MM: Eggplant, Tomato & Mozzarella Bake

So here it is – my Meatless Monday recipe – Eggplant, Tomato & Mozzarella Bake!

This is one of my favourite recipes and one of the recipes I make almost every other week.It is simply delicious – lots of melted mozzarella cheese on layers of grilled eggplants and sweet tomato sauce.Also it’s one of those fancy looking recipes but I can assure you, it’s very easy to make and budget – friendly.

Mummy’s Fast & Easy

Here’s how to make the Eggplant, Tomato & Mozzarella Bake.

  • Meatless Monday: Eggplant, Tomato & Mozzarella Bake

    Meatless Monday: Eggplant, Tomato & Mozzarella Bake

    Ingredients

    • 2 eggplants, sliced
    • 2 cans chopped tomatoes (about 400g each can)
    • 400g mozzarella, sliced
    • 2 eggs, beaten
    • 2tbsp brown sugar
    • 1tsp salt
    • 2tbsp extra virgin olive oil
    • 1tbsp oregano, dry

    Instructions

    1. Preheat the oven to 200°C/394°F.
    2. Dip the eggplant slices into the beaten eggs and arrange them on a greased baking tray. Bake for about 15 minutes.
    3. To prepare the tomato sauce - in a pot, empty the tomato cans, add the olive oil, salt, sugar and oregano. Mix well. Leave it on the hob for about 15 minutes.
    4. Finally - start arranging the baked eggplants, pour some of the tomato sauce and finish with the sliced mozzarella. Repeat and make one more layer.
    5. Sprinkle some more oregano on top and bake in the oven for about 20 minutes or until ready.
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Mummy’s Fast & Easy
Mummy’s Fast & Easy

Tip: To make a spicy tomato sauce – add 1tbsp dry chillies!:)

Meatless Monday: Sun Dried Tomatoes & Spinach Gnocchi

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I think one of the most favourite things to eat, for me, would be pasta.
There’s such a variety of shapes and flavours and it’s always generously topped with cheese – the ultimate comfort food.
Isn’t Italian cuisine the best! I really believe so.-:)
My Meatless Monday recipe of the day is Gnocchi with Spinach, Sun Dried Tomatoes and lots of cheese.
It’s a fast, easy and extremely tasty recipe to feed your family with.:)
These potato pieces are so yummy, you can actually have them with just a bit of olive oil and some cheese. But combined with the spinach and the sun dried tomatoes, the flavours are exceptional.

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

Ingredients:
  • 500g/1lb gnocchi
  • 200g/7oz sun dried tomatoes
  • 200g/7oz spinach(frozen)
  • 200g/7oz Parmesan cheese, shredded
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. To prepare the gnocchi – follow the instructions on the back of the pack.
  3. When ready, add the spinach in the hot water, leave for 5 minutes and drain the gnocchi.
  4. Transfer the gnocchi into a baking tray, add the sun dried tomatoes and mix well. Because the sun dried tomatoes I used were in olive oil, I just used it for the gnocchi and didn’t add any additional olive oil.
  5. Sprinkle the Parmesan cheese and bake in the oven for about 15 minutes or until ready.
Enjoy!

Tip: Make sure to remove the gnocchi from the hob a couple of minutes before the time stated on the pack.


Meatless Monday: Pumpkin, Spinach & Cream Cheese Terrine Bread

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The pumpkin madness is still on and today’s recipe is all about it!
This pumpkin, spinach & cream cheese bread was made 2 days ago and a couple of hours later it was gone.
Unlike the most of the pumpkin bread recipes, this one is not sweet.
There are extra spinach layers in the middle and cream cheese, and of course lots of pumpkin seeds on top.
It might look a bit difficult to make but the recipe is actually quite simple.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

For the pumpkin layer:
  • 300g/10oz pumpkin, cooked(steamed, baked or boiled)
  • 200g/7oz cream cheese
  • 200g/7oz plain flour
  • 2 eggs
  • 100g/3.5oz butter, melted
  • 1/2 a cup milk
  • 1tsp baking powder
  • 2tsp nutmeg
  • 1tsp salt
  • a handful of pumpkin seeds
For the spinach layer:
  • 1 egg white
  • 150g flour
  • 3tbsp milk
  • 1tsp salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, mix the ingredients for the spinach layer an pour in a silicone terrine. Bake in the oven for about 15 minutes or until ready.
  3. Remove from the oven, remove from the tray and leave to cool down.
  4. In a separate bowl, combine the ingredients for the pumpkin layer, apart from the seed and the cream cheese. Pour in the silicone terrine you baked the spinach layer.
  5. Sprinkle with pumpkin seeds and bake in the oven for about 25 minutes or until ready. This layer is much thicker than the spinach one so it takes more time to cook.
  6. When ready take out the pumpkin layer  and cut it into halves so that you can put the spinach layer between.
  7. Spread the cream cheese in the middle of the bread and served!
Enjoy!

Tip: For more terrine bread recipes check here!

Meatless Monday: Easy Leek & Potato Soup

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Who doesn’t like hot and creamy soup on a cold and rainy day?

Today is just one of these days so I’m cooking a nice veggie soup – leek, potatoes, cheese and cream.
I think leeks are so appetising and really good with pork but because today’s Meatless Monday the recipe is vegetarian but still as good.:)
It’s so simple and so tasty  – just puree the veggies, add milk, cream and cheese and voila – 15 minutes and you’ve got healthy and nutritious lunch!

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

Ingredients:
  • 2 large leeks, roughly chopped
  • 5 potatoes, peeled
  • 1 cup milk
  • salt and pepper
  • 3 parsley sprigs, chopped
  • cream for drizzling
  • cheese for sprinkling

Mummy’s Fast & Easy

Preparation:
  1. In a pot, place the veggies, cover with water and bring to a boil. Simmer for about 15 minutes or until the vegetables are cooked.
  2. Add the milk and puree them with a blender. Season with salt and pepper and stir well.
  3. To serve – drizzle some double cream, add some shredded cheese and top up with the chopped parsley.
Enjoy!

Mummy’s Fast & Easy

Tip: Well, if you can’t really go without the meat, add some crispy bacon pieces.:)

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Mummy’s Fast & Easy

Today’s recipe is great when you don’t have enough time and you don’t have much in the fridge.
This was actually my absolute leftover dinner – I used the black eyed beans from the Black Eyed Bean Curry and the rice left from my Pumpkin Curry I had made the previous week.
Luckily, I had some avocados and tortilla wraps in the fridge and here are they are – The Black Eyed Bean Burritos.
I used some fresh coriander and lime to make some lovely lime and cilantro rice.
And because I didn’t have enough time to make guacamole(not that it takes long) I just sliced the avocados.
I have only added sour cream as extra but if you prefer, you can add some Monterey Jack cheese or lettuce or why not both?:)
Oh, and don’t forget the fresh jalapeños!

Here’s what you need.

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Ingredients:
  • 4 corn tortilla wraps
  • 400g/1lb black eyed beans, cooked(you can used tinned)
  • 300g/10oz white rice, cooked
  • 2 ripe avocados, sliced
  • 2 jalapeños, chopped
  • 3-4tbsp sour cream
  • a bunch of fresh coriander, chopped
  • 1 lime, juice only
  • salt
Preparation:
  1. In a bowl, season the rice with salt, add the lime juice and fresh coriander and mix well.
  2. To prepare the burritos – layer 3-4 tbsp from the lime rice, add the same amount of beans, 2-3 slices of avocado, a pinch of the chopped jalapeños and finish with a drizzle of sour cream. There’s no set recipe for these burritos so you can adjust it to your likings – you can literally add as much as you’d like from the ingredients.:)
  3. When ready, roll them up, cut in halves and serve.
Enjoy!

Tip: Serve with extra lime wedge.


Meatless Monday: Mushroom & Feta Cheese Frittata

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Meatless Monday recipe of the day – Feta Cheese & Mushroom oven baked frittata.

I have made frittatas few times only, but I think I’ll be making them a lot in the culinary future.:)
They’re simple, quick and whatever you put inside, it always works.
They’re like omelettes, aren’t they? To be honest, I’m not so sure what the differences are.
This time I used onions, closed cup mushrooms and my favourite feta cheese.:) And instead of cream, I just added full fat milk.

Here’s what you need.

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

Mummy’s Fast & Easy

Ingredients:
  • 5 eggs, beaten
  • 200g/7oz closed cup mushrooms, thinly sliced
  • 1 small onion chopped
  • 200g/7oz feta cheese, crumbled
  • 1/2 a cup full fat milk
  • 1tbsp dry thyme
  • salt and pepper
  • olive oil for greasing
Preparation:
  1. Preheat the oven to 200ºC/392ºF.
  2. Heat a pan with some olive oil and gently sweat the onions for a couple of minutes. Add the mushrooms, season with salt and pepper and cook for about 5 minutes. Remove from the hob.
  3. Grease a baking tart tray with some olive oil and pour the mushrooms and onions.
  4. In a separate bowl, combine the eggs, milk and feta cheese. Season with the thyme and mix well.
  5. Pour the egg mixture over the mushrooms and onions.
  6. Bake in the oven for about 25 minutes or until ready.
Enjoy!

Tip: For another tasty frittata recipe check here!



Meatless Monday: Black Eyed Bean Curry

Mummy’s Fast & Easy

The curry series continue on Mummy’s Fast & Easy.
This time I’m sharing my black eyed bean curry I made the other day.
Black eyed beans are one of my favourite – apart from their health benefits, they’ve got sweet and nutty flavour you can’t resist.
They’re particularly good in soups, stews and curries.
This curry is really simple and budget friendly but tastes delicious – warm and earthy flavour – simply a bowl of pleasure.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz black eyed beans
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup coconut milk
  • 2tbsp curry paste
  • 4-5 cardamom pods
  • 1tbsp sunflower oil
  • 3 sprigs fresh coriander, chopped
  • salt
Preparation:
  1. Soak the beans the previous night.
  2. Wash them, cover with water and bring to a boil. Simmer for 15-20 minutes.
  3. Change the water and bring to a boil again. Add the onions, garlic and carrots. Cook for another 10 minutes.
  4. Stir in the curry paste, oil and coconut milk. Season with salt and the cardamom pods. 
  5. Simmer for another 15-20 minutes and remove from the hob.
  6. Sprinkle the fresh coriander and serve hot!
Enjoy!

Tip: Why not make a bean curry, mixing different beans – like black eyed and canellini beans?:)

Meatless Monday: Parsley & Feta Cheese Balls

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Happy Meatless Monday Guys!

Today meatless recipe is one of my favorite veggie ones – Parsley & Feta Cheese Balls!
I made it for the first time this summer, although I didn’t believe it would taste any good.
But because I always improvise and l like trying new recipes I did it. And I loved it!
Not only it’s super simple, but the balls are so tasty – golden and crispy on the outside and soft and cheesy from the inside.
Seriously, I had no idea the combination of parsley and cheese could be so good!

Here’s what you need.

Mummy’s Fast & Easy

 Ingredients:

  • a bunch of fresh parsley, chopped
  • 200g/7oz feta cheese, crumbled
  • 3 bread slices, soaked with water ( I used wholewheat, but white is fine too)
  • 3 eggs
  • 1 garlic clove, crushed
  • salt
  • sunflower oil for frying
Mummy’s Fast & Easy
Preparation:
  1. In a bowl, combine the cheese, bread, parsley and eggs.
  2. Add the crushed garlic and season with salt.
  3. Refrigerate for 1 hour.
  4. Make small balls and fry them in a heated with sunflower oil pan. The oil should be enough to cover the balls.
  5. Cook until ready and golden.
Enjoy!

Mummy’s Fast & Easy

Tip: Try serving them with the dill & garlic mayo sauce!

Meatless Monday: Oven Baked Zucchini Chips

Mummy’s Fast & Easy

Hola guys!
It’s Monday again and another meatless recipe is on the blog – oven baked zucchini chips with dill and garlic sauce.
These are super easy to make, they are oven baked and your kids will love them!
The only ingredients you need are breadcrumbs and eggs, and for the sauce – yogurt, mayo, dill & garlic
Make sure to serve them hot!

Here’s what you need.

Mummy’s Fast & Easy

 Ingredients:

  • 2 zucchinis, cut into fingers
  • 4 eggs, beaten
  • 200g/7oz golden breadcrumbs
  • salt
For the sauce:
  • 2 cups of yogurt
  • 1/2 cup mayo
  • 2 garlic cloves, crushed
  • a bunch of fresh dill, chopped
  • salt

Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 200ºC/392ºF
  2. Dip the zucchini fingers into the egg mixture and then into the breadcrumbs.
  3. Place them on a greased baking tray and cook in the oven for about 20 minutes or until ready.
  4. To make the sauce – in a bowl, combine the yogurt and mayo, add the dill, garlic cloves and salt to taste. 
  5. Mix well and serve!
Enjoy!

Tip: Try sprinkling some grated Parmesan on the zucchini chips 5 minutes before taking them out from the oven! Yumm!

Meatless Monday: Feta & Cheddar Cheese Stuffed Peppers

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Meatless Monday recipe – Stuffed Peppers with two cheeses and tomatoes!
The recipe is simple, tasty and quick, so go ahead and try it!
It only takes a few minutes and the combination of melted cheese(feta and cheddar) on top of sweet peppers makes it irresistible.
Make sure the peppers are good quality though, they should be ripe and big enough to stuff them.
I used some green and orange peppers and lots of fresh parsley in the filling.

Here’s what you need.

Mummy’s Fast & Easy 
Ingredients:
  • 4 peppers(mix green, orange or red), cleaned and cut into halves
  • 3 eggs, beaten
  • 200g/7oz feta cheese, crumbled
  • 100g/3.5oz cheddar cheese, grated
  • 1 small tomato, diced
  • a bunch of fresh parsley, chopped
  • salt and pepper 

Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 200ºC/392ºF.
  2. In a bowl, mix the eggs, cheeses, parsley and tomato.
  3. Season with salt and pepper and mix well.
  4. Stuff the peppers with the mixture and bake in the ove for about 20 minutes or until ready.
Enjoy!
Tip: Try adding chopped bacon into the filling!:)