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Breakfast

Cheesy Stuffed Dough Ball Chilli Pie

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Cheesy Stuffed Dough Ball Chilli Pie
A big bowl of chili is a super comfort food for us. This chili recipe is one pot, easy and delicious. We topped it with cheese stuffed doughballs to dip right into the chili. Fill the dough balls with any cheese you like or just keep them coated in garlic butter. Either way, this is a crowd pleaser!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb beef mince
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp tomato paste
  • 1 cup beef stock
  • 1 can chopped tomatoes
  • 1 tbsp brown sugar
  • 1 can drained kidney beans
  • 500g pizza dough
  • Cubed mozzarella
  • ½ cup Garlic butter
Instructions
  1. In a large skillet heat oil over medium heat. Add onions and garlic and cook until softened and aromatic. Add beef mince breaking apart with a spoon. Cook until browned.
  2. Add all spices and tomato paste and stir to coat well. Stir in beef stock, chopped tomatoes and brown sugar. Add kidney beans and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 40 minutes until thickened.
  3. Pre-heat oven to 180ºC (350ºF).
  4. Separate dough into 45g balls. Flatten out and place one cube of mozzarella cheese inside. Bring up sides over mozzarella and pinch to seal.
  5. Arrange cheese filled dough balls over the chilli mixture. Brush generously with garlic butter. Bake in the oven for 30 minutes until buns are golden brown.
  6. Enjoy!

Watch the recipe video here:

Cheesy Dough Ball Topped Chilli

Cheese Stuffed Dough Ball Chilli Pie

Posted by Twisted on Thursday, January 25, 2018

Cake

Salted Caramel Sticky Buns

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Salted Caramel Sticky Buns
SALTED CARAMEL STICKY BUNS
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Caramel:
  • 110g (1 stick) unsalted butter
  • 150g dark brown sugar
  • 100 ml cup Baileys
  • 100 ml heavy cream
  • 3 tbsp honey
  • ¼ tsp salt
Dough:
  • 160 ml whole milk, warm
  • 50 g plus 1 tbsp sugar, divided
  • 1¼ tbsp active dry yeast
  • 2 large eggs, whisked
  • 110g unsalted butter, softened
  • 350 g plain flour
  • ½ tsp salt
Filling:
  • 110 g unsalted butter
  • 1 tbsp cinnamon
  • 150 g dark brown sugar
  • 1 tsp salt
  • chocolate chips
Instructions
  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until froth.
  2. Add softened butter, salt, eggs and whisk well. Add flour to the bowl and mix well. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  3. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. it should be approx ¼ inch thick.
  4. Meanwhile, in a saucepan, melt butter. Add brown sugar, Baileys, cream, honey and salt. Bring to a boil for 2 minutes. Set aside. Pour the caramel in the bottom of a baking dish.
  5. Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and roll into a 12x18 inch even rectangle.
  6. Mix together butter, brown sugar, and cinnamon. Spread evenly over rectangle almost to the edges. Sprinkle chocolate chips evenly over top. Tightly roll dough into a long log. Cut into 12 even rolls.
  7. Pour caramel sauce over the bottom of the greased dish. Arrange rolls in prepared baking dish on top of the caramel.
  8. Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubble. Remove and flip upside down onto a large board. Let pan sit on top for 1 minute then remove.
  9. serve warm, enjoy!

Watch the recipe video here:

Salted Caramel Sticky Buns

Salted Caramel Sticky Buns

Posted by Twisted on Wednesday, January 24, 2018

Main dish

Sheetpan Chicken Caprese Paninis

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Sheetpan Chicken Caprese Paninis
SHEETPAN CHICKEN CAPRESE GRILLED SANDWICHES
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 slices white bread
  • 1 cup fresh pesto
  • 6 tomatoes, sliced
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper
  • 2 cups shredded chicken
  • sliced mozzarella
  • ¼ cup melted butter
Instructions
  1. Pop your tomato slices in a non-stick baking tray along with the vinegar, oil, salt and pepper. Toss to coat. Roast at 160°C for 45 minutes. Cool.
  2. Put half of the melted butter in a clean sheetpan and brush to distribute. Lay down 8 slices of bread, overlapping slightly. Top with mozzarella, pesto, chicken, roasted tomatoes and a little more mozzarella. Top with 8 more slices of bread, brush with the remaining butter, then cover with a piece of parchment paper and weigh down with a heavy tray. Bake for 30 minutes at 200°C. Remove the tray and the paper then grill for 5 minutes, or until golden.
  3. Transfer to a board, dice into mini sandwiches then dig in!
  4. Enjoy!

Watch the recipe video here:

Sheetpan Chicken Caprese Grilled Sandwiches

Sheetpan Chicken Caprese Paninis

Posted by Twisted on Wednesday, January 24, 2018

Main dish

Chicken Fajita Wellington

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Chicken Fajita Wellington
Chicken Fajita Wellington recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp. butter
  • 2 slices white or sourdough bread
  • 1 tbsp. plus 2 tsp. marinara
  • 1 c. shredded mozzarella, divided
  • ¼ c. freshly grated Parmesan, plus more for garnish
  • 3 oz. fresh or frozen breaded chicken, cubed
  • A few torn basil leaves
  • Freshly ground black pepper
Instructions
  1. Heat broiler. Assemble sandwich: Spread butter on one side of each slice of bread. On the unbuttered side of one slice, spread 1 tablespoon marinara sauce, then top with ¾ cup mozzarella, Parmesan, chicken, and basil. Top with remaining slice of bread, buttered side up.
  2. In a large, oven-safe skillet over medium heat, cook sandwich until crispy, 5 minutes per side.
  3. Spread remaining 2 teaspoons marinara sauce on top of sandwich, then top with remaining ¼ cup mozzarella. Broil until cheese is melty and golden.
  4. Sprinkle with additional Parmesan and pepper and serve.

Watch the recipe video here:

Chicken Fajita Wellington

Chicken Fajita Wellington

Posted by Twisted on Tuesday, January 23, 2018

Pizza

Pizza Taquitos

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Pizza Taquitos
Pizza taquitos - quicker than pizza, better than boring old normal taquitos, these are the perfect accompaniment to an afternoon spent slobbing on a sofa watching athletes at the peak of their physical prowess. Taking a minimal amount of time and effort giving a really delicious pay off, these molten sticks of cheesy pizza goodness are the ultimate game day snack.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 10 tortilla wraps
  • ½ cup garlic butter
  • ½ cup pizza sauce
  • 3 cups grated mozzarella
  • ½ cup sliced pepperoni
Instructions
  1. Brush a line of garlic butter onto the tortilla and top with pizza sauce, mozzarella and sprinkle with the chopped pepperoni.
  2. Roll up tightly into a cigar shape and lay on a baking tray.
  3. Brush with normal butter and grill on high, turning over every few minutes, until crisp.
  4. Sprinkle them all with mozzarella and more pepperoni and grill for a further five minutes until the cheese has melted. Eat straight away.

Watch the recipe video here:

Pizza Taquitos

Pizza Taquitos

Posted by Twisted on Tuesday, January 23, 2018

Cake

Peanut Butter Stuffed Brownies

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Peanut Butter Stuffed Brownies
PEANUT BUTTER STUFFED BROWNIES
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 tbsp. vegetable oil
  • 1 onion, chopped
  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 1-2 tbsp. yellow mustard
  • 1-2 tbsp. ketchup
  • 2 (8-oz) tubes Crescent Rolls
  • 6 slices cheddar cheese, halved
  • ⅓ c. dill pickle chips
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Sesame seeds (untoasted), for garnish
Instructions
  1. Preheat oven to 375° and line a large baking sheet with parchment paper. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add ground beef, breaking the meat up with a wooden spoon. Season with salt and pepper, and cook until browned all over and cooked through, another 4-5 minutes. Turn off heat and drain fat.
  2. Return skillet over low heat and check for seasonings, adding more salt and pepper if necessary. Add ketchup and mustard and stir until evenly combined. Turn off heat.
  3. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointy ends of the triangles facing outward (the base of the triangles should overlap). Spread ground beef mixture over triangle bases, forming a ring. Top with cheddar slices then with pickle chips.
  4. Fold triangle tips over filling (there will be gaps where meat and cheese peeks out between crescent rolls). Brush the top of the dough with egg wash and sprinkle with sesame seeds.
  5. Bake until dough is golden and the cheese has melted, 15 to 20 minutes.
  6. Serve warm.

Watch the recipe video here:

Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies

Posted by Twisted on Sunday, January 21, 2018

Main dish

Croque Monsieur Hasselback Potatoes

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Croque Monsieur Hasselback Potatoes
Potatoes - unparalleled in their versatility, these humble looking tubers have graced the tables of kings and lined the gutters of many a bad night out. There are few things that do not benefit from hasselbacking or being "croqued" and our lumpy friends certainly aren't one of them - in fact, stuffed full of ham and cheese and covered in bechamel sauce, these Franco-British love ins are essentially heaven on a plate. Nom.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 medium potatoes
  • 1 tbsp oil
  • 1 tbsp salt
  • 10 slices emmental
  • 10 slices ham
  • 2 cups bechamel/white sauce
  • 2 cups grated emmental
Instructions
  1. Begin by slicing parallel lines down the length of each potato, using two wooden spoons as guides to prevent the knife cleaving your tater in half.
  2. Rub each one with oil and sprinkle with salt, then bake for at least an hour, until they begin to fan out and look all sexy.
  3. Remove from the oven and leave until cool enough to handle.
  4. Stick slices of emmental and ham in each alternate slit in the potato then cover with bechamel sauce and more emmental.
  5. Bake for a further 20 minutes until the cheese is bubbling.

Watch the recipe video here:

Croque Monsieur Hasselback Potatoes

Croque Monsieur Hasselback Potatoes

Posted by Twisted on Thursday, January 18, 2018

Main dish

Giant Cheese Stuffed Burger Wellington

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Giant Cheese Stuffed Burger Wellington
Heavens. What is this perfect circle of meaty joy? This vast, happy bundle of fun? It's a cheeseburger wellington! Dripping with cheese and wrapped with buttery pastry, it's basically the most economical, delicious way of serving a crowd since Jesus fed the 5,000.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4lb beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp garlic powder
  • 2 cups grated mixed cheese
  • 1 tbsp oil
  • 2.2 lb puff pastry
  • 3 egg yolks, beaten
  • 2 tbsp sesame seeds
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix the beef mince together with the salt, pepper and garlic powder. Split in two and press each half into a springform cake tin on a sheet of baking paper. Sprinkle one half with cheese and lay the other on top, then press together around the edges to seal.
  3. Heat the oil in a large frying pan then fry the massive burger on both sides (you can flip it by placing a plate on top and spinning the pan upside-down).
  4. Cut the pastry into two circles, each larger than the burger. Lay the burger on one and paint the visible edge of pastry with egg yolk, then lay the other pastry circle on top and press together to seal and crimp around the edges.
  5. Brush the whole thing with more egg yolk and sprinkle with sesame seeds.
  6. Bake for 40 - 50 minutes until a temperature probe says the beef is cooked through.

Watch the recipe video here:

Stuffed Burger Wellington

Cheese Stuffed Burger Wellington

Posted by Twisted on Tuesday, January 16, 2018

Lasagna

Long Lasagna Roll-ups

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Long Lasagna Roll-ups
Long Lasagna Roll-ups
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 cups ricotta cheese
  • ½ cup cooked spinach, drained
  • ½ cup finely grated parmesan
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • 1 egg
  • 6 Lasagna sheets
  • 1½ cup bechamel sauce
  • 2 cups ragu
  • 9 slices mozzarella cheese
  • Basil
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl mix together ricotta, spinach, parmesan, egg, salt, pepper, and nutmeg until smooth. Lay out lasagna noodles and spread each with ricotta mixture. Roll each into a tight log.
  3. Spread béchamel on the bottom of a baking dish. Lay each roll on the béchamel without touching each other.
  4. Spread rage over top and lay mozzarella to cover.
  5. Cover with parchment and foil and bake for 25 minutes until sauce is bubbly and noodles are cooked.
  6. Remove foil and parchment and grill for 5 minutes until golden and bubbly.
  7. Sprinkle with fresh basil. Enjoy!

Watch the recipe video here:

Long Lasagna Roll-ups

Long Lasagna Roll-ups

Posted by Twisted on Friday, January 5, 2018

Cake Dessert

Baileys Salted Caramel Cheesecake Martini

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Baileys Salted Caramel Cheesecake Martini
BAILEYS SALTED CARAMEL CHEESECAKE MARTINI
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 tbsp cream cheese
  • 2 scoops vanilla ice cream
  • 100ml vanilla vodka
  • 100ml baileys original
  • 2 tbsp salted caramel sauce
  • 1 tbsp honey
Instructions
  1. Add all the ingredients into a food processor and blend together until smooth.
  2. Take a martini glass and dip it in caramel sauce so it coats the rim of the glass. Once coated dip into crushed biscuits.
  3. Pour your blended Baileys Cheesecake Martini mix into your glass and garnish with soft caramel toffees.
  4. Sit back and enjoy!

Watch the recipe video here:

Baileys Salted Caramel Cheesecake Martini

Baileys Salted Caramel Cheesecake Martini

Posted by Twisted on Thursday, December 28, 2017