Another skipped week for WWW and FitFriday. Oh well, if I’m going to be lazy with something it may as well be writing and not something with “work” in it, like work, housework or my actual workouts.
Anyway, back on track this week with the best recipes of the week: baked “fried” chicken and a pumpkin and banana cake.
Recipe 1: Pumpkin Banana Cake.
-300g flour and raising agents
-1/2 cup chopped brazils
-8 whole brazils
-1/4 tsp cloves
-greased or nonstick cake pan
1: Blend the bananas, pumpkin and butter in a bowl. You may need to cook or freeze and defrost the pumpkin first to soften it, depending on the variety. Ours was frozen from Autumn and needed using up badly.
2: Stir in the egg and spices until the consistency is smooth again.
3: Add the chopped brazils and stir through. Pour into the tray.
4: Carefully press the eight brazils into the cake mass at an even distance from each other. They need to be quite deep but not buried!
5: Bake at 200C until a knife comes out clear. How long will depend on your tray and oven, but probably no more than 45 minutes.
6: Serve with spiced cream, icing, butter or peanut butter.
Recipe 2: Baked BBQ “Fried” Chicken.
-8 chicken pieces
-1/2 cup eggs
-1/2 cup BBQ sauce
-1tbsp onion granules
-two wide-edged mixing bowls
-greased or nonstick flat tray or grill
1: Mix the BBQ and eggs in one bowl.
2: Mix the flour and spices in another.
3: Dry each piece of chicken carefully.
4: Dip each piece of chicken in the egg mix first before rolling it in the flour. Set aside.
5: Once they’re all dipped, go through them again to give them a second coating. Place on the baking tray.
6: Bake at 200C for 35min, or until the skin is crispy. The chicken fat should fry the skin on its own for you.
Our first batch turned out a little floury, but it was so good we forgot to take a picture of the second batch!
And those were our two favourite recipes for the week!
What have you been cooking and/or eating lately?
TTFN and Happy Hunting!