Cook, Batch, Freeze is the ideal book for anyone looking to save time
and money, without scrimping on flavour and nutritious value. By
understanding how to make the most of your freezer, by cooking in bulk
and freezing leftovers, you can cut down on the cost of your ingredients
and the time you spend in your kitchen.
Packed with 100 delicious recipes and with chapters on Meat, Fish,
Vegetables, Bread, Fruit and Cakes, this comprehensive guide means that
you will always have a meal on-hand for any occasion. The flavour-filled
recipes include Lentil and Venison Sausage Stew, Thai Coconut Fish
Curry, Smoked Aubergine Tagine, Pear, Saffron and Ginger Tarte Tatin,
Easy Spiced Banana and Apricot Bread and Peach and Mascarpone Crumble
Cake. Cook, Batch, Freeze features all the basic recipes a busy cook
needs, as well as family favourites and showstoppers for special
occasions.
Every recipe features health and safety advice on freezing, defrosting
and reheating, and there are handy at-a-glance charts of ingredients
that show which ones can be frozen and for how long. With recipes for
sauces and quick snacks, as well as full meals, breads and puddings,
with this book your freezer is your secret weapon in the kitchen.
