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

Stuffed Mozzarella Salad

Happy Wednesday guys! Recipe of the day is Stuffed Mozzarella Salad – Summery, yummy and nutritious!

Stuffed Mozzarella Salad

It’s this time of the year when we are about to go on holiday and there’s so much stuff to organise. Plus, my daughter’s birthday party is just a day before we go, so that’s need to be planned too. Well, actually, I’m glad to say, most of the stuff is already taken care of. I just need to prepare some sandwiches and nibbles. But it’s been a hectic few weeks, really. And I had no idea it was so hard to get hold of a face painter and book a bouncy castle. Phewww. πŸ™‚

Stuffed Mozzarella Salad

Back to my recipe now…Mozzarella cheese is so versatile and is a must in my Summery salad recipes. I simply love it, the flavour is mild so it works amazing with veggies and fruit too. And yes, this is a stuffed mozzarella ball. πŸ™‚ I used my fingers to shape the mozzarella cheese and made a small well where I put some goodies.

Stuffed Mozzarella Salad

So I had this beautiful quinoa salad and I really wanted to spice things up, meaning make something different this time. πŸ™‚ I opened the fridge, saw the mozzarella cheese and a bowl with my homemade pesto and this is how the idea actually came to me. Why not stuff the mozzarella with the quinoa salad and use the pesto? Why not, indeed? πŸ™‚ I also added some steamed green beans. It all worked amazing. Not only the salad was super tasty but it was quite filling too. It can easily pass as a light main meal, especially in the Summer (well, probably depends how hungry you are). πŸ™‚

Stuffed Mozzarella Salad

Here’s how to make the Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Stuffed Mozzarella Salad

Ingredients

  • 1 Mozzarella ball
  • 100g quinoa, cooked
  • 100g green beans, steamed
  • 50g peas, tinned
  • 50g corn, tinned
  • 100g tuna, tinned
  • 1tbsp olive oil
  • 1tsp lemon juice
  • salt to taste
  • 1tbsp balsamic vinegar
  • For the homemade pesto:
  • 50 basil
  • 2tbsp olive oil
  • 2tbsp pine nuts
  • 2tbsp Parmesan, grated
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. In a bowl, mix the quinoa, tuna, peas and corn. Add some olive oil, lemon juice and salt.
  2. Using your fingers make a small well in the Mozzarella ball and fill it with the quinoa salad.
  3. To make the pesto, simply blitz all the ingredients together. Add on top of the salad.
  4. Arrange the steamed green beans around the Mozzarella ball.
  5. Drizzle some balsamic vinegar on top and serve.
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Stuffed Mozzarella Salad

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

Fresh Mozzarella & Prosciutto Salad

Happy Thursday all! Today’s recipe is Fresh Mozzarella & Prosciutto Salad – fresh, tasty and absolutely lovely, this salad screams summer!

Perfect for the hot summer nights/days, the Fresh Mozzarella & Prosciutto Salad is one of my favs now! πŸ™‚

Fresh Mozzarella & Prosciutto Salad

The recipe I got inspiration from actually uses Burrata cheese but fresh Mozzarella is quite similar so works perfect. I couldn’t really find Burrata around me, I’m sure it’s available though. And as far as I know, Burrata is actually Mozzarella but with a creamy centre. Or I might be wrong. πŸ™‚

So a few months ago I had this beautiful salad with Burrata cheese, fresh pesto and some other goodies and since then I’ve been recreating it at home. And we all love it, well I mean my husband and me. πŸ™‚

How could I’ve missed adding prosciutto to my salads before? Makes such a difference. I know, it also adds calories, but it’s totally worth it. To make this absolute beauty I used rocket, prosciutto, fresh mozzarella and homemade pesto. I also finished the salad with a splash of one of my favorite hot sauces (Cholula). The acidity in the sauce was just what this salad needed. And no, it wasn’t spicy, I only added a few drops which were mixed with the pesto. πŸ™‚

Also, when serving I suggest to throw some pine nuts – add crunchiness and nuttiness in a lovely way.

Fresh Mozzarella & Prosciutto Salad

Here’s how to make the Fresh Mozzarella & Prosciutto Salad

Fresh Mozzarella & Prosciutto Salad

Fresh Mozzarella & Prosciutto Salad

Ingredients

  • 2 balls of fresh Mozzarella cheese
  • 100g rocket
  • 70g prosciutto
  • a splash of hot sauce
  • For the pesto:
  • a handful of fresh basil (about 70g)
  • 50g Parmesan, grated
  • 2tbsp pine nuts
  • 2tbsp olive oil
  • 1tbsp lemon juice
  • salt to taste

Instructions

  1. To make the pesto - simply blitz all the ingredients together.
  2. To make the salad, divide the rocket in two plates and place the Mozzarella balls on top.
  3. Add the prosciutto.
  4. Pour over the pesto and finish with a few drops of the hot sauce. If wished, add some extra olive oil.
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Fresh Mozzarella & Prosciutto Salad

Although this looks all green and light, believe me, it’s quite filling. The last time I made this salad for dinner, more as a starter, but it really filled us up so we didn’t really have a main.

Hope you guys like this recipe. Stay tuned for more fresh and tasty recipes coming very soon. Meanwhile, enjoy the weather and stay cool. xx

 

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Happy Friday! Today’s recipe – Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes – scrumptious mushrooms loaded with melted cheese, bacon pieces and juicy cherry tomatoes – this is my kind of starter!

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

I can’t believe May is already halfway gone which brings June in. Wait, isn’t it supposed to be warm and sunny then? πŸ™‚ It seems the weather here is a total mystery. For example, today, it’s been sunny, rainy and windy, like three different seasons in a day. It changes so quickly it’s insane. No, I’m not used to it and I’ll probably keep on complaining until some sun is shining. That’s enough for this post though so let’s get back to the recipes.

As my previous recipe, this one is perfect for a tasty brunch too. I actually did these last Sunday brunch and thew were divine. Make sure to serve them hot though, otherwise they get soggy and not so appetizing. I drenched mine in hot sauce, but how could I not (you know I’m addictive). Also, I think these lovely mushrooms will go just fine with a spicy Bloody Mary, definitely trying this next time. πŸ™‚

You can serve them as a starter, canapes or even as a main, probably with some salad on a side. They would make a delicious weeknight dinner too, quick and easy to make.

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Here’s what you need to make Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

Ingredients

  • 4-5 large mushrooms
  • 10 cherry tomatoes, chopped
  • 150g Mozzarella cheese, grated
  • 100g bacon, chopped
  • 100g breadcrumbs
  • 2tsp dry parsley
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, combine all the ingredients together and mix well.
  3. Stuff the mushrooms and season with the parsley, salt and pepper.
  4. Cook in the oven for about 20 minutes or until ready.
  5. Take out from the oven and serve straight away!
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I used my homemade breadcrumbs, which I think I mentioned before how I prepare – simply blitz my leftover bread with some spices I fancy. This is a really simple way to use a stale bread and it works even better than the shop-bought breadcrumbs.

Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes

I hope you enjoy this simple recipe. Stay connected for more delicious recipes coming your way. Meanwhile, have an amazing weekend and hopefully the sun will be out. πŸ™‚ xx

MM: Eggplant, Tomato & Mozzarella Bake

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

This is one of myΒ 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 canΒ 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 200Β°C/394Β°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!:)