Cooking Hut (mutual follow)

@Carolina74586

Sharing Delicious Food Recipes from around the World. 🍜 🔥 👨‍🍳 #followback #mutualfollow

Joined August 2025

1.6K Following

833 Followers

740 Posts

Cooking Hut (mutual follow) @Carolina74586

10 days ago

Potatoes and zucchini are better than pizza! Very simple and cheap recipe! https://t.co/rpNbSdGdp3

Cooking Hut (mutual follow) @Carolina74586

10 days ago

@SpoonandSoul Cherry and almond is unmatched! That golden crust looks absolutely perfect. A slice of heaven indeed! 🍒✨

Carolina74586 retweeted

Spoon&Soul

@SpoonandSoul

10 days ago

CHERRY ALMOND DESSERT TART 🍒🌰 "A little slice of cherry-almond heaven" Ingredients For the pastry: 200 g all-purpose flour 100 g unsalted butter, cold and cubed 60 g powdered sugar 1 large egg yolk 1–2 tbsp cold water ½ tsp vanilla extract Pinch of salt For the almond filling 100 g unsalted butter, softened 100 g granulated sugar 120 g almond flour 2 large eggs 1 tsp almond extract ½ tsp vanilla extract 1 tbsp all-purpose flour Pinch of salt For the topping: 350–400 g fresh cherries, pitted 40–50 g sliced almonds 1–2 tbsp powdered sugar 1 tbsp apricot jam, optional, for glazing Method 1. Make the pastry: Mix the flour, powdered sugar, and salt. Rub in the cold butter until the mixture resembles fine crumbs. Add the egg yolk and vanilla. Mix gently, adding cold water a little at a time until the dough just comes together. Form into a disc, wrap, and refrigerate for 30–45 minutes. 2. Prepare the tart shell: Preheat the oven to 180°C / 350°F. Roll the chilled dough out on a lightly floured surface to about 3–4 mm thick. Carefully transfer it to a 23 cm / 9-inch tart pan. Press the dough gently into the edges and trim away the excess. Prick the base lightly with a fork. Line with parchment paper and fill with baking weights or dried beans. Blind-bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside. 3. Make the almond cream: Beat the softened butter and sugar until light and creamy. Beat in the eggs one at a time. Add the almond extract and vanilla. Fold in the almond flour, all-purpose flour, and salt until you have a smooth, thick filling. 4. Assemble: Spread the almond filling evenly into the partially baked tart shell. Arrange the pitted cherries over the filling, gently pressing some of them slightly into the almond cream. Scatter the sliced almonds generously over the top. 5. Bake: Bake at 175°C / 350°F for 35–45 minutes, until the almond filling is puffed and golden and the pastry edges are beautifully browned. If the almonds begin browning too quickly, loosely cover the tart with foil for the final part of baking. 6. Finish: Allow the tart to cool in the pan for about 20–30 minutes. Warm the apricot jam with a teaspoon of water and lightly brush it over the cherries for a glossy finish, if desired. Dust generously with powdered sugar just before serving. Serving: Serve slightly warm or completely cooled with vanilla ice cream, lightly whipped cream, or a spoonful of crème fraîche..🍒🌰

SpoonandSoul's tweet photo. CHERRY ALMOND DESSERT TART 🍒🌰
"A little slice of cherry-almond heaven"

Ingredients
For the pastry:
200 g all-purpose flour
100 g unsalted butter, cold and cubed
60 g powdered sugar
1 large egg yolk
1–2 tbsp cold water
½ tsp vanilla extract
Pinch of salt
For the almond filling
100 g unsalted butter, softened
100 g granulated sugar
120 g almond flour
2 large eggs
1 tsp almond extract
½ tsp vanilla extract
1 tbsp all-purpose flour
Pinch of salt

For the topping:
350–400 g fresh cherries, pitted
40–50 g sliced almonds
1–2 tbsp powdered sugar
1 tbsp apricot jam, optional, for glazing

Method
1. Make the pastry:
Mix the flour, powdered sugar, and salt. Rub in the cold butter until the mixture resembles fine crumbs.
Add the egg yolk and vanilla. Mix gently, adding cold water a little at a time until the dough just comes together.
Form into a disc, wrap, and refrigerate for 30–45 minutes.
2. Prepare the tart shell:
Preheat the oven to 180°C / 350°F.
Roll the chilled dough out on a lightly floured surface to about 3–4 mm thick. Carefully transfer it to a 23 cm / 9-inch tart pan.
Press the dough gently into the edges and trim away the excess. Prick the base lightly with a fork.
Line with parchment paper and fill with baking weights or dried beans. Blind-bake for 15 minutes.
Remove the weights and parchment, then bake for another 5 minutes. Set aside.
3. Make the almond cream:
Beat the softened butter and sugar until light and creamy.
Beat in the eggs one at a time. Add the almond extract and vanilla.
Fold in the almond flour, all-purpose flour, and salt until you have a smooth, thick filling.
4. Assemble:
Spread the almond filling evenly into the partially baked tart shell.
Arrange the pitted cherries over the filling, gently pressing some of them slightly into the almond cream.
Scatter the sliced almonds generously over the top.
5. Bake:
Bake at 175°C / 350°F for 35–45 minutes, until the almond filling is puffed and golden and the pastry edges are beautifully browned.
If the almonds begin browning too quickly, loosely cover the tart with foil for the final part of baking.
6. Finish:
Allow the tart to cool in the pan for about 20–30 minutes.
Warm the apricot jam with a teaspoon of water and lightly brush it over the cherries for a glossy finish, if desired.
Dust generously with powdered sugar just before serving.
Serving:
Serve slightly warm or completely cooled with vanilla ice cream, lightly whipped cream, or a spoonful of crème fraîche..🍒🌰

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Cooking Hut (mutual follow) @Carolina74586

10 days ago

@FoodPleaser That perfect crispy skin with a spicy Cajun kick is unbeatable!😋

Carolina74586 retweeted

Summer's Savor

@summer_food

10 days ago

Airifryer Chicken Shawarma

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Cooking Hut (mutual follow) @Carolina74586

11 days ago

Top 20 Best Local Eats in Rio de Janeiro Brazil https://t.co/EuNh0GEFPb

Carolina74586 retweeted

tot phai

@phai97152

11 days ago

Fried Red Tilapia with Garlic Chili Sauce 🥰👍 Ingredients: 1 red tilapia 2 tbsp minced garlic 1-2 tbsp minced bird's eye chili 1 tbsp palm sugar 1½ tbsp light soy sauce 1½ tbsp seasoning sauce (Maggi or dark seasoning soy sauce) 2 tbsp sweet chili sauce 1 coriander root Fresh coriander (cilantro) Crispy frying flour (or tempura flour) Suggested Method (Typical Preparation Style) Clean the fish and pat it dry. If desired, marinate lightly with a little soy sauce and minced garlic. Coat the fish evenly with crispy frying flour and deep-fry in hot oil until golden brown and crispy. Sauté the minced garlic, chili, and chopped coriander root until fragrant. Add the palm sugar, light soy sauce, seasoning sauce, and sweet chili sauce. Stir until the sauce becomes thick and glossy. Pour the sauce over the fried fish and garnish with fresh coriander. Serve immediately. 🍽️🐟

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Carolina74586 retweeted

Rock @rock716860

12 days ago

Crispy Korean Beef Lettuce Wraps! 🥩🥬

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Carolina74586 retweeted

Mariam Food Lab

@LabMariam48488

11 days ago

Mediterranean Ground Beef Skillet Serves: 4 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Ingredients 1 tbsp olive oil 450 g (1 lb.) ground beef, 85-90% lean 1 red bell pepper, diced 300 g (1 pint) cherry tomatoes, halved 4 garlic cloves, finely minced 225 g (8 oz) baby spinach 2 green onions, thinly sliced, white and green parts separated ½ tsp dried oregano ½ tsp smoked paprika, optional ½ tsp salt, or to taste ¼ tsp black pepper, or to taste Juice of ½ lemon ⅓ cup (50 g) crumbled feta cheese Optional Additions ⅓ cup sliced Kalamata olives 2 tbsp chopped fresh parsley or dill Cooked rice, quinoa, or orzo, for serving Cauliflower rice, for a lower-carb option Method Cook the vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the diced bell pepper and halved cherry tomatoes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices. Add the aromatics. Add the minced garlic and the white parts of the green onions. Cook for about 1 minute, stirring constantly, until fragrant. Wilt the spinach. Add the baby spinach and cook for 2-3 minutes, stirring occasionally, until wilted. Transfer the vegetables to a plate and set aside. Brown the beef. Return the skillet to medium-high heat. Add the ground beef, oregano, smoked paprika, salt, and black pepper. Break the beef apart with a spoon and cook for 5–7 minutes, or until browned and fully cooked. Drain excess fat if necessary. Combine. Return the cooked vegetables to the skillet. Add the green parts of the onions and Kalamata olives, if using. Toss everything together and cook for another 1-2 minutes until heated through. Finish and serve. Remove from the heat and squeeze the lemon juice over the mixture. Sprinkle with crumbled feta and fresh parsley or dill. Variations & Notes Vegetables: Add sliced zucchini or artichoke hearts for extra vegetables. Protein: Ground lamb can be substituted for beef. Creamy finish: Serve with a spoonful of plain Greek yogurt or a quick yogurt-dill sauce made with Greek yogurt, lemon juice, fresh dill, and a pinch of salt. Storage: Refrigerate leftovers in an airtight container for 3-4 days. #MariamFoodLab

LabMariam48488's tweet photo. Mediterranean Ground Beef Skillet
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
1 tbsp olive oil
450 g (1 lb.) ground beef, 85-90% lean
1 red bell pepper, diced
300 g (1 pint) cherry tomatoes, halved
4 garlic cloves, finely minced
225 g (8 oz) baby spinach
2 green onions, thinly sliced, white and green parts separated
½ tsp dried oregano
½ tsp smoked paprika, optional
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
Juice of ½ lemon
⅓ cup (50 g) crumbled feta cheese
Optional Additions
⅓ cup sliced Kalamata olives
2 tbsp chopped fresh parsley or dill
Cooked rice, quinoa, or orzo, for serving
Cauliflower rice, for a lower-carb option
Method
Cook the vegetables.
Heat the olive oil in a large skillet over medium-high heat. Add the diced bell pepper and halved cherry tomatoes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices.
Add the aromatics.
Add the minced garlic and the white parts of the green onions. Cook for about 1 minute, stirring constantly, until fragrant.
Wilt the spinach.
Add the baby spinach and cook for 2-3 minutes, stirring occasionally, until wilted. Transfer the vegetables to a plate and set aside.
Brown the beef.
Return the skillet to medium-high heat. Add the ground beef, oregano, smoked paprika, salt, and black pepper. Break the beef apart with a spoon and cook for 5–7 minutes, or until browned and fully cooked. Drain excess fat if necessary.
Combine.
Return the cooked vegetables to the skillet. Add the green parts of the onions and Kalamata olives, if using. Toss everything together and cook for another 1-2 minutes until heated through.
Finish and serve.
Remove from the heat and squeeze the lemon juice over the mixture. Sprinkle with crumbled feta and fresh parsley or dill.
Variations & Notes

Vegetables: Add sliced zucchini or artichoke hearts for extra vegetables.
Protein: Ground lamb can be substituted for beef.
Creamy finish: Serve with a spoonful of plain Greek yogurt or a quick yogurt-dill sauce made with Greek yogurt, lemon juice, fresh dill, and a pinch of salt.
Storage: Refrigerate leftovers in an airtight container for 3-4 days.
#MariamFoodLab

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Cooking Hut (mutual follow) @Carolina74586

11 days ago

Cozy Vegan Shepherd’s Pie for Fall! 🍂🥧 Packed with Protein-Rich Lentils and Topped with Creamy Mashed Potatoes. A Hearty, Comforting Plant-Based Meal! 🌱 https://t.co/ujyftVaqj5

Cooking Hut (mutual follow) @Carolina74586

17 days ago

https://t.co/24mFGNpGYz

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Cooking Hut (mutual follow) @Carolina74586

17 days ago

You Have to Try This Vegan Keema Flatbread! 🌱🔥😋 🎥Video tutorial in the comments.

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Cooking Hut (mutual follow) @Carolina74586

17 days ago

https://t.co/7hEAcjfTux

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Cooking Hut (mutual follow) @Carolina74586

17 days ago

👩‍🍳 Forget rolling out cake layers! “Honey Fluff” is incredibly soft and tender—an easy twist on traditional honey cake, with no heavy cream needed. 🍯🍰✨ 📋 Recipe & video tutorial in the comments.

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Cooking Hut (mutual follow) @Carolina74586

20 days ago

👩‍🍳 Oven Pork Ribs So Good, They’re Sticky! Honey & Marmalade | Australian cuisine https://t.co/Jk4R19DDXl

Carolina74586 retweeted

Ro Alankar

@RoAlankar90

20 days ago

Omelete Assado com Legumes Uma receita fofinha, saborosa e prática pra qualquer hora! Ingredientes 3 ovos 1 cs de requeijão 1 cs de tomate picado 1 cs de abobrinha picada 1 cs de vagem picada 1 cs de cebola picada 1 cs de cebolinha 1 pitada de sal 1 fatia de muçarela

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Carolina74586 retweeted

Summer's Savor

@summer_food

20 days ago

Spinach Stuffed Catfish Fillets Creamy Spinach and Cheese Infused Catfish Delight Ingredients: Heartland catfish fillets 4 ounces cream cheese, softened 1/2 cup shredded mozzarella 1/3 cup grated parmesan cheese 1/2 cup frozen spinach, thawed and drained of water 1/4 teaspoon garlic powder 1/8 teaspoon red pepper flakes 4 (6-ounce) catfish fillets 3 tablespoons olive oil, divided 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons butter Juice of 1/2 lemon Directions: In a large bowl, mix cream cheese, mozzarella, parmesan, spinach, garlic powder, and red pepper flakes. Set aside (leave at room temperature). Lay the catfish fillets out on a cutting board. Drizzle fillets with 1 tablespoon olive oil and then sprinkle with salt and pepper. Use your hands to rub the seasonings into the surface of the fish. Using a sharp knife, cut each fillet in half. Spoon 1/4 of the spinach mixture into the fillet. In a large skillet over medium heat, heat the remaining oil, butter, and lemon juice. Once the liquid begins to sizzle, add the catfish fillets and cook until seared, about 6 minutes. Flip fillets and use the liquids in the pan to baste the top of the fish. Cook for about another 6 minutes. Serve warm.