Sneha's Recipe: Skillet

Showing posts with label Skillet. Show all posts

Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread#EatTheWorld

In: Breads, Cornmeal, Eat the World

Mupotohayi also known as Chimodho which is basically a form of cornmeal bread which is common in Zimbabwe. It can be enjoyed plain or buttered, jam or marmalade, or a drizzle of honey. Cornbread is the perfect side dish recipe next to mains like chili or fried chicken. But honestly, top a slice of warm cornbread with a pat of butter and drizzle of honey and you don’t need much else.

Serves 8 to 10 servings
Ingredients
180 Grams Yellow Cornmeal
170 Grams All Purpose Flour
1/3 Cup Granulated Sugar
1 Teaspoon Baking powder
½ Teaspoon Baking Soda
½ Teaspoon Pink Himalayan Salt
360 ML Full Fat Butter Milk
75 Ml Olive Oil
25 Grams Butter - melted
1 Large Egg
1 Tablespoon Olive Oil - for the skillet

Method

Preheat the oven to 190°C. Lightly grease a 9-inch round cake pan or cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl, whisk together butter milk, oil, melted butter, sugar and egg.
When the oven is preheated, add the oil to the pan and place the pan in the oven to heat for 5 minutes( this will give a crispy bottom).

As the pan is being heated in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the butter milk mixture into the flour mixture and whisk together just until combined. Remove the hot pan from the oven and immediately pour in the batter. (The batter should sizzle!)

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes. For a crispy crust, remove the cornbread after 5 minutes and let cool on a wire rack.

Enjoy with butter.

My hubby enjoyed this with honey.

Check here for the other Yeasted Corn Bread

Labels: Cornmeal, Skillet, Zimbabwe, Breads, International Cuisine, Eat the World

Check out all the wonderful Zimbabwean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Beef Hifiridzi - Zimbabwe Beef and Greens Stew

Amy’s Cooking Adventures: Beef Hifiridzi (Beef Short Ribs with Greens)

Culinary Cam : Huku Ne Dovi (Zimbabwean Chicken and Groundnut Stew)

Sneha’s Recipe: Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread

A Day in the Life on the Farm: BBQ Goat Stew ( Nyama yeMbudz)

2 comments

Turkish Stuffed Pogaca With Cheese & Potato#BreadBakers

In: Bread Bakers, Breads, Cheese

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

4 comments

Cheesy Potato Chips Skillet Pie#SundayFunday

In: American, Baked, Cheese

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

7 comments

Shakshuka#SundayFunday

In: Breakfast, Egg, International Cuisine

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

7 comments

Cheesy Chicken Chutney Pull Apart Skillet Rolls#BreadBakers

In: Bread Bakers, Breads, Breakfast

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.