7 Quick Dinners for a New Week (15–30 Minutes): No Stress, Clear Steps & Minimal Dishes

This week you get 7 brand-new quick dinners you can cook without stress: clear steps, minimal dishes, and maximum flavor. Everything is written for 2 servings and in a way that doesn’t steal your whole evening (or your sauce). And with nicer weather and warmer days coming, it’s the perfect excuse to eat well and still have time to get outside.

If you like “quick, practical, no ‘what now?’ moments”, you’re in the right place. For each day you get ingredients, steps, and a small tip. You just pick your favorite plate.

• 7 days · 7 quick dinners • 2 servings • 15–30 min • minimal dishes, minimal nerves • no overthinking

Quick answer: This article gives you 7 weeknight dinners ready in 15–30 minutes. Minimal dishes, clear steps, beginner-friendly cooking.

If you need one idea fast: pan gnocchi, chicken quesadilla or coconut curry are the fastest wins. For lighter dinners choose the warm squash salad or stuffed peppers.

This week’s menu: pan gnocchi, turkey in mustard cream sauce, warm roasted squash bowl, chicken quesadilla, coconut vegetable curry, pork medallions with apples, baked stuffed peppers.

Pick tonight’s dinner in 10 seconds:

• Fastest: Pan Gnocchi or Chicken Quesadilla (15–20 min)
• Comfort: Turkey in Mustard Cream Sauce + Couscous (20 min)
• Light: Warm Squash Salad Bowl (25–30 min)
• Big flavor, zero effort: Coconut Veg Curry + Rice Noodles (20 min)
• “Looks fancy”: Pork Medallions + Apples (20–25 min)
• Meal prep win: Baked Stuffed Peppers (25–30 min)

Shopping map (so you don’t buy random stuff):

Carbs: gnocchi, tortillas, couscous, rice noodles
Protein: turkey/chicken, pork tenderloin (optional), cheese (mozzarella/feta/grated)
Veg: cherry tomatoes, squash, arugula, bell peppers, zucchini, carrot, onions
Flavor: mustard, curry paste/powder, olive oil, butter, herbs

JUMP TO:

Monday Tuesday Wednesday Thursday Friday Saturday Sunday FAQ

• DAILY RECIPE • MONDAY Servings: 2
Time: 15–20 min
Very easy

Pan Gnocchi with Cherry Tomatoes & Mozzarella (veg)

Gnocchi go straight into the pan, no boiling. The tomatoes burst, the mozzarella melts, and dinner looks “wow”… but it’s basically one pan and 20 minutes.

INGREDIENTS (2 SERVINGS)

• 400 g fresh gnocchi (refrigerated)
• 250 g cherry tomatoes
• 125 g mozzarella
• 1 garlic clove
• 1 tbsp olive oil
• salt, pepper
• basil (optional)

METHOD

1. Pan. Heat olive oil over medium-high heat.
2. Gnocchi. Add gnocchi. Leave them alone for 2–3 minutes so they get golden on the bottom. Flip and cook 2 minutes more.
3. Tomatoes. Add halved cherry tomatoes. Cover for 2 minutes so they soften and release their juices.
4. Garlic. Add chopped garlic, stir, and cook 1 minute (just until fragrant).
5. Mozzarella. Tear mozzarella on top, cover for 1 minute so it melts.
6. Finish. Season, add basil, serve immediately.

Tip: Want it saucier? Add 2–3 tbsp water or a splash of passata and stir.

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• DAILY RECIPE • TUESDAY Servings: 2
Time: 20 min
Very easy

Turkey Bites in a Mustard Cream Sauce + Couscous (meat)

Turkey cooks fast, and this sauce gives you a “Sunday dinner vibe” in 20 minutes. Couscous is perfect here because it’s basically instant.

INGREDIENTS (2 SERVINGS)

• 300 g turkey breast
• 1 tbsp oil
• 1 small onion (optional, recommended)
• 1–1.5 tsp wholegrain mustard
• 150 ml cooking cream
• 50–80 ml water or stock (as needed)
• salt, pepper
• 120 g couscous
• 150 ml boiling water or stock

METHOD

1. Prep. Cut turkey into even 2 cm cubes. Season with salt and pepper.
2. Pan. Heat oil. If using onion, cook 2–3 minutes until softened.
3. Turkey. Add turkey and cook 5–6 minutes over medium-high, stirring occasionally until lightly browned.
4. Sauce base. Lower heat, add mustard, stir so it coats the meat.
5. Cream. Pour in cream. Add a splash of water/stock if you want it lighter. Simmer 3–4 minutes until slightly thickened.
6. Couscous. Put couscous in a bowl, season lightly, pour over boiling water/stock, cover 5 minutes, then fluff with a fork.

Tip: If the sauce gets too thick, fix it with 2 tbsp water. If it’s too thin, simmer 1 minute uncovered.

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• DAILY RECIPE • WEDNESDAY Servings: 2
Time: 25–30 min
Very easy

Warm Salad Bowl: Roasted Squash, Feta & Arugula (veg)

Roasted veggies + fresh arugula = a contrast that just works. Cut the squash small so it roasts fast, then it’s basically assembly.

INGREDIENTS (2 SERVINGS)

• 450–500 g squash (peeled)
• 1 tbsp olive oil
• salt, pepper
• 2 handfuls arugula
• 100 g feta
• 1 tsp honey or balsamic (optional)
• pumpkin seeds + pecans (optional, but recommended)

METHOD

1. Oven. Preheat to 200 °C (fan 190 °C).
2. Squash. Cut into ~1.5 cm cubes. Smaller = faster = more caramelized.
3. Season. Toss with oil, salt, pepper. Spread on a baking tray in one layer.
4. Roast. 20–25 minutes. Stir halfway for even browning.
5. Assemble. Add arugula to a plate, top with hot squash, crumble feta.
6. Finish. Add a drizzle of honey/balsamic and a handful of seeds/nuts.

Tip: Want it more filling? Add a handful of canned chickpeas for the last 8 minutes of roasting.

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• DAILY RECIPE • THURSDAY Servings: 2
Time: 20 min
Very easy

Chicken Quesadilla with Cheese & Bell Pepper (meat)

Close it between two tortillas, toast, slice. Always a win. Bonus: perfect for leftover roast chicken. Even leftover crispy chicken works.

INGREDIENTS (2 SERVINGS)

• 2 large tortillas
• 250 g chicken (cooked or raw)
• 1 bell pepper
• 120–150 g grated cheese
• 1 tsp oil (for the pan)
• salt, pepper, smoked paprika (optional)

METHOD

1. Chicken. If raw, slice into strips, season, pan-fry 5–6 minutes.
2. Pepper. Slice thinly. You can sauté it for 2 minutes to soften.
3. Build. Place one tortilla in the pan, sprinkle half the cheese, add chicken + pepper, then the rest of the cheese.
4. Close. Top with the second tortilla (or fold into a half-moon).
5. Toast. Cook 2–3 minutes per side over medium heat until golden and melted.
6. Slice. Rest 30 seconds so the cheese sets slightly, then cut into triangles.

Tip: Medium heat is the trick. Too hot = burnt tortilla, unmelted cheese.

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• DAILY RECIPE • FRIDAY Servings: 2
Time: 20 min
Very easy

Coconut Veg Curry with Rice Noodles (veg)

Coconut milk + curry paste = instant flavor with zero overthinking. Noodles cook fast and the veggies stay slightly crisp.

INGREDIENTS (2 SERVINGS)

• 200 ml coconut milk
• 1–2 tsp curry paste (to taste)
• 1 carrot
• 1 bell pepper
• 1 small zucchini
• 150 g rice noodles
• salt, soy sauce (optional)

METHOD

1. Noodles. Cover with hot water and soak 6–8 minutes (or follow package). Drain.
2. Base. Warm curry paste in a pan for 30–60 seconds until fragrant (don’t burn it).
3. Coconut. Pour in coconut milk and stir until smooth.
4. Veg. Add sliced veggies. Simmer 5–7 minutes until tender but still holding shape.
5. Combine. Add noodles, toss 1 minute. Adjust salt or add a splash of soy sauce.

Tip: For a fresher finish, add lime juice + lime zest and a little grated ginger.

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• DAILY RECIPE • SATURDAY Servings: 2
Time: 20–25 min
Very easy

Pork Medallions with Apples & Red Onion (meat)

A sweet-salty combo that looks fancy but is actually fast. The key: sear the meat quickly on high heat, then let it rest.

INGREDIENTS (2 SERVINGS)

• 2–3 pork medallions (tenderloin, ~300–350 g)
• 1 apple
• 1/2 red onion
• 1 tbsp butter
• 1 tsp oil
• 80 ml stock or water (optional, recommended)
• salt, pepper

METHOD

1. Prep. Pat the meat dry (better sear). Season with salt and pepper.
2. Sear. Heat the pan well. Add oil and sear 3–4 minutes per side (depending on thickness).
3. Rest. Move meat to a plate and rest 3 minutes (keeps it juicy).
4. Apples. In the same pan add butter, then sliced onion and apple wedges. Cook 4–5 minutes until softened and lightly golden.
5. Finish. Return meat, add stock/water and bring to a quick simmer to tie everything together.

Tip: For a simple pan sauce, add a few tbsp stock/water and scrape up the browned bits.

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• DAILY RECIPE • SUNDAY Servings: 2
Time: 25–30 min
Very easy

Baked Stuffed Peppers (Couscous, Herbs & Cheese) (veg)

The oven does most of the work. Great for meal prep too: bake extra and you’ve got dinner for the next day.

INGREDIENTS (2 SERVINGS)

• 3 large bell peppers
• 120 g couscous
• 150 ml boiling water or stock
• 80–100 g cheese (feta, mozzarella or mix)
• parsley or chives
• salt, pepper
• a few tbsp tomato sauce/passata (optional, for extra juiciness - recommended)

METHOD

1. Oven. Preheat to 190 °C.
2. Peppers. Slice in half lengthwise, remove seeds and white ribs.
3. Couscous. Put couscous in a bowl, season lightly, pour over boiling water/stock, cover 5 minutes, then fluff with a fork.
4. Filling. Mix in chopped cheese and herbs. Season with pepper.
5. Stuff. Fill peppers to the top. For extra juiciness, add tomato sauce to the bottom of the baking dish.
6. Bake. 20–25 minutes until peppers soften and the cheese is lightly golden.

Tip: If you have canned corn, peas, or beans, add a handful to the couscous for a more filling version.

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If you want more “15–30 min, no stress” meals:

👉 Browse the full 30-minute meals collection
(same format: clear steps, minimal dishes, beginner-friendly)

FAQ

What are the best quick dinners for weeknights?
Meals that use one pan, one tray or one main base (gnocchi, tortillas, curry). They cook fast and don’t create dish chaos.

Can I swap ingredients without ruining the recipe?
Yes. Keep the structure: carb + protein + veg + sauce/seasoning. Swap couscous for rice, arugula for spinach, turkey for chicken, etc.

What if I don’t have curry paste?
Use curry powder + a pinch of garlic powder + a splash of soy sauce. Warm spices first for 30 seconds, then add coconut milk.

How do I cook chicken/turkey so it stays juicy?
Don’t overcook. Use medium-high heat, cut pieces evenly, and stop cooking as soon as the inside turns fully white and juices run clear.

Which recipes are best for meal prep?
Stuffed peppers and coconut curry keep well. Make extra and store in the fridge. Reheat gently with a splash of water.

Can I scale these recipes for 4 servings?
Yes. Double ingredients. Use a larger pan/tray and cook in batches if the pan is crowded (crowding = steaming, not browning).

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Top 3 Carnival Recipes: Krofi, Flancati & Miške (tested, works every time)

Carnival sweets have one thing in common: they want to be golden, light, and drama-free. Below you get the 3 most searched classics in Slovenia (krofi, flancati, miške) in my 2026 format: clear steps, tested amounts, and small tricks so it works the first time, not the fourth.

If you like “golden, airy, no panic”, you’re in the right place. Three recipes, three classics, one goal: crisp outside, soft inside.

3 recipes Carnival classics 170–180 °C oil Clear steps FAQ at the end

JUMP TO:

Krofi Flancati Miške FAQ

CARNIVAL CLASSIC #1

Krofi (soft, with the signature “ring”, no raw center)

A krof isn’t “heavy” if you give it three things: a proper rise, the right oil temperature, and calm frying. This is the classic version, with a splash of rum and lemon zest so it smells like a celebration, not like oil.

INGREDIENTS (makes about 10–12 doughnuts)

350 g all-purpose flour
40 g sugar
1/2 tsp salt
7 g active dry yeast (or 25 g fresh yeast)
2 egg yolks
180 ml milk (lukewarm)
40 g butter (melted, not hot)
1 tbsp rum (optional, recommended)
1 tsp vanilla (or vanilla sugar)
zest of 1/2 lemon (optional, recommended)
oil for frying
apricot jam for filling + powdered sugar

METHOD

1. Get everything ready. Milk should be lukewarm (warm to the touch, not hot). Melt butter and let it cool for 5 minutes so it’s not hot. This keeps the yeast happy.
2. Yeast (if using fresh). Add 1 tsp sugar to the milk, crumble in yeast, stir, and rest 10 minutes until foamy. If using dry yeast, mix it straight into the flour.
3. Dry mix. In a large bowl mix flour, sugar, and salt (keep salt away from yeast if you’re activating it in milk).
4. Wet. Add yolks, vanilla, rum, and lemon zest. Pour in the milk (with activated yeast, or plain milk if dry yeast is already in the flour).
5. Start kneading. Mix until a rough dough forms, then knead 3–4 minutes until it starts to smooth out.
6. Add butter gradually. Add melted butter in 2–3 additions. Knead well after each addition until absorbed. This is a key trick for a lighter dough.
7. Knead to “windowpane”. Knead 8–10 minutes total (mixer or by hand) until smooth and elastic. Test: pinch off a piece and stretch it into a thin “film” without tearing right away. If sticky, add flour 1 tbsp at a time (don’t dump in loads).
8. First rise. Lightly oil the bowl, turn the dough in it, cover, and let rise 60–90 minutes until doubled. Cooler room = longer. Longer is better than too short.
9. Shape. Turn out onto a lightly floured surface. Don’t punch it aggressively, just gently flatten. Roll to 1.5–2 cm thick. Cut rounds. Bring scraps together gently, rest 10 minutes, then roll again and cut more.
10. Second rise. Place rounds on a floured cloth or baking paper. Cover and proof 30–45 minutes until noticeably puffy and they “wobble” when you touch them lightly.
11. Oil setup. Pour at least 4–5 cm oil into a pot so doughnuts can float. Heat to 170–175 °C. No thermometer: a small dough piece should float up in 10–15 seconds and fry evenly, not darken instantly.
12. Fry side 1 (covered). Place doughnuts top-side down (the side that was facing up while proofing). Cover and fry 2–3 minutes. The lid helps the top cook faster and encourages the ring.
13. Fry side 2 (uncovered). Flip and fry 2–3 minutes uncovered. If they brown too fast, oil is too hot. If they stay pale and soak oil, it’s too cool.
14. Drain. Lift out onto paper towels. Don’t stack them, or they’ll steam and go soggy.
15. Fill. When lukewarm (not hot), fill with apricot jam using a piping bag/syringe. Dust with powdered sugar.

Tip: A “raw center” is almost always oil that’s too cool or dough that didn’t proof enough. Stable oil + puffy dough = a proper ring and a soft inside.

CARNIVAL CLASSIC #2

Flancati (thin, crisp, no chewiness)

Flancati are a patience test if you roll them too thick. When properly thin, they’re the easiest win: quick, fragrant, and with the best crunch of the season.

INGREDIENTS (makes 2 large trays)

300 g all-purpose flour
30 g sugar
1/2 tsp salt
2 eggs
40 g sour cream or thick yogurt
2 tbsp rum (helps reduce oily smell)
1 tbsp oil or melted butter
1/2 tsp baking powder (optional, for a slightly softer bite)
oil for frying
powdered sugar

METHOD

1. Dry mix. In a bowl mix flour, sugar, salt (and baking powder if using).
2. Wet add-ins. Add eggs, sour cream/yogurt, rum, and oil (or melted butter).
3. Knead. Knead into a smooth dough. It should be firm but pliable. If too sticky, add flour 1 tbsp at a time. If too dry, add 1–2 tsp sour cream or a splash of water.
4. Rest. Wrap the dough and rest 20–30 minutes. This is why you can roll it thin without fighting it.
5. Roll very thin. Lightly flour the surface. Roll to 1–2 mm. If unsure: thinner is better. Thick flancati turn chewy.
6. Cut. Cut rectangles/diamonds. Make a slit in the middle and pull one end through for a twist if you like.
7. Oil temperature. Heat oil to 175–180 °C. No thermometer: a dough strip should sizzle immediately and lightly brown in ~30–45 seconds.
8. Fry in batches. Fry 30–60 seconds per side. Flip when bubbles appear and edges turn lightly golden. Don’t wait for dark brown, that’s already dry.
9. Drain. Move to paper towels. Don’t pile them up, so they stay crisp.
10. Dust. Dust with powdered sugar while still warm so it sticks.

Tip: If they soak up oil, the oil is too cool. If they brown too fast, it’s too hot. The goal is lively frying and an even golden color.

CARNIVAL CLASSIC #3

Miške (quick, airy, no greasy aftertaste)

Miške are the shortcut to carnival vibes without two hours of proofing. Mix the batter, heat the oil, and in 15 minutes you’ve got a pile of golden bites that disappear faster than confetti.

INGREDIENTS (makes 20–25 fritters)

200 g plain yogurt (or kefir)
2 eggs
40 g sugar
1 packet vanilla sugar (or vanilla)
220 g all-purpose flour
10 g baking powder (1 packet)
pinch of salt
1 tbsp rum (optional, recommended)
lemon zest (optional, recommended)
oil for frying
powdered sugar

METHOD

1. Wet bowl. In a bowl whisk yogurt (or kefir), eggs, sugar, vanilla, and a pinch of salt. Add rum and zest if using.
2. Dry bowl. In a second bowl mix flour and baking powder so the baking powder is evenly distributed (prevents “bitter pockets”).
3. Combine. Add dry to wet. Stir just until no dry spots remain. Batter should be thick, but still drop from a spoon in a wide ribbon. Too runny: add 1–2 tbsp flour. Too thick/tearing: add 1–2 tbsp yogurt.
4. Rest 5 minutes. Let batter sit 5 minutes so flour hydrates. This makes them lighter and helps them absorb less oil.
5. Oil. Pour 4–5 cm oil into a pot and heat to 170–175 °C. No thermometer: a small drop of batter should float up and sizzle actively without turning dark instantly.
6. One test fritter. Fry one “test” fritter to check browning speed. If it browns in ~20 seconds, the oil is too hot. If it stays pale after a minute, it’s too cool.
7. Portioning. Use two teaspoons to drop small dollops (about walnut-size). Push batter off one spoon with the other into the oil. Don’t make them big, or they’ll brown outside and stay heavy inside.
8. Fry. Fry 2–3 minutes. Turn gently once the bottom starts browning (or if the oil flips them, still check for even color). Aim for an even golden-brown finish.
9. Don’t overcrowd. Fry in small batches. Overcrowding drops the oil temp and makes them absorb oil.
10. Drain. Lift out with a slotted spoon onto paper towels. Rest 1–2 minutes to drain.
11. Dust. Dust with powdered sugar while warm. Optional: toss in cinnamon sugar for extra “wow”.

Tip: “Greasy miške” usually come from oil that’s too cool or frying too many at once. Small batches + stable oil = clean taste and airy texture.

FAQ: carnival frying without a disaster

Why don’t my krofi have the “ring”?

The ring is a mix of a good second proof and stable oil temperature. Under-proofed dough or wrong oil temp usually means no ring.

How do I stop them from soaking up oil?

Most often the oil is too cool or you’re frying too many at once. Frying should be lively, and the oil temperature should stay stable.

Do I need a thermometer?

Not required, but it’s the fastest way to get repeatable results. Without one, use a small test piece and watch the browning speed.

Which oil is best for frying?

Use a higher smoke-point oil (sunflower or peanut). Keep it fresh and deep enough so the dough can float.

7 Quick Dinners for a New Week: Clear Steps, Big Flavor (15–30 min)

New week, new round of quick dinners. This time you get 7 meals with clear steps, minimal dishes, and big flavor. Written so even beginners can cook without the “what now?” moment.

If you like “quick, practical, no what-now”, you’re in the right place. Every day comes with ingredients, steps, and one useful tip. You just pick your plate.

7 days • 7 quick dinners 2 servings 15–30 min minimal dishes no fuss

JUMP TO:

Monday Tuesday Wednesday Thursday Friday Saturday Sunday FAQ

DAILY RECIPE MONDAY

Serves: 2

Time: 20–25 min

Very easy

Lemon Caper Butter Chicken (pan sauce style)

Monday should be “quick and done right”. Sear the chicken first, then build a sauce in the same pan. Lemon and capers keep it bright, butter ties everything together, and it looks like you worked harder than you did.

INGREDIENTS (SERVES 2)

• 2 chicken breast fillets (about 300–350 g)
• 1 tbsp oil
• 1 tbsp butter
• 1 garlic clove, finely chopped
• juice of 1/2 lemon
• 1 tbsp capers
• 120 ml water or stock
• salt, pepper
• to serve: couscous or boiled potatoes

METHOD

1. Prep the chicken. Pat the chicken dry with paper towels (this helps it brown instead of “steam”). Season with salt and pepper.
2. Sear. Heat a pan over medium-high heat. Add oil. Place the fillets in and leave them alone for 4–5 minutes until nicely browned. Flip and cook 4–5 minutes more (thicker fillet: +1–2 minutes).
3. Rest. Transfer chicken to a plate and cover loosely. Don’t skip this, it keeps the meat juicy.
4. Sauce base. In the same pan add butter. Once melted, add garlic and stir for 20–30 seconds until fragrant.
5. Deglaze. Pour in water/stock and scrape the browned bits from the bottom. That’s flavor, not “mess”.
6. Finish the sauce. Add lemon juice and capers. Simmer 2–3 minutes until slightly reduced.
7. Combine. Return chicken (plus any juices from the plate) to the pan, spoon sauce over, and warm through for a couple of minutes. Serve right away.

Tip: For a smoother, glossier sauce, swirl in 1 tsp cold butter at the very end.

DAILY RECIPE TUESDAY

Serves: 2

Time: 15–20 min

Very easy

Pasta with Peas, Mint & Cream Cheese (instant sauce)

Tuesday is for something fresh. Peas add a sweet contrast, mint gives it a “click”, and cream cheese makes a sauce in one move. This is the kind of dinner that looks clever, but it’s just three things done right.

INGREDIENTS (SERVES 2)

• 200 g pasta
• 150 g peas (frozen)
• 80 g cream cheese
• 1 garlic clove, finely chopped
• 1–2 tbsp olive oil
• a handful of fresh mint (or 1/2 tsp dried)
• salt, pepper
• optional: 1–2 tbsp parmesan

METHOD

1. Water. Bring a large pot of water to a boil. Salt it well (salty water = tasty pasta).
2. Pasta. Cook al dente. Set the timer to 1 minute less than the package suggests. Save 1/2 cup pasta water.
3. Peas. Add peas to the same pot for the last 2 minutes, just to heat through.
4. Base. Heat oil in a pan and cook garlic for 20–30 seconds (fragrant, not browned).
5. Sauce. Lower the heat. Add cream cheese + 3–4 tbsp pasta water. Stir until smooth.
6. Combine. Add drained pasta with peas. Toss 30–60 seconds until coated.
7. Finish. Stir in mint, pepper, and parmesan if using. Taste and adjust salt.

Tip: For extra freshness, add 1 tsp lemon juice at the very end.

DAILY RECIPE WEDNESDAY

Serves: 2

Time: 15–25 min

Very easy

Skillet Tortilla Bake (tortilla “quiche” in a pan)

Wednesday is a “what do I have?” dinner. Tortilla is the base, eggs and cheese hold it together, and any leftover veggies or ham get a second life. The result sits somewhere between pizza and quiche, just without the oven.

INGREDIENTS (SERVES 2)

• 2 large tortillas (or 1 extra large)
• 4 eggs
• 80–120 g cheese (grated or torn)
• 1 tbsp oil
• a handful of filling (ham, bell pepper, spinach, onion…)
• salt, pepper

METHOD

1. Eggs. Whisk eggs with salt and pepper.
2. Pan. Heat oil in a pan with a lid (24–26 cm). Keep heat medium.
3. Tortilla. Place tortilla in the pan. If it lifts, press it down for 10 seconds with a spatula.
4. Filling. Add filling. If it’s firm (onion, bell pepper), quickly sauté it first for 2–3 minutes so it’s not raw.
5. Pour. Pour eggs over, spreading evenly.
6. Cheese. Sprinkle cheese on top.
7. Cook. Turn heat to low, cover and cook 6–8 minutes until the eggs are set. If the center still jiggles, give it 1–2 minutes more.
8. Serve. Uncover for the last minute so the top dries slightly. Slice like pizza.

Tip: For more crunch, cook the last minute uncovered and slightly increase the heat.

DAILY RECIPE THURSDAY

Serves: 2

Time: 20–25 min

Very easy

Creamy Red Lentil Stew with Coconut Milk (fast & filling)

Red lentils are the fastest route to a stew that actually fills you up. Curry brings warmth, coconut makes it creamy, and lime keeps it light. One pot, one spoon, peace.

INGREDIENTS (SERVES 2)

• 120 g red lentils
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 tbsp oil
• 1–2 tsp curry powder (to taste)
• 300 ml water or stock
• 200 ml coconut milk
• salt
• to finish: lime or lemon juice

METHOD

1. Base. Heat oil in a pot. Add onion and cook 3–4 minutes until softened.
2. Spices. Add garlic and curry. Stir 20–30 seconds until fragrant.
3. Lentils. Rinse lentils in a sieve and add to the pot.
4. Cook. Add water/stock. Bring to a boil, then reduce to a gentle simmer and cook 12–15 minutes until tender.
5. Creamy. Stir in coconut milk and cook 2 minutes more.
6. Texture. Too thick? Add a splash of water. Too thin? Simmer 2–3 minutes uncovered.
7. Finish. Salt to taste and add lime/lemon juice at the end.

Tip: Want it heartier? Stir in a handful of spinach in the last minute, or add a bit of canned chickpeas.

DAILY RECIPE FRIDAY

Serves: 2

Time: 15–20 min

Very easy

Pork Strips with Honey, Soy & Garlic (quick stir-fry)

This is Friday “takeout flavor” without waiting for delivery. The biggest stir-fry mistake is a pan that isn’t hot enough. If it’s hot, you get color, the sauce clings, and it’s exactly what you want.

INGREDIENTS (SERVES 2)

• 300 g pork (thin strips)
• 1–2 tbsp oil
• 2 garlic cloves, chopped
• 2 tbsp dark soy sauce
• 1 tbsp honey
• pepper
• to serve: rice or noodles

METHOD

1. Prep. Slice pork into thin strips and pat dry (dry meat sears better).
2. Heat. Heat a pan over high heat. Add oil.
3. Sear. Spread meat in a single layer. Leave 60–90 seconds, then stir. Cook 4–5 minutes total.
4. Garlic. Add garlic and stir 20–30 seconds.
5. Sauce. Stir in soy sauce and honey. Cook 1–2 minutes until the sauce clings.
6. Finish. Add pepper. Serve with rice or noodles.

Tip: For a stickier glaze, add 2 tbsp water and boil hard for 1 more minute.

DAILY RECIPE SATURDAY

Serves: 2

Time: 20–25 min

Very easy

Baked Feta with Tomatoes & Chickpeas (sheet pan)

Saturday is for a dinner that’s basically on autopilot. Everything goes on one pan, chickpeas get a little edge, tomatoes turn saucy, feta melts into the mix, and then you finish with herbs and lemon.

INGREDIENTS (SERVES 2)

• 200 g feta
• 1 can chickpeas (about 400 g, drained + rinsed)
• 250–300 g cherry tomatoes
• 1–2 tbsp olive oil
• oregano/thyme
• salt, pepper
• to finish: lemon juice
• optional: fresh herbs (parsley/basil)
• to serve: bread/toast

METHOD

1. Oven. Preheat to 200°C.
2. Tray. Spread chickpeas and tomatoes on a baking tray. Drizzle with oil, add herbs, a pinch of salt and pepper.
3. Feta. Place feta in the center and drizzle with a little oil.
4. Bake. Bake 18–20 minutes until tomatoes burst, chickpeas lightly roast, and feta softens.
5. Mix. Lightly mash feta and tomatoes with a fork to create a saucy base. Just stir the chickpeas so they keep their texture.
6. Finish. Add lemon juice and fresh herbs if you like. Serve with bread.

Tip: Want more flavor without extra work? Add a pinch of chili flakes or smoked paprika before baking.

DAILY RECIPE SUNDAY

Serves: 2

Time: 25–30 min

Very easy

“Cheat” Risotto with Zucchini & Mascarpone (creamy, no drama)

Sunday should be soft. This isn’t the classic stir-all-day risotto. It’s a smart shortcut: cook the rice separately, then bind it with zucchini and mascarpone. Creamy, cozy, and zero stress.

INGREDIENTS (SERVES 2)

• 150 g rice
• 1 medium zucchini
• 1 garlic clove, chopped
• 1 tbsp olive oil
• 2 tbsp mascarpone
• 2–3 tbsp parmesan
• salt, pepper
• if needed: a splash of water or stock

METHOD

1. Rice. Rinse and cook rice according to package directions (cooked, not mushy). Drain.
2. Zucchini. Cut zucchini into small cubes or thin half-moons (smaller pieces cook faster).
3. Sauté. Heat oil in a pan, add zucchini and cook 6–8 minutes until softened and lightly browned. If it starts sticking, add 1 tbsp water.
4. Garlic. Add garlic and stir 20–30 seconds.
5. Combine. Add cooked rice. Stir in mascarpone and parmesan.
6. Texture. If it feels too thick, add 2–4 tbsp water/stock and stir until creamy.
7. Finish. Season with salt and pepper. Serve immediately.

Tip: For a fresher finish, add a little lemon zest or a few drops of lemon juice at the end.

FAQ

Is everything really for 2 servings?

Yes. For 4 servings, double the ingredients. For stir-fry and sheet-pan meals, avoid overcrowding so the pan stays hot and roasts properly.

What is “pasta water” and why save it?

It’s starchy water that helps sauces turn creamy and cling to pasta. For this dinner, it’s the easiest trick for a “wow” texture.

How do I know the pan is hot enough for stir-fry?

The oil should shimmer and the meat should sizzle the moment it hits the pan. If it releases lots of liquid and starts boiling, the pan is too cool or too crowded.