Shrimp & Red Quinoa Casserole

Shrimp & Red Quinoa Casserole

Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. 🙂 Serve it on its own or with some delicious bread to dip in.

Shrimp & Red Quinoa Casserole

It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.

Here’s what you need for the Shrimp & Red Quinoa Casserole.

Shrimp & Red Quinoa Casserole
 
Prep time
Cook time
Total time
 
Serves: 35
Ingredients
  • 200g shrimp
  • 100g Pancetta, chopped
  • 150g red quinoa
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 2 celery stalks, chopped
  • 1tbsp paprika
  • 1tbsp Garam Masala
  • 2 bay leaves
  • 2tbsp olive oil
  • salt and pepper
  • sour cream to serve
  • fresh coriander to serve
Instructions
  1. Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
  2. Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
  3. Remove from the hop and serve with some fresh coriander and some sour cream.

 

Shrimp & Red Quinoa Casserole

One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. 🙂 If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It adds a heat to your dishes that is so necessary in the winter days. 🙂

Shrimp & Red Quinoa CasseroleTip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished. 

Shrimp & Red Quinoa Casserole

Spinach Bites

Spinach Bites

Happy rainy Thursday all! The recipe of the day is tasty and cute – Spinach Bites! These are made with only a few ingredients but they’re a real crowd pleaser. I mean who wouldn’t love these – buttery puff pastry generously covered with spinach cream cheese. Don’t tell there’s spinach and I’m sure no one would notice. Seriously, even the kids liked these (I’m pretty sure they didn’t realize there’s quite a lot of spinach in them). 🙂

Spinach Bites

The Spinach Bites are great for snacking all day, they’re quite filling. I served them as an appetizer and everyone loved them. They’re amazing for entertaining your friends and guests too. For more canape ideas for you party check here:

Smoked Salmon & Cream Cheese Stuffed Mushrooms

Smoked Salmon Bites

Smoked Salmon Stuffed Avocados

Bacon Wrapped Baby Portobello Mushrooms stuffed with Blue Cheese

These are all very simple and quick to make and taste amazing. As a matter of fact, I absolutely love making a variety of appetizers as a dinner. 🙂 It’s kind of mix and match dinner. 🙂

And in these gloomy rainy weather, something green and tasty would make you feel better. 🙂 Seriously though, is it gonna snow in London? It seems we all have been waiting for the snow to come after warning for bad weather coming our way. At  least the kids will be happy. Anyway, stay warm, safe and hopefully there won’t be any disruptions.

Spinach Bites

Back to my recipe now..

So the only ingredients you’re gonna need are three – spinach, cream cheese and puff pastry. If you prefer and you’re good at it, you can make your own puff pastry. I used shop bought ready to roll pastry. It saved me lots of time and to be honest I use these quite often. It’s amazing – it’s a real-time saver and you don’t have to worry whether you’ll make the puff pastry actually puff. I’ve never made puff pastry before but I know it might be a bit tricky so I stayed on the safe side. 🙂 I used fresh spinach but frozen would work just fine. Simply make sure to defrost it before combining with the cream cheese.

And for meat lovers, some chopped crispy bacon inside the spinach cream cheese would taste divine. I shall try this next time I’m making these bites. Even some smoked fish would taste lovely. But enough already, there are many options and combinations, just choose the one you fancy and let’s get cooking. And eating. 🙂

Here’s what you need to make the cute little bites.

Spinach Bites
 
Ingredients
  • 200g puff pastry
  • 400g cream cheese
  • 200g spinach, cooked and pureed
  • salt and pepper
Instructions
  1. Preheat the oven to 200°C.
  2. Unroll the pastry, use a kitchen ring and cut small circles from the pastry. Place them on a greased baking tray and cook in the oven for about 15 minutes or until golden.
  3. Meanwhile make the spinach cream cheese - in a bowl, simply combine them, season with salt and pepper to taste and blitz till a smooth green consistence.
  4. Use a piping bag to cover the puff pastry with the spinach cream cheese!
  5. Enjoy!

 

Spinach Bites

Parsnip Pizzas

Parsnip Pizzas

Happy Tuesday guys! The recipe of the day is here – Parsnip Pizzas with Pancetta, Mozzarella & Parmesan Cheese!

Parsnip Pizzas

I would lie if I said these taste like regular pizzas but they definitely taste amazing. Yes, different but absolutely delicious. I came up with the idea as I had to get rid of my pack with parsnips that was in the fridge for a bit too long. And the last time I cooked parsnip no one was really keen so I had to be a bit more creative. Me, personally, I love parsnip no matter how I prepare it – mash or roast, but my family has a different opinion. So how do I make them eat parsnip? Well, make parsnip pizzas! 🙂 I was also thinking to make some arancini like balls with parsnip but went for the pizzas. Actually, I still have this idea in my plan, so next time my parsnips are staying to long in the fridge I’d probably make parsnip balls.

Parsnip Pizzas

The pizzas were really easy to make. All you have to do is to cook the parsnip first, mash it and together with a few more ingredients make small pizzas. You can add the topping you fancy (I used some Pancetta, cherry tomatoes and lots of cheese). For a healthier option, you can even go vegetarian, skip the Pancetta and throw in some more veggies. Oh, and if you haven’t got any Pancetta, simply use bacon, it’ll do the work. I love Pancetta but often use bacon too.

Parsnip Pizzas

So back to the pizza again…

As I said it tastes different but in a good way. The inside is simple parsnip mash but thanks to the egg and breadcrumb that hold together the pizza you can actually slice it. If you prefer, you can go for one bigger pizza. it’d be probably easier to make and will save you some time. No matter what you’d go for, you should definitely try these. You get pizza and you get veggies. It’s a win-win situation. 🙂

Here’s how to make these tasty Parsnip Pizzas.

Parsnip Pizzas
 
Prep time
Cook time
Total time
 
Serves: 25
Ingredients
  • 400g parsnips, cooked and mashed
  • 1 egg
  • 100g breadcrumbs
  • 100g Pancetta, chopped
  • 6-7 cherry tomatoes, sliced
  • 100g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • salt and pepper
Instructions
  1. Preheat the oven to 200°C.
  2. n a bowl, combine the parsnip, egg and breadcrumbs.
  3. Season with salt and pepper to taste and shape small pizzas.
  4. Place on a greased baking tray and cook in the oven for about 15 minutes.
  5. Take out from the oven and arrange the topping. Place back and leave for another 10 minutes.

 

Parsnip PizzasTip: Why not try with some sautéed mushrooms and onions next time? And may be some feta cheese? That sounds delicious to me! 🙂 Seriously, you can add whatever you’d like and as much as you’d like, just make sure you’d be able to eat them afterwards. 🙂

Parsnip Pizzas

Hope you enjoy these! Have a wonderful week and stay tuned for another simple but tasty recipe coming your way. 🙂

Wild Boar Burritos

Wild Boar Burritos

Happy Friday guys! The recipe of the day is Wild Boar Burritos! It is quick, easy and really really tasty. And if you, like me, have all the ingredients cooked in advance, or using leftovers :-), there's no actual cooking required, more of an assembling the burritos. 🙂 This is the perfect recipe for a lazy Friday night in front of the TV or this is what I'm dreaming of. 🙂 The only tricky part is the closing the tortilla but I'm sure there are quite a few tutorials out there so that won't be a problem. I myself, am a perfect wrapper thanks to my one year working in a Tex-Mex restaurant. Great times, but that's another story. Back to the burritos now...:-) Wild Boar Burritos I'm a big fan of all Mexican and Mexican inspired recipes. However, it's really important for all the ingredients to be super fresh. think most of them are so simple but so delicious. The Mexican is one of my favourite cuisine along with the Italian. It's actually hard to say which one is my favourite because I really like food and I love very different stuff too. Wild Boar Burritos Anyway, these burritos or wraps if you'd like were probably one of the tastiest I've made and that's because of the meat I used. We love wild boar and because I had some leftovers I decided to use it in the burritos. I didn't make a proper guacamole though, felt a bit lazy. 🙂 What I did was adding sliced avocado, coriander or cilantro and fresh lime juice. It was a lot like guacamole without the onions. Also, I haven't used any rice in this recipe but that didn't make the burritos less appetizing. On the contrary, I stuffed lots of fresh salad leaves inside for a fresh and crunchy flavour. I'm seriously drooling now. I believe I can eat these almost every other day. And with a pint of beer they make the perfect meal for the end of the week! 🙂 Wild Boar BurritosFor more Mexican inspired recipes check here: Kale & Jerk Shrimp Leftover Wraps Easy Steak Fajitas Spicy Shrimp, Avocado & Beans Crunchy Taco Style Fix Loaded Shrimp Salad Meatless Monday: Black Eyed Bean Vegetarian Burrito

Wild Boar Burritos

Here's what you need to make these Wild Boar Burritos.

Wild Boar Burritos
 
Prep time
Total time
 
Serves: 15
Ingredients
  • 3-4 flour tortillas
  • 300g wild boar, shredded
  • 200g pinto beans, cooked
  • 1 ripe avocado, sliced
  • 200g Monterey Jack, grated
  • 4tbsp sour cream
  • 1 lime, juice only
  • chopped coriander
  • salad leaves
Instructions
  1. Heat the tortillas for a minute or two ( I did that in the microwave) and start building up the burritos.
  2. Divide the ingredients equally between the 3 or 4 tortillas(I made 3 but they were quite big, so you can easily make 4).
  3. Add the beans and meat, sprinkle with the cheese and add the avocado slices. Sprinkle a few coriander leaves and add some lime juice.
  4. Finally, add a spoon of the sour cream and wrap up the burritos.

Wild Boar Burritos

 

Stuffed Peppers

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.

Gingerbread Cheesecake

Gingerbread Cheesecake

Happy Thursday all ! Today's recipe is Gingerbread Cheesecake with Chocolate Swirls. It's rich, creamy and super indulgent - exactly what we need for the festive season or what we wish for. 🙂 And it's so aromatic, with a mixture of ginger, cinnamon, nutmeg and cloves. For me, this is the smell  of Christmas. 🙂 I absolutely love these spices, and it seems I use them quite often over the festive period. And of course, you could not not make some gingerbread men cookies. We still haven't done these, but it's on my to cook list. On the other side, my little helper helped me to make indulgent chocolate and pistachio cups and Christmas cupcakes. I'm not sure whether she enjoyed more the cooking and decorating process or the testing. 🙂 Either way, it's always fun to cook with your little one, isn't it. 🙂 Stay tuned for more Festive recipes coming your way very soon. 🙂   Gingerbread Cheesecake Oh, and I forgot to mention, this is a no bake cheesecake (as most of my cheesecake recipes) so it's really simple to make, it only requires refrigerating for a few hours. I don't think I've actually done many cheesecake recipes that require baking. There are probably not any on my blog, now that I think about it. Do you bake your cheesecakes? 🙂 I love all these no baking recipes, they're just make everything quicker and easier so wherever possible, I 'cheat' a bit. 🙂 Gingerbread Cheesecake I was thinking to add some salted caramel on top but at the last minute changed it to milk chocolate swirls. Both versions are delicious, I guess I was feeling more chocolatey that day. 🙂 Let me tell you about these chocolate swirls - they are so soft and creamy and taste like pure heaven. I used lots of double cream and chocolate to make them, and I made the quite big as you can see, but this made this Gingerbread Cheesecake divine. I should warn you, this is definitely not light and guilt free, but it's not Christmas everyday. And a small piece of this amazing Gingerbread Cheesecake won't do any harm, or may be two small pieces. 🙂 Gingerbread Cheesecake

Here's what you need for this No Bake Festive Cheesecake.

Gingerbread Cheesecake
 
Prep time
Total time
 
Recipe type: Dessert
Ingredients
  • 300g ginger biscuits, crushed
  • 300g cream cheese
  • 2 cups double cream
  • 150g butter, melted
  • 200g milk chocolate
  • 1tsp cinnamon
  • 2tsp ginger
  • 1tsp cloves
  • 1tsp nutmeg
Instructions
  1. Combine the ginger biscuits with melted butter and layer them in a baking tray.
  2. In a bowl, combine the cream cheese, half of the double cream and spices. Mix well.
  3. Pour the cream cheese mixture on top of the biscuit layer.
  4. To make the chocolate swirls - beat the cream until thick, melt the chocolate and add to the cream. Mix well.
  5. Use a piping bag to make the swirls.

Tip: If you wish, you can use some gingerbread men cookies or sugar canes to decorate the cheesecake, or any other edible Christmas decoration. I’ve used all of mine so I didn’t have any on that  day but it’ll look lovely, I’m sure.

Gingerbread Cheesecake

 

broccolisoup

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? 🙂

breakfast-cups2

Sausage & Feta Breakfast Cups

Happy Sunday all! If you still have not decided what to have for your breakfast you need to check this recipe out – Sausage, Eggs, Feta Cheese and Fresh Parsley all combined in one bite in these simple Breakfast Cups!

Plus today’s weather is perfect for a stay-in-bed breakfast, lunch and even dinner! Or if you simply would like to make your loved ones happy, this is the way(at least for our family). Kids absolutely love these and even ate  the ‘green stuff’ (parsley). Now I’m starting to realise that as long as it’s not on its own, spinach/parsley is ok. I mean, when making green muffins or these breakfast cups, there’s no problem eating it. If I offer it as a side, forget it. Feeding kids can be tricky but we need to find a way to feed them the right suff:-) If our family meals are left to my daughter to choose, the menu would be, chocolate, chocolate, chicken nuggets, chocolate and then chips. But on the good side, she loves fruit and veggies. And I’m sure every kid has a stage they like or dislike certain things.

Anyway, back on the recipe…

breakfast-cups4

I love making these small cups/bites because, first there’s no frying involved(I use a muffin tray) and then they just look so cool and appetizing(and they’re really tasty) and of course, the whole process is very simple. Dump everything in a bowl, pour into the muffin tray and leave the rest to the oven. Easy as that! And you can do all that while having your cuppa and watching your favourite Sunday show in bed. That sounds like a Sunday I’d like but the truth is this does not happen very often:-) Life with kids is busy, heh! I’m gonna have to wait till they’re grown ups and maybe one day they’ll make this recipe for me and serve it in my bed:-) That would be super cool! But the thing is I love cooking and making my family happy so I don’t mind, I even like it. Seriously, I’ve tried staying in bed and just doing nothing, but I guess I’m so used to the busy everyday life that I could not do it. I need to be in action, constantly:-) But that’s what busy mums do, I suppose. Who said it’s not a full-time job?

 

breakfast-cups

 

Really, there’s no excuse not to make these yummy cups.

Here’s what you need for them.

breakfast-cups9

Ingredients:

  • 6 eggs
  • 150g Feta cheese
  • 2-3 sausages, cooked(just choose the ones you like)
  • a bunch of fresh parsley, chopped
  • salt and pepper
  • butter for greasing

breakfast-cups3

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine all the ingredients.
  3. Grease a muffin tray with some butter.
  4. Pour the mixture into the muffin tray and cook in the oven for about 20 minutes or until ready.
  5. Make your cuppa ready, go back to bed, put your fav TV show on and Enjoy:-)

Tip: If you prefer a vegetarian option, simply skip the sausage!

breakfast-cups8

parmesan-meatballs6

Parmesan Cheese & Parsley Meatballs

Happy Thursday guys!

As the weather is getting colder and colder by the day we need some good comfort food to warm our souls! At least I need it:-) One of my most favourite comfort food are Meatballs. Now, there are different meatballs recipes which me and my family love but this one seems to be our favourite so far – Parmesan Meatballs. As you can tell, they’re very cheesy, very herby ( I love adding fresh herbs to all of my recipes, which by the way is getting really difficult as the snails in my garden feast on my herbs) and of course very meaty. I used half and half, beef and pork. I find it this way, the meatballs are not too dry or too greasy, they’re just perfect.

parmesan-meatballs3

The only part I was not too keen on was the cooking. I do not like frying but luckily, it wasn’t long before they were cooked so it was all good. Actually, I think the prep time is longer than the actual cooking. Not that it takes long, the recipe is very simple, quick and easy to make. And the result is delicious meatballs – crispy on the outside, soft and cheesy on the inside.

Throw some roast veggies in the oven or a salad (potato salad goes really well with them) and have a bon apetit!

parmesan-meatballs2

Here are the ingredients you need to make this recipe.

Ingredients:

  • 500g/1lb mince meat(50/50 pork and beef)
  • 1 onion, chopped
  • 1 egg
  • 150g/5oz Parmesan cheese, cut into small cubes
  • 3tbsp golden breadcrumbs
  • 1tsp black pepper
  • 1tsp cumin
  • salt
  • a bunch of fresh parsley, chopped
  • sunflower oil for frying

parmesan-meatballs3

Preparation:

  1. In a bowl, combine the meat, onion, parsley(add as much as you’d like), breadcrumbs and seasoning. Mix well and refrigerate for 20 minutes.
  2. Combine the Parmesan cubes with the mixture and start making the meatballs.
  3. Cook in a heated pan with some sunflower oil, turning them constantly for about 15 minutes, or until they’re done. It really depends on how big you’re gonna make them and whether you use gas or electricity. Either way, they’re ready when they turn golden. To be on the safe side, cut the first on in half and check whether it’s cooked. If it’s done, finish it and continue cooking the rest of them!:-)

Enjoy!

parmesan-meatballs4Tip: Here are other Meatballs Recipes you can try:

spinach-muffins3

Meatless Monday:Spinach Cups with Cream Cheese

Happy Meatless Monday all!

As most children, my little one refuses eating anything green so I had to be more creative and try various options! (I don’t know where that came from, she used to be such a good eater! )And it turned out she actually loved these Spinach cups, without the cream cheese filling. Now she refuses to eat anything white, so I had to scoop out the cheese! Why are children so picky:) Obviously, I’m gonna need to find a way to make her eat some feta and yogurt. Isn’t it challenging being a mum:)

Anyways, these Spinach cups are absolutely one of my favourite cups or muffins, if you wish, and I love the cream cheese filling! They’re perfect for breakfast, as a side dish or just to have them on the go! I actually had them after I had lunch and didn’t stop till i finished the last bit! Kind of like savoury dessert!:)

Simple to make, and tasty to eat, here’s what you need for these delicious Spinach cups.

Ingredients:

200g/7oz flour

2tbsp sunflower oil

2 eggs

1 cup sour cream or yogurt

150g/5oz mushrooms, sliced

150g/5oz spinach, pureed

1tsp salt

1tsp baking powder

100g/3.5oz cream cheese

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, salt, baking powder.
  3. In another bowl, mix the egg, yogurt, oil and add the pureed spinach.
  4. Grease a muffin tray and start arranging a few sliced mushrooms on the bottom and side. Pour the spinach mixture halfway up and then add a tsp of the cream cheese. Add the spinach mixture so the mould is full. Repeat with the rest. You can add a few mushroom slices on the top too.
  5. Bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: For another lovely spinach cup/muffin recipe check here and for a non vegetarian version here!