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
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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.

Rosemary Orange Pork Steaks

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Today’s recipe is this succulent pork, cooked in rosemary orange sauce.
I think this sweet and sour combinations just tastes divine, and orange definitely likes pork.:-)
I was wondering what else should I make to accompany the dish, so I decided on tagliatelle.
This is how I made them – cooked them with a bit of cream, Parmesan cheese and then used them as a bed for my rosemary orange pork.:-)
In fact, I love pasta, and the tagliatelle were so good that I just had them on their own on the other day.
The truth is the pork was finished.:-)

Here’s what you need.

Ingredients:

  • 7-8 pork loin steaks
  • 5 oranges, juice only
  • 1 sprig fresh rosemary
  • 2tbsp brown sugar
For the tagliatelle:
  • 250g/9oz tagliatelle
  • 1/2 a cup of double cream
  • Parmesan cheese, grated
  • salt & pepper

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Preparation:
  1. Preheat the oven to 190°C/374°F.
  2. In a saucepan, pour the orange juice, add the rosemary sprig and mix in the sugar.
  3. Cook for about 10-15 minutes to reduce the sauce.
  4. Place the steaks on  a greased baking tray. Season with salt and pepper and pour over half of the orange sauce.
  5. Cover with foil and cook in the oven for about 30 minutes or until ready.
  6. Remove the foil and cook for another 5 minutes.
  7. To prepare the tagliatelle – follow the instructions on the back of the pack. Pour in the cream and sprinkle the Parmesan cheese.
  8. Serve the steak over the tagliatelle and add divide the rest of the orange juice between the steaks.
Enjoy!
Tip: Use extra orange and rosemary to decorate!

Stuffed Avocado Salad

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I’m really into salads – don’t know if this is because they’re easy to make(most of the time) or just because they’re tasty!
Anyway, avocado is one of my favourite fruit and I often combine it into different salads.
Today’s recipe is actually stuffed avocado salad.
The filling is simple to make and tastes amazing – corn, ham, eggs & dill in a lemon mayo dressing!
It’s an attractive meal so if you want to impress your family/guests, I say go for it!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 5-6 ripe avocados, cut in halves and pitted
  • 100g ham/3.5oz ham, finely chopped
  • 4 hard boiled eggs, finely sliced
  • a can of corn(roughly about 200g/7oz)
  • a bunch of fresh dill, chopped
For the dressing:
  • 4tbsp light mayo
  • 1 lemon, juice only
  • salt & pepper
Mummy’s Fast & Easy
Preparation:
  1. Combine the salad ingredients.
  2. Season with salt and pepper and mix well.
  3. In a bowl, mix the mayo and lemon juice.
  4. Add to the salad and mix thoroughly.
  5. Spoon the mixture into the avocado halves and serve!
Tip: It’s a good idea to place the salad mixture into the fridge for at least 30 minutes. Otherwise it may be a bit runny!

Chilli Frittata with Sweet Green Peppers, Onions & Feta Cheese

Mummy’s Fast & Easy

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.

Mummy’s Fast & Easy


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

Mummy’s Fast & Easy

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.

Mummy’s Fast & Easy

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!
Mummy’s Fast & Easy
Tip: Why not try stirring in some grated parmesan while preparing the polenta?:-)

Beetroot & Feta Cheese Dip

Mummy’s Fast & Easy


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!

Grilled Salmon in Strawberry Vinaigrette

Mummy’s Fast & Easy


If someone would had told me that the combination of strawberries, vinegar and black pepper tastes so divine, I would have not believed it.
But now I do. It does taste divine and it is even more delicious with a grilled salmon fillets. 
Again, this recipe is one of the tastiest salmon recipes I’ve tried.
I know I’ve said that before, but I really mean it.:-)
Just try this recipe out for yourself!:-)

Here’s what you need.

Ingredients:

  • 4 salmon fillets
  • 300g/10.5oz strawberries, roughly chopped
  • 2-3tbsp vinegar
  • 2tbsp brown sugar
  • 1tsp black pepper
  • extra strawberries for decoration

Mummy’s Fast & Easy

Preparation:

  1. To prepare the salmon, heat a griddle pan with some olive oil and cook for about 2-3 minutes on each side.
  2. In a saucepan, place the strawberries, vinegar, sugar and pepper. Cook for about 10 minutes, to a thick mixture.
  3. Pour the mixture through a sieve.
  4. To serve the salmon – pour over a bit of the vinaigrette and decorate with some strawberries.
Enjoy!
Tip: Add some fresh mint leaves to decorate.

Camembert & Grapes Turkey Rolls

Mummy’s Fast & Easy


Camembert and grapes can’t go wrong but what happens when you wrap that into turkey breasts?
It might not sound simple, but it is, and it is also quick to make.:-)

As the British summer has finally arrived, this recipe is a great option for a light supper. Just add a side salad or some roasted veggies.

Here’s what you need for these turkey rolls.

Ingredients:

  • 3-4 turkey breast, thinly sliced lengthwise 
  • 150g/5.2oz white grapes, cut in halves
  • 150g/5.2oz
  • Camembert, cut into small pieces
  • salt & pepper
  • olive oil
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Preparation:
  1. Preheat the oven to 220°C/428°F.
  2. Heat a griddle pan and cook the turkey breasts for about 2 minutes on each side. Leave them to cool down.
  3. Mix the grapes and Camembert.
  4. Scoop from the mixture, place on the turkey breasts and roll them up. Use toothpicks or string to close them up.
  5. Place them on a greased baking tray. Drizzle some olive oil and season with salt and pepper.
  6. Cook in the oven for about 30 minutes or until ready.
Enjoy!

Mummy’s Fast & Easy
Tip: Why not try using mixture of white and red grapes?:-)

Asparagus, Beans & Coriander Egg Tart

Mummy’s Fast & Easy


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.

Mummy’s Fast & Easy


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)

Mummy’s Fast & Easy

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!

Greek Style Pasta Salad

Mummy’s Fast & Easy

I love pasta! I can eat it all day, everyday!
But who doesn’t, right?

I had a friend of mine coming over yesterday and was way behind time!
So what to do…And I did this super amazing, quick and tasty pasta salad!
It’s quite filling so it would be good as a main as well.

Here’s what you need.

Ingredients:

  • 500g/1lb penne, cooked
  • 200g/7oz feta cheese, cut into cubes
  • 200g/7oz black olives, such as Kalamata
  • 200g/7oz sun-dried tomatoes
  • a handful of basil leaves
  • 3-4tbsp olive oil
  • 2tbsp lemon juice
  • salt

Mummy’s Fast & Easy

Preparation:

  1. To prepare the pasta – follow the instructions on the back of the pack. Leave it to cool down a bit.
  2. Combine the salad ingredients, apart from the seasoning.
  3. Add them to the pasta and mix gently.
  4. Season with salt, lemon juice and olive oil. Mix again.
  5. Serve cold.
Enjoy!
Tip: Why not try adding some canned tuna!