
Batch cooking August 2022

3h

1h30

4 portions

Se congèle
- Preheat oven to 375°F.
- In a pot, bring water to a boil and cook pasta according to manufacturer's instructions. Drain and place in a large bowl.
- Chop ½ yellow onion and 1½ cups (375 ml) button mushrooms.
- In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat and cook ½ chopped yellow onion, ½ cup (125 ml) chopped button mushrooms and 450 g (1 lb) fondue beef for 5 minutes or until beef is cooked through.
- Add 1 tbsp (15 ml) Worcestershire sauce and ¼ cup (60 ml) cream cheese. Cook for another minute. At this point, the adventurous can add 2 tbsp (30 ml) ketchup. Top the burger buns with this mixture. Enjoy hot or cold.
- Cut 5 slices of bread into 1 cm x 1 cm cubes. Place in a large bowl and add ½ tsp (3 ml) cinnamon and ¼ cup (60 ml) sugar. Mix well.
- In another bowl, combine 2 cups (500 ml) fresh or frozen berries and ¼ (60 ml) cup brown sugar.
- In another bowl, whisk together ½ cup (125 ml) milk, 1 egg and 1 tsp (5 ml) vanilla extract.
- Gently mix the 3 preparations. Place in a rectangular non-stick baking pan. Bake for about 30 minutes. It is at this stage that adventurers can add ½ cup (125 ml) of chocolate chips to the mixture.
- Roughly chop 1 cup (250 ml) cooked beets and place in food processor.
- Add 1 cup (250 mL) frozen fruit, 3 cups (750 mL) vanilla Greek yogurt, 2 tbsp (30 mL) maple syrup and ¼ cup (60 mL) ground flaxseed. Blend until smooth. Sprinkle with granola when serving. This is where adventurous types can add 1 tsp (5 mL) ground cardamom to the food processor before blending.
- Chop ½ cup (125 ml) sun-dried tomatoes, 2 green onions and 1 red pepper. Add to the bowl with the orzo.
- Slice 3 tbsp (45 ml) Kalamata olives and coarsely crumble ½ cup (125 ml) feta cheese. Add to the bowl with the orzo.
- Stir in ¼ cup (60 ml) olive oil, salt and pepper to taste. Mix well and store in the refrigerator. This is where the adventurous can add ½ cup (125 ml) chopped marinated artichokes to the salad.
- Chop ½ cup (125 ml) flat-leaf parsley and place in a large bowl.
- Add 1 ½ lb (675 g) ground pork, 1 egg, 1 cup (250 mL) breadcrumbs, 1 cup (250 mL) chopped mushrooms and 3 tbsp (45 mL) sun-dried tomato pesto. This is where the adventurous can substitute pretzel crumbs for the breadcrumbs.
- Shape the meat mixture into small balls of about 1 tbsp (15 ml).
- In a skillet, heat 3 tbsp (45 ml) olive oil over medium heat and brown the meatballs for 10 minutes, stirring regularly.
- Add 1 liter (4 cups) of rosé sauce and simmer over low heat for 5 minutes. Salt and pepper to taste.
- Place a French shallot in a food processor and chop finely.
- Add to the food processor, 2 cups (500 ml) of leftover cooked meat, ½ cup (125 ml) of cream cheese, ¼ cup (60 ml) of 15% cooking cream, 2 tbsp (30 ml) of Dijon mustard and salt and pepper to taste. Blend until smooth. Enjoy in a sandwich or with crackers. This is where the adventurous can add 3 tbsp (45 ml) of their favorite pesto.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 food processor
- 1 large non-stick frying pan
- 1 cauldron
- 1 rectangular baking dish
- Empty containers (storage or freezing)