7 Quick Lunches (15–30 min): no stress, big flavour (serves 2)

This week it’s all about 7 quick lunches you can cook without stress: clear steps, minimal dishes, maximum flavour. Everything is written for 2 people, and in a way that life (or the sauce) won’t run away from you mid-cook.

If you like “fast, practical, no what-now panic”, you’re in the right place. Every day you get ingredients, steps, and one solid tip. You just pick the plate.

● 7 days • 7 quick lunches ● 2 servings ● 15–30 min ● 1 pan / 1 tray ● no fuss

JUMP TO:

Monday Tuesday Wednesday Thursday Friday Saturday Sunday FAQ

● DAILY RECIPE ● MONDAY

Serves: 2

Time: 20–25 min

Very easy

Turkish “menemen” with eggs, tomatoes & feta (one-pan)

Monday should feel like this: a hot pan, soft eggs, a tomato base, and feta that delivers the “aha” moment. Add bread or a tortilla and you’ll wipe the plate clean down to the last drop of sauce.

INGREDIENTS (SERVES 2)

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, diced
• 300–350 g tomatoes (or 1 can chopped tomatoes)
• 1 tsp sweet paprika
• 4 eggs
• 80–100 g feta
• salt, pepper, optional chilli
• to serve: bread/tortilla + parsley
• a few sprigs of fresh herbs

METHOD

1. Base. Heat oil in a pan. Add onion and cook 3–4 minutes until soft.
2. Aromatics. Add garlic + pepper and cook 2–3 minutes until the pepper starts to soften.
3. Tomatoes. Add tomatoes, paprika, salt and pepper. Simmer 6–8 minutes until thickened.
4. Eggs. Make 4 little wells and crack an egg into each.
5. Cover. Cover and cook 3–5 minutes until whites set and yolks stay soft (cook longer if you prefer).
6. Finish. Crumble feta over the top, add herbs, and serve immediately.

Tip: Want it more filling? Stir in a handful of canned chickpeas and warm them for 2 minutes before adding the eggs.

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● DAILY RECIPE ● TUESDAY

Serves: 2

Time: 25–30 min

Very easy

Roasted potato wedges + “lazy” gyros bowl (chicken + yoghurt)

This looks like effort, but the oven does the work. You season, stir a quick yoghurt sauce, and sear the chicken while the wedges crisp up. Crunchy, fresh, and properly satisfying.

INGREDIENTS (SERVES 2)

• 500 g potatoes, cut into wedges
• 2 tbsp oil
• 1 tsp smoked paprika
• salt, pepper
• 250 g chicken breast, sliced
• 1 tsp oregano + 1/2 tsp garlic powder (or 1 fresh garlic clove)
• 150–180 g Greek yoghurt
• 1/2 lemon (juice) + a little zest
• to serve: cucumber, tomatoes, red onion (optional)

METHOD

1. Oven. Heat to 220°C (200°C fan). Toss potatoes with oil, smoked paprika, salt and pepper.
2. Roast. Spread on a tray and roast 20–25 minutes, turning halfway.
3. Yoghurt sauce. Mix yoghurt with lemon juice, a little zest, salt and pepper.
4. Chicken. Season chicken with oregano + garlic (and salt). Sear in a hot pan 6–8 minutes.
5. Assemble. Add veggies, wedges and chicken to bowls.
6. Finish. Spoon over the yoghurt sauce and serve.

Tip: If you’ve got 30 seconds, stir 1 tsp mustard into the yoghurt. Instant “street food” vibe.

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● DAILY RECIPE ● WEDNESDAY

Serves: 2

Time: 20–25 min

Very easy

Creamy leek polenta with mushrooms & parmesan (1 pan + 1 pot)

Wednesday is made for a spoon-friendly comfort lunch. Polenta is fast, leek makes it soft and fragrant, and mushrooms keep things interesting.

INGREDIENTS (SERVES 2)

• 120 g instant polenta
• 450–500 ml water or milk (half/half is great)
• 20 g butter
• 40–50 g parmesan
• 1 leek (white + light green part), sliced
• 250 g mushrooms, sliced
• 1 tbsp oil
• salt, pepper

METHOD

1. Mushrooms. Heat oil in a pan. Cook mushrooms 4–5 minutes until nicely browned.
2. Leek. Add leek, season, and cook 3–4 minutes until softened.
3. Polenta. Bring liquid to a boil, salt it, then whisk in polenta.
4. Creamy finish. Once thick (2–3 min), stir in butter and parmesan.
5. Assemble. Spoon polenta onto plates and top with mushrooms and leek.
6. Finish. Add extra pepper and parmesan if you want.

Tip: Want it meatier? Start by crisping 80 g chopped bacon, then add mushrooms and continue as written.

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● DAILY RECIPE ● THURSDAY

Serves: 2

Time: 25–30 min

Very easy

Garlic butter prawns + rice (fast like an ad, better than an ad)

Thursday is for a “wow in 25 minutes”. Prawns are the quickest protein trick, and garlic + lemon instantly smells like a holiday, even if you’re at home in socks.

INGREDIENTS (SERVES 2)

• 160–180 g rice
• 250–300 g peeled prawns (fresh or thawed)
• 1 tbsp oil + 20 g butter
• 3 garlic cloves, chopped
• 1/2 lemon (juice) + optional zest
• 80 ml water or stock
• salt, pepper
• optional: parsley, chilli

METHOD

1. Rice. Cook rice according to package directions while you make the prawns.
2. Dry prawns. Pat them dry with paper towels. This is the difference between “boiled” and “seared”.
3. Pan. Heat oil and butter. Add garlic and cook 15–20 seconds just until fragrant.
4. Prawns. Add prawns, season, cook 2 minutes, flip, cook 1–2 minutes more.
5. Sauce. Add water/stock + lemon juice. Stir and let it bubble 30–60 seconds.
6. Serve. Plate rice, spoon prawns and sauce over the top, finish with parsley.

Tip: For extra creaminess, stir in 1 tbsp cream or 1 tsp mascarpone and just swirl.

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● DAILY RECIPE ● FRIDAY

Serves: 2

Time: 20–25 min

Very easy

Pan “pie”: tortilla + tuna + cheese + corn (crispy & fast)

Friday is for something that’s half pizza, half quesadilla, and 100% a solution. Pantry filling, crispy edges, melty middle, and perfect for eating with your hands.

INGREDIENTS (SERVES 2)

• 2 large tortillas
• 1 can tuna, drained
• 100–120 g grated cheese
• 3–4 tbsp corn
• 2 tbsp tomato paste or passata
• oregano, salt, pepper
• 1 tsp oil (for the pan)
• to serve: yoghurt/sour cream + salad

METHOD

1. Filling. Mix tuna with tomato paste/passata, corn, oregano, salt and pepper.
2. Pan. Heat a pan and add a tiny bit of oil.
3. First tortilla. Lay down a tortilla and sprinkle on half the cheese.
4. Add filling. Spread the tuna mixture, then add the rest of the cheese.
5. Close. Top with the second tortilla. Cook 2–3 minutes, flip, cook 2–3 minutes more.
6. Slice. Cut into wedges and serve.

Tip: Want it spicy? Add 1 tsp ajvar or hot sauce to the tuna. Instant upgrade.

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● DAILY RECIPE ● SATURDAY

Serves: 2

Time: 25–30 min

Very easy

Pork strips in honey-soy glaze + sesame (wok style)

Saturday gets a little “Asia-at-home”. The sweet-salty glaze takes 30 seconds, and the pork cooks fast if you slice it thin. Serve with rice or just a crisp salad.

INGREDIENTS (SERVES 2)

• 250–300 g pork tenderloin or pork steaks, thinly sliced
• 1 tbsp oil
• 1 carrot, cut into matchsticks
• 1/2 bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar or lemon juice
• 1 garlic clove (or 1/2 tsp garlic powder)
• sesame + spring onion

METHOD

1. Glaze. Mix soy sauce, honey, vinegar/lemon and garlic.
2. Pan. Heat a pan very hot, add oil.
3. Pork. Add pork and cook 3–4 minutes until browned.
4. Veg. Add carrot and pepper, stir-fry 2–3 minutes.
5. Glaze. Pour in the sauce and toss 30–60 seconds until it coats the meat.
6. Finish. Sprinkle with sesame and sliced spring onion, then serve.

Tip: For a more “restaurant” glaze, whisk 1/2 tsp cornstarch into a few tbsp cold water and add it to the sauce. It’ll turn glossy and thick.

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● DAILY RECIPE ● SUNDAY

Serves: 2

Time: 25–30 min

Very easy

Quick bean chilli (meat-free, big flavour)

Sunday can be “one pot and peace”. This chilli uses pantry staples, but it doesn’t taste like a tin. Smoked paprika and a tiny bit of cocoa (yes, cocoa) make it deeper than you’d expect.

INGREDIENTS (SERVES 2)

• 1 tbsp oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 can red kidney beans, drained + rinsed
• 1 can sweetcorn, drained
• 300–350 g canned tomatoes (or passata)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin (optional, recommended)
• a pinch of chilli
• 1/2 tsp cocoa powder (optional, but great)
• salt, pepper
• to serve: yoghurt/sour cream + lime

METHOD

1. Onion. Cook onion in oil 3–4 minutes until softened.
2. Garlic. Add garlic and cook 15–20 seconds.
3. Spices. Add smoked paprika, cumin and chilli. Stir 10 seconds.
4. Base. Add tomatoes/passata, season, simmer 8–10 minutes until thicker.
5. Beans + corn. Stir in beans and corn. Simmer 5 minutes more.
6. Finish. Stir in cocoa if using, then serve with a spoon of yoghurt.

Tip: Want more veg? Grate 1 carrot and cook it with the onion in step 1. No one notices, everyone benefits.

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FAQ

What if I’m cooking for just 1 person?

Halve everything, but keep 2 eggs if the recipe uses eggs. If you’ve got leftovers, that’s a win: tomorrow’s lunch with zero cooking.

How do I make it taste more “restaurant”?

Salt + acid + fat. That means: a squeeze of lemon/vinegar at the end, a small knob of butter in the sauce, and adjust salt right before serving.

What’s the best speed plan?

Heat first, chop second. And put water on for rice/pasta before you start thinking too much.

Can I swap prawns for something else?

Yes: chicken pieces (6–8 min) or tofu cubes (pressed/dried well so they actually sear).

What should I add on the side for more veg?

Fastest: sliced cucumber + tomatoes + salt + olive oil. Two minutes, big impact.

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Ice Cream Swiss Roll (Ice Cream Roll Cake)

Ice Cream Swiss Roll (aka an ice cream roll cake) is one of those desserts that looks like a big deal, but it’s basically a smart combo: a light sponge, a thin layer of jam, and a firm cylinder of ice cream. Slice it and it’s instant “wow”.

It’s perfect for warmer days when you want something properly sweet without cooking custards or standing by the stove. The sponge bakes fast, the ice cream is shaped ahead, and the rest is just roll, chill and slice. You can swap flavours easily, but the sweet-and-tangy balance is what makes it addictive.

In this version, the filling is walnut ice cream plus cranberry jam. The nutty, creamy ice cream and the tangy jam are a perfect match with a soft sponge. Use your favourites though, the method stays the same.

INGREDIENTS & METHOD

Difficulty: easy  |  Sponge bake time: 12 minutes  |  Allergens: eggs, gluten, dairy, nuts

Ingredients

Sponge

• 4 eggs
• 4 heaped tbsp sugar
• 4 tbsp plain flour
• 2 tbsp oil
• 2 tbsp milk

Filling

• 1000 ml walnut dairy ice cream
• 350 g cranberry jam

Extra

• powdered sugar, for dusting

Method

1. Let the ice cream sit at room temperature for about 20 minutes so it starts to soften. Tip it into a bowl and whisk briefly with a hand whisk until workable. Spoon the ice cream onto a sheet of aluminium foil, roll up tightly and shape into a neat log. Freeze until firm.
2. Crack the eggs into a mixer bowl. Add the sugar and whisk on the highest speed for about 8 minutes, until the mixture turns pale and triples in volume. Mix in the milk and oil. Then gently fold in the flour in stages.
3. Spread the sponge batter onto baking paper in an even layer. Transfer (with the paper) onto a baking tray. Bake in a preheated oven at 185°C for 12 minutes.
4. Lay a clean sheet of baking paper on the counter and sprinkle with sugar. Flip the baked sponge onto it so the top faces down. Peel off the paper it baked on. Roll into a log and leave to cool.
5. Unroll the sponge and spread evenly with cranberry jam. Remove the foil from the frozen ice cream log, place it at the edge of the sponge and roll up. Dust with powdered sugar and slice to serve.

Serving tip Finish the roll right before serving for the cleanest slices. Alternatively, assemble the roll and keep it in the freezer. About 20 minutes before serving, leave it at room temperature, then dust with sugar and slice.

FAQ: ice cream and a classic Swiss roll

How do I avoid icy crystals in the ice cream layer?
Avoid slow melting and refreezing. Soften only until workable, shape quickly, then freeze hard again.

Why does my sponge crack when rolling?
It’s usually overbaked or rolled too late. Roll the sponge while it’s still warm and flexible, then let it cool rolled up.

What flavours work best?
A creamy ice cream plus a tangy jam is a safe win. If you go heavy on chocolate, add something fruity or citrusy for balance.

How do I slice it neatly?
Use a large sharp knife. Warming the blade under hot water (then drying it) helps. Slice decisively, don’t saw. If it’s too hard, wait 10–20 minutes at room temperature.

Are ceramic knives really better, or just an Instagram trick?

They look futuristic. White, black, sometimes even colourful. On Instagram they slice tomatoes without pressure, split an apple in one clean motion and never seem to rust. Ceramic knives have the image of a kitchen superhero.

But a kitchen isn’t a video filter. It’s everyday reality. Knives fall on the floor. You cut onions, squash, and sometimes even something frozen. So let’s go through it properly. No polishing the truth.

What is a ceramic knife, really?

The blade isn’t metal. It’s made from zirconium ceramic. An extremely hard material. Much harder than steel. And that hardness is exactly why ceramic knives have their advantages and, at the same time, their biggest problems.

Why do people like them?

Because they’re very sharp. When they’re new, they cut beautifully. Tomatoes, herbs, fruit, fillets. Clean cuts, no sawing.

They also don’t rust, don’t absorb smells and don’t react with food. Apples stay light, onions don’t pick up a metallic taste. And yes, let’s be honest, they look good. Minimalist. Instagram loves them.

Now the part you don’t see in videos

Ceramic knives are fragile. Not a little. Very.

If one falls on the floor, there’s a real chance it will chip. It won’t bend like a steel knife. A piece breaks off. And you don’t fix that with two quick strokes on a sharpener.

Not for every kind of food

A ceramic knife is not meant for:
– squash
– frozen food
– bones
– very hard cheeses
– cutting on glass or stone boards

If you’re the kind of person who uses one knife for everything because you don’t want to think about it, a ceramic knife is not for you. No debate.

Sharpening is a problem

When a ceramic knife chips or goes dull, you can’t sharpen it properly at home. It needs diamond tools or professional service.

In practice, that means one thing: most people use it until it stops cutting, then it ends up in a drawer. Or in the bin.

What about a classic steel knife?

It’s not as “sexy”, but it’s reliable.

Drop it on the floor, it survives. Cut into something harder, you won’t panic. You can sharpen it at home. You can maintain it, fix it, and use it for years.

A good steel knife ages with you. A ceramic one doesn’t. It’s either perfect, or it’s a problem.

Who is a ceramic knife actually for?

Honestly:
– if you mostly cut fruit, vegetables and herbs
– if you like having a specific knife for specific tasks
– if you’re careful and work calmly
– if design matters to you

And who is it not for?

– if you want one knife for everything
– if you cook fast, every day, without overthinking
– if your knives often fall on the floor
– if you don’t want to think about which knife is for what

A conclusion without going in circles

Ceramic knives are not better. They’re different. And often overrated because of how they look. They’re not a scam, but they’re not a miracle either. They’re a specialised tool that can quickly become a bad purchase in the wrong hands.

If I had to choose just one knife for a home kitchen, ceramic wouldn’t be my pick. A good steel knife wins in the long run. Always.

Because in real life, we don’t cook for Instagram. We cook for everyday life. And there, reliability matters more than filters.

FAQ

Are ceramic knives sharper than steel knives?
When new, yes. Ceramic knives are extremely sharp and cut very smoothly. The downside is that they’re difficult to sharpen at home, so the sharpness doesn’t last as a long-term advantage.

Can ceramic knives break?
Yes. Ceramic is very hard but also brittle. If a knife falls on the floor or hits a hard surface, it can chip or break.

What are ceramic knives best used for?
They’re best for cutting fruit, vegetables, herbs and other soft ingredients. They work well as a secondary knife, not as your only kitchen knife.

What should you not cut with a ceramic knife?
Avoid bones, frozen food, squash, very hard cheeses, and cutting on glass or stone boards.

Do ceramic knives rust or absorb smells?
No. They don’t rust, don’t react with food, and don’t absorb odours or flavours.

Are ceramic knives worth it for a home kitchen?
They can be worth it as a supplement. If you want one knife that does everything, a good steel knife is the better choice.

Weekly Menu: Sweet After the Spoon – 7 Easy Homemade Desserts (Mon–Sun)

If this week is team stew, then this is the logical continuation: something sweet after the spoon. After a warm stew, the same thing happens to me almost every time: “Is there anything sweet?” 😄 So here are 7 homemade desserts (Mon–Sun) in the same “jump + cards” style, fast, doable, and with zero culinary PhD required.

These desserts are built to be real-life doable: a few are “right now” desserts, a few can be made ahead, and none of them require special tricks or equipment.

7 days • 7 desserts 2–4 servings 10–40 min homemade no fuss

Jump to:

Monday Tuesday Wednesday Thursday Friday Saturday Sunday FAQ

DAILY DESSERT MONDAY

Servings: 2–3
Time: 10–15 min
Very easy

Yogurt “cheesecake” in a jar (no-bake)

This is the dessert for days when you don’t want to turn on the stove or the oven. Creamy, fresh, and it looks “wow” in a glass.

Ingredients (for 2–3 jars)

• 200 g cream cheese (or mascarpone)
• 200 g Greek yogurt
• 2–3 tbsp powdered sugar or honey (to taste)
• 1 tsp vanilla
• 120 g butter biscuits/cookies, crushed
• 40 g butter, melted
• fruit or jam for the top
• optional: lemon zest

Method

1. Crumbs. Mix crushed cookies with melted butter. You want “wet sand” that clumps a little when pressed.
2. Base. Spoon 2–3 tbsp crumbs into each jar and lightly press down with a spoon.
3. Cream. Mix cream cheese + yogurt + sweetener + vanilla (1–2 minutes until smooth).
4. Assemble. Spoon the cream over the crumbs. Top with fruit or jam.
5. Chill. If you can: 20–30 minutes in the fridge. If you can’t: it’s still great immediately.

Tip: If the cream feels too soft, chill it 15 minutes in the freezer, or mix in 1–2 tbsp extra cookie crumbs.

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DAILY DESSERT TUESDAY

Servings: 3–4
Time: 30–40 min
Very easy

Apple crumble with cinnamon

Warm, homey dessert. You assemble it in 10 minutes and the oven does the rest. A perfect finish after a “spoon lunch”.

Ingredients (small baking dish)

• 3 large apples
• 1–2 tbsp sugar
• 1/2 tsp cinnamon
• 1 tsp lemon juice
• 80 g flour
• 60 g cold butter, cubed
• 50 g sugar
• pinch of salt
• optional: a handful of walnuts/hazelnuts

Method

1. Oven. Preheat to 190°C.
2. Apples. Slice/dice, mix with sugar, cinnamon and lemon. Put into a baking dish.
3. Crumble. Mix flour + sugar + salt. Add butter and rub with your fingers into crumbs/clumps. Add nuts if using.
4. Top. Sprinkle crumble over the apples (don’t press it down).
5. Bake. 25–30 minutes until golden on top and apples are tender (a fork slides in easily).
6. Rest. Let sit 5 minutes, then serve.

Tip: For extra crunch, add 1 tbsp oats to the crumble. For juicier apples, add 1 tbsp water to the fruit before baking.

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DAILY DESSERT WEDNESDAY

Yield: 3–4 pancakes
Time: 15–20 min
Very easy

Pancakes with vanilla yogurt and fruit

A classic that always works. If your pancakes ever tear or stick, the “why” and the fix are right below.

Ingredients

• 2 eggs
• 250 ml milk
• 120 g flour
• pinch of salt
• 1 tsp sugar (optional)
• butter or oil for cooking
• 200 g thick vanilla yogurt
• fruit of choice

Method

1. Batter. Whisk eggs, add milk, then whisk in flour + salt until smooth.
2. Rest. 5 minutes resting (if you can) makes the batter calmer and pancakes cook more evenly.
3. Pan. Heat on medium. Add a little butter/oil and spread it around.
4. Cook. Pour in batter and swirl the pan. Flip when edges brown and the surface is no longer glossy.
5. Serve. Spread with yogurt, add fruit, roll or fold and plate up.

Tip: If they tear: batter is too thick or the pan isn’t hot enough. Add 1 tbsp milk and heat the pan a little more.

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DAILY DESSERT THURSDAY

Servings: 3–4
Time: 15 min + chilling
Very easy

Chocolate mousse (quick, homemade)

When you want something that feels “fancy” without baking. Key points: chocolate must not be hot, and cream must not be overwhipped.

Ingredients

• 200 g dark chocolate
• 300 ml heavy cream (cold)
• pinch of salt
• optional: a splash of rum or coffee
• to serve: whipped cream + chocolate shavings

Method

1. Chocolate. Melt it (double boiler, or microwave in 20-second bursts, stirring each time so it doesn’t burn).
2. Cool. Let stand 2 minutes so it’s not hot, but still fluid.
3. Cream. Whip to soft peaks (the peak bends gently).
4. Combine. Stir 2 tbsp whipped cream into the chocolate first, then gently fold in the rest.
5. Finish. Add salt + optional rum/coffee. Portion into glasses and chill at least 1 hour.
6. Serve. Top with whipped cream and chocolate shavings.

Tip: If the mousse looks loose: chocolate was too hot or cream wasn’t whipped enough. 30–60 minutes in the fridge usually fixes it.

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DAILY DESSERT FRIDAY

Servings: 2–3
Time: 10–15 min
Very easy

Creamy semolina pudding with cocoa and banana

A dessert even the “I don’t bake” people can make. The main trick: sprinkle semolina in slowly while stirring so you don’t get lumps.

Ingredients

• 500 ml milk
• 1 tbsp butter
• 50–60 g semolina
• 1–2 tbsp sugar (to taste)
• pinch of salt
• 1 tbsp cocoa (optional)
• 1 banana
• optional: cinnamon or honey

Method

1. Milk. Heat milk with butter, salt and sugar until hot (just below simmering).
2. Sprinkle. While stirring constantly, sprinkle in semolina slowly (not all at once).
3. Cook. Low heat about 3 minutes, stirring constantly until thick.
4. Cocoa. Stir in at the end until smooth.
5. Serve. Top with banana slices, plus cinnamon or honey if you like.

Tip: Too thick? Add 1 tbsp milk. Too thin? Cook 1 minute longer and keep stirring.

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DAILY DESSERT SATURDAY

Servings: 3–4
Time: 25–35 min
Very easy

Quick cottage-cheese “štruklji” (oven-baked)

A weekend option that still feels properly homemade. No dough from scratch, so it’s realistic. The oven does most of the work.

Ingredients

• 250 g cottage cheese/quark
• 1 egg
• 2–3 tbsp sugar
• 1 packet vanilla sugar (or vanilla)
• optional: lemon zest, raisins
• 3 sheets phyllo dough
• 40 g butter, melted
• powdered sugar (optional)

Method

1. Oven. Preheat to 190°C.
2. Filling. Mix cottage cheese + egg + sugar + vanilla (+ lemon/raisins) until smooth.
3. Roll. Brush one sheet with butter. Spoon filling along one edge and roll into a log. Cut into ~10 cm pieces and place into a greased dish.
4. Brush. Brush the rolls with more butter.
5. Bake. 20–25 minutes until golden.
6. Serve. Rest 5 minutes. Dust with powdered sugar if you want.

Tip: After baking, cover with a clean towel for 5 minutes. They soften slightly and feel more “štruklji-like”.

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DAILY DESSERT SUNDAY

Servings: 4
Time: 10 min + 35–40 min bake
Very easy

Baked rice pudding (vanilla, homemade)

A proper Sunday finish. Bake it earlier, then just slice and serve. It’s great from the fridge the next day too.

Ingredients

• 120 g rice (best: short-grain)
• 600 ml milk
• 2 eggs
• 60–80 g sugar
• 1 packet vanilla sugar (or vanilla)
• pinch of salt
• 20 g butter
• optional: raisins, jam to serve

Method

1. Rice. Rinse rice. Cook it in milk on low heat 18–20 minutes, stirring so it doesn’t stick.
2. Cool slightly. 5 minutes so it’s warm, not boiling (so eggs won’t scramble).
3. Eggs. Whisk eggs with sugar and vanilla.
4. Temper. Stir 2–3 tbsp warm rice into the eggs, then pour everything back into the pot and mix.
5. Baking dish. Grease with butter, pour in mixture and spread evenly.
6. Bake. 190°C for about 35–40 minutes. Top should be golden; the center should wobble just slightly.
7. Rest. 10 minutes to set, then slice.

Tip: Serve with a spoon of jam or Greek yogurt. For extra moisture, add raisins to the rice.

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First the spoon, then the sweet.

If you want the full weekly combo, here are 7 quick stews (Mon–Sun) too, all in one pot, with steps written “for humans”.

See this week’s stews →

FAQ: quick desserts

Which dessert is the safest, easiest option?

The no-bake jar cheesecake or semolina pudding. Very hard to mess up, and both are fast.

What if I don’t have a kitchen scale?

For jar desserts, measure with spoons. For pancakes, go by texture: the batter should pour like drinkable yogurt. Too thick: add a splash of milk. Too thin: add a spoon of flour.

How do I prevent lumps in semolina pudding?

Sprinkle semolina in slowly while stirring constantly. Keep the heat low so you have time to stir.

How do I make mousse fluffy?

Don’t use hot chocolate, and whip the cream to soft peaks. Mix a little cream into the chocolate first, then gently fold in the rest.

Which dessert is best to make ahead?

Mousse and the jar cheesecake. Baked rice pudding is also great the next day. If it firms up, serve with jam or yogurt.

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