mozzarella cheese and place the tray back in the oven and cook for 30 minutes on 180C or until the top is golden brown.
If you are patient enough allow it to cool down for 15 minutes before serving. Enjoy 🙂

All Recipes, Vegetarian

by Extra Toom

February 11, 2024

Homemade strawberry heart shaped gummies- pate de fruit

@extratoom Let me teach you how to make these delicious vegan strawberry gummies (patt de fruit) at home without using any gelatine 😁 great valentine desseet ideas Full recipe is on my website link in bio #patedefruit #gummies #sweets #sweettooth #vegancandy #candy #learnontiktok #valentine #valentinesday …

by Extra Toom

February 4, 2024

Caramelised banana and miso oat bars

@extratoom Caramel banana & miso oat bars This recipe is that good i made it 3 times already ! #miso #oat #oatbars #caramel #banana #energybar #energybars #oatmeal #misopaste #easyrecipes #learnontiktok #easybaking #easybakingrecipes #onetraybake #traybake ♬ original sound – NOFEELINGS.

by Extra Toom

January 28, 2024

Healthy Mediterranean Bowl with freekeh and honey roasted beetroot

@extratoom Healthy Mediterranean bowl with honey roasted beetroot and freekeh. In the video i say fenugreek but i meant tarragon sorry about this. #salad #healthyfood #healthysalad #mediterranean #diet #mediteranneanfood #freekeh #lebanesefood #gym #healthy #learnhowtocook #learnontiktok #yogurt #roastedbeetroot #roastnuts ♬ original sound – NOFEELINGS.

Healthy Mediterranean bowl with honey roasted beets and freekeh

Prep Time 30

Cook Time 30

Course Main Course

Cuisine lebanese, Mediterranean

Servings 6

Ingredients

Freekeh

2 cups Freekeh
4 cups Boiling water
1 Tesco garlic and thyme stock pot
1 Tsp Sea Salt

Roasted Beetroot

2 Roasted beetroot buy pre cooked from Tesco
1 Tbsp Olive Oil
2 Tbsp Sherry Vinegar
1 Tbsp Honey
1/2 Lemon Juice
1/2 Orange Zest
1 Tsp Dry Tarragon
1 Tsp Sea Salt

Toppings

1/2 Cup Cashews
1/2 Cup Plain Yogurt

Instructions

Freekeh

Start by washing freekeh few times until water comes out clear.
Add the washed freekeh in a saucepan followed by the stock pot, salt and boiling water mix, cover the saucepan with a lid then place it on a low heat for 25 to 30 minutes.

Honey Roasted Beetroot

In a bowl add sliced and pre cooked beetroot (you can find them in any shop in the vegetable section). Add cherry vinegar, salt, lemon juice, olive oil, orange zest and dry tarragon and mix. Place in the fridge for at least 30 minutes before serving.

Assemble

Roast the cashews in a saucepan with few sprays of oil.
In a serving plate or bowl add your cooked freekeh followed by the marinated roasted beets and the remaining juices. Add the roasted cashews few dollops of full fat yogurt and sprinkle more dry tarragon.
Serve and enjoy

All Recipes, Vegetarian

by Extra Toom

January 21, 2024

Seeded banana bread loaf

@extratoom Let’s make a seeded banana bread loaf. Super healthy, high in fiber and can last a week in the fridge 😁. This recipe is on my website link in my bio #banana #bananabread #bread #breadlover #breadloaf #loafofbread #howto #seededbread #loaf #breadrecipe #bananabreadrecipe #easybaking #bakingrecipe …

Dessert, Me Adventure, Vegetarian

by Extra Toom

January 15, 2024

paprika chicken goulash with pasta

@extratoom Paprika chicken goulash with pasta Full printable recipe on my website . . #pasta #pastadish #mealprep #chicken #pastachicken #chickenpasta #chickengoulash #goulash #paprikachicken #budgetfriendlymeals #healthymealideas #healthymeals #howto ♬ original sound – Extra_Toom

All Recipes, Meat

by Extra Toom

January 8, 2024

The best English fruit scones

@extratoom The perfrct english scones recipe. Full printable recipe pn my website link in bio . . This scone recipe is exactly like the one you have in bakeries or cafes #scone #scones #sconesrecipe #englishscones #englishdessert #jam #clottedcream #howto #afternoontea #dessert #baking #howtomakescones #dessertideas #teaatime ♬ original sound – Extra_Toom

The best English fruit scones

Prep Time 30

Cook Time 15

Course Breakfast, Dessert

Cuisine english

Servings 28

Ingredients

1400 Grams Self Raising Flour
17 Grams Baking Powder
58 Grams Caster Sugar
340 Grams Cold Butter
700 Grams Whole Milk
17 Grams Vanilla Extract
300 Grams Dry Fruits

Toppings

3 eggs
1 Cup Demerara Sugar

Instructions

Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder,sugar then mix.
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Or use a mixer making sure to cover butter and mix on low speed until it turns to fine crumbs.
Poor in the milk and vanilla, then add the liquid and combine it quickly until mix just come together followed by the dry fruits.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Tak (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out.
Brush the with egg mix and sprinkle demerare sugar.
Bake for 15 minutes.

by Extra Toom