The Week End Dinner Menu Ideas

Here’s the end of the week. What are you going to prepare for your dinners? Here are some propositions that we would like to share immediately! You’ll see that apricot is taking good care of our taste.

Starter: Glazed Apricot Cheese Cake

Let’s begin unusually with a sweet appetizer. The apricot season is soon coming to an end, so why not dedicate your summer evening to this fruit through some gourmet recipes?

Serves 4:

  • 125 g Philadelphia creamy cheese
  • 75 g icing sugar
  • 200 g cottage cheese
  • 125 g pure butter biscuits
  • 2 beautiful apricots


In a bowl, mix the cottage cheese with the Philadelphia cheese and icing sugar, whisk it all. Blend diced or mixed apricot into the cheese mixture. Distribute the whole in transparent cups, cover with plastic wrap and freeze for at least 2 hours.
Place the biscuits in a freezer bag and crush them into coarse crumbs with a rolling-pin.
Take the cups out 15 minutes before serving and sprinkle with cookie crumbs and, why not a dried apricot?

Main Course: Cannelloni Stuffed with Ricotta

A very good dish with fragrant smells of summer, that’s what we propose today! A treat!

For 4 / 6 people (depending on appetite)

  • 12 cannelloni
  • 500 g ricotta
  • 50 g grated cheese
  • 2 stalks of basil
  • Salt, pepper
  • 500 g very ripe tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil


Prepare tomato sauce. Peel and chop the onion and garlic. Remove stems from tomatoes and plunge them into boiling water. Peel, seed and cut into cubes. Mix the diced tomatoes with the concentrate, garlic, onion, vinegar and oil, so as to obtain a fine purée. Pour the puree into a saucepan, season and keep warm over low heat, stirring regularly.

Remove the leaves and finely chop the basil. Mix ricotta cheese with basil and add salt and pepper.

Preheat oven to 180 ° C. Using a small spoon or pastry bag, stuff the cannelloni with ricotta. Prepare and store them in a baking dish. Drizzle with tomato sauce, sprinkle with grated cheese and bake for 20 minutes. Serve right out of the oven.


Dessert: Kiwi Salad

Kiwis are not just sweet and tasty but also a big source of vitamins. As they mix well with various other ingredients like fruits or even meat, you can use them for adding depth to you entries, or for some refreshing desserts salads, as well as crumbles cakes. We’ll find apricots again for closing this summer evening dinner!

For 4 Person 

  • Kiwi: 4
  • Banana: 1
  • Strawberry: 100 g
  • dried apricot: 4
  • Apple: 1
  • White grape: 15
  • Red grape: 15
  • almond syrup: 2 c. soup
  • grated coconut: 1 tablespoon


Peel the kiwis and bananas and cut them into slices.
Wash strawberries, remove tails and cut them in half. Wash and seeded grapes.
Cut the apricots into quarters.
Wash apples, cut into four quarters and remove their core. Itemize it thinly.
Put all the fruits in a bowl, sprinkle with almond syrup and coconut.
Mix and serve immediately.

Share your ideas and menu themes! What about your own dinner recipes for this week-end?

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