Servings:
pieces

Cheesy Puff Pastry Twists

The appetizer that everyone asks for. They’re quick, easy, and everyone loves these sweet and cheesy twists. These are just as great for holidays as they will be for the upcoming big gameday.
Prep Time:
20 min
Cook Time:
40 min
Total Time:
60 min
Ingredients (Servings: pieces)
Brown Sugar
g
Fresh Rosemary
tbsp
Puff Pastry
sheets
Egg
Ice Water
tbsp
Cheddar Cheese
g
Cayenne Pepper
tbsp
Olive Oil
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat oven to 180 ºC and line 2 baking sheets with parchment paper. Lightly rub each sheet with olive oil.
  2. Wash the rosemary, shake dry, pluck the leaves from the stems and roughly chop them. In a shallow bowl, combine the brown sugar, rosemary, and a pinch of salt and pepper.
  3. In a small bowl, whisk the egg with the ice water. Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about half of cheese over each sheet, then sprinkle with cayenne.
  4. Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (2 cm) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It's ok if some of the cheese falls out.
  5. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.
  6. Bake 40-50 minutes, rotating the pans halfway through. Serve warm or at room temperature.
More recipes on: www.beastfeast.eu
Servings:
pieces

Caesar Salad Burrata Pizza

Fluffy pizza dough topped with our all time favourite salad. Can’t get better! Every last bite of this pizza is delicious and will leave you wanting more. The salad on top makes this pizza a real deal “health-food” kind of pizza.
Prep Time:
20 min
Cook Time:
20 min
120 min:
Total Time:
180 min
Ingredients (Servings: pieces)
Dough
Fresh Yeast
g
Honey
tbsp
Tepid Water
ml
All-Purpose Flour
g
Sea Salt
g
Olive Oil
ml
Topping
Olive Oil
ml
Dried Basil
tbsp
Dried Oregano
tsp
Sweet Smoked Paprika Powder
tsp
Red Pepper Flakes
tsp
Dried Tomato Pesto
tsp
Garlic Clove
Mozzarella Cheese
g
Buffalo Mozzarella
Salad
Romain Lettuce
g
Kale
g
Garlic Clove
Lemon Juice
tbsp
Olive Oil
tbsp
Tahini Paste
tbsp
Anchovy Fillets
Greek Yoghurt
g
Whole Grain Dijon Mustard
tbsp
Parmesan Cheese
g
Ice Water
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. In the meantime, prepare the topping. Peel the garlic cloves and grate. In a bowl, mix the olive oil, basil, oregano, paprika, pepper flakes, dried tomatoes, garlic, and a pinch of salt and pepper.
  6. For the salad dressing, peel the garlic clove. In a blender, combine the olive oil, lemon juice, garlic clove, anchovy filets, tahini, yoghurt, mustard, parmesan, ice water and a pinch each of salt and pepper. Blend until smooth. Taste and adjust the salt and pepper. If it’s too thick, add more ice water.
  7. Wash the salad, spin dry and roughly chop them. In a salad bowl, toss the kale, romaine, and dressing.
  8. Preheat the oven to 230 ºC and place the pizza stone inside. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and Spread on the herb oil mix, then top with mozzarella.
  9. Bake in the preheated oven for 10 minutes, pull the pizza out, add the burrata and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional parmesan.
More recipes on: www.beastfeast.eu
Servings:
pieces

Moroccan Tabbouleh Chicken

Herby and zesty tabbouleh salad with spiced juicy chicken skewers, amazing recipe which can be made for nice dinner and leftovers packed for a quick lunch on a next day.
Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
Ingredients (Servings: pieces)
Chicken Skewers
Boneless Chicken Breast
g
Olive Oil
tbsp
Kosher Salt
tsp
Caster Sugar
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Ground Coriander
tsp
Ground Ginger
tsp
Ground Turmeric
tsp
Ground Cinnamon
tsp
Cayenne Pepper
tsp
Tabbouleh
Bulgur
g
Fresh Parsley
g
Fresh Mint
g
Plum Tomatoes
Cucumber
Spring Onion
Bell Pepper
Olive Oil
tbsp
Lemon Juice
tbsp
Lemon Zest
tsp
Honey
tbsp
Ground Cumin
tsp
Chili Flakes
tsp
Preparing In The Kitchen
  1. Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine 4 tablespoons olive oil, the chicken, salt, sugar, paprika, cumin, ground coriander, ginger, turmeric, cinnamon, and pepper. Toss well to combine, cover with cling film and chill in the fridge for ca. 15-20 minutes.
  2. Remove chicken from the marinade and thread on wooden skewers.
  3. Place the grilling pan over medium heat, drizzle with remaining olive oil and once warm, place the chicken skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
  4. In the meantime, boil the bulgur according to the package instructions. Wash the parsley and mint, shake dry and finely chop the leaves. Wash the tomatoes, remove the stalk, and finely dice them. Wash the bell peppers, pat dry and finely dice as well. Wash the cucumber, pat dry, peel, halve lengthwise and scrape out the pulp with a spoon. Then cut into small cubes. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into cubes. Wash the spring onions and cut in rings.
  5. In a small bowl, whisk together the lemon zest, lemon juice, honey, olive oil, cumin, chili, salt, and pepper. In a big bowl, mix the salad with the dressing
  6. Serve the chicken skewers on a bed on tabouleh salad.
More recipes on: www.beastfeast.eu
Servings:
pieces

Ombrè Citrus Mascarpone Tart

Not only is this tart bursting with vibrant colors, but it’s beyond delicious, so easy, and extra pretty.
Prep Time:
15 min
Cook Time:
20 min
Total Time:
35 min
Ingredients (Servings: pieces)
Puff Pastry
Egg
Ice Water
tbsp
Brown Sugar
tbsp
Mascarpone
g
Ricotta Cheese
g
Lemon Zest
tsp
Lemon Juice
tbsp
Vanilla Extract
tsp
Honey
tbsp
Oranges
Fresh Thyme
tsp
Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. On a lightly floured surface, roll the puff pastry out into a rectangle about 0,5 cm thick.and transfer onto the baking sheet. Using a sharp knife, score a 2 cm border around the edge.
  3. In a small bowl, whisk the egg with ice water. Brush the pastry with the egg wash and sprinkle the sugar around the edges.
  4. Transfer to the oven and bake for 10-15 minutes or until golden brown. Let cool, before assembling.
  5. In the meantime, peel the oranges. Completely remove the white skin. Then cut into thin slices. Wash the thyme, shake dry and pluck the leaves from the stems.
  6. Using an electric mixer, whip the mascarpone, ricotta, and lemon juice together until smooth and soft peaks form. Add the vanilla, honey, and lemon zest. Whip to combined.
  7. Spread the whipped cream over the tart. Arrange the orange slices over the cream. Serve with additional honey and thyme, if desired.
More recipes on: www.beastfeast.eu
Servings:
pieces

Italian Pesto Burger

Burger with Italian roots. With this Italian-American burger you will awaken a sense of home in every Italian.
Prep Time:
15 min
Cook Time:
15 min
Total Time:
30 min
Ingredients (Servings: pieces)
Minced Beef
g
Shallots
Worcestershire Sauce
tsp
Dijon Mustard
tsp
Dried Oregano
tsp
Garlic Powder
tsp
Salt & Pepper to taste
Olive Oil
Brioche Burger Buns
Rucola
g
Tomato
Pesto Crème
Pine Nuts
tbsp
Garlic Clove
Fresh Basil
g
Olive Oil
tbsp
Cream Cheese
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. For the pesto cream, in a small pan, roast the pine nuts without oil. Allow to cool and chop into small pieces. Peel the garlic and chop coarsely. Wash the basil, shake dry and chop as well.
  2. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
  3. Peel and finely chop the shallots. In a medium bowl, mix all ingredients together. Shape the mixture into 4 patties and in each patty in the middle make a small dimple, to avoid shrinking.
  4. Place the grilling pan on the medium-high heat. Drizzle in olive oil and once oil is warmed up add patties, grill them for 4-5 minutes (depends on thickness and your preferences) and turning them around until colored on all sides.
  5. In the meantime, wash the tomato and cut into slices. Wash the rucola and shake dry. Grate the parmesan cheese.
  6. To serve, add the rucola and tomato on the bottom half. Spread with the pesto crème and top with the beef patty. Sprinkle with parmesan cheese and top with upper bun.
More recipes on: www.beastfeast.eu
Servings:
pieces

Potato Pistachio Pesto Galette

This savory galette comes together in no time at all, it’s so incredibly easy…and extra pretty. Top with honey and a pinch of flaky sea salt for a sweet, and salty touch. You can’t go wrong with this delicious galette.
Prep Time:
15 min
Cook Time:
25 min
Total Time:
40 min
Ingredients (Servings: pieces)
Pistachio Basil Pesto
Garlic Clove
Fresh Basil
g
Lemon Zest
tsp
Pistachios
g
Olive Oil
ml
Parmesan Cheese
g
Salt & Pepper to taste
Galette
Puff Pastry
Gruyère Cheese
g
Fontina Cheese
g
Yukon Gold Potatoes
Olive Oil
tbsp
Fresh Thyme
tbsp
Egg
Ice Water
tbsp
Honey
tbsp
Sea Salt
Salt & Pepper to taste
Preparing In The Kitchen
  1. Peel the garlic and wash the basil, shake dry and chop coarsely together with the garlic. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
  2. Preheat the oven to 200 ºC and line a baking sheet with parchment paper. Wash the potatoes, dry, and cut into fine thin slices.
  3. On a lightly floured surface, roll the pastry out into a rectangle and transfer to the prepared baking sheet. Prick the pastry with the tines of a fork.
  4. Spread the pastry dough with the basil pistachio pesto, leaving a 2 cm border around the edges of the dough. Top with the cheeses.
  5. Wash the thyme, shake dry and pluck the leaves from the stems. In a medium bowl, toss the potatoes with the olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 2 cm border. Fold the edges up and over the potatoes.
  6. In a small bowl, whisk the egg with the ice water and brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown.
  7. Remove the galette from the oven and top with sea salt and a drizzle of honey.
More recipes on: www.beastfeast.eu