Freezing - Tips and Quick Questions thread

alimbee

Hi I am hoping some one might know if this will work!

I have left over roast chicken, veg, gravy and bread sauce from having all the family round for Mothers day. I was going to chuck it all in a pie for tonights tea with pastry or crumble, but now I have looked at it there is more left than I thought.

Do you think I can freeze half of the mixture ready to make into a pie another time? I can't cook it and reheat again.

Thanks

Pink.

Hi alimbee,

Yes it will be absolutely fine...I freeze leftover roast and veg all the time to make into pies. Just make sure it's thoroughly defrosted before making the pie and that the filling is piping hot before you serve it.

I'll add your post to the Freezing - Tips and Quick Questions thread later as your question may help others.

Pink

simone1

I do that also. It's always better to keep leftovers and make it into another recipe than to throw it out.

alimbee

Thank you both, tea was lovely, and I can look forward to another easy tea another day!! I think its a pretty good pay back for cooking dinner for my parents and my sister and her family!

keza

Hiya! need some quick advice. just made a frittata from an italian recipe online that didnt use spuds....can we still freeze it? its made from eggs, milk, spinach, parmesan and a tbsp of flour?
xxx

gizmo111

Don't see any reason why not. Quiches freeze OK

lickylonglips

this is very similar to one i made last week with defrosted frozen spinach, garlic and herb soft cheese and sundried tomatoes... was delish!

donnajt

they sound delicious - fancy sharing your recipes? drooling in anticpation...

keza

yeah of course! it is actually extremely yummy! even thou i thought id hate it without the potatoes! xxx

Ingredients:

• 6 eggs
• 1 1/4 pounds (550 g) fresh spinach
• 3/4 cup (200 ml) whole milk (or lowfat if you must)
• 1 heaping tablespoon flour
• 1 tablespoon grated Parmigiano
• 1 clove garlic, crushed
• 1/4 cup butter
• A pinch nutmeg
• Salt and pepper.

Preparation:

Wash the spinach several times to remove sand and dirt, then heat it in a pot with just the water left on the leaves after it drains until it wilts; squeeze it dry (you may want to run it under cold water first), coarsely chop it, and saut! it with the garlic, half the butter, and the pinch of nutmeg. (i left out the nutmeg as dont have any! lol!)

Let the spinach cool, then gently beat the eggs in a bowl. Slowly stir in the milk, flour, and cheese, then add the spinach and season everything with salt and pepper. Heat the remaining butter in a skillet, and when it begins to brown add the egg mixture, shaking the skillet briskly to settle things. Cook the frittata until the bottom is done and the top begins to firm up, then flip it and cook it a few minutes more before serving it. ( i whacked it in the oven for 5 mins before i flipped it to make sure the top was set. flip it by putting a plate on top of the pan, flip over pan then slide fritatta back into pan)


Variations: You can, in the place of spinach, use almost any vegetable that doesn't give off large amounts of water as it cooks. For example, 4 artichoke hearts, slivered and saut!ed with a clove of garlic (remove the garlic after saut!eing) and a tablespoon of minced parsley are an excellent substitution, as are a pound of broccoli florets (steamed for a few minutes, then saut!ed with garlic and parsley) or a pound of asparagus tips, steamed.

Purpleclutterbuck

Mmmmmm.... that's tonights tea sorted thanks keza it sounds really tasty and its a nice way to use the millions of eggs I've got in the fridge -well not quite millions but my chickens have been laying 4 eggs a day since august and there's only so many recipes!
I should think you could freeze the frittata but defrost and eat as soon as you can ( or else invite a friend for lunch!)