Batchcooking: 5 recipes that keep well and make a real change from everyday life
The problem with batchcooking is that you quickly fall back on the same recipes... and get bored. So this week, the idea is simple: to keep things practical (prepare in advance, store, reheat), while bringing a little more fun to the plate.
There's no "all pasta" or "all gratin" here: we juggle between world flavours, a complete and satisfying dish, a recipe to share, a tasty vegetarian option... In short: an organized week, but not a monotonous one.
Discover our recipes below:
Let's make enchiladas but in a vegetarian version! You can also make it vegan by removing the cheese. You'll love the combination of red beans, corn, avocado and our delicious chili sauce. Try it and enjoy!
This vietnamese recipe is the perfect marriage between meat and sugar...Try it and you'll see!
These savory flans are an excellent idea if you're looking for a simple, light and flavorful recipe. The duo of mushrooms + spinach , sautéed with garlic, shallot and a touch of parsley, adds an irresistible fragrance. Mixed with a base of eggs,...
When we talk about tarte tatin, we obviously think of the famous apple tarte tatin ! What if today we replaced the traditional apples with well-candied shallots for a savory version? To add even more deliciousness, feta will be your best ally in...
A nutrient-packed dish with an Asian twist. If you love vegetables and Asian cuisine, this is your recipe! Wok with marinated shrimp, perfect for a weekday dinner served with rice. You don't have to be on a diet to enjoy a good vegetable dish!
This menu is perfect for a week without getting bored!
There's sweet and sour, au gratin, fondant, crunchy... and a real diversity of cuisines. You can prepare everything in advance, then adapt it to suit your day: some dishes are great reheated, others can even be enjoyed warm.
And if you want to take batchcooking a step further, prepare a portion of plain rice or raw vegetables as a bonus, and you'll have enough to fill your plates effortlessly. The result: a busy week, but meals that remain a real pleasure.
Adèle Peyches
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