Servings:
pieces

Mexican Sweet Potato Kumpir

These simple Mexican stuffed sweet potatoes are going to be one of your favourites. It’s deliciously soft on the inside and stuffed with a variety of flavorful toppings. This is an easy to make tasty and healthy dinner recipe option to add to your weekly dinner menu.
Prep Time:
15 min
Cook Time:
60 min
Total Time:
75 min
Ingredients (Servings: pieces)
Kumpir
Sweet Potatoes
Black Beans
g
Cherry Tomatoes
g
Corn
g
Purple Onion
Garlic Clove
Purple Cabbage
g
Lime Juice
tbsp
Olive Oil
tbsp
Chili Powder
tsp
Handful Fresh Coriander
Salt & Pepper to taste
Guacamole
Avocado
Lime Juice
tbsp
Garlic Powder
tsp
Olive Oil
tbsp
Salt & Pepper to taste
Sourcream
Skyr Yoghurt
g
White Wine Vinegar
tbsp
Lime Juice
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat the oven to 200 ºC. Wash the sweet potatoes, pierce with a knife all around and bake on a baking tray on a medium rail in the oven for about 60 minutes.
  2. For the filling, wash the cherry tomatoes and dice them small. Peel the onion and cut it into small pieces. Wash the coriander, dry and chop finely. Peel the red cabbage and cut finely. Drain the corn and mix everything together in a bowl.
  3. Add salt and lime juice and mix well. Put in the fridge and let it steep.
  4. Prepare the beans about 15 minutes before the sweet potatoes are ready. Drain the black beans and rinse them in the sieve.
  5. Heat some olive oil in a pan and press in a clove of garlic with a garlic press. Fry briefly, then add the beans. Heat the beans for about 3-5 minutes. Then season with salt and chili powder. Then place on a plate and let cool down.
  6. In the meantime, prepare the guacamole. Halve the avocados, remove the stones, and cut the pulp into cubes. Mash the avocados in a bowl with garlic powder, lime juice and olive oil. Season to taste with salt and pepper.
  7. For the sour cream, mix the yogurt, lime juice and vinegar. Season with salt and pepper
  8. As soon as the beans have cooled, mix with the corn tomato mixture. Season to taste with salt and pepper.
  9. Cut the sweet potatoes lengthways, fill with the corn bean filling and garnish with guacamole and sour cream.
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Servings:
pieces

Lemon Lentil Spinach Soup

This lentil spinach soup with lemon is a quick and easy one-pot vegan meal that is full of unexpected flavour.
Prep Time:
10 min
Cook Time:
15 min
Total Time:
25 min
Ingredients (Servings: pieces)
Celery Stick
Onion
Garlic Clove
Ground Turmeric
tsp
Olive Oil
tbsp
Green Lentils
g
Lemon Juice
tbsp
Lemon Zest
tsp
Baby Spinach
g
Veggie Stock
ml
Fresh Herbs (Parsley, Dill)
g
Coconut Yoghurt
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Peel and finely chop the onions. Peel and press the garlic clove. Wash the celery sticks, pat dry and cut them into small cubes.
  2. Heat the olive oil in a saucepan and sauté the onions, minced garlic and turmeric for a few minutes.
  3. Add celery and cook over medium heat for about 8-10 minutes. Season with salt and pepper.
  4. Wash the lentils, drain them and add them to the saucepan. Pour in the vegetable stock so that everything is covered. Let the soup simmer over medium heat for about 15 minutes.
  5. In the meantime, wash the baby spinach and wash the herbs, pat dry and chop finely.
  6. As soon as the lentils are almost ready, add lemon juice, lemon zest, spinach and chopped herbs and let it simmer for another 5 minutes.
  7. Remove the saucepan from the stove and puree the soup using a hand blender until the desired consistency is achieved.
  8. Serve lentil soup with yogurt.
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Servings:
pieces

Quinoa Turkish Eggs Breakfast

Quick and healthy breakfast idea. Super tasty quinoa Turkish eggs breakfast bowl with a yummy toasted sesame sauce.
Prep Time:
10 min
Cook Time:
10 min
Total Time:
20 min
Ingredients (Servings: pieces)
Greek Yoghurt
tbsp
Olive Oil
tbsp
White Aceto Balsamico
tbsp
Garlic Clove
Spring Onion
Baby Spinach
g
Eggs
Vinegar
tbsp
Avocado
Salt & Pepper to taste
Roasted Sesame Sauce
Sesame Oil
tbsp
Butter
tbsp
Red Pepper Flakes
tsp
Sweet Smoked Paprika Powder
tsp
Preparing In The Kitchen
  1. Put the quinoa in a colander and rinse with warm water. Drain well. Put in a saucepan and fill up with water. Bring to the boil and simmer for about 20 minutes, stirring occasionally. Drain the quinoa and drain well.
  2. Wash the herbs, shake dry and chop finely. Peel and mince the garlic cloves. Mix the Greek yogurt with the herbs, minced garlic, olive oil and balsamic vinegar and season with salt and pepper.
  3. For the poached eggs, bring 2 liters of water to the boil, add 2 teaspoons of salt and vinegar. Use a whisk to create a vortex in the water. Carefully crack the eggs and let them slide slowly into the water. Take the pot off the stove and let the eggs steep for about 4 minutes.
  4. For the topping sauce, in a small saucepan heat up the sesame oil with the butter and mix in the crushed red pepper flakes and paprika powder.
  5. Divide the quinoa among bowls and add a large spoon of the yogurt. Swirl in a teaspoon of the topping into the yogurt. Then add poached egg. Add the fresh spinach and avocado slices. Drizzle the sauce over the eggs. Garnish with fresh herbs, spring onions and sesame seeds.
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Servings:
pieces

Raspberry Lemon Rolls with Ricotta Cream

There’s nothing not to love about these raspberry swirl rolls, every bite is melt in your mouth delicious
Prep Time:
20 min
Cook Time:
25 min
Rising Time:
90 min
Total Time:
135 min
Ingredients (Servings: pieces)
All-Purpose Flour
g
Ground Cinnamon
tsp
Ground Cardamom
tsp
Salt
tsp
Instant Yeast
g
Milk
ml
Honey
tbsp
Eggs
Salted Butter
g
Lemon Zest
tbsp
Sugar
g
Salted Butter
g
Raspberries
g
Ricotta Cream
Ricotta Cheese
g
Icing Sugar
g
Vanilla Extract
tsp
Preparing In The Kitchen
  1. In the bowl of a stand mixer, combine the flour, cardamom, cinnamon, salt, and yeast.
  2. Melt 115 g of butter in a saucepan over low heat. Add milk and heat gently until mixture is lukewarm. Add the butter-milk mixture, honey, eggs and a tablespoon of lemon zest.
  3. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add flour 1 tablespoon at a time.
  4. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, until the dough has doubled in size.
  5. To make the lemon sugar filling, combine the sugar and 2 tablespoons of lemon zest in a bowl.
  6. Preheat the oven to 180 ºC and line a 23 x 33 cm baking dish with parchment paper.
  7. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about ca. 25 x 40 cm. Melt the remaining 90g of butter in a small saucepan and spread it evenly over the dough.
  8. Sprinkle 2/3 of the lemon sugar evenly over the butter and lightly push into the butter. Sprinkle over ca. 300g raspberries. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover and let rise 20-30 minutes.
  9. Bake the rolls for 20 to 25 minutes, or until golden brown.
  10. In the meantime, prepare the whipped ricotta cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine.
  11. In a small bowl, mix the remaining raspberries with the rest of the lemon sugar and toss to coat.
  12. Spread the cream over the warm rolls and sprinkle with the lemon sugar coated berries.
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Servings:
pieces

Pulled Salmon Spring Salad

Mediterranean Bowl with Salmon is hearty, healthy, delicious, and makes for the perfect prep-ahead meal. It’s a balanced bowl including a great source of quality protein, healthy fats, and fiber.
Prep Time:
30 min
Cook Time:
12 min
Total Time:
42 min
Ingredients (Servings: pieces)
Salmon
g
Olive Oil
tbsp
Mixed Green Salad
g
Cucumber
Cherry Tomatoes
g
Radish
Spring Onion
Herbal Joghurt
Skyr Yoghurt
g
Lemon Juice
tbsp
Fresh Dill
g
Olive Oil
tbsp
Salt & Pepper to taste
Lemon Vinaigrette
Lemon Juice
tbsp
Garlic Clove
Dijon Mustard
tsp
Maple Syrup
tsp
Olive Oil
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. To make the vinaigrette, peel and crush the garlic clove. in a small bowl, whisk together the lemon juice, crushed garlic, mustard, salt, pepper, and maple syrup. Slowly start adding olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, put all ingredients (including olive oil) in a small bottle and shake vigorously.
  2. For the herb yogurt, wash the dill, shake dry and finely chop the dill tips. Mix the yogurt with the lemon juice, fresh chopped dill, olive oil, salt and pepper.
  3. Rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the salmon fillets on the skin side for about 4 minutes. Turn the fish over and fry for another 4 minutes. Let cool on a plate for a few minutes.
  4. While salmon is frying, wash and chop the lettuce, half the cherry tomatoes and slice the cucumber, radishes, and spring onions. Mix all the veggies with the vinaigrette in a salad bowl.
  5. As soon as the salmon is ready, coarsely tear the salmon with 2 forks and spread on the salad. Garnish everything with the Skyr yogurt.
More recipes on: www.beastfeast.eu
Servings:
pieces

Crispy Chipotle Chicken Tacos

Crunchy on the outside...spicy and cheesy inside. Served with two addicting dips.
Prep Time:
20 min
Cook Time:
15 min
Total Time:
35 min
Ingredients (Servings: pieces)
Tacos
Minced Chicken
g
Olive Oil
tbsp
Onion
Chipotle Chili Pepper
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Red Pepper Flakes
tsp
Dried Oregano
tsp
Salt
tsp
Tomato Paste
tbsp
Coriander
g
Mini Tortilla Wraps
Cheddar Cheese
g
Cilantro Lime Ranch
Greek Yoghurt
tbsp
Buttermilk
tbsp
Coriander
g
Garlic Powder
tsp
Onion Powder
tsp
Lime Juice
tbsp
Salt & Pepper to taste
Avocado Mayo
Avocado
Olive Oil
ml
Dijon Mustard
tbsp
Lemon Juice
tbsp
Salt
tsp
Black Pepper
tsp
Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. To prepare the filling, peel and dice the onion and wash the coriander, shake dry and chop roughly.
  3. Preheat a large skillet with olive oil over high heat. Cook and brown the ground chicken and onions for about 5 minutes. Add the chipotle chili powder, smoked paprika, cumin, garlic powder, red pepper flakes, oregano, salt and tomato paste. Mix till everything is evenly coated and add 120 ml water.
  4. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, for about 10 minutes. Remove from the heat and add 3 tablespoon chopped coriander.
  5. To make the homemade hard shells, warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
  6. In the meantime, prepare the ranch and avocado dip.
  7. For the cilantro lime ranch dip, wash the coriander, shake dry and chop roughly.
  8. Combine all ingredients in a glass jar and shake or stir until creamy. For the avocado mayo, place all ingredients in a bowl and whip smooth with electric beaters or process smooth in a food processor.
  9. Serve the tacos topped with ranch dip, avocado mayo, red onion, and any other desired toppings.
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