If you are in need for some food inspiration for this weekend, look no further.
On Friday Evening we start off the weekend with a
Dinner of veal, tuna & green Asparagus
You will need (4pax): 7 tbsp. of olive oil - 750 gr of green asparagus - 2 tbsp. fresh oregano - 100gr fresh tuna - 3 tbsp. Italian olives - 2tbsp Lemon juice - 4 veal schnitzels - lemon - Optional: rosemary potatoes
Preheat the oven at 210°C - Put 3 tablespoons olive oil, asparagus on a baking tray and season with salt and pepper and oregano. Grill the asparagus in the middle of the oven for 15 minutes.
Heat the grill pan, season the tuna and grill very shortly.
Put the tuna, together with the lemon juice, oregano, olives, and 3 tbsp. of olive oil in a boil and mix together. Reheat the grill pan and grill the meat 2 minutes per side. Divide the asparagus over the plates, add the meat and put the tuna mixture over it.
After a late morning, you will feel energized and balanced after this Green Goddess Detox Salad
You will need:
1 kg baby spinach - 250gr pea shoots or other shoots -125 gr feta cheese - 125 gr almonds, crushed or chopped - 1 avocado, cut into chunks - 100gr cooked green beans
Green Goddess Dressing
½ jalapeño pepper - 100 ml Greek yogurt - Juice from 1 lime -
60 ml olive oil - ½ teaspoon salt - 1 tablespoon honey - ½ teaspoon minced garlic - 125 gr cilantro - 2 scallions
For Saturday Dinner: Ravioli with broad beans and mozzarella
500 g of fresh pasta dough - semolina flour for dusting - 1 egg - grated parmesan or pecorino cheese - additional: pasta machine or pasta dough roller, brush
For the filling:
200g fresh young broad beans * (± 1 kg with cap) - 70 g buffalo mozzarella, torn into small pieces - 30 g grated Parmesan cheese - 1 teaspoon fresh thyme leaves
For the sauce:
100g fresh young broad beans * (± 500 g with cap) - 100ml olive oil - 15 g butter - zest and juice of ½ (preferably organic) lemon - ½ tsp fresh thyme leaves
For the filling:
200g fresh young broad beans * (± 1 kg with cap) - 70 g buffalo mozzarella, torn into small pieces - 30 g grated Parmesan cheese - 1 teaspoon fresh thyme leaves
For the sauce:
100g fresh young broad beans * (± 500 g with cap) - 100ml olive oil - 15 g butter - zest and juice of ½ (preferably organic) lemon - ½ tsp fresh thyme leaves
Cook the beans in plenty of salted water 6-7 minutes until tender, drain and rinse cold. Drain well. Chop the beans very fine, this can also be done in the food processor, just push the pulse button a few times. Mix the beans with mozzarella, parmesan and thyme and season with salt and pepper.
Heat all ingredients for the sauce for 8-10 minutes on your lowest heat, without boiling, to get all the flavours going. Roll out the dough with a pasta machine as thinly as possible and sprinkle with a little more semolina so it does not stick. Cut into two halves of equal length. Brush a thin half with egg and top with 1 tablespoon filling on each. Take 3 cm spacing (on the sides of the sheet only need 1 ½ cm remain). Place the other dough sheet on it, gently press out the air and press firmly around the fillings.
Bring plenty of water in your largest pastapan to a boil and add 2 tablespoons salt. Cook the ravioli with no more than 15 pieces at a time ¾ minutes until tender.
Place the ravioli on warmed plates and spoon the sauce over. Serve with grated Parmesan and some parma ham.
Heat all ingredients for the sauce for 8-10 minutes on your lowest heat, without boiling, to get all the flavours going. Roll out the dough with a pasta machine as thinly as possible and sprinkle with a little more semolina so it does not stick. Cut into two halves of equal length. Brush a thin half with egg and top with 1 tablespoon filling on each. Take 3 cm spacing (on the sides of the sheet only need 1 ½ cm remain). Place the other dough sheet on it, gently press out the air and press firmly around the fillings.
Bring plenty of water in your largest pastapan to a boil and add 2 tablespoons salt. Cook the ravioli with no more than 15 pieces at a time ¾ minutes until tender.
Place the ravioli on warmed plates and spoon the sauce over. Serve with grated Parmesan and some parma ham.
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A Brunch recipe that is perfect after a night out or to be ready for an active sunday.
Huevos Rancheros Breakfast burrito (serves 1)
1 large flour tortilla - 2-3 TBSP black beans - 1-2 eggs - Salsa, fresh or jarred -Fresh avocado, sliced or cubed, or guacamole - 1/4-1/2 jalapeno pepper, diced small (remove the seeds/veins if you prefer it mild) - Other veggies, fresh or grilled/sauteed (optional) -shredded cheddar - hot sauce - fresh cilantro
Gather all your ingredients, and slice/chop any vegetables. If you’d like them sauteed or grilled, go ahead and cook them, then set aside.
Bake some fired eggs
Warm the tortilla slightly to make it pliable, and fill with your ingredients. Fold in the ends of the tortilla, then roll it up and enjoy!
Bake some fired eggs
Warm the tortilla slightly to make it pliable, and fill with your ingredients. Fold in the ends of the tortilla, then roll it up and enjoy!
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A Sunday afternoon delight: strawberries with mint and cane sugar
An Italian Salad for dinner: Panzanella with ham
100g toasted pine nuts - 1/2 ciabatta bread - 1 red onion - 125 g capers -2 cups cherry tomatoes - 1 cucumber - 2 cup olive oil - 2 dl balsamic vinegar - 1/2 plant basil - 125g olives - 1 clove garlic - pepper and salt - 150g Prosciutto cotto italiano rosa
Tear the ciabatta into pieces and put into a bowl.
Put in the chopped red onion with a crushed clove of garlic, the halved cherry tomatoes, sliced cucumber (seeded), olives, capers and basil leaves. Season well with salt and pepper.
3.Take the oil and balsamic vinegar and pour over the salad, marinate for ½ hour.
Serve with the pine nuts and the ham.(serves 2)
Tear the ciabatta into pieces and put into a bowl.
Put in the chopped red onion with a crushed clove of garlic, the halved cherry tomatoes, sliced cucumber (seeded), olives, capers and basil leaves. Season well with salt and pepper.
3.Take the oil and balsamic vinegar and pour over the salad, marinate for ½ hour.
Serve with the pine nuts and the ham.(serves 2)
Recipes adapted from Delicious Magazine Nederland, Delhaize magazine, Will cook for friends and Pinch of Yum
