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

Mummy’s Fast & Easy


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.

Mummy’s Fast & Easy
Mummy’s Fast & Easy

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.

Mummy’s Fast & Easy


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!

Mummy’s Fast & Easy

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!

Mummy’s Fast & Easy

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

Meatless Monday: Old – Fashioned Wholemeal Cornbread Muffins

Mummy’s Fast & Easy

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

Mummy’s Fast & Easy


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!