Tag Archives: Eggs

Tiramisu

Tiramisu ….. A classic Italian dessert you can find on any continental or Italian restaurant menu. Creamy custard layered with coffee dipped sponge fingers and dusted with dark chocolate shavings and cocoa. Sounds great 😀

This is one of the easiest recipes I know and to be very honest, this is the only recipe I have tried cos after this I don’t think I need any other….. Try this on your this weekend party and enjoy with friends or family or both 😉

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 cups strong black coffee + 1/3 cup orange juice or any coffee liqueur
  • 3 eggs, separated
  • 1/3 cup caster sugar
  • 250g mascarpone
  • 300ml thickened cream, lightly whipped
  • 1 large packet of sponge fingers (savoiardi)
  • Cocoa and shaved chocolate, for dusting

Method:

-Pour coffee into a shallow dish. Set aside.

-Now take 3 mixing bowls, small for whipping the cream, medium for whipping the egg whites and large for whipping the egg yolks and mixing everything at the end.

TIP: If you don’t like or you don’t want to wash whip attachments after every use, whip egg whites first, then cream and then yolks and sugar. Like this you can move things fast.

-Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

-Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

-Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Cheese & Mushroom Omelette

Say hello to the weekend!!!!!!!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • Tasty cheddar 1 cup
  • 4 eggs
  • 4 tbspns milk
  • Some chopped Italian parsley
  • Some sliced champignons (tinned) / Fresh mushrooms sauteed in 2 tspns oil
  • 2 tbspns hot sauce (I used Tabasco, u can use any of your choice)
  • Some salt
  • 1 tbspn butter/ 2 tbspns olive oil to fry

Procedure:

-In a mixing bowl, crack 4 eggs; add milk and everything except the mushrooms and the cheese.

-Whisk well. Adjust your seasonings and melt some butter or heat some oil in the frying pan. Use a reasonable frying pan, non-stick and good sized.

-Pour over the egg mixture and wait until it spreads. Do not touch, flip or do anything at this point. Lt it spread and cook on low medium heat.

-When the edges start turning white sprinkle your mushrooms and cheese. Leave it for 30 seconds to a minute and then fold the omelette. Carefully flip it if necessary otherwise after some time remove from the plan onto your serving dish.

-Serve hot with toasted multi grain bread.

-Enjoy.

Aalu Anday

Something my family likes but i don’t!!!!!!!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 potatoes washed, peeled and cut into thin slices
  • 8 eggs
  • 1 onion sliced
  • 2 tomatoes
  • 1 tspn ginger paste
  • ½ cup oil
  • 4 green chillies sliced
  • 4 tbspns fresh chopped coriander
  • 1 tspn garam masala
  • Salt to taste
  • 1 tspn red chilli
  • ¼ tspn turmeric

Procedure:

-Heat oil in a pan and fry onion and ginger until golden brown.

-Add potato slices, spices and chopped tomato and cook covered for about 10 minutes on low heat until the potato is tender. Don’t add any water, let the potatoes cook in the moisture of tomatoes.

-When it starts looking like a simmered curry, crack in 8 eggs and mix. Break the yolks and cook on low medium heat until the eggs get scrambled. Add green chillies and coriander and serve hot with parathas or white bread slices.

Anda Paratha Naashta

Famous Breakfast combination in the province of Punjab, Pakistan. You can get it anywhere in Punjab even in NWFP and other provinces but home made is the best and when Ayesha’s Kitchen recipe is followed its awesome!

Ayesha's Kitchen

Ayesha’s Kitchen

Try out and let me know what you think about it!

Ingredients:

FOR PARATHA

Saada Paratha

FOR OMELETTE

  • 2 eggs
  • 2 tspns milk
  • Some salt and red chilli flakes
  • 1 shallot chopped
  • 1 small tomato chopped
  • 1 green chilli chopped
  • 2 tbspns chopped capsicum
  • 1 tspn chopped spring onion
  • 2 tspns chopped coriander
  • 2 tspns oil for frying

Procedure:

-In a mixing bowl, crack 2 eggs, add milk, salt and red chilli flakes and whisk.

-Now add vegetables and stir.

-Heat some oil on a griddle (tawa)/ or in a frying pan and spread this egg mixture all over. When egg starts to turn white on the edges, flip the side and cook until its golden.

-Serve hot with parathas and achar.

Chicken Parmesan Omelette

Chicken parmesan omelette is my favorite breakfast, whenever i want something fancy I make it ………..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 eggs
  • ½ cup milk
  • A handful of shredded parmesan
  • 2 chicken tenderloins (cut into thin strips)
  • Red chilli sliced
  • 2 green onions sliced
  • 2 tbspns olive oil

Procedure:

-In a mixing bowl crack two eggs, add some milk and whisk.

-Heat a non-stick grill pan and grill chicken strips until they are white and half cooked.

-Now heat a non-stick frying pan, spray some oil on it and when it is medium hot pour egg mixture onto it. Move the pan and make the omelette round.

-When it starts to change colour sprinkle cheese, grilled chicken, chillies and spring onion. Fold it and flip the side.

-Take it onto a plate and serve hot with toasted wholemeal bread.

Mexican Omelette

This is my dad’s recipe. I just tried it and it turned out awesome, do try this and start your day with a perfect treat …..

Ayesha's kitchen

Ingredients:

FOR CHICKEN

  • 1 chicken breast/ thigh/ schnitzel/ 250 gms boneless chicken (sliced/ diced)
  • 3 tbspns soy sauce
  • 2 tbspns chilli sauce or hot sauce
  • Some salt
  • Some coarsely milled black pepper
  • A pinch of white pepper
  • A pinch of paprika
  • ½ tspn garlic paste

FOR EGGS

  • 6 eggs
  • ¼ cup milk
  • Some salt to season

FOR OMELETTE

  • 1 spring onion chopped
  • 1 tomato chopped
  • 2 tbspns capsicum salsa
  • 1 green chilli chopped
  • 1 capsicum chopped
  • Some canned champignons chopped
  • A scoop butter/ 4 tbspns olive oil
  • Some cheddar cheese
  • Some oregano

Procedure:

-Marinate chicken in all the ingredients given for chicken for about 30 minutes. Meanwhile cut all the vegetables and combine and whisk eggs, milk and salt in mixing bowl.

-In a frying pan heat oil and fry chicken. When it begins to change its colour, add salsa sauce, and all the other vegetables. Reserve some capsicum for topping.

-Cook and cook covered until the tomatoes lose their stiffness. Now add eggs and let the mixture settle for about a minute. Now gradually mix. When the eggs are cooked and little bit runny, transfer them to a circular baking pan (spring form pan, preferred).

-Top it with some cheese, oregano and capsicum and bake in a preheated oven (180 degrees Celsius) until the cheese is melted and a bit golden in color.

-Take it out and let it rest for about 2 minutes. Remove the spring of the pan and serve hot with toasted multi grain bread.

Aalu Anda (Recipe 1 with hard boiled eggs)

There are several recipes to make Aalu anda in Pakistan and this is one of them. It is easy and quick. So try this with parathas and I am sure you are going to love it …..

Ingredients:

  • 6 – 8 hard boiled eggs
  • 4 large potatoes
  • 2 medium sized onions
  • 2 medium sized tomatoes
  • Salt
  • Red chilli powder
  • ½ tspn turmeric
  • 1 cup chopped coriander
  • 2 green chillies
  • 1 tspn Ayesha’s Kitchen Special garam masala
  • 4 tbspns yogurt
  • ½ cup oil
  • 1 tbspn ghee
  • 2 cups water

Procedure:

-Heat oil and fry chopped onion until its red. Add the spices and add tomatoes.

-Mix well on medium heat.

-Add yogurt and mix again. Now add potatoes and mix. Add water and cook it covered on medium – high flame for at least 15 minutes or until the water is evaporated and nice masala is formed. With the help of the cooking spoon, mash some potatoes in the vessel. Add ghee.

-Dish out and garnish with some chopped coriander.

-Cut the eggs into slices and place them on the top of the potatoes. Serve rest of the eggs without cutting them.

-Serve hot.