French meal plan: winter warmers, January 23rd
Our handpicked weekday dinner recipes are back! Let us know which one you will be cooking this week in the comment section below.
This week’s star ingredients:
Leek
Star ingredient number one is the classic leek. Containing variety of nutrients, this superfood is low in calories but are packed with vitamins and minerals. Benefits may include:
- Reducing inflammation
- Promoting heart health
- Aiding weight loss
- Promoting healthy digestion
Comté cheese
This semi-hard cheese from the Franche-Comté region is our second star ingredient of the week. Cheese are well known to be a good source of protein and calcium, but did you know that it also contain amino acids that carry out essential bodily functions such as:
- Cell construction
- Immune facilitation
- Body tissue healing process
January Meal Plans
- French meal plan: healthy weekday dinners, January 9th
- French meal plan: healthy weekday dinners, January 16th
Shopping list:
(Please note: the shopping list is in accordance to the serving stated in the recipes.)
Protein & dairy
- 1 small chicken, roasted
- Firm tofu (350 g/1½ cup)
- Vegan cream cheese (150 g/2 cups)
- Plant-based milk (110 ml/⅓ cup plus 2 tbsp)
- Vegan blue cheese (250 g)
- 4 medium eggs
- Spicy/sweet chorizo (100g)
- Skinless smoked haddock (240g)
- Unsalted butter (110g)
- Double cream (440ml)
- Optional: 1 or 2 slices of ham, finely chopped
- A block of Comté cheese (650g in total)
can use the same one for all recipes, but if want to be specific:
- Comté cheese (100g)
- 20–24-month Comté (200g)
- Medium/12 to 18-month Comté (200g)
- Young/4 – 8-month Comté (150g)
- Milk (370ml)
Can use the same for all recipes but if want to be specific:
- Whole milk (250ml)
- Semi-skimmed milk (120ml)
Vegetables & salad
- 5 leeks
- Mushrooms (150 g/2 cups)
- Cavolo nero/black kale (200g)
- 1 medium onion
- Chicory (500g)
- 2 courgettes
- Baby leaf spinach (80g)
- Potatoes/Maris Piper potatoes (600g)
- Shallots/banana shallots (200g)
- 7 garlic cloves
Herbs & spices
- Chopped tarragon leaves (2 tbsp)
- Fresh/dried parsley (1 tbsp)
- Turmeric (½ tsp)
- Salt – ideally black salt/Kala Namak but any will do (1½ tsp)
- Black pepper
- Fresh/dried dill (20g)
- Fresh/dried flat leaves parley (25g)
Other:
- Plain flour
- Pack of all butter puff pastry (500g)
- Nutritional yeast (3 tbsp)
- Lemon juice (1 tbsp)
- Vegan syrup – agave or maple etc. (1 tsp)
- Dijon mustard (1 tbsp)
- Corn flour (1 tbsp)
- Extra virgin olive oil (5 tbsp)
- Cooked rice – preferably short grain (200g)
- Dried breadcrumbs (4 tbsp)
- Filo pastry (7 sheets about 25x45cm)
- A bottle of dry white wine (150ml for cooking the rest for drinking)
Monday
Chicken, leek and Comté pie
Serves: 4
Tuesday
Vegan leek, mushroom and blue ‘cheese’ quiche
Serves: 8
You can always use the leftover for lunch the day after! Pair it some salad and maybe a little bit of rice for a balanced meal.
Wednesday
Comté, chicory, kale and rice gratin
Serves: 6
Tastes great reheated. Just make sure to store the gratin in the fridge within 2 hours of cooking.
Thursday
Filo parcels of Comté, courgettes, spinach & leeks
Makes: 14 parcels
Serve with a side of salad. Count on about 2 or 3 parcels per person.
Friday
Comté, smoked haddock and chorizo gratin
Serves: 4
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