Batch cooking: recipes and tips

 Batch cooking, or cooking in batches , refers to a method of preparing meals in a single session, usually for an entire week. The goal: to take the time to cook all your dishes at once and then be free for the rest of the week. This practice saves time and money, and also ensures a healthy and balanced diet every day. While the latter is entirely up to you, we're sure that if you're here, it's because you have at least a desire to take care of your body by giving it everything it needs to function properly! Let's get started and learn all about batch cooking with our best tips and recipes to delight you all year round and add variety to your meals!

What is batch cooking?

As mentioned earlier, batch cooking involves preparing a large quantity of meals all at once to be consumed throughout the week. This requires dedicating a few hours to preparation each week. The dishes are then stored in the refrigerator or freezer to ensure proper preservation. The idea is to reuse the same ingredients  in different ways and prepare food that can be easily reheated in the microwave or oven to simplify your daily life.

The advantages of batch cooking

We are telling you about this method because it is advantageous for each of us for the following reasons:

1. 1. Time saved : 1 is the number of times you'll cook each week. Sounds appealing, doesn't it? This reduces the time you spend in the kitchen every day, freeing it up for other things. No more spending hours preparing meals every evening after a long day at work! Time to relax. You finally have time to exercise, read a book, enjoy your children, your cat/dog, your partner, or simply enjoy life! Practical, isn't it?
   2. Saving money : how is it possible? You make a shopping list and stick to it. You'll no longer wander through the supermarket aisles wondering what to put in your basket and, above all, be tempted by ultra-processed products that your body absolutely doesn't need. But also, by buying your rice, pasta, etc., in larger quantities, you'll pay less per kilo. Small savings that always make a difference!
   3. Goodbye to the stress of "What's for dinner?" This question will never come up again. It will be replaced by a much more pleasant one: "What dish should I choose for my dinner tonight?" We open the fridge and grab the container that appeals to us most!
   4. A balanced diet : planning your menus allows you to compose your meals properly so that they are balanced and varied. Each meal should contain protein (plant or animal), carbohydrates, fats, vitamins, and minerals.
   5. Reducing waste : Cooking the right quantities according to your weekly needs also helps reduce the risk of throwing away food. You only buy and prepare the amount you need, nothing more, nothing less.
   6. Improving your cooking skills : it's not something you necessarily think about, but if you don't know how to cook anything other than pasta or rice, you're going to learn a lot! Especially the satisfaction of enjoying delicious meals prepared by yourself. Cooking isn't complicated, it just requires a little effort! And don't worry, we always offer simple recipes; you don't need to be a professional chef!

How to prepare a menu using batch cooking?

Meal planning

The first step in batch cooking is to plan your meals for the week. Here are 3 tips to follow to do this step effectively:

• How many meals do you need to prepare for the week, and what are the dietary preferences of your children or partner?
• Choose the recipes. Keep in mind that they must be able to be stored well and reheated easily.
• Adjust the quantities according to the number of servings you want.

Plan your meal preparation time! It could be a morning or afternoon on the weekend. Do you have children? Get them involved too! You'll teach them the importance of healthy eating, how to cook, and most importantly, have a great time together! For more tips on batch cooking with your children , click here: batch cooking with kids of all ages.

And there we go, first step checked!

Purchase of ingredients and necessary equipment

It's time to make your shopping list! Write down all the necessary ingredients so you don't forget anything and avoid unplanned purchases. If it's not on the list, it doesn't need to be in your cart. 😉

Also, remember to check your cupboards so you don't buy duplicate products!

Finally, make sure you have all the necessary cooking utensils (frying pans, pots, knives, etc.) and enough airtight containers to store your prepared dishes . A minimum of equipment is essential for good cooking.

Meal preparation

Now is the time to prepare all your dishes! So organize your kitchen by taking out all the ingredients and utensils needed to make your recipes.

Advice : 

• Prepare several ingredients simultaneously: the rice is cooking while you chop your vegetables, etc.
• Streamline the steps: Do you need to peel and/or cut several vegetables? Do it all at once!
• Before placing your cooked dishes in their containers, let them cool to avoid condensation and maximize food preservation!

The best recipes for batch cooking

Here are some batch cooking recipe ideas based on the seasons. Indeed, if you weren't aware, our bodies don't need the same things in summer as in winter. Seasonal fruits and vegetables are precisely designed to provide us with what we need at the right time! Nature is truly amazing!

Winter batch cooking menu

You'll also find other special batch cooking recipes for winter by clicking on the following link: winter batch cooking recipes . All the recipes we offer are for 4 servings/person. So be sure to adjust them according to the number of servings you want to make.

1. Lentil and vegetable soup

Items needed (for 4 people):

• 200g of green lentils,
• 2 carrots,
• 1 leek,
• 2 potatoes,
• 1 onion,
• 1 clove of garlic,
• 1 bouquet garni (thyme, bay leaf),
• 1.5 liters of vegetable broth,
• 2 tablespoons of olive oil,
• Salt and pepper,

   

Instructions :

1. Rinse the lentils in cold water.
2. Peel and chop the carrots, leek, potatoes, onion and garlic into pieces.
3. In a large pot, sauté the onion and garlic in olive oil.
4. Next, add the chopped vegetables, lentils, bouquet garni, and vegetable stock. Bring everything to a boil.
5. Reduce the heat, cover and simmer for about 30 to 40 minutes until the lentils and vegetables are tender.
6. Remove the bouquet garni, blend if desired to obtain a smooth texture or leave in pieces.
7. Season with salt and pepper, let cool before storing in airtight containers. You can freeze it for longer storage or simply keep it in the refrigerator.

    

You can serve this soup with a piece of wholemeal bread.

2. Veal stew

Ingredients (for 4 people):

• 800g of veal (neck or shoulder), cut into pieces. If you don't eat meat, you can replace the veal with a plant-based protein of your choice. Seitan could be a good option. If you eat fish, you can replace the veal with salmon.
• 280g of rice,
• 2 carrots,
• 1 onion,
• 2 cloves of garlic,
• 1 leek,
• 1 stalk of celery,
• 1 bouquet garni (thyme, bay leaf),
• 200g of button mushrooms,
• 30g of butter,
• 30g of flour,
• 150 ml of fresh cream,
• 1 egg yolk,
• 1 lemon (juice),
• Salt, pepper,

   

Preparation :

1. Fry the chosen protein in a casserole dish with a little butter.
2. Next, add the carrots, onion, garlic, leek and celery cut into pieces, as well as the bouquet garni.
3. Cover with water, add salt and pepper, bring to a boil, then simmer for 1 hour 30 minutes over low heat.
4. Meanwhile, clean the mushrooms, cut them into pieces, then fry them in a pan with a little olive oil.
5. In another saucepan, melt the butter, add the flour to make a roux, then gradually pour in some of the cooking stock to thicken the sauce.
6. Mix the crème fraîche, egg yolk and lemon juice, then stir this mixture into the thickened sauce.
7. Add the protein pieces and mushrooms to the sauce. 
8. Once cooled, divide into your different containers and place them in the fridge or freezer.

As a side dish: a portion of rice will do just fine!

3. Cauliflower and potato gratin

Ingredients (serves 4):

• 1 small cauliflower,
• 4 medium potatoes,
• 100g of grated cheese (Gruyère or Emmental),
• 40g of cornflour,
• 500 ml of milk,
• Salt, pepper, nutmeg

Instructions :

1. Preheat the oven to 180°C.
2. Peel the potatoes and slice them. Cut the cauliflower into small florets and rinse them in water.
3. Steam or boil the cauliflower and potatoes in salted water for about 10 minutes. Check for doneness by inserting a knife; they should be tender.
4. Meanwhile, prepare the lightened béchamel sauce: in a saucepan, gradually whisk the cornstarch into the cold milk until smooth. Then, heat gently, stirring with a wooden spoon. Once thickened, season with salt, pepper, and nutmeg! 
5. Then, arrange the cauliflower and potatoes in a gratin dish. Pour the béchamel sauce over them, and sprinkle with grated cheese.
6. Bake for 20 to 25 minutes until the top is golden brown.

To accompany this dish, opt for green salad, a slice of ham, a piece of chicken or any other plant/animal protein!

4. Vegetable and lamb's lettuce quiche

Ingredients (for 4 people):

• 1 shortcrust pastry (ready-made or homemade),
• 200g of seasonal vegetables (courgettes, leeks, spinach, etc.),
• 150g of lamb's lettuce,
• 3 eggs,
• 200 ml of vegetable cream,
• 100 ml of milk,
• 100g of grated cheese,
• Salt, pepper, nutmeg,
• A few nuts

   

Instructions :

1. Preheat your oven to 180°C.
2. Sauté the chosen vegetables in a little olive oil until tender.
3. Next, spread the shortcrust pastry in a tart tin. Prick it with a fork to make small holes.
4. Spread the cooked vegetables over the dough.
5. In a bowl, beat the eggs with the cream, milk, salt, pepper and a pinch of nutmeg.
6. Pour the mixture over the vegetables and sprinkle with grated cheese.
7. Bake for 20 to 30 minutes, until the quiche is golden brown. Serve with a nice lamb's lettuce salad and a few walnuts for added crunch.

5. Homemade applesauce

Ingredients needed (for 4 servings):

• 1 kg of apples (Golden Delicious, Reinette or other compote variety)
• 50g of sugar (optional)
• 1 sachet of vanilla sugar (or one vanilla pod)
• 1 glass of water
• 1/2 lemon (juice)
• Cinnamon (optional)

Instructions :

1. Peel and core the apples, then cut them into pieces.
2. Put them in a saucepan with the sugar (or not), vanilla sugar, lemon juice and 1 glass of water.
3. Cover and cook over low heat for 20 to 30 minutes, stirring occasionally, until the apples are tender.
4. Blend the compote if you want a smooth texture or simply mash the apples for a rustic compote.
5. Add a little cinnamon if you like. Let it cool and store in the refrigerator.

Here's a quick, homemade dessert that will delight your taste buds!

Spring Batch Cooking Menu

1. Roast chicken and small vegetables

Ingredients (for 4 people):

• 1 whole chicken,
• 4 carrots,
• 4 potatoes,
• 2 onions,
• 2 courgettes,
• 3 cloves of garlic,
• 1 sprig of thyme and rosemary,
• 1 lemon,
• 4 tablespoons of olive oil,
• A little butter,
• Salt, pepper,

Instructions :

1. Preheat your oven to 200°C.
2. Season the inside of the chicken with salt, pepper, thyme, and rosemary. Add 2 crushed garlic cloves and half a lemon, cut into wedges, inside the chicken. Rub the chicken skin with softened butter to give it a crispy, golden color.
3. Next, peel the carrots, potatoes, and onions. Cut the carrots into sticks, the potatoes into wedges, and the onions into rings. Slice the zucchini into rounds without peeling them (but wash them first). Mix all the vegetables in a large salad bowl with 2 tablespoons of olive oil, salt, and pepper.
4. Place the chicken in a large roasting tin. Arrange the vegetables around it. Then add an unpeeled garlic clove among the vegetables for flavor. 
5. Then, drizzle the chicken and vegetables with the remaining lemon juice and olive oil.
6. Bake the chicken for 1 hour 15 minutes to 1 hour 30 minutes, basting regularly with the cooking juices. Turn the vegetables halfway through cooking so they brown evenly.
7. Check if the chicken is cooked by piercing its thigh: the juices should run clear. If necessary, cook for a little longer.
8. Next, divide your pre-cut chicken and roasted vegetables among your containers. Place them in the refrigerator.  

2. Spinach and feta tart

Required elements :

• 1 shortcrust pastry (or puff pastry),
• 400g of fresh (or frozen) spinach,
• 200g of feta cheese,
• 3 eggs,
• 200 ml of fresh cream,
• 1 onion,
• 2 tablespoons of olive oil,
• Salt, pepper, nutmeg

Instructions :

1. Preheat the oven to 180°C.
2. Finely chop the onion and fry it in olive oil until translucent.
3. Add the spinach and cook until wilted. Drain to remove excess water.
4. In a bowl, beat the eggs with the crème fraîche using a fork or whisk. Then season with salt, pepper, and a pinch of nutmeg.
5. Next, spread the dough in a tart tin and prick it with a fork. Spread the spinach over the base of the tart. Crumble the feta cheese on top.
6. Pour the egg-cream mixture over the filling.
7. Bake for 30 to 35 minutes until the tart is golden brown. 

You can enjoy this tart hot or cold and accompany it with a green salad and a portion of protein. 

3. Asparagus and spinach quiche

Ingredients :

• 1 shortcrust pastry,
• 250g of green asparagus,
• 200g of fresh spinach,
• 3 eggs,
• 200 ml of vegetable cream (rice, soy, etc.),
• 100g of grated cheese (Gruyère or Emmental),
• 1 onion,
• 1 tablespoon of olive oil,
• Salt, pepper, nutmeg

Instructions :

1. Preheat the oven to 180°C.
2. Cook the asparagus in boiling salted water for 5 minutes, then drain. Cut off the tips and set them aside for decoration, then cut the rest into pieces.
3. Sauté the chopped onion in an oiled pan. Add the spinach and cook until wilted.
4. In a bowl, beat the eggs with the cream. Season with salt, pepper and a pinch of nutmeg.
5. Spread the shortcrust pastry in a tart tin and prick it with a fork.
6. Distribute the asparagus pieces and spinach over the pie base, then pour the egg-cream mixture over it. 
7. Sprinkle with grated cheese. Add the asparagus tips on top and bake for 30 to 35 minutes.

Same here, enjoy your quiche with a nice salad!

4. Asparagus and mushroom risotto

Ingredients :

• 300g of Arborio rice,
• 1 bunch of green asparagus,
• 200g of mushrooms (button or other),
• 1 onion,
• 1 liter of vegetable broth,
• 100 ml of dry white wine (optional),
• 50g of grated Parmesan cheese,
• 2 tablespoons of olive oil,
• Salt, pepper,

Instructions :

1. Cut the asparagus into pieces, keeping the tips whole. Cook them for 5 minutes in boiling salted water, then drain them.
2. Clean the mushrooms and slice them.
3. Sauté the chopped onion in a large oiled pan.
4. Next, add the mushrooms and sauté them until golden brown.
5. Add the rice and fry it until it becomes translucent.
6. Pour in the white wine and let it evaporate (optional). Then, add a ladleful of hot stock, stirring constantly. Continue adding stock as it is absorbed, stirring regularly.
7. When the rice is almost cooked, add the asparagus. Continue cooking until the rice is creamy and cooked al dente (about 18-20 minutes).
8. Remove from heat, add the Parmesan cheese and mix well. Season with salt and pepper, and set aside.

5. Rhubarb pie

Ingredients :

• 1 shortcrust pastry,
• 500g of rhubarb,
• 100 g of sugar,
• 2 eggs,
• 100 ml of vegetable cream,
• 50g of almond flour,
• 1 tablespoon of vanilla sugar,

Instructions :

1. Preheat the oven to 180°C.
2. Peel and cut the rhubarb into pieces. Sprinkle it with sugar and let it macerate for 30 minutes.
3. Spread the shortcrust pastry in a tart tin and prick it with a fork.
4. Then, in a bowl, mix the eggs, cream, almond flour and vanilla sugar.
5. Arrange the drained rhubarb on the tart base and pour the cream-egg mixture over it.
6. Bake for 30 to 35 minutes, until the tart is golden brown. Let it cool before serving.

Summer batch cooking menu

1. Tabbouleh with Mediterranean vegetables

Ingredients :

• 200g of couscous semolina (or bulgur),
• 2 tomatoes,
• 1 cucumber,
• 1 yellow bell pepper,
• 1 red bell pepper,
• 1 red onion,
• 1 lemon (for its juice),
• 3 tablespoons of olive oil,
• Parsley or mint or both!
• Salt, pepper, and other spices according to your taste.

   

Preparations :

1. Cook the couscous semolina according to the package instructions. Then let it cool.
2. Cut the tomatoes, the previously peeled cucumber, the peppers and the red onion into small cubes.
3. Mix the cooled semolina with the vegetables in a large salad bowl.
4. Add the lemon juice, olive oil, salt, pepper, spices, and chopped fresh herbs.
5. Mix well and place in the refrigerator.

    

A quick and easy recipe for maximum flavor! To accompany your tabbouleh, feel free to add hard-boiled eggs, chicken, or fish such as cod, salmon, or sardines. And for a vegetarian option, oven-roasted eggplant or stuffed grape leaves are perfect accompaniments!

2. Stuffed peppers with rice and black beans

Required elements :

• 4 bell peppers (preferably red or yellow),
• 200g of rice (basmati or long grain),
• 200g of black beans (canned),
• 1 onion,
• 2 tomatoes,
• 2 cloves of garlic,
• 1 tablespoon of ground cumin,
• 1 tablespoon of paprika,
• 100g of grated cheese (optional),
• 3 tablespoons of olive oil,
• Salt, pepper,

   

Instructions :

1. Preheat the oven to 180°C.
2. Cook the rice according to the instructions on the back of the package, then drain it.
3. Cut off the tops of the peppers and remove the seeds.
4. In a pan, sauté the chopped onion and garlic in olive oil. Add the diced tomatoes, black beans, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
5. Mix everything together with the cooked rice.
6. Stuff the peppers with the rice mixture and place them on a baking tray.
7. Sprinkle with grated cheese if desired and bake for 25 to 30 minutes, until the peppers are tender and lightly browned.

As a side dish, opt for a green salad (lettuce, rocket of your choice), a cucumber salad or some good sweet potato fries!

3. Pasta salad with pesto, cherry tomatoes and mozzarella

Ingredients :

• 300g of pasta (fusilli, penne, farfalle),
• 200g of cherry tomatoes,
• 200g of mozzarella (balls or cubes),
• Pesto (basil or other depending on your preferences),
• 1 rocket handle (optional),
• 2 tablespoons of toasted pine nuts (optional),
• Salt, pepper,

   

Instructions :

1. Cook the pasta in boiling salted water according to the package instructions. Drain and let cool.
2. Next, cut the cherry tomatoes in half and the mozzarella into small cubes.
3. Mix the cooled pasta with the pesto (about 4 tablespoons), cherry tomatoes, and mozzarella in a large salad bowl or directly into your Tupperware containers.
4. Add the rocket and pine nuts if you wish.
5. Season with salt and pepper. And refrigerate.

You can accompany this dish with small grilled prawns, a slice of ham or salmon/trout, a hard-boiled egg, or pieces of chicken for protein.

4. Gazpacho (serves 4)

Ingredients :

• 6 ripe tomatoes,
• 1 cucumber,
• 1 red bell pepper,
• 1 red onion,
• 1 clove of garlic,
• 2 tablespoons of sherry vinegar,
• 3 tablespoons of olive oil,
• 1 slice of stale bread (optional, to thicken),
• Salt, pepper,
• A few ice cubes (optional),

Instructions :

1. Peel and deseed the tomatoes, peel the cucumber, and cut the vegetables into pieces.
2. Place the tomatoes, cucumber, pepper, onion and garlic in a blender. Add the stale bread if you wish to use it.
3. Blend until smooth. Add the sherry vinegar and olive oil. Blend again.
4. Finally, season with salt, pepper and other spices if desired.
5. Then place your preparation in the refrigerator.

To accompany your gazpacho you can cook a tortilla (omelet with potatoes and onions), small roasted potatoes or even melon and a slice of ham!

5. Cherry and apricot clafoutis

Ingredients :

• 300g of pitted cherries (or not, but you'll have to be careful when eating them),
• 200g of apricots (about 4 apricots), cut into quarters,
• 100g of brown sugar,
• 100g of flour,
• 3 eggs,
• 300 ml of milk (it can be plant-based),
• Butter (for the mold),
• 1 sachet of vanilla sugar,
• A pinch of salt,

Preparations :

1. Preheat the oven to 180°C. Butter a tart tin.
2. In a bowl, whisk the eggs with the sugar until the mixture turns pale. Add the flour and a pinch of salt, and mix well.
3. Gradually add the milk while continuing to whisk to obtain a smooth batter.
4. Arrange the cherries and apricot wedges in the bottom of the buttered mold.
5. Pour the batter over the fruit.
6. Bake for 35 to 40 minutes until the clafoutis is golden brown and firm to the touch.

There you go, a great homemade dessert!

Autumn batch cooking menu

1. Pumpkin and chickpea curry

Ingredients :

• 280g of basmati rice,
• 500g of pumpkin,
• 1 can of chickpeas (400g),
• 1 onion,
• 2 cloves of garlic,
• 1 carton of coconut milk (400 ml),
• 2 tablespoons of curry paste (red or yellow) or curry powder if unavailable,
• 1 tablespoon of coconut oil (or vegetable oil),
• 1 teaspoon of turmeric,
• 1 tablespoon of grated fresh ginger,
• 1 handful of fresh coriander,
• Salt, pepper,
• Lemon juice (optional),

Preparation :

1. Start by cutting the pumpkin into cubes, slicing the onion and mincing the garlic cloves.
2. Next, heat the oil in a large frying pan or casserole dish. Add the sliced ​​onion and chopped garlic, and fry until translucent.
3. Add the ginger, curry paste and turmeric, and cook for a few minutes to release the aromas.
4. Add the diced pumpkin and sauté for 5 minutes.
5. Pour in the coconut milk and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes, until the pumpkin is tender.
6. Meanwhile, cook the rice according to the package instructions.
7. Add the drained chickpeas to the mixture and let it heat for a few more minutes.
8. Season with salt, pepper and a little lemon juice if desired.
9. Then divide the portions into your Tupperware containers and add the chopped fresh coriander once the dish has cooled.

2. Mushroom and spinach lasagna

Ingredients :

• 12 lasagna sheets (pre-cooked or classic),
• 400g of mushrooms (button mushrooms, oyster mushrooms, etc.),
• 400g of fresh spinach,
• 1 onion,
• 3 cloves of garlic,
• 200g of ricotta (or goat cheese),
• 50g of grated Parmesan cheese,
• 400 ml of light béchamel sauce (we gave you the recipe earlier in the winter batch cooking section, cauliflower gratin),
• 200g of mozzarella,
• 2 tablespoons of olive oil,
• Salt, pepper,
  
  

Preparations:

1. Preheat the oven to 180°C.
2. Heat the oil in a large frying pan. Add the chopped onion and garlic and fry until translucent.
3. Add the sliced ​​mushrooms and cook until they are golden brown and the water from the mushrooms has evaporated.
4. Add the spinach to the pan and let it wilt. Season with salt and pepper.
5. Mix the ricotta with the mushroom and spinach mixture.
6. In a gratin dish, spread a layer of béchamel sauce on the bottom, then add a layer of lasagna sheets, a layer of filling, and a layer of mozzarella. Repeat this process, finishing with a layer of béchamel sauce and Parmesan or grated cheese.
7. Bake for 30 to 35 minutes, until the lasagna is golden brown and the cheese is melted and bubbly.

A nice green salad would be perfect to accompany your lasagna!

3. Sweet potato and walnut salad

Required elements :

• 2 large sweet potatoes,
• 50g of walnuts (walnuts or pecans),
• 100g of rocket or lamb's lettuce,
• 50g of crumbled feta cheese (optional),
• 1 red or white onion,
• 2 tablespoons of olive oil,
• 1 tablespoon of balsamic vinegar,
• 1 tablespoon of honey or maple syrup,
• Salt, pepper and other spices if desired.

Instructions :

1. Preheat the oven to 200°C.
2. Peel the sweet potatoes and cut them into cubes. Then arrange them on a baking sheet lined with parchment paper. 
3. Drizzle them with olive oil, season with salt and pepper, and bake for about 25 minutes, until tender.
4. Meanwhile, finely chop the onion. 
5. Then, toast the nuts in a pan for a few minutes to make them crispy.
6. In a salad bowl, combine the arugula, roasted sweet potatoes, red onion, and walnuts. Add crumbled feta cheese if desired.
7. Prepare the vinaigrette by mixing olive oil, balsamic vinegar, honey, salt and pepper. 
8. When it's time to enjoy your salad, you can pour over your dressing and mix well to enjoy!

To complete this recipe, add a portion of protein of your choice (egg, chicken, ham, salmon, cod).

If you wish to enjoy your salad with slightly warm sweet potatoes, leave them in a separate container so that you can reheat them independently of the rest of your salad.

4. Butternut squash and carrot soup

Ingredients :

• 1 butternut squash (approximately 800g),
• 4 carrots,
• 1 onion,
• 2 cloves of garlic,
• 1 liter of vegetable broth,
• 2 tablespoons of plant-based cream or coconut milk,
• 1 tablespoon of olive oil,
• 1 pinch of cumin (optional),
• Salt, pepper,

Preparations :

1. Peel and chop the butternut squash and carrots. Finely chop the onion and garlic.
2. Heat the olive oil in a large saucepan and sauté the onion and garlic.
3. Add the butternut squash and carrot pieces to the pot, then pour in the vegetable stock. Add salt, pepper, cumin, and other spices if desired.
4. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the vegetables are tender.
5. Blend everything with an immersion blender until smooth. Add plant-based cream or coconut milk for extra creaminess.

To accompany this creamy soup, you can add a slice of wholemeal bread with fresh cheese, for example, or a rocket salad to add freshness.

5. Apple cinnamon cake

Items needed (for 8 people):

• 3 apples,
• 200 g of flour,
• 150 g of sugar,
• 100g of applesauce,
• 3 eggs,
• 1 sachet of baking powder,
• 1 tablespoon of ground cinnamon,
• 1 pinch of salt,
• 50 ml of plant-based milk,

Instructions :

1. Preheat the oven to 180°C. Grease and flour a cake tin.
2. Peel and cut the apples into small pieces.
3. In a large bowl, mix the flour, baking powder, cinnamon and salt.
4. In another bowl, whisk the eggs with the sugar until the mixture turns pale. Add the applesauce and plant-based milk.
5. Gradually incorporate the dry mixture (flour, yeast, cinnamon) into the liquid mixture until a smooth dough is obtained.
6. Next, add the apple pieces to the batter and mix gently.
7. Pour the batter into the pan and bake for approximately 40 to 45 minutes, until the cake is golden brown.
8. Allow to cool before unmolding.

Tips and tricks for successful batch cooking

To recap, to ensure the success of your batch cooking, we invite you to:

• Plan your menus in advance,
• Make a detailed shopping list,
• Prepare your dishes simultaneously, optimizing cooking time as much as possible.
• Store your meals properly using airtight containers suitable for the refrigerator/freezer.

Conclusion: Is batch cooking right for you?

Batch cooking is an ideal method if you want to save time, money, and ensure a healthy, balanced diet. Of course, it requires some organization and discipline to dedicate a few hours to cooking each week. It's best to give it a try! For more healthy recipes to add variety to your batch cooking, get our book T12S (80 healthy recipes just for you)!