Batch cooking ideas please

kittyscarlett

Graham, seriously, when you get into making your own soups, which can taste WAY better than 29p in a can junk, AND be cheaper and healthier, you will never go back to the tinned stuff ever again !! and as other posters have pointed out, the point of making a batch up is to have x amount of portions made in one go ready for you to heat and eat at your leisure. I have to dash now but will try and post some soup suggestions ater, also if you check the OS recipe link at the top of the board there are tons of recipes there.

And as for salad... try and stop buying the bagged stuff so much, that way you don't have to eat up a whole drawer load in one go. Buy head lettuce of various types, they last longer - and also, there are many many things you can put in a salad that don't involve salad leaves and have good keeping qualities.

I would give your fridge and freezer a good clear out and start eating up all that shop bought stuff in preparation for filling it up OS put it this way, ok you have anonymous breadcrumbed things and stuff in white placcy trays... what would you LIKE to see in the freezer when you peer in....

also if stuff is going off with annoying rapidity in your fridge, then try adjusting the temperature... if still going off then I'm afraid you might need a new fridge...:(

Graham_Devon

What would I like to see in my freezer?!

Well.....Should I answer!?

Food, I dunno. Proper meals I guess. Stuff I used to get at home!

Used to have things like mince, with layer of cheesey stuff (like on lasagne) with spaghetti, grilled cheese on top and ready salted crisps! Sounds awful I know, but was absolutely lovely. I'm missing all that kind of stuff.

Rikki

Graham_Devon wrote: »

What would I like to see in my freezer?!

Well.....Should I answer!?

Food, I dunno. Proper meals I guess. Stuff I used to get at home!

Used to have things like mince, with layer of cheesey stuff (like on lasagne) with spaghetti, grilled cheese on top and ready salted crisps! Sounds awful I know, but was absolutely lovely. I'm missing all that kind of stuff.

Can't you ask for the recipe?

If you give us ideas of what you liked to eat at home we could advise you of recipes and the like.

Rikki

I've just eaten a bowl on HM winter vegetable soup and a HM bread roll. :drool:

I'm going swimming this afternoon and I feel podged. :eek:

MrsB_2

How about roasting a whole chicken, and then bagging up portions of the cooked meat (tear it into bite size pieces first). You can then use the cooked, defrosted meat in 101 dishes.

Cold for sandwiches / salad
Chicken Curry (See Curry Queen's legendry Curry Sauce Recipes)
Chicken Supreme (saute an onion and some mushrooms, add cooked chicken, frozen peas and sweetcorn and heat through. In a seperate pan make a white sauce and then combine the two.)
Chicken pie (use the supreme recipe and put a pastry lid on)

How's that for starters??

Penelope_Penguin

Graham_Devon wrote: »

Whats started all this, was another thread, where I was told to try farm shops. And now I'm adicted to their sausages. They really are different from supermarket ones. So I'm thinking 'make my own stuff'.

How about sausage casserole, then? For 8 sausages (which will be 4 portions). Roughtly chop 1 large onion, and fry slowly until transparent. Add sausages and fry until brown. Add chopped veg (peppers, carrot, pumpkin, sweetcorn, mushroon, etc, etc, whatever you fancy). Add a tin of tomatoes, or 300 ml stock (a cube is fine for beginners ). Simmer for 30 - 60 mins (or it can go in the slowccoker all day).

HTH, Penny. x

Graham_Devon

Ta, but I will only touch the breasts. Really have an issue with any slimy meat, meat with brown bits in, or meat with a bone surprise.

Rikki, I'm gonna start with the burgers, and go from there.

Used to always have these burgers after christmas though, rissoles? Carrot, turkey and stuff, and oh god I could eat them all year.

MrsB_2

Graham_Devon wrote: »

Ta, but I will only touch the breasts. Really have an issue with any slimy meat, meat with brown bits in, or meat with a bone surprise.

No problem - all those recipes can be made using chicken breasts (although it's not exactly a cheap way of doing it :eek: )

Penelope_Penguin

Graham_Devon wrote: »

Ta, but I will only touch the breasts.

Did I miss something - I was talking about sausages :eek: :eek: :eek: :eek: :eek: :eek: :eek:

skintlass

How about sausages in a mustard and creme fraiche sauce - its really easy. Cook sausages (I do them in a george forman grill but you can cook yours as you feel). At the same time brown off onions and mushrooms in a frying pan. Add stock (beef or chicken) to mush and onions then when its cooked out a bit mix 2 tbsp french mustard and the same or slightly less of creme fraiche in a cup then turn heat down under frying pan and stir in mustard mix. Leave to cook for about 5 mins then slice sausages and stir in. Serve with pasta or rice. Oh and I used to hate other bits of chicken apart from breasts too but I now have slow-cooker and chicken thigh curries are so much nicer (meat falls to bits in slow cooker and not slimy at all). :j