Red Pepper & Lime Risotto With Feta

I can do risotto anytime of the year but this one especially as it’s extremely summery in taste. Tangy from the pepper, hot from the chilli and salty from the feta! Not forgetting the lift from the lime…Enjoy friends!

Much love, D x

Shivaay Delights

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and…

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Good Morning Friends ♡

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And yummy Vegetarian food!

Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂 Where WordPress and Facebook comes together! 🙂

https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

Can’t wait to see you all there my lovely friends!!!

Have a brilliant day! Much Love D x

Quick Vegetarian Hawaiian Pizza Fix

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Spicy, salty, juicy and sweet. Those were the flavours that was dancing around on my palate yesterday evening for my dinner! I love pineapple on pizza! And I had a major craving yesterday evening! So i thought I’d make a pitta pizza ~ instantly there and then.

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You may look at the ingredients below and think ok?! I can see why she used these ingredients until you get to chopped coriander! I did add coriander and boy did it taste gooood! Give it a go you’ll be pleasantly surprised!
Have a super weekend! Much love D x

INGREDIENTS

Pitta bread
2 pineapple rings drained
sliced green chilli
chopped coriander
Onion slices
Cheddar or Mozzarella cheese
Tomato sauce made at home

METHOD

• Tomato sauce ~ ours was made with tomato passata, olive oil and a couple of crushed garlic cloves and dried oregano. Cook through until you get a thick sauce

• Lightly pre grill the pitta bread, lay on a lined baking tray with foil

• Spread some tomato sauce

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• Top off with the onion and chilli. Gently place the pineapple rings on top

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• Scatter the coriander and sprinkle on some cheese

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• Place in a pre heated grill for 5-7 minutes until the cheese is bubbling and golden brown

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Fresh Baby Leaf Spinach & Garlic Penne

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Yesterday I had a really busy day! It was go go go! It was also very warm here in the UK so I didn’t really fancy anything too heavy to eat! We had some fresh baby spinach leaves in the fridge to be used and my husband decided to take control in the kitchen. Yay! dinner was going to be made for me! Wooo hooo! Whilst I carried to clean up after the kids….

I was treated to an aromatic and extremely tasty penne pasta salad with bright green spinach and glorious garlic running through it. Enough garlic to compliment the spinach and chilli flakes to lift the oil dressing. One pasta recipe I know I will be wanting again and again…Thanks H, lots of love xx

INGREDIENTS

1 packet of baby leaf spinach
3~4 tbsp extra virgin olive oil
4 cloves garlic minced
1 tsp dried oregano
Salt to taste
Dried red chilli flakes optional
Pre cooked fresh penne upon instruction

METHOD

Gently heat the garlic with the olive oil, mix and combine the oregano so that it infuses into the oil

Stir in the penne, making sure all the pasta is covered in oil. Season with salt, mix.
Tear in our roughly slice the fresh baby spinach leaves

Turn off the heat, sprinkle in the red chilli flakes and the spinach will wilt a little as you toss the pasta

Serve up with some grated parmesan or in my case some grated mature cheddar to add a sharpness to the dish

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My Writing Process Blog Tour

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I am so excited that Ada @ More Food Please invited me to be a part of the My Writing Process blog tour! I have followed Ada’s blog from when I started to blog. She is an inspiration to me and also has become a dear friend on Facebook via WordPress. Ada’s recipes are soooo yummy and you’ll be wanting More food always as you look through her posts!

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For those who are unfamiliar with how the blog tour works, I answer a set of questions about my writing process and then introduce three other bloggers who will answer the same set of questions next week. Each of them would also introduce a set of three bloggers for the following week, and so on.

Recently I am finding that I am writing a lot more for my blog but my favourite Baking element has been put on hold…that and I’m trying to lose weight for my cousin’s wedding in August! So I’m trying not to tempt fate and bake any goodies lol!

My blog covers a range of vegetarian recipes that I either write up or adapt, mainly dependent upon the ingredients I have in the fridge. I have also written about Ayurveda which I have been interested in since I was a teenager. It is now that my passion for cooking that was stirred by the encouragement from my Aunt, allows me to explore this fascination even more.

The main reason for me starting the blog last year in July 2013 is because of my Aunt, who passed over of Cancer and who I have dedicated my blog Shivaay Delights to. I write to keep the passion of cooking which she ignited in me and to keep her memory alive! Recently I made a dish that I had made with her and it brought back such wonderful memories.

I write about my day to day experiences with food, be it cooking or eating or even pictures or thoughts I may have come across that insires me. I also write a weekly “Sharing super blogs” post, where I choose my Fab Four Bloggers off the week. I’m hoping to get round to all of my stunning blogging friends and their amazing blogs…

So without further ado let me introduce you to 3 more brilliant bloggers, who are close to my heart…and who will carry on the writing tour next week….

Firstly Sonal over @ Simply Vegetarian 777. A creative vegetarian blogger, a friend and most importantly has taken on the roll of my surrogate chilli sister as we both can’t get enough of it! She has always encouraged me and welcomed me into her blogging world and friends. Her recipes are divine, bursting full of flavour and you’ll always find something different to experience on a daily basis.

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Now comes my incredible Italian friend Michaela who explores her love of Italian food and from whom I have learnt to make authentic Italian dishes. Her tiramisu is to die for! I can’t wait to meet her one day and cook with her. Holiday in Italy…friends and food what more could you ask for! But for now go have yourself an Italian journey via Easy Italian Cuisine

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Prudy, Prudy, Prudy…my stunning friend over @ Butter, Basil & Breadcrumbs . She is a gorgeous person, never forgets to leave beautiful words after every recipe I write but must importantly I am inspired by her loveable energy and beyond original recipe ideas. Her logo is soooo cool and so is she…so please had over to and see for yourself…

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Thank you so much Ada , for allowing me to be a part of this tour! I am looking forward to reading the posts for next week’s blog tour!

See you all soon…much love D x

 

A Mexican Lime, Courgette & Pepper Risotto

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Something to celebrate Cinco de Mayo! A date to me which never had any relevance until now. By blogging for just under a year, I have learnt so much about different cultures and countries from you all. Amazing new festivals and celebrations I knew nothing about! I am very grateful to you all and in thanks I send this risotto with a Mexican edge!

The lime that transforms this risotto really tantalises and adds to the courgette and bell pepper, enhancing the overall feel and taste of this wonderful recipe.

Mexican Italian fusion I think this will be! I couldn’t help myself last night, I had two helpings! I think I have fallen in love with risotto all over again, especially with the Mexican elements doing a rumba on my tongue!

I hope you enjoy it as much as I did! Let’s fall in love again x

Buenos días & Buongiorno! Have a brilliant day x

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INGREDIENTS

250-300g Arborio rice
1 courgette sliced finely diced
1 small white onion finely chopped
1 green bell pepper diced
½ the juice of a lime
1 tbsp olive oil
1 tbsp butter/low fat butter spread
⅓ tsp salt or to taste
1 litre vegetable stock

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METHOD

• Melt the butter with the olive oil in a large non stick pan on a slow heat

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Add the onion and pepper and sauté for 2 minutes then throw in the rice and make sure every grain is coated in the oil. Keep mixing to avoid sticking

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• Slowly add a ladleful of vegetable stock and continue to stir, each time the stock is absorbed add a ladleful at a time.

•The whole cooking process should take about 30-35 minutes. Half way through mix in the courgette and continue to cook in the same way

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• You may need a little more stock to get to your desired rice consistency. I like mine just cooked

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• Make sure all the vegetables are tender, season with salt and more butter if desired. Serve with a wedge of lime and a little grated parmesan if you so wish

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Red Pepper & Lime Risotto With Feta

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and cover each grain in the oil

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● Start pouring a ladle of vegetable stock one at a time into the rice mix. Keep stirring on a low to medium heat

● Once the stock is absorbed add another ladle full into the saucepan. Continuously mixing

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● This should go on until the rice becomes tender and soft and the risotto creamy

● Season with salt and stir in the lime juice. Serve with a topping of crumbled feta cheese

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A Mexican Vegetarian Lasagne

A bright, tasty Mexican fusion recipe..One that we adore..simple and quick. You most likely will have the ingredients sitting in your store cupboard..Give it a whirl! I hope you enjoy it…Have a peaceful day! Much love D x

Shivaay Delights

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I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x

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INGREDIENTS

For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata…

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A Rich Roasted Aubergine Pasta Sauce

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You all know how I love to sneak in vegetables in my cooking wherever and in whichever form I can!  So here is another one to add to that collection

I tend to work alot on the basis of the produce my fridge is storing at any given time.  So for this recipe, I happened to find a colourful and plump aubergine and some fresh spaghetti my husband has bought, caught my eye…

I was able to make a thick, rich and quite luxurious textured aubergine sauce.  With notes of roastedness!! Is there such a word?!!! (well there is now lol! 😉 )

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It looked like a shop bought jar sauce but had all the goodness of home cooking! It went down a treat.  Also if you don’t loke aubergine, please do give this a go.  You may surprise yourself!  Have a tremendous Tuesday, much love D x

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INGREDIENTS

1 medium aubergine
3 garlic cloves minced
½ tbsp olive oil
¼ tsp dried red chilli flakes
400g crushed tomato passata
½ tsp salt
1 red onion finely
⅓ tsp dried oregano
⅓ tsp chilli powder

METHOD

• Preheat oven to 200°c, grease the aubergine with a little oil and roast for 15-25 minutes until the aubergine skin is wrinkled and the flesh is all soft and squishy

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• Blend the aubergine with the skin, garlic and passata together to form a thick rich saucy paste

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• In a medium saucepan, heat up the oil on a medium heat. Sauté the onion, garlic, chilli flakes and oregano together until the onion becomes a little translucent

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• Stir in the aubergine tomato passata blend and season with salt and chilli powder, combine well, cover and simmer on a low heat for 15-20 minutes, stirring occasionally

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• Serve the yummy sauce with spaghetti or penne..whichever you prefer…Enjoy!

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Spring Baby Leek & Chilli Risotto

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A fresh and light risotto ~ the perfect way to celebrate the arrival of Spring time here.  As the pink blossom on the tree adorns us.  Bright yellow flecks of daffodils gracing us with their presence. 

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I absolutely love this time of year!

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I happened to stumble upon some gorgeous crisp baby leeks and I just had to cook with them.  It’s the first time I have used baby leeks and what a delicious treat!  A certain sweetness was added to the creaminess of the risotto and the chilli cut through a little of the richness and warms the back of the throat!  I have to admit, that this is now my very favourite risotto recipe I have made.  I hope you enjoy it as much as we do!

Have a happy, fun filled day! Much love D x

INGREDIENTS

4 baby leeks sliced thinly
1 green chilli chopped finely
250g Arborio Rice
1 litre hot vegetable stock
1 tbsp butter
1 tbsp oil

METHOD

• Heat the oil and butter in a large non stick saucepan on a medium heat.  Throw in the leeks and chilli

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• Sauté for 6-8 minutes.  Add the rice and combine.  Once the leek is softened start pouring a ladle of vegetable stock one at a time, stirring continuously

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• As the rice absorbs the stock keep adding a ladle of stock at a time.  Cooking on a medium heat

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• This process normally can take up to 25-30 minutes.  You may need a little extra stock.  As the risotto becomes creamy and the rice tender and soft, take off the heat and serve immediately

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☆Please wear a daffodil to represent our fight against cancer!☆