Black Eyed Bean & Quinoa Patties with Cucumber, Dill and Garlic Sauce

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Do you like burgers?
What about some veggie burgers for a change?
I made these black eyed bean and quinoa patties and I absolutely loved them!
The down side is, they might be a bit dry, but not to worry, I served them with delicious dill, garlic and cucumber sauce.
It’s raita like, yogurt based sauce with a touch of mayonnaise. It goes well with almost everything so take a note of it!

Here’s what you need for these yummy veggie patties.

Ingredients:

  • 150g/5oz quinoa(prepared according to the instruction on the back of the pack)
  • 250g/9oz black eyed beans, cooked
  • 2 eggs
  • a handful of fresh parsley, chopped
  • 2tbsp olive oil
  • salt and pepper
  • oil for greasing

For the cucumber & dill sauce:

  • 1 cucumber, roughly chopped
  • 200ml/1cup yogurt
  • 100g mayonnaise
  • a bunch of fresh dill, chopped
  • 3 garlic cloves, crushed
  • salt

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Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Place the beans in a processor and blend. Transfer to a mixing bowl.
  3. Add the quinoa, eggs, olive oil, salt and pepper.
  4. Mix well. Scoop from the mixture and make the patties.
  5. Place on a greased baking tray and bake in the oven for about 45 minutes or until ready.
  6. To prepare the sauce – simply blend all the ingredients together.
Enjoy!

Tip: It’ll be nice tho have some grated cheese in the patties!

Grilled Steak Quinoa Salad

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How about a lovely quinoa salad with grilled sirloin steak, avocado, roasted peppers, corn and mozzarella cheese?!

Oh my, this is delicious and soooo filling!
I would personally love the veggie version as much as the steak one, but if you feel you need to top up your energy levels and get ready for the week, go for the steak.
I served the salad with some extra hot chilli & honey sauce on a side, I just dipped the steak pieces in it (can’t go without the heat, you know:-).
Why you should go for this salad – on a lazy Sunday, it’s the perfect meal – quick, no fuss, but tasty and healthy!

Here is what you need.

Ingredients:

  • 2 sirloin steaks, grilled and cut into thin strips
  • 300g/10oz quinoa
  • 3 roasted peppers, thinly sliced
  • 1 large avocado, sliced
  • 150g/5oz mozzarella cheese, sliced
  • 260g/9oz tinned corn

For the dressing:

  • 1 lemon, juice only
  • 3tbsp olive oil
  • salt and pepper
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Preparation:

  1. To prepare the quinoa – follow the instructions on the back of the pack. When ready, leave it to cool down.
  2. In a bowl, combine the salad ingredients. Add the quinoa and mix well.
  3. Mix the dressing ingredients together and pour over the salad. Mix thoroughly and serve with some hot sauce on a side(if you can handle it)!
Enjoy!
Tip: As I mentioned, the veggie version is as good as the steak one, so if you prefer, omit the steak and enjoy a veggie quinoa goodness!

No Fuss Pineapple Upside-Down Sponge Cake

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This Nigella inspired recipe is one of the fastest and easiest cake recipes I know.
And the cake looks really attractive.
It took me about 5 minutes to prepare it and another 30 minutes for cooking.
And the ingredients you need are basic ingredients – I’m sure most of you have these stacked in your kitchen cupboard all the time.
You can substitute the pineapple for other fruit you like/have, I believe it will be as tasty as the original recipe.
I haven’t done it myself, but would love to try it with bananas,oranges,grapes,peaches, anything!:-)

Here’s what you need.

Ingredients:

  • 5-6 slices fresh pineapple
  • 100g/3.5oz flour
  • 100g3.5oz sugar
  • 200g/7ozbutter melted
  • 2 eggs
  • 1/2tbsp baking powder
  • 1/4tsp bicarbonate of soda
  • butter for greasing
  • sugar for dusting

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Preparation:

  1. Preheat the oven to 200°C/392°C.
  2. In a bowl, mix the ingredients, apart from the pineapple.
  3. Grease a cake tin with some butter, sprinkle the sugar and layer the pineapple slice.
  4. Pour over the cake mixture and bake in the oven for about 30 minutes or until ready.
Enjoy!
Tip: Add some vanilla essence into the cake mixture for vanilla pineapple cake!

Cheese & Eggs Quinoa Salad


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I’ve been discovering and rediscovering lots of grains and pulses recently.


One of my favourite is the super food quinoa.
I haven’t really used it before but now I am absolutely loving it.

The salad I made is quite filling so you can actually have it as a main – perfect for a light lunch!
There are so many goodies in there – avocado, tomato, eggs, feta cheese and olives so it is super nutritious and gives you lots of energy.

Here are the ingredients.
Ingredients:
  • 300g/10oz quinoa
  • 2 ripe avocados, sliced
  • 1 large tomatoes, chopped
  • 4 hard boiled eggs, sliced
  • 150g/5oz feta cheese, crumbled
  • 100g/3.5oz black olives

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For the dressing:

  • 2-3tbsp olive oil
  • 1 lemon, juice only
  • salt
Preparation:
  1. To prepare the quinoa – follow the instructions on the back of the pack. It usually needs to be rinsed first, covered with water and boiled for about 20 minutes. But to be on the safe side, always check the instructions.
  2. When the quinoa is ready, remove from the hob and leave on a side to cool down.
  3. In a mixing bowl, combine the salad ingredients.
  4. Add the quinoa and mix well.
  5. Pour over the dressing and mix thoroughly.
Enjoy!
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Tip: Season with some chopped fresh parsley!

Cheesy eggs with Red Peppers, Tomatoes & Parsley

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Another sunny day, another sunny recipe!

This is one of my favourite fast foods!:-)
I actually make it more during the summer when I can use seasonal veggies, but as the weather is so nice I decided to make it last night!

If you’d like to have a light but cheesy meal, then this recipe is for you!

It is fast, simple and solo delicious! 
What is more, it is suitable for all three – breakfast. lunch, dinner.
Just get some nice bread and dig in!

Here’s what you need.

Ingredients:

  • 6 eggs
  • 1 onion, chopped, 
  • 2 red peppers, thinly sliced
  • 1 large ripe tomato, chopped into cubes
  • 200g/7oz feta cheese, crumbled
  • a bunch of fresh parsley, chopped
  • salt and pepper
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Preparation:

  1. In a bowl, whisk the eggs and add the cheese.
  2. In a heated pan, place the onions. Cook for 3-4 minutes and add the peppers. Leave for 5 minutes.
  3. Add the tomatoes and cook for another 5 minutes.
  4. Add the eggs and cheese and leave for 5 minutes, until the eggs are cooked.
  5. Season with salt and pepper and sprinkle the fresh parsley.
Enjoy!
Tip: Serve with some yogurt on a side and a nice bread to dip in!

Feta Cheese Oat Bran Muffins

Who says the muffins should be sweet only?
I love savoury muffins, especially the ones I make -spinach & feta cheese corn muffins and the feta cheese oat bran muffins.
They are both absolutely delicious.

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 I’m gonna leave the spinach & feta cheese corn muffins for one of my following blogposts.

Today I’m going to share the recipe for the feta cheese and oat bran muffins with you!
It is super easy and very healthy on top of that!
Thanks to the oat bran, the muffins are so filling and nutritious!
Isn’t it one of the simplest but healthiest foods! I think yes.:-)

And how do you like having the oat bran? Are you a porridge fan? Have you got any recipes you’d like to share?

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If so, The Mornflake Great British Porridge Challenge is now on! Hurry up and submit your recipes!
The competition closes on the 6th of March so get your porridge recipes sent!
More about the rules and prizes of the competition you can find here http://www.mornflake.com/whats-on/competitions/great-british-porridge-challenge.aspx.
Good luck!

Here are the ingredients for my oat bran and feta cheese muffins!

Ingredients:

  • 200g/7oz Mornflake oat bran
  • 100g/3.5oz plain flour
  • 2 eggs
  • 200g/7oz feta cheese, crumbled
  • 260g/9.2 yogurt
  • 100ml/half a cup sunflower oil
  • 1tbsp baking powder
  • 1tbsp salt

Preparation:

  1. Preheat the oven to 220°C/428°F.
  2. In a mixing bowl. combine the flour, oat bran, salt and baking powder.
  3. Add the eggs and yogurt and mix well.
  4. Pour in the sunflower oil.
  5. Fold in the feta cheese gently.
  6. Empty the mixture into a silicone muffin tray.
  7. Bake in the oven for about 30-40 minutes or until ready.
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Enjoy!
Tip: Serve with a bit of butter on a side!

Meatless Monday: Old – Fashioned Wholemeal Cornbread Muffins

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Happy Meatless Monday again friends!

As Thanksgiving is fast approaching (it is actually almost here) I feel I need to share this wonderful recipe for cornbread muffins.
I know there are so many cornbread muffin recipes out there but this one is really different – it’s really simple, fast and delicious.:)
So make your family and friends happy this Thanksgiving and prepare these old fashioned muffins.

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Ingredients:
  • 2 cups fine cornmeal
  • 1 cup wholemeal flour
  • 1 cup milk
  • 1/2 cup sunflower oil
  • 1 egg
  • 2tbsp sugar
  • 1tsp baking powder
  • 1tsp salt
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Preparation:

  1. Preheat the oven to 190°C/374°F.

  2. Combine all the ingredients and mix thoroughly.
  3. Grease a muffin tray and pour in the batter.
  4. Bake in the oven for about 30 minutes or until nice and golden.
  5. Serve hot with some butter.
Enjoy!
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Tip: Use a skewer to test whether the muffins are cooked. If it comes clean, they are ready, if not, you need to cook them more. 

What’s your favourite Thanksgiving recipe?

Leave a comment!

Pear & Lemon Poppyseed Muffins

Here’s a lovely recipe for a moist and fruity muffins.
Try them with a cup of coffee for a fruity start of your day!:)

Mummy’s Fast & Easy

Ingredients:

  • 350g flour
  • 150g sugar
  • 3tbsp baking powder
  • 2 eggs
  • 200ml yogurt
  • 125g butter, melted
  • 3 tbsp poppy seeds
  • 50ml lemon juice
  • zest of 1 lemon
  • 200g pear, seeded and  diced

Preparation:

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Preheat the oven to 190°C.
Combine all the wet ingredients in a bowl.
In a separate bowl combine all the dry ingredients.
Combine the wet and dry ingredients and add the pear.
Spoon the mixture into a greased muffin tray and bake for about 30 minutes.
Leave to cool down and serve.

Enjoy!

Tip: If the mixture becomes too thick try adding some milk.