Tag Archives: Cook

Soups, sauces and the freezer

SMEG #2

The next recipe will be coming up shortly and it’s a little twist on one of my all time favourite soups. My basil and tomato soup is one of those “accidents” that happen every so often, but the result was so good that I continue to use the “accidental” recipe. This recipe can be frozen and kept in the freezer ready to serve.

There’s not a lot else to say about this soup but I want to discuss the kitchen freezer a wee bit. It’s not just a place to make ice and store your processed food, it can also be used to store food you make yourself.

Most soups and sauces can be frozen and stored for weeks once they have been fully prepared. There are just two things to remember when freezing food.

If raw meat has defrosted don’t refreeze it unless it’s been cooked fully.

If cooked meat is defrosted don’t refreeze it, either eat it or bin it.

For soups and sauces we have found a great way of maximising the storage in your freezer. First you will need a flat surface in your freezer so this usually means re-organising it a bit, for me anyway. Then you will need some re-sealable freezer or sandwich bags.

Once your soup or sauce has been fully cooked and had time to cool completely, put some into a freezer bag and then half seal the top, lay it on a flat surface holding the still open end up, gently squeeze the bag until there is no air left inside and seal it fully. Then place it on the flat surface in your freezer to freeze. Naturally the thicker the soup or sauce the easier this bit is.

For soups we put two portions into a bag, that way there’s enough for Elly and myself, but if we have an extra mouth or two coming for lunch/dinner we can just pull out another bag.

The other great thing about freezing soups and sauces this way is that you can take them out of the freezer and put the bags in cold water to defrost the contents. This usually takes no more than 15 to 20 minutes. Then for soup, just heat it up and you’re ready to serve.

Recipe: Pesto

Pesto

Ingredients;

1/2 clove of garlic, finely diced
3 large handfuls of basil
1 handful of lightly toasted pine nuts
1 handful of parmesan, freshly grated
extra virgin olive oil
lemon juice
salt
pepper

Line

Pound the garlic with a pinch of salt and the basil leaves in a pestle and mortar.

Add the pine nuts and pound again.

Next, add half the parmesan. Stir gently and add olive oil – just enough to bind the sauce and get it to an oozy consistency.

Season with salt and pepper to taste.

Add most of the remaining cheese. Pour in some more oil and taste again.

Keep adding a bit more cheese or oil until you are happy with the taste and consistency.

Finally, add a squeeze of lemon juice and you’re done.

Hello world!

Well it is traditional after all, so “Hello World!” and welcome one and all to notjunkfood.net, a cookery site for the novice, those of us who enjoy cooking or just want to learn how to cook a bit more.

90.365 - Passion for food

I’m no chef, I’m just a regular guy, living a regular life who has a passion for food and as a result I’ve developed a passion for cooking, as the two go hand in hand. If you’d like to learn more about this site please take the time to read our about page.

Over the next few days, weeks, months and (hopefully) years, I intend to use this site to pass on recipes, tips and tricks, with the intention of helping everyone to enjoy cooking more and not to see it as a chore.

So starting tomorrow, we will have our first recipe, I look forward to seeing you then!