What do we eat this week?
Among soups, salads, stir-fries, autumn vegetables are in the spotlight. It must be said that as temperatures drop, we all need to stock up on vitamins. For this, we put colorful and fascinating dishes. Because yes, eating veggies isn’t necessarily synonymous with boredom. And it’s not our recipes for macaroni shells with ham, kumti and mushrooms or pumpkin biscuits that will make you say otherwise. Do you want to rest in the fall? there he is.
To end this week in style, how about organizing a fall brunch? Buratina salad, carrots, beetroots, walnuts, sweet potato pancakes, upside-down fruit cake… Accompany a hot seasonal drink or cocktail and make the most of your Sunday.
Our tip: Prepare the cake and pancake batter the day before. So you can enjoy a well-deserved sleep.
Roasted carrot soup, tahini
Coquillettes, ham, Comté cheese, shiitakes
Chocolate and walnut caramel mousse with miso
Panzanella with shiitake and onions
Lentil meatballs, pesto and lemon zest
Pumpkin Nut and Pecan Cookies
Warm Carrot and Celery Salad with Chervil
Fried salmon, sesame miso sauce
Cream of eggs and apple without sugar from Philip Contessini
Pumpkin, chicory, blue cheese, walnut and orange vinegar salad
Fried chorizo and sweet potato
Fromage blanc and roasted figs
White bean salad, red onion and celery
Spinach and ricotta frittata
Speculoos shortbread cake
Fried endive with porcini mushrooms and hazelnut
Chicken and beef, pepper and cheese sauce (rooster and bull)
Tiramisu similar to chrome, pear and caramelized banana
Buratina and Autumn Salad
Sweet potato pancakes
Upside-down apple pear cake with pumpkin seeds and sesame seeds
Your shopping list for this week
This week’s basket of fruits and vegetables will contain carrots, endive, celery sticks, pumpkin, sweet potatoes, endive, spinach, figs, bananas, apples, and pears. Mushrooms will be the stars of the week, with many varieties on the menu. There are of course the classic mushrooms, but also porcini mushrooms and shiitake mushrooms, and the Asian black mushroom with many nutritional advantages.
On the charcuterie, butcher, and fishmonger side, you’ll need pork, chorizo, salmon fillet, rump steak, and chicken fillet. Also remember to take Comte, burrata, blue cheese, ricotta, fromage fries and fumage blanc in your cheese maker.
For dry produce, stock up on eggs, flour, butter, chocolate bars, lentils, and white beans, not to mention the seeds and nuts that will add crunch to your recipes.
Finally, some of the week’s recipes feature miso, the fermented soybean paste used in Japanese cuisine. It is especially appreciated for 5e The flavor, umami, that he brings to dishes and desserts alike. You’ll find it in the international food section of most supermarkets.