Our favorite recipes of the week (KW 23) from June 7th to 13th

Cook variedly
Our favorite recipes of the week from June 7th to 13th

© Thomas Neckermann

Are you still looking for food inspiration for the coming week? We’ll tell you our favorite recipes for your meal plan from June 7th to 13th. Whether pasta or salad, vegetarian or with meat – there is something for everyone!

Meal Planning: The weekly schedule for week 23 from June 7th to 13th

Monday: ham and cheese omelette

Cheese and ham omelette

© Thomas Neckermann

A quick recipe is needed for the beginning of the week: The omelette with boiled ham, brie and rocket is ready in just 15 minutes, but it keeps you full for a long time and is therefore ideal for lunch. To the recipe: cheese and ham omelette

Tuesday: Gorgonzola and spinach soup

Gorgonzola and spinach soup

© Thomas Neckermann

Are soups only for the winter? Are you kidding me? Are you serious when you say that! We refine this green spinach soup with cream, Gorgonzola and walnuts – a delicious combination that we can’t get enough of. The food is on the table in just 30 minutes. To the recipe: Gorgonzola and spinach soup

Wednesday: Paprika mince casserole

Paprika mince casserole with potato topping

© Marie-Therese Cramer

This hack casserole is definitely an eye-catcher, but it can also convince in terms of taste! The minced meat is accompanied by peppers, and the dish is decorated with a layer of potatoes that have been sliced ​​with butter. About the recipe: Paprika mince casserole with potato topping

Thursday: tofu goulash

Tofu goulash with peanuts

© Thomas Neckermann

A vegetarian dish par excellence: In addition to smoked tofu, mushrooms, cream and cherry tomatoes also find their way into the pot. The goulash has a nutty note thanks to peanut butter and peanuts as a topping – ready in 25 minutes. About the recipe: tofu goulash with peanuts

Friday: Fatayer with spinach and goat cheese

Fatayer with spinach and goat cheese

© Thomas Neckermann

Fatayer are small dumplings from Lebanese cuisine that are perfect as finger food, but you can also serve them with a salad as a main course. We fill the pies vegetarian with spinach and goat cheese. About the recipe: Fatayer with spinach and goat cheese

Saturday: pasta paella with salsiccia

Pasta paella with salsiccia

© Thomas Neckermann

Classic paella is made with rice, in this case we use Kritharaki instead: Greek rice-shaped noodles that go perfectly with king prawns and salsiccia. Fusion cuisine at its best! The recipe: pasta paella with salsiccia

Sunday: Eggplant mezzalune with paprika sauce

Eggplant mezzelune with paprika sauce

© Thomas Neckermann

Making ravioli yourself is a bit more complex, but if you have the time (and a pasta machine) on the weekend, you should definitely try it out! The veggie pasta has an aubergine and cream cheese filling and a creamy sauce with paprika. The recipe: Aubergine mezzalune with paprika sauce