Smoked Paprika & Coriander Pizza

Recently life has been a bit hectic and not normal so even our diet has been disrupted! We end up craving naughty foods but really want something quick. The chocolate bar or packet of crisps call out to me and I give in readily, however today I made this really simple Mexican/Italian fusion pizza!!

Full of taste and cheese!! Yes as most of you know I adore cheese, it is my absolute weakness combined with tomato, I am in heaven!!!

Here is the recipe for a quick tasty fix…

INGREDIENTS

2 Pitta bread toasted lightly

grated cheddar cheese

handful of fresh coriander

For the sauce

half a cup of crushed tomato

1 tsp rapeseed oil

1/2 tsp smoked paprika

sprinkle of dried oregano

salt to taste

METHOD

In a small saucepan, heat the oil on a low heat with the oregano. Once it sizzles pour in the crushed tomato with the rest of the ingredients

Keep on low, stir well and cook for 5 minutes

Once the sauce is done, spread on the pitta bread, and top with the coriander and grated cheese

Place under the grill until the cheese is melted and then devour!

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Instant Chilli Cheese Garlic Bread!

All of you by now will know that, when I get a craving for something, there is no stopping me. I listen to my body when wanting certain foods. But have to control the naughty cravings! 😉 For example I find that if I’m craving oranges or something orange flavoured, I’m lacking in Vitamin C or a cold could be pending. I got in tune with my body a lot at the time I was pregnant. You feel free to eat almost whatever you want and I felt my body was literally communicating with me via cravings.

I would picture, say a passion fruit and could already yearn for it on my palette, and that actually did happen. My husband and I were driving back from my friends place and I was about 7 months pregnant. I told him to stop the car at the parade of shops and see if he could buy me some passion fruit from the green grocers. The best he could do was a sour hitting can of sparkling passion fruit juice. He had bought me a six pack knowing that I would want more! He knows me too well! Lol!

Here I am sharing with you all, some cheesy chilli garlic bread that was the result of a craving I was having for garlic bread and how it worked wonders..always simple but extremely satisfying…give it a go!

INGREDIENTS

Plain mini pitta breads
Garlic granules
Butter
Cheddar or mozzarella cheese grated
Red chilli flakes or fresh green chilli chopped finely

METHOD

~ Warm up the pitta bread in a toaster of grill, both sides

~ Spread lashings of butter on the pitta and sprinkle with fine garlic granules according to taste, I love garlic! Top off with a whole lot of cheese and melt under the grill

~ Final touch add chilli flakes or green chilli. Now tuck in! I’m going to make myself some more!

The Ultimate Grilled Cheese & Tomato Roll

It’s Saturday! Go on treat yourself! Plus it’s grilled cheese month!! So you have to make this and Enjoy!

Shivaay Delights

Cheese and tomato for me is totally a heavenly combination. I could just chomp on chunks of mature cheddar and juicy succulent tomatoes!
No wonder I fancied it yesterday again!

I saw a light wholegrain roll sitting there on the kitchen top, with my clean frying pan fresh out of the dishwasher, only one thing came to mind! I pictured a grilled cheese roll and with the abundance of cherry tomatoes I had recently bought, I was so not going to pass up the chance to have this gorgeous lunch!

It took not even 10 minutes before I had this grilled thing of beauty in my hands. But the only thing I regret is not having another roll to devour a second. Rolls are on my shopping list! I must not forget!

INGREDIENTS For one

1 soft roll white/wholegrain
Mature cheddar thin slices
4 cherry tomatoes halved
Mayonnaise
Butter
Dried…

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Roasted Aubergines Stuffed With Mexican Rice

Just a few minutes ago the wind was hustling outside and the whole of our front drive was being bombarded with hailstone!!! There is no way I’m going out there! But instead will be tucking into this homing and comforting aubergine dish. On days like this a plate full of juicy aubergine spiced delicately, Mexican rice and gooey cheese makes me feel warm inside.

A simple recipe sure to make you feel really happy as it has always done for me! So if it’s cold out where you are and you’re at home, put these aubergines to roast into the oven and soon you will be sitting all cozy on your sofa with a large plate of delicious and satisfying good feeling food which is sure to alleviate and warm your soul! Enjoy! Much love D x

INGREDIENTS

3 medium aubergines
2 cloves garlic crushed
1 tbsp olive oil
½ tbsp low fat butter spread/butter
Tomato passata for colour
1 tsp cumin powder
½ tsp smoked paprika
⅓ tsp dried chilli flakes

1 packet microwave pre cooked Mexican rice
Grated cheddar cheese

METHOD

• Preheat oven to 180°c/350°f, lightly massage oil onto the aubergine skins and pierce each aubergine with a knife a few times

• Place on an oven tray and roast for 30-40 minutes until the skin has crinkled, the aubergine has become soft

• Once roasted, slice aubergines in half, and then score into cubes as you prepare a mango and slice off leaving the aubergine skins intact

• Heat up the oil and garlic in a medium saucepan on a low heat for a few minutes to infuse flavour

• Throw in the chilli flakes and stir in the butter and then the cubed roasted aubergine

• Pour in a little tomato passata to enhance flavour and colour, season with salt, cumin and paprika. Combine well and cook for a further 10 minutes on a low heat

• Microwave or cook the Mexican rice upon instruction

• Once done, add the rice to the aubergine cubes and warm through

• Refill the skins with the rice mixture, place on an oven tray and liberally top with cheddar cheese

• Place in the oven at 200°c/400°f for 20-30 minutes until the cheese is all melted and golden brown!

• Serve with a crisp salad and some crusty bread

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A Mexican Vegetarian Lasagne

I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x

INGREDIENTS

For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata or crushed tomato
1 small onion diced finely
2 cloves garlic crushed
large handful of freshly chopped coriander
1 tsp ground cumin powder
1 tsp smoked paprika
⅓ tsp salt or to taste
1 tsp Mexican seasoning (optional)
⅓ tsp dried red chilli flakes
Pinch of sugar
1 tbsp olive oil

METHOD

To make the sauce

• Heat the oil in a medium saucepan, sauté the onion and garlic with paprika til translucent

Pour in the passata and all the ingredients apart from the fresh coriander

• Stir well, bring to a simmer and then lower the heat, cover and cook for 10 minutes. Throw in the coriander and combine

• Meanwhile preheat the oven to 200°c/400°f

To prepare the filling

• Simply combine the kidney beans, sweetcorn, cheese and paprika

To assemble the lasagne

• Use an oven proof deep round dish or thick deep skillet frying pan. Drizzle in a little olive oil into your dish, place a tortilla as the bottom layer

• Take a ladleful of sauce and spread onto the tortilla

• Next take a healthy handful of kidney bean filling and distribute evenly

• Place another tortilla on top of the filling and repeat. Your most likely to get 5-6 tortilla layers

• For the last layer just smother with the sauce and top off with some more grated Cheddar cheese

• Gently put into the oven and bake for 25-30 minutes until the cheese has become crispy and golden brown

• Slice into wedges and serve with a crisp fresh salad of your choice