Oven-Baked Banana & Peach French Toast

Happy Wednesday guys! Today’s recipe is Oven-Baked Banana & Peach French Toast – fresh, Summery and absolutely delicious, that recipe makes the perfect breakfast/brunch recipe, and an easy one too!

Oven-Baked Banana & Peach French Tooast

I hope you’re guys enjoying your Summer/holiday so far and indulging in yummy Summer recipes too. I truly enjoy mine, especially the kids, they love spending time with their grandparents, eating lots of ice-cream and getting spoiled a lot. πŸ™‚Β But this is what Summer holiday is all about, isn’t it? πŸ™‚

Back to my recipe now… Seriously, guys this is more than simple to make and at the same time tastes divine. Ripe bananas, peach, eggs and some bread is all you need. The rest is left to the oven. Β Yes, it is oven-baked but it tastes even better than fried french toast, in my opinion and is healthier. Well, I added some butter too which is not that healthy I guess but look at the amount of fruit in there. πŸ™‚ I used some fresh organic eggs and I think I’ve never used so beautiful eggs. The yolks were dark orange, it really felt they were a few hours old. So different to the eggs I usually use, unfortunately.

Oven-Baked Banana & Peach French Toast

Here’s how to make this easy and delicious Oven-Baked Banana & Peach French Toast

Oven-Baked Banana & Peach French Toast

Oven-Baked Banana & Peach French Toast

Ingredients

  • 3-4 stale white bread slices
  • 3 eggs
  • 1 ripe banana, sliced
  • 1 peach, sliced
  • 50g butter
  • a splash of full fat milk
  • For serving:
  • 1tbsp honey
  • 1tbsp almond butter
  • 1tsp deseeded coconut

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a baking tray, roughly cut the butter in a few pieces and spread it on the tray. Do the same with the bread.
  3. Whisk the eggs with the milk together and pour over the butter and bread.
  4. Arrange the banana and peach slices on top.
  5. Bake in the oven for about 20 minutes.
  6. Serve with some almon butter, honey and deseeded coconut, if wished.
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I served the french toast with honey, almond butter and some deseeded coconut. It tastes absolutely amazing, very rich and indulgent, more like a dessert than breakfast. But who won’t like dessert for breakfast? πŸ™‚

You can even serve it with a scoop of vanilla ice-cream, especially when it’s still hot and out of the oven. This is a totally different story but why not? πŸ™‚ I always look for ways to upgrade my recipes and make them even tastier (not always healthier though, I admit).

Oven-Baked Banana & Peach French Toast

I hope you guys like this recipes. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Double Chickpea Burger Toast

Double Chickpea Burger Toast

Happy Tuesday all! The recipe of the day is Double Chickpea Burger Toast.

It s finally holiday time and I can’t wait for this rain to stop and head to the beach. It really sucks when you drive 4 hours to get there, have only a few days and it rains for 2 days. But I’m not complaining even though it doesn’t sound like it πŸ™‚ We still have a good time with lots of food and drinks. πŸ™‚ And I really can’t describe how beautiful is here – you wake up to the sound f the sea every morning and you can actually taste the saltiness of it.

Double Chickpea Burger Toast Continue reading Double Chickpea Burger Toast

Stuffed Mozzarella Salad

Happy Wednesday guys! Recipe of the day is Stuffed Mozzarella Salad – Summery, yummy and nutritious!

Stuffed Mozzarella Salad

It’s this time of the year when we are about to go on holiday and there’s so much stuff to organise. Plus, my daughter’s birthday party is just a day before we go, so that’s need to be planned too. Well, actually, I’m glad to say, most of the stuff is already taken care of. I just need to prepare some sandwiches and nibbles. But it’s been a hectic few weeks, really. And I had no idea it was so hard to get hold of a face painter and book a bouncy castle. Phewww. πŸ™‚

Stuffed Mozzarella Salad

Back to my recipe now…Mozzarella cheese is so versatile and is a must in my Summery salad recipes. I simply love it, the flavour is mild so it works amazing with veggies and fruit too. And yes, this is a stuffed mozzarella ball. πŸ™‚ I used my fingers to shape the mozzarella cheese and made a small well where I put some goodies.

Stuffed Mozzarella Salad

So I had this beautiful quinoa salad and I really wanted to spice things up, meaning make something different this time. πŸ™‚ I opened the fridge, saw the mozzarella cheese and a bowl with my homemade pesto and this is how the idea actually came to me. Why not stuff the mozzarella with the quinoa salad and use the pesto? Why not, indeed? πŸ™‚ I also added some steamed green beans. It all worked amazing. Not only the salad was super tasty but it was quite filling too. It can easily pass as a light main meal, especially in the Summer (well, probably depends how hungry you are). πŸ™‚

Stuffed Mozzarella Salad

Here’s how to make the Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Ingredients

  • 1 Mozzarella ball
  • 100g quinoa, cooked
  • 100g green beans, steamed
  • 50g peas, tinned
  • 50g corn, tinned
  • 100g tuna, tinned
  • 1tbsp olive oil
  • 1tsp lemon juice
  • salt to taste
  • 1tbsp balsamic vinegar
  • For the homemade pesto:
  • 50 basil
  • 2tbsp olive oil
  • 2tbsp pine nuts
  • 2tbsp Parmesan, grated
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, mix the quinoa, tuna, peas and corn. Add some olive oil, lemon juice and salt.
  2. Using your fingers make a small well in the Mozzarella ball and fill it with the quinoa salad.
  3. To make the pesto, simply blitz all the ingredients together. Add on top of the salad.
  4. Arrange the steamed green beans around the Mozzarella ball.
  5. Drizzle some balsamic vinegar on top and serve.
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Stuffed Mozzarella Salad

I hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. xx

Beef & Pork Stuffed Zucchini

Happy Friday! Today’s recipe is Stuffed Zucchini – one of my favourite stuffed zucchini recipes – there’s pork and beef mince, spices, fresh herbs and of course, melted cheese. πŸ™‚

Stuffed Zucchini

I absolutely love zucchini in every way possible. For some reason, I do make lots of zucchini recipes this time of the year ( I guess because they’re in season, duh). Grilled, steamed, fried or even raw they are just delicious.

And in this particular recipe, they’re simply amazing. I stuffed them with beef and pork mince that was flavoured with some garlic, tomato and spices. Then added some cheese on top for a perfect finish. They tasted so fresh and yummy so no wonder they were gone in a few minutes.

Also, this recipe is perfect for when you’re quite busy and don’t have that much time to spend in the kitchen. In my case, it took me just a few minutes as I used the meat from a pasta recipe I had made the previous day. Basically, the only thing I did was to fill the zucchini with the mixture and cook them. How not to love recipes like these – they save you so much time but at the same time are so tasty! πŸ™‚

Stuffed Zucchini

Here’s how to make the Beef & Pork Stuffed Zucchini

Stuffed Zucchini

Stuffed Zucchini

Ingredients

  • 2-3 zucchini (courgettes)
  • 300g beef and pork mince meat (mixed)
  • 150g Cheddar cheese, grated
  • 1 garlic clove, crushed
  • 1/2 onion, chopped
  • 2tbsp tomato passata
  • 1tsp cumin
  • 1tsp black pepper
  • salt
  • 1tbsp olive oil
  • a bunch of fresh parsley, chopped

Instructions

  1. Preheat the oven to 200Β°C.
  2. Cut the zucchini in halves and scoop out the inside part, then chopped it up.
  3. Heat a pan with olive oil and sweat the garlic, onion and the inside part of the zucchini for five minutes. Add the minced meat, passata and seasonings and mix well. Cook for about 10 minutes then leave on a side to cool down.
  4. Fill the zucchini halves with the mixture and place in the oven for about 15 minutes. Add the cheese and leave for another 2-3 minutes so the cheese can melt.
  5. Serve with some extra parsley on top.
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Beef & Pork Stuffed Zucchini

For more Zucchini recipes check here:

MM: Zucchini Frittata

Grilled Zucchini Strawberry Salad

Hasselback Zucchini with Crispy Bacon

Zucchini Galette

Meatless Monday: Oven Baked Zucchini Chips

Meatless Monday: Zucchini & Feta Cheese Bake

MM: Stuffed Zucchini Bites with Mozzarella & Gouda Cheese

Zucchini, Carrots & Feta Cheese Bake

MeatlessMonday: Stuffed Zucchini Rolls

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

Zucchini & Maple Syrup Muffins

MM: Raw Vegan Zucchini Cashew Dip

I hope you guys like this recipe, if so, make sure to stay tuned for more simple but tasty recipes coming very soon your way! πŸ™‚ Till then, have a wonderful weekend with delicious food and drinks! That’s what I intend to do! πŸ™‚ xx

Spinach & Quinoa Bites

Happy Wednesday guys! Today’s recipe is Spinach & Quinoa Bites – vegetarian, healthy and simply delicious!

Spinach & Quinoa Bites

I finally managed to find the time for this post. It’s been a crazy morning (worst traffic ever, baby’s worst tantrum at the bank) but it all looks better now. Well, apart from the weather actually, but at least it’s not that cold. And let’s be positive and look on the bright side. πŸ™‚ It’ll be hot and sunny very soon or at least that’s what I’d like to believe.

Spinach & Quinoa Bites

Let’s get to the recipe now…I made these bites last week and at first was a bit concerned whether my kids will eat them but it turned out they loved them. I don’t know if it’s because of the quinoa (they love it) or something else but the green colour was not questioned at all. And believe me, there was lots of spinach. πŸ™‚ Also, I used some Parmesan cheese and no flour at all, which makes these green bites a great gluten free alternative.

Spinach & Quinoa Bites

Here’s how to make the Spinach & Quinoa Bites

Spinach & Quinoa Bites

Spinach & Quinoa Bites

Ingredients

  • 200g quinoa, cooked
  • 100g spinach, cooked and pureed
  • 150g Parmesan cheese, grated
  • 1 egg
  • 2tbsp olive oil
  • salt
  • lime for serving

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, mix all the ingredients together. Start making small bites/meatballs/patties.
  3. arrange them on a greased baking tray and bake in the oven for about 20 minutes or until ready.
  4. Serve with some lime wedge.
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Did I mention these are oven-baked? No frying, simply cook them in the oven, so much easier and healthier. I served them with a lime wedge. I don’t know why (probably the matching colours) but I thought it might be tasty. And it worked really well. I added a splash of hot sauce on mine, how could I not. πŸ™‚

The Spinach & Quinoa Bites can be stored in the fridge for a few days so why not make a bigger batch and add them to your salads, sandwiches or just use them as a healthy and filling snack. They are super simple to make, use only a few ingredient but very tasty and satisfying.

I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipes coming soon. xx

Fresh Mozzarella & Prosciutto Salad

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! πŸ™‚

Fresh Mozzarella & Prosciutto Salad

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. πŸ™‚

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. πŸ™‚

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. πŸ™‚

Also, when serving I suggest to throw some pine nuts – add crunchiness and nuttiness in a lovely way.

Fresh Mozzarella & Prosciutto Salad

Here’s how to make the Fresh Mozzarella & Prosciutto Salad

Fresh Mozzarella & Prosciutto Salad

Fresh Mozzarella & Prosciutto Salad

Ingredients

  • 2 balls of fresh Mozzarella cheese
  • 100g rocket
  • 70g prosciutto
  • a splash of hot sauce
  • For the pesto:
  • a handful of fresh basil (about 70g)
  • 50g Parmesan, grated
  • 2tbsp pine nuts
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. To make the pesto - simply blitz all the ingredients together.
  2. To make the salad, divide the rocket in two plates and place the Mozzarella balls on top.
  3. Add the prosciutto.
  4. Pour over the pesto and finish with a few drops of the hot sauce. If wished, add some extra olive oil.
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Fresh Mozzarella & Prosciutto Salad

Although this looks all green and light, believe me, it’s quite filling. The last time I made this salad for dinner, more as a starter, but it really filled us up so we didn’t really have a main.

Hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. Meanwhile, enjoy the weather and stay cool. xx

 

MM: Zucchini Frittata

Happy Meatless MondayΒ guys! Today’s recipe – MM: Zucchini Frittata – super simple recipe that is light, tasty and packed with veggies – perfect for these hot days, especially today!

Zucchini Frittata

It’s been really hot here recently! This is why I’ve been trying to make lighter meals, with lots of vegetables. We’ve also been stocking on lots of watermelon and cherries. Well, ice cream too (which is not really on the healthy side). To tell you the truth, I got myself some moulds for homemade popsicles but it seems I can never find the time to make some healthy lollies. Or, should I say I can’t organise myself. πŸ™‚ How do you guys cope with the heat? Any tips are welcome. πŸ™‚

What’s not to love about this time of the year. Plenty of delicious fruit and vegetables and hot and sunny weather. I know it is probably too hot for some of you but I enjoy it a lot (it’s not gonna last long I think). It would be awesome if we lived near a beach but the kids’ splash toys do a great job too. πŸ™‚

Zucchini Frittata

Here’s how to make the Zucchini Frittata in no time

MM: Zucchini Frittata

MM: Zucchini Frittata

Ingredients

  • 2 courgettes (zucchini), grated
  • 7 eggs
  • 8-10 cherry tomatoes
  • 1 red pepper, chopped
  • 1 garlic clove, crushed
  • 100g mild Cheddar, grated
  • 100g Parmesan, grated
  • salt and pepper
  • olive oil

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, whisk the eggs, add the Parmesan and Cheddar cheese and crushed garlic.
  3. Drain the grated zucchini gently by squeezing them in a towel. Add them to the egg mixture.
  4. Add the chopped pepper and season with salt and pepper to taste.
  5. Grease a baking tray with a bit of olive oil and pour in the mixture. Arrange the cherry tomatoes on top and place in the oven for about 20 minutes.
  6. Remove and serve hot or cold.
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MM: Zucchini Frittata

So let’s go back to the recipe now. Did I mention how simple this was? I believe I did. Honestly, all you have to do is mix up all the ingredients together, pour the mixture into a baking tray and leave it to the oven. That simple! And the cooking is about 15-20 minutes. This recipe is perfect for a busy week dinner, whenever you’d like to prepare quick, tasty and healthy meal. Packed with vitamins and nutrients this Zucchini Frittata won’t disappoint, I promise. πŸ™‚

I hope you guys like this recipe, give it a go, it’s quick, easy and delicious! πŸ™‚ Stay tuned for more yummy Summer recipes coming very soon. xx

Strawberry Bruschetta with Paneer

Happy sunny Wednesday guys! Today’s recipe is Strawberry Bruschetta with Paneer – light, fruity and absolutely delicious, perfect for the hot weather!

Strawberry Bruschetta with Paneer

My original idea was to make panini (hence the panini bread I used) but I decided to go for Strawberry Bruschettas instead. And these beautiful bruschettas didn’t disappoint at all. The Paneer cheese I used really complimented the strawberries. It was very mild and had crumbly texture, more like cottage cheese. I haven’t used Paneer cheese like this before but it worked really well so I’m glad I did. πŸ™‚

Strawberry Bruschetta with Paneer

The bruschettas are super simple to make. I toasted the bread first with a bit of olive oil, then added the strawberries, paneer and some fresh basil and left in the oven for another five minutes. The result was absolute deliciousness. πŸ™‚ The strawberries were so sweet and juicy and tasted amazing with the paneer and basil. I feel like every time the weather gets really hot my favourite things to eat are strawberries and tomatoes. πŸ™‚ And basil is my number one summer herb. πŸ™‚ I’d really love to be able to grow my own fruit, veg and herb one day. That would be so exciting! πŸ™‚ However, at the moment I use the shops for fresh fruit and veg.

Strawberry Bruschetta with Paneer

These bruschettas are a great appetizer too. I’m pretty sure your friends/guests would be really please if you serve them these with a glass of champagne. πŸ™‚ This is how I should’ve had them. πŸ™‚ And as I said, they’re great to have as a light lunch on a really hot day like today. πŸ™‚ Not that I’m complaining about the weather. I love it! πŸ™‚

Strawberry Bruschetta with Paneer

Here’s what you need to make the Strawberry Bruschetta with Paneer

Strawberry Bruschetta with Paneer

Strawberry Bruschetta with Paneer

Ingredients

  • 300g strawberries sliced
  • 150g Paneer cheese
  • a handful of fresh basil
  • 2 paninis, cut in halves
  • 2tbsp olive oil

Instructions

  1. Preheat the oven to 200Β°C.
  2. Arrange the panini bread halves on a baking tray, brush them with the olive oil and bake in the oven for 5 minutes.
  3. Remove and top them up with the paneer cheese, basil and sliced strawberries. Place back in the oven for another 5 minutes.
  4. Serve with some extra basil leaves, if wished.
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Strawberry Bruschetta with Paneer

I hope you guys like this recipe. Stay tuned for more Summer recipes coming soon. And make sure to stay hydrated. πŸ™‚ xx

Kale & Butternut Squash Quesadillas

Happy Thursday guys! Today’s recipe is Kale & Butternut Squash Quesadillas – grilled flour tortillas stuffed with sweet squash, kale, chickpeas and melted cheese. This was too delicious not to try so put your apron on and let’s get cooking! I promise, it only takes a few minutes, it’s super simple and even more tastier. πŸ™‚

Kale & Butternut Squash Quesadillas

I genuinely love Mexican or Mexican – inspired food and I enjoy experimenting a lot. I’ve tried different versions of burritos and quesadillas (see the links below πŸ™‚ ) but never tried this one in particular. The idea came when I had to get rid of some roasted butternut squash I had in the fridge so I came up with quesadillas. I added some kale, roasted chickpeas, which again were leftovers from another recipe, and lots of cheese. No need to mention I poured half a bottle of hot sauce on my quesadillas. πŸ™‚ But hey, this was Mex – inspired, it should be hot. πŸ™‚

Kale & Butternut Squash Quesadillas

On a second thought, I think some sliced jalapenos would make these quesadillas even more appetizing. Unfortunately, I didn’t have any but next time definitely throwing some in there. πŸ™‚

The quesadillas are amazing for starter but these are so rich they can easily pass as a main. It really depends on how hungry you are. Serve them with some freshly made guacamole, sour cream and of course, hot sauce (for those of you who can handle the heat:-) ). And don’t forget to massage the kale with a bit of olive oil before adding it to the quesadillas. πŸ™‚

Here’s what you need to make these Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Ingredients

  • 300g butternut squash, roasted & cut in pieces
  • 100g chickpeas, roasted
  • a handful of kale
  • 100g mild Cheddar, grated
  • 100g Mozzarella, grated
  • 4-5 flour tortillas

Instructions

  1. Heat a griddle pan and place the tortilla. On half of the tortilla arrange some of the squash, chickpeas & kale and sprinkle some cheese on top. Make sure it's not too much so you can close the wrap.
  2. Gently close the wrap and press down. Cook for about 5 minutes, turn on the other side for a few minutes and remove from the pan.
  3. Repeat with the rest of the tortillas.
  4. Serve with some fresh guacamole, sour cream and/or hot sauce.
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Here are some more Mexican – inspired recipes:

Meatless Monday: Black Bean, Roasted Peppers & Feta Cheese Quesadillas

Wild Boar Burritos

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Turkey & Spinach Enchiladas

Easy Steak Fajitas

Turkey Meatball Fajita

Loaded Shrimp Salad

Kale & Butternut Squash Quesadillas

I hope you guys like this recipe. Stay tuned for more quick, easy and delicious recipes coming soon. xx

Leftover Lentil Wraps

Happy Tuesday guys! Recipe of the day is Leftover Lentil Wraps – simple and healthy wraps with peas, corn, tuna and red onion, there’s no way not to love these delicious and simple wraps!

Leftover Lentil Wraps

Apart from the lentils, there’s some peas, corn and tuna. Also, I’ve added some smoky harissa on mine but left the kids’ ones. And as the title says these wraps are actually made from leftovers, lentil soup leftovers in particular. What a great way to use up this soup! πŸ™‚ To be honest, I haven’t tried wraps with lentils so far but they’re simply delicious. Kids really enjoyed them too, well more in a bowl, than in a wrap but that has to do with their age and ability to actually eat a wrap. πŸ™‚

Leftover Lentil Wraps

When I say I used up a lentil soup I mean I drained carefully the lentils and other veggies that were in the soup. It’s really important to drain them well, otherwise the wraps will get soggy and not so yummy. πŸ™‚ I usually add some carrots and celery to the lentil soup so that was a bonus.

Leftover Lentil Soup

The whole mixture is quite tasty and can easily go for a healthy tuna salad as well. For that purpose, I added some chopped red onion. Tuna and red onion taste amazing, don’t you think? :-)The mixture is perfect to store it in the fridge for a few days. No matter how you decide to have it – lentil wrap or just a bowl, it is super tasty and nutritious and not to mention how simple to make. πŸ™‚ So next time when you make a lentil soup, save some and try these beauties. πŸ™‚

Here’s how to make the Leftover Lentil Wraps

Leftover Lentil Wraps

Leftover Lentil Wraps

Ingredients

  • 200g brown lentils, cooked (I used up my lentil soup leftovers)
  • 100g peas, tinned
  • 100g sweetcorn, tinned
  • 150g tuna, tinned
  • 1/2 red onion, chopped
  • 2-3 flour tortilla wraps
  • smoky harissa for serving, if wished

Instructions

  1. In a bowl, combine all the ingredients and mix well. If necessary add more seasoning.
  2. Arrange on the flour tortillas and wrap them up.
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Leftover Lentil Wraps

I hope you enjoy this recipe. Some more quick, easy and tasty recipes are coming very soon. xx