Chilli & Garlic Flatbread

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My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!

INGREDIENTS

1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking

METHOD

Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.

Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough

Bring together and knead for 5 minutes

In the meantime heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc

Place in the frying pan.  Cook on both sides until golden brown, using a little oil to aid the process

Serve hot with lashings of butter

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Spicy Edamame Beans

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Himalayan salt is extremely new to me but I’m loving the benefits! I enjoy it in my food! I am now bathing in it and I also have a Himalayan rock salt lamp to calm me down at the end of the day. Nutritionally packed with over 80 healing minerals it’s an amazing addition to our diet and lifestyle.

I extremely enjoy it when it is sprinkled on edamame beans with various different spices.  Such a distinctive salty taste and very, very moreish!

I normally wait on them in restaurants but a few weeks back I spotted a frozen variety and I was ecstatic!  I haven’t stopped eating them since…

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INGREDIENTS

200g Edamame beans in pods, cooked as per instruction
Himalayan rock salt to taste
1 tsp garlic powder
1 tsp chilli powder

METHOD

Sprinkle all seasoning on the cooked edamame bean pods

Make sure all covered in the salt and spices

Ready to pop them into your mouth!

(Himalayan salt picture courtesy of Thesnowfairy.com)

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 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
½ 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  Sauté 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

Simply Pomodoro Sauce

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My love for Italian food exceeds my love of any other cuisine. Sometimes you just want a simple tomato, garlic based Italian sauce to adorn a plate of delicious pasta.
When I am in the mood for this, I automatically make my go-to pomodoro sauce! Simple, full of flavour and extremely addictive!!

Have fun and enjoy your pasta!!!
See you soon, until then much love, D x

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INGREDIENTS

1 tin of chopped tomatoes
3 cloves garlic crushed
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp brown sugar
Salt to taste

METHOD

Heat the oil with the garlic and oregano on a low heat.  Once the oil starts to sizzle carefully pour in the tin of tomatoes

Add the sugar and salt.  Stir well, cook and cover for 15 to 20 minutes

Serve up the pomodoro sauce on your favourite pasta

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#Tefal Easy Soup..So Excited!!!

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Last week, Tefal UK got in touch with me and asked if I would like to sample their “Easy soup” homemade soup machine?

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I jumped at the chance, especially having done a recent interview with Soupe du jour in London’s Soho. The Foodie place to be! Interview coming up soon…

I started off with a simple yet tasty asparagus soup for Spring with potato for body. Garlic to add oomph and boy did it do that!!!

So so happy with my Tefal Easy Soup..fresh soup at a press of a button. What more could I ask for?! Thank you Tefal UK

Lots more soups, broths and gazpacho recipes coming up soon here @ Shivaay Delights.

INGREDIENTS

3 medium potatoes peeled and cubed
Bunch of asparagus chopped
2 garlic cloves peeled
600ml water
1 vegetable stock cube
1 tsp ground cumin powder
Salt to taste

METHOD

Add all the vegetable ingredients along with the seasoning into the Tefal easy soup

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Pour over the water, close the lid, turn on the power and simply press the creamed soup option and then the start button

In 23 minutes flat you’ll have this to dip some fresh bread into…

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Juicy Garlic Baked Tomatoes

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This is the beauty about cooking…Making the most simplest food and dishes with maximum flavour. Why make life so complicated when it can be so simple!

Tomatoes, garlic and olive oil! That’s it!!! that’s all you will need!

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Have a look…Give them a go and let me know how you like the simplicity of these tasty garlic infused tomatoes.

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Have a relaxing weekend, I’m off to cook some more food…Much love, D x

INGREDIENTS

4 big tomatoes
3-4 cloves of garlic sliced finely
Olive oil
Salt & pepper to taste

METHOD

Preheat the oven to 170°c

Make tiny cuts in the tomato and slot the garlic slices in

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Repeat for all the tomatoes

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Place the tomatoes on a baking tray

Drizzle a little olive oil onto the prepped tomatoes

Bake for 20 minutes or until the tomatoes are cooked all the way through

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Butter Bean Quesadilla

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I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!

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They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!

See you all soon with the pasta recipe, much love, D x

INGREDIENTS

1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry

Ready made tortillas

METHOD

Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned

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Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over

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Cook on both sides until the cheese has melted and the beans have warmed through

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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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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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