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Warm tuna steak salad

This recipe falls into quick weeknight dinner that is not frozen pizza or Chinese takeaway category. All you have to do is to steam the vegetables, prepare dressing and pan-sear tuna steaks. It takes 15 minutes tops, but you can feel almost like a professional chef when serving dinner.

Recipe: Warm tuna steak salad

Serves: 2
  • one cup of broad beans
  • one cup of snow peas
  • 2 tuna steaks
  • Marinade tuna steaks for abou 30 minutes (it can be longer or a little shorter, if you don't have time).
  • Steam snow peas and broad beans for a few minutes, so that they soften, but are not overly cooked.
  • Combine dressing with peas and beans. Transfer vegetables into two plates.
  • Pan-sear tuna steaks for one or two minutes each side.
  • Slice the steaks and place on top of the vegetables. Top with freshly ground pepper.

Recipe: Marinade

  • 2 tbsp. of olive oil
  • juice of 1/2 lemon
  • one tsp. of chopped parsley
  • Combine the ingredients

Recipe: Lemon dressing

  • 2 tbsp. of olive oil
  • juice of one lemon
  • one tsp. of chopped mint
  • one tsp. of chopped parsely
  • salt and pepper, to taste
  • Whisk ingredients

Broad bean salad

Light summer brunch. Or even lunch, if the day is really hot.

Recipe: Broad bean salad

Serves: 2
  • 500 g of broad beans, shelled
  • 300 g of green peas, shelled (you can keep a few pods for decoration)
  • Cook broad beans and green peas.
  • Young broad beans need about 10 minutes (it should be tender, but not overcooked), young peas only about 2 minutes.
  • Remove skins from broad beans.
  • In a large bowl, combine beans and peas with the dressing.
  • Transfer salad to two bowls.
  • Place eggs on the salad. Top with freshly ground pepper.

Recipe: Lemon dressing

  • 2 tbsp. of olive oil
  • 4 tbsp. of freshly squeezed lemon juice
  • one tbsp. of finely chopped parsley
  • salt and pepper, to taste
  • Whisk all the ingredients together.

Recipe: Poached eggs

  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar
    • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    • Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.

    red lentil burgers with sweet potato fries

    Perhaps not the most creative recipe ever, but everyone enjoys a good burger every once in a while.

    Recipe: Patties

    • 1 1/2 cup of cooked red lentils
    • 1/4 cup of breadcrumbs
    • one egg
    • one tsp. of ground cumin
    • one tsp. of tumeric powder
    • 1/2 tsp. of chili flakes
    • Combine all the ingredients on a bowl. Form two pattied.
    • Bake at 180C for about 10 minutes, flipping the patties halfway through the baking time.

    Recipe: Sweet potato fries

    • one large sweet potato
    • one tbsp. of olive oil
    • one tsp. of smoked paprika powder
    • 1/2 tsp. of course sea salt
    • Cut the potato into fry-shaped pieces. Toss them into a bowl and combine with olive oil, smoked paprika and salt.
    • Arrange the fries in a single layer on a parchment-lined baking sheet.
    • Bake at 180C for about 30 minutes, flipping fries halfway through baking time.

    Recipe: Red lentil burgers

    • 2 buns
    • 3 tbsp. of bryndza or other soft sheep's milk cheese
    • a few slices of grilled eggplant
    • a few slices of tomato
    • a few slices of red onion
    • a handful of fresh cilantro leaves
    • Assemble the burgers: spread bryndza on the buns, top with grilled eggplant, lentil patties, cilantro leaves, tomato and onion.

    poached eggs with red lentils

    Breakfast could easily be my favourite meal. Its only flaw is that a bottle of crisp white wine doesn’t go too well with scrambled eggs on toast. But then there are Mimosas or, for more difficult mornings, Bloody Marys. Not every breakfast is perfect though. Sometimes we don’t hear the alarm clock (or deliberately choose to ignore it) and we have just enough time for either a quick sandwich or brushing hair and teeth. Sometimes we have absolutely nothing in the fridge and the closest shop is too far away to go there wearing pyjamas. Sometimes we only have one egg and a brief moment of obilviousness can turn soft boiled into hard boiled.

    Nevertheless, I choose a perfect breakfast over a perfect dinner. When we get up early for the sheer purpose of enjoying a lazy breakfast, the time seems somewhat stolen and therefore magical.

    I almost never have sweet breakfast, which sadly means that I cannot dip a freshly baked croissant into hot coffee in my Parisian apartment (it is that and the fact that I do not own an apartment in Paris). For me, a perfect breakfast dish resembles dinner as much as possible, but still manages to keep up breakfast appearances. Red lentil and kale in a spicy tomato sauce - not a typical breakfast. It is the gorgeously runny yolk of a perfectly poached egg that makes all the difference.

    Recipe: Poached eggs with red lentil and kale

    • one cup of red lentil, cooked
    • one onion, finely diced
    • 200 g of kale
    • 2 medium tomatoes
    • one tsp. of chili powder
    • one tsp. of sweet paprika powder
    • a pinch of salt
    • 2 eggs
    • Scald tomatoes and remove the skin, dice them.
    • Heat olive oil in a large skilled add onion and saute it. Add tometoes and spices, cook over low heat for about 10 minutes.
    • Add lentils and continue cooking for another 5 minutes. Remove from heat, add kale leaves and stir together.
    • Serve with poached eggs.

    Recipe: Poached eggs

    • In a large saucepan, bring water with one tsp. of white vinegar to boil.
    • Crack each egg to a shallow bowl. Stir boiling water to create a whirl. Carefully add the egg. Cook for 2-3 minutes.