Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts

Egg Roast#Alphabet Challenge

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu,  with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water 
Method
In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.
When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes
If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish
Sneha’s Recipe : Egg Roast 
 A Day in the Life on the Farm: Tomato and Eggs 
Jolene’s Recipe Journal: English Muffin Bread 
Mayuri’s Jikoni: Egg Pulao 
Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
Magical Ingredients: Edamame Paratha 
Food Lust People Love: Everything Pizza Tartin 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

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Chocolate Fudge Sauce Star Bread#BreadBakers

Made from homemade chocolate fudge sauce this star bread is simple & super delicious . Layers of fluffy dough separated and twisted so gorgeous and a perfect breakfast bread for Christmas or Easter or any other day you want to enjoy something chocolaty. This bread is super simple to make even though it looks intense. This is a rich dough, it will take a little extra time to rise.
Ingredients
For the Dough

1 Large Egg
57 Grams Butter
150 Ml Milk
3 Tablespoons Sugar
½ Teaspoon Salt
310 Grams All Purpose Flour -
10 Grams Corn flour
1½ Teaspoons Instant Yeast
For The Homemade Chocolate Fudge Sauce
26 Grams Butter - cut into cubes
1½ Tablespoons Light Corn Syrup
90 to 100 Grams Unsweetened Dark Chocolate - chopped
1/3 Cup Brown Sugar
1/3 Cup White Sugar
1 Cup Heavy Cream
A Pinch Salt
1 Teaspoons Vanilla Extract

Method
First Let's Make the Chocolate Fudge Sauc
e
Melt butter over medium heat in a large saucepan and swirl it around in the pan to the coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream, salt and continue to cook over medium flame till the mixture comes to a boil.
Using a candy thermometer, boil gently for 4 minutes, without stirring, until the sauce is thickened and the candy thermometer reaches 220-224º. Remove from heat. Pour sauce into a Pyrex measuring cup. Whisk in vanilla. Cool to room temperature on the counter, then chill till it reaches a spreadable consistency.
For The Dough
Heat the milk and butter till warm, add the sugar stir till it melts. To this add the yeast and egg, cover and keep aside till the yeast froths.
In a large bowl add all the flour and salt, mix it well. Then slowly add the milk mixture and with a dough whisk start kneading the dough adding little milk at a time to make a soft smooth dough. 
Place the dough into a oiled bowl, cover and let is rise till double in volume. Then take the dough and on a lightly floured surface, knead it well. Then roll out dough and cut into four even sized balls. Cover the ball with a wrap, let rest 10-15 minutes.
To Assemble
Divide the dough into 4 equal pieces.
Roll each dough ball out into a thin 10" circle. To get the same diameter circle take a plate and cut each circle accordingly.
Roll out the remaining circles and cover them with a damp cloth as you are working.
Place the first circle on a tray line with parchment paper or silicone mat.
Top with chocolate fudge sauce then layer the other three circles and filling on top.( leaving the top circle bare).
Put a 2 or 3 inch bowl in the center
Then using a pizza cutter or knife, cut the circle stack creating into 4 equal strips
Each strip then cut into another 4 strips.
Like that we should have 16 equal strips that are still connected in the center.
Using both hands pick up two strips and twist them from each other two or three times then press the ends together firmly.
Repeat that until you end up with eight of twisted strips.
Transfer the star bread to a baking tray and cover with plastic wrap and let it rest 15 min. Preheat the oven 190°C.
Brush the star bread with beaten egg and pour a little bit granulated sugar on top.
Bake for about 20-30 min until golden brown.
Remove from the oven and cool for about 10 minutes. Dust with confectioners sugar on top(optional).
So Chocolaty... yum...mmm . Serve warm. Enjoy!!
Labels: Bread Bakers, Chocolate, Fudge Sauce, Christmas Bread, Egg, International Cuisine, Homemade, Sauce
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

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Gluten Free Pie Crust - Homemade

This is an all butter gluten free pie crust! So flaky and light, with homemade gluten free blend.

This dough will make an 7" Pie Crust  
Ingredients
For Pastry

150 Grams Homemade Gluten Free Bread Flour + extra for dusting
90 Grams Butter - chilled butter cut into cubes
1 Large Egg- beaten - reserved 1½ tablespoon to brush the pastry
½ Teaspoon Heaped White Vinegar
1 - 1½ Tablespoons Ice water or as required to make a dough

Method
In the bowl, place flour and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a teaspoon at a time. You may not need the full amount of water, depending on your climate and size of the egg. When the mixture comes together in the bowl, stop mixing. Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.
Roll out the dough onto a lightly floured surface into approximately a 15 inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. 
Trim the edges of the dough and crimp the edges.

T0 Blind Bake
Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 180° C. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice.
Bake for approximately 15 - 17 minutes, until the edges start to brown. 
Carefully remove the parchment and beans and I brushed the base with egg (this i did so that when I add the filling the base should not get soggy) continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

For Double Crust Pies
Roll out the bottom crust and add your filling of choice into the crust. Roll top crust out and place on top of filling. Crimp as desired to seal. 

My Notes 
Unbaked pie crusts will keep in the refrigerate for about 3 days. They can be frozen for up to 3 months, well wrapped.
To thaw, remove from freezer and place in the refrigerate to thaw overnight. Let come to a cool room temperature, about 20-30 minutes, before rolling out and using.

Labels: Gluten free, Tart/Pie/Quiche, Homemade, Butter, Egg

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Keto Cabbage Egg Toast#SundayFunday

This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

Serves One
Ingredients

150 Grams Finely Shredded Cabbage
2 Large Eggs
1½ Tablespoons Oats Fiber
½ Teaspoon Mixed seasoning - See My Notes
Salt to taste
Ham slices
Cheese slices
Butter and olive oil required
For The Sauce
1 Tablespoons Mayonnaise
1 Teaspoon Sriracha Sauce

Method
Combine all sauce ingredients in a small bowl and set aside.

Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.
While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  
Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 
Top with cheese and ham slice
Cover it with the cooked/brown side of the other toast. Return the pan on the burner.
Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 
Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 
My Notes
I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One
For Sunday Funday our theme is Savory Recipes With Oats
  • Air Fryer Sweet Potato and Oats Smiley from Cook with Renu
  • Beef and Oat Sliders from A Day in the Life on the Farm
  • Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures
  • Instant Oats Rava Idli from Sizzling Tastebuds
  • Keto Cabbage Egg Toast from Sneha’s Recipe 
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    Pražene Gobe z Jajci#EattheWorld

    Pražene gobe z jajci is the national Slovenian dish with origins in the Štajerska region, where mushroom picking is a common and popular activity. An healthy mushroom omelette with eggs and fresh parsley is a favorite breakfast dish in the region, which can be served as a hot appetizer or an independent dish. 

    Serves One
    Ingredients

    1 Small Clove Garlic — finely chopped
    1 Medium Onion — finely chopped
    3 -4 Mushrooms — sliced
    1 Tablespoon Parsley — chopped
    2 Large Eggs
    Salt & Pepper to taste
    Olive Oil for frying

    Method
    Break the eggs into a bowl and whisk well, add salt and black pepper to taste. Keep aside.

    Heat the oil in a frying pan over medium high flame, add the onion and fry until translucent. Then add the garlic and mushrooms, fry on high flame till the moisture evaporates and the mushrooms are cooked stirring regularly. 
    Add the parsley, season with salt and black pepper to taste and give it good mix. Add the whisked eggs, spread evenly over the entire pan. Reduce the heat to low. Cover and cook till the bottom is golden .
    Serve hot. Enjoy .. Bon Appetit!! 
    Labels: Egg, Keto, Slovenia, Serves One, Omelette, Mushroom, International Cuisine, Breakfast, Eat the World
    Check out all the wonderful Slovenian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
    Amy’s Cooking Adventures: Slovenian Flatbread (Belokranjska Pogača)  Magical Ingredients: Vegan Slovenian Jota  
    A Day in the Life on the Farm: Zganci (Poor Man’s Food)

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    Keto Lobster Scrambled Eggs#FishFriday

    When you have leftover lobster meat, make these scrambled eggs for a filling and scrumptious breakfast or a quick dinner. This has just 1 gram Carbs.

    Serves One 
    Ingredients

    2 Eggs
    ¼ Teaspoon Dried Tarragon
    ¼ Cup Cooked Lobster Meat - cut into small pieces
    A Pinch Chilly Flakes or Black Pepper powder
    1 Tablespoon Butter
    Salt to Taste


    Method  
    Beat eggs and tarragon in a small bowl. Set aside.
    Sprinkle lobster pieces with chilly flakes or black pepper.

    Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 minutes. Stir in egg mixture, increase heat to medium and scramble eggs, stirring constantly, until nearly set.
    Serve garnished with dill, sautéed Green Beans & Salad. A prefect Keto meal.
    Labels: Keto, Egg, Lobster, Main course, Serves One, Fish Friday, Leftover series
    Our Event for the month of January 2023 is Lobster. 

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    Gluten-Free Quinoa Fusilli Pasta Ring#SundayFunday

    This is a healthy pasta, quinoa pasta it's gluten free and delicious. I have noticed that when you normally cook pasta after cooling it clumps up, so requires to be oiled immediately. But that's not the case in this quinoa pasta it does not require oil after draining since it does not clump up after cooling. Loved the taste of this pasta.

    Ingredients
    2 Cups Gluten Free Quinoa pasta
    1/3 Cup Chopped Carrot
    1/3 Cup Chopped French Beans
    1/3 Cup Parboiled Broccoli
    1/3 Cup Boiled Shredded Chicken
    1 Medium Onion - chopped
    3 Big Cloves Garlic - finely chopped
    2 Tablespoons Olive Oil
    3 Tablespoon Pasta Sauce
    ¾ Cup Grated Cheddar Cheese
    1/3 Cup Half & Half
    2 Large Eggs
    Salt to taste
    A Dash of Black Pepper Powder
    ½ Teaspoon Paprika powder

    Method
    Boil the Gluten free quinoa pasta till 80% done.
    Strain the quinoa pasta and run through cold water.
    In a pan, heat oil, add the onions and garlic sauté till raw aroma of the garlic vanishes, add the chopped beans and carrot sauté for a minute. Cover and cook till the carrots are half done. Then add the pasta sauce and paprika powder, sauté for a minute or two. Add the broccoli, shredded chicken and pasta. Stir to combine, add the salt and give it a good mix. Keep aside to cool.
    In a large mixing bowl add in eggs, half and half, pepper and salt whisk to combine well, add in the cooled pasta mixture and mix well till combined. Now add in 1/3 cup cheese and mix.
    Grease a ring mold well with butter, sprinkle a little or the remaining cheese at the bottom. Press in the pasta mixture well, add the remaining cheese on the top. Tent the pan with a foil.
    Bake in a preheated oven at 180°C for 20 minutes. After 20 minutes remove the foil and bake again for another 20 minutes or till a skewer inserted comes out clean.
    Cool it for 10 minutes. Unmold and serve.
    Delicious meal is ready!! Serve warm. 
    Labels: Gluten free, Pasta & Noodles, Bundt, Quinoa, Egg, Chicken, Sunday Funday, Baked, Main course

    Sunday Funday  - Noodle Ring Day

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