Freezer food has received a bit of a bad rap over the years due to the likes of highly processed frozen pizzas and sodium-heavy “ready meals”. However, there are plenty of ingredients that can be frozen if they are stored in the right way. So next time your pantry is bare, resist the temptation to order takeaway and cook from your freezer first. Here are some of the most useful ingredients to have in your freezer for healthy meals prepared in no time.
Herbs
Tired of recipes calling for a small pinch of parsley when you have to buy a whole bunch at your local market if you don’t grow your own? Don’t let your leftover herbs go to waste. The best way to freeze herbs is to chop them finely, place them in an ice tray and top them with water, vinegar or oil and freeze. Once frozen, transfer the cubes to a freezer bag and take them out as needed. Frozen herbs are best used in cooking rather than as a garnish, since the colour and texture usually changes after freezing. This makes them ideal in dishes like casseroles, curries or even a homemade sauce. Herbs can generally be frozen for several months.
Vegetables
Diese Geschichte stammt aus der Issue #27, 2019-Ausgabe von Eat Well.
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Diese Geschichte stammt aus der Issue #27, 2019-Ausgabe von Eat Well.
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
