Figs stuffed with meat – this dish is very unique, beautiful, colorful and delicious. Stuffed figs are perfect dish for festive meals, weekends and holidays. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Meat-Stuffed-Figs-Recipe ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 25-30 Figs For the filling: 300g Ground beef/lamb 2 Onions, chopped 1/2 tablespoon Garam masala/Baharat 1/4 cup Ground almonds Salt to taste Pepper to taste 1 teaspoon Sumac 2-3 tablespoons Olive oil Zaatar/thyme leaves 2-3 tablespoons of the fig filling For the sauce: 3-4 tablespoons of the fig filling 2 tablespoons Pomegranate molasses/syrup 2 tablespoons Date syrup 3-4 tablespoons Olive oil Salt to taste Pepper to taste Zaatar leaves Directions: 1. Preheat oven to 180C (350F). Prepare large round baking dish and set aside. 2. Prepare the filling: In a medium sized pan heat olive oil. Add chopped onions and sauté until golden, about 10 minutes. 3. Add the meat and cook on high heat, while breaking it apart for about 5 minutes. Add the spices, almonds, zaatar and mix. Transfer to a bowl and allow to cool. 4. Prepare the figs: cut the top of the figs, then using a spoon, scoop out the flesh of the figs. Place all the flesh in a bowl for later. 5. Take about 2-3 tablespoons of the flesh and add the meat mixture and mix. Fill each fig with the meat mixture. 6. Arrange the figs in the baking pan and cover the fig "lid". 7. Prepare the sauce: place all sauce ingredients in a bowl, add the fig flesh and mix until combined. 8. Pour over the figs. 9. Cover the dish with foil and bake for 30 minutes. After 30 minutes remove the foil and bake for another 15 minutes. 10. Serve!
Mediterranean Meat-Stuffed Figs
Poke bowl – traditional Hawaiian dish that has become popular in recent years in social media. Poke (In Hawaiian means to slice or cut) bowl is made of marinated fresh fish, rice and veggies. The recipe is pretty simple and you can adjust your bowl as you like. If you have tasted this dish in a restaurant and now you want to prepare at home, follow this recipe to learn how to make the best tuna poke bowl. ►Full written recipe: https://thecookingfoodie.com/recipe/poke-bowl-recipe-how-to-make-poke-bowl/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 4 servings Ingredients: For the bowl: 2 cups (390g) Sushi rice, uncooked 3 cups (720ml) Water 1 Avocado 1 Cucumber 1 Carrot 1 cup (150g) Edamame, shelled Cilantro/parsley For the tuna: 1lb (450g) Tuna, sushi grade 4 tablespoons Soy sauce 1 teaspoon Sesame oil 1-2 teaspoons Sriracha (optional) 1 tablespoon Rice vinegar 1 teaspoon Ginger, grated 1 teaspoon White sesame seeds 1 teaspoon Black sesame seeds For the spicy mayo: 2 tablespoons Mayonnaise 2 teaspoons Sriracha Directions: 1. Marinate the tuna: cut the tuna into bite size pieces and transfer into a bowl. Add soy sauce, sesame oil, rice vinegar, sriracha, grated ginger, white sesame seeds and black sesame seeds. Stir until well coated. 2. Transfer to the fridge for at least 15 minutes. 3. Meanwhile make the rice: rinse the rice under cold water and place into the pot. Add water and salt. Bring the water to a boil, reduce the heat to low, cover with the lid and cook for 15 minutes. Turn the heat off and leave the lid on for 5 minutes. 4. Prepare the veggies: cook the edamame in boiling water for 3-4 minutes. Peel and place in separate plate. Slice cucumber into thin slices, cut the carrot into thin stirps and slice the avocado. 5. Assembly: divide the rice between 4 bowls, top with slices avocado, slices cucumber, carrot strips, edamame, marinated tuna and cilantro/parlay leaves. 6. Make spice mayo: in a small bowl whisk mayonnaise and sriracha. 7. Drizzle on top of the poke bowl. 8. Serve!
How to Make Poke Bowl | The Best Poke Bowl Recipe
Frozen dalgona coffee recipe, the recipe that broke the interment is going viral again and this time it's in the frozen version. So if you like whipped coffee and must try this recipe. Viral frozen Whipped Coffee Recipe. ►My original Dalgona coffee recipe: https://www.youtube.com/watch?v=9SjCEOWd3PU ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 1/2 cup (25g) Instant coffee 1/2 cup (100g) Sugar 1/2 cup (120ml) Water Directions: 1. Start by making dalgona coffee: in a large bowl place coffee, sugar and water. Using a hand mixer or whisk, whisk until thick and creamy. It can take 3-4 minutes if you are using electric mixer or more if you are using a whisk. 2. At this stage you can serve it as a regular dalgona coffee/whipped coffee with some ice and milk or transfer into a container, cover and freeze at for at least 3-4 hours or until completely frozen. 3. Scoop frozen Dalgona coffee with an ice cream scoop, wetting the scoop with hot water as needed.
Trying Viral Frozen Whipped Coffee | Dalgona Coffee
Japanese egg sandwich (tamago sando) is one of the best egg sandwiches, It's rich, creamy and super delicious. ►Grab your Taski knives here: https://lp.taski.store/TheCookingFoodie *Use promo code: TheCookingFoodie30 to get 30% off! Available ( Sep.4 - Sep.30) ►Full written recipe: ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 2 sandwiches Ingredients: 3-4 Eggs 2-3 tablespoons Japanese mayonnaise 2 tablespoons Milk/cream Salt to taste Black pepper to taste Pinch Sugar 4 slices Soft white bread (Japanese milk bread or shokupan is ideal) Unsalted butter Directions: 1. Prepare the eggs: Place the eggs in a medium saucepan and cover with cold water. 2. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and turn off the heat. Let the eggs sit in the hot water for 10 minutes. 3. After 10 minutes, transfer the eggs to an ice bath to cool completely. 4. Peel the eggs and set aside. 5. Make the egg salad: Separate the egg yolks from the egg whites. Add the egg yolks to a bowl and the egg whites to a chopping board. 6. In the bowl with the egg yolks, add the Japanese mayo, salt, black pepper, sugar, and cream or milk. Mash the yolks and mix it all together until you have the consistency of a thick sauce or paste. 7. Chop the egg whites into small pieces and add then add them into the bowl with the egg yolks mixture. Combine all together. 8. Taste and adjust seasoning if needed. 9. Assemble the Sandwich: Spread a thin layer of softened butter on one side of each bread slice. This helps prevent the bread from getting soggy and adds a delicious flavor. If using 10. Divide the egg salad evenly between the two slices of bread. Spread the egg salad to cover the entire slice evenly. Place the remaining slices of bread, buttered side down, on top of the egg salad to form a sandwich. 11. For an authentic presentation, trim the crusts off the sandwiches. Cut each sandwich into halves or quarters, depending on your preference. 12. Serve immediately and enjoy your Japanese egg salad sandwich!
Japanese Egg Sandwich Recipe | Tamago Sando
Mango Cheesecake 🥭
Quick, easy and super delicious one pot chicken and rice recipe. Perfect recipe for midweek dinner when you not in the mood to cook. ►Full written recipe: ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: 2-3 tablespoons Olive oil 5-6 pieces Chicken tights Salt to taste Pepper to taste 1 Onion, chopped 150g Mushrooms, sliced 1 cup (150g) Peas 1 teaspoon Paprika 1 teaspoon Cumin 1 teaspoon Oregano/Thyme 1½ cups (315g) Basmati rice, washed 2.62 Cups (630ml) Water/chicken stock Parsley/coriander Directions 1. In a large pan heat 2 tablespoons of olive oil. When hot, place chicken thighs, season generously with salt and pepper and cook for 3-4 minutes. Flip, season the second side as well and cook for another -4 minutes. Remove the chicken from the and set aside. 2. Add 1 tablespoon of oil, then, add chopped onion and sauté for 4-5 minutes, until slightly golden, add sliced mushrooms and cook for another 4-5 minutes. 3. Add peas, washed rice, season with salt, pepper, paprika, cumin and oregano. Cook, mixing constantly for 1 minute. 4. Add water/stock, cooked chicken thighs and bring to a boil. Then, cover and cook for 15 minutes. Turn the heat off and leave the lid on for extra five minutes. 5. Garnish with chopped coriander/parsley and serve.
One Pot Chicken and Rice Recipe
Tarta de Santiago is a famous and delicious Spanish almond cake. The cake is light, moist and super easy to make. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Tarta-de-Santiago--Spanish-Almond-Cake ► More Recipes: Churros: https://youtu.be/rQ0TO0rnOFU?si=KEt7wSBl_juirUxO Tortilla de Patatas: https://youtu.be/qrj6WWCosbQ?si=myfrRKEJtgQR7z95 ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ RECIPE Ingredients: 5 Egg, large 1 cup + 2 tablespoons (225g) Sugar 2½ cups (250g) Ground almonds Lemon zest from one lemon 1/2 teaspoon Cinnamon Pinch Salt Directions: 1. Preheat your oven to 180°C (350°F). line a 9-inch (22-23cm) springform pan with parchment on the bottom and rub the bottom and sides with butter. 2. In a large bowl place eggs, lemon zest and sugar. Whisk until light and pale, about 3-4 minutes. 3. Add ground almonds, salt, cinnamon and mix until combined and smooth. 4. Pour the batter into the prepared cake pan and place in the preheated oven. Bake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean. 5. Meanwhile, make the cross stencil, I will add a printable version on my website. 6. Let the cake cool in the pan on a wire rack for about 10 minutes. Remove it from the pan and let it cool completely on the wire rack. 7. Once cooled, dust the top of the cake generously with powdered sugar. To create the traditional Tarta de Santiago look, you can place a cut-out of the Santiago cross in the center of the cake before dusting with powdered sugar, then carefully remove the template to reveal the design. 8. Serve and enjoy!
Tarta de Santiago | Spanish Almond Cake
Soft & Chewy Almond Chocolate Chip Cookies 🍪
This chocolate babka (chocolate braided swirl bread) is made of soft and rich brioche dough, filled with delicious chocolate filling, then rolled and braided into a beautiful swirl loaf, which gives this cake a unique look when you cut it. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Chocolate-Babka-Recipe ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes two loafs Ingredients: For the dough: 4¼ cups (530g) All-purpose flour 1/2 cup (100g) Sugar 1 tablespoon (10g) Instant dry yeast 1/2 teaspoon Salt 3 Eggs 1/2 cup (120ml) lukewarm milk 2/3 cup (155g) Butter, softened, cubed Oil for greasing For the filling: 4oz (130g) Dark chocolate, melted 1/3 cup (40g) Cocoa powder 1/2 cup (62g) Powdered sugar 1/2 cup (115g) Butter, melted For the syrup: 1/3 cup (80ml) Water 1/3 cup (67g) Sugar Directions: 1. Make the dough: in a large bowl or in a bowl of a stand mixer fitted with the dough hook, place flour, sugar and instant yeast, stir. Add milk, eggs, salt and mix on low speed until combined. 2. Add butter, one cube at the time, while mixing until incorporated. Knead the dough for about 10 minutes, until the dough is smooth and elastic. 3. Place the dough in a lightly oiled bowl, cover and let rise in the fridge, overnight. 4. Make the filling: In a large heatproof bowl place chopped chocolate, butter, cocoa powder and powdered sugar. Set the bowl over a saucepan of simmering water (double boiler), melt, stirring occasionally. Allow to cool slightly. 5. Grease two 9x4 inch (23x10 cm) loaf pans with oil and line the bottom of each pan with parchment paper. Divide dough in half, while working with one portion, keep the second, covered in the fridge. 6. Place the dough onto a lightly floured surface and roll into a rectangle about 15x10 inches (38x25 cm). Spread half of the chocolate mixture over the rectangle, leaving a ¾ inch (1/2 cm) border all around. Roll up tightly from one of the longer sides into a sausage shape. If at this point the dough is too soft, refrigerate for 20 minutes. 7. Using a serrated knife, cut the dough in half lengthwise, so you have two long pieces with the inside exposed. Turn each piece so filling faces upwards. Starting from one end, lift one piece across the other, twisting together but keeping the filling exposed, to make one long twisted braid. Push ends of the twist together to make the length shorter, then squeeze the dough into the prepared loaf pan. 8. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours, puffy. Repeat with the second part of dough. 9. Preheat oven to 350F (175C). 10. Bake for 25-30 minutes, until golden brown. 11. While babka is baking make the syrup: in a small sauce pan heat sugar and water. Cook until sugar is dissolves. 12. Remove the cakes from oven and immediately brush with the syrup. Allow to cool before serving.
The Best Chocolate Babka Recipe
Is this the best salmon recipe ever? This crusted salmon recipe is the perfect dinner recipe when you want to impress your guests. Quick, easy and delicious salmon recipe with pistachio crust. ►Full written recipe: https://www.thecookingfoodie.com/recipe/Pistachio-Crusted-Salmon-Recipe ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the salmon: 4-5 Salmon fillets 1/2 cup Pistachios *you can use any other nuts 2 tablespoons Coriander/parsley leaves, chopped 2 tablespoons Mint leaves, chopped 1-2 garlic cloves, minced Salt to taste Pepper to taste 2 tablespoons Lemon juice 1/3 cup Breadcrumbs 1-2 tablespoons Dijon mustard For serving: Asparagus 1-2 teaspoons Olive oil 2 tablespoons (30g) Butter, unsalted 2 tablespoons Lemon juice Lemon zest from one lemon Directions: 1. For the salmon: Preheat oven to 375F (190C). Line baking tray with parchment paper and set aside. 2. Make the crust mixture: place pistachios in a blender and blend into fine crumbs (you also can do It by chopping with a knife), transfer into a bowl. Then dd breadcrumbs, garlic, parsley, mint, salt, pepper, lemon juice and mix well. 3. Place salmon on the prepared baking sheet. Season each fillet with salt and pepper. Brush each salmon fillet with mustard, then sprinkle the crust mixture on top of each fillet and lightly press. 4. Bake for 15 minutes or until salmon flakes easily with fork. 5. For the side (optional): cut the ends of the asparagus. 6. Fill a large pot with water and bring to a boil. When boiling, blanch the asparagus for 30 seconds. Then, immediately transfer to a bowl with ice water and allow to cool. 7. In a medium pan, drizzle olive oil and add butter. Melt over medium heat. Add the asparagus. Add lemon zest and sauté for 2 minutes. 8. Serve with baked salmon.
The Best Salmon Recipe | Quick and Easy
If you are a true chocolate lover, you must try these triple chocolate muffins. Moist chocolate muffins stuffed with three types of chocolate: dark chocolate, milk chocolate and white chocolate. A real chocolate heaven! ►Full written recipe: ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Makes 12 large muffins Or 14-16 medium muffins Ingredients: 1¾ cups (220g) Flour 1/2 cup (50g) Cocoa powder 2 teaspoons Baking powder 1/2 teaspoon baking soda 1/4 teaspoon Salt 3/4 cup + 2 tablespoons (175g) Sugar 2 Eggs 1/3 cup (80ml) Oil 1 cup (240ml) Buttermilk/Milk 1 teaspoon vanilla extract 60g Dark chocolate 60g Milk chocolate 60g White chocolate Directions: 1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease them lightly with cooking spray. 2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined. 3. Add the chopped milk chocolate, dark chocolate, and white chocolate to the dry mix. This will help distribute the chocolate evenly throughout the muffins. 4. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. 5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it's okay if there are a few lumps. 6. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Before baking, add a few extra chocolate chunks on top of each muffin. 7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. 8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Triple Chocolate Muffins Recipe
Creamy, zesty and super delicious no-bake lemon cheesecake recipe. ►Full written recipe: More lemon desserts: Lemon Posset: https://youtu.be/lRUjFdiN2oo 3-Ingredient Lemon Ice Cream: https://youtu.be/d8UQYQnaTLg Lemon Cake: https://youtu.be/5ozmynvMMLc Lemon Tart: https://youtu.be/YX-O7OKXT3Q ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the lemon curd: 1/2 cup (120ml) Lemon juice 1/2 cup + 2 tablespoons (125g) Sugar 3 Large Egg yolks 4 tablespoons (60g) Butter 1 tablespoon Lemon zest Pinch Salt For the crust: 180g Biscuits/graham crackers 90g (6 tablespoons) Butter 1 teaspoon Lemon zest 1 tablespoon Milk (optional) For the cheesecake: 3 teaspoons (9g) Gelatin powder 50 ml Water 2¼ cups (500g) Cream cheese 1 cup (125g) Powdered sugar 1 teaspoon Vanilla bean paste 2/3 cup (180ml) Heavy cream, cold 1 tablespoon Lemon zest 4-5 tablespoons Lemon curd (optional) Directions: 1. Prepare lemon curd: In a small saucepan, combine the egg yolks, sugar, lemon juice, lemon zest, and a pinch of salt. Stir everything together until well mixed. 2. Now, turn the heat to low and cook the mixture for about 10 minutes. Make sure to stir frequently to prevent it from sticking or curdling. You'll know it's ready when it thickens nicely. Note: For a precise consistency check, you can use a thermometer. Cook the mixture until it reaches 170°F or 77°C for a perfect thickness. 3. Once thickened, remove the pan from the heat. Add cold butter to the pan and whisk until the butter has fully melted. Keep stirring until the curd becomes smooth and uniform. 4. Place a mesh strainer over a bowl and pour the custard through the strainer. This will remove any lumps and ensure a silky texture. 5. Cover with a plastic warp, and let the lemon curd cool completely, then refrigerate it until you're ready to use it. 6. Make cheesecake crust: In a food processor or a Ziploc bag place biscuits and crush into fine crumbs. Add melted butter and pulse until combined. Add lemon zest and give it a stir. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling. Note: if your mixture is too dry, add 1 tablespoon of milk. 7. Make cheesecake filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. 8. In a large bowl beat cream cheese, powdered sugar, lemon zest and vanilla bean paste until smooth. Add heavy cream and beat until light and fluffy. 9. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. 10. Add few tablespoons of lemon curd and give it quick stir. 11. Pour into the springform pan and refrigerate for at least 5-6 hours or overnight. 12. Take the cheesecake out of the fridge and spread the lemon curd on top of the cheesecake. 13. Refrigerate the cheesecake until ready to serve. 14. Serve and enjoy.
No-Bake Lemon Cheesecake
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