Chicken Kugelhopf IFC #2

Kugelhopf is a light yeasted cake filled with nuts , raisins and candied fruits . It is baked in a special kugelhopf mold . Kugelhopf was one of the choice given by +Shobana Sekar  for this month's International Food Challenge. I have already posted the Traditional Quiche which is also one among the three recipes given for this month. I cannot stop trying new recipes if it is a savory challenge.

The recipe suggested was egg less version , as usual i have altered the recipe and made it as a chicken Kugelhopf . The stuffing was simple and easy but it had an awesome flavor to the bread.

RECIPE:

INGREDIENTS:

For the Dough :

APF - 11/2 Cup

Yeast - 1TSP

Warm Milk - 6 TBLS

Yogurt - 2 TBLS ( Room Temperature)

Butter - 2 1/2 TBLS ( Softened)

Oil - 1TBLS

Sugar - 1 TBLS

Salt - 1/2 TBLS

For the Filling:

Chicken - 1 Quarter ( Minced)

Onions- 1/2 Cup (Chopped )

Garlic -  3 TBLS (Chopped)

Dried Parsley - 1 TBLS

Chilie Flakes - 1 TBLS

Salt 

Pepper Powder - 1/2 TBLS

INSTRUCTIONS:

Preparing the Dough:

• In a bowl add 1 cup of Flour , salt , yeast ,sugar and the butter.
• Mix the flour with the butter . It does look crumbly .
• Add milk and curd to the flour mixture . Now the dough will look sticky.
• Now add the oil and mix it well .
• Lastly add the 1/2 cup of flour to the dough and knead it for  5 minutes.
• Cover the dough with a damp cloth , keep it in warm place . Allow it to raise double in size.

Preparing the filling:

• In a pan , heat oil , Saute the chopped onions and garlic .
• Once they are golden brown add salt , pepper and chillie flakes .
• Lastly add the minced chicken , Cook till it is done .
• Add little Dried parsley.
• Allow the filling to cool .

Forming the Log:

• Once the dough is raisen , punch the dough and let the air out.
• Roll out the dough to medium thickness and spread the chicken filling over the top of it.
• Now roll them in to form a log.
• Now place the log in the greased pan.
• Allow it to raise for another 30 minutes.

Baking the Kugelhopf:

• Preaheat the oven at 390 F .
• Place the dough in the preheated oven and bake it for 30 minutes.

Traditional Quiche IFC # 2

Quiche is a part of french cuisine. It is an open faced pastry crust with a savory filling in it . The filling could be eggs, cheese , meat , seafood, spinach or any kind of vegetables. It could be either served hot or cold.

This  month's challenge on IFC was French Cuisine ( Alsace Lorraine ). As usual 3 recipes were suggested we had to choose one and explore it . The recipes were :

• Tarte Flambee.

• Kugelhopf

• Quiche Lorraine / Traditional Quiche

I tried Traditional Quiche and it came out really well . We both loved it so much . The pie crust was crispy the filling was cheesy and creamy . I had made some changes from the original recipe  according my taste buds.  I had omitted the chicken and added vegetables . Traditional Quiche was absolutely delicious. Thank you +Shobana Sekar  for suggesting these wonderful recipes.

RECIPE:

INGREDIENTS:

Pie Crust - I used my own recipe
Swiss Cheese - 1/2 Cup ( Shredded )
Chopped Onions - 3 TBLS
Chopped Garlic - 2 TBLS
Eggs - 2 Beaten
Light Cream - 1 Cup
Salt - 1/2 TSP
Sugar - pinch
Fresh grounded pepper - 1 TBLS
Chili Flakes - 1 TBLS
Carrots -  1 Cup ( Chopped )
Green Beans - 1 Cup ( Chopped )
Dried Parsley - 1 TBLS

INSTRUCTIONS:

• Preheat the oven to 425 F.
• Make the pastry shell for a 7 '' * 11" Pan ( That's what i used ).
• Heat some oil in a skillet . Saute chopped onions and garlic till they turn golden brown.
• Then add chopped carrots and Green Beans . Sprinkle some salt and cook till they are done.
• Using a blender  combine eggs , cream , salt , pepper , sugar , chillie flakes . Blend really well.
• Sprinkle the Vegetables to the pastry shell.
• Pour the mixture in the Pastry shell. 
• Bake the Quiche for 15 minutes in the preheated oven .
• Reduce the heat to 300F and bake for another 30 minutes or till the knife inserted one inch comes out clean.
• Allow the quiche to sit for 10 minutes as it is taken out from the oven    

Cut it into wedges and serve.

Linking it to Cooking with white at Merrytummy