Weekly menu for families with children v 42

Monday again and you might have thought I had forgotten - but no. Here comes this week's menu! Two vegetarian dishes, one of which is soup. Previous weeks' blog posts are now all updated with reviews, in and peeks.

This week's menu

MONDAY. Vegetarian chili stew (4 servings)

Time: 15 min. Picture and recipe from Coop .

Chili usually works well at our house, but now we haven't had it for a long time - we've simply forgotten the dish. This week we are investing in a vegetarian version that is quick and easy to make, let's see how it stands up to those that require a little more effort. The original recipe has fresh chili, but I've replaced it with some cayenne pepper.

INGREDIENTS:

• 2 yellow onions, shredded
• 3 garlic cloves, finely grated
• 1 tablespoon oil
• 1 tablespoon ground cumin
• 0.5 tbsp smoked paprika or chili powder
• 2 tablespoons tomato puree
• 1 jar ajvar relish
• 400 g crushed tomatoes
• 1 jar kidney beans
• 1 jar big white beans
• 1 tsp salt
• Cayenne pepper
• Nacho chips or bread to serve

TUESDAY. Cauliflower soup (4 ports)

Time: approx. 30 min. Recipe and picture from Ica.se

I love cauliflower soup and I did as a kid too. This recipe has received great reviews and I hope it goes home.

INGREDIENTS:

• 2 shallots
• 2 tablespoons rapeseed oil
• 1 small head of cauliflower (approx. 500 g)
• 1 potato (approx. 100 g)
• 0.5 dl white wine or cooking wine alt. a little white wine vinegar
• 6 dl of water
• 2 dl cream (whipped or medium)
• 1.5 tbsp chicken or vegetable stock
• 1 dl finely grated parmesan or other aged cheese
• salt & black pepper
• For serving: chives and bread

DO THIS:

Peel and slice the onion. Split and cut the cauliflower into small pieces. Peel and cut the potatoes into cm-sized pieces.

Fry onion, cauliflower and potatoes in oil in a pot for 2 minutes. Add the wine or a little vinegar and let it boil for about 1 minute.

Pour in water, cream and stock. Cook for about 15 minutes or until the vegetables are soft. Stir occasionally. Then blend the soup quickly with a stick blender so that it becomes smooth.

Add the cheese and stir until it has melted. Season with salt and pepper. Serve with chives and a piece of bread.

WEDNESDAY. Salmon steaks with mashed potatoes & haricot verts (4 ports)

Time: 30 min. Recipe and image from Mathem .

Salmon is good and contains a lot of benefits. A perfect fish of the week that doesn't feel so risky in our family. I usually put a little melted butter on the haricots verts, it's so good.

INGREDIENTS:

• 600 g salmon fillet
• 1 egg
• 0.75 + 2 dl whipped cream
• 1 pot of dill
• 1.5 tsp white wine vinegar
• 1 tsp salt
• 2 crm black pepper
• 50 g of butter
• 150 g green beans
• 800 g almond potatoes

DO THIS:

THURSDAY. Parmesan chicken with rice (4 portions)

Time: approx. 40 min (of which 25-30 min in the oven). Recipe and picture from Tasteline

Bird of the week! Chicken au gratin with Parmesan - it can't go wrong, can it? The living must see...

INGREDIENTS:

• 600 g minute chicken fillet (or regular fillet cut crosswise)
• 1 m sk oil
• 150 g parmesan
• 2-3 dl creme fraiche
• 2 cloves of garlic
• 1 tsp salt
• 2 crm black pepper
• Rice (or other grains) for 4 people
• Vegetable sticks

DO THIS:

Start by boiling the rice and setting the oven to 200°c.

Salt and pepper the chicken fillets and quickly brown on both sides over high heat in a little oil. Then place them in an ovenproof dish.

Grate the parmesan cheese and mix with crème fraiche in a bowl. Press in the garlic and add salt and black pepper. Pour the cheese mixture over the chicken and put in the oven for about 25-30 minutes.

Serve with the rice (or semolina of your choice) and vegetable sticks.

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Yes, and then it's Friday & of course taco fiesta :) Have a nice week & bon appetit!