Soya Mince Chili

There is nothing like a bowl of hot Mexican tantalizing chili on a Winter’s day, when your mood is low as it is soo dark outside! All you want to do is hibernate in your home.

This dish has definitely lifted my spirits and I’m about to get a second serving.

It is super easy to make it doesn’t take much time and at the end you will be one happy bunny!

Ingredients

300g Quorn Soya Mince frozen

2 medium onions diced

1 tin chopped tomatoes

1 tin kidney beans

4 garlic cloves crushed

2 dried red chili

1 veg stock cube

Salt to taste

1 tsp smoked paprika

1 tbsp sunflower oil

1 tsp cumin seeds

Fresh lime juice to taste

Method

🌟Heat the oil in a large saucepan on a medium heat sprinkle in the cumin seeds, drop in the chili, onion and crushed garlic. Stir until onion looks translucent

🌟Toss in the tin of crushed tomatoes along with the paprika, crumble in the veg cube and season with salt, bring them to the boil gently.  Put in the soya mince into the tomato sauce and mix well.  Throw in the Kidney beans with the brine

Lower the heat and cook the chili for 30 minutes stirring occasionally, squeeze in a little fresh lime

🌟Serve piping hot with tortilla chips and a dollop of sour cream or creme fraiche

Quick Tangy Masala Chips

I crave carbs like all the time and the one thing on a hot day that would hit the spot are these chips!! Not too unhealthy as they chips were baked and the sauce cooked with very little oil How …

A Mediterranean Ebli Salad

Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! 😉

This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!

Enjoy! A gnocchi recipe coming up soon. Much love, D x

INGREDIENTS

1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste

Dressing

5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste

METHOD

Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing

*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender

Crunchy Quinoa & Roast Aubergine Salad

Summertime calls for easy and fresh salads. Full of goodness and yumminess!  Here I bring you my new recipe made today.  Extremely healthy and incredibly tasty!  I am one happy lady!

INGREDIENTS

2 large cups quinoa cooked
1 aubergine
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds

Dressing
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water

METHOD

I roasted the aubergine directly on the gas of my stove.  Very Indian style!  I kept the gas on low and kept turning the aubergine as it was slowly roasting.  When the skin wrinkled and the flesh was tender.  I removed it and let it cool down

Gently removed the skin and then cut the aubergine into small chunks

Placed in a large salad mixing bowl with the rest of the salad ingredients.  I then combined all thoroughly.  Lastly the dressing was added and infused in

Butter Bean, Kale & Tagliatelle Soup

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. 

Coriander & Cheese Scrambled eggs

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!

Holiday Means Chocolate Muffins!

Recently I have found it very difficult to buy chocolate muffins without the taste of soda bicarbonate running through it! A real bitter taste, not gooey and very dry in the middle.

However I’m have very happy to say that today I found the ideal quick and extremely indulgent and delicious chocolate muffin recipe from Taste Australia.

Both my boys were running around the house so I thought I’d give them a task which they would enjoy. Making chocolate muffins! and then of course eating the final result!  Worked a treat and they were very happy too!

INGREDIENTS

2 1/4 cups self-raising flour, sifted
1/2 cup cocoa powder, sifted
1 cup caster sugar
3/4 cup dark chocolate chips
1/2 cup vegetable oil
2/3 cup milk
1 teaspoon vanilla extract
2 eggs

METHOD

Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don’t over-mix). Spoon mixture into paper cases.

Bake for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Recipe from http://www.taste.com.au/recipes/27866/basic+chocolate+muffins

A Beetroot, Feta & Quinoa Salad

I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

Crumble in the feta last and fold in

Serve alone or with some buttered whole grain pitta bread

I will be serving some @

Some Birthday Cake?

I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me!  I’m just really happy we like the same sweet things lol!

A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!

I had to share some cake with you all…I hope you enjoy it, as much as we did!  Have a beautiful day friends! See you soon! Much love, D x

Click on the blue link below for the recipe…

My favourite chocolate fudge cake recipe…just top with extra coconut!

A Silky Courgette Pasta Sauce

It’s the time to be sneaky again. Vegetables will be disguised in many forms so that our little ones will eat and hopefully enjoy them through the flavour rather than texture. I feel it is the texture that many children fear when it comes to eating fruit and vegetables. I couldn’t do aubergine when I was younger as it felt rather slimy on my tongue! Now I can’t live without them! Thanks to my Mum’s perseverance in feeding them to me.

Pasta is always a winner and chunks of courgettes are not appealing to our children so blitz it, make it smooth and silky! They’ll be none the wiser!

INGREDIENTS

1 large courgette
1 tin plum tomatoes
3 garlic cloves
1 level tsp dried oregano
Dried chilli flakes to taste
Salt to taste
1 tbsp olive oil
100ml water

METHOD

Blend the courgette, tomatoes and garlic to a smooth paste with the water

Heat up the oil on a low heat in a medium saucepan with the oregano and chilli flakes.  Once the oil starts to sizzle slowly pour in the tomato blend.  Stir in the salt

Keeping on a low heat, allow to simmer gently for 20 minutes, stirring occasionally.  Whilst the sauce is cooking through put on your penne pasta to boil

Serve the sauce on a bed of pasta with a sprinkling of grated mature cheddar cheese