Weekly menuThose who have little time and inspiration for a weekly menu will quickly turn to a meal box to help. These 5 recipes from the new HLN Food Weekly Menu, on the other hand, are even cheaper, easy to make and quick to prepare. This way your week will undoubtedly be a tasty and affordable success. Save recipes and cook. Which meal will be on your weekly menu next week?
–
Every day you will find an exclusive recipe from HLN Eten in the weekly newspaper. We will bundle these online on Fridays so that you have enough inspiration during the weekend to put together your weekly menu. Tasty!
–
–
Monday: chicken tacos with cucumber, avocado and cheddar – €6/pp
–
You can really go either way with tacos. Here we fill them with hot kidney beans and tomatoes, to finish with fresh cucumber, soft avocado and spicy cheddar. This makes this Mexican classic irresistible!
–
Preparation time: 30 minutes
–
Ingredients for 4 people
• 2 snack cucumbers
• 1 avocado
• 200 g cherry tomatoes, halved
• 1 bunch of coriander
• 2 limes
• 200 g kidney beans, rinsed and drained
• 500 g kipfilet
• 8 taco’s
• 120 g cream cheese
• 50 g grated Cheddar
• 1 tsp smoked paprika powder
• pinch of chili powder
• olive oil
• pepper and salt
–
That’s how you make it
Cut the chicken breast into strips and season with the smoked paprika, chili powder, pepper and salt. Then fry the chicken cubes in olive oil until golden brown and cooked through.
–
Add the kidney beans and cherry tomatoes to the pan and stir-fry for 5 minutes. Cut the flesh of the avocado into cubes and sprinkle with some lime juice. Season the cream cheese with salt and pepper. Cut the cucumbers into slices.
–
Fill the tacos with the chicken filling, cucumber, avocado cubes and some cheddar. Spoon a spoonful of the cream cheese on top and garnish with coriander. Serve with the remaining cream cheese and cheddar, and add lime wedges.
–
Tip: Replace the avocado with cubes of fresh pineapple that you first put in some apple cider vinegar for about five minutes. They provide a surprisingly fresh and sweet touch!
–
–
Tuesday: sole rolls in a carrot-coconut sauce with rice – € 8,5/pp
Sole can be prepared in different ways: baking, grilling, stewing or steaming. We chose to poach the sole rolls in a light broth. Tasty and healthy, because you don’t need extra fat. In combination with the spicy carrot sauce, it immediately becomes a nice Tuesday.
–
–
Preparation time: 40 minutes
–
Ingredients for 4 people
• 1 tbsp freshly grated ginger
• juice and grated zest of 1 orange
• juice of 1 lime
• 2 lemongrass stalks, bruised
• 1 chili pepper, finely chopped
• 1 bunch of coriander
• 350 ml carrot juice
• 1 tbsp red curry paste
• 800 ml coconut oil
• 350 ml fish stock
• 1 tsp sugar
• 700 g tongfilets
• 200 g basmati rice
• pepper and salt
–
That’s how you make it
Bring 500 ml coconut milk with 500 ml water and a pinch of salt to the boil. Cook the rice in it. Bring the carrot juice with the curry paste, ginger, lemongrass, chili pepper and orange zest to the boil and let it simmer for 10 minutes on a low heat. Add the sugar, orange juice and lime juice and stir until the sugar has dissolved.
–
Pour the rice through a sieve and collect the moisture. Pour the liquid back into the pan and stir in 300 ml coconut milk. Season with salt and pepper and then bring the fish stock to the boil. Cut the tongue into fine strips and roll them up. Secure them with a toothpick if necessary. Place them in the stock and poach them for about five minutes.
–
Divide the warm rice among the plates. Spoon the carrot sauce with the sole rolls on top and finish with the coriander and extra chili pepper.
–
Tip: You can also prepare this dish perfectly with other seasonal fish. Opt for firmer types of fish, such as wolffish and redfish, so that the rolls don’t fall apart during poaching.
–
–
Wednesday: fresh tomato salad with meatballs and dill dressing – € 4 pp
Tomatoes now taste their best and are packed with sweet juice. So there is no better time to process them in a delicious, fresh salad. An extra plus: together with the meatballs, this dish is an absolute children’s favourite!
–
–
Preparation time: 40 minutes
–
Ingredients
• 1 rode ui
• 500 g mix tomaten
• bunch of radishes
• 2 tbsp chopped parsley
• 500 g mixed minced meat
• 1 no
• 60 g breadcrumbs
• 1 tsp paprika powder
• 1 tsp cumin powder
• 2 el witte balsamic
• olive oil
• pepper and salt
–
For the dressing
• 1 bunch of dill
• juice of ½ lemon
• 2 mayonnaise
• 2 tbsp Greek yogurt
–
That’s how you make it
Mix the parsley, with the egg, half of the breadcrumbs, the paprika powder, cumin powder, pepper and salt under the minced meat. Roll the meat into balls with damp hands.
–
Cut the large tomatoes into slices and halve the cherry tomatoes. Also cut the radishes into slices and the red onion into fine wedges. Mix everything together, pour over the balsamic vinegar and a dash of olive oil and season with salt and pepper. Mix everything together one more time. Mix the yogurt with the mayonnaise. Finely chop the dill and add. Season with the lemon juice, pepper and salt.
–
Fry the meatballs in hot olive oil until golden brown and crispy. Divide the tomato salad in a bowl. Drizzle over the dill dressing and serve with the balls.
–
Tip: Place the balls in the fridge for 10 minutes after rolling to allow them to stiffen. This way they stay nice and round during baking.
–
–
Thursday: steak with stir-fried potatoes, bell pepper and salsa verde – €7/pp
Who doesn’t love a nice piece of perfectly cooked steak? Not with fries this time, but with stir-fried potatoes and bell pepper. The surprising taste of the fresh salsa verde immediately lifts this dish to a higher level.
–
–
Preparation time: 35 minutes
–
Ingredients for 4 people
• 500 g baby potatoes
• 2 red peppers
• 1 yellow bell pepper
• 40 g arugula
• 600 g steak
• butter
–
For the salsa verde
• 1 clove of garlic
• 1 handful of parsley
• 1 handful of mint
• 3 tbsp capers
• grated zest of 1 lemon
• 3 anchovy fillets
• 1 tbsp white wine vinegar
• 3 to 4 olive oil
• pepper and salt
–
That’s how you make it
Halve the potatoes and cook them in lightly salted water for 10 minutes until al dente. Cut the peppers into strips and wok them in olive oil over a high heat until al dente. Add the potatoes and stir fry for a further 5 minutes. Season with salt and pepper.
–
Sear the steaks in hot butter for 2.5 to 3 minutes on each side. Season with salt and pepper. Remove them from the pan and let them rest for 3 minutes under aluminum foil.
–
Meanwhile, mix all the ingredients for the salsa verde. Season with salt and pepper. Cut the meat into fine slices. Arrange the vegetables on a platter, place the meat on top and drizzle with the salsa verde. Finish with the arugula.
–
Tip: If you want the steak cooked more à point, let it fry for 1 minute longer on each side. By letting the meat rest for a while after baking, the juices can distribute themselves nicely, which ensures a more tender result.
–
–
Friday: penne with lentil bolognese – € 3.5/pp
Lentils are a perfect alternative to meat. They are healthy, deliciously crunchy and have a delicious nutty taste. This vegetarian version of an Italian classic surprises everyone!
–
–
Preparation time: 30 minutes
–
Ingredients for 4 people
• 1 ui
• 2 cloves of garlic
• 2 celery stalks
• 1 courgette
• bunch of basil
• 300 g canned lentils, rinsed, drained
• 1 can of tomato puree
• 800 g diced tomatoes
300 g pens
• 40 g grated Parmesan cheese
• 1 vegetable stock cube
• 1 tbsp dried oregano
• 1 tsp paprika powder
• olive oil
• pepper and salt
–
That’s how you make it
Chop the onion. Cut the celery into arcs and the zucchini into cubes. Fry the onion with the crushed garlic until translucent. Add the celery and zucchini cubes and stir-fry for 2 minutes. Add the tomato paste and cook for a further 1 minute.
–
Add the diced tomatoes and bring to a boil. Crumble in the stock cube and season with the oregano, paprika, salt and pepper. Simmer on a low heat for 10 minutes. Stir in the lentils for the last 2 minutes. Meanwhile, cook the penne in lightly salted water until al dente.
–
Drain the pasta and mix it with the sauce. Divide the pasta among four plates and garnish with a few basil leaves. Add the cheese.
–
Tip: Do not add the lentils too early. If they are reheated for too long, they will lose their crunch and become mealy. Do you prefer even more ‘bite’? Then make a variant with chickpeas!
–
–
Also read:
–
–
He won two Michelin stars in one go, but where does star chef Gert De Mangeleer like to eat? †
–
Free unlimited access to Showbytes? Which can!
Log in or create an account and never miss a thing from the stars.
–
–
