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!!!

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Roasted Red Bell Pepper Chapatis

A tasty and healthy flat bread…One of our family favourites!

Shivaay Delights

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Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?

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I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!

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INGREDIENTS

1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter

METHOD

• Preheat the…

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#Tefal Easy Soup..So Excited!!!

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Last week, Tefal UK got in touch with me and asked if I would like to sample their “Easy soup” homemade soup machine?

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I jumped at the chance, especially having done a recent interview with Soupe du jour in London’s Soho. The Foodie place to be! Interview coming up soon…

I started off with a simple yet tasty asparagus soup for Spring with potato for body. Garlic to add oomph and boy did it do that!!!

So so happy with my Tefal Easy Soup..fresh soup at a press of a button. What more could I ask for?! Thank you Tefal UK

Lots more soups, broths and gazpacho recipes coming up soon here @ Shivaay Delights.

INGREDIENTS

3 medium potatoes peeled and cubed
Bunch of asparagus chopped
2 garlic cloves peeled
600ml water
1 vegetable stock cube
1 tsp ground cumin powder
Salt to taste

METHOD

Add all the vegetable ingredients along with the seasoning into the Tefal easy soup

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Pour over the water, close the lid, turn on the power and simply press the creamed soup option and then the start button

In 23 minutes flat you’ll have this to dip some fresh bread into…

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Springtime Treat…

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Our banana and coconut bread finished so quickly! That this morning I made another batch.  However I wanted,  “actually rephrase”  My four year old wanted a lemon drizzle cake and there was NO WAY! he was going to have lemon drizzle cake for breakfast !!  So yours truly, came up with an alternative in the form of a lemon and banana shiny drizzle bread!

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I must admit to myself that this is a really really good tasty and healthy recipe and can definitely be eaten for breakfast by all.  He was satisfied with the lemony tang and I was ecstatic with the banana content, which will see him through his day

The recipe is simply My Banana Coconut Loaf but omitting the desiccated coconut and adding a lemon sugar syrup at the end whilst the bread is still hot

To make the lemon syrup : Melt 3 to 4 tablespoons of icing sugar in the juiceof one fresh lemon on a slow heat.  Once all dissolved,  just pierce the bread with a fork and pour over the syrup,  this way it will absorb into the bread and a yummy combination will emerge.

Enjoy this bread as much as we are friends, have a beautiful weekend, see you soon!  Much love, D x

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A Banana & Coconut Loaf

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When I see potential ingredients waiting to be used, I don’t hang about! I had to turn a couple of lonely ripened bananas into something more yummy. Then the ideas started flowing and I decided on a banana loaf with coconut. Quick, satisfying and a sweet comfort on this winter morning that looks like spring time but is still holding onto the winter temperatures!

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I distributed most of it amongst some friends, I hope they enjoyed it! It’s great that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x

INGREDIENTS

150g sugar
2 large ripe bananas mashed
40g desiccated coconut
50g butter
2 eggs
180g plain flour
1 tsp baking powder

METHOD

Preheat oven to 180°c, line and grease a loaf tin

Cream together the sugar and butter in a food processor,  then add in the mashed banana.  Combine well into the mixture

Whizz in the eggs then fold in the flour, baking powder and coconut

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Pour the mixture into the loaf tin and bake for 40 to 50 minutes or until a skewer comes out clean when inserted into the bread

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Once done, slice snd serve warm with some creamy butter

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Low Calorie Onion Soup

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I was checking my pantry for which vegetables I had to make a soup today especially as it’s very chilly here in the UK and everyone seems to have a cold and sore throat.  My husband being one of them, however he is very lucky! because I happened to find two bags of onions sitting there untouched.

All I could picture was a soothing hot onion soup with lingering notes of garlic dancing through the sweetness of the caramelized onions.  I looked up a few recipes and noticed that mostly all used a lot of butter and beef stock.  So I decided to create a vegetarian onion soup and low in calories!  Win, win for me…ultimate flavour and a healthier option!  It’s cooking on the stove right now and I can’t wait to tuck into a big bowl with a little mature cheddar and bread…
Oops less of the cheddar! Forgot…meant to be a low fat meal! 😉

Hope you enjoy my version of a classic soup…much love, D x

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INGREDIENTS

3 medium onions sliced
1 clove garlic minced
1 tbsp low fat butter spread
1 tbsp olive oil
Salt to taste
Sprinkling of sugar
1 litre vegetable stock

METHOD

Heat up the butter and oil in a deep saucepan, sauté the onions until soft on a low heat. Sprinkle with sugar and carry on cooking until caramelized, can take up to 15 minutes

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Add the garlic and cook through for a minute or two pour in the vegetable soup stock with salt to taste and simmer gently for 30 minutes

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Serve with some fresh baguette and cheese of your choice

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Quick Pizza For The Kids

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This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food

I Am Soooo Eggcited!!!!

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My Sunday buy at the local supermarket allowed me to come across this very funky egg timer.  Determining the type of boiled egg you would like to devour with some buttered toast.

All I have to do is put this gadget in the pan with the boiling water and eggs and wait for the orange colour to change to white.  Giving me soft..medium or hard boiled eggs!!

I seriously can’t wait to use it.  You’ve probably guessed I’m going to be having comforting soft/medium eggs for lunch!!!…Ummmmmm…

See you soon for a chickpea chapati recipe I made last week. Have a relaxing Sunday. Much love, D x

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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