Pesto Flatbread, Indian Style!

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An Italian~Indian Fusion!  Pesto came into my life a few years ago, when I first had it on a pizza in a restaurant.  I took to it so well that it became a favourite of mine and I have made various versions of it at home.

Now I felt I had to experiment! I love flat breads so I came up with this infused bread with pesto and Indian flavours.  You can really taste the pesto coming through and I used coriander instead of basil to enhance the Indian aspect!
I love eating them by themselves as the mature cheese is sooo good in it or you can dip it in a healthy dip or even pesto of your choice!

It is a must try! I hope you enjoy it!  For now the sun is shining and it is getting warmer here, so more spring recipes coming up soon! Have a peaceful day, much love D x

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INGREDIENTS

1 medium white onion
2 garlic cloves
2 tbsp sunflower oil
50g grated mature cheddar cheese
Big handful of fresh coriander
200g chapati flour
½ tsp salt or to taste
⅓ tsp turmeric powder
1½ tsp coriander & cumin powder
½ tsp red chilli powder
Boiling water to combine

METHOD

• In a food processor blitz the onion, garlic, coriander, cheese and coriander with the oil into a pesto blend like consistency

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• Add the flour and seasoning plus spices.  Whizz until the flour absorbs all the coriander pesto.  It will look like breadcrumbs at this stage

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• Gradually add boiling water until the breadcrumbs start to form a dough as it mixes.  The dough should be soft and not too wet

• Preheat a non stick frying pan on a medium heat.  Take a tablespoon of dough form into a ball and roll out to 7-8 cm diameter on a clean floured surface

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• Place in the pan, wait for a minute or so.  Once it bubbles up turn round, cook for a couple of minutes and flip again so that both sides are cooked through

• Serve with any dip of your choice

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Pistou soup

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As Autumn is now approaching here, my recipes will have a more autumnal feel. Soups really are so wholesome, filling and simple to prepare. I always make enough to last us two days as I just can’t get enough! I came across this soup online and have made it once before to the recipe but this time round I adapted it to suit the vegetables I wanted to use.

I also made some soda bread to go with this luscious chunky pistou soup so the Irish influence merges here with this French Provencal soup. The soda bread will be posted very soon. More soups and different breads will be appearing on Shivaay Delights this Autumn and Winter…keep watching, love D x

INGREDIENTS

1 tbsp olive oil
1 onion finely chopped
2 leeks finely sliced
2 celery sticks finely sliced
2 carrots finely sliced
2 cloves garlic crushed
2 courgettes finely sliced
Tin of haricot beans rinsed and drained
1200-1500 ml vegetable stock
Salt to taste
½ tsp dried oregano
squeeze of lemon juice

METHOD

• Heat the oil in a large saucepan and sauté the onion, leeks and garlic for a few minutes.  Throw in the carrots, courgettes and celery.  Mix and let the veg cook for a further 5 minutes on a low heat

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• Pour in the vegetable stock, enough to cover the vegetables and bring to a boil then cover and cook for a further 10 minutes on a low flame

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• Stir in the beans, season with salt, squeeze in a little lemon juice, cover and turn off the heat, so that the haricot beans cook in the residual heat from the soup

• Serve the soup with a spoonful of pesto and some fresh crusty bread

See baby spinach and walnut pesto

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Courgette, tomato & pesto grilled sandwich

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Having some left over baby spinach and walnut pesto gave me an idea to create my grilled sandwich.  I had all the ingredients to hand so I put them all together and ta-da! We have an ultimate vegetable pesto grilled sandwich with caramelised onions and oozing cheddar cheese. What could be better?….

INGREDIENTS

1 courgette sliced thinly in halves
1 onion sliced in crescents
Handful of cherry tomatoes sliced in halves
1/2 tbsp olive oil
1/4 tbsp balsamic vinegar
Pinch of sugar
Baby spinach and walnut pesto – my recipe on blog (4tbsp) or ready made pesto (2 tbsp)
Grated cheddar cheese
4 slices of bread
Butter to spread

METHOD

1. Heat olive oil in a frying pan and shallow fry courgette until golden brown on both sides. Set aside on a plate

2. In the same frying pan add the onions with a little oil if needed, a dash of balsamic vinegar and the sugar. Cook on a low heat till nice and caramelised

3. Meanwhile pre heat the panini maker or griddle pan on a medium setting/heat. Butter the slices of bread and assemble sandwich.

4. First layer the courgettes,then the onions, the cherry tomatoes. Spoon on some pesto and top off with the cheese

5. Place carefully onto your panini maker or griddle pan and grill for 5-7 minutes. Make sure the sandwich has taken on a lovely golden brown colour

6. Cut into half and serve with some crisp salad leaves