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 (like here), vegetables, meat, anything can go in!...
Let's meet up in the north of France for a nice homemade Carbonnade Flamande! What better way to warm up your taste buds on a cold day than with a good stew? This easy-to-make recipe is sure to delight the whole family! Step by step, follow the steps...
If you like comforting, spicy and oriental recipes , this chorba soup should please you! Usually, it is made up of meat (mainly lamb or mutton) but here we have decided to offer you its vegetarian version . Very consistent thanks to chickpeas,...
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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