polenta-chips2

Meatless Monday: Spicy Polenta & Feta Cheese Chips

Happy Meatless Monday guys!

The recipe of the day is one that I’ve been meaning to make for a long time now and finally that day has come – Spicy Polenta Chips with Feta Cheese.

Really good stuff and really filling too! If you, like me, love corn and polenta, you’d love this simple but delicious recipe!

Here’s what you need.

Ingredients:

  • 200g/7oz polenta
  • 2tbsp butter
  • 1 garlic clove, crushed
  • 150g/5oz feta cheese
  • hot sauce
  •  fresh coriander, chopped
  • salt and pepper

Preparation:

  1. To prepare the polenta – just follow the instructions on the back of the back(usually you have to bring a pot with water to the boil and to add slowly the polenta)
  2. Heat a pan with the butter and gently sweat the garlic. Add to the polenta and stir well. Season the polenta, pour in a baking tray and leave on a side to settle.
  3. Cut into thin pieces, add some hot sauce(your choice), crumble the feta cheese on top and sprinkle the fresh coriander.

Enjoy!

Tip: Why not try adding some grated Parmesan cheese into the polenta for even more cheesy goodness!

zucchini-dip2

Meatless Monday: Raw Vegan Zucchini Cashew Dip

Happy Meatless Monday all!

As you know from my previous post I’ve been embracing various raw vegan recipes and so far I’ve been loving them! I just love the fact that they are so simple, take only a minute to prepare and yet are so delicious.

This zucchini dip is just divine, I absolutely love it. You can add it to your salad, pasta or just dip yummy veggies into it.

Here’s what you need.

Ingredients:

  • 2 zucchini, cut in chunks
  • 150g/5oz raw cashew nuts
  • 1 garlic clove
  • 3tbsp olive oil
  • salt
  • lemon juice, if wished

Preparation:

  1. Simply combine all the ingredients together and blitz to a smooth consistency.
  2. Serve with some carrot sticks or cucumber sticks.

Tip: Why not whip in that zucchini dip into your pasta next time! It is delicious!

vegan-dip

Meatless Monday: Raw Vegan Red Pepper Dip

Happy Meatless Monday!

It’s been  a while since I last posted a MM recipe so here it is – Red Pepper Dip/Spread.

I’ve been trying lots of raw vegan recipes recently and I can really feel the difference.

I love all kinds of food but it seems I feel better when on a raw vegan diet. This is why I’ve been experimenting and this is how this spread/dip was invented.

As most of the raw vegan recipes, it is more than simple and quick. The ingredients are red pepper, sunflower seeds, garlic, olive oil and seasoning. It is really tasty, kind of like hummus with red pepper flavour.You can either dip some veggie sticks in  (like carrots, cucumbers, beetroot) or make small bites and top them up with the dip.

Here’s what you need.

Ingredients:

  • 1-2 red pepper, cut in pieces
  • 100g/3.5oz sunflower seeds
  • 1 garlic clove
  • 2tbsp olive oil
  • salt

Preparation:

  1. Place all the ingredients in a food processor and blitz until smooth consistency.
  2. If wished, add some water.
  3. Sprinkle some extra sunflower seeds and paprika when serving

Enjoy!

Tip: Why not try adding some fresh parsley!

raspberry cupcakes7

Raspberry Cheesecake Cupcakes

Happy Friday all!

It’s become a tradition to post a sweet treat for the weekend so here it is – Raspberry Cheesecake Cupcakes.

I’ve been thinking about a raspberry cheesecake but at the same time wanted to kind of twist it and make it a bit different. The ingredients are almost the same as for the cheesecake apart from the eggs. And there’s a bit of baking involved (usually I make my cheesecakes without baking). The result is super yummy, fruity and rich cupcakes or shall I say cheesecake cupcakes, not really sure how to call them.

And, of course, these were so simple to make, I’ll be definitely making them a lot, may be even trying some other flavours!

Here’s what you need.

Ingredients:

  • 500g/1lb Mascarpone
  • 200g/7oz fresh raspberries
  • 300g/10z digestive biscuits, crushed
  • 150g/5oz butter, melted
  • 1 cup sour cream
  • 1 cup powder sugar
  • 1tbsp flour
  • 1 egg
  • 1 egg yolk
  • 1tsp vanilla

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Combine the biscuits with melted butter and layer them in a greased muffin tray(make sure you only put as much as to cover the bottom).
  3. In a bowl, combine the mascarpone, sour cream, eggs, sugar, flour and vanilla. Mix until the consistency is smooth enough.
  4. Place 3-4 raspberries and then add the cheesecake mixture on top.
  5. Bake in the oven for about 30 minutes or until ready.
  6. Decorate with some extra raspberries and powder sugar on top, if wished.

Tip: Why not try adding some white chocolate into the cheesecake mixture?

jerk chicken5

Two Minute Grilled Jerk Chicken Pita Bread

Happy Tuesday guys!

Hope you all are having a wonderful week so far and enjoying the last days of Summer!

Today’s recipe of the day is super quick and easy and perfect for a busy weekday night. The only thing you need to do is to prepare the chicken in advance. Once you’ve done that, it’ll only take no more than two minutes to make these lovely pitas.

Here’s what you need.

jerk chicken6

Ingredients:

  • 2 chicken breasts
  • 1 cup sour cream
  • 4-5 small pita bread (I used wholemeal)
  • a bunch of fresh coriander, chopped
  • 2-3tbsp jerk seasoning
  • 2tbsp olive oil

jerk chicken7

Preparation:

  1. To prepare the chicken breasts – marinade them with the seasoning and olive oil the night before and then grill the breasts untill they’re cooked thoroughly.
  2. Slice the grilled jerk chicken breasts and arrange them on the pita bread.
  3. Add a few spoons of sour cream on top(as much as you’d like) and finish with some fresh coriander on top.

Enjoy!

jerk chicken3

Tip: If jerk is too spicy for you, why not try bbq chicken pita bread!

jerk chicken2

raspberry cheesecake4

Raspberry Chocolate Ganache Cheesecake Bites

Happy Friday!

The weekend is nearly here and for those of you who’d like a treat, I’ve got the perfect recipe – Raspberry Cheesecake Bites with Chocolate Ganache.

It’s quite similar to the Raspberry & Basil Chocolate Ganache Bites which you can find here – Basil Chocolate & Fresh Raspberries Ganache Cake but different at the same time.

There’s a crunchy biscuit layer, cheesecake layer and then the chocolate ganache layer. It is delicious! And it’s a great way to use the summer berries!

Here’s what you need.

Ingredients:

  • 200g/7oz fresh raspberries
  • 300g/10oz digestive biscuits, crushed
  • 400g/1lb mascarpone
  • 1 cup sour cream
  • 100g/3.5oz butter, melted
  • 2tbsp powder sugar
  • 200g/7oz milk chocolate
  • 1 cup double cream

Preparation:

  1. In a bowl combine the biscuits and butter and layer them in a baking tray. Refrigerate.
  2. In a separate bowl combine the mascarpone, sour cream, powder sugar and raspberries. Mix well.
  3. Spread the cheesecake mixture on top of the biscuits layer.
  4. Finally, make the chocolate ganache, using the bain marie method, gently melt the chocolate and the add the cream. Leave on a side to cool down.
  5. Add the chocolate ganache on top of the cheesecake and refrigerate for at least 4 hours.
  6. Cut into small bites when serving.

Enjoy!

Tip: I love the combination of white chocolate and raspberries, so next time why not try making white chocolate ganache instead!

blackberry4

Blackberry Chocolate Chip Pie

Happy Meatless Monday guys!

Because we all know how Monday can be, I’ve got a quick, easy and very tasty recipe for you so your Monday will never be the same again.

Again, the main ingredient are these amazing summer berries that I feel are a bit neglected – the blackberries. Not only they are super yummy, but apparently, they’ve got numerous health benefits. So make sure you snack on these this summer or include them in your recipes.

And here’s what you need for today’s recipe.

Ingredients:

  • 300g/10oz fresh blackberries
  • 2 cups flour
  • 1 cup sour cream
  • 1 cup sugar
  • 100g/3.5oz butter, melted
  • 3 eggs
  • 150g/5oz chocolate chips
  • 1tsp salt

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. In a bowl, combine the flour, sugar, eggs, sour cream, butter and salt. Mix well.
  3. Finally, add the blackberries and chocolate chips. Place the mixture in a greased baking tray and bake in the oven for about 30 minutes or until ready.

Enjoy!

Tip: If wished, dust some powder sugar when serving!

blueberry cups2

Blueberry Ice Cream Cups with Chocolate Wafers

Happy Thursday guys!

The recipe of the day is here and it’s not only super tasty but will also make you feel cooler in this hot weather – Blueberry Ice Cream Cups with Chocolate Wafers!

The cups are made of digestive biscuits and butter and then filled with fresh blueberry ice cream – simple but delicious!

 

Here’s what you need.

Ingredients:

  • 200g/7oz digestive biscuits, crushed
  • 1egg
  • 100g/3.5oz butter, melted

For the filling:

  • 150g/5oz vanilla ice cream
  • 100g/3.6oz fresh blueberries
  • chocolate wafers for decoration

Preparation:

  1. Preheat the oven to 200°C/392°F.
  2. Combine the digestive biscuits, butter and egg.
  3. Use a muffin tray and make small baskets. Bake in the oven for about 15 minutes.
  4. Meanwhile, in a bowl, combine the ice cream and blueberries.
  5. When the baskets are ready fill them in with the blueberry ice cream and decorate with chocolate wafers and basil leaves.

Enjoy!

Tip: Why not try adding some raspberries and blackberries too!

Basil Chocolate & Fresh Raspberries Ganache Cake

Mummy’s Fast & Easy

Happy Friday guys!

The recipe of the day is fruity, summery, sweet, very chocolatey and very simple!

It’s basil chocolate ganache cake with fresh raspberries. I’d say this is one of the most perfect summer desserts for me. And what really makes the difference here is the basil, this amazing herb makes the cake so aromatic and so flavoursome. And whats more, it goes perfectly with the milk chocolate and raspberries!

Bear in mind though, this dessert goes very quickly! Oh, and there’s no baking involved.

Here’s what you need.
Mummy’s Fast & Easy
Mummy’s Fast & Easy

Ingredients:
  • 300g/1lb fresh raspberries
  • 200g/7oz milk chocolate
  • 1 cup double cream
  • 300g/1lb digestive biscuits
  • 150g/5oz butter, melted
  • 5-6 basil leaves, chopped
  • extra basil leaves for decoration
Mummy’s Fast & Easy
Mummy’s Fast & Easy

Preparation:
  1. To make the chocolate ganache combine the chocolate and double cream using the bain marie method. Stir in the chopped basil and leave on a side to cool down.
  2. Meanwhile, make the biscuit layer – crush the biscuits and combine with the melted butter. Arrange the layer on a baking tray.
  3. Pour the chocolate ganache on top and arrange the raspberries. Decorate with some basil leaves.
  4. Refrigerate for at least 4 hours before serving.
Enjoy!
Mummy’s Fast & Easy

Mummy’s Fast & Easy

Tip: Why not try using some dark chocolate next time! It’ll taste different, but I’m sure it’ll be delicious too! 

Egg, Cheese & Tomato Mini Galettes

Mummy’s Fast & Easy

Happy Thursday guys!
Today’s recipe of the day is quick, easy, tasty and cheesy!
You probably know I love making (and eating) galettes, especially savoury ones so the other day I decided to make a mini version of these goodies.
I used some sweet buffalo tomatoes, feta cheese and eggs, the same dough I usually make for galettes, the only difference was that instead of making one big galette, I made four small ones. 
These are perfect for breakfast, but also for lunch, dinner and for snacking in between meals.
They are light and tasty but at the same tine you can taste the butter and cheese which is a great combination!
For more galette recipes click here 
Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 300g/10oz flour
  • 1 cup yogurt
  • 150g/4 oz butter, melted
  • 4 eggs
  • 200g/5oz feta cheese
  • 1 buffalo tomato, sliced
  • salt and pepper
Mummy’s Fast & Easy

Preparation:
  1. Prepare the dough first – mix the ingredients in a bowl and make a smooth dough.
  2. Refrigerate for 30 minutes.
  3. Preheat the oven to 200°C/392°F.
  4. Divide the dough in four parts and shape small galettes.
  5. Arrange the crumbled cheese, then sliced buffalo tomatoes and bake in the oven for about20 minutes.
  6. Take out from the oven and add an egg on top of each galette.
  7. Place back in the oven for another 10 minutes.
  8. Remove and sprinkle some thyme before serving.
Enjoy!
Mummy’s Fast & Easy

Tip: For a meaty version, try adding some sliced bacon strips!