Ingredient which has made your culinary life easier (lighthearted)

[Thomasina79]

I have just discovered frozen mash from Iceland. Five minutes in microwave! I have arthritic fingers which makes it hard to peel vegetables.

There’s a lot of love on here for the frozen sofritto and the cubes of garlic and ginger, which I use. The poster who chops up their own in the food processor and freezes it is inspired. I also use a lot of Marigolds.

If you are making gravy and it’s a bit anaemic, a drop of two of dark soy sauce works wonders.

I do. They have a taste to them that I can’t get on board with.

YY the Ambrosia Deluxe custard
I don;t even like custard but this is very nice !
I used to buy the Sainsbury Taste The Difference fresh custard but couldn't always find it ., and it's a bit thinner consistency .
The M&S one is too vanilla-ry .

Ambrosia in tin/carton/single pot depending on what I'm making .

Quicker by about 30 seconds..! Surely frozen is well worth the sacrifice in terms of taste and less additives? All the jarred stuff I’ve had was disgusting - so vinegary and obviously preserved.

I use a lot of the stuff already mentioned here.

I would add - my homemade tomato sauce. I roast up a few trays of all the past their best tomatoes and peppers from the fridge (and/or pick some up in the yellow sticker section), with a load of onions and garlic and blitz. Great for anything you want a tomato base for, and so much flavour - pasta sauce, pizza topping, base for a quick curry etc. I make, portion and freeze.

It’s much easier to grate if you peel and freeze it.

I do this too. Sauce or soup. I also make pesto and freeze in ice cube trays.

Very Lazy Chillies. Which is ridiculous because I have a greenhouse full of chilli pepper plants!

Worcester Sauce

I've been using things like garlic puree and ready rolled pastry for years.... but I've recently come to the conclusion that frozen chopped onion and garlic are the way forward, together with other frozen veggies I wouldn't have bought before (sweet potato, butternut squash). I can't stand for long periods any more and it means that I can do more proper cooking without having to stand for ages to do the prep.

Smoked paprika - adds so much flavour to things.

Sachets of rice - I don't use them often but it's the perfect amount for me and dh

Bisto parsley sauce mix in the green tub. Very useful for a quick fish supper or pie.
Canned soups for casseroles and pies or cooked meat gratineed.
Cajun spice mix to jazz up meat and poultry.
Pouches of spiced lentils.
Ready made mini meringues for Eton Mess in a moment.

What would I use this mushroom ketchup for? TIA

I second the beef stock pots- perfect to throw in a slow cooker mince/ stew. Aldi's own are great, but if you want the ones with red wine Knorr are your go-to.

Sriracha sauce - my DH eats my cooking now he can add this!

Everyone is saying minced ginger - but even easier is just keep your whole ginger in the freezer. Then when you want to use it grate it frozen. The peel stays on one side of the grater, the grated ginger goes through to the other. It’s genius!

I use this in everything. They have a stall at Truro market so get it there in kg tubs!

Jars of minced garlic and minced ginger from the international supermarket.

I keep sliced bread in the freezer for toast.

Frozen green beans. Dry "fry" them with a splash of soy sauce as a side dish for just about any meal. Delicious.

Red wine reduction - like jelly stock cubes. Saves opening a bottle for just a splash.

Like others frozen garlic; ginger and onions, as well as a new discovery of soffritto that's been mentioned (Tesco has started selling it too).

I also love frozen casserole veg - great for the slow cooker, bung in a bag with herbs, stock and meat. Easy dinner.

Throw a whole bag of fresh spinach into the slow cooker half an hour before serving and stir through (great for casseroles and curries).

I make cauliflower rice in minutes from scratch (use a blender) and have mastered cauliflower mash - same blender; cooked cauli and tonnes of butter. Excellent for low car and saves £'s.

Tinned button mushrooms - great for adding at the end to spaghetti bolognaise and other (mainly slow cooked) dishes.

I’ve not read the whole thing yet but Ocado do cartons of bechemel that are fab and cost like 2 quid

@HomeStress
This sounds like something I need to try!

Sorry for potentially stupid question, but do you do anything with the crème fraiche first? (Whip, add ingredients etc etc)

I use frozen ginger. I mainly add it to my homemade vegetable soup during the winter and also use it for jollof rice.

It doesn’t taste like bechamel so yes would be better if seasoned. It’s like a sharper cream.

This, extra hack go to the world food section of the freezer aisles and the Asian brands are cheaper that the supermarket own brand

Just googling and found a load of recipes. This could be dangerously game changing for me. Making bechamael sauce puts me off making mac and cheese….