Showing posts with label Baking Bloggers. Show all posts
Showing posts with label Baking Bloggers. Show all posts
Showing posts with label Baking Bloggers. Show all posts
Showing posts with label Baking Bloggers. Show all posts

Baked Mixed Veg Pasta#BakingBloggers

Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.


250 Grams  Pasta -  used Macaroni
1 Cup Pasta Sauce - Homemade
2 Cups Thick Bechamel sauce
1 Teaspoon Italian Seasonings
100 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For Assembling the Pasta  

Coloured Capsicum - diced
2 Tablespoons Boiled Sweet Corn
1 Tablespoon Italian Seasonings
For the Sauted Veggies  

150 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/4 Cup Sweet Corn - boiled
3 Baby Corns - chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Italian Seasonings
1/2 Teaspoon Fresh Thyme
2 Big Cloves Garlic - finely chopped
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Boil the  pasta as per the package instructions till al dente. Keep aside.

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside

For the Veggies 
In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
In the prepared veggies add the pasta sauce and mix well, keep aside.

To assemble the Pasta.
Grease a 8 or 9 inch round Pyrex dish with butter. 

Arrange 1/2 of pasta. 
Sprinkle 2 to 3 tablespoons of the cheese
 Then spread all of the veggie filling and press it well, 
Add the remaining pasta
 Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.
 Dot it with butter and spread all of the remaining cheese. 
Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 
After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 
Cool it slightly and Enjoy...
Check here for Pasta Sauce - Homemade and here for Bechamel sauce
Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese
Baking Bloggers
Baking with Spring Vegetables
Baked Mixed Veg Pasta by Sneha's Recipe
Baked Romaine Lettuce Chips by Our Good Life
Chicken and Asparagus Pasta Bake by Palatable Pastime
Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
Roasted Radish Tart by Sid's Sea Palm Cooking
Roasted Spring Vegetable Farro Salad by Caroline's Cooking
Roasted Veggie Cobb Salad by Cookaholic Wife
Spring Vegetable Gratin by A Day in the Life on the Farm
Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

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Baked Kabak Mücver#BakingBloggers

Zucchini is called  kabak  and  Mücver is a fritter in Turkish.  This  Kabak Mucver is  similar to a pancake, made from grated zucchini, potatoes, egg, onion, dill, cheese and flour. You can enjoy this  as a main course  for dinner  or  a light lunch or as an appetizer
This makes a perfect meal, brunch, lunch or dinner. The spice level in this recipe is just right..perfect.   In my view do not increase the spices, it will ruin the taste of dish.
Serves 4

1 Large Courgette/Zucchini
1 Medium Carrot
2 Medium Potatoes
1 Medium Onion - finely chopped
3 Large Eggs

3 -4 Tablespoons Grated Cheddar Cheese
3/4  Cup All Purpose Flour
1/4 Cup Heaped Olive Oil
1 Tablespoon Fresh Curly Parsley - finely chopped
1 Tablespoon Fresh Flat Parsley - finely chopped
1 Tablespoon Fresh Dill - finely chopped
1 Tablespoon Dried Mint
¼Teaspoon Red Chilly flakes
1 Teaspoon Level Baking powder
½ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder


Preheat the  oven to 180 degrees C.
Grease an 8 inch pan with oil well, keep aside.
Sieve  the flour, baking powder, add  the dried mint, chilly flakes, salt, pepper and mix,  keep aside.
Grate the zucchini , carrots and potato.
In the large bowl add the grated veggies,  finely chopped onion. Mix the ingredients together and now add the cheese, parsley, dill, mix them too.
Beat 4 eggs and pour this over mixture  and stir everything together.  
Stir  in the sieved  flour  till it is well combined.
Pour the oil over the mixture and  give it a good stir.
Pour this over the greased pan and spread it to the edges to make the thickness as  even  even as possible all over. 

Place the pan in the  pre heated oven and bake for around 40 - 45 minutes.
To check for doneness, the sides will start to leave the sides of the pan and insert a toothpick in the center, if it comes out clean take it out of the oven.
Run a offset spatula around the sides. Let it cool before cutting into slices. 
Enjoy this  warm, with freshly set  yogurt on the side and a soft dinner roll or bun. 
It's a  change from the normal meal that you  have and  so satisfying, you will love it.    This Turkish  baked  dish was  loved by my hubby too!
My Notes
Any leftovers, just heat it in the Air fyer at 180 degrees C for 3 to 4 minutes or Microwave it for a minute. 
 Labels :  Baked, Pancake, Vegetables, Vegetarian, Egg, Zucchini, Carrot, Potato, Baking Bloggers, Main course, Appetizers, Turkey, Continental Cuisine  

Baking Bloggers
Baking a Greek, Turkish or Cypriot recipe
Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Baked Kabak Mücver from Sneha's Recipe
Bougatsa from Simply Inspired Meals
Cypriot Lamb Tavas from Pandemonium Noshery
Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
Kreatopita from A Day in the Life on the Farm
Sekerpare from The Schizo Chef
Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
Tiropita (Greek cheese pastries) from Caroline's Cooking

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Bread & Butter Pudding#BakingBloggers

British Bread Pudding is different from other Bread and Butter Pudding. The British version bread pudding can be sliced and served.
Today is our posting for Baking Bologgers and the theme is British Baking our host and creator of this group is Sue Lau

Serves 3 to 4

4 Big Slices White Bread
1/4 Teaspoon Freshly Grated Nutmeg
50 Grams Butter
1/3 Cup Golden Raisins
4 Tablespoons Heaped Sugar
1 Teaspoon Vanilla Essence
2 Eggs
500 Ml Milk

Preheat the oven to 180 degrees C. Grease a square or rectangle dish well with butter.
In a bowl beat the eggs, add the vanilla, give it a stir and keep aside.
In a saucepan, gently heat the milk, but do not boil. Add the sugar, stir it till it melts. Set aside. Slowly pour the warm milk over the beaten eggs, whisking continuously, until all the milk is added. 
Strain this mixture. Keep aside.
Cut bread into triangles. 
Spread one side the bread triangles with butter. Then cut into smaller triangles.
Cover the base of the dish with overlapping triangles of bread, butter side up. 
Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg. 
Then pour the milk mixture over it and let it soak for 30 to 45 minutes, covered with cling film. 
After the soaking time sprinkle the remaining raisins and bake at 180 degrees C for 30 to 35 minutes 
or until the surface is golden brown and the pudding is well-risen
Once out of the oven the pudding will deflate.
 Slice it..
Serve hot and enjoy! 
Labels: Bread, Butter, Pudding, Baked, British, Raisins, Baking Bloggers, Cakes, Sweets & Desserts
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.
British Baking  Recipes
Bread & Butter Pudding by Sneha's Recipe
Chocolate Chip Scones by Jolene's Recipe Journal
Eccles Cakes by Caroline's Cooking
English Granary-Style Bread by Karen's Kitchen Stories
Fat Rascals by Palatable Pastime
Jammie Dodgers by Culinary Adventures with Camilla
Mini Toad in the Hole by Sid's Sea Palm Cooking
Raspberry Bakewell Tarts by Pandemonium Noshery
Salmon in Puff Pastry by Reviews, Chews & How-Tos
Sticky Toffee Pudding by Cookaholic Wife
Strawberry Almond Crumble by Food Lust People Love
Strawberry Dark Chocolate Shortbread Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Traditional Scottish Shortbread with Rose by The Schizo Chef
Wizarding World Chocolate Trifle by Simple Inspired Meals

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Baked Mexican Chicken Spaghetti#BakingBloggers

Whenever  we are invited for a party , I always ask my host what can I bring.   Took this  Baked Mexican Chicken Spaghetti for the dinner party.

This was  a delicious and makes a fantastic festive dinner that your friends and  family will enjoy. It's topped with cheese, Mexican seasoning, baked until it becomes oey, gooey and the cheese is melty, to perfection. 

Servings 7 -8

1 Kg Boneless Chicken - chopped into tiny cubes
2 Large Onions - finely chopped
1 Tablespoon Each Ginger Garlic - minced
1 Green bell pepper - finely chopped
200 Grams Tomato Puree
2 Jalapenos - finely chopped
2 Tablespoons Finely chopped Parsley
6 Medium Ripe Tomatoes
1 Packet Mexican Noodle Taste Maker
1 Teaspoon Cayenne pepper
Salt to taste
1 Teaspoon Mexican Seasoning
3 Tablespoons Oil
500 Grams Spaghetti pasta

For the Toppings  

Few Fresh Basil Leaves
Mixed Herbs
Mexican Seasoning
Chopped Parsley
Diced Coloured Bell Peppers

Chopped Spring Onion Greens
Grated Cheese as required - see notes

First cook the spaghetti as per package instructions. Drain it and keep aside.
Blanche the tomatoes, remove the skin and chopperize them. Keep this aside.
Heat oil a large skillet, add the onions , ginger and garlic, saute till the onions are translucent, add the chicken and saute till it turn pink to white, now add the, tomato puree and chopperized tomatoes, Mexican taste maker , jalapenos and stir fry till nicely mixed. Reduce the flame to medium low and let it cook till dry but still moist. Now add the chopped capsicum and Mexican seasoning, cayenne pepper and taste for salt and add accordingly. See that this mixture is not dry but saucy. 

Grease a big casserole dish lavishly with oil or butter , I used a non stick baking dish to make this.
Transfer the chicken mixture to the baking dish 

Place the coloured bell peppers, sprinkle chopped parsley. 
Sprinkle little cheese on top 
Spread  the spaghetti and place the coloured bell peppers, sprinkle chopped parsley and spring onion greens again cheese as much as you would like, I used a total of 1.1/2 cups of grated cheese.
A sprinkle of Mexican seasonings and mixed herbs on  top 
Dot it with tiny cubes of butter and and few basil leaves  bake  at 180 until cheese is melted or for about 20 to 25 minutes. 
Remove from oven, and let sit 5 minutes or so. Serve and enjoy!  Isn't this  Mexican Chicken Spaghetti, so creamy, dreamy and delicious! 

My Notes
I used a mix of Sheep cheese and cheeza cheese.

Labels : Baked, Pasta & Noodles, Chicken, Mexican, Baking Bloggers, Spaghetti, Cheese, Mexican Seasoning, Main course 
Baking Bloggers, theme for the month is Baked Pasta and our host is Sue

Baked Mac and Cheese with Corn by Anybody Can Bake
Baked Mexican Chicken Spaghetti by Sneha's Recipe
Cavatini by Palatable Pastime
Cheesy Artichoke Ravioli Casserole by Food Lust People Love
Cheesy Vegetable Pasta Bake by Cook with Renu
Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
Greek Giouvetsi by Pandemonium Noshery
Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
Meatless Lasagna by A Day in the Life on the Farm
Mushroom And Artichoke Pasta Bake by Oventales
Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
Sausage and Spinach Lasagna by Cookaholic Wife
Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
Turkey Tetrazzini by Reviews, Chews & How-Tos

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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.

Continue Reading