Browned Butter Double Chocolate Brownie – Delishar

Whether it is for a friend’s birthday, get together, or just a gift to say that you are thinking of that person, nothing beats a home-made treat that was made with love, and straight from the heart. You can cut out the brownies with your heart shaped cookie cutters and pack them into beautiful tins for that extra special touch!


These brownies are what they should be…rich, chocolatey, dense, and fudgy. Oh so decadent!  The ying yang chips I used gave the brownies a little crunch on the top which was lovely as it added another layer of texture to the fudgy brownies!

Have you taken part in the current Mayer Airfryer GIVEAWAY? Details below.

Preheat oven to 160C.
Melt butter in saucepan over med heat.

Continue to cook butter until brown and butter emits a nutty aroma.
Remove from heat and stir in sugar.

Whisk in cocoa powder, salt, espresso powder, and baking powder.
Allow mixture to cool while you line your 8×8 inch baking pan with parchment paper, and lightly grease it.

Mix in egg one at a time.

Until batter is smooth and well combined.

Mix in flour and vanilla essence.
Beat until batter is thick, shiny, and no streak of flour can be seen.

Fold in chocolate chips.

Pour batter into prepared pan, and top mini chocolate chips on top.
Bake for 25 minutes, until skewer inserted comes out almost clean.
Cool brownie in pan on wire rack completely before cutting into portions.

Browned Butter Double Chocolate Brownie

Sharon of Delishar

(Makes a 8×8 inch)

  • 10 tbsp unsalted butter cut into smaller pieces
  • 1 cup sugar
  • 3/4 cup good quality cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp espresso powder
  • 2 large eggs
  • 1-1/2 tsp vanilla extract
  • 2/3 cup plain flour
  • 1/3 cup chocolate chips
  • 1/4 cup mini chocolate chips
  • Preheat oven to 160C.

  • Melt butter in saucepan over med heat.

  • Continue to cook butter until brown and butter emits a nutty aroma.

  • Remove from heat and stir in sugar.

  • Whisk in cocoa powder, salt, espresso powder, and baking powder.

  • Allow mixture to cool for 5 minutes while you line your 8×8 inch baking pan with parchment paper, and lightly grease it.

  • Mix in egg one at a time.

  • Until batter is smooth and well combined.

  • Mix in flour and vanilla essence.

  • Beat until batter is thick, shiny, and no streak of flour can be seen.

  • Fold in chocolate chips.

  • Pour batter into prepared pan, and top mini chocolate chips on top.

  • Bake for 25 minutes, until skewer inserted comes out almost clean.

  • Cool brownie in pan on wire rack completely before cutting into portions.

To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

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Nutella Swirled Peanut Butter Chips Blondie – Delishar

This is my first blondie, and quite honestly I’m liking it a lot! It’s a one bowl bake that requires no mixer and very little clean up! The blondie has a caramel-ish flavour with a fudgy center, and a crackling top. Very interesting texture! I love the balance of the slightly salty peanut butter chips, caramel center, and the distinct taste of the Nutella that everyone loves!

After taking the pictures, I cut them up further into 4 smaller bite size pieces for each square, and boy are they addictive! I had to keep them away from my home to exercise some self-control. So I took them to school to contribute to the table of goodies and my colleagues were popping them non-stop. :p But hey, I’m sharing the goodness! 🙂


Preheat oven to 175C.
Line an 8×8 inch pan with aluminium foil and lightly grease.
In a mixing bowl a whisk together sugar, and brown sugar.
Then add your cooled melted butter and egg.
Mix to combine.

Add in flour, and mix to combine.

Then fold in peanut butter chips.

And pour batter into prepared pan.

Drop dollops of nutella on top of the batter.

Use the back of a knife or a chopstick to create swirls.
Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.
Allow to cool in pan before cutting.
Keep airtight at room temperature for up to a week. 

Nutella Peanut Butter Blondie


Makes an 8 inch square pan

  • 1/2 cup 113g butter, melted and cooled slightly
  • 1/4 cup 50g sugar
  • 1/2 cup 110g packed brown sugar
  • 1 large egg grade AA, 65g
  • 2 tsp vanilla extract
  • 1 cup 128g plain flour
  • 1 cup 175g Reese’s Peanut Butter Chips
  • 1/3 cup 99g Nutella
  • Preheat oven to 175C.

  • Line an 8×8 inch pan with aluminium foil and lightly grease.

  • In a mixing bowl a whisk together sugar and brown sugar.

  • Then add your cooled melted butter and egg.

  • Mix to combine.

  • Add in flour, and mix to combine.

  • Then fold in peanut butter chips.

  • And pour batter into prepared pan.

  • Drop dollops of nutella on top of the batter.

  • Use the back of a knife or a chopstick to create swirls.

  • Bake for 20-25 minutes until skewer comes out with a few moist crumbs or clean with no batter.

  • Allow to cool in pan before cutting.

  • Keep airtight at room temperature for up to a week.


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Pan Seared Halibut with Yuzu Mushroom Butter Sauce and Pomme Puree – Delishar

It’s been a while since we had a nice piece of fish. Lucky for us, we had 2 beautiful fillet of wild Alaskan Halibut from The Alaska Guys, and almost straight away I know we are going to have a really nice dinner.

Not trying to blow my own horn, but quite honestly, everything on the plate was amazing! The quality piece of halibut doesn’t need much doctoring up. The gorgeous crispy golden crust was Oh My Yum! That mushroom yuzu butter sauce was out of this world. I secretly wished that I had made more of it.

You can never go wrong with Caprese Salad. Mozzarella balls, fresh basil, and sweet cherry tomatoes drizzled with balsamic vinaigrette. I can eat that every single day!

The pomme puree was a game changer. It was quite a lot of work, but it was well worth the effort. I believe every single mouthful I had, I murmured “Mmmmm…”. It was smooth, buttery, rich, creamy, and fluffy, all at the same time. Sounds almost impossible, I know. You have got to try it at least once, please.

This was another one of those dinner, that the husband rewarded me with a big sloppy kiss. His special way of saying “Thank you for the really nice meal”. And he usually only does that for meals that he really enjoyed. Putting the fish and sauce together took me about 20 minutes, the salad comes together in 5 minutes. The Pomme puree was the most time consuming, but it was worth it. If you want something simpler, try my garlic mashed potatoes or rosemary mashed cauliflower.

Don’t forget to take part in the current giveaway! Win 1kg of wild caught Alaskan Halibut valued at $82! Click here to go to giveaway page.


Pan-Seared Halibut

  • 2 pieces of wild halibut fillet 230g each from TAG
  • Olive oil or other preferred high smoke point oil.
  • Salt and pepper to taste
  • Allow thawed fish to stand at room temperature for 15 minutes.

  • Pat dry both side of the fish to minimise oil splatter.

  • Season both sides of halibut generously with salt and pepper.

  • Heat pan on med high, and add oil till about 1/8 inch of side of pan.

  • When oil is shimmering, add halibut presentation side down.

  • Hold it down for 30 secs.

  • Leave it to cook for 4-5 minutes until bottom is golden brown.

  • So not move the fish, we want a nice sear!

  • Flip the fillet, reduce heat to med-low, and cook through (about 3 minutes).

  • Transfer fillet to paper towel to remove some of the excess grease.

  • Use the same pan for the sauce.

  • Pour out all but 1 tbsp remaining oil.

Yuzu Butter Sauce

  • 1 tbsp butter
  • 1 tbsp of remaining olive oil from searing fish
  • Handful of Shimeji or clamshell mushrooms
  • 1 clove garlic minced
  • 1 tbsp chopped parsley
  • 3 tbsp water
  • 1-2 tbsp yuzu juice or to taste I got my small bottle of yuzu from meidiya
  • 2 tbsp butter
  • Melt 1 tbsp of butter in the olive oil over med high heat.Saute mushroom for a minute. Pour in water and scrape out the pan goodness.Add garlic and saute for a minute.Reduce heat to low.Pour in yuzu juice, and add butter.Allow butter to melt and when sauce thickens, remove from heat.Stir in chopped parsley.Serve over pan-seared halibut fillets.


Pommes Puree

  • 500 g russet or yukon potatoes skin on and cleaned
  • 1 tbsp sauce
  • 150 g room slightly soften butter
  • 1/2 cup milk
  • 1/2 to 3/4 cup heavy cream
  • Salt and pepper to taste
  • Add potatoes into a pot of tap water, and add 1 tbsp salt.

  • Bring to boil, and allow to cook until potatoes are fork tender. (about 25-30 minutes)

  • Drain and peel skin off potatoes while hot. The skin comes off very easily!

  • Push potatoes through a ricer, if you do not have one, then mash it like I did.

  • Meanwhile, heat milk and heavy cream until it comes to a simmer.

  • Add butter to the potatoes and mix until combined.

  • Then slowly pour in the hot cream and milk mixture while stirring to combine until desired consistency.

  • Season with salt and pepper.

  • Lastly, push the potatoes through a sieve to get this incredibly smooth, rich, and fluffy potato puree.


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Reese’s Peanut Butter Cup Stuffed Chocolate Muffins – Delishar

Yup, I think I get a little out of control with the peanut butter cups when I visit the USA. It is so cheap there! We lugged back about 1.5 to 2 kg worth of Reese’s peanut butter cups. *grin* And as I was unpacking, I was mentally going through what I’ll do with them. I’m was jet lag, but I yearn so badly to make something with the abundance of PB cups.

In my head, I was battling between going to bed or going to bake. Well, as you can see. Going to bake won, and I’m glad it did. 40 minutes to whip this up and pretty effortless. But my girls were so happy to be able to enjoy this treat (although they were only allowed to share one) and I got to deliver some the muffins to some really awesome people. 🙂 Makes me happy to know that it put a smile on their faces.

The muffins turned out moist and chocolately. My dear friend loved the hint of saltiness from the peanut butter cup and chips. Can’t go wrong with peanut butter and chocolate can we?


Reese’s Peanut Butter Cup Stuffed Chocolate Muffins

  • 2 cups all purpose flour
  • 3/4 cup castor sugar
  • 1/2 cup good cocoa powder I used Valrhona
  • 1 tsp espresso powder ** optional, read note
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 18 Reese’s peanut butter cups frozen
  • 1 cup greek yoghurt **
  • 1 egg
  • 1/2 cup  + 2 tbsp milk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla bean paste/vanilla extract
  • 1/4 cup Reese’s peanut butter chips for topping
  • Preheat oven to 180C.

  • Line muffin pan with paper liners.

  • In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.

  • Whisk to combine.

  • In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.

  • Whisk till combined.

  • Pour wet ingredients into dry ingredients.

  • Using a spatula, mix until batter is just combined and still lumpy.

  • Do NOT overmix!

  • Spoon 1 tablespoon of batter into prepared liners, and top with a frozen peanut butter cup in each liner.Then spoon in batter to cover peanut butter cup, and fill liner to 3/4 full.Top with peanut butter chips.Bake for 18-20 mins or until skewer comes out with a few moist crumbs.

  • Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.

  • Store in airtight container.

  • Serve with a glass of milk.

The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and the amount is too little to keep you up. If you don’t have it or is uncomfortable adding it, then please omit.
Greek yoghurt has a thicker consistency as compared to regular plain yoghurt. However, you only have regular plain yoghurt, it is a good substitute.


If you enjoy this combination too, check out my other PB and chocolate recipes:

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Peanut Butter Cups Brownies – Delishar

I love making brownies, simply because it is usually a simple straight forward recipe that doesn’t require a lot of time, and clean up after. But at the same time, the people that I bake for (usually my co-workers), can still enjoy yummy decadent delights. I love it when I’m able to put a smile to someone’s face with the things I made from my kitchen. I’m get rewarded when that happens, especially when they allow themselves a 5 minutes break from the hustle and bustle of life to enjoy the brownies. 

As I’ve mentioned in my blog previously, cooking and baking is my form of therapy. It relaxes me, and allows me to cast my worries, anxieties, and stressors aside. I’m able to be totally focused on the steps and procedures of cooking and baking. I savour the different texture of the ingredients that I’m handling and I’m often amazed by how combining 2 ingredients can change the colours, flavours, consistency, and texture of the product.

Have you ever stop to look at the cracks formed on an egg when you crack it with a spoon or the counter top? Notice how it falls into the bowl? How one egg can be different from another? Or even the patterns formed by the yolk and whites, when you start beating them together. Then how the egg fluff up and becomes thick and pale yellow as it whisk. That excites me. I know this might sound a little unusual, but it feels like I’m allowing the process of baking and cooking feed my wellness. Perhaps that is why a lot of people stress-bake. So here is a picture of my fudgy peanut butter cup brownie, a little soul food for you. 

peanut butter brownie 1

I love how the top of this brownie forms a crackling crust that is so delicate. It makes me want to enjoy the brownie from top down! The brownie itself is dense, chewy, and fudgy with a good balance of rich dark chocolate, and nutty-ness from the peanut butter and Reese’s peanut butter cups. And here is how I made it.


Peanut Butter Cup Brownies


Makes a 8×8 inch tray

  • 226 g dark chocolate I used 60 %
  • 1/2 cup 113g unsalted butter
  • 1/4 cup 30g cocoa powder
  • 1 tbsp espresso powder
  • 3 large eggs
  • 1 cup 225g sugar
  • 2 tsp vanilla extract
  • 1/3 cup 89g creamy peanut butter
  • 1/4 tsp salt
  • 1 cup 128g plain flour
  • 10 frozen reese’s peanut butter cups chopped coarsely
  • Preheat oven to 175C.

  • Spray a baking pan with non-stick spray.

  • Microwave chocolate and butter until melted (about 30 to 40 seconds). Then 10 seconds blast if not melted.

  • Stir in cocoa powder, and coffee powder, then set aside.

  • Whisk sugar, eggs, vanilla extract, salt, and peanut butter together.

  • Whisk in chocolate mixture.

  • Fold in flour until just combined.

  • Fold in chopped peanut butter cups.

  • Pour into prepared pan.

  • Bake 35-40 minutes, until skewer inserted comes out with some moist crumbs.

  • Allow to cool completely before slicing into squares.

peanut butter brownie

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Marble Butter Cake – Delishar

On the same day that I baked myself some Jam filled Chia Muffins, I baked something richer, and definitely more comforting for my co-workers at work. There is nothing more yummy than a good butter cake. Wait, correction. There is something more yummy! A marbled butter cake! Fluffly buttery cake made even better with good quality cocoa swirled in the mix!

It was hard to keep my hands off this cake. I had to get it out of the house, and share the love the very next day! The cakes were gone in no time at all when I displayed a container worth of sliced up cakes for the teachers to enjoy with their tea. I’m really glad that they all enjoyed it, and they sure deserved a little pampering for the work they are doing with the students!

As much as I’m in love with SK Ng’s butter cake, this is a simpler version that does not require egg separation but still yields a light fluffy cake.  So yay to less work! But don’t expect to get the same texture as egg separation cake! lol! The cake taste better the next day, after allowing all the goodness of the ingredients marry together over night. My advise when making butter cake. Do NOT use cheap butter, they tend to taste artificial. Use a brand that you like! 

marble butter cake 3

Marble Butter Cake


Makes an 8 inch round cake

  • 250 g unsalted butter room temperature (1 cup + 2 tbsp)
  • 180 g caster sugar about 3/4 cup
  • 4 eggs large or A
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 230 g plain or cake flour sifted (1 3/4 cup + 1 tbsp)
  • 1 and 1/2tsp baking powder sifted
  • 1/4 cup milk 4 tbsp

Cocoa paste

  • 1 tbsp cocoa powder
  • 1/2 tsp espresso coffee powder optional
  • 1 tbsp heated milk


  • Preheat oven to 170C.

  • Grease and line baking tin.

  • Beat butter, sugar, salt, and vanilla in mixer bowl until light and fluffy.

  • Add one egg at a time, and allow to beat until combined before adding the next.

  • Increase speed to high, and beat for 1 minute.

  • Sift flour and baking powder together.

  • Alternately beat in milk and flour, until just combined.

  • Remove 250g of plain batter in another clean mixing bowl, then fold in cocoa paste.

  • Spoon the two batters alternately into the middle of the prepared baking tin.

  • Tap the pan on countertop a few times to remove any trapped air bubbles.

  • Bake on middle rack, at preheated oven at 170c for 50-55mins or until a skewer inserted come out clean.

  • Allow to cool for 10 minutes in pan before de-moulding.

  • Cool completely before slicing.

marble butter cake 4

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Banana Peanut Butter Nutella Muffins – Delishar

The night before baking, I asked my girls if they would like to make some muffins for breakfast. The both of them jumped in joy, randomly shouting out the muffins they’d like to make. “Apple muffins! Chocolate muffins! Banana muffins! Yummy muffins!”, they were so excited. So we had a short discussion before deciding on banana muffins, and of course with some chocolate in it. I suggested Nutella. This is going to be the first time that they are introduced to that jar of sinful deliciousness. 

Yeah, we have been pretty strict about the girls’ diet. But we also believe in everything in moderation. The girls have to earn their own muffins by making it themselves. With some help from mummy, of course. My eldest, Melody helped with measuring the ingredients, mashing the bananas, and whisking the dry ingredients. Peighton lined the muffin tins, and helped with mixing the wet ingredients. They both took turns to mix in the wet and dry ingredients. And while I wasn’t looking, they sneakily popped a few peanut butter chips in their mouth.


It was a learning experience not just for the girls but also for myself. I had to learn to let go, and not be such a perfectionist about flour flying all over the place, and not exact measurements. I had to tell myself that each swirl that the girls created is uniquely beautiful on its own. It was an experience where I had to focus on the present, and allow myself to take in the positive energy exuded by the girls, rather than focusing on the should haves. I’m thankful for this experience, and grateful for the smiles and joy on the girls faces. They were truly mindful, and being in the moment. I’ve got so much to learn from them.

Oops! This post sort of took a turn to be a reflective piece! Oh well, the muffin turned out awesome by the way! They were soft, fluffy, and makes the perfect little snack! If you have not tried baking with your kids, you should. It’s a great bonding experience, but be prepared to make a mess, and just have fun. 🙂

Banana Peanut Butter Muffins with Nutella Swirls


  • 1 1/2 192g cup plain flour
  • 3 large ripe bananas mashed
  • 1/3 cup 67g castor sugar
  • 1/3 cup 73g packed brown sugar
  • 1 large egg grade aa, 65g, slightly beaten
  • 1/3 cup 80ml vegetable oil
  • 1 tsp 5g baking powder
  • 1 tsp 7g baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup 100g peanut butter chips
  • 1/4 cup 60g nutella
  • Preheat oven to 190C.

  • Heat nutella in microwave for 10 seconds blast until nutella is runny.

  • Don’t burn it!

  • Mash bananas and mix in sugar, egg, oil, and vanilla extract.

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and peanut butter chips.

  • Add wet ingredients into dry ingredients.

  • Mix until just combined but still lumpy.

  • Fill liners to 3/4 full, then spoon about a teaspoon of nutella on top of each muffin cup.

  • Using a skewer or back of knife, create swirls.

  • Bake for about 20 minutes or until skewer inserted comes out clean.

  • Leave to cool in pan for 5 minutes, then transfer to baking rack to cool completely.

Nutella Swirled Banana Muffins 2

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Walnut Cocoa Butter Cake – Delishar

Chinese New Year is coming and everyone is baking up a storm. I didn’t want to feel left out; So I made this simple cocoa butter cake using my Marbled Butter Cake recipe, and added walnut to the mix. I divided the batter and baked it in 2 x 6 inch cake pans to share the calories with my BFF. My girls loved the cake as much as my BFF’s daughter, finishing every single crumb they can find in their plate. 

walnut cocoa butter cake 2

I love this technique of making butter cake as it requires less effort as compared to the famous Mrs SK Ng’s egg separation butter cake. It still yields a light and fluffy cake without the need to separate the eggs and whisking the egg whites into meringue. The result was not as light as the egg separation method, but definitely lighter than the usual dense butter cake. Beating the eggs a little longer introduce aerates the batter making the cake lighter and fluffier. Both methods are equally delish though. You can also skip the walnuts and make this a cocoa butter cake instead.  

Don’t forget to take part in the Chinese New Year 2016 S$500 Paypal Cash Giveaway! Click to go to GIVEAWAY PAGE and complete the rafflecopter widget at the end of the post!


Walnut Cocoa Butter Cake


Makes a 9 inch cake
Or 2 x 6 inch cakes

  • 250 g butter softened
  • 160 g castor sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/4 cup 60ml milk
  • 190 g cake flour
  • 30 g cocoa powder
  • 1 1/2 tsp baking powder
  • 120 g walnuts milled/blended
  • 60 g walnuts to top
  • Preheat oven to 170C.

  • Grease pan, and line bottom with parchment paper.

  • Cream butter and sugar together until fluffy.

  • Add eggs and beat one at a time.

  • Beat on high for 1 minute to incorporate air into batter.

  • Add milk & vanilla extract and beat until combined.

  • Sift in flour, cocoa powder, and baking powder.

  • Beat until just combined.

  • Fold in milled/blended walnuts.

  • Pour into baking tin, drop tin on counter tops a few times to remove large air bubbles.

  • Bake at 170C for 50-55 minutes for 9 inch cake, or 40 minutes for 6 inch cake.

  • Check by inserting skewer into cake, if it comes out clean, it means it’s done.

walnut cocoa butter cake insta 1

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Butter Pork Chops – Delishar

If you have been following my blog, you would have realised that I broke one of my cooking rules. No deep frying. I’ve adapted from many different deep fried recipes and came up with healthier alternative versions of recipes that does not require deep frying. However, I felt that there’s no alternative for this one. That’s just be trying to rationalise my action. Actual fact was that I was seriously craving true comfort food.

See, I wasn’t feeling 100% a couple of weeks ago, and it didn’t help when the husband left me for his work trip. So the best way to comfort myself was through my belly. Writing this, I guess I could have shallow fry the pork pieces or simple sear it rather than deep frying. But what’s done cannot be undone and I definitely did not regret my decision, because it is darn freaking delicious! The dish has all the making of true comfort food. Buttery, creamy, spicy, and oh so yummy! Best of all it’s pretty easy too!


Butter Pork Chops


Pork Chops

  • 600 g pork chops pounded to tenderize
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp white pepper
  • 1/2 tsp baking soda
  • 1 tsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp shao xing wine
  • 1 egg white
  • 1 tbsp corn flour
  • Enough oil for frying

Butter Sauce

  • 2 cloves garlic minced
  • 50 g butter
  • 2 sprigs of curry leaves
  • 80 g evaporated milk
  • 2 tbsp heavy cream / thickened cream
  • 1/4 tsp chicken powder or pinch of salt
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
  • 1 tbsp cooking oil
  • 1 chili padi seeded and chopped (optional)
  • Marinate pork with salt, sugar, pepper, sesame oil, fish sauce, wine, corn flour, baking soda, and egg white for 30 minutes to an hour.

  • Heat oil and deep fry pork chops until golden brown.

  • Set aside to drain on kitchen towels.

  • Heat wok and add 1 tbsp cooking oil.

  • Stir-fry garlic until fragrant.

  • Add 50g butter to wok.

  • Add in curry leaves and stir fry until fragrant.

  • Pour in evaporated milk, cream, and bring to boil.

  • Allow sauce to thicken slightly.

  • Season with chicken powder, sugar, pepper, and chilli padi.

  • Add pork chops and toss to coat.

  • Remove from heat and serve.

You can get heavy cream / thickened cream / cooking cream from any major supermarket. It should be in the chiller near the yogurt/butter etc.
Alternatively, you can substitute heavy cream with more evaporated milk.

Adapted from The Meat Men

Butter Pork Chops 1

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Browned Butter Salmon on Sundried Tomato Pasta – Delishar

I have no idea why it took me this long to make sun dried tomato pesto for the family. That thing is amaze-balls! I did make amends for that though. The day after I made this recipe, I went out to get more sun dried tomatoes. Proceed home to make myself a huge tub of pesto, which I have been using for chicken, fish, pasta, wraps, and sandwiches. It taste so good and it is so versatile! 

The husband and kids absolutely adored me that evening because of this dinner. The husband was going on about how good the pasta was, and how the sweetness of the salmon beautifully compliments the pesto. The girls enjoyed their dinner so much that they requested for me to make it again, to pack in their school lunch box. Did I also mentioned that they were asking for additional serving? There were not enough to go around, twice! So, if you are making it. Make more. Leftovers, if any, is always good for lunch the next day.

I used organic extra virgin olive oil from Naturel and their range of organic pasta as well. Don’t skim on the fish. If you have not tried wild caught salmon, you are seriously missing out on the good stuff. I promise you, you will be able to taste the difference. I get my supply of wild caught fish from The Alaska Guys. 

Browned Butter Salmon on Sundried Tomato Pasta


Sundried Tomato Pasta

  • 240 g fusilli
  • 200 g asparagus woody ends removed and cut into 2 inch length
  • 1/4 cup pasta cooking liquid
  • 1 cup 25g fresh basil leaves
  • 85 g sundried tomatoes
  • 1/4 cup 59ml extra virgin olive oil
  • 2 tbsp shredded Parmesan cheese
  • Salt and pepper to taste

Brown Butter Salmon

  • 4 pieces 200g each Wild caught salmon fillet from The Alaska Guys
  • 4 tbsp 57g butter
  • 4 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 – 1/2 tsp red pepper flakes adjust to taste
  • 3 cloves garlic minced
  • Salt and black pepper to taste

Sundried Tomato Pasta

  • Cook pasta in salted water until al dente.

  • In the last minute of cooking the pasta, add in asparagus.

  • Drain and set aside.

  • Place all the ingredients into food processor EXCEPT pasta and pasta liquid.

  • Process until you get a paste. If too thick, thin it out with pasta liquid.

  • Toss pesto with cooked pasta & asparagus.

Brown Butter Salmon

  • Preheat oven to 200C.

  • Season fish with salt and black pepper.

  • In a oven safe pan over medium heat, melt butter and allow to cook until it starts to brown and smell nutty. (be careful not to burn it)

  • Add lemon juice, honey, red pepper flakes and garlic into the pan.

  • Cook for 45 seconds, and scoop out half of the sauce for serving later.

  • Add salmon into the pan skin side down and cook for 3 minutes.

  • Flip, and transfer the pan to the oven to broil further 5-6 minutes.

  • Drizzle with the reserved brown butter sauce to serve.

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