Grilled Sardines & Walnut Salad

Happy Monday!
Here’s a fish salad recipe to boost your omega 3 intake.:-)
Make sure the fish is fresh though as I have some bad memories from eating fish not fresh at all.
Here, the accent’s on the dressing. Dijon mustard, egg yolk and lemon goes perfectly with the grilled sardines.
This salad always remind me of the summer and the sea.
So it’s definitely a good start of the week in this gloomy weather.
Here’s what you need for your journey to the sea.

Mummy’s Fast & Easy

Ingredients:

  • 5-6 sardines
  • 1 red onion, sliced
  • 1 iceberg lettuce, roughly chopped
  • 150g walnuts, roughly chopped
  • 100g cherry tomatoes

For the dressing:

  • 2tbsp Dijon mustard
  • 1 egg yolk
  • 2 tbsp lemon juice
  • salt

Preparation:

In a heated griddle pan, place the sardines.
Grill for about 5 minutes on each side and leave to cool down.
Meanwhile, combine the dressing ingredients and mix thoroughly.
In a salad bowl, place the iceberg lettuce, cherry tomatoes, add the onions and walnuts.
Arrange the sardines on top.
Pour over the dressing and serve.

Enjoy!

Mummy’s Fast & Easy

Tip: If the dressing is a bit too strong for you, add a bit of honey.

Fiery Grilled Chicken & Walnut Salad

Hi Guys!
I was craving spicy chicken the other day but I also wanted something light to go with that.
So I found some iceberg lettuce in the fridge, couple of chillies and chicken breasts.
I was way too tired to cook so I kind of improvised and here’s what happened – a fiery grilled chicken & walnut salad.
Just add some olive oil, fresh lemon juice and a pinch of salt for the perfect spicy chicken salad.
Make sure you use a proper griddle pan though.
I made the whole kitchen covered in thick smoke.  Ooops!:-)
But that’s all because of the pan, of course. 🙂

So here’s what you need for this quick and easy salad.

Ingredients:

2 chicken breasts
1 iceberg lettuce, roughly chopped
2 bird eye chillies, chopped
100g walnuts, chopped
a bunch of fresh parsley, chopped

For the dressing:

2tbsp lemon juice
50ml olive oil
salt

Preparation:

In a heated griddle pan, place the chicken breasts and cook for about 10-15 minutes on each side or until ready.
Leave them to cool down.
Meanwhile, prepare the dressing by combining all the ingredients together.
In a salad bowl, place the iceberg lettuce and add the chillies and walnuts.
Cut the chicken breasts and add them to the salad.
Sprinkle with the parsley.
Pour over the dressing and mix thoroughly.
Serve with extra chili for decoration.

Enjoy!

Tip: Try glazing the chicken breasts with some pure honey while cooking them.
The honey chicken goes super well with the chillies!:-)

Roasted Pork Loin Joint with Butternut Squash, Leek & Carrots

Good Morning Guys!
It’s been a rough night but I am super excited as I am about to cook Lapin Rôti today or simply said a french roasted rabbit.:-) You’ll see the recipe in my next week’s blog.
So today’s recipe is definitely a must during the Christmas period – Roasted Pork Loin Joint with Butternut Squash, Leek and Carrots.

Mummy’s Fast & Easy


I use a casserole but it can be prepared in a baking tray covered with aluminium foil.
The accent in this recipe is the pork, obviously, so it is important to season it well before placing it in the casserole. I think a few garlic cloves and some tarragon really go well with it.
As to the veggies – just cut them roughly into big chunks. This is how I like them because you can actually see and taste them.:) Don’t worry that they won’t cook properly. Everything’s going to be ‘melted’ in the end(it takes about 4 hours, more or less).
I used 1kg pork loin joint and together with the veggies it could barely fit into the casserole.
So make sure your pork loin is not too big!:)
And here’s what you need.

Mummy’s Fast & Easy



Ingredients:
  • 1kg/2lbs pork loin joint
  • 1 medium butternut squash, cut into big chunks
  • 2-3 carrots, roughly cut into big chunks
  • 2-3 leeks, cut into big chunks
  • 4-5 garlic cloves
  • a few peppercorns
  • 2-3 bay leaves
  • 2tbsp dried tarragon
  • salt

Mummy’s Fast & Easy


Preparation:

1.Make small cuts in the pork and stuff them with the garlic cloves – around 4-5. Add a couple of peppercorns.
2.Rub the pork with the dried tarragon.
3.Season with salt.
4.In a casserole, place the veggies.
5.Season them with some salt.
6.Add the pork. Place the bay leaves.
7.Cook in the oven at 190°C/374°F for about 4 hours or until ready.

Enjoy!


Tip: When choosing the pork, pick one wit some fat on it. It will melt away and make the meat juicier.






Rum & Clementine Bundt Cake

Here’s another simple and tasty recipe – rum & clementine bundt cake.
It’s moist, chocolatey, with a sharp rum flavour.
The clementines add additional juiciness to this amazing dessert.
I have actually tried this for the first time yesterday.
I was inspired by a bundt cake recipe but of course I experimented quite a bit and this is how this delight turned out.
It is also a great idea for Christmas dessert especially when you don’t have enough time but would like something really impressive for your guests.
I’ll be definitely making this cake again and again and again…
I hope you guys like it too.:)

Ingredients:

Mummy’s Fast & Easy
  • 2 1/2 cups flour
  • 1tbsp baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tbsp salt
  • 1 1/2 cups sugar
  • 1/2 cup yogurt
  • 1/2 cup milk
  • 3 clementines
  • 1tbsp rum essence
  • 4 eggs
  • 250g butter, melted

For the glaze:

Mummy’s Fast & Easy

  • 80g dark chocolate
  • 150ml double cream
  • 50g butter

Preparation:

Preheat the oven to 190°C.

Mummy’s Fast & Easy

Combine the flour, cocoa, baking powder and salt in a bowl.
In a separate bowl, combine the yogurt and milk.
In a bowl, mix the the eggs and butter, gradually adding the eggs one by one.
Then add the rum essence.
Combine the egg and butter mixture with the flour mixture.
Finally add the milk and yogurt and mix gently.
Fold in the clementines.
Pour the mixture in a greased fluted cake tin.
Bake for about 1 hour.
Leave to cool down and turn the cake upside down.
Prepare the glaze –  add all the ingredients in a pan.
Cook for about 6-7 minutes until the chocolate is melted and the mixture thickens a bit.
Pour over the cake.
Serve with some extra clementines.

Enjoy!

Tip: Make sure the cake tin is properly grease, otherwise the cake won’t turn upside down.

Salame di Cioccolato

It’s Saturday again and here’s another Christmas idea to get you in the Christmas spirit – Chocolate Salami.
You can actually have it all year round but this piece of heaven really gets me into the Christmas spirit!:)
Super easy to make and only a few ingredients.
Indulge yourself with this chocolate delight!
And beware – it is dangerously delicious!:-)

Ingredients:

200g dark chocolate
125g butter, melted
2 eggs
100g sugar
300g digestive biscuits, crushed
70ml rum

Preparation:

Break the chocolate into bars and melt it using the bain-marie method.
Whisk the eggs and sugar.
Add the melted butter and rum and mix thoroughly.
Add the chocolate mixture and mix again.

In a bowl, place the crushed biscuits and pour over the chocolate mixture.
Use spatula and work the mixture until all the biscuits crumbs are covered in chocolate.
Place a piece of baking paper on a working surface.
Make sure it is big enough to wrap up your salami.
Pour the mixture on the paper and squeezing gently shape a salami.
Wrap it up with foil and refrigerate for at least 3 hour.

Enjoy!

Tip: Use good quality dark chocolate (I use Lindt 90% cocoa solids) and good quality dark rum.
The better the ingredients, the better the flavour.:-)

Easy Christmas Pie with Roasted Chestnuts

Here’s this week’s Christmas recipe – chestnuts, mushrooms and butternut squash pie!
I’ve always associated chestnuts with Christmas so this lovely festive recipe reminds us that Christmas is fast approaching!
Have you done your Christmas shopping list yet?:)

Mummy’s Fast & Easy

Ingredients:

  • 400g chestnuts, roasted and peeled
  • 800g butternut squash, cooked and mashed
  • 250g chestnut mushrooms, roughly shopped
  • 1 onion, chopped
  • 200g feta cheese, crumbled
  • 300g shortcrust pastry 
  • 1 egg, beaten
  • 1tbsp chili flakes
  • 2tbsp thyme
  • salt and pepper
  • 1tbsp olive oil

Mummy’s Fast & Easy

Preparation:

Heat a pan wit the olive oil and place the onion and mushrooms.
Cook for about 10 minutes until soft.
Season with salt and pepper.
Preheat the oven to 190°C.
In a baking tin roll some of the pastry so it covers the tin.
Place the onions and mushrooms.
Then add the whole chestnuts.
Season with chili flakes and thyme.
Cover with the mashed butternut squash and finish with the feta cheese.
Close the pie with the rest of the pastry and wash it with the beaten egg.
Bake in the oven for about 30 minutes or until nice and golden.

Enjoy!

Mummy’s Fast & Easy

Tip: Serve with some yogurt on a side.

Cream & Meringue Roulade

Happy Friday!
Here’s a lovely recipe for a Friday night dessert – yummy cream and meringue roulade.

Mummy’s Fast & Easy


It only takes 15 minute to prep it and bake it. 
After all it’s the end of the week and you deserve a treat!:)

Mummy’s Fast & Easy

Ingredients:

For the roulade:

  • 110g sugar
  • 110g flour, sifted
  • 4 eggs
  • 2tbsp powder sugar


For the filling:

  • 100g meringue, crushed
  • 150ml double cream

Preparation:

Preheat the oven to 190°C.
Combine the ingredients for the roulade and mix well.
Place a piece of baking paper on a baking tray and pour in the batter.
Cook for about 10 minutes.
Meanwhile whisk the cream and add the crushed meringues.
Place a piece of baking paper, bigger than this, on a work surface.
Dust with the powder sugar and turn the sponge out onto the surface, peeling off the baking paper.
Spread the filling thoroughly using a spatula and roll the sponge.
I usually use raspberry sauce to garnish it but it also works well with chocolate sauce.

Enjoy!

Mummy’s Fast & Easy

Tip: To make a chocolate sponge, add 3tbsp good quality cocoa into the batter.

Easy Moussaka

Mummy’s Fast & Easy


There are so many versions of moussaka – with lamb, eggplants or with pork and beef.
One’s for sure though, all of them are super tasty and are one of our family all time favourites.
So, today I’m sharing Mummy’s Fast & Easy version of moussaka – it is lighter and probably quicker version but so satisfying.
You only need 3-4 main products and some seasoning – lots of veggies,  choose beef or pork and juicy egg layer on top.
So why not give it a try today?

Ingredients:

  • 3 large potatoes, cut into cubes
  • 400g/1lb beef mince
  • 2 carrots, chopped
  • 1 onion, chopped
  • 150g/7oz frozen peas
  • 150g/7oz tinned tomatoes                                      
  • 1tbsp cumin
  • 1tsp black pepper
  • 1tbsp thyme
  • 1tbsp salt
  • 2 eggs
  • 1 cup yogurt
  • 2tbsp sunflower oil
Mummy’s Fast & Easy

Preparation:
  1. Heat a pan with the sunflower oil. Place the onions and potatoes and add 1/2 cup of water. Cook for about 10 minutes so they can soften.
  2. Add the beef mince and the carrot. Season with salt, cumin, black pepper and thyme. Stir well.
  3. Cook for another 5 minutes and then add the peas and the tomatoes.
  4. Meanwhile prepare the egg sauce by simply whisking the eggs and the yogurt. Place the moussaka mixture in a baking dish and cook in the oven for about 20 minutes.
  5. Take it out and pour over the sauce. Cook for another 10 minutes until golden.
  6. Serve hot with some yogurt on a side.
Enjoy!

Tip: To add a meatier flavour use 200g pork mince/200g beef mince.

Meatless Monday: Old – Fashioned Wholemeal Cornbread Muffins

Mummy’s Fast & Easy

Happy Meatless Monday again friends!

As Thanksgiving is fast approaching (it is actually almost here) I feel I need to share this wonderful recipe for cornbread muffins.
I know there are so many cornbread muffin recipes out there but this one is really different – it’s really simple, fast and delicious.:)
So make your family and friends happy this Thanksgiving and prepare these old fashioned muffins.

Mummy’s Fast & Easy

Ingredients:
  • 2 cups fine cornmeal
  • 1 cup wholemeal flour
  • 1 cup milk
  • 1/2 cup sunflower oil
  • 1 egg
  • 2tbsp sugar
  • 1tsp baking powder
  • 1tsp salt
Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 190°C/374°F.

  2. Combine all the ingredients and mix thoroughly.
  3. Grease a muffin tray and pour in the batter.
  4. Bake in the oven for about 30 minutes or until nice and golden.
  5. Serve hot with some butter.
Enjoy!
Mummy’s Fast & Easy

Tip: Use a skewer to test whether the muffins are cooked. If it comes clean, they are ready, if not, you need to cook them more. 

What’s your favourite Thanksgiving recipe?

Leave a comment!

Blue Cheese Chicken Breasts with Lime Rice

Here’s a recipe for a super fast and tasty dinner.
All you need is just chicken, blue cheese and rice.

Mummy’s Fast & Easy

Ingredients:

  • 2 chicken breasts
  • 150g blue cheese
  • a bunch of fresh parsley
  • 2tbsp olive oil
  • salt and pepper

For the rice:

  • 1 lime
  • 200g rice
  • salt

Mummy’s Fast & Easy


Preparation:

Slice the chicken breasts into two so you have four pieces.
Place them in a bowl and add the olive oil, parsley, salt and pepper. Mix well and leave for an hour in the fridge to marinade.
Meanwhile, cook the rice.
Put it in a pot and pour over around 600ml of water. If necessary, add more. Cook for about 30 minutes. 
Leave it to cool down.
Squeeze the lime juice and season with salt.
Mix thoroughly.
To finish the chicken breasts – take them out from the fridge.
Sprinkle blue cheese crumbles on each of them.
Roll them and use toothpicks to close them.
Place in a baking tray and cover with foil.
Bake in the oven for about 45 minutes at 190°C.
Remove the foil and cook for another 10 minutes.
Use a ring to shape the rice and place the chicken breasts on top.

Enjoy!

Tip: Use a good quality blue cheese. The better the blue cheese, the better the flavour is.