I crave carbs like all the time and the one thing on a hot day that would hit the spot are these chips!! Not too unhealthy as they chips were baked and the sauce cooked with very little oil How … Continue reading
Growing up we were treated to plantain chips made by our parents. Matoke as we call it, as both my parents were born in Africa. It was prepared, sliced by hand and then deep fried. The result would be a hot soft fluffy chip! I have always loved them and remember my Dad buying packets of these chips in a range of flavours when I was pregnant for me to keep my energy levels up!
It was only last week that I spotted some plantain in our local supermarket. I knew instantly that I wanted to create something with them. So..I peeled them, sliced thinly in a food processor and set out to season and Bake! Yes BAKE! This way they remain healthy and I hardly used any oil! Have a go! It’s so easy and you get fresh hot healthy plantain chips to nibble on, what could be better?
Have a tremendous day! See you tomorrow! Much love D x
2 large plantain, peeled, thinly sliced
1 tsp smoked paprika
½ to 1 tbsp sunflower oil
1 tsp salt or to taste
• Preheat the oven to 200°c/400°f. Line 2 baking trays with greaseproof paper. I used my pizza trays
• In a large bowl put all the ingredients together and gently massage the oil, salt and paprika into the plantain
• Lay the slices of plantain on the tray and place in the oven for 20-30 minutes. Turn them over half way
• They will brown quickly so do keep an eye on them, they will start to crisp up and this will continue as they cool down
• Eat as soon as possible, but they will keep for a day in an airtight container
I love brownies and I’m always trying to experiment and get recipes developed so that we get extreme funky brownies to eat. This time in a mini way, I have made some bite sized chocolate brownies! Bit like an extreme shot of chocolate as you would an espresso to kick start your day! This bite size beauty will satisfy your craving and the naughtiness is distributed well.
I still have lessened the amount of butter and sugar to make these a little more less guilt free. I had a whole batch yesterday in a large tray, to make them thinner too. I approached my kitchen this morning and half had already disappeared… Who IS the culprit? I will have to put my detective hat on and find out!!
Whilst I investigate, have a beautiful day, see you tomorrow friends, much love, D x
150g unsalted butter melted
150g plain chocolate pieces
65g plain flour
20g cocoa powder
2 large eggs
130g soft dark brown sugar
50g chocolate chips
Preheat oven to 180°c, grease a large rectangular baking tray and line with some grease proof paper
In a bowl, pour the melted hot butter onto the chocolate pieces and set aside so that the chocolate melts. Stir well and let the mixture cool down
Mix the eggs and sugar together until sugar has dissolved into the egg and is creamy
Pour in the chocolate mixture
Throw in the flour and cocoa and gently combine as not to overbeat and knock the air out and stir in the chocolate chips
Spread evenly into the tray and bake for 20-25 minutes until the top has set
Leave completely to cool and then slice into mini squares
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
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
2 slices of low fat cheese
Dried coriander leaves
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!!!
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!
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
White baking potatoes 7/8
Salt to taste
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
Place the thins into a lined roasting tray. Massage about 1 to 2 tbsp olive oil with salt to taste. Until potatoes are gleaming..
Roast in the oven for 20 to 30 minutes, ensuring both sides are golden brown
Sprinkle some dried coriander and you are ready to serve with a sauce of your choice
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
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.
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
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
• 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
• 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
2 tbsp light mayonnaise
½ tsp garlic granules
½ tsp smoked paprika
squeeze of lemon juice
• Mix all the ingredients together and chill until ready to serve along your burgers and chips
A really lip smacking chips masala that I think allows the ordinary though much loved potato chip come to life!
A masala so moreish that you won’t be able to stop once you’ve started! For all those “Nando’s” lovers out there this peri peri mix likens itself to their famous seasoning! And the best thing is you can have as much as you want as you can mix up some more!
I’m bringing this super duper spice mix to Angie’s awesome party over @ The Novice Gardener!…let’s all sprinkle and shake those chips to the music being played! 🙂
1 tsp smoked paprika
1 tsp garlic granules
1/2 tsp salt
3/4 tsp dried coriander
Fresh lemon juice
(Cayenne pepper optional)
2 plates ready made hot crispy chips ~ I oven bake mine so that they are more healthy!
• Throw in all the seasoning ingredients into a non stick plate
• Mix well, add the chips and coat well with the masala and finally squeeze a little lemon juice. You can skip the lemon if you want the chips to remain crisp! But I love how it lifts the spices!
One of my ultimate comfort foods. Chips with a spicy veggie chilli, topped with melted cheese and a soft fried egg. Where the runny yolk adds a further richness and sauciness to this cheerful dish.
It’s only 8 in the morning here but my tastebuds are wondering how this dish would feel again! I think lunch has been sorted!
Have a gorgeous and restful weekend! Put your feet up and grab yourself a plate of veggie chilli cheese chips or better still get someone to make it for you! 😉
See you all tomorrow with my Fab 4 of the week..much love D x
For veggie chilli
300 g frozen quorn mince
1 medium onion finely chopped
1 green chilli sliced
2 cloves of garlic crushed
1 tbsp olive oil
200 g tomato passata or crushed tomatoes
150-200 ml water
1 tsp salt
1 tsp paprika
1 tsp ground cumin
1 squeeze of tomato ketchup
2 plates of cooked oven chips/fries
2 soft fried eggs made at final stage
2 slices of cheese
● Heat the olive oil in a medium saucepan and sauté the onions, garlic and green chilli and add the paprika to the mix. Cook for 4 minutes on a low heat.
● Pour in the tomato passata. Throw in the ground cumin and salt. Add the tomato ketchup and stir well. Let the tomato sauce cook for 5 minutes on a low heat.
● Place the quorn mince into the tomato sauce, add water and combine well. Simmer for 15 minutes on a low heat and cover, stirring occasionally. If you require the sauce to be a bit runny then add a little more water than stated.
● Finally to assemble once chilli is cooked. Place chips on a plate, add veggie chilli. Then a slice of cheese and then top with the soft runny fried egg.