Falafel Stuffed Eggplant

Happy Friday guys! Today’s recipe is Falafel Stuffed Eggplant – or should I say Eggplant Salad. πŸ™‚ I seriously struggled with the title, but it is basically an eggplant stuffed with falafel, corn & peppers salad. Or is it? I hope you get my point. πŸ™‚

Falafel Stuffed Eggplant

Whatever you decide to call it, this Stuffed Eggplant is super delicious. I used tinned corn, roasted peppers and falafels which were leftovers from the day before. Eggplant and falafels taste really well together. πŸ™‚ The eggplant was hanging alone in the fridge for a few days now so I had to figure out a way/recipe to use it and not waste it (which I hate). That makes it a leftover too, right. It turns out this recipe is made of leftovers. πŸ™‚ So this is what I came up with – Falafel Stuffed Eggplant.

Falafel Stuffed Eggplant

All you have yo do is to bake the eggplant. I cooked it as it is, whole, for about 20 minutes and then simply stuffed it with the rest of the ingredients. To make the falafels, check the recipe hereΒ Easy Falafel Pita. They’re pretty simple too. The recipe is with pita bread, but these tasty balls can go on anything – salads, sandwiches, bread, pita, veggies.

Falafel Stuffed Eggplant

Here’s how to make the Falafel Stuffed Eggplant

Falafel Stuffed Eggplant

Ingredients

  • 1 eggplant
  • 3-4 falafels (recipe on the blog)
  • 150g tinned corn
  • 1 roasted red pepper, chopped
  • a bunch of fresh coriander, chopped
  • 1tbsp olive oil
  • 1tbsp fresh lemon juice
  • salt to taste
  • sour cream for serving

Instructions

  1. Preheat the oven to 200Β°C.
  2. Place the eggplant on a greased baking tray and cook in the oven for about 20 minutes or until ready.
  3. In a separate bowl, combine the corn, roasted peppers, olive oil, lemon juice, salt and coriander. Mix well.
  4. Stuff the eggplant with the salad and add the falafels on top.
  5. Serve with some sour cream.
  6. Enjoy!
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Falafel Stuffed Eggplant

What is happening to the weather, seriously? I had to turn my lights on this morning and the rain was literally pouring when I had to head out. I know it’s probably normal, I simply can’t get over it and not complain about it. As if it’s gonna get better when complaining. At least we got some sunshine at noon ( for about 15 minutes). But let’s concentrate on the positive (meaning my recipe) stuff..

Falafel Stuffed Eggplant

I hope you guys like this recipe. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Falafel Stuffed Eggplant

Hasselback Butternut Squash Mexican Style

Happy Wednesday guys! Today’s recipe is Hasselback Butternut Squash Mexican Style – a lovely vegetarian recipe that is perfect for a busy weeknight dinner.

Hasselback Butternut Squash Mexican Style

This is a simple recipe but yet so delicious. This succulent Squash is literally bursting with flavors – it’s topped with freshly made guacamole, black beans, sweet red peppers and sour cream. I served this gorgeous Squash with some warmed up tortilla wraps and guess what happened – amazing Squash wraps. I personally had it on its own, just with a generous amount of the toppings so it was a bit like a salad or I’d like to think so. πŸ™‚ No matter what, this is seriously delicious. And it’s on the healthy side too, so why not have a few extra servings. πŸ™‚

Hasselback Butternut Squash Mexican Style

Here’s how to make the Hasselback Butternut Squash Mexican Style

Hasselback Butternut Squash Mexican Style

Ingredients

  • 1 small butternut squash, 'hasselback' cut
  • 1 red pepper, chopped
  • 150g black beans, cooked or from a tin
  • sour cream for serving
  • For the guacamole:
  • 1 ripe avocado
  • 1 lime, juice only
  • 1/2 small red onion, chopped
  • salt to taste
  • a bunch of fresh coriander, chopped

Instructions

  1. Preheat the oven to 200Β°C.
  2. Place the Squash on a baking tray and cook in the oven for about 30 minutes.
  3. Meanwhile, make the guacamole - mash the avocado and simply mix all the ingredients together.
  4. Serve the Butternut Squash topped up with the guacamole, sour cream, red peppers and black beans. Add some tortilla wraps for tasty Squash burritos.
  5. Enjoy!
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Hasselback Butternut Squash Mexican Style

Why Hasselback? Well, by cutting the Squash that way it cooked really well and quickly and I could easily stuff it with the toppings I fancies. Also it looks pretty cool, don’t you think? πŸ™‚ Do you know that the brighter the food is, the healthier it is, so make sure to stock up on some Squash/Pumpkin this Fall. I’ve got quite a few Pumpkin/Squash recipes which you can check here:

Spinach Pumpkin Cups

Roasted Pumpkin Hummus

Pumpkin Cheesecake

Simple Pumpkin & Shrimp Soup

The Ultimate Pumpkin Soup

Pumpkin & Chicken Curry

Pumpkin, Avocado & Feta Cheese Salad

Pumpkin Galette

Hasselback Butternut Squash Mexican Style

OK, I’ll stop here ’cause the list goes on and on..But I’ll do a nice round-up with my tasty Pumpkin/Squash recipes, hopefully next week, so you could pick the one recipe you fancy and try it at home. I promise, they’re very simple and tasty. πŸ™‚

Hasselback Butternut Squash Mexican Style

I hope you guys like this recipe. Stay tuned for more delicious recipes that are simple to make! I’m going back to cooking and eating, not necessarily in that order! πŸ™‚ xx

Succulent Cod Burger

Happy Sunday! Recipe of the day is Succulent Cod Burger – simple, tasty and so much better than the usual take away fish and chips!

Succulent Cod Burger

What a lovely weather we are having today! After a chilli and not so sunny week, finally some sunshine. Not that I’m outside enjoying it but I really love how light and sunny is in the house. And I’m just happy when the sun is shining, no matter in or outside. I only got one regret – why is the weekend always so short and not enough? Honestly, I need three days, at least. πŸ™‚ I bet many of you would agree with me. πŸ™‚

Succulent Cod Burger

Let’s focus on the recipe though..

Succulent Cod Burger

So about this Succulent Cod Burger, seriously, how could I haven’t made it before. It’s one of those simple recipes that you just discovered but seriously fallen in love with. Actually, the whole family did. What’s in there – cod fillets, which I gently cooked with some cornflour and herbs, melted Emmental cheese, mushy peas and tiny bitΒ spicy mayo (for the adults only). I used brioche buns which were just perfect for this burger and added some more sweetness to it. To serve, I made some sweet potato fries, which we all love in our family. They are ridiculously simple to make – simply cut the sweet potato in chips, season and bake in the oven with some oil. You can even add Parmesan cheese or any other toppings you fancy. Seriously guys, the whole combination was just spot on.

Succulent Cod Burger

The fact that nothing was left proves that everyone really enjoyed it. I myself could easily had one more of these bad guys, unfortunately (or fortunately πŸ™‚ ), there weren’t any left.

Succulent Cod Burger

Here’s how to make this Succulent Cod Burger

Succulent Cod Burger

Succulent Cod Burger

Ingredients

  • 4 small cod fillets
  • 100g cornflour
  • 1tbsp dry parsley
  • 1 egg, beaten
  • 4 brioche buns
  • 4tbsp spicy mayo
  • 8 Emmental slices
  • sunflower oil for frying
  • For the Mushy Peas:
  • 200g peas
  • 50g butter, melted
  • salt to taste

Instructions

  1. Heat a pan with some oil. Coat the cod fillets with egg and then with cornflour. Gently cook the fish for about 2-3 minutes on each side.
  2. To make the mushy peas - simply blitz all the ingredients together.
  3. Start building up the burgers - add a tbsp of spicy mayo on the bottom bun, add half of the cod fillet, 2 slices of the Emmental and melt it in the oven for 5 minutes. Finish off with 3-4 tbsp of the mushy peasy and the other half of the fish.
  4. Repeat with the rest of the burgers.
  5. Serve with some sweet potato chips.
  6. Enjoy!
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Succulent Cod Burger

I hope you guys really love this recipe as my family did. Stay tuned for more simple and tasty recipes coming very soon your way. xx

Succulent Cod Burger

Turkey Meatballs Tacos

Happy Taco Tuesday guys! Today’s recipe is Turkey Meatballs Tacos – succulent turkey meatballs on flour tortillas with fresh guac and some other goodies too!

Turkey Meatballs Tacos

I must admit, I was a bit sceptical about this recipe (meatballs on a taco) but I was so wrong. It turned out delicious, quite meaty to be honest. πŸ™‚ But how could it not – juicy meatballs with lots of spices and sweet pepper, fresh guac, black beans & sour cream. You can even add some cheese, fresh jalapenos, coriander and whatnot. Why not build your own taco? Just don’t forget the main ingredient here – the Turkey Meatballs.

Turkey Meatballs Tacos

I made the meatballs quite small on purpose, after all I was gonna put them on a taco so I didn’t want any big ones. I used fresh coriander, red pepper, onion, garlic, cumin, black pepper, nutmeg and I think that’s about it. Oh, and one more thing, these are actually oven-baked. So no frying and you get a healthier option of meatballs. πŸ™‚

Turkey Meatballs Tacos

The kids only had the meatballs though. They’re still not used to have the whole packageΒ with the sauces and beans, so they basically had a plain taco – meatballs only which was fine with me, as long as they had their dinner. πŸ™‚

Turkey Meatballs Tacos

These Turkey Meatballs Tacos are super easy to make and that makes them perfect for a busy weekday dinner. You can even try to make the meatballs in advance and then just build your tacos from there. There are so many delicious options to choose from! πŸ™‚

Turkey Meatballs Tacos

Quick tip: For a juicier version of the meatballs I add some grated Parmesan cheese and for a cheesy version – grated Mozzarella. πŸ™‚

Turkey Meatballs Tacos

Here’s how to make the Turkey Meatballs Tacos

Turkey Meatballs Tacos

Turkey Meatballs Tacos

Ingredients

  • 5-6 soft flour tacos
  • For the Meatballs:
  • 450g turkey mince
  • 1 garlic clove, crushed
  • 1/3 red pepper, chopped
  • 1/3 onion, chopped
  • 1 egg
  • 1tbsp breadcrumbs
  • 1tsp nutmeg
  • 1tsp cumin
  • 1tsp black pepper
  • 1tsp salt
  • black beans for serving
  • sour cream for serving
  • guacamole for serving
  • hot sauce, if wished

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, mix all the meatballs ingredients and make small meatballs.
  3. Arrange them on a greased baking tray and cook in the oven for about 30 minutes.
  4. Serve the tacos with as many topping as you wish. You can add black beans, sour cream, guacamole or cheese.
  5. Enjoy!
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Turkey Meatballs Tacos

I hope you guys like this recipe as much as we do. Stay tuned for more delicious recipes coming very soon your way. xx

Turkey Meatballs Tacos

Roasted Kale & Feta Cheese Dip

Happy Sunday guys! Recipe of the day is here – Roasted Kale & Feta Cheese Dip – greeny, creamy and so tasty!

Roasted Kale & Feta Cheese Dip

I’m all about dips recently. For some reason, I’ve been making lots of veggie chip, like beetroot, sweet potato & carrots. Even though the kids absolutely loved the veggie chips they’re not that keen on the dips I create. They love regular hummus (by regular I mean just plain hummus, before I’ve added something to it πŸ™‚ ) a lot but this is where there love for dips end. πŸ™‚ I think it’s something to do with their age or simply with the dips I make. πŸ™‚

Roasted Kale & Feta Cheese Dip

If you’re a bit fed up with just regular hummus, although I think I’ll never get fed up with it, or just looking to spice things up a bit, I say you try this creamy Kale Dip. It’s so simple to make and tastes delicious. I’ve mixed it up with some cream cheese, feta cheese, roasted garlic and seasoning. Garlic tastes much better when roasted rather than raw, the flavor can be quite sharp so I tossed a few cloves with the kale and roast everything together in the oven for a few minutes.

Roasted Kale & Feta Cheese Dip

By the way, this green dip works perfect as a spread too. Try adding it on your sandwich/bagel, you can even toss it in your pasta or in your salads. Seriously, if you, like me, are a true kale fan, you’re gonna love it no matter how you consume it. πŸ™‚

Roasted Kale & Feta Cheese Dip

Here’s how to make the Roasted Kale & Feta Cheese Dip

Roasted Kale & Feta Cheese Dip

Roasted Kale & Feta Cheese Dip

Ingredients

  • 150g kale
  • 2 garlic cloves
  • 100g cream cheese
  • 100g feta cheese
  • 1tbsp lemon juice
  • 1tbsp olive oil
  • 1tsp pepper
  • salt to taste

Instructions

  1. Preheat the oven to 200Β°C.
  2. Spread the kale on a baking tray. Add the garlic, drizzle some olive oil and season with salt.
  3. Place in the oven for about 10 minutes.
  4. In a bowl, place all the ingredients and work the mixture with a food processor till thick and creamy consistency.
  5. Enjoy!
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Roasted Kale & Feta Cheese Dip

I hope you guys like this recipe. Stay tuned for more seasonal recipes that are quick and easy to make and taste delicious! Meanwhile, enjoy the rest of your weekend and I hope you all have a lovely start of the new week. I’m going back to cooking and testing some new recipes, coffee first though.:-) xx

Roasted Kale & Feta Cheese Dip

 

Butternut Squash & Root Veggies Bulgur Salad

Happy Tuesday guys! Today’s recipe is Butternut Squash & Root Veggies Bulgur Salad – a beautiful Fall salad that you’re gonna fall for! πŸ™‚ Seriously, it’s so colourful, packed with so many vegetables, crunchy and simply delicious! Not to mention the health benefits! πŸ™‚ Bulgur wheat, beetroot, butternut squash & radishes are just a few of the yummy ingredients!

Butternut Squash & Root Veggies Bulgur Salad

As the weather is getting a bit chilli (or a lot) I can’t stop but think about heart-warming and comforting recipes like stews, soups and salads too. There are so many amazing Fall salads that I love and this Bulgur is one of my favs. It’s so nourishing and tasty and yet very healthy, packed with vitamins and minerals. All you need is beetroot (which we’ve been having a lot recently), radishes, butternut squash, some corn and chickpeas (optional). The dressing was very simple – extra virgin olive oil, fresh lemon juice and salt, you can never go wrong with this dressing. Β However I also added some of my spicy avo mayo (recipe hopefully coming soon) which is one of the most delicious dips ever (my opinion and taste πŸ™‚ ). It’s the simplest thing to make – chilli flakes, avocado, lime & olive oil. It tastes delicious with rapeseed oil too. Of course, that made the salad even more filling and this meal filled me up for a long time. If you prefer, you can add some sliced avocado instead.

Butternut Squash & Root Veggies Bulgur Salad

Here’s how to make the Butternut Squash & Root Veggies Bulgur Salad

Butternut Squash & Root Veggies Bulgur Salad

Butternut Squash & Root Veggies Bulgur Salad

Ingredients

  • 200g bulgur, cooked
  • 1 beetroot, chopped
  • 7-8 radishes, sliced
  • 100g corn, tinned
  • 150g butternut squash, cooked
  • 2 celery stalks, chopped
  • For the dressing:
  • 2tbsp extra virgin olive oil
  • 2tbsp lemon juice, fresh
  • salt to taste

Instructions

  1. In a bowl, simply mix all the ingredients.
  2. Whisk the dressing ingredients separately and pour over the salad.
  3. Serve with some extra lime/lemon wedge, if wished.
  4. Enjoy!
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A little update on the reception, as promised…It actually goes better than I have ever expected. My daughter absolutely loves going to school and she adores her teacher too. Isn’t that lovely! You might think ‘oh, just wait and you’ll see’ but honestly so far is amazing and I’m more than happy!

If you are bulgur fan like me why not check these bulgur recipes:

Grilled Asparagus Bulgur Salad

MM: Grilled Vegetables & Halloumi Bulgur Salad

Spinach & Egg Bulgar Wheat Salad

Black Olive & Tomato Bulgur Mint Salad

Butternut Squash & Root Veggies Bulgur Salad

I hope you guys love this recipe! Stay tuned for more delicious Fall recipes that are quick and easy to make! xx

MM: Raspberry & Peach Salad

Happy Meatless Monday guys! Today’s recipe is Raspberry & Peach Salad with Mozzarella cheese – basically a fruity Caprese style salad! πŸ™‚

Where has August gone? Seriously, I can’t believe Summer is almost gone! Sad and happy at the same time as I know lots of new adventures are coming in the following months, plus Autumn is a great season, especially food-wise. πŸ™‚ And Halloween (which all of our family gets really excited about πŸ™‚ ) is fast approaching. So, even though we are saying goodbye to Summer, thing are looking pretty awesome this Autumn.

Right now, back to this pretty recipe now. This is all you may want from a Summer salad – fresh, fruity, light and healthy (or at least this is what I usually look for in a Summer salad πŸ™‚ ). All you need is some ripe peaches, raspberries, mozzarella cheese and fresh basil (my favourite! ). It seem like I use this amazing herb with everything. I just can’t get enough of it. And to me, this is a herb that scream Summer. πŸ™‚

The Raspberry & Peach SaladΒ is healthy, delicious and takes a few minutes only so there’s no excuse not to try it out! πŸ™‚

MM: Raspberry & Peach Salad

I made a fresh basil dressing as I didn’t want to make any pesto (I wanted to keep this salad as light and simple as possible). I used lots of extra virgin olive oil, lemon juice and some salt. Arrange the salad however you fancy and serve with the dressing on a side.

MM: Raspberry & Peach Salad

Here’s how to make this beautiful Summer Raspberry & Peach Salad

MM: Raspberry & Peach Salad

Ingredients

  • 150g ripe raspberries
  • 1 ripe peach, sliced
  • 1 cucumber, peeled and sliced
  • 100g Mozzarella cheese, sliced
  • For the basil dressing:
  • 50g fresh basil
  • 3tbsp extra virgin olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. Arrange the salad ingredients on a serving plate,starting with some peach slices, Mozzarella, cucumber and raspberries.
  2. Blend the dressing ingredients in a separate bowl.
  3. Serve the salad with the dressing on a side.
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What are you guys your favourite Summer recipes? Comment below! I’d love to know what you guy say fancy and probably I’ll find some inspiration from you. πŸ™‚

I hope you guys love this recipe as much Β as I do. Stay tuned for more simple recipes that are quick, easy to make and taste delicious. πŸ™‚ xxMM: Raspberry & Peach Salad

Oven-Baked Banana & Peach French Toast

Happy Wednesday guys! Today’s recipe is Oven-Baked Banana & Peach French Toast – fresh, Summery and absolutely delicious, that recipe makes the perfect breakfast/brunch recipe, and an easy one too!

Oven-Baked Banana & Peach French Tooast

I hope you’re guys enjoying your Summer/holiday so far and indulging in yummy Summer recipes too. I truly enjoy mine, especially the kids, they love spending time with their grandparents, eating lots of ice-cream and getting spoiled a lot. πŸ™‚Β But this is what Summer holiday is all about, isn’t it? πŸ™‚

Back to my recipe now… Seriously, guys this is more than simple to make and at the same time tastes divine. Ripe bananas, peach, eggs and some bread is all you need. The rest is left to the oven. Β Yes, it is oven-baked but it tastes even better than fried french toast, in my opinion and is healthier. Well, I added some butter too which is not that healthy I guess but look at the amount of fruit in there. πŸ™‚ I used some fresh organic eggs and I think I’ve never used so beautiful eggs. The yolks were dark orange, it really felt they were a few hours old. So different to the eggs I usually use, unfortunately.

Oven-Baked Banana & Peach French Toast

Here’s how to make this easy and delicious Oven-Baked Banana & Peach French Toast

Oven-Baked Banana & Peach French Toast

Oven-Baked Banana & Peach French Toast

Ingredients

  • 3-4 stale white bread slices
  • 3 eggs
  • 1 ripe banana, sliced
  • 1 peach, sliced
  • 50g butter
  • a splash of full fat milk
  • For serving:
  • 1tbsp honey
  • 1tbsp almond butter
  • 1tsp deseeded coconut

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a baking tray, roughly cut the butter in a few pieces and spread it on the tray. Do the same with the bread.
  3. Whisk the eggs with the milk together and pour over the butter and bread.
  4. Arrange the banana and peach slices on top.
  5. Bake in the oven for about 20 minutes.
  6. Serve with some almon butter, honey and deseeded coconut, if wished.
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I served the french toast with honey, almond butter and some deseeded coconut. It tastes absolutely amazing, very rich and indulgent, more like a dessert than breakfast. But who won’t like dessert for breakfast? πŸ™‚

You can even serve it with a scoop of vanilla ice-cream, especially when it’s still hot and out of the oven. This is a totally different story but why not? πŸ™‚ I always look for ways to upgrade my recipes and make them even tastier (not always healthier though, I admit).

Oven-Baked Banana & Peach French Toast

I hope you guys like this recipes. Stay tuned for more quick, easy and tasty recipes coming very soon. xx

Double Chickpea Burger Toast

Double Chickpea Burger Toast

Happy Tuesday all! The recipe of the day is Double Chickpea Burger Toast.

It s finally holiday time and I can’t wait for this rain to stop and head to the beach. It really sucks when you drive 4 hours to get there, have only a few days and it rains for 2 days. But I’m not complaining even though it doesn’t sound like it πŸ™‚ We still have a good time with lots of food and drinks. πŸ™‚ And I really can’t describe how beautiful is here – you wake up to the sound f the sea every morning and you can actually taste the saltiness of it.

Double Chickpea Burger Toast Continue reading Double Chickpea Burger Toast

Strawberry Bruschetta with Paneer

Happy sunny Wednesday guys! Today’s recipe is Strawberry Bruschetta with Paneer – light, fruity and absolutely delicious, perfect for the hot weather!

Strawberry Bruschetta with Paneer

My original idea was to make panini (hence the panini bread I used) but I decided to go for Strawberry Bruschettas instead. And these beautiful bruschettas didn’t disappoint at all. The Paneer cheese I used really complimented the strawberries. It was very mild and had crumbly texture, more like cottage cheese. I haven’t used Paneer cheese like this before but it worked really well so I’m glad I did. πŸ™‚

Strawberry Bruschetta with Paneer

The bruschettas are super simple to make. I toasted the bread first with a bit of olive oil, then added the strawberries, paneer and some fresh basil and left in the oven for another five minutes. The result was absolute deliciousness. πŸ™‚ The strawberries were so sweet and juicy and tasted amazing with the paneer and basil. I feel like every time the weather gets really hot my favourite things to eat are strawberries and tomatoes. πŸ™‚ And basil is my number one summer herb. πŸ™‚ I’d really love to be able to grow my own fruit, veg and herb one day. That would be so exciting! πŸ™‚ However, at the moment I use the shops for fresh fruit and veg.

Strawberry Bruschetta with Paneer

These bruschettas are a great appetizer too. I’m pretty sure your friends/guests would be really please if you serve them these with a glass of champagne. πŸ™‚ This is how I should’ve had them. πŸ™‚ And as I said, they’re great to have as a light lunch on a really hot day like today. πŸ™‚ Not that I’m complaining about the weather. I love it! πŸ™‚

Strawberry Bruschetta with Paneer

Here’s what you need to make the Strawberry Bruschetta with Paneer

Strawberry Bruschetta with Paneer

Strawberry Bruschetta with Paneer

Ingredients

  • 300g strawberries sliced
  • 150g Paneer cheese
  • a handful of fresh basil
  • 2 paninis, cut in halves
  • 2tbsp olive oil

Instructions

  1. Preheat the oven to 200Β°C.
  2. Arrange the panini bread halves on a baking tray, brush them with the olive oil and bake in the oven for 5 minutes.
  3. Remove and top them up with the paneer cheese, basil and sliced strawberries. Place back in the oven for another 5 minutes.
  4. Serve with some extra basil leaves, if wished.
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Strawberry Bruschetta with Paneer

I hope you guys like this recipe. Stay tuned for more Summer recipes coming soon. And make sure to stay hydrated. πŸ™‚ xx