The Carrot, An Orange Delight

The carrot…not one of my vegetables of choice but now is, as both my boys love them as does our pet house rabbit Alfie!

I’m just about getting myself to eating them raw, like them in a fruit & veg juice mix and now I have made them a little tangy to add them as a side dish to any Indian meal

INGREDIENTS

3 medium carrots, peeled and sliced into thin rounds
½ tbsp sunflower oil
1 tsp cumin powder
½ tsp black mustard seeds
Salt to taste
Fresh lime juice to taste

METHOD

In a medium saucepan, heat the oil and mustard seeds. As soon as the seeds start to pop, gently add in the carrots

Sprinkle with the cumin powder, mix well so that all the carrots are coated. Cover and reduce the heat. Cook for 5 to 7 minutes til slightly soft

Season with salt and fresh lime juice, cover and cook until the carrot is a little more tender.

Serve with your favourite Indian meal

Ice & Bananas

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

An Instant Taste Of Mexico

Yesterday I ate the most creamiest silkiest avocado ever.  It scooped out of its shell so easily and made for a lovely healthy snack.  Tangy, salty and spicy all my favourite flavours! 

It’s so satisfying when you know you’re eating something you really like and is very good for you!  I just had to share this flavour combination with you all…

You’ll need…

An avocado just ripe
Lime
Piri piri chilli spice mix
Salt

Slice avocado into half, season with salt, sprinkle on the spice mix and then saturate in fresh lime juice!

Yup that’s it! It was sooooo delish!

I’ll be back with a funky flatbread recipe very soon! Until then, have a beautiful day!! Much love, D x

Fresh Salsa Nachos

Dinner was ready but my husband very cheekily made some fresh salsa with cheese nachos. As soon as I realised he was chopping the ingredients, my camera quickly made an appearance. I captured quite a few pictures to share with you all.

I was soo tempted to eat some of the yummy ingredients as he prepped! But didn’t! It was totally worth the wait. You really can’t beat tangy fresh salsa, the flavours are incredible and with the cheese and crispiness of the tortilla….ummmm I don’t think I will have much dinner now!

INGREDIENTS

1 onion finely diced
1 tomato finely diced
2 tbsp freshly chopped coriander
1 avocado diced
1 chilli deseeded finely chopped
1/2 juice of lime
Pinch of salt

Tortilla chips
Grated cheese

METHOD

Combine all ingredients in a bowl, mix slowly together

On a microwave safe plate, place a layer of tortilla chips with cheese, melt in the microwave oven for 1 minute

Transfer into a bowl and add the salsa

Now grab your favourite drink, sit back and munch away! Taking some over to Fiesta Friday…

Red Pepper & Lime Risotto With Feta

I can do risotto anytime of the year but this one especially as it’s extremely summery in taste. Tangy from the pepper, hot from the chilli and salty from the feta! Not forgetting the lift from the lime…Enjoy friends!

Much love, D x

Shivaay Delights

I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and…

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Chilli & lime water

Chilli and lime work really well together in all sorts of different cuisines. Lime and salt add to a hit of tequila! And I really fancied something different to drink. I stayed away from the alcohol and wanted pure natural paramount flavour with an edge.

My husband was slicing up lime wedges for his bottle of Mexican beer and I thought a lime drink was the way to go. I wanted something salty more than sweet and my taste buds severely craved a new sensation.

I then see, sitting on my glass chopping board ~ chopped thin slices of green chilli that I was using in my Calzone that was being made at the time. I put the ingredients together and hoped that something special would come of it!

It so did! and was an extreme delight that I am now here sharing this drink with you. The lime and saltiness hits your palette first, the sweetness from the sugar kicks in and then a slight hint of chilli lingers on the tongue. Really refreshing and really unique! Enjoy!

INGREDIENTS

½ juice of a fresh lime
2-3 finely sliced green chilli
½ tsp icing sugar
Pinch of salt
200-250ml of cold water
Lime segments to garnish

METHOD

• Squeeze the juice of half a lemon into a glass, add the chilli and release chilli oils using a spoon against the glass

• Stir in the icing sugar and salt and then pour in the cold water

• Dunk the lime segments in and also squash them a little using a spoon

• Leave aside for a few minutes for all the components to fuse together. It is then ready to be served

Coconut & Lime Green Thai Curry

Thailand! One place I know I want to visit.  It’s as if it has been calling me to come over for a very long time!  I am extremely drawn to it and one day soon, I hope to go to this beautiful land with my family.

We are very lucky here in the UK as we have so many different types of restaurants and even more fortunate to have some gorgeous Thai restaurants too.  I love the culture, the ambience and the food.

So I wanted to share my green thai curry recipe with you all to enjoy.  I made it at the weekend as a belated Valentine’s meal for my husband and I.  For now this will keep me going until I get to Thailand!

INGREDIENTS

1 large courgette sliced into half slices
1 red bell pepper diced
1 packet mange tout
1 packet baby sweetcorn
Frozen broccoli, cauliflower and carrots
1 tbsp sunflower oil
2½-3 tbsp green thai curry paste
Salt to taste
400ml coconut milk
1 tbsp cornflour if required
lime juice to taste
Lime to garnish
Dessicated coconut

METHOD

• Heat up the oil in a large saucepan.  Stir fry the courgette, pepper, mange tout and baby sweetcorn.  Cook for a few minutes on a medium heat

• Add the paste and stir through, season with salt and cook on a low heat for a further 5-7 minutes

• Pour in the coconut milk,  combine well, if the curry sauce is too thin stir in some cornflour

• Let the curry simmer slowly for 15-20 minutes until the veg has become tender and absorbed the flavours

• Squeeze in a little lime juice at the end and serve on a bed of white fluffy rice

Corn On The Cob With Garlic Butter & Lime

I always find myself coming back from my parents home with bags and bags full of food and goodies. My Mum and Dad can’t help themselves but to pack me up lots and lots of stuff! In my goodie bag this week I had some sweet corn and last night had the perfect opportunity to quickly cook and season it for a light dinner.

So simple as dimple as it may seem! ;)…my husband and I really enjoyed the sweetcorn dressed in a salty yet sour dressing with traces of garlic aroma and taste mingling away with the butter and lime

Quickly go get yourself some corn on the cob and try this today! Have a sweet and day! Enjoy! Much love D x

Lime & Garlic Butter Corn On The Cob

INGREDIENTS

2 corn cobs in quarters
2 tbsp low fat butter spread
1 level tsp garlic granules
1 lime
Salt to taste

METHOD

Cook the corn on the cob quarters in some boiling water 4 15 to 20 minutes or until the kernels are tender

Meanwhile mix the butter with the garlic granules combine well as a little salt if you wish at this stage to it

Once the corn is done, carefully spread the garlic butter all over a cob and then drench in fresh lime juice. Sprinkle more salt if you wish

It’s All About The Chilli Sauce…And Mango!

I LOVE CHILLI! So know quite a bit about them. But this is the absolute first time, I have cooked with a habanero pepper and I was extremely excited!!
So much heat had to be accompanied with something succulently sweet. Thus enter the ever singing and dancing tropical MANGO. Then to spike the sauce up with some tangy lime to provide notes of sourness!

Ok…I’m going to stop talking about it now and here is the recipe for you all. The sauce has also made it’s way to the Fiesta Friday Party over @ Angie’s home The Novice Gardener.
Have a restful weekend and I will be back with my Fab 4 of the week…Much love D x

INGREDIENTS

1 tbsp sunflower oil
Flesh of 1 large mango
1 habanero pepper
1 grated carrot
1 tomato chopped
1 garlic clove
1 tbsp tomato sauce
1 whole lime juice
1 tsp salt or to taste
1/2 tsp garlic granules

METHOD

● Heat up the oil in a medium saucepan on a medium heat. Throw in all the ingredients, stir and let it simmer for 15 to 20 minutes

● Pour into a food processor and blitz until smooth. You may wish to add a little water

● Serve with rustic potato chips…recipe coming up shortly!