Wenn’s mal schnell gehen muss!

When it has to be fast!

When things have to be quick!

5 tasty mixed meals in no time

You know it, right? The day is full of to-do's, you hardly know where your head is and you haven't eaten yet. Fortunately, you don't have to spend hours cooking delicious & balanced meals. We show you five yummy mixed meals that you can prepare very quickly and that are guaranteed to make your food heart beat faster. So take about 20 minutes and swing the wooden spoon with us, pretty!


1. Cheery OFFSET sandwich with turkey

For one portion you need:

150 g apple

20 g sour cream

5 ml lemon juice

15 g Parmesan (grated)

3 g honey

30 g carrots

20 g tomatoes (dried)

20 g iceberg lettuce

30 g cream cheese (10% fat)

50 g turkey breast cold cuts

30 g cucumber

2 slices of wholemeal bread


And this is how it works :

1. Thinly slice the cucumber and tomato and finely grate the carrot. Cut the sliced ​​turkey breast and sun-dried tomatoes into narrow strips. Cut the iceberg lettuce into small pieces. Chop the apple.

2. Mix honey, cream cheese, lemon juice, Parmesan and sour cream. Season to taste with salt, pepper, parsley and dill. Spread the cream on the wholemeal bread. Spread the vegetables, turkey breast cold cuts and dried tomatoes on top.

3. Serve the sandwich on a plate and enjoy with the apple.



2. Quick OFFSET omelette with colorful vegetables

For one portion you need:

30 g spring onions

30 g corn (can)

1 slice of wholemeal bread
50 g zucchini

40 g olives

50 ml cold milk (low-fat, 1.5%)

50 g tomatoes

2 eggs
50 g aubergine

15 g Gouda


And this is how it works:

1. Whisk the eggs with salt, pepper and the milk.

2. Cut the tomato, zucchini, spring onion and eggplant into pieces. Halve the olives.

3. Heat all the vegetables in a pan. Add the grated Gouda with the egg mixture and let set.

4. Serve the finished omelette on a plate and enjoy with the bread.



3. Fixe OFFSET Spaghetti Napoli

For one serving you need:

15 ml olive oil

30 g pine nuts

10 g parmesan (grated)
50 g onions

50 g carrots

50 g celeriac

50 g wholemeal pasta

50 g tomatoes (dried)

100 g tomato passata



And this is how it works:

1. Cook the noodles in salted water according to the package leaflet.

2. Cut the carrots, onions and celery into small cubes. Fry the vegetables with the pine nuts in a pan with oil.

3. Cut the sun-dried tomatoes into small pieces and fold into the vegetables. Deglaze the vegetables with the tomatoes and let simmer for about 5 minutes. Season to taste.

4. Serve the pasta with the sauce on a plate, top with the Parmesan and enjoy.



4. Quick OFFSET date salad

For one serving you need:

50 g rocket

20 g feta (light)

5 g walnuts
1 slice of wholemeal bread

3 g parsley

3 g honey

3 g mustard

3 ml olive oil

40 g dates ( dried)

10 g onions

100 g mushrooms

100 g cucumber



And this is how it works:
1. Wash and chop the lettuce. Cut the cucumber into small pieces, clean and slice the mushrooms. Peel and finely chop the onion.

2. Put all the vegetables in a deep plate. Dice the dates and place on the salad.

3.Mix the olive oil, mustard and honey into a dressing and season to taste. Mix the dressing, pistachios, parsley and cress with the salad and sprinkle with Parmesan.

4. Serve everything on a plate with a slice of wholemeal bread and enjoy. Garnish with oranges to taste.



5. Quick OFFSET potato and paprika soup


For one serving you need:

20 g croutons

4 ml balsamic vinegar (white)

1 slice of wholemeal bread

15 g pine nuts

200 ml water

100 ml cold milk (low-fat 1.5%)

300 g paprika

15 ml rapeseed oil

50 g potatoes (floury)



And this is how it works:

1. Dice the peppers and potatoes.

2. Sauté the peppers and potatoes in a pan with the oil and season with chili and marjoram, if you like. Deglaze with the water and season with more herbs and spices. Cook the soup for about 20 minutes with the lid closed.

3. Meanwhile, cut the bread into cubes and toast it in a pan together with the pine nuts.

4. Add the milk to the soup and then puree it finely and add the balsamic vinegar.

5. Serve the soup on a soup plate, top with the croutons and enjoy.

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