Baked Egg In Toast

A cheese and egg dish which can only be described as ultimate comfort on a plate.  Is a brilliant nutritious breakfast or a luxury delight at brunch!

Prep takes a minute, place in the oven and when the timer goes off your cheese, egg in toast is ready!

INGREDIENTS for 1

Slice of bread
1 medium egg
Grated cheddar cheese
Butter

METHOD

Preheat oven to 200c

With the back of a tablespoon press firmly into the centre of the bread. Making an indent for the egg to sit in

Lightly butter the edges of the bread

Crack an egg into the indent.  Sprinkle the edges with grated cheese

Place in the oven for 15 minutes. You should get a runny egg!

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Kerala Style Okra Curry

My taste buds fancied something different today I aim to make different dishes at least once or twice a week to mix it up a little and have a bit of variety in our usual day-to-day lives

I found this recipe online by the amazing Tarla Dalal.  I’ve never combined vegetables in a South Indian based curry and I’m extremely happy that this was my first one.

So moreish, healthy and luxuriously coconuty plus the sourness of the yoghurt and spices to cut through the sweetness

The recipe can be found @ http://m.tarladalal.com/Dahi-Bhindi-(–Kerala-Style-)-267r

I’m very sure you all will enjoy it as much as I did!

I have an easy and versatile potato curry coming up soon! Keep watching!

Until then, much love, D x

Israeli Cous Cous Salad

For someone that is not partial to cous cous I had never tasted Israeli cous cous until a few weeks ago. Not very cous cous like but is actually little pearl like pasta. I found it to be filling and goes well with all sorts of vegetables. I am writing this post up as I wait here for my husband to come home and try this salad for the first time. I will let you know his verdict. I know it will be good 😉

Enjoy your day, much love, D x

INGREDIENTS

2 cups Israeli cous cous (cooked as per instruction on packet)
285g tinned sweetcorn
1 bag of baby spinach
1 large courgette sliced thinly
12 cherry tomatoes
6 unpeeled cloves of garlic
Olive oil
Salt
Pepper
Lemon juice
Cheddar cheese grated

METHOD

Preheat the oven to 180°c, put the courgette, cherry tomatoes and garlic into a shallow roasting dish.  Drizzle over with a little olive oil, season with salt and pepper.  Place in the oven for 12 to 15 minutes until tomatoes are cooked through and the courgette slices are soft and tender

In a large salad bowl, combine all the ingredients, the pre cooked cous cous, sweetcorn along with the roasted vegetables fresh out of the oven

Mix well, smash the cherry tomatoes a little to release some juice for flavour, season with salt and fresh lemon juice

Serve on a bed of baby spinach and sprinkle with cheese.  Feta cheese here would also be a lovely choice

Paneer In Urad Daal

Paneer and black gram split lentils, I was yet to combine in a dish, so yesterday was the day. I was extremely pleased with the result as I managed to get a mushy daal with bags of flavour. It tasted very similar to a daal makhani, as the paneer provided the wonderful creamy feel and flavour

Ummm…I was in heaven! I’m sure you all will love it too, guaranteed!

INGREDIENTS

1 cup cubed paneer
1 cup split urad, white split gram lentils
½ tsp soda bicarbonate
¼ tsp turmeric
Boiling water
1 tbsp sunflower oil
½ tsp mustard seeds
1 onion diced finely
1 tomato chopped
1 tsp garam masala
2 tsp dried cumin & coriander powder
Salt to taste
Lemon juice to taste
½ cup tomato passata/crushed tomato
Fresh coriander optional

METHOD

Boil the urad daal with the bicarbonate of soda and turmeric until soft and mushy. Once cooked leave aside

In a large non stick saucepan, heat the oil and mustard seeds on a medium heat.  Fry off the onion and fresh tomato

Add all the spices and stir fry for a couple of minutes

Pour in this tomato passata, along with the cooked daal and its water.  Gently place in the cubed paneer into the saucepan

Simmer through on a low heat for 20 minutes or so, stirring occasionally

Garnish with fresh coriander and serve with freshly made hot chapatis

Instant Loaded Egg Paratha

My husband is always watching Indian street food videos on YouTube.  This is one particular dish that he was checking and that I was extremely intrigued by.
I think you all know me by now, in that I love to cook really, really simple food and am not embarrassed in taking short cuts to get to the final yummy result!

This is one of those easy than easier recipes, yet so satisfying and filling.  The protein hit from the egg and cheese really reaches the spot!  Make sure that you have some ready made parathas or frozen parathas like I used in this recipe and you are ready to go my friends!

Enjoy, see you soon! Much love, D x

INGREDIENTS

Frozen paratha/ready made paratha
Large eggs
Grated mature cheddar cheese
Spring onion sliced
Chopped fresh coriander
Chilli flakes
Butter
Salt and pepper to taste

METHOD

Place the frozen paratha in a frying pan and cook through on both sides to a medium golden brown.  Spread a little butter on one side

Crack one egg onto the buttered paratha and break the yolk gently.  Load on all other ingredients and seasoning

Cover with a large lid on a low heat for 5 or so minutes or until egg is firm

Fold the paratha and serve with a hot chilli sauce

Worded Wednesday

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

https://www.facebook.com/groups/sharingfoodwithshivaaydelights/

Quorn Protein & Peas Curry

If you want something healthy, tasty and low fat, don’t go anywhere! I have created my non guilty version of the classic Indian matar paneer dish without the guilt! And the paneer?!
Fully packed with protein, which will keep you going for longer and stop you from snacking, especially if you have this curry for lunch. But don’t worry I know this maybe to healthy for some of you so my apple crumble recipe is coming up soon…

Enjoy, hope you’re all well…I am sooo excited as I have a lot more creative vegetarian dishes on the way!..until then, much love, D x

INGREDIENTS

300g Quorn chicken style pieces or soya chunks
2 cups frozen peas
1 medium onion diced
2 cloves garlic crushed
½ tsp minced ginger
250g crushed tomato passata
Pinch of mustard seeds
Pinch of cumin seeds
1 tsp garam masala
¼ tsp turmeric powder
2 tsp ground cumin & coriander
Salt to taste
½ tbsp sunflower oil
Water for sauce

METHOD

In a large nonstick saucepan,  heat the oil on a medium heat with the mustard and cumin seeds.  Once they start to sizzle,  add the onion, ginger and garlic into the pan.  Sauté until translucent

Sprinkle in the garam masala, cook through for a minute or so. Stir in the tomato passata along with all the seasoning.  Let the sauce bubble then place the chunks of quorn into the saucepan.  Mix well, you may need a little water to help the tomato coat the quorn

Reduce the heat, cover and simmer the curry for 10 minutes.  Add the peas, stir and simmer for a further 7 to 10 minutes

Serve up with some rice or chapati

Simply Pomodoro Sauce

My love for Italian food exceeds my love of any other cuisine. Sometimes you just want a simple tomato, garlic based Italian sauce to adorn a plate of delicious pasta.
When I am in the mood for this, I automatically make my go-to pomodoro sauce! Simple, full of flavour and extremely addictive!!

Have fun and enjoy your pasta!!!
See you soon, until then much love, D x

INGREDIENTS

1 tin of chopped tomatoes
3 cloves garlic crushed
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp brown sugar
Salt to taste

METHOD

Heat the oil with the garlic and oregano on a low heat.  Once the oil starts to sizzle carefully pour in the tin of tomatoes

Add the sugar and salt.  Stir well, cook and cover for 15 to 20 minutes

Serve up the pomodoro sauce on your favourite pasta

Sweet Corn and Spinach Curry‏ – Guest Post by Dimple of Shivaay Delights

I am absolutely honoured to write for our dear friend Aruna @ Aharam. Hope you all enjoy this curry! See you soon, much love D x

Quick Pizza For The Kids

This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food