Recent Posts
Basbousa
@extratoom Full recipe on Instagram #fyp #basbousa #basbousarecipe #egyptian #arabicfood #tiktokarab #fypシ #cake #cakelife ♬ She Share Story (for Vlog) – 山口夕依 View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Galaxy Millionaire shortbread
Galaxy Millionaire shortbread
Ingredients
Shortbread
- 225 Grams Unsalted Butter
- 125 Grams Caster Sugar
- 1 Tsp Sea Salt
- 340 Grams Plain Flour
Caramel
- 120 Grams Unsalted Butter
- 1 Can Condensed Milk
- 75 Grams Syrup
- 360 Grams Smooth Galaxy chocolate
Instructions
ShortBread
- In a mixer add the butter and sugar and keep mixing until you get a smooth paste.
- Add the sea salt and flour and mix until the mixture becomes crumbly.
- Add the mix to your surface, bring it togther then knead it until the shortbread dough is well combined.
- place the shortbread dough in a tin that is covered with parshment papper. Smooth the surface of the shortbread then bake for 40 minutes at 140C.
Caramel
- Combine all the ingredients together and start whisking on medium to high heat. Once the mixture start to boil move temperature to medium to low heat and keep whisking for 20 minutes without stopping otherwise the caramel will start to burn at the bottom of your pan.
- After 20 minutes your caramel should be ready to be poored on top of your ready and baked shortbread.
- Smooth the surface of your caramel and add it in the fridge for 1 to 2 hours
- Melt a full block of smooth Galaxy and pour it on top.
- Smooth the surface and flace it in the fridge for another 2hours before slicing through.
Spicy Jerk chicken casserole
@extratoom Jerk chicken 😋 #jerkchicken #jerk #jerkchickhen #jamaicantiktok #jamaicanfood #foodtiktok #foodie #chicken #viral #viraltiktok #fyp #asmr ♬ original sound – Extra_Toom View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
The best Lebanese vegan garlic and coriander potato – Batata Harra recipe
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Borghol Bi banadoura
Borghol Bi Banadoura
Ingredients
- 1/2 Cup Olive Oil
- 1 Large Chopped White Onion
- 335 Grames Cherry Tomatoes
- 1 Can Chopped Tomatoes
- 2 Tsp Sea Salt
- 2 Cups Boiling Water
- 1/2 Tube Tomato Paste
- 2 Cups Thick Bulgur
Instructions
- Cook the Onion and cherry tomatoes in olive oil on a low heat so the olive oil won't burn.
- The Onion need to be transparent before adding the cherry tomatoes.
- Cook the cherry tomatoes until they are soft.
- Add your can of chopped tomatoes until all the access water disaoear.
- Once everything is cooked add Salt and cups of washed bulgur.
- Mix the tomato paste with boiling water and salt and add it on top of the bulgur.
- Once the water starts to boil close the lid, lower the heat on the stove and cook it for 15-20minutes.
- Have it with radishes and mint and enjoy.
@extratoom Borghol Banadoura-Recipe will be posted tonight 8pm #vegan #HowDoYouHUGO #lebanon #arabicfood ♬ Oh My God – Adele
Fried Spinach with caramelised onion – Lebanese Meze
View this post on Instagram A post shared by Janine | Masterchef (@extra.toom) View this post on Instagram A post shared by Janine | Masterchef (@extra.toom)
Lebanese Vegan Maghmour
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Potato salad with lamb bacon
Potato salad with lamb bacon
Ingredients
- 4 Medium Potatos
- 2 Liters Boiling Water
- 1 Chicken Stock
- 1/8 Cup Sea Salt
- 3 eggs
- 1/2 Chopped Red Onion
- 1/2 Grated Red Onion
- 1 Medium Tomato
- 1 Celery Stick
- 1 1/2 Tbsp Finley chopped mint
- 5 Slices of Lamb Bacon
Salad Dressing
- 2 Tbsp Chopped Fresh Dill
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 1 Tbsp Dijon Mustard
- 1 Tsp Sea Salt
- 1/2 Cup Mayo
- 2 Tbsp Cholula
- 1 Tbsp Relish or Caramelised Onion Chutney
Garnish
- 1/4 Tsp Smoked Paprika
- 1 Tsp Dry Dill
Instructions
- Start by peeling your potatoes and cutting them into medium to small size cubes.
- In a saucepan filled with boiling water add 1/8 cup of salt, the chicken stock then followed by the potatoes. Boil until soft.
- Boil and roughly chop your eggs.
- In a hot pan fry your lamb bacon until crispy. You don't need to use oil, just use spray oil instead as the bacon has enough fat on it.
- In a bowl grate 1/2 red onion and finely chop the other half.
- Take seeds out of the tomato and finely chop it.
- Finely chop the celery and the mint.
Salad dressing
- Add all the ingredients you see in the video and on the recipe in a bowl, mix then drizzle on top of your salad and mix.
- Sprinkle some somked Paprika and dry dill and enjoy.
Vegan tahini & wild rice salad – Veganuary
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Stuffed Medium rare Lamb steak with Moroccan couscous
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Lahm Bi Ajeen Safeeha -delicious dough
Lahm bi ajeen safeeha
Ingredients
The dough
- 170 ML 37C Water
- 1 Tsp Sugar
- 1 Tsp Dry Yeast
- 260 Grams Plain Flour
- 1 Tsp Salt
- 55 Grams Olive oil
Lahm bi ajeen filling
- 300 Grams Lamb Mince
- 300 Grams Minced Beef 12% Fat
- 1/2 Cup Pomegranate Molasses
- 1 Tbsp Salt
- 1 Tbsp 7 Spice
- 1 Tbsp Dry Coriander
- 1 Tsp Black Pepper
- 1/2 Tsp Paprika
- 1 1/2 Cup Grated Tomatos
- 1 Cup Grated white onion
- 1 Grated green chilli
Instructions
The Dough
- Make sure your water is at 37C before adding the yeast.
- Start by mixing the sugar and the yeast in the lukwarm water. Mix, cover and leave it to rest for 20 minutes or until you start seeing bubbels forming on top of the water (This is an indication that your yeast is activated).
- In a mixer add your flour,salt,oliveoil and your water &yeast mix. Mix in the mixer for 3 minutes on low.
- Transfer the dough into a flouered surface and kneed your dough for 2 minutes . your dough should feel so soft.
- Transfer the dough back into a well greeced bowel cover it up and let it rest for 1 hour.
Lahm bi ajeen filling
- Start by mixing all the ingredients writen above . (Watch the video for full instructions).
- Make sure you grate your tomatos ,onions and chilli. Grating them is what helpsyou keeping your meat filling juicy.
- Make sure you have lots of flower on your working surface To avoid the dough sticking and ripping when shaping and folding.
- Follow the instructions on my video on how to folled the lahm bi ajeen.
- Bake for 10-12Minutes on 220C.
- Don't worry if you notice dark black markes at the bottom of your Lahm Bi Ajeen dough. These are from the caramelisation of the pomogrante mollases and its super delicious .
Curry Style roast Chicken with red rice
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Pandoro Christmas Bread Pudding with Nutella and Pistachio
Pandoro Nutella and pistachio Christmas bread pudding with warm custard
Ingredients
Pandoro & Toppings
- 1 Full Pandoro
- 1/8 Cup Raisins
- 1/4 Cup sliced Almonds No Skin
- 1/2 Cup Blended Pistachio
- 1/2 Cup Nutella
Custard for the Pandoro
- 1 Cup Whole Milk
- 2 Cups Double Cream
- 1 Full egg
- 4 egg Yolks
- 1/4 Tsp Sea Salt
- 1 Tsp Vanilla Extract
- 1 Tsp Vanilla Sugar
- 1 Tsp Cinamon
Instructions
- Tear the whole Pandoro cake and place into a large and deep baking tray.
- For the warm Custard pour the milk double cream, 2 types of vanilla, cinamin, salt and the full egg in a bowl and mix it until everthing is combined .
- Transfer the mix into a saucepan and keep whisking on a low heat. (Dont stop mixing at any point other wise the egg could scrumble).
- Remove from heat when you start seeing steam coming off the custard mix
- add 4 egg yolks in a bowl whisk and slowly start pouring the custard mix into the egg yolks. Start with pouring a tbsp of custard to the egg yolks and gradualy move to 1/8 cup , 1/4 cup and 1 cup while whysking continusly once everything is combined pour the whole mix back into the sauce pan and simir on low while whisking for 5 min .
- Poor the custard mix on the Pandoro.
- Leave it to set for 15-20 min before putting it in the oven.
- Place the pandoro bread pudding in a preheated oven and bake for 30 min on 180C.
- Once out sprinkle more icing Sugar and pistachio.
- Serve straight away with pouring cream or icecream.