A week of simple meals perfect for the summer

KITCHEN – At the beginning of August and with the heat wave that has hit France for a few days, it is not always easy to find a way to combine healthy meals and adapt them to the weather. But do not spread panic! Put an end to your hassle with this week-long menu of easy-to-cook summer recipes.

What do we eat tonight? by Sylvia Gabet, is a series of cookbooks by Éditions La Martinière on this subject. After several different themes with recipes for “special children”, “special green” or “1 dish, 1 dessert and jump to bed”, this time, “special easy bach cuisine” dishes spread over 16 menus divided by season , that offers. Available from August 27.

For 4 people
  • 1,750 kg of large vegetable tomatoes
  • 6 tablespoons tablespoon olive oil
  • 3 sprigs lemon thyme
  • 5 shallots
  • 1 teaspoon balsamic vinegar
  • 2 tbsp. a tablespoon of honey
  • Salt pepper

For the parmesan cake

  • 15 tablespoons flour (250 g)
  • 150 g salted butter
  • 1 envelope of grated Parmesan (70 g)
  • 1 egg
  • 1 salad bowl
  • The oven plate
  • Baking paper
  • 1 roll
  • 1 plate of cake

Prepare the dough by mixing the flour, salted butter, Parmesan cheese, and egg in a bowl. Form a ball and reserve
cool, covered.

Place the thickly sliced ​​tomatoes on the baking sheet.
oven lined with parchment paper; salt, pepper, sprinkle
of 3 tablespoons. tablespoons of olive oil and sprinkle with thyme flower.

Bake for 45 minutes at 150 ° C. Reserve in the fridge.

Brown the peeled and sliced ​​shallots in oil
olive. At the end of cooking add the balsamic vinegar, honey and leave to caramelize for 2 minutes. Reserve in the fridge.

Spread the dough on parchment paper, then place everything on
the cake plate; divide the half-cooked tomatoes close together
and bake for 30 minutes at 180 ° C.

Outside of the oven, place the caramelized shallots and enjoy warm or cold.

SYLVIA’S GRAIN DE SEL:

If you wonder which tomatoes taste good, the answer is: horticulturists in high season, that is, in summer, not necessarily calibrated or very pretty. To save time, you can use a ready-made batter and decorate the cake with parmesan shavings before serving.

You can also take the opportunity to try complete and gluten-free flours
flavor: chickpea flour, for example, 2/3 chickpea mixed – 1/3 normal.

Tuesday fish

Herb-crusted cod, warm coconut and fennel salad

For 4 people

For 4 people
  • 4 logs of cod, 160 g each
  • 1 bouquet of garni (thyme, bay leaf, parsley)
  • 2 bunches of chopped herbs (parsley and coriander for example)
  • 4 tablespoons chopped walnuts
  • 4 tablespoons mustard
  • Salt, coconut pepper
  • Dried coconut fillet (250 g)
  • 2 tbsp. tablespoon olive oil
  • 1 clove garlic
  • 1 stick of celery
  • 1 carrot
  • 1 tomato
  • Salt flower
  • A few sprigs of parsley
  • 1 onion
  • 4 teeth
  • 1 bouquet garni (thyme, bay leaf, parsley) Fennel salad
  • 2 fennels
  • 1/3 of the herbs of the fish
  • 2 lemons
  • 2 tbsp. tablespoon olive oil
  • 2 saucepans
  • 1 baking dish
  • 1 mincer

MONDAY soak dry coconuts for at least 24 hours in cold water. Precook the fish by poaching the sections in boiling salted water with a small sprig of garni. Turn off the heat as soon as the boiling resumes and put it in the refrigerator once it has cooled down, in the broth.

In a saucepan, brown the garlic clove, the celery stalk and the carrot cut into slices in olive oil. Soak with 1 liter of water, add the drained coconuts, a bouquet garni and 1 onion studded with cloves and cook for 25 minutes. Add salt and reserve in the refrigerator once they have cooled in the cooking liquid.

Heat the coconuts and cook them for 15 minutes, drain them and serve them warm with the fresh tomato cut into cubes; Salt with fleur de sel and add a few sprigs of chopped parsley. Place the pieces of cod in a baking dish, salt and pepper. Chop two-thirds of the herbs with the nuts, add the mustard, and spread the top of each piece of fish. Bake for 10 minutes in an oven preheated to 180 ° C.

Cut the fennel into thin slices, add the rest of the herbs, the lime juice and a little zest, a drizzle of olive oil and serve everything.

SYLVIA’S GRAIN DE SEL:

Preparing in advance allows you to ideally organize yourself for legumes, which we don’t eat enough of, because they take a while to cook. But, beforehand and in 2 steps, it no longer appears! If you are lucky enough to find fresh coconuts from Paimpol, you need 1 kg to peel for 4 people: it takes 20 minutes … but 10 minutes if there are 2! Curried lentils work well too.

Dessert: Cheese board

Wednesday pasta

Pasta with summer vegetables, candied lemon cream

For 4 people

For 4 people
  • 2 aubergines + 2 aubergines for Thursday
  • 2 peppers
  • 2 tomatoes
  • 2 onions (or 2 handfuls of frozen sliced ​​onions)
  • 2 cloves of garlic
  • Olive oil
  • 400 g of pasta (penne for example)
  • 1 envelope of grated Parmesan (70 g)
  • Coarse salt, salt, pepper
  • Lemon cream
  • 2 confit lemons
  • 4 tablespoons liquid cream
  • 1 baking dish (or baking sheet)
  • 1 pot
  • 1 mixer

Place all the vegetables in a baking dish, sprinkle with olive oil, salt and pepper and bake for 25 minutes at 200 ° C.

Keep them cool. Store the long slices of eggplant for THURSDAY in a separate cool place.

Heat a large amount of water in a pot, to a boil, salt; put the pasta to cook for the time indicated by the manufacturer.

Mix the candied lemons, removing some of the seeds if there are too many, and mix with the cream.

Heat the vegetables over low heat. Drain the pasta, add the Parmesan, pour the vegetables on top and serve with the candied lemon cream on top.

SYLVIA’S GRAIN DE SEL:

Baked candied vegetables antipasti from Italy give a furious festive flavor to summer nights, even if the bell hasn’t rung yet! The little confit lemon cream can be transformed into a sauce to accompany the fish at any time: “2 in 1” ideas, I love that!

Dessert: Blueberries, lemon juice, and brown sugar.

Veggie thursday

Aubergine, tomato, parsley and couscous “fissa” roll

For 4 people

For 4 people
  • 2 aubergines cooked with summer vegetables on Wednesday
  • 8 thin slices of bacon (150 g)
  • 2 eggs
  • 1 envelope of grated cheese (200 g)
  • 1 clove garlic
  • 2 tbsp. a tablespoon of parsley
  • Salt pepper
  • 2 vegetable tomatoes
  • 1 bunch of parsley
  • Balsamic vinegar
  • Olive oil
  • 2 tbsp. 1 tablespoon pine nuts (or crushed almonds)
  • 3 bags of express couscous
  • 1 knob of butter
  • 1 salad bowl
  • 1 garlic press
  • 8 toothpicks or wooden toothpicks
  • The oven plate
  • Baking paper
  • 1 saucepan

IN ADVANCE : nothing to do !

Pick the 8 long strips of cooked aubergine on Wednesday.

Lay the bacon slices on your work surface, place an eggplant slice on top. Beat the eggs and add the cheese, minced garlic, parsley, salt and pepper. Spread the mixture over the aubergines and roll everything up, fasten with the wooden skewers.

Place the buns on the baking tray covered with greaseproof paper and bake for 20 minutes at 180 ° C.

Wash the tomatoes and cut them into thick slices, salt and pepper. Chop the parsley and sprinkle it. Pour in a drizzle of balsamic vinegar and a drizzle of olive oil. Grill the pine nuts in a nonstick skillet.

Cook couscous “1 minute 30” in salted water according to manufacturer’s instructions. Sprinkle the butter with a fork, add the toasted pine nuts (or coarsely crushed almonds) and serve all at the same time.

SYLVIA’S GRAIN DE SEL:

Simpler and more chic: place the aubergine slices on the plates, add half a burrata per person and grated bottarga on top: change, it’s good too!

Frosty friday

Prawns: sautéed with curry and fennel, steamed new potatoes

For 4 people

For 4 people
  • • 1 saucepan
  • • 1 nonstick skillet or 1 wok

Wash the potatoes, steam them with the skin for 20 minutes. Let stand in a cool place in water.

Heat the potatoes in the microwave or in the pan with the water. Take the shrimp out of the freezer.

Fry the fennel cut into strips, the carrot and the onion, peeled and cut into strips of the same size in half the oil. Reserve on a plate.

Top the shrimp with the curry paste, add to the skillet, and sauté for 2 to 3 minutes in the remaining neutral oil in place of the vegetables. Add the vegetables, mix well; Add the nuoc-mâm and sesame oil. Serve with the chopped peanuts, a splash of lime juice and the rest of the lime cut into wedges.

SYLVIA’S GRAIN DE SEL:

Grenailles are new potatoes with such thin skin that they don’t need to be peeled: they look good on us! You can cook this dish with coconut oil instead of neutral oil, and if you prefer rice with potatoes, that’s fine too (now some rice cooks in 10 minutes …). And if you’re really hungry, have 2 packets of shrimp instead of just 1.

Dessert: meringues and cherries

Chocolate cream jars …

• Heat 4 large glasses of milk (80 cl) + 2 tablespoons. tablespoons of cocoa powder (15 g).

When the milk rises, turn off the heat.

• Beat 4 egg yolks (save whites carefully for next recipe) with 2 tablespoons. level tablespoons of sugar (35 g) + 1 bottle of 33 cl of liquid cream. Add the cocoa milk while whisking. Pour into 8 molds.

• Pour hot water into a bain-marie dish, cook in a preheated oven at 130 ° C for 1 hour 30 minutes.

Sylvia’s two pennies: of course it is faster to buy them in the supermarket, but when you have tried them …

… and meringues of the night that accompany it

• Beat 4 egg whites until firm with 1 pinch of salt, add 1 cup of icing sugar (150 g) and 8 tablespoons. tablespoons of powdered sugar (150 g).

• Make small mounds of dough on the baking sheet covered with parchment paper and bake in the oven preheated to 180 ° C.

• When the meringues are assembled, after about 5 minutes, turn off the oven and leave them in the oven until they are completely cold.

Sylvia’s two pennies: As the whites can be kept for 2 to 3 days in the fridge, you can make the meringues a day or two later, they will only be firmer and better.

16 weeks of menus for nights from Monday to Friday
16 weeks of menus for nights from Monday to Friday

See also in The HuffPost: We Tried Top Chef’s Adrien and Mallory’s Pop-Up Chip Shop

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