Main dish

Crepe Parcel Bake

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Crepe Parcel Bake
Holy savory crepe! Spinach, chicken, cheese and baked sound like a fab meal!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Crepe:
  • ½ cup milk
  • ½ cup water
  • 1 cup all-purpose flour
  • 2 eggs
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
  • Bechamel sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1¼ cups milk, warm
  • Salt
  • Freshly ground pepper
  • ⅛ teaspoon nutmeg
  • Filling:
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3 cups fresh spinach
  • 2 cups chicken breast, cooked and shredded
  • 1 cup mozzarella cheese, shredded
  • Juice of a lemon
  • Salt and pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. For the crepe: In a blender, add milk, water, flour, eggs, salt and melted butter. Blend until smooth. Refrigerate for at least 30 minutes.
  3. Lightly oil a frying pan with melted butter. Place over medium-high heat. Pour in ¼ cup batter, and tilt the pan with a circular motion until the batter coats the surface evenly. Cook the crepe for about 2 minutes, until it bubbles up and loosens from the pan. Flip and cook for 2 more minutes on the other side.
  4. For the bechamel sauce: In a heavy-bottomed saucepan, melt butter. Stir in the flour and cook, stirring constantly, until it cooks out, about 2 minutes. Add the warm milk, salt, pepper and nutmeg, continuing to stir as the sauce thickens. Bring to a boil, then remove from heat.
  5. For the filling: In a heavy-bottomed pan on medium-high heat, add 1 tablespoon of olive oil. Add garlic and cook until aromatic, about 2 minutes. Add spinach, chicken and mozzarella and cook for 4 minutes. Add lemon juice and season with salt and pepper.
  6. To assemble: Place crepe on a baking sheet or cast-iron pan, place 2 tablespoons of filling in the center and fold up. Repeat with remaining crepes. Pour sauce over the crepes, and broil for 5 to 8 minutes until golden brown.

Watch the recipe video here:

Crepe Parcel Bake

Wanna see a magic trick? We'll make this creamy crepe dish disappear.Taste for Yourself: taste.md/2qsLVPU

Posted by Tastemade on Sunday, April 15, 2018

Dessert

Triple Mousse Layer Cake

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Triple Mousse Layer Cake
This fun cake, which uses Oreo cookies as a crust, has three layers of goodness: cookie dough, M&M's, and peanut butter cup.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup granulated sugar
  • 3 cups heavy whipping cream
  • 4½ cups whipped cream
  • 2 cups M&M's
  • 2 tablespoons semisweet chocolate, melted
  • 1 teaspoon vanilla
  • 2 cups cookie dough balls
  • ½ cup creamy peanut butter
  • 2 cups chopped Reese's peanut butter cups
  • 2 (14-ounce) packages peanut butter Oreos, divided
  • 1 (8-ounce) tub Cool Whip
  • Crushed oreos
  • Chocolate syrup
Instructions
  1. Line 3 round cake pans with parchment paper.
  2. With a mixer, beat eggs and granulated sugar for about 3 minutes.
  3. Heat 3 cups of heavy whipping cream in a small saucepan until just hot but not boiling. With the mixer on low, pour the hot cream into the egg mixture slowly until combined.
  4. Add the mixture back into the saucepan and place over low heat for 5 minutes, stirring constantly until thickened.
  5. Cover and refrigerate for 2 hours until chilled, stirring occasionally.
  6. When the mixture is completely chilled, fold 4½ cups of whipped cream into the chilled mixture until just combined. Divide mixture evenly among 3 medium bowls.
  7. In the first bowl, fold in M&M's and melted chocolate. In the second bowl, fold in vanilla and cookie dough balls. In the third bowl, fold in peanut butter and chopped Reese’s cups.
  8. Place one layer of Oreos into each prepared pan, and pour the 3 fillings into their individual pans.
  9. Chill for 2 hours, or until ready to layer the cakes. Stack cakes, top with crushed Oreos, Cool Whip, and serve!

Watch the recipe video here:

Triple Mousse Layer Cake

Sweet tooth? No, no. Sweet TEETH. All of them.Taste for Yourself: taste.md/2J4N0Vr

Posted by Tastemade on Friday, March 30, 2018

Lasagna

Chicken Fajita Lasagna Roll Ups

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Chicken Fajita Lasagna Roll Ups
Mexico, meet Italy. These Fajita Roll-Ups are the epitome of sophistication, a beautiful marriage of two noble cultures in one tasty dish. Think of Rome in a sombrero drinking tequila.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 chicken breasts, sliced
  • 3 peppers, cut into thin strips
  • 1 onion, cut into thin slices
  • 2 tbsp fajita seasoning
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 3 large lasagna sheets
  • 2 cups cream cheese, softened
  • 2 cups mixed cheddar and mozzarella
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Place the chicken, peppers and onions on a large roasting tray and sprinkle with the seasoning and oil. Bake for around 20 minutes until cooked through, then leave to cool and dice into small chunks.
  3. Slather each lasagna sheet with cream cheese and sprinkle with the fajita mix, then roll up into a tight tube and cut into three.
  4. Arrange these in a greased dish then top with more cream cheese and sprinkle lavishly with cheese.
  5. Bake for 30 minutes or until the cheese has bubbled up and the pasta has cooked through.

Watch the recipe video here:

Chicken Fajita Lasagna Roll Ups

Chicken Fajita Lasagna Roll Ups

Posted by Twisted on Wednesday, January 3, 2018

Breakfast

Ham and Cheese French Toast Pockets

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Ham and Cheese French Toast Pockets
Ham and cheese are a sandwich classic. Stuffed between two pieces of bread into a little parcel dipped in French toast mix and fries make it an even better sandwich. Fill it with a number of different options but ham and cheese is one of our favourites!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 slices bread
  • 16 slices mozzarella
  • 8 pieces of ham
  • 3 eggs
  • 1 cup milk
  • ½ tsp salt
  • ¼ tsp peper
  • Butter
Instructions
  1. Cut the crust off one piece of bread, and lay one slice of mozzarella down, followed by ham and another piece of cheese.
  2. Top with another crustless piece of bread and using your fingers press round the edge to form the piece of bread together. Repeat.
  3. In a large bowl,dd your eggs, milk, cinnamon and vanilla to a bowl and whisk thoroughly.
  4. Dunk your stuffed breads into the mix and coat properly.
  5. Add your butter to a pan, when melted add your french breads and fry until nice and golden on both sides.
  6. Enjoy!

Watch the recipe video here:

Ham and Cheese French Toast Pockets

Ham and Cheese French Toast Pockets

Posted by Twisted on Thursday, February 1, 2018

Main dish

XL Bacon Double Cheeseburger Crunchwrap

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XL Bacon Double Cheeseburger Crunchwrap
Here at Twisted we find a particular satisfaction in a well executed crunchwrap - that artful arranging of the pantries most humble of ingredients, the tortilla. We've stuffed them with fajitas, breakfast bits and philly cheesesteak. And now this - two enormous, perfect burger patties, loads of filthy American cheese - the dream.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2.2 lb /1 kg beef mince
  • 1 tbsp salt
  • ½ tbsp white pepper
  • ½ tbsp garlic powder
  • 12 tortillas
  • 14 slices American style cheese
  • Chopped gherkins
  • Cooked bacon
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Use your hands to mix together the beef mince, salt, white pepper and garlic powder.
  3. Divide the mix in half and press each half into a spring form pan on a square of greaseproof paper to make a circle.
  4. Carefully put each burger in a large hot oiled frying pan and fry on both sides for around 4 minutes - you can flip them with a plate to make it easier.
  5. Arrange 6 of the tortillas in a flower shape in a well oiled skillet and top with a layer of cheese, pickles and bacon. Add burger number 1 and then repeat, finishing with burger number 2. Place a tortilla on top and fold over the edges of the other tortillas to make a sealed bundle. If they look like they'll pop up place a circle of baking paper on top and put something heavy on top of that.
  6. Bake for around half an hour until the tortillas feel crunchy.
  7. Serve with ketchup. Good times!

Watch the recipe video here:

Xl Bacon Double Cheeseburger Crunchwrap

XL Bacon Double Cheeseburger Crunchwrap

Posted by Twisted on Tuesday, February 13, 2018

Lasagna

Giant Lasagna Sandwich

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Giant Lasagna Sandwich
Have you ever wanted lasagna in a box of bread? Perhaps want is the wrong word - this is something so intrinsically beautiful, so dribbling sublime you just need it. Take our word for it, this is something special. A whole lasagna in a parcel of bread, easy to eat with your hands, you could even take it out for a walk with you.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 tbsp olive oil
  • 1 cup / 2oog pancetta
  • 3 cloves garlic, finely diced
  • 1 onion, finely diced
  • 2.2 lb / 1 kg beef mince
  • 1 cup / 250g passata
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup /150ml beef stock
  • ½ cup / 150ml red wine wine
  • 1.5k bread dough
  • 8 lasagna sheets
  • 16 sheets mozzarella
  • Parmesan
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Fry the pancetta in the olive oil until nicely browned then add the garlic and fry for a minute.
  3. Add the onion and cook for another 3 minutes until nice and soft, then add the beef mince and cook until it's brown all over, breaking it up in the pan with a wooden spoon.
  4. Pour in the tomatoes, tomato puree, stock and red wine and give everything a stir, then leave to bubble away for around an hour, until really thick. Top up with a splash of water if it looks like it's going to burn. Leave to cool a little.
  5. Roll out the dough to about 1 cm thick, cut around ¼ off and drape it over an oiled 23cm square high sided tin.
  6. Build up the lasagna in this order - lasagna sheets, beef mince, bechamel, mozzarella, parmesan. Repeat to the top, finishing with pasta sheets, and add the rest of the dough to seal. Pinch the sides together and bake for 40 - 50 minutes until crispy on the outside and baked through.

Watch the recipe video here:

Lasagna Sandwich Loaf

Giant Lasagna Sandwich

Posted by Twisted on Wednesday, February 14, 2018

Dessert

Layered Strawberry Cream Puff Cake (Mille-Feuille)

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Layered Strawberry Cream Puff Cake (Mille-Feuille)
Layered Strawberry Cream Puff Cake (Mille-Feuille)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 sheet puff pastry, thawed
  • 3 teaspoons sugar
CUSTARD
  • 2 egg yolks
  • ⅓ cup (65 g) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup (240 mL) milk
  • 6 strawberries, sliced
Instructions
  1. In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  2. Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  3. Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  4. Cover with a plastic wrap and chill at least 30 minutes.
  5. Cut the thawed puff pastry into three equal-sized rectangles.
  6. Pierce each piece of puff pastry with a fork.
  7. Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  8. Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  9. Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  10. Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  11. Place the custard in a piping bag fitting with an large round tip.
  12. Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  13. Dust the top with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Layered Strawberry Cream Puff Cake (Mille-Feuille)

Probably the most beautiful thing you'll see all day ?!FULL RECIPE: https://tasty.co/recipe/layered-strawberry-cream-puff-cake-mille-feuilleDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2DK0iYo – We may make some $$ if you buy!

Posted by Tasty on Thursday, January 25, 2018

Dessert

Coffee Cake Roll Cake

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Coffee Cake Roll Cake
Enjoy this airy coffee cake filled with espresso whipped cream and topped with chocolate buttercream and a brown sugar pecan crumble.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the coffee sponge cake:
  • 4 eggs, divided, at room temperature
  • 6 tablespoons caster sugar, divided
  • 3 tablespoons milk, room temperature
  • 3 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • 1½ teaspoons espresso powder
  • 3 tablespoons cornstarch
  • ½ teaspoon cream of tartar
  • For the espresso whipped cream:
  • 2 cups cold cream
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon instant espresso powder
  • For crumb topping:
  • ¾ cup flour
  • ⅔ cup brown sugar
  • ¼ cup chopped pecans
  • Pinch salt
  • 1 stick of butter
  • For decoration:
  • 1½ cups chocolate buttercream
  • Chopped pecans
Instructions
  1. For the cake: Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, espresso powder and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture.
  4. Pour the batter into the pan. Tap the pan on the counter to avoid air bubbles. Bake for 20 to 25 minutes until fluffy. Cake should spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
  5. For the espresso whipped cream: With a hand mixer, beat cream and sugar until light and fluffy. Add in vanilla and espresso powder.
  6. For the crumb topping: Preheat oven to 350 degrees. Mix all ingredients in a small bowl, crumble and bake on a parchment-lined sheet tray for about 12 to 15 minutes. Allow to cool.
  7. For the assembly: Fill the cake with whipped cream and roll tightly. Wrap with plastic wrap and chill for about 2 hours or up to overnight. Remove from refrigerator and ice with chocolate buttercream. Top with crumb topping and more crushed pecans. Serve immediately.

Watch the recipe video here:

Coffee Cake Roll Cake

How do I like my eggs in the morning? Um, in a cake.Full Recipe: bit.ly/2EN31Ak

Posted by Tastemade on Tuesday, February 20, 2018

Dessert

Chewy Brownies

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Chewy Brownies
These are quite possibly the most chewy, moist brownies we've ever made.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 ounces bittersweet chocolate, melted
  • 1 cup unsalted butter, melted
  • 3 cups granulated sugar
  • 6 eggs
  • ½ cup cocoa powder
  • Pinch of salt
  • 1¼ cups all-purpose flour
  • ¾ cup mini chocolate chips
Instructions
  1. Place the bittersweet chocolate and butter in a heat-proof bowl over a pot of simmering water. Stir until fully melted, then remove from the heat.
  2. Gradually whisk in the sugar and add the eggs one at a time, mixing after each addition. Add the cocoa powder and the pinch of salt.
  3. Gently fold the flour into the mixture with a rubber spatula and add the mini chocolate chips.
  4. Pour the mixture into a square 9x9-inch cake pan that has been butter and lined with parchment paper, ensuring that excess parchment paper is hanging off of both sides. Smooth the surface of the batter and bake at 350 degrees for 60 to 80 minutes or until fully cooked.
  5. Place the pan on a wire rack and allow the brownies to cool completely while still in the pan.
  6. Slice and enjoy!

Watch the recipe video here:

Chewy Brownies

These are quite possibly the most chewy, moist brownies we've ever made.Full Recipe: taste.md/2hlzj5D

Posted by Tastemade on Thursday, February 22, 2018

Dessert

Kiwi Yogurt Mousse Stripe Cake

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Kiwi Yogurt Mousse Stripe Cake
Go fancy for dessert with this light and fluffy striped matcha sponge cake filled with a refreshingly sweet yogurt mousse.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Sponge cake batter:
  • 4 eggs, divided
  • ¾ cup granulated sugar, divided
  • 1 cup flour, divided
  • ½ tablespoon matcha powder
  • Powdered sugar
Yogurt mousse:
  • 1½ cups yogurt
  • ½ cup granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon dry gelatin powder
  • 2 tablespoons water
To decorate:
  • 2 kiwis
  • Blueberries and blackberries
  • French parsley
Instructions
  1. Preheat oven to 350 degrees.
  2. Peel the kiwis. Slice one kiwi into ¼-inch round pieces. Cut the other kiwi into wedges. Sprinkle the gelatin powder over the water and set it aside.
  3. In a mixing bowl, add the egg yolks and ¼ cup of sugar. Mix until combined.
  4. Place remaining sugar in a separate bowl and slowly add the egg whites, whipping until soft peaks form. Fold the egg yolk mixture into the egg white mixture. Stir in the flour, then divide batter in half. To one half, add the matcha powder and stir to combine. Transfer the two batters to separate pastry bags.
  5. Prepare a baking sheet with parchment paper. Pipe the white batter diagonally across the parchment, leaving space between each strip for the green batter. Sprinkle with powdered sugar. Bake for 12 minutes, then allow to cool before removing the parchment paper.
  6. Using a small cake ring, cut out a small round piece from the cake, then cut out a 1½-inch-wide strip of the rest of the cake.
  7. Add the strip to the inner part of the cake ring, and lay the round piece of sponge cake in the bottom.
  8. For the mousse, add the sugar and yogurt to a heatproof bowl. Place in the microwave for 30 seconds, then stir in the gelatin. Whip the heavy cream for 8 minutes to heavy peaks. Fold into the yogurt mixture. Pour half of the mousse into the sponge cake mold. Layer the kiwi slices in a circle across the top, then pour in the remaining mousse. Place in the refrigerator to set.
  9. Remove cake from mold and decorate with more whipped cream, kiwis, berries and parsley.

Watch the recipe video here:

Kiwi Yogurt Mousse Stripe Cake

Always make time for the things you love – like eating cake.Full Recipe: bit.ly/2sNfwa9?: Tastemade Japan

Posted by Tastemade on Saturday, February 24, 2018