Leftover Duck & Spinach Salad

Happy Sunday all! The recipe of the day is Leftover Duck & Spinach Salad – rich & filling, bursting with flavours!

Leftover Duck & Spinach Salad

This is one of the best leftover salads I’ve made. πŸ™‚ I simply had to get rid of a few products in my fridge butΒ turned out they were a great addition to this beautiful salad.

And because it’s Sunday I think we all deserve some rest Β and a simple and easy recipe that doesn’t require lots of time and efforts. What better than a Leftover Duck & Spinach Salad.

Leftover Duck & Spinach Salad

I kind of love Sunday, as they’re quite relaxing, this is probably the only day of the week that I stay at home (most of the time). Well, I still have to do a bit of cooking and cleaning but that’s ok. I love cooking and as far as the cleaning is concerned, I aim to finish with it early in the morning so I can get the rest of the day off. πŸ™‚ Yes, early in the morning because we’re usually up by 7.30 thanks to our beautiful daughter who is always so excited for the weekend. Seriously, during the week I can barely wake her up at 8 for nursery. πŸ™‚ But it’s all good.

We usually have an early Sunday supper, a bath for the kids and then a movie night for mummy and daddy. πŸ™‚ This is what we’re looking forward on Sundays. It may sound boring (I’m sure I’d thought that’s the most boring thing in the world before the kids) but this is what we love to do, peacefully and quietly! πŸ™‚ Anyone with me? πŸ™‚

Leftover Duck & Spinach Salad

Now, I know, not all of you may have any leftover duck at the moment. πŸ™‚ You can simply save the recipe for later on, when you do, or get some cooked duck breast or other pieces you’d like (they sell it in most of the shops). Or even you can use leftovers from your Sunday roast, anything you’d like really. πŸ™‚

Leftover Duck & Spinach Salad

This salad would make a lovely lunch too. Let’s say you use your Sunday Roast leftovers. Make this beautiful salad and toss it in a food container in the fridge. Use it as your Monday lunch – great and healthy start of the week. πŸ™‚ Or even save it for your dinner. All up to you really. Just be aware, don’t keep it more than a day or two as the spinach Β won’t be that fresh and even may go off.

Here’s what you need to make this delicious leftover salad.

Leftover Duck & Spinach Salad
 
Prep time
Total time
 
Ingredients
  • 150g duck, cooked and cut into thin strips or shredded
  • 150g fresh spinach
  • 1 ripe avocado, sliced
  • 10-15 black olives
  • 2-3tbsp pomegranate seesa
  • 2tbps pine nuts
  • 1tbsp wholegrain mustard
  • 1tbsp mayo
  • 2tbsp lemon juice
  • salt
Instructions
  1. Simply arrange all the ingredients in a bowl.
  2. Add the seasoning and mix well.
  3. If wished, you could add a splash of olive oil too.
  4. Add the mayo and mustard on a side and serve!

Leftover Duck & Spinach Salad

I hope you guys have a lovely Sunday and stay tuned for my next recipe coming up next week! πŸ™‚

Warm Lentil & Grilled Halloumi Cheese Salad

Happy Wednesday guys! The recipe of the day is Warm Lentil & Grilled Halloumi Cheese Salad.

I’ve been meaning to make a lentil salad for a long time and finally managed. This salad is perfect for the gloomy winter days, it’s very filling and gives you lots of energy. And it is simply delicious. Isn’t it Spring coming already. Seriously, every year in February I’m starting to ask for Spring. Well, we definitely need more sunshine here especiallyΒ now when the weather’s getting colder by the day. Hopefully this is not for long and we all enjouy beautiful warm and sunny days. πŸ™‚

Back to my salad now…There’s also nutty red quinoa and some toasted dry apricots. All the different ingredients make this salad bursting with flavour – it’s sweet, sour and nutty, lovely combination and healthy too. πŸ™‚

Warm Lentil & Grilled Halloumi Cheese Salad

What I did was to use lentils leftovers. I had made lentil soup the other day (which by the way our family absolutely love, should share the recipe) and I had a small bowl left. So I used it! πŸ™‚ Well, I drained it but because the lentils were already flavoured from the soup it made the salad even tastier. I didn’t really use any dressing, as I said the lentils were already dressed. πŸ™‚ But I added a splash of my favourite garlic sauce. Lentils and garlic is a must! πŸ™‚

If you, however, decide to go with a dressing, I’d suggest simple olive oil, lemon juice and salt. Simple, fresh and tasty. πŸ™‚

Warm Lentil & Grilled Halloumi Cheese Salad

Oh, and what about the Halloumi cheese? What’s a salad without a bit of cheese? πŸ™‚ I seriously love this. To me, it tastes like a mixture of gooey Feta and Mozzarella, so appetizing. Honestly, though, so far, I’ve been only using Halloumi in salads. Salads with Grilled Halloumi are not regular salads. πŸ™‚ But my point is where else do you use it? Have you got any interesting and yummy recipes? I’d love to hear your ideas. Please share below. πŸ™‚ Meanwhile, I’ll try and invent a ‘not salad recipe’ with Halloumi cheese. πŸ™‚

Warm Lentil & Grilled Halloumi Cheese Salad

Oh, and just to let you know, I had cooked all the ingredients in advance so I only had to combine everything. It makes things so much easier and quicker. I think I always have some cooked quinoa stocked in my fridge. And the lentils were leftovers. πŸ™‚

Warm Lentil & Grilled Halloumi Cheese Salad

Here’s what you need for this Warm Lentil & Grilled Halloumi Cheese Salad.

Warm Lentil & Grilled Halloumi Cheese Salad
 
Prep time
Total time
 
Serves: 10
Ingredients
  • 250g brown lentils, cooked
  • 250g red quinoa, cooked
  • 150g Halloumi cheese, grilled
  • 7-8 dry apricots, sliced and grilled
  • 2tbsp garlic sauce
  • salt and pepper
  • coriander leaves for serving
Instructions
  1. In a bowl, combine the lentils and quinoa and season well. Mix the salad.
  2. Arrange the grilled halloumi cheese and apricots on top.
  3. If wished, add a splash of garlic sauce and then some coriander leaves.
  4. Serve warm!

Warm Lentil & Grilled Halloumi Cheese SaladTip: You can even try adding some couscous to the lentils and quinoa. It’ll make the salad yummy and you know couscous like dry apricots. πŸ™‚

Butternut Squash, Quinoa & Chia Seed Burgers

Happy weekend all! The recipe of the day is Butternut Squash, Quinoa & Chia Seed Burgers. Not only these are super healthy, but they taste heavenly! They’re packed with yummy ingredients and spices and make aΒ perfect nutritiousΒ meal – quinoa, chia seeds and turmeric, the main ingredients here.

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Butternut Squash, Quinoa & Chia Seed BurgersAnd because it’s a Super Bowl weekend, I think these would make an amazing healthy snack for those of you watching the scales. They’re really filling so I decided to serve them on their own, without any buns. I added some avocado, red onions, fresh coriander and garlic mayo. If you prefer, you can also add some cheese on top. Oh, but there’s already cheese inside the burgers – lots of Parmesan cheese. πŸ™‚

Here’s my suggestion for Super Bowl snacking:

Meatless Monday: Stuffed Zucchini Bites with Mozzarella & Gouda Cheese

Bacon, Cheese & Eggs Stuffed Peppers

Smoked Salmon & Cream Cheese Stuffed Mushrooms

Wild Boar Burritos

Smoked Salmon Stuffed Avocados

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Quail Egg Eggplant Pizzas

Parsnip Pizzas

Smoked Salmon Bites

Spinach Bites

Cheesy Chicken & Spinach Bites

These are just some of the recipes I like. For more recipe ideas, just check my website. All of them are quick, easy and super tasty. πŸ™‚

Of course, I had my burgers with lots of hot sauce, just couldn’t help it. πŸ™‚ But as far as I know spicy food is good for you, isn’t it? πŸ™‚

Butternut Squash, Quinoa & Chia Seed Burgers

I used red quinoa as I like it better than the regular. I really have been using lots of quinoa recently so I made a plan. What I do is cook a pot with quinoa in advance and then when I need it, just add it to soups, salads, stews and burgers. There’s no need for cooking – quick, easy and very convenient. πŸ™‚ And apparently they’re some yummy desserts with quinoa which I haven’t tried yet but would love to. πŸ™‚ So stock up on quinoa and let’s get cooking. πŸ™‚ The weekend is too short so we all need good food and rest to charge our batteries and start the busy week ahead. πŸ™‚

Here’s what you need to make these healthy and delicious Butternut Squash, Quinoa & Chia Seed Burgers.

Butternut Squash, Quinoa & Chia Seed Burgers
 
Prep time
Cook time
Total time
 
Serves: 35
Ingredients
  • 400g butternut squash, cooked and mashed
  • 150g quinoa, cooked
  • 50g chia seeds
  • 100g Parmesan cheese, grated
  • 1 avocado, sliced
  • 1 tomato, sliced
  • ½ red onion, sliced
  • 2 eggs
  • 2tbsp olive oil
  • 2tsp turmeric
  • salt and pepper
  • fresh coriander leaves
  • garlic mayo, if wished
Instructions
  1. Preheat the oven to 200Β°C.
  2. In a bowl, place the quinoa, squash, chia seeds and eggs. Mix well and add the Parmesan cheese, olive oil and spices.
  3. Make burger patties and place them on a greased baking tray.
  4. Cook in the oven for about 20 minutes or until ready.
  5. Garnish with the avocado, tomato, onion and mayo. Add some fresh coriander leaves and serve.

Butternut Squash, Quinoa & Chia Seed Burgers

A quick question – what are your favourite recipes for St Valentine’s Day? Do you stick with chocolate or mix things up? I’d love to here your thoughts. πŸ™‚

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10 Simple & Healthy Salad Recipes

Happy Friday Guys! So today’s post is a round-up of the 10 Simple & Healthy Salad Recipes I love.

To be honest, they’re much more than that, but these are the ones I picked for you.

I do make and consume lots of salads so for me it’s important to make them different and tasty every time. I often add fruit, cheese, seafood, meat and seeds. And some of them get so filling that they can easily pass as a main. πŸ™‚ I’ve got some really skinny ones but most of them are packed with goodies.

Here we go…

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

So this beauty is made of black quinoa, roasted pumpkin and creamy tahini dressing. Oh, there’s a handful of sunflower seeds for that extra crunch. It’s perfect for the cold days, especially during the pumpkin season. πŸ™‚ It’s super filling and amazingly tasty. Definitely one of my fav!

Pumpkin & Black Quinoa Salad

Meatless Monday: Raspberry Rocket Salad with Cottage Cheese & Avocado

This one is a typical salad I eat during a hot summer day. It’s very light and refreshing but at the same time it’s very nutritious. It’s packed with vitamins and minerals so it’s really good for you. And of course, it tastes delicious! The combination of cottage cheese and fresh ripe raspberries is divine. πŸ™‚

Raspberry & Cottage Cheese Salad

Loaded Shrimp Salad

Well, let me see, this one is a bit on the naughty side, but I every bite of it is pure happiness. πŸ™‚ It’s more of a taco bowl/salad, inspired by my love of Tex/Mex food. What’s not to love about it – succulent shrimp, ripe avocado, crunchy tortilla chips, pinto beans, Mozzarella cheese and a generous serving of sour cream – all in one comforting bowl. πŸ™‚

Loaded Shrimp Salad

Kale, Blueberries & Blue Cheese Grilled Chicken Salad

I’ve been having lots of kale salads recently(recent years I think) so I really tried to mix things ups and make them tasty and pretty. πŸ™‚ This is definitely the one I like most from the kale variety. The blueberries and blue cheese work so well together and the grilled chicken add some extra deliciousness. It’s all taste crunchy, juicy and fresh. πŸ™‚

Kale, Blueberry & Grilled Chicken Salad

Leftover Beef & Pear Rocket Salad

This one I actually made from leftovers. I used some lean beef, ripe pears, rocket and raisins. It turned out the combination was really satisfying and quite filling. You can easily use it as a main dish, plus you get your five a day. πŸ™‚

Beef & Pear Salad

MeatlessMonday: Kale & Orange Quinoa Salad

Simple, but very refreshing salad, ready in just a few minutes. The orange got this salad to a whole different level. πŸ™‚

Kale & Orange Quinoa Salad

MeatlessMonday: Black Quinoa, Farro & Rice salad with Radishes

Next one – earthy and nutty flavour and packed with goodness. This grain salad will keep you full for a long, long time and will give you the energy you need for the busy day ahead.

Black Quinoa, Farro & Rice Salad with Radishes

Grilled Halloumi & Sweet Baby Peppers Quinoa Salad with Raisins

Grilled Halloumi Cheese? Yes, please. Grilled Baby Peppers & Rocket to go with it? Perfect. It’s more of a cheese with salad this one, but as I love Halloumi it’s perfect for me. Well, may be a few pieces less next time. πŸ™‚

Grilled Halloumi & Baby Peppers Salad

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

For all of you who are on a raw vegan diet, this is delicious, absolutely lovely salad to make in the summer days, either to accompany your mains or as a side. You might’ve noticed, I do like radishes. πŸ™‚

Zucchini Spaghetti & Kale Salad with Radishes

Pomegranate & Feta Cheese Quinoa Salad

I remember I made this pomegranates during the festive period last year and they got really popular amongst my friends and family. Not only they look pretty but they’re also very yummy, with my favourite feta cheese and quinoa – simple but tasty.

Stuffed Pomegranate with Quinoa & Feta Cheese Salad

Shredded Goose & Shrimp Sandwich

Happy Wednesday guys! The recipe of the day is Shredded Goose & Shrimp Sandwich!

Shredded Goose & Shrimp Sandwich

Let me tell you, these sandwiches are absolutely amazing, not really on the healthy side, but definitely worth every single bite. They’re in my top 10 comfort food list. I just love sandwiches like these – loaded with lots of cheese, fresh and crunchy salad, shrimp and tasty goose!

I would’ve probably used the goose only but then I found some shrimp hidden in my fridge and really felt like having shrimp. So I decided to combine goose and shrimp in this succulent sandwich. What a great idea it was! πŸ™‚ I buttered the bread and made it nice and crunchy. All the ingredients though are quite filling so a half of these was more than enough for me. Well, I saved my other half for the next day. πŸ™‚ And of course I ate these beauties with lots of hot sauce. For some reason, I always use hot sauce on shrimp and meat. It jus goes perfect – spicy and simply delicious!

Shredded Goose & Shrimp Sandwich

I rarely make roasted goose but it’s definitely one of my favourite food to roast. πŸ™‚ I mean, it’s so juicy and scrumptious and just irresistible. I used lots and lots of spices and some clementines that I used to stuff it and it turned so aromatic and bursting with flavour. The meat is soft and quite fatty, but that makes it super yummy. Oh, and a quick tip – save the goose fat! It makes wonders when added in your recipes. Try some roast pots with goose fat and you’ll know what I mean.

My point was, I actually used leftovers from the goose I had made. I also use these in pasta, wraps and salads. Goose is absolutely lovely! πŸ™‚

Shredded Goose & Shrimp Sandwich

Well, after that feast, you’ll probably need a good workout but it is all worth it! And I’d like to think this way – I’m actually burning calories while cooking so a delicious meal is well deserved. πŸ™‚ Especially after a long and exhausting week! So why not make these like your perfect weekend treat! We all deserve it. πŸ™‚ After all, you need some energy for the busy week ahead. πŸ™‚

Shredded Goose & Shrimp Sandwich

Here’s how to make the Shredded Goose & Shrimp Sandwiches.

Shredded Goose & Shrimp Sandwich
 
Prep time
Cook time
Total time
 
Serves: 15
Ingredients
  • 150g shrimp, cooked
  • 100g goose, cooked and shredded
  • 150g Mozzarella cheese, grated
  • 100g Mild Cheddar cheese, grated
  • 4 bread slices
  • fresh salad leaves
  • 2tbsp garlic sauce/mayo
  • 1tbsp butter
Instructions
  1. In a heated pan with butter, place the bread slices and cook for a minute or two on each side until golden and crispy.
  2. Add a bit of garlic sauce or mayo on each slice and then add the shredded goose and shrimp, dividing it equally between the two slices of the slices. Add the grated cheese and place in the oven or microwave to melt the cheese(I used the microwave and it worked fine).
  3. Arrange some salad leaves on top and close the sandwich with another slice of bread. Cut in half and serve with some hot sauce.!

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Shredded Goose & Shrimp Sandwich

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Shrimp & Red Quinoa Casserole

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. πŸ™‚ Serve it on its own or with some delicious bread to dip in.

Shrimp & Red Quinoa Casserole

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.

Shrimp & Red Quinoa Casserole
 
Prep time
Cook time
Total time
 
Serves: 35
Ingredients
  • 200g shrimp
  • 100g Pancetta, chopped
  • 150g red quinoa
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 2 celery stalks, chopped
  • 1tbsp paprika
  • 1tbsp Garam Masala
  • 2 bay leaves
  • 2tbsp olive oil
  • salt and pepper
  • sour cream to serve
  • fresh coriander to serve
Instructions
  1. 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.
  2. 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.
  3. Remove from the hop and serve with some fresh coriander and some sour cream.

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Shrimp & Red Quinoa Casserole

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. πŸ™‚ 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 addsΒ aΒ heat to your dishes that is so necessary in the winter days. πŸ™‚

Shrimp & Red Quinoa CasseroleTip: 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.Β 

Shrimp & Red Quinoa Casserole

Spinach Bites

Happy rainy Thursday all! The recipe of the day is tasty and cute – Spinach Bites! These are made with only a few ingredients but they’re a real crowd pleaser. I mean who wouldn’t love these – buttery puff pastry generously covered with spinach cream cheese. Don’t tell there’s spinach and I’m sure no one would notice. Seriously, even the kids liked these (I’m pretty sure they didn’t realize there’s quite a lot of spinach in them). πŸ™‚

Spinach Bites

The Spinach Bites are great for snacking all day, they’re quite filling. I served them as an appetizer and everyone loved them. They’re amazing for entertaining your friends and guests too. For more canape ideas for you party check here:

Smoked Salmon & Cream Cheese Stuffed Mushrooms

Smoked Salmon Bites

Smoked Salmon Stuffed Avocados

Bacon Wrapped Baby Portobello Mushrooms stuffed with Blue Cheese

These are all very simple and quick to make and taste amazing. As a matter of fact, I absolutely love making a variety of appetizers as a dinner. πŸ™‚ It’s kind of mix and match dinner. πŸ™‚

And in these gloomy rainy weather, something green and tasty would make you feel better. πŸ™‚ Seriously though, is it gonna snow in London? It seems we all have been waiting for the snow to come after warning for bad weather coming our way. At Β least the kids will be happy. Anyway, stay warm, safe and hopefully there won’t be any disruptions.

Spinach Bites

Back to my recipe now..

So the only ingredients you’re gonna need are three – spinach, cream cheese and puff pastry. If you prefer and you’re good at it, you can make your own puff pastry. I used shop bought ready to roll pastry. It saved me lots of time and to be honest I use these quite often. It’s amazing – it’s a real-time saver and you don’t have to worry whether you’ll make the puff pastry actually puff. I’ve never made puff pastry before but I know itΒ might be aΒ bit tricky so I stayed on the safe side. πŸ™‚ I used fresh spinach but frozen would work just fine. Simply make sure to defrost it before combining with the cream cheese.

And for meat lovers, some chopped crispy bacon inside the spinach cream cheese would taste divine. I shall try this next time I’m making these bites. Even some smoked fish would taste lovely. But enough already, there are many options and combinations, just choose the one you fancy and let’s get cooking. And eating. πŸ™‚

Here’s what you need to make the cute little bites.

Spinach Bites
 
Ingredients
  • 200g puff pastry
  • 400g cream cheese
  • 200g spinach, cooked and pureed
  • salt and pepper
Instructions
  1. Preheat the oven to 200Β°C.
  2. Unroll the pastry, use a kitchen ring and cut small circles from the pastry. Place them on a greased baking tray and cook in the oven for about 15 minutes or until golden.
  3. Meanwhile make the spinach cream cheese - in a bowl, simply combine them, season with salt and pepper to taste and blitz till a smooth green consistence.
  4. Use a piping bag to cover the puff pastry with the spinach cream cheese!
  5. Enjoy!

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Spinach Bites

Parsnip Pizzas

Happy Tuesday guys! The recipe of the day is here – Parsnip Pizzas with Pancetta, Mozzarella & Parmesan Cheese!

Parsnip Pizzas

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! πŸ™‚ 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.

Parsnip Pizzas

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.

Parsnip Pizzas

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 sliceΒ 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. πŸ™‚

Here’s how to make these tasty Parsnip Pizzas.

Parsnip Pizzas
 
Prep time
Cook time
Total time
 
Serves: 25
Ingredients
  • 400g parsnips, cooked and mashed
  • 1 egg
  • 100g breadcrumbs
  • 100g Pancetta, chopped
  • 6-7 cherry tomatoes, sliced
  • 100g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • salt and pepper
Instructions
  1. Preheat the oven to 200Β°C.
  2. n a bowl, combine the parsnip, egg and breadcrumbs.
  3. Season with salt and pepper to taste and shape small pizzas.
  4. Place on a greased baking tray and cook in the oven for about 15 minutes.
  5. Take out from the oven and arrange the topping. Place back and leave for another 10 minutes.

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Parsnip PizzasTip: Why not try with some sautΓ©ed mushrooms and onions next time? And may be some feta cheese? That sounds delicious to me! πŸ™‚ 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. πŸ™‚

Parsnip Pizzas

Hope you enjoy these! Have a wonderful week and stay tuned for another simple but tasty recipe coming your way. πŸ™‚

Wild Boar Burritos

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. πŸ™‚ This is the perfect recipe for a lazy Friday night in front of the TV or this is what I'm dreaming of. πŸ™‚ 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...:-) Wild Boar Burritos 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 MexicanΒ 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. Wild Boar Burritos 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. πŸ™‚ 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! πŸ™‚ Wild Boar BurritosFor more Mexican inspired recipes check here: Kale & Jerk Shrimp Leftover Wraps Easy Steak Fajitas Spicy Shrimp, Avocado & Beans Crunchy Taco Style Fix Loaded Shrimp Salad Meatless Monday: Black Eyed Bean Vegetarian Burrito

Wild Boar Burritos

Here's what you need to make these Wild Boar Burritos.

Wild Boar Burritos
 
Prep time
Total time
 
Serves: 15
Ingredients
  • 3-4 flour tortillas
  • 300g wild boar, shredded
  • 200g pinto beans, cooked
  • 1 ripe avocado, sliced
  • 200g Monterey Jack, grated
  • 4tbsp sour cream
  • 1 lime, juice only
  • chopped coriander
  • salad leaves
Instructions
  1. Heat the tortillas for a minute or two ( I did that in the microwave) and start building up the burritos.
  2. Divide the ingredients equally between the 3 or 4 tortillas(I made 3 but they were quite big, so you can easily make 4).
  3. Add the beans and meat, sprinkle with the cheese and add the avocado slices. Sprinkle a few coriander leaves and add some lime juice.
  4. Finally, add a spoon of the sour cream and wrap up the burritos.

Wild Boar Burritos

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MM: Stuffed Peppers with Couscous

Happy Meatless Monday guys! Today’s recipe is Stuffed Peppers with Couscous.

Hope you all had a magical Christmas and got all you wanted from Santa. Let’s hope the new 2017 is better and peaceful for all of us!

And after a long holiday, I’m finally back, and so are my recipes. πŸ™‚ I’m planning lots of interesting recipes (all of them simple, tasty and ready in no time) and I’ve got an exciting idea which I hope I can share with you, once everything is done. πŸ™‚ I just hope I’ll be more organised this year and manage to find time for everything I’ve planned.

So back to today’s recipe now…

Stuffed Peppers

Even though, this recipe is vegetarian and you might thing it is guilt free, I should warn you, these Stuffed peppers are actually quite a treat. Loaded with lots of Cheddar and Mozzarella cheese and a generous serving of butter, they taste like pure cheese heaven.

I really thought I’ve tried all of the possible combinations with stuffed peppers but of course, I was wrong. The possibilities are endless. πŸ™‚

I love the combination of cheese and peppers, most of the time I use feta cheese though. But because of the couscous and butter I thought Mozzarella and Cheddar cheese would work well.

Stuffed Peppers

I’ve never combined couscous in this way but it turned out really delicious. Even the kids loved it! And seriously, it took me a few minutes only. You can even make the couscous in advance. The only work you need to do is to grate the cheese and stuff the peppers. Then leave it to the oven and enjoy! I love recipes like that – quick, super simple and very tasty! πŸ™‚

It seems Stuffed Peppers are always a hit, especially recently and all kinds of stuffed veggies and fruit too. It’s probably a good way to consume more veg and fruit. Here’s a link of some of my Stuffed Peppers recipes you might like:

Quinoa & Beef Stuffed Peppers

Bacon, Cheese & Eggs Stuffed Peppers

Stuffed Peppers with Minced Pork, Vegetables & Rice

Bacon & Orzo Stuffed Peppers with Mozzarella Cheese

There are some meat versions but there are vegetarian versions too. I recommend the bacon, cheese and eggs peppers for breakfast. They’re super tasty and for some reason this is one of my most viewed recipes.

Stuffed Peppers

A quick tip – If you prefer your peppers more cooked, place them in the oven before stuffing them for about 10 minutes. This will make them soften. If you’d rather have them crunchy, skip this step. πŸ™‚

Here’s what you need for this quick and easy recipe.

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Stuffed Peppers with Couscous
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 peppers
  • 200g couscous
  • 100g Cheddar, grated
  • 100g Mozzarella, grated
  • 2tbsp butter
  • salt and pepper
Instructions
  1. Preheat the oven to 200Β°C.
  2. Cook the couscous, following the instructions on the back of the pack.
  3. Season with salt and pepper and stir in the butter and cheese.
  4. Stuff the peppers with the couscous mixture and cook in the oven for about 15 minutes.