sweet potato cake
Crispy bites and turmeric mayonnaise
Rolls with tuskis
Oat and Strawberry Smoothie
Salmon antipasto on mini pitas
Potato salad with dill

Batch cooking July #2

0 comments

Fruit and vegetable section

  • 60 ml (¼ cup) fresh basil (if adventurers version of salmon antipasto)
  • 60 ml (¼ cup) fresh dill, chopped
  • 4 minced garlic cloves
  • 1 small red onion
  • 250 ml (1 cup) cauliflower
  • 1 stalk of celery
  • 2 red peppers
  • 5 green onions
  • 10 to 12 small red potatoes
  • 1 lemon
  • 3 small sweet potatoes (2 cups)
  • 500 ml (2 cups) chopped fresh strawberries
  • 1 ripe banana


Dry products section

  • 1 can of 540 ml of chickpeas
  • 375 ml (1½ cups) quick-cooking rolled oats
  • 45 ml (3 tbsp.) sun-dried tomatoes preserved in oil
  • 250 ml (1 cup) canned diced tomatoes
  • 10 ml (2 tsp.) Herbes de Provence
  • Salt and pepper from the mill
  • 180 ml (¾ cup) pretzels
  • 180 ml (¾ cup) olive oil
  • 180 ml (¾ cup) mayonnaise
  • 5 ml (1 tsp.) ground turmeric
  • 15 ml (2 tbsp) Dijon mustard (including 1 tbsp if the adventurer version of crispy bites)
  • 15 ml (1 tbsp.) honey (if adventurous version of crispy bites)
  • 125 ml (½ cup) sliced ​​Kalamata olives
  • 30 ml (2 tbsp.) wine vinegar
  • 60 ml (¼ cup) marinated hot peppers (if the adventurer version of the rolls with the tuskis)
  • 6 small sweet pickles
  • 250 ml (1 cup) walnuts (if adventurous version of the sweet potato cake)
  • 750 ml (3 cups) all-purpose flour
  • 10 ml (2 tsp.) baking powder
  • 2.5 ml (1/2 tsp) baking soda
  • 5 ml (1 tsp) nutmeg
  • 250 ml (1 cup) firmly packed brown sugar
  • 125 ml (½ cup) molasses
  • 60 ml (¼ cup) maple syrup
  • 2.5 ml (½ tsp) vanilla essence


Bakery section

  • 24 mini pitas
  • 8 hot dog buns


Cheese section

  • 250 ml (1 cup) ricotta
  • 500 ml (2 cups) grated parmesan (replace 1 cup of grated parmesan with 1 cup of smoked gouda if the adventurer version of the potato salad)


Fish section

  • 300g fresh salmon, skinless


Butcher section

  • 250 ml (1 cup) crumbled cooked bacon


Dairy section

  • 250 ml (1 cup) softened butter
  • 4 eggs
  • 500 ml (2 cups) of milk (replace with 2 cups of coconut milk if the adventurer version of the oat and strawberry smoothie)
  • 500 ml (2 cups) plain Greek yogurt


What you have left at home

  • 2 cups leftover cooked meats or deli meats

3h

1h30

4 portions

Se congèle

  1. Preheat the oven to 375F.
  2. Temper 1 cup of butter.
  3. Peel 3 small sweet potatoes (2 cups) and cut into 1cm x 1cm dice.
  4. In a pot, bring water to a boil and boil the 3 sweet potatoes for 15 minutes or until completely cooked. Drain and mash with a pestle. To book.
  5. Cut 10 to 12 small red potatoes into 1cm x 1cm dice.
  6. In a large cauldron, place the 10 to 12 red potatoes and a little salt. Cover with water and bring to a boil. Bake 15 minutes or until potatoes are tender.
  7. Drain and let stand. (Potatoes will release steam and absorb moist recipe ingredients more easily.)
  8. Chop 5 green onions, 2 red peppers, ¼ cup fresh dill and set aside.
  9. Butter and flour a 10 inch tube pan.
  10. In a large bowl, combine 3 cups flour, 2 tbsp. baking powder, ½ tsp. baking soda and 1 tsp. nutmeg. To book.
  11. In another large bowl, using an electric mixer, mix 1 cup softened butter, 1 cup firmly packed brown sugar and ½ cup molasses for 1 minute. Add 2 cups of mashed sweet potatoes and 4 eggs. Beat another 1 minute.
  12. Add the flour mixture to the mashed sweet potato mixture, mixing with a wooden spoon until smooth. It is at this stage that adventurers can add 1 cup of walnuts.
  13. Pour the batter into the mold.
  14. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Leave to cool and unmold. Freeze in slices in an airtight container.
  15. 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 grated fresh parmesan, ¼ cup chopped fresh dill, salt and pepper. It is at this stage that adventurers can replace the parmesan with 1 cup of smoked gouda cheese cut into small cubes
  16. Zest and squeeze a lemon and add to the red potato mixture. Mix well, adjust salt and pepper as needed. Place in the fridge in an airtight container.
  17. Cut 1 cup cauliflower into small florets and set aside.
  18. Chop 4 garlic cloves and 1 small red onion and set aside.
  19. Cut 300g skinless salmon into 1cm x 1cm dice and set aside.
  20. In a large skillet over medium-high heat, heat 2 Tbsp. tablespoon olive oil and sauté all the diced salmon, chopped red onion and 2 cloves of garlic for 2 minutes.
  21. Add 1 cup small cauliflower florets, 1 cup canned diced tomatoes, ½ cup Kalamata olives and 2 tbsp. tablespoons of wine vinegar. Add salt and pepper to taste.
  22. Simmer uncovered for 15 minutes or until liquid is almost completely evaporated. Serve hot or cold on mini pitas. Sprinkle with parmesan when serving. It is at this stage that adventurers can add ¼ cup of chopped fresh basil.
  23. Chop 3 tbsp. tablespoons sun-dried tomatoes and set aside.
  24. In a food processor, grind ¾ cup pretzels into breadcrumbs and set aside.
  25. Still in a food processor, combine 1 can (540 mL) rinsed and drained chickpeas, ½ cup quick-cooking rolled oats, 1 cup ricotta, 3 tbsp. chopped sun-dried tomatoes, 2 minced garlic cloves, 2 tbsp. Provencal herbs, salt and pepper. If necessary, add a little oatmeal if the mixture is too wet or a little water if the mixture is too dry so that the preparation holds together well.
  26. Spread all the pretzel crumbs in a deep plate.
  27. Form small balls the size of ping pong balls with the chickpea mixture and coat well with the pretzel crumbs.
  28. In a skillet over medium heat, heat ¼ cup of olive oil and cook the meatballs for 10 minutes or until browned on all sides. Reserve in an airtight container and reheat just before serving with the turmeric mayonnaise.
  29. In a bowl, combine ½ cup mayonnaise, 1 tbsp. turmeric, salt and pepper. Serve with crispy bites. It is at this stage that the adventurers can add to the mayonnaise mixture 1 c. Dijon mustard and 1 tbsp. honey.
  30. Chop 1 stalk of celery, 6 small pickled sweet pickles and 2 cups of leftover cooked meats or deli meats. Place these ingredients in a large bowl.
  31. Add 2 tbsp. tablespoons olive oil, ¼ cup mayonnaise, 1 tbsp. Dijon mustard, salt and pepper to taste. Mix well and serve in hot dog buns. It is at this stage that adventurers can add ¼ cup of pickled hot peppers.
  32. Place 1 cup quick cooking rolled oats in a blender and grind to a fine powder. Add 2 cups of milk (or for adventurers 2 cups of coconut milk), 2 cups of plain Greek yogurt, 2 cups of fresh strawberries, 1 ripe banana, ¼ cup of maple syrup and ½ tsp. vanilla essence.
  33. Blend until smooth. Feel free to scoop the smoothie mix into popsicle molds for a frozen snack.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • measuring spoons
  • Measuring cups
  • mixing bowls
  • 1 food processor
  • 1 mixer
  • 1 electric mixer
  • 1 wooden spoon
  • 1 large skillet
  • 2 large cauldrons
  • 1 10-inch tube pan
  • Empty containers (storage or freezing).

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.