A Spicy Masala Sandwich To End 2014

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This toasted tasty Chaat and Chutney masala sandwich we devoured for brunch on Christmas day.  Also my love of cheese came into play, with a twin serving of pan fried halloumi and mature cheddar cheese within the spicy hot double decked sandwich!  A creation only my husband could come up with.  He is not afraid of experimenting with strong flavours and spices.  He produces winning dishes all the time…Yes! I know…before you say it…I’m a lucky girl! 😉

You could really add anything to this sandwich as long as you incorporate the chutney and chaat masala.  The green, extremely spicy chutney came from my Mum’s kitchen and the masala is shop bought.  It really adds an Indian touch to the whole dish!

Wishing all a fantastic New Year!..2014 has been brilliant…we’re eagerly awaiting you 2015!!!

The INGREDIENTS we used

Mum’s Spicy Coriander Chutney
Chaat masala to taste
Pan fried slices of halloumi
Grated mature cheddar cheese
Slices of tomatoes
Wholewheat bread
Butter

METHOD

Place a buttered slice of bread in a panini maker.  Layer the tomato, sprinkle the mature cheddar cheese

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Place another slice of bread and spread the green chutney and shake on the chaat masala

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Take the pan fried halloumi and some extra tomato and layer onto the chutney base

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Finally top with the last slice of bread and toast for 5-10 minutes in the panini maker, until the bread takes on a golden brown colour

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Merry Christmas From Shivaay Delights

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This whole week is packed full of festivities with friends, family and loved ones! Yesterday we went out to London to a Winter Wonderland especially designed for children and it was definitely a memorable evening!

Here are some pictures, so you too can share these moments with us my friends!

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HAVE YOURSELF A MERRY CHRISTMAS!!! ENJOY THE FESTIVITIES…

Much love, D x

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Moist Chocolate Muffins = Breakfast!

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Our nephews have come round to stay and we normally have cocoa pancakes with hazelnut spread but…chocolate chunk muffins were the choice for today!

I just looked up chocolate muffins and was very lucky to find this recipe! One I know I will be using again and again.

Have a wonderful weekend…It’s nearly Christmas folks!! Yay!!! Enjoy…much love, D x

(Recipe from All recipes UK)

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INGREDIENTS

2 cups all-purpose flour
1 cup white sugar
3/4 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup chocolate chips

METHOD

Preheat oven to 200°C. Grease 12 muffin cups or line with paper muffin liners

Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl

Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended

Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips

Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack

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Looks Like Carrot?….

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My husband is off now for the Christmas holidays and time for me to get creative in the kitchen!!!  It’s been a long time, since I’ve been able to take time out and just cook! especially with day to day chores and taking the boys to school.

Mr Shivaay Delights!! Aka Mr Makani! said he wanted a starter type of dish and something Indian!  So I decided to fuse ingredients together to make a funky new dish!

I grated everything in my food processor and stir fried away in my frying pan, I came up with this….

Sweet potato onion and coriander filling with the warmth of garam masala running through it.  I served it up on some wholewheat buttered toast with a light sprinkling of mature Cheddar cheese to give a bit of a salty edge to compliment the sweet and spice.

Simple, tasty and comforting..Hope you enjoy this recipe! and I shall see you soon! Much love, D x

INGREDIENTS

1 large sweet potato, peeled and grated
1 white onion grated
Handful of roughly chopped coriander
1-2 tbsp sunflower oil
Salt to taste
1 tsp garam masala
1 tsp ground coriander & cumin powder
Mature Cheddar cheese

METHOD

Heat the oil in a non stick frying pan on a medium heat, sauté the sweet potato, onion and coriander along with all the spices and seasoning

Reduce the heat, throw a little water to add moisture and cook through until the sweet potato is soft and the water has been absorbed

Serve on some buttered toast and don’t forget the cheese! Enjoy!!!

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Our Winner…Jackie Heaton

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Shivaay Delights Facebook members chose their Tefal Optigrill winner!  JACKIE HEATON from Manchester.  For her stunning text santa cake which she herself had made for charity and raised £120!  One good turn deserves another definitely! 

A really BIG CONGRATULATIONS to Jackie!  We all hope you enjoy your Optigrill, especially for Christmas with yor friends and loved ones!

Thanks to all those who participated and for all Shivaay Delights friends who took the time to vote!

Here’s Jackie with her #Optigrill Selfie…A very well deserved winner x

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The Christmas Bake Off…Final 5!

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The Christmas bake off competition for winning the Tefal Optigrill is closed! It is now up to YOU to help choose the WINNER!!!

The final five entries have been chosen.  You will be able to vote over @ Sharing Food With Shivaay Delights

Come on over and like the picture of the bake you wish to win!

I’m so excited…Results will be announced in 24 hours!  Good luck to all our entrants!
And thank you to all that participated!

Let’s vote friends x

See you there!…love D x

Borlotti Bean Soup

Tasty, healthy and comforting…What else could you ask for in a soup?….

Shivaay Delights

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I was thrilled to have been asked by Shruti @ Cooking With SJ to write my very first guest post recently. SJ and her blog are very much an inspiration to me and I am constantly learning from her. Thank you for asking me honey x

“A warming your cockles” kind of soup I’ve put together in this cold, wet weather we are having here in the UK. A fushion soup of Mexican bold bean and coriander flavours and the wonderful Italian pasta to add even more body to this dish! So easy to prepare and quick to make. An ideal supper with some crusty buttered bread on a frozen February evening!

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INGREDIENTS

½ white onion sliced into crescents
175g tin of Borlotti beans drained and rinsed
A few handfuls of tiny pasta shells
400ml vegetable stock
½ tbsp olive oil
1 garlic clove crushed
⅓ tsp garlic granules
½…

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Sneaky Mums & Their Recipes!

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So it’s official! I am like my mum and we are exactly the same!! Both of us were very cheeky and sneaky today in getting our children to eat goodness as they are unwell. One big child, being me and my little ‘un. My mum made me an extremely spiced ginger tomato soup to help my cold and I made chapati flat bread with broccoli and cauliflower to get vegetables into my youngest!

It worked, the soup was so refreshing and allowed me to breathe again properly after days of being blocked up. Whilst my little one munched away on the green chapati not knowing that he was eating lots and lots of vegetable goodness! Worked out for both parties!….

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INGREDIENTS

1 small broccoli in florets
1 small cauliflower in florets
1 clove garlic minced
½ tsp grated ginger
1 tbsp soft cream cheese
2-3 tbsp sunflower oil
200g chapati flour
1 level tsp salt
1 level tsp garam masala
1 heaped tsp cumin & coriander powder
Flour for rolling
Butter for spreading

METHOD

Boil the cauliflower and broccoli until tender.  In a food processor put the boiled florets with everything except for the flour

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Whizz into a thick paste, will look a bit like a pesto, gradually add the flour to form a soft dough

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook until both sides have a few brown spots. Make sure the flatbread is cooked all the way round

Serve with a little melted butter

I’m taking some over to Angie’s Fiesta Friday Party!

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The Perfect After Gym Soup!

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My younger brother came over today to spend time with myself and my 2 little boys. He had already planned in his gym session as the gym is close by. So I took this perfect opportunity to cook up a protein filled soup with plenty of vegetables and lots and lots of vegetable stock, for hydration and quinoa for protein.

The feedback was great, he found that it replenished his strength well and was a quick fix to fill him up but wasn’t too heavy. I found that it relieved my headcold really well. Most likely was the potent healing garlic, that works a treat for me everytime!

Give it a go friends and let me know how you get on…Have a beautiful day, evening…Much love, D x

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INGREDIENTS

1 large courgette grated
1 large carrot peeled and grated
1 clove garlic minced
½ cup quinoa
600 – 700ml vegetable stock
1 tsp dried coriander powder
1 tbsp sunflower oil
½ tbsp butter
2 tbsp cornflour dissolved in half a cup of water
Salt to taste
Chilli flakes to garnish optional

METHOD

Heat up the oil and butter together, gently place in the grated carrot and courgette into the deep saucepan.  Sauté for 2 to 3 minutes until soft

Season with the coriander powder and salt.  Pour over the vegetable stock, cornflour solution along with the garlic.  Bring to a boil

Slow the heat down to a gentle simmer and stir in the quinoa.  Cover and cook for 20 minutes, stirring occasionally

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Serve up hot with chilli flakes to garnish

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