Telecommuting, children at home and fifteen minutes in front of you? Five easy recipes and “Hop in the oven! “

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What are we for lunch? And tonight ? With the closure of restaurants and school canteens… weariness is felt when it comes to cooking. For cooks in search of efficiency, the book Hop, in the oven! (Rukmini Iyer, Webedia Books, 240 pages, € 16.90) could prove to be very useful: it offers 75 recipes for convivial dishes that do not require more than 15 minutes of preparation, always based on fresh and easy ingredients. to find. Here are already five, in season.

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Cauliflower and broccoli crumble with goat cheese

For 4 people
Preparation: 15 minutes
Cooking: 45 minutes

  • 1 medium cauliflower, broken into large florets
  • 1 medium head of broccoli, broken into large florets
  • 2 garlic cloves, crushed
  • 3 tbsp. to s. olive oil
  • 15 cl of heavy cream
  • 125 g of soft goat cheese, crumbled (or Fourme d’Ambert)
  • Sea salt and black pepper

For the crumble:

  • 50 g oatmeal
  • 50g hazelnuts, very coarsely chopped
  • 50g butter, cut into cubes
  • 40g Japanese panko breadcrumbs (or classic breadcrumbs)

Preheat your oven to 200 ° C (th. 6-7). Place the cauliflower and broccoli florets in a large bowl, cover with boiling water and wait 2 minutes before draining them.

Transfer the florets to a baking dish and add the garlic, olive oil and a few good pinches of salt and freshly ground black pepper. Mix the ingredients well by hand, then bake for 15 minutes.

Meanwhile, prepare the crumble: mix together the hazelnuts, butter, oatmeal, breadcrumbs, 2 tbsp. to c. of salt and a good turn of the pepper mill, and work all the ingredients until the butter is incorporated evenly.

After the florets have cooked for 15 minutes, remove them from the oven, incorporate the crème fraîche and sprinkle with crumbled goat cheese. Spread the crumble on top, then bake again, for 30 minutes, until the top is golden and crisp.

Spelled with chorizo ​​and sweet potatoes

For 4 people
Preparation: 10 to 15 minutes
Cooking: 1 hour

  • 150 g spelled or pearl barley, rinsed
  • 35 cl of chicken stock
  • 2 large sweet potatoes, peeled and cut into 2.5 cm pieces
  • 1 red onion, peeled and cut into wedges
  • 5 garlic cloves, with the skin on
  • 250 g chorizo, cut into 2 cm slices
  • 1 C. to s. olive oil
  • 300g spinach, roughly chopped
  • The juice of 1 lemon
  • Sea salt and black pepper

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