MRs Azmi vlog

18/09/2026

• Wash the cucumbers thoroughly. Trim the ends and cut into spears or slices.
• Place fresh dill, garlic, mustard seeds, peppercorns, and coriander seeds in a clean jar.
• Pack the cucumbers tightly into the jar.
• Combine vinegar, water, salt, and sugar in a saucepan. Heat gently until dissolved.
• Pour the warm brine over the cucumbers, ensuring they are fully submerged.
• Allow the mixture to cool, cover, and refrigerate.
• Pickle for 24–48 hours before serving for best flavor.
Chef Tips
• Use firm, fresh cucumbers for a crisp texture.
• Keep cucumbers fully submerged in the brine.
• Store refrigerated at 4°C or below and use within 2–3 weeks.
• This is a refrigerator pickle and is not shelf-stable.

16/09/2026

1. Bloom gelatin in cold water for 5–10 minutes.
2. Warm 100 g mango purée and dissolve the bloomed gelatin into it.
3. Add remaining mango purée, sugar, lemon juice and vanilla.
4. Cool the mango mixture until slightly warm.
5. Whip cream to soft peaks.
6. Gently fold whipped cream into the mango mixture in 2–3 additions.
7. Portion into glasses or molds.
8. Refrigerate for 4–6 hours until set.

Chef Tips
• Do not add hot mango mixture directly to whipped cream.
• Use fully ripe, sweet mangoes.
• For a stronger mango flavor, replace 50 g cream with extra mango purée.
Best Uses: Dessert glasses, buffet, plated desserts, cake filling.

1. Bloom gelatin in cold water.
2. Heat cream, milk and sugar until steaming—do not boil.
3. Remove from heat and dissolve gelatin.
4. Add mango purée, vanilla and lemon juice.
5. Mix well and strain.
6. Pour into glasses or molds.
7. Refrigerate for 4 hours or until set.
8. For the topping, bloom gelatin.
9. Warm mango purée with sugar and dissolve gelatin.
10. Add lemon juice and cool slightly.
11. Pour gently over the set panna cotta.
12. Refrigerate for another 1–2 hours.

Chef Tips
• Keep the gelatin moderate; panna cotta should be soft and delicate.
• Straining gives a smooth restaurant-quality texture.
• Never boil gelatin.
Best Uses: Buffet, banquet dessert, café dessert cups.

10/09/2026

Yield: 10–12 pancakes
1. Sift flour, baking powder, baking soda, sugar and salt.
2. Whisk eggs, buttermilk, melted butter and vanilla.
3. Add wet ingredients to the dry ingredients.
4. Mix gently until just combined.
5. Rest the batter for 5–10 minutes.
6. Heat a lightly buttered griddle or pan over medium heat.
7. Pour 60–70 g batter per pancake.
8. Cook until bubbles form and the edges look set.
9. Flip and cook until golden brown.
10. Serve hot with butter and maple syrup.

Chef Tips: Buttermilk gives American pancakes their characteristic tender texture and slight tang. Avoid overmixing.

Best Uses: Breakfast buffet, brunch, café menu, pancakes with maple syrup, berries, banana, whipped cream or bacon.

07/09/2026

• The sauce should be thick and spreadable, not watery.
• Use approximately 80–100 g sauce for one 12-inch pizza.
• For extra flavor, add 20 g grated Parmesan after cooking.
• Store refrigerated for up to 5 days or freeze for up to 3 months.
Best Uses
• Pizza
• Calzone
• Pizza bread
• Garlic bread
• Pasta sauce
• Sandwiches and wraps

07/09/2026

1. Mix warm milk, water, yeast, sugar, egg, and vanilla.
2. Add flour, milk powder, and salt. Knead until a dough forms.
3. Add butter gradually and knead until smooth and elastic.
4. Cover and proof for 60–90 minutes.
5. Roll the dough into a rectangle.
6. Spread soft butter over the dough.
7. Mix brown sugar and cocoa powder, then sprinkle over the butter.
8. Add chopped chocolate and chocolate chips.
9. Roll tightly and cut into 12 pieces.
10. Place on a greased tray and proof for 30–45 minutes.
11. Brush with egg wash.
12. Bake at 180°C for 20–25 minutes.
13. Drizzle with melted chocolate if desired.
Chef Tips
• Use dark chocolate for a balanced flavor.
• Avoid overfilling, as melted chocolate may leak during baking.
• For extra softness, brush with simple syrup immediately after baking.
Best Uses
Chocolate breakfast rolls, café pastry, dessert bread, children’s snacks.
Simple Process
Mix → Knead → Proof → Fill with Chocolate → Roll → Cut → Proof → Bake

06/09/2026

3️⃣ CHEDDAR JALAPEÑO NO-KNEAD BREAD
• All-purpose flour — 3 cups (360g)
• Instant yeast — ½ tsp (2g)
• Fine salt — 1¼ tsp (7g)
• Lukewarm water — 1½ cups (360ml)
• Sharp cheddar cheese, shredded — 1½ cups (170g)
• Fresh jalapeño, finely diced — 1 large (25g)
• Jalapeño slices — a few for topping, optional
Combine flour, yeast and salt. Add 1¼ cups (140g) of the cheddar and diced jalapeño.
Pour in water and stir until a sticky dough forms. Cover and ferment at room temperature for 12–18 hours.
Turn onto a floured surface and gently fold into a round loaf. Rest for 30–45 minutes.
Preheat a covered Dutch oven at 450°F (230°C) for 30 minutes.
Place the dough on parchment. Sprinkle with the remaining cheddar and add a few jalapeño slices if desired.
Transfer to the hot Dutch oven and bake covered for 30 minutes. Remove the lid and bake for another 10–15 minutes until the cheese is browned and the crust is crisp.
Cool before cutting.
4️⃣ OLIVE HERB NO-KNEAD BREAD
• All-purpose flour — 3 cups (360g)
• Instant yeast — ½ tsp (2g)
• Fine salt — 1¼ tsp (7g)
• Lukewarm water — 1½ cups (360ml)
• Kalamata or green olives, drained and chopped — ¾ cup (100g)
• Dried Italian seasoning — 1½ tsp
• Garlic powder — ½ tsp
• Olive oil — 1 tbsp (15ml)
Whisk flour, yeast, salt, Italian seasoning and garlic powder together.Add chopped olives, water and olive oil. Stir just until a wet, shaggy dough forms.Cover and leave at room temperature for 12–18 hours until risen and bubbly.Transfer to a floured surface and gently form into a round loaf. Cover and rest for 30–45 minutes.
Preheat a covered Dutch oven at 450°F (230°C) for 30 minutes.
Transfer the dough on parchment to the hot pot. Bake covered for 30 minutes, then uncovered for 10–15 minutes until deeply golden with a crisp crust.
Cool for at least 45 minutes before sy homemade no-knead bread with crisp bakery-style crusts and soft, airy centers—perfect for simple weekend baking.

06/09/2026

4 No-Knead Breads Anyone
Easy homemade no-knead bread with crisp bakery-style crusts and soft, airy centers—perfect for simple weekend baking.
1️⃣ CLASSIC NO-KNEAD ARTISAN BREAD
• All-purpose flour — 3 cups (360g)
• Instant yeast — ½ tsp (2g)
• Fine salt — 1½ tsp (8g)
• Lukewarm water — 1½ cups (360ml)
Whisk flour, yeast and salt in a large bowl. Add water and stir with a wooden spoon until a sticky, shaggy dough forms. Do not knead.Cover tightly and leave at room temperature for 12–18 hours, until doubled and covered with bubbles.Turn the dough onto a generously floured surface. With floured hands, gently fold the edges toward the center to form a round loaf. Cover and rest for 30–45 minutes Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for 30 minutes.
Transfer the dough onto parchment paper and carefully lower it into the hot Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake another 10–15 minutes until deeply golden and crisp. Cool for at least 45 minutes before slicing2️⃣ GARLIC ROSEMARY NO-KNEAD BREAD
All-purpose flour — 3 cups (360g)
• Instant yeast — ½ tsp (2g)
• Fine salt — 1½ tsp (8g)
• Lukewarm water — 1½ cups (360ml)
• Garlic, finely minced — 3 cloves (9g)
• Fresh rosemary, finely chopped — 1½ tbsp (5g)
• Olive oil — 1 tbsp (15ml)Combine flour, yeast and salt. Stir in garlic and rosemary.Add water and olive oil and mix until a sticky, shaggy dough forms. Cover and leave at room temperature for 12–18 hours.
Turn onto a floured surface and gently shape into a round loaf without kneading. Rest for 30–45 minutes.
Preheat a covered Dutch oven at 450°F (230°C) for 30 minutes.
Transfer the dough on parchment into the hot Dutch oven. Bake covered for 30 minutes, then uncovered for 10–15 minutes until the crust is deeply golden.
Cool before slicing.

04/09/2026

• Use freshly crushed peppercorns for the best aroma.
• For a milder sauce, reduce the black peppercorns to 5–6 g.
• For a stronger steakhouse flavor, prepare the sauce in the same pan used to grill the steak.
• Add 20–30 g Parmesan for a richer mushroom sauce.
• Avoid boiling the cream vigorously, as it may split.
Best Uses
• Grilled steak
• Beef tenderloin
• Chicken breast
• Pork chops
• Burgers
• Pasta
• Mashed potatoes
• Grilled vegetables

04/09/2026

04/09/2026

Best Uses
• Grilled chicken and fish
• Seafood and prawns
• Burgers and sandwiches
• French fries
• Potato salad
• Wraps
• Roasted vegetables
• Crudités
Chef’s Tips
• For a smoother green herb mayo, blend the herbs with olive oil before mixing.
• For a stronger garlic flavor, increase garlic to 8 g.
• For a Mediterranean version, add 2 g dried oregano.
• For a spicy version, add 10–15 g Sriracha.
• Use within 3–4 days when prepared with fresh herbs and stored refrigerated.