The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.
1 tin crushed/whole tomatoes
1 medium white onion
2 garlic cloves
1 tbsp rapeseed oil
2 pinches chipotle dried flakes
1 tsp garlic salt
Ground black pepper to taste
Dried Oregano to taste
Salt to taste
Blend the tomatoes, onion and garlic cloves together
Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano and garlic salt as the oil heats up
Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan
Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! 😉
This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!
Enjoy! A gnocchi recipe coming up soon. Much love, D x
1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste
5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste
Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing
*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender
Summertime calls for easy and fresh salads. Full of goodness and yumminess! Here I bring you my new recipe made today. Extremely healthy and incredibly tasty! I am one happy lady!
2 large cups quinoa cooked
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water
I roasted the aubergine directly on the gas of my stove. Very Indian style! I kept the gas on low and kept turning the aubergine as it was slowly roasting. When the skin wrinkled and the flesh was tender. I removed it and let it cool down
Gently removed the skin and then cut the aubergine into small chunks
Placed in a large salad mixing bowl with the rest of the salad ingredients. I then combined all thoroughly. Lastly the dressing was added and infused in
I was very happy to receive the new book FRUIT by Rosemary Sassoon. A very kind gesture and a pleasure to read. Thank you!
The book is such a practical guide on how to grow, cook and preserve your own fruit. This topic particularly interested me as we have planted an apple tree very recently alongside a beautiful lush raspberry bush, which actually yielded some berries late last year.
Our apple tree, blossoming for the very first time.
It is such a wonderful moment when you are able to pick fruit from your very own garden. Simply eat it or use it in numerous cooking dishes. As Rosemary so nicely puts it, “We cannot grow everything we eat, our climate amongst other things are against us….We cannot claim to be totally self-sufficient, but we can do our best.”
Raspberries getting ready!….
The book goes through all the fruits that can be grown in an English garden in order as it comes into season. Small compact advice easy to read and lots of thorough ideas on how to grow and preserve the fruit that we have so carefully nurtured. Some gardening books are very much written in a very instructive style but this one is up to you on how to follow and it’s really from the heart. You can see how Rosemary has devoted all her life to her garden and fruit.
If you are of the older generation, you may be used to your parents or grandparents growing their own veg and fruit in allotments or their own gardens. Now everything has become so convenient and we can purchase anything we desire from the local supermarket or shops. However, I think it’s time to go back to our roots and literally plant some fruit! There is nothing quite like fresh fruit that blossoms, grows and ripens in front of your very own eyes. The taste in comparison to what is sold is incomparable.
Thank you Rosemary Sassoon for igniting my passion for growing fruit all over again! What shall I plant next?….
I have a wonderful soup maker gifted from Tefal but I fail to use it regularly. I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.
I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself! This is a very simple recipe I put together today. I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.
I hope you enjoy this spring time soup. Here’s to more soups being made!
8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional
Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer. Cook through until soft.
Serve with a little grated cheddar on top and some fresh bread