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Breakfast

Upside Down Chicken Parm Mug Pies

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Upside Down Chicken Parm Mug Pies
Redefining a “hug in a mug”, Twisted is proud to present our most convenient comfort food yet! Perfectly portioned and easy to prepare, these individual chicken parm pot pies make for a show-stopping centerpiece that no one is going to forget in a hurry. You’ll never look at mugs in the same way again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Frozen chicken nuggets
  • 1 cup Pasta Sauce
  • 1 cup grated mozzarella
  • 2 tbsp chopped basil
  • 250g dry spaghetti, cooked
  • ¾ cup butter, melted
  • 3 cloves garlic minced
  • ¼ cup finely chopped parsley
  • Pizza Dough rolled and cut into 4 “ rounds
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Cook 12 chicken nuggets according to the package. Set aside
  3. Mix together butter, garlic, and parsley. Toss the cooked spaghetti in ¾ of the garlic butter.
  4. In a wide rimmed mug add two tablespoons of pasta sauce followed by mozzarella, basil, mozzarella, 3 chicken nuggets, 1 tbsp pizza sauce and enough spaghetti to fill the cup. Brush the rim of the mug with a bit of oil. Top with a round of pizza dough and press to adhere to the sides of the mug.
  5. Brush with garlic butter and bake for 20 minutes until cheese is melted and pizza dough is golden brown.
  6. Flip upside down onto a plate. Use a knife to release the dough from the mug and life up. The contents should fall nicely into the bread bowl.
  7. Enjoy!

Watch the recipe video here:

Upside Down Chicken Parm Mug Pies

Upside Down Chicken Parm Mug Pies

Posted by Twisted on Wednesday, January 10, 2018

Breakfast

Meatball Wellington Ring

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Meatball Wellington Ring
Behold!! A round wellington! Why hasn't this been attempted before, you ask? I'll tell you why. Few are as ambitious as the Twisted cooks. Such wonderful creativity. I love pastry.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1kg beef mince
  • 500g pork mince
  • 1 tbsp chilli flakes
  • 2 tbsp chopped parsley
  • 1 cup parmesan
  • 1 cup fresh breadcrumbs
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1kg puff pastry
  • egg wash
  • marinara sauce, to serve
  • Sliced Mozzarella
Instructions
  1. Mix your meat, seasoning, parsley, parmesan, breadcrumbs and egg in a bowl until well distributed. Dump onto a lined baking tray and fashion into a circle with your hands. Grill on high for 5 minutes. Drain and cool.
  2. Roll out half of your pastry until wide enough to fit your full ring with a 1" edge. Lay down a ring of mozzarella, then pop on the meatball ring. Cover with another ring of cheese, then brush the exposed pastry with egg wash. Lay over another sheet of pastry. Cut a hole in the middle to seal the pastry together. Seal the outside with your fingers, then cut away the excess with a pizza cutter. Seal the outside with a fork. Brush everything well with egg wash.
  3. Bake for 35 minutes at 200°C, or until the meat reaches 70°C and the pastry is lovely and golden.
  4. Eat with copious amounts of rich marinara!

Watch the recipe video here:

Meatball Wellington Ring

Meatball Wellington Ring

Posted by Twisted on Monday, February 19, 2018

Main dish

Jalapeno Popper Stuffed Meatloaf

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Jalapeno Popper Stuffed Meatloaf
Meatloaves can be boring an sometimes dry. But when you stuff one with jalapeño popper filling and while it cooks the cheese melts, there’s no doubt a Jalapeño popper stuffed meatloaf will be a winner at your dinner table!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1lb beef mince
  • ⅔ cup breadcrumbs
  • 2 eggs, whisked
  • 1 tbsp dried parsley
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups cream cheese
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup grated cheddar cheese
  • 3 jalapeños diced
  • 1 tsp garlic powder
  • Barbecue Sauce
Instructions
  1. Preheat oven to 180ºC (350ºF).
  2. In a large bowl mix together beef, bread crumbs, eggs, parsley, salt, pepper.
  3. Press ¾ of mix into a loaf tin along the bottom and press up the edges keeping a well in the middle.
  4. Mix together cream cheese with 1 tsp salt and ½ tsp pepper, cheddar cheese, garlic powder, and jalapeños.
  5. Add cream cheese mixture to the well.
  6. Cover with remaining meat to seal.
  7. Bake for 30-40 minutes covered with foil. Take out and flip over onto a tray. Brush with barbecue sauce. Grill in the oven until glazed.

Watch the recipe video here:

Jalapeno Popper Stuffed Meatloaf

Jalapeno Popper Stuffed Meatloaf

Posted by Twisted on Tuesday, January 2, 2018

Dessert

Cinnamon Swirl Apple Pie

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Cinnamon Swirl Apple Pie
Get mesmerized with this swirly cinnamon pie, filled to the brim with cinnamon sugar coated apples. A fun spin on your traditional apple pie and just as easy to make, if not easier! Serve warm with your favorite creamy vanilla ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 refrigerated pie crusts
  • 2 tbsp unsalted butter, melted
  • 4 tsp ground cinnamon
  • 8 cups Granny Smith apples peeled, cored, thinly sliced
  • ¾ cup sugar
  • 1 tsp cinnamon
  • 3 tbsp flour
  • Egg wash
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Roll out one pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll tightly into a log. Cut into ¼” rounds. Repeat with second pie crust.
  3. Place half of the rounds in a greased pie dish and press to adhere and attach to form a crust right to the edges of the pie dish. Brush with egg wash and set aside.
  4. Toss apples with sugar, cinnamon, and flour until coated. Place apples into prepared crust.
  5. Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to ¼” thick and place on top of the apples. Press edges to seal and cut any excess pie crust. Brush the top evenly with egg wash and cut a small X in the center of the pie.
  6. Bake for 45 minutes until apples are cooked through and crust is golden brown.
  7. Serve with vanilla ice cream. Enjoy!

Watch the recipe video here:

Cinnamon Swirl Apple Pie

Cinnamon Swirl Apple Pie

Posted by Twisted on Monday, December 25, 2017

Dessert

Red Velvet Pancakes

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Red Velvet Pancakes
Red Velvet is a cake that many love and pancakes are a breakfast favourite, so why not put the two and two together. These red velvet pancakes taste like the real deal. They’re fully and pair perfectly with the cream cheese icing.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups plain flour
  • 3 tbsp cocoa powder
  • 1 tbsp baking powder
  • ½ tsp baking sofa
  • ¼ tsp salt
  • 1½ cups milk
  • 2 tbsp vinegar
  • ½ cup sugar
  • 2 eggs
  • 1-2 tbsp red food colouring
  • 2 tsp vanilla
  • ⅓ cup butter, melted
  • Cream cheese glaze:
  • 8 oz cream cheese
  • ⅓ cup butter, softened
  • 2 cups powdered sugar
  • ¼ cup milk
  • ½ tsp vanilla
Instructions
  1. Whisk together flour, baking powder, baking soda, cocoa powder, salt and sugar. Make a small well in the centre and add milk, eggs, vanilla and butter, whisk to combine. Add vinegar and red food colouring. Set aside
  2. Meanwhile make the icing. Mix together cream cheese and butter. Add powdered sugar, milk and vanilla and whisk until completely smooth.
  3. Ladle about ⅓ cup of pancake mixture into a non-stick pan over medium heat. Cook until the bubbles pop and then flip and cook for an additional 30 seconds.
  4. Stack pancakes, drizzle with icing and chopped fruit.
  5. Enjoy!

Watch the recipe video here:

Red Velvet Pancakes

Red Velvet Pancakes

Posted by Twisted on Wednesday, February 14, 2018

Breakfast

Chicken Fajita Slab Pie

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Chicken Fajita Slab Pie
Fajitas meet pies in one of the most glorious double acts to grace the culinary stage. Glorious flaky pastry and creamy, spicy, cheesy chicken. It's the one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 1 onion, sliced
  • 4 - 5 mixed peppers, sliced
  • 3 cloves garlic, minced
  • 4 chicken breasts, shredded
  • 1 packet fajita seasoning
  • 500ml double cream
  • 2 large sheets puff pastry
  • 4 cups grated cheddar
  • 1 egg, beaten
  • Paprika
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a large heavy bottomed saucepan and fry the onion and peppers until soft, then add the garlic and cook for a minute or so more.
  3. Add the shredded chicken and the fajita spices and stir everything together, then pour in the cream and stir everything together.
  4. Lay one of the big sheets of pastry on a lined baking tray and top it with the creamy fajita mix. Leave a little gap around the edges to stick the pastry lid on top. Scatter the cheese on top of the mix.
  5. Brush around the edge with the beaten egg and stick the lid on top, then brush the whole thing with egg and sprinkle with paprika.
  6. Bake for 40 - 50 minutes (until the pastry has turned a lovely golden colour).

Watch the recipe video here:

Chicken Fajita Slab Pie

Chicken Fajita Slab Pie

Posted by Twisted on Wednesday, April 18, 2018

Breakfast

Cheesy Bacon French Toast Triangles

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Cheesy Bacon French Toast Triangles
Savoury french toast is a thing! These french toast triangles are stuffed with cheese, bacon and got a bit of a spicy kick from jalapeños.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 slices soft white bread
  • 1 cup grated cheddar cheese
  • 8 rashers bacon, cooked crispy and chopped
  • 2 jalapenos, seeded and diced
  • 3 eggs
  • 1 cup milk
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Mix together cheese, bacon and jalapeños.
  2. Cut crusts off the slices of bread and be sure to have the bread in somewhat of a square shape.
  3. Place about 1 tbsp of the cheese mixture on one side of the bread. Fold over corner to corner and pinch edges to seal.
  4. In a separate bowl, whisk together eggs, milk, salt and pepper. Dip each triangle into the egg mixture to soak slightly.
  5. Heat some oil and butter in a pan over medium heat. Pan sear each triangle until golden brown.
  6. Enjoy!

Watch the recipe video here:

Cheesy Bacon French Toast Triangles

Cheesy Bacon French Toast Triangles

Posted by Twisted on Friday, April 20, 2018

Dessert

Elmlea Easter Trifle

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Elmlea Easter Trifle
Feeding the family is a trifle this Easter with our latest festive special. Combining a brownie base with dollops of chocolate and crushed raspberries, this dessert delivers happy hours of egg hunting within layers of long life Elmlea whipped cream. A celebration of all the things that make Easter great, this is an easy crowd pleaser that proves just how tasty holidays can be.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Pudding:
  • 6 tbsp sugar
  • 3 tbsp cornstarch
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 300 ml Elmlea Double Cream
  • 300 ml milk
  • 1 tsp vanilla
  • 1 tsp instant coffee
  • 75g dark chocolate, finely chopped
Cream:
  • 500ml Elmlea Double Cream
  • 2 tbsp icing sugar
  • 400g chocolate brownies
  • Chocolate Eggs
  • Fresh Raspberries
  • Chocolate Shavings (Optional)
Instructions
  1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Add cream, milk, and vanilla. Whisk until cornstarch is completely dissolved.
  2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute more. Transfer to a bowl, cover with cling film with it touching the surface. Chill until set.
  3. Place the 500ml cream, icing sugar in a bowl. Whisk to form stiff peaks.
  4. To assemble, layer up the brownies, followed by raspberries and chocolate eggs. Top with chocolate pudding and whipped cream. Repeat then top with additional chocolate eggs and raspberries and chocolate shavings (optional).
  5. Chill for half an hour and then serve!

Watch the recipe video here:

Elmlea Easter Trifle

Elmlea Easter Trifle #ad

Posted by Twisted on Monday, April 9, 2018

Breakfast

Jalapeno Popper Chicken Nachos

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Jalapeno Popper Chicken Nachos
Jalapeno Popper Chicken Nachos
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 small tortillas
  • 1½ cups heavy cream
  • 2 large chicken breasts, shredded
  • 2 jalapenos, diced
  • 2 cloves garlic, crushed
  • 8 rashers bacon, diced
  • ½ cup butter, melted
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cayenne
  • 1 tsp black pepper
Instructions
  1. Slice each of the tortillas into 6 triangles. Toss the spices in the butter then add the triangles. Coat well, then transfer to a baking sheet (or sheets). Bake at 160°C for 15 minutes. Leave to cool, then transfer half to a cast iron skillet.
  2. While they are cooling, make your chicken mix. Fry the bacon until almost crisp. Add the jalapenos and cook briefly. Add the garlic and cook until fragrant. Pour in the cream then add the chicken and salt. Bring to a simmer and stir well to combine. Set aside.
  3. Load the nachos with the chicken and ½ cup cheddar. Top with the remaining nachos, more chicken and more cheese.
  4. Bake for 10 minutes at 180°C, or until deliciously melted and nice.
  5. Enjoy!

Watch the recipe video here:

Jalapeno Popper Chicken Nachos

Jalapeno Popper Chicken Nachos

Posted by Twisted on Saturday, April 21, 2018

Lasagna

Crispy Lasagna Onion Bombs

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Crispy Lasagna Onion Bombs
CRISPY LASAGNA ONION BOMBS
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 small white onions
  • 1 cup beef ragu
  • ½ cup bechamel sauce
  • fresh lasagna sheets, cooked
  • 4 slices mozzarella
  • oil, for frying
  • 1 cup plain flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • parmesan, for serving
Instructions
  1. Top and tail then peel your onions. Cut in half, leaving two sets of rings. Separate out the rings then partner each ring with its opposing number (you want the two largest rings only)
  2. Using a small cookie cutter (about ⅕" in diameter), cut out as many rings of cheese and lasagna sheet as you can, then set aside.
  3. Layer your onions - in each half, put in a circle of pasta. Top with 1 tsp of ragu, then a slice of cheese, ½ tsp bechamel, then another piece of pasta. Repeat this process in both halves, but refrain from putting a final slice of pasta on ONE of the halves. Put one half on top of the other to form a ball. Transfer to a baking tray and pop in the freezer for ½ hour.
  4. Dip each ball into the flour, shake off the excess, then go in the egg then the breadcrumbs. Repeat with all the bombs.
  5. Heat your oil to frying temperature then go in with half of your balls. Fry until beautiful and golden. Drain on kitchen towel and leave to rest for a few minutes.
  6. Serve with lashings of parmesan.
  7. Enjoy!

Watch the recipe video here:

Crispy Lasagna Onion Bombs

Crispy Lasagna Onion Bombs

Posted by Twisted on Thursday, April 19, 2018