Stuffed Meat Roll with Eggs, Carrots & Gherkins

Do you like scotch eggs?
If you do, you’re gonna love this recipe.
It’s quite similar to scotch eggs, but apart from the egg you also get some veggie.
It is easy to make but at the same time looks impressive, in my opinion.
Topped with some cheese and a side of mashed potatoes this stuffed meat roll is the perfect family meal.

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Here are the ingredients.

Ingredients:

For the roll:

  • 700g beef mince, about 24.7oz
  • 1 onion, chopped
  • 50g parsley, chopped, about 1.8oz
  • 1 egg
  • 1tbsp cumin
  • salt and pepper
  • 100g cheddar cheese, grated, about 3.5oz

For the stuffing:

  • 4 hard boiled eggs
  • 2 carrots, steamed and cut into sticks
  • 100g gherkins, about 3.5oz

Preparation:

  1. Preheat the oven to 200°C.
  2. In a mixing bowl, combine all the roll ingredients.
  3. Mix well and leave in the fridge for an hour.
  4. Cover a working surface with a cling film. It should be big enough for you to unroll the beef mince mixture.
  5. Layer the mince meat mixture and shape it gently to a rectangle, about 0.5cm thick.
  6. Arrange a row with carrots, then eggs and gherkins.
  7. Repeat until you’ve used all the veggies and eggs. Do not put too much though as it would be difficult to roll it.
  8. Using the cling film, squeezing carefully, start rolling until you’ve made a roll.
  9. Sprinkle the cheddar cheese on top.
  10. Place it on a baking tray and cook in the oven for about 40 minutes or until ready.
  11. Slice the roll and serve it with some mashed potatoes.
Enjoy!
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Tip: I prefer using 50/50 beef & pork mince, it is tastier and juicier!:-)

Creamy Leek, Broccoli & Cauliflower Pie

Leek is definitely one of my favourite veggies to cook in the winter!
It is so heartwarming in the cold winter days!
I love it in tarts and pies with lots of cream!:-) Would love to cook a good leek soup as well.

Today’s recipe is simple, yummy and creamy!
The ingredients are broccoli, cauliflower and leek, of course.
What I did differently this time, though, is that I added a few cherry tomatoes for some juiciness!
I used ready to roll puff pastry which I love! All you have to do is just to roll it, instead of spending time making your owl puff pastry! Not that I disapprove that! It is quite time consuming, though and if you’re a busy mum, I’m sure your time is precious!:-)

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So here’s a list of the ingredients for this creamy winter pie!

Ingredients:

  • 500g ready to roll puff pastry, 17.6oz
  • 2 large leek (around 300g), sliced
  • 100g broccoli florets, 3.5oz
  • 100g cauliflower florets, 3.5oz
  • 5-6 cherry tomatoes
  • 200ml double cream, 2/3 of a cup
  • 1egg yolk
  • salt

Preparation:

  1. Preheat the one to 200°C/392°F.
  2. Heat a frying pan with olive oil and add the leek.
  3. Cook for a couple of minutes and add the broccoli and cauliflower florets.
  4. After about 5 minutes add the cherry tomatoes. I used them whole as I love their juiciness, but if you prefer you can cut them in half.
  5. Season with a bit of salt and pepper.
  6. Leave for 2 – 3 minutes and remove from the hob.
  7. Meanwhile, unroll the pastry.
  8. Divide it in two equal parts – one for the bottom and the other one for the top of the pie.
  9. Spray a loose base tart tin with some oil.
  10. Layer the first part of the pastry.
  11. Add the veggie mixture.
  12. Cover the pie.
  13. Brush the egg yolk and bake in the oven for about 30 – 40 minutes until nice and golden.
Enjoy!
Mummy’s Fast & Easy
Tip: Try adding some mushrooms in the pie! It’s delicious!

Simple Carrot Cake

Years ago, when I firs heard about carrot cake I was kind of no,thanks.
I thought it would be the worst ever cake. Well, I was soo wrong!

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Today, however, it is one of my favourite cakes. And not only mine, actually, but the whole family.
During the years , I’ve tried a few recipes but I’ve recently found the one I absolutely love.
It is simple, fast and delishhhh!!!! Lots of carrots though, so you’re gonna need to visit the local market for fresh produce!:-)
The secret ingredient in this recipe are definitely the cloves.
They add the spiciness and warmness the carrots need. I don’t use them much(there’s no particular reason) but I love them.

Why not leave your recipes with cloves below?! I’d love to try them!

Here are the ingredients for this huge carrot cake!

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Ingredients:

  • 1.5kg carrots, grated
  • 3 cups of sugar
  • 3 1/2 cups of flour
  • 5 eggs
  • 1 cup of walnuts, chopped
  • 125g butter, melted
  • 1tbsp lemon zest
  • 1tbsp cloves, crushed
  • 1tbsp cinnamon
  • 1tbsp baking powder
  • 1tbsp salt
  • 2tbsp powder sugar

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Preparation:

  1. Preheat the oven to 190°.
  2. Combine the flour with salt, cinnamon, baking powder, sugar and cloves.
  3. Mix well.
  4. Add the carrots, eggs, lemon zest, walnuts and butter.
  5. Mix gently.
  6. Spray a fluted cake tin with some oil.
  7. Pour in the carrot cake mixture.
  8. Bake in the oven for about 50 minutes or until ready.
  9. Sprinkle some powder sugar on top.
Enjoy!
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Tip: Decorate with some carrots on top! I used carrot peels.:-)

Honey & Sesame Seeds Sticky Chicken Skewers

Last week I’ve decided to make some chicken skewers.

I have tried different marinades so I wanted to make something different.
I opened the kitchen cupboard and saw some sesame seeds. 
This is how I decided to make the marinade. I combined the seeds, some dark soy sauce and honey.
And believe me, the result was amazing – succulent sticky chicken skewers!
Combine them with a choice of your favourite veggies – and there you go a perfect healthy dinner.
I, personally, used some mushrooms, courgettes and baby red peppers, oh and some leek!

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Here’s what you need for the recipe.
Ingredients:
  • 800g boneless chicken thighs, cut into big chunks
  • 1 courgette, cut int cubes
  • 200g baby peppers
  • 250g chestnut mushrooms 
  • 1 leek, thickly sliced
For the marinade:
  • 100g sesame seeds
  • 100g honey
  • 100ml dark soy sauce
Preparation:
  1. In a mixing bowl, combine all the marinade ingredients.
  2. Add the chicken chunks.
  3. Mix gently, so all the pieces are covered with the marinade.
  4. Cover with cling film ad place in the fridge for an hour.
  5. Take the chicken out of the fridge and start arranging the skewers.
  6. Put  one chicken piece, a mushroom, a pepper, then a chicken piece, slice of leek and courgette.
  7. You can arrange the skewers as you wish.
  8. Grill them for about 10 – 15 minutes or until ready.
Enjoy!

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Tip: You can even use different types of veggies if you don’t like the ones in this recipe! Just improvise!

Spinach & Egg Bulgar Wheat Salad

I love bulgar wheat!
I’ve been experimenting with it a lot and the results so far are delicious.
It tastes so good in salads with yummy veggies – rocket, tomato & corn or avocado & corn.
Or may be you would like the taste of pomegranate bulgar wheat salad.
Whatever your taste preferences are, it seems it’s all good with bulgar wheat.
And it’s healthy and filling!:-)

Today’s recipe is my experiment with bulgar wheat, spinach and hard boiled eggs.
It’s simple, healthy and delicious!
Wouldn’t recommend it if you’re not a spinach fan though!

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Here are the ingredients you need.

Ingredients:

  • 300g bulgar wheat
  • 5 hard boiled eggs, cut into wedges
  • 300g spinach

For the dressing:

  • 2tbsp olive oil
  • 1tbsp lemon juice
  • salt

Preparation:

  1. In a mixing bowl, place the bulgar wheat and pour over hot water, enough to cover the bulgar.
  2. Leave on a side to cool down.
  3. Meanwhile, prepare the spinach – place it in a bowl and cover with hot water.
  4. Leave for a couple of minutes, drain and pour over cold water.
  5. Leave for another couple of minutes and drain.
  6. Mix the bulgar wheat and spinach.
  7. Combine the dressing ingredients and pour over the salad.
  8. Mix thoroughly.
  9. Arrange the egg wedges on top.
Enjoy!
Mummy’s Fast & Easy

Tip: Try adding a spoon of honey into the dressing!

Spinach & Pea Salmon Fishcakes

What are your tricks to get your kids to eat their greens?
I have just started weaning my baby and she already dislikes everything green.
So I’m trying to mix her food up so the green is not so green.:-)
And I think it works perfectly!

The recipe I’m sharing today has spinach and peas.
These are certain ‘no no’s for kids but the way they are prepared are actually quite tasty.
I’m sure your kids will love these salmon fishcakes and wouldn’t realise how green they are (from the inside).
Don’t get me wrong, these are not kids fishcakes only.
I love them and can’t get enough of them. One of the best fishcakes recipes I have ever tried!

Here’s what you need.

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Ingredients:

  • 700g salmon (I used cutlets, because that’s what I had at the moment), steamed and bones removed
  • 200g spinach, steamed
  • 150g peas, pureed
  • 500g potatoes, mashed
  • salt
  • 50ml lemon juice
  • 4 eggs, beaten
  • 200g golden breadcrumbs
  • 150g flour
  • 300ml olive oil

Preparation:

  1. In a mixing bowl, combine the salmon, spinach, potatoes and peas. 
  2. Season with salt and lemon juice.
  3. Blend the mixture.
  4. Cover with cling film and place in the fridge for an hour.
  5. Meanwhile, mix the breadcrumbs and flour in a shallow bowl.
  6. Heat a frying pan with the olive oil.
  7. Take the fishcake mixture out of the fridge and start making fish balls. Do not make them too big as it will take longer to cook.
  8. Dip them int the egg mixture and then coat with the flour mixture.
  9. Cook for about 3-4 minutes on each side until golden.
Enjoy!
Mummy’s Fast & Easy
Tip: Serve with some lemon wedges and some fish sauce to dip in!

Cauliflower & Broccoli Honeymustard Salad

Today’s recipe is a beautiful winter salad with cauliflower, broccoli, courgettes, carrots and leek.

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All you have to do is steam the broccoli and courgettes for a few minutes and prepare the dressing.
You’re gonna need some Dijon mustard, lemon and pure honey.
I love the strong flavour of the mustard combined with the honey.
I use this a lot, not only for salad dressing but also to glaze meat, it is quite tasty on chicken.
Here’s what you need for this winter salad.

Ingredients:

  • 400g cauliflower, broken into florets
  • 200g broccoli, steamed and broken into florets
  • 2 small courgettes, steamed and cut into cubes
  • 1 carrot, sliced
  • 1 leek, sliced

For the dressing:

  • 2tbsp Dijon mustard
  • 2tbsp pure honey
  • 1tbsp lemon juice
  • salt

Preparation:

  1. In a salad bowl, place all the veggies. Make sure the broccoli an courgettes are not warm.
  2. To prepare the dressing – in a mixing bowl combine all the ingredients. 
  3. Mix well.
  4. Pour the dressing over the veggies.
  5. Mix the salad gently and serve.

Enjoy!

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Tip: If the Dijon muster is too strong for you, put less, or add more honey.

Butternut Squash, Nuts & Dark Chocolate Valentines

I love butternut squash and dark chocolate combination.

I think it tastes soo good.
It’s not too sweet and is so light.
And because Valentine’s day is just around the corner, I’m sharing a simple recipe for Valentines Squash and Dark Chocolate hearts.

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The recipe is so easy, that even your little ones would be able to make it.

Also, this is a great idea for a light and guilt free dessert for any of you who are trying to shed the pounds.
Who says you can’t have a dessert when you’re on diet?:-)
I used small heart shaped baking tins with loose base but you can use any shaped and size tin basically.
Here’s what you need for these lovely hearts.

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Ingredients:
  • 150g butternut squash, pure ed
  • 100g dark chocolate(at least 70% cocoa solids), broken into small pieces
  • 200g digestive biscuits, crushed
  • a handful of nut and fruit mix(use as much as  you want)
  • 4 small heart shaped baking tins with loose base
Preparation:
1. Preheat the oven to 190°C.
2. Spray 4 heart tins with sunflower oil.
3. Layer the crushed biscuits on the bottom.
4. Add the pureed squash.
5. Arrange the nuts and dry fruit mixture.
6. Finish with arranging the dark chocolate pieces.
7. Place the hearts on a baking tray covered with baking paper.
8. Cook in the oven for about 15 minutes, until the chocolate melts.

Enjoy!

Mummy’s Fast & Easy


Tip: If you like your dessert really sweet mix the purees squash with a spoon or two of pure honey.

Pork Schnitzels in Lemon & Thyme Coating

Today’s recipe is definitely a family favourite – lemon & thyme crispy pro schnitzels!

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Who doesn’t like schnitzels?
And the ones I’m sharing today are just to die for.
The lemon and thyme add so much flavour to the coating and make the schnitzel tastes so much different, in a good and tasty way. 🙂
The only part, that is not that appealing is the frying, but the good part is the schnitzels take a few minutes to cook so don’t be put off by the frying.
Serve with some roasted potatoes and a lemon wedge.
Here are the ingredients.

Ingredients:

  • 6 pork loin steaks
  • the zest of a 1/2 lemon
  • 3 eggs, beaten
  • 150g flour
  • 150g golden breadcrumbs
  • 3tbsp dry thyme
  • salt
  • 250ml sunflower oil

Preparation:

Place the pork loin steaks, one by one, between two pieces of cling film.
Flatten the steak using a meat mallet.
In a bowl, beat the eggs.
In a plate, mix the flour, breadcrumbs, lemon zest,salt and thyme.
Heat a frying pan.
Dip each steak into the egg mixture and then dredge with the flour mixture.
Place in the pan and cook for about 3 – 4 minutes on each side until golden.
Keep warm while cooking the other steaks.

Enjoy!

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Tip: Be very careful when frying as the oil is super hot!

Steamed Mussels in White Wine & Garlic Butter

I absolutely love mussels but have never prepared them myself, until last night!:-)
For all of you who think mussels are not easy to prepare – well, they are super easy, actually!
The only part that takes more time is ‘debearding’ them.
I didn’t even know they had beard but after a bit of research on how to clean them I found out that they needed to be debearded.:-) That still makes me laugh, a lot.
So the process of removing the mussels’ beard is very simple – you basically pull it out!
And it took about 6 – 7 minutes for them to cook.
But be careful, it is important not to overcook the mussels, as is the case with most of the seafood.
As soon as they open, leave for about 3 – 4 minutes more and remove from the hob.
The recipe I’m sharing is inspired but the famous french recipe.

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It is very simple – white wine, butter and garlic, nothing else.
Here’s what you need for this yummy recipe.

Ingredients:

  • 1kg mussels
  • 400ml white wine (buy wine that you would enjoy drinking, I used Sauvignon Blanc)
  • 2 garlic cloves, crushed
  • 100g butter 
Preparation:

Heat a pot with the wine and add the mussels.
It takes about 5 minutes to cook.
Once they open, leave for 3 – 4 minutes and remove from the hob.
Meanwhile, heat the butter in another pot.
Add the garlic and leave until the butter melts.
Pour the garlic butter over the mussels.
The broth is super tasty so add some more when serving the mussels.
Choose a bread you love to dip in and enjoy!
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Tip: Make sure all the mussels are closed. If opened, throw them away.