Cauliflower Crumb

A different way to eat cauliflower.  Either on its own or used as a crumb.  I quite like it as it is. 

This crumb couldn’t be simpler!  Something to snack on and it’s actually good for you!!!

INGREDIENTS

1 small raw cauliflower grated finely
A little broccoli is desired
Fresh lemon juice to taste
Salt to taste

Extras to spice the mix up a bit

Smoked paprika
Garam masala
Roasted pumpkin & sunflower seeds

METHOD

Combine all ingredients. If using the plain lemon version this can definitely be used as a crumb to coat ingredients instead of breadcrumbs

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Baked after a while…

Omg! The Lemon drizzle cake has made a comeback!

Recipe @ https://shivaaydelights.wordpress.com/2013/08/31/omg-lemon-drizzle-cake/

The Weekend Detox Soup

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

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!

Springtime Treat…

Our banana and coconut bread finished so quickly! That this morning I made another batch.  However I wanted,  “actually rephrase”  My four year old wanted a lemon drizzle cake and there was NO WAY! he was going to have lemon drizzle cake for breakfast !!  So yours truly, came up with an alternative in the form of a lemon and banana shiny drizzle bread!

I must admit to myself that this is a really really good tasty and healthy recipe and can definitely be eaten for breakfast by all.  He was satisfied with the lemony tang and I was ecstatic with the banana content, which will see him through his day

The recipe is simply My Banana Coconut Loaf but omitting the desiccated coconut and adding a lemon sugar syrup at the end whilst the bread is still hot

To make the lemon syrup : Melt 3 to 4 tablespoons of icing sugar in the juiceof one fresh lemon on a slow heat.  Once all dissolved,  just pierce the bread with a fork and pour over the syrup,  this way it will absorb into the bread and a yummy combination will emerge.

Enjoy this bread as much as we are friends, have a beautiful weekend, see you soon!  Much love, D x

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!

Lemon pop pop…poppy seed muffin cakes

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.

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

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

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

Breakfast With My BFF

This lime and coconut syrup cake I made at 6 o’clock this morning for my wonderful friend Anussha who is so very dear to me.  She always spoils me with lovely delightful food and today it’s my turn!

She’s coming round for breakfast with her two little gorgeous girls and we will be having cheese chilli and onion omelette for pitta bread plus a fresh salsa and the cake for “elevenses” with her Mint masala chai recipe

My lime & coconut recipe…Enjoy friends! I know I will!! 😉

Have a restful weekend…Much love, D x

A Spicy, Sour, Stalk Salsa..My 500th Post!

I steamed some broccoli for dinner yesterday and I was left there standing with a good looking raw broccoli stalk in my hands!  All that came to mind was a fresh tangy salsa.  I had some juicy plum tomatoes to use so this is what came about.

A salty, spicy and sour crunchy salsa to tantalise your tastebuds!  It did mine.  When I gave my husband some to try, he couldn’t figure out that I had used the broccoli stalk.  At first he guessed it was raw mango and then cucumber.  I told him, and he was pleasantly surprised.  So for all you non broccoli lovers out there…try this! You may enjoy it! 😉

INGREDIENTS

Raw broccoli stalk, diced
Handful of baby plum tomatoes
Fresh lemon juice
Piri piri spice
A pinch of ground cumin powder
Salt to taste

METHOD

Take the diced stalk and place in a bowl.  Add all the ingredients and combine well.  Use the lemon and piri piri spice according to taste. I like mine very lemony and spicy!

Eat immediately or set in the fridge until you’re ready to eat. 

Tuesday’s Top Tips

This week is going to be very hectic for me so I will be sharing recipes from the archives and some new recipes from you all too! I should be writing up new blog post and recipes next week. I have got so much to share…

Have a lovely day! Much love, D x

☆ To avoid the avocado going black once sliced. Place a slice of lemon onto the avocado half

☆ Refreshing Lemon & Lime ice blocks for water

Banana & Lemon Iced Squares

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! 

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…

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

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

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

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

• 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

• With a sharp knife cut into squares

Serve on its own or with some ice cream…