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!:)

Meatless Monday: Old – Fashioned Wholemeal Cornbread Muffins

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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!
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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!