Win a share of £300 daily for FREE, win FREE cards & MORE every week!

Loyal players – your time has come! We’re saying thank you every day @ 10pm with our £300 FREE Reward!

It’s FREE to play, you just need to have deposited that day to enter the room & claim your six complimentary cards! (You’ll find the room in the Free & Cheap tab.)

If you can’t get in, let our support team know – they’ll grant your entry in the blink of an eye!

Fullhouse: £100 bingo funds
4 lines: £80 bingo funds
3 lines: £60 bingo funds
2 lines: £40 bingo funds
1 line: £20 bingo funds

**************************************************************************

PLUS, get half price cards & extra LPS every week!

Wednesday Happy Hours!

• Enjoy a buffet of tasty treats every Wednesday with our new happy hours in all our hosted chat rooms between 6pm – 8pm where we’ll be serving:
  
  - Double LPS in all chat games!
  - A 55% re-deposit – use code YUMMY
  - 2000lps when you bingo on the strawberry pattern in our Tangy Tomato room!
  - Half price cards in our Hot Chocolate room!

Terms & Conditions:

£300 Free Reward
• First game commences 17/05/2013.
• Five line bingo game.
• Jackpot credited in bingo funds only. These are not withdrawable.
• Min 6 – max 6 cards.
• Cards are free.
• Game plays daily @ 10pm.
• If there is more than one winner per line, jackpot value will be split.
• Jackpot prizes will be credited to winner’s account immediately after winning the game.
• Last chance to claim cards into that day’s game will be a few minutes before the game plays.
• If you miss the close of buy time into the current day’s game, you will be able to claim cards into the following day’s game.
• If you cannot enter the room after depositing, contact our support team & they will manually allow your entry.
• Funded players only.


Wednesday Day Happy Hour

• Chat Hosts decison is final
• 55% re-deposit is valid once per player on a deposit of £10 – £100 between 6pm – 8pm only.
• Bonus credited in bingo funds only.
• Funded players only
• Players who bingo on the strawberry pattern will have their 2000lps credited the following day.
• 50% of cards only apply to the Hot Chocolate room between 6pm – 8pm.

Win FREE food shopping for a year!

Play our Supermarket Sweep game on Saturday 11^th May @ 8pm for a chance to win an amazing £3,000 towards your food shopping! That’s £250 worth of supermarket vouchers sent directly to you every month, for a year, if you bag the prize!

There’s two ways you can play:

• Pre-buy your £1 cards for the Supermarket Sweep game in the Special games tab.

AND

• Earn FREE cards into the game by playing your favourite bingo & instant games from Fri 12^th April  – Sun 5^th May.

200 points = 1 FREE card!

Action	Points
Bingo on the shopping bag pattern	10 points
Wager £1 on 75 ball bingo games	5 points
Wager £1 on 90 ball bingo games	5 points
Wager £10 on ANY instant games	1 point

Listen up Tasty VIP’s! you’ve got a chance to win extra FREE cards into our Supermarket Sweep game. If you’re amongst our top 5 players on our leaderboard on Tuesday 7th May, you’ll automatically get 5 free cards into the game!

Terms & Conditions

• Only funded players are eligible to take part & earn points/cards via actions
• Game plays Saturday 11^th May 2013 @ 8pm
• Cards cost £1 each.
• Min card purchase 1 – max card purchase 96.
• Points can be earned up until 23:59 Sunday 5^th May. 200 = 1 FREE card.
• It is not possible to buy/earn more than 96 cards into the game. If there are more than 96 cards earned into the game, these will not be allocated.
• points will be converted into cards automatically before the game plays
• If there is more than one winner, the prize value will be equally shared in the form of cash between the winners.
• There is no cash alternative for the prize, unless there is more than one winner or the winner resides outside of the UK.
• Voucher delivery is not automatic; the winner will be contacted by a Tasty Bingo promotions member for confirmation of preferred supermarket vouchers and address details.
• The winner can choose to receive a supermarket voucher worth £250 every month for 12 months or get the £3,000 worth of vouchers sent in one go.
• Please allow up to 30 days for delivery.

Where: Tasty Bingo
When: 8th March – 4th April
Prize: A share of £2,000 cash!
How to get to the top prize: Play your favourite Bingo and Instant Games to accumulate as many points as possible & top our Tournament Leaderboard. We will reward you with points whenever you:

Actions	Points
Bingo on the Easter Egg Pattern.	20 points
Every £1 wagered on Bingo games.	10 points
Every £10 wagered on Instant Games.	1 point

Check out our cash prizes!

Place	Prize
1st place	£300
2nd place	£275
3rd place	£250
4th place	£225
5th place	£200
6th place	£175
7th place	£150
8th place	£125
9th place	£100
10th place	£50
11th - 15th place	Share of £100
16th - 20th place	Share of £50

Terms & Conditions

• The £2,000 Tea Party Bingo & Instant Game Tournament runs from 00:01 on Fri 8 March until 23:59 on Thur 4 April 2013, for funded players only.
• The Tournament includes the selected bingo & instant games only & points are allocated as indicated above.
• The Tournament Leaderboard will be updated daily.
• The £2,000 prize will be shared amongst the top 20 players as listed above.

How do I win? 

• Play the £70 Tasty Love Bite every day from 14 – 28 Feb @ 9pm!
• Be the first to cover 1 line, 2 lines or a Full House!
• Prize: FH: £40, 2L: £20, 1L: £10

 Terms & Conditions:

• Cards cost: 5p each
• Minimum card purchase: 1
• Maximum card purchase: 96
• Open to funded players only.
• The winners will be the first to cover 1 line, 2 lines or a Full House.
• If there is more than one winner the prize value will be shared.

You will need:

 For the Marinade:

1 kg Beef (undercut or sirloin)

3 one inch pieces fresh Ginger (peeled & bruised)

1 tbsp. fresh Ginger paste

50 gms fresh Garlic paste

1 tsp Turmeric powder

6 Peppercorns

5 Cloves

2 one inch Cinnamon Sticks

Juice of 2 Limes or a dash of Vinegar

4 tbsp Vegetable Oil

4 dry chilly peppers

1 cup Water

Salt to taste

Wash the chunk of beef & drain well.
Pierce with the fork all over the meat.
Rub ginger-garlic paste, turmeric powder, lemon juice & a little salt all over the meat.
Marinate for about 4 hours or preferably overnight in the fridge.
Heat the pressure cooker body with oil till hot.
Add broken dry chilly peppers, peppercorns, cloves, cinnamon sticks, bruised ginger & sauté well.
Add the marinated beef & sauté till the meat is browned on all sides.
Add 1 cup water or more if required.
Pressure cook up to 4-5 whistles till the meat is tender.
Let the cooker cool down & then open it.
If there is excess water then let the meat cook with the pan open.
Reduce till the gravy is thick.
Let the meat sit in the gravy till it absorbs the flavors.
You may baste the meat with the thick gravy from time to time.
When the chunk of roast cools down then proceed to prepare the chilli fry.

 For the Beef Chilli Fry :

 Ingredients:
2 cups Beef Roast (thinly sliced/julienned or cut into cubes)
1 med. Potato (peeled, cubed & soaked in water) (optional)
4 large Onions (peeled & sliced or diced)
1 med. Tomato (sliced or cubed)
½ tsp. Black or white pepper powder
3 flakes fresh Garlic (finely cut)
1 tsp. fresh Ginger (grated) (optional)
6-8 fresh Green Chillies (finely cut or julienned)
¼ tsp. Turmeric powder
A pinch of Sugar
4 tbsp Vegetable Oil
Salt to taste
A handful of fresh Coriander (roughly chopped)

Heat a wok with oil till hot. Reduce heat & add the green chillies, garlic-ginger & fry briefly. Add the drained cubed potatoes, turmeric, salt & fry till the potatoes are cooked through. Add the chopped onions & sauté till translucent. Then add the chopped tomatoes & a pinch of sugar & cook till soft. Add sliced/cubed roast beef, pepper powder & give it a good stir. Stir fry on high heat. Add some of the roast gravy if you like & stir well. Reduce heat & adjust salt to taste. Serve hot garnished with freshly chopped coriander leaves. Enjoy with bread or any Indian bread or on the side with some pilaf rice.

Ingredients for filling:
1 cup Milk
3 tsp. Refined Flour
1 tsp. Butter
½ cup Prawns (shelled, de-veined, boiled & chopped)
Salt, Pepper & grated Processed Cheese to taste
A pinch of fresh Nutmeg powder
1 tsp. Parsley/celery/coriander (chopped finely)
2 cloves fresh Garlic (finely minced)

Preparation of the Filling:

Warm the milk with butter, garlic, parsley & then add the refined flour slowly & stir continuously & briskly with a balloon whisk; making sure it is smooth.
Add salt, pepper & nutmeg powder & let the sauce thicken.
When the mixture is sufficiently thick & lightly coats the back of the spoon add the chopped prawns & keep stirring till the mixture thickens further. 
(Thick enough for filling)
Add grated cheese & stir to blend well.
Keep aside to cool.

Ingredients for the Pastry Dough:

100 gms Whole Wheat Flour
50 gms Refined Flou
250 ml. Water
2 tsp Butter
1 tsp Salt

Preparation of the Pastry Dough :

Sift both the flours together & keep aside for later use.
Bring to a boil water, salt & ghee/butter in a sufficiently large & deep pan. (I used my pressure cooker without the lid).
Remove the pan from the heat & add the sifted flour it to the boiling water. (It should not be lumpy)
Mix it quickly & briskly with a wooden spoon or a balloon whisk till well blended. Return to heat & cook until thick & smooth to come cleanly away from the sides of the pan.
Remove from heat & turn it on to a flat surface.
Knead into smooth dough when it is warm to the touch.
The dough is ready for rolling out the pastry for the prawn rissoles.

Preparation & Frying of the Prawn Rissoles :

1 Egg (lightly beaten)
A pinch of Pepper & Salt
Bread Crumbs for rolling
Vegetable oil for deep frying

Roll out the dough into small slightly thick discs on a floured board. (You may use a round pastry cutter or a lid of a tin to cut neat round discs).
Fill with prawn white sauce stuffing in the centre of the disc, fold into semi circle, press the edges firmly. Use an edged pastry cutter to give a good shape or shape as desired. (You may use lightly beaten egg to seal each rissole).
Beat one egg in a bowl very lightly.
Add some pepper & a pinch of salt.
Dip each of the prepared prawn rissoles into the egg mixture.
Drain to remove excess & roll in bread crumbs.
Refrigerate for at least 30 minutes to set.
Heat oil in a wok until hot
Reduce heat & gently lower the prepared crumbed rissoles.
Fry few at a time depending on the size of your wok.
Adjust heat while frying; make sure they do not burn.
Fry until golden brown.
Drain to remove excess oil completely with a slotted spoon.
Place on a plate lined with absorbent towels/paper.
Serve hot with your favourite dipping sauce.

You will need:-

1 box (1 lb 2.3 oz) fudge brownie mix Water
vegetable oil
eggs
1 tablespoon instant coffee granules or crystals
1 box (4-serving size) chocolate fudge instant pudding
pie filling mix
2 cups cold milk
1 bag (8 oz) toffee bits
1 container (8 oz) frozen whipped topping and thawed 

Heat oven to 350 degree Fahrenheit.
Grease bottom only of 13×9-inch pan with shortening or cooking spray.
Make brownie mix, using water, oil and eggs and adding coffee granules.
Spread batter in pan.
Bake until done.
Cool completely for about 1 hour.
Cut brownies into 1-inch squares.
Place half of the squares in bottom of 3-quart glass bowl.
Make the pudding mix, using milk.
Pour half of the pudding over brownies in bowl.
Top with half each of the toffee bits and whipped topping.
Repeat with remaining brownies, pudding, toffee bits and whipped topping.
Cover; refrigerate at least 4 hours before serving.
Store covered in refrigerator.

You will need:-

1) Lamb – 1 kg
2) Whole red chilli – 8-10 
3) Fresh coriander – handful
4) Cloves – 8
5) cinnamon – 1 piece
6) black pepper – 15
7) cumin seeds – 1/2 tsp
cardamom – 3
9) turmeric powder – 1/2 tsp
10) Ginger, finely sliced- 1 piece
11) curry leaves – 10 leaves
12) Onion – 2 finely chopped 
13) Oil – 2 tbsp
14) Salt as per taste 

Cut the lamb into cubes and clean well.
Roast ingredients 2-8 in a pan without oil until brown. 
Grind the browned ingredients.
Add turmeric powder. 
Mix the ground powder, lamb, ginger, curry leaves and salt in a cooking pot.
Add 1/2 cup water and cook. 
The lamb must be well coated with the ground mix spice.
Heat oil in another pan, add sliced onion and stir fry until golden brown.
Add the cooked lamb mix to this and stir well for 5 minutes.
Serve warm.

You will need:-

2 Packets (about 620 grams) Fresh Pizza Dough (available at Whole Foods Market)
Half a Cup Extra-Virgin Olive Oil
1 tsp Spanish Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Sea Salt
A few grinds of Black Pepper
150g Monterey Jack Cheese, small-diced
Loaf Pan-lightly oiled

Preheat your oven to 375˚F.
Mix together the olive oil, paprika, garlic powder, onion powder, sea salt and black pepper in a medium sized bowl. 
Press dough on a lightly flour surface.
Divide dough into sixteen balls. Press the center of each ball and filled with some diced cheese.
Then wrap the dough around the cheese and continue with the rest of the dough and cheese. 
Dip the filled dough in olive oil mixture, and layer the dough in the loaf pan.
Bake in the oven for about forty minutes or until golden brown in colour.

Serve warm.

You will need:-

3 Chicken Breasts, sliced
1 small head Broccoli, cut into small florets 
1 zucchini, sliced
1 large carrot, sliced
1 tsp Crushed Chilli
1 tsp Ground Cumin
2 tsp Crushed Garlic
1 tsp Ground Coriander
1 Spanish Onion, finely chopped
2 tbsp Coconut Oil
Juice of half a fresh Lime
3 tbsp Natural Crunchy Peanut Butter
2 tbsp Coconut Sugar
3 tbsp Shredded Coconut
1 tsp Tamari
2 cups of water 

Heat fry pan, add the coconut oil, coriander, cumin, garlic and red onion and fry for about 30seconds. Add the peanut butter, chilli, lime juice, coconut sugar, coconut and tamari sauce and stir. This will form a paste.
Gradually add the water, about half a cup at a time till you get the sauce to a consistency that you like.
Remember that more water means you shall get a thinner sauce.
Simmer for a few minutes and turn heat off and set aside.
In another heated pan, place a little coconut oil and a little garlic.
Add the chicken and brown it up. Add the vegetables and stir fry for a few minutes. 
Pour over the sauce and heat for about 1-2 minutes.
Serve this in a bowl with a serve of pasta or brown rice.