How to prepare spring dinners for the whole week in one afternoon

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RECIPES – Between school and work, the rhythms pick up and sometimes it is difficult to find time to cook (balanced) during the week. To remedy this, culinary author Stéphanie de Turckheim invites you to try the batch cooking.

the batch cooking consists of preparing all your dinners of the week in one afternoon. “An undeniable saving of time in the kitchen”, according to the author, which allows you to forget “the stress of everyday family life in preparing dinner”. In his cookbook In 2H I cook all week, special for beginnersreleased in mid-March by Hachette Cuisine, it offers 80 homemade seasonal dishes.

On the menu this week batch cooking spring, by Stéphanie de Turckheim: spring vegetable tart, salmon back with lemon slices and roasted green asparagus, macaroni au gratin with rocket pesto and cherry tomatoes, beef casserole with vegetables and fresh parsley, pea cream with mint and milk flakes. The dishes, for four people, require only two hours of preparation, the maximum.

What you need before starting

For this batch cooking session, you'll need salmon, pasta, cherry tomatoes, and eggs.

Photographs Frédéric Lucano, Hachette Cuisine

For this batch cooking session, you’ll need salmon, pasta, cherry tomatoes, and eggs.
  • 1 kg of shelled fresh peas
  • 1 fennel
  • 4 carrots
  • 250 g of new potatoes
  • 1 bunch of green asparagus
  • 1 bunch of rocket
  • 1 bunch of mint
  • 1 bunch of parsley
  • 1 basket of cherry tomatoes
  • 2 yellow onions
  • 1 lemon
  • 800 g of beef in pieces (macreuse, gîte)
  • 4 Label Rouge salmon loins
  • 4 eggs
  • 50 cl of cream
  • 1 jar of milk flakes
  • 1 jar (250 g) of ricotta
  • 1 jar of fresh cream
  • 1 bag of grated Parmesan cheese
  • 1 shortcrust pastry
  • 4 wholemeal sandwiches with bacon
  • 1 pack of macaroni (500 g)
  • 40 g of pine nuts

To these ingredients are added 2 vegetable stock cubes, olive oil, salt and pepper.

Step 1: prepare the vegetables

The preparation and cooking phases of the vegetables must be carried out in the order indicated below.

Pass the asparagus under water and cut the trunks to 2.5 cm.

Wash the fennel under running water, cut off the tops of the branches and trunks. Grate it into strips or thin slices using a food processor with a grater.

Cut a lemon into thin slices.

Rub the carrots under running water. Put 2 in the food processor with a grater and cut the other 2 into slices.

Wash the potatoes.

Peel the onions and chop them.

Wash and dry the mint and parsley. Finely chop them. Keep them in 2 sachets in the refrigerator (they will keep for 6 days).

Wash the rocket under running water and squeeze it well.

Phase 2: cooking

The five dishes of this spring week, once done.

Photographs Frédéric Lucano, Hachette Cuisine

The five dishes of this spring week, once done.

Preheat the oven to 180 ° C (thickness 6).

For the cake: Roll out the shortcrust pastry in the pan. Break 4 eggs into a bowl, add the liquid cream, salt, pepper and beat well with a fork. Add the strips of carrots and fennel, 1 handful of peas, 1 pinch of mint, the chopped parsley and a few sprigs of rocket. Mix well. Pour over the dough and cook for 25-30 minutes. Allow to cool before filming.

For the macaroni: cook the macaroni al dente according to package directions. Drain them.

For the back of the salmon with green asparagus and lemon: pour 1 drizzle of olive oil on the bottom of the pan, place the asparagus and cook for 15 minutes. Remove from the oven and place the salmon fillets and the asparagus skin on top. Add the lemon slices, salt and pepper and pour 1 drizzle of olive oil. Cook again for 10 minutes. Allow to cool before filming.

For the beef casserole: Pour 1 drizzle of olive oil into the pan and fry half the onions for 3 minutes. Add the pieces of beef and brown them. Season with salt and pepper, crumble 1 nut, add the potatoes and carrot slices. Cover with water and simmer for 1 hour over low heat. Let it cool down.

For the macaroni au gratin: Dilute the ricotta with the fresh cream, salt and pepper. Pour the macaroni into the pan and add the ricotta mixture. Stir then add the cherry tomatoes. Movie.

For the pea soup: Pour 1 drizzle of olive oil into a pan and fry the rest of the onions for 2 minutes. Crumble 1 vegetable cube, add the fresh peas, 1 nice pinch of chopped mint and pour 80 cl of water. Let it simmer for 10-12 minutes. Stir and taste to adjust the seasoning if needed. Pour into a container and allow to cool.

For the rocket pesto: put the rocket in the blender, add 2 tablespoons of grated Parmesan cheese, the pine nuts and 2 tablespoons of olive oil. Pepper and salt lightly. Mix and pour in the olive oil until you get a smooth consistency. Pour into a container.

Leave to cool then put the cake in the refrigerator (it can be kept for 3 days), the salmon back with green asparagus (it can be kept for 3 days), the macaroni au gratin (it can be kept for 4 days), the beef casserole (it can be kept for 4 days) and rocket pesto (lasts 6 days). Put the pea cream in the freezer (it will keep for 2 months).

What you need to do on D-Day

Monday. Preheat the oven to 180 ° C (th. 6) and cook the vegetable tart for 10 minutes. Sprinkle with a little parsley and mint and serve.

Spring vegetable pie.

Photographs Frédéric Lucano, Hachette Cuisine

Spring vegetable pie.

Tuesday. Preheat the oven to 180 ° C (th. 6) and cook the salmon pan with lemon slices and roasted green asparagus for 10 minutes. Sprinkle with parsley before serving.

The salmon back with lemon slices and roasted green asparagus.

Photographs Frédéric Lucano, Hachette Cuisine

The salmon back with lemon slices and roasted green asparagus.

Wednesday. Preheat the oven to 180 ° 5 (thickness 6) and cook the pan for macaroni au gratin for a good 10 minutes. Pour the pesto over the preparation and serve.

Macaroni au gratin with rocket pesto and cherry tomatoes.

Photographs Frédéric Lucano, Hachette Cuisine

Macaroni au gratin with rocket pesto and cherry tomatoes.

Thursday. Heat the beef casserole with the vegetables and fresh parsley over low heat for 10 minutes. Sprinkle with parsley before serving. Also remove the cream from the freezer and put it in the fridge for the next day.

Beef casserole with vegetables and fresh parsley.

Photographs Frédéric Lucano, Hachette Cuisine

Beef casserole with vegetables and fresh parsley.

Friday. Pour the pea cream into a saucepan and heat it over low heat. Pour into bowls, add 1 tablespoon of milk flakes in the center and sprinkle with parsley and mint. Serve with wholemeal sandwiches with bacon bits.

Cream of peas with mint and ricotta.

Photographs Frédéric Lucano, Hachette Cuisine

Cream of peas with mint and ricotta.

In her book, Stéphanie de Turckheim completes these five dishes with mint strawberries for dessert and grated raw fennel with lemon, mint, and olive oil as an appetizer. You can find the menu in its entirety In 2 hours I cook all week, special for beginners published by Hachette Cuisine.

Stéphanie de Turckheim's book: In 2 hours I cook all week, special for beginners.

Photographs Frédéric Lucano, Hachette Cuisine

Stéphanie de Turckheim’s book: In 2 hours I cook all week, special for beginners.

See also on The HuffPost: “How to make cheese naan in less than 10 minutes? We found the recipe

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