Monthly Archives: August 2014

Penne Alfredo with Grilled Chicken

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Easy & Fancy dinner idea. The creamy parmesan sauce and well seasoned chicken breasts go hand in hand….. very yummy!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 4 small size chicken breasts
  • Some salt
  • Some cracked black pepper
  • Some onion powder
  • Some garlic powder
  • 1 lemon squeezed
  • Some olive oil

FOR PENNE ALFREDO

  • 500 gms penne pasta (al dente)
  • 800mL cooking cream
  • 250 gms shredded parmesan cheese
  • 100 gms butter
  • Some salt
  • Some cracked red chillies (Optional, I like them so I add them)
  • Black pepper
  • ¼ tspn onion powder
  • ½ tspn garlic powder
  • 10 mushrooms sliced
  • ½ tspn chives
  • 2 tbspns scallions (green part only)

Procedure:

-Take the chicken breast fillets and pound then until they are 1cm thick. Marinade with everything except olive oil and keep aside for at least an hour.

-Heat the grill pan, drizzle some olive oil and grill those chicken fillets (5 minutes per side) on medium – high heat.

-Meanwhile your chicken is grilling let’s make our sauce. Melt some butter in a skillet and stir fry mushrooms until they change colour. Now add cream and all the seasonings except chives and scallions. Stir.

-When the sauce begins to simmer add parmesan cheese and keep stirring until it melts and mix with the sauce and the sauce becomes thick. This should take probably 4 – 5 minutes on medium heat.

-Now add boiled pasta in your sauce and swirl the pan. Add chives and scallions and divide the pasta in 4 equal portions. Serve each portion in a separate deep plate. Put the grilled chicken breast on top, garnish with some scallions and shaved parmesan cheese and serve hot.

No Bake Nutella Cheesecake

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I love Nutella, I love No Bake cheesecakes….. I combined the two love of my life and created this masterpiece ❤ 

Match Made In Food Heaven! 

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR BASE:

  • 250 gms graham crackers
  • 125 gms melted butter
  • 2 tbspns hazelnut meal (ground hazelnuts)

FOR FILLING

  • 500 gms cream cheese (Philadelphia) (softened at room temperature)
  • Some chopped pan roasted hazelnuts
  • A splash of vanilla
  • ¾ cup confectioner sugar
  • 1 ½ cup Nutella spread
  • ½ cup cream

FOR GANACHE TOPPING

  • ½ cup of Heavy Cream
  • 115gms of Semisweet Chocolate Chips
  • 1 tsp of Butter, softened at room temperature

Procedure:

-Grease a 22cm spring form pan.

-Crush the graham crackers and put them in a mixing bowl. Add hazelnut meal and melted butter and mix until it gets wet sand like texture.

-Put the graham cracker mixture in the pan and press to make an even base. Stick it in the freezer until we make the filling.

-Now for filling make sure everything is at the room temperature except the cream. It has to be chilled otherwise it won’t whip properly and the cake will be dense.

-So let’s get started….. In a mixing bowl whip cream cheese with and electric mixture until it is smooth. Now add rest of the ingredients except hazelnuts. Give another whip and mix everything.

-Gently fold in the chopped hazelnuts and pour the mixture in the spring form pan over the graham cracker base and cover it with cling film. Refrigerate for at least 16 hours.

-Now microwave some cream for 1 minute and pour over the semisweet chocolate chips to make the ganache. Keep it aside for 2 minutes without touching it. The heat from the cream will help us in melting the chocolate.

-Now add butter (gives shine and gloss to the ganache) and start whisking it until it turns into a shiny chocolate mixture. Cool it for 2 minutes and then pour over the cheesecake which is still in the spring form pan.

-Refrigerate for a couple of hours, let ganache set for a while. Now decorate it with anything you want, hazelnuts, confectioner sugar, whipped cream, etc. and serve.