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Drink

Berry Vodka Sunrise

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Berry Vodka Sunrise
Berry Vodka Sunrise
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 cups vodka (710 mL)
  • 3 cups orange juice (710 mL)
  • 3 cups sparkling water (710 mL)
  • 1 ½ cups mixed berries (150 g)
  • 1 ½ cups tart cherry juice (360 mL)
  • 1 ½ cups maraschino cherry liquid, ¼ cup (60 ml) of grenadine will work as a substitute (360 mL)
  • fresh orange slice, to garnish
  • maraschino cherry, to garnish
Instructions
  1. Combine vodka, orange juice, and sparkling water in a pitcher.
  2. Stir in the fresh oranges.
  3. Set aside and chill.
  4. Puree mixed berries, tart cherry juice, and maraschino cherry liquid in a blender or food processor.
  5. Strain the purée through a sieve into a separate pitcher.
  6. When ready to serve, pour orange vodka mixture into a glass of ice, leaving some room.
  7. Top off the drink with the berry liquid and watch it settle to the bottom.
  8. Garnish with an orange and maraschino cherry.
  9. Enjoy!

Watch the recipe video here:

Get garden party ready with this berry vodka sunrise cocktail ?☀️FULL RECIPE: https://tasty.co/recipe/berry-vodka-sunrise

Posted by Proper Tasty on Friday, April 12, 2019

Main dish

Chinese Takeaway-style Orange Chicken

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Chinese Takeaway-style Orange Chicken
Chinese Takeaway-style Orange Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MARINADE
  • 1 ¼ cups chicken breast, diced (150 g)
  • 1 orange, zested
  • 1 teaspoon garlic, crushed
  • 1 tablespoon soy sauce
  • 1 pinch salt
  • 1 pinch pepper
CHICKEN
  • ½ cup plain flour (50 g)
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs (50 g)
  • 2 cups oil (500 mL)
ORANGE SAUCE
  • ¼ cup chicken stock (50 mL)
  • 1 orange, zested
  • 2 oranges, juiced
  • 4 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon corn flour
Instructions
  1. Combine all marinade ingredients with the chicken breast and leave to marinade in the fridge for 20 minutes.
  2. Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  3. In a medium-sized saucepan heat the oil to 170°C (325˚F).
  4. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown and the chicken is cooked through.
  5. In a small frying pan, combine the chicken stock, orange zests, orange juice, and sugar, then stir. Bring the mixture to a boil.
  6. Mix the cornflour with the water, then add the mixture to the pan to thicken the sauce.
  7. Add the chicken to the frying pan and coat with the orange sauce.
  8. Serve on top of rice and add toppings of your choice.
  9. Enjoy!

Watch the recipe video here:

Chinese Takeaway-style Orange Chicken ?FULL RECIPE: https://tasty.co/recipe/chinese-takeaway-style-orange-chicken

Posted by Proper Tasty on Thursday, April 11, 2019

Main dish

Peri Peri Chicken Feast

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Peri Peri Chicken Feast
Peri Peri Chicken Feast recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken
MARINADE
  • 1 cup olive oil (200 mL)
  • ½ cup white vinegar (120 mL)
  • 8 bird-eye chillis
  • 8 cloves garlic
  • 2 medium onions
  • 4 teaspoons dried oregano
  • 4 teaspoons paprika
  • 2 teaspoons sugar
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 roasted pepper
  • 1 lemon, juiced
PERI PERI CHIPS
  • 1 lb chip (500 g)
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
SIDES
  • 2 oz mayonnaise (50 g)
  • 2 oz hummus (50 g)
Instructions
  1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
  2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
  3. Cover and marinate in the fridge for at least 3 hours or overnight.
  4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
  5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
  6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
  7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
  8. Enjoy!

Watch the recipe video here:

Dig into this cheeky peri peri chicken feast with your mates this weekend ???RECIPE: https://tasty.co/recipe/peri-peri-chicken-feast

Posted by Proper Tasty on Wednesday, April 10, 2019

Main dish

Lettuce Wraps

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Lettuce Wraps
Lettuce Wraps
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SAUCE
  • 1 cup water (240 mL)
  • ½ cup soy sauce (120 mL)
  • ¼ cup sesame oil (60 mL)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup brown sugar (55 g)
  • 2 tablespoons sriracha
  • ¼ cup rice wine vinegar (60 mL)
  • ⅓ cup scallions, sliced (35 g)
WRAPS
  • 14 oz tofu, 1 package (395 g)
  • 1 tablespoon sesame oil
  • 1 medium yellow onion, diced
  • 2 ½ cups mushroom, chopped, such as shiitake (185 g)
  • 1 tablespoon garlic, minced
  • 8 oz water chestnuts, 1 can, sliced, drained and finely chopped (225 g)
  • ⅓ cup scallions, sliced (50 g)
  • ½ cup canola oil (120 mL)
  • 7 oz rice noodle (200 g)
  • 1 head iceberg lettuce
Instructions
  1. Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
  2. Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
  3. Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
  4. In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
  5. Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
  6. Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
  7. Slice the core off the head of lettuce and separate into individual leaves.
  8. Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
  9. Enjoy!

Watch the recipe video here:

Lettuce tell you, this recipe is delicious AND low-carb ?FULL RECIPE: https://tasty.co/recipe/lettuce-wraps

Posted by Proper Tasty on Saturday, April 6, 2019

Dessert

Strawberry Box Brownie Cheesecake

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Strawberry Box Brownie Cheesecake
Strawberry Box Brownie Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
BROWNIE BASE
  • 1 box brownie mix, prepared
CHEESECAKE FILLING
  • 24 oz cream cheese (720 g)
  • 1 cup sugar (200 g)
  • 1 tablespoon vanilla extract
  • ⅔ cup hot water (150 mL)
  • 1 tablespoon powdered gelatin
CHEESECAKE TOPPING
  • 1 ¼ cups double cream, whipped (300 mL)
  • 1 cup strawberry, halved (200 g)
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. Prepare the brownie mix, following instructions on the box.
  3. Pour into a greased 9-inch (23 cm) spring form tin.
  4. Bake in the oven for 20 minutes and leave to cool.
  5. Prepare the cheesecake filling by whisking the cream cheese, sugar, and vanilla extract until smooth.
  6. Scatter the gelatin over the hot water, mix together, and combine into the cheesecake filling.
  7. Spread on top of the brownie base.
  8. Chill for 4-6 hours, until set.
  9. Spread the whipped cream on top.
  10. Place strawberries on top.
  11. Enjoy!

Watch the recipe video here:

Strawberry Brownie Cheesecake ?FULL RECIPE: https://tasty.co/recipe/strawberry-box-brownie-cheesecake

Posted by Proper Tasty on Friday, April 5, 2019

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
Chicken Curry Naan Bowls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.5 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
  • NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Naan bowls for my curry? Yes please! ?FULL RECIPE: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Proper Tasty on Thursday, April 4, 2019

Main dish

Whole Roasted Cauliflower

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Whole Roasted Cauliflower
Whole Roasted Cauliflower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head cauliflower
  • ½ cup tahini (145 g)
  • 3 tablespoons olive oil
  • 2 teaspoons turmeric
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 3 cloves garlic, sliced
  • pita, to serve
  • tzatziki sauce, to serve
  • fresh cilantro, chopped, to serve
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
  3. In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
  4. Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
  5. Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
  6. Cut cauliflower into pieces and then separate florets.
  7. Serve on warm pita with tzatziki sauce and cilantro.
  8. Enjoy!

Watch the recipe video here:

Did you know you could roast an ENTIRE head of cauliflower? ?FULL RECIPE: http://bit.ly/2Bjywjr

Posted by Proper Tasty on Saturday, March 16, 2019

Dessert

Strawberry Rose Crepe Cake

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Strawberry Rose Crepe Cake
Strawberry Rose Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour (250 g)
  • ¼ cup unsalted butter, ½ stick, melted (60 g)
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups whole milk (720 mL)
FILLING
  • 8 oz cream cheese (225 g)
  • 3 tablespoons sugar
  • ⅓ cup heavy cream (80 mL)
  • 1 cup strawberry, thinly sliced (150 g)
Instructions
  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Watch the recipe video here:

This strawberry rose crepe cake is so beautiful ?FULL RECIPE: https://tasty.co/recipe/strawberry-rose-crepe-cake

Posted by Proper Tasty on Monday, March 18, 2019

Dessert

Strawberry Banana Crepe Cake

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Strawberry Banana Crepe Cake
Strawberry Banana Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large eggs
  • 3 ½ cups milk (840 mL)
  • ⅓ cup oil (80 mL)
  • 2 teaspoons vanilla
  • 3 ripe bananas, very ripe
  • ½ cup sugar (100 g)
  • ½ teaspoon salt
  • 2 cups flour (250 g)
  • ½ teaspoon unsalted butter
  • 10 strawberries, stemmed, plus more, sliced for garnish
  • 1 ¼ cups heavy cream (300 mL)
  • 2 tablespoons powdered sugar
Instructions
  1. In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
  2. In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
  3. In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
  4. In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
  5. Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
  6. Arrange slices of strawberry on top for garnish.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

The layers of this strawberry banana crepe cake are so beautiful ??FULL RECIPE: https://tasty.co/recipe/strawberry-banana-crepe-cake

Posted by Proper Tasty on Monday, March 18, 2019

Dessert

Classic Glazed Donuts

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Classic Glazed Donuts
Classic Glazed Donuts
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DONUT
  • 1 ½ cups milk, warm to the touch (360 mL)
  • 1 cup sugar (200 g)
  • ½ oz yeast (15 g)
  • 1 stick unsalted butter, soft
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5 cups flour, sifted (625 g)
  • 1 tablespoon vegetable oil
  • shortening, for frying
GLAZE
  • 3 cups powdered sugar (480 g)
  • 1 cup dry milk powder (70 g)
  • 1 tablespoon vanilla extract
  • ½ cup water, hot (120 mL)
Instructions
  1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  6. Let the dough rise in a warm place for an hour, or until doubled in size.
  7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  13. Strain the glaze through a fine-mesh sieve to remove any lumps.
  14. Dunk the donuts in the glaze or drizzle the glaze on top.
  15. Enjoy!
  16. Tips

Watch the recipe video here:

Need these NOW! ?FULL RECIPE: https://tasty.co/recipe/classic-glazed-donuts

Posted by Proper Tasty on Sunday, March 17, 2019