Sneha's Recipe

Chicken Kiev-Serves Two#EattheWorld

In: Butter, Chicken, Deep Fried

In my recent visit to the Baltic Countries I, had the opportunity to taste the local food of these countries. It was a awesome experience.

The food in all these countries is more or less the same since they were all part of Russia, and has a strong Russian influence, of course, now they are independent.

One these dishes was Chicken Kiev in Ukraine, which is a popular cutlet made with chicken breast pounded and rolled around chilled garlic butter with herbs, then breaded and either fried or baked.

The dish has traditionally been considered Ukrainian in origin since its name comes from Kiev, the capital of Ukraine. This Chicken Kiev recipe is so simple, comforting and makes a complete meal with an accompaniment of steamed veggies and Mashed Potatoes.

Serves Two
Ingredients
25 Grams Butter softened
1 Big Garlic Clove- minced
¼ Teaspoon Salt or to taste
¼ Teaspoon Black or White pepper
1 Tablespoon Finely Chopped Flat leaf Parsley
1 Chicken Breast - cut into two from the center
Dried Bread Crumbs as required
¼ Cup All Purpose Flour
1 Large Egg
Oil for shallow frying
To Serve
Mashed Potato
Steamed Vegetables

Method

Add butter, garlic and parsley in a bowl. Season with salt and pepper. Mix to combine. Spoon mixture into the center of plastic wrap. Roll up & twisting ends to seal. Roll on a board to make a long log. Freeze it until firm.

Using a sharp knife,cut chicken breast into two. In between two plastic sheets lightly flatten them.

Pat them dry and season it with a pinch of salt and black pepper powder.

Remove plastic wrap from butter.

Cut butter into slices.

Place butter slices into each chicken slice

Roll it into a tight roll

Wrap them in a plastic wrap and roll up & twisting ends to seal. Keep in it in the freezer for 20 ~ 30 minutes so that it retains the round shape and the butter hardens.

Place breadcrumbs on a large plate.

Place flour on a plate & season with a pinch of salt and pepper.

Whisk egg in a shallow bowl. Dredge each rolled piece of chicken in flour, shaking off excess. Dip in egg then coat in breadcrumbs. Repeat this process twice and again keep this in freezer for 15 minutes.

In the meantime pour oil into a small deep frying pan. Heat over medium low flame, fry for 4 to 5 minutes each side or until golden.

Serve with Mashed potato and steam Vegetables.

Labels :Chicken, Ukraine, Deep Fried, Mashed Potatoes, Steamed Vegetables, Butter, Parsley, Garlic, Eat the World, International Cuisine
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Ukraine.

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

Making Miracles: Mazuricks
Culinary Adventures with Camilla: Nalysnyky (Ukranian Crêpes)
Sugarlovespices: Ukrainian Poppy Seed Roll, Makivnyk
Pandemonium Noshery: Ukrainian Pickled Tomatoes
A Day in the Life on the Farm: Galushki Soup
Literature and Limes: Oladi Kitchen Frau: Buckwheat Kasha with Beef
DishntheKitchen: Sourdough Stuffed Beet Leaf Rolls
Sneha’s Recipe: Chicken Kiev-Serves Two#EattheWorld
Amy’s Cooking Adventures: Ukrainian Scuffles (Rohalyky)

1 comment

Olive Oil Fresh Orange Cake#Improv

In: Cakes, Egg, Improv Cooking Challenge

This is an easy recipe fragrant, soft and fluffy tea cake flavored with freshly squeezed orange juice and orange zest.

Ingredients

1 Cup Caster Sugar
1/3 Cup Olive Oil
2 Eggs
¼ Teaspoon Vanilla essence
A Drop of Orange Emulsion
1 Cup Fresh Juice of Navel Oranges
Zest of 1 Navel Orange
2 Cups Level All Purpose Flour
2 Teaspoons Baking powder
¼ Teaspoon Salt

Method
Beat first five ingredients in a large bowl, add orange juice and zest, stir until combined, mix in the flour, baking powder and salt, add to orange mixture, stir until just moistened, turn into greased pan.

Bake in pre heated oven at 180°C for 45 mins, leave it in the pan for 10 mins before

moving to the wire rack to cool and serve.

Enjoy for tea!!

Labels : Olive Oil, Orange, Cakes, Egg, Improv Cooking Challenge

Let's take a look at October Improv Cooking Challenge, Theme is Olive Oil and Orange

Glazed Muffins by Veggies First, Then Dessert
Grilled Orange Pesto Skirt Steak by Cheesecurd in Paradise
Blood Orange Baked Squash by Palatable Pastime
Orange Olive Oil Pound Cake by Making Miracles
Olive Oil Fresh Orange Cake by Sneha’s Recipe
Orange Blast Sauce for Pork by Sid's Sea Palm Cooking
Blood Orange Salad with Pecans and Blue Cheese by A Day in the Life on the Farm
Orange Cardamom Pound Cake by Cookaholic Wife
Halloween-Inspired Orange Ricotta Bundt Cake by Faith, Hope, Love and Luck Despite a Whiskered Accomplice

4 comments

Homemade Hot Dog Rolls#Bread Bakers

In: Bread, Bread Bakers, Egg

When I kneaded the dough initially used 12 grams fresh yeast, after an hour the dough didn't rise as required (funny part of it is that the yeast bloomed well before adding to the flour ). Added another 8 grams . Then the dough rose a little. The yeast had lost it's power. In the morning when I removed the tray from the fridge the rolls were the same, they did not rise. Thought I would make flat breads with it. Just gave it a chance and brushed them with egg wash. Got busy with the morning chores.

After about 2 hours had a look at them, they has risen decently. Preheat the oven and baked them. Nevertheless the bread turned out good and the whole house was filled with aroma of the bread as they were baking. We enjoyed these the next day for breakfast.
Makes 5 Hot Dog Rolls
Ingredients
3 Tablespoons Butter
½ Cup Cold Milk
2 Tablespoons Sugar
¼ Teaspoon Salt
1 Large Egg
20 Grams Fresh Yeast / Hefe
2 Cups All Purpose Flour
1 Egg - for brushing

Method
Heat the butter in a large heavy pot. Turn off the heat.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.

Crack the egg, add to the mixture and mix well. Add the yeast and let it all sit for 2 minutes or till it blooms.
Add flour and mix well with the wooden spoon for about a minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Dust the work surface with some flour. Transfer the dough ball to a dusted cutting board and divide into 5 equal size pieces.

The hot dog roll mould is of four. Make two round bread rolls.
Shape each ball into long hot dog rolls, dust your fingers with some flour so the rolls don’t stick to them.
Let it rise overnight in the refrigerator.

The next day, remove the pan from the refrigerator and keep it out for at least two hours. I was not sure that I could bake these in the mould, so place them in the baking pan. Then preheat oven to 190° C.
Gently brush the rolls with the egg and bake for 18 minutes until light golden brown.
Brush the remaining egg onto the rolls. Bake another 2 minutes.

Remove it from the oven and serve hot. We had this with butter and cheese for breakfast.

Lables : Bread, Bread Bakers, Hot Dog, Rolls, Egg, Make Ahead Breads
This month the #BreadBakers, hosted by Karen of Karen's Kitchen Stories, are baking breads that can be made ahead and rested, either in the refrigerator or at room temperature, before baking. It's a great way to develop flavor.

Chai Spiced Cinnamon Rolls by All That's Left are the Crumbs
Finnish Pulla by A Messy Kitchen
Homemade Hot Dog Rolls by Sneha's Recipe
Make Ahead Sourdough Rolls by A Day in the Life on the Farm
Pesto Babka by Anybody Can Bake
Soft Potato Buns by Food Lust People Love
White Rye Sandwich Buns by Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

4 comments

Vegan & Sugar Free Oats & Apple Porridge#Foodieextravaganza

In: Apple, Breakfast, Foodie Extravaganza Party

Welcome to this month's event in Foodie Extravaganza {Party}. Our theme is Apples and our Host is Kelley Meyer . Thank you for hosting this months event.

This is a very healthy and delicious breakfast, serve this your kids and they too will love it.

Serves 2
Ingredients
¾ Cup Oats
1 Medium Apples - peeled & chopped
¼ Cup Jaggery - grated
1/8 Teaspoon Cinnamon or Cardamom powder
A Pinch of Salt
1 Tablespoon Vegetable Shortening

Method

Melt vegetable shortening in a pan and saute the oats for a minute or two. Add 4 cups water and bring to a boil. Now add in the jaggery and salt. Let it simmer for 5 minutes, keep stirring in between or else it will burn at the bottom.

Then add the apple pieces and cook the apple on low flame until it softens a little. Keep the apples slightly crunchy ( do not overcook them). Switch off the flame , add cinnamon or cardamom powder, I used cinnamon flavor since apple and cinnamon complement each other.

Enjoy this warm, a hearty, light and healthy breakfast to begin your day with.

Labels: Apple, Breakfast, Healthy, Vegan, Gluten free, Sugar Free, Oats, Porridge, Foodie Extravaganza Party
Check these other Porridge recipes
Oats & Honey Porridge

Hafragrautur / Oats Porridge - Iceland

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 pageFoodie 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 for today's Foodie Extravaganza

Check out the other #FoodieExtravaganza recipes this month!

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.
Apple Crisp by Simply Inspired Meals
Cider-braised Pig Cheeks with Apples by Food Lust People Love
Crock Pot Apple Butter by Making Miracles
Double Apple Beignets by Culinary Adventures with Camilla
Pork Tenderloin with Bacon, Apple, and Gruyère by Karen's Kitchen Stories
Pot Roast with Apples and Onions by A Day in the Life on the Farm/
Vegan & Sugar Free Oats & Apple Porridge by Sneha's Recipe

5 comments

Chicken & Tomato Macaroni Soup For Two#Soupswappers

In: Chicken, Healthy, Oil Free

This month for Soup Swappers our host is Colleen. Our theme is "Make a soup, chowder, or chili using any shape, variety, or flavor of pasta you choose. Get creative."

This an oil free, its a thick soup, so delicious and filling. It's so easy to make not much of cutting or chopping and not much pots and pans to clean.

Ingredients
3 Cups Chicken Stock
1 Tablespoon Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoon Hot and Spicy Tomato Sauce
1 Cup Boiled Macaroni
½ Teaspoon Salt
½ Teaspoon Black Pepper powder
1 Cup Creamy Style Sweet Corn
1/2 Cup Shredded Chicken
Method

In a sauce pan add the chicken stock , cream style corn, tomato puree, sauce, stir this well. Place it on medium high flame and bring it to a boil stirring it in between. Let it simmer for on medium low flame for 5 minutes, keep stirring after a minute or two. Let this soup thicken/ reduce to 2 cups. Then add the boiled macaroni, shredded chicken, salt and black pepper, again bring this to a boil. Take off flame.