Mini batch cooking June 2021 #2
Les Belles Combines 0 comments
3h
1h30
4 portions
Se congèle
- Preheat oven to 375 degrees F.
- Chop 4 green onions. Set aside.
- Chop ½ red pepper and ½ green pepper. Set aside.
- In a bowl, beat 8 eggs, 125 ml (½ cup) of 15% cooking cream, 30 ml (2 tbsp) of Dijon mustard, salt and pepper. Add 250 ml (1 cup) of grated Tex-Mex cheese and mix.
- Pour into a non-stick or parchment-lined rectangular baking pan. Top with ½ red pepper and ½ chopped green pepper. Bake for 20 minutes.
- Finely chop ½ punnet of button mushrooms and 60 ml (¼ cup) of English cucumber. Set aside.
- Chop 4 cloves of garlic, 75 ml (¼ cup + 1 tbsp) of fresh mint. Set aside.
- Squeeze and zest ½ lemon. Set aside.
- In a large bowl, mix 450g ground chicken, ½ punnet chopped mushrooms, 1 clove garlic, minced, 125ml (½ cup) breadcrumbs, 1 egg, salt and pepper. Form into 8 patties.
- In a large skillet, heat 30 ml (2 tbsp) olive oil and cook the patties for 5 minutes on each side or until cooked through. Reserve in the refrigerator and reheat when ready to serve.
- Don't forget to add 250 ml (1 cup) of pizza sauce, 250g of sliced pepperonis and 250 ml (1 cup) of grated cheese on the frittata and continue cooking in the oven for 10 minutes.
- In a bowl, mix 125 ml (½ cup) plain Greek yogurt, 125 ml (½ cup) mayonnaise, 60 ml (¼ cup) finely chopped English cucumber, 2 cloves minced garlic, juice and zest of half a lemon, 15 ml (1 tbsp) chopped fresh mint, salt and pepper from the mill. Reserve in the fridge to serve with the chicken burgers.
- In a large pot, bring water to a boil and cook 1 kg tortellini for 8 minutes or until al dente. Drain and set aside.
- Peel and chop 4 medium beets (about 2 cups) into large chunks. Place in a food processor and chop finely. Set aside.
- In a large, deep skillet, heat 3 tbsp (45 mL) olive oil over medium-high heat and cook 3 chopped green onions and 4 chopped beets (2 cups) for 2 minutes. Stir in 1½ cups (375 mL) cooking water and simmer over low heat for 10 minutes or until beets are tender. Return beet mixture to food processor, add 1 cup (250 mL) cream, 1 minced garlic clove, salt and pepper. Blend until creamy. Add more cream if needed. Pour beet sauce into skillet and add cooked tortellini. Simmer gently for 2 minutes. Garnish with 1 cup (250 mL) freshly grated Parmesan cheese just before serving.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 whisk
- 1 wooden spoon
- 1 zester (optional)
- 1 can opener
- 1 garlic press (optional)
- 1 food processor
- 1 rectangular baking mold
- 1 large cauldron
- 1 large skillet
- Empty containers (storage or freezing)