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High protein chicken and quinoa salad
@extratoom Healthy and high protein chicken and quinoa salad. . . #salad #quinoa #chicken #highprotein #highproteinmeals #quinoasalad #highproteinrecipes #protein #healthymeals #healthy #weightloss #weightlossrecipes #easyrecipe #mediterranean #mediterraneanfood #mediterraneandiet #mediterraneansalad #greeksalad ♬ original sound – Extra_Toom
Vanilla ice-cream with honeycomb
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Vanilla ice cream with honeycomb
Ingredients
- 8 egg yolks
- 250 grams Sugar
- 500 Double cream
- 500 Milk
- 2 Tsp Vanilla paste
- 25 Ice cream stabiliser (optional)
- 150 grams Crushed Honeycomb
Instructions
- Start by whisking the milk,cream, stabiliser and vanilla paste together. Pour it in a saucepan and bring it to boil.
- In a bowl whisk together the egg yolks and sugar and set aside until the cream and milk mixture start to boil.
- Once the mixture start to boil remove it from the heat. Using a ladle start by tempering the eggs by pouring the cream and milk mixture on to the yolks and sugar a little at time. Making sure to whisk while pouring to avoid cooking the yolks.
- Once everything has been mixed strain everything cover with cling film and let it cool for 20 minutes.
- Add everything in your ice cream machine. Once it’s ready start adding the vanilla ice cream in a tub followed by layers of honeycomb. Place it in the freezer for few hours before serving.
- When serving some of the honeycomb will melt and turns into caramel Which will create a great crunchy and oozy texture coming from the honeycomb.
Healthy and easy chicken curry
Healthy chicken curry
Ingredients
Curry sauce
- 1 White Onion
- 1 Yellow Pepper
- 1 Thumb-sized piece of ginger
- 4 Cloves of Garlic
- 1 Vegetable stock
- 45 grams Coriander
- 1 Tbsp Olive oil
- 1/2 cup water
- 1 Tbsp Coriander Powder
- 1 Tbsp Turmeric Powder
- 1 Tbsp Curry powder
- 500 Ml Chicken Stock
- 1 Tbsp Tomato paste
- 1 tsp Masala powder
- 1 Tbsp Sea Salt
- 1 red chilli
Curry
- 1/8 cup Olive oil
- 4 chicken breast
- 1 vegetable stock
- 1 Lemon juice
- 1 Chopped Onion
- 1 Yellow or Orange Pepper
- 1 Can Drained Chickpeas
Instructions
- Start by chopping your chicken into Cube sized pieces. In a large pan add olive oil and place it on a medium heat stove and start frying your chicken for a few minutes. Then add lemon juice and chicken stock and mix.
- Remove the chicken from the pan and then add your chopped onion and pepper and cook until softened.In the meantime start by peeling the onion garlic and ginger, and chop the peppers. Add in the blender, followed by your chilli and the remaining ingredients that you can see above in the curry sauce section. Blend everything together to a paste.
- Once your vegetables have softened, add the curry sauce and cook for good 10 minutes until all the raw ingredients in the curry sauce is cooked. Add the chicken stock that has been mixed with the tomato paste and the masala powder followed by the chickpeas and cook for another 40 minutes until the sauce has reduced and has become darker in colour add you’re a chicken and cook for another 10 minutes or until your chicken is fully cooked. served with rice or non-bread and enjoy.
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Lamb noodles with vegetable stir fry
@extratoom Lamb egg noodles with stir fry veggies #eggnoodles #noodles #stirfry #stirfrynoodles #lamb #lambstirfry #lambsteak #easyrecipes #30minutemeals #vegetables #easydinnerideas #quickmeals #takeawayfood #takeawaynight #takeawayathome ♬ original sound – Extra_Toom
Hazelnut and cherry chocolate fudge cake
Hazelnut and cherry chocolate fudge cake
Ingredients
- 80 grams golden sultanas
- 50 ML cherry syrup
- 180 grams nibbed hazelnut
- 150 grams caster sugar
- 150 grams Soft unsalted butter
- 20 grams plain flour
- 10 grams cocoa powder
- 300 grams 54% dark chocolate
- 6 eggs
Rosemary Sugar
- 20 grams Fresh Rosemary
- 30 Grams Caster Sugar
Instructions
Cake
- Start by adding the sultanas in a small bowl. Mix in with cherry syrup and set aside for a minimum of 2 hours. The longer you leave it the better.
- preheat your oven to 160C.
- Toast the hazelnuts in a pan till golden brown and the nutty aroma comes through. Take out 20g grams of the roasted nibbed hazelnut and blend to powder. Mix the blended nibbed hazelnut powder with flour and cocoa powder and set aside.
- In a food mixer beat the soft unsalted butter and sugar together until light and fluffy. In the meantime put a small pan of water on to boil, place a small dish on top of it with chocolate and let it melt over simmering water making sure not to get any steam get on contact with the chocolate other wise the chocolate will split.
- Once your butter and sugar has turned light in colour saperate the egg yolks from the white and start adding the egg yolks one by one while mixing until you get smooth paste. Remove the melted Chocolate from the heat and start slowly pouring it on top of the egg yolk and butter mixture, making sure to continuously mix, preventing the eggs from cooking while adding hot molten chocolate. This process is very crucial to make sure you take your time and don’t add all the chocolate at once. At this stage you should get a light mousse consistency.
- Add in the dry ingredients and fold in then whisk the egg whites into almost stiff and white in colour or cloud consistency. Carefully fold the egg whites in then introduce another 50 g of the roasted hazelnuts, as well as the drained sultanas.
- Scrape the mixture into a lined cake, tin and scatter remaining hazelnuts and the rosemary sugar, bake in the oven for one hour until lightly firm on top move from the oven and let it rest for 20 minutes before serving. Enjoy.
Rosemary sugar powder
- Mix in the Rosemary and sugar together and blend until powder.
Moroccan Zaalouk with grilled Halloumi
@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 …
Palestinian Arayes- Kofta Stuffed pita
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Palestinians Arayes – Kofta stuffed pita
Ingredients
Arayes
- 1 Large White Onion
- 500 Grams 12% fat mince beef
- 5 Minced Garlic
- 50 Grams Finely chopped Coriander
- 100 Grams Finely chopped parsley
- 30 Grams Finely chopped jalapeño
- 1 Tbsp Lebanese 7spice
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Sumac
- 1 Tbsp Extra-virgin olive oil
- 1/2 Tbsp Cumin powder
- 1/2 Tbsp Paprika
- 2 Tbsp Tomato Paste
- 1/8 Cup Pomegranate molasses
- 8 Pita bread
- 1/8 cup Extra-virgin olive oil for brushing
Yogurt Dip
- 1 Cup Yogurt
- 1 Lemon juice
- 1 Tbsp Dry Mint
- 2 Tbsp Tahini
- 1/2 Large Cucumber
Instructions
Arayes
- Start off by grating your large white onion. Once grated squeeze all the liquid out of the onion and place it in a large bowl.
- In the large bowl add your mince beef followed by the chopped coriander and parsley as well as chopped jalapeños. Add all the spices, tomato paste, olive oil and pomegranate molasses and mix until kofta consistency. Place the kofta in the fridge to rest for 2 hours. (This meat mix can be done a day before as well).
- Slice the pita bread in half and stuff them with the kofta mix Brush them with olive oil and grill them on a hot grill for 3 min on each side.
Yogurt dip
- In the mean time start by adding all the ingredients above together. chop your cucumber and add them in. mix everything together and serve on the side with the Arayes.
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
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
Homemade strawberry heart shaped gummies- pate de fruit
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Homemade strawberry heart shaped gummies- pate de fruit
Ingredients
Stage 1
- 250 grams Strawberry pure – I used Boiron
- 25 grams Caster sugar
- 7 grams Pectin
Stage 2
- 155 grams Caster sugar
- 50 grams Glucose
Instructions
- In a saucepan, start by adding your strawberry purée and place it on the medium heat until I reach between 60 to 65°C.
- Once it reaches the temperature required, adding your first stage of sugar and pectin and let it boil for two minutes.
- After two minutes, add in your stage two of sugar and glucose, stir in and let it boil on a medium heat until it reaches 105 to 107°C, making sure to whisk throughout to avoid the mix from sticking at the bottom of the pan.
- once it reached the temperature required, pour it in the desirable mould and let it sit for six hours a room temperature.
- the texture should be soft and chewy. Enjoy.