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? ๐Ÿ™‚ 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. ๐Ÿ™‚

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 200ยฐC.
  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. ๐Ÿ™‚ xx

Breakfast Sweet Potato

Happy Thursdayย 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? ๐Ÿ™‚ 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 200ยฐC.
  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. ๐Ÿ™‚

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. ๐Ÿ™‚

Breakfast Sweet Potato

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

Oven Baked Halloumi Chips with Herbs

Happy Wednesday all! Today’s recipe – Oven Baked Halloumi Chips with Herbs – simple but delicious recipe that will make you love halloumi cheese even more! ๐Ÿ™‚

Oven Baked Halloumi Chips with Herbs

I can’t believe I haven’t tried this before. Honestly, I do get a lot of halloumi cheese in my shopping but I usually grill it and toss it in salads. These halloumi chips are a different story. Of course, they taste like halloumi but at the same time they are different. They’ve got crispy coating which consists of stale rye bread, seasoning and herbs. Yes, stale bread. For some reason, my family is not really keen on bread so almost every time I get a loaf, more than half of it is left. This is how I started making breadcrumbs – simply blitz the bread in a food processor voila, perfect breadcrumbs. I usually sore them in a container in the fridge, really handy. So my point was… I added some dry garlic, parsley and thyme and seasoned with salt and pepper. Be easy on the salt though, the halloumi is already quite salty.

Oven Baked Halloumi Chips with Herbs

And the best part is there is no frying which makes these chips healthier and easier to make. I guess they would taste a bit too greasy when fried anyway, so oven baked is much better.

I couldn’t escape of not making any mayo based dip again. Really, what’s with me and these dips. I’m telling you, I’ve been making lots of these and eating them too. ย I had the halloumi chips with spicy mayo and the combination was so yummy.

So yummy that I didn’t realize how a generous portion of the chips and dip was gone in a few minutes. Well, I was actually watching TV. It’s always a bad idea to have food while watching TV. You’ll be surprise how quickly the food is gone. ๐Ÿ™‚

Oven Baked Halloumi Chips with Herbs

Here’s what you need to make the Oven Baked Halloumi Chips with Herbs

Oven Baked Halloumi Chips with Herbs

Oven Baked Halloumi Chips with Herbs

Ingredients

  • 250g Halloumi cheese, cit into chips
  • 1 egg, beaten
  • 2tbsp breadcrumbs
  • 1tbsp dry parsley
  • 1tbsp dry thyme
  • 1tsp dry garlic
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200ยฐC.
  2. Mix the breadcrumbs with the seasoning.
  3. Dip the chips into the egg mixture and then cover them in the breadcrumbs and seasoning mix.
  4. Arrange them on a greased baking tray and place in the oven for about 15 minutes until crispy and golden.
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Oven Baked Halloumi Chips with Herbs

I hope you like these simple Halloumi Chips, stay tuned for more quick and easy recipes coming soon! ๐Ÿ™‚

Smoked Salmon Kale Salad

Happy Thursday all! The recipe of the day is Smoked Salmon Kale Salad – super rich, with lots of yummy ingredients this salad will full you up! It’s more like a main dish really! ๐Ÿ™‚

Smoked Salmon Kale Salad

This Smoked Salmon Kale Saladย is packed with so many ingredients – apples, carrots, sun-dried tomatoes, avocado and even walnuts! So lots of vitamins and nutrients to fuel your body.

You might think there’s way too much stuff on this salad (well, you might be right ๐Ÿ™‚ ) but it really tastes lovely. Salads like these are definitely a favourite of mine. You get to have various ingredients in one meal – fruit, veg, nuts and fish! ๐Ÿ™‚ And it’s quite healthy too. I didn’t expect kale and smoked salmon to go well but I was wrong. It turned out to be a really delicious combination. Don’t forget to massage the kale though – just add a dash of olive oil ย and massage o gently for a few minutes. ๐Ÿ™‚ Otherwise it could be quite tough and not very edible. ๐Ÿ™‚

Smoked Salmon Kale Salad

For the dressing I used tahini, lemon juice, olive oil and salt. I love the lemon tahini dressing but I’m aware it’s not everyone’s favourite so if you’d rather prefer, you can skip the tahini. It just gives more flavour and nuttiness to the salad but on the other side, skipping the tahini makes the salad tastes lighter.

Here’s what you need to make the Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Smoked Salmon Kale Salad

Ingredients

  • 150g smoked salmon, shredded
  • 1/2 ripe avocado, sliced
  • 1/2 apple, roughly chopped
  • 4-5 sun-dried tomatoes
  • 1 carrot, chopped
  • 50g walnuts
  • 100g kale
  • For the dressing:
  • 1tbsp olive oil
  • 1tbsp tahini
  • 1tsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, gently massage the kale with a bit of olive oil for a few minutes.
  2. Start building up the salad - add the salmon, sliced avocado, apple and carrot.
  3. Arrange the sun-dried tomatoes and finally the walnuts.
  4. Whisk the dressing ingredients together and dress the salad.
  5. Serve with some oat cakes or crackers.
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If you’d rather make a bigger portion and keep it in the fridge for a few days make sure to live the salad dry. Don’t add the dressing as it’ll go soggy and not so appetizing. You can easily divide it inย a few small containers and keep the dressing in a small pot/container. Thus you’ll have a tasty packed lunch. Don’t recommend keeping it more than two days though. Fresh is best! ๐Ÿ™‚

Smoked Salmon Kale Salad

MM: Grilled Vegetables & Bulgur Salad Wraps

Happy Meatless Monday guys! Today’s recipe is Grilledย Vegetables & Bulgur Salad Wraps – healthy, tasty and really simple to make, loaded with grilled veggies, halloumi & chickpeas.

Grilled Vegetables & Bulgur Salad Wraps

I’ve actually made the salad in advance and then thought it would be a good idea to have it in a wrap. The salad was quite similar to the one here –ย MM: Grilled Vegetables & Halloumi Bulgur Salad, almost the same actually. All I added was some chickpeas and grilled halloumi, oh and some sweet tomato sauce.

The result was really tasty and quite filling. These wraps are not only healthy but they will keep you full for longer. And that was a great way for me to clean up my fridge. ๐Ÿ™‚ Every timeย I do that the result is quite delicious. ๐Ÿ™‚

I absolutely hate wasting food so I make sure I use every bit of food left in my fridge. Well, sometimes this is not possible but most of the time I manage to use everything I have left. ๐Ÿ™‚

Grilled Vegetables & Bulgur Salad Wrap

They’re perfect for a healthy lunch or a snack on the go. Why not make a few ahead and sort your lunch during the week. I actually really recommend prepping your lunch in advance, of course if it’s possible. From what I know and have experienced quite often as I’m starving I grab not so healthy and tasty options which I usually regret afterwards. However, If there’s a healthy meal ready in the fridge, I’m more than happy to satisfy my hunger with it. Not only that, but making your meals in advance saves me a lot of time. By the time I collect the kids from nursery and we get home, we are all starving. But my first priority is to settle them for lunch and feed them. If there’s nothing prepped for me I usually grab whatever I find in the fridge, which as I mentioned might not be the best option. ๐Ÿ™‚

Here’s how to make the Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

MM: Grilled Vegetables & Bulgur Salad Wraps

Ingredients

  • 4-5 flour tortilla wraps
  • 1 grilled zucchini, sliced
  • 1 grilled eggplant, sliced
  • 150g halloumi cheese, grilled and sliced
  • 100g chickpeas, cooked
  • 2tbsp tomato sauce
  • 1tbsp lemon juice
  • 2tbsp olive oil
  • salt to taste

Instructions

  1. In a bowl, mix the bulgur with grilled veggies and halloumi cheese.
  2. Add the chickpeas, tomato sauce and then season with salt, olive oil and lemon juice.
  3. Mix the salad well and fill in the tortillas with it and closed the wraps.
  4. Ideal for lunch or a snack on the go!
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Grilled Vegetables & Bulgur Salad Wraps

I hope you enjoy this recipes. Stay tuned for more and let’s hope for some warm and sunny days soon. ๐Ÿ™‚

Cheese & Peas Potato Balls with Parmesan Crust

Happy Friday guys! Today’s recipe of the day is Cheese & Peas Potato Balls with Parmesan Crust – an absolute kids’ favourite (and not only) these giant Potato Balls are covered with Parmesan and their centre is stuffed with melted cheese and peas! A winner recipe! ๐Ÿ™‚

Cheese & Peas Potato Balls with Parmesan Crust

I remember there was a restaurant I used to go (years ago) and they served similar potato balls which I absolutely loved. That was the reason I used to go there, actually. They had a few different ones but the cheesy ones were the best. This is where my inspiration came from. ๐Ÿ™‚ And because my kids love potatoes I had to come up with a new recipe, otherwise they can keep eating chips (not that they mind that at all). ๐Ÿ™‚

But these potato balls are much healthier, they are oven baked, and they’ve got ‘green stuff’ (peas). My kidsย dislike almost everything green apart from peas so that was the only option I had. ๐Ÿ™‚

Cheese & Peas Potato Balls with Parmesan Crust

These balls are really easy to make, boil some potatoes, make balls with cheese and peas centre and generously cover with Parmesan. Bake in the oven and then enjoy! They’re delicious with sour cream or even some mayo on a side.

I’ve been craving mayo a lot recently, seriously I tend to dip a lot of my food into it. I know it’s not the healthiest options of all but I take it as a treat. ๐Ÿ™‚ Oh, and sour cream, potatoes with sour cream is an absolute favourite! ๐Ÿ™‚

Here’s how to make the Cheese & Peas Potato Balls with Parmesan Crust

Cheese & Peas Potato Balls with Parmesan Crust

Cheese & Peas Potato Balls with Parmesan Crust

Ingredients

  • 500g potatoes, boiled and mashed
  • 200g peas
  • 150g mild Cheddar, cut into small cubes
  • 150g Parmesan cheese, grated
  • 1 egg, beaten
  • 1tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200ยฐ.
  2. In a bowl, mixed the potatoes with olive oil, salt and pepper.
  3. Make balls and stuff them in the middle with a few cubes of the Cheddar and peas.
  4. Dip them into the beaten egg and then cover with the Parmesan cheese.
  5. Arrange on a greased baking tray and cook in the oven for about 20 minutes or until golden.
  6. Serve with some sour cream on a side.
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Cheese & Peas Potato Balls with Parmesan Crust

There are many other options when making these giant balls – spinach, different kinds of Cheese, bacon and whatnot. You can basically customize them as you’d like them. I definitely love this particular combination with cheese and peas but I’ll be making lots of different ones, for sure. ๐Ÿ™‚

Cheese & Peas Potato Balls with Parmesan Crust

I hope you enjoy this tasty recipe! Stay tuned for more..

Oh and well done to me for posting three recipes this week! Finally managed! ๐Ÿ™‚ Let’s see how next week goes! ๐Ÿ™‚

No Bake Coconut Milk Chocolate Sweets

Happy Tuesday all! Today’s recipe is No Bake Coconut Milk Chocolate Sweets – indulgent and easy to make treat especially for those of you who love coconut! There’s lots of it! It’s actually the main ingredient. ๐Ÿ™‚

No Bake Coconut Milk Chocolate Sweets

I didn’t add any sugar but there’s a bit of milk chocolate in there, not that much really. Also I used coconut oil (quite a lot of it) for even more intense coconut flavour. And for helping these sweets to stick together. The almonds I put are more like a decoration but they gave a nice crunch to the sweets. Really basic recipe but sooo delicious. It reminded me of my favourite chocolates ย (Lindt, the coconut bonbons), mineย tasted as good as them, I promise!

No Bake Coconut Milk Chocolate Sweets

Here’s how to make these No Bake Coconut Milk Chocolate Sweets

No Bake Coconut Milk Chocolate Sweets

No Bake Coconut Milk Chocolate Sweets

Ingredients

  • 200g coconut, desiccated
  • 100g milk chocolate
  • 3tbsp coconut oil
  • raw almonds for decoration

Instructions

  1. Melt the chocolate.
  2. In a bowl, combine all the ingredients and mix well.
  3. Make small balls and arrange them on a tray.
  4. Add an almond on each of the sweets and press gently to stick the almond.
  5. Refrigerate for an hour.
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No Bake Coconut Milk Chocolate Sweets

I can’t believe Easter is over and there’s another week off coming that I need to start planning and organising about. I’m talking about the Summer half-term. I do hope the weather will be much better than it is now so we could spend more time outside. And April is almostย gone! Seriously? The time does fly. Sometimes I just wish to stop that ( especially the fact that the kids are growing so fast, too fast I’d say). But this is what life is bout, right! OK, I think I need to move back to the recipe now.

This is one of the laziest and tastiest sweets I’ve made. I’m not really into baking and making sweets (on the other side I bake every week), but as we all have sweet tooth I have to make sweet stuff too. Baking is quite precise, isn’t it. Well, I’m the opposite. That’s why baking and me don’t get along (sometimes). ๐Ÿ™‚

No Bake Coconut Milk Chocolate Sweets

I hope you enjoy this recipe! Stay tuned for more simple and delicious recipes!

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

Happy Meatless Monday guys! Today’s recipe is Sun-Dried Tomato Hummus with Homemade Pita Chips – quick, easy, healthy and super delicious. Seriously, hummus made of sun-dried tomatoes? Yes, please! And pita chips? Why not ๐Ÿ˜‰

Sun-Dried Tomato Hummus with Homemade Pita Chips

As I mentioned in my previous post, I love sun-dried tomatoes and I always make sure I’ve got a jar of them in my kitchen cupboard.

I’ve been meaning to make this hummus for a long time. I’ve wanted to try a sun-dried tomato dip, so why not make a hummus then, right?

This was really simple – chickpeas, tahini, garlic, lemon, salt and of course the sun-dried tomatoes.

Sun-dried Tomato Hummus with Homemade Pita Chips

To go with it I had some wholemeal pita chips. They were perfectly crunchy and just couldn’t imagine this lovely dip with anything else.

I really should start making the pita chips more often, they are tastier, and I bet healthier than the shop-bought ones. All you need is pita bread, cut into chips. A bit of olive oil and some spices you fancy then 5-10 minutes in the oven and you’ve got a great movie snack! ๐Ÿ™‚

Sun-Dried Tomato Hummus with Homemade Pita Chips

Here’s how to make the Sun-Dried Tomato Hummus with Homemade Pita Chips

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

Ingredients

  • 200g sun-dried tomatoes
  • 200g chickpeas
  • 2tbsp tahini paste
  • 1 garlic clove, roasted
  • 2tbsp lemon juice
  • 3tbsp olive oil
  • salt to taste
  • For the Wholemeal Pita Chips:
  • 4-5 pita breads, cut into chips
  • 1tsp dry parsley
  • 1tsp dry thyme
  • 1tbsp olive oil
  • salt to taste

Instructions

  1. To make the hummus - simply blitz all the ingredients in a bowl until a smooth consistency. Add as much water as you'd like, for a thick consistency, less and if you prefer the opposite, add more.
  2. For the pita chips - preheat the oven to 200ยฐC. Place the chips in a bowl, drizzle with the olive oil, add the spices and season with salt. Mix well. Arrange the chips on a baking tray covered with parchment. Bake in the oven for about 5 minutes until golden and crispy.
  3. Serve with the Sun-Dried Tomato Hummus.
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I’m so glad I still have leftovers form this amazing hummus, this is probably what I’ll get for lunch. Way too many Easter Eggs were eaten and we need some lighter and healthier options right now. ๐Ÿ™‚ Not only Easter eggs to be honest, but that’s another topic. ๐Ÿ™‚

Sun-Dried Tomato Hummus with Homemade Chips

I hope you like this recipe and enjoying your Easter holiday. Unfortunately, a few hours left but hey, this week’s only four days! ๐Ÿ™‚

Stay tuned for more fast, easy and tasty recipes…

 

Sweet Potato Noodles with Kale & Pork

Happy Wednesday guys! The recipe of the day is here – Sweet Potato Noodles with Kale & Pork –ย absolutely lovely and comforting meal, ready in just a few minutes!

Sweet Potato Noodles with Kale & Pork

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. ๐Ÿ™‚ Even though I do feed them with it and don’t give up. They like it sometimes but other times are not that keen. ๐Ÿ™‚

Sweet Potato Noodles with Kale & Prok

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. ๐Ÿ™‚ Yumm..

I should probably hold on my Spring recipes and look back into my winter warmers ๐Ÿ™‚ 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.

Sweet Potato Noodles with Kale & Pork

Sweet Potato Noodles with Kale & Pork

Ingredients

  • 1 large sweet potato, cut with a spiralizer
  • 100g kale
  • 300g leftover pork (anything you fancy)
  • 1 garlic clove, crushed
  • 1tsp turmeric
  • 1tsp cinnamon
  • 2tbsp pine nuts
  • 1tbsp olive oil
  • salt to taste

Instructions

  1. Heat a pan with the olive oil and sweat the garlic for a few minutes.
  2. Add the sweet potatoes and cover with a lid for about 10 minutes. Make sure to stir them occasionally.
  3. Add the kale and pork, season with the spices and sprinkle the pine nuts.
  4. Mix well and leave for another 5 minutes.
  5. Remove from the hob and serve hot.
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Sweet Potato Noodles with Kale & Pork

Tip: It’s important not to overcook the sweet potato, otherwise they’ll get mushy and won’t be really noodles anymore (done that, not that they’re not tasty, it’s just a different meal) ๐Ÿ™‚

Sun-dried Tomatoes Pork Cups

Happy Wednesday all! Recipe of the day is Sun-dried Tomatoes Pork Cups – succulent meat cups with scrambled eggsย with feta cheese and sun-dried tomatoes – lovely breakfast idea or just a snack on the go!

Sun-dried Tomatoes Pork Cups

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. ๐Ÿ™‚

Sun-dried Tomatoes Pork Cups

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. ๐Ÿ™‚

Here’s how to make the Sun-dried Tomatoes Pork Cups.

Sun-dried Tomatoes Pork Cups

Sun-dried Tomatoes Pork Cups

Ingredients

  • 300g pork mince
  • 1 egg
  • 2tbsp breadcrumbs
  • 7-8 sun-dried tomatoes, sliced
  • 100g feta cheese, crumbled
  • 2eggs
  • 1tsp cumin
  • 1tsp pepper
  • salt to taste
  • fresh parsley, chopped

Instructions

  1. Preheat the oven to 200ยฐC.
  2. In a bowl, combine the pork, egg, breadcrumbs and seasoning. Add a handful of fresh parsley and mix well.
  3. Grease a muffin tray and shape the mixture in small balls. Arrange them on the tray and press with your fingers to make a hole(so you can fill them in with the eggs mixture).
  4. Place in the oven and bake for about 20 minutes.
  5. Meanwhile, prepare the egg mixture - in a bowl, simply mix the eggs, cheese and sun-dried tomatoes together.
  6. Fill the pork cups wit the mixture and place back in the oven for another 5-10 minutes or until ready.
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Hope you enjoy this quick and easy recipe! For more recipe ideas check out my page!

Sun-dried Tomatoes Pork Cups