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!

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!

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!

Creamy Corn & Turmeric Soup with Parmesan Shavings

Mummy’s Fast & Easy

Happy Thursday guys!

Another quick and simple recipe is on the blog today – Creamy Corn Soup with Turmeric and Parmesan Shavings. It’s tasty, it’s sweet, it’s heart-warming and it’s ready in just a few minutes.
Oh, and it’s quite budget friendly, all you need is corn, a bit of cream and cheese!
And I’m so glad my little one loved it too! I’ve been struggling to make her eat any food lately apart from veggies and fruit(which is great but I want her to have some homemade meals too).

The recipe is super simple so get the ingredients and let’s get cooking.

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

Ingredients:
  • 400g/1lb corn, frozen
  • 1 onion, cut in halves
  • 2-3 garlic cloves, peeled
  • 1 carrot, roughly cut
  • 1-2 potatoes, cut in halves
  • 1 cup double cream
  • 1tbsp turmeric
  • salt and pepper
  • Parmesan shavings for serving
Mummy’s Fast & Easy

Preparation:
  1. In a pot, add all the veggies and cover with salted water. Bring to a boil and simmer for about 20 minutes or until the veggies are soft.
  2. Leave on a side to cool down. Add the double cream and blend the mixture.
  3. Add the seasonings. To serve – arrange some Parmesan shaving on top.
Enjoy!
Mummy’s Fast & Easy

Tip: If you’re a real meat lover, and can’t skip the meat, try adding some crispy pancetta on top!

Mummy’s Fast & Easy

The Ultimate Pumpkin Soup

Mummy’s Fast & Easy

There’s nothing like nice hot coup on a cold day.
And because it’s the pumpkin season – what’s better than a creamy pumpkin and bacon soup.
I know some of you make it with bacon, others prefer just pumpkin seeds or cheese.
Well, I like mine with everything and that is why it’s the ultimate pumpkin soup for me.:)
Plus, this is the simplest soup recipe ever!
As you can tell from the pictures, I use pumpkin seeds, crispy bacon, cream and cheese(lots of it).
This is an absolute comfort food winner and a family favourite.
So make your loved ones happy and get cooking!

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

Ingredients: 
  • 1 medium pumpkin, roughly cut in pieces
  • 2 carrots, sliced
  • 2 potatoes, cut into halves
  • 1 onion, cut in halves
  • 2 garlic cloves
  • double cream for drizzling
  • 4 bacon strips
  • shredded cheddar cheese 
  • pinch of salt
  • a handful of pumpkin seeds for decoration
Mummy’s Fast & Easy

Preparation:
  1. Place the veggies in a pot with salted water (as much as to cover the veggies) and bring to the boil. Cook for about 30 minutes or until they are nice and soft so you can blend them.
  2. Put the pot aside and let the veggies cool down for a while.
  3. Work them with a hand blender. If the mixture is too thick add some hot water while the soup is still hot.
  4. Cook the bacon in a frying pan until it is crispy. Cut into small pieces to garnish the soup with it. 
  5. To serve – drizzle some cream, fold in the cheese(as much as you like), add the crispy bacon pieces and the pumpkin seeds for additional pumpkin flavour.:)
Enjoy!

Mummy’s Fast & Easy


Tip: Serve with some tasty bread to dip in.

MeatlessMonday: Roasted Cauliflower Soup

Mummy’s Fast & Easy 

Happy Meatless Monday guys!

I know, it’s actually Tuesday, but my Monday recipe is finally ready and waiting for you to try.
I’ve been craving a warm and thick veggie soup for a few days now and finally I did this – Roasted Cauliflower Soup.
I must say, I’ve made cauliflower soup before – click here to check it out, but there’s such a difference when the the veggies are roasted. It seems it brings the flavour out and you can taste the sweetness of the onions and cauliflower. I absolutely loved it that way! And it’s super easy – roast, boil and eat!

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

Ingredients:
  • 1 cauliflower
  • 1 onion, cut in quarters
  • 3 garlic cloves
  • 1/2 a cup double cream
  • olive oil for drizzling
  • salt and pepper

Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/392°F.
  2. Arrange the cauliflower in florets on baking tray, add the onion and garlic.
  3. Drizzle generously with olive oil and season with salt.
  4. Roast the vegetables for about 30 minutes.
  5. Take them out of the oven and place in a pot, cover with water and cook for another 20 minutes. Remove from the hob, add the cream and season with pepper. Blend the mixture until smooth and creamy. 
  6. Serve with some bread sticks.
Enjoy!

Mummy’s Fast & Easy

Tip: Why not try adding some grated Parmesan on top when serving!

Mummy’s Fast & Easy

Meatless Monday: Coconut Carrot & Coriander Pecan Soup

Mummy’s Fast & Easy

Happy Meatless Monday!
The recipe of the day is heart-warming Coconut, Carrot, Coriander & Pecan soup.
It is incredibly easy to make and very budget-friendly. It’s got sweet and nutty flavour so kids will love it too (at least mine did).
By the way, I have recently started experimenting with coconut milk a lot in my recipes. It adds such a creamy, sweeter and oriental flavour to your meals. So stay tuned for more Coconut recipes…

And here’s what you need for today’s recipe.
Mummy’s Fast & Easy

Ingredients:
  • 500g/1lb carrots, roughly chopped
  • 1 onion, cut in half
  • 2 garlic cloves, peeled
  • 3 celery stalks, roughly chopped
  • 1 cup of coconut milk
  • 100g/7oz pecans and some extra for serving
  • a bunch of fresh coriander
  • coconut oil, if wished (I did not use it)
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. In a pot, place all the veggies and cover with water. Bring to the boil and simmer for about 30 minutes or until soft.
  2. Add the coconut milk, pecans, seasoning and coriander and blend the soup.
  3. Serve hot with some extra pecans and coriander leaves.
Enjoy!

Tip: Why not try adding some cooked lentils in the mixture before blending for even more filling and nutritious soup!