Kookmutsjes
@kookmutsjes • 2,800,000 subscribers
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Cheesy Crunchwraps with Beef BEEF FILLING 1½ tbsp (25 ml) olive oil 1 lb (500 g) ground beef 1⅔ tsp (5 g) paprika 1 tsp (3 g) garlic powder 1 tsp (3 g) cayenne pepper ⅓ tsp (1 g) black pepper ½ beef bouillon cube (5 g) ⅓ cup (50 g) diced green bell pepper 1 small yellow onion (100 g), finely diced 3 tbsp (50 g) tomato sauce WRAPS 8 large flour tortillas (10-inch) Sauce of your choice (salsa, sour cream or chipotle mayo) Cheese slices (cheddar or Monterey Jack) CHEESE CRUST 1½ cups (150 g) shredded Mexican-blend cheese Instructions Set out all of your ingredients. Heat the olive oil in a skillet over medium-high heat. Add the ground beef, paprika, garlic powder, cayenne and black pepper. Crumble the beef bouillon cube over the pan. Cook for 3-4 minutes. Stir in the green bell pepper and onion and cook for 4-5 minutes. Add the tomato sauce and cook until everything comes together. Let the filling cool. Lay a tortilla on a clean work surface and place a slice of cheese in the center. Add sauce to taste, then spread about ⅓ cup (80 g) of the beef filling on top. Leave enough space around the edges. Fold in the sides of the tortilla, then fold the top and bottom over to make a tight package. Place it seam side down. Repeat with the remaining tortillas. Heat a skillet over medium-low to medium-high heat and lightly grease it with oil. Cook the burritos for 2-3 minutes per side, until golden brown and crispy. Lower the heat to medium-low. Sprinkle a small handful of shredded cheese in the center of the pan and let it melt slowly. Place a filled wrap on the melted cheese and cook until the cheese is golden and crispy. Remove from the pan and repeat with the other wraps. #cheese #beef #food #tiktokfood #easyrecipe
Kookmutsjes10,400,000 views • 14 days ago
Mini Raspberry Charlotte Cakes (No-Bake) Ingredients RASPBERRY MIXTURE 125 g raspberries (1 cup), fresh or frozen 50 g granulated sugar (¼ cup) CREAM 200 g mascarpone (7 oz, scant 1 cup) 8 g vanilla sugar (1 packet, or 1 tsp vanilla extract) 8 g whipped cream stabilizer (such as Dr. Oetker Whip It, or half a tsp cornstarch) 35 g powdered sugar (¼ cup + 1 tbsp) 200 ml heavy cream, cold (¾ cup + 1 tbsp) SHELL ladyfingers milk, for dipping (about ½ cup) TOPPING 25 ml heavy cream (about 2 tbsp) 60 g white chocolate, finely chopped (2 oz) INSTRUCTIONS Rinse the raspberries and add them to a skillet with the sugar. Heat over medium heat until the mixture starts to boil. Lower the heat and let it simmer for 5-7 minutes, stirring regularly. Remove from the heat and let it cool slightly. Pour the mixture through a fine-mesh sieve, pressing the raspberries through with the back of a spoon. Collect it in a small bowl and let it cool completely. In a deep bowl, beat the mascarpone, vanilla sugar, whipped cream stabilizer and powdered sugar for 1 minute until smooth. Gradually add the cold heavy cream and beat until stiff. Spoon the cream into a piping bag, and the cooled raspberry mixture into a separate piping bag. Cut the ladyfingers in half so they fit the sides of the cake rings. Briefly dip the ladyfingers in milk and stand them upright against the inside of the cake rings. Line the bottom with ladyfingers as well. Pipe a layer of your selfmade cream onto the bottom and spread a thin layer of raspberry mixture on top. Pipe another layer of cream and smooth the top. Heat the heavy cream until it almost boils. Add the white chocolate, let it sit for 1 minute, then stir until smooth. Let it cool until it is still pourable but no longer warm. Pipe the ganache over the top of the cakes. Pipe small dots of raspberry mixture on the ganache and drag a toothpick through them for a marbled pattern. Cover the cakes and refrigerate, preferably overnight. This softens the ladyfingers and lets the flavors come together. Remove the cake rings just before serving. #food #dessert #nobake #raspberry #charlotte
Kookmutsjes3,600,000 views • 16 days ago
PISTACHIO CORNSTARCH COOKIES WITH WHITE CHOCOLATE #cookies #recipe #food #fy #fyp #foryoupage #ramadan #ied COOKIE DOUGH 140 g unsalted butter 90 g powdered sugar 16 g vanilla sugar (2 packets) 1 egg (m) 80 g pistachios (unsalted, finely ground) 225 g cornstarch 4 g baking powder 75 g flour (all-purpose flour) FILLING pistachios COATING 350 g white chocolate GARNISH pistachios rose petals In a deep bowl, combine the softened butter, powdered sugar, and vanilla sugar. Mix until smooth. Add the beaten egg, finely ground pistachios, cornstarch, baking powder, and flour. Mix well and knead until smooth. Take a small amount of cookie dough (15 grams) and place two pistachios in the center. Then, enclose the dough around the pistachios and roll it between your palms into a smooth ball. Place the cornstarch-pistachio cookies on a baking sheet lined with parchment paper. Place the cornstarch-pistachio cookies in a preheated oven at 190°C and bake for 10-15 minutes. Keep an eye on the baking time, as every oven may vary. Allow the cookies to cool completely. Once the cookies are completely cooled, dip them one by one in melted white chocolate. Place the cornstarch-pistachio cookies on a sheet of parchment paper and garnish them with stripes of white chocolate, finely ground pistachios, and rose petals. Let the chocolate set.
Kookmutsjes6,000,000 views • 2 years ago
PISTACHIO COOKIES (NO BAKE) #chocolate #ramadan #ramadan2023 #tiktokfood #food #eid #eid2023 #viral #trending #recipe #tiktokcookbook #fy #fyp #foryou #foryoupage #cookies #pistachio #easyrecipe #learnontiktok FILLING 100 ml heavy cream 250 gr white chocolate 150 gr maria biscuits 125 gr unsalted pistachios 50 gr cranberries TOPPING 200 gr white chocolate GARNISH unsalted pistachios edible rose petals Place the pistachios in a food processor and pulse until they are not too finely ground. Heat the whipping cream until it's just about to boil. Add the chopped white chocolate (250 g) and let it sit for 1 minute. Mix well until smooth. Chop the Maria biscuits into small pieces. In a deep bowl, combine the Maria biscuits, pistachios, cranberries, and white chocolate ganache. Mix well. Line a baking tin or oven dish with plastic wrap. Place a sheet of parchment paper on top and spread the pistachio mixture evenly over it. Place another sheet of plastic wrap on top to help distribute it evenly. Melt the white chocolate (200 g) using a double boiler. Place 50 g in a piping bag and set aside. Remove the plastic wrap and spread the melted white chocolate evenly over the pistachio mixture. Pipe lines of white chocolate on top. Garnish with pieces of pistachios and rose petals. Cover the pistachio bars and refrigerate until the chocolate is set. Cut the pistachio bars into neat squares. Baking tin: 30x20 cm 60 minutes - 32 cookies Tips: * Use a sharp knife to cut the pistachio bars into squares when they are firm. * Add vanilla sugar or vanilla extract for a hint of vanilla flavor, if desired. * Customize with additional nuts according to your preference.
Kookmutsjes2,100,000 views • 3 years ago
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