An Asparagus & Feta Pancake…

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My husband eats eggs but doesn’t do omelettes. Though I love them, frittatas are out of the question. So to reach a compromise and please both of us I decided to make a the thick and deep tasty pancake. Full of Spring asparagus, all tender and yummy. The feta as always adding a certain saltiness and zing to the overall dish.

I just put it together as I went along and I know that this will be made again and again in our home. Perfect for brunch or a light lunch…Hope you all enjoy it my friends..until next time, much love D x

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INGREDIENTS
8 tender stem asparagus chopped
80g feta cheese
1 cup self raising flour
Salt to taste
Olive oil
1/2 tsp mustard
1 free range egg
Milk as required

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METHOD

● Heat 1 tablespoon of olive oil in a large frying pan. Sauté the asparagus on a medium heat for a few minutes and season with salt

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● Meanwhile in a large mixing bowl. Throw in the flour and egg, whisk away. Add the mustard and pour in some milk to form a pancake batter consistency

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● Whisk away any lumps and stir in half the feta in smallish chunks

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● Once the asparagus is ready, pour in a little more olive oil into the pan.

● Pour in the batter amongst the asparagus and reduce to a low heat. Crumble the rest of the feta and cover the pan

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● After 10 minutes check if the top of the pancake has set, if not recover and wait a few more minutes

● Once set well, gently turn the pancake over and cook for 5-10 minutes until both sides are golden brown

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● Serve with some coleslaw or a salad of your choice

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Shivaay Delights…Sharing Super Blogs!

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I want to show my appreciation to my fellow foodie blogger friends,  for all the support and love they give to me on a regular basis.  Awards are lovely but I really wanted to show off individual creations from these wonderful cooks.  So today starts the first of many Sharing Super Blogs posts and fantastic food creations…

I start off with Prudy from Butter, Basil and Breadcrumbs…a beautiful person and an amazing cook.  She has a variety of foods that she posts and her skills are endless.  A beautiful lay out of her blog, especially the characterized cook busy in the kitchen entices you to come back and see what more Prudy has been cooking and baking away.  I particularly love this recipe that I saw this week from Prudy…

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Looks so delish…I posted it on my Facebook page and so many people have loved it too…Strawberry Banana & Cheesecake Splits…Thanks for always being there Prudy…x

The pretty Lillian over @ Sugar and Cinnamon is a very talented pattisier who not only tries to make healthy versions of her favorite desserts but tries her hand at Vegan recipes plus she herself is lactose intolerant.  This doesn’t stop her.  Lillian never fails to amaze me with the range and variety of desserts she creates and posts.  I like Sugar and Cinnamon and you can see that in my recipes but I love Lillian’s “Sugar and Cinnamon” blog!

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A stunning picture showcasing Lillian’s Chocolate & Coconut Tarts.  How can you resist them???

Next is amazing Amruta..who is over @ Minty Chai…love the blog name, as I love mint and can’t do without my chai! In her own words “Cooking and baking is my favorite way to unwind and photography is a hobby I developed as I travelled around and wanted to capture the world from my perspective.” And boy does she capture it well. You must see her outstanding photography…here is just a snippet

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This extremely elegant Fig And Mascarpone Tart had me at the fact that the figs are homegrown! Wow…How I would love to grow such exquisite fruit…The flavour combination is superb and I for one can’t wait to make it!

I have recently started following the lovely Farianti over @ Simple Delights..I absolutely adore her simple style of cooking and the delights she creates are too good not to be shared. You all know my love for Nutella, so when I saw this Nutella Filled French Toast recipe…my mouth was watering just by looking at the pictures

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Follow Farianti and you will be introduced to delightful recipes and such a kind person. Thank you for your support for Shivaay Delights!

So here you have my Fab Four for the week and I will be back next week with some more incredible fellow blogger friends that I wish to show off and thank!
Have yourselves an exciting Easter break, much love D x

My Not So Funfetti Cake For Easter

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It’s Good Friday and I bring you a lemon butter cream topped cake with white pearls. The other element of the coloured balls within the sponge dissolved into the soft batter whilst being baked! So no “Fun-fetti“ effect 😦 But I achieved a crumbly soft sponge with an extremely pretty butter cream topping, so I was happy 🙂 *Lesson for next time…buy really good quality coloured sprinkle balls!

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I hope you are all having a relaxing Easter break, ours was packed with fun at the farm. Which we thoroughly enjoyed in this lovely Spring weather and the countryside air has re-energized me! Enjoy lots of food and eat as much chocolate as your heart desires. Happy Easter to you all! I will see you very soon…
Much love D x

INGREDIENTS
For the cake

130g butter softened
150g caster sugar
2 large free range eggs
Zest of 1 lemon
1/4 tsp vanilla essence
175g self raising flour
1/2 cup coloured sprinkles
4 tbsp milk

Lemon butter cream topping
100g butter very soft
Juice of one lemon
1/2 tsp lemon extract
3-4 cups icing sugar

METHOD

● Preheat oven to 180°c, grease and line a long loaf tin

● Cream the butter and sugar in a mixing bowl or food processor, add the zest and vanilla extract..combine well

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● Fold in the flour, stir in the milk. Throw in the coloured sprinkles and mix

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● Empty the batter out into the greased loaf tin and bake for 35-45 minutes…or until a skewer comes out clean when poked

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● Leave to cool in the tin. Meanwhile get your butter cream ready

● In a food processor, whizz the softened butter with the lemon juice, extract and 2 cups of icing sugar. Once all creamy, gradually add the rest of the icing sugar. Taste and adjust accordingly so that it spreads well when topping the cake

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● Using a spatula, dollop the butter cream onto the cooled cake. Use a fork and make swirly wave patterns for effect

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● Carefully place pearl ice balls onto the butter cream for the added finish

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Entering into the Pink Whisk and Two little fleas baking competition

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I wanted some FRESH BREAD…

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I’m feeling a little under the weather today, but a girl’s got to eat…so I raided my pantry and found this

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Yes ok..it’s a packet job! But boy did it work well.  So well that I had to share, as I always do..still needs to be kneaded and set to rise but ultimately you get a wonderful and tasty…more importantly fresh out of the oven loaf!

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I’ve just enjoyed a few pieces and I think I’m now going to drape myself in my pink Mini Mouse blanket and take a nap….can you believe it?..I’m actually going to get some rest…otherwise as most of you know, I am always on the go!  See you tomorrow friends x

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Red Pepper & Lime Risotto With Feta

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and cover each grain in the oil

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● Start pouring a ladle of vegetable stock one at a time into the rice mix. Keep stirring on a low to medium heat

● Once the stock is absorbed add another ladle full into the saucepan. Continuously mixing

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● This should go on until the rice becomes tender and soft and the risotto creamy

● Season with salt and stir in the lime juice. Serve with a topping of crumbled feta cheese

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A Mexican Vegetarian Lasagne

A bright, tasty Mexican fusion recipe..One that we adore..simple and quick. You most likely will have the ingredients sitting in your store cupboard..Give it a whirl! I hope you enjoy it…Have a peaceful day! Much love D x

Shivaay Delights

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I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x

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INGREDIENTS

For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata…

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The East England Food Festival

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My husband had told me that we were going out on Sunday on a dinosaur trail in the grounds of a Stately Home, as a treat for our little ones.  Though thoroughly surprise me when we got there, as the East English food festival was on!  I think I was more ecstatic than my sons were about seeing the dinosaurs.  I was just so happy that I had taken my camera along with me.  So here are a few snaps from yesterday and a wonderful time at the food festival…

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These pretty platters are made out of recycled marble tiles with print of all sorts..you can place anything upon them from cheeses to breads, pizza and pies!

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This range of cheddar cheese was absolutely stunning…from “The Great British Cheese Company”. I just couldn’t resist but buy some ploughman’s flavoured Cheddar, after sampling some, I was hooked!

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Colourful array of oils…sometimes I wonder why I buy olive oil from the supermarket, when there are so many tasty varieties available. Note to myself : next time I run out of olive oil… look online and purchase.

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It is really fascinating how many different oils you can actually get your hands on!

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Hands down! These are the best cupcakes I have ever tasted! I devoured and shared a little bite with my husband. They were very beautifully presented, all hand made and sugar paste decorations handcrafted with love

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Here are The Mulberry Girls who are responsible for these delicious sweet creations. Natalie and Claire were so helpful and truly passionate about their product and they should be. An assortment to please all palettes..just Superb!

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Easter cupcakes that went down a treat.

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I could smell the aroma of these striking coffee beans around the tent. So elegant and presented so well. Just loved this!

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Lots of spices and pickles to keep all of us foodies busy in the kitchen…If I had the choice I think I would buy everything that I saw lol 🙂

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A big stall dedicated to all baking goodies. I was so excited, I didn’t know where to look..though I had to get some olive bread to go with the cheese I had bought earlier. The loaf was incredibly soft and fluffy. Brilliant bakers!

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The first time I have ever seen a curried flavoured cheese! Very original…

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We end on a delicate sweet note with this scrummy coconut ice. I wish now I had bought some. Oh well..will have to make some soon to satisfy my craving.

I really hope you enjoyed coming round with me at East England food festival. We were very lucky with the weather, it was extremely sunny, quite warm and a cool breeze. Spring was definitely in the air plus fantastic food and drink and family, what more could you want!

Have yourselves a peaceful and productive week and I shall see you tomorrow with a new flat bread recipe. Much love D x