- 52,99 zł
Freezers are one of the most useful––and most neglected––tools in the kitchen. Particularly great for those dark winter months when you want to get dinner on the table 15 minutes after you get home from work––think lasagna, stews, curries, and soups––freezers are also useful for entertaining friends when time is short. In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. She provides a wealth of recipes, along with color photographs, for whole and part dishes. Some are completely pre–assembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh ones–pair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. Can I Freeze It? is the ultimate guide to saving time and money in the kitchen.
This collection of enticing, if not particularly ground-breaking recipes is notable in that almost every dish can be made ahead of time and then frozen. What could be better on a busy weeknight than to open up the freezer and find a few bags full of Lamb Shanks and Preserved Lemon Tagine ready to pour over a bowl of couscous or serve alongside crusty bread? Other tasty main courses include Marsala Beef Stew, a winy, hearty one-dish supper, and a Seafood Pie thick with scallops and shrimp. Some dishes aren't necessarily freezer-ready, but are still time-savers; the author recommends throwing two Lemon Roasted Chickens into the pan, since "it takes no more effort to cook two chickens than to cook one," and urges readers to make extra Roasted Pumpkin Soup to turn into Thai Pumpkin and Coconut Soup later in the week. Several desserts are standouts, including Ice Cream and Mixed Berry Phyllo Packages that go from freezer to skillet to table for a Baked-Alaska like showstopper. Just as good, although much simpler, is a Blueberry and Pear Pie constructed from pre-made frozen pastry dough. But best of all are Theodorou's six variations on traditional Icebox Cookies, tubes of frozen batter which couldn't be easier to slice, bake, and eat way too many of.