A Baking Competition with TefalUK

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I am so,so excited to announce my first ever Baking Competition here at Shivaay Delights.com.  I am teaming up with Tefal UK for a chance of all Shivaay Delights friends in the UK to win a “Sleek Black Awesome TEFAL OPTIGRILL

I have one and it is amazing, here it is in action @My Optigrill! . Not for just vegetarian food, the grill specialises in cooking and grilling all types of food to different culinary requests and needs.  A really smart piece of kit, just in time for Christmas too!

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I will be announcing the details of the competition on Monday 1st December here on the blog.  Please share this with friends and family and to keep updated get them to join via email.  Will also be updated on the interactive Facebook group “Sharing Food With Shivaay Delights”

Only open to those in the UK.  I really apologise in advance to all non UK friends.  I hope to incorporate an international feel soon…

Have a lovely weekend, much love D x

Caramel Pear Upside Down Cake Flan

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Good Morning! I thought it was time for another new cake recipe from Shivaay Delights! I wanted to treat ourselves as we have been really good with our new healthy found diet. I still used a low fat butter spread which was lovely in this!
So apart from the sugar that I also reduced, the recipe is not extremely fattening!

I love upside down cakes and prefer making the caramel topping in the oven! Saves on washing lol! And the whole house is set off with the brown sugary sweet aroma, followed by the scent of juicy pears being permeated by this buttery caramel!

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I wanted to achieve not a sponge cake risen base but more a sponge flan base. By beating the eggs and butter together really achieved this. A very velvety texture on the tongue with sweetness and a little sharpness from the pear provides us with a great combination! My little one thought that the caramel topping was chocolate and it went down even faster! Lol!

Have a wonderful day! Enjoy…what are you cooking today?
Much love D x

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INGREDIENTS

For the caramel and topping
3 heaped tbsp dark muscavado sugar
2 tbsp unsalted butter
3-4 small pears, peeled, cored & thinly sliced

For the cake base
200g self raising flour
¼ tsp baking powder
½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp salt
1 tsp vanilla extract
40g light brown sugar
40g caster sugar
2 large eggs
100g butter/low fat butter spread

METHOD

• Preheat oven to 180°c/350°f. Put the unsalted butter and 3 tablespoons of muscavado sugar in a greased cake tin

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• Place in the oven for 8-10 minutes until the sugar has started to melt into the butter. You may need to add a tablespoon of water to the caramel and stir

• Carefully arrange the thin pear slices onto the caramel and set aside

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• Whilst the caramel is cooking in the oven. Beat together the butter and eggs together until combined

• Throw in all the dry ingredients plus the milk and vanilla extract, mix well. The batter should be of a drop like consistency, if not then add a little more milk

• Pour in the batter over the pear and caramel, with a spatula level out

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• Place in the oven for 35-45 minutes until a skewer comes out clean when poked into the cake

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• Leave the cake to rest in the tin for 10 minutes. Slowly invert cake out onto a large dish

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Serve warm with a little vanilla ice cream

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Chewy Ginger Stem Cookies

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My nearly 4 year old has a really bad cold so I thought the best remedy would be to give him some ginger! So ginger went into his lentil dal and ginger went into the delicious yummy sweet ginger stem cookies.

I adapted the recipe from Ina, The Barefoot Contessa and decided to warm things up with some mixed spice. The gentle heat of the spice along with the sweetness of the maple syrup makes for a delightful combination. Crunchy on the outside and chewy on the inside. An awesome treat any day of the week but even more so when you’re unwell!

I hope you enjoy these, have a gorgeous day! Much love, D x

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INGREDIENTS

2½ cups plain flour
1 tsp baking soda
3 tsp mixed spice
¼ tsp salt
½ tsp ground ginger
1 cup dark brown sugar
¼ cup sunflower/vegetable oil
¼ cup maple syrup/honey
1 large egg
1 cup crystallized ginger
Sugar for rolling cookies
Oil to roll

METHOD

Preheat oven to 180°c and line 2 baking trays with some grease proof paper

Sift all the dry ingredients together and set aside

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In a mixer on a medium speed, whizz the brown sugar, oil and maple syrup for 5 minutes

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Add the egg and reduce the speed to low, mix for 1 minute

Slowly add the dry flour mixture into the mixer. This in turn should form a sticky soft pliable cookie dough. You may need to throw in a bit more flour, also stir in thr crystallized ginger

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Grease the palm of your hands with a little oil, take a tbsp of cookie dough. Roll into a ball and then pat down to flatten into a 4-5 cm disk

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Place in the oven for 13 minutes and remove to cool on a wiring rack

Repeat for the rest of the dough. The cookies will get crunchier as they cool down but will remain chewy inside

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The Chocolate French Cake…

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Yesterday we went to my sister in law Sushila’s house and she had made a lovely Thai curry with rice for lunch and an immensely sumptuous chocolate cake for dessert! As I walked into the kitchen, initially I thought I saw a chocolate sponge cake but how wrong could I have been!

When the time came to have dessert, I was profoundly surprised that the chocolate sponge was indeed the most moist, rich , sweet and velvety textured almost chocolate mousse like cake. It was partnered with some sweetened fresh whipped cream. Just in having a spoonful of this cake…I was in absolute heaven.

I just had to have the recipe for myself and for all of you too…don’t say I never think of you all 😉

Thanks so much Sushila…We had a wonderful time and the cake you made will stay with us forever!!!

Thanks M…For taking the great pictures!

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So here it is The French Chocolate Cake…by Martha Day

INGREDIENTS

150g caster sugar
275g plain chocolate chopped
175g unsalted butter, cut into pieces
2 tsp vanilla essence
5 eggs separated
40g plain flour sifted
Pinch of salt
Icing sugar for dusting

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METHOD

Preheat the oven to 160°c. Grease a 24cm springform cake tin, sprinkle with a little sugar and tap out the excess

Place the chocolate, butter and sugar in a saucepan, cook over a low heat until melted. Remove from the heat, stir in the vanilla essence and leave to cool slightly

Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour

Beat the egg whites with the salt until soft peaks form. Beat one third of the egg whites into the chocolate mixture, then fold in the rest

Pour into the the tin. Bake the cake for 35 to 45 minutes, until well risen and the top springs back when touched lightly. Transfer to a cooling rack. Remove the sides of the tin. Once cool, remove the tin base, dust with icing sugar, slice and serve with soft whipped cream or a scoop of vanilla ice cream

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Extreme Bite Size Brownies

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I love brownies and I’m always trying to experiment and get recipes developed so that we get extreme funky brownies to eat.  This time in a mini way,  I have made some bite sized chocolate brownies!  Bit like an extreme shot of chocolate as you would an espresso to kick start your day!  This bite size beauty will satisfy your craving and the naughtiness is distributed well.

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I still have lessened the amount of butter and sugar to make these a little more less guilt free.  I had a whole batch yesterday in a large tray, to make them thinner too.  I approached my kitchen this morning and half had already disappeared… Who IS the culprit? I will have to put my detective hat on and find out!!

Whilst I investigate, have a beautiful day, see you tomorrow friends, much love, D x

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INGREDIENTS

150g unsalted butter melted
150g plain chocolate pieces
65g plain flour
20g cocoa powder
2 large eggs
130g soft dark brown sugar
50g chocolate chips

METHOD

Preheat oven to 180°c, grease a large rectangular baking tray and line with some grease proof paper

In a bowl, pour the melted hot butter onto the chocolate pieces and set aside so that the chocolate melts. Stir well and let the mixture cool down

Mix the eggs and sugar together until sugar has dissolved into the egg and is creamy

Pour in the chocolate mixture

Throw in the flour and cocoa and gently combine as not to overbeat and knock the air out and stir in the chocolate chips

Spread evenly into the tray and bake for 20-25 minutes until the top has set

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Leave completely to cool and then slice into mini squares

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Chocolate Chip & Sweet Cookies

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I had butter, sugar and chocolate chips….sooooo these soft, crumbly golden brown cookies came about. My 3 year old and husband were over the moon. The only thing was that they were so soft that they kept crumbling and my little one loves eating things that are whole! So it turned into a bit of a saga! Lol!

Nevertheless he still gobbled them up! I hope you all enjoy them as much as we did!

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INGREDIENTS

350g plain flour
150g soft brown sugar
200g low fat butter
2 tsp baking powder
2 eggs
150g chocolate chips
100g M&M’s

METHOD

Preheat the oven to 180°c.  Line a baking tray

Mix the flour, sugar, butter, baking powder, eggs til combined

Add in the chocolate chips and M&M’s

Using a spoon, place a heaped tablespoon of cookie dough on the baking tray, spacing them apart as they will spread when baked

Bake for 20 minutes until soft anf golden.  Gently place on a cooling rack

Make a cup of tea…grab a cookie and sit back, enjoy!

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A Marble Cake

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I had not intended to put this marble cake up as a blog post and that’s why I have not taken proper pictures. I was just experimenting with the recipe but it turned out fluffy and it had risen well. I had put a picture of the cake up on my facebook page as soon as it came out of the oven and everyone asked for the recipe so here it is friends.

I’ll be baking an Easter Russian Cake, yes I know it’s not Easter but the flavours are so very festive and Christmas is only 119 sleeps away! 😉

INGREDIENTS

175g self raising flour
1 tsp baking powder
150g white sugar
3 eggs
120g butter/low fat butter spread
25g cocoa powder

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METHOD

Preheat the oven to 180°c and line a cake tin with grease proof paper

Place all the ingredients, except for the cocoa into a large mixing bowl or food processor. Beat until all combined and fluffy for a few minutes

Pour half of the batter mixture into the tin and add the cocoa to the rest in the mixing bowl, mix well

Pour the remaining cocoa mixture into the tin and using a fork swirl into the vanilla batter

Place in the oven and bake for 35 to 40 minutes, leave to cool and then grab yourself a cup of coffee and devour

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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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Roasted Chestnuts ~ A Christmas Favourite

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My very earliest and fondest memory of Christmas alongside opening a Tiny Tears doll! Is standing in the freezing cold with my family of five on Oxford Street!

Waiting eagerly for the man to hand over a bag of sweet, soft and delectable roasted chestnuts!  How the hot steam would swirl out of the brown paper bag.  Such a welcoming warmth to our frozen fingers! 

I recreated the chestnut memory for my little ones today, but not on Oxford Street but in the comfort of our cozy home!  My very nearly 3 year old son thought they were chocolates and wanted to eat them raw! But I prepared them alongside him and then he took great enjoyment opening them once cooked, to reveal the yellow fleshy kernel!

Such a beautiful day! And more brilliant memories made xxxx

Merry Christmas!
Much love D xxxx