Batch cooking - time saving tips

boo81

Hi guys

I decided seen as lately I have been trying to do so much and havent had time to cook nice meals and I had a spare weekend with my bf under my feet I would do some batch cooking.

Only thing is I decided to do pastry things and so far ive been in the kitchen for what seems like days! I have made jam tarts, cherry pies, chicken pies, muffins, bacon and cheese sausage roll type things and quiches. Is there a way of making my life easier and saving time?

What do you batch cook together and how long does it normally take?

lil_me

I tend to batch cook when making one anyway. If I am making something with pastry like sausage rolls I will do extra and maybe a few pasties etc aswell. When I cook a bologese sauce I bulk cook so once the sauce is done I make lasagne which usually have one for tea then freeze the rest in portions. Todays stew and dumplings will be at least 2 portions for freezer left. If I am doing muffins I just do extra, if I am using the oven for say a roast I will usually do some muffins, biscuits or tarts and fill the oven. This way I don't notice I am cooking extra really.

I did used to have a batch cook day on a Sunday but it took a full day up and didn't work for me so I just find it easier to make extras along the way.

Fen1

Soups and casseroles are esay to make in big quantities. Just throw in whatever you have into the pot and cook. Leave cool overnight in the pot; ladle into freezer bags; if organized, label; pop into the freezer.

I also make large quantities of basic tomato sauce (from tinned toms, onions, garlic, a little sugar, salt, fresh chillies). Slow simmer for several hours to thicken down, then proceed as above. Fab standby for pasta sauces (serve as is, or add mince, mushrooms, etc when reheating); pizza topping; salsa; casserole base.

I make my own stock from chicken/duck carcasses, or beef bones. Freezes well and much more flavourful than Oxo.