Being prepared and having some basic meals in the freezer will relieve the stress of putting food on the dinner table during load shedding.
If you don’t own a gas hob, then invest in a gas bottle with cooking ring.
Most foods can be cooked from frozen but if you can take them out of the freezer to defrost them a little, this will help them cook faster.
A tip for defrosting food if you can’t use the microwave is to submerge the item in tepid water for 30-40 minutes.
Keep your pantry cupboard and freezer stocked with basic food items like tinned beans, pulses, pasta, rice, coconut milk, frozen veggies, grated cheese and burger buns.
A good item to invest in is a Wonderbag, which is great for keeping food warm once you have heated it on the gas.
Here are some recipes to use when the lights are out - and they can all be frozen and heated up when needed.
FULLY LOADED MINCE
Serves 8
45ml olive oil
1 large onion, chopped
10ml chopped garlic
1 large carrot, peeled and chopped
2 celery stalks, chopped
250g mushrooms, sliced
2-3 baby marrows, grated
1kg beef mince
2x400g tins of chopped tomatoes
salt and pepper
250ml frozen peas
grated cheese for serving
Heat the oil and fry the onion, garlic, carrot and celery until soft.
Add the mushrooms and baby marrow and fry for a minute.
Add the mince and fry, breaking up the lumps with a wooden spoon.
Add the tomatoes and season well.
Simmer covered for 20-30 minutes until sauce has thickened.
If serving immediately, stir in the peas and heat through.
If you want to freeze this mixture, allow it to cool completely. Spoon into suitable containers, seal and freeze.
Reheat in a pot and add the peas just before serving.
Serve sprinkled with the cheese of your choice
Serving suggestions: The mince can be served with boiled pasta, mashed potato or rice, or on bread rolls.
STORE CUPBOARD SOUP
Serves 6-8
30ml olive oil
1 onion, chopped
5ml chopped garlic
1 carrot, peeled and diced
2 sticks of celery, chopped
1 red chilli, seeded and chopped
5ml ground cumin
5ml turmeric
5ml paprika
2ml ground cinnamon
400g tin of chickpeas, drained and rinsed
400g tin of red kidney beans, drained and rinsed
125ml dried red lentils
1.5 litres of vegetable stock
30ml lemon juice
45ml chopped mint
salt and pepper to taste
Heat the oil and fry the onion, garlic, carrot and celery until soft.
Add the chilli and fry for a minute.
Add the spices and cook for another minute.
Add the chickpeas, kidney beans, lentils and stock and simmer covered for 20-30 minutes until lentils are very soft and soup is thick.
This soup can be frozen.
Note: Only add the lemon juice and mint on serving.
CURRIED CAULIFLOWER SOUP
Serves 6
30ml olive oil
1 onion, chopped
5ml ground coriander
2ml ground turmeric
10ml ground cumin
400g tin of coconut milk
750ml vegetable stock
1 head of cauliflower, trimmed and cut into florets
125ml toasted cashew nuts
salt and pepper
chilli flakes for serving
Heat the oil and fry the onion until soft. Add the spices and cook for a minute. Add the coconut milk and stock, and bring to the boil.
Add the cauliflower and cashew nuts, and season well.
Simmer covered until the cauliflower is soft.
Use a stick blender or processor to purée until smooth. Adjust seasoning to taste.
Allow to cool, then spoon into a suitable container and freeze.
To use: Tip the frozen soup into a pot and place over a gentle heat on your gas ring and heat until hot. Serve with extra cashews if desired.
Note: Frozen cauliflower florets can be used in place of fresh cauliflower.
CHICKEN AND MUSHROOM SAUCE
Serves 4-6
80g butter
1 large onion, chopped
5ml chopped garlic
250g sliced mushrooms
80ml flour
375ml milk
salt and pepper
5ml Dijon mustard
500g chicken breast fillets, cooked and cubed
250g packet of mixed frozen vegetables
60ml chopped parsley for serving
Heat the butter in a pot and fry the onion and garlic until soft.
Add the mushrooms and fry for 5 minutes. Stir in the flour and cook for a minute or two.
Gradually stir in the milk and cook, stirring until the mixture boils and thickens.
Stir in the seasoning and mustard.
Add the chicken and vegetables and bring to the boil. Simmer for 5-10 minutes.
Serve immediately, sprinkled with parsley, or cool completely and freeze in suitable containers.
Reheat and serve with rice, mashed potatoes or noodles.
THAI CHICKEN BURGERS
Makes 6-8
1 red onion, chopped
1 red chilli, seeded and chopped
10ml chopped garlic
80ml coriander
60ml mint
600g chicken mince
250ml fresh breadcrumbs
30ml sweet chilli sauce
salt and pepper
oil for frying
Put the onion, chilli, garlic, coriander and mint in a food processor and process until well combined.
Add the mince, breadcrumbs and sweet chilli sauce and process until blended.
Add salt and pepper.
Shape the mixture into patties. Place on a tray and freeze until solid.
Pack into an airtight container or a Zip-lock bag.
When needed, remove from the freezer and fry in a little oil until cooked.
These can be served in a bun or topped with a fried egg and some tinned baked beans.
The Star