Granola bars with toasted coconut

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I will be baking these again today and how could I leave you all out?..So here are some scrummy granola bars for you to enjoy with me…Have a worryfree Wednesday! Much love D x.

Shivaay Delights

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I keep seeing recipes with oats everywhere and to be honest I haven’t made anything with them since making flapjacks when I was younger! So I thought it was time.

My little ones love dried fruit so I had to use that in the bar. I’m hoping to make up some oaty recipes soon but felt that I should make a recipe tried and tested for now. I chose these granola bars as they looked so tempting! From My Humble Kitchen

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I replaced the cranberries with a mixture of dried fruit and wanted a toasted tasting bar so before the sticky granola mixture went in to the oven to be baked I scattered over a whole layer of snowy desiccated coconut. It came out all crunchy and added to this great recipe

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Hope you enjoy them! Have a wonderful weekend 🙂

Much love D x

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Sprinkled Coconut Ice

I can’t wait to make this!!!…From lovely Amy 🙂

Thoroughly Nourished Life

I know a sweet recipe is good when my little sister, who is usually collected, healthy and wholesome about her diet, loses her control and eats two or three pieces in one fell swoop. When I was thinking about an Easter gift for Jess I knew that chocolate eggs wouldn’t be her style, and then I remembered her delight over the presence of coconut ice at a wedding we attended recently – I knew what I needed to make immediately.

Sprinkle Coconut Ice | Thoroughly Nourished Life | Gluten Free

Coconut Ice has been a tradition in our family for a long time. Every Christmas as part of our huge Christmas dessert spread there is a crystal plate filled with little pastel squares. The same at Easter, and most other family gatherings. I must admit that we usually purchase our coconut ice, but after making this batch for Jessica’s Easter present I don’t think we will be buying it any…

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Black Eyed Bean Curry

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In every Gujarati home you will find that black eyed beans are used very regularly. In mine though, not so much until now. I have teamed up this mild flavourful curry with the sweetness of carrot, adding a little more goodness in too. Very little oil is used and overall a very filling and wholesome recipe.  Also brilliant for a vegan diet 🙂

I hope you’re all having a tremendous Tuesday and I shall see you tomorrow friends! Much love, D x

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INGREDIENTS

1 tin of black eyed beans drained and rinsed
1 large carrot peeled and grated
1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
1/4 tsp chilli powder
1/2 tsp garam masala
1 heaped tsp coriander and cumin powder
1/2 tsp salt or to taste
Lime juice to taste
1/2 tsp ginger & garlic paste
100g tomato crushed passata
1/2 cup water
Fresh coriander to finish (optional)

METHOD

Heat up the oil in a medium saucepan, throw in both types of seeds and asafoetida. Once it starts to sizzle, add the grated carrot and sauté for a few minutes

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Mix in all seasoning and spices. Combine well, add the beans and simmer for 7 minutes on a low heat

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Pour in the passata, water and stir in the ginger and garlic paste. Cover and cook for a further 10 minutes on low

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Squeeze over some lime onto the curry and serve with some rice or pitta bread

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A Fusion of Raita & Tzatziki

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Yesterday evening we had a chickpea masala curry and naan bread. I craved something tangy and spicy to go with it. I peered into our fridge, found an interesting set of ingredients to fulfill this craving.

This combination resulted in an Indian raita and Greek tzatziki fusion. One that cools down the palette yet warms the senses. By that I mean, the yoghurt and cucumber cools and the garam masala warms you up. The lime cuts right through the creaminess of the yoghurt. And is oh so refreshing!

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Another twist to the fusion is the addition of baby spinach leaves instead of coriander in a raita or mint in a tzatziki. The yoghurt dresses the shredded crisp leaves in the most delicate fashion and as it is not a herb does not overpower the whole dish.

Give it a go and let me know how you like it! Much love D x

INGREDIENTS

½ large cucumber finely grated
2 large handfuls of baby spinach shredded
1 clove garlic crushed
300g natural yoghurt
⅓ tsp garam masala
Pinch of dried red chilli flakes
Salt to taste
A squeeze of fresh lime 1 tsp or so
Drizzle of olive oil

METHOD

• Put all the ingredients into a medium sized serving bowl, apart from the lime and olive oil

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• Combine well, making sure the yoghurt is smooth and coats all the cucumber and spinach

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• Lastly stir in the lime juice and drizzle with a little olive oil

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• Ready to serve with an Indian meal or Greek! Enjoy!

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Shivaay Delights..Sharing Super Blogs

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I thoroughly enjoyed sharing my Fab four blogs with you last week and here I introduce you all my friends, to four more wonderful bloggers…
I’ve found it so difficult to share only four blogs a week, as I just want to share so many! However in time I know I will get round to you, as I appreciate you all. I’m also loving the fact that I am able to explore new blogs too by doing this post. So I am having way too much fun!

☆ I start off with Afra Cooking…Afra started her blog in March 2012 after her kitchen had been newly renovated. What a fantastic way to start! Her first post was one of my most favourite foods in the whole wide world..the perfect boiled egg. This is what I love about Afra, she cooks what makes her happy and in turn that joyful energy comes through to the reader. A lovely person and one who has supported me and Shivaay Delights, both here on WordPress and on Facebook. Thank you honey…

http://afracooking.wordpress.com/2013/05/21/tarte-tatin/

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This is an absolute stunning tarte tatin and the picture…simply splendid!

☆ Jhuls…Jhuls..Jhuls! A dear friend who comments on my posts daily, who is a kind and loving soul. Who is also very generous when it comes to giving away awards. So here I repay her love and kindness. The blog she has titled “The not so creative cook”, but that is so far from the truth! Jhuls cooks everything and its extremely creative, I especially love her baking. In particular these

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http://thenotsocreativecook.wordpress.com/2014/04/11/fiesta-friday-11-bars-of-gooey-ness-and-blissfulness/

The narrative is fantastic and funny and she is like a ray of sunshine in my life. Thank you Jhuls!

☆ I have recently come across Aneela’s blog “The odd pantry” , The way she writes is very entertaining. She has a way with words and the food is fantastic…Her own about description of herself wil keep you hooked. It did me!
“I am an Indian transplant in San Francisco who loves to cook. I love to cook because I love to eat; I get bored easily, and I need constant experiments to keep my palate from snoozing.”

A lovely bright layout, so welcoming and warm, just like Aneela’s personality

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http://theoddpantry.com/2013/10/26/solid-citizen-channa-dal/

☆ On to the lovely Serena @ The rustic plate..a blog that had me at rustic. Fresh ingredients prepared in a simple way, and boy does Serena do that! Stunning compilation of dishes and recipes to comfort your inner child. Just wow! From breads and biscuits to salads and sweet treats. You will find everything you want at the rustic plate. Go roam around and have a look for yourself….

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http://rusticplate.com/2014/04/15/some-cream-of-tomato-soup-please-but-hold-the-cream/

White Chocolate & Coconut Cookies

Hi friends…Hope you are having a lovely weekend. Today I’ve had a really busy day and my feet haven’t touched the ground. All I’ve been thinking about are these cookies and a nice cup of tea. So I thought you may like some too…I’ll be back tomorrow with my Fab 4 of the week…
Take care, enjoy! Much love D x

Shivaay Delights

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Ok, so we are 4 days into the new year and the baking has already begun. On request of my eldest, might I add! who wanted some cookies and I only had a bite! See I’m trying to be good! As I sit here chomping on a chocolate spread sandwich lol!

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We made them yesterday, especially for some dear family friends of mine. A family that lived a few doors away from me when I was young and where I spent most of my afternoons after school.

I’ve known the not so little ones anymore since they were tiny. I loved to play with the children and if I was sitting in my bedroom doing my homework, they would both be standing on their swings and calling out for me to come over! I see that sweet image so vividly still x

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It’s no surprise that both my babies have…

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Decadent mint chocolate brownies

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This is the first time I have experimented in making up my very own brownie recipe and I must admit it worked out well! When I follow certain recipes I never get the end result I want so I thought I would figure it out for myself! I was very happy with the result! So heres to more experimenting!

In this brownie you will also get a fiery hint of mint with the velvety chocolate texture that will allure your tongue for more! I’ve cut them into mini squares as they are very decadent and rich, eating a couple will be plenty and this way there is more to go round!!!

I’m bringing them along to Angie’s Fiesta Friday Party..where we all meet up and share our gorgeous food! I hope you all have a sweet tooth today…See you there! Much love D x

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INGREDIENTS

200g plain chocolate 70% cocoa solids
200ml single cream
20g fresh mint finely chopped
100g unsalted butter
1tsp vanilla extract
90g soft brown sugar
70g white caster sugar
3 free range eggs
85g plain flour
2 tbsp cocoa
Pinch of salt

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METHOD

• Melt the butter and chocolate in a medium non stick saucepan on a low heats. Then stir in the mint and cream turn off the heat and leave aside to cool

• Whisk the eggs and sugar until well combined, stir in the vanilla extract. Poor in the chocolate and cream mix once cooled. Fold in the flour, cocoa and salt using a figure of eight technique as not to knock the air out of the batter

• Grease and line a small square or rectangular deep baking dish. Slowly pour out the batter into the dish and place in a preheated oven at 160°c fan/180°c gas.
Bake for 30-35 minutes.

• Make sure that you take the brownie dish out as soon as the wobble in the middle of the cooked brownie goes! This is to ensure a squidgy and moist brownie!

• Leave for 10 minutes in the dish and then take out place on a cutting board and gently cut into mini squares and enjoy!

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Cheese, Cauliflower & Broccoli Patties

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So I went food shopping yesterday and I saw a packet of freshly prepared broccoli and cauliflower florets! So vibrant in colour that it set my mind off to what I was to make with it when I got home. So the packet found its way into my trolley and soon after into my kitchen.

The idea that I had, was to make these cauliflower, broccoli and cheese patties. So once I put all the shopping away I started on the task at hand. These crispy and tasty patties were created. Easy, fun and simple…give them a go and let me know what you think. Have a tremendous Thursday! Much love D x

INGREDIENTS

Cauliflower florets half
Broccoli florets half
1 onion
2 to 3 cups self raising flour
1tbsp oil
1 tsp salt
1/3 tsp garlic granules
1/3 tsp chilli powder
2 tsp coriander and cumin powder
Handful of mature cheese
Fine semolina for coating
Sunflower oil for shallow frying

METHOD

● Boil the cauliflower, broccoli and onion. Once soft after about 5-8 minutes, drain and then blitz all three in a food processor

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● Season with the salt and spices. Add the one tablespoon of oil and blitz to combine, stir in the cheese

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● Gradually add the flour until you get a soft thick runny batter

Heat up 1cm depth of sunflower oil in a non stick frying pan on a medium heat

● Take one tablespoon of cauliflower batter. Roll in some semolina and flatten to form a pattie

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● Gently place in the frying pan and shallow fry for a few minutes each side until both sides are golden brown

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● Serve with barbecue sauce or a chutney of your choice

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Tropical Train Muffins

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I couldn’t resist the train muffin tray I saw in a vibrant flourescent green sitting up on the top shelf by itself! My little one loves trains and loves me baking for him so this would be a double whammy of excitement!

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I decided to make these muffins for children/toddlers so the sugar has been reduced drastically. But still sweet especially with the juicy pineapple chunks. I wanted to add banana for more of a tropical feel but had run out, so maybe next time!

The train came out really well and it was so exciting to line it up and see the excitement on my 3 year old’s face! He insisted that he wanted to give some to his cousin brother..so I wrapped three compartments up and he was ecstatic sharing!

The flavours have been dimmed down a little for the kids and I will be making some more muffins for us adults very soon, so you don’t feel left out! Have a beautiful Sunday, much love D x

INGREDIENTS

250g plain flour
120g small pineapple chunks
40g dessicated coconut
55g soft brown sugar
25g caster sugar
1½ tsp baking powder
½ tsp ground cinnamon
1 large free range egg beaten
170ml milk
80ml sunflower/vegetable oil

METHOD

Preheat oven to 180°c/gas mark 4

• Add all the ingredients into a large mixing bowl apart from the pineapple chunks and combine with a wooden spoon or in a mixer

• Fold the pineapple in and then fill the train moulded muffin tray

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• Put the silicon tray on a metal baking tray and place into the oven to bake for 30-35 minutes. Until the tops are crisp and golden

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• Let the train muffins cool down and then slowly ease them out of the tray. You will have to slice off the raised muffin tops in order for the train to sit properly on a surface

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Arrange the muffin train and we’re off on our tropical adventure!

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