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!

Meatless Monday: Quick & Easy Ribollita

Mummy’s Fast & Easy

Have you tried Ribollita before?
I have just recently tried this delicious bean soup for the first time and I’m in love with it.
It is so simple, packed with lots of vegetables, beans and bread.
Oh, and lots of good quality olive oil. It all sounds amazing doesn’t it?
I’ve been making Ribollita every week now. It’s become like a tradition of ours.
I love how comforting and heart-warming it tastes, there are so many different flavours but so well combined. 
Don’t forget to soak the beans overnight though. It’ll make your life much easier.
Here’s how I made my version of Ribollita.
Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz beans (I used cannelini)
  • 300g/10 0z tinned tomatoes
  • 4-5 kale leaves, chopped
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3 celery sticks, chopped
  • 1/2 cup olive oil
  • 1tbsp dry thyme
  • salt
  • bread (I used stale bread)

Mummy’s Fast & Easy

Preparation:
  1. In a pot, cover the beans with water and bring to boil. Simmer for 20 minutes.
  2. Add the onions and garlic and leave for another 10 minutes.
  3. Stir in the carrots, kale and celery. Cook for 10 minutes and add the tomatoes, olive oil, thyme and salt.
  4. After you’ve added everything, mix well and simmer for another 20 minutes or until ready.
  5. Soak some bread in and serve!
Enjoy!

Tip: There are various Ribollita recipes there so feel free to use other veggies – cabbage, peppers or may be other green stuff!

Meatless Monday: Rich Beetroot Soup

Mummy’s Fast & Easy

I love the colours in these pictures – they’re so beautiful!
It really wasn’t on purpose, but the leaves are actually matching the colour of the soup.
Everything in these pictures is so autumnal – the soup, the leaves and the amazing colours.

Now, let’s focus on the soup though. It’s thick, rich and creamy beetroot soup with lots of other vegetables in it.
It is not only good for you but it is quite tasty with some feta cheese crumbled on top.
What else is inside – potatoes, shallots, garlic, celery, carrots and of course beets.
Especially good on cold autumn/winter day!

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 2 large beetroots, cut into big pieces
  • 2 medium potatoes, cut into halves
  • 2 carrots
  • 2 celery stalks
  • 1 shallot, peeled
  • 3 garlic cloves, peeled
  • 1/2 cup sunflower oil
  • salt and pepper
  • feta cheese for serving
  • dry thyme for serving, if wished

Mummy’s Fast & Easy

Preparation:
  1. In a pot, place all the veggies, cover with water and a pinch of salt and bring to a boil. Simmer for about 40 minutes or until the veggies are soft enough to puree them.
  2. Leave on a side to cool down. Work the mixture with a had blender to a smooth consistency.
  3. If necessary, add more water.
  4. Season with salt and pepper and stir well.
  5. Serve hot with some crumbled feta cheese and thyme on top.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not try adding a bit of yogurt?

Mummy’s Fast & Easy

Cauliflower & Potato Cream Soup

Mummy’s Fast & Easy

Happy Friday and Happy Halloween!
Phew!
It’s been one of those crazy crazy days but I finally managed to edit and post today’s recipe.:)
I know it’s not Meatless Monday but as you probably know most of my recipes are meat free anyway(not on purpose really).
The recipe is cream of cauliflower and potato soup. It’s so thick, creamy and tasty, it’s just perfect on a cold and rainy day. I serve it with sliced egg, lots of cheese and flax seeds.
And it’s a big hit in the winter.:)
Do I need to say it’s real simple and quick?:)

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

Ingredients:
  • 1 large cauliflower
  • 3 large potatoes
  • 1 onion
  • 2 garlic cloves
  • 1 cup double cream
  • shredded cheddar cheese for serving
  • 3-4 boiled eggs, sliced, for serving
  • flax seeds for serving(optional)
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. Place the veggies in a pot and bring to a boil. 
  2. Simmer for about 20 minutes until they soften.
  3. Work the vegetables with a hand blender. Add the cream and stir well. If necessary add more water.
  4. Season with salt and pepper.
  5. To serve – add a bit of shredded cheese, sliced egg and flax seed if wished.
Enjoy!

Tip: Bacon will taste good on top of the soup.:)

Meatless Monday: Easy Leek & Potato Soup

Mummy’s Fast & Easy 


Who doesn’t like hot and creamy soup on a cold and rainy day?

Today is just one of these days so I’m cooking a nice veggie soup – leek, potatoes, cheese and cream.
I think leeks are so appetising and really good with pork but because today’s Meatless Monday the recipe is vegetarian but still as good.:)
It’s so simple and so tasty  – just puree the veggies, add milk, cream and cheese and voila – 15 minutes and you’ve got healthy and nutritious lunch!

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

Ingredients:
  • 2 large leeks, roughly chopped
  • 5 potatoes, peeled
  • 1 cup milk
  • salt and pepper
  • 3 parsley sprigs, chopped
  • cream for drizzling
  • cheese for sprinkling

Mummy’s Fast & Easy

Preparation:
  1. In a pot, place the veggies, cover with water and bring to a boil. Simmer for about 15 minutes or until the vegetables are cooked.
  2. Add the milk and puree them with a blender. Season with salt and pepper and stir well.
  3. To serve – drizzle some double cream, add some shredded cheese and top up with the chopped parsley.
Enjoy!

Mummy’s Fast & Easy

Tip: Well, if you can’t really go without the meat, add some crispy bacon pieces.:)