Baba Ganoush with Homemade Pita Bread

Mummy’s Fast & Easy


I’ve been meaning to make this dish for a long time and finally the day has come.
So today, I’m sharing my twist of the popular baba ganoush.

I admit, it was my first time making this and I was a bit sceptic in the beginning but the result was really good and it’s done in only a few steps.

To summarise – quick and easy, really tasty!

Here’s what you need.

Ingredients:

  • 2 aubergines
  • 2-3tbsp tahini
  • 2-3 garlic cloves, crushed
  • 1 lemon, juice only
  • 3-4tbsp olive oil
  • salt and pepper

For the pita bread:

  • 300g/10oz flour 
  • salt
  • water

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Prick the aubergines with a fork. Cook in the oven for about 40 minutes or until the skin is dark  and the inside soft. Leave to cool down.
  3. Meanwhile, prepare the pita bread. Mix the flour, salt and water to a thick dough, roll it out and make the pitas. Make sure they’re thin. Cook them on a  heated griddle pan, 2-3 minutes on each side.
  4. In a bowl, combine the baba ganoush ingredients and  blend it.
  5. Drizzle some extra olive oil and serve with the pita bread.
Enjoy!

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Tip: Decorate with some dill or parsley, if you prefer.

Bacon Wrapped Baby Portobello Mushrooms stuffed with Blue Cheese

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Bacon Wrapped Baby Portobello Mushrooms stuffed with Blue Cheese!
How does that sound?
It is so delicious, I can’t describe it and noone could!
We finished them in like 10 minutes.
It is seriously addictive and once you start, there’s no stopping!
OMG! I sound like a real foodie!:-)
But I am definitely one.
And I live to eat!:-)

Here’s what you need.

Ingredients:

  • about 10 baby portobello mushrooms
  • 10 bacon strips
  • 100g/3.5oz blue cheese, crumbled(I actually used Shropshire Blue which is mixture between cheddar and blue and is sold in the UK, so you can either find and equivalent, use blue cheese only or just mix some cheddar with blue/I, personally think it is tastier with some cheddar and blue!)

For the dressing:

  • a bunch of fresh parsley, chopped
  • 1/2 a cup olive oil
  • 2 garlic cloves, crushed
  • salt

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Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Wrap the mushrooms with the bacon.
  3. Add the crumbled cheese.
  4. Cook for about 10 minute until the cheese is melted. Remove from the oven.
  5. To prepare the dressing – combine all the ingredients in a dressing bowl.
  6. Serve hot with a side of the dressing.
Enjoy!
Tip: You can substitute the portobello mushrooms with chestnut mushrooms!

Meatballs in Spicy Tomato Sauce

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As promised yesterday – today’s recipe is Meatballs in Spicy Tomato Sauce.

This dish is so heart-warming and comforting!
Definitely one of my top comfort foods!
I served it with a side of rice but it goes really well with mashed potatoes as well.
So the choice is yours!

You also gonna need a bread to dip into this goodness so why not check these out and pick the one you like!

Here are the ingredients.

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Ingredients:

  • 500g/18oz pork & beef mince 
  • 3 red chillies, chopped
  • 1 onion, chopped
  • 400g/14oz tinned tomatoes
  • a bunch of fresh parsley, chopped
  • 3-4 tbsp olive oil
  • salt & pepper
  • flour for dusting

Preparation:

  1. Heat a pan with the oil and add the onions and chillies. Cook for 5 minutes.
  2. Make the meatballs and add them to the onions and chillies. Leave them for about 10 minutes, turning them over constantly.
  3. Add the tinned tomatoes and 1 cup of water. Stir well. Season with salt and pepper.
  4. Leave it to simmer for another 10 to 15 minutes until the meatballs are cooked. Remove from the hob. Sprinkle the parsley.
  5. Serve it with a side of rice or mashed potatoes.
Enjoy!
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Tip: If you can’t find pork/beef mince just mix it yourself – should be 50/50.

Spicy Beef & Cabbage Egg Noodles

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It seems it’s going to be the ‘spicy week’ of blog posts!-:)

I know my last recipe was mussels in spicy tomato sauce!

Well, today’s recipe is not about mussels but is hot hot hot!

It’s Spicy Beef Egg Noodles!

And on top of that, tomorrow’s recipe is going to be a spicy one!
But you’ll see it tomorrow.

About the recipe of the day – it’s amazing fast meal!
You can actually skip the chillies,if you prefer so, but I think it tastes so much better with them!
But this is just my opinion.:-)

Here’s what you need.

Ingredients:

  • 500g/18oz beef, diced
  • 2-3 red chilies, chopped
  • 1 red onion, chopped
  • 500g/18oz egg noodles
  • 200g/7oz cabbage, thinly sliced
  • 4-5 eggs, fried
  • 1/2 a cup dark soy sauce
  • 2tbsp olive oil
  • a bunch of fresh parsley, chopped
  • salt

Preparation:

  1. Heat a pan with the olive oil and add the onions and chillies.
  2. Cook for 5 minutes and add the beef. Season with salt. Leave for 4-5 minutes, stirring gently.
  3. Pour in the soy sauce.
  4. Add the cabbage. Cook for 2-3 minutes and remove from the hob. The cabbage should stay crunchy.
  5. To prepare the noodle – follow the instructions on the back of the pack.
  6. To serve – arrange the beef on a nest of noodles. Add the fried egg on top and sprinkle the chopped parsley. If necessary, add more soy sauce.
Enjoy!
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Tip: For even more crunchiness, add some raw almond to the beef!

Mussels in Spicy Tomato Sauce

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Today’s recipe – lovely mussels in spicy tomato sauce!


This dish is soo good, no joke!
If you love mussels and can handle some spicy sauce, you’ll definitely gonna love it.
It is quite simple, but quite delicious.
All you need is a bit of garlic, tomatoes and dill.
And of course, some fresh mussels!

Here are the ingredients.
Ingredients:
  • 700-800g/28oz mussels
  • 500g/18oz tinned tomatoes, chopped
  • 3 garlic cloves, crushed
  • 3tbsp chili flakes
  • 2tbsp olive oil
  • a bunch of fresh dill, chopped
Preparation:
  1. Clean the mussel and debeard them.
  2. Heat a pan with the olive oil, add the garlic and chili flake and leave for about 5 minutes.
  3. Add the tomatoes and stir well. Leave for another 5 minutes.
  4. Finally, add the mussels. Cook them for about 4-5 minutes until they open.
  5. Sprinkle the fresh dill and salt.
Enjoy!
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Tip: Make sure the mussels are closed when you start cooking them, if opened, throw away.

Cheese & Eggs Quinoa Salad


Mummy’s Fast & Easy


I’ve been discovering and rediscovering lots of grains and pulses recently.


One of my favourite is the super food quinoa.
I haven’t really used it before but now I am absolutely loving it.

The salad I made is quite filling so you can actually have it as a main – perfect for a light lunch!
There are so many goodies in there – avocado, tomato, eggs, feta cheese and olives so it is super nutritious and gives you lots of energy.

Here are the ingredients.
Ingredients:
  • 300g/10oz quinoa
  • 2 ripe avocados, sliced
  • 1 large tomatoes, chopped
  • 4 hard boiled eggs, sliced
  • 150g/5oz feta cheese, crumbled
  • 100g/3.5oz black olives

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For the dressing:

  • 2-3tbsp olive oil
  • 1 lemon, juice only
  • salt
Preparation:
  1. To prepare the quinoa – follow the instructions on the back of the pack. It usually needs to be rinsed first, covered with water and boiled for about 20 minutes. But to be on the safe side, always check the instructions.
  2. When the quinoa is ready, remove from the hob and leave on a side to cool down.
  3. In a mixing bowl, combine the salad ingredients.
  4. Add the quinoa and mix well.
  5. Pour over the dressing and mix thoroughly.
Enjoy!
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Tip: Season with some chopped fresh parsley!

Simple Butternut Squash Curry

Do you guys like curry?

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I absolutely love it! 
It’s one of my favourite comfort foods!:-)
Most of the time I have it with chicken so I decided I need to make a veggie curry.
I used butternut squash and coconut milk, nothing really special.
And of course, some curry powder, lots of it actually.
You just need a side of rice and voila – you’ve got a super delicious veggie curry in just minutes.

Here’s the list with ingredients.

Ingredients:

  • 400g butternut squash, cut into cubes
  • 1 onion, chopped
  • 375ml coconut milk
  • 4-5 tbsp curry powder
  • 2tbsp sunflower oil
  • salt
    Mummy’s Fast & Easy

Preparation:

  1. Heat a pot with the oil and add the squash and onion.
  2. Pour over some water to cover them and simmer for about15-20 minutes or until tender.
  3. Add the curry powder. Stir well.
  4. Pour in the coconut milk and stir again.
  5. Season with salt and serve hot with a side of rice.
Enjoy!
Tip: You can add chicken, it really goes well with the butternut squash.

Cheesy eggs with Red Peppers, Tomatoes & Parsley

Mummy’s Fast & Easy


Another sunny day, another sunny recipe!

This is one of my favourite fast foods!:-)
I actually make it more during the summer when I can use seasonal veggies, but as the weather is so nice I decided to make it last night!

If you’d like to have a light but cheesy meal, then this recipe is for you!

It is fast, simple and solo delicious! 
What is more, it is suitable for all three – breakfast. lunch, dinner.
Just get some nice bread and dig in!

Here’s what you need.

Ingredients:

  • 6 eggs
  • 1 onion, chopped, 
  • 2 red peppers, thinly sliced
  • 1 large ripe tomato, chopped into cubes
  • 200g/7oz feta cheese, crumbled
  • a bunch of fresh parsley, chopped
  • salt and pepper
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Preparation:

  1. In a bowl, whisk the eggs and add the cheese.
  2. In a heated pan, place the onions. Cook for 3-4 minutes and add the peppers. Leave for 5 minutes.
  3. Add the tomatoes and cook for another 5 minutes.
  4. Add the eggs and cheese and leave for 5 minutes, until the eggs are cooked.
  5. Season with salt and pepper and sprinkle the fresh parsley.
Enjoy!
Tip: Serve with some yogurt on a side and a nice bread to dip in!

Creamy Vegetable Soup

Spring is just around the corner!
It’s time to switch to lighter and greener meals!

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That is what I’m sharing today – light and creamy spring veggie soup.
It’s packed with veggies and it’s super yummy.
What’s even better, it’s a really good food option for baby & toddler, just skip the salt though!
My baby loved it, I just mashed it a bit so it’s easier for her to chew, she’s got no teeth yet! 🙂

Here is what you need.

Ingredients:

  • 1 onion, chopped
  • 2 potatoes, cut into cubes
  • 1 red pepper, chopped
  • 2 carrots, sliced
  • 3 celery sticks, sliced
  • a handful of frozen peas
  • a bunch of fresh parsley, chopped
  • 50g spaghetti, broken into pieces
  • 100ml yogurt
  • 1 egg yolk
  • salt and pepper
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Preparation:
  1. In a pot, place the onion, carrots and potatoes. Cover with water, bring to the boil and simmer for 5 minutes.
  2. Add the rest of the veggies apart from the parsley and the spaghetti pieces. Simmer for another 15-20 minutes until all the veggies are cooked.
  3. Add the salt and pepper. Sprinkle with some parsley. Remove the pot from the hob. 
  4. In a shallow bowl, whisk the egg yolk and yogurt. Gently pour into the soup, stirring all the time. This will add lightness and creaminess to the soup.
  5. Serve hot!
Enjoy!
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Tip: Add a bit of lemon juice to the yogurt and egg yolk for a lemony veggie soup!

Homemade Lamb Kebabs

Are you guys a meat person or prefer veggie stuff?

I think I’m somewhere in between.
I don’t eat meat that much, but on the other side I can’t go without it.
The same with pretty much everything.
The bottom line is I eat everything! 🙂
What’s your food nightmare?
Is there anything you wouldn’t like to eat?
Leave a comment!

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Anyway, I’d seen a recipe for lamb kebabs in a magazine like ages ago.
It’s been on my mind to make some homemade kebab since then and finally the other day I managed.
They turned out pretty good.
I sever them with some mint sauce and veggie salad.

Here are the ingredients.

Ingredients:

  • 500g/18oz minced lamb
  • 1 egg
  • 1 onion, chopped
  • 100g/3.5oz breadcrumbs
  • 1tbsp cumin
  • a bunch of fresh parsley
  • salt & pepper

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Preparation:

  1. Preheat the oven to 220°/428°.
  2. In a bowl, combine the minced lamb, onion, egg, and breadcrumbs.
  3. Add the seasoning and fresh parsley.
  4. Mix well and leave in the fridge for an hour.
  5. Shape the mixture and stick it onto the skewers.
  6. Cook in the oven for about 45-50 minutes or until ready.
Enjoy!
Tip: Serve with some mint sauce!