Red Pepper & Lime Risotto With Feta

I can do risotto anytime of the year but this one especially as it’s extremely summery in taste. Tangy from the pepper, hot from the chilli and salty from the feta! Not forgetting the lift from the lime…Enjoy friends!

Much love, D x

Shivaay Delights

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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…

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See My Kitchen ~ Thought For Thursday…

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Totally agree with this…As I look back at my childhood, I remember nearly always being in the kitchen with all my family hovering around me.  I would sit at the breakfast bar on my assigned stool.  Not only to eat but to do my homework, revise, have my best friends round, enjoying a cup of coffee.

The kitchen is sooo the place to be! And without a doubt my most favourite room and space in the whole home!

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This is the Shivaay Delights Kitchen!

Enjoy cooking in your little haven…I’m going in there now to lose myself in creating more food fun!

See you soon friends! Much love D x

The Red Velvet Birthday Cake

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My first ever red velvet cake for my husband’s birthday!  He recently told me he liked it so that then became the cake of choice.  To compliment the flavour I wanted to smother the cake in a light chocolate buttercream frosting and to add a little acidity and sharpness the frozen summer berries came into play.
My 3 year old greased the cake tins with his favourite brush whilst I whisked up the colourful batter.

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I used a tried and tested batter recipe as it being the first time and especially for an occasion.  However the buttercream recipe is all mine…
Extremely delicious and minimal work.  The fruit and chocolate biscuit fingers make it that more glamorous, until my little one decided to stick his toy plastic dinosaurs right in the middle with the candle!  Well, after all it was for his Daddy!

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The red velvet sponge part of the recipe can be found @ http://divascancook.com/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair/

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Light chocolate buttercream frosting

INGREDIENTS

70g milk chocolate melted
100g butter or low fat butter spread softened
200g icing sugar
1 tsp vanilla extract

METHOD

Beat the butter and icing sugar together

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Add the vanilla extract and melted chocolate and combine well

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Spread on the top of the cake, also in the middle of the 2 sponges and then all over

Place some frozen berries on the top.  Stick chocolate fingers around the side of the whole cake

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I’m taking some of this cake with me to Angie’s Fiesta Friday Party over at the Novice Gardener come join us!

Paneer Shashlik Masala

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My husband absolutely adores paneer! He loves to eat it, prepare it and to cook it. So what better than to have a guest post recipe from him. He made this awesome masala yesterday for his birthday. I feel if you like something so much, automatically you’re able to make it soo well. This is extremely true for my husband!

He didn’t make it too spicy! knowing that our 3 year may want some, because he loves it too! and he was right… He nearly gobbled up EVERYTHING and we hardly got any! Lol 😉

So please be sure, if you have children, MAKE MORE!!! We’ve learn that for next time!!

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Happy Birthday Honey! Your birthday cake is about to me made! Much love, D x

INGREDIENTS

1 green bell pepper diced
1 onion diced
250g paneer cubed
Handful of chopped coriander
1/2 tsp smoked paprika
1 tsp dried coriander
Pinch of toasted cumin seeds
5 tbsp natural yoghurt
3 tsp tikka masala paste

METHOD

Put all the ingredients into a large bowl

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Mix the tikka masala and yoghurt together

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Pour over the ingredients and combine so that all the paneer, onion and pepper is covered

Cover and place in the fridge for 2 hours to marinade

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In a large deep frying pan, warm up 1 tsp sunflower oil on a medium to slow heat. Cook the paneer through. This may take up to 10 minutes or more. Stirring occasionally

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Once the paneer is soft and hot all the way through you are ready to devour

Serve up on a flatbread bread of your choice. We had a kidney bean curried flatbread I had made during the day

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Saag Aloo, I’m back to being healthy!

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So the plan was to take a cheeky break from our relatively healthy diet that both my husband and I are on. We did for a while…And I’m extremely happy to say I am back to eating healthy and even healthier! Yay!

The reason for the termination of the cheeky break was that I started to feel horrible physically. I felt bloated and guilty that I had to go back to the wonderful way it was!

I think anyone can tell you to eat healthy, but it’s only when you see what a difference it makes to you! It’s when you realise it’s the best thing for you. You feel better, not only physically but emotionally too!

So what better way to celebrate then to share my saag aloo recipe with you all. Fresh vivid green baby spinach draped over soft spiced new potatoes! It just couldn’t get better. Enjoy, much love D x

INGREDIENTS

500g new potatoes quartered and par boiled
200g baby spinach
2 cloves garlic crushed
1 green chilli finely sliced
½ tsp grated ginger
1 tbsp sunflower oil
¼ mustard seeds
¼ tsp cumin seeds
Pinch of dried red chilli flakes
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
1 tsp garam masala
Salt to taste

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METHOD

• Heat up the oil in a large saucepan with the chilli flakes, mustard and cumin seeds. Once they start to pop, gently add in the garlic, ginger and par boiled potatoes, mix well and ensure the potatoes are coated in the oil

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• Throw in all the spices and seasoning, combine well, pour in a little water to aid the cooking process (½ cup)

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•Cover and simmer on a low heat for 10-15 minutes.

• Put in the whole bag of baby spinach and cover to allow it to wilt, stirring occasionally

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• Leave to cook for a further 10 minutes, ensuring that the potato is now soft and fluffy. You may like add a little single cream to make the curry a little richer (leave out if Vegan)

• Serve up with some naan bread or chapattis

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Dairy-Free Coconut Gelato

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Melissa’s absolutely incredible coconut gelato looks crazy gooooood! I can’t wait to try this. My mouth is watering just by looking at the amazing pictures!
Awesome work honey!
Thanks for sharing x

Much love, D x

Smells Like Brownies

Dairy-Free Coconut Gelato

If you’ve been hanging around here for a while, you might know that my mom has a lot of food intolerances. We don’t get to share as many meals as I would like now that we live in different cities, but I am always looking for recipes and treats to share with her!

Ice cream has been kind of a doozy. When I was in high school, my mom and I used to have “Girls Weekend” regularly—basically two days packed full of shopping, Taco Bell (don’t judge me), chick flicks, and enormous amounts of ice cream. We still talk about doing that, but there are so many roadblocks! I have a toddler; she can’t eat ice cream. The capstone of the whole weekend, staying up late and eating ice cream until we make ourselves sick, has taken on a whole new meaning for her.

I know there are tons of…

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Chilli & lime water

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Chilli and lime work really well together in all sorts of different cuisines. Lime and salt add to a hit of tequila! And I really fancied something different to drink. I stayed away from the alcohol and wanted pure natural paramount flavour with an edge.

My husband was slicing up lime wedges for his bottle of Mexican beer and I thought a lime drink was the way to go. I wanted something salty more than sweet and my taste buds severely craved a new sensation.

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I then see, sitting on my glass chopping board ~ chopped thin slices of green chilli that I was using in my Calzone that was being made at the time. I put the ingredients together and hoped that something special would come of it!

It so did! and was an extreme delight that I am now here sharing this drink with you. The lime and saltiness hits your palette first, the sweetness from the sugar kicks in and then a slight hint of chilli lingers on the tongue. Really refreshing and really unique! Enjoy!

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INGREDIENTS

½ juice of a fresh lime
2-3 finely sliced green chilli
½ tsp icing sugar
Pinch of salt
200-250ml of cold water
Lime segments to garnish

METHOD

• Squeeze the juice of half a lemon into a glass, add the chilli and release chilli oils using a spoon against the glass

• Stir in the icing sugar and salt and then pour in the cold water

• Dunk the lime segments in and also squash them a little using a spoon

• Leave aside for a few minutes for all the components to fuse together. It is then ready to be served

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Thought For Thursday…

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This quote really spoke to me yesterday when I came across it online.  We do think about the generations that came before us but I haven’t done so in this way.

We are all made of love, nurtured, fed, looked after and so the cycle of love and life keeps turning!

Such a beautiful and heartwarming thought ♡

Have a peaceful and love filled day!
Much love D x