WE HAVE SOME FAB FROZEN RECIPES FOR YOU
G the y food shop a whole new s during the pandemic. e it to the shops for still make delicious als using basic of us have in our re cupboards. ry teacher and emic Pantry podcast and cocktail expert re Events have put mazing meal and at can be made the freezer.
Serves 6-8
Ingredients:
500g frozen leaf spinach,
10g butter
200g feta cheese black pepper Sea salt and freshly ground Freshly ground nutmeg
3 large eggs, beaten chopped 1 small bunch dill, finely
75g butter, melted
1 x 275g packet filo pastry defrosted
and add the Method: Take a large frying pan as possible from the spinach. nutmeg and a Squeeze as much water well with pepper, the spinach, season really the excess and butter. When melted, add the spinach is wilted around 10 minutes until again. pinch of salt, and cook for out any excess water aside to cool and squeeze bowl. Add water has evaporated. Set into a large mixing
Mark 5. Crumble the feta well. Preheat the oven to 180C/gas dill and stir together by the spinach and chopped the beaten eggs, followed assemble. set out your tin, ready to butter. Repeat Take the melted butter then the dish. Brush with a sheet and drape it into them into the Unroll the filo pastry, remove with butter, and setting filo sheets, brushing each another three this with another three spread evenly. Butter the filling into the dish and tin at right angles. Spoon on top to enclose the pie. and cook butter sheets of pastry and arrange the last bit of melted sides, brush the top with with a salad or Tuck the edges in at the golden brown. Eat hot or until the top is a rich for around 45 minutes even cold as part of a picnic.
Ginberry Fizz Ingredients:
4-6 frozen raspberries Ice cubes
50ml gin
15ml sugar syrup 20ml lemon juice Soda water
Mint sprig for garnish
Method:
Add the raspberries into a screwtop jar or similar.
Add 15ml sugar syrup (if you don’t have – 1 part sugar, 2 part water)
Muddle ingredients together using a spatula muddler, end of wooden or rolling pin.
Add the lemon juice and gin into the and jar. Fill with ice, close shake for 20 seconds.
Using a strainer, pour into your glass
Top filled with ice. up your glass with soda water
Garnish your cocktail using a mint sprig and a raspberry.
Espresso Float
Ingredients:
2 scoops vanilla ice cream
50ml vodka
7.5ml sugar syrup
12.5ml coffee liqueur (Kahlua)
25ml fresh brewed espresso
Coffee beans for garnish
Method:
Add the ice cream into a screwtop jar or similar
Add 7.5ml sugar syrup (if you don’t have – 1 part sugar, 2 part water)
Add the vodka, coffee liqueur and espresso into shaker. Fill with ice, close and shake for 20 seconds.
Using a strainer, pour into your glass
Garnish your cocktail using three coffee beans. if you would like
Serves 6, but make double seconds soup is loved by adults Charlotte says: “This utterly delicious and children alike.”
Ingredients: soup 50g butter or 2tbsp olive oil for a dairy-free
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
450g frozen garden peas or petit pois
900ml boiling chicken stock roughly chopped 1 generous handful flat leaf parsley, sugar
Sea salt, freshly ground pepper and
Method: the onion and garlic. Melt the butter on a gentle heat add pepper and sweat for Season with salt and freshly ground garlic.
3-4 minutes to soften the onion and and should It should smell fragrant and look translucent, not colour. stock. Leaving the lid Add the peas and cover with the hot off the pan and bring to the boil and simmer for 5-8 minutes.
Add the herbs if you are using them and blend until smooth.
Season with salt, freshly ground pepper and a pinch of sugar if you like, which enhances the flavour even further.
Serve immediately. This soup freezes extremely well.
Plus this week, Iceland and the Food Warehouse are offering an exclusive 20% discount to all NHS workers. Simply head to your local store and present your valid NHS ID to get 20% off your shop.