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Thursday 26 December 2024 13:02:58 GMT
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usery5obedc292
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HAZELNUT CHEESECAKE (NO BAKE) #Recipe #food #cheesecake #cake #hazelnut #tasty #fy #fyp #foryou #foryoupage #tiktokfood HAZELNUT CREAM 500 g mascarpone 16 g whipping cream stabilizer (2 packets) 350 ml whipping cream 8 g vanilla sugar (1 packet 20 g granulated sugar 250 g hazelnut spread FILLING 300 g tea biscuits (1 pack) 150 ml milk TOPPING 65 ml whipping cream 125 g white chocolate 40 g hazelnut spread Combine the mascarpone with the whipping cream stabilizer, vanilla sugar, sugar, and hazelnut spread in a deep bowl. Mix until smooth. Gradually add the whipping cream and mix well until the mixture stiffens. Take a tea biscuit, dip it in the milk, and put it in a springform pan. Repeat this process for an entire layer. Spoon the hazelnut cream over the biscuits and spread it evenly. Repeat with another layer of tea biscuits. Add another layer of tea biscuits and spoon the remaining cream over them. Smooth out the entire mixture. Bring the whipping cream to a near boil. Add the broken white chocolate. Let it sit for 1 minute and then mix until smooth. Heat the hazelnut spread while stirring over low heat in a saucepan. This process happens quickly. Transfer the hazelnut spread to a piping bag or sandwich bag. Pour the white chocolate ganache evenly over the hazelnut cream. Pipe some hazelnut spread on top and run a toothpick through it to create a marble effect. Cover the hazelnut cake and refrigerate to set, preferably overnight.
HAZELNUT CHEESECAKE (NO BAKE) #Recipe #food #cheesecake #cake #hazelnut #tasty #fy #fyp #foryou #foryoupage #tiktokfood HAZELNUT CREAM 500 g mascarpone 16 g whipping cream stabilizer (2 packets) 350 ml whipping cream 8 g vanilla sugar (1 packet 20 g granulated sugar 250 g hazelnut spread FILLING 300 g tea biscuits (1 pack) 150 ml milk TOPPING 65 ml whipping cream 125 g white chocolate 40 g hazelnut spread Combine the mascarpone with the whipping cream stabilizer, vanilla sugar, sugar, and hazelnut spread in a deep bowl. Mix until smooth. Gradually add the whipping cream and mix well until the mixture stiffens. Take a tea biscuit, dip it in the milk, and put it in a springform pan. Repeat this process for an entire layer. Spoon the hazelnut cream over the biscuits and spread it evenly. Repeat with another layer of tea biscuits. Add another layer of tea biscuits and spoon the remaining cream over them. Smooth out the entire mixture. Bring the whipping cream to a near boil. Add the broken white chocolate. Let it sit for 1 minute and then mix until smooth. Heat the hazelnut spread while stirring over low heat in a saucepan. This process happens quickly. Transfer the hazelnut spread to a piping bag or sandwich bag. Pour the white chocolate ganache evenly over the hazelnut cream. Pipe some hazelnut spread on top and run a toothpick through it to create a marble effect. Cover the hazelnut cake and refrigerate to set, preferably overnight.
WHITE CHOCOLATE ALMOND COOKIES #chocolate #cookies #Recipe #food #almond #fy #fyp #foryou #foryoupage #tiktokfood RECIPE This recipe does not require an oven. COOKIE MIX 115 g Maria biscuits 30 g grated coconut 75 g roasted almonds 175 g white chocolate 100 ml whipping cream TOPPING 250 g white chocolate (125 on each side) grated coconut Bring the whipping cream (100 ml) to a boil. Add the pieces of white chocolate (175 g). Let it sit for 1 minute and then stir until smooth. Transfer the white chocolate ganache to a piping bag and let it cool. Break the Maria biscuits into pieces (not too large) and place them in a bowl. Add the grated coconut, roasted almonds and white chocolate ganache. Mix well until combined. Cover a dish or baking pan with plastic wrap and spoon the cookie mixture onto it. Spread it evenly and use a sheet of plastic wrap as a tool to press the cookie mixture firmly (and flatten it). Place the cookie mixture, covered, in the freezer for 30 minutes. Melt 125 grams of white chocolate using a double boiler. Remove the cookie mixture from the freezer and pour the melted white chocolate over it, letting it spread evenly. Place it in the refrigerator for 30 minutes or until the white chocolate is set. Melt the remaining 125 grams of white chocolate using a double boiler. Once the white chocolate is firm enough, carefully remove the cookie from the baking dish/pan. Pour the melted white chocolate over it and let it spread evenly. Garnish it with grated coconut. Place the white almond-chocolate cookie, covered, in the refrigerator for 30 minutes or until the white chocolate is set. Cut the white almond-chocolate cookie into cubes.
WHITE CHOCOLATE ALMOND COOKIES #chocolate #cookies #Recipe #food #almond #fy #fyp #foryou #foryoupage #tiktokfood RECIPE This recipe does not require an oven. COOKIE MIX 115 g Maria biscuits 30 g grated coconut 75 g roasted almonds 175 g white chocolate 100 ml whipping cream TOPPING 250 g white chocolate (125 on each side) grated coconut Bring the whipping cream (100 ml) to a boil. Add the pieces of white chocolate (175 g). Let it sit for 1 minute and then stir until smooth. Transfer the white chocolate ganache to a piping bag and let it cool. Break the Maria biscuits into pieces (not too large) and place them in a bowl. Add the grated coconut, roasted almonds and white chocolate ganache. Mix well until combined. Cover a dish or baking pan with plastic wrap and spoon the cookie mixture onto it. Spread it evenly and use a sheet of plastic wrap as a tool to press the cookie mixture firmly (and flatten it). Place the cookie mixture, covered, in the freezer for 30 minutes. Melt 125 grams of white chocolate using a double boiler. Remove the cookie mixture from the freezer and pour the melted white chocolate over it, letting it spread evenly. Place it in the refrigerator for 30 minutes or until the white chocolate is set. Melt the remaining 125 grams of white chocolate using a double boiler. Once the white chocolate is firm enough, carefully remove the cookie from the baking dish/pan. Pour the melted white chocolate over it and let it spread evenly. Garnish it with grated coconut. Place the white almond-chocolate cookie, covered, in the refrigerator for 30 minutes or until the white chocolate is set. Cut the white almond-chocolate cookie into cubes.
CHOCOLATE COCONUT DESSERT #chocolate #coconut #dessert #food #Recipe #fy #fyp #foryou #foryoupage #cream #tiktokfood RECIPE FILLING 250 g mascarpone 8 g whipping cream stabilizer (1 sachet) 30 g granulated sugar 8 g vanilla sugar (1 sachet) 250 ml whipping cream 30 g grated coconut COOKIE DOUGH 400 g Maria biscuits 250 g mascarpone 100 ml milk 15 g cocoa powder WHITE CHOCOLATE GANACHE 140 g white chocolate 75 ml whipping cream CHOCOLATE GANACHE 25 ml whipping cream 25 g dark chocolate GARNISH raspberries mint leaves In a deep bowl, combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar. Mix for 30 seconds. Gradually add whipping cream until the cream stiffens. Finally, add grated coconut and mix for an additional 10-15 seconds until well combined. Cover the mixture and refrigerate. In a food processor, combine Maria biscuits, mascarpone, milk, and cocoa powder. Grind the mixture until fine. Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon. Spoon two-thirds of the filling over the cookie dough and spread it evenly. Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath. Roll out the cookie dough with a rolling pin to fit the size of your baking pan, using another sheet of parchment paper on top for assistance. Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling. Remove the parchment paper. Spread the remaining filling evenly over the cookie dough. Heat the unwhipped cream for the white chocolate ganache until almost boiling. Add the white chocolate pieces and let it sit for 1 minute. Mix until smooth and let it cool slightly. Heat the unwhipped cream for the chocolate ganache until almost boiling. Add the dark chocolate pieces and let it sit for 1 minute. Mix until smooth. Transfer the dark chocolate ganache to a piping bag. Spread the white chocolate ganache evenly over the filling. Pipe some dark chocolate on top and create a marbled effect using a toothpick. Cover the coconut pastries and refrigerate to set, preferably overnight. Cut the chocolate coconut pastries into equal pieces with a sharp knife. If desired, garnish with raspberries and fresh mint leaves.
CHOCOLATE COCONUT DESSERT #chocolate #coconut #dessert #food #Recipe #fy #fyp #foryou #foryoupage #cream #tiktokfood RECIPE FILLING 250 g mascarpone 8 g whipping cream stabilizer (1 sachet) 30 g granulated sugar 8 g vanilla sugar (1 sachet) 250 ml whipping cream 30 g grated coconut COOKIE DOUGH 400 g Maria biscuits 250 g mascarpone 100 ml milk 15 g cocoa powder WHITE CHOCOLATE GANACHE 140 g white chocolate 75 ml whipping cream CHOCOLATE GANACHE 25 ml whipping cream 25 g dark chocolate GARNISH raspberries mint leaves In a deep bowl, combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar. Mix for 30 seconds. Gradually add whipping cream until the cream stiffens. Finally, add grated coconut and mix for an additional 10-15 seconds until well combined. Cover the mixture and refrigerate. In a food processor, combine Maria biscuits, mascarpone, milk, and cocoa powder. Grind the mixture until fine. Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon. Spoon two-thirds of the filling over the cookie dough and spread it evenly. Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath. Roll out the cookie dough with a rolling pin to fit the size of your baking pan, using another sheet of parchment paper on top for assistance. Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling. Remove the parchment paper. Spread the remaining filling evenly over the cookie dough. Heat the unwhipped cream for the white chocolate ganache until almost boiling. Add the white chocolate pieces and let it sit for 1 minute. Mix until smooth and let it cool slightly. Heat the unwhipped cream for the chocolate ganache until almost boiling. Add the dark chocolate pieces and let it sit for 1 minute. Mix until smooth. Transfer the dark chocolate ganache to a piping bag. Spread the white chocolate ganache evenly over the filling. Pipe some dark chocolate on top and create a marbled effect using a toothpick. Cover the coconut pastries and refrigerate to set, preferably overnight. Cut the chocolate coconut pastries into equal pieces with a sharp knife. If desired, garnish with raspberries and fresh mint leaves.
SOFT CINNAMON ROLLS WITH CREAMY TOPPING #Recipe #food #cinnamon #cinnamonrolls #fy #fyp #foryou #foryoupage #tiktokfood DOUGH 115 g sweet potato 125 ml milk 20 g granulated sugar 16 g vanilla sugar (2 packets) 7 g instant yeast (dry yeast, 1 packet or 1 tablespoon) 1 egg (medium) 400 g flour (all-purpose flour) 4 g salt (⅔ teaspoon) CINNAMON MIXTURE 160 g light brown sugar 100 g unsalted butter 15 g cinnamon powder TOPPING 200 g mascarpone 50 ml whipping cream 150 ml white chocolate Peel and cut the sweet potato into pieces. Bring the sweet potato to a boil in a pan of water. Cook for 10-15 minutes or until the sweet potato is fork-tender. Drain the water. Put the sweet potato and milk in a food processor. Blend until smooth. Put the sweet potato mixture to a deep bowl. Add sugar, vanilla sugar, and yeast. Mix well. Add the beaten egg and mix until combined. Now, add the flour and salt. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm place or until it has doubled in size. Melt the butter in a saucepan over low heat. In a bowl, combine the brown sugar with the cinnamon powder and melted butter. Mix well. Roll out the dough on a floured surface into a square shape. Spread the cinnamon mixture evenly over the surface of the dough. Roll the dough tightly, starting from the long side. Cut the roll into slices about 2 cm thick. Place the cinnamon rolls on parchment paper, with the cut side up, in a baking dish. Let them rise for 30 minutes or until the cinnamon rolls have doubled in size. Meanwhile, I recommend starting to melt the white chocolate (using a double boiler). Let the melted white chocolate cool, so you can add it to the cream later. Bake the cinnamon rolls in a preheated oven at 180 ℃ for 15-20 minutes, or until they are golden brown. Keep an eye on the baking time, as every oven is different. While the cinnamon rolls are baking, prepare the topping. In a deep bowl, combine the mascarpone and heavy cream. Mix until smooth. Add the melted white chocolate. Mix until combined. Remove the cinnamon rolls from the oven and let them cool slightly before adding the topping. Spread the topping evenly and enjoy!
SOFT CINNAMON ROLLS WITH CREAMY TOPPING #Recipe #food #cinnamon #cinnamonrolls #fy #fyp #foryou #foryoupage #tiktokfood DOUGH 115 g sweet potato 125 ml milk 20 g granulated sugar 16 g vanilla sugar (2 packets) 7 g instant yeast (dry yeast, 1 packet or 1 tablespoon) 1 egg (medium) 400 g flour (all-purpose flour) 4 g salt (⅔ teaspoon) CINNAMON MIXTURE 160 g light brown sugar 100 g unsalted butter 15 g cinnamon powder TOPPING 200 g mascarpone 50 ml whipping cream 150 ml white chocolate Peel and cut the sweet potato into pieces. Bring the sweet potato to a boil in a pan of water. Cook for 10-15 minutes or until the sweet potato is fork-tender. Drain the water. Put the sweet potato and milk in a food processor. Blend until smooth. Put the sweet potato mixture to a deep bowl. Add sugar, vanilla sugar, and yeast. Mix well. Add the beaten egg and mix until combined. Now, add the flour and salt. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm place or until it has doubled in size. Melt the butter in a saucepan over low heat. In a bowl, combine the brown sugar with the cinnamon powder and melted butter. Mix well. Roll out the dough on a floured surface into a square shape. Spread the cinnamon mixture evenly over the surface of the dough. Roll the dough tightly, starting from the long side. Cut the roll into slices about 2 cm thick. Place the cinnamon rolls on parchment paper, with the cut side up, in a baking dish. Let them rise for 30 minutes or until the cinnamon rolls have doubled in size. Meanwhile, I recommend starting to melt the white chocolate (using a double boiler). Let the melted white chocolate cool, so you can add it to the cream later. Bake the cinnamon rolls in a preheated oven at 180 ℃ for 15-20 minutes, or until they are golden brown. Keep an eye on the baking time, as every oven is different. While the cinnamon rolls are baking, prepare the topping. In a deep bowl, combine the mascarpone and heavy cream. Mix until smooth. Add the melted white chocolate. Mix until combined. Remove the cinnamon rolls from the oven and let them cool slightly before adding the topping. Spread the topping evenly and enjoy!
CHORBA WITH CHICKEN (SOUP) #chicken #soup #chorba #food #Recipe #fy #fyp #tiktokfood 300 g sweet potato 25 ml olive oil 300 g chicken 5 g curry powder (1⅔ teaspoons) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1.5 g black pepper (½ teaspoon) 2 g cumin powder (⅔ teaspoon) 2 bay leaves 6 g salt (1 teaspoon) 1 chicken stock cube 25 g flour (all-purpose flour) 100 g carrot (1 carrot) 125 g yellow onion (1 yellow onion) 75 g red bell pepper (half red bell pepper) 75 g green bell pepper (half green bell pepper) 1700 ml water 85 g orzo 25 g fresh parsley Peel and cut the sweet potato into pieces. Bring the sweet potato to a boil in a pan of water and cook for 10-15 minutes, or until the sweet potato is tender. Drain the water. Place the cooked sweet potato in a food processor and blend until smooth. Peel and cut the carrot into small cubes. Also, dice the red and green bell peppers into small pieces. Peel and chop the yellow onion, and finely chop the parsley. Heat olive oil in a pan over medium-high heat. Add the chicken pieces and cook for 3-4 minutes. Then add the sweet potato puree and mix well. Add the curry powder, garlic powder, onion powder, cayenne pepper, black pepper, cumin powder, bay leaves, and salt. Crumble the chicken stock cube over the pan and add the flour, carrot, yellow onion, red bell pepper, and green bell pepper. Mix everything thoroughly. Pour in the hot water and bring it to a boil. Then reduce the heat, cover the pan, and let it simmer gently for 20 minutes. Add the orzo and cook for an additional 10-12 minutes, or until the orzo is tender. Finally, add the chopped parsley and mix everything.
CHORBA WITH CHICKEN (SOUP) #chicken #soup #chorba #food #Recipe #fy #fyp #tiktokfood 300 g sweet potato 25 ml olive oil 300 g chicken 5 g curry powder (1⅔ teaspoons) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1.5 g black pepper (½ teaspoon) 2 g cumin powder (⅔ teaspoon) 2 bay leaves 6 g salt (1 teaspoon) 1 chicken stock cube 25 g flour (all-purpose flour) 100 g carrot (1 carrot) 125 g yellow onion (1 yellow onion) 75 g red bell pepper (half red bell pepper) 75 g green bell pepper (half green bell pepper) 1700 ml water 85 g orzo 25 g fresh parsley Peel and cut the sweet potato into pieces. Bring the sweet potato to a boil in a pan of water and cook for 10-15 minutes, or until the sweet potato is tender. Drain the water. Place the cooked sweet potato in a food processor and blend until smooth. Peel and cut the carrot into small cubes. Also, dice the red and green bell peppers into small pieces. Peel and chop the yellow onion, and finely chop the parsley. Heat olive oil in a pan over medium-high heat. Add the chicken pieces and cook for 3-4 minutes. Then add the sweet potato puree and mix well. Add the curry powder, garlic powder, onion powder, cayenne pepper, black pepper, cumin powder, bay leaves, and salt. Crumble the chicken stock cube over the pan and add the flour, carrot, yellow onion, red bell pepper, and green bell pepper. Mix everything thoroughly. Pour in the hot water and bring it to a boil. Then reduce the heat, cover the pan, and let it simmer gently for 20 minutes. Add the orzo and cook for an additional 10-12 minutes, or until the orzo is tender. Finally, add the chopped parsley and mix everything.
FILLED POTATOES WITH CREAMY CHICKEN #potatoes #chicken #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage POTATO MIXTURE 1200 g potatoes (5 potatoes) olive oil 30 g unsalted butter 450 g chicken 4 g onion powder (1⅓ teaspoon) 4 g garlic powder (1⅓ teaspoon) 3 g ras el kouzina (1 teaspoon) 1.5 g black pepper (½ teaspoon) 1.5 g Italian seasoning (½ teaspoon) 1 chicken stock cube 125 g yellow onion (1 yellow onion) 250 ml milk 150 ml whipping cream 25 ml water 7 g cornstarch 75 g Parmesan cheese salt (to taste) 40 g unsalted butter 3 g salt EXTRA grated cheese Thoroughly wash the large potatoes. Brush each potato with olive oil. Cover the potatoes with parchment paper and wrap them with aluminum foil. Place them on a baking sheet. Bake the potatoes in a preheated oven at 200 ℃ for 50 minutes or until they are soft. Carefully remove the potatoes from the oven and unwrap the aluminium foil and parchment paper. Cut each potato in half lengthwise. Scoop out the potato filling with a spoon while keeping the skin intact. Repeat these steps for the remaining potatoes. Heat the butter in a skillet over medium-high heat. Add the chicken pieces, onion powder, garlic powder, ras el kouzina, black pepper, and Italian seasoning. Crumble the chicken stock cube over the chicken and mix well. Cook for 3-4 minutes. Add the diced yellow onion and cook for an additional 3 minutes. In a bowl, mix the cornstarch with water. Stir well. Add the milk and whipping cream to the chicken. Cook for 4-5 minutes. Add the cornstarch mixture and Parmesan cheese to the chicken mixture. Season with salt. Cook until the cheese is completely melted. Place the potato filling in a deep bowl. Add the butter and salt. Mash/stir everything together. Add half of the chicken mixture and mix well to combine. Fill the potato skins with the potato-chicken mixture. Spoon some of the chicken mixture on top, followed by grated cheese. Place the filled chicken potatoes in a preheated oven at 220 ℃. Bake for 10-15 minutes, or until the cheese is golden brown.
FILLED POTATOES WITH CREAMY CHICKEN #potatoes #chicken #food #Recipe #tiktokfood #fy #fyp #foryou #foryoupage POTATO MIXTURE 1200 g potatoes (5 potatoes) olive oil 30 g unsalted butter 450 g chicken 4 g onion powder (1⅓ teaspoon) 4 g garlic powder (1⅓ teaspoon) 3 g ras el kouzina (1 teaspoon) 1.5 g black pepper (½ teaspoon) 1.5 g Italian seasoning (½ teaspoon) 1 chicken stock cube 125 g yellow onion (1 yellow onion) 250 ml milk 150 ml whipping cream 25 ml water 7 g cornstarch 75 g Parmesan cheese salt (to taste) 40 g unsalted butter 3 g salt EXTRA grated cheese Thoroughly wash the large potatoes. Brush each potato with olive oil. Cover the potatoes with parchment paper and wrap them with aluminum foil. Place them on a baking sheet. Bake the potatoes in a preheated oven at 200 ℃ for 50 minutes or until they are soft. Carefully remove the potatoes from the oven and unwrap the aluminium foil and parchment paper. Cut each potato in half lengthwise. Scoop out the potato filling with a spoon while keeping the skin intact. Repeat these steps for the remaining potatoes. Heat the butter in a skillet over medium-high heat. Add the chicken pieces, onion powder, garlic powder, ras el kouzina, black pepper, and Italian seasoning. Crumble the chicken stock cube over the chicken and mix well. Cook for 3-4 minutes. Add the diced yellow onion and cook for an additional 3 minutes. In a bowl, mix the cornstarch with water. Stir well. Add the milk and whipping cream to the chicken. Cook for 4-5 minutes. Add the cornstarch mixture and Parmesan cheese to the chicken mixture. Season with salt. Cook until the cheese is completely melted. Place the potato filling in a deep bowl. Add the butter and salt. Mash/stir everything together. Add half of the chicken mixture and mix well to combine. Fill the potato skins with the potato-chicken mixture. Spoon some of the chicken mixture on top, followed by grated cheese. Place the filled chicken potatoes in a preheated oven at 220 ℃. Bake for 10-15 minutes, or until the cheese is golden brown.

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