This month, we give you a new outlook on the underrated frozen fruit and veggies. Not only does freezing extend shelf life, but they also lock in nutrients when freshly frozen. Frozen food has never tasted this fabulous! Nutritious and convenient, frozen fruit and vegetables are perfect for our busy lives.
Noodle bowls
Serves 8 • Total Time 45 Min
FOR THE RED PEPPER GARLIC NOODLES
Ingredients
1 tbsp canola oil
½ onion
3 garlic cloves, sliced
2 tbsp tomato paste
1 tsp sugar
2 tsp Italian herbs
2 red peppers, roasted and chopped
1 cup vegetable stock
½ cup cream
250g frozen pepper vegetable mix
2 packs instant noodles, cooked
Method
- Heat oil and fry onion until translucent.
- Add garlic, tomato paste, sugar and herbs, and fry for 1 minute.
- Add red peppers and fry for another minute.
- Add vegetable stock and simmer for 10 minutes to reduce.
- Allow mixture to cool, then puree in a food processor until smooth.
- Return to the pan, heat and stir in cream.
- Bring a pot of water to the boil, add frozen vegetable mix and immediately remove from the heat.
- After 1 minute, strain the vegetables and rinse with cold water.
- Heat a little oil in a wok or large frying pan. Add vegetable mix and fry for about 3-5 minutes until cooked through. Divide into two portions.
- Serve noodles topped with the red pepper sauce and one portion of vegetable mix.
FOR THE TANGY VINAIGRETTE NOODLES
Ingredients
1 cup lemon juice
1/3 cup honey
½ cup fresh basil, chopped
2 tbsp fresh chives, finely chopped
2 garlic cloves, minced
2 tbsp onions, finely chopped
¼ cup olive or canola oil
1 tbsp dijon mustard
Salt and milled black pepper
2 packs instant noodles, cooked
Method
- Place dressing ingredients in a screw-top jar and shake to combine.
- Pour dressing over cooked noodles and toss to combine.
- Serve with the remaining portion of vegetable mix.
Top Tip: Serve the veggies with vinegar-fried pork chops. Shallow fry the crumbled chops until golden. Add them to a clean pan with a dash of white vinegar ad fry for 3-5 minutes. The vinegar’s acidity balances the chop’s slightly fatty crunch.
3-ingredient ice cream with berry ripple
Serves 6 • Total Time 25 Min (Plus Overnight Freezing)
Ingredients
FOR THE BERRY COULIS
1 cup mixed frozen berries
3 tbsp lemon juice
castor sugar to taste
FOR THE ICE CREAM
2 cups cream
1 can condensed milk
2 tsp vanilla essence
Method
FOR THE BERRY COULIS
- Place berries, lemon juice and sugar in a pot over medium heat.
- Bring to a simmer and cook for 5–10 minutes until berries have broken up and the mixture can be poured.
- Remove from heat and allow to cool completely before blitzing in a food processor.
FOR THE ICE CREAM
- Whip cream with an electric beater until soft peaks form.
- Add condensed milk and vanilla. Continue to whip until stiff and thick.
- Decant ice cream mixture into a loaf tin.
- Gently drizzle the berry coulis over the ice cream.
- Use a knife to swirl the berry mixture through the ice cream, creating a ripple effect.
- Cover ice cream with clingfilm and freeze for at least 8 hours or overnight.
- Serve scooped into cones or bowls and with toppings of your choice.
Roasted vegetables with béchamel sauce
Serves 6 • Total Time 45 Min
Ingredients
FOR THE ROASTED VEGETABLES
250g frozen vegetable mix
½ tsp cumin
2 tbsp vegetable oil
salt and milled black pepper
FOR THE BÉCHAMEL SAUCE
¼ cup butter, cubed
¼ cup cake flour
½ tsp mustard powder
½ tsp garlic powder
salt and milled black pepper
1 cup chicken stock
1 cup milk
½ cup cheddar cheese
Method
FOR THE ROASTED VEGETABLES
- Preheat oven to 200°C.
- Toss frozen vegetables in oil and seasoning and roast for 20–30 minutes until caramelised and golden.
FOR THE BÉCHAMEL SAUCE
- Melt butter in a pot over medium heat. Add cake flour and stir to remove lumps.
- Add spices and fry until fragrant.
- Gradually add stock and milk, scraping the bottom of the pot and stirring while the mixture simmers.
- Once thick, add cheese and stir to melt.
- To serve, drizzle béchamel sauce over vegetables.
Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons
