#Tefal Easy Soup..So Excited!!!

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Last week, Tefal UK got in touch with me and asked if I would like to sample their “Easy soup” homemade soup machine?

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I jumped at the chance, especially having done a recent interview with Soupe du jour in London’s Soho. The Foodie place to be! Interview coming up soon…

I started off with a simple yet tasty asparagus soup for Spring with potato for body. Garlic to add oomph and boy did it do that!!!

So so happy with my Tefal Easy Soup..fresh soup at a press of a button. What more could I ask for?! Thank you Tefal UK

Lots more soups, broths and gazpacho recipes coming up soon here @ Shivaay Delights.

INGREDIENTS

3 medium potatoes peeled and cubed
Bunch of asparagus chopped
2 garlic cloves peeled
600ml water
1 vegetable stock cube
1 tsp ground cumin powder
Salt to taste

METHOD

Add all the vegetable ingredients along with the seasoning into the Tefal easy soup

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Pour over the water, close the lid, turn on the power and simply press the creamed soup option and then the start button

In 23 minutes flat you’ll have this to dip some fresh bread into…

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Simple Bombay Potato Curry

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It is easy to forget that one of the main reasons I started this food blog was to and is still to record lots of recipes, that I have learnt, that I have developed. This particular dry potato curry is a speciality of my Mum and Dad’s. It is one that I grew up on, with moong lentil daal and rice plus fluffy chapatis.

Today I am treating my family to this ultra healthy meal and deliciousness!…I couldn’t let you all, my friends here on Shivaay Delights miss out either. The potato curry has the simplest of ingredients and results in an extremely tasty soft velvety melt in your mouth potato treat. Do give it a whirl and let me know how you like it.

Have a Wonderful Wednesday, much love, D x

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INGREDIENTS

4 medium red potatoes, peeled and cubed 2cm pieces
2 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida
1 tsp salt or to taste
¾ tsp turmeric
2 tsp coriander & cumin powder
Fresh coriander to garnish

METHOD

Heat the oil on a medium heat along with the asafoetida, cumin and mustard seeds.  Once the seeds start to pop add the potatoes. 

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Sprinkle all the seasoning and spices, toss the potatoes so that all is covered in the oil and spices

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Reduce the heat to low, cover and cook the curry for 10 minutes, check mix again and cook for another 10 minutes.  Keep an eye on it and when the potatoes are tender when sliced your curry is done.  Garnish with some fresh coriander and serve with naan bread

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Creamy Chestnut Mushrooms With Spring Onion

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I had not cooked with chestnut mushrooms before, assuming they were too strong in taste, but I was extremely happy with this jacket potato filler I conjured up. Meaty and solid in texture, stays together in comparison to closed cup mushrooms when cooked. Went really well with the light refreshing taste of the cream cheese and even more so with the garlic that added an extra buzz to the cheese sauce.

A real winner in our home and one to go on our list for quick winter warmer meals. I adore baked potatoes, always have! but this just made the fluffy hot potato that bit more special. I am about to go make some dinner for today…involving halloumi cheese and aubergine…Recipe coming up soon.
Have a wonderful weekend friends! Much love, D x

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INGREDIENTS

1 punnet chestnut mushrooms sliced
3-4 tbsp soft cream cheese
1 tbsp butter
1 tbsp olive oil
3 spring onions sliced finely
2 cloves garlic minced
Salt to taste
Cheddar cheese grated

Baked Jacket potatoes to accompany

METHOD

Heat up the oil and butter in a deep saucepans on low.  Throw in the minced garlic sauté for a minute or so

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Add the mushrooms, making sure they are coated in the garlic butter/oil

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Cook for 5 to 7 minutes until soft.  Stir in half the spring onions and the cream chesse until the cheese turns into a thick creamy sauce

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Keep on a low heat for a further 5 minutes and then you are ready to serve up your soft fluffy buttered jacket potato.  Top off with some grated cheddar and the rest of the spring onions

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Looks Like Carrot?….

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My husband is off now for the Christmas holidays and time for me to get creative in the kitchen!!!  It’s been a long time, since I’ve been able to take time out and just cook! especially with day to day chores and taking the boys to school.

Mr Shivaay Delights!! Aka Mr Makani! said he wanted a starter type of dish and something Indian!  So I decided to fuse ingredients together to make a funky new dish!

I grated everything in my food processor and stir fried away in my frying pan, I came up with this….

Sweet potato onion and coriander filling with the warmth of garam masala running through it.  I served it up on some wholewheat buttered toast with a light sprinkling of mature Cheddar cheese to give a bit of a salty edge to compliment the sweet and spice.

Simple, tasty and comforting..Hope you enjoy this recipe! and I shall see you soon! Much love, D x

INGREDIENTS

1 large sweet potato, peeled and grated
1 white onion grated
Handful of roughly chopped coriander
1-2 tbsp sunflower oil
Salt to taste
1 tsp garam masala
1 tsp ground coriander & cumin powder
Mature Cheddar cheese

METHOD

Heat the oil in a non stick frying pan on a medium heat, sauté the sweet potato, onion and coriander along with all the spices and seasoning

Reduce the heat, throw a little water to add moisture and cook through until the sweet potato is soft and the water has been absorbed

Serve on some buttered toast and don’t forget the cheese! Enjoy!!!

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Shahi potato curry

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The Potato curry is a much loved dish in Indian food. The usual Bombay potatoes always appears on an Indian menu.
I thought I would make this curry tangy and spicy, with the warmth of ginger that comes through with every mouthful. The aromatic Shahi masala transforms this potato curry with its blend of cardamom, pepper, nutmeg, mace and star anise to name but a few, into a stunning and original new potato curry ~ Enjoy x

INGREDIENTS

15 new baby potatoes
1 medium onion
3 garlic cloves
1 inch piece of ginger peeled
1 small green chilli
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cloves
pinch of asafoetida
200g tomato passata/crushed tomato
1 level tsp salt
1 heaped tsp shahi masala
1/2 tsp garam masala
2 tsp ground cumin & coriander powder
pinch of turmeric
1/2 tsp paprika
1/4 tsp sugar
A little water

METHOD

1. Parboil the potatoes until slightly tender, should take about 10-12 minutes. Drain and crush potatoes a little and set aside

2. Grind the onion, ginger, garlic and chilli in a food processor to a paste consistency

3. Heat oil in a large saucepan with the mustard, cumin seeds, cloves and asafoetida. Once seeds start to pop mix in the onion paste. Throw in the salt this will stop the paste from catching. Reduce to a low flame and cook for 2 minutes

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4. Sprinkle in the rest of the dry seasoning, cook and cover for a further 5 minutes.

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Pour in the tomato passata and stir in sugar, to take the edge off the acidity from the passata. Bring to a boil and reduce to the lowest flame, cover and cook for a further 5 minutes

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5. At this point you may need to add a little water to loosen out the sauce. Combine the par boiled potatoes into the sauce and gently combine, avoiding breaking the potatoes. You may wish to crush them a little further to ensure better infusion of flavours

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6. Cook curry covered on a low flame for 20 minutes stirring occasionally. Once done serve with buttered pitta bread

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A Warm Summer Salad

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I do like my reddy pink radishes hot and peppery and when I saw these gorgeous jewels placed in a bunch amongst the greenest of leaves, I just had to buy them!

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With it these adorable boiled pearl potatoes, fresh spring onions and salty halloumi cheese. A peri peri lemon olive oil dressing to bring all the flavours together, to add a certain zinginess that brings this summer salad alive!

One of my favorite meals and I really hope all of you enjoy it too! Have an exciting day! Much love, D x

INGREDIENTS

500g pearl potatoes
Bunch of radishes
Halloumi cheese block
4 spring onions sliced
Juice of 1 lemon
6 tbsp olive oil
1 heaped tsp peri peri spice mix
Salt to taste
1 garlic clove minced

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METHOD

Boil the pearl potatoes with skin on for 12 to 15 minutes until they are tender and soft. Drain and set aside

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Cut the halloumi cheese into thin slices and place in a hot non stick frying pan with a little olive oil. Keep on a medium heat and brown off on both sides. Be careful as the moisture from the cheese will spit when cooking

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Meanwhile roughly chop the radishes and spring onions

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In a jug or small bowl. Add the lemon juice to the olive oil for the dressing. Season with salt. I used about 1 teaspoon and stir in the peri peri spice plus the minced garlic

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Now to combine. Put all the salad components into a large saucepan, drench in the dressing and toss to ensure all is covered in the dressing

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Ready to serve….

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Baked Potato Wedges with Italian Herbs

Originally posted on CafeGarima:
Craving potato chips? Well, we all do at some point. But refrain and hold back for the calories within! Thanks to Dimple Makani’s excellent recipe here, we can now indulge in these with no ensuing guilt. And…

Corn & Mozzarella Poppers With Italian Herbs

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Since starting my foodie group on Facebook, SHARING FOOD WITH SHIVAAY DELIGHTS. I have met sooo many lovely people. We have all formed a foodie friend community and today I present you with a guest recipe from a very talented and innovative cook and friend Suchit Save

Yesterday he put these poppers up online and had us all drooling!!! So I thought it wasn’t fair, if I didn’t share this superb creativity with all WordPress friends.
Suchit is always coming up with funky food recipes and thinks about flavours and components that go so well together. I feel he is always thinking about food as are we, so he is in great company. I’m trying to convince him to come and join us on the food blogging scene. I know he will have a lot to offer and everyone will take to his genuine down to earth personality and gorgeous food recipes!

I will be hosting guest recipes here more often to encourage those awesome cooks out there, that don’t blog, to blog! and post their recipes! As we are missing out on all this delicious food at the moment…I’m working on it 😉

A very BIG Thank you to Suchit for allowing me to showcase his food and here’s to much more! Have a wonderful day, full of food, love and laughter. Much love, D x

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INGREDIENTS

1 cup boiled corn (Add salt, pepper a little butter and a stock cube for that added flavor)
1 cup boiled and mashed potatoes
Mozzarella Cheese (cubed as per your wish! I kept them a tad bit bigger as I want more cheese to filling ratio)
2 tsp Mixed Italian Herbs (Only Oregano and Chili flakes work best as well)
1 tbsp finely chopped fresh coriander
1 tsp garlic powder+ 1 tsp olive oil/1 tsp finely chopped garlic slowly cooked with a tsp of olive oil
Salt & Pepper to taste

METHOD

Combine all the above ingredients (except the mozzarella) and set aside. Now, take a tablespoon of the mixture and insert a mozzarella cube in the centre so that it is completely encased with the potato and corn mixture. Repeat till the filling is all used up.

Now here’s the fun part: Take 3 bowls…

Bowl 1: Maida + Salt + Paprika
Bowl 2: Egg (lightly beaten) with a little salt OR buttermilk (for vegetarians)
Bowl 3: Breadcrumbs

Dip the poppers in bowl 1 (shake off excess flour)
Then in bowl 2 (let the excess egg drip away) and finally into bowl 3 the breadcrumbs
Repeat for all poppers

Store poppers in the freezer for at least 15 mins before deep frying them to a golden brown!

Enjoy piping hot with any dip of your choice!

By popular demand..These peri peri chips are back!!!

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So yesterday I had more cravings as I do, for chilli, cheese and potato! I had some extra chunky oven chips from my little ones lunch, so I raided my refrigerator for the low fat cheese slices I knew I had somewhere…
I found the infamous smoked paprika and cayenne pepper and this emerged.

I wasn’t going to post this simple lunch idea but I got sooo much interest on Facebook, when I just shared a picture to make everyone jealous!!!…So here it is for all

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Please excuse the picture quality but it does capture the yummy essence of the dish!

Enjoy! Much love, D x

To assemble this delight…
You will need

A plate of crunchy chunky
oven/fried chips
2 slices of low fat cheese
Smoked paprika
Cayenne pepper
Garlic granules
Dried coriander leaves
Salt

Sauce of you choice

Take the cheese and place on the salted chips. Put into the microwave for approximately 1 minute, until the cheese melts

Sprinkle with some smoked paprika, cayenne pepper, garlic granules and finally a dusting of dried coriander leaves

Serve up with a sauce of your choice. I used my peri peri sauce!
Totally hit the spot!!!

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Mumbai’s Vada Pav

Sharing and reblogging recipes I have found and love, for you all… This is one food blog you will adore as do I….The infamous Mumbai Vada Pav! One of my husband’s favourites. The creative Prachi has some stunning recipes…Have a … Continue reading