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

Veg Pierogi Casserole#BakingBloggers

This Pierogi Casserole is rich, full of flavor and  makes a hearty meal. It's a wonderful change from the normal meal that we have at home. I served this with sour cream and some salad, which was so enjoyable and filling.  
This portion looks so little and one will think, how can this fill two  as meal, but it's so rich, heavy,  with the  sour cream and salad it's sorted. 
Serves 2
3 Medium Potatoes - boiled and  peeled 
½ Cup Warm Milk
2 Tablespoons + 1 Tablespoon Heaped Butter
1 Larges Onions - finely  chopped
2 Cloves Garlic -  minced
3 Sheets Large Instant Lasagna 
1 Cups Shredded Cheddar cheese - or as required
Salt, Black Pepper powder & Red Chilly Flakes  to taste
1 Cup Sour Cream

In a bowl add the milk , 2 tablespoons heaped butter and microwave for a 30 seconds on high powder or till the butter melts. Keep aside to cool. 
Boil the potatoes in a large pot with water  and a pinch of salt and cook until the potatoes are tender. Remove from heat, drain and cool. When cooled peel and mash them. Combine the milk ,butter with mashed potatoes, mix well, set aside.
Melt the remaining one tablespoon of the butter in a large skillet over medium high heat. Saute the onion and garlic in the butter for 5 to 10 minutes, or until the onions start to caramelize, season with salt and pepper. Switch of the flame and let is cool a little. Grease an oval 5 inch Pyrex dish with butter well.
Place a thick layer of the mashed potatoes into the bottom of a baking dish.
Top this with 1/2 of the onion and sprinkle of cheese, a dash of salt, red chilly flakes and black pepper.  
Arrange a layer of instant lasagna noodles, pack the dish by arranging pieces of the lasagna sheets. Repeat this with half of the remaining mashed potatoes, another layer of onion then the cheese and a layer lasagna.
Then again the remaining mashed potatoes
then a good layer of cheese a sprinkle of red chilly flakes and black pepper.
Cover the baking dish with aluminium foil and bake,175°C for 35 minutes, remove the aluminium foil and again bake for another 10 minutes or until the cheese is melted and bubbly.
As you can see when I removed the foil some of the cheese got stuck to the foil so I patched with cheddar cheese slices and baked it again.
Serve with sour cream and  fresh salad. We had this as our meal and it was super delicious.
Labels : Vegetarian, Casserole, Poland, Baked, Mashed Potatoes, Sour Cream, Onion, Garlic, Gluten Free, Main Course, Cheddar Cheese, Baking Bloggers

Baking Bloggers

September 2020: Polish Baking

Baba Kartoflana - Polish Potato Pie from Food Lust People Love
Babki Śmietankowe (Cream Tarts) from Sid's Sea Palm Cooking
Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake from Making Miracles
Karpatka (Polish Carpathian Cream Cake) from Tara's Multicultural Table
Kolaczki - Jam-Filled Polish Cookies from Karen's Kitchen Stories
Kotlety Ziemniaczane from Culinary Adventures with Camilla
Mom Klik's Breaded Pork Chops from A Day in the Life on the Farm
Oven Braised Pork with Sour Cream (Karkówka w śmietanie) from Palatable Pastime
Piernik - Polish Gingerbread Cake from Caroline's Cooking
Polish Stuffed Cabbage Rolls from Cookaholic Wife
Veg Pierogi Casserole from Sneha's Recipe 

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Baked Corn Cheese Sandwich#Improv

This is an easy and mouth-watering sandwich using cheese, corn and seasoning. Perfect for breakfast or kids snacks, have all ingredients and it's ready in just 15 - 20 minutes. You can use just about any kind of bread you have at home. 
I love the sweetness of corn, when combined with the capsicum, adds such an awesome flavor and you can mix any other veggies of choice like onions, carrots, peas (or any type of meat/bacon).

Just make a simple roux and mix all the veggies, s
poon it on the  bread and bake. 

Our host Nichole of Cookaholic Wife invites us each month to join her in creating a recipe that uses 2 ingredients that she has chosen. This month she asked us to use Corn and Cheese. 

8 Bread Slices
1 Cup Boiled Sweet Corn  -  
1 Medium Capsicum/Green Bell Pepper -  chopped
1 Small  Onion -  chopped
1/2 Cup Tomatoes - thinly chopped
2 Tablespoons Colored Bell Pepper - optional
1 Jalapeno - thinly chopped - optional
1/4 Cup Shredded Cheese - can use any variety
For the Roux
2 Tablespoons All Purpose Flour
2 Tablespoon Butter -  used salted butter
1/2 Cup Milk
Salt to taste
Pinch of Black Pepper

Preheat the oven at  
In a nonstick pan, heat butter, add all purpose flour and mix evenly. Saute it for 2 minutes.
Add milk and mix evenly to form a smooth batter.
Add salt, pepper, all the mentioned veggies and keep mixing the batter till it thickens and coat the back of a spoon.
Turn of the heat and remove the pan and let this mixture cool a bit. Add the cheese and mix. Let this cool, it will thicken a little.
Spoon the mixture over each slice of bread. Cover with the other slice.
Place the slices on a baking tray and bake for 8 minutes or until crisp and golden on top.
Remove the baked cheese corn toast from the baking tray and serve warm. 
Labels :  Improve Cooking Challenge, Vegetarian, Sandwiches, Baked, Corn, Capsicum, Cheese, Appetizer, Breakfast,  Kids Delight  
September 2020 Improv Cooking Challenge

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Eggless White Sandwich Bread#BreadBakers

Since the lock down I,  bake bread at home at least once a week. Once you start baking your own bread then you will not feel like buying bread from the bakery.  Making bread at home is a satisfying experience and is therapeutic too.
I, love baking breads at home, the whole process of making the dough, seeing it rise, the aroma of yeast, just fills the house, when the bread is getting baked. It's simply a pleasure, a joy when you see the bread baked to perfection and finally the satisfaction when you serve the bread to your family and they enjoy it. 
For this month's bread bakers our host Karen H Kerr asked us to bake "Sandwich Breads", so here is my Eggless White Sandwich Bread. Use this bread to make toast to sandwiches, see the step by step process of making your own bread.

400 Grams Bread Flour
30 Grams Sugar 
1 Teaspoon Salt  
1 Sachet Instant Yeast
275 Ml Approx Milk / Soy Milk
35 Grams Butter 


In a bowl add the flour, sugar, salt and yeast mix well then add the milk and knead to a soft smooth dough, take this out on to a work surface.  Add the butter and continue to knead till the butter is incorporated and it turns a soft smooth dough, keep this in the oiled bowl till it doubles in the size.
Then deflate the dough and flatten it divide it into three equal parts and then roll each part into a ball and keep it aside to rest for 15 minutes.
Then flatten one part and roll with rolling pin it into a long oval shape
fold lengthwise till it comes to the center 
again lightly roll it with a rolling pin. 
Now roll it into a tight roll 
pinch the ends.  The roll is ready, like wise make the other two.
Place them in an oiled  measuring 23 cm (9") long and height 10 cms ( 4") loaf pan
let it rise till it double in size. Milk wash them, I have used soy milk
Bake in a preheated oven at 180°C  for 30 -35 minutes.
 Perfectly baked
This soft and delicious sandwich bread
Slater it with butter or jam and enjoy with a cuppa of tea or coffee.
My Notes: 
You can make this vegan, just substitute butter with oil.
Labels:  Breads,  Baked, Breakfast,  Healthy, Bread Bakers, Eggless, Vegan

Welcome to Bread Bakers! Check out some of  Sandwich Bread baked this month.
 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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Blueberry & Cream Cheese Croque Cake#BakingBloggers

Today at Baking Bloggers are visiting France. Made this croque-cake.  A Croque Cake is layered with white bread slices ,ham, cheese, etc which can be replaced by different ingredients of your choice, this is also know as a giant croque monsieur.  

4 + 3 Big Slices Bread 
2 + 2 Small Eggs 
30 Grams + 30 Grams Granulated Sugar 
80ML + 80 Ml Soy milk - can use normal milk
¼ Teaspoon + ¼ Teaspoon Vanilla Essence
10 Grams + 10 Grams Butter 
120 Grams Cream cheese - cut into tiny cubes 
100 Grams Fresh Blueberries - I used frozen

Line and the sides and grease 7 Inch loaf pan 
Cut the sides of the bread and keep aside.  The white part cut into into 2 parts length ways or to fit your pan. 
In a big bowl beat the 2 eggs at a time add one part of the sugar, essence, soy milk and butter, give it a good whisk. 
First dip the sides of 4 bread slices 
Arrange the sides of the bread slices in the loaf pan length ways. 
Then place the white part of the bread dip in egg mixture on top of it. 
Now  sprinkle the cubes of cheese and blueberries on top.  
Beat the next part of  2 eggs at a time add the remaining part of the sugar, essence, soy milk and butter,  give it a good whisk. Again dip the sides of  the white bread slices, arrange it on top then dip the white cut part of the bread slice and on top of this  sprinkle the cubes of cheese and blueberries on top. 
Again the bread slices dipped in egg mix and pack this well. Pour any remaining egg mix on top. 
Press lightly and bake it in a preheated oven at 200°C for 25 to 30 minutes or till golden top top and skewer inserted comes out clean.
Lift the paper up on to a cooling rack. 
When cooled, dust it with icing sugar on top (this is optional).
Cut into slices on a cutting board and serve. 
Enjoy this beautiful and delicious Blueberry & Cream Cheese Croque Cake. Have with for breakfast like we did or for evening tea.
Lables : French, France, Baked, Blueberries, Cream Cheese, Egg, Bread Slices, Baking Bloggers, Cakes

August 2020: French Baking 

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Chocolate Coffee Ice Cream Sandwich#Foodieextravaganza

For Foodie Extravaganza this month our host is Camilla of Culinary Adventures, challenged us to created Ice Cream Sandwiches.  Making ice cream sandwiches is easy, but, to keep them frozen, even to take a pic is a real challenge, since my city weather conditions do not permit it, the ice cream starts to melt immediately, my great worry was that the cookies will turn soggy.  But this recipe I, can guarantee that they will not turn soggy even if you freeze them, but the use of vegetable shortening is a must. They are crisp and delicious.
Makes about 18 to 20 Sandwich Cookies depending on the size of the cutter
2 Tablespoons Melted Chocolate 
100 Grams Unsalted Butter
100 Grams  Vegetable Shortening
15 Grams Condensed Milk 
100 Grams  Caster Sugar 
2 Egg Yolks Only 
40 Grams  Almond Meal 
20 Grams Cocoa powder 
340 Grams All purpose flour
20 Grams Corn Flour 
2 Grams Salt

Sieve the flour, cocoa, salt, keep aside.
Melt the chocolate in the microwave and keep aside. 
Beat the butter and the vegetable shortening till creamy add half the melted chocolate and beat add sugar and beat. Now add egg yolks one at time and beat till both are incorporated. Add the sieved flour, almond meal and knead it lightly to make a dough.  Place this in a cling wrap and make it into a square and refrigerate it for 30 minutes.  Divide into two equal parts and roll between two parchment sheets.  
Cut with a cookie cutter, place them in a baking tray. Bake in a preheated oven at 180 C for 12 to 15 minutes.  
Cool them in a cooling rack completely and store it airtight container.
Quick & Easy Coffee Ice Cream
75 Grams Condensed Milk
100 Grams Fresh Cream
1 Tablespoon Instant Coffee
2 Tablespoons Hot Milk

Chill the Condensed Milk, fresh Cream for 3 hour's in the freezer. The beat it for a good 15 minutes till it starts to become fluffy. Add the coffee mixture and cling wrap it along with the beater in the freezer for another 30 to 45 minutes.
Remove it from the freezer and place this on ice filled bowl and again beat till it doubles in volume and is fluffy.
Pour this into a air tight container and cling wrap it. Freeze it overnight or till set.
Delicious ice cream is ready.  
To Assemble The Cookies

Take the ice cream and  cut it with the same sized mold as the cookies. 
Take one cookie, place the ice cream and sandwich with another cookie.  Like wise make all.  Place it in a airtight container and freeze them until the ice cream hardens for at least  4 hours.  
Enjoy these chilled. Mine were melting since the weather here is hot.  The great thing about these ice cream cookies are that even though you freeze them they do  not soften.  We enjoyed them as a dessert after our meal.

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