Recipes Uncategorised

Farmdrop food hacks – How to utilise your freezer for breakfast, lunch, and dinner

27th October 2020

With the introduction of a huge new range of frozen products, it’s now easier than ever to have your constant fix of favourite Farmdrop produce. 

Here are 3 easy recipes to help you get the most out of frozen food. 

Breakfast – Wild Berry Smoothie

Breakfast smoothies are a really good way to introduce fibre and protein into your breakfasts, and they involve minimal effort so it’s easy to have these for breakfast everyday (no bad thing because this wild berry smoothie tastes amazing!).

Ingredients

  • NatCool Berry Mix 
  • 1 banana
  • 2 tablespoons of Dorset Dairy Greek Yoghurt
  • 4 prunes
  • 2 teaspoons of honey
  • Organic Omega Seed Mix
  • 100ml milk (whichever milk you fancy, I usually go for Minor Figures Oat Milk)

Method

  1. Add the ingredients to your blender and blend until smooth.
  2. Add water to loosen to your desired viscosity.
  3. Drink.

It’s really that easy. This recipe makes for 2 glasses of smoothie mix so you can save the other one for the next day or share it with a partner. 

Lunch – Chilli Garlic Veggie Stir Fry 

If you need something quick and tasty for lunch, this recipe is the one for you! Utilising store-cupboard and freezer essentials, it can be made in minutes (perfect for when you have a day full of Zoom calls).

Ingredients

  • 150g Organic Asia Noodles noodles
  • 50g Edamame (optional)
  • 100g Organic Frozen Asian Vegetable Mix
  • 50g Organic Frozen Whole Green Beans
  • 1-2 tsps organic soya sauce or tamari 
  • 1 tbsps toasted sesame oil
  • ½ -1 tsp Chiu Chow Chilli Oil
  • 1 large clove garlic, thinly sliced
  • Sunflower oil
  • Coriander to garnish

Method

  1. Cook noodles in boiling salted water according to packet instructions, drain, rinse with cold water, toss with sunflower oil. 
  2. Heat a teaspoon of sunflower oil in a wok/deep saucepan and stir fry over a high heat the frozen veg for a few minutes until cooked and crisp.
  3. Add the sliced garlic, cook for another minute until softening and fragrant, then add the chilli oil, sesame oil and soya sauce/tamari to taste. Stir well to combine then serve immediately topped with fresh coriander 

Dinner – Pumpkin, ricotta and curly kale pizza with spicy nduja

This is the perfect pizza recipe for Autumn. It uses a delicious pumpkin puree recipe (see this post for details) as an alternative to a classic tomato sauce. And with frozen Original Pizza Dough you don’t even have to make it yourself, just pull it from your freezer, thaw, and throw your ingredients on top! 

Ingredients

  • Original Pizza Dough
  • Pumpkin puree
  • Mozzarella
  • Ricotta
  • NatCool Curly Kale
  • Chilli Flakes
  • Nduja (optional)

Method

  1. Take your pizza dough out of the freezer 12 hours before use and allow to defrost.
  2. Preheat your oven to 240C
  3. Place a cube of curly kale into a bug filled with boiling water. Leave for a couple of minutes then drain through a sieve. 
  4. Flour your surface, rolling pin and baking tray.
  5. Roll your dough to 10-12 inches, pop onto a floured baking tray.
  6. Spread your pumpkin puree over the base, then add your toppings, make sure your kale is on top so it goes nice and crispy. If you’re veggie, swap out the nduja with some chilli flakes for a bit of heat.
  7. Bake for 8-14 mins until golden brown.

And if you’re feeling like you really just don’t want to cook, you can always pick up something from our frozen ready meal range too. We strongly  recommend the Somerset-made and Delhi-inspired Matar Paneer from Bini Fine Food’s.

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