Chicken Vegetable Bread Pizza

Chicken Vegetable Bread Pizza

Recipe:

Ingredients

• Potatoes - boiled & mashed
• Cheese slices - cut in fingers
• Capsicum - 01 chopped
• Green chilies - 3 - 4 chopped
• Parsley - chopped
• Chicken - boiled & shredded
• Red chili flakes - 1tsp
• Red chili powder - 1/2 tsp 
• Turmeric powder - 1/4th tsp
• Black pepper - 1/4th tsp
• Salt - to taste
• Egg - beaten
• Bread - edges removed
• Tikka masala - 1tsp
• Oil

Method: 

• Pre-heat the oven at 180 C.
• Add chopped green chilies, parsley, red chili flakes, chili powder, turmeric, black pepper & salt in mashed potatoes. Mix well.
• Fry shredded chicken in 2tbsp oil with tikka masala.
• Grease a baking tray.
• Dip the back of the bread slice in beaten egg and place it on baking tray. 
• On the slice, make a layer of mashed potatoes, then a layer of shredded fried chicken.
• Place cheese fingers in a criss-cross pattern. 
• Sprinkle chopped capsicum on the top.
• Drizzle a little bit beaten egg and then few drops of oil on the prepared bread slice.
• Prepare all slices like this.
• Bake for 10 - 15 mins.
• Serve with sauce of your choice.

~ Enjoy! :)

Chicken Bread

Chicken Bread

Recipe:

Ingredients:

Dough: 

• Flour : 250gm
• Salt : 1 pinch
• Butter : 1tbsp
• Sugar: 1.5 Tbsp
• Yeast : 1tsp
• Egg Yolk : 1
• Milk : 3/4 Cup or as needed

Filling:

• Chicken Breast : 1 
• Cheese : 1 cup or as needed (I used Mozzarella and Cheddar mixed ) 
• Salt : to taste
• Black Pepper : 1/2 tsp 
• Red Chilli Flakes : 1 tsp

Method: 

• Boil and shred the chicken
• Mix everything mentioned in filling section and keep aside.
• In a bowl add flour, salt , yeast , sugar, butter and egg yolk. 
• Now slowly add warm milk and make dough, you may need more or less milk as mentioned in ingredients.
• Knead a soft dough and knead it with your palm to make it smooth for 10 minutes. 
• Let it rise for 1 to 1.5 hour, till its doubled in size 
• Punch it and knead it again a bit to take out air. 
• Spread the dough into a rectangular shape. 
• Spread the filling in center of the dough and cut the sides. The design is like this 

---------------
------ f -------
------ i -------
------ l -------
------ l -------
------ i -------
------ n -------
------ g -------
----------------

• These dashes are the cuts to be made with knife.
• Now alternatively overlap the cut ends over the filling like braiding the dough. 
• Put it to rise again for 20 minutes. 
• Brush the top with egg wash and sprinkle black seeds &/ sesame seeds over the bread.
• Preheat the oven at 180 degrees. 
• Bake it for 15 to 20 minutes till golden brown.
• After taking out from the oven, brush it generously with melted butter and cover with kitchen towel. This will make it soft. 
• Serve hot with chili sauce or ketchup. 

Note: you may use other fillings as you please.

Potato Cutlets with Chicken & Cheese Filling

Potato Cutlets with Chicken & Cheese Filling 

Recipe:

Ingredients:

• Potatoes 4 large, boiled
• Red chilli powder 1tspf
• Turmeric powder 1/2 tspf
• Salt to taste
• Black pepper powder 1/2 tsp
• Red chilli flakes 1tsp
• Chinese salt (optional) 1/2 tsp
• Egg beaten with one/ two pinches of black pepper and salt
• Oil for frying

For chicken filling:

• Chicken 200gm boiled and shredded
• Black pepper powder 1/4th tspf
• Salt to taste
• Cheddar cheese (optional if you want chicken with cheese filling)

Method:

• Peel the boiled potatoes and mash well.
• Add spices, chopped green coriander and green chillies.
• For chicken filling, shred the boiled chicken and add salt and black pepper in it.
• Take a ball of mashed potatoes and flatten on your palm.
• Place a chunk of chicken (cheese if you want) in the middle and close.
• Make a ball of mashed potatoes around the filling. Flatten it into cutlet's shape.
• Dip it in the beaten egg's mixture.
• Fry on medium flame in a frying pan. 

Serve hot with sauces of your choice as a snack or side-dish.

Cheesy Garlic Bread

Cheesy Garlic Bread

Recipe:

Ingredients:

• 125g mozzarella cheese
• 140g cheddar cheese
• 100g butter, softened
• 3 garlic cloves, finely chopped
• Handful parsley leaves, finely chopped
• A pinch of salt & pepper
• 1 long baguette
• 2 tablespoons dried, crushed parsley

Method:

• Preheat oven at 180 ‘C.
• Shred mozzarella & cheddar.
• Melt butter and add garlic, parsley and some salt and pepper. Mix.
• Using a bread knife, cut diagonal slices along the loaf.
• Spread the garlic butter generously on each slice.
• Place all the bread slices on a greased baking tray.
• Cover each slice with shredded cheese generously.
• Sprinkle dried crushed parsley.
• Bake in the oven till cheese is melting and bread is crispy.
• Serve hot.

~ Enjoy! :)

Orange Chiffon Cake

Orange Chiffon Cake

Recipe:

Ingredients:

• 6 large eggs plus one additional egg white (30 grams)
• 2 1/4 cups (225 grams) sifted cake flour
• 1 1/2 cups (300 grams) superfine white sugar (caster sugar) (*See Note)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons grated orange zest (outer orange skin)
• 1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
• 3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar (optional)

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

Method:

• Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
• Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan.
• In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
• In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
• Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
• To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.
• Serve with softly whipped cream (or ice cream) and fresh fruit.
• Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
• Serves 8-10 people.

I tried recipe from Joy of Baking.

Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Breakfast Platter - Fried Chicken Strips, Herbed Potatoes & Scrambled Eggs

Recipe:

Fried Chicken Strips:

Ingredients:

• 1 chicken breast
• 2 cloves garlic crushed
• 1 slice ginger crushed
• 1 teaspoon Knorr Aromat Seasoning or alternatively salt and crushed white pepper
• 1 table spoon vegetable oil

Method:

• Marinate chicken strips in garlic, ginger and seasoning for 15 mins.
• Heat oil in non-stick frying pan.
• Fry the chicken on first medium then low flame till cooked and deliciously brown.  

Herbed Potatoes: 

Ingredients:

• 2 medium potatoes 
• 1 small lemon (zest only)
• Small bunch (10g) fresh mixed herbs (parsley, chives and thyme) OR 1 spoon mixed dried herbs
• 2 tablespoons olive or vegetable oil

Method:

• Preheat the oven to 200°C/180°C fan or gas mark 6.
• Wash the potatoes and pat dry. Cut each potato into small wedges / chunks.
• Grate the zest from the lemon and wash and finely chop the fresh herbs (if using).
• Mix the oil, lemon zest and chopped herbs or dried herbs in the bowl.
• Add the potato wedges and mix until evenly coated.
• Arrange the wedges on the baking tray.
• Bake in the middle of the oven for 30 minutes, turning the wedges halfway through cooking to avoid burning.

Scrambled Eggs: 

Ingredients:

• 2 or more large eggs
• 1 teaspoon unsalted butter
• 1 teaspoon heavy cream or whole milk per egg, optional
• 1/4 teaspoon salt
• Pepper
• Chopped fresh herbs, optional

Method:

• Place the pan over low heat on stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
• Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
• Whisk the salt and a few grinds of pepper into the eggs. Also add a tablespoon of cream or milk. Whisk to combine.
• Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
• Cook the eggs for 10 to 15 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy; then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
• Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost — but not quite — as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
• Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove.
  

Breakfast Platter - Potato Cutlets, Scrambled Eggs & Sausages

Breakfast Platter - Potato Cutlets, Scrambled Eggs & Sausages

Recipe:

Potato Cutlets

Ingredients:

• Potatoes 4 large, boiled
• Red chilli powder 1tspf
• Turmeric powder 1/2 tspf
• Salt to taste
• Black pepper powder 1/2 tsp
• Red chilli flakes 1tsp
• Chinese salt (optional) 1/2 tsp
• Egg beaten with one/ two pinches of black pepper and salt
• Oil for frying

Method:

• Peel the boiled potatoes and mash well.
• Add spices, chopped green coriander and green chillies.
• For chicken filling, shred the boiled chicken and add salt and black pepper in it.
• Take a ball of mashed potatoes and flattenit into cutlet's shape.
• Dip it in the beaten egg's mixture.
• Oil for frying
• Fry on medium flame in a frying pan. 

* In case you want bread-crumbed potato cutlets, then roll each cutlets after dipping in egg over bread crumbs and then fry.

Scrambled Eggs

Ingredients:

• 2 or more large eggs
• 1 teaspoon unsalted butter
• 1 teaspoon heavy cream or whole milk per egg, optional
• 1/4 teaspoon salt
• Pepper
• Chopped fresh herbs, optional

Method:

• Place the pan over low heat on stove. Add a teaspoon of butter and let it begin to melt while you whisk the eggs.
• Crack all the eggs into a bowl. Whisk them vigorously until the whites and yolks are completely mixed, and the eggs are a bit frothy.
• Whisk the salt and a few grinds of pepper into the eggs. Also add a tablespoon of cream or milk. Whisk to combine.
• Pour the eggs into the pan. The eggs will spread out in a thin layer — that's fine.
• Cook the eggs for 10 to 15 minutes. Stir the eggs occasionally with a spatula. At first the eggs will be very liquidy; then you'll notice large, opaque curds starting to form. Eventually, the eggs will no longer run in to fill the gaps when you stir. Frequent stirring will give you smaller curds; stirring less frequently will give you larger, irregular curds. Continue cooking until the eggs are as soft or as firm as you like them.
• Remove the eggs from heat slightly before they're done: The eggs will continue cooking for a minute or two off the heat, so remove them when they're almost — but not quite — as cooked as you like them. If you want to add herbs, stir them in now, or sprinkle over the top.
• Slide the eggs onto a plate and enjoy! These eggs are best eaten as soon as they're off the stove.

Sausages

Ingredients:

• K&N's or any brand of frozen sausages
• Oil

Method:

• Fry the sausages as per instructions on the pack. 

~ Enjoy your Breakfast! :)