The Batch Lady: Cooking on a Budget: Unlock the power of batch-cooking with simple, freezable, store-cupboard recipes that won't break the bank from Sunday Times best-selling author

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Home> Competitions> Win a copy of The Batch Lady: Cooking on a Budget Win a copy of The Batch Lady: Cooking on a Budget Closing Date: 31st January 2023 Whisk together the eggs, milk, cream, vanilla extract and cocoa powder in a measuring jug until combined, then pour over the bread mixture in the baking dish. Sprinkle the sugar over the surface of the pudding and scatter over the remaining chocolate chips, then carefully transfer to the oven to bake for 30 minutes, until the surface is crisp and golden and the egg, milk and cream mixture has set. So, whether you’re a part of a huge family, a new parent, a student or living alone, let this book help take the stress out of the weekly shop and help you to get tasty meals on the table that everyone will love, whilst saving you some much-needed pennies in the process.

My freezer is now full with a months supply of meals 🤣 thank you Susanne I shall continue to follow you. Remove the bread and butter pudding from the freezer and transfer to the fridge to fully defrost, ideally overnight. Once defrosted, preheat the oven to 180°C/350°F/gas mark 4, cover the baking dish with foil (removing any clingfilm if you used it to wrap the dish before freezing) and transfer to the oven for 20 minutes, until piping hot all the way through. Serve as described above.

Serve your children curries, chilli and fajitas, but adapt them to their palates by adding crème fraiche to their portions prior to serving, so they get a milder version of your meal. Remove the pan from the heat, add the flour and toss gently to coat, then add the oil to the pan and toss again. Season with salt, then tip the chips onto the prepared baking sheet and spread out in an even layer. Heat the oil in a large saucepan with a lid over a medium heat, then add the onions, garlic and celery and cook, stirring, for 4 minutes, until soft.

Fantastic recipes for freezing. I now get a home cooked meal every night. No more ready meals or takeaways. As a busy mum I struggle to meal plan and often too tired to cook when I get home from work. The Batch Lady method will inspire you to make fast, simple and portion-controlled meals in under 10 minutes. By spending a couple of hours, one day per week, cooking meals that have the same basic ingredients, you can prepare a host of varied, healthy and delicious dishes, which you can pop into the freezer until you need them.We are giving away 3copies of The Batch Lady: Cooking on a Budget.For your chance to win, simply answer the following question: If you’re cooking now… Remove the lid from the stew and arrange the raw dumplings over the surface, cover with the lid again and continue simmering for another 20 minutes, until the dumplings are puffed up, light and fluffy. Spoon into serving bowls and serve hot. Reheat some chilli until piping hot, then spoon over crunchy tortilla chips and grate over a little Cheddar cheese, finishing with some jarred sliced jalapeños and a couple of fresh coriander or baby mint leaves, if you’ve got them. Sweet potato chilli quesadilla

Always make a basic recipe, that way it’s easy to add spices and salt to taste after you have portioned out the kid’s meals.If you’re making ahead to freeze… Set the pan aside until the stew has cooled to room temperature. Ladle the stew into a large, labelled freezer bag and place the dumplings in a separate freezer bag. Freeze both flat for up to three months. PDF / EPUB File Name: The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.pdf, The_Batch_Lady_Cooking_on_a_Budget_-_Suzanne_Mulholland.epub I’ve tried freezing left over food in the past and never tasted the same so very rarely did I do this. Now with batch cooking and the technique followed in freezing I’ve found it defrost and cooks as fresh as if I had made it that day.

Spread the slices of bread with the butter, then cut in half diagonally so that you have 18 buttered triangles coated in butter. Arrange half of the bread, buttered-side down and slightly overlapping, in a medium baking dish to form an even layer that covers the surface of the dish. Over time, I found that cooking once a week with a view to freezing meals was the best way to save time, money and my peace of mind. This way, I could add salt or spice to some portions before serving, thus keeping everyone happy and healthy. These can be cooked directly from frozen. Simply preheat the oven to 180˚C/350˚F/gas mark 4 and line a baking sheet with foil. Lay the frozen fish on the prepared baking sheet and transfer to the oven for 25–30 minutes, until crisp, golden and piping hot all of the way through. Serve as described above. Chip-shop chips While the stew is cooking, make the dumplings. Combine the flour, salt, suet and parsley in a large mixing bowl and stir to combine. Make a well in the centre and add six tablespoons of cold water, then use your hands to bring everything together to form a dough, adding a couple more tablespoons of water if the mixture is too dry. Once you have a smooth dough, turn out onto a lightly floured surface and cut in half, then cut each half into quarters, leaving you with eight equal-sized pieces. Roll each piece of dough into a ball with your hands and set aside.

Put the oil in a deep-fat fryer or large, deep-sided saucepan and heat slowly until the oil reaches 180°C/350°F. If you aren’t using a deep fat fryer and don’t have an instant-read thermometer carefully add a spoonful of the batter (see below) to the pan – if it floats and turns golden brown within 60 seconds then the oil is ready. If the batter burns then the oil is too hot and should be carefully removed from the heat to cool down. Drizzle with a little olive oil, then transfer to the oven to bake for 30 minutes, until the potatoes are golden and the mince is bubbling.