Batch cooking ideas please

Horace

I have the same problem G_D but my old workmate helped me out by writing out some simple receipes, I also get BBC Easy Cook magazine now and again as well as buying myself Delia One is Fun.

Quiche (can be frozen and thawed out)

1 savory pastry case (make sure its intact)
3 eggs and 1 egg yolk
1 round smoked pre-packed cheese (can use cheddar)
2 rashers bacon diced and cooked or 2 slices of ham diced
1 small onion or 3 spring onions chopped
small pot of single/double cream

I put my oven on electric 150 (I have a fan oven)

If using raw onion, chop and fry in a little oil til soft, place on some kitchen roll to soak up any excess oil.
Beat the eggs and egg yolk, add salt and black pepper
cut the brown rind off the smoked cheese (if using), grate and add to the eggs.
Add the cream and mix well, add the onions, bacon/ham, mix and pour into pastry case.
Cover the top with some finely sliced tomatoes (if liked) and sprinkle with dried herbs (mixed herbs or oregano is fine)
Cook for 30 minutes or until set.

Serve hot or cold. Hot is quite yummy with salad.

Pastry cases can be bought from the supermarket - life is too short to make pastry

Pointing out the obvious you need to cook the quiche before freezing it. Plus you could probably use your bacon in this to get rid of it.

MushyPeas

Don't chuck the bacon! Cut it up into small pieces, fry and then you can use these bits to add flavour to bolognese, soups etc.... yum Hope you had a fun shop!

Graham_Devon

MushyPeas wrote: »

Don't chuck the bacon! Cut it up into small pieces, fry and then you can use these bits to add flavour to bolognese, soups etc.... yum Hope you had a fun shop!

Could you make it for me!?

looby75

unixgirluk wrote: »

Hi Looby, do these freeze ok uncooked with beaten egg in them?

I've only ever frozen them twice but the only time I had any problems was the time I didn't separate them with grease proof and they all stuck together The second time they were fine. As a rule I make them and cook them the same day. HTH

looby75

Graham_Devon wrote: »

Can you make them then? I thought breadcrumbs were all crispy or something?

I have a couple of bread rolls that have probably gone a bit soft / mouldy by now!

I just use any bread I've got lying around and grate it. (l've got a bread maker and make my own bread so it's really easy to grate as it's not sliced though)

Graham_Devon

Ok, I have just got myself, some mince (not tesco value, which was rather good for me), some greaseproof paper....and a nacho kit!

Could not find breadcrumbs anywhere and it was so busy it was annoying the hell outta me, so gonna just make some.

So soon, I shall start out on my burger creation

r.mac_2

sounds great GD - I'm looking froward to hearing about your progress. Mr B_E used to give us photos of his creations. would be fab if you showed us how you get on...........

I'm trying to think of things to start with and I would try spag bol (this can then become several things to avoid the repetative trap of batch cooking), a simple chicken curry and a stew. Burgers sound a great starting point

don't throw out the bacon, in a casserole, all the fat will disappear and just add yummy flavour - I promise!

Graham_Devon

I'll do some photos tonight, but will only upload them if it comes out ok!!

First thing I properly cooked for myself from scratch, ever! Apart from a toad in the hole, but didnt make the sausages!

Graham_Devon

Erm, can I just ask, do I mould and shape the raw mince? Or cook it first, drain all the fat off (I know you get lots of it) and then shape and mould?

If not, and I'm making a quarterpounder type burger raw, what do I do once I have the shape? Fry, or oven bake?

I'm confused, and could kill myself with this raw stuff

I'm gonna try one with some cheese in the middle :T

Only thing I havent got, is onions

looby75

I shape them when they are raw, put them on a lightly oiled baking tray and cook in the oven, they take about 20 mins if they are thick. I check they are fully cooked by cutting into one and as long as the middle isn't pink they are done I've never tried putting cheese in the middle, you'll have to let us know how it worked!