Simple rules of batch cooking
- Clean your counter, get all the necessary ingredients and utensils out to have everything handy.
- Prepare Tupperware and other containers in advance to pour the food in them as you go.
- Use airtight containers allowing for the ultimate conservation of food ideally glass.
- Make sure that the preparations are cold before storing them in the fridge.
- Do not hesitate to use ready-to-eat, canned or frozen vegetables.
5 plats For 4 people
- Sweet potato hummus
- Green shakshuka with feta
- Spinach and cheese stuffed potatoes
- Peas and chickpeas tabbouleh
- Carrot muffins
Grocery list
- 4 sweet potatoes
- 4 large potatoes
- 200g of semolina
- 600g of peas (fresh, frozen or canned)
- 1.5kg of spinach (fresh or frozen)
- 1 tub of Bonduelle’s grated carrots with Sicily lemon juice (180g)
- 2 310g Bonduelle cans of chickpeas cooked in very little juice
- 200g of feta
- 150g of the blue cheese of your choice (gorgonzola, fourme d’Ambert, bleu d’Auvergne)
- 40cl of sour cream
- 100g of butter
- 4 eggs
- 4 onions
- 6 garlic cloves
- 60g of brown sugar
- 80g of flour
- ½ packet of baking powder
- 2 lemons
- 1 tsp of thyme
- ½ tsp of cinnamon
- 5cl of sunflower oil
- Olive oil
Your kitchen schedule for Sunday afternoon
1- Pre-heat the oven at 180°C.
2- Peel the sweet potatoes and dice them. Place them in an over dish, coat them in olive oil, sprinkle some thyme, salt and pepper on top. Thoroughly brush the potatoes. Cut them in half. Put them in another oven dish. Put them both in the oven for 30 to 40 minutes, mixing the sweet potatoes twice.
3- While the potatoes are cooking, peel and chop the onion and garlic. Prepare the spinach. Brown half the onions with about 2 garlic cloves, add fresh or frozen spinach. Cover and let it cook for 10 minutes. Mix them with half the sour cream, some salt and pepper. Set aside. Remove the potatoes from the oven.
4 - Take advantage of the warm oven to prepare the carrot muffins. Whisk 2 eggs with the brown sugar. Add the grated carrots drained from their juice. Finally, add the flour, the sunflower oil, baking powder and cinnamon. Pour into 8 muffin tins protecting with muffin paper. Cook them for 25 minutes at 180°C.
5 – Bring 1L of salted water to boil. Plunge the peas and let them cook for about 10 minutes. Drain them and let them cook down. Place them in an airtight container.
6- Prepare the hummus. Mix the content of a can of chickpeas with 3 tbsp of olive oil, half the sweat potatoes, 1 chopped garlic clove, salt and pepper. Thoroughly mix them and put them aside in a covered container. Put everything in the fridge.
7- Hollow the potatoes to remove their pulp. Mash it with salt, pepper, 50g of butter and blue cheese. Put the potatoes aside in an oven dish covered with a plastic film. Put the mashed potatoes in an airtight container.
8- Prepare the couscous following the packaging’s instructions. Let it cool down and place it in an airtight container.
Dishes made
With these bases, you will then make these 4 vegetarian dishes and 1 dessert all for 4 people.
For the hummus: eat within 3 days.
For the tabbouleh: mix the semolina with the chickpeas and half the peas. Season with salt, pepper, olive oil, lemon juice, mint and parsley.
For the stuffed potatoes: add half the spinach to the mashed potatoes. Taste, season and add them to the parts you hollowed before. Finish cooking them for 30 minutes at 180°C.
For the shakshuka: mix half the spinach and peas. Heat this mixture on low heat in a large pan. Create 4 holes and break 4 eggs. Cover and let it cook for 5 minutes. Crumble the feta, serve hot with some fresh bread.
For the muffins: pack them in some plastic film or keep them in a metal box. They will stay soft 2 to 3 days.