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Main dish

Gravy-stuffed Duchesse Potatoes

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Gravy-stuffed Duchesse Potatoes
Gravy-stuffed Duchesse Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups gravy
  • 3 lb russet potatoes, cubed
  • ½ cup butter, soft
  • ½ cup sour cream
  • 4 egg yolks, beaten
  • salt, to taste
  • pepper, to taste
  • ½ teaspoon nutmeg
  • egg wash
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
  3. Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
  4. Drain the potatoes until completely dry.
  5. While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
  6. To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
  7. Transfer the mixture to a piping bag or a zip-top bag with a star tip.
  8. Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
  9. Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
  10. Freeze until the potatoes are firm.
  11. Brush with egg wash until completely coated.
  12. Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
  13. Serve while still hot.
  14. Enjoy!

Watch the recipe video here:

Gravy-Stuffed Mashed Potatoes (Duchesse)

We bet you've never had mashed potatoes like this ?FULL RECIPE: https://tasty.co/recipe/gravy-stuffed-duchesse-potatoes

Posted by Proper Tasty on Tuesday, January 2, 2018

Breakfast

Croque Monsieur

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Croque Monsieur
Croque Monsieur
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
BÉCHAMEL SAUCE
  • 250 mL (1 cup) milk
  • 150 mL (⅔ cup) double cream
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2 tablespoons butter
  • 25 g (¼ cup) flour
  • 1 teaspoon dijon mustard
  • 1 pinch ground nutmeg
  • 4 slices white bread
  • 2 tablespoons butter, melted
  • dijon mustard, to spread
  • 100 g (1 cup) grated gruyere cheese
  • 6 slices ham
Instructions
  1. In a saucepan, combine the milk, double cream, onion, garlic and bay leaves and heat over a medium heat until it just starts to boil.
  2. Take off the heat and leave to infuse for 10 minutes.
  3. Pour the milk mixture through a sieve into a jug.
  4. Then, in a saucepan, gently melt the butter and add the flour. Stir together over a low-medium heat for 1 -2 minutes.
  5. Gradually add the milk in three parts whilst continually stirring.
  6. Continue to stir and bring the sauce to a gentle boil.
  7. Take off the heat and stir in the dijon mustard and ground nutmeg.
  8. Next, brush the two slices of bread with the melted butter and grill for about 5 minutes until golden brown.
  9. Take out of the grill and preheat the heat the oven to 180°C (350°F).
  10. Flip the slices of bread over and spread one slice with a thin layer of dijon mustard, followed by another layer of the béchamel sauce, followed by the cheese and then the ham.
  11. Place the other slice of bread on top and coat with more béchamel sauce and cheese.
  12. Bake for about 15 minutes, until the cheese is bubbling.
  13. Serve with fresh salad!
  14. Enjoy!

Watch the recipe video here:

Croque Monsieur

How to make the perfect Croque Monsieur ?FULL RECIPE: https://tasty.co/recipe/croque-monsieur

Posted by Proper Tasty on Thursday, December 21, 2017

Dessert

Banoffee Cookies

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Banoffee Cookies
Banoffee Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 banana
  • 3 tablespoons toffee sauce
  • 150 g (¾ cup) brown sugar
  • 100 g (½ cup) butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 125 g (1 cup) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 100 g (⅔ cup) chocolate chip
Instructions
  1. Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.
  2. Mash the banana and mix in the toffee sauce.
  3. Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.
  4. Fold in the flour, baking powder, salt, and chocolate chips.
  5. Chill the cookie dough in the fridge for about an hour.
  6. Spoon onto the tray and bake for about 12 minutes, or until golden brown.
  7. Enjoy!

Watch the recipe video here:

Banoffee Cookies

'Tis the season to be baking. Banoffee cookies, anyone? ?FULL RECIPE: https://tasty.co/recipe/banoffee-cookies

Posted by Proper Tasty on Wednesday, December 20, 2017

Main dish

Gaviscon wishes you a heartburn-free Christmas!

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Gaviscon wishes you a heartburn-free Christmas!
Gaviscon wishes you a heartburn-free Christmas!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce
  • 25 grams butter
  • 20 grams flour
  • 400 millilitres skimmed milk
  • 100 grams light cream cheese
  • ½ lemon juice + zest
  • 25 grams chives, chopped
  • Sea salt and black pepper
Salmon
  • 4 salmon fillets
  • 20 kings prawns
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • Half a lemon, sliced
  • 50 grams coriander
  • May contain allergens
Instructions
  1. Preheat the oven to 200°C.
  2. Take the salmon fillets and make five incisions into the fillet making sure you only cut three-quarters of the way into the fillet.
  3. Place a prawn into each cut, making sure the the back of the prawn is facing upwards.
  4. Take a large piece of tin foil and place one salmon fillet in the center. Season with sea salt and black pepper.
  5. Drizzle with olive oil and place three slices of lemon and a large sprig of coriander on the salmon fillet.
  6. Using the excess tin foil wrap the salmon up into a parcel, so it is completely encased.
  7. Bake for 12 minutes.
  8. Meanwhile prepare the sauce. In a large saucepan over a medium heat, add the butter. Once the butter is melted, add the flour.
  9. Stir to make a roux and cook for 1–2 minutes, stirring continually.
  10. Add the milk and cream cheese. Continually stir until the sauce is bubbling and starts to thicken.
  11. Add the lemon juice and zest and chives and season to taste with salt and pepper.
  12. Once the salmon is cooked, remove from the oven and serve with the sauce.
  13. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedpropertasty/videos/10159895907325422/

Main dish

Bacon and cheese pinwheel

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Bacon and cheese pinwheel
This cheese and bacon pinwheel is perfect for sharing this Christmas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Waitrose pre-rolled puff pastry
  • 100 grams Waitrose caramelised red onion chutney
  • 150 grams smoked streaky bacon, chopped and cooked
  • 450 grams pack Waitrose baking Reblochon de savoie AOP
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 190°C (375°F.)
  2. Unroll both packets of puff pastry, leaving them on the baking paper they come on. Roll out the width of the pastry to fit the length of the baking paper.
  3. Evenly spread over the Waitrose onion chutney onto one of the pastry sheets.
  4. Next sprinkle over the bacon.
  5. Place over the second puff pastry sheet and press down the edges.
  6. Using the cheese pot as a stencil carefully cut one inch strips all around the cheese pot.
  7. Remove the cheese pot and make 4 slices in the center to create a star. This will create 8 triangles.
  8. Twist each strip two to three times to create spirals, then pull out each triangle and twist each one twice to create more spirals.
  9. Place the cheese pot back into the center and score the top of the cheese.
  10. Brush the spirals with the beaten egg and bake for 20-25 minutes or until the pastry is golden brown and the cheese is gooey and melting.
  11. Serve & Enjoy!

Watch the recipe video here:

This cheese and bacon pinwheel is perfect for sharing this Christmas

Posted by Proper Tasty on Monday, December 18, 2017

Main dish

Honey Mustard Glazed Ham

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Honey Mustard Glazed Ham
Honey Mustard Glazed Ham
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • onion, chopped
  • 10 cloves garlic, peeled
  • ¼ cup apple cider vinegar
  • ¼ cup stone ground mustard
  • 1 cup orange juice
  • 10 whole cloves
  • 10 lb picnic ham, cured
  • ½ cup honey
  • ½ cup dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup brown sugar
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
  3. Place the ham on the roasting rack over the liquid.
  4. Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
  5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
  6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
  7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
  8. Brush the glaze on to the ham then transfer back to the roasting rack.
  9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
  10. Slice the ham, and serve.
  11. Enjoy!

Watch the recipe video here:

Honey Mustard-Glazed Ham

This honey mustard-glazed ham will be a holiday show-stopper! ? ?FULL RECIPE: https://tasty.co/recipe/honey-mustard-glazed-ham

Posted by Proper Tasty on Friday, December 15, 2017

Main dish

Homemade Big Massive Burger

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Homemade Big Massive Burger
Homemade Big Massive Burger
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 200 g (½ lb) ground beef
  • salt, to taste
  • pepper, to taste
  • 1 ½ burger buns
BURGER SAUCE
  • 120 g (½ cup) mayonnaise
  • 1 gherkin, diced
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon white pepper
SALADS
  • onion, finely diced
  • lettuce, finely shredded
  • gherkin, thinly sliced
Instructions
  1. Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
  2. Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
  3. Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
  4. Mix all the sauce ingredients and set aside.
  5. Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
  6. Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
  7. Dig in and get lovin’ it!
  8. Enjoy!

Watch the recipe video here:

Homemade Big Massive Burger

Homemade Big MASSIVE Burger ?FULL RECIPE: http://bit.ly/2AdNyH8

Posted by Proper Tasty on Wednesday, November 29, 2017

Main dish

Chinese Chicken Fried Rice

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Chinese Chicken Fried Rice
Chinese Chicken Fried Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100 mL (½ cup) oil
  • 4 eggs
  • 1 pinch salt
  • 200 g (7 oz) chicken breast, sliced
  • 400 g (1 ¾ cups) rice, cooked
  • 150 g (5 oz) mixed vegetable
  • 50 mL (¼ cup) light soy sauce
  • 30 g (1 oz) spring onion
Instructions
  1. Beat the eggs and fry them in a hot wok with a pinch of salt. Once cooked, remove eggs from the wok and set aside.
  2. Heat up the wok until smoking hot and pour in the oil.
  3. Add the chicken breast and fry until they are just cooked.
  4. Add the rice and keep frying until they turn slightly brown.
  5. Add the vegetables and fry everything together until they are thoroughly cooked.
  6. Pour in the soy sauce and stir.
  7. Add the cooked eggs back in and toss them around until they break into pieces.
  8. Add in the spring onions and serve.
  9. Enjoy!

Watch the recipe video here:

Chinese Chicken Fried RiceSAVE RECIPE: http://bit.ly/2hQk9vx

Posted by Proper Tasty on Sunday, November 26, 2017

Main dish

Korean-style BBQ Beef

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Korean-style BBQ Beef
Korean-style BBQ Beef
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 700 g (1 ½ lb) rib eye steak, or any other well-marbled, tender cut
  • ½ onion, cut into chunks
  • 3 cloves garlic clove
  • ½ pear, peeled and cut into chunks
  • 1 spring onion, cut into chunks
  • 3 tablespoons brown sugar
  • 1 teaspoon black pepper
  • 85 g (⅓ cup) soy sauce
  • 3 tablespoons sesame oil
  • ½ onion, cut into thin slices
  • 1 tablespoon canola oil
  • 2 spring onions, sliced into ½ centimeter rounds, to garnish
  • 1 teaspoon sesame seed, to garnish
  • rice, to serve
  • korean side dish, banchan, to serve, optional
Instructions
  1. Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
  2. In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
  3. Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
  4. Heat canola oil in a skillet over high heat.
  5. Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
  6. Serve with the rice and side dishes!
  7. Enjoy!

Watch the recipe video here:

Korean BBQ-Style Beef (Bulgogi)FULL RECIPE: http://bit.ly/2hPqB61

Posted by Proper Tasty on Friday, November 24, 2017

Main dish

Show-stopping Beef Wellington

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Show-stopping Beef Wellington
Show-stopping Beef Wellington
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 lb center-cut beef tenderloin
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons canola oil
  • ¼ cup english mustard
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 lb cremini mushroom, minced
  • 5 cloves garlic, minced
  • ½ lb prosciutto, thinly sliced, or ham
  • 1 sheet puff pastry
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  3. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes. Repeat searing on all sides, including the tenderloin ends.
  4. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  5. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  6. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick, dry-like paste.
  7. Remove the mushrooms from the pan and let cool completely.
  8. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  9. Lay overlapping strips of prosciutto on the plastic into an even square layer.
  10. Spread a layer of the mushrooms evenly over the prosciutto.
  11. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
  12. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  13. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  14. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  15. Decorate with additional pastry (optional). Sprinkle with kosher salt.
  16. Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  17. Enjoy!

Watch the recipe video here:

Show-Stopping Beef Wellington

Now THIS is a show-stopping centerpiece for a family feast! ? ✨FULL RECIPE: https://tasty.co/recipe/show-stopping-beef-wellington

Posted by Proper Tasty on Wednesday, November 22, 2017