I crave carbs like all the time and the one thing on a hot day that would hit the spot are these chips!! Not too unhealthy as they chips were baked and the sauce cooked with very little oil How … Continue reading
It’s been a while since i have blogged only because recently my children have become so very fussy and I don’t have time as i’ve been concentrating on my photography work!
But today I was determined to cook something super healthy and blog on the same day like I used to.
I bring with me a super duper trio of broccoli, kidney beans and sweetcorn style filling for the ever popular tortilla wrap!
So here goes…Much love D x
1 large broccoli into florets
1 tin kidney beans
1 tin tomato crushed
1 small tin of sweetcorn
1 tbsp rapeseed oil
3 shalots diced
2 garlic cloves minced
1 tsp cumin seeds
Crushed chilli flakes to taste
Salt and pepper to taste
Heat up oil and cumin seeds in a large saucepan on a medium heat. Once the seeds sizzle, cook off the shalots for a minute or so.
Toss in the broccoli with the sweetcorn.
Season with salt, pepper and chilli flakes. Mix well
Cover and cook on a low heat for 8 to 10 minutes
Put in the crushed tomatoes, kidney beans and garlic. Stir well. Cover for another 10 minutes
Now the filling is ready to put into tortilla wraps! Don’t forget the grated cheese! If you’re not vegan.
The perfect sauce for your gnocchi. Smoked Chipotle chilli flakes with fleshy tomatoes crushed with garlic salt and pepper and a little bit of rape seed oil. Which in turn gives you a wonderful aromatic spicy and yet tantalizing sauce for any pasta dish!
All you do is blitz all the ingredients and gently cook through to fuse all the flavours.
1 tin crushed/whole tomatoes
1 medium white onion
2 garlic cloves
1 tbsp rapeseed oil
2 pinches chipotle dried flakes
1 tsp garlic salt
Ground black pepper to taste
Dried Oregano to taste
Salt to taste
Blend the tomatoes, onion and garlic cloves together
Heat the oil in a medium saucepan. Sprinkle in the chipotle flakes, pepper, dried oregano and garlic salt as the oil heats up
Keeping on a slow heat, pour the tomato blended mix. Season with salt, stir and cover the saucepan
Cook for 20 minutes, stirring occasionally
Serve with gnocci or your favourite pasta
Mushrooms = A no go zone for children!! But this yummy sauce will have them eating them in front of your very own eyes!!!
1 Punnet of button mushrooms
200 ml crushed tomato
3 garlic cloves crushed
Salt to taste
Chilli flakes to taste
1 tbsp olive oil
1 tsp dried oregano
Blitz the mushrooms until small pieces
Heat up the oil with the oregano and chilli flakes. Wait for the oil to sizzle
Add in the mushrooms and garlic. Sauté until a little water is released from the mushrooms
Pour in the crushed tomato with salt. Stir and cook through on a slow heat for 20 minutes, Stirring occasionally
Serve on a bed of cooked fusilili or penne pasta
My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!
1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking
Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.
Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough
Bring together and knead for 5 minutes
In the meantime heat a non stick frying pan on a medium heat
Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc
Place in the frying pan. Cook on both sides until golden brown, using a little oil to aid the process
Serve hot with lashings of butter
A different way to eat cauliflower. Either on its own or used as a crumb. I quite like it as it is.
This crumb couldn’t be simpler! Something to snack on and it’s actually good for you!!!
1 small raw cauliflower grated finely
A little broccoli is desired
Fresh lemon juice to taste
Salt to taste
Extras to spice the mix up a bit
Roasted pumpkin & sunflower seeds
Combine all ingredients. If using the plain lemon version this can definitely be used as a crumb to coat ingredients instead of breadcrumbs
So you know when you first have a baby and the first foods to wean them on are avocado and banana smashed together. I never tried it until now! But I can see why babies like it. I incorporated these two wonderful superpower food ingredients into the smoothie for today with blueberries full of antioxidants but to add a slight kick with a strawberry cordial running through it!
Such a creamy consistency. Blend yourself one…sit back and enjoy your weekend! Much love D x
Half an avocado
1 small banana
Handful of frozen blueberries
200ml diluted strawberry cordial drink
Blitz well in a blender or smoothie maker. Add water if you like it more juice like
We are going to have pizza tonight, so an hour before I decided to line my stomach with a fresh minty and fruity smoothie. This way I’ll feel a little less guilty knowing that I have fruit in my tummy before I consume huge amounts of pizza yumminess!
1 small banana peeled
1 pear sliced into chunks
A few sprigs of fresh mint
1 cup pineapple juice
Blitz all the ingredients in a Nutri Bullet or blender until smooth
Serve with some ice or add a little water if the smoothie is too thick
We have just hit the magic 11k number in our group “Sharing Food With Shivaay Delights”
If you are on Facebook, please feel free to join us on our food journey, where we share our love of vegetarian food on an international scale.
Come post your foodie blog posts! Hope to see you all there…
Much love, D x
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
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 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
A whole large pot of pre cooked boiled rice
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
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
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