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Oreo Roll Cake⠀
INGREDIENTS:⠀
3 packages Double Stuf Oreos⠀
1/2 cup chocolate frosting⠀
2 tablespoons milk⠀
1 stick of butter, room temperature⠀
2 cups powdered sugar⠀
3 tablespoons milk⠀
⠀
STEPS:⠀
Remove fillings from the Oreos. Blitz the cookies to a fine crumb and add the chocolate frosting and milk. Blitz again and set aside for later.⠀
Shape the cream fillings into a golf ball-sized shape and wrap in plastic wrap. Put this into the freezer while you make the rest of the roll cake. ⠀
Put the remaining filling into a large mixing bowl with the room temperature butter. Use a wooden spoon to cream together until smooth, then add the powdered sugar. Mix and add 3 tablespoons of milk to loosen the mixture. Use an electric mixer to beat it until light and fluffy.⠀
Lay out a large sheet of plastic wrap on your countertop, and pour the Oreo mixture on top. Shape it into a Swiss roll-sized rectangle, then lay another sheet of plastic wrap on top. Use a rolling pin to roll it out, roughly 8 by 12 inches. Remove the plastic wrap and neaten the edges up with a palette knife, pressing and shaping so that it is firm along the edges too. Spoon the cream filling on top and use a palette knife to smooth it over, leaving a gap of 1/2 inch at the thin end farthest from you. Use the plastic wrap to help you roll the cake up, finishing with the seam of the cake underneath. Tightly wrap it in the excess plastic wrap and place in the fridge for at least 2 hours to firm up.⠀
When you’re ready to serve, remove the roll cake from the fridge and place on a serving tray. Remove the frozen cream filling from the freezer, and use a fine grater to grate shavings on top of the cake. Slice and serve immediately. ⠀
#oreos #oreocake #cookiesandcream #chocolatefrosting #powderedsugar #sweettreat #desserttime #tastemademedoit
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Oreo Roll Cake⠀ INGREDIENTS:⠀ 3 packages Double Stuf Oreos⠀ 1/2 cup chocolate frosting⠀ 2 tablespoons milk⠀ 1 stick of butter, room temperature⠀ 2 cups powdered sugar⠀ 3 tablespoons milk⠀ ⠀ STEPS:⠀ Remove fillings from the Oreos. Blitz the cookies to

From excessive waste to tackling hunger, @BrackensKitchen is on a mission to turn food that would have otherwise ended up in a landfill, into a hot and nutritious meal for those living in poverty.
Watch the latest episode of #BrokenBread with @chefroychoi as he joins Chef Bill Bracken in his fight against food waste on Tastemade TV and @KCET. For more info: www.brokenbread.tv
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From excessive waste to tackling hunger, @brackenskitchen is on a mission to turn food that would have otherwise ended up in a landfill, into a hot and nutritious meal for those living in poverty. Watch the latest episode of #brokenbread with @chefro

Want a free trip to Japan? Love trying new foods and immersing yourself in new cultures? Always dreamed of being on camera? If so, keep reading!
- - -
• We’re hosting an open casting call to send a lucky  person to Ise City with Tastemade for the trip of a lifetime! Here’s how to submit:
• Make a gallery post on Instagram with two slides. The first image should be the #TakeMeToIse image above. The second image should be a short 30-60 second video of you explaining why you’d like to join us.
• Tag us in the post and use the hashtag #tastemade and #TakeMeToIse
• Follow @tastemade @tastemadetravel and @tastemadehome
• Post the video to your story as well
*TIP: Make sure your profile is public so we can see it! We’ll DM you if you’re selected.  Link in bio for more.
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Want a free trip to Japan? Love trying new foods and immersing yourself in new cultures? Always dreamed of being on camera? If so, keep reading! - - - • We’re hosting an open casting call to send a lucky person to Ise City with Tastemade for the tri

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Meringue Chocolate Cakes ⠀
: @tastemade_japan⠀
INGREDIENTS:⠀
1/2 cup butter⠀
5 tablespoons sugar⠀
1 egg⠀
1 cup flour⠀
1/2 cup cocoa powder⠀
Pinch of salt⠀
⠀
MERINGUE:⠀
1 egg white⠀
3/4 cup sugar⠀
1/2 teaspoon dried egg white⠀
⠀
ASSEMBLY:⠀
⠀
Melted chocolate for coating⠀
Crushed pistachios⠀
Dried raspberries⠀
Gold flakes⠀
⠀
STEPS:⠀
In a mixing bowl, add all meringue ingredients and whip with a mixer until soft peaks form.⠀
For the cookie dough - Mix the butter at room temperature until creamy, and then add the sugar in two batches. Add egg, flour and cocoa powder and combine with a rubber spatula.⠀
Wrap dough in plastic wrap and place in the refrigerator for 30 minutes, then use a rolling pin to flatten into a square.⠀
Using a glass or round cookie cutter, punch holes in the cookie dough.⠀
Arrange them on a baking tray and bake at 340 degrees for 10 minutes.⠀
Pipe meringue onto the cookies and bake in the oven at 200 degrees for 2 hours. Drizzle each with melted chocolate and assorted toppings.⠀
#meringue #chocolatecake #desserttime #tastemademedoit #chocolatedessert #tastemadetravel #meltedchocolate #cocoapowder
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Meringue Chocolate Cakes ⠀ : @tastemade_japan ⠀ INGREDIENTS:⠀ 1/2 cup butter⠀ 5 tablespoons sugar⠀ 1 egg⠀ 1 cup flour⠀ 1/2 cup cocoa powder⠀ Pinch of salt⠀ ⠀ MERINGUE:⠀ 1 egg white⠀ 3/4 cup sugar⠀ 1/2 teaspoon dried egg white⠀ ⠀ ASSEMBLY:⠀ ⠀ Melted ch

Watermelon Cheesecake Pudding  ⠀
: @thescranline⠀
INGREDIENTS:⠀
100g Watermelon, frozen⠀
215g flour⠀
1 1/2 tsp baking powder⠀
132g sugar ⠀
187ml milk⠀
65ml oil⠀
60g butter⠀
1tbsp yogurt⠀
1 egg⠀
1/2 tsp vanilla extract⠀
3 drops teal food gel⠀
⠀
CHEESECAKE PUDDING:⠀
500g Philadelphia cream cheese softened⠀
½ cup powdered sugar⠀
½ cup of milk powder⠀
½ cup cream⠀
1 tsp vanilla extract⠀
3 drops red food gel⠀
3 drops pink food gel⠀
3 tbsp Oreos, crushed⠀
1 drop teal food gel⠀
⠀
DECORATIONS:⠀
½ cup mini choc chips⠀
FULL RECIPE -> Tastemade.com⠀
#cheesecake #pudding #cheesecakepudding #watermelon #summertreat #creamcheese #vanillaextract #sweettreat #desserttime
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Watermelon Cheesecake Pudding ⠀ : @thescranline ⠀ INGREDIENTS:⠀ 100g Watermelon, frozen⠀ 215g flour⠀ 1 1/2 tsp baking powder⠀ 132g sugar ⠀ 187ml milk⠀ 65ml oil⠀ 60g butter⠀ 1tbsp yogurt⠀ 1 egg⠀ 1/2 tsp vanilla extract⠀ 3 drops teal food gel⠀ ⠀ CHEESE

Steak & Potato Kebabs⠀
INGREDIENTS:⠀
1 1/2 pounds sirloin steak, cut into 1 1/2-inch chunks⠀
4 tablespoons extra-virgin olive oil, plus extra to drizzle⠀
2 cloves garlic, minced⠀
1 tablespoon soy sauce⠀
6 baby purple potatoes⠀
6 baby white potatoes⠀
6 baby red skinned potatoes⠀
6 wooden skewers, or use metal ones (if using wooden ⠀
ones remember to soak them first)⠀
⠀
SAUCE:⠀
1 tablespoon olive oil⠀
1 1/2 tablespoons butter⠀
3 cups chestnut mushrooms⠀
1/2 cup dry white wine⠀
1/4 cup brandy⠀
1 tablespoon balsamic vinegar⠀
2/3 cup crème fraîche⠀
1 tablespoon freshly chopped parsley⠀
Salt and freshly ground black pepper⠀
⠀
STEPS:⠀
Place the steak, olive oil, garlic and soy sauce in a plastic bag and mix together. Place into the fridge to marinate for 30 minutes.⠀
Boil the potatoes for 5 minutes, then drain and refresh in cold water.⠀
To make the sauce - Heat the oil and butter in a frying pan and add the mushrooms, cooking for 3 to 4 minutes until the mushrooms are golden. Add the garlic and cook for 2 minutes then add the wine, brandy and balsamic and reduce the volume of liquid by half.⠀
Stir in the crème fraîche and parsley to finish and heat through. Season to taste and keep warm until needed.⠀
When ready to cook, thread the meat and potatoes, alternating between each, onto 6 skewers.⠀
Drizzle with a little more olive oil and season with salt and pepper.⠀
Heat a griddle pan over medium-high heat and grill the skewers until crisp on the edges, 2 to 3 minutes each side.⠀
Let them rest under foil for 5 minutes, then serve warm with the mushroom sauce.⠀
#steakandpotato #steakkebabs #kebabs #dinnerideas #tastemademedoit #steaks #cremefraiche #whitewine #sirloinsteak
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Steak & Potato Kebabs⠀ INGREDIENTS:⠀ 1 1/2 pounds sirloin steak, cut into 1 1/2-inch chunks⠀ 4 tablespoons extra-virgin olive oil, plus extra to drizzle⠀ 2 cloves garlic, minced⠀ 1 tablespoon soy sauce⠀ 6 baby purple potatoes⠀ 6 baby white potatoes⠀

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Cookie Dough Peanut Butter Cake ⠀
: @tastemadeuk⠀
INGREDIENTS:⠀
Devil’s food cake mix (1 x 450-gram box)⠀
Eggs and oil, as per box instructions⠀
800 grams chunky peanut butter⠀
800 grams flour⠀
300 grams granulated sugar⠀
200 grams choc chips⠀
250 milliliters water⠀
200g dark chocolate⠀
200g double cream ⠀
100g peanut butter (+ tbsp oil)⠀
50 grams of Reece’s pieces⠀
⠀
STEPS:⠀
Preheat the oven to 180C (160C fan). Make the cake mix according to the packet directions, and divide between 2 greased and lined 20-centimeter cake tins. Bake for 25 minutes or until a skewer comes out clean. Let cool in the tins for 10 minutes then put onto a wire rack to cool completely.⠀
Make the cookie dough - line the bottom and sides of 2 20 centimeter cake tins. Put the peanut butter, flour, and sugar into a large mixing bowl and use an electric whisk to bring it all together. Add the choc chips and water and carry on whisking to bring it all together. Divide the cookie dough between the two cake tins. Use your fingers to squash it into the edges then smooth it over with the back of a spoon and put to one side. ⠀
Make the ganache - Finely chop the chocolate and put it into a mixing bowl. Bring the cream to a gentle simmer then pour it over the chocolate and quickly whisk it all together. In another saucepan, gently warm the smooth peanut butter, then put it into a piping bag fitted with a small round tip.⠀
Assemble the cake - Level off the tops of the sponges. Put one onto a serving plate then position the first cookie dough disk perfectly on top. Spoon half of the ganache on top and spread it around. Put the second sponge on top, and top that with the final cookie dough round. ⠀
Spoon the ganache onto the top and smooth it over with a palette knife. Pipe peanut butter in lines across the top of the ganache. Drag a skewer through the peanut butter to marble the top. Roughly chop Reece’s pieces and sprinkle them around the top edge of the cake. Leave to stand for one hour before serving. ⠀
#cookiedough #peanutbutter #chocolatechipcookiedough #ganache #chocolateganache #desserttime #tastemademedoit⠀
⠀
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Cookie Dough Peanut Butter Cake ⠀ : @tastemadeuk ⠀ INGREDIENTS:⠀ Devil’s food cake mix (1 x 450-gram box)⠀ Eggs and oil, as per box instructions⠀ 800 grams chunky peanut butter⠀ 800 grams flour⠀ 300 grams granulated sugar⠀ 200 grams choc chips⠀ 250 mi

Shaken or stirred, the perfect dirty martini isn’t complete without a garnish. Olives stuffed with Boursin® Garlic & Fine Herbs Cheese take your classy cocktail to the next level, so you can sip and snack like a true adult. Want more tips? We've partnered with Boursin to make hosting easier with our co-branded book, Gathering: A Guide to Hosting at Home. #MadeToWow #Sponsored by @boursincheese

INGREDIENTS:
4 tablespoons Boursin Garlic & Fine Herbs cheese
6 green Spanish olives
5 ounces vodka
1 ounce dry vermouth
1 ounce olive brine

STEPS:
Using a small cheese knife, fill each olive with approximately 1/4 teaspoon of Boursin cheese. Set aside while you prepare the martinis.
Fill a shaker three-fourths of the way with ice. Add vodka, vermouth and olive brine. Shake until canister is very cold to the touch. Strain into a chilled martini glass. Pierce three Boursin stuffed olives with a toothpick and garnish each martini.
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Shaken or stirred, the perfect dirty martini isn’t complete without a garnish. Olives stuffed with Boursin® Garlic & Fine Herbs Cheese take your classy cocktail to the next level, so you can sip and snack like a true adult. Want more tips? We've part

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This is NOT your grandma's Jell-O! Follow @tastemadetravel to see more amazing videos like this!
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This is NOT your grandma's Jell-O! Follow @tastemadetravel to see more amazing videos like this!

40% of the American food supply ends up in the trash. Shepherd's pie is a great way to clean out your fridge and use items that you otherwise may not use. 
Watch Bill Bracken in the latest episode of #BrokenBread with @chefroychoi as they talk about food waste and the impact it has for consumers on Tastemade TV and @KCET. More info on www.brokenbread.tv
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40% of the American food supply ends up in the trash. Shepherd's pie is a great way to clean out your fridge and use items that you otherwise may not use. Watch Bill Bracken in the latest episode of #brokenbread with @chefroychoi as they talk about

Taco Tuesday just got way easier. Use a sheet pan to whip up these shrimp tacos, which get a boost of flavor from the Stella Star Ingredient: a spicy, creamy Bang Bang sauce! #Sponsored by @stellaartois⠀
⠀
INGREDIENTS:⠀
8 soft corn tortillas⠀
Canola cooking spray⠀
Kosher salt⠀
1 pound medium shrimp, peeled and deveined with tails removed⠀
2 tablespoons olive oil⠀
1 diced jalapeño, seeded⠀
1 teaspoon chili powder⠀
1 teaspoon cumin⠀
1/2 teaspoon smoked paprika⠀
1 teaspoon kosher salt⠀
⠀
BANG-BANG SAUCE:⠀
5 tablespoons sweet chili sauce⠀
1/2 cup Greek yogurt⠀
2 teaspoons Sriracha sauce⠀
Thinly shredded red cabbage⠀
⠀
STEPS:⠀
Heat oven to 350 degrees.⠀
For the tortillas:  Carefully drape the tortillas over two oven racks and bake until crisp, about 10 minutes.⠀
For the shrimp:  Add the shrimp to a lined sheet tray and drizzle with olive oil. Sprinkle with jalapeño, chili powder, cumin, smoked paprika and salt. Toss together and bake for 10 to 12 minutes, until cooked through.⠀
To make the bang-bang sauce:  Combine the chili sauce, Greek yogurt and Sriracha in a small bowl.⠀
To serve:  Add cabbage to the bottom of the taco and add shrimp and the sauce.⠀
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Taco Tuesday just got way easier. Use a sheet pan to whip up these shrimp tacos, which get a boost of flavor from the Stella Star Ingredient: a spicy, creamy Bang Bang sauce! #sponsored by @stellaartois ⠀ ⠀ INGREDIENTS:⠀ 8 soft corn tortillas⠀ Canola

Knock You Naked Deep Dish Pie⠀
INGREDIENTS:⠀
1 small (1 1/2 oz) Milky Way bar⠀
3 1/2 oz milk chocolate⠀
17 oz brownies⠀
⠀
CARAMEL LAYER:⠀
1/2 cup evaporated milk⠀
50 (15 oz) caramels⠀
⠀
CHOCOLATE LAYER:⠀
10 1/2 oz milk chocolate, finely chopped⠀
5 oz dark chocolate, finely chopped⠀
1 3/4 cups heavy cream⠀
⠀
ASSEMBLY:⠀
1 cup heavy cream⠀
Powdered sugar⠀
3 1/2 oz pecans, chopped⠀
⠀
STEPS:⠀
For the crust - Melt the Milky Way bar and milk chocolate in a double-boiler until smooth. Place the brownie chunks into a food processor and blitz until crumbs and then add the melted chocolate. Press into a greased and lined 8-inch springform pan, and place in the fridge.⠀
For the caramel layer - In a pan set over medium heat, melt the caramels and evaporated milk. When melted and combined, pour over brownie base. Place in the fridge for 3 hours.⠀
For the chocolate layer - Place the chocolates in a medium heatproof bowl. In a medium pan, heat the cream until nearly boiling. Remove from the heat and pour over the chocolate, stirring until everything has melted together and has a smooth, silky consistency. Set aside to cool a little then pour over the caramel mixture. Leave to set for a minimum of 4 hours.⠀
When ready to serve, whip the cream and powdered sugar together until soft peaks form and then spoon over the top of the pie. Sprinkle with the chopped pecans and serve.⠀
#deepdish #desserttime #milkyway #heavycream #darkchocolate #powderedsugar #milkchocolate #sweettreats
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Knock You Naked Deep Dish Pie⠀ INGREDIENTS:⠀ 1 small (1 1/2 oz) Milky Way bar⠀ 3 1/2 oz milk chocolate⠀ 17 oz brownies⠀ ⠀ CARAMEL LAYER:⠀ 1/2 cup evaporated milk⠀ 50 (15 oz) caramels⠀ ⠀ CHOCOLATE LAYER:⠀ 10 1/2 oz milk chocolate, finely chopped⠀ 5 oz