Meatless Monday: Spicy Polenta Chips

Happy Meatless Monday guys! The recipe of the day is one that I’ve been meaning to make for a long time now and finally that day has come – Spicy Polenta Chips with Feta Cheese. Really good stuff and really filling too! If you, like me, love corn and polenta, you’d love this simple but delicious recipe! For some reason, I don’t use that much polenta in my cooking which I need to change. Polenta is so tasty and I specifically like the corn flavour. And corn plus cheese equals heaven. 🙂

These polenta chips are super easy to make – I basically cooked the polenta, let it to cool down and then just cut in thin pieces a.k.a. chips. 🙂 I had my polenta chips with feta cheese on top but if you’d like to indulge a bit and treat yourself add some Parmesan when cooking the polenta. It’ll become really thick and creamy and amazingly delicious.

Here’s what you need to make these Spicy Polenta Chips.

Ingredients:

  • 200g/7oz polenta
  • 2tbsp butter
  • 1 garlic clove, crushed
  • 150g/5oz feta cheese
  • hot sauce
  •  fresh coriander, chopped
  • salt and pepper

Preparation:

  1. To prepare the polenta – just follow the instructions on the back of the back(usually you have to bring a pot with water to the boil and to add slowly the polenta)
  2. Heat a pan with the butter and gently sweat the garlic. Add to the polenta and stir well. Season the polenta, pour in a baking tray and leave on a side to settle.
  3. Cut into thin pieces, add some hot sauce(your choice), crumble the feta cheese on top and sprinkle the fresh coriander.

Enjoy!

Tip: Why not try adding some grated Parmesan cheese into the polenta for even more cheesy goodness! And may be some crispy bacon! 🙂

MM: Raw Vegan Zucchini Cashew Dip

Happy Meatless Monday all!  As you may know from my previous post I’ve been embracing various raw vegan recipes and so far I’ve been loving them! I just love the fact that they are so simple, take only a minute to prepare and yet are so delicious. And I can’t stress enough how healthy these raw vegan recipes are. I really feel the difference when having a raw vegan meal in a good way. I mean, I feel really well nourished. All these raw veggies, raw nuts and a good olive oil, they really do wonders. I am definitely not a vegan, I like all kinds of food but I believe there should be a balance and we should aim eating more fruit and veggies, especially raw ones.

Back to the recipe again. 🙂 So what I made is Zucchini & Cashew Dip which tasted a lot like pesto. I had it with carrot sticks, peppers & cucumbers.

This zucchini dip is just divine, I absolutely love it. It’s perfect for the hot summer day or simply when you’d like to have a light and refreshing meal(or dip in this case) 🙂 You can add it to your salad, pasta or just dip yummy veggies into it. You can also have it on some crispy garlic bread. That would be too tasty!

Here’s what you need for this tasty Zucchini Cashew Dip.

Ingredients:

  • 2 zucchini, cut in chunks
  • 150g/5oz raw cashew nuts
  • 1 garlic clove
  • 3tbsp olive oil
  • salt
  • lemon juice, if wished

Preparation:

  1. Simply combine all the ingredients together and blitz to a smooth consistency. If wished, add more olive oil.
  2. Serve with some carrot sticks or cucumber sticks.

Tip: Why not whip in that zucchini dip into your pasta next time! It is delicious!

MM: Raw Vegan Red Pepper Dip

Happy Meatless Monday! It’s been  a while since I last posted a MM recipe so here it is –   raw vegan Red Pepper Dip/Spread.

I’ve been trying lots of veggie recipes recently and I can really feel the difference.

I love all kinds of food but it seems I feel better when on a raw vegan diet. This is why I’ve been experimenting and this is how this spread/dip was invented. Plus, these recipes are so light and fresh, they’re perfect for the hot days at the moment.

As most of them, these recipes are more than simple and quick to make. The ingredients are red pepper, sunflower seeds, garlic, olive oil and seasoning. It is really tasty, kind of like hummus with red pepper flavour.You can either dip some veggie sticks in  (like carrots, cucumbers, beetroot) or make small bites and top them up with the dip. Seriously, those veggie recipes are amazing. It would be very tasty on a bruschetta or in a pasta. May be add it to your pizza or sandwich? 🙂 It goes with almost everything, really. Well, that if you like red peppers. 🙂 I knoe some people really dislike them. I hope that’s not the case. 🙂

Here’s what you need for this delicious Red Pepper Dip.

Ingredients:

  • 1-2 red pepper, cut in pieces
  • 100g/3.5oz sunflower seeds
  • 1 garlic clove
  • 2tbsp olive oil
  • salt

Preparation:

  1. Place all the ingredients in a food processor and blitz until smooth consistency.
  2. If wished, add some water.
  3. Sprinkle some extra sunflower seeds and paprika when serving

Enjoy!

Tip: Why not try adding some fresh parsley! Or simply any fresh herbs you fancy. 🙂 Oh, did you check my Raw Vegan Zucchini & Cashew Dip? If, not, you should! 🙂

Raspberry Cheesecake Cupcakes

Happy Friday all! It’s become a tradition to post a sweet treat for the weekend so here it is – Raspberry Cheesecake Cupcakes. Trust me, these are absolutely delicious and a real treat. I love how they combine cheesecake and a cupcake in one perfect bite. Isn’t that amazing? 🙂

I’ve been thinking about a raspberry cheesecake but at the same time wanted to kind of twist it and make it a bit different. And because of my love for cheesecakes and cupcakes, here’s the result – Raspberry Cheesecake Cupcakes. The ingredients are almost the same as for the cheesecake apart from the eggs. And there’s a bit of baking involved (usually I make my cheesecakes without baking). The result is super yummy, fruity and rich cupcakes or shall I say cheesecake cupcakes, not really sure how to call them.

And, of course, these were so simple to make, I’ll be definitely making them a lot, may be even trying some other flavours!

Here’s what you need for these Raspberry Cheesecake Cupcakes.

Ingredients:

  • 500g/1lb Mascarpone
  • 200g/7oz fresh raspberries
  • 300g/10z digestive biscuits, crushed
  • 150g/5oz butter, melted
  • 1 cup sour cream
  • 1 cup powder sugar
  • 1tbsp flour
  • 1 egg
  • 1 egg yolk
  • 1tsp vanilla

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Combine the biscuits with melted butter and layer them in a greased muffin tray(make sure you only put as much as to cover the bottom).
  3. In a bowl, combine the mascarpone, sour cream, eggs, sugar, flour and vanilla. Mix until the consistency is smooth enough.
  4. Place 3-4 raspberries and then add the cheesecake mixture on top.
  5. Bake in the oven for about 30 minutes or until ready.
  6. Decorate with some extra raspberries and powder sugar on top, if wished.

Tip: Why not try adding some white chocolate into the cheesecake mixture? Or milk or dark, the one you love most, really. 🙂 That would make these bites pure indulgence!

Two Minute Grilled Jerk Chicken Pita Bread

Happy Tuesday guys! Here’s the new recipe – Two Minute Grilled Jerk Chicken Pita Bread!

Hope you all are having a wonderful week so far and enjoying the last days of Summer!

Today’s recipe of the day is super quick and easy and perfect for a busy weekday night. The only thing you need to do is to prepare the chicken in advance. Once you’ve done that, it’ll only take no more than two minutes to make these lovely pitas.

Here’s what you need for the Two Minute Grilled Jerk Chicken Pita Bread.

jerk chicken6

Ingredients:

  • 2 chicken breasts
  • 1 cup sour cream
  • 4-5 small pita bread (I used wholemeal)
  • a bunch of fresh coriander, chopped
  • 2-3tbsp jerk seasoning
  • 2tbsp olive oil

jerk chicken7

Preparation:

  1. To prepare the chicken breasts – marinade them with the seasoning and olive oil the night before and then grill the breasts untill they’re cooked thoroughly.
  2. Slice the grilled jerk chicken breasts and arrange them on the pita bread.
  3. Add a few spoons of sour cream on top(as much as you’d like) and finish with some fresh coriander on top.

Enjoy!

jerk chicken3

Tip: If jerk is too spicy for you, why not try bbq chicken pita bread!

jerk chicken2

Raspberry Chocolate Ganache Cheesecake Bites

Happy Friday! Today’s recipe – Raspberry Chocolate Ganache Cheesecake Bites! The weekend is nearly here and for those of you who’d like a treat, this is the perfect recipe – indulgent chocolate & fresh raspberries…yum…

It’s quite similar to the Raspberry & Basil Chocolate Ganache Bites which you can find here – Basil Chocolate & Fresh Raspberries Ganache Cake but different at the same time.

There’s a crunchy biscuit layer, cheesecake layer and then the chocolate ganache layer. It is delicious! And it’s a great way to use the summer berries!

Here’s what you need.

Raspberry Chocolate Ganache Cheesecake Bites

Raspberry Chocolate Ganache Cheesecake Bites

Ingredients

  • 200g fresh raspberries
  • 300gdigestive biscuits, crushed
  • 400g mascarpone
  • 1 cup sour cream
  • 100g butter, melted
  • 2tbsp powder sugar
  • 200g milk chocolate
  • 1 cup double cream

Instructions

  1. In a bowl combine the biscuits and butter and layer them in a baking tray. Refrigerate.
  2. In a separate bowl combine the mascarpone, sour cream, powder sugar and raspberries. Mix well.
  3. Spread the cheesecake mixture on top of the biscuits layer.
  4. Finally, make the chocolate ganache, using the bain marie method, gently melt the chocolate and the add the cream. Leave on a side to cool down.
  5. Add the chocolate ganache on top of the cheesecake and refrigerate for at least 4 hours.
  6. Cut into small bites when serving.
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Enjoy!

Tip: I love the combination of white chocolate and raspberries, so next time why not try making white chocolate ganache instead!

Blackberry Chocolate Chip Pie

Happy Meatless Monday guys!

Because we all know how Monday can be, I’ve got a quick, easy and very tasty recipe for you so your Monday will never be the same again.

Again, the main ingredient are these amazing summer berries that I feel are a bit neglected – the blackberries. Not only they are super yummy, but apparently, they’ve got numerous health benefits. So make sure you snack on these this summer or include them in your recipes.

And here’s what you need for today’s recipe.

Ingredients:

  • 300g/10oz fresh blackberries
  • 2 cups flour
  • 1 cup sour cream
  • 1 cup sugar
  • 100g/3.5oz butter, melted
  • 3 eggs
  • 150g/5oz chocolate chips
  • 1tsp salt

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, sugar, eggs, sour cream, butter and salt. Mix well.
  3. Finally, add the blackberries and chocolate chips. Place the mixture in a greased baking tray and bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: If wished, dust some powder sugar when serving!

Blueberry Ice Cream Cups with Chocolate Wafers

Happy Thursday guys! The recipe of the day is here and it’s not only super tasty but will also make you feel cooler in this hot weather – Blueberry Ice Cream Cups with Chocolate Wafers!

The cups are made of digestive biscuits and butter and then filled with fresh blueberry ice cream – simple but delicious!

Blueberry Ice Cream Cups

Here’s what you need to make these Blueberry Ice Cream Cups.

Ingredients:

  • 200g/7oz digestive biscuits, crushed
  • 1egg
  • 100g/3.5oz butter, melted

For the filling:

  • 150g/5oz vanilla ice cream
  • 100g/3.6oz fresh blueberries
  • chocolate wafers for decoration

Blueberry Ice Cream Cups

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Combine the digestive biscuits, butter and egg.
  3. Use a muffin tray and make small baskets. Bake in the oven for about 15 minutes.
  4. Meanwhile, in a bowl, combine the ice cream and blueberries.
  5. When the baskets are ready fill them in with the blueberry ice cream and decorate with chocolate wafers and basil leaves.

Enjoy!

Blueberry Ice Cream Cups

Tip: Why not try adding some raspberries and blackberries too!

MeatlessMonday: Chickpeas in Tomato Sauce with Eggs & Feta Cheese

Mummy’s Fast & Easy

Happy Meatless Monday guys!
The recipe of the day is finally here and for those of you who like Shakshuka, this is even better.

Well, actually, the only difference are the chickpeas, which in my opinion, make this dish even tastier.

It’s incredibly simple, quick and easy and budget friendly. Make it for breakfast, lunch or dinner or even as a side!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 6-7 eggs
  • 300g/10oz chickpeas, cooked
  • 1 cup passata
  • 200g/7oz feta cheese
  • 2-3tbsp olive oil
  • 1tsp turmeric
  • fresh coriander leaves for serving
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the chickpeas, passata, olive oil and seasoning. Mix well.
  3. Empty the mixture in a baking tray and cook for about 15 minutes. 
  4. Take out from the oven and add the eggs and crumbled feta cheese.
  5. Place back in the oven for another 10 minutes or if you’d like your eggs well done, for more.
  6. Sprinkle some fresh coriander leaves when serving.
Enjoy!

Mummy’s Fast & Easy

Tip: Why not serve with some yogurt?

Fun Morning in Wyevale Garden Centre

Mummy’s Fast & Easy

Happy Tuesday guys!

So today post is about our recent experience in Wyevale Garden Centre – Weybridge.

I’ve visited this centre before and I really love going there but never been to the events they organise for the little ones. We went to Spring week – Sweet Tweets where kids made chocolate nests filled with jelly worms and yummy eggs.
As you probably know, my daughter is almost three and she was very excited about it, especially about the chocolate part.

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So we headed to the centre and even though we were a few minutes late the staff welcomed us and sat my daughter at a table where everyone was busy making chocolate nests. Everyone was very friendly and made sure all the children are happy and busy making their nests.
After making the chocolate nests, there was another table prepared with activity sheets and squash.
So kids were colouring and decorating while having squash and waiting patiently to get their chocolate nests and eat them!

In the end, she went to the play area where she met quite a few friends. Meanwhile, mum and dad were having breakfast at the cafe(how conveniently).

Oh, and what’s more there are more events coming so we will definitely check these out.
The Wyevale Garden Centre has become one of our favourite places to go with our children – while kids have fun, mum and dad can relax at the cafe. And, not to forget to mention, summer is coming, there is a great variety of garden staff that you can pick up for your garden!

To find your nearest garden centre and more information about it simply visit the page http://www.wyevalegardencentres.co.uk/ .

Also, here’s the link with the upcoming events http://www.wyevalegardencentres.co.uk/spring-week .

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What are your favourite family places to go?
Please share in the comment section below!

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My daughter’s chocolate nests right before she ate them!