Tips For Quick Cooking - Meal And Food Ideas For Times When You Have To Cook In A Hurry

Sometimes we have plenty of time, but there are also days where we don’t have a clue when we should still prepare a meal. These days when you come home in the afternoon, then you rush through the supermarket because you have to buy groceries, and six o’clock supper must be ready because your husband still needs to go out. Does that sound familiar?

Well, there are some ways. Some meals just simply go quicker than others. I always have a few “quick meals as a back up” on my list, just in case something happens and I must make food in less than an hour.

Here are some general ideas of how to safe time when cooking. Feel welcome to also check my article “Foods that go quick”!

Salads
There is no better thing on a hot summer day than a tasty salad. Not that boring plain green salad with oil and vinegar but a nice colorful salad with different ingredients. You can add different types of fruit to the green salad if you like it sweetish. Or cut cucumber, red and yellow pepper and cheese or feta cheese into small pieces and add it. You could also mix boiled eggs, tomatoes and mozzarella (all cut into pieces, of course) with your green salad.

For the sauce, you can, for example, mix plain yoghurt with your favourite spices, a little oil and good vinegar, or use smooth cottage cheese that you liquidize with some milk instead.

Maybe you can even think of something without green salad in. Like rice or noodle salad. Whilst your rice or noodles cook, you can prepare the other ingredients. Then you just mix everything, and voilà! These salads can usually be kept for a few days in the fridge so you can make them early in the day or even the day before.

Soups
Many soups are an excellent dish when you don’t have much time. My basic recipe for four people is:

1. Boil 1 ¼ liter of water with the kettle and prepare some chicken or vegetable stock.
2. Keep hot on the stove in a closed pot.
3. In the meantime, cut 750-1000g of vegetables into small pieces. Vegetables that shrink a lot (like mushrooms or marrows) are usually done quicker than hard veggies like potatoes and carrots, so if you mix them cut the shrinking ones into bigger and the hard ones into a bit smaller pieces.
4. Add the veggies to the stock and simmer for about 15-20 minutes until the veggies are soft.
5. If you like it hearty, you can add some sausages or meat balls to the soup 5-10 minutes before it’s done. They just need to warm up. If you cook them too long, they will just lose their taste.
6. Season with spices of your choice and serve.

There are some things that I just love about soups and that makes them really great: They are done really quick. You can use anything to put in. Make sure it contains lots of veggies, but you can also add meat or sausages. Soups are great left-over users and the sky is the limit for your creativity. You can make hundreds of soups without repeating yourself. Most soups you can prepare in advance, store them in the fridge or deep freeze them. When you then need them, you just need to heat them up. Soup is my no. 1 recipe if I know that day I won’t have much time to cook.

Boiled eggs
Instead of putting the eggs in boiling water and cook them according to your taste, try this:

1. Put them in a pot and add about a cm of cold water.
2. Close the lid and bring to boil.
3. From the moment the water starts boiling cook the eggs the same time like you used to.

It will go quicker because it is only half the amount of water and therefore boils quicker. It will safe energy, too.

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