Kochen

These recipes are perfect for the office, during a study break in your apartment, or for sharing with the community in your Home & Co. Let’s be honest: When you are studying for exams or you have an important project to finish at work, you aren't going to feel like cooking complicated dishes. You'd probably rather spend your free time with your community in the lounge or the shared kitchen, or maybe meet up for a barbecue in the garden. These recipes are also perfect if you just need time for yourself. You'll be able to enjoy your tasty food within 30 minutes, and usually, you'll probably even have enough leftovers for the next day’s lunch. Enjoy!

Couscous salad

Ingredients

50 g couscous

100 ml vegetable broth

150 g cucumber

100 g tomatoes

1 spring onion

1 handful fresh mint

1 handful fresh parsley

1 half lemon, juiced

2 tbsp olive oil

Salt and pepper to taste

Preparation

Boil the couscous in the vegetable broth, leave it to soak and cool off. In the meantime cut the cucumber and tomatoes into small cubes and the spring onion into thin slices. Finely chop the mint and parsley. Mix the lemon juice, salt, pepper, and olive oil in a large bowl to make a dressing. Mix the dressing and all the ingredients in one bowl and let it sit for about 10 minutes. 

Within a few minutes, you'll have created a tasty meal that you can take to work or uni, or simply enjoy at home.

Feta-melon salad

Ingredients

1 half watermelon or 1 honeydew melon 

1 feta cheese

1 handful fresh basil

4 tbsp white vinegar

2 tbsp olive oil 

Salt and pepper to taste

Preparation

Cut the melon and the feta cheese into small cubes. Finely chop the basil and mix it with the melon and cheese. In a separate bowl, mix dressing, olive oil, salt, and pepper to make a dressing. Then, pour it over the salad. 

This melon-feta salad is perfect for hot summer days and is easy to prepare. 

Vegetable quiche

Ingredients

1 roll puff pastry

1 leek

1 carrot

1 courgette

7 fresh button mushrooms

3 eggs

1 half cup crème fraîche

100 ml milk

Olive oil (for frying vegetables)

1 handful Emmental cheese, grated
Salt, pepper and chili flakes to taste

Preparation

Preheat the oven to 200 degrees. Spread out the puff pastry in a casserole and create even edges. Clean the leek and cut it into thin slices. Peel the carrot and the courgette. Clean the button mushroom and slice it. Fry the vegetables in some olive oil, then spread the mixture out evenly in a casserole.

Mix the eggs, crème fraîche, milk, Emmental cheese, salt and pepper, and pour the mixture over the vegetables. Put the casserole into the oven and bake for 20 minutes at 200 degrees, until the puff pastry is crunchy around the edges and the quiche looks golden-brown. Serve with some fresh salad. 

This recipe serves 4-6 people, so you can share it with the community or some friends.

Banana-nut porridge

Ingredients

1 handful of nuts (of your choice)

50 g rolled oats

350 ml milk or oat milk

1 pinch of cinnamon

1 banana

1 tbsp honey or agave syrup

1 pinch of salt

Preparation

Cut ½ banana into small cubes. Cut the other half into slices. 

Bring the milk/oat milk to the boil in a small pot. Add cinnamon, honey and a pinch of salt. Then add oats, nuts and cubed banana. Leave it to simmer at a low temperature until it reaches your desired consistency. Put the porridge into a bowl, and garnish it with the sliced banana and a pinch of cinnamon. 

This porridge is rich in vitamins and fibre and will give you plenty of energy for working and studying.

Oven-roasted vegetables with avocado dip

Ingredients

1 half courgette

1 half aubergine

5-10 small tomatoes

1 paprika pepper

1 half red onion

1 clove garlic

1 sprig of rosemary, fresh

1 carrot

1 avocado

1 half lemon, juiced

Olive oil

Salt and pepper to taste

Preparation

Preheat the oven to 200 degrees. Slice the courgette and aubergine, halve the tomatoes and quarter the pepper. Slice the onion and separate into rings. Peel and slice the carrot. Spread the vegetables and the garlic evenly on a baking tray lined with greaseproof paper, and sprinkle generously with olive oil. Cut the rosemary and sprinkle over the vegetables. Add salt and pepper. Bake the vegetables in the preheated oven for 20 minutes.

While the vegetables are baking, smash the avocado using a fork and mix with lemon juice, salt and pepper to form a dip. 

Once the vegetables are done, crush the garlic clove and sprinkle it over the vegetables.

Eat the veggies and dip as a main meal or serve as a side at the next community barbecue at your Home & Co.