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Dessert

Chocolate French Toast Loaf

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Chocolate French Toast Loaf
Chocolate French Toast Loaf
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large loaf of bread
  • ¾ cup chocolate hazelnut spread
  • 4 eggs
  • 1 cup cream
  • ½ cup milk
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • ¼ cup butter, melted
  • 3 tbsp coarse sugar
Instructions
  1. Pre-heat oven to 180C (350F). Slice a loaf of bread into ½- inch slices without slicing all the way through.
  2. Spread hazelnut spread on each slice evenly.
  3. In a large measuring cup whisk together eggs, cream, sugar and cinnamon. Pour over loaf opening the slices to be sure to get inside.
  4. Flip loaf upside down and soak for 20 minutes. Flip loaf back cut side up and soak for another 10 minutes.
  5. Pour melted butter over cut-side of bread and sprinkle sugar evenly. Bake in the oven for 40 minutes until golden brown.
  6. Serve with whipped cream, enjoy!

Watch the recipe video here:

Chocolate French Toast Loaf

Posted by Twisted on Monday, September 11, 2017

Cake

Chocolate Chunk Mousse Cake

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Chocolate Chunk Mousse Cake
Chocolate Chunk Mousse Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Base:
  • 15 digestive cookies
  • 6 tbsp butter, melted and cooled
  • 85g dark chocolate, broken up
Mousse:
  • 400 g dark chocolate, chopped
  • 2½ cups heavy cream
  • ¼ cup espresso
Ganache:
  • 2 cups heavy cream, hot
  • 454g dark chocolate finely chopped
Instructions
  1. Grease and line a 9” springform pan.
  2. In a food processor, pulse the cookies, butter and dark chocolate until crumbled. Pour into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
  3. Melt 400g of chocolate in the microwave in 30-second intervals. Let sit for about 10 minutes to cool.
  4. In a large bowl, whip together heavy cream and espresso until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine.
  5. Pour on top of the base and spread evenly. Refrigerate for 3 hours or overnight.
  6. Meanwhile, make a ganache. Add heavy cream to chocolate. Let sit for 1 minute then stir together starting in the middle until completely combined.
  7. Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides.
  8. Gently tap the tray to pop any air bubbles.
  9. Transfer to fridge for 30 minutes to set.
  10. Enjoy!

Watch the recipe video here:

Chocolate Chunk Mousse Cake

Posted by Twisted on Sunday, September 10, 2017

Main dish

Knorr Butter Chicken Bread Bowl

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Knorr Butter Chicken Bread Bowl
Whichever way you look at it, there’s no denying butter and chicken are a match made in heaven. However, if you need further proof of this fact, look no further than this ridiculously simple Knorr Butter Chicken Bread Bowl.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Knorr chicken stock pot
  • 50g butter
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 100ml water
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 tbsp tomato puree
  • ½ cup double cream
  • 1 tbsp honey
  • 2 chicken breasts, diced
  • ½ lemon, juice only
  • 1 tbsp coriander, finely chopped
  • salt, to taste
  • 1 small tin loaf, 400g
Instructions
  1. Cut your bread loaf in half and hollow out the middle. Heat the oil over high heat and brown the chicken well. Set aside.
  2. To the same pan, add the onion and fry until nicely translucent and a bit brown. Add ginger / garlic pastes, fry briefly then throw in the spices shortly followed by the tomato puree. Add chicken, hot water and gradually stir through your chicken stock pot. Cover and simmer for 10 minutes on low.
  3. Add cream, honey, salt, butter and coriander. Stir and cook for a further 5 minutes. Serve in your bread bowls!

Watch the recipe video here:

Bacon Cheeseburger Wellington

Posted by Twisted on Saturday, September 9, 2017

Breakfast

Hot Roast Chicken Gravy Buns

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Hot Roast Chicken Gravy Buns
Hot Roast Chicken Gravy Buns
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 small chicken
  • ½ lemon
  • ½ bulb garlic
  • 1½ tsps salt
  • 1 cup mayonnaise
  • toasted buns, to serve
  • 1 cup chicken stock
  • fries, to serve
  • 1 glass white wine
  • 1 tbsp french mustard
  • 1 hpd tsp plain flour
Instructions
  1. Bring your chicken up to room temp. Dry your chicken. Salt your chicken. Stuff with garlic and lemon. Roast at 220°C for 1 hour, turning over twice during the cook.
  2. Remove your garlic and lemon. Remove your chicken, shred and keep warm.
  3. Put your roasting tray over a medium heat. Add flour and cook out. Deglaze with wine, then add stock and mustard. Simmer for 5 minutes (or until rich and thick) then strain.
  4. Toast your bun. Mix mayonnaise with the mashed, roasted garlic and the roasted lemon.
  5. Pop a bit of the garlicky mayo on the bun. Top with roasted chicken and a few cooked fries. Put the top half of the bun on. Pour the gravy over the bun.
  6. Dig in.

Watch the recipe video here:

Hot Roast Chicken Gravy Buns

Posted by Twisted on Wednesday, August 23, 2017

Main dish

Sloppy Joe Cheesesteak Fries

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Sloppy Joe Cheesesteak Fries
Welcome to the major leagues.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups French fries
  • 1 tbsp oil
  • 700g beef mince
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 2 green peppers, diced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp Worcestershire sauce
  • 2 cups heavy cream, hot
  • 2 cups cheddar cheese
  • 2 cups mozzarella
  • 4 cups cooked crispy french fries
Instructions
  1. In a large non stick skillet over medium-high heat, add oil. Add beef mince and break apart using a wooden spoon. When beef is browned add onion, green peppers, garlic, Worcestershire sauce, salt and pepper. Cover and cook until onions and peppers are softened. Keep warm.
  2. In a large bowl add both cheeses and hot cream. Stir until cheeses have melted. If needed microwave for 30 second intervals to melt further. Keep warm.
  3. Arrange hot french fries on a plate. Top with cooked beef mixture. Pour cheese sauce over top.
  4. Enjoy!

Watch the recipe video here:

Sloppy Joe Cheesesteak Fries

Posted by Twisted on Wednesday, September 6, 2017

Lasagna

Lasagna Garlic Bread Boat

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Lasagna Garlic Bread Boat
Lasagna Garlic Bread Boat
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 large baguette
  • ½ cup garlic butter
  • ½ cup grated mozzarella
  • 4 lasagna fresh lasagna sheets (or cooked lasagna)
  • 1 cup beef ragu
  • ½ cup bechamel
  • ½ cup grated parmesan
Instructions
  1. Cut a neat square in the middle of the baguette and brush with garlic butter.
  2. Sprinkle with a layer of mozzarella and top with a layer of lasagna sheets, trimmed to size so they fit snugly inside the baguette.
  3. Spoon in a layer of the ragu followed by the béchamel, parmesan and another layer of pasta. Repeat for as many times as your bread permits, finally topping with a layer of pasta, followed by béchamel and the two cheeses.
  4. Wrap in foil and bake at 180°c/360°F for 20 minutes, followed by grilling/broilling for another 5 minutes.
  5. Serve with a nice salad. Enjoy!

Watch the recipe video here:

Lasagna Garlic Bread Boat

Posted by Twisted on Tuesday, August 22, 2017

Cake

Raspberry Cheesecake Swirl Buns

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Raspberry Cheesecake Swirl Buns
Glazed Raspberry Cheesecake Swirl Buns.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Dough:
  • 1 cup (240ml) milk, warmed
  • ½ cup (135g) granulated sugar
  • 2 tablespoons active dry yeast (2 standard size packets)
  • ½ cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 4 and ½ cups (562g) all-purpose flour, plus more for dusting/rolling
Filling:
  • 8 oz Cream Cheese softened
  • ¼ Cup Butter softened
  • ½ Cup Sugar
  • 2 packages frozen raspberries
  • 2 tbsp cornstarch
Glaze:
  • 1 cup icing sugar
  • ¼ cup cream
Instructions
  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
  2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  3. 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.
  4. 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
Filling:
  1. In a bowl mix cream cheese, butter, sugar, and vanilla with a hand mixer until smooth.
  2. Keep raspberries frozen until needed. Mix raspberries with sugar and corns starch until coated
Assembly:
  1. Preheat oven to 200C (400F).
  2. Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and roll into a 12×18 inch even rectangle.
  3. Spread cream cheese mixture evenly over dough.
  4. Mix raspberries with cornstarch and spread evenly over mixture. Tightly roll dough into a long log. Cut into 12 even rolls. Arrange in prepared baking dish.
  5. Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.
  6. In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.
  7. Enjoy!

Watch the recipe video here:

Glazed Raspberry Cheesecake Swirl Buns

Posted by Twisted on Tuesday, August 22, 2017

Cake

Triple Chocolate Mocha Mousse Cake

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Triple Chocolate Mocha Mousse Cake
Chocolate Chunk Mousse Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base:
  • 15 digestive cookies
  • 6 tbsp butter, melted and cooled
  • 85g dark chocolate, broken up
Mousse:
  • 400 g dark chocolate, chopped
  • 2½ cups heavy cream
  • ¼ cup espresso
Ganache:
  • 2 cups heavy cream, hot
  • 454g dark chocolate finely chopped
Instructions
  1. Grease and line a 9” springform pan.
  2. In a food processor, pulse the cookies, butter and dark chocolate until crumbled. Pour into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
  3. Melt 400g of chocolate in the microwave in 30-second intervals. Let sit for about 10 minutes to cool.
  4. In a large bowl, whip together heavy cream and espresso until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine.
  5. Pour on top of the base and spread evenly. Refrigerate for 3 hours or overnight.
  6. Meanwhile, make a ganache. Add heavy cream to chocolate. Let sit for 1 minute then stir together starting in the middle until completely combined.
  7. Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides.
  8. Gently tap the tray to pop any air bubbles.
  9. Transfer to fridge for 30 minutes to set.
  10. Enjoy!

Watch the recipe video here:

Chocolate Chunk Mousse Cake

Posted by Twisted on Monday, August 28, 2017