With the start of the new school year, the hectic pace of everyday life returns. With sometimes dealing with homework and the children’s bath to ensure, one often has little time to devote to the preparation of the evening meal. To avoid running out of ideas, here are 9 gourmet recipes you can make in less than 15 minutes.
Goodbye holidays and hello back to school, with its rhythm that often gives us little time in the evening to prepare good meals. But with a little anticipation, it is perfectly possible to enjoy yourself in the kitchen without spending hours preparing your dinner:
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Plan your menus in advance and shop with a clear list. Think about the drive, which saves you time and avoids distraction! Also, don’t hesitate to grab a few healthy but quick dishes (frozen vegetables, tomato sauce, etc.) that will help you save time.
Double your meal portionsto have leftovers the next day.
Dry it batch cooking. This method consists of spending 2 hours (max. 3) of your time during the week to prepare all of your meals for the next few days. You gain in efficiency and speed because you only have to gather the ingredients at the last minute. Little bonus: your daily washing pile will decrease drastically!
Make a list of typical meals with ingredients from the cupboard, to pick up a last minute idea if needed.
To (re)discover some quick meal ideas to prepare this fall, here are 9 gourmet recipes to make in less than 15 min.
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Chicken curry pasta For 4 people. Fill 1 pan with water, salt it and boil it. Cut 2 chicken cutlets into aiguillettes (in strips lengthwise) and chop 1 shallot. Cook the chicken pieces in a pan with a little olive oil over medium heat until they are golden (approx. 10 min). Add shallots after 5 minutes of boiling. Meanwhile, start cooking the pasta. When the shallots and chicken are cooked, add 1 brick of coconut milk, curry powder (to taste) and 1 tbsp. on p. tomato puree (optional). Salt and pepper. Continue cooking for 2 minutes. Add the pasta to the sauce and serve.
Leek and smoked salmon pie Wash and cut 3 leeks into thin slices. Peel and chop 2 shallots. Brown everything for 5 to 10 minutes with a touch of butter in a pan. While cooking, beat 3 eggs in a bowl with 20 cl of light liquid cream. Salt, pepper and add 1 tbsp. on p. mustard (optional), then the leek stuffing. To mix together. Place 1 puff pastry on a pie tin. Poke it before pouring half of the filling. Add 4 slices of smoked salmon, then the rest of the leek mixture. Finish by sprinkling some grated Comté (optional). Bake for 40 minutes at 180°C.
Pizza style zucchini For 4 people. Preheat the oven to 180°C. Wash and slice 4 tomatoes. Slice 1 large ball of mozzarella. Wash and cut into 2 (lengthwise) 4 courgettes. Sprinkle some breadcrumbs (to absorb moisture), some tomato coulis, and sprinkle with oregano. Then arrange the slices of mozzarella and tomato, alternating. Pour a little olive oil, salt and pepper. Bake for 30 min. Serve with a few basil leaves.
Carrot, apple, celery and ginger velouté For 4 people. Wash, peel and cut into pieces 4 carrots, 2 stalks of celery and 2 apples. Peel and chop 1 onion and 2 cloves of garlic. Grate the equivalent of 2 tbsp. on pp. of fresh ginger. Brown garlic and onion in a pan for 3 minutes. Then add carrots, celery, apple and ginger. Continue to cook for 3 minutes, then pour in 120 cl of water. Once boiling, simmer for 10 minutes before blending. Season with salt and pepper before serving.
Shrimp curry For 4 people. Start cooking a batch of basmati rice for 4 people. Peel and chop 1 onion. Heat a frying pan, then sauté about twenty shelled prawns in a little olive oil. Remove the prawns and replace them with onions for 1 min. Then add 1 brick of coconut milk, salt, pepper and curry powder (to taste). Bring to the boil then add the prawns before continuing to cook for 2 minutes. Serve with the rice.
Dhal coral lentils and sweet potatoes For 4 people. Peel and chop 1 onion. Peel and grate 1 sweet potato. Brown the onion for 2 minutes in a pan with 4 tbsp. on p. concentrated tomato and 2 tbsp. on pp. of turmeric. Then add 240 g of coral lentils, the grated sweet potato, 1 brick of 25 cl of coconut milk and 60 cl of water. Salt and pepper. Also add 1 vegetable stock cube, mix and simmer for 25 minutes. Serve by adding lime, a few parsley leaves and crushed cashews. This dish can be eaten with rice.
Pepper cream gnocchi For 4 people. Wash 1 red pepper, cut it in 2, remove its white parts and cut it into strips. Peel and chop 1 onion and 1 clove of garlic. Fry the vegetables in a pan with a little olive oil and thyme and cook everything for 10 minutes. Meanwhile, cook the gnocchi according to package directions. Then blend the pepper sauce, add 1 tbsp. on p. 0% fresh cream, a little parmesan, salt and pepper. Cover the gnocchi with the pepper sauce and add a few fresh basil leaves.
Egg casserole For 4 people. Preheat the oven to 210°C. Boil 1 L of water. Grease 4 small ramekins. Wash and dice 1 tomato. Arrange some tomato coulis in the bottom of ramekins, crack 1 egg and then add diced tomatoes and some chervil or chives. Salt and pepper. Pour the hot water into an ovenproof dish and place the ramekins in the water. Cook the cocotte eggs in a bain-marie for 12 to 15 minutes.