8 Freezable items you didn’t know about
If like me you don’t tend to use a lot of cheese, and it goes to waste, then don’t let it happen again. Grate it, and pop it into a freezer bag. The texture will change a little, but it’s perfect for cooking or adding on top of chilli or bolognaise
Seriously! All that cake you wolfed in the lead up to your ‘new year, new year diet’ didn’t have to be eaten so quickly. You could have just popped it in the freezer for later. sponge without icing works, so it’s a handy thing to know if you want to bake something in advance and want for later, without running the risk of it going stale. Just pop it in the freezer – immediately after baking but before decorating – double wrap in clingfilm and a layer of foil. Fruitcakes and sponge cakes freeze equally well. You can also freeze individual cupcakes or slices of cake, as long as they are well wrapped.
We’ve all been there, we’ve opened a bottle of wine but have a little left, and you just think, ‘oh I’m not wasting this I’ll drink it’ (I do haha), in all seriousness, if you do you find you have leftover wine you won’t drink in the next couple of days, don’t throw it away of force yourself to drink it (yeah right) freeze it in ice cube trays or sealable freezer bags. (It won’t freeze completely because of the alcohol. It’s perfect for adding to cooking straight from the freezer
If you have bananas that are starting to go brown or on the verge of being over ripe, then chop them up, put in a freezer bag and pop in the freezer. Their perfect for adding to a smoothie for breakfast or a snack.
You can freeze whole plastic bottles of milk (make sure you pour a little out to allow for it to expand) for up to six weeks, as long as it was fresh at the time of freezing. Older milk should be used up after four weeks in the freezer. Don’t freeze glass bottles of milk as they’ll shatter.
Before they start sprouting, you can keep your potatoes in the freezer. But you need to do a bit of basic prep first: peel your spuds and par boil for about five minutes, then pop into cold water before freezing. If you’re planning to make roast potatoes, chop them first before boiling, then they can go straight from freezer to oven. You can freeze mashed potato too.
I always have the best intention with lemons, using half for cooking and then wrapping in cling film for later.. except it gets pushed to the back of the fridge and found dried up a few weeks later…
Pop leftover lemons in the freezer instead, freeze slices and use them cool down hot tea. Or add halved slices to an ice tray with water to jazz up your drinks. Alternatively, squeeze out the juice and freeze in an ice tray for flavoursome ice cubes.
Yep, you can even freeze the baker’s staple: flour. This is especially handy if space is at a premium in your cupboards, plus some seasoned bakers argue that frozen flour makes better pastry (not that I can make pastry mind you!). Either way, freezing your flour extends its life so there’s no reason not to.
When your tomatoes are on the brink of going squishy, chop them up and cook on a low heat on the hob to make a delicious lush pasta sauce. Add chopped garlic, olive oil and some chilli flakes, then cook slowly until the sauce is a loose jam-like texture. Delicious!
- Mashed avocado (for guacamole)
- Homemade dough
- Cake icing
- Grapes –fab little treat instead of sweets