Roasted Red Bell Pepper Chapatis

A tasty and healthy flat bread…One of our family favourites!

Shivaay Delights

Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?

I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!

INGREDIENTS

1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter

METHOD

• Preheat the…

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Springtime Treat…

Our banana and coconut bread finished so quickly! That this morning I made another batch.  However I wanted,  “actually rephrase”  My four year old wanted a lemon drizzle cake and there was NO WAY! he was going to have lemon drizzle cake for breakfast !!  So yours truly, came up with an alternative in the form of a lemon and banana shiny drizzle bread!

I must admit to myself that this is a really really good tasty and healthy recipe and can definitely be eaten for breakfast by all.  He was satisfied with the lemony tang and I was ecstatic with the banana content, which will see him through his day

The recipe is simply My Banana Coconut Loaf but omitting the desiccated coconut and adding a lemon sugar syrup at the end whilst the bread is still hot

To make the lemon syrup : Melt 3 to 4 tablespoons of icing sugar in the juiceof one fresh lemon on a slow heat.  Once all dissolved,  just pierce the bread with a fork and pour over the syrup,  this way it will absorb into the bread and a yummy combination will emerge.

Enjoy this bread as much as we are friends, have a beautiful weekend, see you soon!  Much love, D x

Quick Pizza For The Kids

This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food

Spiced Pear & Walnut Muffins

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

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

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

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

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

Walnuts are healthy! a great read 🙂

Chocolate Muesli Cookies

I bought some “Luxurious Chocolate Muesli” from the supermarket for breakfast and there is so much of it!  That I thought it would make a great base for a cookie.  It already has rolled oats, toasted malt wheat flakes, milk chocolate curls, raisins, sultanas, nibbed hazelnuts and flaked almonds.

So it was just a matter of combining these yummy ingredients with some even yummier cookie ingredients and forming these cookies, that turned out really awesome!  Even though I say so myself!!  So crispy, crunchy yet a chewy cookie.  I added less sugar than in a normal cookie recipe as the raisins and sultanas provide a natural sweetness.

The toasted malt wheat flakes and nuts really add to the texture of this cookie.  Ideal anytime of the day but also can be eaten as a breakfast muesli cookie!  I really you hope you all enjoy them as much as we do. One even made it’s way into Cookie Monster’s mouth courtesy of my little one! 🙂

Have a stunning day, much love D x

INGREDIENTS

220g self raising flour
200g chocolate muesli mix
130g granulated sugar
1 heaped tbsp cocoa powder
1 tbsp maple syrup
180g butter melted
2 tbsp sunflower oil
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, grease and line 2 baking trays

• In a large mixing bowl or food processor combine all the dry ingredients apart from the bicarbonate of soda.  Mix in the oil

• Heat up the butter and syrup on a low heat.  Once melted add the water then the bicarbonate of soda.  Stir, it will start to bubble and fizz a little

• Pour this hot butter mixture into the biscuit crumbs.  All the ingredients will come together

• Take a little mixture and gently form into a ball,  pat down with your palm making the ball into a disk of 3-4 cm

• Place a few on a tray.  Keep them apart from each other as the cookies will spread when baked

• Bake for 12-15 minutes.  Leave the cookies in the tray to cool down as they will be soft initially.  Once they start to cool they will become crunchy.  Transfer to a cooling rack

Good Morning Friends ♡

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

For All Nando’s & Peri Peri Lovers Out There!

Just in time for the World Cup!! Time for burgers, chunky chips, chilli sauce and cold, cold beers!!! Yay!

Nando’s here has become a household name and everyone is crazy for its food. Such spices and tang and succulent meals keep us going back for more. My 3 year old boy is no exception! To the point where he chose to have Nando’s style peri peri chips and burgers for his family birthday party! Though known for it’s grilled chicken, we opted for the veggie bean burgers, soya burgers and most importantly his favourite Spicy Peri-Peri Chips

I made my own version of the famous garlic Nando’s hot sauce, that had my younger brother frazzled as how I captured this taste! Which I shall reveal to you all shortly.

I wrote down all orders and how all my family members wanted their burger/pitta combination meal including cheese and pineapple which I always add to mine! Tastes soooo good! Even a peri peri mayonnaise was whipped up on request of my brother!

So first the Garlic peri peri sauce

INGREDIENTS

2 tbsp sunflower oil
2 tbsp plain flour
1 tbsp red chilli powder
½ tbsp smoked paprika
½ tsp garlic granules/powder
1-2 tbsp tomato ketchup
¼ tsp dried oregano leaves
⅓ tsp salt
2 cup hot vegetable stock

• In a medium saucepan heat the oil a little and then add the flour, cook and stir on a low heat for 2 minutes

• Throw in all the other spices and seasoning and combine well

• Slowly pour in a little hot stock a little at a time, whilst whisking continuously

• Once all the stock has been added simmer on a low heat for 10 minutes, stirring occasionally, half way through stir in the tomato ketchup

• The sauce will become a thick consisting whilst it cools down so you may need to thin it out with a little water before serving

Peri-Peri Mayonnaise

INGREDIENTS

2 tbsp light mayonnaise
½ tsp garlic granules
½ tsp smoked paprika
squeeze of lemon juice

• Mix all the ingredients together and chill until ready to serve along your burgers and chips

Fresh Raspberry Fairy Cakes

Fairy cakes? I haven’t made or seen them in ages! Everything recently has been about the cupcake and its buttercream icing. I wanted to relive my childhood and bring fairycakes back!

The rustling of the smaller cases as you try and take them apart to set in the muffin tray. That used to be my job with my Mum, when she baked. Now my little one has taken over the tradition. Though he is a bit more vocal than me at the age of three. Especially as he loves baking and cooking. He sat on the kitchen work top and was telling me I had to measure out 100g of sugar and flour! Seriously it’s my recipe that I’m just putting together and how did he figure out the measurements?!

He then helped put the raspberries in each case and I dolloped over the sweet batter before baking. The result was a soft sponge fairy cake with fresh raspberries that had turned gooey and had melted to form a lovely tart sensation at the bottom of the cake

I have a few left, so I’m about to make myself a cup of masala chai and sit down for my fairycake!
Have a fruitful day! Much love and light, D x

INGREDIENTS

100g softened butter/low fat butter spread
100g granulated sugar
2 free range eggs
1 tsp vanilla extract
100g self raising flour
2 tbsp milk
36 raspberries
Melted chocolate to drizzle

METHOD

• Preheat the oven at 180°c/350°f, line a 12 hole muffin pan with fairy cake paper cases

• Cream the butter and sugar in a large bowl or food processor. Add the eggs and beat well.

• Stir in the vanilla extract and milk, fold in the flour. The batter should be drop like in consistency

• Put 3 raspberries in each cake case and then fill each case up with batter

• Place in the oven for 10-15 minutes until golden brown or when poked a skewer comes out clean

• Cool the cakes in the muffin pan and then drizzle over with a little melted chocolate

Tropical Train Muffins

I couldn’t resist the train muffin tray I saw in a vibrant flourescent green sitting up on the top shelf by itself! My little one loves trains and loves me baking for him so this would be a double whammy of excitement!

I decided to make these muffins for children/toddlers so the sugar has been reduced drastically. But still sweet especially with the juicy pineapple chunks. I wanted to add banana for more of a tropical feel but had run out, so maybe next time!

The train came out really well and it was so exciting to line it up and see the excitement on my 3 year old’s face! He insisted that he wanted to give some to his cousin brother..so I wrapped three compartments up and he was ecstatic sharing!

The flavours have been dimmed down a little for the kids and I will be making some more muffins for us adults very soon, so you don’t feel left out! Have a beautiful Sunday, much love D x

INGREDIENTS

250g plain flour
120g small pineapple chunks
40g dessicated coconut
55g soft brown sugar
25g caster sugar
1½ tsp baking powder
½ tsp ground cinnamon
1 large free range egg beaten
170ml milk
80ml sunflower/vegetable oil

METHOD

Preheat oven to 180°c/gas mark 4

• Add all the ingredients into a large mixing bowl apart from the pineapple chunks and combine with a wooden spoon or in a mixer

• Fold the pineapple in and then fill the train moulded muffin tray

• Put the silicon tray on a metal baking tray and place into the oven to bake for 30-35 minutes. Until the tops are crisp and golden

• Let the train muffins cool down and then slowly ease them out of the tray. You will have to slice off the raised muffin tops in order for the train to sit properly on a surface

Arrange the muffin train and we’re off on our tropical adventure!

Bright Broadbean & Paneer Curry

“Paneer please Mummy?!” is very much a question I hear alot!  So I gave in to my little one but had to add some goodness in also.  Broadbeans seemed perfect.  They add an earthiness to this curry along with the tang from the tomato and sweetness from the red onion.  You can make it as spicy or mild as you like by adding or removing spices and chilli. 

A very bright and colourful curry that will end your day on a really happy note.  Once again a quick and simple recipe to be enjoyed in no time at all.  Hope you all are having a splendid day! See you soon! Much love D x

INGREDIENTS

225g paneer sliced into thin chunks
1 cup frozen broad beans
1 red onion sliced
1 large tomato chopped
2 garlic cloves minced
1 chilli finely chopped
1 tbsp olive oil
⅓ tsp mustard seeds
⅓ tsp cumin seeds
Pinch of asafoetida
¼ tsp sugar
100g crushed tomato passata
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
2 tsp shahi paneer powder/garam masala
1 tsp salt or to taste
Boiling water
Lemon to taste

METHOD

• In a large saucepan, heat the oil with the mustard, cumin seeds and asafoetida

Once the seeds start to pop and sizzle, add in the onion, garlic, tomato and chilli. Reduce to a low heat and sauté for a few minutes, stirring occasionally

• Pour in the passata, throw in all seasoning and spices.  Mix well, cover and cook for 5 minutes

• Add the paneer and broadbeans, combine well.  Pour in a little boiling water to give a more saucy base

• Cook and cover on low for 15 minutes.  Finally squeeze in some lemon juice. Serve with soft naan and fluffy rice