6 quick meals for weekdays
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: 6 quick meals for weekdays.
What are you cooking tonight? Some people already know in the morning what they are going to put on the table, but for those who don't know yet: relax, and read on. We have lined up six dishes that can also be on the table in just a few moments.
1. Bibimbap
Bibimbap literally means ‘mixed (rice) meal’ in Korean. You can add almost any vegetables and meat that you like. In the recipe from the Instock cookbook, fermented vegetables, spring onions, and pickles are used, but you can also replace this with, for example, broccoli, grated carrot, and pumpkin.
2. Okonomiyaki
We already told you here about this savory pancake from Japan. The base is actually always the same, but you can endlessly vary with the toppings. Raid your fridge and use up all your leftovers.
3. Carbonara
Robert Kranenborg can't get enough of pasta carbonara and makes it in the most original form with guanciale, egg, and Parmesan. Guanciale (pork cheek) is not often found in supermarkets, but you can buy it at a specialty store, such as Brandt & Levie or at L’amuse on Stadionplein in Amsterdam. Can't find pork cheek? Just use pancetta instead.
4. Tortelloni with pea puree
One of the handiest kitchen shortcuts according to Denise Kortlever: make filled ravioli, perle, or tortelloni in no time from wonton wrappers. The thin Asian dough sheets (available at the Asian store and large supermarkets) are ideal for filling as Italian pasta.
5. Thai Penang curry
You make Penang curry from red curry paste to which you add roasted peanuts. This makes it a fairly mild curry with a nutty and creamy flavor. Like most other curries, you can eat Penang with chicken, beef, pork, or fish; we go for chicken.
6. Saltimbocca alla romana
Thanks to the Parma ham and sage, this dish has a ton of flavor but a very short preparation time. Lightly coat a veal cutlet in flour, pepper, and salt. Place Parma ham and sage on top and secure it with a skewer. Sear briefly on both sides and deglaze with white wine and lemon juice. Delicious with spinach.
