Summer Nights …. had me a blast

Lets talk about the English summer.

There are rainy days and sunny days and I don’t want to move from the sofa days.

There are dance around a field in your bare feet days and best of all there are long days!  Continue reading


Freezer Food; Red Lentil Bolognaise

I think I have a problem

I can’t cook small

Maybe I am destined to have a enormous family with 7 kids or something {TERRIFYING THOUGHT –ouch!}

Every time I set out to cook something (usually for two or four people) it ends up making enough to feed the whole street.

Maybe that was where Jesus was coming from with his bread and fish?  – I feel you Jesus, its hard man!

Maybe not?

Either way no matter how carefully I weigh, or portion I always end up with extra.

Sometimes this is great – when you have unexpected guests, when you are coming in from a night out and have the munchies, when you need a lunch to take to work/uni the next day, when your having a fat day and so eat two dinners {just me? Come on I know you do it too!}

I attempt to never waste food.  I think it is programmed into me after thousand childhood dinners where I was told I must clear my plate to get pudding – and I LOOOVE pudding, (and I’m rambling, sorry) but in an attempt to not wasting things I always freeze loads of food!

Frozen home made ready meals are way more awesome than horrid supermarket ready meals I think – I just don’t like them. Bleugh!

Right now my freezer list goes something like this {you don’t have a freezer list? How about a cupboard list? Im sure you pinned one last week along with those chalkboard jars?}

  • 4 portions pasta sauce – red
  • 2 portions lasange white sauce
  • Miscellaneous casserole  – courtesy of boyfriends mum (unsure of content?!?)
  • 3 portions of red lentil spag bowl sauce
  • Chopped herbs (by the hundred weight!)
  • Buttercream (6 tubs of varying flavours)
  • One sheet sponge – vanilla (you never know when you will need cake in a hurry)
  • 5 portions of pasta sauce – green
  • 3 portions curry

Anyway you get the idea – the list goes on – and so in an effort to keep costs down the boyfriend and I are trying to eat it all up, yet somehow the list isn’t going down???

So the point of this post, rambling as it is, is to ask you my loves (that’s you reading this in your pajamas or sweat pants) do you do this too?

One of my fave meals to cook and freeze is lentil bolognaise – it freezes well, its cheap to cook, it defrosts quickly and it is healthy! OMG I know bet you never thought you would see that on here!

Take all your veg sitting in the bottom of your fridge waiting to be eaten – even that sad looking little parsnip (he just wants to be loved too) – peel and chop it up finely, either by hand if you have mad skills, or in a food processor, or with a food chopper like this one. {NB: you can add chili if you like it but that’s up to you!)}

Throw this into a pan with a little oil and fry off until it is starting to glisten and sizzle … mmmm fried vegetable goodness.

Add just enough water to cover the veg, cover with a lid and leave for about 2-3 minutes.  At which point the water should have mostly disappeared and your veg should be tender and cooked.

Add a handful of chopped basil and oregano, seasoning, a drizzle of balsamic vingar and some crushed garlic.

Stir that all up then add your lentils, chopped canned tomatoes, water/stock/wine and mix together.

Leave to cook and bubble and simmer for about 5-10 minutes until the lentils aren’t crunchy any longer.

Serve with pasta and lashings of cheese and black pepper!

{my apologies you cant really see the lentil sauce – this was a leftover lunch and so it is mostly cheese and pasta with some sauce thrown in for good measure!}


These are rough quantities for four people but use your judgment and play around with what you have and what you like to eat.

  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 1 medium potato
  • 300g red lentils
  • 2 cloves of garlic
  • 1 ½ tsp chopped/dried basil
  • 1 ½ tsp chopped/dried oregano
  • ½ tsp balsamic vinegar
  • 1 can (400ml) chopped tomatoes
  • 200ml water/vegetable stock/red wine (for red wine I usually add half wine half water)
  • 1 chili (optional)

Vegetables I have used and that work well are; parsnips, turnips, salad onions, butternut squash, courgette, sweet corn and just about any root vegetables.  Just remember to add more tomatoes and lentils so that the portions have a tasty amount of everything together!

What are your favorite ‘thrown together’ meals? or what do you do with your leftovers?

any other freezer listing people out there – am I alone on this one?