Tuesday, 13 November 2012

Banana Blondies

Banana blondies???? Oh my oh my what is this now. Found this recipe on the web under Channel 4 by Simon Rimmer from Sunday Brunch. After reading the ingredients, it's sound interesting and different from the usual banana cake, therefore I decided to have a go with the recipe but with a slight twist. The result.....yummmm

  • 100g soft brown sugar
  • 100ml double cream
  • 200g unsalted butter
  • 2 large bananas, chopped
  • 1 large banana, mashed
  • 200g white chocolate
  • 1 egg
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1/4 tsp baking powder
  • 50g flaked almond, toasted
  • 25g flaked almond, untoasted for sprinkling

Preheat oven to 190C/170C for fan assist oven.

In a sauce pan boil sugar, cream and 100g butter for 5 minutes to form a thick sauce. Cool slightly and add in the mashed banana & chopped bananas.

Gently melt the remaining 100g butter and the white chocolate in a bowl set over a pan of barely simmering water.

In a large bowl beat the egg with sugar and vanilla extract, then fold in the chocolate mixture.

Sieve in the flour and baking powder, then fold in gently. Add the banana mixture and flaked toasted almonds.

Spoon into  a greased and lined 23cm baking tin, sprinkle with the untoasted almonds and bake for about 35 minutes.

Cool completely and cut into squares before serving.

Tuesday, 6 November 2012

Sesame honey chicken

Been looking around for a nice chicken recipes to cook for my friends. I am looking for something different besides the usual sweet sour chicken. Busy looking around and found this recipe that sounds interesting. Took the first bite, the juicy chicken and the amazing sauce had me hooked from the first bite. If you are craving some amazing chinese food or just in the mood for something different, give this recipe a try.

  • 2 large boneless skinless chciken breasts
  • 2 tbsp toasted sesame seeds
  • 2 spring onions, sliced
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • a dash of ground white pepper
  • 1/4 tsp sugar
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1/2 cup water ( or as much as needed to make a smooth batter)
  • 3 tbsp corn flour
  • salt to taste
  • 1 tsbp vegetable oil
  • 3 tbsp honey
  • 2 tbsp sugar
  • salt to taste
  • 2 tbsp tomato ketchup
  • 1 tbsp white distilled vinegar
  • a dash of ground pepper

Cut chicken into 1"chunks and in a bowl combine all the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes or longer in the refrigerator.

Meanwhile, in a separate bowl, combine all the batter ingredients and mix thoroughly.The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Using a fork, remove the pieces chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels.

In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. Add in the fried chicken to the sauce and coat well. garnish with the sliced spring onions and toasted sesame seeds.