A spring menu in 30 minutes flat for lazy evenings

Did you come home late and your stomach is crying out for hunger? Don’t want to spend hours in the kitchen? Rest assured, you just need to choose the right recipes to put together a complete menu in no time, which is a change from a plate of buttered pasta.

How to create a complete menu quickly?

We make every minute profitable

The key to preparing a meal quickly: making the most of your time. So, it is better to start with the recipe that takes the longest to cook and end with the quickest to prepare. While the first cooks, simmers, roasts, we get down to preparing the rest of the meal, always in descending order of cooking time.
In fact, we save time on preparations.

We adapt to our cupboards and our refrigerator

No time to run to the supermarket, you have to improvise with the means at hand. To do this, we choose recipes to twist according to the ingredients available. For example, in the following menu, we offer you pea soup. However, if you don’t have any, you can always follow the recipe using spinach, cucumber, radishes… It doesn’t matter as long as they are seasonal vegetables.
Also, canned foods, whether tuna, sardines, legumes or others, are more than useful when you are in a hurry. The food being already cooked, all that remains is to drain it, and that’s it.
For dessert, we use fruit and biscuits from our cupboards, which we complement with a dairy product.

Your spring menu in 30 minutes flat

As explained previously, we start with the recipe that takes the longest to cook. Here, it’s the starter, the pea soup with lemon and almond. We advise you to use frozen peas to avoid shelling them. A tedious task, especially if you prepare large quantities. Rest assured, there is no harm in using frozen vegetables. Freezing has the advantage of best preserving the nutritional and taste qualities of the products. It would therefore be a shame to ignore them.
If you don’t have almond milk, use another vegetable milk such as hazelnut, which goes well with peas, or milk of animal origin, cow or goat.

While the peas are cooking, prepare the tuna tortillas and their sauce, then follow with the quick “eton mess” made with petit-suisses, rhubarb compote, star of the season, and crushed meringues. In the absence of meringues, use dry biscuits such as shortbread or speculoos. All that remains is to finish preparing the velouté by mixing the peas with almond milk and lemon juice, then arrange on plates.

Enjoy your food !