Ham Salad, Very Fast – 15 minutes
- 2-3 small tomatoes or 1 large tomato
- 1 small cucumber
- A very small green bell pepper
- One small onion
- One egg
- A slice of pressed ham
- A slice of cheese
- Optional a little parsley
- Salt, oil and vinegar for dressing the salad
First, you need to boil a hard-boiled egg, which you can also do with the kettle . Simply bring the water to the boil, then dip the egg into it with a spoon. Let it boil for 10-11 minutes.
In the meantime slice the vegetables to your liking. Gather them all in a bowl.
Cut the cheese and ham into small cubes, not too big. Add them to the salad.
Add a little parsley if you have it.
After the boiling time is over, remove the egg in a cup of cold water to stop it cooking, then peel it, cut it into quarters and add it to the salad.
Season the salad with salt, oil and vinegar to taste, and enjoy.
Chicken breast with parsley salad (1-2 portions; max 30 min)
- One large half chicken breast
- 1 small cup of couscous and 1 small cup of water
- A sprig of parsley
- One small onion
- 2 small tomatoes
- One small cucumber
- A little butter
- Salt and pepper
- Oil and vinegar
Prepare the couscous according to the instructions on the package. In the case of the one I have, mix the same volume of couscous with an identical volume of boiled salted water (one cup and one cup). Stir continuously for 1 minute until the water is well absorbed, otherwise the grains stick together. Set aside.
Cut all the vegetables into cubes of the same size. Transfer them to a bowl.
Chop the parsley finely. Add it to the vegetables.
Add the couscous. How much? This is up to you. You can use all of it or just half. Now, the garnish is ready.
First cut the chicken breast inside the fillet. Then slice it thickly, slowly, leisurely, as I showed you in the video. If you don’t have a sharp knife or find it too complicated, buy the chicken breast already sliced, only the price per kg will be a bit higher.
Take a plastic bag and cut off the base and one of the sides. Put the chicken pieces in it and using an empty bottle beat the chicken pieces. Hit only the thicker parts.
Put a frying pan over medium heat and let it heat up. Then put 2-3 tablespoons of oil in it, and place the chicken breasts. Do not crowd the pan. Depending on the size of your pan, place one or two pieces of meat, that’s it. If you put everything in at once, the meat will not get a crust, it will just cook in its own juices, so it’s better to fry in two batches.
The meat should be turned when cooked more than halfway through the first side. Obviously on the other side you won’t have to keep it as long. Unfortunately there is no standard cooking time, it depends on many factors. To see when it’s done, make a small cut in the thickest part of the roast. If it’s no longer pink inside, it’s done. In time you’ll be able to tell without cutting.
After removing the chicken breast to give it flavour and to keep it juicy, you should brush it with a small slice of butter.
Season with salt and pepper if you like and serve with parsley salad and couscous. When serving you will of course dress the salad with salt, oil and vinegar, as with any self-respecting salad.
Chicken Quesadilla (1 serving, 10 min)
- 1 tortilla sheet
- Chicken cooked from a previous meal
- One small bell pepper
- One small tomato
- A little onion
- If you have some canned corn
- A piece of gouda cheese (approx 80 grams)
- A little oil
- Cheese should be grated. If you don’t have a grater, buy the gouda cheese already sliced for the sandwich.
Cut an onion into thin slices, and a very small bell pepper into thin slices.
Put a little oil in a hot frying pan, and heat until they soften and crisp. It doesn’t take long, only about 5 minutes, but you have to stir almost continuously, because the onions burn very quickly.
You need a few more cubes of tomato, a few meaning no more than a tablespoon.
I use cooked chicken breast, which is left over from the previous recipe, but rotisserie chicken can be used just as well. After you’ve used up the breast and the drumsticks on the carcass there’s still plenty of meat left over that you can gather and use here, just don’t forget to salt it a bit.
On half of the tortilla put a layer of cheese, a layer of cooked vegetables, chicken (you can put more or less as you like), corn – if you have it it’s not mandatory, and tomato cubes. Finish with a layer of cheese. Top with the other half of the tortilla.
Heat the pan, but on low to medium heat, not high, add 2-3 tablespoons of oil and place the quesadilla. Let brown on the first side, pressing occasionally to make it cohesive, then flip and brown the other side. It’s important that you don’t have a high heat and that the quesadilla spends at least 5 minutes in the pan, especially if you’ve made it thicker, so that the cheese has time to melt completely.
Creamy pasta with cheese sauce (1 serving, 10 minutes)
- One cup of small pasta i.e. approx 100 g
- A full cup of milk (250 ml)
- Cheese, about 100 g
- A little butter
- optionally a little sugar
For this recipe I use mini fusilli which cooks in 3 minutes. You can also use spiralized fusilli with a normal boiling time of 7-8 minutes, but in this case you need to use an extra half cup of milk, because more liquid will evaporate with a longer boiling time. If you want to use other, larger pasta shapes, make sure that less than 100 g will fit in a cup.
So, bring the milk to a boil over low heat, as it burns very easily. When it boils, add the pasta and boil according to the instructions on the package, in my case 3 minutes. In the meantime, crumble the cheese well with a fork. I used two different pieces of cheese that I had left in the fridge. Any kind of cheese is fine, just make sure it doesn’t have calcium chloride in the ingredients. Not only is it unhealthy, but the calcium chloride prevents the cheese from completely melting into paste. You’ll be left with some hard, gummy bits that aren’t pleasant. So be careful when you buy it.
When the pasta is almost done boiling, add the cheese, turn off the heat and stir until a creamy sauce forms.
Just a small knob of butter is needed, and the pasta is ready to serve. But if you’re like me, a fan of the salty-sweet combination, you can add 2 tablespoons of sugar. In fact if you add sugar, you can forgo the dollop of butter.
Warm spicy sausage and egg sandwich (1 portion, 12 min)
- Approx. 150 g fresh spicy sausage
- One mini white baguette
- One egg
- A little paprika
- A few lettuce leaves
- Half a tomato
Buy fresh spicy sausage from the store. Remove the meat from the membrane. Fry it in a little oil, as the meat will leave its fat behind. Keep the heat medium and brown well on all sides. Break the egg into a bowl and mix with a pinch of paprika. When the meat is browned, add it to the middle of the pan and pour the egg over it. Almost immediately it will curdle and over come the mini baguette cut in half. The hot dog buns work well here too. If you have small buns you can use two at once.
Press the baguette.
After the egg is fully cooked, close the sandwich like a clam, and keep it in the pan a little longer to heat up the base; make it a little crispy.
Take it out of the pan, take it apart, put some ketchup, a few slices of tomato, a few lettuce leaves (or maybe some chopped cabbage).