Tomato Flan on a bed of Pesto Vermicelli
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Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
Tomato Flan Time: 35 minutes
2 eggs
2/3 cup, 6 oz (160ml) tomato sauce
3 tbs ricotta cheese
2 olives, pitted I've used green but you could also use kalamata - use the same both nights
Pesto Vermicelli
Whisk all ingredients together well and pour into 2 prepared ramekins, buttered and lined (see techniques ). Thinly slice olives and arrange on top of egg mixture. Put into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins. Bake for 30 minutes at 450F (220C) - they should be set - firm on top. Remove from oven and from hot water. Run a table knife around the sides to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of timbale. Carefully turn back so top is up and place on the bed of pesto pasta
Pesto Vermicelli Time: 15 minutes
You can use any tiny pasta for this, even orzo. I happened to have vermicelli on hand. You may have
to adjust cooking times.
1/3 cup vermicelli
2/3 cup chicken stock
2 tbs pesto
Cook pasta in hot chicken stock. You may have to add water if it gets dry or you may have to drain it if there's too much liquid left. It should just absorb the liquid and be moist and done at the and of 5 minutes cooking time. Add pesto and stir well. Cover to keep warm until ready to use. When ready to serve spread the vermicelli on two plates in a thin circle, larger than the flan by an inch or more (2.5cm) all around. You can leave the center, where you put the flan, bare. Put the flan on top and serve.
Tuna and Ricotta Crêpes Time: 45 minutes
2 eggs, hard boiled
1 can tuna, 9 oz (250gr tin)
2 tbs capers
2 - 3 tbs chopped dill pickle optional
1 stalk celery
3 tbs crème fraiche or sour cream
1/2 cup ricotta
if any left, save it for Thursday
Crêpes You should be able to buy them ready-made in a package. If not, you could make them (See this
or substitute phyllo dough and make little packets (see Spinach en Croute).
White wine sauce
10 - 12 olives, pitted for finishing
Hard boil eggs. Chop pickles and celery. Open tuna, drain and break up into a bowl. Add capers, celery and pickles. Add ricotta and crème fraiche and mix well. When eggs are ready peel and roughly chop. Mix into tuna. Spoon mixture into crepes so that when you roll them up it will be about 1 inch (2.5 cm) in diameter. You should have enough for 4 - 5 crepes. Lay them in a glass or metal baking dish large enough to hold 4 - 5 crepes. Try not to crowd. Spoon some sauce over the top, sprinkle olives on top and bake, 400F (200C) for 10 - 15 minutes, just until heated through. Serve, with the rest of the sauce on the side.
White Wine Sauce Time: 10 minutes
1/2 cup chicken stock
3/4 cup white wine
3 tbs cornstarch (maizena) dissolved in 3 tbs white wine
1/4 cup crème fraiche, Greek yogurt or sour cream
Heat wine and chicken stock to boiling. Dissolve cornstarch in white wine and stir into boiling stock, stir until thickened. Remove from heat and stir in crème fraiche.
Courgette (Zucchini) with Browned Onions Time: 25 minute
1 medium zucchini - about 2 cups shredded but no need to be precise
1 large onion
1 tbs olive oil
Slice onion. Shred zucchini. Heat oil in medium, nonstick skillet over medium-high heat. Add onion and sauté until brown. Turn heat to medium, add courgette and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon. Zucchini should by dry and starting to brown. Salt & pepper to taste and serve.
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Cooking schedule: 45 minutes for menu |
Mind the onions |
Cooking for Two? Or more?
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