Tuesday, September 21, 2010

Tuesday's tip: Make double dinner and freeze half

By now you are probably getting the picture that I use our freezer A LOT. Since I've never tried my hand at preserving, I pretty much have to use my freezer to store any surplus foods we have.

I love my freezer. It was my birthday present request to Paul the first year we were married and I'm so glad he agreed to get it for me. (He took some convincing, as a freezer didn't shout "birthday present" to him.)

Considering how much I love my freezer, it's surprising it has taken me so long to start doing the tip I'm about to share with you.

If you're making a dinner that would survive being frozen and reheated, make double. That way you can freeze the extra portion and pull it out another night for a quick and easy meal.

It actually doesn't take that much more effort to make double while you've already got all your ingredients and tools out. And the best part is that you'll have next to no dishes the second time around.

My favourite dish to make double of and freeze half is lasagne. The next photo shows a reheated lasagne that looks just as good as when I first cooked it. I froze it in the oven tray I baked it in, simply covering it with tin foil to prevent freezer burn.

Your next trick is remembering to use these frozen dinners. As you write out your menu plan for the week, check what you already have cooked and waiting in the freezer. Just pull it out and leave it to defrost in your fridge for at least 24 hours before cooking.

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