Innocent Veg Pots - Homemade Version?

kiwihelen

Honeythief wrote: »

Are these recipes for pot noodle style lunches in a jar? I love the idea of being able to make lunches in advance and freeze them or put them in the freezer until required.

I've tried DIY pot noodles but haven't found quite the right jar yet so I end up with something far too watery. It's a work in progress...

Hi fellow kiwi (though I am ex-pat living in the UK)

My experience is you can't freeze noodles, no matter how hard you try.

Well there is one exception- I used to make up lasange and put the quick cook stuff in the layers uncooked then freeze it. That worked. Everything else mush. It is to do with retrogradation of starches - thats digging memories from the old home economics classes in the 80s!

These are as good as pot noodles, I don't know how they would freeze, but in a good fridge sticking at 4 degrees C or less I suspect they would be fine for 5 days.

Honeythief

Thanks Kiwihelen! I am actually ex-pat Irish living in NZ so we have just swapped places rather than me being an actual Kiwi

It hadn't occurred to me to try freezing the DIY pot noodles but I won't do it now! This is the type of recipe I meant:
http://www.rivercottage.net/recipes/chorizo-tomato-instant-noodles-in-a-pot/

If I can find suitable pots I will try your recipes above, as they do sound good and very convenient.

kiwihelen

Honeythief wrote: »

Thanks Kiwihelen! I am actually ex-pat Irish living in NZ so we have just swapped places rather than me being an actual Kiwi

It hadn't occurred to me to try freezing the DIY pot noodles but I won't do it now! This is the type of recipe I meant:
<snip>

If I can find suitable pots I will try your recipes above, as they do sound good and very convenient.

Wanna swap back? It is SNOWING. I just got back from a visit home (Christchurch) last week and it was 33 degrees the last day I was there!!!

Yum...love Hugh's dishes. That does look good. Wonder if Verkerk's ever does a special on salami, eh?

I've just been out and purchased 5x0.6L microwave safe plastic pots - square ones. Its a case of spending money to save money later, as a small fridge requires careful planning if I am going to make these once a week and keep them for lunch.

purplelarley

I love the posts on this forum - definitely going to try the Moroccan veg tagine. Thought I'd share a recipe I found online and made last week. It's a coconut, red lentil curry soup: Ingredients:

Servings: 8
Units: US | Metric
1 tablespoon olive oil
1 tablespoon curry powder (or up to 2T if you are a big curry fan)
1/2 teaspoon cinnamon
1 onion, chopped
2 carrots, peeled and diced
2 teaspoons fresh ginger, grated
2 garlic cloves, chopped
2 teaspoons salt
1 teaspoon sugar
1/3 cup tomato paste
7 cups water
1 (15 ounce) can coconut milk
2 cups red lentils
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 tablespoon fresh lime juice
fresh cilantro (for garnish)
lime wedge (for garnish)
Directions:

1
To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
2
Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
3
Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
4
At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

ABSOLUTELY DELICIOUS. I didn't bother with the cilantro and lime bit though. I reckon if you layer this with rice at the bottom, it'd make a yummy innocent-esque pot.
:A

Butterfly_Brain

Unfortunately Innocent have been bought out by Coca Cola, so they will just be adulterated so much that the will be unrecognisable and overpriced to boot :mad: