Batch cooking ideas please

ifonlyitwaseasier

definitely yes on making your own bread, and it tastes so much nicer too.

how about mousaka? caneloni? homemade savoury pancakes? MrsM's courgette muffins (see april grocery challenge for recipe)

hth

redruby

cottage pie, pasta bake, chicken casserole, I bulk make the bottom on beef and ale pies, then add the pastry when it has defrosted. Beef stew, meat balls, soup,

Sure there are more but thats all I can think of for the moment.

hth

mummysaver

To add to the above list, burgers, pastry, pizza bases, tom sauce. Reminds me, must give oh a call and get him to get mince at farm shop on his way home so I can do burgers and meatballs!

angchris

how about bulk cooking baked spuds? its cheaper to buy bigger bags/sacks of baking pots, they can all go in the oven at the same time saving cooking costs, you can freeze wrapped in tin foil ready to be flung back in the oven just to be warmed through again or stuck in the micro (without tin foil )
i even sometimes cook a load of bakers, slice them open and put grated cheese in them or beans or both and put 2 on a tray cover in cling film and freeze, its a nice quick homemade ready meal that my oh can take to work for his dinner and my 15 year old ds can just about manage when he has the munchies!:rolleyes: :rotfl:
you could also batch cook roast pots (think aunt bessie) i fill the oven when i cook them and take them out when they are very lightly golden and freeze in meal sized portions, twenty minutes or so in the oven just finishes them off nicely when we are ready to eat them.

nixinix

Redruby - can you share your beef and ale pie recipe...I am looking for a good one...mine never seem quite right iykwim. Thank you

redruby

Hi nixinix,

Its not really a recipe, just something i made up, but it tastes good. Get some stewing steak, and marinade it overnight in the fridge, I put it in a dish with guinness covering the meat, a spoonfull of horseradish ,and a dash of worcestershire sauce, next morning I put it in the SC on a low for anything up to eight hours, the longer the better really, I then thicken the juice up with grayey granuals, cook a puff pastry top in the oven and voila, I must admit its lovely, and you can make up a big batch and freeze, just re-heating the meat, and cooking pastry for a quick meal

x

debbym

When bulk freezing soup make it twice as thick as usual and add stock/milk/water or whatever when you reheat - saves room in the freezer;)

sassysez

Thank you all for the ideas. I am going shopping today after doing an inventory of my fridge, freezer and cupboards and making a planner for the following weeks meals. I shouldn't need to buy that much but will stock up on ingredients to make all your ideas!!! Thanks again.

rosh12

Someone recommended moussaka- just wanted to add that I have found a cheats moussaka recipe where you basically chop up the aubergine, cook it in with all the minced lamb and veggies etc, and do a cheesey-eggy topping. Much better than fannying around with salting / slicing /layering aubergine. It was on the BBC website somewhere....!

Pippad

The "Cheat" moussakka can be found here!

Pippa