Browned Butter Double Chocolate Brownie – Delishar

Whether it is for a friend’s birthday, get together, or just a gift to say that you are thinking of that person, nothing beats a home-made treat that was made with love, and straight from the heart. You can cut out the brownies with your heart shaped cookie cutters and pack them into beautiful tins for that extra special touch!

 

These brownies are what they should be…rich, chocolatey, dense, and fudgy. Oh so decadent!  The ying yang chips I used gave the brownies a little crunch on the top which was lovely as it added another layer of texture to the fudgy brownies!

Have you taken part in the current Mayer Airfryer GIVEAWAY? Details below.

Preheat oven to 160C.
Melt butter in saucepan over med heat.

Continue to cook butter until brown and butter emits a nutty aroma.
Remove from heat and stir in sugar.

Whisk in cocoa powder, salt, espresso powder, and baking powder.
Allow mixture to cool while you line your 8×8 inch baking pan with parchment paper, and lightly grease it.

Mix in egg one at a time.

Until batter is smooth and well combined.

Mix in flour and vanilla essence.
Beat until batter is thick, shiny, and no streak of flour can be seen.

Fold in chocolate chips.

Pour batter into prepared pan, and top mini chocolate chips on top.
Bake for 25 minutes, until skewer inserted comes out almost clean.
Cool brownie in pan on wire rack completely before cutting into portions.

Browned Butter Double Chocolate Brownie

Sharon of Delishar

(Makes a 8×8 inch)

  • 10 tbsp unsalted butter cut into smaller pieces
  • 1 cup sugar
  • 3/4 cup good quality cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp espresso powder
  • 2 large eggs
  • 1-1/2 tsp vanilla extract
  • 2/3 cup plain flour
  • 1/3 cup chocolate chips
  • 1/4 cup mini chocolate chips
  • Preheat oven to 160C.

  • Melt butter in saucepan over med heat.

  • Continue to cook butter until brown and butter emits a nutty aroma.

  • Remove from heat and stir in sugar.

  • Whisk in cocoa powder, salt, espresso powder, and baking powder.

  • Allow mixture to cool for 5 minutes while you line your 8×8 inch baking pan with parchment paper, and lightly grease it.

  • Mix in egg one at a time.

  • Until batter is smooth and well combined.

  • Mix in flour and vanilla essence.

  • Beat until batter is thick, shiny, and no streak of flour can be seen.

  • Fold in chocolate chips.

  • Pour batter into prepared pan, and top mini chocolate chips on top.

  • Bake for 25 minutes, until skewer inserted comes out almost clean.

  • Cool brownie in pan on wire rack completely before cutting into portions.

To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

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Nutella Swirled Peanut Butter Chips Blondie – Delishar

This is my first blondie, and quite honestly I’m liking it a lot! It’s a one bowl bake that requires no mixer and very little clean up! The blondie has a caramel-ish flavour with a fudgy center, and a crackling top. Very interesting texture! I love the balance of the slightly salty peanut butter chips, caramel center, and the distinct taste of the Nutella that everyone loves!

After taking the pictures, I cut them up further into 4 smaller bite size pieces for each square, and boy are they addictive! I had to keep them away from my home to exercise some self-control. So I took them to school to contribute to the table of goodies and my colleagues were popping them non-stop. :p But hey, I’m sharing the goodness! 🙂

 

Preheat oven to 175C.
Line an 8×8 inch pan with aluminium foil and lightly grease.
In a mixing bowl a whisk together sugar, and brown sugar.
Then add your cooled melted butter and egg.
Mix to combine.

Add in flour, and mix to combine.

Then fold in peanut butter chips.

And pour batter into prepared pan.

Drop dollops of nutella on top of the batter.

Use the back of a knife or a chopstick to create swirls.
Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.
Allow to cool in pan before cutting.
Keep airtight at room temperature for up to a week. 

Nutella Peanut Butter Blondie

Delishar

Makes an 8 inch square pan

  • 1/2 cup 113g butter, melted and cooled slightly
  • 1/4 cup 50g sugar
  • 1/2 cup 110g packed brown sugar
  • 1 large egg grade AA, 65g
  • 2 tsp vanilla extract
  • 1 cup 128g plain flour
  • 1 cup 175g Reese’s Peanut Butter Chips
  • 1/3 cup 99g Nutella
  • Preheat oven to 175C.

  • Line an 8×8 inch pan with aluminium foil and lightly grease.

  • In a mixing bowl a whisk together sugar and brown sugar.

  • Then add your cooled melted butter and egg.

  • Mix to combine.

  • Add in flour, and mix to combine.

  • Then fold in peanut butter chips.

  • And pour batter into prepared pan.

  • Drop dollops of nutella on top of the batter.

  • Use the back of a knife or a chopstick to create swirls.

  • Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.

  • Allow to cool in pan before cutting.

  • Keep airtight at room temperature for up to a week.

 

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Lemon Basil Alaskan Crab Pasta – Delishar

 

Super quick, and incredibly simple to make, but guaranteed to impress your dinner guest! It took me only 20 minutes to make this gorgeous plate of pasta! I regretted not making larger portion of this dish as both the husband and I could not get enough of it! I made another 2 servings using teddy bear shaped pasta for the girls, and they finished their meal at record speed!

This time round, I used The Alaska Guys‘ Wild Alaskan Golden King Crab. Since they are already cooked in Sea Brine (a salt water solution that acts like a natural preservative) it means I just have to get them out of their shell with my pair of trusty kitchen shears and heat them up! The crab legs made the would-have-been-boring pasta popped with it’s succulent, sweet, salty, and most definitely fresh taste of the Alaskan sea!

TAG‘s Wild Alaskan Seafood are caught from the open sea of Alaska, then almost immediately the live crabs are cleaned, cooked, and packed for shipping to ensure that you get the freshest possible seafood from the Alaskan sea to your dining table. If you have not tasted Alaskan Crab, you are missing out on something really good. Use discount code “Delishar5” if you are planning to try out some of The Alaskan Guy‘s wild Alaskan Seafood!

Win S$68 TAG in-store voucher for you to redeem any of their wild caught Alaskan seafood! Go to GIVEAWAY page for more details! 

Ingredients (Serves 2)

  • Alaskan King Crab from The Alaska Guys, about 1/2 cup 
  • 2 servings of pasta
  • 2 lemongrass, ends only cut to 2 inch pieces & bruised 
  • 1/2 cup cherry tomatoes, halved
  • Handful of fresh basil, chiffonade
  • 4-5 cloves garlic, minced
  • 1 tbsp butter
  • 1/4 cup olive oil
  • 1/2 lemon
  • Salt and pepper to taste
  • Reserved cooked pasta water
  • Lemon zest and basil for garnish (optional)

Method

Cook your pasta just shy of al-dente in a pot of salted water with lemongrass.

Reserve some of the water for later.

Remove shell of the Alaskan King Crab and cut it into bite size pieces.

Heat pan on med-low, add oil and butter.

When butter is melted, add garlic. 

Allow garlic to infuse oil for a couple of minutes without browning, lower heat if necessary.

Then add crab meat and cherry tomatoes. 

Saute for 2 minutes, and add pasta.

Toss to coat pasta, adding some pasta water if too dry.

Season with salt and pepper.

Remove from heat, squeeze in lemon juice, and toss in basil leaves.

Toss to combined and garnish. 

Serve immediately.

Bon appetit!!

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Jamie Oliver’s Chicken in Milk – Delishar

I have to admit that I was skeptical when I first saw the recipe. Curdled milk does not sound or look appetizing. But I decided to give it a go anyway, since I’ve seen and heard plenty of good review for this dish. It came as a bonus that it happened to be a one pot meal, so it gets some extra brownie points!

When my craving knife made it’s way into the beautifully roasted chicken, I can’t believe how moist and wonderful the inside of the chicken was! A river of juicy goodness made its way out, I caught myself saying “whoa!”.

The meat was so moist and tender! The husband commented that this was one of the best roasted chicken he had, and I second that. I’m normally not a chicken skin person, but this… I couldn’t get enough of it. Gorgeously roasted to a perfect golden brown with such lovely flavours that knew it’s way around my taste-buds! I added some baby spinach when it’s hot out of the oven to wilt it in it’s delicious elixir and served it with couscous. This is definitely going into my ‘Make again’ folder! Enough said, lets get cooking!

Don’t forget to take part in the current giveaway!!

 

 

Chicken in Milk

Delishar

  • 1.5 kg Chicken
  • Salt and Pepper
  • 1/2 cup or 115g butter
  • 1/2 cinnamon stick
  • Handful of fresh sage
  • zest of 2 lemon
  • 10-12 cloves garlic skin on
  • 565 ml milk
  • A pack of baby spinach about 120-150g
  • Preheat oven to 190C.

  • Season chicken generously with salt and pepper. Don’t forget the cavity.

  • Melt butter in a dutch oven, I used WMF oven safe Concento Pot

  • Pan fry all 4 sides of the chicken, to get an even golden colour.

  • Remove from heat, lift chicken out of pot, and drain away the grease.

  • Stuff the chicken cavity with as many lemon halves as it can fit.

  • In the same pot, add garlic cloves, and return chicken into the pot.

  • Add the rest of the ingredients, sage, cinnamon, sage, lemon zest, and milk.

  • Cover and bake for 45 minutes.

  • Then uncover continue baking for another 45 minutes.

  • Total 1 hour 30 minutes, until internal temp is 65*C and juices runs clear.

  • Remove chicken from pot carefully,and place it on serving plate.

  • Add spinach into pot and stir until wilted.

  • Spoon spinach and juices on the side of the chicken.

  • Serve immediately.

Adapted from Jamie Oliver

 

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Thai Iced Tea Cupcakes with Condensed Milk Vanilla Bean SMBC – Delishar

“You hit the spot” said the husband who is a big fan of Thai Iced Tea. I made at least 3 batches of these babies to give away to people.

A dear friend of mine, Sharron bought a pack of Thai tea leaves back from her Bangkok trip. When she passed some to me, I immediately wanted to mess around with it. At first I was toying with the idea of making a chiffon but very quickly settled for cupcakes. It’s been a while since I last made them. Glad I made the right decision to make these babies! Gave some to Sharron, and I’m super glad that her lovely daughter who is a fan of Thai Iced Tea liked it too. 🙂 I’m pretty sure you can purchase the Thai tea leaves from golden mile complex, I saw a seller selling it on qoo10 as well.

Tried out a new technique of SMBC which does not require one to beat the meringue to stiff glossy peaks. However, I found the new recipe a tad bit too sweet as it uses a 1:2:2 ratio of eggs:sugar:butter. When I reduced the sugar, it seems like the buttercream had a much softer consistency which doesn’t quite hold its shape in our 34C weather for long. I’ll go back to my old Swiss Meringue Buttercream recipe that’s more stable.

Thai Tea cupcakes 3

Don’t you just want to take a bite into that luscious and velvety SMBC?! And that cupcake was moist, fluffy, milky, and addictive! I had one right after I finished frosting. At first cut only 1/4 for a taste test but couldn’t help myself but to gobble down the rest of the cupcake. And I’ll confess… I had another for breakfast! 😛

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Thai Iced Tea Cupcakes

Sharon of delishar

Cupcakes

  • 1/2 cup butter 113g, softened
  • 1 cup evaporated milk or fresh milk
  • 2 tbsp condensed milk
  • 1/4 cup  + 2 tbsp Thai Iced Tea Leaves
  • 1 & 1/4 cups + 2 tbsp cake flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 & 1/2 tsp vanilla extract
  • 2 eggs room temp
  • 3/4 cup sugar
  • 1/2 batch of condensed milk vanilla bean SMBC recipe included

Condensed Milk Vanilla SMBC

  • 6 egg whites 180g (use fresh ones)
  • 300 g caster sugar
  • 454 g unsalted butter cool but slightly soft cut into 1 inch cubes
  • 1/4 tsp salt
  • 1 tbsp vanilla bean paste
  • 2 tbsp condensed milk

Cupcakes

  • Method

  • Preheat oven to 175C.

  • Line muffin pan with paper liners.

  • In a saucepan over med low heat, add evaporated milk and condensed milk.

  • Heat until bubbling at the side, stirring occasionally.

  • Remove from heat and add tea leaves.

  • I used a tea baggie so I don’t have to strain it.

  • Cover and allow to sit for 8-10 minutes.

  • Then strain, making sure you get as much of the liquid mixture as possible.

  • In a mixing bowl, whisk together baking powder and flour.

  • Cream butter, salt, and sugar together on med high speed for 1-2 minutes until light and fluffy.

  • Add vanilla extract.

  • Beat in eggs one at a time.

  • Add 1/3 of the flour mixture and mix on low.

  • Stream in 1/3 of the milk tea mixture.

  • Alternate between flour and milk tea until done.

  • Mix until JUST combined! Do not overmix.

  • Fill cupcake liners to about 3/4 full.

  • Bake for 20-25 minutes (mine took about 22 minutes) or until a skewer inserted comes out clean or a few moist crumbs.

  • Leave to cool in tray for 5-10 minutes then transfer to cool completely on wire rack.

Condensed milk SMBC

  • Place sugar and egg whites in a large heat proof bowl.

  • Whisk continuously over a double boiler / bain marie (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.

  • Whisk and whisk until the mixture comes to a temperature of 160F or 71C.

  • Remove from heat and move mixture to stand mixer.

  • Whisk until mixture cools down, it can take about 10 minutes.

  • This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

  • When meringue is cooled, glossy, and formed firm peaks.

  • Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

  • Then add your salt, vanilla paste, and condensed milk.

  • Beat until combined.

  • Frost your cuppies!

SMBC recipe makes enough to frost 24 cupcakes.
You can freeze the rest in an airtight container for up to 3 months or in chiller for up to a week. 🙂

Adapted from bowenappetit.com
 Thai Tea Cupcake 2

 

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Spongy Honey Banana Cake – Delishar

 This is THE recipe you NEED to try out at least once in your lifetime! The best banana cake I’ve every made! So soft, spongy, and absolutely delish! Oh, and it’s so darn easy to make it too. I told the husband that I’m going to bake a banana cake, walked to the kitchen, prep and sent it to the oven. Cleaned up the kitchen and was back in the room about 15 minutes later. My husband was so surprised, he said, “You are done baking already?!”, maybe he just wanted me out of his hair for a little while longer. 😛

I couldn’t even be bothered with lining my tin as you can see. I used a non-stick, sprayed it with baking spray, pour the batter in, and baked it. Nothing stuck to my tin when I flipped the cake out.

The recipe called for cooling the cake upside down immediately after it is out of the oven but I shock my cake instead. When you shock your cake, meaning drop your pan (with your cake in it of course) on the kitchen counter at least from a 20-30cm height, right after it is out of the oven, it prevents the cake from shrinking. This process breaks the wall within the air molecules that expanded during the baking process, and allowing air to enter the cake and retain it’s shape. If not, the air molecules will contract as it cools, which will result in shrinkage of the cake.

Honey Banana Cake

I did not cool my cake upside down, and it has very little shrinkage as you can see. I left the cake to cool in the tin for 10 minutes, until it is cool to touch then flipped it out on the wire rack, and finally flip it back top side up to cool completely. Did the extra step just to test that there is little shrinkage with the shocking method. However, you can simply flip it out on the wire rack and allow to cool completely top side down too.

I used honey instead of sugar to keep the recipe sugar-free for the kids. Gave 1/2 of the cake to a co-worker who has a sweet tooth but is very careful about her refined sugar intake, and she loved it! She probably thanked me more than a dozen time. The husband had 2 in a row just before climbing into bed, and ordered me to save a few pieces for him. This is definitely going to be a staple in our family from now on. 🙂

Spongy Banana Cake

Delishar

Makes an 8×8 square pan

  • 3 eggs 60g each, use fresh ones
  • 1/4 cup honey 85g
  • 200 g banana approx 2 large, cut into small pieces
  • 100 g corn oil any neutral veg oil and melted butter works too
  • 75 g fine wholemeal flour*
  • 75 g cake flour*
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla bean paste / vanilla extract
  • pinch of salt
  • Preheat oven to 160C.

  • Spray pan with baking spray or line pan with baking paper.

  • In your stand mixer bowl, whisk together eggs, bananas, honey, and salt on med-high until ribbon stage.

  • Meanwhile, sift together wholemeal flour, cake flour, baking powder, and baking soda.

  • Sift twice.

  • Fold in sifted flour mixture to eggs, until just combined.

  • Add oil, vanilla, and mix until batter is shiny.

  • Make sure not to overmix the batter and deflate it!

  • Bang cake tin on counter top a few times to remove large air bubbles.

  • Bake for 30-40 minutes, or until skewer inserted comes out clean.

  • Shock the cake.

  • Drop cake on kitchen counter at 20cm height immediately after removing from oven to shock cake and prevent shrinking. (Read post to find out more about shocking)

  • Leave to cool in pan for 10 minutes then remove cake from pan and cool on wire rack completely before cutting.

*you can use 150g cake flour or top flour as well as all purpose flour in place of the 75g wholemeal + 75g cake flour.
Adapted from wensdelight

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Bacon and Cabbage Stir-fry – Delishar

When I serve this up on the table, it was the first to be wiped clean. Every last bit of sauce was gone. All 4 of my aunts, and my grandma commented that it was so good. What they didn’t know was that, it only took me 10 minutes to prep and cook this dish. It was the simplest amongst all the 3 other dishes I made for dinner that night. The sweetness of the cabbage really compliments the smokiness and saltiness of the bacon.

This is a great recipe to have when you have people coming over unexpectedly. When you have no time, and no idea what to feed your guest. Serve it with my 10 mins Maple Soy Chicken, visually appealing Stir-fried Eggplant and a soup (Tom Yum Goong or Easy Peasy Egg Drop Soup) with rice. There you made a 3 + 1 in under an hour. Feel free to use beef bacon or turkey bacon if you do not take pork.

Cook bacon in a cold pan.

Add stock and garlic.

Add in the stem part of the cabbage, cover and cook for a minute.

Then add the rest of the cabbage. Stir fry, cover and cook for 1-2 minutes until cabbage is wilted.
Season with salt and pepper to taste, and remove from heat.

Ingredients (Serves 3-4)

  • 4-5 cups of cabbage, chop into 1.5 inch pieces
  • 2 slices bacon, cut into 2cm length
  • 1-2 cloves garlic, minced
  • 3 slices ginger
  • 1/3 – 1/2 cup low sodium chicken stock (use less if you want it to be drier)
  • Salt and pepper to taste
  • Chopped spring onion for garnishing

Method

Add bacon in a cold pan over med heat.

Cook for a minute, turn heat up to med high.

Add chicken stock, ginger, and garlic. 

Cook until bacon is cooked through then add stems of cabbage.

Cover and cook for a minute, then add the rest of the cabbage.

Stir-fry, cover and cook for 2 minutes until cabbage is wilted and tender.

Season with salt (I didn’t have to add any) and pepper to taste.

Remove from heat.

Garnish with chopped spring onion and serve with steamed rice.

Bon appetit!!

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Peri Peri Chicken (Nando’s inspired) – Delishar

If you love Nando’s Chicken, you are going to love this! If you don’t, you are still going to fall in love with this recipe! It is incredibly easy to make. All you need to do into dump everything into the blender, blend, marinate the chicken, and roast it!

I served it with my Hasselback Potatoes and a side salad. The potatoes were baked together in the oven while the chicken was roasting. How easy was that?! The sauce is optional, but a good idea to have. Adjust the amount of chilli to your tolerance. Remember to use a snug fitting pan for your chicken too.

Here is a video on how to butterfly or spatchcock your chicken: Video from Food Wishes.

Peri Peri Chicken

Delishar

Serves 4

Chicken

  • 1 kg Whole chicken giblets removed and spatchcocked
  • 1-3 chilli padi/birds eye chilli 3 was spicy so adjust to taste, remove rib and seeds to tone down spice level
  • 1 red pepper
  • 1-1/2 tsp salt
  • 1 tsp whole black pepper
  • 1 tsp dried oregano
  • handful of fresh basil
  • 4 tbsp olive oil
  • 1-2 tbsp Worcestershire sauce optional
  • 2 tbsp lemon/lime juice
  • 2-3 tbsp white vinegar
  • 2 tbsp paprika
  • 2 shallots
  • 4-6 cloves garlic
  • Splash of water

Sauce

  • 1/4 cup reserved marinade
  • 2-3 tbsp water
  • Add all the ingredients except chicken (of course!) into a blender.

  • Blend until combined.

  • Reserve 1/4 cup of the marinade for the sauce.

  • Place chicken in a snug fitting pan.

  • Pour marinade all over chicken, rub it all over the chicken, the under side as well.

  • Cover with cling wrap and marinate for at least an hour to overnight.

  • Preheat oven to 200C.

  • Remove cling wrap.

  • Bake chicken on middle rack for 40-45 minutes or until internal temperature reads at lead 74C.

Sauce

  • Add the reserved marinade and water in a heavy bottom saucepan over med low heat.

  • Stir and bring to simmer, then reduce heat to low.

  • Simmer until sauce thickens.

  • Set aside until ready to serve.

Omit Worcestershire sauce if eating whole30 or substitute 1/2 tbsp coconut amino + 1/2 tbsp fish sauce.

 

Serve with sauce, side salad and Hasselback Potatoes.

Bon appetit!!

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Chia Seeds Banana Bread – Delishar

Super simple one bowl bake that does not require a mixer at all! Well, ok maybe 2 if you consider the other bowl that you prepare the flour in. Quite honestly, you can just use your blender to mix the wet ingredients together and pour it into your wet, which saves you more time!

I like a little hand work out before enjoying my bake products. 🙂 This recipe is so easy, you can get the kids to help you out as well! Let them have some fun in mashing the bananas, crack some eggs, and whisk the wet ingredients together.

Added some chia seeds for a little boost in health benefits. Yes, we all have heard a lot about that tiny little seed that brings about so much goodness. But that exactly is it and what are the benefits and side effects of consuming them? If you are interested in finding out more, Health Ambition has a comprehensive article that explains everything you need to know about Chia Seeds.

chia banana cake 3

 

The banana bread makes really good to-go breakfast. Opt to use maple syrup or honey instead of sugar. Simply substitute sugar to about 1/3 cup of honey/maple syrup. 

Moist and totally delish! I love how the aroma of banana fills the house while it was baking in the oven! Here’s how to make the easy peasy banana chia cake.

First preheat your oven to 165C.
Grease your loaf pan.
Then whisk together the flour, baking soda, salt, and chia seeds.

Then you mash the bananas, mix in the vanilla extract/paste, sugar, buttermilk, and oil.
Mix till combined.

Pour the wet ingredients into the dry ingredients.

Mix until just combined.

Pour batter into your loaf pan.
Use a knife to draw/ make a slit in the middle of your batter.
This will allow your bread to rise nicely and produce that pretty and uniform cracked top.
Then bake until a skewer inserted comes out clean.

chia banana cake 2

Chia Seeds Banana Bread

Delishar

Makes a 9×5 loaf

  • 1 cup all purpose flour
  • 3/4 cup fine wholewheat flour or substitute all purpose flour
  • 1 tsp baking soda
  • 2-3 tbsp chia seeds
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 3 over ripe bananas mashed
  • 1/2 cup veg oil
  • 1 tsp vanilla extract/paste
  • 1/3 cup buttermilk 1/3 cup milk + 1 tsp vinegar
  • 2 eggs
  • Preheat your oven to 165C.

  • Grease your loaf pan.

  • Mix mashed bananas, vanilla essence, sugar, buttermilk, and oil until combined

  • In a large mixing bowl whisk together the flour, baking soda, salt, and chia seeds.

  • Add wet ingredients into the dry ingredients.

  • Mix until just combined.

  • Pour batter into prepared loaf pan.

  • Bake for 1 hour 20 mins or until skewer inserted comes out clean.

chia banana cake 1

 

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BBQ Pulled Pork Sliders with KFC Copy Cat Coleslaw – Delishar

This recipe works great with chicken as well. The pulled pork only requires 3 ingredients, and you can practically make it with your eyes closed! I made the coleslaw a day ahead so the flavours had time to come together. Brought it to a pot luck pool get-together with some lovely families in our estate, and it was really well received!

The coleslaw is a winner, it does taste very similar to the KFC version. This is my go-to recipe every time I make coleslaw, this time I only made half the recipe as it was used as a slider topping instead of a side dish. I also chose to shred my cabbage and carrot instead of chop them up into smaller pieces because I prefer this texture, and I was lazy. LOL! Use a food processor to help speed things up! 🙂

BBQ Pulled Pork with KFC Coleslaw

Delishar

BBQ Pulled Pork

  • 750-800 g pork shoulders / chicken breast&thighs
  • 500 ml Root Beer I used A&W
  • Bottle of your favourite BBQ sauce I used Hunt’s
  • 16 pieces of mini slider buns or 8 regular burger buns

KFC Copy Cat Coleslaw

  • 8 cups finely shredded cabbage
  • 1 med carrot shredded
  • 2 tbsp minced onion
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 buttermilk 1/4 cup milk + 1 tsp vinegar
  • 2-1/2 tbsp lemon juice
  • 1-1/2 tbsp white vinegar
  • 1/2 cup mayonaise
  • 1/2 tsp salt
  • 1/8 tsp black pepper

BBQ Pulled Pork

  • Add the meat and root beer in a slow cooker.

  • Cook on low for 6 hours or high for 2.5 hours until meat is tender.

  • Remove meat from liquid, and shred with fork.

  • Mix BBQ sauce into shredded meat.

Coleslaw

  • Add all the ingredients into a large mixing bowl

  • Mix all the ingredients together until will combined.

  • Transfer into an air tight container, and chill for at least 4 hours.

Adapted from Top Secret Recipe

 

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