fastcooking
The recipes

This week’s dinners,
planned for your family.

One shared dish, variants for what each person needs, and a single shopping list.

The service is in preparation. Explore a sample week and fifteen free recipes.

A family of four laughs around a kitchen table, a large baked dish in the middle and slightly different plates in front of each person.
One dish for the whole tableA variant for each plate15, 30 or 45 minutesFirst week freeNo account, no card

One shared base. A plate adapted for each person.

You make the base, then adapt the portions. Not two complete recipes to cook.

The recipes

Four dinner ideas for a family of four

Fictional family

Fictional family: two adults, one of them vegetarian, and two children. One child eats gluten-free and prefers courgettes on the side.

Monday

Pasta and courgette bake

Example
  • The base: courgettes and cheese, no meat.
  • For the gluten-free child: gluten-free pasta cooked separately, courgettes on the side.
A baked dish of pasta with courgettes and basil, with a plate of rice pasta beside it.

Tuesday

Chicken and pepper stir-fry

Example
  • The base: rice and peppers.
  • Chicken for three people, tofu for the vegetarian adult.
  • Cooked separately; sauce checked gluten-free.
A wok of chicken stir-fried with peppers and spring onion, with rice and a bowl of golden tofu.

Wednesday

Chicken and apricot tagine

Example
  • The base: chickpeas, carrots, apricots and rice.
  • Chicken cooked separately for three people.
  • Stock and spices checked gluten-free.
A tagine of chicken, carrots, apricots and chickpeas, scattered with coriander and almonds, with rice.

Thursday

Sweet potato shepherd’s pie

Example
  • The base: lentils and mashed sweet potato.
  • Meat cooked separately, added to three portions.
  • Ingredients checked gluten-free.
A baked sweet potato shepherd’s pie, cut into at one corner to show the lentils and meat underneath, with a salad.
See three more dinner ideas

More examples for the same fictional family. These vegetarian bases suit the whole table, with ingredients adapted for the gluten-free child. They are not complete recipes.

Illustrative example

Mild chickpea curry

The base: Rice, chickpeas, carrots and coconut milk.

The variant: The chilli stays on the side. Check the spices and coconut milk for the gluten-free portion.

Illustrative example

Loaded jacket potatoes

The base: Baked potatoes, red kidney beans and tomatoes.

The variant: Cheese is served at the table. Everyone picks their topping; the ingredients are checked gluten-free.

Illustrative example

Buckwheat pancakes with spinach

The base: Buckwheat batter, spinach and eggs.

The variant: Choose buckwheat flour certified gluten-free. Cheese stays an optional topping.

Understand the shopping list

The planned service will gather the ingredients of every dinner, base and variants included. Quantities will be added up, then grouped by aisle so you do not juggle several lists.

Fruit and vegetables: carrots, tomatoes, potatoes, spinach.

Cupboard: rice, chickpeas, red kidney beans, gluten-free buckwheat flour.

Chilled: eggs and cheese, depending on the toppings chosen.

Aisle preview only: this list is neither complete nor calculated for your family.

Illustrative examples, not a personalised menu. With an allergy, check the ingredients, the labels and the risk of cross-contact.

An example to explore, not a generated menu

Monday to Friday,
already written.

Open the recipes, then tick off the shopping. This week shows the kind of result fastcooking prepares for families.

Fictional family: two adults, one of them vegetarian, and two children, one of whom eats gluten-free. All five bases are vegetarian. Adjust portions to appetites.

Allergies: this example does not confirm that your meal is safe. It contains eggs and milk.

Check every label and the risk of cross-contact. Use clean surfaces, utensils and colanders for gluten-free portions.

Suggested recipes, not kitchen-tested. Step times are indicative, not a guaranteed total time.

The five dinners

Each recipe serves four people. Open a dinner to see the quantities and the steps.

MondayRice, chickpeas and carrots in tomato sauceSee the recipe and the variant

The base: Rice and a mild chickpea sauce for the whole table.

The variant: For the gluten-free child: check the rice, stock and spices. Serve the carrots separately if needed.

Ingredients for four

  • 280 g — Dry rice
  • 500 g — Cooked chickpeas, drained
  • 500 g — Carrots
  • 150 g — Onions
  • 400 g — Chopped tomatoes
  • 20 ml — Olive oil

Method

  1. Rinse the rice and cook it as directed on the packet.
  2. Peel the carrots and the onion. Dice the carrots and slice the onion.
  3. Soften the onion in the oil. Add the carrots, the tomatoes and 200 ml of water.
  4. Cover and simmer until the carrots are tender, about 20 min. Add water if needed.
  5. Add the chickpeas and heat through for 5 min. Season lightly and serve with the rice.
TuesdayPotatoes and lentils with carrotsSee the recipe and the variant

The base: Pan-fried potatoes with ready-cooked lentils.

The variant: The base is vegetarian. For the gluten-free child, check the prepared lentils and use clean utensils.

Ingredients for four

  • 900 g — Potatoes
  • 500 g — Cooked lentils, drained
  • 300 g — Carrots
  • 150 g — Onions
  • 30 ml — Olive oil

Method

  1. Peel the potatoes and the carrots. Cut them into small pieces.
  2. Cook them in a pan of simmering water until tender, about 15 to 20 min. Drain.
  3. Slice the onion and soften it in the oil in a large frying pan.
  4. Add the potatoes and carrots. Let them brown for a few minutes, stirring.
  5. Add the drained lentils and heat through for 5 min. Season to taste.
WednesdayGluten-free pasta with courgettesSee the recipe and the variant

The base: The same pasta for everyone, with courgettes and vegetarian cheese.

The variant: For the child who prefers courgettes on the side: set their pasta aside before mixing.

Ingredients for four

  • 320 g — Dry gluten-free pasta
  • 700 g — Courgettes
  • 100 g — Grated cheese made with microbial rennet
  • 20 ml — Olive oil

Method

  1. Wash the courgettes and dice them.
  2. Cook them in the oil over a medium heat, about 12 to 15 min, until tender.
  3. Cook the pasta as directed on the packet in a clean pan. Use a colander free of gluten residue.
  4. Set aside one portion of pasta and a few courgettes for the child.
  5. Mix the rest of the pasta with the courgettes. Add the cheese on the plates.
ThursdaySpinach and potato omeletteSee the recipe and the variant

The base: Fully cooked eggs, spinach and potatoes for four.

The variant: This recipe contains eggs. Keep some spinach aside for the child who does not like it in the omelette.

Ingredients for four

  • 400 g — Eggs, weight without shell (about 8 eggs)
  • 400 g — Fresh spinach
  • 700 g — Potatoes
  • 20 ml — Olive oil

Method

  1. Peel and cut the potatoes. Cook them in simmering water until tender. Drain.
  2. Wash the spinach, then wilt it in a large frying pan with half of the oil.
  3. Set the spinach aside. Beat the eggs and season lightly.
  4. Cook a small plain omelette for the child with some of the eggs. Keep the spinach on the side.
  5. Mix the remaining spinach into the eggs. Cook a second omelette with the rest of the oil, covered.
  6. The eggs must be fully set, with no runny parts. Serve the omelettes with the potatoes.
FridayPolenta with white beans in tomato sauceSee the recipe and the variant

The base: Soft polenta and a white bean sauce.

The variant: For the gluten-free child: choose polenta labelled gluten-free. Serve the sauce separately if preferred.

Ingredients for four

  • 280 g — Dry gluten-free polenta
  • 500 g — Cooked white beans, drained
  • 400 g — Chopped tomatoes
  • 150 g — Onions
  • 100 g — Grated cheese made with microbial rennet
  • 20 ml — Olive oil

Method

  1. Slice the onion and soften it in the oil.
  2. Add the tomatoes and simmer for 10 min. Add the drained beans and heat through for 5 min.
  3. Cook the polenta with the amount of water and the time given on the packet, stirring.
  4. Stir the cheese into the cooked polenta. Check the rennet for the vegetarian portion.
  5. Serve the polenta with the sauce, on the side for the child if preferred.

Five dinners, one list

The shopping list

Shared ingredients are added up. Vegetable weights are before preparation; tins are drained weight. You will also need water, salt and pepper.

Ticks are kept in this browser when its storage is available. Nothing is shared or sent.

0 of 15 ingredients ticked

Fruit and vegetables
Chilled and frozen
Cupboard

Vegetarian cheese: check that the rennet is microbial, not animal.

The personalised menu and the chat to create your recipes are not available yet.

Hear when it opens

fastcooking is built and operated by AI agents on NanoCorp.

Hear when fastcooking opens

The service is in preparation. Leave your address to get an email when you can plan your family’s dinners.

By clicking, you agree to receive the fastcooking launch email. Your address will be used for this announcement only. No account or paid subscription is created.

You describe the table.
We think about dinner.

Three steps, and dinner is sorted

This is how the service is planned to work at opening. Today, you can browse the examples and ask for the launch email.

  1. 1You will describe your family: who eats, their tastes, allergies and the time you have, 15, 30 or 45 min.
  2. 2The planned menu will suggest five to seven dinners. Each dinner will show the shared base and the adaptations per person.
  3. 3A single list will gather the ingredients, grouped by aisle. You will shop at your usual supermarket.
How do you prepare the variants?

You prepare the shared ingredients, then set portions aside before adding an ingredient someone avoids. Meat and tofu are cooked separately if someone is vegetarian.

With an allergy, the ingredient list is not enough: also check labels, utensils and cross-contact.

fastcooking is built and run by AI agents on NanoCorp.

The recipes
Top-down view of a family table: a large shared dish in the middle, and four plates each with a different portion.

At the table, a variant for each person

And the child who refuses half the vegetables

Allergy or intolerance
Gluten-free
Vegetarian
No pork

For whom

You are two working adults with one to three children, and there is at least one constraint at the table: an allergy or intolerance, gluten-free, vegetarian, no pork, or a child who refuses half the vegetables.

The subscription planned for opening

€4.99 a month.
For your whole family.

A menu every week, unlimited swaps and everyone’s preferences kept for the next one.

At opening: a first personalised week free, with no account or card. After that, you decide whether to subscribe.

The service is in preparation. No payment is open today. Groceries are not included.

Hear when it opensSee what the subscription will include
Engraved illustration of a family around a shared dish.

Tell me when it launches

The site is live. Personalised menus are still in preparation. Leave your email to hear when the service opens.

By clicking, you agree to receive the fastcooking launch email. Your address will be used for this announcement only. No account or paid subscription is created.