Tuesday’s Top Tips

This week is going to be very hectic for me so I will be sharing recipes from the archives and some new recipes from you all too! I should be writing up new blog post and recipes next week. I have got so much to share…

Have a lovely day! Much love, D x

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☆ To avoid the avocado going black once sliced. Place a slice of lemon onto the avocado half

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☆ Refreshing Lemon & Lime ice blocks for water

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A Creamy Chapati Curry

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Lunchtime yesterday was about using up food that I already had ready to eat! My husband discovered some chapatis and fancied them hot. I thought to curry them up in a creamy yoghurt sauce laced with garlic and chilli. I have watched my Mum make this wonderful dish when it was just me and her for lunch, when I lived at home. We both love tangy yoghurt and this spicy sour sensation really is something very enjoyable!

A light yellow silky sauce to accompany and soak into the pre cooked chapatis! A definite staple in our home when we have left over chapatis!

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INGREDIENTS

4 pre cooked chapatis/tortillas torn into bite size pieces
4 tbsp mild natural yoghurt/greek yoghurt
½ cup water/100 ml water
1 large garlic clove crushed
¼ tsp mustard seeds
¼ tsp cumin seeds
pinch of dried red chilli seeds
⅓ tsp garam masala
⅓ tsp turmeric
½ tsp coriander & cumin powder
⅓ tsp chilli powder
⅓ tsp salt or to taste
Fresh coriander to garnish

METHOD

• Whisk the yoghurt and water together

• Heat the oil in a medium non-stick saucepan, add the chilli, mustard and cumin seeds along with the crushed garlic

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• Once the seeds start to pop slowly add the yoghurt mixture, stir in the seasoning and spices and whisk on a low heat, throw in the chapati/tortilla and whisk

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• Keep on a low simmer and stir to avoid separation of yoghurt. Do not boil just let the sauce warm through and serve with a sprinkling of fresh coriander

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Chocolate Muesli Cookies

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I bought some “Luxurious Chocolate Muesli” from the supermarket for breakfast and there is so much of it!  That I thought it would make a great base for a cookie.  It already has rolled oats, toasted malt wheat flakes, milk chocolate curls, raisins, sultanas, nibbed hazelnuts and flaked almonds.

So it was just a matter of combining these yummy ingredients with some even yummier cookie ingredients and forming these cookies, that turned out really awesome!  Even though I say so myself!!  So crispy, crunchy yet a chewy cookie.  I added less sugar than in a normal cookie recipe as the raisins and sultanas provide a natural sweetness.

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The toasted malt wheat flakes and nuts really add to the texture of this cookie.  Ideal anytime of the day but also can be eaten as a breakfast muesli cookie!  I really you hope you all enjoy them as much as we do. One even made it’s way into Cookie Monster’s mouth courtesy of my little one! 🙂

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Have a stunning day, much love D x

INGREDIENTS

220g self raising flour
200g chocolate muesli mix
130g granulated sugar
1 heaped tbsp cocoa powder
1 tbsp maple syrup
180g butter melted
2 tbsp sunflower oil
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, grease and line 2 baking trays

• In a large mixing bowl or food processor combine all the dry ingredients apart from the bicarbonate of soda.  Mix in the oil

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• Heat up the butter and syrup on a low heat.  Once melted add the water then the bicarbonate of soda.  Stir, it will start to bubble and fizz a little

• Pour this hot butter mixture into the biscuit crumbs.  All the ingredients will come together

• Take a little mixture and gently form into a ball,  pat down with your palm making the ball into a disk of 3-4 cm

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• Place a few on a tray.  Keep them apart from each other as the cookies will spread when baked

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• Bake for 12-15 minutes.  Leave the cookies in the tray to cool down as they will be soft initially.  Once they start to cool they will become crunchy.  Transfer to a cooling rack

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Banana & Lemon Iced Squares

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After seeing Selma @ Selma’s Table and Karinna @ Cheesy Biscuit make wonderful citrus flavour desserts, I just had to make me some.  This time however I introduced a new fruit into the mix ~ the banana.  I wasn’t sure how this recipe would come out but I was pleasantly surprised by the flavour combination.

It’s like a little tropical sunshine shines onto your palette when your eating your way through a spongy, sweet, soft square of deliciousness! 

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Another very simple and quick bake.  Great to impress for when you have friends coming round for coffee or a sweet treat for the family.  I reduced the butter content and flour content so that you really get the fruits coming through.  I especially love the tang of the sharp lemon icing…

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Hope you enjoy it!  I’m about to share some of it with my little nephew later on this afternoon.  Have a beautiful day, take care…much love D x

INGREDIENTS

150g softened butter
1 large ripe banana
100g caster sugar
3 large eggs
200g self raising flour
1 tsp lemon extract
3 tbsp milk

For the icing

Juice of one lemon
5-6 tbsp of icing sugar

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METHOD

• Grease and line a deep rectangular dish and preheat oven to 180°c

• In a food processor blend the banana, butter and sugar together until it combines.  Stir in the lemon extract

• Crack in the eggs, put in the milk and give it another whizz.  Gradually add in the flour and mix until combined

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• Empty out into the baking dish and level out using a spatula

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• Bake for 30-35 minutes untilk golden brown specks appear and a skewer comes out clean when poked into the centre of the sponge

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• Vigorously mix the icing sugar and lemon juice so that it becomes a smooth and sticky icing texture

• Once baked let the sponge cool down.  Top off with the icing using a spatula to cover the whole sponge

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• With a sharp knife cut into squares

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Serve on its own or with some ice cream…

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Fresh Salsa Nachos

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Dinner was ready but my husband very cheekily made some fresh salsa with cheese nachos. As soon as I realised he was chopping the ingredients, my camera quickly made an appearance. I captured quite a few pictures to share with you all.

I was soo tempted to eat some of the yummy ingredients as he prepped! But didn’t! It was totally worth the wait. You really can’t beat tangy fresh salsa, the flavours are incredible and with the cheese and crispiness of the tortilla….ummmm I don’t think I will have much dinner now!

INGREDIENTS

1 onion finely diced
1 tomato finely diced
2 tbsp freshly chopped coriander
1 avocado diced
1 chilli deseeded finely chopped
1/2 juice of lime
Pinch of salt

Tortilla chips
Grated cheese

METHOD

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Combine all ingredients in a bowl, mix slowly together

On a microwave safe plate, place a layer of tortilla chips with cheese, melt in the microwave oven for 1 minute

Transfer into a bowl and add the salsa

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Now grab your favourite drink, sit back and munch away! Taking some over to Fiesta Friday…

Sharing Food with Shivaay Delights

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I have just seen these gorgeous tricolour yummy veg and cheese balls made by the super talented Shikha Gupta!

The colours are synonymous to the flag of India, being Indian Independence Day tomorrow.  Online all friends are going orange, green and white crazy to celebrate.

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Some recipes are so very innovative as is this one, I just want to reach out into my screen and grab each one!!! 😉

For Shikha’s recipe please go to http://chhapanbhog.blogspot.co.uk/2014/08/tri-coloured-vegetable-and-cheese.html?m=1

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Karaisutir Kochuri or Peas Puri

A delicious treat of stuffed bread…which puffs up as soon as it hits the oil as you fry it. Gorgeous recipe from Jayeeta, Enjoy friends x

Cooking Delight

Nothing beats the idea of  starting the lazy Sunday morning with a breakfast of puris or luchi with Dum Aloo (spicy potato curry). However, puris can be of different kind and known as kachori, bhatura , nun etc. Among all, Peas Puri is my favourtie.

Since fresh peas used to be available only in winter months in India, Peas Puri was more of a winter delicacy. I still relish the memory of my mother preparing this while waiting seemed too long for me. My expertise in the whole process, however was limited to peeling off the peas back then. Now it is indeed a bit arduous to prepare all by myself, but the end result is worthy. Here goes the recipe of peas puri which you will not be tired of trying again and again.

Karaisutir Kochuri/Peas Puri with Aloor dum Karaisutir Kochuri/Peas Puri with Aloor dum

Ingredients for 20 pieces of puri :

For stuffing…

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Sharing Food On Shivaay Delights

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Today’s food blogger choice is the vegan cook from the clear, concise and full of delicious food blog “Why not vegan?”

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I saw this amazing picture. Roasted brussel sprouts with a garlic spaghetti, I know I will be trying this very soon. I always seem to forget that sprouts are available during the whole year and not just at Christmas where everyone eats them for tradition, rather than actually wanting to eat them!

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The Why Not Vegan Blog and Spaghetti Recipe

Check out this food blog…it will inspire you! Much love, D x

My Mork From Ork! Come In Robin?

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Hello all friends, Today I come with a heavy heart and sadness, as my most favourite actor in the whole world has crossed over….

Robin Williams, I watched you since I was a toddler in nappies when you appeared as “Mork from Ork” in Mork & Mindy to Dead Poets Society which helped me understand the meaning of life and death. The laughter that filled the air, everytime my brothers and I watched Mrs Doubtfire! can never be forgotten. To knowing that laughter is the best medicine and can heal you, as you shared as Patch Adams!

I wish truly that your soul has now started to heal and you are at peace within. We will never forget the laughs and light you shared. You were and truly still are a genuinely beautiful soul. You will be missed! Xx

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