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Breakfast

Egg-In-A-Hole Sweet Potato Nests

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Egg-In-A-Hole Sweet Potato Nests
Egg-In-A-Hole Sweet Potato Nests
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large sweet potato
  • 1 medium yellow onion
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons flour
  • 7 eggs
  • 3 tablespoons olive oil
  • bacon, crumbs, to taste
  • raspberry, to taste
  • banana, sliced, to taste, to garnish
  • spring onion, to taste, to garnish
Instructions
  1. Peel the skin off the sweet potato, and coarsely grate on a box grater.
  2. Peel the onion, and coarsely grate on a box grater.
  3. Transfer the grated sweet potato and onion to a towel-lined bowl.
  4. Gently twist the towel, squeezing the liquid into an empty bowl and discard.
  5. Transfer the sweet potato and onion to a bowl, and sprinkle with salt, pepper, garlic powder, flour, and 1 egg. Gently stir to combine.
  6. Form large flat patties with your hands, approximately ⅓ cup of mixture each.
  7. Heat a 9 ½ -inch (24 cm) fry pan on medium heat and coat with oil.
  8. Add the sweet potato patties. Fry for 2-3 minutes, then gently flip.
  9. Immediately use a small cookie cutter to remove a hole in the middle of each fritter.
  10. Crack an egg in the hole, add a pinch of salt and pepper, then cover.
  11. Fry for 3-7 minutes, or until cooked to your preference.
  12. Uncover and serve with desired garnishes.
  13. Enjoy!

Watch the recipe video here:

Have a healthier summer breakfast with these egg-in-hole sweet potato nests☀️FULL RECIPE: https://tasty.co/recipe/egg-in-a-hole-sweet-potato-nests

Posted by Proper Tasty on Monday, June 17, 2019

Breakfast

Veggie-Packed Chickpea Pot Pie

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Veggie-Packed Chickpea Pot Pie
Veggie-Packed Chickpea Pot Pie recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 medium potatoes, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 cup frozen corn (175 g)
  • 1 cup broccoli (150 g)
  • 2 carrots, diced
  • 1 cup mushroom, quartered (75 g)
  • 1 cup canned chickpea, drained and rinsed (165 g)
  • ½ cup fresh parsley, chopped (20 g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons flour
  • 2 cups vegetable stock (480 mL)
  • ¼ cup nutritional yeast (15 g)
  • 2 tablespoons soy milk, or almond milk
  • 1 refrigerated pie crust
Instructions
  1. Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  2. Drain the potatoes in a colander.
  3. Divide the potatoes into two medium bowls and mash half of them. Set aside.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
  5. Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  6. Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
  7. Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  8. Remove the rosemary and thyme sprigs.
  9. Sprinkle the flour over the vegetables and mix well.
  10. Pour in half of the vegetable stock and stir.
  11. Add the nutritional yeast and stir well.
  12. Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  13. Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  14. Add the diced potatoes and stir.
  15. Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  16. Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
  17. Brush the outside edges of the baking dish with the mix using a brush or your fingers.
  18. Preheat the oven to 350°F (180°C).
  19. Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
  20. Brush the top of the dough lightly with the oil-soy milk wash.
  21. Make a small X-shaped incision on the top of the crust.
  22. Bake for about 45 minutes or until the pie crust is golden.
  23. Enjoy!

Watch the recipe video here:

If you're looking for a hearty dinner, try this veggie-PACKED chickpea pot pie! ?FULL RECIPE: https://tasty.co/recipe/veggie-packed-chickpea-pot-pie

Posted by Proper Tasty on Tuesday, May 28, 2019

Salads

Farro Salad With Cucumber And Yogurt-Dill Dressing

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Farro Salad With Cucumber And Yogurt-Dill Dressing
Farro Salad With Cucumber And Yogurt-Dill Dressing
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 ½ cups uncooked farro (255 g)
  • 1 english cucumber, seeded and chopped
  • salt, to taste
  • 3 plum tomatoes
  • ½ cup scallions, chopped (50 g)
  • fresh parsley, minced, for garnish
YOGURT-DILL DRESSING
  • ¾ cup greek yogurt (215 g)
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon fresh dill, minced
Instructions
  1. Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
  2. While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
  3. Dice the tomatoes.
  4. Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
  5. Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
  6. Enjoy!

Watch the recipe video here:

Farro salad with cucumber and yogurt-dill dressing is SO refreshing ?FULL RECIPE: https://tasty.co/recipe/farro-salad-with-cucumber-and-yogurt-dill-dressing

Posted by Proper Tasty on Friday, May 24, 2019

Dessert

Banana Pudding Cheesecake

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Banana Pudding Cheesecake
Banana Pudding Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BANANA BREAD CRUST
  • nonstick cooking spray
  • 11 oz vanilla wafer, 1 box, divided (310 g)
  • 1 cup unsalted butter, melted (230 g)
  • 2 ripe bananas
  • 1 cup sugar (200 g)
  • ½ cup vegetable oil (120 mL)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup all-purpose flour (125 g)
  • 1 teaspoon baking powder
CHEESECAKE FILLING
  • 2 cups whole milk, hot (480 mL)
  • 2 ½ teaspoons gelatin powder
  • 3 oz banana pudding mix, 2 boxes (85 g)
  • ½ cup sugar (100 g)
  • 1 tablespoon vanilla extract
  • 32 oz cream cheese (905 g)
  • 6 large eggs
FOR DECORATION
  • 2 large bananas, sliced
  • whipped cream
  • 7 vanilla wafers
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
  2. Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
  3. Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
  4. Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
  5. In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
  6. Pour the banana bread mixture over the crust and spread evenly with a spatula.
  7. Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
  9. Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
  10. Add the eggs, 1 at a time, beating well after each addition.
  11. Pour the cheesecake filling over the banana bread crust.
  12. Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
  13. Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
  14. Slice and serve.
  15. Enjoy!

Watch the recipe video here:

Indulge a little with this banana pudding cheesecake! ??FULL RECIPE: https://tasty.co/recipe/banana-pudding-cheesecake

Posted by Proper Tasty on Sunday, May 19, 2019

Main dish

Sticky Chinese BBQ Chicken

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Sticky Chinese BBQ Chicken
Sticky Chinese BBQ Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 cup corn flour (100 g)
  • 6 cups oil, for frying (1.4 L)
  • 1 onion
  • 2 bell peppers
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons sugar
  • ½ cup chicken stock (100 mL)
  • 1 ¼ cups pineapple (200 g)
CORNFLOUR PASTE
  • ¼ cup water (50 mL)
  • ¼ cup cornflour, as needed (50 mL)
EGG WASH
  • 2 egg yolks
  • milk
Instructions
  1. Season the chicken with salt and pepper.
  2. Cut into bite-size chunks.
  3. Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
  4. Heat the oil in a deep saucepan until it reaches 190°C (375°F).
  5. Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
  6. Drain onto a plate covered in kitchen roll.
  7. In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
  8. Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
  9. Add in cornflour paste.
  10. Mix until the sauce has thickened.
  11. Stir in the pineapple and chicken until evenly coated with the sauce.
  12. Serve with rice.
  13. Enjoy!

Watch the recipe video here:

Sticky Chinese BBQ Chicken ?FULL RECIPE: https://tasty.co/recipe/sticky-chinese-bbq-chicken

Posted by Proper Tasty on Friday, May 17, 2019

Main dish

One-Pot Broccoli Cheddar Soup

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One-Pot Broccoli Cheddar Soup
One-Pot Broccoli Cheddar Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 heads broccoli, chopped
  • 4 tablespoons butter
  • ½ onion, diced
  • ¼ cup flour (30 g)
  • 2 cups half & half (480 mL)
  • 2 cups vegetable stock (480 mL)
  • ½ cup shredded carrots (55 g)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 cups grated cheddar cheese (200 g)
Instructions
  1. Trim the stems off the broccoli heads and chop into small florets.
  2. In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  3. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  4. Enjoy!

Watch the recipe video here:

Dessert

Chocolate Fondue Banana Bread Boat

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Chocolate Fondue Banana Bread Boat
Chocolate Fondue Banana Bread Boat
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BANANA BREAD
  • 4 bananas, as ripe as possible
  • 4 tablespoons vegetable oil
  • 1 egg
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour (190 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
CHOCOLATE FONDUE
  • 12 oz semi sweet chocolate, chopped (340 g)
  • 6 tablespoons heavy cream
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 bananas, sliced, to serve
  • 12 strawberries, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, sugar, and vanilla. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
  5. Pour the banana bread batter into a greased loaf pan.
  6. Bake for 45-55 minutes, or until a toothpick comes out clean.
  7. In a small saucepan, combine the cream milk and chocolate, and melt over low heat.
  8. Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
  9. Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
  10. Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
  11. Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
  12. Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
  13. Enjoy!

Watch the recipe video here:

Banana bread fondue boat ??FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-banana-bread-boat

Posted by Proper Tasty on Saturday, May 4, 2019

Dessert

Vegan Apple Pie

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Vegan Apple Pie
Vegan Apple Pie
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRUST
  • 2 ½ cups all-purpose flour, plus more for dusting (310 g)
  • 1 tablespoon organic sugar
  • 1 teaspoon kosher salt
  • 1 cup vegan butter, cubed and chilled (225 g)
  • 6 tablespoons ice water
  • FILLING
  • 7 granny smith apples
  • 2 cups organic sugar, plus 1 teaspoon, divided (400 g)
  • 1 lemon, zested
  • 5 tablespoons cornstarch
  • ½ lemon, juiced
  • 1 tablespoon coconut oil, melted, plus 1 teaspoon, divided
  • ½ teaspoon salt
  • 4 teaspoons cinnamon, divided
Instructions
Make the crust:
  1. In a large bowl, combine the flour, sugar, and salt.
  2. Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
  3. Gradually add the ice water and mix just until the dough can be pressed together.
  4. Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
  5. Preheat the oven to 350˚F (180˚C).
Make the filling:
  1. Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
  2. On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
  3. Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
  4. Bake for 1 hour, until crust is starting to turn golden brown.
  5. Let cool for 10 minutes, then slice and serve.
  6. Enjoy!

Watch the recipe video here:

We only have eyes for this vegan apple pie ?FULL RECIPE: https://tasty.co/recipe/vegan-apple-pie

Posted by Proper Tasty on Thursday, May 2, 2019

Breakfast

Chocolate Fondue Bread Boat

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Chocolate Fondue Bread Boat
Chocolate Fondue Bread Boat
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large loaf bread
  • 4 tablespoons butter
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 10 oz dark chocolate (285 g)
  • 10 oz milk chocolate (285 g)
  • 10 oz white chocolate (285 g)
  • 3 ¼ cups heavy cream, divided (780 mL)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
  3. Take the 3 bread cut outs and slice them into 6 strips each.
  4. On a parchment paper-lined baking sheet place bread and cut out bread strips.
  5. Combine butter and sugar and brush onto loaf.
  6. Add cinnamon to the sugar butter mixture and brush onto strips.
  7. Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
  8. In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
  9. In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
  10. In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
  11. Place loaf on serving tray and fill each hole with one of the three fondues.
  12. Enjoy!

Watch the recipe video here:

You have NEVER had fondue like this before ?FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-bread-boat

Posted by Proper Tasty on Saturday, April 20, 2019

Drink

Boozy Rainbow Sherbet Punch

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Boozy Rainbow Sherbet Punch
Boozy Rainbow Sherbet Punch
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 qt rainbow sherbet (945 mL)
  • 1 cup strawberry, halved (150 g)
  • ½ cup blueberry (50 g)
  • 1 lemon, sliced
  • ½ cup raspberry (60 g)
  • ¼ grapefruit, sliced
  • 3 cups lemon-lime soda (720 mL)
  • 3 cups champagne, or lemon- or lime-flavored sparkling water (720 mL)
  • 6 cups pink lemonade (1.4 L)
Instructions
  1. Arrange 8 scoops of sherbet on a parchment paper-lined baking sheet. Freeze for 30 minutes.
  2. In a large punch bowl, combine the strawberries, blueberries, lemon, raspberries, and grapefruit.
  3. Add the lemon lime soda, champagne, and pink lemonade. Stir to combine.
  4. Remove the sherbet scoops from the freezer and use a spoon to place in the punch bowl.
  5. Enjoy!

Watch the recipe video here:

Cheers to the four-day weekend ?FULL RECIPE: https://tasty.co/recipe/boozy-rainbow-sherbet-punch

Posted by Proper Tasty on Thursday, April 18, 2019