Updated: Dec 14, 2020
No, we’re not talking about the ‘polar bomb’ threatening us with weeks’ worth of snow and ice this winter…
What we’re actually referring to, is the ‘cook n’ freeze’ initiative that savvy foodies everywhere are jumping on NOW, in order to save on money, food waste AND time later.
Batch cooking is by no means a new concept, but it’s something we often forget about the benefits and possibilities of, such is so easily done with so much noise surrounding the virtues of ‘freshly made.’
However, for the purposes of streamlining our busy lives, and putting paid to that dreaded ‘empty-fridge-angst’… the freezer is everyone’s best friend, and the appliance most worth taking advantage of as we *meal* plan ahead for January and beyond.
A little known fact, for those keen to get on board, is that even your home baked banana bread can be frozen. Baking in batch is not something we’d often think of doing, but if the ingredients will stretch, this is a hack worth keeping in mind.
According to the advice on Nigella Lawson’s website, ‘wrap it tightly in a double layer of clingfilm and then a layer of foil, or instead of using the foil put the clingfilm-wrapped loaf in a large resealable bag and seal tightly. Freeze for up to 3 months. To defrost the loaf unwrap it and put it on a wire rack at room temperature for 3-4 hours, then store in an airtight container.’
When in hibernation mode, as we inevitably all expect to be in ‘the BIG FREEZE’, there might just be nothing better than remembering your ready-made treat stash in the freezer!