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Proper Tasty

Cajun Blackened Salmon with Avocado and Mango Salsa
Servings: 4

Cajun Spice Rub
2 tablespoons paprika
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon pepper
4 salmon fillets
1 tablespoon olive oil
Avocado and Mango Salsa
2 avocados, diced
1 mango, diced
1 red onion, finely diced
1 red chilli, finely diced
25 grams, parsley
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons lime juice
1. In a small bowl, combine all the Cajun spice rub ingredients and stir.
2. Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon filets.
3. Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
4. Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
5. Once the salmon is cooked set aside.
6. To a large bowl, add all of the salsa ingredients and stir well.
7. Serve the salmon with an extra sprinkling of parsley alongside the salsa, and enjoy!

Easy Homemade Chicken Curry (gluten-free And Low Fodmap)
Servings: 4

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
1 red chili, chopped
400 grams chopped tomatoes
100 milliliters water
Salt, to taste
Pepper, to taste
Rice, to serve
Coriander, to serve

1. Cut the chicken into bite-size pieces.
2. Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
3. Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
4. Add the chili, chopped tomatoes, water, salt, and pepper.
5. Mix well and bring to a boil.
6. Simmer for 1 hour, until the sauce has thickened.
7. Serve with rice and chopped coriander.
8. Enjoy!

Inspired by Karlijns Kitchen

Kerala Style Prawn Curry
Servings: 4

1 onion, chopped
1 red chili
30 grams ginger
4 cloves garlic

1 tablespoon cooking oil
1 teaspoon fenugreek
½ teaspoon turmeric
¼ teaspoon asafoetida
1 teaspoon mustard seeds
12 dried curry leaves
1 kilogram fresh king prawns
200 milliliters coconut milk
50 milliliters water
Salt, to season
Pepper, to season
1 lime, juiced
In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
In a large pan, heat the oil over a medium heat.
Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
Add the paste and continue to cook for 2-3 minutes.
Add the prawns and water. Cook until they start to turn pink.
Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
Serve with parathas, naan bread, and rice.

Inspired by: Hairy Bikers
#curry #indianfood #india #london

Chili Chicken-stuffed Parathas
Makes 5 parathas

1 tablespoon oil
1 tablespoon garlic ginger paste
1 red chili, diced
1 onion, diced
1 tomato, chopped
1 teaspoon chili powder
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon salt
1 teaspoon pepper
400 grams shredded chicken, cooked
Small bunch of coriander, chopped

10 parathas, defrosted

1. Heat the oil in a large saucepan over a medium heat.
2. Fry the garlic and ginger paste for a couple of minutes.
3. Stir in the chili and onion and fry for about 5 minutes, until soft.
4. Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
5. Fry for another few minutes stirring continuously.
6. Stir in the chicken and coriander and mix until evenly coated.
7. Set the pan aside.
8. In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
9. Carefully seal the sides with your fingers, being careful not to touch the pan.
10. Cook for a few minutes on each side until crisp and golden brown.
11. Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
12. Enjoy!

Cookie Pizza
Servings: 8

120 grams brown sugar
120 grams white sugar
120 milliliters melted butter
1 egg
1 tablespoon vanilla extract
300 grams flour
1 teaspoon baking powder
½ teaspoon salt
100 grams chocolate spread
10 grams marshmallows
4 strawberries, hulled and sliced
10 blueberries
5 grams white chocolate, grated
10 grams chocolate sauce

1. Preheat the oven to 190°C/375°F.
2. In a large bowl, whisk together the brown sugar, white sugar, melted butter, egg, and vanilla extract until the mixture is smooth.
3. Add in the flour, baking powder, and salt, and mix together until well combined.
4. In an 8-inch loose base cake tin, pat down half of the dough until the surface is even.
5. Spread the chocolate spread evenly onto the base.
6. Completely cover the chocolate spread with the other half of the cookie dough.
7. Bake the cookie base for 15 minutes.
8. Spread strawberry jam in the centre of the cookie and top with mini marshmallows.
9. Cover the cake tin with tinfoil and bake for 10 minutes, then let cool.
10. Press down the melted marshmallows with the end of a teaspoon.
11. Top with sliced strawberries, blueberries, and grate white chocolate over the berries.
Drizzle chocolate sauce.
12. Slice, serve, and enjoy!

We’d love your support. Our yummy homemade Chicken Tikka Masala recipe has made the #MyLondonDish award shortlist.
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Strawberry Brownie Cheesecake
Servings: 6-8

Brownie Base
1 box brownie mix, prepared

Cheesecake Filling
720 grams cream cheese
200 grams sugar
1 tablespoon vanilla extract
150 millilitres hot water
1 tablespoon powdered gelatin

Cheesecake Topping
300 millilitres double cream, whipped
200 grams strawberries, halved


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 springform 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, followed by the strawberries.
10. Enjoy!

Easy Homemade Chocolate Doughnuts
Makes: 12


100 grams dark chocolate
150 grams butter
50 grams cocoa powder
150 grams sugar
1 tablespoon vanilla extract
5 eggs

100 grams melted chocolate
50 grams sprinkles


1. Pre-heat the oven to 180°C/350°F.
2. Melt the chocolate and butter together in a saucepan over a medium heat.
3. Stir in the cocoa powder, sugar and vanilla extract.
4. Take off the heat and whisk in the eggs one at a time.
5. Tear off a piece of greaseproof paper and scrunch into a small ball.
6. Place the the paper balls in the centre of each hole in a muffin tin.
7. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
8. Bake in the oven for 8-10 minutes.
9. Carefully take the doughnuts out of the muffin tin.
10. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
11. Dip in some melted chocolate, followed by some sprinkles.
12. Enjoy!

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!

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