Breakfast

Grapefruit Rosemary Tartlets

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Grapefruit Rosemary Tartlets
If you like lemon tarts, you'll love this zesty, slightly herby sweet pastry.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Pre-made pie crust
  • 4 tablespoons cornstarch
  • Pinch of salt
  • 1 cup sugar
  • 1 sprig of rosemary
  • 1½ cups grapefruit juice
  • 2 tablespoons lime juice
  • 4 egg yolks
  • 4 tablespoons butter
  • Red food coloring
  • Rosemary as garnish
  • Sugared grapefruit zest as garnish
Instructions
  1. Line your tart pans with pie crust. Perforate the bottom and weigh down with baking beans. Bake according to package directions. Remove baking beans and set aside to cool.
  2. Combine cornstarch, salt, sugar and rosemary in a medium saucepan. Whisk in juices and egg yolks. Add a drop of red food coloring. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Boil, while whisking, for 1 minute. Stir in the butter.
  3. Pour the mixture into your prepared tarts. Chill until set, or garnish with rosemary and grapefruit zest and enjoy warm.

Watch the recipe video here:

Grapefruit Rosemary Tart

Meet Lemon Tart's cousin Grapefruit. Damn she fine.Save this recipe: https://taste.md/2mu2Uwl

Posted by Tastemade on Thursday, March 8, 2018

Pizza

Cheeseburger Stuffed Pizza

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Cheeseburger Stuffed Pizza
Move over, turducken. We now have the cheeseburger stuffed pizza - a vast, succulent patty stuffed inside the undisputed paragon of Italian cuisine. What more could anyone want? Old world meets new world, meat meets bread; welcome to your new favourite dinner.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 700g beef mince
  • ¾ tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 pizza bases
  • 1½ cups red cheddar
  • ½ cup pizza sauce
  • 6 rashes of bacon
  • Torn mozzarella
Instructions
  1. Preheat the oven to 200°C/400°F.
  2. Get the mince and mix the salt, pepper and garlic powder thoroughly through it. Fashion it into a really big burger shape on a sheet of baking paper - don't make it bigger than your biggest frying pan though, for obvious reasons.
  3. Carefully fry it off, flipping half way through, then set aside while you roll out the pizza dough out onto a tray.
  4. Sprinkle a layer of cheese straight onto the pizza dough and place the big burger on top. Sprinkle a little more cheese over the burger then place your second pizza base on top and crimp the edges together.
  5. Spoon with pizza sauce and sprinkle with bacon and mozzarella cubes.
  6. Bake for around 20 minutes until the cheese has melted into smooth pools of heaven and the crust has crisped to perfection. Devour.
  7. Young Girl(5-6) biting into cherry tomato, smiling, garden in background,Food and Drink, Food, Freshness, Nature, Vegetable, cherry tomato, tomato

Watch the recipe video here:

Cheeseburger Stuffed Pizza

Cheeseburger Stuffed Pizza

Posted by Twisted on Tuesday, December 5, 2017

Breakfast

Cheesesteak Pop Tarts

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Cheesesteak Pop Tarts
CHEESESTEAK POP TARTS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1lb beef mince
  • 1 tbsp oil
  • 2 white onions, diced
  • 2 green peppers, diced
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Chili sauce
  • ½ cup Cream cheese
  • 12 slices mozzarella cheese
  • Egg wash
  • 2 sheets Short crust pastry, defrosted
Instructions
  1. In a large saute pan, heat ½ tbsp oil over medium-high heat. Add beef mince and sear until brown and just cooked through. Take out and drain.
  2. Add remaining oil to pan, onions and green peppers. Sauté until softened. Add back cooked beef mince, salt, pepper garlic, Worcestershire sauce and chilli sauce.
  3. Stir in cream cheese, set aside to cool.
  4. Pre-heat oven to 180ºC (350ºF).
  5. Roll out short crust pastry and cut out 6 rectangles from each. Place one piece of mozzarella down in the middle of each. Top with cheesesteak mix and another slice of mozzarella. Top with another short crust rectangle and crimp edge with a fork to seal.
  6. Brush evenly with egg wash. Poke two holes in the middle to let steam escape.
  7. Bake for 15-20 minutes until golden brown.
  8. Enjoy!
  9. Young Girl(5-6) biting into cherry tomato, smiling, garden in background,Food and Drink, Food, Freshness, Nature, Vegetable, cherry tomato, tomato

Watch the recipe video here:

Cheesesteak Pop Tarts

Cheesesteak Pop Tarts

Posted by Twisted on Sunday, December 10, 2017

Dessert

Creamy Tuscan Chicken Pasta Bake

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Creamy Tuscan Chicken Pasta Bake
This tender chicken and bacon pasta studded with tomatoes and laced with spinach is a sure crowd pleaser. one pot pasta dish is a breeze to cook. Packed with flavour and grilled to perfection this is an ideal weeknight meal!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chicken breasts, chopped
  • 8 rashers bacon, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1½ cups heavy cream
  • 2 tomatoes, chopped
  • 1 bag baby spinach
  • Salt and pepper
  • 1 cup parmesan grated, divided
  • 1 packet farfalle pasta, cooked
  • 1 cup breadcrumbs
  • 2 tbsp finely chopped parsley
Instructions
  1. In a large skillet heat 1 tbsp oil over medium-high heat, add chicken and bacon and cook until just golden and cooked through. Season with salt and pepper, remove and set aside.
  2. Add 1 tbsp more oil. Garlic, tomatoes and spinach. Cook until spinach is wilted. Season with salt and pepper. Add chicken and bacon back in. Stir to combine. Add cream and ½ cup parmesan. Stir to coat. Add cooked farfalle and toss to coat evenly.
  3. In a small bowl mix together bread crumbs, chopped parsley and ½ cup parmesan cheese. Generously sprinkle over top.
  4. Grill for 5 minutes until golden brown.
  5. Enjoy!

Watch the recipe video here:

Creamy Tuscan Chicken Pasta Bake

Creamy Tuscan Chicken Pasta Bake

Posted by Twisted on Sunday, December 17, 2017

Pizza

Giant Pizza Crunchwrap

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Giant Pizza Crunchwrap
Giant Pizza Crunchwrap
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 6 large flour tortillas
  • 2 tins chopped tomatoes
  • 2 cloves garlic, finely sliced
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tbsp olive oil
  • Sliced ham
  • Salami
  • Pepperoni
  • 1½ cups pizza mozzarella
Instructions
  1. Heat your oil and butter over medium heat and add the sliced garlic. Fry until it becomes sticky (but not browned) then add your tomatoes. Season with sugar, salt and oregano. Reduce until thick and emulsified, then cool.
  2. Lay 5 of tortillas into a lined skillet so they overlap. Lay in ham, then salami and pepperoni, top with jalapenos, tomato and mozzarella, then repeat again. Pop another tortilla on top then fold over the excess tortilla. Bake for 30 minutes in an oven preheated to 180°C.
  3. Flip your cooked crunchwrap onto a baking tray, then top with tomato sauce, more mozzarella and a few pieces of pepperoni.
  4. Grill for 5 minutes.
  5. Dig in!

Watch the recipe video here:

Giant Pizza Crunchwrap

Giant Pizza Crunchwrap

Posted by Twisted on Tuesday, December 19, 2017

Dessert

Piano Cake

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Piano Cake
While you can't play this piano cake filled with chocolate chip meringue, chocolate buttercream and topped with chocolate ganache, we won't judge you for trying.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the chocolate cake:
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • ⅔ cup cocoa powder
  • 1½ cups butter, softened at room temperature
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature
For the chocolate chip meringue:
  • 6 large egg whites
  • 2 cups superfine sugar
  • 1 cup mini chocolate chips
For the chocolate buttercream:
  • 1½ cups butter, softened at room temperature
  • 4 cups powdered sugar
  • 1½ cups cocoa powder
  • ⅔ cup whole milk
  • 1 tablespoon vanilla
  • 1 teaspoon salt
For the chocolate ganache:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
For the decoration:
  • 16 white chocolate Kit Kats
  • 10 milk chocolate Kit Kats
Instructions
Make the chocolate cake:
  1. Preheat the oven to 350 degrees, and line a 13 by 9 inch pan with baking spray and parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour into prepared pan and bake for 25 to 30 minutes until fragrant and a toothpick comes out clean from the center of the cake. Set aside to cool.
Make the chocolate chip meringue:
  1. Turn the oven to 250 degrees, and line a quarter sheet pan with baking spray and parchment paper. In a large bowl, whip egg whites and sugar until stiff peaks form, approximately 10 minutes. Gently fold in mini chocolate chips and pour into prepared pan. Smooth out to create an even layer. Bake for 10 minutes, and then turn the oven down to 200 degrees and bake until stiff, approximately 4 hours. Turn the oven off and allow the meringue to set and cool completely in the oven.
Make the chocolate buttercream:
  1. In a large bowl, whip softened butter and powdered sugar together with a hand mixer. Add in cocoa powder and milk and mix until smooth. Add in vanilla and salt and set aside.
Make the chocolate ganache:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and divide ganache into two bowls. Refrigerate one to set and leave the other at room temperature.
Assemble the cake:
  1. Cut baked chocolate cake in half. Place one of the cakes on a large platter. Cover with one cup of chocolate buttercream and top with the meringue layer. Top with another cup of buttercream and finish with the remaining cake layer. Cover the entire cake with the remaining buttercream and set in the refrigerator to chill for approximately 30 minutes. Remove from fridge and pour the room temperature ganache over the top of the cake. Carefully drip ganache down every side of the cake for a dramatic effect. Place the chilled ganache in a piping bag and create a border around the bottom of the cake. Place the white chocolate Kit Kats across the middle of the cake, keeping them together in fours. Break up the milk chocolate Kit Kats and place them on top of the white Kit Kats, mimicking piano keys. Serve immediately. Cake will keep up to 4 days covered.

Watch the recipe video here:

Piano Cake

Just like a piano, this cake is best enjoyed with sound ON. ?Full Recipe: bit.ly/2BGRrVr

Posted by Tastemade on Saturday, February 24, 2018

Pizza

Meat Lovers Star Pizza

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Meat Lovers Star Pizza
A star is born with this star-shaped pizza filled with cheese and Italian sausage with pizza sauce, pepperoni and more at its center.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • A star is born with this star-shaped pizza filled with cheese and Italian sausage with pizza sauce, pepperoni and more at its center.
Instructions
  1. Preheat the oven to 375 degrees.
  2. Roll out the dough on a floured surface. Place in the center of a floured baking sheet.
  3. Using a knife or a pizza cutter, make 5 cuts from the edge of the pizza to about 3 inches into the center.
  4. Sprinkle half the cheese into each cut section, and top with sausage. Fold down the sections into the points of a star. Add sauce to the middle of the pizza dough, sprinkle with remaining cheese and top with pepperoni and ham. Bake 15 to 20 minutes until golden brown.
  5. Remove from oven and garnish with fresh basil.

Watch the recipe video here:

Meat Lovers Star Pizza

This ultra meaty stuffed-crust pizza has got us seeing stars.Full Recipe: bit.ly/2BK3QI0

Posted by Tastemade on Saturday, February 24, 2018

Dessert

Baklava Cheesecake

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Baklava Cheesecake
Made with a phyllo dough and pistachio crust, this creamy, honeyed baklava cheesecake incorporates the best of both desserts.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the crust:
  • 12 sheets phyllo dough
  • 12 tablespoons butter, divided and melted
  • 2 cups pistachios
  • 2 cups walnuts
  • Pinch salt
  • For the cheesecake:
  • 3 cups cream cheese, softened
  • ½ cup honey
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • For the topping:
  • 1 cup honey
  • ½ cup water
  • 1 teaspoon orange blossom water
  • ¼ cup pistachios, chopped
  • ½ cup walnuts, chopped
  • Zest and juice of 2 lemons
Instructions
Make the crust:
  1. Prepare a 9-inch springform pan with baking spray and line with parchment between the plate and the form. Set aside.
  2. Working quickly and one at a time, brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. Set in fridge while you make the crust.
  3. In the bowl of a food processor fitted with the blade attachment, grind pistachios and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press into the bottom of the phyllo-lined pan and set in the refrigerator until cheesecake filling is made.
Make the cheesecake:
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, beat cream cheese until fluffy. Add honey. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
  3. Pour over crust and level in the pan. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill.
Make the topping:
  1. In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in walnuts and pistachios and set aside until the cheesecake is ready.
Assemble the cheesecake:
  1. Once cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with pistachio walnut topping and serve. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Baklava Cheesecake

Procrastibaking (verb): the art of making dessert instead of what you should be doing.Full Recipe: bit.ly/2EWPo2g

Posted by Tastemade on Wednesday, February 28, 2018

Dessert

Cookie Dough Cheesecake

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Cookie Dough Cheesecake
Not a fan of baking? This cheesecake is perfect for you! Don't even need to turn the oven on. The base is a completely edible cookie dough topped with a creamy no-bake cheesecake and mini chocolate chip cookies for good measure.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Dough:
  • ¾ cups butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 ½ cups flour
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 tsp milk
  • 1 cup chocolate chips
  • 4 cups cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 cups heavy cream, hot
  • 1 ½ tablespoons gelatin powder
  • 1 cup chocolate chips
  • Mini chocolate chip cookies
  • Melted dark chocolate
Instructions
  1. In a large bowl, cream together butter, brown sugar, granulated sugar, salt, vanilla and milk until pale a fluffy.
  2. Heat flour in microwavable-bowl for 1 minute. Let cool. Add flour, salt, and chocolate chips; fold until combined.
  3. Divide and press cookie dough into 9” lined spring-form pan, place in the fridge for 30 minutes to set.
  4. Meanwhile, make the cheesecake filling. Blend together cream cheese and sugar until smooth, set aside.
  5. Whisk gelatin into the hot cream and let sit for 5 minutes to cool. Gradually whisk cream mixture into cream cheese until smooth. Stir in chocolate chips.
  6. Pour on top chilled of cookie dough and spread evenly. Chill overnight to set.
  7. Top with mini chocolate chip cookies and drizzle cookies with melted chocolate.
  8. Enjoy!

Watch the recipe video here:

Cookie Dough Cheesecake

Cookie Dough Cheesecake

Posted by Twisted on Sunday, December 17, 2017

Main dish

Cheese Board Mash Potato Fries

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Cheese Board Mash Potato Fries
Do you always serve a cheese board as it’s own course during the holidays and are always leftover with copious amounts? Along with leftover mashed potatoes sometimes too! This is the perfect way to use up your leftover cheeseboard; whichever cheeses you have left and some of that leftover mash.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups chopped potatoes, cooked and mashed
  • ¼ cup grated parmesan
  • ½ cup grated white cheddar
  • ½ cup reblochon cheese, small diced
  • ½ cup grated parmesan
  • ½ cup grated red Leicester
  • 3 tbsp cornflour
  • 1 egg
  • 3 tbsp milk
  • 1 tsp salt
  • 1 tsp black pepper
  • Groundnut oil
Instructions
  1. Mix all ingredients together. Cool completely. Spoon into a piping bag.
  2. Fry in hot oil (roughly 170°C/340°F until golden and crisp.

Watch the recipe video here:

Cheese Board Mash Potato Fries

Cheese Board Mash Potato Fries

Posted by Twisted on Tuesday, January 2, 2018