Batch-Cooking: Warm Vegetable Salad; Tomato and Mushroom Spaghetti; Chicken with Rice and Pepper Sauce

Name: Batch-Cooking: Warm Vegetable Salad; Tomato and Mushroom Spaghetti; Chicken with Rice and Pepper Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 2 portion
Ingredients: 15 - 20 gram olive oil; 1 heaped teaspoon vegetable stock paste; ½ - 1 teaspoon salt; 1 teaspoon oregano, dried; 80 gram button mushroom, fresh; 200 gram chopped tomatoes, canned; 700 gram water; 300 gram chicken thigh, skinless, boneless; 1 teaspoon paprika, smoked, ground; 300 gram potato; 300 gram mixed vegetables; 150 gram rice, white, type jasmine; 1 pinch salt; 200 gram pasta, dried, type spaghetti; 50 gram red pepper, roasted, preserved; 10 gram extra virgin olive oil; 25 gram orange juice, freshly squeezed; 75 gram butter, unsalted (from cows' milk); ½ teaspoon paprika, smoked, ground; 2 egg yolk (from chicken egg); 1 - 2 pinch salt; 3 teaspoon extra virgin olive oil; 1 teaspoon white wine vinegar; ¼ teaspoon salt

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Prep. 15 min

Total 1 h

2 portion

Ingredients

Multi-level Cooking

olive oil
15 - 20 gram
vegetable stock paste
1 heaped teaspoon
1 vegetable stock cube (for 0.5 l), crumbled
salt adjust to taste, plus extra for seasoning
½ - 1 teaspoon
oregano, dried
1 teaspoon
bacon cube (optional)
100 gram
button mushroom, fresh quartered
80 gram
chopped tomatoes, canned
200 gram
water
700 gram
chicken thigh, skinless, boneless cut in pieces (4-5 cm)
300 gram
paprika, smoked, ground
1 teaspoon
potato cut in pieces (2-3 cm)
300 gram
mixed vegetables (e.g. broccoli, carrots, red peppers) cut in pieces (3-4 cm)
300 gram
rice, white, type jasmine
150 gram
salt
1 pinch
pasta, dried, type spaghetti
200 gram