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Whole meal for only €3.5: 5 recipes from the HLN Food Week menu you want to taste |  food

Whole meal for only €3.5: 5 recipes from the HLN Food Week menu you want to taste | food

Weekly ListThose with little time and inspiration for a weekly menu will quickly turn to a meal box for help. These five recipes from the new HLN Food Weekly Menu, on the other hand, are cheaper, easy to prepare and quick to prepare. This way your week will undoubtedly be a delicious and affordable success. Save recipes and cooking. What meal will be on your weekly menu next week?

Every day you will find an exclusive HLN Eten recipe in the weekly newspaper. We’ll put it together online on Fridays so you’ll have enough inspiration over the weekend to put together our weekly menu. tasting!

Monday: Chicken Tacos with Cucumber, Avocado and Cheese – 6€/p

Chicken taco with cucumber, avocado and cheese © Lot Van Riel

You can really go either way with tacos. Here we fill it with warm beans and tomatoes, to finish with fresh cucumber, juicy avocado, and spicy cheddar cheese. This makes this Mexican classic irresistible!

Preparation time: 30 minutes

Ingredients for 4 people

• 2 Snack Option
• 1 avocado
• 200 g cherry tomatoes, halved
• 1 bunch coriander
• 2 lemons
• 200 g kidney beans, washed and drained
• 500 gm chicken breast
• 8 tacos
• 120 gm cream cheese
• 50 gm shredded cheddar cheese
• 1 teaspoon smoked paprika powder
• Pinch of chili powder
• olive oil
• pepper and salt

This is how you make it

Cut the chicken breasts into strips and season with smoked paprika, chili powder, pepper and salt. Then fry the chicken cubes in olive oil until golden brown and fully cooked.

Add the beans and cherry tomatoes to the skillet and saute for 5 minutes. Cut the avocado flesh into cubes and sprinkle with a little lemon juice. Season the cream cheese with salt and pepper. Cut into slices option.

Fill the tacos with the stuffing of chicken, cucumber, avocado cubes, and some cheddar. Pour a spoonful of cream cheese on top and garnish with coriander. Serve with the remaining cream cheese and cheddar cheese, and add lemon slices.

adviceReplace the avocado with cubes of fresh pineapple that you first soaked in apple cider vinegar for five minutes. They provide a surprisingly sweet and refreshing touch!

Tuesday: Sole rolls in a carrot and coconut sauce with rice – 8.5€/p

The sole can be prepared in different ways: baking, grilling or steaming. We chose to boil the sole rolls in a light broth. Tasty and healthy, because you don’t need extra fat. Paired with spicy carrot sauce, Tuesdays get instantly bland.

One Roll In Carrot And Coconut Sauce With Sonia Peters Rice.

One Roll In Carrot And Coconut Sauce With Sonia Peters Rice. © Lot Van Riel

Preparation time: 40 minutes

Ingredients for 4 people

• 1 tablespoon grated fresh ginger
• Juice and grated orange zest
• juice of 1 lemon
• 2 lemon stems, bruised
• 1 hot pepper, finely chopped
• 1 bunch coriander
• 350 ml carrot juice
• 1 tablespoon of red curry paste
• 800 ml of coconut milk
• 350 ml fish stock
• 1 teaspoon sugar
• 700 g sole fillets
• 200 gm basmati rice
• pepper and salt

This is how you make it

Boil 500ml of coconut milk with 500ml of water and a pinch of salt. Cook rice in it. Boil the carrot juice, curry paste, ginger, lemon, cayenne pepper and orange peel and simmer for 10 minutes. Add the sugar, orange juice, and lemon juice, and stir until the sugar dissolves.

Pour the rice through a sieve and collect the moisture. Pour the liquid back into the pan and stir with 300ml of coconut milk. Season with salt and pepper, then boil the fish broth. Cut the tongue into thin slices and roll them up. Secure them with a toothpick if necessary. Put it in the broth and boil it for five minutes.

Divide the warm rice among the dishes. Pour the carrot sauce with the sole roll on top and finish with the extra cilantro and chili.

adviceYou can also pair this dish perfectly with other seasonal fish. Choose stronger species of fish, such as wolffish and redfish, so that the coils do not fall apart during overfishing.

Wednesday: Fresh tomato salad with meatballs and dill sauce – €4 p

Tomatoes now taste their best and are packed with sweet juice. So there’s no better time to whip it up into a fresh and delicious salad. Bonus: Combined with meatballs, this dish is an all-time favorite of the kids!

Fresh Tomato Salad With Meatballs And Dill Sauce From Sonja Peeters.

Fresh Tomato Salad With Meatballs And Dill Sauce From Sonja Peeters. © Lot Van Riel

Preparation time: 40 minutes

Ingredients

• 1 red onion
• 500 gm mixed tomatoes
• a handful of radish
• 2 tablespoons chopped parsley
• 500 gm mixed minced meat
• 1 egg
• 60 gm of breadcrumbs
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 2 tablespoons white balsamic vinegar
• olive oil
• pepper and salt

for seasoning

• 1 bunch of dill
• juice of half a lemon
• 2 tablespoons of mayonnaise
• 2 tablespoons Greek yogurt

This is how you make it

Combine parsley, eggs, half of the bread crumbs, paprika powder, cumin powder, pepper and salt under the ground beef. Roll the meat into balls with a wet hand.

Cut the large tomatoes into slices and cut the cherry tomatoes in half. We also cut the radish into slices, and the red onion into thin slices. Mix everything together and pour over the balsamic vinegar and a little olive oil and season with salt and pepper. Mix everything together again. Mix yogurt with mayonnaise. Finely chop the dill and add. Season with lemon juice, pepper and salt.

Fry the meatballs in hot olive oil until golden brown and crunchy. Divide the tomato salad in a bowl. Sprinkle over the dill seasoning and serve with balls.

advice: Put the balls in the fridge for 10 minutes after rolling them to freeze. This way it stays nice and round while baking.

Thursday: Steak with French fries, sweet peppers and green sauce – 7 euros / person.

Who doesn’t love a delicious piece of perfectly cooked steak? Not with french fries this time, but with french fries and sweet peppers. The surprising taste of the fresh green sauce instantly elevates this dish to a higher level.

Steak with french fries, sweet pepper and green sauce.

Steak with french fries, sweet pepper and green sauce. © Lot Van Riel

Preparation time: 35 minutes

Ingredients for 4 people

• 500 grams of small potatoes
• 2 red peppers
• 1 yellow pepper
• 40 gm arugula
• 600 g steak
• butter

for green sauce

• 1 garlic clove
• 1 bunch of parsley
• 1 bunch of mint
• 3 tablespoons of capers
• grated 1 lemon
• 3 anchovy fillets
• 1 tablespoon white wine vinegar
• 3-4 olive oil
• pepper and salt

This is how you make it

Cut the potatoes in half and cook in lightly salted water for 10 minutes, until tender. Cut the peppers into slices and saute them in olive oil over a high heat until fully cooked. Add potatoes and stir for another 5 minutes. Season with salt and pepper.

Roast the steaks in hot butter for 2.5 to 3 minutes on each side. Season with salt and pepper. Remove from pan and let rest for 3 minutes under aluminum foil.

Meanwhile, mix all the ingredients for the green sauce. Season with salt and pepper. Cut the meat into thin slices. Arrange the vegetables on a plate, put the meat on top and sprinkle with the green sauce. We finish with watercress.

advice: If you want the steak to be more cooked, let it fry for a minute longer on each side. By letting the meat rest for a while after baking, the juices can distribute themselves nicely, ensuring a softer result.

Friday: Penne with Lentil Bolognese – €3.5/p

Lentils are a perfect substitute for meat. They are healthy, crunchy and delicious with a delicious nutty taste. This vegan version of the Italian classic surprises everyone!

Penne with Lentil Bolognese from Sonya Peters.

Penne with Lentil Bolognese from Sonya Peters. © Lot Van Riel

Preparation time: 30 minutes

Ingredients for 4 people

• 1 onion
• 2 garlic cloves
• 2 stalks of celery
• 1 zucchini
• A handful of basil
• 300 g canned lentils, washed, drained
• 1 can of mashed tomatoes
• 800 gm chopped tomatoes
• 300 g penne
• 40gm grated parmesan cheese
• 1 vegetable broth cube
• 1 tablespoon dried thyme
• 1 teaspoon paprika powder
• olive oil
• pepper and salt

This is how you make it

Chop onions. Cut the celery into arcs and zucchini into cubes. Fry onions with crushed garlic until translucent. Add celery cubes and zucchini and stir for two minutes. Add tomato paste and cook for another minute.

Add the chopped tomatoes and let it boil. Crumble into a stock cube and season to taste with thyme, paprika, pepper, and salt. Cook on low heat for 10 minutes. Stir the lentils for the last two minutes. Meanwhile, cook the penne in lightly salted water until tender.

Drain the pasta and mix with the sauce. Divide the pasta among four plates and garnish with a few basil leaves. Add cheese.

advice: Do not add lentils too early. If they are reheated for too long, they will lose their filling and become delicate. Do you prefer more “bite”? Then make a different kind of hummus!

Read also:

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Sommelier tastes 9 ginger drinks and distributes 5/10: “This has nothing to do with ginger anymore” (+)

It’s won two Michelin stars at once, but where does star chef Geert de Manglere love to eat? †

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