Tip for sweet lovers: Ducat buns with a drop of rum
If you have leftover cooked pasta from the weekend, turn it into a salad for dinner>>>
Monday: Caesar salad with wild garlic
Caesar salad with wild garlic• Author: Titbit.cz
What you will need:
1 large chicken breast
150 ml of milk
30 g of mayonnaise
1 small bunch of wild garlic
3 anchovies
10 g of grated parmesan
2 tablespoons of lemon juice
1 romaine lettuce
grinded pepper
salt
oil for frying
To finish:
croutons (from 4 slices of toasted bread)
sprouts
Parmesan shavings
anchovies, fried bacon (optional)
Approach:
1. Cut the chicken into pieces, salt, pepper and fry in a pan with oil.
2. Mix the milk, mayonnaise, wild garlic, anchovies and parmesan together with a hand mixer until a beautiful green thick dressing is formed. Season it with lemon juice, salt and pepper.
3. Wash the romaine lettuce leaves, let them drain, tear them into pieces and mix with the dressing. Divide the salad into bowls or onto plates, add croutons, roasted chicken and salad, decorate with sprouts and sprinkle with parmesan shavings, a little anchovies and, if you like, maybe even fried bacon.
Quiz: What do you (don’t) know about wild garlic? Test yourself!
Tuesday: Spring meatloaf
Spring meatloaf• Author: editorial archive
What you will need:
800 g of minced meat (mix of beef and pork)
1 onion
1 egg
a handful of oatmeal
4 carrots
200 g of peas
1 tablespoon Dijon mustard
1 teaspoon of thyme leaves
grinded pepper
salt
mold erasure oil
Approach:
1. Place the minced meat in a large bowl. Add finely chopped onion, egg, oatmeal, salt, pepper, mustard and thyme. Process everything thoroughly and finally add peas and chopped carrot.
2. Mix the mixture carefully and transfer it to an oiled bread pan. Brush the surface with water, put the meatloaf in an oven heated to 180 °C and bake for about an hour until golden (in the meantime, you can prepare a vegetable salad or perhaps iron the laundry…).
TIP: If you want to make your meatloaf even better, line the bread pan with slices of English bacon. Serve it with bread or a vegetable salad.
Wednesday: Cauliflower mini pizzas
Cauliflower mini pizzas• Author: Diet
What you will need:
1 cauliflower
40 g of chia seeds
3/4 cup water
125 g of buckwheat flour
1 and 1/2 tablespoons of dried oregano
140 g of tomato puree
1 clove of garlic
175 g mozarelly
20 g of corn
20 g of pitted black olives
fresh basil
grinded pepper
salt
Approach:
1. Cover the chia seeds with water and set aside.
2. Clean the cauliflower, cut it into florets and blend them in a blender. Put the resulting mass in a clean towel and squeeze out the excess water. Pour it into a bowl, add flour, oregano, salt, pepper and swollen chia seeds and mix well.
3. Line the baking sheet with baking paper and use a spoon and your hands to form small round cakes (pizzas) on it. Put them in an oven heated to 180 °C and bake for about 25 minutes until golden.
4. Season the tomato puree with crushed garlic, salt and pepper. Spread each baked mini pizza with a spoonful of the flavored paste, place slices of mozzarella and sprinkle with corn and sliced olives. Put everything back in the oven and bake for another 5 to 10 minutes. Garnish the finished mini pizzas with fresh basil.
TIP: You can top the mini pizzas according to your taste. They are excellent, for example, with dried ham and arugula.
Cauliflower rice is fast and dietary: You can use it to make a great side dish, a main dish or an unusual pizza
Thursday: Cream of broccoli with shrimp and almonds
Broccoli cream with shrimp and almonds• Author: Diet
What you will need:
1 broccoli
1 tablespoon of olive oil
4 cloves of garlic
750 ml of vegetable broth
120 g of grass
a handful of almond slices
200 g of boiled shrimps
grinded pepper
salt
whole wheat baguette to serve
Approach:
1. Clean the broccoli and cut it into florets. Heat the olive oil in a saucepan and briefly fry the sliced garlic in it. Be careful not to brown it. Add the broccoli florets, cover them with broth, salt and pepper and cook until soft.
2. Remove the soup from the heat, add the grass and mix everything with an immersion blender to a smooth cream. Season it with salt and pepper as needed.
3. Dry roast the almond slices in a pan while stirring constantly. Divide the soup into bowls or plates, garnish each portion with shrimp and almonds and serve with a whole grain baguette.
Friday: Salmon skewers with quinoa
Salmon skewers with quinoa• Author: Diet
What you will need:
200 g quinoy
2 tablespoons of pesto
a few sprigs of fresh basil and mint
400 g of skinless salmon
2 tablespoons of olive oil
lime juice
salt
Approach:
1. Thoroughly rinse the quinoa several times with cold water and then boil it gently in salted water, it takes about 15 minutes. Drain it, let it drain and then mix it with the pesto and chopped herbs and season with salt if needed.
2. Cut the salmon into cubes, salt them, drizzle with lime juice and skewer them on grill needles or skewers.
3. Drizzle the skewers with oil and sear them on all sides in a grill pan or directly on the grill and serve with quinoa.
And we still have those for those who have a sweet tooth:
Ducat buns with vanilla cream and a drop of rum
Ducat buns with vanilla cream and a drop of rum• Author: David Peltán/Wine cookbook of the association of Dunajovské kopce winemakers
What you will need:
18 g of yeast
60 g cukru
150 ml of milk
350 g plain flour
50 g of butter
pinch of salt
a little grated lemon peel
For the sauce:
250 ml cream (min. 31%)
1 vanilla sugar
1 vanilla pod
4 egg yolks
rum
To finish:
Approach:
1. Prepare yeast from yeast, sugar and lukewarm milk. Sift the flour into a bowl, add the melted cooled butter, a pinch of salt and lemon zest and mix. Then add the prepared yeast and make a smooth dough. Dust it with flour and let it rise in a warm place for an hour, until the dough has doubled in size.
2. Make balls from the risen dough, place them next to each other in a greased baking dish, put them in an oven heated to 180 °C and bake for about 30 minutes until golden.
3. Meanwhile, prepare the sauce. Heat the cream with vanilla sugar and pods in a saucepan over low heat and slowly stir in the yolk emulsion – yolks mixed in a water bath. Then mix a little rum into the sauce and let it boil.
4. Brush the baked buns with a warm mixture of melted butter and a little rum and serve them with the prepared sauce. And you can also decorate them with small fresh fruit and mint.
For Easter, you could use it for spinach stuffing without meat>>>
Porridge recipes: Potato pancakes, gnocchi and baked goodies!
Recipes from leftover roasted chicken: Italian risotto, spread and noodle salad with avocado
