I Am Soooo Eggcited!!!!

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My Sunday buy at the local supermarket allowed me to come across this very funky egg timer.  Determining the type of boiled egg you would like to devour with some buttered toast.

All I have to do is put this gadget in the pan with the boiling water and eggs and wait for the orange colour to change to white.  Giving me soft..medium or hard boiled eggs!!

I seriously can’t wait to use it.  You’ve probably guessed I’m going to be having comforting soft/medium eggs for lunch!!!…Ummmmmm…

See you soon for a chickpea chapati recipe I made last week. Have a relaxing Sunday. Much love, D x

A Spicy Masala Sandwich To End 2014

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This toasted tasty Chaat and Chutney masala sandwich we devoured for brunch on Christmas day.  Also my love of cheese came into play, with a twin serving of pan fried halloumi and mature cheddar cheese within the spicy hot double decked sandwich!  A creation only my husband could come up with.  He is not afraid of experimenting with strong flavours and spices.  He produces winning dishes all the time…Yes! I know…before you say it…I’m a lucky girl! 😉

You could really add anything to this sandwich as long as you incorporate the chutney and chaat masala.  The green, extremely spicy chutney came from my Mum’s kitchen and the masala is shop bought.  It really adds an Indian touch to the whole dish!

Wishing all a fantastic New Year!..2014 has been brilliant…we’re eagerly awaiting you 2015!!!

The INGREDIENTS we used

Mum’s Spicy Coriander Chutney
Chaat masala to taste
Pan fried slices of halloumi
Grated mature cheddar cheese
Slices of tomatoes
Wholewheat bread
Butter

METHOD

Place a buttered slice of bread in a panini maker.  Layer the tomato, sprinkle the mature cheddar cheese

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Place another slice of bread and spread the green chutney and shake on the chaat masala

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Take the pan fried halloumi and some extra tomato and layer onto the chutney base

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Finally top with the last slice of bread and toast for 5-10 minutes in the panini maker, until the bread takes on a golden brown colour

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Moist Chocolate Muffins = Breakfast!

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Our nephews have come round to stay and we normally have cocoa pancakes with hazelnut spread but…chocolate chunk muffins were the choice for today!

I just looked up chocolate muffins and was very lucky to find this recipe! One I know I will be using again and again.

Have a wonderful weekend…It’s nearly Christmas folks!! Yay!!! Enjoy…much love, D x

(Recipe from All recipes UK)

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INGREDIENTS

2 cups all-purpose flour
1 cup white sugar
3/4 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup chocolate chips

METHOD

Preheat oven to 200°C. Grease 12 muffin cups or line with paper muffin liners

Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl

Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended

Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips

Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack

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Looks Like Carrot?….

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My husband is off now for the Christmas holidays and time for me to get creative in the kitchen!!!  It’s been a long time, since I’ve been able to take time out and just cook! especially with day to day chores and taking the boys to school.

Mr Shivaay Delights!! Aka Mr Makani! said he wanted a starter type of dish and something Indian!  So I decided to fuse ingredients together to make a funky new dish!

I grated everything in my food processor and stir fried away in my frying pan, I came up with this….

Sweet potato onion and coriander filling with the warmth of garam masala running through it.  I served it up on some wholewheat buttered toast with a light sprinkling of mature Cheddar cheese to give a bit of a salty edge to compliment the sweet and spice.

Simple, tasty and comforting..Hope you enjoy this recipe! and I shall see you soon! Much love, D x

INGREDIENTS

1 large sweet potato, peeled and grated
1 white onion grated
Handful of roughly chopped coriander
1-2 tbsp sunflower oil
Salt to taste
1 tsp garam masala
1 tsp ground coriander & cumin powder
Mature Cheddar cheese

METHOD

Heat the oil in a non stick frying pan on a medium heat, sauté the sweet potato, onion and coriander along with all the spices and seasoning

Reduce the heat, throw a little water to add moisture and cook through until the sweet potato is soft and the water has been absorbed

Serve on some buttered toast and don’t forget the cheese! Enjoy!!!

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Sneaky Mums & Their Recipes!

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So it’s official! I am like my mum and we are exactly the same!! Both of us were very cheeky and sneaky today in getting our children to eat goodness as they are unwell. One big child, being me and my little ‘un. My mum made me an extremely spiced ginger tomato soup to help my cold and I made chapati flat bread with broccoli and cauliflower to get vegetables into my youngest!

It worked, the soup was so refreshing and allowed me to breathe again properly after days of being blocked up. Whilst my little one munched away on the green chapati not knowing that he was eating lots and lots of vegetable goodness! Worked out for both parties!….

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INGREDIENTS

1 small broccoli in florets
1 small cauliflower in florets
1 clove garlic minced
½ tsp grated ginger
1 tbsp soft cream cheese
2-3 tbsp sunflower oil
200g chapati flour
1 level tsp salt
1 level tsp garam masala
1 heaped tsp cumin & coriander powder
Flour for rolling
Butter for spreading

METHOD

Boil the cauliflower and broccoli until tender.  In a food processor put the boiled florets with everything except for the flour

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Whizz into a thick paste, will look a bit like a pesto, gradually add the flour to form a soft dough

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook until both sides have a few brown spots. Make sure the flatbread is cooked all the way round

Serve with a little melted butter

I’m taking some over to Angie’s Fiesta Friday Party!

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Spiced Pear & Walnut Muffins

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A Muffin ~ a type of quick bread that originated in America and portioned for one person. Traditionally eaten for breakfast but these days so very popular especially the sweet variations, with a lovely cup of coffee or tea.

I went back to its roots and thought I would make my version of a breakfast fruit muffin. I used walnuts as they are one of the healthiest nuts available and are an antioxidant. Aswell as proven to lower blood pressure and cholesterol

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So a perfect choice to start the day and what fruit marries well with walnuts? Pear! A match made in nature!

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I felt the need to spice the muffins up so I used mixed spice to warm up the soul. I also reduced the sugar and fat content but this hasn’t had any effect on the taste or consistency! This muffin will definitely set you up for the day! I’ve just had one this morning and I’m still going. A great winner all round! Enjoy, much love D x

INGREDIENTS

250g self raising flour
1 tsp baking powder
60g caster sugar
1 tbsp golden syrup
1 tsp mixed spice heaped
200g grated pear
70g walnut chopped
100ml natural yoghurt
2 free range eggs beaten
50g melted butter
50ml-70ml milk

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METHOD

• Preheat oven to 190°c/375°f/gas mark 5, grease a 12 hole muffin pan

• Mix the flour, baking powder, sugar and mixed spice together. Add the yoghurt, eggs,syrup and milk and stir until combined. Stir in the melted butter

• Fold in the grated pear and chopped walnuts. The batter should be a drop like consistency

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• Fill the muffin pan and bake for 20-30 minutes until the muffin tops are nice and golden

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Walnuts are healthy! a great read 🙂

Smoked Paprika Plantain Chips ~ BAKED!!!

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Growing up we were treated to plantain chips made by our parents.  Matoke as we call it, as both my parents were born in Africa.  It was prepared, sliced by hand and then deep fried.  The result would be a hot soft fluffy chip!  I have always loved them and remember my Dad buying packets of these chips in a range of flavours when I was pregnant for me to keep my energy levels up!

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It was only last week that I spotted some plantain in our local supermarket.  I knew instantly that I wanted to create something with them.  So..I peeled them, sliced thinly in a food processor and set out to season and Bake!  Yes BAKE!  This way they remain healthy and I hardly used any oil!  Have a go! It’s so easy and you get fresh hot healthy plantain chips to nibble on, what could be better?

Have a tremendous day! See you tomorrow! Much love D x

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INGREDIENTS

2 large plantain, peeled, thinly sliced
1 tsp smoked paprika
½ to 1 tbsp sunflower oil
1 tsp salt or to taste

METHOD

• Preheat the oven to 200°c/400°f. Line 2 baking trays with greaseproof paper.  I used my pizza trays

• In a large bowl put all the ingredients together and gently massage the oil, salt and paprika into the plantain

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• Lay the slices of plantain on the tray and place in the oven for 20-30 minutes.  Turn them over half way

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• They will brown quickly so do keep an eye on them,  they will start to crisp up and this will continue as they cool down

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• Eat as soon as possible, but they will keep for a day in an airtight container

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A Spicy, Sour, Stalk Salsa..My 500th Post!

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I steamed some broccoli for dinner yesterday and I was left there standing with a good looking raw broccoli stalk in my hands!  All that came to mind was a fresh tangy salsa.  I had some juicy plum tomatoes to use so this is what came about.

A salty, spicy and sour crunchy salsa to tantalise your tastebuds!  It did mine.  When I gave my husband some to try, he couldn’t figure out that I had used the broccoli stalk.  At first he guessed it was raw mango and then cucumber.  I told him, and he was pleasantly surprised.  So for all you non broccoli lovers out there…try this! You may enjoy it! 😉

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INGREDIENTS

Raw broccoli stalk, diced
Handful of baby plum tomatoes
Fresh lemon juice
Piri piri spice
A pinch of ground cumin powder
Salt to taste

METHOD

Take the diced stalk and place in a bowl.  Add all the ingredients and combine well.  Use the lemon and piri piri spice according to taste. I like mine very lemony and spicy!

Eat immediately or set in the fridge until you’re ready to eat. 

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Roasted Radishes In A Brown Butter Sauce

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I like radishes being sprinkled with salt and then being dipped in a little butter. I once saw them being served in this way on a cooking programme. Then yesterday, I had this thought in my mind as to roasting them. I’ve never roasted radishes before, but after doing so realised they make a wonderful side dish.

What makes this dish, is the brown butter sauce that seeps into the white pores of the radishes and is released gently when bitten into. I know I will be making these again for sure. Especially on Sunday’s with our veggie roast!

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Such a great colour, comforting warm taste and butter!…just love it! Watch out for my Fab 4 tomorrow…I’m so excited!!!
Have a beautiful day, Much love D x

INGREDIENTS

1 bunch of red radishes
1 tbsp olive oil
Salt to taste
2 thin slabs of unsalted butter
Dried coriander leaves

METHOD

• Preheat the oven to 190°c. Chop the green tops off the radishes and slice thickly lengthwise

• Place in a lined baking tray, sprinkle some salt and massage in the olive oil

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• Roast for 20-25 minutes until radishes are tender

• Meanwhile in a thick skillet pan, melt the butter on a low heat and stir

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The butter will start foaming

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Brown speckles will appear quite quickly, once you see this the butter is ready. Take off the heat and set aside

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• Once the radishes are roasted, place in a serving bowl. Pour over the brown butter sauce and delicately flutter dried coriander leaves on top to garnish

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Cheese, Cauliflower & Broccoli Patties

Give these a go…When you want to snack on something! Great for a picnic too!
Enjoy friends, much love D x

Shivaay Delights

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So I went food shopping yesterday and I saw a packet of freshly prepared broccoli and cauliflower florets! So vibrant in colour that it set my mind off to what I was to make with it when I got home. So the packet found its way into my trolley and soon after into my kitchen.

The idea that I had, was to make these cauliflower, broccoli and cheese patties. So once I put all the shopping away I started on the task at hand. These crispy and tasty patties were created. Easy, fun and simple…give them a go and let me know what you think. Have a tremendous Thursday! Much love D x

INGREDIENTS

Cauliflower florets half
Broccoli florets half
1 onion
2 to 3 cups self raising flour
1tbsp oil
1 tsp salt
1/3 tsp garlic granules
1/3 tsp chilli powder
2 tsp coriander and cumin powder
Handful of…

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