A Spicy Chipotle Tomato Sauce

The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.

INGREDIENTS 

1 tin crushed/whole tomatoes

1 medium white onion

2 garlic cloves

1 tbsp rapeseed oil 

2 pinches chipotle dried flakes

1 tsp garlic salt

Ground black pepper to taste

Dried Oregano to taste 

Salt to taste 

METHOD 

Blend the tomatoes, onion and garlic cloves together

Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano  and garlic salt as the oil heats up

Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan

Cook for 20 minutes, stirring occasionally 

Serve with gnocci or your favourite pasta

Enjoy!

Healthy Chocolate Snowballs

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I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

Healthy Chocolate Snowballs

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I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!

I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.

https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/

Have a go! They taste good and the children love ’em!

A Mediterranean Ebli Salad

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Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven!😉

This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!

Enjoy! A gnocchi recipe coming up soon. Much love, D x

INGREDIENTS

1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste

Dressing

5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste

METHOD

Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing

*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender

Crushed Mushroom Pasta Sauce

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Mushrooms = A no go zone for children!! But this yummy sauce will have them eating them in front of your very own eyes!!!

INGREDIENTS

1 Punnet of button mushrooms
200 ml crushed tomato
3 garlic cloves crushed
Salt to taste
Chilli flakes to taste
1 tbsp olive oil
1 tsp dried oregano

METHOD

Blitz the mushrooms until small pieces

Heat up the oil with the oregano and chilli flakes. Wait for the oil to sizzle

Add in the mushrooms and garlic. Sauté until a little water is released from the mushrooms

Pour in the crushed tomato with salt. Stir and cook through on a slow heat for 20 minutes, Stirring occasionally

Serve on a bed of cooked fusilili or penne pasta

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Crunchy Quinoa & Roast Aubergine Salad

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Summertime calls for easy and fresh salads. Full of goodness and yumminess!  Here I bring you my new recipe made today.  Extremely healthy and incredibly tasty!  I am one happy lady!

INGREDIENTS

2 large cups quinoa cooked
1 aubergine
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds

Dressing
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water

METHOD

I roasted the aubergine directly on the gas of my stove.  Very Indian style!  I kept the gas on low and kept turning the aubergine as it was slowly roasting.  When the skin wrinkled and the flesh was tender.  I removed it and let it cool down

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Gently removed the skin and then cut the aubergine into small chunks

Placed in a large salad mixing bowl with the rest of the salad ingredients.  I then combined all thoroughly.  Lastly the dressing was added and infused in

Fruit, Grow, Cook And Preserve Your Own

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I was very happy to receive the new book FRUIT by Rosemary Sassoon.  A very kind gesture and a pleasure to read. Thank you!
The book is such a practical guide on how to grow, cook and preserve your own fruit.  This topic particularly interested me as we have planted an apple tree very recently alongside a beautiful lush raspberry bush, which actually yielded some berries late last year.
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Our apple tree, blossoming for the very first time.

It is such a wonderful moment when you are able to pick fruit from your very own garden.  Simply eat it or use it in numerous cooking dishes.  As Rosemary so nicely puts it, “We cannot grow everything we eat, our climate amongst other things are against us….We cannot claim to be totally self-sufficient, but we can do our best.”

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Raspberries getting ready!….

The book goes through all the fruits that can be grown in an English garden in order as it comes into season.   Small compact advice easy to read and lots of thorough ideas on how to grow and preserve the fruit that we have so carefully nurtured.  Some gardening books are very much written in a very instructive style but this one is up to you on how to follow and it’s really from the heart.  You can see how Rosemary has devoted all her life to her garden and fruit.

If you are of the older generation, you may be used to your parents or grandparents growing their own veg and fruit in allotments or their own gardens.  Now everything has become so convenient and we can purchase anything we desire from the local supermarket or shops. However,  I think it’s time to go back to our roots and literally plant some fruit! There is nothing quite like fresh fruit that blossoms, grows and ripens in front of your very own eyes.  The taste in comparison to what is sold is incomparable.

Thank you Rosemary Sassoon for igniting my passion for growing fruit all over again!  What shall I plant next?….

Butter Bean, Kale & Tagliatelle Soup

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A wholesome soup. Filled with some much goodness and the Kale just takes it to that super soup level!

INGREDIENTS

1 tin 400g butter beans drained
100g kale
100g tagliatelle
50g crushed tomato
800ml water
1 garlic clove crushed
1 tsp cumin powder
Salt to taste

METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

Spicy, Savoury & Steamed Cake

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A light airy, healthy snack known as Dhokla in Gujarati Indian cuisine.

Served with a chutney of your choice these make for a wonderful treat!

I used this recipe @ http://foodviva.com/snacks-recipes/rava-dhokla-recipe/

I was very impressed by the result! Have a go and please send me pictures of any dishes you make from my blog. Would love to see and share them here.

Email me @ Shivaaydelights@gmail.com

Baby Sweetcorn Soup

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I have a wonderful soup maker gifted from Tefal but I fail to use it regularly.  I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.

I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself!  This is a very simple recipe I put together today.  I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.

I hope you enjoy this spring time soup.  Here’s to more soups being made!

INGREDIENTS

8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional

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METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

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Serve with a little grated cheddar on top and some fresh bread

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