Crispy bites and turmeric mayo

Salmon antipasto on mini pitas

Rolls with tuskis

Mini batch cooking July #2

Fruit and vegetable section
  • ¼ cup fresh basil (if adventurer version of salmon antipasto)
  • 4 minced garlic cloves
  • 1 small red onion
  • 1 cup cauliflower
  • 1 stalk of celery
  • 1 red pepper
  • 3 green onions

Dry products section

  • 1 can of 540 ml of chickpeas
  • ½ cup quick cooking rolled oats
  • 3 tbsp. tablespoons sun-dried tomatoes preserved in oil
  • 1 cup canned diced tomatoes
  • 2 tbsp. herbs de Provence
  • Salt and pepper from the mill
  • ¾ cup pretzels
  • ½ cup olive oil
  • ¾ cup mayonnaise
  • 1 C. ground turmeric
  • 2 tbsp. Dijon mustard (including 1 tbsp if the adventurer version of crispy bites)
  • 1 C. tablespoon honey (if adventurer version of crispy bites)
  • ½ cup sliced ​​Kalamata olives
  • 2 tbsp. tablespoon wine vinegar
  • ¼ cup of pickled hot peppers (if the adventurer version of the rolls with the tuskis)
  • 6 small sweet pickles

Bakery section

  • 24 mini pitas
  • 8 hot dog buns

Cheese section

  • 1 cup ricotta
  • 1 cup grated parmesan

Fish section

  • 300g fresh salmon, skinless

What's left for you at home

  • 2 cups leftover cooked meats or deli meats



4 portions

Se congèle

  1. Chop 3 green onions, 1 red pepper, 4 garlic cloves and 1 small red onion and set aside.
  2. Cut 1 cup cauliflower into small florets and set aside.
  3. Cut 300g skinless salmon into 1cm x 1cm dice and set aside.
  4. In a large skillet over medium-high heat, heat 2 Tbsp. tablespoon olive oil and sauté all the diced salmon, chopped red onion and 2 cloves of garlic for 2 minutes.
  5. Add 1 cup small cauliflower florets, 1 cup canned diced tomatoes, ½ cup Kalamata olives and 2 tbsp. tablespoons of wine vinegar. Add salt and pepper to taste.
  6. Simmer uncovered for 15 minutes or until liquid is almost completely evaporated. Serve hot or cold on mini pitas. Sprinkle with parmesan when serving. It is at this stage that adventurers can add ¼ cup of chopped fresh basil.
  7. Chop 3 tbsp. tablespoons sun-dried tomatoes and set aside.
  8. In a food processor, grind ¾ cup pretzels into breadcrumbs and set aside.
  9. Still in a food processor, combine 1 can (540 mL) rinsed and drained chickpeas, ½ cup quick-cooking rolled oats, 1 cup ricotta, 3 tbsp. chopped sun-dried tomatoes, 2 minced garlic cloves, 2 tbsp. Provencal herbs, salt and pepper. If necessary, add a little oatmeal if the mixture is too wet or a little water if the mixture is too dry so that the preparation holds together well.
  10. Spread all the pretzel crumbs in a deep plate.
  11. Form small balls the size of ping pong balls with the chickpea mixture and coat well with the pretzel crumbs.
  12. In a skillet over medium heat, heat ¼ cup of olive oil and cook the meatballs for 10 minutes or until browned on all sides. Reserve in an airtight container and reheat just before serving with the turmeric mayonnaise.
  13. In a bowl, combine ½ cup mayonnaise, 1 tbsp. turmeric, salt and pepper. Serve with crispy bites. It is at this stage that the adventurers can add to the mayonnaise mixture 1 c. Dijon mustard and 1 tbsp. honey.
  14. Chop 1 stalk of celery, 6 small pickled sweet pickles and 2 cups of leftover cooked meats or deli meats. Place these ingredients in a large bowl.
  15. Add 2 tbsp. tablespoons olive oil, ¼ cup mayonnaise, 1 tbsp. Dijon mustard, salt and pepper to taste. Mix well and serve in hot dog buns. It is at this stage that adventurers can add ¼ cup of pickled hot peppers.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • measuring spoons
  • Measuring cups
  • mixing bowls
  • 1 food processor
  • 1 wooden spoon
  • 1 large skillet
  • Empty containers (storage or freezing).

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