Batch Cooking

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Batch Cooking meals ahead

I admire people who can plan their weekly and monthly meals ahead, cook once a month and are prepared for every eventuality in the kitchen. Alas, I am not like that. For me, the kitchen is a little playing field and sometimes, I don’t know what I am going to be playing with. Most meals are created and made on the spur of the moment, and the ones I plan ahead, I find I am dreaming about them the night before thinking and planning how I am going to make them the following day. It too exhausting!

However, batch cooking works well for me. It saves me cooking on days I am working or just don’t feel like it. I am prepared for unexpected guests and I can spend quality time with the family and friends.

Buy seasonal fresh vegetables and fruit

  • make individual portion smoothie bags, fruit snacks for kids;
  • blanch and chop up regular vegetables, i.e. carrots, green beans, ginger, garlic, green chillies, peppers;
  • do a quick fry on chips and freeze them in individual portions;
  • stuff vegetables ready for a curry, i.e. karelas, aubergines, peppers;
  • make fresh base curry, tomato base for curries and freeze ahead;
  • make curries, pies, samosas, kebabs and freeze ahead

Missi roti using Chana dal

Leftover chana dal makes delicious missi rotis the next day, for breakfast or for lunch. Serve them with a knob of butter on top, some creamy natural yogurt and a spicy mango pickle, with a cup of chai to wash it all down with. A traditional and easy breakfast. The concept of this is, to … Continue reading Missi roti using Chana dal

Moroccan Harira Soup

By Zahida Yunis Ramzan I am delighted to have permission to use the picture taken by Zahida Yunis Ramzan and share her recipe for the Moroccan Harira Soup as detailed below (Makes 6-8 servings) Ingredients: 1 lb stewing beef, cut into small 1/2 inch cubes 1 onion, chopped finely 2 celery stalks, finely chopped 3 … Continue reading Moroccan Harira Soup

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