blaZest
A new week, a new set of easy meals — but without any stress. Each dish in this lineup is designed to be cooked in about 30 minutes, using everyday ingredients and with as little washing up as possible.
The menu is balanced: a little meat, a couple of vegetarian options, one fish dish, and a cozy Sunday bake. Pick one meal a day or mix them around — the ideas are here to make planning and shopping much easier.
One-Pan Chicken Pasta with Sun-Dried Tomatoes & Spinach
The perfect Monday comfort bowl — rich, creamy and made in just one pan. First you sear the chicken, then everything else cooks right in the same pan: pasta, cream, spinach and sun-dried tomatoes for a little restaurant-style flair.
Minimal dishes, big flavor, and the easiest start to the week.
Ingredients (serves 2)
- 200 g short pasta (penne, fusilli…)
- 200 g chicken breast
- 6–8 sun-dried tomatoes in oil
- 1 small onion
- 2 garlic cloves
- 200 ml cooking cream
- 300 ml water or light stock
- 50 g fresh spinach
- 30 g grated parmesan
- 2 tbsp sun-dried tomato oil
- pinch of oregano
- salt & pepper to taste
- optional: squeeze of lemon juice
Method
- Cut chicken into small pieces. Chop the onion, mince the garlic, slice the sun-dried tomatoes.
- Heat the tomato oil in a large pan. Add chicken, season and sear until lightly golden. Remove to a plate.
- Add onion and sauté 2–3 minutes. Add garlic and sun-dried tomatoes and cook 1 minute.
- Add dry pasta, water/stock and cream. Season with oregano, salt and pepper. Simmer 10–12 minutes, stirring occasionally, until pasta is al dente.
- Return chicken, add spinach and cook 1–2 minutes until wilted.
- Stir in parmesan and a little lemon juice if desired.
Tip: A pinch of chilli flakes or extra sun-dried tomato oil makes the flavor pop.
Back to top ↑Baked Polenta Slices with Vegetables & Cheese
A fun twist for a weekday: cook quick polenta, mix in sautéed vegetables, then bake everything with cheese. The result is soft inside, lightly crisp on the edges and surprisingly satisfying.
A great way to use leftover veggies and that open pack of polenta hiding in the cupboard.
Ingredients (serves 2)
- 120 g instant polenta
- 500 ml water (or half water, half milk)
- 40 g butter
- 60 g grated cheese
- 1 small red pepper
- 1 small zucchini
- 1 small carrot
- 2 tbsp olive oil
- 1 tsp Italian herbs
- salt & pepper
Method
- Preheat oven to 200°C. Prepare a small baking dish (about 20×20 cm).
- Dice vegetables, sauté in olive oil 5–7 minutes, season and add herbs.
- Cook polenta in boiling salted water until thick. Stir in butter and half the cheese.
- Mix in half the vegetables, spread into the baking dish, top with remaining vegetables and cheese.
- Bake 12–15 minutes until lightly golden.
Tip: Add a spoon of ricotta to the polenta for extra creaminess.
Back to top ↑Taco Bowl with Ground Meat, Beans & Corn
No tortillas? No problem. This taco bowl gives you all the flavor with much less work. Rice, seasoned meat, beans, corn and fresh salad — colourful, filling and fully customizable.
A perfect midweek bowl when you're craving something different yet simple.
Ingredients (serves 2)
- 120 g rice (or 250 g cooked)
- 200 g ground meat
- 100 g canned red beans
- 100 g canned sweet corn
- 1 small onion
- 1 garlic clove
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- chilli flakes to taste
- 2 tbsp oil
- salt & pepper
- 2 handfuls chopped lettuce
- optional: sour cream, cheese, lime
Method
- Cook rice. Or warm pre-cooked rice.
- Sauté onion 2–3 minutes. Add meat, season and brown.
- Add garlic, cumin, paprika, chilli. Stir 1 minute.
- Add tomato paste, beans, corn. Simmer 5–7 minutes.
- Assemble bowls with rice, meat mixture, salad and toppings.
Tip: For a vegetarian version, replace the meat with extra beans and diced peppers.
Back to top ↑Quick Green Bean Risotto with Lemon & Parmesan
A simplified version of classic risotto: easier, faster, still creamy. Green beans bring freshness, lemon brightens the whole dish, and parmesan makes it satisfying.
A perfect Thursday meal when the fridge looks empty — frozen green beans save the day.
Ingredients (serves 2)
- 160 g risotto rice (or short-grain)
- 200 g green beans
- 700 ml warm vegetable stock
- 1 small onion
- 1 garlic clove
- 30 g butter
- 2 tbsp olive oil
- 40 g parmesan
- zest & juice of 1/2 lemon
- salt & pepper
Method
- Sauté onion in oil and half the butter. Add garlic and rice; toast 1–2 minutes.
- Add beans and enough stock to cover. Cook, adding stock gradually.
- After ~15 minutes, stir in lemon zest & juice, season.
- Finish with remaining butter and parmesan. Rest 1 minute.
Tip: A splash of white wine at the start adds depth if you have some open.
Back to top ↑Herb-Crusted White Fish with Crispy “Crushed” Potatoes
A light and bright Friday dish. White fish gets a simple herb crumb, while baby potatoes are boiled, gently crushed and roasted until crisp. Easy, pretty, and very satisfying.
Feels like a weekend dish — but still quick enough for a weekday.
Ingredients (serves 2)
- 2 white fish fillets (cod, hake…)
- 400 g baby potatoes
- 2 + 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp breadcrumbs
- 2 tbsp chopped parsley
- 1 garlic clove
- 1/2 lemon (zest & juice)
- salt & pepper
Method
- Boil potatoes 10–12 minutes. Preheat oven to 200°C.
- Mix breadcrumbs, parsley, garlic, 2 tbsp oil, lemon zest, salt, pepper.
- Season fish and top with herb mixture.
- Drain potatoes, place on tray, crush gently, drizzle with oil & butter.
- Bake 12–15 minutes until fish is cooked and potatoes crisp.
- Finish with lemon juice.
Tip: Serve with a spoonful of lemony yogurt sauce.
Back to top ↑Creamy Mushroom Sauce with Egg Noodles
A cozy weekend dish that takes very little time. Mushrooms cooked with garlic, cream and a hint of mustard make a rich sauce that coats tender egg noodles beautifully.
Perfect for using up a pack of mushrooms before the new week begins.
Ingredients (serves 2)
- 200 g egg noodles
- 250 g mushrooms
- 1 small onion
- 1 garlic clove
- 200 ml cooking cream
- 50 ml water or stock
- 2 tbsp oil (or oil + butter)
- 1 tsp mustard
- pinch thyme or mixed herbs
- salt & pepper
- optional: parmesan, parsley
Method
- Cook noodles; reserve some starchy water.
- Sauté onion, add garlic, then mushrooms; cook 5–7 minutes.
- Season, add mustard and cream; simmer until creamy.
- Add noodles and toss to coat; thin with pasta water if needed.
Tip: For deeper flavor, add a few rehydrated dried mushrooms and a spoon of their soaking liquid.
Back to top ↑Baked Gnocchi with Ricotta, Spinach & Cheese
A lazy-Sunday style bake: soft gnocchi, creamy ricotta, spinach and melted cheese — everything baked until bubbling and golden. Minimal prep, maximum comfort.
A great option when you want something warm and cozy without cooking a full sauce.
Ingredients (serves 2)
- 400 g potato gnocchi
- 150 g ricotta
- 80 g shredded cheese
- 100 g spinach
- 150 ml cooking cream (or milk + a splash of cream)
- 1 garlic clove
- 1 tbsp olive oil
- pinch nutmeg
- salt & pepper
Method
- Preheat oven to 200°C. Grease a small baking dish.
- Chop spinach. Mince garlic.
- Mix ricotta, half the cheese, cream, garlic, spinach, nutmeg, salt & pepper.
- Place gnocchi in dish, spread ricotta mixture on top.
- Top with remaining cheese; bake 15–20 minutes until golden.
- Rest a few minutes before serving.
Tip: Add toasted walnuts or pine nuts on top for extra crunch.
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