The Batch Lady: Cooking on a Budget: Unlock the power of batch-cooking with simple, freezable, store-cupboard recipes that won't break the bank from Sunday Times best-selling author

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Serve your children curries, chilli and fajitas, but adapt them to their palates by adding crème fraiche to their portions prior to serving, so they get a milder version of your meal. Over 100 delicious, simple and energy-efficient batch-cooking recipes that will satisfy the whole family and fill your freezer. Save money all week. Bolognese sauce or Chilli – tip into a saucepan and stir over a medium heat or heat in a microwave oven until piping hot. Label 2 large freezer bags and divide the mixture between the two bags, again the portion should be 1 cup= 1 person, so four cups in each bag. Leave to cool then seal flat and freeze.

The Batch Lady: Cooking on a Budget - Goodreads

Cook once: Over 100 delicious, simple and energy-efficient batch-cooking recipes that will satisfy the whole family and fill your freezer.Put the tomato purée, smoked paprika, frozen garlic, oregano, lemon juice and natural yoghurt in a large mixing bowl and stir to combine. Add the salt and a generous grinding of pepper and mix again. Over time, I found that cooking once a week with a view to freezing meals was the best way to save time, money and my peace of mind. This way, I could add salt or spice to some portions before serving, thus keeping everyone happy and healthy. Once mixed well, divide the mixture into 2 large balls, then divide each ball into 4 equal portions and divide each of the 8 portions into 4 again so that you end up with 32 similar sized meat balls.

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Spread the slices of bread with the butter, then cut in half diagonally so that you have 18 buttered triangles coated in butter. Arrange half of the bread, buttered-side down and slightly overlapping, in a medium baking dish to form an even layer that covers the surface of the dish. Jamie’s brand new book, ONE , has an entire chapter dedicated to the art of batch cooking. What’s more, every recipe is cooked in just one pan or tray, meaning less washing up! From a warming veggie chilli and Bolognese to an outrageous pulled pork, these are big-hitters that are designed to take the hassle out of everyday cooking. Plus, they’re the gift that keeps on giving – each principle recipe comes with Jamie’s favourite ways to use the leftovers. Looking for convenient and tasty go-to meals for busy days? These are recipes the whole family will love. Do you want to save time, money and hassle when it comes to cooking? Do you prefer to feed everyone in the family the same meal? Combat fussy eaters? Get lots of hidden veg into your children? Pat the fish fillets dry on kitchen paper, then working with a single fillet at a time, dip the fish in the batter until fully coated and carefully transfer to the hot oil. Cook the fish in two batches for 3-5 minutes each, until the batter is crisp and golden and the fish is cooked through. Remove the fish from the oil and leave to drain on kitchen paper while you cook the second batch. If you want to save time and money in the kitchen, while making your ingredients go further, get on board with batch cooking.If you’re serving now… The fish is now ready to be served with chip-shop chips and mushy peas alongside. If you’re making ahead to freeze… Leave peas to cool to room temperature, then transfer to a labelled freezer bag and freeze flat for up to three months. While the oil is heating, combine the flour, baking powder and salt in a large mixing bowl, then slowly pour in the water, whisking continuously to a smooth batter as you do.