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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
There is a little bit of work for the starter (it's worth it) but the rest of the menu is easy, last minute cooking. Save a bit of the crème fraiche to garnish the soup on Saturday. You should be able to get the circles out of half of the puff pastry sheet. Wrap and refrigerate the other half for next week.
Butternut Squash and Mushroom Tart Preparation and cooking time: 40 minutesbutternut squash, 24 thins half circle slices
1/4 cup (.75oz, 20gr) walnuts, halves or large pieces
5 - 6 medium mushrooms, about 2oz (60gr) forest or wild, if possible
1 medium leek
1/4 cup (2oz, 60gr) ricotta
1/2 tsp rosemary
2 tsp olive oil
2 tsp butter
1/2 sheet puff pastry, wrap and refrigerate the other half - if there is a second sheet, freeze it Puff pastry can be refrozen twice
Pastry: Thaw the puff pastry, if needed. Lay pastry out flat and cut 2 large circles, 5 - 6" in diameter (13 - 15 cm). Use a soup bowl as a guide. Lay the circles on a baking sheet. With a dull knife, lightly score a line about 1/3" (1cm) inside the edge of the pastry. It helps the edges to raise.
Vegetables: Clean and thinly slice leek. Use about 4 inches (10cm) of leek. Clean and slice mushrooms. Peel squash using vegetable peeler or sharp knife. Cut off the neck end as close to the round end as possible. Cut the round end in half and clean out seeds. Wrap in film and refrigerate. Cut the neck end in half the long way (through stem). Lay one half flat and cut 24 paper thin slices (half circles). I used just less than 3" (7.5cm) for all 24 slices. Wrap and refrigerate the rest.
Heat butter and oil in medium nonstick skillet over medium-high heat. Add walnuts and sauté 5 minutes, until toasted. Remove walnuts to a plate, leaving oil and butter behind. Add mushroom and leeks to same pan and sauté 5 minutes. Remove mushroom/leek to a plate. Add butternut squash slices in a single layer and sauté 1 minute per side. I did it in two batches. When done remove and stack up on a plate.
To assemble: Divide ricotta and spread on each puff pastry circle to scored line. Divide rosemary and sprinkle over ricotta. Divide mushroom/leek and spread over ricotta. Divide squash slices and lay on mushroom/leek in the following pattern: 1 slice each: top, bottom, left, right with corners overlapping as needed but with small square opening in center. Do a 'mental' 1/4 turn of the pastry and repeat layers; twice. Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed around middle and are golden brown and squash is starting to brown. Remove. Divide walnuts and spoon into center of squash. Serve.
1 1/4 cups dried pasta
3 shallots
1 tbs olive oil
4 tbs white wine
3 tbs fresh lemon juice, about 1 small lemon
3/4 cup (6oz, 180gr) crème fraiche or Greek yogurt
2 tsp dill weed
6oz (180gr) smoked salmon, (the moist kind: Irish or Scottish)
Cook pasta according to package directions. Drain.
Thinly slice shallots and sauté in oil until tender. Add wine and simmer until reduced by half. Stir in crème fraiche and heat through. Squeeze lemon. Slice salmon into strips. Add 3/4 of the salmon, dill and lemon juice to the crème fraiche. Heat through but do not let boil.
Add pasta and toss well to combine. Put it into a serving bowl, garnish with reserved salmon and serve.
6oz (180gr) fresh spinach
2 slices bacon, 1oz (30gr)
1 tsp dried thyme
2 tbs good olive oil
1 tbs Balsamic vinegar
1 tsp sugar
salt - sea salt is nice, and pepper optional
Cut bacon into matchsticks. Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on the leaves - what ever is left on the leaves after draining well. Cut any really large leaves.
Heat oil over medium high heat in large nonstick skillet. Add bacon and sauté until crisp. Add vinegar, thyme, sugar and heat through. Add spinach and quickly stir-fry, 1 minute. The spinach should just start to wilt. Remove, sprinkle with salt, pepper and serve.
Cooking Schedule: 45 minutes |
Spread ricotta on pastry; sprinkle with rosemary |
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