Deep freeze your worries

A freezer can be a boon in an emergency, something I discovered when I was introduced to my first one a few decades ago.

Today, one can always freeze a few dishes that are ready to go on to the table.

However, way back then, “freezer to flame'' containers were unknown in India and one had to wait for the food to defrost before it could be heated.

I had frozen some meals in Pyrex dishes thinking I could heat them later.

However, when some guests arrived uninformed, I realised that the dishes would crack if popped in the oven.

So we set them out on the patio in the sun, hoping that the heated stone would speed up the thawing process.

Meanwhile, we kept plying our hungry guests with beverages. By the time the dish defrosted enough to go into the oven, they were in such a merry mood that I could have served them the original iceberg!

Thankfully, now we have dishes which can go straight to the oven from the freezer, making life so much easier for the housewife.

All recipes mentioned here use a standard 1 to 8 cup measure.

Chicken kiev

Method: Skin, halve and bone chicken breasts. Place each piece between two sheets of plastic and pound lightly till flattened.

Rub each piece with crushed garlic, sprinkle the chopped onion and parsley. Dust salt and pepper.

Divide the butter into 8 pieces, slicing each one into a long strip. Place the chicken breast on a flat surface, put the butter on top and roll up gently, making sure the edges are sealed. Chill for one hour.

Coat each piece with flour, dip in beaten egg water mixture and roll over breadcrumbs. Put aside to dry.

Wrap each “kiev'' separately in cling wrap and freeze till required.

This way you can take out as many as you need. Fry in hot oil and serve at once.

Make sure you do not defrost the “kiev'' or the butter will ooze out.

Layered lasagna

Method: Fry the garlic in oil, add the meat and cook till the water dries up. Add the tomato purée, 2 tablespoons chopped parsley and seasoning. Cook till the meat is tender.

Meanwhile, boil the noodles in salt water, drain and toss in one tablespoon oil to separate the strands.

Beat the cream cheese with eggs; add the onions, parsley and seasoning.

To assemble:

Butter the “freezer to oven'' dish. Arrange a layer of noodles, cover with minced meat and sprinkle cheese on top.

Cover with a layer of cream cheese, repeat the layers, ending with meat.

Halve the cheese slices and arrange on top. Wrap the dish in cling film and freeze.

To serve, defrost and bake for 20 minutes till heated through. Decorate with parsley sprigs.

Carrot coconut cake

Method: Beat the eggs, oil and sugar till well blended. Sift together the flour, soda, salt and cinnamon powder. Fold it in along with the coconut and walnuts.

Grease and flour a 9x13-inch pan. Spoon in the cake mixture and bake in the oven at 325°F for about 50 minutes.

After it is baked, cool the pan on a wire rack for a few minutes, then loosen and turn out the cake and let it cool down.

Wash and dry the pan, invert over the cake and then seal with cling wrap. Place in the freezer until needed.

To serve: Defrost. You can either pop it into a preheated oven for 15 minutes and serve plain or place it on serving platter and swirl on a well-flavoured cream cheese frosting.

— Nirmal Khanna is
a UAE-based freelance
writer who has family,
friends and guests eating
out of her hands