Quick Cooking: Our 100 top recipes presented in one cookbook
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About this ebook
You want to rustle up something delicious in no time at all? It's possible! We've put together over 100 superfast recipes for you. You can prepare them in a flash and they work every time. Each dish can be prepared in under 30 minutes, and then it practically takes care of itself.
Snacks and salads, fish and seafood, meat and poultry, pasta creations, vegetarian dishes, cakes and desserts - you'll find a recipe for any occasion here.
- Over 100 superfast recipes for every occasion - from classic dishes to trendy ones
- Easy-to-follow, step-by-step instructions with every recipe
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Quick Cooking - Naumann & Göbel Verlag
days.
Snacks & salads
Salad with sole,
salmon and monkfish
Preparation time: approx. 25 minutes
Per serving approx. 222 kcal / 935 kJ
34 g P, 9 g F, 1 g CH
Serves 8
8 fillets of sole
500 g salmon fillet
500 g monkfish fillet
4½ tbsp lemon juice
4 tbsp butter
several lettuce leaves (or other salad greens)
4 tbsp rapeseed oil
2 tbsp sherry vinegar
1 red chilli
8 champignons
salt and pepper
1Salt the fish and sprinkle it with half the lemon juice. Heat the butter in a frying pan and fry the fish fillets for about 3 minutes. Pepper to taste and place aside.
2Tear the lettuce leaves into bite-sized pieces and arrange on a plate. Mix the rapeseed oil with the sherry vinegar and remaining lemon juice. Wash and trim the chilli, chop finely and stir into the dressing.
3Wipe the champignons with a wet towel or kitchen paper and cut into thin slices. Mix with the dressing and add salt and pepper to taste. Arrange the fish fillets on the salad and pour the mushroom dressing over it.
Rocket salad
with cold duck breast
Preparation time: approx. 20 minutes (plus marinating and chilling time)
Per serving approx. 438 kcal / 1840 kJ
22 g P, 37 g F, 1 g CH
Serves 6
4 duck breasts with skin
5 sprigs rosemary
3 cloves garlic, crushed
150 ml sherry vinegar
5 tbsp olive oil
24 black olives, pitted
100 g rocket salad
50 g grated Parmesan
vinaigrette (ready-made)
salt and pepper
1Cut diagonally into the skin side of the duck breasts. Place the rosemary and garlic in a bowl and lay the duck breasts on the herbs, skin side facing up. Mix the sherry vinegar, 3 tablespoons of the olive oil and some salt and pepper and pour over the duck breasts.
2Marinate the duck breasts for 4 hours and then remove from the marinade. Heat the remaining 2 tablespoons of olive oil in a frying pan and fry the breasts on both sides. Add the marinade and olives to the pan and cook for another 5 minutes. Wrap in cling film and cool.
3Cut the breasts into slices about 1 cm thick and arrange on a serving platter on top of the rocket salad with the olives. Top the salad with the grated Parmesan cheese and vinaigrette.
Green asparagus
with ham
Preparation time: approx.20 minutes (plus cooking time)
Per serving approx. 46 kcal / 195 kJ
5 g P, 1 g F, 4 g CH
Serves 6
1 kg green asparagus (about 24 spears)
20 g butter
12 slices ham
1 bunch parsley
2 tbsp acacia honey
3 tbsp grape seed oil
1 tbsp balsamic vinegar
salt, sugar
1Trim the asparagus and peel the bottom third of each stalk. Fill a saucepan with water and add salt, a little sugar and butter. Place the asparagus in the pot and bring to the boil. Cook over medium heat for 10–15 minutes (the stalks should remain firm to the bite).
2Remove the asparagus from the pot, rinse with cold water and allow to dripdry. Wrap each slice of ham around two spears of the asparagus. Arrange the rolls on a plate.
3In a mixer, combine the parsley, honey, grape seed oil and balsamic vinegar to make the dressing. Serve with the asparagus rolls.
Chicken skewers
with peanut dip
Preparation time: approx. 20 minutes (plus marinating and cooking time)
Per serving approx. 280 kcal / 1176 kJ
32 g P, 15 g F, 6 g CH
Serves 6
600 g chicken breast fillet
2 tbsp sesame oil
2 tbsp sherry
3 tbsp soy sauce
1 tsp ginger
1 tsp curry
1 tsp sugar
20 g butter
1 onion
150 g peanut butter
200 ml milk
3 tbsp oil
salt and pepper
wooden skewers
1Cut the chicken into bite-sized pieces and thread it onto the wooden skewers. Whisk together the sesame oil, sherry, 2 tablespoons of the soy sauce, the spices and sugar. Marinate the chicken in this mixture for 2 hours.
2Meanwhile, heat the butter in a small saucepan. Peel and dice the onion and sauté it in the butter until glassy. Stir in the peanut butter and milk and bring to the boil, then add the remaining soy sauce. Remove from the heat and allow to cool.
3Roast the chicken skewers in the oven at 230 °C (Gas Mark 8) for 10 minutes or until crisp.
Scallop skewers
with fish fillet
Preparation time: approx. 15 minutes (plus marinating and cooking time)
Per serving approx. 239 kcal / 1002 kJ
32 g P, 8 g F, 9 g CH
Serves 4
2–3 sprigs tarragon
½ bunch flat parsley
2 cloves garlic
3 shallots
3 tbsp olive oil
salt and freshly ground pepper
20 scallops, shelled
400 g firm white fish fillet
1 tbsp chives
1Rinse the herbs, shake them dry and chop finely. Peel the garlic and shallots. Dice the shallots and crush the garlic. Mix the olive oil with the herbs, shallots and garlic. Add salt and pepper to taste.
2Add the shelled scallops to the mixture. Cut the fish fillet into bite-sized pieces and add. Cover and marinate in the refrigerator for at least an hour.
3Remove the scallops and fish from the marinade and allow it to dry on kitchen paper. Thread scallops and fish alternately on skewers and bake in the oven for about 5 minutes, turning after 2 minutes. Arrange on a plate and sprinkle with chives.
Baked aubergines
with mozzarella
Preparation time: approx. 20 minutes (plus cooking