10 Perfect Thermos Recipes

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10 Perfect Thermos Recipes
10 Perfect Thermos Recipes

Because children, like adults, can't take the age-old ham sandwich after a while, here are 10 nutritious recipes that travel very well in an insulated container (in addition to make great dinners!).


Beef Bourguignon


  • 1, 2 kg of beef
  • 2 carrots
  • 250g mushrooms
  • 6 small onions
  • 3 c. flour
  • 1.5 liters of red wine
  • 2 c. olive oil
  • 1 bouquet garni
  • s alt, pepper


  • Start by degreasing the meat, removing as much fat as possible with a knife and cutting it into medium-sized pieces. You can ask your butcher to do this step for you.
  • Then heat 2 tbsp. tablespoons of olive oil in a large pot and brown the beef. It is imperative that the meat of your beef bourguignon remains blue inside to prevent overcooking and allow it to simmer more slowly. However, all sides of your beef cuts should be lightly browned,hence the need to stir constantly.
  • Meanwhile, wash and peel the carrots then cut them into pieces or slices depending on how you usually eat your beef bourguignon. Once the meat is properly seared, add the flour intermittently, taking care to stir well between each spoonful to avoid the formation of lumps. Then add the wine, the small onions, the mushrooms, the carrots and the bouquet garni. S alt and pepper everything to your liking.
  • Let simmer in a pressure cooker for about 2h30 to 2h45 over low heat, stirring regularly so that the meat does not stick to the bottom of the casserole.

Cod gratin with spinach


  • 600 g callibaud fillets
  • 1 kg frozen spinach
  • 2 garlic clove
  • 2 small shallots
  • 20 cl of liquid cream
  • 40g butter
  • s alt
  • milled pepper


  • Fry the spinach for 5 minutes in a frying pan over high heat with 20 g of butter. Peel and chop the garlic and add it to the spinach with s alt and pepper. Drain it all.
  • Preheat your oven to 180°C. Dice the fish and mix with the spinach.
  • Add cream and beaten eggs, chopped shallots, saffron, s alt and pepper.
  • Pour it all into a baking dish and put in the oven for 30 minutes.

Pasta with pesto and cherry tomatoes


  • 1 drizzle of olive oil
  • s alt, ground pepper
  • 3 tablespoons of 15% light cream
  • 200g homemade or store-bought pesto sauce
  • 300g cherry tomatoes
  • 250g pasta


  • Cook the pasta al dente according to the time indicated on the packet, in plenty of s alted water. Drain them and put them back in the pan with a drizzle of olive oil. Mix and keep warm.
  • Clean the cherry tomatoes and cut them in half.
  • In a frying pan or sauté pan, heat the pesto gently, add the light cream and the cherry tomatoes, mix and heat for a few moments so that the tomatoes are hot but not cooked.
  • Pour the pasta into the pan, season with pepper, mix well.

Oriental chicken and vegetable soup


  • 2 cups chicken broth
  • 1 cup of water
  • 1 pinch of fish sauce
  • 1 pinch of s alt
  • Pepper to taste
  • 160g chicken for Chinese fondue
  • 80g rice noodles
  • 1 grated carrot
  • 1 green onion
  • 4 button mushrooms
  • 1 ½ bean sprouts


  • Heat the oil in a saucepan over medium-low heat. Sauté the shallot for 2-3 minutes, then add the garlic, ginger and red pepper. Bakeall 3 min while stirring.
  • Pour the stock and water into the pan, add the fish sauce, lightly s alt and pepper.
  • Bring to a boil, lower the heat and simmer for a few minutes.
  • Add the chicken slices, cook for 1 min, then remove the pan from the heat.
  • Meanwhile, cook the rice vermicelli for about 4 minutes in a large pot of s alted boiling water.
  • Drain in a colander and rinse with cold water and drain again. Reserve.
  • Preparing vegetables
  • Grate carrots, thinly slice green onions and mushrooms.
  • Divide these vegetables into individual bowls.

Basmati rice with tomatoes


  • 1 cup basmati rice
  • 1 tomato box
  • 1 cup water
  • 2 tablespoons chicken broth powder
  • 2 tablespoons chopped onions
  • 2 tablespoons minced garlic
  • milled pepper
  • fleur de sel


  • Wash the rice and let it soak in cold water for about 20 minutes.
  • Place all the ingredients in a saucepan and bring to a boil.
  • Cover and simmer over low heat for 10 minutes, then let stand for 5 minutes.

Asian Chicken and Egg Noodle Soup


  • 120 g Chinese noodles
  • 150g chicken
  • 4 mushroomsfragrant
  • 4 egg yolks
  • 75cl chicken broth
  • 2 spring onions (or chives)
  • ½ tsp. soy sauce
  • 1 tbsp. vegetable oil
  • A few coriander leaves
  • Mill pepper


  • Put the mushrooms in a bowl, cover them with hot water and let stand for 30 minutes.
  • Slice the spring onions.
  • Remove the mushrooms with a slotted spoon.
  • Collect 25cl of the mushroom soaking water, using a small ladle so as not to catch the bottom of the bowl which could contain a little soil.
  • Pour this water into a saucepan, add the chicken broth, soy sauce and heat everything.
  • Cut the chicken into thin strips.
  • Heat the oil in a frying pan, add the chicken and the spring onions and sauté for 2 minutes over medium heat.
  • Add the chicken and spring onions to the broth, along with the mushrooms and noodles and simmer, until the noodles are cooked.
  • When the noodles are ready, add the egg yolks and cover for two minutes.

Tagliatelle with truffle oil


  • 500g fresh egg tagliatelle
  • 60g parmesan cheese
  • truffle flavored olive oil
  • s alt


  • Cook the tagliatelle in plenty of waters alty
  • Cut the parmesan into pieces
  • Cook the pasta according to the instructions on the box
  • Drain
  • Add a drizzle of oil
  • Sprinkle with parmesan shavings

Tajine of saffron beef with sweet potatoes


  • Harissa
  • 1 green pepper
  • Sunflower oil
  • S alt
  • Pepper
  • 1 tsp ground cumin
  • 2 tsp paprika
  • 2 onions
  • 3 sweet potatoes
  • 1bouquet of parsley
  • 1 bunch of fresh cilantro
  • 1 tsp saffron (or 2 turmeric)
  • 1 kg braising beef or beef shank


  • Peel the sweet potatoes and cut them into cubes. Cut the piece of beef into cubes as well. Cut the pepper into strips after removing the seeds and the white fibres. Finely chop the onions.
  • Pour 3 tablespoons of oil into the tagine dish. Heat it and add the beef cubes and saffron or turmeric. Brown the meat well on all sides for 4 or 5 minutes. S alt and pepper then pour about 10 cl of water. Simmer gently for about twenty minutes.
  • Add the sliced onions, the strips of peppers, 1/2 teaspoon of harissa (more or less according to your tastes) and the spoon of cumin powder. Pour about 30 cl of water then cover your dish. Let simmer for at least 1h30, adding water if necessary during thecooking. After this time, the meat should be very tender.
  • Complete your dish with sweet potato cubes, chopped parsley and coarsely chopped coriander. Cover the dish and simmer for another 20 minutes.
  • Preheat the oven to 200°C or Th.6/7.
  • Place the meat and vegetables in a baking dish. Bake the dish and let the tagine brown for about fifteen minutes. Accompany your dish with plain semolina.

Omelette with feta cheese and dill


  • 3 eggs (large)
  • 1 tablespoon (15 ml) 35% cream (fresh cream)
  • A pinch of ground black pepper
  • 1 tablespoon (15 ml) butter
  • 1/3 cup (60 g) feta cheese, finely diced


Dried dill, to taste


  • Break the eggs into a bowl, add the cream, a pinch of black pepper and beat with a fork. Set aside.
  • In a non-stick skillet over medium heat, add the butter and allow to melt. Then add the feta cheese, let it melt and add the beaten egg mixture. Mix well to distribute the cheese evenly. Cook until desired consistency: runny, medium or well done. Flip the omelet like a pancake and cook for another minute. You can also fold the omelet on itself. All you have to do is cook it until half cooked, fold it on itself and thenturn with a spatula and finish cooking.
  • After cooking, slide the omelet onto a plate and garnish with a few pinches of dried dill (to taste).

Watercress soup with spinach and prawns


  • 50g prawns
  • 2 bunches of watercress
  • 200 g fresh spinach
  • 1 white leek
  • 2 potatoes
  • 2 c. tablespoon fresh cream
  • 1 L of chicken broth (2 cubes dissolved in 1 L of very hot water)
  • 1 c. olive oil


  • s alt and pepper
  • Remove tough stems from watercress.
  • Cut the leek into thin strips.
  • Peel the potatoes and cut them into equal sized pieces.
  • Preparation
  • 25min
  • Heat the olive oil in a large saucepan and sauté the leek strips for 3 min (do not let them brown).
  • Add potatoes and cover with chicken broth. Cook for 15 minutes over high heat.
  • Add the watercress and spinach leaves, and continue cooking for 2 to 3 minutes.
  • Mix the soup finely, s alt and pepper. Add more broth if the soup is too thick.

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