Kitchen lots – Menus and recipes for the week of April 15, 2019
Posted On décembre 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
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
Olive oil, sesame oil, rice vinegar, Nuoc Mam
Salt and pepper, spices: Provence herbs, thyme, chili pepper
Semolina sugar, icing sugar
The equipment required for the complete cooking session
For the realization of the recipes:
1 kitchen knife
1 large knife
1 garlic press
1 large salad bowl
blender or blender
Food processor with kneader (or knead by hand in a large bowl)
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
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.
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.
Pasta salad with grilled vegetables, creamy avocado sauce
Baked roasted vegetable dough salad with creamy pesto and avocado sauce
See the recipe
Mozzarella and Dry Tomato Cake
A summer cake full of flavor based on sun-dried tomatoes and mozzarella
See the recipe
Vietnamese recipe with rice noodles with meat and spring rolls
See the recipe
Brioche rolled with strawberries
The traditional rolled milk bun, but with strawberries!