A Ravishing Roasted Aubergine Dip

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For such a long time, whenever I have roasted aubergines for my Bainghan ka bharta curry I’ve always wanted to make a roast aubergine dip. The natural velvet texture and creaminess once it is whizzed really makes this dip so very special. A true delightful and healthy condiment to your favourite crisps, tortilla chips or crudité.

Perfect for any party and so healthy too!

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INGREDIENTS

1 medium aubergine
Olive oil
6-8 cherry/pomodorino tomatoes
½ tsp garlic granules
½ tsp smoked paprika
⅓ tsp dried coriander leaves
½ tsp salt or to taste
Squeeze of lemon juice
Pinch of sugar

METHOD

• Pierce the aubergine a few times and chop the top off. Using a little olive oil massage into the aubergine skin with your hands. Place on a baking tray in a preheated oven at 190°c for 20-30 minutes until soft and crinkled. Set aside to cool

• Once cooled down put the aubergine with its skin on plus the tomatoes and blitz in a grinder to a smooth paste

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• Stir in all the other ingredients and blitz to combine well

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• Serve with your favourite crisps or tortilla chips

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A Chilli & Garlic Red Sauce For Ravioli

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I love pasta and find that making your own pasta sauce is very comforting.  You can add extra vegetables or make it spicy and vary it each time depending upon the type of pasta you are using.

My recent pasta dish allowed me to explore the simplicity of the red sauce.  All I wanted was a strong garlic and chilli hit to accompany some spinach and ricotta ravioli I had.  Which we polished off with a nice crisp glass of white wine.  A perfect sauce for ravioli..not too much going on in the sauce, just enough to add and bring out the flavours of the ravioli

I think I’m going to go and make some more! Ummmm…Have a relaxing weekend friends!, Enjoy…Much love, D x

INGREDIENTS

4 garlic cloves crushed
500g crushed tomato passata
Salt to taste
1 to 2 tbsp olive oil
1 large chilli chopped

METHOD

Heat the olive oil along with the crushed garlic and chilli on a low heat for 5 to 7minutes, making sure the garlic doesn’t burn

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Slowly pour in the tomato passata, season with the salt and leave to simmer on a low heat still

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I cover the saucepan and leave the sauce to cook through for at least 20 to 30 minutes.  If it gets to thick then add a little water to thin in down

Serve the sauce drizzled over a ravioli of your choice

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Taking some over to the weekly party over @ The Novice Gardener

Creamy White Enchiladas

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My first memory of going to a Mexican restaurant is with my Uncle and Aunts. I was astounded by all the colourful paraphernalia and the mexican music beat that kept my feet tapping. It’s amazing to recall this time from the depths of my memory! I can close my eyes and I’m sitting right there on a large rustic wooden table with my family and clasped in my hand my very first sweet strawberry daquiri mocktail!

My tongue was greeted with the most sensational flavours I have ever tasted and I found myself hooked on this new cuisine! From that time on I made Mexican at home and still love to experiment with different components to give my Mexican recipes a different edge.

My Husband fancied Mexican recently and I felt the urge to mix things up a bit. We’ve all had enchiladas with a fiery tomato sauce. But I wanted something more creamy to add to the rich bean filling that was sauteéd in fresh coriander!

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So came to mind a white sauce with spring onion that would smother the tortillas filled to the the brim with the spicy tomato bean filling. Not forgetting the cheese that always makes the dish! I hope you enjoy these as much a we did! Much love D x

INGREDIENTS

For the enchilada filling
2 spring onions finely chopped
2 cloves garlic crushed
1 tin of refried beans
100ml crushed tomato
1 tbsp olive oil
Handful of chopped fresh coriander
¼ tsp dried red chilli flakes
¼ tsp cumin seeds
¼ tsp paprika
1 tsp cumin and coriander powder

For the white sauce
1 tbsp butter
⅓ tbsp olive oil
1 heaped tbsp plain flour
2 spring onions chopped finely
1½ cups of milk

Pre prepared large tortillas
Grated Cheddar cheese

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METHOD

For the bean filling ~

• Heat the olive oil in a non stick saucepan with the chilli flakes and cumin seeds. once the oil is hot and sizzling add the chopped spring onions and garlic plus half of the coriander and stir briskly

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• Once the onion has become soft and translucent pour in the tomato passata.
Add in the seasoning of cumin powder and paprika and mix well. Simmer for a few minutes

• Stir in the refried beans with half a cup of water to loosen the mixture. Sprinkle in the rest of the coriander and simmer for a further 5 minutes. Take off the heat and leave aside

For the white sauce ~

• Heat the butter and olive oil mix in the flour on a low heat keep stirring the roux until it bubbles a little. Combine the spring onion with the roux and cook off for a couple of minutes

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• Gently pour the milk into the pan and whisk continuously until the sauce starts to thicken

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Once the sauce is glossy and thickened take off the heat and leave aside

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To assemble the enchiladas ~

• Spread the bean filling as a strip in the middle of the tortilla

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• Fold one edge over from the side

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• Then make another fold from the bottom to seal in the filling

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• Next roll into a wrapped tortilla

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• Repeat for approximately 6 tortillas and line them up in a deep oven dish

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• Smother the wrapped tortillas in the white sauce and sprinkle cheddar cheese on top

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Place in the oven for 15 minutes at 180°c/350°f/gas mark 4 and then place under the grill to make the cheese nice and golden

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Serve with some spicy potato wedges and a tomato salsa

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By popular demand..These peri peri chips are back!!!

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So yesterday I had more cravings as I do, for chilli, cheese and potato! I had some extra chunky oven chips from my little ones lunch, so I raided my refrigerator for the low fat cheese slices I knew I had somewhere…
I found the infamous smoked paprika and cayenne pepper and this emerged.

I wasn’t going to post this simple lunch idea but I got sooo much interest on Facebook, when I just shared a picture to make everyone jealous!!!…So here it is for all

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Please excuse the picture quality but it does capture the yummy essence of the dish!

Enjoy! Much love, D x

To assemble this delight…
You will need

A plate of crunchy chunky
oven/fried chips
2 slices of low fat cheese
Smoked paprika
Cayenne pepper
Garlic granules
Dried coriander leaves
Salt

Sauce of you choice

Take the cheese and place on the salted chips. Put into the microwave for approximately 1 minute, until the cheese melts

Sprinkle with some smoked paprika, cayenne pepper, garlic granules and finally a dusting of dried coriander leaves

Serve up with a sauce of your choice. I used my peri peri sauce!
Totally hit the spot!!!

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Comfort in a sub…I get it now!

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My little one is unwell and we all need to turn something to comfort us.  This veggie meatball sub seems to do the trick in this household.  Juicy  succulent veggie meatballs soaked in a tasty tomato and garlic sauce.  Lots of melted cheese oozing everywhere….oh my gosh! My idea of comfort heaven

Have a look at My Yummylicious Veggie Meatball Sub Sandwich

Hopefully he will be better soon and I’ll be back in the kitchen developing, writing and cooking up more recipes for us all

Until then, enjoy your day!

Much love D x

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

A Spicy Coriander Chutney

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Yesterday this coriander chutney went interactive! A few of us found ourselves making it in different countries and then posting it! Soo much fun! It’s so lovely to be able to communicate on a worldwide wide web level and feel that the person you are chatting with is close by!

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So many hands and thoughts went into the making of this chutney yesterday, which made it all the more tastier! UMM now this whole interactive thing has given me a great idea! Stay tuned for more information soon!

Have a beautiful day and an awesome weekend, much love D x

INGREDIENTS

1 large bunch of coriander
2 cloves garlic
2 heaped tbsp desiccated coconut
Juice of 1 lemon
3 tbsp natural yoghurt
3 green chillies
1/2 tsp ginger puree
1/2 tsp salt to taste
Pinch of sugar
A little water

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METHOD

Place all the ingredients, coriander stalks and all into the food processor and grind to a paste. You may need to add a little water if you want it the chutney runny

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Serve with South Indian food, dosas, idli, uttapam

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A Roasted Sweet Chilli & Plum Chutney

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I had a punnet of plums sitting there looking very lonely in my fridge and next to it, a vibrant red sweet chillI pepper, just calling out to me… saying I will say save these plums! Ok, so now I have fruit and veg talking to me lol! But boy did this pepper do good.

It teamed up with the plums so nicely and roasting them also added to their flavour. It’s the first time I’ve worked with a sweet chilli pepper and it truly is something!
Tangy and sour notes from the plums and a little heat from the pepper. The texture together is so velvety, perfect as a dipping sauce or as a chutney. I’ll definitely be making this again! Hope you enjoy it!

Have a wonderful week, much love D x

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INGREDIENTS

1 large red sweet chilli pepper
6 red plums
1/2 tbsp salt or to taste
1/2 tbsp granulated sugar or to taste
1/2 tsp red chilli powder
1 clove garlic peeled

METHOD

Preheat oven to 200°c

Place the sweet chilli pepper and plums on a lined baking tray, bake for 20 to 30 minutes until soft and the aroma of the chilli and plums is sweet. Set aside to cool

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De seed and de skin the chilli and plums. Remove the stones from the plum

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Add the roasted prep into a food processor with the rest of the ingredients and blitz to a smooth chutney/sauce

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Ready to serve

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Crispy Potato Thins

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I made these potato roasted thin chips a little while back to accompany my Habanero chilli & mango sauce
They become crispy because of the olive oil, healthier then chips and so simple to do. Actually I think I fancy them again today! And I have a big bag of white potatoes just sitting pretty in my pantry! Yay! I know my boys will love them…Sorted!

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Also dear friends, I will be taking this week to reblog some stunning recipes I have come across from so many of you foodie friends out there. I am always inspired by everyone and I want to share this inspiration with you all. So keep an eye out..you may be featured on Shivaay Delights! 🙂

Until then, have a beautiful and restful weekend! Much love D x

INGREDIENTS

White baking potatoes 7/8
Olive oil
Salt to taste
Dried coriander

METHOD

Preheat the oven to 190°c/200°c

Slice the potatoes thinly with skin on or put them through a food slicer/processor for an even slice, parboil for 5 to 7 minutes, drain

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Place the thins into a lined roasting tray. Massage about 1 to 2 tbsp olive oil with salt to taste. Until potatoes are gleaming..

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Roast in the oven for 20 to 30 minutes, ensuring both sides are golden brown

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Sprinkle some dried coriander and you are ready to serve with a sauce of your choice

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It’s All About The Chilli Sauce…And Mango!

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I LOVE CHILLI! So know quite a bit about them. But this is the absolute first time, I have cooked with a habanero pepper and I was extremely excited!!
So much heat had to be accompanied with something succulently sweet. Thus enter the ever singing and dancing tropical MANGO. Then to spike the sauce up with some tangy lime to provide notes of sourness!

Ok…I’m going to stop talking about it now and here is the recipe for you all. The sauce has also made it’s way to the Fiesta Friday Party over @ Angie’s home The Novice Gardener.
Have a restful weekend and I will be back with my Fab 4 of the week…Much love D x

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INGREDIENTS

1 tbsp sunflower oil
Flesh of 1 large mango
1 habanero pepper
1 grated carrot
1 tomato chopped
1 garlic clove
1 tbsp tomato sauce
1 whole lime juice
1 tsp salt or to taste
1/2 tsp garlic granules

METHOD

● Heat up the oil in a medium saucepan on a medium heat. Throw in all the ingredients, stir and let it simmer for 15 to 20 minutes

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● Pour into a food processor and blitz until smooth. You may wish to add a little water

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● Serve with rustic potato chips…recipe coming up shortly!

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