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.

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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