Spicy Spinach & Cheese Omelette

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How lovely is it that the tables have turned and you are able to cook for your parents now. It was so lovely when my mum came to spend time with me last Friday and requested me to make her a spicy spinach and cheese omelette! She loves loves chilli, don’t know where I  get that from? 😉

So to heat up the flavours, I decided to shallow fry off the 2 chillies in the oil base.  This way the oil started to infuse the spicy heat and this then transferred itself to the whole yummy omelette!  Such a simple and tasty dish yet so satisfying.  Mum was happy and so was I!
Here’s to more foodie requests from our families for us to make for them!

INGREDIENTS

2 eggs
1/2 cup shredded spinach
1/3 cup grated mature cheddar cheese
1 green chilli finely chopped
1 tbsp milk
Salt to taste
1/3 tsp ground cumin powder
Pinch of turmeric powder
1 tbsp olive oil

METHOD

Heat the oil in a non stick frying pan on a low heat. Beat the eggs and milk with a fork. Add the rest of the ingredients and combine well

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Pour into the frying pan and still on a low heat let it set. Once set, place a lid or plate onto the pan so that the top of the omelette cooks in its own steam

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Wait a few minutes, making sure all of it is cooked through

Serve with some buttered toast and savour the spiciness!

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An Instant Taste Of Mexico

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Yesterday I ate the most creamiest silkiest avocado ever.  It scooped out of its shell so easily and made for a lovely healthy snack.  Tangy, salty and spicy all my favourite flavours! 

It’s so satisfying when you know you’re eating something you really like and is very good for you!  I just had to share this flavour combination with you all…

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You’ll need…

An avocado just ripe
Lime
Piri piri chilli spice mix
Salt

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Slice avocado into half, season with salt, sprinkle on the spice mix and then saturate in fresh lime juice!

Yup that’s it! It was sooooo delish!

I’ll be back with a funky flatbread recipe very soon! Until then, have a beautiful day!! Much love, D x

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Smoked Paprika Scrambled eggs

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ELSIE… A a very special lady in my life, who became a surrogate grandmother to me and my brothers. She was one amazing cook and loved baking. Elsie taught me many a thing as well as making scrambled eggs her way! I am so pleased I had the opportunity to ask her as they are extremely yummy!

I’ve added my spicy twist to them, you might wish to keep it like that or just use salt and pepper. This post is also dedicated to my friend Jhuls over @ The Not So Creative Cook as she loves eggs as much as I do. It is because of her this morning, that I decided to make some after seeing her version of scrambled eggs on Instagram at the weekend.

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Great start to the week, I’m all ready to go…Much love, D x

INREDIENTS

2 large eggs
3 tbsp milk
1/3 tsp smoked paprika
Salt to taste
1 tbsp butter
Peri peri spice to garnish

METHOD

Whisk the eggs, milk, smoked paprika and salt together until combined

Warm the butter gently in a non stick saucepan

Once melted, pour in the egg mixture and keep on a low heat. Stirring slowly, as it starts to thicken up you’ll get some lumps of egg and it’ll be a bit more moist. This is the time to take it off the stove

Serve on two slices of warm buttered whole wheat toast. To finish, sprinkle with some peri peri spice mix

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Red Pepper & Lime Risotto With Feta

I can do risotto anytime of the year but this one especially as it’s extremely summery in taste. Tangy from the pepper, hot from the chilli and salty from the feta! Not forgetting the lift from the lime…Enjoy friends!

Much love, D x

Shivaay Delights

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and…

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Paneer Shashlik Masala

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My husband absolutely adores paneer! He loves to eat it, prepare it and to cook it. So what better than to have a guest post recipe from him. He made this awesome masala yesterday for his birthday. I feel if you like something so much, automatically you’re able to make it soo well. This is extremely true for my husband!

He didn’t make it too spicy! knowing that our 3 year may want some, because he loves it too! and he was right… He nearly gobbled up EVERYTHING and we hardly got any! Lol 😉

So please be sure, if you have children, MAKE MORE!!! We’ve learn that for next time!!

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Happy Birthday Honey! Your birthday cake is about to me made! Much love, D x

INGREDIENTS

1 green bell pepper diced
1 onion diced
250g paneer cubed
Handful of chopped coriander
1/2 tsp smoked paprika
1 tsp dried coriander
Pinch of toasted cumin seeds
5 tbsp natural yoghurt
3 tsp tikka masala paste

METHOD

Put all the ingredients into a large bowl

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Mix the tikka masala and yoghurt together

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Pour over the ingredients and combine so that all the paneer, onion and pepper is covered

Cover and place in the fridge for 2 hours to marinade

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In a large deep frying pan, warm up 1 tsp sunflower oil on a medium to slow heat. Cook the paneer through. This may take up to 10 minutes or more. Stirring occasionally

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Once the paneer is soft and hot all the way through you are ready to devour

Serve up on a flatbread bread of your choice. We had a kidney bean curried flatbread I had made during the day

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Chilli & lime water

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Chilli and lime work really well together in all sorts of different cuisines. Lime and salt add to a hit of tequila! And I really fancied something different to drink. I stayed away from the alcohol and wanted pure natural paramount flavour with an edge.

My husband was slicing up lime wedges for his bottle of Mexican beer and I thought a lime drink was the way to go. I wanted something salty more than sweet and my taste buds severely craved a new sensation.

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I then see, sitting on my glass chopping board ~ chopped thin slices of green chilli that I was using in my Calzone that was being made at the time. I put the ingredients together and hoped that something special would come of it!

It so did! and was an extreme delight that I am now here sharing this drink with you. The lime and saltiness hits your palette first, the sweetness from the sugar kicks in and then a slight hint of chilli lingers on the tongue. Really refreshing and really unique! Enjoy!

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INGREDIENTS

½ juice of a fresh lime
2-3 finely sliced green chilli
½ tsp icing sugar
Pinch of salt
200-250ml of cold water
Lime segments to garnish

METHOD

• Squeeze the juice of half a lemon into a glass, add the chilli and release chilli oils using a spoon against the glass

• Stir in the icing sugar and salt and then pour in the cold water

• Dunk the lime segments in and also squash them a little using a spoon

• Leave aside for a few minutes for all the components to fuse together. It is then ready to be served

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By popular demand..These peri peri chips are back!!!

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So yesterday I had more cravings as I do, for chilli, cheese and potato! I had some extra chunky oven chips from my little ones lunch, so I raided my refrigerator for the low fat cheese slices I knew I had somewhere…
I found the infamous smoked paprika and cayenne pepper and this emerged.

I wasn’t going to post this simple lunch idea but I got sooo much interest on Facebook, when I just shared a picture to make everyone jealous!!!…So here it is for all

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Please excuse the picture quality but it does capture the yummy essence of the dish!

Enjoy! Much love, D x

To assemble this delight…
You will need

A plate of crunchy chunky
oven/fried chips
2 slices of low fat cheese
Smoked paprika
Cayenne pepper
Garlic granules
Dried coriander leaves
Salt

Sauce of you choice

Take the cheese and place on the salted chips. Put into the microwave for approximately 1 minute, until the cheese melts

Sprinkle with some smoked paprika, cayenne pepper, garlic granules and finally a dusting of dried coriander leaves

Serve up with a sauce of your choice. I used my peri peri sauce!
Totally hit the spot!!!

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A Roasted Sweet Chilli & Plum Chutney

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I had a punnet of plums sitting there looking very lonely in my fridge and next to it, a vibrant red sweet chillI pepper, just calling out to me… saying I will say save these plums! Ok, so now I have fruit and veg talking to me lol! But boy did this pepper do good.

It teamed up with the plums so nicely and roasting them also added to their flavour. It’s the first time I’ve worked with a sweet chilli pepper and it truly is something!
Tangy and sour notes from the plums and a little heat from the pepper. The texture together is so velvety, perfect as a dipping sauce or as a chutney. I’ll definitely be making this again! Hope you enjoy it!

Have a wonderful week, much love D x

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INGREDIENTS

1 large red sweet chilli pepper
6 red plums
1/2 tbsp salt or to taste
1/2 tbsp granulated sugar or to taste
1/2 tsp red chilli powder
1 clove garlic peeled

METHOD

Preheat oven to 200°c

Place the sweet chilli pepper and plums on a lined baking tray, bake for 20 to 30 minutes until soft and the aroma of the chilli and plums is sweet. Set aside to cool

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De seed and de skin the chilli and plums. Remove the stones from the plum

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Add the roasted prep into a food processor with the rest of the ingredients and blitz to a smooth chutney/sauce

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Ready to serve

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Crispy Potato Thins

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I made these potato roasted thin chips a little while back to accompany my Habanero chilli & mango sauce
They become crispy because of the olive oil, healthier then chips and so simple to do. Actually I think I fancy them again today! And I have a big bag of white potatoes just sitting pretty in my pantry! Yay! I know my boys will love them…Sorted!

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Also dear friends, I will be taking this week to reblog some stunning recipes I have come across from so many of you foodie friends out there. I am always inspired by everyone and I want to share this inspiration with you all. So keep an eye out..you may be featured on Shivaay Delights! 🙂

Until then, have a beautiful and restful weekend! Much love D x

INGREDIENTS

White baking potatoes 7/8
Olive oil
Salt to taste
Dried coriander

METHOD

Preheat the oven to 190°c/200°c

Slice the potatoes thinly with skin on or put them through a food slicer/processor for an even slice, parboil for 5 to 7 minutes, drain

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Place the thins into a lined roasting tray. Massage about 1 to 2 tbsp olive oil with salt to taste. Until potatoes are gleaming..

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Roast in the oven for 20 to 30 minutes, ensuring both sides are golden brown

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Sprinkle some dried coriander and you are ready to serve with a sauce of your choice

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For All Nando’s & Peri Peri Lovers Out There!

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Just in time for the World Cup!! Time for burgers, chunky chips, chilli sauce and cold, cold beers!!! Yay!

Nando’s here has become a household name and everyone is crazy for its food. Such spices and tang and succulent meals keep us going back for more. My 3 year old boy is no exception! To the point where he chose to have Nando’s style peri peri chips and burgers for his family birthday party! Though known for it’s grilled chicken, we opted for the veggie bean burgers, soya burgers and most importantly his favourite Spicy Peri-Peri Chips

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I made my own version of the famous garlic Nando’s hot sauce, that had my younger brother frazzled as how I captured this taste! Which I shall reveal to you all shortly.

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I wrote down all orders and how all my family members wanted their burger/pitta combination meal including cheese and pineapple which I always add to mine! Tastes soooo good! Even a peri peri mayonnaise was whipped up on request of my brother!

So first the Garlic peri peri sauce

INGREDIENTS

2 tbsp sunflower oil
2 tbsp plain flour
1 tbsp red chilli powder
½ tbsp smoked paprika
½ tsp garlic granules/powder
1-2 tbsp tomato ketchup
¼ tsp dried oregano leaves
⅓ tsp salt
2 cup hot vegetable stock

• In a medium saucepan heat the oil a little and then add the flour, cook and stir on a low heat for 2 minutes

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• Throw in all the other spices and seasoning and combine well

• Slowly pour in a little hot stock a little at a time, whilst whisking continuously

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• Once all the stock has been added simmer on a low heat for 10 minutes, stirring occasionally, half way through stir in the tomato ketchup

• The sauce will become a thick consisting whilst it cools down so you may need to thin it out with a little water before serving

Peri-Peri Mayonnaise

INGREDIENTS

2 tbsp light mayonnaise
½ tsp garlic granules
½ tsp smoked paprika
squeeze of lemon juice

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• Mix all the ingredients together and chill until ready to serve along your burgers and chips

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