Assemble This Aubergine For One

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This is simply an assemble recipe. Have the ingredients ready. Roast, spoon and sprinkle and ta..da! A lovely aubergine which is light and scrumptious with a healthy filling!

Sorry for the picture quality. I couldn’t wait to eat it!! Lol 😉

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INGREDIENTS

1 medium aubergine
4 tbsp crushed tomato
1 tbsp oil
1 packet cooked vegetable rice (microwavable)
Grated cheddar cheese

METHOD

Preheat the oven to 180c. Place the aubergine in a roasting tray. Oil the aubergine lightly with a brush and score a few times

Roast for 20 to 25 minutes or until the aubergine is soft and tender

Once roasted, carefully slice the aubergine in half.  Spread the crushed tomato passata evenly on both halves

Spoon on the rice again evenly and sprinkle with a generous amount of grated cheese

Place the aubergine in the oven and cook until cheese is nice and gooey

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Fuss Free Vegetarian Biryani

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Sometimes I do wonder if I can invest more time in photography because of all the wonderful pictures I see my fellow food bloggers post. I do feel strongly however that it is all about the food and recipes so I like to share the recipe as soon as possible and as many recipes as I can.

I do hold my fellow food bloggers in very high esteem that take skilled food photographic pictures. I hope one day to be as half as good as them!

This fuss free biryani, I made a few days back. It went down really well with the in laws and we especially enjoyed the crisped rice that baked to perfection.

Hope you enjoy this dish and are having a wonderful weekend. Much love, D x

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INGREDIENTS

2 carrots grated
1 courgette grated
1 red onion diced
1 red bell pepper diced
¾ tsp ginger paste
1 large cup frozen peas
1 tin sweetcorn rinsed
1 tbsp sunflower oil
Pinch of cumin & mustard seeds
Pinch of red dried chilli seeds
2 cloves
2 tbsp Biryani masala to taste
1 tsp turmeric powder
2 tsp ground coriander and cumin powder
1- 2 level tsp salt or to taste
300g tomato crushed passata
2 tsp tamarind sauce
½ tsp brown sugar
Water

A whole large pot of pre cooked boiled rice

METHOD

In a large pot, heat the oil on a medium heat, throw in the mustard and cumin seeds.  Once they sizzle away, sprinkle in the red chilli seeds.  Sauté the red onion and pepper until soft

Mix in the grated carrot and courgette with all the seasoning and spices.  Combine well, reduce to a low heat, cover and cook for 10 minutes

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Add the sweetcorn, peas and tomato passata. Stir well and simmer for a further 10 minutes.  Meanwhile pre heat the oven to 200°c

Once the biryani veg is prepared.  Layer a large rectangular oven dish with the boiled rice (2cm depth)  pour over all the prepared curry and spread evenly.
Cover with the remaining rice

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Place in the oven for 30 to 40 minutes until the top rice layer is nice and crispy.  Serve with a cooling raita or kadhi

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Red Pepper & Lime Risotto With Feta

I can do risotto anytime of the year but this one especially as it’s extremely summery in taste. Tangy from the pepper, hot from the chilli and salty from the feta! Not forgetting the lift from the lime…Enjoy friends!

Much love, D x

Shivaay Delights

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and…

View original post 79 more words

A Broad Bean & Rice Soup

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A broadbean and summery spinach soup! Ummm laced with rice and garlic..love this! Enjoy friends!

Shivaay Delights

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“Start as you mean to go on!”, well that is the saying! I’ll try, but I can’t promise to be really healthy all the time. I do intend to make more healthy foods and enjoy them in many different ways, so come explore with me in 2014!

Broadbeans!!! Ummmm not one of my favourite things until very recently! They have always been around me and making an appearance as my Dad just loves them. I used to pick them out from anything my Mum used to make with them in it. My Dad’s plate came in extremely handy and he loved them being passed over to him.

So what’s changed? I really don’t know, maybe my palette has transformed and I’m quite enjoying them now. Strange what taste buds do in our life times!

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This soup is an interesting combination of luscious healthy greens plus rice that I just adore!…

View original post 160 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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An Indian Sweetcorn & Lentil Dal

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A large saucepan of lentil dal in this household will disappear so quickly, you won’t believe your eyes. So very nutritious and comforting that makes you feel good and really warm inside.

The sweetcorn adds buttery speckles of colour to this already vibrant orange dal. It brings the sunshine to your palette!…what more could you ask for

A meal you can prepare in less than 35 minutes and I will be experimenting more to come up with even quicker healthier meals, so watch this space! Enjoy x

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INGREDIENTS

2 cups red lentils
Boiling water
1 medium onion sliced in crescents
1 tomato diced
1 tin of sweetcorn drained
½ tsp grated ginger
1 tsp garam masala/ pau bhaji masala
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp dried red chilli flakes
1 tsp coriander & cumin powder
Salt to taste
150g tomato passata
1 tbsp sunflower oil
Freshly chopped coriander to garnish

METHOD

• Bring the lentils to a boil and then gently simmer for approximately 10-12 minutes, making sure there is enough water at all times. Once lentils are soft and a little mushy turn off the heat and set aside for later

• Heat up the oil, mustard seeds and chilli flakes in a large saucepan. When the seeds pop throw in the onion, tomato and ginger, sauté for a few minutes

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• Add all the spices and seasoning plus the tomato passata

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• Stir and lower heat to a gentle simmer, cook for 5 minutes with the sweetcorn and then carefully pour in the lentils with the water

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• Bring to a boil and then on a low heat cover and simmer for 10 minutes

• Garnish with fresh coriander and serve with fluffy basmati rice

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Quinoa Uttapam with Leeks and Cherry Tomatoes

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Not only am I sneaking vegetables in this super loaded uttapam recipe but also my infamous new friend “Quinoa”. This way we get good vegetable and grain intake!

I replaced the usual onion with leeks, so the flavour wasn’t compromised but enhanced and the juicy cherry tomato added a certain buzzy tang! Yummmm!
I used a packet mix for the batter, which makes this dish even more simple to make. One for my top ten for children’s favourite meals.

Hope all of you are having a stress free day! Do try these out and let me know…until the next time…Much love, D x

INGREDIENTS

1 dosa flour packet, made upon instruction
2 tbsp natural yoghurt
10 cherry tomatoes halved
2 leeks sliced
1 small cup of pre cooked quinoa
2 garlic cloves minced
Sunflower oil to shallow fry
Chilli optional

METHOD

Mix the dosa flour upon instruction in a large mixing bowl but leave the batter a little thicker than instructed

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Add in the garlic, leeks, tomato, quinoa and yoghurt Combine well

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Meanwhile preheat a large non stick frying pan with about half a tablespoon of oil on a medium heat

Pour in 2 small ladlefuls of batter into the pan. Reduce the heat to low and allow to set well and then turn over. Ensure both sides are cooked and are golden brown in colour

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Repeat for the rest of the batter

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Serve with a mint yoghurt chutney

A Mexican Lime, Courgette & Pepper Risotto

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Something to celebrate Cinco de Mayo! A date to me which never had any relevance until now. By blogging for just under a year, I have learnt so much about different cultures and countries from you all. Amazing new festivals and celebrations I knew nothing about! I am very grateful to you all and in thanks I send this risotto with a Mexican edge!

The lime that transforms this risotto really tantalises and adds to the courgette and bell pepper, enhancing the overall feel and taste of this wonderful recipe.

Mexican Italian fusion I think this will be! I couldn’t help myself last night, I had two helpings! I think I have fallen in love with risotto all over again, especially with the Mexican elements doing a rumba on my tongue!

I hope you enjoy it as much as I did! Let’s fall in love again x

Buenos días & Buongiorno! Have a brilliant day x

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INGREDIENTS

250-300g Arborio rice
1 courgette sliced finely diced
1 small white onion finely chopped
1 green bell pepper diced
½ the juice of a lime
1 tbsp olive oil
1 tbsp butter/low fat butter spread
⅓ tsp salt or to taste
1 litre vegetable stock

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METHOD

• Melt the butter with the olive oil in a large non stick pan on a slow heat

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Add the onion and pepper and sauté for 2 minutes then throw in the rice and make sure every grain is coated in the oil. Keep mixing to avoid sticking

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• Slowly add a ladleful of vegetable stock and continue to stir, each time the stock is absorbed add a ladleful at a time.

•The whole cooking process should take about 30-35 minutes. Half way through mix in the courgette and continue to cook in the same way

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• You may need a little more stock to get to your desired rice consistency. I like mine just cooked

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• Make sure all the vegetables are tender, season with salt and more butter if desired. Serve with a wedge of lime and a little grated parmesan if you so wish

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