Yes, you can be parsimonious and batch cook a billion cheap bags of bolognese for your freezer. But it remains a great time-saving option for those who wish to eat like kings but are extremely time-poor. Here are some great recipes from Britain’s best-loved cooks that are suitable for a big batching session . . .
Who else would you trust to make this classic? Stein uses pollock, smoked haddock and prawns in his recipe, which can be found at rickstein.com. It will store in the freezer for three months — simply defrost overnight in the fridge before reheating, and serve with peas and a white wine with big enough flavours to cut through the creaminess of the dish, such as a white burgundy
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January 19, 2023
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Batch cook like a pro: freezer recipes that top chefs recommend - The Times
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