Culy’s weekly menu for July 18 to 24

Must Try

Thinking about what to eat every week can be quite a challenge. To ensure that you do not put the same dishes on the table every week, we are happy to inspire you with handy weekly menus. Because we have the summer in our minds, we imagine ourselves a few times this week to distant Mexico. But there is much more goodies from all over the world.

> Need more inspiration? View all weekly menus!


We admit: stew in the middle of summer might be a bit daring, but why wouldn’t it be possible? This sweet potato stew with kimchi and pork belly is the perfect opener for this weekly menu, because it immediately sets the tone.

Sweet potato stew with kimchi

> To the recipe: Sweet potato stew with kimchi and pork belly


Yes, there it is: our first trip to Mexico! And although you may not immediately think of pot roast in the summer, Mexican cuisine is full of them. There is a lot of lime in it which keeps the whole fresh, but of course also a pepper. This makes you sweat and seems – according to age-old theories – to be the perfect way to cool down. We believe that!

These barbacoa tacos are a showstopper on your weekly menu and may require a little more kitchen hours than the average AVG, but then you have something!

Tacos with barbacoa and pineapple

> To the recipe: Tacos with (Mexican) barbacoa and pineapple


Vegan Wednesday this week! Culy’s Winnie recently discovered that when you swap your chicken for a meaty mushroom, thread it all on a skewer, marinade it and put it on the BBQ, you get a delicious yakitori. You want to taste that! So crank up your barbecue and make it. Tip: not a fan of yakitori? Marinate your mushroom in your favorite satay marinade and follow the same method. Add a little satay sauce and atjar and it’s just like real.

Vegan mushroom yakitori from the barbecue

> To the recipe: Mushroom yakitori from the BBQ


Hasta la vista,  this is Mexico’s second time this week and also the last. When we saw our girl crush Ixta Belfrage  grilling chicken with mango, pineapple and lime in a cooking video, we knew: we want to make that too. We adapted the recipe for all Culy readers and say with hand on heart: this Mexican-inspired chicken is delicious!

Mexican chicken with mango

> To the recipe: Mexican chicken with mango, pineapple and lime


Weekend! And therefore a boozy Friday  with this Bloody Mary gazpacho! Gazpacho is a cold soup, so we don’t boil off the alcohol. No, we’ll let the vodka flow freely. This recipe is therefore not kids-proof, but of course you can omit the vodka for a ‘normal’ gazpacho. Also tasty.

Bloody Mary gazpacho

> To the recipe: Bloody Mary gazpacho


After all that procrastination this week’s menu, we’re taking it easy this weekend. Tomatoes steal the show in this quick summer tomato tart. A star role that they quite rightly fulfill, because in the summer you see tomatoes in the most beautiful shapes and colours. Stock up on them quickly when they’re at their ripest and juiciest and use them to make this tasty tomato pie.

Summer tomato tart with ricotta

> To the recipe: Super fast summer tomato tart with ricotta


Just put in place before the new week starts. This week’s menu was one of boldness, lots of it, fat and tasteful. That is why we close the weekly menu with a balanced yet funky salad. This summery plum salad with Pecorino and balsamic vinegar is an original summer salad with prunes from the barbecue. And that’s very tasty: with meat, with fish or with whatever exciting thing is baking on that grid.

summer plum salad

> To the recipe: Summer plum salad with Pecorino and balsamic vinegar

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