MORNING LIST
Every night, it’s the same ritual. 7 p.m.: open the fridge. 7:05 p.m .: close the fridge, annoyed. 7:10 p.m .: swallow your laziness and reopen the fridge to find a vague idea of a meal with what is left, then spend half an hour concocting something that is not too elaborate but if possible balanced (or even end up cooking pasta). The solution: batch cooking! Or the art of preparing several meals in advance, so that you only have to assemble or reheat on D-Day.
In Free batch cooking, Ultra green vegetables (First Edition, 128 pages, 9.95 euros), Lene Kudsen even pushes the challenge further: think of a week of recipes with green, lots of green. This challenge should delight vegetarians and those struggling to achieve five fruits and vegetables a day. So we’re not going to lie to you, it takes a bit of organization on weekends: a good hour to do all the groceries and put them away, then two hours to prepare the five recipes. But what a pleasure to put (almost) your feet under the table when you come home from work. Here is a week of light and spring recipes and the list of necessary ingredients.
How do we organize ourselves?
Prepare and cut all the vegetables. Prepare the hummus. Then prepare the falafels. Cook the leeks for the salad. Prepare the pie. Prepare the soup. Prepare the pizza.
Monday: leek, artichoke and hummus salad
To do in advance (20 minutes)
In a food processor, mix the chickpeas, tahini, lemon juice and water. Salt and pepper. If the hummus is too dense, add water.
Wash the leeks, cut them in half lengthwise and then again in half crosswise. Rinse them again. Steam them for 10 minutes
Cut off the end and shorten the size of the artichokes. Cut them in 2. Immediately sprinkle them with lemon juice. Immerse them for 7-10 minutes in salted, lemon-flavored boiling water. Grill them in a pan face down with garlic and olive oil for 6 to 8 minutes. Remove the first layer of leaves from the artichokes. Cut them into quarters. Drizzle with olive oil and place them in a cool box.
To do on D-day
Prepare the vinaigrette. Arrange the artichokes and leeks on plates. Drizzle with the vinaigrette and sprinkle with parsley. Sprinkle the hummus with scallion, parsley, sesame seeds and oil fillets (olive and sesame). Serve the salad with lamb’s lettuce, hummus and breadsticks.
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