Uncomplicated & delicious: Our favorite recipes of the week from April 26th to May 2nd

Uncomplicated & delicious
Our favorite recipes of the week from April 26th to May 2nd

© Tobias Pankrath

Are you still looking for food inspiration for the coming week? We’ll tell you our favorite recipes for your meal plan from April 26th to May 2nd. Whether pasta or salad, vegetarian or with meat – there is something for everyone!

The weekly shopping is pending, but you are still undecided which dishes you want to prepare in the next few days? No problem, with our meal plan you can easily plan your meals in advance – we have put together delicious recipes for your lunch or dinner.

Meal Planning: The weekly schedule from April 26th to May 2nd

Monday: asparagus frittata

Asparagus frittata

© Thomas Neckermann

The asparagus season has to be used, which is why we start the week with a delicious asparagus frittata: The Italian omelette first stagnates in the pan on the stove and is then baked in the oven. For the vegetarian version, serve it with a salad, but ham or salmon also taste great as a side dish. About the recipe: asparagus frittata

Tuesday: Tagliatelle with leek carbonara

Tagliatelle with leek carbonara

© Tobias Pankrath

This vegetarian carbonara variant is prepared within 20 minutes with just a few ingredients: the pasta is completed with leek, pecorino cheese, egg yolk, parsley and a little cooking water. About the recipe: Tagliatelle with leek carbonara

Wednesday: quiche with figs and blue cheese

Quiche with figs and blue cheese

© Thomas Neckermann

This quiche is not only an absolute eye-catcher, it also tastes fantastic. Eggs, sour cream and blue cheese are mixed together for the topping, with figs on top. And as a topping we use chicory and roasted pine nuts – a poem! About the recipe: quiche with figs and blue cheese

Thursday: Asparagus salad with beef tataki

Asparagus salad with beef tataki

© Thomas Neckermann

Tataki is a Japanese way of preparing fish and meat. In this case, the beef fillet is marinated, briefly seared and then served cold with the asparagus salad. We prepare it with white and green asparagus, mushrooms and rocket. About the recipe: Asparagus salad with beef tataki

Friday: saithe on pointed cabbage

Pollack on pointed cabbage

© Tobias Pankrath

A quick recipe for the start of the weekend: pollack and pointed cabbage harmonize perfectly with each other, the dish is rounded off with grapes and a dash of white wine. Everything will be ready in half an hour. About the recipe: saithe on pointed cabbage

Saturday: cheese dumplings

Cheese dumplings

© Tobias Pankrath

Kasknödel are just the thing for everyone who likes it hearty: We prepare the dough from leftover bread, and spinach, ricotta and blue cheese should not be missing. Lamb’s lettuce, for example, goes well with the vegetarian highlight. To the recipe: cheese dumplings

Sunday: Entrecôte steak with beetroot salad

Entrecôte steak with beetroot salad

© Thomas Neckermann

At the end of the week we treat ourselves to something special: The entrecôte steaks are first seared and then cooked in the oven. In the meantime, the beetroot salad with rocket and walnuts is finished. The recipe: Entrecôte steak with beetroot salad

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