Chestnuts – From Forest Treasure to Autumn Feast

Everything you need to know: 3 tried-and-tested recipes, prep tips, and a full FAQ.

When the air smells like smoke and the forest glows in warm colors, it can only mean one thing – chestnut season has arrived. This humble woodland fruit is nutritious, versatile, and naturally gluten-free, which makes it shine in soups, side dishes, and desserts. Below you’ll find a quick guide with 3 proven recipes and practical tips for using chestnuts at home.

👉 Jump to recipe

🍲 Creamy Chestnut Soup 🥔 Savory Chestnut Purée 🍰 Chestnut Cream Dessert ❓ Chestnut FAQ

Creamy Chestnut Soup with Nutmeg and Thyme

A gentle, slightly sweet soup with the nutty depth of chestnuts and the aroma of fresh herbs. A bowl of autumn comfort that warms the body and soul.

Ingredients (serves 4)

• 300 g cooked, peeled chestnuts
• 1 onion
• 2 cloves garlic
• 1 medium potato
• 700 ml vegetable stock (or water + stock cube)
• 150 ml cooking cream
• 2 sprigs fresh thyme
• Pinch of nutmeg
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté chopped onion and garlic in olive oil until fragrant.
2. Add chopped potato and chestnuts, stir well, then pour in the stock.
3. Add thyme and simmer for about 25 minutes, until the potato is soft.
4. Remove the thyme, blend the soup until smooth, and stir in the cream and seasonings.
5. Serve with toasted bread, a drizzle of pumpkin seed oil, and a sprinkle of Parmesan.

Tip: For a deeper flavor, add a few drops of truffle oil just before serving.

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Savory Chestnut Purée

Creamy, rich, and gently sweet – the perfect side dish for roasts, game, or baked vegetables. A timeless autumn classic.

Ingredients (serves 4)

• 400 g cooked chestnuts
• 200 ml milk
• 50 g butter
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg

Instructions

1. In a saucepan, heat the milk and add the chestnuts. Cook for 10 minutes until completely soft.
2. Add butter, nutmeg, salt, and pepper, then blend into a smooth purée.
3. If too thick, add a splash more milk. Serve warm as a side.

Tip: Add a splash of white wine while cooking the chestnuts for a more aromatic flavor.

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Chestnut Cream with Honey and Vanilla (Dessert in a Glass)

An elegant autumn dessert you can prepare in advance. Soft in texture, delicately sweet, and infused with vanilla – a perfect end to any meal.

Ingredients (serves 4)

• 250 g cooked chestnuts
• 200 ml whipping cream
• 2 tbsp honey
• 1 tsp vanilla paste
• 1 tbsp rum
• Chopped walnuts and grated dark chocolate, for topping
• Whipped cream and extra honey, for decoration

Instructions

1. Blend the chestnuts into a smooth purée (add a little milk if necessary).
2. Mix in the honey, vanilla, and rum until well combined.
3. Whip the cream until stiff and gently fold it into the chestnut mixture.
4. Layer the mixture in glasses: cream, chopped nuts and chocolate, then more cream. Chill for at least 2 hours.
5. Before serving, top with whipped cream, sprinkle with nuts and chocolate, and drizzle with honey.

Tip: Add a teaspoon of grated orange zest for a refreshing twist.

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❓ FAQ – All About Chestnuts

How do I choose good chestnuts?
Pick ones with shiny, smooth shells free of cracks or holes. The heavier they feel for their size, the fresher they are.

How do I peel them easily?
Score the shells with a cross before cooking or roasting. Peel while still warm for easier removal.

Can chestnuts be frozen?
Yes. Freeze cooled cooked or roasted chestnuts in a bag and use them later for soups, purées, or desserts.

Roasted or boiled?
Roasted chestnuts have a stronger, nuttier flavor, while boiled ones are softer and ideal for purées or creams.

Are chestnuts healthy?
Yes – they’re rich in fiber, vitamins B and C, naturally gluten-free, and a great source of energy.

How long do they keep?
Fresh chestnuts last up to 2 weeks in the fridge, while cooked or roasted ones keep 3–4 days in a sealed container.

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The Ultimate Spice Guide – 13 Essentials That Transform Every Dish

If you've ever stood in front of the stove with all the ingredients for a main course, only to end up with something that tastes a little “flat,” there's a good chance your spice cabinet needs an update. Spices aren’t simply add-ons; they’re the soul of a dish—the final accent that turns raw ingredients into a culinary experience.

In this guide I’ve gathered 13 essential spices and herbs—the bedrock of everyday cooking plus a few secret MVPs. Stock these and you’re ready for ~90% of your kitchen adventures.

1) The Core Trio Every Savory Dish Needs

Keep these within arm’s reach. They start and finish almost every savory dish.

Spice / Herb	Key Characteristics	Use & Pairing Ideas
Sea Salt & Freshly Ground Pepper	Absolute foundation. Sea salt for cooking; whole peppercorns for grinding.	Every soup, sauce, roast, marinade—salt enhances, pepper adds gentle heat.
Sweet (or Smoked) Paprika	Warm sweetness and vivid color.	Goulash, stews, potatoes, chicken rubs, rice dishes.
Garlic Granules/Powder	Quick, clean garlic hit without peeling.	Rub mixes, marinades, dressings, garlic bread.

2) Three Slovenian Essentials

These bring that cozy, traditional, home-cooked flavor.

Spice / Herb	Key Characteristics	Use & Pairing Ideas
Lovage	Intense, “vegetable-bouillon” aroma. Use sparingly.	Beef stock, soups, stews, potato dishes.
Marjoram	Warm, slightly bitter, aromatic.	Sausages, braised cabbage, pork roasts, stuffings.
Nutmeg (freshly grated)	Warm, sweet-spicy; freshly grated is key.	Béchamel and cheese sauces, creamy soups, mashed potatoes.

3) Mediterranean Herbs – A Touch of Sun

Essential for Italian and Mediterranean cooking—pasta, sauces, and roasted veg.

Herb	Key Characteristics	Use & Pairing Ideas
Oregano	Pungent, distinctly Mediterranean.	Pizza, tomato sauces, roasted potatoes, Greek salad.
Basil	Sweet with a soft anise note.	Pesto, caprese, tomato pasta, lasagna sauces.
Thyme	Earthy, lightly minty.	Roasted vegetables, stews, breads, lamb.
Rosemary	Bold, pine-resin aroma.	Roasts, potatoes, focaccia, chicken, fish.

4) Global Depth – Spices That Travel Well

These add warmth, complexity, and international flair.

Spice	Key Characteristics	Use & Pairing Ideas
Cumin	Earthy, slightly smoky.	Chili, curries, stews, roasted carrots/cauliflower.
Coriander (ground)	Warm, citrusy base note.	Curry pastes, pork marinades, bread doughs and spice blends.
Cinnamon	Sweet and warming; not just for desserts.	Stews, tagines, baked goods, mulled drinks.

Pro Tip: Check Your Dates!

Spices don’t “spoil,” but after about one year they lose aroma and strength. If a ground spice doesn’t smell vivid, it won’t lift your dish.

• Buy whole (peppercorns, nutmeg, cumin) whenever possible—they keep their aroma much longer.
• Store smart: dark, airtight containers, away from heat, moisture, and light—never right above the stove.

Time to audit your cabinet: which jars need replacing—and what’s your secret spice you can’t cook without? Tell me in the comments!

❓ FAQ – Spices & Their Use

1. How long do spices stay potent?
They don’t truly expire, but most lose aroma after ~1 year. If it doesn’t smell vibrant, it won’t taste vibrant.

2. Whole vs. ground—which is better?
Whenever possible (peppercorns, cumin, nutmeg), buy whole. Ground spices fade faster.

3. How should I store spices?
Dark, airtight containers; cool and dry; never near the stovetop.

4. Which three spices should everyone own?
Sea salt, freshly ground pepper, and sweet (or smoked) paprika.

5. Can I use dried herbs instead of fresh?
Yes—use roughly 1/3 the amount of dried compared to fresh.

6. Which spices are typical in Slovenian cooking?
Lovage, marjoram, caraway, and nutmeg deliver that traditional flavor.

7. How do I spot quality spices?
Bold aroma, lively color, and flavor even in small amounts. Dull color or weak smell = it’s time to replace.

Savory Cottage-Cheese Štruklji (Puff-Pastry Version) – Quick, Simple, Always a Win

In Slovenia, štruklji (rolled dumplings) are a beloved traditional dish, usually made with thinly stretched dough. This version uses puff pastry for a faster, weeknight-friendly take that still delivers a soft, comforting bite and a rich cottage-cheese filling. Serve lightly dusted with cinnamon and sugar as dessert, or enjoy warm as a cozy savory side.

Ingredients (serves 4)

• 500 g cottage cheese (curd-style)
• 180 g sour cream
• 2 eggs
• pinch of salt
• 1 sheet puff pastry

Method

① Unroll the puff pastry. If it isn’t pre-rolled, gently roll it into a thin rectangle.

② In a bowl, mix cottage cheese, sour cream, eggs and a pinch of salt until evenly combined.

③ Spread the filling over the pastry in an even layer.

④ Roll up tightly into a log. Lightly oil a sheet of foil, place the roll on top and wrap snugly.

⑤ Bring a pot of water to a boil. Lower in the wrapped roll and simmer for about 30 minutes.

⑥ Remove, unwrap, slice and serve. Enjoy warm as a dessert with a touch of cinnamon and sugar — or as a savory side.

Tip: Add a twist to the filling — fresh tarragon, ground poppy seeds, puréed peas or chopped spinach all work beautifully.

FAQ – Frequently Asked Questions

1) Can I bake them instead of simmering?
Yes. Bake at 180 °C for about 30 minutes for a lightly crisp exterior and soft center.

2) Can I make them ahead?
Prepare and wrap the roll a day in advance, keep chilled, then cook or bake before serving.

3) How do I store leftovers?
Refrigerate for up to 3 days. Reheat gently in steam or the microwave.

4) What about freezing?
Freeze (wrapped well) for up to 2 months. Thaw before reheating.

5) What do they pair well with?
Serve alongside roasted chicken, meat sauces or a vegetable stew. For a sweet finish, add cinnamon and sugar.

#DUEL: Classic Raisins vs. Golden Raisins – Which One Wins in the Kitchen?

Although we often treat them as the same thing, classic (dark) raisins and golden raisins are not identical. Both come from dried grapes, but the drying process, taste, texture, and even their best uses in the kitchen are quite different. So, which one is the better choice? Let’s break it down – and you might discover that both deserve a place in your pantry.

Classic Raisins – Natural Sweetness and Tradition

Classic raisins are the ones most of us grew up with – dark brown to almost black, slightly wrinkled, and with a deep caramel-like flavor.
They’re made by naturally drying grapes in the sun or shade, without added treatment. This slow process creates a rich, honeyed taste reminiscent of dried plums or dates.

✅ Pros:

• Naturally dried, with no added preservatives.

• Intense flavor that deepens baked goods.

• Affordable and widely available.

Best uses:

• Traditional desserts like strudel, potica, cakes, and oat bars.

• Adding sweetness to savory meat dishes.

• Soaking in rum or juice for extra flavor.

Golden Raisins – Delicate, Elegant, and Fresh

Golden raisins are lighter, softer, and juicier. They’re dried using hot air and treated with sulfur dioxide to preserve their golden color and prevent oxidation.
Their flavor is milder, more floral, and slightly tangy — ideal for desserts where you don’t want the raisins to dominate.

✅ Pros:

• Softer texture and juicier bite.

• Delicate taste that blends well with other ingredients.

• Visually appealing in light-colored desserts and breads.

Best uses:

• Muffins, sponge cakes, French toast.

• Rice pudding and creamy desserts.

• Trail mixes and energy bars.

⚖️ Head-to-Head Comparison

Feature	Classic Raisins	Golden Raisins
Flavor	Deep, caramel-like, sweet	Light, floral, slightly tangy
Drying	Natural sun-drying	Hot-air drying with sulfur dioxide
Texture	Drier and slightly chewy	Softer and more juicy
Best for	Traditional bakes and savory dishes	Light cakes, snacks, and modern desserts
Advantage	Depth of flavor and tradition	Elegance, freshness, and color

If you often bake traditional desserts (like strudel, potica, or sweet breads), stick with classic raisins. If you’re after something lighter, more modern, and visually appealing, go with golden ones.
Better yet – keep both on hand, so you’re ready for anything the recipe calls for.

The word raisin comes from the Latin racemus, meaning “grape cluster.” Ancient Romans used raisins as a sweetener, an offering to the gods, and even as rewards for athletes!

❓ FAQ

1. Are golden raisins healthier?
Not necessarily. Their nutritional values are very similar – the main difference lies in the drying and treatment process. Golden raisins may contain traces of sulfur, which is harmless to most people.

2. Can I substitute golden raisins for classic ones?
Yes, but the flavor of your dish may change slightly. Classic raisins are stronger, so you might want to use a bit less.

3. How should I store raisins?
In an airtight container, in a cool, dry, and dark place. If they harden, soak them briefly in warm water or rum before using.

5 Questions to Ask Yourself Over a Cup of Tea – An Evening Ritual for a Calm Mind

When the pace of the day finally slows down and silence settles in, a simple cup of tea can become more than just a drink. It’s an invitation to pause, to reflect, and to have a quiet conversation with yourself — one that often gets lost in the rush of everyday life.
Spend a few minutes answering these questions, and your Monday will feel softer, more grounded, and your whole week will start with better energy.

👉 Try asking yourself these five questions:

1. What was the best moment of my day? – Think of a small detail that made you smile.

2. What drained my energy the most? – Identify what tired you, so you can manage it tomorrow.

3. What am I grateful for today? – Gratitude changes how you see the whole day.

4. How do I want tomorrow to feel? – Set the tone for your next day before it even begins.

5. What can I let go of today? – Leave behind the worries that don’t need to follow you.

✨ A warm drink and honest thoughts – that’s the recipe for a peaceful evening and a better start to the week.

Add a small ritual to the moment: pick your favorite tea, use your favorite mug, and leave your phone in another room. That tiny act of disconnection will amplify the effect of the whole evening.

Elevenses – 4 Autumn Savory Snacks to Warm Up Your Day

Around eleven, autumn feels its most magical: the leaves crunch softly underfoot, the air smells faintly of wood, and the kitchen calls for something warm, savory, and comforting. That’s the perfect time for Elevenses – a short break to slow down the pace and recharge. Below you’ll find two quick ideas and two with a little extra “wow” factor – all designed for 2 people and prepared without fuss.

👉 Jump to snack

🥪 Goat Cheese Toasts with Pear & Honey Mustard

🌶️ Roasted Pumpkin Seeds with Soy & Chili

🥐 Pumpkin & Sage Puff Pastry Pinwheels

🍄 Mushroom & Thyme Crostini

Goat Cheese Toasts with Pear & Honey Mustard

Crunchy toasted bread, creamy goat cheese, and sweet autumn pear come together with a drizzle of honey-mustard sauce and a sprinkle of walnuts. Ready in just a few minutes.

Ingredients (serves 2)

• 4 slices of rye bread
• 120 g fresh goat cheese (or soft feta)
• 1 ripe medium pear, thinly sliced
• 1 tbsp honey + 1 tsp mustard (mix into a sauce)
• 1 handful roughly chopped walnuts
• olive oil, 1 sprig fresh thyme, salt, freshly ground pepper

Method

1. Brush the bread lightly with olive oil and toast on a hot pan or in a toaster until golden and crisp.
2. Spread goat cheese over the toast. Layer the pear slices on top, season with salt and pepper.
3. Drizzle with the honey-mustard mixture, then sprinkle with walnuts and thyme leaves.
4. Serve warm – ideally with a cup of tea or coffee.

Tip: For extra warmth, return the toast briefly to a low-heat pan (30–40 seconds) to gently soften the cheese.

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Roasted Pumpkin Seeds with Soy & Chili

A quick, salty, crunchy snack with autumn vibes – pumpkin seeds enhanced with soy sauce, chili, and a touch of zesty lime.

Ingredients (serves 2)

• 80 g pumpkin seeds
• 1 tbsp soy sauce
• 1 tsp maple syrup
• pinch of chili flakes
• zest of 1/2 lime
• 1 tsp olive oil

Method

1. Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, until fragrant and starting to pop.
2. Add the oil, stir, then mix in the soy sauce and maple syrup. Keep the heat low and stir for 30–60 seconds.
3. Remove from the heat, stir in the chili flakes and lime zest. Spread on baking paper to cool slightly.

Tip: For extra texture, add 1 tbsp sesame seeds and a pinch of smoked paprika. Delicious with warm tortillas or crunchy crackers.

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Pumpkin & Sage Puff Pastry Pinwheels

Warm, fragrant pinwheels made from puff pastry filled with creamy pumpkin, sage, and cheese. Easy to make, big on flavor – a perfect autumn “wow.”

Ingredients (serves 2)

• 1 sheet fresh puff pastry (275 g)
• 120 g pumpkin purée (homemade or canned)
• 40 g finely grated Parmesan
• 6 fresh sage leaves (or 1/2 tsp dried)
• 1 small garlic clove, finely chopped
• 1 tbsp olive oil, pinch of salt and pepper
• 1 egg, beaten (for brushing)

Method

1. Preheat oven to 200 °C (fan 190 °C). Line a baking tray with baking paper.
2. Mix the pumpkin purée with oil, garlic, half the Parmesan, salt, and pepper.
3. Unroll the puff pastry and spread the pumpkin mixture evenly to the edges. Sprinkle with chopped sage and the remaining Parmesan.
4. Roll into a log and cut into 10–12 slices. Place on the tray and brush with egg.
5. Bake for 15 minutes until puffed and golden. Serve warm.

Tip: A drizzle of pumpkin seed oil or a sprinkle of toasted pumpkin seeds before serving adds aroma and a satisfying crunch.

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Mushroom & Thyme Crostini

Juicy, aromatic mushrooms sautéed with garlic and thyme on crunchy toasted bread – an autumn classic that never fails.

Ingredients (serves 2)

• 250 g button mushrooms, sliced
• 2 tbsp olive oil + 1 tsp butter
• 2 garlic cloves, finely chopped
• 1 small sprig fresh thyme
• 4 thick slices of bread
• salt, pepper, Parmesan; 1 tbsp sour cream (optional, for serving)

Method

1. Heat the oil and butter in a large pan. Add the mushrooms and sauté over high heat for about 5 minutes, until they release and reabsorb their liquid.
2. Add the garlic and thyme and cook for 1 more minute. Season with salt and pepper.
3. Toast the bread in a toaster or pan. Spoon the mushrooms on top, sprinkle with Parmesan, and add a little sour cream if desired.

Tip: For extra aroma, drizzle the mushrooms with a few drops of lemon juice or balsamic vinegar before serving. A handful of fresh rocket on the side pairs beautifully.

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Enjoy your autumn savory snacks! Try all four and let me know which one’s your favorite. If you like this concept, we can take it even further with “office-ready” versions or mini meal-prep tips for the whole week.

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FAQ – Autumn Savory Snacks

1. Can I make these snacks ahead of time?
Yes, you can prepare all four a few hours in advance and store them in the fridge. Reheat briefly before serving.

2. What can I use instead of goat cheese?
Soft feta or cream cheese are great substitutes that still provide a creamy texture and rich flavor.

3. Can I use different types of mushrooms?
Absolutely – try chanterelles, porcini, or a seasonal mix for a deeper, more complex flavor.

4. How long do these snacks stay fresh?
They’re best enjoyed the same day but can be stored in an airtight container in the fridge for up to 2 days.

5. Can I replace pumpkin purée with something else?
Yes, sweet potato or carrot purée works beautifully for a slightly different but still autumnal flavor.

6. How spicy are the roasted pumpkin seeds?
You can easily control the heat – add more or less chili to suit your taste.

7. What should I serve these snacks with?
They pair perfectly with herbal tea, autumn cider, or a light soup as a starter.

What’s for Dinner at 5 PM? 7 Easy Supper Ideas in 30 Minutes

From Monday to Sunday — seven quick ideas for an early dinner (light supper) in 30 minutes or less. Three meat mains, three vegetarian options, and one hearty one-pot to keep the week balanced and fuss-free. Jump straight to any day below.

🗓️ Weekly dinner planner: tick & add notes

Mon
Chicken fillet in tomato–basil sauce

Tue
Zucchini tart with cheese & herbs

Wed
Spaghetti with tuna, capers & lemon

Thu
Farfalle with chicken & sun-dried tomatoes (creamy)

Fri
Vegetable wok with rice noodles

Sat
Pork strips in creamy porcini sauce

Sun
Hearty red lentil stew

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Jump to a day:

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

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Monday – Chicken Fillet in Tomato–Basil Sauce

One-pan classic: chicken, garlic, tomato and basil. Great with rice, couscous or polenta.

Ingredients (serves 2):

• 300 g chicken breast
• 2 garlic cloves
• 1 small red onion
• 1 can (400 g) chopped tomatoes
• 1 tsp sugar (optional)
• handful fresh basil
• olive oil
• salt and pepper to taste; pinch of chilli (optional)
• 1 tbsp grated Parmesan (optional)

1. Slice chicken into thick strips and sear in olive oil until golden (about 5 min). Set aside.
2. In the same pan, soften chopped onion and garlic for 2–3 min.
3. Add tomatoes, sugar, salt and pepper to taste and chilli if using. Simmer 8–10 min to thicken.
4. Return chicken, stir and cook 4 min to absorb the sauce.
5. Off the heat, fold in torn basil and Parmesan if using. Serve with your chosen side.

Tip: Stir in a knob of butter at the end for a silky finish.

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Tuesday – Zucchini Tart with Cheese & Herbs

Light puff-pastry tart with ricotta/cottage cheese, melty cheese and fresh herbs. Lovely warm or cold.

Ingredients (serves 2):

• 1 sheet puff pastry (200 g, rolled)
• 1 large zucchini
• 150 g ricotta
• 80 g grated cheese
• 1 egg
• handful chopped herbs (parsley, basil, thyme)
• olive oil
• salt and pepper to taste

1. Heat oven to 200 °C. Line a tray with baking paper; lay out pastry.
2. Slice zucchini thinly. If very watery, lightly salt, rest 10 min and pat dry.
3. Mix ricotta with half the cheese, egg, herbs and salt and pepper to taste.
4. Spread mixture over pastry (leave a 2 cm border). Arrange zucchini, scatter remaining cheese; brush the rim with oil.
5. Bake about 30 min until golden. Serve with a simple green salad.

Tip: Add thin red-onion slices or a little feta for contrast.

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Wednesday – Spaghetti with Tuna, Capers & Lemon

Speedy Mediterranean bowl: quality tuna in oil, capers, garlic and bright lemon.

Ingredients (serves 2):

• 180–200 g spaghetti
• 1 can quality tuna in olive oil (160 g)
• 2 garlic cloves
• 2 tbsp capers
• zest and juice of 1 lemon
• olive oil
• handful parsley
• salt and pepper to taste; pinch of chilli (optional)

1. Cook pasta in well-salted water; reserve 50–100 ml starchy water.
2. Warm olive oil (with a little tuna oil if you like); add garlic, capers and chilli. Sauté 30–40 s.
3. Toss in drained pasta, lemon zest and a splash of pasta water to emulsify.
4. Add drained tuna, lemon juice, salt and pepper to taste. Toss briefly.
5. Serve with chopped parsley.

Tip: A spoon of butter at the end gives a glossy finish.

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Thursday – Farfalle with Chicken & Sun-Dried Tomatoes (Creamy)

Comforting and quick: chicken pieces, cream, sun-dried tomatoes and Parmesan.

Ingredients (serves 2):

• 180 g pasta (farfalle)
• 200 g chicken breast
• 100 ml single cream
• 6 sun-dried tomatoes in oil
• 2 garlic cloves
• 2 tbsp grated Parmesan
• olive oil
• salt and pepper to taste; pinch of chilli (optional)
• few basil or parsley leaves

1. Cook pasta in salted water; reserve 50 ml water.
2. Dice chicken, season with salt and pepper to taste and sear quickly. Set aside.
3. In the same pan, sauté chopped garlic and sliced sun-dried tomatoes briefly.
4. Pour in cream; simmer 3–4 min. Toss with pasta, loosening with reserved water as needed.
5. Stir in chicken and Parmesan (and chilli if using). Finish with herbs and serve.

Tip: A squeeze of lemon balances the creaminess.

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Friday – Vegetable Wok with Rice Noodles

Colourful and crisp: hot-wok veggies, rice noodles and a soy–sesame dressing.

Ingredients (serves 2):

• 120 g rice noodles
• 1 red bell pepper
• 1 small zucchini
• 1 carrot
• handful broccoli florets
• 2 garlic cloves
• 2 cm piece ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar or lemon juice
• 1 tsp sesame seeds
• 1 tsp sesame oil (optional)
• wok oil; salt and pepper to taste

1. Soak or cook noodles per pack; drain.
2. Heat wok very hot. Stir-fry sliced veg 3–4 min (keep them crisp).
3. Add chopped garlic and ginger, toss in noodles.
4. Season with soy, vinegar/lemon, sesame seeds and salt and pepper to taste. Toss quickly.

Tip: Add tofu cubes or a scrambled egg for protein.

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Saturday – Pork Strips in Creamy Porcini Sauce

Tender pork in a rich creamy porcini sauce with a hint of white wine. Best with wide noodles or mash.

Ingredients (serves 2):

• 300 g pork loin (boneless)
• 200 g porcini (fresh or frozen)
• 1 small shallot
• 1 garlic clove
• 100 ml single cream
• 50 ml dry white wine (optional)
• olive oil or butter
• salt and pepper to taste; sprig of thyme
• 1 tsp mustard

1. Slice pork into strips; season with salt and pepper to taste and sear quickly (about 4 min). Set aside.
2. Sauté shallot and garlic, then add sliced porcini; cook about 4 min.
3. Deglaze with wine if using and reduce. Add cream, thyme and mustard.
4. Return pork, stir and simmer 4 min. Serve at once (great over wide noodles).

Tip: A spoon of Parmesan or a touch of truffle paste makes it “weekend special.”

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Sunday – Hearty Red Lentil Stew

Comforting, filling and time-friendly: red lentils cook fast, veg brings body. Great for meal-prep.

Ingredients (serves 2–3):

• 150 g red lentils
• 1 small onion
• 2 garlic cloves
• 1 carrot
• 1 small sweet potato
• 400 g passata or chopped tomatoes
• 500 ml vegetable stock (more as needed)
• 1 tsp sweet paprika
• 1/2 tsp cumin (optional)
• olive oil
• salt and pepper to taste
• small bunch fresh parsley

1. Soften onion and garlic in oil. Add diced carrot and sweet potato; sauté 2–3 min.
2. Stir in paprika (and cumin), add lentils, tomatoes and stock. Bring to a simmer.
3. Cook 15–18 min until lentils are tender and stew thickens. Season with salt and pepper to taste.
4. Serve with fresh parsley (and bread if you like).

Tip: A spoon of yogurt or sour cream adds a gentle contrast.

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FAQ – Quick Meals & 30-Minute Dinners

1. How long does it usually take to make a quick meal?
Most quick dinner recipes are designed to be ready in 30 minutes or less — from prep to plate.

2. Can I prepare quick meals in advance?
Absolutely. Many dishes can be cooked a day ahead and simply reheated or repurposed into new meals the next day.

3. How can I save time during the week when cooking?
Do some prep work in advance — chop veggies, stock up on pantry staples, and plan your weekly menu ahead of time.

4. Are quick meals healthy?
Yes. The secret lies in choosing fresh ingredients, seasonal vegetables, lean proteins and whole grains — without unnecessary additives.

5. What are the best dishes for quick dinners?
Pasta dishes, risottos, vegetable stir-fries, one-pot meals and simple bakes are all excellent time-saving options.

6. What can I make in under 15 minutes?
Salad bowls, omelettes, quick woks and simple pasta with basic sauces are great choices when you’re really short on time.

7. How can I make a quick meal more filling without adding extra time?
Add legumes, whole grains or protein-rich ingredients (like eggs, cheese or chicken) to make the meal more satisfying without extending cooking time.