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Vegetables on fire - sweet peppers, burrata & herbs charred red sweet peppers dressed in a fresh caper, lemon, parsely, basil, mint salsa, with charred pine nuts over creamy burrata recipe: 4 red peppers 1 burrata 1tsp capers small handful each parsely, mint, basil 1 lemon zest 50ml olive oil 10g pine nuts little slash of sherry vinegar 5ish ml Fresh chilli or chilli flake Salt & pepper method: lets start by making the charred pine nut salsa verde, to char the pine nuts you can either use a pan over some heat, or my favourite way over coals using a METAL sieve this gives a extra smokey touch, simply add the pine nuts into the sieve and hoover over the coals till slightly golden and charred, set aside and chop the parsely, mint, basil add lemon zest, capers and olive oil. brush the peppers with olive oil place directly over the coals keep flipping and rotating the peppers, the aim is ti get a even char all over but not let the peppers burn, over time the peppers will soften and being to gently caramlise. Once the are very soft and evenly charred place onto a tray season with salt, pepper, olive oil, splash of sherry vinegar or any vinegar you like (apple cider is great or something sweeter like balsamic) this is the time it get creative and just experiment, so we have the charred peppers, the pine nut salsa verde ready, all thats left is to put the burrata on the plate i like to open it up and add the peppers around it with more dressing over! @Elijah! Filming #redpeppers #burrata #japanesebbq #cookingwithfire #grill
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mindfulcookingwithsr
Vegetables on fire - sweet peppers, burrata & herbs charred red sweet peppers dressed in a fresh caper, lemon, parsely, basil, mint salsa, with charred pine nuts over creamy burrata recipe: 4 red peppers 1 burrata 1tsp capers small handful each parsely, mint, basil 1 lemon zest 50ml olive oil 10g pine nuts little slash of sherry vinegar 5ish ml Fresh chilli or chilli flake Salt & pepper method: lets start by making the charred pine nut salsa verde, to char the pine nuts you can either use a pan over some heat, or my favourite way over coals using a METAL sieve this gives a extra smokey touch, simply add the pine nuts into the sieve and hoover over the coals till slightly golden and charred, set aside and chop the parsely, mint, basil add lemon zest, capers and olive oil. brush the peppers with olive oil place directly over the coals keep flipping and rotating the peppers, the aim is ti get a even char all over but not let the peppers burn, over time the peppers will soften and being to gently caramlise. Once the are very soft and evenly charred place onto a tray season with salt, pepper, olive oil, splash of sherry vinegar or any vinegar you like (apple cider is great or something sweeter like balsamic) this is the time it get creative and just experiment, so we have the charred peppers, the pine nut salsa verde ready, all thats left is to put the burrata on the plate i like to open it up and add the peppers around it with more dressing over! @Elijah! Filming #redpeppers #burrata #japanesebbq #cookingwithfire #grill
Welcome back to taste of Thailand 🇹🇭 Episode 3 - eating at 995 duck & Mama Tam 📍Ko Tao - both these lovely restaurants where in Ko Tao a very small but beautiful island in Thailand #tasteofthailand #tasteofseries #streetfoodthailand #thailandmarkets #chefinthailand
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mindfulcookingwithsr
Welcome back to taste of Thailand 🇹🇭 Episode 3 - eating at 995 duck & Mama Tam 📍Ko Tao - both these lovely restaurants where in Ko Tao a very small but beautiful island in Thailand #tasteofthailand #tasteofseries #streetfoodthailand #thailandmarkets #chefinthailand
You can’t go Cyprus and not have Şeftali kebab I made this with my Dede last year and it thought it would be great time to bring it back for taste if Cyprus I’ve written a recipe and will make a video about that soon! #şeftali #kebab #tasteofcyprus #seftalikebab #mangal
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mindfulcookingwithsr
You can’t go Cyprus and not have Şeftali kebab I made this with my Dede last year and it thought it would be great time to bring it back for taste if Cyprus I’ve written a recipe and will make a video about that soon! #şeftali #kebab #tasteofcyprus #seftalikebab #mangal
Recently discovered my Nene really likes this song so this video is for her but also our way of sharing a simple and humble recipe we make in Cyprus called Çiçek dolmas - stuffed courgette flower Love you Nene #çiçekdolması #dolma #cyprus #nature #courgetteflowers
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mindfulcookingwithsr
Recently discovered my Nene really likes this song so this video is for her but also our way of sharing a simple and humble recipe we make in Cyprus called Çiçek dolmas - stuffed courgette flower Love you Nene #çiçekdolması #dolma #cyprus #nature #courgetteflowers
The village of Cyprus, making a very simple salad using some veg from the garden Not so much a recipe but more of a combination of beautiful produce seasoned with great quality olive oil of herbs, pomegranate molasses It really brings great joy being able to pick and cook with things you grew yourself thanks to God for the abundance, and sometimes its really these simple moments that are most fulfilling and bring most joy Thank you Anne for building a lovely garden and helping me film haha she’s getting really good well done mate ❤️ #cyprusvillage #farmhouse #gardensalad #nature #Love
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mindfulcookingwithsr
The village of Cyprus, making a very simple salad using some veg from the garden Not so much a recipe but more of a combination of beautiful produce seasoned with great quality olive oil of herbs, pomegranate molasses It really brings great joy being able to pick and cook with things you grew yourself thanks to God for the abundance, and sometimes its really these simple moments that are most fulfilling and bring most joy Thank you Anne for building a lovely garden and helping me film haha she’s getting really good well done mate ❤️ #cyprusvillage #farmhouse #gardensalad #nature #Love
Cooking with mum in Cyprus! Welcome to Taste of Cyprus Enginar bezelya recipe: 400g garden peas 4 fresh articokes 2 onions 4 gloves garlic 2 tbps tomato paste 60ml olive oil Salt & pepper method: prep the articokes by removing the outer leaves, cut off the top and spoon out the inner fury bit, peel the stalk and cut into wedges, add straight into lemon water to stop oxidation. add the chopped onions into pan with olive oil, then the garlic until soft & sweet, add tomato paste & season salt and pepper, let the tomato paste cook down and release its oil, each step should be low and slow. then add the fresh peas and articokes, add enough veg stock to cover the veg and simmer for 30-40 mins, finish with fresh parsley & drizzle of olive oil #cyprusfood #articoke #freshpeas #tasteofcyprus #plantbased
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mindfulcookingwithsr
Cooking with mum in Cyprus! Welcome to Taste of Cyprus Enginar bezelya recipe: 400g garden peas 4 fresh articokes 2 onions 4 gloves garlic 2 tbps tomato paste 60ml olive oil Salt & pepper method: prep the articokes by removing the outer leaves, cut off the top and spoon out the inner fury bit, peel the stalk and cut into wedges, add straight into lemon water to stop oxidation. add the chopped onions into pan with olive oil, then the garlic until soft & sweet, add tomato paste & season salt and pepper, let the tomato paste cook down and release its oil, each step should be low and slow. then add the fresh peas and articokes, add enough veg stock to cover the veg and simmer for 30-40 mins, finish with fresh parsley & drizzle of olive oil #cyprusfood #articoke #freshpeas #tasteofcyprus #plantbased
This is how I make a creamy, thick Hummus! It’s a beautiful dip full of fibre and many other great benefits A classic mezze from the Mediterranean 🫶🏽 Hummus recipe: 200g dried chickpeas 2 lemons 4 cloves of garlic 30-60g chickpea water ice 100g tahini 80g olive oil 10g salt method: place the chickpeas in a pan and cover with water add 10g of salt to the water and let the chickpeas soak in the salted water overnight (12 hours) once the chickpeas have been fully hydrated, bring the chickpeas to a boil - add more water if needed. after 2 hours of boiling the chickpeas should be super soft. pour some of the remaining chickpea water into a container and let it freeze (this is gonna replace ice water) in a blender zest the skins of both lemons and juice all the juice, add the cloves of garlic and blend until smooth (this creates a mire mellow garlic taste, also brings out the aroma from the lemon) next add the warm chickpeas into the blender with the garlic and lemon and blend on high - at this stage the chickpeas should be thick and ready to be slightly loosened by the chickpea ice, add the chickpea ice bit by bit, then while the blender is still going pour in the tahini & olive oil this will begin to thicken the hummus again and also emulsify the dip. the blender should be blending smoothly and the hummus should be thick & smooth. cooking is all about adjusting and taste so think about if the hummus needs more salt or lemon or tahini Sir @Elijah! filming #hummus #tasteofcyprus #mezze #chickpea #hummusrecipe
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mindfulcookingwithsr
This is how I make a creamy, thick Hummus! It’s a beautiful dip full of fibre and many other great benefits A classic mezze from the Mediterranean 🫶🏽 Hummus recipe: 200g dried chickpeas 2 lemons 4 cloves of garlic 30-60g chickpea water ice 100g tahini 80g olive oil 10g salt method: place the chickpeas in a pan and cover with water add 10g of salt to the water and let the chickpeas soak in the salted water overnight (12 hours) once the chickpeas have been fully hydrated, bring the chickpeas to a boil - add more water if needed. after 2 hours of boiling the chickpeas should be super soft. pour some of the remaining chickpea water into a container and let it freeze (this is gonna replace ice water) in a blender zest the skins of both lemons and juice all the juice, add the cloves of garlic and blend until smooth (this creates a mire mellow garlic taste, also brings out the aroma from the lemon) next add the warm chickpeas into the blender with the garlic and lemon and blend on high - at this stage the chickpeas should be thick and ready to be slightly loosened by the chickpea ice, add the chickpea ice bit by bit, then while the blender is still going pour in the tahini & olive oil this will begin to thicken the hummus again and also emulsify the dip. the blender should be blending smoothly and the hummus should be thick & smooth. cooking is all about adjusting and taste so think about if the hummus needs more salt or lemon or tahini Sir @Elijah! filming #hummus #tasteofcyprus #mezze #chickpea #hummusrecipe
Welcome back to taste of Cyprus! Molehiya edition 🌿 Molehiya recipe: 200g washed molehiya leaves 2 onions 5 gloves garlic 2 tbsp tomato paste 1 tbsp pepper paste salt & pepper to taste method: wash and soal the molehiya leaves, add the diced onions and then garlic, once soften and slightly carmelised add the tomato & pepper paste, then 800ml of tomato sauce, add molehiya leaves and then veg or chicken stock to cover, simmer for 1 hour Chicken stock recipe: carcase, 2 wings & neck 2 onions 1 garlic 2 carrot 1 celery 1 bay leaf any herbs stalks peppercorns wild thyme or oregano method: Sear chicken wings & bones in pan with bit of olive to golden, remove and add the veg to golden also, add the chicken back and deglaze with water add any herbs and simmer for 1 hour #tasteofcyprus #molehiya #villagefood #cyprusfood
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mindfulcookingwithsr
Welcome back to taste of Cyprus! Molehiya edition 🌿 Molehiya recipe: 200g washed molehiya leaves 2 onions 5 gloves garlic 2 tbsp tomato paste 1 tbsp pepper paste salt & pepper to taste method: wash and soal the molehiya leaves, add the diced onions and then garlic, once soften and slightly carmelised add the tomato & pepper paste, then 800ml of tomato sauce, add molehiya leaves and then veg or chicken stock to cover, simmer for 1 hour Chicken stock recipe: carcase, 2 wings & neck 2 onions 1 garlic 2 carrot 1 celery 1 bay leaf any herbs stalks peppercorns wild thyme or oregano method: Sear chicken wings & bones in pan with bit of olive to golden, remove and add the veg to golden also, add the chicken back and deglaze with water add any herbs and simmer for 1 hour #tasteofcyprus #molehiya #villagefood #cyprusfood
Only a few tables left now! Thank you to everyone who has booked already really excited to see you all and do the best cooking I can 🫶🏽 If you want to book a table simply head over to the link in my bio and book for the 2nd July (at anytime just to secure booking) but make sure to arrive at 7pm as the event starts then! Also if there are any dietary restrictions please make that clear when you book! Thank you 🙏🏽 Filmed by my brother @Elijah! #grilledsquid #grilledlamb #lambskewers #londonpopup
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mindfulcookingwithsr
Only a few tables left now! Thank you to everyone who has booked already really excited to see you all and do the best cooking I can 🫶🏽 If you want to book a table simply head over to the link in my bio and book for the 2nd July (at anytime just to secure booking) but make sure to arrive at 7pm as the event starts then! Also if there are any dietary restrictions please make that clear when you book! Thank you 🙏🏽 Filmed by my brother @Elijah! #grilledsquid #grilledlamb #lambskewers #londonpopup
1. Leave sooner! 🚪 I mean don’t hesitate to work in new kitchens, meet new people and learn new techniques! This is so important when trying to be a better chef 2. Take videos of your progress 📸 I really enjoy being present and just cooking, however it’s also important to take videos to look back on or even to create content with! I wish I had more pics of what I cooked 3. Do more stages or internships 📚 If you seriously want to learn from many different restaurants, stages or internships are great! You get to learn so much and it’s fun! Meet new chefs and expand your creativity 4. Creating content sooner 🎞️ I think as chefs we are very creative people and we really like to express! So creating content is a great way to share your message/ creativity through your cooking 5. culinary school 🔪 Probably my most asked question by young chefs! And honestly I probably wouldn’t have spent the extra year just wasn’t necessary #chef #wisdomwednesday #5lessons #growth #cooking Episode 2 wisdom Wednesday! Which one do you agree with most?
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mindfulcookingwithsr
1. Leave sooner! 🚪 I mean don’t hesitate to work in new kitchens, meet new people and learn new techniques! This is so important when trying to be a better chef 2. Take videos of your progress 📸 I really enjoy being present and just cooking, however it’s also important to take videos to look back on or even to create content with! I wish I had more pics of what I cooked 3. Do more stages or internships 📚 If you seriously want to learn from many different restaurants, stages or internships are great! You get to learn so much and it’s fun! Meet new chefs and expand your creativity 4. Creating content sooner 🎞️ I think as chefs we are very creative people and we really like to express! So creating content is a great way to share your message/ creativity through your cooking 5. culinary school 🔪 Probably my most asked question by young chefs! And honestly I probably wouldn’t have spent the extra year just wasn’t necessary #chef #wisdomwednesday #5lessons #growth #cooking Episode 2 wisdom Wednesday! Which one do you agree with most?
The ultimate steak sandwich #steaksandwhich #cheese #cheesesteak #sourdoughbread
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mindfulcookingwithsr
The ultimate steak sandwich #steaksandwhich #cheese #cheesesteak #sourdoughbread
Cooking dolma with my mum! This is taste of Cyprus Today we are cooking Dolma - vine leaves stuffed with spiced rice Recipe: 50 vine leafs For the filling 250g rice - short grain 5g fresh mint 10g parsely 20g tomato paste 200g grated tomatoes 10g pomegranate molasses 2 onions 100ml olive oil salt & pepper method: first wash the rice well, once the water is clear allow the rice to soak for 20-30 mins, then prepare the vine leafs by triming the stalk. finely chop the onion herbs mix everything together season well & add around 20g stuffing to vine leaf, first wrap the back of the vine leaf, then the side and then roll the rest like a cigar. place vine leafs on a seasoned pan or tray with olive oil and tomato paste to give more flavour, then cover the dolma with veg/ chicken stock, cook for 30-40 mins in 180 oven or low stove heat. Thanks Anne #tasteofcyprus #dolma #cyprus #vineleaf
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mindfulcookingwithsr
Cooking dolma with my mum! This is taste of Cyprus Today we are cooking Dolma - vine leaves stuffed with spiced rice Recipe: 50 vine leafs For the filling 250g rice - short grain 5g fresh mint 10g parsely 20g tomato paste 200g grated tomatoes 10g pomegranate molasses 2 onions 100ml olive oil salt & pepper method: first wash the rice well, once the water is clear allow the rice to soak for 20-30 mins, then prepare the vine leafs by triming the stalk. finely chop the onion herbs mix everything together season well & add around 20g stuffing to vine leaf, first wrap the back of the vine leaf, then the side and then roll the rest like a cigar. place vine leafs on a seasoned pan or tray with olive oil and tomato paste to give more flavour, then cover the dolma with veg/ chicken stock, cook for 30-40 mins in 180 oven or low stove heat. Thanks Anne #tasteofcyprus #dolma #cyprus #vineleaf
Which one you picking full English or Turkish breakfast with plantain👇🏽 #fullenglish #turkishbreakfast #plantain #cookinginnature #wildcamping
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mindfulcookingwithsr
Which one you picking full English or Turkish breakfast with plantain👇🏽 #fullenglish #turkishbreakfast #plantain #cookinginnature #wildcamping
I don’t usually do recipes, but we making a change so! Let’s start with a banger @RONNY’S OG 🔥 One of my favourite grilled Turkish dishes Altı ezmeli Translates to “bottom mashed” a combination of grilled onions, aubergine, peppers all chopped to make a beautiful bed for the grilled meat! We decided to give some love to the offal cuts 💪🏽 Charred veg: 1 aubergine Few red peppers 1/2 green peppers 2 white onions 3 tomatoes Method: Add all veg directly on coals or in a hot oven 200° until charred but not burnt! Onions will take longer so put them in first 😎 once everything is charred chop roughly and season with olive oil, salt, smoked paprika, oregano and confit garlic Grilled skewers: 1 ox heart 200g lamb liver 100g lamb fat Method: Dice the selection of meats into 2cm cubes and skewer in any pattern you like! Also this is a dish to be inspired from so please mix it up! You might want a veg mushroom skewer or just lamb it’s up to you 🙏🏽 and even add a twist to the charred veg with your favourite veggies & herbs #altıezmelikebap #altıezmeli #kebab #konrogrill #nature One of my favourite videos so far & recipe!
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mindfulcookingwithsr
I don’t usually do recipes, but we making a change so! Let’s start with a banger @RONNY’S OG 🔥 One of my favourite grilled Turkish dishes Altı ezmeli Translates to “bottom mashed” a combination of grilled onions, aubergine, peppers all chopped to make a beautiful bed for the grilled meat! We decided to give some love to the offal cuts 💪🏽 Charred veg: 1 aubergine Few red peppers 1/2 green peppers 2 white onions 3 tomatoes Method: Add all veg directly on coals or in a hot oven 200° until charred but not burnt! Onions will take longer so put them in first 😎 once everything is charred chop roughly and season with olive oil, salt, smoked paprika, oregano and confit garlic Grilled skewers: 1 ox heart 200g lamb liver 100g lamb fat Method: Dice the selection of meats into 2cm cubes and skewer in any pattern you like! Also this is a dish to be inspired from so please mix it up! You might want a veg mushroom skewer or just lamb it’s up to you 🙏🏽 and even add a twist to the charred veg with your favourite veggies & herbs #altıezmelikebap #altıezmeli #kebab #konrogrill #nature One of my favourite videos so far & recipe!
Turkish inspired lamb liver skewers with @kaianslife @Elijah! Marinade Recipe: 1 Tablespoon yogurt 1 teaspoon harissa paste Nice pinch of oregano & Pul Biber Also very nice pinch of salt Very very nice drizzle of @GOOD PHATS olive oil And juice of 1 lemon (use the zest for the salad) Cherry tomato salad: Handful of cherries Your favourite tomatoes Parsley & mint Spring red onion I just dressed with with more olive oil, lemon juice + zest, more harissa but you can get creative and put whatever you like 🫶🏽 #lambliver #skewers #mangal #kebab #cookingonfire
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mindfulcookingwithsr
Turkish inspired lamb liver skewers with @kaianslife @Elijah! Marinade Recipe: 1 Tablespoon yogurt 1 teaspoon harissa paste Nice pinch of oregano & Pul Biber Also very nice pinch of salt Very very nice drizzle of @GOOD PHATS olive oil And juice of 1 lemon (use the zest for the salad) Cherry tomato salad: Handful of cherries Your favourite tomatoes Parsley & mint Spring red onion I just dressed with with more olive oil, lemon juice + zest, more harissa but you can get creative and put whatever you like 🫶🏽 #lambliver #skewers #mangal #kebab #cookingonfire
Is this the type of experience you would do? Can’t wait for 2026! @NomaProjects @noma #copenhagen #nomaprojects #noma #tastebudsmember #copenhagenexplore
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mindfulcookingwithsr
Is this the type of experience you would do? Can’t wait for 2026! @NomaProjects @noma #copenhagen #nomaprojects #noma #tastebudsmember #copenhagenexplore
Very excited to announce our next pop-up mangal II 14th of April we go live! Tickets will be released in a few days to book a table Menu & extra information coming very soon! @Elijah! Filming 😎 #mangal2 #şeftali #kebab
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mindfulcookingwithsr
Very excited to announce our next pop-up mangal II 14th of April we go live! Tickets will be released in a few days to book a table Menu & extra information coming very soon! @Elijah! Filming 😎 #mangal2 #şeftali #kebab
Welcome back to Taste of Cyprus! Today with my mum we are making beetroot and potato salad recipe: 5 beetroots 10 baby potatoes Handful of parsely & mint Touch of vinegar (I used apple cider) 20ml olive oil sweet white onion sumac & pul biber Walnuts to garnish Tahini yogurt recipe: 4 tbps yogurt 1 tbsp tahini 1 lemon zest & juice method: Add beetroot and potatoes to seasons water and boil until soft, while that’s boiling make tahini yogurt, mix all ingredients for it together. Once beets and potatoes are cooked put into a bowl add chopped herbs season with olive oil and vinegar, add them on the yogurt and garnish with fine rings of onion. Sweet and fresh onion! #tasteofcyprus #beetrootpotatosalad #potatosalad #cyprusfood #tahiniyogurt
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mindfulcookingwithsr
Welcome back to Taste of Cyprus! Today with my mum we are making beetroot and potato salad recipe: 5 beetroots 10 baby potatoes Handful of parsely & mint Touch of vinegar (I used apple cider) 20ml olive oil sweet white onion sumac & pul biber Walnuts to garnish Tahini yogurt recipe: 4 tbps yogurt 1 tbsp tahini 1 lemon zest & juice method: Add beetroot and potatoes to seasons water and boil until soft, while that’s boiling make tahini yogurt, mix all ingredients for it together. Once beets and potatoes are cooked put into a bowl add chopped herbs season with olive oil and vinegar, add them on the yogurt and garnish with fine rings of onion. Sweet and fresh onion! #tasteofcyprus #beetrootpotatosalad #potatosalad #cyprusfood #tahiniyogurt
This is my favourite way to cook pumpkin! Here a recipe with a few mindful tips 💪🏽 Delica pumpkin - polenta & pumpkin seed pesto: 1 x pumpkin cut into wedges, seared in a preheated stainless steel pan with olive oil and then 30g of butter, add garlic chilli and rosemary to pan, and baste After nice caramelised colour, season with salt & pepper then, put into the oven at 180° for 15 mins Mindful tip: save & freeze the seeds/core of the pumpkin for veg stock great for future soup Tip: pre heat stainless steel pan to avoid sticking, also no harmful toxic chemicals on stainless steel compared to nonstick Teflon pans (Teflon no good) For polenta: 50g polenta 250g whole milk (can use any substitute milk) Pinch salt 20g butter 20g Parmesan to finish Tip: gradually add the milk, keeps stirring and allow polenta to fully hydrate and cook! After 10-15 mins of cooking add the butter & Parmesan For pumpkin seed pesto: 40g pumpkin seeds 20g Parmesan 2-4 cloves confit garlic Handful of basil & parsley Cracked black pepper 80ml olive oil (use olive oil from the confit garlic) Tip: toast pumpkin seeds for extra depth of flavour, you can make a bigger batch and keep some in the freezer for a rainy day #delicapumpkin #pumpkin #polenta #seasonalveg #pumpkinseeds @elijah.m4k
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mindfulcookingwithsr
This is my favourite way to cook pumpkin! Here a recipe with a few mindful tips 💪🏽 Delica pumpkin - polenta & pumpkin seed pesto: 1 x pumpkin cut into wedges, seared in a preheated stainless steel pan with olive oil and then 30g of butter, add garlic chilli and rosemary to pan, and baste After nice caramelised colour, season with salt & pepper then, put into the oven at 180° for 15 mins Mindful tip: save & freeze the seeds/core of the pumpkin for veg stock great for future soup Tip: pre heat stainless steel pan to avoid sticking, also no harmful toxic chemicals on stainless steel compared to nonstick Teflon pans (Teflon no good) For polenta: 50g polenta 250g whole milk (can use any substitute milk) Pinch salt 20g butter 20g Parmesan to finish Tip: gradually add the milk, keeps stirring and allow polenta to fully hydrate and cook! After 10-15 mins of cooking add the butter & Parmesan For pumpkin seed pesto: 40g pumpkin seeds 20g Parmesan 2-4 cloves confit garlic Handful of basil & parsley Cracked black pepper 80ml olive oil (use olive oil from the confit garlic) Tip: toast pumpkin seeds for extra depth of flavour, you can make a bigger batch and keep some in the freezer for a rainy day #delicapumpkin #pumpkin #polenta #seasonalveg #pumpkinseeds @elijah.m4k
Not sure what I enjoyed more, this Steak au Poivre or @Fable Steak Knives Recipe for 2 people: 1 shallot Whole bulb garlic from the basting of the steak 15g toasted and crushed peppercorns (I used black and pink) 300ml beef jus 150ml cream 1 tsp Dijon mustard Squeeze of lemon juice (plus zest if you like) Resting juice from steak Finally at the very last moment, chives Really loves using these steak knives by @Fable I would definitely recommend check them out 🫶🏽 #fablehome #steakknives #steakaupoivre #chateabriand
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mindfulcookingwithsr
Not sure what I enjoyed more, this Steak au Poivre or @Fable Steak Knives Recipe for 2 people: 1 shallot Whole bulb garlic from the basting of the steak 15g toasted and crushed peppercorns (I used black and pink) 300ml beef jus 150ml cream 1 tsp Dijon mustard Squeeze of lemon juice (plus zest if you like) Resting juice from steak Finally at the very last moment, chives Really loves using these steak knives by @Fable I would definitely recommend check them out 🫶🏽 #fablehome #steakknives #steakaupoivre #chateabriand

mindfulcookingwithsr (@mindfulcookingwithsr) TikTok Stats & Analytics

mindfulcookingwithsr (@mindfulcookingwithsr) has 6.69K TikTok followers with a 5.91% engagement rate over the past 12 months. Across 42.0 videos, mindfulcookingwithsr received 31.8K total likes and 552K views, averaging 758 likes per video. This page tracks mindfulcookingwithsr's performance metrics, top content, and engagement trends — updated daily. To benchmark @mindfulcookingwithsr against other accounts, use Socialpruf's TikTok competitor analysis tool.

mindfulcookingwithsr (@mindfulcookingwithsr) TikTok Analytics FAQ

How many TikTok followers does mindfulcookingwithsr have?+
mindfulcookingwithsr (@mindfulcookingwithsr) has 6.69K TikTok followers as of October 2026.
What is mindfulcookingwithsr's TikTok engagement rate?+
mindfulcookingwithsr's TikTok engagement rate is 5.91% over the last 12 months, based on 42.0 videos.
How many likes does mindfulcookingwithsr get on TikTok?+
mindfulcookingwithsr received 31.8K total likes across 42.0 videos in the last 12 months, averaging 758 likes per video.
How many TikTok views does mindfulcookingwithsr get?+
mindfulcookingwithsr's TikTok content generated 552K total views over the last 12 months.
Can I compare mindfulcookingwithsr with other TikTok accounts?+
Yes. Add @mindfulcookingwithsr to a competitor set with Socialpruf's TikTok 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.