I follow Suzanne Mulholland on TikTok, a lady from Scotland who has become famous with her channel “The Batch Ladyâ€, where this lady of batch cooking gives recipes, ideas and practical tips for, well, batch cooking.
But what caught my attention about Suzanne’s method is that, instead of bringing the cooking forward, as I suggest every week in this column, she gets to the preparation part. That is, wash, cut and season. And that’s it.
Then he puts everything in freezer bags and cooks at the moment! The downside of Suzanne’s method is that you have to relight the stove and wash pots every time. The advantage is that each dish has that unique flavor of freshly cooked.
My conclusion is that batch cooking has to adapt to the preferences and styles of each house. So if the “Batch Lady method†works for you, put it into practice! Then tell me how it went.
This week we start the
Baked preparations
Elaborations with stir-fry
You will divide this preparation into 5 portions that you will use as a base for:
– Lentils in the garden
– Cream of leek, fennel and potatoes,
– Pumpkin and carrot cream,
– Cod with chickpeas and spinach and
– Sting
(Find the recipes for each preparation below)
Elaborations to the fire
Microwave preparations
cold preparations
