Butter Bean Quesadilla

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I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!

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They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!

See you all soon with the pasta recipe, much love, D x

INGREDIENTS

1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry

Ready made tortillas

METHOD

Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned

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Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over

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Cook on both sides until the cheese has melted and the beans have warmed through

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Creamy Chestnut Mushrooms With Spring Onion

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I had not cooked with chestnut mushrooms before, assuming they were too strong in taste, but I was extremely happy with this jacket potato filler I conjured up. Meaty and solid in texture, stays together in comparison to closed cup mushrooms when cooked. Went really well with the light refreshing taste of the cream cheese and even more so with the garlic that added an extra buzz to the cheese sauce.

A real winner in our home and one to go on our list for quick winter warmer meals. I adore baked potatoes, always have! but this just made the fluffy hot potato that bit more special. I am about to go make some dinner for today…involving halloumi cheese and aubergine…Recipe coming up soon.
Have a wonderful weekend friends! Much love, D x

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INGREDIENTS

1 punnet chestnut mushrooms sliced
3-4 tbsp soft cream cheese
1 tbsp butter
1 tbsp olive oil
3 spring onions sliced finely
2 cloves garlic minced
Salt to taste
Cheddar cheese grated

Baked Jacket potatoes to accompany

METHOD

Heat up the oil and butter in a deep saucepans on low.  Throw in the minced garlic sauté for a minute or so

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Add the mushrooms, making sure they are coated in the garlic butter/oil

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Cook for 5 to 7 minutes until soft.  Stir in half the spring onions and the cream chesse until the cheese turns into a thick creamy sauce

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Keep on a low heat for a further 5 minutes and then you are ready to serve up your soft fluffy buttered jacket potato.  Top off with some grated cheddar and the rest of the spring onions

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Low Calorie Onion Soup

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I was checking my pantry for which vegetables I had to make a soup today especially as it’s very chilly here in the UK and everyone seems to have a cold and sore throat.  My husband being one of them, however he is very lucky! because I happened to find two bags of onions sitting there untouched.

All I could picture was a soothing hot onion soup with lingering notes of garlic dancing through the sweetness of the caramelized onions.  I looked up a few recipes and noticed that mostly all used a lot of butter and beef stock.  So I decided to create a vegetarian onion soup and low in calories!  Win, win for me…ultimate flavour and a healthier option!  It’s cooking on the stove right now and I can’t wait to tuck into a big bowl with a little mature cheddar and bread…
Oops less of the cheddar! Forgot…meant to be a low fat meal! 😉

Hope you enjoy my version of a classic soup…much love, D x

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INGREDIENTS

3 medium onions sliced
1 clove garlic minced
1 tbsp low fat butter spread
1 tbsp olive oil
Salt to taste
Sprinkling of sugar
1 litre vegetable stock

METHOD

Heat up the butter and oil in a deep saucepan, sauté the onions until soft on a low heat. Sprinkle with sugar and carry on cooking until caramelized, can take up to 15 minutes

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Add the garlic and cook through for a minute or two pour in the vegetable soup stock with salt to taste and simmer gently for 30 minutes

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Serve with some fresh baguette and cheese of your choice

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Quick Pizza For The Kids

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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

A Spicy Masala Sandwich To End 2014

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This toasted tasty Chaat and Chutney masala sandwich we devoured for brunch on Christmas day.  Also my love of cheese came into play, with a twin serving of pan fried halloumi and mature cheddar cheese within the spicy hot double decked sandwich!  A creation only my husband could come up with.  He is not afraid of experimenting with strong flavours and spices.  He produces winning dishes all the time…Yes! I know…before you say it…I’m a lucky girl! 😉

You could really add anything to this sandwich as long as you incorporate the chutney and chaat masala.  The green, extremely spicy chutney came from my Mum’s kitchen and the masala is shop bought.  It really adds an Indian touch to the whole dish!

Wishing all a fantastic New Year!..2014 has been brilliant…we’re eagerly awaiting you 2015!!!

The INGREDIENTS we used

Mum’s Spicy Coriander Chutney
Chaat masala to taste
Pan fried slices of halloumi
Grated mature cheddar cheese
Slices of tomatoes
Wholewheat bread
Butter

METHOD

Place a buttered slice of bread in a panini maker.  Layer the tomato, sprinkle the mature cheddar cheese

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Place another slice of bread and spread the green chutney and shake on the chaat masala

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Take the pan fried halloumi and some extra tomato and layer onto the chutney base

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Finally top with the last slice of bread and toast for 5-10 minutes in the panini maker, until the bread takes on a golden brown colour

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Sneaky Mums & Their Recipes!

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So it’s official! I am like my mum and we are exactly the same!! Both of us were very cheeky and sneaky today in getting our children to eat goodness as they are unwell. One big child, being me and my little ‘un. My mum made me an extremely spiced ginger tomato soup to help my cold and I made chapati flat bread with broccoli and cauliflower to get vegetables into my youngest!

It worked, the soup was so refreshing and allowed me to breathe again properly after days of being blocked up. Whilst my little one munched away on the green chapati not knowing that he was eating lots and lots of vegetable goodness! Worked out for both parties!….

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INGREDIENTS

1 small broccoli in florets
1 small cauliflower in florets
1 clove garlic minced
½ tsp grated ginger
1 tbsp soft cream cheese
2-3 tbsp sunflower oil
200g chapati flour
1 level tsp salt
1 level tsp garam masala
1 heaped tsp cumin & coriander powder
Flour for rolling
Butter for spreading

METHOD

Boil the cauliflower and broccoli until tender.  In a food processor put the boiled florets with everything except for the flour

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Whizz into a thick paste, will look a bit like a pesto, gradually add the flour to form a soft dough

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook until both sides have a few brown spots. Make sure the flatbread is cooked all the way round

Serve with a little melted butter

I’m taking some over to Angie’s Fiesta Friday Party!

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Comforting Food Always!

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I always find myself making and discovering new recipes but don’t tend to make recipes that I’ve previously developed. Not because it becomes repetitive, more that I’m always looking for new things to cook!

So, this weekend I decided to change things up a bit and go back to a recipe that I made a while back and adored the first time round. I made the tomato sauce a bit more Mexican and spicy and reversed the filling and sauce around. This is The first dish and now for what we had at the weekend. I think it makes for a nice winter meal as the heat of the spices warms you through.

So very easy to prepare in advance if you have guests coming round or so quick to make when you want a simple, fast meal. Hope you all enjoy it!
Have a mesmerising Monday, much love D x

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INGREDIENTS

For the filling

A large bag of baby spinach 400g
1 large garlic clove
150g full fat soft cheese
1 tbsp olive oil
Salt & pepper to taste

For the sauce

430g tomato passata
1 small white onion chopped
1 tbsp olive oil
1/3 tsp taco/mexican seasoning
1/2 veg stock cube
1/3 tsp cayenne pepper/paprika
1 level tsp salt

6 large tortilla wraps
Grated mature cheddar cheese

METHOD

Preheat the oven to 190°c

Blitz all the filling ingredients together in a food processor…DONE!

For the sauce

Heat up the Olive oil. Sauté the chopped onion on a low heat until golden brown. Pour in the tomato passata along with all the seasoning, stir well. Cook through for 10 to 15 minutes

To see the set up of the enchilada go to…Mexican spinach enchiladas

Once all layed out in baking dish, pour over the tomato sauce. Place in the oven and bake for 15 minutes or until the cheese has melted and has is all golden

Serve with a salad of your choice

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A Baked Broccoli Kofta Curry….

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I absolutely love to find new recipes to try and am able to get a variety everyday on the Facebook interactive food group. With over 6000 members, I have made many friends and you can imagine the amount of vegetarian food dishes, recipes and ideas that are flying around.

I see so many that I wish to make, that now I have started to bookmark them. The first one I couldn’t wait to cook was The Baked Broccoli Kofta Curry by Swathi Pareek @ Cooking wid joy and what an outstanding recipe. Firstly what stood out at me was that the koftas were baked rather than fried and the ingredients were really healthy with hardly any use of oil.

What resulted was a superb curry with an intense broccoli hit of kofta in the most delectable tomato based curry. Swati! What a fantastic recipe!! One I know I will be making over and over again. Thank you so much!

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It’s a must make…Do visit Swati and check out more tasty vegetarian recipes. Hope you all enjoy it. Have a relaxing, stress free Sunday! Much love D x

I followed the recipe with one acception.  I added a handful of cheddar cheese to the broccoli mash!  You know me and cheese! Lol!

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Fresh Linguine In A Leek & White Cheese Sauce

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As you might be able to tell, I’ve started to love my leeks..I just can’t seem to get enough of them. So here I share a recipe that I made for lunch yesterday whilst my husband made this too, to accompany my dish.

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What is even more special, is that I have been told by friends that they have a lot of leeks to use up…so I really hope you all enjoy this pasta dish, laced with the subtle taste of sweet leeks and a hint of cheddar cheese coming through!

Have a peaceful and stunning day…Enjoy! Much love D x

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INGREDIENTS

2 leeks finely sliced
⅓ tsp dried oregano
1 tbsp olive oil
½ cup milk
½ tbsp butter
½ tbsp plain flour
Salt to taste
Handful of grated mature cheddar cheese

Pre cooked fresh linguine 150-200g

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METHOD

● In a medium saucepan heat the oil and butter on a low heat. Add the leeks and stir till slightly soft and translucent

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● Mix in the flour and combine well, cook for 2 to 3 minutes

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● Gradually stir in the milk and keep stirring until it gets slightly thicker

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● Season with salt and throwing in the cheddar cheese. Stir so that the cheese melts and becomes one with the sauce

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● Sit the linguine on top of the sauce whilst still in the saucepan. Combine into the sauce and you are ready to serve

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Spicy Lentil & Halloumi Stuffed Parathas

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Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.

So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!

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At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.

Have a tremendous Tuesday! Much love D x

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METHOD

150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese

For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water

Flour for rolling
Oil for shallow frying the parathas

INGREDIENTS

• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well

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• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling

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Add the halloumi cheese and mix well

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• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs

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Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside

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• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out

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• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done

• Repeat with the rest of the dough and filling

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Serve with some cool fresh natural yoghurt!
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