A wholesome soup. Filled with some much goodness and the Kale just takes it to that super soup level!
INGREDIENTS
1 tin 400g butter beans drained
100g kale
100g tagliatelle
50g crushed tomato
800ml water
1 garlic clove crushed
1 tsp cumin powder
Salt to taste
METHOD
Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer. Cook through until soft.
My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!
INGREDIENTS
1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking
METHOD
Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.
Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough
Bring together and knead for 5 minutes
In the meantime heat a non stick frying pan on a medium heat
Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc
Place in the frying pan. Cook on both sides until golden brown, using a little oil to aid the process
Serve hot with lashings of butter
To add to the flavour of already delicious scrambled eggs with cheese. I decided to put coriander, yes simply coriander! into the mix and my what a result!
INGREDIENTS
2 large eggs
Handful of chopped coriander
Handful of grated mature cheddar cheese
3 tbsp milk
Salt to taste
1 tbsp butter
METHOD
Place all the ingredients into a bowl apart from the butter and beat together until combined
Heat the butter in a non stick pan on low. Once melted add the egg mixture and stir slowly with a wooden spoon
Once the eggs are of a soft scrambled consistency, take off the heat and place on two pieces of toast with lashings of butter
Enjoy!
Fresh out of the oven, just now!!!
Recipe adapted from http://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/
A cheese and egg dish which can only be described as ultimate comfort on a plate. Is a brilliant nutritious breakfast or a luxury delight at brunch!
Prep takes a minute, place in the oven and when the timer goes off your cheese, egg in toast is ready!
INGREDIENTS for 1
Slice of bread
1 medium egg
Grated cheddar cheese
Butter
METHOD
Preheat oven to 200c
With the back of a tablespoon press firmly into the centre of the bread. Making an indent for the egg to sit in
Lightly butter the edges of the bread
Crack an egg into the indent. Sprinkle the edges with grated cheese
Place in the oven for 15 minutes. You should get a runny egg!
I didn’t know that home made chutneys are so easy to make! And so damn tasty! I made this delectable tomato chutney with green tomatoes that were picked fresh out of my mother in law’s garden. She is extremely gifted when it comes to gardening and my husband definitely inherits his green fingers from her.
This chutney will go superbly with Indian flatbread due to the heat or with a strong mature cheddar or brie and crackers as it is also sour and slightly sweet! An all rounded chutney. Shame that 1kg of toms gave me 1 small jar of chutney. However I know where I can find more tomatoes! Mother in law I’m on my way!
With tomatoes being harvested, do give this simple recipe a go! You’ll make it again and again
INGREDIENTS
1kg green tomatoes cored and chopped
1 large white onion diced
1 cup cider vinegar
1¼ cup brown sugar
1 tbsp crystallized ginger
1 tsp red dried chilli flakes
1 tsp salt
1 cinnamon stick
1 tsp mixed spice
METHOD
Place all the ingredients into a large saucepan, mix well, bring the contents to a boil and then cover, simmer for 50 minutes on a low to medium heat
Make sure most of the liquid has evaporated, this will give the chutney an intense flavour
I enjoy stuffing mushrooms with rice, garlic, cheese. However with the Portobello mushroom I wanted it to be the star of the dish. This healthy and delectable sink in your teeth kind of loaded sandwich has to be my best sandwich creation to date. The mushroom acts as a meaty substitute and the rest of the flavours are mellow untill you get glorious chunks of crumbly feta that brings a salty and sour taste to your tastebuds! I could eat this sandwich over and over again!
Come join me, much love, D x
INGREDIENTS
2 Portobello mushroom cups
1 large tomato sliced
1 avocado sliced
Handful of baby spinach
Feta cheese
Chilli & garlic dry mix
Mayonnaise
Toast 4 slices seeded bread
Butter
Salt to taste
Olive oil
METHOD
With a brush lightly oil both sides of the mushroom, having taken out the stalks. Grill for 7 to 10 minutes until soft and slightly shrivelled
Take out of the the grill and generously season with salt, chilli and garlic powder
Butter the 2 toasts liberally, place the mushroom along with the rest of the ingredients, layer, season and then crumble feta over the top. and complete with the second piece of toast
(Optional, a peri peri mayonnaise can be made by mixing a peri peri spice mix with a dollop of mayonnaise)
Serve your loaded mushroom toasted sandwich with lots of french fries!
My husband is always watching Indian street food videos on YouTube. This is one particular dish that he was checking and that I was extremely intrigued by.
I think you all know me by now, in that I love to cook really, really simple food and am not embarrassed in taking short cuts to get to the final yummy result!
This is one of those easy than easier recipes, yet so satisfying and filling. The protein hit from the egg and cheese really reaches the spot! Make sure that you have some ready made parathas or frozen parathas like I used in this recipe and you are ready to go my friends!
Enjoy, see you soon! Much love, D x
INGREDIENTS
Frozen paratha/ready made paratha
Large eggs
Grated mature cheddar cheese
Spring onion sliced
Chopped fresh coriander
Chilli flakes
Butter
Salt and pepper to taste
METHOD
Place the frozen paratha in a frying pan and cook through on both sides to a medium golden brown. Spread a little butter on one side
Crack one egg onto the buttered paratha and break the yolk gently. Load on all other ingredients and seasoning
Cover with a large lid on a low heat for 5 or so minutes or until egg is firm
Fold the paratha and serve with a hot chilli sauce
I woke up this morning to a husband who was preparing breakfast in the kitchen. Having lots of chives that he has grown and takes pride of place in our herb garden on our window sill, he used them on these eggs he cooked.
A hint of onioness with the mature hit of cheddar cheese all over a delicious creamy and soft buttery yolk! I could eat these eggs over and over. Probably will as we have lots of chives to use up.
Hope you’re all having a fantastic day!
INGREDIENTS
1 large egg
Handful of mature cheddar grated
Sprinkling of fresh chives
Olive oil
METHOD
Heat a little olive oil in a frying pan on a low heat. Crack the egg with yolk in tact. Cover and cook for a minute or so. Depending how runny you want your egg
Top the egg with cheese and chives. Cover again and cook until cheese has melted
Serve on buttered whole wheat toast
Enjoy your day!…
Shivaay Delights 