Menu of the week: recipe ideas from Monday October 23 to Sunday October 29

This week again, seasonal products are there. Between the raw butternut salad on Tuesday, the mushroom and parmesan soup for dinner on Wednesday or the caramelized apples and hazelnut emulsion on Thursday evening, we are served in autumn. For Friday evening, we’re taking you to India with a spicy and colorful meal that warms you up. With the temperatures dropping, all we want to do is dine in front of a movie at home and prepare a quick and comforting meal. For this, here is an easy seasonal meal to enjoy in front of a film. On the menu: tofu and portobello popcorn stuffed with apple, Fourme d’Ambert, pine nuts and smoked ham. We end the meal lightly with a fruit, vanilla and pepper tartare, very quick to prepare. As is often the case, Sunday is a day of conviviality where friends and family gather around a delicious meal. The weekend allows us to spend more time in the kitchen and therefore create more elaborate recipes such as a pork stew with fennel followed by a walnut and honey tart. One thing is certain: we are going to have a blast this week.

WHAT MENU FOR THE WEEK?

Monday
Butternut cream soup with coconut milk
Soles and peanut chimichurri
Cranberry and apple pie

Tuesday
Raw butternut salad
Parmentier with lentils and caramelized onions
Madeleines

Wednesday
Mushroom and parmesan cream soup
Pumpkin pie, duck confit and prunes
Cottage cheese and roasted figs

THURSDAY
Arugula, ham, feta and hazelnut salad
Goat cheese ravioli, brown shimeji and parsley oil
Caramelized apples and hazelnut emulsion

Friday
Beef samosa with peas and chilli
Pumpkin Vegetable Biryani
Payasam with coconut milk and rose

SATURDAY
Tofu popcorn
Portobello stuffed with apple, Fourme d’Ambert, pine nuts and smoked ham
Fruit, vanilla and pepper tartare

Sunday
Roasted Beets and Hazelnut Dukkah
Pork stew with fennel
Easy walnut and honey tart

YOUR SHOPPING LIST FOR THE WEEK

To start this week in style, we take our basket and head to our primeur favorite. Add kohlrabi, onions, carrots, lentils, potatoes, peas, raw beets, fennel and arugula. Without forgetting the stars of the season: pumpkin, green pumpkin, parsnips, porcini mushrooms, button mushrooms, brown shimeji and butternut squash.

Sweet tooths will enjoy thinking about the desserts of the week by taking what is necessary: ​​clementines, pineapples, apples, pears, kiwi, black grapes, and figs.

For the herbs aromatic, we take mint, coriander, spring onion, verbena, sage, thyme, and parsley. Not very far in the aisle, you will find shallots, onions and garlic.

The radius fish shopyou will only need fresh soles.

Lovers of meats will be delighted this week. We take duck confit legs, Serrano ham, tofu, Parma ham, pancetta, minced meat and pork loin. Other important proteins for this week: tofu and eggs.

Side dairy products, you need crème fraîche, feta, heavy cream and liquid. Remember to also take parmesan, whole white cheese, fresh goat’s cheese, Greek yogurt, and Fourme d’Ambert.

You will need pumpkin seeds, roasted peanuts, dried cranberries, pitted prunes, coconut shavings, whole hazelnuts, cornflakes, pine nuts and walnuts. You will also need to get some autumn spices that you absolutely must have in your cupboard: ginger, chili pepper, cinnamon, vanilla, allspice, orange blossom, pink berries, star anise, saffron, nutmeg and nail cloves. To be completed with fennel seeds, cumin, coriander and sesame.

If this is not done, stock up on flour, white and icing sugar, brown sugar, baking powder, and honey.

At radius of the world from your supermarket, take coconut milk, soy sauce, pastry sheets and basmati rice.

On the list, we also note vanilla syrup, candied chestnuts, white wine and vinegar.