Delicio Recipe List

 I have my new found love for avocados, I discovered these sandwich recipes of replacing mayonnaise  with Avocados and it was an instant hit with the boys. I have become addicted to Pinterest. Its such a fun app and I love browsing around for ideas and its where I came across this recipe.  I have made this a couple of times and am now getting ready to have this a few more often for dinner during the upcoming hot days. Recipe : Tuna and Avocado Sandwich ( recipe adapted from various tuna and avocado recipes discovered in Pinterest.) 1 can tuna, drained and flaked 2 spring onions, finely chopped 1 red chilli, deseeded and chopped (optional) 1 ripe avocado 1/2 tbsp finely chopped coriander leaves juice of 1/2 lime salt and tiny pinch pepper brown, wholemeal or seed bread to serve Halve the avocado and remove the seed ( check here on how to remove seed). Place the flesh , can easily scoop it with a spoon, into a mixing bowl and mash well with a fork. Add flaked tuna, and mix...

Are you in the mood for a healthy and delicious meal? My "pick 4" includes kasha pilaf with sauteed mushrooms and sweet vidalia onions, roasted sweet potatoes, roasted beets and avocado slices ~ over a bed of spring mix. Kasha is a 100% pure roasted whole grain buckwheat ~ low sodium, no cholesterol and low fat ;o) There are several steps to preparing the bowls, but you'll find it's well worth the effort ~ enjoy ?? Serves 2 Ingredients: 4 cups spring mix 1 ripe avocado, seed removed, peeled and sliced 1 cup beetroot, peeled and cut into wedges 1-2 Tbsp olive oil (for drizzling on vegetables) Salt and pepper to taste Sweet Potato Ingredients: 1 cup sweet potatoes, peeled and cut into wedges 1/2 Tbsp olive oil 1/2 balsamic vinegar 1/4 tsp smoked paprika Salt and pepper to taste Kasha Pilaf Ingredients: 1 cup kasha 1 egg 2 Tbsp butter 2 Tbsp sweet vidalia onion, chopped 1/4 cup portobello mushrooms, sliced Salt and pepper to taste Directions  Preheat oven to 425 degrees....

WHAT YOU WILL NEED: 5 medium (400 g) dalagang bukid 1 thumb size (41 g) ginger, crushed 1 pc (15 g) medium carrot, chopped 2 small (250 g) kamote, boiled and mashed 4 stalks (15 g) green onions, chopped 1 pc (50 g) egg, beaten 1/3 cup (110 g) bread crumbs 1 cup (190 g) DEL MONTE Pineapple Tidbits, drained (reserve 1/2 cup syrup) 6 tbsp (15 g) sugar 1 tbsp (22 g) DEL MONTE Original Blend Ketchup 2 tbsp (18 g) cornstarch, dissolved in 1/2 cup water 1 pc (50 g) medium red bell pepper, cut into strips 4 stalks (60 g) green onions, cut into 1" long pieces HERE'S HOW: BOIL fish with ginger in 1 cup water for 10 minutes. Drain; flake meat and discard bones. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 3/4 tsp pepper. Blend well with the rest of the ingredients except sauce.  FORM every tablespoon of mixture into balls. Deep fry until golden brown. Set aside.  SAUCE: Combine the first 3 ingredien...

Hi !! I know I missed one week without a post!!, have been having some shoulder tendon trouble on my right shoulder. Went to see doc , who gave a long explanation  about the cause although half of it I couldnt understand. Now bit better so here I am ready to share my latest creation! Cherries are pretty expensive over here in Maldives, but I  have been wanting to try this recipe for some time.  I love black forest cake, but it just seems like too much work and I prefer to make deserts that require minimum fuss. It has to be really wow desert that would require me to make one regardless of its difficulty. Ever since I made  my tropical cheese cake trifles ,  I have been having this recipe in mind.  I have seen various recipes, some of them were pavlovas , even Rachel Khoo had a   black forest trifle recipe . So here is what I made,  inspired by various recipes. And I have to tell you I cheated with the cake, used a shop bought  cake.At first...

This kale and couscous dish is not just a salad, it's a meal! This super healthy salad is packed with a rainbow of colorful veggies to ensure you get your daily intake of vitamins and minerals. To round out the salad, it includes generous portions of garbanzo beans and pearl couscous ~ which makes the salad more filling ;o) If you don't care for the taste (or texture) of traditional couscous (i.e., moroccan), you might like pearl couscous... the round "pearls" are larger and heartier than traditional, and it come in three varieties ~ original, tricolor (my favorite) and whole wheat. And the dried apricots and splash of vinaigrette dressing give this salad a slightly sweet and refreshing taste, while the toasted walnuts provide a little punch of protein and nutty crunch. Seriously delicious! ?? Servings: 4 main entrees or 8 1-cup side salads Ingredients 1 cup uncooked pearl couscous (original, tricolor or whole wheat), plus extra virgin olive oil and salt and pepper to...

WHAT YOU WILL NEED: 2 tbsp olive oil 50g/1�oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5�oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 1 tsp fresh chives, finely chopped HERE'S HOW: Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and saut� for five minutes, until softened. Add the sweetcorn and continue to cook for two more minutes. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives.

Milo Ice Cream Cake | The Sugar Hit : " Ingredients: For the Chocolate Malt Cake: 1 + � cups (190g) plain flour 1 + � cups (335g) caster sugar � cup (50g) malt powder (Horlicks, Ovaltine) � cup (30g) cocoa 1 tsp baking soda 1 + � cups (375ml) boiling water 2 eggs � cup (125ml) canola oil For the Milo Crumbs: ? cup (50g) flour ? cup (40g) milk powder ? cup (40g) Milo ? cup (40g) cocoa 1 tsp salt 1 tsp cornflour (cornstarch) 6 tbsp (85g) butter 1 L Vanilla Ice Cream (homemade or storebought) For the Malted Hot Fudge: ? cup (85ml) cream � cup (60ml) water � cup (25g) malt powder (Horlicks, Ovaltine, Milo) 6 oz (150g) dark chocolate 1 tbsp glucose or light corn syrup Instructions: First, make the cake. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin. Place all the dry ingredients in a large bowl, and add the hot water, � a cup at a time, mixing well after each addition. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the bat...