I am in Sweetcorn Heaven…
Have a fantastic day friends x
Everyone loves roast potatoes! And everyone loves curry, so this is what I decided to make and what a dish! Even though I say so myself! 😉 This particular dish left my husband eating out of the saucepan!
With the addition of roasted garlic this really is a treat. It is tangy, flavoursome and spicy! Perfect with some fresh crusty bread or pitta bread for a warm autumnal meal.
Brilliant if you have some roast potatoes left over from a Sunday roast. This way you can transform them into a different meal altogether!
For the first part
1kg baby new potatoes
6 cloves of garlic
2 tbsp sunflower oil
salt to taste
For the curry sauce
1 tbsp sunflower oil
400g crushed tomato passata
1 tsp ginger puree
1 green chilli finely sliced
¼ tsp mustard seeds
¼ tsp cumin seeds
2 fresh tomatoes chopped
6 Roasted cloves of garlic
2 tsp cumin & coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli powder
Salt to taste approx 1½ tsp
Preheat oven to 180°c
Par boil the potatoes for 10 minutes so they soften a little. Drain them, coat in a little sunflower oil
Place in a roasting tray along with the garlic cloves, sprinkle with salt and roast for 30 minutes
In the mean time, heat the tablespoon of oil in a large saucepan. Add the mustard and cumin seeds, once they start to sizzle, throw in the fresh tomato with the roast garlic and ginger
Sauté for a couple of minutes. Pour in the tomato passata. Throw in the rest of the spices and seasoning. Cooked on a slow simmer for 10 minutes
Gently place the roasted potatoes into the curry sauce and smash them a little in order for the flavour to be absorbed
Mix well and carry on cooking for a further 20 or so minutes
For flavours to absorb further need to sit for a while before serving
Here in the UK we love our peas, as a side dish and an accompaniment to many of our favourite meals. We also love curry! So why not mix things up?
Take the simple versatile garden pea and spice it up! This will enhance not only the meal but will add an Indian twist to any classic dish! The usual and most favoured herb is mint but here we are using the famous coriander and lifting the sweetness with spices and lime.
1 cup of frozen garden peas
½ tbsp sunflower oil
¼ tsp mustard seeds
⅓ tsp salt or to taste
½ tsp garam masala or more to taste
½ tsp coriander & cumin powder
Handful of chopped coriander
Squeeze of fresh lime juice
• Heat the oil in a small saucepan, add the mustard seeds. Once they start to sizzle, carefully mix in the peas
• Let them defrost a little, throw in the salt, coriander and cumin powder. Combine well. Cook on a low heat for 7-10 minutes
• Stir in the coriander and add the lime juice, mix and let the coriander leaves wilt a little.
• Take off the heat and serve with the meal of your choice. Also ideal to mush up and give to toddlers to introduce them to different spices and flavours
As you might be able to tell, I’ve started to love my leeks..I just can’t seem to get enough of them. So here I share a recipe that I made for lunch yesterday whilst my husband made this too, to accompany my dish.
What is even more special, is that I have been told by friends that they have a lot of leeks to use up…so I really hope you all enjoy this pasta dish, laced with the subtle taste of sweet leeks and a hint of cheddar cheese coming through!
Have a peaceful and stunning day…Enjoy! Much love D x
2 leeks finely sliced
⅓ tsp dried oregano
1 tbsp olive oil
½ cup milk
½ tbsp butter
½ tbsp plain flour
Salt to taste
Handful of grated mature cheddar cheese
Pre cooked fresh linguine 150-200g
● In a medium saucepan heat the oil and butter on a low heat. Add the leeks and stir till slightly soft and translucent
● Mix in the flour and combine well, cook for 2 to 3 minutes
● Gradually stir in the milk and keep stirring until it gets slightly thicker
● Season with salt and throwing in the cheddar cheese. Stir so that the cheese melts and becomes one with the sauce
● Sit the linguine on top of the sauce whilst still in the saucepan. Combine into the sauce and you are ready to serve
Mandy made these wonderful GOLDEN BEETROOT parathas based on my ruby red beetroot paratha recipe. They look amazing and thanks so much for the mention honey! Loving your blog posts always!!
When I saw this recipe for beetroot flatbreads on the Shivaay Delights blog I knew I had to try it. I was worried that the purple colour would put my two (albeit increasingly less) picky eaters off of trying these and by happy coincidence two lovely golden beetroots arrived in my Local Greens veg bag.
The recipe was really quick and easy, and doesn’t need any rising time as it doesn’t include yeast. I dry fried them and they didn’t stick at all so healthier than frying in oil as well.
Unfortunately Little Miss R, two, used her sixth sense to spot the hidden veg in here and was too suspicious to try them. Mr R, four, however, who is getting less fussy by the day at the moment, *keeping everything crossed it continues* tucked in though and the natural sweetness of the beetroot won him over.
View original post 216 more words
Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.
So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!
At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.
Have a tremendous Tuesday! Much love D x
150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese
For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water
Flour for rolling
Oil for shallow frying the parathas
• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well
• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling
Add the halloumi cheese and mix well
• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs
Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes
• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside
• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out
• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done
• Repeat with the rest of the dough and filling
It doesn’t take much, but I was so excited to buy myself a new teapot to match my new kitchen and one to make lots of tea in for friends and family. It’s so shiny you can see me taking the picture! Lol 🙂
Will be a great addition to my work top especially when everyone comes round for home made baked cakes and sweet treats!!!
Just had to share it with you all..As I do!! 😉
I’m off to make myself a cuppa x
I do surprise myself sometimes when I just make up random recipes and they work! This particular dessert was intended to be a sponge type traybake, but in the end it turned out to be a melt in the mouth peach pudding! I think it actually was better than what I thought it would have been originally. I guess that’s why I really like to develop my own recipes and I look forward to what will actually come out of the oven!
The taste is so fudgy because of the brown sugar. The peach slices add that slight acidity and then you have the texture which is absolutely soft and silky and just melts, melts, melts on your tongue!
It was a sure winner here, I really hope you all enjoy it friends!
Have a beautiful day, much love D x
150g softened unsalted butter
175g plain flour
1 tsp baking powder
Pinch of salt
100g soft dark brown sugar
35g white sugar
Tin of peach slices drained
2 large eggs
½ cup of milk
1 tsp vanilla essence
Icing sugar to dust
Preheat the oven to 170°c and grease a rectangular baking deep dish. Also line with some grease proof paper
Cream the butter and both types of sugar together in a large mixing bowl, add the eggs one by one and stir
Fold in the flour with the salt and baking powder, pour in the milk and vanilla essence. At this point you should have a drop like consistency batter
Spread half the batter mixture into the dish, layer the peaches in rows to cover the batter. Gently spread the remaining mixture onto the peaches, level out as much as possible with a spatula
Bake in the oven for 25 to 35 minutes, until a skewer comes out clean
Let it cool in the tray and when ready to serve, slice into squares and dust with plenty of icing sugar
Originally posted on CHEESY BISCUIT:
I’ve been having fantasies about tempura of late. I’ve always been a fan of the stuff, but during a recent trip to Lisbon, one of the most simple dishes we ate also turned out to be one of my favourites…