Kookmutsjes

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.

PISTACHIO CIGAR COOKIES WITH WHITE CHOCOLATE #food #recipe #morocco #maghreb #cookies #pistachio #chocolate #nobake #eid #eid2025 #ramadan COOKIES cigar cookies FILLING pistachio paste COATING 300 g white chocolate GARNISH white chocolate pistachios (unsalted)

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.

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.

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.

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.