Preparation:
Breakfast – Baked ricotta with chorizo and tomatoes
- Grease a small ovenproof dish with olive oil and place the ricotta in it.
- Chop the garlic cloves and add them to the cheese along with salt, freshly ground pepper and Provençal herbs. Gently mash the ingredients with a fork. Sprinkle the top with grated cheddar.
- Cut the cherry tomatoes and chorizo in half, mix with olive oil and a pinch of salt. Arrange them in the dish next to or around the ricotta.
- Place in the oven on a deep baking tray and bake according to the instructions shown on the display.
- After baking, drizzle the ricotta with honey and sprinkle with fresh basil leaves.
Lunch – Chicken Rolls with Prosciutto and Halloumi
- Cut the chicken into thin slices and pound gently. Season with salt and pepper. Cut the halloumi cheese into slices.
- On each piece, place spinach leaves, a slice of halloumi cheese and dried tomatoes. Wrap it into a roll.
- Using a mandolin slicer, cut the zucchini into thin slices and wrap them around the chicken. Place in an ovenproof dish.
- Cut the potatoes and tomatoes into pieces, add salt, pepper and herbs. Place on the edges of the dish.
- Put it in the oven on a flat baking tray and bake according to the instructions shown on the display.
Dinner – Filo Pastry with Asparagus and Parma Ham
- Grease the ovenproof dish with butter. Arrange the crushed filo pastry slices so that they fill the entire pan.
- Place the sliced asparagus, dried tomatoes and Parma ham, slices of blue cheese and Camembert, and chopped chilli and garlic on the dough.
- Pour whisked eggs over the ingredients, place in the oven on a rack and bake according to the instructions shown on the display.
Chef's suggestion:
Due to the short time between each step, prepare all steps before you start baking.
Daily meal prep meat
