Crunchy Quinoa & Roast Aubergine Salad

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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!

INGREDIENTS

2 large cups quinoa cooked
1 aubergine
1 tin pinto beans drained
1 medium carrot grated
15 mini plum tomatoes quartered
Handful of coriander chopped
2 heaped tablespoons flax seeds

Dressing
6 tbsps olive oil
2 tsp whole grain mustard
Juice of 1 lemon
Salt to taste
4 tbsp water

METHOD

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

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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

Fruit, Grow, Cook And Preserve Your Own

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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.
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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.”

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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?….

Butter Bean, Kale & Tagliatelle Soup

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A wholesome soup. Filled with some much goodness and the Kale just takes it to that super soup level!

INGREDIENTS

1 tin 400g butter beans drained
100g kale
100g tagliatelle
50g crushed tomato
800ml water
1 garlic clove crushed
1 tsp cumin powder
Salt to taste

METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

Spicy, Savoury & Steamed Cake

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A light airy, healthy snack known as Dhokla in Gujarati Indian cuisine.

Served with a chutney of your choice these make for a wonderful treat!

I used this recipe @ http://foodviva.com/snacks-recipes/rava-dhokla-recipe/

I was very impressed by the result! Have a go and please send me pictures of any dishes you make from my blog. Would love to see and share them here.

Email me @ Shivaaydelights@gmail.com

Baby Sweetcorn Soup

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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!

INGREDIENTS

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

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METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

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Serve with a little grated cheddar on top and some fresh bread

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Kiwi & Celery Smoothie

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A refreshing smoothie with sweet, sour and earthy notes.  An interesting combination of banana, kiwi and celery.
Replenishing energy, natural sugars and salts.

Definitely a favourite of mine now!

INGREDIENTS

1 banana
1 kiwi skinned
1 stick celery
80ml water

METHOD

Blitz all ingredients and serve in a pretty wine glass!  Simple!

Chilli & Garlic Flatbread

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My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!

INGREDIENTS

1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking

METHOD

Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.

Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough

Bring together and knead for 5 minutes

In the meantime heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc

Place in the frying pan.  Cook on both sides until golden brown, using a little oil to aid the process

Serve hot with lashings of butter

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Cauliflower Crumb

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A different way to eat cauliflower.  Either on its own or used as a crumb.  I quite like it as it is. 

This crumb couldn’t be simpler!  Something to snack on and it’s actually good for you!!!

INGREDIENTS

1 small raw cauliflower grated finely
A little broccoli is desired
Fresh lemon juice to taste
Salt to taste

Extras to spice the mix up a bit

Smoked paprika
Garam masala
Roasted pumpkin & sunflower seeds

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METHOD

Combine all ingredients. If using the plain lemon version this can definitely be used as a crumb to coat ingredients instead of breadcrumbs

Coriander & Cheese Scrambled eggs

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To add to the flavour of already delicious scrambled eggs with cheese. I decided to put coriander, yes simply coriander! into the mix and my what a result!

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INGREDIENTS

2 large eggs
Handful of chopped coriander
Handful of grated mature cheddar cheese
3 tbsp milk
Salt to taste
1 tbsp butter

METHOD

Place all the ingredients into a bowl apart from the butter and beat together until combined

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Heat the butter in a non stick pan on low.  Once melted add the egg mixture and stir slowly with a wooden spoon

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Once the eggs are of a soft scrambled consistency, take off the heat and place on two pieces of toast with lashings of butter

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Enjoy!

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