Recipes

Cooking With Bibi Aysha Making Masalas These masalas are essential for Indian cooking. General Bulk Rules:*No water to blend, as it cuts the shelf life from months to days.*Bone dry: Wash ingredients a day ahead so they are entirely dry before mincing.*Storage: Store in glass jars in the fridge (lasts 2–3 weeks) or freeze in […]

Cooking With Bibi Aysha Recipe: Chicken Skewer Marinades PERI PERI MARINADE INGREDIENTS:-500g chicken fillets cut into cubes-2 tblsp any peri peri sauce that you like-2 tblsp extra virgin olive oil -2 tblsp lemon juice-2 tblsp crushed garlic-1 tblsp smoked paprika-1 tsp paprika-2 tsp origanum -1 tsp chili flakes-1 tsp ground cumin-salt to taste-¹/² tsp black

Cooking With Bibi Aysha Recipe: Cheesey Chicken Tostada Bites INGREDIENTS:-2 large tortillas cut into quarters -2 chicken fillets cut into cubes and cooked in any spice you like.-¹/² red bell pepper cut into cubes-¹/² cup frozen corn-1 small purple onion, chopped-salt, black pepper & lemon pepper to taste-¹/² cup mozzarella cheese, grated -1 cup gouda

Cooking With Bibi Aysha Recipe: Sweetcorn Lagan INGREDIENTS:-1 tin(415g) creamstyle sweetcorn-4 large eggs-90ml milk-60ml oil-40ml dessert cream-¹/² cup chana flour(besan)-¹/⁴ cup white flour-2¹/² tsp baking powder-2 tsp green masala-1 tsp salt-1 tsp crushed garlic -¹/⁴ tsp turmeric powder -¹/² tsp black pepper-2 tblsp chopped coriander leaves -2 tblsp chopped spring onions-sesame seeds for the top.

Cooking With Bibi Aysha Recipe: Strawberry & Chocolate Swirls INGREDIENTS:-12 large strawberries, cut into small pieces-2 slabs of white chocolate-a drop of vegetable oil -a silicone muffin pan with flower designs. I used a swirl design METHOD:1.Arrange the strawberry pieces evenly in the silicone flower pan.2.Break the chocolate into pieces then add into a bowl

Cooking With Bibi Aysha Recipe: Chinese Chilli Garlic King Prawns Serves 4 INGREDIENTS:-1kg king prawns, peeled, deveined, tails on. Pat dry using paper towels For the sauce:-4 tblsp soy sauce -2 tblsp oyster sauce -2 tsp sugar-4 tblsp water, room temperature-2 pinches white pepper Spices:-12 garlic cloves minced -2 thumbs of ginger, grated-4 red chillies

COOKING WITH BIBI AYSHA KUNG PAO CHICKEN Serves 4 INGREDIENTS:For the marinade:-500g chicken fillets, cut into cubes-1 tblsp soy sauce-1 tblsp rice vinegar-2 tsp cornstarch (Maizena) Sauce:-3 tblsp soy sauce-1 tblsp brown vinegar/Balsamic vinegar-2 tsp hoisin sauce-1 tsp sesame oil-1 tsp honey-¹/² tsp black pepper-1 tsp chili flakes Veggies & spices:-3 tblsp sesame oil. Can

Cooking With Bibi Aysha Dessert ideas….Mango Mousse Serves 6 INGREDIENTS:-3 cups mango puree(Use 4 medium sized mangoes, or 2 pkts of 350g frozen mango cubes-2 cups heavy cream-castor sugar to taste, depending on the sweetness of the mangoes. I needed 2 tblsp of castor sugar Garnish: fresh mango pieces and whipped cream METHOD:1.Add the mangoes

COOKING WITH BIBI AYSHA Mediterranean Baked Fish INGREDIENTS:-600g hake fillets-1 small purple onion, cut into thin slices-1 cup cherry tomatoes, cut into halves -¹/² green or orange pepper, cut into chunks-1 cup sliced mushrooms-¹/² cup black olives, pits removed and cut into halves-¹/⁴ cup green olives, pits removed and cut into halves-1large lemon -salt, black

Cooking With Bibi Aysha Bombay Crush Sojee INGREDIENTS:-1cup coarse sojee/semolina-¹/² cup ghee -1cup sugar or sugar to taste-2 tblsp Murchisons Spices Bombay Crush Quik flavoured milk powder-3 cups warm milk -1 tsp cardamom powder Garnish with dessert cream, pistachio slivers, cardomom powder and dried rose buds METHOD:1.Heat ghee in a heavy pot on low-medium heat.