Kale & Smoked Salmon Pasta

Happy Thursday guys! Today’s recipe is Kale & Smoked Salmon Pasta – comforting, simple and perfect for a busy weekday dinner!

Kale & Smoked Salmon Pasta

Before my daughter started reception I thought I’d have a few spare hour a day. But it turned out I’m actually busier than I was when she was at nursery. I only got one and a half hour when the little one is napping. Then I have to wake her up and go collect her sister. So, yes, no time really but I try to work with whatever I have. πŸ™‚ This is why it’s essential to cook quick, easy but tasty food too, especially during the week when we’re rushing all the time. Not that the weekends are calmer. Both kids have activities on Saturday and Sunday, so yes, there’s always something. But at least during the weekend I can spend some more time in my tiny kitchen and test and create some yummy stuff. πŸ™‚

Kale & Smoked Salmon Pasta

This Kale & Smoked Salmon Pasta is one of these quick, easy and tasty recipes. I even used theΒ Roasted Kale & Feta Cheese DipΒ so it was even easier than I thought. All I had to do was to boil the pasta. The kids are not very fond of kale, but they thought this was just pesto and I didn’t bother to tell them that it actually was my kale dip that they didn’t really fancy. πŸ™‚

Kale & Smoked Salmon Pasta

I should probably title this Leftover Pasta as it appears I’m using leftovers again – my Kale Dip and some Smoked Salmon but as you now know that let’s focus on the recipe..:-)

Here’s how to make the Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Kale & Smoked Salmon Pasta

Ingredients

  • 250g pasta(your choice), cooked
  • 150g smoked salmon, shredded
  • 150g Roasted Kale & Feta Cheese Dip(recipe is on the blog)
  • 1tbsp olive oil
  • Parmesan cheese for serving

Instructions

  1. Drizzle the olive oil over the cooked pasta and mix well.
  2. Add the Roasted Kale & Feta Cheese Dip and mix thoroughly.
  3. Add the shredded smoked salmon, season with salt and pepper to taste and serve with some grated Parmesan cheese.
  4. Enjoy!
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Kale & Smoked Salmon Pasta

I hope you guys like this pasta recipe. Stay tuned for another recipe coming very soon your way. And yes, it’ll be quick, easy and very tasty, I promise. xx

Leftover Rice Bites

Happy Sunday all! Recipe of the day is Leftover Rice Bites with Vegetables, Chicken & Cheese! WhatΒ anΒ amazing way to use up your leftover rice!

Leftover Rice Bites

As Β the title suggests these cute bites were made of some leftover rice and chicken. I only added some cheese and egg to hold them together. I cooked them in a muffin tray for about 20 minutes and they were all gone in 10. It’s funny how my kids refused to eat the rice left in the fridge but then they really enjoyed these bites. Bottom line is you need to be creative to feed your kids. πŸ™‚ Just joking! I don’t think I’m very creative. Anyway, this was a simple and delicious way to use up my leftover rice. You can make it from scratch too – all you need is some cooked rice with vegetables (I used carrots and peppers, thinly chopped), cheese and an egg.

Leftover Rice Bites

By the way, what’s your favourite Summer food/what is the recipe you love making during the hot and sunny days? I love making lots of fresh salads, but I’m trying to add something new every time, otherwise I’ll get bored, no matter how tasty the veggies are. Like, for example, last night I had a Caprese salad, but I use homemade zucchini pesto, which is also raw vegan and it tasted simply delicious. Comment below if you’re a salad person like me or prefer something else! πŸ™‚

Here’s how to make the Leftover Rice Bites

Leftover Rice Bites

Leftover Rice Bites

Ingredients

  • 200g rice, cooke
  • 1 samll carrot, chopped
  • 1/2 pepper, chopped
  • 100g mild Cheddar, grated
  • 100g chicken, cooked and shredded
  • 1 egg
  • 50g butter
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200 Β°C.
  2. In a bowl, mix all the ingredients together and place in a greased muffin tray.
  3. Cook in the oven for about 20 minutes or until ready.
  4. Serve with some fresh tomato salsa or hot sauce, if wished.
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These rice bites are very handy on the go. You can also store them in the fridge for a few days and use them as a snack. They make delicious starter too. Whatever way you choose to serve them, they won’t disappoint, I promise. πŸ™‚

Leftover Rice Bites

I hope you guys like this recipes. Stay tuned for more quick, easy and tasty recipes coming very soon. Stay cool and enjoy your Summer. xx

Leftover Rice Bites

Beef & Pork Stuffed Zucchini

Happy Friday! Today’s recipe is Stuffed Zucchini – one of my favourite stuffed zucchini recipes – there’s pork and beef mince, spices, fresh herbs and of course, melted cheese. πŸ™‚

Stuffed Zucchini

I absolutely love zucchini in every way possible. For some reason, I do make lots of zucchini recipes this time of the year ( I guess because they’re in season, duh). Grilled, steamed, fried or even raw they are just delicious.

And in this particular recipe, they’re simply amazing. I stuffed them with beef and pork mince that was flavoured with some garlic, tomato and spices. Then added some cheese on top for a perfect finish. They tasted so fresh and yummy so no wonder they were gone in a few minutes.

Also, this recipe is perfect for when you’re quite busy and don’t have that much time to spend in the kitchen. In my case, it took me just a few minutes as I used the meat from a pasta recipe I had made the previous day. Basically, the only thing I did was to fill the zucchini with the mixture and cook them. How not to love recipes like these – they save you so much time but at the same time are so tasty! πŸ™‚

Stuffed Zucchini

Here’s how to make the Beef & Pork Stuffed Zucchini

Stuffed Zucchini

Stuffed Zucchini

Ingredients

  • 2-3 zucchini (courgettes)
  • 300g beef and pork mince meat (mixed)
  • 150g Cheddar cheese, grated
  • 1 garlic clove, crushed
  • 1/2 onion, chopped
  • 2tbsp tomato passata
  • 1tsp cumin
  • 1tsp black pepper
  • salt
  • 1tbsp olive oil
  • a bunch of fresh parsley, chopped

Instructions

  1. Preheat the oven to 200Β°C.
  2. Cut the zucchini in halves and scoop out the inside part, then chopped it up.
  3. Heat a pan with olive oil and sweat the garlic, onion and the inside part of the zucchini for five minutes. Add the minced meat, passata and seasonings and mix well. Cook for about 10 minutes then leave on a side to cool down.
  4. Fill the zucchini halves with the mixture and place in the oven for about 15 minutes. Add the cheese and leave for another 2-3 minutes so the cheese can melt.
  5. Serve with some extra parsley on top.
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Beef & Pork Stuffed Zucchini

For more Zucchini recipes check here:

MM: Zucchini Frittata

Grilled Zucchini Strawberry Salad

Hasselback Zucchini with Crispy Bacon

Zucchini Galette

Meatless Monday: Oven Baked Zucchini Chips

Meatless Monday: Zucchini & Feta Cheese Bake

MM: Stuffed Zucchini Bites with Mozzarella & Gouda Cheese

Zucchini, Carrots & Feta Cheese Bake

MeatlessMonday: Stuffed Zucchini Rolls

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

Zucchini & Maple Syrup Muffins

MM: Raw Vegan Zucchini Cashew Dip

I hope you guys like this recipe, if so, make sure to stay tuned for more simple but tasty recipes coming very soon your way! πŸ™‚ Till then, have a wonderful weekend with delicious food and drinks! That’s what I intend to do! πŸ™‚ xx

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

Leftover Lentil Wraps

Happy Tuesday guys! Recipe of the day is Leftover Lentil Wraps – simple and healthy wraps with peas, corn, tuna and red onion, there’s no way not to love these delicious and simple wraps!

Leftover Lentil Wraps

Apart from the lentils, there’s some peas, corn and tuna. Also, I’ve added some smoky harissa on mine but left the kids’ ones. And as the title says these wraps are actually made from leftovers, lentil soup leftovers in particular. What a great way to use up this soup! πŸ™‚ To be honest, I haven’t tried wraps with lentils so far but they’re simply delicious. Kids really enjoyed them too, well more in a bowl, than in a wrap but that has to do with their age and ability to actually eat a wrap. πŸ™‚

Leftover Lentil Wraps

When I say I used up a lentil soup I mean I drained carefully the lentils and other veggies that were in the soup. It’s really important to drain them well, otherwise the wraps will get soggy and not so yummy. πŸ™‚ I usually add some carrots and celery to the lentil soup so that was a bonus.

Leftover Lentil Soup

The whole mixture is quite tasty and can easily go for a healthy tuna salad as well. For that purpose, I added some chopped red onion. Tuna and red onion taste amazing, don’t you think? :-)The mixture is perfect to store it in the fridge for a few days. No matter how you decide to have it – lentil wrap or just a bowl, it is super tasty and nutritious and not to mention how simple to make. πŸ™‚ So next time when you make a lentil soup, save some and try these beauties. πŸ™‚

Here’s how to make the Leftover Lentil Wraps

Leftover Lentil Wraps

Leftover Lentil Wraps

Ingredients

  • 200g brown lentils, cooked (I used up my lentil soup leftovers)
  • 100g peas, tinned
  • 100g sweetcorn, tinned
  • 150g tuna, tinned
  • 1/2 red onion, chopped
  • 2-3 flour tortilla wraps
  • smoky harissa for serving, if wished

Instructions

  1. In a bowl, combine all the ingredients and mix well. If necessary add more seasoning.
  2. Arrange on the flour tortillas and wrap them up.
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Leftover Lentil Wraps

I hope you enjoy this recipe. Some more quick, easy and tasty recipes are coming very 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…

 

Easy Falafel Pita

Happy Sunday all! Today’s recipe is Easy Falafel Pita!

It’s super simple recipe, really easy to make and yet is so delicious and healthy.

Just perfect for a lazy Sunday lunch!

Easy Falafel Pita

The main ingredient is chickpeas, of course and then you’re gonna need some pita bread, red onion, avocado. Simple as that. You can always add extra veggies if you prefer or sauces. I had the falafel pitas with sour cream and hot sauce but you can have them with whatever sauces you fancy.

I made the falafels with onion, garlic, olive oil and parsley. They quite remind of hummus. But this is because the ingredients for the hummus are the same, you only need to add tahini paste and your hummus is done.

Easy Falafel Pita

The falafels are so delicious you can easily have them by themselves, probably with a bit of sauce. You can even add them in a salad. They really taste good with some fresh spinach. They’re perfect for appetizers and meze platters. I love ordering meze platters when out because you get all these yummy stuff like falafel, hummus, halloumi, etc. So why not make this at home to entertain your friends? I bet they would be delighted. πŸ™‚

I also baked these in the oven, so again no frying. πŸ™‚ And my kids loved them, which is probably the most important thing. πŸ™‚ Yay! Another recipe they really liked! Well, they didn’t have them with the pita but that doesn’t really matter because they really enjoyed the falafels. πŸ™‚ So now I’ve got about five recipes they really liked, one for each day of the week. πŸ™‚ Just kidding!

Easy Falafel Pita

Here’s how to make these beautiful Falafels.

Easy Falafel Pita
 
Prep time
Cook time
Total time
 
Ingredients
  • 300g chickpeas, cooked
  • 2 garlic cloves, crushed
  • ½ onion, chopped
  • 2tbsp lemon juice
  • 1 egg
  • 2tbsp chopped parsley
  • 1tbsp flour
  • salt and pepper
  • For serving:
  • pita bread
  • red onion, sliced
  • avocado, sliced
  • coriander leaves
  • sour cream
Instructions
  1. Preheat the oven to 200Β°C.
  2. In a bowl, combine the falafel ingredients and mix well.
  3. Make small balls and arrange them on a greased baking tray.
  4. Cook in the oven for about 20 minutes or until ready.
  5. Serve on a pita bread with the red onion, avocado and fresh coriander leaves.
  6. Add sour cream and hot sauce, if wished.

Β 

Easy Falafel Pita

Apart from the pita bread, you can use wraps, kebab bread and even buns. Yes, why not make vegetarian burgers. Use the same ingredients but simply arrange them on a bun. Falafel burger sounds nice, doesn’t it! You might add some melted cheese too, otherwise it might be a bit dry.

The bottom line is the options with these tasty falafels are so many – burgers, salads, pita breads, etc. They make a very nutritious and healthy meal so I think I should make them more often. And now that my kids like them, that’s a serious reason to make these, let’sΒ say, weekly. πŸ™‚

Tip: Make sure to soak the chickpeas in water before cooking them. You can use tinned too but I read that it’s much better to use dry chickpeas so I stuckΒ to it. πŸ™‚

Easy Falafel Pita

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. πŸ™‚

For some reason,Β 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. πŸ™‚

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

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

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. πŸ™‚ 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. πŸ™‚

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. πŸ™‚

Needless to say, I had mine with lots of hot sauce. πŸ™‚ 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! πŸ™‚

Β 

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

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. πŸ™‚

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. πŸ™‚

Back to the recipe now. πŸ™‚ 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. πŸ™‚ 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. πŸ™‚ 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. πŸ™‚ 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 200Β°C. 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