Freezer Burn

Back in cyberspace again...don't ask. Suffice it to say that my absence has not been entirely down to laziness on my part. But no matter, onwards and upwards!

Keeping the freezer organised can be a problem for me, to often it seems to become a black hole of food amnesia if I don't keep on top of it ALL THE TIME. I have to force myself to use the freezer properly, that being said I do enjoy having it all efficient and fabulous! As well as the inevitable cache of frozen vegetables (so useful, I don't know what I'd do without them), homemade stock and the boines to make it with, I keep hunks of meat bought when there are good deals to be had, and a stash of both sweet and savoury crumble topping, ready mixed to be used from frozen.


I don't very often cook specifically for the freezer, though that time of year when I do is fast approaching. More often what I do is double up on things I'm cooking anyway; pies, casseroles, chili con carne and bolognese sauce (to name a few) are as easily made in double or triple portions as in single and then I've an extra meal or two to parcel away, in anticipation of a busy day.

Today I had a good quantity of leftover meat from a whole turkey leg joint I cooked for our Sunday roast at the weekend so this, combined with a tin apiece of ham and sweetcorn, plus a little leg-bone stock to make a savoury sauce went into two pies. The pie for tonight's dinner is in the oven as I type this, and you can see the other in the freezer picture above. I lined the (oiled) pie tin with some (oiled again) foil, then open-froze it in the tin once I'd assembled it. Once hard, it's the work of a moment to pop it out of the tin and wrap it in more foil. Thus, my pie tin is not buried on Hoth for weeks on end!

Cath xx