Baba Ganoush with Homemade Pita Bread

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I’ve been meaning to make this dish for a long time and finally the day has come.
So today, I’m sharing my twist of the popular baba ganoush.

I admit, it was my first time making this and I was a bit sceptic in the beginning but the result was really good and it’s done in only a few steps.

To summarise – quick and easy, really tasty!

Here’s what you need.

Ingredients:

  • 2 aubergines
  • 2-3tbsp tahini
  • 2-3 garlic cloves, crushed
  • 1 lemon, juice only
  • 3-4tbsp olive oil
  • salt and pepper

For the pita bread:

  • 300g/10oz flour 
  • salt
  • water

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Prick the aubergines with a fork. Cook in the oven for about 40 minutes or until the skin is dark  and the inside soft. Leave to cool down.
  3. Meanwhile, prepare the pita bread. Mix the flour, salt and water to a thick dough, roll it out and make the pitas. Make sure they’re thin. Cook them on a  heated griddle pan, 2-3 minutes on each side.
  4. In a bowl, combine the baba ganoush ingredients and  blend it.
  5. Drizzle some extra olive oil and serve with the pita bread.
Enjoy!

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Tip: Decorate with some dill or parsley, if you prefer.

Bacon Wrapped Baby Portobello Mushrooms stuffed with Blue Cheese

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Bacon Wrapped Baby Portobello Mushrooms stuffed with Blue Cheese!
How does that sound?
It is so delicious, I can’t describe it and noone could!
We finished them in like 10 minutes.
It is seriously addictive and once you start, there’s no stopping!
OMG! I sound like a real foodie!:-)
But I am definitely one.
And I live to eat!:-)

Here’s what you need.

Ingredients:

  • about 10 baby portobello mushrooms
  • 10 bacon strips
  • 100g/3.5oz blue cheese, crumbled(I actually used Shropshire Blue which is mixture between cheddar and blue and is sold in the UK, so you can either find and equivalent, use blue cheese only or just mix some cheddar with blue/I, personally think it is tastier with some cheddar and blue!)

For the dressing:

  • a bunch of fresh parsley, chopped
  • 1/2 a cup olive oil
  • 2 garlic cloves, crushed
  • salt

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Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Wrap the mushrooms with the bacon.
  3. Add the crumbled cheese.
  4. Cook for about 10 minute until the cheese is melted. Remove from the oven.
  5. To prepare the dressing – combine all the ingredients in a dressing bowl.
  6. Serve hot with a side of the dressing.
Enjoy!
Tip: You can substitute the portobello mushrooms with chestnut mushrooms!

Mussels in Spicy Tomato Sauce

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Today’s recipe – lovely mussels in spicy tomato sauce!


This dish is soo good, no joke!
If you love mussels and can handle some spicy sauce, you’ll definitely gonna love it.
It is quite simple, but quite delicious.
All you need is a bit of garlic, tomatoes and dill.
And of course, some fresh mussels!

Here are the ingredients.
Ingredients:
  • 700-800g/28oz mussels
  • 500g/18oz tinned tomatoes, chopped
  • 3 garlic cloves, crushed
  • 3tbsp chili flakes
  • 2tbsp olive oil
  • a bunch of fresh dill, chopped
Preparation:
  1. Clean the mussel and debeard them.
  2. Heat a pan with the olive oil, add the garlic and chili flake and leave for about 5 minutes.
  3. Add the tomatoes and stir well. Leave for another 5 minutes.
  4. Finally, add the mussels. Cook them for about 4-5 minutes until they open.
  5. Sprinkle the fresh dill and salt.
Enjoy!
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Tip: Make sure the mussels are closed when you start cooking them, if opened, throw away.

Cheesy eggs with Red Peppers, Tomatoes & Parsley

Mummy’s Fast & Easy


Another sunny day, another sunny recipe!

This is one of my favourite fast foods!:-)
I actually make it more during the summer when I can use seasonal veggies, but as the weather is so nice I decided to make it last night!

If you’d like to have a light but cheesy meal, then this recipe is for you!

It is fast, simple and solo delicious! 
What is more, it is suitable for all three – breakfast. lunch, dinner.
Just get some nice bread and dig in!

Here’s what you need.

Ingredients:

  • 6 eggs
  • 1 onion, chopped, 
  • 2 red peppers, thinly sliced
  • 1 large ripe tomato, chopped into cubes
  • 200g/7oz feta cheese, crumbled
  • a bunch of fresh parsley, chopped
  • salt and pepper
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Preparation:

  1. In a bowl, whisk the eggs and add the cheese.
  2. In a heated pan, place the onions. Cook for 3-4 minutes and add the peppers. Leave for 5 minutes.
  3. Add the tomatoes and cook for another 5 minutes.
  4. Add the eggs and cheese and leave for 5 minutes, until the eggs are cooked.
  5. Season with salt and pepper and sprinkle the fresh parsley.
Enjoy!
Tip: Serve with some yogurt on a side and a nice bread to dip in!

Homemade Lamb Kebabs

Are you guys a meat person or prefer veggie stuff?

I think I’m somewhere in between.
I don’t eat meat that much, but on the other side I can’t go without it.
The same with pretty much everything.
The bottom line is I eat everything! 🙂
What’s your food nightmare?
Is there anything you wouldn’t like to eat?
Leave a comment!

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Anyway, I’d seen a recipe for lamb kebabs in a magazine like ages ago.
It’s been on my mind to make some homemade kebab since then and finally the other day I managed.
They turned out pretty good.
I sever them with some mint sauce and veggie salad.

Here are the ingredients.

Ingredients:

  • 500g/18oz minced lamb
  • 1 egg
  • 1 onion, chopped
  • 100g/3.5oz breadcrumbs
  • 1tbsp cumin
  • a bunch of fresh parsley
  • salt & pepper

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Preparation:

  1. Preheat the oven to 220°/428°.
  2. In a bowl, combine the minced lamb, onion, egg, and breadcrumbs.
  3. Add the seasoning and fresh parsley.
  4. Mix well and leave in the fridge for an hour.
  5. Shape the mixture and stick it onto the skewers.
  6. Cook in the oven for about 45-50 minutes or until ready.
Enjoy!
Tip: Serve with some mint sauce!

Honey & Sesame Seeds Sticky Chicken Skewers

Last week I’ve decided to make some chicken skewers.

I have tried different marinades so I wanted to make something different.
I opened the kitchen cupboard and saw some sesame seeds. 
This is how I decided to make the marinade. I combined the seeds, some dark soy sauce and honey.
And believe me, the result was amazing – succulent sticky chicken skewers!
Combine them with a choice of your favourite veggies – and there you go a perfect healthy dinner.
I, personally, used some mushrooms, courgettes and baby red peppers, oh and some leek!

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Here’s what you need for the recipe.
Ingredients:
  • 800g boneless chicken thighs, cut into big chunks
  • 1 courgette, cut int cubes
  • 200g baby peppers
  • 250g chestnut mushrooms 
  • 1 leek, thickly sliced
For the marinade:
  • 100g sesame seeds
  • 100g honey
  • 100ml dark soy sauce
Preparation:
  1. In a mixing bowl, combine all the marinade ingredients.
  2. Add the chicken chunks.
  3. Mix gently, so all the pieces are covered with the marinade.
  4. Cover with cling film ad place in the fridge for an hour.
  5. Take the chicken out of the fridge and start arranging the skewers.
  6. Put  one chicken piece, a mushroom, a pepper, then a chicken piece, slice of leek and courgette.
  7. You can arrange the skewers as you wish.
  8. Grill them for about 10 – 15 minutes or until ready.
Enjoy!

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Tip: You can even use different types of veggies if you don’t like the ones in this recipe! Just improvise!

Spinach & Pea Salmon Fishcakes

What are your tricks to get your kids to eat their greens?
I have just started weaning my baby and she already dislikes everything green.
So I’m trying to mix her food up so the green is not so green.:-)
And I think it works perfectly!

The recipe I’m sharing today has spinach and peas.
These are certain ‘no no’s for kids but the way they are prepared are actually quite tasty.
I’m sure your kids will love these salmon fishcakes and wouldn’t realise how green they are (from the inside).
Don’t get me wrong, these are not kids fishcakes only.
I love them and can’t get enough of them. One of the best fishcakes recipes I have ever tried!

Here’s what you need.

Mummy’s Fast & Easy


Ingredients:

  • 700g salmon (I used cutlets, because that’s what I had at the moment), steamed and bones removed
  • 200g spinach, steamed
  • 150g peas, pureed
  • 500g potatoes, mashed
  • salt
  • 50ml lemon juice
  • 4 eggs, beaten
  • 200g golden breadcrumbs
  • 150g flour
  • 300ml olive oil

Preparation:

  1. In a mixing bowl, combine the salmon, spinach, potatoes and peas. 
  2. Season with salt and lemon juice.
  3. Blend the mixture.
  4. Cover with cling film and place in the fridge for an hour.
  5. Meanwhile, mix the breadcrumbs and flour in a shallow bowl.
  6. Heat a frying pan with the olive oil.
  7. Take the fishcake mixture out of the fridge and start making fish balls. Do not make them too big as it will take longer to cook.
  8. Dip them int the egg mixture and then coat with the flour mixture.
  9. Cook for about 3-4 minutes on each side until golden.
Enjoy!
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Tip: Serve with some lemon wedges and some fish sauce to dip in!

Stuffed Avocado with Crab Meat Salad

Happy Friday!
The recipe I’m sharing today is a super yummy avocado & crab meat appetiser.
I prepared it for New Year’s Eve and I think it was pretty good with the prosecco!:)
As it was the smoked salmon, but I’m gonna share my New Year’s Eve recipes in the following weeks.
Or at least the stuffed eggs with mascarpone, smoked salmon, chives and Dijon mustard.
They were the cherry of cake!:-) It seems I’ve prepared quite a few stuffed appetisers this New Year’s Eve!:-)
But anyway, here’s what you need for today’s recipe.

Mummy’s Fast & Easy


Ingredients:

  • 4 ripe avocados
  • 1 tomato, chopped
  • 2 cans of crab meat(160g each)
  • 1tbsp Dijon mustard
  • 2tbsp light mayo
  • 1tbsp lemon juice
  • 2tbsp chopped chives
  • extra chives for decoration

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Preparation:

Cut the avocados in half.
Remove the stones.
Open the cans with crab meat and drain them.
In a mixing bowl, place the crab meat, mayo, mustard, tomato, lemon juice and chopped chives.
Mix well.
Stuff the avocados with the salad.
Use the extra chives to decorate.

Enjoy!

Tip: Add some black pepper for peppery flavour!

Meatless Monday: Old – Fashioned Wholemeal Cornbread Muffins

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Happy Meatless Monday again friends!

As Thanksgiving is fast approaching (it is actually almost here) I feel I need to share this wonderful recipe for cornbread muffins.
I know there are so many cornbread muffin recipes out there but this one is really different – it’s really simple, fast and delicious.:)
So make your family and friends happy this Thanksgiving and prepare these old fashioned muffins.

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Ingredients:
  • 2 cups fine cornmeal
  • 1 cup wholemeal flour
  • 1 cup milk
  • 1/2 cup sunflower oil
  • 1 egg
  • 2tbsp sugar
  • 1tsp baking powder
  • 1tsp salt
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Preparation:

  1. Preheat the oven to 190°C/374°F.

  2. Combine all the ingredients and mix thoroughly.
  3. Grease a muffin tray and pour in the batter.
  4. Bake in the oven for about 30 minutes or until nice and golden.
  5. Serve hot with some butter.
Enjoy!
Mummy’s Fast & Easy

Tip: Use a skewer to test whether the muffins are cooked. If it comes clean, they are ready, if not, you need to cook them more. 

What’s your favourite Thanksgiving recipe?

Leave a comment!

Meatless Monday: Roasted Butternut Squash, Walnuts & Feta Cheese Salad

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Happy Meatless Monday guys!

I can’t believe it’s already December! Only 24 days till Christmas left.

Are you excited? As you can probably can tell, I am very.
Christmas is my favourite time of the year with all the Christmas carols, Christmas shopping, gifts and of course, FOOD!
There are so many thing I’d like to cook and share with you! And everything is quick, easy and delicious! 
So stay tuned for my Christmas favourites this month!
Here’s the recipe of the day –  a lovely Butternut Squash & Feta Cheese salad.
It’s warm and wintery and can be a perfect side for Christmas dinner.
It only takes a few minutes and it’s super nutritious.
Combined with feta cheese and walnuts it offers a bouquet of flavours.
Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 400g/1lb butternut squash, roasted and cut into big chunks   
  • 200g/7oz feta cheese, cut into cubes
  • 100g walnuts
  • a pack of mixed leaf salad

For the dressing:
  • 1tbsp balsamic vinegar
  • 4tbsp olive oil
  • salt
Preparation:
  1. In a salad bowl, arrange the leaf salad.
  2. Add the squash and walnuts.
  3. Meanwhile, prepare the dressing by simply whisking the dressing ingredients together.   
  4. Pour in the dressing and mix thoroughly.
  5. Add the feta cheese and serve.
Enjoy!
Tip: Why not try adding some pumpkin seeds!