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Servings:
pieces

Crispy Asparagus Curry Fries

Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients (Servings: pieces)
Fresh Green Asparagus
g
Egg
Parmesan Cheese
g
Panko Bread Crumbs
g
Curry Powder
tsp
Salt & Pepper to taste
Olive Oil
tbsp
Preparing In The Kitchen
  1. Preheat the oven to 220° C.
  2. Prepare a baking sheet with parchment paper and set aside.
  3. Wash and trim the ends from the asparagus, pat them dry.
  4. Fill a wide and deep pan or pot with about 500ml water and bring to a boil. Add asparagus to the boiling water and cook for 5 minutes.
  5. Drain and pat dry the asparagus.
  6. In the meantime, prepare the shallow bowl, crack the egg and gently beat it. In a separate bowl, combine panko, parmesan, curry, salt and pepper.
  7. Dip each asparagus into the egg, then roll into the breadcrumb mixture; press the panko crumbs mixture with your fingers to make it stick to the asparagus.
  8. Transfer asparagus to the baking sheet. Drizzle over olive oil.
  9. Place them in the oven and bake for 10 minutes, or until golden brown and crisp.
  10. Remove from oven and let stand couple minutes.
  11. Serve with ketchup and curry dip or any dip of your choice
More recipes on: www.beastfeast.eu
Servings:
pieces

Spinach Ricotta Pizza Rolls

Cheesy Spinach Ricotta Pizza Rolls...Not sure what we like more in this recipe, but realistically nothing beats warm melted cheese.
Prep Time:
10 min
Cook Time:
25 min
Total Time:
35 min
Ingredients (Servings: pieces)
Pizza Dough
sheet
Handful Baby Spinach
Ricotta Cheese
g
Mozzarella Cheese
g
Parmesan Cheese
g
Garlic Powder
tsp
Lemon Zest
tsp
Onion Powder
tsp
Egg
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a large baking tray lined with parchment paper.
  2. Wash the spinach, pat dry and roughly chop.
  3. In a large bowl, combine the spinach with mozzarella, ricotta, parmesan, garlic powder, onion powder, lemon zest, salt, and black pepper. Mix to combine. 
  4. Roll out the pizza sheet on the floured surface. Spread the spinach-cheese mixture on the pizza dough leaving a 2 cm boarder on top and bottom.
  5. Roll the filled dough as tightly as you can into a large log, gently pinching the edge together. Using a very sharp knife carefully cut the into 12-14 pieces.
  6. Place the rolls on it with some space between each as they will grow while baking. Make an egg wash by combining 1 egg with 1 tablespoon water and whisking with a fork. Brush the tops and sides of the rolls with the egg wash.
  7. Bake the rolls for 20 minutes until deeply golden brown and flaky.
More recipes on: www.beastfeast.eu
Servings:
pieces

Chicken Parmesan Soup

This chicken parm soup is creamy, yummy and extra cosy.
Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
Ingredients (Servings: pieces)
Olive Oil
tbsp
Butter
g
Yellow Onion
Carrots
Celery Stick
All-Purpose Flour
tbsp
Boneless Chicken Breast
g
Garlic Clove
Dried Oregano
tsp
Sweet Smoked Paprika Powder
tsp
Fresh Thyme
tbsp
Chili Flakes
pinch
Salt & Pepper to taste
Chicken Broth
ml
Sun Dried Tomatoes
g
Baby Spinach
g
Coconut Milk
ml
Parmesan Cheese
g
Pasta
g
Preparing In The Kitchen
  1. Peel and thinly chop the onion, garlic, carrots and celery. Place a large pot over medium heat,add olive oil and ones sizzling add onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
  2. Slice the chicken in cubes. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, paprika, thyme, and season with salt, and pepper. Toss to coat in spices. Add half broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
  3. Pull the chicken out and shred using 2 forks. Add back to the soup.
  4. Stir in the spinach, roughly chopped sun-dried tomatoes, coconut milk, parmesan, and pasta. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
  5. Serve the soup topped with parmesan.
More recipes on: www.beastfeast.eu
Servings:
pieces

Banana Zucchini Muffins

One bowl, quick to mix up and made from fridge friendly ingredients. These vegan muffins are insane!
Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
Ingredients (Servings: pieces)
Zucchinis
Banana
Coconut Oil
g
Maple Syrup
g
Vanilla Bean Extract
tbsp
All-Purpose Flour
g
Baking Soda
tsp
Ground Cinnamon
tsp
Kosher Salt
tsp
Apple Sauce
tbsp
Vegan Chocolate Drops
g
Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and grease a muffin tray.
  2. Wash and shred the zucchini, lay a clean towel on the counter, and spread the zucchini in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water.
  3. In a bowl, mash the bananas, add melted coconut oil, maple, apple sauce, and vanilla extract. Stir to combine. Add the grated zucchini and mix well.
  4. Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in the vegan chocolate chips.
  5. Divide the batter among muffin tray.
  6. Place in the oven and bake for 20-22 minutes.
More recipes on: www.beastfeast.eu
Servings:
pieces

Mushroom Lasagna

Cheesy, meatless but undoubtful one of the best lasagna you'll eat!
Prep Time:
30 min
Cook Time:
60 min
Total Time:
90 min
Ingredients (Servings: pieces)
Mixed Mushrooms
kg
Olive Oil
ml
Vegetable Broth
ml
Yellow Onion
Garlic Clove
Carrot
Tomato Sauce
g
Tomato Paste
g
Heavy Cream
g
Pecorino Romano
g
Parmesan Cheese
g
Fresh Basil
g
Fresh Parsley
g
Lasagna Pasta
g
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat the oven to 230 °C.
  2. Wash, pat dry and roughly chop the mushrooms.Put the mushrooms into a food processor, in few batches, and pulse each batch until finely chopped (or chop everything by hand).
  3. Transfer chopped mushrooms in a large bowl with 3 tablespoons of olive oil. Season with salt and pepper and gently toss them.
  4. Prepare the baking sheet with parchment paper and spread the mushrooms. Place in the oven and bake for 30 minutes near the top of the oven, stirring three times during baking to bake evenly. Set aside. Reduce the oven temperature to 200°C.
  5. Peel the garlic cloves, onion, and carrot. Place everything in the food processor and pulse until finely chopped. Wash and pat dry the herbs then roughly chop it.
  6. Place a large pan over medium heat and add 60 ml of oil. Once hot, add the onion mixture and fry stirring occasionally, until soft and golden.
  7. Add tomatoes and tomato paste to the pan and season with salt and pepper. Cook for about 5 minutes then add roasted mushrooms stir well.
  8. Pour in veggie stock, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
  9. In a medium bowl, combine both cheeses and the chopped herbs.
  10. To assemble the lasagna, first spread the sauce on the bottom of the ovenproof dish, then top with the cheese mixture, followed by a layer of lasagna sheets. Repeat these layers in that order, and finish with a final layer of sauce and cheese.
  11. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and place in the oven. Bake for 15 minutes. Remove the foil, increase the temperature to 220°C and bake for another 10 minutes. In the end turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp.
  12. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle with the remaining herbs.
More recipes on: www.beastfeast.eu
Servings:
pieces

Bourbon Vanilla Tiramisu Cake

Simple, quick and easy cake. Sweet vanilla base, soaked with sticky honey coffee syrup, and the most simple mascarpone frosting.
Prep Time:
20 min
Cook Time:
30 min
Total Time:
80 min
Ingredients (Servings: pieces)
Salted Butter
g
Granulated Sugar
g
Greek Yoghurt
g
Vanilla Bean Extract
tbsp
Eggs
All-Purpose Flour
g
Baking Powder
tsp
Kosher Salt
tsp
Dark Chocolate
g
Coffee Syrup
Espresso
ml
Honey
tbsp
Vanilla Bean Extract
tsp
Frosting
Mascarpone
g
Heavy Cream
g
Honey
tbsp
Vanilla Bean Extract
tsp
Cocoa Powder
Preparing In The Kitchen
  1. Preheat the oven to 175 ºC. Prepare and grease a 20-22cm round cake pan and line with parchment paper.
  2. Prepare the large bowl for mixing and add butter and sugar, mix until combined. Add the sour cream and vanilla extract, beating until smooth. Add in the eggs, and mix one at a time, until combined. Add dry ingredients. the flour, baking powder, and salt, mix until combined. Fold in the chocolate chunks and gently mix again.
  3. Pour the batter into the prepared pan. And place it in the oven. Bake for 28 to 30 minutes, until the center is just set.
  4. Let cool 5-10 minutes. Run a knife around the edge of the cake and flip it back over onto a serving plate – that bottom of the cake is now on top.
  5. In a small saucepan, combine the coffee, 1/2 teaspoon vanilla, and honey. Bring to a boil and cook for 1-2 minutes. Remove from the heat. Let cool slightly. Brush the top of the cake with coffee syrup, repeating until all syrup has been used. Set aside the cake to absorb the liquid for 30 minutes.
  6. To prepare the frosting, whip the mascarpone until smooth. Add the cream and whip until soft peaks form. Add the honey and vanilla. Whip once more until combined. Dollop the frosting on the cake and nicely spread over the top. In the end generously dust over cocoa powder.
More recipes on: www.beastfeast.eu