Batch cooking September 2022

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  • 1 cup (250 ml) chopped fresh cilantro
  • 2 yellow onions
  • 4 green onions
  • 8 cloves garlic, chopped
  • 1 tbsp (15 ml) grated fresh ginger
  • 1 lemon
  • Dry products section:
  • ½ tsp (3 ml) cumin seeds
  • 1 tbsp (15 ml) + 1 tsp (5 ml) turmeric
  • 1 tsp (5 ml) chili flakes (optional)
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) ground coriander
  • 3 cloves
  • 1 tsp (5 ml) dried thyme
  • 3 liters (12 cups) chicken broth (replace 2 cups (500 ml) chicken broth with 2 cups (500 ml) coconut milk for the adventurer version of rice with sticky peas)
  • 2 cups (500 ml) long grain rice
  • 1 hot pepper (optional)
  • ½ cup (125 ml) pistachios (for the adventurous version of Red Lentil Dahl)
  • 1½ cups (375 ml) red lentils
  • ¼ cup (60 ml) sunflower seeds (for the adventurous version of falafel)
  • ¼ cup (60 ml) flour
  • ¼ cup (60 ml) vegetable oil
  • 2 cups (500 ml) chickpeas
  • 2 cups (500 ml) canned red beans with juice
  • ½ cup (125 ml) ground almonds
  • 3 tbsp (45 ml) sesame oil
  • ¼ cup (60 ml) tamari sauce
  • ¼ cup (60 ml) honey
  • 2 sticks of lemongrass
  • 225 g (½ lb) rice vermicelli
  • 1 cup (250 ml) fried Chinese noodles
  • 1 tbsp (15 ml) sambal oelek (for the adventurer version of oriental chicken soup)
  • 2 cups (500 ml) unsweetened shredded coconut (replace ½ cup (125 ml) shredded coconut with ½ cup (125 ml) almond powder for the adventurous version of ladoos)
  • ¾ cup (190 ml) sweetened condensed milk
  • ½ tsp (3 ml) ground cardamom
  • 18 lady finger biscuits
  • 1½ cups (375 ml) hot chocolate (replace with strong black coffee for an adventurous version of revisited tiramisu)
  • ½ cup (125 ml) chocolate chips
  • Bakery section:
  • 4 naan breads
  • 4 pita breads
  • Butchery section:
  • 450 g (1 lb) fondue chicken
  • Dairy products section:
  • 6 tbsp (90 ml) butter
  • 2 tbsp (30 ml) ghee (or butter)
  • 1 cup (250 ml) sour cream
  • 1 egg (add 1 egg for the adventurer version of falafel)
  • 1½ cups (375 ml) Mediterranean coffee yogurt
  • 1 cup (250 ml) 35% whipping cream
  • 3h

    1h30

    4 portions

    Se congèle

    1. Chop 2 yellow onions, 4 green onions and 8 cloves of garlic. Set aside.
    2. In a saucepan, heat 3 tbsp (45 ml) of butter and brown a chopped onion and 2 cloves of chopped garlic for 3 minutes.
    3. Add 2 cups (500 mL) canned red kidney beans with juice, 3 cloves, 1 tsp (5 mL) dried thyme, 1.5 litres (6 cups) chicken broth, 2 cups (500 mL) long-grain rice and 1 whole hot pepper (optional). Season with salt and pepper to taste. This is where adventurous types can substitute 2 cups (500 mL) of coconut milk for 2 cups (500 mL) of chicken broth.
    4. Cook, uncovered, over low heat for about 20 minutes or until rice is cooked through and liquid is completely absorbed. Add chicken broth if necessary.
    5. Grate 1 tbsp (15 ml) fresh ginger. Set aside.
    6. In a hot pot, toast ½ tsp (3 ml) of cumin seeds for 1 minute and set aside.
    7. In the same pot, heat 3 tbsp (45 ml) of butter and cook a chopped onion,
    8. 2 cloves minced garlic and 1 tbsp (15 ml) grated fresh ginger for 3 minutes.
    9. Add toasted cumin seeds, 1 litre (4 cups) water, 1½ cups (375 mL) red lentils, 1 tbsp (15 mL) turmeric and 1 tsp (5 mL) chili flakes (optional). Season with salt and pepper to taste.
    10. Simmer uncovered for about 20 minutes or until lentils are tender.
    11. Add liquid as needed.
    12. Garnish with sour cream and fresh cilantro and serve with naan bread. This is where the adventurous can add ½ cup (125 mL) of coarsely chopped pistachios.
    13. In a bowl, using an electric mixer, whip 1 cup (250 ml) of 35% whipping cream. Gently incorporate 1½ cups (375 ml) of Mediterranean coffee yogurt. Set aside.
    14. Prepare the hot chocolate and place in a bowl. This is where adventurers can replace the hot chocolate with strong black coffee.
    15. Dip 9 ladyfingers in the hot chocolate until slightly soaked, and place 1½ cookies in the bottom of the mason jars. Add half of the yogurt topping to the cookies.
    16. Dip the remaining 9 cookies in the hot chocolate and arrange on top of the yogurt. Cover with the remaining yogurt mixture and sprinkle with ½ cup (125 mL) chocolate chips.
    17. In a saucepan, heat 3 tbsp (45 ml) of sesame oil and cook 450 g (1 lb) of fondue chicken for 3 minutes.
    18. Add 4 chopped green onions, 2 minced garlic cloves, 1.5 liters (6 cups) chicken broth, ¼ cup (60 ml) tamari sauce, ¼ cup (60 ml) honey, 2 lemongrass sticks. Pepper to taste and simmer uncovered for 10 minutes.
    19. Add the vermicelli and cook for another 2 minutes. This is where the adventurous can add 1 tbsp (15 ml) of sambal oelek.
    20. Remove lemongrass sticks. Sprinkle with fried noodles and fresh coriander when serving.
    21. In a large skillet over medium-high heat, heat 2 tbsp (30 ml) ghee (or butter), then toast 1½ cups (375 ml) coconut for 3 minutes, stirring often.
    22. Add ¾ cup (190 ml) sweetened condensed milk and ½ tsp (3 ml) cardamom. Simmer over low heat until thickened.
    23. Let cool completely in the freezer.
    24. Rinse and drain 2 cups (500 ml) chickpeas and place in food processor.
    25. Add 1 egg, ½ cup (125 mL) ground almonds, 2 cloves minced garlic, 1 tsp (5 mL) ground cumin, 1 tsp (5 mL) turmeric, 1 tsp (5 mL) ground coriander, salt and pepper. This is where the adventurous can add 1 egg and ¼ cup (60 mL) sunflower seeds to the chickpea mixture.
    26. Blend until smooth. Adjust texture with liquid if necessary.
    27. Using a spoon, form balls about 2 cm in diameter.
    28. On a plate, spread ¼ cup (60 ml) of flour and coat each of the meatballs.
    29. In a large skillet, heat ¼ cup (60 mL) vegetable oil and cook falafel on all sides until golden brown, about 5 minutes.
    30. Serve with sour cream, lemon wedges and pita bread.
    31. Remove the ladoo mixture from the freezer and form small balls about the size of a ping pong ball. Roll each ball in grated coconut. This is where the adventurous can replace the coconut coating with ½ cup (125 ml) of almond powder.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 electric mixer
    • 1 wooden spoon
    • 1 large non-stick frying pan
    • 2 large non-stick saucepans with lids
    • Empty containers (storage or freezing)
    • 6 125 ml (½ cup) Mason jars

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