This week, treat your family to Mayo Baked Pork Chops - tradition with a twist! Ingredients 8 pork chops ½ onion, sliced 2 cups Crosse and Blackwell Tangy Mayonnaise 1 Tbsp. garlic, crushed 1 Tbsp. mixed herbs 1 cup cheddar cheese, grated Oil for baking Salt and pepper to taste Preparation method 1. Preheat the oven to 200°C. 2. In a medium sized bowl, mix together the Crosse and Blackwell Tangy Mayonnaise, crushed garlic, mixed herbs, salt and pepper. 3. Add the pork chops and coat them evenly with the sauce. 4. Place each chop onto a baking tray. 5. Bake for 15 minutes, remove and top with the sliced onion and cheese, return to the oven for a further 10 minutes or until cooked through. 6. Serve warm.
Mayo-lovers with a sweet tooth, say hello to this delish recipe for moist chocolate cake! The secret ingredient? A cup of Crosse & Blackwell! Ingredients For the cake: 2 cups flour 1/3 cup cocoa powder ½ tsp. bicarbonate of soda ½ tsp. baking powder 3 eggs 1 cup Crosse and Blackwell Tangy Mayonnaise 1 cup sugar 1 cup water 1 tsp. vanilla essence 100g dark chocolate chips For the icing: ½ cup butter 2 cups icing sugar ½ cup cocoa powder 1/3 cup milk 1 tsp. vanilla essence Preperation method For the cake: 1. Preheat the oven to 180°C. 2. In a medium sized bowl, sieve the dry ingredients, leaving out the chocolate chips, together and set aside. 3. Whisk the wet ingredients together, then fold them into the dry ingredients until smooth and no lumps remain. Be sure to not overmix. 4. Fold in the chocolate chips and pour the batter into two greased baking tins. 5. Bake for 25-30 minutes, or until a skewer comes out clean after inserted into the center of the cake. 6. Allow the cake to cool down completely before icing. For the icing: 1. With an electric mixer, beat the butter until smooth. Slowly add the icing sugar with the mixer on a low speed until complete incorporated. 2. Add the cocoa powder, vanilla essence and milk to the icing and turn the speed up, allowing the mixture to beat for 3-5 minutes. 3. Remove from the mixer and ice the cake, sandwiching the two layers with icing. 4. Slice and serve. Serving Suggestion Frost the cake with a vanilla buttercream for a colour and flavour variance.