We are a busy family with people going to different places at different times, so do a lot of batch cooking. We have a freezer full of chilli, lasagne, bolognese, macaroni, lamb koftas and curries all ready to heat up. At the moment there is probably over a hundred meals in there ready to add some pasta, rice or breads for a meal.Does anyone do any batching cooking through winter and freeze them up for quick easy meals??
if so what's your favourites?
that takes some cooking milky, i like it........as i work form home now, i got lots more time, so i have started doing the same.We are a busy family with people going to different places at different times, so do a lot of batch cooking. We have a freezer full of chilli, lasagne, bolognese, macaroni, lamb koftas and curries all ready to heat up. At the moment there is probably over a hundred meals in there ready to add some pasta, rice or breads for a meal.
i did go the bread maker route many years ago......but it wasnt for me in the end. A lot of people seem to get on well with them thoughWe also got a breadmaker and we wouldn't be without it.
not a mince pie fan........but all them other pies sound good to me.Mince pies, apple pies, meat pies, currys, cottage pies and shepherd's pies
I'm on my own so all single piesnot a mince pie fan........but all them other pies sound good to me.
Do you make big plate pies @numbnuts or single pies???
ah sorry wasnt aware of that.......at least no sharing though, not a fan of sharing food lolI'm on my own so all single pies
Two or three times a week I reckon but it depends mainly on if the kids are eating loads of sandwiches. But we use it for the dough for pizza night as well which makes it dead easy.i did go the bread maker route many years ago......but it wasnt for me in the end. A lot of people seem to get on well with them though
how many you make a week or is it as and when needed?
How do you mark them so as to know what is in the container.......without using indelible ink ?We are a busy family with people going to different places at different times, so do a lot of batch cooking. We have a freezer full of chilli, lasagne, bolognese, macaroni, lamb koftas and curries all ready to heat up. At the moment there is probably over a hundred meals in there ready to add some pasta, rice or breads for a meal.
China markers.How do you mark them so as to know what is in the container.......without using indelible ink ?