July 4, 2022

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1 Weekly Menu, 5 Courses, €23: These recipes will bring summer to your plate |  What do we eat today?

1 Weekly Menu, 5 Courses, €23: These recipes will bring summer to your plate | What do we eat today?

Weekly ListStill looking for inspiration to spend a busy work week from Monday and to have delicious food on the table? These five dishes are a favorite of editors when we want to cook up something quick, tasty, and affordable. Because admit it, a whole week’s menu for only €23: it could be worse, right? tasting!

Every day you will find an exclusive HLN Eten recipe in the weekly newspaper. We’ll put it together online on Saturdays so you’ll have enough inspiration over the weekend to put together your own weekly menu. Feel free to share your prepared recipe with HLN, so we can have all this deliciousness together.

Monday: Watermelon salad with feta cheese and scampis

You might not expect it right away, but the fresh and sweet taste of watermelon is delicious paired with salty, juicy feta cheese. The perfect salad for a hot day.

Delicious watermelon salad with feta cheese and scampi © Lot Van Riel

Preparation time: 30 minutes
Price: 6 euros p

Ingredients for 4 people

• 1 red onion, finely chopped
• 1 small watermelon
• 1 bunch mint leaves
• 1 bunch basil leaves
• 200 gm feta cheese
• 600 g scampi, cleaned
• 2 tablespoons white balsamic vinegar
• 1 teaspoon honey
• olive oil
• pepper and salt

This is how you make it

Season the prawns with salt and pepper and fry in olive oil until they turn pink. Cut the watermelon pulp into cubes. We chop fresh herbs.

Make a sauce from 4 tablespoons olive oil, balsamic vinegar, and honey, and season with salt and pepper.

Mix the watermelon with the red onion, herbs and scampi. Sprinkle with vinaigrette and crumble over feta cheese. Season with a little extra pepper and serve immediately.

adviceOmit the scampi and serve this fresh salad as a side dish at a summer barbecue. If you’re not a fan of feta cheese, replace it with balls of mozzarella cheese.

Tuesday: Spirelli with lemon vinaigrette and crunchy pancetta

Simplicity, full flavors and fresh ingredients distinguish this fresh Italian dish. Excellent if you ask us!

Tagliatelle with lemon sauce and crunchy pancetta

Tagliatelle with lemon sauce and crunchy pancetta © Lot Van Riel

Preparation time: 25 minutes
Price: 4 euros p

Ingredients for 4 people

• 1 onion
• 2 garlic cloves
• 200 g of green asparagus
• 100 g of snow peas
• 100 grams of peas
• juice of 2 lemons
• 1 tablespoon grated lemon peel
• 400 ml cream
• 30 gm parmesan cheese
• 400 gm of Spirellis
• 200 gm pancetta, cut into cubes
• 1 tablespoon of flour
• butter
• olive oil
• pepper and salt

This is how you make it

Boil the pasta in lightly salted water. Fry the pancetta cubes in some butter until golden brown and crunchy.

Finely chop the onion and fry with mashed garlic in olive oil until translucent. Add flour and stir for 1 minute. Add cream and lemon juice and simmer for two minutes. Add the peas, peas, and asparagus tips, and season with lemon peel, salt, and pepper. Then let it simmer for another 5 minutes.

Spoon cooked spirelli under the sauce with vegetables. Divide the pasta between plates and finish with the cubes of pancetta and Parmesan cheese.

adviceFish lovers can substitute pancetta for fried cod or salmon.

Wednesday: Quick Cinnamon Roll with Berries

Fresh cinnamon buns take a long time to make, but with this croissant dough cheat version, your cakes will be ready in no time.

Quick Cinnamon Roll With Berries

Quick Cinnamon Roll With Berries © Lot Van Riel

Preparation time: 45 minutes
Price: 2.5 € p

Ingredients 15 pieces

• 2 rolls of croissant dough
• 200 grams of raspberries
• 60 grams of sugar
• 2 teaspoons cornstarch
• 1 teaspoon ground cinnamon
• 80 gm icing sugar
• 2 tablespoons milk
• 40 gm of melted butter
• flower

This is how you make it

Heat the oven to 175 degrees Celsius. Spoon the sugar, cornstarch, and cinnamon powder under the berries. Roll the dough out on a floured surface and shape into a rectangle about 1 cm thick. Divide the berries on the dough and carefully roll the dough lengthwise, but a little tight.

Cut the dough into slices 1.5 cm thick with a sharp knife. Put the cakes on a baking tray lined with baking paper and grease them with butter. Put it in the oven for 25 minutes.

Take the bread out of the oven and let it cool. Mix the milk with powdered sugar and brush the cakes with it.

adviceTrue cinnamon lovers can add ½ teaspoon of cinnamon powder to the melted butter to cover the muffins. Be sure to keep an eye on the cakes, as they can brown very quickly. Cover with aluminum foil if desired.

Thursday: Breaded eggplant slices with tomato sauce and crushed chicken

The Flemish eat one and a half times as much eggplant today as they did ten years ago. That’s right, because this vegetable is so versatile due to its mild taste. This time we put it in a crunchy jacket and serve it with spicy tomato sauce and pulled chicken. It looks delicious, doesn’t it?

Baked eggplant slices with tomato sauce and boneless chicken

Baked eggplant slices with tomato sauce and boneless chicken © Lot Van Riel

Preparation time: 40 minutes
Price: 4 euros p

Ingredients for 4 people

• 1 garlic clove
• 1 small red onion, chopped
• 1 hot pepper, finely chopped
• 2 small eggplant
• 250 gm of cherry tomatoes
• 1 bunch of parsley
• 100 g of breadcrumbs
• 80 g flour
• 2 eggs
• 500 gm chicken fillet
• 1 liter chicken broth
• 2 tablespoons white balsamic vinegar
• 1 teaspoon honey
• olive oil
• pepper and salt

This is how you make it

Bring chicken broth to a boil and add chicken breasts to it. Let them boil in the broth for 10 minutes.

Meanwhile, cut the eggplant into 1/2-inch slices and season with salt and pepper. Place the breadcrumbs and flour in two separate plates. Beat eggs in a third dish. Dip the eggplant slices first in the flour, then in the eggs, and finally in the breadcrumbs. Fry the slices in hot olive oil until golden brown and crunchy.

Take out the chicken breasts from the broth and chop the meat with a fork. Season with salt and pepper. Mix cherry tomatoes with garlic and parsley until smooth. Pour into a small bowl and combine red onion, cayenne pepper, parsley, white balsamic vinegar, honey and a little olive oil. Season with salt and pepper.

Divide the eggplant slices between the plates. Pour the pulled chicken with the spoon and finish with the tomato sauce.

adviceCrispy slices of eggplant are also ideal for snacking. Slice the eggplant, not lengthwise, but crosswise, into 1/2 cm thick slices. Served with your favorite dipping sauce

Friday: thai steak tartare with green lettuce and french fries

The best classic dishes from Belgian cuisine, but with an Asian twist. End the work week in style with Thai Steak Rice!

Thai steak tartare with green lettuce and french fries

Thai steak tartare with green lettuce and french fries © Lot Van Riel

Preparation time: 45 minutes
price: 6.5 euros per person

Ingredients for 4 people

• 2 green onions
• 1 garlic clove
• 1 romaine lettuce
• 1 lemon
• A handful of coriander + an extra until the end
• 1 tablespoon grated ginger
• 50 ml soy sauce
• 1 tablespoon of mirin
• 1 tablespoon sesame
• French fries
• Sesame oil
• 4 tablespoons of mayonnaise
• 1 tablespoon olive oil
• pepper and salt

This is how you make it

Cut the meat into thin cubes with a sharp knife. Mix soy sauce with a small pinch of sesame oil, mirin, juice of half a lemon, chopped coriander, ginger and sesame seeds. Add the meat and mix everything well. Fabulous.

Heat a deep fryer to 180°C. Cut the lettuce into slices and mix the green onions. Mix crushed garlic, juice of another half lemon and a little sesame oil under the mayonnaise. stir well. Pour half the sauce under the salad.

Fry the potatoes in a deep frying pan until golden brown. Place the baking ring on a plate. Press ¼ part of the tartar mixture into the ring. Remove the ring. Prepare a portion of rice for all dishes. Garnish with extra coriander. Served with french fries, lettuce and the rest of the sauce.

adviceFor steak rice, always choose high-quality meat without a lot of tendons or fat. Beef tenderloin is a good choice. It is one of the most tender cuts of meat and ideal for making steaks.

Read also:

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7 favorite places to eat at Piet Huysentruyt: “Here you can eat the most delicious cote à l’os” (+)



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