Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts

Tomato Apple Soup With Pull Apart Cheese Bread#SoupSwappers

Event for Soup Saturday Swappers is Main Course Soups and Stews, Hosted by Wendy Klik the brain child of Soup Swappers.
Made an accompaniment for today's soup since we can have this as a filling meal itself.  This combo was enjoyed by hubby dear very much.
Serves 2
Ingredients
2 Large Tomatoes - chopped
1  Apples  -peeled & c
hopped (peels reserved)
1" Piece Ginger - chopped
1 Green Chilly - remove the seeds
2 Tablespoons Coconut powder
1 Teaspoon Salt
3 Whole Black peppercorns
1 Tablespoons Cumin seeds
3 Tablespoons 
Butter
Tablespoons Chopped Coriander  Leaves
Water as required to make a thick soup
Method
Peel the apple and keep the skins aside. Chop the apples and keep aside keep them in water. 
Cook tomatoes, apple skins, green chilly, ginger, coconut powder, peppercorns together with a cup water and cook till tomato and apple skins soften cool and then and puree it along with chopped apples. Pour it back into the pan season with salt, and cook further with apple puree. 
Garnish it chopped spring onion greens and serve.  
Pull Apart Cheese Bread
I baked this beautiful bread 
from the remaining dough of this Apple Bread Rolls

Ingredients  
1 Round loaf bread
1/2 cups Shredded Cheeza cheese
1 Green onions / Scallions - finely sliced
1/4 cup Unsalted butter - melted
Method 
Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached. 
Toss the cheese, , green onions and together in a bowl. Gently stuff the cheese into the bread between the slices. Stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts. Transfer the stuffed loaf to a sheet of foil. Dot it with softened butter, over the loaf. 
Wrap the loaf tightly in foil. Bake the loaf for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy. 
Serve immediately.
This was a fantastic combo. Loved it!!
Labels: Tomato, Apple, Soup, Main course, Pull Apart Cheese Bread, Scallions, Cheese, Baked, Bread, Soup Swappers, Serves Two , Vegan, Gluten free 

Amish Stuffed Pepper Soup by Palatable Pastime
Green Pork Chili by A Day in the Life on the Farm
Instant Pot Beef Stew by Making Miracles
Kjötsúpa (Icelandic Meat Soup) by Culinary Adventures with Camilla
Tomato Apple Soup with Pull Apart Cheese Bread by Sneha's Recipe
Vegetable Beef and Quinoa Soup by Sid's Sea Palm Cooking
Vietnamese Beef Stew (Bò Kho) by Karen's Kitchen Stories

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Moroccan Chermoula Baked Fish Fillet For One#Fish Friday

This amazing baked  Chermoula fish is served with baked  potatoes and couscous a super filling, healthy and delicious meal.   There not much of cleaning and chopping just add all ingredients in a sheet pan and  place it in the oven and forget it for 30 minutes and your done. 
What is Chermoula?  Chermoula  is like a pesto. It’s made with coriander,  parsley leaves, garlic, olive oil, lemon juice, and mix of spices. Very flavorful and has a beautiful green color.  


Ingredients
½ Cup Coriander Leaves
½ Cup Parsley leaves
1 Big Clove Garlic
¼ Teaspoon Cumin powder
¼ Teaspoon Paprika powder
¼ Teaspoon Sea Salt
¼ Teaspoon Coriander powder
¼ Teaspoon Cayenne pepper
1 Tablespoon Lemon juice
¼ Cup Olive oil
1 Basa Fish fillet (200 Grams)
10 Red Skinned Baby Potatoes - scrubbed and diced
For the Couscous

1 Cup Couscous
2 Cups Hot Water

A Dash of Chilly Flakes
1 Small Chicken cube
1 Small  Onion - chopped
1  Small Tomato - chopped
For the Dressing  
1 Tablespoon Olive oil
1 Teaspoon White Vinegar
1 Big Clove Grated Garlic
A Pinch of Salt
¼ Teaspoon Black pepper
¼ Teaspoon Mustard paste
¼ Teaspoon Caster Sugar

Method 

For the Dressing  
 Pour all the ingredients in a bottle and shake it so well till it thickens. Keep aside 
For the Couscous  
In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve.

Mix in the chilly flakes, onion, tomato and the dressing. Mix well and keep aside.
For the Chermoula .
Place the coriander, parsley leaves, garlic, spices, lemon juice, salt and olive oil in a small blender and blend till it forms a smooth paste.

Place the fish fillet on a oiled baking sheet. 
Season the fish with a pinch of salt. Spoon the chermoula over the fish fillet on both sides well to get a nice this coating.
Spoon  in reaming chermoula over the potatoes and toss them well.

Place the fish in lined baking tray in the center. Scatter the diced red potatoes around the fish. 
Tent the pan with aluminium foil. Bake in a pre heat oven to 170°C, for 30 minutes, until cooked and done. 
When done, remove the tent and let is remain for five minutes in the oven if case there is any moisture in the pan it will get evaporated and potatoes will get a nice color.
Remove from the oven.  
To Assemble
Place the couscous in the center of a serving plate, keep the fish on top and scatter the potatoes around.
Enjoy this healthy and delicious meal.
Labels : Fish, Baked, Moroccan, Mediterranean, Fish Friday, Red Baby Potatoes, Couscous, Main course, Healthy

Fish Friday Foodies January 2020 our Host is Sue and our theme is Mediterranean Fish & Seafood:

Baccala Soup from Palatable Pastime
Seafood Paella from Making Miracles
Greek Seafood Rice from Karen's Kitchen Stories
Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
Zarzuela de Pescado from Culinary Adventures with Camilla
Linguine Pescatore from Food Lust People Love
Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
Coquilles St Jacques from Caroline's Cooking
Mediterranean Shrimp from A Day in the Life on the Farm

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Eggless Chocolate Dipped Cookies#FantasticalFoodFight

Was craving for some cookies so I made these.  These cookies look so yummy that one would want to finish them in no time.  They are so addictive.  

Ingredients 

190 Grams All purpose flour
1/2 Teaspoon Baking powder
1/4 Teaspoon Baking soda
 100 Grams Sugar powdered
100 Grams Unsalted Butter
1 Teaspoon Vanilla essence
6 -8 Teaspoons Milk

For Dipping the cookies
1 Cup Chocolate - melted

Method

Sieve the flour, baking powder and baking soda, keep aside

Cream the butter and sugar well till fluffy, add the essence and flour  and mix well till incorporated. Add a teaspoon of milk at a time and from a soft dough.   Roll the dough in a cling film and keep it in the refrigerator to chill for 10 minutes.

In the meantime preheat the oven at 150 degrees.

Roll the dough between two plastic sheet or butter paper about 1/2 inch thick.  With a cookie cutter cut into desired shape and bake for 12 - 15 minutes.  

Let it cool for 3-4 minutes in sheet then remove it on cooling rack and let it cool completely.  Then dip each cookie in the melted chocolate and enjoy. 
Serve with tea or coffee.  Kids will love these dipped cookies. 

Labels: Biscuits & Cookies, Eggless, Fantastical Food Fight, Chocolate, Baked
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Spinach And Chicken Quiche#BakingBloggers

A filling, hearty and creamy quiche. Make this for a party and see the praises that you get for the party.. This would be good for brunch, dinner or as a meal in itself. Made this for a family get together and it was gone in minutes.
Made 2 Pie's  of 10″ size 
Ingredients

For the Pie Crust 
150 Grams Butter - room temperature
150 Grams Vegetable Shortening
500 Grams All Purpose Flour
1 Teaspoon Salt
1/4 Cup Chilled Water or as required

For the Filling 

1 Cup Heaped Shredded Cheddar cheese
500 Grams Chicken - cooked and chopped
2 Cups Packed Spinach - washed and chopped
200 Grams Mushrooms - sliced
4  Cloves Garlic - finely chopped
4 Large Eggs
200 ML Fresh Cream
1/2 Teaspoon Salt or To taste
1 Teaspoon Black Pepper powder or to taste
Method

Cook the chicken with salt, ginger and garlic paste.

Make the pie crust and keep it in fridge to cool.

To make  the Chicken filling

In a teaspoon of butter lightly saute the mushrooms and garlic .
In a bowl add the chicken, mushrooms, spinach and cream mix well.  Now the chicken filling is ready.

In another bowl beat the eggs, salt and pepper to taste keep aside.
To make the pastry shell
Roll the pastry dough and press it into a 10
 pie dish. Spoon the little chicken filling mixture into pastry shell, pour a little egg mixture, sprinkle little cheese; then again the chicken filling mixture spread evenly, pour the remaining egg and top it with cheese.
Bake at 175° in a preheated oven, for 25-30 minutes or until knife comes out clean.
Let rest for 15 minutes before serving.  
Enjoy!!
Labels : Chicken, Quiche, Spinach, Baked, Baking Bloggers, Mushroom, Egg, Cheese, Fresh Cream


Baking Bloggers- Theme Holiday Pies
Amazing Apple Pie by Simply Inspired Meals
Blueberry Mini Pies by Karen's Kitchen Stories
Butternut & Apple Galette by Sid's Sea Palm Cooking
Chicken and Spinach Quiche by A Day in the Life on the Farm
Chocolate Cream Pie by Making Miracles
Kate's Perfect Plum Pie by Food Lust People Love
Lemon Meringue Tart by Culinary Adventures with Camilla
Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
Pear Ginger Pie by Cookaholic Wife
Pecan Streusel Pumpkin Pie by Palatable Pastime
Sour Cream Pear Pie by Pandemonium Noshery
Spinach and Chicken Quiche by Sneha's Recipe

Baking Bloggers is a group of food bloggers who vote on a shared theme and then post about it once per month which is started by Sue . 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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Orange Chocolate Cake#Choctoberfest

Made this Orange Chocolate Cake for our community Rosary held at my place. It's a moist and soft cake. 
The orange chocolate gives a awesome flavor to the cake.

Ingredients

3 Cups All Purpose Flour
250 Grams Salted Butter
2 Cups Sugar
1½ Teaspoon Baking powder
150 Grams Orange Chocolate - chopped
¼ Cup Milk
1 Cup Buttermilk
½ Teaspoon Orange essence
5 Eggs

Method

Grease and line 10 to 12 inch rectangle or square baking pan. Preheat the oven at 180°C.
Sieve the flour and baking powder, keep aside
In a microwave bowl add ¼ cup milk and the chopped orange chocolate and for 30 seconds bursts till the chocolate melts. Mix it and keep aside.
In a large bowl cream the butter and sugar till light and fluffy, then add the eggs one at a time and continue whisking till it's creamy, add the essence and whisk again. Add the flour and buttermilk , till the flour and buttermilk is incorporated. Divide the batter into two equal parts, to one part add the melted chocolate and mix it with a spatula till well incorporated.

Pour the white batter in the prepared pan and spread it evenly with a spatula. Then pour the chocolate batter and gently spread the batter evenly. 
Bake for 40 to 45 minutes or till a toothpick inserted comes out clean. 
Cool it completely,
slice and enjoy. 
Labels: Orange Chocolate, Cakes. Buttermilk, Choctoberfest, Baked
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Baked Bread Pudding Bundt#BundtBakers

My hubby was not well and we were continuously having visitors practically every day for a week. Then what do you do?? Bake ... and bake.. my most enjoyable week it was. 
I baked this bread pudding with leftover bread slices that too with the sides and it turned out so delicious.. mouth melting, you will love this, this got over with just 3 visitors, so you can imagine how delicious it was.
Ingredients 
500 Ml Milk
2 Eggs
2 - 3 Tablespoons Chopped Dry fruits
5 Bread Slices
4 -5 Tablespoons Granulated Sugar
1 Teaspoon Vanilla essence
A Pinch of Salt
¼ Teaspoon Freshly Grated Nutmeg
4 Tablespoons Granulated Sugar - to caramelize

MethodCut the bread slices into tiny pieces. 
In a large sauce pan, whisk the eggs lightly , then add the bread pieces, milk and sugar and cook this for 10  minutes stirring continuously with a whisk, till it comes to a boil and thickens a little. Switch off the flame and let this mixture cool to room temperature.

In the mean times as the mixture is cooling let's prepare our bundt.
In a 8 or 9 inch bundt pan add the sugar and place it on medium low flame till it starts to caramelize.
 When sugar caramelizes completely and turns golden swirl the pan so that it coats the bundt well, sprinkle some chopped nuts, raisins. Let the pan cool completely.
Once the bread mixture is cooled add the salt, essence, raisins, chopped nuts and stir well so that there are no lumps. 
Now pour this mixture into the caramelized bundt pan and grated the nutmeg on top and bake on a water bath in a preheated oven at 180°C for 40 to 45 minutes or till it starts to leaves the sides ( see that it is not over baked or else it will turn into a cake not a pudding) it should wet when a tooth pick inserted. 
When still hot overturn it in a serving plate. 
Let this cool completely and then enjoy with a hot cuppa of coffee or tea.. 
I placed this pudding on the table with a spoons and small quarter plates so that they could help themselves.

Labels:  Bundt, Bundt Bakers, Baked, Bread, Pudding, Caramel, Nuts,  Leftover series


For this month’s Bundt Baker group event, our host, Sneha of Sneha's Recipe , challenged us to bake Bundt Puddings.

Check out all the other Puddings Bundts in the list below.

Baked Bread Pudding Bundt from Sneha's Recipe
Banana Pudding Bundt Cake from Making Miracles
Chocolate Chip Brioche Bread Pudding from Sweet Sensations
Classic Creme Caramel from Food Lust People Love
Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
Sticky Toffee Pudding from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Baked Donut Muffins#BakingBloggers

Made these donut muffins for our Sunday evening tea, and they were simply delicious, our guest were delighted to enjoy these. One bite and you would be asking for more. These so simple and healthier to make—certainly much easier than making fried doughnuts.  
Didn't have 10 donuts mould, so, I, also made my own.  There is not need to invest in buying a donut pan, when you can easily make your own from a muffin pan or even individual small bowls.

Makes 10 normal-sized Donut Muffins
Ingredients

160 Grams All Purpose Flour
1 Teaspoon Baking powder
½ Teaspoon Salt
60 Grams Butter - unsalted
75 Grams Caster Sugar
1 Large Egg
½ Teaspoon Vanilla Essence
125 Ml Full Cream Milk
10 - 12 Teaspoons Strawberry Crush
For the Donut Topping

50 Grams Caster Sugar
50 Grams Butter - melted

Method
Preheat the oven to 180°C. 
Grease the donut muffin mould and in the bowl 
I used steel bowl place the covered aluminium marbles in the center. Just wrap the marbles over the aluminum foil as shown above.

In a medium-sized bowl, whisk together the flour, baking powder and salt. 

In a large bowl, with a hand whisk, beat together the butter and sugar for a few minutes until soft and fluffy. Gradually beat in the egg and vanilla extract. Add one-third of the flour mixture with half of the milk and mix well, repeat until both are fully incorporated.
Pour  the mixture in a piping bag and fill the donut mould with a tablespoon or two or it . Add a teaspoon of  strawberry crush.
Cover with more muffin mixture. 
Bake for 20-22 minutes or until well risen and browned on top and a skewer inserted in the middle comes out clean. Mine took exactly 22 minutes to bake. 
Leave the muffins to cool for a few moments, then turn them out on to a cooling rack. When cooled press out the aluminium coated marbles.
Put the caster sugar in a small bowl and the melted butter in another. 
While they’re still warm, roll the tops of the muffins in the melted butter, then the sugar. 
These are best eaten warm but will keep good for two days  if kept in a airtight box.
Enjoy with a cuppa of hot coffee or tea!!
Labels : Baked, Doughnuts, Baking Bloggers, Strawberry, Homemade Doughnut Pan

Baking Bloggers
Baked Donuts


A 'Hole' Lotta Fun with Mini Donuts by Culinary Adventures with Camilla
Apple Cider Baked Doughnuts by Cookaholic Wife
Baked Apple Cider Doughnuts by The Schizo Chef
Baked Chocolate Spice Crumb Cake Donuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Baked Cookies and Cream Doughnuts by Tara's Multicultural Table
Baked Donut Recipe Without A Pan by Recipe Pocket
Baked Donut Muffins by Sneha's Recipe
Baked Glazed Lemon Donuts by Making Miracles
Chocolate Donuts with Chocolate Chips by A Day in the Life on the Farm
Disney Spider Web Doughnuts by Simply Inspired Meals
Double Chocolate Baked Donuts by Karen's Kitchen Stories
Filled Donuts by Sid's Sea Palm Cooking
German Chocolate Sauerkraut Donuts by Palatable Pastime

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