Roasted pepper, caramelised onion & feta bread

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6 and cook directly on the top shelf for 15-20 minutes until the skin starts to peel and a little charred. Deseed the pepper and take off skin, slice into thin strips and then halve the strips. Set aside

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2. To caramelise onion, heat 1/2 tbsp olive oil in a frying pan, add the onions, brown sugar and balsamic vinegar. Mix well and reduce to a low to medium flame and cook for 10 to 12 minutes. Stirring occasionally, The onion will have taken on a lovely brown colour and a sweet aroma. Set aside to cool.

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3. Turn the oven to 180c/350f/gas mark 4. Mix the eggs, milk and olive oil together. Add the flour, baking powder and salt to the egg mixture and stir. Do not over work just make sure the mixture is combined

4. Throw in the roasted pepper slices, caramelised onion and garlic and gently bring together

5. Grease a bread loaf pan with a little oil and flour it to avoid sticking. Place in the oven for 35-45 minutes making sure it is cooked on the inside by sticking a skewer into the middle of the loaf. Once it comes out clean it’s ready and will have taken on a golden colour. Leave in the pan for 20 minutes to cool and then ease out, slice and serve with some butter

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Thankful Thursday

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Yesterday evening I was greeted by a wonderful tweet from “Daddy’s Grounded.com” Husbands who must not be stopped!

I clicked on the link to find my husband’s praises being sung.  As you all know he loves cooking too and is my pillar of support!  He has contributed some gorgeous guest recipes that have been liked even more than mine!  I think he should start a blog of his own as he is always interested on how many likes and views he gets! 😉

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I am so thankful for him and it is even more satisfying to see how appreciated he is in the blogging world.  Being titled as “Shivaay Delights’ Husband” made me giggle but also filled my heart with pride.
So here I take time out to say THANK YOU to my Husband! For everything he does!  My passion for Shivaay Delights is enforced by his love of food and him supporting me on this amazing journey!  Love you!

Be thankful today for all those you love and tell them!  It’s always nice to hear! Much love D x

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The fresh baby leaf spinach penne featured above…

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Blanched Asparagus…

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When I saw elegant looking spears of asparagus make an appearance on Selma’s blog, “Selma’s Table” I just knew that i had to buy some and couldn’t wait to devour!
Until now I hadn’t just blanched them in hot water but oh my god will I be doing this again! Sweet, tender, crisp to the bite and now oil. The soft poached egg also provides a silky yolk sauce to dip the spears in….Awwww…I’m in heaven!

INGREDIENTS

10~12 asparagus spears
Fresh eggs
Wholewheat bread
Butter
Sea salt to taste
White vinegar
Boiled water

METHOD

Poaching the egg
To be honest it is only very recently that I have been able to poach the perfect egg to my liking, this is the method that has given me great results

In a shallow medium frying pan, pour in boiling water and set to simmer on low. Add a few drops of white vinegar to bind the egg. Crack the egg slowly into the middle of the pan

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Let the egg simmer for 5 to 7 minutes depending on how soft you want your egg

Turn off the heat and carefully remove from the water, rest on a kitchen towel to absorb the water. Place on some buttered toast

Blanching the asparagus

Place the spears in a bowl of very hot water and rest them for 6 to 8 minutes

Remove and drain the asparagus. Place with the egg and toast and season with flakes of salt

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For All Nando’s & Peri Peri Lovers Out There!

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Just in time for the World Cup!! Time for burgers, chunky chips, chilli sauce and cold, cold beers!!! Yay!

Nando’s here has become a household name and everyone is crazy for its food. Such spices and tang and succulent meals keep us going back for more. My 3 year old boy is no exception! To the point where he chose to have Nando’s style peri peri chips and burgers for his family birthday party! Though known for it’s grilled chicken, we opted for the veggie bean burgers, soya burgers and most importantly his favourite Spicy Peri-Peri Chips

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I made my own version of the famous garlic Nando’s hot sauce, that had my younger brother frazzled as how I captured this taste! Which I shall reveal to you all shortly.

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I wrote down all orders and how all my family members wanted their burger/pitta combination meal including cheese and pineapple which I always add to mine! Tastes soooo good! Even a peri peri mayonnaise was whipped up on request of my brother!

So first the Garlic peri peri sauce

INGREDIENTS

2 tbsp sunflower oil
2 tbsp plain flour
1 tbsp red chilli powder
½ tbsp smoked paprika
½ tsp garlic granules/powder
1-2 tbsp tomato ketchup
¼ tsp dried oregano leaves
⅓ tsp salt
2 cup hot vegetable stock

• In a medium saucepan heat the oil a little and then add the flour, cook and stir on a low heat for 2 minutes

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• Throw in all the other spices and seasoning and combine well

• Slowly pour in a little hot stock a little at a time, whilst whisking continuously

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• Once all the stock has been added simmer on a low heat for 10 minutes, stirring occasionally, half way through stir in the tomato ketchup

• The sauce will become a thick consisting whilst it cools down so you may need to thin it out with a little water before serving

Peri-Peri Mayonnaise

INGREDIENTS

2 tbsp light mayonnaise
½ tsp garlic granules
½ tsp smoked paprika
squeeze of lemon juice

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• Mix all the ingredients together and chill until ready to serve along your burgers and chips

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Quick Cinnamon Sugared Pretzel Bites

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Soft dough pretzels are now very much available here in the UK and believe me we all love them! I especially craved them during my pregnancy and got my husband to drive a few miles at the time, to buy me a massive cinnamon sugar coated pretzel. I vividly remember sitting on a wooden bench in the shopping mall, munching away with sugar everywhere.
I wish now I had thought of making them at home but I guess that may have in turn got me too fat, then I was already (pregnancy related lol!)

It’s no surprise that my little boy too is hooked on them. Up to now he has only had the plain ones but yesterday the monkey got introduced to cinnamon sugar! “I love sugar!”, he kept saying…I wonder why? 😉

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I decided to make pretzel bites, that way I didn’t feel the need to eat all of them. I was also really good as I shared a whole tub full with my youngest brother and his wife. He came to collect them especially and were thoroughly enjoyed from the message I later received from my sister-in-law. So pleased! Do give them a go plus the added benefit is that they are very quick to make and doesn’t follow the normal lengthy process of making pretzels.

Enjoy!
Much love D x

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INGREDIENTS

4 cups strong white bread flour
1½ cup warm water
7g instant dried yeast
1 tbsp sugar
½ tsp salt
2/3 tbsp butter melted
1 egg lightly beaten
1 tbsp water
2 tbsp ground cinnamon
4 tbsp caster sugar
2 tbsp olive oil

METHOD

• Preheat the oven to 210°c

• Mix warm water and yeast into a bowl and let it activate for 3 minutes

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• Slowly add the flour, salt and combine. Once the dough comes together, use olive oil on your hands and knead for 5 minutes until smooth. Use a little more oil if the soft moist dough starts to stick

• Divide the dough into 4 equal pieces and roll on a clean floured surface into 4 ropes, 1 inch in diameter. Then with a sharp knife cut into 2cm pieces

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• Lightly beat the egg and stir in the tablespoon of water for your egg wash. Dunk your pretzel dough bites completely in the egg wash and lay on a greased proof paper lined baking tray

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• Bake for 8-10 minutes, meanwhile combine the sugar and ground cinnamon on a large plate

• As soon as they are baked and golden brown

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Use a pastry brush to paint on the melted butter. Next dip them into the cinnamon sugar and coat well

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Serve warm, if you fancy a caramel dipping sauce with the bites check this out ~
My caramel sauce

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Pineapple, artichoke and jalapeño spring rolls

These spring rolls look extraordinary!!! 🙂

lushesfood

pineapple jalapeno spring rolls

Ah Summer… the only time of year when I lose weight without trying. Beach, pool, jogging, hiking with my dog, lazing in the sun and—best of all—eating loads of vegetables and fruit. Because they are what you want to eat in the Summer, not creamy corn chowder or lentil and goat cheese lasagna or curried pumpkin and apple soup. (Just a random selection of foods I thought I would not be in the mood for right now except that they all sound good anyways). All this garden produce food just looks so beautiful, colorful and hey-hey-hey-healthy.

The flavors of these spring rolls are right on the money (especially with a margarita). Don’t leave them sitting around too long as they get wet and start to loosen up and sag a little. Make sure you have a homemade peanut sauce for dipping.

Pineapple, artichoke and jalapeño spring rolls
makes 10 spring…

View original post 205 more words

An Indian Sweetcorn & Lentil Dal

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A large saucepan of lentil dal in this household will disappear so quickly, you won’t believe your eyes. So very nutritious and comforting that makes you feel good and really warm inside.

The sweetcorn adds buttery speckles of colour to this already vibrant orange dal. It brings the sunshine to your palette!…what more could you ask for

A meal you can prepare in less than 35 minutes and I will be experimenting more to come up with even quicker healthier meals, so watch this space! Enjoy x

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INGREDIENTS

2 cups red lentils
Boiling water
1 medium onion sliced in crescents
1 tomato diced
1 tin of sweetcorn drained
½ tsp grated ginger
1 tsp garam masala/ pau bhaji masala
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp dried red chilli flakes
1 tsp coriander & cumin powder
Salt to taste
150g tomato passata
1 tbsp sunflower oil
Freshly chopped coriander to garnish

METHOD

• Bring the lentils to a boil and then gently simmer for approximately 10-12 minutes, making sure there is enough water at all times. Once lentils are soft and a little mushy turn off the heat and set aside for later

• Heat up the oil, mustard seeds and chilli flakes in a large saucepan. When the seeds pop throw in the onion, tomato and ginger, sauté for a few minutes

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• Add all the spices and seasoning plus the tomato passata

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• Stir and lower heat to a gentle simmer, cook for 5 minutes with the sweetcorn and then carefully pour in the lentils with the water

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• Bring to a boil and then on a low heat cover and simmer for 10 minutes

• Garnish with fresh coriander and serve with fluffy basmati rice

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