Homemade vs Store-Bought: What Is Actually Worth Making From Scratch?

Is it really worth spending half an hour on tomato sauce, ten minutes on hummus or most of an afternoon on puff pastry when you can buy all three ready-made? The honest answer is simple: sometimes it is — and sometimes store-bought is the smarter choice.

The Great Kitchen Duel

Homemade food often delivers fresher flavour and more control over what goes into it. Store-bought food saves time, cuts down on washing-up and can produce a reliable result every single time. A fair comparison should therefore look beyond the romance of cooking from scratch and ask what you genuinely get for your time and money.

Four everyday favourites are stepping into the ring: tomato and basil sauce, hummus, puff pastry and pesto Genovese.

In this article

• How the duel is judged
• Tomato and basil sauce
• Hummus
• Puff pastry
• Pesto Genovese
• Comparison table
• When to choose which
• How to check a product
• Frequently asked questions
• The final verdict

How the duel is judged

Price alone never tells the full story. A cheap product is not a bargain if you dislike the flavour and leave half of it unused. Making something at home is not a saving either if you buy several ingredients that end up sitting forgotten in the cupboard.

Timehands-on work and waiting

Flavourfreshness, aroma and texture

Costthe real cost of what you use

Controlingredients and adjustments

One important point: we are not automatically turning time into money. If your sauce simmers while you do something else, 35 minutes on the clock does not mean 35 minutes of constant work. Puff pastry is different: repeated rolling, folding and chilling really can take over a large part of your day.

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1. Tomato and basil sauce

Homemade

Fresher flavour and more control

• About 10 minutes of hands-on work plus 25 to 40 minutes of simmering.
• You control the salt, sugar, garlic and oil.
• The best results come from ripe seasonal tomatoes or good-quality canned tomatoes.
• A larger batch can be portioned and frozen for later.

VS

Store-bought

Fast and completely fuss-free

• Open the jar and heat for about 5 minutes.
• Quality varies widely: some sauces have a short ingredient list, while others contain more salt or added sugar.
• The result is consistent and useful when dinner needs to happen quickly.
• Once opened, the jar must be used within the period stated on the packaging.

Verdict: HOMEMADE — but not at any cost

If you have ripe tomatoes or a good tomato base, the difference in aroma is easy to notice. In winter, however, a good jarred sauce may make more sense than cooking from scratch with pale, watery fresh tomatoes.

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2. Hummus

Homemade

Ten minutes for flavour your way

• Using canned chickpeas, it takes about 10 minutes to make.
• You can adjust the texture and the amount of tahini, lemon, garlic and salt.
• A smooth, creamy texture requires a reasonably powerful blender and enough liquid.
• It offers the best value when tahini, lemon and olive oil are ingredients you use in other dishes too.

VS

Store-bought

A snack that is ready immediately

• No blender, mixing bowl or washing-up required.
• The oil, amount of tahini, acidity and texture vary considerably between products.
• If you only eat hummus occasionally, one small tub may make more sense than buying a full jar of tahini.
• Compare the ingredients, price per kilogram and salt content before buying.

Verdict: HOMEMADE

This is where the balance between effort and flavour is strongest. Claims that homemade hummus is always cheaper by a specific percentage are misleading, though: the result depends on the price of tahini, oil and chickpeas, as well as the size of the batch.

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3. Puff pastry

Homemade

Exceptional flavour, demanding technique

• The process involves making the dough and butter block, then repeatedly rolling, folding and chilling.
• It does not require hours of constant work, but the resting stages spread the process across much of the day.
• Well-made all-butter pastry has a rich aroma and crisp, clearly defined layers.
• A warm kitchen, butter that is too soft or incorrect rolling can quickly ruin the result.

VS

Store-bought

The ultimate practical shortcut

• Unroll it, add the filling, shape and bake.
• Ideal for quick pies, turnovers, tarts and savoury snacks.
• Products are not all the same: some use butter, while others use vegetable fats.
• For the best result, check the ingredients and follow the instructions about the pastry temperature before use.

Verdict: STORE-BOUGHT

For everyday cooking, good-quality ready-made puff pastry is the clear winner. Making it from scratch is worthwhile as a baking project, when you want to practise the technique or achieve a particularly rich buttery flavour — not as a routine shortcut to dinner.

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4. Pesto Genovese

Homemade

Fresh aroma that fades quickly

• It takes about 10 minutes to make.
• Fresh basil, good cheese and olive oil create a much brighter aroma.
• You control the amount of garlic, cheese, pine nuts and oil.
• The classic ingredients can be expensive, especially pine nuts and a good hard cheese.

VS

Store-bought

Convenient, but highly variable

• A jar is ready for pasta, sandwiches or a quick sauce.
• Some products use different oils or nuts and contain less basil.
• A higher price does not automatically mean better quality; the ingredient list matters more.
• It is a sensible option when fresh basil is unavailable or you only need a small amount.

Verdict: HOMEMADE for flavour, STORE-BOUGHT for convenience

The difference in fresh aroma is considerable, but homemade pesto is not necessarily cheaper. If you already have basil and the other ingredients, make your own. If you only need two spoonfuls for a quick meal, a good jar of pesto is a perfectly rational choice.

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Comparison table: where does your effort pay off?

Food or product	Homemade	Store-bought	Difference in flavour	Verdict
Tomato sauce	10 min work + simmering	about 5 min	noticeable with good tomatoes	HOMEMADE
Hummus	about 10 min	ready immediately	large difference in freshness and flexibility	HOMEMADE
Puff pastry	several stages across many hours	unroll and use	large with excellent all-butter pastry, less important in a quick dish	STORE-BOUGHT
Pesto Genovese	about 10 min	ready immediately	very large in the aroma of fresh basil	HOMEMADE FOR FLAVOUR

A note about cost: percentages are deliberately left out because prices change with the season, brand, shop and pack size. The fairest comparison is the price per kilogram or litre, together with the amount you will actually use.

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When should you choose homemade or store-bought?

Choose HOMEMADE when …

• freshness is central to the flavour;
• the recipe requires little hands-on work;
• you can make a larger batch and freeze some;
• you want to adjust the salt, acidity, fat or texture;
• you will genuinely use the leftover ingredients.

Choose STORE-BOUGHT when …

• the process demands a lot of technique, rolling or waiting;
• you only need a small amount;
• you would have to buy several expensive ingredients for one recipe;
• you find a product with ingredients and flavour that suit you;
• the time saved matters more than a small difference in taste.

The most useful rule is straightforward: make it at home when ten minutes of work creates a big improvement; buy it when several hours of work deliver only a small advantage.

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How to check what you are actually buying

Words such as “premium” and “gourmet” do not guarantee better ingredients. Turn the pack around and compare the information the product actually provides.

1. Check the order of ingredients. Ingredients are listed in descending order by weight, so you can quickly see whether tomato, chickpeas or basil really is the main ingredient.
2. Compare similar products per 100 grams. This makes it easier to compare salt, sugars and fat even when suggested serving sizes are different.
3. Look at the type of fat. With pesto, hummus and puff pastry, it matters whether the product contains olive oil, another vegetable oil, butter or a different fat.
4. Do not assume that any additive automatically makes a product bad. The whole product matters, together with how much you eat and how much salt, sugar and saturated fat it contains.
5. Compare the price per kilogram. The price of one jar or tub can be misleading when the packs are different sizes.

The honest version: homemade sauce can still be too salty, and homemade hummus can contain a great deal of oil. Cooking from scratch gives you control over the ingredients; it does not automatically make a dish nutritionally better.

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Frequently asked questions

Is homemade food always healthier than store-bought food?

No. You have more control over ingredients and quantities at home, but homemade food can still be high in salt, sugar or fat. For a packaged product, compare the ingredient list and the nutrition information per 100 grams.

Do jarred sauces always contain preservatives?

No. Heat treatment, the filling process and sealed packaging can also make a sauce shelf-stable. Some products contain preservatives and others do not, so check the label on the specific product.

Which foods are usually not worth making from scratch for everyday use?

Mainly those that require a high level of precision, repeated stages and long resting times when a good ready-made version is immediately available. Puff pastry is the classic example. Soy sauce and other fermented foods are a different category altogether: making them at home is a long-term project, not a quick substitute for a bottle from the shop.

How can I save the most time when cooking from scratch?

Make a larger batch of tomato sauce and freeze it in portions. You can prepare chickpeas in advance for hummus, but blending the dip closer to serving usually gives the best texture and flavour. Always check whether a particular dish is suitable for freezing.

Are premium store-bought products comparable to homemade versions?

They can be, but the claim on the front of the pack is not proof of quality. Compare the proportion of the main ingredient, the type of fat, the salt content and the price per kilogram. Sometimes a premium product is genuinely better; sometimes you are mainly paying for the brand and packaging.

Does making food at home always save money?

No. Larger batches of sauces, soups and dips are often economical. Pesto and other foods made with expensive ingredients can cost more at home, especially if the remaining ingredients go unused.

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So, who wins?

Homemade wins for hummus, a good tomato sauce and fresh pesto because relatively little work produces a noticeable improvement in flavour. Store-bought wins convincingly for puff pastry, where the saving in time and technical effort is enormous.

Real home cooking is not a competition to see who can make absolutely everything from scratch. It is about knowing where the effort will show on the plate and where a ready-made ingredient is simply a smart tool. There is no single absolute winner in this duel: the winning choice is the one that suits the dish, the time you have and the way you cook.

#duel

Explore more kitchen duels

Honest comparisons of ingredients, techniques and everyday products — with clear differences and a practical verdict.

See all kitchen duels

AI summary: This guide compares homemade and store-bought versions of tomato and basil sauce, hummus, puff pastry and pesto Genovese. It judges each option by time, flavour, cost and control. Homemade wins for hummus, tomato sauce and fresh pesto when flavour matters and the work is modest. Store-bought wins for puff pastry because it saves major time and technique. The article also explains how to read product labels and compare price, ingredients, salt, fat and value.

Quick Dinners for Hot Days: 7 Summer Recipes for the Whole Week

When it is hot outside, dinner should not mean spending a long time standing over the stove. This weekly selection brings seven quick summer dinners, from a cold pasta salad and salmon tacos to gazpacho, fresh rolls and Greek chicken skewers.

Every day brings a different dish ready in no more than 30 minutes, along with a useful summer trick that makes preparation easier and helps preserve freshness, flavour or the right texture.

Before you start: for cold summer dishes, keep ingredients that need to stay crisp separate and add them just before serving. Keep dressings, sauces and chopped vegetables refrigerated until needed.

Jump straight to a recipe

Monday: pasta salad with peaches Tuesday: Greek rice fritters with feta Wednesday: salmon tacos with mango salsa Thursday: chilled gazpacho with feta Friday: fresh rice paper rolls with shrimp Saturday: watermelon and feta salad Sunday: chicken souvlaki with potatoes

Monday

Cold Pasta Salad with Peaches, Burrata and Crispy Bacon

A fresh sweet-and-savoury combination with velvety burrata that looks as if it came from a top restaurant.

Prep time: 20 minutes Serves: 2

Ingredients

• 160 g pasta (fusilli or penne)
• 1 large juicy peach or nectarine (not too soft, so it does not fall apart)
• 1 ball of burrata (or good fresh mozzarella)
• 50 g bacon or prosciutto
• 2 handfuls of fresh arugula
• a few fresh basil leaves

For the dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (or thick balsamic glaze)
• 1/2 tsp honey
• a pinch of salt
• freshly ground black pepper

Method

1. Cook the pasta. Pour at least 2 litres of water into a large pot and salt it generously; the water should taste like the sea. When it boils, add the pasta and cook for the time stated on the package for al dente, usually about 9 to 11 minutes.
2. Cool the pasta. Drain the pasta in a colander. This is important: rinse it under cold running water to stop the cooking and wash away excess starch. Leave it to drain well, then drizzle it with 1 teaspoon of olive oil in a bowl and toss so that it does not stick together.
3. Prepare the crispy bacon. Heat a frying pan over medium heat without adding oil. Cook the sliced bacon for 3 to 4 minutes until golden brown and crisp. Transfer it to a paper towel to drain the excess fat.
4. Prepare the peach. Wash the peach, cut it in half, remove the stone and slice it into thin wedges.
5. Make the dressing. In a small bowl, mix the olive oil, balsamic vinegar, honey, a pinch of salt and pepper well with a fork until you have a thick emulsion.
6. Assemble the salad. Place the cooled pasta, arugula, peach wedges and half of the prepared dressing in a large bowl. Toss gently.
7. Serve. Divide the salad between two plates. Tear the burrata over the top with your hands, using half for each plate, sprinkle with the crispy bacon and fresh basil, and drizzle with the remaining dressing.

Summer trick: How do you cool pasta quickly without losing flavour?

If you do not have time to wait for the pasta to cool on its own, spread it in a single thin layer on a large shallow baking tray lined with baking paper after draining. Place it in the refrigerator or freezer for 5 to 7 minutes. It will cool quickly without needing to be rinsed with lots of water, which would also wash away salt and flavour.

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More summer ideasWhat to Cook in Summer? 7 Light and Quick Dinners for Hot Days

Tuesday

Greek Rice Fritters with Feta and Refreshing Tzatziki Sauce

The perfect summer dish: crisp fritters on the outside, juicy inside, with an essential cold cucumber sauce.

Prep time: 25 minutes Serves: 2, about 6 to 8 fritters

For the fritters

• 250 g cooked rice (a great way to use leftovers from the day before; alternatively, cook fresh rice and cool it completely)
• 1 small zucchini
• 100 g feta cheese
• 1 egg
• 2 to 3 tbsp breadcrumbs (plus a little more if needed)
• 1/2 bunch fresh dill and parsley, finely chopped (use some for the tzatziki)
• salt to taste
• pepper to taste
• oil for frying or pan-cooking

For the tzatziki sauce

• 1/2 fresh cucumber
• 150 g Greek yogurt
• 1 clove garlic, finely grated
• 1 tbsp olive oil
• a few drops of lemon juice
• a pinch of salt

Method

1. Prepare the tzatziki first. Grate the cucumber. Add a pinch of salt and leave it in a colander for 5 minutes.
2. Remove the water. Squeeze the grated cucumber firmly with your hands to remove as much water as possible, as it would thin the sauce.
3. Finish the sauce. Mix the squeezed cucumber, Greek yogurt, grated garlic, olive oil, lemon juice, chopped parsley and dill, and a pinch of salt in a small bowl. Refrigerate.
4. Prepare the zucchini. Grate it in the same way as the cucumber and squeeze it firmly with your hands to remove the water.
5. Mix the fritter mixture. Place the cooled cooked rice, squeezed zucchini, hand-crumbled feta, egg, finely chopped dill and parsley, salt and pepper in a bowl. Be careful with the salt because the feta is already salty. Mix everything well with a fork or clean hands.
6. Add the breadcrumbs. Mix in 2 to 3 tablespoons of breadcrumbs. The mixture should be firm enough to shape into fritters with your hands. If it is too wet, add another tablespoon of breadcrumbs.
7. Shape the fritters. With wet hands, shape 6 to 8 fritters about 1.5 cm thick.
8. Cook the fritters. Heat 3 to 4 tablespoons of oil in a wide frying pan over medium heat. Place the fritters in the hot oil and cook for about 3 to 4 minutes on one side until golden brown and crisp. Gently turn them with a spatula and cook for another 3 minutes on the other side.
9. Serve. Place the fritters on a paper towel to absorb excess oil, then serve them warm with cold tzatziki sauce and a little fresh salad.

Summer trick: How do you prevent cucumber sauce or zucchini fritters from becoming watery?

Always salt grated cucumber and zucchini and leave them in a colander for at least 5 to 10 minutes. Then wrap them in a clean kitchen towel and squeeze firmly, as if wringing out wet laundry. You will be surprised by how much water drains away. This is the only way the tzatziki will stay thick and creamy, while the fritters remain crisp and do not fall apart during cooking.

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Wednesday

Tacos with Quick-Seared Salmon, Avocado and Mango Salsa

Exotic summer bites full of freshness, colour and rich flavours.

Prep time: 20 minutes Serves: 2, makes 6 small tacos

Ingredients

• 6 small wheat or corn tortillas (10 cm in diameter)
• 250 g fresh skinless and boneless salmon fillet
• 1 ripe mango
• 1 ripe avocado
• 1/2 red onion
• 1/2 bunch fresh cilantro (or parsley if you do not like cilantro)
• 1 lime

For the salmon

• 1/2 tsp sweet paprika
• 1/2 tsp ground cumin
• a pinch of chilli powder
• salt to taste
• olive oil

Method

1. Prepare the mango salsa. Peel the mango and cut it into the smallest possible cubes. Finely chop the red onion and cilantro. Mix the mango, onion, cilantro, juice of half the lime and a pinch of salt in a small bowl. Stir and set aside.
2. Prepare the avocado. Cut the avocado in half, remove the stone, scoop out the flesh and roughly mash it with a fork. Drizzle it with a little lime juice and season with salt to prevent it from browning.
3. Season the salmon. Cut the salmon fillet into larger bite-sized cubes, about 2 × 2 cm. Sprinkle the salmon cubes with sweet paprika, cumin, chilli and salt in a bowl, then add 1 tablespoon of olive oil. Toss gently.
4. Cook the salmon. Heat a frying pan well over medium-high heat. Cook the salmon cubes in the hot pan for only 3 to 4 minutes in total, turning them gently once or twice. The salmon should remain juicy inside and browned outside.
5. Warm the tortillas. Toast the tortillas briefly in a dry hot pan, about 10 seconds per side, until soft and flexible.
6. Assemble the tacos. Spread a spoonful of mashed avocado on each warm tortilla, add the cooked salmon cubes and generously top with the refreshing mango salsa.

Summer trick: How do you prepare perfect tacos for the beach or a picnic?

Pack all the components—the cooked salmon, mango salsa and mashed avocado—separately in small glass containers or bags. Wrap the tortillas in aluminium foil. Assemble the tacos only just before eating at the beach. This way, the tortillas will not become wet and soft, and the meal will stay fresh.

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Meat-free inspirationQuick Meat-Free Lunch: 8 New Ideas Ready in 15–25 Minutes

Thursday

Classic Chilled Gazpacho with Feta and Garlic Croutons

The perfect dinner for the hottest days, when you do not even want to go near the stove. The blender does almost all the work.

Prep time: 15 minutes, plus chilling Serves: 2

Ingredients

• 500 g very ripe red tomatoes, preferably plum tomatoes or grape tomatoes
• 1/2 green or red bell pepper
• 1/2 small fresh cucumber
• 1 small clove garlic
• 1 piece stale white bread without the crust, soaked in water and squeezed dry
• 4 tbsp good extra virgin olive oil
• 1 to 2 tbsp red wine vinegar, to taste
• salt to taste
• freshly ground pepper to taste

For the topping

• 50 g feta cheese
• a few bread cubes for croutons
• a little finely chopped cucumber or bell pepper

Method

1. Prepare the vegetables. Wash the tomatoes, cut them into quarters and remove the stems. Cut the bell pepper and cucumber into larger cubes. Peel the garlic and remove the inner germ so that it does not taste bitter.
2. Blend. Place the tomatoes, bell pepper, cucumber, garlic, and soaked and squeezed bread in a powerful blender. Blend on the highest speed for at least 1 to 2 minutes until completely smooth and velvety.
3. Season. While the blender is running on low speed, slowly pour in the olive oil in a thin stream. This will give the soup a creamy emulsion. Add the wine vinegar and season generously with salt and pepper.
4. Taste. If the tomatoes are acidic, add 1/2 teaspoon of sugar. If the soup needs more freshness, add another drop of vinegar.
5. Chill. Pour the soup into a jug and refrigerate it for at least 30 to 60 minutes, as gazpacho should be ice-cold.
6. Prepare quick croutons. This step is optional. Cook the bread cubes in a frying pan with a little olive oil and a pinch of garlic powder for 3 minutes until crisp.
7. Serve. Pour the cold soup into two deep plates or bowls. Top with crumbled feta, crispy croutons and finely chopped fresh vegetables, then drizzle with a little olive oil.

Summer trick: Ice-cold gazpacho without diluted flavour

If you want to serve the soup immediately, do not add ice cubes, as melting ice would dilute the rich tomato flavour. Instead, freeze a few tomato cubes before blending or add a few frozen red bell pepper cubes to the blender. The soup will be ice-cold immediately and full of flavour.

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Friday

Refreshing Rice Paper Rolls with Shrimp and Peanut Sauce

Light, crisp and fun to prepare. No long cooking and no heavy feeling afterwards.

Prep time: 25 minutes Serves: 2, makes about 6 rolls

Ingredients

• 6 sheets rice paper
• 12 cooked and peeled shrimp, thawed from frozen if preferred
• 1/2 cucumber, cut into very thin julienne strips
• 1 carrot, cut into very thin strips
• 50 g thin rice noodles
• 1/2 avocado, sliced
• a handful of fresh mint and cilantro leaves

For the peanut sauce

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp honey or maple syrup
• juice of 1/2 lime
• 2 to 3 tbsp warm water, for thinning

Method

1. Prepare the noodles. Place the rice noodles in a bowl and pour boiling water over them. Leave for 3 to 5 minutes, or follow the package instructions, then drain and rinse under cold water.
2. Prepare the peanut sauce. Mix the peanut butter, soy sauce, honey and lime juice in a small bowl. Slowly add the warm water, mixing with a fork until smooth and spreadable.
3. Prepare the work surface. Place a wide, deep plate or baking dish filled with lukewarm water on the counter. Also prepare a clean, slightly damp kitchen towel or wooden board.
4. Soften the rice paper. Make the rolls one at a time. Dip one sheet of rice paper into the lukewarm water for 10 to 15 seconds, no longer, as it would otherwise become too soft. Place it on the damp board or towel.
5. Add the filling. Place a small amount of noodles, a few carrot and cucumber strips, a slice of avocado and fresh herbs on the lower third of the paper. Place 2 halved or whole shrimp in the centre of the paper, slightly above the vegetables, so they will show through the wrapper.
6. Roll. Fold the bottom edge of the paper over the vegetables, fold the side edges inward, then roll tightly from the bottom upwards towards the shrimp. Repeat with the remaining rolls.
7. Serve. Cut the rolls in half and serve with the peanut sauce for dipping.

Summer trick: How do you handle rice paper so it does not stick or tear?

Dip the rice paper in lukewarm, not hot, water for no more than 10 to 12 seconds. When you remove it, it should still feel slightly firm. It will soften perfectly on the board while you add the ingredients. Lightly wipe the work surface with a damp cloth before placing down the paper so that it does not stick.

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Saturday

Summer Watermelon Salad with Feta, Black Olives and Mint

The perfect summer harmony: sweet, juicy, salty and exceptionally refreshing.

Prep time: 10 minutes Serves: 2

Ingredients

• 400 g juicy chilled seedless watermelon
• 150 g feta cheese
• 1/4 red onion, very thinly sliced
• 10 to 12 black olives
• a bunch of fresh mint

For the dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice or balsamic vinegar
• a pinch of freshly ground black pepper

Method

1. Prepare the watermelon. Remove the rind and cut the watermelon into cubes about 2 × 2 cm. It is important that the watermelon has been thoroughly chilled in the refrigerator beforehand.
2. Slice the additions. Cut the red onion into the thinnest possible slices. Wash the mint leaves. If you like, roughly chop the larger leaves and leave the smaller ones whole.
3. Assemble the salad. Arrange the watermelon cubes on a large shallow plate or in a bowl. Scatter the thin red onion half-moons over the watermelon and add the black olives.
4. Add the feta and mint. Crumble the feta over the entire salad with your hands. Do not cut it into cubes, as crumbled feta clings to the watermelon better. Sprinkle with fresh mint.
5. Season. Just before serving, drizzle the salad with olive oil and lemon juice or balsamic vinegar, then add freshly ground black pepper. There is no need to add salt because the feta is already salty enough.
6. Serve. Serve the salad immediately with a chilled piece of crusty baguette or ciabatta.

Summer trick: How do you choose the sweetest, juiciest watermelon at the market?

• Yellow spot: the underside should have a distinct yellow or creamy-yellow spot. This means it ripened in the sun.
• Sound: when you tap it, it should sound deep and hollow.
• Weight: it should feel surprisingly heavy for its size, which means it is full of sweet juice.

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Another summer menuWeekly Menu: 7 Quick Summer Lunches with Zucchini and Tomatoes

Sunday

Greek Chicken Skewers (Souvlaki) with Crispy Lemon Potatoes

A taste of a summer holiday on a Greek island that everyone will love.

Prep time: 30 minutes, plus 15 minutes for marinating Serves: 2

Ingredients

• 350 g chicken breast or skinless, boneless chicken thighs
• 4 medium potatoes
• wooden or metal skewers (if using wooden skewers, soak them in water for 10 minutes so they do not burn)

For the chicken marinade

• 3 tbsp olive oil
• juice of 1/2 lemon
• 1 clove garlic, crushed
• 1 tsp dried oregano
• 1/2 tsp salt
• pepper to taste

For the lemon potatoes

• 2 tbsp olive oil
• juice of 1/2 lemon
• 1 tsp oregano
• salt to taste

Method

1. Prepare the meat. Cut the chicken into evenly sized cubes, about 2 cm.
2. Mix the marinade. Combine the olive oil, lemon juice, crushed garlic, oregano, salt and pepper in a bowl.
3. Marinate the chicken. Add the chicken cubes, mix well and leave at room temperature for 15 minutes, or refrigerate for longer.
4. Prepare the potatoes. Peel the potatoes and cut them into thinner wedges or fries. Toss them in a bowl with the olive oil, juice of half a lemon, oregano and salt.
5. Cook the potatoes. Cook them in an air fryer at 200°C for about 18 to 20 minutes, shaking the basket once during cooking. Alternatively, bake them in a conventional or fan oven at 210°C for about 25 to 30 minutes until golden and crisp.
6. Prepare the skewers. Thread the marinated chicken cubes onto the skewers, about 4 to 5 pieces per skewer.
7. Cook the skewers. Heat a ridged grill pan or regular frying pan over medium-high heat. Cook the skewers for about 10 to 12 minutes, turning them every few minutes so that they brown evenly on all sides and develop good colour.
8. Serve. Serve the hot chicken skewers with the crispy lemon potatoes. Add a spoonful of tzatziki left over from Tuesday, if you have any, and a lemon wedge to squeeze over the meat.

Summer trick: How do you get the juiciest chicken without lighting a large grill?

The acid in the marinade—lemon juice—acts as a natural meat tenderiser. Marinate the chicken for at least 15 minutes, but no longer than 2 hours, as the acid will then begin to change the texture of the meat. Cook it in a very hot ridged grill pan or an air fryer at a high temperature. This creates a nicely browned crust outside while keeping the juices inside the meat.

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Frequently Asked Questions About Quick Summer Dinners

Can I prepare the pasta salad in advance?

You can prepare the pasta, peach, arugula and dressing in advance, but keep them separate. Add the burrata, crispy bacon and dressing just before serving so the salad does not become soggy.

Can I use freshly cooked rice for the rice fritters?

Yes, but you must cool it completely before preparing the mixture. Warm rice would soften the mixture, making it harder for the fritters to hold their shape.

How do I prevent the tacos from becoming soft?

Keep the salmon, mango salsa, avocado and tortillas separate. Assemble the tacos only just before eating because fruit juice and other moist additions quickly soften the tortillas.

Does gazpacho need to rest before serving?

It is best thoroughly chilled, so refrigerate it for 30 to 60 minutes after preparation. If you want to serve it immediately, use frozen tomato or bell pepper cubes instead of ice.

Why does rice paper tear while rolling?

It has most likely been soaked for too long or contains too much filling. Remove the paper from lukewarm water while it is still slightly firm and fill it with a smaller, evenly distributed amount of ingredients.

How do I prevent watermelon salad from releasing too much water?

Use well-chilled watermelon, assemble the salad just before serving and add the dressing only at the end. It does not need extra salt because the feta is already salty.

How long should I marinate the chicken for souvlaki?

For at least 15 minutes and no longer than about 2 hours. Longer marinating in lemon juice can begin to change the texture of the meat's surface.

To finish: summer dinner is best when preparation is short and the flavours stay fresh. With this weekly menu, the most useful thing you can do is keep cold ingredients, dressings and crispy additions separate until the last moment.

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Fluffy Lemon Ricotta Cake: A Delicate Flourless Dessert

This fluffy lemon ricotta cake is a delicate flourless dessert made with ricotta, Greek yogurt and gently whipped egg whites. Baking it in a water bath allows the cake to cook slowly and evenly, keeping it moist, soft and almost creamy.

Pan: 18–20 cm (7–8 inches) Baking time: 65 minutes Temperature: 150 °C, then 140 °C Special feature: flourless

Why is this ricotta cake so light?

The delicate texture comes from whipping the egg whites separately and folding them slowly into the ricotta mixture without vigorous stirring. Cornstarch lightly binds the batter, while the water bath prevents the edges from cooking too quickly before the centre is properly baked.

Ingredients

• 250 g ricotta
• 125 g Greek yogurt
• 4 eggs
• 70 g sugar
• 50 g cornstarch
• finely grated zest of 1 lemon
• 1 teaspoon vanilla extract or vanilla paste
• 1 teaspoon baking powder

Method

1. Prepare the pan. Completely line an 18–20 cm (7–8 inch) springform pan with baking parchment. Because the cake will be baked in a water bath, check that the pan seals properly. If you are unsure, tightly wrap the outside and bottom in several layers of aluminium foil to prevent water from leaking inside.
2. Separate the eggs. Separate the egg whites from the yolks. Make sure no yolk gets into the whites, as even a small amount can prevent them from whipping properly.
3. Make the ricotta base. Combine the ricotta and Greek yogurt in a large bowl and mix until as smooth as possible.
4. Whisk the egg yolks. Add 1 tablespoon of the sugar, the lemon zest and vanilla to the egg yolks. Whisk well, then add the mixture to the ricotta base.
5. Add the dry ingredients. Sift the cornstarch and baking powder directly into the bowl. Mix with a whisk until no lumps remain.
6. Whip the egg whites. Begin whipping the egg whites at medium speed. Gradually add the remaining sugar and continue whipping until stiff and glossy.
7. Combine the mixtures. Fold the whipped egg whites into the ricotta mixture in three additions. Work gently by hand with a spatula, using slow movements from the bottom upwards to retain as much air as possible.
8. Prepare the water bath. Pour the batter into the prepared springform pan and level the top. Place the pan inside a larger, deep baking dish. Carefully pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan.
9. Bake the cake. Bake for 30 minutes at 150 °C (300 °F). Reduce the temperature to 140 °C (285 °F) and bake for a further 35 minutes.
10. Cool the cake. Carefully remove the baked cake from the water bath and leave it to cool completely. Only then remove the sides of the pan and the baking parchment. For cleaner slices, refrigerate it for a few hours before serving.

Tip

If the ricotta is very wet, drain it before making the batter. The cake will sink slightly as it cools, which is completely normal for such a light ricotta cake. Dust it with icing sugar before serving, if desired.

How do you know when the cake is baked?

At the end of the baking time, the edges should be set, while the centre may still wobble slightly when you gently move the pan. It will firm up as it cools. Overbaking will make it lose some of its delicate, moist texture.

Frequently asked questions

Can I replace ricotta with cottage cheese?

Regular cottage cheese is grainier and often more acidic, so the result will not be the same. If ricotta is unavailable, use well-drained blended cottage cheese, but expect the cake to be slightly firmer.

Why is the cake baked in a water bath?

The hot water surrounding the pan softens the direct heat of the oven. This allows the cake to bake more slowly and evenly, prevents the edges from drying out too quickly and reduces the chance of cracks forming on the surface.

Why did the cake sink slightly as it cooled?

The batter contains plenty of whipped egg whites and only a small amount of cornstarch, so some settling during cooling is normal. To prevent excessive sinking, do not overwhip the egg whites and fold them gently into the batter.

How should I store it?

Cover the completely cooled cake and store it in the refrigerator. It is best served well chilled and should be eaten within two to three days.