Extra Toom

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.

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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🎄

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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 …

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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

Slow-Roasted lamb shoulder with giant Yorkshire pudding

Prep Time 40

Cook Time 3 45

Course Main Course

Cuisine english

Servings 8

Ingredients

1.3 Kg Lamb Shoulder
1 Tbsp vegetable oil
1 Kg Pealed and sliced potatoes
4 Large White onions
1 Kilo Pealed Carrots
8 Anchovies + oil
2 Full Garlic
4 Springs Fresh Rosemary
500 ML Chicken Stock
1 Tbsp Dry Coriander
1/8 Cup Sea Salt
1/8 Cup Black Pepper

Vegetable Marination

2 Tbsp Ghee
2 Tbsp Honey
3 Minced Garlic
1 Tbsp Dijon Mustard
1 Tbsp Vegetable seasoning (Aromat)

Giant Yorkshire pudding

4 L Egges
140 Plain Flour
200 ML Milk
1/2 Tsp Salt
1/2 Cup Cooking Oil

Instructions

preheat the oven to 160°C
Mixin the vegetable marination together and set aside.
make sure you take out the lamb shoulder 30 minutes before cooking.
Start by adding your pealed and washed carrots, the onions and garlic that has been sliced in half in a large roasting tin followed vegetables by the marination and the Aromat seasoning and dry coriander then mix.
Add 1 tablespoon of oil in a frying pan and start by browning the lamb for six minutes on both sides. Remove the lamb from pan and place it on a rock above the vegetables.
score of the lamb and place rosemary and anchovies inset the holes. Making sure to do this on both sides. Followed by pouring chicken stock over the vegetable.
Cover the pan tightly with two layers of foil. Roast for one hour and a half. Remove foil reduce the oven temperature to 140°C than roast, a further an hour and a half or until the meat can be pulled from the bones easily.
transfer the alarm to a tray, cover with foil and rest for 30 to 40 minutes.
in the meantime, increase the oven temperature to 200°C, and roast your potatoes.
serve the lamb with the giant Yorkshire pudding, the vegetables and the creamy garlic and some gravy.

Giant Yorkshire Pudding

In a bowl, start by cracking the eggs then add the flour, then whisk together into smooth then gradually add your warm milk and carry on mixing until the mixture has no lumps.
Pour the batter into a jug cover and let it rest for 30 minutes.
Heat a little oil in a small frying pan and place it in the oven for a few minutes. Remove from the oven and pour the batter into the frying pan and let it cook for 25 minutes. It should have puffed up as well as have a good dark brown colour at the edge and feel firm and dry.

by Extra Toom

December 4, 2023

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

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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 its printable as well ! #beefstew #beef #beefstewanddumplings #dumplings #christmas #homecookedmeal #easyrecipe #onepotmeals #comfortfood #stew #stewanddumplings #winterfood #learnontiktok #buttery ♬ original sound – Extra_Toom

Beef stew and dumplings

Written by Janine Al Annan

Prep Time 1

Cook Time 1

Course Main Course

Servings 6

Ingredients

Beef Stew

1 Cinnamon stick
3 Tbsp Vegetable oil
2 Chopped leeks
5 Chopped medium Carrots
100 Grams Chopped mushrooms
1 Tbsp English mustard
1/2 Tube Tomato Paste
1 Knorr beef stock
1 Knorr rich beef stock
2 Bay Leaves
800 Grams Chopped lean braising steak
1 Tbsp Black pepper
1 Tbsp Sea Salt
1 bunch Fresh thyme
1 Star Anise
1 Cardamom
1 Tbsp 7 spice
680 ML Tomato Passata
680 ML Water
1 Tbsp Corn Starch
400 Grams Can Small Potatoes

Dumplings

300 grams Self-raising flour
2 Tbsp Baking Powder
70 grams Chopped Butter
100 Grams Beef or vegetable suet
1 Tbsp Chicken seasoning
100 Grams Chopped leek
180 grams Full fat milk
1 Large Eggs
1 Tsp Sea Salt

Instructions

Beef Stew

In a pressure cooker pan star by adding your cinnamon stick, followed by 2 tablespoon of vegetable oil and fry for a minute.
Add your chopped leeks, and your carrots and cook for 3 to 5 minutes. Add your mushrooms, followed by your mustard, and your tomato paste mix everything and cook for another five minutes.
Add both beef stock and your Bay leaves. In a small tea cloth, add your fresh thyme, star-anise and cardamon tie it up and place it in a pressure cooker pan.
Heavily season your chopped beef with salt and pepper and fry on both sides for a minute then add them to the pressure cooker pan followed by your 7 spice, passata and boiling water. Cover the pressure cooker and pressure cook the stew for 30 minutes.
Once it’s done transfer it to a large shallow sauce pan add your mini canned potatoes followed by your cornstarch that has been pre mixed with 2 tbsp of water cover the lid and let it simmer on a medium to low heat for 20 minutes.
While your stew is simmering start by adding your flour, baking powder and your chopped cold butter in a mixing bowl mix it on a low speed until you achieve a crumbly texture. You can also do this by hand if you do not have a stand mixer and that’s by rubbing the flour and butter together between your fingers until you achieve a crumbly texture.
Add your beef or vegetable suet followed by your chopped leeks, your chicken seasoning, eggs and cream and mix it until all come together in the form of a dough. Cover it and let it rest for 10 minutes.
Spoon the dough on top of your stew just be aware that the dumplings Will double up in size. Cover the pan with a lid and let it steam for 20 to 25 minutes on a medium heat until your dumplings are fully cooked. the dumplings should be fluffy and light.
Remove the lid and allow yours to to cool down for 15 to 20 minutes before serving. Enjoy : )

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

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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

One pot curry rice with tangy salad

Janine

Prep Time 30

Cook Time 30

Course Main Course, Salad

Cuisine Indian

Servings 6

Ingredients

Curry

2 Tbsp Olive oil
1 Diced Onion
4 Diced Carrots
2 Cinnamon Sticks
1 Can Chopped Tomatoes
1 Tbsp Turmeric
2 Tbsp Curry Powder
1/2 Tube Tomato Paste
1 Tsp Sea Salt
2 Diced Grilled Peppers
2 Vegetable Stock
3 Boiled And Shredded Chicken Breast
3 Cups Long Grain Rice
4 1/2 Cups Boiling Water

Salad

2 Diced Tomatoes
2 Minced Garlic
5 Spring Onions
1/2 Tsp Dry Mint
1 Tbsp Olive Oil
1 Tbsp Pomegranate Sauce
1 Tsp Sea Salt

Instructions

In a sauce pan start by browning your onion and carrots in some olive oil until soft.
Add your cinnamon sticks followed by your chopped tomatoes and cook for 2 minutes.
Add all your spices, mix and cook for few minutes.
Add your grilled peppers, your vegetable stock and your shredded chicken and cook for 5 minutes on medium. Once done add your washed rice and boiling water and mix until everything is combined.
Place the pan on high heat until water starts to boil. Then turn the hub on low, cover the lid and cook for 20-25 minutes.

Salad

Mix all ingredients together and leave in the fridge for 30 minutes to an hour before serving.

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 …

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by Extra Toom

September 26, 2023

High protein vegan oat meal bread loaf

@extratoom Let’s make high protein oat meal bread 🍞 Super easy to make #bread #oatmeal #highprotein #highproteinmeals #breadrecipe #bakingathome #baking #baker #toast #highproteindiet #foodie #learnontiktok ♬ Aesthetic – Tollan Kim

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by Extra Toom

September 20, 2023

Lamb and Aubergine masala curry

@extratoom Let’s make a curry that is better then any takeaway 😁 lamb and aubergine masala curry and its #lowcalorierecipe . . #curry #homemadecurry #lambcurry #homemadefood #takeaway #takeawayathome #rice #indian #indianfood #curryrice #masala #masalacurry #tikka #tikkamasala ♬ You're as Pretty as a Picture – Al Bowlly

Lamb and Aubergine Masala curry

Janine

Prep Time 20

Cook Time 30

Course Main Course

Cuisine Indian

Servings 4

Ingredients

Masala rice

2 cups Washed Basmati rice
3 cups Boiling water
1 Vegetable stock
1 Tsp Vegetable oil
1 Tbsp Masala powder

Tikka Masala paste

2 Tbsp Coriander powder
2 Tbsp Cumin powder
1/2 tbsp Mustard powder
1 tsp Cinnamon
2 Bay leaves
6 Curry leaves
1 tbsp Ginger powder
1 tbsp Garlic powder
1 tbsp Star anise
1 tbsp Kashmiri chilli powder
1 tbsp Turmeric powder
1/4 cup Vegetable oil
1/2 tube Tomato paste
1/8 Cup White wine vinegar
1/8 cup water

Aubergine & Lamb curry

1 Aubergine
2 Tbsp Vegetable oil
1 Tsp Sea Salt
1 Large Red Onion
2 Tbsp Grated Ginger
2 Large Garlic
1 Cinnamon stick
1 Kilo Chopped lamb
1 Tsp Cardamom
1 Tsp Kashmiri chilli Powder
1/2 Tsp Turmeric
2 Chopped Tomatoes
100 Grams Tikka Masala Paste
1/2 Cup Yogurt
1/4 Coriander

Instructions

Masala Rice

Start by washing your Basmati rice into the water is clear.
In a saucepan, add your oil and your vegetable stock and cook until the stock is fully dissolved. Add your washed basmati rice followed by your boiling water. mix everything. Cook on medium heat once water start boiling close the lid and cook on a low heat for 25 minutes.
Once done serve it with a sprinkle of masala powder. You can make your own powder or buy it ready from a store.

Masala paste

Start by roasting all your spices for 3 minutes on medium heat making sure to stir them around in the pan as they roast. Once the aroma of the spices starts to come out, set them on the side and let them cool down.
Once they’ve cooled down return the spices into the frying pan and add the water and stir until it become a paste, then add your vinegar and your tomato paste and cook on a medium heat until the spices begin to sizzle add your oil and fry for 30 seconds. Turn your heat to low and cook for two minutes.
You can store it in the fridge for up to a month and use it whenever you making a masala curry dish.

Aubergine and lamb masala curry

In a frying pan start by adding your ghee and your chopped red onions and cook them until they’re soft. Add your garlic and ginger and cook for 2 minutes.
Add your cinnamon stick, followed by your lamb and cook until the lamb is fully browned. While your lamb is browning mix your three spices together and add them on top of the lamb followed by your tomatoes and cook until the tomato has softened. It will take around 5 to 10 minutes depends on how big your chopped lamb slices are.
Once your lamb has fully cooked add your aubergine, followed by your masala paste and cook for five minutes on low. Add your yoghurt and cook for another five minutes no longer other wise your sauce will completely split. Sprinkle some coriander on top and serve with your masala rice.
enjoy 🙂

by Extra Toom