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Author: quickeasyhomerecipes

  • Rustic Tomato Eggs with Avocado Toast

    Rustic Tomato Eggs with Avocado Toast

    This is the kind of breakfast I make when I want something warm but don’t want to think too hard. I start by getting the toast going first, so there’s something ready to catch the sauce later. The eggs cook gently in the tomatoes, and everything feels calm and unfussy.

    Ingredients

    Tomato eggs

    • 2 tbsp olive oil
    • 1 small yellow onion, finely chopped
    • 1 garlic clove, minced
    • 1 green chili or mild pepper, thinly sliced
    • 2 medium tomatoes, roughly chopped
    • ½ tsp ground cumin
    • ½ tsp sweet paprika
    • Salt and black pepper
    • 3 large eggs

    Avocado toast

    • 2 slices rustic bread
    • 1 ripe avocado
    • A squeeze of lemon juice
    • Salt

    Instructions

    1. Start with the bread: toast it until golden and crisp, then set it aside.
    2. Heat olive oil in a shallow pan over medium heat. Add the onion and cook slowly until soft and lightly golden.
    3. Stir in the garlic and sliced chili. Cook briefly, just until fragrant.
    4. Add the tomatoes, cumin, paprika, salt, and pepper. Let the mixture simmer, stirring occasionally, until it thickens and looks spoonable rather than watery.
    5. Use a spoon to make small gaps in the tomato mixture and crack the eggs directly into them.
    6. Lower the heat, cover the pan, and cook until the egg whites are set but the yolks remain soft.
    7. Mash the avocado with lemon juice and salt. Spread it generously over the toast.
    8. Serve the tomato eggs straight from the pan alongside the avocado toast.

    Tips (optional section)

    • If the tomatoes taste flat, a pinch of salt early on helps draw out their sweetness.
    • Don’t rush the eggs — low heat keeps them tender instead of rubbery.
    • Leftover sauce (without eggs) works well the next day with pasta or rice.

    You may also like: One-Pot Chili Mac & Cheese

    Tomato eggs cooked in a shallow pan with soft-set yolks, served with rustic avocado toast on the side.
    Eggs simmered in tomatoes, avocado toast on the side. Warm, simple, and ready fast.

  • White Chocolate Cream Cups with Citrus Note

    White Chocolate Cream Cups with Citrus Note

    Some weekends I want dessert without turning the kitchen upside down. This is the kind of sweet I make when I’m already in comfy clothes and the sink is empty. It’s gentle, not overly sweet, and feels more like a quiet treat than a showpiece.

    Ingredients

    • 120 g white chocolate, roughly chopped
    • 200 ml heavy cream
    • 2 tbsp plain Greek yogurt
    • Zest from ½ orange or lemon (very finely grated)
    • 1 tsp vanilla extract
    • Pinch of salt

    Instructions

    1. Pour about half of the cream into a small saucepan and warm it slowly over low heat. It should feel hot to the touch but never bubble.
    2. Take the pan off the heat, add the chopped white chocolate and salt, then leave it alone for a minute. Stir gently until it turns smooth and glossy.
    3. In a separate bowl, lightly whisk the remaining cold cream just until it thickens slightly — it should still be soft and fluid, not stiff.
    4. Fold the yogurt, vanilla, and citrus zest into the melted chocolate mixture. The texture will loosen at first — that’s fine.
    5. Using a spatula, gently combine the chocolate base with the semi-whipped cream. Work slowly, scraping from the bottom, until the mixture looks airy and even.
    6. Spoon into small glasses or bowls and refrigerate for at least 1 hour to set lightly.

    You may also like: Panna Cotta

    Serving ideas

    • Sprinkle with crushed pistachios or toasted coconut just before serving.
    • Add a spoon of tart berry compote to balance the sweetness.
    • Serve slightly chilled, not ice-cold — the flavor opens up more that way.
    Creamy white chocolate mousse served in small glass cups, topped with raspberries, chopped pistachios and citrus zest, photographed from a slight distance on a light stone plate.
    Soft white chocolate mousse with a light citrus note, finished with pistachios and fresh raspberries. A simple, chilled dessert made for slow weekends and small treats after dinner.

  • Konjac Noodles with Vegetables and Air Fryer Salmon

    Konjac Noodles with Vegetables and Air Fryer Salmon

    Serves: 2
    Prep time: 10 minutes
    Cook time: 12–15 minutes
    Style: light, low-carb, air fryer dinner

    🛒 Ingredients

    Salmon

    • 2 salmon fillets (about 120–150 g each)
    • 1 tbsp olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
    • ½ tsp smoked paprika
    • ½ tsp garlic powder

    Konjac Noodles & Vegetables

    • 1 package konjac noodles (about 200 g, drained)
    • 1 small zucchini, sliced
    • 1 red bell pepper, sliced
    • 1 small carrot, julienned
    • 1 tbsp soy sauce (or tamari)
    • 1 tsp sesame oil
    • 1 tsp honey or maple syrup
    • 1 clove garlic, minced
    • Optional: chili flakes or fresh ginger

    👩‍🍳 Instructions

    1. Prepare the salmon
      Pat the salmon fillets dry. Rub with olive oil, salt, pepper, smoked paprika, and garlic powder.
    2. Cook the salmon in the air fryer
      Preheat the air fryer to 180°C (356°F). Place the salmon fillets inside and cook for 8–10 minutes, until flaky and lightly golden on top. Set aside.
    3. Prepare the konjac noodles
      Rinse the konjac noodles thoroughly under cold water, then drain well. This helps remove their natural aroma.
    4. Cook the vegetables
      Heat a pan over medium heat. Add sesame oil and garlic, cooking briefly until fragrant. Add the zucchini, bell pepper, and carrot. Stir-fry for 3–4 minutes, until just tender but still crisp.
    5. Combine noodles and sauce
      Add the drained konjac noodles to the pan along with soy sauce and honey. Toss everything together and cook for another 2–3 minutes, allowing the flavors to combine.
    6. Serve
      Divide the noodles between plates and top with air fryer salmon. Sprinkle with chili flakes or fresh herbs if desired.

    📝 Notes & Tips

    • Konjac noodles are naturally low-carb and gluten-free.
    • You can swap salmon for tofu or shrimp if preferred.
    • For extra freshness, add a squeeze of lime juice before serving.

    You may also like: Vodka Pasta with Creamy Tomato Sauce

    Konjac noodles with vegetables topped with air fryer salmon
    Light konjac noodles with colorful vegetables and air fryer salmon

  • Panna Cotta

    Panna Cotta

    Serves: 4
    Prep time: 10 minutes
    Chill time: 4–6 hours
    Style: classic Italian no-bake dessert

    🛒 Ingredients

    • 1 cup (240 ml) heavy cream
    • ½ cup (120 ml) whole milk
    • ¼ cup (50 g) granulated sugar
    • 1 tsp vanilla extract (or vanilla bean paste)
    • 1½ tsp powdered gelatin
    • 2 tbsp cold water

    Optional topping

    • Fresh berries (strawberries, raspberries, blueberries)
    • Berry sauce or fruit coulis
    • Honey or caramel drizzle

    👩‍🍳 Instructions

    1. Bloom the gelatin
      In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes until fully absorbed and spongy.
    2. Heat the cream mixture
      In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium-low heat, stirring until the sugar dissolves. Do not boil.
    3. Add vanilla and gelatin
      Remove the saucepan from heat. Stir in the vanilla extract, then add the bloomed gelatin. Mix until the gelatin is completely dissolved.
    4. Pour and chill
      Divide the mixture evenly between small glasses or ramekins. Let cool slightly, then refrigerate for at least 4 hours, or until fully set.
    5. Serve
      Top with fresh fruit, berry sauce, or a drizzle of honey just before serving.

    📝 Notes & Tips

    • For a firmer texture, add an extra ¼ tsp gelatin.
    • To unmold panna cotta, briefly dip the ramekin in warm water and gently invert onto a plate.
    • Vanilla bean paste gives a richer flavor and visible specks.

    You may also like: https://quickeasyhomerecipes.com/pavlova-bombs/

    Classic panna cotta topped with fresh berries
    Silky vanilla panna cotta served with fresh berries

  • Pavlova Bombs

    Pavlova Bombs

    Serves: ~12–15 bombs
    Prep + cook time: ~35–40 minutes
    Style: mini meringue desserts with fruit and cream

    🛒 Ingredients

    Meringue Shells

    • 4 large egg whites
    • 1 cup (200 g) caster sugar (superfine sugar)
    • 1 tsp white vinegar
    • 1 tsp cornstarch (cornflour)
    • 1 tsp vanilla extract

    Filling & Topping

    • 300 ml heavy (whipping) cream
    • 2–3 tbsp powdered sugar (to sweeten the cream)
    • 1 tsp vanilla extract
    • Assorted fresh fruit (e.g., berries, kiwi, passionfruit, sliced banana or mango)
    • Optional: lemon zest or a light dusting of powdered sugar

    👩‍🍳 Instructions

    1. Preheat the oven:
      Preheat your oven to 120°C (250°F). Line a large baking tray with baking paper.
    2. Prepare the meringue base:
      In a very clean, dry bowl, beat the egg whites with an electric mixer until they become foamy. Continue whipping and gradually add the caster sugar, one tablespoon at a time, until you get glossy, stiff peaks.
    3. Add stabilizers:
      Gently fold in the vinegar, cornstarch, and vanilla extract. These help create a crisp shell with a stabilised interior.
    4. Shape the pavlova bombs:
      Using a spoon or scooper, place heaped tablespoons of meringue onto the prepared baking tray. Leave space between each — around 2–3 cm (1 inch).
    5. Bake low and slow:
      Bake in the preheated oven for about 45–60 minutes at 120°C (250°F), until the meringues are crisp on the outside but still tender inside. Turn off the oven and leave them inside to cool completely (about 1–2 hours). This helps prevent cracking.
    6. Whip the cream:
      In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
    7. Assemble the bombs:
      Once the shells are cool, pipe or spoon cream onto the top of each meringue. Add pieces of fresh fruit on top and finish with extra fruit juices or zest if desired.
    8. Serve:
      Enjoy immediately — these are best eaten the same day for crisp shells and fresh toppings.

    🍽️ Notes & Tips

    • You can keep the baked meringues in an airtight container for up to 2 days (without cream), but assemble them just before serving for best texture.
    • Choose fruits that are juicy but not too wet so the meringue stays crisp longer.
    • If you like a tangy contrast, passionfruit pulp or citrus zest pairs beautifully with the sweet cream.

    You may also like: Breakfast Pancakes – Soft and Fluffy

    Mini pavlova bombs with whipped cream and fresh berries
    Delicate pavlova bombs topped with fluffy cream

  • Vodka Pasta with Creamy Tomato Sauce

    Vodka Pasta with Creamy Tomato Sauce

    Serves: 4
    Prep + cook time: ~25 minutes
    Style: creamy, restaurant-style pasta

    🛒 Ingredients

    • 400 g pasta (rigatoni or penne work best)
    • 2 tbsp olive oil
    • 1 small onion, finely diced
    • 3 garlic cloves, minced
    • 2 tbsp tomato paste
    • ½ cup (120 ml) vodka
    • 1 cup (240 ml) heavy cream
    • ½ tsp chili flakes (adjust to taste)
    • ½ tsp salt (or to taste)
    • ¼ tsp black pepper
    • ½ cup (50 g) freshly grated parmesan cheese
    • Fresh basil, for serving

    👩‍🍳 Instructions

    1. Cook the pasta
      Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
    2. Build the base
      Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
    3. Tomato paste & vodka
      Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it deepens in color. Pour in the vodka and simmer for about 2 minutes, allowing the alcohol to cook off.
    4. Make it creamy
      Lower the heat and stir in the cream, chili flakes, salt, and black pepper. Simmer gently for 3–4 minutes until the sauce thickens slightly.
    5. Combine with pasta
      Add the drained pasta to the sauce and toss to coat. If needed, loosen the sauce with a splash of reserved pasta water.
    6. Finish & serve
      Remove from heat and stir in the parmesan cheese. Serve immediately, topped with fresh basil and extra cheese if desired.

    📝 Notes & Tips

    • Rigatoni holds the sauce best, but penne or fusilli work well too.
    • The vodka enhances the tomato flavor — it doesn’t make the dish taste alcoholic.
    • For extra richness, finish with a knob of butter before serving.

    You may also like: Creamy Chicken Noodle Soup

    Creamy vodka pasta with tomato sauce and parmesan cheese
    Creamy vodka pasta with rich tomato sauce and fresh basil

  • Creamy Chicken Noodle Soup

    Creamy Chicken Noodle Soup

    Serves: ~4–6
    Prep + cook time: ~30 minutes
    Style: cozy, creamy, classic soup

    Ingredients

    • 2 tbsp butter or olive oil
    • 1 medium onion, finely diced
    • 2 celery stalks, sliced
    • 2 large carrots, sliced
    • 3 garlic cloves, minced
    • 8 cups (2 liters) chicken stock
    • 2 chicken breasts (about 450–500 g), cooked and shredded
    • 100–150 g egg noodles
    • 1 tsp dried thyme
    • 1 tsp dried parsley (plus extra for garnish)
    • Salt and pepper, to taste
    • 250 ml heavy cream
    • Optional: squeeze of lemon juice

    Instructions

    1. Prep the base:
      In a large pot, heat the butter or olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
    2. Garlic & herbs:
      Stir in the minced garlic and cook for another minute until fragrant.
    3. Build the broth:
      Pour in the chicken stock and add the shredded chicken. Stir in the dried thyme and parsley. Season lightly with salt and pepper. Bring the mixture to a gentle boil.
    4. Noodles time:
      Add the egg noodles and cook until they are tender (usually about 7–9 minutes, but check package instructions).
    5. Finish creamy:
      Once noodles are cooked, reduce heat to low. Slowly pour in the heavy cream and stir gently to combine. Heat through — do not boil once the cream is added.
    6. Taste & adjust:
      Taste the soup and adjust seasoning. For a mild brightness, you can add a small squeeze of lemon.
    7. Serve:
      Ladle the soup into bowls and garnish with extra chopped parsley.

    Notes & Variations

    • Chicken options: Rotisserie chicken works great and saves time.
    • Veggies: You can add peas or spinach in the last few minutes for extra color.
    • Noodles swap: If you prefer smaller pasta shapes (like shells or ditalini), adjust cooking time as needed.

    You may also like: Zuppa Toscana 

  • Zuppa Toscana (Creamy Sausage & Potato Soup)

    Zuppa Toscana (Creamy Sausage & Potato Soup)

    Serves: 4–5
    Prep + cook time: ~30 minutes
    Style: creamy Italian-inspired comfort soup

    Ingredients

    • 1 tbsp olive oil
    • 1 medium onion, finely diced
    • 2 garlic cloves, minced
    • 500 g Italian-style sausage (pork or chicken), casings removed
    • ¼ tsp chili flakes (optional, adjust to taste)
    • 1½ tsp salt (or to taste)
    • ½ tsp black pepper
    • 1 tsp dried oregano
    • 1 kg potatoes, sliced into thin rounds or half-moons
    • 1 liter chicken stock
    • 250 ml heavy cream
    • 100 g kale, stems removed and leaves chopped

    Instructions

    1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
    2. Add the sausage meat to the pot. Break it up with a spoon and cook until fully browned and cooked through.
    3. Season with salt, black pepper, oregano, and chili flakes (if using). Stir well so the sausage is evenly coated with the spices.
    4. Add the sliced potatoes and pour in the chicken stock. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 10–12 minutes, until the potatoes are tender.
    5. Lower the heat and stir in the cream. Let the soup gently heat through without boiling.
    6. Add the chopped kale and cook for 2–3 minutes, just until wilted and vibrant green.
    7. Taste and adjust seasoning if needed. Serve hot.

    Notes & Tips

    • For a lighter version, you can replace part of the cream with milk, but the soup will be less rich.
    • Spinach can be used instead of kale if preferred.
    • The soup thickens slightly as it sits.
    Zuppa Toscana (Creamy Sausage & Potato Soup)
  • One-Pot Chili Mac & Cheese

    One-Pot Chili Mac & Cheese

    Serves: 5–6
    Prep + cook time: ~25 minutes
    Style: easy comfort food, one pot

    Ingredients

    Main

    • 1 tbsp olive oil
    • 2 garlic cloves, finely minced
    • 1 medium onion, finely diced
    • 1 red bell pepper, diced
    • 500 g lean ground beef
    • 800 g canned crushed tomatoes
    • 420 g canned red kidney beans, drained and rinsed
    • 2½ cups (625 ml) beef stock (or chicken stock)
    • 250 g uncooked elbow macaroni
    • 200 g shredded cheese (cheddar or similar melting cheese)
    • Fresh cilantro or parsley, for garnish (optional)

    Seasoning

    • ½ tsp cayenne pepper (adjust to taste)
    • 2 tsp paprika
    • 2 tsp ground cumin
    • 1½ tsp onion powder
    • 1 tsp dried oregano
    • ½ tsp black pepper
    • 1¼ tsp salt (or to taste)

    Instructions

    1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook for about 1 minute until fragrant. Stir in the bell pepper and cook another 1–2 minutes, until softened.
    2. Add the ground beef and cook, breaking it up with a spoon, until browned all over.
    3. Sprinkle in all the spices and stir well so the meat is evenly coated. Pour in the crushed tomatoes, stock, and kidney beans. Mix to combine.
    4. Add the uncooked pasta directly to the pot. Bring everything to a gentle boil, then cover and cook for about 12 minutes, stirring once or twice, until the pasta is al dente and most of the liquid has been absorbed.
    5. Turn off the heat and stir in half of the shredded cheese until the sauce becomes creamy. Taste and adjust seasoning if needed.
    6. Sprinkle the remaining cheese over the top, cover the pot, and let it sit for 2 minutes until the cheese melts.
    7. Serve hot, topped with fresh herbs if desired.

    Notes

    • Works well with other ground meats like turkey or beef-pork mix.
    • Adjust cayenne for milder or spicier flavor.
    • Thickens even more as it rests — perfect for leftovers.
    One-Pot Chili Mac & Cheese
  • Broccoli & Cheese Pasta — Creamy, Simple, Comfort Food

    Broccoli & Cheese Pasta — Creamy, Simple, Comfort Food

    This broccoli and cheese pasta is a cozy, quick dinner idea that feels like home. Tender broccoli florets, melted cheese and perfectly cooked pasta come together in a creamy, satisfying dish. It’s simple enough for a weeknight meal but rich enough to feel special.

    🕒 Prep + Cook Time

    About 25–30 minutes

    🍽️ Servings

    2–3 servings

    🛒 Ingredients

    200 g pasta (your choice — shells, penne, or fusilli work great)

    1 medium head of broccoli, cut into small florets

    1–1½ cups grated cheese (cheddar or a mix of cheddar & mozzarella)

    2 tbsp butter

    2 tbsp all-purpose flour

    300 ml milk

    ½ tsp garlic powder (optional)

    Salt and pepper, to taste

    A pinch of chili flakes (optional)

    Olive oil (optional, for finishing)

    👩‍🍳 Method (Step by Step)

    Cook the pasta:

    Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain.

    Steam the broccoli:

    While the pasta cooks, add the broccoli florets to the boiling water for the last 3–4 minutes of the pasta time. Drain together with the pasta.

    Make the cheese sauce:

    In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute to form a light roux.

    Slowly pour in the milk, whisking continuously until the sauce thickens. Reduce heat if needed.

    Add cheese:

    Once the sauce has thickened, remove from heat and add the grated cheese a handful at a time, stirring until smooth and creamy. Season with salt, pepper and garlic powder (if using).

    Combine:

    Add the drained pasta and broccoli to the cheese sauce, tossing gently so everything is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

    Serve:

    Divide between plates or bowls, add a drizzle of olive oil and a sprinkle of chili flakes if you like a bit of heat.

    💡 Tips & Variations

    For extra flavor, sauté a clove of minced garlic in olive oil before making the sauce.

    Substitute half of the milk with cream for an even richer sauce.

    Add cooked chicken or bacon for a protein boost.

    Broccoli & Cheese Pasta — Creamy, Simple, Comfort Food