Baked Potato Wedges with Italian Herbs

Originally posted on CafeGarima:
Craving potato chips? Well, we all do at some point. But refrain and hold back for the calories within! Thanks to Dimple Makani’s excellent recipe here, we can now indulge in these with no ensuing guilt. And…

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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Sharing Food On Shivaay Delights

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This week I will be selecting and sharing wonderful fellow food blogger friends’ recipes.  There are so many talented cooks out there and I am inspired every time I go online.  I hardly own a lot of recipe books especially as I have always relied on fantastic food blogging recipes, from when I started to explore my passion for cooking and baking. 

Keep an eye out here all this week!  You may be featured on Shivaay Delights!  Enjoy your day!  Much love, D x

Monday’s recipe comes from

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I came across Ainsley’s food blog at the weekend. It was her whole wheat chocolate chip cookies that lured me in to have a look

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Golden, chunky chocolate chip cookies, I can’t wait to bake these recipe here!

No Bake Cocoa Nut Cookies

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Don’t you just love when you give something really healthy to your children. Makes up for all the naughty snacks and foods they some how seem to get their hands on!

With this recipe both parent and child will be soooo happy! I can guarantee this, as this is how I felt yesterday when I made these no bake cookies!

Mine have already disappeared from the fridge mysteriously!! So another batch is about to be made, especially as I promised to take some over to Angie’s Fiesta Friday Party!

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Have a beautiful weekend friends! Much love D x

INGREDIENTS

2 large handfuls of macadamia nuts
3~4 handfuls of pitted dates
1 tbsp maple syrup
1 tbsp sunflower oil
1 heaped tbsp cocoa powder
White chocolate melted

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METHOD

Add all the ingredients into a food processor and grind to a slightly grainy paste

Take a large pinch of the sweet mixture, form into a ball and then pat down into a small bite
size cookie

Take a little of the melted white chocolate and drizzle all over the prepared cookies

Chill in the fridge for 30 minutes or so then devour!

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See My Kitchen ~ Thought For Thursday…

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Totally agree with this…As I look back at my childhood, I remember nearly always being in the kitchen with all my family hovering around me.  I would sit at the breakfast bar on my assigned stool.  Not only to eat but to do my homework, revise, have my best friends round, enjoying a cup of coffee.

The kitchen is sooo the place to be! And without a doubt my most favourite room and space in the whole home!

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This is the Shivaay Delights Kitchen!

Enjoy cooking in your little haven…I’m going in there now to lose myself in creating more food fun!

See you soon friends! Much love D x

Mocha melts

I need caffeine and chocolate! What better way than to combine it into Mocha form. Then to infuse this mocha flavour into a melting cookie. I’m in heaven just thinking about it!
Enjoy these and I’ll see you tomorrow friends!
Much love, D x

Shivaay Delights

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I do like a good cup of mocha coffee and wanted to capture this taste in a melting cookie. A bite size soft crumbly, melt in your mouth moment hit of caffeine followed by a hint of cocoa to give you the emotional comfort of chocolate! A very light biscuit that can be easily had as an after dinner sweet. I was really happy as I feel that it has captured mocha in it’s essence!

INGREDIENTS

200g unsalted butter room temp
1 tbsp instant coffee granules
1 tbsp water
140g plain flour
60g icing sugar
110g corn starch
10g cocoa powder unsweetened

For the frosting

140g icing sugar
3 tbsp unsalted butter room temp
1 tsp vanilla extract
Milk for thinning
Cocoa powder for dusting

METHOD

1. Mix the coffee granules with the water and combine, cream the coffee mixture and butter together well

2. Add the flour, icing sugar…

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Need Self Raising flour?

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Here in the UK we are very lucky to be able to get our hands on various types of flour, prepared and ready to be bought. However I have come across  many people in different countries who can’t buy self raising flour, as it’s just not available!

I thought I would share how to convert plain flour to self raising flour whether or not you can buy it or you run out at home, this will do the trick! Especially as my baking recipes call for it alot!

To make self raising flour with plain flour

☆ Add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder mixes thoroughly together.
If you are baking with cocoa, yogurt or buttermilk then add 1/4 teaspoon bicarbonate of soda (baking soda) too, to give more lift aswell as the baking powder

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Spiced Pear & Walnut Muffins Recipe

(Source adapted from N Lawson)

I’m So Excited!!!!

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I have been up since half past three this morning and am too excited to go back to sleep!
It’s my FIRST BLOGIVERSARY! Today! I knew I had started Shivaay Delights about a year ago but wonderful WordPress sent me a message first thing this morning!

As I sit here with a cup of sweet milky tea, two hours after I found out. I am speechless! Yes SPEECHLESS! All I can think of saying with an immensely grateful heart is…

To all of you, my friends. I’m welling up here! You really don’t know how much you all mean to me and the ongoing support from you all has been unreal! I have loved creating and posting recipes and thoughts for the past year but most importantly connecting with you all!

My Aunt’s beautiful memories live on through the love we give and receive as we connect here on Shivaay Delights! Thank you friends sooo much!

To commemorate my Blogiversary. I invite you all to Join the new group on Facebook that I’ve just created “Sharing food with Shivaay Delights“. Please search that group title on Facebook and everyone come SHARE your amazing VEGETARIAN RECIPES & SWEET TREATS with us all…

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Feel free to link your blog recipes to the post and please post lots of pictures.

Let’s get this party started! I will be making some coconut delights later today in celebration of today, so do look out for them

But for now…see you over @ the new Facebook Group “Sharing Food With Shivaay Delights”
Much love to you all! Your friend D x

Lemon melting moments

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I was 11 and in primary school when our teacher gave us an assignment, which I’ll never forget!

She took out a bag of lemon sherbets and gave one to all of us in the class. The teacher was very innovative as this was part of an English lesson. Upon her instructions we were told to open the wrapper and have the sherbet and to mentally record the flavours, sensations and the effect it was having on our tongue. We were then told to open our exercise books and write a description of the effect the lemon sherbet had had on our palette.

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I enjoyed this lesson extremely! Especially as we were treated to a sweet which was tantalising, sweet, sour and the sherbert bounced around on my tongue when the lemon boiled sweet cracked and the bubbling sherbert seeped! It was then that my love for all lemony things had begun.

You will find that I will explore lemon as a main ingredient in many of my recipes as I love it so. These lemon melts are deliciously soft and crumbly. With the lemon icing sandwiching the cookies together for a sweet treat, that goes wonderfully with a lovely cup of tea!

This great recipe is at: ~
all recipes melting moments with lemon icing

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