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posted by The Great Gildersleeve | 9:55 pm
2 Comments:
Thanks for that, Gildy, the one I'd not thought of was freezing lemons. I knew about most of the others but it doesn't hurt to be reminded.
For freezing mashed potatoes, I would suggest adding some wholegrain mustard before freezing to some portions and /or cheese to others. It makes a real difference. Aldi's is a great buy.
On defrosting try baking small dollops of cheesy mash on a tray until golden for Duchesse potatoes. These were a real favourite when the kids were young. Wholegrain mash and/or cheese are also the only way I have found of making packet mashed potatoes (Smash or similar) edible.
Andrea, thanks for the added suggestions...I'm always learning.
Preparation, batch cooking is not that time consuming, there are plenty of shortcuts. Pity more do not realise/shown.
And many meals home made can be as good/better than ready one's on both quality and speed. But we know that :-)
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