Monthly Archives: November 2012

Ice Cream Coffee Shake

A cool refreshment for summer …….

Ayesha’s Kitchen

Ingredients:

  • 1 tspn instant coffee
  • 1 cup cold milk
  • 1 scoop vanilla ice cream
  • 2 tspns sugar

FOR TOPPING & EXTRAS

  • 1 scoop vanilla ice cream
  • Some whipped cream
  • Some coffee
  • 1 Ferrero rocher/ any other chocolate

Procedure:

-Combine everything given for shake in a blender and blend.

-In a shake glass, drop a scoop of ice cream and fill the ¾ of the glass with shake.

-Top it with some whipped cream, sprinkle some coffee and place the chocolate ball on top and serve immediately.

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Choco Pinenana

A nice tropical summer refreshment with chocolate chips …..

Ingredients:

  • 24 ice cubes
  • 250 gms milk chocolate/ dark chocolate
  • 500 ml pineapple juice
  • 1 banana peeled

Procedure:

Put all the ingredients in the blender and blend until everything is mixed and chopped.

Pour in 4 glasses and serve.

Pina Colada

One of the famous beach drinks made with coconut milk and tropical twist (pineapple) ……

Ayesha’s Kitchen

Ingredients:

  • 1 large can Coconut milk
  • 1 ltr. Golden circle pineapple juice
  • 1 cup crushed ice
  • Some whipped cream
  • Some chopped pineapple
  • Some shredded coconut (dried/ fresh)

Procedure:

-Combine coconut milk, pineapple juice and crushed ice in a cocktail mixing jug and mix.

-Take 4 cocktail glasses and fill ¾ of each one of them with the drink.

-Put some whipped cream on top, garnish with some pineapple chunks and shredded coconut and serve.

Ayesha’s Kitchen

Chicken Meatball Spaghetti

One of my favourite dishes ……

Ayesha’s Kitchen

Ingredients:

FOR MEATBALLS

  • ½ kg chicken mincemeat
  • 1 tspn fresh parsley
  • 1 tspn chopped garlic
  • 2 tbspns bread crumbs
  • ½ tspn salt/ chicken salt/ chicken stock powder

FOR SAUCE

  • 1 jar Napolitano sauce OR Homemade Napolitano sauce

For Home made Sauce:

  • 1 tbspn extra virgin olive oil
  • 1 shallot chopped
  • 2 cloves garlic, minced
  • 2 large sprigs fresh thyme
  • 800g to 1 kg tinned tomatoes
  • 2 fresh tomatoes chopped
  • ½ capsicum chopped
  • 1 can champignons (sliced)
  • Some salt and pepper
  • ¼ tspn parsley
  • ¼ tspn oregano
  • 1 green chilli chopped
  • Some cayenne pepper

FOR PASTA

  • 1 pack No. 5 spaghetti
  • Water for boiling
  • Some freshly grated sharp parmesan cheese (for garnishing)
  • Some fresh/ dried parsley chopped (for garnishing)

Procedure:

-To make the Napoli sauce: Heat oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic and sauté for 2 minutes, then add thyme and tomatoes and bring to the simmer.

-Simmer very gently uncovered over medium-low heat stirring occasionally for 30 minutes or until the tomatoes have broken down and the sauce has thickened. Add a little water during the cooking process if the sauce thickens too much.

-Remove and discard the thyme stems and season to taste with salt and pepper and add other herbs, spices and vegetables.

-While the sauce is simmering, bring a large pot of salted water to the boil. Now it’s time to make the meatballs. Combine the chicken, breadcrumbs, parsley, Dijon mustard and other ingredients in a large mixing bowl and season with salt and pepper.

-Using your hands, gently mix until just blended. Be careful not to over mix the meat as it will toughen it up.

-Form the mixture into 12 – 18  meatballs, dipping your hands in a bowl of cold water to stop the chicken from sticking.

-Heat the oil in a large heavy-bottomed frying pan over medium heat.

-Cook the meatballs until golden brown all over, about 2 minutes.

-Using a slotted spoon, transfer the meatballs to the tomato sauce and simmer gently until the meatballs are cooked through, about 5 minutes.

-Meanwhile, add the spaghetti to the boiling water and cook according to the packet directions until al denté, stirring occasionally to prevent sticking.

-With a slotted spoon take out the meatballs from the sauce.

-Drain the spaghetti and toss the pasta with some of the Napoli sauce, season to taste with salt and pepper, and divide the pasta between four serving bowls. Divide the meatballs and remaining tomato sauce evenly between the four bowls of pasta.

-Serving suggestion: Sprinkle the grated parmesan cheese on top and serve.

Chicken Wrap

Chicken Wrap ……..

Ayesha’s Kitchen

Ingredients:

FOR WRAP

  • 4 chapattis/ khubz
  • 4 tbspns Aioli dip/ garlic sauce
  • 1 cup shredded lettuce
  • 6 tbspns yogurt & cucumber dip (1 cucumber grated and mixed with 6 tbspns of yogurt)
  • 3 tbspns capsicum (1 red capsicum shredded)
  • A little bit of any sauce you like (tomato, hot, mayonnaise, mustard, peri peri anything)

FOR CHICKEN

  • 1 tomato sliced
  • 1 onion sliced
  • 2 chicken breasts (boneless) (cut into small pieces)
  • 2 chicken thighs (boneless) (cut into small pieces)
  • 2 tbspns yogurt
  • 1 tspn garlic
  • Some salt
  • ½ tspn nutmeg
  • 2 tbspns hot sauce
  • ½ tspn red chilli flakes
  • 1 tbspn oil

Procedure:

-Cut chicken into small pieces and marinade in all the ingredients given for chicken. Heat pan and roast chicken pieces until they are golden brown and nicely cooked.

-Make 4 chapattis (normal chapattis).

-Divide the fillings into 4 equal portions and fill each chapatti with that. Drizzle your favourite sauce(s), roll the kebab and serve.

Crumbed Chicken Schnitzel with Mashed Potatoes

Crumbed Chicken Schnitzel with Mashed Potatoes is one of the fanciest, easiest, quickest and yummiest ideas for dinner. Your children will love it and you will be done with cooking in like 15 minutes ……

Ayesha’s Kitchen

Ingredients:

  • 4 chicken schnitzels
  • Some salt to season

FOR DUSTING

  • Some lose flour

FOR CRUMBS

  • 1 ½ fine bread crumbs
  • ½ cup flour
  • Some chicken salt
  • Some cracked black pepper
  • Some chopped parsley (dried parsley)

FOR EGG DIP

  • 2 eggs
  • 2 tbspns mustard sauce OR Nandos lemon and herb peri peri

FOR FRYING

  • 2 tbspns olive oil/ schnitzel

FOR MASHED POTATOES

  • 4 hot potatoes (skin off) (boiled)
  • 1 scoop of butter
  • ¼ tspn chicken salt

Procedure for Mashed Potatoes:

Take a deep mixing bowl and a traditional masher. Put potatoes in the mixing bowl, add some chicken salt and butter. Mash and mix until it is lump free and creamy. Serve with baked chicken, Crumbed chicken or any other roast.

Procedure for Crumbed Chicken Schnitzel:

-Arrange your plates in order:

  1. Flour for dusting,
  2. Whisk eggs and lemon and herb/ mustard and pour it in a shallow wide plate,
  3. Mix all the ingredients given for crumbs and keep it aside in the 3rd plate.

-Heat oil on medium heat.

-Take one schnitzel, Season it with some salt and then dust with some plain flour. Pat to get rid of access flour.

-Dip it into the egg mixture (both sides).

-Coat it with crumbs and fry on low – medium heat for about 90 seconds/ side or until the crust is golden and crispy. Make sure the oil is not too hot otherwise your crust will be done but chicken will be raw from inside.

-Take it out on a plate and serve hot with a scoop of mashed potatoes.

-Do the same with other 3 schnitzels and easy and hassle free dinner is ready to serve.