Meatless Monday: Black Eyed Bean Vegetarian Burrito

Mummy’s Fast & Easy

Today’s recipe is great when you don’t have enough time and you don’t have much in the fridge.
This was actually my absolute leftover dinner – I used the black eyed beans from the Black Eyed Bean Curry and the rice left from my Pumpkin Curry I had made the previous week.
Luckily, I had some avocados and tortilla wraps in the fridge and here are they are – The Black Eyed Bean Burritos.
I used some fresh coriander and lime to make some lovely lime and cilantro rice.
And because I didn’t have enough time to make guacamole(not that it takes long) I just sliced the avocados.
I have only added sour cream as extra but if you prefer, you can add some Monterey Jack cheese or lettuce or why not both?:)
Oh, and don’t forget the fresh jalapeños!

Here’s what you need.

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Ingredients:
  • 4 corn tortilla wraps
  • 400g/1lb black eyed beans, cooked(you can used tinned)
  • 300g/10oz white rice, cooked
  • 2 ripe avocados, sliced
  • 2 jalapeños, chopped
  • 3-4tbsp sour cream
  • a bunch of fresh coriander, chopped
  • 1 lime, juice only
  • salt
Preparation:
  1. In a bowl, season the rice with salt, add the lime juice and fresh coriander and mix well.
  2. To prepare the burritos – layer 3-4 tbsp from the lime rice, add the same amount of beans, 2-3 slices of avocado, a pinch of the chopped jalapeños and finish with a drizzle of sour cream. There’s no set recipe for these burritos so you can adjust it to your likings – you can literally add as much as you’d like from the ingredients.:)
  3. When ready, roll them up, cut in halves and serve.
Enjoy!

Tip: Serve with extra lime wedge.


Meatless Monday: Mushroom & Feta Cheese Frittata

Mummy’s Fast & Easy

Meatless Monday recipe of the day – Feta Cheese & Mushroom oven baked frittata.

I have made frittatas few times only, but I think I’ll be making them a lot in the culinary future.:)
They’re simple, quick and whatever you put inside, it always works.
They’re like omelettes, aren’t they? To be honest, I’m not so sure what the differences are.
This time I used onions, closed cup mushrooms and my favourite feta cheese.:) And instead of cream, I just added full fat milk.

Here’s what you need.

Mummy’s Fast & Easy
Mummy’s Fast & Easy

Mummy’s Fast & Easy

Ingredients:
  • 5 eggs, beaten
  • 200g/7oz closed cup mushrooms, thinly sliced
  • 1 small onion chopped
  • 200g/7oz feta cheese, crumbled
  • 1/2 a cup full fat milk
  • 1tbsp dry thyme
  • salt and pepper
  • olive oil for greasing
Preparation:
  1. Preheat the oven to 200ºC/392ºF.
  2. Heat a pan with some olive oil and gently sweat the onions for a couple of minutes. Add the mushrooms, season with salt and pepper and cook for about 5 minutes. Remove from the hob.
  3. Grease a baking tart tray with some olive oil and pour the mushrooms and onions.
  4. In a separate bowl, combine the eggs, milk and feta cheese. Season with the thyme and mix well.
  5. Pour the egg mixture over the mushrooms and onions.
  6. Bake in the oven for about 25 minutes or until ready.
Enjoy!

Tip: For another tasty frittata recipe check here!



Pumpkin, Avocado & Feta Cheese Salad

Mummy’s Fast & Easy

Apparently, there are different kinds of bulgur or just different spellings.
To be honest, I’m quite confused. I’ve seen bulgar, bulgur and last time I bought boulgur.
I really don’t know what’s the right way to spell it or how many types are out there.
What I know is that it’s really tasty and I enjoy cooking with it.:)

So, enough confusion – the recipe of the day is this hearty bulgur salad (or should I say side dish) with pumpkin, avocado and feta cheese.
I love this time of the year – so many veggies and fruit to choose from, but especially now, pumpkins are everywhere.
And my pumpkin recipe wish list is sooo long.:)

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz cooked pumpkin, cut into cubes
  • 2 ripe avocados, sliced
  • 200g/7oz feta cheese, cut into cubes
  • 200g/7oz coarse bulgur
For the dressing:
  • 2tbsp pure honey
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • 1tsp salt
  • dry thyme for sprinkling
Mummy’s Fast & Easy

 Preparation:
  1. To prepare the bulgur – follow the instructions on the back of the pack. When ready, leave to cool down.
  2. In a bowl, combine the bulgur with the salad ingredients. Mix gently.
  3. In a separate bowl, combine the dressing ingredients, mix them well.
  4. Pour over the salad and mix again.
  5. Sprinkle some thyme and serve.
Enjoy!

Tip: Try adding some pumpkin seeds on top.

Scallop Bruschetta

Mummy’s Fast & Easy

I love making small bites and canapés, it’s a great way to taste bits and pieces of different flavors.
And the one thing I really enjoy making is bruschetta – you can top them up with everything you like, so many different toppings to try!
Last time I made mine with avocado paste and grilled scallops.
These tasted divine!
If you like seafood, you’re gonna love them!
I also made some tomato and olive bruschetta, so there was a nice mixture of tasty bruschettas!

Here’s what you need.

Mummy’s Fast & Easy


Ingredients:
  • 1 baguette, thickly sliced
  • 5-6 scallops
  • 2 ripe avocados, mashed
  • 1tsp lime juice
  • 1tbsp olive oil
  • 2 garlic cloves, cut into halves
  • salt
  • lots of olive oil for drizzling
Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 200ºC/392ºF.
  2. Place the sliced baguette on a baking tray. Rub gently the garlic cloves Drizzle olive oil on top and bake in the oven for about 10 minutes or until golden and crispy.
  3. To prepare the scallops – place them in a heated griddle pan with a bit of olive oil and cook for about 2 minutes on each site. Be careful – scallops are very tender and don’t need lots of cooking. Season with salt.
  4. To prepare the avocado paste – in a bowl, combine the mashed avocado, lime juice, olive oil and salt.
  5. Top the bruschettas with the avocado paste and then arrange a scallop.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not try some bruschettas with chopped tomatoes, basil and olives?

Cappuccino Cheesecake

Mummy’s Fast & Easy


Happy Friday!
Recipe of the day is this amazing cappuccino cheesecake!
It seems I’ve been making lots of cheesecakes recently!:)
But these are so easy to make so I like trying different toppings/flavors.
I use the same basic ingredients, just different fruit/chocolate or add more/less sugar, as in this particular recipe.
Again, the basic ingredients are mascarpone, sour cream, digestive biscuits and butter.
These ingredients work so well together, don’t they!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 100g/3.5oz dark chocolate(I used one with truffle filling)
  • 500g/1lb  Mascarpone
  • 200g/7oz sour cream
  • 1tbsp instant coffee
  • 300g/10.5oz powder sugar
  • 300g/10oz digestive biscuits, crushed
  • 100g/3.5oz butter, melted
Mummy’s Fast & Easy

Preparation:
  1. To prepare the biscuit layer – combine the biscuits with the butter and layer them on a cake tin with loose bottom. Refrigerate for 30 minutes.
  2. In  a bowl, whip the Mascarpone and sour cream. Add the sugar and the instant coffee.Use a blender and work the mixture until a smooth consistency.
  3. Pour the cheesecake mixture onto the biscuit layer and smooth the surface.
  4. Arrange the chocolate shavings and refrigerate for 2 more hours.

  5. Enjoy!

Tip: Try decorating with coffee beans!

Aronia Berry Butter Swirls

Mummy’s Fast & Easy

Have you ever tried aronia berry?
I have just discovered these berries and was surprised to find out they’ve got so many health benefits.
Before that, I didn’t even know about their existence.
But it’s so fascinating to discover new food and play with it! That’s why I love cooking, there’s so much to discover and cook!:-)

So I thought these super berries will be good in a butter swirl my family and me love so much!
And I was right.:)
Apart from that, you can try aronia berries in a smoothie for a healthy boost.
However, they might not be available everywhere, so check your farmer’s market first.

Here’s what you need.

Mummy’s Fast & Easy

 Ingredients:

  • 400g/1lb flour
  • 200g/7oz aronia berry
  • 200g/7oz butter, melted
  • 1 cup milk
  • 2tbsp sugar
  • 1tsp salt
  • 1 egg yolk, beaten
  • powder sugar 

Mummy’s Fast & Easy

 Preparation:

  1. Preheat the oven to 200ºC/392ºF.
  2. In a bowl, combine the flour, salt and sugar.
  3. Gradually add the butter and milk and mix well. Cover with cling film and refrigerate for 30 minutes.
  4. Divide the dough in 6 or 7 balls and roll them out so you can have about  4cm thick pieces of dough.
  5. Gently roll them into swirls.
  6. Egg brush the swirls with the egg yolk.
  7. Arrange the aronia berries all over the swirls.
  8. Place the aronia berry swirls in a greased baking tray and bake in the oven for about 35 minutes or until ready.
  9. Dust with powder sugar and serve with a glass of milk or coffee!:-)
Enjoy!
Mummy’s Fast & Easy
Tip: I like the swirls not too sweet. I prefer adding powder sugar on top.
But if you like them really sweet, just add more sugar.

Homemade Mini Sausage Rolls

Mummy’s Fast & Easy

Do you like sausage rolls?
Would you like to make them at home in minutes?

Well, today, I’m gonna share my recipe for homemade mini sausage rolls with you.
They’re super easy and perfect for when you’re on the move.
And the kids love it!

Don’t be put off by dough making process.
It’s quite simple, just mixing the ingredients and rolling out the dough.
So why not make a big batch and enjoy these  mini friends during the week!:)

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:

For the dough:
  • 300g/10oz flour
  • 15g butter, melted
  • 1 cup yogurt
  • salt
For the sausage rolls:
  • 2-3 sausages (choose the ones you like)
  • 1 egg yolk, beaten
  • sesame seeds for sprinkling
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200ºC/392ºF
  2. To prepare the dough – in a bowl, mix the ingredients to a smooth consistency
  3. Roll out the dough, making sure it’s wide enough to cover the sausages.
  4. ‘Dress’ the sausages. Brush the rolls with the beaten egg yolk and sprinkle some sesame seeds on top.
  5. Bake in the oven for about 30 minutes or until ready.
Enjoy!

Tip: Try adding some mild cheddar cheese inn the rolls for making cheesey sausage rolls! Yummm!

Tomato, Feta Cheese & Egg Galette

Mummy’s Fast & Easy

Finally Friday recipe of the day is here!
I know it’s already Saturday but I had a busy Friday day on the road and couldn’t manage posting the daily recipe.
Anyway, it’s better to post it later than never, right.:)

The recipe is tomato, feta cheese and egg galettes.
It’s exactly the same as the zucchini galette I had posted but instead of the zucchinis, I used fresh ripe tomatoes.
This was one of the biggest hits I’ve made, I think, at least amongst my family.
I was asked to make it a several times for family, friends and other random people.:)
And of course, everyone asked for the recipe, thinking it’s a complicated meal you can’t make without any special skills.
However, everyone was so surprise to find out that this is so simple and quick galette, and on top of that you only need a few ingredients.

Here’s what you need.

Mummy’s Fast & Easy

 Ingredients:

  • 300g flour/10.5oz
  • 1 cup yogurt
  • 2 ripe tomatoes, sliced thinly
  • 3 eggs, beaten
  • 200g/7oz feta cheese
  • 100g/3.5oz cheddar cheese, grated
  • 150g/5oz butter, melted
  • a bunch of fresh parsley, chopped
  • salt
  • Mummy’s Fast & Easy

    Preparation:
    1. Preheat the oven to 200ºC/392ºF.
    2. To make the dough – combine the flour, butter, yogurt and a pinch of salt.
    3. Mix well and place in the fridge for 30 minutes.
    4. Meanwhile, combine the eggs, feta and cheddar cheese.
    5. Grease a baking  tray and layer the dough, leaving extra dough on the sides so you can half wrap the galette.
    6. Pour the cheesy egg mixture.
    7. Arrange the tomato slices and drizzle with some olive oil. Sprinkle salt and parsley.
    8. Wrap the galette and bake in the oven for about 30 minutes or until ready.
    Enjoy!

    Tip: Why not try the zucchini galette recipe!

    Spinach Crust Garden Style Pizza

    Mummy’s Fast & Easy
    Homemade pizza anyone?
    I made this spinach crust veggie pizza the other day and it was finished in minutes!:)
    What a success it was!:)
    It was so juicy and cheesy you could not resist.
    But what I like most was the spinach crust.
    I had thought to make a different kind of pizza before and because I had some spinach leftovers from previous recipes(it was about to go off), I decided to add it into the pizza dough.
    It turned out better than I was expecting – thin and crispy spinach crust and loads of different veggies on top.
    Actually,I addedd whatever I had in my fridge!:)
     
    Here’s what you need.
    Mummy’s Fast & Easy
    Ingredients:
    For the pizza dough:
    • 250g/9oz flour
    • 100ml/1/2 a cup of sunflower oil
    • 100g/3.5oz frozen spinach
    • a pinch of salt

     

    For the topping:
    • 1 ripe tomato, sliced
    • 1 green pepper, sliced
    • 1 courgette, sliced lengthwise
    • a handful of black olives(such as Kalamata)
    • 4tbsp cream cheese
    • 100g/3.5oz cheddar cheese, grated
    • a bunch of fresh basil 

     

    Mummy’s Fast & Easy

    Preparation:
    1. Preheat the oven to 200ºC/392ºF.
    2. To prepare the dough – mix the flour, salt, sunflower oil and the defrosted spinach.
    3. Make a dough and place on a greased baking tray.
    4. Layer the tomatoes, then courgettes and pepper.
    5. Add small bits of cream cheese and arrange the olives.
    6. Bake in the oven for about 30 minutes or until ready.
    7. Sprinkle the grated cheddar cheese and decorate with some fresh basil leaves.
    Enjoy!
     
    Tip: Be creative and try adding your favourite veggies!
    Mummy’s Fast & Easy

    Homemade Blueberry Cheesecake

    Mummy’s Fast & Easy

    Happy Friday!
    Today’s recipe is perfect for a sweet Friday treat – homemade blueberry cheesecake – creamy, fruity and fresh!
    It’s surprisingly light and there’s just a tiny amount of sugar.
    The rest of it is mascarpone, sour cream, biscuits and butter for the bottom and of course, fresh blueberries!
    Oh, and did I mention it’s a no bake cheesecake so it’s ready in just a few minutes!
    It’s definitely a hit in my family!

    Here’s what you need.
    Mummy’s Fast & Easy
    Ingredients:
    • 400g/0.8lb fresh blueberries
    • 500g/1lb  Mascarpone
    • 200g/7oz sour cream
    • 150g/5oz powder sugar
    • 300g/10oz digestive biscuits, crushed
    • 100g/3.5oz butter, melted
    • fresh mint for decoration

    Mummy’s Fast & Easy
    Preparation:
    1. To prepare the biscuit layer – combine the biscuits with the butter and layer them on a cake tin with loose bottom.
    2. Refrigerate for 30 minutes.
    3. In  a bowl, whip the Mascarpone and sour cream. Add the sugar and 300g/10oz of the blueberries.Use a blender and work the mixture until a smooth purple consistency.
    4. Pour the cheesecake mixture onto the biscuit layer and smooth the surface.
    5. Decorate with the rest of the blueberries and mint leaves.
    Enjoy!

    Mummy’s Fast & Easy
    Tip: Try the same recipe but with raspberries instead of the blueberries!