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Batch Cooking: Special fried rice, creamy vegetable soup, peas with ham and poached egg, salmon with asparagus, and orange with chocolate

Batch Cooking / By

We wanted to enjoy Sunday at home and, why not, cook all the menus for this upcoming week with this new Batch Cooking recipes.

Ingredients

Special fried rice

  • 200g Basmati rice
  • 50g Asparagus
  • 1  Egg
  • 50g Cured ham
  • 1 Carrot
  • 50g Peas
  • Soy sauce
  • Olive oil

 

Creamy vegetable soup

  • 100g Asparagus
  • 2 Carrots
  • 1 Onion
  • Vegetable broth
  • Cured ham
  • Olive oil

Peas with ham and poached egg

 

  • 200g Frozen peas
  • 70g Cured ham
  • 1 Egg
  • Olive oil

 

Salmon with soy, asparagus, and white rice

  • 1 Salmon loin
  • 100g Asparagus
  • Soy sauce reduction
  • Basmati rice cooked

 

Oranges with oil and chocolate

  • 1 Orange
  • Salt flakes
  • Olive oil
  • Dark chocolate

Special fried rice

  1. Cook Basmati rice with plenty of water and some salt. Drain and set aside.
  2. Use the egg for cooking a plain omelette. Cut into small pieces and set aside too.
  3. Dice carrot finely and stir fry in a pan with oil.
  4. Chopped the cured ham and stir fry as well for a few minutes.
  5. Add peas to the pan.
  6. Add the rice, the omelette, and stir together.
  7. Use a dash of soy sauce as a dressing.

Creamy vegetable soup

  1. Cut carrots, onion and asparagus into pieces.
  2. Add olive oil to a pot and stir fry all the ingredients for a few minutes.
  3. Add the broth and bring it to a boil until all the vegetables are tender.
  4. Remove some broth and blend. You can add more broth to the mixture for a lighter soup. Add salt and pepper to taste.
  5. Serve in a bowl and decorate with some thinly sliced asparagus and cured ham strips.

Peas with ham and poached egg

  1. Stir fry the cured ham in a pan with oil.
  2. Add peas and cook until tender.
  3. Crack the egg and place it gently in cling film with a bit of oil, gathering the edges of the film and twisting them, so you can use it to immerse the egg into boiling water. Cook for 6 minutes.
  4. Serve the peas with the poached egg.

Salmon with soy, asparagus, and white rice

  1. Reduce soy in a saucepan until thick.
  2. Stir fry asparagus with a dash of oil, add salt and pepper and sate aside.
  3. Add salt to the salmon loin and sear until golden for both sides.
  4. Serve with stir-fried asparagus and some white rice.

Oranges with oil and chocolate

 

  1. Peel and slice the orange.
  2. Serve on a plate and decorate with some oil, salt flakes and grated dark chocolate.
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