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Giant #JaffaCake

INGREDIENTS
2 packs orange jelly
100ml boiling water
200g butter, at room temperature
200g caster sugar
4 eggs
200g self raising flour
2 tbsp milk
1 tsp baking powder
300g 70% cocoa dark chocolate (divided into 200g and 100g)

STEPS
Break the jelly into pieces and put it into a small saucepan with the boiling water. Heat gently, stirring constantly, until the jelly cubes dissolve then pour it straight into the 20cm frying pan. Put that into the fridge for 2 hours, until fully set.
Preheat the oven to 160C (140C fan). Grease the 30cm frying pan well and set to one side. 
In a large mixing bowl, cream together the butter and sugar, then beat in the eggs one by one. Sieve in the flour and baking powder, and fold until just mixed through. Add 2 tablespoons of milk to loosen the batter. 
Pour the batter into the greased frying pan and cover the top loosely with foil, folding it over the edges. Put the cake into the pre-heated oven and bake for 40 minutes, then remove the foil and bake for another 5 minutes or until a skewer comes out clean. 
Turn the cake the right way up. It should have risen without a peak but if the top isn’t flat, trim it with a knife to level it out. Carefully turn the orange jelly out of the pan into the middle of the cake. 
Melt 200 grams of chocolate. Use a thermometer and take it to 45 C. Then remove it from the heat. Finely chop the remaining 100g of chocolate and stir it in. Stir constantly until the temperature reaches 27 C.
Use a teaspoon to spoon melted chocolate neatly around the edge of the cake. If the chocolate is cool enough you should be able to spread it to the edges without it running over. Don’t add too much or it will run down the sides of the cake. Then spoon chocolate over the rest of the cake and use the back of a spoon to spread it around as neatly as possible. 
Working quickly, use a skewer to make marks in the top like a jaffa cake. Leave to cool for 1 hour then transfer to a serving plate.
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Giant #jaffacake INGREDIENTS 2 packs orange jelly 100ml boiling water 200g butter, at room temperature 200g caster sugar 4 eggs 200g self raising flour 2 tbsp milk 1 tsp baking powder 300g 70% cocoa dark chocolate (divided into 200g and 100g) STEPS

London, United Kingdom
We had a hole lot of fun making these!  :@GeorgiasCakes
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We had a hole lot of fun making these! :@georgiascakes

London, United Kingdom
Angel Delight Cheesecake

INGREDIENTS
300 grams digestive biscuits
200 grams dark chocolate, melted
66 gram pack chocolate pudding whip (Angel Delight)
150 millilitres milk
300 millilitres double cream
400 grams cream cheese
150 grams milk chocolate, melted and cooled slightly
2 (13 gram) sachets of gelatine, dissolved in 100 millilitres of warm water
2 medium bananas, thinly sliced
100 grams store bought salted caramel sauce
250 millilitres double cream
125 grams mascarpone 
3 tablespoons icing sugar
2 tablespoons cocoa powder

STEPS
Make the base: line a 20 centimetre, loose-bottomed cake tin. Place the biscuits in a food processor and blitz into crumbs. Pour the melted chocolate onto the biscuit crumbs and blitz again. Spread the biscuit mixture across the base of the cake tin and place into the fridge for 15 minutes to cool.
Make the cheesecake: place the milk, cream cheese and cream into a bowl and sprinkle over the chocolate pudding powder. Whisk with a hand whisk until smooth. Add the melted chocolate and gelatine. Whisk again until smooth and slightly thickened, then set aside.
Take the tin out of the fridge and spread the salted caramel sauce over the base. Cover the caramel with the banana slices. Spoon the cheesecake mixture over the top and smooth the top with a palette knife. Place into the fridge for at least 4 hours.
To finish: whip the cream, mascarpone, and sugar together in another bowl until it forms soft peaks. Transfer to a large piping bag with a wide, round nozzle (about 2 centimetres).
Remove the cheesecake from the fridge and pipe the cream, in blobs, over the cheesecake. Dust with cocoa powder and serve.
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Angel Delight Cheesecake INGREDIENTS 300 grams digestive biscuits 200 grams dark chocolate, melted 66 gram pack chocolate pudding whip (Angel Delight) 150 millilitres milk 300 millilitres double cream 400 grams cream cheese 150 grams milk chocolate,

London, United Kingdom
Mozzarella Stuffed Jalapeños

INGREDIENTS
8 jalapeño peppers
400g cooking mozzarella
8 rashers streaky bacon
Oil for deep frying 
STEPS
Trim the stalk from each jalapeño pepper, then carefully remove the seeds and pith without splitting open the pepper.
Cut the mozzarella into strips that will fit inside the jalapeños - and stuff the cheese inside.
Wrap a bacon rasher around each pepper and secure with a cocktail stick.
Carefully lower four of the jalapeños into the hot oil and cook for 4 minutes or until the bacon is brown and crispy.
Remove with a slotted spoon onto kitchen paper and repeat with the remaining peppers.
Remove the cocktail sticks. 
Sprinkle with sea salt flakes then serve, with a ranch dressing dip.
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Mozzarella Stuffed Jalapeños INGREDIENTS 8 jalapeño peppers 400g cooking mozzarella 8 rashers streaky bacon Oil for deep frying STEPS Trim the stalk from each jalapeño pepper, then carefully remove the seeds and pith without splitting open the pepp

London, United Kingdom
Is it just us or is this video NSFW @8unhouse?
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Is it just us or is this video NSFW @8unhouse ?

London, United Kingdom
Here's how to make a wooden lamp in case, you know, you have some extra time 
Crafted by @oandidesign for @TastemadeHome
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Here's how to make a wooden lamp in case, you know, you have some extra time Crafted by @oandidesign for @tastemadehome

London, United Kingdom
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Get the recipe  http://bit.ly/2JuCmf2
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Get the recipe http://bit.ly/2JuCmf2

Did you know you could do this with chickpeas? #foodhackfriday
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Did you know you could do this with chickpeas? #foodhackfriday

London, United Kingdom
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Keto Cheesecake

INGREDIENTS
200g skinless hazelnuts
75g butter
For the cheesecake:
300ml full-fat sour cream
600g full-fat cream cheese
2 tbsp powdered sweetener - (erythritol)
3 large eggs
6 large egg yolks
1 tbsp lemon juice
1 tsp vanilla extract
400g blueberries
1 tsp powdered sweetener - (erythritol)
1 tbsp lemon juice
STEPS
Pre-heat the oven to 180C. Place the hazelnuts on a baking tray and place into the oven. Bake for 8-10 minutes, until the hazelnuts smell toasted and are golden. Add to a food processor and blitz until a fine crumb is formed—be careful not to over blitz. 
Melt the butter over a medium heat until slightly brown and nutty smelling then tip into the food processor and pulse to combine.
Press the toasted crust into a 23cm spring form tin lined with a circle of greaseproof paper and smooth out. Bake for 8 minutes.
Remove the crust from the oven and allow to cool whilst you make the filling.
Using an electric hand whisk the sour cream, cream cheese and powdered sweetener together. Add the eggs and egg yolks and mix until smooth, then stir through the lemon juice and vanilla.
Wrap two layers of foil securely around the outside of the cake tin with the base in. Put the tin into a deep oven tray or dish, to act as a water bath, and boil the kettle.
Pour the cheesecake filling onto the base in the tin and cover the top of the tin loosely with foil. Pour boiling water into the water bath, so that it comes half-way up the cheesecake. Bake the cheesecake for 1hr 30 minutes, until just set. Switch off the oven and leave the cheesecake in there for 1 hour, so it cools slowly and is less likely to crack. Remove the cake tin from the water bath and leave it to cool completely, in its tin, before putting in the fridge for at least 4 hours, or overnight.

#keto #cheesecake #lowcarb
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Keto Cheesecake INGREDIENTS 200g skinless hazelnuts 75g butter For the cheesecake: 300ml full-fat sour cream 600g full-fat cream cheese 2 tbsp powdered sweetener - (erythritol) 3 large eggs 6 large egg yolks 1 tbsp lemon juice 1 tsp vanilla extract

London, United Kingdom
Grapefruit Crème Brûlée
INGREDIENTS
2 pink grapefruit
400ml double cream
40g caster sugar
4 large egg yolks
To serve: 
3 tbsp caster sugar
Whipped cream

STEPS
Pre-heat the oven to 140c.
Halve all the grapefruit, then carefully and neatly remove all of the flesh, setting aside for later.
In a saucepan, heat the cream and sugar until just below simmering point. Beat the egg yolks in a bowl, then slowly add the hot cream, whisking continuously.
Add 4 tbsp grapefruit juice, then divide the mixture between the empty grapefruit shells. Place in a small roasting tray, then pour boiling water into the tin so it comes half way up the shells. 
Bake for 40-45 minutes or until the custard is set. Remove from the oven and allow to cool for 15 minutes in the tin. Remove the grapefruit shells and place in the fridge to chill completely (at least 3 hours).
To serve: Sprinkle with the caster sugar and brulee with a blowtorch. Serve topped with some whipped cream and decorate with slices of grapefruit.
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Grapefruit Crème Brûlée INGREDIENTS 2 pink grapefruit 400ml double cream 40g caster sugar 4 large egg yolks To serve: 3 tbsp caster sugar Whipped cream STEPS Pre-heat the oven to 140c. Halve all the grapefruit, then carefully and neatly remove all

London, United Kingdom
Brie Spaghetti Carbonara

INGREDIENTS
1kg wheel brie, at room temperature
500g linguine
200g pancetta
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
25g chopped parsley
Pinch chilli flakes
Plenty of freshly ground black pepper
200g grated Parmesan, for serving

STEPS
Preheat oven to 180 / 160 C fan. Cut off the top rind of brie then place brie in a cast iron pan of about the same size - you want the brie to fit snugly into the pan. Bake until the brie is totally melted throughout, about 30 minutes.
Meanwhile, cook spaghetti according to packet instructions. When cooked, drain and save about 200ml pasta water, then transfer the cooked spaghetti to a warmed bowl.
In a large saucepan, fry the pancetta in 1 tbsp of the olive oil until golden and crisp, then add the garlic and fry for a further 1 minute. Add to the bowl with the pasta and toss with the spaghetti, the remaining 1 tbsp olive oil, parsley, chilli flakes and plenty of freshly ground black pepper.
After removing brie from oven, immediately add spaghetti to the cheese and toss until coated using tongs. If the brie is too thick, add a little pasta water to loosen. Serve immediately with Parmesan.
The melted brie will congeal very quickly once removed from the oven. It’s best to eat this dish immediately after it's been made.
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Brie Spaghetti Carbonara INGREDIENTS 1kg wheel brie, at room temperature 500g linguine 200g pancetta 2 tbsp extra-virgin olive oil 3 cloves garlic, minced 25g chopped parsley Pinch chilli flakes Plenty of freshly ground black pepper 200g grated Parm

London, United Kingdom
Easy No-Knead Bread

INGREDIENTS
300g strong white flour
100g strong wholemeal flour
1 1/2 tsp salt
1/2 tsp instant yeast
360ml lukewarm water

STEPS
In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a sticky dough forms. Cover the bowl with cling film and let it rest overnight (about 12 hours) at room temperature.
In the morning, preheat the oven to 250°C / 225 C fan and cut a large round of baking paper so that it can fit  in the bottom of a large cast iron pot. Place the pot - lid and all, but NOT the paper into the oven to heat up - about 30 minutes. Alternatively, place a baking tray into the oven to heat up.
Whilst the oven is heating up, scrape the dough from the bowl onto a floured work surface and shape onto a ball. Place the ball onto the baking paper and then place everything  into the pot or place directly onto the baking sheet. If using the pot method; place into the oven with the lid on for 30 minutes, then remove the lid, and bake for another 15 - 20  minutes to get the outside crust golden brown and crispy. If using the baking tray method; place the baking tray into the oven along with a baking tray filled with ice cubes, to create steam and cook for 30 minutes. Transfer onto a cooling rack and let cool before slicing and eating.
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Easy No-Knead Bread INGREDIENTS 300g strong white flour 100g strong wholemeal flour 1 1/2 tsp salt 1/2 tsp instant yeast 360ml lukewarm water STEPS In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water unt

London, United Kingdom