Meet Alfie

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I just have to introduce you all to the new member of the Shivaay Delights family ~ Alfie is our 11 week old mini orange lop in house rabbit!  He’s very cute, adorable and cuddly but is extremely cheeky, similar to my 2 boys 😉

Loving him hopping around our living space. Thoroughly enjoying having him with us.

Do you have pets?  Please share with us in the comments. Look forward to hearing from you all X

Have a relaxing weekend!

Carrot, Strawberry & Ginger Smoothie

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Every morning we have a new flavour of smoothie. Having Mr Shivaay Delights working from home gives me the opportunity to spoil him with healthy breakfast shakes.

If I forget then I will be subtly reminded to make him one. So I guess he is enjoying the smoothies that come flying out of our kitchen.

Keep your eye on more fruity and nutritional smoothie recipes coming up!

Hope you’re all are having a beautiful day. Much love, D x

INGREDIENTS

1 medium carrot peeled and chopped
Handful of strawberries
2 apples cored and chopped
Dash of orange juice
Fresh ginger to taste

METHOD

Put all the ingredients into your blender/nutri bullet.  Blitz to a fine blend

Add more water if too thick to achieve desired consistency

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Blueberry & Super Seed Smoothie

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I do not get through much fruit unless its in a cake on a cake or around a cake!

So having invested in a smoothie maker is the best thing I could have done for me especially! I love chewing on seeds but am not partial to the goji berry. Which is extremely good for you.

This way I get all my antioxidant goodness in the one glass first thing in the morning and I’m ready to face the day with a healthy outlook…until I eat the naughty treat I shouldn’t have had at lunch…lol 😉

I’ll be putting up more of my smoothie recipes. I hope you enjoy them friends!

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INGREDIENTS

Large handful of blueberries
1 medium banana
1 satsuma
Sprinkling of seeds and goji berries
Water

METHOD

Using the NutriBullet or a blender.  Place all the ingredients in and blitz til desired consistency

If too thick, stir in more water…

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Chocolate & Clementine Cookies

Love orange and chocolate flavours together…Always a favourite in our home!

Shivaay Delights

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Thinking back about six years, I would say that chocolate chip cookies were one of the first sweet treats that stirred my passion for baking. I would make them on the go and the most interesting thing was that I used to grill them to bake them, if that makes any sense! Lol! Our fan oven didn’t work and the trusty grill was used to heat, grill and bake. So you can imagine how ecstatic I was, when we decided to change it. I finally got my own oven. As you can see I haven’t stopped since!

Now that we approach the festive period we will be seeing colourful bright clementines everywhere. My little one loves them and they are a family favourite, as is chocolate! This morning, I discovered our family Christmas cookie by fusing these two stunning flavours together.

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I have purposely used less sugar and kept to…

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Orange glazed star cookies

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Twinkle, twinkle orange star, how I wonder where you are? Being made by my mummy, being baked, ready for my tummy. Twinkle, twinkle little star, please mummy make lots more , fill my big cookie jar!

Crumbly soft orange glazed sugar cookies, really good for the kids and a great dunking cookie for us with a nice cup of tea!

INGREDIENTS

3 cups flour
1 tsp baking powder
1 cup unsalted butter softened
1 cup sugar
1 large egg
1 tsp vanilla extract
Zest of one orange

Icing glaze
4-6 tbsp icing sugar
juice of ½ a fresh orange

METHOD

• Cream the butter and sugar together, stir in the egg, mix in the vanilla and orange zest

• Slowly add in the flour and baking powder to form a soft crumbly dough. Knead gently until smooth then roll into a ball. Cling film/plastic wrap it and chill in the fridge for 30 minutes

• Preheat the oven to 180°c/350°f/gas mark 4

• Take some dough and roll out onto a clean surface that has been dusted with flour. Roll out to 5-7 mm thickness and then use a star biscuit cutter to form the star cookies.

• Place the stars onto a baking tray pre lined with parchment paper and place the tray into the freezer for 5 minutes this will help retain the cookies shape

• Bake in the oven for 7-8 minutes or until just slightly golden brown in colour. Repeat with the rest of the dough. Cool the cookies on a wire rack

To make the icing ~
• Slowly add the orange juice to the icing sugar until you have a sticky icing glaze which is slightly runny but will set

• Drizzle the glaze onto each star cookie and leave to set

Store in an airtight container and they will keep for a few days

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Recipe adapted from Make Bake Celebrate

Caramelised orange ricotta cake

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I have made lemon ricotta cake a couple of times before but this time I really wanted to change up the flavour and therefore made an orange ricotta cake. I didn’t fancy a plain ricotta sponge so I added some caramelized oranges slices to add extra fruitiness.

Looks like a very summery dessert but I thought as we seem to be having our last rays of an Indian summer here in the UK it would be perfect. I toned down the butter content as the ricotta really makes the cake seriously moist. I’m enjoying baking with fruit at the moment, this way I feel like I’m getting some of my 5 a day fruit portions lol!

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Keep an eye out as more fruit make a special appearance in my recipes. I hope you enjoy this sweet and sour dessert!

INGREDIENTS

125g softened butter
150g caster sugar
Zest of 2 oranges
3 eggs separated
250g ricotta cheese
125g self raising flour
1 tsp baking powder
Splash of milk

For cake topping
2 oranges sliced with no peel
40g brown muscavado sugar
25g butter

METHOD

• Preheat oven to 180°c/fan 160°c/gas mark 4

• Beat sugar and butter until fluffy, mix in the ricotta, zest and yolks. Fold in the flour and baking powder and splash of milk (2 to 3 tbsp)

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• Whisk egg whites to stiff peaks and fold into the orange ricotta batter

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• grease a cake tin approx 20cm and cover the base with the sugar add the butter and place in the oven for 8-10 minutes until your left with a lovely dark brown caramel syrup

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• Lay the orange slices on the caramel syrup, then gently pour in the cake mixture on top of it

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• Bake in the oven for 40-45 or until a skewer poked into the centre of the cake comes out clean

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• Leave in the tin to cool for 30 minutes and then slowly invert onto a plate. You may wish to serve the cake warm with a little vanilla ice cream!

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