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

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

Ingredients  
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
Method
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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Magic Crust Custard Pie - A No Fuss Baked Dessert

As promised posting  this  easy and delicious dessert Magic Crust Custard Pie  which is a Crustless Pie recipe.
As already mentioned in my  Chicken Shepherd’s Pie  post.  Took this aslo a dessert  for a potluck at my friend's place.  This was relished by all.  So easy, quick and a absolute no fuss baked dessert, just blend, pour it into Pyrex pie dish and bake.  After 45 to 50 minutes ta da.. dessert is ready.
Ingredients  
2 Tablespoons Heaped Margarine
4 Eggs
¾ Cup Sugar
Pinch of salt
500 ML Full Cream Milk
1 tsp heaped Vanilla essence
½ Cup All Purpose Flour
¼ Teaspoon Nutmeg powder

Method
Place all the ingredients into a blender except the nutmeg powder, blend for a minute, pour into greased 10 inch deep pie pan (mine was not so deep had to pour some of the batter in another small pyrex dish)
Sprinkle  nutmeg powder.  Place this dish on a baking tray. 
Bake on 180 degrees for 45 to 50 minutes. The flour will settle to make its owns crust. 
When it's ready you will see the sides have loosened.  
Cut into slices and serve.  This is a mouth melting dessert. You will love it.

My Notes
Do not fill the pie dish upto the rim, fill it only 3/4th as this rises while baking and it was spill and may cause fire in the oven.  Once out of the oven this will fall flat like a souffle.

Labels : Baked, Crustless Pie, Tart/Pie/Quiche, Magic Crust Custard Pie, Eggs, Sweets & Desserts, Milk, Easy

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Chicken Shepherd’s Pie

Shepherd's Pie is traditionally made with lamb, beef, I,  have used chicken mince since my friends eat only chicken. This is real comfort food.  Try and you will love it.Took this Chicken Shepherd’s Pie  and for dessert  a Magic Crust Custard Pie  for a potluck at my friend's place.  When her son tasted this he said that this was exactly like what he had in Singapore and was delighted. He loved it and made my day! 😄😄 This was a hit dish.

This was served as a starter, you can serve this as a main course too.
Serves 6 to 8
Ingredients  

500 Grams Chicken mince
3 Tablespoons Oil
4 Big Cloves Garlic - finely chopped
1 Large Onion - finely chopped
3 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
2 Teaspoon Red chili powder
2 Medium Tomatoes - chopperized
2 Tablespoons Coriander leaves - chopped
1 Teaspoon Level Garam masala powder
2 Tablespoons Melted Butter
2 Tablespoons Cream
3 Medium Potatoes, boiled and mashed

Method
For the Chicken base

Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add  tomatoes, garam masala powder and mix and let is cook.  When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Pour this into a Pyrex dish and even it out.

For the Potato topping
Add salt, butter, cream to mashed potatoes and mix well. Place  spoon full the mixture on the top of the chicken mixture  and then  with a fork spread it as evenly as possible.  Sprinkle a little grated cheddar cheese and bake  till the potatoes and cheese turns a golden.  
See the golden layers.. feeling hungry na..
When slightly cooled, cut slices and serve. 
Keep checking for this  easy and delicious dessert Magic Crust Custard Pie recipe which will be posted soon.
Labels :  Shepherd's Pie, Baked, United Kingdom, Chicken, Mashed Potatoes, Starters, Main course, Tart/Pie/Quiche

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Skillet Rosemary & White Wine Chicken Leg#Baking Bloggers

In baking bloggers, which is a group started by Sue , where in the topic for November month is baking in cast iron. I had purchase this lodge cast iron skillet many months back and had not yet used it. This theme gave me an opportunity to use it, thanks Sue for this wonderful theme.
Soft and juicy Cast Iron Skillet Chicken legs with fresh rosemary and white wine is so delicious, it's a hassle free, ready in less than 30 minutes! Just marinate the chicken and the veggies of your choice, pop the entire skillet in your oven and you will have tender, juicy chicken legs ! I have a small 23 cm skillet so one chicken leg with thigh can fit into it, added some halved red baby potatoes, a complete and power packed meal is ready. 

Ingredients

1 Chicken Leg with thigh
2 Sprigs of Fresh Rosemary
¼ Teaspoon Sumac
¼ Teaspoon Freshly Crushed Black pepper
¼ Cup White Wine
A Juice of one small Lemon
Salt to taste
4 Red Baby Potatoes
1 Teaspoon Olive Oil

Method 
Wash and pat dry the chicken with a kitchen paper towel. 

In bowl mix in the lemon juice, olive oil, rosemary, sumac, crushed pepper and salt to taste. Rub this marinade into the chicken well. Toss in the halved red baby potatoes into the remaining marinade and place them into the skillet along with the chicken leg.  
Pre-heat the oven with both elements on at 200 degrees. Before you pop the skillet into the oven pour in the white wine and bake for 30 minutes. After 15 minutes remove the skillet holding the handle with silicone gloves, turn the side of the chicken and potatoes, pop this back into the oven for another 15 minutes and its done.  
Yum yum juicy and tender Skillet Chicken legs are ready to enjoy!!
Labels : Skillet, Chicken, Baked, Baking Bloggers, Baby Potatoes, White Wine, Sumac, Rosemary, Healthy Dinners, Complete Meal  
Check the other recipe of : -
Baking Bloggers: Cast Iron Baking Baked Cheese and Sausage Ziti by Food Lust People Love
Blackberry Coffeecake Bites by Sid's Sea Palm Cooking
Cast Iron Jalapeno & Honey Corn Bread by Hardly A Goddess
Dutch Oven Bread by Simply Inspired Meals
Dutch Oven Swiss Chocolate Cake by Daily Dish Recipes
Pull-Apart Garlic Rolls by Karen's Kitchen Stories
Skillet Apple Pie by Palatable Pastime
Skillet Cornbread with Bacon, Onion and Cheddar Cheese by Our Good Life
Skillet Rolls by A Day in the Life on the Farm
Skillet Rosemary & White Wine Chicken Legs by Sneha's Recipe

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A Colorful Veggie Baked Open Sandwich

A Colorful Veggie Baked Open Sandwich makes a excellent breakfast,  a lazy Sunday brunch or an light and wholesome evening dinner. Make the mix the previous day and assemble whenever you wish to enjoy these. 
 Crisp , cheesy and yummy.

Ingredients
8 Bread Slices
6 - 8 Mushrooms - finely chopped
½ Cup Boiled Sweet Corn
1 Cup Red, Yellow & Green Bell Peppers - finely chopped
1 Carrot - finely chopped
1 Onion - finely chopped
1/2 Teaspoon Garlic powder
1 Teaspoon Italian Seasonings
1 Green Chilly - finely chopped
½ Teaspoon Black Pepper powder
Salt to taste
Grated Cheeza Cheese as required
For the Sauce 
1 Tablespoon Heaped Butter
1 Tablespoon Oil
2 Tablespoons Level All Purpose Flour
1 Cup Milk or more as required

Method

In a pan heat the oil and butter add the chopped onions and green chillies, saute for a minute or two, now add the flour and saute for a minute add the milk and stir to make smooth sauce, stirring continuously. Add salt, Italian seasoning, garlic and black pepper powder , rest of the veggies and saute till the sauce is thick yet spreadable take off flame. Lightly cool this mixture.

Pre heat the oven at 200 degree C. 
In a lined baking tray arrange the bread slices and spread the prepared colorful veggie mix over them. 
Spread cheese as required. 
Bake till the cheese melts and starts to brown. Cool slightly and enjoy a crisp cheese colorful veggies open toast sandwich. 
Make a fantastic breakfast or brunch.
Labels: Sandwiches, Colorful Veggies, Breakfast, Brunch, Healthy Dinners, Kids delight, Cheese, Baked, Bread Slices, Open Sandwiches 

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Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.
  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 
For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  
Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  
¼ Teaspoon Salt  
¼  Cup Milk
¼ Teaspoon Baking powder

Method
In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.
After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 
Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .
I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  
The next tray, made small circles,  see pic above.
Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 
These are crisp from outside and soft and chewy from inside.
Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

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