Tips worth passing on!

[BiscuitStuffer]

Being in need of this thread more than anyone, I thought I would start it with:

You can keep fresh root ginger in the freezer, grate it as you need it and then put it back. It lasts for absoloutely ages.

I freeze grated parmesan and get a handful out and sprinkle over my pasta - melts instantly.

You can freeze eggs (out of their shells) and use them for baking or scrambling.

You don't have to follow recipes exactly (escept in things like pastry and cake making etc.) you can improvise

I often only need half a lemon for whatever I'm doing, so we've been freezing slices in a little sandwich bag and then the dds use them instead of icecubes in drinks.

A spoon of cocoa or square of dark choc enhances a veggie chilli and gives it a lovely dark colour.

buy big blocks of cheese and freeze excess

buy veg in season and freeze

dry any herbs from the garden and freeze in ice cubes

make double batches of biscuit dough and freeze in a lump/as biscuit shapes

buy bread at the end of the day when it is reduced and ....freeze

don't freeze salad sarnies (as my mum once did) they go drippy!

we have 2 freezers{grin]...not really surprising eh?

So, to sum all the tips up: Freeze everything

Cheapo packet mixes (Tesco Value/ Sainsbos Basics) for sponge mix make a most excellent upside down pudding or syrup sponge, in no time, in microwave.

overmdb....except salad

I never knew that about ginger(sadly excited by it!)

polly - how do you do the herbs..when I tried they went weird.

yes, never freeze salad

IF you make a lot of home made pizza, batch cook tomato sauce and freeze it in ice cube trays, then store in zip lock bags in freezer. Then you can just defrost as much as you need

but surely herbs are the same as salad??

crumble...make double what you need, freeze the excess. It comes out still sprinkly (woner why?) and you have a quick pud did it today with some rhubarb from the garden - yum!

wonder why, obviously, ooops!

noonki, dry them in the bottom of an oven you have turned off and put in a bag and crumle...pull any stalks out then either freeze like this or sprinkle into ice cube trays, put in cold water and freeze.

Buiscuitstuffer frozen herbs work if you then use them in cooked dishes, so in that way not the same as salad.