7 Quick Slovenian-Inspired Dinners: A Meal Plan for the Whole Week

A new week brings seven fresh answers to the question of what to cook for dinner. This time, it is all about home-style comfort: potato goulash, chicken paprikash, buckwheat, pork steaks in pan sauce, trout, grenadirmarš and a Sunday schnitzel dinner. These familiar favourites from Slovenian home kitchens come with thoughtful shortcuts and clear instructions, including for cooks who are still building their confidence.

7 dinners · about 25–35 minutes · serves 2

A home-cooked dinner does not always need a whole morning of preparation. This weekly menu draws on Slovenian home cooking and dishes that have long been part of my everyday meals. I cut potatoes into smaller pieces, choose suitable cuts of meat for quick cooking and prepare the sides while the main dish cooks. The flavour stays comforting and familiar, while the methods remain manageable during the working week.

The times are approximate and include peeling, chopping and basic preparation. They apply to two servings and to cooking components at the same time, as described in the recipes. Most dinners take about 25–30 minutes, while the schnitzel dinner takes 30–35 minutes. If you are learning to cook, allow another 5–15 minutes. None of the recipes assumes that your potatoes are already cooked; the sausage for the potato goulash must, however, be fully cooked. Defrosting meat and fish is not included.

Jump straight to a recipe

Choose the dish you fancy, or the one you already have ingredients for.

Potato Goulash with Smoked Sausage · about 30 minutes Chicken Paprikash with Wide Egg Noodles · about 25–30 minutes Buckwheat with Mushrooms and Sour Cream · about 25–30 minutes Pork Steaks in Pan Sauce with Rice · about 30 minutes Pan-Fried Trout with Potatoes and Chard · about 30 minutes Grenadirmarš: Potatoes and Pasta with Golden Onions · about 30 minutes Turkey Schnitzel with Mashed Potatoes and Cucumber Salad · about 30–35 minutes

Before you start: a few things worth planning

• Read the whole recipe first. It explains which tasks happen at the same time. If you are not yet comfortable coordinating them, work through them one at a time and allow a little longer.
• Get your equipment ready and measure the ingredients. A tablespoon means 15 ml and a teaspoon means 5 ml. Potato and onion weights are given before peeling; weigh rice, buckwheat and pasta dry.
• The size of the pieces is part of the recipe. Potato cubes measuring 1.5 cm cook faster than large wedges. A thick steak needs different cooking from a thin one.
• Medium heat means controlled sizzling. The oil should not smoke and the onion should not blacken. A gentle simmer means small bubbles rising steadily to the surface.
• Check the packaging. Choose rice, buckwheat and pasta with the short cooking times specified. The sausage for the goulash must already be cooked; do not add raw sausage just for the final few minutes.
• For meat, a thermometer is more reliable than colour. Cooking times depend on thickness, the pan and the hob. Do not take food off the heat too early just because the planned time has elapsed.

Difficulty: 1/5 means straightforward preparation; 2/5 involves some coordination, breading or a little more attention while cooking.

Recipe 1

Potato Goulash with Smoked Sausage

Start with a comforting bowl of stew. Potatoes, onion and sweet paprika create a thick, home-style base, while smoked sausage adds plenty of flavour. There is no roux here: simply mash some of the cooked potatoes to thicken the goulash.

Total time: about 30 minutesPrep: 8 minutes · cooking: 22 minutesServes: 2Difficulty: 1/5

Equipment: A saucepan with a lid, cooking spoon, peeler, knife and chopping board.

Ingredients for 2

For the goulash

• 500 g potatoes suitable for boiling
• 180 g fully cooked smoked sausage, ready to eat or reheat
• 1 medium onion (about 100 g)
• 1 garlic clove
• 1 tbsp sunflower oil
• 2 tsp sweet paprika
• 1 tsp tomato paste
• 1 bay leaf
• ½ tsp dried marjoram
• 650 ml hot water, plus a little more if needed
• 1 tsp apple cider vinegar, optional
• salt to taste
• pepper to taste

Method

1. Prepare the ingredients. Peel and finely chop the onion. Peel and wash the potatoes, then cut them into even cubes measuring about 1.5 cm. Finely chop the garlic and slice the sausage into rounds about 5 mm thick. Heat the measured water.
2. Soften the onion. Heat the oil in a saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring frequently. It should soften and become slightly translucent, not dark brown. If it sticks, add a tablespoon of the measured water.
3. Add the seasonings without burning them. Stir in the garlic and tomato paste for 30 seconds. Take the pan off the heat briefly, add the paprika and stir. Immediately pour in the hot water so the paprika does not turn bitter.
4. Cook the potatoes. Add the potatoes, bay leaf and marjoram, then return the pan to the heat. Once it boils, reduce the heat so the liquid bubbles gently. Partially cover and cook for about 12 minutes. Stir once or twice, reaching the bottom of the pan.
5. Heat the sausage and check the potatoes. Add the fully cooked sausage and simmer gently for about another 5 minutes, or as long as its packaging requires. Pierce a piece of potato with a fork: it should break apart without force. If the centre is still firm, cook for a few more minutes. Raw sausage is not a direct substitute in this quick method.
6. Thicken and season. Remove the bay leaf. Transfer a ladleful of potatoes with a little liquid to a bowl, mash with a fork and return to the pan. Stir; if the goulash is too thick, add a little water. Taste, season with salt and pepper, and add a teaspoon of vinegar if you like. Divide between two deep plates.

Kitchen tip

Cut the potatoes into small, even pieces. Larger pieces take longer to cook; simply boiling harder will not reliably save time. Take the sausage into account when seasoning, as it can be quite salty, especially if it is dried and smoked.

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Recipe 2

Chicken Paprikash with Wide Egg Noodles

This quick version of paprikash keeps the onion, sweet paprika and spoonful of sour cream. The shortcut is chicken breast cut into small pieces. Wide egg noodles catch the sauce, and dinner needs no long simmering.

Total time: about 25–30 minutesPrep: 8 minutes · cooking: 17–22 minutes; the noodles cook at the same timeServes: 2Difficulty: 2/5

Equipment: A deep frying pan about 26–28 cm across, a pasta pot, colander, small bowl and a separate chopping board for meat.

Ingredients for 2

For the paprikash

• 300 g chicken breast
• 1 medium onion (about 100 g)
• 1 garlic clove
• 1 tbsp sunflower oil
• 2 tsp sweet paprika
• 1 tsp tomato paste
• 1 level tsp plain flour (about 4 g)
• 250 ml warm water
• 80 g sour cream
• salt to taste
• pepper to taste

For the noodles

• 160 g dried wide egg noodles with a cooking time of about 6–8 minutes
• about 2 litres water for cooking
• salt to taste

Method

1. Prepare the vegetables and heat the water. Start heating the noodle water in a covered pot. Peel and finely chop the onion and garlic. Measure the sour cream into a small bowl so it is not fridge-cold when you add it to the sauce.
2. Cut the chicken. On a separate board, cut the chicken breast into pieces about 2 cm across. Pat dry with kitchen paper and season with a little salt and pepper. Then wash your hands and any utensils that touched the raw meat.
3. Cook the onion and chicken. Heat the oil in a deep frying pan over medium heat. Cook the onion for 4–5 minutes, stirring, until softened. Increase the heat a little, add the chicken and spread it in a single layer. Cook for about 3 minutes, turning during cooking. It does not need to be cooked through at this point.
4. Make the sauce base. Reduce the heat. Add the garlic and tomato paste, stir, then sprinkle in the flour and stir for about 30 seconds. Take the pan off the heat briefly, add the paprika and immediately pour in 250 ml warm water while stirring. Gently scrape the bottom with a spatula.
5. Cook the noodles while the chicken finishes. Return the pan to medium-low heat. Let the sauce bubble gently for about 8–10 minutes, stirring occasionally. Salt the boiling water in the pot, add the noodles and stir immediately. Cook for the time stated on the packaging. Reserve half a cup of cooking water before draining, then drain the noodles.
6. Stir in the sour cream. Check the thickest piece of chicken: a kitchen thermometer should read 74 °C in the centre. If it has not reached that temperature, continue cooking. Stir 2 tablespoons of hot sauce into the sour cream in the bowl, then stir this mixture into the paprikash. Heat gently for another minute without letting it boil hard.
7. Adjust the consistency and serve. The sauce should coat a spoon without being as thick as a spread. If it is too thick, add the reserved noodle water a tablespoon at a time. Taste and season with salt and pepper. Divide the noodles between two plates and spoon over the paprikash.

Kitchen tip

Do not tip fridge-cold sour cream straight into a vigorously boiling sauce. Warm it first with a little hot sauce, then stir it in gently to reduce the chance of curdling.

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Recipe 3

Buckwheat with Mushrooms and Sour Cream

Buckwheat with mushrooms is a simple dinner with a comforting, slightly nutty flavour. Cook the mushrooms separately so they develop some golden colour. Add the sour cream on the plate, where it slowly blends into the warm buckwheat.

Total time: about 25–30 minutesPrep: 7 minutes · cooking: 18–23 minutes; the buckwheat and mushrooms cook at the same timeServes: 2Difficulty: 1/5

Equipment: A small saucepan, large fine-mesh sieve, wide frying pan about 28 cm across, knife and chopping board.

Ingredients for 2

For the buckwheat and mushrooms

• 180 g buckwheat groats
• 300 g brown or white button mushrooms
• 1 small onion (about 80 g)
• 1 garlic clove
• 1 tbsp sunflower oil
• 15 g butter
• ½ tsp dried marjoram
• 1 tbsp chopped fresh parsley
• 60 g sour cream
• about 1 litre water for cooking the buckwheat
• salt to taste
• pepper to taste

Method

1. Heat the water and prepare the vegetables. Bring about a litre of water to the boil in a saucepan. While it heats, peel and finely chop the onion and garlic. Quickly rinse the mushrooms and dry them well, or wipe them with a damp cloth. Trim any dry stem ends and slice the mushrooms about 5 mm thick.
2. Cook the buckwheat. Briefly rinse the groats in a fine sieve. Add them to the boiling water, season with salt to taste and simmer gently for about 15 minutes, or according to the packaging. After 12 minutes, cool and taste a few grains: they should be tender but still hold their shape. Drain the cooked buckwheat well.
3. Soften the onion while the buckwheat cooks. Heat the oil in a wide frying pan over medium heat. Add the onion and cook for about 4 minutes, stirring. Once translucent, push it towards the edge of the pan with a spatula.
4. Brown the mushrooms. Increase the heat to medium-high and add the mushrooms. Spread them as evenly as possible and leave them undisturbed for the first 2 minutes. Then turn them and cook for another 5–7 minutes. Most of the liquid they release should evaporate and some edges should turn golden. This step will take longer in a small pan.
5. Bring the flavours together. Reduce the heat to medium. Add the butter, garlic and marjoram and stir for 30 seconds until the garlic is fragrant. Stir in the drained buckwheat and heat for another 1–2 minutes. If it seems too dry, add 2–3 tablespoons of hot water.
6. Finish on the plate. Stir in the parsley, taste and season with salt and pepper. Divide the buckwheat between two deep plates and add half the sour cream to each. Serve immediately.

Kitchen tip

Use button mushrooms for reliably quick preparation. Different buckwheat groats have different cooking times, so check the packaging before buying. Taste them during cooking so they do not turn mushy.

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Recipe 4

Pork Steaks in Pan Sauce with Rice

A simple pan sauce comes from the juices left in the pan after cooking, a little water and a piece of cold butter. For a quick dinner, choose thin boneless pork loin steaks. That matters more than turning the hob up high.

Total time: about 30 minutesPrep: 8 minutes · cooking: 22 minutes; the rice cooks at the same timeServes: 2Difficulty: 2/5

Equipment: A wide frying pan, small saucepan with a lid, measuring jug, tongs and a chopping board for meat.

Ingredients for 2

For the steaks and sauce

• 350 g boneless pork loin steaks, about 7 mm thick
• 1 tbsp sunflower oil
• 1 shallot
• 1 small garlic clove
• 150 ml water
• 15 g cold butter
• salt to taste
• pepper to taste

For the rice

• 150 g long-grain white rice with a cooking time of 12–15 minutes
• 300 ml water, or the amount specified on the packaging for the absorption method
• 1 tsp sunflower oil
• salt to taste

Method

1. Start the rice first. Briefly rinse the rice in a sieve and drain. Put it in a small saucepan with 300 ml water, a teaspoon of oil and salt to taste. If the packaging specifies a different water ratio for the absorption method, follow that. Bring to the boil, cover and reduce to the lowest heat that maintains a gentle simmer.
2. Let the rice cook undisturbed. Cook, covered, for 12–15 minutes or according to the packaging. Do not stir or lift the lid every minute. Towards the end, check a grain: if it is still hard and the water has gone, add 2–3 tablespoons of water and cook for a few more minutes. Once tender, take off the heat and leave covered for 5 minutes.
3. Meanwhile, prepare the meat. Pat the steaks dry with kitchen paper. If they are thicker or uneven, gently flatten them between two sheets of baking paper to about 7 mm. Season with salt and pepper to taste. Peel and finely chop the garlic.
4. Sear the steaks briefly. Heat a tablespoon of oil in a wide frying pan over medium-high heat. Add the steaks in a single layer; they should sizzle on contact. Cook for about 2 minutes on the first side and 1–2 minutes on the other. Transfer to a plate. If the pan is too small, cook in two batches and allow a few extra minutes.
5. Make a sauce from the pan juices. Reduce the heat to medium. Add the chopped garlic and sliced shallot to the pan, stir for about 30 seconds, then carefully pour in 150 ml water. Scrape up the browned bits with a wooden spatula, as they add flavour. Do not use blackened, burnt bits in the sauce. Simmer the liquid for 2–3 minutes to reduce it a little.
6. Finish cooking the meat. Return the steaks and any juices from the plate to the pan. Cook over low heat for about another 1–2 minutes, adjusting the time to their thickness. Whole pork steaks should reach at least 63 °C in the centre, then rest for at least 3 minutes before cutting. Take the pan off the heat and leave the steaks to rest on a warm plate.
7. Finish the sauce and serve. Stir the diced cold butter into the still-warm pan off the heat. Swirl the pan to combine it with the liquid; do not boil hard again. Taste and add salt and pepper if needed. Fluff the rice with a fork, divide between two plates and add the steaks and sauce.

Kitchen tip

Do not use pork shoulder steaks for this recipe, as they usually need longer braising. A thick piece of meat cannot follow the same short cooking schedule either. Thin loin steaks dry out if overcooked.

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Recipe 5

Pan-Fried Trout with Potatoes and Chard

Trout, potatoes and chard make a simple fish dinner. Fillets cook much faster than a whole fish, and the potatoes are cut into smaller pieces. Garlic and olive oil are all the side dish needs; add the lemon on the plate.

Total time: about 30 minutesPrep: 10 minutes · cooking: 20 minutes; the fish and side dish cook at the same timeServes: 2Difficulty: 2/5

Equipment: A saucepan with a lid, colander, large frying pan, wide spatula and fish-bone tweezers if you have them.

Ingredients for 2

For the trout

• 4 skin-on trout fillets, about 350–400 g in total
• 1 tbsp olive oil
• ½ lemon
• salt to taste
• pepper to taste

For the side dish

• 450 g potatoes
• 250 g chard
• 1 garlic clove
• 1 tbsp olive oil
• about 1.5 litres water for cooking
• salt to taste
• pepper to taste

Method

1. Prepare the potatoes first. Start heating the water in a covered saucepan. Peel and wash the potatoes, then cut into cubes about 1.5–2 cm across. Add to the boiling water, season with salt to taste and cook at a moderate boil.
2. Prepare the chard and garlic. Wash the chard thoroughly, including the folds in the leaves. Separate the thicker stalks from the leaves: cut the stalks into pieces about 5 mm thick and the leaves into strips 2–3 cm wide. Peel and finely chop the garlic. After the potatoes have cooked for about 8 minutes, add the chard stalks.
3. Check and dry the fish. Gently run your fingers over the flesh side of the fillets. Remove any small bones you feel with tweezers. Dry the fillets well with kitchen paper, especially the skin. Season with salt and pepper to taste. Then wash your hands and utensils that touched the raw fish.
4. Start cooking the trout. Heat a tablespoon of oil in a large frying pan over medium-high heat. Lay the fillets skin-side down and gently press them against the pan with a spatula for the first 15 seconds to prevent curling. Cook for about 4–5 minutes without moving them. If the skin darkens too quickly, reduce the heat.
5. Finish cooking the side dish. Once the potatoes have cooked for about 12 minutes, add the chard leaves and cook for 3–4 minutes. Check the potatoes with a fork: they should be completely tender. If not, cook for longer. Drain everything and leave in the colander for a minute to let excess water run off.
6. Turn the fish and finish cooking. Carefully turn the fillets with a wide spatula and cook for about another 1–3 minutes, depending on thickness. The flesh should flake easily and reach 63 °C at its thickest point. If it is not yet cooked, continue over moderate heat.
7. Season the side dish and serve. Return the empty saucepan to low heat and add a tablespoon of olive oil and the garlic. Stir for about 20 seconds, just until fragrant. Add the drained potatoes and chard, stir gently and mash some of the potatoes with a fork if you like. Season with salt and pepper to taste. Serve with the fish and lemon wedges.

Kitchen tip

Wet skin browns less well and sticks more easily. Dry the fillets thoroughly before cooking and do not turn them too soon. Even shop-bought fillets should be checked for small bones.

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Recipe 6

Grenadirmarš: Potatoes and Pasta with Golden Onions

Potatoes and pasta on the same plate? In grenadirmarš, they have a good reason to be together: slowly cooked onions bring them together. It is a simple, filling, home-style dish, with a green salad for freshness. This version starts with freshly cooked potatoes.

Total time: about 30 minutesPrep: 8 minutes · cooking: 22 minutes; the potatoes, pasta and onions cook at the same timeServes: 2Difficulty: 1/5

Equipment: Two saucepans, a wide frying pan, colander and salad bowl.

Ingredients for 2

For the grenadirmarš

• 350 g potatoes
• 140 g dried short pasta, such as small pasta squares or elbows, with a cooking time of 8–10 minutes
• 1 large onion (about 150 g)
• 2 tbsp sunflower oil
• ½ tsp sweet paprika
• about 1 litre water for the potatoes
• about 1.5 litres water for the pasta
• salt to taste
• pepper to taste

For the salad

• 120 g lettuce
• 1 tbsp apple cider vinegar
• 1 tbsp pumpkin seed oil
• salt to taste

Method

1. Put two pots on the hob. Start heating water for the potatoes in one pot and water for the pasta in the other. Cover both to bring the water to the boil faster. Peel and wash the potatoes, then cut into cubes about 1.5 cm across. Peel the onion and slice into thin half-moons.
2. Cook the potatoes. Add the potatoes to the first pot of boiling water and season with salt to taste. Cook at a moderate boil for about 12–15 minutes. Check with a fork: they should be tender, but the cubes should still hold together. Drain and leave in the colander for a minute so some moisture steams off.
3. Meanwhile, cook the onion patiently. Heat the oil in a wide frying pan over medium heat and add the onion. Cook for about 12–15 minutes, stirring every minute or two. It should become soft and golden brown. If the edges darken too fast, reduce the heat and add a tablespoon of water. The onion needs its time in this dish.
4. Cook the pasta. When the onion has been in the pan for about 5 minutes, add salt and pasta to the second pot of boiling water. Stir and cook according to the packaging. Reserve 100 ml cooking water before draining. Do not rinse the pasta.
5. Prepare the salad. While everything cooks, separate the lettuce leaves, wash and drain or dry them well. Tear them into a bowl. In a small bowl, mix the vinegar, pumpkin seed oil and salt to taste; keep the dressing aside until serving.
6. Combine in the pan. Once the onion is golden, reduce the heat. Add the paprika, immediately followed by the potatoes and pasta. Stir carefully and heat for 2–3 minutes. Lightly crush some of the potato with the spatula. If the dish is dry, add 2–4 tablespoons of reserved cooking water, just enough to bring everything together without leaving a puddle in the pan.
7. Season and serve. Taste and season with salt and pepper. Dress and toss the salad just before serving. Divide the grenadirmarš between two plates and serve the salad alongside.

Kitchen tip

Do not try to replace slow onion cooking with very high heat: the outside would burn while the centre stayed raw. You need two pots and a frying pan for the stated time; with fewer hob rings, preparation will take longer.

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Recipe 7

Turkey Schnitzel with Mashed Potatoes and Cucumber Salad

A Sunday-style dinner in less time: golden breaded turkey, soft mashed potatoes and a fresh cucumber salad. Thin steaks and finely diced potatoes save the most time. Keep the breading process calm and organised, even if dinner takes a few minutes longer.

Total time: about 30–35 minutesPrep: 12 minutes · cooking: 18–23 minutes; the sides and meat cook at the same timeServes: 2Difficulty: 2/5

Equipment: A saucepan with a lid, large frying pan with higher sides, three shallow plates, potato masher, colander, tongs and a bowl.

Ingredients for 2

For the schnitzels

• 2 thin turkey steaks, about 300 g in total and 5–7 mm thick
• 40 g flour
• 1 large egg
• 70 g dried breadcrumbs for coating
• about 200–250 ml sunflower oil for frying, or enough for a layer 4–5 mm deep in the pan
• salt to taste
• pepper to taste

For the mashed potatoes

• 450 g potatoes suitable for mashing
• 80–100 ml milk
• 20 g butter
• about 1 litre water for cooking
• salt to taste

For the cucumber salad

• 250 g cucumber
• 1 tbsp apple cider vinegar
• 1 tbsp sunflower oil
• salt to taste
• pepper to taste

Method

1. Start with the potatoes. Start heating the water in a covered saucepan. Peel and wash the potatoes, then cut into cubes about 1.5 cm across. Add to the boiling water, season with salt to taste and cook for about 12–15 minutes, until easily crushed with a fork.
2. Prepare the cucumber. Wash the cucumber and peel it if you like. Cut or grate it into thin slices and place in a bowl. Mix the vinegar and a tablespoon of oil in a small bowl. Dress the cucumber just before serving so it does not release too much water.
3. Set up the breading station. Put flour on the first shallow plate, beat the egg with a fork on the second, and put breadcrumbs on the third. Pat the steaks dry. If uneven in thickness, gently flatten between sheets of baking paper to 5–7 mm. Season with salt and pepper to taste.
4. Bread the steaks. Coat each steak first in flour and shake off the excess. Dip in the egg, lift and let the excess drip off. Finally, place in the breadcrumbs, turn and press them only lightly onto the meat. Set on a dry plate. Do not keep leftover flour, egg or breadcrumbs that have touched raw meat.
5. Heat the oil and start frying. Pour oil into the pan to a depth of about 4–5 mm and heat over medium-high heat to about 170–175 °C. A breadcrumb should sizzle steadily straight away, not turn black within seconds. Carefully lower the steaks into the oil away from you. Cook for about 3–4 minutes on the first side; the oil must not smoke.
6. Finish the mash and turn the meat. Carefully turn the steaks with tongs and cook for about another 3 minutes. Meanwhile, drain the completely tender potatoes and return them to the warm pan off the heat. Add the butter and mash with a potato masher. Warm the milk in a small pan or microwave and stir it in gradually: start with 80 ml and add the rest only if you want softer mash. Season with salt to taste and cover.
7. Check the schnitzels are cooked. A golden coating alone does not show whether the meat is cooked. Insert a thermometer from the side into the centre of the thickest part; the turkey should reach 74 °C. If not, fry for longer and reduce the heat a little if needed. Briefly place the cooked schnitzels on kitchen paper or a rack. Do not cover them, so the coating stays crisp.
8. Dress the salad and serve. Pour the prepared dressing over the cucumber and season with salt and pepper to taste. Toss. Divide the mash between two plates, add the schnitzels and serve the salad alongside. If you fry the steaks one at a time, allow a few extra minutes.

Kitchen tip

Mash potatoes by hand, not with a stick blender, as they can turn gluey. If you are not yet confident with the routine, prepare the salad and bread the steaks before frying so you can concentrate on the hot oil; dinner will then take about 40 minutes.

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Frequently asked questions

Are these traditional Slovenian recipes?

This is a weekly selection of dishes from Slovenian home cooking and the wider region that have become familiar favourites in Slovenia. Some have many regional variations. These are quick home-style versions, not the only correct or exclusively Slovenian versions. Paprikash made with small pieces of chicken breast, for example, cooks faster than a version using larger bone-in pieces.

Can a beginner really cook everything in half an hour?

Some dishes, yes; others will take longer. The stated times assume the side dish and main course are cooked at the same time. If you are new to breading meat, allow about 40 minutes for the schnitzel dinner, and leave fish filleting to the fishmonger. Properly cooked food matters more than a minute on the clock.

How do I adapt the recipes for four people?

Double the ingredients, but start with less salt and taste as you go. Use a larger pot and two frying pans, or cook in batches. The time does not automatically double, but there will be more chopping, breading and frying. In an overcrowded pan, meat steams in its released juices and browns less well.

Can I replace the sour cream?

For the buckwheat, you can leave it out or replace it with thick plain yoghurt on the plate. In the paprikash, you can use cooking cream; the flavour will be less tangy. If using yoghurt, first mix it with a little warm sauce, then stir it in off the heat, as it tends to curdle when boiled hard.

Why is my sauce too thick or too thin?

Consistency also depends on the width of the pan and the heat level. Add water to an overly thick sauce a tablespoon at a time, stirring after each addition. Briefly simmer a thin sauce uncovered to evaporate some water. When cooking steaks, put the meat on a plate while reducing the sauce further so it does not dry out.

Can I use brown rice or a different type of buckwheat?

Yes, but follow the instructions on the packaging. Brown rice generally takes longer than the white rice specified here. Buckwheat cooking times also vary, so a substitution may lengthen the preparation time for the whole dinner.

What can I prepare ahead to make the next day easier?

Measure the dry ingredients, get the cookware ready and check that you have the right cut of meat and all the side-dish ingredients. You can wash the lettuce, dry it thoroughly and refrigerate it in a closed container. There is no need to cook the rice, potatoes or pasta the day before to meet the stated times.

Which comforting dinner will you cook first?

Save this menu for a week when you run out of ideas and choose your favourite. Will it be a bowl of potato goulash, buckwheat with mushrooms or a Sunday-style schnitzel? Leave a comment with the home-cooked classic you would most like to see in a quick version next.

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More quick dinner ideas

Basic Pizza Dough: Easy Recipe for One Homemade Pizza

Sometimes a recipe starts with a very simple craving: you have wanted pizza for a while, and then a carb day comes around in the middle of a food-combining diet. That is exactly what happened to me. The result was a basic dough for one homemade pizza, which I topped with sautéed vegetables, olives and sprouts, then finished with arugula after baking. No complications, just a few basic ingredients and two hours for the dough to rise.

Basic recipe · homemade pizza · 1 dough ball

Good dough is the foundation of good pizza. You can adapt the topping to your taste, what you have in the fridge or the way you eat, but the dough should stay simple and practical. For this one you need type 00 flour, water, salt, dry yeast and olive oil. A little wheat semolina helps with shaping; kneading and resting do the rest.

When a carb day arrives and pizza has been calling for a while

Because I am currently trying to follow a food-combining diet, I made a vegetable version without cheese or meat toppings. I spread a thin layer of passata over the dough, then added sautéed eggplant, bell pepper, tomato and zucchini, along with well-drained canned soybean sprouts and Greek-style black olives. The arugula went on at the very end, once the pizza was baked.

That is the story behind the recipe and my topping suggestion. You can also use the basic dough for a completely different pizza. Below you will find a few more vegetable combinations and practical tips to help the base bake well without the topping making it soggy.

Yield: 1 dough ball · one 30 cm (12-inch) pizza Rising time: 2 hours at room temperature Difficulty: easy · 2/5

Plan your time: Allow approximately 15–20 minutes for mixing, kneading and shaping, 2 hours for rising and around 10–14 minutes for baking at 250 °C (482 °F). The total time is approximately 2 hours 30–35 minutes. You can prepare the topping and preheat the oven while the dough rises. The baking time is a guide and is explained in more detail in the tip below the recipe.

Equipment: Kitchen scale, mixing bowl, wooden spoon, lid or cloth for covering, rolling pin and baking tray. For the vegetable topping, you will also need a frying pan, knife and chopping board.

Basic pizza dough

1 dough ball, one 30 cm (12-inch) pizza

Ingredients

• 200 g type 00 flour
• 125 g lukewarm water
• 5 g salt
• 4 g dry yeast
• 6 g olive oil
• 2 tablespoons wheat semolina, for shaping

Method

1. Combine the dry ingredients. Add the dry ingredients (flour, salt and yeast) to a bowl and mix.
2. Mix, knead and leave to rise. Add the water and oil, then mix well with a wooden spoon. Turn the dough onto a clean work surface and knead it into a springy ball. Sprinkle the bowl with some of the wheat semolina, place the dough ball inside and cover it. Leave it to rise for 2 hours at room temperature.
3. Shape the dough. Sprinkle the work surface with wheat semolina, place the dough on top and first flatten it with a rolling pin. Then finish stretching it with your hands.
4. Top and bake. Add your chosen topping and bake.

Tip for baking in a home oven

Preheat the oven thoroughly to 250 °C (482 °F) using conventional top and bottom heat, if your oven allows it. Allow approximately 30 minutes for preheating; a pizza stone or baking steel needs the amount of time specified by its manufacturer. With a standard baking tray, begin baking in the lower third of the oven.

For a thin, moderately topped 30 cm (12-inch) pizza, allow approximately 10–14 minutes, but start checking it earlier. The edge should develop color, while the underside should be baked and lift as one piece with a spatula, with no wet, raw center. Thicker dough, more topping or a lower temperature means a longer baking time.

If you use baking parchment, check its maximum permitted temperature. If the top cooks faster than the base, move the pizza lower in the oven. These temperatures and times are additional guidance for a home oven, so adjust them to your equipment.

My topping: sautéed vegetables, sprouts, olives and arugula

For the topping, I sautéed eggplant, bell pepper, tomato and zucchini, then seasoned them with salt and pepper to taste. I also mixed well-drained canned soybean sprouts and Greek-style black olives into the sautéed vegetables. Before adding the topping, I spread a thin layer of passata over the dough, then added arugula to the baked pizza.

I did not weigh the ingredients for this topping, so treat it as a suggested combination and adapt it to your taste. For one 30 cm (12-inch) pizza, spread the vegetables in a moderate layer so the dough can still bake properly.

How to keep a vegetable topping from making the dough soggy

• Cut the vegetables into smaller pieces. They will sauté more evenly and be easier to distribute over the dough.
• Use a sufficiently large pan. If the pan is overcrowded, the vegetables steam in their own liquid. Cook them in two batches if necessary.
• Cook off excess liquid. This is especially important with zucchini and tomatoes. The topping should be juicy, but there should be no puddle at the bottom of the pan.
• Drain the sprouts and olives thoroughly. Let the vegetables cool slightly before topping the pizza, and spread the passata in a thin layer.
• Add arugula after baking. Wash it and dry it thoroughly so it does not bring extra water onto the pizza.

Three more vegetable topping ideas

If you want to keep the pizza free from cheese and meat toppings, try one of the following combinations. When choosing ingredients, follow the rules of your own way of eating.

Mushrooms, onion and thyme

Spread a thin layer of passata over the dough. Slice the mushrooms and sauté them first so they release excess water. Add softened onion, a little thyme, salt to taste and pepper to taste. After baking, you can add chopped parsley.

Roasted bell pepper, artichokes and black olives

Arrange strips of roasted bell pepper, well-drained jarred artichokes and a few black olives over the passata. Add oregano. Be cautious with salt because preserved ingredients and olives are often already quite salty.

Zucchini, cherry tomatoes and basil

Cut the zucchini into thin slices and quickly sauté them. Arrange them over a thin layer of passata, then add a few halved cherry tomatoes with their cut sides facing up. Do not add too many. Add fresh basil after baking.

Small details that make pizza dough easier to master

• The water should be lukewarm, not hot. It should feel pleasantly warm to the touch. Water that is too hot can damage the yeast.
• Choose dry yeast that can be mixed directly with flour. Check the packet instructions because not every type of dry yeast is used in the same way.
• Knead until the dough is springy. Hand-kneading usually takes approximately 8–10 minutes. The dough should become smoother and more cohesive; this is a more useful sign than watching the clock alone.
• Do not add flour at the first sign of stickiness. The dough changes while you knead it. Too much additional flour can make the base dense and hard.
• Keep the dough covered while it rises. This prevents the surface from drying out. Rising may take longer in a cool room; as well as allowing two hours, look for a visible increase in volume.
• Use only the measured two tablespoons of semolina. Use some for the bowl and the remainder for the work surface. A thick layer beneath the pizza is unnecessary, and excess semolina can burn during baking.
• If the dough springs back, leave it alone. Cover it for 10–15 minutes, then continue stretching. Forcing it can tear the dough.

Frequently asked questions

Does this pizza dough always work?

The recipe is simple, but no yeast dough works entirely independently of the yeast, temperature and preparation. Weighing the ingredients, using active yeast, choosing lukewarm water and heating the oven thoroughly make the biggest difference. If kneading or shaping takes you a few extra minutes the first time, that is completely normal.

Why has the dough not risen enough after two hours?

The most common reasons are a cool room or yeast that is not very active. If the dough has increased in size at least a little, give it more time in a moderately warm place. If it has not changed at all, the yeast may be inactive or the water may have been too hot. Do not place the dough on a hot radiator or in a hot oven.

Is 125 g of water the same as 125 ml?

For this kitchen quantity, yes, it is approximately 125 ml. The easiest method is to place the bowl on a scale, reset it to zero and weigh in 125 g of water.

Can I replace type 00 flour with another flour?

You can try a white wheat flour suitable for yeast dough, but that changes the basic recipe. Different flours absorb water differently, so the feel during kneading and the final result may not be the same. Use the specified type 00 flour when you want to reproduce this recipe.

Why do I start shaping the dough with a rolling pin?

In this recipe, the rolling pin helps with the initial shaping, while your hands finish stretching the dough to its final size. Do not press harder than necessary, especially around the edge if you want it to remain slightly fuller.

Why is the bottom of my pizza soft or soggy?

Common causes are too much topping, a wet topping, a thick layer of passata or an oven that was not heated long enough. Sauté the vegetables first, drain preserved ingredients and bake the pizza in a sufficiently hot oven. Check the underside too: a browned edge does not necessarily mean the base is fully baked.

Can I make two pizzas?

Yes. Double every listed quantity to make two equal dough balls. In a standard home oven, it is often easier to achieve even baking when you bake the pizzas one after the other.

Does pizza have to include cheese?

No. A pizza with passata, well-prepared vegetables, olives and fresh herbs can also be very flavorful. Cheese is not part of my version; the flavor comes from the sautéed vegetables, olives and fresh arugula.

One dough ball, any topping you like

For me, it started with a carb day and a craving for homemade pizza. Next time, a zucchini, a bell pepper and a few olives in the fridge may be reason enough. You have the base; leave yourself some freedom with the topping, but add only enough so the dough still has a chance to bake properly.

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