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Crouton Salad with Oven Baked Drumsticks

Per Partner(2)

Crouton Salad: Takes fifteen minutes to complete

White Bread(2p) : ~$0.20

Olive Oil(10ml) : $0.15

Butter(15g) : $0.20

Roma Tomato(70g) : $0.70

Baby Cos(ea) : $1.50

Caesar Dressing (25ml) : $0.15

Honey-Soy Drumsticks: Takes around forty minutes to complete

Chicken Drumstick(1kg) : $4.00

Minced Garlic(5g) : $0.03

Honey(¼) : $0.62

Soy Sauce(½) : $0.43

Total: $9.78 AUD

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MACARONI:

250g / 8 oz macaroni (elbow pasta)

1 tbsp (15g) unsalted butter (or 2 tsp oil)

TOPPING:

2/3 cup panko breadcrumbs

2 tbsp (30g) unsalted butter

1/4 tsp salt

SAUCE:

4 tbsp (60g) unsalted

1/3 cup flour

3 cups milk

2 cups freshly shredded cheese, Gruyere best

1 cup freshly shredded mozzarella cheese

3/4 tsp salt

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everyone if you vote for this, we can baker a gorgeous cake

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SAVE RECIPE PRINT RECIPE

The ultimate recipe for brownies! They're fudgy, moist, and super chocolaty, with perfect crispy edges. From Weeknight Baking by Michelle Lopez.

Equipment

8x8 Baking Dish (this is the one I use so they don't overcook)

Cooking Spray (I love this avocado oil one from Chosen Foods)

Parchment Paper (this makes it so much easier to remove the brownies from the pan)

Ingredients

1 1/2 cups granulated sugar*

3/4 cup all-purpose flour

2/3 cup cocoa powder, sifted if lumpy

1/2 cup powdered sugar, sifted if lumpy

1/2 cup dark chocolate chips

3/4 teaspoons sea salt

2 large eggs

1/2 cup canola oil or extra-virgin olive oil**

2 tablespoons water

1/2 teaspoon vanilla

Cook ModePrevent your screen from going dark

Instructions

Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.

In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

In a large bowl, whisk together the eggs, olive oil, water, and vanilla.

Sprinkle the dry mix over the wet mix and stir until just combined.

Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.***

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Heat a pan over a medium/high heat and add some olive oil. Cook the onions with a lid on for 10 mins - this allows them to sweat and become sweeter

Add the brown sugar and balsamic vinegar and stir until combined. Cook for further few mins

Remove the onions from the pan, and cook the sausages until browned and cooked through - about 10 mins

Preheat oven to 200c

Once the sausages are cooked, cut the bun in half and place the sausage in.

Top with cheese - as much as you’d like! Bake for 5 mins until melted.

Add caramelised onions

Top with ketchup and mustard

Sprinkle on the fried onions

Serve and enjoy!

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Ingredients (8)

2 eggs

1 3/4 cup milk

1 tsp vanilla essence

2 cups Coles white self-raising flour

1/3 cup caster sugar

Butter, for frying, plus extra, to serve

Maple syrup, to serve

Butter, extra, to serve

AllergensRecipe may contain gluten, wheat, egg, milk and lactose.

Nutrition info

Method

Show ingredient quantity

Step 1

Whisk eggs, milk and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.

Step 2

Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.

Step 3

Serve with maple syrup and extra butter.

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INGREDIENTS

240g elbow macaroni

100g smoked bacon lardons

2 onions, peeled and finely diced

2 tomatoes, chopped

2 cloves garlic, peeled and finely diced

40g butter

40g flour

1/2 teaspoon English mustard powder

450mls milk

150g grated mature Cheddar cheese (plus extra for the topping)

salt and pepper to taste

DIRECTIONS

Step 1Pre-heat oven to 200C/400F/Gas mark 6.
Macaroni: Boil macaroni in salted water and drain. Add cold water and drain again. Set to one sideStep 2Add the bacon lardons, onion, tomatoes and garlic to a frying pan and sauté over a medium heat until the bacon is crisp and the tomatoes and onions are cooked.Step 3Add the bacon, tomato and onion mix to the cooked macaroni and mix well. Spoon the macaroni and bacon mixture into a buttered oven proof dish.Step 4To make the sauce: melt the butter then add the flour and mustard powder and mix well. Add the milk gradually, beating well, and then simmer over a low heat until you have a thick sauce. Add the grated Cheddar cheese and mix until melted, then season to taste with salt and pepper.Step 5Pour the sauce over the macaroni mixture, scatter some extra grated cheese over the top and bake in pre-heated oven for 15 to 20 minutes until golden brown and bubbling.

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1 pound (450g) ground beef chuck or round

Salt and fresh ground black pepper

Butter, as needed

Directions

1Take the beef from the refrigerator and allow it to sit at room temperature for about 5 minutes before forming the patties.

2Form the beef into three 5 to 6 ounce hamburger patties.

3Use your thumb to imprint a shallow dimple into the middle of each burger. (This prevents the middle from puffing up while cooking.)

4Season both sides of the hamburgers with salt and pepper.

5Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties on each side for 3 to 4 minutes, depending on how well you like it (140°F for medium, 160°F for well done).

6Rest the burgers covered loosely with aluminum foil for 5 minutes, then serve on a buttered bun with lettuce, tomatoes, and onion (or how you like it).

Adam and Joanne's Tips

Burger Doneness: Rare=120°F, Medium-Rare=130°F, Medium=140°F, Medium-Well=150°F, Well Done=160°F

The nutrition facts provided below are estimates.

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Wingstop Garlic Parmesan Wings

Ingredients:

2 pounds Chicken Wings

1/4 cup Butter

1/2 Seasoned Salt

1/2 Ground Black Pepper

1/2 Garlic Powder

1/3 Ounce Parmesan Cheese

1 Fresh Parsley

473ml Vegetable Oil for Frying

Method:

Cut the chicken wings into three parts: the wingtip, the wing, and the drumette. The wingtip is the outermost piece. Keep these pieces to use for making stock.

After removing the wingtip, you’ll have the wing and the “drumette” left. Cut these two pieces at the joint.

To separate the wing and the drumette, move the knife down to the next joint and make the cut.

Pour the vegetable oil into a large, heavy pot until it reaches a depth of 4 inches, or use a deep fryer. Heat the oil to 350°F.

Carefully lower the wings into the hot oil using tongs or a fry basket. Deep-fry the wings in batches, stirring once to make sure they cook evenly. Depending on the size of your pot, you may be able to fry about 5 or 6 wings at a time.

Flip the wings occasionally until they are deep golden brown and have an internal temperature of 165°F.

Drain the wings on a wire rack over a rimmed baking sheet.

To make the sauce, melt butter, seasoned salt, black pepper, and garlic powder in a pan over medium-low heat. Then, add half of the Parmesan cheese.

Place the cooked wings in a large bowl, pour the garlic parmesan sauce over them, and evenly coat them by tossing them.

Final steps:

Complete the wings by sprinkling the remaining Parmesan cheese over them. Garnish them with parsley.

To make the sauce with fresh chopped garlic instead:

1. For the alternative butter sauce, chop your garlic fairly fine, and simmer in butter for about 5 to 7 minutes.

2. Simmer the garlic until it becomes tender and begins to make your kitchen smell wonderfully fragrant.

3. Add in the spices and Parmesan cheese to the butter mixture. The fresh garlic adds a dimension to the sauce that everyone will love.

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Bread pudding

Ingredients

6 slices day-old bread, torn into small pieces

2 tablespoons unsalted butter, melted

½ cup chocolate chips (Optional)

2 cups milk

¾ cup white sugar

4 large eggs, beaten

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Recipe

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread and sprinkle raisins over top.

3. Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid.

4. Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

https://www.allrecipes.com/recipe/7177/bread-pudding-ii/

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This lightly spiced bread pudding is made with simple pantry items like bread, eggs, milk, and sugar. Use a rich egg bread or a moist white loaf.

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Ingredients

▢50 g / 3 1/2 tbsp butter

▢3 tbsp flour

▢2 cups milk (full fat preferred but low fat is ok)

▢2 1/2 cups water

▢250 g / 2 1/2 cups elbow macaroni , uncooked

▢3/4 cup mozzarella cheese , shredded

▢1 1/2 cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)

▢Salt and pepper

SEASONINGS (OPTIONAL)

▢1 tsp garlic powder

▢1/2 tsp onion powder

▢1/2 tsp mustard powder

Instructions

Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.

Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.

Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.

Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.

Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.

Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.

Serve immediately!!

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Ingredients

(serves 4):

4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips

2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips

2 garlic cloves, minced

1 tablespoons plus 2 teaspoons sugar

2 tablespoons plus 1 teaspoon soy sauce

2 tablespoons toasted sesame oil

1 tablespoon toasted sesame seeds

1 large egg

4 ounces spinach, washed and drained

4 ounces of dangmyeon (sweet potato starch noodles)

2 to 3 green onions, cut crosswise into 2 inch long pieces

1 medium onion (1 cup), sliced thinly

4 to 5 white mushrooms, sliced thinly

1 medium carrot (¾ cup), cut into matchsticks

½ red bell pepper, cut into thin strips (optional)

ground black pepper

kosher salt

vegetable oil

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Japchae (Glass noodles stir-fried with vegetables: 잡채)

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Water in sauce pan

Once boiling put instant noodles into the boiling water

Rice paper rolls dipped in water

When noodles are ready, put it in a bowl and add the sauces and seasoning

Place bits of noodles into the rice paper rolls then wrap

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Cane's Sauce:

3/4 cup 150g mayonnaise

5 Tbsp 90g ketchup

1.5 Tbsp Worcestershire sauce

3 cloves fresh grated garlic or 2 teaspoons garlic powder

1 tsp fresh ground black pepper

1.5 tsp 5g salt

Slaw:

1/2 cup mayo

1/4 cup buttermilk

1 bunch chives thin sliced

1 clove grated garlic

1/4 cup chopped pickled onions

Juice and zest of 1 lemon

Salt and pepper to taste

1/2 head green cabbage, thin sliced

2 carrots, grated

2 dill pickled grated

Marinade:

4 chicken breast, cut in half lengthwise

1.5 cups 350ml buttermilk

1 Tbsp 10g kosher salt

1 Tbsp 10g garlic powder

1 Tbsp 6g ground white pepper

Dredge:

1.5 cups (225g) all-purpose flour

2 tsp (8g) garlic powder

2 tsp (4g) white pepper

2 tsp (3g) Spanish paprika

1 tsp (10g)kosher salt

Fries:

Frozen Crinkle Fries

Texas Toast:

1 loaf brioche bread

1/2 cup unsalted butter

2 cloves garlic

1 teaspoon salt

https://www.joshuaweissman.com/post/raising-cane-s-chicken-finger-combo-but-better

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2 cups all purpose flour(fluffed and spooned into measuring cup)

▢1/8 teaspoon salt

▢12 tablespoons unsalted butter (slightly softened)

▢2 tablespoons cold water

▢½ cup granulated sugar

▢1 cup hot water

▢1/2 cup evaporated milk (at room temperature)

▢3 large eggs (at room temperature)

▢1 teaspoon vanilla extract

Recipe

In a bowl, combine the flour and salt. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Basically, you want it to be soft enough to break up with your fingers, but it shouldn’t immediately form a paste with the flour.

Cut the butter into small cubes, and add it to the flour and salt. Working quickly, break it up roughly with your fingers until it resembles coarse crumbs with some pea-sized chunks of butter still in the mixture.

Add 2 tablespoons of cold water, and bring the dough together with your hands. Add a little more water if necessary (start with 1/2 teaspoon), no more than 3 teaspoons. At this point, the dough will be scraggly and dry. You need to rest the dough in the refrigerator to allow the flour in the dough to continue to absorb moisture. Wrap the dough tightly in plastic or a reusable bag, and refrigerate for 20 minutes.

On a lightly floured surface, roll the dough into a roughly 6×15 inch rectangle. Work quickly to avoid overworking it.

Fold the top third of the dough down to the center, then the bottom third up and over that. Give the dough a quarter turn (left or right) and roll out again to a 6×15 inch rectangle. Fold the same way as before, cover, and chill for 1 hour.

While the dough is resting, make the filling. Dissolve the sugar into 1 cup of hot water, and allow the mixture to cool to room temperature. Whisk evaporated milk, eggs, and vanilla together, and then thoroughly whisk in the sugar water. Strain through a fine meshed strainer into a large measuring cup or pitcher (something with a pour spout). You should have about 2 to 2 1/4 cups of custard.

Preheat the oven to 375° F/190°C, and position a rack in the lower third of your oven.

Roll out the dough 0.2 inch/5mm thick, and cut into 4-inch circles to fit either mini tart tins or a shallow non-stick standard muffin pan, leaving a lip going over the top of the cup (the tart shells will shrink as they bake, so you want ample clearance). Take the excess dough, re-roll it, and cut more circles until you have around 16 of them.

Evenly fill the tart shells about three quarters full. If you have an ample lip of dough at the top, you can fill it just until you reach the part where the dough curves outward.

Once filled, immediately (but very slowly and carefully) transfer the pan to the oven. Immediately reduce the heat to 350°F/180°C, and bake for 26-29 minutes, until filling is just set (if a toothpick can stand up in it, it’s done).

Allow the tarts to cool for at least 10 minutes before enjoying.

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3 medium red apples

2 cups caster sugar

1/4 cup liquid glucose

1/2 tsp white vinegar

1/4 tsp red food colouring

Step 1

Wash, dry and core apples. Cut each apple into 8 wedges. Pat with paper towel to dry (see note). Push 1 paddle pop stick into 1 piece of apple, being careful not to push the whole way through. Line a large baking tray with baking paper.

Step 2

Place sugar, glucose, vinegar and 1/2 cup warm water in a heavy-based saucepan over low heat. Cook, stirring for 5 minutes, or until sugar has dissolved (don’t boil).

Step 3

Increase heat to medium. Bring to the boil. Boil, without stirring, for 10 to 15 minutes or until toffee reaches hard crack stage (150 C on candy thermometer), brushing side of pan with a pastry brush dipped in water to avoid crystallisation.

Step 4

Remove from heat. Working quickly, tint red with food colouring, stirring to combine. Stand for 30 seconds to allow bubbles to subside slightly. Working quickly, dip 1 piece of apple into toffee to coat, draining off any excess. Place on prepared tray, skin-side down. Repeat with remaining apple and toffee. Stand for 20 minutes or until set. Serve immediately (see note).

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Remove from heat. Working quickly, tint red with food colouring, stirring to combine. Stand for 30 seconds to allow bubbles to subside slightly. Working quickly, dip 1 piece of apple into toffee to coat, draining off any excess. Place on prepared tray, skin-side down. Repeat with remaining apple and toffee. Stand for 20 minutes or until set. Serve immediately (see note).

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These bite-sized toffee apple treats are never out of fashion or favour!

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2 large eggs

30 ml (2 tbsp) milk

24 g (3 tbsp) flour

1 g (1/4 tsp) baking powder

1/2 tsp vanilla extract (optional)

1/2 tsp lemon juice

26 g (2 tbsp) sugar

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Fluffy Japanese Souffle Pancakes Recipe | Extended version with tutorial

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My tried and tested Crispy Chicken Burger with Honey Mustard Coleslaw is the best you're going to eat (did I tell you I worked in a fried chicken shop for many years when I was younger?). Using my secret recipe for making the perfect Crispy Chicken, served on a toasted brioche bun, with jalapenos, homemade honey-mustard coleslaw and crunchy lettuce. Way better than takeout!

We spent Saturday at the Dartmouth Food Festival, sampling the fab food on offer and it reminded me how much I love street food.

One of my favourite make-at-home street food recipes is this crispy buttermilk chicken burger, piled high with honey mustard coleslaw.

I've perfected the coating for the buttermilk fried chicken over a number of years. It's super simple to make, REALLY tasty and I use it as a basis for this burger recipe but also some of my other fried chicken recipes, like my Korean Fried Chicken, my base recipe for Crispy Chicken Tenders and Crispy Fried Chicken pieces, as well as my Asian-inspired Chinese Crispy Chicken With Honey Garlic Sauce.

📋 What do we need?

Crispy Chicken

Honey Mustard Coleslaw

Buns and Toppings

📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.

First we marinade the chicken in buttermilk, salt, white pepper and garlic salt for at least a hour (up to overnight).

Then we place all of the honey mustard coleslaw ingredients in a bowl and mix together (cover and refrigerate until ready to use).

Once the chicken has marinaded, we coat it in my special secret mixture. Only joking, it's not secret. Find the full mixture in the recipe card below.

Once the chicken tenders are coated then we fry in oil until you get this this delicious golden crispy chicken:

👩‍🍳 PRO TIP You'll need to cook the chicken in a couple of batches, so keep the cooked chicken pieces warm in a low oven (on a tray, uncovered) whilst you cook the second batch.

Now you're ready to assemble your Chicken Burger.

What goes on a Chicken Burger?

To start with you have the Crispy Fried Chicken (of course), then I like to add:

Lettuce: I use 'O' so sweet' variety but romaine or little gem work just as well.

Cheese: You can use a nice gouda like I am here, sharp Cheddar, Swiss or American. I sometimes melt the cheese on the chicken in a warm oven, or you can simple place it on top of the chicken when assembling the burger.

Toppings: I like fresh jalapeños and thinly sliced red onion.

The honey mustard coleslaw (or go for my regular creamy coleslaw if you prefer)

The bun: It has got to be a Brioche Bun for me. I love making these at home for my burgers. If you don't want to make them yourself, buy them, and then it's a good idea to toast them too (it helps them stay together better, as well as adding a little more texture and flavour)

The BEST thing about a burger is that you can be really creative. **Let us know in the comments below what you like on your burger.**

I've said it before, but I spent a fair few of my teenage years working in a fried chicken shop - so I know my way around a flippin' good chicken burger.
Although I'm not sure it can technically be classed as a burger if it's made of chunks of chicken breast? Maybe it's a Chicken Sandwich? But it's served in a bun and topped with lots of goodies, so I'm going with Chicken Burger anyway!

🍲 More fantastic Burger or Sandwich recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I'm also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Also:

oil for deep frying

4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself

4 brioche buns toasted

8 pieces crunchy lettuce I used 'O' so sweet' variety but Romaine or Little Gem are great too

Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)

3 large chicken breasts, 240 ml (1 cup) buttermilk, ½ tsp salt, ¼ tsp white pepper, ¼ tsp garlic salt

Preheat the oven to a low heat (to keep cooked chicken warm).

Heat a large pan of cooking oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.

Mix together the crispy coating ingredients in a small bowl.

180 g (1 1/2 cups) plain (all-purpose) flour, 1 tsp salt, 1 tsp ground black pepper, ½ tsp garlic salt, ½ tsp celery salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp baking powder, 1 tsp chilli flakes

Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice, and black pepper. Stir together, then cover and refrigerate until needed.

1/3 white cabbage, 1 medium carrot, 4 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 2 tsp lemon juice, pinch black pepper

Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted (this is optional - you don't have to melt the cheese if you don't want to).

Place the bottom of the brioche buns on four plates. Top with the lettuce leaves and red onion slices, followed by the cheesy chicken pieces (or add the cheese after the chicken if you're not melting the cheese).

4 brioche buns, 8 pieces crunchy lettuce

Spoon on the coleslaw, then sprinkle on the jalapeno slices. Place the tops of the buns on top and serve.

1/2 red onion, 1-2 jalapenos

Making the coleslaw ahead

The coleslaw can be made in advance, then covered and stored in the refrigerator. It should keep for 3 days.
Give it a stir before serving, as the liquid may gather at the bottom of the bowl.

Making the chicken ahead

If you wanted to cook the chicken ahead of time, you can do. Then cool, cover and refrigerate for up to a day.

Reheat in the oven on a tray, in a single layer, uncovered, at 175C/350F for approx 10-12 minutes (or until piping hot throughout).
The chicken won't be quite as juicy, but it will still be very tasty.

Prefer chicken/turkey steaks?

If you'd rather have one steak-like piece of meat (instead of 3 tenders), you can use this recipe, but replace the chicken strips with four chicken sizzler steaks (or turkey steaks if you prefer). Marinade, coat and fry them in the same way as the chicken strips.

You could also replace with 2 large chicken breasts if you prefer. Slice each breast horizontally, so you have four thin chicken steaks altogether.

Nutrition info is approximate for one chicken burger.

This info is approximate, as all of the flour may not be used up in coating the chicken (I've counted all of the flour as part of the nutritional info though). Also, I've included 1 tbsp of oil per serving to account for the oil that is absorbed during deep drying (this is an *approximate* amount, the chicken may absorb more or less).

| | | | | | | | | | | | |

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was first posted in August 2017. Updated in August 2019 and then again in October 2022 with added photos, step by step process, tips, video and for general housekeeping.

Some of the links in this post may be affiliate links - which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That's what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Crispy Chicken Burger with Honey Mustard Coleslaw

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Tried and Tested Crispy Chicken Burger with Honey Mustard Coleslaw is Soo Amazing. Using my secret recipe for making the perfect Crispy Chicken served on a toasted brioche bun, with jalapenos and lettuce. Waaay better than takeout!

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Recipe Intro From alexawhatsfordinner

Have you heard of the viral Dubai Chocolate Bars? This recipe combines toasted kataifi, or shredded phyllo dough, with pistachio cream to create a delicious filling for a chocolate bar.

Recipe Description

This decadent dessert is easier than you might think! The hardest part is sourcing the kataifi.

Ingredient Notes

Kataifi: A delicate pastry dough made with shredded phyllo.

Pistachio Cream: Is a sweetened pistachio butter.

Tahini: A nutty condiment made from ground sesame.

FAQs

You can find this at Middle Eastern stores, Greek supermarkets, or Trader Joes if you're lucky.

Definitely! Feel free to swap in white chocolate for milk chocolate.

Recipe Card

ingredients

2 tablespoons unsalted butter

8 ounces kataifi, roughly chopped/broken up

2 (3-4 ounce) milk chocolate bars, roughly chopped

2 (3-4 ounce) dark chocolate bars, roughly chopped

1/2 cup pistachio cream

1/4 cup tahini

Method

Step 1

Melt butter in a large pan over medium heat. Add in the kataifi and cook, toasting the kataifi until deep golden brown and crunchy (but not burnt). Remove from heat and set aside to cool down.

Step 2

In a large microwave-safe bowl, add in all the chopped chocolate. Microwave for 2 minutes, stopping halfway to stir. Stir when done - the chocolate should be melted and smooth.

Step 3

In a chocolate bar mold, pour a thin layer of the melted chocolate into each slot. Make sure there's plenty of room left still in each mold slot. Put into the fridge to allow the chocolate to set for 10 minutes.

Step 4

In a large bowl, add the toasted kataifi, pistachio cream, and tahini. Mix well to evenly incorporate.

Step 5

Remove the chocolate mold from the fridge. Pour a thick layer of the kataifi mixture into each mold, filling them up. Use a spoon to flatten the kataifi mixture down. Pour the remaining melted chocolate on top of the kataifi mixture, then spread the chocolate to evenly coat. Place the molds back into the fridge for 30 minutes-1 hour.

Step 6

Remove the chocolate bars from the molds. Keep refrigerated. Enjoy!

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Dubai Chocolate Bar Recipe | The Feedfeed

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Yummy Recipe for Dubai Chocolate Bar by alexawhatsfordinner

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800g potatoes (see tip), peeled, coarsely chopped

4 (about 150g each) beef fillet steaks

Olive oil spray

1 bunch broccolini, halved crossways, thick stems halved lengthways

1 Garlic Bulb

Salt and Pepper

1 stick of salted butter

Chives

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Remove frying pan from heat. Add the brandy and Worcestershire sauce to the pan. Allow the mixture to reduce slightly (make sure it doesn't evaporate). Stir in the evaporated milk. Place the pan over medium heat and simmer, stirring often, for 2 minutes or until the sauce thickens slightly (see note). Season with salt and pepper.

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This Father's Day, treat your dad to a hearty steak with mash!

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Ingredients

Serves: 2
For a large 12 inch pancake

About 2½ to 3 cups of sliced vegetables:

4 green onions, cut into 1 inch long

⅓ cup leek (optional), sliced thinly 1 inch long

3 ounces zucchini matchsticks (about 1/2 cup)

1 green chili pepper (or jalapeño), optional, sliced

3 ounces onion, sliced

⅓ cup sweet potato

1 fresh mushroom (white, baby portobello, or shiitake)

Also, for the pancake:

¾ cup all purpose flour

½ teaspoon kosher salt

¾ cup water

vegetable oil

https://www.maangchi.com/recipe/yachaejeon

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Let’s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn’t exactly yachaejeon because I used seafood. The video is here if you’re interested to see it. This time let’s make a real yachaejeon!...

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INGREDIENTS

cavatappi pasta or pasta of choice

▢2 cans cherry tomatoes

▢1 block feta cheese

▢½ cup extra virgin olive oil

▢¼ teaspoon salt

▢¼ teaspoon black pepper

▢2 garlic cloves minced

▢¼ cup packed chopped fresh basil plus more for serving

https://feelgoodfoodie.net/recipe/baked-feta-pasta/

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gyatt

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1 1/4 cups caster sugar

300ml Bulla Thickened Cream

1 1/2 cups milk

1 tsp vanilla extract

6 eggs

https://www.taste.com.au/recipes/creme-caramel-2/c37c6672-e6b2-4b48-b50f-c5512b3d9310

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Suggest a recipe for a new food product which appeals to teenagers. Conduct some research with your cooking buddy and suggest one recipe which we could cook this term.