@givingyum | Creator profile on Nutcake

What kind of content does Agnes Mocko make?

Agnes Mocko delights her Instagram audience with a mouthwatering blend of comfort food recipes and charming baking tutorials. She also offers practical advice for easy weeknight dinners and entertaining, alongside a heartwarming glimpse into her pregnancy journey. Agnes's visually appealing approach to food and relatable personal content make her a go-to for brands seeking authentic engagement.

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What I make my husband after being a brat all day 👸🏼💁🏼‍♀️

Melt-in-Your-Mouth Chuck Roast

Ingredients:
• 1 chuck roast
• Flour
• Salt & pepper
• Beef tallow
• 1 yellow onion, diced
• 2 large carrots, roughly chopped
• 4 stalks celery, roughly chopped
• 1/2 bottle red wine
• 1-2 cups of beef broth
• 1 whole head garlic, cut in half
• Fresh thyme
• Fresh rosemary
• 1/2 stick butter

Pat your chuck roast dry with paper towel. Mix flour, salt and pepper on a plate, then coat the roast on all sides.

Heat a Dutch oven or oven safe pot over medium high heat. Add a spoonful of beef tallow and sear the roast until a deep golden crust forms on all sides. Remove and set aside.

In the same pot, sauté 1 diced yellow onion for a few minutes. Add 2 large carrots and 4 stalks of celery, roughly chopped, and cook for another few minutes. Pour in about half a bottle of red wine and scrape up all the browned bits from the bottom of the pot.

Return the roast to the pot and add enough beef broth to come about halfway up the meat. Add 1 whole head of garlic, cut in half, along with a few sprigs of fresh thyme and rosemary.

Cover and cook at 325°F for 3-4 hours, or until the beef falls apart easily with a fork.

Remove the roast and strain the cooking liquid, keeping only the liquid. Add it to a saucepan with 1/2 stick of butter and simmer until reduced by about half. The result is a rich, silky gravy that is worth the extra step.

Shred the beef into large chunks, pour the gravy over top, and serve over mashed potatoes with fresh chives.

Tender beef, buttery mashed potatoes, and a red wine gravy that could solve most of my problems.

10/10. Marriage saved 😉

#chuckroast #potroast #comfortfood #easyrecipes #dinnerideas

Turns out the secret to an INSANELY flaky pie crust has been sitting in the baking aisle this whole time 👀🍅 #ad

This Heirloom Tomato & Burrata Summer Pie is layered with pesto, fresh heirloom tomatoes, basil, burrata, flaky salt & olive oil… all on top of the flakiest homemade crust made with Crisco All-Vegetable Shortening.

You can find Crisco at major retailers across Canada. #criscocanada

HEIRLOOM TOMATO & BURRATA SUMMER PIE

For the Crust:
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup Crisco All-Vegetable Shortening (cold)
• 6-8 tbsp ice water

For the Toppings:

• 1/3 cup pesto
• 2-3 heirloom tomatoes, sliced
• 1 ball burrata
• Fresh basil
• Olive oil
• Flaky salt
• Black pepper

Instructions:
• In a bowl combine flour and salt.
• Cut in cold Crisco shortening until crumbly with some larger pieces remaining.
• Slowly add ice water, mixing just until dough comes together.
• Form into a disk, wrap and chill for 30 mins.
• Roll dough into a circle and place onto a parchment-lined baking sheet.edges slightly for that rustic pie look.
• Chill another 10-15 mins while oven preheats.
• Brush lightly with olive oil or egg wash.
• Bake at 400°F for 25–35 mins until deeply golden and flaky.
• Let crust cool slightly.
• Spread pesto across the base.
• Top with heirloom tomatoes, burrata, fresh basil, olive oil, flaky salt & black pepper.

It’s definitely giving yum!

#criscocanada #summerrecipes #burrata heirloomtomatoes

Worth the effort.

And before anyone asks… yes, all the extra steps matter.

Listen for the crunch at the end 👀

Ingredients

For the Fries:
• 4 large russet potatoes, peeled and cut into thin fries
• Ice water (for soaking)
• Splash of vinegar
• Neutral oil for frying
• Salt to taste
• 1–2 tbsp truffle oil
• Freshly grated parmesan
• Chives finely chopped

For the Garlic Chive Aioli:
• ½ cup mayonnaise
• 1 clove garlic, finely grated
• Juice of ½ small lemon
• 1-2 tsp truffle oil
• Salt and pepper to taste

Instructions

1. Soak the cut fries in an ice bath for at least 30 minutes.
2. Bring a pot of water to a boil. Add vinegar then the fries and parboil for 5 minutes.
3. Drain and pat completely dry.
5. Heat oil to 350°F and fry until golden and crispy.
6. Transfer to paper towel and season with salt.
7. Toss with truffle oil, parmesan, and chives.

For the aioli, mix together the mayonnaise, garlic, lemon juice, truffle oil, salt, and pepper.

Serve immediately 🍟

#trufflefries #homemadefries #easyrecipes #foodreels #recipeideas

This Sausage Rigatoni Vodka Pasta is rich, creamy, packed with flavour, and finished with a ball of burrata because we’re not doing anything halfway around here.

Ingredients:

* 1 lb Italian sausage (casings removed)
* 1 tbsp olive oil
* 1 medium onion, finely diced
* 4 cloves garlic, minced
* 3-4 tbsp tomato paste
* 1/4 cup vodka
* 1 cup heavy cream
* 1 cup reserved pasta water
* 1/2- 1 cup freshly grated Parmesan cheese
* 1 lb rigatoni
* Freshly cracked black pepper
* Burrata
* Extra Parmesan for serving
* Olive oil
* Flaky salt

Instructions:

1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1 cup of pasta water before draining.
2. Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking it into crumbles. Remove and set aside.
3. In the same pan, sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the tomato paste and cook for 2-3 minutes until it deepens in colour.
5. Add the vodka and let it simmer for 1-2 minutes.
6. Pour in the heavy cream and stir until smooth.
7. Add the Parmesan cheese, a generous amount of cracked black pepper, and enough pasta water to create a silky sauce.
8. Return the sausage to the pan and stir to combine.
9. Add the cooked rigatoni and toss until every piece is coated in that creamy vodka sauce.
10. Transfer to a serving dish and finish with extra Parmesan, torn burrata, a drizzle of olive oil, and flaky salt.

It’s definitely giving yum.

Who is Agnes Mocko’s audience?

Agnes Mocko's audience is likely comprised of home cooks, particularly those seeking accessible recipes for everyday meals and comfort food, with a potential segment of expectant mothers. Their intent signals are strong, indicated by an Instagram engagement rate of 2.68%, which surpasses the platform benchmark of 1.5%. This suggests a highly receptive and engaged community, implying a high quality of interaction and a strong potential for conversion on Nutcake.

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