Here you will find a selection of delicious and freezable dishes. Suzanne Mulholland’s new book The Batch Lady: Healthy Family Favorites, Including a Delicious Pork Cutlet (above)
- 110 g of flour
- 90 g panko breadcrumbs
- 1 teaspoon of garlic salt
- 50 g grated parmesan cheese
- Salt and freshly ground black pepper
- 2 eggs, beaten
- 4 boneless pork loin steaks, cut in fat
- Low calorie cooking spray
Preheat the oven to 180 ° C / fan 160 ° C / gas. 4. Put the flour in a wide, shallow bowl. Put the breadcrumbs, garlic salt and parmesan in another bowl and season. Put the eggs in a third bowl. Align the cups.
Lay the pork steaks flat on a cutting board, cover with cling film and press down with a saucepan to flatten them to 2-3 cm thick.
Dip each pork steak in flour, shake off any excess, then dip in the egg and press in the breadcrumbs until coated.
Place on a lined baking sheet and spray with cooking spray. Bake for 15-20 minutes until golden brown. Serve with coleslaw.
FREEZE Transfer the uncooked schnitzel to a freezer bag and freeze flat for up to 3 months. Spray with cooking spray from the freezer when cooking.
Bake at 180 ° C / fan 160 ° C / gas 4 for 25-30 minutes.
MOROCCAN LAMB CHOPS
Suzanne, known as The Batch Lady, shows that you can freeze Moroccan lamb chops by simply placing the marinated lamb chops in a freezer bag before cooking
- 2 tbsp olive oil
- 1 teaspoon each of ground cumin and coriander
- 1 teaspoon paprika
- 1 teaspoon frozen minced garlic
- Juice of 1 lemon
- 1 tsp harissa paste
- Salt and freshly ground black pepper
- 4 large or 8 small lamb chops
- Green lettuce and pomegranate seeds
Mix the olive oil, cumin, coriander, paprika, garlic, lemon juice, harissa paste, salt, and pepper in a large bowl.
Place the lamb chops in the bowl and hand massage the marinade into the meat to coat it. Let rest for 30 minutes to marinate.
Preheat the grill too high and line the pan with foil. Grill the chops for 3-4 minutes on each side until cooked to your liking.
Cover with foil and let rest for 5 minutes. Serve with lettuce and pomegranate seeds.
FREEZE Transfer the uncooked marinated lamb chops in one layer to a freezer bag and freeze flat for up to 3 months. Thaw in the refrigerator, ideally overnight. Cooking like in the recipe.
Kedgeree can be safely reheated straight from the freezer, making meal times much faster and less stressful
- 190 g basmati rice
- 3 eggs
- 360 ml (12 fl oz) semi-skimmed milk
- 2 freshly smoked haddock fillets without skin
- 1 tbsp low-fat margarine
- 115 g frozen chopped onions
- 310 g frozen peas
- 1 teaspoon mild curry powder
- Salt and freshly ground pepper
- A small bunch of parsley, chopped leaves, for serving
Place the rice and eggs in their shells in a pan and pour boiling water over them. Bring to a boil over medium heat and bring to a boil. Let simmer for 10 minutes.
In a pan, bring the milk to a boil over low heat, add the haddock and cook until flaky for 8 minutes.
Place the cooked fish in a bowl and set aside. Take the pan off the stove and decant the milk in a jug.
When preparing this for freezing, remove the eggs from the pan and drain and rinse the rice at the end of the 10-minute cook time.
Now if you are making this for eating, take the eggs out of the pan but keep cooking the rice until tender, then drain and rinse. Peel and quarter the eggs and set aside the rice and eggs for later.
Using the pan, melt the margarine over medium heat, add onions, peas and curry powder and cook for 2-3 minutes, stirring, until the onions are soft.
Add the rice (with the pre-cooked rice if you want to freeze the dish) and fish in the pan and stir in the onion and peas.
Add 2 tablespoons of the reserved milk, season and stir again. Arrange the eggs on top. You can freeze the dish at this point (see below) or if you’re serving it now, sprinkle with parsley.
FREEZE Allow to cool to room temperature, transfer to a freezer bag and freeze flat for up to 3 months. Thaw in the refrigerator or reheat from the freezer. After defrosting, heat the microwave in a bowl on high for 6-8 minutes.
When reheating from the freezer, keep the microwave on the defrost setting.
LIGHTER BANANA BREAD
The Batch Lady’s lighter banana bread can be stored for up to three months after freezing, making it the perfect quick and easy snack
- Makes 1 x 900 g loaf cake
- 75 g low-fat margarine plus extra for greasing
- 145 g maple syrup plus drizzle
- 2 eggs, beaten
- 110 g of low-fat Greek yogurt plus extra for serving
- 210 g whole wheat flour
- 1 tsp bicarbonate of soda
- 1 teaspoon vanilla extract
- 3 ripe bananas plus 1 extra for serving
Preheat the oven to 160 ° C / fan 140 ° C / gas. 3. Grease a 900 g loaf pan with margarine and line with baking paper.
In a microwave or small pan, melt the margarine, then add to a large mixing bowl with maple syrup and beaten eggs and stir.
The recipes were taken from Suzanne Mulholland’s new book The Batch Lady: Healthy Family Favorites
Add the yogurt, flour, soda bicarbonate, and vanilla extract to the bowl and mix until well mixed.
In a separate small bowl, mash the bananas with a fork, then add to the remaining ingredients and carefully fold into the mixture with a wooden spoon. Pour the mixture into the prepared loaf pan and level it out with a spoon.
Place in the oven and bake for 60-70 minutes, until golden brown and risen and an inserted skewer comes out clean. Set aside to cool in the can, cut into slices and serve with yogurt, banana slices and a splash of maple syrup.
FREEZE After cooling, turn the cake out of the tin, cut into slices and wrap each in a layer of cling film, followed by a layer of foil. Freeze the slices flat.
Store up to 3 months. Remove individual slices of the cake from the freezer as needed and set them on the counter to thaw for 30 minutes.
Adapted from The Batch Lady: Healthy Family Favorites by Suzanne Mulholland, published from HQ on March 4th, £ 20. © Suzanne Mulholland 2021.