MM: Stuffed Peppers with Couscous

Happy Meatless Monday guys! Today’s recipe is Stuffed Peppers with Couscous.

Hope you all had a magical Christmas and got all you wanted from Santa. Let’s hope the new 2017 is better and peaceful for all of us!

And after a long holiday, I’m finally back, and so are my recipes. 🙂 I’m planning lots of interesting recipes (all of them simple, tasty and ready in no time) and I’ve got an exciting idea which I hope I can share with you, once everything is done. 🙂 I just hope I’ll be more organised this year and manage to find time for everything I’ve planned.

So back to today’s recipe now…

Stuffed Peppers

Even though, this recipe is vegetarian and you might thing it is guilt free, I should warn you, these Stuffed peppers are actually quite a treat. Loaded with lots of Cheddar and Mozzarella cheese and a generous serving of butter, they taste like pure cheese heaven.

I really thought I’ve tried all of the possible combinations with stuffed peppers but of course, I was wrong. The possibilities are endless. 🙂

I love the combination of cheese and peppers, most of the time I use feta cheese though. But because of the couscous and butter I thought Mozzarella and Cheddar cheese would work well.

Stuffed Peppers

I’ve never combined couscous in this way but it turned out really delicious. Even the kids loved it! And seriously, it took me a few minutes only. You can even make the couscous in advance. The only work you need to do is to grate the cheese and stuff the peppers. Then leave it to the oven and enjoy! I love recipes like that – quick, super simple and very tasty! 🙂

It seems Stuffed Peppers are always a hit, especially recently and all kinds of stuffed veggies and fruit too. It’s probably a good way to consume more veg and fruit. Here’s a link of some of my Stuffed Peppers recipes you might like:

Quinoa & Beef Stuffed Peppers

Bacon, Cheese & Eggs Stuffed Peppers

Stuffed Peppers with Minced Pork, Vegetables & Rice

Bacon & Orzo Stuffed Peppers with Mozzarella Cheese

There are some meat versions but there are vegetarian versions too. I recommend the bacon, cheese and eggs peppers for breakfast. They’re super tasty and for some reason this is one of my most viewed recipes.

Stuffed Peppers

A quick tip – If you prefer your peppers more cooked, place them in the oven before stuffing them for about 10 minutes. This will make them soften. If you’d rather have them crunchy, skip this step. 🙂

Here’s what you need for this quick and easy recipe.

 

Stuffed Peppers with Couscous
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 peppers
  • 200g couscous
  • 100g Cheddar, grated
  • 100g Mozzarella, grated
  • 2tbsp butter
  • salt and pepper
Instructions
  1. Preheat the oven to 200°C.
  2. Cook the couscous, following the instructions on the back of the pack.
  3. Season with salt and pepper and stir in the butter and cheese.
  4. Stuff the peppers with the couscous mixture and cook in the oven for about 15 minutes.

Spinach Pumpkin Cups

Happy Friday guys! The recipe of the day is here – Spinach Pumpkin Cups with cheese centre! And the weekend is coming too! Wow! Have you got any plans? Now that I’ve done my Christmas shopping, I can relax. I’ve got lots of cooking planned, hopefully will manage to do half of it. But, yes, lots of new festive and not so festive recipes coming so stay tuned. All of them will be simple, easy and super delicious, I promise. 🙂

I can’t believe I’m actually writing my third post this week! Woohooo, go me! 🙂 As I shared in my previous posts, that was what I was aiming for – three tasty recipes per week. It’s been two posts so far but slowly, I think I’ll be able to share three recipes. And, don’t get me wrong, I’ve got plenty of recipes, but the biggest problem is to find the time! Well, I suppose I need to be more organised, and I’ll always find time, or at least most of the time. 🙂

Spinach & Pumpkin Cups

This recipe is similar to my Spinach Cups recipe but there’s a yummy pumpkin layer. It’s basically two-layer muffin or cup. I don’t really know how I came up with the idea to combine pumpkin and spinach. I just had some spinach and leftover pumpkin so I had to make something up. Overall, these cups are quite sweet, because of the pumpkin. Not like dessert sweet. They’re savoury but they’ve got sweetness, if that makes sense at all. 🙂

You know how the spinach taste a bit bland, so to make these Spinach Pumpkin Cups more appetizing I added  a piece pf cheese between the layers. Oh, and pumpkin seeds to for a crunchiness. 🙂 These are delicious to have for breakfast, lunch and dinner, on their own or as a side. Or why not have them with a bit of butter. That might be a bit naughty but will definitely be super tasty. It’s the perfect Meatless Monday recipe. It seems, I’m posting meat free recipes on any day but not Monday. 🙂 Really have to change that.

Here’s what you need for these pretty Spinach Pumpkin Cups.

Ingredients:

  • 150g spinach, cooked and pureed
  • 100g pumpkin, cooked and mashed
  • 200g flour
  • 2tsp baking powder
  • 2eggs
  • 1 cup yogurt
  • 50g butter
  • 1tsp salt
  • 100g pumpkin seeds
  • 100g mild Cheddar cheese

Spinach Pumpkin Cups

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the spinach, half of the butter, 1 egg, half of the yogurt and 1 tsp baking powder. Mix well and add half of the pumpkin seeds.
  3. In a second bowl, combine the pumpkin and the rest of the ingredients apart from the cheese. Mix well.
  4. Grease a muffin tray and pour from the spinach mixture halfway. Add a chunk of the cheese and finish with the pumpkin mixture.
  5. Repeat with the rest of the mixture.
  6. Place in the oven and cook for about 30 minutes or until ready.

Enjoy!

Spinach Pumpkin Cups

Tip: These cups are delicious snack and perfect to have them on the go. They’re light and filling and look really pretty, don’t you think? 😉

Spinach Pumpkin Cups

MM: Cavolo Nero & Broccoli Soup

Happy Meatless Monday guys! Today MM recipe is Broccoli Soup with Cavolo Nero. It’s been a while since I’ve posted a MM recipe but hopefully that’ll change and I’ll be able to do it regularly. And I’ve got so new festive recipes just lack the time to post them and share them with you or at least I wish I could be able to post a few more but… working on that. 🙂

OK, so Broccoli Soup sounds pretty simple, right? But then some of you would probably wonder what Cavolo Nero is? At least, I was definitely wondering what that was when I first saw it in the shop but it definitely got my attention. 🙂 Well, let me tell you, I used it for the first time in this soup. I’ve never heard of it before. It’s only recently when I noticed it in the shops and I’ve been really curious about it.

 

Broccoli & Cavolo Nero Soup

So one day, I just grabbed a pack of it and decided to get familiar with it. 🙂 I thought it would taste good in the soup and I’m so glad I used it. Apparently it’s variety of kale, or Italian kale as I read. It’s got really rich and sweet flavour so it was perfect for my Broccoli Soup but it would be lovely in other meat and fish dishes, I’m sure. Also, I’d love to make a salad with it, probably will have to steam it first, for just a couple of minutes but I believe it would turn into lovely winter salad.  And I love the dark green colour it’s got! 🙂 Now that I’ve met this variety of kale, I’ll definitely be using it more often. However, I don’t get to see it very often in the shop but I guess it’s in store in certain months only.

Anyway, here’s what you need for this heart-warming Broccoli Soup with Cavolo Nero.

Broccoli & Cavolo Nero Soup

Ingredients:

  • 2 medium broccoli
  • 3-4 leaves Cavolo Nero
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 potatoes, cut in halves
  • 150g mild Cheddar cheese, grated
  • 1 cup double cream
  • salt and pepper to taste

 

Broccoli & Cavolo Nero Soup

Preparation:

  1. In a pot, cover all the veggies with water and bring to a boil. Simmer for about 20 minutes or until they’re soft enough.
  2. Season with salt and pepper, add the cream and cheese and blitz the mixture to a smooth and creamy consistency. If necessary add some water.
  3. If wished, serve with some extra cheese and cream on top. I definitely recommend that!

Enjoy!

Broccoli & Cavolo Nero Soup

Tip: If you’d like to add more flavour and calories to this perfect soup, why not try adding some crispy bacon! 🙂 That would make it one of the best winter warmer recipes, wouldn’t it? 🙂

Broccoli & Chia Seeds Muffins

Happy Wednesday guys! Do you like broccoli? I know some of you might find these veggies not so tasty, like my kids do, but believe me this recipe will prove you wrong.

I’ve always preferred making savoury than sweet muffins, and I love trying adding veggies. My Spinach & Feta Cheese Cornmeal Muffins with Mustard Seeds are one of my favourite but it was about time to try a new recipe.

So I made these  savoury muffins last week and they were complete success. Topped with some feta cheese, these yummy cups are very appetizing and simply delicious. How could you not add cheese, right?

The recipe requires only a few  basic ingredients which I’m sure you can find in your kitchen cupboard. Well, apart from the broccoli, obviously. 🙂

What’s more I used what was left of my chia seeds pack and it really worked well. Not to mention how good are chia seeds to you, apparently they’ve got numerous benefits. May be I should start incorporating them in my recipes more often then? 🙂 The truth is, I’ve only tried a few recipes with chia seeds, I mean actually cooking with them. Otherwise I use them daily to top my salads, porridge, soups, lots of stuff really. I just like to add different seeds and nuts to my meals.

broccoli-muffins5

How to make your kids to eat these green veggies? The trick is to hide the broccoli in the muffin! Just joking! 🙂 But, actually this is what I did – I put a piece of broccoli inside the muffin and just baked them in the oven. It couldn’t be simpler than this. Seriously, though, if you’ve got a tip how to make your kids to eat green veggies, let me know. I could definitely use some!

If you’re not a feta cheese person, you could use simple cheddar or even Parmesan. Mozzarella works too, so really, just use the cheese you love and you think would like with the muffins.

Here’s what you need for these pretty no fuss broccoli muffins.

Ingredients:

  • 250g plain flour
  • 3eggs
  • about 12 small broccoli pieces (I made 12 muffins)
  • 1 cup yogurt
  • 100g butter, melted
  • 200g feta cheese, crumbled
  • 2tbsp chia seeds
  • 1tsp baking powder
  • 1tsp salt

broccoli-muffins3

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the flour, salt, chia seeds and baking powder. Gradually add the eggs, yogurt and butter. Mix well.
  3. Grease a muffin tray and pour halfway in from the mixture. Add the broccoli and cover with the mixture. Crumble some feta cheese on top.
  4. Bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: Why not try adding some cheddar and Parmesan cheese for a cheesier version of these muffins? I like the sound of three cheese and chia seeds broccoli muffins! 🙂

Quail Egg Eggplant Pizzas

Happy Eggplant Friday guys!

eggplant-pizza6

It’s been a week since my last post but that doesn’t mean I haven’t been working.

I’ve got some really interesting and delicious recipes coming up so stay tuned.

Also, as you might notice, my website’s been to a major transition and I do hope you like this new image. Well, there’s still quite a lot of work to be done, but step by step, right?

Did I say Eggplant Friday 🙂 As you already see this is to do with the recipe I’m sharing with you today. I might be a bit obsessed with these Mini Pizzas 🙂

eggplant-pizza2

So let’s focus on the recipe of the day – Eggplant or Aubergine, if you prefer Mini Pizzas. I topped them up with sun-dried tomatoes, which I love, Parmesan cheese and then a quail egg on top.

To be honest, I wasn’t really planning to use quail eggs but they were kind of sitting in front of me and asking to be used 🙂 And not only they are healthier than regular eggs but they’ve got in times more nutrients than chicken eggs. So these Eggplant Pizzas are kind of like Super Food Pizzas 🙂

The whole recipe was like one of those ‘clean my fridge’ recipes but it turned out soooo good, everybody loved it. And I used only one eggplant which was not enough at all.

Not only these Mini Eggplant Pizzas are super tasty, but they are also very pretty. I think they would be ideal for  party canapes when you’d really like to impress your guests. In addition, they are gluten-free, so if you love pizza, but for some reason cannot have gluten, try these! You will absolutely love them!

Here’s what you need for these beautiful bites.

eggplant-pizza3

Ingredients:

  • 1 eggplant, thinly sliced
  • 200g sun-dried tomatoes
  • 100g Parmesan cheese, grated
  • about 10 quail eggs
  • salt and pepper to taste
  • olive oil

eggplant-pizza5

Preparation:

  1. Preheat the oven to 200°C. Grease a baking tray and arrange the eggplant slices. Drizzle some olive and season with salt and pepper. Cook in the oven for about 15 minutes.
  2. Remove from the oven and start topping them up. Start with the sun-dried tomatoes, add one or two, depending how big are your eggplant slices. Add the grated Parmesan cheese and then finish with a quail egg on top.
  3. Place back in the oven and cook for about 10 minutes or until ready. If wished, sprinkle some thyme.

Enjoy!

Tip: Why not use the olive oil from the sun-dried tomatoes’ jar. Thus, you won’t waste anything and will add extra tomato flavour to your Mini Pizzas!

eggplant-pizza4

If you, like me love eggplants, why not check these recipes out, I promise thy are more than delicious:

Stuffed Eggplants with Beef & Cheese

Stuffed Grilled Eggplants with Grilled Chicken, Roasted Peppers & Dill Salad

 

MM: Eggplant, Tomato & Mozzarella Bake

So here it is – my Meatless Monday recipe – Eggplant, Tomato & Mozzarella Bake!

This is one of my favourite recipes and one of the recipes I make almost every other week.It is simply delicious – lots of melted mozzarella cheese on layers of grilled eggplants and sweet tomato sauce.Also it’s one of those fancy looking recipes but I can assure you, it’s very easy to make and budget – friendly.

Mummy’s Fast & Easy

Here’s how to make the Eggplant, Tomato & Mozzarella Bake.

  • Meatless Monday: Eggplant, Tomato & Mozzarella Bake

    Meatless Monday: Eggplant, Tomato & Mozzarella Bake

    Ingredients

    • 2 eggplants, sliced
    • 2 cans chopped tomatoes (about 400g each can)
    • 400g mozzarella, sliced
    • 2 eggs, beaten
    • 2tbsp brown sugar
    • 1tsp salt
    • 2tbsp extra virgin olive oil
    • 1tbsp oregano, dry

    Instructions

    1. Preheat the oven to 200°C/394°F.
    2. Dip the eggplant slices into the beaten eggs and arrange them on a greased baking tray. Bake for about 15 minutes.
    3. To prepare the tomato sauce - in a pot, empty the tomato cans, add the olive oil, salt, sugar and oregano. Mix well. Leave it on the hob for about 15 minutes.
    4. Finally - start arranging the baked eggplants, pour some of the tomato sauce and finish with the sliced mozzarella. Repeat and make one more layer.
    5. Sprinkle some more oregano on top and bake in the oven for about 20 minutes or until ready.
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Mummy’s Fast & Easy
Mummy’s Fast & Easy

Tip: To make a spicy tomato sauce – add 1tbsp dry chillies!:)