Batch cooking Winter # 8 bis – February 2020 – Week 7


Batch cooking (menu and recipes) for the month of February 2020 – Week 7

Good morning to everybody! I hope you are well and that you like this new batch menu! It is a small menu that took me less than 2 hours: 1 hour and 30 minutes of preparation + the last cooking during which I stored my kitchen. It was fast, especially thanks to my new cooking partner, Cookeo, which allowed me to reduce cooking times. However, as always, you can do very well without it! For the bourguignon express, a simple traditional pressure cooker will be enough and otherwise you can cook over low heat (then start this cooking first). Also for the soup, you can prepare it in the pan by extending the cooking time according to the lentils you choose (between 25 and 40 minutes).

All preparations for this week can be frozen:

  • for pizza you can freeze all the elements apart: raw dough in a ball, mashed and diced pumpkin;
  • Bourguignon and soup freeze very well as they are and will also be good for reheating;
  • For tacos, you can freeze the filling and tortillas separately.

Have a good week and have a good batch!


The menu of the week and storage time.

As I generally advise you, first eat the most fragile dishes and do not hesitate to freeze the ones that are most likely to wait, directly after their preparation (dishes followed by a * can be frozen).

The dishes marked "V" are vegetarian and the dishes marked "Ve" are vegan. Dishes with the mention "Cookeo" are prepared with the robot but can be made without it.

For more information: F.A.Q. BATCH COOKING (you will also find the answer to the famous question of "why only 4 dishes?" ^^)

  • (a) Pumpkin, blue and walnut pizza * (raw dough and decorate separately) (V) – 2 days in the refrigerator
  • (b) Bourguignon Express beef * (Cookeo) – 3/4 days in the refrigerator
  • (c) Cauliflower and sweet potato vegetarian tacos * (only garnish) (Fr) – 4/5 days in the refrigerator
  • (d) Lentil and sweet potato soup * (Cookeo) (Fr) – 4/5 days in the refrigerator

Do you need a fifth plate? Add a pasta gratin with blue cheese, pears and nuts that will be perfect with raw vegetables.

The fifth dish is on the automatic shopping list, if you don't want to add it, simply reduce the portions to 0


The weekly shopping list for 4 people / 16 portions (around € 50)

Fruits and vegetables

  • 500 g of potirmarron or butternut squash
  • 1 butternut squash, approximately 600 g (a)
  • 5 carrots or approximately 500 g (b 3 / d 2)
  • 1 cauliflower (c)
  • 700 g sweet potato (c 350 / d 350)
  • 2 celery stalks (d)
  • 400 g mushrooms (b)
  • 1 avocado (c) /will be used in the week/
  • 2 files (c) / 1 will be used during the week /
  • 2 onions (b 1 / d 1)
  • 5 cloves of garlic (c 1 / d 4)

Meat / fish

  • 800 g of veal for bourguignon (b)
  • 200 g smoked belly (b)

Cremerie

  • 16 cl of milk animal or plant (TO)
  • 200 g of blue (a) /will be used in the week/

To supermarket

  • 30 cl of red wine (b)
  • 200 g of cooked red beans (c) or 80 g raw soak and cook the day before
  • 200 g of raw beluga or green lentils (d)
  • 1 sachet of dehydrated baker's yeast
  • 30 g of nuts without shell (a) /will be used in the week/
  • 50 g cashews (c)
  • 8 corn tortillas (c) /will be used in the week/

In your supermarket

  • Olive oil
  • Flour (at 500 g / b)
  • Vegetable broth (d 1.5 L)
  • Salt and pepper, spices: 1 bouquet of herbs (b), ground cumin (c / d), espelette pepper (c), smoked paprika (c / d), oregano (c), garlic semolina (c), coriander ( d), cinnamon (d)
  • Hot sauce (Optional)
Batch cooking Winter 8 - Ingredients
Batch cooking Winter 8 – Ingredients

Ingredients and preparations to also provide accompaniments.

  • Plan a green salad or raw vegetables to accompany the pizza;
  • I served beef bourguignon with pasta and the rest of the pumpkin squash;
  • I put a little green salad (chews now) with the tacos;
  • I just went with the soup toasted bread slices, but you can also add a protein (cold meats, eggs, tofu, …)

The necessary equipment for the complete sale of batch cooking.

For the realization of the recipes:

  • 1 large knife
  • 1 kitchen knife
  • 1 salad bowl
  • 1 oven plate
  • Cookeo O pressure cooker
  • 1 blender or blender
  • 1 dough mixer (optional)

For conservation, at a minimum:

  • 1 large container for Burgundy
  • 1 large soup bowl
  • 1 large vegetable bowl
  • 1 medium bowl for walnut dice
  • 1 medium bowl for pumpkin puree
  • 1 small jar for taco sauce

Cooking Lot of the Week

Preheat the oven to 200 ° C.

Preparations and cooking to start first:

(a) Sow the pumpkin and then cut it into slices (it is not necessary to peel it if it is organic) and then place it in a plate covered with baking paper. Sprinkle with olive oil, salt and pepper. Bake for 25 to 30 minutes or until vegetables are tender. At the end of cooking, cut half of the nut into cubes and reduce the pumpkin and the rest of the nut to puree. => Put in airtight containers and allow to cool completely before closing and placing in the refrigerator.

5 minutes puis 25 minutes de cuisson

The raw materials are cut and prepared:

  • Peel the onions and shallots, then chop them finely;
  • Peel and dehydrate garlic cloves;
  • (b / d) Peel the carrots and cut 3 into rings and 2 into small cubes;
  • (b) Brush the mushrooms and cut them into strips;
  • (c) Remove cauliflower leaves and cut into florets;
  • (c / d) Peel the sweet potato, cut half into cubes and the other half into small dice (brunoise);
  • (d) Peel the celery and cut it into sections; cut the leaves into large pieces;
  • (b) Cut the smoked breast into large pieces of bacon;
35 minutes

Then we embark on the preparations:

(c) Place the cauliflower flowers and 350 g of sweet potato cubes in a salad bowl and sprinkle generously with olive oil, add 1/2 teaspoon ground cumin, 1 pinch of Espelette pepper, 1 teaspoon of garlic semolina and 1 teaspoon of dried oregano. Mix well and then pour a plate covered with baking paper (you can reuse the pumpkin). Bake for 20/25 minutes, stirring occasionally. Remove from the oven, add the 200 g of red beans. => Allow to cool completely and then put in an airtight container in the refrigerator.

5 minutes puis 25 minutes de cuisson

(B) / Preparation for Cookeo which can also be done in a pressure cooker/ Start the Manual / Classic cooking / Browning program and sauté the smoked bacon and 1 chopped onion for 2 minutes in the Cookeo tank. Add the meat for bourguignon and let it brown on all sides. Add the carrot slices, mushroom slices and 1 bouquet of herbs, mix well and cook for another 2 minutes, stirring. Sprinkle with 2 tablespoons of flour, mix and then add 30 cl of red wine and 10 cl of water. Salt and pepper to taste, mix well and start cooking under pressure for 35 minutes. => Allow to cool completely and then put in an airtight container in the refrigerator.

10 minutes puis 35 minutes de cuisson

(a) Prepare the pizza dough: put 500 g of flour and 1 envelope of baker's yeast in a bowl or the bowl of a robot. Add 2 teaspoons of salt. Form a well and pour 16 cl of water, 16 cl of milk (animal or vegetable) and 1 tablespoon of olive oil. Mix by kneading by hand or with the robot hook, until the dough becomes flexible and comes off the walls (even if it is slightly soft and sticky). It will take 5-10 minutes. Form a ball, then cover the container with an adhesive film (or bee wrap) and place in the refrigerator.

20 minutes

(c) Taco sauce: put 50 g cashews in a blender or a blender. Add 1 clove of garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 pinch of salt and lemon juice. Add some water and mix. Gradually add water until you have a creamy sauce. => Place in a fresh jar

10 minutes

(D) / Preparation for Cookeo which can also be done in a pan extending cooking time / Put a drizzle of olive oil in the Cookeo tank and start the Manual / Classic cooking / Browning program and brown 1 chopped onion and 4 pressed garlic cloves. Add chopped carrots and sweet potatoes and celery stalks. Sprinkle with 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground coriander and a pinch of cinnamon, salt and pepper. Cook, stirring for 2 minutes, then cover with 1.5 liters of broth. Add 200 g of lentils, mix and then start cooking under pressure for 12 minutes. At the end of cooking, leave it warm and take half of the soup to mix it. Return the mixed soup and celery leaves to the bowl and mix well. Cook for another 2 minutes in Manual / Classic / Simmer mode. => Allow to cool completely and then put in an airtight container in the refrigerator.

5 minutes puis 14 minutes de cuisson

Let the last cooking finish while filling the dishwasher and turning it over. A little clean in the kitchen and it's time to let everything cool (no more than 2 hours at room temperature) before closing tightly or vacuuming and placing in the refrigerator. You can directly freeze all preparations if you wish. Here you are, quiet for the week!

Temps total Batch Hiver #8 2020 Cuisine Addict: 1h44
(1h30 de préparation + dernière cuisson 14 min)

Batch cooking Winter 8 - Preparations
Batch cooking Winter 8 – Preparations

What you have to do the week

  • Pumpkin, blue and nut pizza : Take out your dough and knead quickly. Separate into 4 pieces and spread in a circle on baking paper. Decorate each dough with a little pumpkin puree, add diced blue cheese, walnut cubes and some nuts. Bake for ten minutes at 200 ° C.
  • Veal Bourguignon Express : Simply reheat in a pan (or Cookeo) and serve with pasta and the rest of the pumpkin puree.
  • Vegetarian cauliflower and sweet potato tacos : Reheat the tortillas and the cauliflower preparation in the oven or in the microwave. Meanwhile, crush the avocado and add the juice of a lime. Season with salt, pepper and Espelette pepper. Decorate the tortillas with the vegetables, a little avocado puree and cover with the cashew sauce.
  • Lentil and sweet potato soup : Only to heat

Individual recipes

Pumpkin, blue and nut pizza

An amazing pumpkin and blue cheese pizza

See the recipe

Pumpkin and blue cheese pizza recipe
Beef Bourguignon Express with Cookeo

A delicious beef bourguignon made in less than an hour!

See the recipe

Bourguignon recipe with Cookeo
Vegetarian cauliflower and sweet potato tacos

Well-stocked 100% vegetarian tacos

See the recipe

Vegetarian Taco Recipe
Cookeo lentil and sweet potato soup

A full and abundant soup

See the recipe

Cookeo Lentil Soup Recipe

Pasta and blue cheese gratin, pears and nuts

A gratin pasta filled with Fourme d & # 39; Ambert and pear flavors.

See the recipe


They tried this Batch Cooking menu!

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