3 Simple Recipes for Sharing with Others
One of the greatest things about cooking something is sharing it with others! Of course, any type of dish from Älplermagronen to ziti can be enjoyed in company, but some meals are a little easier to share than others.
That’s why I selected 3 recipes that have almost the same preparation time no matter how many portions you make! All the amounts listed are for 4 portions :)
Of course, if you’re not able to host at your table you can always offer it for guests to pick up :)
#1 Rice-Pea-Carrot Soup
I tend to have a lot of carrots at any given time and wanted to try something different with them than I was used to.
Ingredients:
- 3–4 carrots
- 100g peas (frozen)
- ~1.5l bouillon (vegetable)
- 1 tbsp butter
- 250g white rice
- 1 bunch of fresh peppermint leaves
- 1 bunch of fresh parsley
- 4–5 tbsp olive oil
- 20–30g parmesan (grated)
1min-6min
Slice your carrots into small coin-shaped pieces. Put on your bouillon to boil and start cooking the rice in a medium-sized pot. Add some of the bouillon for taste. In a separate pot add the carrots into the hot bouillon and keep on a low heat.
6min-12min
While that’s cooking, finely dice your parsley and peppermint (without the stems). Place it in a small mixing bowl along with the parmesan, salt, pepper and the olive oil. Mix well until it forms a thick pesto. Your carrots should be nearing their ideal cook, so go ahead and add the peas and your pesto to the pot. Keep the level of bouillon just over the mixture.
12min-15min
Once the peas are done, take the mixture from the heat. Add the butter to the rice and stir. Serve the rice first in a bowl, then pour over the bouillon soup. Goes well with some bread or even crackers!
#2 Cucumber-Feta-Dill Salad
At times when you don’t know what to make, this fresh, light meal still fills you due to the high water content of the cucumber and protein of the feta.
Ingredients:
- 3–4 cucumbers
- 300g feta cheese (block or crumbled)
- 2 tbsp olive oil
- 1 bunch of fresh dill
1min-6min
Slice your cucumbers lengthwise first, then into smaller strips, then horizontally to produce small pieces.
6min-12min
If your feta is in block form: cut it in a way that you have roughly 0.5cm-sized cubes.
If your feta is crumbled: obviously nothing to do here ;)
12min-15min
Prepare your fresh dill without the stems. Mix the cucumber and feta together in a big bowl. Add the olive oil and dill to the salad and mix well. Season with salt (rock salt is great with cucumber!) and pepper to taste. Serve with thick slices of whole grain bread or poppyseed bread rolls.
#3 One-Pot Pasta with Chicken, Broccoli and Mushrooms
You can do a lot of things with pasta, but this is one of my favourites as it doesn’t need a sauce (which means it’s quick and easy) but is still tasty!
Ingredients:
- 240g dry pasta (orecchiette, penne or fusilli are good choices)
- 1.5l bouillon
- 120g chicken breast
- 1 large broccoli
- 5–6 large mushrooms (Paris work well)
- 1 tbsp butter
- 2 tbsp olive oil
- 60–70g parmesan (grated)
1min-6min
Start by heating a pot on high heat with half the olive oil. Dice the chicken into chunks roughly the size of snap peas. Once hot, add the chicken. Let it brown, then turn down the heat to medium-high. Slice the broccoli so you only leave as little of the stem as possible. Slice the mushrooms into quarters (or as you wish).
6min-12min
Add the bouillon and once at a boil, add the pasta. Add the broccoli so that it cooks for no longer than 1–2 minutes (and you don’t overcook your pasta). Once it’s done turn down the heat, strain the pot but leave around 0.5dl of bouillon.
12min-15min
Put the pot back on the stove on low-medium heat and add the mushrooms, butter and other tbsp of olive oil. Stir the mixture while letting the mushrooms cook. Once they’re soft, take the pot off the heat and add the parmesan. Add a pinch of salt and a good amount of pepper.
What are your favourite dishes that are easy to share? Let me know in the comments! If you’re not the type to cook, see who’s cooking up a storm on Cook Eat!
