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!-:)

Coffee & Walnut Banana Cake

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Here’s how Sundays should start!

This lovely bitter sweet cake goes perfectly with your morning cup of coffee.

Sweet ripe bananas, walnuts and bitter coffee layer on the bottom – all work together to give you the pleasure you deserve!

It is simple,  so no matter how lazy you feel on Sunday morning, it only takes a few minutes to prepare, and the rest is baking.

A little effort for a big pleasure!

Here’s what you need.

 Ingredients:

  • 3 ripe bananas, roughly cut
  • 250g/9oz plain flour
  • 200g/7oz sugar
  • 100ml/1/2 a cup sunflower oil
  • 100ml/half a cup milk
  • 3 eggs
  • 100g/3.5oz walnuts
  • 1/2tbs baking powder
  • 1/2tbsp salt
  • 3tbsp instant coffee
  • powder sugar
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Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a mixing bowl, combine the flour, sugar, salt and baking powder.
  3. Gradually add the eggs, milk and sunflower oil. Mix well.
  4. Fold in the bananas and walnuts.
  5. Pour the mixture into a greased fluted cake tin.
  6. Combine the instant coffee with about 50ml/1/4 a cup of water. Pour on top of the cake and using a spoon, mix a bit, but do not mix at the bottom, just on top of the cake.
  7. Bake in the oven for about 30 minutes or until ready. Dust with some powder sugar.
Enjoy!
Tip: Try adding a bit of cinnamon in the cake mixture!

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

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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

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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!

No Fuss Pineapple Upside-Down Sponge Cake

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This Nigella inspired recipe is one of the fastest and easiest cake recipes I know.
And the cake looks really attractive.
It took me about 5 minutes to prepare it and another 30 minutes for cooking.
And the ingredients you need are basic ingredients – I’m sure most of you have these stacked in your kitchen cupboard all the time.
You can substitute the pineapple for other fruit you like/have, I believe it will be as tasty as the original recipe.
I haven’t done it myself, but would love to try it with bananas,oranges,grapes,peaches, anything!:-)

Here’s what you need.

Ingredients:

  • 5-6 slices fresh pineapple
  • 100g/3.5oz flour
  • 100g3.5oz sugar
  • 200g/7ozbutter melted
  • 2 eggs
  • 1/2tbsp baking powder
  • 1/4tsp bicarbonate of soda
  • butter for greasing
  • sugar for dusting

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Preparation:

  1. Preheat the oven to 200°C/392°C.
  2. In a bowl, mix the ingredients, apart from the pineapple.
  3. Grease a cake tin with some butter, sprinkle the sugar and layer the pineapple slice.
  4. Pour over the cake mixture and bake in the oven for about 30 minutes or until ready.
Enjoy!
Tip: Add some vanilla essence into the cake mixture for vanilla pineapple cake!

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.

Beetroot & Chocolate Pink Dust Cupcakes

 Do you like chocolate?
And what about beetroot?
Well, I love them both so that is why I combined them into this super sweet cupcake recipe!

I have chosen some pink icing and pink dust so they looked really pretty!

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Get creative and decorate them as you wish – I was even thinking to decorate them with some beetroot but to be honest, didn’t have the time.
Next time I will though!

Anyway, no matter how you decorate them, they will still be delicious!

Here are the ingredients.

Ingredients:

  • 1 beetroot, boiled and mashed
  • 220g/8oz flour
  • 200g/7oz sugar
  • 120ml/half a cup sunflower oil
  • 2 eggs
  • 4-5 heaped tbsp good quality unsweetened cocoa
  • 1tbsp baking powder
  • 1tbsp salt

For decoration:

  • pink icing
  • pink dust

Preparation:

  1. Preheat the oven to 190°C/374°F.
  2. In a bowl, combine the flour, sugar, cocoa, baking powder and salt.
  3. Add the oil and eggs and mix well.
  4. Add the mashed beetroot. Mix gently. 
  5. Spray a cupcake baking tray with some sunflower oil. 
  6. Pour in the cupcake mixture and bake for about 35-40 minutes or until ready.
  7. Leave to cool down and decorate!
Enjoy!

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Tip: Use some extra beetroot to decorate the cupcakes!

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.