Batchcooking without routine: 5 recipes that reheat well and change the classics
The risk with pre-prepared menus is to fall back on the same dishes over and over again. Here, on the contrary, we're aiming for an "anti-weariness" week: different flavors, varied textures, and recipes that remain at their best after storage.
Discover our recipes below:
When you're out of ideas for dinner, nothing beats a quiche! Very simple to make, all you need to do is roll out your pie crust and spread your choice of filling on top. No complications here: salmon (as in this recipe), vegetables, meat—anything goes!...
Let's head to northern France to enjoy a delicious homemade Flemish carbonnade! What better way to warm up on a cold day than with a hearty stew? This easy recipe is sure to delight the whole family! Follow the steps for making this saucy dish, both...
If you like comforting, spicy, and North African recipes , this chorba soup should be right up your alley! It is usually made with meat (mainly lamb or mutton), but here we've decided to offer you a vegetarian version . Hearty thanks to the...
Do you know the Tarte Tatin, this famous French apple pie, served upside down ? We used this concept, only using 2 great ingredients : potatoes and cheese ! What a treat !
If you're looking for an ultra-comforting dish that's super easy to make, you've come to the right place! Today, we're treating ourselves to a tomato and mozzarella gnocchi gratin , also known as gnocchi alla sorrentina . Just imagine:...
This week is ideal if you like to alternate between staid dishes and lighter options.
The chorba balances out the carbonnade perfectly, and the rest of the menu is built around dishes that are easy to portion and reheat. The potato tarte tatin is your secret weapon: it warms up beautifully and has that “simple but original” vibe that instantly elevates the whole meal.
Batch-cooking tip: make the soup in a big pot and freeze one or two portions. It’s the ideal backup dinner for those days when you don’t even feel like thinking about what to cook.
Adèle Peyches
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