A Hazelnut Brownie Ice Cream Cake

I adore brownies and always have them with some ice cream, so I felt a cake combined with both elements would be just great!  So here you have a brownie based sponge with ice cream in the middle.  Please feel free to add any type of nut or even extra chocolate if you wish.

Have a stunning day!  And enjoy! Much love D x

INGREDIENTS

60g hazelnuts roughly chopped, some whole
60g self raising flour
130g caster sugar
50g cocoa powder
30g brown sugar
½ tsp baking powder
¼ tsp salt
⅓ cup milk + 40g milk chocolate melted
1 cup melted butter/low fat baking spread
3 medium eggs
1 tsp vanilla essence

Filling
Vanilla ice cream

METHOD

• Preheat oven to 180°c, grease and line two 20cm diameter cake pans

• Combine the dry ingredients in a large mixing bowl or food processor

• Add all the wet ingredients, mix well and stir in half of the hazlenuts

• Divide the mixture between the two pans, scatter over the rest of the hazelnuts and bake for 20-25 until a skewer comes out clean when poked

• Leave in the pan to cool for 10 minutes and then transfer to a cooling rack

• When completely cool take one brownie half and spread on whipped ice cream and sandwich with the other half

• I like my ice cream soft and runny but you could set it in the freezer before serving

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Thank you! 1000 Likes On Facebook

I never thought that when I started a Facebook page for Shivaay Delights that I would get to 1000 likes.  I am extremely grateful to all that support me.  Here on WordPress, Facebook, Twitter and Instagram!

Much love to you all..love D x

A Marble Cake

I had not intended to put this marble cake up as a blog post and that’s why I have not taken proper pictures. I was just experimenting with the recipe but it turned out fluffy and it had risen well. I had put a picture of the cake up on my facebook page as soon as it came out of the oven and everyone asked for the recipe so here it is friends.

I’ll be baking an Easter Russian Cake, yes I know it’s not Easter but the flavours are so very festive and Christmas is only 119 sleeps away! 😉

INGREDIENTS

175g self raising flour
1 tsp baking powder
150g white sugar
3 eggs
120g butter/low fat butter spread
25g cocoa powder

METHOD

Preheat the oven to 180°c and line a cake tin with grease proof paper

Place all the ingredients, except for the cocoa into a large mixing bowl or food processor. Beat until all combined and fluffy for a few minutes

Pour half of the batter mixture into the tin and add the cocoa to the rest in the mixing bowl, mix well

Pour the remaining cocoa mixture into the tin and using a fork swirl into the vanilla batter

Place in the oven and bake for 35 to 40 minutes, leave to cool and then grab yourself a cup of coffee and devour

Thought For Tuesday

Too funny!! Hope you all have a fantastic day friends…I’m about to bake a Russian Fruit Cake, see you later…

Much love, D x

A Vegetarian Spanish Sausage & Bean Medley

I had this packet of mini vegetarian cocktail sausages sitting in my freezer collecting ice, that I had forgotten about. So when I saw the other ingredients I had to work with I thought the sausages would make the perfect satisfying addition.

I remember having seen a Spanish recipe for sausage and white bean casserole a while ago and my mind took my fingers and started to work on my very own version. A very satisfying and warming meal, no need for extra carbs such as bread or pasta. An immense dish with Mediterranean flavours that are always a winner for me! The spinach lifts the recipe at the end and the overall result is a feast for the eyes. Definitely a recipe I will be making again and again!

I really hope you enjoy it, Much love D x

INGREDIENTS

280g Vegetarian mini cocktail sausages
1 red bell pepper diced
1 tin butter beans, drained & rinsed
2 garlic cloves sliced finely
10 cherry tomatoes halved
3 large handfuls of baby spinach roughly chopped
1 tbsp olive oil
⅓ tsp dried red chilli flakes
⅓ tsp dried oregano
½ tsp smoked paprika
⅓ tsp garlic granules
Salt to taste
Fresh lemon to taste

METHOD

• Sauté the pepper, chilli flakes and garlic together on a low heat until pepper is tender, mix in the tomato and crush a little

• Add paprika, oregano, garlic granules and salt, mix well and add the sausages

• Cook for 5-7 minutes or sausages upon instruction. Throw in the butter beans and squeeze in some lemon juice

• Cover and cook for 10 minutes on a low heat. Put in the spinach at the end, combine well and serve

Simply relaxing…

Life is very busy at the moment and August is so jam packed for me! But I still couldn’t resist baking some vanilla cupcakes.

Even in stressful and hectic times, I have to bake.  It’s my way, of relaxing.  AND what’s better is that you get a sweet reward at the end! It’s a win, win!!!

This is the recipe I used and the result was yummmmmy!!!

https://www.bbc.co.uk/food/recipes/cupcakes_93722

Have a stunning Sunday friends! Much love, D x

Smoked Paprika & Lemon Hummus

A healthy dip for the weekend..I’ll be sure to make it today!
Have a wonderful weekend, Much love D x

Shivaay Delights

A light snack for me last night!  Something healthy and filling.  It is quicker making hummus at home then it is going to buy a small tub of it from the shops.  This way you have it fresh and a lot more for your money!

I based the hummus flavour upon the peri peri spice base that has been really popular here with everyone on the blog!  I incorporated some natural yoghurt to give the hummus a creamy texture and to help cut through the spice and tang of the peri peri and lemon.  I know that I will be making more varieties of hummus as my husband and I thoroughly enjoyed it!  I can’t wait…much love D x

INGREDIENTS

1 tin chickpeas rinsed and drained
2 small garlic cloves
½ lemon juice
1 tsp smoked paprika
1 tsp coriander & cumin powder
2-3 tbsp sunflower oil
¼ tsp dried…

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A Quick Mashed Tomato Bruschetta

Sometimes you’ll find that my recipes are all about the assembling! this was my lunch yesterday. I find myself pairing things up that I have and creating something new for my tastebuds nearly everyday!

This keeps food exciting and I get variation aswell as using up ingredients that I have in the kitchen. It’s a win win situation! 🙂

I love tomatoes and in this dish as they are boiled to soften instead of fried, this becomes a much healthier dish. The garlic granules really adds a tasty dimension. You can choose a bagel of your choice either made or bought. I’m still to conquer bagel making, it’s on my list of things to do!

INGREDIENTS

2 tomatoes boiled deskinned
1 bagel (red onion & chive)
Low fat butter spread
Salt
Garlic granules

METHOD

Slice and toast the bagel, spread the butter on both halves

Take one tomato and mash a little, place on one half of the bagel, season with a little salt and a sprinkling of garlic granules

Repeat for the other bagel half

Make a cup of tea and enjoy

Baked Potato Wedges with Italian Herbs

Originally posted on CafeGarima:
Craving potato chips? Well, we all do at some point. But refrain and hold back for the calories within! Thanks to Dimple Makani’s excellent recipe here, we can now indulge in these with no ensuing guilt. And…

Corn & Mozzarella Poppers With Italian Herbs

Since starting my foodie group on Facebook, SHARING FOOD WITH SHIVAAY DELIGHTS. I have met sooo many lovely people. We have all formed a foodie friend community and today I present you with a guest recipe from a very talented and innovative cook and friend Suchit Save

Yesterday he put these poppers up online and had us all drooling!!! So I thought it wasn’t fair, if I didn’t share this superb creativity with all WordPress friends.
Suchit is always coming up with funky food recipes and thinks about flavours and components that go so well together. I feel he is always thinking about food as are we, so he is in great company. I’m trying to convince him to come and join us on the food blogging scene. I know he will have a lot to offer and everyone will take to his genuine down to earth personality and gorgeous food recipes!

I will be hosting guest recipes here more often to encourage those awesome cooks out there, that don’t blog, to blog! and post their recipes! As we are missing out on all this delicious food at the moment…I’m working on it 😉

A very BIG Thank you to Suchit for allowing me to showcase his food and here’s to much more! Have a wonderful day, full of food, love and laughter. Much love, D x

INGREDIENTS

1 cup boiled corn (Add salt, pepper a little butter and a stock cube for that added flavor)
1 cup boiled and mashed potatoes
Mozzarella Cheese (cubed as per your wish! I kept them a tad bit bigger as I want more cheese to filling ratio)
2 tsp Mixed Italian Herbs (Only Oregano and Chili flakes work best as well)
1 tbsp finely chopped fresh coriander
1 tsp garlic powder+ 1 tsp olive oil/1 tsp finely chopped garlic slowly cooked with a tsp of olive oil
Salt & Pepper to taste

METHOD

Combine all the above ingredients (except the mozzarella) and set aside. Now, take a tablespoon of the mixture and insert a mozzarella cube in the centre so that it is completely encased with the potato and corn mixture. Repeat till the filling is all used up.

Now here’s the fun part: Take 3 bowls…

Bowl 1: Maida + Salt + Paprika
Bowl 2: Egg (lightly beaten) with a little salt OR buttermilk (for vegetarians)
Bowl 3: Breadcrumbs

Dip the poppers in bowl 1 (shake off excess flour)
Then in bowl 2 (let the excess egg drip away) and finally into bowl 3 the breadcrumbs
Repeat for all poppers

Store poppers in the freezer for at least 15 mins before deep frying them to a golden brown!

Enjoy piping hot with any dip of your choice!