Chocolate & Clementine Cookies

Love orange and chocolate flavours together…Always a favourite in our home!

Shivaay Delights

image

Thinking back about six years, I would say that chocolate chip cookies were one of the first sweet treats that stirred my passion for baking. I would make them on the go and the most interesting thing was that I used to grill them to bake them, if that makes any sense! Lol! Our fan oven didn’t work and the trusty grill was used to heat, grill and bake. So you can imagine how ecstatic I was, when we decided to change it. I finally got my own oven. As you can see I haven’t stopped since!

Now that we approach the festive period we will be seeing colourful bright clementines everywhere. My little one loves them and they are a family favourite, as is chocolate! This morning, I discovered our family Christmas cookie by fusing these two stunning flavours together.

image

I have purposely used less sugar and kept to…

View original post 239 more words

Advertisements

Mother’s Day Macarons For Me ♡

image

First of my two treats! Well three really..If you count breakfast that was made for me too!

image

Raspberry, vanilla and chocolate macarons! My husband ordered them for me and they were a present from my youngest baby! 

image

We all had one! And OMG!!! They are divine…sweet, crispy, gooey and incredibly tasty and flavourful!
Especially the raspberry one, with a tangy seeded raspberry jam running through it…ummmm!!!

image

image

Breakfast this morning was delicious…made and assembled by my husband on behalf of my two sons! 
Potato waffle, vegetarian Mediterranean sausages, roasted seasoned courgette slices and juicy cherry tomatoes…Not forgetting the soft fried egg…

To top it off…The box set of Grey’s Anatomy! I’ll be drooling over Mc Dreamy anytime I want now! Soooo very happy!

image

Thank you boys and lovely husband for these special treats. You really have one happy Mum on Mother’s Day! Love you x

I hope you all have a wonderful Mother’s Day x

Pau Bhaji Khichdi

image

When I was younger, I never really took to mung dal khichdi.  I found it bland unless it was teamed up with something tasty.  I still ate it, knowing it was good for me. 

For my children however, I have started to experiment and make different flavours of khichdi.  Combining the general rice and lentil base in a “masalafied” vegetable base with different spices is something my children and even me have started to appreciate.  This time I wanted a “Pau Bhaji” tasting khichdi and that’s exactly what I have here, to share with you all…

image

The weather here is gorgeous, enjoy your weekend,  wherever you are my friends! Take care and I will see you soon…much love D x

image

A pizza pitta bread with the khichdi..For my little ones for more variation!

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1 medium courgette grated
1 medium white onion grated
1cup frozen peas
1 tbsp sunflower oil
¼ tsp turmeric powder
2 garlic cloves crushed
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
1½ tsp pau bhaji masala
1 tsp coriander & cumin powder
⅓ tsp chilli powder
⅔ cup crushed tomato passata
1 tbsp butter

METHOD

To make the khichdi base ~

• Combine and rinse the mung dal and rice a few times in a large bowl.  In a large saucepan add this mung rice mix with the water, salt and turmeric.  Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little.  Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

• For the courgette base ~ Heat up the oil along with mustard, cumin seeds and asafoetida.  Once they start to sizzle and pop throw in the courgette and onion, sauté for a 2-3 minutes

image

• Mix in all seasoning and spices, stir in the peas, combine well, simmer on a low heat, cover and cook for 5 minutes

image

image

• Pour in the tomato passata, mix, cover and simmer on a low heat for 5 minutes

image

• Add the ready made khichdi and butter.  Combine, bring to a gentle simmer and warm through…

image

• Serve with a heaped spoonful of natural yoghurt

image

image

Hot Chilli Tomato Chutney!

image

A hot, fiery, tangy chilli chutney sure to awaken all your senses and tingle your tastebuds.  I made this extremely quick condiment to go with my spinach flatbreads last night. 

My husband loves this chutney and I made it extra hot as we both fancied something a little out there and boy was it gooood!  You can vary the heat or spice according to taste.  By making a mild version (leaving out the chilli) it can be used as a great dip for little ones and introduces their palettes to something different. Give it a go and let me know…look forward to chatting to you all my friends…Have a tremendous Thursday! Much love D x

image

INGREDIENTS

6 medium tomatoes chopped
4 hot green finger chillis chopped
1 tbsp sunflower oil
⅓ tsp cumin seeds
½ tsp salt
½ tsp dried coriander leaves
⅓ tsp garlic granules
pinch of sugar
Squirt of tomato ketchup

image

METHOD

• Heat the oil in a medium saucepan with the cumin seeds, once they start to sizzle, throw in the chopped tomato and chilli

image

image

• Season with the rest of the ingredients and mix well.  Reduce the heat to a gentle simmer.  Squash the tomatoes and chilli with the back of your wooden mixing spoon, to release flavour

• Cover and cook for 5 minutes.  Stir in the tomato ketchup and cover again and simmer for a further 12-15 minutes

image

• Serve hot or cold with a flatbread of your choice.  We had spinach chapattis spiced with garam masala

image

image

Spring Baby Leek & Chilli Risotto

image

A fresh and light risotto ~ the perfect way to celebrate the arrival of Spring time here.  As the pink blossom on the tree adorns us.  Bright yellow flecks of daffodils gracing us with their presence. 

image

I absolutely love this time of year!

image

I happened to stumble upon some gorgeous crisp baby leeks and I just had to cook with them.  It’s the first time I have used baby leeks and what a delicious treat!  A certain sweetness was added to the creaminess of the risotto and the chilli cut through a little of the richness and warms the back of the throat!  I have to admit, that this is now my very favourite risotto recipe I have made.  I hope you enjoy it as much as we do!

Have a happy, fun filled day! Much love D x

INGREDIENTS

4 baby leeks sliced thinly
1 green chilli chopped finely
250g Arborio Rice
1 litre hot vegetable stock
1 tbsp butter
1 tbsp oil

METHOD

• Heat the oil and butter in a large non stick saucepan on a medium heat.  Throw in the leeks and chilli

image

• Sauté for 6-8 minutes.  Add the rice and combine.  Once the leek is softened start pouring a ladle of vegetable stock one at a time, stirring continuously

image

image

• As the rice absorbs the stock keep adding a ladle of stock at a time.  Cooking on a medium heat

image

image

• This process normally can take up to 25-30 minutes.  You may need a little extra stock.  As the risotto becomes creamy and the rice tender and soft, take off the heat and serve immediately

image

image

☆Please wear a daffodil to represent our fight against cancer!☆

Chocolate, date and nut truffles

Creative Mandy @ Sneaky fruit & veg made my chocolate snowballs..With the addition of some creamy almond butter. Please go over to her blog..She has some brilliant ways to sneak in goodness in her dishes!

Sneaky veg

These are absolutely amazing – the kids loved them AND thought they were being allowed a treat – when in reality they are packed full of goodness. I just wish I’d come up with the recipe myself – this is slightly adapted from the recipe for chocolate snowballs over on the wonderful Shivaay Delights blog.

Chocolate, date and walnut truffle  ingredients sneaky veg photo

Ingredients (makes 9)
100g chopped dates
40 walnuts
50g raisins
1/2 tbsp almond butter
1/2 tbsp cocoa powder
1/2 tbsp sunflower oil
1/2 tbsp maple syrup
35g desiccated coconut

Put all the ingredients apart from the coconut into a food processor and whizz up into a thick paste.

Using a little oil roll out little balls of the mixture with your hands into truffle size. Dip into the coconut and roll around until completely covered.

Chill in the fridge for at least an hour.

Chocolate, date and walnut truffle  ingredients sneaky veg photo The paste ready to be turned into truffles

Chocolate, date and walnut truffle  ingredients sneaky veg photo Dipping the truffles…

View original post 7 more words

Simply Mushrooms…

image

Tasty, chunky, sauteéd mushrooms in a turmeric, chilli and garlic dressing!  That was my breakfast this morning!  Simply done and hearty food for a Tuesday morning.  Team it up with some extras..fried egg, tomatoes if you wish.

Have a stunning day, Enjoy every minute of it! Time waits for no one…Much love D x

image

INGREDIENTS

1 punnet closed cup mushrooms, quartered
1-2 garlic clove crushed
½ tbsp olive oil
¼ tsp turmeric powder
salt to taste
dried red chilli flakes to taste

Wholemeal/granary buttered toast

METHOD

• Heat up the oil in a medium saucepan,  gently add the mushrooms, season with salt and the turmeric powder.  Saute for a couple of minutes on a medium heat

• Stir in the garlic and sprinkle in the chilli flakes

• Cook for a 3-5 minutes.  Keeping the mushrooms quite chunky looking in texture

• Spoon some mushrooms onto the toast, sprinkle some mature Cheddar cheese and gobble up quickly!

image

image

image

Marrow Masala

image

When I first got married, I would make really quick and easy meals for dinner and one that I came up with, was Marrow Masala.  Which I would serve up with some rice or khichdi.  A tasty and hydrating vegetable with onion and in a spicy tomato base has always been a winner in our home. 

I’m known for just eating it with some natural yoghurt, so healthy and so good for you!  It cooks extremely quickly and you have an incredible light curry in a matter of minutes!

Hope you all have a lovely week, see you tomorrow.  Much love D x

INGREDIENTS

1 medium marrow peeled & grated
1 small white onion grated
½ tsp sunflower oil
¼ tsp cumin seeds
2 cloves
Pinch of asafoetida
3 tbsp crushed tomato passata
½ tsp salt or to taste
Pinch of sugar
¼ tsp turmeric powder
¼ tsp chilli powder
1 tsp coriander & cumin powder
½ tsp garam masala
Chopped fresh coriander to garnish

METHOD

• In a medium saucepan heat up the oil, asafoetida, cloves and cumin seeds.  Once the seeds start to sizzle, throw in the grated onion and marrow

image

• Sauté for 5-7 minutes on a low heat until soft.  Sprinkle all the seasoning and spices plus the crushed tomato, mix gently

image

image

image

• Cover and simmer for a further 8-10 minutes and then garnish with some chopped coriander

image