Tag Archives: Gourmet

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


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


  • 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)


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


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


  • 1 large potato (grated)
  • Butter & oil



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


  • 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.


  • 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.


  • 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 😊.


  • 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.

Crispy Fillet Burger

Crispy Fillet burger is my very own recipe. It is a gourmet or premium style burger , packed with flavour and smoked hot sauce and the chicken has that crunch on the outside and tender on the inside with perfect seasoning. You can add salad or bacon to your burger if you want, I sometimes add avocado and beetroot but really its up to you, how you like your burger. So give it a try this weekend and enjoy!

Ayesha’s Kitchen



  • 4 sesame rolls/ buns
  • Some softened butter
  • 4 – 8 coral lettuce leaves
  • 8 tomato slices
  • 4 coon cheese


  • ½ cup mayo
  • 1 tbspn siracha
  • 1 tspn smoked red chilli flakes
  • A generous pinch of lemon and herb seasoning (available in supermarkets)
  • 1 tspn mustard


  • 2 chicken breasts (cut into half, total 4 fillets)
  • 1 tbspn hot sauce
  • 1 tbspn vinegar
  • 2 tbspns dark soy sauce
  • Salt, pepper & chicken salt, red chilli powder (as desired)
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1 egg
  • 2 tbspns corn flour
  • 2 tbspns self rising flour
  • Oil for deep frying


  • For fillets, take each piece of chicken and put it in a zip lock bag. Pound with the meat hammer to flatten. Lay them on a straight dish, season with salt, pepper, red chilli powder, chicken salt, onion powder and garlic powder. Turn the sides and season the other side as well. Keep aside for 15 minutes.
  • In a bowl, combine all the sauces and dip the marinated chicken into it. Add egg, corn flour and flour. Mix and keep in refrigerator for 1 hr.
  • Meanwhile get everything ready. Combine all the ingredients for sauce in a small mixing bowl to use it later. You can change the sauce in you want. Any sauce of your choice will work.
  • After an hour, heat oil in a pan or fryer to 190 degrees Celsius and fry chicken for 6 minutes.
  • Meanwhile the chicken is frying, butter the bun and toast it on griddle, apply sauce to the top and the bottom part, place lettuce and tomato on the top and cheese on the bottom and place the chicken fillet, right out of the fryer onto the cheese. Close your burger and serve hot with fries.