The Veggie Meatball Sub???

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So what’s up with everyone that eats meat that love “The Meatball Sub”?  Everywhere I look,  especially on US TV channels I see people chomping on these soft baguettes with marinara sauce and cheese oozing out!  And for somebody who doesn’t eat meat, it has left me intrigued for a very long time!…

Having also a major love of the TV show “Friends” growing up, we all know about Joey’s absolute obsession and fascination with food! Especially the meatball sub!!

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I have made my own vegetarian version but used ready made frozen soya protein balls.  I will however figure a way to make a home made version very soon.  If any of you lovely people have a vegetarian (meat)ball recipe,  please send me the link.  For now I hope you enjoy this as much as we do!

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Have a super Sunday friends! Much love D x

INGREDIENTS

Large packet of quorn/soya frozen meatballs
2 tbsp olive oil
400-500g crushed tomato passata
1 onion finely chopped
2 garlic cloves minced
1 tomato diced
½ tsp salt or to taste
½ vegetable stock cube
⅓ tsp red chilli powder
¼ tsp sugar
½ tsp garlic granules
½ dried oregano
1 tsp barbecue sauce

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Fresh baguettes
Slice cheese
Butter

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METHOD

• Heat up 1 tablespoon of olive oil in a medium saucepan, once it is hot shallow fry off the soya balls upon instruction.  (Mine said to cook for 5 minutes in just a little oil at first then to cook and simmer in a sauce of my choice) once done, set aside

• In a large saucepan heat up another tablespoon of oil and sauté off the onion and garlic.  Throw in the tomatoes cook for a few minutes

• Pour in the tomato passata and add all seasoning and spices plus the bbq sauce  Bring to a gentle simmer, cover and cook for 5 minutes

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• Carefully place all the meatballs into the marinara sauce, combine well and leave on a low heat, cover again and simmer for 15-20 minutes

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• Heat up the baguettes, I used ones that had to be baked, slice, butter and place cheese slices on the base of the baguette

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• Spoon in the veg meatballs and sauce on top of the cheese, so that it melts the cheese and Simply Devour!
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Mini Mature Cheddar & Cayenne Scones

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Sharing a chilli and cheese snack sensation! Warning! These mini scones are very moreish! Enjoy! Much love D x

Shivaay Delights

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I love cheese and I love chilli! I’m always craving that combination! So I thought as it goes extremely well together, that I can make up a recipe for these two ingredients as a traditional savoury scone.

I made mini scones so didn’t feel guilty having one! You get the strong taste of the mature cheddar with a delicate hint of chilli which hits your taste buds right at the end. They nicely spiced up my palette after all the yummy sweetness I enjoyed over Christmas! Hope you enjoy them!

INGREDIENTS

200 g self raising flour
50g butter
60 g mature cheese
150 ml milk
Pinch of salt
1/2 tsp cayenne pepper
A little milk to brush the scones

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METHOD

• Pre heat oven 220c/425f/gas mark 7
Mix flour,pepper and salt. Rub in the butter

• Add cheese and bind with milk to form a soft dough

• Lightly flour…

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A Healthy Cinnamon & Cocoa Quick Bread

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After going to Canada a few years ago, I fell in love with the “Cinnabon” buns! I have been meaning to recreate them at home but know that if I do, I will feel extremely guilty knowing I can make and eat as many as I would like to!

So yours truly, has come up with a very healthy version in comparison to the delightful cinnamon roll covered in sweet cinnamon cream cheese glaze and buttery cakey bread.  It’s a bit light on the sugar it has no fat in it whatsoever but still satisfies and is a delightful treat!

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INGREDIENTS

250g self raising flour
1 tsp baking powder
½ tsp salt
100g sugar
1 free range egg
1 cup milk
1 tsp vanilla extract
⅓ cup natural yoghurt

Glaze & topping
2 tbsp caster sugar
3 tsp cinnamon powder
½ tbsp cocoa powder
2/3 tbsp water to combine

METHOD

• Preheat oven to 180°c.  Grease and line a loaf tin

• Mix all the dry ingredients in a large mixing bowl or a food processor 

• Whisk all the wet ingredients together and pour into the flour mix

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• Whizz or stir until the dough comes together.  It will be quite a wet and sticky dough.  Empty out into the loaf tin

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• For the cinnamon topping,  put all the ingredients in a saucepan or bowl and whisk to combine

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• Take a few teaspoons of this mixture and carefully place on top of the dough in different places

• Using a knife or skewer swirl the cinnamon glaze into the dough

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• Bake in the oven for 40-45 minutes or until a skewer comes out clean when poked

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• Leave to cool in the tin for 10 minutes, remove and cool on a rack

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• Once completely cool, use the same glaze from before and drizzle over the loaf

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• Make yourself a cup of tea and grab a slice! You deserve it!

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Bright Broadbean & Paneer Curry

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“Paneer please Mummy?!” is very much a question I hear alot!  So I gave in to my little one but had to add some goodness in also.  Broadbeans seemed perfect.  They add an earthiness to this curry along with the tang from the tomato and sweetness from the red onion.  You can make it as spicy or mild as you like by adding or removing spices and chilli. 

A very bright and colourful curry that will end your day on a really happy note.  Once again a quick and simple recipe to be enjoyed in no time at all.  Hope you all are having a splendid day! See you soon! Much love D x

INGREDIENTS

225g paneer sliced into thin chunks
1 cup frozen broad beans
1 red onion sliced
1 large tomato chopped
2 garlic cloves minced
1 chilli finely chopped
1 tbsp olive oil
⅓ tsp mustard seeds
⅓ tsp cumin seeds
Pinch of asafoetida
¼ tsp sugar
100g crushed tomato passata
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
2 tsp shahi paneer powder/garam masala
1 tsp salt or to taste
Boiling water
Lemon to taste

METHOD

• In a large saucepan, heat the oil with the mustard, cumin seeds and asafoetida

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Once the seeds start to pop and sizzle, add in the onion, garlic, tomato and chilli. Reduce to a low heat and sauté for a few minutes, stirring occasionally

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• Pour in the passata, throw in all seasoning and spices.  Mix well, cover and cook for 5 minutes

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• Add the paneer and broadbeans, combine well.  Pour in a little boiling water to give a more saucy base

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• Cook and cover on low for 15 minutes.  Finally squeeze in some lemon juice. Serve with soft naan and fluffy rice

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Sauteéd Green Goodness For St Patrick’s Day!

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It had to be done today!  A green dish inspired by my Dad for a special day!  A very Happy St Patrick’s Day to all that are celebrating.  It has been really lovely to see the different recipes that have been cooked and presented on our blogs for today! Everyone is in the joyful spirit! I too had my very first proper taste of Guinness this weekend.  I really liked it.  To me it was like a mature smoky coffee taste which was really pleasant! I can’t wait to bake some goodies I have bookmarked that have Guinness in them!

Have a gorgeous day! Enjoy yourselves!  Much love D x

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INGREDIENTS

1 medium aubergine chopped into chunks
1 cup frozen garden peas
8-10 asparagus spears chopped
1 large courgette peeled and chopped
1 tbsp sunflower oil
1 garlic clove crushed
Salt to taste
⅓ tsp turmeric powder
1 tsp coriander & cumin powder
Fresh lemon to taste

METHOD

• Heat up the oil in a medium non stick saucepan,  throw in the aubergine and peas.  Coat well with the oil and cover.  Cook on a low heat for 5 minutes then add the asparagus.  Cook for a further 6-8 minutes

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• Season with salt and spices,  put in the garlic, courgette and mix well.  Once again cook on a low heat for 8 minutes or so, to allow absorbtion of the flavours

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• The courgette will be al dente at this stage,  squeeze in some fresh lemon.  If you wish to cook the vegetables further to soften just let it cook through until you prefer

• Serve on its own or with some toast

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A Refreshing Take On Bhel

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Bhel is a savoury Indian snack, and is a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.  Traditionally you can include chickpeas, potatoes, onion and date chutney too.  However my husband has always had his own take for a quick delicious snack fix.

Normally he would just chop some tomato, onion and coriander and combine with Indian snacks such as Bombay Mix, Chevdo or sev.  This version he made, was so nice! That it had to be shared! Extremely refreshing with the choice of herbs especially the mint.  Spicy with the addition of chilli and also a little warmth that hits the back of the throat from the tasty radishes.

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I haven’t put measurements up for this chaat mix as you can add or omit as you prefer and this way you can make as much as you want!  I had a massive bowl full!  Ok..no! We shared it ;). I’m still trying to be good! Lol!

Perfect for a party as a snack or even simply to nibble on with drinks!  The sun is out today and I can feel it’s going to be a stunning Sunday!  Have a beautiful day and I will see you all tomorrow!  Much love D x

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INGREDIENTS

Radishes
Cucumber
Red onion
Red chilli
Lemon
Fresh mint
Fresh coriander
Indian crispy snacks
Amchur/mango powder
Tamarind chutney

METHOD

• Finely chop all the vegetables and herbs

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• In a large salad bowl mix the Indian snacks equally and add the chopped ingredients to the bowl

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• Mix well, squeeze in some fresh lemon juice to taste.  Sprinkle in some amchur powder and mix in a little tamarind chutney

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Salted Peanut & Pumpkin Seed Brittle

Hello friends! I’m making this today as a gift for my neighbours! So I thought I would share this sweet and salty joy with you all! Have a gorgeous Saturday! Much love D x

Shivaay Delights

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If you have a major sweet tooth and have a “salty sugar” craving as much as I did today, then your in luck! This salted peanut and pumpkin seed brittle will be sure to satisfy you and make you feel really happy!

I’m sure we all buy brittle and candied peanut bars but I until today, have never thought to make it. It makes a beautiful gift and I know I will be making more for my friends and family. I’ve adapted this Martha Stewart recipe by adding pumpkin seeds to this brittle. The colours are so divine and once set looks like a stained piece of glass with delicious ingredients emersed into it.

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Hope your having a restful Sunday, much love D x

INGREDIENTS

Unsalted butter for baking sheet
2 cups white sugar
½ cup of water
Pinch of salt
2 cup salted peanuts
½ cup pumpkin seeds not…

View original post 171 more words

Super Soya & Quinoa Stuffed Peppers

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I have always used rice as a stuffing for roasted bell peppers but because I am trying to eat low fat! (Trying desperately!) And high in protein! I thought soya and quinoa would be the perfect combination and would really compliment the pepper.

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So earlier this week, I got my experimenting apron on and started a recipe that I wrote up as I cooked it.  This is one thing I am really enjoying about food blogging as I know I have to create and make new dishes whether mine or gorgeous recipes I find online! Especially from all of you my friends x And I am loving every minute of it!

My husband, loved them but I don’t think four pepper halves is enough as it is a light meal. It can be an ideal starter or just make more of it!! Which I intend to do next time.  For now these quinoa & soya mince peppers are making there way to Angie’s Friday Fiesta Party over @ The Novice Gardener. Come share your lovely recipes there! The more the merrier! we will have sooo much fun! 

Have a super duper weekend! Much love D x

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INGREDIENTS

4 bell peppers deseeded and halved
150-200g soya mince frozen
2 garlic cloves crushed
1 tomato chopped
1 tbsp olive oil
⅓ tsp dried coriander leaves
150g crushed tomato passata
½ tsp salt or to taste
½ vegetable stock cube
1½ cup pre cooked quinoa
Squeeze of fresh lemon
Boiling water to thin out
2 Green chilli chopped
Grated Cheddar cheese

METHOD

• Preheat the oven to 190°c and place the peppers on a roasting tray having greased them a little with olive oil.  Roast for 15 minutes until the peppers are slightly tender

• Meanwhile heat up the oil in a medium saucepan on a low heat.  Sprinkle in the coriander leaves and sauté the chopped tomato

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• Pour in the passata, stir in the salt and crumble in the stock cube.  Mix well and cook cook for 5-7 minutes

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• Throw in the soya mince and add a little boiling water to thin the sauce out.  Cover and cook for 15 minutes on a low heat

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• Mix in the pre cooked quinoa

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Into the soya mince and squeeze in a little lemon juice

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• Fill the semi roasted peppers and fill with the quinoa stuffing, throw over some green chilli and grated cheese to form a topping

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• Place back in the oven for 10 minutes or until the cheese has melted

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• Serve with some crusty bread or a salad of your choice
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