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

Harissa Roasted Chickpeas with Grilled Veggies

Happy Wednesday guys! Recipe of the day is Harissa Roasted Chickpeas with Grilled Veggies – a simple but so delicious bowl with lots of flavour and love! πŸ™‚

Harissa Roasted Chickpeas with Grilled Veggies

This time of the year I feel so excited about vegetables! I just love preparing veggie bowls with lots of different vegetables in them and some other goodies, of course. What I’m trying to say is that Summer, for me, equals lots of salads and veggie bowls. πŸ™‚

This one particular was one of these ‘clean my fridge meals’. I used someΒ leftovers I had and vegetables that were about to go off. It turned out quite yummy. Apart from the chickpeas, I added some grilled eggplant, grilled peppers, feta cheese, some wholemeal pita bread and a generous serving of my homemade sun-dried tomato pesto. The pesto is super simple to make – just blitz together sun-dried tomatoes, pine nuts, basil, olive oil and Parmesan, if you’d like (I didn’t use any Parmesan this time). Season with salt and lemon juice and enjoy! Yum! It was quite a lot, to be honest, but I saved some for the next day. πŸ™‚

Also, you can easily make some wraps using the ingredients from the bowl, apart from the pita bread of course. Thy will make a healthy and delicious lunch. πŸ™‚

Harissa Roasted Chickpeas with Grilled Veggies

This recipe is perfect for using up your leftover veggies from your bbq. Just add some feta cheese, chickpeas and this yummy pesto and you’ve got yourself a lovely lunch. πŸ™‚

The chickpeas are cooked with a few spoons of harissa paste. They were absolutely delicious but I was a bit disappointed. I expected them to be quite hot but they turned out just a tiny bit spicy. Next time I should probably use the whole jar. πŸ™‚

Here’s how to make the Harissa Roasted Chickpeas with Grilled Veggies bowl

Harissa Roasted Chickpeas with Grilled Veggies

Harissa Roasted Chickpeas with Grilled Veggies

Ingredients

  • 200g chickpeas, roasted
  • 2tbsp harissa paste
  • 1 eggplant, sliced and grilled
  • 2 peppers, grilled
  • 1 wholemeal pita bread, cut into pieces
  • 100g feta cheese, crumbled
  • For the sun-dried tomato pesto"
  • 7-8 sun-dried tomatoes
  • 7-8 basil leaves
  • 50g pine nuts
  • 1tsp lemon juice
  • 1tbsp olive oil
  • salt

Instructions

  1. You can easily use tinned chickpeas and then gently cook them with the harissa paste for a few minutes. Or roast your chickpeas with some harissa paste. Make sure to stir them occasionally though.
  2. To make the pesto - simply blitz the ingredients together.
  3. To arrange the bowl - add the chickpeas, sliced eggplant and peppers, pita chips, some crumbled feta cheese and a spoon of the sun-dried tomato pesto.
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Harissa Roasted Chickpeas

I hope you guys like this recipe. Stay tuned for more Summer inspired ones very soon. xx

Double Halloumi Burger with Tapenade

Happy Wednesday guys! Recipe of the day is Double Halloumi Burger with Tapenade – Β a real meat free treat that even the meat lovers can’t resist! πŸ™‚

Double Halloumi Burger with Tapenade

The original idea was a bit different to be honest, but I think it actually got better this way. Much better. πŸ™‚ I topped this massive burgers/open sandwiches up with a poached egg and a splash of spicy sauce. There are chunky grilled halloumi pieces underneath the egg and a few on top, hence the double halloumi burger or should I say open sandwich? A bit confused about what to call it. πŸ™‚ I used toasted english muffins and loads of tapenade.

Double Halloumi Burger with Tapenade

Let me tell you about the tapenade..I only recently discovered it but I feel I can’t get enough of it. It is so delicious that I generously add it to everything – salads, sandwiches, pasta. I really enjoy it as a dip too with some homemade pita chips. To make the tapenade I also added a few sun-dried tomatoes. They really make a big difference (in my opinion) and make it all taste even more delicious. Tapenade is great for tapas and nibbles which I’ve been obsessing recently, especially during the weekends. But seriously, what’s not to love about tapas? Lots of small and cute looking dishes to choose from. Thus, there’ll be a little something for everyone, plus you get to enjoy a few different dishes. That’s the food lover in me talking. πŸ™‚ My family love this kind of dinner too so everything is working fine! πŸ™‚ And most of the time there are no leftovers at all. πŸ™‚

Double Halloumi Burger with Tapenade

Here’s how to make the Double Halloumi Burger with Tapenade

Double Halloumi Burger with Tapenade

Double Halloumi Burger with Tapenade

Ingredients

  • 2 English Muffins, cut in halves and toasted
  • 200g halloumi, cut in pieces and grilled
  • 2 eggs, poached
  • rocket salad for serving, if wished
  • For the tapenade:
  • 150g black olives, pitted
  • 1 garlic clove, crushed
  • 1-2 anchovy fillets
  • 3-4 sun-dried tomatoes
  • 1tbsp capers
  • 1tbsp lemon juice
  • 1tbsp olive oil
  • salt and pepper

Instructions

  1. To make the tapenade, simply blitz the ingredients in a food processor till a desired consistency - chunky or smooth.
  2. To build the burger, start with the muffin bottom, add a generous amount of the tapenade, a few pieces of the grilled halloumi cheese and finish it off with a poached egg. If wished, close the burger with the other half of the muffin. Repeat with the other english muffin.
  3. Serve with some rocket salad on a side and some spicy sauce.
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These Double Halloumi Burgers with Tapenade are perfect for brunch. I really can see myself this weekend enjoying one of these beauties topped up with lots of hot sauce. πŸ™‚

I hope you like this recipe. Stay tuned for more coming soon. xx And don’t forget to use your sun lotion. πŸ™‚ I still ca’t believe we’ve got this amazing weather this week so let’s enjoy it until it lasts. πŸ™‚ xx

Grilled Zucchini Strawberry Salad

Happy Friday! Today’s recipe is Grilled Zucchini Strawberry Salad – fresh, fruity and simply amazing!

Grilled Zucchini Strawberry Salad

The series with grilled veggie salads continue! πŸ™‚ Just joking! The thing is I spotted some ripe British strawberries while doing my weekly shopping and had to get a few packs. The strawberries I get are usually imported so you can understand my excitement when I saw these strawberries (they usually come around this time of the year). πŸ™‚

OK, let’s focus on the salad then. I find the sweet and sour combination very tasty! Apart from the strawberries and grilled zucchini, there’s also feta cheese, apricots, a few chopped up pecans and some freshly chopped basil. This is what I call a beautiful Summer salad. It’s so light and tasty, just perfect to have on a hot summer day, probably with a nice glass of white. πŸ™‚ You can have it as a quick snack too. It’s needless to say it’s healthy and low in calories. The downside is you can’t really store it for more than a day. I recommend consuming it straight after preparations. The fruit will get soggy and even might go off so have it fresh and make sure to finish it all. πŸ™‚ That was not a problem for me. πŸ™‚

Grilled Zucchini Strawberry Salad

Here’s what you need to make this Grilled Zucchini Strawberry Salad

Grilled Zucchini Strawberry Salad

Grilled Zucchini Strawberry Salad

Ingredients

  • 200g strawberries, sliced
  • 2 apricots, sliced
  • 1 grilled zucchini, cut in pieces
  • 100g feta cheese, crumbled
  • 10 pecans, chopped
  • a few basil leaves, thinly chopped
  • For the dressing:
  • 1tbsp olive oil
  • 1tsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, combine the fruit and zucchini together and mix well.
  2. Add the feta cheese, pecans and basil and mix again.
  3. Serve with the dressing on a side.
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Grilled Zucchini Strawberry Salad

And because it’s the grillingΒ season I think this salad will be a great addition to any BBQ. No matter what you’re making – fish or meat, this beauty will compliment both. Use as a side or as an appetizer before serving the mains, you won’t go wrong.

I kept the dressing simple as I wanted the salad to be this way – fresh and simple. So I used some olive oil, lemon juice and salt.

The pecans add a crunchy bite to it that I love in salads. Pecans seem to work quite well with fruit. You can use walnuts, too. Just add a few on top for some extra crunchiness. πŸ™‚

Grilled Zucchini Strawberry Salad

I hope you like this recipes. Stay tuned for more coming very soon. xx

For more strawberry inspiration check here:

Strawberries & Cream Cupcakes

Meatless Monday: Strawberry & Gorgonzola Cheese Watercress Salad with Chia Seeds

Strawberries & Feta Cheese Cornmeal Muffins

Salted Strawberry Cheesecake

Meatless Monday: Soya Yogurt Berry Pots

Grilled Asparagus Bulgur Salad

Happy Wednesday guys! Today’s recipe is Grilled Asparagus Bulgur Salad – loaded with tuna, sun-dried tomatoes, red onions and quail eggs, amazingly delicious and nutritious! πŸ™‚

Grilled Asparagus Bulgur Salad

Can you believe the weather today? I’m sitting here typing with the lights on in the middle of the day, this is how dark it is. The rain’s been on and off all day. But this salad kind of makes me think of sunny days (hopefully coming soon).

It is so light and freshly tasting but at the same time quite filling. Perfect for a healthy and tasty lunch or dinner. It is packed with goodies – sun-dried tomatoes, red onions, quail eggs and tuna. And of course, there’s bulgur and grilled asparagus. I use bulgur quite often in my recipes but haven’t tried adding asparagus to salads yet. I usually just grill them as snack on them as they are.

But this Grilled Asparagus Bulgur Salad is a whole different story. πŸ™‚ It is very simple to make so you can make a bigger batch and store in the fridge for a few days to cover your lunch or dinner on busy days.

Grilled Asparagus Bulgur Salad

The dressing is simple too – olive oil, lemon juice and salt. All you have to do is to mix it all up and you’ve got this beautiful and healthy salad.

Here’s what you need to make the Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Grilled Asparagus Bulgur Salad

Ingredients

  • 10 asparagus, grilled and cut in pieces
  • 100g bulgur, cooked
  • 5-6 sun-dried tomatoes
  • 1/2 red onion, sliced
  • 100g tinned tuna
  • 5-6 quail eggs, sliced
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, combine the salad ingredients apart from the quail eggs. Add the dressing ingredients and mix well.
  2. Arrange the quail egg pieces and serve.
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I try to use seasonal veggies and fruit as much as I can, though, I believe asparagus season starts in June. Anyway, it’s almost June (can you believe it). πŸ™‚ Oops, just checked online and it is indeed in season. Apparently, asparagus season starts from the end of April till June.

My point was, seasonal produce is much tastier and cheaper too, in most cases. Unfortunately, it seems there’s not great variety here, and lots of the fruit and veg are imported. But as I said, I try to choose local and seasonal produce whenever I can and it does make a difference. πŸ™‚

Grilled Asparagus Bulgur Salad

I really hope you enjoy this recipe. Stay tuned for more tasty and simple recipes coming soon. xx

Meanwhile why not check some moreΒ bulgur wheat recipes here:

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Halloumi Bulgur Salad

Simple Chicken Satay

Black Olive & Tomato Bulgur Mint Salad

Pumpkin, Avocado & Feta Cheese Salad

Turkey Meatball Fajita

Happy Tuesday! The recipe of the day is Turkey Meatball Fajita – succulent turkey meatballs with sautΓ©ed peppers and onions, wrapped up with some other extras! πŸ™‚

Turkey Meatball Fajita

I’ve never had meatballs in a wrap till now. I’ve missed a lot. These wraps are so rich and juicy you barely need anything else. But because I’m greedy, I had them with sauteed peppers and onions, some hot sauce and a tiny bit of light mayo.

The peppers and onions kind of turned them into fajitas I think, but honestly, cheese, guacamole and other topping would be just too much. As I said, the meatballs, peppers and onions are more than enough. Plus, they work perfectly together and adding other ingredients would spoil the whole thing. πŸ™‚ However, I should’ve made more of the peppers. The kids really enjoyed them and snacked on them. Make sure not to overcook them though. Leave them a bit crunchy, thus they taste much better. πŸ™‚

Turkey Meatball Fajita

Why I used turkey mince? Well, I simply love it. Even though it says it’s lean on the pack and there’s less fat in it, it still tastes amazing – really juicy, which is not typical for lean meat, especially turkey, I guess.

Anyway, I recommend it! Also, it’s supposed to be a healthier option. πŸ™‚ They’re really simple to make – some breadcrumbs, seasoning and one egg. Then simply sautee some peppers and onions and serve on a tortilla wrap! Simple and absolutely delicious!

Turkey Fajita Wrap

Here’s how to make these beautiful Turkey Meatball Fajita Wraps

Turkey Meatball Fajita

Turkey Meatball Fajita

Ingredients

  • 400g turkey mince
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 1 egg
  • 1tsp dry parsley
  • 1tsp cumin
  • 1tsp nutmeg
  • 2tbsp breadcrumbs
  • 1 small onion, chipped
  • olive oil
  • salt and pepper to taste
  • tortilla wraps to serve

Instructions

  1. In a bowl mix the turkey mince, chopped onion, breadcrumbs, cumin, nutmeg, parsley and the egg. Season with some salt and pepper to taste and make the meatballs.
  2. Heat a pan with the olive oil and cook the meatballs for approximately 5 minutes on each side or until ready.
  3. In another pan, heat some olive oil and gently sautΓ©e the peppers and onions for about 10 minutes.
  4. Serve with some flour tortillas and hot sauce, if wished.
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I added three meatballs on my wrap but it turned that was way too much. Two is actually more then enough, but whatever you fancy, really.

I hope you enjoy this recipe. Stay tuned for more coming soon.

And make sure to grab your umbrellas tomorrow. Apparently, it’s going to be a heavy rain. How exciting! πŸ™‚ xx

Oh you can find some more yummy turkey mince recipes here:

Turkey Meatball Pizza

Turkey & Spinach Enchiladas

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

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!

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

I can’t believe May is already halfway gone which brings June in. Wait, isn’t it supposed to be warm and sunny then? πŸ™‚ 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. πŸ™‚

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.

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Here’s what you need to make Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Ingredients

  • 4-5 large mushrooms
  • 10 cherry tomatoes, chopped
  • 150g Mozzarella cheese, grated
  • 100g bacon, chopped
  • 100g breadcrumbs
  • 2tsp dry parsley
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, combine all the ingredients together and mix well.
  3. Stuff the mushrooms and season with the parsley, salt and pepper.
  4. Cook in the oven for about 20 minutes or until ready.
  5. Take out from the oven and serve straight away!
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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.

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

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. πŸ™‚ xx

Breakfast Sweet Potato

Happy ThursdayΒ guys! Today’s recipe is Breakfast Sweet Potato with bacon, melted cheese and sweet corn – it is just perfect for a lazy brunch!

Breakfast Sweet Potato

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? πŸ™‚ 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!

Breakfast Sweet Potato

Here’s what you need to make the Breakfast Sweet Potato

Breakfast Sweet Potato

Breakfast Sweet Potato

Ingredients

  • 1 big sweet potato, cut in halves
  • 150 g bacon, chopped
  • 150g mild Cheddar
  • 100g sweet corn
  • 4-5 quail eggs
  • olive oil for drizzling
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200Β°C.
  2. Place the sweet potatoes on a baking tray, drizzle with olive oil and bake in the oven for about 20 minutes.
  3. Remove from the oven and add the rest of the ingredients. Season with salt and pepper and cok for another 15 minutes.
  4. Serve with some sour cream on a side.
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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. πŸ™‚

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. πŸ™‚

Breakfast Sweet Potato

I hope you like this recipe, stay tuned for more coming soon! xx