Monthly Archives: August 2014

Penne Alfredo with Grilled Chicken

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



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


  • 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)


-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

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



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


  • 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


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


-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.

Avocado & Poached Eggs on Toast

Avocado & Poached eggs on Toast is one of our family favourite breakfasts. Its healthy, its light and the creamy texture and taste of avocado is just perfection and the hint of lemon in avocado is absolutely divine…… Trust me!

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 thick cut bread slices (I use “Lawsons – Traditional White” in Australia you can get whichever one you like)
  • 1 good ripe avocado
  • 1 lemon
  • A pinch of parsley
  • Some butter (to toast)(at room temperature)
  • 4 eggs
  • Some water
  • 1 tbspn distilled vinegar
  • Some salt and pepper to season


-Heat your oven to 200 degrees Celsius.

-Smear the butter on your thick cut bread slices and put them onto a baking tray and bake for about 5 – 10 minutes or until the toast is rusty and crispy.

-Meanwhile make your avocado spread. Take out the avocado in a bowl and mash it. squeeze some lemon juice, sprinkle some parsley and mix.

-Take out the toasts from oven, let them sit on a cooling rack until we get our eggs poached.

-For poaching the eggs, fill your 22cm saucepan half with water and bring it to a boil. Add distilled vinegar. Now crack the egg in a small bowl and very carefully take it near the boiling water. Dip half of your bowl in the water and leave the egg in the water. Do same with other eggs. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.

-Now with a slotted spoon take the eggs out and put them on the plate.

-We have got all our products ready, our spread is ready, our toasts are ready and our eggs are poached so let’s assemble them.

-Spread some avocado dip on the toast (Be generous with that) and place 2 eggs on each toast. Season with some salt and pepper and serve.

Mocha Cheesecake

Mocha cheesecake is a coffee and chocolate flavoured no bake cheesecake….. Personally, I like no bake cheesecakes because I

1. Don’t like adding eggs to cream cheese as they kill the sourness of cream cheese and destroy its taste

2. Avoid using oven too much

3. Like easy desserts

So I made chocolate caramel cheesecake last week, it was really sweet so this week I decided to make something with chocolate but with a hint of bitterness….. so what can be better than Mocha Cheesecake?

You will love it, give it a try and enjoy it with your family& friends…….

Ayesha's Kitchen

Ayesha’s Kitchen



  • 225 gms digestive biscuits
  • ¼ – ½ cup melted butter
  • ¼ cup brown sugar
  • ¼ cup desiccated coconut


  • 500 gms Philadelphia cream cheese (at room temperature)
  • ½ cup brown sugar
  • 4 tbspns white sugar
  • 200 gms melted dark chocolate
  • ¼ cup whipping cream cream + 4 tspns Mocconna instant coffee granules
  • 1 cup white chocolate chips/ dark chocolate chips/ walnuts/ chopped pecans (optional)
  • A splash of vanilla


  • Some whipped cream
  • Some chocolate powder (to sprinkle)


-Crush digestives in a food processor and mix coconut and sugar with it. Now add melted butter and mix until it looks like wet sand.

-Take a 22inch springform pan and spray some non stick spray on it.

-Lay a base of this digestive biscuit mix and make it even with your fingers.

-Stick it in the freezer for around 10 minutes.

-Meanwhile lets make our cream cheese filling.

-Melt the chocolate in a microwave proof bowl for heating it for 2 minutes and let it stay in the microwave until needed.

-Now in a large mixing bowl combine everything except chocolate, chocolate chips and cream and coffee mixture.

-Using an electric hand mixer mix everything together until just combined. Scrape the sides of the bowl with the spatula and mix again.

-Now mix coffee granules with the cream. Stir well until they are dissolved in the cold cream.

-Now introduce it to the cream cheese mixture along with the melted chocolate. Give your beater another buzz and mix everything together for about 2 minutes on high speed. This will make the cheesecake fluffy as well.

-Now mix it the chocolate chips and pour this mixture onto your base and make it smooth and even with the spatula. Cover it with cling film and refrigerate for atleast 16 hours.

-Take it out, decorate with some whipped cream, top it with some cocoa powder, cut a slice and serve.

Ayesha's Kitchen

Ayesha’s Kitchen