Batch Cooking: green beans salad, chicken wraps, parmesan crusted hake, roasted chicken thighs and chocolate sponge cake

Sundays are for cooking. In just one morning you can cook the whole weekly menu, so you can do whatever you want to with the rest of your free time.

Sounds good, doesn’t it? Join our philosophy and start with these easy and healthy recipes.

Ingredients

Green beans salad with feta and almonds

• 200 g French beans
• Diced feta cheese
• Roasted almonds
• Lemon zest
• Lemon juice
• Feta cheese
• Olive oil
• Salt and pepper

Chicken wraps

• 1 Sliced chicken breast
• Lettuce leaves
• ½  Carrot
• ¼ Green pepper
• ¼ Red pepper
• ¼ Yellow pepper
• Mayonnaise
• Wheat tortillas
• Olive oil
• Salt and pepper

Parmesan and herbs crusted hake

• 2 Hake loins
• 100 g Breadcrumbs
• 50 g Grated parmesan
• 1 Tablespoon of dry oregano
• 1 Tablespoon of Dry rosemary
• 1 Tablespoon of Dry basil
• Mustard
• Olive oil
• Salt and pepper
• Lettuce leaves

Roasted chicken thighs with potatoes and French beans

• 2 Chicken thighs
• 100 g. Boiled French beans
• 4 Medium potatoes
• 2 Cloves of garlic
• Dry rosemary and thyme
• Olive oil
• Salt and pepper

Chocolate sponge cake

• 1 Natural yoghurt (125 g).
• 3 Eggs
• 2 Flour (measure with the empty yoghurt pot)
• 1 Cocoa powder (yoghurt measure)
• 2 Sugar (yoghurt measure)
• 1 Sunflower oil (yoghurt measure)
• 1 Baking powder sachet
• Butter and cocoa to grease the mould.

Green beans salad with feta and almonds

1. Cut French beans into big pieces.  Bring a large pot of salted water to a boil and cook the beans. When they are crunchy, al dente, remove from the heat and plunge them quickly in a bowl with ice and water to shock them.
2. Prepare a dressing with olive oil and salt, pepper, and lemon juice, beating with a whisker until it emulsifies.
3. Serve cold, green beans with the dressing. Decorate with feta cheese

Chicken wraps

1. Add salt and pepper to the chicken fillets and cook in a pan with oil until golden brown on both sides. Set aside.
2. Cut carrot and peppers into thin strips and set aside too.
3. Spread mayonnaise to taste on the wheat tortillas, add lettuce leaves finely chopped and the rest of the veggies.
4. Cut chicken into strips, add to the tortilla and roll into a wrap.

Parmesan and herbs crusted hake

1. Mix breadcrumbs and parmesan with dry herbs.
2. Add salt and pepper to the hake loins and brush with some mustard.
3. Coat the mustard part of the hake with olive oil.
4. Bake at 180ºC for 15 minutes until the coated is crispy and golden brown.
5. Serve with some salad made of lettuce leaves.

 

Roasted chicken thighs with potatoes and French beans

1. Wash and cut potatoes into wedges. Place them in an oven tray with the smashed cloves of garlic, dry herbs, and some olive oil.
2. Add salt and pepper to the chicken thighs and some olive oil too. Place over the potatoes on the oven tray.
3. Bake at 1801C for 30 minutes until both chicken and potatoes are brown.
4. Serve the thighs with the baked potatoes and the boiled French beans.

Chocolate sponge cake

 

1. In a large bowl, add sugar and eggs and whisk with a mixer until sugar is dissolved.
2. Add oil and yoghurt, keep whisking until you have a smooth batter without lumps.
3. Mix flour with baking powder and sift to the batter, little by little. Keep whisking until everything is well-combined.
4. Grease a mould with butter, sprinkle some cocoa all over and add the sponge cake mix.
5. Bake at 180ºC for 30 minutes, poke with a toothpick, and if it comes out clean, remove the cake from the oven and set aside to cool.