What you can look forward to:
Monday: Tomato soup with lentils
Tuesday: Crushed potatoes
Wednesday: Spaghetti with dried tomato pesto
Thursday: Salmon with pea puree
Friday: Zucchini-carrot pancakes
Spaghetti carbonara>>> is also quick and popular
Monday: Tomato soup with lentils
Tomato soup with lentils
• Author: FOOD
What you will need:
- 1 onion
- olive oil
- 300 g of carrots
- 300 g of type B potatoes
- 400 g of peeled tomatoes in a can
- 500 ml of vegetable broth
- 400g canned (or pre-cooked) sterilized lentils
- 2 cloves of garlic
- 2 handfuls of baby spinach
- grinded pepper
- salt
Approach:
1. Finely chop the onion and sauté in a little oil in a saucepan. Peel the carrots and potatoes, cut the carrots into rounds, add to the onion and saute for two minutes. Add the tomatoes and broth, bring to a boil, add the diced potatoes and cook until the vegetables are almost done.
2. Drain the lentils and add to the pot. Season the soup with salt, pepper and crushed garlic. Stir in the spinach, remove from heat and pour into bowls.
Tuesday: Mashed potatoes
Crushed potatoes
• Author: FOOD
What you will need:
- 1 kg of small side potatoes
- olive oil
- 200 g of English bacon
- 4 eggs
- 1 handful of baby spinach
- 4 tablespoons of grated parmesan
- 1 handful of fresh dill
- grinded pepper
- salt
Approach:
1. Wash the potatoes thoroughly and boil until soft. Drain them, spread them out on a baking sheet lined with parchment paper, and pound each one with your palm to flatten them. Brush the potatoes with olive oil, salt and bake in an oven heated to 180 °C for about 15 minutes.
2. Cut the bacon into strips and bake in a pan until crispy. Then place the bacon pieces on a paper towel to absorb the excess fat. Crack an egg into the baking pan and fry the oxeyes, salt and pepper them.
3. Divide the baby spinach, ox eyes and roasted potatoes among the plates. Cover them with parmesan cheese, baked bacon and pieces of fresh dill.
TIP: Mashed potatoes are best combined with cheese. Try adding soft feta or more pronounced brynza to them instead of parmesan.
Nice Baked Potatoes: Try the 20 best oven recipes for the whole family
Wednesday: Spaghetti with sun-dried tomato pesto
Spaghetti with dried tomato pesto
• Author: FOOD
What you will need:
- 400 g of spaghetti
- 100 g of dried tomatoes in oil
- 2 tablespoons of pine nuts
- 1-2 dried chili peppers
- 1 clove of garlic
- 1 tablespoon capers + to serve
- 3 tablespoons grated Parmesan + to serve
- 1 handful of fresh basil
- olive oil
- grinded pepper
- salt
Approach:
1. Mix the dried tomatoes with two spoons of pickle, pine seeds, a pinch of chili, garlic and capers. Mix the paste with grated Parmesan, adjust the consistency with olive oil, salt and pepper.
2. Cook the pasta in salted water until al dente (to the bite), drain and mix with the prepared pesto. If you add a spoon or two of hot pasta water, the pesto will adhere better to the spaghetti.
3. Divide the spaghetti into plates and serve sprinkled with parmesan cheese, basil leaves, chopped capers and, to taste, a pinch of crushed dried chili peppers.
Thursday: Salmon with pea puree
Salmon with pea puree
• Author: FOOD
What you will need:
- 500 g of salmon fillet
- 350 g of frozen peas
- 1 bunch of mint
- 200 g ricotty
- olive oil
- red pepper
- salt
- fresh pea shoots for garnish
Approach:
1. Put the peas in boiling water and let them boil. Drain it and blend it coarsely with a stick blender. Chop most of the mint leaves and mix them into the peas together with the ricotta. Fine-tune the consistency of the puree with one or two spoons of olive oil, adjust the taste with salt and coarsely ground red pepper.
2. Cut the salmon into portions, coat them with olive oil on all sides, salt and pepper. Put them on the hot pan skin side down, after a minute turn them on their side, after another turn them again. A minute on each side is enough for the salmon.
3. Divide the pea mash between plates, add the salmon, pea shoots and a few leaves of fresh mint and serve.
Monday to Friday: Simple dinners that have an idea
Friday: Zucchini-carrot pancakes
Zucchini-carrot pancakes
• Author: FOOD
What you will need:
- 5 medium carrots
- 1 medium zucchini
- 1 red onion
- 3 eggs
- 4 tablespoons plain flour
- 2 teaspoons of ground cumin
- salt
- frying oil
And dip:
- 150 g of Greek yogurt
- 1 handful of chopped dill
- juice of 1/2 lemon
- fresh vegetables to serve
- grinded pepper
- salt
Approach:
1. Clean the vegetables, coarsely grate the carrot and zucchini into a large bowl. Add the onion cut into thin half rings. Mix everything and add eggs, flour, cumin and salt and mix to a compact mixture.
2. Heat a small amount of oil in a pan, spread the pancakes with a spoon and fry them until golden on both sides.
3. Mix yogurt, chopped dill, lemon juice, pepper and salt to make a dip. Serve it with pancakes together with fresh vegetables.
Broccoli pancakes are also excellent>>>
Superfood of the week: Radishes. 4 reasons why you should eat them more often plus recipes worth trying
From Monday to Friday: Full dinners on the table within 30 minutes. And there will be leftovers in the lunch box too!