Alphonso Mango & Walnut Smoothie

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This time last year we were all craving Alphonso Indian mangoes!
Luckily this year we have been able to have them over from India and we are definitely making the most of them.

Extremely sweet in taste and velvety in texture! Allows this particular variety of mango to be a natural partner to acidic strawberries in a smoothie.

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The walnuts add nutrition but also gives body to the whole drink. One that goes on my super healthy smoothie list!

INGREDIENTS

1 alphonso mango
Large handful of strawberries
1 clementine
2 shelled walnuts
Water

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METHOD

Blitz all ingredients together. For a creamier taste add a tablespoon of natural yoghurt

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Sweet Semolina Halwa Pudding

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I have always been wanting to make the dishes that my Mum made look so simple to make.  I would sit on the kitchen stool and watch in awe.  One sweet item I have always wanted to try is a warm sweet semolina dessert.  A halwa..little grains of semolina combined with flaked nuts and overall aromatic saffron undertones.

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I followed an amazing recipe by Dassana Amit @ http://www.vegrecipesofindia.com/saffron-halwa/.  I made half of the quantity stated and found when adding the milk there was plenty to go round.  A wonderful Indian semolina pudding…something a little different but I guarantee you’ll get hooked!

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Spiced Pear & Walnut Muffins

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A Muffin ~ a type of quick bread that originated in America and portioned for one person. Traditionally eaten for breakfast but these days so very popular especially the sweet variations, with a lovely cup of coffee or tea.

I went back to its roots and thought I would make my version of a breakfast fruit muffin. I used walnuts as they are one of the healthiest nuts available and are an antioxidant. Aswell as proven to lower blood pressure and cholesterol

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So a perfect choice to start the day and what fruit marries well with walnuts? Pear! A match made in nature!

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I felt the need to spice the muffins up so I used mixed spice to warm up the soul. I also reduced the sugar and fat content but this hasn’t had any effect on the taste or consistency! This muffin will definitely set you up for the day! I’ve just had one this morning and I’m still going. A great winner all round! Enjoy, much love D x

INGREDIENTS

250g self raising flour
1 tsp baking powder
60g caster sugar
1 tbsp golden syrup
1 tsp mixed spice heaped
200g grated pear
70g walnut chopped
100ml natural yoghurt
2 free range eggs beaten
50g melted butter
50ml-70ml milk

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METHOD

• Preheat oven to 190°c/375°f/gas mark 5, grease a 12 hole muffin pan

• Mix the flour, baking powder, sugar and mixed spice together. Add the yoghurt, eggs,syrup and milk and stir until combined. Stir in the melted butter

• Fold in the grated pear and chopped walnuts. The batter should be a drop like consistency

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• Fill the muffin pan and bake for 20-30 minutes until the muffin tops are nice and golden

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Walnuts are healthy! a great read 🙂

Fruit & Nut..ella muffins

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A fruit and nut muffin with lashings of nutella…What more would you like to eat first thing in the morning?  I made them a little smaller in cupcake cases to portion control myself, as I’m still trying to shake off some excess baby weight!
So now, I’ve decided I am allowed to eat anything I like as long as I control portion size! Yay! Life is good! 😉
Have a tremendous Tuesday friends, enjoy your day.  Much love D x

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INGREDIENTS

125g plain flour
1 tsp baking powder
40g hazelnuts halved
50g raisins
1 egg
60g sugar
2 tbsp sunflower oil
100ml milk

METHOD

Preheat oven to 160°c and line a muffin tin with 6 paper cases

Mix the egg, sugar, milk and sunflower oil

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Add this to the rest of the ingredients in a large mixing bowl, stir until just combined, gently spoon the batter into the cases

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Place in the oven and bake for 20 to 25 minutes until golden brown

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Once cool, spread nutella on the tops of the muffins and then devour

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Chocolate, Hazelnut & Coffee Crackle Cookies

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These are awesome by my very talented friend Suchit Save! Can you please send me over a batch? Thank you!….

Delectable Inc.

To cookie or not to cookie… 😀

For a while now I’ve been having some serious cravings for cookies ever since my dear friend Saloni posted her oh-so decadent creation on Facebook a few days ago. Ah, ’em beauties! I had to bake a batch and pronto… I always have this urge to cook/bake when I see something that divine looking. Well, it sure did the trick I guess. Cause there I was, back at the drawing board trying to design the perfect cookie that would not only be visually appealing but also have a nice flavor combination. The latter was a no-brainer really. There had to be chocolate. Why would someone bake cookies without chocolate?
A crime, if there wasn’t any chocolate! 😛 A quintessential ingredient for all cookies awesome! 😀
For that crunch, I knew for a fact that none other than Hazelnuts would make the cut. And to bring…

View original post 632 more words

Chocolate Muesli Cookies

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I bought some “Luxurious Chocolate Muesli” from the supermarket for breakfast and there is so much of it!  That I thought it would make a great base for a cookie.  It already has rolled oats, toasted malt wheat flakes, milk chocolate curls, raisins, sultanas, nibbed hazelnuts and flaked almonds.

So it was just a matter of combining these yummy ingredients with some even yummier cookie ingredients and forming these cookies, that turned out really awesome!  Even though I say so myself!!  So crispy, crunchy yet a chewy cookie.  I added less sugar than in a normal cookie recipe as the raisins and sultanas provide a natural sweetness.

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The toasted malt wheat flakes and nuts really add to the texture of this cookie.  Ideal anytime of the day but also can be eaten as a breakfast muesli cookie!  I really you hope you all enjoy them as much as we do. One even made it’s way into Cookie Monster’s mouth courtesy of my little one! 🙂

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Have a stunning day, much love D x

INGREDIENTS

220g self raising flour
200g chocolate muesli mix
130g granulated sugar
1 heaped tbsp cocoa powder
1 tbsp maple syrup
180g butter melted
2 tbsp sunflower oil
1 tbsp hot water
½ tsp bicarbonate of soda

METHOD

• Preheat the oven to 180°c, grease and line 2 baking trays

• In a large mixing bowl or food processor combine all the dry ingredients apart from the bicarbonate of soda.  Mix in the oil

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• Heat up the butter and syrup on a low heat.  Once melted add the water then the bicarbonate of soda.  Stir, it will start to bubble and fizz a little

• Pour this hot butter mixture into the biscuit crumbs.  All the ingredients will come together

• Take a little mixture and gently form into a ball,  pat down with your palm making the ball into a disk of 3-4 cm

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• Place a few on a tray.  Keep them apart from each other as the cookies will spread when baked

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• Bake for 12-15 minutes.  Leave the cookies in the tray to cool down as they will be soft initially.  Once they start to cool they will become crunchy.  Transfer to a cooling rack

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No Bake Cocoa Nut Cookies

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Don’t you just love when you give something really healthy to your children. Makes up for all the naughty snacks and foods they some how seem to get their hands on!

With this recipe both parent and child will be soooo happy! I can guarantee this, as this is how I felt yesterday when I made these no bake cookies!

Mine have already disappeared from the fridge mysteriously!! So another batch is about to be made, especially as I promised to take some over to Angie’s Fiesta Friday Party!

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Have a beautiful weekend friends! Much love D x

INGREDIENTS

2 large handfuls of macadamia nuts
3~4 handfuls of pitted dates
1 tbsp maple syrup
1 tbsp sunflower oil
1 heaped tbsp cocoa powder
White chocolate melted

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METHOD

Add all the ingredients into a food processor and grind to a slightly grainy paste

Take a large pinch of the sweet mixture, form into a ball and then pat down into a small bite
size cookie

Take a little of the melted white chocolate and drizzle all over the prepared cookies

Chill in the fridge for 30 minutes or so then devour!

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Spiced Candied Almonds

My 3 year old has just about recovered and now my youngest was lucky to get the chicken pox. I have many a recipe and pictures to write and put up but busy with my little ones!
I hope you enjoy these spiced candied almonds in the meantime friends!
Have a restful weekend! Much love D x

Shivaay Delights

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Sweet, spicy and a hint of chilli is the trio of flavour you will get with these candied almonds that crystallize as they cool down. The sugar flecks off of them with salt to lift the sweetness.

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Almonds are great for vitamin E and in turn for your skin and hair. What better way than to have them do a wonderful job for the body but also a taste sensation for our palettes!

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I used less sugar so that I got a crisp coating on the almond rather than a sticky one, I know I will be making these again! And very soon!!

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INGREDIENTS

1 cup whole almonds
½ cup granulated sugar
⅓ tsp mixed spice
pinch of red chilli powder
1 tbsp water
Sea Salt for sprinkling

METHOD

• Line a baking sheet with some greaseproof paper

• In a thick bottom base saucepan gently heat the sugar, water…

View original post 82 more words

My First Indian Rice Pudding

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Kheer is a creamy saffron and cardamom infused rice pudding. One to be honest I have not really taken to, until now. Having made it for the first time yesterday, I was pleasantly surprised that I quite liked it. That I just made some for my Dad who had popped round to spend some time with me. Now once my little ones wake up from their nap. I am going to introduce it to them, hopefully they will like it from a younger age unlike their Mum who seems to have appreciated it recently.

A very comforting bowl of sweet milky rice. With warm notes of Indian spices…why oh why? Did I not make this earlier? It’s a must try, do give it a go friends and let me know your verdict!

Have a beautiful start to the week, much love, D x

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INGREDIENTS

600ml full fat milk
3 heaped tbsp long grain rice
5 tsp sugar or to taste
1 to 2 cardamom pods
Pinch of saffron
Crushed pistachio

METHOD

Rinse the rice and soak in some water for 30 minutes

Boil 500ml milk, once brought to a boil. Add the rice and stir

Simmer on a very low heat. Once the rice is half cooked, add the sugar, saffron and crushed cardamom seeds

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Continue to cook on a low simmer. Pour in the remaining 100ml of milk and stir. Cook until the rice becomes mushy and the milk thick and creamy, stirring occasionally

Serve warm or cold with a crushed pistachio garnish

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Ice In A Pink Paradise…

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I am missing dear Fae @Twist & Tango as she cant make it to the party today I thought I would bring one of her beautiful dishes that I made to the Fiesta Friday party Fiesta Friday Party
over at the lovely Angie’s!

Hope you all enjoy it as much as I did…forever grateful to the fabulous Fae and thank you to Angie for always being such a wonderful host! Have a gorgeous weekend!

Much love, D x

Shivaay Delights

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One of my amazing fellow food bloggers who I hold in very high esteem who has encouraged me from the very beginning of my blogging, has inspired me for this post. Fae @ Twist and Tango very recently posted a recipe for Ice In Paradise/Yakh Dar Behesht. A sweet Persian dessert that I fell in love with straight away. I knew I had to make it once I had seen it!

I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it ice in a pink paradise! I have halved the original recipe, as it’s just for my family!

So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. Thank you Fae for introducing me to this gorgeous dessert! And for all…

View original post 155 more words