The rain continued for most of the day and there has been severe flooding in some parts of the country.The sun did break through in the late afternoon but I had sequestered myself in the kitchen by then.I blanched off the runner beans in salted water for a few minutes and then refreshed them under cold running water to stop them from cooking any further.I ended up with 6 freezer packs with 200grms in each
The beans were cooked off in small lots, here some in the pot and the next lot waiting its turn. I topped and tailed them and sliced them vertically to give them a uniform appearance. I think the 200grms is about right for defrosting for a meal. I will do this with most of the beans so we will have fresh veg during winter too.
The glut of courgettes has made me look online for recipes to make them last over winter also.Scarlett the Heavenly Healer suggested Ratatouille to freeze. I looked at the BBC Goodfood website and bookmarked a few interesting recipes and found this one for Ratatouille.It does not mention freezing it but I cut the last cooking times from 20 minutes to 10 to allow for reheating after defrosting.
It does not look very appetizing but smells and tastes delicious which is what counts.When defrosted cooked chicken can be added for the final cooking times.It can be served on its own with parmesan cheese sprinked over and some nice crusty bread. I will do an update after defrosing one of them.
The link for the recipe is Here
Photo shows one dish bagged for freezing and two more dishes cooling before bagging.I am using freezer bags to freeze since reading about it on Lynda's blog. It is a great idea and saves lots of space in the freezer, which is filling up what with frozen fruit and veg.
I spent a productive wet afternoon in the kitchen apart from doing 2 posts also!