Turkish Stuffed Pogaca With Cheese & Potato#BreadBakers

This is a stuffed Pogaca which is made in a cast iron skillet and taste delicious. You can have this with a soup, makes a filing and complete meal. You can also shape them in buns/rolls and stuff the filling.

Ingredients
150 Grams Bread Flour
50 Grams Whole Wheat Flour
¾ Teaspoon Instant Yeast
1 Teaspoon Heaped Sugar
½ Teaspoon Sea Salt
Milk as required
1 Egg - beaten ½ Egg in the dough & remaining for brushing
½ Cup+1 Tablespoon Milk
For the Filling

3 Medium Potatoes - boiled & mashed
¼ Teaspoon Red Chilly Flakes
½ Teaspoon Mixed Herbs
1 Small Onion - finely chopped
1 Pepperoncini - finely chopped
1 Tablespoon Oil
Salt to taste
Grated Cheese as required
For The Topping

Nigella Seeds
Sesame Seeds 
Remaining Egg for brushing

Method

Knead the dough like a soft bread dough. Let it double in volume
In the meantime let's make the filling

In a cast iron skillet heat oil sauté the onion and pepperoncini till translucent. Then add the red chilly flakes, salt to taste, mixed herbs, chopped parsley. Mix well then add the mashed potatoes. Let this cool.

Divide the dough into two parts. 

Oil a cast iron 8 inch skillet well.

Roll one part of the dough into a circle to fit the pan.

then evenly distribute the filling 

then place the cheese. 

Cover with the other circle and tuck the edges below to seal the edges.

Then place a small glass and

cut into circle then cut it into equal pieces.

Brush with egg wash and sprinkle the seeds.

Bake at 180°C in a preheated oven for 35 minutes. 
They smell so tempting when they are still warm that I can't wait until they cool completely. 

They are so soft and cheesy.. just irresistible!

Labels: Bread Bakers, Breads, Stuffed Bread, Turkey, Skillet, Cheese, Potato, Whole Wheat Flour

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

Cheesy Potato Chips Skillet Pie#SundayFunday

There is no better classic combo than potato and cheese. This cheesy potato chip pie is so easy to make, just whisk all the ingredients in a bowl to make a smooth sauce, arrange the potato chips in the base of skillet and just pour all the prepared sauce, garnish and it's ready to bake. No cooking or cutting and chopping.

This pairing is a real crowd pleaser and kids delight no matter whatever form it's made. This recipe uses plain potato chips and 2 types of cheese. I have used cheddar and provolone cheese, you can substitute provolone with mozzarella cheese. Since it is made in a cast iron skillet it requires not plating.

Serves One
5" Cast Iron Skillet
Ingredients
½ Cup Fresh Cream/Cooking Cream
½ Cup Plain Thick Yogurt
½ Cup Mayonnaise -With Egg ** See My Notes
1 Egg
Plain Potato Chips - as required - I used Lay's
½ Cup Shredded Cheddar cheese
½ Cup Shredded Provolone Cheese or Mozzarella
½ Teaspoon Paprika powder
½ Teaspoon Fresh Dill
¼ Teaspoon Thyme
Salt and Pepper to taste
Chopped Scallion/Green Onions for garnish
Butter - as required to grease the skillet
Sour Cream to serve
Method
Preheat oven to 170˚C. Grease a 5-inch pie pan/cast iron pan.
Mix both the grated cheddar and provolone cheese and keep aside.

In a very large bowl whisk together cream, yogurt, egg, mayonnaise and spices.

Arrange the potato chips to fit the base of skillet. 

Pour the creamy sauce oven the chips, lifting the chips gently with a spoon so that sauce seeps to the base of the skillet.

Spread all the cheese on top. 

Sprinkle scallion green on top.

Bake for 25 minutes or until cheese on top is beginning to brown. Allow to cool for 5 to 10 minutes.

Serve with sour cream and En..joyy!!

This serves one as a complete meal and it’s a rich comfort food. This was for my hubby and he enjoyed it!!
My Notes
If you do not have mayonnaise then add 2 tablespoons melted butter.

Labels: Main Course, American, Cheese, Potato Chips, Baked, Yogurt, Egg, Mayonnaise, Sunday Funday, Pie, Skillet, Kids  delight, Party pleasers, Single Serving

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event  Rebekah Rose Hills of Making Miracles.

Sunday Funday Theme "Chips" 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

Shakshuka#SundayFunday

Shakshouka or Shakshuka is a one dish skillet meal of eggs poached in a sauce of tomatoes, chili peppers, etc.. . The word Shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” This can be had as a main course or even as breakfast with pita or challah bread. This has to be served in the pan that you are making it.

This serves 4 as a sides dish

Serves 2 as a main course
Ingredients
4 Eggs
1 Large Onion – thinly sliced
4 Tomatoes – thinly sliced
2 Green Chillies - finely chopped
Salt to taste
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Black pepper powder
2 Tablespoons Oil 

Method

Heat oil in a pan. Add chopped onions, sauté till the onions are soft and translucent. Now add chopped tomatoes and the green chillies , saute for a minute and then cover with a lid and let it cook till the tomato are soft. 

Add the salt, pepper, chilly flakes. Cook until the tomatoes become mushy. 

Now make a hole on four sides 

Break the eggs one by one on each hole ensure that the yolks don’t break. Sprinkle a dash of salt on each egg, cover the pan and let it cook for 4 - 5 minutes on a low heat. 

Cook till the egg yolks are runny, if you want fully cooked eggs, then keep if for  more time. I wanted the yolks to be runny. Sprinkle some chopped coriander and a bit of pepper on top this is optional. 

It’s ready to serve with bread slices in the same pan it was cooked in. 

Labels: Egg, Middle Eastern, One Dish Meal, Skillet, Sunday Funday, Breakfast, Main course, International Cuisine 

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. Sunday Funday: " One Pot Wonders"
• 
  
• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
• Mujaddara from Mayuri's Jikoni
• Shakshuka from Sneha's Recipe
• Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories

Cheesy Chicken Chutney Pull Apart Skillet Rolls#BreadBakers

These are pillowy soft pull-apart buns stuffed with cheese and spicy chicken filling. A perfect breakfast bread.

Measurements 1 Cup = 200 Ml Cup
Ingredients
1 Cup All Purpose Flour.
1 Cup Whole Wheat Flour
½ Cup Milk
¼ Cup+ Water
1 Tablespoon Sprouted Whole Wheat Flour
1 Tablespoon Olive Oil
5 Grams Fresh Yeast
1 Teaspoon Sugar
½ Teaspoon Salt
For The Filling
1 Cup Boiled & Shredded Chicken
To Grind Coarsely- Chutney
2 Green Chillies - chopped
2 Tablespoons Coriander Leaves
2 Cloves Garlic - chopped
½" Piece Ginger - chopped
½ Teaspoon Cumin seeds
1 Teaspoon Lemon juice
Salt to taste
Cheese as required 

Method 

Add all the dry ingredients together in a bowl, mix well then add the oil and the milk/water and mix very very well together until you get a firm dough that is not sticky. Cover and let it dough double in volume.

In the meantime, let's The Filling

Mix the chicken and the coarsely ground chutney well, taste for salt and spiciness according to your taste. I have made the chutney spicy.

Once the dough doubles in volume. Deflate it and cut into 7 equal balls.

Then flatten each ball , fill the dough with the filling and top it with cheese. Bring the edges to together and seal it well. Take it on to work surface and roll it into a smooth ball, using very little pressure. Place it on to greased cast iron skillet, and let is double in volume. 

Made two only of cheese for my hubby.

Brush the buns with egg wash. 

Bake it in a preheated oven at 190°C for about 18 to 20 minutes. 

Cool them on a wire rack. 

Pillowy soft pull-apart buns, cheese chicken..mm...ready!!

Enjoy!!
Labels: Breads, Bread Bakers, Pull Apart Bread, Chicken, Cheese, Chutney, Breakfast, Skillet

Welcome to Bread Bakers! This month, our theme is Bake a Tear & Share/Pull-Apart breads.

#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

#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. This month the Bread Bakers are making Tear & Share Holiday Breads, a theme chosen by Felice from All That's Left Are The Crumbs.

And don’t forget to check out all the amazing breads baked by our talented bakers ~ 

• Baklava Danish Tear and Share Treat Bread by A Messy Kitchen
• Buttery Soft Pull-Apart Dinner Rolls by Karen's Kitchen Stories
• Cheesy Chicken Chutney Pull Apart Skillet Rolls by Sneha's Recipe
• Cheesy Tomato Tapenade Party Bread by Food Lust People Love
• Cranberry Cinnamon Star Bread by Making Miracles
• Fruit Mince Braided Star Bread by All That's Left Are The Crumbs
• Gingerbread Spice Christmas Tree Bread by Passion Kneaded
• Herb and Cheese Star Bread by Ambrosia
• Koledna Pitka - Bulgarian Christmas Eve Bread by Magical Ingredients
• Pumpkin Spice Pull-Apart Loaf by Palatable Pastime
• Spiced Chrysanthemum Bread by Culinary Adventures with Camilla
• Turkey, Cranberry and Cheese Pull Apart Bread by A Day in the Life on the Farm

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