What to do if you lack inspiration, time or energy to heal your family? Simplicity is often the best ally when preparing a simple and delicious family meal with a maximum of 20. List of ingredients (fish, vegetables, meat, eggs, aromatic herbs, vegan products, etc.), simplified preparation and quick cooking… here are 5 user-friendly recipes that you can easily prepare and share with the whole household.
What if we told you we could give you some free time in your already busy day? And no, we are not magicians! Here’s the headache solution multiplied by 5: lentil soup, Provence stew, stuffed conchiglioni, baked risotto and Scandinavian meatballs. Delicious, simple and easy on the wallet – our recipes are ready in less than 20 minutes. Proof below!
Lentil soup with tofu – a simple vegan family meal
Ingredients for 4 servings:
- 200 g of green lentils
- 100 g of coral lentils
- 2 carrots
- 1 onion
- olive oil
- 2 tbsp. garam masala
- 2 liters of vegetable broth
- 2-3 sprigs of oregano
- 1 bay leaf
- 1 sprig thyme
- 190 g of tofu
- salt and pepper
Preparation:
Start by rinsing the lenses with clean water. Then peel the carrots and cut them into slices. Same with onions. Pour a drop of olive oil into the pot and fry the garam masala with the onion for a few minutes. Add the carrots and fry for 3-4 minutes. Pour in the vegetable broth, then the aromatic herbs and green lentils. Season with salt and pepper and cook covered for half an hour. Halfway through cooking, add the red lentils. Meanwhile, cut the tofu into cubes and fry in a pan with a little olive oil. Just before serving the soup, add tofu cubes and season if necessary. Enjoy your lunch!
Conchiglioni stuffed with spinach, butternut and ricotta
Do you love pasta and can eat it 365 days a year? So you will definitely stick to this simple and quick family recipe! The only downside? Although it is easy to prepare, there are several steps involved in the preparation of the dish. Do not forget to prepare the pumpkin puree in advance.
Ingredients for 4 people:
- 1 zucchini
- 1 clove of garlic
- 100 g cashews
- 24 conchiglioni
- 200 g of spinach
- 100 g of ricotta
- 2 tbsp. a tablespoon of peeled pumpkin seeds
- olive oil
- nutmeg
- salt and pepper
Preparation:
Start by making the pumpkin puree. To do this, heat the oven to 180°. Peel and dice the pumpkin, season with salt and pepper. Peel the garlic clove and place it in the baking dish with the pumpkin cubes. Drizzle the vegetables with a little olive oil and cook them for 30 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water according to package directions. Drain and refresh under cold water, then lay out on a clean cloth. Remove the pumpkin from the oven and blend it in a blender with the garlic, cashews and a little olive oil. You should get a thick puree. Line the bottom of a large baking dish. Decorate the pasta with the rest of the porridge and put it in a dish. Bake for 15 minutes.
Meanwhile, wash and dry the spinach leaves. Fry them in a pan with a little olive oil. Remove the dish from the oven and garnish each crust with a little spinach and ricotta. Sprinkle with pumpkin seeds. Salt, pepper and grate nutmeg. Cover the conchiglioni with aluminum foil and bake for 10 minutes. Serve hot.
Risotto in the oven
Ingredients for 4 servings:
- 250 g arborio rice
- 2 cloves of garlic
- 2 shallots
- 1 liter of vegetable or chicken broth
- 400 g canned tomatoes
- 1 bay leaf
- grated parmesan or pecorino
- fresh herbs (basil, thyme, parsley, chives, sage)
- olive oil
- salt and pepper
Preparation:
After preheating the oven to 180°C, peel the garlic and shallots and finely chop them. Put them in a baking dish and brown them in a little olive oil for a few minutes. Add the rice and mix well. Pour in the stock and tomatoes, season, then add the bay leaf. Cover and cook for 20 minutes. Take the casserole out of the oven and stir in the rice. Cook again for 8 minutes or until the rice absorbs the stock. Remove from the oven, add parmesan, chopped herbs and mix. Adjust the seasoning and serve.
Ingredients for 4 servings:
- 500 g free-range pork mince
- 2 fennel bulbs
- 3 grated beets
- 400 g of beans (canned)
- 2 chopped garlic cloves
- 1 C. olive oil
- 200 ml of chicken broth
- 1 C. Dijon mustard
- 20 g of fresh dill
- ½ tsp. fennel seeds
- 1 egg
- 100 ml sour cream
- 1 handful of fresh dill
- Salt and pepper
Preparation:
First heat the oven to 180°C. Then mix the fennel, beetroot, beans, garlic and olive oil in a baking dish. Then add the chicken stock. Mix the pork, mustard, dill, fennel seeds and egg in a bowl. Form about 22 walnut-sized balls and place on the vegetable mixture. Bake for 25 minutes or until the meatballs are cooked through. After that, stir in the sour cream when it comes out of the oven, then sprinkle with dill. Finally, season (if necessary) and serve! Enjoy your lunch!
Fish, saffron and fennel stew
Ingredients for 4 servings:
- 500 g of fish fillet
- 200 g of cherry tomatoes
- 1 fennel bulb
- 2 cloves of garlic
- 1 leek
- Orange peel
- 1 bay leaf
- 1 pinch of saffron
- 500 ml of fish broth
- 50 ml of olive oil
- 1 lemon in juice
- salt and pepper
Preparation:
First heat the oven to 180°C. Then cut the cherry tomatoes in half and put them in a small casserole dish with the fennel, garlic, leek, orange peel, bay leaf, saffron, stock and olive oil. Cover and cook for 20 minutes. Meanwhile, cut the fish fillets into pieces. Remove the casserole from the oven. Crush the tomatoes with a wooden spoon, add the fish and cook again for about 5 minutes or until the fillet is completely cooked. Salt and add lemon juice. Sprinkle with fennel or dill. Finally, serve your family meal immediately with toast or breadsticks.