Israeli Cous Cous Salad

For someone that is not partial to cous cous I had never tasted Israeli cous cous until a few weeks ago. Not very cous cous like but is actually little pearl like pasta. I found it to be filling and goes well with all sorts of vegetables. I am writing this post up as I wait here for my husband to come home and try this salad for the first time. I will let you know his verdict. I know it will be good 😉

Enjoy your day, much love, D x

INGREDIENTS

2 cups Israeli cous cous (cooked as per instruction on packet)
285g tinned sweetcorn
1 bag of baby spinach
1 large courgette sliced thinly
12 cherry tomatoes
6 unpeeled cloves of garlic
Olive oil
Salt
Pepper
Lemon juice
Cheddar cheese grated

METHOD

Preheat the oven to 180°c, put the courgette, cherry tomatoes and garlic into a shallow roasting dish.  Drizzle over with a little olive oil, season with salt and pepper.  Place in the oven for 12 to 15 minutes until tomatoes are cooked through and the courgette slices are soft and tender

In a large salad bowl, combine all the ingredients, the pre cooked cous cous, sweetcorn along with the roasted vegetables fresh out of the oven

Mix well, smash the cherry tomatoes a little to release some juice for flavour, season with salt and fresh lemon juice

Serve on a bed of baby spinach and sprinkle with cheese.  Feta cheese here would also be a lovely choice

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Worded Wednesday

We have just hit the magic 11k number in our group “Sharing Food With Shivaay Delights”

If you are on Facebook, please feel free to join us on our food journey, where we share our love of vegetarian food on an international scale.

Come post your foodie blog posts!  Hope to see you all there…

Much love, D x

https://www.facebook.com/groups/sharingfoodwithshivaaydelights/

Ice cream Bhapa Doi

Aahaaram is one of my absolute favourite food blogs. My wonderful friend Aruna is the talented chef behind this vegetarian marvel. I was extremely ecstatic when she offered to do a guest post for me. I look up to her as a senior food writer and sister. She inspires me with every one of her recipes and I am always learning from her.

Thanks Aruna for Aahaaram…We love you!

Over to my dear friend Aruna Panangipally for a sweet ice cold delight…

It my greatest pleasure that I am able to do this super simple yet super delicious guest post for Dimple. Dimple was one of my earliest blogging friends and one with a 1000-watt smile that can light up the whole world. I love Dimple’s recipes because they are infused with same joie de vivre, and are so simple yet so flavourful. 

Dimple always had nothing but kind and encouraging words for me. When I asked her to do a guest post for me, she agreed readily and came up with this delicious Sweet Corn and Spinach Curry‏ and I have only just got around to doing this post for her.

Of the choices I gave her, Dimple chose Bhapa Doi, a dessert that looks deceptively plain but is chockablock of tastes. This Bengali dessert is nothing but Sweet Steamed Yogurt that is oh-so-creamy and just the right kind of sweet; not overpowering yet has a lovely lingering after taste. 

What I love best is the fact that it gets done super fast (though one has to wait for it to chill, sigh!) and is simply super delicious.

Truth be told, I am loathe to share Bhapa Doi with anyone. 🙂

So without much ado, here you go:

Serves: 4 (If you want to share :-))
Cooking Time: 30 Mins
Chilling Time: 4 hours
Ingredients
Sweetened Condensed Milk – 400 gms
Thick Yogurt – 250 ml
Milk – 250 ml
Method
Blend together the condensed milk, yogurt, and milk.
Pour into a steel vessel.
Cover well with a foil or a heavy lid. Anything that will prevent water from entering the vessel.
Steam in a pressure cooker without the weight for 15 minutes. 
Let the cooker cool completely to room temperature.
Chill the Bhapa Doi for 3 to 4 hours.
Enjoy!

Quorn Protein & Peas Curry

If you want something healthy, tasty and low fat, don’t go anywhere! I have created my non guilty version of the classic Indian matar paneer dish without the guilt! And the paneer?!
Fully packed with protein, which will keep you going for longer and stop you from snacking, especially if you have this curry for lunch. But don’t worry I know this maybe to healthy for some of you so my apple crumble recipe is coming up soon…

Enjoy, hope you’re all well…I am sooo excited as I have a lot more creative vegetarian dishes on the way!..until then, much love, D x

INGREDIENTS

300g Quorn chicken style pieces or soya chunks
2 cups frozen peas
1 medium onion diced
2 cloves garlic crushed
½ tsp minced ginger
250g crushed tomato passata
Pinch of mustard seeds
Pinch of cumin seeds
1 tsp garam masala
¼ tsp turmeric powder
2 tsp ground cumin & coriander
Salt to taste
½ tbsp sunflower oil
Water for sauce

METHOD

In a large nonstick saucepan,  heat the oil on a medium heat with the mustard and cumin seeds.  Once they start to sizzle,  add the onion, ginger and garlic into the pan.  Sauté until translucent

Sprinkle in the garam masala, cook through for a minute or so. Stir in the tomato passata along with all the seasoning.  Let the sauce bubble then place the chunks of quorn into the saucepan.  Mix well, you may need a little water to help the tomato coat the quorn

Reduce the heat, cover and simmer the curry for 10 minutes.  Add the peas, stir and simmer for a further 7 to 10 minutes

Serve up with some rice or chapati

Roasted Red Bell Pepper Chapatis

A tasty and healthy flat bread…One of our family favourites!

Shivaay Delights

Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?

I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!

INGREDIENTS

1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter

METHOD

• Preheat the…

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Sweet Corn and Spinach Curry‏ – Guest Post by Dimple of Shivaay Delights

I am absolutely honoured to write for our dear friend Aruna @ Aharam. Hope you all enjoy this curry! See you soon, much love D x

Vegetarian Moussaka Style Pasta

Hello friends! Yesterday I fused two gorgeous cuisines together, Greek & Italian! And what a result!! Tasty, Mediterranean and very comforting…my kind of food. Also healthy with the soya mince, and fresh aubergine. Which I have to say is my vegetable of choice at the minute. I keep craving them and I’m sure you’ll all be getting more aubergine recipes soon.

I think the best thing about food blogging/writing is you get to eat the food at the end of it all. Developing, prepping, cooking is enormous fun but to eat the dish is like the cherry on the cake…ummmm reminds me…I have to bake a cake soon for all of you! It’s been a while…

Hope you’re all having a lovely weekend, see you all very soon. Much love, D x

INGREDIENTS

1 large aubergine diced
2 medium onions diced
300g vegetarian soya mince
2 cloves garlic crushed
1 tin chopped tomato
300g tomato passata
1 tsp dried oregano
1 tbsp olive oil
400g penne pasta cooked
Feta cheese optional
Salt & pepper to taste

METHOD

1. Heat the oil in a large saucepan, sauté the onion and aubergine together, cover and cook for 5 minutes

2. Add the tin of tomatoes, passata, vegetarian mince, oregano, garlic and seasoning, stir, cover and cook for a further 15 minutes, stirring occasionally

3. Serve on some penne pasta with a generous crumbling of feta cheese

Chutney On The Cob

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

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

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

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

Taco Beans

Kidney beans are my most favourite beans in the whole world!  I really don’t know why but I’m extremely satisfied after eating them and they are my go to comfort food all year round. 

Usually I use a refried bean mix in my tacos but yesterday evening only kidney beans would do!  I only made a small batch and it was gone in minutes.  Note to myself…Make lots and lots next time round.

INGREDIENTS

1 tin kidney beans drained
1 clove garlic minced
1 tsp olive oil
Pinch of chilli flakes
Salt to taste
Tomato puree to taste
1 tsp ground cumin & coriander powder

METHOD

Heat the oil along with the chilli flakes and minced garlic on a low heat. To infuse the oil

Throw in the kidney beans with all the other ingredients. You may want to add a splash of water to help mix everything well

Keeping on a low heat, let the beans cook through. Gently smash the beans a little with your wooden mixing spoon to release more flavour

Combine with salad, tomato salsa, grated cheese in crispy tacos

Source http://kidneystonespictures.com/large/30/Healthy-Kidneys-Pictures-2.jpg