Naturally Sweet Beetroot Flatbread

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Pickled beetroot or beetroot in salads is how I eat this vibrant vegetable normally, so I thought it was time I “Shivaay Delights” it! 😉
So introducing the beetroot flatbread, which was meant to be savoury but in the end turned sweet because the beetroot was extremely sweet naturally. It was really lovely to have, especially as it has no added sugar yet the yummy earthy flavours remain.

I think I made about 14 flatbreads, left them in the kitchen and I went to watch the Wimbledon Men’s final, only to find 3 left when I went to the kitchen to make a quick cup tea?! My husband that’s who! I thought he was in the kitchen for quite a while lol 🙂

Hope you enjoy them as much as he did!

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INGREDIENTS

2 raw beetroots peeled & grated
2 cups plain/wholewheat flour
1/2 tsp ginger puree
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1 level tsp salt
2 tbsp sunflower oil
1/2 cup boiling water
Oil for shallow frying
Flour for rolling

METHOD

Place the grated beetroot into a large mixing bowl. Add all the spices and seasoning. Next the flour and the 2 tablespoons of oil

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With a fork bring all the ingredients together. Slowly add the boiling water little by little till a soft dough forms. You may not need all the water as the beetroot will be generous in releasing its juice

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook til both sides have a few brown spots, using a little oil to aid the cooking process

Serve with a little melted butter

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Chocolate & Clementine Cookies

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Thinking back about six years, I would say that chocolate chip cookies were one of the first sweet treats that stirred my passion for baking. I would make them on the go and the most interesting thing was that I used to grill them to bake them, if that makes any sense! Lol!  Our fan oven didn’t work and the trusty grill was used to heat, grill and bake. So you can imagine how ecstatic I was, when we decided to change it. I finally got my own oven. As you can see I haven’t stopped since!

Now that we approach the festive period we will be seeing colourful bright clementines everywhere. My little one loves them and they are a family favourite, as is chocolate! This morning, I discovered our family Christmas cookie by fusing these two stunning flavours together.

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I have purposely used less sugar and kept to sweet clementines in this recipe. You will find that the initial taste will be of delightful cocoa and the texture, crisp on the outside, soft and moist on the inside. The refreshing clementine doesn’t overwhelm the cookie, instead it lingers on your tongue even after having devoured one!

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INGREDIENTS

200g plain flour
50g self raising flour
½ tsp bicarbonate of soda
½ tsp salt
150g unsalted butter melted
100g dark brown muscavado/soft sugar
100g caster sugar
1 free range egg
1 free range egg yolk
½ tsp vanilla extract
1½ tbsp cocoa powder
2 seedless clementines peeled
40g milk chocolate chips

METHOD

• Preheat oven to 170°c and line a baking tray with greaseproof paper

• Cream together the butter and both types of sugar until combined in a mixer with a steel blade

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• Add the egg and the yolk and mix, stir in the vanilla extract and cocoa powder

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• Squeeze the juice of the clementine and blitz the pulp with the cocoa sugar mixture

• Stir in the flour, bicarbonate of salt and salt until just combined

• Scoop one tablespoon full of cookie dough an gently place on the lined baking tray. Leave a few couple of inches between the cookies as they will spread as they are baked

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• Bake for 15-17 minutes then slowly use a spatula and place cookies on the cooling rack

• Repeat for the rest of the cookie dough

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Orange glazed star cookies

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Twinkle, twinkle orange star, how I wonder where you are? Being made by my mummy, being baked, ready for my tummy. Twinkle, twinkle little star, please mummy make lots more , fill my big cookie jar!

Crumbly soft orange glazed sugar cookies, really good for the kids and a great dunking cookie for us with a nice cup of tea!

INGREDIENTS

3 cups flour
1 tsp baking powder
1 cup unsalted butter softened
1 cup sugar
1 large egg
1 tsp vanilla extract
Zest of one orange

Icing glaze
4-6 tbsp icing sugar
juice of ½ a fresh orange

METHOD

• Cream the butter and sugar together, stir in the egg, mix in the vanilla and orange zest

• Slowly add in the flour and baking powder to form a soft crumbly dough. Knead gently until smooth then roll into a ball. Cling film/plastic wrap it and chill in the fridge for 30 minutes

• Preheat the oven to 180°c/350°f/gas mark 4

• Take some dough and roll out onto a clean surface that has been dusted with flour. Roll out to 5-7 mm thickness and then use a star biscuit cutter to form the star cookies.

• Place the stars onto a baking tray pre lined with parchment paper and place the tray into the freezer for 5 minutes this will help retain the cookies shape

• Bake in the oven for 7-8 minutes or until just slightly golden brown in colour. Repeat with the rest of the dough. Cool the cookies on a wire rack

To make the icing ~
• Slowly add the orange juice to the icing sugar until you have a sticky icing glaze which is slightly runny but will set

• Drizzle the glaze onto each star cookie and leave to set

Store in an airtight container and they will keep for a few days

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Recipe adapted from Make Bake Celebrate

Sweet luxury faluda milk

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A cooling refreshing ice cream float in milk laced with sweet rose syrup. Plus the addition of basil seeds which is closely related to the new wonder chia seeds! Also with vermicelli that sinks to the bottom and makes it a treat at the end to scoop out from the bottom of your tall glass!

One of my husband’s favourites when we go to an Indian restaurant. So as he’s feeling under the weather, I knew this large pink glass full of sweet milk and ice cream would cheer him up no end! And I was right lol!

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INGREDIENTS

2 tbsp basil seeds
3 tbsp rose syrup
4 tbsp vermicelli mini
Cold milk
Scoop of vanilla ice cream

METHOD

• Boil the vermicelli for 5 minutes and strain. Keep aside to cool

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• Put the basil seeds in a bowl and soak the seeds with enough cold water for 5 minutes
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• Pour in the rose syrup into a tall glass add the soaked basil seeds and 2
tablespoons of the boiled vermicelli. Add cold milk to and stir. Place the scoop of ice cream onto the milk to top it off

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You’ll definitely need a tall spoon to devour the goodness!

Enjoy! Much love D x

Pear & walnut bread with a butterscotch glaze

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Pear and walnut is a great combination in a salad so I thought it would be perfect in a dessert bread. The butterscotch glaze, I’m sure will remind you of your childhood if your grandparents were anything like mine. They always had butterscotch sweets to hand! And our parents could never say no to having them when they were given…

To be naughty once you’ve made the bread..you most likely will have some glaze left over which made a lovely dipping sauce as I found and indulged in. Enjoy x

INGREDIENTS

125g brown sugar
160g natural yoghurt
2 eggs
1 tsp vanilla extract
250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp cinnamon powder
2 medium pears cubed 1 cm pieces
50g chopped walnuts

Butterscotch glaze
2 tbsp butter
2 1/2 tbsp brown sugar
1 1/2 tbsp milk
2-3 tbsp icing sugar

METHOD

• Preheat oven to 180c/350f/gas mark 4. Put the sugar, eggs, yoghurt and vanilla into a large mixing bowl and using an electric mixer on low. Combine all the ingredients well for approximately 2 minutes

• Mix in the flour, cinnamon, baking powder, soda of bicarbonate and salt. Lastly fold in the pear and walnuts

• Grease a loaf tin 9in x 5in x 3in and pour in the mixture into the tin. Bake for 50-60 minutes. Make sure a skewer comes out clean when poked into the middle of the bread. Take bread out after 30 minutes and place on a cooling rack to cool down completely

• To make the butterscotch glaze. Melt the butter and brown sugar, bring to the boil for 2 minutes whilst stirring continuously. Slow the heat down, add the milk and bring to the boil again. Let it bubble for a couple of minutes then take off the heat and set aside to cool

• Once cool, mix in the icing sugar and stir thoroughly to get all the lumps out. If glaze is too thick then add a little milk and if too thin then add a little more icing sugar

• The best bit comes when you drizzle the glaze all over your loaf! Ummm yummy!! Now grab yourself a cup of tea and serve yourself up a scrumptious slice!!!

Recipe inspired by Caramel glazed apple bread by pass the sushi

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