Spicy, Savoury & Steamed Cake

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A light airy, healthy snack known as Dhokla in Gujarati Indian cuisine.

Served with a chutney of your choice these make for a wonderful treat!

I used this recipe @ http://foodviva.com/snacks-recipes/rava-dhokla-recipe/

I was very impressed by the result! Have a go and please send me pictures of any dishes you make from my blog. Would love to see and share them here.

Email me @ Shivaaydelights@gmail.com

Baby Sweetcorn Soup

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I have a wonderful soup maker gifted from Tefal but I fail to use it regularly.  I love clear soups with chunky vegetables happily floating away in a tasty seasoned broth.

I feel SO satisfied after having a bowl or two and am now absolutely adamant to make more soup for myself!  This is a very simple recipe I put together today.  I used my soup maker machine but it can be cooked all in a saucepan as a one pot soup dish.

I hope you enjoy this spring time soup.  Here’s to more soups being made!

INGREDIENTS

8-10 baby sweetcorn chopped
1 small onion chopped
1 tomato chopped
2 celery sticks sliced
1 litre water
2 cubes vegetable stock
2 handfuls of small pasta shells
Salt to season
Garlic and chilli granules optional

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METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

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Serve with a little grated cheddar on top and some fresh bread

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A Beetroot, Feta & Quinoa Salad

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I have a tremendously healthy salad recipe for today. One that we had last night and has left me vitalised! Low fat, high in protein and fibre and so very tasty. I felt so good eating it and I still have some left over for lunch.

Perfect for a summer’s evening with a cheeky glass of crisp white wine if you want 😉 I’ll be experimenting and creating more salads this season. Can’t wait to share them with you all.

I will be serving some @ Angie’s Fiesta Friday Party

Have a terrific day! Much love D x

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INGREDIENTS

1 cup quinoa
1 raw peeled and grated beetroot
3 spring onions finely sliced
1 big tomato roughly chopped
1 tin roseca/borlotti beans rinsed & drained
Feta cheese crumbled (low fat)
Handful of sunflower seeds
1tbsp olive oil
Juice of half a lemon
1/4 tsp garlic granules
Salt to taste

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METHOD

Put the quinoa to in a small saucepan and cook upon instruction. I tend to cook it like pasta. Bring the water to a boil and then simmer for 15 to 18 minutes. Drain and set aside

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In a large bowl add the rest of the ingredients in order according to the pictures. Leaving the beetroot til the end..ish. This way you cab minimize the addition of the deep pink colour to the salad

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Crumble in the feta last and fold in

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Serve alone or with some buttered whole grain pitta bread

I will be serving some @

Mature Cheddar SoufflĂ© with Tefal

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It is difficult making soufflés but what if I told you, I have a machine that will not only mix the ingredients but cook the base of the soufflé and all you have to do is follow the simple instructions and place the soufflés to bake.

INTERESTED?  I’ve caught your attention right?!

Ok, so I’m going to take you back to August last year when I was approached by Tefal to trial out a new kitchen product, and what a product it is!  I am now allowed to show this wonderful piece of apparatus as it is about to be on UK shelves in September this year.  It proved to be a very popular and extremely useful tool in the kitchen.

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It cooks, chops, mixes, whisks.  Making all types of dishes from your simple sauces to exquisite sweet delicacies. Not forgetting hearty meals that can be prepped and cooked in the one machine, especially for those Autumn and winter nights approaching.  You are able to plug this in, follow the recipe, set the Cuisine Companion, then sit back with a large glass of vino

I will be making many more recipes with the Tefal CC but for now I will indulge your eyes and tastebuds with these mature cheddar cheese soufflés!

INGREDIENTS

40g plain flour
30g butter
500 ml milk
150g grated mature Cheddar cheese
4 eggs
Salt & pepper to taste

METHOD

Preheat the oven to 180°c.  Place the flour and milk in the cuisine companion food processor with the mixer attachment.  Season with salt and pepper then mix at speed 7 for 1 minute,  Add the butter, launch the sauce programme for 8 minutes, set at 90°c speed 4

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In the meantime separate the egg whites from the yolks.  At the end of the program, throw in the grated cheddar, mix for 1 minute at speed 8.  Combine the yolks in to the mixture and mix for 45 seconds

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Pour the cheese mixture into a large bowl and wash the food processor bowl

Place the egg whites into the cleaned bowl, fit with the mixer attachment again.  Start the food processor at speed 7 for 7.5 minutes without the stopper

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Grease 6 to 8 small glass ramekins, gently fold the egg whites in to the cheese mixture.  Pour individually up to the top of each ramekin.  Bake for 20 to 25 minutes, without opening the oven door.  The soufflĂ©s will be ready when risen, golden brown and still have a little wobble to them.  Eat immediately for a fluffy sensation

To make soufflés by hand see http://www.bbcgoodfood.com/recipes/4805/cheese-souffl-in-4-easy-steps-

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The Weekend Detox Soup

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This week has been a very naughty week in regards to food for me. A ll I have been munching on is chocolate, chocolate and more chocolate. I didn’t feel guilty so much during the week as I did this morning!  I had to eat something good for me, healthy and yet have a detoxing effect. 

I’ve always heard my Mum telling me and practically feeding me the goodness of green mung beans.  A natural cleanser, full of protein and a general all rounded nutritious bean.  Normally I cook them as an Indian Curry but that won’t help me with the detox side of things.  I took my large jar of mung beans and created this healthy dish.  Simplicity at it’s best!  Enjoy friends…

INGREDIENTS

1 cup mung beans
3/4 cups water
Vegetable stock cube
1 garlic clove crushed
Salt and chilli powder to taste
Fresh lemon juice

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METHOD

Boil the mung beans in the water along with the vegetable stock cube, once brought to the boil place on a medium simmer for 15 minutes

Add in the crushed garlic, salt and chilli powder, simmer for a further 10 minutes or until the beans are soft and tender

Serve up in a large bowl and squeeze in a generous amount of lemon juice.  Start eating and let the detox begin!

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A Vibrant Halloumi & Quinoa Salad

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Quinoa is one of my favourite grains   I wanted to make a vibrant colourful and extremely tasty salad dish as the sun is out here in the UK and wanted something fresh and light to keep me going all day.  This particular recipe has done exactly that! I have not had to snack on anything since I had it at lunch and I’ve just finished my dinner so it really works!

A few steps to prep and then just to mix all together, voila!  You have your healthy salad for the day.

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INGREDIENTS

1 small cup quinoa cooked
Halloumi pan fried and diced
1 medium cucumber diced finely
2 tomatoes diced
4 spring onions slice
1 tin sweet corn drained
Baby spinach sliced
Salt to taste
Cayenne pepper
1 tsp cumin & coriander powder
Lemon juice to taste

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METHOD

I fry the halloumi cheese by thinly slicing and then placing into a hot non stick pan with olive oil.  Fry off on both sides until golden brown

Place all the ingredients into a large bowl.  Mix thoroughly so everything is fused together

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Ready to serve…How simple was that?

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Waffling Away….

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Finally I was able to get my hands on a waffle maker.  I saw it sitting pretty in my parents kitchen and I knew I had to borrow it.  My 4 year old loves sweet waffles so I thought why not try some savoury ones.  But they weren’t for him! However my husband and I, just couldn’t stop eating them!

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I think what makes them so moreish is the melted butter that is added to the batter. Makes the waffles taste wonderful and crispy.  So simple to prepare but you will need a waffle maker.  Hope you enjoy them friends!

INGREDIENTS

1-3/4 cups plain flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 cups milk
1/4 cup butter melted
3 eggs
1/2 cup cheddar cheese, grated

METHOD

Mix all the dry ingredients in a large bowl

Add the melted butter, milk and eggs. Combine well. Throw in the cheese and give a final stir

Cook waffles in the waffle maker upon instructions

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Top with avocado, cherry tomatoes and more grated mature cheddar cheese!

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Cheese & Chives

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I woke up this morning to a husband who was preparing breakfast in the kitchen.  Having lots of chives that he has grown and takes pride of place in our herb garden on our window sill, he used them on these eggs he cooked.

A hint of onioness with the mature hit of cheddar cheese all over a delicious creamy and soft buttery yolk!  I could eat these eggs over and over.  Probably will as we have lots of chives to use up.

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Hope you’re all having a fantastic day!

INGREDIENTS

1 large egg
Handful of mature cheddar grated
Sprinkling of fresh chives
Olive oil

METHOD

Heat a little olive oil in a frying pan on a low heat.  Crack the egg with yolk in tact.  Cover and cook for a minute or so.  Depending how runny you want your egg

Top the egg with cheese and chives.  Cover again and cook until cheese has melted

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Serve on buttered whole wheat toast

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A Breakfast Boost…

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Add a little o lay! to your English breakfast! Button mushrooms with white kidney beans and plenty of taste! Goes incredibly well next to a poached egg or two. Ok! Now my mouth is literally watering! I’m off to fix myself a hearty breakfast! Even though it is 3pm in the afternoon here lol!

Hope you all have a fantastic day friends, much love, D x

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INGREDIENTS

300g button mushrooms
1 tin white kidney beans drained
œ tbsp olive oil
2 cloves garlic crushed
1 tsp peri peri spice mix
1 tsp dried cumin powder
200g tomato passata
Salt to taste
Mature cheddar cheese grated

METHOD

Heat up the olive oil in a medium saucepan, on a low heat  SautĂ© the garlic and mushrooms together

Throw in all seasoning and spices, cover and cook for a few minutes

Pour in the tomato passata, along with the beans, stir.  Bring to a boil and simmer for 10 minutes

Put the mushroom and bean mixture into a small deep oven dish, scatter over some grated cheddar and melt under the grill until the cheese is golden brown

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Ready to serve up with your English Breakfast

Worded Wednesday

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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/