Servings:
pieces

Pearl Couscous Risotto

Get your greens! Pearl couscous risotto loaded with greens. Yummy, creamy and just nourishing.
Prep Time:
15 min
Cook Time:
30min
Total Time:
45 min
Ingredients (Servings: pieces)
Risotto
Salted Butter
tbsp
Yellow Onion
Garlic Clove
Pearl Couscous
g
White Wine
ml
Water
ml
Peas
g
Cannellini Beans
g
Parmesan Cheese
tbsp
Lemon Zest
tsp
Salt & Pepper to taste
Herb Pesto
Fresh Basil
g
Fresh Parsley
g
Garlic Clove
Olive Oil
tbsp
Parmesan Cheese
tbsp
Pine Nuts
tsp
Lemon Juice
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Peel the garlic cloves, onion and slice thinly.
  2. Place a skillet or pan over medium-high heat, melt 3 tablespoons of the butter. Add the onions and season with salt and pepper and cook for 3-5 minutes, until it begins to soften, stirring frequently. Add the garlic and cook until fragrant.
  3. Add the pearl couscous and cook, until it begins to slightly brown, stirring frequently. Add in the lemon zest, the white wine and let it boil for 2-3 minutes. Pour in the water and let it simmer for about 5 minutes, until the water is almost soaked. Add more water, if needed.
  4. Stir in the peas and cannellini beans and simmer until all the liquid has been absorbed.
  5. Remove the pan from the heat and add the grated parmesan and remaining butter to the pearl couscous risotto. Mix and season with salt and pepper.
  6. For the pesto, wash the herbs, pluck the leaves from the stems. peel the garlic clove. Place all the ingredients into small blender and blitz until smooth.
  7. Serve the risotto with a drizzle of fresh pesto.
More recipes on: www.beastfeast.eu
Servings:
pieces

Mexican Taco Pinsa

Chicken Taco Pinsa is all about comfort. Sweet and tangy bbq sauce, zesty lime tomato sweet corn salsa all drizzled with ranch sauce.
Prep Time:
30 min
Cook Time:
15 min
Total Time:
45 min
Ingredients (Servings: pieces)
Dough
All-Purpose Flour
g
Wholemeal Spelt Flour
g
Rice Flour
g
Chickpea Flour
g
Water
ml
Active Dry Yeast
g
Kosher Salt
tsp
Olive Oil
tsp
Topping
Minced Chicken
g
Olive Oil
tbsp
Yellow Onion
Cajun Seasoning
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Garlic Powder
tsp
Dried Oregano
tsp
Ketchup
g
Honey
g
Dijon Mustard
tsp
Chicken Broth
ml
Salt & Pepper to taste
Corn Tomato Salsa
Fresh Coriander
g
Cherry Tomatoes
g
Corn
g
Lime Juice
tbsp
Avocado
Ranch Sauce
Greek Yoghurt
g
Garlic Powder
tsp
Onion Powder
tsp
Cajun Seasoning
tsp
Sweet Smoked Paprika Powder
tsp
Lime Juice
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
    Pinsa
  1. To prepare the pinsa, mix the wheat, rice and chickpea flour with the dry yeast. Add the cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes, kneading it briefly every 10 minutes.
  2. Form the dough into a ball and wrap it in cling film or put it in an airtight container. Let rest in the fridge for at least 48 hours.
  3. Take the dough out of the fridge two hours before using and let it come to room temperature. Divide the dough into 2 equal pieces. Shape each into balls and roll out into oval flatbreads.
  4. Preheat the oven to 200 ºC and prepare the baking sheets with parchment paper. Place the flatbreads on the baking trays and bake for about 12–14 minutes.
  5. Topping
  6. Peel and thinly slice the onion.
  7. Place a large skillet or a pan over medium high heat, add olive oil. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the cajun, paprika, cumin, garlic powder, oregano, and season with salt and pepper. Add the ketchup, honey, dijon, and chicken broth. Stir to combine and bring everything to a simmer.
  8. Reduce the heat to medium and simmer for about 10-15 minutes, until the sauce has thickened.
  9. While the chicken is cooking, wash and drain the canned corn and quarter the cherry tomatoes. Wash, shake dry, pluck the leaves of coriander, and roughly chop. Place all the salsa ingredients in a bowl and gently mix. Peel and slice avocado.
  10. To make the ranch sauce, place all the ingredients in a bowl and whisk until smooth.
  11. Once all is done, spread the BBQ chicken over the baked pinsa, top with corn salsa, avocado slices and drizzle with ranch sauce. Garnish with fresh coriander.
More recipes on: www.beastfeast.eu
Servings:
pieces

Crispy Halloumi Rice Noodle Bowls

There is something in peanut noodles that gives you so much so needed comfort on these rainy days. And that extra crispy chewy halloumi bites are just so goooood.
Prep Time:
15 min
Cook Time:
15 min
Total Time:
30 min
Ingredients (Servings: pieces)
Rice Noodles
g
Peanut Butter
g
Soy Sauce
ml
Honey
tbsp
Red Curry Paste
g
Fresh Ginger
cm
Sesame Oil
tbsp
Halloumi Cheese
g
Garlic Clove
Bok Choy
g
Black Sesame
tbsp
Peanuts
tbsp
Lime Juice
tbsp
Fresh Thai Basil
g
Fresh Coriander
g
Preparing In The Kitchen
  1. Cook the noodles according to package instructions.
  2. To prepare the sauce, in a food processor, combine the peanut butter, soy sauce, honey, curry paste, ginger, and 80 ml of water. Pulse until combined and smooth. Pour the sauce over the warm noodles. Gently toss well, cover and set aside.
  3. Wash and chop the bok choi, peel and slice the garlic clove and cut the halloumi in cubes
  4. Heat sesame oil in a skillet over medium heat. Add the Halloumi bites and sear for about 5 minutes, until golden brown from all sides. Remove from the skillet, then add bok choi and garlic. Cook until the garlic crispy and the bok chop softened.
  5. Wash the herbs, shake dry and and pluck the leaves from the basil and coriander, roughly chop the herbs.
  6. In a medium bowl, toss the Halloumi with coriander, basil, crushed peanuts, and sesame seeds. Add the lime juice.
  7. Serve the noodles with grilled halloumi bites and garnish with fresh herbs sesame seeds.
More recipes on: www.beastfeast.eu
Servings:
pieces

Peanut Butter Apple Rolls

Just the autumn breakfast we’re all looking for. Easy fluffy Peanut Butter Apple Rolls with Maple Cream Icing. ⁠ Buttery, soft, and fluffy dough swirled with peanut butter and sweet apple pieces. There’s nothing not to love, every bite is melt in your mouth delicious.⁠
Prep Time:
30 min
Cook Time:
25 min
Total Time:
150 min
Ingredients (Servings: pieces)
Milk
ml
Active Dry Yeast
g
Brown Sugar
tbsp
Salted Butter
g
Eggs
All-Purpose Flour
g
Kosher Salt
tsp
Filling
Peanut Butter
g
Apples
Brown Sugar
tbsp
Ground Cinnamon
tsp
Brown Butter Maple Icing
Salted Butter
g
Cream Cheese
g
Maple Syrup
g
Icing Sugar
g
Vanilla Extract
tsp
Preparing In The Kitchen
  1. For the dough, melt the butter in a saucepan over low heat. Add the milk and heat until the mixture is lukewarm.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the milk mixture, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add additional flour as needed, until the dough is smooth to touch.
  3. Cover the bowl with a moist cloth and let sit at room temperature for 1 hour or until doubled in size. In the meantime, wash the apples, remove the seeds and cut them into small pieces.
  4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 40 x 30 cm. Spread the peanut butter evenly over the dough. Sprinkle on the apples, brown sugar and cinnamon.
  5. Starting with the long edge closest to you, roll the dough into a log, keeping it 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 into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
  6. Preheat the oven to 170 ºC. Bake the rolls for 25-30 minutes, or until golden brown.
  7. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls.
More recipes on: www.beastfeast.eu
Servings:
pieces

French Onion Pumpkin Pasta Bake

This One Pot Creamy French Onion Pumpkin Pasta Bake is the ultimate comfort food for this autumn.
Prep Time:
20 min
Cook Time:
40 min
Total Time:
60 min
Ingredients (Servings: pieces)
Butter
tbsp
Yellow Onion
Brown Sugar
tsp
Red Wine
ml
Garlic Clove
Fresh Thyme
g
Vegetable Broth
ml
Bay Leaves
Short Cut Pasta
g
Heavy Cream
ml
Pumpkin Puree
g
Gruyère Cheese
g
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat the oven to 200 ºC.
  2. Peel and slice the onions and garlic cloves.
  3. In the ovenproof skillet pan, melt the butter, add sliced onions, and sugar together. Cook, stirring occasionally until softened, about 5 minutes, then add garlic and cook for another 2 minutes. Add wine, step by step until the wine cooks into the onions. Cook until the onions are deeply caramelized.
  4. Add thyme, and season with salt and pepper, cook another 3-4 minutes. Add the broth, bay leaves, and the pasta. Bring the mixture to a boil. Stir frequently until the pasta is cooked and the broth has been absorbed, about 8-10 minutes. Stir in cream, half of gruyere cheese and pumpkin puree. Mix it all well.
  5. Top with the remaining gruyere cheese and transfer the baking dish to the oven and bake 10-15 minutes or until the cheese has melted and is lightly browned on top.
More recipes on: www.beastfeast.eu
Servings:
pieces

Pizza Bufalina

Classic Pizza Bufalina with fresh mozzarella, cherry tomatoes and finished with drizzle of olive oil and a handful of fresh basil leaves.
Prep Time:
30 min
Cook Time:
15 min
Raising Time:
180 min
Total Time:
225 min
Ingredients (Servings: pieces)
Dough
Fresh Yeast
g
Honey
tbsp
Tepid Water
ml
All-Purpose Flour
g
Sea Salt
g
Olive Oil
ml
Topping
Buffalo Mozzarella
g
Olive Oil
tbsp
Tomato Sauce
g
Tomato Paste
tbsp
Fresh Basil
g
Cherry Tomatoes
g
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. Preheat the oven to 250 ºC and place the pizza stone inside. On a floured work surface, flatten out to roughly the size of the pizza stone. Transfer to a pizza paddle.
  5. Wash the basil, shake dry, pluck the leaves. In a small bowl, mix together tomato sauce, tomato paste, olive oil, and salt. Roughly tear up basil leaves and add them to the sauce. Spread a thin layer over pizza, transfer to pizza stone, and bake in preheated oven for about 6-7 minutes.
  6. Meanwhile, wash the cut the cherry tomatoes in half and buffalo mozzarella into thin slices. Remove the pizza from oven; place the tomatoes and mozzarella on top, return to oven and bake for another 6-7 minutes, until the cheese is melted and crust is golden.
  7. Garnish with fresh basil leaves and drizzle with olive oil.
More recipes on: www.beastfeast.eu

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