Steak Pie & Chicken Noodle Soup Jars: Batch Cooking Magic

0:00On March 28th, got two killer make-ahead recipes from Suzanne Mulholland's book, Batch from Scratch, that save you time in the kitchen. First up, state pie for four people. Prep takes just 15 minutes, cooking runs 3 to 8 hours depending on your setup. You dice up 1 kilogram of beef shin, toss an onion's carrots, tomato puree, flour, and beef stock for that rich filling. Brown the beef and olive oil batches, cook the veggies quick, then simmer low and slow, cook for 6 to 8 hours or oven at 100, 60 degrees Celsius for 3 hours, freeze it flat with puff pastry, and you're set for later. People love these because they batch big flavor without daily hassle perfect for busy weeks or feeding a crew. The pie reheats easy, defrost, top with pastry, egg wash, and bake oven style at 180 degrees for 30 to 35 minutes till, golden or air fryer for 25 to 30. Close to chicken noodle soup jars, preps 10 minutes for 4 servings, layer of vermicelli

1:03noodles, mushrooms, sweet corn, pox joy, coriander, shredded chicken, soy sauce, and half a stock cube per jar fridge and ready. When hunger hits, pour boiling water, wait 5 minutes, stir, and devour. Mulholland nails no fuss meals that taste homemade, pulling straight from her book, pack with smart batch ideas. From across Europe, powered by AI, this is Europe News Today.