Three Cheese Savoury Muffins

Happy Tuesday ally! Today’s recipe – Three Cheese Savoury Muffins or should I say bread –  is simply amazing.

Three Cheese Savoury Muffins

I can’t tell you how delicious these cheesy buns turned! Yum, yum, yum…

The cheese literally exploded, imagine how much was in there. If you are cheese lover like me you’d love these, no doubt. There’s Parmesan cheese, Mozzarella & Feta. And the recipe is actually quite easy. I saw a similar recipe on the web and I really liked the idea, I haven’t used the same ingredients though, I kind of made my own muffins/buns. Really not sure how to call them – they’re baked in a muffin tray so that’s why I called them muffins but on the other side are like bread/buns. Anyhow, you get the point. And it is that they’re super delicious.

Three Cheese Savoury Muffins

I had barely finished taking photos of these beauties and they were all gone. 🙂 Well, I helped too. In fact, I did a really good job finishing three of these Three Cheese Savoury Muffins. 🙂

Here’s how to make Three Cheese Savoury Muffins.

Three Cheese Savoury Muffins

Three Cheese Savoury Muffins

Ingredients

  • 400g flour
  • 1 sachet(7g) yeast
  • 1tsp salt
  • 300ml milk
  • 50g butter
  • 200g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 100g Feta Cheese, grated
  • 1 egg yolk
  • extra butter for baking
  • chopped parsley for sprinkling

Instructions

  1. In a bowl, combine the flour, yeast, salt and milk. Work the dough, place in a bowl, cover with a tea towel and leave for about 30 minutes to rise. If necessary add more milk.
  2. Preheat the oven to 180°C.
  3. Divide the dough into 7-8 equal parts.
  4. Roll each out in oval shape and sprinkle a mixture of the cheese on half of it. Start wrapping and halfway through make a few cuts with a knife. Finish wrapping the bun so you have something like a wrap.
  5. Now make a ring and place in a greased with butter muffin tray.
  6. Repeat with the rest of the muffins.
  7. Brush the muffins with the egg yolk and then sprinkle with the parsley.
  8. Bake in the oven for about 30 minutes or until ready.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://mummysfastandeasy.com/2017/03/14/three-cheese-savoury-muffins/

The dough is made of flour, yeast and milk. I should say, I am not that good in making dough for bread but this was really simple and turned out delicious. All you need to do is to combine the ingredients, work the dough and then wait for it to rise.

This is another delicious recipe using muffin tray. It makes me think I actually need to change mine, it’s been a good few years of use. In fact, I need a whole lots of baking equipment. Can’t wait to pick up some new and exciting stuff soon.

Three Cheese Savoury Muffins

I used dry parsley again. As I Mentioned in my previous post I’ve been using it very often. It’s all chopped up for you and ready to use. Plus, you’re not gonna need to worry how to store it for longer. On the other side though, fresh is best. 🙂 But this is what works for me at the moment.

Three Cheese Savoury Muffins

The Three Cheese Savoury Muffins would be ideal snack for picnic. They really got me thinking about spring, sun and picnics. My daughter absolutely loves having picnics, so as my whole family and I can’t wait for the weather to get warm and sunny so we can enjoy a nice day out.

I should probably make a double batch of these then. 🙂

They are perfect for sharing, as a side, as a snack, just one of these get together recipes. Make sure to have them when they’re nice and warm and the cheese is melted. Nothing better than a melted three cheese bun. Nom, nom, nom. 🙂

Three Cheese Savoury Muffins

Spinach Pumpkin Cups

Happy Friday guys! The recipe of the day is here – Spinach Pumpkin Cups with cheese centre! And the weekend is coming too! Wow! Have you got any plans? Now that I’ve done my Christmas shopping, I can relax. I’ve got lots of cooking planned, hopefully will manage to do half of it. But, yes, lots of new festive and not so festive recipes coming so stay tuned. All of them will be simple, easy and super delicious, I promise. 🙂

I can’t believe I’m actually writing my third post this week! Woohooo, go me! 🙂 As I shared in my previous posts, that was what I was aiming for – three tasty recipes per week. It’s been two posts so far but slowly, I think I’ll be able to share three recipes. And, don’t get me wrong, I’ve got plenty of recipes, but the biggest problem is to find the time! Well, I suppose I need to be more organised, and I’ll always find time, or at least most of the time. 🙂

Spinach & Pumpkin Cups

This recipe is similar to my Spinach Cups recipe but there’s a yummy pumpkin layer. It’s basically two-layer muffin or cup. I don’t really know how I came up with the idea to combine pumpkin and spinach. I just had some spinach and leftover pumpkin so I had to make something up. Overall, these cups are quite sweet, because of the pumpkin. Not like dessert sweet. They’re savoury but they’ve got sweetness, if that makes sense at all. 🙂

You know how the spinach taste a bit bland, so to make these Spinach Pumpkin Cups more appetizing I added  a piece pf cheese between the layers. Oh, and pumpkin seeds to for a crunchiness. 🙂 These are delicious to have for breakfast, lunch and dinner, on their own or as a side. Or why not have them with a bit of butter. That might be a bit naughty but will definitely be super tasty. It’s the perfect Meatless Monday recipe. It seems, I’m posting meat free recipes on any day but not Monday. 🙂 Really have to change that.

Here’s what you need for these pretty Spinach Pumpkin Cups.

Ingredients:

  • 150g spinach, cooked and pureed
  • 100g pumpkin, cooked and mashed
  • 200g flour
  • 2tsp baking powder
  • 2eggs
  • 1 cup yogurt
  • 50g butter
  • 1tsp salt
  • 100g pumpkin seeds
  • 100g mild Cheddar cheese

Spinach Pumpkin Cups

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the spinach, half of the butter, 1 egg, half of the yogurt and 1 tsp baking powder. Mix well and add half of the pumpkin seeds.
  3. In a second bowl, combine the pumpkin and the rest of the ingredients apart from the cheese. Mix well.
  4. Grease a muffin tray and pour from the spinach mixture halfway. Add a chunk of the cheese and finish with the pumpkin mixture.
  5. Repeat with the rest of the mixture.
  6. Place in the oven and cook for about 30 minutes or until ready.

Enjoy!

Spinach Pumpkin Cups

Tip: These cups are delicious snack and perfect to have them on the go. They’re light and filling and look really pretty, don’t you think? 😉

Spinach Pumpkin Cups

Meatless Monday:Spinach Cups with Cream Cheese

Happy Meatless Monday all!

As most children, my little one refuses eating anything green so I had to be more creative and try various options! (I don’t know where that came from, she used to be such a good eater! )And it turned out she actually loved these Spinach cups, without the cream cheese filling. Now she refuses to eat anything white, so I had to scoop out the cheese! Why are children so picky:) Obviously, I’m gonna need to find a way to make her eat some feta and yogurt. Isn’t it challenging being a mum:)

Anyways, these Spinach cups are absolutely one of my favourite cups or muffins, if you wish, and I love the cream cheese filling! They’re perfect for breakfast, as a side dish or just to have them on the go! I actually had them after I had lunch and didn’t stop till i finished the last bit! Kind of like savoury dessert!:)

Simple to make, and tasty to eat, here’s what you need for these delicious Spinach cups.

Ingredients:

200g/7oz flour

2tbsp sunflower oil

2 eggs

1 cup sour cream or yogurt

150g/5oz mushrooms, sliced

150g/5oz spinach, pureed

1tsp salt

1tsp baking powder

100g/3.5oz cream cheese

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, salt, baking powder.
  3. In another bowl, mix the egg, yogurt, oil and add the pureed spinach.
  4. Grease a muffin tray and start arranging a few sliced mushrooms on the bottom and side. Pour the spinach mixture halfway up and then add a tsp of the cream cheese. Add the spinach mixture so the mould is full. Repeat with the rest. You can add a few mushroom slices on the top too.
  5. Bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: For another lovely spinach cup/muffin recipe check here and for a non vegetarian version here!

Meatless Monday: Sauteed Mushrooms, Feta Cheese & Eggs Galette

Mummy’s Fast & Easy

Happy Meatless Monday guys!

The meat free recipe of the day is Sauteed Mushroom Galette with Feta Cheese & Eggs.
It seems I’ve been collecting galette recipes but these are soooo good I can’t resist.
I’ve tried tomato, chicken, zucchini, red peppers and olives and pumpkin so far and yesterday I added mushroom one to my collection. I really can’t say which one is my favourite! They’re all so tasty and believe me, really simple to make. 
So stay tuned for more galette recipes by me. If you have any ideas and inspirations, please do share with me!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 300g flour/10.5oz
  • 1 cup yogurt
  • 300g/10oz mushrooms, sauteed with the garlic
  • 2 garlic cloves, crushed
  • 3 eggs, beaten
  • 200g/7oz feta cheese
  • 100g/3.5oz cheddar cheese, grated
  • 150g/5oz butter, melted
  • 1tsp thyme
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200ºC/392ºF.
  2. To make the dough – combine the flour, butter, yogurt and a pinch of salt.
  3. Mix well and place in the fridge for 30 minutes.
  4. Meanwhile, combine the eggs, feta and cheddar cheese.
  5. Grease a baking  tray and layer the dough, leaving extra dough on the sides so you can half wrap the galette.
  6. Pour the cheesy egg mixture.
  7. Arrange the sauteed mushrooms and drizzle with some olive oil. Sprinkle salt and thyme.
  8. Wrap the galette and bake in the oven for about 30 minutes or until ready
  9. Remove from the oven and serve.
Enjoy!

Tip: Here are links to my other galette recipes:
http://www.mummysfastandeasy.com/2015/02/mixed-vegetables-feta-chicken-galette.html

http://www.mummysfastandeasy.com/2014/11/pumpkin-galette.html

http://www.mummysfastandeasy.com/2015/01/meatlessmonday-red-pepper-black-olive.html
http://www.mummysfastandeasy.com/2014/08/tomato-feta-cheese-egg-galette.html
http://www.mummysfastandeasy.com/2014/08/zucchini-galette.html

Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds

Mummy’s Fast & Easy

Here’s a great savoury muffin recipe just perfect for the upcoming St Patrick’s day!
Even if you’re not celebrating, it is still a delicious recipe so you must try it.
There’s no flour, I used cornmeal, lots of spinach, feta cheese and mustard seeds.
And I think the combination of feta & spinach in a small muffin bread is appealing enough!
Be careful though, once you take them out of the oven, they’re gone quickly.

I like having them on their own(probably because I just eat them straight from the oven) but they’re really good with some butter on a side, with nice and warm soup or whatever you choose, really.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 200g/7oz fresh spinach, pureed
  • 300g/10oz fine cornmeal
  • 200g/7oz feta cheese, crumbled
  • 200ml/1cup yogurt
  • 2 eggs
  • 100ml/1/2 cup sunflower oil
  • 2tbsp mustard seeds
  • 1/2tbsp baking powder
  • 1/2tbsp bicarbonate of soda
  • 1/2tbsp salt
Mummy’s Fast & Easy



Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine all the wet ingredients. Mix well.
  3. Then add the rest of the ingredients apart from the cheese.
  4. When the mixture is well combined, fold in the cheese.
  5. Pour the mixture in a silicone mould and bake in the oven for about 45-50 minutes or until ready.

Enjoy!

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Tip: Why not try them with some Greek yogurt?

MeatlessMonday: Red Pepper & Black Olive Cheesy Galette

Mummy’s Fast & Easy

Happy Meatless Monday guys!

The recipe of the day is on of my favourite to make and eat – galette.
So far I’ve tried pumpkin, zucchini and tomato and can’t really say which one I lek best.
These are so good, I love them all.
So the other I tried different filling – sweet red peppers and olives, and of course lots of feta cheese, cheddar and eggs.
What’s not to love about it.
It takes 5 minutes to make the dough and 20 to bake and about 5 minutes to eat it all!
Seriously, it was still hot when when we finished it!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 300g flour/10.5oz
  • 1 cup yogurt
  • 2 red peppers, sliced thinly, lengthwise
  • 100g/7oz black olives
  • 3 eggs, beaten
  • 200g/7oz feta cheese
  • 100g/3.5oz cheddar cheese, grated
  • 150g/5oz butter, melted
  • 1tsp thyme
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200ºC/392ºF.
  2. To make the dough – combine the flour, butter, yogurt and a pinch of salt.
  3. Mix well and place in the fridge for 30 minutes.
  4. Meanwhile, combine the eggs, feta and cheddar cheese.
  5. Grease a baking  tray and layer the dough, leaving extra dough on the sides so you can half wrap the galette.
  6. Pour the cheesy egg mixture.
  7. Arrange the pepper slices and drizzle with some olive oil. Sprinkle salt and thyme.
  8. Wrap the galette and bake in the oven for about 30 minutes or until ready
  9. Remove from the oven and serve.

Mummy’s Fast & Easy

Tip: Why not try these – zucchini galettetomato galette or pumpkin galette! You won’t be disappointed.

Salmon & Spinach Pastry Pockets

Mummy’s Fast & Easy

Happy New Year guys!

After a short break I’m back so is the recipe of the day.
Today, I’m sharing salmon and spinach pastries which I made over the festive period.
I used ready to roll fill pastry which made the recipe even easier.
The only thing that needs to be prepared is the salmon and spinach which I steamed.

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 200g/7oz salmon, steamed
  • 200g/7oz spinach, steamed
  • 375g/13oz filo pastry
  • 1tbsp butter, melted
  • 1tbsp lemon juice
  • salt
  • egg yolk
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Roll out the pastry and cut circles using a ring cutter.
  3. In a separate bowl, mix the salmon and spinach, add the butter, lemon juice and season with salt.
  4. Use a hand processor and work the mixture.
  5. Spoon a bit of the mixture and make a small pocket, using a fork to close it.
  6. Repeat with the rest of the mixture.
  7. Place the pastry pockets on a greased baking tray and brush with the egg yolk.
  8. Bake in the oven for about 20 minutes or until ready.
Enjoy!

Tip: Try adding some peas and cream cheese!

Colourful Braided Bread

Mummy’s Fast & Easy

Happy Friday folks!
Everywhere I go now I hear Christmas songs and see wonderful Christmas decoration.
It might be a bit to early for some of you but I’m sooo happy that this is happening because this is actually my favourite time of the year – it feels like a beautiful fairytale.
In that sense, I’ll be posting easy and tasty recipe ideas for Thanksgiving/Christmas so stay tuned!

Today’s recipe is this amazing braided bread which I think looks quite impressive so it’ll look really good on your Christmas/Thanksgiving table.
I actually saw the recipe on a TV show and absolutely loved it. Of course, I didn’t really follow the recipe, as I never do, but I got the whole idea. 
The bread tastes so good you can actually have it on itself with maybe a bit of butter.
There’s spinach, peppers and carrots in it which makes it a great veggie bread!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • sunflower oil for greasing
  • 1 egg yolk
  • 1tbsp caraway seeds

For the green part:
  • 300g/10z wholewheat flour
  • 100g/3.5oz spinach, steamed
  • 1tsp yeast
  • 1tbsp sunflower oil
  • 1tsp salt

For the red/orange part:

  • 300g/10z wholewheat flour
  • 2 roast red peppers
  • 1tsp yeast
  • 1tbsp sunflower oil
  • 1tsp salt

For the yellow part:

  • 300g/10z wholewheat flour
  • 2 carrots, steamed
  • 1tsp yeast
  • 1tbsp sunflower oil
  • 1tsp salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 180°C/356F°.
  2. In three separate bowls, combine the ingredients for the three parts. Work the veggies with a hand blender to a smooth consistency. Make three separate balls.
  3. Gently roll them out and make three equal in length and width pieces.
  4. Make a braid and leave on a side for 30 minutes to rest.
  5. Brush with the egg yolk, season with the caraway seeds and bake in the oven for 30 minutes or until ready.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not use mashed beetroot next time!

Scallop Bruschetta

Mummy’s Fast & Easy

I love making small bites and canapés, it’s a great way to taste bits and pieces of different flavors.
And the one thing I really enjoy making is bruschetta – you can top them up with everything you like, so many different toppings to try!
Last time I made mine with avocado paste and grilled scallops.
These tasted divine!
If you like seafood, you’re gonna love them!
I also made some tomato and olive bruschetta, so there was a nice mixture of tasty bruschettas!

Here’s what you need.

Mummy’s Fast & Easy


Ingredients:
  • 1 baguette, thickly sliced
  • 5-6 scallops
  • 2 ripe avocados, mashed
  • 1tsp lime juice
  • 1tbsp olive oil
  • 2 garlic cloves, cut into halves
  • salt
  • lots of olive oil for drizzling
Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 200ºC/392ºF.
  2. Place the sliced baguette on a baking tray. Rub gently the garlic cloves Drizzle olive oil on top and bake in the oven for about 10 minutes or until golden and crispy.
  3. To prepare the scallops – place them in a heated griddle pan with a bit of olive oil and cook for about 2 minutes on each site. Be careful – scallops are very tender and don’t need lots of cooking. Season with salt.
  4. To prepare the avocado paste – in a bowl, combine the mashed avocado, lime juice, olive oil and salt.
  5. Top the bruschettas with the avocado paste and then arrange a scallop.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not try some bruschettas with chopped tomatoes, basil and olives?

Tomato, Feta Cheese & Egg Galette

Mummy’s Fast & Easy

Finally Friday recipe of the day is here!
I know it’s already Saturday but I had a busy Friday day on the road and couldn’t manage posting the daily recipe.
Anyway, it’s better to post it later than never, right.:)

The recipe is tomato, feta cheese and egg galettes.
It’s exactly the same as the zucchini galette I had posted but instead of the zucchinis, I used fresh ripe tomatoes.
This was one of the biggest hits I’ve made, I think, at least amongst my family.
I was asked to make it a several times for family, friends and other random people.:)
And of course, everyone asked for the recipe, thinking it’s a complicated meal you can’t make without any special skills.
However, everyone was so surprise to find out that this is so simple and quick galette, and on top of that you only need a few ingredients.

Here’s what you need.

Mummy’s Fast & Easy

 Ingredients:

  • 300g flour/10.5oz
  • 1 cup yogurt
  • 2 ripe tomatoes, sliced thinly
  • 3 eggs, beaten
  • 200g/7oz feta cheese
  • 100g/3.5oz cheddar cheese, grated
  • 150g/5oz butter, melted
  • a bunch of fresh parsley, chopped
  • salt
  • Mummy’s Fast & Easy

    Preparation:
    1. Preheat the oven to 200ºC/392ºF.
    2. To make the dough – combine the flour, butter, yogurt and a pinch of salt.
    3. Mix well and place in the fridge for 30 minutes.
    4. Meanwhile, combine the eggs, feta and cheddar cheese.
    5. Grease a baking  tray and layer the dough, leaving extra dough on the sides so you can half wrap the galette.
    6. Pour the cheesy egg mixture.
    7. Arrange the tomato slices and drizzle with some olive oil. Sprinkle salt and parsley.
    8. Wrap the galette and bake in the oven for about 30 minutes or until ready.
    Enjoy!

    Tip: Why not try the zucchini galette recipe!