Sneha's Recipe: Baked

Showing posts with label Baked. Show all posts

Keto Cauliflower Mac & Cheese

In: Baked, Cauliflower, Cheese

Creamy, cheesy and super delicious Keto Cauliflower Mac and Cheese, it's so good that you can't even taste the cauliflower in this recipe! I love making this cauliflower mac n cheese because it's actually easier, low carb and a super comfort food. You won't miss the pasta in this dish.

Serves 4
Ingredients
500 Grams Cauliflower - cut into small florets
2 Tablespoons Almond Flour
3 Tablespoons Butter
200 Ml Fresh Cream
Salt to taste
½ Cup Shredded Cheddar Cheese
3 Slices Cheese or 1/3 Cup Shredded Mozzarella

Method

To a large pot filled with an inch of water, place a steamer basket. Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3 -4 minutes or until cauliflower is fork tender. Remove the strainer basket from the pot let any excess water drain.

To a sauce pan, melt butter over medium heat. Sprinkle in almond flour and stir for a minute. Slowly add the cream while stirring constantly. Add salt. Let mixture come to a boil and let simmer for 5-7 minutes or until mixture has thickened enough to coat the back of a spoon.

Once cream base has thickened, slowly add in shredded cheese, adding in a little at a time and stirring until smooth. Continue until all the cheese has melted and cheese sauce is smooth and creamy. Remove from heat, add cauliflower florets into the cheese sauce and stir until florets are well coated. Pour this into a butter baking dish.

Place cheese slices on top and bake in a preheated oven @ 190°C until the cheese has started to melt and turned golden.

Enjoy, this cauliflower mac and cheese is creamy, cheesy and will leave you wanting more!
Labels: Cauliflower, Keto, Low Carb, Baked, Cheese, International Cuisine, Holiday Side Dishes

Let's see what side dishes the others are sharing today.......The Best Baked Corn Casserole by Hezzi-D's Recipe Box
Homemade Old-Fashioned Dressing by A Kitchen Hoor's Adventures
Twice Baked Potatoes by Blogghetti
Palak Paneer Cornbread by Magical Ingredients
Carrot Souffle by Shockingly Delicious
Pumpkin Dinner Rolls by Karen's Kitchen Stories
Cabbage Salad with Oranges and Pecans by A Day in the Life on the Farm
Gluten Free Chipotle Cornbread Muffins by The Spiffy Cookie
Keto Cauliflower Mac & Cheese by Sneha's Recipe

1 comment

Eggless Keto Naan#BreadBakers

In: Almond Flour, Baked, Bread Bakers

This is an easy eggless keto naan recipe that is flaky outside and soft on the inside. Tastes delicious with keto curries!

Makes 2 Naans
Ingredients
1⁄4 cup Shredded Mozzarella Cheese
1⁄3 Cup Packed Almond Flour
2 Teaspoons Fresh Unsweetened Yogurt
1⁄4 Teaspoon Salt
1⁄4 Teaspoon Baking powder
1⁄8 Teaspoon Garlic powder
For Garnish
Butter
Coriander leaves

Method
Preheat oven to 180°C.

Take a microwave safe bowl and add mozzarella cheese and yogurt. Heat in microwave oven till cheese melts (30 - 45 seconds) checking after 30 seconds.
Stir the melted cheese well.

In another bowl add almond flour, baking powder, salt and garlic powder, mix all these well. Then the almond flour mix to the the melted cheese and mix it well, till it combines into a dough. Knead the dough well with your hand.

Divide the dough into 2 balls.

Roll each dough into oval shape (6x4 inches).
You can fix any breaks in the rolled dough with your fingers.

Place the rolled out doughs into a parchment paper lined baking tray.

Bake for 10 minutes with both the elements on. Bake till brown spots appear on top. The naan should puff up a little.

Don’t bake too long if not the naan will turn stiff.
Slather butter onto the naan. (You can also add crushed garlic to the butter if you want). Sprinkle with chopped coriander leaves.

Labels: Baked, Naan, Keto, Almond Flour, Mozzarella Cheese, Breads, Side Dish, Indian, Gluten free, Bread Bakers

#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 of 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. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Flatbreads.

Eggless Keto Naan from Sneha's Recipes
Focaccia Bread Art from Passion Kneaded
Magical Oreo Paratha from A Day in the Life on the Farm
Nan-e-Barbari from Ambrosia
Rosemary Onion Socca - Chickpea Flatbread from Food Lust People Love
Sourdough Pizza Bianca from Karen's Kitchen Stories

4 comments

Savory Chicken Muffins For Two#SundayFunday

In: Baked, Bread Slices, Breakfast

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you.

Makes 6 muffins

Ingredients
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce

Cheddar Cheese Slices

Chopped Coriander leaves
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces.
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom).

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday

Sunday Funday

Main Dish in a Muffin Tin

Bacon Cheeseburger Cups by Amy's Cooking Adventures
Personal Mini Ravioli Lasagnas by Food Lust People Love
Pizza Cups by Our Good Life
Poke Cups by Culinary Cam
Savory Chicken Muffins For Two by Sneha's Recipe
Sloppy Joe Cups by A Day in the Life on the Farm
Teriyaki Chicken Cups by Karen's Kitchen Stories
Tuna Noodle Casserole Cups by Palatable Pastime

5 comments

Semolina Cucumber Cake#SundayFunday

In: Baked, Cake, Coconut

I have already posted a cucumber cake recipe, that is eggless and made with idly rava, this one is totally different and unique. This cucumber that I got is directly from the framers field again that is the big yellow cucumber if you see the early recipe you'll get the information about that cucumber.

This cucumber had hardly any seeds, was so cool and had a sweet taste. I grated 3/4 of the cucumber and the remaining we sliced and enjoyed.

Ingredients
3 Cups Packed Cucumber - see notes
2 Cups Jaggery
2 Cups Fine Semolina/Rawa
1 Cup All Purpose Flour
1 Cup Freshly Grated Coconut
3 Eggs
100 Grams Butter
3 Tablespoons heaped Ghee
1 Teaspoon Baking powder
1/2 Teaspoon Baking soda
A few drops of Vanilla essence

Method

Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the cucumber and then lightly squeeze out the juice.

In a big vessel add the semolina, jaggery, cucumber, coconut, and stir well till there are no lumps. Finally add the ghee and butter stir again till well incorporated and keep it for soaking minimum for an hour.
Grease cake tin with ghee or butter.
Preheat oven at 180°C for about 15 minutes.

Sieve the flour, baking powder and baking soda and mix it properly.
Beat the eggs and pour it into the batter and whisk it well then add the flour and and fold it into the batter.

Pour the batter into the prepared tin bake it for an hour.

Perfectly baked Semolina Cucumber Cake.
My Notes
Taste the cucumber before you grate it, if it's bitter do not use it.
Do not squeeze the cucumber of all the juice then the semolina/rawa will not get enough moisture to soften.

Depending on the size of the tin, moisture in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes.

You can't unmold this cake, so cut the desired pieces in the pan itself and gently lift it.
If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it), brown crust adds to the taste.
Adjust the jaggery to your taste.

Labels: Cake, Cucumber, Healthy, Semolina, Coconut, Jaggery, Sunday Funday,

Cucumber and Avocado Salad from A Day in the Life on the Farm
Cucumber Raita from Cook with Renu
Cucumber Rosettes from Amy’s Cooking Adventures
Roasted Apricots, Cucumber, and Tomato Gazpacho with Alioli from Culinary Cam
Semolina Cucumber Cake from Sneha's Recipe
Sesame Cucumber Radish Salad from Food Lust People Love

4 comments

Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

In: Alphabet Challenge, Baked, Beef

Meatzza, a meat-crust pizza, is wonderfully flavorful and ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust!

It's great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, just like real pizza!

You'll only need a few simple ingredients to make this tasty keto pizza. Mince beef should be lean, 85 to 15 fat content. Do not use a leaner mix, or else the pizza would be very dry.

It’s important to make the meat crust as thin as possible. To spread the meat out, cover it with a piece of parchment paper and use a rolling pin to roll it very thin. The meat crust shrinks quite a bit as it bakes.

Ingredients
500 Grams Lean Beef Mince - cooked
2 Eggs
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Red Chilly Powder
For The Topping
½ Cup Sugar Free Pizza Sauce - I used Homemade
1 Cup Shredded Mozzarella Or Pizza Cheese
Pepperoni Slices

Method
Preheat the oven to 200°C.

Line the baking pan with a silicone mat or parchment paper.
In a mixer jar or a food processor add all the ingredients and run it for a minute or two only. Remove this on a bowl and add 2 tablespoons of cheese, mix well.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good), using my fingers to spread it evenly so that it covers the pan and forms a thin crust. Then cover it with a parchment paper and use a rolling pin to make it evenly on all sides.

Bake the meat crust in the preheated oven until fully cooked for about 10 minutes. Remove the pan from the oven and switch the oven to broil.

Spread the meat base with pizza sauce. Add the pepperoni slices. Then sprinkle the cheese evenly on top. Return to the oven and broil just until the cheese is melted and crisps up the meaty edges.

Allow the meatzza to rest for 5 minutes before cutting.

Slice it into 8 triangles and serve.

This a delicious and filling pizza with hardly any carbs.
Carbohydrates: 2g

Labels: Alphabet Challenge, Keto, Carnivore, Meat, Beef, Mince, Pizza, Gluten free, Baked, International Cuisine

We are sharing recipe with the Alphabet "C"

A Day in the Life on the Farm: Chicken Pastina Soup
Palatable Pastime: Caldo Gallego Cubano
Sneha’s Recipe: Carnivore Meatzza
Food Lust People Love: Cecilie’s Favorite Coleslaw
Culinary Cam: Crab-Stuffed Ravioli
Karen’s Kitchen Stories: Cheesy Burger Buns
Sizzling Tastebuds: Classic Chickpea Hummus
Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup
Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle
Blogghetti: Cherry Cream Cheese Cookies
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins
Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

5 comments

Baked Nevri/Neouri/Nevreos/Sweet Puffs#SundayFunday

In: Baked, Christmas Sweet, East Indian

These half-moon/ crescent shaped sweet puffs, are filled with sweet filling of rawa, coconut and mixed fruits. Nevris are deep fried pastries a traditional East Indian recipe but these are baked not fried. These turn out great and do not give you the guilt feeling when enjoying these traditional Christmas Sweets!

Makes Around 22 Nevris
Ingredients
For The Dough
300 Grams All Purpose Flour
Salt To Taste
2 Tablespoons Sugar powder
2 Tablespoons Desi Ghee - melted
For The Paste / Satta
4 Tablespoons Ghee - at room temperature
Water As Required
2 Tablespoons Level Rice Flour
For The Filling
200 Grams Fine Rawa / Semolina
50 Grams Desiccated Coconut - optional
150 Grams Sugar powdered or to your taste
1 Tablespoons Khus Khus / Poppy Seeds
¼ Teaspoon Nutmeg Powder
5 Tablespoons Rose Water
25 Grams Raisins - chopped
25 Grams Cashew Nuts - chopped
2 Tablespoons Desi Ghee
A Pinch Salt

Method
For The Filling

Dry roast the rawa, khus khus and desiccated coconut till it releases a roasted aroma ( do not brown it). Remove this on to a bowl. In the same pan heat the ghee fry the nuts and raisins for a minute. Add the roasted ingredients and fry for 3 -4 minutes on low flame and till releases an aroma. Switch off the flame. Add the nutmeg and sugar powder and rose water. give it a good mix. Keep aside to cool.
till all is well combined
As the filling is cooling, let's make the dough.

In a large bowl sieve the flour. Add the ghee, salt and sugar, with your fingertips incorporate into the flour until it resembles fine crumbs. Then gradually add in little little water at a time to make a soft dough. Cover with a damp cloth and keep aside for at least 30 minutes to an hour.
Let's make the Paste/Satta

In a small bowl add ghee. Mix the ghee with your palms to make it creamy. Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.

Let's get back to making the Nevries

Divide the dough into small balls and divide it into equal parts. Divide the dough in same size balls... you should make balls in multiples of 3.

Roll 3 balls into a medium small chapati. We required 3 chapati's for one batch. Cover the rest of the balls while you are rolling the first one into a circle. Slightly flour these and carefully set them aside.

Take one and then apply the a thin layer of paste/satta on it evenly one then place another chapati on top again apply paste/satta.

Then again place a another chapati and apply a thin layer of paste/satta on the chapati and roll these into a tight roll to form a long roll (log shaped).

Cut into 1½ - 2" big pieces and keep covered with a damp cloth.

Then take each piece and place the cut side as shown in the pic.

Lightly press it down

roll to make a thick circle. Place a tablespoon or two of the filling, fold it, brush the edges with water.

The press it edges well or press down the edges with a fork. Place in a baking sheet lined with parchment paper or silpat. Set aside and cover with a damp cloth.

Continue the above with the remaining pieces.

When the tray is full brush the top with milk.

Bake in a preheated oven at 180°C for 30 minutes. After 15 minutes of baking change the sides of the tray. When they are baked the edges with brown slightly then keep both the elements on ( top and bottom) and bake for an additional 5 minutes only.