Autumn is the perfect time to make the kitchen the center of the home again - a place where the aromas of roasted vegetables, cinnamon, apples and warm soups spread. We bring you a practical, varied meal plan for the whole week, with recipes that use what's in season right now. Everything is designed for a family of four, with clear steps and realistic preparation times.
Monday
The breakfast: Baked apples with cinnamon and oatmeal
4 apples, 8 tablespoons of oatmeal, 2 tablespoons of honey, 1 teaspoon of cinnamon, 200 ml of milk.
Halve the apples and hollow out the middle. Fill with a mixture of flakes, cinnamon and honey, then bake for 20 minutes at 180°C. Pour over warm milk.
Lunch: Chickpea and pumpkin stew
400 g chickpeas, 300 g pumpkin, 1 onion, 2 carrots, 1 tablespoon tomato puree, 1 l vegetable broth.
Sauté the onion and carrot, add the pumpkin and chickpeas, then the broth and tomato puree. Cook for 25 minutes. Sprinkle with fresh parsley. Dinner: Pie with Swiss chard and cheese
500 g chard, 300 g cheese, 3 eggs, 200 ml yogurt, 10 peels.
Boil the Swiss chard, mix with the cheese, eggs and yoghurt. Arrange the crusts and filling, finish with the crust and bake for 30 minutes at 200°C.
Tuesday
Breakfast: Homemade bread with butter and plum jam
Warm 8 slices of bread, spread with 60 g butter and 4 tablespoons jam. Serve with tea.
Lunch: Turkey stew with potatoes and carrots
600 g turkey meat, 5 potatoes, 2 carrots, 1 onion, 1 tablespoon flour, 700 ml broth.
Fry the onion and meat, add the vegetables and flour, pour in the broth and cook for 40 minutes.
Dinner: Risotto with mushrooms and parsley
300 g rice, 250 g mushrooms, 1 onion, 1 tablespoon butter, 700 ml broth. Sauté the onion, add the mushrooms and rice, gradually adding the broth. When it becomes creamy, sprinkle with parmesan and parsley.
Wednesday
Breakfast: Scrambled eggs with leeks and toast
6 eggs, 1 leek, 2 tablespoons oil.
Sauté the leeks, add the eggs and mix gently. Serve with wholemeal toast.
Lunch: Baked trout with vegetables
4 trout, 3 potatoes, 2 carrots, 1 lemon.
Salt the fish, pour over lemon and olive oil. Bake with vegetables for 30 minutes at 200°C.
Dinner: Cream of cauliflower soup
1 head of cauliflower, 1 potato, 1 carrot, 1 l of broth, 50 ml of sour cream.
Cook the vegetables, blend with sour cream, sprinkle with parsley.
Thursday
Breakfast: Oatmeal pancakes with banana
2 bananas, 2 eggs, 6 tablespoons of oatmeal.
Mix everything and fry in a dry frying pan. Serve with honey or berries.
Lunch: Zucchini and potato moussaka
3 zucchini, 4 potatoes, 300 g ground beef, 2 eggs, 200 ml sour cream.
Arrange the layers and top with beaten eggs and sour cream. Bake for 40 minutes at 190°C.
Dinner: Chickpea and roasted pepper salad
300 g chickpeas, 3 peppers, 1 cucumber, olive oil, lemon.
Mix all ingredients and season.
Friday
Breakfast: Yogurt with fruit and nuts
800 ml yogurt, 2 apples, 2 pears, 4 tablespoons walnuts, 1 tablespoon honey.
Mix and serve chilled.
Lunch: Squid with potatoes and Swiss chard
800 g squid, 6 potatoes, 300 g Swiss chard, garlic, olive oil.
Fry the squid, add boiled potatoes and Swiss chard, season with olive oil and lemon.
Dinner: Proja with cheese
250 g corn flour, 100 g cheese, 2 eggs, 200 ml yogurt.
Mix everything and bake for 25 minutes at 200°C.
Saturday
Breakfast: Eggs with vegetables
4 eggs, 1 pepper, 1 zucchini, 1 onion.
Fry the chopped vegetables, add the eggs and bake.
Lunch: Chicken fillet with pumpkin and millet
600 g chicken fillet, 300 g pumpkin, 200 g millet, 1 onion.
Boil the millet, roast the pumpkin, mix and add the roasted meat.
Dinner: Cheese and tomato sandwiches
8 slices of bread, 200 g of cheese, 2 tomatoes.
Make sandwiches and bake briefly.
Sunday
Breakfast: Pie with apples and walnuts
6 peels, 4 apples, 100 g walnuts, 2 tablespoons sugar, 1 teaspoon cinnamon.
Fill the crusts and bake for 30 minutes at 190°C.
Lunch: Veal soup and roasted beets with potatoes
500 g veal, 2 carrots, 1 parsnip, 1 beetroot, 3 potatoes.
Cook the soup, roast the vegetables and serve as a side dish.
Dinner: Risotto with pumpkin and parmesan
300 g rice, 300 g pumpkin, 1 onion, 700 ml broth, 50 g parmesan.
Sauté the onion, add the pumpkin and rice, gradually adding the broth. Stir in the Parmesan.
Weekend dessert: Pumpkin and walnut cake
300 g grated pumpkin, 200 g flour, 100 g ground walnuts, 100 g sugar, 2 eggs, 100 ml oil, 1 teaspoon cinnamon.
Mix everything, pour into a baking tray and bake for 35 minutes at 180°C. Sprinkle with powdered sugar or drizzle with honey.
If you don't have time to cook every day, check out our suggestions for where you can order ready-made, homemade food - because delicious and hot meals deserve a place on your table even when you don't have time.
