Roasted pepper, caramelised onion & feta bread

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6 and cook directly on the top shelf for 15-20 minutes until the skin starts to peel and a little charred. Deseed the pepper and take off skin, slice into thin strips and then halve the strips. Set aside

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2. To caramelise onion, heat 1/2 tbsp olive oil in a frying pan, add the onions, brown sugar and balsamic vinegar. Mix well and reduce to a low to medium flame and cook for 10 to 12 minutes. Stirring occasionally, The onion will have taken on a lovely brown colour and a sweet aroma. Set aside to cool.

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3. Turn the oven to 180c/350f/gas mark 4. Mix the eggs, milk and olive oil together. Add the flour, baking powder and salt to the egg mixture and stir. Do not over work just make sure the mixture is combined

4. Throw in the roasted pepper slices, caramelised onion and garlic and gently bring together

5. Grease a bread loaf pan with a little oil and flour it to avoid sticking. Place in the oven for 35-45 minutes making sure it is cooked on the inside by sticking a skewer into the middle of the loaf. Once it comes out clean it’s ready and will have taken on a golden colour. Leave in the pan for 20 minutes to cool and then ease out, slice and serve with some butter

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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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The East England Food Festival

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My husband had told me that we were going out on Sunday on a dinosaur trail in the grounds of a Stately Home, as a treat for our little ones.  Though thoroughly surprise me when we got there, as the East English food festival was on!  I think I was more ecstatic than my sons were about seeing the dinosaurs.  I was just so happy that I had taken my camera along with me.  So here are a few snaps from yesterday and a wonderful time at the food festival…

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These pretty platters are made out of recycled marble tiles with print of all sorts..you can place anything upon them from cheeses to breads, pizza and pies!

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This range of cheddar cheese was absolutely stunning…from “The Great British Cheese Company”. I just couldn’t resist but buy some ploughman’s flavoured Cheddar, after sampling some, I was hooked!

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Colourful array of oils…sometimes I wonder why I buy olive oil from the supermarket, when there are so many tasty varieties available. Note to myself : next time I run out of olive oil… look online and purchase.

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It is really fascinating how many different oils you can actually get your hands on!

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Hands down! These are the best cupcakes I have ever tasted! I devoured and shared a little bite with my husband. They were very beautifully presented, all hand made and sugar paste decorations handcrafted with love

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Here are The Mulberry Girls who are responsible for these delicious sweet creations. Natalie and Claire were so helpful and truly passionate about their product and they should be. An assortment to please all palettes..just Superb!

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Easter cupcakes that went down a treat.

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I could smell the aroma of these striking coffee beans around the tent. So elegant and presented so well. Just loved this!

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Lots of spices and pickles to keep all of us foodies busy in the kitchen…If I had the choice I think I would buy everything that I saw lol 🙂

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A big stall dedicated to all baking goodies. I was so excited, I didn’t know where to look..though I had to get some olive bread to go with the cheese I had bought earlier. The loaf was incredibly soft and fluffy. Brilliant bakers!

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The first time I have ever seen a curried flavoured cheese! Very original…

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We end on a delicate sweet note with this scrummy coconut ice. I wish now I had bought some. Oh well..will have to make some soon to satisfy my craving.

I really hope you enjoyed coming round with me at East England food festival. We were very lucky with the weather, it was extremely sunny, quite warm and a cool breeze. Spring was definitely in the air plus fantastic food and drink and family, what more could you want!

Have yourselves a peaceful and productive week and I shall see you tomorrow with a new flat bread recipe. Much love D x

Creamy White Enchiladas

All I am craving is mexican food and cheese cheese cheese! I am going shopping and all these ingredients are so on my list for today…Have a super Saturday and enjoy! Much love D x

Shivaay Delights

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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…

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Mini Mature Cheddar & Cayenne Scones

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Sharing a chilli and cheese snack sensation! Warning! These mini scones are very moreish! Enjoy! Much love D x

Shivaay Delights

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I love cheese and I love chilli! I’m always craving that combination! So I thought as it goes extremely well together, that I can make up a recipe for these two ingredients as a traditional savoury scone.

I made mini scones so didn’t feel guilty having one! You get the strong taste of the mature cheddar with a delicate hint of chilli which hits your taste buds right at the end. They nicely spiced up my palette after all the yummy sweetness I enjoyed over Christmas! Hope you enjoy them!

INGREDIENTS

200 g self raising flour
50g butter
60 g mature cheese
150 ml milk
Pinch of salt
1/2 tsp cayenne pepper
A little milk to brush the scones

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METHOD

• Pre heat oven 220c/425f/gas mark 7
Mix flour,pepper and salt. Rub in the butter

• Add cheese and bind with milk to form a soft dough

• Lightly flour…

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Super Soya & Quinoa Stuffed Peppers

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I have always used rice as a stuffing for roasted bell peppers but because I am trying to eat low fat! (Trying desperately!) And high in protein! I thought soya and quinoa would be the perfect combination and would really compliment the pepper.

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So earlier this week, I got my experimenting apron on and started a recipe that I wrote up as I cooked it.  This is one thing I am really enjoying about food blogging as I know I have to create and make new dishes whether mine or gorgeous recipes I find online! Especially from all of you my friends x And I am loving every minute of it!

My husband, loved them but I don’t think four pepper halves is enough as it is a light meal. It can be an ideal starter or just make more of it!! Which I intend to do next time.  For now these quinoa & soya mince peppers are making there way to Angie’s Friday Fiesta Party over @ The Novice Gardener. Come share your lovely recipes there! The more the merrier! we will have sooo much fun! 

Have a super duper weekend! Much love D x

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INGREDIENTS

4 bell peppers deseeded and halved
150-200g soya mince frozen
2 garlic cloves crushed
1 tomato chopped
1 tbsp olive oil
⅓ tsp dried coriander leaves
150g crushed tomato passata
½ tsp salt or to taste
½ vegetable stock cube
1½ cup pre cooked quinoa
Squeeze of fresh lemon
Boiling water to thin out
2 Green chilli chopped
Grated Cheddar cheese

METHOD

• Preheat the oven to 190°c and place the peppers on a roasting tray having greased them a little with olive oil.  Roast for 15 minutes until the peppers are slightly tender

• Meanwhile heat up the oil in a medium saucepan on a low heat.  Sprinkle in the coriander leaves and sauté the chopped tomato

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• Pour in the passata, stir in the salt and crumble in the stock cube.  Mix well and cook cook for 5-7 minutes

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• Throw in the soya mince and add a little boiling water to thin the sauce out.  Cover and cook for 15 minutes on a low heat

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• Mix in the pre cooked quinoa

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Into the soya mince and squeeze in a little lemon juice

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• Fill the semi roasted peppers and fill with the quinoa stuffing, throw over some green chilli and grated cheese to form a topping

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• Place back in the oven for 10 minutes or until the cheese has melted

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• Serve with some crusty bread or a salad of your choice
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Finally Made A Gluten Free Cauliflower Crust Pizza!

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I have seen cauliflower crust pizzas online so many times and have always been intrigued.  So this week I decided to see what the excitement was about! 

After making it! I see why this new gluten free type of pizza has really taken off. Once again easy to make and a very cheeky sneaky way to get children and adults alike to eat extra vegetables.  Perfect for those who have a gluten free diet!  This was my first attempt so I didn’t go all out on the pizza topping and stuck to the classic Margherita.   Now that it worked well, I shall be experimenting with all sorts of funky toppings!

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I hope you give this a go!  It’s well worth it!  Have a stunning day!

INGREDIENTS

1 large cauliflower head
1 Free range egg
1 tbsp olive oil
¼ tsp salt
½ cup grated mature cheddar cheese

Tomato pizza sauce

100-150g tomato passata
1 tbsp olive oil
1 clove garlic minced
⅓ tsp dried oregano
salt to taste

Grated Mozzarella or Cheddar cheese

METHOD

• Preheat oven to 200°c, line and grease a large pizza tray

• In a food processor blitz the head of the cauliflower into a grainy paste.  Transfer into a large bowl and microwave on high for 6-8 minutes. 

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• Wait for the softened and cooked cauliflower to cool a little.  Mix in the egg
Season with the salt and add the cheese.  Combine well

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• Tip out the cauliflower mixture onto the greased pizza tray and press down firmly to make a large pizza base.  About 1cm in thickness

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• Place in the oven and bake for 15-20 minutes until the base is golden brown

• Once cauliflower base is ready,  spread on thr pizza sauce, throw in the cheese and place back into the oven for a further 10 minutes or until the cheese is melted

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Gently slice up the pizza and leave to cool a little.  Slowly transfer the slices onto a plate as the base is very soft and crumbly

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Crispy & Roasted Patra

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“Patra is a popular vegetarian dish in the West region of India. It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India. Its main ingredient is crushed chickpeas, wrapped in the leaf of the taro plant” (Wikipedia)

I fondly remember my Mum sitting down on the floor and preparing the taro leaves to make patra at home. These leaves require a lot of attention so that you get the best out of them. It is then stuffed in a chickpea flour masala and steamed! Then on to curry or frying it!

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These days we are extremely lucky to get pre cooked patra at its after steamed stage. Available all ready to cook and serve! We rarely deep fry anything in our home so I decided to roast the patra instead. With the onion that caramelize once roasted, a hint of fruitiness of the tomatoes and the heat of the chillies with the spicyness of the patra! What a taste sensation.

Perfect as a starter, just prep and put into the oven. No fussyness just simple food! Hope you enjoy! Much love D x

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INGREDIENTS

1 ready made patra tin
1 red onion sliced into thin rings
2 tomato sliced into wedges
3 green chillies
1 tbsp sunflower oil
Fresh coriander to garnish

METHOD

• Preheat oven to 220°c. Pour in the oil in a baking dish and arrange the onion, tomato and chillies in the tray. Making sure it gets covered with the oil

• Place the patra slices onto the onion and tomato base and drizzle a little oil on top

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• Roast in the oven for 15-25 minutes or longer until required crispyness. I took mone out at 20 minutes

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• Serve up on a plate and garnish with fresh coriander

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Roasted Aubergines Stuffed With Mexican Rice

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Just a few minutes ago the wind was hustling outside and the whole of our front drive was being bombarded with hailstone!!! There is no way I’m going out there! But instead will be tucking into this homing and comforting aubergine dish. On days like this a plate full of juicy aubergine spiced delicately, Mexican rice and gooey cheese makes me feel warm inside.

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A simple recipe sure to make you feel really happy as it has always done for me! So if it’s cold out where you are and you’re at home, put these aubergines to roast into the oven and soon you will be sitting all cozy on your sofa with a large plate of delicious and satisfying good feeling food which is sure to alleviate and warm your soul! Enjoy! Much love D x

INGREDIENTS

3 medium aubergines
2 cloves garlic crushed
1 tbsp olive oil
½ tbsp low fat butter spread/butter
Tomato passata for colour
1 tsp cumin powder
½ tsp smoked paprika
⅓ tsp dried chilli flakes

1 packet microwave pre cooked Mexican rice
Grated cheddar cheese

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METHOD

• Preheat oven to 180°c/350°f, lightly massage oil onto the aubergine skins and pierce each aubergine with a knife a few times

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• Place on an oven tray and roast for 30-40 minutes until the skin has crinkled, the aubergine has become soft

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• Once roasted, slice aubergines in half, and then score into cubes as you prepare a mango and slice off leaving the aubergine skins intact

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• Heat up the oil and garlic in a medium saucepan on a low heat for a few minutes to infuse flavour

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• Throw in the chilli flakes and stir in the butter and then the cubed roasted aubergine

• Pour in a little tomato passata to enhance flavour and colour, season with salt, cumin and paprika. Combine well and cook for a further 10 minutes on a low heat

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• Microwave or cook the Mexican rice upon instruction

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• Once done, add the rice to the aubergine cubes and warm through

• Refill the skins with the rice mixture, place on an oven tray and liberally top with cheddar cheese

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• Place in the oven at 200°c/400°f for 20-30 minutes until the cheese is all melted and golden brown!

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• Serve with a crisp salad and some crusty bread

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Cassava ~ 2 Ways!

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Coming from a family of foodies, it is not surprising that I am truly influenced by them and their cooking style!  We have always ventured out in vegetarian cooking and tried new things.  Here my dad and brother took the lead at our Christmas get together.   My Dad’s favourite root vegetable cassava was used and both came up with fantastic dishes and tastes.

If you like your cassava/mogo then here are 2 extremely simple ways to prepare it!  Both healthy! But one extremely spicy version from my Dad that I don’t think any of us will ever forget in our life times lol!

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and another mild version to suit all by my brother!

First my Dad’s Hot & Spicy Schezwan Cassava Recipe

• Steam a packet of frozen cassava until soft and tender

• Preheat the oven to 200°c, and lightly grease an oven tray

• Lay out the cassava pieces on the tray, sprinkle some salt

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• Add 2-3 tablespoons of Schezwan sauce.  Coat all pieces well

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• Place in the oven for 20-25 minutes and then serve on it’s own for ultimate heat or with a cooling yoghurt dip

My Brother’s Baked Bite size Garlic Mogo (cassava)

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• Steam the frozen cassava until tender and soft

• Slice into bite size chunks

• Sprinkle ‘so juicy garlic mix onto the cassava.  Pour a little olive oil to add moisture,  combine thoroughly

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• Put the seasoned cassava into the cook and bake bag and bake on 180°c in the oven for 25 minutes

• Season with salt and a dash of fresh lime juice

Enjoy! Perfect party food for your New Year’s Eve Party! Woooo hoooo!!!

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