Oh dear, another lot of recipes I thought when I, as a devoted freezer user, really need 101 things to do with egg whites, breadcrumbs and pesto. But my first glance proved wrong, there are the recipes but each page has multiple suggestions for the use of your frozen food, how to freeze it and more importantly at what stage of the cooking process and how to reheat and cook. Lots of really good tips too, on everything from how to avoid watery quiches to freezing uncooked dough and transforming a bolted lettuce into delicious soup. There’s a lovely selection of ice-cream sauces (for your homemade ice-cream, naturally) which can be made to order or frozen as ice cubes for a quickly microwaved bowl of deliciousness. All in all, after my initial negative thoughts I’d use this a lot, you need to read it through, make notes and away you go for a freezer filled with some gorgeous gourmet treats.
Freeze & Easy Fabulous Food and New Ideas for Making the Most of Your Freezer Synopsis
By cooking in bulk and freezing gluts, you can cut down on the cost of your ingredients and the time you spend in your kitchen. Packed with 100 delicious recipes, including Lentil and venison sausage stew, Thai coconut fish curry, Garlicky stilton and dauphinoise, Pear, saffron and ginger tarte tatin, Easy spiced banana and apricot bread and Peach and mascarpone crumble cake. Freeze & Easy features all the basic recipes a busy cook needs; for example ragu sauce that can be frozen and then turned into numerous dishes. There are also recipes perfectly suited to cooking in bulk - for instance, why cook one lasagne when you can fit three in your oven and freeze two of them? Every recipe features health and safety advice on freezing, defrosting and reheating, and there are at-a-glance charts of ingredients to show which ones can be frozen and for how long.
Sara Lewis is the author of numerous books, including the best selling Hamlyn All Colour Slow Cooker Cookbook. Her most recent books are Cooking from the Garden and Chocolate Success both for the Women's Institute and Mini Pies for Love Food. She was cookery editor for Practical Parenting magazine for a number of years and now contributes regularly to Slimming World magazine. Sara lives in Sussex and is happiest cooking for family and friends.
