Our best freezable meals to make in bulk
Can I freeze that?
Always have delicious and nutritious food on hand, by spending a rainy Sunday cooking up a storm. Check out our top freezer tips and recipe ideas.
Did you know that an almost empty freezer is more expensive to operate than one that is nearly full? So what better reason to buy in season and on special, cook once and eat two, three or even six times. As long as you use you home-cooked food within 6 to 9 months, the optimal flavour and texture will be retained. And let's be honest, when you’ve had one of ‘those days’, there is nothing quite like the relief of pulling out something delicious that you prepared earlier.
To help you get familiar with your freezer we’ve put together our top tips for what to freeze and how to do it.
Easy freezing tips:
- Freezing for a short time? Snap-lock bags or plastic wrap will work.
- Make sure the food is airtight to decrease the chance of freezer burn.
- For longer freezing, use freezer bags, or heavy-duty plastic containers or jars.
- Always leave room in the containers to allow for expansion during freezing.
- Label each package with what’s inside and when it was frozen.
- Use ice cube trays to freeze sauce or gravy and then once they’re frozen transfer to freezer bags.
- Freeze things like meatballs and biscuits on a baking tray first and then transfer them to a freezer bag.
- The easiest way to freeze fruit is to stew it first. This is because thawed fruit can be a little mushy, but is perfect for sauces, pies or over your muesli.
- For optimal taste, colour, and texture, most vegetables (except peppers and onions) should be blanched before freezing.