#Tefal Easy Soup..So Excited!!!

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Last week, Tefal UK got in touch with me and asked if I would like to sample their “Easy soup” homemade soup machine?

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I jumped at the chance, especially having done a recent interview with Soupe du jour in London’s Soho. The Foodie place to be! Interview coming up soon…

I started off with a simple yet tasty asparagus soup for Spring with potato for body. Garlic to add oomph and boy did it do that!!!

So so happy with my Tefal Easy Soup..fresh soup at a press of a button. What more could I ask for?! Thank you Tefal UK

Lots more soups, broths and gazpacho recipes coming up soon here @ Shivaay Delights.

INGREDIENTS

3 medium potatoes peeled and cubed
Bunch of asparagus chopped
2 garlic cloves peeled
600ml water
1 vegetable stock cube
1 tsp ground cumin powder
Salt to taste

METHOD

Add all the vegetable ingredients along with the seasoning into the Tefal easy soup

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Pour over the water, close the lid, turn on the power and simply press the creamed soup option and then the start button

In 23 minutes flat you’ll have this to dip some fresh bread into…

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Juicy Garlic Baked Tomatoes

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This is the beauty about cooking…Making the most simplest food and dishes with maximum flavour. Why make life so complicated when it can be so simple!

Tomatoes, garlic and olive oil! That’s it!!! that’s all you will need!

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Have a look…Give them a go and let me know how you like the simplicity of these tasty garlic infused tomatoes.

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Have a relaxing weekend, I’m off to cook some more food…Much love, D x

INGREDIENTS

4 big tomatoes
3-4 cloves of garlic sliced finely
Olive oil
Salt & pepper to taste

METHOD

Preheat the oven to 170°c

Make tiny cuts in the tomato and slot the garlic slices in

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Repeat for all the tomatoes

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Place the tomatoes on a baking tray

Drizzle a little olive oil onto the prepped tomatoes

Bake for 20 minutes or until the tomatoes are cooked all the way through

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Butter Bean Quesadilla

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I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!

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They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!

See you all soon with the pasta recipe, much love, D x

INGREDIENTS

1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry

Ready made tortillas

METHOD

Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned

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Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over

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Cook on both sides until the cheese has melted and the beans have warmed through

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Chutney On The Cob

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Do you fancy a taste of a barbecue Summer with a funky take on Indian cuisine, well then! This recipe is for you! I have just literally finished taking my last bite of corn with my spicy coriander and lemon chutney I just made. I couldn’t wait at all, to share this with you. If you have these ingredients…you must try this NOW!

It’s so healthy, filling and above all super tasty. Especially as an addition to a meal or in its own. Next time I want to team it up with some baked sweet potato wedges. My creative juices are flowing…I have many more recipes to write up! Better get down to it!

Until then, much love, D x

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INGREDIENTS

1 bunch fresh coriander
1 red bell pepper
3 cloves garlic peeled
1 green chilli
1 tbsp Sunflower oil
Lemon juice to taste
Salt to taste

Sweetcorn on the cob pre grilled

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METHOD

This is the easy bit!  Just place all the ingredients into a food processor and blitz for a couple of minutes until you get a grainy paste.

Don’t worry about stalks of coriander not being crushed, this way there is more flavour

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Smother the chutney onto the corn, making sure all is covered.  Now ready to sink your teeth in?  ENJOY!

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Low Calorie Onion Soup

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I was checking my pantry for which vegetables I had to make a soup today especially as it’s very chilly here in the UK and everyone seems to have a cold and sore throat.  My husband being one of them, however he is very lucky! because I happened to find two bags of onions sitting there untouched.

All I could picture was a soothing hot onion soup with lingering notes of garlic dancing through the sweetness of the caramelized onions.  I looked up a few recipes and noticed that mostly all used a lot of butter and beef stock.  So I decided to create a vegetarian onion soup and low in calories!  Win, win for me…ultimate flavour and a healthier option!  It’s cooking on the stove right now and I can’t wait to tuck into a big bowl with a little mature cheddar and bread…
Oops less of the cheddar! Forgot…meant to be a low fat meal! 😉

Hope you enjoy my version of a classic soup…much love, D x

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INGREDIENTS

3 medium onions sliced
1 clove garlic minced
1 tbsp low fat butter spread
1 tbsp olive oil
Salt to taste
Sprinkling of sugar
1 litre vegetable stock

METHOD

Heat up the butter and oil in a deep saucepan, sauté the onions until soft on a low heat. Sprinkle with sugar and carry on cooking until caramelized, can take up to 15 minutes

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Add the garlic and cook through for a minute or two pour in the vegetable soup stock with salt to taste and simmer gently for 30 minutes

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Serve with some fresh baguette and cheese of your choice

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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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Borlotti Bean Soup

Tasty, healthy and comforting…What else could you ask for in a soup?….

Shivaay Delights

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I was thrilled to have been asked by Shruti @ Cooking With SJ to write my very first guest post recently. SJ and her blog are very much an inspiration to me and I am constantly learning from her. Thank you for asking me honey x

“A warming your cockles” kind of soup I’ve put together in this cold, wet weather we are having here in the UK. A fushion soup of Mexican bold bean and coriander flavours and the wonderful Italian pasta to add even more body to this dish! So easy to prepare and quick to make. An ideal supper with some crusty buttered bread on a frozen February evening!

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INGREDIENTS

½ white onion sliced into crescents
175g tin of Borlotti beans drained and rinsed
A few handfuls of tiny pasta shells
400ml vegetable stock
½ tbsp olive oil
1 garlic clove crushed
⅓ tsp garlic granules
½…

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The Perfect After Gym Soup!

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My younger brother came over today to spend time with myself and my 2 little boys. He had already planned in his gym session as the gym is close by. So I took this perfect opportunity to cook up a protein filled soup with plenty of vegetables and lots and lots of vegetable stock, for hydration and quinoa for protein.

The feedback was great, he found that it replenished his strength well and was a quick fix to fill him up but wasn’t too heavy. I found that it relieved my headcold really well. Most likely was the potent healing garlic, that works a treat for me everytime!

Give it a go friends and let me know how you get on…Have a beautiful day, evening…Much love, D x

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INGREDIENTS

1 large courgette grated
1 large carrot peeled and grated
1 clove garlic minced
½ cup quinoa
600 – 700ml vegetable stock
1 tsp dried coriander powder
1 tbsp sunflower oil
½ tbsp butter
2 tbsp cornflour dissolved in half a cup of water
Salt to taste
Chilli flakes to garnish optional

METHOD

Heat up the oil and butter together, gently place in the grated carrot and courgette into the deep saucepan.  Sauté for 2 to 3 minutes until soft

Season with the coriander powder and salt.  Pour over the vegetable stock, cornflour solution along with the garlic.  Bring to a boil

Slow the heat down to a gentle simmer and stir in the quinoa.  Cover and cook for 20 minutes, stirring occasionally

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Serve up hot with chilli flakes to garnish

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A Baking Competition with TefalUK

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I am so,so excited to announce my first ever Baking Competition here at Shivaay Delights.com.  I am teaming up with Tefal UK for a chance of all Shivaay Delights friends in the UK to win a “Sleek Black Awesome TEFAL OPTIGRILL

I have one and it is amazing, here it is in action @My Optigrill! . Not for just vegetarian food, the grill specialises in cooking and grilling all types of food to different culinary requests and needs.  A really smart piece of kit, just in time for Christmas too!

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I will be announcing the details of the competition on Monday 1st December here on the blog.  Please share this with friends and family and to keep updated get them to join via email.  Will also be updated on the interactive Facebook group “Sharing Food With Shivaay Delights”

Only open to those in the UK.  I really apologise in advance to all non UK friends.  I hope to incorporate an international feel soon…

Have a lovely weekend, much love D x

Warm Garam Masala Garden Peas

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Here in the UK we love our peas, as a side dish and an accompaniment to many of our favourite meals. We also love curry! So why not mix things up?

Take the simple versatile garden pea and spice it up! This will enhance not only the meal but will add an Indian twist to any classic dish! The usual and most favoured herb is mint but here we are using the famous coriander and lifting the sweetness with spices and lime.

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INGREDIENTS

1 cup of frozen garden peas
½ tbsp sunflower oil
¼ tsp mustard seeds
⅓ tsp salt or to taste
½ tsp garam masala or more to taste
½ tsp coriander & cumin powder
Handful of chopped coriander
Squeeze of fresh lime juice

METHOD

• Heat the oil in a small saucepan, add the mustard seeds. Once they start to sizzle, carefully mix in the peas

• Let them defrost a little, throw in the salt, coriander and cumin powder. Combine well. Cook on a low heat for 7-10 minutes

• Stir in the coriander and add the lime juice, mix and let the coriander leaves wilt a little.

• Take off the heat and serve with the meal of your choice. Also ideal to mush up and give to toddlers to introduce them to different spices and flavours