Extra Toom

Prep Time 20

Cook Time 1

Servings 6

Ingredients

3 Ripe medium Bananas
2 egg yolks
2 egg whites
150 Grams Natural Yogurt
80 Grams Dark Brown Sugar
80 Grams Dried Apricots
2 Tbsp Sunflower Seeds
2 Tbsp Pumpkin Seeds
125 Grams Wholemeal Plain Flour
125 Grams Self-raising Flour
1 Tsp Baking Powder
1 Tsp Cinnamon
1/4 Tsp Nutmeg

Instructions

Preheat the oven to 170C and line your loaf tin with baking paper.
Mash your ripped bananas in a bowl with the egg yolks once all mixed in add the brown sugar and yogurt until all mixed in then add dried apricots and seeds and give it the final mix.
Sift in all your dry ingredients and fold until well mixed and no dry flour left.
In a superset bowl, beat the egg whites to soft peaks or until light and fluffy then gently fold it in with the banana bread batter.
Pour the batter into the loaf tin and scatter more seeds on top.
Bake for 50 to 60 minutes or until a skewer comes out clean.
Let it cool in for 20 minutes on a wire rack before slicing and eating.
Enjoy 🙂

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

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 …

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by Extra Toom

January 6, 2024

Healthy crispy chicken, roasted pumpkin, orzo and creamy feta

@extratoom Healthy crispy chicken with roasted pumpkin creamy orzo and feta sauce #healthy #healthyeating #eatwell #foodie #foodtiktok #weightloss #weightlossrecipes #crispychicken #healthycrispychicken ♬ original sound – 🎄Speed Audios🎄

Healthy crispy chicken, roasted pumpkin, orzo and creamy feta

Prep Time 1

Course Main Course

Servings 8

Ingredients

Crispy chicken

8 Chicken Breast
1 Tbsp Aromat
1 Tbsp Italian Seasoning
1/2 Tbsp Garlic Powder
1 Tsp Onion powder
1 Tbsp Worcestershire sauce
1 Tsp Grain Mustard
4 Full Eggs
500 Grams Golden Bread Crumbs
1 Tbsp Garlic Powder
1 Tbsp Italian Seasoning
1 Tbsp Sea Salt

Roasted pumpkin

2 Small Pumpkin
1 Garlic Bulb
1 Tbsp Paprika
1 Tbsp Olive Oil
1 Tsp Sea Salt
1 Tsp Italian Herbs
1 Tsp Onion Powder

Orzo

1 Tbsp Butter
2 Large Leeks
500 Grams Orzo
1/2 Bulb Roasted garlic
50 Grams Preserved Lemon (finely chopped)
300 ML Chicken Stock
1 Chopped Parsley

Feta sauce

200 Grams Feta Cheese
100 Grams Full Fat Yoghurt
1/2 Lemon juice
1 Tbsp Olive oil
1/2 Bulb Roasted Garlic
1/8 cup water

Instructions

Crispy chicken

Start by slicing the chicken breast in the middle and place in a ziplock and start by flattening your chicken breast until it doubles in size. Place it in a bowl followed by the seasoning together with eggs and mix. In a separate bowl add the dry ingredients ( bread crumbs, garlic powder, Italian seasoning and salt)
Toss the chicken until it creates a thick layer of crumbs. Spray some oil on top and Air fry for 15 min on 200C.

Roasted pumpkin

Heat the oven to 160C. Slice just the root end of the garlic bulb, place it in a foil and drizzle little bit of olive oil, sea salt and black pepper. Wrap the garlic in foil and place it on a baking tray.
Meanwhile, slice the pumpkins and clean the middle then season with olive oil, paprika, onion powder, Italian seasoning and sea salt. Tip into a baking tray next to the garlic and bake for 45 minutes until the pumpkins are tender.

Orzo

Start by cooking the leek in a large pan on a medium heat with some butter until soft then add the chopped preserved lemons and half of the roasted garlic together and cook for another 3 minutes. Tip in the orzo and cook on low heat for 15 minutes. Until it’s ready.

Feta Sauce

For the feta sauce, combine the yogurt, feta, lemon juice, water, olive oil and the rest of the roast garlic and blend until you get a smooth sauce. It should be thick but pourable.

Assembly

Add two large spoons of the cooked orzo, then slice your crispy chicken and place it on top with a few baked pumpkin, drizzle Fatah sauce and sprinkle some parsley.

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by Extra Toom

December 17, 2023

Oreo white chocolate chip cookie – Soft chewy cookie

@extratoom White chocolate oreo cookie- super soft and chewy 😁😁😁 . . Cookie dough can be made beforehand and frozen for up to one momth. Can also be baked straight away from frozen and its ideal to have them ready on the go for when …

All Recipes, Dessert

by Extra Toom

December 10, 2023

Slow-Roasted lamb shoulder with giant Yorkshire pudding

@extratoom Giant Yorkshire pudding filled with lamb roast, roasted potatoes and creamy garlic. #roastedgarlic #roast #roastlamb #lambroastdinner #roastdinner #sundayroast #christmasmarket #roastpotatoes #potatoes #yorkshirepudding #giantyorkshirepudding #christmas #christmasdinner #yorkshire #roastdinnercooking ♬ Rockin' Around The Christmas Tree – Brenda Lee

by Extra Toom

December 4, 2023

vegan dark chocolate, ginger and pistachio squares – vegan Christmas treats

Vegan dark, chocolate and ginger squares

Prep Time 30

Course Dessert

Servings 8

Ingredients

80 Grams Melted Coconut Oil
250 Grams Gingernuts
300 Grams 72 % Dark Chocolate
1 Tbs Coconut Oil
1 Tbsp Ginger Syrup
150 ML Boiling Water
50 Grams Chopped Ginger
80 Grams Chopped Pistachios

Instructions

Start by layering baking tin with parchment paper and set it aside.
Tip the Gingernuts biscuits into a food processor and blitz to a fine crumb.
Transfer the gingernuts into a bowl then pour the coconut oil over the biscuits mixing through until all the oil is combined with the gingernuts biscuits.
Tip the mix into the prepared tin. Press into even layer and chill for 10 minutes.
Place the chocolate above a bai marie with 1 tablespoon of coconut oil and ginger syrup, mix slowly into all the chocolate has melted. Pouring the boiling water into the chocolate mixture, making sure to continue mixing through until you achieve a chocolate ganache consistency.
Roast your pistachios for a few minutes then roughly chop them along side the candied ginger.
Pour the chocolate ganache over the gingernuts layer and scatter the candied ginger, as well as the pistachios with a bit of sea salt.
Chill for a few hours until it all set, then cut into 20 bite-sized squares, sprinkle or spray some gold dust and enjoy.

All Recipes, Dessert, Vegan

by Extra Toom

November 24, 2023

Giant chocolate rocky road

@extratoom How to make a giant Rocky Road 😌 Recipe will be on my website tonight link in bio #rockyroad #chocolate #oreo #foodtiktok #howto #traybake #crunchy #caramel #digestivebiscuit #biscuit #pastrychef #homebaking #christmas #christmasgiftideas #festivebaking ♬ original sound – Extra_Toom

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by Extra Toom

November 20, 2023

Easy rich Beef Stew and dumplings

@extratoom The best and richest beef stew and dumplings recipe ! The dumplings are the best dumplings you will ever make they double up in size super loght and fluffy as well as packed in flavour ! Recipe is on my website link in bio …

by Extra Toom

November 8, 2023

Cheese and jalapeño Irish soda bread

@extratoom Let’s make this delicious cheese and jalapeños irish soda bread. If you feeling lazy but fancing a home made fresh bread this recipe is for you #sodabread #cheese #cheesandjalapeno #bread #breadrecipe #easybread #nokneedbread #cheesebread #learnontiktok #jalapenopoppers #irish #easyrecipes ♬ original sound – Extra_Toom

Cheesy and jalapeño Irish soda bread

Janine Alannan

Prep Time 20

Cook Time 28

Course Breakfast, Main Course, Side Dish

Servings 4

Ingredients

250 Grams Plain White Flour
250 Grams Whole wheat flour
50 Grams Plain White Flour (for Dusting)
1 Tsp Salt
1 Tsp Bicarbonate of Soda
400 ML Buttermilk
1/2 Tbsp Dry Dill
4 Sliced Jalapeños
200 Grams Red Leicester Cheese

Topping

100 Grams Unsalted Butter
1 Tbsp Cholula
1 Tsp Sea Salt

Instructions

In a bowl, start by mixing all your dry ingredients. Then add your butter milk and mix it in the mixer until everything is combined then add jalapeños and cheese and mix it once again.
flour your surface and roll your dough to around 5 centimetres thickness, cut it and place it on a baking sheet. And brush the top with some melted butter, cholula and sprinkle some sea salt.
Bake it on a preheated 200C oven for 28 Min and enjoy

Notes

www.extratoom.com

All Recipes, Vegetarian

by Extra Toom

November 3, 2023

Irish Stew – one pot meal – no bacon

@extratoom This is my take on an Irish Stew. Budget firendly and ideal comfort food . My recipe has no bacon in it and i replaced butter or oil with ghee as i find ot to give the meat a stronger and better flavour. . …

by Extra Toom

October 25, 2023

One pot chicken curry rice meal – weight loss recipe

@extratoom The best weight loss recipe one pot chicken curry meal try it and you wont regret it #curry #onepotmeal #onepotmeals #chicken #rice #weightloss #weightlossrecipes #easyrecipe #easyrecipes #diet #healthyrecipes ♬ original sound – Extra_Toom

by Extra Toom

October 4, 2023

Spanakopita recipe (Greek spinach and feta pie)

@extratoom Let’s Make a delicious Greek dish called spanakopita. This creamy and zesty feta and spinach filling with crispy heavily drizzled with Olive Oil filo top will cure any holiday blues. please enjoy this little video and make sure you check out my website for full detailed and printable recipe. #greece #greekfood #greekholiday #spanakopita #foodie #onepotmeals #onepotmeal #filopastrie #mealprepideas #pie #learnontiktok #pastry #greek #casarole #savourypie #vegetarianrecipe #familyrecipe ♬ Zorba The Greek – Kostas Papadopoulos

Spanakopita recipe (Greek spinach and feta pie)

Prep Time 30

Cook Time 40

Course Main Course

Cuisine Greek

Servings 8

Ingredients

Filo pastry toppings

1 Roll Filo Pastry
1 Cup Olive oil
1/4 Cup Za’atar
1/8 Cup Bread crumbs
1 Tsp Dry Dill
1/2 Cup Bread Crumbs

Spanakopita filling

1 Kilo Frozen Spinach
500 Grams Feta cheese
1/2 Cup Yogurt
1/4 Cup Olive oil
250 Grams Ricotta Cheese
1 Tbsp Za’atar
1 Tbsp Dry Dill
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1 Full Lemon Zest
1 Tsp Black Pepper
1 Tsp Sea Salt
2 Large Eggs

Instructions

Start by taking out your frozen spinach, an hour before you start your recipe to allow the spinach to defrost at room temperature. Once your spinach has fully defrosted stop by pressing down all the excess water until you get fully dry spinach.
Having wet spinach in the spanakopita mix will Breakdownall the filling and the texture will be grainy and not to pleasant, so make sure once you dry your spinach to set it on the side in a sieve and allow it to continue draining while you get on with the spanakopita filling.
Heat the oven to 180°C.
In a food processor add your Fata cheese, your yoghurt and mix while you’re slowly drizzling the Olive Oil from the top. Doing so will allowed the mixer to be extra creamy.
Once you achieve a slightly creamy consistency add your ricotta cheese, followed by your za’atar, garlic powder, onion powder, dry dill, salt and pepper and your lemon zest continue to blend until the mixture is fully creamy.
Brush your casserole with some olive oil. Make sure you brush all the edges and the sides as well.
Cover the bottom of the casserole with breadcrumbs, which will help soak in all the moisture, and it will help the filo pastry not to stick at the bottom, and it will allow it to be extra crispy.
Prepare your filo pastry sheets right next to you and make sure you reserve around 8 to 10 sheets on the side, which we will use at the end to decorate the top of your spanakopita.
Make sure you cover the reserved filo pastry sheets with a towel to prevent them from drying.
Start by layering 2 filo sheets at the bottom of the casserole and brush with olive oil and sprinkle some zaatar. take a sheet or two and place them 1/4 in the casserole and the other 3/4 hanging out from the casserole, and make sure you cover all the edges of the casserole with filo in a clockwise until all the edges are covered.
Add the spanakopita filling and start folding the filo pastry that are on the edge of the casserole to the middle to cover all the top layer.
Following this methord will protect the spanakopita filling from oozing out while baking.
Now with the remaining filo pastry, one sheet at a time place them at the top and star by rinkiling the filo pastry to creat a beautiful pattern. (follow my video for more instructions).
Brush the top with more olive oil, bread, crumbs, dry dill and za’atar.
Bake for 35 minutes then change your oven settings to grill and bake for an extra 5 minutes until crispy.
Allow to cool down for 10 minutes before serving.
Enjoy 🙂

All Recipes, Vegetarian

by Extra Toom