As every Sunday, we want to make your weekly menu a little easier. But today, we are also introducing new ingredients of animal origin. New dishes to enjoy in your kitchen and to savour during the next week. Are you about to cook these new recipes from Batch Cooking?
Ingredients
Marinated Salmon Tacos and Basmati Rice
- 250 g of salmon
- 300 g of sea salt
- 150 g of sugar
- Lemon zest
- Basmati rice
- Pink pepper
- Fresh dill
- Extra virgin olive oil
- Salt
Zucchini Light Cream
- 2 zucchinis
- A bunch of wild asparagus
- 1/2 onion
- 350 ml of vegetable stock
- Curry
- Roasted sesame
- Croutons
- Fresh dill
- Extra virgin olive oil
- Black pepper
- Salt
Healthy Chicken Popcorn with Avocado Sauce
- 2 chicken breasts
- 100 ml of milk
- 1 egg
- Sugar-free cornflakes
- 1/2 avocado
- 1 greek yogurt
- Juice of 1/2 lime
- Extra virgin olive oil
- Pepper
- Salt
Lentil Salad and Edamame with Iberian Ham
- Edamame
- 75 g of cooked lentils
- Mezclum
- Iberian Ham
- Extra virgin olive oil
- Salt
Caprese Ties
- 250 g of bow-tie pasta
- Cherry tomatoes
- Mozzarella
- Fresh basil
- Extra virgin olive oil
- Balsamic vinegar
- Salt
Marinated Salmon Tacos and Basmati Rice
Mix the salt, sugar and the lemon zest. Put some of the mixture in a tupperware, place the salmon loin and cover with the rest of the mixture. Let it rest in the fridge for 24 hours.
Wash the salmon, dry it with kitchen paper and cut it like a taco.
Serve it with basmati rice and add some extra virgin olive oil, pink pepper and fresh dill.
Zucchini Light Cream
We wash the vegetables well and cut them.
Season with salt and pepper, pour a little oil into a pot and sauté over a high heat until golden.
Pour in the stock and let it boil for 10 minutes.
Crush everything and serve it with a dash of oil, sesame, croutons and fresh coriander.
Healthy Chicken Popcorn with Avocado Sauce
Cut the breasts into cubes, put them in a bowl with the milk and let them rest for 2 to 6 hours. Drain, add salt and pepper and dip in beaten egg.
Then we pass them through the cornflakes.
Bake each side for 10 minutes at 180ºC.
To prepare the sauce, add the avocado, yogurt, juice of half lime, oil and salt and mash.
Lentil Salad and Edamame with Iberian Ham
Cook the lentils, drain them and let them cool.
Peel the edamame.
Fill a bowl with the mix, add the lentils and the edamame, dress it and mix it.
Place slices of Iberian Ham.
Caprese Ties
Put the washed cherry tomatoes in an oven dish and add oil, vinegar and salt. Mix and bake at 210ºC for 15 minutes.
Cook the pasta.
Serve it with cherry tomatoes, mini mozzarellas and some fresh basil leaves.