Innholdsfortegnelse for Batch Cooking 2025 i delicious. Cookbooks

THERE’S NOT MUCH that’s as satisfying as being well prepared. Coming home after a long day and realising that a piping-hot dinner is just a quick reheat away? It’s a quiet sense of achievement that never gets old. There’s a reason the popularity of batch cooking has boomed in recent years. Many of us are feeling more time- and cash-poor than ever, and meal prepping is a sure-fire way of keeping costs manageable – and a wholesome, nutritious meal there when it’s needed. So pull out your biggest pots and saucepans and get batching. You’ll thank us – and yourself – that next, rainy Tuesday night, because it will be oh, so delicious. Follow us: @deliciousAUS…

MIXED VEGETABLE CURRY WITH PARATHA BREAD SERVES 6-8 (AS A SIDE) 100ml vegetable oil1 tbs black mustard seeds½ tsp each ground turmeric and sweet paprika½ tsp each cumin, nigella and fennel seeds1 (650g) cauliflower, cut into small florets500g peeled kent pumpkin, cut into 2cm cubes2 (250g total) potatoes, peeled, cut into 2cm piecesCoriander sprigs, to serve PARATHA BREAD 2 cups (300g) plain flour35g ghee, melted, plus extra, to brush and cook For the paratha, mix the flour, ¼ tsp fine salt and ghee in a large bowl. Gradually stir in ¾ cup (180ml) water until the dough comes together. Knead well until a smooth ball. Cover with a damp tea towel and set aside for 30 minutes to rest. Meanwhile, heat oil in a large saucepan over medium-high heat. Add…

There’s nothing more comforting than a golden, bubbling pot pie. Make the filling up to 5 days ahead and use store‑bought pastry, so this is just a quick ASSEMBLY JOB on busy weeknights. VEGETABLE MOUSSAKA SERVES 6-8 You’ll need a 23cm x 30cm (5cm-deep) rectangular ovenproof dish. 1 (600g) eggplant, cut into 1cm-thick slices1 (500g) sweet potato, cut into1cm-thick slices1 large (400g) zucchini, cut into1cm-thick slices¼ cup (60ml) extra virgin olive oil, plus extra, to drizzle1 bunch silverbeet, stalks removed400g bottle tomato sugo with basil2½ tbs finely chopped basil leaves, plus extra leaves, to serve350g tub marinated soft feta, drained, crumbled¼ tsp smoked paprika WHITE SAUCE 3 cups (750ml) milk2 fresh bay leaves5 thyme sprigs5 whole black peppercorns100g salted butter1 small onion, finely chopped2 garlic cloves, crushed⅓ cup (50g) plain…

CHOCOLATE HOT CROSS BUNS MAKES 8 Begin this recipe a day ahead. You’ll need a piping bag or a small zip-lock bag. 1½ tbs dark cocoa powder1¼ tbs milk, boiled1 small orange100ml water, tepid Heaped ½ tsp instant dried yeast35g light brown sugar2 cups (300g) strong (baker’s) flour, plus extra, if needed3 tsp mixed spice powder45g unsalted butter, chilled, chopped160g dark (70%) chocolate, choppedCooking oil spray, to grease¼ cup (55g) caster sugar2 tsp golden syrup½ vanilla bean, split, seeds scraped (substitute 1 tsp vanilla bean paste)Finely grated zest of 1 orange CROSS ¼ cup (35g) plain flour¼ cup (25g) dark cocoa powder1 tsp icing sugar mixture2 tsp vegetable oil Mix the cocoa powder and boiled milk in a small bowl until a thick rough paste forms. Trim and discard the…

Make a DOUBLE BATCH of this recipe and store separately, with soup in containers and dumplings wrapped in plastic wrap. NO-WASTE RICOTTA, RICE & MUSTARD DUMPLING SOUP SERVES 4 250g vegetables you need to use up (we used leek, carrot, fennel and cabbage)1½ tbs extra virgin olive oil150g leftover cooked rice100g ricotta (or sour cream, creme fraiche or cream cheese)1 cup (100g) packaged breadcrumbs or homemade crumbs from stale bread½ cup (75g) besan (chickpea) flour1 tbs chopped pickled jalapenos (optional, or substitute fresh chilli)1 large egg4 garlic cloves, finely chopped1 tbs wholegrain mustard6 cups (1.5L) bone broth of your choice or vegetable stockFinely grated zest of 1 lemon⅔ cup (50g) finely grated pecorino½ cup chopped mixed herbs (we used chives and coriander)Bread or toast, to serve Preheat oven to 180°C/160°C…

GOLDEN BEETROOT, CRUSHED CARROTS, GOAT’S CURD AND MACADAMIA SERVES 6-8 600g trimmed mixed golden beetroot (regular and baby, see notes, p89)100ml white wine vinegar Pinch of brown sugar150g soft goat’s cheese1 small garlic clove, crushedFinely grated zest of 1 lemon2 tbs milk⅓ cup (50g) macadamias, toasted, roughly chopped1 tsp nigella seeds CRUSHED CARROTS 2½ tbs extra virgin olive oil, plus extra, to drizzle1kg carrots, cut into 2cm pieces30g unsalted butter¾ cup (180ml) vegetable stock2 tsp caraway seeds, toasted, crushed Place the beetroot, vinegar, sugar and a pinch of salt flakes in a medium saucepan. Cover with cold water and bring to the boil. Reduce heat to medium and simmer, covered with the lid askew, for 40‑55 minutes, until just tender when tested with a knife tip or skewer (cooking time…