
Batch cooking September 2022

3h

1h30

4 portions

Se congèle
- Chop 2 yellow onions, 4 green onions and 8 cloves of garlic. Set aside.
- In a saucepan, heat 3 tbsp (45 ml) of butter and brown a chopped onion and 2 cloves of chopped garlic for 3 minutes.
- 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.
- 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.
- Grate 1 tbsp (15 ml) fresh ginger. Set aside.
- In a hot pot, toast ½ tsp (3 ml) of cumin seeds for 1 minute and set aside.
- In the same pot, heat 3 tbsp (45 ml) of butter and cook a chopped onion,
- 2 cloves minced garlic and 1 tbsp (15 ml) grated fresh ginger for 3 minutes.
- 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.
- Simmer uncovered for about 20 minutes or until lentils are tender.
- Add liquid as needed.
- 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.
- 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.
- Prepare the hot chocolate and place in a bowl. This is where adventurers can replace the hot chocolate with strong black coffee.
- 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.
- 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.
- In a saucepan, heat 3 tbsp (45 ml) of sesame oil and cook 450 g (1 lb) of fondue chicken for 3 minutes.
- 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.
- Add the vermicelli and cook for another 2 minutes. This is where the adventurous can add 1 tbsp (15 ml) of sambal oelek.
- Remove lemongrass sticks. Sprinkle with fried noodles and fresh coriander when serving.
- 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.
- Add ¾ cup (190 ml) sweetened condensed milk and ½ tsp (3 ml) cardamom. Simmer over low heat until thickened.
- Let cool completely in the freezer.
- Rinse and drain 2 cups (500 ml) chickpeas and place in food processor.
- 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.
- Blend until smooth. Adjust texture with liquid if necessary.
- Using a spoon, form balls about 2 cm in diameter.
- On a plate, spread ¼ cup (60 ml) of flour and coat each of the meatballs.
- In a large skillet, heat ¼ cup (60 mL) vegetable oil and cook falafel on all sides until golden brown, about 5 minutes.
- Serve with sour cream, lemon wedges and pita bread.
- 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