Stuffed Jalapeño Peppers

Happy Tuesday guys! Today’s recipe is Stuffed Jalapeño Peppers – spicy, tasty and a must for your party!

Stuffed Jalapeno Peppers

I absolutely love these green hot peppers! Unfortunately, they are really hard to find fresh here in the UK. So you can understand my excitement when I found these spicy beauties in one of my local shops – all fresh, dark green and just waiting to be picked up. 🙂 This is what I did. I actually got quite a lot but used them all up. We had an absolute feast with these – added them (like lots of them!) on BBQ Pulled Pork Nachos(I really wanted to share the recipe with you but it was a very late Sunday night and we were just getting ready to watch a movie and all I wanted was to dive in this super yummy tray with nachos :-), but I promise I’ll share the recipe soon. 🙂 Ok, where was I..? Apart form using the jalapenos on almost everything I also made some stuffed ones which turned absolutely amazing. We all love jalapeno poppers but I wanted to try something a bit different that would be tasty and perfect for entertaining friends and family( the festive season is coming!).

Stuffed Jalapeno Peppers

I made salsa with tomatoes, peppers & avocado. The yellow peppers I used taste very different to the jalapeño so it worked fine (in case you’re wondering 🙂 ). Then I added some juicy shrimps that I simply sweated a bit with garlic. Of course, everything was finished up with some cheese. Pop it in the oven for a few minutes and enjoy!

Stuffed Jalapeno Peppers

A quick tip or two: To take some of the heat off of the peppers serve with sour cream. Also, take care when deseeding and cutting these hot beauties, meaning use gloves. I remember years ago, cutting kilos of them without using gloves. Not a good idea, I was on fire, literally, I even thought going to the hospital. Luckily my hands were on fire for a few hours only. People learn from their mistakes, right! 🙂

Stuffed Jalapeno Peppers

Here’s how to make these Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers

Ingredients

  • about 10 jalapenos, deseeded & cut in halves
  • about 20 shrimps, cooked for a few minutes with garlic
  • 1/2 yellow peppers, chopped
  • 1/2 tomato, chopped
  • 1/3 small onion, chopped
  • 1/2 avocado, chopped
  • 1 garlic clove, crushed
  • 1tbsp lemon juice
  • 100g mild Cheddar cheese, grated
  • salt and pepper

Instructions

  1. Preheat the oven to 200°C.
  2. Combine to tomato, pepper, onion, garlic & avocado, season with salt and pepper and add lemon juice. Mix well.
  3. Fill in the peppers with the salsa.
  4. Add a shrimp on each and everyone of them and top up with some grated cheese.
  5. Place in the oven for about 15 minutes.
  6. Serve with some sour cream.
  7. Enjoy!
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Stuffed Jalapeno Peppers

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Stuffed Jalapeno Peppers

Mushroom & Cauliflower Crust Pizza

Happy weekend guys! Today’s recipe is Mushroom & Cauliflower Crust Pizza – topped up with salami, melted cheese, peppers & cherry tomato, this gluten-free pizza is bursting with flavours!

This pizza is like no other! The crust is not as dry as the original pizza crust (no flour, remember). This mushroom & cauliflower crust is super moist and soft and almost falling apart so I recommend using a fork. Does that make it a tart? I’m not sure to be honest. I thought it’s more like a pizza. 🙂 Whatever you choose to call it, this meal is delicious. It’s gluten-free too. I think I already mention that. :-)Bear in mind though that many of the salami & sausages contain gluten so check first if you’ve got intolerance.

It took me about 5 minutes to blitz the crust ingredients and place the crust to bake in the oven. In 20 minutes the crust is done, all you have to do is to arrange the topping and cook for another 10 minutes. Not only tasty and healthy but quite simple!

Mushroom & Cauliflower Crust Pizza

For the pizza crust I used eggs, Parmesan cheese, passata seasoning and of course cauliflower and mushrooms. I simply blitz everything together in my blender, baked the crust, topped it up and bake a few more minutes. From all of our family it seemed I was the biggest fan of this pizza so I almost finished it by myself. 🙂

The toppings I used were salami, Emmental cheese (mild Cheddar works too), cherry tomatoes, peppers and some fresh rocket. You can always add more toppings too or skip the salami for a vegetarian version, whatever you fancy, really! 🙂

Mushroom & Cauliflower Crust Pizza

Here’s how to make the Mushroom & Cauliflower Crust Pizza

Mushroom & Cauliflower Crust Pizza

Mushroom & Cauliflower Crust Pizza

Ingredients

  • 1 small cauliflower
  • 4-5 chestnut mushrooms
  • 150g Parmesan cheese, grated
  • 2 eggs
  • 100ml passata
  • 1tsp dry basil
  • 1tsp thyme
  • salt and pepper
  • For the toppings:
  • 7-8 salami slices
  • 1-2 yellow pepper, sliced
  • 5-6 cherry tomatoes, sliced
  • 150g Emmental cheese, grated
  • fresh rocket for serving

Instructions

  1. Preheat the oven to 200°C.
  2. Mix the pizza crust ingredients in a blender and bake in a greased baking tray for about 20 minutes.
  3. Remove from the oven and add the toppings.
  4. Place back and cook for another 10 minutes. Serve with some fresh rocket.
  5. Enjoy!
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Mushroom & Cauliflower Crust Pizza

I hope you guys like this recipe as much as we did. Stay tuned for more yummy homemade recipes coming very soon. xx

Mushroom & Cauliflower Crust Pizza

 

15 Simple & Tasty Pumpkin Recipes

Happy Sunday guys! Today’s post is about 15 Simple & Tasty Pumpkin Recipes.

I’m pretty sure I’ve got more than that but I’ve chosen the ones that my family and me truly enjoy and make often.

Roasted Pumpkin Hummus

Ok, so the first one is Roasted Pumpkin Hummus 

We really love hummus and this Pumpkin one is a tasty alternative of the regular hummus. Make sure to roast the pumpkin and garlic together. Flavour is amazing!

Pumpkin & Shrimp Soup

Pumpkin & Shrimp Soup

Pumpkin soup is perfect for the chilli days but why not spice things up a bit and add some shrimp? This Pumpkin & Shrimp Soup is simply delicious!

Pumpkin Galette

Pumpkin Galette

This Pumpkin Galette is definitely one of my popular recipes – buttery galette with Pumpkin, cheese & crunchy seeds – delish!

Pumpkin Soup

The Ultimate Pumpkin Soup

This is my favourite recipe for a Pumpkin Soup – simple, with just a few ingredients (and crispy bacon) and super tasty!

Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

This is the last recipe I posted but it’s definitely become one of our favorite heart-warming recipes – Pumpkin, Sausage & Chicken Casserole.

Spinach Pumpkin Cups

Spinach Pumpkin Cups

These pretty cups are perfect for snacking on the go – tasty, healthy & filling!

Pumpkin Cheesecake

Pumpkin Cheesecake

This is no-bake cheesecake with pumpkin & melted chocolate on top – seriously delicious and indulgent!

Pumpkin & Black Quinoa Salad

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

Another one of my favorite – Pumpkin & Black Quinoa Salad with Tahini Dressing. I could probably eat this salad every other day – perfect for a healthy lunch or a light dinner.

Pumpkin & Lentils Cheesy Bake

MeatlessMonday: Pumpkin & Lentils Cheesy Bake

For a meat free Pumpkin recipe, go for this easy cheesy bake – Pumpkin & Brown Lentils – delicious combination. 🙂

No-sugar Pumpkin Banana Cheesecake

No Sugar Pumpkin & Banana Honey Cheesecake

If you’re watching your waistline but still want to indulge into a sweet treat, this recipe is for you – No refined sugar Pumpkin & Banana Cheesecake Pots. And no-baking required!

Pumpkin & Camembert Cups

Meatless Monday: Pumpkin Camembert Cups

Pumpkin & Camembert? Why not! These lovely cups are cheesy, crunchy and yummy!

Succulent Pumpkin Pie

Succulent Pumpkin Pie

This Succulent Pumpkin Pie is a real treat – with dry fruit and lots of pumpkin spice!

Pumpkin & Spinach Terrine Bread

Meatless Monday: Pumpkin, Spinach & Cream Cheese Terrine Bread

A different version of Pumpkin Bread – this is what this recipe is. It’s not the simplest but it’s not that difficult either. I should probably retake the photo though! 🙂

Pumpkin Curry

Pumpkin & Chicken Curry

Another comforting & heartwarming recipe – Pumpkin Curry. With or without chicken the Pumpkin Curry is a must during Fall. 🙂

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin, Avocado & Feta Cheese Salad

Last one is this beautiful Fall Salad with Pumpkin, Avocado, Feta Cheese & Bulgur.

I hope you guys like these recipes and enjoy them as much as we do. Stay tuned for more yummy recipes coming very soon. xx

Falafel Stuffed Eggplant

Happy Friday guys! Today’s recipe is Falafel Stuffed Eggplant – or should I say Eggplant Salad. 🙂 I seriously struggled with the title, but it is basically an eggplant stuffed with falafel, corn & peppers salad. Or is it? I hope you get my point. 🙂

Falafel Stuffed Eggplant

Whatever you decide to call it, this Stuffed Eggplant is super delicious. I used tinned corn, roasted peppers and falafels which were leftovers from the day before. Eggplant and falafels taste really well together. 🙂 The eggplant was hanging alone in the fridge for a few days now so I had to figure out a way/recipe to use it and not waste it (which I hate). That makes it a leftover too, right. It turns out this recipe is made of leftovers. 🙂 So this is what I came up with – Falafel Stuffed Eggplant.

Falafel Stuffed Eggplant

All you have yo do is to bake the eggplant. I cooked it as it is, whole, for about 20 minutes and then simply stuffed it with the rest of the ingredients. To make the falafels, check the recipe here Easy Falafel Pita. They’re pretty simple too. The recipe is with pita bread, but these tasty balls can go on anything – salads, sandwiches, bread, pita, veggies.

Falafel Stuffed Eggplant

Here’s how to make the Falafel Stuffed Eggplant

Falafel Stuffed Eggplant

Ingredients

  • 1 eggplant
  • 3-4 falafels (recipe on the blog)
  • 150g tinned corn
  • 1 roasted red pepper, chopped
  • a bunch of fresh coriander, chopped
  • 1tbsp olive oil
  • 1tbsp fresh lemon juice
  • salt to taste
  • sour cream for serving

Instructions

  1. Preheat the oven to 200°C.
  2. Place the eggplant on a greased baking tray and cook in the oven for about 20 minutes or until ready.
  3. In a separate bowl, combine the corn, roasted peppers, olive oil, lemon juice, salt and coriander. Mix well.
  4. Stuff the eggplant with the salad and add the falafels on top.
  5. Serve with some sour cream.
  6. Enjoy!
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Falafel Stuffed Eggplant

What is happening to the weather, seriously? I had to turn my lights on this morning and the rain was literally pouring when I had to head out. I know it’s probably normal, I simply can’t get over it and not complain about it. As if it’s gonna get better when complaining. At least we got some sunshine at noon ( for about 15 minutes). But let’s concentrate on the positive (meaning my recipe) stuff..

Falafel Stuffed Eggplant

I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Falafel Stuffed Eggplant

Hasselback Butternut Squash Mexican Style

Happy Wednesday guys! Today’s recipe is Hasselback Butternut Squash Mexican Style – a lovely vegetarian recipe that is perfect for a busy weeknight dinner.

Hasselback Butternut Squash Mexican Style

This is a simple recipe but yet so delicious. This succulent Squash is literally bursting with flavors – it’s topped with freshly made guacamole, black beans, sweet red peppers and sour cream. I served this gorgeous Squash with some warmed up tortilla wraps and guess what happened – amazing Squash wraps. I personally had it on its own, just with a generous amount of the toppings so it was a bit like a salad or I’d like to think so. 🙂 No matter what, this is seriously delicious. And it’s on the healthy side too, so why not have a few extra servings. 🙂

Hasselback Butternut Squash Mexican Style

Here’s how to make the Hasselback Butternut Squash Mexican Style

Hasselback Butternut Squash Mexican Style

Ingredients

  • 1 small butternut squash, 'hasselback' cut
  • 1 red pepper, chopped
  • 150g black beans, cooked or from a tin
  • sour cream for serving
  • For the guacamole:
  • 1 ripe avocado
  • 1 lime, juice only
  • 1/2 small red onion, chopped
  • salt to taste
  • a bunch of fresh coriander, chopped

Instructions

  1. Preheat the oven to 200°C.
  2. Place the Squash on a baking tray and cook in the oven for about 30 minutes.
  3. Meanwhile, make the guacamole - mash the avocado and simply mix all the ingredients together.
  4. Serve the Butternut Squash topped up with the guacamole, sour cream, red peppers and black beans. Add some tortilla wraps for tasty Squash burritos.
  5. Enjoy!
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Hasselback Butternut Squash Mexican Style

Why Hasselback? Well, by cutting the Squash that way it cooked really well and quickly and I could easily stuff it with the toppings I fancies. Also it looks pretty cool, don’t you think? 🙂 Do you know that the brighter the food is, the healthier it is, so make sure to stock up on some Squash/Pumpkin this Fall. I’ve got quite a few Pumpkin/Squash recipes which you can check here:

Spinach Pumpkin Cups

Roasted Pumpkin Hummus

Pumpkin Cheesecake

Simple Pumpkin & Shrimp Soup

The Ultimate Pumpkin Soup

Pumpkin & Chicken Curry

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin Galette

Hasselback Butternut Squash Mexican Style

OK, I’ll stop here ’cause the list goes on and on..But I’ll do a nice round-up with my tasty Pumpkin/Squash recipes, hopefully next week, so you could pick the one recipe you fancy and try it at home. I promise, they’re very simple and tasty. 🙂

Hasselback Butternut Squash Mexican Style

I hope you guys like this recipe. Stay tuned for more delicious recipes that are simple to make! I’m going back to cooking and eating, not necessarily in that order! 🙂 xx

Turkey Meatballs Tacos

Happy Taco Tuesday guys! Today’s recipe is Turkey Meatballs Tacos – succulent turkey meatballs on flour tortillas with fresh guac and some other goodies too!

Turkey Meatballs Tacos

I must admit, I was a bit sceptical about this recipe (meatballs on a taco) but I was so wrong. It turned out delicious, quite meaty to be honest. 🙂 But how could it not – juicy meatballs with lots of spices and sweet pepper, fresh guac, black beans & sour cream. You can even add some cheese, fresh jalapenos, coriander and whatnot. Why not build your own taco? Just don’t forget the main ingredient here – the Turkey Meatballs.

Turkey Meatballs Tacos

I made the meatballs quite small on purpose, after all I was gonna put them on a taco so I didn’t want any big ones. I used fresh coriander, red pepper, onion, garlic, cumin, black pepper, nutmeg and I think that’s about it. Oh, and one more thing, these are actually oven-baked. So no frying and you get a healthier option of meatballs. 🙂

Turkey Meatballs Tacos

The kids only had the meatballs though. They’re still not used to have the whole package with the sauces and beans, so they basically had a plain taco – meatballs only which was fine with me, as long as they had their dinner. 🙂

Turkey Meatballs Tacos

These Turkey Meatballs Tacos are super easy to make and that makes them perfect for a busy weekday dinner. You can even try to make the meatballs in advance and then just build your tacos from there. There are so many delicious options to choose from! 🙂

Turkey Meatballs Tacos

Quick tip: For a juicier version of the meatballs I add some grated Parmesan cheese and for a cheesy version – grated Mozzarella. 🙂

Turkey Meatballs Tacos

Here’s how to make the Turkey Meatballs Tacos

Turkey Meatballs Tacos

Turkey Meatballs Tacos

Ingredients

  • 5-6 soft flour tacos
  • For the Meatballs:
  • 450g turkey mince
  • 1 garlic clove, crushed
  • 1/3 red pepper, chopped
  • 1/3 onion, chopped
  • 1 egg
  • 1tbsp breadcrumbs
  • 1tsp nutmeg
  • 1tsp cumin
  • 1tsp black pepper
  • 1tsp salt
  • black beans for serving
  • sour cream for serving
  • guacamole for serving
  • hot sauce, if wished

Instructions

  1. Preheat the oven to 200°C.
  2. In a bowl, mix all the meatballs ingredients and make small meatballs.
  3. Arrange them on a greased baking tray and cook in the oven for about 30 minutes.
  4. Serve the tacos with as many topping as you wish. You can add black beans, sour cream, guacamole or cheese.
  5. Enjoy!
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Turkey Meatballs Tacos

I hope you guys like this recipe as much as we do. Stay tuned for more delicious recipes coming very soon your way. xx

Turkey Meatballs Tacos

Roasted Kale & Feta Cheese Dip

Happy Sunday guys! Recipe of the day is here – Roasted Kale & Feta Cheese Dip – greeny, creamy and so tasty!

Roasted Kale & Feta Cheese Dip

I’m all about dips recently. For some reason, I’ve been making lots of veggie chip, like beetroot, sweet potato & carrots. Even though the kids absolutely loved the veggie chips they’re not that keen on the dips I create. They love regular hummus (by regular I mean just plain hummus, before I’ve added something to it 🙂 ) a lot but this is where there love for dips end. 🙂 I think it’s something to do with their age or simply with the dips I make. 🙂

Roasted Kale & Feta Cheese Dip

If you’re a bit fed up with just regular hummus, although I think I’ll never get fed up with it, or just looking to spice things up a bit, I say you try this creamy Kale Dip. It’s so simple to make and tastes delicious. I’ve mixed it up with some cream cheese, feta cheese, roasted garlic and seasoning. Garlic tastes much better when roasted rather than raw, the flavor can be quite sharp so I tossed a few cloves with the kale and roast everything together in the oven for a few minutes.

Roasted Kale & Feta Cheese Dip

By the way, this green dip works perfect as a spread too. Try adding it on your sandwich/bagel, you can even toss it in your pasta or in your salads. Seriously, if you, like me, are a true kale fan, you’re gonna love it no matter how you consume it. 🙂

Roasted Kale & Feta Cheese Dip

Here’s how to make the Roasted Kale & Feta Cheese Dip

Roasted Kale & Feta Cheese Dip

Roasted Kale & Feta Cheese Dip

Ingredients

  • 150g kale
  • 2 garlic cloves
  • 100g cream cheese
  • 100g feta cheese
  • 1tbsp lemon juice
  • 1tbsp olive oil
  • 1tsp pepper
  • salt to taste

Instructions

  1. Preheat the oven to 200°C.
  2. Spread the kale on a baking tray. Add the garlic, drizzle some olive oil and season with salt.
  3. Place in the oven for about 10 minutes.
  4. In a bowl, place all the ingredients and work the mixture with a food processor till thick and creamy consistency.
  5. Enjoy!
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Roasted Kale & Feta Cheese Dip

I hope you guys like this recipe. Stay tuned for more seasonal recipes that are quick and easy to make and taste delicious! Meanwhile, enjoy the rest of your weekend and I hope you all have a lovely start of the new week. I’m going back to cooking and testing some new recipes, coffee first though.:-) xx

Roasted Kale & Feta Cheese Dip

 

Pizza Muffins

Happy almost Friday guys! Today’s recipe is Pizza Muffins! I’m so excited to share this recipe with you, you may have or have not tried making pizza muffins before, but believe me you should try these! They are so delicious and yet so simple to make! And my preschool daughter loves them and wants them in her lunchbox all the time! What a success! 🙂

Pizza Muffins

OK, so first of all my excitement comes from the fact that I haven’t tried these before and in general was really excited to make pizza like muffins or the other way around, not really sure. 🙂 I used cornflour and plain flour(half and half), some passata, chopped ripe tomatoes, lots of Mozzarella cheese, Parmesan and a bit of mild Cheddar, and one green pepper. Oh, of course and the pepperoni.

The taste guys was amazing, exactly like pizza, like a really good pizza(the best probably). My daughter instantly loved them! 🙂 I really can’t wait to try some other versions, vegetarian probably and share them with you.

Pizza Muffins

The Pizza Muffins are great on the go, for picnic, snack at any time or as an appetizer. There’s a bit of a downside, they’re not really on the very healthy side but I say everything in moderation is ok. 🙂 I’d like to think so. 🙂

If you prefer a vegetarian version, simply skip the pepperoni. I assure these will taste as good as with the pepperoni, more like cheese & tomato pizza, which by the way is my favorite. I mean, what could go wrong with cheese & tomato pizza? Well, there’s probably something but that’s another topic. 🙂

Here’s how to make these pretty Pizza Muffins

Pizza Muffins

Pizza Muffins

Ingredients

  • 120g cornflour
  • 120g plain flour
  • 2 eggs
  • 100ml sunflower oil
  • 100ml yogurt
  • 100ml passata
  • 1 small green pepper, chopped
  • 1 ripe tomato, chopped
  • 150g g Mozzarella cheese, grated
  • 50g Parmesan cheese, grated
  • 50g mild Cheddar, grated
  • about 20 pepperoni slices
  • 1tsp baking powder
  • 1tbsp thyme
  • 5-6 basil leaves
  • 1tsp salt

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl, combine all the dry ingredients and gradually start adding the wet - eggs, yogurt, oil, passata. Mix the mixture well and stir in the chopped tomato and pepper and the basil leaves.
  3. Gently add the cheese. Pour the mixture into a greased muffin tray. Arrange the pepperoni slices - one on top and a few on the sides.
  4. Bake in the oven for about 30 minutes or until ready.
  5. Enjoy!
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Pizza Muffins

I hope you guys like this recipe as much as I do! Stay tuned for more yummy recipes that are quick and very simple to make coming very soon! xx

Pizza Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Happy Friyay guys! Today’s recipe is Cherry Tomato & Cream Cheese Spinach Muffins – perfect for lunch boxes and as a snack on the go!

Cream Cheese & Cherry Tomato Spinach Muffins

I’m all about lunch boxes recently. My daughter is quite fussy so I try to make her lunch boxes healthy, tasty and suited to her taste at the same time. The good thing is she loves fruit and veg so there’s no issue with that. But when it comes to sandwiches, soups and any other homemade food, she’s quite fussy. Number one rule is ‘no white’ which means no feta, no yogurt, no eggs, no cheese even. For example, the other day she asked me to make her a sandwich for school with ham and bread only. Can you believe it? I was pretty sure she wouldn’t like it but when I picked her up from school she’s finished all her lunch box and even said to me the sandwich was super tasty. Really? 🙂 I guess her taste buds are still developing. 🙂

Cheery Tomato & Cream Cheese Spinach Muffins

Also, she really likes savoury muffins, especially the spinach ones I make. So I thought I’d make some for her lunch box. I used cream cheese which I mixed with the spinach so she won’t tell there’s some. The ones I usually make are with feta cheese and she always picks it out. I added some sliced cherry tomatoes as I know she loves them. However she picked them out too. She really liked the muffins though and even wanted some more for the next day, apart from the cherry tomatoes which she asked me to pick out. 🙂 So, yes I’m all about school lunches now. 🙂

Cream Cheese & Cherry Tomato Spinach Muffins

I personally love these Spinach Muffins, I can’t get enough of them. But how could you not like them – they’re pretty, they’re tiny (like ‘two big bites’ tiny) and they taste amazing. As I already mentioned, perfect for lunch boxes, picnics and simply as a snack on the go.

Cherry Tomato & Cream Cheese Spinach Muffins

These beauties are very simple to make – eggs, flour, spinach, cream cheese and a few cherry tomatoes. All you have to do is mix the ingredients together and bake. Simple as that.

Here’s how to make the Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Cherry Tomato & Cream Cheese Spinach Muffins

Ingredients

  • 200g flour
  • 100g spinach, pureed
  • 2 eggs
  • 1cup yogurt
  • 50g butter, melted
  • 200g cream cheese
  • 5-6 cherry tomatoes, sliced
  • 1tsp baking powder
  • 1tbsp mustard seeds
  • 1tsp salt

Instructions

  1. Preheat the oven to 180°C.
  2. In a bowl, mix the spinach and cream cheese. Add the butter, eggs and yogurt and mix well.
  3. Gradually start adding the dry ingredients - flour, baking powder, mustard seeds and salt.
  4. Empty the muffin mixture in a greased muffin tray. Throw a few cherry tomato slices and bake in the oven for about 30 minutes.
  5. Enjoy!
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Check out my other Spinach Muffin recipes here:

Spinach Bites

Meatless Monday:Spinach Cups with Cream Cheese

Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds

Spinach & Quinoa Bites

Spinach Pumpkin Cups

Cheesy Chicken & Spinach Bites

I hope you guys like this recipe and hopefully your little ones will love it too. Stay tuned for more quick, easy & tasty recipes, hopefully ‘school friendly’ too 🙂 , coming very soon. xx

Figs & Goat’s Cheese Galette

Happy Wednesday guys! Today’s recipe is Figs & Goat’s Cheese Galette – sweet and sour, the combination of ripe figs, goat’s cheese, buttery galette and a bit of honey is just perfect!

Figs & Goat's Cheese Galette

As you may know I love galettes and I’ve made quite a few different versions, most of them (if not all) savoury ones. So it was time to make a sweeter version of this amazing buttery beauties. I had these ripe figs and all I could think about was figs and goat’s cheese. I got myself some goat’s cheese and I decided I wanted a galette with figs. The rest of it you can see on the photos. 🙂

Figs & Goat's Cheese Galette

The recipe is very simple. The only thing you need to do is the dough for the galette. You’ll only need flour, butter and yogurt, simple as that. I had the Figs & Goat’s Cheese Galette with some honey for a kick of sweetness. And this would especially help when the gigs are not so sweet (and they’re usually not, but are still delicious) :-).

By the way, I’ve also made a Fig Tart that is very similar to the galette. It was a great success so if you’d like, you can find the recipe here:

Fig & Goat’s Cheese Honey Tart

Figs & Goat's Cheese Galette

I feel a bit sad that Summer is almost gone but at the same time so inspired. I’ve got so many ideas for yummy recipes with seasonal fruit and veg that I can’t wait to try them out. I probably need to start jotting them down, they’re so many. Well, to be honest, that’s the case every time the seasons change but hey, I’m a foodie and I get excited about food. 🙂 I hope you do too. 🙂

Figs & Goat's Cheese Galette

Here’s how to make the Figs & Goat’s Cheese Galette

Figs & Goat’s Cheese Galette

Figs & Goat’s Cheese Galette

Ingredients

  • 300g flour
  • 150g butter, melted
  • 1 cup yogurt
  • 1tsp salt
  • 7-8 ripe figs, cut in halves
  • 150g goats cheese
  • 100g cream cheese
  • honey for serving

Instructions

  1. In a bowl combine the flour, butter and yogurt. Add a bit of salt and start making the dough. Cover with a cling film and refrigerate for 30 minutes.
  2. Preheat the oven to 180°C.
  3. Cut the figs in halves.
  4. Roll out the dough and make a circle thick about 1cm. Make sure to leave about 2-3 finger at the edges so you can close the galette.
  5. Spread the cream cheese and add the goat's cheese on top evenly.
  6. Arrange the figs and place in the oven for about 30 minutes.
  7. Remove from the oven and serve with some honey.
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Figs & Goat's Cheese Galette

For more delicious Galette recipes check out the links below.

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Figs & Goat's Cheese Galette

I hope you guys enjoy this recipe. Stay tuned for more seasonal recipes coming very soon. And I promise they’re all quick, easy and very tasty. 🙂