Tired Evening Recipes: Fast, Hot, Comforting

Crush 30 grams of walnuts roughly. In a bowl, mix 200 grams of fresh goat cheese with 1 tablespoon of olive oil, 1 pinch of sea salt, and 1 pinch of black pepper until you achieve a creamy consistency.

Warm the 4 whole wheat tortillas for a few seconds in a pan or microwave to soften them. Spread a layer of the goat cheese mixture onto each tortilla, leaving a border. Distribute 50 grams of arugula evenly over the cheese.

Sprinkle the crushed 30 grams of walnuts on top. Drizzle with 2 tablespoons of liquid honey. Roll the wraps inward, starting from the side with filling.

Serve the wraps immediately.

Preheat the oven to 375°F (180°C). Halve the 200 g cherry tomatoes. Thinly slice 1 red onion. Mince 1 clove of garlic. In a bowl, combine the cherry tomatoes, red onion, garlic, 2 tbsp olive oil, 1 tsp Provence herbs, a pinch of salt, and a pinch of black pepper.

Brush the 8 slices of country bread with the remaining 2 tbsp olive oil. Place the slices on a baking sheet.

Spread the tomato mixture evenly over the 8 slices of bread. Roughly crush the 200 g of fresh goat cheese with a fork and sprinkle it over the tomatoes. Drizzle with a light drizzle of 2 tsp honey.

Bake for 10–15 minutes until the bread is golden and the cheese is lightly melted and bubbly.

Serve the rustic cheese and tomato toast warm.

Peel and finely dice 1 kg of yellow onions. Place them in a large bowl.

In a saucepan or large pot, melt 50 g of butter over medium heat. Add the 1 kg finely diced onions and cook gently for 30 to 40 minutes, stirring occasionally, until deeply caramelized and tender. Watch carefully to avoid burning.

Sprinkle the caramelized onions with 2 tablespoons of flour and stir well. Cook for 1 minute. Deglaze with 15 cl of dry white wine, scraping the bottom of the pot to release the fond.

Pour in 1.5 liters of hot beef broth. Bring to a simmer, then reduce the heat and let it cook covered for 20 minutes. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.

While the soup simmers, lightly toast 4 slices of country bread. Rub each slice with half of a minced garlic clove.

Divide the hot soup into 4 oven-safe bowls. Place a garlic-infused bread slice in each bowl. Generously cover with 150 g of shredded Gruyère.

Place the bowls under the broiler of a preheated oven at 200°C (broil setting) for 5 to 10 minutes until the cheese is melted, golden, and bubbling.

In a blender or mortar, combine 50 g of fresh basil, 25 g of pine nuts, 1 clove of garlic, and 1 pinch of salt. Blend or pound until you get a rough paste.

Add 50 g of grated Parmigiano-Reggiano and 1 pinch of black pepper. Gradually pour in 100 ml of extra virgin olive oil while continuing to blend or pound until you achieve a smooth and uniform sauce. Taste and adjust seasoning if needed.

Bring a large amount of salted water to a boil in a pot. Add 400 g of pasta and cook according to the package instructions for al dente.

Drain the pasta, reserving a small ladle of cooking water. Return the pasta to the hot pot. Add the prepared pesto and gently mix to coat each pasta piece evenly. If the sauce seems too thick, add a little reserved cooking water to thin it.

Serve the pasta with pesto immediately in warm bowls. You can garnish with a few extra fresh basil leaves and a sprinkle of grated Parmigiano-Reggiano.

In a saucepan, combine 400 g of pork tenderloin, 100 ml of soy sauce, 50 ml of mirin, 1 tablespoon of sugar, 2 cm of grated fresh ginger, 2 minced garlic cloves, and 50 ml of cooking sake (if using). Add just enough water to cover the pork. Bring to a boil, then reduce heat, cover, and simmer gently for 45 minutes, or until the pork is very tender. Let it cool in its own broth before slicing.

In a large pot, sauté 500 g of chicken bones and 1 whole onion, quartered, in 1 tablespoon of vegetable oil until lightly browned. Add 2 liters of water and bring to a boil. Skim off any impurities. Simmer gently for at least 1 hour. Strain the broth. In a bowl, dissolve 150 g of miso paste in a ladle of hot broth. Mix it into the remaining broth. Season lightly with salt and white pepper. Keep warm.

Bring a small pot of water to a boil. Gently place 4 eggs into the boiling water and cook for 6–7 minutes for a soft yolk. Immediately transfer them to ice water to cool, then peel.

Slice the 2 green onions into thin rings. Wash and cut the 4 bok choy either into halves or quarters, depending on size. Slice the 4 soft-boiled eggs in half.

Bring a large pot of unsalted water to a boil. Cook 400 g of fresh ramen noodles according to the package instructions (usually 2–3 minutes). Drain well.

Divide the drained ramen noodles among 4 large bowls. Pour the warm miso broth over the noodles. Arrange the sliced braised pork, soft-boiled egg halves, bok choy pieces, and green onion rings on top. Serve immediately.