Grilled Portobello Sandwich

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I enjoy stuffing mushrooms with rice, garlic, cheese. However with the Portobello mushroom I wanted it to be the star of the dish.  This healthy and delectable sink in your teeth kind of loaded sandwich has to be my best sandwich creation to date.  The mushroom acts as a meaty substitute and the rest of the flavours are mellow untill you get glorious chunks of crumbly feta that brings a salty and sour taste to your tastebuds!  I could eat this sandwich over and over again!

Come join me, much love, D x

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INGREDIENTS

2 Portobello mushroom cups
1 large tomato sliced
1 avocado sliced
Handful of baby spinach
Feta cheese
Chilli & garlic dry mix
Mayonnaise
Toast 4 slices seeded bread
Butter
Salt to taste
Olive oil

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METHOD

With a brush lightly oil both sides of the mushroom, having taken out the stalks.  Grill for 7 to 10 minutes until soft and slightly shrivelled

Take out of the the grill and generously season with salt, chilli and garlic powder

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Butter the 2 toasts liberally, place the mushroom along with the rest of the ingredients, layer, season and then crumble feta over the top.  and complete with the second piece of toast

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(Optional, a peri peri mayonnaise can be made by mixing a peri peri spice mix with a dollop of mayonnaise)

Serve your loaded mushroom toasted sandwich with lots of french fries!

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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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Lemon pop pop…poppy seed muffin cakes

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HAPPY NEW YEAR to EVERYONE!  With the start of 2015, I bring you something to sweeten your tastebuds. I have been wanting to make these lemon poppy seed muffins for a long time.  My son always opts for them when we go to Starbucks and are definitely his next favourite after my double chocolate muffins.

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I wanted to add a tart lemon curd in the centre of the muffin but in the end found a great recipe online. I used the base cake recipe, left out the icing and made a lemon drizzle syrup to coat each muffin instead.  This gave the muffin a tantalising sour note with just the right amount of sweet and stickiness!

I hope you enjoy them as much as we are…wishing you all a fantastic 2015! Lots more food coming up here @ ShivaayDelights.com

Until next time! Much love D x

A recipe by Sarah Cook. BBC Good Food

INGREDIENTS

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds toasted
3 eggs
100g natural yogurt
175g butter, melted and cooled a little

METHOD

Heat oven to 180°c/160°c fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases

Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter

Mix together with a wooden spoon or whisk until lump-free, then divide between the cases

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Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling

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For the Lemon Drizzle syrup

Take the juice of 1 lemon and 5 tablespoons of icing sugar. Melt and stir in a saucepan over a slow heat. Once the sugar has melted..turn off and put aside

Spoon on the warm syrup onto the individual cakes so that they are all shiny and ready to eat

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Fruity & nutty rusk biscuits

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My good friend Anussha’s mint masala chai recipe has been extremely popular on Shivaay Delights. So I asked her if she could share another one of her wonderful recipes that I got to devour, when I went round to hers for a play date with the children.

Anussha is such a warm and loving person, with an extremely caring soul. She plans what she is going to make for us when we get together. Though I tell her not to worry there will always be something delightful to eat!

This time there was no exception! These twice baked rusk biscuits are scrumptious and took me back to my childhood. It’s the aniseed flavour in these gorgeous rusks that made me recall red sweet aniseed balls, that I would stash away in my heavy school ruck sack

Plus the added benefit is that your getting your fruit, nuts and seeds intake all in this sweet cookie!

You can choose nuts, dried fruits and seeds of your choice. Make them simple or more festive! One recipe I am sure you will come back to again and again!

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Thanks Anussha…much love D xxxx

INGREDIENTS

250g butter melted
500g self raising flour
1/2 cup sugar
2 cups bran flakes crushed or weetabix
2 cups nuts and seeds of your choice such as sunflower seeds, poppy seeds, pumpkin seeds
1 cup dried fruit such as chopped apricots,dried dates and dried figs
1 tsp heaped aniseed seeds
1 tsp baking powder
1 cup natural yoghurt

METHOD

• Preheat oven to 180°c.  Add all the dry ingredients in a large mixing bowl

•Stir in the melted butter and yoghurt

•Make small round balls and arrange on a lined baking tray

Place in the oven tray bake for 15-20 minutes

Then flip the rusks and bake for an extra 5 minutes

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Rusks ready! Have yourself a cup of tea and dunk a rusk!