CHICKEN QUICHE

Chicken Quiche

An awesome open pie with yummy filling is on its way to your kitchens through this to grab you to try a new and diff dish apart from regular curries and rotis.......Me and my kids really love to make it and also love to eat aswell. I assure you and your kids will also love it............................

Ingredients:

pie crust:

2 1/2 cups all-purpose flour

• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) cold unsalted butter, cut into pieces
• 1/4 to 1/2 cup ice water

method:

• Combine flour, salt, and sugar. Add butter mix  until mixture resembles bread crumbs and Sprinkle with  ice water and mix the dough into a rough dough.
• Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour.
• On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough).  trim dough to a 1-inch overhang all around; refrigerate until ready to use.
• Preheat oven to 180 degrees and bake the pie with lentils on top for 10 mins and then bake again without lentils on top for 10 more mins.

Filling:

ingredients:

mushroom/ chicken- ½ cup,chopped

onion- 1, chopped

tomato- 1, chopped

red chilly powder- 1 tsp

garam masala- 1 tsp

salt to taste

milk- 1 cup

eggs- 2 beaten

cheese-½ cup,grated

method:

In a pan add oil saute onion fry well add tomatoes and mushroom/chicken saute well. Add red chilly powder, garam masala and salt saute well till it cooks well and cool.

Mix in eggs and milk and mix well pour the mixture to fill the pie and sprinkle cheese on top and bake at 180 degrees for 30 mins

Note:
You can use any filling for this quiche.

PUMPKIN HAND PIE #BREADBAKERS

Pumpkin hand pie #Breadbakers

I'll die for eating pies anytime.... I tried this time a sweet pie with yummy pumpkins and nuts.........A simple filling and crusty pie yummmmm............This is for bread bakers hosted by Wendy. 

Ingredients:

pie crust:

• 11/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 1/4 cup ice water

method:

• Combine flour, salt, and sugar. Add butter mix  until mixture resembles bread crumbs and Sprinkle with  ice water and mix the dough into a rough dough.
• Fold plastic wrap and refrigerate until firm, at least 1 hour.
• Pumpkin filling:
• pumpkin small cubes- 1/2 cup 
• sugar- 2 tbsp
• chopped nuts- 1 tbsp 
• butter- 1 tsp

In a pan add butter and pumpkin saute well. when it cooks well add sugar and nuts saute till it thickens and allow them to cool.

• On a floured piece of parchment paper, roll the dough flat and cut into rectangled shape fill the stuffing and fold into half .Seal them by piercing them on the sides with fork. Bake in a preheated oven at 180°c for 35 mins.

Let's take a look at the other Fall Flavors being shared today

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Butternut Squash Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D's Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha's Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread Bowls from La cocina de Aisha
• Pumpkin Bread Dinner Rolls from Sara's Tasty Buds
• Pumpkin Bread Rolls from SpiceRoots
• Pumpkin Bread Rolls from I Camp in my Kitchen
• Pumpkin Cinnamon Rolls from Recipes, Food and Cooking
• Pumpkin Dinner Rolls from Bread Therapy
• Pumpkin Hand Pie from CookingClub
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
• Pumpkin Raisin Bagels from Cook's Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker's House
• Red Grape, Olive & Goat Cheese Schiacciata (Tuscan Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen's Kitchen Stories
• Sourdough Pumpkin Bread from Passion Kneaded
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#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.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

EGGLESS TARTE-TATIN

Tarte-Tatin

It is originated from french cusine and actually made of apples.This recipe is very much different from other recipes becoz it is an upside-down cake but bake upside down.......What ??? still don't understand? We make a filling and a tart sheet seperately and place the filling on the tart and bake but this cake is upside dowm. We are going to bake this tart with tart sheet on top. Lets go inside the recipe I hope you can understand after going through the recipe.This wonderful recipe is suggested by korena from  Korena in the Kitchen  for Daring bakers cook challenge.

  Rough puff pastry

Ingredients:

Maida- 1 cup 

  salt- 1/4 tsp 

Cold butter-2/3 cup 

 Chilled water- 1/4 cups

Method:

Combine maida,salt mix well add in cold butter and crush the crumbles to make a mixture add in cold water and knead the dough. Dust the surface and roll the dough into straight sheet then fold into three halves like puff pastry sheet. Cover with cling film and place in refrigerator for 20 mins. Now redo the process like kneading and folding for 3-4 times and then cool again for 20 mins. You can repeat the process for 4-5 turns and cool the sheets till bake.

Filling:

Now its the time to make the filling there was a sweet filling in the original recipe.I made a difference of making this dish sweet to savoury. The filling I made was with caremelized onions with potatoes and a little bit Indian version...........

Ingredients:

Onion - 1,sliced 

 Potatoes-1,big boiled halfway and cut into wedges 

 Redchilly powder-1 tsp 

 Tomato ketchup- 1 tbsp 

 Oil- 1 tsp

  Salt to taste 

 sugar- 1 tbsp

Method:

In a pan add oil and onions saute till brown add in sugar and stir well.Add potato wedges saute well add red chilly powder,tomato ketchup,salt to taste toss well as the potatoes should not break.

Now grease a baking dish and arrange the filling evenly on the dish. remove the rough puff pastry sheet from fridge and roll them thick. Cut them in as the sheet fits inside the dish to cover the filling.

Preheat oven in 180°c

Now place the rough puff pastry sheet over the filling and bake at 180°c for 30-35 mins.Now upside down the tart and serve with sauce............

EGGLESS CHOCOLATE MILK TART

Eggless Chocolate milk tart

Chocolates,milk sounds too healthy na?Don't ask Is chocolates healthy? They are healthy when we take lesser amount of chocolates especially dark chocolates helps us to lower blood pressure,stress,tension etc.......And chocolates with tart shells wow amazing.....!!!!!!!!!!!! I made this recipe for gayathri's baking eggless group she has taken my opion of martha stewart's milk tart recipe and convert it as eggless recipe............

 Baking Eggless 

This recipe needs to prepare a tart shell and a chocolate filling. You can make it on the same day or bake tart on previous day and the filling on the next day.............

Makes :1 large tart

cooking time: 15 mins   

ready in 1 hr  

Mode: practice works

Recipe source: marthastewart

CRUST:

Ingredients:

Flour- 11/4 cups   

Salt- 1/2 tsp

  Butter- 1 stick/1/2 cup 

 Dark brown sugar- 2 tbsp 

 Cold milk- 1/4 cup

Method:

In a large bowl add Flour,powdered dark brown sugar and salt mix well with hands.Then add in butter and mix through to make a crumbly texture.

Now add in cold milk and knead a soft dough.Roll them out into a ball and cover completely with cling film.

Refrigerate them for 30 mins. Remove from fridge and roll them in 1/2 inch thickness and a bit larger than your tart pan.

 If you don't own a tart pan then use round baking pan. place the rolled dough inside the tart pan and pierce them to fit the shape. Trim off the excess and refrigerate them again for 45 mins.

Pre-heat oven to 180°c

Place an aluminium foil over the refrigerated tart and fill any kind of pulses over it. This is called blind baking.It is to prevent the tart from rising.Bake them for 25 mins.Then remove the foil with pulses and bake again for 10 mins till the crust turn golden brown.Remove from oven and cool them. It can be stored in fridge covered with cling film for about 2 months.

Chocolate milk filling: 

Ingredients:

Milk- 3/4 cup 

 heavy cream- 1/4 cup 

sugar- 1/4 cup 

 agar agar powder/sheet- 1 tbsp/1/4 sheet 

 milk chocolate- 1/4 cup 

 Butter- 1 tbsp salt- a pinch 

In a sauce pan add milk and cream heat well add agar agar powder mixed with some hot milk and give a good stir till it combines.Boil them for few minutes and add chocolates mix well till it melts and add in butter. stir to dissolve and remove from fire.Cool them lightly and pour into the tart shell. Refrigerate them for about 2 hrs and serve them cold with scooped Icecream on top.....!!!!!

 

WHOOPIE PIE

                                      whoopie pie

                                       We make biscuits,cakes and pies using chocolate but this recipe is the combination of all.It is round like buscuit soft like a cake named as pie,isn't it amazing?I followed the exact recipe given by  Siri Nuggehalli for home bakers challenge.

                                              It has an excellent taste and the softnes melts in mouth.I made this pie for my younger daughter's birthday.It was the main attraction among kids on that day.Elders also enjoyed it a lot...........

Recipe source: joy of baking

http://www.joyofbaking.com/RedVelvetWhoopiePies.html

Ingredients:

  Flour-21/2 cups

   cocoa powder-1/4 cup

   baking powder-1/2 tsp 

baking soda-1/2 tsp 

 salt-1/4 tsp  

 sugar-1 cup 

butter-3/4 cup

Egg-1    

 butter milk-3/4 cup     

  vanilla extract-1 tsp   

Red food colouring-a pinch(I used a pinch in original recipe it specified as 1 tbsp)

Cream cheese filling:

Whipped cream-1 cup  

cream cheese-1/3 cup 

 vanilla essence-few drops

Method:

             Preheat oven to 190°c

In a bowl mix all the dry ingredients and seive them to combine.

In another bowl add butter and sugar beat well till creamy and soft.Add in egg beat well and add butter milk,vanilla extract and color combine well and fold in the dry mixture without any lumps and air bubbles.Grease the baking tray and scoop the mixture to make a shape on the tray and make perfect sandwiches.Place them in tray 2 inches apart.Bake them at 190°c for 10-12 mins(according to your oven).When baked cool them on a wirerack.

Beat in cream cheese,whipped cream and vanilla essence and pour them into a pipping bag.Now take one pie pipout some filling in centre and close with another pie.That makes a perfect sandwich.Can dip this sandwich pie in the chocolate mixture to add more flavour..Now enjoy the divine Whoopie pies...............

 

                       

                                  

FERRORE ROCHER TART

EGGLESS FERRORE ROCHER TART

                   Haa......Another challenge for this month by Gayathri and Team for our Eggless baking Group.This time we had faced an interesting challenge.yaa... its a chocolate recipe which kids would love to have it.We have to make an eggless ferrore rocher tart.my kids enjoyed it a lot and finished them within a minute.

                  I have made some differences from the original recipe as it would taste better than the original one and i hope you all would like it and enjoy doing it like me.I think i have given you the best that i can do. you may find it difficult on seeing the recipe but it is an easy one when you follow the recipe carefully and use the right proportion and combination of ingredients.              We have to make it as segment,that is have make seperate recipes and combine it atlast to have a beautiful and mouthwatering choco tart.Infact mine is..........

MOCHA FERRORE ROCHER TART:

recipe source:Trissalicious

Tart base:

130 gms flour

20 gms cocoa pr

60 gms cold butter diced

30 gms caster sugar

2 gms baking pr

2 tbsp cold milk

a pinch of salt

                     Sift flour,cocoa pr,baking pr,salt and caster sugar add cold butter and combine well till it resembles a crumb texture.Now add cold milk and make a dough.Can add more milk if you think its dry.Cover the dough with clingfilm and refrigerate for 1hr.

Preheat oven at 200 degrees.

           Now roll the dough into 2mm thickness and mould in the tart tin or muffin tray.place the silver foil on the tart and fill pulses on the mould and bake the tarts for 10-15mins and remove foil with pulses then bake for another 10 mins.set aside to cool.

orange flavoured chocolate mousse:

Ingredients:

dark chocolate-1/2 cup

nutella-2 tbsp

orange juice-1 tbsp

orange zest-1 tsp

heavy cream-1/2 cup

whipped cream-1cup

nuts parline-2 tsps

                        In a saucepan heat water and place a bowl over it is the double boiler method add dark chocolate,nutella and stir till it melts add heavy cream and remove from heat and cool.Then add orange juice,orange zest,caremalized nuts combine well.finally add the whipped cream and stir well and set in fridge.

mocha Chocolate thing:

50 gms nutella

50 gms milk chocolate

1 tsp melted butter

7 gms cocoa pr

3 gms instant coffee pr

1 tsp corn syrup

pinch of salt

4 tbsp nuts parline

                       combine all the ingredients and heat on microwave high for 30 secs and set aside.

Nuts parline:

100 gms sugar

200 gms toasted mixed nuts,can use only any one of them

       Heat sugar till it becomes golden caremalized texture add the toated nuts mix well and cool.grind coarsely in a mixer and store them in an airtight container.

To assemble the Tart:

Fill the tart shell 3/4th with orange flavoured chocolate mousse and top with mocha chocolate thing and sprinkle nuts parline and decorate with twister mocha roll.enjoy the chocolaty tart.

Detailed Nutrition Facts: EGGLESS FERRORE ROCHER TART

  NUTRITION FACTS INFORMATION  

Amounts per 1 serving (150.2 g)

Calorie Information Amounts Per Selected Serving %CR* %DV** Calories 606 (2537 kJ) 30%    From Carbohydrate 257 (1076 kJ) 42%    From Fat 312 (1307 kJ) 52%    From Protein 37 (154 kJ) 6%    From Alcohol 0 (0 kJ) 0% Carbohydrates Amounts Per Selected Serving %DV** Total Carbohydrate 66.5 g 22%    Dietary Fiber 5.4 g 22%    Starch 18.8 g    Sugars 35.2 g Fats & Fatty Acids Amounts Per Selected Serving %DV** Total Fat 35.4 g 54%    Saturated Fat 19.5 g 97%    Monounsaturated Fat 10 g    Polyunsaturated Fat 2.1 g    Total trans fatty acids 0.5 g    Total trans-monoenoic fatty acids 0.5 g    Total trans-polyenoic fatty acids 0 g    Total Omega-3 fatty acids 251 mg    Total Omega-6 fatty acids 1852.3 mg    Total Omega-9 fatty acids 8903.2 mg Sterols Amounts Per Selected Serving %DV** Cholesterol 75.1 mg 25% Phytosterols 0.2 mg

Protein & Amino Acids Amounts Per Selected Serving %DV** Protein 9.4 g 19% Vitamins Amounts Per Selected Serving %DV** Vitamin A 822 IU 16% Vitamin C 2.9 mg 5% Vitamin D 16.2 IU 4% Vitamin E (Alpha Tocopherol) 1 mg 5% Vitamin K 4 mcg 5% Thiamin 0.2 mg 15% Riboflavin 0.2 mg 14% Niacin 2.3 mg 11% Vitamin B6 0.2 mg 9% Folate 23.7 mcg 6% Vitamin B12 0.3 mcg 5% Pantothenic Acid 0.6 mg 6% Choline 33.2 mg Betaine 24.4 mg Minerals Amounts Per Selected Serving %DV** Calcium 147.9 mg 15% Iron 2.3 mg 13% Magnesium 87.2 mg 22% Phosphorus 293.9 mg 29% Potassium 466.1 mg 10% Sodium 903 mg 39% Zinc 1.9 mg 13% Copper 0.3 mg 17% Manganese 1.6 mg 79% Selenium 22.3 mg 32% Fluoride 3.3 mg Other Amounts Per Selected Serving %DV** Alcohol 0 g Water 34.6 g Ash 4.3 g Caffeine 29.8 mg Theobromine 73.1 mg