Zucchini Galette

Mummy’s Fast & Easy

Don’t you guys love summer!
It’s definitely my favourite season, not only because of the sun and hot weather, but because of the amazing fruit and vegetables it offers.
To celebrate the great summer weather, I’m sharing another summer recipe – Zucchini Galette.
It was the first time I was making it and the only thing I regret is not making it before!:-)
Actually, if I think about it, this might be my favourite zucchini recipe so far!
What is it – it’s a layer of cheese, eggs and zucchini, all wrapped in a crispy butter dough!
So good and simple!

Here’s what you need. 

Mummy’s Fast & Easy
Ingredients:
  • 300g flour/10.5oz
  • 1 cup yogurt
  • 2 courgettes, sliced thinly, lengthwise
  • 3 eggs, beaten
  • 200g/7oz feta cheese
  • 100g/3.5oz cheddar cheese, grated
  • 150g/5oz butter, melted
  • 1tbsp thyme
  • 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 courgette slices and drizzle with some olive oil. Sprinkle salt and thyme.
  8. Wrap the galette and bake in the oven for about 30 minutes or until ready.
Enjoy!

Tip: Substitute the thyme wiith fresh dill – it goes perfectly with the courgettes!

Chorizo & Ham Spinach Muffins

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Another recipe with spinach today!
If you think I’ve got spinach left from the previous recipe, you’re right!:)
I like to use everything in the fridge and I barely throw any food!
It’s as bad as crime to me!:)

So the recipe of the day is chorizo & ham spinach muffins.
As much as I love sweet stuff, I prefer making and having savoury muffins.
These are so appetising – have them as a starter, main or snack.
They’ll definitely fill you up and stock up your iron levels!:-)

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 400g/1lb flour
  • 2 eggs, beaten
  • 1 cup yogurt
  • 100g/3.5oz spinach, frozen
  • 50g chorizo, chopped in tiny pieces
  • 100g/3.5oz ham, chopped in tiny pieces
  • 200g/7oz cheddar cheese, grated
  • 1/2 a cup of sunflower oil
  • 1-2tbsp baking powder
  • 1/2tbsp salt
Mummy’s Fast & Easy
Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, salt and baking powder.
  3. Add the eggs, oil and yogurt. Mix well.
  4. Fold in the ham, chorizo and spinach.
  5. In a silicone mould, sprinkle cheddar cheese.
  6. Pour from the mixture and bake for about 25-30 minutes or until ready.
Enjoy!

Tip: If you’d rather have a vegetarian option go for spinach & feta cheese muffins!

Spinach, Feta Cheese & Tomato Frittata

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Today’s recipe is a quick and tasty summer idea – ready in just a few minutes.
It’s quite similar to egg omelette, almost the same to me.:)
There’s spinach, onions, tomatoes and lots of feta cheese.
Also, a bit of milk and flour to make the mixture light and creamy..
I used fresh mint for decoration, but you can try anything you like – fresh parsley, basil, thyme, you name it.:)

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 10 eggs, beaten
  • 200g/7oz feta cheese, crumbled
  • 200g/7oz spinach, frozen
  • 1 ripe tomato, diced
  • 1 onion, chopped
  • 1/2 cup of milk
  • 2tbsp flour
  • 2tbsp olive oil
  • salt and pepper
  • fresh mint for decoration
Mummy’s Fast & Easy

Preparation:
  1. Heat a pan with the olive oil.
  2. Place the onions and tomatoes and cook for about 5 minutes.
  3. Add the spinach and leave for another 2 minutes.
  4. Whisk the milk and flour and add to the egg mixture.
  5. Add the cheese to the pan and pour over the egg mixture.
  6. Season with salt and pepper.
  7. Cook fo 5 minutes, cover with lid and leave for another 10 minutes or until ready.
  8. Cut into pieces, decorate with the mint and serve!
Enjoy!
Tip: Try adding some chopped green peppers!

Courgette Flower Bake

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It’s the first time I’m making courgette flowers and I absolutely loved it.
They’re so fresh, tasty and easy to make – I’d say ‘one of the best tastes of summer’.:-)
I know it might be difficult to find them but they’re totally worth the search.

Most of the courgette flower recipes I was browsing were deep fried or stuffed.
I decided to make something in between which was even easier for me.
You only need a few organic eggs, feta cheese and Parmesan.
And of course, some fresh herbs.
The rest is left to the oven.

Here’s what you need.

Mummy’s Fast & Easy

 Ingredients:

  • 7-8 courgette flowers
  • 4 eggs, beaten
  • 200g/7oz feta cheese, crumbled
  • 100g/3.5oz Parmesan, grated
  • 2 tbsp olive oil
  • a bunch of fresh parsley, chopped
  • salt and pepper

Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 200°C/ 392°F.
  2. Grease a baking tray and layer the flowers.
  3. Pour over the egg mixture and the crumbled cheese.
  4. Sprinkle the grated Parmesan and season with salt and pepper.
  5. Bake in the oven for about 20 minutes or until ready.
  6. Sprinkle some fresh parsley on top.
Enjoy!
Tip: Try adding some chopped chillies in the mixture.

Rosemary Crackers

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Do you like crackers?

If you do, just continue reading.
As I do like crackers in all their varieties, I thought it’s about time to make my own homemade ones.
And to use the lonely rosemary in the fridge, that was about to be thrown away, I decided on making rosemary crackers or savoury biscuits (whatever you prefer to call them).
They’re really simple but they’ve got lovely flavour -garlic, rosemary, lots of olive oil and freshly ground black pepper.
Really nice bites – they’re good on the go or just as a light snack.

Here’s what you need.

Mummy’s Fast & Easy
Ingredients:
  • a bunch of fresh rosemary, chopped
  • 150g/5oz flour
  • 3 garlic cloves, crushed
  • 1 egg
  • 1/2 a cup olive oil
  • 1tsp baking powder
  • salt & pepper
Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the rosemary, garlic, flour, baking powder, salt and pepper.
  3. Add the egg and olive oil. Mix well until a smooth and moist dough.
  4. Roll it out, about 2cm thin and cut small crackers.
  5. Place on a greased baking tray and bake in the oven for about 25 minutes or until ready.
  6. Sprinkle some freshly ground pepper and serve.
Enjoy!

Tip: Rosemary’s got quite strong flavour so be careful when deciding on how much to put in the crackers.

Bacon & Cheese Polenta Muffins

Mummy’s Fast & Easy


Today’s recipe is one my favourite breakfast recipes, especially on a lazy Sunday morning.
Bacon & cheese polenta muffins – believe me, these taste great!
They’re easy to make – you only need a few ingredients.
You can’t go wrong with bacon & cheese, can you!:-)
I think polenta is so fast with melted cheese so I use polenta and just a bit of flour for this recipe.

Here’s what you need.

Ingredients:

  • 150g/3.5oz polenta
  • 50g/2oz white flour
  • 6 bacon strips
  • 150g/3.5oz mild cheddar cheese, sliced/grated
  • 2 eggs
  • 1/2 a cup of yogurt
  • 2tbsp sunflower oil
  • 1tsp baking powder
  • 1tsp salt
  • 1tbsp dry thyme
Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the polenta, flour, salt and baking powder and mix.
  3. Add the eggs, oil and yogurt and work the mixture with a hand mixer to a thick consistency.
  4. Form a small ball, place the cheese slices in the middle and wrap it up with the bacon strip. Do the same with the rest of the mixture.
  5. Place the muffins in a silicone mould and bake for about 30 minutes or until ready.
  6. Sprinkle the dry thyme and serve hot!
Enjoy!
Tip: Try adding some maple syrup on top of the muffins just before you serve them. Tastes delicious!:-)

Messy Caprese Style Paninis

Mummy’s Fast & Easy








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.

Mummy’s Fast & Easy

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!
Mummy’s Fast & Easy
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

Mummy’s Fast & Easy

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!

Mummy’s Fast & Easy

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
Mummy’s Fast & Easy
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.

Mummy’s Fast & Easy

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

Mummy’s Fast & Easy

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!
Mummy’s Fast & Easy

Coconut & Almond Energy Balls

Mummy’s Fast & Easy

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.

Mummy’s Fast & Easy


Ingredients:

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

Mummy’s Fast & Easy


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!