Weekend time is precious, a chance to unwind, catch up with family, or simply enjoy a break from work. People often fill Saturdays and Sundays with chores, rest, or small adventures. The goal here is to make the most of that free time by keeping meals simple, delicious, and nutritious. The following three recipes form an easy, satisfying menu that minimizes kitchen time while maximizing flavor and health benefits.
A little planning goes a long way. With a straightforward approach, it’s possible to ditch fast food, pre-cooked items, and frozen convenience foods that aren’t ideal for health. A simple three-recipe plan shows that preparing a wholesome meal for oneself can be quick, enjoyable, and nourishing.
Potato Salad
- 1.5 kg potatoes
- 500 g smoked salmon
- 1 onion, 1 lemon
- 100 g caviar
- Salt
- Parsley
The Freshest Tropical Salad for Summer Meals
- Wash the potatoes and boil them in salted water for 10 minutes without peeling.
- After cooking, drain, peel, and cut into slices about three centimeters thick; set aside.
- Cut the salmon to the same size as the potatoes, finely chop the onion and parsley.
- Layer potatoes with salmon and a touch of caviar on a serving plate.
- Garnish with sliced lemon and curly chicory.
- Sprinkle with onion and parsley at serving time.
Grandma’s Secret for the Perfect Potato Omelet
The key is gentle cooking: when the potatoes begin to boil, reduce the heat so they simmer slowly and stay intact.
Loin with Ham and Cheese
- 4 fillet steaks
- 4 slices of York ham
- 8 slices of cheese
- Egg
- Breadcrumbs
- Liquid oil
- Salt
Stuffed Zucchini with Cheese
Ideal for encouraging children to eat vegetables
- The fillets are cut in half and salted.
- Each half is filled with a slice of cheese, then a slice of ham, and another with cheese.
- To prevent openings, the fillets are closed and secured with toothpicks.
- They are coated with breadcrumbs, dipped in beaten egg, and rolled in breadcrumbs again.
- Fry in medium heat with enough oil so the inside cooks and the outside doesn’t burn.
- Serve with julienne lettuce and a side of French fries if desired.
Homemade Vanilla Ice Cream
- 3 eggs
- 1/4 liter liquid cream
- 1/4 kg whipped cream
- 50 g sugar
- 1 vanilla bean
Fruit Jelly: A Healthy, Nutritious Dessert for Kids
- In a saucepan, heat the liquid cream with a vanilla bean; just before boiling, remove from heat, cover, and steep for 15 minutes to infuse flavor.
- In another pan, beat one whole egg, two yolks, and sugar; pour in the hot cream – vanilla removed – and whisk constantly for 15 minutes until thickened.
- Remove from heat, strain, and cool. When cooled, transfer to an ice cream container and freeze for 45 minutes.
- Whip the ice cream briefly, fold in the whipped cream, and return to the freezer for 45 minutes.
- Whisk again vigorously and freeze for another 20 minutes before serving.
Frozen Yogurt Cream: A Summer Dessert
The best containers are metal. Metal molds without grids can be used for the ice cream setting.