Extra Toom

Prep Time 1

Cook Time 1 30

Course Main Course

Ingredients

1/4 cup olive oil
3 Large Sliced white onions
2 tsps Mustard Powder
2 tsps Chilli powder
2 Tbsp Curry Powder
1 Tbsp Coriander powder
10 Dry curry leaves
6 Minced garlic
1 thumb Minced ginger
60 grams Fresh chopped coriander
400 grams Pre cooked salt beef brisket
800 grams Cans chopped Tomatoes
2 Large red and yellow peppers
300 grams Yellow Chanda dall lentils
1 Lemon juice
1 Tbsp Sea Salt
1.5 L Boiling water
5 Large Chopped tomatoes

Instructions

In a large pan start by adding your Olive Oil, followed by your chopped white onions and cook until they have softened .
Once they have softened, add in the spices and continue to cook until the onions have fully caramelised and become slightly crispy.
Add in your garlic and ginger followed by your coriander then cook for few minutes. Add in your curry leaves and let it cook for few more minutes.
Add your tomatoes and peppers and cook until they have slightly softened. Then add your shredded salted beef brisket and cook for another few minutes.
Add in your prewashed lentils, followed by your chopped tomatoes and water.
Cover with a lid and cook for half an hour. After that, remove the lid and season with salt. Cover the lid back again and cook for another half an hour to 45 minutes, or until the lentils have completely softened.
If the lentils haven’t softened, but the water is starting to get really low, make sure to add more water to the pan cover lid and continue to cook.
When the lentils have completely softened and the curry has thickened. Pour in juice of one lemon and serve with naan bread.
Enjoy 🙂

by Extra Toom

May 27, 2024

Salt beef Roasting and preparation

by Extra Toom

May 20, 2024

Healthy and easy chicken curry

@extratoom Healthy and easy to make chicken #curry Full printable recipe is on my website link in bio . . #chickencurry #curryrecipe #easycurry #healthycurry #healthyrecipes #easyrecipes #healthymealideas #cookingtiktok #homemadecurry #mealprep #diet #weightloss #chicken ♬ original sound – Extra_Toom

by Extra Toom

April 29, 2024

Lamb noodles with vegetable stir fry

Lamb egg noodles with stir fry vegetables

Prep Time 10

Cook Time 30

Course Main Course

Cuisine asian, Chinese

Ingredients

300 grams Egg Noodles
2 Tbsp Oil
2 chopped Onions
1 Red Pepper
1 Green Pepper
250 grams Mixed Chopped Mushrooms
1 Tbsp Cumin Seeds
1 Tbsp Chinese 5 Spice
2 Tbsp Tomato Paste
1/2 Tbsp Chilli pure
1 Tbsp Liquid Seasoning
1 Beef Stock cube
1 Lamb Stock cube
400 Ml Boiling Water
2 Lamb Leg Steak
2 Tbsp Minced Garlic
1 Tbsp Ginger Paste
1 Tbsp Corn Starch
1 Tbsp Lemon Juice

Instructions

Add your egg noodles in boiling water and cook until they are ready. Drain and leave on the side
Start by chopping vegetables and get them washed and ready.
Start by adding oil in a frying pan and leave it to heat up for a few minutes in a until it’s really hot. Add in your onions and peppers gently to avoid oil splashing everywhere. Leave them to cook for few minutes until softened.
Add in the mushrooms and cook for another few minutes. Once all your vegetables have softened add in your Cumin seeds, your Chinese five spice your tomato purée and chilli paste as well as your liquid seasoning.
Mix and let them cook for few minutes.
While your vegetables are cooking, add your beef and lamb stock cubes in your boiling water and mix until they dissolved.
Slice your lamb into bite sized chunks.
Remove your vegetables from the frying pan. Add more oil and leave it to heat up then gently add in your lamb chunks and cook for 2 minutes add your garlic paste and cook for another 2 minutes. Add the vegetables back followed by your lamb and beef stock and cook for 10 minutes until the sauce has reduce add the cornstarch and lemon juice and cook for 2 minutes on medium heat.
Add in your noodles and mix everything together.
Serve the noodles in a bowl and sprinkle over some sesame seeds and spring onions.

@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

by Extra Toom

April 21, 2024

Strawberry crumble muffins

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

Print Recipe

Course Main Course

Servings 9

Ingredients

2.5 KG Aberdeen Angus Dry Aged Silverside Joint
2 Large onions
8 Shallots
1/2 Garlic bulb
4 Bunch Rosemary

Dry Rub

2 Tbsp Sea Salt
2 1/2 Tbsp Black Pepper
1 Tbsp Dried Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Crushed Coriander Seeds
1 Tbsp Dry Thyme
1 Tbsp Potato Starch
1/2 Tbsp Dried Mustard Powder
1/2 Tbsp Cayenne Pepper
1 Tsp Dried red pepper powder
1 Tsp Dry Bay Leaves powder
2 Tsp Dry Sage
2 Tbsp Vegetable Oil

Beef Marination

6 Black Garlic
2 Tbsp American Mustard
1 Tsp English Mustard
2 Tbsp Honey
20 Grams Pickled Thyme
1/2 lemon Juice
1 Tbsp Olive Oil

Instructions

For this recipe you need to take out the beef, at least 1hr 30 minutes before you start roasting. Allowing the meat to come to room temperature will help produce a juicier and more evenly cooked meat.
pre-heat oven to 210°C.-220C.
Start by combining all your dry ingredients together to make the dry rub. Seasone generously the beef, making sure to rub every part of the meat, and that includes the top the bottom and the sides. Cover your baking tray with some baking paper ( this will make it easier to catch the beef juices to use for future recipes or make gravy as well as it will make it easier to clean your baking tray and prevent you from scratching it trying to clean any sticky marination stuck on the bottom. Especially when using honey, sugar or mustard in your marination they tent to caramelise and become hard to remove) add the garlic, chopped onions shallots and the Rosemary. Place your beef, top-side up on a rack on top of your baking tray.
Place the beef straight in and roast for 25 minutes.
In the meantime, start by mixing all the ingredients for your beef marination.
After 25 minutes, take out your beef. it should look brown and crispy. Reduce your oven temperature to 180°C. Brush your beef straight away with the beef marination, cover it with foil and continue roasting for further one hour and 10 minutes or until the meat thermometer reaches 60°C.
Take out the beef, uncover the foil. Set your oven to grill and increase the temperature to 200C. Place the beef back in the oven for an additional five minutes just to create this crispy and sticky top layer.
Remove from oven, then rest your beef for least three hours or ideally overnight if you’re planning on slicing it.
the meat should last for up to 1 month in the freezer and one week in the fridge and can be used in sandwiches or topping on a pizza and salads.
Enjoy

by Extra Toom

March 17, 2024

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 …

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

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

Sweet pastry crust

Prep Time 30

Cook Time 25

Resting time 1

Course Dessert

Servings 6

Ingredients

226 grams Soft unsalted Butter
160 grams Icing Sugar
6 Egg Yolks
1 Tsp Vanilla paste
450 grams Plain Flour
3 grams Sea Salt

Instructions

Start by mixing the soft butter and icing sugar on low speed until all combined.
Combine the eggs and vanilla together and add it to the mix. It will look like scrambled eggs after mixing but don’t worry just trust the process.
Sift the flour, and salt .
Start by adding the ingredient gradually while mixing.
Mix until you achieve a soft dough.
Spray your surface with little oil and roll your dough into a flat rectangle shape instead of a bowl which will help you rolling it easier later on.
Wrap it straight away and chill for 30 minutes before rolling .
Once chilled roll your dough and place it in your tart case. Using a rolling pin,roll over the edge of the tart case which will help you get rid off all the remaing dough. I find using a rolling pin more neater then a knife.
Push some of the dough above the edge of the tart case then crimp it to edge of the tin, this method is so useful if you don’t want your tart shell to shrink to much after baking.(watch the video for full instructions).
Chill for another 30 minutes before baking.
Blind bake for 15-20 min on 180C. Once you remove it from the oven carefully remove the baking beans, brush with eggs and place it back in the oven for another 5 minutes on 160C.
Remove from oven and let it rest for 20 minutes before filling.
Note :
Always make sure you work with dough that is well chilled, but not rock hard. This makes the dough easier to handel and avoid the fat splitting and the dough from sticking to the bench or rolling pen.
When dusting, never use too much flour it will change the ratio of your recipe. If the dough is rolled at the right temperature, you shouldn’t need to much flour at all.
Always dust the flour from height.
When rolling out the dough always work from the edge closest to you and only roll away from you and each time you roll the pastry turn it 90 degrees in the same direction.
Don’t roll all the way over the ends of the dough until you have achieved the shape and size required.
This pastry can be kept for up to 3 days in the fridge or 1 month in the freezer.
To use the dough from frozen, allow to come back to refrigerator temperature overnight

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

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.

Caramelised banana and miso oat bars

Prep Time 20

Cook Time 30

Course Breakfast, Snack

Servings 6

Ingredients

Crumble mix

180 grams Unsalted butter can use vegan as well
100 grams Light brown sugar
80 grams White caster sugar
230 grams Plain Flour
80 grams poridge Oat
40 grams jumbo Oats
1 pinch Sea Salt

Banana filling

2 Large Very ripped bananas
1 Tbsp Miso Paste

Toppings

1 Tbsp Icing Sugar

Instructions

Start by preheating your oven to 170C and lightly grease and line a traybake with parchment paper.
In a bowl add your ripped bananas and miso paste and mash them until you achieve a smooth paste.
In a mixing bowl add your butter and 2 sugars and mix on a high speed for 3 minutes making sure to scrape the bowl every minute until your mix double up in size and becomes light in colour.(you can use vegan butter in this recipe if you want to make your recipe vegan).
Add your flour and poridge oat and mix to make crumble then fold in the jumbo oats.
Device the crumble in half. Put one half into the tin, pressing down firmly to create the base. Spread the miso and the banana on top then add the rest of the crumble mixture and oat down lightly until everything is covered.
Bake for 35 to 30 minutes until golden. Allow it to cool for 20 minutes before slicing. Once sliced dust it with some icing sugar and enjoy.

by Extra Toom