Batch cooking

Do you know what batch cooking or meal prep is? It is the occasion to cook all your week’s meals in less than one hour over the weekend! Our trick? Only make 4 recipes and enjoy leftovers during your next meals. Why do we love this method? Because it saves time every day by gathering all preparations of your different meals to anticipate your meals as well as avoiding food waste. Don’t hesitate to freeze your meals so they keep their freshness! Freezer-friendly tupperware are yours. We give you our advice and recipes to make delicious batch cooking menus.

1 short pastry ready to use
500g of zucchini
1 red onion 
100g of rocket
1 garlic clove
1 tbsp of almond powder
Olive oil

1. Cut 500g of zucchini in slices (you can also use frozen zucchinis). Peel and chop 1 red onion.
2. In 1 tbsp of oil, sauté the onion then add the zucchini and some salt and sauté them together for 5 minutes.
3. Pour the zucchini and onion mixed into a mould without their cooking juice.
4. Mix 100g of rocket with 1 peeled garlic clove, 1 tbsp of almond powder, salt, pepper and 1 tbsp of olive oil.
5. Spread this mixture over the zucchinis in a thin layer. Cover with the short pastry.
6. Prick the paste with a fork. Cook for 30 minutes at 180°C (th.6).

150g of beef or lamb
1 can of already cooked lentils (265g)
1 can of already cooked chickpeas (265g)
3 celery branches (about 100g)
1 can of tomato pulp (425g)
1 lemon
80g of vermicelli
2 tbsp of flour (40g)
1 onion
1 parsley bunch

1/2 coriander bunch

3 tbsp of olive oil

1 tsp of tumeric

1 tsp of cumin

1 tsp of paprika

Salt, pepper

1. Peel and chop the onion and the celery. Chop the parsley and coriander. Brown the meat in 1 tbsp of oil. Add the onion, celery, parsley and 1 can of tomato pulp.
2. Sprinkl 1 tsp of cumin, 1 tsp of paprika, 1 tsp of tumeric, add a generous amount of pepper. Add 1.5 litres of water and boil it. Let it cook for 15 minutes.
3. Drain and rinse the chick peas. Pour them in the pan with the drained lentils and the vermicellis. Let it cook for 5 to 8 minutes, until the vermicellis are cooked.
4. If you want a thicker soup, mix 2 tbsp (40g) of flour with 8cL of water. Add this preparation slowly to the warm soup and let it thicken for 3 to 4 minutes while stirring continuously. 
Sprinkle it with coriander, add a drizzle of lemon juice and serve hot.

1 20cl glass of rice (about 160g)
1 glass of vegetable broth 
1 jar of Bonduelle’s 100% organic carrots and peas 
2 shallots
30g of butter

1. Peel and finely chop the shallots.
2. Melt the butter on low heat in a pot or wok.
3. Add the shallots, brown them for 1 minute. Add the rice and mix. Pour the broth.
4. Add the content of the carrots and peas jar with its juice, mix. No need to add salt or pepper for now, the broth and the jar’s juice are seasoned enough.
5. Bring to boil. Cover and let it cook for 10 minutes on low heat.
6. Turn off the heat and let it rest for 10 minutes outside the fire with a cover: the rice will naturally finish cooking in the steam.
7. Open the pot, mix to lose the rice and add a nut of butter.
8. Taste and add salt and pepper to taste. Serve hot.

2 cans of Bonduelle 255g chickpeas cooked in very little juice
300g of sweet potatoes
1 bag of Bonduelle fresh spinach 
1 onion
20cl of coconut
20 cl of tomato coulis or canned crushed tomatoes
40g of butter
1 tbsp of curry powder
Fresh coriander
Salt

1. Peel and chop the onion. Peel the sweet potato, cut it in small cubes. Heat the butter on low heat in a frying pan.
2. Add the onion and the curry powder. Mix and let it brown for 3 minutes. Add the sweet potato dices and mix.
3. Then, pour the coconut milk and tomato coulis. Mix and add the spinach. Add a bit of water so that all the vegetables are under water.
4. Add salt and boil. Lower the heat and let it simmer on low heat for 15 to 20 minutes.
5. Meanwhile, open the cans of chickpeas and drain them.
6. Check that the vegetables are cooked with the tip of a knife: it should go in the sweet potato easily. 
7. Add the chickpeas in the vegetable curry. Mix and cook for another 2 minutes.
8. Sprinkle with fresh chopped  and serve this easy vegetable curry with some basmati rice.

Want something else? You can cook applesauce, lasagnas, mashed potatoes, a pasta or rice salad. You can also purchase a book on batch cooking! Tell us, what’s on your menu?