Cavolo Nero Cheese Muffins

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Iron, Iron, Iron! My Mum seeked out some Cavolo Nero Cabbage for me and I was and am extremely grateful and pleased! Having never tried this type of black leaf Kale which is found in Tuscany, Italy, I really couldn’t wait to cook with it. Especially as Tuscany is one place that I want to travel to and see!

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I tried it raw and it didn’t have an overwheming strong taste, so I took a chance and wrote up a savoury muffin recipe alongside some sweet cherry tomatoes and strong mature cheddar cheese. Both my husband and I were taken a back! All these ingredients especially the cavolo nero gave us a completely new tasting muffin sensation. I know this particular bake will become very much a regular in our household, especially as our home was filled by such a scrumptious aroma whilst they were being baked. Enjoy! Much love D x

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INGREDIENTS

225g self raising flour
6 cavolo single leaves, remove stem and chop into strips
14 cherry tomatoes quartered
100g mature cheddar cheese
180ml milk
1 free range egg
50ml olive oil
1 tsp salt
½ tsp dried oregano
½ tsp smoked paprika

METHOD

• Preheat oven to 200°c/400°f. Grease a 12 hole muffin pan with some olive oil

• In a large mixing bowl, combine all the dry ingredients apart from the cheese

• Whisk the egg into the milk and pour into the dry ingredients along with the oil. Stir well to bring together

• Fold in the cavolo nero, cherry tomatoes and cheese

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• Spoon up to half of the mixture in each muffin hole

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• Bake for 20-25 minutes until golden brown

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Peppered Paneer With Peas

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My husband keeps buying paneer! Maybe it’s a big hint for me to make him some. So on Saturday, I decided to make a paneer curry! This time I made the pepper the star of the show and it really adds a gentle warmth to the curry. There are still two blocks of paneer, so I’m sure you all will be seeing another paneer incorporated recipe here this week

I hope you enjoy this version…Take care and have a lovely day friends! Much love D x

INGREDIENTS

1 red bell pepper chopped
250g panner cubed
2 cloves garlic crushed
1 green chilli finely chopped
½ tsp ginger paste
1 onion sliced crescents
1 small green bell pepper sliced strips
1 cup frozen peas
200g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Salt to taste
¼ tsp turmeric powder
1 tsp coriander and cumin powder
1 tsp shahi paneer masala

METHOD

Heat up the oil in a medium non stick saucepan along with the mustard and cumin seeds. Once they start to pop throw in the the red bell pepper with the garlic and ginger paste. Stir fry on a medium for a couple of minutes

Gently pour in the tomato passata with all the spices and seasoning. Stir, cover and cook through on a slow heat for 5 minutes

Place in the cubed paneer and mix well, ensuring all the tomato masala is coating the paneer. Mix in the onion and green pepper with the chilli. Cover and cook for 10 minutes.

Stir in the peas and cook for a further 10 minutes. Serve with some naan bread

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It’s All About Mum’s Coriander Chutney!

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I have been eating this yummy chutney all my life but it is now, how much I appreciate my mum’s cooking even more! Knowing how difficult it is, running a household, working and looking after children, she made it look so easy. I have been blessed with two wonderful parents who both know how to cook and always make us food even today if we let on we are slightly hungry!

This coriander chutney is simplicity at its best. Mum has been delivering pots of the wonder stuff recently as I am on a chutney phase! I have been enjoying it in sandwiches. With Indian food and now in a melted cheese bagel! Try it for yourselves friends and do let me know…I will give the feedback to my Mum! Much love, D x

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INGREDIENTS

1 bunch of fresh coriander
2~3 green chillies medium hot
2 tbsp fine grinded peanut powder
Salt to taste
Lemon to taste

Grated mature cheddar cheese
Bagels (I had red onion and chive)

METHOD
For the chutney

~ Blend all the ingredients together into a paste, season with the lemon and salt

~ Slice the bagel in half, toast on the grill. Spread the chutney on one half. Top with cheddar cheese

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~ Sandwich together and grill in a panini maker. I used my Optigrill on a medium heat and toasted it until the cheese had melted into the chutney

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~ Serve with some coleslaw or salad

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Melted Mozzarella…Need I Say More?

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A very light meal was made in the form of melted mozzarella bruschetta.  Oh my! what a yummy meal it was.  Not too heavy or light, absolutely spot on!
Mainly eaten as a starter but I fancied a few more pieces than you would have in restaurant.  The best thing about this version was the melted buffalo mozzarella!  Did I mention it was melted?!!  So very rich, gooey, stringy and delicious!  I was in cheese heaven!

Try it out at the weekend friends, have a good one! See you next week, much love D x

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INGREDIENTS

Fresh buffalo mozzarella in thin slices
Tomatoes diced finely
Red onion diced
Green chilli sliced finely
Salt to taste
Chunky pieces of toasted bread
Garlic butter Recipe here
Balsamic vinegar optional

METHOD

Place the tomato, onion, chilli in a bowl, season with salt.

Spread the toast with the garlic butter, top with the tomato mix and be generous with the mozzarella to finish

Heat in the oven or grill until the mozzarella has melted

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Fruit & Nut..ella muffins

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A fruit and nut muffin with lashings of nutella…What more would you like to eat first thing in the morning?  I made them a little smaller in cupcake cases to portion control myself, as I’m still trying to shake off some excess baby weight!
So now, I’ve decided I am allowed to eat anything I like as long as I control portion size! Yay! Life is good! 😉
Have a tremendous Tuesday friends, enjoy your day.  Much love D x

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INGREDIENTS

125g plain flour
1 tsp baking powder
40g hazelnuts halved
50g raisins
1 egg
60g sugar
2 tbsp sunflower oil
100ml milk

METHOD

Preheat oven to 160°c and line a muffin tin with 6 paper cases

Mix the egg, sugar, milk and sunflower oil

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Add this to the rest of the ingredients in a large mixing bowl, stir until just combined, gently spoon the batter into the cases

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Place in the oven and bake for 20 to 25 minutes until golden brown

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Once cool, spread nutella on the tops of the muffins and then devour

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A Spicy, Sour, Stalk Salsa..My 500th Post!

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I steamed some broccoli for dinner yesterday and I was left there standing with a good looking raw broccoli stalk in my hands!  All that came to mind was a fresh tangy salsa.  I had some juicy plum tomatoes to use so this is what came about.

A salty, spicy and sour crunchy salsa to tantalise your tastebuds!  It did mine.  When I gave my husband some to try, he couldn’t figure out that I had used the broccoli stalk.  At first he guessed it was raw mango and then cucumber.  I told him, and he was pleasantly surprised.  So for all you non broccoli lovers out there…try this! You may enjoy it! 😉

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INGREDIENTS

Raw broccoli stalk, diced
Handful of baby plum tomatoes
Fresh lemon juice
Piri piri spice
A pinch of ground cumin powder
Salt to taste

METHOD

Take the diced stalk and place in a bowl.  Add all the ingredients and combine well.  Use the lemon and piri piri spice according to taste. I like mine very lemony and spicy!

Eat immediately or set in the fridge until you’re ready to eat. 

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A Ravishing Roasted Aubergine Dip

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For such a long time, whenever I have roasted aubergines for my Bainghan ka bharta curry I’ve always wanted to make a roast aubergine dip. The natural velvet texture and creaminess once it is whizzed really makes this dip so very special. A true delightful and healthy condiment to your favourite crisps, tortilla chips or crudité.

Perfect for any party and so healthy too!

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INGREDIENTS

1 medium aubergine
Olive oil
6-8 cherry/pomodorino tomatoes
½ tsp garlic granules
½ tsp smoked paprika
⅓ tsp dried coriander leaves
½ tsp salt or to taste
Squeeze of lemon juice
Pinch of sugar

METHOD

• Pierce the aubergine a few times and chop the top off. Using a little olive oil massage into the aubergine skin with your hands. Place on a baking tray in a preheated oven at 190°c for 20-30 minutes until soft and crinkled. Set aside to cool

• Once cooled down put the aubergine with its skin on plus the tomatoes and blitz in a grinder to a smooth paste

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• Stir in all the other ingredients and blitz to combine well

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• Serve with your favourite crisps or tortilla chips

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Wordless Wednesday

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Have a blissful and wonderful Wednesday friends…
Much love, D x

(Picture taken by H.Makani)

An interesting article discussing the health benefits of the echinacea flower!