Mini batch cooking June 2021 #2
Les Belles Combines 0 comments
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- Chop 4 green onions. Set aside.
- Chop ½ red pepper and ½ green pepper. Set aside.
- In a bowl, beat 8 eggs, 125 ml (½ cup) 15% cooking cream, 30 ml (2 tbsp) Dijon mustard, salt and pepper. Add 250 ml (1 cup) shredded Tex-Mex cheese and mix.
- Pour into a non-stick rectangular baking pan or one lined with parchment paper. Top with the chopped ½ red pepper and ½ green pepper. Bake for 20 minutes.
- Finely chop ½ package of white mushrooms and 60 ml (¼ cup) English cucumber. Set aside.
- Chop 4 garlic cloves and 75 ml (¼ cup + 1 tbsp) fresh mint. Set aside.
- Zest and squeeze ½ lemon. Set aside.
- In a large bowl, combine 450 g ground chicken, ½ package of chopped mushrooms, 1 chopped garlic clove, 125 ml (½ cup) breadcrumbs, 1 egg, salt and pepper. Shape into 8 patties.
- In a large skillet, heat 30 ml (2 tbsp) olive oil and cook the patties for 5 minutes per side or until completely cooked through. Refrigerate and reheat when serving.
- Don't forget to add 250 ml (1 cup) pizza sauce, 250 g sliced pepperoni and 250 ml (1 cup) shredded cheese to the frittata and continue baking in the oven for 10 minutes.
- In a bowl, combine 125 ml (½ cup) plain Greek yogurt, 125 ml (½ cup) mayonnaise, 60 ml (¼ cup) finely chopped English cucumber, 2 chopped garlic cloves, the juice and zest of half a lemon, 15 ml (1 tbsp) chopped fresh mint, salt and freshly ground pepper. Refrigerate to serve with the chicken burgers.
- In a large pot, bring water to a boil and cook 1 kg tortellini for 8 minutes or until al dente. Drain and set aside.
- Peel 4 medium beets (about 2 cups) and cut into large chunks. Place in a food processor and chop finely. Set aside.
- In a large deep skillet, heat 45 ml (3 tbsp) olive oil over medium-high heat and cook 3 chopped green onions and the 4 chopped beets (2 cups) for 2 minutes. Stir in 375 ml (1½ cups) cooking water and simmer over low heat for 10 minutes or until the beets are cooked. Return the beet mixture to the food processor, add 250 ml (1 cup) cream, 1 chopped garlic clove, salt and pepper. Blend until creamy. Add more cream as needed. Pour the beet sauce into the skillet and add the cooked tortellini. Simmer gently for 2 minutes. Top with 250 ml (1 cup) freshly grated Parmesan when serving.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 whisk
- 1 wooden spoon
- 1 zester (optional)
- 1 can opener
- 1 garlic press (optional)
- 1 food processor
- 1 rectangular baking pan
- 1 large pot
- 1 large skillet
- Empty containers (for storage or freezing)