5 Viral Recipes To Try This Week

Comfort food, something sweet and a few bowls that feel like a reset. These are the recipes we’ve saved this week. 

As the evenings draw in, there's a particular appeal to food that's warming, nourishing and doesn't ask much of you on a Tuesday night. This week's round-up brings together six recipes that have been doing the rounds for good reason. Each one is simple enough for a midweek dinner and satisfying enough to want again. Save the ones that speak to you, and let dinner be one less thing to think about.

Potato crust quiche with spinach, lemon and feta

Coconutandbliss swaps the usual pastry for a crisp potato base. She fills it with spinach, bright lemon and salty feta. It's comfort food that still feels light, and it's the kind of midweek dinner that earns a permanent spot on the rotation.

Potato crust:

1 kg potatoes, whole, skin on

Olive oil, to drizzle (I use @its.olio)

Quiche filling:

6 eggs

1 cup milk

240 g cottage cheese

2 cups baby spinach, finely chopped

200 g feta, crumbled

1/4 cup dill, chopped

1/4 cup fresh mint, finely chopped

2 tbsp chives, chopped

Zest of 1 lemon

Salt, to season (I used @mingleseasoning lemon pepper!)

To top

1/4 cup mozzarella, grated

Method

1. Preheat oven to 200C. Place whole potatoes on a tray, drizzle with olive oil, and roast for 1 hour or until tender.
2. Reduce oven temperature to 180C. Grease a springform pan.
3. Transfer potatoes to the pan and use the base of a cup to squash firmly into an even crust over the base and up the sides. Drizzle with olive oil.
4. In a bowl, whisk eggs, milk, and cottage cheese until combined.
5. Fold through spinach, feta, dill, mint, chives, lemon zest, and salt.
6. Pour mixture into the potato crust and smooth the top.
7. Sprinkle with mozzarella.
8. Bake for 45 minutes, until set and golden.
9. Rest for 10 minutes before slicing.

No-bake brownie bites

For the evenings when the oven feels like too much effort, FitFoodieSelma has the answer. These rich, chocolatey bites come together in minutes without any baking at all.

Makes 8

For the bites:

• 60ml (¼ cup) maple syrup
• 60ml (¼ cup) unsweetened smooth peanut butter
• 1 cup almond flour
• 60ml (¼ cup) unsweetened cacao powder
• 3 to 4 tbsp milk of choice

To finish:

• 85g 80% dark chocolate
• Flaky sea salt

Method:

1. Stir everything together. Start with the smaller amount of milk and add more only if the mixture is too dry.
2. Roll into balls.
3. Freeze for 30 minutes to set.
4. Melt the chocolate in the microwave.
5. Dip each bite in the chocolate and finish with a pinch of flaky salt.
6. Keep them in an airtight container in the fridge.

"Heal me" tiny pasta soup

Inspired by the Italian tradition of penicillin soup, this bowl from madeleinesmeals is exactly what you want when you're feeling run down. It's a true hug in a bowl.

Serves 2

• 1 litre chicken or vegetable stock
• 1 medium white onion
• 1 carrot
• 1 celery stick
• 5 garlic cloves
• 100g tiny pasta
• Parmesan, optional

Method: 

Put the stock, onion, carrot, celery and garlic in a pan. Boil for around 15 minutes until the vegetables are soft.

In a food processor, blend veg with a good splash of the stock until smooth. Then stir the mixture back into the pan with the stock. Season generously with salt and pepper to taste. 

Meanwhile cook the pasta, drain, and add to bowls. Or cook the pasta straight in the soup!

Pour over the soup and finish with extra black pepper, a drizzle of olive oil & a sprinkle of parmesan. A squeeze of lemon juice also works a treat 🍋

One-pot creamy chicken coconut curry

Few things make a weeknight easier than a single pan to wash up. This curry from tiffy.cooks tops a creamy coconut sauce with crisp, spice-rubbed chicken thighs, and it's on the table in under 30 minutes.

Serves 2

For the chicken:

• 4 boneless, skin-on chicken thighs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp curry powder
• ½ tsp turmeric
• Salt and black pepper
• 1 tbsp olive oil

For the sauce:

• ½ onion, finely chopped
• 1 tbsp minced garlic
• 360ml (1½ cups) coconut milk
• 2 Japanese curry cubes

To serve:

• Hot rice
• Chopped spring onion
• Chilli flakes, optional

Method:

1. Toss the chicken with the spices, salt, pepper and oil until it's well coated.
2. Cook the chicken skin-side down in a large pan over a medium-high heat for 6 to 7 minutes on each side, until golden and cooked through. Set it aside to rest.
3. Soften the onion and garlic in the chicken fat left in the pan for 2 to 3 minutes.
4. Add the coconut milk and curry cubes. Stir until the cubes have dissolved and the sauce is smooth.
5. Turn the heat down and simmer for 1 to 2 minutes until the sauce thickens slightly.
6. Slice the chicken and serve it over rice with the sauce spooned over. Finish with spring onion and a pinch of chilli flakes.

Tiffy suggests serving it with blanched broccoli or another green vegetable on the side.

Make the week a little easier

You don't need to cook all six. Choose one comfort dish, one fresh bowl and one sweet treat, and let the rest of the week take care of itself. Nourishing yourself well is less about perfection and more about having a few reliable favourites to return to.

Looking for more ways to make eating well feel effortless? Our 10-week reset is built around simple, realistic habits that fit into real life.