If I am freezing or reheating risotto I always leave the portions to be reused a little undercooked (about 3/4 cooked), and cool it really quickly, otherwise it just ends up as gluggy mush. Then when I heat it up I just add a bit more stock (which I freeze in cubes), or hot water as I heat it on the stove. It's barely noticeable as being reheated then.
Casseroles, tagines, curries, soups, lasagnes (I do a huge batch in the two serve foil take-away trays as I only have very large dishes which do at least six serves), Cannelloni, marinated meats (tandoori or satay chicken etc), pasta bakes and gratins, pies, sauces (eg, pasta sauces, both meat and vegie based). I'll be doing more when we move because we'll finally have a deep freezer. Yay! I also want to try blanching and freezing fresh vegies once we get our vegie garden.
I also want to try blanching and freezing fresh vegies once we get our vegie garden.
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