Loving My New Cards…

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I finally got round to designing my name cards. From being an optician to writing about food…What a career change! But I would have it no other way! I am really loving exploring and cooking all types of vegetarian food. I can’t wait to get into my kitchen and start cooking some more.

Hope you are all well friends. Do please come join me on Facebook and Twitter for lots more foodie interaction!

Have a beautiful day friends..Much love, D x

Rosecoco Piri Piri Beans & Rice

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A staple meal of beans and rice has and always has done wonders for me! I find it satisfying, comforting and most importantly healthy. Great on a winters cold evening after picking up the boys from school. Simple, efficient and delightful. There is not a lot I can say about this dish. Just go ahead and try it friends. Do let me know how you like them. You are free to change the bean but don’t forget the spices especially the piri piri!

Enjoy, Have a lovely day! Much love, D x

INGREDIENTS

1 tin Rosecoco beans drained
Salt to taste
2 Spring onions finely sliced
½ tsp ginger paste
5 tbsp tomato passata
1 tsp piri piri powder
1 tsp ground coriander powder
¼ tsp turmeric powder
1 tbsp olive oil

METHOD

In a non stick frying pan with the oil, fry off the spring onion and ginger with spices

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Pour in the passata, season with salt and on a low heat…warm through

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Add the beans, stir and cook for a further 10 minutes

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Serve with some fluffy white rice.

Lemon pop pop…poppy seed muffin cakes

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HAPPY NEW YEAR to EVERYONE!  With the start of 2015, I bring you something to sweeten your tastebuds. I have been wanting to make these lemon poppy seed muffins for a long time.  My son always opts for them when we go to Starbucks and are definitely his next favourite after my double chocolate muffins.

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I wanted to add a tart lemon curd in the centre of the muffin but in the end found a great recipe online. I used the base cake recipe, left out the icing and made a lemon drizzle syrup to coat each muffin instead.  This gave the muffin a tantalising sour note with just the right amount of sweet and stickiness!

I hope you enjoy them as much as we are…wishing you all a fantastic 2015! Lots more food coming up here @ ShivaayDelights.com

Until next time! Much love D x

A recipe by Sarah Cook. BBC Good Food

INGREDIENTS

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds toasted
3 eggs
100g natural yogurt
175g butter, melted and cooled a little

METHOD

Heat oven to 180°c/160°c fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases

Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter

Mix together with a wooden spoon or whisk until lump-free, then divide between the cases

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Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling

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For the Lemon Drizzle syrup

Take the juice of 1 lemon and 5 tablespoons of icing sugar. Melt and stir in a saucepan over a slow heat. Once the sugar has melted..turn off and put aside

Spoon on the warm syrup onto the individual cakes so that they are all shiny and ready to eat

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