Grilled Asparagus Bulgur Salad

Happy Wednesday guys! Today’s recipe is Grilled Asparagus Bulgur Salad – loaded with tuna, sun-dried tomatoes, red onions and quail eggs, amazingly delicious and nutritious! 🙂

Grilled Asparagus Bulgur Salad

Can you believe the weather today? I’m sitting here typing with the lights on in the middle of the day, this is how dark it is. The rain’s been on and off all day. But this salad kind of makes me think of sunny days (hopefully coming soon).

It is so light and freshly tasting but at the same time quite filling. Perfect for a healthy and tasty lunch or dinner. It is packed with goodies – sun-dried tomatoes, red onions, quail eggs and tuna. And of course, there’s bulgur and grilled asparagus. I use bulgur quite often in my recipes but haven’t tried adding asparagus to salads yet. I usually just grill them as snack on them as they are.

But this Grilled Asparagus Bulgur Salad is a whole different story. 🙂 It is very simple to make so you can make a bigger batch and store in the fridge for a few days to cover your lunch or dinner on busy days.

Grilled Asparagus Bulgur Salad

The dressing is simple too – olive oil, lemon juice and salt. All you have to do is to mix it all up and you’ve got this beautiful and healthy salad.

Here’s what you need to make the Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Ingredients

  • 10 asparagus, grilled and cut in pieces
  • 100g bulgur, cooked
  • 5-6 sun-dried tomatoes
  • 1/2 red onion, sliced
  • 100g tinned tuna
  • 5-6 quail eggs, sliced
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, combine the salad ingredients apart from the quail eggs. Add the dressing ingredients and mix well.
  2. Arrange the quail egg pieces and serve.
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I try to use seasonal veggies and fruit as much as I can, though, I believe asparagus season starts in June. Anyway, it’s almost June (can you believe it). 🙂 Oops, just checked online and it is indeed in season. Apparently, asparagus season starts from the end of April till June.

My point was, seasonal produce is much tastier and cheaper too, in most cases. Unfortunately, it seems there’s not great variety here, and lots of the fruit and veg are imported. But as I said, I try to choose local and seasonal produce whenever I can and it does make a difference. 🙂

Grilled Asparagus Bulgur Salad

I really hope you enjoy this recipe. Stay tuned for more tasty and simple recipes coming soon. xx

Meanwhile why not check some more bulgur wheat recipes here:

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Halloumi Bulgur Salad

Simple Chicken Satay

Black Olive & Tomato Bulgur Mint Salad

Pumpkin, Avocado & Feta Cheese Salad

Smoked Salmon Kale Salad

Happy Thursday all! The recipe of the day is Smoked Salmon Kale Salad – super rich, with lots of yummy ingredients this salad will full you up! It’s more like a main dish really! 🙂

Smoked Salmon Kale Salad

This Smoked Salmon Kale Salad is packed with so many ingredients – apples, carrots, sun-dried tomatoes, avocado and even walnuts! So lots of vitamins and nutrients to fuel your body.

You might think there’s way too much stuff on this salad (well, you might be right 🙂 ) but it really tastes lovely. Salads like these are definitely a favourite of mine. You get to have various ingredients in one meal – fruit, veg, nuts and fish! 🙂 And it’s quite healthy too. I didn’t expect kale and smoked salmon to go well but I was wrong. It turned out to be a really delicious combination. Don’t forget to massage the kale though – just add a dash of olive oil  and massage o gently for a few minutes. 🙂 Otherwise it could be quite tough and not very edible. 🙂

Smoked Salmon Kale Salad

For the dressing I used tahini, lemon juice, olive oil and salt. I love the lemon tahini dressing but I’m aware it’s not everyone’s favourite so if you’d rather prefer, you can skip the tahini. It just gives more flavour and nuttiness to the salad but on the other side, skipping the tahini makes the salad tastes lighter.

Here’s what you need to make the Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Ingredients

  • 150g smoked salmon, shredded
  • 1/2 ripe avocado, sliced
  • 1/2 apple, roughly chopped
  • 4-5 sun-dried tomatoes
  • 1 carrot, chopped
  • 50g walnuts
  • 100g kale
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp tahini
  • 1tsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, gently massage the kale with a bit of olive oil for a few minutes.
  2. Start building up the salad - add the salmon, sliced avocado, apple and carrot.
  3. Arrange the sun-dried tomatoes and finally the walnuts.
  4. Whisk the dressing ingredients together and dress the salad.
  5. Serve with some oat cakes or crackers.
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If you’d rather make a bigger portion and keep it in the fridge for a few days make sure to live the salad dry. Don’t add the dressing as it’ll go soggy and not so appetizing. You can easily divide it in a few small containers and keep the dressing in a small pot/container. Thus you’ll have a tasty packed lunch. Don’t recommend keeping it more than two days though. Fresh is best! 🙂

Smoked Salmon Kale Salad

Baked Tuna Meatballs

Happy weekend all! Here’s the Saturday recipe of the day – Baked Tuna Meatballs – yes, baked not fried, but still juicy, amazingly delicious and super simple to make!

Baked Tuna Meatballs

OK, so this was the first time I made meatballs from tinned tuna. I saw a few photos of tuna meatballs on the web and I thought that they looked quite delicious. So, I got all my ingredients and started cooking.

I chose to bake these simply because I’m not really keen in frying. Don’t get me wrong I love fried food too, it’s just the process I dislike. 🙂 I honestly fry food very rarely and almost every time regret it. 🙂 So I try to find alternatives(meaning cooking in the oven). 🙂

Baked Tuna Meatballs

But as I mentioned, the meatballs were so succulent and juicy, you’d probably thought they were fried. Well, I guess that’s because of the tinned tuna and also I didn’t completely drain it, I saved just a tiny bit from the sunflower oil. Yes, probably that kept the meatballs moist and so appetizing.

Baked Tuna Meatballs

Here’s how to make the Baked Tuna Meatballs.

Baked Tuna Meatballs
 
Prep time
Cook time
Total time
 
Serves: 25
Ingredients
  • 3 tins of tuna in sunflower oil, drained, with a bit of sunflower oil left
  • 2tbsp breadcrumbs
  • ½ onion, chopped
  • 1 garlic clove, crushed
  • 1 egg
  • 100g Parmesan cheese, grated
  • fresh parsley, chipped
  • salt and pepper
Instructions
  1. Preheat the oven to 200°C.
  2. In a bowl, combine the tuna, egg, onion, garlic and breadcrumbs. Season with salt and pepper and mix well.
  3. Add the Parmesan cheese and parsley, mix and make small meatballs.
  4. In a greased baking tray arrange the tuna meatballs and cook in the oven for about 20 minutes or until ready.

 

Baked Tuna Meatballs

I served the meatballs with quinoa with peas and corn. My kids really enjoy quinoa and have it quite often. I often add some veggies inside like carrots, peas, small broccoli, etc..

The tuna meatballs work well with lots of stuff, like you can have them with veggies, rice, pasta, whatever you fancy really. Or simply by themselves, with some kind of sauce probably.

Baked Tuna Meatballs

I think they would taste amazing in a creamy tomato sauce with some pasta so next time I might actually make this.

Oh, and they also make a great party food/canapes. Make them even smaller, prick them with cocktails stick and serve them to your guests. I’m pretty sure they would love them. 🙂

Baked Tuna Meatballs

Did I say that the kids love them too? It’s really one of the few things they genuinely like and I was so surprised they actually licked their plates and asked for more.:-) That was a huge success. So looks like from now on I’ll be making these quite often. And another plus is, you probably got all the ingredients in your kitchen cupboard/fridge. I mean, I always stock up on tinned tuna. It’s great for quick and easy meals and I use it a lot – in sandwiches, pasta, wraps, salads and whatnot.

Tip: Why not try adding a splash of hot sauce in the tuna mixture for some extra heat. 🙂

Loaded Tuna Salad Boats with Mozzarella & Parmesan Cheese

Mummy’s Fast & Easy

Happy Friday guys!

I’ve got a tasty Friday/weekend recipe for you today that does not require much time and skills, only a few ingredients – Tuna Salad Boat loaded with lots of Mozzarella & Parmesan Cheese.
I can assure you this is absolutely delicious and you just can’t go wrong with it. The tuna is mixed with crunchy celery, red onions and cherry tomatoes, oh and a tiny bit of homemade mayo. Then everything is arranged on a pita bread and topped with lots of cheese. So it’s kind of like a pita bread pizza. It’s simple as that – the perfect Friday night meal!

Here’s what you need.

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Ingredients:
  • 2 tuna cans, drained
  • 1 small red onion, chopped
  • 2 celery stalks, chopped
  • 6-7 cherry tomatoes, chopped
  • 1tbsp mayo
  • 150g/5oz Mozzarella, grated
  • 150g/5 oz Parmesan, grated
  • 2-3 Pita breads
  • salt and pepper

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/394°F.
  2. In a bowl, combine all the ingredients for the tuna salad, apart from the cheese.
  3. Arrange the salad on the pita breads, sprinkle the cheese and bake in the oven for about 10 minutes.
Enjoy!

Tip: I love these with some Cholula hot sauce(lots of it actually)!

Sun-Dried Tomatoes & King Prawn Flavour Tails Pasta

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

Happy Friday everyone!

The weekend is almost here and we can relax and enjoy the sun! 
Apparently it’s going to be really sunny and hot here in London so I intend to soak up every sunlight!

And to celebrate the weekend, I’m sharing simple but tasty recipe – Penne Pasta with Sun-dried tomatoes & King Prawn Flavour Tails.
I literally made this using the ingredients from my kitchen cupboard. 
The recipe is just delicious, on its own or may be as a side dish for your BBQ, it tastes really good!

Oh, btw, don’t be confused with the King Prawn Flavour Tails (as I was). These are not real prawns, they’re made of white fish protein and starch, kind of like the seafood sticks. Even though they’re not real, I like them, they just look really scrumptious!

Here’s what you need.

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

Ingredients:
  • 250g/8oz Penne,cooked
  • 200g/7oz King Prawn Flavour Tails
  • around 10 Sun-Dried Tomatoes
  • 2 garlic cloves, chopped
  • a fresh bunch of basil, chopped
  • grated Parmesan cheese for serving
  • olive oil
  • salt and pepper
Mummy’s Fast & Easy

Mummy’s Fast & Easy

Preparation:
  1. Heat a pan with olive oil and gently sweat the garlic for a few minutes.
  2. Add the King Prawn Flavour Tails and Sun-Dried Tomatoes and cook for about 7-8 minutes.
  3. Season with salt and pepper.
  4. Combine with the cooked pasta, add the chopped basil and some Parmesan cheese when serving.
Enjoy!

Mummy’s Fast & Easy

Tip: This pasta recipe tastes delicious with some chilli flakes thrown inside!

Simple Pumpkin & Shrimp Soup

Mummy’s Fast & Easy

Do you guys, like me, love pumpkin soup? What about shrimp?
And what about combining both of them together? 
I assure you, the combination tastes amazing!

As you can see, this is not just a regular pumpkin soup – it is pumpkin and shrimp soup.
The recipe is not much different than the regular pumpkin soup, I just added some shrimp and chives on top. But this is what made the soup different –  this is kind of an upgraded version!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 1 medium pumpkin, roughly cut in pieces
  • 2 carrots, sliced
  • 1 onion, cut in halves
  • 2 garlic cloves
  • double cream for drizzling
  • 150g/5oz shrimp, cooked
  • grated cheese, if wished 
  • salt
  • chives for serving
Mummy’s Fast & Easy

Preparation:
  1. Place the veggies in a pot with salted water (as much as to cover the veggies) and bring to the boil. Cook for about 30 minutes or until they are nice and soft so you can blend them.
  2. Put the pot aside and let the veggies cool down for a while.
  3. Work them with a hand blender. If the mixture is too thick add some hot water while the soup is still hot.
  4. To serve – drizzle some cream, fold in the cheese(as much as you like), garnish with the shrimp and chopped chives.
Enjoy!
Mummy’s Fast & Easy

Tip: here is a vegetarian version of this yummy soup!

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Spicy Shrimp, Avocado & Beans Crunchy Taco Style Fix

Mummy’s Fast & Easy

Happy October/Pumpkin month guys!
This is one of my favourite months, everything is so colourful and there are pumpkins everywhere!
That said, I’ll be testing and sharing some new yummy pumpkin recipes with you so stay tuned!
Also, do leave a comment below with your favourite pumpkin recipe or a pumpkin recipe you want me to make!
Today’s recipe is super quick and simple. I had some crunchy taco shells and shrimp so I decided to create this. I made some bean salad to accompany them and mashed avocado with lemon. Don’t blame me, I know I should have used lime but I only had lemon in the fridge. And this recipe was created by using whatever was left in there!
It’s needless to say it was all gone really quickly. My little one loves the crunchy tortillas so she was munching on them. Me on the other side, loved the combination of everything in a shell!

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

Ingredients:
  • 7-8 hard shell tacos
  • 2 ripe avocados, mashed
  • 200g/7 oz shrimp
  • 200g/7oz white beans, cooked
  • 1 small red onion, chopped
  • 150g/5oz shredded cheese
  • 1tbsp olive oil
  • 1tbsp jerk or other spicy seasoning
  • salt
  • sour cream, if wished
  • some fresh parsley, coriander (I only had parsley so I chopped it up and added to the tacos)
Mummy’s Fast & Easy

Preparation:
  1. Heat  a pan with the olive oil and add the shrimp, season with salt and spicy seasoning and gently sweat them for about 10 minutes. Remove from the hob. 
  2. Season the avocado with salt and some freshly squeezed lemon juice to taste.
  3. For the bean salad – add the chopped red onion, a bit of fresh parsley and season to taste.
  4. To serve the tacos – simply place all the ingredients in separate bowls so everyone can build their own taco! Kids absolutely love this!
Enjoy!
Mummy’s Fast & Easy

Tip: Feel free to improvise and use ingredients you and your family like! Throw some salad here and there or why not add some chopped jalapenos (if you can handle it)!
Mummy’s Fast & Easy

Mummy’s Fast & Easy

Kale & Jerk Shrimp Leftover Wraps

Mummy’s Fast & Easy

Today’s recipe of the day – Jerk Shrimp & Kale wraps!

These were sooo good that I’ll have to make them again soon! And what might surprise you, they’re made from leftovers! Yes, that’s right – delicious leftover wraps! 
So, in that sense, instead of throwing away food, be creative and make another meal – bake it or wrap it, just add a few more ingredients and I guarantee it will taste amazing! 
Did I mention that I hate hate hate throwing away food!

Anyway, here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 200g/7 oz jerk shrimp, cooked ( shrimp, cooked with jerk seasoning)
  • 2 tortilla wraps (I prefer corn ones)
  • 1 ripe avocado, sliced
  • 200g/7oz rice, cooked(I had turmeric rice leftovers which I used, but any rice is fine)
  • 5-6tbsp Greek yogurt
  • 1 lime
Mummy’s Fast & Easy

Preparation:
  1. Start arranging the ingredients on the wraps. If you’d like, warm up the wraps first.
  2. Add the rice, then the shrimp on top. Throw in a few slices of avocado and top it off with a spoon or two of Greek yogurt.
  3. Cut the lime in halves and add a bit of lime juice. Close the wrap.
Enjoy!
Mummy’s Fast & Easy

Tip: Make sure you don’t overfill the wrap, otherwise you won’t be able to close it.

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Caribbean Jerk Salmon Bites & Coconut Rice

Mummy’s Fast & Easy

Happy Monday guys!
Today’s recipe of the day celebrates the Caribbean Food Week and it bursts with flavour.
Thanks to Grace Foods UK who sent me an amazing hamper full with goodies I created this super tasty and succulent dish.
Mummy’s Fast & Easy

I used Dunn’s River Jerk Seasoning and honestly I was very surprised how my fish turned out. It tasted like I’ve used lots of different seasonings, sauces and whatnot. It is very aromatic and has got warm an spicy flavour. I think this has become one of my favourite seasonings and this is one of the tastiest salmon recipes I’ve prepared.
To accompany the salmon, I made creamy coconut rice, and I really mean creamy. The Dunn’s River coconut milk I used was delicious – thick and creamy and made the rice so yummy! My little one absolutely loved it! I haven’t seen her eating that much rice!

It’s needless to say the food was gone in a few minutes.

For more delicious products and inspiration please check Grace Foods website here!
You can also visit their facebook page here or 
tweet your fav Caribbean inspired recipe @caribbeanfoodwk

So ignore the rain and bring some colour and flavours to your home! Get inspired! Happy Caribbean Food Week!

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

Ingredients:
  • 400g/1lb salmon, cut into chunky bites
  • 200g/7oz rice
  • 1 tin of Dunn’s River Coconut Milk
  • 2-3 tbsp Dunn’s River Jerk Seasoning
  • 3tbsp olive oil 
  • salt
Mummy’s Fast & Easy

Preparation:
  1. In a bowl, mix the salmon with the olive oil and rub it with the jerk seasoning. Cover with cling film and leave in the fridge for 30 minutes.
  2. Preheat the oven to 200°C/392°F.
  3. To prepare the rice – empty it in a pot and cover with the coconut milk. Bring to a boil, if necessary, add some water. Season with a bit of salt.The rice is ready when the liquid is absorbed, but just to make sure is thoroughly cooked, taste a few grains.
  4. Arrange the marinated salmon bites on a greased baking tray and cook in the oven for about 20 minutes or until ready.
  5. Serve with the coconut rice.
Enjoy!

Tip: That Jerk seasoning is amazing and would be delicious with chicken or if you’d like to stick with fish, why not try some cod or haddock!

    Shrimp & Pea Basil Spaghetti

    Mummy’s Fast & Easy

    Hope you all guys are having a great weekend so far!

    Just a quick and tasty post from me – Shrimp, Peas & Basil Spaghetti. It’s our last night’s dinner and all of us absolutely loved this simple but tasty recipe, even the little one (well she wasn’t that keen on the shrimp for some reason) so I thought I must share it with you today.
    It only took me 5 minutes to cook the shrimp and peas and another 5-6 for the pasta. It’s  time -saving and super tasty.

    Here’s what you need.

    Mummy’s Fast & Easy

    Ingredients:
    • 500g/1lb spaghetti
    • 300g/10oz shrimp
    • 1 cup peas, frozen
    • 1 cup double cream
    • 3 garlic cloves, crushed
    • 2tbsp olive oil
    • a handful of fresh basil
    • grated Parmesan, if wished
    • salt
    Mummy’s Fast & Easy

    Preparation:
    1. Cook the past according to the instructions on the back of the pack.
    2. Meanwhile, cook the shrimp and peas – heat a pan with olive oil and sweat the garlic for 3-4 minutes.
    3. Add the shrimp and peas and leave for 5 minutes. Pour in the cream and season with salt.
    4. Simmer for another 5 minutes and remove from the hob.
    5. Serve with fresh basil leaves and sprinkle some grated Parmesan, if wished.
    Enjoy!
    Mummy’s Fast & Easy

    Tip: Make sure you don’t overcook the shrimp, it only needs a few minutes till it gets pink!