Messy Caprese Style Paninis

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I can have paninis breakfast/lunch/dinner. They’re so tasty and juicy, I just can’t resist.


So, today I’m sharing the recipe for a messy caprese style paninis.
I stuffed them with so much goodies that at the end they looked so huge and messy, but really delicious. 
For the filling I chose caprese salad – favourite summer salad, and to make it a bit different I added some portobello mushrooms.
Believe me, these taste so fresh and yummy you won’t be able to stop.

Here’s what you need.

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Ingredients:
  • 4 mini ciabattas or any other Italian bread, cut in halves
  • 200g/7oz mozzarella, sliced
  • 4 portobello mushrooms
  • 1 tomato, slices
  • a handful of basil leaves
  • 50g/2oz butter
Preparation:
  1. Spread the butter on the ciabattas.
  2. Arrange the mushrooms, mozzarella, basil and tomato.
  3. Season with salt and pepper.
  4. Cook in a heated panini maker for about 5 minutes or until ready.
Enjoy!
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Tip: If you don’t have a panini maker, a grill will do the same job.

Rigatoni with Leek, Asparagus, Broad Beans & Dry Porcini Mushrooms

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Today’s recipe is inspired by Gino D’Acampo’s rigatoni recipe.
I have changed a few things – like instead of peas I used broad beans (I saw them at the market and they looked really good so I decided to use them instead). And also I’ve changed the quantity of some of the ingredients.
But apart from that, I think I pretty much followed his recipe.
It was the first time I made this particular recipe and as it’s always with pasta – it didn’t disappoint me!
It tasted so good, you couldn’t even tell it was vegetarian.
I always had the feeling there was some kind of meat in it, probably because of the porcini mushrooms.

Anyway, here’s what you need for this amazing family favourite!

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Ingredients:

  • 500g/1lb rigatoni
  • 300g/10.5 asparagus, chopped into 3-4cm pieces
  • 100g/3.5 broad beans
  • 2 leeks, thinly sliced
  • 50g/2oz dry porcini mushrooms, soaked in warm water for 15 minutes and drained
  • 1 cup double cream
  • 100g/3.5 butter
  • 1tbsp smoked paprika
  • a bunch of fresh parsley, chopped
  • pecorino cheese, grated
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Preparation:
  1. In a saucepan, place the asparagus and broad beans, cover with water and bring to the boil. Leave for 2 minutes and remove from the hob. Place in a bowl with cold water so the cooking process stops.
  2. Meanwhile, prepare the pasta – follow the instructions on the back of the pack and make sure it’s al dente – just remove the pasta from the hob 2 minutes before the time it’s stated in the instructions.
  3. Heat the butter in a pan, place the leeks, asparagus, broad beans and porcini mushrooms. Cook for 5 minutes, add the cream and mix well. Season with salt and pepper and smoked paprika. Leave for another 5 minutes.
  4. Stir in the rigatoni and leave on the hob for another 2-3 minutes. Serve immediately.
  5. Sprinkle fresh parsley and grated pecorino cheese!
Enjoy!
Tip: If you can’t find dry porcini mushrooms, try using just regular chestnut mushrooms.

Peanut Butter Cupcakes

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Here’s the recipe I tried the other day – peanut butter cupcakes!
They might look really simple (and they are simple to make) but they’re absolutely delicious.
Not too sweet, with grounded peanuts inside and a generous spoon of peanut butter on top.
So for those of you who are nuts about nuts – try this out!:-)

Here’s what you need.

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Ingredients:

  • 100g/3.5oz peanuts
  • 200g/7oz flour, sifted
  • 3 eggs
  • 100g/3.5oz butter, softened
  • 100g/3.5oz sugar
  • 1tsp baking powder

For the topping:

  • 1/2 a cup of milk, warm
  • 100g/3.5oz cocoa
  • 250g/9oz icing sugar
  • 150g/5oz peanut butter

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Preparation:

  1. Preheat the oven to 190°C/374°F.
  2. Whisk the peanuts in a food processor until finely ground.
  3. In a bowl, whisk the butter and sugar and gradually add the eggs.
  4. Add the flour, baking powder and peanuts and mix well.
  5. Divide the mixture into paper cases and bake in the oven for about 20 minutes or until ready.
  6. For the topping – sift the cocoa and icing sugar in a bowl and gradually add the milk. 
  7. Put a spoon of the icing on each cupcake and then add a spoon of peanut butter.
Enjoy!
Tip: Try using some whole peanuts for decoration!
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Coconut & Almond Energy Balls

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You know sometimes how you feel like eating something – small but healthy, that gives you energy.
At least I quite often feel like that, right before dinner, I just need a snack, but not just anything, I’d rather have something light, healthy and nutritious.

So this is how I made this recipe.

I know dates, bananas and raw almonds are super good for you(at leaf they’re the main ingredients in my favourite healthy bars).
Then, I love coconut! And there you go – no fuss, no bake, no cook healthy snack!

Now, I make it all the time and just keep it in the fridge whenever anyone in the house feels hungry.
Oh, they’re perfect for freezing, so make a big batch and freeze half of them! Stock up on a healthy snack!

It’s needless to say how healthy this bonbons are –  no sugar, no artificial flavours, just raw and natural ingredients.

Here’s what you need.

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Ingredients:

  • 1 coconut, grated
  • 200g/7oz dates
  • 200g/7oz almonds
  • 2 ripe bananas
  • cocoa for dusting(if wished)

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Preparation:

  1. Just toss all the ingredient in a bowl and work them with a food processor.
  2. Make small balls and dust with cocoa, if wished.
  3. Arrange on a tray and serve!
Enjoy!
Tip: If you’ve got a sweet tooth(as I do), just add a couple of spoons of pure honey!Yummm!

Strawberries & Feta Cheese Cornmeal Muffins

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Strawberries are in their pick now and strawberry recipes are everywhere in the web
I thought I wanted to make something different so I made these savoury cornmeal muffins with feta cheese, strawberries and poppy seeds.
They are quick and simple to make, taste delicious and are good for you.:-)


Here’s what you need.

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Ingredients:

  • 300g/10oz strawberries, slices
  • 400g/1lb fine cornmeal
  • 150g/5oz feta cheese
  • 3 eggs
  • 200ml/1 cup yogurt
  • 100ml/1/2 a cup sunflower oil
  • 2tbsp poppy seeds
  • 1tsp baking powder
  • 1tsp salt
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Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine all the dry ingredients.
  3. Gradually add the oil, eggs and yogurt and mix well.
  4. Fold in the strawberries and crumble the feta cheese.
  5. Empty the mixture into silicone mould. Cook in the oven for about 30 minutes or until ready.
Enjoy!
Tip: Serve with some extra strawberries on a side!

Salted Strawberry Cheesecake

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This is one of the easiest cheesecake recipes I’ve tried.
It’s not sweet though, or at least it’s not that sweet, which makes it a light dessert option – just strawberries, cream cheese and a bit of cream.
The secret here is to add strawberries into the cream cheese and cream mixture.
Thus, you’ll have a beautiful pink cheesecake, topped up with sliced strawberries.

Here’s what you need.

Ingredients:

  • 600g/1lb strawberries, sliced
  • 600g/1lb cream cheese(such as Philadelphia)
  • 150g/5oz double cream
  • 400g/14oz digestive biscuits, crushed
  • 150g/5oz butter, melted
  • 2tbsp powder sugar
  • 1tsp salt
  • 1 sachet gelatine (13g)

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Preparation:

  1. Grease a loose bottom cake tin, mix the digestive biscuits with the butter and spread evenly on the bottom. Place in the fridge for 30 minutes.
  2. In a bowl, combine the cream cheese, double cream, salt and sugar. Add half of the strawberries and mix well.
  3. Pour the mixture over the biscuits layer and make sure it looks nice and smooth.
  4. Arrange the rest of the strawberries on top and pour the gelatine on top. To prepare the gelatine – just follow the instructions on the back of the pack.
  5. Leave in the fridge for a couple of hours and serve!
Enjoy!
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Tip: Make it a berry cheesecake – just add some berries(your choice)!


Chilli Frittata with Sweet Green Peppers, Onions & Feta Cheese

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I made frittata for the first time yesterday and I loved it!
It’s simply baked omelette – I made it with fresh chillies, sweet green peppers, onions and feta cheese.
It’s really no fuss meal and it’s perfect for those days when you’re running out of time, but must prepare some tasty food for your family!

Here’s what you need.

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Ingredients:

  • 7 eggs, beaten
  • 2 green peppers, sliced
  • 1 onion, finely chopped
  • 2 red chillies, sliced
  • 200g/7oz feta cheese, crumbled
  • 2tbsp olive oil
  • 1tbsp dry thyme
  • salt and pepper

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Preparation:
  1. Preheat the oven to 220°C/430°F.
  2. Heat a pan with olive oils and sweat the onions and peppers,add the chillies.
  3. Beat the eggs in a bowl. Season with salt and pepper.
  4. Add the feta cheese.
  5. In a baking dish, place the onions, peppers and chillies and pour the egg mixture on top.
  6. Bake in the oven for about 25 minutes or until ready.
  7. Remove from the oven, sprinkle some thyme, cut into slices and serve!
Enjoy!
Tip: You can choose different filling for the frittata, so why not try it with some mushrooms, cheddar cheese or chopped tomatoes!:-)

Roasted Tomatoes & Feta Cheese Polenta

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I admit, I haven’t made polenta before, until yesterday.
I am really surprise how simple and tasty this meal is.
I made some roasted tomatoes and topped up the polenta, together with some crumbled feta cheese and herbs.

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It was sooo good!
For those of you who like corn, you’re gonna love this recipe(the polenta is actually ground corn)!
What else can I say – it’s really simple to cook and it only takes a few minutes to prepare the recipe!
Simple but delicious! And healthy!

Here’s what you need.

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Ingredients:

  • 250g polenta/9oz
  • 3 large tomatoes, roughly chopped
  • 200g feta cheese/7oz
  • 100g butter/3.5oz
  • 1tbsp dry thyme
  • olive oil
  • salt
Preparation:
  1. Cook the polenta, according to the instructions on the back of the pack. Stir in the butter.
  2. To roast the tomatoes – heat the oven, place them on a baking tray, drizzle with olive oil and season with salt. Cook for 15 minutes or until ready.
  3. Serve the polenta in a bowl, add the tomatoes and crumble the cheese. Sprinkle the thyme.
Enjoy!
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Tip: Why not try stirring in some grated parmesan while preparing the polenta?:-)

Beetroot & Feta Cheese Dip

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I made this amazing beetroot & feta cheese dip the other day and kind of been eating it everyday since then.
It’s really light but at the same time is quite filling, especially if you decide to have it with some crackers.
I, personally, prefer it with a few oatcakes.

It’s easy to make, but the only downside is the cooking – as you know beetroot takes quite a long time to cook. 
But, fortunately, cooked beetroot is sold in most of the shops, so if you prefer, go for that.
What is funny, though, is that this was meant to be a beetroot soup, not a dip but I somehow decided to make a dip instead.:-)
Anyway, different story..


Here’s what you need for the beet dip.

Ingredients:

  • 3-4 large beetroot
  • 1 carrot
  • 1 onion
  • 3 garlic cloves
  • 200g feta cheese
  • 3tbsp olive oil
  • salt and pepper
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Preparation:

  1. In a pot – place the vegetables, cover with water and bring to the boil.
  2. Simmer for about an hour or when they’re soft enough so you can glen them.
  3. When cooked, drain and leave on a side to cool down.
  4. Blend the vegetable mixture. Add the olive oil.
  5. Mix in the crumbled feta cheese. Season with salt and pepper and serve!
Enjoy!
Tip: Try adding some finely chopped walnuts!

Asparagus, Beans & Coriander Egg Tart

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It’s the asparagus’s season and these beautiful veggies are in every store now.
I love them in any recipe – they go well with almost everything.
One of my favourite one, though, is asparagus, beans and eggs tart.
It’s simple and quick – you only need shortcrust pastry, just throw the ingredients on top and voila!
The result is an amazing veggie tart with a few eggs on top.
Believe me, it is delicious!

Here’s what you need.

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Ingredients:

  • a pack of shortcrust pastry (375g/13oz)
  • a few asparagus
  • a few broad beans
  • 3-4 eggs
  • a handful of fresh coriander, chopped
  • olive oil for drizzling
  • grated cheddar cheese(if wished)

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Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Unroll the pastry on a baking tray.
  3. Spread the veggies on top.
  4. Drizzle with some olive oil. Season with salt and pepper.
  5. Bake in the oven for about 10 minutes. Add the eggs.
  6. Cook for another 5 minutes and sprinkle the cheddar cheese.
Enjoy!
Tip: If you can’t go without some meat, try adding some chopped bacon!