fastcooking
The recipes
Back to the home page

Fifteen ideas to break the dinner rut.

Pick a dish, open the steps and find the quantities. These examples are free, with no account or card.

Suggested recipes, not kitchen-tested. Quantities for four; adjust portions to appetites.

Allergies: some recipes contain eggs or milk. Check every label and the risk of cross-contact.

A variant does not guarantee that a meal is safe. Step times are indicative.

15 recipes shown

Recipe 1 · Serves fourRice, chickpeas and carrots in tomato sauceRice and a mild chickpea sauce for the whole table.Open the recipe

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

You will also need water, salt and pepper.

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.
Recipe 2 · Serves fourPotatoes and lentils with carrotsPan-fried potatoes with ready-cooked lentils.Open the recipe

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

You will also need water, salt and pepper.

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.
Recipe 3 · Serves fourGluten-free pasta with courgettesThe same pasta for everyone, with courgettes and vegetarian cheese.Open the recipe

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

You will also need water, salt and pepper.

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.
Recipe 4 · Serves fourSpinach and potato omeletteFully cooked eggs, spinach and potatoes for four.Open the recipe

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

You will also need water, salt and pepper.

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.
Recipe 5 · Serves fourPolenta with white beans in tomato sauceSoft polenta and a white bean sauce.Open the recipe

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

You will also need water, salt and pepper.

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.
Recipe 6 · Serves fourMild red bean chilliRice, red kidney beans and a tomato sauce without chilli.Open the recipe

The variant: Add the chilli on the adults’ plates. Check the tins for a gluten-free portion.

Ingredients for four

  • 280 g — Dry rice
  • 600 g — Cooked red kidney beans, drained
  • 400 g — Chopped tomatoes
  • 400 g — Peppers
  • 150 g — Onions
  • 20 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Cook the rice as directed on the packet.
  2. Wash the peppers, remove the seeds and dice them. Slice the onion.
  3. Soften the onion in the oil. Add the peppers, the tomatoes and 100 ml of water.
  4. Simmer for about 20 min, until the peppers are tender.
  5. Add the beans and heat through for 5 min. Serve with the rice, with no chilli in the base.
Recipe 7 · Serves fourSweet potatoes stuffed with lentilsOven-baked sweet potatoes topped with lentils in tomato sauce.Open the recipe

The variant: Serve the topping on the side for children who prefer their food kept separate.

Ingredients for four

  • 1200 g — Sweet potatoes
  • 600 g — Cooked lentils, drained
  • 400 g — Chopped tomatoes
  • 150 g — Onions
  • 20 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Preheat the oven to 200 °C. Wash the sweet potatoes and halve them lengthways.
  2. Brush with half of the oil. Place on a tray and bake for about 35 to 45 min, until tender.
  3. Slice the onion and soften it in the rest of the oil.
  4. Add the tomatoes and simmer for 10 min. Stir in the lentils and heat through for 5 min.
  5. Gently open the flesh of the sweet potatoes and serve with the topping.
Recipe 8 · Serves fourRice with peas and scrambled eggsRice, peas and fully cooked eggs.Open the recipe

The variant: Contains eggs. If someone is allergic to eggs, this recipe is not suitable for them.

Ingredients for four

  • 280 g — Dry rice
  • 500 g — Frozen peas
  • 300 g — Eggs, weight without shell
  • 300 g — Carrots
  • 20 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Cook the rice as directed on the packet.
  2. Peel the carrots and cut them into small dice. Cook them in simmering water until tender.
  3. Put the peas in another pan and cook as directed on the packet. Drain the vegetables.
  4. Beat the eggs. Heat the oil in a large frying pan and scramble the eggs until fully cooked.
  5. Add the hot rice and the vegetables. Mix and serve straight away.
Recipe 9 · Serves fourRed lentil and carrot soupA thick red lentil and carrot soup, served with rice.Open the recipe

The variant: Keep a few cooked carrots aside before blending. Use lentils checked for gluten-free.

Ingredients for four

  • 280 g — Dry red lentils
  • 600 g — Carrots
  • 150 g — Onions
  • 200 g — Dry rice
  • 20 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Rinse the lentils. Peel the carrots and slice them into rounds. Slice the onion.
  2. Soften the onion in the oil. Add the carrots, the lentils and 1200 ml of water.
  3. Simmer for about 25 min, until the lentils and carrots are tender.
  4. Meanwhile, cook the rice as directed on the packet.
  5. Set some carrots aside if you like. Blend the soup off the heat and adjust its texture with hot water. Serve with the rice.
Recipe 10 · Serves fourBroccoli and potato gratinTender vegetables baked with cream and vegetarian cheese.Open the recipe

The variant: Contains milk. Serve some broccoli and potatoes separately before adding the dairy.

Ingredients for four

  • 1000 g — Potatoes
  • 600 g — Broccoli
  • 200 ml — Dairy cream
  • 120 g — Grated cheese made with microbial rennet

You will also need water, salt and pepper.

Method

  1. Preheat the oven to 200 °C. Peel the potatoes and slice them thinly.
  2. Cook the potatoes in simmering water until tender, about 15 min. Drain.
  3. Wash the broccoli, separate the florets and cook them for about 8 min in simmering water. Drain.
  4. Set aside the portions to be served separately. Put the rest in a dish, add the cream and the cheese.
  5. Bake for about 15 min, until the gratin is hot and golden.
Recipe 11 · Serves fourQuinoa, chickpeas and roasted vegetablesA quinoa dish with carrots, courgettes and chickpeas.Open the recipe

The variant: Arrange the ingredients separately for the children. Check packaged quinoa for gluten-free.

Ingredients for four

  • 280 g — Dry quinoa
  • 500 g — Cooked chickpeas, drained
  • 400 g — Carrots
  • 500 g — Courgettes
  • 30 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Preheat the oven to 200 °C. Peel the carrots and wash the courgettes.
  2. Cut the vegetables into small pieces. Toss with the oil and spread on a tray.
  3. Roast for about 30 min, stirring halfway. Check that the carrots are tender.
  4. Rinse the quinoa and cook it as directed on the packet. Warm the chickpeas in a pan with a little water.
  5. Serve the quinoa with the vegetables and chickpeas, mixed or separate.
Recipe 12 · Serves fourPasta with lentil sauceGluten-free pasta and a tomato and lentil sauce.Open the recipe

The variant: The base is vegetarian. Set some plain pasta aside before adding the sauce.

Ingredients for four

  • 320 g — Dry gluten-free pasta
  • 500 g — Cooked lentils, drained
  • 500 g — Chopped tomatoes
  • 300 g — Carrots
  • 150 g — Onions
  • 20 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Peel and grate the carrots. Slice the onion.
  2. Soften the onion in the oil. Add the carrots and the tomatoes.
  3. Simmer for 15 min, then add the lentils. Heat through for 5 min.
  4. Cook the pasta as directed on the packet in a clean pan. Drain in a colander free of gluten residue.
  5. Set aside any plain pasta you need. Serve the rest with the sauce.
Recipe 13 · Serves fourMild cauliflower and chickpea curryCauliflower and chickpeas in a coconut sauce, with rice.Open the recipe

The variant: Check the curry powder and the tins. Keep the sauce mild and add hot spices at the table.

Ingredients for four

  • 700 g — Cauliflower
  • 500 g — Cooked chickpeas, drained
  • 400 ml — Coconut milk
  • 280 g — Dry rice
  • 4 g — Mild curry powder
  • 20 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Cook the rice as directed on the packet. Wash the cauliflower and break it into small florets.
  2. Heat the oil in a pan. Add the mild curry powder, then the cauliflower.
  3. Pour in the coconut milk and 200 ml of water. Cover and simmer for about 20 min, until tender.
  4. Add the drained chickpeas and heat through for 5 min. Add water if the sauce gets too thick.
  5. Serve with the rice. Set a few florets aside before mixing if you like.
Recipe 14 · Serves fourPotato and white bean cakesSoft egg-free cakes, with a carrot salad.Open the recipe

The variant: Use rice flour labelled gluten-free and a clean frying pan. The base contains no milk.

Ingredients for four

  • 700 g — Potatoes
  • 500 g — Cooked white beans, drained
  • 60 g — Gluten-free rice flour
  • 500 g — Carrots
  • 40 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Peel the potatoes. Cook them in simmering water until tender and drain well.
  2. Mash the potatoes and the beans. Stir in the rice flour and leave to cool slightly.
  3. Shape eight small cakes. If the mixture is too wet, let it cool for longer.
  4. Heat 30 ml of oil in a frying pan. Cook the cakes in batches, about 5 min per side, until golden.
  5. Peel and grate the carrots. Dress them with the remaining 10 ml of oil and serve with the cakes.
Recipe 15 · Serves fourCreamy mushroom riceRice simmered with mushrooms and white beans.Open the recipe

The variant: Keep some plain rice and warmed beans aside for anyone who does not like mushrooms.

Ingredients for four

  • 320 g — Risotto rice
  • 600 g — Mushrooms
  • 500 g — Cooked white beans, drained
  • 150 g — Onions
  • 30 ml — Olive oil

You will also need water, salt and pepper.

Method

  1. Clean the mushrooms and slice them. Slice the onion.
  2. Soften the onion and mushrooms in the oil for about 8 min.
  3. Add the rice and stir for 1 min. Gradually pour in about 1000 ml of hot water, stirring often.
  4. Cook for about 20 to 25 min, until the rice is tender. Add water if needed.
  5. Add the drained beans and heat through for 5 min. Season to taste.

These ideas show a shared base and adapted portions. They do not replace medical advice about allergies.

The fastcooking site and business are built by AI agents on NanoCorp.

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.