Using the Freezer in October

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

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Get ahead with cooking sessions as October evenings draw in. Soups like spinach soup, cream of sweetcorn soup and mixed vegetable soup all freeze well. Freeze in rigid containers leaving a 1-cm (1-in) headspace. Remove from the freezer, tip the contents into a saucepan when partly thawed and reheat gently, stirring until boiling. The tuna fish pâté can be made up in a foil container and frozen over-wrapped in polythene. Allow to thaw in the refrigerator overnight before serving. Storage time about 1 month. Red cabbage with apple is one of the best cooked vegetable recipes for the freezer. Freeze the cooked mixture in polythene bags. Reheat gently from frozen; it goes perfectly with game, roast pork or duck.