A Man, A Rake And A Beach

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When man can make nature more beautiful and stunning than it already is, this has to be shared!  Stunning art works by Andre Amador, knowing that they will not remain and are ever changing with every tide that comes in.

I cannot even describe how I felt when I first saw a glimpse of these mind blowing pictures,  all I know that these are special, very special!

Have a peaceful day and if life gets hectic take your mind to these beaches and explore these visions of sand and the sounds of the sea, they are sure to calm you down

Much love D x

Pictures from
http://www.viralnova.com/beach-art/

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My Breakfast Quesadilla ~ For Dinner!

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All I wanted last night was eggs in a tortilla wrap! I’m wanting more protein at the minute and this extremely cheesy, beany and eggy combo hit the spot!
I was lucky to have some of my leftover kidney bean curry which I used, which gave this quesadilla a more Indian feel too. You can just spice up some kidney beans or buy them already seasoned if you wish.

The only thing I didn’t have was fresh coriander so had no choice but to use the dry version. But please if you like coriander then to add a good tablespoon of finely chopped fresh coriander. I will be making sure I have some next time!
I had this dish for dinner but it is so versatile that it is traditionally eaten for breakfast! You could even roll them up and have them for brunch too!

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INGREDIENTS

2 free range eggs
⅓ tsp coriander leaves
¼ tsp smoked paprika
½ tsp cumin powder
Salt to taste
½ tbsp olive oil

2 large tortillas
Grated mature cheddar cheese
Spicy Kidney beans
Tomato salsa

METHOD

• Lightly beat the eggs in a medium bowl, add in all the other spices and seasoning. Whisk well with a fork

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• Heat the oil in a non stick frying pan, pour in the egg mixture into the pan on a low to medium heat

• Let the egg set and then flip, cook until both sides are golden brown

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• Sprinkle some cheese onto the omelette and place one tortilla firmly onto the cheese, hold the omelette and tortilla and flip. Do the same thing on the other side

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• Add the cheese plus spoon some kidney beans and cover with a tortilla

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• Cook on both sides and hold firmly in place to flip the whole quesadilla

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• Once crispy and golden, slice into quarters and serve with a juice tomato salsa and more grated cheese

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Spiced Candied Almonds

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Sweet, spicy and a hint of chilli is the trio of flavour you will get with these candied almonds that crystallize as they cool down. The sugar flecks off of them with salt to lift the sweetness.

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Almonds are great for vitamin E and in turn for your skin and hair. What better way than to have them do a wonderful job for the body but also a taste sensation for our palettes!

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I used less sugar so that I got a crisp coating on the almond rather than a sticky one, I know I will be making these again! And very soon!!

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INGREDIENTS

1 cup whole almonds
½ cup granulated sugar
⅓ tsp mixed spice
pinch of red chilli powder
1 tbsp water
Sea Salt for sprinkling

METHOD

• Line a baking sheet with some greaseproof paper

• In a thick bottom base saucepan gently heat the sugar, water, chilli and mixed spice

• After a minute or so slowly add the almonds and keep stirring with a wooden spoon still on a low heat

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• When the caramel starts to get sticky and brown, transfer the almonds to the lined baking sheet and sprinkle with some salt

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• Once the almonds cool, separate them and store them in an airtight container. But to be honest they might not get from the baking sheet to the container! Ours didn’t! Lol 😉

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Daal Dhokli With Coriander (Indian Pasta)

A velvety Indian pasta dish which gives you a protein punch from the lentil soup/daal

Shivaay Delights

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A lovely wholesome lentil soup recipe to fill you up and satisfy your hunger pangs. Traditionally a gujarati dish made in all gujarati homes. One of my staple meals I have grown up on! Hope you enjoy the coriander running through the dhoklis (pasta) as much as we do!

INGREDIENTS

For the daal
250g red lentils
1700 ml Boiling water
200g tomato passata
1 tbsp oil
1 cinnamon stick
3 cloves
1 tsp crushed garlic
1 tsp ginger finely grated
1 chilli finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander and cumin powder
2 tsp salt
1 1/2 tsp garam masala
1/2 juice of small lemon

For the pasta
200g chapatti flour/medium white flour
10g fresh coriander chopped
2 tbsp oil
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp chilli powder
1 tsp ground coriander and cumin powder

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Shine On Award ☆

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My very first award of 2014 is the “Shine On” award and I am so grateful to Jhuls @ The not so creative cookfor the nomination. Just saying the word “Shine!” makes you all warm and happy from the inside! It shows how all our blogs are able to make us shine and how each of us brighten up each others lives on a daily, sometimes hourly basis!

Congratulations to you Jhuls also! I love your blog and thank you for your continued love and support. Your friendship brightens up my day!

So now I am about to reveal seven random facts about me! Ummm lets see, shall we

• I love penny sweets especially fizzy cola bottles

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• To go to my happy place, I remember sitting on a stunning beach in the Algarve, Portugal. Just looking out to the sea

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• My name Dimple is not named after the famous whiskey but is an Asian Indian name that was popular when I was born

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• I love lighting fragranced candles everywhere

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• I can’t go anywhere without my phone now, especially as I keep in touch with
everyone on WordPress and Facebook

• I have to buy a toffee apple if I see one at a stall at a funfair or theme park

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• I have visited Vancouver and Whistler and fell in love with Canada

My Shining award nominees are

Prudy @ Butter, basil and breadcrumbs
Amanda @ What’s cooking?
Lidia @ Oh Lidia!
Diana @ Little bits of nice
Sam @ Tea and sesame
Lauren @ English wife, Indian life
Shruti @ Cooking with SJ

You all are such warm and beautiful people and whenever I read your blog posts I feel can feel such a bright energy which illuminates my life everyday!

If you would like to accept and forward the award on the ‘Shine On’ Award rules are :

1. Visit and thank the blogger who nominated you
2. Acknowledge that blogger on your blog, and link back
3. Share seven random, interesting things about yourself
4. Nominate up to 15 bloggers for the ‘Shine On’ Award, provide a link to their blogs in your post, and notify them on their blogs

(Pictures are all from respective Google sites)

Tomato Enchiladas In A Spinach Ricotta Sauce

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Now you’re thinking having looked at the picture above, has she made enchiladas or spinach & ricotta cannelloni? Well I’ve done it again! I’ve combined two classic Italian and Mexican dishes to form one superb fusion dish that will leave your tastebuds wanting more. Also you will all have noticed that instead of the spinach & ricotta mixture being in the enchiladas as it is meant to be in cannelloni! I’ve swapped it around! This way you still get a kick from the chilli tomato sauce inside the enchilada but more importantly it is smothered in a vibrant fresh green spinach sauce that really blew me away as it came bubbling out of the oven. This creamy garlic tomatoey taste sensation is not to be missed!

INGREDIENTS

300g baby spinach
250g ricotta cheese
430g tomato passata
1 small white onion chopped
2 cloves garlic crushed
1 tbsp olive oil
1/3 tsp dried oregano
1/2 veg stock cube
1/3 tsp cayenne pepper
1 level tsp salt
1/4 tsp black pepper
Cheddar cheese grated
6 large tortilla wraps

METHOD

• Preheat oven to 180ºc/350ºf/gas mark 4. In a food processor blitz the spinach and garlic to a paste, add a little water to get the process going.  Season with salt, pepper and add the ricotta cheese and once again blitz so that it all combines

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• Heat the oil in a small saucepan, sauté the onions til soft. Sprinkle in the oregano and pour in the passata with cayenne pepper. Crumble in the stock cube and add a little water. If the tomato passata is too sour then stir in a pinch of brown sugar to balance out the flavour. Simmer on a low heat for 10 minutes

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• Place a wrap on a clean surface. Spoon some tomato sauce plus the ricotta/spinach sauce and gently roll up

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• Repeat for the remainder of the wraps and lay in a baking dish

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• Pour all the spinach sauce onto the rolled wraps making sure everything is covered

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• Distribute a generous layer of grated cheddar cheese to form the topping

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• Bake on the middle shelf for approximately 20 minutes and then brown off the cheese under the grill to make the enchiladas crispy

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• Serve with a side salad or some mexican rice

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A Healthy Coleslaw?? Yes!!! With Yoghurt!

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After I had my little one, I always fancied something different to eat. I was pleasantly surprised when my sister-in-law sent her healthy version of coleslaw. Not your typical slaw with mayonnaise but made with refreshing yoghurt and the coriander!!! Oh! the coriander! Gives it an Indian twist which makes it a great accompaniment with Indian food.

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I loved it so much that I had to make it and share it! My husband wanted to have something masalafied with it, so requested a spicy chickpea and potato curry. All the flavour combinations married well. A beautiful dinner and most importantly a gorgeous coleslaw from my sister-in-law! Thank you x

INGREDIENTS

1 medium cabbage
2 peeled carrots
small bunch of fresh coriander
500g natural mild yoghurt
Salt to taste
1 Green chilli finely chopped (optional)
½ cup water

METHOD

• Grate the cabbage and carrots and put into a large mixing bowl, throw in the coriander

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• Stir in the yoghurt and water. Season with salt and add chilli at this stage if you wish

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• Combine thoroughly until you get a coleslaw consistency

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• Chill in the fridge until your ready to serve

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Cocoa Pancakes For Sunday Morning

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Sunday morning ~ time to have a lie in? Nope! Not in this household. We were up at the crack of dawn and hungry. Time for pancakes to give us a much needed sugar rush, well more me as the children are always raring to go!  A soft fluffy treat to brighten up our say and satisfy our empty tummies!

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I incorporated cocoa in my scotch pancake recipe so that the kids get a chocolatey taste. I however couldn’t resist more chocolate on mine! Also have done the recipe in tbsp and cup measurements so makes it quick and easy to get these yummy pancakes on.

Have a super Sunday! And enjoy! Much love D x

INGREDIENTS

5 tbsp plain flour
2½ tbsp granulated sugar
1 tbsp cocoa powder
1 tsp baking powder
1 free range egg lightly beaten
⅔ cup milk
Sunflower oil for shallow frying

METHOD

• Combine all the dry ingredients in a large mixing bowl

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• Add the egg and pour in the milk and whisk well, making sure the batter is all light and creamy

• Heat a little oil in a non stick frying pan and once hot pour in a small ladleful on a low to medium heat

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• Once bubbles start to appear and flip the pancake over with a spatula

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• Cook til golden brown on both sides and serve with a topping of your choice

My favourite topping for these cocoa pancakes was lots of chocolate nutella spread with fresh sweet blueberries

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