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

Multi-level Cooking

• 15 - 20 g olive oil
• 1 heaped tsp vegetable stock paste, homemade
  o bien 1 vegetable stock cube (for 0.5 l) crumbled
• ½ - 1 tsp fine sea salt adjust to taste, plus extra for seasoning
• 1 tsp dried oregano
• 100 g bacon lardons (opcional)
• 80 g fresh button mushrooms quartered
• 200 g tinned chopped tomatoes
• 700 g water
• 300 g chicken thighs, boneless and skinless cut in pieces (4-5 cm)
• 1 tsp smoked paprika
• 300 g potatoes cut in pieces (2-3 cm)
• 300 g mixed vegetables (e.g. broccoli, carrots, red peppers) cut in pieces (3-4 cm)
• 150 g jasmine rice
• 1 pinch fine sea salt
• 200 g dried spaghetti

Red Pepper and Paprika Sauce

• 50 g roasted red peppers, preserved
• 10 g extra virgin olive oil
• 25 g freshly squeezed orange juice
• 75 g unsalted butter diced
• ½ tsp smoked paprika
• 2 egg yolks from medium eggs
• 1 - 2 pinches fine sea salt
• 3 tsp extra virgin olive oil
• 1 tsp white wine vinegar
• ¼ tsp fine sea salt