Showing posts with label Baking Bloggers. Show all posts
Showing posts with label Baking Bloggers. Show all posts
Showing posts with label Baking Bloggers. Show all posts
Showing posts with label Baking Bloggers. Show all posts

Cheesy White Sauce Chicken Buns#BakingBloggers

For any day of the week your can prepare these quick, tasty and easy cheesy chicken buns or make it for a party and your guest will enjoy it especially kids. This can be made with any leftover chicken or boiled chicken.

Ingredients 
5 Small/ Mini Buns
1 Cup Leftover Chicken - cut into small pieces
1 Cup Thick Bechamel Sauce
1 Cup Cheeza Cheese


Method
Cut the buns in the center and scoop out a little of the center
Then add the white sauce, top it with chicken (I used Leftover chicken roast).
Sprinkle lots of cheese
Baked in a preheated oven 180°C with both the elements on for 10 minutes. Serve these when still warm.
Labels:  Chicken, Leftover series, Bechamel Sauce, Buns, Starters, Kids delight, Baking Bloggers 

Baking Bloggers December 2021

Baked Party Appetizers

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Fresh Strawberry Bread#BakingBloggers

If you love fresh fruit breads then this quick bread recipe comes together in just 10 to 15 minutes. Make this with fresh or frozen strawberries, a prefect tea loaf or breakfast bread. It's soft and delicious.

Makes One Loaf
Ingredients

1 Cup Frozen or Fresh Strawberries - sliced
1½ Cups All Purpose Flour
1 Cup Caster Sugar + 1 Tablespoon
½ Teaspoon Level Salt
½ Teaspoon Level Baking soda
½ Cup Melted Butter
2 Tablespoons Oil
2 Eggs
½ Cup Chopped walnuts
Method
Preheat oven to 180°C.
Butter and line one 9 x 5-inch loaf pan.
Slice strawberries and place in bowl. Sprinkle lightly with one tablespoon sugar and set aside while preparing batter. 
Combine flour, sugar, salt and baking soda in large bowl, mix well.
Blend oil and eggs into strawberries. Add the flour mixture, blending until dry ingredients are just moistened. Stir in walnuts (reserved a few to sprinkle on top). Pour the batter into pan sprinkle the walnut. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes.
Let cool in pan on wire rack for 10 minutes. Turn loaf out of pan and allow to cool before slicing.
Labels: Strawberry, Quick Bread, Breads, Baking Bloggers

Baking Bloggers November 2021

Quick Breads

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Crispy Spicy Smashed Potatoes#BakingBloggers

These guys are super crunchy on the outside, light and fluffy in the middle, and are so flavorful with the combo of spices and hot sauce. 
Once you start eating these potatoes, you'll never be able to stop at one.

Ingredients
1 Kg Small Potatoes or Baby Potatoes - I used red and white
1 Tablespoon + 2 Teaspoons Salt
4 Tablespoons Olive oil
4 Tablespoon Hot sauce
2 Teaspoons Smoked Paprika
2 Teaspoons Garlic powder
2 Teaspoons Fresh Thyme leaves
Black pepper to taste
Chopped fresh coriander
Method
Wash and scrub the potatoes well.
Bring a large pot of water to the boil and season with a tablespoon of salt. Add in potatoes and cook for until fork tender. Allow to slightly cool.
In the meantime preheat oven to 200°C and line a baking tray with parchment paper.
Onto the prepared baking tray, drizzle evenly half the olive oil, hot sauce, smoked paprika, garlic powder, thyme, a teaspoon salt, black pepper, thyme & coriander leaves . 
Arrange potatoes on baking tray, and use a potato masher/bottom of a glass to gently crush the potatoes. 
Season the tops of the crushed potatoes with remaining olive oil, hot sauce, smoked paprika, garlic powder, salt & pepper.
Sprinkle thyme and coriander leaves. 
Place in preheated oven and bake for 15 minutes. 
Remove from oven, and flip over each potato. Return to oven and bake for an additional 15 minutes. 
Garnish with fresh chopped coriander before serving. 
Enjoy!!
Labels: Potato, Baked, Starters, Baking Bloggers, Healthy, International Cuisine, Vegan, Gluten free 


Baking Bloggers: Potatoes of all Kinds

Aloo Channa Paneer Pie by Magical Ingredients
Crispy Spicy Smashed Potatoes by Sneha’s Recipe
Curry Kissed Tater Tots by Culinary Adventures with Camilla
Ham and Broccoli Stuffed Potatoes by A Day in the Life on the Farm
Stuffed Fingerling Potatoes by Sid’s Sea Palm Cooking
Sweet Potato Oatmeal Cookies by Palatable Pastime

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Baked Chicken Fingers#BakingBloggers

These baked chicken fingers are so delicious, they are actually no dirty fingers, just mix and make. No,  breading, crumbing, mess, oil wastage or gluey fingers!


Ingredients
500 Grams Chicken Mince
1 Teaspoon Heaped Ginger Garlic paste
1 Teaspoon Cumin powder
1 Teaspoon Red Chilly powder or according to taste
3 Green chillies - finely chopped according to taste
3 Tablespoon Fresh Coriander- finely chopped
10 - 12 Mint Leave - finely chopped
1 Spring Onion / Scallion - finely chopped
1 Small Onion - finely chopped
3/4 Teaspoon level Salt or according to taste 
1 Tablespoon Lemon juice

Method 
I used breast and thigh meat to make the mince, this will make the chicken fingers juicy and soft.  
               
Add all the ingredients in chicken mince and mix well. Refrigerate for 20 to 30 minutes.
Take a kulfi/round ice cream stick, oil it and your hands lightly.
Take a ball and shape it around the stick to make long fingers. Then gently remove the fingers from the stick. Place them in oiled and foiled lined tray.
Bake them in preheated oven at 200°C , with both the elements on for 22 - 25 minutes. ( do no over cook or they will turn hard).
These are soo soooo good soft and juicy!  
Labels: Chicken, Mince, Baked, Finger food, Healthy, Kebabs, Baking Bloggers

Baking Bloggers: Ground Meats & Mince

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Baked Feta Pasta (Viral TikTok Recipe)#BakingBloggers

This dish is made pasta with cherry tomatoes, lots of basil and feta cheese , when baked is creamy, delicious. This pasta recipe has taken the culinary world by a storm! It's so easy to put together and is the perfect dish for weekend dinners and the whole thing is done in about 45 minutes with not much of chopping and washing of many dishes!
I wanted to make this recipe for a long time, but, some how because of too many restrictions on timings of stores being kept open, it's not easy to get many ingredients.

Serves 3 as a complete meal
Ingredients 

500 Grams Cherry Tomatoes
1 Small Onion - sliced
3 Big Garlic Cloves - finely chopped
½ Cup Olive Oil
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Italian Seasoning
1/4 Teaspoon Red Chilly Flakes
200 Grams Feta Cheese
225 Grams Dried Pasta - of your choice
A handful of basil leaves- cut into chiffonades

Method
Place cherry tomatoes, onion, and garlic cloves in a baking Pyrex dish in a single layer. Drizzle 1/3 cup of olive oil on it.
Season with sea salt, black pepper, chilly flakes, fresh basil chiffonades and Italian seasoning, give it a good mix.
Make some space in the center of the dish, place the block of feta cheese, drizzle the remaining olive oil on it. Cover the dish with a foil and bake in the preheated oven 180°C for 35 minutes, you will see the tomatoes are bursting and bubbling.
While the dish is baking, let's boil the pasta as per the package instructions . Drain, reserve about a ¼ cup of the starchy pasta water, if needed later ( I did not use it).
After 35 minutes, remove the baking dish from the oven.
The tomatoes would have burst open and the cheese should be soft and melty. 
Mash the cheese and tomatoes with the help of a fork or spatula, then mix everything together. 
Add the cooked pasta and roughly torn basil leaves.
Toss gently until the pasta is evenly coated with the creamy sauce.
It 's creamy and cheesy comfort food. 
Labels: Baked, Pasta, Cherry Tomatoes, Feta Cheese, Baking Bloggers, Pasta & Noodles, Main course,Side Dish

#BakingBloggers

Tomatoes and Fresh Basil

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White Chocolate Chunk Oats Cookies#BakingBloggers

These are bakery style White Chocolate Chunk Cookies with golden brown edges with gooey centers.

They are so delicious perfect cookies to go with your tea or coffee. I have made big ones weight is 45 grams each. But they are so crisp and bake in just 12 to 14 minutes.

Makes 14 Big Cookies 
Ingredients

75 Grams Softened Butter
38 Grams Vegetable Shortening
140 Grams Caster Sugar
1 Egg
1 Teaspoon Vanilla essence
175 Grams All Purpose Flour
¼ Teaspoon Salt
½ Teaspoon Baking soda
½ Teaspoon Baking powder
46 Grams Oats - make it into a powder
100 Grams White chocolate chips

Method  
Beat butter and sugar until creamy and fluffy, then add in the egg and vanilla essence, sieve the dry ingredients, with a spatula mix it till no dry spot of flour is seen. Cling wrap the bowl and chill it in the refrigerator for at least 2 hours. After 2 hours I weighed each cookie 45 grams. Make round balls and placed them in a lined baking tray and again refrigerate the tray till the oven is pre heated.
In the meantime pre-heated oven to 170°C . Place one tray at a time in the oven and bake 12-15 minutes, half through the baking time, change the sides of the tray. Check if the cookies are done after 12 minutes. Mine were done at 13 minutes. Take the tray out of the oven and place the other tray. Lift each cookies with a spatula and place them on a wire rack, till they cooled completely
When completely cooled, store them airtight container. Enjoy with your tea or coffee. 

My Notes
You can make these all butter, but, I have used vegetable shortening a little so that these retain they shape and do not spread while baking. These retained their shape as your can see. They have perfect top. 
These are so crispy and chewy, you will love them.
Chilling the dough is a must or else you want be able to roll them or shape them.

Labels: Oats, White Chocolate, Cookies, Biscuits & Cookies, Baking Bloggers, Butter, Vegetable shortening, Egg, International Cuisine 

Baking Bloggers

Baking with Oats or Oat Flour 

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Asparagus With Cheese Sauce#Baking Bloggers

This baked asparagus in cheese is a simple vegetarian starter or side dish that's delicious to enjoy. This is so quick to make, you can also assemble it in advance if you are serving for a party, just before you guest arrive pop this into the oven.. ta da.. a beautiful side dish is ready.
Serves 2
Ingredients
150 Grams Asparagus
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
2 cups Milk
1 Teaspoon English mustard
A splash of Worcestershire sauce
200 Grams Grated Cheddar Cheese,
Salt & Pepper to taste

Method
Preheat oven to 180°C .
Grease an oven proof dish.
Blanch the asparagus in salted water, remove and place in a bowl of ice cold water with ice cubes. When cold, drain and place in the greased dish.Melt butter in a pan, add the flour. Cook, stirring for a few minutes till it turns light brown and the flour is cooked. Don’t brown it too much. Slowly whisk in the milk to form a smooth sauce. Add the mustard and Worcestershire sauce.
Season with salt and pepper and add in a half of the cheese, mix it well and pour over the asparagus. Sprinkle the remaining grated cheddar cheese on top. 
Place the dish in a preheated oven and bake until cheese is golden brown and bubbling, about 10-15 minutes. 
Enjoy this warm.

Labels: Baked, Asparagus, Casserole, Main course, Side Dish, Cheese Sauce, Baking Bloggers, Serves Two, Vegetarian 

Baking Bloggers

Springtime Asparagus

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Baked Pork Enchilada Salsa Verde Casserole#BakingBloggers

I wanted to make something easy, so instead of making traditional rolled enchiladas made these no fuss casserole. Made this quick dish where in I just threw everything into a casserole.
Assembling the pork enchilada casserole takes little effort, as I simply layered the pork and rest of ingredient one by one and baked it. To save time, I made the pork and the Salsa Verde two days in advance and refrigerated it. I made the Fried Corn Tortillas on the day when I wanted to bake it. If you want, this, can be assembled well , in advance, as it reheats quite well, can assure you this, since I, had leftovers and reheated it after two days and it tasted just as good as the freshly made one.

Servings 2 -3
Ingredients 

250 Grams Pork Mince
1 Cloves Garlic - finely chopped
1½ Teaspoon Lime juice
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
1 Teaspoon Vegetable Oil
Other Ingredients
Salsa Verde

4 Corn Tortillas - torn
1 Cup Shredded Provolone & Cheddar Cheese
1 Small Onion- diced
¼ Cup Chopped Coriander/Cilantro leaves
Sour cream, for serving
For the Fried Corn Tortillas
1 Cup = 250 Ml
Ingredients

1 Cup Maize Flour
¼ Teaspoon Pink Himalayan Salt
1 Teaspoon Oil
125 Ml+ Water

Method
Heat a tablespoon of oil in a pot/kadai, add minced  garlic and the pork mince, sauté till it changes color
add salt  and pepper powder , mix well
add ½ cup water. Bring the pot to a boil, and then turn the heat down to low and simmer uncovered for until the mince is cooked 
and all moisture nearly evaporated ( there should 2 - 3 tablespoons of liquid in the mince). 
Cool till it comes to room temperature add ½ cup of the Salsa Verde, lime juice and little coriander leaves . Taste for salt and spice, add more Salsa Verde if you want it more spicy. 

For the Fried Corn Tortillas
In a skillet, boil the water, add salt and oil. When it comes to a rolling boil add the maize flour and mix well with a spoon. Let it cook for a minute. Switch off the flame and cover it with a lid for 3 minutes. When it is still warm, knead this to soft dough, if required add a teaspoon of hot water while kneading. Knead it well into soft dough. Cover and keep it aside for just 5 minutes. 
Divide the dough into 5 equal balls. Roll each between a oiled plastic sheet in a tortilla press/puri maker. 
Cut it with a mould to make the edges smooth and tortilla the same size. 
Bake this in non stick skillet (See Notes) till it get brown spots on each side. 
Keep this on wire rack. Like wise make the rest of the corn tortillas. 
Wrap them in a towel and let them cool completely.
Heat up the vegetable oil on low heat in a small pan Use a pan that will fit the tortillas so that you can use a little to fry them).
Once the oil is hot add one tortilla at a time, and fry on medium flame till they are crisp. Keep aside to drain on a kitchen towel.
I even fried the broken tortilla pieces and used that to layer the casserole, since they are to broken into pieces.

To Assemble- Pork Enchilada Salsa Verde Casserole
Preheat the oven to 170°C.
In a casserole, place half of the broken tortillas in it, tearing in pieces to fill in any gaps. 
Evenly top the tortillas with half the pork, 
sprinkle half the diced onions ( I had 2 tablespoons of leftover red and green capsicum so used that too)
half the chopped coriander leaves, and and evenly spread the Salsa Verde
Then sprinkle the shredded cheese. 
Top that layer with remaining torn tortillas and then add the rest of the pork, 
the rest of the onions, capsicums, evenly spread the salsa,
sprinkle coriander leaves and then top evenly with the rest of the cheese.
Bake uncovered for 25 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 10- 12 minutes before serving. 
Serve warm with sour cream and wafers.

My Notes

The pork and Salsa Verde can be made ahead of time and kept refrigerated for 3 days.
I baked the first tortilla on my anodized tawa and it got stuck see pic, so use a non stick pan to bake the tortillas.
Labels: Pork, Salsa Verde , Mexico, Mexican, Baking Bloggers, Corn, Tortilla, Baked, Enchilada, Serves Two, Main course, Green Tomato, Breads  
Baking Bloggers (April 2021): Baking of Mexico

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