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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