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WEEKNIGHT KITCHEN

Weeknight Kitchen

Simple recipes you can cook after work

SIMPLE HOME COOKING FOR EVERY WEEKNIGHT

RECIPES · TIPS · ONE-PAN DINNERS

GOOD FOOD, NO FUSS

Good food doesn't need three hours and twenty ingredients.
Tomatoes, garlic, a pan, and 30 minutes. That's usually enough.

ABOUT US

Weeknight Kitchen is about the meals you actually cook on a Tuesday night. We share simple recipes with real measurements and clear steps, plus the small tricks that make home cooking taste better. No special equipment, no hard-to-find ingredients.

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THIS WEEK

Shakshuka: one pan, 25 minutes

Eggs gently cooked in a spicy tomato and pepper sauce, brought straight to the table with bread. It works for breakfast, lunch or a late dinner, and it uses what most of us already have in the kitchen.

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One-Pot Dinners

Fresh Pasta

Soups & Stews

Weekend Baking

RECIPES

Tested at home, written so you can cook them the first time without surprises.

Shakshuka: eggs in spicy tomato sauce

SERVES 2 · 25 MINUTES · ONE PAN

INGREDIENTS

2 tbsp olive oil
1 onion, chopped
1 red bell pepper, sliced
2 garlic cloves, chopped
1 tsp ground cumin, 1 tsp paprika, a pinch of chili flakes
1 can (400 g) chopped tomatoes
4 eggs
salt, pepper, fresh parsley or cilantro
bread to serve

METHOD

Cook the onion and pepper in olive oil over medium heat until soft, 8–10 minutes.
Add garlic and spices, stir for 1 minute.
Pour in the tomatoes, season with salt and pepper, simmer for 10 minutes until the sauce thickens.
Make 4 small wells in the sauce and crack an egg into each.
Cover and cook for 5–8 minutes, until the whites are set and the yolks are still runny.
Top with herbs and bring the pan straight to the table with bread.

Mushroom and sage pasta

SERVES 2 · 20 MINUTES

INGREDIENTS

200 g pappardelle or tagliatelle
250 g mushrooms, sliced
1 tbsp olive oil + 2 tbsp butter
2 garlic cloves, sliced
8–10 fresh sage leaves
a handful of baby spinach
grated parmesan, salt, black pepper

METHOD

Cook the pasta in plenty of well-salted water. Save a cup of the cooking water before you drain it.
While it cooks, heat the oil in a wide pan until hot. Add the mushrooms in one layer and leave them alone for 3 minutes so they brown, then stir and cook 2–3 more.
Add butter, garlic and sage. Cook for 1–2 minutes until the sage is crisp.
Add the spinach and let it wilt.
Toss in the pasta with a splash of the cooking water until glossy. Finish with parmesan and black pepper.

KITCHEN HABITS

Five small habits that make home cooking easier.

Read the recipe to the end before you start. Surprises at step 5 ruin dinners.
Chop and measure everything first. Cooking goes fast once the pan is hot.
Let the pan heat up before the food goes in. That's how you get color instead of steam.
Don't crowd the pan. Cook in two batches if you need to.
Taste at the end and fix it: a pinch of salt, a squeeze of lemon, or a drizzle of olive oil.

FROM OUR TABLE

Salads, stews, weekend pancakes and everything in between.

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WITH US

Every week we post one new recipe and one kitchen tip on our Facebook page. Short ingredient lists, honest cooking times, and steps that work in a normal home kitchen.

Cooked something from here? Tell us how it went and what you changed. The best ideas usually come from your comments.

WEEKNIGHT KITCHEN

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NEW RECIPES

Every week

All recipes on this page serve two and take 30 minutes or less, unless the recipe says otherwise.

Photos: Unsplash via Wikimedia Commons, public domain (CC0).