Are you coming back from the holidays next week? We cannot give you a day off, but we can give you some recipes for a yummy weekly menu to help you out with your comeback. Happy belly, a happy return to routine (or that’s what they say).
Ingredients
Courgette salad
- 1 Courgette
- Rocket and lamb’s lettuce leaves
- Grated Parmesan cheese
- Olive oil
- Salt
- Pepper
- Pine nuts
Gnocchi with tomato sauce
- 400 g gnocchi
- Salt
- 200 g homemade tomato sauce
- 100 ml evaporated milk
- Cherry tomatoes
- Sage leaves
- Grated Parmesan cheese
Spanish style clams
- 3 Cloves of garlic
- Extra virgin olive oil
- 10 g parsley
- 300 g clams
- Salt
Lamb chops with herbs
- 40 g butter
- Rosemary
- Thyme
- Sage
- 600 g Lamb chops
- Salt
- Pepper
- 200 g potatoes
- 200 g sweet potatoes
Fruit salad
- 1 Mango
- 1 Pineapple
- 100 g Strawberries
- 200 g Blueberries
- 200 g Raspberries
- Mint
- 400 ml Orange juice
- Sweetener (optional)
Courgette salad
- Slice the courgette with a mandoline to get thin strips and mix with the lamb’s lettuce and rocket leaves in a large salad bowl.
- Dress with Parmesan cheese, olive oil, salt and pepper and toss.
- Serve and garnish with roasted pine nuts.
Gnocchi with tomato sauce
- Cook gnocchi in boiling water with salt, drain and set aside to cool.
- Heat tomato sauce with evaporated milk, cherries cut in halves, and cook until it thickens.
- Add gnocchi, a bit of sage, and toss.
- Serve garnish with some grated Parmesan cheese.
Spanish style clams
- Chop the cloves of garlic finely and fry in a skillet with olive oil
- When they begin to fry, add parsley and keep frying until garlic is golden brown.
- Add the clams and cook together until the clams are open.
- Add salt if needed too and serve.
Lamb chops with herbs
- For the chops: melt the butter in a skillet over medium heat. Add rosemary, thyme, and sage, and let infuse for a few minutes.
- When the butter has the flavour of the herbs, add salt and pepper to the lamb chops and cook for both sides until brown.
- For the side: cook the potato and sweet potato in the microwave in a bowl, covered with plastic wrap, without making holes on the surface, for 6 to 7 minutes, on full power.
- Slice and finish the cooking by frying them in the skillet with butter and herbs until golden brown. Serve as a side dish for the lamb chops.
Fruit salad
- Dice the mango and the pineapple, quarter the strawberries, and place them in a bowl together with blueberries and raspberries.
- Chop the mint and add to the bowl.
- Add if you wish some sweetener to the fruit salad, toss, and macerate for 30 minutes.
- Serve with orange juice. If you don’t use a sweetener, add the orange juice in the previous step to macerate with the rest of the fruit.