PIZZA BREAD WITH TUNA SALAD #food #recipe #pizza #bread #tuna #salad #tasty #fy #fyp #foryoupage DOUGH 275 ml lukewarm water 7 g instant yeast (1 tablespoon or 1 sachet) 12 g honey 40 ml olive oil 500 g flour (all-purpose) 8 g salt (1⅓ teaspoons) 0.5 g Italian seasoning TOMATO SAUCE 40 g tomato paste 50 ml water 0.5 g Italian seasoning TOPPING grated cheese green olives, sliced cherry tomatoes, sliced TUNA SALAD 70 g red onion (1 red onion) 75 g pickles 10 g capers 280 g canned tuna (2 cans, in sunflower oil) 140 g mayonnaise EXTRAS lettuce cucumber Instructions: Put the lukewarm water, yeast, and honey in a large bowl. Mix well and let sit for 5 minutes. Add the olive oil and mix well. Add the flour, salt, and Italian seasoning. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour or until doubled in size. For the tomato sauce, mix the tomato paste, water, and Italian seasoning until smooth. Deflate the dough and divide it into 12 equal portions, about 70 grams each. Shape into balls. Roll each ball into a circle about 13 cm in diameter and fold it in half. Place the dough on a baking tray lined with parchment paper. Spread each piece with tomato sauce and top with grated cheese, olive slices, and cherry tomato slices. Let the dough rise for 30 minutes, or until doubled in size. Bake the dough in a preheated oven at 200°C (392°F) for 12–18 minutes until golden brown. Meanwhile, finely chop the red onion and pickles. Drain the tuna. In a bowl, mix the red onion, pickles, capers, tuna, and mayonnaise into a creamy salad. Open the bread and fill with lettuce, cucumber, and the tuna salad. Tips: Use lukewarm water (approx. 37 – 40°C / 98 – 104°F) to activate the yeast properly. Too hot will kill the yeast, too cold will slow down rising. Drain the tuna well to avoid a watery salad.

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.

LEMON DONUTS WITH CREAM #food #recipe #lemoncurd #lemon #cream #donut #soft #foryou #fy #fyp DOUGH 225 ml milk (lukewarm) 16 g vanilla sugar (2 sachets) 25 g granulated sugar 7 g instant yeast (1 sachet or 1 tablespoon) 3 g lemon zest (zest of 1 lemon) 1 medium egg 35 g lemon curd 500 g flour (all-purpose flour) 5 g salt (⅚ teaspoon) 35 g unsalted butter CREAM 250 g mascarpone 35 g lemon curd 16 g whipped cream stabilizer (klopfix) 35 g powdered sugar 8 g vanilla sugar (1 sachet) 400 ml heavy cream SERVE WITH lemon curd strawberries EXTRA sunflower oil, for frying powdered sugar Instructions Put the lukewarm milk, vanilla sugar, granulated sugar, and yeast in a large bowl. Stir well and let it rest for 5 minutes. Add the lemon zest and beaten egg. Mix well. Add the lemon curd, flour, salt, and butter. Knead for 10–12 minutes until the dough becomes smooth and elastic. Cover and let it rise for 1 hour or until doubled in size. Deflate the dough and divide it into 15 equal portions of about 60 grams each. Shape into balls. Roll each ball into an oval shape. Place them on a baking tray lined with parchment paper. Let them rise for 30 minutes or until doubled in size. Heat a layer of sunflower oil in a frying pan to 175 °C (350 °F). Fry the donuts until golden brown on both sides. Let them drain on paper towels. In a bowl, combine the mascarpone, lemon curd, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute. Gradually add the heavy cream while continuing to mix until the cream is firm and fluffy. Slice a donut in half horizontally. Pipe on a layer of cream, followed by lemon curd, sliced strawberries, and top with another layer of cream. Tips: Make sure the milk isn’t too hot (around 37°C), otherwise the yeast won’t work. Rising = fluffiness. Let the dough truly double in size, even if it takes a bit longer. Oil that’s too cold = greasy donuts. Too hot = burned outside, raw inside. Use a thermometer or test with a bit of dough. Fry in batches to maintain oil temperature. Fill the donuts just before serving to keep them crispy on the outside. Optionally dust with powdered sugar. Filled donuts are best when fresh — enjoy them the same day.

Burrata Caprese Sandwich with Cherry Tomato Confit This caprese sandwich is packed with flavors and easily one of my favorites. It has a creamy texture for the Burrata, fresh aroma from the homemade pesto, peppery flavor from the arugula and a sweet garlicky taste from the tomato confit and balsamic glaze. All this goodness is squeezed in between two fresh and lightly crunchy baguette halves. Ingredients: For the Fresh Pesto: - 2 cups fresh basil leaves - 1-2 tbsp toasted pine nuts - 1/2 cup grated Parmesan cheese - 2-3 garlic cloves - 1/4 tsp salt - 3 tbsp olive oil - 2 tbsp water (optional, for a lighter texture) For the Cherry Tomato Confit: - 3 garlic cloves, peeled - 3 tbsp olive oil - 1/2 cup cherry tomatoes - 1 sprig of rosemary (optional) - 1 tsp kosher salt - 1 tsp ground black pepper Additional Ingredients: - 1 baguette, lightly toasted - 1 ball of burrata cheese - 3 tbsp fresh arugula - 1 tsp chili oil (optional) - 2 tsp balsamic glaze Instructions: 1. Make the Cherry Tomato Confit: - Preheat the oven to 335°F. - In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. - Bake for 30-40 minutes, until the tomatoes are soft. 2. Prepare the Pesto: - In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle. 3. Assemble the Sandwich: - Spread pesto on the bottom half of the toasted baguette. - Layer on fresh arugula, then slice and spread the burrata evenly. - Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. - Cover with the top half of the baguette and serve immediately. Enjoy! #fyp #capresesandwich #burrata #cookingtiktok #easyrecipe Burrata Caprese Fresh ingredients Confit Gourmet sandwich

BUNS WITH SPICY SHRIMPS #food #recipe #spicy #shrimp #bread #ramadan #ramadan2025 #iftar #tasty DOUGH 200 ml water (lukewarm) 7 g instant yeast (1 tablespoon or 1 packet) 15 g honey 75 g yogurt 50 g herb cream cheese 475 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) SHRIMP MIXTURE 30 ml olive oil 450 g shrimp (peeled) 2 g salt (⅓ teaspoon) 3 g cayenne powder (1 teaspoon) 3 g ras el hanout (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 2 g onion powder (⅔ teaspoon) 10 g fresh chives 5 g fresh parsley Instructions In a bowl, mix the lukewarm water, yeast, and honey. Let it sit for 5 minutes. Add the yogurt and herb cream cheese, then mix well. Add the flour and salt, then knead for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until doubled in size. Deflate the dough and divide it into 12 equal pieces of about 65 g each. Shape them into balls. Take one ball and flatten it into a circle. Roll the dough into a log. Seal the ends tightly and roll the dough back and forth to create an even shape. Flatten the log with a rolling pin. Place the dough on a baking sheet lined with parchment paper. Brush with a beaten egg, make a small cut in the center, and sprinkle with chopped fresh chives. Let rise for 30 minutes, or until doubled in size. Bake in a preheated oven at 200 °C (400 °F) for 12-18 minutes until golden brown. Heat the olive oil in a frying pan over medium heat. Add the shrimp, salt, cayenne powder, ras el hanout, garlic powder, onion powder, chives, and parsley. Cook for 2-3 minutes. Slice open the rolls and fill them with lettuce, cooked shrimp, and a sauce of your choice. Tips Use warm water, not hot. Water around 37°C - 40°C (98°F - 104°F) helps activate the yeast without killing it. Knead the dough well—at least 10 minutes—for a light and airy texture. Don’t skip the second rise. This helps create fluffier rolls with a better structure. Pat the shrimp dry before cooking to prevent excess moisture and ensure a nice sear. Shrimp cook in just 2-3 minutes—overcooking will make them tough. A fresh yogurt-garlic sauce or a spicy harissa-mayo pairs perfectly with these rolls.

CHICKEN PARMESAN BREAD #food #recipe #chicken #bread #tasty #parmesan #fy #fyp DOUGH 175 ml lukewarm water 7 g instant yeast (1 tablespoon or 1 sachet) 15 g honey 40 ml sunflower oil 145 g Greek yogurt 500 g flour (plain/all-purpose) 8 g salt (1⅓ teaspoons) TOPPING 1 medium egg sesame seeds CHICKEN MIXTURE 650 g chicken thighs 4.5 g salt (⅔ teaspoon) 5 g onion powder (1⅔ teaspoons) 3 g garlic powder (1 teaspoon) 2 g cayenne powder (⅔ teaspoon) 0.5 g Italian seasoning 2 g black pepper (⅔ teaspoon) COATING cornstarch EXTRA 40 g Parmesan cheese truffle mayonnaise lettuce sunflower oil (for frying) Place the lukewarm water, yeast, and honey in a large bowl. Mix well and let it sit for 5 minutes. Add the Greek yogurt and sunflower oil, then mix. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Wash the chicken thighs and cut them into strips. Place in a bowl and add the salt, onion powder, garlic powder, cayenne powder, Italian seasoning, and black pepper. Mix well and cover. Let it marinate in the refrigerator. After rising, deflate the dough and divide into 12 equal pieces (±70 g each). Shape into balls. Take one ball and roll it out flat. Roll it up tightly into a log. Seal the seam and roll back and forth to form an even shape. Then roll flat with a rolling pin. Place the dough on a baking tray lined with parchment paper. Brush with beaten egg, make shallow cuts on top, and sprinkle with sesame seeds. Let the dough rise for 30 minutes, or until doubled in size. Bake the rolls in a preheated oven at 200 °C (390 °F) for 12–18 minutes until golden brown. Let them cool slightly. Remove the chicken from the fridge. Place the cornstarch in a bowl and coat each piece of chicken in it. For extra crispiness, you can do this twice. Heat a layer of sunflower oil in a frying pan to 175 °C (350 °F) and fry the chicken on both sides until golden and cooked through. Drain on a paper towel. Place the warm chicken in a bowl and add the Parmesan cheese. Mix well. Slice open the rolls and fill with truffle mayonnaise, some lettuce, and pieces of chicken. Tips: Got time? Let the chicken marinate for 1–2 hours in the fridge, or even overnight, for more flavor. Double coating = more crunch: For extra crispy chicken, coat it twice in cornstarch. Add Parmesan while the chicken is still warm so it melts slightly and sticks well. You can also add mozzarella for a stretchy bite. Spread truffle mayo on both the top and bottom halves of the roll.

CRISPY BREAD WITH HONEY CHICKEN #food #recipe #ramadan #iftar #ramadan2025 #bread #chicken #honeychicken #tasty #fy #fyp #foryoupage DOUGH 225 ml milk (lukewarm) 15 g honey 7 g instant yeast (1 tablespoon) 1 egg (medium) 15 g unsalted butter 450 g flour (all-purpose flour) 8 g salt (1 ⅓ teaspoon) COATING milk breadcrumbs CHICKEN MIXTURE 600 g chicken thighs 6 g salt (1 teaspoon) 3 g onion powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 3 g red bell pepper powder (1 teaspoon) 3 g cayenne powder (1 teaspoon) 1.5 g black pepper (½ teaspoon) 25 ml olive oil SAUCE 75 g honey 90 g ketchup 15 ml soy sauce SERVE WITH sesame seeds lettuce sauce (as desired) Instructions In a deep bowl, mix the lukewarm milk, honey, and yeast. Stir well and let it rest for 5 minutes. Add the beaten egg and butter. Mix well. Add the flour and salt, then knead until smooth. Cover and let it rise in a warm spot for 1 hour or until doubled in size. Wash and cut the chicken thighs into small cubes and place them in a deep bowl. Add salt, onion powder, garlic powder, red bell pepper powder, cayenne powder, and black pepper. Mix well and set aside. Deflate the dough and divide it into 14 equal pieces of about 50 g each. Shape into balls. Take a ball of dough and roll it out into an oval shape. Brush the dough with milk and coat it with breadcrumbs. Place the buns on a baking tray lined with parchment paper. Let the dough rise for 30 minutes in a warm place until doubled in size. Heat a layer of sunflower oil (about 2 cm deep) in a frying pan over medium heat (175°C). Fry the buns until browned on both sides and let them drain on a paper towel. In a bowl, mix the honey, ketchup, and soy sauce until smooth. Heat the olive oil in a frying pan over medium heat. Add the chicken and cook for 5-6 minutes. Add the sauce and cook for another 4-5 minutes until well absorbed and slightly caramelized. Slice the buns open and fill them with the honey-glazed chicken, sesame seeds, lettuce, and sauce of your choice.

PISTACHIO CAKE WITH FILLING AND CHOCOLATE #food #recipe #pistachio #cake #tasty #fyp #fy #foryou #chocolate CAKE BATTER 4 eggs (medium) 140 g granulated sugar 8 g vanilla sugar (1 packet) 50 g unsalted pistachios 165 ml sunflower oil 150 ml milk 200 g flour (all-purpose flour) 10 g baking powder PISTACHIO MIXTURE 300 ml milk (full-fat milk) 30 g cornstarch 25 g granulated sugar 8 g vanilla sugar (1 packet) 100 g white chocolate 90 g pistachio paste GANACHE 40 ml heavy cream 125 g white chocolate GARNISH melted white chocolate unsalted pistachios Instructions: Grind the pistachios in a food processor. Crack the eggs into a deep bowl and add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture is light yellow and airy. Add the ground pistachios, sunflower oil, and milk. Mix briefly. Sift the flour and baking powder over the bowl and mix until smooth. Pour 400 g of the cake batter into a springform pan lined with parchment paper. Place the cake in a preheated oven at 175°C (350°F). Bake for 10 minutes. Meanwhile, prepare the pistachio mixture: Heat the milk together with the granulated sugar, vanilla sugar, and cornstarch in a pan over medium heat. Stir constantly with a whisk until the mixture thickens. Remove the pan from the heat, add the white chocolate, and let it sit for 1 minute. Stir until the chocolate is completely melted. Add the pistachio paste and mix until smooth. Transfer the pistachio mixture to a piping bag and set aside. After 10 minutes, carefully remove the cake from the oven. Pipe the pistachio mixture evenly over the cake. Pour the remaining cake batter over it. Return the cake to the oven and bake for another 30 minutes at 175°C (350°F), or until the cake is fully baked (check by inserting a skewer; each oven varies). Let the cake cool completely. Heat the heavy cream just below boiling point. Add the white chocolate (125 g), let it sit for 1 minute, and stir until smooth. Let it cool. Pour the cooled ganache over the cake. Cover and refrigerate for at least one night to set. Slice the cake into pieces. Garnish each piece with lines of melted white chocolate and sprinkle with finely chopped pistachios. Tips: A little texture in the finely ground pistachios (not fully powdered) adds extra flavor and a nice bite to the cake. Ovens can vary! Stick a skewer in the center of the cake. If it comes out (almost) dry, the cake is done. A few moist crumbs are okay, but not runny batter. Let the cake cool completely before pouring the ganache over it. Use a sharp knife when slicing. For neat, clean cuts, run your knife under hot water and wipe it clean after each slice. This will keep the edges crisp! Make the cake a day ahead. The flavors develop better if the cake sits overnight in the fridge. The texture will also improve! I used a 24 cm springform pan.

Pesto Sun-dried Tomato and Mozzarella stuffed Flatbreads Flatbread: 200g Self Raising Flour 170g Greek Yoghurt Filling: 1tbsp Pesto 110g Grated Mozzarella 120g Firm Pizza Mozzarella 3tbsp (heaped) Chopped Sun-dried Tomatoes

U prijevodu ne znam napravit sourdough hehe #kruh #sourdough #tijesto #recept

WHITE CHOCOLATE STRAWBERRY PIE (NO BAKE) #food #recipe #pie #dessert #chocolate #strawberry #nobake #tasty #easy #fy #fyp CREAM 30 ml heavy cream 75 g white chocolate 250 g mascarpone 40 g powdered sugar 8 g vanilla sugar (1 sachet) 24 g whipped cream stabilizer (3 klopfix) 500 ml heavy cream FILLING ladyfingers milk 200 g strawberries WHITE CHOCOLATE GANACHE 60 ml heavy cream 125 g white chocolate TOPPING grated coconut strawberries Heat 30 ml of heavy cream almost to a boil. Add the pieces of white chocolate (75 g), let sit for 1 minute, then stir until smooth. Let it cool. Place the mascarpone, powdered sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl and mix for 1 minute. Gradually add the 500 ml of heavy cream and mix until stiff. Add the cooled white chocolate mixture and mix until smooth. Cut the strawberries into pieces. Briefly dip the ladyfingers in milk and place them on the bottom of a springform pan. Spread a layer of cream on top and sprinkle with some strawberry pieces. Repeat with a second layer of cream. Dip more ladyfingers in milk and place them on top. Spread the remaining strawberries over them and finish with a final layer of cream. Smooth the top. For the ganache: heat 60 ml of cream almost to a boil. Add the white chocolate (125 g), let sit for 1 minute, then stir until smooth. Let it cool slightly. Pour the ganache evenly over the cream layer. Sprinkle with grated coconut. Cover the cake and refrigerate overnight to set. Cut the cake into slices and garnish with fresh strawberries. Tips: Let the mascarpone come to room temperature before mixing. This makes the cream nice and fluffy and prevents lumps. Use cold cream when whipping. It gives the best firmness. Dip the ladyfingers briefly in the milk. Too long = soggy, and you’ll get a wet base. Let the ganache cool to lukewarm before pouring it over the cake. Let the cake set for at least 6 hours, but overnight is ideal. That way, you can slice it nicely. Store in the fridge, up to 2 days for the best flavor and texture. Garnish the cake right before serving with fresh strawberries. You can use quartered strawberries arranged in a fan shape on each slice. Or add some white chocolate curls for an extra touch. I used a 24 cm (9.5 inch) springform pan for this recipe.

Basil Pesto Caprese | ep 11 of my grilled cheese series is this garlic butter sourdough with pesto, mozzarella, basil, tomatoes & balsamic glaze. #recipe #sandwich

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.

Das einfachste & schnellste Rezept 🐟🍔 #ramadan2025 #iftar #fishmac #filetofish #burger #geschwister #einfacherezepte #schnellerezepte #explore #viral #fy #ramadanrezepte #fishburger #fyp

Our nighttime routine as a family of 5 🥰🌙🌃💤

Waited 35 years for this dance to trend. Ib: @Mimii