Sometimes we have a crazy week - not firing on all cylinders - work, family and the rollercoaster of life sometimes seems overwhelming.
So, this is a thank you to "Previous Me". The person who cooked extra curry bases, soups, casserole bases, cakes, biscuits, marinades and rice. Thank You Ms Squirrel. Those extra steps have made life just a bit smoother and easier. Hope they help you too.
So, I share these tips with you -
Cook extra rice
pop portion sizes in freezer boxes or freezer bags. Do not flatten or squash - leave it loose - will defrost superfast. Not as great as freshly cooked rice but excellent for fried rice or under a curry.
Marinades
When making a marinade for a recipe - make a second batch - save in a freezer safe container or bag. Just be sure to LABEL it - or it will look like a bag of gloop - labels are essential - and I add quick note of which recipe I usually use it for. The marinade will defrost very quickly and add easy flavour when you are short of time - preparation pre-done!
Curry Bases / Casserole Bases
I like to make a large batch of rich tomato sauce (easy to add to lots of pasta dishes) and my Thai Pumpkin and Lime Curry which I can leave as it is or add chicken or prawns. It just needs a quick squeeze of fresh lime juice before serving - encore - delicious
Soups
Vegetable and stock based soups freeze so well - and are not limited to eating as soup - some can be the base for a casserole or used as a pasta sauce.
Cakes and Biscuits
I freeze mini loaf tin sized banana breads Banana Walnut Loaf etc and also rolls of raw biscuit mixture (eg choc chip etc) - always something on standby!
Check use by dates as recommended by your freezer manufacturer.
Items will defrost faster if you have prepared them in smaller containers or lightly flattened.
And, again I will remind you to LABEL - write a few words on a bit of paper - double bag with a breadtag and reuse the second bag again and again.
Hope this encourages you to be a Freezer SuperHero Squirrel - Cheers! Colleen
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