Feta Cheese Oat Bran Muffins

Who says the muffins should be sweet only?
I love savoury muffins, especially the ones I make -spinach & feta cheese corn muffins and the feta cheese oat bran muffins.
They are both absolutely delicious.

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 I’m gonna leave the spinach & feta cheese corn muffins for one of my following blogposts.

Today I’m going to share the recipe for the feta cheese and oat bran muffins with you!
It is super easy and very healthy on top of that!
Thanks to the oat bran, the muffins are so filling and nutritious!
Isn’t it one of the simplest but healthiest foods! I think yes.:-)

And how do you like having the oat bran? Are you a porridge fan? Have you got any recipes you’d like to share?

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If so, The Mornflake Great British Porridge Challenge is now on! Hurry up and submit your recipes!
The competition closes on the 6th of March so get your porridge recipes sent!
More about the rules and prizes of the competition you can find here http://www.mornflake.com/whats-on/competitions/great-british-porridge-challenge.aspx.
Good luck!

Here are the ingredients for my oat bran and feta cheese muffins!

Ingredients:

  • 200g/7oz Mornflake oat bran
  • 100g/3.5oz plain flour
  • 2 eggs
  • 200g/7oz feta cheese, crumbled
  • 260g/9.2 yogurt
  • 100ml/half a cup sunflower oil
  • 1tbsp baking powder
  • 1tbsp salt

Preparation:

  1. Preheat the oven to 220°C/428°F.
  2. In a mixing bowl. combine the flour, oat bran, salt and baking powder.
  3. Add the eggs and yogurt and mix well.
  4. Pour in the sunflower oil.
  5. Fold in the feta cheese gently.
  6. Empty the mixture into a silicone muffin tray.
  7. Bake in the oven for about 30-40 minutes or until ready.
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Enjoy!
Tip: Serve with a bit of butter on a side!

Creamy Leek, Broccoli & Cauliflower Pie

Leek is definitely one of my favourite veggies to cook in the winter!
It is so heartwarming in the cold winter days!
I love it in tarts and pies with lots of cream!:-) Would love to cook a good leek soup as well.

Today’s recipe is simple, yummy and creamy!
The ingredients are broccoli, cauliflower and leek, of course.
What I did differently this time, though, is that I added a few cherry tomatoes for some juiciness!
I used ready to roll puff pastry which I love! All you have to do is just to roll it, instead of spending time making your owl puff pastry! Not that I disapprove that! It is quite time consuming, though and if you’re a busy mum, I’m sure your time is precious!:-)

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So here’s a list of the ingredients for this creamy winter pie!

Ingredients:

  • 500g ready to roll puff pastry, 17.6oz
  • 2 large leek (around 300g), sliced
  • 100g broccoli florets, 3.5oz
  • 100g cauliflower florets, 3.5oz
  • 5-6 cherry tomatoes
  • 200ml double cream, 2/3 of a cup
  • 1egg yolk
  • salt

Preparation:

  1. Preheat the one to 200°C/392°F.
  2. Heat a frying pan with olive oil and add the leek.
  3. Cook for a couple of minutes and add the broccoli and cauliflower florets.
  4. After about 5 minutes add the cherry tomatoes. I used them whole as I love their juiciness, but if you prefer you can cut them in half.
  5. Season with a bit of salt and pepper.
  6. Leave for 2 – 3 minutes and remove from the hob.
  7. Meanwhile, unroll the pastry.
  8. Divide it in two equal parts – one for the bottom and the other one for the top of the pie.
  9. Spray a loose base tart tin with some oil.
  10. Layer the first part of the pastry.
  11. Add the veggie mixture.
  12. Cover the pie.
  13. Brush the egg yolk and bake in the oven for about 30 – 40 minutes until nice and golden.
Enjoy!
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Tip: Try adding some mushrooms in the pie! It’s delicious!

Ginger Terrine Bread with Black Olives & Thyme

I love homemade bread and recently have been making a lot!
It’s just so delicious that you can just eat it by itself.
One of my favourites, is bread with black olives and seeds.
So the other day I decided to make one but I also wanted to make a bread with some fresh ginger.
And the result was a super moist and delicious bread with ginger, olives and thyme.
It actually turned out to be a really successful combination.

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The ginger adds some spiciness to the thyme and olives and makes the bread irresistible.
Especially when it’s still hot, out of the oven.
Well, mine was half finished when still hot.:-) But as I said, you can’t resist.
It is also lovely with some butter. Mmmm, I think I’m gonna have some now.
Here’s what you need for this yumminess.:-)

Ingredients:

  • 700g plain flour
  • 600ml milk
  • 1tbsp baking powder
  • 150g black olives (such as Kalamata), pitted and chopped
  • 2tbsp dry thyme
  • 100g sugar
  • 1tbsp salt
  • 100ml sunflower oil
  • 1 fresh ginger root, grated
  • 2 eggs
  • 2tbsp mixed seeds
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Preparation:

Preheat the oven to 190°C.
In a mixing bowl, combine the flour, salt, sugar and baking powder.
Mix well.
Add the eggs, oil and milk and mix again.
Combine the olives, ginger and thyme with the mixture.
Mix thoroughly.
Place in a silicone terrine mould.
Sprinkle the mixed seeds and bake for about 1 hour or until ready.
Leave to cool down.
Slice and serve.

Enjoy!

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Tip: Do not fill the terrine form to the top, if the mixture is too much, leave a bit. I have filled it up and half of the mixture dripped on my freshly cleaned oven!

Homemade Multi Seed Bread

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Happy New Year!
Hope it’s merry and peaceful for all of you!
Today’s recipe is an amazing homemade multi seed bread.


It’s perfect for dipping into yummy soups. I love it with my pumpkin soup but you can have it with whatever you’d like.
I love the smell of bread cooking in the oven. Can you imagine if there was a candle with this smell? That would be awesome!:-)
So the specific thing about this bread is that I used lard when making it.
That’s actually the secret ingredient.
It might sound not so yummy, but believe me its one of the best recipe for simple homemade bread.

Here’s what you need.

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Ingredients:

  • 1kg/2lb plain flour
  • 4 eggs
  • 1pack of yeast (7g)
  • 1egg yolk, beaten
  • 1tbsp salt
  • 1tbsp sugar
  • 250g/9oz lard, melted
  • 2tbsp sesame seeds
  • 2tbsp poppy seeds

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Preparation:

  1. Preheat the oven to 190°C/374°F. 
  2. In a mixing bowl, place the flour, salt, sugar and yeast. Mix well.
  3. Add the 4 eggs and milk and mix again.
  4. Add half of the lard and make a smooth dough. If necessary, add more flour.
  5. Cover with cling film and leave to rest for about 1 hour. It should double its size.
  6. When ready, divide the dough into 13 -14 equal bowls.
  7. Roll them out and tie them as if you make a knot.
  8. Grease a baking tray with some of the lard and place the balls. Egg wash them with the egg yolk. Sprinkle with the seeds. Pour over the rest of the lard. Leave for another 30 minutes to rest.
  9. Bake in the oven for about 40 minutes or until ready.
  10. Serve hot!

Enjoy!

Tip: Cover with a tea towel when ready. Thus, the bread will stay nice and soft.

Coconut & Lemon Cupcakes


Merry Christmas guys! After so much anticipation Christmas is here!Hope you all have received the gifts you wished for!
Have a wonderful Christmas time!
I am sharing this Christmas Coconut & Lemon Cupcakes today!
Here’s what you need.

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Ingredients:

  • 2 eggs
  • 250g flour, sifted
  • 1tbsp baking powder
  • 2 tbsp lemon zest
  • 100g sugar
  • 150g coconut, grated
  • 100ml sunflower oil
  • 150ml milk
  • 50ml

For the icing:

150g powder sugar
1tbsp lemon juice
1tbsp water
100g coconut, grated

Preparation:

Combine all the ingredients for the cupcakes.
Mix to a thick mixture.
In a cupcake/muffin tray pour the mixture.
Bake in the oven for about 30 minutes or until ready (use a skewer or a toothpick to check).
Leave to cool down.
In a bowl, whisk all the ingredients except for the coconut for the icing together.
Place the coconut in a shallow bowl.
Dip the cupcakes into the icing and then into the coconut.
Place on a cupcake rack.

Enjoy!

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Tip: Use Santa/Rudolph sticks to decorate!

Plum & Walnut Fruit Cake

Fruit, nuts and butter are always a good combination.
They make the perfect dessert any season – just use whatever fruit offers the season.
So, I saw really nice plums the other day(don’t think it’s the plum season, but they were really nice anyway):-)

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They looked ripe and super yummy and I couldn’t resist buying them.
And because it’s the season of the walnuts I decided to make this incredible sweet plum cake.
I actually saw the recipe a couple of years ago on a TV show but I have changed a couple of things to my taste.
Here’s what you need.

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Ingredients:

  • 200g flour
  • 200g butter, melted
  • 100g sugar
  • 2 eggs 
  • 100g double cream
  • 100g walnuts, chopped
  • around 10 plums, cut in halves
  • 1/2tbsp salt

Preparation:

Preheat the oven to 180°C.
In a bowl, mix the flour, half of the butter and salt together.
Cover with cling film and place in the fridge for about an hour.
Meanwhile, whisk together the rest of the butter, sugar, eggs and chopped walnuts.
Add the cream and mix gently.
Take the dough out of the fridge.
On a working surface, dust some flour and roll out the dough.
Grease a baking tray with some butter and spread the dough in it.
Bake in the oven for about 20 minutes.
Take it to and leave to cool down.
Then pour over the mixture.
Arrange the plums on top.
Bake in the oven for about 30 – 40 minutes or until ready.
Serve with some double cream.

Enjoy!

Tip: You can be creative by making a shape, initial or anything else you’d like on the dough.
Kids will love it!

Ginger Santa Claus

So, unfortunately, this is my last Christmas blog recipe in 2013.:(
But that means Christmas is almost here! Yay!
So as a last Christmas recipe this year I am sharing the Ginger Santas. 
They are super cute and on top of that are super delicious.
Kids love them and love helping decorating them.
Ideal for under the Christmas tree!:-)
Here’s what you need.

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Ingredients:

  • 150g dark brown sugar
  • 150g butter, melted
  • 150g self – raising flour
  • 3 eggs
  • 2tbsp fresh ginger, grated
  • 1tbsp cinnamon
  • 1tbsp nutmeg
  • icing (red & white)
  • Santa Claus silicone baking tray

Preparation:

In a bowl, whisk the butter and sugar.
Gradually add the flour and mix.
Add the eggs, one by one an mix well.
Finally, add the ginger, cinnamon and nutmeg.
Mix thoroughly.
Pour the mixture into the silicone Santa Claus tray.
Bake for about 30 minutes or until ready.
Leave to cool down and start decorating.

Enjoy!

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Tip: Do not fill the Santa tray with too much mixture, otherwise they get too big and cannot stay still.:-)

Easy Christmas Pie with Roasted Chestnuts

Here’s this week’s Christmas recipe – chestnuts, mushrooms and butternut squash pie!
I’ve always associated chestnuts with Christmas so this lovely festive recipe reminds us that Christmas is fast approaching!
Have you done your Christmas shopping list yet?:)

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Ingredients:

  • 400g chestnuts, roasted and peeled
  • 800g butternut squash, cooked and mashed
  • 250g chestnut mushrooms, roughly shopped
  • 1 onion, chopped
  • 200g feta cheese, crumbled
  • 300g shortcrust pastry 
  • 1 egg, beaten
  • 1tbsp chili flakes
  • 2tbsp thyme
  • salt and pepper
  • 1tbsp olive oil

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Preparation:

Heat a pan wit the olive oil and place the onion and mushrooms.
Cook for about 10 minutes until soft.
Season with salt and pepper.
Preheat the oven to 190°C.
In a baking tin roll some of the pastry so it covers the tin.
Place the onions and mushrooms.
Then add the whole chestnuts.
Season with chili flakes and thyme.
Cover with the mashed butternut squash and finish with the feta cheese.
Close the pie with the rest of the pastry and wash it with the beaten egg.
Bake in the oven for about 30 minutes or until nice and golden.

Enjoy!

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Tip: Serve with some yogurt on a side.

Cream & Meringue Roulade

Happy Friday!
Here’s a lovely recipe for a Friday night dessert – yummy cream and meringue roulade.

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It only takes 15 minute to prep it and bake it. 
After all it’s the end of the week and you deserve a treat!:)

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Ingredients:

For the roulade:

  • 110g sugar
  • 110g flour, sifted
  • 4 eggs
  • 2tbsp powder sugar


For the filling:

  • 100g meringue, crushed
  • 150ml double cream

Preparation:

Preheat the oven to 190°C.
Combine the ingredients for the roulade and mix well.
Place a piece of baking paper on a baking tray and pour in the batter.
Cook for about 10 minutes.
Meanwhile whisk the cream and add the crushed meringues.
Place a piece of baking paper, bigger than this, on a work surface.
Dust with the powder sugar and turn the sponge out onto the surface, peeling off the baking paper.
Spread the filling thoroughly using a spatula and roll the sponge.
I usually use raspberry sauce to garnish it but it also works well with chocolate sauce.

Enjoy!

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Tip: To make a chocolate sponge, add 3tbsp good quality cocoa into the batter.

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!
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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!