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Main dish

Crispy Chicken with Creamy Bacon & Mushroom Pasta

Crispy Chicken with Creamy Bacon & Mushroom Pasta
CRISPY CHICKEN WITH CREAMY BACON & MUSHROOM PASTA recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • 1 ½ cups plain flour
  • ½ cup grated parmesan
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp chopped parsley
  • 2 cups buttermilk
  • 2 eggs, whisked
  • 8 rashers bacon, chopped
  • 1 tbsp butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups, sliced mushrooms
  • ½ cup chicken stock
  • 3 cups heavy cream
  • 4 cups baby spinach
  • ½ cup grated parmesan cheese
  • 400g cooked linguine
  • Salt and pepper to taste
Instructions
  1. Add flour, parmesan, salt, pepper and parsley to a bowl. Mix to combine. In a separate bowl, whisk buttermilk and eggs together. Coat each chicken breast in flour, then into the buttermilk then back into the flour mixture.
  2. Heat oil in a large pan over medium heat. Sear the chicken breasts on both sides until golden brown. Transfer to a baking pan and bake for 10 minutes or until cooked through. Keep warm.
  3. Heat a pan over medium heat. Add bacon and fry until just crispy. Add butter, mushrooms and onions. Cook until softened, adding a lid to help. Add garlic and cook until aromatic.
  4. Pour in the chicken stock and cream. Stir to combine and bring to a simmer. Cook for 15 minutes until reduced and thickened.
  5. Add the spinach and cook until wilted. Add in the cooked pasta, parmesan and season with salt and pepper.
  6. Serve pasta in bowls. Slice the chicken and serve on top.
  7. Garnish with pasta, enjoy!

Watch the recipe video here:

Crispy Chicken with Creamy Bacon & Mushroom Pasta

Posted by Twisted on Sunday, June 30, 2019

Dessert

Apple Caramel Cheesecake Swirl Buns

Apple Caramel Cheesecake Swirl Buns
Apple Caramel Cheesecake Swirl Buns recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 240ml milk, warmed
  • 135g granulated sugar
  • 2 tablespoons active dry yeast
  • 115g unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 560g all-purpose flour, plus more for dusting/rolling
  • 1 tbsp butter
  • 6 Granny Smith apples
  • 100g sugar
  • 100ml water
  • 240g Cream Cheese softened
  • 100g butter, softened
  • 100g granulated sugar
  • 200g brown sugar
  • 4 tbsp butter
  • 100ml single cream
Instructions
  1. Preheat the oven to 180°C.
  2. Whisk together the milk, sugar and yeast and allow to sit for a few minutes for the yeast to activate.
  3. Whisk in the butter and eggs, then fold through the flour and a little salt. Knead, briefly, until the dough comes together.
  4. Cover and leave to rise somewhere warm.
  5. Meanwhile, heat the butter, apples, water and sugar in a frying pan and cook until soft and sticky - roughly 15 minutes.
  6. Whisk together cream cheese, butter and sugar. Roll out the dough to a rectangle and spread over the whole of the rectangle. Sprinkle the apple pieces on top.
  7. Roll up the rectangle into a long sausage and cut into 12. Place snugly in a greased baking tray and allow to rise, then bake for 30 mins until cooked through.
  8. Meanwhile, heat the sugar, butter and cream all together in a saucepan. Allow to bubble up to make a caramel.
  9. Pour over the steamy buns.
  10. Lovely!

Watch the recipe video here:

Apple Caramel Cheesecake Swirl Buns

Posted by Twisted on Sunday, April 28, 2019

Main dish

Birds Eye Fish Finger Lasagne

Birds Eye Fish Finger Lasagne
Our latest collaboration with Birds Eye features layers of their legendary Fish Fingers, stacked with peas, greens and creamy sauce to create the ultimate Fish Finger lasagne. Move over, mince. There’s a new family favourite on the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 Birds Eye Fish Fingers
  • 50g Unsalted Butter
  • 1 large carrot, finely chopped
  • 2 large leeks, finely chopped
  • 60g Plain Flour
  • 800ml Semi-Skimmed Milk
  • 100g grated parmesan
  • Freshly ground Black Pepper
  • 200g Birds Eye Peas, cooked
  • 400g Fresh spinach, wilted
  • 6 Fresh Lasagna Sheets
Instructions
  1. Preheat the oven to 180°C.
  2. Place the Fish Fingers on a baking tray and bake until crispy and golden.
  3. Meanwhile heat half the butter in a saucepan until foaming. Add the carrots and cook for around 5 minutes, then add the leeks and continue cooking until soft.
  4. Add the rest of the butter and flour and cook out for a minute or so until smelling biscuity.
  5. Pour in the milk gradually, beating it in with a wooden spoon, until you have a thick sauce. Bring to a simmer and cook for a few minutes then add most of the parmesan.
  6. Use a little oil to grease a medium sized baking dish and add a layer of the sauce. Place the first layer of lasagna sheets on top.
  7. Top with another layer of the sauce, half the fish fingers, spinach, peas. Top with lasagna sheets and repeat again, topping with a final layer of lasagna sheets, sauce and sprinkling of parmesan.
  8. Bake for around 30 minutes until golden and bubbling.

Watch the recipe video here:

Birds Eye Fish Finger Lasagne

Posted by Twisted on Tuesday, July 30, 2019

Main dish

BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS

BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS
BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough:
  • 120ml Baileys Strawberries and Cream
  • 120ml milk
  • 75g sugar
  • 7g active dry yeast
  • 115g unsalted butter, softened
  • 2 eggs
  • ½ tsp salt
  • 560g plain flour
Filling:
  • 75g strawberry jam
  • 250g Fresh strawberries, chopped
Icing:
  • 125g icing sugar
Instructions
  1. Warm milk and Baileys S&C.
  2. In a large bowl, add warmed milk and Baileys S&C, sugar, and yeast. Let it sit for about 5 minutes until frothy
  3. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  4. Place dough into an oiled bowl, cover and let rise in a warm place for about 30-40 minutes, or until the dough has doubled in size.
  5. Add the chopped strawberries, sugar and cornstarch to a saucepan. Stir to combine and cook until thickened, about 5 minutes. Remove and let cool.
  6. Preheat oven to 180ºC.
  7. Roll the dough out onto a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
  8. Spread the strawberry jam over top evenly. Top with chopped strawberries Cut the entire sheet of dough in half from one short end to the next.
  9. Roll each half from the long side up into tight rolls. Cut into 1” pieces and transfer to a greased baking dish.
  10. Cover and let rise until doubled then bake for 25-30 minutes until golden brown and the filling is bubbling.
  11. Meanwhile, mix together the Icing ingredients. Stir the Baileys S&C and icing sugar until smooth.
  12. When rolls are slightly cooled, pour glaze over rolls.
  13. Enjoy!

Watch the recipe video here:

Baileys Strawberries & Cream Sticky Swirl Buns

Posted by Twisted on Tuesday, July 9, 2019

Breakfast

LASAGNA STUFFED CHEESY MASH SWIRLS

LASAGNA STUFFED CHEESY MASH SWIRLS
LASAGNA STUFFED CHEESY MASH SWIRLS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Beef ragu
  • 1 tbsp olive oil
  • 200g streaky bacon or pancetta, finely diced
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 1 tbsp tomato puree
  • 500g low fat beef mince
  • 400g tomato passata
  • 200ml red wine
  • Sea salt
  • Black pepper
  • Mozzarella, cut into small disks
  • Lasagna sheets, cut into small disks
  • Bechamel
  • 50g butter
  • 50g flour
  • 600ml whole milk
  • Sea salt
  • Black pepper
  • Potatoes
  • 1.8 kg potatoes, peeled and cut into large chunks
  • 3 eggs
  • 90ml double cream
  • 4 tbsp grated parmesan
  • Sea salt
Instructions
  1. Preheat the oven to 180°C.
  2. Heat the oil in a large deep sided frying pan and fry the bacon until crisp.
  3. Add the crushed garlic and fry until fragrant, then sautee the onion until translucent and soft. Add the tomato puree and cook out for a minute or so before adding mince and brown all over.
  4. Pour over the passata and red wine and stir everything together. Season to taste, allow everything to come to a simmer and gently cook, covered, for at least an hour, preferably more.
  5. Meanwhile, cook the potatoes until tender in salted water. When they are tender to the point of a knife mash them thoroughly before allowing them to cool and folding through eggs, cream, parmesan and salt. Carefully spoon this mixture into a large piping bag with a large star nozzle attached and leave to cool.
  6. To make the bechamel, heat the butter in a sturdy saucepan. Add flour and beat to make a smooth paste. Gradually beat in the milk (use a whisk if necessary), adding it in stages so as not to end up with lumps. Season and allow to cool a little before using.
  7. Line a large baking tray and carefully pipe 6 large disks of the potato mixture onto it.
  8. Top with a circle of pasta, followed by bechamel, ragu and mozzarella. Repeat three times on each potato circle. Use the remaining potato mixture to pipe over and round the tiny lasagna.
  9. Place in the oven and bake until the potatoes are golden and crispy with fluffy insides.
  10. Serve immediately.

Watch the recipe video here:

Lasagne Stuffed Cheesy Mash Swirls

Posted by Twisted on Tuesday, July 2, 2019

Dessert

DIY BAILEYS COFFEE ICE CREAM BARS

DIY BAILEYS COFFEE ICE CREAM BARS
DIY BAILEYS COFFEE ICE CREAM BARS
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 200ml heavy cream
  • 75ml Baileys Irish Cream
  • 100ml condensed milk
  • 100ml espresso, chilled
  • 200g dark chocolate, finely chopped
  • 2 tsp coconut oil
  • Garnish suggestions:
  • 100g melted white chocolate
  • Crushed chocolate covered coffee beans
  • Crispy chocolate pearls
  • Freeze dried raspberries/strawberries
  • Crushed pistachios
  • Edible gold/silver paint splatters
Instructions
  1. In a large bowl, whisk together cream, Baileys, condensed milk and espresso. Until thick.
  2. Pour into ice lolly moulds and freeze overnight.
  3. Melt dark chocolate and coconut oil in a saucepan over a simmering pot until melted. Pour into a large tall glass.
  4. Remove ice lollies from moulds, while frozen quickly submerge into chocolate to coat. Lay flat onto a lined tray and place back in the freezer for 15 minutes.
  5. Meanwhile, prep garnishes.
  6. Drizzle lollies with white chocolate and garnish with desired toppings.

Watch the recipe video here:

DIY Baileys Coffee Ice Cream Bars

Posted by Twisted on Thursday, June 27, 2019

Main dish

Garlic Bread Cheesy “Meatball” Subs

Garlic Bread Cheesy "Meatball" Subs
GARLIC BREAD CHEESY "MEATBALL" SUBS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ cans black beans
  • 2 tsp oil
  • ½ cup oats
  • 250g mushrooms sliced
  • 1 onion, diced
  • 3 cloves garlic
  • 2 tbsp chopped parsley
  • ½ tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp italian seasoning
  • 1 tsp salt
  • 2 tsp pepper
Tomato Sauce:
  • 2 tsp oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • ½ tsp chili flakes
  • 500ml passata
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp sugar
Salad Dressing:
  • 3tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 2 tsp honey
  • Salt and Pepper to taste
  • 4 cups mixed lettuce
  • ½ cup grape tomatoes halved
  • ½ cup chopped cucumber
  • ¼ cup sliced red onions
  • Sandwich Buns
  • Garlic butter
Instructions
  1. Preheat oven to 180ºC.
  2. Drain and rinse the black beans. Bake for 20-30 minutes until dried out, stirring half-way. Let cool completely.
  3. Meanwhile, add oil to a pan over medium heat. Add onions and mushrooms and cook until softened, remove and let cool.
  4. Add the oats to a food processor and grind to a flour. Add the cooked mushrooms, onions, garlic, parsley, soy sauce, paprika, Italian seasoning, salt and pepper. Blitz until it comes together.
  5. Roll the mixture into golf ball sized balls.
  6. Heat oil in a pan and pan sear the veggie balls until crisp around the edges.remove from the pan.
  7. Add another tsp of oil to the pan. Saute the onions until softened; add the garlic and chilli flakes. Cook until aromatic, then stir in the passata. Cook for 10 minutes to thicken then season with salt, pepper and sugar. Add the balls back to the pan and stir to coat
  8. Slice open sub buns ¾ of the way and brush with garlic butter, grill just until golden brown.
  9. Add 3-4 balls to each sub bun and top with more sauce and sliced mozzarella cheese. Grill for 5 minutes to melt the cheese.
  10. Meanwhile, mix the salad ingredients together in a large bowl. In a small separate bowl, whisk the salad dressing ingredients together. Toss the salad in the dressing, serve on the side
  11. Enjoy!

Watch the recipe video here:

Garlic Bread Cheesy "Meatball" Subs

Posted by Twisted on Monday, June 24, 2019

Cake

BBQ Chicken Loaded Onion Rings

BBQ Chicken Loaded Onion Rings
BBQ Chicken Loaded Onion Rings
Author:
Cuisine: American
Recipe type: Cake
Ingredients
BBQ RUB:
  • ½ tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp mustard powder
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp oil
BBQ SAUCE:
  • 400g ketchup
  • 150ml cider vinegar
  • 200g light muscovado sugar
  • 2 tsp smoked paprika
  • 200ml orange juice
  • 2 garlic cloves, crushed
  • 4 chicken breasts
  • 4 spring onions, chopped finely
  • 10 rashers bacon, cooked crispy and chopped
  • 4 large white onions, sliced into rings
  • 1 cup seasoned flour
  • 1 ½ cups buttermilk
  • 1 egg, whisked
  • 2-3 cups panko breadcrumbs
  • Oil for frying
Garnish:
  • Chopped tomatoes
  • Chopped spring onions
  • 1 cup mixed cheese, grated
Instructions
  1. Preheat oven to 180ºC.
  2. In a bowl, mix together all of the bbq rub ingredients. Coat the chicken breasts in the mixture well. Arrange on a tray and bake for 20-30 minutes until cooked through. Shred chicken when cooked.
  3. In a saucepan over medium heat, add all of the bbq sauce ingredients. Cook until it begins to boil then lower to simmer until thickened.
  4. Toss the shredded chicken with chopped spring onions and cooked bacon. Set aside.
  5. Add flour into a Ziploc bag with onion rings. Shake to coat well and evenly.
  6. Whisk the egg into the buttermilk. Dip each onion rings into the milk mixture and then into the panko breadcrumbs, pressing to coat.
  7. Heat oil to 170ºC in a large pot.
  8. Fry each onion ring until golden brown, set aside on a cooling rack to drain.
  9. Lay half of the onion rings and top with half of the bbq chicken mixture. Top with remaining onion rings and bbq chicken. Sprinkle evenly with cheese.
  10. Grill for 5 minutes until cheese has melted
  11. Garnish with chopped tomatoes and spring onions. Enjoy!

Watch the recipe video here:

BBQ Chicken Loaded Onion Rings

Posted by Twisted on Saturday, June 22, 2019

Breakfast

Tear and Share Boursin Picnic Swirl Buns

Tear and Share Boursin Picnic Swirl Buns
Did you know that swirl buns are just as delicious savoury as they are sweet? These bundles of Boursin, spinach, and prosciutto are ideal as a snack, starter or as the centerpiece of a decadent picnic. Be sure to make enough for everyone – they are guaranteed to be a crowd pleaser!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tsp Oil
  • 250g Fresh Baby Spinach
  • 1 tsp Salt
  • 500g Soft Bread Dough
  • 300g Boursin Garlic and Herbs
  • 16 Slices Prosciutto
  • Chopped Parsley for Garnish
  • Plain Flour
  • 75g Melted Butter
  • 2 Cloves of Garlic, Chopped
  • 2 tbsp Parsley, Chopped
Instructions
  1. Heat a saute pan with oil over medium heat. Add the spinach and cook through until completely wilted. Remove, drain and leave to cool.
  2. Dust a surface with plain flour. Roll out dough to about ½” thickness in an even rectangle.
  3. Stir your Boursin Garlic and Herbs in a bowl to soften it slightly. Spread it over the surface of your dough evenly. Layer with sliced ham and your cooked, drained spinach.
  4. Using a pizza cutter, cut into 9 2” thick strips, roll each strip into swirls.
  5. Arrange into a greased deep baking dish. Cover with cling film and let rise until doubled in size.
  6. Bake in a preheated 180ºC/350ºF oven for 30 minutes until golden brown and risen.
  7. Combine your butter, garlic, and parsley and brush liberally over the surface. Leave to cool.

Watch the recipe video here:

Tear and Share Boursin Picnic Swirl Buns

Posted by Twisted on Thursday, June 20, 2019

Breakfast

Mexican Street Corn Mac ‘N’ Cheese

Mexican Street Corn Mac 'N' Cheese
Mexican Street Corn Mac 'N' Cheese
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Mexican Street Corn Mac 'N' Cheese
  • 2 corn on the cob
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of chilli powder
  • 60g butter
  • 2 cloves of garlic
  • 60g flour
  • ½ tsp chilli powder
  • ½ tsp cayenne pepper
  • 800ml whole milk
  • 130g cheddar
  • 130g mozzarella
  • 195g can of sweetcorn, drained
  • 4 spring onions, finely sliced
  • 400g macaroni
  • 100g cheddar and mozzarella mix
  • 200ml sour cream
  • 100g feta, crumbled
  • 2 tbsp chopped coriander
  • 3 spring onions, finely sliced
  • 1 tsp chilli powder
Pineapple Jalapeno Margarita
  • 1 cup tequila
  • ½ cup triple sec
  • 1 jalapeño, sliced
  • 3 cups pineapple juice
  • ½ cup lime juice
Instructions
  1. Shave your corn to obtain your corn kernels. Spread them on a tray, coat with vegetable oil and grill on a high heat for 2 mins until they are toasted and starting to char.
  2. Heat your butter in a large saute pan. Add your garlic and cook for 1 min until fragrant before adding your flour, chilli powder and cayenne pepper. Gradually add your milk in small increments, stirring constantly to prevent lumps from forming. Simmer for 2 mins, then remove from the heat. Add the mozzarella, cheddar, sweetcorn and spring onions.
  3. Pour into a baking dish and top with 100g cheddar and mozzarella mix. Grill for 5 mins on a high heat until golden and bubbly.
  4. Top with sour cream, feta, the charred corn, coriander and spring onions. Serve immediately and enjoy!
Pineapple Chilli Margarita
  1. Add your tequila, triple sec and jalapeños to a pitcher and stir, and leave to infuse for a couple hours
  2. Add 2 scoops of ice, your pineapple juice and your lime juice. Stir again and serve!

Watch the recipe video here:

https://www.facebook.com/1045035215535674/posts/2434469603258888/