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Batch Cooking: Stir fry rice with veggies, pork loin with creamy mushroom sauce, oven-baked fish on seasonal veggies, creamy mushroom soup, and custard tartlets

Batch Cooking / By

If you have finished your Saint Valentine’s breakfast already, it is time to cook the next week menu. Today we bring you a very easy Batch Cooking, so you have enough time to enjoy this wonderful day as you wish.

Ingredients

Stir fry rice with veggies

  • 3 Carrots
  • 5 Mushrooms
  • ¼ Broccoli
  • 1 Clove of garlic
  • 200g. Long grain rice, boiled
  • Soy sauce
  • Olive oil
  • Salt & pepper

pork loin with creamy mushroom sauce

  • 1 Onion
  • 150g Mushrooms
  • 250ml Fresh cream
  • Olive oil
  • Salt & pepper
  • 2 Pork loin fillets

Oven-baked fish on seasonal veggies

  • 4 Small Vitelotte potato
  • 4 Small potatoes
  • 2 Carrots
  • ¼ Broccoli
  • ½ Lemon
  • 2 Gilthead fillets
  • Olive oil
  • Salt & pepper

Creamy mushroom soup

  • 1 Onion
  • 200g Mushrooms
  • 1 Clove of garlic
  • 500ml Chicken broth
  • 50ml Cream
  • Olive oil
  • Salt & Pepper

Custard tartlets

  • 1 Puff pastry sheet
  • 250g Milk
  • 50g Sugar
  • 2 Yolks
  • ½ Vanilla pod
  • 20g Cornstarch
  • Butter

Saint Valentine batch cooking

Stir fry rice with veggies

  1. Dice the vegetables, finely.
  2. Stir fry the chopped clove of garlic in a pan until slightly brown, add the rest of the vegetables and cook for a few minutes.
  3. Add boiled rice with a dash of soy sauce, stir fry all together, and add salt & pepper to taste. Set aside.

 

Pork loin with creamy mushroom sauce

  1. Chopped the onion and fry in a pan with olive oil.
  2. When golden brown, add the chopped mushrooms and stir until cooked.
  3. Pour the fresh cream and simmer over low heat for a few minutes. Add some salt & pepper and blend the sauce with a food processor.
  4. Season the loin fillets with salt & pepper too and stir fry in the pan with olive oil until golden brown, both sides. Pour the mushroom sauce and simmer again over low heat for 10 more minutes.
  5. Serve with sliced, stir-fried mushrooms.

Oven-baked fish on seasonal veggies

 

  1. Wash and cut potatoes into big segments, don’t remove the peel.
  2. Peel and cut carrots into big parts. Separate broccoli florets and slice lemon.
  3. Mix all the veggies in an oven tray, add a dash of oil, salt & pepper all over.
  4. Bake for 20 minutes at 180ºC.
  5. Season gilthead fillets with salt & pepper, brush with oil and place over the veggies on the oven tray to bake for 10 more minutes.

 

Creamy mushroom soup

 

  1. Chop the onion and stir fry in a pot with olive oil. When the onion is golden brown, add the chopped garlic and cook for a couple of minutes.
  2. Stir in the chopped mushrooms until brown.
  3. Pour the chicken broth and simmer for 10 minutes. Add cream and blend.
  4. Serve with some sliced, stir-fried mushrooms.

Custard tartlets

  1. Prepare the custard by bringing milk to a boil, together with vanilla pod, and simmer for 10 minutes.
  2. In a bowl, mix yolks, sugar, cornstarch, and the pulp of the vanilla pod. Whisk until well-combined.
  3. Pour the milk into the mix and toss to combine. Use a pan over medium heat for this mix and stir until thickens.
  4. Roll the puff pastry sheet and cut into 2cm thick slices. Place the slices in flan or tartlet tins, previously covered with butter.
  5. Fill them with the custard and bake for 20 minutes at 22’ºC until the surface is brown.

 

 

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