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

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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

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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?

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

Mummy’s Fast & Easy


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

Mummy’s Fast & Easy


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!
Mummy’s Fast & Easy

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
Mummy’s Fast & Easy

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!

Mummy’s Fast & Easy

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

Mummy’s Fast & Easy

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!

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