Breakfast, lunch, snack and dinner for every day. Quantities for 4 people. Weigh the meat raw and boneless, and the vegetables and fruit after peeling. Weigh grains, pasta and noodles dry, and cooked beans and chickpeas drained. The beetroot is already cooked. The times are approximate; cooling and resting times are given in the steps.
2–8 November 2026
Menu of the week
The whole week
The week's menu at a glance
2–8 November 2026 · 4 people · 7 days
| Day | Breakfast | Lunch | Snack | Dinner |
|---|---|---|---|---|
| Monday, 2 November | Mushroom omelette with rye bread | Chicken with leeks and mustard sauce, with rice | Yogurt with apple and walnuts | Chicken noodle soup |
| Tuesday, 3 November | Rye bread with cottage cheese and peppers | Grilled beef with baked potatoes and beetroot salad | Pear and almonds | Transylvanian beef and turkey meatball ciorbă (sour soup) |
| Wednesday, 4 November | Rye bread with bean spread and roasted onion | Roasted cauliflower with chickpeas and lemon tahini sauce | Apples and walnuts | Tomato soup with rice |
| Thursday, 5 November | Yogurt with pear and pumpkin seeds | Baked trout with pumpkin and potato mash | Grapes and walnuts | Potato soup with dill |
| Friday, 6 November | Rye bread with avocado, lemon and olive oil | Pasta with braised cabbage and mushrooms | Baked quinces with cinnamon | Roasted garlic soup with potatoes, no cream |
| Saturday, 7 November | Cottage cheese pancakes with apples | Duck breast with red cabbage and apples | Plain kefir | Clear chicken soup with root vegetables |
| Sunday, 8 November | Boiled eggs with rye bread and telemea (feta-style cheese) | Turkey roulade with mushrooms and polenta | Small apple and walnut galette | Chicken soup with lemon and parsley |
Monday, 2 November
- Breakfast
- Mushroom omelette with rye bread
- Lunch
- Chicken with leeks and mustard sauce, with rice
- Snack
- Yogurt with apple and walnuts
- Dinner
- Chicken noodle soup
Tuesday, 3 November
- Breakfast
- Rye bread with cottage cheese and peppers
- Lunch
- Grilled beef with baked potatoes and beetroot salad
- Snack
- Pear and almonds
- Dinner
- Transylvanian beef and turkey meatball ciorbă (sour soup)
Wednesday, 4 November
- Breakfast
- Rye bread with bean spread and roasted onion
- Lunch
- Roasted cauliflower with chickpeas and lemon tahini sauce
- Snack
- Apples and walnuts
- Dinner
- Tomato soup with rice
Thursday, 5 November
- Breakfast
- Yogurt with pear and pumpkin seeds
- Lunch
- Baked trout with pumpkin and potato mash
- Snack
- Grapes and walnuts
- Dinner
- Potato soup with dill
Friday, 6 November
- Breakfast
- Rye bread with avocado, lemon and olive oil
- Lunch
- Pasta with braised cabbage and mushrooms
- Snack
- Baked quinces with cinnamon
- Dinner
- Roasted garlic soup with potatoes, no cream
Saturday, 7 November
- Breakfast
- Cottage cheese pancakes with apples
- Lunch
- Duck breast with red cabbage and apples
- Snack
- Plain kefir
- Dinner
- Clear chicken soup with root vegetables
Sunday, 8 November
- Breakfast
- Boiled eggs with rye bread and telemea (feta-style cheese)
- Lunch
- Turkey roulade with mushrooms and polenta
- Snack
- Small apple and walnut galette
- Dinner
- Chicken soup with lemon and parsley
Tap a day for recipes and ingredients.
Monday, 2 NovemberMeat · chicken 1.434 kcal
- Energy
- 1.434 kcal
- Protein
- 117,0 g
- Carbohydrates
- 133,1 g
- Fat
- 47,3 g
BreakfastMushroom omelette with rye bread
Prep: 10 min Cooking: 12–15 min 4 people
- Eggs: 8 pcs
- Button mushrooms: 300 g
- Olive oil: 15 ml
- Rye bread: 240 g
- Parsley: 10 g
How to make it
- Slice the mushrooms. Heat the oil in a large frying pan and cook the mushrooms for 7–8 minutes, until the water has evaporated.
- Beat the eggs with salt and pepper, pour them over the mushrooms and cook over a low heat with the lid on for 5–7 minutes, until set. Divide into four and serve with the bread and parsley.
- Energy
- 298 kcal
- Protein
- 19,1 g
- Carbohydrates
- 23,2 g
- Fat
- 14,1 g
LunchChicken with leeks and mustard sauce, with rice
Prep: 15 min Cooking: 25–30 min 4 people
- Chicken breast: 700 g
- Leek: 400 g
- Dijon mustard: 30 g
- Sour cream 20%: 120 g
- Olive oil: 20 ml
- Rice, uncooked: 280 g
- Water: 800 ml
How to make it
- Rice: cook the rice in 560 ml water with a little salt, covered, over a low heat for 15–18 minutes or according to the packet. Leave it covered for 5 minutes.
- Chicken and sauce: cut the meat into 3 cm pieces and the leek into rounds, then wash the leek well. Brown the meat in the oil in two batches, 5–6 minutes in total; lift it out onto a plate.
- In the same pan, soften the leek for 5 minutes. Add 240 ml water and the meat; simmer covered for 10–12 minutes. Stir in the mustard and sour cream and cook for another 2–3 minutes. The meat must reach 74°C in the centre. Serve with rice.
Thermomix adaptation
- The rice and meat are cooked the classic way. For the sauce, put the sliced leek and the oil into the mixing bowl: 5 min/120°C/reverse/speed spoon, with the splash guard. Add 240 ml water: 10 min/100°C/reverse/speed spoon. Add the mustard and sour cream: 2 min/90°C/reverse/speed spoon. Pour over the cooked chicken and simmer together for 2 minutes.
- Energy
- 568 kcal
- Protein
- 49,6 g
- Carbohydrates
- 59,6 g
- Fat
- 14,0 g
SnackYogurt with apple and walnuts
Prep: 5 min Cooking: 0 min 4 people
- Plain yogurt: 800 g
- Apples: 400 g
- Walnuts: 60 g
How to make it
- Divide the yogurt between four bowls. Add the diced apples and chopped walnuts. Sprinkle with cinnamon if you like.
- Energy
- 312 kcal
- Protein
- 14,2 g
- Carbohydrates
- 26,4 g
- Fat
- 16,8 g
DinnerChicken noodle soup
Prep: 15 min Cooking: 40–45 min 4 people
- Chicken breast: 500 g
- Carrots: 250 g
- Celeriac: 150 g
- Onion: 100 g
- Parsley: 15 g
- Water: 1500 ml
- Dried noodles: 100 g
How to make it
- Put the whole piece of meat into cold water in a pot of at least 3 litres. Bring to the boil, skim off the foam, then turn down the heat.
- Add the whole onion and the chopped carrots and celeriac. Simmer gently for 30–35 minutes, until the vegetables are tender and the meat reaches 74°C in the centre.
- Lift out the meat, cut it into pieces and return it to the pot. Add the noodles and cook for the time given on the packet, about 6–8 minutes. Season with salt and pepper. Sprinkle with the parsley.
Thermomix adaptation
- For this quantity, use a pot: the meat, vegetables and liquid exceed the working volume suitable for a single TM6 batch.
- Energy
- 255 kcal
- Protein
- 34,1 g
- Carbohydrates
- 23,9 g
- Fat
- 2,4 g
Tuesday, 3 NovemberMeat · beef 1.452 kcal
- Energy
- 1.452 kcal
- Protein
- 97,7 g
- Carbohydrates
- 133,1 g
- Fat
- 58,0 g
BreakfastRye bread with cottage cheese and peppers
Prep: 10 min Cooking: 0 min 4 people
- Rye bread: 320 g
- Cottage cheese: 400 g
- Bell pepper: 300 g
- Olive oil: 10 ml
How to make it
- Mix the cheese with the oil and a little salt. Wash the pepper and cut it into strips.
- Spread the cheese on the bread and divide the pepper alongside, in four portions.
- Energy
- 308 kcal
- Protein
- 17,5 g
- Carbohydrates
- 35,4 g
- Fat
- 10,5 g
LunchGrilled beef with baked potatoes and beetroot salad
Prep: 20 min Cooking: 50–60 min 4 people
- Beef sirloin: 700 g
- Potatoes: 1000 g
- Cooked beetroot: 600 g
- Olive oil: 35 ml
- Lemons: 1 pcs
- Parsley: 10 g
How to make it
- Potatoes: cut them into thick slices and mix them with 20 ml oil, salt and pepper. Bake at 200°C in a conventional oven for 40–50 minutes; turn them halfway through.
- Salad: dice the cooked beetroot. Add 5 ml oil and lemon juice to taste.
- Meat: cut the sirloin into 4 steaks about 2.5 cm thick, pat them dry and brush them with 10 ml oil. Cook on a very hot grill pan for about 3–5 minutes on each side, adjusting for thickness. Check that the centre reaches at least 63°C, then rest for 3 minutes. Serve with the sides and parsley.
- Energy
- 603 kcal
- Protein
- 44,4 g
- Carbohydrates
- 61,3 g
- Fat
- 19,4 g
SnackPear and almonds
Prep: 5 min Cooking: 0 min 4 people
- Pears: 600 g
- Almonds: 80 g
How to make it
- Wash the pears and remove the cores. Divide the pear slices and almonds into four portions.
- Energy
- 175 kcal
- Protein
- 4,7 g
- Carbohydrates
- 16,6 g
- Fat
- 10,1 g
DinnerTransylvanian beef and turkey meatball ciorbă (sour soup)
Prep: 25 min Cooking: 35–40 min 4 people
- Minced beef: 250 g
- Minced turkey: 250 g
- Rice, uncooked: 50 g
- Eggs: 1 pcs
- Onion: 150 g
- Carrots: 250 g
- Celeriac: 150 g
- Bell pepper: 150 g
- Sour cream 20%: 100 g
- Lemons: 1 pcs
- Parsley: 10 g
- Water: 1500 ml
How to make it
- Meatballs: mix the two kinds of meat with the washed rice, the egg, 50 g finely chopped onion, salt and pepper. Shape 20 small meatballs.
- Soup: bring the water to the boil in a pot of at least 4 litres. Add the carrots, celeriac, pepper and the rest of the onion, all diced. Simmer for 10 minutes.
- Drop the meatballs into the gently simmering broth. Cook for 25–30 minutes, until the rice is soft and the centre of the meatballs reaches 74°C.
- Mix the sour cream with two ladlefuls of the hot broth. Turn off the heat, stir in the mixture and sharpen with lemon juice to taste. Sprinkle with parsley; you can add a little dried tarragon.
Thermomix adaptation
- The TM6 can chop the vegetables, cut into pieces, separately: 4–5 sec/speed 5. For the full quantity and the meatballs, use a pot; do not go over the 2.2 litre limit of the mixing bowl.
- Energy
- 365 kcal
- Protein
- 31,1 g
- Carbohydrates
- 19,8 g
- Fat
- 18,0 g
Wednesday, 4 NovemberPlant-based 1.255 kcal
- Energy
- 1.255 kcal
- Protein
- 52,3 g
- Carbohydrates
- 146,3 g
- Fat
- 50,3 g
BreakfastRye bread with bean spread and roasted onion
Prep: 10 min Cooking: 25–30 min 4 people
- White beans, cooked and drained: 600 g
- Onion: 250 g
- Olive oil: 25 ml
- Lemons: 1 pcs
- Garlic: 5 g
- Rye bread: 280 g
- Water: 60 ml
How to make it
- Onion: slice it, mix with 15 ml oil and roast at 190°C in a conventional oven for 25–30 minutes, until soft and lightly browned.
- Spread: mash the beans with the garlic, 10 ml oil, 2 tbsp lemon juice, salt and the water, added a little at a time. Serve on the bread with the roasted onion.
Thermomix adaptation
- Spread: put the beans, garlic, 10 ml oil, lemon juice, salt and 30 ml water into the mixing bowl: 20 sec/speed 5. Scrape down the sides, add the rest of the water if needed and repeat 15 sec/speed 5. The onion is roasted separately.
- Energy
- 371 kcal
- Protein
- 18,0 g
- Carbohydrates
- 53,1 g
- Fat
- 9,0 g
LunchRoasted cauliflower with chickpeas and lemon tahini sauce
Prep: 15 min Cooking: 30–35 min 4 people
- Cauliflower: 1000 g
- Chickpeas, cooked and drained: 800 g
- Olive oil: 30 ml
- Tahini: 60 g
- Lemons: 1 pcs
- Garlic: 5 g
- Parsley: 15 g
- Water: 80 ml
How to make it
- Tray: break the cauliflower into florets, pat the chickpeas dry and toss them with the oil, salt, pepper and a little paprika. Spread over two trays without crowding. Roast at 200°C in a fan oven for 30–35 minutes, swapping the trays and turning everything halfway through.
- Sauce: mix the tahini with the crushed garlic, 3 tbsp lemon juice and the water, added gradually, until runny. Pour over the warm cauliflower and chickpeas; sprinkle with parsley.
Thermomix adaptation
- You can blend the sauce smooth in the mixing bowl: 20 sec/speed 4, then scrape down the sides and repeat 10 sec/speed 4. The cauliflower and chickpeas are still roasted in the oven.
- Energy
- 489 kcal
- Protein
- 26,1 g
- Carbohydrates
- 44,3 g
- Fat
- 22,7 g
SnackApples and walnuts
Prep: 5 min Cooking: 0 min 4 people
- Apples: 600 g
- Walnuts: 80 g
How to make it
- Wash the apples, core them and slice them. Divide the fruit and walnuts into four portions.
- Energy
- 214 kcal
- Protein
- 3,8 g
- Carbohydrates
- 17,2 g
- Fat
- 14,5 g
DinnerTomato soup with rice
Prep: 10 min Cooking: 25–30 min 4 people
- Tinned chopped tomatoes: 800 g
- Rice, uncooked: 100 g
- Onion: 120 g
- Carrots: 150 g
- Olive oil: 15 ml
- Water: 900 ml
- Parsley: 10 g
How to make it
- Soften the chopped onion and carrot in the oil for 5 minutes. Add the tomatoes and water; simmer for 10 minutes.
- Add the washed rice and simmer gently for another 15 minutes, or until tender. Top up with a little hot water if it gets too thick. Season with salt and pepper and sprinkle with parsley.
Thermomix adaptation
- The full quantity is more than the working space needed in the mixing bowl. Use a pot; the TM6 can chop the onion and carrot 5 sec/speed 5.
- Energy
- 182 kcal
- Protein
- 4,4 g
- Carbohydrates
- 31,7 g
- Fat
- 4,1 g
Thursday, 5 NovemberFish 1.250 kcal
- Energy
- 1.250 kcal
- Protein
- 69,1 g
- Carbohydrates
- 125,7 g
- Fat
- 52,0 g
BreakfastYogurt with pear and pumpkin seeds
Prep: 5 min Cooking: 0 min 4 people
- Plain yogurt: 800 g
- Pears: 600 g
- Pumpkin seeds: 60 g
How to make it
- Divide the yogurt between four bowls. Add the sliced pears and the pumpkin seeds.
- Energy
- 307 kcal
- Protein
- 15,5 g
- Carbohydrates
- 32,6 g
- Fat
- 13,0 g
LunchBaked trout with pumpkin and potato mash
Prep: 20 min Cooking: 30–35 min 4 people
- Trout fillets: 800 g
- Pumpkin: 600 g
- Potatoes: 600 g
- Milk: 150 ml
- Butter: 25 g
- Olive oil: 15 ml
- Lemons: 1 pcs
- Dill: 15 g
How to make it
- Mash: dice the potatoes and pumpkin. Boil the potatoes in salted water for 10 minutes, add the pumpkin and boil for another 10–15 minutes. Drain very well. Mash with the butter and the warm milk, poured in gradually.
- Fish: check the fillets for bones, lay them skin side down in a baking tin, brush with oil and season. Add lemon slices. Bake at 190°C in a conventional oven for about 15–20 minutes, until the thickest part reaches 63°C.
- Serve with the mash and the chopped dill. Check the children's portions for bones again.
Thermomix adaptation
- TM6 mash: put 500 ml water into the mixing bowl, the diced potatoes into the simmering basket and the pumpkin into the Varoma. Cook 25–30 min/Varoma/speed 1; check that they are tender. Empty the mixing bowl, add the drained vegetables, the butter and 100 ml warm milk: 15 sec/speed 3. Add more milk if needed. The fish is baked separately.
- Energy
- 500 kcal
- Protein
- 45,2 g
- Carbohydrates
- 31,8 g
- Fat
- 21,0 g
SnackGrapes and walnuts
Prep: 5 min Cooking: 0 min 4 people
- Grapes: 600 g
- Walnuts: 80 g
How to make it
- Wash the grapes and pull them off the stalks. Divide the fruit and walnuts into four portions.
- Energy
- 235 kcal
- Protein
- 4,0 g
- Carbohydrates
- 23,6 g
- Fat
- 14,0 g
DinnerPotato soup with dill
Prep: 15 min Cooking: 25–30 min 4 people
- Potatoes: 700 g
- Carrots: 200 g
- Onion: 120 g
- Celeriac: 100 g
- Olive oil: 15 ml
- Dill: 20 g
- Water: 1200 ml
How to make it
- Soften the chopped onion, carrot and celeriac in the oil for 5 minutes. Add the diced potatoes and the water.
- Simmer for 20–25 minutes, until the potatoes are soft. Crush a few pieces in the pot to thicken the soup slightly. Season with salt and pepper and add the dill once the heat is off.
Thermomix adaptation
- Use a pot for the full quantity. The TM6 can chop the onion, carrot and celeriac 5 sec/speed 5.
- Energy
- 207 kcal
- Protein
- 4,4 g
- Carbohydrates
- 37,7 g
- Fat
- 4,0 g
Friday, 6 NovemberPlant-based 1.038 kcal
- Energy
- 1.038 kcal
- Protein
- 27,9 g
- Carbohydrates
- 149,1 g
- Fat
- 35,3 g
BreakfastRye bread with avocado, lemon and olive oil
Prep: 10 min Cooking: 0 min 4 people
- Rye bread: 320 g
- Avocado, flesh: 320 g
- Lemons: 1 pcs
- Olive oil: 20 ml
How to make it
- Mash the avocado with lemon juice, salt and pepper to taste.
- Spread on the bread, drizzle with the olive oil and divide into four portions.
- Energy
- 352 kcal
- Protein
- 9,0 g
- Carbohydrates
- 32,1 g
- Fat
- 20,5 g
LunchPasta with braised cabbage and mushrooms
Prep: 15 min Cooking: 30–35 min 4 people
- Dried egg-free pasta: 320 g
- White cabbage: 800 g
- Button mushrooms: 400 g
- Onion: 150 g
- Olive oil: 35 ml
How to make it
- Cabbage: finely shred the cabbage and chop the onion. Soften the onion in 20 ml oil for 5 minutes, then add the cabbage and salt. Cook over a medium-low heat for 20–25 minutes, stirring; add a tablespoon of water at a time if it sticks.
- Mushrooms: slice them and brown them in another frying pan with 15 ml oil for 8–10 minutes, until the liquid has evaporated.
- Pasta: cook it according to the packet. Keep 150 ml of the cooking water, then drain. Mix the pasta with the cabbage and mushrooms; add a little of the reserved water if needed. Finish with freshly ground pepper.
- Energy
- 414 kcal
- Protein
- 12,8 g
- Carbohydrates
- 67,3 g
- Fat
- 9,7 g
SnackBaked quinces with cinnamon
Prep: 15 min Cooking: 40–50 min 4 people
- Quinces: 700 g
- Sugar: 20 g
- Water: 150 ml
How to make it
- Cut the quinces into thick slices and remove the cores. Arrange them in a small dish, sprinkle with the sugar and cinnamon and pour the water around the fruit.
- Cover and bake at 190°C in a conventional oven for 30 minutes. Uncover and bake for another 10–20 minutes, until tender. Divide into four.
- Energy
- 65 kcal
- Protein
- 0,5 g
- Carbohydrates
- 15,5 g
- Fat
- 0,2 g
DinnerRoasted garlic soup with potatoes, no cream
Prep: 15 min Cooking: 45–50 min 4 people
- Garlic: 120 g
- Potatoes: 600 g
- Onion: 150 g
- Olive oil: 20 ml
- Water: 1100 ml
How to make it
- Garlic: put the peeled cloves in a small dish with 10 ml oil and 2 tbsp of the measured water. Cover and bake at 180°C in a conventional oven for 35–40 minutes, until very soft but not burnt.
- Soup: meanwhile, soften the chopped onion in the rest of the oil for 5 minutes. Add the diced potatoes and the rest of the water. Simmer for 20–25 minutes.
- Add the roasted garlic and the liquid from the dish. Blend with a stick blender, season with salt and pepper and heat for another 2 minutes. The garlic is weighed after peeling.
Thermomix adaptation
- The garlic is roasted separately. For the TM6, work in two equal halves: onion 5 sec/speed 5, then oil 3 min/120°C/speed 1; potatoes and water 25 min/100°C/speed 1. Add half the roasted garlic. Let the temperature drop, fit the lid and measuring cup properly, then blend for 30 sec, gradually increasing to speed 4–7. Do not use Turbo for hot liquids.
- Energy
- 206 kcal
- Protein
- 5,6 g
- Carbohydrates
- 34,2 g
- Fat
- 4,9 g
Saturday, 7 NovemberMeat · duck 1.040 kcal
- Energy
- 1.040 kcal
- Protein
- 93,9 g
- Carbohydrates
- 72,6 g
- Fat
- 41,0 g
BreakfastCottage cheese pancakes with apples
Prep: 15 min Cooking: 20 min 4 people
- Cottage cheese: 400 g
- Eggs: 2 pcs
- Wheat flour: 120 g
- Milk: 100 ml
- Apples: 300 g
- Sunflower oil: 20 ml
- Baking powder: 4 g
How to make it
- Coarsely grate the apples. Mix the cheese with the eggs and milk; add the flour, baking powder, apples and a little cinnamon. Rest the batter for 5 minutes.
- Heat a non-stick frying pan and grease it with a little oil. Spoon in 12 small pancakes. Cook over a medium-low heat for 3–4 minutes on each side, in batches, until golden and set all the way through. Allow three per person.
Thermomix adaptation
- Grate the apples separately. In the mixing bowl: the cheese, eggs and milk 15 sec/speed 4; add the flour and baking powder 10 sec/speed 3. Fold in the apples with the spatula. Cook in a frying pan as in the classic method.
- Energy
- 338 kcal
- Protein
- 16,7 g
- Carbohydrates
- 34,8 g
- Fat
- 14,5 g
LunchDuck breast with red cabbage and apples
Prep: 20 min Cooking: 40–50 min 4 people
- Duck breast, skin on: 800 g
- Red cabbage: 900 g
- Apples: 400 g
- Onion: 150 g
- Olive oil: 15 ml
- Cider vinegar: 30 ml
- Water: 150 ml
How to make it
- Side: finely shred the cabbage and onion, and slice the apples. Soften the onion in the oil in a wide saucepan for 5 minutes. Add the cabbage, vinegar, water, salt and pepper. Cover and cook over a low heat for 25 minutes, stirring. Add the apples and cook for another 10–15 minutes, until soft.
- Duck: pat the breasts dry and lightly score the skin without cutting into the meat. Season. Place them skin side down in a cold frying pan, without extra oil. Cook over a medium-low heat for 10–14 minutes, until the fat renders and the skin browns; pour off the excess fat into a heatproof bowl.
- Turn the meat over and cook for 2–3 minutes, then transfer to a baking tin at 180°C in a conventional oven for about 8–15 minutes, depending on thickness. Check for 74°C in the centre of the meat when serving it to the family. Rest for 5–10 minutes before slicing.
- Divide the meat and the side into four portions. The times are a guide; the thermometer tells you when it is done.
Thermomix adaptation
- The duck is cooked in a frying pan and in the oven. Make the TM6 side in two equal batches: onion 5 sec/speed 5; add the oil 3 min/120°C/speed 1. Add the sliced cabbage, vinegar and water: 25 min/100°C/reverse/speed spoon. Add the apples: 10 min/100°C/reverse/speed spoon. Adjust the time to how tender you want it. To serve everything at the same time, the saucepan method is more practical.
- Energy
- 414 kcal
- Protein
- 39,5 g
- Carbohydrates
- 23,0 g
- Fat
- 17,8 g
SnackPlain kefir
Prep: 2 min Cooking: 0 min 4 people
- Plain kefir: 800 ml
How to make it
- Gently shake the kefir and divide it between four 200 ml glasses.
- Energy
- 117 kcal
- Protein
- 6,6 g
- Carbohydrates
- 7,4 g
- Fat
- 6,8 g
DinnerClear chicken soup with root vegetables
Prep: 15 min Cooking: 40–45 min 4 people
- Chicken breast: 500 g
- Carrots: 250 g
- Celeriac: 150 g
- Onion: 100 g
- Parsley: 15 g
- Water: 1500 ml
How to make it
- Put the whole piece of meat into cold water in a pot of at least 3 litres. Bring to the boil, skim off the foam, then turn down the heat.
- Add the whole onion and the chopped carrots and celeriac. Simmer gently for 30–35 minutes, until the vegetables are tender and the meat reaches 74°C in the centre.
- Lift out the meat, cut it into pieces and return it to the pot. Season with salt and pepper. Sprinkle with the parsley.
Thermomix adaptation
- For this quantity, use a pot: the meat, vegetables and liquid exceed the working volume suitable for a single TM6 batch.
- Energy
- 171 kcal
- Protein
- 31,1 g
- Carbohydrates
- 7,4 g
- Fat
- 1,9 g
Sunday, 8 NovemberMeat · turkey 1.358 kcal
- Energy
- 1.358 kcal
- Protein
- 114,7 g
- Carbohydrates
- 114,1 g
- Fat
- 46,5 g
BreakfastBoiled eggs with rye bread and telemea (feta-style cheese)
Prep: 5 min Cooking: 7–10 min 4 people
- Eggs: 8 pcs
- Rye bread: 240 g
- Telemea (feta-style cheese): 120 g
How to make it
- Carefully lower the eggs into gently simmering water. Boil for 7 minutes for a creamy yolk or 10 minutes for hard-boiled eggs; for children, serve them hard-boiled.
- Cool briefly in cold water, peel and serve two eggs per person, with bread and telemea.
- Energy
- 336 kcal
- Protein
- 22,9 g
- Carbohydrates
- 23,3 g
- Fat
- 16,6 g
LunchTurkey roulade with mushrooms and polenta
Prep: 30 min Cooking: 60–75 min 4 people
- Turkey breast: 800 g
- Button mushrooms: 400 g
- Onion: 150 g
- Garlic: 10 g
- Olive oil: 25 ml
- Parsley: 15 g
- Cornmeal: 240 g
- Water: 1100 ml
How to make it
- Filling: chop the onion and mushrooms. Soften the onion in 15 ml oil for 5 minutes, add the mushrooms and cook for 10 minutes, until all the water has evaporated. Add the garlic and cook for 1 more minute. Turn off the heat, add the parsley and let it cool.
- Roulade: butterfly the turkey breast into as even a sheet as possible, pound it lightly between two sheets of baking paper and season. Spread the filling over it, leaving the edges clear. Roll it up and tie with kitchen string.
- Brush with 10 ml oil, put in a baking tin with 100 ml water and roast at 180°C in a conventional oven for about 45–60 minutes. Check for 74°C in the centre of the roulade, including the filling. Rest for 10 minutes, remove the string and slice.
- Polenta: bring 1 litre of water to the boil with salt, pour in the cornmeal in a thin stream and stir. Cook over a low heat for 15–20 minutes or according to the packet, stirring often.
Thermomix adaptation
- The filling and meat are made the classic way. TM6 polenta: heat 1 litre of water with salt for about 8–10 min/100°C/speed 1. Add the cornmeal gradually, then 20 min/100°C/speed 2, with the simmering basket on the lid instead of the measuring cup. Check the time your cornmeal needs and extend it if necessary.
- Energy
- 506 kcal
- Protein
- 56,1 g
- Carbohydrates
- 43,5 g
- Fat
- 9,6 g
SnackSmall apple and walnut galette
Prep: 20 min Cooking: 35–40 min 4 people
- Wheat flour: 120 g
- Butter: 60 g
- Water: 35 ml
- Apples: 400 g
- Walnuts: 30 g
- Sugar: 25 g
How to make it
- Pastry: rub the flour and the cold diced butter together until you get crumbs. Add the cold water, quickly bring the dough together and chill for 30 minutes; the chilling time is added to the prep time.
- Filling: thinly slice the apples. Roll out the pastry into a 25 cm disc on baking paper. Sprinkle with the chopped walnuts, add the apples and sugar, leaving a 3 cm border. Add cinnamon.
- Fold the edge over the fruit and bake at 190°C in a conventional oven for 35–40 minutes, until the pastry is golden. Leave to cool for 15 minutes and cut into four.
Thermomix adaptation
- TM6 pastry: the flour and cold butter 10 sec/speed 6; add the water 10 sec/speed 4. Bring the dough together without any extra kneading. Carry on with the chilling, filling and baking as in the classic method.
- Energy
- 344 kcal
- Protein
- 4,5 g
- Carbohydrates
- 39,7 g
- Fat
- 18,4 g
DinnerChicken soup with lemon and parsley
Prep: 15 min Cooking: 40–45 min 4 people
- Chicken breast: 500 g
- Carrots: 250 g
- Celeriac: 150 g
- Onion: 100 g
- Parsley: 15 g
- Water: 1500 ml
- Lemons: 1 pcs
How to make it
- Put the whole piece of meat into cold water in a pot of at least 3 litres. Bring to the boil, skim off the foam, then turn down the heat.
- Add the whole onion and the chopped carrots and celeriac. Simmer gently for 30–35 minutes, until the vegetables are tender and the meat reaches 74°C in the centre.
- Lift out the meat, cut it into pieces and return it to the pot. Season with salt and pepper. Add the lemon juice gradually, to taste. Sprinkle with the parsley.
Thermomix adaptation
- For this quantity, use a pot: the meat, vegetables and liquid exceed the working volume suitable for a single TM6 batch.
- Energy
- 171 kcal
- Protein
- 31,2 g
- Carbohydrates
- 7,6 g
- Fat
- 1,9 g
Daily average
- Energy
- 1.261 kcal
- Protein
- 81,8 g
- Carbohydrates
- 124,9 g
- Fat
- 47,2 g
Sum of the ingredients / 4 servings. Egg without shell: 50 g; juice used per lemon: 40 g; oil: 0.91 g/ml; milk and kefir: 1.03 g/ml. No adjustment for cooking losses or drained fat. Seasonings added to taste are not included. Wholemeal bread used as a reference for rye bread; feta as a reference for telemea; average turkey meat as a reference for the mince. Sour cream and kefir: reference labels from nutrition.json. CoFID carbohydrates are converted from monosaccharide equivalents, as in nutrition.json.
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