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Main dish

Yakisoba

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Yakisoba
A dish so good all your friends will be asking you to send noods.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound chicken thighs, cubed
  • 1 piece of ginger, minced
  • Salt
  • ½ cup soy sauce
  • Sesame oil, for sauteeing
  • 1 onion, quartered
  • 1 carrot, cut into rounds
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • ½ head of broccoli, chopped
  • ¼ head of red cabbage, cut into strips
  • ¼ cup oil
  • 1 tablespoon cornstarch, dissolved in one tablespoon water
  • ½ pound yakisoba noodles, cooked
  • Bean sprouts
  • 1 bunch scallions, chopped
  • 1 cup shelled, roasted peanuts
Instructions
  1. Season the chicken with ginger and salt, then marinate in the soy sauce. Set aside.
  2. In a saute pan over high heat, add the sesame oil, onion, carrot, bell peppers, broccoli and red cabbage. Cook until slightly softened, then set aside.
  3. In the same pan, add the oil and chicken pieces, reserving the marinade. Return vegetables to pan, pour in marinade, and cook for 5 minutes. Stir in the cornstarch mixture, then cook for another 2 minutes.
  4. Stir in the noodles, bean sprouts and scallions. Garnish with peanuts before serving.

Watch the recipe video here:

Yakisoba

A dish so good all your friends will be asking you for noods.Taste for Yourself: taste.md/2zqVWUo?: Tastemade Brasil

Posted by Tastemade on Tuesday, July 10, 2018

Breakfast

Creamy Parmesan Mushroom Chicken

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Creamy Parmesan Mushroom Chicken
Chicken covered in a cream mushroom and spinach sauce it perfect for dinner any night of the week. Serve it with sliced garlic bread and a salad for a compete meal!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tsp oil
  • 4 chicken breasts
  • salt to taste
  • pepper to taste
  • 2 tbsp butter
  • 2 cups chopped mushrooms
  • 2 cloves garlic minced
  • ½ cup white wine
  • 2 cups heavy cream
  • ½ tsp oregano
  • 1 cup grated parmesan
  • 2 cups chopped spinach
  • Sliced fresh mozzarella
Instructions
  1. Add oil to a non-stick pan over medium-high heat. Sear chicken breasts on both sides until golden. Remove and set aside.
  2. Add butter and mushrooms to the same pan and cook until golden and softened. Add garlic and white wine. Let reduce slightly. Pour in cream, oregano, parmesan, salt and pepper to taste and spinach. Bring to a simmer and cook for 10 minutes to thicken and cook spinach though.
  3. Add chicken back in, top with sliced mozzarella and grill for 5-8 minutes.
  4. Serve with garlic bread and salad.
  5. Enjoy!

Watch the recipe video here:

Creamy Parmesan Mushroom Chicken

Creamy Parmesan Mushroom Chicken

Posted by Twisted on Tuesday, July 10, 2018

Dessert

No Bake Galaxy Marshmallow Cheesecake

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No Bake Galaxy Marshmallow Cheesecake
Ever looked up at the night sky and thought "I could eat that"?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust
  • 400g graham crackers
  • 150g unsalted butters, melted
Cheesecake
  • 300g marshmallows
  • 175g unsalted butter, melted
  • 500g Philadelphia cream cheese, softened
  • 250ml thickened/whipping cream, warm
  • 3 tbsp powdered gelatin + 3 tbsp water
  • 5 drops purple food gel
  • 3 drops pink food gel
  • 3 drops blue food gel
Decorations
  • Silver star sprinkles
Instructions
Crust
  1. To prepare crust add graham crackers to a food processor and process until you reach fine crumbs. Add melted butter and pulse 3-4 times to coat crumbs with butter.
  2. Pour mixture into a 20cm (8”) tart tin. Use the back of a spoon to firmly press the mixture out across the bottom and sides of the tart tin. Chill for 30 min.
Cheesecake mixture
  1. Begin by adding the marshmallows and melted butter into a microwave safe bowl. Microwave for 30 seconds and mix to combine. Set aside.
  2. Next, add the gelatine and water to a small mixing bowl and mix to combine. Microwave for 30 seconds.
  3. Add the cream cheese to the marshmallow mixture and use a hand mixer or stand mixer fitted with a paddle attachment to mix until smooth.
  4. Add the warm cream and melted gelatin mixture and mix until well combined.
  5. Add ⅓ of the mixture to a mixing bowl, add purple food gel and mix until well combined. Colour ⅓ of the mixture blue. Split the remaining mixture into two mixing bowls, colour one pink and leave the other white.
  6. Pour half the purple cheesecake mixture into the chill tart crust. Add half the blue and then add the remaining purple and blue in the tart tin. Use a spoon to drizzle some pink cheesecake on top. Use a skewer or the end of a spoon to swirl the pink. Add some small dots of the plain cheesecake mixture to create stars and then sprinkle some more starts on top before chilling for 2 hours.
  7. Slice with a knife to serve.

Watch the recipe video here:

No Bake Galaxy Marshmallow Cheesecake

Ever looked up at the night sky and thought "I could eat that"?Taste for Yourself: taste.md/2uizTtd

Posted by Tastemade on Tuesday, July 10, 2018

Breakfast

Clementine Cream Puffs

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Clementine Cream Puffs
Though they may be small, these clementine cream puffs pack a big taste!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Choux dough:
  • ½ cup unsalted butter
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 cup water
  • 1½ cups flour
  • 4 eggs
Craquelin:
  • ¼ cup unsalted butter, softened
  • ⅓ cup light brown sugar
  • ½ cup all-purpose flour
  • 5 drops yellow food coloring
  • 1 drop orange food coloring
Marmalade:
  • 10 clementines, chopped
  • 1½ cups sugar
  • 2 tablespoons lemon juice
Cream filling:
  • 1½ cups heavy cream
  • 1 tablespoon clementine juice
  • Zest of 1 clementine
  • Mint, to garnish
Instructions
  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
For the choux dough:
  1. In a medium saucepan, bring butter, sugar, salt and water to a boil. Add the flour all at once and mix until it starts to pull away from the sides of the pan. Remove from the heat and beat in eggs one at a time.
For the craquelin:
  1. In a medium bowl, mix softened butter with brown sugar until blended; add flour and lightly mix. Add food coloring and knead until combined and smooth. Roll out into a ¼-inch layer, and use a 1-inch round cookie cutter to cut into discs.
  2. Using a piping bag with a ½-inch round tip, pipe 1 inch by 1 inch portions of the choux dough onto prepared baking sheet about 2 inches apart. Top with a disc of the craquelin. Bake for 25 minutes or until puffed and golden, rotating the pan halfway through the cooking process. Remove from the oven and let cool on a rack.
For the clementine marmalade:
  1. In a medium saucepan, combine chopped clementines, sugar and lemon juice. Bring to a simmer and cook until thickened. Allow to cool.
For the cream filling:
  1. In a large mixing bowl, whip cream, clementine juice and zest until stiff peaks form.
To assemble:
  1. Slice a cream puff in half. Pipe ¼ cup of the whipped cream mixture on the bottom. Pipe a teaspoon of the marmalade in the middle of the cream and top with the other half. Garnish with mint.

Watch the recipe video here:

Clementine Cream Puffs

Simply put – these cream puffs are the zest.Taste for Yourself: taste.md/2tDalrgTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018

Breakfast

Laminated Potato Chips

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Laminated Potato Chips
Why not have your potato chips make a statement?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 medium yellow potatoes, peeled
  • 4 tablespoons kosher salt
  • 3 cups water
  • 1 bunch Italian flat leaf parsley
  • 1 box edible flowers
  • 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 300 degrees with two matching baking sheets inside.
  2. In a medium bowl, mix the water and salt. Using a mandolin on the thinnest setting, slice the potatoes, making sure to keep the slices in order. Place them in the water and salt mixture.
  3. Butter a sheet of parchment paper the same size as the baking sheets. Pat the potato slices dry and lay out on the baking sheet. Butter potatoes and place a single leaf of parsley and two flower petals on each potato. Seal with another slice of potato, and butter again. Cover with another sheet of parchment.
  4. Remove the pans from the oven and sandwich the parchment with your chips between them. Return to the oven. Bake for 25 minutes, rotating the pan halfway through. The chips should be brown, bubbly and crisp.

Watch the recipe video here:

Laminated Potato Chips

Are these not the fanciest chips you've ever seen?Taste for Yourself: taste.md/2z2BkltTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018

Breakfast

Monster Chilli Dog Crunchwrap

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Monster Chilli Dog Crunchwrap
Chilli dogs - for all you American food aficionados out there, this doesn't mean a capsicum covered canine. It's a chilli con carne with hot dogs. We've taken this blasphemy even further by sticking it in a crunchwrap. Sorry about it!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 1 onion, finely diced
  • 3 cloves garlic
  • 600g beef mince
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp cumin
  • 1 tbsp salt
  • 400g passata
  • 2 tbsp tomato paste
  • 200ml beef stock
  • Hot dogs
  • Grated mozzarella/cheddar
  • 16 tortilla wraps
  • 1 tin kidney beans
Instructions
  1. Fry the onion until soft and translucent, then add the garlic and fry until fragrant.
  2. Add the beef mince and stir fry until brown all over, then add the spices and salt. Stir everything together.
  3. Add the passata, tomato paste and stock and bring to a simmer. Cook gently for around 40 minutes, or until the beef is soft, then take off the heat and cool.
  4. Lay tortillas in a sheet over a baking tray. Top with cheese and spread over the beef mixture, then arrange the hot dogs on top. Cover with cheese and fold the sides over then top with two more tortillas. Add a sheet of baking paper and flatten with a baking tray.
  5. Bake for 20 minutes at 180 degrees until crispy and cooked through.

Watch the recipe video here:

Chilli Dog Crunchwrap

Monster Chilli Dog Crunchwrap

Posted by Twisted on Monday, July 9, 2018

Dessert

Devil’s Food Cheesecake

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Devil's Food Cheesecake
Devil's Food is one of our favourite desserts so we did what all normal people do and turned it into a cheesecake! These thick chocolate layers and smooth ganache top make this the ultimate dish!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g digestive biscuits
  • 35g cocoa powder
  • 125g butter, melted
  • 300g milk chocolate, coarsely chopped
  • 300g dark chocolate, coarsely chopped
  • 60ml boiling water
  • 3 tsp gelatine powder
  • 750g cream cheese, softened
  • 100g caster sugar
  • 300ml whipping cream
  • 115g dark chocolate, chopped
  • 125ml whole milk
  • 2 tbsp cane sugar
Instructions
  1. Grease and line the base and side of a 23cm springform pan.
  2. Place the biscuits and cocoa powder in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
  3. Place the milk chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
  5. Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined.
  6. Add half of the cream cheese mixture to the milk chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
  7. Meanwhile, place the dark chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add the other half of the cream cheese mixture to the chocolate and stir to combine. Pour over the milk chocolate mixture and smooth the surface. Place in the fridge for 3 hours, or until completely set.
  8. To make the glaze, warm the milk and sugar in a small saucepan till they’re hot but not yet simmering. Pour the hot milk over the chocolate and stir until the chocolate is melted and the mixture is glossy. Pour the glaze over the top of the cheesecake, making sure it reaches the sides. Transfer the cheesecake back to the fridge and chill for at least 1 hour, or until the top is set. Slice and serve.

Watch the recipe video here:

Devil's Cheesecake

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Posted by Tastemade on Monday, July 9, 2018

Breakfast

Butter Chicken Slab Pie

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Butter Chicken Slab Pie
You may know it as chicken tikka masala, murgh makhani or butter chicken. Vaguely related to a dairy heavy Punjabi dish, these incarnations have morphed into the bizarre Anglo-Indian darling of your local Indian restaurant, the undisputed queen of British colonial mash ups. It's always creamy, containing luminous chunks of charred chicken, as ubiquitous in curry houses now as bizarre mood lighting and dodgy fish tanks. Allegedly the 'original' version, born in 1950s Glasgow, contained tinned tomato soup. Whatever its murky yet spicy origins it's an undisputed classic, and works extremely nicely in a slab pie, scattered with nigella seeds for a bit of naan nostalgia.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Chicken marinade:
  • 3 large chicken breasts, diced into 2cm chunks
  • 1 tbsp maldon salt
  • 300g yoghurt
  • 1 tbsp vegetable/groundnut oil
  • 2 tbsp tikka spice
  • The curry:
  • 3 tbsp vegetable/groundnut oil
  • 2 tbsp salted butter
  • 1 onion, finely chopped
  • 4 tbsp garlic ginger paste
  • 300ml tomato passata
  • 3 tbsp tomato puree
  • 300ml double cream
  • 1 tbsp sugar
  • juice ½ lemon
  • 3 tbsp tikka spice
  • 50g salted butter
  • 1 tsp maldon salt
  • The pie
  • 2 large sheets puff pastry
  • 1 egg, beaten
  • Handful nigella seeds
Instructions
  1. Mix the chopped chicken, yoghurt, salt, oil and the tikka spice. Cover and leave to marinate for at least 3 hours, preferably overnight.
  2. Place on a grill tray over a baking tray and grill on the highest possible heat for around 10 minutes, turning halfway through, until cooked through and nicely charred. If you have one and you're in the mood then grill over direct heat on a charcoal grill - the results will be infinitely more delicious.
  3. Preheat the oven to 200°C/400°F.
  4. Heat the oil and butter and gently fry the onion until soft, then fry the garlic and chilli paste for a further minute. Pour in the passata and double cream and stir everything together. Add the tikka spices, sugar, butter and lemon and stir again, then add the chicken chunks and turn off the heat.
  5. Spoon the curry over one of the sheets of puff pastry (do it in a large baking tray to make your life easier), making sure the chicken is evenly distributed. Brush around the edge with egg wash and lay the other sheet of pastry on top. Brush with egg wash and sprinkle with nigella seeds and bake for around half an hour until the pastry has puffed up nicely.

Watch the recipe video here:

Butter Chicken Slab Pie

Butter Chicken Slab Pie

Posted by Twisted on Monday, June 4, 2018

Dessert

Banana Split Surprise Cake

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Banana Split Surprise Cake
A classic diner treat, Banana Split is always a treat. We've filled a banana cake with no churn ice cream and topped it with traditional banana split toppings. Go wild with this one. Would be delicious filled with a chocolate or strawberry flavoured ice ream too 😉
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 ripe bananas, mashed
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 2 cups heavy cream
  • 1 can condensed mlk
  • 2 tsp vanilla
  • Pinch of salt
  • Whipped Cream
  • Cherries
  • Sliced bananas
  • Sprinkles
  • Chocolate sauce
Instructions
  1. Make banana bundt: Grease and flour a bundt tin, set aside. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl, using a hand mixer mix butter until smooth. Add sugar and whip together until just pale in flour. Add eggs, vanilla and bananas. Whisk together to combine.
  3. In a separate bowl, whisk together flour, baking soda and salt. Fold in ½ of the flour mix to the wet mix. Then add all of the sour cream. Finish with folding in the remaining flour until combined.
  4. Pour into tin, rap tin on the table. Bake for about 1hour until a toothpick comes out clean.
  5. Remove and cool completely.
  6. Meanwhile whisk heavy cream to stiff peaks. Fold in condensed milk, vanilla and salt.
  7. While the cake is in the bundt tin, cut out the centre of the cake but keep the bottom. Scoop out about 2 inches deep to create a well.
  8. Scoop no churn ice cream into the centre and smooth. Top with the cake that was taken out. As shown in the video. Cover with cling film and freeze for 3-4 hours.
  9. Pipe rosette of whipped cream over the cake, top each with a cherry, a slice of banana, chocolate sauce and sprinkles.

Banana Split Surprise Cake

Banana Split Surprise Cake

Posted by Twisted on Friday, June 8, 2018

Breakfast

Ham And Cheese Mash Squares

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Ham And Cheese Mash Squares
A perfect treat for lunch or dinner served with bechamel for that croque monsieur touch!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices cheddar cheese
  • Sliced ham
  • 3 cups mashed potato
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg, whisked
  • 1 cup seasoned flour
  • 2 cups seasoned breadcrumbs
  • 4 eggs, whisked
  • Oil for frying
  • Bechamel Sauce
Instructions
  1. Cut 2x2 squares of cheese and ham the same size. Layer 8 pieces of cheese and 7 pieces of ham.
  2. Mix together mashed potato, salt, pepper and 1 egg until combined.
  3. Wrap mash around each tower of ham and cheese and form a square. Freeze for 2 hours to set.
  4. Coat in flour, then egg then into breadcrumbs.
  5. Heat about ½-inch of oil on medium-high heat.
  6. Fry each side of the mashed ball until golden brown on each side. Bake for 10 minutes at 160ºC (325ºF) to heat through
  7. Serve with béchamel sauce, enjoy!

Watch the recipe video here:

Ham And Cheese Mash Squares

Ham And Cheese Mash Squares

Posted by Twisted on Friday, June 15, 2018