Tonight Matthew I'll be...

MrsTinks

Chopping veg! :rotfl:

Seriously though it is true OH is away for 3 nights and this gives me the chance to uninterupted be in my kitchen! So to make my life easy (with working 8-5 depending on what horrid things go wrong :eek: I prefer to have as many veg ready prepped in my freezer as possible. Then I just have to grab a handfull and chuck in what I am cooking. So tonight I'll be chopping some potato's, butternut squash, carrots, courgettes, mushrooms, onions and anything that falls in my way

I used to do it to garlic too but found that it was easier to buy a garlic press and use it fresh

Does anyone else do this or is it just me?

And what is the best way of keeping a load of plum tomato's that I got cheap from the market yesterday? Do they freeze or should I cook them before freezing?

Biddyrolo

Last year I skinned and froze tomatoes and then used them to make soup, or you can halve your toms put them in a roasting tin add garlic slivers and sprinkle with olive oil and bung in the oven for 20 -30 mins then sieve. The sauce can be used on its own with pasta or you can add bacon,veg to it, or you can dilute with a bit of stock for soup. I have industrial quantities of runner beans in the fridge waiting to be frozen.

Penny-Wise_4

I find tomatoes freeze quite well - if you are using them for cooking, rather than salad

My fridge is a bit temperamental at times & likes to freeze things - froze all my toms once - they were like snooker balls. It's really easy to skin them when they are frozen - I ran them under the tap to defrost the outside & slid the skins off, then whizzed them in my blender (it's an ice crusher too) then used them in sauce.

I suppose you could prepare & blend/chop them & portion them up before you froze them.

moggins

garlic is easy for me, I just buy huge bags of frozen crushed garlic from my local asian supermarket. £1.99 for a kilo bag

newlywed

Lol :rotfl:
I'll be chopping veg too!!
Got mince that's defrosted to cook - with veg make into lasagne or something. :rolleyes:
Got soups to cook for this week for work lunches etc.

Thanks for making me smile about the job I've got to do as soon as I finish my day job!!

MrsTinks

newlywed - whilst you're chopping anyway you might as well chop twice the amount and freeze it that's how I look at it then I have loads in the freezer ready to make lasagna at 2 mins notice!

Moggins mines cheaper! i got a huge bunch of garlic free from friends who went to france a few weeks ago lol

I migh do half and half on the toms - half roasted and made into sauce and half frozen ready for somthing lol

newlywed

Yeah thanks for the tip, tine. I did this yesterday - made shepherds pie and used half the same sauce for pasta for lunch and froze the pie.

Was going to do the lasagne as well but the mince hadn't defrosted properly so i used the defrosted parts for the meals and have to cook the rest today.

It's the last of the mince till payday (have some fish left in the freezer though) so was making it stretch to 3 meals instead of my normal 2!

MrsTinks

try bulking it out with lentils OH didn't even notice when I did that stuck it in a lasagna with 50/50 meat and lentils and he had a second portion