Ramadan Evening Menu: tuna puff pastries, vegetarian pizza, chicken soup and quick tiramisu

Ingredients

• 1 boîte (150 g) Canned tuna (Drained)
• 300 g Precooked potatoes (Cut into small dice)
• 2 c. à soupe Fresh parsley (Chopped)
• 100 g Grated cheese (Emmental or hard cheese blend)
• 1 Egg yolk (Diluted with 1 c. à soupe water and 1 c. à soupe milk)
• 1 rouleau (275 g) Puff pastry (Thawed)
• 30 g Butter
• 1 c. à soupe Sunflower oil
• 1 petit Leek (Cleaned and sliced)
• 150 g Boneless chicken (Cut into small dice)
• 1 Zucchini (Diced)
• 2 Carrot (Sliced)
• 1 c. à soupe Fresh coriander (Chopped)
• 1 cm Fresh ginger (Grated)
• 30 g All-purpose flour
• 750 ml Boiling water
• 150 ml Liquid fresh cream 30 % MG
• 300 g Flour (for pizza dough)
• 5 g Active dry yeast
• 1 c. à café Salt
• 1 c. à café Dried oregano
• 190 ml Water (for dough)
• 2 c. à soupe Olive oil
• 1 Garlic clove (Sliced)
• 1 petit Onion (Sliced)
• 200 g Tomato pulp (concentrated) (Fine, equivalent to 2 large grated tomatoes)
• 1 c. à café Tomato concentrate
• 1 pincée Sugar (To balance acidity)
• 80 g Emmental cheese (Grated)
• 80 g Mozzarella (Sliced)
• 1 Eggplant (Thinly sliced)
• 1 Red bell pepper (In strips)
• 1 Green bell pepper (In strips)
• 150 g Fresh mushrooms (Sliced)
• 400 ml Liquid fresh cream 30 % MG (for tiramisu)
• 125 g Mascarpone
• 45 g Fine granulated sugar
• 1 c. à café Liquid vanilla extract
• 200 g Ladyfinger biscuits (savoiardi) (About 12 biscuits)
• 200 ml Strong coffee (Cooled)
• 2 c. à soupe Unsweetened cocoa powder (For dusting)

Instructions

1. Prepare the puff pastry filling

   Drain the tuna, mix it with the diced precooked potatoes, parsley, salt, pepper and a little grated cheese.

   Time: PT10M

2. Form the mini croissants

   Cut the puff pastry into triangles, place a small spoonful of filling, add a bit of cheese, roll into a croissant shape and brush with the diluted egg yolk.

   Time: PT10M

3. Bake the puff pastries

   Bake the croissants on a sheet lined with parchment paper in a preheated fan oven at 200°C for 20 minutes until golden.

   Time: PT20M

   Temperature: 200°C

4. Prepare the soup base

   Melt the butter with the sunflower oil in a pot, add the sliced leek and sauté for 3 minutes.

   Time: PT5M

5. Cook the chicken and vegetables

   Add the diced chicken, zucchini, carrots, coriander, grated ginger, season with salt and pepper, cover and cook for 2 minutes.

   Time: PT5M

6. Thicken the soup

   Sprinkle 30 g of flour, stir quickly, then pour 750 ml of boiling water while stirring to avoid lumps. Simmer for 15 minutes over medium heat.

   Time: PT15M

7. Finish the soup

   Stir in 150 ml of fresh cream, bring to a boil for 1 minute then remove from heat.

   Time: PT2M

8. Prepare the pizza dough

   Mix 300 g flour, 5 g dry yeast, salt and oregano. Add 190 ml warm water and 1 c. à soupe olive oil, knead for 3 minutes until a supple dough forms.

   Time: PT10M

9. Prepare the tomato sauce

   Sauté garlic and onion in a drizzle of olive oil, add the tomato pulp, concentrate, a little water, season with salt, pepper, oregano and a pinch of sugar. Bring to a boil for 2 minutes then let cool.

   Time: PT10M

10. Preheat the oven for the pizza

    Preheat the oven to 250°C static heat (do not use fan).

    Time: PT0M

    Temperature: 250°C

11. Shape the pizza dough

    Divide the dough into two balls, let rest 1 minute, then roll each ball into a 20‑25 cm disc on a floured sheet or parchment paper.

    Time: PT5M

12. Top the pizzas

    Spread tomato sauce on each disc, sprinkle with Emmental, add mozzarella, then arrange strips of eggplant, bell peppers, onions and mushrooms. Drizzle with a little olive oil and sprinkle oregano.

    Time: PT5M

13. Bake the pizzas

    Bake the pizzas on the lowest rack of the oven for 12‑15 minutes until the crust is golden and the cheeses melted.

    Time: PT15M

    Temperature: 250°C

14. Prepare the tiramisu cream

    In a bowl, whisk 400 ml liquid cream with 125 g mascarpone, 45 g fine sugar, vanilla extract until a firm but not grainy consistency is reached.

    Time: PT10M

15. Soak the biscuits

    Prepare 200 ml of cooled strong coffee, quickly dip each biscuit with a spoon.

    Time: PT5M

16. Assemble the tiramisu

    In a dish, place a layer of soaked biscuits, cover with cream, repeat to make two layers, finish with a smooth cream layer.

    Time: PT5M

17. Chill

    Place the tiramisu in the refrigerator for at least 1 hour (or up to 2 hours) before serving, then dust with bitter cocoa.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

70 g

Fat

28 g

Fiber

6 g