Green Goddess Chicken Stock

This my fresh mixed herbs Green Goddess Chicken Stock, so flavorful that the aroma in the house was divine.

Ingredients 2 Liters Water
1/2 Kg Chicken Soup Bone
5 -6 Chicken Curry Cut Pieces with bone
A Bouquet off Fresh Herbs
I used Sage, Rosemary, Oregano, Basil, Flat Parsley, Celery, Chives and Scallion Greens


Add all the above ingredients in a big pot, vessel and bring it to a rolling boil. Reduce the flame and let it simmer for 3 hours. Strain it and your Green Goddess Chicken Stock is ready to use.
Use this  flavorful stock to make Leftover Baked Mashed Potato Soup

Labels : Fresh Herbs, Chicken, Soup, Stock, Homemade, Low Sodium, Healthy, Green Goddess 

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Leftover Baked Mashed Potato Soup#Soupswapers

Soup is an excellent way to use baked leftover mashed potato, for a lunch or dinner.  Have these will bread rolls are you are sated. This  delicious and filling soup, your family will love and enjoy.  For this soup I, used  Sheep Cheese and it tasted wonderful, you can use whatever cheese you have at hand.
1 Teaspoon Olive Oil
1 Small Onion - finely  chopped
4 Button Mushrooms - 
1  Carrot - cut into small sticks
5 French Beans - cut into  small sticks
1 Celery - chopped finely Tablespoons Mix Vegetables
4 Cups Green Goddess Chicken Stock
1⁄4 Teaspoon Sea salt or to taste
1⁄2 Teaspoon Black pepper powder
1⁄4  Teaspoon Smoked Paprika
1 Cup Leftover Baked Mashed Potato
1⁄4  Cup Grated Sheep Cheese or Cheddar Cheese
1  Scallion -  finely chopped
2 Slices Bacon - fried and crumbled
1 Slice Ham - fried and cut into pieces 
Fry  bacon, and ham in olive oil set aside,  crumble the bacon and cut the ham into small pieces.
In the same pan,  saute the  onion until softened.
Add chopped mushrooms and  vegetables, cook until tender and onion softens. Add green goddess chicken stock , salt, pepper, paprika, stirring to mix and bring this to a boil. Let it simmer on low flame. 
In the meantime.
Take a cup of the this soup broth into a another pan add the mashed potatoes and with stick blender, Blend in mashed potatoes,  until lumps are gone and form a smooth batter.
Add  this batter to the  soup  and stir continuously till it is well mixed . Bring it to a boil, add sheep cheese, stirring until it is melted and smooth. 

Add in scallions, crumbled bacon, ham (reserve a teaspoon of each scallions, bacon and ham for garnishing) take off flame.  Serve this hot garnished with scallions, bacon and ham and grated cheese and dash of smoked paprika.  

Yum yum...
Today is our posting day for soup swappers our host of the month is Karen H Kerr and the theme is Soup from Leftovers.  Thank you Karen for hosting this event.

Labels :  Soup, Leftover series, Baked, Mashed Potatoes, Soupswappers, Bacon, Ham, Green Goddess, Stock, Sheep Cheese

InLinkz: Inlinkz Link Party

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Chocolate Raspberry Mini Tarts#Improv

The usual tart pastry uses cold cubes of butter is rubbed into the flour, forming the dough with egg and refrigerating the dough before baking. But this tart shell recipe is the complete opposite — uses oil, doesn’t use any egg and no refrigeration required.
For the short crust pastry Cup All Purpose Flour
A Pinch of  Salt 

1 Tablespoon Caster Sugar ¼ Cup  ML Vegetable Oil
¼ Cup Milk  or as required

For the filling:
2 Tablespoons Heavy Cream
1/3 Cup Whole Milk
½  Teaspoon Vanilla essence
75  Grams Dark chocolate - chopped
150 Grams Whipping Cream

Raspberry Preserve as required 

For the Tart shells
To make the tart pastry, preheat the oven to 180 C .

Mix the flour, salt, oil, sugar and mix well add milk a tablespoon at a time and form a dough. Roll out the dough and cut into the size of your tart shell and press the dough over the base and the sides of the dish. Prick it all over with a fork and place the tart pan(s) on a baking tray.

Bake for 8 to 10 minutes, or until the pastry is golden brown all over. Remove the tart from the oven and cool completely before filling.

For the filling:

Whip the cream till soft peaks form. Refrigerate.

Bring the milk, heavy cream and vanilla just to a simmer. Add the chocolate and let it sit undisturbed for 2 minutes. The hot milk will help melt the chocolate. After 2 minutes, give it a good stir until it’s smooth. Cool this mixture to room temperature.
Gently fold in the whipped cream into the  chocolate mixture. Fill this into a piping bag.
To assemble the tart shells
Place a teaspoon or more of raspberry preserve 
Pipe the chocolate filling on top.  
Drop raspberry preserve  on top  and refrigerate for about an hour or till the filling is set.  
Serve and  enjoy this as a dessert.
Labels :  Tart/Pie/Quiche, Raspberry, Chocolate, Cream, Improv Cooking Challenge, Sweets & Dessert, Baked 

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Gingerbread Cake With Lemon Glaze#BakingBloggers

In India  molasses  is known as Kakvi.  Kakvi is the stage before the final process of making jaggery. I have used the store bought molasses . But, you can make this at home with jaggery or fresh sugarcane juice. Will make this soon and post recipe. This is often used as a topping to eat with sweet pancakes or soft chapatti for breakfast. But it's the first time I am using it in baking.  
This Gingerbread Cake With Lemon Glaze was hit at home and also my friends.  

To bake this use a a rectangle pan with height and a small pan so that this will get  a lift.  I used a 8 by 6 inches and 2 inch height  rectangle pan and it was right for this cake.
I loved this month theme of Baking Bloggers.  Let's make this Gingerbread Cake With Lemon Glaze.

Dry Ingredients
1.2/3 Cups All Purpose Flour
1 1/4 Teaspoon Baking soda
½ Cup White sugar
2 Teaspoons Heaped Homemade Ginger powder
1 Teaspoon Cinnamon powder
1/2 Teaspoon Sea Salt
1/4 Teaspoon Chinese five-spice powder
Wet Ingredients

1 Large Egg
1/2 Cup Dark Molasses / Kakvi
1/2 Cup Vegetable Oil
1/2 Cup Boiling Water

For the Lemon Glaze

½ Cup Icing Sugar
A Juice of one small lemon
1 Teaspoon Lemon zest


In a bowl mix all the dry ingredients and spices well. 
In a another bowl add the molasses,vegetable oil and egg, whisk well, now  mix in the dry ingredients a little at a time.  It will become a thick batter.  Now add the boiling water and whisk till it forms a smooth and lump free batter.
Pour this into a greased, lined and floured  baking pan and tap it well to remove any air bubbles bake at 180 degrees C for 35 minutes.
As the cake is baking let's make our glaze  
Mix all ingredients in a pan and place it on very low flame to warm it well and sugar dissolves. 
 As soon as the ginger bread is out of the oven 
pour all the lemon glaze and let it cool. Cut into slices and serve with ice cream or whipped cream. We enjoyed just as it is.
This was delicious and yummy.
Labels:  Cakes, Gingerbread, Molases, Kakvi,Homemade Ginger powder, Baking Bloggers, Lemon Glaze

Baking Bloggers
Baking with Ginger
Gingerbread Cake with Lemon Glaze by Sneha's Recipe
Ginger Cream Sandwich Cake by Sid's Sea Palm Cooking
Gingerbread House Tutorial by The Redhead Baker
Gingerbread Madeleines by Caroline's Cooking
Gingerbread Men by Cook with Renu
Gingerbread Sandwich Cookies by Karen's Kitchen Stories
Gingersnaps by Simply Inspired Meals
Louisiana Syrup Cake (Cajun Gingerbread) by Palatable Pastime
Russian Pryanik Gingerbread by Pandemonium Noshery
Orange Cranberry Gingerbread by Food Lust People Love
Pernik by A Day in the Life on the Farm
Poussins aux Pain d'Epices by Culinary Adventures with Camilla

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

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Baked Chicken Borek#Foodieextravaganza

Turkish cuisine is famous for its  varieties of layered pies and pastries, called ‘Börek‘. Borek is a  made of thin layers of dough called yufka or phyllo, that can hold variety of fillings like cheese, spinach, meat or chicken etc. 
Borek often described as flaky  pastry pie ; made with several layers of yufka or phyllo sheets with oil or butter in middle of each layer.
This dish is best for your parties or tea times and this is a must try delicious recipe. Made this for my anniversary tea party with my trekking group. Made two of these one chicken and the other vegetarian one, which I will be posting later.
I have used the homemade phyllo sheets.. check this here Phyllo Pastry Sheets - Homemade

12 Filo pastry  Sheets  or as required
For filling  
500 Grams Chicken Mince
2 Large Onions - finely chopped
1 Teaspoon Minced  Ginger  
1 Teaspoon Minced Garlic
Salt to taste
¼ Teaspoon Turmeric powder 
1 Teaspoon  Paprika powder
3 Tablespoons Finely Chopped Coriander leaves
2 Tablespoons Oil
For the pastry
100 Grams Butter  - melted 
A small Egg for brushing the pastry on top
To make the filling  
Heat oil in a pan add the chopped onions and saute till they soften , now add the minced ginger and garlic and saute till then start to release an aroma.  Add chicken mince and turmeric powder  stir on high heat until  turns pink to white.  Add the paprika and salt, mix well and let it cook till  all the  juices evaporates and turns dry. Let it cool. Now add the coriander leaves and mix well.
For the layering 
Grease baking pan,  with melted butter well . Layer a sheet of filo pastry, brush it lavishly with melted butter, I layered 6 sheets and brushed each with melted butter.  After the 6th sheet , spread the chicken filling evenly and press it lightly.
Now add the remaining 6 sheets, brushing each sheet with melted butter and then keep the next sheet.  After all the sheets are placed, brush the top lavishly with butter.  
Now brush it with egg 
Give cuts  with knife , as per your desired size pieces right till the bottom taking care not the separate the sheets.  
Bake it in a preheated oven at 170 C, for 35 to 40 minutes or until it gets a nicely  golden. 
Chicken Borek is ready to serve.  
These were flaky and scrumptious, enjoyed by all.
My Notes:
While layering the sheets tend to tear or break, but do not worry since they will be covered with other sheets. You can use even the cut sheet or torn sheets for layering. Even I have used the some pieces of sheets or torn sheets for layering.
Labels : Chicken, Borek, Turkish, Foodie Extravaganza Party, Phyllo pastry, Homemade, Baked

Sending this to the event for this month of Foodie Extravaganza, the theme is "Pastry". Our Host of the month is Caroline Williams. Thank you Caroline for hosting this event.
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes being shared today: 

Baked Chicken Borek by Sneha's Recipes
Cheesy Asparagus Potato Tart by Food Lust People Love
Cornish-Style Steak Pasties by Karen's Kitchen Stories
Garlic Herb Chicken in Puff Pastry by A Day in the Life on the Farm
Kolache cookies by Caroline's Cooking
Puff Pastry Apple Cranberry Strudel by Veggie Fun Kitchen
Raspberry Pistachio Palmiers by Palatable Pastime

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