Quail Egg Eggplant Pizzas

Happy Eggplant Friday guys!

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It’s been a week since my last post but that doesn’t mean I haven’t been working.

I’ve got some really interesting and delicious recipes coming up so stay tuned.

Also, as you might notice, my website’s been to a major transition and I do hope you like this new image. Well, there’s still quite a lot of work to be done, but step by step, right?

Did I say Eggplant Friday 🙂 As you already see this is to do with the recipe I’m sharing with you today. I might be a bit obsessed with these Mini Pizzas 🙂

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So let’s focus on the recipe of the day – Eggplant or Aubergine, if you prefer Mini Pizzas. I topped them up with sun-dried tomatoes, which I love, Parmesan cheese and then a quail egg on top.

To be honest, I wasn’t really planning to use quail eggs but they were kind of sitting in front of me and asking to be used 🙂 And not only they are healthier than regular eggs but they’ve got in times more nutrients than chicken eggs. So these Eggplant Pizzas are kind of like Super Food Pizzas 🙂

The whole recipe was like one of those ‘clean my fridge’ recipes but it turned out soooo good, everybody loved it. And I used only one eggplant which was not enough at all.

Not only these Mini Eggplant Pizzas are super tasty, but they are also very pretty. I think they would be ideal for  party canapes when you’d really like to impress your guests. In addition, they are gluten-free, so if you love pizza, but for some reason cannot have gluten, try these! You will absolutely love them!

Here’s what you need for these beautiful bites.

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Ingredients:

  • 1 eggplant, thinly sliced
  • 200g sun-dried tomatoes
  • 100g Parmesan cheese, grated
  • about 10 quail eggs
  • salt and pepper to taste
  • olive oil

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Preparation:

  1. Preheat the oven to 200°C. Grease a baking tray and arrange the eggplant slices. Drizzle some olive and season with salt and pepper. Cook in the oven for about 15 minutes.
  2. Remove from the oven and start topping them up. Start with the sun-dried tomatoes, add one or two, depending how big are your eggplant slices. Add the grated Parmesan cheese and then finish with a quail egg on top.
  3. Place back in the oven and cook for about 10 minutes or until ready. If wished, sprinkle some thyme.

Enjoy!

Tip: Why not use the olive oil from the sun-dried tomatoes’ jar. Thus, you won’t waste anything and will add extra tomato flavour to your Mini Pizzas!

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If you, like me love eggplants, why not check these recipes out, I promise thy are more than delicious:

Stuffed Eggplants with Beef & Cheese

Stuffed Grilled Eggplants with Grilled Chicken, Roasted Peppers & Dill Salad

 

Roasted Pumpkin Hummus

Happy end of the week guys! And happy Pumpkin season!

Hope you all gonna have a great weekend with interesting things to do and lots of time to rewind and get ready for the next busy week! At least, this is what I’m planning to do.

It’s funny how you wait impatiently for Friday to come and then a few moments later you realize it’s already Monday and you need to go back to your work 🙂 Not fair, someone should extend the weekend one more day at least or even two! That would be something.

And Halloween is just in 10 days! Did you get your costumes yet. I still have to figure it out what would be my Halloween accessory as my daughter insist I need to be a witch when accompanying her to a Halloween party. And then you need start planning and organising Christmas. How crazy is that, time is literally flying. But I do love this time of the year and then Christmas is definitely my favourite time of the year so I’m looking forward to it!

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The recipe of the day is a Pumpkin Hummus which I’ve never tried before(how could I miss that)but now it seems I even prefer it to the regular hummus. I love combining sweet and sour ingredients and this recipe is exactly that – the pumpkin(or squash will do the same) is sweet but it really combines well with the tahini, lemon and garlic. By the way, make sure you roast the garlic (I did mine with the pumpkin). Otherwise it might be a bit harsh. I mean, I do like garlic, but seriously, it tastes much better when it’s roasted, in this particular recipe at least.

It is a really unusual taste this hummus, but in a good way. It’s sweet but you can definitely taste the nuttiness of the tahini and the roasted garlic, of course. It’s surprising something that simple could taste that good.

The consistency is very rich so if wished add some water. And if you really like olive oil, be more generous, hummus loves olive oil 🙂 Also, to make it a bit crunchy, try adding some pumpkin seeds on top, sunflower work too or even some chia seeds. Make it as seedy as you’d like 🙂 Thus, it’ll not only taste divine, but it’ll be packed with healthy ingredients that will boost your energy.

Here’s what you need for this yummy dip.

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Ingredients:

  • 300g pumpkin or squash, roasted
  • 2 garlic cloves, roasted (with the pumpkin)
  • 100g tahini paste
  • 100ml olive oil
  • 1/2 lemon, juice only
  • salt to taste

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Preparation:

  1. In a bowl, combine all the ingredients and blitz to a smooth mixture.
  2. If wished add more or less olive oil and if the mixture is too thick, add some water.
  3. Spread it on a wholemeal toast or dip it with some crackers.

Enjoy!

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Tip: This is not only a delicious hummus but you could also use it as a spread or even whip it in your pasta next time for a tasty Pumpkin Pasta!

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Sausage & Feta Breakfast Cups

Happy Sunday all! If you still have not decided what to have for your breakfast you need to check this recipe out – Sausage, Eggs, Feta Cheese and Fresh Parsley all combined in one bite in these simple Breakfast Cups!

Plus today’s weather is perfect for a stay-in-bed breakfast, lunch and even dinner! Or if you simply would like to make your loved ones happy, this is the way(at least for our family). Kids absolutely love these and even ate  the ‘green stuff’ (parsley). Now I’m starting to realise that as long as it’s not on its own, spinach/parsley is ok. I mean, when making green muffins or these breakfast cups, there’s no problem eating it. If I offer it as a side, forget it. Feeding kids can be tricky but we need to find a way to feed them the right suff:-) If our family meals are left to my daughter to choose, the menu would be, chocolate, chocolate, chicken nuggets, chocolate and then chips. But on the good side, she loves fruit and veggies. And I’m sure every kid has a stage they like or dislike certain things.

Anyway, back on the recipe…

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I love making these small cups/bites because, first there’s no frying involved(I use a muffin tray) and then they just look so cool and appetizing(and they’re really tasty) and of course, the whole process is very simple. Dump everything in a bowl, pour into the muffin tray and leave the rest to the oven. Easy as that! And you can do all that while having your cuppa and watching your favourite Sunday show in bed. That sounds like a Sunday I’d like but the truth is this does not happen very often:-) Life with kids is busy, heh! I’m gonna have to wait till they’re grown ups and maybe one day they’ll make this recipe for me and serve it in my bed:-) That would be super cool! But the thing is I love cooking and making my family happy so I don’t mind, I even like it. Seriously, I’ve tried staying in bed and just doing nothing, but I guess I’m so used to the busy everyday life that I could not do it. I need to be in action, constantly:-) But that’s what busy mums do, I suppose. Who said it’s not a full-time job?

 

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Really, there’s no excuse not to make these yummy cups.

Here’s what you need for them.

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Ingredients:

  • 6 eggs
  • 150g Feta cheese
  • 2-3 sausages, cooked(just choose the ones you like)
  • a bunch of fresh parsley, chopped
  • salt and pepper
  • butter for greasing

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Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine all the ingredients.
  3. Grease a muffin tray with some butter.
  4. Pour the mixture into the muffin tray and cook in the oven for about 20 minutes or until ready.
  5. Make your cuppa ready, go back to bed, put your fav TV show on and Enjoy:-)

Tip: If you prefer a vegetarian option, simply skip the sausage!

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Pumpkin Cheesecake

Happy Monday guys! I feel I’m a little behind with my pumpkin recipes this year but that needs to be changed. To start with, I made this amazing Pumpkin Cheesecake but, take a note of this, with a real pumpkin. Not that the ones in tins are not real What I mean is, instead of buying tinned pumpkin puree (which to be honest I haven’t seen here in the UK) I used my own pumpkin. Well, the only thing I had to do is to cook it and puree it. And I think the cheesecake actually tastes lighter this way and you can actually tell there’s a pumpkin mixed in there.

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This Pumpkin Cheesecake does not require any baking. I decided against using eggs and baking the cheesecake to make my life easier. Plus, to be honest, it was already late at night and I really wanted to et to bed and Netflix:-)

However, you need to leave it to rest in the fridge for a few hours, overnight is perfect. And be careful, mine started melting quickly, so don’t take it out of the fridge unless you’re gonna eat it.

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I also added some chocolate on top, kind of attempted marbling it too. Dark chocolate is the best with pumpkin, but milk chocolate tastes good too(because all chocolate is just divine) I used the second one, simply because that’s what I had in my kitchen cupboard and was in the middle of making the cheesecake. That reminds me, I need to restock my kitchen cupboard.

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To sum up, this Pumpkin Cheesecake is like most of the cheesecakes recipes I’ve made, the only difference, there’s a pumpkin whipped in and of course, it tastes like pumpkin, autumn, cinnamon, Halloween and everything orange and pumpkin you can think of:-)

Here’s what you need for this amazingly simple and delicious cheesecake.

Ingredients:

  • 300g digestive biscuits, crushed
  • 150g butter, melted
  • 300g pumpkin, cooked
  • 400g cream cheese
  • 200ml double cream
  • 150g brown sugar
  • 1tbsp cinnamon
  • 1tsp nutmeg
  • 1tsp cloves
  • 200g milk chocolate, melted

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Preparation:

  1. Combine the biscuits with butter and layer them on a springform cake tin covering the bottom with baking paper in advance.
  2. Whip the cream, cream cheese, pumpkin and seasoning together. Make sure to mix well.
  3. Pour over the biscuit layer and even the surface. Add the melted chocolate on top and refrigerate for at least 3-4 hours.

Enjoy!

Tip: Why not try some of these pumpkin recipes next time:

Pumpkin & Honey Cheesecake

The Ultimate Pumpkin Soup

Pumpkin & Lentil Cheesy Bake

Pumpkin & Shrimp Soup

Succulent Pumpkin Pie

Pumpkin & Spinach Terrine Bread

Pumpkin & Feta Cheese Muffins

Wow! Now that I look above, it seems I’ve got quite a few pumpkin recipes! And all of them are quick and easy and taste divine. However, there are still so many other pumpkin recipes I’d like to make so stay tuned for these! Meanwhile. get your own pumpkin, carve it and keep the meat to make one of the above recipes:-)

Parmesan Cheese & Parsley Meatballs

Happy Thursday guys!

As the weather is getting colder and colder by the day we need some good comfort food to warm our souls! At least I need it:-) One of my most favourite comfort food are Meatballs. Now, there are different meatballs recipes which me and my family love but this one seems to be our favourite so far – Parmesan Meatballs. As you can tell, they’re very cheesy, very herby ( I love adding fresh herbs to all of my recipes, which by the way is getting really difficult as the snails in my garden feast on my herbs) and of course very meaty. I used half and half, beef and pork. I find it this way, the meatballs are not too dry or too greasy, they’re just perfect.

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The only part I was not too keen on was the cooking. I do not like frying but luckily, it wasn’t long before they were cooked so it was all good. Actually, I think the prep time is longer than the actual cooking. Not that it takes long, the recipe is very simple, quick and easy to make. And the result is delicious meatballs – crispy on the outside, soft and cheesy on the inside.

Throw some roast veggies in the oven or a salad (potato salad goes really well with them) and have a bon apetit!

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Here are the ingredients you need to make this recipe.

Ingredients:

  • 500g/1lb mince meat(50/50 pork and beef)
  • 1 onion, chopped
  • 1 egg
  • 150g/5oz Parmesan cheese, cut into small cubes
  • 3tbsp golden breadcrumbs
  • 1tsp black pepper
  • 1tsp cumin
  • salt
  • a bunch of fresh parsley, chopped
  • sunflower oil for frying

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Preparation:

  1. In a bowl, combine the meat, onion, parsley(add as much as you’d like), breadcrumbs and seasoning. Mix well and refrigerate for 20 minutes.
  2. Combine the Parmesan cubes with the mixture and start making the meatballs.
  3. Cook in a heated pan with some sunflower oil, turning them constantly for about 15 minutes, or until they’re done. It really depends on how big you’re gonna make them and whether you use gas or electricity. Either way, they’re ready when they turn golden. To be on the safe side, cut the first on in half and check whether it’s cooked. If it’s done, finish it and continue cooking the rest of them!:-)

Enjoy!

parmesan-meatballs4Tip: Here are other Meatballs Recipes you can try:

Hasselback Zucchini with Crispy Bacon

Happy Monday all! I hope you are all having a great start of the week! Today’s recipe is not a vegetarian, but it’s so tasty I could not not share it with you Hasselback Zucchini with Crispy Bacon. And also, my MM recipe is not done yet.:) Life gets busy sometimes, I mean, really busy:-)

So, these are hasselback zucchini with bacon and Parmesan, or stuffed zucchini if you’d like( It’s amazing how many different ways to prepare zucchini are out there!)They’re quite naughty but really yummy so definitely worth the calories. Plus the fact that you’re actually having zucchini makes the recipe half healthy, if that makes sense at all:-) Probably not.

If you can, use pancetta, I definitely prefer cooking and eating pancetta, it’s just tastier and adds a different flavour to your meal. Combined with Parmesan, these two make the zucchini irresistible. They  actually can make lots of thing delicious, you can never go wrong with cheese and bacon, can you!

I have to warn you though, they are not that irresistible when they’re cold. So make sure to eat them straight from the oven, if necessary reheat, but I wouldn’t advice so.

Mines were finished straight away so I did not have that problem.

I had them as an appetizer but they’re quite good as a main as they’re quite filling but at the same time light and fresh(thanks to the zucchini) or as a side.

Here’s what you need for these beauties.

Ingredients:

  • 3-4 zucchini
  • 100g/3.5oz bacon or pancetta
  • 100g/3.5oz grated Parmesan cheese
  • salt and pepper

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Make cuts into the zucchini so you can put the bacon, do not slice them all the way through though.
  3. Arrange the bacon into the cuts, season with salt and pepper and place in the oven for about 20 minutes.
  4. Remove, sprinkle the Parmesan and cook for another 5 minutes so the cheese melts nicely.
  5. Serve hot!

Enjoy!

Tip: If you’d like to stick with a vegetarian version why not try these Mozzarella & Gouda Cheese Zucchini Bites!

Meatless Monday:Spinach Cups with Cream Cheese

Happy Meatless Monday all!

As most children, my little one refuses eating anything green so I had to be more creative and try various options! (I don’t know where that came from, she used to be such a good eater! )And it turned out she actually loved these Spinach cups, without the cream cheese filling. Now she refuses to eat anything white, so I had to scoop out the cheese! Why are children so picky:) Obviously, I’m gonna need to find a way to make her eat some feta and yogurt. Isn’t it challenging being a mum:)

Anyways, these Spinach cups are absolutely one of my favourite cups or muffins, if you wish, and I love the cream cheese filling! They’re perfect for breakfast, as a side dish or just to have them on the go! I actually had them after I had lunch and didn’t stop till i finished the last bit! Kind of like savoury dessert!:)

Simple to make, and tasty to eat, here’s what you need for these delicious Spinach cups.

Ingredients:

200g/7oz flour

2tbsp sunflower oil

2 eggs

1 cup sour cream or yogurt

150g/5oz mushrooms, sliced

150g/5oz spinach, pureed

1tsp salt

1tsp baking powder

100g/3.5oz cream cheese

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, salt, baking powder.
  3. In another bowl, mix the egg, yogurt, oil and add the pureed spinach.
  4. Grease a muffin tray and start arranging a few sliced mushrooms on the bottom and side. Pour the spinach mixture halfway up and then add a tsp of the cream cheese. Add the spinach mixture so the mould is full. Repeat with the rest. You can add a few mushroom slices on the top too.
  5. Bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: For another lovely spinach cup/muffin recipe check here and for a non vegetarian version here!

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! 🙂