Toffee Apple Cake With Vanilla Cream

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When I was younger,  I always left the toffees in the assortment sweet tin behind. They didn’t appeal to me at all, maybe the overall stickiness!  The only toffee thing I liked, was toffee apples!  An apple completely coated in crisp sugared hard caramel more than toffee but the sweet and sharp flavours always appealed to me!

As I grew older, I started to like toffee ice cream and now I eat all the toffees in the sweet tin first!  I have always wanted to make a toffee cake but was not sure how to capture that flavour, that slightly burnt sugar taste.

I was casually walking along the shopping isle and came across this…

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I had to try it! And boy am I glad I did.  The resulting cakes! Yes cakes!! I got 2 out of this small packet!  It tasted sooo good, had a very much homemade texture and was extremely moist especially with my addition of apple.  Simple yet delicious and we thoroughly enjoyed it!

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I do have a favour to ask!  If anyone has a great toffee cake recipe from scratch please feel free to link it to this post or to message me the link or recipe.  I would love to make one and will post it up in your name!  Thank you in advance!
Have a wonderful weekend! Much love D x

INGREDIENTS

1packet toffee cake flour mix
1 red apple grated with skin
150ml single cream
1 tbsp granulated sugar
¼ tsp vanilla extract

METHOD

• Preheat oven to 180°c, grease and line two sandwich cake tins or one 20 cm large cake tin

• Prepare the batter according to the toffee cake packet.  In my case I had to add water and oil

• Fold the grated apple into the batter

• I used two tins so divided the mixture equally.  Place the cake to bake for 30-35 minutes or until a skewer comes out clean

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• In the meantime,  in a large bowl, pour in the cream, sugar and vanilla.  Whisk cream until it becomes thick and frothy

• Once cake is done, slice up into pieces and serve with the vanilla cream

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Joining my lovely friend Angie at The Novice Gardener for today’s Fiesta Friday!

Green Quinoa Salad For My Dad

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My Dad’s favourite vegetables are mostly all the greens. He makes a lemony courgette side dish which I have made here for the blog before. I have learnt alot from my Dad and to this day am still learning.

My parents came round for a visit yesterday morning so I thought I would surprise them by making them a green quinoa salad. With all the ingredients in my fridge that my Dad loves, I thought it was the perfect time to make it! Along with the quinoa I decided to make some spicy roasted chickpeas that I know he has been making and enjoying after seeing my post a few months back!

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All in all, a lovely brunch treat! So healthy and guilt free but tastes great!

INGREDIENTS

1 medium courgette diced
1 green bell pepper diced
1 garlic clove sliced
1 tbsp olive oil
1 cup frozen soya beans
pinch of red chilli flakes
⅓ tsp salt
½ vegetable stock cube
1 tsp coriander & cumin powder
3 tbsp hot water
Lemon to taste
2 cups pre cooked quinoa

METHOD

• Heat the oil in a medium saucepan with the garlic and chilli flakes on a medium heat. Once the oil is hot stir fry the pepper for a few minutes

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• Throw in the courgette, season with salt, coriander and cumin powder and crumble in the stock cube. Add the water and mix well

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• Cover and cook the vegetable for 5 minutes on a low heat. Next add the soya beans, combine and cook and cover for a further 8-10 minutes

• By this time the courgette will have become soft and absorbed all the flavour

• In a large bowl mix the pre cooked quinoa and vegetables together with the juices released from the vegetables too. This makes for a lovely dressing

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• Serve on its own or with some spicy roasted chickpeas to give you a crunchy texture along with the soft quinoa

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Fruits & Juices

I have always been intrigued by what I we can do naturally to help us in our lives with physical ailments which in turn effects our mind, body and soul.

I thought I would share with you some things I have liked and saved from “Juicing Vegetables” I find the recipes so simple and so relevant. I just need to start using them more in everyday life!

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Infused waters are so good for you and add so much oomph to water! Better than cordials and the list above also shows the health benefits.  I have to get me some of these jars!

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Recently in the cold and damp weather that has been haunting us here in the UK.   I have found that my hands and joints are aching. I’m going to try this juice as anything helps!

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If this cold buster concoction is something I have to have..no actually want to drink in place of medicine,  I’ll take it any day!

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A healthy juice to kick start your day!

Fresh Out Of The Oven

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I just made these now!  Today is one of those days where I just need to be kept busy! So instead of creating a new recipe I referred to one of my own recipes ~ The Crumbly Oat Biscuit

The first time I had baked them I ended sharing them out and my 3 year old kept asking why his biscuits were being taken out of the front door by various friends and family!

This time he is ecstatic as we are keeping a whole tin full, to ourselves.   Most likely he’ll end up finishing them all anyway lol!

Have a lovely week and stay in touch via WP, Twitter @ Shivaay Delights or Facebook Shivaay Delights Chat soon. Much love D x

Rajma Kidney Bean Chapati

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People who eat beans tend to weigh less! have lower blood pressure and consume more essential nutrients than people who don’t eat beans, according to a study published in 2008 in the “Journal of the American College of Nutrition.” I’ll have myself some of that! Beans are also a fantastic source of fibre and protein and may lower your risk for high cholesterol, heart disease, cancer, diabetes and obesity!

So recently, I have increased my bean intake and am loving it! I didn’t know they had such health benefits as above! I was just very much enjoying them as part of my new diet. Sometimes I strongly feel your body craves healthy foods and this sensation is coming from an inner guidance that is informing you of the nutrients you lack. For example sometimes I just crave oranges or citrus flavours, that tells me I am in need of Vitamin C. Other times I may be wanting to eat spinach and really enjoy it as I’m lacking in iron!

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Listen to your body it does tell you what it requires to keep you in top shape!

INGREDIENTS

1 tin kidney beans drained & rinsed
2 cloves garlic
1 tbsp sunflower oil
2 cups chapati flour
½ tsp salt
1 tsp rajma masala/garam masala
1½ tsp coriander & cumin powder….hello
½ tsp red chilli powder
⅓ tsp turmeric
A little boiling water to bind
Chapati flour for rolling
Butter/sunflower oil

METHOD

• Blitz the kidney beans in a food processor with the garlic and oil into a smooth paste

• Add the flour, seasoning and spices and whizz in the processor for a minute

• Slowly add a little boiling water to bind the dough. Just enough to bring it together. This will leave you with a soft dough

• Take a tablespoon of dough into your hand, dip it in some chapati flour and roll into a ball. Then flatten it to make a disc

• Roll out the dough into a chapati of about 8cm diameter, you may need to flour the surface to avoid sticking and place in a preheated non stick frying pan on a medium heat

• Wait a minute or so and then turn the chapati with a flat spatula, it will have bubbled up and become a little brown

• Turn again making sure both sides are cooked and have brown spots on either side

• Place on a plate, Spread a little butter/oil when taken out of pan and repeat the above process until the dough finishes

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Super Speedy Dhokla

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The first thing I ever made for my husband was Khaman Dhokla, a western Indian state of Gujarat’s speciality. Traditionally made from fermented chana dal batter.
I had made his ones from scratch but these days busy with children, I do refer to flour packet mixes. One where in no time you can have fresh soft dhokla ready to eat. No fermenting required and done in 5 minutes flat!

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Normally the dhokla batter is steamed on the cooker but when I want dhoklas and I want them fast! So I decided to use my microwave oven and idli maker to give me my instant result!

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An idli maker where you ladle in a spoon of batter into the prepared dipped trays and just place into the microwave oven where magically it is steamed in 4 minutes! An ideal snack to prepare when you have surprise guests visit!

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INGREDIENTS
1 packet Gits Khaman Dhokla Mix
75ml sunflower oil
550-600ml water
Sunflower oil
Fresh coriander
4-5 green chillies
2 tsp mustard seeds
Red chilli flakes

METHOD

• In a large mixing bowl add the oil and water to the flour. Whisk until smooth

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• Using a pastry brush lightly grease the idli tray. Add water to the bottom of idli maker. Ladle the batter in to the dips of the tray

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• Cover and then place in the microwave oven for 3-4 minutes (850w)

• Carefully take out the idli maker from the microwave, as the water will have become really hot

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• Gently ease the dhoklas out with a teaspoon and repeat the above process for the remaining batter

For the garnish

• Heat 2 tablespoons of sunflower oil on a medium heat, throw in the mustard seeds. Once they start to sizzle carefully place in the chillies and coriander. Quickly cover at this time to avoid the oil spitting

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• Lower the heat, once the chillies have been fried a little and their colour has changed to a brown and pale green. Take this warm oil dressing and place on top or to the side of the dhoklas

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• Serve dhokla as they are or with a tomato or green chutney

Popular Food Tips!

I tend to share lots of tips that I find online on my Facebook page and thought I would share the most popular ones with my WordPress family! Hope you like them… Off to create a hearty potato soup! See you very soon xxx

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How simple! Can’t wait till strawberries come into season!

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Interesting! And so useful!

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The most popular post on my Facebook page that people saw! It really helps me!

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So very efficient, saves a lot of time!

Pure Heart Brownies & Cocoa Truffles

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Going back 10 years, it was a Saturday and I was at work. It was a busy day and made even more busier by the delivery people that were dotting in and out bringing big, luxurious Valentine gifts for the girls at work. Everytime one walked in I would hold my breath in anticipation…had my boyfriend of 5 months sent me a Valentine’s surprise?! No! 😦

I had told my parents if anything arrived for me at home, then please call me. I didn’t get a phone call either. So the day ended and I slowly made my way home! I walked into our lounge upset only to find a incredibly massive bunch of roses with these unique feathered leaves adorning the corner of the room!

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He had remembered and it meant so much especially as my boyfriend was working in New Zealand at the time. We didn’t get a lot of time to talk because of the time difference! We were not able to spend our first Valentine’s Day together but have done now as husband and wife ever since then xxxx

I made these special raw heart brownies and cocoa truffles for him and my two little lovelies. I hope you have a beautiful day filled with love and happiness!

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INGREDIENTS

1 cup brazil nuts
1½ cup chopped dates
½ cup almonds
1 cup raisins
2½ tbsp cocoa powder
1 tbsp maple syrup
½ tbsp sunflower oil
Cocoa powder for dusting
Icing sugar for dusting

METHOD

• Put all the ingredients into a food processor and blitz into a paste. You may find the nuts may remain a little chunky. That’s ok, as it adds texture

For the heart brownies

• Grease a large flat dish and flatten ⅔ of the mixture to 1cm thickness using a spoon and your hands

• Using a heart cookie cutter, cut out as many hearts as you can and place on a plate. Repeat by flattening the remaining mixture and cutting more hearts out

• Once you have your hearts dust them with icing sugar

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For the cocoa and date truffles

• Using the remaining mixture from above. Take little amounts and roll into balls. I lightly greased my palms with a some sunflower oil to avoid thre mixture sticking when rolling

• Dip the balls into cocoa powder for its coating

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Ready to share ♡

Recipe for heart brownies adapted from Lauzan @ The Veggy Side Of Me

Crispy & Roasted Patra

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“Patra is a popular vegetarian dish in the West region of India. It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India. Its main ingredient is crushed chickpeas, wrapped in the leaf of the taro plant” (Wikipedia)

I fondly remember my Mum sitting down on the floor and preparing the taro leaves to make patra at home. These leaves require a lot of attention so that you get the best out of them. It is then stuffed in a chickpea flour masala and steamed! Then on to curry or frying it!

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These days we are extremely lucky to get pre cooked patra at its after steamed stage. Available all ready to cook and serve! We rarely deep fry anything in our home so I decided to roast the patra instead. With the onion that caramelize once roasted, a hint of fruitiness of the tomatoes and the heat of the chillies with the spicyness of the patra! What a taste sensation.

Perfect as a starter, just prep and put into the oven. No fussyness just simple food! Hope you enjoy! Much love D x

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INGREDIENTS

1 ready made patra tin
1 red onion sliced into thin rings
2 tomato sliced into wedges
3 green chillies
1 tbsp sunflower oil
Fresh coriander to garnish

METHOD

• Preheat oven to 220°c. Pour in the oil in a baking dish and arrange the onion, tomato and chillies in the tray. Making sure it gets covered with the oil

• Place the patra slices onto the onion and tomato base and drizzle a little oil on top

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• Roast in the oven for 15-25 minutes or longer until required crispyness. I took mone out at 20 minutes

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• Serve up on a plate and garnish with fresh coriander

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My Best Friend’s Banoffee Pie

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So it is Valentine’s Day on Friday and what better than to have this banoffee pie waiting for your loved one! Sweet, luxurious banana, caramel and chocolate, I’m in heaven just thinking about it!

This delicious recipe is from my best friend Anussha. I have featured her on Shivaay Delights before with her food and drink Anussha’s mint masala chai and Nutty fruity rusk biscuits She is amazing and she is just such a beautiful person. Thank you for sharing another recipe Anussha and look forward to more guest recipes from you! Much love D x

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INGREDIENTS

1 packet digestive biscuits crushed into crumbs
120g butter melted
80g plain chocolate
280ml double cream whipped
1 tin caramel treat
1 large banana sliced into rounds
Nuts or chocolate curls to garnish

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METHOD

• Combine the butter and biscuit crumbs together and pat firmly down into a pie dish

• Place in the fridge to set for 30-45 minutes

• Next melt the chocolate and pour onto the biscuit base. Layer the banana slices on to the chocolate

• Dollop and spread on the whipped cream as the next layer

• Lastly top with the caramel and garnish with chopped hazelnuts or chocolate curls

• You may want to set it further in the fridge or dig in straight away! Enjoy!

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A smaller version of the same

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(Picture from google & dishingupnirvana)