Roasted Peppers, Feta Cheese & Dill Pearl Barley Salad

Mummy’s Fast & Easy


This recipe is for all of you who love barley, wheat, bulgur, quinoa, etc., and all other kinds of grains!
I’m a big fan of these, as they are not only healthy and nutritious, but they taste really good!
I cannot eat a certain food only because it’s healthy, it must taste really good!

So, If you’re convinced now, let’s discuss the recipe – red peppers, my favourite feta cheese, dill and salad dressing.
These simple ingredients add so much flavour to the pearl barley!
A bowl of this goodness will keep you going for quite a while and will give you the energy you need to be,or rather say keep being, a super Mum!:-)

Here’s what you need.

Ingredients:

  • 250g/9oz pearl barley
  • 5-6 roasted peppers, chopped
  • 200g/7oz feta cheese, crumbled
  • a bunch of fresh dill, chopped
For the dressing:
  • 3tbsp sunflower oil
  • 1tbsp lemon juice
  • salt
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Preparation:
  1. To prepare the pearl barley – follow the instructions on the back of the pack. When ready, leave it to cool down.
  2. In a mixing bowl, combine the peppers, dill and cheese. Add the barley and mix well.
  3. Pour over the dressing ingredients and stir well the salad.
  4. Serve with some extra lemon wedges.
Enjoy!
Tip: This salad is good tho stay longer in the fridge, so why not make more and enjoy during the week!

Beef, Peas & Carrots Pastry Rolls

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Today’s recipe is delicious pastry rolls with minced beef, peas and lots of spices filling.

I love pastry, especially savoury pastry rolls and samosas, so this recipe is kind of combination of these.
One of the reasons I really like making pastry rolls is that you can choose your fillings – sweet or savoury you can adapt them to your taste!
And because I love spicy food, I made mine pastry rolls a bit spicy!;-)

Here’s what you need for them.
Ingredients:
  • 200g/7oz minced beef
  • 1 onion, chopped
  • 1 carrot, chopped
  • 100g/3.5oz frozen peas
  • 1tbsp cumin
  • 1tbsp black pepper
  • 1/2tbsp chilli flakes
  • salt
  • 1 egg, beaten
  • filo pastry(as much as you need)

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Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Heat a pan with the olive oil, add the onions and carrots and cook for 5 minutes.
  3. Then add the beef and peas. Mix well and add the seasoning – salt to taste, cumin, black pepper and chilli flakes. Stir well and leave for another 10 minutes. Leave to cool down.
  4. Prepare your pastry layers. Spoon the mixture on a layer, brush with the egg on the edges and roll. You can make rolls, triangle or whatever shapes you’d like and as big as you’d like. When all the pastry is done, brush them with the egg mixture and place on a grease baking tray.
  5. Bake in the oven for about 15 minutes or until golden.
Enjoy!
Tip: Why not have some veggie rolls instead – just omit the beef!-:)

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

Mummy’s Fast & Easy


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

Mummy’s Fast & Easy

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

Mummy’s Fast & Easy

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!

2 Cheese & Eggs Eggplants

Mummy’s Fast & Easy

You’ll probably think I’ve been having way too many eggplants recently!:)
Not far from the truth, but what’s wrong with that anyway.:-)

Today’s recipe is soo cheesy and gooey that will melt your heart.
To compliment the cheeses, I’ve added some eggs, spring onions and lots of dill!
The result – delicious quick-fix dinner!

Here’s what you need.

Ingredients:

  • 2 large eggplants, halved
  • 3 eggs
  • 150g/5oz feta cheese
  • 150g/5oz mild cheddar cheese, grated
  • 3 spring onions, chopped
  • a bunch of fresh dill, chopped
  • salt and pepper

Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Scrape out the flesh of the eggplants.
  3. In a bowl, mix the eggs and feta cheese. Add the spring onions, dill, pepper and salt.
  4. Pour the mixture equally between the eggplants. Add the grated cheddar on top.
  5. Bake in the oven for about 20 minutes or until ready. 
Enjoy!
Tip: For the meat lovers – add some sliced bacon in the egg & cheese mixture!

Quick Fix Carrot, Cumin & Dill Salad

Mummy’s Fast & Easy

Cumin’s been known for its numerous health benefits – cancer prevention, helps digestion and what not.

What happens when you combine it with other super foods – dill, carrots and garlic?
You’re gonna have a lovely quick fix salad!
I was a bit sceptic, as I thought cumin is not a salad spice.
But it goes really well with these veggies and makes the perfect healthy salad!

Here are the ingredients.
Ingredients:
  • 500g/17oz carrots, grated
  • 3 garlic cloves, crushed
  • a bunch of fresh dill, chopped
  • 3tbsp cumin
For the dressing:
  • 3tbsp lemon
  • salt
  • 1/2tbsp pepper
Preparation:
  1. In a bowl, combine the carrots, garlic and dill. Add the cumin and mix well.
  2. Combine the dressing ingredients and pour over the salad.
  3. Mix well and serve!
Enjoy!
Mummy’s Fast & Easy
Tip: Why not add 1-2tbsp of pure honey?You’ll be surprised how well it goes with this salad.:-)

Eggplant & Feta Cheese Vegetable Salad

Mummy’s Fast & Easy


Another eggplant recipe!

It’s quite similar to the stuffed eggplant rolls but this time there’s grated carrots, tomatoes, and feta cheese.
And there’s no chicken!
It’s quite filling, even though it’s a salad, so you can actually have it on its own.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 1 grilled eggplant, diced
  • 1 large tomato, chopped
  • 2 roasted peppers, thinly sliced
  • 1 carrot, grated
  • 150g/5oz feta cheese, crumbled
  • a bunch of fresh parsley, chopped

For the dressing:

  • 3-4 tbsp olive oil
  • 2tbsp lemon juice
  • salt & pepper

Preparation:

  1. In a mixing bowl, combine the vegetables.
  2. Mix the dressing ingredients together and pour over the veggies. Stir well.
  3. Add the cheese and parsley and mix well.

Enjoy!
Tip: Walnuts go extremely well with this salad – just chop them and add a handful.

Stuffed Grilled Eggplants with Grilled Chicken, Roasted Peppers & Dill Salad

Mummy’s Fast & Easy


What would you say about grilled eggplants stuffed with chicken & roasted peppers salad on a bed of mixed leaf salad?

I say, one of my best eggplant recipes so far! 
It’s just brilliant!

I had grilled the eggplants and I was about to make eggplant lasagna.
I don’t know why, but I’ve changed my mind at the last moment and there you go – succulent eggplants stuffed with grilled chicken & roasted peppers.
Best things in life happen unexpectedly, right!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 1-2 eggplants, 
  • 1 grilled chicken breast, thinly sliced
  • 2-3 roasted peppers, thinly sliced
  • 3-4tbsp light mayo
  • a handful of fresh dill, chopped
  • 2 spring onions, chopped
  • 2 garlic cloves, crushed
  • 2tbsp lemon juice
  • salt
  • extra spring onions for decoration
  • mixed leaf salad 

Preparation:

  1. Cut the eggplants lengthwise, thinly, brush them with olive oil and grill them on a heated griddle pan for about 2-3 minutes on each side.
  2. Combine the chicken, roasted peppers and onion. Add the garlic, lemon juice, salt and dill. Finally add the mayo and stir well.
  3. Layer chicken salad on each eggplant piece. Roll it up and close it with a spring onion.
  4. Serve on a bed of mixed leaf salad.
Enjoy!
Tip: Try adding some chopped walnuts in the chicken salad!

Courgette & Almond Salad in Warm Tahini Dressing

Mummy’s Fast & Easy

Today’s recipe is an amazing light and delicious salad in warm tahini and honey dressing.
What you need is just some courgettes, almonds and smoked cheese.
It’s crunchy, sweet and sour so if you like that combination you’re gonna love it.

And let’s not forget the  numerous health benefits of the almonds and courgettes!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 3 courgettes
  • a handful of raw almonds
  • 100g/3oz smoked cheese, thinly sliced

 For the dressing:

  • 2tbsp tahini
  • 1tbsp warm honey
  • 1tbsp lemon juice
  • 1tbsp olive oil 
  • salt and pepper

 Preparation:

  1. Use a vegetable peeler and cut the courgettes into thin ribbons.
  2. Place in a shallow bowl. Add the cheese and almonds.
  3. To prepare the dressing – just whisk together the ingredients.
  4. Pour over the courgette salad and serve.
Enjoy!
Mummy’s Fast & Easy
Tip: Why not try adding some fresh mint leaves?

Butternut Squash Balls with Risotto & Feta Cheese

Mummy’s Fast & Easy


Today’s recipe is one of my favourite appetiser recipes.
I am not sure how to call it, but let’s say Butternut Squash Balls with Risotto & Feta Cheese!
Sounds goods, doesn’t it?
And it’s even more delicious.

As you understand, there’s butternut squash, cheese, rice and seasoning.
I served the balls with some parsley dip which is easy to make.
It goes so well with them that I can’t imagine having them with something else.

On top of everything, the butternut squash balls are really good-looking!:-)

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 300g/10oz butternut squash, grated
  • 100g/3oz arborio rice
  • 200g/7oz feta cheese, crumbled
  • 3 eggs
  • 3 garlic cloves, crushed
  • 2tbsp olive oil
  • 1tbsp dried oregano
  • flour and/or breadcrumbs for dusting
  • salt and pepper

For the parsley dip:

  • a bunch of fresh parsley
  • 200g/7oz mayonnaise
  • 3-4tbsp lemon juice
  • salt

Preparation:

  1. Preheat the oven to 220°C/428°F.
  2. Heat a pan with the olive oil. Add the garlic and then the arborio rice. Cover with water and simmer for 10 minutes.
  3. Add the grated butternut squash to the pan. Cook for 5-10 more minutes, stirring constantly. If necessary, add more water. Season with the oregano, salt and pepper. Leave it to cool down.
  4. To prepare the parsley dip, simply blend the ingredients.
  5. In a mixing bowl, mix the rice and squash with the eggs. Add the feta cheese and make small balls.
  6. Place the flour and breadcrumbs on a plate. Roll the balls into the flour and then into the breadcrumbs. If you prefer, you can use just one of the ingredients but I think the balls taste better with both flour and breadcrumbs coating.
  7. On a baking tray, covered with a baking sheet/foil, arrange the balls.
  8. Bake in the oven for about 40 minutes or until ready.
  9. Serve with the parsley dip.
Mummy’s Fast & Easy
Enjoy!

Tip: Why not try adding some chopped walnuts in the squash mixture?