Kookmutsjes

NO BAKE BISCOFF PIE #food #recipe #pie #nobake #biscoff #cream #tasty #fy #fyp COOKIE DOUGH 175 g Biscoff cookies 90 g unsalted butter CREAM 200 g white chocolate 250 g mascarpone 100 g Biscoff cookies TOPPING 125 g Biscoff spread GARNISH whipped cream strawberries Instructions: Melt the butter in a saucepan over low heat. Finely crush the Biscoff cookies using a food processor. In a bowl, combine the crushed cookies with the melted butter. Line the bottom of a springform pan with baking paper. Spread the cookie mixture evenly across the bottom and press it down firmly with the back of a spoon, making sure to press up the sides as well. Chill briefly in the fridge. Melt the white chocolate using a double boiler (bain-marie). Let it cool slightly. In a bowl, combine the cooled chocolate with the mascarpone and mix for 1 minute. Roughly crumble the Biscoff cookies and fold them into the cream. Spread the cream mixture evenly over the cookie base. Gently heat the Biscoff spread in a saucepan over low heat while stirring, until it becomes liquid. This happens quickly, so stay close. Let it cool briefly. Pour the liquid Biscoff spread evenly over the cream layer. Place the cake in the fridge to set. Slice the dessert. Garnish each slice with a dollop of whipped cream and a fresh strawberry.

BIG MAC PARTY BUNS #food #recipe #bigmac #party #buns #beef #tasty #foryou #fyp DOUGH 225 ml lukewarm milk 7 g instant yeast (1 tablespoon) 15 g honey 1 medium egg 35 ml sunflower oil 450 g flour (all-purpose flour) 8 g salt (1⅓ teaspoon) BEEF MIXTURE 25 ml sunflower oil 500 g ground beef 3 g salt (½ teaspoon) 1.5 g black pepper (½ teaspoon) 50 g cheddar cheese SAUCE 175 g mayonnaise 40 g mustard 50 g pickles (±2, finely chopped or grated) 10 g yellow onion (grated) GARNISH cheddar cheese lettuce INSTRUCTIONS Add the lukewarm milk, yeast, and honey to a large bowl. Mix well and let it rest for 5 minutes. Add the beaten egg and sunflower oil. Mix well. Then add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until it has doubled in size. Heat the sunflower oil in a skillet over medium heat. Add the ground beef, salt, and black pepper. Cook the beef until browned and crumbly, about 7–8 minutes. Add the cheddar cheese to the meat and stir until the cheese has melted and the mixture thickens slightly. Set aside and let cool a bit. In a separate bowl, mix the mayonnaise, mustard, grated pickles, and grated onion into a smooth sauce. Set aside. Deflate the dough and divide it into 20 equal portions (about 35 grams each). Shape into balls. Roll each ball into a circle of about 9 cm in diameter. In the center, place half a slice of cheddar cheese, a small spoon of sauce, and a spoonful of the beef mixture. Fold the edges of the dough inwards to enclose the filling. Place the filled dough on a parchment-lined tray. Let it rise again for 30 minutes, until doubled in size. Preheat the oven to 200 °C (390 °F). Bake the rolls for 15–25 minutes until golden brown and cooked through. Every oven is different, so keep an eye on the baking time. Carefully remove the rolls from the oven and top with a bit of cheddar cheese. Garnish the warm rolls with extra sauce and finely shredded iceberg lettuce.

BLUEBERRY LEMON CAKE #food #recipe #blueberry #lemon #tasty #cake #fy #fyp #foryoupage CAKE BATTER 5 eggs (medium) 260 g granulated sugar 8 g vanilla sugar (1 packet) 150 g unsalted butter 100 ml sunflower oil 175 g yogurt 50 ml lemon juice (from 1 lemon) 8 g lemon zest (from 1 lemon) 350 g flour (all-purpose) 10 g baking powder 250 g blueberries EXTRA 35 g unsalted butter (for topping) Instructions: Melt the butter (150 g) in a saucepan over low heat or briefly in the microwave. Let it cool. Grate the yellow part of the lemon peel (only the yellow part) and squeeze out the juice. Crack the eggs into a large mixing bowl. Add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture becomes light and fluffy. Add the melted butter and sunflower oil. Mix for 1 minute. Add the yogurt, lemon juice, and lemon zest. Mix well. Sift the flour and baking powder into the bowl and mix until smooth. Gently fold in half of the blueberries. Pour half of the batter into a cake tin lined with baking paper and smooth it out. Spread the remaining blueberries over the batter. Spoon the rest of the batter on top and smooth it out again. Cut the extra butter (35 g) into slices and place them on top of the batter. This creates an extra moist top layer during baking. Place the cake in a preheated oven at 165 °C (330 °F). Bake for 25–35 minutes. Keep a close eye on it—every oven is different. Check if the cake is done by inserting a skewer: if it comes out dry, the cake is ready. Let the cake cool completely before slicing.

SESAME BREAD WITH CHICKEN #food #recipe #bread #fries #chicken #sesame #fy #fyp DOUGH 275 ml milk 10 g instant yeast 15 g honey 35 g unsalted butter 1 egg (medium) 500 g flour (all-purpose) 8 g salt (1⅓ teaspoons) TOPPING 50 ml milk 40 g sesame seeds FRIES 700 g potatoes (waxy) 3 g salt (½ teaspoon) CHICKEN MIXTURE 15 ml sunflower oil 600 g chicken thighs 4 g salt (⅔ teaspoon) 3 g cayenne powder (1 teaspoon) 3 g onion powder (1 teaspoon) 3 g garlic powder (1 teaspoon) 50 g chili sauce EXTRA 200 g young cheese 100 g cheddar cheese 50 g cream cheese lettuce sauce (to taste) I nstructions Place the lukewarm milk, yeast, and honey in a large bowl. Mix well and let sit for 5 minutes to activate the yeast. Add the beaten egg and mix well. Add the flour, butter, and salt. Knead for 10–12 minutes until smooth. Cover and let it rise for 1 hour, or until doubled in size. Deflate the dough and divide it into 12 equal pieces. Shape each into a ball. Take a dough ball and flatten it slightly. Dip the dough in milk and then coat with sesame seeds. Roll the dough flat. Place the dough pieces on a baking tray lined with parchment paper. Cover and let it rise again for 30 minutes, or until doubled in size. Peel the potatoes and cut them into fries. Rinse briefly and pat dry. Toss the fries with the salt. Heat a layer of sunflower oil in a skillet over medium heat. Fry the potatoes for about 15 minutes until golden brown and cooked through. Drain on paper towels. In another skillet, heat the sunflower oil. Add the chicken thighs along with the salt, cayenne powder, onion powder, and garlic powder. Cook for 5–6 minutes until done. Add the chili sauce and mix well. Set aside. Spread the fries in an oven dish. Layer slices of young cheese over them, followed by the chicken, cheddar cheese, and dollops of cream cheese. Place the dish in a preheated oven at 200 °C (390 °F). Bake for 7–10 minutes, or until the cheese is nicely melted. Heat oil in a pan to 175 °C (350 °F). Fry the risen buns on both sides until golden brown. Drain on paper towels. Slice the buns open and fill them with the warm chicken-cheese-fries mixture. Add salad and sauce if desired.

TIRAMISU CHEESECAKE #food #recipe #cheesecake #tiramisu #tasty #foryou #dessert COOKIE DOUGH 100 g chocolate chip cookies 120 g tea biscuits 140 g unsalted butter CHEESECAKE BATTER 800 g cream cheese 125 g mascarpone 8 g vanilla sugar (or a teaspoon of vanilla extract) 140 g granulated sugar 45 g cornstarch 4 medium eggs FILLING 250 ml espresso ladyfingers TOPPING 125 g mascarpone 40 g powdered sugar 8 g whipped cream stabilizer (klopfix) 250 ml heavy cream GARNISH cocoa powder Melt the butter in a saucepan over low heat. Finely grind the chocolate chip cookies and tea biscuits in a food processor. Place the cookie mixture in a bowl and add the melted butter. Mix into a firm cookie dough. Spread the cookie dough over the bottom of a springform pan lined with parchment paper and press down firmly using the back of a spoon. Place in the refrigerator. In a large bowl, combine the cream cheese, mascarpone, vanilla sugar, and granulated sugar. Mix for 1 minute. Sift in the cornstarch and mix for another minute. Set the mixer aside. Crack the eggs and gently fold (one at a time) into the batter using a spatula. Pour half of the cheesecake batter over the cookie base and smooth it out. Briefly dip the ladyfingers into the cooled espresso. Arrange the ladyfingers on top of the batter. Add the remaining batter and smooth the top. Place the cheesecake in a preheated oven at 125 °C (257 °F). Bake for 60 minutes, or until the edges are set and the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. Then chill in the fridge for at least 4 hours (preferably overnight). Mix the mascarpone, powdered sugar, and whipped cream stabilizer for 1 minute until smooth. Gradually add the heavy cream and mix until thick and firm. Spread the cream evenly over the cheesecake. Just before serving, dust with a light layer of cocoa powder. Cut into equal pieces and serve. Tips: Use the back of a spoon or a glass to press the cookie base — this ensures that crust doesn’t crumble when sliced. If the espresso is still warm, the ladyfingers will become soggy and may affect the batter. Let it cool completely (or use cold espresso from the fridge). Don’t soak the ladyfingers too long! Half a second is enough to keep their structure and give that delicious tiramisu bite. Let the cream cheese, mascarpone, and eggs come to room temperature for smoother mixing and a lump-free batter. Use a spatula and fold gently to prevent the batter from becoming too runny or overly aerated (which can cause cracks). You can substitute vanilla sugar with vanilla extract. I used a 24 cm square springform pan.

LEMON COOKIES WITH COCONUT AND CHOCOLATE #food #recipe #cookies #lemontok #lemon #lemoncurd #coconut #chocolate COOKIE DOUGH 220 g Maria biscuits 75 ml heavy cream 250 g white chocolate 20 g grated coconut 50 g lemon curd TOPPING 150 g white chocolate 30 g lemon curd Roughly chop the Maria biscuits and place them in a large bowl. The pieces don’t need to be uniform, but make sure there are no whole biscuits left. Heat the heavy cream until just below boiling point. Remove from heat and add the white chocolate (250 g). Let sit for 1 minute, then stir until smooth. Let it cool slightly. Add the grated coconut, lemon curd (50 g), and cooled ganache to the crushed biscuits. Mix until fully combined. Spread the cookie dough mixture into a baking dish or mold lined with parchment paper. Press down firmly using the back of a spoon or your hands. Tip: use a sheet of plastic wrap to press it down evenly and smoothly. Melt the white chocolate (150 g) using a double boiler. Pour the melted chocolate evenly over the cookie dough. Immediately dot the top with lemon curd (30 g). Use a skewer or toothpick to create a marbled pattern. Let it set in the fridge for 4–5 hours, preferably overnight. Cut into squares and serve.

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 MINI PIZZA’S WITH TUNA #food #recipe #pizza #tuna #fish #cheese #tasty #fy #fyp #foryoupage DOUGH 160 ml lukewarm water 7 g instant yeast 12 g honey 35 ml sunflower oil 75 g yogurt 450 g flour (all-purpose or patent flour) 8 g salt (1⅓ teaspoons) EXTRA fine semolina TOMATO SAUCE 100 ml water 70 g tomato paste 2 g oregano FILLING cheese slices (young cheese) TUNA MIXTURE 140 g tuna (in sunflower oil) 50 g red onion (half a red onion) 50 g corn 40 g green olives 30 g black olives TOPPINGS grated cheese cherry tomatoes cheese spread Instructions: Add the lukewarm water, yeast, and honey to a deep bowl. Mix well and let it rest for 5 minutes. Add the sunflower oil and yogurt. Mix until combined. Add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until doubled in size. Meanwhile, mix the tuna with finely chopped red onion, corn, and sliced green and black olives in a bowl. Set aside. Mix the tomato paste, water, and oregano until smooth. After rising, deflate the dough and divide it into 9 equal pieces, about 75 grams each. Shape into balls. Take one ball and roll it out into a flat circle. Spoon some tomato sauce into the center and place a slice of cheese on top. Fold the edges toward the center and pinch to seal. Sprinkle some fine semolina on a plate and roll the filled dough through it. Place it on your work surface and gently roll it flat. Place the dough on a baking tray lined with parchment paper. Brush with tomato paste, sprinkle grated cheese over it, and top with the tuna mixture. Optionally, add a slice of cherry tomato and a bit of cheese spread. Let the mini pizzas rise for 30 minutes. Bake the pizzas in a preheated oven at 220 °C (428°F top and bottom heat) for 12–18 minutes, until golden brown.

BREAD WITH BEEF AND CHEESE #food #recipe #foryou #pizza #bread #cheese #beef #fyp DOUGH 250 ml lukewarm water 8 g instant yeast 12 g honey 35 ml sunflower oil 400 g flour (all-purpose flour) 50 g fine semolina 8 g salt (1⅓ teaspoons) BEEF MIXTURE 400 ground beef 4 g salt (⅔ teaspoon) 3 g ground cumin (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 3 g ras el hanout (1 teaspoon) 2 g black pepper (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 10 g fresh parsley 100 g yellow onion (1 yellow onion) 50 g tomato (half a tomato) 30 ml olive oil TOPPING cheese spread slices of cheese grated cheese Place the lukewarm water, yeast, and honey in a deep bowl. Mix well and let it rest for 5 minutes. Add the sunflower oil and briefly mix. Then add the flour, fine semolina, and salt. Knead for 10–12 minutes until smooth. Cover and let the dough rise for 1 hour, or until it has doubled in size. For the beef mixture, combine the ground beef with salt, cumin, garlic powder, ras el hanout, black pepper, cayenne powder, chopped parsley, onion, tomato, and olive oil. Set aside. Deflate the dough and divide it into 12 equal pieces of about 60 grams each. Shape each piece into a ball. Roll each ball into a flat circle. Repeat with the remaining dough balls. Place a slice of cheese on half of the dough circles, leaving the edges free. Spoon a portion of the beef mixture over the cheese and spread a bit of cheese spread on top. Cover with a second dough circle and press the edges down firmly to seal the filling inside. Place the filled buns on a baking tray lined with parchment paper. Spread a layer of cream cheese on top and sprinkle with grated cheese. Let the dough rise again for 30 minutes. Bake in a preheated oven for 15–20 minutes at 200°C (400°F). I place them a little lower in the oven so the bottoms bake nicely as well.

HAZELNUT DESSERTS (NO BAKE) #food #recipe #hazelnuts #dessert #chocolate #nobake #fy #fyp COOKIE MIXTURE 500 g mascarpone 250 g hazelnut spread 35 g roasted hazelnuts 75 g chocolate cookies (chopped) 125 g tea biscuits (chopped) BASE tea biscuits milk TOPPING 125 ml heavy cream 125 g dark chocolate 20 g roasted hazelnuts GARNISH hazelnut cream hazelnut bonbons --- Place the mascarpone and hazelnut spread in a bowl and mix until smooth. Scoop out 100 grams of the mixture and set it aside. Add the roasted hazelnuts, chopped chocolate cookies, and chopped tea biscuits to the remaining mixture. Mix well. Briefly dip the tea biscuits in milk and arrange them in a single layer on the bottom of a springform pan. Spread the reserved 100 grams of mixture over the biscuit layer and smooth it out. Spoon the cookie mixture on top and spread it evenly. Heat the cream until just below boiling. Remove from the heat and add the dark chocolate. Let it sit for 1 minute, then stir until smooth. Let it cool slightly, then stir in the roasted hazelnuts. Pour the ganache over the cookie mixture and refrigerate the dessert, covered, for several hours to set. Cut into pieces and garnish with lines of hazelnut cream and pieces of hazelnut bonbons.

BREAD CHICKEN GYROS #food #recipe #bread #Greek #chicken #Gyros #fyp #foryou DOUGH 200 ml lukewarm water 10 g instant yeast 25 g honey 100 g Greek yogurt 30 ml olive oil 500 g flour (all-purpose flour) 9 g salt (1½ teaspoons) CHICKEN MIXTURE 800 g chicken thighs 5 g salt (⅚ teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 1 g dried oregano 20 ml lemon juice 25 g mustard 25 ml olive oil 30 g unsalted butter SAUCE 150 g mayonnaise 100 g Greek yogurt 60 g pickles 5 g dill 15 g red onion 1 g black pepper (⅓ teaspoon) EXTRA fries Mix the lukewarm water, yeast, and honey in a bowl. Let it sit for 5 minutes. Add the Greek yogurt and olive oil and mix together. Then add the flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until doubled in size. Wash and cut the chicken thighs into pieces. Place them in a bowl and add the salt, garlic powder, onion powder, black pepper, oregano, lemon juice, mustard, and olive oil. Mix well. Deflate the dough and divide it into 14 equal pieces of about 60 grams each. Shape into balls. Roll each ball out into a flat oval of about 15 × 13 cm. Fold the dough in half. Place the dough on a baking tray lined with parchment paper. Let it rise for 30 minutes, or until doubled in size. Cook the bread in a skillet with a thick bottom until golden brown on both sides over medium-low heat. Immediately cover the bread with a clean kitchen towel to keep them soft and fluffy. Heat the butter in a skillet and cook the chicken until done. Make the sauce by mixing the mayonnaise, Greek yogurt, chopped pickles, dill, red onion, and black pepper. Slice open the bread and fill with the sauce, cooked chicken, and fries. Enjoy, bismillah!

STRAWBERRY CHOCOLATE BARS #food #recipe #foryou #fyp #chocolate #strawberries #bars #dessert BASE 150 g milk chocolate FILLING 150 g dark chocolate 100 ml heavy cream 400 g strawberries TOPPING 175 g white chocolate 25 g dark chocolate Melt the milk chocolate (150 g) using a bain-marie (double boiler). Heat the heavy cream (100 ml) in a small saucepan until it’s almost boiling. Remove from the heat and add the dark chocolate (150 g) in pieces. Let sit for 1 minute, then stir until smooth. Cut the strawberries (400 g) into pieces and place them in a bowl. Add the chocolate ganache and mix until well combined. Pour the melted milk chocolate into a baking dish and spread it evenly over the base. Spread the strawberry mixture evenly on top. Place in the refrigerator and let it set completely (at least 1 hour). Melt the white chocolate (175 g) using a bain-marie. Pour the melted white chocolate over the chilled filling. Melt the dark chocolate (25 g) using a bain-marie and pour into a piping bag. Pipe thin lines over the white chocolate. Freeze for at least 1–2 hours to fully set. Cut into pieces and serve.

CRUNCHY CHOCOLATE BITES (NO BAKE) #food #recipe #chocolate #whitechocolate #crunchy #nobake #cookies BASE 250 g white chocolate 50 g cornflakes 15 g grated coconut GANACHE 40 g heavy cream 100 g white chocolate FILLING roasted almonds TOPPING 200 g white chocolate grated coconut Melt the white chocolate (250 g) using a double boiler (au bain-marie). Place the melted chocolate in a deep bowl. Add the cornflakes and grated coconut (15 g). Mix well. Heat the heavy cream (40 g) in a small saucepan almost to a boil. Remove it from the heat and add the chopped white chocolate (100 g). Let it sit for 1 minute, then stir until smooth. Transfer the ganache to a piping bag. Take a silicone mold. Spread a layer of the cornflake mixture into the bottom and press down firmly. Pipe a layer of ganache over the mixture and place a roasted almond on top. Cover with another layer of the cornflake mixture and smooth the surface. Cover and refrigerate for 4–5 hours, preferably overnight, to set. Melt the white chocolate (200 g) using a double boiler. Transfer to a piping bag. Pipe a layer of melted chocolate on top of each mold and sprinkle with grated coconut. Let the chocolate fully harden.

QUICK CHICKEN PARMESAN #food #recipe #chicken #parmesan #quick #fy #fyp #foryoupage CHICKEN MIXTURE 600 g chicken thighs (or chicken breast) 4.5 g salt (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 2 g ground cumin (⅔ teaspoon) 4 g onion powder (1⅓ teaspoon) 2 g cayenne pepper (⅔ teaspoon)\ 1.5 g black pepper (½ teaspoon) 20 ml olive oil 15 ml lemon juice 25 g cornstarch SAUCE 60 g herb butter 20 g Parmesan cheese WRAP bread rolls Wash the chicken thighs and cut them into pieces. Place them in a bowl. Add the salt, garlic powder, cumin, onion powder, cayenne pepper, black pepper, olive oil, lemon juice, and cornstarch. Mix well. Heat a little oil in a frying pan over medium heat and cook the chicken until done and golden brown. Melt the herb butter in a small saucepan over low heat. Remove from the heat and stir in the Parmesan cheese until it is fully melted. Add the herb butter sauce to the cooked chicken and mix well. Slice open the rolls and fill them with the chicken mixture. Serve immediately. Tips: Chicken thighs are more tender and juicy than chicken breast. They’re perfect for this recipe, especially if you want the chicken to stay moist. Cornstarch gives the chicken a light crispy coating and helps the sauce stick better to the meat. Make sure it’s evenly distributed. Use a non-stick or cast iron pan to cook the chicken. It helps sear the chicken nicely without sticking. You can use homemade herb butter with fresh garlic, parsley, and chives for an extra flavor boost. Add the sauce little by little and taste as you go.