June 'Batch cooking': cook one afternoon and eat all week

The days get longer and the temperatures rise, a sign that summer is showing its paw, and with it a lot of vegetables, fruits and seasonal foods full of color, flavor and the freshness that the season calls for. There are still strawberries, cherries are sparkling, melons and watermelons are coming onto the pitch, and the beans are glorious. Luckily the heating situation is not critical yet, and we can use the oven to prepare our weekly menu with ease without giving us a hard time.

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Shopping list

Fruit and vegetable

20 carrots, 4 sweet potatoes, 800 g of bobby beans, 12 plums, a few sprigs of rosemary, 3 aubergines, about 26 ripe tomatoes, 13 onions, 4 lemons, a bunch of basil, a bunch of mint, 3 heads of garlic, 1 melon, 5 cucumbers, 5 red peppers, 600 g of strawberries, 600 g of strawberries, 2 medium zucchini, a bunch of asparagus, 2 oranges, 8 lettuce heads


12 chicken drumsticks, 12 eggs.

Butcher shop

1.5 kg of pork tenderloin in one piece.

Fish shop

8 salmon fillets of about 150 g each, 700 g of medium squid.

What’s more

Olive oil, vinegar to taste, sesame, salt, white wine, 120 g of peeled pistachios, 250 g of feta, 120 g of roasted almonds, 1.6 kg of cooked chickpeas, 2 cans of mackerel in oil, a packet of couscous, 200 g of brown rice, croutons (optional), 100 g of black olives, 400 g of rice noodles, soy sauce, 800 g of cooked lentils, 200 g of green olives for salads (or to taste).


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