Italian Dessert …… Very creamy, rich, smooth, sexy and silky!
I don’t like creamy sweet stuff much but this dessert is OK. My family loves it!
- 500ml full cream (300 mL cream + 200 mL full cream milk – lite version)
- 10g gelatine (You can easily find gelatine at any grocery store, baking isle. In Australia, you can get Halal gelatine from Coles baking isle. The brand name is “Davis” and it is certified Halal.
- 40g Sugar (I use raw for flavour)
- 1 tbspn vanilla extract or vanilla pod
- Some fruits and berries to serve
- 125 ml hot water
-Pour the cream and sugar into a saucepan. Slice open vanilla bean and remove the pulp. Add both the pulp and shell to the cream and sugar, and bring it to boil for 10 minutes. Take saucepan off the heat and let it cool slightly.
-Pour 125mL hot water into a container and add 1 sachet or 10g of gelatine. (Every package has different style of making gelatine, follow your package instructions)
-Stir briskly with a fork until dissolved.
-Remove the vanilla bean from the mixture and add the gelatine. Mix well and transfer to your dessert bowls. Refrigerate for 4 hours at least and serve.
My dinner on 04/06/2013……….. Everyone loved it!
- 3 chicken schnitzels or chicken breasts pound to 1 cm even thickness
- Some salt, pepper, red chilli flakes, granulated onion, granulated garlic and chicken salt to season
- Oil for shallow frying
FOR DREDGING MIXTURE
- 1 cup flour
- Your favourite seasoning (I used thyme, oregano, salt and red chilli flakes)
- 2 large Eggs
- 1 tspn parsley/ chives/ green onion chopped fine
- 1 cup Bread Crumbs
- Some seasoning you like
- ½ cup flour
FOR MUSHROOM ALFREDO SAUCE
- 2 cups thick cream (ideal for pouring and cooking)
- 100 gms butter
- 1 cup sliced button mushrooms
- A pinch of salt
- A pinch of granulated onion
- 1 pinch of granulated garlic
- ½ cup parmesan cheese (grated)
-Let’s prepare our sauce first.
-In a saucepan melt some butter and sauté mushrooms. Season with salt garlic and onion and cook until the mushrooms are soft. Add cream and bring it to simmer. Add parmesan cheese and let it cook on very low heat until the chicken is ready.
-Pat chicken fillets with paper towel and season with some salt and all other seasonings mentioned above. Leave it for 10 minutes.
-Meanwhile prepare you dredging mixture, coating and breadcrumbs in separate plates. Heat olive oil in a skillet.
-Now dredge your chicken in flour mixture, coat with some egg wash and coat well with breadcrumbs. Fry on medium heat for 2 – 3 minutes per side depending on the size and thickness of your chicken fillet.
-Take it out onto your serving plate with some greens (salad) and top with Mushroom sauce.
Twin Chicken Steak can be served with variety of sauces like pineapple sauce, mushroom sauce, garlic sauce, etc. but mushroom sauce is my favourite. I love the mushroomy creamy taste of this sauce and it goes awesome with chicken or beef. Do try this to impress that “special someone” ……..
- 1 chicken schnitzel (cut into two pieces for Twin Steak)
- Some salt
- Some paprika
- 1 tspn mustard sauce
- 1 tbspn soy sauce
- 1 tbspn hot sauce
FOR MUSHROOM SAUCE
- 150g button mushrooms, cut in half then sliced
- 150ml thickened cream
- 2 cloves of garlic, crushed
- 1 tsp (or more to taste) freshly ground black pepper
- 1 tsp ground sea salt
- 1 tsp olive oil
-Marinade chicken in all the ingredients given for Steak and keep aside for 30 minutes. Heat the grill and spray some olive on it. Grill for about 2 minutes per second and take it out on a plate.
FOR MUSHROOM SAUCE
-Heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
-Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.
-Once the sauce has reduced by half, add crushed garlic and cook for another minute.
-Pour it over the steak and serve hot with some grilled vegetables.
Malai boti is a famous barbecue dish of Pakistan. Nearly, all the barbecue restaurants in Pakistan serve this dish and people really love it. Its mild, its juicy, its lite and its healthy. I have made this in a pan because we cant use BBQs in apartments and mostly people dont have BBQ grills at home so this is the home version of this beautiful dish. Do try this and fall in love with Ayesha’s Kitchen …..
- 1 kg chicken thigh fillets (cut each fillet into 4 – 5 pieces)
- 250 gms lite sour cream
- 1 ½ cup yogurt (sour, but not Greek)
- Salt to taste
- 1 tbspn red chilli powder
- 1 tbspn crushed ginger
- 1 tbspn crushed garlic
- ½ tspn turmeric
- 2 tbspn Ayesha’s kitchen special garam masala
- 1 tspn chicken powder
- 1 tbspn meat tenderizer/ raw papaya paste
- 6 tbspns oil (olive oil)
- Some charcoal for tempering
-Cut thigh fillets into big 4 – 5 pieces.
-Apply some meat tenderizer on them and keep aside for 10 minutes.
-Now add all the other ingredients except oil and charcoal.
-Keep aside for 4 hours.
-Heat oil in a pan (pan with lid) and add the marinated chicken in it. Cook covered on low heat for 30 minutes.
-Then remove the lid and stir cook on high heat until the moisture is evaporated and oil comes to the surface. Remove from the heat.
-Heat charcoal on naked flames. When it is hot place it on an onion peel or on a piece of aluminum foil and place it on the top of the cooked chicken.
-Drizzle some oil over the coal and cover the pan with the lid.
-After 15 minutes take out the coal and the paper. Dish out the chicken and serve hot with coriander chilli raita.