Meat Weekly Menu 07/2022

Greek Lemon Soup with Chicken and Rice

by Fattig.student
Poultry
Gluten-free
Dairy-free
50 min
Greek Lemon Soup with Chicken and Rice

ingredients

  • 1/2 l water
  • 1/2 tsp salt
  • 1 x carrots
  • 1/2 x yellow onion
  • 1 x celery sticks
  • 150 g chicken breast
  • 1/2 dl rice
  • 1 x eggs
  • 1/4 x organic lemon
  • 1 tbsp parsley

method

  1. Start by making homemade chicken stock. Boil water and salt together with whole carrots, celery sticks, onion and chicken filet. You don't have to cut any of the ingredients. Let it cook under a lid for about 30 minutes.
  2. Take out the vegetables and chicken from the stock and set aside. Add rice to the stock and bring to a boil under a lid.
  3. Shred the chicken with the help of two forks.
  4. Mash the cooked vegetables with a hand mixer and add to the bowl once the rice is fully cooked. Add the shredded chicken and put it on low heat.
  5. Whisk together eggs, lemon juice and grated lemon zest to a bowl. Add some of the soup to the bowl of eggs while whisking. This is important to do, so that the eggs don't separate once they go in the soup. Add soup until the egg mixture is about the same temperature as the soup before you add it.
  6. Serve the soup with lemon slices and minced parsley.

Pancakes with Lemon and Cream

by Fattig.student
Vegetarian
40 min
Pancakes with Lemon and Cream

ingredients

  • 2 tbsp butter
  • 2 dl water
  • 2 dl heavy cream
  • 2 x eggs
  • 2 dl plain white flour
  • 1 pinch salt
  • 1/2 x organic lemon
  • 1/2 tsp vanilla sugar

method

  1. Melt butter in a saucepan and let it cool.
  2. Measure out water and half of the cream, and mix together in a glass.
  3. Whisk eggs in a bowl.
  4. Stir in salt and half of the flour to the egg mixture.
  5. Stir in the water and cream mixture, the butter and the rest of the flour little by little, till you are left with a lump-free pancake batter.
  6. Finally add lemon juice and let the mixture set for at least 15 minutes (preferably longer, if you have time).
  7. In the meantime, you can whisk together the remaining cream with vanilla sugar until you have a fluffy cream. Top with grated lemon peel, and store in the refrigerator.
  8. Fry the pancakes in a frying pan on medium heat with butter.
  9. Serve the pancakes with cream, a drizzle of sugar and some extra lemon zest,

Easy Vegetable Soup with Homemade Rolls

by Fattig.student
Vegetarian
90 min
Easy Vegetable Soup with Homemade Rolls

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 1 clove garlic
  • 1 x yellow onion
  • 2 x celery sticks
  • 3 x carrots
  • 1 l water
  • 1 dl heavy cream
  • 1 tbsp parsley

method

  1. Start by making the rolls. Mix flour, dry yeast, lukewarm water and salt to a bowl and knead the dough for about 10 minutes.
  2. Roll out the dough into a sausage and cut into approximately equal parts. Shape each piece into round rolls and place on a baking tray lined with baking paper. Raise the rolls under a cloth for about 45-60 minutes, or to double size.
  3. Chop the garlic, onion, carrot and celery.
  4. Fry the vegetables in a pan with olive oil or butter for a few minutes, before adding water. Let the soup cook for about 20 minutes.
  5. Bake the rolls in the centre of the oven at 200 degrees celsius for about 15 minutes.
  6. Mash the soup with an immersion blender. Add cream and finely chopped parsley, and season with salt and pepper.
  7. Serve the soup with homemade rolls and an extra sprinkle of parsley.
  8. Note! If you follow the weekly menu, you have to set aside about half of the soup. It will be used in another recipe.

Chicken Casserole with Rice

by Fattig.student
Poultry
Gluten-free
30 min
Chicken Casserole with Rice

ingredients

  • 1 dl rice
  • 150 g chicken breast
  • 1 dl heavy cream
  • 1 tbsp parsley

method

  1. In this recipe, we use leftover soup that was made earlier in the weekly menu.
  2. Boil rice according to the instructions on the package.
  3. Cut the chicken fillet into cubes and add to an ovenproof casserole together with the leftover soup, cream and parsley. Mix together and bake in the middle of the oven at 200 degrees celcius for about 30 minutes.
  4. Serve the casserole with rice and some extra parsley.
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