Monthly Archives: August 2020

Aussie – English Breakfast (Breakkie Platter)

So, this is my other favorite breakkie platter which is an infusion of Aussie & English favorites. I miss staying at B&Bs due to Covid 19 lockdown so why not use the quarantine time and create something you miss at your own royal deluxe home suite 🙂

Ayesha’s KItchen

Ingredients:

  • Bacon Rashers (I use turkey or beef bacon) (grilled)
  • Tomatoes (Grilled)

BAKED BEANS

  • 2 cups (453 grams) great northern beans, navy or haricot, rinsed
  •  1 tablespoon vegetable oil
  •  10 ounces (284 grams) yellow onion, finely chopped
  •  1 cup (87 grams) carrot, peeled and finely chopped
  •  1 stalk celery, finely chopped
  •  2 cloves garlic, peeled and finely chopped or grated
  •  14-ounce (400 grams) can/tin crushed or whole tomatoes
  •  2 1/2 tablespoons tomato ketchup
  •  1 teaspoon granulated sugar
  •  1/4 teaspoon Worcestershire sauce
  •  1 teaspoon salt (or to taste)

SCRAMBLED EGG

  • ¼ cup cream
  • Salt & pepper to season
  • 2 tbspns soft butter
  • 2 eggs

SAUTTED MUSHROOMS

  • ½ cup button mushrooms/ portobello (sliced)
  • 1 tbspn butter
  • A pinch of dried Italian herbs
  • 1 tbspn cream

HOME MADE HASHBROWNS/ AMERICAN DINER STYLE HASH BROWNS

  • 1 large potato (grated)
  • Butter & oil

METHOD

SAUTE’ED MUSHROOMS

  • Melt some butter in a pan and sweat the mushroom slices. Add cream and season with some Italian dried herbs. Ready!

HOME MADE HASH BROWN

  • Grate the potato and put the gratings in a sieve. Run cold water through until all the starch is gone and water runs clear. Keep the water draining for 10 minutes and then spread it on a clean kitchen towel. Make sure it is dry. Put the potato back in a clean dry bowl.
  • Heat the frying pan and melt some butter and oil. Take a handful of grated potatoes and place it in the oil and spread it even. With the flipping spoon give it a shape and let it cook for at least 5 minutes on medium heat or until the side is crispy. Flip it and season with some salt and let the other side cook for 5 – 8 minutes. Splash some oil on the sides to give it the extra crispiness.
  • Take it out on the plate.

FOR BAKED BEANS

  • To a large bowl add 4 cups (2 pints) of warm water to a bowl and add beans, soak at room temperature for 8 hours. After 8 hours drain, discard the liquid and rinse the beans.
  • To a large saucepan, add 6 cups water and bring to a simmer. Add the beans, cover and simmer for 1 hour, stirring often so they don’t stick to the bottom. Cooking time will depend on your beans so check them often for tenderness.
  • Preheat oven to 320°F/160°C.
  • While the beans cook (15 minutes before they finish boiling) add the oil to a large, oven-proof skillet and heat over medium heat. Add the onion, carrot and celery, cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes (if using whole, crush with hands) ketchup, sugar, Worcestershire sauce and salt. Be mindful if your ketchup is salty, you may need to adjust the salt. Stir to combine. Add 1/4 cup (50 ml) water and stir, simmer for 15 minutes. Turn off the heat and stir in 1 cup (236 ml) water. Use a hand blender or a blender, working in batches to blend until smooth. Return back to the same pan stir in 3/4 cup water. Taste for seasoning.
  • Drain the cooked beans and discard the water. Add the beans to the pan with the cooked vegetables and stir.
  • Transfer the pan to the oven and bake for 20 minutes uncovered.

SCRAMBLED EGGS

  • Whisk eggs, salt, pepper & cooking cream in a bowl. In a saucepan or a frying pan, melt some butter and add the egg mixture. Stir with the spatula until the eggs are cooked and scrambled. Please don’t overcook 😊.

FOR BACON & TOMATOES

  • Heat a grill pan to max. Place bacon rashers and tomatoes on the grill and grill for 1 minute on each side. Ready!

Now that everything is ready, arrange them onto your serving dish and serve.

The Atlantic (Breakkie Platter)

So this is my favorite breakfast platter inspired by Jolly Miller (local Melbourne café). Melbourne is in lockdown stage 4 due to Covid 19 and all the restaurants are closed. I was missing this beauty from my local café “Jolly Miller” so I decided to give it a go….. and it turned out better than them 😀

Ayesha’s Kitchen

Pro tip: make the hash browns first as they are time consuming. Rest I have tried to explain everything here, if unsure about anything, please ask in the comments.

Ingredients:

  • 50gms smoked salmon
  • 2 light rye sourdough
  • A lot of butter at room temperature
  • Some greens to garnish
  • A pinch of smoked paprika to garnish

POACHED EGGS

  • 2 eggs
  • A saucepan full of water
  • Some salt
  • A splash of vinegar

HOLLANDAISE SAUCE

  • 2 egg yolks
  • A pinch of salt
  • A splash of lemon juice
  • ¼ cup butter (melted)

SAUTTED MUSHROOMS

  • ½ cup button mushrooms/ portobello (sliced)
  • 1 tbspn butter
  • A pinch of dried Italian herbs
  • 1 tbspn cream

AVO SMASH

  • 1 avocado
  • 1 tbspn lemon juice
  • Some cracked black pepper

GRILLED HALLOUMI

  • 2 sticks of Halloumi cheese (fresh Halloumi please!)
  • HOME MADE HASHBROWNS/ AMERICAN DINER STYLE HASH BROWNS
  • 1 large potato (grated)
  • Butter & oil

METHOD

POACHED EGGS

  • 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 egg. Let them cook for 30 seconds and then remove the saucepan from the heat and cover it for exact 3 minutes.

HOLLANDAISE SAUCE

  • Whist 2 egg yolks with a pinch of salt and lemon juice in a microwave safe bowl. Whisk well and gradually add hot melted butter with constant whisking. The constant whisking will cook the eggs with the heat of melted butter. Microwave for 20 seconds and voila!…… Hollandaise sauce is ready.

SAUTE’ED MUSHROOMS

  • Melt some butter in a pan and sweat the mushroom slices. Add cream and season with some Italian dried herbs. Ready!

AVOCADO SMASH

  • Remove the pit and the skin of the avocado and combine it in a bowl with a splash of lemon juice & a sprinkle of cracked black pepper. Smash it with the fork, leave it a bit chunky and it is ready.

GRILLED HALLOUMI

  • Make sure the Halloumi cheese is at room temperature. Cut two or more sticks from the slab. Heat the grill pan to max and grill the cheese 1 minute per side.

HOME MADE HASH BROWN

  1. Grate the potato and put the gratings in a sieve. Run cold water through until all the starch is gone and water runs clear. Keep the water draining for 10 minutes and then spread it on a clean kitchen towel. Make sure it is dry. Put the potato back in a clean dry bowl.
  2. Heat the frying pan and melt some butter and oil. Take a handful of grated potatoes and place it in the oil and spread it even. With the flipping spoon give it a shape and let it cook for at least 5 minutes on medium heat or until the side is crispy. Flip it and season with some salt and let the other side cook for 5 – 8 minutes. Splash some oil on the sides to give it the extra crispiness.
  3. Take it out on the plate.

 

Apply some butter on the sourdough bread and toast until golden and crisp.

Smoked salmon should be on room temperature so it doesn’t feel cold when served.

When everything is ready arrange them onto your serving plate and serve.

 

 

 

Missi Roti aka Besan ki Roti

Missi Roti is also known as Besan ki roti and it is very famous in Pakistani & Indian home cooking. Not something you will find on every restaurant’s menu like paratha or tandoori roti but at home everyone knows this. So next time someone from Pakistan tries to be a burger and say they dont know missi roti don’t believe them 😀 they all have eaten it once in their life.

Ayesha’s Kitchen

Ingredients:

  • 1 cup wholemeal flour (aata)
  • 1 cup gram flour (besan)
  • 1 small red onion (finely chopped)
  • 4 – 5 small green chillies (finely chopped)
  • 2 tbspns chopped green coriander
  • Salt to taste
  • Red chilli flakes to taste
  • A generous pinch of carom seeds (ajwain)
  • 1 tbspn cracked coriander seeds
  • ½ tspn crushed cumin seeds
  • 1 tbspns crushed pomegranate seeds
  • Some luke warm water to knead the dough
  • Ghee/ butter/ oil for frying the roti (I prefer ghee as it smells, tastes and feels more traditional)

Method:

  1. Mix everything (except oil & water) in a mixing bowl and knead a dough by mixing in water gradually. The dough should be firm to touch and not sticky.
  2. Pour some oil over the dough and keep it aside covered with a kitchen towel for 30 minutes.
  3. Divide the dough into 4 parts and make balls. Flat those balls like a roti/ chappati by dusting some aata on it and with the help of rolling pin.
  4. Preheat the griddle/ tawa on medium heat and place one roti on it.
  5. When it starts changing its color flip the side and apply some ghee on it. Flip the side and apple some ghee on the other side and cook until the roti is light brown.
  6. Do the same with other 3 rotis and serve hot with Lassi, achar, raita, chutney or Pakistani mangoes.

Ayesha’s Kitchen

Soupy Tom Yum Noodles

Imagine…. The tang on Tom Yum, egg noodles, Shrimps and ONE POT DINNER 😀
Yes it is my one pot, lazy or easy dinner which is loved by my whole family ❤

Ayesha’s Kitchen

Ingredients:

  • 300gms tailed, cleaned prawns/ shelled prawns
  • 2 Thai chillies (red)
  • 5 cups water
  • 6 – 8 mushrooms (cut into halves or quarters)
  • 1 small shallot (diced)
  • 1 tomato (diced)
  • 1 stalk lemongrass (cut into chunks)
  • 4 – 5 Kafir lime leaves
  • 3 – 4 slices of Galangal
  • 4 – 5 sprigs of coriander
  • 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste)
  • 2 packets of plain Ramen (without the spice sachet)/ 2 serves of egg noodles (see the picture below)

 

 

 

 

Method:

  1. Put everything except for the chilli paste, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, chilli paste & noodles and cook for further 10 minutes or until the shrimp is cooked.
  2. Pour it in the serving pot and serve with few sprigs of fresh coriander.

19B Soup

19B is a Pak – Chinese soup available in all Chinese restaurants in Pakistan. Don’t know why it is called 19B but whatever it is it tastes amayyyyyy-zinghhhhh 😀

I have been trying for a long time to crack the recipe and finally after several trials here it is. It was like making a vaccine for Covid 19 😀 but I am Russia 😀 😀 😀 made it !

Jokes apart, it is actually the closest one to the restaurant recipe and it tastes immaculate. This soup is so nutritious that it can replace a whole meal.

Ayesha’s Kitchen

Ingredients:

  • 1 cup prawn meat (tail & shell removed, cut into small chunks)
  • 5 dried black shitake mushrooms (easily available at Asian grocery shops) (soaked in 8 cups of hot water for 30 minutes)
  • 1 cup chicken breast (boneless, cut into very small cubes)
  • 2 tbspns cooking oil + 2 tbspns sesame oil
  • ½ cup chopped carrots
  • ½ cup spring onion (green part only, chopped)
  • 2 egg whites
  • ½ cup corn flour slurry (1/2 cup water mixed with 3 tbspns heap full cornflour)

SAUCES & SPICES

  • Salt to taste
  • 1 tbspn ajinomoto
  • 1 tspn black pepper
  • A generous pinch of ginger powder
  • ¼ cup dark thick soy sauce
  • 4 tbspns vinegar
  • A splash of fish sauce (to give that shrimp prawny smell & taste)

Method:

  1. In a deep cooking pot heat 2 tbspns oil and 2 tbspns sesame seed oil and fry chicken chunks until the chicken turns white. Add ginger powder and all the other spices and fry for 1 minute.
  2. Add shrimps and fry for further 2 minutes.
  3. Meanwhile chop the mushrooms and drain the mushroom water into the cooking pot. Add the mushrooms and bring it to boil.
  4. Add carrots and green onion along with all the sauces and give it a boil for further 5 minutes.
  5. Add corn flour slurry with constant stirring until you reach the desired consistency. Add more if you feel like.
  6. Mix in egg whites and let it boil for further 5 minutes.
  7. Serve hot with shrimp or fish crackers.

Tom Yum Goong

Famous Thai soup!
The words “tom yam” are derived from two Thai words. “Tom” refers to the boiling process, while “yam” refers to a Thai spicy and sour salad. Tom yum is characterized by its distinct hot and sour flavors, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.

Ayesha’s Kitchen

Ingredients:

  • 300gms tailed, cleaned prawns/ shelled prawns
  • 2 Thai chillies (red)
  • 5 cups water
  • 1 small shallot (diced)
  • 1 tomato (diced)
  • 1 stalk lemongrass (cut into chunks)
  • 4 – 5 Kafir lime leaves
  • 3 – 4 slices of Galangal
  • 4 – 5 sprigs of coriander
  • 6 – 8 mushrooms
  • 4 tbspns store bought Tom Yum chilli paste or 6 – 8 red dried chillies (soaked in ¼ cup soy bean oil & ¼ cup lime juice overnight) (crushed into paste) (picture of store bought below)

 

 

 

 

 

 

 

Method:

  1. Put everything except for the chilli paste, mushrooms, coriander & prawns in a pot and let it boil for 20 minutes. Add shrimp, mushrooms & chilli paste and cook for further 10 minutes or until the shrimp is cooked.
  2. Pour it in the serving pot and serve with few sprigs of fresh coriander.