Menu of the week: recipe ideas from Monday 4 to Sunday 10 December

Winter is gradually approaching and we only want one thing: to enjoy slow-cooked and delicious dishes. The first boxes of the gourmet Advent calendar are opening, the drinks are getting hotter and the blanket is reaching out to us. To accompany this cocooning atmosphere, we offer you a week rich in varied recipes, to alternate pleasures, all in balance.

What menu for the week

Monday

Carrot salad with candied lemon, herbed yogurt
Cod curry with sweet and savory coconut milk
Chocolate-caramel zebra marble cake with salted butter

Tuesday

Baked Sweet Potato Fries
Beef tartare with anchovies
Quince clafoutis

Wednesday

Pumpkin and peanut soup
Roasted potatoes with taleggio, garlic, thyme and Espelette pepper
Apple, chestnut and vanilla compote

THURSDAY

Farmer with Chablis, figs and raw ham
Pan-fried with two apples and button mushrooms
Prince of Wales biscuits

Friday

Roasted parsnip soup with garlic and cream
Pissaladiere with fresh anchovies
Giant hazelnut praline cookie

SATURDAY

Potato salad with beets, hard-boiled eggs, tuna and orange supremes
Trout conchiglioni, spinach, parmesan ricotta
Small chai tea creams

Sunday

Celery root puree with peanuts
Venison with candied quince and porcini mushrooms
Orange cupcakes

Your shopping list for the week

What would a meal plan be without a nice, well-stocked shopping list? Here are the essential products for your week. Check that you have oil, salt, pepper, flour and eggs left, then go for it.grocery store.

You will find coriander, cumin, paprika, curry powder and Espelette pepper, perfect for enhancing your weekly recipes. We also opt for chives, rosemary, chervil, parsley, thyme and dried oregano. Garlic, onion and shallot are also added to the list, with some dried chili peppers. Finally, we buy vegetable broth, chai tea, tomato sauce, olives, grapeseed oil, cider vinegar and honey.

For our desserts of the week, we turn to the pastry department to take almond powder, cocoa, chestnuts, crushed hazelnuts, vanilla extract, hazelnut paste or cream, dark chocolate chips, grilled and roasted peanuts.

Passing by the primeur, we add some carrots, sweet potatoes, butternut squash, potatoes, Greek and Paris mushrooms, parsnips, cooked beets, baby spinach, celeriac and porcini mushrooms to our bag. Side fruitsyou will need: peeled pineapple, quince, oranges, golden and Pink Lady apples.

The radius dairy products, we can’t miss Greek yogurt, coconut milk, liquid and whipped cream, whole and semi-skimmed milk. Cheeses will also be featured this week, with taleggio, some Chablis farmers, ricotta and parmesan.

At the fishmonger, it will be cod fillets, anchovy fillets and trout.

To the bakerythe famous white sandwich bread.

And at the butcherwe buy a fillet of beef, a few slices of smoked ham and some venison nuts.

Before going home and cooking, you will have to make a detour to the wine merchantto buy red and white Burgundy wine.

Good week !