Discover more from Things That Make My Heart Sing by Melissa Hemsley
My 5 top tips for kitchen organisation
And a recipe for spiced cauliflower cheese frittata
I know people that colour coordinate their wardrobe; I know people that iron their bedding; I know people that meticulously fold and organise their linen. But very few of us give much attention to the state of our fridge and freezer. I understand we all have different priorities and it’s hard to find the time to stay on top of everything - I certainly wouldn’t want anyone to see my messy laundry pile right now! But if you can find even just 15 minutes each week to do a little run through of your fridge, freezer and cupboards I really think it makes a huge difference. Especially when batch cooking, knowing what you’ve got and what needs using up helps save you time and money and reduces food waste.
Here are are my 5 top tips for being that little bit more organised:
Invest in glass containers to store leftovers - it sounds obvious, but choosing glass containers means you can see what’s inside and this means your delicious leftovers are less likely to get lost or forgotten about in the fridge
Dedicate one shelf in the fridge for your ‘ready to go’ foods like cooked grains, jam jars full of dressing, roasted veg, boiled eggs etc so that it’s a complete breeze to pull something together when you’re hungry
Every time you do a food shop, move the old items to the front so that you make sure you use them up first and nothing gets left behind
In a similar vein, put the fridge items that need using up first at eye level - that way, when you open the fridge you see them first and are reminded to use them
Label and date everything that goes into the freezer - yes, I really mean everything! We always think we’ll remember what soup/stew/sauce it was that was stashed away in the freezer a few weeks ago, but we never do! To avoid defrosting mystery containers, do yourself a favour and jot down what it is and the date you put it in the freezer so that you can keep track of what needs to be used first. If you’re looking for batch cooking recipe inspo there are lots of ideas in my new book Feel Good.
If you have any other nifty tips and tricks for being organised in the kitchen, please share them in the comments section. I’d love to know, we’d all love to know!
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Recipe - Spiced cauliflower cheese frittata
I love to make a big frittata on a Sunday evening to see me through the following week (batch cooking doesn’t have to be limited to soups and stews). Slices travel well so can be packed up for an on-the-go breakfast or lunch. They’re also a great way to use up any odds and ends in the fridge so feel free to switch up the veg or cheese depending on what you’ve got.
Feeds 4-6, takes 30 minutes
4 tbsp olive oil, coconut oil or ghee
600g cauliflower bite-sized florets (save the leaves and stalk for other recipes like stir fries)
1 tbsp black mustard seeds
1 tbsp cumin seeds
1 ½ tsp turmeric
2 large garlic cloves, finely chopped
100g frozen peas
10 medium eggs
2 large handfuls of chopped coriander
4 large handfuls of mature Cheddar
1 green chilli, finely sliced
Sea salt and black pepper
Serve with mango chutney & spicy lime pickle
Preheat the grill to high. Heat the oil in a large frying pan and once hot add the cauliflower florets. Fry for 10 minutes, stirring regularly, until the cauliflower is golden and tender.
Meanwhile, whisk the eggs with the chopped coriander, half the grated cheddar, a good pinch of sea salt and black pepper.
Add the spices and garlic to the cauliflower in the pan and fry for one to two minutes until fragrant. Then add the frozen peas, fry for a minute then pour in the whisked egg mixture. Top with the remaining cheddar and green chilli. Cook the underside of frittata for 3 minutes on the hob before placing under the grill for a further 8- 10 minutes until the top is golden and the eggs are set throughout.
Allow to cool for 10 minutes before slicing and serve with extra coriander and spicy mango chutney or lime pickle.
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