Coriander & Cheese Scrambled eggs

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To add to the flavour of already delicious scrambled eggs with cheese. I decided to put coriander, yes simply coriander! into the mix and my what a result!

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INGREDIENTS

2 large eggs
Handful of chopped coriander
Handful of grated mature cheddar cheese
3 tbsp milk
Salt to taste
1 tbsp butter

METHOD

Place all the ingredients into a bowl apart from the butter and beat together until combined

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Heat the butter in a non stick pan on low.  Once melted add the egg mixture and stir slowly with a wooden spoon

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Once the eggs are of a soft scrambled consistency, take off the heat and place on two pieces of toast with lashings of butter

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Enjoy!

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Peppered Cassava

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My Dad adores cassava and they both go back a long way. He grew up on this nutritious food in Africa and also prepared it for us here. My brothers and I fell in love with it too. Such a versatile vegetable that has a distinctive flavour and texture yet takes on spices and other accompanying ingredients so well.

So here you have one of my Dad’s amazing cassava recipes…I thoroughly hope you enjoy it as much as we do. Thanks for sharing Dad…Much love, D x

INGREDIENTS

1 packet frozen cassava, steamed until tender (pieces)
1 level tsp ground black pepper
1 tbsp sunflower oil
1 tsp cumin seeds
Boiling water
Salt to taste
Fresh coriander to garnish

METHOD

Heat the oil and cumin seeds in a large saucepan on a medium heat. Once the seeds start to sizzle, carefully add the cassava into the saucepan

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Mix well so that all the cassava is covered in the oil and seeds

Pour over boiling water, ensuring that the cassava is just about covered with water

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Sprinkle in the pepper and salt. Reduce to a low heat and cover. Cook for 15 to 25 minutes until the cassava has become even softer and the whole dish looks creamy

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Garnish with fresh coriander and get your serving bowls ready. Tastes superb with some natural yoghurt

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Chutney On The Cob

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Do you fancy a taste of a barbecue Summer with a funky take on Indian cuisine, well then! This recipe is for you! I have just literally finished taking my last bite of corn with my spicy coriander and lemon chutney I just made. I couldn’t wait at all, to share this with you. If you have these ingredients…you must try this NOW!

It’s so healthy, filling and above all super tasty. Especially as an addition to a meal or in its own. Next time I want to team it up with some baked sweet potato wedges. My creative juices are flowing…I have many more recipes to write up! Better get down to it!

Until then, much love, D x

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INGREDIENTS

1 bunch fresh coriander
1 red bell pepper
3 cloves garlic peeled
1 green chilli
1 tbsp Sunflower oil
Lemon juice to taste
Salt to taste

Sweetcorn on the cob pre grilled

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METHOD

This is the easy bit!  Just place all the ingredients into a food processor and blitz for a couple of minutes until you get a grainy paste.

Don’t worry about stalks of coriander not being crushed, this way there is more flavour

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Smother the chutney onto the corn, making sure all is covered.  Now ready to sink your teeth in?  ENJOY!

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Simple Bombay Potato Curry

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It is easy to forget that one of the main reasons I started this food blog was to and is still to record lots of recipes, that I have learnt, that I have developed. This particular dry potato curry is a speciality of my Mum and Dad’s. It is one that I grew up on, with moong lentil daal and rice plus fluffy chapatis.

Today I am treating my family to this ultra healthy meal and deliciousness!…I couldn’t let you all, my friends here on Shivaay Delights miss out either. The potato curry has the simplest of ingredients and results in an extremely tasty soft velvety melt in your mouth potato treat. Do give it a whirl and let me know how you like it.

Have a Wonderful Wednesday, much love, D x

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INGREDIENTS

4 medium red potatoes, peeled and cubed 2cm pieces
2 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida
1 tsp salt or to taste
¾ tsp turmeric
2 tsp coriander & cumin powder
Fresh coriander to garnish

METHOD

Heat the oil on a medium heat along with the asafoetida, cumin and mustard seeds.  Once the seeds start to pop add the potatoes. 

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Sprinkle all the seasoning and spices, toss the potatoes so that all is covered in the oil and spices

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Reduce the heat to low, cover and cook the curry for 10 minutes, check mix again and cook for another 10 minutes.  Keep an eye on it and when the potatoes are tender when sliced your curry is done.  Garnish with some fresh coriander and serve with naan bread

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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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Gujarati Khandvi With Baby Spinach

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This is one of my favourite traditional dishes of the region of Gujarat in India. Gram flour and fresh yoghurt based pasta sheets, rolled into tasty little delights. This is the second time I have made them and normally coriander is used as a garnish but I wanted to change it up a bit as I do! I found some crisp fresh baby spinach, shredded it and garnished the khandvi along with coconut

Have a look Tangy rolls of khandvi with baby spinach

Try them out and let me know how you like them..Have a gorgeous weekend friends! Much love, D x

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Fresh Salsa Nachos

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Dinner was ready but my husband very cheekily made some fresh salsa with cheese nachos. As soon as I realised he was chopping the ingredients, my camera quickly made an appearance. I captured quite a few pictures to share with you all.

I was soo tempted to eat some of the yummy ingredients as he prepped! But didn’t! It was totally worth the wait. You really can’t beat tangy fresh salsa, the flavours are incredible and with the cheese and crispiness of the tortilla….ummmm I don’t think I will have much dinner now!

INGREDIENTS

1 onion finely diced
1 tomato finely diced
2 tbsp freshly chopped coriander
1 avocado diced
1 chilli deseeded finely chopped
1/2 juice of lime
Pinch of salt

Tortilla chips
Grated cheese

METHOD

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Combine all ingredients in a bowl, mix slowly together

On a microwave safe plate, place a layer of tortilla chips with cheese, melt in the microwave oven for 1 minute

Transfer into a bowl and add the salsa

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Now grab your favourite drink, sit back and munch away! Taking some over to Fiesta Friday…

A Spicy Coriander Chutney

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Yesterday this coriander chutney went interactive! A few of us found ourselves making it in different countries and then posting it! Soo much fun! It’s so lovely to be able to communicate on a worldwide wide web level and feel that the person you are chatting with is close by!

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So many hands and thoughts went into the making of this chutney yesterday, which made it all the more tastier! UMM now this whole interactive thing has given me a great idea! Stay tuned for more information soon!

Have a beautiful day and an awesome weekend, much love D x

INGREDIENTS

1 large bunch of coriander
2 cloves garlic
2 heaped tbsp desiccated coconut
Juice of 1 lemon
3 tbsp natural yoghurt
3 green chillies
1/2 tsp ginger puree
1/2 tsp salt to taste
Pinch of sugar
A little water

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METHOD

Place all the ingredients, coriander stalks and all into the food processor and grind to a paste. You may need to add a little water if you want it the chutney runny

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Serve with South Indian food, dosas, idli, uttapam

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The Optigrill, My New Toy!

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I am absolutely ecstatic to write about Tefal’s new “Optigrill” I have had it sitting in my kitchen just waiting to be turned on and yesterday was the BIG day! We fancied something Summery but without the hassle of setting up the barbecue, especially with the two boys running around in the garden. Wow what a result and we were treated to instant tasting grilled and charred vegetables and halloumi in a flat bread wrap!

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The Optigrill is so versatile and self explanatory. It has different modes for various food types and I know I will be using it all the time now that it’s sitting on my kitchen work top just shouting out at me, “I’m here, use me!” Even this morning it made me a chilli cheese toasted sandwich for breakfast yummmmy!

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You can use a griddle also to cook the vegetables but I found that I hardly used any oil with the Optigrill! So you get extremely tasty food, prepared easily and less oil! Triple bonus in my books!

I hope you enjoy this recipe and also get to sample barbecued food without the barbecue! Have an exciting day and I’ll see you all tomorrow my friends with a fudgy chocolate brownie recipe. Much love D x

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INGREDIENTS

1 large aubergine, thinly sliced
2 courgettes, thinly sliced
1 large onion halved
2 tomatoes sliced
1 block halloumi cheese (reduced fat)
15/20 button mushrooms
2 garlic cloves minced
Smoked paprika
Salt to taste
1 tsp cumin powder

6 tbsp natural yoghurt
Handful of fresh coriander
Pinch of salt
1/3 tsp garlic granules
Squeeze of lemon juice

Ready made flat breads warmed

Time to grill baby!

Courgettes ~ massage a tiny amount of olive oil into the sliced courgette and place on the grill. I set it on a constant medium heat as my vegetables were thinly sliced. This way I pressed the lid down and was able to check the veg as it cooked

The courgette was cooked within 4 minutes or less. Put aside to cool

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Aubergine~ sprinkle a little salt and add the cumin powder to the sliced aubergine. Massage a little oil also and place onto the Optigrill. Close lid and cook until charred with golden tan grill lines!

Onion ~ Peel segments away and grill for 6 to 8 minutes, until the onion produces a sweet aroma and is softened

Tomatoes ~ place slices onto the grill and don’t close, once charred set aside for the addition of mushrooms

Halloumi cheese ~ cut into thin slices and place directly onto the grill, close the lid and keep on the medium setting. Should be nicely warmed and charred within 3 to 4 minutes. No oil!
How cool!

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For the mushrooms ~ warm a teaspoon of olive oil, sauté the grilled tomatoes and garlic. Season with paprika and salt. Throw in the mushrooms, coat them in the sauce, cover and simmer on low for 10 minutes. The mushroom will release its own water adding to the sauce. Set aside to cool

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For the yoghurt dressing ~ place all ingredients into a food processor, give it a good blitz and it’s ready!

Assemble the wrap…if the wrap is large, slice into half. Take two slices of grilled halloumi and then a little of all the grilled vegetables. Drizzle over with the coriander yoghurt dressing and roll it over

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Ready to munch! Enjoy!

Pesto Flatbread, Indian Style!

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An Italian~Indian Fusion!  Pesto came into my life a few years ago, when I first had it on a pizza in a restaurant.  I took to it so well that it became a favourite of mine and I have made various versions of it at home.

Now I felt I had to experiment! I love flat breads so I came up with this infused bread with pesto and Indian flavours.  You can really taste the pesto coming through and I used coriander instead of basil to enhance the Indian aspect!
I love eating them by themselves as the mature cheese is sooo good in it or you can dip it in a healthy dip or even pesto of your choice!

It is a must try! I hope you enjoy it!  For now the sun is shining and it is getting warmer here, so more spring recipes coming up soon! Have a peaceful day, much love D x

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INGREDIENTS

1 medium white onion
2 garlic cloves
2 tbsp sunflower oil
50g grated mature cheddar cheese
Big handful of fresh coriander
200g chapati flour
½ tsp salt or to taste
⅓ tsp turmeric powder
1½ tsp coriander & cumin powder
½ tsp red chilli powder
Boiling water to combine

METHOD

• In a food processor blitz the onion, garlic, coriander, cheese and coriander with the oil into a pesto blend like consistency

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• Add the flour and seasoning plus spices.  Whizz until the flour absorbs all the coriander pesto.  It will look like breadcrumbs at this stage

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• Gradually add boiling water until the breadcrumbs start to form a dough as it mixes.  The dough should be soft and not too wet

• Preheat a non stick frying pan on a medium heat.  Take a tablespoon of dough form into a ball and roll out to 7-8 cm diameter on a clean floured surface

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• Place in the pan, wait for a minute or so.  Once it bubbles up turn round, cook for a couple of minutes and flip again so that both sides are cooked through

• Serve with any dip of your choice

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