Spinach & Quinoa Bites

Happy Wednesday guys! Today’s recipe is Spinach & Quinoa Bites – vegetarian, healthy and simply delicious!

Spinach & Quinoa Bites

I finally managed to find the time for this post. It’s been a crazy morning (worst traffic ever, baby’s worst tantrum at the bank) but it all looks better now. Well, apart from the weather actually, but at least it’s not that cold. And let’s be positive and look on the bright side. πŸ™‚ It’ll be hot and sunny very soon or at least that’s what I’d like to believe.

Spinach & Quinoa Bites

Let’s get to the recipe now…I made these bites last week and at first was a bit concerned whether my kids will eat them but it turned out they loved them. I don’t know if it’s because of the quinoa (they love it) or something else but the green colour was not questioned at all. And believe me, there was lots of spinach. πŸ™‚ Also, I used some Parmesan cheese and no flour at all, which makes these green bites a great gluten free alternative.

Spinach & Quinoa Bites

Here’s how to make the Spinach & Quinoa Bites

Spinach & Quinoa Bites

Spinach & Quinoa Bites

Ingredients

  • 200g quinoa, cooked
  • 100g spinach, cooked and pureed
  • 150g Parmesan cheese, grated
  • 1 egg
  • 2tbsp olive oil
  • salt
  • lime for serving

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, mix all the ingredients together. Start making small bites/meatballs/patties.
  3. arrange them on a greased baking tray and bake in the oven for about 20 minutes or until ready.
  4. Serve with some lime wedge.
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Did I mention these are oven-baked? No frying, simply cook them in the oven, so much easier and healthier. I served them with a lime wedge. I don’t know why (probably the matching colours) but I thought it might be tasty. And it worked really well. I added a splash of hot sauce on mine, how could I not. πŸ™‚

The Spinach & Quinoa Bites can be stored in the fridge for a few days so why not make a bigger batch and add them to your salads, sandwiches or just use them as a healthy and filling snack. They are super simple to make, use only a few ingredient but very tasty and satisfying.

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

 

Kale & Butternut Squash Quesadillas

Happy Thursday guys! Today’s recipe is Kale & Butternut Squash Quesadillas – grilled flour tortillas stuffed with sweet squash, kale, chickpeas and melted cheese. This was too delicious not to try so put your apron on and let’s get cooking! I promise, it only takes a few minutes, it’s super simple and even more tastier. πŸ™‚

Kale & Butternut Squash Quesadillas

I genuinely love Mexican or Mexican – inspired food and I enjoy experimenting a lot. I’ve tried different versions of burritos and quesadillas (see the links below πŸ™‚ ) but never tried this one in particular. The idea came when I had to get rid of some roasted butternut squash I had in the fridge so I came up with quesadillas. I added some kale, roasted chickpeas, which again were leftovers from another recipe, and lots of cheese. No need to mention I poured half a bottle of hot sauce on my quesadillas. πŸ™‚ But hey, this was Mex – inspired, it should be hot. πŸ™‚

Kale & Butternut Squash Quesadillas

On a second thought, I think some sliced jalapenos would make these quesadillas even more appetizing. Unfortunately, I didn’t have any but next time definitely throwing some in there. πŸ™‚

The quesadillas are amazing for starter but these are so rich they can easily pass as a main. It really depends on how hungry you are. Serve them with some freshly made guacamole, sour cream and of course, hot sauce (for those of you who can handle the heat:-) ). And don’t forget to massage the kale with a bit of olive oil before adding it to the quesadillas. πŸ™‚

Here’s what you need to make these Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Ingredients

  • 300g butternut squash, roasted & cut in pieces
  • 100g chickpeas, roasted
  • a handful of kale
  • 100g mild Cheddar, grated
  • 100g Mozzarella, grated
  • 4-5 flour tortillas

Instructions

  1. Heat a griddle pan and place the tortilla. On half of the tortilla arrange some of the squash, chickpeas & kale and sprinkle some cheese on top. Make sure it's not too much so you can close the wrap.
  2. Gently close the wrap and press down. Cook for about 5 minutes, turn on the other side for a few minutes and remove from the pan.
  3. Repeat with the rest of the tortillas.
  4. Serve with some fresh guacamole, sour cream and/or hot sauce.
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Here are some more Mexican – inspired recipes:

Meatless Monday: Black Bean, Roasted Peppers & Feta Cheese Quesadillas

Wild Boar Burritos

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Turkey & Spinach Enchiladas

Easy Steak Fajitas

Turkey Meatball Fajita

Loaded Shrimp Salad

Kale & Butternut Squash Quesadillas

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

Breakfast Sweet Potato

Happy ThursdayΒ guys! Today’s recipe is Breakfast Sweet Potato with bacon, melted cheese and sweet corn – it is just perfect for a lazy brunch!

Breakfast Sweet Potato

So if it’s not too late when you’re reading this post turn the oven on and start making this! It’s super simple but tastes amazing and it’s quite filling too. All you need is bacon and cheese, then some sweet corn and eggs. I used quail eggs. Not only I love how they taste but they look so pretty when added on food. They just make the food look a lot prettier, don’t you think? πŸ™‚ Not only that but they’re times healthier than the chicken ones. If you see these in the shop, don’t hesitate and grab a pack. You can add them on almost everything!

Breakfast Sweet Potato

Here’s what you need to make the Breakfast Sweet Potato

Breakfast Sweet Potato

Breakfast Sweet Potato

Ingredients

  • 1 big sweet potato, cut in halves
  • 150 g bacon, chopped
  • 150g mild Cheddar
  • 100g sweet corn
  • 4-5 quail eggs
  • olive oil for drizzling
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200Β°C.
  2. Place the sweet potatoes on a baking tray, drizzle with olive oil and bake in the oven for about 20 minutes.
  3. Remove from the oven and add the rest of the ingredients. Season with salt and pepper and cok for another 15 minutes.
  4. Serve with some sour cream on a side.
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Breakfast Sweet Potato

I served these beauties with sour cream on a side but I also had some hot sauce on mine (couldn’t resist). I used a giant sweet potato, cut in halve but if you’d like you can use a few small ones and cut them in half.

I’m telling there’s nothing better than having yummy food on a lazy Sunday and watching a food show. It doesn’t happen very often, though but when it does it’s a real pleasure. I simply love food. πŸ™‚

To make thing even easier, why bake the potatoes in advance, say Saturday, store them in the fridge, and all you have to do on Sunday is top them up and bake for a few minutes.

This is only one of the combinations I like to use for topping og my sweet potatoes. There are so many other options that are delicious too. So be inventive and let’s get cooking. πŸ™‚

Breakfast Sweet Potato

I hope you like this recipe, stay tuned for more coming soon! xx

Cheese & Peas Potato Balls with Parmesan Crust

Happy Friday guys! Today’s recipe of the day is Cheese & Peas Potato Balls with Parmesan Crust – an absolute kids’ favourite (and not only) these giant Potato Balls are covered with Parmesan and their centre is stuffed with melted cheese and peas! A winner recipe! πŸ™‚

Cheese & Peas Potato Balls with Parmesan Crust

I remember there was a restaurant I used to go (years ago) and they served similar potato balls which I absolutely loved. That was the reason I used to go there, actually. They had a few different ones but the cheesy ones were the best. This is where my inspiration came from. πŸ™‚ And because my kids love potatoes I had to come up with a new recipe, otherwise they can keep eating chips (not that they mind that at all). πŸ™‚

But these potato balls are much healthier, they are oven baked, and they’ve got ‘green stuff’ (peas). My kidsΒ dislike almost everything green apart from peas so that was the only option I had. πŸ™‚

Cheese & Peas Potato Balls with Parmesan Crust

These balls are really easy to make, boil some potatoes, make balls with cheese and peas centre and generously cover with Parmesan. Bake in the oven and then enjoy! They’re delicious with sour cream or even some mayo on a side.

I’ve been craving mayo a lot recently, seriously I tend to dip a lot of my food into it. I know it’s not the healthiest options of all but I take it as a treat. πŸ™‚ Oh, and sour cream, potatoes with sour cream is an absolute favourite! πŸ™‚

Here’s how to make the Cheese & Peas Potato Balls with Parmesan Crust

Cheese & Peas Potato Balls with Parmesan Crust

Cheese & Peas Potato Balls with Parmesan Crust

Ingredients

  • 500g potatoes, boiled and mashed
  • 200g peas
  • 150g mild Cheddar, cut into small cubes
  • 150g Parmesan cheese, grated
  • 1 egg, beaten
  • 1tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200Β°.
  2. In a bowl, mixed the potatoes with olive oil, salt and pepper.
  3. Make balls and stuff them in the middle with a few cubes of the Cheddar and peas.
  4. Dip them into the beaten egg and then cover with the Parmesan cheese.
  5. Arrange on a greased baking tray and cook in the oven for about 20 minutes or until golden.
  6. Serve with some sour cream on a side.
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Cheese & Peas Potato Balls with Parmesan Crust

There are many other options when making these giant balls – spinach, different kinds of Cheese, bacon and whatnot. You can basically customize them as you’d like them. I definitely love this particular combination with cheese and peas but I’ll be making lots of different ones, for sure. πŸ™‚

Cheese & Peas Potato Balls with Parmesan Crust

I hope you enjoy this tasty recipe! Stay tuned for more..

Oh and well done to me for posting three recipes this week! Finally managed! πŸ™‚ Let’s see how next week goes! πŸ™‚

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

Happy Meatless Monday guys! Today’s recipe is Sun-Dried Tomato Hummus with Homemade Pita Chips – quick, easy, healthy and super delicious. Seriously, hummus made of sun-dried tomatoes? Yes, please! And pita chips? Why not πŸ˜‰

Sun-Dried Tomato Hummus with Homemade Pita Chips

As I mentioned in my previous post, I love sun-dried tomatoes and I always make sure I’ve got a jar of them in my kitchen cupboard.

I’ve been meaning to make this hummus for a long time. I’ve wanted to try a sun-dried tomato dip, so why not make a hummus then, right?

This was really simple – chickpeas, tahini, garlic, lemon, salt and of course the sun-dried tomatoes.

Sun-dried Tomato Hummus with Homemade Pita Chips

To go with it I had some wholemeal pita chips. They were perfectly crunchy and just couldn’t imagine this lovely dip with anything else.

I really should start making the pita chips more often, they are tastier, and I bet healthier than the shop-bought ones. All you need is pita bread, cut into chips. A bit of olive oil and some spices you fancy then 5-10 minutes in the oven and you’ve got a great movie snack! πŸ™‚

Sun-Dried Tomato Hummus with Homemade Pita Chips

Here’s how to make the Sun-Dried Tomato Hummus with Homemade Pita Chips

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

Ingredients

  • 200g sun-dried tomatoes
  • 200g chickpeas
  • 2tbsp tahini paste
  • 1 garlic clove, roasted
  • 2tbsp lemon juice
  • 3tbsp olive oil
  • salt to taste
  • For the Wholemeal Pita Chips:
  • 4-5 pita breads, cut into chips
  • 1tsp dry parsley
  • 1tsp dry thyme
  • 1tbsp olive oil
  • salt to taste

Instructions

  1. To make the hummus - simply blitz all the ingredients in a bowl until a smooth consistency. Add as much water as you'd like, for a thick consistency, less and if you prefer the opposite, add more.
  2. For the pita chips - preheat the oven to 200Β°C. Place the chips in a bowl, drizzle with the olive oil, add the spices and season with salt. Mix well. Arrange the chips on a baking tray covered with parchment. Bake in the oven for about 5 minutes until golden and crispy.
  3. Serve with the Sun-Dried Tomato Hummus.
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I’m so glad I still have leftovers form this amazing hummus, this is probably what I’ll get for lunch. Way too many Easter Eggs were eaten and we need some lighter and healthier options right now. πŸ™‚ Not only Easter eggs to be honest, but that’s another topic. πŸ™‚

Sun-Dried Tomato Hummus with Homemade Chips

I hope you like this recipe and enjoying your Easter holiday. Unfortunately, a few hours left but hey, this week’s only four days! πŸ™‚

Stay tuned for more fast, easy and tasty recipes…

 

Sweet Potato Noodles with Kale & Pork

Happy Wednesday guys! The recipe of the day is here – Sweet Potato Noodles with Kale & Pork –Β absolutely lovely and comforting meal, ready in just a few minutes!

Sweet Potato Noodles with Kale & Pork

And on top of that my kids loved it, even the kale, yes! Well, probably because it was kind of mixed with the sweet potatoes, but they really liked this recipe.

This is a really simple dish, all you need is sweet potatoes, kale and pork.

I also added some pine nuts, just for a crunch, and it tasted even better.

The pork I used was a leftover from a bbq the previous day so it’s up to you what to use. It’s a great way to use your leftover food, well pork in this case! And to make things more healthier I stirred in some kale, which by the way I love, unfortunately can’t say the same for the rest of my family. πŸ™‚ Even though I do feed them with it and don’t give up. They like it sometimes but other times are not that keen. πŸ™‚

Sweet Potato Noodles with Kale & Prok

By the way, did you go out today? I froze my bones off! It felt like Winter. Seriously, this is not fair. It’s Spring time, it’s supposed to be warm and sunny most of the time, right? Now that I’m looking at the pics of the Sweet Potato Noodles with Kale & Pork I wish I had a bowl in front of me. That would really warm me up. πŸ™‚ Yumm..

I should probably hold on my Spring recipes and look back into my winter warmers πŸ™‚ Just joking, hopefully this cold wave is gone soon.

Back to the food now…

Here’s what you need for this simple but delicious recipe – Sweet Potato Noodles with Kale & Pork.

Sweet Potato Noodles with Kale & Pork

Sweet Potato Noodles with Kale & Pork

Ingredients

  • 1 large sweet potato, cut with a spiralizer
  • 100g kale
  • 300g leftover pork (anything you fancy)
  • 1 garlic clove, crushed
  • 1tsp turmeric
  • 1tsp cinnamon
  • 2tbsp pine nuts
  • 1tbsp olive oil
  • salt to taste

Instructions

  1. Heat a pan with the olive oil and sweat the garlic for a few minutes.
  2. Add the sweet potatoes and cover with a lid for about 10 minutes. Make sure to stir them occasionally.
  3. Add the kale and pork, season with the spices and sprinkle the pine nuts.
  4. Mix well and leave for another 5 minutes.
  5. Remove from the hob and serve hot.
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Sweet Potato Noodles with Kale & Pork

Tip: It’s important not to overcook the sweet potato, otherwise they’ll get mushy and won’t be really noodles anymore (done that, not that they’re not tasty, it’s just a different meal) πŸ™‚

Sun-dried Tomatoes Pork Cups

Happy Wednesday all! Recipe of the day is Sun-dried Tomatoes Pork Cups – succulent meat cups with scrambled eggsΒ with feta cheese and sun-dried tomatoes – lovely breakfast idea or just a snack on the go!

Sun-dried Tomatoes Pork Cups

It’s been a whole week without posting! It seems every time I try to be more organised and post regularly something gets on a way. And it’s usually something to do with the kids. In this case, it was chickenpox. At lest now it’s over though. Both of my kids had it, two weeks apart and while my older daughter was really lucky and barely had any blisters, my poor baby had it really bad. But again, I’m so glad it’s over now. Easter is coming so are my new recipes so stay tuned…

And the weather’s been amazing recently! It makes me think of some yummy Spring-inspired recipes. So lots of cooking planned ahead!

Anyhow, the recipe is here now so back to it…

This is and incredibly easy recipe made in a muffin tray. All you need is minced pork, sun-dried tomatoes and eggs and feta cheese. If you’re looking for a filling breakfast ideas this is for you. It’s cheesy, meaty and conveniently shaped in small cups ready to bite. πŸ™‚

Sun-dried Tomatoes Pork Cups

I had some pork mince leftovers and wanted to make some scotch eggs which I love but then I thought my kids are not keen on them so instead I made these pretty cups.

I’ve been using lots of sun-dried tomatoes lately and they go so well in my savoury recipes. Whenever I’d like to add more flavour to a meal I open my kitchen cupboard and ,especially recently, reach towards the sun-dried tomatoes. That’s why I always have a jar of these in my kitchen cupboard. πŸ™‚

Here’s how to make the Sun-dried Tomatoes Pork Cups.

Sun-dried Tomatoes Pork Cups

Sun-dried Tomatoes Pork Cups

Ingredients

  • 300g pork mince
  • 1 egg
  • 2tbsp breadcrumbs
  • 7-8 sun-dried tomatoes, sliced
  • 100g feta cheese, crumbled
  • 2eggs
  • 1tsp cumin
  • 1tsp pepper
  • salt to taste
  • fresh parsley, chopped

Instructions

  1. Preheat the oven to 200Β°C.
  2. In a bowl, combine the pork, egg, breadcrumbs and seasoning. Add a handful of fresh parsley and mix well.
  3. Grease a muffin tray and shape the mixture in small balls. Arrange them on the tray and press with your fingers to make a hole(so you can fill them in with the eggs mixture).
  4. Place in the oven and bake for about 20 minutes.
  5. Meanwhile, prepare the egg mixture - in a bowl, simply mix the eggs, cheese and sun-dried tomatoes together.
  6. Fill the pork cups wit the mixture and place back in the oven for another 5-10 minutes or until ready.
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Hope you enjoy this quick and easy recipe! For more recipe ideas check out my page!

Sun-dried Tomatoes Pork Cups

Cauliflower, Broccoli & Cheese Bites

Happy Thursday! Recipe of the day is Cauliflower, Broccoli & Cheese Bites – simple, tasty and loaded with cheese, well with veggies too! πŸ™‚

Cauliflower, Broccoli & Cheese

Is it Spring yet? The weather today was amazing and we actually got lots of sunshine. Hopefully this doesn’t change in the next few days. We really need the sun to come out more often and the temperatures to rise. πŸ™‚ I’ve had enough of the cold and gloomy weather, colds and runny noses. Plus, it’s time to start making some fresh and tasty Spring recipes with lots of yummy veggies and fruit.

And I know, once Spring is here, many of us start planning the Summer – holidays, get in shape programs and whatnot. It’s just so exciting! The holiday part, I mean. Meanwhile, we’re gonna have to wait patiently and hope for more sunny days!

Cauliflower, Broccoli & Cheese Bites

And now back to the recipe again…I was about to make Cauliflower and Cheese with Broccoli but then I thought I might make something a bit different this time and mix thing up a little bit. This is what happened. These bites are actually even easier to make and take a few minutes. All you need is a blender and then the rest is left to the oven. Apart from the cauliflower and broccoli, I used single cream, eggs and a generous amount of cheese. There is no flour so these bites are tasty gluten-free option too and are not that high in calories. Well, they’re pretty healthy(probably with a bit less cheese though). πŸ™‚

They’re actually quite like a breakfast bites with all the cheese and eggs. πŸ™‚ Also, they’re perfect for snacking all day long. πŸ™‚ And the colour they turned is quite pretty, isn’t it. It’s so bright and fresh!

Cauliflower, Broccoli & Cheese Bites

The kids enjoyed them too. They were really attracted to the muffin-sized bites and actually had a few of them. So that was a success! πŸ™‚

They usually eat broccoli but are not fans of cauliflower. Well, I don’t think they realised there’s cauliflower but that was not necessary at all, was it. πŸ™‚

It’s amazing how many things you can actually prepare in a muffin tray. It seems muffin trays are not what they used to be anymore. πŸ™‚ I’ve made different breakfast bites and I simply loved them. I have to admit it, cooking nowadays has become really inventive.

Cauliflower, Broccoli & Cheese Bites

Here’s how to make these Cauliflower, Broccoli & Cheese Bites.

Cauliflower, Broccoli & Cheese Bites
Prep time:
Cook time:
Total time:
Ingredients
  • 200g broccoli
  • 150g cauliflower
  • 200g Cheddar cheese
  • 2 eggs
  • 200ml single cream
  • 1tbsp butter
  • salt and pepper
Instructions
  1. Preheat the oven to 200Β°C.
  2. Combine all the ingredients and work them in a blender till a smooth consistency. Season with salt and pepper and mix well.
  3. Grease a muffin tray and empty the mixture.
  4. Place in the oven and cook for about 20 minutes or until ready.

 

Cauliflower, Broccoli & Cheese Bites

Tip: For a meaty and more filling version, try adding some chopped bacon into the mixture!Β 

I hope you enjoy this recipe! Stay tuned for more quick, easy and tasty recipes. And hopefully kids-friendly too! πŸ™‚