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Justin opens up about being the victim of an armed robbery, where he was held at knifepoint and forced to hand over his phone and car. In the aftermath, he struggled with fear and symptoms of PTSD, becoming paranoid and hypervigilant in his surroundings and interactions with others. The experience had a profound impact on his mental health and sense of safety. Since then, Justin has come to place greater importance on nurturing his mental wellbeing after going through such a traumatic moment. Full conversation on YouTube.
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5mo ago
justinkaarthur
Justin opens up about being the victim of an armed robbery, where he was held at knifepoint and forced to hand over his phone and car. In the aftermath, he struggled with fear and symptoms of PTSD, becoming paranoid and hypervigilant in his surroundings and interactions with others. The experience had a profound impact on his mental health and sense of safety. Since then, Justin has come to place greater importance on nurturing his mental wellbeing after going through such a traumatic moment. Full conversation on YouTube.
Ad I nearly didn’t get a job because I hadn’t watched season 5 of FX’s The Bear 🤪 which is streaming now on @disneyplusuk Writer/Director: Justin K Arthur DP: @bryceagn Chef: @dennisgerald6591
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3mo ago
justinkaarthur
Ad I nearly didn’t get a job because I hadn’t watched season 5 of FX’s The Bear 🤪 which is streaming now on @disneyplusuk Writer/Director: Justin K Arthur DP: @bryceagn Chef: @dennisgerald6591
Ex-Bake Off contestant @nellyghaffar is back to take on her nemesis, the tarte tatin! This time @justinkaarthur is there to make sure nothing happens to her caramel 👀 Serves: 8 Total time: 2.5 hours Ingredients For the pears & caramel: 5–6 semi-firm pears Juice of 1 lemon ½ tsp ground cinnamon 100g granulated sugar 60g unsalted butter For the rough puff pastry: 200g strong white bread flour 200g unsalted butter (very cold) 100ml very cold water (ideally iced) Pinch of salt For serving: Clotted cream (optional) Method Make the rough puff pastry: 1. Sift flour into a bowl; add a pinch of salt and mix 2. Grate very cold butter directly into the flour (coarse grater) 3. Toss butter shavings to coat. Add ~80% cold water; mix. If dry, add more until dough comes together 4. Tip onto a floured surface; bring together without overworking. Butter streaks are ideal 5. Flatten to a thick rectangle, wrap, chill 20 min 6. Roll to a 2 cm-thick rectangle; fold in thirds (like a letter). Wrap and chill 20 min Prepare the pears: 7. Peel, halve, and core pears 8. Rub with lemon juice to prevent browning 9. Dust with cinnamon; set aside Make the caramel: 10. In an ovenproof heavy pan, melt butter over low heat 11. Add sugar; stir (lumps are normal) 12. Cook gently until fully melted and light caramel forms 13. Arrange pear halves cut-side up; simmer low 30–40 min until starting to soften. Remove from heat Assemble the tart: 14. Heat oven to 200°C (180°C fan) 15. Roll pastry to fit dish with ~1 cm overhang 16. Drain excess liquid; reserve caramel for serving 17. Arrange pears, lay pastry over, tuck edges around fruit, prick top with a fork Bake the tart: 18. Bake 15–20 min at 200°C, reduce to 180°C and bake 30 min until golden brown 19. Rest 10 min 20. Carefully invert onto a serving plate Serve: 21. Drizzle with reserved caramel 22. Add clotted cream, if desired #tartetatin #pie #gbbo #dessertrecipe #pears #dessert
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12mo ago
justinkaarthur
Ex-Bake Off contestant @nellyghaffar is back to take on her nemesis, the tarte tatin! This time @justinkaarthur is there to make sure nothing happens to her caramel 👀 Serves: 8 Total time: 2.5 hours Ingredients For the pears & caramel: 5–6 semi-firm pears Juice of 1 lemon ½ tsp ground cinnamon 100g granulated sugar 60g unsalted butter For the rough puff pastry: 200g strong white bread flour 200g unsalted butter (very cold) 100ml very cold water (ideally iced) Pinch of salt For serving: Clotted cream (optional) Method Make the rough puff pastry: 1. Sift flour into a bowl; add a pinch of salt and mix 2. Grate very cold butter directly into the flour (coarse grater) 3. Toss butter shavings to coat. Add ~80% cold water; mix. If dry, add more until dough comes together 4. Tip onto a floured surface; bring together without overworking. Butter streaks are ideal 5. Flatten to a thick rectangle, wrap, chill 20 min 6. Roll to a 2 cm-thick rectangle; fold in thirds (like a letter). Wrap and chill 20 min Prepare the pears: 7. Peel, halve, and core pears 8. Rub with lemon juice to prevent browning 9. Dust with cinnamon; set aside Make the caramel: 10. In an ovenproof heavy pan, melt butter over low heat 11. Add sugar; stir (lumps are normal) 12. Cook gently until fully melted and light caramel forms 13. Arrange pear halves cut-side up; simmer low 30–40 min until starting to soften. Remove from heat Assemble the tart: 14. Heat oven to 200°C (180°C fan) 15. Roll pastry to fit dish with ~1 cm overhang 16. Drain excess liquid; reserve caramel for serving 17. Arrange pears, lay pastry over, tuck edges around fruit, prick top with a fork Bake the tart: 18. Bake 15–20 min at 200°C, reduce to 180°C and bake 30 min until golden brown 19. Rest 10 min 20. Carefully invert onto a serving plate Serve: 21. Drizzle with reserved caramel 22. Add clotted cream, if desired #tartetatin #pie #gbbo #dessertrecipe #pears #dessert
At this point my Kitchen is giving Ghanaian Citizenship cos once we meet I’m introducing you to authentic Ghanaian Food, and that’s why I have to introduced our authentic Tuo zaafi and Ayoyo soup and stew to @justinkaarthur Watching him experience the cooking process every bite was the best part. Food really is a language and I’m determined to make the world fall in love with Ghanaian food… one plate at a time. Baddest videography : @akushika.q @asqfoods #viralfood #tasteofghana #ghanalunch #tuozaafi #9jafoods
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1mo ago
justinkaarthur
At this point my Kitchen is giving Ghanaian Citizenship cos once we meet I’m introducing you to authentic Ghanaian Food, and that’s why I have to introduced our authentic Tuo zaafi and Ayoyo soup and stew to @justinkaarthur Watching him experience the cooking process every bite was the best part. Food really is a language and I’m determined to make the world fall in love with Ghanaian food… one plate at a time. Baddest videography : @akushika.q @asqfoods #viralfood #tasteofghana #ghanalunch #tuozaafi #9jafoods
Food Spots In Accra 🇬🇭 Ograys tatale, Watson Ave Jamestown Kenkey House Masa at Mamobi Anointed Zongo rice @alhaji.theozzy @nomadxwilliams
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1mo ago
justinkaarthur
Food Spots In Accra 🇬🇭 Ograys tatale, Watson Ave Jamestown Kenkey House Masa at Mamobi Anointed Zongo rice @alhaji.theozzy @nomadxwilliams
I used to hate Ghanaian spinach stew as a child
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3w ago
justinkaarthur
I used to hate Ghanaian spinach stew as a child
Sticky toffee pud... wait, no - it’s malva pudding. South Africa’s answer to the classic, and @justinkaarthur’s topping it with both custard AND ice cream because one topping just wasn’t going to cut it. Serves 12-14 (slices) Total time: 70 mins Ingredients For the sponge: 100g granulated sugar 70g brown sugar 2 large eggs 15g smooth apricot jam (about 1 tbsp) 150g plain flour 1 tsp baking soda 1 tsp baking powder ¼ tsp salt 15g butter (melted, about 1 tbsp) 1 tbsp white vinegar 120ml whole milk For the Sauce 200ml fresh cream 100g butter 100g sugar 1 tsp vanilla extract Method 1. Preheat your oven to 180°C (350°F) 2. In a mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes light and fluffy. Add the apricot jam, milk butter and vinegar to the egg mixture and whisk until well combined 3. In a separate bowl, sift together the 150g plain flour, baking soda, baking powder, and salt 4.Gradually add the dry ingredients to the wet mixture, mixing gently to combine 5. Grease a baking dish with butter and pour the batter into the prepared dish 6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean 7. While the pudding is baking, combine the fresh cream, butter, sugar, and vanilla extract in a saucepan 8. Place the saucepan over medium heat and stir continuously until the butter has melted and the sugar has dissolved. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes 9. Once the pudding is baked, remove it from the oven and immediately poke holes all over the surface using a skewer or fork 10. Slowly pour the warm sauce over the hot pudding, allowing it to soak in thoroughly. Let the pudding rest for at least 15 minutes to absorb the sauce completely 11. Serve the Malva Pudding warm, optionally accompanied by custard, a scoop of vanilla ice cream or both #southafricianfood #dessert #easyrecipe
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11mo ago
justinkaarthur
Sticky toffee pud... wait, no - it’s malva pudding. South Africa’s answer to the classic, and @justinkaarthur’s topping it with both custard AND ice cream because one topping just wasn’t going to cut it. Serves 12-14 (slices) Total time: 70 mins Ingredients For the sponge: 100g granulated sugar 70g brown sugar 2 large eggs 15g smooth apricot jam (about 1 tbsp) 150g plain flour 1 tsp baking soda 1 tsp baking powder ¼ tsp salt 15g butter (melted, about 1 tbsp) 1 tbsp white vinegar 120ml whole milk For the Sauce 200ml fresh cream 100g butter 100g sugar 1 tsp vanilla extract Method 1. Preheat your oven to 180°C (350°F) 2. In a mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes light and fluffy. Add the apricot jam, milk butter and vinegar to the egg mixture and whisk until well combined 3. In a separate bowl, sift together the 150g plain flour, baking soda, baking powder, and salt 4.Gradually add the dry ingredients to the wet mixture, mixing gently to combine 5. Grease a baking dish with butter and pour the batter into the prepared dish 6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean 7. While the pudding is baking, combine the fresh cream, butter, sugar, and vanilla extract in a saucepan 8. Place the saucepan over medium heat and stir continuously until the butter has melted and the sugar has dissolved. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes 9. Once the pudding is baked, remove it from the oven and immediately poke holes all over the surface using a skewer or fork 10. Slowly pour the warm sauce over the hot pudding, allowing it to soak in thoroughly. Let the pudding rest for at least 15 minutes to absorb the sauce completely 11. Serve the Malva Pudding warm, optionally accompanied by custard, a scoop of vanilla ice cream or both #southafricianfood #dessert #easyrecipe
The Viral Japanese Yoghurt Cheesecake #justinkarthur
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8mo ago
justinkaarthur
The Viral Japanese Yoghurt Cheesecake #justinkarthur
@justinkaarthur just dropped the cosiest treat of the season. These fluffy Danish pancake balls? Dangerously good. Serves: 2-3 people Total time: 35 mins Ingredients 200 g plain flour 2  tbsp sugar 0.5  tsp baking powder 0.5 tsp salt 0.5 tsp of vanilla paste 2 eggs 300 ml buttermilk 20 g butter, melted 2 tbsp sunflower oil, for frying To serve Dusting of icing sugar Strawberry jam   Method 1. In a bowl, combine the flour, sugar, baking powder and salt 2. Separate the eggs. Whisk the yolks with the buttermilk, vanilla and melted butter, then stir this mixture into the dry ingredients until smooth 3. Beat the egg whites until stiff peaks form. Fold in 1 tbsp of the egg whites to loosen the batter, then gently fold in the rest, keeping as much air as possible 4. Heat an æbleskiver pan over medium heat and add a little oil to each hole. Fill each hole about three-quarters full with batter 5. When the edges start to set, turn each æbleskive a quarter turn using a skewer or fork. Add a bit more batter into the opening, then continue turning until they form round, golden balls cooked through 6.  Dust with icing sugar and serve warm with jam #DanishPancakeBalls #CosyBakes #WeekendTreats
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10mo ago
justinkaarthur
@justinkaarthur just dropped the cosiest treat of the season. These fluffy Danish pancake balls? Dangerously good. Serves: 2-3 people Total time: 35 mins Ingredients 200 g plain flour 2  tbsp sugar 0.5  tsp baking powder 0.5 tsp salt 0.5 tsp of vanilla paste 2 eggs 300 ml buttermilk 20 g butter, melted 2 tbsp sunflower oil, for frying To serve Dusting of icing sugar Strawberry jam   Method 1. In a bowl, combine the flour, sugar, baking powder and salt 2. Separate the eggs. Whisk the yolks with the buttermilk, vanilla and melted butter, then stir this mixture into the dry ingredients until smooth 3. Beat the egg whites until stiff peaks form. Fold in 1 tbsp of the egg whites to loosen the batter, then gently fold in the rest, keeping as much air as possible 4. Heat an æbleskiver pan over medium heat and add a little oil to each hole. Fill each hole about three-quarters full with batter 5. When the edges start to set, turn each æbleskive a quarter turn using a skewer or fork. Add a bit more batter into the opening, then continue turning until they form round, golden balls cooked through 6.  Dust with icing sugar and serve warm with jam #DanishPancakeBalls #CosyBakes #WeekendTreats
This isn’t @justinkaarthur’s first rodeo when it comes to trying different things with pasta and this time, it’s chocolate. Serves: 1 Total time: 10 mins Ingredients 200g spaghetti 1 tbsp butter 2 tbsp cocoa powder 2 tbsp sugar Salt (for boiling water) Method 1. Bring a large pot of salted water to a boil 2. Add the spaghetti and cook until tender according to the package instructions 3. Drain of the water completely 4. In the same pot, melt the butter and sugar then add the spaghetti back in. Toss well to coat evenly 5. Transfer into a bowl and sprinkle generously with sifted cocoa powder #kakaóstészta #hungariancocoanoodles #chocolatepasta #pasta #halloween #halloweenchocolate #halloweenrecipe Would you try chocolate pasta?
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11mo ago
justinkaarthur
This isn’t @justinkaarthur’s first rodeo when it comes to trying different things with pasta and this time, it’s chocolate. Serves: 1 Total time: 10 mins Ingredients 200g spaghetti 1 tbsp butter 2 tbsp cocoa powder 2 tbsp sugar Salt (for boiling water) Method 1. Bring a large pot of salted water to a boil 2. Add the spaghetti and cook until tender according to the package instructions 3. Drain of the water completely 4. In the same pot, melt the butter and sugar then add the spaghetti back in. Toss well to coat evenly 5. Transfer into a bowl and sprinkle generously with sifted cocoa powder #kakaóstészta #hungariancocoanoodles #chocolatepasta #pasta #halloween #halloweenchocolate #halloweenrecipe Would you try chocolate pasta?
First time trying candied yams and @justinkaarthur’s already planning them for Christmas dinner. Serves 4 Total Time: 1 hour Ingredients 500g sweet potatoes (roughly 3 potatoes) 50g brown sugar 50g white sugar 1 tsp ground nutmeg 2 tsp ground cinnamon 50g unsalted butter Juice of 1 orange - roughly 50 ml Pinch of salt 2 tsp vanilla extract Optional : 50g Marshmallows Method 1. Peel and slice the sweet potatoes into thick rounds 2. In a large pan, melt the butter over medium heat 3. Add the brown sugar, white sugar, nutmeg, cinnamon, orange juice, salt, and vanilla extract. Stir until the sugar dissolves and the mixture becomes syrupy 4. Add the sliced sweet potatoes and gently coat them in the syrup 5. Reduce the heat to low, cover the pot, and let the potatoes simmer for 30 minutes, stirring occasionally to prevent sticking 6. Once the sweet potatoes are tender and the syrup has thickened, remove from heat 7. Let it sit for a few minutes before serving so the sauce thickens even more 8. Optionally place in a baking dish, top with marshmallows and place in the grill to brown for around 5-6 minutes #thanksgiving #thanksgivingrecipe #candiedyams #candiedsweetpotato #sweetpotatorecipes
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10mo ago
justinkaarthur
First time trying candied yams and @justinkaarthur’s already planning them for Christmas dinner. Serves 4 Total Time: 1 hour Ingredients 500g sweet potatoes (roughly 3 potatoes) 50g brown sugar 50g white sugar 1 tsp ground nutmeg 2 tsp ground cinnamon 50g unsalted butter Juice of 1 orange - roughly 50 ml Pinch of salt 2 tsp vanilla extract Optional : 50g Marshmallows Method 1. Peel and slice the sweet potatoes into thick rounds 2. In a large pan, melt the butter over medium heat 3. Add the brown sugar, white sugar, nutmeg, cinnamon, orange juice, salt, and vanilla extract. Stir until the sugar dissolves and the mixture becomes syrupy 4. Add the sliced sweet potatoes and gently coat them in the syrup 5. Reduce the heat to low, cover the pot, and let the potatoes simmer for 30 minutes, stirring occasionally to prevent sticking 6. Once the sweet potatoes are tender and the syrup has thickened, remove from heat 7. Let it sit for a few minutes before serving so the sauce thickens even more 8. Optionally place in a baking dish, top with marshmallows and place in the grill to brown for around 5-6 minutes #thanksgiving #thanksgivingrecipe #candiedyams #candiedsweetpotato #sweetpotatorecipes
They call me fried rice because I’m always going off! #nigerianfriedrice
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4w ago
justinkaarthur
They call me fried rice because I’m always going off! #nigerianfriedrice
Lasagne walked so pastitsio could run. @justinkaarthur’s officially obsessed with this elite Greek dish. Serves 2 Total time: 1hr 50mins Ingredients For the pasta base 250g bucatini, penne, or ziti 50g feta cheese, crumbled 2 egg whites For the meat sauce 500g ground beef 1 medium red onion, finely chopped 2 garlic clove, chopped 250g canned chopped tomatoes 2 tbsp tomato paste 1/2 tsp sugar 100ml red wine 2 bay leaf 1.5 tsp ground cinnamon  1/2 tsp ground cloves 2 tbsp olive oil 1 tsp sea salt 1 tsp freshly ground black pepper 2 beef stock cubes For the béchamel 120g plain flour 120g butter 1000ml milk 2 egg yolks 60g Kefalotyri or Parmigiano-Reggiano, grated Pinch of nutmeg Salt, to taste Topping 50g Kefalotyri or Parmigiano-Reggiano, for topping Method 1. Boil the pasta in salted water until al dente. Drain and transfer to a bowl. Mix with crumbled feta and egg whites. Add thyme if using. Set aside 2. In a pan, heat olive oil over medium heat. Sauté onion and garlic until soft. Add ground beef and cook until browned. 3. Stir in tomato paste, chopped tomatoes, sugar, red wine, bay leaf, cinnamon, and clove. Season with salt and pepper. Simmer uncovered for 25–30 minutes until thickened. Remove bay leaf, cinnamon stick, and clove before using 4. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly to avoid lumps. Cook until thickened. Remove from heat, stir in nutmeg, salt, grated cheese, and egg yolks 5. Preheat the oven to 180°C (fan) / 200°C (conventional) / 350°F. In a deep baking dish, layer the pasta evenly on the bottom. Spread the meat sauce over the pasta. Pour over the béchamel and smooth the surface. Sprinkle it with extra cheese 5. Bake for 45–50 minutes until golden and bubbling. Let rest for 15–20 minutes before slicing and serving #pastabake #greekfood #recipes #lasagne #pasta #pastitsio
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11mo ago
justinkaarthur
Lasagne walked so pastitsio could run. @justinkaarthur’s officially obsessed with this elite Greek dish. Serves 2 Total time: 1hr 50mins Ingredients For the pasta base 250g bucatini, penne, or ziti 50g feta cheese, crumbled 2 egg whites For the meat sauce 500g ground beef 1 medium red onion, finely chopped 2 garlic clove, chopped 250g canned chopped tomatoes 2 tbsp tomato paste 1/2 tsp sugar 100ml red wine 2 bay leaf 1.5 tsp ground cinnamon  1/2 tsp ground cloves 2 tbsp olive oil 1 tsp sea salt 1 tsp freshly ground black pepper 2 beef stock cubes For the béchamel 120g plain flour 120g butter 1000ml milk 2 egg yolks 60g Kefalotyri or Parmigiano-Reggiano, grated Pinch of nutmeg Salt, to taste Topping 50g Kefalotyri or Parmigiano-Reggiano, for topping Method 1. Boil the pasta in salted water until al dente. Drain and transfer to a bowl. Mix with crumbled feta and egg whites. Add thyme if using. Set aside 2. In a pan, heat olive oil over medium heat. Sauté onion and garlic until soft. Add ground beef and cook until browned. 3. Stir in tomato paste, chopped tomatoes, sugar, red wine, bay leaf, cinnamon, and clove. Season with salt and pepper. Simmer uncovered for 25–30 minutes until thickened. Remove bay leaf, cinnamon stick, and clove before using 4. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly to avoid lumps. Cook until thickened. Remove from heat, stir in nutmeg, salt, grated cheese, and egg yolks 5. Preheat the oven to 180°C (fan) / 200°C (conventional) / 350°F. In a deep baking dish, layer the pasta evenly on the bottom. Spread the meat sauce over the pasta. Pour over the béchamel and smooth the surface. Sprinkle it with extra cheese 5. Bake for 45–50 minutes until golden and bubbling. Let rest for 15–20 minutes before slicing and serving #pastabake #greekfood #recipes #lasagne #pasta #pastitsio
I need a aunty to mentor me to make a good jollof #jollofrice #ghanafood
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8mo ago
justinkaarthur
I need a aunty to mentor me to make a good jollof #jollofrice #ghanafood
What other things can you do with a fish 🐟 #sweetandsourfish #fishrecipe
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8mo ago
justinkaarthur
What other things can you do with a fish 🐟 #sweetandsourfish #fishrecipe
Thought sausage rolls couldn’t get any better? Well @justinkaarthur has just discovered Frikandelbroodje from the Netherlands and it’s a gamechanger. Serves 4 Ingredients For the Filling Half a white onion, chopped 1 garlic clove, minced 1 cup of ketchup 2 tbsp curry powder 0.5 tsp cayenne/chilli powder 2 tsp smoked paprika 2 tsp Worcestershire sauce 1 tsp onion powder 1 tbsp brown sugar Salt to taste 4 sausage/bratwurst (cut in half) 1 sheet puff pastry Method 1. Preheat the oven to 200°C (400°F) 2. Heat a little oil in a frying pan over medium heat. Add the chopped onion and sauté until soft 3. Stir in the minced garlic and cook for another minute 4. Add the ketchup, curry powder, cayenne/chilli powder, smoked paprika, Worcestershire sauce, onion powder, brown sugar, and salt to taste 5. Stir well and simmer for 5 minutes, allowing the sauce to thicken slightly. Set the filling aside to cool 6. Cut the sausage/bratwurst in half, lengthwise, to fit into the puff pastry. 7. Roll out the puff pastry on a floured surface. Spread a layer of the sauce on the bottom of the pastry 8. Place the half sausage on top of the sauce, then fold the pastry over to enclose the sausage. Seal the edges by pressing them together with a fork 9. Place the rolls on a baking sheet lined with parchment paper 10. Bake in the preheated oven for 20-25 minutes or until golden and crisp #comfortfood #sausagerolls #partyfood
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10mo ago
justinkaarthur
Thought sausage rolls couldn’t get any better? Well @justinkaarthur has just discovered Frikandelbroodje from the Netherlands and it’s a gamechanger. Serves 4 Ingredients For the Filling Half a white onion, chopped 1 garlic clove, minced 1 cup of ketchup 2 tbsp curry powder 0.5 tsp cayenne/chilli powder 2 tsp smoked paprika 2 tsp Worcestershire sauce 1 tsp onion powder 1 tbsp brown sugar Salt to taste 4 sausage/bratwurst (cut in half) 1 sheet puff pastry Method 1. Preheat the oven to 200°C (400°F) 2. Heat a little oil in a frying pan over medium heat. Add the chopped onion and sauté until soft 3. Stir in the minced garlic and cook for another minute 4. Add the ketchup, curry powder, cayenne/chilli powder, smoked paprika, Worcestershire sauce, onion powder, brown sugar, and salt to taste 5. Stir well and simmer for 5 minutes, allowing the sauce to thicken slightly. Set the filling aside to cool 6. Cut the sausage/bratwurst in half, lengthwise, to fit into the puff pastry. 7. Roll out the puff pastry on a floured surface. Spread a layer of the sauce on the bottom of the pastry 8. Place the half sausage on top of the sauce, then fold the pastry over to enclose the sausage. Seal the edges by pressing them together with a fork 9. Place the rolls on a baking sheet lined with parchment paper 10. Bake in the preheated oven for 20-25 minutes or until golden and crisp #comfortfood #sausagerolls #partyfood
After many suggestions, @justinkaarthur is popping back over to Hungary to try out poppyseed pasta. Will it be better than chocolate pasta?! Serves: 2 Cooking time: 20 minutes Ingredients 200g tagliatelle 60g poppy seeds 3 tbsp powdered sugar 3 tbsp butter Method 1. Cook the tagliatelle according to the pack instructions 2. Meanwhile, blend the powdered sugar and poppy seeds together in a blender or using a pestle and mortar 3. Melt the butter over low heat 4. Strain the tagliatelle thoroughly, leaving a small splash of pasta water behind 5. Add the tagliatelle to the melted butter, then stir in the blended poppy seed mixture along with a little of the remaining pasta water. Mix until well combined 6. Serve warm and enjoy #poppyseedpasta #pastarecipe #hungarianfood
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10mo ago
justinkaarthur
After many suggestions, @justinkaarthur is popping back over to Hungary to try out poppyseed pasta. Will it be better than chocolate pasta?! Serves: 2 Cooking time: 20 minutes Ingredients 200g tagliatelle 60g poppy seeds 3 tbsp powdered sugar 3 tbsp butter Method 1. Cook the tagliatelle according to the pack instructions 2. Meanwhile, blend the powdered sugar and poppy seeds together in a blender or using a pestle and mortar 3. Melt the butter over low heat 4. Strain the tagliatelle thoroughly, leaving a small splash of pasta water behind 5. Add the tagliatelle to the melted butter, then stir in the blended poppy seed mixture along with a little of the remaining pasta water. Mix until well combined 6. Serve warm and enjoy #poppyseedpasta #pastarecipe #hungarianfood
A peach cobbler so good that @justinkaarthur had to dive into a dictionary to find the words. Serves 2  Total time: 25 mins Ingredients For the Peach Filling: 0.5 can peaches (120g) 2 tbsp light brown sugar 0.5 tsp vanilla extract 0.5 tsp cinnamon 0.5 tsp sea salt For the Topping: 2  tbsp melted butter (25g) 2 tbsp granulated sugar (25g) 4 tbsp plain flour (65g) A pinch of salt  0.5 tsp cinnamon 0.25 tsp baking powder 65 ml of milk  Icecream to serve (optional) Method 1. Preheat your oven to 375°F (190°C) 2. In a bowl, combine the drained peaches, light brown sugar, vanilla extract, cinnamon, and sea salt. Stir gently to coat the peaches evenly 3. In another bowl, whisk together the plain flour, granulated sugar, salt, cinnamon and milk, stirring just until combined into a thick batter 4. In a baking dish add the melted butter and then the batter on top, lastly place the peaches on top of the batter evenly 5. Place the dish on a baking tray and bake for 20-25 minutes, or until the topping is golden and cooked through 6. Let cool slightly before serving. Enjoy as is or with vanilla ice cream and a drizzle of caramel sauce #thanksgiving #peach #peachcobbler #thanksgivingrecipe #thanksgivingdessert #quickdessert #easydessert
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10mo ago
justinkaarthur
A peach cobbler so good that @justinkaarthur had to dive into a dictionary to find the words. Serves 2  Total time: 25 mins Ingredients For the Peach Filling: 0.5 can peaches (120g) 2 tbsp light brown sugar 0.5 tsp vanilla extract 0.5 tsp cinnamon 0.5 tsp sea salt For the Topping: 2  tbsp melted butter (25g) 2 tbsp granulated sugar (25g) 4 tbsp plain flour (65g) A pinch of salt  0.5 tsp cinnamon 0.25 tsp baking powder 65 ml of milk  Icecream to serve (optional) Method 1. Preheat your oven to 375°F (190°C) 2. In a bowl, combine the drained peaches, light brown sugar, vanilla extract, cinnamon, and sea salt. Stir gently to coat the peaches evenly 3. In another bowl, whisk together the plain flour, granulated sugar, salt, cinnamon and milk, stirring just until combined into a thick batter 4. In a baking dish add the melted butter and then the batter on top, lastly place the peaches on top of the batter evenly 5. Place the dish on a baking tray and bake for 20-25 minutes, or until the topping is golden and cooked through 6. Let cool slightly before serving. Enjoy as is or with vanilla ice cream and a drizzle of caramel sauce #thanksgiving #peach #peachcobbler #thanksgivingrecipe #thanksgivingdessert #quickdessert #easydessert
@justinkaarthur went looking for the story behind son-in-law eggs… turns out it’s not as wholesome as we thought. Serves: 2 Total time: 25 minutes Ingredients 4 large eggs 2 tbsp tamarind sauce 2 tbsp light brown sugar 1/2 tsp chilli flakes 2 tbsp fish sauce Garnish Fresh coriander Fresh chilli Crispy shallots 1 carrot, sliced Method 1. Bring a pot of water to a boil. Boil the eggs for 10 minutes 2. Transfer the eggs to a bowl filled with cold water and ice cubes 3. Once cooled, peel the eggs and pat them dry with paper towels 4. To make the sauce, combine the brown sugar, tamarind sauce, fish sauce, and chilli flakes in a pot. Simmer gently until the sugar dissolves 5. Add a splash of water and stir to loosen the sauce slightly 6. Deep fry the boiled eggs for a few minutes, turning constantly until they are golden brown 7. Drain off any excess oil. Once slightly cooled, slice the eggs in half 8. Serve the eggs drizzled with the sauce and garnish with fried shallots, chopped chilli, coriander, and carrot #easyrecipe #thaifood #eggrecipe #eggs
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12mo ago
justinkaarthur
@justinkaarthur went looking for the story behind son-in-law eggs… turns out it’s not as wholesome as we thought. Serves: 2 Total time: 25 minutes Ingredients 4 large eggs 2 tbsp tamarind sauce 2 tbsp light brown sugar 1/2 tsp chilli flakes 2 tbsp fish sauce Garnish Fresh coriander Fresh chilli Crispy shallots 1 carrot, sliced Method 1. Bring a pot of water to a boil. Boil the eggs for 10 minutes 2. Transfer the eggs to a bowl filled with cold water and ice cubes 3. Once cooled, peel the eggs and pat them dry with paper towels 4. To make the sauce, combine the brown sugar, tamarind sauce, fish sauce, and chilli flakes in a pot. Simmer gently until the sugar dissolves 5. Add a splash of water and stir to loosen the sauce slightly 6. Deep fry the boiled eggs for a few minutes, turning constantly until they are golden brown 7. Drain off any excess oil. Once slightly cooled, slice the eggs in half 8. Serve the eggs drizzled with the sauce and garnish with fried shallots, chopped chilli, coriander, and carrot #easyrecipe #thaifood #eggrecipe #eggs
Cosy season’s officially in session, and @justinkaarthur’s Finnish salmon soup just set the standard for comfort food. Serves: 2 Total time: 30 minutes Ingredients 240g salmon fillets 2 tbsp unsalted butter 2 tbsp sunflower oil 1/2 large leek, sliced A carrot, sliced 6 baby potatoes, halved 500ml fish stock 1 bay leaf 100ml double cream Salt and pepper, to taste A handful of fresh dill, for garnish Method 1. Start by deskinning the salmon and cutting it into bite-sized pieces. Set aside 2. In a medium pot, heat the butter and oil over medium heat 3. Add the sliced leek and carrot at the same time and sauté for 3–4 minutes until softened 4. Add the halved potatoes, fish stock, and bay leaves. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender 5. Add the salmon pieces and cook gently for another 5 minutes, or until the fish is just cooked through 6. Stir in the double cream and season with salt and pepper to taste 7. Remove from heat, discard the bay leaves, and garnish with fresh dill before serving #lohikeitto #salmonsoup #fishsoup #comfortfood #finnishrecipes
18.0K
259
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11mo ago
justinkaarthur
Cosy season’s officially in session, and @justinkaarthur’s Finnish salmon soup just set the standard for comfort food. Serves: 2 Total time: 30 minutes Ingredients 240g salmon fillets 2 tbsp unsalted butter 2 tbsp sunflower oil 1/2 large leek, sliced A carrot, sliced 6 baby potatoes, halved 500ml fish stock 1 bay leaf 100ml double cream Salt and pepper, to taste A handful of fresh dill, for garnish Method 1. Start by deskinning the salmon and cutting it into bite-sized pieces. Set aside 2. In a medium pot, heat the butter and oil over medium heat 3. Add the sliced leek and carrot at the same time and sauté for 3–4 minutes until softened 4. Add the halved potatoes, fish stock, and bay leaves. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes until the potatoes are tender 5. Add the salmon pieces and cook gently for another 5 minutes, or until the fish is just cooked through 6. Stir in the double cream and season with salt and pepper to taste 7. Remove from heat, discard the bay leaves, and garnish with fresh dill before serving #lohikeitto #salmonsoup #fishsoup #comfortfood #finnishrecipes

Justin (@justinkaarthur) Instagram Stats & Analytics

Justin (@justinkaarthur) has 103K Instagram followers with a 4.35% engagement rate over the past 12 months. Across 34.0 posts, Justin received 44.0K total likes and 1.04M impressions, averaging 1.29K likes per post. This page tracks Justin's performance metrics, top content, and engagement trends — updated daily. To benchmark @justinkaarthur against other accounts, use Socialpruf's Instagram competitor analysis tool.

Justin (@justinkaarthur) Instagram Analytics FAQ

How many Instagram followers does Justin have?+
Justin (@justinkaarthur) has 103K Instagram followers as of October 2026.
What is Justin's Instagram engagement rate?+
Justin's Instagram engagement rate is 4.35% over the last 12 months, based on 34.0 posts.
How many likes does Justin get on Instagram?+
Justin received 44.0K total likes across 34.0 posts in the last 12 months, averaging 1.29K likes per post.
How many Instagram impressions does Justin get?+
Justin's Instagram content generated 1.04M total impressions over the last 12 months.
Can I compare Justin with other Instagram accounts?+
Yes. Add @justinkaarthur to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.