WEEKLY MENU & SHOPPING LIST – WEEK 50

MONDAY:

dinner-pal_indian style carrot soup

Indian Style Carrot Soup

Indian style carrot soup

Carrots, 500 g, peeled and chopped
Cumin seeds 3 tsp
Vegetable stock 4 cups
Single cream ½ cup
Chilli flakes 2 tsp
Greek yogurt 4 tbsp
Nan bread

1. Start by roasting cumin seeds and chilli flakes on a dry large saucepan for about 1-2 minutes, until they release the aromas. Take half of the spice mix aside to wait for serving.

2. Add 2 tbsp of olive oil, carrots and stock to the saucepan and bring to boil. Cover and allow cook until carrots are soft, for about 20 minutes. The carrots should be just about covered with water but if there is more stock, pour extra in a separate bowl for now.

4. Make the soup smooth in a food processor or stick blender and add more stock if it’s too thick. Put the soup back to the saucepan, bring it to boil and add cream to your taste/thickness preference.

5. Season with salt and serve with a spoonful of yogurt and reserved toasted spices on top on each soup bowl and with some warmed Naan bread on side.

 

TUESDAY:

Entrecote Steak With Herb Butter

Mixed baby leaves salad 400g
Cherry tomatoes 10pcs
Butter 4 tbsp
Fine mixed herbs 2 tsp
Garlic 1 clove crushed
French fries for 4 persons
Entrecote 4 pcs

1. Preheat the oven to 250C/480F for the French fries. You want them crispy right! In a small bowl, mix the butter, garlic, herbs and a pinch of salt to your taste.

2. Season the Entrecote steaks with salt and pepper on both sides. Prepare the salad but don’t add any salad dressing until just before serving.

3. Cook the French fries in the oven according to package instructions.

4. When the French fries are 2/3-way of cooking, put some olive oil into a large skillet and bring it to high heat. Brown the steaks on both sides first, then lower the heat and allow cook for about 4-6 minutes on each side, depending on the thickness of the steaks and how well-done you like them.

5. Once the steaks are almost done and ready to be served, spread the herb butter on top and allow it to soften but not melt completely. Serve the steaks immediately with seasoned French fries and salad on side.

 WEDNESDAY:

Trout with Zucchini-Lemon Salsa

Trout With Zucchini-Lemon Salsa

Trout With Zucchini-Lemon Salsa

Zucchini, 1 medium grated
Lemon, 1 zest and juice
Small potatoes 16 pcs
Trout for 4 persons

1. Preheat oven to 180C/350F.

2. Put the fish in a buttered baking dish, season with salt and pepper and put in the oven to cook for about 15 minutes.

3.  In meanwhile, cook potatoes in salted water, half covered for about 15 minutes.

4. Mix the grated zucchini, lemon zest and lemon juice together in a bowl.  Take the fish out from the oven after 15 minutes of cooking and spread over the zucchini-lemon salsa. Return to oven for about 5-10 minutes until the zucchini is softened and the fish cooked through – flaking easily.

5. Serve the fish immediately with cooked potatoes and zucchini salsa.

 

THURSDAY:

Eggplant-Mozzarella Bake

Eggplants 3 medium size, very thinly sliced
Tomato sauce with garlic, 2 cans
Mozzarella 250 g / ½ lb, thinly sliced
Pesto sauce ½ cup or one small jar
Parmesan cheese, grated ½ cup

1. Preheat oven to 225C/450F.

2. Spread some olive oil on a large baking dish to avoid food sticking to it. Start layering ingredients with tomato sauce, then mozzarella, next sprinkle pesto all over and finally arrange a layer of eggplant slices. Sprinkle some salt over the eggplant layer. Then repeat the same once more and preserve some tomato sauce for the topping.

3. Spread the rest of the tomato sauce on top of eggplants and sprinkle the parmesan cheese on top.

4. Bake in the oven for 20-25 minutes until the eggplants have softened.

3. Allow to cool for 10 minutes before serving.

FRIDAY:

Gnocchi Pasta With Roasted Tomatoes And Pine Nuts

Cherry tomatoes 300g/10 oz
Pine nuts 3 tbsp
Pesto 3 tbsp
Olive oil 2 tbsp
Gnocchi pasta for 4 persons
Parmesan cheese for serving

1. Preheat the oven to 225 C/430 F.

2. In a large bowl, mix the pesto and olive oil. Then add the tomatoes and stir until they are coated.

3. Put the tomatoes on a baking tray and roast in the oven until they are softened and slightly browned for about 20 minutes.

4. In meanwhile, bring water to boil for the pasta and cook it according to package instructions.

5. Roast the pine nuts in a large dry saucepan until golden brown, and set half of them aside. Drain the cooked pasta and mix all ingredients together in the saucepan. Serve immediately with some grated parmesan cheese and pine nuts sprinkled on top.

SHOPPING LIST / 4 SERVINGS:

Here is the list of ingredients you’ll need for this week’s recipes. Please, note the shopping list doesn’t include any basic cooking ingredients such as olive oil, butter, milk, salt, black pepper, garlic, chilli flakes, flour, parmesan cheese and that are often used in the recipes – unless they are key ingredients and you need them more than usual.

Carrots, 500 g

Mixed baby leaves salad 400g

Cherry tomatoes 400 g

Zucchini, 1 medium grated

Lemon, 1

Small potatoes 16 pcs

Eggplants 3 medium size

Tomato sauce with garlic, 2 cans

Garlic 1

French fries for 4 persons

Entrecote 4 pcs

Trout for 4 persons

Single cream ½ cup

Greek yogurt 1 jar

Butter 4 tbsp

Mozzarella 250 g / ½ lb

Parmesan cheese, grated ½ cup

Fine mixed herbs 2 tsp

Pesto sauce one small jar

Pine nuts 3 tbsp

Chilli flakes 2 tsp

Cumin seeds 3 tsp

Vegetable stock 4 cups

Nan bread, 4 pcs

Gnocchi pasta for 4 persons

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