Freezing Your Assets!

Autumn is now well underway – the clocks have gone back , the darker nights are drawing in & the bright mornings have a frosty freshness in the air, meaning it’s that time of year when we begin craving proper, rib-sticking comfort food.  Everyone has their favourite suppertime stodge, whether it’s a rich roast dinner or luscious layers of cheesy lasagne, but not everyone has the time when they get home.

Working full time, different shifts or having a jam-packed day can mean that time is limited when it comes to preparing a home-cooked meal.  Whilst shopping at one of my favourite supermarkets on Tuesday morning, I had a similar conversation at the till, as I talked about making a week’s worth of stew & biscotti (hello to the lovely lady who served me!).  This is where a bit of “stealth cooking” helps, taking the pressure off by preparing a few items in advance & keeping a stash in the freezer for when you need them.  If you cook a little bit extra every mealtime, you’ll be more prepared than a Scout!

Once a month, I like to make a few meals for week-nights, so that when we get home we can pop them in the oven & relax.  Everything is ready, there’s very little washing up & we get to eat fuss-free good food.  Making a huge steak, ale & mushroom stew at the weekend, then freezing it in individual pots means instant pie filling anytime!  Just take a couple out of the freezer to defrost in the morning, then knock up a bit of pastry when you get home & bake in the oven for a speedy version of a  slow-cooked, sumptuous pie.  Simple mashed potatoes can be wonderfully warming too when the seasons start to cool & having a few tubs in the freezer is always handy.  My tip is to make a huge batch (at least double), then leave to go cold before dividing into separate two-portion tubs for freezing – there’s no point in cooking a small amount when you can make plenty with a little extra effort!  It  just takes a few minutes to reheat in the oven or microwave & also doubles up as pie lids for delicious stews (even more lazy!).

For fast mash, just wash, peel & slice thinly a 2kg bag of potatoes (keep the peelings for later) – I use a food processor if I’m short of time.  Pour just enough boiling water over to cover them, add a sprinkling of sea salt & simmer until cooked (obviously, I have to do this in the microwave, because at the time of writing I still don’t have a hob that I can use – week six!).  The reason I slice the potatoes thinly is because they cook so much faster & I really have better things to do than stand around watching pans boil.  If you don’t have a food processor, just slice them by hand or chop into small chunks.  It shaves a bit off the cooking time (always a bonus!) & makes a smoother mash.

Once cooked, drain & tip them back into the pan (or casserole dish if you’ve microwaved them).  Add a generous chunk of butter, a couple of tablespoons of cream cheese, about 2oz of grated cheese & get mashing!  Serve some immediately & leave the rest to cool, before freezing in double portion pots.

If you want to cheese up your mash a bit more, butter the inside of a casserole dish, tip the cheesy mashed potatoes in (fresh or defrosted) & spread roughly, making sure you get into all the corners.  Sprinkle liberally with even more  cheese, then grate half a crust of bread over the top – fine or chunky, whatever you prefer.  Dust with a good pinch of dried Oregano, then bake it in the oven at 200*C for about 10 minutes.  The cheesy crumb topping will go all golden & crispy, with fluffy, buttery, cheese infused mash underneath.  Dish up & dig in!

Remember to keep your potato peelings, along with any carrot or parsnip ones & make homemade crisps out of them – it’s like free treats & no waste!  Simply spread them on a baking tray & drizzle olive oil on top, along with a good dusting of sea salt & freshly ground black pepper, then bake at 200*C for about 15-20 minutes, turning them mid-way.  Once crispy, tip them into a metal sieve to shake off any excess oil, then pop onto some kitchen paper & serve.  Add a bit more seasoning if you like, maybe a splash of balsamic vinegar too.  They’re great for munching while you’re catching up on your emails or watching a film (they also disappear rather quickly, which is why there’s no picture).

One of my favourite lazy ways to cook mash is to make miniature jacket potatoes & chuck them in the food processor afterwards.  Carefully slide a few raw baby potatoes on a metal skewer & pop them in the oven at 200*C for about 25-30 minutes (no baking tray required).  The metal skewers cook them from the inside as they heat up (I use this method for larger potatoes too – just use two skewers per potato).  Once cooked, slide them off the skewers & put them on a board to cool for a couple of minutes.  Put them in the food processor, along with a chunk of salted butter & a dusting of freshly ground black pepper, then whizz them up, crispy skins & all!  If you like, add a splash of milk to make them creamy.  Then tip into a small casserole or pie dish, grate cheese over the top & put back in the oven for five minutes to give it a nice crunchy cheesy topping.

If you’re really organised, next time you make stew just freeze a few ladles of gravy in a tub or zipped freezer bag & defrost it when you fancy proper gravy.   If anyone checked out my freezer, they would find an icy treasure trove of ingredients & delightful dishes.  I’ve always got a few bags of berries for puddings, plus some sweet crumble topping (I usually make extra just to keep in reserve).  There are bags of breadcrumbs, portions of lasagne, meatballs, homemade garlic & bacon butter, along with generous pots of cauliflower cheese, mashed potatoes, chicken stock, random rashers of smoked bacon & homemade gravy.   If you add to that the pizzas & chicken dishes I’ve made too, like kievs & cacciatore, it’s like my own little freezer shop at home!

By cooking just one extra portion of food for each meal & freezing it, you’re giving yourself time to do other things, even if it is just putting your feet up with a glass of wine in the evening.  The best bit is you can also share the cooking with the rest of the family – get yourself an eye liner pencil & write cooking instructions on each tub (being careful not to smudge them) before freezing – it sets in the freezer & washes off afterwards too, so it doesn’t spoil your tubs.  Then everyone can cook a proper, homemade meal & you can relax in the knowledge that your evenings are your own.  Stay hungry 😉 A x

 

 

 

 

 

Grate Expectations

Apparently, so my sources tell me, Italian Cheese Week is being celebrated from 15-22 June 2017 (like I need an excuse!).  So, in honour of all things cheesy, I decided to share a couple of really easy recipes for you that I’ve picked up over the years.

There are a few things I like to have a good stock of & cheese is one of them.  As with my pasta shelf, I also have a cheese shelf in the fridge (yes, really).  Grana Padana, Gorgonzola (preferably Dolce, but I don’t mind a bit of Picante), Mozzarella, Mascarpone, Ricotta, Parmigiano Reggiano (Parmesan) & usually a bit of mild Cheddar all live happily together (albeit in diminished quantities by the end of the week).  And there’s always at least one tub of proper, full-fat cream cheese too.   As you all know, cream cheese goes with pretty much anything – mix with a splodge of pesto to make a creamy pasta sauce or, if you’re feeling naughty, it’s really nice spread thickly on a digestive biscuit with a dollop of raspberry jam on top (don’t judge me, try it – it’s addictive though!).  Recently, I’ve been a bit unhappy with my usual brand of creamy cheesiness – because according to it’s list of ingredients, it’s more fillers than actual cheese (locust bean gum anyone? No, didn’t think so) & therefore I have switched to another brand.  It always pays to read the back of a packet, because if like me you want a pure product for a specific recipe, you need to know that’s what you’re getting.

Over the last couple of years, I’ve been making my own Ricotta cheese – thanks to the lovely Gennaro Contaldo’s recipe in “Gennaro’s Italian Year” (which was given to me by my guys & like them, it is very much loved!).  Now before you all start going “ooh!  that must be really difficult!”, it’s not.  All you need is a few pints of milk, some fresh lemon juice & a big saucepan (I use my pasta pan, which is pretty huge).  It takes a few minutes to bring the milk to the boil, then just take it off the heat for roughly 30 seconds before repeating the process a couple of times.  Finally, put it back on the heat & squeeze in the lemon juice, bring it back up to the boil & turn it off.   Then give it a stir – it will separate into curds (the cheese) & whey (the cloudy looking liquid). Tip it into a sieve & leave it to stand over bowl, so that the liquid drains away & as if by magic, you are left with a lovely soft cheese.  While that’s cooling, I’ll whizz up some wilted spinach in the food processor with a few pine nuts (untoasted), a little lemon zest, a spoonful of my favourite full-fat cream cheese (just because I like it) & a shake of sea salt & black pepper.  It’s then mashed up with the ricotta, before I pop the lot into a piping bag, ready to fill my favourite ravioli!

Sometimes (quite often), I will have a little leftover pasta & the lovely cheesy mixture, so I like to ladle some of my homemade tomato sauce into individual dishes, then layer up the lasagne sheets with alternating fillings of piped cheese & tomato sauce.

Adorn the top layer with a few ripped pieces of Mozzarella, a grating of Parmesan & a pinch of Oregano, then bake for 15-20 minutes at 200*C until everything is bubbling up around the edges & the cheese is crispy & golden on top.  They make a tasty simple starter or a light lunch, served with a gorgeous green salad.

And now, my pièce de résistance: cheese biscuits.  These are probably one of the easiest things to make – you just chuck everything in a bowl & squish it together.  It’s great for using up all those random leftover bits of cheese that seem to congregate at the back of the fridge.

What you need:

8oz grated mixed cheese, at room temperature (I use 80% medium Cheddar, then 10% each of grated Parmesan & Grana Padana, depending on what I’ve got in the fridge)
8oz plain flour
8oz salted butter, at room temperature
1 teaspoon sea salt
Half a teaspoon freshly ground black pepper
Half a teaspoon English mustard (the pre-made type, not the powder)
Quarter of a teaspoon of cayenne
Optional:  a teaspoon of fennel or poppy seeds

How to do it:

Pre-heat the oven to 200*C & line a couple of trays with sheets of greaseproof paper (unless you want to do lots of washing up later, lining your trays this way will mean that you simply lift the paper out after cooking & transfer to a cooling rack, leaving clean trays – you’re welcome!).

Mix the cheese & butter together in a bowl with the mustard – use a spatula or the back of a wooden spoon to make it into a smooth type of thick paste.

Mix the dry ingredients together & slowly add to the cheese & butter, stirring well to form a soft, pliable cheesy dough.

On a lightly floured work surface, take a third of the dough & carefully roll it out to about half a centimetre thick.  Using a palette knife, slide this under the rolled out dough to ensure it is not stuck to the worktop & add a little more flour underneath, if need be.

Cut into shapes – either use small cookie cutters or slice into finger length strips, just create whatever you like!  Lift them onto the lined baking trays, leaving about an inch gap all around (they will not grow too much) & then repeat the above, until you have used up all the dough.

Bake in the centre of the oven for about 16-18 minutes, until they are lightly golden, then transfer to a cooling rack & remove from the greaseproof paper.

Once cooled, either eat them as they are, top with various cheeses as a snack, or make into canapes to go with pre-dinner drinks!  These crisp little bites of melt-in-the-mouth moreishness have just the right amount of kick too – the heat sneaks up on your tongue, so be warned!

Here’s to a “grate” week of cheesy delights!  A x