Sweet Semolina Halwa Pudding

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I have always been wanting to make the dishes that my Mum made look so simple to make.  I would sit on the kitchen stool and watch in awe.  One sweet item I have always wanted to try is a warm sweet semolina dessert.  A halwa..little grains of semolina combined with flaked nuts and overall aromatic saffron undertones.

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I followed an amazing recipe by Dassana Amit @ http://www.vegrecipesofindia.com/saffron-halwa/.  I made half of the quantity stated and found when adding the milk there was plenty to go round.  A wonderful Indian semolina pudding…something a little different but I guarantee you’ll get hooked!

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The Christmas Baking Competition @ ShivaayDelights

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The Christmas Competition on Shivaay Delights starts Today..Inconjuction with Tefal UK who are kindly awarding the winner a new sleek black Tefal Optigrill!

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http://www.tefal.co.uk/Cooking-appliances/Grills/OPTIGRILL-Black/p/7211001633

The COMPETITION is to BAKE CHRISTMAS DELIGHTS. You choose whether you’ll be baking cakes or cookies but it has to be Christmas based. The competition is open to UK residents only…sorry friends abroad!

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How to enter…

Please send your own entry pictures to ShivaayDelights@gmail.com. The competition will be running from Monday 1st December to Monday 8th December 2014

Follow me @ Shivaay Delights Twitter

We will be choosing the top 5 entries, that will then, go to an open vote for all Shivaay Delights friends @ The Facebook Group “Sharing Food With Shivaay Delights” who will choose the final winner and this lucky person will be announced on 11th December 2014

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Rules & Regulations

The competition is open to residents of the UK aged 18 years or over, excluding employees and their immediate families (defined as parents, siblings, children & spouse regardless of where they live) of Tefal, its affiliated companies, their agents or anyone professionally connected with this promotion.    

There will be no cash or other alternative to stated prize. The prize is non-transferable and non-refundable. Only one prize per winner per household.

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I can’t wait to see what all of you bake. Please feel free to send me pictures even if you’re not in the UK as I will showcase all on the blog here!

Let’s start Baking!!! Happy festivities all!!!

Melt In Your Mouth Peach Pudding!

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I do surprise myself sometimes when I just make up random recipes and they work! This particular dessert was intended to be a sponge type traybake, but in the end it turned out to be a melt in the mouth peach pudding! I think it actually was better than what I thought it would have been originally. I guess that’s why I really like to develop my own recipes and I look forward to what will actually come out of the oven!

The taste is so fudgy because of the brown sugar. The peach slices add that slight acidity and then you have the texture which is absolutely soft and silky and just melts, melts, melts on your tongue!

It was a sure winner here, I really hope you all enjoy it friends!
Have a beautiful day, much love D x

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INGREDIENTS

150g softened unsalted butter
175g plain flour
1 tsp baking powder
Pinch of salt
100g soft dark brown sugar
35g white sugar
Tin of peach slices drained
2 large eggs
½ cup of milk
1 tsp vanilla essence

Icing sugar to dust

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METHOD

Preheat the oven to 170°c and grease a rectangular baking deep dish. Also line with some grease proof paper

Cream the butter and both types of sugar together in a large mixing bowl, add the eggs one by one and stir

Fold in the flour with the salt and baking powder, pour in the milk and vanilla essence. At this point you should have a drop like consistency batter

Spread half the batter mixture into the dish, layer the peaches in rows to cover the batter. Gently spread the remaining mixture onto the peaches, level out as much as possible with a spatula

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Bake in the oven for 25 to 35 minutes, until a skewer comes out clean

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Let it cool in the tray and when ready to serve, slice into squares and dust with plenty of icing sugar

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A Hazelnut Brownie Ice Cream Cake

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I adore brownies and always have them with some ice cream, so I felt a cake combined with both elements would be just great!  So here you have a brownie based sponge with ice cream in the middle.  Please feel free to add any type of nut or even extra chocolate if you wish.

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Have a stunning day!  And enjoy! Much love D x

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INGREDIENTS

60g hazelnuts roughly chopped, some whole
60g self raising flour
130g caster sugar
50g cocoa powder
30g brown sugar
½ tsp baking powder
¼ tsp salt
⅓ cup milk + 40g milk chocolate melted
1 cup melted butter/low fat baking spread
3 medium eggs
1 tsp vanilla essence

Filling
Vanilla ice cream

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METHOD

• Preheat oven to 180°c, grease and line two 20cm diameter cake pans

• Combine the dry ingredients in a large mixing bowl or food processor

• Add all the wet ingredients, mix well and stir in half of the hazlenuts

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• Divide the mixture between the two pans, scatter over the rest of the hazelnuts and bake for 20-25 until a skewer comes out clean when poked

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• Leave in the pan to cool for 10 minutes and then transfer to a cooling rack

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• When completely cool take one brownie half and spread on whipped ice cream and sandwich with the other half

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• I like my ice cream soft and runny but you could set it in the freezer before serving

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Banana & Lemon Iced Squares

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After seeing Selma @ Selma’s Table and Karinna @ Cheesy Biscuit make wonderful citrus flavour desserts, I just had to make me some.  This time however I introduced a new fruit into the mix ~ the banana.  I wasn’t sure how this recipe would come out but I was pleasantly surprised by the flavour combination.

It’s like a little tropical sunshine shines onto your palette when your eating your way through a spongy, sweet, soft square of deliciousness! 

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Another very simple and quick bake.  Great to impress for when you have friends coming round for coffee or a sweet treat for the family.  I reduced the butter content and flour content so that you really get the fruits coming through.  I especially love the tang of the sharp lemon icing…

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Hope you enjoy it!  I’m about to share some of it with my little nephew later on this afternoon.  Have a beautiful day, take care…much love D x

INGREDIENTS

150g softened butter
1 large ripe banana
100g caster sugar
3 large eggs
200g self raising flour
1 tsp lemon extract
3 tbsp milk

For the icing

Juice of one lemon
5-6 tbsp of icing sugar

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METHOD

• Grease and line a deep rectangular dish and preheat oven to 180°c

• In a food processor blend the banana, butter and sugar together until it combines.  Stir in the lemon extract

• Crack in the eggs, put in the milk and give it another whizz.  Gradually add in the flour and mix until combined

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• Empty out into the baking dish and level out using a spatula

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• Bake for 30-35 minutes untilk golden brown specks appear and a skewer comes out clean when poked into the centre of the sponge

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• Vigorously mix the icing sugar and lemon juice so that it becomes a smooth and sticky icing texture

• Once baked let the sponge cool down.  Top off with the icing using a spatula to cover the whole sponge

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• With a sharp knife cut into squares

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Serve on its own or with some ice cream…

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My First Indian Rice Pudding

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Kheer is a creamy saffron and cardamom infused rice pudding. One to be honest I have not really taken to, until now. Having made it for the first time yesterday, I was pleasantly surprised that I quite liked it. That I just made some for my Dad who had popped round to spend some time with me. Now once my little ones wake up from their nap. I am going to introduce it to them, hopefully they will like it from a younger age unlike their Mum who seems to have appreciated it recently.

A very comforting bowl of sweet milky rice. With warm notes of Indian spices…why oh why? Did I not make this earlier? It’s a must try, do give it a go friends and let me know your verdict!

Have a beautiful start to the week, much love, D x

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INGREDIENTS

600ml full fat milk
3 heaped tbsp long grain rice
5 tsp sugar or to taste
1 to 2 cardamom pods
Pinch of saffron
Crushed pistachio

METHOD

Rinse the rice and soak in some water for 30 minutes

Boil 500ml milk, once brought to a boil. Add the rice and stir

Simmer on a very low heat. Once the rice is half cooked, add the sugar, saffron and crushed cardamom seeds

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Continue to cook on a low simmer. Pour in the remaining 100ml of milk and stir. Cook until the rice becomes mushy and the milk thick and creamy, stirring occasionally

Serve warm or cold with a crushed pistachio garnish

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Pineapple cake from the oven, I’m literally in Heaven!

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“OMG?!..This pineapple cake is sooo good!” The reaction of my three year old when he was given some to eat. Out of the mouth of babes! So I don’t need to say anything about the taste!

This is my first pineapple upside down cake and I didn’t over caramelise the topping as I wanted to control the amount of sugar, especially as the pineapple is sweet. I opted to bake the cake in a shallow large tart dish and found it worked well. The batter baked around the pineapple rings and cherries and just sumptuously sank the pineapple into the cake. This way the pineapple ring and depth of the cake was the same. Not too cakey or pineappley! Just right!

Fresh cherries add an essential sourness to this dish instead of glacier ones and I prefer fresh ones always. I hope you enjoy this cake as much as my family did! Also taking some over to Angie’s place…The Novice Gardener

Have a beautiful weekend…rest and relax plenty…see you soon! Much love, D x

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INGREDIENTS

110g self raising flour
85g granulated sugar
90g softened butter/low fat butter spread
1 large egg
1/4 tsp vanilla extract
3 tbsp milk
Tin of pineapple rings drained
Fresh cherries stoned
1 tbsp brown sugar
1 tbsp butter

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METHOD

Preheat oven to 180°c, grease a large tart/pie dish

Cream the butter, sugar and vanilla extract together, until nice and fluffy

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Add the egg and combine until smooth

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Slowly mix in the flour and pour in the milk. Mix well till combined

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Put the brown sugar and 1 tablespoon of butter into the pie dish. Place in the oven so that the butter melts. The sugar will melt a little only

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Gently place 7 pineapple rings into the dish and then take a stoned cherry and put into the middle of the pineapple

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Pour in the batter over the pineapple rings. Level out with a spatula and bake for 20 to 30 minutes

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Until the the top is golden brown. Leave the cake in the dish for 30 minutes

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Carefully invert the cake onto the plate. Serve alone or with some vanilla ice cream

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Fresh mint chocolate chip loaf

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I just love mint and chocolate together! especially as a mousse (which I’m hoping to make soon) but in the mean time I remembered I still had some mint left over from my friend’s garden so I thought!…ummm why not put fresh mint in my chocolate chip loaf? So I did!  

The mint oil has really latched onto this cake batter and works incredibly! Different types of chocolate from cocoa to plain to white chocolate really makes this a chocoholic’s dream!

Thank god my little ones are napping at the moment or I wouldn’t have been able to take any pictures of a whole cake to show you but I would just have had a picture of the crumbs!!! Lol.

A very simple recipe to do when you’ve got some friends coming round for a coffee and thanks Anussha once again your mint has really transformed this cake! Come round I’ll have the coffee ready x

I’m also taking a few cakes to the Fiesta Friday over @ The Novice Gardener…where all of us get together and bring lots of delicious food, come on over!

INGREDIENTS

150g unsalted butter softened
170g granulated sugar
Handful of mint leaves and stems
Pinch of salt
140g self raising flour
1/2 tsp baking powder
3 eggs
100ml milk
4 1/2 tbsp cocoa powder
50g chocolate chips
4 squares of white chocolate melted
4 squares of plain chocolate melted

METHOD

1. Preheat oven to 160ºc/325ºf/gas mark 3. Blend the butter, sugar,salt and mint together until nice and creamy

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2. Mix in all the ingredients apart from the chocolate chips. Make sure everything is combined

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3. Fold in the chocolate chips and transfer batter to a lined and greased loaf tin and level out

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4. Bake in the oven for 50-55 minutes until poked skewer comes out clean

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5. Let the loaf cool in the tin for a while and then transfer onto a large plate. Using a tablespoon drizzle the white and plain chocolate separately to create decoration.

Try and wait until the chocolate topping sets and then slice up yourself a big chunk and DEVOUR!!!!

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I couldn’t help myself!!!

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No not really 😉 ~

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Luscious Lemon Bars

A tantalisingly tasty lemon bar for your tastebuds! Make them for your Christmas Parties!

Shivaay Delights

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Luscious lemon bars…I guess that says it all. However I will share why they were made this week. A treat for my husband as this time 10 years ago was the very first time we met, had our first dinner date and held hands!
So many memories I can recall with precious time just flying by. Guess I must be having fun x

I wanted to experiment with a type of sweet bar for ages and took this as a great opportunity. They turned out quite special! And from the lovely feedback I got from my youngest brother and his wife I shall definitely be making these again. He has requested them for his birthday this year! Well bro your in luck you’ll be getting a birthday cake aswell as these lemon bars xxxx Enjoy!

INGREDIENTS

For the base
225g plain flour
50g icing sugar
130g softened unsalted butter
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Ice In A Pink Paradise…

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One of my amazing fellow food bloggers who I hold in very high esteem who has encouraged me from the very beginning of my blogging, has inspired me for this post.  Fae @ Twist and Tango very recently posted a recipe for Ice In Paradise/Yakh Dar Behesht.  A sweet Persian dessert that I fell in love with straight away. I knew I had to make it once I had seen it!

I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it ice in a pink paradise! I have halved the original recipe, as it’s just for my family!

So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. Thank you Fae for introducing me to this gorgeous dessert! And for all your continued love and support! Much love D xxxx

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INGREDIENTS

2 cups milk, non dairy option ~ rice/almond milk
50g cornstarch
75g caster sugar
1 tbsp rose syrup
a pinch of ground cardamom

METHOD

• On a low heat, in a non stick saucepan mix the cornstarch with a wooden spoon into the milk and stir until well combined

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• Add the sugar and keep stirring until the sugar dissolves

• Turn up the heat to medium, still consistently stirring. It will thicken up quite quickly and at this stage pour in the rose syrup and cardamom

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• Keep mixing to avoid it sticking and becoming lumpy. Once it reaches a custard consistency, take off the heat. Set it in a shallow plate or dish

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• Place in the fridge for a few hours until firm and chilled

• Garnish with ground pistachio and cut with a sharp knife into diamond shapes

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Fae’s beautiful recipe