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Cooking Made Easy: Our 100 top recipes presented in one cookbook
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About this ebook
Cooking has never been more relaxed!
Short shopping lists, easily available ingredients and simple preparation: that's what you need when you want to cook without pressure and stress. If you can prepare the dishes in advance as well, then cooking becomes a relaxed pleasure and you can enjoy your meals even more.
You'll find recipes for every occasion and need here: from a delicious light supper at the end of a working day, varied snacks to take to work and culinary highlights to enjoy with guests or at a celebration.
- Delicious recipes for an enjoyable cooking experience with classic recipes as well as trendy, modern ones
- Easy-to-follow, step-by-step instructions
Short shopping lists, easily available ingredients and simple preparation: that's what you need when you want to cook without pressure and stress. If you can prepare the dishes in advance as well, then cooking becomes a relaxed pleasure and you can enjoy your meals even more.
You'll find recipes for every occasion and need here: from a delicious light supper at the end of a working day, varied snacks to take to work and culinary highlights to enjoy with guests or at a celebration.
- Delicious recipes for an enjoyable cooking experience with classic recipes as well as trendy, modern ones
- Easy-to-follow, step-by-step instructions
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Book preview
Cooking Made Easy - Naumann & Göbel Verlag
stress.
Quick and easy
Greek salad
with artichokes
Preparation time: approx. 15 minutes
Per serving approx. 400 kcal/1674 kJ
20 g P, 8 g F, 74 g CH
Serves 4
1 crispy lettuce
1 tomato
1 small cucumber
1 medium onion
375 g cannellini beans (tinned)
350 g artichoke hearts (jar)
75 g feta cheese
2 garlic cloves
1 tbsp dried oregano
5 tbsp yoghurt salad dressing (ready-made)
1Wash the lettuce, spin it dry, and tear it into bite-size pieces. Wash the tomato, remove the stalk, and chop up the flesh.
2Peel and dice the cucumber. Peel the onion and cut it into thin rings.
3Drain the beans and artichoke hearts in a sieve. Crumble the feta cheese. Peel and finely chop the garlic.
4Mix all the salad ingredients together in a bowl. Stir the oregano into the dressing and fold into the salad.
5Arrange the salad decoratively on a bed of lettuce and serve.
TIP
This salad is good for transporting, in which case carry the dressing separately and pour it over the salad just before you eat it. Or you can mix the dressing through all the ingredients apart from the lettuce, which should be added just before consumption to stop it becoming soggy.
Mozzarella sticks
with herbs
Preparation time: approx. 20 minutes
Per portion approx. 50 kcal/209 kJ
1 g P, 2 g F, 4 g CH
Makes approx. 20
2 eggs
250 g breadcrumbs
1 tbsp each dried oregano and dried basil
1 tbsp freshly chopped parsley
½ tsp garlic salt
150 g flour
30 g cornflour
3 mozzarella balls
(150 g each)
500 ml oil for deep frying
1Whisk the eggs in a cup with 50 ml water. Mix together the breadcrumbs, herbs and garlic salt in a separate cup, and the flour and cornflour in a third cup.
2Drain the mozzarella balls well, pat dry and cut them into thick fingers. Heat the oil to 170 °C in a large pan or deep-fat fryer.
3Dip the cheese fingers first in the flours, then in the egg mixture and finally in the breadcrumbs.
4Fry in the hot oil for about 30 seconds until golden brown, drain on kitchen roll and serve. Goes well with a tomato salsa.
TIP
You can use whatever type of herbs you prefer (e.g. herbes de Provence or a single variety).
Cucumber salad
with mint
Preparation time: approx. 20 minutes
Per serving approx. 86 kcal/360 kJ
2 g P, 5 g F, 7 g CH
Serves 4
2 cucumbers
½ bunch mint
1 tbsp white wine vinegar
4 tbsp sunflower oil
1 tbsp orange juice
salt
black pepper
1 tsp orange flower water
zest of 1 unwaxed orange for garnish
1Peel the cucumbers and slice them very thinly. Wash the mint, shake it dry, pluck the leaves off the stems and chop them finely. Put the cucumbers and mint into a bowl and mix well.
2Make a dressing with the vinegar, oil, orange juice, orange flower water, salt and pepper. Pour over the cucumbers and mix it all thoroughly.
3Cut the orange peel into very fine strips and blanch briefly. Garnish the cucumber salad with orange zest before serving.
TIP
This cucumber salad tastes even better if you leave it to soak for a while.
Italian
mozzarella salad
Preparation time: approx. 15 minutes
Per serving approx. 340 kcal/1428 kJ
25 g P, 25 g F, 3 g CH
Serves 4
200 g sun-dried tomatoes
in oil
¼ bunch
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