Mealie Atelier

Ten recipes. One complete kitchen flow.

Good recipes. A calmer way to cook.

Explore real bilingual recipes, plan the week, search by ingredient and cook step by step in this interactive Mealie Atelier demo.

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Ten recipes to explore

Every recipe includes quantities, servings, timings and clear cooking steps. Open an entry to read its ingredients and method without using the interactive demo.

Shakshuka with poached eggs in spiced tomato sauce40 minutes · 4 servings

Shakshuka with peppers

One-pan meal

Eggs simmer in a warmly spiced tomato and pepper sauce. Finish with parsley and serve with bread for an easy supper.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, finely chopped
  • 400 g chopped tomatoes
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 4 eggs
  • 2 tbsp chopped parsley
  • 4 slices sourdough bread

Method

  1. Soften the vegetables. Heat the olive oil in a large ovenproof pan. Cook the onion and bell pepper over medium heat for 7–8 minutes until soft. Stir in the garlic, cumin and paprika and cook for 30 seconds.
  2. Simmer the sauce. Add the tomatoes and their juices, season with salt and pepper, and simmer uncovered for 10–12 minutes until thick. Make four wells in the sauce.
  3. Set the eggs. Crack an egg into each well. Cover and cook for 5–7 minutes, until the whites are set and the yolks are still soft. Scatter over the parsley and serve with toasted sourdough.

Photo by Toa Heftiba · Unsplash · Recipe

Gnocchi with tomato sauce, mozzarella and basil45 minutes · 4 servings

Gnocchi alla Sorrentina

Baked pasta

Potato gnocchi, tomato sauce and mozzarella bake together into a golden, comforting supper.

Ingredients

  • 800 g potato gnocchi
  • 500 g passata
  • 1 garlic clove
  • 2 tbsp olive oil
  • 200 g mozzarella
  • 40 g Parmesan
  • 1 handful basil leaves

Method

  1. Make the tomato sauce. Heat the oven to 220 °C / 425 °F. Soften the garlic briefly in olive oil, add the passata, season and simmer uncovered for 12 minutes.
  2. Cook the gnocchi. Cook the gnocchi in gently boiling salted water according to the packet. Lift them out with a slotted spoon as soon as they float and drain.
  3. Bake until golden. Toss the gnocchi with the sauce in a baking dish. Tear the mozzarella over the top and scatter with Parmesan. Bake for 12–15 minutes until bubbling and golden in places. Serve with basil.

Photo by Max Griss · Unsplash · Recipe

Colorful bowl of fresh salad, vegetables and feta20 minutes · 4 servings

Greek chickpea salad

Salad

Crisp cucumber, tomatoes, chickpeas and feta meet a lemon and oregano dressing for a fresh main-course salad.

Ingredients

  • 400 g drained chickpeas
  • 1 cucumber
  • 250 g cherry tomatoes
  • 1 small red onion
  • 150 g feta
  • 3 tbsp olive oil
  • 1 lemon
  • 1 tsp dried oregano

Method

  1. Prepare the vegetables. Rinse and drain the chickpeas well. Dice the cucumber, halve the tomatoes and thinly slice the red onion.
  2. Mix the dressing. Whisk the olive oil with the lemon juice, oregano, a pinch of salt and black pepper.
  3. Assemble the salad. Toss the chickpeas and vegetables with the dressing. Crumble feta over the top and serve with olives and fresh parsley if you like.

Photo by Elena Leya · Unsplash · Recipe

Bowl of chicken soup with vegetables50 minutes · 4 servings

Chicken and vegetable soup

Soup

Chicken, carrots and celery simmer in a clear broth. Small pasta turns the soup into a satisfying meal.

Ingredients

  • 450 g chicken breast
  • 1.2 l chicken stock
  • 2 carrots
  • 2 celery sticks
  • 1 onion
  • 120 g small soup pasta
  • 2 tbsp chopped parsley

Method

  1. Start the stock. Bring the stock, whole chicken breast and halved onion to a gentle simmer. Cover and cook for 15 minutes, until the chicken is cooked through.
  2. Cook the vegetables. Remove the chicken and let it rest briefly. Add the carrots and celery to the stock and simmer for 8 minutes. Shred the chicken with two forks.
  3. Finish the noodles. Add the pasta to the soup and cook according to the packet. Return the chicken to the pot, season with salt and pepper, and serve with parsley.

Photo by Babs Gorniak · Unsplash · Recipe

Homemade Margherita pizza on a plate32 minutes · 2 servings

Margherita pizza

Pizza

A thin, crisp base topped with tomato, mozzarella and basil. The dough takes time, but the hands-on work is short.

Ingredients

  • 300 g 00 flour
  • 190 ml lukewarm water
  • 3 g dried yeast
  • 1 tsp salt
  • 150 g passata
  • 150 g mozzarella
  • 1 tbsp olive oil
  • 8 basil leaves

Method

  1. Knead the dough. Mix the flour, water and yeast. Add the salt and knead for 8 minutes until smooth. Cover and leave to rise for 60–90 minutes, until noticeably larger.
  2. Prepare the toppings. Heat the oven with an inverted baking tray at its highest setting for at least 30 minutes. Season the passata with olive oil and a pinch of salt. Drain the mozzarella well.
  3. Bake the pizza. Stretch the dough thinly on a little flour. Spread with tomato sauce and add the mozzarella. Bake for 8–12 minutes until the crust is deeply browned. Add the basil afterwards.

Photo by Luke Oslizlo · Unsplash · Recipe

Pasta with kale and walnuts in a white bowl25 minutes · 4 servings

Lemon pasta with kale and walnuts

Pasta

Lemon, kale and toasted walnuts bring freshness, crunch and depth to this quick pasta, with no dairy needed.

Ingredients

  • 350 g spaghetti
  • 120 g stemmed kale
  • 1 unwaxed lemon
  • 3 tbsp olive oil
  • 50 g roughly chopped walnuts
  • 1 garlic clove
  • 150 ml pasta water

Method

  1. Cook the pasta. Cook the spaghetti in well-salted water until al dente. Scoop out 150 ml pasta water before draining.
  2. Toast the kale and walnuts. Toast the walnuts in a large dry pan and set aside. Warm the olive oil, finely grate in the garlic and cook gently for 30 seconds. Add the kale and cook for 3–4 minutes until wilted.
  3. Emulsify the sauce. Toss the spaghetti with the kale, lemon zest, two tablespoons of lemon juice and a little pasta water. Add more pasta water until glossy. Scatter over the walnuts.

Photo by Sebastian Coman Photography · Unsplash · Recipe

Stack of fluffy pancakes with fresh berries25 minutes · 4 servings

Buttermilk pancakes with berries

Breakfast

Fluffy buttermilk pancakes, cooked in minutes and served with fresh berries and maple syrup.

Ingredients

  • 250 g plain flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 egg
  • 300 ml buttermilk
  • 40 g melted butter
  • 200 g berries
  • 4 tbsp maple syrup

Method

  1. Combine the dry ingredients. Mix the flour, sugar, baking powder and a pinch of salt in a bowl.
  2. Make the batter. Whisk together the egg, buttermilk and melted butter. Add to the dry ingredients and mix only until no dry flour remains. A few small lumps are fine.
  3. Cook the pancakes. Heat a lightly greased pan over medium heat. Add two tablespoons of batter per pancake. Flip when bubbles appear and cook the second side until golden. Serve with berries and maple syrup.

Photo by Chad Montano · Unsplash · Recipe

Spiced Indian curry served in a bowl40 minutes · 4 servings

Paneer curry with basmati rice

Curry

Paneer simmers in a warmly spiced tomato and cream sauce. Basmati rice and fresh coriander complete this vegetarian curry.

Ingredients

  • 250 g basmati rice
  • 400 g paneer
  • 1 onion
  • 2 garlic cloves
  • 1 tsp garam masala
  • 400 g passata
  • 100 ml cream
  • 2 tbsp chopped coriander

Method

  1. Cook the rice. Rinse the rice thoroughly. Bring it to a boil with 375 ml water and a pinch of salt, cover and cook over low heat for 12 minutes. Rest for 5 minutes.
  2. Build the curry sauce. Cube the paneer and fry in a little oil until golden. Set aside. Finely dice the onion and cook until soft. Stir in the garlic and garam masala and toast for 30 seconds. Add the passata and simmer for 12 minutes.
  3. Finish the paneer. Stir the cream into the sauce and return the paneer to the pan. Warm gently for 4 minutes, season with salt and serve with rice and coriander.

Photo by zablanca_clicks · Unsplash · Recipe

Ramen with noodles, mushrooms and fresh toppings45 minutes · 4 servings

Chicken and vegetable ramen

Noodle soup

A savory broth with chicken, mushrooms, noodles and crisp toppings. The broth is easy to prepare ahead.

Ingredients

  • 1.2 l chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp miso paste
  • 300 g chicken breast
  • 250 g ramen noodles
  • 150 g shiitake mushrooms
  • 2 eggs
  • 2 spring onions
  • 1 tsp sesame oil

Method

  1. Cook the eggs. Boil the eggs for 7 minutes, cool under cold water and peel. Cook for one extra minute if you prefer a firm yolk.
  2. Season the broth. Bring the stock and soy sauce to a simmer. Add the chicken breast and quartered mushrooms and gently cook for 12–15 minutes, until the chicken is cooked through. Remove and slice the chicken. Loosen the miso with a little broth and stir it back into the pot.
  3. Fill the bowls. Cook the noodles separately according to the packet and divide among four bowls. Ladle over the broth, mushrooms and chicken. Add halved eggs and spring onions, then finish with sesame oil.

Photo by Daniel Houwing · Unsplash · Recipe

Colorful roasted vegetables with herbs50 minutes · 4 servings

Roasted vegetables with lentils and herbed yogurt

Sheet-pan meal

Beetroot, carrots and onions roast while green lentils and a fresh herb yogurt round out the bowl.

Ingredients

  • 500 g cooked beetroot
  • 400 g carrots
  • 1 red onion
  • 2 tbsp olive oil
  • 200 g green lentils
  • 150 g plain yogurt
  • 1 tbsp chopped parsley
  • 1 tsp lemon juice

Method

  1. Roast the vegetables. Heat the oven to 210 °C / 410 °F. Halve the carrots lengthwise and cut the onion into wedges. Toss with olive oil, salt and pepper and roast for 25 minutes. Cut the cooked beetroot into wedges and add for the final 10 minutes.
  2. Cook the lentils. Rinse the lentils and cook in plenty of unsalted water for 20–25 minutes until tender but still holding their shape. Drain and season with salt afterwards.
  3. Mix the herbed yogurt. Stir the yogurt with parsley, lemon juice, a pinch of salt and a little water until creamy. Divide the lentils and roasted vegetables among plates and serve with the herbed yogurt.

Photo by Odiseo Castrejon · Unsplash · Recipe

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Guide (German)Setup guide (German)

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