Batch cooking August 2021
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- Bring 1 cup butter to room temperature.
- Peel 3 small sweet potatoes (2 cups) and cut into 1 cm x 1 cm cubes.
- In a pot, bring water to a boil and cook the 3 sweet potatoes for 15 minutes or until fully cooked. Drain and mash with a potato masher. Set aside.
- Cut 10 to 12 small red potatoes into 1 cm x 1 cm cubes.
- Place the 10 to 12 red potatoes in a large pot with a little salt. Cover with water and bring to a boil. Cook for 15 minutes or until the potatoes are tender.
- Drain and let stand. (The potatoes will release their steam and absorb the wet ingredients in the recipe more easily.)
- Chop 5 green onions, 2 red peppers and ¼ cup fresh dill, and set aside.
- Butter and flour a 10-inch tube pan.
- In a large bowl, combine 3 cups flour, 2 tsp baking powder, ½ tsp baking soda and 1 tsp nutmeg. Set aside.
- In another large bowl, using an electric mixer, beat 1 cup softened butter, 1 cup packed brown sugar and ½ cup molasses for 1 minute. Add 2 cups mashed sweet potatoes and 4 eggs. Beat for another minute.
- Add the flour mixture to the sweet potato mixture and stir with a wooden spoon until smooth. This is when adventurous eaters can add 1 cup walnuts.
- Pour the batter into the pan.
- Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool, then turn out of the pan. Freeze in slices in an airtight container.
- Place the cooked red potatoes in a large bowl. Add ¼ cup olive oil, 1 cup crumbled cooked bacon, 1 chopped red pepper, 2 chopped green onions, 1 cup freshly grated Parmesan, ¼ cup chopped fresh dill, salt and pepper. This is when adventurous eaters can replace the Parmesan with 1 cup smoked Gouda cut into small cubes.
- Zest and juice 1 lemon and add to the red potato mixture. Mix well and adjust the salt and pepper as needed. Refrigerate in an airtight container.
- Cut 1 cup cauliflower into small florets and set aside.
- Chop 4 garlic cloves and 1 small red onion, and set aside.
- Cut 300 g skinless salmon into 1 cm x 1 cm cubes and set aside.
- In a large skillet over medium-high heat, heat 2 tbsp olive oil and sauté all the diced salmon, the chopped red onion and 2 garlic cloves for 2 minutes.
- Add 1 cup small cauliflower florets, 1 cup canned diced tomatoes, ½ cup Kalamata olives and 2 tbsp wine vinegar. Season with salt and pepper to taste.
- Simmer uncovered for 15 minutes or until the liquid has almost completely evaporated. Serve hot or cold on mini pitas. Sprinkle with Parmesan just before serving. This is when adventurous eaters can add ¼ cup chopped fresh basil.
- Chop 3 tbsp sun-dried tomatoes and set aside.
- In a food processor, grind ¾ cup pretzels into crumbs and set aside.
- Still using the food processor, blend 1 can (540 ml) rinsed and drained chickpeas, ½ cup quick-cooking oats, 1 cup ricotta, 3 tbsp chopped sun-dried tomatoes, 2 chopped garlic cloves, 2 tsp herbes de Provence, salt and pepper. If needed, add a few more oats if the mixture is too wet, or a little water if it's too dry, so that it holds together well.
- Spread all the pretzel crumbs in a shallow dish.
- Shape the chickpea mixture into small balls about the size of ping-pong balls and coat them well with the pretzel crumbs.
- In a skillet over medium heat, heat ¼ cup olive oil and cook the balls for 10 minutes or until golden on all sides. Store in an airtight container and reheat just before serving with the turmeric mayonnaise.
- In a bowl, mix ½ cup mayonnaise, 1 tsp turmeric, salt and pepper. Serve with the crispy bites. This is when adventurous eaters can add 1 tbsp Dijon mustard and 1 tbsp honey to the mayonnaise mixture.
- Chop 1 celery stalk, 6 small sweet pickles and 2 cups leftover cooked meat or cold cuts. Place these ingredients in a large bowl.
- Add 2 tbsp olive oil, ¼ cup mayonnaise, 1 tbsp Dijon mustard, and salt and pepper to taste. Mix well and serve in hot dog buns. This is when adventurous eaters can add ¼ cup pickled hot peppers.
- Place 1 cup quick-cooking oats in a blender and grind into a fine powder. Add 2 cups milk (or, for adventurous eaters, 2 cups coconut milk), 2 cups plain Greek yogurt, 2 cups fresh strawberries, 1 ripe banana, ¼ cup maple syrup and ½ tsp vanilla extract.
- Blend until smooth. Feel free to pour the smoothie mixture into popsicle moulds for a frozen snack.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 food processor
- 1 blender
- 1 electric mixer
- 1 wooden spoon
- 1 large skillet
- 2 large pots
- 1 tube pan (10 inches)
- Empty containers (for storage or freezing)