Greek Feta Tex Mex Taco’s!

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The first time I tasted feta cheese was with a dear friend of mine about 12 years ago. I had gone to visit him at university and he treated me to my first Greek Feta lunch.

Tangy, yet mellow thinly sliced soft white slabs of feta, all mixed with a tasty salad and heavenly dressing! I can still remember eating this adorable dish!

It is only until yesterday when I had a bit of the low fat feta cheese that it took me back to this memory buried in my subconscious. I must have had the low fat option the very first time as my palette recalled the taste that I’ve not had since then! I then came across some taco shells and a tin of refried beans in my store room and “Eureka!” Along came the notion of Greek tacos!

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I’m not going to tell you how good they were as I feel the pictures speak for themselves and I know you will be so tempted to try these! Enjoy! Much love D x

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INGREDIENTS

1 tin of sweetcorn, naturally sweet
125g low fat feta cheese
15 mini plum tomatoes sliced in rounds
1 red onion finely diced
½ cucumber peeled, finely cubed
Handful of freshly chopped coriander
Salt to taste
Fresh lemon juice

1 tin of refried beans
⅓ tsp smoked paprika
Squeeze of fresh lemon juice

Ready made taco shells

METHOD

• Prepare all the salad ingredients, season with salt and lemon

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• Crumble or finely cube in the feta cheese and combine well

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• On a low heat warm up the refried beans, once thet starten to soften into a paste, stir in the paprika and lemon juice

• Crisp up the taco shells by heating them in the oven by instruction and then snap in half. Spread a little of the bean mixture onto the shell and then place the salad on top!

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He just can’t help himself! 🙂

My Writing Process Blog Tour

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I am so excited that Ada @ More Food Please invited me to be a part of the My Writing Process blog tour! I have followed Ada’s blog from when I started to blog. She is an inspiration to me and also has become a dear friend on Facebook via WordPress. Ada’s recipes are soooo yummy and you’ll be wanting More food always as you look through her posts!

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For those who are unfamiliar with how the blog tour works, I answer a set of questions about my writing process and then introduce three other bloggers who will answer the same set of questions next week. Each of them would also introduce a set of three bloggers for the following week, and so on.

Recently I am finding that I am writing a lot more for my blog but my favourite Baking element has been put on hold…that and I’m trying to lose weight for my cousin’s wedding in August! So I’m trying not to tempt fate and bake any goodies lol!

My blog covers a range of vegetarian recipes that I either write up or adapt, mainly dependent upon the ingredients I have in the fridge. I have also written about Ayurveda which I have been interested in since I was a teenager. It is now that my passion for cooking that was stirred by the encouragement from my Aunt, allows me to explore this fascination even more.

The main reason for me starting the blog last year in July 2013 is because of my Aunt, who passed over of Cancer and who I have dedicated my blog Shivaay Delights to. I write to keep the passion of cooking which she ignited in me and to keep her memory alive! Recently I made a dish that I had made with her and it brought back such wonderful memories.

I write about my day to day experiences with food, be it cooking or eating or even pictures or thoughts I may have come across that insires me. I also write a weekly “Sharing super blogs” post, where I choose my Fab Four Bloggers off the week. I’m hoping to get round to all of my stunning blogging friends and their amazing blogs…

So without further ado let me introduce you to 3 more brilliant bloggers, who are close to my heart…and who will carry on the writing tour next week….

Firstly Sonal over @ Simply Vegetarian 777. A creative vegetarian blogger, a friend and most importantly has taken on the roll of my surrogate chilli sister as we both can’t get enough of it! She has always encouraged me and welcomed me into her blogging world and friends. Her recipes are divine, bursting full of flavour and you’ll always find something different to experience on a daily basis.

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Now comes my incredible Italian friend Michaela who explores her love of Italian food and from whom I have learnt to make authentic Italian dishes. Her tiramisu is to die for! I can’t wait to meet her one day and cook with her. Holiday in Italy…friends and food what more could you ask for! But for now go have yourself an Italian journey via Easy Italian Cuisine

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Prudy, Prudy, Prudy…my stunning friend over @ Butter, Basil & Breadcrumbs . She is a gorgeous person, never forgets to leave beautiful words after every recipe I write but must importantly I am inspired by her loveable energy and beyond original recipe ideas. Her logo is soooo cool and so is she…so please had over to and see for yourself…

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Thank you so much Ada , for allowing me to be a part of this tour! I am looking forward to reading the posts for next week’s blog tour!

See you all soon…much love D x

 

A Springtime Quinoa Salad For “The Heritage Cook”

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I had the honour to write for Jane Evans Bonacci’s blog the Heritage Cook and my recipe for “Asparagus, chilli & lemon quinoa salad” has been featured, whilst Jane attends to some blogging business.

Jane’s lovely blog is where in her words you will find ” Traditional comfort foods, gluten-free options, and healthy alternatives merge with today’s food trends to give you hundreds of recipes to choose from on The Heritage Cook!”  So come along friends check out my refreshing gluten free quinoa dish and many of Jane’s yummy recipes too…

Hope you’re all having a tremendous Tuesday. Have fun! and I will see you soon….Much love D x

A Warm Sweetcorn & Garden Pea Ebly Salad

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Ebly is a wheat berry where the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm is in tact. Wheatberries have a tan to reddish brown color and are available as either a hard or soft processed grain. They are often added to salads or baked into bread to add a crunchy texture. When wheat berries are milled the resulting flour is whole wheat
This side dish is often called Ebly, from the name of the first brand of cooked wheatberries.

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My parents first came across this gorgeous grain at a close aunt’s house. She had made a wonderful dish with a variety of vegetables and Ebly and my Mum especially couldn’t stop raving about it! She loved it so much that she instantaneously that week went and bought some. Low and behold I got her Ebly vegetable dish to try out straight away. I now can look back and understand why both my parents took to it so. A comforting grain that feels good once eaten. It is also able to absorb the flavours you throw at it! I too fell in love and now it’s your turn!

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A couple of days ago my Dad sent me a couple of pictures via email of his sweetcorn and pea Ebly dish which looked delightful! Yesterday I wrote down his exact recipe and as always couldn’t wait to share with you all, my friends! So here it is, a healthy and light meal for anytime of the day. Thank you Dad for the excellent recipe and pictures! Love you x

INGREDIENTS

1 cup Ebly pre boiled as per instruction
1½ cup frozen peas
1½ cup frozen sweetcorn
½ tbsp olive oil
¼ tsp cumin seeds
⅓ tsp turmeric
salt to taste
Squeeze of fresh lemon juice
Fresh coriander to garnish

METHOD

• Heat the oil in a large shallow saucepan, throw in the cumin seeds along with the sweetcorn and peas. Mix well and cook for 5-7 minutes

• Season with salt and add turmeric. You may want to add a little water if less moisture. Cover and cook for a further 10-12 minutes

• Stir in the pre cooked Ebly, re-season if need me, squeeze over the lemon juice and combine well and warm through on a low heat for 5 minutes

• Garnish with freshly chopped coriander

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Veggie chilli cheese fries

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One of my ultimate comfort foods. Chips with a spicy veggie chilli, topped with melted cheese and a soft fried egg. Where the runny yolk adds a further richness and sauciness to this cheerful dish.

It’s only 8 in the morning here but my tastebuds are wondering how this dish would feel again! I think lunch has been sorted!

Have a gorgeous and restful weekend! Put your feet up and grab yourself a plate of veggie chilli cheese chips or better still get someone to make it for you! 😉

See you all tomorrow with my Fab 4 of the week..much love D x

INGREDIENTS
Serves 2

For veggie chilli
300 g frozen quorn mince
1 medium onion finely chopped
1 green chilli sliced
2 cloves of garlic crushed
1 tbsp olive oil
200 g tomato passata or crushed tomatoes
150-200 ml water
1 tsp salt
1 tsp paprika
1 tsp ground cumin
1 squeeze of tomato ketchup

Pre-prepared
2 plates of cooked oven chips/fries
2 soft fried eggs made at final stage
2 slices of cheese

METHOD

● Heat the olive oil in a medium saucepan and sauté the onions, garlic and green chilli and add the paprika to the mix. Cook for 4 minutes on a low heat.

● Pour in the tomato passata. Throw in the ground cumin and salt. Add the tomato ketchup and stir well. Let the tomato sauce cook for 5 minutes on a low heat.

● Place the quorn mince into the tomato sauce, add water and combine well. Simmer for 15 minutes on a low heat and cover, stirring occasionally. If you require the sauce to be a bit runny then add a little more water than stated.

● Finally to assemble once chilli is cooked. Place chips on a plate, add veggie chilli. Then a slice of cheese and then top with the soft runny fried egg.

Tangy rolls of Khandvi

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An amazing writer, cook and TV personality, Tarla Dalal. The Indian cooking queen. I have made many of her recipes but recently I had the urge to eat Khandvi…A subtle tangy rolled snack made from (chickpea) gram flour and yoghurt. This particular dish is very special to me as my aunt and I made this together. She had taught me the technique.

However I had forgotten to make a note of the recipe, so I referred to Tarla Dalal’s brilliant recipe. The results were outstanding in terms of flavour. I didn’t take step by step pictures as it was my first attempt. But I know I will use this particular recipe time and time again so knew that all of you would love it too! I’m also bringing some at Angie’s Fiesta Friday Party co hosted by my lovely friend’s Selma & Jhuls…x

INGREDIENTS

1 cup besan (gram flour)
1 cup fresh yoghurt mixed with 1 1/2 cups of water
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder
a pinch of asafoetida
salt to taste
3 1/4 tsp sunflower oil
1 tsp mustard seeds
1/4 tsp asafoetida
5 to 6 curry leaves
1/2 tsp finely chopped green chillies (optional)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

METHOD

Combine the gram flour, yoghurt-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains)

Cook on a slow flame, while stirring continuously till it becomes thick (approx 8 to 10 minutes)

Grease a clean work top surface or a flat metal plate (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased plate or work top and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done

Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1)

When cool, cut the khandvi on each thali lengthwise (approx. 1½” in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3)

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.Pour the tempering over the khandvis.Serve immediately garnished with coconut and coriander

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The video link is in Hindi but it will give you an idea of the technique that is needed to make this dish
You Tube Video http://m.youtube.com/watch?v=C_2p-Si0gvU

Original recipe @
http://www.tarladalal.com/Khandvi-(-Gujarati-Recipe)-557r