Choc-Banana Bundt with Hot Chocolate Butterscotch & Chicken Pasta Bake

Choc-Banana Bundt with Hot Chocolate Butterscotch

Ingredients

 

·         1 cup unsalted butter, at room temperature*
·         1 cup cream cheese, at room temperature*
·         1 1/2 cup brown sugar
·         4 eggs
·         1 cup ripe bananas, mashed
·         2/3 cup good-quality dark cocoa, sifted
·         2 cups self-raising flour, sifted
·         1 cup buttermilk*

HOT CHOCOLATE BUTTERSCOTCH:
·         1/2 cup unsalted butter, chopped*
·         1 cup brown sugar
·         1 cup pure (thin) cream*
·         1/2 dark (70%) chocolate, chopped

Instructions

1.      Preheat oven to 160°C and grease a 24cm Bundt pan.
2.      In a stand mixer fitted with the paddle attachment, beat butter, cream cheese and sugar together until thick. With the motor running, add eggs, 1 at a time, beating well after each addition. Add banana and beat until combined. Sift cocoa and flour together. Turn off mixer and fold through cocoa mixture and buttermilk.
3.      Pour into prepared pan and bake for 1 hour 30 minutes or until a skewer inserted into cake comes out clean. Cool for 15 minutes in pan, then turn out onto a wire rack.
4.      Make butterscotch when ready to serve. Place butter and sugar in a saucepan over medium-low heat, stirring until sugar is dissolved. Add cream and bring to a simmer. Simmer for 5 minutes or until slightly thickened, then stir in chocolate and simmer, stirring, for 2 minutes or until melted and smooth. Pour butterscotch over cake just before serving.

*In flyer December 4-10, 2022
Recipe and photo credit: Delicious.com.au

Chicken Pasta Bake

Ingredients

·         4 tbsp olive oil
·         1 onion, finely chopped
·         4 garlic cloves, crushed
·         1/4 tsp chilli flakes
·         2 x 400g (3 1/4 cups) cans chopped tomatoes
·         1 tsp caster sugar
·         6 tbsp mascarpone
·         4 skinless chicken breasts, sliced into strips*
·         1 1/4 cup penne*
·         1/2 cup mature cheddar, grated*
·         1/2 grated mozzarella*
·         1/2 small bunch of parsley, finely chopped

Instructions

1.      Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
2.      Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
3.      Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
4.      Serve with your favourite salad.

*In flyer December 4-10, 2022
Recipe and photo credit: BBC Good Food