Ginger Terrine Bread with Black Olives & Thyme

I love homemade bread and recently have been making a lot!
It’s just so delicious that you can just eat it by itself.
One of my favourites, is bread with black olives and seeds.
So the other day I decided to make one but I also wanted to make a bread with some fresh ginger.
And the result was a super moist and delicious bread with ginger, olives and thyme.
It actually turned out to be a really successful combination.

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The ginger adds some spiciness to the thyme and olives and makes the bread irresistible.
Especially when it’s still hot, out of the oven.
Well, mine was half finished when still hot.:-) But as I said, you can’t resist.
It is also lovely with some butter. Mmmm, I think I’m gonna have some now.
Here’s what you need for this yumminess.:-)

Ingredients:

  • 700g plain flour
  • 600ml milk
  • 1tbsp baking powder
  • 150g black olives (such as Kalamata), pitted and chopped
  • 2tbsp dry thyme
  • 100g sugar
  • 1tbsp salt
  • 100ml sunflower oil
  • 1 fresh ginger root, grated
  • 2 eggs
  • 2tbsp mixed seeds
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Preparation:

Preheat the oven to 190°C.
In a mixing bowl, combine the flour, salt, sugar and baking powder.
Mix well.
Add the eggs, oil and milk and mix again.
Combine the olives, ginger and thyme with the mixture.
Mix thoroughly.
Place in a silicone terrine mould.
Sprinkle the mixed seeds and bake for about 1 hour or until ready.
Leave to cool down.
Slice and serve.

Enjoy!

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Tip: Do not fill the terrine form to the top, if the mixture is too much, leave a bit. I have filled it up and half of the mixture dripped on my freshly cleaned oven!

Stuffed Avocado with Crab Meat Salad

Happy Friday!
The recipe I’m sharing today is a super yummy avocado & crab meat appetiser.
I prepared it for New Year’s Eve and I think it was pretty good with the prosecco!:)
As it was the smoked salmon, but I’m gonna share my New Year’s Eve recipes in the following weeks.
Or at least the stuffed eggs with mascarpone, smoked salmon, chives and Dijon mustard.
They were the cherry of cake!:-) It seems I’ve prepared quite a few stuffed appetisers this New Year’s Eve!:-)
But anyway, here’s what you need for today’s recipe.

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Ingredients:

  • 4 ripe avocados
  • 1 tomato, chopped
  • 2 cans of crab meat(160g each)
  • 1tbsp Dijon mustard
  • 2tbsp light mayo
  • 1tbsp lemon juice
  • 2tbsp chopped chives
  • extra chives for decoration

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Preparation:

Cut the avocados in half.
Remove the stones.
Open the cans with crab meat and drain them.
In a mixing bowl, place the crab meat, mayo, mustard, tomato, lemon juice and chopped chives.
Mix well.
Stuff the avocados with the salad.
Use the extra chives to decorate.

Enjoy!

Tip: Add some black pepper for peppery flavour!

Homemade Multi Seed Bread

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Happy New Year!
Hope it’s merry and peaceful for all of you!
Today’s recipe is an amazing homemade multi seed bread.


It’s perfect for dipping into yummy soups. I love it with my pumpkin soup but you can have it with whatever you’d like.
I love the smell of bread cooking in the oven. Can you imagine if there was a candle with this smell? That would be awesome!:-)
So the specific thing about this bread is that I used lard when making it.
That’s actually the secret ingredient.
It might sound not so yummy, but believe me its one of the best recipe for simple homemade bread.

Here’s what you need.

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Ingredients:

  • 1kg/2lb plain flour
  • 4 eggs
  • 1pack of yeast (7g)
  • 1egg yolk, beaten
  • 1tbsp salt
  • 1tbsp sugar
  • 250g/9oz lard, melted
  • 2tbsp sesame seeds
  • 2tbsp poppy seeds

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Preparation:

  1. Preheat the oven to 190°C/374°F. 
  2. In a mixing bowl, place the flour, salt, sugar and yeast. Mix well.
  3. Add the 4 eggs and milk and mix again.
  4. Add half of the lard and make a smooth dough. If necessary, add more flour.
  5. Cover with cling film and leave to rest for about 1 hour. It should double its size.
  6. When ready, divide the dough into 13 -14 equal bowls.
  7. Roll them out and tie them as if you make a knot.
  8. Grease a baking tray with some of the lard and place the balls. Egg wash them with the egg yolk. Sprinkle with the seeds. Pour over the rest of the lard. Leave for another 30 minutes to rest.
  9. Bake in the oven for about 40 minutes or until ready.
  10. Serve hot!

Enjoy!

Tip: Cover with a tea towel when ready. Thus, the bread will stay nice and soft.

Super Fast Ginger & Almond Spicy Noodles

The preparations for the last day of the year have begun!
I don’t know why but I always have thing to do at the last moment.
Every year I promise myself that I will plan everything and won’t do thing at the last moment.
Of course, it never happens.
So today was one of those days.
I’ve been busy all day trying to clean the house, plan tomorrow’s festive menu, do last minute shopping and looking after my baby.

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So, for lunch I had to improvise and make something really fast (we were all so hungry).
And this is what I came up with – hot egg noodles with ginger and toasted almonds!
And it was really tasty!
I warn you, though, it is really hot, hot, hot!
You can either put 1 chilli instead of 2 or just skip the chillies.
And the best part is only took me 10 minutes.
Here’s what you need.

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Ingredients:

  • a pack of egg noodles(around 400g)
  • 2tbsp fresh ginger, grated
  • 200g almonds, raw
  • a couple of bird eye chillies, chopped
  • 3tbsp soy sauce
  • 1tbsp olive oil

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Preparation:

In a heated pan with olive oil, place the ginger and the chillies.
Cook for about 3 minutes.
Add the almonds and cook for 5 more minutes.
Finally, add the noodles and the soy sauce.
Leave for 2 more minutes, stir well and remove from the hob.
Serve with extra soy sauce.

Enjoy!

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Tip: Use dark soy sauce, it adds more flavour to the meal!

Mackerel in Tomato Garlic Sauce & Fresh Herbs

One of the most delicious ways to have your mackerel is in tomato sauce, at least in my opinion.
As the fish is really oily, it goes perfectly with the sweet and sour tomato sauce.
The recipe is very simple and only takes a few minutes. 
You only need some tomatoes, garlic and herbs, just a few ingredients but the taste is incredible.

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I feel mackerel is a bit neglected, though which I don’t understand why.
It’s not pricey, it’s super healthy due to its omega 3 and there are so many different recipes to try.
I’ve always wanted to make mackerel burgers so that’s my agenda to complete, let’s say, next month. 🙂
So, officially, expect mummy’s fast & easy mackerel burgers next month!
Now, here’s what you need for this delicious recipe.

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Ingredients:

  • a couple of mackerels
  • 2 cans of tomatoes(around 400g each)
  • 3 garlic cloves
  • a bunch of fresh basil
  • a bunch of fresh parsley
  • 1tbsp sugar
  • salt

Preparation:

To prepare the tomato sauce, empty the cans in a pot.
Add the sugar and some salt.
Reduce on the hob until thick and creamy.
In a casserole, place the mackerels.
Make sure they are nice and clean.
Pour over the tomato sauce.
Add the garlic cloves, whole.
Sprinkle the fresh herbs.
Cook in the oven for about 1 hour at 190°C.
Serve with a lemon wedge.

Enjoy!

Tip: To ensure the fish is fresh, check the eyes – they should be nice and clear.

Coconut & Lemon Cupcakes


Merry Christmas guys! After so much anticipation Christmas is here!Hope you all have received the gifts you wished for!
Have a wonderful Christmas time!
I am sharing this Christmas Coconut & Lemon Cupcakes today!
Here’s what you need.

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Ingredients:

  • 2 eggs
  • 250g flour, sifted
  • 1tbsp baking powder
  • 2 tbsp lemon zest
  • 100g sugar
  • 150g coconut, grated
  • 100ml sunflower oil
  • 150ml milk
  • 50ml

For the icing:

150g powder sugar
1tbsp lemon juice
1tbsp water
100g coconut, grated

Preparation:

Combine all the ingredients for the cupcakes.
Mix to a thick mixture.
In a cupcake/muffin tray pour the mixture.
Bake in the oven for about 30 minutes or until ready (use a skewer or a toothpick to check).
Leave to cool down.
In a bowl, whisk all the ingredients except for the coconut for the icing together.
Place the coconut in a shallow bowl.
Dip the cupcakes into the icing and then into the coconut.
Place on a cupcake rack.

Enjoy!

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Tip: Use Santa/Rudolph sticks to decorate!

Plum & Walnut Fruit Cake

Fruit, nuts and butter are always a good combination.
They make the perfect dessert any season – just use whatever fruit offers the season.
So, I saw really nice plums the other day(don’t think it’s the plum season, but they were really nice anyway):-)

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They looked ripe and super yummy and I couldn’t resist buying them.
And because it’s the season of the walnuts I decided to make this incredible sweet plum cake.
I actually saw the recipe a couple of years ago on a TV show but I have changed a couple of things to my taste.
Here’s what you need.

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Ingredients:

  • 200g flour
  • 200g butter, melted
  • 100g sugar
  • 2 eggs 
  • 100g double cream
  • 100g walnuts, chopped
  • around 10 plums, cut in halves
  • 1/2tbsp salt

Preparation:

Preheat the oven to 180°C.
In a bowl, mix the flour, half of the butter and salt together.
Cover with cling film and place in the fridge for about an hour.
Meanwhile, whisk together the rest of the butter, sugar, eggs and chopped walnuts.
Add the cream and mix gently.
Take the dough out of the fridge.
On a working surface, dust some flour and roll out the dough.
Grease a baking tray with some butter and spread the dough in it.
Bake in the oven for about 20 minutes.
Take it to and leave to cool down.
Then pour over the mixture.
Arrange the plums on top.
Bake in the oven for about 30 – 40 minutes or until ready.
Serve with some double cream.

Enjoy!

Tip: You can be creative by making a shape, initial or anything else you’d like on the dough.
Kids will love it!

Ginger Santa Claus

So, unfortunately, this is my last Christmas blog recipe in 2013.:(
But that means Christmas is almost here! Yay!
So as a last Christmas recipe this year I am sharing the Ginger Santas. 
They are super cute and on top of that are super delicious.
Kids love them and love helping decorating them.
Ideal for under the Christmas tree!:-)
Here’s what you need.

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Ingredients:

  • 150g dark brown sugar
  • 150g butter, melted
  • 150g self – raising flour
  • 3 eggs
  • 2tbsp fresh ginger, grated
  • 1tbsp cinnamon
  • 1tbsp nutmeg
  • icing (red & white)
  • Santa Claus silicone baking tray

Preparation:

In a bowl, whisk the butter and sugar.
Gradually add the flour and mix.
Add the eggs, one by one an mix well.
Finally, add the ginger, cinnamon and nutmeg.
Mix thoroughly.
Pour the mixture into the silicone Santa Claus tray.
Bake for about 30 minutes or until ready.
Leave to cool down and start decorating.

Enjoy!

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Tip: Do not fill the Santa tray with too much mixture, otherwise they get too big and cannot stay still.:-)

Rainbow Trout with Roasted Vegetables & Herbs

Last Friday before Christmas!
So finally all the Christmas shopping, wrapping and preparation is done.
But all the cooking comes now, for which I am super excited.
I do love spending time baking, roasting or whatever the day before Christmas day.
It is really rewarding when your loved ones enjoy your food!
So here’s an idea for a light dinner just before Christmas – rainbow trout with lots of veggies and herbs.
Here’s what you need.

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Ingredients:

  • a couple of rainbow trouts
  • red onion, sliced
  • 3 carrots, sliced
  • 2 courgettes, sliced
  • 4-5 sun-dried tomatoes
  • 100g chestnut mushrooms
  • 3 garlic cloves, peeled
  • a bunch of fresh parsley, roughly chopped
  • a bunch of fresh dill
  • 3tbsp olive oil
  • 1tbsp lemon juice
  • salt and pepper


Preparation:

Preheat the oven to 200°C.
In a baking tray, place all the veggies.
Add the fish and sprinkle the fresh herbs on top.
Add the olive oil and lemon juice.
Season with salt and pepper.
Cook for about 35-40 mites or until ready.
Serve with a lemon slice.

Enjoy!

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Tip: You can use any seasonal veggies with this recipe!

Sweet Pear & Blue Cheese Crunchy Salad

I’ve been definitely using walnuts a lot these day.
 But what’s not to love about them! I think they are especially appetising with salads.

So here I’m sharing another salad with walnuts.:-)
Yes, I do love salads and I love trying different combinations – sweet & sour, sweet & spicy, adding different spices or just some walnuts.
But aren’t walnuts super popular in winter?

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So today’s salad combines sweet pears, blue cheese crumbles and walnuts.
You can use iceberg lettuce or a mixed salad leaves.
I honestly prefer the mixed leaves.
You get more flavour from the different leaves, I think.
So here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 2 ripe pears, chopped
  • 100g blue cheese, crumbled
  • 100g walnuts, chopped
  • 1 pack of mixed salad leaves
  • 1/2 tbsp lemon juice
  • 1tbsp olive oil
  • salt

Preparation:

In a salad bowl, place the salad leaves.
Add the pears, blue cheese and walnuts.
Combine all the dressing ingredients.
Pour over the salad and serve.

Enjoy!

Tip: Make sure the pears are ripe and sweet, otherwise the salad won’t be the same.:-)