Tag Archives: Olives

Snowy Cheese & Chicken Vegetable Omelette

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Snowy Cheese & chicken vegetable Omelette is my favorite breakfast when I am on a diet. It is nutritious and protein rich, healthy start to your day ❤

Ayesha’s Kitchen

Ingredients:

  • 4 eggs
  • 2 tbspns red onion (finely chopped)
  • 1 tbspn red chilli (finelly chopped)
  • 2 tbspns spring onion (green part, finely chopped)
  • 4 tbspns champignons (sliced)/ Mushrooms (sliced)
  • 2 tbspns capsicum (finely diced)
  • A handful of sliced/ shredded smoked chicken/ chicken boloni/ boiled chicken/ grilled chicken/ chicken Frankfurt
  • 3 tbspns black olives (pitted and sliced)
  • 3 tbspns jalapenos (marinated and sliced)
  • 50 gms chunk of parmesan cheese
  • 1 knob butter + 2 tspns olive oil
  • Salt and pepper to taste
  • Some Italian herbs to garnish
  • 1 tbspn cream/ 3 tbspns full cream milk

Method:

  1. In a mixing bowl, crack 4 eggs, add milk/ cream, salt and pepper and whisk.
  2. In a pan, melt some butter and add a drizzle of olive oil on a medium to low heat. saute’ the onions and tomatoes and pour the egg mixture.
  3. Add all the vegetables and chicken and let the eggs change the colour. Then flip one side onto the other side.
  4. Let it cook and flip the side and flip it onto the plate.
  5. Use a grater to freshly grate parmesan cheese onto the hot omelette and serve hot with crusty rye bread.
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Salad Grande

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Salad Grande is my very own salad which was a big hit on one of my dinner parties. It goes great as side salad with grilled meat and meatloaf and people go crazy over this. It is like spring in a bowl ❤

Ayesha’s Kitchen

Ingredients:

  • 3 cups 4 leaf lettuce mix (coral, cos, endives, baby spinach)
  • ½ cherry tomato halves
  • 1 medium red onions (sliced into rings)
  • ½ cup pitted and halved Kalamata olives
  • 1 continental cucumber sliced into semi circles
  • 1 avocado (diced)
  • ½ cup chopped walnuts
  • 1 tbspn pine nuts (fresh)
  • 2 tbspns freshly grated Parmesan cheese
  • 1 spring onion (only green part, sliced diagonally)

FOR DRESSING

  • 4 tbspns lemon juice
  • Some freshly cracked black pepper
  • Some sea salt
  • 1 thai red chilli (finely chopped)
  • 1 big clove of garlic (minced)
  • A drizzle of extra virgin olive oil
  • 1 tspn apple cider vinegar (Optional)

Method:

  1. Wash, pat dry and cut all the vegetables as per instructions and place them in a mixing salad bowl.
  2. In a separate bowl mix all the ingredients for dressing and whisk. Drizzle this dressing over the salad. Mix and toss.
  3. Take out the salad onto the serving dish and garnish with some walnuts, pine nuts and freshly grated Parmesan cheese.
  4. Serve.

 

Chicken Al a Kiev (My dad’s recipe)

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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.

Salmon Salmon On The Go

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“Salmon Salmon on The Go” is just a stupid name given by me…… but the recipe is wonderful ……

Ayesha's Kitchen

Ingredients:

  • 2 Tasmanian Salmon Fillets
  • A dash of olive oil
  • Some salt
  • 1 Lemon (squeezed)
  • 1 tspn caper paste (grind 1 tbspns of capers in a mortar or pestle)
  • A pinch of dried garlic flakes
  • Some red hot chilli paste (to taste)

Procedure:

-Marinade fish fillets in all the ingredients mentioned above, including oil.

-Keep aside for 10 minutes.

-Heat a normal pan or a grilled pan. (Make sure you use non-stick pan, otherwise you have to add 1 tbspn full of oil and that is not a healthy option)

-Place the fillets on it and grill each side for 7 – 8 minutes.

-Serve hot with sun dried tomatoes, capers, onion, tomato or whatever you like.

Tips:

-Be careful when turning the sides of salmon fillets as salmon is known to be flaky. Use tongs.

Servings:

Serves 2.