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Batch cooking ideas please
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Theres a great curry recipe on the boards somewhere, by Curry Queen. It consists of a huge vat of base sauce, which you can turn into almost any curry. I did it yesterday and the recipe made 4x425ml portions which is enough for 4 meals for 3-4 people! And it was mega easy and mega cheap!
Look for Curry Night or Indian Takeaway I thinkDebt at LBM - £11,505Debt 2011 = [STRIKE]8K[/STRIKE] £7760 - DF in July 2013DMP Paddle no. 1 Sealed Pot No. 1375Grocery Challenge Aug £418.31/£450 Sept £ /£4500 -
courgettes provencal/ratatouile
pasta sauce made with toms, onions & any veg you like0 -
This isn't spicy but its really nice.
We have it sometimes minus the chicken & potatoes as a sauce with pasta.
1 Tbsp curry powder
2 Potatoes
Chicken
1 Onion
1 Garlic Clove
1 Dessert Spoon Sugar
1 Tbsp Tomato Ketchup
2 Tbsp Worcestershire Sauce
Chop onion, garlic, cube the potatoes and chicken.
Fry the ingredients in a saucepan with olive oil and curry powder for 5 minutes.
Add some water with the tomato ketchup, Worcestershire sauce and sugar, cook on low heat until cooked thoroughly.Everything is always better after a cup of tea0 -
You can always adapt any recipe to be healthier by changing the oil and adding more veg etc
ive merged this with our batch cooking thread. Cooking for the freezer may also be useful & meal building blocks for the freezer
ZipA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
hello all,
i just got a new chest freezer and i'm going to start batch cooking soon. i bought a massive box of 225 chinese takeaway containers with lids (yes they're suitable for freezing, says so right on the box) but i'm wondering WHAT do i use for labeling them
i tried masking tape once but that unsticks at cold temps. does regular clear packaging tape stick in the freezer? if not what about some sort of marker pen and if those work what kind do i need?
as you can see i'm a little clueless in the past in the freezer portion of my fridge/freezer i've never had enough cooked things in to really need to label them but if i'm cooking things for weeks in advance i think labels are definitely needed as most things look kinda brown and similar in the freezer0 -
Confuzzled wrote: »hello all,
i just got a new chest freezer and i'm going to start batch cooking soon. i bought a massive box of 225 chinese takeaway containers with lids (yes they're suitable for freezing, says so right on the box) but i'm wondering WHAT do i use for labeling them
i tried masking tape once but that unsticks at cold temps. does regular clear packaging tape stick in the freezer? if not what about some sort of marker pen and if those work what kind do i need?
as you can see i'm a little clueless in the past in the freezer portion of my fridge/freezer i've never had enough cooked things in to really need to label them but if i'm cooking things for weeks in advance i think labels are definitely needed as most things look kinda brown and similar in the freezer
Lakeland sell labels specifically for use in the freezer. My mum also got some from poundland but she hasn't mentioned if they work ok or not.0 -
I use labels bought from Asda. They are on a roll and were on the aisle with the stationary. I usually cut them in half and they stick fine.0
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chocolatepennyfarthing wrote: »Always try to bulk cook things like chilli, spag bol etc easy just to get them out of freezer when family are coming in at different times for meals. Does anyone have any healthy recipees that I can do this with. Getting a bit bored of the same old meals but need to eat a bit more healthy. Do like quite spicy/ tasty food so any along those lines would be great.
Can remember the proper name of this but you'll need:-
500g mince
500g rice
2 onions chopped finely
tumeric
saffron
garlic
garam masala
chilli (crushed, how many depends how hot you want it)
cup of frozen peas
cup of vegetable stock
brown the mince off and drain away any fat. Cook rice (with pinch of saffron). Add chopped onions to mince and let them go soft, add
1 clove of garlic (chopped finely) to mix, then the garam masala (1 heaped tsp), tumeric (1/2 tsp) and chilli. Stir quickly then add the stock and stir again, leave for a few minutes then add the frozen peas and leave to cook for about 10 minutes. Drain the rice (should be a nice yellow colour), and once the liquid in the mince has reduced right down then fold in the rice to the mince and serve.
I batch make the mince part and cook rice separate each time. Wondering if I can freeze the cooked rice?CC2 = £8687.86 ([STRIKE]£10000[/STRIKE] )CC1 = £0 ([STRIKE]£9983[/STRIKE] ); Reusing shopping bags savings =£5.80 vs spent £1.05.Wine is like opera. You can enjoy it even if you don't understand it and too much can give you a headache the next day J0 -
hi, rach is due to give birth in november, and we are looking at ways to make life easier/cheaper.
one idea we had is to make a load of very large curries, chillis etc and portion them out before freezing. if we did this with say chicken curry, lasagne, maybe pork curry, how long are they safe to be frozen for? and how do you advise rehetaing etc?
we have done it before with chilli with no problems, we have always let it thaw but could we reheat from frozen?
we have a slow cooker which we use where possible, but there are times when it woudl be nice to be able to reheat a curry etc.
any advice as to what we can cook and how to reheat etc greatly appreciated. we love asian/african dishes, but i am thinking maybe there are some soups/mexicans etc we could do aswell?
i am planning on doing a huge food shop in october/end of htis month, and will spend a day happily cooking huge dishes to have ready to go0 -
As long as your freezer is freezing correctly at the right temperature things will always be safe to eat. You can reheat from frozen in the oven or microwave, as long as you make sure it is piping hot right the way through.0
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