Chefs Door

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🏴󠁧󠁢󠁥󠁮󠁧󠁿 ENGLAND VS ARGENTINA HAPPENING NOW! WHO WILL WIN?! COMMENT ⬇️ #chef #fifaworldcup2026

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🍮 CRÈME CARAMEL Make sure to vote for us for the @digitalcreatorawards, link in bio! INGREDIENTS Caramel • 150 g sugar • 45 mL water • Dash of sea salt Custard • 1 cup milk • 1 cup 35% cream • 1 vanilla bean • 3 whole eggs • 75 g sugar METHOD 1. Make the caramel Add 150 g sugar and 45 mL water to a pot. Cook over low heat without stirring until the sugar turns a deep brown caramel colour. Add a dash of sea salt. Immediately place the bottom of the pot into an ice bath to stop the cooking process. While the caramel is still liquid, pour it directly into your ramekins. Set aside. 2. Infuse the milk Add the milk and 35% cream to a pot. Butterfly the vanilla bean, scrape out the seeds, and add both the seeds and the vanilla pod to the pot. Heat on low for 2–3 minutes. Turn off the heat, cover with a lid, and let steep for 10 minutes. 3. Make the custard In a bowl, gently mix the eggs and sugar together. Mix slowly to avoid incorporating air and creating foam. Strain the warm vanilla-infused milk and cream, then slowly pour it into the egg mixture while stirring gently. Strain the custard one more time for an extra-smooth finish. 4. Bake Pour the custard into the caramel-lined ramekins. Cover each ramekin with aluminum foil and place them into a deep baking tray. Pour hot water into the tray around the ramekins, creating a water bath. Cover the entire tray tightly with aluminum foil. Cook over low heat for 7 minutes. 5. Chill Remove from the heat and let the ramekins cool. Once cooled, refrigerate for 4 hours. To serve, run a knife around the edge, invert onto a plate, and let that caramel run all over the custard. 🤌 #CremeCaramel #Caramel #DessertRecipe #FrenchDessert #Custard

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🏆 WE’VE BEEN NOMINATED! Chef’s Door has officially been nominated by @DigitalCreatorAwards for Best Content Creator in the Cuisine & Gastronomy category! ❤️ If you’ve enjoyed our recipes, food, and everything we’ve shared with you over the years, we’d love your vote! 🙏 Voting takes less than a minute: 1️⃣ Click the link in our bio 2️⃣ Scroll down and select Chef’s Door 3️⃣ Check “I’m not a robot” and hit Confirm Every vote means a lot to us. Thank you for being part of our journey and supporting Chef’s Door! ❤️ VOTE NOW! 🏆🔥 🏆 اترشحنا رسميًا! Chef’s Door اترشح من @digitalcreatorawards لجائزة أفضل صانع محتوى في فئة الأكل وفنون الطهي! ❤️ لو بتحبوا وصفاتنا والمحتوى اللي بنقدمه ليكم، مستنيين دعمكم وتصويتكم لينا! 🙏❤️ التصويت مش هياخد منكم دقيقة: 1️⃣ دوسوا على اللينك في الـ Bio 2️⃣ انزلوا لتحت لحد ما تلاقوا Chef’s Door واختاروه 3️⃣ اختاروا “I’m not a robot” وبعدها دوسوا Confirm كل صوت منكم بيفرق معانا جدًا. شكرًا لكل حد بيدعمنا وواقف معانا في الرحلة دي! ❤️ صوّتوا لـ Chef’s Door دلوقتي! 🏆🔥

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The secret to café-style iced karak at home ☕🧊✨ Save this recipe because you’ll be making it all summer. Recipe: • 1 star anise • 5 cloves • 2 cinnamon sticks • 12 cardamom pods • Pinch of saffron • 2 bay leaves • Blend the spices Then add: • 1 cup black tea • ½ cup sugar • 1 cup milk powder • ¼ tsp ginger powder Blend again, sift through a fine mesh sieve, and store in an airtight jar. To make a glass: • 3 tbsp karak powder • 2 tbsp sugar (or to taste) • Hot water • Steep for 1 minute • Pour over ice & enjoy. Tag someone you’d grab an iced karak with! 👇 Which country makes the best karak? Let the debate begin. ☕🔥 #karak #karakchai #chai #icedchai #tea

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🔥 Homemade Peri Peri Sauce Ingredients: * 2 sweet peppers * ¼ cup hot peppers * ½ red onion * 12 garlic cloves * ½ cup red wine vinegar * Juice of 1 lemon * ½ tsp smoked paprika * ¼ tsp chili powder * ½ tsp salt * ¼ tsp black pepper * 1 tsp dried oregano * 1 cup olive oil * ½ tsp lemon zest Method: 1. Add the sweet peppers, hot peppers, onion, garlic, vinegar, lemon juice, smoked paprika, chili powder, salt, pepper, and oregano to a blender. 2. Blend until completely smooth. 3. With the blender running, slowly drizzle in the olive oil until the sauce becomes creamy and emulsified. 4. Add the lemon zest and blend for another 10–15 seconds. 🔥 Use this sauce to marinate or baste your peri peri chicken while it cooks for that bold, smoky, tangy flavour. #food #chefsdoor #haaland #chef #recipe

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PERFECT PERI PERI CHICKEN 🍗 COMMENT FOR PART 2! #recipe #portugal #food #chef

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vs Crème Brûlée vs Creme Catalana Who makes the better dessert? Who will win today’s game? #food #fifa #chefsdoor #magicianskitchen #recipes

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Learn how to make crunchy pickles with The Egyptian Magician!🤩😋 #chefsdoor #shawarma #arab #restaurant #mississauga #ArabTikTok #food #fyp #foryoupage #foryou

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Keeping a clean grill is a must! It only takes 5 minutes to clean ☺️ #chefsdoor #shawarma #arab #restaurant #mississauga #arabtiktok #food #fyp

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Of course it was MBC 3 😂 #chefsdoor #shawarma #arab #restaurant #mississauga #arabtiktok #food #fyp

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Egyptian Hawawshi — حواوشي Crispy on the outside, juicy and perfectly spiced on the inside. 🔥 Here’s how to make Egyptian Hawawshi from scratch! 🥩 Beef Filling * 1 kg ground beef * ½ cup onion, finely chopped * ½ cup sweet pepper, finely chopped * 4 cloves garlic, minced * ½ cup fresh parsley, chopped Spices: * ¾ tbsp salt * ¼ tbsp black pepper * ¼ tbsp garlic powder * ¼ tbsp paprika * ¼ tbsp cumin * ¼ tbsp ground coriander * ¼ tbsp onion powder * ¼ tbsp chili flakes Mix everything together really well, then refrigerate for 20 minutes. 🫓 Dough * 3 cups flour * ½ cup warm water * 1 tbsp sugar * 1 tsp yeast * Dash of salt * 3 tbsp oil * Additional water as needed Mix ½ cup warm water, sugar and yeast and let sit for 5 minutes. Sift the flour with a dash of salt. Add the yeast mixture and oil, then gradually add water as needed while kneading. Knead for about 10 minutes, until you have a smooth dough that doesn’t stick to your hands. Cover and let rest for 20 minutes. Divide into portions, roll into balls and let rest for another 20 minutes. 🔥 Assemble & Bake Roll each dough ball out thin, add a generous layer of the beef mixture, then cover/seal with another piece of dough. Bake at 375°F for 15 minutes, until golden and crispy. Serve hot and enjoy! 🔥 Save this recipe & send it to someone who LOVES Hawawshi!

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Absolutely — here’s a clean, Instagram-ready version that keeps the recipe easy to follow: Egyptian Chicken Pane 🍗🔥 Crispy on the outside, juicy on the inside, and stuffed with CHEESE 🧀 Here’s how we make Egyptian-style Chicken Pane! For the brine: 💧 2 litres water 🌿 2 bay leaves 🧂 2 tbsp salt 🍋 Lemon juice ⚫ Peppercorns 🧅 Sliced onion 🧊 Ice cubes For the chicken: 🍗 Chicken breasts 🧀 Cheese 🌾 Flour 🥚 Eggs, beaten 🍞 Panko breadcrumbs 🛢️ Oil for frying Method: Add the water, bay leaves, salt, lemon juice, peppercorns, sliced onion and ice to a large bowl and mix. Add the chicken breasts and refrigerate for at least 2 hours — overnight is even better! Remove the chicken from the brine, cut each breast into halves and butterfly them. Stuff with cheese, then place in the freezer for 1 hour. Now it’s time to bread them: flour → egg → flour → egg → panko. Let the breaded chicken rest in the fridge for 20 minutes so that coating sticks nicely. Fry at 325°F (163°C) until beautifully golden, crispy and the chicken is fully cooked through. SA7TEIN! ❤️