PISTACHIO DESSERT (NO BAKE) #food #recipe #pistachio #dessert #nobake #foryou #fyp CREAM 250 g mascarpone 75 g pistachio paste 35 g powdered sugar 8 g vanilla sugar (1 packet) 16 g stabilizer for whipped cream (2 packets) 400 ml heavy cream FILLING petit beurre biscuits 50 g strawberries 50 g pistachio paste GANACHE 25 ml heavy cream 60 g white chocolate TOPPING 50 g pistachios (unsalted) strawberries Place the mascarpone, pistachio paste, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until firm. Transfer the pistachio cream to a piping bag. Lay a sheet of plastic wrap on a cutting board or tray. Arrange the petit beurre biscuits in three rows of four. Spread part of the cream over the cookies. Add another row of biscuits to the left and right sides. Pipe some pistachio paste in the center and top with pieces of strawberry. Pipe more pistachio paste on top. Spread cream all over and smooth it out evenly (save some cream for finishing). Using the plastic wrap, fold the dessert into a triangle shape by pressing the sides together. Spread the remaining cream all over the outside of the triangle. Place the dessert in the fridge and let it chill for several hours, preferably overnight, so the flavors can develop. Heat the heavy cream until just below boiling point. Add the white chocolate, let it sit briefly, then stir until smooth to create a ganache. Pipe lines of ganache over the dessert. Garnish the top with strawberry pieces and pistachios, and the base with finely chopped pistachios. Tips: Petit beurre biscuits are perfect because they don’t soften too quickly. Want a softer dessert? Dip the biscuits very briefly in milk or syrup before assembling (but don’t soak them!). Let the dessert chill thoroughly in the fridge—preferably overnight—for the best flavor and a firm shape. Use a warm knife or palette knife (dip in hot water and dry) to smooth the outside nicely.

MKHANFER WITH CHICKEN #food #maghreb #recipe #chicken #mkhanfer #easy #tasty #morocco #fy #fyp #foryoupage #foryou BATTER 450 ml lukewarm water 250 ml lukewarm milk 15 g honey 7 g instant yeast (1 tablespoon or 1 sachet) 2 medium eggs 245 g fine semolina 150 g flour (all-purpose) 12 g baking powder 8 g salt (1⅓ teaspoons) CHICKEN MIXTURE 25 ml olive oil 550 g chicken thighs 4 g salt (⅔ teaspoon) 3 g ras el hanout (1 teaspoon) 3 g cayenne powder (1 teaspoon) 3 g paprika powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 150 g yellow onion (1 yellow onion) 10 g fresh parsley 25 g chili sauce 15 g sambal oelek 50 g cream cheese EXTRA cheese Instructions Mix the lukewarm water, lukewarm milk, honey, and yeast in a deep bowl. Let sit for 5 minutes. Then add the beaten eggs, fine semolina, flour, baking powder, and salt. Mix until smooth. Cover the bowl and let the batter rise for 10-15 minutes in a warm spot. Heat the olive oil in a large skillet over medium heat. Add the chopped chicken, salt, ras el hanout, cayenne powder, paprika powder, and garlic powder. Cook for 4 minutes. Add the chopped onion and parsley and cook for another 3–4 minutes. Turn off the heat and stir in the chili sauce, sambal, and cream cheese. Mix until creamy. Heat a little sunflower oil in a frying pan over medium heat. Pour 45 grams of batter into the pan. Place a slice of cheese and 45 grams of the chicken mixture on top. Press down lightly. Cover with another 45 grams of batter. When bubbles appear on the surface, carefully flip the pancake. Cook both sides until golden brown and fully cooked through. Repeat until all the batter is used. Tips Make sure the milk and water are truly lukewarm (around 37 °C – 40 °C) to properly activate the yeast. Don’t overheat your pan; otherwise, the outside will burn before the inside is cooked. Medium heat is perfect. Use exactly 45 grams per layer for an even result. A small ice cream scoop, measuring spoon, or kitchen scale can help. Use a non-stick pan to prevent sticking. Serve warm with a refreshing yogurt or garlic sauce—or even a little sweet chili sauce as a dip. Also great as lunch, a snack, or at a party. Cut them into smaller pieces or make mini versions!

PUFF PASTRIES WITH GROUND BEEF AND RICOTTA #food #recipe #pastry #puff #beef #ricotta #easy #fy #fyp GROUND BEEF MIXTURE 25 ml olive oil 140 g yellow onion (1 yellow onion) 350 g ground beef 10 g fresh parsley 4 g salt (⅔ teaspoon) 3 g cumin powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 3 g cayenne pepper (1 teaspoon) 2 g black pepper (⅔ teaspoon) 1 g Italian seasoning 30 g tomato paste 75 ml water RICOTTA MIXTURE 250 g ricotta 10 g fresh chives 1 g black pepper (⅓ teaspoon) WRAPPING 540 g fresh puff pastry (2 rolls) EXTRA grated cheese TOPPING 1 egg (medium) sesame seeds Heat the olive oil in a frying pan over medium heat. Add the chopped onion and sauté for 3–4 minutes. Add the minced meat along with the finely chopped parsley, salt, cumin, garlic powder, cayenne powder, black pepper, and Italian seasoning. Cook for 6–7 minutes, breaking the meat apart as it cooks. Add the tomato paste and water. Let it simmer for another 2–3 minutes. Remove from the heat and let the meat mixture cool completely. Meanwhile, in a bowl, mix the ricotta with the finely chopped chives and black pepper. Set aside. Roll out the puff pastry and cut each sheet in half. This depends on the size of your puff pastry. Mine was big, so cutting it in half made the following process easier. Spread the ricotta mixture lengthwise in a strip over the pastry. Spoon the meat mixture on top and sprinkle some grated cheese over it. Roll up tightly. Repeat this with the remaining puff pastry. Cut the filled pastry rolls into pieces as desired. Place the pastry bites on a baking tray lined with parchment paper. Brush with beaten egg and sprinkle with sesame seeds. Place the pastry bites in a preheated oven at 190°C (top and bottom heat). Bake for 25–30 minutes, or until golden brown. Tips: Let the meat mixture cool completely before placing it on the pastry. Warm meat will make the pastry soggy and harder to roll. Work on a cool surface to prevent the puff pastry from softening too quickly. Besides grated cheese, you can also use mozzarella for extra stretchy bites. If preparing in advance, store unbaked in the fridge, and only brush with egg right before baking. Prefer milder spices? Replace cayenne pepper with paprika. You can freeze the bites unbaked. Just add 5–10 minutes to the baking time.

20 MINUTES CHOCOLATE CAKE (NO BAKE) #food #recipe #chocolate #pie #cake #nobake #tasty #cream #quick #fy #fyp #foryoupage CAKE 8 chocolate cakes (store-bought) CREAM 250 g mascarpone 50 g powdered sugar 8 g vanilla sugar (1 packet) 16 g whipped cream stabilizer (2 tbsp) 400 ml heavy cream GANACHE 40 ml heavy cream 40 g dark chocolate TOPPING strawberries Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix until smooth. Gradually add the heavy cream and mix until stiff. Transfer the cream into a piping bag. Remove the chocolate cupcakes from their packaging. Pipe a thin layer of cream onto a serving tray. Take one chocolate cake, spread a layer of cream on top and put it on the layer of cream. Repeat this for the rest and place the cakes next to each other in a straight row. Pipe a layer of cream over the cakes and smooth it out evenly. Heat 40 ml of heavy cream in a small saucepan until just below boiling. Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute. Stir until smooth and glossy. Transfer the ganache into a piping bag. Pipe the ganache along the sides of the cake stack to create a drip effect. Pipe decorative dollops of cream along the top edges. Pour the remaining ganache in the center. Garnish with fresh strawberry pieces.

WALNUT CRUMBLE COOKIES WITH CHOCOLATE #food #recipe #cookies #chocolate #walnuts #fy #fyp #foryoupage #chocolate COOKIE DOUGH 135 g unsalted butter 8 g vanilla sugar (1 sachet) 100 g granulated sugar 200 g walnuts 100 g milk chocolate 200 g all-purpose flour 3 g baking powder COATING 300 g milk chocolate 20 ml sunflower oil GARNISH 40 g dark chocolate walnuts Instructions: Melt the butter in a saucepan over low heat. Let it cool. Finely chop the walnuts in a food processor. Finely chop the milk chocolate (100 grams) in a food processor. In a bowl, mix the cooled butter, vanilla sugar, and granulated sugar. Add the chopped walnuts, milk chocolate, flour, and baking powder. Knead until smooth. Take 14 grams of the cookie dough and shape it into a ball. Place the balls on a baking sheet lined with parchment paper. Preheat the oven to 200 °C (400 °F). Bake the walnut cookies for 10-12 minutes. Remove from the oven and let them cool completely to firm up. Melt the milk chocolate (300 grams) with the sunflower oil (20 ml) using a double boiler. Dip the cooled walnut cookies one by one into the melted milk chocolate and place them on a sheet of parchment paper. Melt the dark chocolate using a double boiler and transfer it to a piping bag. Drizzle thin lines of dark chocolate over the cookies and sprinkle with chopped walnuts. Let the chocolate harden completely. Tips: Lightly toast the walnuts in a dry skillet before chopping for extra flavor. Make sure the melted butter cools down properly. If the butter is still warm, the cookie dough may become too soft, affecting the cookie texture. If the cookie dough feels soft after kneading, refrigerate it for 15-20 minutes before shaping into balls. This helps prevent excessive spreading during baking. Store the cookies in an airtight container in a cool place. They will stay fresh for a few days.

CHOCOLATE SWIRL COOKIES #food #recipe #cookies #swirl #chocolate #eid #eidmubarak #fyp #foryoupage FOR MINI BUNDT COOKIES 300 g white chocolate COOKIE DOUGH 150 g unsalted butter 100 g powdered sugar 8 g vanilla sugar (1 tbsp) or 1 tsp vanilla extract 1 egg (medium) 200 g flour (all-purpose flour) 100 g cornstarch 3 g baking powder COATING 400 g white chocolate GARNISH pistachios rose petals EXTRAS white chocolate pistachio paste Total 60 cookies Instructions: Melt the white chocolate (300 g) using the double boiler (au bain-marie) method. Pour the melted chocolate into a piping bag. Take a silicone mold and fill the mini bundt shapes with the melted white chocolate. Place the mold in the refrigerator or freezer to allow the chocolate to harden completely. Put the softened butter, powdered sugar, and vanilla sugar in a deep bowl. Mix until combined. Add the egg and mix thoroughly. Add the flour, cornstarch, and baking powder. Knead until smooth. Dust your workspace with some flour and roll out the dough to a thickness of less than 1 cm. Use a cookie cutter to cut out the desired shapes. Place the cookies on a baking tray lined with parchment paper. Preheat the oven to 200 °C (400 °F). Bake the cookies for 10-12 minutes. Let them cool completely. Melt the white chocolate (400 g) using the double boiler method. Dip the top of the cooled cookies into the melted white chocolate and place them on a sheet of parchment paper. Decorate the cookies with a chocolate bundt cookies, chopped pistachios, and rose petals. Fill the hollow of the bundt cookies with white chocolate or pistachio paste. Let the chocolate set completely. TIPS: Melt the chocolate over low temperature using the double boiler method to prevent burning. Stir regularly and ensure no water comes into contact with the chocolate to avoid splitting. Make sure the bundt cookies are fully set before removing them from the mold. Avoid over-kneading the cookie dough to keep the cookies from becoming tough. Allow the cookies to cool completely before dipping them in the melted chocolate. Place them on parchment paper to prevent the chocolate from sticking during setting. Use a type of chocolate that you personally enjoy.

BISCOFF PEANUT COOKIES (NO BAKE) #food #recipe #peanut #cookies #eid #eidmubarak #nobake #biscoff #fyp #foryoupage COOKIE DOUGH 200 g Maria biscuits 165 g unsalted butter PEANUT MIXTURE 500 g unsalted peanuts 75 g sesame seeds 60 g powdered sugar 150 g biscoff spread 3 g cinnamon powder (1 teaspoon) 50 g unsalted butter FILLING 100 g biscoff spread TOPPING 125 g biscoff spread 75 g white chocolate Finely grind the Maria biscuits in a food processor. Melt 165 g butter in a saucepan over low heat. For the cookie dough, mix the melted butter with the ground biscuits. Line a springform pan with parchment paper and evenly spread the cookie dough over the base. Press firmly with the back of a spoon. Place the pan briefly in the fridge. Grind the peanuts in a food processor until smooth. Finely grind the sesame seeds in a food processor. In a bowl, combine the ground peanuts and sesame seeds. Add the powdered sugar, 150 g biscoff spread, cinnamon powder, and 50 g melted butter. Knead until smooth. Remove the springform pan from the fridge and evenly pour 100 g melted biscoff spread over the cookie base. Spread the nut mixture on top and press firmly to create a smooth surface. Melt 125 g Biscoff spread in a saucepan over low heat. Melt the white chocolate using a double boiler. Set aside 15 g and place it in a piping bag. Mix the remaining 60 g white chocolate with the melted biscoff spread until smooth. Pour the biscoff-chocolate mixture over the layer of nuts and smooth it out. Drizzle thin lines of the reserved white chocolate over the topping and create a marbled effect using a toothpick. Let the dessert set in the refrigerator for 4-5 hours, preferably overnight. Cut into squares or diamond shapes. Enjoy! Tips: Press the base firmly with the back of a spoon or the bottom of a glass to prevent crumbling when cutting. Chill the cookie base in the fridge or freezer for 5-10 minutes for extra firmness. Lightly toast the peanuts and sesame seeds in a dry pan for enhanced flavor. When pouring the topping, quickly drizzle the white chocolate and marble it with a toothpick before it thickens. Allow the dessert to set properly before cutting. Use a sharp knife and warm it slightly under hot water for cleaner cuts. Store in an airtight container for a few days.

SOFT CHEESE ONION BREAD #food #recipe #bread #soft #cheese #onion #pizza #ramadan #iftar #fyp DOUGH 215 ml milk 12 g honey 7 g instant yeast (1 tablespoon) 1 medium egg 450 g flour 35 g unsalted butter 8 g salt (1⅓ teaspoon) CHEESE MIXTURE 225 g young cheese 100 g cheese spread TOPPING 75 g yellow onion (half a yellow onion) 200 g grated cheese 1 medium egg INSTRUCTIONS In a deep bowl, combine the lukewarm milk, honey, and yeast. Mix well and let rest for 5 minutes. Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead the dough for 10-12 minutes until smooth. Cover and let rise in a warm place for 1 hour or until the dough has doubled in size. Grind the young cheese (225 g) together with the cheese spread in a food processor until smooth. Divide the cheese mixture into 6 equal portions. Peel and slice the yellow onion into half-rings. Place them in a deep bowl along with the grated cheese (200 g). Mix well and set aside. Deflate the dough and divide it into 6 equal pieces of about 125 g each. Shape into balls. Take one ball and roll it into a flat circle. Place a portion of the cheese mixture in the center. Fold the dough around the filling and shape it into a firm ball, ensuring the seams are well sealed. Place the ball seam-side down. Slightly flatten the dough. Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg and sprinkle the onion-cheese mixture on top. Let rise for 30 minutes or until doubled in size. Preheat the oven to 200 °C (400 °F). Bake for 12-18 minutes or until golden brown. Tips: Make sure the milk is lukewarm (around 35-40°C). If it's too hot, it can kill the yeast, and the dough won't rise properly. Cover the dough and place it in a draft-free, warm spot (like an oven with only the light on). Let the dough rise sufficiently. If you bake them too soon, they won’t be as airy. Wait until they’ve truly doubled in size. Every oven is different! If your bread browns too quickly, you can lower the temperature to 180-190°C. A firmer young cheese melts better and creates a creamy, but not too runny, filling.

CHOCOLATE WALNUT COOKIES #food #recipe #morocco #maghreb #cookies #eid #eidmubarak #ramadan #ramadan2025 #chocolate #walnuts FILLING 200 g walnuts 40 g sesame seeds 75 g white caster sugar 3 g cinnamon powder (1 teaspoon) 8 ml orange blossom water 1 egg white (medium) COOKIE DOUGH 160 g unsalted butter 85 g powdered sugar 8 g vanilla sugar (1 tbsp) or a tsp of vanilla extract 1 egg yolk (medium) 300 g flour (all-purpose flour) 3 g baking powder COATING 300 g white chocolate GARNISH 25 g dark chocolate Instructions: Place the walnuts, sesame seeds, white caster sugar, cinnamon powder, orange blossom water, and egg white in a food processor. Grind until smooth. Take 8 grams of the nut mixture and roll it into a small ball. Place it on a sheet of baking paper and repeat for the remaining mixture. In a bowl, combine the softened butter, powdered sugar, vanilla sugar, and egg yolk. Mix well. Add the flour and baking powder and knead until smooth. Take 16 grams of cookie dough and roll it into a small ball. Place it on a sheet of baking paper. Flatten the cookie dough ball. Place a ball of nut filling in the center of the dough. Fold the dough around the filling and seal it tightly. Shape into a smooth ball. Place the filled cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 190 °C (375 °F) for 10-15 minutes until golden. Keep an eye on the baking time, as ovens may vary. Let the cookies cool completely. Melt the white chocolate using a double boiler (au bain-marie). Dip the cookies into the melted chocolate and place them back on the parchment paper. Melt the dark chocolate using a double boiler and transfer it to a piping bag. Drizzle thin lines over the cookies. Let the chocolate harden before serving. Tips: Toast the walnuts and sesame seeds briefly in a dry frying pan for extra flavor. Let them cool completely before grinding. Knead the dough briefly, just enough to bring it together. Over-kneading can make the cookies tough. Use a kitchen scale to precisely measure both the filling and the dough for uniform cookies. Use a piping bag or a small plastic bag with a tiny hole for neat chocolate decoration. Substitute the white chocolate with any chocolate of your choice. Replace the vanilla sugar with vanilla extract.

PISTACHIO SANDWICH COOKIES WITH WHITE CHOCOLATE #food #recipe #chocolate #cookies #pistachios #chocolate #eid #ramadan #ramadan2025 #fyp COOKIE DOUGH 150 g unsalted butter 100 g powdered sugar 8 g vanilla sugar (1 packet) pinch of salt 1 medium egg 50 g unsalted pistachios 290 g flour (all-purpose flour) 3 g baking powder FILLING pistachio paste COATING 300 g white chocolate GARNISH white chocolate chopped pistachios edible rose petals Instructions: Finely grind the pistachios in a food processor. In a bowl, mix the softened butter, powdered sugar, vanilla sugar, and salt until smooth. Add the egg and ground pistachios, mix well. Add the flour and baking powder, and knead until smooth. Lightly flour your work surface and roll out the cookie dough to just under 1 cm thick. Use a cookie cutter to cut out your desired shapes. Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 190 °C (375 °F) for 10-12 minutes, or until lightly golden brown. Let them cool completely. Spread a layer of pistachio paste on one cookie and place another cookie on top. Repeat with the remaining cookies. Melt the white chocolate using a double boiler: fill a saucepan with 2 cm of water and bring to a boil. Place a heatproof bowl over the saucepan (without touching the water). Add the white chocolate pieces and let them slowly melt, stirring occasionally until smooth. Dip each cookie sandwich into the melted white chocolate and place them on parchment paper. Decorate with thin lines of white chocolate, chopped pistachios, and edible rose petals. Let the chocolate fully harden. Tips: Once the flour is added, knead the dough briefly. Over-kneading makes the cookies chewy instead of crumbly. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This makes the dough firmer and prevents the cookies from spreading during baking. Roll out the dough evenly (use a rolling pin with rings or two wooden slats of the same thickness as guides). Every oven is different, so check after 10 minutes to see if the cookies are golden brown. If short on time, chill the cookies for 10-15 minutes in the fridge to set the chocolate faster. Decorate the cookies as desired.

SPICY FISH BURGERS #food #ramadan #recipe #burgers # fish #spicy #tasty #fy #fyp #ramadan2025 #iftar #foryou DOUGH 215 ml milk 7 g instant yeast (1 tablespoon or 1 packet) 12 g honey 400 g flour (patent flour) 35 g herb cream cheese 8 g salt (1⅓ teaspoon) COD MIXTURE 1 egg (M) 20 g cornstarch 5 g salt (⅚ teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g cayenne powder(1 teaspoon) 25 g hot chili sauce 20 g sambal oelek 450 g cod CORNSTARCH MIX 150 g cornstarch 2 g salt (⅓ teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) SAUCE 100 g hot chili sauce 15 g sambal oelek 45 g samurai sauce Instructions In a deep bowl, combine lukewarm milk, yeast, and honey. Mix well and let rest for 5 minutes. Add the flour, herb cream cheese, and salt. Knead for 10-12 minutes until smooth. Cover and let rise in a warm spot for 1 hour, or until doubled in size. Beat the egg and mix it in a bowl with cornstarch, salt, garlic powder, onion powder, black pepper, cayenne powder, hot chili sauce, and sambal oelek. Add the cod pieces and mix well. Cover and refrigerate. Deflate the dough and divide it into 9 equal pieces. Shape into balls. Roll each ball flat into a circle. Fold the dough in half. Lightly coat the dough with fine semolina and place it on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes or until doubled in size. In a separate bowl, mix the cornstarch, salt, onion powder, and black pepper. Coat the marinated cod pieces completely in the cornstarch mixture and place them on a sheet of parchment paper. Cook the buns in a frying pan over medium heat until done on both sides. Cover them immediately with a clean tea towel to keep them soft. Meanwhile, heat a layer of sunflower oil in a frying pan to 175°C (347°F) or use a deep fryer. Fry the cod pieces until golden brown and crispy. Drain on a paper towel. In a bowl, mix the hot chili sauce, sambal oelek, and samurai sauce until smooth. Coat the fried cod pieces in the sauce to fully cover them. Fill the buns with the spicy cod. Add fresh vegetables of your choice and extra sauce if desired. Serve immediately and enjoy! Tips Let the dough rise in a warm spot (such as an oven with the light on or near a pan of hot water) for the best results. Lightly dusting the buns with fine semolina gives them a nice texture and a slightly crispy layer. The longer the cod marinates, the better the flavors develop. At least 30 minutes in the fridge is ideal, preferably overnight. Before coating the cod in the cornstarch mix, pat it dry slightly. This helps the coating stick well and results in extra crispiness. Fry the cod pieces in batches. Overcrowding lowers the oil temperature, making them less crispy. This recipe is spicy due to the sambal and hot chili sauce. For a milder version, replace some sambal with ketchup or sweet chili sauce. For even sauce distribution, coat the fried cod in the sauce. But if you prefer a crispy bite, spread the sauce directly on the buns and place the fish on top. Add crunchy vegetables for a refreshing contrast.

HAZELNUT BONBONS #food #recipe #eid #ramadan #ramadan2025 #cookies #bonbon #hazelnut #chocolate #tasty FILLING 140 g petit beurre biscuits 75 g hazelnuts (roasted) 250 g hazelnut spread COATING 250 g white chocolate GARNISH 25 g hazelnut spread Finely grind the petit beurre biscuits using a food processor. Finely grind the roasted hazelnuts using a food processor. Place the finely ground biscuits, hazelnuts, and hazelnut spread in a bowl. Mix until well combined. Take 12 grams of the hazelnut mixture, press it firmly in your palm, and roll it into a ball. Repeat for the rest of the mixture. Place the balls on a sheet of baking paper and freeze them for 30 minutes to firm up. Melt the white chocolate using a double boiler. Fully coat the chilled hazelnut balls in the melted white chocolate and place them on a sheet of baking paper. Let them harden at room temperature. Put the 25 grams of hazelnut spread into a piping bag and drizzle thin lines over the balls for garnish. Tips: To prevent sticky hands, lightly grease your hands with a drop of sunflower oil. This helps shape smooth, even balls. Use a fork or skewer to dip the balls into the melted chocolate. This avoids fingerprints and ensures an even coating. Let excess chocolate drip off before placing them on the baking paper. If you're short on time, you can chill the coated balls in the fridge for about 10-15 minutes to speed up the hardening process. For a neat and beautiful garnish, slightly warm the hazelnut spread (about 10 seconds in the microwave) to make it easier to drizzle. Use a piping bag or spoon to drizzle thin lines. Store the hazelnut balls in an airtight container in a cool place or in the fridge. They will stay fresh for about a week. For a softer bite, let them come to room temperature before serving. Substitute white chocolate with your preferred type of chocolate.

CHEESY BEEF BREAD #food #recipe #beef #bread #cheesy #ramadan #ramadan2025 #iftar #fy #fyp #foryoupage DOUGH 215 ml water (lukewarm) 8 g honey 7 g instant yeast (1 tablespoon or 1 packet) 30 ml olive oil 400 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) BEEF MIXTURE 25 ml olive oil 350 g ground meat 5 g salt (⅚ teaspoon) 3 g cayenne powder (1 teaspoon) 3 g cumin powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 3 g red bell pepper powder (1 teaspoon) 150 g yellow onion (1 yellow onion) 50 g red bell pepper TOPPING young cheese 1 egg (medium) Instructions: In a deep bowl, mix the lukewarm water, honey, and yeast. Let it rest for 5 minutes. Add the olive oil, flour, and salt. Knead for 10-12 minutes until smooth. Cover the bowl and let the dough rise for 1 hour in a warm spot or until it doubles in size. Heat the olive oil in a frying pan over medium heat. Add the ground beef, salt, cayenne powder, cumin powder, garlic powder, and red bell pepper powder. Cook for 4-5 minutes. Add the chopped onion and diced bell pepper, and cook for another 5 minutes. Let the meat mixture cool completely. Deflate the dough and divide it into 2 equal portions. Shape them into balls. Lightly flour your work surface and roll out both dough balls into circles. Place one dough circle on a baking tray lined with parchment paper. Layer with slices of young cheese and spread the meat mixture evenly on top. Place the second dough circle over it and press the edges firmly to seal. Brush the dough with beaten egg. Score a crisscross pattern into the top without cutting all the way through. Place strips of cheese into the cuts. Let the dough rise for another 30 minutes. Bake in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Tips: Ensure the water is lukewarm (around 37°C – 40°C). Water that is too hot can kill the yeast and prevent proper rising. Add vegetables of your choice. Adjust salt to taste.

BUTTER CHICKEN PIZZA’S #food #recipe #pizza #butterchicken #chicken #tasty #ramadan #ramadan2025 #fyp #foryou #foryoupage DOUGH 315 ml milk 7 g instant yeast (1 tablespoon or 1 packet) 10 g honey 150 g fine semolina 350 g flour (all-purpose flour) 25 g unsalted butter 8 g salt (1 ⅓ teaspoon) CHICKEN MIXTURE 25 g unsalted butter 15 ml olive oil 150 g yellow onion 400 g chicken thighs, diced 4.5 g salt (⅔ teaspoon) 5 g garam masala (1⅔ teaspoon) 2 g turmeric powder(⅔ teaspoon) 3 g garlic powder (1 teaspoon) 3 g cayenne pepper (1 teaspoon) 0.5 g cinnamon powder (⅙ teaspoon) 50 ml water 25 g tomato paste 15 g sweet soy sauce (ketjap manis) 150 ml heavy cream 5 g fresh parsley 50 g grated cheese EXTRA fine semolina TOPPING grated cheese Instructions: In a bowl, combine lukewarm milk, yeast, and honey. Mix well and let it rest for 5 minutes. Add fine semolina, flour, butter, and salt. Knead for 10-12 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour or until doubled in size. Heat butter and olive oil in a pan over medium heat. Add the chopped onion and sauté for 3-4 minutes. Add the diced chicken thighs, salt, garam masala, turmeric powder, garlic powder, cayenne powder, and cinnamon powder. Cook for 5-6 minutes until the chicken is cooked through. Stir in the tomato paste, sweet soy sauce, water, and heavy cream. Mix well and let it simmer for 5-7 minutes until the sauce thickens. Remove from heat and add chopped parsley and grated cheese. Mix well and let it cool completely. Deflate the dough and divide it into 9 equal pieces of about 90 g each. Shape them into balls. Roll out each ball into a circle of about 15 cm in diameter. Lightly coat a plate with fine semolina and press the rolled-out dough onto it. Place on a baking tray lined with parchment paper. Spread some of the chicken mixture over the dough and sprinkle grated cheese on top. Let rise for 30 minutes or until doubled in size. Bake the pizzas in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Tips: Make sure the milk is lukewarm (around 37°C - 40°C). If it’s too hot, it can kill the yeast and prevent proper rising. Allow the dough to fully rise until doubled in size. If it hasn’t risen enough, give it extra time. Use chicken thighs instead of chicken breast, as they stay juicier and more tender after baking. Let the chicken mixture cook down well. Ensure the sauce is thickened before cooling.

CHICKEN CHEESE ONION BUNS #food #recipe #cheese #bread #buns #iftar #ramadan #chicken #tasty #onion #ramadan2025 DOUGH 350 g flour (all-purpose flour) 6 g instant yeast 7 g salt (1⅙ teaspoon) 2 g onion powder (⅔ teaspoon) 8 g honey 25 ml olive oil 190 ml lukewarm water CHICKEN MIXTURE 25 ml olive oil 15 g unsalted butter 150 g yellow onion (1 yellow onion) 400 g chicken thighs 2.5 g salt (½ teaspoon) 2 g cayenne powder (⅔ teaspoon) 2 g garlic powder (⅔ teaspoon) 50 g cheese spread 1 g Italian seasoning (1 teaspoon) EXTRA cheese slices COATING Parmesan cheese 1 g onion powder (⅓ teaspoon) 1 g cayenne pepper (⅓ teaspoon) milk (for brushing) Instructions Place the flour, yeast, salt, onion powder, honey, olive oil, and lukewarm water in a bowl. Knead for 10-12 minutes until a smooth dough forms. Cover and let rise in a warm spot for 1 hour or until doubled in size. Heat the olive oil and butter in a frying pan over medium heat. Add the chopped yellow onion and sauté for 4-5 minutes. Add the chicken thighs, salt, cayenne powder, and garlic powder. Cook for 5-7 minutes until the chicken is fully cooked. Remove from heat and stir in the cheese spread and Italian seasoning. Mix well and let the chicken mixture cool completely. Deflate the dough and divide it into 12 equal pieces of about 45 g each. Shape them into balls. Take one dough ball and roll it out into a circle. Place a slice of cheese and about 45 g of the chicken mixture in the center of the dough. Fold the edges up, pinch the top tightly to seal, and shape into a smooth ball. In a bowl, mix the grated Parmesan cheese, onion powder, and cayenne powder. Brush each dough ball with milk and roll it in the cheese mixture. Place the buns on a baking tray lined with parchment paper. Let them rise for 30 minutes in a warm place. Bake in a preheated oven at 200°C for 12-18 minutes until golden brown. Tips: Use lukewarm water (around 37°C - 40°C) to activate the yeast. Marinate the chicken thighs with the spices a few hours in advance for extra flavor. Make sure to seal the edges of the dough properly to prevent the cheese from leaking during baking. Store the buns in an airtight container at room temperature. Reheat in the oven at 180°C for 5-7 minutes. You can also freeze them. Let them thaw and warm briefly in the oven for a fresh-baked effect.

CRISPY CHICKEN PESTO BREAD #food #recipe #chicken #pesto #bread #cheesy #foodtok #ramadan #iftar #ramadan2025 DOUGH 500 g flour (all-purpose flour) 6 g baking powder 8 g salt (1⅓ teaspoon) 12 g honey 25 g unsalted butter 275 ml lukewarm water CHICKEN MIXTURE 15 g unsalted butter (for frying) 150 g yellow onion (1 yellow onion) 575 g chicken thighs (cut into small cubes) 4 g salt (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 0.5 g Italian seasoning (½ teaspoon) 5 g fresh parsley 50 g grated cheese FILLING pesto cheese slices cheese spread EXTRA sunflower oil (for greasing) pesto (for brushing) grated Parmesan cheese Instructions In a mixing bowl, combine the flour, baking powder, salt, honey, butter, and lukewarm water. Knead for 10-12 minutes until smooth. Cover and let rest for 30 minutes. Heat the butter in a frying pan over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes. Add the chicken thighs, salt, garlic powder, black pepper, Italian seasoning, and parsley. Cook for 5-7 minutes. Turn off the heat and mix in the grated cheese. Let the mixture cool completely. Divide the dough into 10 equal portions of about 95 g each. Shape them into balls. Grease your hands with oil and flatten a dough ball on a greased surface (use about 25 ml of oil). Cover and let rest for 30 minutes. Grease your work surface with oil (15 ml per piece) and place the dough on it. Using your fingertips, stretch the dough outward from the center until a sheet of approximately 35 x 30 cm. Regularly grease your hands to prevent tearing. Spread a thin layer of pesto on one side of the dough. Place a slice of cheese on top. Spread the chicken mixture over it. Add cheese spread if desired. Fold the top and bottom edges toward the center. Then fold the sides over the filling and roll the dough into a log. Ensure the seam is at the bottom. Slightly flatten the dough, brush it with pesto, and roll it in grated Parmesan cheese. Place the dough on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown. Keep an eye on the baking time, as every oven differs. Tips Let the dough rest for the full 30 minutes after kneading. This helps with shaping. Use enough oil: This prevents tearing and keeps the dough pliable. Use your fingertips and avoid too much pressure to prevent ripping. Let the chicken mixture cool completely before incorporating it into the dough. Warm filling can weaken the dough and cause tearing. Cut the chicken into small cubes for an evenly distributed filling and easier rolling. Roll firmly, but not too tight, to prevent splitting during baking. Brush the bread with a bit of melted butter after baking for an extra soft and flavorful crust. Place a small bowl of water in the oven while baking to keep the bread soft inside. Let the bread rest for 5 minutes after baking so the flavors meld and the texture firms up.