Inicia sesión para poder guardar tus recetas favoritas

Batch Cooking: courgette salad, gnocchi with tomato, Spanish style clams, lamb chops with herbs, and fruit salad

Are you coming back from the holidays next week? We cannot give you a day off, but we can give you some recipes for a yummy weekly menu to help you out with your comeback. Happy belly, a happy return to routine (or that’s what they say).

 

Ingredients

Courgette salad

  • 1 Courgette
  • Rocket and lamb’s lettuce leaves
  • Grated Parmesan cheese
  • Olive oil
  • Salt
  • Pepper
  • Pine nuts

Gnocchi with tomato sauce

  • 400 g gnocchi
  • Salt
  • 200 g homemade tomato sauce
  • 100 ml evaporated milk
  • Cherry tomatoes
  • Sage leaves
  • Grated Parmesan cheese

Spanish style clams

  • 3 Cloves of garlic
  • Extra virgin olive oil
  • 10 g parsley
  • 300 g clams
  • Salt

Lamb chops with herbs

  • 40 g butter
  • Rosemary
  • Thyme
  • Sage
  • 600 g Lamb chops
  • Salt
  • Pepper
  • 200 g potatoes
  • 200 g sweet potatoes

Fruit salad

  • 1 Mango
  • 1 Pineapple
  • 100 g Strawberries
  • 200 g Blueberries
  • 200 g Raspberries
  • Mint
  • 400 ml Orange juice
  • Sweetener (optional)

Batch Cooking ingredients

Courgette salad

  1. Slice the courgette with a mandoline to get thin strips and mix with the lamb’s lettuce and rocket leaves in a large salad bowl.
  2. Dress with Parmesan cheese, olive oil, salt and pepper and toss.
  3. Serve and garnish with roasted pine nuts.

Gnocchi with tomato sauce

  1. Cook gnocchi in boiling water with salt, drain and set aside to cool.
  2. Heat tomato sauce with evaporated milk, cherries cut in halves, and cook until it thickens.
  3. Add gnocchi, a bit of sage, and toss.
  4. Serve garnish with some grated Parmesan cheese.

Spanish style clams

  1. Chop the cloves of garlic finely and fry in a skillet with olive oil
  2. When they begin to fry, add parsley and keep frying until garlic is golden brown.
  3. Add the clams and cook together until the clams are open.
  4. Add salt if needed too and serve.

Lamb chops with herbs

  1. For the chops: melt the butter in a skillet over medium heat. Add rosemary, thyme, and sage, and let infuse for a few minutes.
  2. When the butter has the flavour of the herbs, add salt and pepper to the lamb chops and cook for both sides until brown.
  3. For the side: cook the potato and sweet potato in the microwave in a bowl, covered with plastic wrap, without making holes on the surface, for 6 to 7 minutes, on full power.
  4. Slice and finish the cooking by frying them in the skillet with butter and herbs until golden brown. Serve as a side dish for the lamb chops.

Fruit salad

  1. Dice the mango and the pineapple, quarter the strawberries, and place them in a bowl together with blueberries and raspberries.
  2. Chop the mint and add to the bowl.
  3. Add if you wish some sweetener to the fruit salad, toss, and macerate for 30 minutes.
  4. Serve with orange juice. If you don’t use a sweetener, add the orange juice in the previous step to macerate with the rest of the fruit.
Scroll to Top