John Myers
Meal prepping – this means preparing dishes in advance with as little effort as possible, but with fresh ingredients. This can be easily implemented in everyday life by always having a few classics such as pasta, parmesan, or chickpeas in the fridge or pantry. I also recommend a few herb pots on the windowsill.
Meal prepping makes a lot of sense: You deal with your food, which makes it more balanced and tasty. Another plus: food waste can be minimized in this way.
The key to saving time when cooking is to make a quick plan in your head and then combine ingredients or foods well. The top priority here is not to use too many different ingredients and to revise proven recipes in such a way that they work faster. The best example is meatballs. My tip here: Fill with feta and add some couscous to the mixture instead of bread rolls. This saves the long soaking of the buns.
When it comes to potatoes, for example, I love jacket potatoes with fresh chive quark. The next day there are either fried potatoes or a delicious potato salad from the leftovers. You can make a delicious noodle omelet from the spaghetti from the day before, or a chicken soup with vegetables and noodles from a good chicken. Prepare a light chicken breast salad for the next lunchtime. Or the chicken leg from the evening becomes pulled chicken, wrapped in a wrap – with salad, vegetables, and dressing. Casseroles are also excellent buyers for delicious ingredients from the day before.
My tip for a flash dessert: chocolate brownies with vanilla sauce. Melt chocolate, and add sugar, butter, eggs, and some baking powder. Mix everything and remove from the oven after 17 minutes at 185 degrees. A vanilla sauce can be prepared during baking time. To do this, boil 100 ml of milk, pour it into a tall container, and add two egg yolks, some sugar, vanilla, and puree with a blender. Simple and super delicious!
