Tostadas gratin Spanish Beef Casserole Breaded fish and homemade fries Chicken Drumsticks with Honey and Balsamic Vinegar Cranberry Coconut Muffins Compote touski

Batch cooking February 2024

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Fruit and vegetable section

  • ½ cup hummus
  • 2 red onions
  • 1 red pepper
  • 1 green pepper
  • 2 cups iceberg lettuce
  • 5 cloves garlic, chopped
  • 3 cups coffee mushrooms
  • 4 potatoes
  • 1 lemon
  • 2 tbsp lemon juice
  • 6 cups of any leftover bruised fruit (you can also use frozen fruit)

Dry products section

  • 6 toasts
  • Sriracha Sauce (Adventurer's Version of Tostadas)
  • ½ cup red wine (adventurer’s version of Spanish beef casserole)
  • ½ cup olive oil
  • 1 large can (796 ml) diced tomatoes
  • 1 cup basmati rice
  • 3 bay leaves
  • ½ cup mayonnaise (adventurer version of breaded fish)
  • 2 tbsp relish (adventurer's version of breaded fish)
  • 1 tbsp mustard (adventurer version of breaded fish)
  • 1 tbsp of your favorite spices
  • ½ cup Italian breadcrumbs
  • Tartar sauce
  • ¼ cup toasted sesame seeds (adventurer version of honey balsamic chicken drumsticks)
  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 cup chicken broth
  • ¼ cup canola oil
  • 2¼ cups all-purpose flour
  • 1 cup quick-cooking oatmeal
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • ½ cup shredded coconut, sweetened
  • ½ cup dried cranberries
  • ½ cup white chocolate chips (adventurer version of cranberry muffins)
  • ¼ cup chia seeds
  • ¼ cup honey
  • 1 tsp of your favorite baking spices (adventurer version of Touski compote)

Fish section

  • 4 haddock fillets of 100 g each

Butchery section

  • 1 kg chicken drumsticks
  • 450 g lean ground beef

Dairy products section

1 cup grated Tex Mex cheese

½ cup sour cream

2 eggs

½ cup milk

3h

1h30

4 portions

Se congèle

  1. Preheat oven to 400°F.
  2. Wash and cut 4 potatoes into thin sticks.
  3. Spread potatoes on a large baking sheet lined with parchment paper. Brush with 3 tablespoons olive oil and sprinkle with 1 tablespoon of your favorite spices. Season with salt and pepper to taste. Bake for 25 minutes or until golden brown.
  4. Beat an egg in a large bowl. Pour ¼ cup flour into a shallow dish. Pour ½ cup Italian breadcrumbs into a shallow dish. Flour the fish fillets and dip them in the beaten egg and then in the breadcrumbs, then season with salt and pepper to taste.
  5. Place the fish on a baking sheet lined with parchment paper. Bake for 15 minutes.
  6. Serve with tartar sauce and lemon wedges. This is where the adventurous can make their own tartar sauce: mix ½ cup mayonnaise, 2 tbsp relish, and 1 tbsp mustard.
  7. Place 1 kg of chicken drumsticks in a rectangular non-stick baking dish.
  8. In a bowl, mix ¼ cup balsamic vinegar, ¼ cup honey, ¼ cup soy sauce, 1 cup chicken broth, 3 cloves minced garlic and pepper to taste. Pour over the drumsticks. This is where the adventurous can add ¼ cup toasted sesame seeds.
  9. Cover and bake for 20 minutes. Remove the lid and bake for another 15 minutes.
  10. Chop 5 cloves garlic, 2 red onions, 1 green pepper, 1 red pepper, 3 cups cremini mushrooms and 2 cups iceberg lettuce. Set aside.
  11. In a non-stick saucepan with a lid, heat 2 tbsp of olive oil and brown 450g of lean ground beef for 2 minutes.
  12. Add 2 cloves minced garlic, 1 chopped green pepper, 1 chopped red onion, 3 cups chopped cremini mushrooms, 1 large can diced tomatoes, 1 cup basmati rice, 1 cup water, 3 bay leaves, salt and pepper to taste. Simmer, covered, for 20 minutes or until rice is cooked. This is where the adventurous can replace ½ water with ½ cup red wine.
  13. Wash and dice 6 cups of bruised fruit (you can also use frozen fruit).
  14. Place in a saucepan and cook over medium heat for 15 minutes, stirring regularly. This is where the adventurous can add 1 tsp of their favorite baking spices.
  15. Place in a blender, add the other ingredients and puree. Refrigerate for at least 4 hours before serving.
  16. Preheat oven to 375°F. Oil a muffin pan or use muffin liners.
  17. In a large bowl, mix together one egg, ¼ cup canola oil and ½ cup milk.
  18. In another bowl, mix 2 cups flour, 1 cup rolled oats, 1 tbsp baking powder, 1 tsp baking soda, 1 cup brown sugar, ½ cup sweetened shredded coconut and ½ cup dried cranberries.
  19. Add the dry ingredients to the wet ingredients. This is where the adventurous can add ½ cup of white chocolate chips.
  20. Pour the mixture into the mold.
  21. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  22. Preheat the oven to broil.
  23. Place the 6 tostadas on the work surface.
  24. Top with ½ cup hummus, 1 chopped red onion and 1 red pepper. Sprinkle with 1 cup shredded Tex Mex cheese.
  25. Place under the grill for 1 minute or until the cheese is lightly browned.
  26. Garnish with lettuce and sour cream when serving. This is where the adventurous can drizzle with sriracha sauce.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 wooden spoon
  • 1 large non-stick frying pan
  • 1 large non-stick saucepan
  • 2 large baking sheets
  • 1 rectangular baking dish
  • 1 muffin pan (12)
  • Empty containers (storage or freezing)

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