Weekly menuStill looking for inspiration to get through a busy working week from Monday and to put tasty food on the table? These 5 dishes are our editors’ favorites when we want to cook something quickly that is tasty and affordable. Because admit it, a whole week’s menu for just 23 euros: it could be worse, right? Tasty!
–
Every day you will find an exclusive recipe from HLN Eten in the weekly newspaper. We will bundle these online on Saturdays so that you have enough inspiration during the weekend to put together your weekly menu. Feel free to share your prepared recipe with HLN, so that we can enjoy all that deliciousness together.
–
–
Monday: watermelon salad with feta and scampis
You might not expect it right away, but the fresh and sweet taste of the watermelon is delicious in combination with the salty feta and juicy scampi. An ideal salad for a hot day.
–
–
Preparation time: 30 minutes
Price: € 6 pp
–
Ingredients for 4 people
• 1 red onion, finely chopped
• 1 small watermelon
• 1 handful of mint leaves
• 1 handful of basil leaves
• 200 g more
• 600 g scampi, cleaned
• 2 tbsp white balsamic vinegar
• 1 tl honing
• olive oil
• pepper and salt
–
That’s how you make it
Season the prawns with salt and pepper and fry them in olive oil until they are pink. Cut the flesh of the watermelon into cubes. Finely chop the fresh herbs.
–
Make a dressing of 4 tbsp olive oil, the balsamic vinegar and honey and season with salt and pepper.
–
Mix the watermelon with the red onion, the herbs and the scampi. Drizzle with the vinaigrette and crumble over the feta. Season with some extra pepper and serve immediately.
–
Tip: Omit the scampi and serve this fresh salad as a side dish on a summer barbecue. If you’re not a fan of feta, replace it with balls of mozzarella.
–
–
Tuesday: spirelli’s with lemon sauce and crispy pancetta
The simplicity, the full flavors and the fresh ingredients characterize this fresh Italian dish. A topper if you ask us!
–
–
Preparation time: 25 minutes
Price: € 4 pp
–
Ingredients for 4 people
• 1 ui
• 2 cloves of garlic
• 200 g green asparagus tips
• 100 g snow peas
• 100 g peas
• juice of 2 lemons
• 1 tbsp grated lemon zest
• 400 ml room
• 30 g Parmesan cheese
• 400 g spirelli’s
• 200 g pancetta, in cubes
• 1 tbsp flour
• butter
• olive oil
• pepper and salt
–
That’s how you make it
Boil the pasta al dente in lightly salted water. Fry the pancetta cubes in some butter until golden brown and crispy.
–
Finely chop the onion and fry together with the crushed garlic in olive oil until translucent. Add the flour and stir fry for 1 minute. Add the cream and lemon juice and simmer for 2 minutes over low heat. Add the peas, snow peas and asparagus tips and season with lemon zest, salt and pepper. Then let it simmer for another 5 minutes.
–
Spoon the cooked spirelli’s under the sauce with the vegetables. Divide the pasta among the plates and finish with the pancetta cubes and Parmesan cheese.
–
Tip: Fish lovers can replace the pancetta with fried cod or salmon.
–
–
Wednesday: quick cinnamon rolls with raspberries
It takes quite a bit of time to make fresh cinnamon buns, but with this croissant dough cheat version, your buns will be ready in no time.
–
–
Preparation time: 45 minutes
Price: € 2.5 pp
–
Ingredients for 15 pieces
• 2 rolls of croissant dough
• 200 grams of raspberries
• 60 g sugar
• 2 tsp cornstarch
• 1 tsp cinnamon powder
• 80 g icing sugar
• 2 the melk
• 40 g butter, melted
• flower
–
That’s how you make it
Preheat the oven to 175°C. Spoon the sugar, cornstarch and cinnamon powder under the raspberries. Roll out the dough on a floured surface and shape it into a 1cm thick rectangle. Divide the raspberries over the dough and carefully roll up the dough lengthwise, but slightly tight.
–
Cut the dough into 1.5 cm thick slices with a sharp knife. Place the buns on a baking tray lined with baking paper and brush with the butter. Put them in the oven for about 25 minutes.
–
Remove the buns from the oven and let them cool. Mix the milk with the icing sugar and brush the buns with it.
–
Tip: True cinnamon lovers can add half a teaspoon of cinnamon powder to the melted butter to cover the buns. Be sure to keep an eye on the buns, as they can quickly become too brown. Cover them with aluminum foil if desired.
–
–
Thursday: breaded aubergine slices with tomato salsa and pulled chicken
The Flemish eat one and a half times as many aubergines today as they did ten years ago. Rightly so, because this vegetable is versatile due to its mild taste. This time we put it in a crispy jacket and serve it with a spicy tomato salsa and pulled chicken. Sounds delicious right?
–
–
Preparation time: 40 minutes
Price: € 4 pp
–
Ingredients for 4 people
• 1 clove of garlic
• 1 small red onion, chopped
• 1 chili pepper, finely chopped
• 2 small aubergines
• 250 g cherry tomatoes
• 1 handful of parsley
• 100 g breadcrumbs
• 80 g flower
• 2 eggs
• 500 g chicken fillets
• 1 l kippenbouillon
• 2 el witte balsamic
• 1 tl honing
• olive oil
• pepper and salt
–
That’s how you make it
Bring the chicken stock to a boil and add the chicken breasts. Let them poach in the stock for 10 minutes.
–
Meanwhile, cut the aubergines into ½ cm slices and season with salt and pepper. Place the breadcrumbs and flour in 2 separate plates. Beat the eggs in a third plate. Dip the aubergine 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 crispy.
–
Remove the chicken breasts from the stock and tear the meat apart with a fork. Season with salt and pepper. Mix the cherry tomatoes with the garlic and parsley until smooth. Pour into a small bowl and mix in the red onion, chilli, parsley, white balsamic vinegar, honey and a drizzle of olive oil. Season with salt and pepper.
–
Divide the aubergine slices among the plates. Spoon the pulled chicken on top and finish with the tomato salsa.
–
Tip: Crispy aubergine slices are also ideal for serving as a snack. Do not cut the aubergines lengthwise, but crosswise into 1/2 cm thick slices. Serve with your favorite dipping sauce
–
–
Friday: Thai steak tartare with green lettuce and fries
A top classic from Belgian cuisine, but with an Asian twist. End the working week in style with this Thai steak tartare!
–
–
Preparation time: 45 minutes
Price: € 6,5 p.p.
–
Ingredients for 4 people
• 2 spring onions
• 1 clove of garlic
• 1 romaine lettuce
• 1 lime
• 1 bunch of coriander + extra to finish
• 1 tbsp grated ginger
• 50 ml soy sauce
• 1 el mirin
• 1 tbsp sesame seeds
• fries
• sesame oil
• 4 mayonnaise
• 1 tbsp olive oil
• pepper and salt
–
That’s how you make it
Cut the meat into fine cubes with a sharp knife. Mix the soy sauce with a small dash of sesame oil, the mirin, the juice of half a lime, the chopped coriander, ginger and the sesame seeds. Add the meat and mix everything well. Cool.
–
Heat the deep fryer to 180°C. Cut the romaine lettuce into strips and mix in the spring onions. Mix the crushed garlic, the juice of the other lemon half and a small dash of sesame oil under the mayonnaise. Stir well. Pour half of the dressing under the salad.
–
Fry the fries in the deep fryer until golden brown. Place a baking ring on a plate. Press ¼ part of the tartar mixture into the ring. Remove the ring. Prepare a portion of tartare on all plates. Garnish with the extra coriander. Serve with the fries, lettuce and the rest of the sauce.
–
Tip: For steak tartare, always choose high-quality meat without too many tendons or fat. Beef tenderloin is a good choice. It is one of the most tender cuts of beef and ideal for making steak tartare.
–
–
Also read:
–
–
