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Learn to cook and preserve your meals
👉 TIPS:
1. Make room in the refrigerator and freezer
2. Prepare airtight containers
3. Use kitchen tools to speed up such as kettle and mixer to chop
4. Clean as you cook
5. Prepare recipes at the same time and not one at a time
6. Prepare the recipes for dinner first and if there is time also the bases for lunch

■ Ingredients ▶︎
00:10 Baked pasta (6 people)
1 onion
500 g minced meat
700 ml pureed tomato
rosemary - oregano
400 g spinach
250 g ricotta
500 g short pasta
80 g parmesan
100 g mozzarella
olive oil, salt

■ Ingredients ▶︎
1:43 Pasta with salmon (4 people)
1 slice of salmon
350 g short pasta
250 g ricotta
120 ml cream
700 ml vegetable broth
salt, parsley

■ Ingredients ▶︎
2:26 Cabbage casserole (4 people)
20x20 cm baking tray
500 g head cabbage
2 carrots
1 onion
100 g cheese
salt, olive oil
parsley or dill
2 eggs
100ml milk

■ Ingredients ▶︎
3:43 Lemon risotto with chickpeas (4 people)
1 onion
320 g risotto rice
1 lemon
120 ml white wine
1 liter vegetable broth
olive oil, salt
200 g canned chickpeas
rosemary, oregano, pepper

■ Ingredients ▶︎
4:53 Cabbage with lentils (4 people)
1 onion
250 g tomatoes
400 g cabbage
olive oil, salt
1 pepper
100 g red lentils
300ml water

👉 FOR LUNCH
With these ingredients you can always create different salads
adding other fresh ingredients:

1 pack of pre-cooked quinoa
1 pack of pre-cooked spelled
egg
mixed salad
carrots
Learn to cook and preserve your meals


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