What to freeze in January to make life easier on colder days
January in Europe is cold, lazy and comes after weeks of intense holiday cooking.
That's why it's the perfect month to fill the freezer with practical, warm and comforting solutions. Cooking in larger quantities and freezing is not only time-saving: it's also self-care on days when you don't have the energy even to peel a potato.
Below, we've listed the ingredients and preparations that are really worth freezing in winter. No "you can freeze anything": here's only what works well, doesn't lose texture and will save your dinner in 10 minutes.
1. Soups, broths and thick creams
Frozen soup is cliché for a reason: it works too much. Prefer thicker soups (lentil, sweet potato, pumpkin, cauliflower) and avoid those with pasta or already cooked rice (which get soggy). Tip: freeze individual portions in jars or flat bags.
2. Ready-made sauces (ragu, tomato, curry, pesto without cheese)
Frozen sauce is like magic: thawed, boiled, dinner. Meat ragus, roast tomato sauces, vegetable curries and even pestos (without the Parmesan, which can be added later) work perfectly.
3. Cooked legumes (beans, chickpeas, lentils)
Cooking legumes takes time, and the smell the next day isn't the best. Cook a good amount, freeze in portions and avoid relying on canned versions.
4. Stuffed pasta and lasagna
Ravioli, lasagna and even homemade gnocchi freeze very well. Assemble everything raw, freeze and bake straight from the freezer with more oven time. Ideal for effortless winter Sundays.
5. Simple breads and cakes
Slices of wholemeal bread, brioche, yogurt cake, apple cake: all of these can go into the freezer and be revived in 5 minutes in the oven. The smell of cake in the air on a Tuesday? Yes, please.
6. Roasted or grilled vegetables
Roasted carrots, squash, cauliflower and peppers are great frozen. Use them later in sandwiches, warm salads or bowls. Just avoid zucchini and eggplant, which are too soft.
7. Chopped herbs with olive oil (or water)
Freezing herbs such as parsley, coriander, basil or rosemary chopped into small cubes with olive oil is a chef's trick. Drop a small cube into the frying pan and that's it: instant aromatic base.
8. Complete meals in single portions
Always have "emergency food" in the freezer: rice with vegetables, vegetarian chili, stroganoff, fricassee. There's nothing like knowing that a homemade dish is 10 minutes away from the microwave.
And what's not worth freezing?
- Raw leafy greens (lose texture)
- Pure boiled potatoes (become grainy)
- Raw eggs in shell (they crack)
- Cooked pasta with liquid sauces (they get soggy)
In January, overcooking and freezing isn't just about practicality. It's also about ensuring that, even on the coldest and laziest of days, you have good food waiting for you. And that, let's face it, changes everything.
Mirella Mendonça
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