Eggs & Sautéed Spinach Done 2 Ways!

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I am sure you have noticed by now that I tend to use very similar or the same ingredients in a few recipes one after another. I absolutely love to cook new dishes with the same food produce but in a totally different way! I find that writing for the blog, I am able to experience new foods and meal compositions! I try to make something fresh and different everyday. This way it is extremely exciting for my family and I! And hopefully for you all my friends too!

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Today I come with the same ingredients served in two different ways! Making two individual meals. One is for breakfast and one is for a late lunch. Not a lot of cooking involved but more assembling with these dishes. Though very tasty and that’s the most important thing plus healthy! Yay!

If you have these ingredients at home then give these dishes a go. Let me know what you think! Have a delightful day! Much love D x

INGREDIENTS

150g baby spinach
½ tbsp olive oil
1 garlic clove minced
½ tsp smoked paprika
Salt to taste
4 tbsp Boiling water

2 sunny side runny eggs
2 Buttered granary pieces of toast (breakfast)
Pre cooked hot oven chips (lunch)
Feta cheese
Red dried chilli flakes

METHOD

To make the spinach that will be used in both the breakfast and lunch recipe

• Heat up the oil in a large saucepan and stir in the garlic and paprika, cook for a 2-3 minutes for the oil garlic to infuse into the oil

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• Add the spinach, season with salt and pour in the boiling water to help wilt the spinach a little

• Mix and warm the spinach through. Cook for 5 minutes and then turn off the heat

For the breakfast dish

Place 2 pieces of toast on a large plate. Spoon out some of the prepared garlic spinach onto the toasts. Gently place the fried/poached runny egg onto the bed of spinach. Crumble over the feta and sprinkle with some red dried chilli flakes for a bit of a kick

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For the late lunch dish

Take a plate of crunchy hot chips, spoon out some spinach on top. Place the runny fried/poached egg onto the spinach, season the egg with paprika and salt!
Lunch is ready!

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Fresh Baby Leaf Spinach & Garlic Penne

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Yesterday I had a really busy day! It was go go go! It was also very warm here in the UK so I didn’t really fancy anything too heavy to eat! We had some fresh baby spinach leaves in the fridge to be used and my husband decided to take control in the kitchen. Yay! dinner was going to be made for me! Wooo hooo! Whilst I carried to clean up after the kids….

I was treated to an aromatic and extremely tasty penne pasta salad with bright green spinach and glorious garlic running through it. Enough garlic to compliment the spinach and chilli flakes to lift the oil dressing. One pasta recipe I know I will be wanting again and again…Thanks H, lots of love xx

INGREDIENTS

1 packet of baby leaf spinach
3~4 tbsp extra virgin olive oil
4 cloves garlic minced
1 tsp dried oregano
Salt to taste
Dried red chilli flakes optional
Pre cooked fresh penne upon instruction

METHOD

Gently heat the garlic with the olive oil, mix and combine the oregano so that it infuses into the oil

Stir in the penne, making sure all the pasta is covered in oil. Season with salt, mix.
Tear in our roughly slice the fresh baby spinach leaves

Turn off the heat, sprinkle in the red chilli flakes and the spinach will wilt a little as you toss the pasta

Serve up with some grated parmesan or in my case some grated mature cheddar to add a sharpness to the dish

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A Rich Roasted Aubergine Pasta Sauce

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You all know how I love to sneak in vegetables in my cooking wherever and in whichever form I can!  So here is another one to add to that collection

I tend to work alot on the basis of the produce my fridge is storing at any given time.  So for this recipe, I happened to find a colourful and plump aubergine and some fresh spaghetti my husband has bought, caught my eye…

I was able to make a thick, rich and quite luxurious textured aubergine sauce.  With notes of roastedness!! Is there such a word?!!! (well there is now lol! 😉 )

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It looked like a shop bought jar sauce but had all the goodness of home cooking! It went down a treat.  Also if you don’t loke aubergine, please do give this a go.  You may surprise yourself!  Have a tremendous Tuesday, much love D x

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INGREDIENTS

1 medium aubergine
3 garlic cloves minced
½ tbsp olive oil
¼ tsp dried red chilli flakes
400g crushed tomato passata
½ tsp salt
1 red onion finely
⅓ tsp dried oregano
⅓ tsp chilli powder

METHOD

• Preheat oven to 200°c, grease the aubergine with a little oil and roast for 15-25 minutes until the aubergine skin is wrinkled and the flesh is all soft and squishy

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• Blend the aubergine with the skin, garlic and passata together to form a thick rich saucy paste

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• In a medium saucepan, heat up the oil on a medium heat. Sauté the onion, garlic, chilli flakes and oregano together until the onion becomes a little translucent

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• Stir in the aubergine tomato passata blend and season with salt and chilli powder, combine well, cover and simmer on a low heat for 15-20 minutes, stirring occasionally

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• Serve the yummy sauce with spaghetti or penne..whichever you prefer…Enjoy!

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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!…

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A Spinach Hummus Turn Into A Spinach Curry!

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I went into my kitchen with the intention of making some more hummus but finished with a curry?  Seriously how does that happen? Well in my case I saw extra lovely ingredients that just had to be used so this is how my final dish came about. 

A great one for all, but even more so for toddlers when introducing them to new flavours.  Either on its own, used as a dip or with some rice.  Healthy, hearty and good food! Always a great option to keep our little ones happy!

I do hope however to bring you some more new hummus creations soon.  I hope everyone has a relaxing and positive week.  See you tomorrow! Much love D x

INGREDIENTS

300g baby spinach
1 onion
3 garlic cloves
1 tin chickpeas rinsed & drained
10 cherry tomatoes
½ cup tomato passata
Salt to taste
1 tbsp sunflower oil
1 tbsp butter/low fat butter spread
½ tsp cumin seeds
1 tsp coriander & cumin powder
⅓ tsp turmeric powder
Pinch of asafoetida
1 tsp chana masala
Squeeze of fresh lemon juice

METHOD

• In a food processor blend the chickpeas and spinach together to get a grainy paste.  Take out of the processor and set aside

• Rinse the processor container and blend the cherry tomatoes, onion and garlic until you get a thick sauce

• In a large saucepan heat up the oil and butter on a medium heat with the cumin seeds and asafoetida.  Once the seeds start to sizzle, gently pour the fresh blended tomato sauce and mix well with the oil

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• Add all the seasoning and spices and lower the heat to a gentle simmer.  Pour in the passata to give the curry base more colour.  Cook the sauce for 5 minutes, stirring frequently

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• Now take the chickpea and spinach paste and stir into the sauce.  Combine well.  Cover and cook the curry for 15-20 minutes on a very low heat.  Squeeze over a little lemon juice

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• Serve with naan bread or some basmati rice! Enjoy!

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A Broad Bean & Rice Soup

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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! Making it a wholesome and vitamin and iron packed dish!
I fancy a bowl again, maybe for lunch?!

Have a tremendous Thursday, much love D x

INGREDIENTS

2 spring onions finely sliced
1 garlic clove crushed
½ tbsp olive oil
⅓ tsp dried oregano
1 cup frozen peas
½ cup frozen broad beans
700ml vegetable stock
¾ cup long grain American rice
2 large handfuls of baby spinach
Salt to taste

METHOD

• In a large saucepan sauté the spring onion and garlic in the olive oil for 2-3 minutes

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• Throw in the oregano, peas, broadbeans and salt. Mix well and cook for 5-8 minutes until the beans take on a little colour

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• Pour in the vegetable stock, stir bring to a boil, add the rice then cover and simmer for 10 minutes

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• Lay the baby spinach on top of the soup and let it simmer until it wilts

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• Serve alone or with some crusty bread

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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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Sautéed Vegetables Transformed = 2 Vegetarian Dishes!

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Still embracing our new diet, which we are quite enjoying as both my husband and I are seeing results and the weight is being shed, slowly but surely

We have really focused on our intake of fresh vegetables and protein. He has cut out pretty much all the carbs but yours truly hasn’t been able to do that. I have just reduced the amount! I’m sorry! I can’t live without bread and pasta!

Cous cous has become a great alternative, so that is what we had last night. Whilst I couldn’t resist making my boys a fluffy omelette using the prepared vegetables, which I must admit that I munched on too!

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It was like making one and getting another dish for free! It worked well in both dishes and I know I will be making this combination again very soon! Hope you enjoy it! Have a tremendous Tuesday! Much love D x

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INGREDIENTS

300g closed mushrooms sliced
180g fresh baby spinach
1 green bell pepper diced
1 tbsp olive oil
Pinch of dried red chilli flakes
⅓ tsp dried oregano
Paprika tp taste
Salt to taste
1½ cups dried couscous
2½ cups boiling water
½ vegetable stock cube

METHOD

• Prepare the cous cous by bringing to the boil in the vegetable stock, simmer for 5 minutes until the water has evaporated. Take off the heat and set aside. Separate grains with a fork

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• Heat up the oil with the red chilli flakes, add in the peppers, sauté until tender

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• Throw in the mushrooms, oregano and salt, combine well. Cook on a medium heat for 5 minutes then stir in the spinach. Let it wilt gently and cover for a few minutes. Take off the cooker and let the residual heat cook the spinach through

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• Serve the sauteéd vegetables along with the sauce it has released onto a plate of cous cous

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The sauteéd mushroom, spinach & pepper omelette

• Beat 3 large eggs till bubbly
• Stir in a dash of milk
• Season with just a little salt
• Add in 2 tablespoons of the spinach mix
• A handful of mature cheddar cheese…combine
• In a hot frying pan with a little olive oil, fry off your omelette, flip when the egg has settled on the first side. Both sides will be golden brown against the yolky yellow of the egg

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Potato & Spinach Theplas & A Chilli Tomato Chutney

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I woke up this morning and I asked my 2 year old what he wanted for breakfast?
I got an instant answer that just rolled off of his tongue…”Thepla please Mummy!”

I couldn’t resist the sweetness in the reply and I did ask what he had wanted to eat. So I’ve just finished making them and thought I would share my spinach theplas again but with a variation…

I grated a red potato with peel and combined it into the flour as I do with the spinach in my spinach theplas

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Please note that you may have to use a little less water to bind the dough as the potato releases its own moisture. Otherwise follow my thepla recipe and add a little more seasoning according to taste

This way my little one will be full up for longer and the potato does add to the softness of the thepla

Carrying on the theme of tomatoes from the last post I felt an impullse to make a hot fresh tomato chutney to accompany the theplas. Within fifteen minutes I had a chutney good to go!

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INGREDIENTS

For the chilli tomato chutney
1 tbsp sunflower oil
½ tsp red chilli flakes
2 tomatoes chopped
2-3 long green chillies
⅓ tsp salt
1 tsp cumin and coriander powder
pinch of turmeric
½ tsp red chilli powder

METHOD

• Heat up the oil in a small saucepan with the chilli flakes, on a low heat let the flakes infuse into the oil for 5 minutes

• Add the rest of the ingredients to the oil, mix well and let the tomatoes and chilli cook in the oil on a low heat for 10 minutes. Stirring occasionally and squashing the tomatoes a little with a fork to tenderise them

• Once the chutney is mushy and the the chilli soft serve it with the potato spinach theplas

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Even he couldn’t resist pretending to make some thepla! 🙂

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Tasty khichdi? Is that possible???

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Khichdi, an indian rice and dal staple dish. In my opinion, especially when I was younger a little bit bland and boring! But guess what? I’ve managed to change that as I’ve got older. I decided to “pimp it up!” with ultimate flavour.

As it stands alone khichdi is a very healthy and nutritious dish but the addition of spinach makes it super healthy! A great comfort food on these colder evenings and absolutely fantastic for weaning babies and toddlers…just reduce the salt intake for them.

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1½ tsp salt or to taste
¼ tsp turmeric powder
1 tin of chopped tomatoes
1 onion finely chopped
2 garlic cloves crushed
4-5 cubes of frozen spinach
1 tbsp sunflower oil
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
Pinch of sugar
1 tsp garam masala
2 tsp coriander & cumin powder
⅓ tsp chilli powder

METHOD

To make the khichdi base ~
• Combine and rinse the mung dal and rice a few times in a large bowl. In a large saucepan add this mung rice mix with the water, salt and turmeric. Bring to a boil and then gently simmer for 10 minutes

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• Stir occasionally and check if all the water is absorbed you may need to add a little. Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

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• For the spinach sauce ~ Heat up the oil along with mustard, cumin seeds and asafoetida. Once they start to sizzle and pop throw in the onion and garlic, sauté until onion becomes translucent

• Stir in the chopped tomatoes, garam masala, salt, cumin & corainder powder, chilli and sugar along with the frozen spinach

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• Mix well and simmer gently on a low heat for 10 minutes

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• Once sauce is done, simply pour it into the khichdi saucepan, stir and season with salt if needed

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Then you are ready to serve! With a little fresh yoghurt, enjoy!