Scotch pancakes with fruit

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When I was younger we would always buy our scotch pancakes from the supermarket not knowing how easy they were to make at home. The ones we used to buy were always quite stodgy and slightly too greasy for my liking. Though a novelty to me at the time I used to cover them with sugar and squeeze a lot of fresh lemon juice over them

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They can be toasted too but I never liked them that way.

Now such a simple treat I make for my boys and my husband especially on weekends. My husband will drown them in sticky honey ~

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Whilst my little one and me will stick to classic lemon and sugar.

However recently I also serve fruit with them to make me feel less guilty! Strawberries go really well with the mellow cakey texture and adds a little oomph to the pancakes!

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I don’t fry them in butter but a little olive oil to keep them healthy. Definitely a great breakfast to start off your busy day!

INGREDIENTS

125g flour
1½ tsp baking powder
1 egg beaten
280-300ml milk
1 tbsp sugar
Olive oil for frying

METHOD

• Mix the dry ingredients together and then add the egg and milk. Whisk till you get a smooth batter

• Heat a little oil in a non stick frying pan on a medium to low heat and pour in a small ladleful of batter into the centre. Wait for a the batter to set and a few bubbles to appear

• Flip with a spatula and cook until both sides are golden brown

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Also can I make a special request for those of you who are on Facebook. I have a link to my Shivaay Delights page on Facebook on my main blog page! Please click and like I’d love to have your wonderful support on there too. Thank you soooo much love D xxxx see you soon 🙂

Sunny Sunday Breakfast!

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It is now the end of September and we are still being treated to some wonderful bright and warm days. Aren’t we lucky? It should be raining and wind should be gusting around! But I am ever thankful for this stunning weather as we can still enjoy our long walks in the park. 

We head off around the path trail, knowing at the end of it we will be welcomed with a delicious hot English breakfast that awaits us and our tired feet.  I’ve had this particular breakfast twice now and it really feels like its been made in my own kitchen! I guess that’s why I keep coming back for more! 

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My 2 year old thinks that the salty halloumi cheese is paneer and gobbles both my grilled slabs of halloumi up! Along with my fried tomatoes! I hardly get a look in lol! But when I do! the halloumi goes so well with the whole traditional English breakfast.  I absolutely love the poached soft eggs they make at this café.  I so need to practice how to poach perfectly! That is on my to do list!

I only came across halloumi a few years ago in a vegetarian couscous wrap I had bought once for lunch.  I enjoyed it so much that decided to find recipes and cook with it.  One is my Roasted vegetable bake with pan fried halloumi

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I will be incorporating halloumi in a breakfast dish soon that will be sure to appear here!

So after a long walk, filling breakfast we are now back home and on with our Sunday…cleaning, cooking and chilling! The 3 C’s.
Have a restful day everyone! Love D xxxx

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Oh yes and I baked these blueberry, coconut and lemon squares yesterday for my best friend’s baby’s birthday party. They went down a treat!

(Top picture from dawikipedia.org)

Our first dinner date!

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Yesterday evening was the first time my husband and I went out without the boys for dinner. My lovely parents baby sat, but we both still felt a part of us was missing or that we had to do something…adjust car seats, hand them toys, drinks! Lol. It felt strange to just be able to sit in a car and just drive!

We went out to a multi cuisine restaurant. If I said that to Gordon Ramsey I think he would have started to shout and scream at me by now! (Gordon doesn’t do mixed cuisine on menus)

It was a mix of Chinese, Indian, Italian and Mexican food! When I went in to this enourmous restaurant I felt like I had just entered a hotel dining room. Lay out so similar and chefs at each station at your beck and call. The only thing is that our romantic dinner date ended up not being waited on but we were self-serving! Didn’t matter…the food looked good, especially the desserts OMG!

My husband and I wandered up to the Indian station and helped ourselves to some stunning paneer masala, vegetable pilau rice, bombay aloo and fresh naan out of the tandoor! It was goooood let me tell you!

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It started to get busy as we went up a second time in this all you can eat buffet. I had just started to get my second round when my eye caught the desserts! Ok! Change of plan! I’m now going to get some delicious salad with a few dainty chinese spring rolls and boy were they good!

To make ultimate space for the impending luxurious desserts that I was about to devour and the calories!!!

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I sent my husband to go get the desserts as I think having seen them all nicely arranged just looking at me I would have had no self control!

And I was right!

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The brownies with the delicate chocolate ganaché was so moist and the balance of cocoa to sugar just right!

Who doesn’t love fluffy marshmallows smothered in silky chocolate fondant???

But the one thing I was totally amazed by and was left speechless by…does that ever happen? Yes it did!

These Gulab Jamun, an Indian sweet of soft delicious sponginess that I do enjoy normally but this just took this particular dish to another level!

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Seriously they were the best I’ve ever had and I’ve had a few! These soft squidgy jamun soaked in hot sugared syrup. Let me tell you that was the highlight of the evening! I couldn’t stop raving about it! that my Husband went and got me some more! Just to shut me up…no not really lol. But I did have some more that is the truth. I think he just wanted to see that reaction again as he himself couldn’t believe how good they were. My mouth is watering just thinking about them. I’m so tempted to put in a special request to the chef there so I can be taught how to make these beauties to share with you all.

All in all a great dinner out but I missed my boys. Especially as they too would’ve loved the food! Next time I’ll take them along to raid all the food counters!

So here you have it our first dinner date after having the children ended on a very sweet note with me craving more. Next time lets just go there for dessert. Don’t worry I will take you all along too!

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Enjoy your weekend, Much love D xxxx

Luscious Lemon Bars

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Luscious lemon bars…I guess that says it all. However I will share why they were made this week. A treat for my husband as this time 10 years ago was the very first time we met, had our first dinner date and held hands!
So many memories I can recall with precious time just flying by. Guess I must be having fun x

I wanted to experiment with a type of sweet bar for ages and took this as a great opportunity. They turned out quite special! And from the lovely feedback I got from my youngest brother and his wife I shall definitely be making these again. He has requested them for his birthday this year! Well bro your in luck you’ll be getting a birthday cake aswell as these lemon bars xxxx Enjoy!

INGREDIENTS

For the base
225g plain flour
50g icing sugar
130g softened unsalted butter
1 tsp lemon zest

4 eggs
200g caster sugar
1 tsp baking powder
¼ cup plain flour
¼ cup fresh lemon juice
1 tsp lemon zest

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METHOD

• Preheat oven to 180°c/350°f/gas mark 4. Put the flour, icing sugar, butter and zest in a mixer, whizz until it resembles turns into a crumble texture

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• Turn out into a rectangular baking dish and press down firmly to form the base.
Bake in the oven for 20-25 minutes until golden brown

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• Meanwhile whisk the eggs, caster sugar, flour and baking powder until combined. Mix in the lemon juice and zest and set aside

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• Take the biscuit base out of the oven and pour in the lemon egg mixture

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slowly place back into the oven for a further 20-25 minutes until the topping has set and is slightly golden in colour

• Leave to cool in the dish, once reached room temperature cut into square slices and dust with icing sugar. Store in the refrigerator and eat at room temperature to really appreciate the flavour!

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(Adapted from pinterest)

Stuffed mutter paratha

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Parathas are a flatbread from the Indian Subcontinent, still so very popular as they are so versatile and can be made plain or stuffed. Here I am sharing my recipe for paratha with masala peas. What is so wonderful is that it’s a meal onto itself. It’s like having your curry and roti or naan in the one hit with ultimate flavour as the paratha casing absorbs the flavour of the stuffing whilst being cooked.

Ideal for breakfast, lunch or dinner, served with a little yoghurt or chutney. In my case I served them with my carrot and courgette kadhi

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My husband called it a perfect sunday lunch meal as you can eat them at your own pace whilst you chill out on your day of rest. I did not make them on a Sunday this time round so I guess we’re having parathas again on Sunday. Don’t worry I will come up with another stuffing recipe! See you soon x

INGREDIENTS
For the stuffing

400g Frozen garden peas
1 small onion
2 cloves garlic
1 tbsp oil
salt to taste approximately under 1 tsp
½ tsp garam masala
1 tsp ground cumin & coriander powder
⅓ tsp turmeric powder
¼ tsp red chilli powder
Squeeze of fresh lemon juice
¼ tsp cumin seeds
¼ tsp mustard seeds

For the Paratha casing

1 cup wholewheat flour
1½ cups plain flour
1 tbsp oil
⅓ tsp salt
Boiling water
A little plain flour for dusting
Oil for shallow frying

METHOD

• Boil the peas for 5 minutes and then blend along with onion and garlic to a thick paste

• Heat the oil in a small saucepan. Add the cumin and mustard seeds, wait until they sizzle and carefully mix in the pea paste. Throw in all seasoning and squeeze in lemon juice. Stir fry for a few minutes on a low to medium heat until the peas become more of an olive green. Set aside to cool

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• Making the dough for the parathas ~ Measure out the flours and salt into a large mixing bowl and pour in the oil. Work through the flour so that it resembles bread crumbs and it sticks together. Slowly add some boiling water and use a spoon to bring the dough together. Once your able to touch the dough knead for 5 minutes. It should be slightly softer than play doh consistency

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of pea masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the peas inside.

• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the peas may try to escape so press back in again and roll out

• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done. Repeat for the rest of the dough and pea masala

• The pictures below will show you step by step instructions

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Carrot & courgette kadhi

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Kadhi is a yoghurt dish which is like a spicy, sour soup. Normally made without veg but I thought of adding carrot and courgette to give it more of a natural sweetness and added flavour. That… and my little ones have a cold right now so I thought it was a good opportunity to introduce more ginger into their diet to unblock their little noses.

The delightful orange and green of the carrot and courgette work not only visually against the vibrancy of the turmeric based soup but tastes gorgeous too. So ginger ~ check! Extra vitamin c ~ check! And hidden veggies ~ check!

All in all a great dish to satisfy the job at hand plus it being such a traditional Indian dish so very comforting at this time of year x

INGREDIENTS

1 large carrot peeled and grated
1 medium courgette grated
2 tbsp chickpea/besan flour
400ml natural yoghurt
700ml water
2 tbsp kadhi masala
2 tsp grated ginger
1½ tsp salt
2 tsp cumin and coriander powder
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
1 tbsp oil

METHOD

• Prepare the yoghurt by stirring in the water and chickpea flour. Give it a good whisk until all is combined

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• Heat the oil, throw in the asafoetida mustard and cumin seeds on a medium flame. Wait for the seeds to pop and sauté the carrot,courgette and ginger. Once soft and reduced a little gently pour in the yoghurt liquid mix

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• Season with the salt and all spices and keep stirring! On a low to medium flame. This is the key! Keep going until the kadhi slowly starts to come to the boil, as soon as you see it rising into a boil still stirring then lower the flame and simmer for 5-10 minutes

• Serve with some rice or parathas of your choice

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A big thank you family x

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Since I started my blog in July, I have been welcomed into the wordpress community but feel even more blessed and honoured today to be nominated for the WordPress family award from Tasty treats 13.

I really appreciate it and would also like to thank Fae @ Twist and tango who nominated me for my first award ~ the Sunshine award and Tasty treats 13 for the same award.  I apologise for not being able to blog about it sooner but your loving nominations are well and truly appreciated.

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The Liebster award was also awarded to me by Petal loves Goose and Ada @ More food please not long ago and for these awards I am extremely grateful too.  Your love and constant support drives me to make up more recipes and further increases my passion for cooking and now blogging.

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As you can understand with these nominations come the questions to answer but to make this concise I hope you don’t mind if I answer one set of questions that were set by Ada @ more food please as to give you more insight to who I am

What is your favourite quote?
The expert in anything was once a beginner

Who is your favourite author?
I do like Dan Brown

What song has a lot of sentimental value for you?
Sittin’ on the dock of the bay by Otis Redding

If you had to name one essential beauty product, what would it be?
Definitely black eyeliner, I always have that top liner wing thing going on

Do you prefer the countryside or city?
Totally prefer the countryside. Dream of having a big country home with an absolutely enormous kitchen!

What is the saddest film you have ever watched?
The time traveller’s wife

If your house was on fire, what three items would you save?
My wedding rings, my rolling pin and a necklace my husband gave to me after the birth of my children

What is your favourite season of the year and why?
Spring! Just love the blossom on the trees and daffodils blooming…knowing that brighter and longer days are just around the corner

If you could do any job in the world what would it be?
A make up artist, I love make up after my love of cooking

Everyone has something that comforts them when they are ill, what is it that makes you feel better?
Cuddling up with my husband and children watching a film with a large mug of tea in my hands 🙂

I would like to nominate the fellow members of my WordPress family for this wonderful family award ~

Anjana @ at the corner
Ada ~ more food, please
Sophie’s foodie files
White girl loves Indian food
Honk if you’re vegan
Simply Vegetarian 777
Kouzounas Kitchen
My food tapestry
Chandni Lahoti
The not so creative cook

All of these lovely people have been soo supportive of me and I really feel like I’m chatting to a member of my family when we comment on our day to day posts! I will ask the same 10 questions that were asked of me above, for you to display the wordpress family award logo and link back to the person who nominated you….thank you xxxx

I would also like to say a very big thank you to Fae for welcoming me with such open arms and nominating me for my first ever blogger award! I was and still am ecstatic.

Also to ChgoJohn from the Bartolini Kitchens for his kind words of encouragement on every recipe I write. It is extremely appreciated!

And to anyone who I’ve missed out! Thank you all xxxx

Brunch for one

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Eggs are my weakness! I would eat them all the time if I could. Especially soft eggs where you are able to soak up the creamy egg yolk with some delicious bread. So, though very simple I wanted to share one of my favourite egg brunch dishes with you all.

In this dish the tomato sauce seeps into the light airy bubbles of the ciabatta with a garlic buttery kick plus the richness of the yolk once it is cut in to!
A little piece of heaven to help you along in your day x

INGREDIENTS

1 garlic clove crushed
150g tomato passata with onion
½ tbsp olive oil
Sprinkling of Chilli flakes & oregano
Salt to taste

A slice of ciabatta with garlic butter*

METHOD

• Heat the oil with the garlic and chilli flakes, pour in the passata and sprinkle in the oregano and salt. Simmer on a low flame for 7-10 minutes

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• Toast the ciabatta, spread the garlic butter, top with the tomato sauce and finish off with a soft sunny side up egg

*garlic butter ~ crush a couple of cloves of garlic and mix with some softened butter

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Caramelised orange ricotta cake

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I have made lemon ricotta cake a couple of times before but this time I really wanted to change up the flavour and therefore made an orange ricotta cake. I didn’t fancy a plain ricotta sponge so I added some caramelized oranges slices to add extra fruitiness.

Looks like a very summery dessert but I thought as we seem to be having our last rays of an Indian summer here in the UK it would be perfect. I toned down the butter content as the ricotta really makes the cake seriously moist. I’m enjoying baking with fruit at the moment, this way I feel like I’m getting some of my 5 a day fruit portions lol!

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Keep an eye out as more fruit make a special appearance in my recipes. I hope you enjoy this sweet and sour dessert!

INGREDIENTS

125g softened butter
150g caster sugar
Zest of 2 oranges
3 eggs separated
250g ricotta cheese
125g self raising flour
1 tsp baking powder
Splash of milk

For cake topping
2 oranges sliced with no peel
40g brown muscavado sugar
25g butter

METHOD

• Preheat oven to 180°c/fan 160°c/gas mark 4

• Beat sugar and butter until fluffy, mix in the ricotta, zest and yolks. Fold in the flour and baking powder and splash of milk (2 to 3 tbsp)

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• Whisk egg whites to stiff peaks and fold into the orange ricotta batter

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• grease a cake tin approx 20cm and cover the base with the sugar add the butter and place in the oven for 8-10 minutes until your left with a lovely dark brown caramel syrup

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• Lay the orange slices on the caramel syrup, then gently pour in the cake mixture on top of it

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• Bake in the oven for 40-45 or until a skewer poked into the centre of the cake comes out clean

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• Leave in the tin to cool for 30 minutes and then slowly invert onto a plate. You may wish to serve the cake warm with a little vanilla ice cream!

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Anya potato thins

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I was at my parents home this week and my Mum had bought a potato variety called Anya. They resemble new potatoes as they are small but a little more elongated. I found them naturally sweeter than your average white potato.

My Dad wanted to fry them but I thought to bake them to be healthy! So he prepped them, I added the ingredients to the potatoes and together we came up with this I must say wonderful recipe for potato thins!

Even to this day he is very adventurous with his cooking style and will adapt or change things to improve what he already knows. I guess my creative streak comes from him and willingness to try different methods of cooking.

Thanks Dad! I had a great time making and cooking this recipe with you. I’m sure we will be doing a lot more cooking together so I can show off your wonderful skills and love of food!

INGREDIENTS

500kg Anya potatoes thinly sliced
4 cloves garlic crushed
1 tsp dried oregano
1 tsp salt
2 tbsp olive oil
A little fresh lemon juice

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METHOD

• Place the potato slices in a large mixing bowl and add the garlic, oregano, salt, olive oil and a couple of squeezes of lemon juice

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• Mix all the ingredients with your hands and then massage the potato slices for a few minutes to infuse the flavours into the potato

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• Lay out the slices onto two baking trays

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and roast in a preheated oven at 180°c for 25 minutes

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Check on the thins and turn them around. Roast again for a further 20 minutes or until they are tender and golden brown

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Enjoy with some salsa or guacamole

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