batch

Step-by-Step guide on how to make different colored macaron batters in one batch. Use it to make beautiful multi-colored or character macarons.

How to Make Multiple Colored Macaron Batter in One Batch

almond flour

powdered sugar

castor sugar (Note 1)

egg whites, aged

tsp cream of tartar

Gel food coloring

Determine in percentages how much batter of each...

Determine in percentages how much batter of each color is required.

Divide up the dry mix (sifted almond flour...

Divide up the dry mix (sifted almond flour + powdered sugar) into separate bowls according to the same percentages for the corresponding color.

Prepare the meringue in one batch. Once meringue...

Prepare the meringue in one batch. Once meringue is at stiff peaks, stop the mixer.

Weigh the meringue, divide the meringue into separate...

Weigh the meringue, divide the meringue into separate bowls according to the same percentages for the corresponding color.

Add the gel color into the bowl filled...

Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.

Once the color is mostly incorporated, pour the...

Once the color is mostly incorporated, pour the almond flour into each respective bowl of meringue with the same corresponding percentage.

Macaronage/fold in the almond flour as usual.

Transfer batter into separate piping bags and pipe...

Transfer batter into separate piping bags and pipe as usual. Refer to post on how long to rest character macarons.

https://mediavine-res.cloudinary.com/video/upload/zake3ldzpsdla9tvaxit.mp4

Step-by-Step guide on how to bake different colored macaron batters in one batch. Use it to make multi-colored or character macarons.

How to Make Multiple Colors from One Batch of Macarons

Pesto can be made with many a herb (parsley, chives, tarragon, cilantro) as well as many a vegetable (kale), cheese (pecorino), and/or nut (walnuts, almonds, hazelnuts). Because our CSA had gifted us three enormous bundles in two weeks, I made a straight-up basil pesto, omitting the nuts mostly because they're so darn expensive. If you like the texture and flavor offered by nuts, you can definitely add them here. Quantities are listed in ingredient list.

Pesto freezes beautifully. Freezing in ice cube trays or something similar is handy, because it allows you to remove small portions as needed.

Re kosher salt: I note the brand I use, Diamond Crystal, because saltiness varies among brands. If you use Morton's kosher salt, for example, you should cut the amount of salt back because Morton's is saltier than Diamond Crystal.

To make a small batch of pesto, use these quantities:

 	4 cups (85 g) loosely packed basil
 	2 to 4 cloves garlic, peeled
 	1 to 2 tablespoons fresh lemon juice
 	1 teaspoon kosher salt (Diamond Crystal brand, see notes)
 	1/2 cup (57 g) grated Parmigiano Reggiano
 	1/4 cup toasted pine nuts, almonds, or walnuts (optional)
 	1/2 cup extra-virgin olive oil


Large or Small Batch Basil Pesto

(320 g) basil

garlic,

lemon juice

(215 g) grated Parmigiano Reggiano

pine nuts, almonds, or walnuts (optional)

olive oil

Combine basil, garlic, lemon, 3 teaspoons of the salt, and the cheese in a food processor. Pulse to combine—you may have to pulse in batches. Add the oil and purée to combine. Taste. Adjust with more salt, lemon or oil to taste. Store in fridge or transfer to ice cube trays and freeze; then transfer to a ziplock bag and store in freezer.

Can you freeze this pesto with the cheese in it or should you leave it out? I keep reading that pesto doesn't freeze well with cheese in it.

I cut the small recipe in 1/4ths and made one just enough for 4 chicken thighs-was easy and delicious!!!

We’ve been freezing basil oil cubes (just basil, olive oil and garlic) for years. I like the flexibility of adding my choice of nuts and cheese when I pull a cube or two out of the freezer. They seem to last longer in the freezer this way.
I’m excited to have your CSA newsletter. Thanks!

Just made this and it was amazing! Beats my previous pesto recipe by far!!!!  I was fortunate to have pine nuts, so I used those.  So delicious! Thanks for the great recipe!!!

Just made this tonight thanks to a thriving basil plant in the garden this year. Your recipes are always my go-tos! I go a little heavier on the lemon juice, a bit lighter on the salt but there's room for that in this recipe - it's to taste! Paired it with some roasted garden cherry tomatoes, mini mozzarella and pasta with a splash of pasta water and it was to die for. Jarred the rest up to freeze and give to coworkers. Thanks!

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Strawberry Peach Sangria Recipe by Tasty

strawberries

peaches

water

sugar

white wine,

champagne,

ice cube, to chill

strawberries, extra for serving, sliced

peaches, extra for serving, sliced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Discard the green tops of the strawberries and slice the peaches.

Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.

Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.

In a pitcher, combine the cooled syrup, sliced extra fruit, white wine, and rum.

Scoop fruit into glasses with ice, pour sangria, and top with champagne or sparkling wine.

https://vid.tasty.co/output/9436/mp4_640x640/1472666200

There's something restorative and satisfying about a homemade chicken soup

Creamy chicken soup

1kg pack free-range chicken thigh,

dry white wine

onions,

celery sticks,

leeks, quartered

thyme, leaves

bay leaves

½ tsp ground white pepper (optional)

plain flour

pot double cream

Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.

Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.

Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.

Smoky chilli beans

Kidney beans, dried, beans

smoked chillies, ancho variety (Main)

Cumin seeds

Coriander seeds

Olive oil

Onions,

Garlic cloves, chopped

Tbsp Oregano leaves

Red chilli, finely chopped

⅕ kgs Tomatoes, chopped; tomatoes

Salt

Sugar

Ground black pepper

Coriander leaves, chopped, to garnish

Place beans in a large pot, cover with cold water and leave to soak overnight. Drain and cover with fresh water (do not add salt). Bring to a boil and cook uncovered until tender (about 1-1½ hours, depending on age and dryness of beans).

While beans are cooking, remove stems from dried smoked chillies and discard. Cover chillies with boiling water and soak 30 minutes until tender.

Meanwhile, toast cumin and coriander seeds in a dry pan over medium-high heat, shaking occasionally, until fragrant and starting to pop (about 1 minute). Crush with a mortar and pestle.

Heat oil in a large pan and cook onions and garlic over a low heat until softened but not browned (about 10 minutes). Add crushed seeds, oregano, fresh chilli, tomatoes, sugar, salt and pepper and bring to a boil.

Lift the smoked chillies out of their soaking liquid, reserving the liquid. Chop finely and add to the tomato sauce with the soaking liquid and the drained cooked beans. Bring to a boil and simmer uncovered, stirring occasionally to prevent catching, until thick (about 45 minutes). Alternatively, bake for about 1½ hours in an oven preheated to 180C.

To serve, adjust seasonings to taste then spoon into a deep serving dish and top with coriander.

Come rico mientras ahorras tiempo y dinero con este menú de Batch Cooking para la semana del 1 al 5 de noviembre.

Menú semanal de Batch Cooking con las recetas saludables de José Baig

​300 grs de queso fresco1 lt de yogurt sin azúcar ni edulcorante1,5 lts de leche​

kg de sardinas frescas300 grs de bacalao fresco​

chuletas de cerdo cerdo (450 a 600 grs aprox)8 muslitos de pollo​

bote

kg de pan gallego o de

SalAceite de olivaVinagre

11. Las chuletas de cerdo (comida del jueves) se preparan a la plancha. Con un poco de sal y pimienta. Unos tres minutos por lado a fuego medio/alto. Se recalientan en el microondas o a la plancha.​​12. Para las tortitas americanas (pancakes), puedes seguir esta receta. Las puedes guardar en la nevera hasta una semana y hasta un mes en el congelador.​​13. La coca de verduras la puedes preparar antes de consumirla, si tienes tiempo. Corta la masa de pizza en dos partes iguales extendidas hasta un cm de espesor. Colócalas en una bandeja de horno y ponles encima las verduras asadas: pimiento, berenjena y cebolla. Condimenta con sal y aceite de oliva. Si quieres prepararla para guardar, cocínala unos 10 minutos, retira del horno, déjala enfriar a temperatura ambiente antes de ponerla en el congelador o la nevera. Si la vas a cocinar antes de servir, hornéala durante unos 15 minutos, o hasta que la masa comience a dorar.

Manwich fans can rejoice, as we&#39;ve cracked the code on crafting a perfect copycat of the iconic sloppy joe sauce at home.

Copycat Manwich Sloppy Joe Recipe

olive oil, divided

red bell pepper

green bell pepper

tomato sauce

tomato paste

honey

apple cider vinegar

yellow mustard

Worcestershire sauce

onion

garlic

allspice

cayenne pepper

beef

Salt,

buns,

Heat 1 tablespoon oil in a medium saucepan or high-sided skillet over medium heat.

Once hot, add the bell peppers and saute for 5 minutes, or until tender.

Add tomato sauce, tomato paste, honey, vinegar, mustard, Worcestershire sauce, onion, garlic, allspice, and cayenne to the pan.

Whisk to combine and bring the sauce to a simmer. Once simmering, reduce the heat to low and cook, stirring frequently, for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet.

Once hot, add the ground beef and cook until browned, about 8–10 minutes.

Using a slotted spoon, add the cooked ground beef to the sauce.

Stir to combine and continue to cook for 5 minutes. Season, to taste, with salt.

Divide the sloppy joe mix between the buns and serve with your favorite fixings.

This Asian inspired tofu buddha bowl is a fantastic source of vegan protein! With satay tofu, fluffy quinoa, chilli garlic chickpeas, and loads of nutritious vegetables, it’s perfect for your vegan lunch prep or a healthy dinner.

Tofu Buddha Bowl [Vegan + High Protein]

peanut butter (⅓ cup)

tbsp dark soy sauce

tbsp sriracha hot sauce

tbsp rice vinegar

lime (juiced)

tsp minced ginger

block extra firm tofu (~300 grams*)

broccoli

tbsp sesame oil

chickpeas

½ tsp chili powder

quinoa (1 cup)

zucchini (~250 grams)

¼ red cabbage (~200 grams)

baby spinach

Cilantro, green onion and sesame seeds ((to serve))

Preheat

Mix together the peanut butter, soy sauce, sriracha, rice vinegar, lime juice and minced ginger. Stir until smooth, then gradually add in the water, stirring as you go. The sauce will loosen up a little, but should still be relatively thick.

To make the satay sauce

Coat

Cut the tofu into large cubes (approx 1 inch). Put them in a bowl, then add a few spoonfuls of the satay sauce to coat. Reserve the rest of the satay sauce to use as a dressing later. Stir to coat the tofu, then lay it out on a lined baking sheet.

Season

Stir the sesame oil through the broccoli and season with salt and pepper. Tip the chickpeas into a bowl and stir through the oil, chili powder, garlic granules, and salt and pepper to taste. Place the chickpeas and broccoli side by side on a large baking sheet, or on two small ones.

Bake

Put the tofu, broccoli and chickpeas in the preheated oven and cook for 15 minutes, turning half way through.

Simmer

Meanwhile, cook the quinoa. Add it to a saucepan with 375ml/1.5 cups of water and a little salt. Bring to a boil, then reduce to a simmer, and cook for 15 minutes, covered.

Slice

Thinly slice the zucchini and cabbage. Arrange them in a bowl with the spinach, cooked quinoa, satay tofu, broccoli and chickpeas, then drizzle over some of the satay dressing. Top with cilantro, green onion and sesame seeds.

To make the buddha bowls

I’ve made a lot of Buddha Bowls. This is a great recipe, sauce is perfect!  I switched out with veggies I had.  This was yummy!

This is….. AMAZING FREAKING DELICIOUS!!! Will definitely be making this more often! So grateful for you!

This is my favourite thing to make after a gym session! So tasty, low effort and full of protein! Thanks for the recipe :)

Loved it! Perfect dinner for when you don't have much time but want something tasty and fresh. I ended up cooking the zucchini with the broccoli as opposed to having it fresh. The satay sauce was soo easy and delicious. Great recipe :)

This batch cook is a game changer! With everything coming together in just 35 mins, you won’t have to spend your whole Sunday in the kitchen. The best part? It stays fresh in the fridge for up to 5 days, and you can cook the carbs each day to keep it feeling fresh. The beauty of this recipe is how easy it is to switch things up and keep your meals exciting all week long!

Spicy Pork & Sesame Noodles

Tahini

White Miso

Rice Vinegar

Shoyu Soy Sauce

MSG (optional)

Water

Cucumber

Coriander

Mint

Spring Onion

Garlic Clove

Gochujang

Korean Chilli Flake

Chinese Dark Soy Sauce

5% Fat Pork Mince

Vegetable Oil

Egg Noodle

Make the tahini miso sauce: In a medium mixing bowl, whisk together all the ingredients (except the water) until smooth and creamy. Slowly add the water, a little at a time, whisking well after each addition until you’ve got a velvety sauce. Set aside.

For the herb salad: Slice the cucumber in half lengthwise, then thinly cut into half moons. Pick the leaves from the coriander and mint, and finely slice the green tops of the spring onions (reserve the white parts for the pork). Toss everything together in a bowl. For an extra crunch and to help the salad last longer, pop it in some iced water while you finish cooking.

For the spicy pork, combine all the ingredients for the pork – excluding the mince and oil, and including the spring onion whites – in a blender and blitz until smooth and fragrant.

Heat a large frying pan over high heat. Once it’s sizzling hot, add a glug of vegetable oil and ½ the pork mince. Press the mince into the pan and let it brown on one side. After a few mins, use a spatula to break it up. Once fully cooked, remove the pork and repeat with the remaining mince.

Add all the cooked pork back into the pan, then pour in the blended sauce. Stir well and cook for another 2-3 mins, making sure everything is evenly coated.

Storage (optional): If making ahead, divide the spicy pork between 4 containers. For freshness, keep the tahini miso sauce and herb salad in separate containers. Store everything in the fridge for up to 5 days.

When it’s time to eat, cook your noodles following packet instructions then drain and toss with the tahini miso sauce. If necessary, reheat the spicy pork in the microwave for about 2 mins until nice and hot.

To serve, divide the noodles between plates then top with the pork and fresh herb salad. Finish with an extra drizzle of tahini miso sauce, if you like.

such a great dish - would make again for the miso / tahini noodles alone. 

My favourite recipe so far!
The flavour combo in this dish is next-level the rich, spicy pork packs a punch, perfectly balanced by the creamy sesame noodles and the fresh crunch of the cucumber and herbs. It’s the kind of meal where every bite gives you a different texture soft noodles, crisp greens, juicy pork and it all just works so well together. Super satisfying, quick to make, and even better as leftovers. Absolute winner.

wow! this one blew me away. Combo of those two sauces is absolute bomb.

this blew me away, the combo of those two sauces is absolute bomb

So good! Made this to serve two with 500g of mince but I think I could get 3 or 4 portions out of that and eat it all week! The tahini and miso sauce I wasn’t sure about initially but when mixed with the noodles it’s so nice. First recipe on the trial and you’ve hooked me, will eat this many times! 

surprisingly tasty! i was a bit suspicious about the tahini sauce with the pork sauce combo but went so well together. i also recommend marinating the pork in the sauce for a couple hours before cooking!

Top 9 batch recipes from across the web

The most viewed batch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Multiple Colored Macaro...

Large or Small Batch Basil Pesto

Strawberry Peach Sangria Recipe by ...

Creamy chicken soup

Smoky chilli beans

Menú semanal de Batch Cooking con l...

Copycat Manwich Sloppy Joe Recipe

Tofu Buddha Bowl [Vegan + High Prot...

Spicy Pork & Sesame Noodles

Top 9 batch recipes from across the web

The most viewed batch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Multiple Colored Macaro...

Large or Small Batch Basil Pesto

Strawberry Peach Sangria Recipe by ...

Creamy chicken soup

Smoky chilli beans

Menú semanal de Batch Cooking con l...

Copycat Manwich Sloppy Joe Recipe

Tofu Buddha Bowl [Vegan + High Prot...

Spicy Pork & Sesame Noodles

The most viewed batch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine