Protein Chapatis

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Ok…So these looks like normal chapatis?!  Soft fluffy Indian flatbreads. To a point they are and then I was sneaky and blitzed some cooked QUINOA in my NutriBullet! And blended to a pulse

Add it to the mix of flour a little sunflower and boiling hot water to firm a dough.  Cooked them on a flat griddle and voila protein filled quinoa hidden into our daily bread…

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Loving my NutriBullet!!!

Eggless Vegetable Fritters

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A gooey cheesy fritter without egg!.. Loaded with vegetables of your choice.  I preferred courgette, sweetcorn and spring onion.  You could use tomato to give it a bit more and some chili to jazz it up a bit!

Simply done…quickly eaten! Enjoy friends..Much love, D x

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INGREDIENTS

1 grated courgette
1 tin sweetcorn drained
100g mature cheddar cheese grated
1 spring onion sliced
Handful of chopped chives
4 tbsp plain flour
200ml milk
Paprika
Chilli powder
Salt
Oregano to taste
Olive oil

METHOD

Combine all ingredients except milk and flour, mix well into a large bowl

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Whisk the milk and flour. Slowly add this mixture to the large bowl

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Heat up a little olive oil in a non stick frying pan.  Place a heaped table spoon of fritter mixture into the pan and flatten to make a disk

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Gently flip over. Making sure both sides are golden brown

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Serve with a coriander chutney

Sweet Semolina Halwa Pudding

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I have always been wanting to make the dishes that my Mum made look so simple to make.  I would sit on the kitchen stool and watch in awe.  One sweet item I have always wanted to try is a warm sweet semolina dessert.  A halwa..little grains of semolina combined with flaked nuts and overall aromatic saffron undertones.

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I followed an amazing recipe by Dassana Amit @ http://www.vegrecipesofindia.com/saffron-halwa/.  I made half of the quantity stated and found when adding the milk there was plenty to go round.  A wonderful Indian semolina pudding…something a little different but I guarantee you’ll get hooked!

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Kale~Alternative To Crisps?…Really??

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So I was a bit sceptical about kale crisps! But it had to be done.  I love cooking as you know but I don’t like the prep! That’s why I love my food processor so much!

These days we are so very lucky to get prepped fruit and veg ready in bags and washed too…Okay..I’m not that lazy but was tempted to buy a fresh bag of vibrant curly green kale!

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What happens next is so so easy…you’ll kick yourself for not trying it earlier!

If you like crispy seaweed..You will enjoy this.  Let me know how you like them..Have a wonderful day, much love, D x

INGREDIENTS

100g curly kale stemmed, trimmed & washed
1/2 tbsp olive oil
1 tbsp taco/spicy chilli powder mix
Salt to taste

METHOD

Preheat oven to 130c. 

Drizzle the olive oil onto the kale

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Massage the salt and spicy mix well into the leaves

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Lay out on a large oven tray lined with foil and bake for 12 to 15 minutes or until crispy but not burnt

The kale will shrivel so if you want more, repeat the above prices again

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Millionaire Treat

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Recently all I’ve been buying from coffee shops is perfect squares of millionaire caramel shortbread. So when I saw a tin of ready made caramel in my cupboard I knew what I was going to make.

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A crumbly biscuit base in which I used a low fat baking spread/butter. This is to make me feel better when eating it, as somewhere in the recipe is a low fat ingredient contribution. The chocolate and caramel are just fine!!! Lol 😉

I didn’t realise how simple it is to make this delicious treat. Just need to bake the base and the rest is just pouring, spreading and chilling!

One that the children would love to make and devour I’m sure!

Enjoy! I hope to be writing up some more recipes very soon. Have a beautiful day…Much love, D x

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INGREDIENTS

200g plain flour
165g low fat butter cold
70g caster sugar
1 tin ready made caramel (397g)
300g milk chocolate melted

METHOD

Preheat the oven to 150c.  Line a square baking tin with some grease proof paper

Throw in the flour, butter and sugar into a food processor and whizz until you have a breadcrumb like consistency

You can also mix the above ingredients using a mixing bowl and fingers

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Take the base mixture and firmly level out using your fingers into the baking tin

Bake for 30 minutes or until lightly golden brown.  Set aside to cool completely

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Pour over the caramel onto the shortbread biscuit base.  Spread evenly. Chill in the fridge for about 20 minutes

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Finally remove the caramel and base from the fridge and pour on the melted chocolate

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Set aside until the chocolate topping has hardened.  Gently slice the shortbread into squares

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The caramel may ooze out…don’t worry!
Make yourself a cuppa and enjoy!

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A Breakfast Boost…

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Add a little o lay! to your English breakfast! Button mushrooms with white kidney beans and plenty of taste! Goes incredibly well next to a poached egg or two. Ok! Now my mouth is literally watering! I’m off to fix myself a hearty breakfast! Even though it is 3pm in the afternoon here lol!

Hope you all have a fantastic day friends, much love, D x

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INGREDIENTS

300g button mushrooms
1 tin white kidney beans drained
½ tbsp olive oil
2 cloves garlic crushed
1 tsp peri peri spice mix
1 tsp dried cumin powder
200g tomato passata
Salt to taste
Mature cheddar cheese grated

METHOD

Heat up the olive oil in a medium saucepan, on a low heat  Sauté the garlic and mushrooms together

Throw in all seasoning and spices, cover and cook for a few minutes

Pour in the tomato passata, along with the beans, stir.  Bring to a boil and simmer for 10 minutes

Put the mushroom and bean mixture into a small deep oven dish, scatter over some grated cheddar and melt under the grill until the cheese is golden brown

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Ready to serve up with your English Breakfast