| Inspiration | Making Cooking Easier - Batch Cooking & Cook Once, Eat Twice
Making Cooking Easier - Batch Cooking & Cook Once, Eat Twice
Had a busy day working from home while juggling the kids’ schoolwork? Spent the afternoon queueing outside the supermarket? Time to embrace the fine art of batch cooking and philosophy of 'cook once, eat twice'.
Check out these recipe ideas to make lockdown dinners that much easier, there might be a few new ideas there you haven’t considered. An added bonus is, these recipes are all perfect for the freezer.
We thought we’d pop in another curry as they’re perfect for the winter months. This big curry feeds a family of 4 two meals, it uses a seriously good homemade curry paste and the flavours develop beautifully when left for a day or two.
If you’re wanting to make the mince and dollars go further, you can’t go past this family favourite. You can even add an extra can of lentils and one more carrot to stretch the meal even more. Pop it into two separate dishes, once cooked, eat one and pop the other into the freezer.
Its called Hearty Beef Stew for a reason. Packed with powerful flavours of orange and cinnamon to bring out the beautiful taste of the slow cooked beef, we can't go past this one-pot wonder. Ease of cooking is at the core of this dish as the oven or slow cooker does all the hard work. Serve on-top rice, pasta or mashed potato with a serving of seasonal greens. Freeze leftovers or enjoy for lunch the following day.
This is an oldie but a goodie. When doubled up it makes a huge batch for the freezer, ready to serve on baked potatoes, with tacos, in a wrap, over rice or even on toast, the possibilities are endless. When avocados and tomatoes are in season serve it with a wicked guacamole and salsa, and for those that like it hot, some extra chilli sauce.
Our slowly cooked beef korma curry is so good we had to turn it into a pie. With a fragrant mix of herbs and spices and tender melt in your mouth beef, perfectly encased in flaky pastry this is as good as it gets. Don’t be put off by the time taken to make these pies. The end result is well worth it.
This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
The versatility of this beef recipe means you can simply serve with rice, mashed potatoes or steamed greens. But we love the idea of cook once, eat twice so we tend to split the beef across two of our favourite recipes; the Teriyaki Beef Bowl and the Teriyaki Sushi Cake. This recipe will keep for 3 days when refrigerated or up to 6 months when frozen.
Lamb legs are perfect when cooking for the family, and this recipe is no exception. The lamb cooks on a bed of potatoes and leeks which allows the flavours to infuse together beautifully. We love using leftover lamb in sandwiches or salads the next day.
If you've cooked up a roast lamb recipe and are looking for something simple to do with the leftovers, then look no further! Leftover lamb slices, cheese, pickles, red onion and roasted cherry tomatoes with a few leafy greens inside wholegrain bread that’s been spread generously with spoked paprika mayo, delicious.
Posted by Regina Wypych