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Every Friday, Sofia Wood shares cooking ideas on Make it last. This week is all about quick – and delicious – fixes.

The sad truth is that many of us struggle with time and fitting everything in, so cooking becomes a stress factor. Staying clear of prefabricated options, here are a few of my best recipes to ease the stress, a quick and easy soup, delicious no-hassle baked eggs and a cauliflower dish that will leave you with plenty of free time.

/Sofia Wood

Green pea and zucchini soup with mint and yoghurt

Green Pea and Zucchini Soup with Mint and Yoghurt

This is a far cry from the dullness of store-bought soups, but rather a fresh and zingy version. No fan of peas? Substitute with broccoli! Note that you’ll need a blender for this recipe.

Ingredients

3 tablespoons olive oil + extra for serving
1 onion, chopped
500 g frozen peas
1 cube umami or vegetable stock
6 – 7 dl water
3 tablespoons thick greek yoghurt
2 tablespoons of mint leaves, packed and shredded
1 small zucchini
Salt & freshly ground black pepper
Chilli flakes

Preparation

Heat olive oil in a large heavy pot over medium heat. Add chopped onions and sauté until the onion is soft and translucent. Add peas, stock cube and water. Turn up heat and let simmer a minute or two until peas are just tender – no overcooking!
With a slotted spoon, transfer peas to a blender, and pour the hot stock into a jug, reserving for later.
Add yoghurt and one tablespoon of the mint to peas and blend to a smooth purée. Return to pot, adding stock until you get the thickness and consistency you prefer. Add salt and pepper to taste.
Slice zucchini into julienne sticks with a mandoline slicer or sharp knife. Pour soup into bowls, top with zucchini, rest of mint, some good olive oil and chili flakes.

Baked eggs with artichoke, leek and Boursin cheese

Baked Eggs with Artichoke, Leek and Boursin Cheese

Baked eggs are one of my favorite go-tos for everything from brunch to late dinner, very little work and a very very good. If you are cooking everything in the same pan, remember that the pan needs to have a heat proof handle as it will go into the oven.

Ingredients

3 tablespoons olive oil
1 leek, just the tender white part sliced finely
Ca 300 g of artichokes marinated in oil
4-5 large organic eggs
1 Boursin cheese
Salt & freshly ground black pepper
Chili flakes

Optional: a couple of radishes, some asparagus or cress
Serve with good crusty bread

Preparation

Preheat oven to 175 °C. Using a medium sized frying pan with a heatproof handle, heat 2 tablespoon of olive oil over medium to high heat. Add sliced leek and cook until soft and slightly golden brown, stirring occasionally. Drain artichokes and add to pan, frying for a few minutes. Make little wells in the leek and artichoke mix and crack an egg into each well. Scoop spoonfuls of Boursin cheese all round the pan and drizzle the last of the olive oil over the egg yolks. Add a bit of salt and cracked black pepper before placing the entire pan in the oven. Cook for a few minutes until egg whites have just set and yolks are still slightly runny or to you liking. Serve the eggs with some crusty bread, you’ll want to scoop up all the goodness.

Whole roasted cauliflower with whipped chèvre and thyme

Whole Roasted Cauliflower with Whipped Chèvre and Thyme

This recipe will at first look like it’s a bit of work and although the cauliflower needs almost an hour in the oven it really handles itself in there, leaving you to do better things with your time. The whipped Chèvre can be made a few days ahead.

Ingredients

1 large head of cauliflower, about 1 kg
100 g butter, softened
Olive oil
Salt & freshly ground black pepper
Two small bunches of thyme
200 g chèvre
4 tablespoons thick greek yoghurt
1 lemon

Preparation

Preheat oven to 200°C. Trim the leaves of the cauliflower so the white part is exposed and level the base so it sits flat. Rub butter all over the cauliflower and generously season with salt and pepper. Add cauliflower to a snug fitting oven dish together with one of the bunches of thyme. Drizzle with a little bit of olive oil. Bake for 10 minutes, and then lower the temperature to 150°C and cook for another 40-50 minutes, basting with melted butter occasionally, allowing the cauliflower to be nicely browned.
Blitz chèvre and yoghurt in a blender together with the leaves from the rest of the thyme, and a tablespoon of olive oil.
Serve large steaks of the cauliflower with chèvre, a squeeze of lemon, some additional olive oil and a good seasoning of sea salt and freshly ground black pepper.


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