CORNFLAKES RECIPES RECIPES

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EASY CORNFLAKE TART RECIPE - BBC GOOD FOOD



Easy cornflake tart recipe - BBC Good Food image

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield Serves 8-10

Number Of Ingredients 8

320g ready-rolled shortcrust pastry
plain flour, to dust
50g butter
125g golden syrup
25g light brown soft sugar
100g cornflakes
125g strawberry or raspberry jam
custard, to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
  • Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
  • Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
  • Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

Nutrition Facts : Calories 305 calories, FatContent 14 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.49 milligram of sodium

CHICKEN KATSU RECIPE - BBC GOOD FOOD



Chicken katsu recipe - BBC Good Food image

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Provided by Sara Buenfeld

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

4 skinless chicken breasts
1 large egg, beaten
8 tbsp finely crushed cornflakes or panko crumbs
2 garlic cloves, crushed
1-2 tbsp korma paste
1 tbsp soy sauce
4 tbsp ketchup
2 tbsp honey
2 tbsp cornflour

Steps:

  • Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
  • Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
  • Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Nutrition Facts : Calories 319 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 34 grams protein, SodiumContent 2 milligram of sodium

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CHICKEN KATSU RECIPE - BBC GOOD FOOD
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
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Category Dinner, Main course
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Calories 319 calories per serving
  • Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
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