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I do it with two different veggie curries. Always got a curry in the freezer, me.
How about you lovely people?
Say you get in from a tough day at work, Janet has been kicking off about nothing again and Joe is refusing to answer your emails, it's almost 9.30pm and you're starving. What do you do, hotshot? Takeaway? Tin of soup and some toast?
i've almost always got the following in the flat:
There's plenty of eating there
Whilst I admire your willingness to chop, stir and generally cook at that time of the day, I do think you're denying yourself the pleasure of knowing you can be eating something tasty within 10 mins of getting through the door.
but no one enjoys chopping an onion, lopes.
i like chopping/dicing things
Thanks for taking part in the thread and good luck with all the cooking.
(ps: Joe's like that with everyone, it's nothing personal)
a variety of chickpea and sweet potato curries
three bean chilli
we bought some ziplock bags, each holds two portions
I only have a tiny freezer, but I think a good chilli would be next on my list if I had more space.
Do you have a set batching day? I don't.
rather than kill the planet with plastic bags. But that's just me.
also they freeze very flat so you can fit more in! GENIUS.
do you really?
Anyone believe her?
don't see how it's different to sadpunk's re-using takeaway containers
we obvs use tupperware too but it only goes so far
and it's not working.
turning up on my doorstep with a load of ziplock plastic bags full of brown goo.
And is quite versatile with the choice of carbs so you don't feel like you're eating the same meal over and over.
Slow-cooker dinners are pretty good as well - we do a lemon chicken stew that is good the second day.
For vegetarian options, I second planik's suggestions.
I can have them with rice, roti, or no carbs whatsoever. Depending how I'm feeling.
I did try batch-cooking stuffee but its texture goes weird after reheating.
king of the freezer food
make the delicious filling, wrap it in the delicious wraps, wrap everything foil or whatever, stick it in the freezer. Get it out to thaw in the morning/preferably the night before work, microwave at lunch. BING! Fucking burrito for lunch instead of some dick sandwich.
I am more likely to cook two portions and keep one in my fridge for two or three days later.
Thanks for being interested!
6 litres of salt free vegetable stock
3 litres of chicken stock
6 portions of moussaka
2 bags of chicken goujons
12 lamb burgers
4 x 500g bread dough
1 large bag of breadcrumbs
1 large bag of chopped onions
all those type of things are pre.
but I was asking Marckee.
all those type of things are pre.
but that's my batching night, sorry!
Make the sauce/quorn and the mashed potatoes, pop them in Pyrex dishes, groove the top of the potato, stick a couple of knobs of butter on the top, cover in clingfilm and put it in the freezer.
Get it out of the freezer in the morning and stick in the oven for about 40 minutes, crisp the top under a grill and away you go.
You can also just freeze the sauce in Tupperware containers and then do the mashed potatoes on the night if you want.
but it's nice to see I won't have to chide you or sexybum for answering in Marckee's place.
There's only two of us, but I make enough for four: eat half, freeze the rest, it's a very straightforward system I think you'll agree.
In the middle of a nice run of freezer teas at the moment, pasta last night, red curry tonight, some japanese chilli chicken thing I made up tomorrow night.
Also, if I'm making red sauce for pasta I tend to make enough to freeze, that's a very handy thing to have in the freezer.
Unfortunately I'm currently quite low on freezer space because of a moth problem.
I have my suspicions though.
but I didn't know about them so I made pasta :(
Rice & Peas
Chicken / sausage stew
since moving to the hippie wanker bit of town. Going to have to make & freeze loads of shit and then just ask for a month off in the near future I reckon.
Veg boxes - Y/N?
far too expensive, not enough "interesting" veg. The apples especially were rubbish. It was Riverford I think. I would consider one if it was just my local greengrocer putting one together and dropping it off at my house.
mine's local as fuck.
Re: 'interesting' veg, I got a load of pak choi last week. This week back to relatively standard -
1 x large bag of chard
1 x fairly hefty bag of salad
1 x cucumber
2 x ears of corn
3 x big carrots
3 x onions (one small, two medium)
1 x bag of coriander
1 x leek
6 x eggs (not a vegetable)
it's a no from me.
Reckon you would end up with something hugely inconvenient, like a glut of celery where you invariable only need 1-2 (max) stalks.
* 4 x individual balls of pizza dough
* 1 portion of left over bolognese
* 2 portions of left over vegetarian cottage pie (made with green lentils)
* 1 portion of cheese sauce made for lasagne, will probably be used in my acclaimed cauliflower and brocolli
* a load of marinated chicken (various cuts) and pork (mostly belly) that we didn't cook up at BBQs over the summer.
* egg white ice cubes
* corriander frozen in olive oil
* mashed potato. this is possibly the one thing that we cook with the intention of freezing. If frozen flat, it defrosts pretty quickly and is great for bubble and squeek of a weekend morning.
I like your mash idea! I might freeze a load next time I'm making some, then on some weekend morning I can make corned beef hash and have it with a poached egg.
and i should imagine enjoy!
You'll need some of that saliva to act as a masticatory aid.
I'm just fed up with being busy at work. I'm hardly getting a look at this place.
It's a fucking disgrace.
That's sounds well shit mate! I hope you get to cook some stuff soon. The freezing is optional depending on how much you've made.
I'm starting to realise what life is like for normal people. Awful.
Should settle down here soon though.
And I'll cook properly soon too, I promise.
I either forget that it's in the freezer or are put off by unappetising it looks in it's frozen state.
I clear out the freezer every couple of months and usually find a couple of bologneses or soups I'll never eat at the back.