Servings:

pieces

Parmesan Baked Meatballs

Simple and yummy Meatball recipe for the whole Family 🙂

Prep Time:
30

Cook Time:
15

Total Time:
45

Ingredients (Servings: pieces)

Meatballs
Minced Beef	g
Bread Crumbs	tbsp
Yellow Onion
Garlic Clove
Handful Fresh Basil
Parmesan Cheese	tbsp
Salt & Pepper to taste
Olive Oil
Marinara Sauce
Tomato Sauce	g
Dried Oregano	tsp
Dried Rosemary	tsp
Dried Thyme	tsp
Sweet Smoked Paprika Powder	tsp
Topping
Parmesan Cheese
Handful Fresh Basil

Preparing In The Kitchen

Peel and chop the onion and garlic
Wash and pat dry basil then roughly chop.
In a bowl, add the beef and all the remaining ingredients. Mix well and from the mixture with an ice-cream scoop form the balls.
Place an ovenproof pan on the medium heat and drizzle in olive oil. Once sizzling add meatballs and cook for 3-4 minutes- until browned, while often turning them not to burn.
Heat up the oven on 200ºC.
In the meantime, prepare marinara sauce mixing in a bowl all the ingredients.
Once meatballs are ready, pour over the sauce, gently mix with meatballs and remove from the heat.
Sprinkle over more parmesan flakes and place it in the oven for 3-4 minutes, until cheese is melted.
Take the meatballs from the oven, set aside to cool down and top with some fresh basil.
Serve with cooked pasta or with nice brad slices to dip 🙂

More recipes on: www.beastfeast.eu

Servings:

pieces

Hot Honey Spiced Pretzels

These pretzels are soft and chewy with a seasoning that makes them extra special. And there is nothing better then a warm pretzel.

Prep Time:
30

Cook Time:
30

Total Time:
2

Ingredients (Servings: pieces)

Pretzels
Warm water	ml
Honey	tbsp
Active Dry Yeast	tsp
Beer	ml
Salted Butter	g
All-Purpose Flour	g
Baking Soda	g
Hot Honey Butter
Salted Butter	g
Honey	g
Cayenne Pepper	tsp
Sweet Smoked Paprika Powder	tsp
Seasoning
Dried Parsley	tbsp
Dried Oregano	tbsp
Dried Dill	tbsp
Garlic Powder	tsp
Sweet Smoked Paprika Powder	tsp
Onion Powder	tsp
Pretzel Salt	tsp
Sweet mustard dip
Greek Yoghurt	g
Sweet Mustard	tbsp

Preparing In The Kitchen

To prepare the pretzels combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
Add the beer, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
For the seasoning mix all the ingredients together in bowl.
To make the hot honey, melt the butter and honey in the pan, adding cayenne pepper and smoked paprika. Mix it all together and remove from the heat.
Preheat the oven to 200ºC. Line 2 baking sheets with parchment paper.
Remove the dough from the bowl and place on a floured surface. Divide the dough into 16 equal pieces. Roll each peace into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
Bring a large pot of water to a boil adding baking soda to boiling water.
Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon.
Place the pretzel on the baking sheet. Brush the pretzels with hot honey butter and sprinkle seasoning.
Bake for 10 to 15 minutes or until pretzels are golden brown.
Meanwhile, the dip mix both yoghurt and mustard together in a bowl, if desired you can drizzle some hot honey butter on top.
Dip warm pretzels in creamy sweet mustard dip and enjoy 🙂

More recipes on: www.beastfeast.eu

Servings:

pieces

Broccolini Lemon Ricotta Tart

Puffy Tart topped with fresh lemon ricotta crunchy broccolini and crispy prosciutto. Simple, colourful and so yummy!

Prep Time:
15

Cook Time:
30

Total Time:
45

Ingredients (Servings: pieces)

Puff Pastry
Olive Oil	tbsp
Sesame Seeds	tbsp
Ricotta Cheese	g
Lemon Zest	tbsp
Goat Cheese	g
Prosciutto Ham	g
Lemon Juice	tbsp
Salt & Pepper to taste
Honey

Preparing In The Kitchen

Preheat the oven to 180 C and line a baking sheet with parchment paper.
Wash the broccoli and pat dry.
Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet, then prick the pastry with the tines of a fork.
Brush olive oil all over the dough, sprinkle with sesame seeds.
Add the ricotta in a bowl, wash the lemon with hot water, dry and grate the peel with a grater. Halve the lemon and squeeze the juice. Add the lemon juice and lemon zest to the ricotta and season with salt and pepper.
Spread the ricotta over the puff pastry. Arrange the broccoli in an even layer over the ricotta and drizzle lightly with olive oil. Cut or break the goat cheese in small pieces and sprinkle over the broccoli. Season with salt and pepper. Add the prosciutto on top.
Bake for 25-30 minutes or until the pastry is golden and the prosciutto is crisp.
Remove the tart from the oven and sprinkle more of sesame seeds and drizzle with honey.

More recipes on: www.beastfeast.eu

Servings:

pieces

Grilled Chicken Avo Melon Salsa Bowl

A perfect Summer recipe. Sweet melon, creamy avocado and salty feta salsa combined with smoky grilled chicken all drizzled with creamy spicy peanut dressing.

Prep Time:
30 min

Cook Time:
15 min

Total Time:
45 min

Ingredients (Servings: pieces)

Salsa
Melon
Avocado
Feta Cheese	g
Olive Oil	ml
Honey	tbsp
Lemon Juice
Mint	tbsp
White Aceto Balsamico	tbsp
Pinch of Salt
Chicken
Chicken Breast	g
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Dried Oregano	tsp
Olive Oil	ml
Dressing
Peanut Butter	g
Soy Sauce	ml
Sesame Oil	ml
Rice Vinegar	ml
Sriracha Sauce	tbsp
Honey	tbsp
Lime Juice	tbsp
To Finish
Bulgur	g
Baby Leaf Salad	handful
Black Sesame	to garnish

Preparing In The Kitchen

Salsa

To prepare the salsa, peel both avocado and melon and cut in small cubes together with feta, place all in a bowl. Wash the mint and pat dry, then chop. In a small bowl mix together, olive oil, honey, lemon juice, balsamic vinegar and salt, mix all together and pour over salsa, mix all well and let it sit while you prepare the rest.

Chicken

Place chicken breasts in the bowl and add all the remaining ingredients, mix it all well and let it marinate for few minutes before start grilling.
Once you are ready for grilling, place the chicken on a hot grill and cook for about 10-12 minutes turning occasionally until cooked through. Once chicken is done transfer it on a cutting board and let it cool down slightly before cutting it.

Dressing

To prepare the dressing in small kitchen blender or in a bowl mix together all the ingredients.

In the meantime, cook the grain of your choice as per package instructions.
To assemble the salad first place the salad on the bottom of the bowl, than add cooked grain, place grilled chicken slices and top with avo melon salsa. Drizzle all well with creamy spicy peanut dressing and garnish with black sesame seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chipotle Chicken and Egg Breakfast Quesadilla

This Breakfast Quesadilla is the perfect brunch dish…. Or any day of the week. You can adapt these quesadillas to use whatever you have in your fridge. And the Best: They are perfect for storing in the freezer to have on hand for busy mornings.

Prep Time:
15 min

Cook Time:
10 min

Total Time:
25 min

Ingredients (Servings: pieces)

Chipotle Chicken
Boneless Chicken Breast	g
Yellow Onion
Olive Oil	tbsp
Chipotle Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Garlic Powder	tsp
Kosher Salt	tsp
Filling
Eggs
Kosher Salt	tsp
Butter	tbsp
Cheddar Cheese	g
Spring Onion	tbsp
Baby Spinach	g
Cherry Tomatoes	g
Fresh Herbs (Dill, Coriander, Parsley)	g
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Rinse the chicken under cold water, pat dry and cut into bite size pieces. Peel and finely chop the onion. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the chicken and onion. Cook until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and salt. Add 150ml water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
Meanwhile, whisk together the eggs and a pinch of salt in a medium bowl. Wash the cherry tomatoes, pat dry and quarter them. Wash the herbs, shake dry and finely chop. In a medium bowl, mix the tomatoes with herbs and 2 tablespoons of olive oil.
Melt the butter in a large skillet over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the skillet until fluffy and barely set, about 2 minutes. Immediately remove from the skillet.
Lay the tortillas flat on a clean counter. On the top of 2 tortillas, evenly layer the cheese, eggs, chicken. If you like, add a handful of spinach, arugula on top. Then lay the remaining 2 tortillas on top.
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.
Serve topped with marinated cherry tomatoes and spring onions. Optionally serve them with sour cream.

More recipes on: www.beastfeast.eu

Servings:

pieces

Artichoke Sun-Dried Tomatoes Stuffed Pita

This is a simple but delicious recipe.

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Ingredients (Servings: pieces)

Marinated Artichokes	g
Sun Dried Tomatoes	g
Fontina Cheese	g
Provolone Cheese	g
Shredded Mozzarella Cheese	g
Garlic Clove
Fresh Herbs (Rosemary, Sage, Thyme)	Handful
Pita Bread
Salted Butter	tbsp
Topping
Honey
Chili Flakes
Sea Salt

Preparing In The Kitchen

Drain the artichokes and sun-dried tomatoes and roughly chop. Peel and squeeze the garlic.
Cube fontina and provolone cheese.
In a bowl, combine all the ingredients and pluck the leaves from herbs. Mix all together.
Cut open one side of the pita, creating a small opening. Stuff the cheese mixture evenly between each pita.
Butter the outside of each pita.
Place a skillet over medium heat. Place the pita, one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. If desired serve topped with honey, chili flakes, and sea salt.

More recipes on: www.beastfeast.eu

Servings:

pieces

Artichoke Gorgonzola Tart

So simple and easy and out of this world good.

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Ingredients (Servings: pieces)

Puff Pastry	sheets
Egg
Sesame Seeds	tbsp
Black Pepper
Gorgonzola Cheese	g
Fresh Herbs (Thyme, Basil, Parsley, Dill)	Handful
Garlic Clove
Lemon Zest	tbsp
Marinated Artichokes	g
Honey	For drizzling

Preparing In The Kitchen

Preheat the oven to 200° C. Line a baking sheet with parchment paper.
Roll the puff pastry out a little to stretch it and then transfer to the prepared baking sheet.
In a small bowl beat the egg and brush the edges of the pastry.
Take the second sheet of pastry and cut 4 (1 cm) wide strips. Stick the strips around the edges of the larger sheet of pastry, pressing down to stick. Brush the edges of the big pastry sheet with the egg, then sprinkle with sesame seeds and black pepper.
Prick the inside of the pastry all over with a fork.
wash the herbs and pat them dry then roughly chop, peel the garlic and slice thinly.
Working inside the borders, arrange the chopped herbs, garlic, lemon zest on the pastry. Then evenly sprinkle the cheese over top.
Drain the artichokes and add them on top of the cheese and lightly drizzle over a squeeze of honey. Transfer the tart in the fridge and chill for 10 minutes.
Place the baking tray with the tart in the oven and bake for 25-30 minutes or until the pastry is golden and the cheese is melted.

More recipes on: www.beastfeast.eu

Servings:

pieces

Simple Chili Con Carne

This bowl of chili is a hearty, healthy, and cozy.

Prep Time:
20 minutes

Cook Time:
1h 40m

Total Time:
2 hours

Ingredients (Servings: pieces)

Yellow Onion
Garlic Clove
Chili Powder	tbsp
Chipotle Chili Pepper	tbsp
Sweet Smoked Paprika Powder	tbsp
Dried Oregano	tbsp
Ground Cumin	tsp
Ground Cinnamon	tsp
Salt & Pepper to taste
Olive Oil	tbsp
Tomato Paste	g
Bell Pepper
Carrot
Minced Beef	g
Mixed Beans	g
Beef Broth	ml
Tomato Sauce	can
Worcestershire Sauce	tbsp
Topping
Cheddar Cheese
Yoghurt
Fresh Coriander

Preparing In The Kitchen

To prepare the veggies upfront, peel the onion and garlic and thinly slice. Was carrot and pepper. Peel the carrot, half the pepper and remove the seeds. Chop both carrots and pepper.
Place the skillet over medium heat and add olive oil. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch of salt and pepper. Cook 5 minutes, until very fragrant. Stir in beef than cook for about 5 minutes, add the tomato paste, peppers and carrots. Cook another 5 minutes.
Pour in about 250ml broth, the tomatoes, Worcestershire sauce, and beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, too thin as desired.
Spread the chili among the bowls. Top with yogurt, cheese and chopped coriander.

More recipes on: www.beastfeast.eu

Servings:

pieces

Crispy Asparagus Curry Fries

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients (Servings: pieces)

Fresh Green Asparagus	g
Egg
Parmesan Cheese	g
Panko Bread Crumbs	g
Curry Powder	tsp
Salt & Pepper to taste
Olive Oil	tbsp

Preparing In The Kitchen

Preheat the oven to 220° C.
Prepare a baking sheet with parchment paper and set aside.
Wash and trim the ends from the asparagus, pat them dry.
Fill a wide and deep pan or pot with about 500ml water and bring to a boil. Add asparagus to the boiling water and cook for 5 minutes.
Drain and pat dry the asparagus.
In the meantime, prepare the shallow bowl, crack the egg and gently beat it. In a separate bowl, combine panko, parmesan, curry, salt and pepper.
Dip each asparagus into the egg, then roll into the breadcrumb mixture; press the panko crumbs mixture with your fingers to make it stick to the asparagus.
Transfer asparagus to the baking sheet. Drizzle over olive oil.
Place them in the oven and bake for 10 minutes, or until golden brown and crisp.
Remove from oven and let stand couple minutes.
Serve with ketchup and curry dip or any dip of your choice

More recipes on: www.beastfeast.eu

Servings:

pieces

Spinach Ricotta Pizza Rolls

Cheesy Spinach Ricotta Pizza Rolls...Not sure what we like more in this recipe, but realistically nothing beats warm melted cheese.

Prep Time:
10 min

Cook Time:
25 min

Total Time:
35 min

Ingredients (Servings: pieces)

Pizza Dough	sheet
Handful Baby Spinach
Ricotta Cheese	g
Mozzarella Cheese	g
Parmesan Cheese	g
Garlic Powder	tsp
Lemon Zest	tsp
Onion Powder	tsp
Egg
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a large baking tray lined with parchment paper.
Wash the spinach, pat dry and roughly chop.
In a large bowl, combine the spinach with mozzarella, ricotta, parmesan, garlic powder, onion powder, lemon zest, salt, and black pepper. Mix to combine.
Roll out the pizza sheet on the floured surface. Spread the spinach-cheese mixture on the pizza dough leaving a 2 cm boarder on top and bottom.
Roll the filled dough as tightly as you can into a large log, gently pinching the edge together. Using a very sharp knife carefully cut the into 12-14 pieces.
Place the rolls on it with some space between each as they will grow while baking. Make an egg wash by combining 1 egg with 1 tablespoon water and whisking with a fork. Brush the tops and sides of the rolls with the egg wash.
Bake the rolls for 20 minutes until deeply golden brown and flaky.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chicken Parmesan Soup

This chicken parm soup is creamy, yummy and extra cosy.

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Butter	g
Yellow Onion
Carrots
Celery Stick
All-Purpose Flour	tbsp
Boneless Chicken Breast	g
Garlic Clove
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Fresh Thyme	tbsp
Chili Flakes	pinch
Salt & Pepper to taste
Chicken Broth	ml
Sun Dried Tomatoes	g
Baby Spinach	g
Coconut Milk	ml
Parmesan Cheese	g
Pasta	g

Preparing In The Kitchen

Peel and thinly chop the onion, garlic, carrots and celery. Place a large pot over medium heat,add olive oil and ones sizzling add onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
Slice the chicken in cubes. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, paprika, thyme, and season with salt, and pepper. Toss to coat in spices. Add half broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
Pull the chicken out and shred using 2 forks. Add back to the soup.
Stir in the spinach, roughly chopped sun-dried tomatoes, coconut milk, parmesan, and pasta. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
Serve the soup topped with parmesan.

More recipes on: www.beastfeast.eu

Servings:

pieces

Banana Zucchini Muffins

One bowl, quick to mix up and made from fridge friendly ingredients. These vegan muffins are insane!

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

Zucchinis
Banana
Coconut Oil	g
Maple Syrup	g
Vanilla Bean Extract	tbsp
All-Purpose Flour	g
Baking Soda	tsp
Ground Cinnamon	tsp
Kosher Salt	tsp
Apple Sauce	tbsp
Vegan Chocolate Drops	g

Preparing In The Kitchen

Preheat the oven to 180 ºC and grease a muffin tray.
Wash and shred the zucchini, lay a clean towel on the counter, and spread the zucchini in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water.
In a bowl, mash the bananas, add melted coconut oil, maple, apple sauce, and vanilla extract. Stir to combine. Add the grated zucchini and mix well.
Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in the vegan chocolate chips.
Divide the batter among muffin tray.
Place in the oven and bake for 20-22 minutes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Mushroom Lasagna

Cheesy, meatless but undoubtful one of the best lasagna you'll eat!

Prep Time:
30 min

Cook Time:
60 min

Total Time:
90 min

Ingredients (Servings: pieces)

Mixed Mushrooms	kg
Olive Oil	ml
Vegetable Broth	ml
Yellow Onion
Garlic Clove
Carrot
Tomato Sauce	g
Tomato Paste	g
Heavy Cream	g
Pecorino Romano	g
Parmesan Cheese	g
Fresh Basil	g
Fresh Parsley	g
Lasagna Pasta	g
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 230 °C.
Wash, pat dry and roughly chop the mushrooms.Put the mushrooms into a food processor, in few batches, and pulse each batch until finely chopped (or chop everything by hand).
Transfer chopped mushrooms in a large bowl with 3 tablespoons of olive oil. Season with salt and pepper and gently toss them.
Prepare the baking sheet with parchment paper and spread the mushrooms. Place in the oven and bake for 30 minutes near the top of the oven, stirring three times during baking to bake evenly. Set aside. Reduce the oven temperature to 200°C.
Peel the garlic cloves, onion, and carrot. Place everything in the food processor and pulse until finely chopped. Wash and pat dry the herbs then roughly chop it.
Place a large pan over medium heat and add 60 ml of oil. Once hot, add the onion mixture and fry stirring occasionally, until soft and golden.
Add tomatoes and tomato paste to the pan and season with salt and pepper. Cook for about 5 minutes then add roasted mushrooms stir well.
Pour in veggie stock, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
In a medium bowl, combine both cheeses and the chopped herbs.
To assemble the lasagna, first spread the sauce on the bottom of the ovenproof dish, then top with the cheese mixture, followed by a layer of lasagna sheets. Repeat these layers in that order, and finish with a final layer of sauce and cheese.
Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and place in the oven. Bake for 15 minutes. Remove the foil, increase the temperature to 220°C and bake for another 10 minutes. In the end turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp.
Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle with the remaining herbs.

More recipes on: www.beastfeast.eu

Servings:

pieces

Bourbon Vanilla Tiramisu Cake

Simple, quick and easy cake. Sweet vanilla base, soaked with sticky honey coffee syrup, and the most simple mascarpone frosting.

Prep Time:
20 min

Cook Time:
30 min

Total Time:
80 min

Ingredients (Servings: pieces)

Salted Butter	g
Granulated Sugar	g
Greek Yoghurt	g
Vanilla Bean Extract	tbsp
Eggs
All-Purpose Flour	g
Baking Powder	tsp
Kosher Salt	tsp
Dark Chocolate	g
Coffee Syrup
Espresso	ml
Honey	tbsp
Vanilla Bean Extract	tsp
Frosting
Mascarpone	g
Heavy Cream	g
Honey	tbsp
Vanilla Bean Extract	tsp
Cocoa Powder

Preparing In The Kitchen

Preheat the oven to 175 ºC. Prepare and grease a 20-22cm round cake pan and line with parchment paper.
Prepare the large bowl for mixing and add butter and sugar, mix until combined. Add the sour cream and vanilla extract, beating until smooth. Add in the eggs, and mix one at a time, until combined. Add dry ingredients. the flour, baking powder, and salt, mix until combined. Fold in the chocolate chunks and gently mix again.
Pour the batter into the prepared pan. And place it in the oven. Bake for 28 to 30 minutes, until the center is just set.
Let cool 5-10 minutes. Run a knife around the edge of the cake and flip it back over onto a serving plate – that bottom of the cake is now on top.
In a small saucepan, combine the coffee, 1/2 teaspoon vanilla, and honey. Bring to a boil and cook for 1-2 minutes. Remove from the heat. Let cool slightly. Brush the top of the cake with coffee syrup, repeating until all syrup has been used. Set aside the cake to absorb the liquid for 30 minutes.
To prepare the frosting, whip the mascarpone until smooth. Add the cream and whip until soft peaks form. Add the honey and vanilla. Whip once more until combined. Dollop the frosting on the cake and nicely spread over the top. In the end generously dust over cocoa powder.

More recipes on: www.beastfeast.eu

Servings:

pieces

Stuffed & Baked Cheddar Egg Ciabatta

Ciabatta filled with cheesy eggs and pesto - say no more! Meal for any time of the day. Definitely one of the best comfort food you can make.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Ciabatta Bread	loaf
Olive Oil	tbsp
Eggs
Milk	ml
Baby Spinach	g
Gouda Cheese	g
Basil Pesto	g
Cheddar Cheese	g

Preparing In The Kitchen

Preheat the oven to 160 ºC and line a baking sheet with parchment paper.
Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil, salt and pepper. Bake for 8-10 minutes or until the bread is lightly toasted.
In the meantime, wash roughly chop the baby spinach. In a medium bowl, whisk together the eggs, milk, salt, pepper and red pepper flakes. Stir in the spinach and gouda cheese.
Sprinkle the bottom of the bread with half of the cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the bread loaf. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center.
Garnish with fresh basil, salt and pepper.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pearl Couscous Risotto

Get your greens! Pearl couscous risotto loaded with greens. Yummy, creamy and just nourishing.

Prep Time:
15 min

Cook Time:
30min

Total Time:
45 min

Ingredients (Servings: pieces)

Risotto
Salted Butter	tbsp
Yellow Onion
Garlic Clove
Pearl Couscous	g
White Wine	ml
Water	ml
Peas	g
Cannellini Beans	g
Parmesan Cheese	tbsp
Lemon Zest	tsp
Salt & Pepper to taste
Herb Pesto
Fresh Basil	g
Fresh Parsley	g
Garlic Clove
Olive Oil	tbsp
Parmesan Cheese	tbsp
Pine Nuts	tsp
Lemon Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Peel the garlic cloves, onion and slice thinly.
Place a skillet or pan over medium-high heat, melt 3 tablespoons of the butter. Add the onions and season with salt and pepper and cook for 3-5 minutes, until it begins to soften, stirring frequently. Add the garlic and cook until fragrant.
Add the pearl couscous and cook, until it begins to slightly brown, stirring frequently. Add in the lemon zest, the white wine and let it boil for 2-3 minutes. Pour in the water and let it simmer for about 5 minutes, until the water is almost soaked. Add more water, if needed.
Stir in the peas and cannellini beans and simmer until all the liquid has been absorbed.
Remove the pan from the heat and add the grated parmesan and remaining butter to the pearl couscous risotto. Mix and season with salt and pepper.
For the pesto, wash the herbs, pluck the leaves from the stems. peel the garlic clove. Place all the ingredients into small blender and blitz until smooth.
Serve the risotto with a drizzle of fresh pesto.

More recipes on: www.beastfeast.eu

Servings:

pieces

Mexican Taco Pinsa

Chicken Taco Pinsa is all about comfort. Sweet and tangy bbq sauce, zesty lime tomato sweet corn salsa all drizzled with ranch sauce.

Prep Time:
30 min

Cook Time:
15 min

Total Time:
45 min

Ingredients (Servings: pieces)

Dough
All-Purpose Flour	g
Wholemeal Spelt Flour	g
Rice Flour	g
Chickpea Flour	g
Water	ml
Active Dry Yeast	g
Kosher Salt	tsp
Olive Oil	tsp
Topping
Minced Chicken	g
Olive Oil	tbsp
Yellow Onion
Cajun Seasoning	tsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Garlic Powder	tsp
Dried Oregano	tsp
Ketchup	g
Honey	g
Dijon Mustard	tsp
Chicken Broth	ml
Salt & Pepper to taste
Corn Tomato Salsa
Fresh Coriander	g
Cherry Tomatoes	g
Corn	g
Lime Juice	tbsp
Avocado
Ranch Sauce
Greek Yoghurt	g
Garlic Powder	tsp
Onion Powder	tsp
Cajun Seasoning	tsp
Sweet Smoked Paprika Powder	tsp
Lime Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Pinsa

To prepare the pinsa, mix the wheat, rice and chickpea flour with the dry yeast. Add the cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes, kneading it briefly every 10 minutes.
Form the dough into a ball and wrap it in cling film or put it in an airtight container. Let rest in the fridge for at least 48 hours.
Take the dough out of the fridge two hours before using and let it come to room temperature. Divide the dough into 2 equal pieces. Shape each into balls and roll out into oval flatbreads.
Preheat the oven to 200 ºC and prepare the baking sheets with parchment paper. Place the flatbreads on the baking trays and bake for about 12–14 minutes.

Topping

Peel and thinly slice the onion.
Place a large skillet or a pan over medium high heat, add olive oil. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the cajun, paprika, cumin, garlic powder, oregano, and season with salt and pepper. Add the ketchup, honey, dijon, and chicken broth. Stir to combine and bring everything to a simmer.
Reduce the heat to medium and simmer for about 10-15 minutes, until the sauce has thickened.
While the chicken is cooking, wash and drain the canned corn and quarter the cherry tomatoes. Wash, shake dry, pluck the leaves of coriander, and roughly chop. Place all the salsa ingredients in a bowl and gently mix. Peel and slice avocado.
To make the ranch sauce, place all the ingredients in a bowl and whisk until smooth.
Once all is done, spread the BBQ chicken over the baked pinsa, top with corn salsa, avocado slices and drizzle with ranch sauce. Garnish with fresh coriander.

More recipes on: www.beastfeast.eu

Servings:

pieces

Crispy Halloumi Rice Noodle Bowls

There is something in peanut noodles that gives you so much so needed comfort on these rainy days. And that extra crispy chewy halloumi bites are just so goooood.

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Rice Noodles	g
Peanut Butter	g
Soy Sauce	ml
Honey	tbsp
Red Curry Paste	g
Fresh Ginger	cm
Sesame Oil	tbsp
Halloumi Cheese	g
Garlic Clove
Bok Choy	g
Black Sesame	tbsp
Peanuts	tbsp
Lime Juice	tbsp
Fresh Thai Basil	g
Fresh Coriander	g

Preparing In The Kitchen

Cook the noodles according to package instructions.
To prepare the sauce, in a food processor, combine the peanut butter, soy sauce, honey, curry paste, ginger, and 80 ml of water. Pulse until combined and smooth. Pour the sauce over the warm noodles. Gently toss well, cover and set aside.
Wash and chop the bok choi, peel and slice the garlic clove and cut the halloumi in cubes
Heat sesame oil in a skillet over medium heat. Add the Halloumi bites and sear for about 5 minutes, until golden brown from all sides. Remove from the skillet, then add bok choi and garlic. Cook until the garlic crispy and the bok chop softened.
Wash the herbs, shake dry and and pluck the leaves from the basil and coriander, roughly chop the herbs.
In a medium bowl, toss the Halloumi with coriander, basil, crushed peanuts, and sesame seeds. Add the lime juice.
Serve the noodles with grilled halloumi bites and garnish with fresh herbs sesame seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Peanut Butter Apple Rolls

Just the autumn breakfast we’re all looking for. Easy fluffy Peanut Butter Apple Rolls with Maple Cream Icing. ⁠ Buttery, soft, and fluffy dough swirled with peanut butter and sweet apple pieces. There’s nothing not to love, every bite is melt in your mouth delicious.⁠

Prep Time:
30 min

Cook Time:
25 min

Total Time:
150 min

Ingredients (Servings: pieces)

Milk	ml
Active Dry Yeast	g
Brown Sugar	tbsp
Salted Butter	g
Eggs
All-Purpose Flour	g
Kosher Salt	tsp
Filling
Peanut Butter	g
Apples
Brown Sugar	tbsp
Ground Cinnamon	tsp
Brown Butter Maple Icing
Salted Butter	g
Cream Cheese	g
Maple Syrup	g
Icing Sugar	g
Vanilla Extract	tsp

Preparing In The Kitchen

For the dough, melt the butter in a saucepan over low heat. Add the milk and heat until the mixture is lukewarm.
In the bowl of a stand mixer fitted with the dough hook, combine the milk mixture, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add additional flour as needed, until the dough is smooth to touch.
Cover the bowl with a moist cloth and let sit at room temperature for 1 hour or until doubled in size. In the meantime, wash the apples, remove the seeds and cut them into small pieces.
Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 40 x 30 cm. Spread the peanut butter evenly over the dough. Sprinkle on the apples, brown sugar and cinnamon.
Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
Preheat the oven to 170 ºC. Bake the rolls for 25-30 minutes, or until golden brown.
Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls.

More recipes on: www.beastfeast.eu

Servings:

pieces

French Onion Pumpkin Pasta Bake

This One Pot Creamy French Onion Pumpkin Pasta Bake is the ultimate comfort food for this autumn.

Prep Time:
20 min

Cook Time:
40 min

Total Time:
60 min

Ingredients (Servings: pieces)

Butter	tbsp
Yellow Onion
Brown Sugar	tsp
Red Wine	ml
Garlic Clove
Fresh Thyme	g
Vegetable Broth	ml
Bay Leaves
Short Cut Pasta	g
Heavy Cream	ml
Pumpkin Puree	g
Gruyère Cheese	g
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 200 ºC.
Peel and slice the onions and garlic cloves.
In the ovenproof skillet pan, melt the butter, add sliced onions, and sugar together. Cook, stirring occasionally until softened, about 5 minutes, then add garlic and cook for another 2 minutes. Add wine, step by step until the wine cooks into the onions. Cook until the onions are deeply caramelized.
Add thyme, and season with salt and pepper, cook another 3-4 minutes. Add the broth, bay leaves, and the pasta. Bring the mixture to a boil. Stir frequently until the pasta is cooked and the broth has been absorbed, about 8-10 minutes. Stir in cream, half of gruyere cheese and pumpkin puree. Mix it all well.
Top with the remaining gruyere cheese and transfer the baking dish to the oven and bake 10-15 minutes or until the cheese has melted and is lightly browned on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pizza Bufalina

Classic Pizza Bufalina with fresh mozzarella, cherry tomatoes and finished with drizzle of olive oil and a handful of fresh basil leaves.

Prep Time:
30 min

Cook Time:
15 min

Raising Time:
180 min

Total Time:
225 min

Ingredients (Servings: pieces)

Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Buffalo Mozzarella	g
Olive Oil	tbsp
Tomato Sauce	g
Tomato Paste	tbsp
Fresh Basil	g
Cherry Tomatoes	g

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes. Preheat the oven to 250 ºC and place the pizza stone inside. On a floured work surface, flatten out to roughly the size of the pizza stone. Transfer to a pizza paddle.
Wash the basil, shake dry, pluck the leaves. In a small bowl, mix together tomato sauce, tomato paste, olive oil, and salt. Roughly tear up basil leaves and add them to the sauce. Spread a thin layer over pizza, transfer to pizza stone, and bake in preheated oven for about 6-7 minutes.
Meanwhile, wash the cut the cherry tomatoes in half and buffalo mozzarella into thin slices. Remove the pizza from oven; place the tomatoes and mozzarella on top, return to oven and bake for another 6-7 minutes, until the cheese is melted and crust is golden.
Garnish with fresh basil leaves and drizzle with olive oil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cajun Salmon Rice Bowl

Spicy marinated salmon with crunchy cucumber, avocado. Served on steamy rice and drizzled with spicy sauce! This is so good!

Prep Time:
20 min

Cook Time:
20 min

Ingredients (Servings: pieces)

Salmon	g
Cajun Seasoning	tsp
Garlic Powder	tsp
Onion Powder	tsp
Sweet Smoked Paprika Powder	tsp
Lemon Juice	tbsp
Lemon Zest	tsp
Fresh Parsley	g
Fresh Coriander	g
Rice	g
Avocado
Olive Oil
Salt & Pepper to taste
Pickled Cucumber
Cucumber
Kosher Salt	tsp
Caster Sugar	tbsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml
Spicy Mayo
Mayonnaise	g
Sriracha Sauce	tsp
Lime Juice	tsp

Preparing In The Kitchen

Preheat the oven to 200 °C.
Wash and cut the cucumber in thicker slices, mix all the remaining ingredients into the bowl and toss the cucumber slices in the bowl. Let it soak for minimum 20 minutes.
In the meantime, prepare the rice as per package instructions
Wash the salmon fillet, pat dry and cut into 2x2 cm pieces. On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, cajun seasoning, garlic and onion powder, smoked paprika, lemon juice, lemon zest and a pinch of salt and pepper. Toss and gently coat the salmon pieces.
Arrange the chunks evenly on the baking sheet and roast for about 10-15 minutes or until the salmon is cooked.
For the mayo, combine all ingredients in a bowl.
Serve the salmon over rice and top with the avocado, pickled cucumber, chopped fresh herbs and a drizzle spicy mayo sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Oreo Stuffed Macadamia Cookies

These Oreo Stuffed Macadamia Cookies are a fun and unique way to feed the Oreo lover in you!

Prep Time:
10 min

Cook Time:
12 min

Total Time:
22 min

Ingredients (Servings: pieces)

Macadamia White Chocolate Cookie Dough	balls
Oreos

Preparing In The Kitchen

Preheat the oven to 160 ºC. Line the baking sheet with parchment paper.
Divide each ball in two equal pieces, flatten between your palms, and place on top of one Oreo cookie. Wrap another half of the ball around the bottom of the cookie and mold the dough around the cookie until it's completely covered. Repeat with remaining Oreo cookies.
Spread cookies over parchment paper and place them in the oven and bake according to package instruction.
Remove from the oven and allow cookies to cool down on the baking sheet for 5 minutes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Peanut Butter Chocolate Cookie Cups

Irresistible Cookie Cups, consisting of chocolate chewy soft cookie crust filled with a smooth and creamy peanut butter filling and topped with chocolate.

Prep Time:
5 min

Cook Time:
20 min

Total Time:
25 min

Ingredients (Servings: pieces)

Double Chocolate Trouble Cookie Dough	balls
Peanut Butter	tbsp
Dark Chocolate	g

Preparing In The Kitchen

To melt the chocolate, fill half of a medium saucepan with water, place a smaller saucepan with handles on top of the pan so that it fits but doesn't touch the water. Lower the heat to a very gentle simmer. Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring regularly.
Preheat the oven to 160 ºC.
Prepare the muffin tin. Cut parchment paper into square 10x10cm and place each into muffin cup. Roll each cookie ball to soften them a bit, then place each ball into the muffin cup layered with parchment paper. Use your fingers to press the dough up around the sides of the tin and make a well in the center. Place the muffin tin into the oven and bake according to package instructions.
Once cookie cups are baked, cookie dough raised up during baking so gently press down the middle of the cookie cup with a small shot glass. Place aside to cool down for 5 minutes.
Fill each cookie cup with 1 tablespoon of peanut butter and drizzle about 2 tablespoons of chocolate on top. Repeat the same procedure for every cookie cup. Place in the fridge for minimum 1 hour.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cookie Dough Cake Pops

These pops are always a hit! Cookie dough covered in chocolate and sprinkles. Who can resist?

Prep Time:
20 min

Total Time:
20 min

Ingredients (Servings: pieces)

Double Chocolate Trouble Cookie Dough	balls
Dark Chocolate	g
Multi-Colored Sprinkles

Preparing In The Kitchen

Divide each cookie ball and roll each half into a small ball. Place them on a tray or plate and refrigerate for 1-2 hours.
To melt the chocolate, fill half of a medium saucepan with water, place a smaller saucepan with handles on top of the pan so that it fits but doesn't touch the water. Lower the heat to a very gentle simmer. Break up the chocolate and add to the bowl, then leave to melt for 4-5 mins, stirring regularly.
Remove one by one cookie ball from the fridge, pin a wooden stick into a cookie ball gently to reach about middle of the ball. Dip the cookie ball into the chocolate until it is completely covered. Very gently tap the stick against the edge of the bowl allow excess coating to drop off.
Decorate the cookie ball with sprinkles and place upright into a glass and place back into the fridge.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chocolate Chip Cookie Sandwich

What’s not to love about Chocolate Chip Cookie Ice Cream Sandwiches? NOTHING! They are the best things in the entire world.

Prep Time:
2 min

Cook Time:
12 min

Total Time:
15 min

Ingredients (Servings: pieces)

Chocolate Chip Chip Hooray Cookie Dough	balls
Vegan Vanilla Ice Cream	pint
Vegan Chocolate Drops	g

Preparing In The Kitchen

Preheat the oven to 160 ºC. Line the baking sheet with parchment paper and place the cookie balls. Bake the cookie according to package instructions.
Remove from the oven and allow cookies to cool down on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before assembling your ice cream sandwiches.
Place the chocolate drops in a bowl.
To aassemble the sandwich, flip a cooled cookie over and place 1 generous scoop of ice cream on top. Gently spread the ice cream to the edges. Sandwich a cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich. Roll sides into mini chocolate drops.
If you are not eating them right away, immediately wrap assembled sandwich in plastic wrap or parchment paper and place them in the freezer.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cranberry Oatmeal Flapjacks

Soft Cranberry Oatmeal cookie dough base, topped with a crispy oat layer, filled with cranberries and walnuts.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Cran Very Berry Oatmeal Cookie Dough	balls
Salted Butter	g
Sugar Beet Syrup	g
Brown Sugar	g
Rolled Oats	g
Walnuts	g
Ground Cinnamon	tsp
Dried Cranberries	g

Preparing In The Kitchen

Preheat the oven to 160 ºC and grease and line a 18cm square baking tin.
Form the Cranberry Oatmeal cookie dough balls into one large ball and flatten it into the baking tin. Press the dough into the corners to ensure there are no gaps in the dough. Prick with a fork.
In a pot over medium heat, melt the butter, sugar beet syrup and sugar. Stir until the spread has melted and the sugar has dissolved.
Chop the walnuts. In a medium bowl, mix the oats, cranberries, walnuts, and grounded cinnamon. Remove the pan from the heat and stir in the oat mixture.
Spoon the mixture into the prepared tin and press down with a wooden spatula.
Bake in the oven for 25-30 minutes until golden and firm. Let it to cool down and cut with a sharp knife.

More recipes on: www.beastfeast.eu

Servings:

pieces

Macadamia White Chocolate Cheesecake

This Cheesecake with our macadamia White Chocolate Cookie Dough solves all problem. It cannot get better!

Prep Time:
15 min

Cook Time:
45. min

Total Time:
60 min

Ingredients (Servings: pieces)

Macadamia White Chocolate Cookie Dough	balls
Eggs
Cream Cheese	g
Lemon Juice	tbsp
Icing Sugar	g
Vanilla Sugar	g
Sour Cream	g

Preparing In The Kitchen

Preheat the oven up to 200 ºC. Line the bottom of a springform pan (ø 24 cm) with baking paper and grease the sides.
Crumble the cookie dough balls and spread them evenly on the bottom of the cake pan. No need to press them down as cookie chunks will melt and form the base.
Bake in the preheated oven for 12-14 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool completely.
With an electric whisk (or stand mixer), beat the egg whites until stiff. In the other bowl, whisk together the egg yolk, 100g of icing sugar and half of the vanilla sugar until smooth. Add in the lemon juice, cream cheese and mix until combined.
Using a wooden spatula, gently fold in the egg whites. Pour the mixture evenly on the cookie base. Bake it again on 200 ºC for about 15 minutes, decrease the heat to 180 ºC for additional 10 minutes. In case it starts getting brown, cover it with aluminium foil.
Meanwhile, whisk the sour cream with the remaining icing sugar and vanilla sugar, until smooth. Remove from the oven and leave to cool completely. Increase the heat back to 200 ºC.
Pour the mixture evenly on the cream cheese layer, from outside to the inside. Place the cake back in the oven and back again for 10-15 minutes.
Cool before serving. Use a very sharp knife and enjoy.

More recipes on: www.beastfeast.eu

Servings:

pieces

Strawberry Chocolate Chip Skillet Cookie

Who could resist a warm giant chocolate chip cookie served with fresh strawberries?

Prep Time:
15 min

Cook Time:
25 min

Total Time:
40 min

Ingredients (Servings: pieces)

Salted Butter	g
Brown Sugar	g
Granulated Sugar	g
Eggs
Vanilla Extract	tsp
All-Purpose Flour	g
Baking Soda	tsp
Kosher Salt	tsp
White Chocolate Chips	g
Chocolate Bars
Topping
Strawberries	g
Lemon Juice	tsp
Vanilla Extract	tsp
Maple Syrup	tsp

Preparing In The Kitchen

Preheat the oven to 170 ºC. Lightly butter a 28 cm oven safe skillet.
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Stir in the chocolate chips.
Spread 1/3 of the dough into the bottom of the prepared skillet. Break the chocolate bars in pieces and arrange onto the dough. Add the remaining cookie dough, gently spreading the dough over the chocolate.
Transfer the skillet to the oven and bake for 22-25 minutes.
In the meantime, wash the strawberries, pat dry and remove the greens and quarter them. In a medium bowl, mix the strawberries with lemon juice, vanilla, and maple syrup.
Remove the skillet cookie from the oven, let cool 3-5 minutes. Top with fresh vanilla strawberries.

More recipes on: www.beastfeast.eu

Servings:

pieces

Meatball Tacos with Mango Jalapeño Salsa

Juicy chicken meatballs, stuffed in tortillas and topped with fruity spicy mango salsa.

Prep Time:
25 min

Cook Time:
25 min

Total Time:
50 min

Ingredients (Servings: pieces)

Chicken Meatball Tacos
Minced Chicken	g
Red Onion
Garlic Clove
Fresh Mint	tbsp
Sweet Smoked Paprika Powder	tsp
Avocado
Salt & Pepper to taste
Olive Oil
Mango Jalapeño Salsa
Jalapeño
Mango
Fresh Coriander	g
Fresh Ginger	cm
Lime Juice	tbsp
Sauce
Mayonnaise	g
Sweet Thai Chili Sauce	tbsp
Hot Sauce	tbsp
Lime Zest	tsp
Sea Salt

Preparing In The Kitchen

Preheat the oven to 180 ºC and line two baking sheets with parchment.
Peel the garlic and onion and chop into small cubes. Wash the mint, shake dry, pluck the leaves from the stems and chop.
In a bowl, mix the minced meat with the onion, garlic, mint, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
In the meantime, peel the mango, remove the pulp from the pit and cut into cubes about 1 cm in size. Wash the coriander, shake dry, pluck the leaves from the stem, and roughly chop. Peel and grate the ginger. Wash the jalapeño, pat dry, remove the seeds and finely chop. In a medium bowl, mix the mango, coriander, jalapeño, ginger, lime juice, and a pinch of salt.
Peel the avocado, remove the pit and cut into wedges. Prepare the tortillas according to package instructions.
To make the sauce. Combine mayo, chili sauce, hot sauce, and lime zest in a bowl. Season with salt.
Stuff the chicken meatballs, mango salsa and avocado wedges into the warmed tortillas. Serve with the spicy creamy sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Grilled Pesto Chicken Skewers

Extra colorful, super flavorful, and always a family favorite. You cannot go wrong! Serve this up any night of the week all summer long, it never disappoints.

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Skewers
Olive Oil	tbsp
Boneless Chicken Breast	g
Cherry Tomatoes	g
Burrata Cheese	g
Mozzarella Balls	g
Fresh Basil	g
Pesto Vinaigrette
Fresh Basil	g
Fresh Parsley	g
Garlic Clove
Honey	tbsp
Olive Oil	g
White Aceto Balsamico	g
Lemon Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

For the pesto vinaigrette, wash the basil and parsley, shake dry and cut into small pieces. Peel the garlic and chop coarsely. Add all the ingredients in a tall jar and blend until smooth and creamy. Season with salt and pepper.
Rinse the chicken under cold water, pat dry and cut into 2 x 2 cm cubes. Wash the cherry tomatoes and pat dry. In a bowl, toss the chicken with half of the pesto and 1 tablespoon of olive oil. In a separate bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.
Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10-12 minutes total.
Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese. Spoon the remaining vinaigrette over everything and top with fresh basil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Mango Avocado Crawfish Roll

These crawfish rolls are pure heaven! Topped with fresh zesty mango avocado salsa!!!

Prep Time:
15 min

Cook Time:
5 min

Total Time:
20 min

Ingredients (Servings: pieces)

Celery Stick
Bell Pepper
Capers	tsp
Crawfish	g
Dijon Mustard	tsp
Mayonnaise	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste
Mango Avocado Salsa
Avocado
Mango
Fresh Coriander	g
Lemon Juice	tbsp
White Aceto Balsamico	tbsp
Salt & Pepper to taste
Rolls
Butter	tbsp
Baby Leaf Salad	g
Hot Dog Buns

Preparing In The Kitchen

Wash and finely mince the celery and red pepper. Roughly chop the capers.
In a medium mixing bowl, combine the crawfish meat with the minced celery, red pepper and capers. In a small bowl, stir together the mustard and the mayonnaise until it is well combined, then fold it into the crawfish mixture until the ingredients are completely coated. Add 1-2 tablespoons lemon juice to taste, and season to taste with salt and pepper.
Peel the mango and avocado, remove the pit, and cut both into 1 cm cubes. Wash the coriander, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a medium bowl, mix with the rest of salsa ingredients and season with salt and pepper.
In a medium pan, melt the butter over medium heat. Toast the buns on the cut sides about 2 minutes each side until golden and toasty.
Load each bun with salad, crawfish meat and the mango avocado salsa.

More recipes on: www.beastfeast.eu

Servings:

pieces

Strawberries and Cream Cookies

Chewy, soft and so delicious! These strawberry & cream cookies are loaded with frozen dried strawberries and lots of white chocolate chips!

Prep Time:
10 min

Cook Time:
12 min

Total Time:
22 min

Ingredients (Servings: pieces)

All-Purpose Flour	g
Butter	g
Brown Sugar	g
Granulated Sugar	g
Baking Soda	tsp
Baking Powder	tsp
Vanilla Extract	tbsp
Eggs
Kosher Salt	tsp
White Chocolate Chips	g
Freeze-Dried Strawberries	g

Preparing In The Kitchen

Preheat the oven to 170 °C and prepare two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla extract.
Beat in the eggs, one at a time, beating well. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in the white chocolate chips and dried strawberries, just until evenly combined.
Using a large (3 tablespoons) cookie scoop, portion the dough onto the prepared baking sheets 8 cm apart.
Bake one sheet at a time for 12-13 minutes, or until golden at the edges but still soft in the middle.
Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

More recipes on: www.beastfeast.eu

Servings:

pieces

Moroccan Meatballs

Soft fluffy meatballs coated with fruity and spiced tomato sauce and on a side golden bulgur and pickled cucumber with fresh herbs.

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

Meatballs
Minced Beef	g
Yellow Onion
Garlic Powder	tsp
Ground Cinnamon	tsp
Ground Cloves	tsp
Ground Cumin	tsp
Fresh Herbs (Dill, Mint, Parsley)	g
Salt & Pepper to taste
Olive Oil
Tomato Sauce
Tomato Sauce	g
Ground Cinnamon	tsp
Ground Cloves	tsp
Ground Cumin	tsp
Spiced Bulgur
Bulgur	g
Ras el-Hanout	tsp
Cucumber
Cucumber
Fresh Dill	g
Fresh Mint	g
White Aceto Balsamico	tbsp
Hummus
Chickpeas	g
Tahini Paste	g
Olive Oil	tbsp
Lemon Juice	tbsp
Garlic Clove
Salt & Pepper to taste
Ice Water	tbsp

Preparing In The Kitchen

Peel and chop finely the onion. Wash the herbs, pluck the leaves and chop finely. In a bowl mix all the ingredients together. Leaving 1 tablespoons of chopped herbs. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on a plate aside.
Place a deeper pan over medium high heat, drizzle with olive oil. Once sizzling, add the meatballs and cook for about 5-6 minutes, turning them to make sure they are cooked through evenly.
In a smaller bowl, whisk together all the ingredients for the tomato sauce and pour it over meatballs, bring to boil and let it cook for 3-5 minutes.
In the meantime, prepare the bulgur as per package instructions, adding Ras el-Hanout in the water.
To prepare the cucumber salad, wash the cucumbers, pat dry, half and spoon out the flash. Slice in quarters lengthwise and in small cubes. Wash the herbs, shake dry and finely chop them. In a medium bowl, mix the cucumber, herbs and balsamico. Season with salt and pepper.
For the hummus, place all the ingredients in food processor and blitz until smooth, adding water if needed.
Spoon the hummus onto the plate, add the meatballs, bulgur and cucumber salad. Garnish with fresh herbs.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sweet and Spicy Italian Herb Pizza

This combo is unreal. Sometimes mix of simple ingredients can create such a magic. Melted mozzarella, spicy pepperoni and a touch of sweet honey - it will spice up your sweet day!

Prep Time:
20 min

Cook Time:
8 min

Raising Time:
120 min

Total Time:
150 min

Ingredients (Servings: pieces)

Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Tomato Sauce	g
Mozzarella Balls	g
Pepperoni Salami	g
Honey	tbsp
Fresh Herbs (Rosemary, Sage, Thyme)

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230 ºC and place the pizza stone inside. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread on the tomato sauce. Add mozzarella balls, pepperoni salami and fresh herbs.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Drizzle with honey.

More recipes on: www.beastfeast.eu

Servings:

pieces

Summer Squash Corn Pizza

Sometimes nothing beats a pizza full of cheese. But this summer pizza is the absolute hit with fresh zucchini, corn and lots of cheese.

Prep Time:
20 min

Cook Time:
12 min

Raising Time:
120 min

Total Time:
152 min

Ingredients (Servings: pieces)

Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Yellow Zucchini
Corn	g
Basil Pesto	tbsp
Ricotta Cheese	tbsp
Mozzarella Cheese	g
Provolone Cheese	g
Chili Flakes	tsp
Fresh Basil

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
In the meantime, wash the zucchini, pat dry and cut into thin slices.
Preheat the oven to 230 ºC and place the pizza stone inside. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread on the pesto. Add dollops of ricotta, the mozzarella, and provolone. Add the zucchini slices and spoon over the corn.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Sprinkle with chili flakes and fresh basil leaves.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pickled Crawfish Burger

Homemade crawfish patty on sriracha mayo, topped with creamy guacamole and pickled carrots and onions! So good!

Prep Time:
10 min

Cook Time:
10 min

Ingredients (Servings: pieces)

Crawfish Patty
Crawfish	g
Egg
Ground Ginger	tsp
Garlic Paste	tsp
Lemongrass Puree	tsp
Onion Powder	tsp
Panko Bread Crumbs	g
Salt & Pepper to taste
Olive Oil	tbsp
Pickled Veggies
Carrot
Red Onion
Rice Vinegar	ml
Sesame Oil	ml
Honey	tbsp
Water	ml
Avocado Cream
Avocado
White Aceto Balsamico	tbsp
Garlic Powder	tsp
Chili Flakes	tsp
Salt & Pepper to taste
Burger
Brioche Burger Buns
Sriracha Mayo

Preparing In The Kitchen

In a medium bowl, whisk together the rice vinegar, sesame oil, honey, and water. Peel the carrot, dry, and cut lengthwise into fine strips using a spiralizer. Peel the onion, halve, and cut into fine rings. Add the veggies into the bowl and leave to pickle for at least 30 minutes. Once veggies are pickled, drain the liquid before using.
To make the patty, place all the ingredients into a food processor and blitz slowly until all the ingredients are combined. If the mass is not compact enough, add additional panko.
Coat your hands with water and form the patties. Place a grilling pan over medium high heat and drizzle with olive oil, once sizzling, place the patties into the pan and grill for 3-4 minutes per side.
While the patties are grilling, make the avocado cream. Peel and remove the pit from avocado, place it in the food processor together with remaining ingredients, blitz until smooth and creamy.
Prepare the brioche bun according to package instructions.
Once all is ready, spoon the sriracha mayo on the bottom bun, place the patty on it, top with avocado cream, pickled veggies and top with the bun.

More recipes on: www.beastfeast.eu

Servings:

pieces

Summer Halloumi Curry

Crispy chickpeas and fried halloumi are just the must for this curry. Packed with amazing flavours and texture - just YUM!

Prep Time:
10 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Chickpeas	g
Zucchini
Corn	g
Shallots
Fresh Ginger	cm
Garlic Clove
Yellow Curry Paste	tbsp
Coconut Milk	ml
Tahini Paste	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
Halloumi Cheese	g
Rice Noodles	g
Salt & Pepper to taste
Toppings
Cucumber
Sesame Seeds

Preparing In The Kitchen

Drain and wash the corn and chickpeas. Peel and slice the shallots and the garlic. Wash and slice the zucchini. Peel and grate the ginger.
Place the larger pot over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Carefully remove ½ of chickpeas and reserve for topping.
In the pot, add the zucchini, corn, shallots, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes. Stir in the curry paste and cook for about 1 minute. Add the coconut milk, and the tahini. Stir to combine, bring to simmer over medium heat, cook 5-10 minutes.
If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest.
Meanwhile, cut halloumi in 3-4 slices. Place the pan over medium heat and add 2 tablespoons of olive oil. When the oil shimmers, add the halloumi slices and cook until golden, about 3 minutes per side. Remove from the pan.
Cook the rice noodle according to the package instructions.
To serve, divide the rice noodles among bowls and spoon the curry overtop. Top with halloumi, crispy chickpeas, and cucumbers.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pretzel Strawberry Ice Cream Cake

Whether you call it cake or ice cream sandwich...it's creamy, extra berry-filled absolutely delicious for hot summer days!

Prep Time:
30 min

Cooling Time:
300 min

Total Time:
330 min

Ingredients (Servings: pieces)

Pretzels	g
Graham Cracker	g
Salted Butter	g
Vanilla Ice Cream	g
Strawberry Ice Cream	g
Strawberry Jam	g
Strawberries	g

Preparing In The Kitchen

Line a 22 cm square baking pan with parchment paper.
In a small saucepan, melt the salted butter. In a food processor, pulse the pretzels and graham cookies into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan. Freeze 15 minutes.
Scoop ¾ of the vanilla ice cream out onto the frozen crust. Flatten and spread the ice cream into a mostly evenly layer. Freeze 30 minutes.
In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread onto the vanilla layer. Freeze for 30 minutes more.
In the meantime, wash the strawberries, pat dry and cut into slices.
Add the remaining vanilla ice cream and spread onto the strawberry layer and top with the sliced strawberries. Wrap the cake and freeze for about 4 hours.
Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit 5 minutes and cut.

More recipes on: www.beastfeast.eu

Servings:

pieces

Mini Pesto Caprese Tartlettes

Great summertime appetizer or light dinner. Fresh homemade pesto with burst tomatoes and fresh creamy burrata!

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Puff Pastry	sheet
Olive Oil	tbsp
Cherry Tomatoes	g
Fresh Thyme	tbsp
Fresh Oregano	tbsp
Garlic Clove
Cheddar Cheese	g
Burrata Cheese	g
Pesto
Garlic Clove
Sea Salt	tsp
Fresh Basil	g
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml

Preparing In The Kitchen

Preheat the oven to 180 ºC. and prepare a baking sheet with parchment paper.
Wash the cherry tomatoes and pat dry. Peel and finely mince the garlic cloves. Wash the herbs, shake dry, pluck the leaves from the stems and roughly chop them. In a medium bowl, toss together the olive oil, tomatoes, thyme, oregano, half of the garlic, salt, and pepper.
For the pesto, peel the garlic and finely grind in a mortar with the sea salt. Wash the basil, shake dry, pluck off the leaves and add to the garlic in the mortar. Grind everything until the pesto is nice and creamy. Add the pine nuts and continue grinding. Gradually add cheese and olive oil. Grind everything until the pesto is homogeneous and creamy.
Cut the puff pastry into 6 squares. Spread each square with a tablespoon of pesto, leaving a 2 cm border. Sprinkle the cheese over the pesto. Arrange the tomatoes over the cheese.
Fold the edges of the pastry inward to enclose. Bake 15-20 minutes, until the pastry is golden, and the cheese has melted. Break the burrata over the warm tomatoes, then spoon over the remaining pesto.

More recipes on: www.beastfeast.eu

Servings:

pieces

Honey Soy Salmon Soba Bowl

The perfect bowl for a quick dinner! Caramelized salmon in a sweet and tangy honey garlic sauce with soy sauce and ginger. Served over creamy tahini soba noodles with roasted shiitake mushrooms and pickled veggies.

Prep Time:
30 min

Cook Time:
30 min

Total Time:
60 min

Ingredients (Servings: pieces)

Salmon
Soy Sauce	ml
Honey	g
Gochujang	tbsp
Fresh Ginger	cm
Salmon	g
Olive Oil	tbsp
Shiitake Mushrooms	g
Salt & Pepper to taste
Soba Noodles
Soba Noodles	g
Soy Sauce	ml
Tahini Paste	g
Sesame Oil	tbsp
Fresh Ginger	cm
Spring Onion
Red Pepper Flakes	tsp
Sesame Seeds	tsp
Pickled Veggies
Carrots
Cucumber
Kosher Salt	tsp
Caster Sugar	tbsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml

Preparing In The Kitchen

Peel the carrots and cucumber and cut into thin sticks. Mix the rice vinegar, sesame oil, sugar, and salt in a bowl. Add the vegetables and let them sit for at least an hour.
Peel and finely mince the garlic cloves and ginger. Preheat the oven to 200 ºC. In a baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit.
Wash the shiitake mushrooms, pat dry and cut into slices. Prepare a baking sheet with parchment paper. On a baking sheet, toss together the mushrooms, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the mushrooms are crisp on the outside.
Bake the salmon in the oven for about 15-18 minutes, until the salmon reaches desired doneness. Spoon the sauce over the salmon and switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening.
In the meantime, bring a pot of water to a boil, scoop out and reserve around 30 ml hot water. Prepare the noodles according to package directions and drain.
For the sauce, peel and grate the ginger. Wash the spring onions and cut into fine slices. In a glass jar, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and the reserved hot water until combined. Toss the noodles with the sauce and mix.
Divide the noodles between bowls. Top with salmon, roasted mushrooms, green onions, pickled veggies, and sesame seeds. Spoon any remaining sauce over the salmon.

More recipes on: www.beastfeast.eu

Servings:

pieces

Butter Chicken Naanwich

All time favourite butter sauce with chicken meatballs, crunchy pickled cucumber and fresh herbs.

Prep Time:
30 min

Cook Time:
30 min

Total Time:
60 min

Ingredients (Servings: pieces)

Meatballs
Minced Chicken	g
Greek Yoghurt	tbsp
Kosher Salt	tsp
Chili Powder	tsp
Garlic Paste	tsp
Fresh Ginger	tsp
Ground Cumin	tsp
Dried Coriander	tsp
Lemon Juice	tbsp
Olive Oil
Butter Sauce
Yellow Onion
Plum Tomatoes	g
Sunflower Oil	tbsp
Butter	tbsp
Garlic Paste	tsp
Tomato Paste	tbsp
Garam Masala	tsp
Ground Turmeric	tsp
Whole Cloves
Cardamom Pods
White Wine Vinegar	tbsp
Ground Cinnamon	tsp
Ground Fenugreek	tsp
Cane Sugar	tbsp
Chili Powder	tsp
Heavy Cream	g
Salt & Pepper to taste
Naan
Naan Bread
Cucumber
Fresh Coriander	g
Greek Yoghurt

Preparing In The Kitchen

Peel and grate the fresh ginger. In a medium bowl, mix the chicken with yogurt, salt, chili powder, garlic paste, ginger, cumin, coriander and lemon juice.
Preheat the oven to 180 ºC and a baking sheet with parchment paper.
Coat your hands with a bit of olive oil and roll the chicken into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
In the meantime, peel and finely dice the onion. Wash the tomatoes, pat dry and cube as well.
In a large deep pan, heat the oil and half of the butter over medium heat. Sauté the onions and garlic paste for about 2 minutes. Add the tomato paste, garam masala, turmeric, cloves and cardamom and sauté for about 3 minutes. Add tomatoes and vinegar and cook for another 5 minutes. Puree the sauce and pass through a sieve.
Season with cinnamon, fenugreek, sugar, chili powder, salt and pepper. Stir in the heavy cream. Remove the meatballs from the oven and add to the sauce. Mix everything well till evenly coated.
Prepare the naan bread according to the package instructions. Wash the coriander, shake dry and pluck coarsely from the stem. Wash the cucumber, pat dry and cut into thin slices.
Top each naan bread with chicken balls. Garnish with fresh coriander and cucumber. Serve with fresh yogurt.

More recipes on: www.beastfeast.eu

Servings:

pieces

Shrimp Bowl with Peanut Lime Dressing

Light and easy refreshing summer bowl. Pickled veggies, grilled shrimp skewers and yummy refreshing peanut lime dressing!

Prep Time:
20 min

Cook Time:
15 min

Refrigerate TIme:
60 min

Total Time:
90 min

Ingredients (Servings: pieces)

Pickled Vegetables
Cucumber
Red Onion
Kosher Salt	tsp
Honey	tbsp
Rice Vinegar	ml
Sesame Oil	tbsp
Tepid Water	ml
Lime Rice
Rice	g
Kosher Salt	tsp
Lime Juice	tbsp
Lime Zest	tsp
Honey	tbsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Shrimp Skewers
White Tiger Shrimps	g
Olive Oil	tbsp
Garlic Powder	tsp
Ground Ginger	tsp
Sriracha Sauce	tsp
Salt & Pepper to taste
Peanut Lime Dressing
Peanut Butter	tbsp
Honey	tbsp
Garlic Clove
Fresh Ginger	tbsp
Lime Juice	tbsp
Lime Zest	tsp
Soy Sauce	tsp
Olive Oil	tbsp
Bowl
Baby Leaf Salad	g

Preparing In The Kitchen

For the salad, prepare the rice according to the package instructions and allow to cool completely. Season the rice with lime juice, lime zest, honey, cayenne pepper and olive oil. Mix till evenly coated.
Peel the cucumber and cut into thin slices. Peel the onion and cut into rings. In a bowl, whisk together the rice vinegar, sesame oil, honey, and salt. Add the vegetables and let them pickle for at least an hour.
Rinse the shrimp under cold water and pat dry. In a bowl, toss the shrimp together with the olive oil, garlic powder, ginger powder, sriracha, salt and pepper. Leave covered for about 30 minutes and then thread onto skewers. Grill the skewers in a preheated grill pan for about 3 minutes, turning all over.
For the dressing, peel and finely grate the garlic and ginger. In a tall container, mix all the ingredients with a hand blender until smooth. Wash and spin dry the lettuce.
Divide the rice and salad between bowls and serve with the pickled vegetables and shrimp skewers. Drizzle with peanut lime dressing and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Bruschetta Burrata Pinsa

Bella Italia! Fresh Pinsa dough, topped with juicy cherry tomatoes and fresh burrata cheese! So good!

Prep Time:
25 min

Cook Time:
15 min

Raising Time:
48h

Total Time:
40 min

Ingredients (Servings: pieces)

Pinsa Dough
All-Purpose Flour	g
Wholemeal Spelt Flour	g
Rice Flour	g
Chickpea Flour	g
Ice Water	ml
Active Dry Yeast	g
Kosher Salt	tsp
Olive Oil	tsp
Topping
Ricotta Cheese	g
Lemon Zest	tsp
Cherry Tomatoes	g
Garlic Clove
Fresh Basil	g
Olive Oil	tbsp
Burrata Cheese	g
Salt & Pepper to taste

Preparing In The Kitchen

Mix the wheat, spelled, rice and chickpea flour with the dry yeast. Add 300 ml cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes, kneading it briefly every 10 minutes.
Form the dough into a ball and wrap it in cling film or put it in an airtight container. Let rest in the fridge for at least 48 hours.
Take the dough out of the fridge two hours before using and let it come to room temperature. Divide the dough into 4 equal pieces. Shape each into balls and roll out into oval flatbreads.
Preheat the oven to 200 ºC and prepare the baking sheets with parchment paper. In the meantime, wash the tomatoes, pat dry and cut into quarters. Peel and mince the garlic. Wash the basil, shake dry and cut into small pieces. Set aside some basil leaves. Drain the mozzarella and tear into bite-sized pieces.
In a bowl, combine the tomatoes, garlic, basil and olive oil. Season with salt. In a small bowl, mix the ricotta with the lemon zest.
Place the flatbreads on the baking trays, spread with the ricotta cream and bake for about 12–14 minutes.
Top finished pinsas with tomatoes and mozzarella. Garnish with fresh basil leaves and drizzle with olive oil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Phyllo Feta Rolls with Honey Chili Dip

Crispy Feta rolls, dipped on chilli honey dip. An easy appetiser that everyone always loves!

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

Feta Cheese	g
Fresh Dill	g
Garlic Clove
Phyllo Dough	sheets
Olive Oil	tbsp
Salted Butter	tbsp
Chili Flakes	tsp
Cumin Seeds	tsp
Honey	g

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Wash the dill, shake dry and finely chop. Peel and mince the garlic clove. In a bowl, combine the feta, dill, and garlic. Mix till combined.
Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little olive oil around the edges. On the short end of the dough, add 1 rounded tablespoon of feta. Roll the phyllo up over the filling, folding the side edges in, to seal. Place the roll seam-side down on the prepared baking sheet and repeat with the remaining phyllo sheets.
Brush the top of each phyllo roll with olive oil. Bake for 20 minutes, or until the rolls are golden brown on top.
Meanwhile melt together the butter, 1 tablespoon oil, the chili flakes, and cumin in a small skillet. Cook over medium heat until fragrant, about 1-2 minutes. Remove from the heat and stir in the honey.
Serve the rolls with honey chili sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Grilled Watermelon Feta Skewers

Juicy sweet watermelon combined with salty creamy feta cubes are already well known combo but this time we invited bulgur to join the party!

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Bulgur Salad
Bulgur	g
Cucumber
Fresh Dill	g
Fresh Mint	g
White Wine Vinegar	tbsp
Olive Oil	tbsp
Salt & Pepper to taste
Watermelon Skewers
Watermelon
Feta Cheese	g
Olive Oil	tbsp
Herb Oil
Fresh Parsley	g
Fresh Mint	g
Olive Oil	ml

Preparing In The Kitchen

Cook the bulgur in boiling salted water according to package instructions. Wash the herbs, shake dry and chop finely. Wash the cucumber, pat dry, cut lengthwise in half and scrape out the flesh with a spoon. Cut the cucumber into thin crescents.
In a salad bowl, mix the bulgur with the herbs, cucumber, vinegar, and oil. Season with salt and pepper.
Peel the watermelon and flatten the sides and the curved top with a knife. Then cut the melon into 3 x 3 cm cubes. Cut the feta into cubes as well. Skewer a melon cube and a feta cube one after the other on a wooden skewer until the skewer is full.
Heat a griddle pan with olive oil over medium-high heat. Roast the skewers on all sides for about 2 minutes.
For the topping, wash the herbs, shake dry and chop finely. In a small bowl, mix the herbs with the olive oil.
Serve the skewers with the bulgur salad and garnish with the herb oil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Frosted Lemon Loaf

Refreshing cake with just the right amount of lemon, sweetened with honey, and extra fluffy! Just right for warm summer days!

Prep Time:
20 min

Cook Time:
45 min

Cooling Time:
75 min

Total Time:
140 min

Ingredients (Servings: pieces)

Batter
Salted Butter	g
Honey	g
Lemon Zest	tbsp
Lemon Juice	tbsp
Eggs
Vanilla Extract	tsp
Greek Yoghurt	g
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Kosher Salt	tsp
Cream Cheese	g
Frosting
Icing Sugar	g
Lemon Juice	tbsp
Honey	tsp
Lemon Zest	tsp

Preparing In The Kitchen

Preheat the oven to 170 ºC and grease a 25 cm x 12 cm loaf pan.
In a large mixing bowl, beat together the butter, honey, and 1 tablespoon lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. Add the flour, baking powder, baking soda, and salt. Beat until just combined.
In a small bowl, whisk together the cream cheese and 1 tablespoon lemon zest.
Spoon 1/3 of the batter into the prepared loaf pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over.
Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking.
Meanwhile, in a bowl, whisk together the powdered sugar, lemon juice, lemon zest and honey. Once the cake is cooled, pour the glaze over the loaf.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sun-Dried Tomato Pasta with Lemon Ricotta

Creamy pasta with sun dried tomato sauce, fresh herbs and swirls of zesty lemon ricotta. Soooooo good!

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Sun Dried Tomatoes	g
Shallots
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Short Cut Pasta	g
Ricotta Cheese	g
Lemon Zest	tsp
Parmesan Cheese	g
Butter	tbsp
Fresh Basil	g
Fresh Parsley	g
Fresh Dill	g
Water	ml
Salt & Pepper to taste

Preparing In The Kitchen

Drain the oil from the sun-dried tomato (keep the oil) and chop the sun-dried tomatoes. Peel and finely chop the shallots and garlic.
Heat up a large skillet over medium high heat with the sun-dried tomato oil. Add the shallots and garlic, cook until fragrant. Stir in the sun-dried tomatoes, paprika, and season with salt and pepper. Cook until the tomatoes get slightly crispy.
Add the water and bring to a boil. Stir in the pasta, stirring often, and cook, until the pasta is al dente. Adding more water if needed.
Meanwhile, whip the ricotta and lemon zest. Season with salt and pepper to taste. Wash the herbs, pluck, and roughly chop the leaves.
Once the pasta is cooked, stir in the parmesan and butter. Remove from the heat, add the chopped herbs, and mix well. Top and swirl in the ricotta crème.

More recipes on: www.beastfeast.eu

Servings:

pieces

Balsamic Chicken Greek Salad

It doesn’t get more delicious than this loaded balsamic chicken greek salad. It’s simple to toss together, extra colorful, super flavourful and yummy.

Prep Time:
15 min

Cook Time:
8 min

Total Time:
23 min

Ingredients (Servings: pieces)

Balsamic Chicken
Boneless Chicken Breast	g
Olive Oil	tbsp
Balsamic Vinegar	tbsp
Sweet Smoked Paprika Powder	tsp
Dried Oregano	tsp
Shallot
Garlic Clove
Lemon Zest	tsp
Lemon Juice	tbsp
Salt & Pepper to taste
Salad
Mixed Green Salad	g
Cherry Tomatoes	g
Cucumber
Feta Cheese	g
Sun Dried Tomatoes	g
Fresh Dill	g
Green Vinaigrette
Fresh Herbs (Dill, Mint, Parsley)	g
Olive Oil	ml
Apple Cider Vinegar	tsp
Maple Syrup	tsp
Dijon Mustard	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Peel the shallots and garlic and finely dice. In a bowl, mix the shallots cubes, garlic, balsamic, paprika, oregano olive oil, lemon juice, and lemon zest and season with salt and pepper. Rinse the chicken breast under cold water, pat dry, cut into cubes and toss in the marinade. Cover and leave to marinade for at least 15 minutes.
In the meantime, wash the salad and spin dry. Wash, dry and halve the cherry tomatoes. Wash the cucumber and cut into slices. Drain the sun-dried tomatoes from the oil and chop finely. Crumble the feta cheese. In a large salad bowl, mix all ingredients together.
For the vinaigrette, wash the herbs, shake dry, pluck off the leaves and chop. In a high jar, blend the herbs with the remaining ingredients. If necessary, add cold water until the desired consistency is achieved.
Heat a grill pan over medium heat and fry the chicken cubes from all sides for about 5-8 minutes until golden brown.
Add the chicken cubes and vinaigrette to the mixed salad and mix.

More recipes on: www.beastfeast.eu

Servings:

pieces

Baked Huevos Rancheros with Mango Salsa

Mexican inspired brunch idea for the weekend! Spicy tomato sauce, balanced with a little citrus sweetness, topped with eggs, and served avocado and mango salsa.

Prep Time:
10 min

Cook Time:
35 min

Total Time:
45 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Yellow Onion
Serrano Pepper
Garlic Clove
Dried Oregano	tsp
Diced Tomatoes	g
Orange Juice	ml
Adobo Chilis
Corn Tortillas
Eggs
Salt & Pepper to taste
Avocado
Mango Salsa
Mango
Coriander	g
Lime Juice	tbsp
Pinch of Salt

Preparing In The Kitchen

Preheat the oven to 180 ºC and grease 4 oven-safe ramekins.
Peel and finely chop the onion. Wash the serrano pepper, pat dry, halve lengthwise and deseed. Cut the flesh into fine strips. Peel and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and serrano pepper. Cook for 5 minutes or until soft. Add the garlic and oregano. Cook another 2 minutes. Add the tomatoes, orange juice, adobo chiles, and season with salt and pepper. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat.
Layer the tortillas in the bottom of the prepared ramekins. Spoon the sauce over the tortillas. Crack the eggs into the sauce. Season with salt and pepper. Transfer to the oven and bake until the whites are just set but yolks are still runny, about 12-15 minutes.
In the meantime, peel the mango, cut the flesh from the pit and cut into fine cubes. Wash the coriander, shake dry and chop finely. Combine all ingredients in a bowl.
Serve the Huevos Rancheros topped with salsa and avocado.

More recipes on: www.beastfeast.eu

Servings:

pieces

Herb Artichoke Pizza

Cheesy, herby artichoke pizza came straight out of heaven- So simple and easy and so daaaaaamn good

Prep Time:
20 min

Cook Time:
15 min

Raising Time:
120 min

Total Time:
35 min

Ingredients (Servings: pieces)

Pizza Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Gouda Cheese	g
Fontina Cheese	g
Garlic Clove
Lemon Zest	tsp
Olive Oil	tbsp
Artichoke Hearts	g
Fresh Basil	g
Fresh Thyme	g
Chili Flakes

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230 ºC and place the pizza stone inside.
In the meantime, wash the herbs, shake dry and leaves. Peel the garlic clove. Grate the gouda and fontina cheese. Drain and quarter the artichokes.
Place the thyme, basil, garlic, lemon zest and olive oil into a small food processor. Blitz just few times to shred all the ingredients and evenly mixed.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with the herbal mixture and the grated cheese. Top with artichoke hearts.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted. Garnish with basil leaves and chilli flakes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Toasted Sesame Ramen Soup

This sesame spinach ramen is done in just few minutes and it's absolutely delicious.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Sesame Oil	tbsp
Sesame Seeds	tbsp
Lime Juice	tsp
Sweet Smoked Paprika Powder	tsp
Shallots
Garlic Clove
Fresh Ginger	cm
Vegetable Broth	ml
Coconut Milk	ml
Soy Sauce	ml
Baby Spinach	g
White Miso	g
Ramen Noodles	g
Eggs
Spring Onion

Preparing In The Kitchen

Peel and finely slice the shallots and garlic. Peel and grate the ginger.
Place a big pot over medium high heat and drizzle 2 tablespoons of sesame oil. Once hot, add the shallots, garlic, and ginger. Stir well and lower down the heat. Cook for about 4-5 minutes. until fragrant. Pour in the broth, coconut milk, miso, and soy sauce. Stir in the spinach and bring to a boil.
In the meantime, heat up a small sauce pan over medium high heat with the remaining sesame oil. Once warm, add the sesame seeds and paprika powder, toast them for 1-2 minutes. Stir frequently to avoid burning. Add in the lime juice and mix well. Set aside.
Prepare the ramen noodles according to package instructions. Drain them and add them into the ramen soup.
In the end, crack the eggs into small bowls (each egg in one bowl). Pour the eggs one by one into the ramen. Do not stir. Cook for about 30 seconds, then cover the pot and remove from the heat. Let the eggs poach for 2-3 minutes.
Ladle the soup and noodles into bowls, top with the egg. Garnish with toasted sesame seeds and spring onions.

More recipes on: www.beastfeast.eu

Servings:

pieces

Spring Breakfast Tacos

A good breakfast taco is a thing of beauty. They will keep you full and satisfied. Fresh asparagus, avocado and fried egg is the perfect combo.

Prep Time:
15 min

Cook Time:
10 min

Total Time:
25 min

Ingredients (Servings: pieces)

Tacos
Mini Tortilla Wraps
Avocado
Eggs
Fresh Green Asparagus	g
Olive Oil	tbsp
Feta Creme
Feta Cheese	g
Skyr Yoghurt	g
Lemon Zest	tsp
Lemon Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

For the feta cream, blend all ingredients in a food processor until creamy.
Wash the asparagus, pat dry and cut off the ends. Heat a pan with olive oil over medium high heat and add the asparagus, salt and fry for about 10 minutes.
In the meantime, heat up the tortillas according to package instructions.
Spread each tortilla with the feta cream. Peel the avocado, remove the pit and cut into wedges.
Remove the asparagus from the pan and beat in the eggs, using the same hot pan. Fry the eggs until sunny side up and the egg white is set. Season with salt and pepper.
Top the tortillas with asparagus, avocado and fried eggs.

More recipes on: www.beastfeast.eu

Servings:

pieces

Baked Raspberry Brioche French Toast

Soft, buttery, sweet, and filled with raspberry jam, ricotta cheese and fresh berries. It’s the perfect brunch entrée for both spring and summer gatherings.

Prep Time:
20 min

Cook Time:
50 min

Refrigerate Time:
60 min

Total Time:
130 min

Ingredients (Servings: pieces)

Challah Bread	loaf
Raspberry Jam	g
Eggs
Milk	ml
Ricotta Cheese	g
Maple Syrup	tbsp
Vanilla Extract	tbsp
Lemon Zest	tsp
Kosher Salt	tsp
Butter	g
Raspberries	g
Blueberries	g
Cream
Heavy Cream	g
Ricotta Cheese	g
Vanilla Extract
Icing Sugar

Preparing In The Kitchen

Grease a 20 x 30 cm baking dish with butter.
Slice the loaf in even thick pieces. Spread on half of the slice with raspberry ja, top and press with the other halves.
In a small saucepan, melt the butter. In a large bowl, whisk together the eggs, milk, ricotta, maple syrup. vanilla, lemon zest, salt, and butter. Drench each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs.
Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
Cover and place in the fridge for at least one hour and preheat the oven to 180 ºC.
Sprinkle half the raspberries over top the French toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp.
Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta and vanilla extract. Stir in 1 tablespoon powdered sugar, if desired.
Serve the French toast warm, topped with whipped ricotta and fresh berries.

More recipes on: www.beastfeast.eu

Servings:

pieces

Shrimp Sesame Toast

This Chinese starter favourite is an absolute blast! Crisp, packed with flavours and so delicious!

Prep Time:
5 min

Cook Time:
10 min

Total Time:
15 min

Ingredients (Servings: pieces)

Spring Onion
White Tiger Shrimps	g
Fresh Ginger	cm
Soy Sauce	tbsp
Egg
Toast Bread	slices
Sesame Seeds	tbsp
Olive Oil
Sweet Chili Sauce

Preparing In The Kitchen

Peel and finely chop the spring onions. Wash the shrimp under running cold water, pat dry and finely chop as well. Peel and finely grate the ginger.
In a medium bowl, mix the spring onions, shrimps, ginger, soy sauce and egg yolk. Spread the filling between two slices of bread, then sandwich the other slices on top.
Heat up a non-sticking pan over medium high heat with olive oil.
On a plate, spread the sesame seeds. Brush both sides of the sandwiches with the remaining egg white and dredge through the sesame seeds.
Cook for around 3-4 minutes until the sesame seeds are just starting to brown. Turn the bread and cook around another 2-3 minutes to crisp gently on the underside. Remove and drain on kitchen paper.
Slice and serve with sweet chili sauce for dipping.

More recipes on: www.beastfeast.eu

Servings:

pieces

Falafel Quinoa Bowl

Of course you can also buy crispy falafel from the kebab shop, but you can also simply make them by yourself! In any case, we can never get enough of this oriental classic!

Prep Time:
15 min

Cook Time:
10 min

Total Time:
25 min

Ingredients (Servings: pieces)

Quinoa Salad
Quinoa	g
Avocado
Baby Leaf Salad	g
Carrots	g
Pomegranate Seeds	tbsp
Falafel
Yellow Onion
Toast Bread	slice
Chickpeas	g
Zucchini
Ground Cumin	tsp
Fresh Parsley	g
Panko Bread Crumbs	g
Salt & Pepper to taste
Sunflower Oil
Lemon Tahini Dressing
Lemon Juice	tbsp
Lemon Zest	tsp
Tahini Paste	g
Sweet Paprika Powder	tsp
Ground Cumin	tsp
Ground Ginger	tsp
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

For the falafel, peel the onion and cut into fine cubes. Peel the garlic and cut into slices, dice the toast. Drain the chickpeas. Put onions, garlic, toast and chickpeas in a tall jar. Grate the zucchini, add cumin and crush with the hand blender. Wash parsley, shake dry, pluck off leaves and chop finely. Mix everything and season with salt and pepper.
Prepare the quinoa in boiling salted water according to package instructions and allow to cool. Wash the salad and spin dry. Peel the avocado, remove the pit and cut into cubes.
For the dressing, mix the lemon juice, lemon zest, tahini, paprika powder, cumin, ginger, salt and pepper. Slowly stir in the olive oil.
In a small saucepan, heat the oil to 175 ºC. Add the breadcrumbs on a plate. Form the falafel mass into small balls and dredge them through the breadcrumbs. Fry the falafel balls in hot oil for about 3 minutes, remove from the oil with the foam trowel and drain them on kitchen paper.
In a large bowl, mix the salad with the quinoa, carrot sticks, avocado and pomegranate seeds. Top with fresh falafel and drizzle the dressing over.

More recipes on: www.beastfeast.eu

Servings:

pieces

Beetroot Ricotta Hummus

If it is true that you eat with your eyes first, then this hummus is a veritable feast. This beetroot ricotta hummus is as beautiful as it is tasty!

Prep Time:
15 min

Total Time:
15 min

Ingredients (Servings: pieces)

Chickpeas	g
Garlic Clove
Beetroot	g
Olive Oil	tbsp
Vegetable Broth	ml
Beetroot Powder	tbsp
Lemon Juice	tbsp
Tahini Paste	tbsp
Ricotta Cheese	g
Salt & Pepper to taste
Herb Topping
Lemon Zest	tsp
Fresh Herbs (Cilantro, Parsley, Mint)	g
Olive Oil	tbsp

Preparing In The Kitchen

Rinse and drain the chickpeas. Peel the garlic and chop coarsely. Cut beetroot into small cubes. Finely puree the chickpeas with garlic, beetroot, olive oil, vegetable stock and beetroot powder.
Stir in the lemon juice, tahini and ricotta into the chickpea mixture. Season with salt and pepper.
Wash the herbs, shake dry, pluck off leaves and chop finely. In a small bowl, mix the herbs with the lemon zest and olive oil and add to the hummus.

More recipes on: www.beastfeast.eu

Servings:

pieces

Buttermilk Fried Salmon Fingers

Buttermilk batter fried salmon fingers with zesty tartare sauce. ⁠ Sweet warm crispy bites.

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Buttermilk Salmon
Lemon Juice	tbsp
Salmon	g
All-Purpose Flour	g
Baking Powder	tsp
Butter Milk	ml
Sunflower Oil	ml
Remoulade
Shallots
Pickles
Capers	tbsp
Yoghurt	g
Mayonnaise	g
Mustard	tbsp
Fresh Chives	tbsp
Fresh Parsley	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

For the remoulade, peel the shallot, finely dice, and place in a bowl. Pour boiling hot water over shallots, steam for 1 minute, put in a sieve, quench with cold water and drain. Drain the pickles as well and dice finely. Roughly chop the capers.
In a medium bowl, mix the yogurt, salad mayonnaise and mustard. Add in the shallots, cucumbers and capers and season with salt and pepper. Wash the chives and parsley, shake dry and chop finely. Stir into the remoulade.
In a large saucepan heat up the oil to 175 ºC. In the meantime, cut the salmon fillets into 2-3 cm thick pieces and season with lemon juice, salt and pepper.
Mix two-thirds of the flour with the baking powder in a bowl. Stir in the buttermilk, using a whisk, until smooth.
Turn the salmon fillets in the remaining flour, dip them in portions into the batter, drain and fry for about 4 minutes until golden brown. Remove and drain on kitchen paper.
Serve the fish sticks with remoulade.

More recipes on: www.beastfeast.eu

Servings:

pieces

Greek Orzo Filled Paprika

Smoky taste of grilled paprika, filled with herby orzo and soft chicken meatballs. All topped with crispy pan fried capers

Prep Time:
20 min

Cook Time:
45 min

Total Time:
65 min

Ingredients (Servings: pieces)

Bell Pepper
Minced Chicken	g
Dried Oregano	tbsp
Dried Thyme	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Onion Powder	tsp
Tomato Sauce	ml
Orzo	g
Salt & Pepper to taste
Olive Oil
Feta Cream
Feta Cheese	g
Lemon Juice	tbsp
Lemon Zest	tsp
Olive Oil	tbsp
Salt & Pepper to taste
Basil Pesto
Garlic Clove
Fresh Basil	g
Olive Oil	ml
Parmesan Cheese	g
Salt & Pepper to taste
Crispy Capers
Shallot
Capers	tbsp
Sun Dried Tomatoes

Preparing In The Kitchen

Add the minced chicken, oregano, thyme, paprika, garlic and onion powder, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the mixture into tablespoon-size balls.
Heat up the oven to 180 ºC, line the baking sheet with parchment paper and evenly spread the chicken meatballs. Place them in the oven and bake for about 12-15 minutes, until cooked through and golden brown.
In the meantime, place the peppers over an open flame on a gas and lightly char, turning 2-3 times for 3-4 minutes. Don't blacken them, just a light char. Alternately, you can place the peppers under the broiler in the oven for 2-3 minutes.
Put the peppers in a bowl and cover with a plate. Let them steam for about 10 minutes, Slice the bell peppers in half and discard the seeds.
In the meantime, boil the orzo according to package instructions.
For the feta cream, place all the ingredients in food processor and blitz until smooth.
To make the pesto, peel the garlic clove. Wash the basil, shake dry and chop coarsely with the garlic. Puree all ingredients in a high jar until smooth and creamy. Season with salt and pepper. In a bowl, mix the feta cream with the pesto.
Peel and slice the shallot. Place a pan over medium heat and add 2 tablespoons of the oil from the sundried tomatoes. Once warm, add the tomatoes, shallots and capers, season with salt and pepper. Cook until crispy. Remove 1 tablespoon from the pan.
Add the tomato sauce, cook until the sauce starts to boil and add the cooked orzo. Stir well.
Turn up the heat of the oven to 200 ºC.
Spoon a few tablespoons of the tomato sauce on the bottom of the baking dish, arrange the peppers in the baking dish and stuff with the orzo and meatballs, then add a dollop of the feta pesto cream.
Bake for about 15-20 minutes, until the cheese has melted and is lightly browned on top. Serve with fresh basil, and fried capers.

More recipes on: www.beastfeast.eu

Servings:

pieces

Zucchini Banana Bread

Soft, chocolatey, fluffy and super delicious zucchini banana bread! Super quick and easy!

Prep Time:
10 min

Cook Time:
60 mn

Total Time:
70 min

Ingredients (Servings: pieces)

Zucchini
Banana
Coconut Oil	g
Honey	g
Eggs
Vanilla Extract	tsp
All-Purpose Flour	g
Baking Soda	tsp
Ground Cinnamon	tsp
Kosher Salt	tsp
Chocolate Chips	g
Topping
Walnuts	g
Honey	tbsp

Preparing In The Kitchen

Preheat the oven to 160 ºC and grease a cake tin.
Wash the zucchini, pat dry and grate coarsely in a bowl. Salt a little and let it rest for about 20 minutes. Squeeze the grated zucchini. Peel the banana and crush it with a fork.
In a large bowl, mix the coconut oil, honey, eggs and vanilla. Add the zucchini, banana, flour, baking powder, cinnamon and salt and mix well.
Then fold in the chocolate drops. In a small bowl, mix the walnuts with the honey.
Place the dough in the baking pan and top with the glazed walnuts. Bake for about 50-60 minutes on a medium rail until golden brown.
Carefully remove and allow to cool for at least 30 minutes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cajun Buttermilk Shrimp Tacos

Sweet crispy and soft fired shrimp tacos with spicy peanut sauce which is giving that extra kick in the end.

Prep Time:
20 min

Cook Time:
15 min

Total Time:
35

Ingredients (Servings: pieces)

Cajun Shrimps
Shrimps	g
Garlic Powder	tsp
Sweet Smoked Paprika Powder	tsp
Dried Oregano	tsp
Dried Thyme	tsp
Onion Powder	tsp
Salt & Pepper to taste
Buttermilk	ml
All-Purpose Flour	g
Corn Flour	g
Vegetable Oil	ml
Peanut Sauce
Peanut Butter	g
Soy Sauce	ml
Maple Syrup	ml
Sriracha Sauce	tsp
Lime Juice	ml
Water	ml
Tacos
Mini Tortilla Wraps
Purple Cabbage	g
Iceberg Lettuce	g

Preparing In The Kitchen

In a small bowl, whisk together the garlic powder, paprika powder, dried oregano, dried thyme, onion powder, salt and pepper.
Place a deep-frying pan with the sunflower oil and heat up to 180 ºC.
In the meantime, rinse the shrimp under cold water and pat dry. In a medium bowl, toss the shrimps with 2 tablespoons of the seasoning mix.
To bread the shrimps, add the buttermilk in a bowl. In another bowl, mix together the flour and corn flour. Dredge the seasoned shrimps in buttermilk, then coat with the flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
To make the peanut sauce, place all the ingredients into a small blender and blitz until smooth. If needed, add water. Taste and adjust seasonings as needed.
Wash the red cabbage, dry and cut into fine strips. Wash the salad, spin dry and roughly pluck. Warm up the tortillas according to package instructions.
To assemble the tacos, spread cabbage and salad as a first layer over the tortilla wraps. Top with shrimps and drizzle with peanut sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Coconut Quinoa Porridge

There is a reason why they say breakfast is the most important meal of the day. This creamy sweet quinoa coconut porridge topped with mixed berries and nut butter is just what we need.

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Porridge
Coconut Oil	tsp
Quinoa	g
Coconut Milk	ml
Vanilla Bean Extract	tsp
Ground Cinnamon	tsp
Maple Syrup	tbsp
Pinch of Salt
Toppings
Almond Butter	tbsp
Coconut Chips	tbsp
Mixed Frozen Berries	g

Preparing In The Kitchen

Put the quinoa in a colander and rinse with warm water. Drain well.
In a medium saucepan over medium heat, melt the coconut oil. Add the quinoa and stir to coat in the oil. Give it about a minute, then add the coconut milk, vanilla, cinnamon, maple syrup and salt. Stir well to combine.
Bring up to a boil, then turn the heat down to low, and let simmer for 10-15 minutes, until the quinoa is cooked through, and all the liquid has been absorbed. Remove from the heat, place a double layer of paper towel under the lid, and let stand, covered for another 5-10 minutes.
Serve the warm quinoa porridge with coconut chips, frozen berries and drizzle of almond butter.

More recipes on: www.beastfeast.eu

Servings:

pieces

Citrus Avocado Salad

Crunchy fresh mixed greens, avocado, sweet and juicy oranges and a salty kick of feta - all coated with amazing tahini vinaigrette.

Prep Time:
10 min

Cook Time:
10 min

Total Time:
20 min

Ingredients (Servings: pieces)

Walnuts	g
Honey	tbsp
Pinch of Salt
Baby Leaf Salad	g
Blood Oranges
Avocado
Feta Cheese	g
Orange Tahini Vinaigrette
Olive Oil	ml
Orange Juice	ml
Tahini Paste	g
Apple Cider Vinegar	tbsp
Fresh Chives	g
Honey	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Roast the walnuts in a pan without fat. Add the honey and let it caramelize. Leave to cool on a baking sheet and sprinkle with a pinch of salt.
Halve the avocados, remove the stone and peel. Cut the flesh of the avocado into even wedges. Peel the oranges, removing the white skin completely. Then cut into thin slices. Dice the feta cheese.
For the dressing, wash the chives, shake dry and finely chop. Mix all the ingredients together in a bowl and season with salt and pepper.
Wash and spin dry the lettuce. In a large salad bowl, toss the salad with half the vinaigrette. Garnish with orange slices, avocado, feta and toasted walnuts and top with the remaining dressing.

More recipes on: www.beastfeast.eu

Servings:

pieces

Ramen Cauliflower Bolognese

Veggie bolognese that deserves your attention! ⁠ Roasted spiced cauliflower with tomato and green pesto sauce.

Prep Time:
20 min

Cook Time:
35 min

Total Time:
55 min

Ingredients (Servings: pieces)

Cauliflower
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Dried Oregano	tsp
Garlic Clove
Fish Sauce	tsp
Salt & Pepper to taste
Tomato Sauce
Shallots
Garlic Clove
Tomato Paste	g
Water	ml
Salted Butter	tbsp
Ramen Noodles	g
Fresh Basil
Pesto
Garlic Clove
Sea Salt	tsp
Fresh Basil	g
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml

Preparing In The Kitchen

To make the pesto, peel the garlic clove. Wash the basil, shake dry and pluck the leaves. Purée the basil, garlic clove, pine nuts, parmesan, and olive oil in a blender until the mixture is smooth. Season with salt.
Preheat the oven to 180 ºC. Prepare the baking sheet with parchment paper.
Cut cauliflower into florets, wash and drain. Place it in a bowl and mix with olive oil, smoked paprika and oregano. Mix till evenly coated. Roast for 15 minutes, until tender.
In the meantime, peel and finely chop the garlic. Add the garlic and fish sauce on to the cauliflower and toss evenly. Roast for additional 10 minutes.
For the sauce, heat olive oil in a large pan over medium heat. Peel the shallots and garlic and finely chop. When the oil shimmers, add the shallot and garlic. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened. Stir in the water – not all at once to avoid it’s too liquid. Cook another 2 minutes. Stir in a tablespoon of pesto and season with salt and pepper.
Prepare the ramen noodles according to package instructions and reserve about a coffee cup of cooked pasta water.
Add the pasta, cauliflower, and the reserved water to the sauce. Mix till evenly coated and add the butter, tossing until the butter has melted.
Serve the pasta with fresh basil and optionally with cheese.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cornflakes Cream Cheese Bites

These cornflakes cheesecake bites are just perfect solution to have your favourite cake taste on the go throughout the whole day. ⁠

Prep Time:
25 min

Ingredients (Servings: pieces)

White Couverture	g
Butter	g
Cream Cheese	g
Vanilla Extract	tbsp
Cornflakes	g

Preparing In The Kitchen

Roughly chop the couverture and melt in a saucepan over medium-high with the butter. Then let it cool down a bit. Stir in the cream cheese and vanilla extract and then chill in the fridge for 30 minutes.
Crumble the cornflakes in a freezer bag with a rolling pin. Then put in a bowl.
Using two small spoons, cut out the cream cheese mixture into equal portions. Form into balls with your hands and roll through the cornflakes.
Refrigerate for another 15 minutes and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pulled Salmon Naanwich

Spiced pulled salmon with whipped feta cream and crunchy salad. So fresh and simply sooooo yummy!

Prep Time:
10 min

Cook Time:
20 min

Total Time:
30 min

Ingredients (Servings: pieces)

Pulled Salmon
Salmon	g
Garlic Clove
Ground Ginger	tsp
Garam Masala	tsp
Ground Cumin	tsp
Ground Turmeric	tsp
Olive Oil	tbsp
Feta Cream
Feta Cheese	g
Cream Cheese	tbsp
Lemon Juice	tbsp
Sweet Smoked Paprika Powder	tsp
Naanwich
Purple Cabbage	g
Kosher Salt	tsp
Granulated Sugar	tsp
Cucumber
Avocado
Naan Bread

Preparing In The Kitchen

Wash the red cabbage, dry, peel into fine strips and knead well with salt and sugar. Add to a bowl and set aside for about 30 minutes.
Peel and mince the garlic clove. Wash the salmon fillets and pat dry. In a bowl, mix together 2 tablespoons of olive oil, minced garlic, ginger, garam masala, cumin, turmeric, salt and pepper. Add the salmon fillets and coat the fillets. Cover with cling film and let sit 5-10 minutes.
Heat the remaining olive oil in a large pan over medium-high heat. Add the salmon and cook on both sides for about 3-4 minutes.. Once done, pull the salmon apart, with two forks.
For the feta sauce, combine the feta, cream cheese, lemon juice and smoked paprika powder in a blender and blend until creamy. If desired, thin with additional lemon juice.
Peel the cucumber and cut into thin slices. Peel the avocado, remove the pit and cut into wedges. Prepare the naan bread according to package instructions.
Spread the feta cream on the naan bread. Top with cabbage, cucumber, avocado and pulled salmon. Optionally drizzle over sriracha mayo.

More recipes on: www.beastfeast.eu

Servings:

pieces

Roasted Bell Pepper Chicken Sandwich

Roasted paprika spread with grilled chicken creamy mozzarella and avocado. Every bite is just better than the last one.

Prep Time:
15 min

Cook Time:
25 min

Total Time:
40 min

Ingredients (Servings: pieces)

Chicken Sandwich
Boneless Chicken Breast	g
Fresh Thyme	tsp
Sweet Smoked Paprika Powder	tsp
Olive Oil	ml
Avocado
Buffalo Mozzarella
Baby Leaf Salad	g
Fresh Herbs (Thyme, Basil, Parsley, Dill)	g
Ciabatta Bread
Roasted Pepper Spread
Bell Pepper
Tomato Paste	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Ground Cumin	tsp

Preparing In The Kitchen

Wash the chicken breast and pat dry. Wash the thyme, shake dry, pluck the leaves and chop finely. Mix the thyme, smoked paprika and the olive oil together, marinate the chicken breast with it and leave to stand for about 30 minutes.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Wash the paprika, pat dry, remove the seeds and cut into cubes about 2 cm. In a medium bowl, mix the paprika with tomato paste, smoked paprika, garlic and cumin. Spread onto the baking sheet and roast for about 20 minutes, until charred and soft.
Heat a griddle pan over high heat and sear the chicken breasts. Reduce the heat and continue cooking for about 10 minutes, until cooked through. Set aside and slice it.
Wash and spin dry the lettuce. Peel the avocado, remove the pit and cut into slices. Drain the mozzarella and cut into thin slices. Wash the herbs, shake dry and pluck the leaves.
Once the paprika is cooled down, place it in a food processor and blitz until smooth. Adjust the taste if needed with salt and pepper.
Cut the ciabatta in half, then cut each half in half again to make sandwiches. Roast the halves in the pan for about 2 minutes. Then spread with the paprika cream. Top with lettuce, chicken, avocado and mozzarella and finish with the other half.

More recipes on: www.beastfeast.eu

Servings:

pieces

Coconut Strawberry Sheet Cake

The dough is fluffy and light. The swirled strawberry mascarpone cream with fresh strawberries the perfect addition!⁠

Prep Time:
15 min

Cook Time:
35 min

Total Time:
50 min

Ingredients (Servings: pieces)

Batter
Coconut Oil	g
Cream Cheese	g
Eggs
Granulated Sugar	g
Vanilla Extract	tbsp
Lemon Zest	tbsp
Lemon Juice	ml
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Kosher Salt	tsp
Coconut Milk	ml
Mascarpone Cream
Mascarpone	g
Cream Cheese	g
Strawberries	g
Honey	tbsp
Topping
Strawberries	g
Fresh Mint	g
Lemon Juice	tbsp
Granulated Sugar	tbsp

Preparing In The Kitchen

Preheat oven to 170 °C. Grease a 30x30 cm baking dish or line with parchment paper.
In a small pan, melt the coconut oil. In a large bowl, beat together the coconut oil, cream cheese, eggs, sugar, lemon zest, lemon juice, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined.
Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is set and the edges golden brown. Remove and let cool.
In the meantime, wash the strawberries, pat dry and remove the greens and quarter them. In a tall jar, add a handful of strawberries and puree until smooth. Whip the mascarpone, cream cheese, and honey in a food processor until smooth. Stir in the strawberry puree.
Wash the mint, shake dry, pluck the leaves, and roughly chop them. In a medium bowl, mix the remaining strawberries with the mint, lemon juice and granulated sugar.
Spread the mascarpone cream onto the cake and top evenly with the fresh strawberries.

More recipes on: www.beastfeast.eu

Servings:

pieces

Greek Red Orzo Lamb Bowl

Greek bowl with red pesto orzo and lamb meatballs is just perfect for those upcoming days.⁠ Not a fan of roasting the lamb? This sunny bowl is just perfect for you. ⁠

Prep Time:
20 min

Cook Time:
20 min

Ingredients (Servings: pieces)

Red Pesto
Sun Dried Tomatoes	g
Parmesan Cheese	g
Garlic Clove
Pine Nuts	tbsp
Olive Oil	ml
Lemon Juice	tbsp
Salt & Pepper to taste
Meatballs
Minced Lamb	g
Yellow Onion
Garlic Clove
Lemon Zest	tsp
Fresh Parsley	g
Ground Cumin	tsp
Dried Oregano	tsp
Salt & Pepper to taste
Salad
Orzo	g
Mixed Green Salad	g
Cherry Tomatoes	g
Kalamata Olives	tbsp
Avocado
Tzatziki
Greek Yoghurt	g
Garlic Clove
Fresh Dill	g
Olive Oil	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Peel and finely chop the onion and garlic. Wash the parsley, shake dry, pluck the leaves and finely chop.
In a medium bowl, mix the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, and a pinch of salt and pepper. Mix it all well to combine.
Coat your hands with a bit of olive oil and roll the meat into 2 tablespoon size balls. Place them on the prepared baking sheet. Transfer to the oven and bake for 15-20 minutes or until the meatballs are crisp or cooked through on the inside.
To prepare the red pesto, place all the ingredients into a food processor (do not toss the oil from sun dried tomatoes, place it also in the food processor). Blitz until you get the desired consistency. Adjust the taste if needed.
In the meantime, prepare the orzo as per package instructions. Set aside to cool down. Then mix the orzo with the red pesto.
For the tzatziki, peel and crush the garlic clove. Wash the dill, shake dry, pluck the leaves, and chop finely. In a bowl, mix all the ingredients and season with salt and pepper.
Wash the cherry tomatoes, pat dry and halve them. Peel the avocado, remove the pit and cut into wedges. Wash the salad and spin dry.
Add the mixed green salad and top with red pesto orzo. Arrange the lamb meatballs, tomatoes, olives and avocado and finish with a spoon of tzatziki.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pretzel Coconut Lime Tart

This coconut lime tart tastes like sun! Salty crunchy coconut pretzel crust topped with soft gentle and zesty lime cream.

Prep Time:
20 min

Cook Time:
8 min

Refrigerate Time:
180 min

Total Time:
208 min

Ingredients (Servings: pieces)

Dough
Pretzels	g
Coconut Flakes	g
Butter	g
Honey	tbsp
Lime Cream
Honey	g
Heavy Cream	g
Lime Zest	tbsp
Lime Juice	ml
Vanilla Extract	tsp
Ground Cinnamon	tsp
Topping
Blueberries	g
Lime Zest	tsp
Honey	tbsp

Preparing In The Kitchen

Preheat the oven to 180 °C.
In a food processor, pulse the pretzels, and coconut into semi-fine crumbs. Add the butter and honey and pulse until the mixture holds together when pinched. Press the dough into a 24 cm tart pan with a removable bottom. Transfer to the oven and bake until toasted, about 8 minutes.
Meanwhile, combine the heavy cream, honey, and lime zest in a large pot. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.
Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set.
Meanwhile, wash the blueberries. In a medium bowl, combine the blueberries with the honey and lime zest.
Before serving, remove the tart from the pan and top with the blueberries.

More recipes on: www.beastfeast.eu

Servings:

pieces

Tuna Ciabatta Sandwich

⁠ Soft crispy crusted ciabatta filled with taste of Mediterranean summer. Tuna, feta, sun-dried tomato spread with olives and lots of herbs. Every bite is pure perfection. ⁠

Prep Time:
10 min

Ingredients (Servings: pieces)

Canned Tuna	g
Kalamata Olives
Ciabatta Bread	loaf
Capers	tbsp
Feta Cheese	g
Fresh Herbs (Parsley, Dill)	g
Sun-dried Tomato Spread
Sun Dried Tomatoes	g
Fresh Herbs (Parsley, Dill)	g
Garlic Clove
Salt & Pepper to taste

Preparing In The Kitchen

For the sun-dried tomato dip, peel the garlic clove. Wash the herbs, shake dry and pluck the leaves from the stems. In a food processor add the tomatoes with all the other ingredients and blitz until smooth. Season with salt and pepper.
Drain the tuna in a sieve. Halve the olives and crumble the feta. Wash the herbs, shake dry, pluck the leaves from the stems and chop finely. Place all the ingredients in a bowl and gently toss.
Cut the loaf of ciabatta in half lengthwise and then generously spread both halves with sun dried tomato spread. Now spread the tuna mixture over the bottom half of the ciabatta. Add the top half of the ciabatta and gently push down on the sandwich to help it stick together.
Slice into 4 equal sandwiches and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pastrami Pizza Tartlets

Crispy, fluffy puffed pastry topped with pastrami, fresh cucumber, fresh herbs and honey mustard. Such a great combo of sweet and salty in every bite.⁠

Prep Time:
10 min

Cook Time:
20 min

Total Time:
30 min

Ingredients (Servings: pieces)

Puff Pastry	sheet
Cream Cheese	g
Cheddar Cheese	g
Pastrami	g
Cucumber
Fresh Dill	g
Honey Mustard	tbsp
Egg
Sesame Seeds	tsp

Preparing In The Kitchen

Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Spread the pastry sheet flat on a clean, floured surface. Gently roll the sheet out to stretch slightly. Cut the sheet into six squares and place onto the prepared baking sheet.
Evenly spread cream cheese over each square, leaving a half border. Sprinkle with shredded cheese.
Fold the edges of the pastry inward. Whisk the egg and brush the edges of the pastry with it. Sprinkle with sesame.
Transfer to the oven and bake for 20-25 minutes or until the pastry is golden.
In the meantime, wash the cucumber, pat dry and cut lengthwise into fine strips with a slicer. Wash the dill, shake dry and chop finely. Once the pastry tarts are done, top with pastrami and cucumber slices. Drizzle with honey mustard and sprinkle fresh dill.

More recipes on: www.beastfeast.eu

Servings:

pieces

Asparagus Pistachio Gnocchi with Feta Sauce

Simple asparagus pistachio gnocchi for the perfect spring dinner. Every bite is layered with delicious spring flavors. And the best, each bite is perfect when scooped up with a bit of creamy feta sauce.

Prep Time:
20 min

Cook Time:
10 min

Total Time:
30 min

Ingredients (Servings: pieces)

Fresh Gnocchi	g
Fresh Green Asparagus	g
Olive Oil	tbsp
Sea Salt
Feta Sauce
Feta Cheese	g
Cream Cheese	g
Lemon Juice	tbsp
Sweet Smoked Paprika Powder	tsp
Pistachio Pesto
Garlic Clove
Basil	g
Lemon Zest	tsp
Pistachios	g
Water	ml
Olive Oil	ml
Parmesan Cheese	g
Salt & Pepper to taste

Preparing In The Kitchen

For the pesto, peel the garlic clove. Wash the basil, shake dry and chop coarsely with the garlic. Puree all ingredients in a high jar until smooth and creamy. Season with salt and pepper.
Wash the asparagus and cut lengthwise into thin slices with a spiral peeler. Heat a pan with olive oil over medium high heat. Fry the asparagus for about 2 minutes. Add the gnocchi and fry for additional 5 minutes. Add 2/3 of the pistachio pesto to the gnocchi and stir to combine.
To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.
Swirl the feta onto serving plates, then arrange the asparagus gnocchi over the feta. Drizzle over the remaining pesto and sprinkle with sea salt.

More recipes on: www.beastfeast.eu

Servings:

pieces

Miso Pesto Pasta with Garlic Shrimps

Creamy, herby zesty miso pesto spaghetti topped with spicy grilled shrimps

Prep Time:
10 min

Cook Time:
12 min

Total Time:
22 min

Ingredients (Servings: pieces)

Miso Pesto
Garlic Clove
Sea Salt	tsp
Fresh Basil	g
White Miso	tbsp
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml
Toasted Sesame Oil	ml
Shrimp Pasta
Spaghetti	g
Shrimps	g
Cajun Seasoning	tsp
Garlic Powder	tsp
Lemon Juice	tbsp

Preparing In The Kitchen

Peel the garlic clove. Wash the basil, shake dry, pluck the leaves. Purée the basil, garlic clove, miso, pine nuts, parmesan, olive oil and toasted sesame oil in a blender until the mixture is smooth. Season with salt.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove a coffee cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.
Add the pesto to pasta tossing to combine. Thin the pasta as desired with the reserved pasta cooking water.
To prepare the shrimp, wash them and pat dry. Heat the olive oil and butter in a large pan over medium heat. Add the shrimps, cajun seasonings, garlic powder and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat and stir in the lemon juice.
Serve the shrimps with the pasta.

More recipes on: www.beastfeast.eu

Servings:

pieces

White Pulled Chicken Chili

Creamy, herby and just perfectly spiced white pulled chicken chili.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Boneless Chicken Breast	g
Olive Oil	tbsp
Yellow Onion
Garlic Clove
Ground Cumin	tsp
Sweet Smoked Paprika Powder	tsp
Chili Powder	tsp
Chicken Broth	ml
Cream Cheese	tbsp
White Beans	g
Cheddar Cheese	g
Mixed Herb Salsa
Fresh Coriander	g
Fresh Parsley	g
Fresh Dill	g
Olive Oil	ml
Lime Juice	tbsp
Salt & Pepper to taste
Toppings
Avocado
Cheddar Cheese

Preparing In The Kitchen

Wash and pat dry the chicken than cut it in bigger cubes. Peel and chop the onion and garlic cloves.
Place a larger pot over medium heat and add olive oil, once heat up add the onion and cook until fragrant, about 5 minutes. Add garlic, cumin, paprika and chili powder. Cook for additional 5-10 minutes, until very fragrant. Add the chicken, season with salt and pepper and mix it all well, cook for a minute then stir in the chicken broth. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
In the meantime prepare the salsa, wash the herbs and pat dry, pluck the leaves and place them in food processor together with olive oil, lime juice and salt and pepper. Blitz until finely chopped herbs.
Once the chicken is cooked, put it on a plate and pull apart, using two forks Stir in the cream cheese, until smooth. Add in the shredded chicken, white beans, most of the herb salsa and cheddar cheese. Cook for about 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
Ladle the chili into bowls. Top, as desired with cheese, avocado and herb salsa.

More recipes on: www.beastfeast.eu

Servings:

pieces

Lemon Poppyseed Cake

Extra moist and extra refreshing!

Prep Time:
20 min

Cook Time:
45 min

Total Time:
65 min

Ingredients (Servings: pieces)

Olive Oil	ml
Honey	g
Vanilla Extract	tsp
Eggs
Greek Yoghurt	g
Lemon Zest	tbsp
Lemon Juice	tbsp
All-Purpose Flour	g
Grounded Almonds	g
Baking Powder	tsp
Poppy Seeds	tbsp
Kosher Salt	tsp
Citrus Glaze
Lemon Juice	tbsp
Orange Juice	tbsp
Icing Sugar	g

Preparing In The Kitchen

Preheat the oven to 170 ºC and grease a loaf pan.
In a large bowl, whisk together the olive oil, honey, eggs, Greek yogurt, vanilla, lemon zest, and juice, mix until smooth and creamy. Add the flour, grounded almonds, baking powder, and salt. At the end, stir in the poppy seeds.
Pour the batter into the prepared bread pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
In the meantime, mix together the lemon juice, orange juice and powdered sugar.
Pour the glaze over the cake, letting it fall down the sides. Let set 5 minutes, slice and enjoy.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pulled Salmon Asparagus Bagel

Pulled salmon bagel with green asparagus, avocado and a maple mustard cream cheese. An absolute hit for your next breakfast!

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Salmon	g
Maple Syrup	tbsp
Olive Oil	tbsp
Salt & Pepper to taste
Fresh Green Asparagus	g
Avocado
Bagels
Butter	tbsp
Mustard Cream
Fresh Dill	g
Maple Syrup	tbsp
Honey Mustard	tbsp
Cream Cheese	g
Kosher Salt

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
In a small bowl, whisk together the maple syrup and the olive oil. Season with salt and pepper. Rinse the salmon fillet under cold water, pat dry, place on the baking tray and brush with the marinade. Bake in the oven for about 15 minutes.
In the meantime, wash the dill, shake dry and finely chop. In a small bowl, mix the dill, maple syrup, mustard and cream cheese. Season with salt and pepper. Peel the avocado, remove the pit and cut into slices.
Wash the asparagus, pat dry and cut off the ends. Bring a pot of water to a boil. Boil the asparagus for about 3 minutes, until tender.
Heat up a pan over medium heat with butter. Cut the bagels and toast with the cut surface facing down for about 3 minutes, until golden brown.
Roughly pull the salmon with two forks Spread the mustard cream on the bagels, and top with salmon, asparagus and sliced avocado.

More recipes on: www.beastfeast.eu

Servings:

pieces

Feta Tzatziki Meatball Pitas

Filled pitas with fresh mixed salad, meatballs and a feta tzatziki sauce! Let's put it this way - Greece has never been that close!

Prep Time:
20 min

Cook Time:
30 min

Soaking Time:
30 min

Total Time:
80 min

Ingredients (Servings: pieces)

Greek Meatballs
Minced Beef	g
Red Onion
Garlic Clove
Fresh Parsley	tbsp
Fresh Mint	tbsp
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Salt & Pepper to taste
Olive Oil
Potato Wedges
Yukon Gold Potatoes	g
Sweet Paprika Powder	tbsp
Curry Powder	tbsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Pita Filling
Pita Bread
Romain Lettuce
Cherry Tomatoes	g
Purple Cabbage
Cucumber
Olive Oil	tbsp
Fresh Parsley	tbsp
Feta Tzatziki
Greek Yoghurt	g
Feta Cheese	g
Garlic Powder	tsp
Lemon Juice	tbsp
Cucumber

Preparing In The Kitchen

Wash the potatoes, cut into wedges and place in cold water, to soak, for about 30 minutes. Then drain and pat dry.
Preheat the oven to 180 ºC and line two baking sheets with parchment.
In a medium bowl, mix the potato wedges with paprika, curry, cayenne pepper and olive oil. Spread the wedges on the baking sheet and bake them in the oven for about 25 minutes, until crispy and golden brown.
Peel the garlic and onion and chop into small cubes. Wash the parsley and mint, shake dry, pluck the leaves from the stems and chop.
In a bowl, mix the minced meat with the onion, garlic, parsley, mint, oregano, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
In the meantime, wash the cucumber, dry and cut into cubes. Wash the tomatoes, pat dry and cut into cubes as well. Remove the romaine lettuce from the stalk, separate into fine strips, wash and spin dry. Wash the cabbage, dry and cut into fine strips. In a medium bowl, mix the cucumber, tomatoes, cabbage, and lettuce with olive oil.
For the Feta tzatziki sauce, wash the cucumber and finely grate. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the cucumbers, and a pinch of salt.
Prepare the pita breads according to packaging instructions.
To serve, spread the feta tzatziki onto warmed pitas. Top with the mixed veggies and add the meatballs. Top with more tzatziki and parsley. Serve the potato wedges alongside with more tzatziki sauce for dipping.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cornflakes Reeses Cookies

These Cornflakes Reeses Cookies are crunchy and crispy from the outside and soft sweet on the inside. Every bite is asking for more.

Prep Time:
10 min

Cook Time:
10 min

Total Time:
20 min

Ingredients (Servings: pieces)

Butter	g
Brown Sugar	g
Granulated Sugar	g
Egg
Egg Yolk
Vanilla Extract	tsp
All-Purpose Flour	g
Cornflakes	g
Corn Starch	tsp
Baking Soda	tsp
Baking Powder	tsp
Kosher Salt	tsp
Mini Peanut Butter Cups	g

Preparing In The Kitchen

Preheat the oven to 180ºC. Line a baking sheet with parchment paper and set aside.
Put the cornflakes in a freezer bag and crumble them with a rolling pin.
In a large bowl of your stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar until combined.
Add in the egg, egg yolk and vanilla, beating until creamy.
Add the flour, crushed cornflakes, cornstarch, baking soda, baking powder and salt. mixing until just combined.
With mixer still on low, add in the Mini Reeses cups, until incorporated.
Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 8 cm apart.
Bake for 10-11 minutes, until the edges and tops are lightly golden.
Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sriracha Thai Basil Chicken Bowl

The Thai basil gives the whole dish the absolute kick. The combination with the Sriracha chicken and the Thai basil quinoa salad is absolutely great!

Prep Time:
20 min

Cook Time:
25 min

Total Time:
45 min

Ingredients (Servings: pieces)

Chicken Breast
Boneless Chicken Breast	g
Garlic Clove
Sriracha Sauce	tbsp
Sweet Smoked Paprika Powder	tsp
Cayenne Pepper	tsp
Kosher Salt	tsp
Lime Zest	tsp
Olive Oil	tbsp
Roasted Potatoes
Sweet Potatoes
Shallots
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Ground Turmeric	tsp
Salt & Pepper to taste
Salad
Quinoa	g
Baby Leaf Salad	g
Avocado
Dressing
Fresh Thai Basil	g
Fresh Dill	g
Olive Oil	ml
Lemon Juice	tbsp
Tahini Paste	tbsp
Red Wine Vinegar	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Rinse the chicken breast under cold water and pat dry. Peel and mince the garlic cloves. In a bowl, combine the chicken, olive oil, garlic, Sriracha, smoked paprika, cayenne pepper, salt, and lime zest. Mix till evenly coated and cover with cling film. Let the chicken sit for at least 1 hour or overnight in the fridge.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Wash the sweet potatoes, pat dry and cut into ca. 1 cm thick slices. Peel and quarter the shallots.
In a large bowl, combine the sweet potatoes, shallots, olive oil, Smoked paprika, garlic powder, turmeric, a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes and shallots evenly on the prepared baking sheet and bake in the oven for ca. 20 minutes until soft and golden brown.
In the meantime, prepare the quinoa in boiling salted water according to the package instructions. Wash the baby leaf salad and shake dry. Halve the avocado, remove the pit and peel. Cut the flesh of the avocado into wedges.
For the dressing, wash the Thai basil and dill, shake dry, pluck the leaves from the stems, and chop finely. In a tall jar, combine all ingredients for the dressing and blend until smooth and creamy.
In a big bowl, mix the quinoa, baby leaf salad and 2/3 of the dressing and mix to combine.
Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside.
To serve, top the quinoa salad with roasted sweet potato slices, roasted shallots, chicken, avocado wedges, and drizzle with more dressing.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pickled BBQ Pulled Chicken Burger

That's hard to believe! With these pickled cucumbers and onions, the burger is an absolute hit!

Prep Time:
20 min

Cook Time:
180 min

Total Time:
200 min

Ingredients (Servings: pieces)

BBQ Sauce
Shallots
Garlic Clove
Chili
Hickory Liquid Smoke	tbsp
Honey	tbsp
Soy Sauce	tbsp
Bourbon Whiskey	ml
Tomato Paste	tbsp
Ketchup	g
Vegetable Broth	ml
Sweet Paprika Powder	tbsp
Ground Ginger	tsp
Salt & Pepper to taste
Pulled Chicken
Boneless Chicken Breast	g
Orange Zest	tsp
Orange Juice	tbsp
Brown Sugar	g
Sweet Smoked Paprika Powder	tbsp
Mustard	tbsp
Salt & Pepper to taste
Pickled Topping
Cucumber
Red Onion
White Wine Vinegar	ml
Olive Oil	ml
Mustard Seeds	tsp
Sugar	tsp
Burger
Brioche Burger Buns

Preparing In The Kitchen

Peel the shallots and garlic and cut into fine cubes. Halve the chili lengthwise and scrape out the seeds. Heat a small saucepan over medium-high heat with the hickory liquid smoke oil and sauté the onions, garlic, and chili for about 2-3 minutes.
Add the honey, deglaze with soy sauce and whiskey and let reduce for about 3 minutes. Add the tomato paste and stir. Add ketchup, broth, paprika powder and ginger powder and simmer for about 5 minutes. Season with salt and pepper. Set aside to cool down.
Preheat the oven to 140ºC. Wash the chicken and pat dry. In a medium bowl, combine the chicken with the orange zest, orange juice, BBQ sauce, sugar, paprika, and mustard.
Place the chicken fillets in an ovenproof baking dish and pour the remaining marinade over them. Cover with aluminum foil. Place the marinated chicken in the oven for about 2.5 - 3 hours.
In the meantime, wash the cucumber, dry it and cut lengthwise into fine strips using a spiralizer. Peel the onion, halve and cut into fine strips. In a medium bowl, whisk together the cucumber, onions, white wine vinegar, olive oil, mustard seeds, and sugar. Season with salt and pepper. Leave for at least 1 hour.
Remove the chicken from the oven and pull it with two forks.
Top each bottom burger bon with pulled chicken, cucumber, and onions. Serve with fries.

More recipes on: www.beastfeast.eu

Servings:

pieces

Broccoli Cheddar Puff Pastry

These cheesy filled puffed pastry with broccoli and honey are just a perfect for salty and sweet puff pastry fans

Prep Time:
10 min

Cook Time:
18 min

Total Time:
28 min

Ingredients (Servings: pieces)

Puff Pastry	sheet
Broccoli Rabe	g
Olive Oil	tbsp
Cream Cheese	tbsp
Fresh Thyme	tsp
Lemon Zest	tsp
White Miso	tsp
Cheddar Cheese	g
Egg Yolk
Honey	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Wash and halve the broccoli. Heat a pan over medium high heat with olive oil. Once warm, fry the broccoli for about 2 minutes and season with salt and pepper.
Meanwhile, preheat the oven to 180 ºC and line a baking tray with baking paper.
Roll out the puff pastry and cut into six rectangular pieces. Wash the thyme, cut dry and pluck the leaves from the stem.
In a small bowl, mix the cream cheese with the thyme, cream cheese, miso and lemon zest.
In the middle of each rectangle, add and spread one tablespoon of the cream cheese mixture. Top with the wild broccoli and sprinkle with cheddar cheese. Then fold the opposite corners over the filling.
Transfer onto the baking sheet and brush the dough with the egg yolk. Sprinkle with salt and pepper and bake for about 15-18 minutes, until golden brown and the cheese melted.
Before serving, drizzle with honey

More recipes on: www.beastfeast.eu

Servings:

pieces

Cod Fish Curry with Rice Noodles

Nothing beats a quick and easy, good curry. Soft cod fish with a creamy gently spiced curry sauce, bok choy and topped with crunchy roasted chickpeas.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Chickpeas	g
Shallots
Bok Choy
Ground Ginger	tsp
Garlic Clove
Yellow Curry Paste	tbsp
Coconut Milk	ml
Lemon Juice	tbsp
Lemon Zest	tsp
Cod Fish	g
Curry Powder	tsp
Rice Noodles	g
Salt & Pepper to taste

Preparing In The Kitchen

Pour the chickpeas through a sieve, strain and drain well. Peel and finely chop the shallots and garlic cloves. Clean the bok choy and cut into medium sized pieces.
Heat up a large pot over medium high heat with 6 tablespoons olive oil. Once hot, add the chickpeas and shallots. Season with salt and pepper. Cook, stirring occasionally, for about 5 minutes, until it begins to crisp. Carefully remove half of the chickpea mix and reserve for topping.
Add the box choi, garlic and ginger powder to the remaining chickpea mix and cook for another 6-10 minutes, until soft. Season with salt and pepper.
Stir in the curry paste and mix till evenly coated. Stir in the coconut milk and bring the mixture to a simmer over medium heat. Cook for 5-10 minutes, until the sauce, stirring constantly until sauce thickens. Remove from the heat and add the lemon juice and zest.
Meanwhile, wash the cod fish fillets and pat dry. Season with curry powder, salt and pepper.
Heat up a large skillet over medium high heat with 2 tablespoons olive oil. Sear the cod fish from each side for about 2-3 minutes. Then set aside on a plate.
Prepare the rice noodles according to package instructions.
Divide the rice noodles among the plates and spoon the curry sauce on the noodles. Top with the fish and the crisp chickpea shallot mix.

More recipes on: www.beastfeast.eu

Servings:

pieces

Grilled Chicken in Spicy Sauce

Not just another chicken recipe. Mouth-watering spiced sauce is bringing this chicken to another level, so make sure you coat every bite of the chicken in THE sauce.

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Boneless Chicken Breast	g
Olive Oil	tbsp
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Caraway Seeds	tsp
Ground Cumin	tsp
Ground Cinnamon	tsp
Water	ml
Tomato Paste	tbsp
Brown Sugar	tsp
Lemon Juice	tbsp
Fresh Dill	g
Salt & Pepper to taste

Preparing In The Kitchen

Wash the chicken fillets and pat dry. Season well with salt and pepper. Wash the dill, shake dry, pluck the leaves, and roughly chop.
Place the pan with 2 tablespoons olive oil over medium high heat. Once hot, grill the chicken fillets for about 2 minutes on each side. Place the chicken on a plate and set aside.
In parallel, peel the garlic cloves. In a food processor, add the garlic cloves, smoked paprika, caraway seeds, cumin, cinnamon and 2 tablespoons olive oil. Pulse until it becomes a paste. Add more olive oil, if needed.
In the same pan, add the paste and cook for about 1 minute. Add the water, tomato paste and bring to boil. Add the brown sugar, lemon juice, and a good pinch salt and pepper.
Place the chicken fillets back on top of the sauce, cover with a lid and cook for about 10 minutes.
Garnish the chicken with fresh dill and serve with rice or potatoes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Grilled Eggplant Burrata Burger

There is something in veggie burgers. So simple to make and easy to play with flavors. Creamy burrata, zesty fresh pesto, soft grilled eggplant – all tucked between soft warm crispy bun.

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Burger
Eggplant
Olive Oil	tbsp
Lemon Juice	tbsp
Rucola	g
Burrata Cheese	g
Brioche Burger Buns
Salt & Pepper to taste
Pesto
Lemon Juice	tbsp
Garlic Clove
Sea Salt	tsp
Fresh Basil	g
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml

Preparing In The Kitchen

Wash and slice the eggplant on about 1,5 cm thick rounds. Brush both sides of the eggplant slices with 4 tablespoons of olive oil. Season with salt and pepper.
Heat up the grilling pan over medium high heat. Once hot, grill the eggplant slices, in batches, for about 6-8 mins each side, until soft, golden and charred in some places.
In the meantime, wash the basil, shake dry, pluck the leaves. Peel and grate the garlic clove. Add the basil with the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto, in the end mix in lemon juice.
Wash the rucola and shake dry. In a medium bowl, mix the rucola with lemon juice and the remaining olive oil. Mix till evenly coated.
Toast the bun halves in the pan. Spread the pesto over the bottom bun. Top with rucola, eggplant slices and burrata. Drizzle with additional pesto and top with the top bun.

More recipes on: www.beastfeast.eu

Servings:

pieces

Vegan Snickers Ice Cream

Homemade vegan snickers ice cream, which literally melt in your mouth. Chewy, crunchy, sweet, nutty, extra chocolatey and hinted with caramel flavors! And there is no baking required!

Prep Time:
30 min

Freezing Time:
180 min

Total Time:
210 min

Ingredients (Servings: pieces)

Nougat Layer
Cashew Butter	g
Coconut Oil	g
Honey	g
Grounded Almonds	tbsp
Vanilla Extract	tsp
Caramel Layer
Coconut Cream	g
Maple Syrup	g
Peanut Butter	tbsp
Vanilla Extract	tsp
Roasted Peanuts	g
Caramel Sauce
Maple Syrup	g
Coconut Cream	g
Vanilla Extract	tsp
Roasted Peanuts	g
Chocolate Coating
Dark Chocolate	g
Coconut Oil	tbsp

Preparing In The Kitchen

Line an 20x20 cm square pan with parchment paper.
In a small pot, melt together the cashew butter, coconut oil, and honey. Stir to combine. Stir in 1 teaspoon vanilla extract, almond flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 100g peanuts overtop. Freeze for about 20 minutes, until firm.
In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the "nougat" layer.
Working with the same pot, combine the maple and coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the vanilla extract. Pour the sauce over the first caramel layer, then sprinkle the remaining peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
Cut into 16 bars and freeze again for about 15 minutes.
In a pot, melt together the chocolate and coconut oil, until smooth. Let cool 5 minutes. Cover each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Parmesan Thyme Sweet Potato Stacks

Sweet potato stacks with hints of thyme, parmesan, and garlic throughout. Absolutely delicious and for sure a hit!

Prep Time:
20 min

Cook Time:
50 min

Total Time:
70 min

Ingredients (Servings: pieces)

Salted Butter	g
Garlic Clove
Sweet Potatoes
Fresh Thyme	tbsp
Fresh Oregano	tsp
Parmesan Cheese	g
Manchego Cheese	g
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven 200 °C and lightly grease a 12-cup muffin tin.
Peel and grate the garlic cloves. Wash the herbs, shake dry, pluck the leaves from the stems and finely chop. Wash the sweet potatoes, pat dry and cut into ca. 1-2mm thick slices. Grate the manchego and parmesan cheese.
In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.
In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top.
Cover with aluminum foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
Run a knife around the edges of each stack to release them. Serve with sea salt on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chicken Peanut Butter Udon Noodles

Creamy salty peanut dressing coated Udon noodles, with gingery chicken and crunchy veggies. Such a colorful and tasteful delight plus a really quick and easy meal solution.

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Udon Noodles	g
Minced Chicken	g
Ground Ginger	tsp
Garlic Powder	tsp
Yellow Onion
Salt & Pepper to taste
Broccoli Rabe	g
Bell Pepper
Sesame Oil	tbsp
Ground Ginger	tsp
Garlic Powder	tsp
Lemon Zest	tsp
Peanut Sauce
Peanut Butter	g
Lime Juice	tbsp
Tamari	tbsp
Sriracha Sauce	tsp
Maple Syrup	tsp
Water	tbsp
Sesame Seeds	tsp

Preparing In The Kitchen

Preheat the oven to 180 ºC.
Wash the paprika and broccoli. Half and remove the pits from paprika, cut into thin stripes. Remove the leaves from broccoli. Mix the vegetables with sesame oil, ginger, garlic, lemon zest, salt and pepper. Mix till evenly coated
Prepare the baking sheet with parchment paper and spread veggies over one side of the sheet.
To prepare the chicken, peel and finely dice the onion. In a bowl, mix the chicken, onion, ginger, garlic, and a pinch of pepper. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls, placing them on the other side of the prepared baking sheet. Transfer to the oven and bake for 15 minutes, until the meatballs are crisp and cooked through.
Boil the Udon noodles according to package instructions.
In the meantime, prepare the sauce. In a small bowl, whisk together the peanut butter, lime juice, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach the desired consistency.
Once noodles are done, coat with peanut sauce. Top the noodles with roasted veggies and chicken meatballs. Garnish with sesame seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Kofta Sandwich Rolls

Damn tasty kofta roll sandwiches with fresh crisp veggies, parsley chutney and dipped in creamy tahini spread!

Prep Time:
20 min

Cook Time:
10 min

Refrigerate Time:
60 min

Total Time:
90 min

Ingredients (Servings: pieces)

Kofta Kabobs
Yellow Onion
Garlic Clove
Fresh Thyme	tsp
Minced Beef	g
Ground Cumin	tsp
Baharat Spice	tsp
Red Pepper Flakes	tsp
Olive Oil	tbsp
Salt & Pepper to taste
Salad & Sandwich
Cucumber
Cherry Tomatoes	g
Carrot
Hot Dog Buns
Salt & Pepper to taste
Parsley Chutney
Fresh Parsley	g
Garlic Clove
Sea Salt	tsp
Olive Oil	tbsp
Tahini Dip
Greek Yoghurt	tbsp
Tahini Paste	tbsp
Lemon Juice	tbsp
Black Pepper

Preparing In The Kitchen

For the kofta, peel and finely dice the onion and the garlic. Wash the thyme, shake dry and finely chop the leaves.
In a medium bowl, mix the minced beef with the onion, garlic, thyme, cumin, Baharat, red pepper flakes and 4 tablespoons olive oil. Season with salt and pepper. Cover with cling film and refrigerate for 1 hour.
In the meantime, wash the cucumber, tomatoes and carrots and pat dry. Cut the cucumber into sticks, peel the carrot and also cut into sticks and quarter the tomatoes.
In a medium bowl, toss the cucumber, cherry tomatoes and carrot sticks with olive oil and season with salt and pepper.
For the chutney, wash the parsley, shake dry, pluck the leaves, and roughly chop. Peel and mince the garlic clove. In small bowl, mix the parsley with the garlic, olive oil and sea salt.
For the dip, mix the yogurt with the lemon juice and tahini in a small bowl. Season with pepper.
Heat up a grilling pan over medium high heat with the remaining olive oil. Form the kofta mass into logs, about 15 cm long. Grill the kofta for about 3-4 minutes on each side, until cooked.
To assemble the hot dog, toast the buns then spoon a bit of chutney on bottom of the bun, add the kofta and the mixed salad. Drizzle with more chutney and serve with tahini dip.

More recipes on: www.beastfeast.eu

Servings:

pieces

Miso Red Curry Ramen Soup

It doesn’t get simpler or more delicious with this creamy miso red curry soup. Filled with mushrooms, broccoli and ramen noodles. Great for just about any night of the week…

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Yellow Onion
Mushrooms	g
Broccoli Rabe	g
Garlic Clove
Fresh Ginger	cm
Red Curry Paste	tbsp
Chicken Broth	ml
Coconut Milk	ml
White Miso	tbsp
Ramen Noodles	g
Lime Juice	tbsp
Fresh Coriander	g
Chicken
Boneless Chicken Breast	g
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Peel and chop the onion. Peel and grate the garlic and ginger. Clean and quarter the mushrooms. Wash and dry the broccoli. Wash the coriander, shake dry, pluck the leaves from the stems, and roughly chop.
In a dutch-oven, heat up the olive oil over medium heat. Add the onions and cook for 2-3 minutes, until translucent.
Stir in the garlic, ginger, mushrooms, and broccoli. Cook for 5 minutes then add the red curry paste. Cook until fragrant for about 1 minute.
Add miso, chicken broth and coconut milk. Season with salt and pepper. Let the mixture come to a simmer for 5 minutes. Stir in lime juice and coriander.
In the meantime, cook the noodles according to package instructions.
Rinse the chicken breasts under cold water and pat dry. In a bowl mix the chicken breast with paprika, garlic, 2 tablespoons of olive oil, salt, and pepper. Mix till evenly coated.
Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside.
To serve, divide the noodles between the bowls and ladle over the soup. Add the chicken on top and garnish with more coriander.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pizza Croques

These croques are the perfect balance! Every bite of these croquets is absolutely delicious! Fresh, cheesy and filled with veggies. The perfect balance.

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Salami Croque
Tomato Sauce	g
Dried Basil	tsp
Dried Oregano	tsp
Dried Rosemary	tsp
Fennel Seeds	tsp
Provolone Cheese	g
Cheddar Cheese	g
Pepperoni Salami	g
Baguette
Burrata Rucola Croque
Garlic Clove
Kosher Salt	tsp
Fresh Basil	g
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml
Rucola	g
Lemon Juice	tbsp
Lemon Zest	tsp
Olive Oil	tbsp
Burrata Cheese
Baguette
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 180 ºC° for at least 30 minutes before baking and prepare a baking sheet with parchment paper.

Salami Croque

In a small bowl, combine the tomato sauce, basil, oregano, rosemary, and fennel seeds. Grate the provolone and cheddar cheese.
Cut the baguette lengthwise and spread the tomato sauce on each half. Add the grated cheese and pepperoni salami evenly on top.
Place the halves carefully on the baking tray and bake for about 15 minutes, until golden brown and the cheese has melted.

Burrata Rucola Croque

Wash the basil, shake dry, pluck the leaves, and add to the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto.
Cut the baguette lengthwise and spread the pesto on each half. Place the halves carefully on the baking tray and bake for about 15 minutes, until the crust is crispy on the edges.
In the meantime, wash the rucola and shake dry. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, and a pinch each of salt and pepper. Add the rucola and toss to combine.
Remove the baguettes from the oven and top with burrata. Allow the burrata to sit for about 5 minutes and top with the rucola.

More recipes on: www.beastfeast.eu

Servings:

pieces

BBQ Cauliflower Bites

Easy oven-baked BBQ cauliflower bites with a creamy ranch dip....bar food, but healthier!

Prep Time:
20 min

Cook Time:
25 min

Total Time:
45 min

Ingredients (Servings: pieces)

Cauliflower Bites
Cauliflower
Eggs
Panko Bread Crumbs	g
Bread Crumbs	g
Sweet Smoked Paprika Powder	tsp
BBQ Sauce	g
Butter	g
Salt & Pepper to taste
Ranch Dip
Greek Yoghurt	g
Buttermilk	tbsp
Dried Chives	tbsp
Dried Parsley	tsp
Dried Dill	tsp
Garlic Powder	tsp
Onion Powder	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a backing sheet with parchment paper.
Remove the outer leaves from the cauliflower, cut into small florets and wash.
In a medium bowl, mix the panko, breadcrumbs, smoked paprika, salt, and pepper. In a second bowl, whisk the eggs.
Dip the bites into the egg and dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 20-25 minutes, turning the cauliflower halfway through cooking.
In the meantime, heat up a small saucepan over medium high heat and melt the butter. Once melted, whisk in the BBQ sauce and season with salt and pepper. Pour the sauce over the cauliflower, gently tossing to coat. Return to the oven for 5 minutes.
For the ranch dip, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
Serve the cauliflower with extra BBQ sauce and ranch dip.

More recipes on: www.beastfeast.eu

Servings:

pieces

Halloumi Carrot Poppers

Crispy balls with a mixture of carrot and halloumi. Absolutely perfect for your upcoming game night! To be honest, this is probably the best thing that can happen to a fried carrot.

Prep Time:
15 min

Cook Time:
5 min

Total Time:
20 min

Ingredients (Servings: pieces)

Halloumi Carrot Poppers
Carrots
Halloumi Cheese	g
Egg
Fresh Dill	g
All-Purpose Flour	tbsp
Cumin Seeds	tsp
Sweet Paprika Powder	tsp
Salt & Pepper to taste
Vegetable Oil
Tahini Dip
Greek Yoghurt	tbsp
Lemon Juice	tbsp
Tahini Paste	tbsp
Black Pepper

Preparing In The Kitchen

Wash, peel and coarsely grate the carrots. Grate the halloumi coarsely as well. Wash the dill, shake dry, pluck the leaves from the stem and chop.
In a medium bowl, mix the carrots and halloumi with the egg, dill, flour, cumin, and paprika. Season with salt and pepper.
Form the carrot halloumi mass into small balls. Heat the oil in a small saucepan and deep-fry the balls in hot oil for about 3 minutes, until golden brown. Then drain on the kitchen paper and set aside to cool down.
For the dip, mix the yogurt with the lemon juice and tahini in a small bowl. Season with pepper and serve with the carrot halloumi poppers.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pulled Butter Chicken Tacos

Butter chicken is for most of us, the most favorite and always go to dish, when at an Indian restaurant. So why not to combine two of our favorite meals in one, Indian all-time favorite meets Mexican classic!

Prep Time:
20 min

Cook Time:
50 min

60 min:
130 min

Ingredients (Servings: pieces)

Pulled Butter Chicken
Greek Yoghurt	tbsp
Lemon Juice	tbsp
Ground Turmeric	tbsp
Garam Masala	tbsp
Ground Cumin	tbsp
Chicken Thighs	kg
Butter	tbsp
Olive Oil	tbsp
Yellow Onion
Garlic Clove
Fresh Ginger	cm
Cumin Seeds	tsp
Cinnamon Stick
Chopped Tomatoes	g
Chicken Broth	ml
Heavy Cream	ml
Tomato Paste	tbsp
Mango Chutney
Mango
Red Onion
Fresh Ginger	cm
Garlic Powder	tsp
Honey	tsp
Apple Cider Vinegar	tbsp
Fresh Coriander	tbsp
Ground Cardamom	tsp
Serving
Mini Tortilla Wraps
Greek Yoghurt	tbsp

Preparing In The Kitchen

Peel and finely chop the onions and garlic cloves. Peel and grate the ginger. Detach the chicken thighs from the bone.
In a bowl, whisk together the yogurt, lemon juice, turmeric, garam masala and cumin. Add the chicken and coat with the marinade. Cover with cling film and refrigerate for at least one hour.
Heat up a large pan over medium heat, melt the butter with the oil, until it starts to foam. Add the onions, and cook, stirring frequently, for 1-2 minute. Add the garlic, ginger and cumin seeds, and cook until the onions are translucent.
Add the cinnamon stick, chopped tomatoes and boil it for about 10 minutes.
Add in the chicken with the marinade and cook for 5 minutes. Slowly add in the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through and starts falling apart.
Once done, take out the chicken on a plate and pull it completely apart with two forks, return it back to the sauce and coat well.
In the meantime, prepare the chutney. Peel the mango, remove the pulp from the pit and cut into cubes about 1 cm in size. Wash the coriander, shake dry, pluck the leaves from the stem, and roughly chop. Peel and finely chop the onion. Peel and grate the ginger.
In a medium bowl, mix the mango, onions, ginger, garlic, honey, apple cider vinegar, coriander, and cardamom. Set aside and let it sit till serving.
Warm up the tortillas according to package instructions. Stuff the pulled chicken into the warmed tortillas. Top with mango chutney and Greek yoghurt.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sun-Dried Tomato Chicken with Basil Burrata

All the Italian flavours in one dish. The combination of sun-dried tomato pesto and basil pesto is absolutely fantastic. Served with creamy risotto rice makes this just perfect.

Prep Time:
30 min

Cook Time:
20 min

Resting Time:
20 min

Total Time:
70 min

Ingredients (Servings: pieces)

Sun-Dried Tomato Chicken
Boneless Chicken Breast	g
Pine Nuts	g
Sun Dried Tomatoes	g
Garlic Clove
Chili
Parmesan Cheese	g
Olive Oil	ml
Salt & Pepper to taste
Basil Mozzarella Balls
Mozzarella Balls	g
Garlic Clove
Sea Salt	tsp
Fresh Basil	g
Pine Nuts	g
Parmesan Cheese	g
Olive Oil	ml
Risotto Rice
Risotto Rice	g
Vegetable Broth	ml
Olive Oil	tbsp

Preparing In The Kitchen

Drain the dried tomatoes and cut into small pieces. Roast the pine nuts in a pan and chop into small pieces. Peel the garlic and chop finely. Wash the chili, halve lengthwise and remove the seeds. Finely chop the pulp.
In a high vessel, blend the pine nuts with the tomatoes, garlic, chili, Parmesan and olive oil with a hand blender and season with salt and pepper.
Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine the chicken with the sun-dried tomato pesto. Toss well to combine and let sit for ca. 15-20 minutes.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. Wash the cherry tomatoes carefully and leave on the panicle. Spread the chicken on the baking sheet and place the cherry tomatoes in between. Roast for 20 minutes, until tender and the tomatoes start to burst.
In the meantime, heat a medium pot over medium high heat with olive oil. Add the rice and sauté for about 2 minutes. Gradually add the vegetable broth and stir. Simmer the risotto for about 20 – 25 minutes until the risotto is still firm to bite.
For the mozzarella balls, peel the garlic clove. In a mortar finely grind the garlic with the sea salt.
Wash the basil, shake dry, pluck the leaves, and add to the garlic in the mortar. Grind everything until creamy. Add the pine nuts and continue grinding. Gradually add the Parmesan cheese and olive oil and grind everything into a creamy pesto.
Drain the mozzarella balls. In a bowl, mix the mozzarella balls with the pesto, till evenly coated.
To serve, top the risotto rice with sun-dried tomato chicken, cherry tomatoes and basil mozzarella balls. Garnish with fresh basil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Greek Egg-Stuffed Bagels

Is there anything better than brunchin’ the whole morning? These quick and flavourful Greek egg-stuffed bagels are absolutely fantastic!

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Bagels
Eggs
Dried Oregano	tsp
Cherry Tomatoes	g
Kalamata Olives	g
Fresh Herbs (Parsley, Mint)	g
Feta Cheese	g
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat your oven to 180 ºC and lightly grease a baking dish with 1 tablespoon of olive oil.
Carefully cut the holes of the bagels larger, to get a diameter of ca. 5 cm. Place the bagels in the baking dish.
Crack an egg into each bagel hole. Sprinkle the tops of the eggs with dried oregano, salt and pepper. Place the baking dish into the oven and bake until the eggs are set, for about 10-12 minutes.
In the meantime, wash the cherry tomatoes, pat dry and halve. Drain the olives and cut them in half. Wash the herbs, shake dry and coarsely chop them. Crumble the feta cheese. In a medium bowl, mix the tomatoes, olives, and herbs with 2 tablespoons of olive oil.
Remove the baking dish from the oven and garnish with tomatoes, olives, herbs, and feta.

More recipes on: www.beastfeast.eu

Servings:

pieces

Blood Orange Upside Down Cake

Slightly caramelised Blood Oranges are baked under a light and fluffy Butter Cake, making it a deliciously fresh yet comforting winter dessert.

Prep Time:
25 min

Cook Time:
60 min

Total Time:
85 min

Ingredients (Servings: pieces)

Orange Layer
Blood Oranges
Blood Orange Juice	tbsp
Orange Zest	tsp
Granulated Sugar	g
Batter
Butter	g
Granulated Sugar	g
Brown Sugar	tbsp
Eggs
Orange Zest	tsp
Blood Orange Juice	tbsp
Vanilla Extract	tsp
All-Purpose Flour	g
Baking Powder	tsp
Greek Yoghurt	g
Kosher Salt	tsp
Crumb Layer
All-Purpose Flour	g
Granulated Sugar	g
Butter	tbsp
Pinch of Salt

Preparing In The Kitchen

Preheat oven to 170 ºC and grease a 22cm cake pan.
For the blood oranges, cut each end off, then stand the orange on one end and slice the outer skin off. Cut into thin slices. Set on a large plate and sprinkle with the sugar. Let sit for 5 minutes.
Lay the orange slices in an even layer on the bottom of the pan and set aside.
In a large mixing bowl, cream the butter until smooth and creamy. Add both sugars and mix till combined. Mix in one egg at a time. Add the orange zest, orange juice, and vanilla and mix until just combined.
In a smaller bowl, whisk together the flour, baking powder and salt. Mix the dry ingredients into the wet ingredients, alternating with the Greek yogurt. Pour the batter over the oranges in the cake pan.
In a small bowl, whisk together the flour, sugar, and salt. Melt the butter in a saucepan over low heat. Add the melted butter to the bowl and stir until crumbs form. Sprinkle the crumbs over the cake batter.
Bake for 50-55 minutes. When done, a toothpick inserted into the center of the cake will comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack. Don't let it sit longer, because the oranges can begin to stick in the bottom of the pan.
Let cake cool for 20 minutes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Mongolian Stir Fry with Ramen

This easy Mongolian beef stir-fry is fresh, flavourful and ready to go in a hurry! Thinly sliced beef with vegetables in a flavor-packed sauce ready in under 30 minutes.

Prep Time:
20 min

Cook Time:
15 min

Resting Time:
60 min

Total Time:
35 min

Ingredients (Servings: pieces)

Beef Filet	g
Corn Starch	tbsp
Soy Sauce	tbsp
Olive Oil	tbsp
Yellow Onion
Fresh Green Asparagus	g
Carrots
Sesame Seeds	tsp
Ramen Noodles	g
Sauce
Olive Oil	tbsp
Garlic Clove
Fresh Ginger	cm
Water	ml
Hoisin Sauce	g
Soy Sauce	ml
Brown Sugar	tbsp
Rice Vinegar	tbsp
Red Pepper Flakes	tsp

Preparing In The Kitchen

Wash the beef fillet, pat dry and cut into fine stripes. Peel the onion and cut into fine slices. Wash the asparagus, pat dry, cut off the ends about 1-2 cm and cut the asparagus into pieces about 2 cm in size. Peel the carrots and cut into fine strips.
In a bowl, coat and marinate the beef with 1 tablespoon olive oil, soy sauce and corn starch. Cover with cling film and marinate for at least one hour in the fridge.
In the meantime, prepare the sauce. Peel and grate the garlic cloves and ginger. Prepare a saucepan over medium high heat with olive oil. Sauté the garlic for a minute, then add the ginger and cook for ca. 30 seconds. Add the remaining ingredients and simmer for 5 minutes, until the sauce begins to reduce or thicken.
Prepare the ramen noodles according to package instructions.
Heat a large skillet over medium high heat with the remaining olive oil. Add the carrots and asparagus, sauté to the desired tenderness. Remove the vegetables from the skillet and set aside.
In the same pan, add the beef and stir-fry the beef. It should be crisp on the outsides, but not cooked throughout.
Add the vegetables back into the skillet and combine. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat.
Serve the stir fry with ramen and garnish with sesame seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Vegetarian Meatball Sub Sandwich

Crispy baked mushroom meatballs, coated in yummy marinara sauce and stuffed in fresh Italian ciabatta! Great for parties or game-day food as well.

Prep Time:
15min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

MUSHROOM MEATBALLS
Mushrooms	g
Yellow Onion
Olive Oil	tbsp
Bread Crumbs	tbsp
Garlic Clove
Eggs
Parmesan Cheese	tbsp
Dried Oregano	tsp
Dried Thyme	tsp
Salt & Pepper to taste
MARINARA SAUCE
Chopped Tomatoes	g
Olive Oil	tbsp
Garlic Clove
Dried Oregano	tsp
Salt & Pepper to taste
SANDWICH
Ciabatta Bread
Fresh Basil	g

Preparing In The Kitchen

Peel and slice the onions and finely chop the garlic cloves. Wash the mushrooms, pat dry and thinly slice them.
Heat up a pan over medium heat with olive oil. Once warm, add onion and cook for 3-4 minutes, until soft. Add garlic and cook for additional 1-2 minutes. Add the mushrooms and cook until soft. Set aside to cool down.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Drain the excess water from mushrooms and place them in food processor. Add the breadcrumbs, eggs, parmesan, oregano, thyme and season with salt and pepper. Pulse until smooth but still chunky. Using a medium (2 tablespoon) cookie scoop, portion the mushroom mixture onto the prepared baking sheet. Bake for about 25-30 minutes, until harden and golden brown.
In the meantime, prepare the marinara sauce. Peel and grate the garlic cloves. In a large skillet over medium heat, add the olive oil and fry the garlic for 1-2 minutes. Add the tomatoes and dried oregano. Season with salt and pepper. Stir well and let it cook for about 10-15 minutes simmering on medium heat.
Cut the ciabatta breads lengthwise. Spoon a small amount into each split ciabatta bread. Fill each with meatballs and top with more sauce. Garnish with fresh basil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Vegan Mayo Beetroot Burger

Made from just few ingredients you always have in your cupboard, simple and easy to make. P.S. Meatlovers, you will love it as well!

Prep Time:
15 min

Cook Time:
10 min

Total Time:
25 min

Ingredients (Servings: pieces)

Beetroot Patties
Beetroot	g
Black Beans	g
Garlic Clove
Garlic Powder	tsp
Onion Powder	tsp
Dried Oregano	tsp
Dried Basil	tsp
Bread Crumbs	tbsp
Olive Oil	tbsp
Salt & Pepper to taste
Vegan Mayo
Soy Milk	ml
Sunflower Oil	ml
Lemon Juice	tbsp
Salt & Pepper to taste
Burger
Plum Tomatoes
Avocado
Green Salad Leaves
Brioche Burger Buns

Preparing In The Kitchen

Rinse the black beans under running water and drain in a sieve. Peel the garlic clove and coarsely chop.
In a food processor, add the beetroot, black beans, garlic clove, garlic powder, onion powder, oregano, basil, breadcrumbs, salt and pepper. Pulse until combined. Pat the mixture into four even patties. The mixture will be sticky. If time allows, place in the fridge to chill, at least one hour or in the freezer for 15 minutes to make them easier to handle.
In the meantime, prepare the mayonnaise. Mix the lemon juice and soy milk with a blender. With the blender running, add the oil slowly. Mix until the mixture thickens and becomes firmer. Season with salt and pepper.
Wash the lettuce leaves and shake dry. Wash he tomatoes, pat dry and cut into slices. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into thin slices.
Heat a large skillet over medium-high heat. Add about a drizzle of olive oil. When the oil shimmers, add the patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat with the remaining patties. Note: these burgers are delicate, be careful when flipping.
Toast the buns. On the bottom, spread with the vegan mayo and top with tomato slices, beetroot patty, avocado slices, and salad. Top with upper bun.

More recipes on: www.beastfeast.eu

Servings:

pieces

Black Pepper Shrimps and Garlic Noodles

The super fast Thai shrimp noodle bowl that looks like takeout, but tastes so much better…and it’s healthier too!

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Shrimps	g
Corn Starch	tbsp
Ground Turmeric	tsp
Ground Ginger	tsp
Black Pepper	tsp
Sesame Oil	tbsp
Honey	g
Soy Sauce	ml
Rice Vinegar	tbsp
Red Pepper Flakes	tsp
Water	ml
Rice Noodles	g
Shallots
Broccoli	g
Lime Zest	tsp
Lime Juice	tbsp
Fresh Basil	g
Salted Butter	tbsp
Garlic Clove
Coconut Milk	ml

Preparing In The Kitchen

Rinse the shrimp with cold water and pat dry. In a medium bowl, toss together the shrimps, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon sesame oil.
In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and water.
Cook rice noodles according to package instructions. Peel and finely chop the shallots. Wash the basil, shake dry, pluck the leaves from the stems and roughly chop. Wash the broccoli, pat dry, remove the florets from the stalk and cut into bite-sized pieces.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the shrimps and fry all over for about 5 minutes, until they become slightly crispy. Add the shallots and broccoli, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix and bring the sauce to a boil over medium-high heat and cook until the sauce coats the shrimps, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.
Meanwhile, heat a medium skillet over medium heat. Peel and finely chop the garlic cloves. Add the butter and garlic. Cook until the garlic begins to caramelize and turn light golden brown, about 1-2 minutes. Stir in the coconut milk and let it cook for 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
Serve the noodles topped with shrimps and garnish with fresh basil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Italian Herb Pesto Sweet Potato Pizza

Every bite is a crazy mix of herby, sweet and salty taste. YUM! As soon as the pizza comes out of the oven, slice, eat, and ENJOY!⁠

Prep Time:
20 min

Cook Time:
15 min

120 min:

Total Time:
155 min

Ingredients (Servings: pieces)

Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Hub Pesto
Fresh Rosemary	tbsp
Fresh Sage	tbsp
Fresh Thyme	tsp
Fresh Basil	g
Garlic Clove
Olive Oil	ml
Pine Nuts	tbsp
Parmesan Cheese	g
Salt & Pepper to taste
Topping
Sweet Potatoes
Cheddar Cheese	g
Provolone Cheese	g
Sea Salt

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230 ºC and place the pizza stone inside. Wash the sweet potatoes, pat dry and slice into thin slices. Grate or cube the cheese.
For the pesto, wash the herbs, shake dry and pluck the leaves from the stems. Peel and chop the garlic clove. Puree the herbs, garlic, pine nuts, parmesan and olive oil with a hand blender in a tall jar. Season the pesto with salt and pepper.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with pesto. Add the sweet potato slices, cheddar cheese and provolone cheese. Sprinkle with sea salt.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Garnish with basil leaves and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

BBQ Cauliflower Tacos

Crispy oven baked cauliflower with crunchy green salad and zesty refreshing tahini ranch dressing. Ay caramba!

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

Tacos
Cauliflower
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Chipotle Chili Powder	tsp
Garlic Powder	tsp
Cayenne Pepper	tsp
Ketchup	g
Honey	g
Dijon Mustard	tsp
Water	ml
Cherry Tomatoes	g
Romain Lettuce
Feta Cheese	g
Tahini Ranch
Tahini Paste	g
Butter Milk	ml
Dijon Mustard	tsp
Dried Chives	tsp
Dried Parsley	tsp
Dried Dill	tsp
Garlic Powder	tsp
Onion Powder	tsp
Cayenne Pepper	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Remove the outer leaves from the cauliflower, cut into small florets and wash.
Heat the olive oil in a large skillet over high heat. Add the cauliflower, stirring occasionally, until the cauliflower is charring, for about 5 minutes.
Add the smoked paprika, chipotle chili powder, garlic powder, cayenne pepper, ketchup, honey, mustard, and water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.
In the meantime, wash the tomatoes and quarter them. Pluck the leaves from romaine lettuce, wash and shake dry. Cut lettuce leaves into fine strips.
For the Tahini Ranch, combine everything in a bowl, whisking in 5 tablespoons of water to thin the dressing. Taste and season with salt and pepper.
Warm up the tortillas according to package instructions. Stuff the cauliflower, cherry tomatoes and salad into the warmed tortillas. Top with ranch tahini sauce and optionally with crumbled feta cheese.

More recipes on: www.beastfeast.eu

Servings:

pieces

Tahini Oatmeal Cookies

Absolutely nothing not to love about these salty-sweet tahini oatmeal cookies. Every bite is slightly crisp on the edges, but soft and chewy in the center.

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Rolled Oats	g
Grounded Almonds	g
All-Purpose Flour	g
Brown Sugar	g
Baking Soda	tsp
Kosher Salt	tsp
Coconut Oil	g
Tahini Paste	g
Maple Syrup	g
Egg
Vanilla Bean Extract	tsp
Chocolate Chips	g

Preparing In The Kitchen

Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
In a small saucepan, melt the coconut oil. In a mixing bowl, beat together the oats, grounded almond, all-purpose flour, brown sugar, baking soda, salt, coconut oil, tahini, maple syrup, egg, and vanilla. Fold in the chocolate chips.
Using a medium (2 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 5 cm apart.
Bake for 10-12 minutes, until browning on the edges, but not fully set in the center. Let the cookies cool on the baking sheet.

More recipes on: www.beastfeast.eu

Servings:

pieces

Mushroom Meatballs with Garlic Bread

Hearty, tender mushroom meatballs swimming in warm marinara and garlic bread! ⁠

Prep Time:
30 min

Cook Time:
40 min

Total Time:
70 min

Ingredients (Servings: pieces)

Mushroom Meatballs
Mushrooms	g
Yellow Onion
Olive Oil	tbsp
Bread Crumbs	tbsp
Garlic Clove
Eggs
Parmesan Cheese	tbsp
Dried Oregano	tsp
Dried Thyme	tsp
Salt & Pepper to taste
Marinara Sauce
Chopped Tomatoes	g
Olive Oil	tbsp
Garlic Clove
Dried Oregano	tsp
Salt & Pepper to taste
Garlic Bread
Ciabatta Bread
Fresh Parsley	g
Butter	g
Garlic Clove
Garlic Powder	tsp
Kosher Salt	tsp

Preparing In The Kitchen

Peel and slice the onions and finely chop the garlic cloves. Wash the mushrooms, pat dry and thinly slice them.
Heat up a pan over medium heat with olive oil. Once warm, add onion and cook for 3-4 minutes, until soft. Add garlic and cook for additional 1-2 minutes. Add the mushrooms and cook until soft. Set aside to cool down.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Drain the excess water from mushrooms and place them in food processor. Add the breadcrumbs, eggs, parmesan, oregano, thyme and season with salt and pepper. Pulse until smooth but still chunky. Using a medium (2 tablespoon) cookie scoop, portion the mushroom mixture onto the prepared baking sheet. Bake for about 25-30 minutes, until harden and golden brown.
In the meantime, prepare the marinara sauce. Peel and grate the garlic cloves. In a large skillet over medium heat, add the olive oil and fry the garlic for 1-2 minutes. Add the tomatoes and dried oregano. Season with salt and pepper. Stir well and let it cook for about 10-15 minutes simmering on medium heat.
For the bread, peel and finely chop the garlic cloves. Stir the butter in a bowl until creamy. Mix together the butter, parsley, garlic, garlic powder and salt.
Cut the loaf of bread in half lengthwise, being careful to keep the thickness the same on both halves. Using a pastry knife or spatula spread half of the garlic butter mixture on the one half of the loaf. Repeat with remaining butter and second half. Set prepared loaves on a rimmed baking sheet and broil until golden brown, for about 3-5 minutes.
Place the meatballs into the marinara sauce and serve everything with fresh garlic bread.

More recipes on: www.beastfeast.eu

Servings:

pieces

Yoghurt Lemon Chicken Popcorn

Switching up these snack game with these (oven-fried) yoghurt lemon chicken popcorn. Breaded in a Panko mix, oven-baked, then dipped in a creamy, zesty coriander ranch sauce.

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Chicken Popcorn
Boneless Chicken Breast	g
Lemon Juice	tbsp
Lemon Zest	tsp
Greek Yoghurt	g
Bread Crumbs	g
Panko Bread Crumbs	g
Kosher Salt	tsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Coriander Ranch
Greek Yoghurt	g
Buttermilk	tbsp
Fresh Coriander	tbsp
Garlic Powder	tsp
Onion Powder	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Rinse the chicken breasts under cold water, pat dry and cut into 3×3 cm cubes. In a bowl, whisk together the lemon juice, lemon zest and yogurt. Add the chicken cubes and toss well to coat.
Preheat the oven to 190 ºC and line a baking sheet with parchment paper.
Add the breadcrumbs, panko, salt and pepper to a medium-sized bowl. Stir to combine.
Remove each piece of chicken from the yoghurt mix, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary, use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
For the ranch, wash the coriander, shake dry, pluck the leaves from the stems, and finely chop. combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
Serve the chicken topped with flaky salt, fresh cilantro, limes, and the coriander ranch for dipping.

More recipes on: www.beastfeast.eu

Servings:

pieces

Tortilla Quinoa Soup

Tortilla soup perfection! While this soup is super quick and easy to make, it’s also really yummy and healthy too.

Prep Time:
10 min

Cook Time:
25 min

Total Time:
35 min

Ingredients (Servings: pieces)

Yellow Onion
Garlic Clove
Jalapeño
Ground Cumin	tsp
Dried Oregano	tsp
Vegetable Broth	ml
Diced Tomatoes	g
Quinoa	g
Lime Juice	tbsp
Lime Zest	tsp
Fresh Coriander	g
Salt & Pepper to taste
Toppings
Avocado
Tortilla Chips
Cheddar Cheese

Preparing In The Kitchen

Peel the onion and garlic cloves. Half and slice the onion and mince the garlic. If using jalapeños, wash them, pat them dry, half lengthwise, remove the seeds and slice thinly.
Place the pot or Dutch oven over medium high heat, drizzle with olive oil and add the onions. Cook for 2-3 minutes, until soft. Add the minced garlic and cook for a minute more.
Add the quinoa, cumin, oregano, jalapeños and mix well. Stir in the diced tomatoes and broth. Season with salt and pepper, gently stir and cover. Cook for about 15-20 minutes, until the quinoa is soft.
In the meantime, wash the coriander, shake dry and pluck the leaves from the stems. Roughly chop them.
Just before serving, stir in the lime juice, lime zest, and coriander.
Ladle the soup into bowls and top with tortilla chips, avocado, cheddar, and coriander.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cheesy Puff Pastry Twists

The appetizer that everyone asks for. They’re quick, easy, and everyone loves these sweet and cheesy twists. These are just as great for holidays as they will be for the upcoming big gameday.

Prep Time:
20 min

Cook Time:
40 min

Total Time:
60 min

Ingredients (Servings: pieces)

Brown Sugar	g
Fresh Rosemary	tbsp
Puff Pastry	sheets
Egg
Ice Water	tbsp
Cheddar Cheese	g
Cayenne Pepper	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat oven to 180 ºC and line 2 baking sheets with parchment paper. Lightly rub each sheet with olive oil.
Wash the rosemary, shake dry, pluck the leaves from the stems and roughly chop them. In a shallow bowl, combine the brown sugar, rosemary, and a pinch of salt and pepper.
In a small bowl, whisk the egg with the ice water. Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about half of cheese over each sheet, then sprinkle with cayenne.
Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (2 cm) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It's ok if some of the cheese falls out.
Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.
Bake 40-50 minutes, rotating the pans halfway through. Serve warm or at room temperature.

More recipes on: www.beastfeast.eu

Servings:

pieces

Caesar Salad Burrata Pizza

Fluffy pizza dough topped with our all time favourite salad. Can’t get better! Every last bite of this pizza is delicious and will leave you wanting more. The salad on top makes this pizza a real deal “health-food” kind of pizza.

Prep Time:
20 min

Cook Time:
20 min

120 min:

Total Time:
180 min

Ingredients (Servings: pieces)

Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Olive Oil	ml
Dried Basil	tbsp
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Red Pepper Flakes	tsp
Dried Tomato Pesto	tsp
Garlic Clove
Mozzarella Cheese	g
Buffalo Mozzarella
Salad
Romain Lettuce	g
Kale	g
Garlic Clove
Lemon Juice	tbsp
Olive Oil	tbsp
Tahini Paste	tbsp
Anchovy Fillets
Greek Yoghurt	g
Whole Grain Dijon Mustard	tbsp
Parmesan Cheese	g
Ice Water	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
In the meantime, prepare the topping. Peel the garlic cloves and grate. In a bowl, mix the olive oil, basil, oregano, paprika, pepper flakes, dried tomatoes, garlic, and a pinch of salt and pepper.
For the salad dressing, peel the garlic clove. In a blender, combine the olive oil, lemon juice, garlic clove, anchovy filets, tahini, yoghurt, mustard, parmesan, ice water and a pinch each of salt and pepper. Blend until smooth. Taste and adjust the salt and pepper. If it’s too thick, add more ice water.
Wash the salad, spin dry and roughly chop them. In a salad bowl, toss the kale, romaine, and dressing.
Preheat the oven to 230 ºC and place the pizza stone inside. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and Spread on the herb oil mix, then top with mozzarella.
Bake in the preheated oven for 10 minutes, pull the pizza out, add the burrata and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional parmesan.

More recipes on: www.beastfeast.eu

Servings:

pieces

Moroccan Tabbouleh Chicken

Herby and zesty tabbouleh salad with spiced juicy chicken skewers, amazing recipe which can be made for nice dinner and leftovers packed for a quick lunch on a next day.

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

Chicken Skewers
Boneless Chicken Breast	g
Olive Oil	tbsp
Kosher Salt	tsp
Caster Sugar	tsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Ground Coriander	tsp
Ground Ginger	tsp
Ground Turmeric	tsp
Ground Cinnamon	tsp
Cayenne Pepper	tsp
Tabbouleh
Bulgur	g
Fresh Parsley	g
Fresh Mint	g
Plum Tomatoes
Cucumber
Spring Onion
Bell Pepper
Olive Oil	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
Honey	tbsp
Ground Cumin	tsp
Chili Flakes	tsp

Preparing In The Kitchen

Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine 4 tablespoons olive oil, the chicken, salt, sugar, paprika, cumin, ground coriander, ginger, turmeric, cinnamon, and pepper. Toss well to combine, cover with cling film and chill in the fridge for ca. 15-20 minutes.
Remove chicken from the marinade and thread on wooden skewers.
Place the grilling pan over medium heat, drizzle with remaining olive oil and once warm, place the chicken skewers on it. Grill for 3 minutes on each side, until golden brown and cooked through.
In the meantime, boil the bulgur according to the package instructions. Wash the parsley and mint, shake dry and finely chop the leaves. Wash the tomatoes, remove the stalk, and finely dice them. Wash the bell peppers, pat dry and finely dice as well. Wash the cucumber, pat dry, peel, halve lengthwise and scrape out the pulp with a spoon. Then cut into small cubes. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into cubes. Wash the spring onions and cut in rings.
In a small bowl, whisk together the lemon zest, lemon juice, honey, olive oil, cumin, chili, salt, and pepper. In a big bowl, mix the salad with the dressing
Serve the chicken skewers on a bed on tabouleh salad.

More recipes on: www.beastfeast.eu

Servings:

pieces

Ombrè Citrus Mascarpone Tart

Not only is this tart bursting with vibrant colors, but it’s beyond delicious, so easy, and extra pretty.

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Puff Pastry
Egg
Ice Water	tbsp
Brown Sugar	tbsp
Mascarpone	g
Ricotta Cheese	g
Lemon Zest	tsp
Lemon Juice	tbsp
Vanilla Extract	tsp
Honey	tbsp
Oranges
Fresh Thyme	tsp

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
On a lightly floured surface, roll the puff pastry out into a rectangle about 0,5 cm thick.and transfer onto the baking sheet. Using a sharp knife, score a 2 cm border around the edge.
In a small bowl, whisk the egg with ice water. Brush the pastry with the egg wash and sprinkle the sugar around the edges.
Transfer to the oven and bake for 10-15 minutes or until golden brown. Let cool, before assembling.
In the meantime, peel the oranges. Completely remove the white skin. Then cut into thin slices. Wash the thyme, shake dry and pluck the leaves from the stems.
Using an electric mixer, whip the mascarpone, ricotta, and lemon juice together until smooth and soft peaks form. Add the vanilla, honey, and lemon zest. Whip to combined.
Spread the whipped cream over the tart. Arrange the orange slices over the cream. Serve with additional honey and thyme, if desired.

More recipes on: www.beastfeast.eu

Servings:

pieces

Italian Pesto Burger

Burger with Italian roots. With this Italian-American burger you will awaken a sense of home in every Italian.

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Minced Beef	g
Shallots
Worcestershire Sauce	tsp
Dijon Mustard	tsp
Dried Oregano	tsp
Garlic Powder	tsp
Salt & Pepper to taste
Olive Oil
Brioche Burger Buns
Rucola	g
Tomato
Pesto Crème
Pine Nuts	tbsp
Garlic Clove
Fresh Basil	g
Olive Oil	tbsp
Cream Cheese	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

For the pesto cream, in a small pan, roast the pine nuts without oil. Allow to cool and chop into small pieces. Peel the garlic and chop coarsely. Wash the basil, shake dry and chop as well.
Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
Peel and finely chop the shallots. In a medium bowl, mix all ingredients together. Shape the mixture into 4 patties and in each patty in the middle make a small dimple, to avoid shrinking.
Place the grilling pan on the medium-high heat. Drizzle in olive oil and once oil is warmed up add patties, grill them for 4-5 minutes (depends on thickness and your preferences) and turning them around until colored on all sides.
In the meantime, wash the tomato and cut into slices. Wash the rucola and shake dry. Grate the parmesan cheese.
To serve, add the rucola and tomato on the bottom half. Spread with the pesto crème and top with the beef patty. Sprinkle with parmesan cheese and top with upper bun.

More recipes on: www.beastfeast.eu

Servings:

pieces

Potato Pistachio Pesto Galette

This savory galette comes together in no time at all, it’s so incredibly easy…and extra pretty. Top with honey and a pinch of flaky sea salt for a sweet, and salty touch. You can’t go wrong with this delicious galette.

Prep Time:
15 min

Cook Time:
25 min

Total Time:
40 min

Ingredients (Servings: pieces)

Pistachio Basil Pesto
Garlic Clove
Fresh Basil	g
Lemon Zest	tsp
Pistachios	g
Olive Oil	ml
Parmesan Cheese	g
Salt & Pepper to taste
Galette
Puff Pastry
Gruyère Cheese	g
Fontina Cheese	g
Yukon Gold Potatoes
Olive Oil	tbsp
Fresh Thyme	tbsp
Egg
Ice Water	tbsp
Honey	tbsp
Sea Salt
Salt & Pepper to taste

Preparing In The Kitchen

Peel the garlic and wash the basil, shake dry and chop coarsely together with the garlic. Combine all ingredients in a food processor or blender and blend until mostly smooth. Taste and season with salt and pepper.
Preheat the oven to 200 ºC and line a baking sheet with parchment paper. Wash the potatoes, dry, and cut into fine thin slices.
On a lightly floured surface, roll the pastry out into a rectangle and transfer to the prepared baking sheet. Prick the pastry with the tines of a fork.
Spread the pastry dough with the basil pistachio pesto, leaving a 2 cm border around the edges of the dough. Top with the cheeses.
Wash the thyme, shake dry and pluck the leaves from the stems. In a medium bowl, toss the potatoes with the olive oil, and thyme. Season with salt and pepper. Arrange the potatoes in an even layer over the cheese, leaving a 2 cm border. Fold the edges up and over the potatoes.
In a small bowl, whisk the egg with the ice water and brush the edges of the pastry with egg. Transfer to the oven and bake for 25-30 minutes or until golden brown.
Remove the galette from the oven and top with sea salt and a drizzle of honey.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pulled Tandoori Chicken Pita

These pulled tandoori chicken pitas are absolutely delicious! Served with a cooling mint yoghurt makes this a perfect quick dish for your whole family.⁠

Prep Time:
15 min

Cook Time:
15 min

Marinate Time:
60 min

Total Time:
90 min

Ingredients (Servings: pieces)

Boneless Chicken Breast	g
Greek Yoghurt	g
Garlic Clove
Lemon Juice	tbsp
Onion Powder	tbsp
Garam Masala	tbsp
Ground Coriander	tbsp
Sweet Smoked Paprika Powder	tbsp
Ground Cumin	tsp
Ground Ginger	tsp
Cayenne Pepper	tsp
Pita Bread
Red Onion
Pomegranate Seeds	tbsp
Baby Leaf Salad	g
Avocado
Yoghurt Mint Dip
Fresh Mint	g
Greek Yoghurt	g
Lemon Juice	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, garlic, lemon juice, onion powder, garam masala, dried coriander, paprika, cumin, ginger and pepper. Cover with cling film and marinate for at least 60 minutes in the fridge.
In the meantime, wash the salad and shake dry. For the yoghurt, wash the mint, shake dry and finely chop the leave. In a small bowl, mix the yoghurt with the mint, lemon juice and olive oil. Season with salt and pepper. Peel and finely slice the onion.
Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes. Pull the chicken apart with the help of two forks.
Heat the pita breads in the oven for about 3-4 minutes according to the package instructions.
To assemble, spread each pita with yoghurt mint dip, then lettuce and pulled chicken. avocado, Garnish with onions, pomegranate seeds and more dip.

More recipes on: www.beastfeast.eu

Servings:

pieces

French Onion Dumpling Soup

Vegetable dumplings in steamy French onion broth. These are a fun dinner to make any night of the week, especially during these cold months. So warming, cozy, and delicious.

Prep Time:
30 min

Cook Time:
30 min

Total Time:
60 min

Ingredients (Servings: pieces)

Dumplings
Dumpling Wrappers
Shiitake Mushrooms	g
Carrots	g
Fresh Ginger	g
Spring Onion
Fresh Spinach	g
Peanuts	g
Hoisin Sauce	tbsp
Sesame Oil	tsp
Salt & Pepper to taste
Soup
Butter	tbsp
Yellow Onion
Mushrooms	g
White Wine	ml
Chili Flakes	tsp
Vegetable Broth	ml
Soy Sauce	tbsp
Bay Leaves
Star Anise

Preparing In The Kitchen

Clean the mushrooms and cut them into slices. Wash the carrots and grate finely. Peel the ginger and chop finely. Wash the spring onion, cut it in half lengthwise and cut finely. Wash the spinach and shake dry. Finely chop the peanuts.
Heat a medium pan over medium high heat with olive oil. Add the mushrooms and fry for about 2 minutes. Add the carrots, ginger, spring onions and mix well. Fold in the spinach and let it welk. Deglaze with the Hoisin sauce and add the peanuts. Season with salt and pepper and allow to cool.
Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the water all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly.
Peel and slice the onion. Wash the mushrooms and slice. Melt together 2 tablespoons butter and the onions in a large skillet over medium high heat. Cook, stirring occasionally, for ca. 10 minutes, until softened. Add the mushrooms and cook for a few minutes. Start slowly to add the wine, 30 ml at a time, until the wine cooks into the onions. Continue to cook another 10 minutes until you've used all wine and the onions are deeply caramelized. Add 1 tablespoon butter, and season with chili flakes and pepper. Add the broth, soy sauce, bay leaf, and star anise. Simmer over low heat for additional 10 minutes.
Heat a large nonstick pan with 1 tablespoon of oil over medium high heat. Add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 30 ml of water into the pan and immediately cover with a tight-fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off, about 1 minute. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.
Arrange the dumplings in shallow bowls. Ladle the steaming broth and onions over top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Buttermilk BLT Pancakes

Fluffy buttermilk pancakes with bacon, fresh lettuce and tomatoes. And the highlight is the Chipotle Mayo. The perfect kick start to the day.

Prep Time:
25 min

Cook Time:
5 min

Total Time:
30 min

Ingredients (Servings: pieces)

Pancakes
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Buttermilk	ml
Eggs
Butter	g
Bacon	g
Green Salad Leaves	g
Cherry Tomatoes	g
Chipotle Honey Aioli
Mayonnaise	g
Lime Juice	tbsp
Garlic Clove
Honey	tsp
Chipotle Chili Powder	tsp

Preparing In The Kitchen

In a large bowl, combine the flour, baking powder, baking soda and salt. Melt the butter in a small saucepan. In a small bowl, whisk together the buttermilk, eggs and butter.
Pour the wet ingredients into the dry ingredients and mix the batter until just combined. Cover the batter and set aside for 10 minutes. In the meantime, preheat the oven to 180 ºC and prepare a baking sheet with parchment paper. Line the bacon stripes on the sheet and bake for ca. 10-12 minutes, until crispy. Wash the salad leaves and shake dry. Wash the tomatoes, pat dry and quarter them.
For the aioli, peel and grate the garlic clove. Mix all ingredients in a bowl until smooth and creamy. Season with salt.
Put a small knob of butter in a large non-stick frying pan over a medium low heat and cook until melted and foaming. Pour 2 tablespoons of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Cook for 2-3 minutes on the first side, then flip over and cook for another 1 minute.
To serve, stack the pancakes with a layer of chipotle honey aioli, the bacon, salad and tomatoes in between them. Spoon over more mayo.

More recipes on: www.beastfeast.eu

Servings:

pieces

Roasted Rosemary Butter Potatoes

Potatoes with butter, rosemary, garlic, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious.

Prep Time:
15 min

Cook Time:
45 min

Total Time:
60 min

Ingredients (Servings: pieces)

Yukon Gold Potatoes	kg
Salted Butter	tbsp
Fresh Rosemary	g
Garlic Clove
Salt & Pepper to taste
Sea Salt

Preparing In The Kitchen

Preheat the oven to 220 ºC and prepare a large roasting pan.
Wash the potatoes and pat dry. Peel and smash the garlic cloves. Wash the rosemary, shake dry, pluck the leaves from the stems, and roughly chop them. In a small saucepan, melt the butter and add the chopped rosemary, salt and pepper.
Slice the potatoes into thin slices, leaving 0.3 cm at the bottom. Place the potatoes in the roasting pan, toss with the butter and add the garlic cloves. Arrange the potatoes cut side down in the roasting pan.
Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp.
Serve the potatoes with the fried rosemary and sea salt.

More recipes on: www.beastfeast.eu

Servings:

pieces

Beef Feta Bourekas

Middle-Eastern style pastry pockets filled with beef and cheese. A fun-to-make finger food that will become a regular hit at any and all dinner parties!

Prep Time:
30 min

Cook Time:
30 min

Resting Time:
60 min

Total Time:
120 min

Ingredients (Servings: pieces)

Dough
All-Purpose Flour	g
Kosher Salt	tsp
Butter	g
Ice Water	ml
Egg
Filling
Olive Oil	tbsp
Minced Beef	g
Ground Cumin	tbsp
Cayenne Pepper	tsp
Kosher Salt	tsp
Tomato Paste	tbsp
Feta Cheese	g
Sesame Seeds	tbsp

Preparing In The Kitchen

Cut the butter in cubes. In the bowl of a food processor combine the flour and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, like the size of rice.
Slowly add the ice water and process just until combined. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into 2 disks. Wrap in cling film and refrigerate for at least 30 minutes.
In the meantime, heat a pan over medium high heat with the olive oil. Fry the minced meat for about 5 minutes, then add the cumin, pepper, salt, and tomato paste. Mix well till evenly combined. Reduce to low heat, crumble the feta, and stir under the minced meat. Set aside and cool down for at least 15 minutes.
Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
Working with one disk of dough at a time, on a floured surface, roll each dough into a large rectangle and cut into ten 8x8cm pieces. In a small bowl, whisk the egg with a tablespoon ice water.
Brush the edges of each piece with the egg wash. In the middle of each piece, place 2 tablespoons of the filling and fold one corner over filling to make a triangle. Pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.
Brush the tops lightly with the remaining egg wash and sprinkle with a large pinch of sesame seeds. Bake for 30-35 minutes, until the crusts are golden brown.

More recipes on: www.beastfeast.eu

Servings:

pieces

Christmas Tree Garlic Bread

Light, soft, buttery, garlicky, perfectly salted, and so delicious.

Prep Time:
45 min

Cook Time:
20 min

Raising Time:
60 min

Total Time:
125 min

Ingredients (Servings: pieces)

Head of Garlic
Olive Oil	tbsp
Milk	ml
Instant Yeast	tbsp
Eggs
All-Purpose Flour	g
Kosher Salt	tsp
Salted Butter	g
Parmesan Cheese	g
Fresh Sage	tbsp
Dried Basil	tsp
Dried Oregano	tsp
Dried Parsley	tsp

Preparing In The Kitchen

Preheat the oven to 200 ºC.
Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.
In a small saucepan heat the milk till tepid warm. In another small saucepan melt 2 tablespoons butter. In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, honey, eggs, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a tablespoon of flour. Cover the bowl with cling film and let sit at room temperature for about 30-60 minutes.
Wash the sage, shake dry, pluck the leaves from the stems, and roughly chop. Once the garlic head cooled down, squeeze the cloves out into a bowl and mash them with the remaining butter, parmesan, sage, basil, oregano, and parsley.
Prepare a baking sheet with parchment paper, divide the dough in half. On a floured surface, roll each dough into a large rectangle (roughly 40 x 30 cm). Place one rectangle on top of the other and cut them into a shape of a Christmas tree.
Separate the triangles and place 1 triangle on the prepared baking sheet. Spread 2/3 of the garlic butter over the triangle, carefully place the second triangle on top. Cut the triangle into horizontal slices about 2 cm apart from the top to bottom. Pull the strips and twist.
Brush the top with the remaining garlic butter and bake 25-30 minutes, until golden brown.

More recipes on: www.beastfeast.eu

Servings:

pieces

Lemon Ricotta Salmon Galette

Homemade shortcrust pastry with lemony ricotta cheese and salmon. It cannot get better for this savoury galette.

Prep Time:
25 min

Cook Time:
25 min

Resting Time:
30 min

Total Time:
80 min

Ingredients (Servings: pieces)

Dough
All-Purpose Flour	g
Butter	g
Egg
Kosher Salt	tsp
Ice Water	tbsp
Filling
Ricotta Cheese	g
Lemon Zest	tsp
Lemon Juice	tbsp
Garlic Powder	tsp
Dried Dill	tsp
Salmon	g
Red Onion
Capers	tbsp
Fresh Dill	g
Egg Yolk
Ice Water	tsp
Sesame Seeds	tbsp

Preparing In The Kitchen

Cut the butter in cubes. In the bowl of a food processor combine the flour and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, like the size of rice.
Add the egg to the dough and pulse until the dough comes together. If needed add 1-2 tablespoons ice water. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper.
In a small bowl, mix the ricotta cheese with lemon zest, lemon juice, garlic powder, dried dill and season with salt and pepper. Peel and finely slice the onion. Drain the capers. Wash the dill, shake dry and pluck the leaves from the stems.
Rinse the salmon under cold water and pat dry. Then cut into about 2 cm thick strips.
On a floured surface, roll the dough to about 0,5 cm thick. Transfer to a baking sheet lined with parchment paper. Leaving a 3 cm border around the edges, spread the ricotta mixture evenly on the dough. Top the cream with the salmon, onions, capers and half of the fresh dill.
Fold the edge of the dough over the filling. In small bowl, whisk the egg yolk with the ice water and brush the crust with the eggwash. Sprinkle the sesame seeds around.
Bake the galette for about 22-25 cm, until the crust is golden.
Allow to cool 5 minutes and then slice and serve with the remaining fresh dill.

More recipes on: www.beastfeast.eu

Servings:

pieces

Gingerbread Pumpkin Seed Florentine

With this the smell of Christmas will spread even over to your neighbours. Gingerbread topped with caramelised seeds.

Prep Time:
30 min

Cook Time:
25 min

Resting Time:
240 min

Total Time:
295 min

Ingredients (Servings: pieces)

Dough
Honey	g
Sugar Cane Molasses	g
Granulated Sugar	g
Ginger Bread Spice	tbsp
Ground Cinnamon	tsp
Ground Ginger	tsp
Orange Juice	ml
Butter	g
All-Purpose Flour	g
Baking Powder	tsp
Topping
Dried Cranberries	g
Pumpkin Seeds	g
Sunflower Seeds	g
Almond Flakes	g
Butter	g
Granulated Sugar	g
Honey	g
Heavy Cream	g
Vanilla Extract	tsp

Preparing In The Kitchen

In a saucepan, mix the honey, molasses and sugar with the gingerbread spice, cinnamon, ginger and orange juice and bring to a boil. Remove the saucepan from the heat. Cut the butter into cubes and gradually stir into the mixture. Then allow to cool down.
In a medium bowl, mix the flour and baking powder and knead with the wet ingredients into a smooth dough. Then wrap in cling film and refrigerate for about 4 hours.
Preheat the oven to 190 ºC and prepare a baking tray with parchment paper.
On a floured surface, roll out the gingerbread dough to a rectangle (about 30 x 40 cm) and place on the baking tray. Pierce the dough several times with a fork and pre-bake in the oven for about 8-10 minutes.
In the meantime, roughly chop the cranberries. In a bowl, mix the cranberries with the pumpkin seeds, sunflower seeds, and the almond slices.
In a saucepan, bring the butter, sugar, honey, cream and vanilla paste to the boil and cook for about 5 minutes, stirring occasionally. Add the seed mixture and simmer for another 5 minutes.
Pour the nut mass on the pre-baked dough and spread evenly. Then bake again in the oven for about 10 minutes.
Allow to cool down for ca. 10 minutes and cut into desired shapes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pastry Wrapped Cranberry Baked Camembert

A truly mouth-watering appetizer that’s perfect for holiday entertaining. It’s festive, easy to prepare, and always a crowd favorite.

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

Puff Pastry	sheet
Camembert Cheese	g
Pecan Nuts	g
Egg
Ice Water	tbsp
Brown Sugar
Cranberry Sauce
Cranberries	g
Orange Juice	ml
Maple Syrup	g
Vanilla Extract	tsp
Ground Cinnamon	tsp
Pinch of Salt

Preparing In The Kitchen

Wash the cranberries and pat dry. In a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil for about 10-15 minutes, until the cranberries burst and the sauce becomes jammy.
In the meantime, heat a small saucepan over medium-high heat and roast the pecan nuts, until lightly toasted. In a small bowl, beat an egg with 1 tablespoon of ice water.
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the camembert.
Spread the cranberry sauce over top and sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle with sugar.
Bake for 20-25 minutes or until the pastry is deep golden brown.

More recipes on: www.beastfeast.eu

Servings:

pieces

Apple Cider Doughnuts

There’s nothing not to love about these sweet doughnuts. Best enjoyed while still warm, with a steaming mug of coffee.

Prep Time:
20 min

Cook Time:
20 min

Total Time:
40 min

Ingredients (Servings: pieces)

All-Purpose Flour	g
Baking Powder	tsp
Kosher Salt	tsp
Ground Cinnamon	tsp
Ground Nutmeg	tsp
Butter	g
Brown Sugar	g
Granulated Sugar	g
Eggs
Vanilla Extract	tsp
Apple Cider	ml

Preparing In The Kitchen

Preheat the oven to 170 ºC. Grease a 12-cup doughnut pan with non-sticking spray or butter.
In a medium bowl, add flour, baking powder, salt, ginger, 1 teaspoon cinnamon and nutmeg. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 140 grams butter, brown sugar and 50 grams granulated sugar on medium speed for about 3-4 minutes, until light and fluffy. Add in the eggs, one at a time, and mix until well incorporated. Beat in the vanilla extract.
Add the flour mixture and mix on low speed, until combined. Slowly add in the apple cider and mix to combine.
Divide the batter evenly among the prepared pan, filling them about 2/3 of the way. Bake for ca. 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.
In the meantime, whisk the remaining 100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl. In a small saucepan, melt the rest of the butter.
Brush each doughnut with the melted butter and dredge them in the cinnamon sugar while they are still warm.

More recipes on: www.beastfeast.eu

Servings:

pieces

Moroccan Lentil-Stuffed Eggplant

Lentil stuffed roasted eggplants with the sauce that you will remember.

Prep Time:
15 min

Cook Time:
45 min

Total Time:
60 min

Ingredients (Servings: pieces)

Eggplants
Olive Oil	tbsp
Pinch of Salt
Green Lentils	g
Garlic Clove
Yellow Onion
Tomato Paste	tbsp
Chopped Tomatoes	g
Maple Syrup	tbsp
Sea Salt	tsp
Sweet Smoked Paprika Powder	tbsp
Ground Cumin	tsp
Ground Coriander	tsp
Ground Ginger	tsp
Ground Turmeric	tsp
Cayenne Pepper	tsp
Apple Cider Vinegar	tbsp
Fresh Parsley	g
Parmesan Cheese	g
Panko Bread Crumbs	g

Preparing In The Kitchen

Cook the lentils according to the package instructions. Peel the garlic and onion. In a food processor, add the garlic, onion, tomato paste, chopped tomatoes, maple syrup, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Pulse to combine.
Wash the parsley, shake dry and roughly chop the leaves. Once the lentils are tender, drain off any excess liquid and add the spice mixture and the parsley. Mix well to combine.
Preheat oven to 190 ºC and prepare a medium sized oven-proof casserole pan. Wash the eggplants and pat dry. Cut out a wedge in the middle of the length and press the edges apart with your fingers.
Heat a large skillet over medium heat. Once hot, add the olive oil and place the eggplants cut side down and cover. Cook on one side for 4-5 minutes, until slightly charred. Flip the eggplants over on the other side, cover, and cook for 4-5 minutes as well.
Once the eggplants are slightly softened and browned, place them cut side up in the baking casserole and stuff with lentils.
In a small bowl, mix the parmesan cheese with the breadcrumbs. Top the eggplants with the parmesan breadcrumbs mixture.
Bake uncovered for 30-35 minutes, until the eggplants are soft and browned, and the lentils are bubbling. The breadcrumbs should be browned.
Garnish with parsley and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Holiday Monster Cookies

Festive, easy, and sweet. Homemade chocolate chip cookies, made with oats, biscuit pieces, plenty of chocolate chunks, white chocolate, and plenty of holiday M&M’s.

Prep Time:
20 min

Cook Time:
15 min

Total Time:
35 min

Ingredients (Servings: pieces)

Butter	g
Brown Sugar	g
Granulated Sugar	g
Eggs
Egg Yolk
Vanilla Extract	tbsp
All-Purpose Flour	g
Baking Soda	tsp
Baking Powder	tsp
Kosher Salt	tsp
Rolled Oats	g
Holiday M&M's	g
Lotus Biscuits	g
Chocolate Chips	g
White Chocolate	g

Preparing In The Kitchen

Preheat the oven to 180 ºC° and prepare a baking sheet with parchment paper.
In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and the egg yolk, until combined. Add the flour, baking soda, baking powder, and salt. And at the end, beat in the oats.
Crumble the lotus biscuits. Fold in 2/3 of the M&M's, the biscuit crumbles, chocolate chips, and white chocolate chips.
Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 5 cm apart.
Transfer to the oven and bake for 8 minutes, then rotate the pan and bake another 2 minutes. Pull the pan out and push the remaining M&M's into the cookies. Bake 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
Eat warm or let cool.

More recipes on: www.beastfeast.eu

Servings:

pieces

Artichoke Spinach Croissant Bake

Warm, crispy, buttery and cheesy - all we need from a hearty breakfast. Your loved ones will be happy

Prep Time:
20 min

Cook Time:
25 min

Total Time:
45 min

Ingredients (Servings: pieces)

Croissants
Salted Butter	g
Artichoke Hearts	g
Baby Spinach	g
Garlic Powder	tsp
Dried Thyme	tsp
Heavy Cream	ml
Milk	ml
Cream Cheese	g
Eggs
Dijon Mustard	tbsp
Brie Cheese	g
Fontina Cheese	g
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 170 ºC and grease a medium size oven proof casserole dish and prepare a baking sheet with parchment paper.
Roughly tear the croissants and arrange them on the baking sheet. Slice the butter in thin slices and lay the slices over the croissants. Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted.
In a large bowl, whisk together the cream, milk, eggs, mustard, cream cheese and season with salt and pepper. Add the garlic powder and thyme, mix it all well.
Chop roughly the spinach and artichokes and add them into the mixture.
Cube the brie cheese and grate the fontina cheese.
Add the toasted croissants and cubed brie cheese, gently toss to combine. Pour the mixture into the casserole dish. Top evenly with the fontina cheese.
Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes, until the croissants are golden on top.
Serve warm.

More recipes on: www.beastfeast.eu

Servings:

pieces

French Onion Salmon Ramen

It´s Christmas time so we made festive ramen inspired with French onion and all the testes of Christmas.

Prep Time:
15 min

Cook Time:
45 min

Total Time:
60 min

Ingredients (Servings: pieces)

Butter	tbsp
Yellow Onion
White Wine	ml
Vegetable Broth	ml
Soy Sauce	tbsp
Bay Leaves
Star Anise
Whole Cloves
Ramen Noodles	g
Salmon	g
Panko Bread Crumbs	g
Sesame Seeds	tbsp
Sea Salt
Olive Oil

Preparing In The Kitchen

Peel and chop the onions. Place a skillet over medium heat, melt 2 tablespoons butter and add the onions. Cook, stirring occasionally, for about 10 minutes, until softened. Then slowly start adding the wine, until the wine cooks into the onions. Continue to cook for another 10 minutes, until the onions are deeply caramelized. Add remaining butter, and season with salt and pepper.
Add the vegetable broth, soy sauce, bay leaf, star anise and cloves. Simmer over low heat for about 10 minutes. Add in the ramen noodles, let them sit for 5 minutes or until they are soft.
Preheat the oven to 180 ºC. Prepare the baking sheet with parchment paper.
Place the panko and sesame seeds in a shallow bowl. Season with salt. Tap the skinless side of the salmon through the Panko, pressing gently, but make sure to really pound the crumbs in. Place the salmon on the baking sheet, skin down. Drizzle with olive oil and sea salt.
Place the salmon in the oven and bake for 15 minutes, until golden brown and cooked through.
To serve, divide the noodles between bowls and pour over the soup. Add the salmon on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Falafel Tahini Cinnamon Sandwich

Falafel Sandwich with a touch of Christmas? Well, here you go! Crispy falafel with a tahini cinnamon sauce. This loaded street food style sandwich is so good, and makes for a fun, delicious, and different weeknight dinner!

Prep Time:
20 min

Cook Time:
10 min

Total Time:
30 min

Ingredients (Servings: pieces)

Falafel Sandwich
Chickpeas	g
Yellow Onion
Garlic Clove
Fresh Parsley	g
Ground Cumin	tsp
Ground Cardamom	tsp
Pita Bread
Tomato
Baby Spinach	g
Salt & Pepper to taste
Vegetable Oil
Cabbage Carrot Mix
Purple Cabbage	g
Carrots
Sesame Oil	tbsp
Agave Syrup	tbsp
Red Wine Vinegar	tbsp
Soy Sauce	tbsp
Tahini Cinnamon Sauce
Lemon Juice	tbsp
Tahini Paste	tbsp
Ice Water	tbsp
Ground Cinnamon	tsp
Ground Cardamom	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Drain the chickpeas and rinse thoroughly with water. Peel and dice the onion and garlic. Wash parsley, shake dry, pluck off the leaves and chop finely. In a medium bowl, mash the chickpeas with the onions, garlic, parsley, cumin, cardamom. Season with salt and pepper.
Form the chickpea mass into small balls. Heat the oil in a small saucepan and bake the falafels in hot oil for about 3 minutes, until golden brown. Then drain on the kitchen paper and set aside to cool down.
Cut the red cabbage into fine thin strips. Peel the carrots and cut them into thin sticks as well. In a medium bowl, mix the vegetables with the soy sauce and knead well for about 1 minute. Add all other ingredients to the vegetables and mix well till evenly combined.
Wash the tomatoes and cut into cubes. Wash the baby spinach and spin dry.
In a small bowl, stir together all the ingredients for the sauce and season with salt and pepper. Add a tablespoon water, if it is too thick.
To assemble, top the pita breads with spinach, cabbage carrots mix, tomatoes and falafel. Add the tahini cinnamon sauce as desired.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chocolate Nut & Almond Biscotti

Crunchy nutty biscotti. At our home, this is the taste of Christmas. There are so many ways to make them. And we love them even more because of that, you just can’t go wrong.

Prep Time:
30 min

Cook Time:
40 min

Cooling Time:
20 min

Ingredients (Servings: pieces)

Chocolate Nut
All-Purpose Flour	g
Cocoa Powder	g
Baking Powder	tsp
Baking Soda	tsp
Kosher Salt	tsp
Butter	tbsp
Brown Sugar	g
Honey	tbsp
Eggs
Mixed Nuts	g
Chocolate Chips	g
Dark Chocolate	g
Orange Almond
Almonds	g
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Ground Cinnamon	tsp
Kosher Salt	tsp
Eggs
Granulated Sugar	g
Brown Sugar	g
Orange Extract	tsp
Dark Chocolate	g

Preparing In The Kitchen

Chocolate Nut

Prepare two baking sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
Melt the butter in a small saucepan over low heat. Blend the nuts in a food processor to get chunks.
In another large bowl, whisk together the melted butter, brown sugar, honey and eggs until smooth. Fold dry ingredients into egg mixture, until no dry spots remain. Add 195 g nuts and chocolate chunks. Transfer the dough to the fridge and chill for at least 20 minutes.
Preheat oven to 180°C. Divide dough in half and place on prepared sheets. Use the parchment to shape each half into about 6cm x 28cm flat logs. Sprinkle the remaining nuts all over each log and gently press into the dough.
Bake for about 20-25 minutes, until the top is golden.
Reduce oven temperature to 160°C. Remove biscotti from oven and let cool 10 minutes, then carefully transfer biscotti to a cutting board. While biscotti is still hot, use a sharp knife and cut each log into about 0,5 cm thick pieces. Place the biscotti back on the trays, cut side up. Bake until edges are hardened, flipping halfway, about 20 minutes more.
Meanwhile melt the chocolate. Spread melted chocolate onto a plate and dip halves or edges of biscotti in chocolate. Place on a cooling rack, chocolate side up and let completely cool down.

Orange Almond

Preheat the oven to 180°C, prepare a baking sheet with parchment paper and spread almonds evenly. Bake the almonds for about 15 minutes, until toasted. Let them cool down, then place them in a food processor and pulse for 1-2 times to get chunks
Line two large baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the eggs, sugars, and orange extract until smooth. Pour the egg mixture into the dry ingredients and stir until just combined. Fold in the almonds. Transfer the dough to the fridge and chill for at least 20 minutes.
Preheat the oven to 180°C. Divide dough in half and place on prepared sheets. Use the parchment to shape each half into about 6cm x 28cm flat logs. Bake for about 20-25 minutes, until the top is golden.
Reduce oven temperature to 160°C. Remove biscotti from oven and let cool 10 minutes, then carefully transfer biscotti to a cutting board. While biscotti is still hot, use a sharp knife and cut each log into about 0,5 cm thick pieces. Place the biscotti back on the trays, cut side up. Bake until edges are hardened, flipping halfway, about 20 minutes more.
Meanwhile melt the chocolate. Spread melted chocolate onto a plate and dip halves or edges of biscotti in chocolate. Place on a cooling rack, chocolate side up and let completely cool down.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sweet Potato with Miso Cheese Custard

Festive side dish or main dish. Up to you – but it will satisfy even the ickiest ones. Soft roasted sweet potato baked in golden cheese miso custard.

Prep Time:
20 min

Cook Time:
40 min

Total Time:
60 min

Ingredients (Servings: pieces)

Sweet Potato
Sweet Potatoes
Shallots
Olive Oil	tbsp
Five Spices	tsp
Ground Cinnamon	tsp
Salt & Pepper to taste
Custard
Vegetable Broth	ml
Coconut Milk	ml
Gruyère Cheese	g
Egg Yolk
Garlic Clove
Corn Starch	tsp
White Miso
Sesame Topping
Sesame Sauce	tbsp
Sweet Paprika Powder	tsp
Five Spices	tsp
Olive Oil	tbsp
Lime Juice	tbsp

Preparing In The Kitchen

Preheat the oven to 240 ºC. Wash the sweet potato and cut in half lengthwise. Peel the shallots and finely dice them. Prepare an oven proof skillet and place the sweet potato skin upside down into the pan. Place the shallots around the sweet potato.
In a small bowl, mix olive oil, five spices, cinnamon, salt and pepper. Pour the mixture over shallots and potato.
Roast the potato for 20-25 minutes, until soft, but not falling apart. Spoon out half the cooked shallots from the skillet and set them aside. Set the skillet with potato aside to cool for 15 minutes, and turn the oven temperature down to 170 ºC.
In the meantime, peel and squeeze the garlic cloves, crack the eggs and separate the yolks. Grate the cheese. Pour the stock and coconut cream to a small saucepan, and heat up over medium heat, until steaming (not boiling!).
In a separate large heatproof bowl, whisk together half of the cheese, egg yolks, garlic, cornstarch , miso, ¼ teaspoon of salt and pepper. Slowly pour the coconut cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
Once the potato cooled slightly down, flip them upside and pour the warm custard into the skillet. Sprinkle the remaining cheese over the custard and place the shallots over the potatoes. Transfer the skillet back to the oven and bake for 15-18 minutes, until the custard is cooked and golden brown.
While the custard bakes, add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3-4 minutes, stirring often to avoid to burn.
Add the paprika powder, five-spices and a pinch of salt. Turn the heat down to medium-low and add the olive oil. Leave to cook gently for additional 2 minutes. Remove from the heat and let cool for 5 minutes, before stirring in the lime juice.
Spoon the sesame over the potato and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Lemon Butter Crinkle Cookies

Kinda crisp from the outside and inside soft as a cloud. ⁠

Prep Time:
20 min

Cook Time:
20 min

Resting Time:
120 min

Total Time:
180 min

Ingredients (Servings: pieces)

All-Purpose Flour	g
Baking Powder	tsp
Kosher Salt	tsp
Butter	g
Cream Cheese	g
Granulated Sugar	g
Eggs
Lemon Zest	tsp
Lemon Juice	ml
Vanilla Extract	tsp
Yellow Food Coloring	drops
Icing Sugar	g

Preparing In The Kitchen

In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, using a hand mixer, beat the butter and cream cheese with the sugar for about 2 minutes, until light and fluffy. Add in the eggs, lemon zest, lemon juice, vanilla, and food coloring.
Slowly add the dry ingredients, until just combined. Cover bowl with cling film and refrigerate for at least 2 hours, until firm.
Preheat oven to 160 °C and prepare a baking sheet with parchment paper. Roll dough into 5 cm balls, then roll in powdered sugar. Let sit for 2 minutes until the sugar is absorbed, then reroll in the powdered sugar (do not shake off excess).
Place the balls about 5 cm apart on the prepared baking sheet and bake for about 18-20 minutes, until the cookies crackle and are set but still slightly soft in the center,
Transfer to a cooling rack and let cool completely.

More recipes on: www.beastfeast.eu

Servings:

pieces

Mini Beef Wellington Bites

So, you've decided to make Beef Wellington. Congratulations! You are about to make your dinner guests extremely happy. One of those ultimate blowout dishes that hits the right spot several times in one meal.

Prep Time:
20 min

Cook Time:
35 min

Total Time:
55 min

Ingredients (Servings: pieces)

Beef Filet	g
Olive Oil	tbsp
Shallots
Garlic Clove
Mushrooms	g
Puff Pastry
Baby Spinach	g
Whole Grain Dijon Mustard	tbsp
Egg Yolk

Preparing In The Kitchen

Rinse the beef fillet, dry, cut into 12 pieces of the same size and rub with salt. Heat up a pan over medium high heat with 4 tablespoons olive oil. Grill the beef fillet pieces sharply from all sides for about 3 minutes.
In the meantime, peel the garlic and shallots and dice finely. Clean the mushrooms, pat dry and also cut into small cubes. Fry the shallots and garlic in the pan with the remaining oil for about 2 minutes. Add the mushrooms and fry for another 2 minutes. Season with salt and pepper.
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper. Roll out two sheets of puff pastry to a large rectangle. Cut each piece into 12 even pieces.
Wash the spinach, spin dry and place on the puff pastry. Then add the mushroom mixture to the spinach. Put the beef fillet on top and brush with mustard.
Bring up two opposite corners and press them together, then bring up the remaining two corners and press all the seams together. Place them seam-side down on the sheet.
Brush the wellingtons with the egg yolk. If desired, sprinkle a tiny amount of coarse salt on top of each wellington. Place in the preheated oven and bake until the puff pastry is golden brown, about 20 minutes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Bolognese Alla Vodka Soup

Creamy tomato soup with coconut milk, topped with burrata and chunky pesto. You are welcome!

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Minced Beef	g
Yellow Onion
Butter	tbsp
Olive Oil	tbsp
Garlic Clove
Chopped Tomatoes	g
Tomato Paste	tbsp
Vodka	ml
Vegetable Broth	ml
Coconut Milk	ml
Orecchiette Pasta	g
Burrata Cheese
Salt & Pepper to taste
Pesto
Fresh Basil	g
Garlic Clove
Pine Nuts	tbsp
Parmesan Cheese	g
Olive Oil	ml
Salt & Pepper to taste

Preparing In The Kitchen

Peel and finely chop the garlic cloves and onion.
Place a large soup pot or Dutch oven oven medium heat and melt the butter with the olive oil. Once hot, add the onion and cook for 1-2 minutes Add the beef and garlic and cook until the beef is browned. Add in the vodka and cook it till it’s reduced by half.
Add tomato paste, chopped tomatoes, broth and season with salt and pepper. Stir well and bring to a boil, then simmer for about 15 minutes.
While the soup is simmering, boil the pasta according to package instructions.
For the pesto, in the meantime, wash the basil, shake dry and pluck the leaves. Peel the garlic clove. Puree the basil, garlic, pine nuts, Parmesan cheese and olive oil with the hand blender in a tall vessel. Add more oil if the pesto seems too thick.
Add in the coconut milk and let it heat through. Stir in the pasta.
Serve the soup with fresh burrata and drizzled pesto on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

BBQ Carne Asada Tacos

Slow-cooked shredded beef stuffed into warmed tortillas to make the best Mexican street tacos.

Prep Time:
20 min

Cook Time:
240 min

Total Time:
260 min

Ingredients (Servings: pieces)

Flank Steak	g
Ketchup	g
Apple Cider Vinegar	g
Brown Sugar	g
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Beef Stock	ml
Honey	tbsp
Corn Tortillas
Handful Fresh Coriander
Salt & Pepper to taste
Roasted bell Peppers
Bell Pepper
Sweet Paprika Powder	tsp
Tomato Paste	tsp
Olive Oil	tbsp
Salt & Pepper to taste
Garlic Lime Dip
Lime Juice	tbsp
Lime Zest	tsp
Garlic Clove
Greek Yoghurt	g
Salt & Pepper to taste

Preparing In The Kitchen

Rinse the steaks under cold water and pat dry. In the bowl of the slow cooker, combine the steaks, ketchup, vinegar, sugar, smoked paprika, cumin, salt and pepper. Rub the mixture into the steak and add the broth. Cover and cook on low for 6 hours or on high for 3-4 hours.
In the meantime, heat up the oven to 150 ºC, and prepare the baking sheet with parchment paper.
Wash the bell peppers, pat dry, remove the seeds and cut into strips. Place on the baking sheet and mix with paprika powder, tomato paste, olive oil and salt and pepper. Spread evenly on the sheet and roast for about 40 minutes.
Remove the steak from the sauce to a cutting board and let rest for 10 minutes. Lightly shred and add some of the cooking liquid, then drizzle on the honey. Transfer to the broiler and broil for about 2-5 minutes, until the steak caramelizes.
To make the dip, peel and grate the garlic. In a small bowl, mix with all the other ingredients and season with salt and pepper. Wash the coriander, shake dry and pluck the leaves from the stems.
Once all is done, stuff the pulled beef into the warmed tortillas. Top as desired with bell peppers, coriander, and garlic lime dip.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chickpea Broccoli Potato Skins

Keeping things comforting, but healthy with these chickpea broccoli potato skins. Made simply with sweet potatoes, chickpeas, broccoli, spices, and a generous amount of sharp cheddar cheese. Crisp on the outside, soft on the inside.

Prep Time:
15 min

Cook Time:
75 min

Total Time:
90 min

Ingredients (Servings: pieces)

Sweet Potatoes
Chickpeas	g
Broccoli Rabe	g
Olive Oil	tbsp
Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Onion Powder	tsp
Garlic Powder	tsp
Dried Oregano	tsp
Ground Cumin	tsp
Lemon Juice	tbsp
Cheddar Cheese	g
Salt & Pepper to taste
Tahini Ranch Dip
Tahini Paste	g
Lemon Juice	tbsp
Dijon Mustard	tsp
Buttermilk	tbsp
Dried Dill	tbsp
Garlic Powder	tsp
Cayenne Pepper	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Wash the potatoes and prick them all over with a fork. Back them directly on the rack for about 50-60 minutes until tender. Allow them cool down.
Reduce the oven to 180 ºC. Pour the chickpeas through a sieve, strain and drain well. Wash and dry the broccoli. In a medium bowl, mix the olive oil, chili, paprika, onion, garlic, oregano, cumin, lemon juice, salt and pepper and marinate the chickpeas and broccoli with it. Spread evenly on the prepared baking tray and bake for about 15-18 minutes, until crispy.
Half the potatoes and scrape the sweet potato flesh out of the peel, leaving 1 cm thick layer of sweet potatoes. Brush the skins with a little olive oil and bake for 5 minutes, until crispy.
Remove skins from the oven and stuff with the broccoli and chickpeas. Top with shredded cheese. Return to the oven and bake for 10 minutes, until the cheese is melted.
Meanwhile, make the ranch. Combine all ingredients in bowl. Add 30 ml of water and whisk with a fork to combine, adding water if needed to thin. Taste and adjust seasonings.
Serve the potato skins with homemade tahini ranch dip.

More recipes on: www.beastfeast.eu

Servings:

pieces

Maple Honey Pecan Pie

This homemade pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty!

Prep Time:
25 min

Cook Time:
45 min

Resting Time:
60 min

Total Time:
130 min

Ingredients (Servings: pieces)

Dough
All-Purpose Flour	g
Maple Syrup	tbsp
Kosher Salt	tsp
Butter	g
Apple Cider Vinegar	tbsp
Filling
Pecan Nuts	g
Butter	g
Maple Syrup	g
Honey	g
Brown Sugar	g
Eggs
Vanilla Bean Extract	tbsp
Kosher Salt	tsp

Preparing In The Kitchen

For the dough, knead with your hands the flour, maple syrup, salt, butter and vinegar to a smooth dough. Wrap in cling film and let it rest in the refrigerator for about 1 hour.
Meanwhile, preheat the oven to 160 ºC and line a baking tray with baking paper. Spread the pecans on the tray and roast for about 10 minutes. Take them out and increase the heat to 210 ºC.
Heat up a small saucepan over medium heat and melt the butter. Stirring occasionally, until the foam subsides, the milk solids turn golden brown, and the butter smells nutty and toasty, about 5 minutes. Whisk in the honey and maple syrup and remove from the heat. Let it cool down for minimum 10 minutes.
While the mixture cools down, in a bowl, combine the sugars, eggs, vanilla extract and salt. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
Remove the dough from the fridge and let it warm for about 10 minutes. Grease the tart tin with butter and dust with flour. On a lightly floured work surface, roll out the dough about 0.5 cm thick and lay out the mold with it. Fold over any excess dough, crimping the edges.
Place the pecans along the bottom of the crust. Carefully pour the filling over the pecans. Bake for 10 minutes, then reduce heat to 170 ºC and continue to bake for another 35-40 minutes, until the center of the pie has puffed up and turned golden brown.
Serve the pecan pie with vanilla cream and extra maple syrup.

More recipes on: www.beastfeast.eu

Servings:

pieces

French Onion Stuffed Pasta Shells

This pasta dish is great any night of the week but is also perfect for your next dinner party. Think French onion soup with the addition of pasta and melty Gruyere cheese.

Prep Time:
20 min

Cook Time:
60 min

Total Time:
80 min

Ingredients (Servings: pieces)

Salted Butter	tbsp
Olive Oil	tbsp
Yellow Onion
White Wine	ml
Garlic Clove
Fresh Thyme	tbsp
Fresh Sage	tbsp
Worcestershire Sauce	tsp
Vegetable Broth	ml
Jumbo Pasta Shells	g
Fontina Cheese	g
Gruyère Cheese	g
Salt & Pepper to taste

Preparing In The Kitchen

Peel the onions, cut them in half and cut into fine strips. Heat up the butter and oil a large Dutch oven over medium high heat. Once the butter is melted, add the onions and sauté for about 15 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
Slowly add roughly 2/3 of the white wine to the onions and continue to cook for another 10-15 minutes until the onions are deeply caramelized.
In the meantime, wash the thyme and sage, shake dry, pluck the leaves from the stems, and roughly chop them. Peel and slice the garlic cloves.
Add the garlic, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a low boil. Preheat the oven to 190 ºC and lightly grease a 23x33 cm baking dish or a dish of similar size.
To assemble, spoon 2/3 of the French onion sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the onion mix into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining sauce over top of the shells. Sprinkle with the Gruyère and fontina cheese
Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Serve topped with fresh thyme.

More recipes on: www.beastfeast.eu

Servings:

pieces

Potato Waffles with Salmon and Wild Herb Salad

Potato waffles topped with smoked salmon and refreshing salad. This recipe is something for any time of the day!

Prep Time:
15 min

Cook Time:
10 min

Total Time:
25 min

Ingredients (Servings: pieces)

Potato Waffles
Potatoes	g
Yellow Onion
Eggs
All-Purpose Flour	tbsp
Baking Powder	tsp
Fresh Dill	g
Mozzarella Cheese	g
Salt & Pepper to taste
Ground Nutmeg
Vegetable Oil
Topping
Wild Herb Salad	g
Lemon Juice	tbsp
Lemon Zest	tsp
Olive Oil	tbsp
Honey	tbsp
Smoked Salmon	g
Greek Yoghurt	g
Capers	tsp
Red Onion

Preparing In The Kitchen

For the waffles, peel the potatoes, wash, pat dry and grate very finely. Lightly squeeze to get rid of the excess water. Peel the yellow onion and finely grate as well. Wash the dill, shake dry and pluck off tips from the stems.
In a large bowl, mix the potatoes with the onions, eggs, flour, baking powder and half of the dill. Season with salt, pepper and nutmeg.
Preheat the waffle iron and grease with oil. Successively spread 1 tablespoon of the potato mass in the middle of the waffle iron. Sprinkle with a little cheese and spread 1 additional tablespoon of potato dough on top. Bake for about 6-8 minutes until crispy golden brown.
For the topping, wash the wild herbs and shake dry. In a small bowl, mix the lemon juice, lemon zest, honey and olive oil. Marinate the wild herbs and the rest of the dill with it. Drain the capers. Peel the onion and cut into fine slices.
Brush the waffles with Greek yogurt and top with salmon. Garnish with wild herb salad, capers and red onions.

More recipes on: www.beastfeast.eu

Servings:

pieces

Shredded Brussels Sprout Prosciutto Pizza

This pizza is heaven! All baked in a super hot oven until the cheese is melted and bubbly, the brussels sprouts roasted and just lightly charred, and the crust golden and perfect.

Prep Time:
30 min

Cook Time:
20 min

Raising Time:
120 min

Total Time:
170 min

Ingredients (Servings: pieces)

Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Olive Oil	tbsp
Honey	tbsp
Balsamic Vinegar	tbsp
Shallot
Garlic Clove
Fresh Thyme	tbsp
Brussels Sprouts	g
Sweet Potatoes
Manchego Cheese	g
Fontina Cheese	g
Prosciutto Ham	slices
Honey	tbsp

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Peel and finely dice the shallot and garlic clove. Wash the thyme, shake dry and pluck the leaves from the stems. In a small bowl, combine 1 tablespoon olive oil, the honey, balsamic vinegar, shallot, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper.
Clean the brussels sprouts and cut into fine strips. In a separate bowl, toss together the 2 tablespoons olive oil, the brussels sprouts, manchego, and a pinch of salt and pepper. Wash the sweet potato thoroughly and slice into thin slices.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with the olive oil balsamic herb mix. Add the fontina cheese, then layer the sweet potato slices, brussels sprouts, and prosciutto over the cheese.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Drizzle the pizza with honey and more thyme before serving.

More recipes on: www.beastfeast.eu

Servings:

pieces

Eggplant Katsu Fries

Crispy from the outside and so creamy and soft on every bite. Healthy and easy snack. Served with the best chili mayo, you’ll ever try!

Prep Time:
25 min

Cook Time:
20 min

Total Time:
45 min

Ingredients (Servings: pieces)

Fries
Eggplants
Kosher Salt	tsp
Panko Bread Crumbs	g
All-Purpose Flour	g
Garlic Powder	tsp
Onion Powder	tsp
Eggs
Olive Oil	tbsp
Salt & Pepper to taste
Chili Mayonnaise
Lime Juice	tbsp
Mayonnaise	tbsp
Cayenne Pepper	tsp
Chilisauce	tbsp
Sweet Paprika Powder	tsp
Honey	tbsp
Pinch of Salt

Preparing In The Kitchen

Preheat the oven to 180 ºC and rub a baking sheet with olive oil.
Wash the eggplants and cut into slices about 1 cm thick. Then cut into sticks. In a medium bowl, toss the eggplant sticks with 2 teaspoons of salt and let it rest for about 20 minutes.
In one bowl, whisk the eggs. In a medium sized bowl, add the panko breadcrumbs, flour, garlic, onion, salt, and pepper.
Dip the eggplant sticks through the beaten egg, then dredge through the crumb mix, tossing to coat.
Arrange in an even layer on the prepared baking sheet. Drizzle with olive oil. Bake for 15-18 minutes, until golden and crispy.
In the meantime, prepare the mayo. In a bowl, whisk together the lime juice with the mayo, cayenne pepper, chili sauce, paprika, honey and stir until smooth.
Serve the crispy fries with the mayo.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chocolate Lace Cookies

Crisp, buttery, and perfectly sweet with hints of caramel throughout!

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Lace Cookies
Butter	g
Brown Sugar	g
Vanilla Extract	tsp
Egg White	tsp
Grounded Almonds	g
Kosher Salt	tsp
Chocolate Filling
Chocolate Chips	g
Heavy Cream	ml
Vanilla Extract	tsp

Preparing In The Kitchen

Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook for ca. 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla and add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit for about 10 minutes to thicken.
Preheat the oven to 170 ºC and line two baking sheets with parchment paper.
Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 6 cm apart. If it is too thick, add a teaspoon of water.
Bake for 7-9 minutes until golden brown around the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In the meantime, melt the chocolate with the heavy cream in a saucepan over medium heat, until melted. Stir in the vanilla extract and let cool down. Let cool 10 minutes, until slightly thickened and spreadable.
Sandwich each cookie with the chocolate filling

More recipes on: www.beastfeast.eu

Servings:

pieces

Sweet Potato Cinnamon Waffles

The best breakfast! The best sweet potato cinnamon waffles! Crispy golden on the outside, fluffy on the inside. ⁠You’ll seriously want to make this all year long! ⁠

Prep Time:
10 min

Cook Time:
20 min

Total Time:
30 min

Ingredients (Servings: pieces)

All-Purpose Flour	g
Brown Sugar	tsp
Baking Powder	tsp
Baking Soda	tsp
Kosher Salt	tsp
Oat Milk	ml
Sweet Potato Purée	g
Eggs
Butter	g
Vegetable Oil

Preparing In The Kitchen

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
Melt the butter in a small pan. In another bowl, mix the milk, sweet potato puree, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.
Preheat the waffle iron and coat with nonstick spray or oil.
Pour 3 tablespoons of the dough in the middle of the waffle iron and bake the waffles until golden brown. Do the same with the rest of the dough. Serve immediately.

More recipes on: www.beastfeast.eu

Servings:

pieces

Altbier Focaccia with Pepper Steak

It doesn't need to be always the traditional pizza dough. Altbier focaccia with juicy pepper steak and capers. An incredibly tasty combination.

Prep Time:
20 min

Cook Time:
20 min

Raising Time:
60 min

Total Time:
100 min

Ingredients (Servings: pieces)

All-Purpose Flour	g
Active Dry Yeast	g
Kosher Salt	g
Altbier	ml
Red Onion
Garlic Clove
Chili
Sesame Oil	tbsp
Tomato Paste	tbsp
Vegetable Broth	ml
Chopped Tomatoes	g
Dried Oregano	tbsp
Beef Tenderloin	g
Black Pepper	tsp
Olive Oil	tbsp
Capers	tsp
Mozzarella Cheese	g
Fresh Basil	g
Sea Salt

Preparing In The Kitchen

In a large bowl, knead the flour, yeast, salt and altbier for about 10 minutes. Cover with a kitchen towel and let rise in a warm place for about 1 hour.
Peel the onions and garlic and cut into fine cubes. Halve the chili lengthwise, remove the seeds and cut into fine slices.
Heat a medium pot over medium high heat with 3 tablespoon sesame oil. Sauté the onion, garlic and chili for about 3 minutes. Deglaze with vegetable broth and add the tomato paste and oregano. Simmer for about 10 minutes. Season with salt and pepper.
Rinse the beef fillet under cold water, pat dry and marinate with olive oil and black pepper. Drain the capers. Wash the basil, shake dry and pluck the leaves from the stems.
After about 1 hour, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes. Preheat the oven to 230 ºC and place the pizza stone inside.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and evenly top with tomato sauce and cheese. Drizzle with olive oil and a pinch of sea salt.
Place the dough in the oven and bake for about 15-18 minutes. Heat up a grilling pan with the remaining sesame oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
Once the focaccia is baked, top it with beef slices, capers and fresh basil leaves. Season with salt and pepper.

More recipes on: www.beastfeast.eu

Servings:

pieces

Shrimp Fall Salad

This salad with pomegranate combines all the best products that fall has to offer into the prettiest salad that’s simple to make and healthy too.⁠ It’s healthy, simple, so delicious, and perfectly fitting for crisp fall nights.⁠

Prep Time:
20 min

Cook Time:
40 min

Total Time:
40 min

Ingredients (Servings: pieces)

Salad
Olive Oil	tbsp
Balsamic Vinegar	tbsp
Sweet Potatoes
Honey	tbsp
Ground Cinnamon	tsp
Kale	g
Brussels Sprouts	g
Shrimps	g
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Avocado
Lemon Juice	tbsp
Pomegranate Seeds	tbsp
Salt & Pepper to taste
Pomegranate Vinaigrette
Olive Oil	ml
Shallot
Fresh Sage
Pomegranate Juice	ml
Balsamic Vinegar	tbsp
Honey	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare the baking sheet with parchment paper. Wash the sweet potatoes and slice into ca. 1 cm slices. In a medium bowl, mix the sweet potato slices with 2 tablespoon olive oil, 1 tablespoon honey, cinnamon and season with salt and pepper. Mix till evenly coated and spread them over the baking sheet. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until tender and golden brown.
In the meantime, wash the brussels sprouts and pat dry. Heat up a pan over medium high heat with a drizzle olive oil. Shred the brussels sprout and cook them for about 2-3 minutes, until soften. Season with salt and pepper. Higher up the heat and glaze with the balsamic vinegar. Set aside to cool down.
Wash the shrimps under cold water and pat dry. Using the same pan, place it over medium high heat with a drizzle of olive oil. Grill the shrimps and season with salt, pepper, paprika and garlic powder and stir well until combined. Cook for 3-4 minutes, until done.
In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Place it in a big salad bowl and massage it with lemon juice and drizzle of olive oil. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into slices.
To make the vinaigrette. Peel and chop the shallots. Wash the sage, shake dry and pluck the leaves from the stems. Heat up a small saucepan over medium high heat with a drizzle of olive oil. Once hot, add the shallots and sage, cook for about 2-3 minutes, until fragrant. Remove from the heat and let it cool down for a couple of minutes. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper.
Pour the vinaigrette over the kale and mix till evenly coated. Add the roasted sweet potatoes, gently tossing. Top the salad with sliced avocado, shrimps, balsamic sprouts and pomegranate seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Baked Shakshuka Bruschetta

Italy meets middle East? This is another level! These baked shakshuka bruschettas are the perfect meal, which you can enjoy for breakfast, lunch or dinner. So fresh, easy and delicious.

Prep Time:
20 min

Cook Time:
12 min

Total Time:
32 min

Ingredients (Servings: pieces)

Garlic Clove
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Ground Cardamom	tsp
Plum Tomatoes
Tomato Paste	tbsp
Chili
Chopped Tomatoes	g
Eggs
Ciabatta Bread
Salt & Pepper to taste
Tomato Topping
Cherry Tomatoes	g
Red Onion
Olive Oil	tbsp
White Aceto Balsamico	tbsp
Fresh Basil	g
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 180 ºC and grease a baking sheet with 2 tablespoons olive oil.
Peel the garlic and dice into fine cubes. Wash the chili, halve lengthwise, remove the seeds and cut into fine strips. Wash the tomatoes, pat dry and cut into cubes.
Heat up a pan, with 2 tablespoons of olive oil, over medium high heat. Fry the garlic, cardamom, smoked paprika, cumin for about 2-3 minutes. Add the chopped tomatoes, chili and tomato paste and simmer for another 5 minutes.
Deglaze with the tomato sauce and slightly reduce the heat. Simmer for another 5 minutes and season with salt and pepper.
Cut the ciabatta bread into slices and spread them equally on the baking tray. Top each bread slice with the tomato sauce. Dig a shallow hole in the middle of each slice of bread and crack an egg on each slice.
Bake in the oven for 10-12 minutes, until the eggs are set. In the meantime, wash the cherry tomatoes and cut in quarters. Peel and finely chop the onion. Wash the basil, shake dry, pluck the leaves from the stems and finely chop them. In a medium bowl, mix the the tomatoes, onion, basil, olive oil, Aceto Balsamico and season with salt and pepper.
Serve the baked bread shakshuka slices with fresh tomatoes on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Parmesan Sage Butter Brioche Rolls

These easy Pull Apart Parmesan Sage Butter Brioche Rolls are light, soft, made with nutty Parmesan, swirled with garlicky, crispy sage butter, and are crazy delicious.

Prep Time:
15 min

Cook Time:
45 min

Raising Time:
60 min

Total Time:
120 min

Ingredients (Servings: pieces)

All-Purpose Flour	g
Parmesan Cheese	g
Kosher Salt	tsp
Milk	ml
Instant Yeast	g
Eggs
Salted Butter	g
Garlic Clove
Fresh Sage	g

Preparing In The Kitchen

In the bowl of a stand mixer combine the flour, yeast, parmesan, and salt. Add the warm milk, honey, 2 eggs, and 30g of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Cover the bowl with cling film and let sit at room temperature for 30 minutes to 1 hour.
Meanwhile, peel the garlic cloves. Wash the sage, shake dry and pluck the leaves from the stems. Heat 30g of butter, the garlic, and sage in a small skillet over medium heat and cook the butter for about 3-4 minutes, until it begins to brown and the sage is crisp. Let cool, then mash the garlic with a fork. Chop the crispy sage. Stir the browned butter, mashed garlic, and sage together with the remaining butter.
Grease a 23x13 cm loaf form and preheat the oven to 220 ºC.
When the dough has doubled in size, turn it out onto a lightly floured work surface, punch it down, and roll it into a ball using your hands. Roll the dough into a rectangle (ca. 30x45cm). Spread the sage butter over the dough. Starting with the edge of dough closest to you, roll the dough into a log.
Cut the log into 12 rolls, pinch the ends to seal, then arrange in the prepared pan. Cover and let rise 15 minutes to 20 minutes in a warm place.
In a small bowl, whisk the egg for brushing. Brush the top of the loaf with beaten egg. Bake 20 minutes, until browned on top. Reduce the oven temp to 170 ºC, then continue baking for another 25-30 minutes. Serve warm with additional butter.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chicken Gyros Panini

Yogurt marinated grilled chicken, tzatziki, cheese, and fresh pita all pressed together to create the ultimate cheesy chicken gyro. These gyros make for a fun and healthy dinner any night of the week.

Prep Time:
15 min

Cook Time:
15 min

Marinating Time:
15 min

Total Time:
45 min

Ingredients (Servings: pieces)

Panini
Boneless Chicken Breast	g
Greek Yoghurt	g
Olive Oil	tbsp
Lemon Juice	tbsp
Red Wine Vinegar	tbsp
Garlic Clove
Sweet Smoked Paprika Powder	tbsp
Dried Oregano	tbsp
Ground Cumin	tsp
Mozzarella Cheese	g
Pita Bread
Salt & Pepper to taste
Greek Salad
Cherry Tomatoes	g
Cucumber
Fresh Herbs (Dill, Mint, Parsley)	g
Salt & Pepper to taste
Tzatziki
Cucumber
Garlic Clove
Greek Yoghurt	g
Salt & Pepper to taste

Preparing In The Kitchen

Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, 2 tablespoons olive oil, lemon juice, red wine vinegar, garlic, paprika, oregano, cumin, salt and pepper. Marinate for at least 15-30 minutes in the fridge.
In the meantime, wash and quarter the tomatoes. Wash the cucumber and cut into small cubes. Wash the herbs, shake dry and chop finely. In a medium bowl, mix the tomatoes, cucumber, 1 tablespoon olive oil and the herbs. Season with salt and pepper.
Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes, then thinly slice.
Cut open one side of the pita, creating a small opening. Stuff the chicken and cheese, evenly between each pita.
Heat a panini press or large skillet over medium-high heat. Rub both sides of the pita with olive oil. Place one at a time, into the panini press and cook until the cheese is melted.
For the tzatziki, wash the cucumber, grate, salt slightly and let it rest for about 10 minutes. Then drain the excess water. Peel the garlic and chop finely. In a medium bowl, mix the cucumber with the garlic and yogurt and season with salt and pepper.
Serve the pitas with the tomato cucumber salad and tzatziki.

More recipes on: www.beastfeast.eu

Servings:

pieces

Beetroot Crispy Chicken

Quick, easy, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week.

Prep Time:
15 min

Cook Time:
40 min

Resting Time:
60 min

Total Time:
120 min

Ingredients (Servings: pieces)

Chicken Bites
Boneless Chicken Breast	g
Olive Oil	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
White Aceto Balsamico	tbsp
Corn Starch	tbsp
Ground Turmeric	tsp
Sweet Paprika Powder	tsp
Salt & Pepper to taste
Crispy Potatoes
Yukon Gold Potatoes	g
Garlic Clove
Olive Oil	tbsp
Cherry Tomatoes	g
Salt & Pepper to taste
Beetroot Cream
Beetroot	g
Feta Cheese	g
Fresh Mint	g
Lemon Juice	tbsp
Garlic Powder	tsp
Salt & Pepper to taste
Soy Sesame Dressing
Soy Sauce	ml
Rice Vinegar	ml
Agave Syrup	g
Tahini Paste	g
Ice Water	tbsp

Preparing In The Kitchen

Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. In a medium bowl, combine 2 tablespoons olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, corn starch, turmeric, paprika, and a large pinch of each salt, pepper. Toss well to combine and let sit for ca. 15-20 minutes.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. In the meantime, wash the potatoes with peel, pat dry and cut into halves. Wash the cherry tomatoes carefully and leave on the panicle. Peel and mince the garlic cloves.
On the baking sheet, toss the potatoes with 2 tablespoon olive oil and minced garlic. Season with salt and pepper. Roast for 20 minutes, or until tender.
Remove the potatoes from the oven. Push the potatoes to one side of the pan and add the chicken on the other half of the pan. Top the potatoes with the cherry tomatoes. Return the pan to the oven and roast for additional 20 minutes, until the chicken is cooked through.
For the dressing, mix the soy sauce, rice vinegar, agave syrup, tahini and water. Season with salt and pepper.
For the beetroot feta cream, wash the mint, shake dry and pluck the leaves from the stem. Combine all ingredients in a food processor and pulse until smooth and creamy.
To serve, spread the beetroot feta cream onto plates, add the baby leaf salad and drizzle with the dressing. Add the potatoes, the chicken and cherry tomatoes, top with more soy vinaigrette.

More recipes on: www.beastfeast.eu

Servings:

pieces

Tahini Sabich Sandwich

This is not just an average brunch sandwich. It's the famous Sabich sandwich. But of course The Bitery version.

Prep Time:
20 min

Cook Time:
25 min

Total Time:
45 min

Ingredients (Servings: pieces)

Eggplants
Garlic Clove
Sprigs of Fresh Thyme
Olive Oil	tbsp
Eggs
Cucumber
Plum Tomatoes
Red Onion
Tahini Paste	g
Lemon Juice	tbsp
Ground Cumin	tsp
Fresh Parsley	g
Pita Bread
Premade Hummus	g
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Wash the eggplants, rub them dry and cut them into ca. 1 cm thick slices. Peel the garlic and finely dice them. Wash the thyme, shake dry and pluck off the leaves.
In a medium bowl, mix the olive oil with the garlic and thyme. Marinate the eggplants and season with salt and pepper. Spread the eggplants on the baking tray and bake for ca. 25 minutes until tender and golden brown.
In the meantime, boil the eggs for about 10 minutes. Quench them under cold water, peel, allow to cool and quarter them.
Wash the cucumber and tomatoes, pat dry and cut into small cubes. Peel the onion and cut into small cubes. In a medium bowl, mix everything together and season with salt and pepper.
For the tahini sauce, mix tahini, lemon juice, cumin and 4 tablespoons of water. Season with salt and pepper.
Bake pita breads in the oven for about 3-4 minutes according to package instructions. Meanwhile, wash the parsley, shake dry and coarsely chop.
Spread the hummus on the pita breads, Top with eggs, tomato cucumber salad, eggplants. Add the tahini sauce and garnish with fresh parsley.

More recipes on: www.beastfeast.eu

Servings:

pieces

Southern Style Shrimp with Lemon Basil Orzo

Smoky shrimps in creamy sauce and zesty orzo. What a good combo!

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Orzo	g
Olive Oil	tbsp
Butter	tsp
Lemon Juice	tbsp
Lemon Zest	tsp
Fresh Basil	g
Fresh Dill	g
Shrimps	g
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Ground Ginger	tsp
Tomato Paste	tbsp
White Wine	ml
Coconut Milk	ml
Salt & Pepper to taste

Preparing In The Kitchen

Wash and pat dry the herbs, pluck the leaves from the stems and roughly chop them. Cook the orzo according to package instructions, drain it and add it right back to the same pot. Add 2 tablespoons olive oil, 1 tablespoon chopped basil and dill, lemon juice and zest, and season with salt and pepper.
To make the shrimps, wash them and dry, place them in a bowl and mix with 1 tbsp olive oil, smoked paprika, ginger and garlic powder. Mix well, till evenly coated.
Heat up a large skillet over medium heat and add 1 tablespoon olive oil. Add the shrimps, fry them for few seconds and add the butter. Stir till melted.
Add the wine, simmer over medium heat for 2-3 minutes. Add in the coconut milk and tomato paste, stir well, and cook for about 5 more minutes, until sauce thicken a bit. Season with salt and pepper.
Spoon the orzo among plates, top with the shrimps and sauce over the orzo. Garnish with fresh basil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chicken Bean Chili

Nothing beats a slowly simmered chili on a cold day. Made with ground chicken, bell peppers, white beans, and served with sharp cheddar cheese and avocado.

Prep Time:
15 min

Cook Time:
60 min

Total Time:
75 min

Ingredients (Servings: pieces)

Minced Chicken	kg
Olive Oil	tbsp
Yellow Onion
Garlic Clove
Bell Pepper
Chili
Chili Powder	tsp
Sweet Smoked Paprika Powder	tbsp
Ground Cumin	tsp
Ground Cinnamon	tsp
Kosher Salt	tsp
Chicken Broth	ml
Chopped Tomatoes	g
Tomato Paste	g
Bay Leaves
White Beans	g
Kidney Beans	g
Toppings
Cheddar Cheese
Avocado
Spring Onion
Fresh Coriander

Preparing In The Kitchen

Peel and finely chop the garlic and onions. Wash the chili, cut in half lengthways and remove the seeds. Cut the pulp into rings. Wash the bell peppers and cut into cubes.
Heat up a saucepan over medium high heat with the olive oil and fry the onions and garlic for about 2-3 minutes, until translucent. Add the minced meat and cook until crumbly.
Add the bell pepper, chili, chili powder, smoked paprika powder, cumin, cinnamon and salt and cook for about 2 minutes.
Top up with the chicken stock, tomatoes, tomato paste and add the bay leaves. Stir well and simmer over medium heat for about 30 minutes.
In the meantime, drain the white beans and kidney beans. Add the beans to the chili and simmer for additional 10 minutes. Remove the bay leaves from the pot and season with salt and pepper.
Top with cheddar cheese, avocado, spring onions and coriander.

More recipes on: www.beastfeast.eu

Servings:

pieces

Curried Udon Steak Soup

It’s the perfect week dinner that’s made in 30 minutes, hearty, cozy, and healthy too.

Prep Time:
20 min

Cook Time:
30 min

Total Time:
50 min

Ingredients (Servings: pieces)

Beef Tenderloin	g
Olive Oil	tbsp
Salt & Pepper to taste
Yellow Onion
Hokkaido Pumpkin	g
Fresh Ginger	cm
Garlic Clove
Olive Oil	tbsp
Red Curry Paste	tbsp
Sweet Smoked Paprika Powder	tsp
Coconut Milk	ml
Beef Stock	ml
Soy Sauce	tbsp
Honey	tbsp
Udon Noodles	g
Coriander Topping
Fresh Coriander	g
Garlic Clove
Sea Salt	tsp
Ground Cumin	tsp
Lemon Juice	tbsp
Olive Oil	tbsp

Preparing In The Kitchen

Rinse the beef fillet under cold water, pat dry and marinate with olive oil, salt, and pepper. Cover with cling film and leave in the fridge for about 1 hour.
Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
To make the soup, peel and finely chop the onion, ginger and garlic. Wash the pumpkin, pat dry, halve and remove the seeds. Cut pumpkin into small cubes. Heat a large pot or dutch oven over medium heat and add olive oil. When the oil shimmers, add the onions and cook until fragrant and golden brown, about 3-4 minutes, then add ginger and garlic. Cook for about a minute.
Add the pumpkin, curry paste and smoked paprika, mix well and cook for about 2-3 minutes. Stir in the coconut milk, beef broth, soy sauce and honey. Simmer over medium heat about 12-15 minutes.
Meanwhile, cook the udon noodles according to package directions. For the topping, peel the garlic cloves. Wash the coriander, shake dry and pluck the leaves from the stems. Blend all ingredients to a chunky paste.
Divide the noodles between bowls and ladle the soup over. Top each bowl with sliced beef and the coriander topping.

More recipes on: www.beastfeast.eu

Servings:

pieces

French Onion Grilled Cheese Sandwich

Sometimes only a grilled cheese sandwich will do.

Prep Time:
5 min

Cook Time:
20 min

Total Time:
25 min

Ingredients (Servings: pieces)

Butter	tbsp
Yellow Onion	g
Red Wine Vinegar	tbsp
Gruyère Cheese	g
Sourdough Bread	slices
Salt & Pepper to taste

Preparing In The Kitchen

Peel the onions and cut into fine strips. Grate the cheese.
Heat up a large skillet with 2 tablespoons butter over medium high heat. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice for 3-5 minutes, until the onions are softened. Uncover, reduce the heat to medium-low, and cook for 20-25 minutes, stirring occasionally, until deep golden brown.
Deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper.
Add the cheese to the onions and stir to combine.
Heat up a medium skillet with 1 tablespoon butter over medium high heat. Scoop the cheese onion mixture on 2 slices of bread and top with remaining slices of bread. Press down gently.
Grill the sandwiches for 3-4 minutes, until the bottoms turn golden brown. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and grill until the cheese has fully melted and the bottoms turn golden brown as well.

More recipes on: www.beastfeast.eu

Servings:

pieces

Salted Cinnamon Crumble Apple Cake

The perfect autumn cake. All you need to decide is whether to eat it for breakfast, lunch or dinner?

Prep Time:
20 min

Cook Time:
60 min

Total Time:
80 min

Ingredients (Servings: pieces)

Batter
Butter	g
Granulated Sugar	g
Vanilla Extract	tsp
Eggs
All-Purpose Flour	g
Baking Powder	tsp
Kosher Salt	tsp
Apples
Butter	tbsp
Crumbles
All-Purpose Flour	g
Granulated Sugar	g
Vanilla Sugar	tsp
Ground Cinnamon	tsp
Salted Butter	g

Preparing In The Kitchen

Preheat the oven to 170 ºC and grease a 24 cm springform pan with a tablespoon of butter.
In a large bowl, use an electric mixer to beat the butter, sugar, and vanilla seeds for a few minutes or until light and fluffy. Add the eggs, 1 at a time, incorporating each egg in before adding the next. Beat for 2 to 3 minutes or until creamy.
In a medium bowl, whisk together the flour, baking powder, and salt. Add this to the butter-sugar mixture and mix with an electric mixer for 1 minute or until well combined. Scrape the batter into the butter springform pan.
Wash the apples, cut them in half, remove the seeds and cut into thin slices. Arrange the apples on top, pushing the apples slices gently into the batter.
For the crumbles, in a bowl, mix the flour, sugar, vanilla sugar and cinnamon. Add the butter, in small pieces, and knead with your hands into crumbles. Sprinkle the crumbles over the apples.
Transfer to the oven and bake for 50-60 minutes or until golden on top. If you insert a skewer in the center, it should come out almost clean. Let the cake cool for at least 15 minutes before taking it out of the pan.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cod Tikka with Mint Yoghurt

A speedy weeknight dinner idea with baked cod tikka fillets served on fresh naan and cooling mint yoghurt. So delicious and super quick to prepare.

Prep Time:
10 min

Cook Time:
12 min

Total Time:
22 min

Ingredients (Servings: pieces)

Cod Fish	g
Ground Coriander	tbsp
Sweet Paprika Powder	tbsp
Ground Turmeric	tsp
Ground Nutmeg	tsp
Ground Cardamom	tsp
Ground Cinnamon	tsp
Ground Cumin	tsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Greek Yoghurt	g
Fresh Mint	g
Lemon Juice	tbsp
White Aceto Balsamico	tbsp
Salt & Pepper to taste
Naan Bread
Baby Spinach	g

Preparing In The Kitchen

Preheat the oven to 170 ºC and prepare an ovenproof casserole.
Wash the cod under cold water, pat dry and cut into 4 pieces of the same size.
In a medium bowl, mix the olive oil with coriander, paprika, turmeric, nutmeg cardamom, cinnamon, cumin, and cayenne pepper. Place the fish fillets and stir until the cod is completely coated.
Transfer the cod fillets to the casserole and bake for 10-12 minutes. The fish will flake easily when it is cooked.
In the meantime, wash the mint, shake dry, pluck the leaves from the stems and finely chop. Wash the baby spinach and shake dry.
In a medium bowl, mix the yoghurt with the fresh mint, lemon juice, aceto balsamico. Season with salt and pepper.
Top the naan breads with baby spinach, a dollop of the mint yoghurt and top with the cod tikka fillets.

More recipes on: www.beastfeast.eu

Servings:

pieces

Udon Chicken Noodles with Garlic Peanut Dressing

This time noodles and chicken are swimming in yummy creamy homemade peanut sauce. This colorful bowl is infinitely riffable.⁠

Prep Time:
10 min

Cook Time:
10 min

Total Time:
20 min

Ingredients (Servings: pieces)

Peanut Butter	g
Soy Sauce	ml
Rice Vinegar	ml
Honey	tbsp
Garlic Clove
Vegetable Oil	ml
Udon Noodles	g
Boneless Chicken Breast	g
Olive Oil	tbsp
Celery Stick
Carrots
Black Sesame	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Rinse the chicken breasts under cold water, pat dry and cut into small cubes. Heat up a large skillet over medium high heat and drizzle with olive oil. Once hot, add the chicken and brown all over until it becomes crispy. For about 5 minutes.
Peel and finely chop the garlic clove. In a medium bowl, whisk together the peanut butter, soy sauce, vinegar, honey, and garlic. Gradually add vegetable oil, whisking constantly until emulsified. Season with salt and pepper and set aside.
In the meantime, cook the Udon noodles according to package directions. Drain and set aside. Wash the celery sticks, pat dry and cut in thin slices. Peel and slice the carrots.
In a big bowl, toss the noodles, chicken, celery, carrots with ¾ of the dressing together and mix till evenly coated. Season with salt and pepper.
Serve the peanut noodles with additional dressing and sprinkle with sesame seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Greek Meatballs with Ranch Tzatziki

One of those simple bowls you just need to love. Juicy greek meatballs with roasted carrots, couscous feta salad and ranch tzatziki sauce.

Prep Time:
15 min

Cook Time:
25 min

Total Time:
40 min

Ingredients (Servings: pieces)

Greek Meatballs
Minced Beef	g
Red Onion
Garlic Clove
Fresh Parsley	tbsp
Fresh Mint	tbsp
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Salt & Pepper to taste
Olive Oil
Roasted Carrots
Carrots
Kosher Salt	tsp
Cayenne Pepper	tsp
Garlic Powder	tsp
Olive Oil	tbsp
Couscous Salad
Pearl Couscous	g
Lamb's Lettuce	g
Feta Cheese	g
Cherry Tomatoes	g
Lemon Zest	tsp
White Aceto Balsamico	tbsp
Olive Oil	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste
Ranch Tzatziki
Greek Yoghurt	g
Buttermilk	tbsp
Dried Chives	tbsp
Garlic Powder	tsp
Onion Powder	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 180 ºC and line a baking sheet with parchment.
Peel the garlic and onion and chop into small cubes. Wash the parsley and mint, shake dry, pluck the leaves from the stems and chop.
In a bowl, mix the minced meat with the onion, garlic, parsley, mint, oregano, smoked paprika, salt and pepper. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet.
Peel, halve and quarter the carrots lengthwise. In a medium bowl, coat the carrots with olive oil, garlic, salt and pepper. Spread them on the other half of the baking sheet.
Transfer to the oven and bake for 15 minutes, until the meatballs are crisp and cooked through and the carrots tender.
In the meantime, cook the couscous in boiling salted water according to the package instructions. Once done, set aside to cool down.
Wash, dry and halve the cherry tomatoes. Coarsely crumble the feta cheese. Wash the lamb's lettuce and shake dry. In a large bowl, mix the couscous with the feta, tomatoes, lemon zest, lemon juice, lamb's lettuce, balsamic, olive oil and season with salt and pepper.
To make the ranch, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
To serve, add the pearl couscous salad and top with juicy meatballs and carrots. Drizzle with lots of ranch sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sweet Potato Lentil Curry with Crispy Chickpeas

The perfect bowl of warming comfort food that’s also really healthy. It’s cozy, a little spicy, and filled with vegetables. Finish each bowl off with steamed rice and crispy salty sesame chickpeas. You’ll have the perfect healthy bowl for lunch or dinner.

Prep Time:
10 mn

Cook Time:
25 min

Total Time:
35 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Shallots
Fresh Ginger	cm
Sweet Potatoes
Yellow Curry Paste	tbsp
Vegetable Broth	ml
Red Lentils	g
Fish Sauce	tbsp
Soy Sauce	tbsp
Peanut Butter	tbsp
Coconut Milk	ml
Baby Spinach	g
Lime Juice	tbsp
Fresh Coriander	g
Rice	g
Pomegranate Seeds
Crispy Chickpeas
Chickpeas	g
Sesame Oil	tbsp
Soy Sauce	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Boil the rice according to package instructions.
Peel and finely dice the shallots. Wash and peel the sweet potatoes and cut into cubes ca. 1 x 1 cm. Peel the ginger and grate with a fine grater. Wash the baby spinach and spin dry.
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook 3 minutes until soft. Add the ginger and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry paste and cook another minute.
Add the 2/3 of the vegetable broth, lentils, fish sauce, soy sauce, and peanut butter. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
Meanwhile prepare the chickpeas. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Drain the chickpeas, rinse thoroughly with cold water and drain. Mix the chickpeas with sesame oil, paprika, garlic, soy sauce, salt and pepper in a bowl, till evenly coated
Spread the chickpeas on the baking paper and place in the oven for about 15 minutes, until crispy brown. Wash the coriander, shake dry, pluck the leaves from the stems and chop.
Once the lentils are cooked, stir in the coconut milk, spinach, and lime juice, cook 5 minutes. If your curry seems too thick, add additional broth to thin. Remove from the heat and add the coriander.
To serve, divide the rice among bowls and ladle the curry overtop. Top with chickpeas, coriander, and pomegranates. Enjoy!

More recipes on: www.beastfeast.eu

Servings:

pieces

Pumpkin Shakshuka

This autumnal twist on a savory breakfast is a delicious way to enjoy pumpkin.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Garlic Clove
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Ground Cardamom	tsp
Chili
Plum Tomatoes
Tomato Paste	tbsp
Chopped Tomatoes	g
Eggs
Fresh Parsley	g
Salt & Pepper to taste
Roasted Pumpkin
Butternut Squash	g
Olive Oil	tbsp
Garlic Powder	tsp
Ground Cumin	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare the baking tray with parchment paper. Wash the pumpkin, pat dry, core and cut into bite-sized pieces. Place it on the baking tray, drizzle with olive oil, garlic powder, cumin and season with salt and pepper. Mix well till evenly coated and roast for about 15 minutes, until soft and golden brown.
In the meantime, peel the garlic and dice into fine cubes. Wash the chili, halve lengthwise, remove the seeds and cut into fine strips. Wash the tomatoes, pat dry and cut into cubes.
Heat up a pan, with 2 tablespoons of olive oil, over medium high heat. Fry the garlic, cardamom, smoked paprika, cumin for about 2-3 minutes. Add the chopped tomatoes, chili and tomato paste and simmer for another 5 minutes.
Deglaze with the tomato sauce, add the butternut squash cubes into the sauce and slightly reduce the heat. Simmer for another 5 minutes and season with salt and pepper.
Then dig 5 hollows into the tomato sauce and beat the eggs into it. Let the eggs set for about 6-8 minutes.
In the meantime, wash the parsley, shake dry, pluck off leaves and chop finely.
Sprinkle the shakshuka with parsley and drizzle with olive oil.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sheet Pan Salmon Pumpkin Feta

Easy one sheet recipe with baked salmon, pumpkin and zucchini. Highlight is the pumpkin feta spread! You will love it!

Prep Time:
20 min

Cook Time:
30 min

Total Time:
50 min

Ingredients (Servings: pieces)

Salmon	g
Lemon Juice	tbsp
Lemon Zest	tsp
Garlic Clove
Olive Oil	tbsp
Honey	tbsp
Butternut Squash	g
Zucchinis
Fresh Thyme	tsp
Fresh Rosemary	tsp
Garlic Powder	tsp
Sweet Smoked Paprika Powder	tsp
Quinoa	g
Feta Cheese	g
Pomegranate Seeds
Salt & Pepper to taste
Yoghurt Dressing
Greek Yoghurt	g
Olive Oil	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. Boil the quinoa according to package instructions in boiling salted water. Set aside.
Wash the pumpkin, pat dry, halve and remove the seeds. Cut pumpkin into slices. Wash thyme, shake dry and chop. Wash rosemary, pat dry and chop as well. Wash the zucchini and cut into fine slices.
Mix the pumpkin and the zucchini slices, in a bowl, with 3 tablespoons of olive oil, thyme, rosemary, garlic powder and smoked paprika and spread over one half of the baking tray.
Wash the salmon fillets, pat dry and portion. Peel the garlic and chop finely. In a medium bowl, mix the garlic, lemon zest, lemon juice, 4 tablespoons of olive oil, honey, salt, and pepper and coat the salmon fillets well. Place on the other part of the baking tray. Transfer to the oven and bake for about 25-30 minutes, until the pumpkin is tender and slightly brown on the edges.
Once the pumpkin is done, combine half of the pumpkin, feta, 2 tablespoons of olive oil, salt and pepper in a food processor and pulse until smooth and creamy.
For the dressing, mix the yogurt with the olive oil. Add the lemon zest, lemon juice and mix well. Season with salt and pepper.
To serve, spread the pumpkin feta spread onto plates, top with the quinoa, roasted pumpkin, zucchini and salmon fillet. Drizzle with yoghurt dressing and garnish with pomegranate seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Apple Thyme Goat Cheese Cups

Extra cozy, extra delicious, autumn appetizer. Croissant pastry cups filed with baked apples, goat cheese and lots of fresh thyme.

Prep Time:
15 min

Cook Time:
25 min

Total Time:
40 min

Ingredients (Servings: pieces)

Apple
Goat Cheese	g
Maple Syrup	tbsp
Olive Oil	tbsp
Sprigs of Fresh Thyme
Croissant Dough
Egg
Ice Water	tbsp
Salted Butter	tbsp
Brown Sugar	tbsp
Sesame Seeds	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 180 ºC and grease a 12-cup muffin tin with salted butter. For the filling, wash the apples, dry, remove the seeds and cut into small cubes. Crumble the goat cheese. Wash the thyme, shake dry and pluck off the leaves.
In a medium bowl, mix the apple cubes with the goat cheese, thyme, maple syrup, olive oil and season with salt and pepper.
Roll the pastry out and cut into 9 squares. Fit each square inside the prepared muffin tin.
Evenly divide the apple cheese mixture between the pastries. In a small bowl, whisk the egg with the ice water and brush the edges of the pastries with the egg wash. Sprinkle with brown sugar and optionally with sesame seeds.
Transfer to the oven and bake for 25-30 minutes, until the pastry is golden brown. Serve warm with fresh thyme.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chicken Fall In Ramen

Creamy, spicy, filled with roasted Brussel sprouts and pumpkin, chicken, and ramen noodles. Perfect for a cold night in after a long busy day.⁠ ⁠

Prep Time:
20 min

Cook Time:
110 min

Total Time:
130 min

Ingredients (Servings: pieces)

Ramen
Bacon	g
Garlic Clove
Shallots
Fresh Ginger	cm
Chicken Broth	ml
Coconut Milk	ml
Soy Sauce	ml
White Miso	g
Chili Paste	tbsp
Udon Noodles	g
Baby Spinach	g
Sesame Oil	tbsp
Pulled Chicken
Boneless Chicken Breast	g
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
White Miso	tbsp
Salt & Pepper to taste
Roasted Veggies
Brussels Sprouts	g
Butternut Squash	g
Mushrooms	g
Garlic Powder	tsp
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 160 °C. Wash the chicken breast and pat dry.
In a Dutch oven or ovenproof casserole with a lid, mix the olive oil, miso, smoked paprika, salt and pepper. Coat the chicken.
Cover the pot with the lid and bake for about 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken and cover the chicken.
In the meantime, peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater. Heat a large Dutch oven/pot with olive oil over medium heat.
Add the chopped bacon and cook about 5 minutes, until crispy. Then add the garlic, shallots, and ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
Add in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
Once the chicken is out, heat oven to 200 ºC and prepare the baking tray with parchment paper. Wash and half the brussels sprouts and mushrooms, cube the butternut squash on the same size as halved sprouts. Place it on the baking tray, drizzle with olive oil, garlic powder, season with salt and pepper. Mix well till evenly coated and roast for about 15 minutes, until soft and golden brown.
Add the soup into bowls and top with the chicken and roasted veggies. Garnish with spring onions.

More recipes on: www.beastfeast.eu

Servings:

pieces

Crispy Rice Bowl with Green Tahini

A quickly cooked crispy rice served up bowl style with sweet and spicy caramelized honey roasted sweet potatoes, fried eggs, and herby green tahini sauce.

Prep Time:
15 min

Cook Time:
45 min

Total Time:
60 min

Ingredients (Servings: pieces)

Sweet Potatoes
Olive Oil	tbsp
Honey	tbsp
Salted Butter	tbsp
Lime Zest	tsp
Rice	g
Greek Yoghurt	tbsp
Eggs
Cucumber
Green Tahini Sauce
Tahini Paste	g
Fresh Basil	g
Apple Cider Vinegar	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Boil the rice according to package instructions and preheat the oven to 210 ºC.
Wash, dry and halve the sweet potatoes. In a small saucepan melt the butter. Combine the sweet potatoes, 2 tablespoons olive oil, and a pinch of salt. Arrange the potatoes cut side down on a rimmed baking sheet. Roast for ca. 25 minutes, until for tender. Flip the potatoes over, drizzle on the honey and 2 tablespoons melted butter. Season with salt and pepper. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes. Spoon the butter over the potatoes and the lime zest over each potato.
In a medium bowl, combine 1/3 of the boiled rice with the Greek yoghurt.
Heat up a skillet over medium high heat with the remaining 2 tablespoons butter and 2 tablespoons oil. When the butter melts, add the yogurt coated rice and level it out with the back of your spoon. Pile the remaining rice into the pan. Cook the rice over medium heat, until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes. Run a spatula along the edges of the pan to release the rice. Carefully flip the rice onto a plate.
For the green sauce, wash the basil shake dry and pluck the leaves from the stems. Combine all ingredients and 4 tbsp of water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
Beat the eggs in a hot pan with oil and let them set. Wash the cucumber and slice in thin slices.
Divide the rice between bowls. Add the sweet potatoes, eggs, cucumbers, and additional herbs, if desired. Drizzle each bowl with herby green sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Apple Cinnamon Dutch Baby

Sweet taste of Autumn in every bite. This is the ultimate fall breakfast (or lunch, or breakfast for dinner) to feed family, friends, or even just yourself!

Prep Time:
10 min

Cook Time:
20 min

Total Time:
30 min

Ingredients (Servings: pieces)

Apple
Brown Sugar	tbsp
Salted Butter	tbsp
Eggs
Caster Sugar	tbsp
All-Purpose Flour	g
Milk	ml
Vanilla Extract	tbsp
Ground Cinnamon	tsp
Skyr Yoghurt	tbsp
Pinch of Salt

Preparing In The Kitchen

Preheat the oven to 220 ºC. Wash the apple and cut into thin slices.
Add the butter in an oven-proof pan (ø 26cm) and melt in the hot oven. Cover the bottom of the pan with the apple slices and sprinkle with brown sugar. Bake in the oven on a medium rail for about 10 minutes.
In the meantime, beat the eggs with the sugar. Mix flour, salt, cinnamon. Add flour, milk and vanilla to the egg-sugar mixture and stir until frothy with the whisk of a hand mixer.
Remove caramelized apples from the oven and add the dough to the apple slices.
Bake on medium rail for another 20 minutes.
Arrange Dutch pancake with yogurt and apple slices.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pumpkin Cannelloni Bake

Cheesy cannelloni filled with bolognese and pumpkin puree. The kind of cozy autumn recipe we all need right now.⁠ This is a terrific fall dish to serve any night of the week and to enjoy with your friends.⁠

Prep Time:
30 min

Cook Time:
45 min

Total Time:
75 min

Ingredients (Servings: pieces)

Cannelloni
Shallots
Garlic Clove
Olive Oil	tbsp
Minced Beef	g
Chopped Tomatoes	g
Fresh Thyme	tsp
Fresh Oregano	tsp
Hokkaido Pumpkin	g
Salted Butter	tbsp
Ground Nutmeg	tsp
Cannelloni
Mozzarella Cheese	g
Béchamel
Butter	g
All-Purpose Flour	g
Milk	g
Ground Nutmeg	tsp
Pinch of Salt

Preparing In The Kitchen

Peel the shallots and garlic and cut into fine cubes. Heat a pan with a little olive oil over medium high heat and fry the minced meat from all sides. Add the shallots and garlic and fry for about 3 minutes. Add the tomato sauce and bring to boil.
Wash the thyme and oregano, shake dry. Pluck off leaves, chop finely and add to the Bolognese. Season with salt and pepper and cook over medium heat for about 25 minutes.
For the pumpkin puree, wash the pumpkin, remove the seeds and dice in cubes. Boil the pumpkin cubes in salted water for about 20 minutes. Drain and mash together with a tablespoon of butter. Season with salt, pepper and nutmeg.
For the béchamel, put the butter in a saucepan and stir in the flour. Sauté for about 1 minute. Then add the milk and whisk until smooth. Cook over medium heat for a minute and season with salt and nutmeg.
Preheat the oven to 200 ºC.
Mix the Bolognese with 50g mozzarella and season as needed. Fill the sauce into a piping bag.
Spread the casserole pan with a layer of pumpkin puree. Fill the cannelloni with the Bolognese and place them next to each other in the casserole pan on the pumpkin spread. Add the remaining puree and the béchamel on top of the cannelloni and sprinkle with mozzarella cheese.
Bake in the oven for about 45 minutes.

More recipes on: www.beastfeast.eu

Servings:

pieces

Butternut Salmon Curry

Roasted salmon with spiced rub, creamy coconut curry sauce, served with steamy rice to soak it all up.

Prep Time:
10 min

Cook Time:
25 min

Total Time:
35 min

Ingredients (Servings: pieces)

Curried Salmon
Salmon	g
Curry Powder	tsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Kosher Salt	tsp
Olive Oil	tbsp
Butternut Curry
Butternut Squash	g
Baby Spinach	g
Shallots
Garlic Clove
Olive Oil	tbsp
Fresh Ginger	cm
Red Curry Paste	tbsp
Coconut Milk	ml
Fish Sauce	tbsp
Lime Juice	tbsp
Lime Zest	tsp
Fresh Herbs (Dill, Coriander, Parsley)	g
Rice	g

Preparing In The Kitchen

Preheat the oven to 200 ºC. Line a baking sheet with parchment paper. Boil the rice according to package instructions.
Wash and pat dry the salmon. In a small bowl, mix the spices and the olive oil. Place the salmon skin side down on the baking sheet. Rub the spice mix over the top part of the salmon. Bake for 12-15 minutes.
In the meantime, peel and grate the ginger and the garlic. Peel the shallots and dice finely. Wash the pumpkin, pat dry, core and cut into bite-sized pieces. Wash the spinach and shake dry. Wash the herbs, shake dry and chop coarsely.
Heat up a dutch oven with a drizzle olive oil over medium high heat. Sauté shallots, ginger and garlic until translucent for 1-2 minutes. Add the curry paste and mix till evenly coated. Add in the coconut milk, fish sauce and add the butternut squash.
Bring the curry to a boil, add lime zest and lime juice. Season with salt and pepper. Cover and simmer for about 20 minutes.
Gently fold in the spinach and herbs and simmer for another 5 minutes. Stir the spinach into the curry and cook 5 minutes until wilted. Stir in fresh herbs.
Serve the salmon fillet over fresh rice and add the curry sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pumpkin Prosciutto Fall Pizza

This pumpkin ham fall pizza is the perfect autumn pizza for any night of the week. Every last bite of this pizza is delicious and will leave you wanting more. It’s savory, a touch spicy, and the perfect mix of fall flavors.

Prep Time:
15 min

Cook Time:
15 min

Resting Time:
120 min

Total Time:
150 min

Ingredients (Servings: pieces)

Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Apple Sauce	tbsp
Prosciutto Ham	g
Hokkaido Pumpkin	g
Sprigs of Fresh Thyme
Buffalo Mozzarella	g
Honey	tsp
Olive Oil
Salt & Pepper to taste

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Wash the pumpkin, pat dry, remove the seeds and cut into strips with a peeler. Wash the thyme, shake dry and pluck off the leaves. Pluck the mozzarella into small pieces.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and evenly top with applesauce, mozzarella, ham, pumpkin, and thyme leaves, drizzle with olive oil.
Place the dough in the oven and bake for about 15-18 minutes.
Drizzle the pizza with honey and more thyme before serving.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pomegranate Avocado Salad

Simple salad, but full of bold flavors and so many textures. Pomegranates and persimmons, creamy avocado, sweet and spicy walnuts – what a combo!

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Salad
Walnuts	g
Maple Syrup	tbsp
Cayenne Pepper	tsp
Sea Salt	tsp
Mixed Green Salad	g
Rucola	g
Persimmons
Avocado
Pomegranate Seeds
Pomegranate Vinaigrette
Olive Oil	ml
Aceto Balsamico	tbsp
Pomegranate Juice	tbsp
Orange Zest	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 170 ºC and prepare a baking sheet with parchment paper.
In a medium bowl, mix the walnuts with maple syrup, pepper and salt and spread on the baking tray. Bake for about 15-20 minutes until golden brown, stirring 2-3 times. Remove from oven and allow to cool.
In the meantime, remove the pomegranate seeds out of the skin. Wash the lettuce, shake it dry and pluck into small pieces. Wash and core the persimmons and cut into thin wedges. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt and pepper in a bowl or glass jar.
In a big salad bowl, mix all ingredients and drizzle with the vinaigrette. Toss to coat.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pumpkin Eggplant Polpettine with Ramen

Crunchy panko eggplant pumpkin “meat”balls with coconut ramen noodles. Absolutely delicious!

Prep Time:
30 min

Cook Time:
25 min

Total Time:
55 min

Ingredients (Servings: pieces)

Eggplants
Pumpkin Puree	g
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Fresh Parsley	g
Panko Bread Crumbs	g
Olive Oil	tbsp
Ramen Noodles	g
Shallot
Fresh Ginger	g
Garlic Powder	tsp
Garam Masala	tsp
Sweet Smoked Paprika Powder	tsp
Tomato Sauce	ml
Coconut Milk	ml
Fresh Dill	g
Pomegranate Seeds	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Wash the eggplants, pat dry and cut first into quarters, then thin slices. Peel the garlic and chop finely. Wash the parsley, shake dry and chop coarsely.
Heat up a pan with a drizzle of olive oil over medium high heat and fry the garlic for about 2 minutes. Add the eggplants and fry for about 15 minutes, stirring occasionally.
Place the eggplants, pumpkin puree, 2 tablespoons panko, parsley, salt and pepper in the food processor and pulse until smooth and still chunky.
In a medium bowl combine the panko breadcrumbs with smoked paprika, salt and pepper. Coat your hands with a bit of oil and roll the eggplant pumpkin mixture into tablespoon-size balls (will make 15-20). Dredge each ball through the panko mixture and place on the prepared baking sheet. Repeat with the remaining mixture.
Drizzle with olive oil and bake for ca. 20-22 minutes until crispy and golden brown.
In the meantime, peel the shallot and ginger and cut into fine cubes. Heat a pan with a drizzle oil over medium heat and sauté the shallots and ginger for about 2 minutes.
Add garam masala, garlic powder, smoked paprika mix till evenly coated. Add the tomato sauce and coconut milk and simmer for about 15 minutes. Mix the ramen with the sauce and heat everything well. Wash the dill, shake dry and chop finely. Detach pomegranate seeds from the shell.
Serve eggplant pumpkin balls on the ramen and garnish with pomegranate seeds and fresh dill.

More recipes on: www.beastfeast.eu

Servings:

pieces

Cream Cheese Stuffed Pumpkin Bread

Moist and delicious pumpkin bread with cream cheese dots and cinnamon sugar coating.

Prep Time:
20 min

Cook Time:
45 min

Total Time:
65 min

Ingredients (Servings: pieces)

Banana
Pumpkin Puree	g
Coconut Oil	ml
Maple Syrup	ml
Eggs
Vanilla Extract	tbsp
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Ground Cinnamon	tsp
Kosher Salt	tsp
Cream Cheese	g
Sugar	g

Preparing In The Kitchen

Preheat the oven to 170 ºC and grease a cake tin (30 cm).
Mash the bananas with a fork. Heat the coconut oil in a small saucepan.
In a large mixing bowl, stir together the mashed bananas, pumpkin puree, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined.
Pour the mix into the cake tin.
Spoon the cream cheese into the pastry bag and squeeze out teaspoon size amounts directly into the pumpkin bread mix. At the end swirl the cream cheese with a stick.
In a small bowl, mix the sugar with 2 teaspoons cinnamon. Sprinkle the cinnamon sugar over the batter.
Transfer to the oven and bake for 40-45 minutes, or until center is just set.
Remove the bread and let cool for at least 30 minutes before cutting

More recipes on: www.beastfeast.eu

Servings:

pieces

Coconut Shrimp with Thai Mango Guacamole

Switching up the average weeknight meal with oven fried coconut shrimps. Yes, these popcorn shrimp bites are even healthier than ordering out…because they’re baked, not fried…plus so much tastier.

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Shrimps	g
Coconut Flakes	g
Panko Bread Crumbs	g
All-Purpose Flour	tbsp
Sesame Seeds	tbsp
Sweet Paprika Powder	tsp
Salt & Pepper to taste
Olive Oil
Mango Guacamole
Mango
Avocado
Garlic Clove
Lime Zest	tsp
Lime Juice	tbsp
Fresh Thai Basil	g
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
Peel and devein the shrimps and pat dry. In a medium bowl, whisk the eggs, add the shrimp and toss well to coat. To a medium-sized bowl, add the coconut, panko, flour, sesame seeds, paprika, and a pinch each of salt and pepper. Stir to combine.
Remove each shrimp from the egg, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the shrimp have been breaded and place on the baking sheet.
Lightly brush the shrimps with olive oil and bake for ca. 12-15 minutes until crispy and golden brown.
Meanwhile, peel the mango, remove the pit, and cut into 1 cm cubes. Halve the avocados, remove the core and peel. Peel the garlic clove. Wash the Thai basil leaves, shake dry and pluck the leaves from the stem.
Place the avocados, garlic clove, Thai basil, lime zest and lime juice in the food processor and blend until smooth. Season with salt and pepper. Add the mango cubes and mix.
Serve the shrimps with mango guacamole for dipping.

More recipes on: www.beastfeast.eu

Servings:

pieces

Crispy Kale Salami Pizza

Homemade pizza dough topped with ricotta cheese and fontina cheese, pepperoni, and kale. All baked in a super hot oven until the cheese is melted and bubbly, the kale crisp, and the crust golden and perfect. Every bite of this pizza is delicious.

Prep Time:
20 min

Cook Time:
20 min

Resting Time:
120 min

Total Time:
160 min

Ingredients (Servings: pieces)

Pizza Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Kale	g
Garlic Clove
Olive Oil	tbsp
Pepperoni Salami	g
Ricotta Cheese	g
Italian Seasoning	tsp
Fontina Cheese	g
Olive Oil
Salt & Pepper to taste

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Prepare a baking sheet with parchment paper as well.
In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Peel and mince the garlic clove. Put kale in a bowl and mix well with olive oil, garlic, salt and pepper. Spread half of the kale evenly on the baking sheet in one layer. Bake for ca. 15 minutes, or until kale is crispy and slightly brown. Remove from oven and allow to cool completely.
Mix the ricotta with Italian herbs, season with salt and pepper.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place the pizza on the hot pizza stone and spread the ricotta over the dough. Top with cheese, salami, and the remaining kale. Drizzle with olive oil.
Place the dough in the oven and bake for about 15 minutes.
Repeat the pizza assembly and baking with the remaining dough.
Serve the pizza with more crispy kale on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sheet Pan Coriander Buttermilk Chicken

Sheet pan buttermilk coriander chicken and lemon butter potatoes with creamy whipped feta and herby vinaigrette. This dish is quick, easy, extra colorful, super flavorful, and so delicious. The perfect dinner to serve any night of the week.

Prep Time:
20 min

Cook Time:
40 min

Resting Time:
60 min

Total Time:
120 min

Ingredients (Servings: pieces)

Boneless Chicken Breast	g
Shallot
Fresh Coriander	g
Buttermilk	ml
Lemon Zest	tsp
Lemon Juice	tbsp
Olive Oil	tbsp
Yukon Gold Potatoes	g
Salted Butter	tbsp
Garlic Clove
Baby Leaf Salad	g
Cherry Tomatoes	g
Salt & Pepper to taste
Whipped Feta
Feta Cheese	g
Greek Yoghurt	g
Olive Oil	tbsp
Salt & Pepper to taste
Herb Dressing
Fresh Parsley	g
Fresh Dill	g
Vinegar	tbsp
Agave Syrup	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes. Wash the coriander, shake dry and pluck the leaves from the stem. Peel the shallot. In a food processor, combine the buttermilk, coriander, shallot, lemon zest, 2 tablespoons of lemon juice, salt and pepper and blend. In a bowl, combine the chicken with the coriander buttermilk mixture. Marinate it for at least 60 minutes at room temperature or overnight in the refrigerator.
Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. In the meantime, wash the potatoes with peel, pat dry and cut into halves. Wash the cherry tomatoes carefully and leave on the panicle. Peel and mince the garlic cloves.
On the baking sheet, toss the potatoes with olive oil and minced garlic. Season with salt and pepper. Roast for 20 minutes, or until tender.
Remove the potatoes from the oven. Add the butter, remaining lemon juice, garlic, and toss to coat, then push the potatoes to one side of the pan. Put the chicken on the other side and add the cherry tomatoes. Return the pan to the oven and roast for additional 20 minutes, until the chicken is cooked through.
For the dressing, wash the herbs, shake dry and chop finely. Mix the herbs, vinegar, agave syrup and olive oil well and season with salt and pepper.
To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy.
To serve, spread the feta onto plates, add the baby leaf salad and drizzle with the vinaigrette. Add the potatoes, chicken and cherry tomatoes, top with more herb vinaigrette.

More recipes on: www.beastfeast.eu

Servings:

pieces

Wild Rice Mushroom Soup

The coziest bowl of creamy wild rice soup with crispy mushrooms to welcome these cold nights. It’s a hearty warming meal to enjoy any night of the week.

Prep Time:
15 min

Cook Time:
40 min

Total Time:
55 min

Ingredients (Servings: pieces)

Wild Rice	g
Carrots
Shallots
Vegetable Broth	ml
Fresh Thyme
Fresh Sage
Fresh Parsley	tbsp
Coconut Milk	ml
Salt & Pepper to taste
Crispy Mushrooms
Mushrooms	g
Fresh Rosemary
Garlic Clove
Parmesan Cheese	g
Lemon Zest	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Wash, dry and slice the carrots. Peel the shallots and cut into fine cubes. Clean the mushrooms and also cut them into slices. Wash the herbs, shake dry, pluck the leaves from the stalk and finely chop.
Heat up a pot over medium high heat with a drizzle olive oil and sauté the carrots and shallots for 3-4 minutes. Season with salt and pepper.
Deglaze with vegetable stock and add the wild rice, thyme, sage, salt and pepper. Decrease the heat and simmer everything for about 30 minutes until the rice is soft.
In the meantime, preheat the oven to 190 ºC and prepare a baking sheet with baking paper. Peel and chop the garlic. Wash the mushrooms and pat dry and slice them.
Mix the mushrooms with olive oil, garlic, rosemary, parmesan, lemon zest and a pinch of salt and pepper and spread on the baking sheet. Bake in the oven for about 20-25 minutes until crispy.
Add coconut milk and parmesan to the soup and let it simmer for another 10 minutes.
Serve the soup with crispy mushrooms on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pulled Salmon Honey Mustard Hotdog

Pulled salmon, caramelised paprika with sweet mustard...insanely good!

Prep Time:
10 min

Cook Time:
20 min

Total Time:
30 min

Ingredients (Servings: pieces)

Salmon	g
Olive Oil	tbsp
Hot Dog Buns
Salt & Pepper to taste
Honey Mustard Pepper Relish
Bell Pepper
Bell Pepper
Red Onion
Olive Oil	tbsp
Apple Cider Vinegar	ml
Whole Grain Dijon Mustard	tbsp
Honey	tbsp
Pinch of Salt
Honey Mustard Dip
Whole Grain Dijon Mustard	tbsp
Honey	tbsp
Fresh Dill	g
Lemon Juice	tbsp

Preparing In The Kitchen

For the relish, wash the bell peppers, pat dry, remove the seeds and finely dice the pulp. Peel the red onion and cut into fine cubes.
Heat up a saucepan with a drizzle of olive oil over medium high heat and sauté the peppers and onion in it. Deglaze them with the apple cider vinegar. Add the mustard and honey and let it simmer for about 10 minutes. Season with a pinch of salt, remove from heat and allow to cool down.
In the meantime, rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and grill the salmon fillets on the skin side for about 4 minutes. Flip the filet and grill for another 4 minutes. Let cool on a plate for a few minutes. As soon as the salmon is cool enough to handle, coarsely tear the salmon with 2 forks.
To make the honey mustard sauce, wash the dill, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a small glass/bowl mix all the ingredients together until you get a smooth texture.
To assemble the hot dog, toast the buns then spoon a bit of relish on bottom of the bun, add the pulled salmon and top again relish then drizzle with honey mustard sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Sesame Yellowfin Tuna Sandwich

Yellowfin tuna was never happier. Coated in sesame and tucked between avocado and miso pickled salad.

Prep Time:
10 min

Cook Time:
8 min

Resting Time:
60 min

Total Time:
78 min

Ingredients (Servings: pieces)

Yellowfin Tuna	g
Olive Oil	tbsp
Sesame Seeds	g
Carrot
Cucumber
Kosher Salt	tsp
Caster Sugar	tbsp
White Miso	tsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml
Avocado
Baby Spinach	g
Peanut Spread
Garlic Clove
Chili
Lime Juice	tbsp
Toasted Sesame Oil	tbsp
Coconut Milk	ml
Water	ml
Brown Sugar	tsp
Peanut Butter	tbsp

Preparing In The Kitchen

Peel the carrots and cucumbers and cut them, with the help of a vegetable peeler, into thin strips. Mix the rice vinegar, sesame oil, miso, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
For the peanut spread, peel the garlic and chop finely. Wash the chili, halve lengthwise and remove the seeds. Cut the pulp into fine strips. Heat a small pot over medium heat, with a drizzle of sesame oil, and sauté the garlic and chili for 1 minute. Deglaze with water and coconut milk. Stir in the lime juice, sugar and peanut butter and let it boil. Season with salt and pepper. Set aside and let cool.
Halve the avocado, remove the core and peel. Cut the flesh of the avocado into thin slices. Wash the tuna, pat dry and, if necessary, parry. Rub the tuna with olive oil and coated each piece in sesame, till all sides are covered.
Heat a grill pan over medium high heat and grill the fillets from both sides for about 2 minutes.
Halve the ciabatta and then cut the halves in half again. Spread the bottom with peanut spread and top it with the pickled vegetables, tuna fillet, avocado and baby spinach. Spread the top with spread as well and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Basil Smash Po Boy

Louisiana classic sandwich with an Asian twist. Just love it!

Prep Time:
15 min

Cook Time:
10 min

Resting Time:
60 min

Total Time:
85 min

Ingredients (Servings: pieces)

Shrimps	g
Sriracha Sauce	tsp
Sweet Smoked Paprika Powder	tsp
Lemon Juice	tbsp
Garlic Clove
Avocado
Hot Dog Buns
Salt & Pepper to taste
Pickled Veggies
Purple Cabbage	g
Carrot
Kosher Salt	tsp
Caster Sugar	tbsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml
Basil Smash Sauce
Fresh Basil	g
Garlic Clove
Lime Juice	tbsp
Greek Yoghurt	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

To pickle the veggies, Wash, dry and shred handful of red cabbage Peel the carrot and shred as well. Mix the rice vinegar, sesame oil, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
In the meantime, peel and devein the shrimps, rinse under cold water and pat dry. Peel the garlic and cut into fine cubes. Heat the olive oil in a pan to medium high and fry the shrimps for about 5 minutes. Add paprika powder, Sriracha sauce, garlic and lemon juice. Mix till evenly coated. And season with salt and pepper.
For the sauce, peel the garlic. Wash the basil, shake dry and pluck the leaves from the stem. Place all the ingredients into food processor and blitz until smooth, if too thick add more lemon juice and olive oil. Season with salt and pepper.
Peel and slice the avocado in thin slices. Once all is ready, toast the hot dog buns and spread a tablespoon basil smash sauce on the bottom of the bun. Top each with avocado, pickled veggies and shrimps. Drizzle with more tasty basil sauce.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pinsa Chicken Pesto Sandwich

Rustic pinsa bread is slathered in homemade pesto sauce, then topped with juicy grilled chicken breast, onions, tomatoes and olives for lots of bright, bold flavor!

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Pinsa Dough	g
Olive Oil	tbsp
Boneless Chicken Breast	g
Vegetable Oil	tbsp
Tomato
Red Onion
Mixed Olives	g
Parmesan Cheese	g
Pesto
Fresh Parsley	g
Fresh Basil	g
Garlic Clove
Chili
Parmesan Cheese	g
Lime Juice	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Take the fresh pinsa dough out of the refrigerator 15 minutes before processing and preheat the oven to 200 ºC. Prepare a baking sheet with parchment paper.
For the pesto, wash the parsley and basil, shake dry, pluck the leaves, and roughly chop the leaves. Peel the garlic and dice. Wash the chili, halve lengthwise and remove the seeds. Cut the pulp in fine strings.
Blend the parsley, basil, garlic, chili and parmesan with lemon juice and olive oil. Season with salt and pepper.
Rinse the chicken breast with cold water, pat dry and season with salt and pepper. Heat a griddle pan over high heat with vegetable oil and brown the chicken breast on both sides until cooked through. Cover and set aside.
In the meantime, peel the onion and cut into rings. Wash the tomatoes, pat dry and cut into slices. Half the olives.
Dust the work surface with flour. Halve the dough with a knife, flatten both dough portions with floured hands and carefully pull apart at the edges to the desired size and thickness.
Place both dough pieces on the prepared baking sheet and prebake for about 7-8 minutes. Then brush both loaves of bread with olive oil and bake until golden brown. Remove from oven and allow to cool.
To assemble the sandwich, half the bread, spread a spoonful of the pesto, topped with chicken, onion, olives and parmesan cheese. Sandwich with another half of bread and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

North Sea Crab Curry Sandwich

Sweetest tiniest crabs swimming in curry sauce, all of that happening in the yummiest sandwich ever!

Prep Time:
15 min

Total Time:
15 min

Ingredients (Servings: pieces)

Egg Yolk
Dijon Mustard	tbsp
Sunflower Oil	ml
Lemon Juice	tbsp
Ground Turmeric	tsp
Curry Powder	tbsp
Caster Sugar	tsp
Salt & Pepper to taste
North Sea Crabs	g
Corn	g
Cucumber
Green Salad Leaves
Rye Rolls

Preparing In The Kitchen

In a medium bowl, whisk together the egg yolk and mustard. Stirring constantly, add the oil slowly until the sauce thickens. Add lemon juice, turmeric, curry powder and sugar and mix well. Season with salt and pepper.
Wash cucumber, pat dry, quarter lengthwise and remove the core. Cut cucumber into small cubes. Wash the dill, shake dry and pluck leaves from the stems. Drain corn and rinse with cold water. Wash the lettuce leaves and shake dry.
Add the North Sea crabs with the corn, cucumber, dill to the curry sauce and mix well, till evenly coated.
Toast the buns. On the bottom, spoon the crab mixture and top with salad leaves and the toasted bun.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pepper & Mango Avocado Relish Hotdogs

These hotdogs are the perfect weeknight dinner idea! And your whole family will love it! It's all about the relish toppings!

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Pepper Relish
Bell Pepper
Apple
Red Onion
Olive Oil	tbsp
Apple Cider Vinegar	ml
Whole Grain Dijon Mustard	tbsp
Brown Sugar	g
Pinch of Salt
Mango Avocado Relish
Avocado
Mango
Fresh Coriander	g
Lime Juice	tbsp
White Aceto Balsamico	tbsp
Salt & Pepper to taste
Hot Dogs
Sausages
Hot Dog Buns

Preparing In The Kitchen

For the relish, wash the bell pepper and apple, pat dry, remove the seeds and dice both in small cubes. Peel the red onion and cut into fine cubes.
Heat up a saucepan with a drizzle of olive oil over medium high heat and sauté the peppers and onion in it. Deglaze them with the apple cider vinegar. Add the mustard and brown sugar and let it simmer for about 10 minutes. Season with a pinch of salt, remove from heat and allow to cool down.
Peel the mango and avocado, remove the pit, and cut both into 1 cm cubes. Wash the coriander, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a medium bowl, mix with the rest of salsa ingredients and season with salt and pepper.
Preheat the oven to 180 ºC.
Place the grilling pan over medium high heat, drizzle with oil. Once hot, grill the sausages and turn them occasionally for about 6 minutes. Roast the hot dog rolls on a medium rail in the oven for about 3 minutes.
Cut the bread rolls lengthwise. Fill the rolls with a sausage and spoon with the relish or salsa.

More recipes on: www.beastfeast.eu

Servings:

pieces

Butterfly Tandoori Chicken

Tandoori chicken roast was never this yummy. Spiced well and marinated overnight, is the key for this feast!

Prep Time:
30 min

Cook Time:
60 min

Resting Time:
12 h

Total Time:
90 min

Ingredients (Servings: pieces)

Chicken
Whole Chicken
Greek Yoghurt	g
Garlic Clove
Ground Cinnamon	tsp
Ground Cumin	tsp
Ground Coriander	tsp
Sweet Paprika Powder	tsp
Garam Masala	tbsp
Chili Powder	tsp
Handful Fresh Coriander
Salt & Pepper to taste
Couscous Salad
Couscous	g
Cucumber
Fresh Coriander	g
Olive Oil	ml
Dijon Mustard	tsp
Honey	tsp
Lemon Juice	tbsp
Lemon Zest	tsp
Raita
Greek Yoghurt	g
Garlic Clove
Fresh Mint	g
Fresh Coriander	g
Cucumber
Garam Masala	tsp
Lemon Juice	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Butterfly The Chicken

Wash the chicken from the inside and out and pat dry.
Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears.
Set the backbone aside for now, then spread the chicken's legs apart and flip it over so it is skin side up.
Press down firmly on the chicken's breastbone until it cracks.

Chicken and Side

Prepare a small bowl. Peel the garlic and finely chop. Peel and finely grate the ginger. In a medium bowl, mix the yoghurt with the lemon juice, yoghurt and all the other spices. Mix well to combine and coat chicken entirely in yogurt mixture. Place the chicken in a big casserole dish, cover with the cling foil and refrigerate for at least 12 hours.
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper. Top it with a cooling rack.
Lay the whole chicken, with the meaty side up on the cooling rack, one that is lined with a cooling rack. Place the chicken on the cooling rack and roast it in the oven for ca. 60 minutes. Place the baking sheet directly below.
In the meantime, boil the couscous as per package instruction and let it cool down completely. Wash and chop the cherry tomatoes, peel and slice the cucumber. Wash the coriander, shake dry, pluck the leaves from the stems and finely chop.
For the dressing, in a small bowl, mix the olive oil, honey, mustard, lemon juice and lemon zest. Mix the veggies with couscous and pour over the dressing, mix it all together to combine.
For the Raita, wash the herbs, shake dry and roughly chop. Peel and mince the garlic clove. Wash the cucumber, pat dry and grate in a medium bowl. Add a little salt and let it sit for about 10 minutes. Then squeeze the water out of the cucumber by hand. Mix the cucumber with the Greek yogurt, garlic, herbs, garam masala and lemon juice. Season with salt and pepper.
Serve the Tandoori chicken with couscous salad and the dip.

More recipes on: www.beastfeast.eu

Servings:

pieces

Creamy Pesto Potato Salad

Yummy potato salad with a lemony basil pesto. Plenty of garden fresh basil, parmesan cheese, fresh lemon, a little garlic, and lots of flaky sea salt. Vibrant, fresh and all around so delicious!

Prep Time:
20 min

Cook Time:
30 min

Total Time:
50 min

Ingredients (Servings: pieces)

Yukon Gold Potatoes	kg
Garlic Clove
Sea Salt	tbsp
Fresh Basil	g
Pine Nuts	tbsp
Parmesan Cheese	g
Olive Oil	ml
Lemon Zest	tsp
Lemon Juice	tbsp
Red Pepper Flakes	tsp
Salted Butter	tbsp
Mixed Olives	g
Eggs
Salt & Pepper to taste

Preparing In The Kitchen

Peel the garlic cloves. Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the heat to medium, let it simmer for 10-15 minutes or until the potatoes are just fork tender. Drain them and place the potatoes back in the hot pot. Remove the garlic cloves and set aside for the pesto. Cover the pot and let the potatoes steam for another 20 minutes.
Meanwhile, boil the eggs hard for about 7-8 minutes in a pot with boiling water, quench cold, peel and halve them. In a small pan, toast the pine nuts without fat till they are slightly brown and golden. Wash the basil, shake dry and pluck the leaves from the stem.
In a food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes. Pulse until smooth and still chunky.
Cut the potatoes in half and add to a large serving bowl and toss them with the salted butter. Add the olives and pesto and toss well till evenly coated. Season with salt and pepper. Place the halved eggs on top and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Louisiana Crawfish Étouffée

Simplicity is the key to this recipe. This easy to make dish would make a delicious date night dinner or would turn any night into a special occasion. Serve it over rice for a true Cajun meal!

Prep Time:
10 min

Cook Time:
15 min

Total Time:
25 min

Ingredients (Servings: pieces)

Butter	g
Olive Oil	tbsp
Celery Stick
Yellow Onion
Sweet Smoked Paprika Powder	tsp
Cayenne Pepper	tsp
Kosher Salt	tsp
Vegetable Broth	ml
Fresh Parsley	g
Tomato Paste	tbsp
Bay Leaves
Crawfish	g
Rice	g
Salt & Pepper to taste

Preparing In The Kitchen

Wash the celery, dry and cut into fine pieces. Peel the onion and garlic and finely cut in small pieces. Wash the parsley, shake dry and roughly chop.
Melt the butter and olive oil in a pan over medium high heat. Add the onion and garlic and sauté for about 2 minutes. Add paprika powder, cayenne pepper, salt, tomato paste and mix well.
Add in the vegetable broth and add the bay leaves. Slightly reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
In the meantime, prepare the rice in boiling salted water according to package instructions. Rinse the crawfish under cold water and pat dry.
Discard the bay leaves and add the crawfish. Stir well and let it heat through. Season with salt and pepper.
Serve with steamed rice.

More recipes on: www.beastfeast.eu

Servings:

pieces

Harvest Grilled Steak Salad

Harvest salad pimped from another level with crispy sweet potato fries and juicy beef tenderloin slices. The perfect autumn salad.

Prep Time:
15 min

Cook Time:
40 min

Resting Time:
60 min

Total Time:
115 min

Ingredients (Servings: pieces)

Salad
Kale	g
Baby Leaf Salad	g
Lemon Juice	tbsp
Apple
Sweet Potatoes
Olive Oil	tbsp
Cherry Tomatoes	g
Beef Tenderloin	g
Olive Oil	ml
Pomegranate Seeds	tbsp
Fresh Sage
Fresh Thyme
Salt & Pepper to taste
Vinaigrette
Olive Oil	tbsp
Apple Cider Vinegar	tbsp
Honey	tbsp
Dried Thyme	tsp
Orange Zest	tsp
Orange Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Rinse the beef fillet under cold water, pat dry and marinate with olive oil, salt, and pepper. Cover with cling film and leave in the fridge for about 1 hour. Wash the thyme and sage, shake dry and pluck the leaves from the stem.
To make the sweet potato fries, wash, peel and cut the sweet potatoes into fries. Toss the potatoes, 5 tablespoons of olive oil, and a pinch of salt together on one baking sheet. Spread the fries in an even layer adding thyme and sage in between fries. Do not overcrowd the pan. Bake for 15-20 minutes, until golden brown.
In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Put kale in a bowl and massage the kale with 1 tablespoon of olive oil half and 2 tablespoons of lemon juice. Wash the mixed green salad and shake dry, wash and half cherry tomatoes. Peel and slice the avocado. Wash and slice the apple.
Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
To make the dressing mix all the ingredients together until well combined. Season with salt and pepper.
In a big salad bowl, mix the kale, green salad, tomatoes, avocado, apple splices with the dressing and toss to coat. Top with crispy sweet potato fries and beef slices. Garnish with pomegranate seeds and drizzle with more dressing.

More recipes on: www.beastfeast.eu

Servings:

pieces

Smoky Chicken Lentil Soup

A hearty and delicious soup loaded with lentils and chicken, spiced with cumin, and smoked paprika. This delicious smoky taste will warm you up.

Prep Time:
10 min

Cook Time:
45 min

Total Time:
55 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Boneless Chicken Breast	g
Yellow Onion
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Kosher Salt	tsp
Cayenne Pepper	tsp
Brown Lentils	g
Chickpeas	g
Chicken Broth	ml
Lemon Juice	tbsp
Kale	g
Coconut Milk	ml
Mushrooms	g
Sprigs of Fresh Thyme
Pomegranate Seeds	tbsp

Preparing In The Kitchen

Rinse the chicken breasts under cold water, pat dry and cut into 2×2 cm cubes and set aside. Peel and finely chop the onion and garlic cloves. Wash the mushrooms, pat dry and quarter them. Rinse the lentils and chickpeas under cold water and drain them on a sieve. Wash the thyme and shake dry.
Heat the olive oil in a large Dutch oven over medium high heat and cook the onion for about 5-8 minutes, until soft and translucent. Add the chicken, garlic, paprika, cumin, salt and pepper and cook another 2 minutes.
Stir in the lentils, mushrooms, and chickpeas, stir well and cook for additional 2-3 minutes.
Fill up with broth and lemon juice. Add the thyme and cover with a lid. Simmer over medium heat for about 20 minutes until the lentils are cooked through.
In the meantime, wash the kale, shake dry, tear the leaves from the stem into bite-sized pieces. Remove the pomegranate seeds out of the shell.
Remove about 2 tablespoons of chickpeas from the soup and puree it in a blender, then stir them back into the soup along with the kale and coconut milk. Cook until the kale is wilted, about 3-5 minutes. Season with salt and pepper.
Serve the soup with pomegranate seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Apple Pizza with Pumpkin Seed Pangrattato

The perfect autumn pizza for any night of the week. Fresh pizza dough topped with fresh apples, lots of cheese and topped with the most delicious pumpkin seed prosciutto pangrattato.

Prep Time:
10 min

Cook Time:
20 min

Resting Time:
120 min

Total Time:
150 min

Ingredients (Servings: pieces)

Pizza Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Topping
Apple Sauce	tbsp
Apple
Gruyère Cheese	g
Goat Cheese	g
Sprigs of Fresh Thyme
Salt & Pepper to taste
Olive Oil
Pangrattato
Prosciutto Ham	g
Pumpkin Seeds	g
Fresh Sage	g
Salt & Pepper to taste

Preparing In The Kitchen

For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Wash the apple and cut into fine slices. Wash thyme and sage, shake dry and pluck off the leaves.
For the pangrattato, line a baking sheet with baking paper. Spread the ham and pumpkin seeds on top and bake until crispy for about 10-12 minutes. Allow to cool and process into crumbs together with the sage leaves in a food processor. Season with salt and pepper and set aside.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and top with applesauce, goat cheese, Gruyere cheese, apple slices, and thyme leaves, drizzle with olive oil.
Place the dough in the oven and bake for about 15-18 minutes.
Serve the pizza with pangrattato on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

Beer Pretzel Bites

Soft beer pretzel bites are always a great idea! Serve them tasty ranch dip or any other dip you like!

Prep Time:
15 min

Cook Time:
20 min

Resting Time:
60 min

Total Time:
95 min

Ingredients (Servings: pieces)

Pretzel Bites
Tepid Water	ml
Brown Sugar	tbsp
Active Dry Yeast	g
Wheat Beer	ml
Salted Butter	g
Kosher Salt	tsp
All-Purpose Flour	g
Baking Soda	tbsp
Egg
Splash of Water
Coarse Salt
Yoghurt Ranch
Greek Yoghurt	tbsp
Buttermilk	tbsp
Fresh Chives	tbsp
Dried Parsley	tsp
Dried Dill	tsp
Garlic Powder	tsp
Onion Powder	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
For the dip, wash the chives, shake dry and chop finely. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
Divide the pretzel dough into 8 equal balls and roll each piece into a long rope ca. 50 cm. Cut the dough into 2 cm pieces to make the pretzel bites.
Slowly add the baking soda to the boiling water. Boil the pretzel bites in batches, 10-12 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on the baking sheets, make sure they are not touching. Mix the egg with a splash of water. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15-18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with ranch dip.

More recipes on: www.beastfeast.eu

Servings:

pieces

Chai Spiced Apple Ricotta Galette

Layers of fresh ricotta cheese, sweet apples, and chai spiced maple syrup, all atop a bed of flakey, buttery, puff pastry.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Maple Syrup	g
Salted Butter	tbsp
Ground Cinnamon	tsp
Ground Ginger	tsp
Ground Cardamom	tsp
All Spices	tsp
Ground Nutmeg	tsp
Black Pepper	tsp
Vanilla Bean Extract	tsp
Sea Salt	tsp
Puff Pastry
Ricotta Cheese	g
Apples
Brown Sugar	tbsp
Vanilla Ice Cream

Preparing In The Kitchen

Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper.
Bring the maple syrup, butter, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper to a boil in a small saucepan over high heat, simmer 2 minutes. Remove from the heat. Stir in the vanilla and a pinch of salt. Wash, quarter, remove the seeds and cut the apples into thin slices.
On a lightly floured surface, roll the puff pastry out into a rectangle about 0,5 cm thick. Place the pastry on the baking sheet and spread the ricotta in an even layer over the pastry, leaving a 3 cm border. Drizzle the ricotta with 2 tablespoons or so of the spiced maple. Arrange the apples, skin side facing up over the ricotta. Drizzle or brush the apples with 2-3 tablespoons of the spiced maple. Fold the edges of the pastry up and over the apples. Now brush the edges of the pastry with a little of the spiced maple and sprinkle with sugar
Transfer to the oven and bake for 25-35 minutes or until golden brown.
Let cool slightly and serve with additional chai spiced maple and ice cream.

More recipes on: www.beastfeast.eu

Servings:

pieces

Pretzel Rösti Burger

Sweet mustard and potato rösti are the main pillars of this celebratory burger.

Prep Time:
20 min

Cook Time:
10 min

Total Time:
30 min

Ingredients (Servings: pieces)

Rösti
Potatoes	g
Kosher Salt	tsp
Dijon Mustard	tbsp
All-Purpose Flour	tbsp
Eggs
Cayenne Pepper	tsp
Ground Nutmeg	tsp
Olive Oil	tbsp
Sauerkraut
Sauerkraut	g
Caster Sugar	tsp
Salt & Pepper to taste
Patties
Minced Beef	g
Worcestershire Sauce	tsp
Sweet Mustard	tbsp
Garlic Powder	tsp
Salt & Pepper to taste
Burger
Pretzel Buns
Sweet Mustard	tbsp

Preparing In The Kitchen

Drain the sauerkraut and season in a bowl with salt, pepper, and sugar. Cover and let it steep for about 20 minutes.
For the rösti, wash the potatoes, peel and coarsely grate them in a bowl. Add a pinch of salt and let it rest for about 10 minutes. Squeeze and drain the grated potatoes by hand. Add the mustard, flour and eggs and mix with a fork. Season with salt, pepper, and nutmeg.
Heat a pan with a drizzle of olive oil over medium heat and fry the rösti for about 6 minutes until golden brown. Drain on kitchen paper and set aside.
In the meantime, season the minced beef with Worcestershire sauce, sweet mustard, garlic, salt and pepper and shape into patties. Heat the oil in a pan and fry the patties on both sides for about 4 minutes.
In the same pan, roast the pretzel buns on the inside for about 2 minutes without additional oil.
Brush the pretzel buns with sweet mustard and then top each with the beef patty, rösti and sauerkraut. Season with pepper and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Filled Wiesn Pretzel

Homemade soft pretzel dough, stuffed with a cream cheese, bacon, and spring onion dip, and shaped into a pretzel. Baked until the pretzel is golden and dipped in creamy honey mustard! These pretzels are such a hit.

Prep Time:
10 min

Cook Time:
25 min

Resting Time:
60 min

Total Time:
95 min

Ingredients (Servings: pieces)

Pretzels
Tepid Water	ml
Brown Sugar	tbsp
Active Dry Yeast	g
Wheat Beer	ml
Salted Butter	g
Kosher Salt	tsp
All-Purpose Flour	g
Baking Soda	tbsp
Coarse Salt
Filling
Cream Cheese	g
Bacon	g
Spring Onion
Salt & Pepper to taste
Creamy Honey Mustard
Dijon Mustard	g
Honey	g
Skyr Yoghurt	g
Apple Cider Vinegar	tbsp
Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Cayenne Pepper	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
Meanwhile, make the filling. Wash the spring onions, pat dry, clean and cut into fine rings. In a medium bowl, combine the cream cheese, bacon pieces, spring onion. Stir to combine. Season with salt and pepper.
Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 30x8 cm). Spread about 1 ½ tablespoons bacon onion filling along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Sprinkle with salt and bake for 15-18 minutes or until pretzels are golden brown.
For the dipping sauce, combine all ingredients in a bowl and whisk until smooth and creamy.
Remove pretzels from oven and let cool 5 minutes. Serve with lots of honey mustard for dipping.

More recipes on: www.beastfeast.eu

Servings:

pieces

Bavarian Hot Dog

This is everything else than a standard hot dog. Pretzel sticks filled with tasty sauerkraut, tasty mustard and grilled sausages. And topped with fresh homemade crispy onions!

Prep Time:
20 min

Cook Time:
10 min

Total Time:
30 min

Ingredients (Servings: pieces)

Pretzel Sticks
Sauerkraut	g
Caster Sugar	tsp
Pickles
Salt & Pepper to taste
Yellow Onion
All-Purpose Flour	g
Sunflower Oil	ml
Mustard	tsp
Sausages
Fresh Dill

Preparing In The Kitchen

Drain the sauerkraut and season in a bowl with salt, pepper, and sugar. Drain the pickles, dice finely and mix with the sauerkraut. Cover and let it steep for about 20 minutes.
In the meantime, peel the onion, cut it in half and cut into thin strips. Heat the oil in a saucepan over high heat. Add the flour in a bowl and toss to coat the onion all around. Fry them in the hot oil for about 3 minutes until crispy and golden brown. Remove the fried onions with a ladling and spread them on a kitchen paper to drain.
Heat up a grilling pan over medium-high heat. Grill the sausages in it for about 4 minutes, constantly turning.
Wash dill, shake dry, pluck leaves from the stem and chop finely. Cut a pretzel stick lengthwise and add the with mustard on the bottom sides. Spread the sauerkraut, sausages, and roasted onions on the pretzel sticks. Garnish with dill.

More recipes on: www.beastfeast.eu

Servings:

pieces

Spätzle ‘n’ Cheese

Mac ‘n’ cheese was yesterday! We got some creamy hearty spätzle ‘n’ cheese. The secret to this simple, easy, and delicious cheesy lie in lots of cheese, and a touch of spice. And of course spätzle!

Prep Time:
15 min

Cook Time:
25 min

Total Time:
40 min

Ingredients (Servings: pieces)

Spätzle 'N' Cheese
Spätzle	g
Yellow Onion
All-Purpose Flour	g
Vegetable Broth	ml
Heavy Cream	g
Butter	g
Olive Oil	tbsp
Mozzarella Cheese	g
Fontina Cheese	g
Cheddar Cheese	g
Ground Nutmeg	tsp
Salt & Pepper to taste
Sprigs of Fresh Thyme
Pretzel Pieces
Pretzels
Honey Mustard	tbsp
Olive Oil	tbsp
Garlic Powder	tsp
Kosher Salt	tsp

Preparing In The Kitchen

Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
For the topping, mix the olive oil in a bowl with salt, garlic powder and honey mustard. Break the pretzels into ca. 2-3 cm sized pieces and mix with the olive oil-mustard mixture. Spread the pretzel pieces on the baking tray and bake in the oven for about 20 minutes until crispy and golden brown.
Peel and finely chop the onion. In the pan, melt the butter and olive oil. Once warm, add the chopped onion and cook for around 1-2 minutes, until soft and translucent.
Stir in the flour and add the vegetable broth. Pour in cream and bring everything to a boil. Season with salt, pepper and nutmeg. Remove the pot from the heat and stir in the grated mozzarella cheese and half of the cheddar cheese.
Mix the spätzle with the sauce, till evenly coated and pour into an oven-proof casserole dish. Sprinkle with the remaining cheese and spread the herbs over it. Bake for ca. 20 minutes in the oven, until golden brown.
Sprinkle Spätzle 'n' Cheese with Pretzel and serve.

More recipes on: www.beastfeast.eu

Servings:

pieces

Miso Mushroom Salmon Ramen

Keep this easy ramen noodle recipe up your sleeve for those busy weeknights. Salty, creamy, just a right food for your soul.

Prep Time:
20 min

Cook Time:
25 min

Total Time:
45 min

Ingredients (Servings: pieces)

RAMEN
Bacon	g
Garlic Clove
Shallots
Fresh Ginger	cm
Chicken Broth	ml
Coconut Milk	ml
Soy Sauce	ml
White Miso	g
Chili Paste	tbsp
Ramen Noodles	g
Baby Spinach	g
Sesame Oil	tbsp
Salmon & Mushrooms
Salmon	g
White Miso	tsp
Sesame Oil	tbsp
Honey	tsp
Mushrooms	g
Salt & Pepper to taste
To Serve
Egg
Spring Onion

Preparing In The Kitchen

Peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater.
Heat a large Dutch oven/pot with olive oil over medium heat.
Add the chopped bacon and cook about 5 minutes, until crispy. Then add the garlic, shallots, and ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
In the end in the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
In the meantime, preheat the oven to 200 ºC and prepare a baking sheet with parchment paper. Wash the salmon, pat dry and portion. Clean and quarter the mushrooms. In a bowl, mix the miso paste, sesame oil and honey. Season with salt and pepper.
Put the salmon fillets on the baking tray and brush with half of the miso marinade. In the bowl, toss the mushrooms with rest of the mixture, till evenly coated and spread the mushrooms next to the salmon.
Bake for ca. 15 minutes, until golden brown. Halfway through, toss the mushrooms.
Cook the eggs in boiling water for about 6 minutes until they are waxy. Quench in cold water, peel and cut in half.
To serve, divide the noodles between bowls and pour over the soup. Add the salmon and mushrooms. Top as desired with egg, green onions and sesame seeds.

More recipes on: www.beastfeast.eu

Servings:

pieces

Loaded Fries with Miso Kale Chips

Loaded sweet potato fries with miso crispy kale chips and the most tender beef fillet.

Prep Time:
15 min

Cook Time:
10 min

Resting Time:
60 min

Total Time:
85 min

Ingredients (Servings: pieces)

Miso Beef Fillet
Beef Tenderloin	g
Olive Oil	tbsp
Soy Sauce	tbsp
White Miso	tbsp
Honey	tbsp
Seasoned Fries
Sweet Potatoes	g
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Onion Powder	tsp
Cayenne Pepper	tsp
Sea Salt	tsp
Crispy Kale Chips
Kale	g
Sesame Oil	tbsp
Olive Oil	tbsp
White Miso	tsp
Salt & Pepper to taste
Guacamole
Avocado
Garlic Clove
Shallot
Lime Juice	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

For the marinade, mix the olive oil with soy sauce, miso, honey, salt and pepper in a bowl. Wash the beef fillet and pat dry. Mix with the marinade and refrigerate for at least an hour.
Meanwhile, preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
For the sweet potato fries, wash, peel and cut the sweet potatoes into fries. Toss the potatoes, olives oil, and a pinch of salt together on one baking sheet. Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
Wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Put kale in a bowl and mix well with sesame oil, olive oil and miso paste.
Spread the kale evenly on the second baking sheet in one layer. Bake for ca. 15 min. or until kale is crispy and slightly brown. Remove from oven and allow to cool completely.
Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes.
For the guacamole, halve the avocado and remove the core. Cut the pulp and release it from the peel into a bowl with a spoon. Peel the garlic and shallot and chop finely. Crush the avocado with a fork, add the lime juice, garlic and shallot and mix well. Season with salt and pepper.
Once the fries are crisp, combine the paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Remove the fries from the oven and immediately toss with the seasonings. Season to taste with salt.
Cut steak into slices and serve together with the sweet potato fries, kale chips and some fresh guacamole.

More recipes on: www.beastfeast.eu

Servings:

pieces

Garlic Coconut Noodles with Miso Eggplants

Silky coconut garlic noodles topped with spiced chicken meatballs and miso roasted eggplants. Every bite has hints of crispy, creamy, spicy-sweet flavor. Major bonus? This comes together in no time at all.

Prep Time:
15 min

Cook Time:
20 min

Total Time:
35 min

Ingredients (Servings: pieces)

Chicken Meatballs
Minced Chicken	g
Sesame Oil	tbsp
Ground Turmeric	tsp
Ground Ginger	tsp
Sweet Smoked Paprika Powder	tsp
Salt & Pepper to taste
Caramelized Eggplant
Eggplants
Soy Sauce	tbsp
Honey	tbsp
White Miso	tbsp
Sesame Oil	tbsp
Salt & Pepper to taste
Garlic Noodles
Rice Noodles	g
Garlic Clove
Coconut Milk	ml
Olive Oil	tbsp

Preparing In The Kitchen

Preheat oven to 180° C and prepare a baking sheet with parchment paper.
In a bowl, mix the chicken with 3 tablespoon sesame oil, turmeric, ginger powder, paprika, salt and pepper to taste. Mix all well to combine. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls placing them on one side of the prepared baking sheet.
Wash the eggplant, pat dry and cut in 5 cm pieces. In a medium bowl, mix the eggplant with 2 tablespoon sesame oil, soy sauce, honey and miso and toss to coat. Season with salt and pepper. Spread the eggplant pieces on the other side of the baking sheet and transfer to the oven to bake for 20 minutes, until the meatballs are crisp and cooked through and the eggplants are caramelized.
Meanwhile, prepare the rice noodles in boiling salted water according to package instructions. Peel the garlic cloves and cut into fine cubes.
Place a pan over medium heat with some olive oil, once warm add the crushed garlic and cook until the garlic begins to caramelize, 1-2 minutes. Stir in the coconut milk and cook for 3-5 minutes. Remove from the heat and toss in the noodles. Mix well till evenly coated.
Divide the noodles among bowls and top with chicken and roasted eggplant.

More recipes on: www.beastfeast.eu

Servings:

pieces

Miso Mushroom Risotto

Miso mushroom risotto topped with poached eggs creates a creamy bowl of bliss with a rich umami punch.

Prep Time:
10 min

Cook Time:
30 min

Total Time:
40 min

Ingredients (Servings: pieces)

Vegetable Broth	ml
Olive Oil	tbsp
Butter	tbsp
Mushrooms	g
Kosher Salt	tsp
Shallots
Garlic Clove
Risotto Rice	g
White Miso	tbsp
Soy Sauce	tbsp
Spring Onion
White Wine Vinegar	tbsp
Water	ml
Eggs
Salt & Pepper to taste

Preparing In The Kitchen

Peel shallots and garlic cloves and chop into fine cubes. Wash the mushrooms, pat dry, and cut them in thin slices.
Heat 1 tablespoon of oil and butter in a dutch oven over medium heat and add the mushrooms and 1 tablespoon of miso and fry for 5 minutes until golden brown. Season with salt. Then transfer to a bowl and set aside.
In the same dutch oven, sauté the garlic and onions. Deglaze with vegetable stock. Add rice and simmer over low heat for about 30 minutes. Stir frequently.
In the meantime, wash the spring onions and cut them into fine slices. Put water and vinegar in a saucepan and bring to a boil. Beat the egg in a soup ladle. Remove the saucepan from the stove, create a strudel with a wooden spoon and use the soup ladle to add the egg to the strudel and poach it. Then remove with the slotted trowel. Do the same with the remaining eggs.
Add the remaining miso and soy sauce to the risotto and stir well. Add the mushrooms back and toss to combine. Season with salt and pepper.
Serve the risotto with spring onions and poached egg.

More recipes on: www.beastfeast.eu

Servings:

pieces

Apple Banana Macadamia Streusel Bread

One bowl, pantry staple ingredients, super quick to mix up, kind of healthy, and oh so delicious! Great for breakfast, as an afternoon snack, or a late-night dessert.

Prep Time:
15 min

Cook Time:
50 min

Total Time:
65 min

Ingredients (Servings: pieces)

Banana
Apple
Coconut Oil	ml
Maple Syrup	ml
All-Purpose Flour	g
Egg
Baking Soda	tsp
Baking Powder	tsp
Ground Cinnamon	tsp
Ground Ginger	tsp
Kosher Salt	tsp
Macadamia Nuts	g
Pecan Nuts	g
Chocolate Chips	g
Streusel
Macadamia Nuts	g
Butter	g
Brown Sugar	g
All-Purpose Flour	g

Preparing In The Kitchen

Preheat the oven to 180 ºC. Grease the cake pan and lay out with baking paper or alternatively brush out with oil and dust with flour.
Coarsely chop the macadamia and pecan nuts. Crush bananas with a fork in a bowl and wash the apple, pat dry and grate it.
In a large mixing bowl, stir together the mashed bananas, grated apple, coconut oil, maple syrup, honey, egg, and vanilla until combined. Add the flour, baking soda, cinnamon, ground ginger and salt, mix until just combined. Fold in the chocolate chunks, the chopped macadamias und pecan nuts.
For the crumbles, put flour, sugar, and butter in pieces in a bowl and process with your hands into sprinkles. Knead the macadamia nuts briefly into the sprinkles.
Pour the batter into the prepared bread pan. Sprinkle the top with the streusel mixture and bake for ca. 50-55 minutes, or until center is just set.
Remove and let cool for at least 30 minutes before cutting.

More recipes on: www.beastfeast.eu

Servings:

pieces

Thai Basil Crayfish Rice Noodles

A flavourful rice noodle salad topped with delicious crayfish. Easy and delicious!

Prep Time:
15 min

Cook Time:
10 min

Total Time:
30 min

Ingredients (Servings: pieces)

Rice Noodles	g
Crayfish	g
Honey	tbsp
Salted Butter	tbsp
Chili Powder	tsp
Sweet Smoked Paprika Powder	tsp
Garlic Clove
Lime Juice	tbsp
Lime Zest	tsp
Salt & Pepper to taste
Olive Oil
Thai Basil Pesto
Fresh Thai Basil	g
Garlic Clove
Pistachios	g
Sesame Oil	tbsp
Rice Vinegar	tbsp
Parmesan Cheese	tbsp
Salt & Pepper to taste

Preparing In The Kitchen

Prepare rice noodles in boiling salted water as per package instructions. Drain and set aside to cool down.
Wash the Thai basil, shake dry and pluck the leaves from the stems. Peel the garlic cloves and grate the parmesan. Then place all the ingredients in a food processor and blitz until smooth, adding more oil for consistency if needed.
Rinse crayfish under cold water and pat dry. In a medium bowl, mix the crayfish with chili powder, smoked paprika, salt and pepper. Mix well till evenly coated and set aside.
Peel and mince the garlic clove. Wash the lime hot and rub the peel. Squeeze the juice.
Heat up a skillet with a drizzle of olive oil over medium high heat. When the oil shimmers, add the crayfish and cook until pink, about 2 minutes per side. Add the butter, crushed garlic, lime juice, lime zest and honey. Cook the shrimp in the butter until the garlic begins to caramelize and turns slightly golden brown.
In a big bowl, mix the rice noodles with the pesto till evenly coated. Serve with fresh crayfish on top.

More recipes on: www.beastfeast.eu

Servings:

pieces

California Bacon Chicken Salad

Loaded with fresh seasoned chicken, sweet summer tomatoes, berries, greens, and bacon bites, and tossed with a tangy extra virgin olive oil bacon vinaigrette. So yummy!⁠

Prep Time:
15 min

Cook Time:
15 min

Total Time:
30 min

Ingredients (Servings: pieces)

Salad
Boneless Chicken Breast	g
Olive Oil	tbsp
Garlic Clove
Fresh Parsley	g
Fresh Mint	g
Sweet Paprika Powder	tsp
Garlic Powder	tsp
Salt & Pepper to taste
Mixed Green Salad	g
Fresh Berries	g
Avocado
Cherry Tomatoes	g
Feta Cheese	g
Honey Lemon Vinaigrette
Lemon Juice	tbsp
Olive Oil	ml
Garlic Clove
Dijon Mustard	tsp
Honey	tsp
Salt & Pepper to taste

Preparing In The Kitchen

Rinse the chicken breast under cold water and pat dry. Peel the garlic cloves and cut into fine cubes. Wash parsley and mint, shake dry, pluck the leaves from the stems and chop finely.
In a bowl, combine the chicken, olive oil, garlic, parsley, mint, paprika, garlic powder, salt, and pepper. Mix till evenly coated and cover with cling film. Let the chicken sit for at least 1 hour or overnight in the fridge.
Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside. In the same pan, fry the bacon and drain on a kitchen paper. Then crumble into small pieces.
For the dressing, peel the garlic clove and chop finely. In a bowl, mix all the ingredients together and season with salt and pepper.
Wash the salad and pat dry. Wash berries. Halve the avocado, remove the kernel and peel. Cut the flesh of the avocado into cubes. Wash and halve the cherry tomatoes.
In a large salad bowl, toss together the salad, berries, and halved cherry tomatoes. Drizzle over vinaigrette and toss gently. Top with chicken slices, crumbled feta, bacon, and sliced avocado.

More recipes on: www.beastfeast.eu

Servings:

pieces

Onion Balsamic Tomato Tarts

The perfect summertime appetizer. Puff pastry dough topped with caramelized onions, cheese, fresh thyme, basil, and balsamic cherry tomatoes.

Prep Time:
15 min

Cook Time:
30 min

Total Time:
45 min

Ingredients (Servings: pieces)

Olive Oil	tbsp
Yellow Onion
Honey	tsp
Salt & Pepper to taste
Garlic Clove
Sprigs of Fresh Thyme	tbsp
Cheddar Cheese	g
Puff Pastry
Cherry Tomatoes	g
Aceto Balsamico	tbsp
Fresh Basil	g
Egg
Black Sesame	tsp

Preparing In The Kitchen

Preheat the oven to 220 ºC and prepare a baking sheet with parchment paper.
Peel the onion and garlic and cut into fine slices. Wash the thyme and basil, shake dry, pluck the leaves from the stems and chop finely.
In a skillet heat up olive oil. When the oil shimmers, add sliced onions, honey and cook for 5 minutes, until softened. Season well with salt and pepper and cook for another 5-10 minutes or until the onions are caramelized. Add the garlic and thyme and stir well.
Wash the cherry tomatoes and pat dry. In the bowl, mix the cherry tomatoes with olive oil, balsamic vinegar, basil and a pinch each of salt and pepper.
Spread the pastry sheet flat on a clean, floured surface. Gently roll the sheet out to stretch slightly. Cut the sheet into 4 squares and place onto the prepared baking sheet. Evenly top each square with onions, leaving a half border. Sprinkle with shredded cheese and then spread the tomatoes over the cheese.
Fold the edges of the pastry inward to enclose the tomatoes. Whisk the egg and brush the edges of the pastry with it. Sprinkle with sesame.
Transfer to the oven and bake for 20-25 minutes or until the pastry is golden and the tomatoes burst. Top with fresh thyme.

More recipes on: www.beastfeast.eu