The Calm Me Down Smoothie!

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Recently there has been a lot of change to my daily routine as now my two boys are in school and I find myself alone at home with our pet rabbit Alfie. It’s lovely having some quiet time but mostly I find myself constantly running around like a headless chicken.  This morning I went food shopping which I absolutely adore.  I feel all stocked up and ready to invent more recipes. . I also cleaned the kitchen!

For when I need to calm down and relax I have come up with this wonderful soothing smoothie recipe to help me unwind.  No caffeine, no added sugar just pure peaceful bliss. The chamomile and mint tea does the trick!

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INGREDIENTS

200ml of cold mint & chamomile tea
1 small banana
1 nectarine in halves
Handful of frozen blueberries
Handful of baby spinach

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METHOD

Place all the ingredients into a blender or NutriBullet and blitz till smooth.  Serve with ice if desired

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My New Shiny Tea Pot!!! SO EXCITED!!!

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It doesn’t take much, but I was so excited to buy myself a new teapot to match my new kitchen and one to make lots of tea in for friends and family.  It’s so shiny you can see me taking the picture! Lol 🙂

Will be a great addition to my work top especially when everyone comes round for home made baked cakes and sweet treats!!!

Just had to share it with you all..As I do!! 😉

I’m off to make myself a cuppa x

Pistachio & Coconut Biscotti

I fancy some biscotti today so wanted to share one of my recipes with you all. It’s FRIDAY!!! Much love D x

Shivaay Delights

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It’s the weekend and I’m up again at six! Recently this has been happening quite a lot, though it gives me a little me time before the day really starts. I have a mug of masala chai in one hand and I think to reach out for the tin of biscotti that I satisfyingly filled yesterday!!! No, No, No! It’s too early?! Oh go on then only one! No one will know they’re all fast asleep hehe!!!!

This is my own recipe for biscotti and I wanted to incorporate an Indian feel to this wonderful Italian biscuit. Pistachios and coconut are very much used in Indian sweets and nuts are used in biscotti so I took the best from both and came up with these light, tasty, sugary treats. I’m enjoying one as we speak….

INGREDIENTS

80g unsalted shelled pistachios chopped
200g plain flour
50g desiccated coconut
120g granulated sugar

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Soothing Fresh Raspberry Tea

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The Four A’s! Antioxidant, Anti cancerous, Anti inflammatory and Anthocyanin content!!!!

The raspberry is all four of these things and now considered to be a super healthy fruit. I love raspberries, I am attracted by colour, feel, taste! you name it! And I was ecstatic to see that Deliciously Elegant had put up a stunning fresh Raspberry tea that I just had to try! And share with you all x

It’s wonderful and so delicious. Extremely refreshing and really raised my spirits. I am still sipping on it as I write to you all and am loving the soft plumped up raspberries and seeds that I am now getting a hit of towards the bottom of the cup!

A must try and very sooooon! Hope you enjoy it as much as I have 🙂

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INGREDIENTS

5-6 raspberries
a few drops of fresh lemon juice
sweetener of your choice

METHOD

• Pop the raspberries into a teacup and pour over hot boiling water

• Let the tea brew for a while 5 minutes or so, then squish them a little and stir in the lemon juice and sweetener

Put your feet up, sit back and enjoy!

Thank you sooo much for the inspiration and recipe Deliciously Elegant

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My first caramel sauce!

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I was extremely inspired by John from the Bartolini kitchens when he recently baked and posted his Aunt Mary’s apple cake recipe. I had some apples and wanted to bake something sweet and appleee for a while now and this was the perfect recipe

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I adapted it and left out the raisins as I’m not a raisin fan and replaced the walnuts with flaked almonds as a crispy topping. The main component of this dish was the caramel sauce but hands down to John! your caramel looks stunning. Mine came out a lighter colour, I was afraid that I would burn it on my first attempt. Next time I will caramelise it more!

This cake has no butter in it but oil, so I thought I could get away with having a little caramel sauce with it. In which I cut down the fat content by replacing cream with milk. The caramel came out well but I did make less on purpose and thought I could make more when needed…and I think we will be needing more soon!

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INGREDIENTS

3 large apples cored and thinly sliced
3 eggs
400g plain flour
Pinch of salt
120g caster sugar
2 tsp baking powder
¾ cup sunflower oil
2 tbsp milk
1 tsp cinnamon powder
Toasted flaked almonds

METHOD

• Preheat oven to 180°c/350°f/gas mark 4. Line and grease a deep baking dish

• Mix all the ingredients together except for the apple, beat and combine well. Batter will be stiff

• Fold in the apples and pour out the batter into the baking dish. Liberally scatter the flaked almonds on top and bake for 35-45 minutes until golden brown and a skewer comes out clean when inserted

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• Slice into squares and leave to cool in the dish

Meanwhile to make the light caramel sauce
You will need ~
50g light brown sugar
150g butter
40g caster sugar
60 ml milk

• Melt the sugar and butter on a low heat, wait for the sugar to dissolve

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• Then pour in the milk, still on a low heat, stirring continuously until the sauce starts to thicken and bubble

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Take off the heat, ready for the cake!

Drench the cake in this sweet sweet sauce and devour warm! Enjoy D x

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Anussha’s Mint Masala Chai

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I went to my good friend Anussha’s home recently where the children had a play date and we had a brunch date. She fancied having omelettes and had all the ingredients ready. It was lovely to cook for her and the children

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We all had some brunch which was great but what was even better was the cup of tea she had made that was waiting for me after I finished in the kitchen.

Oh my god! I know you can have mint tea but to combine Indian masala chai/tea with fresh mint! Was really something! My taste buds were refreshed and my thirst quenched. I told her as soon as I had taken a sip that I would be blogging this recipe on her behalf.

What made this tea even more special was that Anussha had just picked the fresh mint from her very own garden. Which she had gently cultivated from a mint cutting from South Africa. So this tea was now a blend of flavours from India, South Africa and the fertile soil of the UK. Really a stunning trio!

So here’s to you my friend, we had an awesome time with you all and the tea! Well ~ please all go make a cup and see for yourselves. You’ll never have Indian chai without mint again! Thank you Anussha for sharing love you xxxx

INGREDIENTS

To make 2 cups of tea

4-5 fresh mint leaves
1 cup water
2 1/2 tsp sugar
2 tsp tea leaves
1 cup milk
1/4 tsp chai masala
A little fresh grated ginger

METHOD

1. Boil the cup of water with the mint leaves and add sugar, stir to infuse flavours.

2. Lower heat and throw in the tea leaves, chai masala and bring to a boil

3. Pour in the milk and bring to a boil again, let the tea simmer for 5-7 minutes and top off with a some finely grated ginger

4. Strain the tea. If you want a more potent mint effect add some more mint leaves to your cup of tea and let the mint oils do its thing!

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