Crispy Potato Thins

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I made these potato roasted thin chips a little while back to accompany my Habanero chilli & mango sauce
They become crispy because of the olive oil, healthier then chips and so simple to do. Actually I think I fancy them again today! And I have a big bag of white potatoes just sitting pretty in my pantry! Yay! I know my boys will love them…Sorted!

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Also dear friends, I will be taking this week to reblog some stunning recipes I have come across from so many of you foodie friends out there. I am always inspired by everyone and I want to share this inspiration with you all. So keep an eye out..you may be featured on Shivaay Delights! 🙂

Until then, have a beautiful and restful weekend! Much love D x

INGREDIENTS

White baking potatoes 7/8
Olive oil
Salt to taste
Dried coriander

METHOD

Preheat the oven to 190°c/200°c

Slice the potatoes thinly with skin on or put them through a food slicer/processor for an even slice, parboil for 5 to 7 minutes, drain

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Place the thins into a lined roasting tray. Massage about 1 to 2 tbsp olive oil with salt to taste. Until potatoes are gleaming..

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Roast in the oven for 20 to 30 minutes, ensuring both sides are golden brown

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Sprinkle some dried coriander and you are ready to serve with a sauce of your choice

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Peri-peri spicy masala chips

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A really lip smacking chips masala that I think allows the ordinary though much loved potato chip come to life!

A masala so moreish that you won’t be able to stop once you’ve started! For all those “Nando’s” lovers out there this peri peri mix likens itself to their famous seasoning! And the best thing is you can have as much as you want as you can mix up some more!

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I’m bringing this super duper spice mix to Angie’s awesome party over @ The Novice Gardener!…let’s all sprinkle and shake those chips to the music being played! 🙂

INGREDIENTS

1 tsp smoked paprika
1 tsp garlic granules
1/2 tsp salt
3/4 tsp dried coriander
Fresh lemon juice
(Cayenne pepper optional)

2 plates ready made hot crispy chips ~ I oven bake mine so that they are more healthy!

METHOD

• Throw in all the seasoning ingredients into a non stick plate

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Mix well, add the chips and coat well with the masala and finally squeeze a little lemon juice. You can skip the lemon if you want the chips to remain crisp! But I love how it lifts the spices!

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Veggie chilli cheese fries

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One of my ultimate comfort foods. Chips with a spicy veggie chilli, topped with melted cheese and a soft fried egg. Where the runny yolk adds a further richness and sauciness to this cheerful dish.

It’s only 8 in the morning here but my tastebuds are wondering how this dish would feel again! I think lunch has been sorted!

Have a gorgeous and restful weekend! Put your feet up and grab yourself a plate of veggie chilli cheese chips or better still get someone to make it for you! 😉

See you all tomorrow with my Fab 4 of the week..much love D x

INGREDIENTS
Serves 2

For veggie chilli
300 g frozen quorn mince
1 medium onion finely chopped
1 green chilli sliced
2 cloves of garlic crushed
1 tbsp olive oil
200 g tomato passata or crushed tomatoes
150-200 ml water
1 tsp salt
1 tsp paprika
1 tsp ground cumin
1 squeeze of tomato ketchup

Pre-prepared
2 plates of cooked oven chips/fries
2 soft fried eggs made at final stage
2 slices of cheese

METHOD

● Heat the olive oil in a medium saucepan and sauté the onions, garlic and green chilli and add the paprika to the mix. Cook for 4 minutes on a low heat.

● Pour in the tomato passata. Throw in the ground cumin and salt. Add the tomato ketchup and stir well. Let the tomato sauce cook for 5 minutes on a low heat.

● Place the quorn mince into the tomato sauce, add water and combine well. Simmer for 15 minutes on a low heat and cover, stirring occasionally. If you require the sauce to be a bit runny then add a little more water than stated.

● Finally to assemble once chilli is cooked. Place chips on a plate, add veggie chilli. Then a slice of cheese and then top with the soft runny fried egg.

Creamy White Enchiladas

All I am craving is mexican food and cheese cheese cheese! I am going shopping and all these ingredients are so on my list for today…Have a super Saturday and enjoy! Much love D x

Shivaay Delights

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My first memory of going to a Mexican restaurant is with my Uncle and Aunts. I was astounded by all the colourful paraphernalia and the mexican music beat that kept my feet tapping. It’s amazing to recall this time from the depths of my memory! I can close my eyes and I’m sitting right there on a large rustic wooden table with my family and clasped in my hand my very first sweet strawberry daquiri mocktail!

My tongue was greeted with the most sensational flavours I have ever tasted and I found myself hooked on this new cuisine! From that time on I made Mexican at home and still love to experiment with different components to give my Mexican recipes a different edge.

My Husband fancied Mexican recently and I felt the urge to mix things up a bit. We’ve all had enchiladas with a fiery tomato sauce. But I…

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Potato & Spinach Vara Canapés

I will be making these again today…so had to share! Have a super spicy Sunday..I know I will, with these 😉

Shivaay Delights

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After much love for the saag aloo recipe earlier this week I thought I would use the same ingredients but prepare it in a different way. Behold the aloo saag canapé, the potato and spinach vara balls. Ideal to be served at a party or social gathering with drinks.

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Typically an Indian starter or snack the vada is normally heavily spiced and seasoned but to give it a more refreshing taste, I changed it so that the potato filling is more refreshing and light. Butter is not added to the original potato vara but I wanted a comforting taste and I think along with the spinach which is also a new addition I have achieved this!

Easy to make and prepare in advance or semi prepare the potato mixture into balls and fry off in the chickpea batter when your guests arrive, so that they are hot and crispy! Enjoy!…

View original post 299 more words

Cream of garlic soup

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I love, love Garlic! And so does my husband!!!   Phew! Thank God! Or we would have a problem! Lol 😉

This is the first time I have made a soup predominantly using garlic as a base.  I was extremely surprised how even though, I used up to six cloves of garlic, it was not overpowering at all.  I think once the garlic stews in the vegetable stock it becomes incredibly gentle and sweet.  Not pungent at all!

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The rest of the vegetables especially the carrot and potato really make it into a hearty filling and nutritious soup! One that is on our Favourite soups list for sure!
Make yourself a hot bowl, sit down and relax…Happy Monday! Much love D x

INGREDIENTS

6 garlic cloves
2 medium red potatoes peeled & quartered
1 large carrot, peeled & chopped
1 small white onion chopped
1 litre hot vegetable stock
1 tbsp olive oil
½ cup milk
Water if needed
Salt & Pepper to season
Red dried chilli flakes optional

METHOD

• In a large saucepan, heat up the oil, throw in all the garlic/vegetables and sauté for a few minutes

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• Pour in the hot vegetable stock into the saucepan and bring all to a boil

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• Then simmer on a low to medium heat until all the vegetables are tender.  You may need to add a little water to assist the cooking

• Using an electric hand blender, whizz all the veg into a soup, stir in the milk

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• Finally season with salt and pepper

• Serve with some fresh crusty buttered bread

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Purple Majesty Potato Salad

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This is the first time I have cooked and tried the Purple Majesty Potato. I can see after eating it why it is classed as royalty! It really has an earthy taste and sweetness that makes it quite special!

It is extremely good for you and is naturally high in healthy anthocyanin, an antioxidant which gives blueberries and blackberries it’s intense colour. Bursting with flavour and full health benefits you can’t go wrong!

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I teamed the steamed potato up with some raw white cabbage in an “Indiany lemony” dressing. This way you get a sharp tangy and refreshing taste yet a crunchy texture!

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INGREDIENTS

Half cabbage sliced into strips
4 medium purple majesty potatoes steamed
pinch of turmeric
pinch of asafoetida
Salt to taste
Squeeze of fresh lemon juice

METHOD

• In a large mixing bowl,  combine all ingredients and toss the salad to coat on the dressing

• Leave to marinade at room temperature for 30 minutes and then you’re good to go!

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Potato & Spinach Vara Canapés

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After much love for the saag aloo recipe earlier this week I thought I would use the same ingredients but prepare it in a different way. Behold the aloo saag canapé, the potato and spinach vara balls. Ideal to be served at a party or social gathering with drinks.

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Typically an Indian starter or snack the vada is normally heavily spiced and seasoned but to give it a more refreshing taste, I changed it so that the potato filling is more refreshing and light. Butter is not added to the original potato vara but I wanted a comforting taste and I think along with the spinach which is also a new addition I have achieved this!

Easy to make and prepare in advance or semi prepare the potato mixture into balls and fry off in the chickpea batter when your guests arrive, so that they are hot and crispy! Enjoy! Much love D x

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INGREDIENTS

4 medium red potatoes peeled and chopped
1 garlic clove crushed
1 tbsp butter
½-1 tsp salt or to taste
1 tsp garam masala
1 tbsp fresh lemon juice or less to taste
Handful of baby spinach roughly chopped

Batter for the coating
1 cup chickpea flour
Pinch of salt
½ tsp chilli powder
Water

METHOD

• In a medium saucepan boil the potatoes for about 10 minutes, just until a knife can slice into them

• Drain and return to the saucepan. Add the butter,salt, garlic and mash

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• Season with the garam masala, throw in the spinach and pour in the lemon juice

• Using your hands mix and squish well until all has combined. Leave aside

• Preheat about 5cm depth of sunflower oil in a saucepan over a medium heat

• In a large bowl put in the chickpea flour, salt and chilli powder
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• Gradually add some water and whisk into a thick batter. The resulting batter should cover the back of a tablespoon

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• To prepare the potato balls for frying, take a little sunflower oil and rub into the palm of your hand. Take a little of the potato mixture and roll into the size of a ping pong ball or smaller if being served as canapés

• Dunk the potato ball in the batter

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remove and gently place into the oil. Wait a minute or two and then turn the balls around to get an even fry

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• Take out when the batter looks crisp and orangey golden in colour with a large draining metal spoon

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• Repeat with the rest of the potato mixture

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In a few I spread a little hot garlic chutney I had made through the middle. These ones were particularly spicy!

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Hasselback potatoes to die for!

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I’ve been seeing these potatoes on pinterest for quite a while now and have been meaning to get round to making them. Finally the opportunity arose when my husband bought a whole big bag of baking potatoes. I thought it would be a lengthy process, especially in the roasting but found that these Hasselback potatoes are even quicker to make than the jacket potato.

I know that you can also melt cheese into the potatoes but I tried to keep them healthy. However if you want to go super healthy then use olive oil instead of melted butter in the recipe!

Such a wonderful crispy sensation when you eat it and sooo very delicious! I even managed to convert my younger brother who doesn’t like baked potatoes into loving these. He ended up having 2! lol. A proper comforting meal!

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INGREDIENTS

4 large baking potatoes
2 tbsp melted butter
Salt to sprinkle

METHOD

• Preheat oven to 210°c

• To prepare the potatoes ~ wash and scrub them, place a potato on a large metal spoon and slice from the edge, making cuts along the whole potato but at the same time making sure that you don’t slice the whole way through. The metal spoon will help avoid this problem

• Repeat above process for the rest of the baking potatoes

• Then place on an oven tray, paint the melted butter on the surface of the potato and a little into the cracks. Season with salt after buttering

• Put the potatoes into the oven and bake for 45 minutes, then remove and re apply some more melted butter

• Bake for a further 15-20 minutes until potatoes are really crispy and tender inside

•Serve with a juicy ratatouille and mature cheddar cheese. My ratatouille recipe will be up very soon!

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Potatoes and Peas Masala

Today I’m posting a recipe up from a fellow blogger Ngansequitur Who has a lovely blog about life, crafts and food with beautiful pictures! Please do check it out!

I was really cheerful when told that this masala was made, which looks fantastic with the rice and healthy carrots!

I’m so happy that my recipes are being cooked and enjoyed! Thank you so much ngansequitur for making my samosa masala! It really means alot to me. Love D x