#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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Blanched Asparagus…

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When I saw elegant looking spears of asparagus make an appearance on Selma’s blog, “Selma’s Table” I just knew that i had to buy some and couldn’t wait to devour!
Until now I hadn’t just blanched them in hot water but oh my god will I be doing this again! Sweet, tender, crisp to the bite and now oil. The soft poached egg also provides a silky yolk sauce to dip the spears in….Awwww…I’m in heaven!

INGREDIENTS

10~12 asparagus spears
Fresh eggs
Wholewheat bread
Butter
Sea salt to taste
White vinegar
Boiled water

METHOD

Poaching the egg
To be honest it is only very recently that I have been able to poach the perfect egg to my liking, this is the method that has given me great results

In a shallow medium frying pan, pour in boiling water and set to simmer on low. Add a few drops of white vinegar to bind the egg. Crack the egg slowly into the middle of the pan

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Let the egg simmer for 5 to 7 minutes depending on how soft you want your egg

Turn off the heat and carefully remove from the water, rest on a kitchen towel to absorb the water. Place on some buttered toast

Blanching the asparagus

Place the spears in a bowl of very hot water and rest them for 6 to 8 minutes

Remove and drain the asparagus. Place with the egg and toast and season with flakes of salt

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An Asparagus & Feta Pancake…

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My husband eats eggs but doesn’t do omelettes. Though I love them, frittatas are out of the question. So to reach a compromise and please both of us I decided to make a the thick and deep tasty pancake. Full of Spring asparagus, all tender and yummy. The feta as always adding a certain saltiness and zing to the overall dish.

I just put it together as I went along and I know that this will be made again and again in our home. Perfect for brunch or a light lunch…Hope you all enjoy it my friends..until next time, much love D x

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INGREDIENTS
8 tender stem asparagus chopped
80g feta cheese
1 cup self raising flour
Salt to taste
Olive oil
1/2 tsp mustard
1 free range egg
Milk as required

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METHOD

● Heat 1 tablespoon of olive oil in a large frying pan. Sauté the asparagus on a medium heat for a few minutes and season with salt

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● Meanwhile in a large mixing bowl. Throw in the flour and egg, whisk away. Add the mustard and pour in some milk to form a pancake batter consistency

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● Whisk away any lumps and stir in half the feta in smallish chunks

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● Once the asparagus is ready, pour in a little more olive oil into the pan.

● Pour in the batter amongst the asparagus and reduce to a low heat. Crumble the rest of the feta and cover the pan

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● After 10 minutes check if the top of the pancake has set, if not recover and wait a few more minutes

● Once set well, gently turn the pancake over and cook for 5-10 minutes until both sides are golden brown

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● Serve with some coleslaw or a salad of your choice

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Sauteéd Green Goodness For St Patrick’s Day!

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It had to be done today!  A green dish inspired by my Dad for a special day!  A very Happy St Patrick’s Day to all that are celebrating.  It has been really lovely to see the different recipes that have been cooked and presented on our blogs for today! Everyone is in the joyful spirit! I too had my very first proper taste of Guinness this weekend.  I really liked it.  To me it was like a mature smoky coffee taste which was really pleasant! I can’t wait to bake some goodies I have bookmarked that have Guinness in them!

Have a gorgeous day! Enjoy yourselves!  Much love D x

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INGREDIENTS

1 medium aubergine chopped into chunks
1 cup frozen garden peas
8-10 asparagus spears chopped
1 large courgette peeled and chopped
1 tbsp sunflower oil
1 garlic clove crushed
Salt to taste
⅓ tsp turmeric powder
1 tsp coriander & cumin powder
Fresh lemon to taste

METHOD

• Heat up the oil in a medium non stick saucepan,  throw in the aubergine and peas.  Coat well with the oil and cover.  Cook on a low heat for 5 minutes then add the asparagus.  Cook for a further 6-8 minutes

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• Season with salt and spices,  put in the garlic, courgette and mix well.  Once again cook on a low heat for 8 minutes or so, to allow absorbtion of the flavours

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• The courgette will be al dente at this stage,  squeeze in some fresh lemon.  If you wish to cook the vegetables further to soften just let it cook through until you prefer

• Serve on its own or with some toast

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Asparagus & lemon risotto

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The quickest and easiest Italian dish to prepare I find, as it takes about 20 minutes to cook and 5 minutes to prepare. The most interesting thing is I have never actually had risotto in a restaurant but I have always made it at home. I have tried a couple of combinations but I must admit this is one of my favorites. I guess you will know that because of my love of lemons! A fantastic comforting plate for lunch in the autumn, just couldn’t get better than that! Adapted from the wonderful Jamie Oliver!

INGREDIENTS

200g arborio rice
1 medium onion finely diced
2 cloves garlic crushed
1 tbsp butter
1 tbsp olive oil
7 spears of asparagus chopped 1cm pieces
Zest of 1 lemon
Juice of half a lemon
1000-1200 ml of vegetable stock
Salt to taste if needed

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METHOD

• Heat oil and butter in a non stick saucepan and add the onion, garlic and rice, cook for a few minutes on a low heat and keep stirring

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• Pour in a ladle full of vegetable stock and stir, keep doing this until rice gets tender and bigger due to the absorption of the stock. As the stock is absorbed keep stirring in more stock. The key is to stir continuously throughout

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• The cooking process as mentioned above should take approximately 20 minutes so at 12 minutes throw in the asparagus and mix in well, once the rice is nearly done at the 20 minute mark stir in the lemon juice and zest

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You may wish to add a little salt but please do check before adding as the vegetable stock will have flavored it well

• Serve with a side salad and I personally like a little cheese grated on top, Enjoy!

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Vine tomato & asparagus poha

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Poha is one of my husband’s favourites! Traditionally the flaked rice is made with  potato but I really wanted the dish to be tangy, so vine tomatoes came in to play. The asparagus was just sitting in the fridge and calling me to join the tomatoes for a little dance. So here you have it a light, healthy breakfast or brunch dish to get you off to a happy go lucky start in the morning!  Enjoy x

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INGREDIENTS

100g poha flaked rice
3 spears of asparagus chopped
2 medium vine tomatoes
1 medium white onion finely chopped
1 tsp grated fresh ginger
1 green chilli sliced finely
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
pinch of asafoetida
1 1/2 tsp ground coriander & cumin powder
1/3 tsp turmeric
1/2 tsp salt or to taste
1/2 tsp garam masala
Sprinkle a little biryani powder (optional)

METHOD

1. Rinse the flaked rice gently in a colander and set aside for 30 minutes

2. Heat the oil in a large non stick pan with the mustard, cumin seeds and asafoetida. Once they start to crackle add the onion, chilli, asparagus and ginger. Stir fry on a medium to low heat. Wait until onion and asparagus has softened a little

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3. Sprinkle in all the dry seasoning and then add the fresh tomato. Combine well. Cook for about 3-5 minutes on a low flame

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4. Slowly mix in the rice a little at a time until the rice is covered in the spicy oil and veg

5. Cook for a further 5 minutes or so and you are then ready to serve with a little natural yoghurt

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