It often happens not to be in the mood to cook something complicated, or even to go out to the restaurant or take-away. In these situations, it is better to cook something fast and simple, but that tastes reasonably good. Here are a few suggestions :
Spinach & Cheese tagliatelle (Maciamo's Original)
You will need : tagliatelle (fresh ones with eggs for better taste), frozen cream spinach, and grated emmenthal/gruyere, and if possible also parmesan, camembert and blue cheese.
Preparation : cook the pasta, warm up your cream spinach in a bowl, then when it's done add the cheese in the pasta first (as many kinds as you like, but those above make a good mix), then the spinach. Mix and it's ready !
Pesto pasta
You will need : pasta (e.g. linguine, or ricotta-spinach tortellini), green or red pesto sauce (in jar, e.g. from Bertolli), parmesan and/or emmenthal cheese.
Preparation : Just cook the pasta and add the cheese and sauce on top. You can improve it by frying a sliced courgette and onion, add some cream, and mix the lot with the pesto before pouring on the pasta.
Four-cheese pasta
You will need : pasta (e.g. penne, conchiglie, rigatoni, fettucine, tagliatelle), emmenthal/gruyere, parmesan, blue cheese (e.g. Gorgonzola), another cheese (e.g. chedar, gouda, ricotta).
Preparation :
Cook the pasta. During this time, warm up the four cheeses in a frying pan until they melt. Pour the whole on the pasta. Add some herbs mix if you wish (not too much, especially the basil !).
-------------------
Kaisendon
You will need : Japanese rice, scallops, big raw shrimps, nori (fried seaweed), soy sauce.
Preparation : Cook your rice. When its' ready, put in in a bowl, add the nori, place the scallops and shrimps on top, and pour a bit of soy sauce on top.
Magurodon
Same as above but replace the scallops and shrimps by red tuna.
--------------------
Boursin Steak (Maciamo's Original)
You will need : a red-meat steak, not necessarily of beef - I usually use kangaroo or ostrich. Boursin herb cheese (there are now new ones special for cooking).
Preparation : Fry your steak to your liking, then pour some Boursin on top. Short pasta (penne, rigatoni...) can accompany well. The advantage over the traditional pepper cream sauce, or mushroom cream sauce, is that you don't need to make chips.
The last three dishes are a bit less convenient as they require fresh products (meat, fish, seafood) which cannot be kept for long in the fridge. It's ok if you have a supermarket (that selss these) at proximity, or had planned in advance that you probably wouldn't feel like cooking that day.
Spinach & Cheese tagliatelle (Maciamo's Original)
You will need : tagliatelle (fresh ones with eggs for better taste), frozen cream spinach, and grated emmenthal/gruyere, and if possible also parmesan, camembert and blue cheese.
Preparation : cook the pasta, warm up your cream spinach in a bowl, then when it's done add the cheese in the pasta first (as many kinds as you like, but those above make a good mix), then the spinach. Mix and it's ready !
Pesto pasta
You will need : pasta (e.g. linguine, or ricotta-spinach tortellini), green or red pesto sauce (in jar, e.g. from Bertolli), parmesan and/or emmenthal cheese.
Preparation : Just cook the pasta and add the cheese and sauce on top. You can improve it by frying a sliced courgette and onion, add some cream, and mix the lot with the pesto before pouring on the pasta.
Four-cheese pasta
You will need : pasta (e.g. penne, conchiglie, rigatoni, fettucine, tagliatelle), emmenthal/gruyere, parmesan, blue cheese (e.g. Gorgonzola), another cheese (e.g. chedar, gouda, ricotta).
Preparation :
Cook the pasta. During this time, warm up the four cheeses in a frying pan until they melt. Pour the whole on the pasta. Add some herbs mix if you wish (not too much, especially the basil !).
-------------------
Kaisendon
You will need : Japanese rice, scallops, big raw shrimps, nori (fried seaweed), soy sauce.
Preparation : Cook your rice. When its' ready, put in in a bowl, add the nori, place the scallops and shrimps on top, and pour a bit of soy sauce on top.
Magurodon
Same as above but replace the scallops and shrimps by red tuna.
--------------------
Boursin Steak (Maciamo's Original)
You will need : a red-meat steak, not necessarily of beef - I usually use kangaroo or ostrich. Boursin herb cheese (there are now new ones special for cooking).
Preparation : Fry your steak to your liking, then pour some Boursin on top. Short pasta (penne, rigatoni...) can accompany well. The advantage over the traditional pepper cream sauce, or mushroom cream sauce, is that you don't need to make chips.
The last three dishes are a bit less convenient as they require fresh products (meat, fish, seafood) which cannot be kept for long in the fridge. It's ok if you have a supermarket (that selss these) at proximity, or had planned in advance that you probably wouldn't feel like cooking that day.