Tag Archives: Quick & easy

Chocolate Caramel Cheesecake (No-Bake) (LEGENDARY)

Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake……. Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake ….. I cant think of anything else when I have this in front of me. Lets make it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CRUST

  • 250 gms gram crackers/ wheat able
  • ½ cup and 2 tbspns melted butter
  • ½ cup desiccated coconut
  • ¼ cup brown sugar

FOR CREAM CHEESE FILLING

  • 500 gms Philadelphia cream cheese (blocks) (room temperature)
  • A pinch of salt
  • 1 tspn instant coffee
  • A splash of vanilla
  • 220 gms bittersweet chocolate (melted – over the stove or in the microwave for 2 mins)

FOR CARAMEL SAUCE

  • ¾ cup warm cream
  • 1 cup sugar
  • ½ cup water
  • Pinch of salt
  • A splash of vanilla
  • 2 tbspns butter

ADDITIONAL INGREDIENTS

  • 100 gms Any of your favourite chocolate bar (I used “Lindt” Caramel and hazelnut Bar) (chop it or smash it with the rolling pin and break it into small pieces)

Procedure:

-Preheat your oven to 180 degrees celsius.

-In a food processor, crush the graham crackers. Put them in a bowl, mix some brown sugar and desiccated coconut. Pour melted butter and mix until it looks like wet sand.

-Line it in the bottom of your 22cm spring form pan and with the tips of your fingers or back of the spoon press the crumbs to make an even base.

-Bake for about 10 minutes and take it out. Turn off the oven because you don’t need it now (that’s the best part about this cake) Let it cool completely in the pan and please DO NOT open the spring form at this stage.

-Meanwhile let us make our caramel sauce!

-So for the caramel sauce, pour the water in the saucepan and add the sugar, DO NOT STIR! Put it on stove on medium heat until it starts to dissolve and change its colour to light Amber color.

-Now you have to be very careful because we are about to introduce warm cream to our sugar mixture, in fact “Boiling” sugar mixture.

-Take it off the stove, add cream little by little, stirring constantly with wooden spoon until the whole cream is in the saucepan. -Bring it back to the heat and add butter and salt.

-Butter will reduce the bubbling of cream and sugar.

-Let it cook on low heat for 2 minutes and WOLLA……… your caramel sauce is ready.

-Pour it in a bowl and put it in the freezer until we need it. (We want lukewarm but not frozen caramel).

-While the caramel is resting and cooling itself down, lets make our cream cheese filling.

-So for cream cheese filling, you need to take a big mixing bowl, put your cream cheese blocks which are obviously at room temperature, add salt, coffee and vanilla and mix it with your handy dandy electric mixture (which is also known as beater). Mix well until everything is combined. Now add lukewarm melted chocolate and mix again.

-And congratulations! Your cream cheese filling is now done J .

-Now chop chop your chocolate bar into small pieces but please do not crush them. We want chocolate chip size pieces. I could have used chocolate chips but I do not like the taste. I want my this treat to be EXTRAORDINARY!!!!!!!!!!! So I used caramel hazelnut lindt chocolate bar. It just adds the goodness…. I mean chocolate on top of chocolate and caramel…… !!!!! Yum!

-Ok now, divide your cream cheese filling, caramel and chopped chocolate into 2 parts.

-Take your base which is still in the springform, lay a layer of chocolate cream cheese, make it smooth with the spoon or the spatula, drizzle some caramel, make it smooth as well and then put some chopped chocolate on top.

-Then again, lay another layer of cream cheese filling, make it smooth, drizzle some caramel (this is your last layer as well as your final look to the cake so, be organised!) and put left over chocolate chunks on top in a decorative manner or just chuck that all on top.

-Refrigerate for 16 – 18 hours or 24 hours (if you can wait that long) to let it set completely otherwise it is going to be a big mess.

-Take it out and now finally you can open the spring form pan. Cut it into slices, it will be messy because we have caramel in there but that’s fine.

-Cut it into slices and serve chilled to your guests.

-Have fun!

 

Ayesha's Kitchen

Ayesha’s Kitchen

 

 

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Easy Mincemeat Pasta Bake

Easy and fancy for busy chefs ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500 gms mincemeat
  • 500 gms pasta (any bite size pasta, penne, macaroni,) + some salted boiling water to boil the pasta
  • 1 kg pasta sauce/ 2 cans Italian diced tomatoes + ½ kg chopped fresh tomatoes + your favourite herbs + some seasoning + ½ cup grated romano/ parmesan + 2 tbspns olive oil + 1 tspn minced garlic
  • 1 chopped brown onion
  • 1 chopped capsicum
  • 500 gms chopped button mushrooms

FOR TOPPING

  • 1 cup shredded mozzarella
  • 1 cup cheddar
  • Some romano cheese
  • Some veggies if you like

Procedure:

-Heat oil in a pan and fry onion and minced garlic until it is translucent.

-Add mincemeat and break it into pieces. When it begins to change its color add canned tomatoes and chopped tomatoes along with everything mentioned in sauce contents otherwise use 1kg leggos/ passata/ dolmio pasta sauce.

-Let it cook for about 30 minutes if making your own sauce otherwise 15 minutes on low medium heat.

-Add mushrooms and cook for 5 minutes and then at the end add capsicum and remove the sauce from the flame.

-Add boiled pasta and toss. Put the entire thing in a rectangular pyrex baking dish and top it up with the cheese and veggies.

-Broil in a preheated oven (180 degrees Celsius) for 10 minutes or until the topping is hot, brown and bubbly. Take it out and serve.

 

Sichuan Chicken

My version of Sichuan Chicken, its hot and yummy….. Give it a try and I can bet, you will fall in love with this quick and tasty stir fry ….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts boneless, skinless cut into cubes
  • 1 can baby corn cut diagonally into pieces
  • 1 red onion cut into cubes
  • 1 capsicum cut into cubes
  • 1 red/ orange/ yellow bell pepper cut into cubes
  • 1 cup spring onion chopped
  • Oil 6 tbspns
  • 1 tbspn minced garlic
  • 2 tbspns red chilli paste
  • Some red chilli flakes (if you like hot)
  • A pinch of cracked black pepper
  • 1 cup chicken stock (1 cup of warm water with chicken cube/ chicken salt)
  • 2 tbspns vinegar
  • 2 tbspns soy sauce
  • 1 tbspn chilli sauce (hot sauce)
  • Salt to taste

Procedure:

-Heat 4 tbspns of oil in a wok/ pan and fry garlic and chilli paste for 30 seconds. Add chicken and let it turn white on medium heat. Fry until the meat moisture evaporates and oil begins to separate.

-Add all the veggies except onion and baby corn and stir fry until the peppers get a nice golden color. Add the chicken stock and cook for 5 minutes on medium heat.

-Now add all the sauces and seasonings and mix. Simmer.

-Meanwhile in a separate pan, heat 2 tbspns of oil and fry red onion cubes on high heat until it gets caramelised.

-When the sauce begins to thicken, stir in baby corn and fried onion.

-Give it a last mix and add spring onion.

-Serve with boiled rice.

Steam Chicken with Pilav Rice

One of my favorite dinner recipes….

#easy #lite #mild #quick

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 chicken skinless, cut into 4 pieces (2 legs and thigh pieces and 2 breast and wings pieces)
  • 4 tbspns vinegar
  • Some salt
  • 1 tbspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn ginger paste
  • 1 tspn chicken salt
  • 1 tbspn garlic paste
  • 2 green chillies crushed
  • ½ tspn coriander powder
  • ½ tspn carom seeds (ajwain)
  • ½ tspn cumin powder
  • 1 tspn chaat masala
  • 2 tbspns lemon juice
  • ½ cup water
  • 2 tbspns oil

Procedure:

-In a bowl, combine all the spices with vinegar and make a thick paste. Add ginger, garlic and crushed green chillies.

-Make cuts on the chicken pieces and apply this mixture on the pieces. Keep aside for 30 – 45 minute.

-Now heat oil in a pan and stir fry these pieces for about 10 minutes. Add ½ cup of water and cook covered on low heat for about 40 minutes without any disturbance.

-Meanwhile you can make mattar pulao or channa pulao to serve with chicken.

-When the chicken is tender, cooked and ready take it out, sprinkle some lemon juice and serve hot with mattar pulao.

Parmesan Crusted Wings

My favorite way of making fried chicken wings ……..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg chicken wings
  • 1 tbspn chilli paste
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • Some chicken salt
  • Some normal salt
  • Some cracked black pepper
  • A pinch of white pepper
  • 4 tbspns vinegar
  • 1 tspn powdered parmesan cheese (carefully adjust the quantity of chicken salt, salt and parmesan cheese as we don’t want too salty)

FOR CRUST

  • 1 egg well beaten

FOR CRUMBS

  • ½ cup bread crumbs
  • 1 cup self-rising flour
  • Some salt and pepper (again be very careful with the quantity of salt)
  • ½ cup freshly grated parmesan cheese
  • Oil for frying

Procedure:

-Marinade chicken in all the ingredients given above for at least 6 hours. Now add one egg and mix again.

-In a shallow dish make your crumb mixture. You can add any herbs if you like, I added some of the masterfood pizza mix, you can add anything you like (parsley, chives, oregano, thyme, rosemary, etc.)

-Meanwhile heat the oil to 180 degrees Celsius.

-Now take one wing from the marinade and egg mixture, dredge in the coating mix and put it on a plate. Pile all the wings by following the same procedure.

-Fry in 2 – 3 batches (6 at a time) for 4 minutes or until crispy and brown.

-Serve hot with ketchup topped with grated parmesan cheese or ranch sauce or chilli aioli.

Grilled Salmon with Sauteed Mushrooms and Baby Spinach

A good choice for lite, healthy, quick, easy and full filling dinner …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 salmon fillets with skin
  • Some salt
  • Some red chilli flakes
  • 1 tbspn lemon juice
  • Some olive oil

FOR SAUTEED MUSHROOMS AND BABY SPINACH

  • 2 cups baby spinach
  • 2 cups sliced mushrooms
  • 2 tomatoes chopped with seeds
  • 2 tspns oil/ some butter
  • 1 tspn Italian herb mix (parsley, oregano, thyme, onion powder & garlic powder)

Procedure:

-Combine chilli flakes, salt and lemon juice and apply on salmon fillets. Keep aside for 10 minutes.

-Heat grill pan and grill the salmon for about 4 minutes per side on medium heat.

-Take it out onto your serving dish.

-Heat oil in a skillet and fry mushrooms until they are a bit cooked.

-Add spinach and tomatoes along with the herbs. Mix, toss and stir.

-Serve on the side of salmon fillets.

Jalapeno Poppers

One of my favo starter….. You can make it on your pizza and pasta party as an appetizer or as finger food on your weekend parties…….. it goes great with everythin and believe me your guests will love it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 250 gms cream cheese ( a little bit colder than room temperature)
  • 250 gms finely grated cheddar cheese
  • 2 – 4 fresh jalapenos (deseeded and chopped) (if using marinated or preserved jalapenos, keep them out in a strainer for about 1 hr before chopping and adding to your mix)
  • 1 cup flour seasoned with some dried chives
  • 2 beaten eggs
  • Canola oil for deep frying
  • 1 cup bread crumbs seasoned with some chicken salt

Procedure:

-With a spatula/ fork or masher cream the cream cheese.

-Mix cream cheese & cheddar cheese with diced jalapeno.

-Roll small spoonfuls of the mixture into balls and dredge in flour, then dip in either lightly beaten egg.  Roll in bread crumbs and fry in oil until golden brown.

-Take them out and serve.