Don’t feel like cooking today? That sounds like me most of the time 😀 .. Actually it’s not the cooking I have a problem with .. it’s more the thought of ‘what’ to cook that is the real dilemma. This simple to make Chicken Steak recipe came to my rescue yesterday and seemed like the perfect treat to end the weekend. The ingredients required are very basic, and the whole dish can be prepared in a matter of 10 minutes! I’ve added the quantities according to my own taste, but feel free to add or deduct according to your own taste buds ….. There, that’s your cooking sorted for today then! 🙂 Time for me to figure out what to cook today now 😐 …
Chicken Steak with Salad
Ingredients for the Chicken Steak:
Chicken Fillets (flattened): 2
All Purpose Flour: 2 cups
Salt: 1 tsp
Black Pepper: to taste
Paprika: 3/4 tsps
Whole Milk: 1 cup
Butter: 1 tbsp
Ingredients for the White Sauce:
All Purpose Flour: 1/3 cup
Milk: 3 cups
Salt: 1/2 tsp
Black Pepper: to taste
Paprika: 1/2 tsp
Method for the Chicken Steak :
Line up 2 bowls containing the following:
Bowl 1: Flour,salt,black pepper and paprika mixture
Bowl 2: Milk and Egg
Now take the flattened chicken fillets and season on both sides with salt and black pepper.
Then dip the chicken steak (one at a time) in ‘Bowl 1’ first, then in ‘Bowl 2’, and then back again in ‘Bowl 1’. Set aside.
Heat oil in your frying pan, and add the butter. Cook the Chicken Steak on both sides until it forms a nice golden brown colour.
Method for the gravy:
Heat a little oil, and add the flour. Keep mixing allowing it to cook until it forms a light golden brown paste. Add the milk followed by the salt, black pepper and paprika. Continue to cook until it reaches the desired consistency. ps: if it gets too thick, then add more milk to make it thinner. Pour over the chicken steak at the time of serving!
Here’s a sneak peak into what I’ve been upto this week …. sadly, didn’t have any of these myself but the smile I got from the lucky recipients made it all the more worth it!
First up on the list was this pink-themed Marshmallow Kit Kat Cake for lil’Roshaney who turned 5 … what’s a birthday without extra goodies though right? So found these adorable jars with a pink lid, and filled them up with candies to give along with the cake. Happy Birthday Rosh, gimme a high-5! 🙂
Marshmallow KitKat Cake
Next up on the to-do list was an attempt to cheer up a friends little one who had been under the weather lately. What better way to do that than to bake a giant chewy chocolate fudge cookie … Hope the adorable cookie monster shared this one with his siblings as their face lit up too at the sight of this scrumptious cookie!
Giant Chewy Chocolate Chip Cookie
Now that it’s weekend here in Dubai, time for me to bake something for myself and my Mr. Time to browse your wonderful blog posts to get some ideas then ….Drop me a line of all your favourite baking blogs … would love to have a look! 🙂
Who wants the last piece of Chocolate Chip Scone left on the plate? Just take a look at those chocolate chips melting in there …. mmm mmmm!
This quick bread recipe is the perfect breakfast item, but I prefer to make it as a tea time snack as that’s when I crave for something sweet. It can be made in all kinds of flavours, and I had given Mr. Bakealogue two options to choose from today … Chocolate Chips or Blueberries! As he contemplated over the choices given, I just stood there trying to use telepathic powers to make him say ‘Chocolate Chip!’ … and failed miserably … kinda! He actually said ‘blueberries’ and then just as I made my way to the kitchen, heard him say ‘lets just have chocolate chips instead!’ … woohoo! Thank God it was a quick recipe to make before he changed his mind again … haha! The most important thing to be careful of while baking these scones is to avoid over-mixing the dough. To help achieve that, avoid using an electric mixer or food processor for the very final step (have marked that out in the recipe), and just use your hands instead.
Chocolate Chip Scones
The original recipe belongs to ‘Joy of Baking’ Website. But I have re-written the recipe in my own way.
Recipe as follows:
All Purpose Flour: 2 cups
Caster Sugar: 1/4 cup
Unsalted Butter (cold and cut in small cubes): 113 grams
Baking Powder: 1 and 1/4 tsp
Baking Soda: 1/4 tsp
Vanilla Essence: 1 tsp
Buttermilk: 1/2 cup – 1 cup
Chocolate Chips: 1/2 cup
Pre-heat your oven at 200 degrees Celsius. Line your baking tray with parchment paper.
In a bowl, sift and add all the dry ingredients i.e all purpose flour, sugar, baking powder and baking soda.
Add the cubed butter to the dry ingredients and mix with either your hands or in a food processor until it resembles bread crumbs. I always do this step in a food processor as it’s much quicker and consistent throughout.
Add the chocolate chips to the above mixture and mix with the help of your hands.
Mix the buttermilk and vanilla essence in a cup.
Final step: Slowly add to the dry ingredients a little at a time until all the ingredients are well-combined and form a dough.
Add a little flour to the counter top, and place the dough on top. Roll out the dough into an approximately 8″ circle. Cut into equal wedges.
Transfer the wedges to your baking tray. Brush the top of each scone with milk.
Bake in your pre-heated oven at 200 degrees Celsius for approximately 20 minutes or until a skewer inserted in the centre comes out clean.
Transfer the scones to the cooling wire rack after they have baked and allow to cool slightly.
Congratulations! Your Chocolate Chip Scones are ready to add to todays calories! 😀
It’s baking hot in Dubai these days thanks to the fast-approaching summer! So I knew my next venture had to be ice-cream related. And when I think ice-cream I automatically think brownies … So today seemed like the perfect time to put to test an interesting brownie cups idea I came across on Pinterest a few days ago … Therefore, today I have for you ‘Ice-cream in Brownie Cups’. I promise this isn’t as tricky as I thought it would be, so don’t be afraid to try it out. The trick is to form the cup shape as soon as the brownies are out of the oven and still warm. There was a point where I thought I screwed up as the brownies seemed to be stuck to the muffin tray.(although I had greased it quite well). But running a butterknife around the edges of the brownie cups seemed to do the trick and they came out of the tray quite easily after that.
Ice Cream in Brownie Cups
I always say baking is easy, but taking pics of it is an entirely different story. Dealing with ice cream today made it even harder as I had to be real quick in getting the lighting and arrangement right. So the ice-cream scoop may not seem as perfectly rounded as it was when I brought it out in the lounge, but oh well, you get the idea! Time to go have one now before it turns into milkshake … hmmmm, now there’s another idea! I wonder if blending it with milk would end up tasting like the amazing ‘black forest’ milkshake at Johnny Rockets! I’ll leave that thought for a future failed baking experiement. In the meantime, here’s the recipe for todays brownies: Read the rest of this entry
Time to share a quick dinner recipe now, before the weekend is over and we face the dreading task of what to wear to work tomorrow! So today, I have for you Chicken Pasta with veggies! It’s pretty simple to prepare and more or less a case of tossing chicken with your fave veggies! Recipe added below but I have not mentioned the quantity as that is pretty much down to your taste. But basic method I use has been explained…
Boil water (enough to cover the pasta shells) with a few drops of oil and salt. When water starts to boil, add the pasta shells and let it boil. When the pasta shells have softened, drain them out in a strainer and run cold water over it. Doing so, will also prevent the pasta shells from sticking.
Meanwhile, in a wok heat a little oil,add and sautee your choice of veggies (I used green pepper, mushrooms,onions and sweet corn). Add the chicken strips and season with salt, black pepper and ginger garlic paste. When the chicken has cooked a lil, add bolognese sauce (or any pasta sauce of your choice). Toss and turn to make sure sauce mixes well with the other ingredients. Add the boiled pasta shells to the dish and mix well…. Ta daa! Your chicken pasta with veggies is ready! Garnish with herbs before serving. 🙂
Someone’s birthday is about to get very special with these baked goodies by The Bakealogue! Brownies and m&m cookies on special request …. I love birthdays! Better deliver these before I decide to start munching on them 😀 …
While the rest of you relax and chillout, The Bakealogue is hard at work baking a Lemon Cake with Buttercream rosettes! Lesson learnt from todays experience is to always start piping the rosettes from the outer edge of the cake and make your way inwards, as otherwise you will end up with different sized rosettes… Another useful tip would be to always crumbcoat (thin layer of icing) the cake before piping the rosettes .. that way, even if you do make a mistake then you can just scrape it off and start again without worrying about cake crumbs sticking to your frosting! Now who wants to help me clean up the mess in the kitchen? 😮
Lemon Cake with Buttercream Rosettes