Batch cooking June 2022

1 comment

For cocktails
Fruit and vegetable section

  • ½ slice of lemon
  • 2 strawberries, stems removed (1 for garnish, sliced)
  • 5 mint leaves (3 for decoration)
  • 15 ml (½ oz.) lime juice

Dry products section

  • 60 ml (2 oz) spiced rum (can be replaced by non-alcoholic rum-flavoured drink)
  • 50 ml (1 ⅔ oz) Cointreau (can be replaced by Amaretto or rum flavored soft drink)
  • 90 ml (3 oz.) iced tea
  • 90 ml (3 oz.) lemonade
  • 50 ml (1 ⅔ oz) ginger ale
  • Ice cubes

Grocery list for batch cooking
Fruit and vegetable section

  • 7 green onions
  • 1 file
  • 4 large slices of tomato
  • A few lettuce leaves of your choice.
  • 1 C. (15 ml) salted herbs
  • 1½ cups (375 mL) small watermelon balls
  • 1½ cups (375 mL) cantaloupe balls
  • ½ cup (125 ml) fresh parsley
  • 2 red onions
  • 5 garlic cloves
  • 2 cups (500 mL) iceberg lettuce

Dry products section

  • 1 can 418g salmon
  • Twenty BBQ crisps
  • 1 cup (250ml) olive oil
  • 2 cups (500ml) couscous
  • 3 tbsp. (45 mL) Dijon mustard
  • ½ cup (125 ml) plain almonds (adventurer version of couscous with two melons)
  • 1 C. 1/2 tsp (5 mL) cumin seeds
  • 2 cans of black beans
  • 1 C. (5 ml) or more to taste, sriracha sauce
  • 1 large can diced tomatoes, drained
  • 1 C. (15 mL) dried basil

Bakery section

  • 6 slices of country bread
  • 4 hamburger buns
  • 4 plain waffles (adventurer version of salmon burgers)
  • 6 toasts

Cheese section

  • 1½ cups (375 mL) cocktail bocconcini

Fish section

  • 1 cup (250 mL) cooked northern shrimp (adventurer's version of roasted bean tostadas)

Butcher section

  • ½ cup (125 mL) crumbled cooked bacon
  • 450 g (1 lb) lean ground beef

Dairy section

  • 2 eggs
  • ½ cup (125 ml) sour cream

Frozen products section

  • 1 cup (250 mL) frozen peas

3h

1h30

4 portions

Se congèle

  1. Preheat the oven to 400°F.
  2. Cut 6 slices of country bread into cubes. Place in a large bowl. Drizzle with 3 tbsp. (45 ml) olive oil, sprinkle with 1 tbsp. (15 ml) dried basil, salt and pepper. To book.
  3. Drain a large can of diced tomatoes. To book.
  4. Chop 2 red onions, 10 green onions, 5 cloves of garlic and ½ cup (125 ml) of fresh parsley. To book.
  5. In a skillet, heat 1 tbsp. (15 ml) oil and cook 450 g (1 lb) ground beef and 1 chopped red onion for 5 minutes.
  6. Add can of drained tomatoes, 1 cup (250 mL) frozen peas and 2 minced garlic cloves. Salt and pepper.
  7. Place the beef mixture in a rectangular baking dish and set aside.
  8. Spread the croutons evenly over the beef. It is at this stage that adventurers can add ½ cup (125 ml) of crumbled cooked bacon.
  9. Bake for 15 minutes or until the bread is golden brown.
  10. Using a melon baller, form 1½ cups (375 ml) watermelon balls and 1½ cups (375 ml) cantaloupe balls. If you don't have a melon baller, cubes will do!
  11. In a pot, bring 2 cups (500 ml) of water and 1 tbsp. (15 ml) salted herbs to a boil.
  12. Remove from the heat, add 2 cups (500 ml) of couscous, cover and let stand for 2 minutes. Break up with a fork.
  13. Stir in 3 tbsp. (45 ml) olive oil and 3 tbsp. (45 ml) Dijon mustard. Add salt and pepper to taste.
  14. Add all the melon and cantaloupe balls, 1½ cups (375 mL) cocktail bocconcini, 3 green onions and ½ cup (125 mL) chopped fresh parsley. Mix well. It is at this stage that adventurers can add ½ cup (125 ml) of plain almonds.
  15. Rinse and drain 2 cans of red kidney beans. To book.
  16. In a skillet, toast 1 tbsp. (5 ml) dry cumin seeds for 2 minutes, stirring regularly and set aside.
  17. In the same skillet, heat 2 Tbsp. (30 ml) of olive oil and cook the 2 cans of rinsed red kidney beans for 2 minutes.
  18. Add 1 chopped red onion, 3 chopped garlic cloves and continue cooking for another 5 minutes.
  19. Place the bean mixture in a bowl, and add 1 tbsp. (5 ml) or more to taste of sriracha sauce and cumin seeds.
  20. Coarsely mash with a fork.
  21. When ready to serve, spread bean filling on each tostada and top with lettuce and sour cream. This is when adventurers can add 1 cup (250ml) of cooked Northern Shrimp.
  22. Squeeze and zest a lime. To book.
  23. For the lime mayonnaise: In a food processor, beat an egg, drizzling in ½ cup (125 ml) olive oil. When firm, add lime juice and zest. Add salt and pepper to taste. To book.
  24. Drain a 418 g can of salmon. Place in a large bowl.
  25. Crumble about twenty BBQ chips finely and place them with the salmon.
  26. Add 4 chopped green onions, 1 egg and 3 tbsp. (45 mL) lime mayonnaise. Mix well and form 4 meatballs.
  27. In a skillet, heat 2 tbsp. (30 ml) of olive oil and cook the meatballs for 4 minutes on each side.
  28. When ready to serve, cook the hamburger buns under the grill until golden brown, garnish with a salmon patty, lime mayonnaise, sliced ​​tomatoes and lettuce. It is at this stage that adventurers can replace burger buns with plain waffles.
  • 1 planche à découper
  • 1 couteau de chef
  • 1 couteau d’office
  • Cuillères à mesurer
  • Tasses à mesurer
  • Bols à mélanger
  • 1 robot culinaire
  • 1 cuillère de bois
  • 1 cuillère à melon (facultatif)
  • 1 shaker (facultatif)
  • 1 chaudron
  • 1 grand poêlon antiadhésif
  • 1 moule à cuisson rectangulaire
  • Contenants vides (entreposage ou congélation)

1 comment

Isabelle Cyrenne
Isabelle Cyrenne

Merci pour les belles recettes.
En passant, c’est écrit haricots noirs et ensuite haricots rouges
J’ai ajouté du Quinoa dans mes boulettes de saumon pour plus de textures. Petit problème avec le gluten, j’ai changer le couscous pour quinoa.
Nous avons hâte de goûter.

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