3 tiktok recipes tested ft parmesan potatoes

by Barry Lewis


Ice cream cinnamon rolls

Tub of ready to bake cinnamon rolls

A tub of vanilla ice cream

Parmesan Crusted Roast Potatoes

400g baby potatoes, washed and halved

2tbsp butter

100g parmesan, grated

1tbsp garlic and herb seasoning

Pinch salt and pepper

Buffalo tuna melt stuffed peppers

2 peppers, top removed and de-seeded

Olive oil for brushing

250g tinned tuna

1 celery stalk, finely diced

1 carrot, grated

½ onion, diced

2tbsp greek yogurt

1tbsp buffalo sauce

1tsp dijon mustard

Salt and pepper, to taste

150g cheddar cheese, grated

Juice of ¼ lemon

To garnish:

Fresh coriander, chopped

Spring onions, sliced thin

Testing 3 more viral tiktok recipes that have been sent in this video – including ice cream cinnamon rolls, tuna melt stuffed peppers and parmesan crusted potatoes! These were all unique in their own way, but very tasty too! I think my favourite was the potatoes – potentially because the smell alone when you make them is incredible!

Ice cream cinnamon rolls

Slice the cinnamon rolls into 1 inch segments from the log they come in. Dollop a scoop of ice cream on top of each cinnamon roll piece. Bake as per package instructions but add a few more minutes on the baking time.

Meanwhile make up the icing with the icing sugar that comes with the package, once baked allow to cool for a few minutes and then pour over the icing, eat just slightly warmed.

Parmesan Crusted Roast Potatoes

Pre-heat the oven to 200fan/220c or equivalent. Place the butter onto a baking tray and let it melt in the oven for 1-2 minutes, then remove. On the baking tray mix together into the butter, the cheese, salt, pepper and seasoning until well combined then sit the potatoes into this mix cut side down. Bake for pprox.. 25 minutes, in which time they will have formed a deep golden brown crust on them!

Buffalo tuna melt stuffed peppers

This is optional but I decided to add cheese throughout the base mixture of the pepper for extra gooeiness and added a little lemon juice kick, but tweak to your liking including adding more or less buffalo sauce to taste if you like.

Put the peppers in an oven proof dish, brush with oil all over and bake in an oven pre-heated to 180fan/200c or equivalent for 15 minutes. This will help to soften them up, but if you can bake them just until they look like they may be about to blister, for more flavour!

Meanwhile, in a large bowl combine together the tuna, celery, carrot, onion, yoghurt, buffalo sauce, lemon juice, mustard, salt and pepper plus two thirds of the cheese. Once combined and the peppers have cooled add this to the peppers to fill them up, topping with extra cheese. Bake in the same oven for a further 5 minutes, to melt the cheese. Serve topped with coriander, spring onions and extra buffalo sauce / lemon juice if you wish.