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Proper Tasty

Greek-Style Pasta Bake (Pasticcio)
Servings: 6

1 tablespoon olive oil
2 onion, diced
1 carrot, diced
1 celery, diced
400 grams beef mince
500 milliliters tomato passata
2 garlic cloves, crushed
½ teaspoon ground cinnamon
800 grams penne pasta, cooked
1 tablespoon melted butter
80 grams Parmesan cheese, grated
300 milliliters béchamel sauce
½ teaspoon nutmeg

1. Preheat the oven to 180°C/350°F.
2. In a large frying pan, heat olive oil over a low to medium heat. Add the onion, carrot, and celery to make a quick soffritto. Fry them for 5 to 10 minutes, until the vegetables turn soft and translucent.
3. Add in the beef mince and fry for a further 5 minutes until golden brown.
4. Add in the tomato passata, crushed garlic, and cinnamon, and simmer for at least 10-20 minutes. The longer you simmer it, the more flavour will come out. This can take up to 2 hours.
5. Meanwhile, cook the penne pasta, then mix them with melted butter and 50 grams of grated Parmesan.
6. Place the pasta on the bottom of a lasagna dish, then layer on the tomato beef sauce.
7. Mix the nutmeg in the bechamel sauce and pour on top of the beef sauce.
8. Sprinkle the remaining parmesan cheese on top of the dish.
9. Bake for 50-60 minutes, until the top turns golden brown.
10. Serve and enjoy.

Lighter Chicken Korma 🍗
Servings: 4

1 tablespoon olive oil
500 grams chicken breast, diced
1 teaspoon salt
1 teaspoon pepper
1 onion, diced
1 teaspoon garlic, grated
1 teaspoon ginger, crushed
½ teaspoon chili powder
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
300 milliliters water
100 milliliters passata sauce
1 tablespoon single cream
4 tablespoons low-fat natural yogurt

Heat the oil in a large pan over a medium heat.
Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.
Take the chicken out and set aside.
Fry the onions with the garlic and ginger for about 5 minutes.
Stir in all the spices and fry for another 2 minutes.
Stir in the water and passata sauce.
Place a lid on top of the pan and simmer for 10 minutes.
Stir in the cream and the yogurt.
Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.
Serve with rice, salad, and naan bread.

Mini Crème Brûlée Cheesecakes
Makes 12 cheesecakes

Biscuit Base
200 grams digestive biscuits
100 milliliters melted butter

Cheesecake Filling
400 grams cream cheese
50 grams sour cream
150 grams sugar
3 eggs
1 teaspoon vanilla extract

Crème Brûlée Topping
1 teaspoon sugar per cheesecake

1. Preheat the oven to 180°C/350°C.
2. Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
3. Pour in a bowl and combine with the melted butter.
4. Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
5. Bake for 10 minutes.
6. Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
7. Whisk in the sugar, eggs, and vanilla until smooth.
8. Remove cupcake tray from the oven and top each biscuit base with the filling.
9. Bake for 18 minutes and then allow to cool.
10. For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
11. Ensure the sugar is evening distributed and any excess is knocked off.
12.Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
13. Enjoy!

Cloud Eggs
Serves: 2

2 eggs
Salt, to taste
Pepper, to taste


1. Preheat the oven to 230°C/450°F.
2. Separate the egg yolks from the egg whites. Save the yolks for later.
3. Place the egg whites in a large bowl. Using an electric hand whisk, whisk on a high speed until soft peaks form.
4. Fold in salt and pepper.
5. Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later.
6. Bake for 8-10 minutes.
7. Drop the yolks into the whites and bake for a further 3 minutes.
8. Serve on toast or with sides of your choice.
9. Enjoy!

These Cheesy Pretzel ‘Corn’ Dogs are perfect for your #Eurovision party! 🇩🇪 Makes: 6-8
6-8 slices of cheese
5-8 mini frankfurters

Pretzel dough
250 millilitres water
3 tablespoons dried yeast
1 tablespoon salt
350 grams flour

1 litre of water
3 tablespoons bicarbonate of soda

1 egg yolk
Sea salt

1. Preheat the oven to 180°C/350°F.
2. Wrap the frankfurters in the cheese and secure a long cocktail stick through the end of the frankfurters.
3. Place on a tray and freeze for 20 minutes.
4. Meanwhile, make the pretzel dough. Combine the the water, dried yeast, and salt.
5. Mix in the flour and combine together with your hands.
6. Knead the dough for about 8-10 minutes until it feels smooth and elastic.
7. Break off chunks of the dough and roll into long rope shapes.
8. Wrap the dough ropes around the frankfurters.
9. In a large pot, bring the water to a boil and add the bicarbonate of soda. Dunk the frankfurters in the water for about 3 minutes.
10. Place on a tray and coat with the egg yolk and a sprinkling of sea salt.
11. Bake for 18 minutes until golden brown and cooked through.
12. Serve with mustard and ketchup.
13. Enjoy!

Get ready for your #eurovision party with these meatball subs!!! #🇸🇪 Swedish Meatball Subs
Servings: 12

200 grams beef mince
200 grams pork mince
1 egg
1 tablespoon dill, finely chopped
1 onion, finely diced
50 grams breadcrumbs
1 teaspoon salt
1 teaspoon pepper

20 milliliters water
1 beef stock cube
200 milliliters double cream
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce

3 soft French sticks
1 cucumber, thinly sliced
Cranberry or lingonberry jam

1. Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
2. Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
3. If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.) 4. To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
5. Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
6. Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.

Servings: 12
270 grams caster sugar
160 milliliters water
1 cinnamon stick
250 milliliters milk
150 milliliters double cream
5 egg yolks
1 whole egg
2 tablespoons vanilla extract
35 grams corn flour
500 grams puff pastry
Preheat oven to 220°C/425°F.
1. In a small pan, place the sugar, water, and cinnamon stick. Simmer for 3 minutes and set aside.
2. Combine milk and cream in a saucepan and place over a medium heat. Bring mixture to a boil, then remove from the heat and set aside.
3. To a large bowl, add the egg yolks, whole egg, vanilla extract, and corn flour. Whisk until fully combined and no lumps remain.
4. Temper the egg mixture by introducing the hot milk and cream in two 100 milliliter batches, then whisk.
5. Pour in the remaining milk and cream to the egg mixture, whisking continually.
6. Return mixture to the saucepan and place over a low-medium heat. Whisk continually until mixture thickens. Turn off heat.
7. Remove cinnamon stick from the syrup and slowly trickle into the custard, whisking continually.
8. Lightly flour a work surface and cut puff pastry into 12 equal pieces.
9. To a lightly greased muffin tin, push each piece of puff pastry down and up into the sides of the muffin holes until evenly distributed.
10. Pour custard into each muffin tin so each one is three quarters full.
11. Bake for 16-20 minutes until golden and brown.
12. Serve warm with a dusting of icing sugar and a sprinkle of cinnamon. Enjoy!

🍿 Fried 🍗 (Indian Style)
Serves 2-3


3 chicken breasts, diced
Spice Marinade
1 tablespoon chili powder
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon pepper
2 tablespoons minced garlic
Juice of ½ lemon

Spice Coating
100 grams bread crumbs
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon pepper

Egg wash

1 litre of oil, for frying


1. Prepare the spice marinade by mixing all the spices together with the chicken.
2. Cover with cling film and leave to marinate for 1 hour.
3. Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together.
4. Coat each chicken piece in egg wash, followed by the spice coating.
5. Heat the oil in a deep saucepan to 350°F/180°C.
6. Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through.
7. Serve with salad and favourite dips of your choice.
8. Enjoy!

Malaysian-Style Barbecue Pork Belly (Char Siu Pork)
Servings: 2

500 grams pork belly

2 tablespoons crushed garlic
1 tablespoons honey
1 tablespoons cooking wine
2 tablespoons soy sauce
1 tablespoons oyster sauce
1 teaspoons five spice
½ teaspoons black pepper
100 grams sugar
2 pieces preserved tofu (optional, available in local Asian supermarkets)

Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
Preheat the oven to 190°C/375°F.
Place the pork belly on a grill tray.
Roast the pork belly in the oven for 20 minutes, turning halfway through.
Slice, serve, and enjoy.

Butter Chicken Mac ‘N’ Cheese
Servings: 4-6

15 grams butter
300 grams chicken chopped
Salt, to taste
Pepper, to taste

1 onion, chopped
1 tablespoon plain flour
300 milliliters milk
50 grams butter chicken sauce
250 grams mozzarella cheese
250 grams cheddar cheese
200 grams elbow pasta, cooked
100 grams mozzarella cheese, grafted
Coriander, to garnish


1. Preheat the oven to 180°C/350°F.
2. Melt the butter in a large skillet pan until melted.
3. Add the chicken and fry for about 5-8 minutes or until cooked through. Take out and set aside.
4. Add the onion and fry for 2 minutes.
5. Stir in the flour.
6. Gradually whisk in the milk.
7. Whisk in the butter chicken sauce.
8. Whisk in the mozzarella and cheddar cheese.
9. Once the cheese has melted into the mixture, stir in the elbow pasta.
10. Sprinkle on some more cheese on top.
11. Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
12. Garnish with coriander.
13. Enjoy!

Chinese-Style ‘1-2-3-4-5-6’ One-Pot Chinese Ribs
Servings: 2

1 tablespoon oil
600 grams pork ribs

1 tablespoon cooking wine
2 tablespoons rice vinegar
3 tablespoons sugar
4 tablespoons soy sauce
5 tablespoons water
6 garlic cloves

Heat the oil in a large sauce pan over a medium heat, add the ribs and sear until all sides turn golden brown.
Add in all the seasoning.
Bring the liquid to a boil, reduce heat, and cover. Simmer the ribs for an hour to 90 minutes, until the ribs become really tender.
Once the ribs are cooked remove lid and reduce the sauce for 5 minutes.
Serve and enjoy.

Yummm! This Homemade Chicken Tikka Masala is definitely #MyLondonDish !
What's yours? Share it using the hashtag 👀😘
See previous post for our exquisite recipe 💥❤

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