Servings:
pieces

Parmesan Baked Meatballs

Simple and yummy Meatball recipe for the whole Family 🙂
Prep Time:
30
Cook Time:
15
Total Time:
45
Ingredients (Servings: pieces)
Meatballs
Minced Beef
g
Bread Crumbs
tbsp
Yellow Onion
Garlic Clove
Handful Fresh Basil
Parmesan Cheese
tbsp
Salt & Pepper to taste
Olive Oil
Marinara Sauce
Tomato Sauce
g
Dried Oregano
tsp
Dried Rosemary
tsp
Dried Thyme
tsp
Sweet Smoked Paprika Powder
tsp
Topping
Parmesan Cheese
Handful Fresh Basil
Preparing In The Kitchen
  1. Peel and chop the onion and garlic
  2. Wash and pat dry basil then roughly chop.
  3. In a bowl, add the beef and all the remaining ingredients. Mix well and from the mixture with an ice-cream scoop form the balls.
  4. Place an ovenproof pan on the medium heat and drizzle in olive oil. Once sizzling add meatballs and cook for 3-4 minutes- until browned, while often turning them not to burn.
  5. Heat up the oven on 200ÂșC.
  6. In the meantime, prepare marinara sauce mixing in a bowl all the ingredients.
  7. Once meatballs are ready, pour over the sauce, gently mix with meatballs and remove from the heat.
  8. Sprinkle over more parmesan flakes and place it in the oven for 3-4 minutes, until cheese is melted.
  9. Take the meatballs from the oven, set aside to cool down and top with some fresh basil.
  10. Serve with cooked pasta or with nice brad slices to dip 🙂
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Servings:
pieces

Hot Honey Spiced Pretzels

These pretzels are soft and chewy with a seasoning that makes them extra special. And there is nothing better then a warm pretzel.
Prep Time:
30
Cook Time:
30
Total Time:
2
Ingredients (Servings: pieces)
Pretzels
Warm water
ml
Honey
tbsp
Active Dry Yeast
tsp
Beer
ml
Salted Butter
g
All-Purpose Flour
g
Baking Soda
g
Hot Honey Butter
Salted Butter
g
Honey
g
Cayenne Pepper
tsp
Sweet Smoked Paprika Powder
tsp
Seasoning
Dried Parsley
tbsp
Dried Oregano
tbsp
Dried Dill
tbsp
Garlic Powder
tsp
Sweet Smoked Paprika Powder
tsp
Onion Powder
tsp
Pretzel Salt
tsp
Sweet mustard dip
Greek Yoghurt
g
Sweet Mustard
tbsp
Preparing In The Kitchen
  1. To prepare the pretzels combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
  2. Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
  3. For the seasoning mix all the ingredients together in bowl.
  4. To make the hot honey, melt the butter and honey in the pan, adding cayenne pepper and smoked paprika. Mix it all together and remove from the heat.
  5. Preheat the oven to 200ÂșC. Line 2 baking sheets with parchment paper.
  6. Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal pieces. Roll each peace into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
  7. Bring a large pot of water to a boil adding baking soda to boiling water.
  8. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon.
  9. Place the pretzel on the baking sheet. Brush the pretzels with hot honey butter and sprinkle seasoning.
  10. Bake for 10 to 15 minutes or until pretzels are golden brown.
  11. Meanwhile, the dip mix both yoghurt and mustard together in a bowl, if desired you can drizzle some hot honey butter on top.
  12. Dip warm pretzels in creamy sweet mustard dip and enjoy 🙂
More recipes on: www.beastfeast.eu
Servings:
pieces

Broccolini Lemon Ricotta Tart

Puffy Tart topped with fresh lemon ricotta crunchy broccolini and crispy prosciutto. Simple, colourful and so yummy!
Prep Time:
15
Cook Time:
30
Total Time:
45
Ingredients (Servings: pieces)
Puff Pastry
Olive Oil
tbsp
Sesame Seeds
tbsp
Ricotta Cheese
g
Lemon Zest
tbsp
Goat Cheese
g
Prosciutto Ham
g
Lemon Juice
tbsp
Salt & Pepper to taste
Honey
Preparing In The Kitchen
  1. Preheat the oven to 180 C and line a baking sheet with parchment paper.
  2. Wash the broccoli and pat dry.
  3. Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet, then prick the pastry with the tines of a fork.
  4. Brush olive oil all over the dough, sprinkle with sesame seeds.
  5. Add the ricotta in a bowl, wash the lemon with hot water, dry and grate the peel with a grater. Halve the lemon and squeeze the juice. Add the lemon juice and lemon zest to the ricotta and season with salt and pepper.
  6. Spread the ricotta over the puff pastry. Arrange the broccoli in an even layer over the ricotta and drizzle lightly with olive oil. Cut or break the goat cheese in small pieces and sprinkle over the broccoli. Season with salt and pepper. Add the prosciutto on top.
  7. Bake for 25-30 minutes or until the pastry is golden and the prosciutto is crisp.
  8. Remove the tart from the oven and sprinkle more of sesame seeds and drizzle with honey.
More recipes on: www.beastfeast.eu
Servings:
pieces

Grilled Chicken Avo Melon Salsa Bowl

A perfect Summer recipe. Sweet melon, creamy avocado and salty feta salsa combined with smoky grilled chicken all drizzled with creamy spicy peanut dressing.
Prep Time:
30 min
Cook Time:
15 min
Total Time:
45 min
Ingredients (Servings: pieces)
Salsa
Melon
Avocado
Feta Cheese
g
Olive Oil
ml
Honey
tbsp
Lemon Juice
Mint
tbsp
White Aceto Balsamico
tbsp
Pinch of Salt
Chicken
Chicken Breast
g
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tsp
Dried Oregano
tsp
Olive Oil
ml
Dressing
Peanut Butter
g
Soy Sauce
ml
Sesame Oil
ml
Rice Vinegar
ml
Sriracha Sauce
tbsp
Honey
tbsp
Lime Juice
tbsp
To Finish
Bulgur
g
Baby Leaf Salad
handful
Black Sesame
to garnish
Preparing In The Kitchen
    Salsa
  1. To prepare the salsa, peel both avocado and melon and cut in small cubes together with feta, place all in a bowl. Wash the mint and pat dry, then chop. In a small bowl mix together, olive oil, honey, lemon juice, balsamic vinegar and salt, mix all together and pour over salsa, mix all well and let it sit while you prepare the rest.
  2. Chicken
  3. Place chicken breasts in the bowl and add all the remaining ingredients, mix it all well and let it marinate for few minutes before start grilling.
  4. Once you are ready for grilling, place the chicken on a hot grill and cook for about 10-12 minutes turning occasionally until cooked through. Once chicken is done transfer it on a cutting board and let it cool down slightly before cutting it.
  5. Dressing
  6. To prepare the dressing in small kitchen blender or in a bowl mix together all the ingredients.
  7. In the meantime, cook the grain of your choice as per package instructions.
  8. To assemble the salad first place the salad on the bottom of the bowl, than add cooked grain, place grilled chicken slices and top with avo melon salsa. Drizzle all well with creamy spicy peanut dressing and garnish with black sesame seeds.
More recipes on: www.beastfeast.eu
Servings:
pieces

Chipotle Chicken and Egg Breakfast Quesadilla

This Breakfast Quesadilla is the perfect brunch dish
. Or any day of the week. You can adapt these quesadillas to use whatever you have in your fridge. And the Best: They are perfect for storing in the freezer to have on hand for busy mornings.
Prep Time:
15 min
Cook Time:
10 min
Total Time:
25 min
Ingredients (Servings: pieces)
Chipotle Chicken
Boneless Chicken Breast
g
Yellow Onion
Olive Oil
tbsp
Chipotle Chili Powder
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Garlic Powder
tsp
Kosher Salt
tsp
Filling
Eggs
Kosher Salt
tsp
Butter
tbsp
Cheddar Cheese
g
Spring Onion
tbsp
Baby Spinach
g
Cherry Tomatoes
g
Fresh Herbs (Dill, Coriander, Parsley)
g
Olive Oil
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Rinse the chicken under cold water, pat dry and cut into bite size pieces. Peel and finely chop the onion. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and salt. Add 150ml water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
  2. Meanwhile, whisk together the eggs and a pinch of salt in a medium bowl. Wash the cherry tomatoes, pat dry and quarter them. Wash the herbs, shake dry and finely chop. In a medium bowl, mix the tomatoes with herbs and 2 tablespoons of olive oil.
  3. Melt the butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
  4. Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheese, eggs, chicken. If you like, add a handful of spinach, arugula on top. Then lay the remaining 2 tortillas on top.
  5. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.
  6. Serve topped with marinated cherry tomatoes and spring onions. Optionally serve them with sour cream.
More recipes on: www.beastfeast.eu
Servings:
pieces

Artichoke Sun-Dried Tomatoes Stuffed Pita

This is a simple but delicious recipe.
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients (Servings: pieces)
Marinated Artichokes
g
Sun Dried Tomatoes
g
Fontina Cheese
g
Provolone Cheese
g
Shredded Mozzarella Cheese
g
Garlic Clove
Fresh Herbs (Rosemary, Sage, Thyme) Handful
Pita Bread
Salted Butter
tbsp
Topping
Honey
Chili Flakes
Sea Salt
Preparing In The Kitchen
  1. Drain the artichokes and sun-dried tomatoes and roughly chop. Peel and squeeze the garlic.
  2. Cube fontina and provolone cheese.
  3. In a bowl, combine all the ingredients and pluck the leaves from herbs. Mix all together.
  4. Cut open one side of the pita, creating a small opening. Stuff the cheese mixture evenly between each pita.
  5. Butter the outside of each pita.
  6. Place a skillet over medium heat. Place the pita, one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. If desired serve topped with honey, chili flakes, and sea salt.
More recipes on: www.beastfeast.eu