Happy Thursday all! Today’s recipe is Fresh Mozzarella & Prosciutto Salad – fresh, tasty and absolutely lovely, this salad screams summer!
Perfect for the hot summer nights/days, the Fresh Mozzarella & Prosciutto Salad is one of my favs now! 🙂
The recipe I got inspiration from actually uses Burrata cheese but fresh Mozzarella is quite similar so works perfect. I couldn’t really find Burrata around me, I’m sure it’s available though. And as far as I know, Burrata is actually Mozzarella but with a creamy centre. Or I might be wrong. 🙂
So a few months ago I had this beautiful salad with Burrata cheese, fresh pesto and some other goodies and since then I’ve been recreating it at home. And we all love it, well I mean my husband and me. 🙂
How could I’ve missed adding prosciutto to my salads before? Makes such a difference. I know, it also adds calories, but it’s totally worth it. To make this absolute beauty I used rocket, prosciutto, fresh mozzarella and homemade pesto. I also finished the salad with a splash of one of my favorite hot sauces (Cholula). The acidity in the sauce was just what this salad needed. And no, it wasn’t spicy, I only added a few drops which were mixed with the pesto. 🙂
Also, when serving I suggest to throw some pine nuts – add crunchiness and nuttiness in a lovely way.
Here’s how to make the Fresh Mozzarella & Prosciutto Salad
Happy Friday! Today’s recipe – Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes – scrumptious mushrooms loaded with melted cheese, bacon pieces and juicy cherry tomatoes – this is my kind of starter!
I can’t believe May is already halfway gone which brings June in. Wait, isn’t it supposed to be warm and sunny then? 🙂 It seems the weather here is a total mystery. For example, today, it’s been sunny, rainy and windy, like three different seasons in a day. It changes so quickly it’s insane. No, I’m not used to it and I’ll probably keep on complaining until some sun is shining. That’s enough for this post though so let’s get back to the recipes.
As my previous recipe, this one is perfect for a tasty brunch too. I actually did these last Sunday brunch and thew were divine. Make sure to serve them hot though, otherwise they get soggy and not so appetizing. I drenched mine in hot sauce, but how could I not (you know I’m addictive). Also, I think these lovely mushrooms will go just fine with a spicy Bloody Mary, definitely trying this next time. 🙂
You can serve them as a starter, canapes or even as a main, probably with some salad on a side. They would make a delicious weeknight dinner too, quick and easy to make.
Here’s what you need to make Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes
I used my homemade breadcrumbs, which I think I mentioned before how I prepare – simply blitz my leftover bread with some spices I fancy. This is a really simple way to use a stale bread and it works even better than the shop-bought breadcrumbs.
I hope you enjoy this simple recipe. Stay connected for more delicious recipes coming your way. Meanwhile, have an amazing weekend and hopefully the sun will be out. 🙂 xx
Happy Thursday guys! Today’s recipe is Breakfast Sweet Potato with bacon, melted cheese and sweet corn – it is just perfect for a lazy brunch!
So if it’s not too late when you’re reading this post turn the oven on and start making this! It’s super simple but tastes amazing and it’s quite filling too. All you need is bacon and cheese, then some sweet corn and eggs. I used quail eggs. Not only I love how they taste but they look so pretty when added on food. They just make the food look a lot prettier, don’t you think? 🙂 Not only that but they’re times healthier than the chicken ones. If you see these in the shop, don’t hesitate and grab a pack. You can add them on almost everything!
Here’s what you need to make the Breakfast Sweet Potato
I served these beauties with sour cream on a side but I also had some hot sauce on mine (couldn’t resist). I used a giant sweet potato, cut in halve but if you’d like you can use a few small ones and cut them in half.
I’m telling there’s nothing better than having yummy food on a lazy Sunday and watching a food show. It doesn’t happen very often, though but when it does it’s a real pleasure. I simply love food. 🙂
To make thing even easier, why bake the potatoes in advance, say Saturday, store them in the fridge, and all you have to do on Sunday is top them up and bake for a few minutes.
This is only one of the combinations I like to use for topping og my sweet potatoes. There are so many other options that are delicious too. So be inventive and let’s get cooking. 🙂
I hope you like this recipe, stay tuned for more coming soon! xx
Happy Wednesday guys! The recipe of the day is here – Sweet Potato Noodles with Kale & Pork – absolutely lovely and comforting meal, ready in just a few minutes!
And on top of that my kids loved it, even the kale, yes! Well, probably because it was kind of mixed with the sweet potatoes, but they really liked this recipe.
This is a really simple dish, all you need is sweet potatoes, kale and pork.
I also added some pine nuts, just for a crunch, and it tasted even better.
The pork I used was a leftover from a bbq the previous day so it’s up to you what to use. It’s a great way to use your leftover food, well pork in this case! And to make things more healthier I stirred in some kale, which by the way I love, unfortunately can’t say the same for the rest of my family. 🙂 Even though I do feed them with it and don’t give up. They like it sometimes but other times are not that keen. 🙂
By the way, did you go out today? I froze my bones off! It felt like Winter. Seriously, this is not fair. It’s Spring time, it’s supposed to be warm and sunny most of the time, right? Now that I’m looking at the pics of the Sweet Potato Noodles with Kale & Pork I wish I had a bowl in front of me. That would really warm me up. 🙂 Yumm..
I should probably hold on my Spring recipes and look back into my winter warmers 🙂 Just joking, hopefully this cold wave is gone soon.
Back to the food now…
Here’s what you need for this simple but delicious recipe – Sweet Potato Noodles with Kale & Pork.
Happy Wednesday all! Recipe of the day is Sun-dried Tomatoes Pork Cups – succulent meat cups with scrambled eggs with feta cheese and sun-dried tomatoes – lovely breakfast idea or just a snack on the go!
It’s been a whole week without posting! It seems every time I try to be more organised and post regularly something gets on a way. And it’s usually something to do with the kids. In this case, it was chickenpox. At lest now it’s over though. Both of my kids had it, two weeks apart and while my older daughter was really lucky and barely had any blisters, my poor baby had it really bad. But again, I’m so glad it’s over now. Easter is coming so are my new recipes so stay tuned…
And the weather’s been amazing recently! It makes me think of some yummy Spring-inspired recipes. So lots of cooking planned ahead!
Anyhow, the recipe is here now so back to it…
This is and incredibly easy recipe made in a muffin tray. All you need is minced pork, sun-dried tomatoes and eggs and feta cheese. If you’re looking for a filling breakfast ideas this is for you. It’s cheesy, meaty and conveniently shaped in small cups ready to bite. 🙂
I had some pork mince leftovers and wanted to make some scotch eggs which I love but then I thought my kids are not keen on them so instead I made these pretty cups.
I’ve been using lots of sun-dried tomatoes lately and they go so well in my savoury recipes. Whenever I’d like to add more flavour to a meal I open my kitchen cupboard and ,especially recently, reach towards the sun-dried tomatoes. That’s why I always have a jar of these in my kitchen cupboard. 🙂
Here’s how to make the Sun-dried Tomatoes Pork Cups.
Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. 🙂 Serve it on its own or with some delicious bread to dip in.
It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.
Here’s what you need for the Shrimp & Red Quinoa Casserole.
Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
Remove from the hop and serve with some fresh coriander and some sour cream.
One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. 🙂 If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It adds a heat to your dishes that is so necessary in the winter days. 🙂
Tip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished.
Happy Tuesday guys! The recipe of the day is here – Parsnip Pizzas with Pancetta, Mozzarella & Parmesan Cheese!
I would lie if I said these taste like regular pizzas but they definitely taste amazing. Yes, different but absolutely delicious. I came up with the idea as I had to get rid of my pack with parsnips that was in the fridge for a bit too long. And the last time I cooked parsnip no one was really keen so I had to be a bit more creative. Me, personally, I love parsnip no matter how I prepare it – mash or roast, but my family has a different opinion. So how do I make them eat parsnip? Well, make parsnip pizzas! 🙂 I was also thinking to make some arancini like balls with parsnip but went for the pizzas. Actually, I still have this idea in my plan, so next time my parsnips are staying to long in the fridge I’d probably make parsnip balls.
The pizzas were really easy to make. All you have to do is to cook the parsnip first, mash it and together with a few more ingredients make small pizzas. You can add the topping you fancy (I used some Pancetta, cherry tomatoes and lots of cheese). For a healthier option, you can even go vegetarian, skip the Pancetta and throw in some more veggies. Oh, and if you haven’t got any Pancetta, simply use bacon, it’ll do the work. I love Pancetta but often use bacon too.
So back to the pizza again…
As I said it tastes different but in a good way. The inside is simple parsnip mash but thanks to the egg and breadcrumb that hold together the pizza you can actually slice it. If you prefer, you can go for one bigger pizza. it’d be probably easier to make and will save you some time. No matter what you’d go for, you should definitely try these. You get pizza and you get veggies. It’s a win-win situation. 🙂
n a bowl, combine the parsnip, egg and breadcrumbs.
Season with salt and pepper to taste and shape small pizzas.
Place on a greased baking tray and cook in the oven for about 15 minutes.
Take out from the oven and arrange the topping. Place back and leave for another 10 minutes.
Tip: Why not try with some sautéed mushrooms and onions next time? And may be some feta cheese? That sounds delicious to me! 🙂 Seriously, you can add whatever you’d like and as much as you’d like, just make sure you’d be able to eat them afterwards. 🙂
Hope you enjoy these! Have a wonderful week and stay tuned for another simple but tasty recipe coming your way. 🙂
Happy Friday guys! The recipe of the day is Wild Boar Burritos! It is quick, easy and really really tasty. And if you, like me, have all the ingredients cooked in advance, or using leftovers :-), there's no actual cooking required, more of an assembling the burritos. 🙂
This is the perfect recipe for a lazy Friday night in front of the TV or this is what I'm dreaming of. 🙂 The only tricky part is the closing the tortilla but I'm sure there are quite a few tutorials out there so that won't be a problem. I myself, am a perfect wrapper thanks to my one year working in a Tex-Mex restaurant. Great times, but that's another story. Back to the burritos now...:-)
I'm a big fan of all Mexican and Mexican inspired recipes. However, it's really important for all the ingredients to be super fresh. think most of them are so simple but so delicious. The Mexican is one of my favourite cuisine along with the Italian. It's actually hard to say which one is my favourite because I really like food and I love very different stuff too.
Anyway, these burritos or wraps if you'd like were probably one of the tastiest I've made and that's because of the meat I used. We love wild boar and because I had some leftovers I decided to use it in the burritos. I didn't make a proper guacamole though, felt a bit lazy. 🙂 What I did was adding sliced avocado, coriander or cilantro and fresh lime juice. It was a lot like guacamole without the onions. Also, I haven't used any rice in this recipe but that didn't make the burritos less appetizing. On the contrary, I stuffed lots of fresh salad leaves inside for a fresh and crunchy flavour. I'm seriously drooling now. I believe I can eat these almost every other day. And with a pint of beer they make the perfect meal for the end of the week! 🙂
For more Mexican inspired recipes check here:Kale & Jerk Shrimp Leftover WrapsEasy Steak FajitasSpicy Shrimp, Avocado & Beans Crunchy Taco Style FixLoaded Shrimp SaladMeatless Monday: Black Eyed Bean Vegetarian Burrito
Here's what you need to make these Wild Boar Burritos.
Happy Thursday guys! The recipe of the day is Stuffed Celeriac with Pork. It’s incredible easy and delicious, perfect for the winter nights. And it only uses a few ingredients but lots of spices to make you feel warm. 🙂
Have you done your Christmas shopping yet or just starting out? Or maybe haven’t thought about it yet. I believe I’m done, hopefully. Not that I don’t enjoy it, Christmas is my favourite time of the year but all that choosing a gift that your loved ones will love and that’s within your budget, it’s quite stressful. I find it very stressful actually. Now that is over, I just hope everyone will be happy with their gifts from Santa. 🙂
Back to the recipe now. 🙂 I admit, I haven’t really used celeriac much, I’ve tried salads and soups with it but never stuffed it. It’s got really specific flavour, very aromatic and I think it really complemented the pork. I also added a generous amount of Parmesan cheese on top for a crispy cheesy finish. 🙂 Really good stuff, I definitely recommend it.
To be honest though, my little one was not that keen on the celeriac. She didn’t mind the pork but I guess this specific flavour wasn’t really her type. 🙂 It seems that’s the case with lot’s of ingredients these days. She’s getting fussier by the day. I really hope that’s because of the age because I’m really running out of option what to prepare for her so she could happily eat it. Apart from the all time favourite chicken nuggets, chips and pizza. 🙂 These are always winners but I can’t offer them everyday. Anyway, I’m not giving up, I try various recipes everyday and try to convince her to at least have a bite. Do you have the same problem?:-)
And here’s what you need for the Stuffed Celeriac.
1 celeriac, cut in halves
200g pork, diced
1 small onion, chopped
1 small carrot, chopped
150g Parmesan cheese, grated
1tsp Garam Masala
a handful of fresh parsley, chopped
salt to taste
Preheat the oven to 200°C. Drizzle the celeriac halves with some olive oil and place in the oven for about 30 minutes until soft.
Remove from the oven and when cooled, scoop out the celeriac so you can stuff it with the pork. Chop the celeriac that was scooped out.
Meanwhile, heat a pan with the olive oil and gently sweat the onions, celeriac and carrots for 5 minutes.
Add the pork, season with the spices, mix well and leave to cook for about 15 minutes or until ready. Make sure to stir occasionally.
Fill the celeriac halves with the pork mixture, sprinkle the Parmesan cheese and place in the oven for about 15 minutes so the cheese is crispy and golden.
Happy Wednesday guys! The recipe of the day is quick and easy Stuffed Peppers with Quinoa and Beef.
It’s a delicious and very satisfying meal. Stuffed peppers have become one of our family’s favourite recipes. It seems they are always popular no matter what you stuff them with. 🙂 I usually make them with beef, pork and rice but this time instead of the rice I used quinoa. There was definitely a difference in the taste. You know, how quinoa adds a but nuttiness to the food. Well, it made the peppers really tasty and healthy.
The recipe is really basic and requires only a few ingredients but the taste is amazing. I love this version but if you’re a vegetarian or simply prefer a lighter version, use quinoa only or check below for some yummy vegetarian Stuffed Peppers recipes. I particularly like the ones with the cheese. Cheese is always good, the more, the better 🙂 And not to mention, they’re actually quite light and healthy so if you watch your diet, this is a good option. Probably without the Parmesan cheese though 🙂
Here’s what you need for these quick and easy Stuffed Peppers.
5-6 peppers, cut in halves
200g quinoa, cooked
300g beef mince
1 small carrot, chopped
1 small onion, chopped
2 garlic cloves, crushed
1tsp black pepper
salt to taste
1tbsp olive oil
Parmesan cheese for sprinkling
Preheat the oven to 200°C.
Heat a pan with the olive oil and gently sweat the onion, garlic and carrots for about 10 minutes. Add a tiny bit of water so they’re not frying.
Add the beef mince and quinoa and season with the spices. Stir the mixture well and cook for about 20 minutes or until ready, stirring occasionally. If necessary, add more water.
Grease a baking tray and arrange the peppers on top. Start filling them with the beef and quinoa mixture. Place in the oven and leave for about 20 minutes.
Sprinkle some Parmesan cheese on top when serving.
Why not improvise and mix things up a little bit? You can use some leftover rice or simply cheese and veggies. That’s what I like in making Stuffed Peppers. You can basically put whatever you’d like and it’ll still taste good. But the ingredients that always work are definitely cheese, bacon, beef, pork, rice and quinoa. I mean, I’ve tried these and I loved them all. But there are much more to try, right! 🙂