Kitchen lots – Menus and recipes for the week of April 15, 2019

Batch cooking (menu and recipes) for the week from April 15 to 19, 2019

Here is the new special spring batch cooking menu! I listened to your comments in the Facebook group and further simplified the recipes and steps so that there is no great difficulty and, above all, that you can keep the time of 2 hours, even if you are new to the kitchen;)

For this transfer I finished all the preparations and the kitchen in 2 h 15! The small excess is due to the brioche that takes a while to get up and then bake;) But it is very nice to have a fluffy brioche and enjoy strawberries in the morning at breakfast 🙂 (You told me it makes you want with your brioche photos posted in the group ^^)

For the roasted vegetables in my pasta salad, I used zucchini that I had left in my freezer, you can find it directly sliced ​​in the frozen food specialists (Pi ****). And in a few weeks, use fresh zucchini to redo the recipe if you liked it;)

The menu of the week and time of storage

As I usually advise you, first eat the most fragile dishes and feel free to freeze those that are likely to wait directly after preparation. You can keep them for up to 2 months without altering them in the freezer. For more information: F.A.Q. BATCH COOKING

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

Fruits and vegetables

  • 6 carrots (b 4 / c 2)
  • 1 cucumber (c)
  • 2 avocados (at 1 / d 1)
  • 120 g of mung bean sprouts (c)
  • 3 subscrines (c)
  • 6 sprigs of mint (c)
  • 150 g strawberries
  • 2 lemon (half + half + b d 1)
  • 1 lime (d)
  • 1 red onion
  • 1 yellow onion (c)
  • 1 clove of garlic (c)


  • 500 g of zucchini slices (a)

Meat / fish

  • 500 g beef steak (c)
  • 3 chicken chops (d)

Catering / Deli Service


  • 4 eggs (b 3 / e 1)
  • 57.5 cl of milk (oatmeal for me) (a 25 / b 15 / e 17.5)
  • 30 g grated Parmesan (a)
  • 100 g grated Gruyère cheese (b)
  • 200 g mozzarella (b)
  • 50 g grated cheddar cheese (d)
  • 75 g of butter

To supermarket

  • 100 g marinated olives (a)
  • 1 bottle of pesto
  • 1 jar of dried tomatoes (b)
  • 1 small sauce pot (d)
  • 8 corn tortillas (d)
  • 350 g of rice noodles (c)
  • 1 small can of corn (d)
  • 1 jar of marinated peppers (a / d)
  • 350 g flour
  • 1 package of dry baker's yeast (e)
  • 3 c. Strawberry jam

In your supermarket

  • Butter
  • Olive oil, sesame oil, rice vinegar, Nuoc Mam
  • Coarse salt
  • Bucket broth
  • Cornstarch flour
  • Salt and pepper, spices: Provence herbs, thyme, chili pepper
  • Semolina sugar, icing sugar
  • Chemical yeast
Lot of ingredients for cooking Primavera 4

The equipment required for the complete cooking session

For the realization of the recipes:

  • 1 kitchen knife
  • 1 large knife
  • 1 garlic press
  • 1 whisk
  • 1 maryse
  • 1 skillet
  • 1 large salad bowl
  • blender or blender
  • Food processor with kneader (or knead by hand in a large bowl)
  • Fine grater
  • 1 baking tray with baking paper
  • 1 rectangular cake pan, approximately 25 x 35 cm.
  • 1 cake pan

For conservation, at a minimum:

  • 1 large bowl for grilled vegetables
  • 1 large container to decorate fajitas (d)
  • 1 medium bowl for grated carrots (b)
  • 1 medium bowl for sugars / mint (c)
  • 1 medium bowl for marinated meat (c)
  • 1 medium bowl for rice noodles (c)
  • 1 small bowl for avocado sauce (a)
  • 1 small container for vegetable pickles (c)
  • 1 small bowl for guacamole (d)

Cooking Lot of the Week

Ingredient Preparation

We start with the brioche dough that should grow:

(e) Place 350 g of flour in the bowl of your food processor, add 175 ml of milk, 1 egg, 40 g of sugar, 1 package of baking yeast and 1 teaspoon. Knead salt for 5 minutes and then add 75 g of butter into small pieces. Knead for 10 minutes and then let rise for 1 hour and 30 minutes.

We prepare the marinades for the bo bun and the fajitas that should be kept fresh:

(c) Cut the beef steak into thin slices, put them on a plate, add the chopped yellow onion, the pressed garlic clove, 2 teaspoons. Of granulated sugar coffee, 2 tbsp. nuoc-mâm and 2 teaspoons. soy sauce Mix well => Store in an airtight container in the refrigerator.

(d) Cut the chicken into strips, put it on a plate, sprinkle with lemon juice, salt and pepper and then Let marinate in the fridge for 30 minutes.

Then we take care of all the vegetables and other cuts:

  • Peel the carrots, grate 4 (b) and cut the remaining two into thin sticks (c), => Store grated carrots sprinkled with the juice of half a lemon in an airtight container in the refrigerator.
  • Wash the cucumber, peel it and remove the core. Divide it into thin sticks (c),
  • Peel the red onion, cut it in half and chop it finely,
  • Chop the mint leaves and sucrines => Store in an airtight container in the refrigerator.
  • Cut the mozzarella into cubes (b),
  • Cut the dried tomatoes into strips (b),
  • Peel the strawberries and cut them into slices (e).

And finally we prepare sauces that do not require cooking:

(c) In a container with a lid put 1 teaspoon. icing sugar, 1 pinch of salt and 3 tablespoons. rice vinegar Add the carrot and cucumber pieces. Mix well => Store in an airtight container in the refrigerator.

(a) Cut the avocados in half, remove the stone and the skin, then cut them into cubes. Put 1 avocado in a blender with 25 cl of milk, pesto, parmesan and the juice of half a lemon. Mix until you get a thick sauce, adjust the seasoning. => Store in an airtight container in the refrigerator.

(D) Prepare a quick guacamole: Crush the remaining avocado with a fork, add the juice of a lemon and season with salt, pepper and chili to taste. Mix well => Store in an airtight container in the refrigerator.

Cooking / oven preheated to 180 ° C

We prepare the dish for roasted vegetables that will go directly to the oven:

(a) Place zucchini and red onion on a baking sheet lined with baking paper. Sprinkle with olive oil, sprinkle with salt flower and add a sprig of thyme. Bake for 15 minutes, stirring halfway through cooking.. => Add half the peppers and store them in an airtight container in the refrigerator once cooled.

While cooking the vegetables began to cook on the plate:

(c) Cook the rice noodles in boiling water according to package directions, then rinse with cold water to stop cooking. => Store in an airtight container in the refrigerator once cooled.

(d) Cook the chicken and its marinade in a little olive oil. Add the corn and half of the marinated peppers and continue cooking for another 5 minutes. => Store in an airtight container in the refrigerator once cooled.

At the same time, we prepare the dough for the salty cake, to bake it as soon as the vegetables are cooked:

(b) Put 100 g of flour, 50 g of cornstarch and 1 packet of baking powder in a salad bowl, mix and then dig a well there. Break 3 eggs in the well and beat vigorously. Gradually add 15 cl of milk and then 8 cl of sun dried tomato oil while continuing to mix. Season with salt and pepper, then add grated Gruyère cheese, mozzarella, sun-dried tomatoes and 1 teaspoon. of Provencal herbs. Pour into a baking sheet lined with parchment paper. Bake the cake for 45 minutes. => Store at room temperature wrapped in foil.

While the cake is in the oven, we finish preparing the brioche for baking when the cake is baked:

(e) Stretch the brioche dough into a rectangle approximately 1 cm thick. Spread with strawberry jam and cover with strawberries. Roll lengthwise and then cut into slices about 3 cm thick. Place on a rectangular plate with butter. Bake for 30 minutes, monitoring cooking. => Store at room temperature wrapped in foil.

Spring 4 batch cooking preparations

What you have to do the week

  • Pasta salad with grilled vegetables, creamy avocado sauce : Cook 300 g of short pasta and then cool under cold water. Add grilled vegetables, olives and creamy avocado sauce. Serve cold – 15 minutes –
  • Mozzarella cake and dried tomato / grated carrots: Season the grated carrots with a little olive oil and serve with the cake. 2 minutes –
  • Bo Bun: Heat a drizzle of sesame oil in a nonstick skillet, then add the meat and its marinade. Saute over high heat. Reheat the spring rolls. Prepare a large bowl per person: place the rice noodles in it, then divide the pickled vegetables, sugar, mint and bean sprouts. Add the egg rolls cut into pieces and beef. Sprinkle with nuoc-mâm sauce. – 15 minutes –
  • Chicken and lime fajitas: In each tortilla, place two tablespoons of fried chicken, a teaspoon of guacamole and one of sauce. Fold and place in a baking dish. Sprinkle with grated cheddar cheese and bake for 15-20 minutes (cooking to watch). Serve with a green salad or carrot salad.

Individual recipes

Pasta salad with grilled vegetables, creamy avocado sauce

Baked roasted vegetable dough salad with creamy pesto and avocado sauce

See the recipe

Pasta Salad Recipe
Mozzarella and Dry Tomato Cake

A summer cake full of flavor based on sun-dried tomatoes and mozzarella

See the recipe

Bò Bún

Vietnamese recipe with rice noodles with meat and spring rolls

See the recipe

Bo Bun Recipe
Brioche rolled with strawberries

The traditional rolled milk bun, but with strawberries!

See the recipe

Strawberry Brioche Recipe

They tried this Batch Cooking menu!

Agnes batch cooking
Karine's batch kitchen
Lisa's batch kitchen
Lot of kitchen per man
Magali batch cooking
Claudine batch cooking

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