6 colorful recipes for a Sunday meal to share with the family

If there is one day of the week to get together with family, it is Sunday. This moment when we release the pressure of the week, when we stop running everywhere and where we take advantage of our loved ones. So now is a good time to plan a happy family meal. For some it’s occasional, for others it’s a tradition. Regardless, we are addressing both cases with our colorful recipe ideas!

By dint of organizing this event, it may be that a routine sets in and this reunion becomes a routine with always the same 3-4 dishes that turn. In order to avoid gloomy Sundays, we unveil some culinary ideas to bring a little cheerfulness to your table. These are dishes planned for a colorful Sunday meal. Sublime, they have the art and the manner of seducing the guests with a stunning visual and intoxicating scents. Inspire you!

Carrot terrine with asparagus

Cold or hot, vegetable terrines are always a great starter idea. Here, savor one that alternates the colors of gorgeous orange carrots and white and green asparagus. The festivity invites itself as well on the plates as in the mouths.

What you need :

• 500 g of asparagus
• 500 g carrot
• 1/2 onion
• 4 eggs
• 100 g grated Gruyere
• 150 g of fresh cream
• 30 cl of milk
• 50 g flour
• 2 tablespoons of breadcrumbs
• 2 tablespoons of chervil
• Salt
• Pepper

The realization: Peel, wash and cook the carrots in slices for about 20 minutes, then mash them. Peel the asparagus carefully and remove the hard parts where most of the fibers are. Cook them for 20 minutes. Drain on a cloth. Peel and chop the onion. Brown it in 10 g of butter. Add the carrot puree and cook for a few moments over high heat to dry it out. Make a bechamel sauce: melt 70 g of butter, add the flour, stir then pour in the milk. Leave to thicken then add the Gruyère. Season then stir in the carrot puree. Preheat the oven to 200 ° C (th. 6-7). Break the eggs, separating the yolks from the whites. Incorporate the yolks one by one into the preparation, then the whisked egg whites with a pinch of salt. Butter a cake tin and sprinkle the walls with breadcrumbs. Fill the mold with the carrot mixture, distributing the asparagus evenly. Put in the oven for 1 hour. Melt the remaining 20 g of butter in a saucepan, add the crème fraîche and the chopped chervil. Add salt and pepper. Cook over low heat while stirring until the sauce thickens. Turn out the terrine and present it on a serving dish with the sauce on the side.

Eggs mimosa with spices

Yellow, red, white … The spiced mimosa egg attracts with its bright colors! And if the warm-colored visual is already mouth-watering, when tasting … it’s ecstasy! Travel to the land of sweetness guaranteed!

What you need :

• 6 eggs
• 3 tablespoons of mayonnaise
• 2 pinches of cumin
• 2 pinches of curry
• 2 pinches of paprika

The realization: Cook your eggs for 15 minutes. Once hard, cool your eggs under cold water, remove the shells and cut them in half. With a spoon, empty the eggs of their yolk. Mix the yolks with the mayonnaise using a fork. Make three small piles of this mixture, about evenly. In one, add two or three pinches of cumin, in the other curry and finally the paprika in the third. In four half-eggs, replace each mixture. You will therefore have three mimosa eggs of different flavors. Enjoy your meal.

Cod bouillabaisse with potatoes

Not only does this traditional Mediterranean dish give off the scent to die for, but it also looks fabulous. When it arrives on the table, its red-orange tomato broth and its sea-colored garnish leaves no one indifferent. We immediately want to eat everything!

What you need :

• 1 kg of cod
• 1 kg of potatoes
• 2 tomatoes (or a can of crushed tomato
• 2 fennel
• 3 onions
• 4 cloves of garlic
• 1 tablespoon chopped parsley
• Bouquet garni
• 2 pinches of saffron
• 2 tablespoon olive oil
• Salt
• Pepper

The realization: Soak the cod for 24 hours in cool water. Drain it carefully. Peel the onions and garlic cloves. Chop the onions and cut the garlic cloves in half. In a Dutch oven, brown them for 5 to 6 minutes over low heat in olive oil. Add the crushed tomatoes and the bouquet garni. Pepper lightly. Wet with 1 liter of water. Leave to cook for 15 minutes. Cut the fennel bulbs in half and then into 1 cm slices. Peel the potatoes then cut them into quarters. Add these vegetables to the pot. Continue cooking for 20 minutes. Flavor the broth with the saffron. Place the cod fillets on the vegetables without pressing them down. Add pepper and continue cooking for 10 minutes, covered. Sprinkle with parsley and serve, accompanied by the rouille sauce (leftover vegetables can be mixed into the broth to make a soup).

Old-fashioned veal blanquette

Don’t worry, the “old-fashioned” supplement attached to the recipe does not announce a weak seasoning, but simply the reintroduction of ingredients that are no longer used in modern veal blanquette. It keeps all its colors and flavors that we know so well.

What you need :

• 1 kg of veal shoulder
• 6 carrots
• 1 leek
• 2 yellow onions
• 200 g baby onion
• 4 cloves
• 300 g mushroom
• 2 sprigs of thyme
• 2 stalks of celery
• 2 cloves garlic
• 1 bay leaf
• Sprig of chervil
• 1/2 lemon
• 70 g flour
• 10 cl of fresh cream
• 2 egg yolks
• 100 g butter
• Salt
• Pepper

The realization: Soak the small onions in a bowl of cold water. Cut the veal into large cubes. Peel the carrots and cut them into large sticks. Peel the yellow onions, prick them with the cloves. Wash and slice the leek and celery into julienne, and place them in a bouquet garni with thyme and bay leaf. Peel the garlic cloves. In a pressure cooker, place the meat, carrots, bouquet garni, pitted onions and garlic cloves. Cover with water, season and simmer for 1 hour. Cut the mushrooms into strips. Drain the mushrooms.

In a saucepan, boil 20 cl of water and the juice of half a lemon. Salt and immerse the mushrooms for 3 minutes over high heat. Drain and peel the small onions. Make them “glaze” in a saucepan with 30 g of butter and 1 glass of water. Salt and cook for 25 minutes. In a saucepan, melt the rest of the butter and add the flour. Stir and let brown for a few minutes, whisking. Let cool. When the meat has finished simmering, collect 1 liter of broth, filter it and pour it into the saucepan containing the soft butter plus the flour while whisking. Bring everything to the boil and let heat for 5 minutes over low heat. Season. Beat the egg yolks and stir in the cream. Add a ladle of broth, mix and pour everything back into the saucepan. Drain the meat, carrots, onions and mushrooms, cover them with the hot sauce. Sprinkle with the juice of half a lemon and serve. You can also reserve everything in a saucepan and reheat over very low heat before serving.

Tatin pie

The pretty brown color obtained by the caramelization of apples makes the tarte tatin irresistible. We melt just by seeing it. At the table, this dessert is a real eye-catcher and whets all appetites.

What you need :

• 8 golden apples, very yellow
• 100 g butter
• 1 roll of puff pastry
• 100 g caster sugar
• 2 sachets of vanilla sugar
• Cinnamon

The realization: Peel the 8 whole golden apples, cut them in half, and remove the core without breaking up the halves. In a non-stick round pie dish, melt the butter directly on the heat. Add the fine sugar to the dish, and lower the heat to make a caramel. Arrange the reconstituted apples in a crown in the dish, put one or two in the middle. Flatten with a spatula from time to time, the apples should poach in the caramel, which should not turn black, but just golden. Sprinkle the apples with vanilla sugar and cinnamon. Take everything off the heat, and cover with puff pastry, pressing well on the edges. Bake at 180 ° C (th.6), for 35 to 40 minutes. Enjoy lukewarm.

Strawberry tiramisu

It’s “THE” dessert that hits the mark every time! This time we add some fresh strawberries which will give it a more cheerful look thanks to their beautiful flamboyant red color. We kill two birds with one stone, the eyes and taste buds are totally won over.

What you need :

• 500 g of strawberries
• 1/2 lemon
• 4 fresh eggs
• 250 g of mascarpone
• 150 g of sugar
• 12 spoon cookies

The realization: Two hours in advance, place the spoon cookies in a dish. Wash the strawberries with water, hull them and cut them into quarters, then arrange them in a dish.

Drizzle the strawberries with lemon juice and 30 g of sugar. Mash the strawberries with a fork then arrange the well-soaked cookies in sufficient quantity. Put the preparation in the fridge. At the same time, separate the yolks from the egg whites. Beat the yolks with 120 g of sugar until you have a white mixture. Add the mascarpone then mix. Beat the egg whites by adding 30 g of sugar. Gently incorporate the egg whites and mix together egg yolk, sugar and mascarpone. Pour the preparation over the soaked cookies. Pour the rest of the coulis over it, then refrigerate.

From now on, you will no longer be able to say that you have no idea for your Sunday meal menu. We gave you recipes from starter to dessert. Treat yourself !