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Food and Freezer Tips

How Long Can You Keep Leftovers in the Fridge For?

Cooked an amazing meal and wondering if it is still okay to have for lunch two days later? The answer is yes. Simply pop your leftover dinner into an airtight container and refrigerate it for between of 2-4 days.
Because the nature of all food is different, it is better to be safe than sorry by doing a few checks to ensure your meal is still safe to eat.

Do a taste test, if your food tastes more sour than usual rather eat an alternative meal. Check the food for any signs of bacteria, should you find any rather do not eat your meal. If your food appears to be slimy or soggy, rather do not take the chance.

Ideal Vegetables to Freeze and How?

You can freeze these vegetables for up to 2 months. Freeze in airtight containers, preferably smaller ones to divide up your vegetables.

Blanch (Immerse in boiling water for 3-4 minutes) these vegetables, let the vegetables cool and pack into an airtight container before freezing:

Peas, carrots and corn can be frozen together as mixed veg

Broccoli and cauliflower can also be frozen in one container as a mix unless you would like to use the separately

Spinach

Gem squash and mashed potato freeze well once cooked, cooled and packed into an airtight container

Butternut and pumpkin can simply be chopped up, packed into airtight containers and frozen

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A Traditional Bobotie Recipe

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What more could you ask for as a feel-good meal than a traditional South African Bobotie?
Here is a traditional South African recipe that we have sourced from a special granny that we would love to share with you and your family.
If you have leftover, you can freeze your bobotie for up to 3 months. Once it has cooled, you can place it into a container, the size depends on how much you would like to freeze and put into the freezer. When you would like to eat it again, remove it from the freezer and allow it to defrost then you can reheat..

Bobotie Recipe:
Ingredients
3 medium onions (sliced)
2 tbsp. oil
2 tbsp. curry Powder
1 tsp. salt
1 tbsp. vinegar
1 tbsp. sugar
1kg mince
3 eggs
2 slices bread
1 cup milk

Method
Preheat oven to 180 degrees Celsius
Fry sliced onions until they begin to brown
Sprinkle curry powder over the onions
Then add salt, sugar and vinegar
Remove from heat
Add the mince to the onions and mix well together
Soak the bread in milk
Drain the milk off the bread and mash the bread
Add the mashed bread to the mince mixture with 1 beaten egg
Turn the mixture into a buttered dish
Beat the remaining egg and milk, season it with salt and pepper and pour over the dish
Bake for 30-40 minutes

A Very Berry Breakfast

Breakfast is the most important meal of the day so make sure you are staying healthy and getting your nutrients. A delicious breakfast smoothie is a great way to start day.
Berries freeze exceptionally well, and they can simply be popped straight from the freezer into the blender. If you buy frozen berries, decant them into your Quatro container and put
them in the freezer, if you have purchased fresh berries, first wash them then place them in your Quatro container and freeze them.
Thanks to Berry-Licious(use hyperlink) we have found this quick and easy breakfast smoothie that is simply delicious.

Ingredients
1 Cup Frozen Raspberries
1 Cup Frozen Blueberries
1 Small Banana
2 Tbsp Flaxseed Powder
2 Tbsp Plain Yoghurt

Method
Place all ingredients in the blender and blend until smooth

Add a little bit of water if you prefer your smoothie to be less thick

Pour and enjoy

Carrot Cake Recipe

Stressed spelt backwards is dessert. Don’t forget to destress and treat yourself to something sweet. Guess what, we have the perfect carrot cake recipe for you to have a baking day (thank you to www.snowflake.co.za)

Ingredients
200ml light brown sugar
3 extra large eggs
125ml cooking oil
375ml Snowflake white break flour (210g)
10ml baking powder
5ml bicarbonate of soda
250ml finely grated carrots (125g)
3 large bananas, mashed (250ml)
125ml seedless raisins or sultanas (75g)
Icing sugar for dusting

Method
Preheat oven to 180 degrees Celsius
Beat sugar, eggs and oil together
Sift dry ingredients and add, alternately with carrots, bananas and raisins, to egg mixture
Pour into a greased 22cm ring cake tin
Bake for 30-40 minutes
Leave for a few minutes in tin before turning onto wire rack to cook
Dust with icing sugar

Wrap the carrot cake in cling wrap and place into the freezer. Place in airtight Quatro 3.5L container to prevent freezer burn and extend the cakes freezer life to 3 months.
When you wish to eat the cake remove from the freezer, let it thaw and decorate to serve

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