Simple Chicken Satay

Happy Tuesday guys! Today’s recipe of the day is Simple Chicken Satay! This is a lovely family recipe that your family would love. It’s simple to make, I baked the chicken in the oven, so the only thing that you need to do really is to marinade it the night before.

Simple Chicken Satay

You can always marinade it for a few hours only but the flavour is much better and the chicken tastes divine when left overnight. It helps the marinade to work properly and the chicken bites to absorb it. ๐Ÿ™‚

I used peanut butter, soy sauce and curry powder, oh, and a tiny bit of lemon juice. It got a bit thick so I added a bit of water too.

Simple Chicken Satay

To be honest, I was a bit surprise that my kids actually liked the chicken. I mean, they enjoy chicken but plain, so I was a bit sceptical. But it seems recently they’ve been surprising me a lot in regards to food. I guess their taste buds are changing. ๐Ÿ™‚

Simple Chicken Satay

Theyย specifically requested some chips to go with it but as I was on the move, I didn’t have any time so I offered them tasty bulgur salad with olives and cherry tomatoes and they agreed. ๐Ÿ™‚ At least I know for sure they like olives and tomatoes so everything with them is fine (almost every time).

And of course, I had to make the chips later on, when I had time. That was the deal. Sometimes, it feels like they can live on chips. And they’re quite fussy about their chips too. ๐Ÿ™‚ They should be skinny, plain and yellow in colour. ๐Ÿ™‚ What requirements, huh! ๐Ÿ™‚ Oh, and not burnt, even a tiny bit.

Simple Chicken Satay

So let me tell you about the bulgur wheat salad… This salad was quite like tabbouleh but with not so much herbs. I find the bulgur so tasty, especially in salads. It’s been a while since I last cooked with it so I’m glad I found it in my kitchen cupboard. And apparently, it is really beneficial to your health. So let’s stock up on some bulgur. ๐Ÿ™‚ I really need to now as I’m out of it. ๐Ÿ™‚

You can serve the Chicken Satay with almost everything, well I said almost. ๐Ÿ™‚ It’ll be delicious with some lime rice, quinoa, chips, couscous, roasted veggies, again, whatever you fancy. ๐Ÿ™‚ Or why not make this bulgur wheat salad, it’s super quick and super tasty.

Here’s how to make these Succulent & Simple Chicken Satay

Simple Chicken Satay
 
Cook time
Total time
 
Ingredients
  • 4 chicken breasts, cut into pieces
  • 3tbsp smooth peanut butter
  • 3tbsp soy sauce
  • 1tbsp curry powder
  • 1tbsp lemon juice
Instructions
  1. In a bowl, combine all the ingredients for the marinade and mix well. If the mixture is too thick, add a bit of water.
  2. Add the chicken pieces in, mix them well with the marinade and cover with cling film.
  3. Place in the fridge overnight.
  4. Bake the chicken in the oven for about 20 minutes at 200ยฐ or until ready.
  5. Serve with a lime wedge.

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Simple Chicken Satay

Beef Breakfast Wraps

Happy Thursday! The recipe of the day is here – Beef Breakfast Wraps – so simple to make and so delicious to have!

Beef Breakfast Wraps

They’re one of those breakfast recipes that you can have them all day long – scrambled eggs, sweet red peppers, ripe avocado and beef. All that topped with lots of cheese and wrapped up. Believe me, you’re going to love these wraps.

I used shop bought cooked beef, which saved a lot of time. You can use whatever you’d like. You might have any leftovers or simply choose a small amount of cooked meat from your local shop.

I also added a tiny drop of sour cream to make the thing even juicier. I do love sour cream, I know it’s not the healthiest thing ever but the key is in moderation, I guess. ๐Ÿ™‚

For some reason,ย I’ve been making lots of wraps/burritos recently. Not only they’re our family favourite but they take a few minutes only (which make them mummy’s favourites too), if you’ve got all the ingredients prepped and cooked in advance. And the combinations you can try are numerous. Breakfast, lunch or dinner, fish, meat or simply vegetarian, there are so many delicious way to make these to your taste. So that’s a good reason, actually. ๐Ÿ™‚

I probably should try using some sweet and sour fillings. That would be nice, wouldn’t it. ๐Ÿ™‚ Like sweet and sour chicken with some veggies or rice. Nom, nom, nom..

The bottom line is, get your apron on and start cooking! ๐Ÿ™‚

Beef Breakfast Wraps

Oh, yes, I forgot to mention, there are some black olives too. I actually added the olives in the scramble eggs, I find the combination very yummy. ๐Ÿ™‚ But this is not necessary at all, so if for some reason you don’t fancy olives, just don’t add them. The eggs were cooked in advance so all I had to do was to make the wraps which took me 5 minutes. Seriously, I’m really good at wrapping these things. ๐Ÿ™‚

We actually couldn’t finish them all, which was quite surprising, just one of the wraps was left for lunch for the next day.

My kids actually unwrap everything and pick the bits and pieces they like. But as long as they have some food, this is fine by me. ๐Ÿ™‚

Needless to say, I had mine with lots of hot sauce. ๐Ÿ™‚ I simply can’t help it.

Beef Breakfast Wraps

Here’s how to make these gorgeous Beef Breakfast Wraps.

Beef Breakfast Wraps
 
Ingredients
  • 4 flour tortillas
  • 300g beef, cooked and shredded
  • 200g Monterey Jack cheese, grated
  • 3 grilled red peppers, sliced thinly
  • 1 ripe avocado, sliced
  • 5 scrambled eggs(cooked in advance)
  • 4tbsp sour cream
  • fresh coriander leaves
Instructions
  1. Heat up the wrap for 2-3 minutes in the oven or microwave.
  2. Basically, make sure to divide the ingredients equally between the wraps.
  3. Add the scrambled eggs and beef, then peppers and cheese.
  4. Finish off with some sour cream and fresh coriander leaves and close the wraps.
  5. Serve with some hot sauce! Or lots of it! ๐Ÿ™‚

ย 

Beef Breakfast WrapsTip: Why not try adding some lime juice for extra freshness and even more flavour?

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. ๐Ÿ™‚

I can’t believe I’m actually writing my third post this week! Woohooo, go me! ๐Ÿ™‚ 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. ๐Ÿ™‚

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. ๐Ÿ™‚

You know how the spinach taste a bit bland, so to make these Spinach Pumpkin Cupsย more appetizing I added ย a piece pf cheese between the layers. Oh, and pumpkin seeds to for a crunchiness. ๐Ÿ™‚ 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. ๐Ÿ™‚ 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 200ยฐC.
  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? ๐Ÿ˜‰

Spinach Pumpkin Cups

Stuffed Celeriac with Pork

Happy Thursday guys! The recipe of the day is Stuffed Celeriac with Pork. It’s incredible easy and delicious, perfect for the winter nights. And it only uses a few ingredients but lots of spices to make you feel warm. ๐Ÿ™‚

Have you done your Christmas shopping yet or just starting out? Or maybe haven’t thought about it yet. I believe I’m done, hopefully. Not that I don’t enjoy it, Christmas is my favourite time of the year but all that choosing a gift that your loved ones will love and that’s within your budget, it’s quite stressful. I find it very stressful actually. Now that is over, I just hope everyone will be happy with their gifts from Santa. ๐Ÿ™‚

Back to the recipe now. ๐Ÿ™‚ I admit, I haven’t really used celeriac much, I’ve tried salads and soups with it but never stuffed it. It’s got really specific flavour, very aromatic and I think it really complemented the pork. I also added a generous amount of Parmesan cheese on top for a crispy cheesy finish. ๐Ÿ™‚ Really good stuff, I definitely recommend it.

Stuffed Celeriac

To be honest though, my little one was not that keen on the celeriac. She didn’t mind the pork but I guess this specific flavour wasn’t really her type. ๐Ÿ™‚ It seems that’s the case with lot’s of ingredients these days. She’s getting fussier by the day. I really hope that’s because of the age because I’m really running out of option what to prepare for her so she could happily eat it. Apart from the all time favourite chicken nuggets, chips and pizza. ๐Ÿ™‚ These are always winners but I can’t offer them everyday. Anyway, I’m not giving up, I try various recipes everyday and try to convince her to at least have a bite. Do you have the same problem?:-)

And here’s what you need for the Stuffed Celeriac.

Ingredients:

  • 1 celeriac, cut in halves
  • 200g pork, diced
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 150g Parmesan cheese, grated
  • 1tsp Garam Masala
  • 2tsp paprika
  • 1tsp cumin
  • 1tsp thyme
  • a handful of fresh parsley, chopped
  • olive oil
  • salt to taste

Stuffed Celeriac

Preparation:

  1. Preheat the oven to 200ยฐC. Drizzle the celeriac halves with some olive oil and place in the oven for about 30 minutes until soft.
  2. Remove from the oven and when cooled, scoop out the celeriac so you can stuff it with the pork. Chop the celeriac that was scooped out.
  3. Meanwhile, heat a pan with the olive oil and gently sweat the onions, celeriac and carrots for 5 minutes.
  4. Add the pork, season with the spices, mix well and leave to cook for about 15 minutes or until ready. Make sure to stir occasionally.
  5. Fill the celeriac halves with the pork mixture, sprinkle the Parmesan cheese and place in the oven for about 15 minutes so the cheese is crispy and golden.
  6. Remove from the oven and serve.

Enjoy!

Tip: Why not serve with some rice or quinoa?

Stuffed Celeriac

Quinoa & Beef Stuffed Peppers

Happy Wednesday guys! The recipe of the day is quick and easy Stuffed Peppers with Quinoa and Beef.

It’s a delicious and very satisfying meal. ย Stuffed peppers have become one of our family’s favourite recipes. It seems theyย are always popular no matter what you stuff them with. ๐Ÿ™‚ I usually make them with beef, pork and rice but this time instead of the rice I used quinoa. There was definitely a difference in the taste. You know, how quinoa adds a but nuttiness to the food. Well, it made the peppers really tasty and healthy.

The recipe is really basic and requires only a few ingredients but the taste is amazing. I love this version but if you’re a vegetarian or simply prefer a lighter version, use quinoa only or check below for some yummy vegetarian Stuffed Peppers recipes. I particularly like the ones with the cheese. Cheese is always good, the more, the better ๐Ÿ™‚ And not to mention, they’re actually quite light and healthy so if you watch your diet, this is a good option. Probably without the Parmesan cheese though ๐Ÿ™‚

Quinoa & Beef Stuffed Peppers
Quinoa & Beef Stuffed Peppers

Here’s what you need for these quick and easy Stuffed Peppers.

Ingredients:

  • 5-6 peppers, cut in halves
  • 200g quinoa, cooked
  • 300g beef mince
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1tsp cumin
  • 2tsp paprika
  • 1tsp black pepper
  • salt to taste
  • 1tbsp olive oil
  • Parmesan cheese for sprinkling
Quinoa & Beef Stuffed Peppers
Quinoa & Beef Stuffed Peppers

Preparation:

  1. Preheat the oven to 200ยฐC.
  2. Heat a pan with the olive oil and gently sweat the onion, garlic and carrots for about 10 minutes. Add a tiny bit of water so they’re not frying.
  3. Add the beef mince and quinoa and season with the spices. Stir the mixture well and cook for about 20 minutes or until ready, stirring occasionally. If necessary, add more water.
  4. Grease a baking tray and arrange the peppers on top. Start filling them with the beef and quinoa mixture. Place in the oven and leave for about 20 minutes.
  5. Sprinkle some Parmesan cheese on top when serving.

Enjoy!

Quinoa & Beef Stuffed Peppers
Quinoa & Beef Stuffed Peppers

Tip: For more Stuffed Peppers recipes check here:

Bacon, Cheese & Eggs Stuffed Peppers

Stuffed Peppers with Minced Pork, Vegetables & Rice

Bacon & Orzo Stuffed Peppers with Mozzarella Cheese

Meatless Monday: Feta & Cheddar Cheese Stuffed Peppers

Why not improvise and mix things up a little bit? You can use some leftover rice or simply cheese and veggies. That’s what I like in making Stuffed Peppers. You can basically put whatever you’d like and it’ll still taste good. But the ingredients that always work are definitely cheese, bacon, beef, pork, rice and quinoa. I mean, I’ve tried these and I loved them all. But there are much more to try, right! ๐Ÿ™‚

Cheesy Chicken & Spinach Bites

Happy Monday guys! The recipe of the day is Mozzarella & Parmesan Chicken Bites with Spinach. I made these Cheesy Chicken & Spinach Bites in a muffin tray and baked them in the oven. They tastedย so succulent and freshย and were gone too quickly. Even my daughter loved them! She actually thought they are even more delicious than her favourite chicken nuggets. And there was spinach in them too, lots of it, which she didn’t mind at all. I was really surprised that she ate them without even saying anything about the ‘green stuff’. Point for mummy then! :-)I need to add this recipe to the list with her favourite recipes now, which is quite short at the moment. ๐Ÿ™‚

As I mentioned, these Chicken & Spinach Bites are actually made in the oven. There’s no frying involved (which I’m not big fan of) and still they taste as they’re deep-fried.

I thought I was actually making too many of them but it turned out they were not enough at all. I wanted to have some for today too but that was not the case. ๐Ÿ™‚

They’re perfect for snacking or as a main. We had our Chicken & Spinach Bites with Quinoa which was very delicious combination. You can also use them as a starter. They look so cute, I’m sure your friends and family would be quite impressed. Of course, even more impressed with the flavour. ๐Ÿ™‚ Now, I could also have these for breakfast, not sure about you though ๐Ÿ™‚ It’s probably the fact that they’ve got eggs so it kind of make them a good start of the day too. It doesn’t really matter how and when you’re gonna have them. ๐Ÿ™‚ Make a batch of these, refrigerate and enjoy during the week. Or why not take some for lunch in the office? Whatever you do, just make sure you prepare enough so you can enjoy them for longer!

Cheesy Chicken & Spinach Bites

Here’s what you need for these amazing Cheesy Chicken & Spinach bites.

Ingredients:

  • 2 chicken breasts, finely chopped
  • 150g spinach
  • 100g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 2 eggs
  • 100g breadcrumbs
  • 1tbsp lemon juice
  • 1tsp paprika
  • 1tsp black pepper
  • 2tbsp sunflower oil
  • salt to taste

Cheesy Chicken & Spinach Bites

Preparation:

  1. Preheat the oven to 200ยฐC.
  2. In a bowl, add all the ingredients and seasoning and mix well.
  3. Grease a muffin tray and make small balls from the mixture so they can fit into the muffin tray.
  4. Bake in the oven for about 30 minutes or until ready.

Enjoy!

 

Cheesy Chicken & Spinach Bites

Tip: I had my chicken bites with lots of hot sauce, but garlic mayo goes really well with them! Just pick the dip you like and dig in!

MeatlessMonday: Spinach & Mushrooms Spaghetti Squash

Happy Sunday all! If you’re still debating on what to make for supper, here’s an easy and tasty idea – Spaghetti Squash withย lots of Parmesan Cheese and Mushrooms and Spinach!

For some reason, I’ve been using lots of Parmesan cheese lately. Not only I use it with pasta, but it seems I sprinkle it on almost everything. But it just tastes good, and it tastes good on almost everything ๐Ÿ™‚

spaghetti-squash3

I hope you all had a great weekend and are getting ready to start the week ahead. Or not really ๐Ÿ™‚ The point is you need delicious and heart-warming food to make you feel good and warm and to get you ready for Monday. This is where you’re checking my daily recipe ๐Ÿ™‚ Just joking. Seriously though, it’s a quick recipe but will definitely warm you up and make you feel better, or at least not hungry ๐Ÿ™‚

It’s incredibly easy recipe, and really comforting. I was quite generous on the cheese, but this is how I like my spaghetti squash ๐Ÿ™‚

spaghetti squash

The easiest way to make them is to roast the squash and then kind of shred it with a fork so you get your ‘spaghetti’. Skipping the shredding part and you’ll make a beautiful stuffed squash. Not big of a difference really. It’s just when making spaghetti squash, the actual squash is mixed with the other ingredients, whilst a stuffed squash, the ingredients are on top and you get the tasty squash hidden underneath. ๐Ÿ™‚ Here you can check myย Sautรฉed Mushrooms & Millet Stuffed Butternut Squashย recipe. It is simple and delicious! And for those of you unfamiliar with millet, it’s similar to quinoa and couscous, may be just a bit creamier consistency. And as quinoa, millet’s got numerous health benefits so combined with a butternut squash it is a nutrient and healthy meal.

spaghetti-squash

Here’s what you need for the Spaghetti Squash.

Ingredients:

  • 1 butternut squash
  • 150g chestnut mushrooms, sliced
  • 100g spinach
  • 150g Parmesan cheese, grated
  • 2 garlic cloves, crushed
  • olive oil
  • salt and pepper to taste

spaghetti-squash7

Preparation:

  1. Preheat the oven to 200ยฐC.
  2. Wash the squash, cut in half and scoop out the seeds.
  3. Drizzle with olive oil, season with salt and lay on a baking tray. Place in the oven for about 30 minutes or until the squash is cooked.
  4. Start shredding the squash by using a fork.
  5. Heat a pan with olive oil and gently sweat the spinach, mushrooms & garlic. Season with salt and pepper and leave for about 10 minutes. Remove from the hob.
  6. Fill in the squashes, mixing gently all the ingredients. Add the Parmesan cheese on top and cook in the oven for another 5-10ย minutes.

Enjoy!

spaghetti-squash5

Tip: If you prefer, you can scoop out the spaghetti squash and serve them in a plate but I personally love them in their squash! Plus it looks more authentic, doesn’t it? ๐Ÿ™‚

Also make sure you eat these straight from the oven. They must be piping hot so you can fully enjoy them, and the melted cheese, of course. ๐Ÿ™‚ You can always preheat them but it’s not the same taste.

spaghetti-squash4

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. Myย Spinach & Feta Cheese Cornmeal Muffins with Mustard Seedsย are one of my favourite but it was about time to try a new recipe.

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

The recipe requires only a few ย basic ingredients which I’m sure you can find in your kitchen cupboard. Well, apart from the broccoli, obviously. ๐Ÿ™‚

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? ๐Ÿ™‚ 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! ๐Ÿ™‚ 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 200ยฐC.
  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! ๐Ÿ™‚

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 ๐Ÿ™‚ 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 ๐Ÿ™‚

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 ๐Ÿ™‚ 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 ๐Ÿ™‚

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 ย 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 200ยฐC. 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

 

Roasted Pumpkin Hummus

Happy end of the week guys! And happy Pumpkin season!

Hope you all gonna have a great weekend with interesting things to do and lots of time to rewind and get ready for the next busy week! At least, this is what I’m planning to do.

It’s funny how youย wait impatiently for Friday to come and then a few moments later you realize it’s already Monday and you need to go back to your work ๐Ÿ™‚ Not fair, someone should extend the weekend one more day at least or even two! That would be something.

And Halloween is just in 10 days! Did you get your costumes yet. I still have to figure it out what would be my Halloween accessory as my daughter insist I need to be a witch when accompanying her to a Halloween party. And then you need start planning and organising Christmas. How crazy is that, time is literally flying. But I do love this time of the year and then Christmas is definitely my favourite time of the year so I’m looking forward to it!

pumpkin-hummus5

The recipe of the day is a Pumpkin Hummus which I’ve never tried before(how could I miss that)but now it seems I even prefer it to the regular hummus. I love combining sweet and sour ingredients and this recipe is exactly that – the pumpkin(or squash will do the same) is sweet but it really combines well with the tahini, lemon and garlic. By the way, make sure you roast the garlic (I did mine with the pumpkin). Otherwise it might be a bit harsh. I mean, I do like garlic, but seriously, it tastes much better when it’s roasted, in this particular recipe at least.

It is a really unusual taste this hummus, but in a good way. It’s sweet but you can definitely taste the nuttiness of the tahini and the roasted garlic, of course. It’s surprising something that simple could taste that good.

The consistency is very rich so if wished add some water. And if you really like olive oil, be more generous, hummus loves olive oil ๐Ÿ™‚ Also, to make it a bit crunchy, try adding some pumpkin seeds on top, sunflower work too or even some chia seeds. Make it as seedy as you’d like ๐Ÿ™‚ Thus, it’ll not only taste divine, but it’ll be packed with healthy ingredients that will boost your energy.

Here’s what you need for this yummy dip.

pumpkin-hummus3

Ingredients:

  • 300g pumpkin or squash, roasted
  • 2 garlic cloves, roasted (with the pumpkin)
  • 100g tahini paste
  • 100ml olive oil
  • 1/2 lemon, juice only
  • salt to taste

pumpkin-hummus6

Preparation:

  1. In a bowl, combine all the ingredients and blitz to a smooth mixture.
  2. If wished add more or less olive oil and if the mixture is too thick, add some water.
  3. Spread it on a wholemeal toastย or dip it with some crackers.

Enjoy!

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Tip: This is not only a delicious hummus but you could also use it as a spread or even whip it in your pasta next time for a tasty Pumpkin Pasta!

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