RECIPES – Between school and work, the pace picks up again and it is sometimes difficult to find time to cook (balanced) during the week. To remedy this, the culinary author Stéphanie de Turckheim invites you to test the batch cooking.
the batch cooking consists of preparing all your dinners for the week in one afternoon. “An undeniable saving of time in the kitchen”, for the author, which makes it possible to forget “the stress of family daily life from preparing dinner”. In her cookbook In 2H I cook for the whole week, special for beginnerspublished in mid-March by Hachette Cuisine, it offers 80 homemade, seasonal meals.
On the menu this week batch cooking springtime, signed Stéphanie de Turckheim: spring vegetable tart, back of salmon with slices of lemon and roasted green asparagus, macaroni gratin with arugula pesto and cherry tomatoes, beef casserole with vegetables and fresh parsley, cream of pea soup with mint and cottage cheese. The dishes, for four people, require only two hours of preparation, top time.
What you need before you start
- 1kg shelled fresh peas
- 1 fennel
- 4 carrots
- 250g early potatoes
- 1 bunch of green asparagus
- 1 bunch of arugula
- 1 bunch of mint
- 1 bunch of parsley
- 1 punnet 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 light cream
- 1 jar of cottage cheese
- 1 jar (250g) ricotta
- 1 small jar of fresh cream
- 1 bag of grated parmesan
- 1 shortcrust pastry
- 4 wholemeal bread rolls with bacon
- 1 packet of macaroni (500g)
- 40g pine nuts
To these ingredients are added 2 vegetable stock cubes, olive oil, salt and pepper.
Step 1: Preparing the vegetables
The vegetable preparation and cooking steps should 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 clear water, cut the top of the branches and the 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 of them 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. Chop them finely. Store them in 2 sachets in the refrigerator (can be kept for 6 days).
Wash the arugula under clear water and wring it well.
Step 2: cooking
Preheat the oven to 180°C (th. 6).
For the pie: roll out the shortcrust pastry into the pie pan. Break 4 eggs into a bowl, add the liquid cream, salt, pepper and beat well with a fork. Add the carrot and fennel strips, 1 handful of peas, 1 pinch of mint, chopped parsley and a few sprigs of arugula. Mix well. Pour over the dough and bake for 25 to 30 minutes. Leave to cool before filming.
For the macaroni: cook the macaroni al dente according to package directions. Drain them.
For the back of salmon with green asparagus and lemon: pour 1 drizzle of olive oil in the bottom of the gratin dish, place the asparagus and bake for 15 minutes. Take the dish out of the oven and place the salmon fillets on top, skin on the asparagus. Add the lemon slices, salt, pepper and pour 1 drizzle of olive oil. Bake again for 10 minutes. Leave 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. Salt and pepper, crumble 1 stock cube, add the potatoes and the carrot slices. Cover with water and simmer for 1 hour over low heat. Let cool.
For the macaroni gratin: Dilute the ricotta with the fresh cream, salt and pepper. Pour the macaroni into the gratin dish and add the ricotta mixture. Mix then add the cherry tomatoes. Film.
For the pea soup: pour 1 drizzle of olive oil in a pan and fry the rest of the onions for 2 minutes. Crumble 1 vegetable stock cube, add the fresh peas, 1 good pinch of chopped mint and pour 80 cl of water. Let simmer for 10 to 12 minutes. Mix and taste to adjust the seasoning if necessary. Pour into a container and let cool.
For the arugula pesto: put the arugula in the blender, add 2 tablespoons of grated parmesan, the pine nuts and 2 tablespoons of olive oil. Pepper and salt lightly. Mix and pour olive oil until the texture is soft. Pour into a container.
Leave to cool then place in the refrigerator the pie (keeps for 3 days), the back of salmon with green asparagus (keeps for 3 days), the macaroni gratin (keeps for 4 days), the casserole of beef (keeps for 4 days) and arugula pesto (keeps 6 days). Place the cream of pea soup in the freezer (can be kept for 2 months).
What you have to do on D-Day
Monday. Preheat the oven to 180°C (th. 6) and bake the vegetable tart for 10 minutes. Sprinkle with a little parsley and mint and serve.
Tuesday. Preheat the oven to 180°C (th. 6) and bake the dish of salmon with slices of lemon and roasted green asparagus for 10 minutes. Sprinkle with parsley before serving.
Wednesday. Preheat the oven to 180°5 (th. 6) and bake the macaroni gratin dish for a good 10 minutes. Pour the pesto over the preparation and serve.
Thusday. Reheat the beef casserole with vegetables and fresh parsley over low heat for 10 minutes. Sprinkle with parsley before serving. Also take the velouté out of the freezer and put it in the fridge for the next day.
Friday. Pour the cream of peas into a saucepan and warm it over low heat. Pour into bowls, add 1 tablespoon of cottage cheese in the middle and sprinkle with parsley and mint. Serve with wholemeal bread rolls with bacon bits.
In her book, Stéphanie de Turckheim completes these five dishes with strawberries with mint for dessert and grated raw fennel with lemon, mint and olive oil as a starter. The menu can be found in full in In 2 hours I cook for the whole week, special for beginners published by Hachette Cuisine.
See also on The HuffPost: “How to make cheese naan in under 10 minutes? We found the recipe