Tag Archives: French

Chocolate Pots de Creme

Very very tasty, smooth and lovely dessert …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 170 gms bittersweet/ semi sweet/ milk cooking chocolate
  • 2 eggs
  • 4 tbspns granulated sugar
  • 1 cup cream
  • ½ cup full cream milk
  • ½ tspn instant espresso powder
  • ¼ tspn salt
  • 1 tspn vanilla extract

FOR TOPPING

  • Some sweetened whipped cream
  • Some cocoa powder
  • Some grated chocolate

Procedure:

-In a large bowl, add the eggs and sugar and whisk it until it’s lovely pale color.

-In a small saucepan, add the cream, and milk and bring to a simmer.

-Add about ½ cup of the cream mixture to the egg mixture and whisk it in.

-Pour the egg mixture back in the same pot along with the instant espresso and salt.

-Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon.

-Meanwhile, place the chocolate in a large bowl and set aside.

-When the custard is ready, add the vanilla and stir it in. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.

-Combine everything together so it’s all smooth. Divide the mixture between six serving cups and cover the top with plastic wrap and make sure the cling film touches the surface of the custard.

-Pop them in the fridge to set for minimum of 3 hours but overnight is best.

-Serve with dollops of freshly whipped cream and other things.

French Toast

French Toast is one of my family’s favorite breakfasts. I treat them with it at least once a month as it is very fattening and loaded with calories ……

Ayesha's Kitchen

Ingredients:

  • 4 white bread slices (thick, toast slices)
  • 2 large size eggs
  • 4 tbspns oil/ butter
  • 4 tbspns sugar
  • ¾ cup milk

FOR TOPPING

  • Some maple syrup
  • Some berries
  • Some sliced bananas

Procedure:

-In a mixing shallow bowl, combine milk, sugar and eggs. Whisk in a way that the sugar is well incorporated with the mixture.

-Now take a bread slice, dip and soak in the egg mixture and fry in 1 tbspn of butter/ oil until it is red and gives a caramelized look from both sides.

-Flip it on a serving plate.

-Do the same with other slices. Top them with some berries, bananas and maple syrup and serve hot. You can also use ice cream, chocolate syrup, cinnamon sugar, icing sugar, vanilla sugar, apple slices etc. for the topping.

Chicken Al a Kiev (My dad’s recipe)

You must have heard “like mother, like daughter” but in my case it is “Like father, like daughter”. Cooking is my dad’s passion and here I am going to tell you his secret recipe for Chicken Al a Kiev, this recipe is just like Colonel’s fried chicken recipe, you eat it, you like it but when you make it you dont get it rite because it is a blend of some selected spices and sauces……. In our family, many people have tried to make it but they didn’t get it rite, some of them have even tried it thrice but still no luck, so this recipe is for all of them, Guys, now you can make this tasty French delicacy at home by following this simple recipe ….

Ayesha's Kitchen

Ingredients:

FOR MARINATION:

  • 3 chicken breasts (single pieces, skinless and boneless)
  • Salt
  • Cracked black pepper
  • 2 tbspns soy sauce

FOR WHITE SAUCE

  • 2 tbspns olive oil
  • 100 gms butter
  • 100 gms flour
  • ½ litre milk
  • ¼ cup water

FOR AL A KIEV

  • 2 carrots (peeled)
  • 1 cup sliced fresh mushrooms
  • ½ cup sliced green olives
  • ½ cup water
  • ½ tspn red chilli flakes
  • Some salt and pepper to season

Procedure:

-Cut chicken breasts into thin slices and in a mixing bowl marinade it for 30 minutes.

-For white sauce, mix milk and water and keep it aside. Melt some butter in a sauce pan and add flour. Cook the flour for 2 minutes with constant stirring and gradually add the milk with constant stirring. Avoid lumps.

-Now you will notice that the sauce is getting thick. Remove from heat and keep it aside.

-Now in a separate pan, heat 2 tbspns of olive oil and fry the marinated chicken strips. Add carrots when the chicken changes its colour. Add ½ cup of water and cook it covered until the carrots get tender.

-Add chilli flakes and mushrooms. Cook for about 2 minutes on medium heat. Introduce the white sauce to the chicken and mix well. Add olives and remove from heat. Season with salt and pepper.

-Garnish with some left over carrot and olives and serve hot with French bread.