Onion vs Shallot: Which One Should You Use in Cooking?

Onion and shallot look so similar at first glance that many people would happily throw them into the same pan without thinking twice. And yes, sometimes that works perfectly fine. But in cooking, the difference between them is bigger than it seems. One is more robust, the other more elegant. One builds a strong flavour base, while the other adds a finer, almost buttery note.

This #duel is very practical: onion versus shallot. Which one should you use for stew, which one for sauce, which one is better in salad, and can you really swap one for the other every time?

#duel

Two relatives, two different jobs in the kitchen

Onion is a strong base, while shallot is a gentler aromatic detail. One builds flavour from the beginning, the other rounds it off more delicately. The right choice depends on the dish, not on habit.

In short: onion is more universal, stronger and better suited for dishes that cook for a longer time. Shallot is milder, sweeter and more refined, so it shines in sauces, dressings, salads and dishes where you do not want the onion flavour to take over the entire plate.

Onion Shallot Main differences How to use them Substitution Mistakes Winner FAQ

Onion: the kitchen base that gives a dish its backbone

Onion is one of those ingredients we often take for granted. You chop it, fry it, and move on. But onion is often the very first step that gives a dish depth, sweetness, aroma and that familiar feeling of home cooking.

It works best in dishes that need a stronger base. Think stews, soups, sauces, risottos, meat dishes, vegetable bases and everything where onion is fried, cooked or slowly softened long enough to lose its raw sharpness and become sweet.

Its advantage is clear: it is easy to find, affordable, strong and extremely useful. Its weakness is that it can quickly dominate more delicate dishes. If you use too much or do not cook it properly, it can taste sharp, heavy and sometimes a little too loud.

Onion is best for:

• stews, casseroles and one-pot dishes,
• fried bases for sauces,
• soups and vegetable bases,
• meat dishes that need a stronger aroma,
• baked dishes, pies, fillings and risottos.

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Shallot: finer, milder and less aggressive

Shallot is a relative of onion, but it behaves a little differently in the kitchen. It has a milder, sweeter and more refined flavour. It is not as sharp as regular onion, which makes it ideal when you want aroma without an onion punch landing on the table.

It works especially well in dishes where the onion-like flavour should stay in the background. For example, in butter sauces, wine sauces, dressings, marinades, salads, tartare-style preparations, fish dishes and more delicate plates. Shallot pairs beautifully with butter, wine, vinegar, cream and herbs.

Its advantage is elegance. Its weakness is price and size. Shallots are usually more expensive, smaller and less practical when you need larger quantities. If you are making a big pot of stew with shallots, you may quickly start wondering whether you are cooking lunch or assembling a tiny onion mosaic.

Shallot is best for:

• fine sauces with wine, butter or cream,
• salad dressings and vinaigrettes,
• tartare-style dishes and cold spreads,
• fish and seafood dishes,
• dishes where you want a gentle onion note without sharpness.

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The main differences between onion and shallot

The biggest difference is flavour. Onion is stronger, more intense and more direct. Shallot is milder, sweeter and more rounded. If onion lays the foundations of a dish, shallot takes care of the details.

The second difference is use. Onion handles long cooking, frying and stronger seasonings very well. Shallot is better for quicker preparations and delicate dishes where you do not want to cover the other flavours.

The third difference is texture. Onion contains more water and softens beautifully when fried, while with longer cooking it almost melts into the base of the dish. Shallot is smaller, more compact and softens faster, so you need to be careful not to burn it.

Feature

Onion

Shallot

Flavour

Stronger, more intense, more direct

Milder, sweeter, more refined

Best use

Stews, soups, one-pot dishes, bases

Sauces, dressings, salads, fish dishes

Frying

Handles longer frying well

Softens faster and burns faster

Price

Usually cheaper

Usually more expensive

Everyday use

Very high

Excellent, but more specific

The simplest rule: use onion when the dish needs a base. Use shallot when the dish needs gentle aroma without onion shouting through the plate.

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When should you use onion and when should you use shallot?

If you are preparing a dish that cooks for a long time, use onion. In stew, bean soup, meat sauce or a rich vegetable base, onion creates real depth. Shallot would not be wrong there, but it is often unnecessarily expensive and too delicate for such a strong dish.

If you are making a quick sauce, dressing or delicate dish, use shallot. In a sauce with white wine, butter and herbs, shallot will usually work much better than regular onion. The same goes for salad dressings, where raw onion can quickly become too aggressive.

For salads, shallot is often the better choice. Thinly sliced, it adds aroma without destroying everything else in the bowl. Onion can also be excellent in salads, but it is smart to soak it briefly in cold water or quickly marinate it in vinegar to calm down some of the sharpness.

For stew

Use onion. You need strength, sweetness and a base that can handle long cooking.

For wine sauce

Use shallot. It is milder and combines more beautifully with wine, butter and cream.

For salad dressing

Use shallot. Onion can be too strong, especially when raw.

For one-pot dishes

Use onion. It gives more base, more sweetness and a more familiar home-cooked flavour.

Practical examples

• For stew: onion.
• For wine sauce: shallot.
• For tomato sauce: onion or shallot, depending on how delicate the dish is.
• For salad dressing: shallot.
• For burgers: onion, either fresh, fried or caramelised.
• For fish: shallot.
• For one-pot dishes: onion.

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Can you substitute onion for shallot?

Yes, but not always without consequences. If a recipe calls for shallot, you can use a smaller amount of onion, preferably white or yellow onion, and chop it very finely. In raw dishes, soak it in cold water or vinegar for a few minutes before using it, so the sharpness calms down.

If a recipe calls for onion, you can use shallot, but the flavour will be milder and slightly sweeter. In dishes that need a strong base, the result may be less full. That is not a disaster, but the result will be different.

Substitution in practice

1 medium onion is roughly equal to 2 to 3 larger shallots.

1 shallot is roughly equal to 2 to 3 tablespoons of finely chopped onion.

For sauces and dressings, start with a smaller amount, because onion can quickly take over.

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The most common mistakes

1. Using onion in a dish that is too delicate

This is most noticeable in cold dressings, sauces and delicate dishes. The result is a flavour where onion arrives first, then nothing happens for a while, and somewhere in the background the other ingredients wave politely.

2. Not frying onion long enough

If you just throw onion into a pan, stir it twice and move on, the flavour will stay raw and sharp. Onion needs time to become sweet and pleasant.

3. Frying shallot for too long

Because it is smaller and more delicate, it burns faster. Burnt shallot is not refined. It is bitter, and bitterness can ruin a gentle sauce very quickly.

4. Using the same amount when swapping them

Onion and shallot are not always a one-to-one substitute. Onion is stronger, so if you use it instead of shallot, use less and chop it more finely.

The most useful rule: let onion work where the dish cooks for a long time. Use shallot where you want a calmer, finer and less aggressive flavour.

So, who wins?

If we judge by usefulness, availability and everyday cooking, onion wins. It is the base of a huge number of dishes, it is affordable, and it is strong enough to handle almost anything: from stew to soup, from risotto to roast dishes.

If we judge by refinement, gentleness and a more elegant flavour, shallot wins. In sauces, dressings and more delicate dishes, it makes a difference. It does not shout. It connects flavours quietly and smoothly.

The final decision

• For everyday cooking: onion.
• For fine sauces and dressings: shallot.
• For stews, soups and one-pot dishes: onion.
• For salads, tartare-style dishes and delicate plates: shallot.

My honest advice? Always keep onions at home, and use shallots when you want to add a little more finesse to a dish. Shallot does not need to replace onion. Let it have its own role. Onion should build the foundations, while shallot should take care of those small flavour details that make a dish jump from “quite okay” to “this has something extra”.

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Frequently asked questions

Can I use regular onion instead of shallot?

Yes, but use a smaller amount and chop it very finely. In raw dishes, you can soak it in cold water or vinegar for a few minutes to reduce some of the sharpness.

Can I use shallot instead of onion?

Yes. The dish will usually be milder, slightly sweeter and less intense. In stews, one-pot dishes and strong bases, the result may be less full.

Which one is better for sauces?

For fine sauces, shallot is often the better choice, especially in sauces with wine, butter, cream or herbs. For stronger tomato and meat sauces, onion also works very well.

Which one is better for salad?

Shallot is usually better for salads because it is milder and less sharp. Onion can also be great, but it is best sliced very thinly or soaked briefly before using.

How many shallots should I use instead of one onion?

Instead of one medium onion, use about 2 to 3 larger shallots. The exact amount depends on size and how intense you want the flavour to be.

More kitchen duels

If you are interested in practical differences between ingredients we often use almost automatically, take a look at the #duel section. There, ingredients do not debate politely in gloves. They go straight into the pan.

See all articles from the #duel section

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Strawberry Phyllo Pie: A Quick Summer Dessert with Creamy Filling

When you have strawberries, phyllo pastry and a few minutes at home, you can make a very simple dessert that looks much more “fancy” than it actually is. This strawberry phyllo pie is one of those desserts where you tear the pastry, pour over a creamy mixture, add fruit and let the oven do most of the work.

The result is a light, juicy and fragrant pie that goes beautifully with a cup of coffee, but you can also serve it as a quick dessert after lunch. The strawberries add freshness, while the phyllo pastry becomes pleasantly crispy on top and soft on the inside during baking.

Quick sweet treat

A simple fruit dessert made with torn phyllo pastry, a creamy filling and fresh strawberries. No complications, no heavy preparation and no feeling that you had to turn half the kitchen upside down just to make dessert.

Preparation time about 10 minutes

Baking time 30 to 40 minutes

Quantity for a smaller baking dish

Ingredients

• 200 g phyllo pastry
• 200 g strawberries
• 50 g melted butter
• 200 g sweet cream or cooking cream with 20 to 30% fat
• 50 g sugar
• 1 egg
• vanilla sugar to taste

Preparation

1. Preparing the phyllo pastry

Tear the phyllo pastry into smaller pieces. Gently loosen the pastry pieces with your hands so they do not stick together too much. Then spread them over the baking dish and drizzle or brush them evenly with melted butter.

2. Preparing the creamy filling

In a bowl, mix the egg, sugar and vanilla sugar. Mix until the ingredients are combined and the mixture becomes slightly lighter. Then add the cream and mix well to get a smooth filling.

3. Assembling the pie

Pour the prepared creamy filling evenly over the torn phyllo pastry. Wash the strawberries, clean them, cut them into slices or smaller pieces and arrange them on top.

4. Baking

Bake the pie in a preheated oven at 180 °C for about 32 to 36 minutes. It is done when the top is nicely golden, the filling is firmly baked and no longer liquid.

My tip

If you want a sweeter version, you can sprinkle a little powdered sugar over the baked pie. It is also very good served warm, with a spoonful of Greek yogurt, a scoop of vanilla ice cream or simply on its own, without any circus on the plate.

More Sweet Ideas to Bake Next

If this strawberry phyllo pie feels like your kind of dessert, light, creamy, fruity and simple enough for a regular day, then there are a few more sweet ideas waiting for you. Some are chocolatey, some are creamy, and some are perfect when you want a dessert that looks a little more special without turning baking into a full kitchen expedition.

For a richer chocolate moment, try the cheesecake brownie, where two classic desserts meet in one creamy bake. If you want to stay in a soft, elegant dessert mood, the Bavarian desserts guide brings together Bavarian cream, strawberry cake, cream slices and dessert glasses. And for something refreshing, the ice cream Swiss roll is a lovely make-ahead dessert for warmer days.

Cheesecake Brownie Bavarian Desserts Ice Cream Swiss Roll

Quick Weekly Dinner Menu: 7 Easy Dinners Ready in 30 Minutes

A new week, a new round of quick dinners. This time, without hiding behind the usual “chicken in sauce with something on the side”, because that kind of dinner routine can get tired very quickly. This weekly menu is a little more colourful, a little more urban, a little bolder and still simple enough that you do not need a kitchen diploma to pull it off.

The dishes in this menu can be prepared in around 30 minutes. Some are truly fast, others need just a bit more organisation, but nothing here will keep you standing at the stove all evening. The idea stays the same: quick, tasty, useful and without unnecessary kitchen drama.

Below you will find seven quick dinners for the week and two bonus recipes. The instructions are written in a clear, detailed way, so even someone who is not completely confident in the kitchen can follow along without feeling lost.

Quick dinner in 30 minutes

This weekly menu is made for evenings when you want a proper dinner, but you do not want to spend half the night standing at the stove. The dishes are varied, quick to prepare and interesting enough to keep the week from falling into the same dinner routine.

Weekly dinner menu

MondayKorean egg rice with minced meat and cucumber

TuesdayPan-seared polenta with mushrooms and cheese cream

WednesdaySpaghetti with breadcrumbs, sardines and lemon

ThursdayHalloumi with honey-glazed vegetables and bulgur

FridayAsian-style pork neck lettuce wraps

SaturdayRice noodles with peanut sauce, egg and carrot

SundayBeef strips with beetroot and horseradish sauce

Weekly bonusChicken livers and tuna steak for evenings when you want a swap

Monday Tuesday Wednesday Thursday Friday Saturday Sunday Bonus

How to use this menu

You do not have to follow the week like a military timetable. If you have more time on Monday, make the dish that was planned for Thursday. If you have leftover rice, use it for the Korean egg rice. If you have leftover vegetables, add them to bulgur, noodles or lettuce wraps. Your kitchen should work for you, not the other way around.

For faster cooking, it helps to keep a few basics at home: rice or bulgur, pasta, breadcrumbs, eggs, yoghurt, lemon, soy sauce, mustard, peanut butter and some vegetables. These are not fancy ingredients for decorating the pantry. They are small kitchen helpers for evenings when the fridge stares back at you and says absolutely nothing.

Monday

Korean egg rice with minced meat and cucumber

This is a quick dinner with plenty of flavour and very little fuss. The base is rice, which you can cook fresh or use from the day before. The minced meat gets its flavour from soy sauce, garlic and a little sweetness, while the fried egg on top turns the whole plate from “something thrown together” into a proper dinner.

Time: 25 minutes Serves 2 Meat

Ingredients

• 160 g rice
• 250 g minced meat, beef, pork or mixed
• 2 eggs
• 1 small fresh cucumber
• 2 garlic cloves
• 3 tablespoons soy sauce
• 1 teaspoon honey or brown sugar
• 1 tablespoon oil
• 1 teaspoon sesame seeds, optional
• a little spring onion or chives, optional
• salt and pepper to taste

Method

1. Rinse the rice well under cold water. Keep rinsing until the water is no longer very cloudy. Then cook it according to the instructions on the packet. If you are using rice from the day before, loosen it with a fork so it does not stay in one large clump.
2. Meanwhile, prepare the cucumber. Wash it, peel it if you like, and cut it into thin half-moons or small cubes. For a fresher effect, lightly salt it and leave it for a few minutes, then pour away any excess liquid.
3. Peel and finely chop the garlic. Heat a tablespoon of oil in a pan, add the minced meat and cook it over medium-high heat. Break it up with a spatula as it cooks so it browns evenly.
4. When the meat is no longer pink and starts to brown slightly, add the chopped garlic. Stir for about half a minute, just until the garlic becomes fragrant. Do not let it cook too long, because it can quickly turn bitter.
5. Add the soy sauce and honey or sugar to the pan. Stir well so the meat is evenly coated with the sauce. Cook for another 2 to 3 minutes, until the liquid reduces slightly and clings to the meat. Taste and add a pinch of pepper if needed. Be careful with salt, because soy sauce is already salty.
6. In a second small pan, fry the eggs. It is best if the yolk stays slightly runny, because it mixes beautifully with the rice. If you do not like a runny yolk, cook the egg all the way through.
7. First arrange the rice on the plate. Add the minced meat with the sauce, place the cucumber on the side and put the fried egg on top. Sprinkle with sesame seeds and spring onion, if using.

Tip: For a more Korean-style flavour, add a little chilli sauce or a teaspoon of gochujang if you have it. If you do not, no problem. The dish works well without it.

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Tuesday

Pan-seared polenta with mushrooms and cheese cream

Polenta is one of those ingredients that often gets unfairly pushed into the corner as just a side dish. Here, it becomes the base of dinner. Quickly cooked polenta gets a golden edge in the pan, mushrooms add depth, and the cheese cream brings everything together into something soft, warm and comforting.

Time: 30 minutes Serves 2 Vegetarian

Ingredients

• 120 g instant polenta
• 500 ml water or vegetable stock
• 250 g button mushrooms or mixed mushrooms
• 1 small onion
• 1 garlic clove
• 100 g cream cheese
• 2 tablespoons milk or cooking cream
• 2 tablespoons grated Parmesan or another hard cheese
• 2 tablespoons oil
• 1 small piece of butter, optional
• salt, pepper and thyme to taste

Method

1. First cook the polenta. Bring the water or vegetable stock to the boil in a saucepan. When the liquid boils, reduce the heat and slowly pour in the polenta while stirring constantly. Keep stirring so no lumps form.
2. Cook the polenta for as long as stated on the packet. Instant polenta is usually ready in just a few minutes. At the end, stir in a pinch of salt, a little pepper and, if you like, a small piece of butter.
3. Spread the cooked polenta onto a plate, small tray or board in a layer about 1 to 2 cm thick. Leave it for 5 to 10 minutes to firm up slightly. If you are in a hurry, you can use it while it is still creamy, but the seared effect will be less pronounced.
4. Meanwhile, clean the mushrooms. Do not soak them in water. Wipe them with a damp cloth or rinse them quickly and dry them well. Slice them. Peel and chop the onion and garlic.
5. Heat a tablespoon of oil in a pan. Add the onion and cook for 2 to 3 minutes, until softened. Then add the mushrooms. Cook over a slightly higher heat so they release their liquid and then begin to brown nicely.
6. When the mushrooms are lightly browned, add the garlic, thyme, salt and pepper. Stir and cook for another minute. If the pan becomes too dry, add a small piece of butter or a tablespoon of water.
7. In a small bowl, mix the cream cheese, milk or cream and grated cheese. Stir until you get a smooth cream. If it is too thick, add a little more milk.
8. Cut the polenta into larger pieces. Heat a tablespoon of oil in another pan and sear the pieces on both sides until they get a golden crust. Transfer them to a plate.
9. Top the polenta with the cooked mushrooms and add the cheese cream. Sprinkle with a little extra Parmesan or fresh herbs if you like.

Tip: For nicely seared polenta, cook it a little thicker and spread it onto a tray after cooking. Once cooled, it cuts like a soft slab and browns much better in the pan.

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Wednesday

Spaghetti with breadcrumbs, sardines and lemon

This is dinner from the “there is almost nothing at home” category, but the result is not a sad plate. The breadcrumbs turn crispy, the sardines bring deep salty flavour, and the lemon wakes everything up. No cream, no heavy sauce, no fuss. Just a good pan, pasta and a little common sense.

Time: 20 minutes Serves 2 Fish

Ingredients

• 200 g spaghetti
• 1 tin sardines in oil
• 4 tablespoons breadcrumbs
• 2 garlic cloves
• 1 lemon
• 2 tablespoons olive oil
• 1 small bunch parsley, optional
• salt and pepper to taste
• a little chilli, optional

Method

1. Bring a large pot of water to the boil for the pasta. When it boils, salt it well. Cook the spaghetti according to the instructions on the packet, but taste it one minute before the end so it stays slightly firm.
2. Meanwhile, prepare the sauce ingredients. Peel the garlic and cut it into thin slices or chop it finely. Wash the lemon well, grate a little zest and squeeze the juice from half of it. Chop the parsley, if using.
3. Heat the olive oil in a large pan. Add the breadcrumbs and toast them over medium heat for 2 to 3 minutes. Stir the whole time, because they can darken quickly. When they are golden and fragrant, transfer them to a small bowl.
4. Add a little oil from the sardine tin to the same pan. Add the garlic and cook for about half a minute. The garlic should become fragrant, but it must not brown.
5. Add the sardines. Gently break them up with a fork in the pan. If you want larger pieces, leave them more whole. Add a little pepper and, if you like, a pinch of chilli.
6. When the pasta is cooked, reserve about 100 ml of the cooking water, then drain the pasta. Add it straight to the pan with the sardines.
7. Add the lemon zest, a little lemon juice and a few tablespoons of the reserved pasta water. Stir well so everything comes together. If the dish is too dry, add a little more pasta water.
8. At the end, stir in half of the toasted breadcrumbs. Divide the pasta between two plates, sprinkle over the remaining breadcrumbs and parsley. Add a little more lemon juice if you like.

Tip: Add the breadcrumbs at the end. If you cook them in the sauce for too long, they lose their crunch and you lose that lovely contrast.

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Thursday

Halloumi with honey-glazed vegetables and bulgur

Halloumi is a cheese that does not collapse into a sad little puddle in the pan. It browns beautifully, which makes it perfect for a quick dinner. The vegetables get a little honey and lemon, while the bulgur turns everything into a proper plate, not just a three-bite snack.

Time: 25 minutes Serves 2 Vegetarian

Ingredients

• 150 g bulgur
• 250 ml water or vegetable stock
• 200 g halloumi cheese
• 1 small courgette
• 1 red pepper
• 1 small red onion
• 1 tablespoon honey
• 1 lemon
• 2 tablespoons olive oil
• salt, pepper and oregano to taste
• parsley or mint, optional

Method

1. Place the bulgur in a sieve and rinse it briefly under running water. Put it in a small saucepan, add the water or vegetable stock and a pinch of salt. Bring to the boil, cover and cook for about 10 minutes or according to the instructions on the packet.
2. When the bulgur is cooked, remove it from the heat and leave it covered for a few more minutes. Then fluff it with a fork. If there is too much liquid left, drain it.
3. Wash the courgette and cut it into half-moons. Cut the red pepper into strips or cubes. Peel the red onion and cut it into thin wedges.
4. Heat a tablespoon of olive oil in a large pan. Add the onion and red pepper. Cook for 3 to 4 minutes, until the vegetables soften slightly, but do not let them become overcooked.
5. Add the courgette, salt, pepper and oregano. Cook for a few more minutes. The vegetables should brown slightly, not turn into a sauce.
6. In a small bowl, mix the honey, the juice of half a lemon and a tablespoon of olive oil. Pour this over the vegetables, stir and cook for about another minute so the flavours come together.
7. Cut the halloumi into slices about 1 cm thick. If it is very salty, you can rinse it quickly and dry it with a paper towel.
8. In a clean pan, with very little fat, sear the halloumi. Cook it for 1 to 2 minutes on each side, until it gets a golden crust. Do not move it around constantly, because it browns best when left alone for a moment.
9. Arrange the bulgur on the plate, add the honey-glazed vegetables and place the seared halloumi on top. Add herbs and a little lemon juice if you like.

Tip: Serve halloumi immediately after cooking. Once it cools, it becomes firmer and more rubbery. Fresh from the pan is when it is at its best.

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Friday

Asian-style pork neck lettuce wraps

This is the kind of dinner you make when you want something meaty, but not heavy. Thin slices of pork neck cook quickly, the soy sauce, garlic and ginger bring strong flavour, and the lettuce leaves keep everything fresh. It sits somewhere between dinner, street food and “I’ll have one more wrap”.

Time: 25 minutes Serves 2 Meat

Ingredients

• 300 g boneless pork neck
• 8 to 10 large lettuce leaves
• 120 g rice or rice noodles, optional
• 2 garlic cloves
• 1 small piece fresh ginger or 1/2 teaspoon ground ginger
• 3 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon lemon or lime juice
• 1 tablespoon oil
• 1 carrot
• a little fresh cucumber, optional
• chilli, sesame seeds or spring onion, optional

Method

1. If you are serving the dish with rice, cook the rice first. If you are using rice noodles, prepare them according to the instructions on the packet. Usually, you only need to pour hot water over them and leave them for a few minutes.
2. Cut the pork neck into thin strips. If the meat is very soft or difficult to slice, put it in the freezer for 10 minutes so it firms up slightly. This makes it easier to cut into thin slices.
3. Peel and chop the garlic. Peel the ginger with a spoon or knife and grate it finely. Cut the carrot into very thin strips or grate it coarsely. Cut the cucumber into sticks.
4. In a small bowl, mix the soy sauce, honey, lemon or lime juice, garlic and ginger. This will be the quick sauce for the meat.
5. Heat the oil in a pan. Add the pork strips and cook them over high heat. Do not overcrowd the pan, because the meat will start to steam instead of brown. If your pan is small, cook the meat in two batches.
6. When the meat is nicely browned and no longer raw, pour in the prepared sauce. Stir well and cook for another 2 to 3 minutes, until the sauce clings to the meat and thickens slightly.
7. Wash the lettuce leaves and dry them well. Large leaves of iceberg, romaine or soft butterhead lettuce work best.
8. Add a little rice or noodles to each lettuce leaf, then some meat, carrot and cucumber. Sprinkle with sesame seeds, spring onion or chilli if you like.
9. Fold the lettuce leaf like a small wrap and eat with your hands. If the leaves tear, simply place everything in a bowl and eat it as a dinner salad bowl.

Tip: The key here is cutting the meat into thin strips. Thick pieces need more time, become tough more quickly and ruin the idea of a quick dinner.

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Saturday

Rice noodles with peanut sauce, egg and carrot

Rice noodles are the answer for evenings when you do not feel like waiting for pasta to decide it is cooked. The peanut sauce is creamy, but without cream. The egg adds protein, the carrot adds freshness, and the result is a quick dinner with far more character than a plain bowl of noodles.

Time: 20 minutes Serves 2 Vegetarian

Ingredients

• 180 g rice noodles
• 2 eggs
• 1 large carrot
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lemon or lime juice
• 1 teaspoon honey or sugar
• 1 small garlic clove
• 3 to 5 tablespoons hot water
• 1 tablespoon oil
• sesame seeds, peanuts or spring onion, optional
• salt to taste

Method

1. Prepare the rice noodles according to the instructions on the packet. Most often, you place them in a large bowl, cover them with boiling water and leave them for a few minutes until softened. Then drain them and rinse with a little cold water so they do not stick together.
2. Peel the carrot and cut it into very thin strips. If you have a vegetable peeler, you can use it to cut thin ribbons. This way, the carrot softens faster and looks better in the dish.
3. Prepare the sauce in a bowl. Mix the peanut butter, soy sauce, lemon or lime juice, honey and finely grated garlic. Add hot water one tablespoon at a time and stir until you get a smooth, pourable sauce. Do not add all the water at once, because every peanut butter has a different thickness.
4. Heat a little oil in a pan. Beat the eggs in a small bowl and pour them into the pan. Stir them like scrambled eggs. When the eggs are cooked, transfer them to a plate.
5. Add the carrot to the same pan and cook for 1 to 2 minutes. It should stay slightly crunchy, so do not cook it until completely soft.
6. Add the drained rice noodles and the cooked eggs. Pour over the peanut sauce and mix everything well. If the dish feels too thick, add another tablespoon or two of water.
7. Warm the noodles only until they are hot and nicely coated in the sauce. Divide them between two plates and sprinkle with sesame seeds, chopped peanuts or spring onion if you like.

Tip: Peanut sauce thickens quickly when it touches hot noodles. Keep a few tablespoons of hot water nearby and add it as needed.

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Sunday

Beef strips with beetroot and horseradish sauce

Sunday dinner does not have to mean a roast with an orchestra of side dishes. This plate is quicker, fresher and still very satisfying. Beef strips cook fast, beetroot adds sweetness and colour, and the horseradish sauce brings a sharp finish that wakes up the whole plate.

Time: 30 minutes Serves 2 Meat

Ingredients

• 300 g beef steak or another tender cut of beef
• 2 cooked beetroots
• 150 g Greek yoghurt or sour cream
• 1 to 2 teaspoons grated horseradish
• 1 teaspoon mustard
• 1 tablespoon lemon juice
• 2 tablespoons oil
• salt and coarsely ground pepper to taste
• rocket, baby spinach or green salad, optional
• bread, potatoes or buckwheat groats as a side, optional

Method

1. Take the beef out of the fridge about 10 minutes before cooking, if you have time. The meat cooks better when it is not ice cold. Then cut it into thin strips.
2. Cut the beetroot into thin slices or smaller pieces. If using vacuum-packed cooked beetroot, simply drain it. If using beetroot from a jar, keep in mind that it may be more acidic.
3. Prepare the horseradish sauce. In a small bowl, mix the yoghurt or sour cream, horseradish, mustard, lemon juice, salt and pepper. Taste it. If you want a stronger flavour, add a little more horseradish. If it is too sharp, add another spoonful of yoghurt.
4. Heat a pan well. Add the oil and then the beef strips. Cook them quickly over high heat, so they brown but stay juicy. This usually takes 2 to 4 minutes, depending on the thickness of the meat.
5. Do not stir the meat constantly while cooking. First let it get some colour, then turn it or stir it. Season with salt and pepper at the end.
6. When the meat is cooked, transfer it to a plate and let it rest for one minute. This helps the juices settle so the meat does not release everything immediately.
7. Arrange the rocket, baby spinach or another salad on the plate, then add the beetroot and beef strips. Spoon the horseradish sauce over the top or serve it on the side.
8. If you want a more filling dinner, serve it with bread, boiled potatoes or buckwheat groats. For the quick version, a good slice of bread is enough.

Tip: Do not use a tough cut of beef meant for long cooking. Since this meat cooks quickly, you need a tender cut. If you use the wrong cut, dinner becomes more of a chewing project than a meal.

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Need more quick dinner ideas?

If this weekly menu still is not enough, explore more easy recipes made for busy days. The 30 minute meals section is packed with quick ideas for evenings when dinner needs to be simple, tasty and on the table without a long kitchen marathon.

You will find quick pasta dishes, one-pan meals, lighter dinners, comforting bowls and practical everyday recipes for those moments when the big question is: what should I cook tonight?

Explore more 30 minute meals

Weekly bonus: two dinner swaps

If one of the dishes does not work for you, if you already have the ingredients at home, or if you simply want to change the rhythm of the week, here are two extra ideas. One is a little bolder, the other cleaner and fish-based.

See the bonus recipes

Weekly bonus

Chicken livers with onion, apple and pea purée

Chicken livers are not for everyone, and there is no point pretending otherwise. But if you like them, they make an excellent quick dinner. They cook fast, they are budget-friendly, and with apple and onion they get a softer, almost sweet character. The pea purée adds colour and freshness.

Time: 25 minutes Serves 2 Bonus

Ingredients

• 300 g chicken livers
• 1 large onion
• 1 small apple
• 300 g frozen peas
• 1 tablespoon butter
• 2 tablespoons oil
• 2 to 3 tablespoons milk or cream
• salt and pepper to taste
• a little marjoram or thyme, optional
• 1 teaspoon lemon juice, optional

Method

1. First check the chicken livers carefully. Remove any sinews, greenish parts or larger connective pieces. Then dry them with a paper towel. This is important, because wet livers tend to steam in the pan instead of brown.
2. Peel the onion and cut it into thin slices. Wash the apple, remove the core and cut it into thin wedges. You do not need to peel it if the skin looks good.
3. For the pea purée, bring water to the boil, salt it lightly and add the frozen peas. Cook for about 4 to 5 minutes, until they are soft but still bright green.
4. Drain the peas, add the butter, a little milk or cream, salt and pepper. Blend with a stick blender or mash with a fork. If you want a smoother purée, add a little more liquid.
5. Heat the oil in a pan. Add the onion and cook slowly for 5 to 7 minutes, until softened and lightly golden. If it starts to stick, add a tablespoon of water.
6. Add the apple and cook for 2 minutes, so it softens slightly but does not fall apart. Push the onion and apple to the side of the pan or transfer them to a plate.
7. Add the chicken livers to the same pan. Cook them over medium-high heat for about 2 to 3 minutes on each side, depending on their size. The livers should be cooked, but not dried out.
8. Season them with salt and pepper only towards the end. If you salt them too early, they may release more liquid. Add marjoram or thyme if using.
9. Return the onion and apple to the pan. Gently mix everything together and heat for another minute. Add a few drops of lemon juice if you want to lift the flavour slightly.
10. Place the pea purée on the plate first, then serve the chicken livers with onion and apple alongside.

Tip: The biggest mistake with chicken livers is overcooking them. If you punish them in the pan, they become dry and grainy. Cook them for a shorter time and cut one open at the end to check whether they are done.

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Weekly bonus

Pan-seared tuna steak with lemon couscous

Tuna steak is a great choice when you want a quick fish dinner that is not canned tuna and not salmon. The cooking time is very short, so it is important to have the side dish ready first. Couscous is ideal here because it is ready almost faster than you can find a lid.

Time: 20 minutes Serves 2 Bonus

Ingredients

• 2 tuna steaks, about 150 g each
• 150 g couscous
• 180 ml hot water or vegetable stock
• 1 lemon
• 2 tablespoons olive oil
• 1 small bunch parsley
• 1 handful rocket or baby spinach, optional
• salt and pepper to taste
• a little garlic powder or fresh garlic, optional

Method

1. Put the couscous in a bowl. Add a pinch of salt, one tablespoon of olive oil and the grated zest of half a lemon. Pour over the hot water or vegetable stock.
2. Cover the bowl with a plate or lid and leave it for 5 minutes. During this time, the couscous will absorb the liquid and soften.
3. After 5 minutes, fluff the couscous with a fork. Add lemon juice, chopped parsley and, if you like, rocket or baby spinach. Taste and add more salt if needed.
4. Dry the tuna steaks with a paper towel. This is important because a dry surface sears better. Then season them lightly with salt and pepper on both sides.
5. Heat a pan well. Add a tablespoon of olive oil. When the pan is hot, place the tuna steaks in the pan.
6. Cook for about 1 to 2 minutes on each side if you want the centre to stay slightly pink. If you prefer the tuna more cooked, cook it a little longer, but be careful because tuna dries out quickly.
7. Transfer the cooked tuna steak to a board and let it rest for one minute. Then serve it whole or cut it into thicker slices.
8. Place the lemon couscous on the plate, add the tuna steak and finish with a little more lemon juice or olive oil if you like.

Tip: Tuna steak is not the kind of fish you cook “just a little longer to be safe”. That is exactly what often ruins it. It is better to cook it briefly and carefully, because dry tuna becomes bland very quickly.

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What can you prepare ahead?

If you want the week to run more smoothly, you can prepare a few things in advance. The rice for Monday can be cooked the day before. The vegetables for the halloumi and the Asian-style pork can be chopped ahead and stored in a sealed container. The horseradish sauce can be made in the morning or the day before, because the flavour settles nicely as it rests.

For dishes where crispness, freshness or quickly seared meat matter, do not prepare too far ahead. Halloumi, tuna steak, beef strips and chicken livers should be cooked fresh. These dishes are best straight from the pan, while they still have their proper character.