The loved Japanese hamberg - grilled meatloaf steak and noodles - with original Japanese sauce, available at Restaurant Cocoro located at the Mayfair Hotel in Kingston. - Rudolph Brown/Chief Photographer

You can cook now and eat later by freezing home-cooked meals.

Frozen meals have come a long way since the introduction of TV dinners.

Home-prepared meals

Home-prepared meals should be properly packaged for storage in the freezer. Be sure to use freezer containers, moisture-proof paper, plastic bags and other wraps. It is best to use freezer tape to keep the packages airtight and free from freezer burns. Before freezing, label each package with the food, date and number of servings. This helps with the safe food practice of 'first in, first out'. Date and description allows you to use food within six months.

Freeze fruits and vegetables when in season, or use them to make dishes you can freeze and use at a later date. Bear in mind that some foods do not freeze well, so you may have to find other ways to utilise these foods when they are in season. The higher the fat content of the dish, the shorter its storage potential. Freezing affects the quality of these foods, but not the safety of the food. Foods that do not freeze well include bananas, fresh tomatoes, lettuce, celery, milk and yoghurt sauces, hard-cooked eggs and unblanched vegetables.

Blanching

A food-economy tip is to blanch vegetables to lengthen their freezer life. Blanching is a process in which foods are immersed in boiling water for one to three minutes, then plunged into cold water to stop the cooking. Drain well and freeze in airtight containers.

For long-term freezing, maintain a freezer temperature of 0F or less. A free-standing freezer is better than the freezing compartment of the refrigerator. If you are serious about freezing, you should invest in a freezer thermometer to monitor temperatures.

Cooking extras

In deciding what recipes to make and freeze, eliminate the ones that take time and examine selected recipes to see how you can combine stages to save time. Cool foods quickly before freezing. If you cook extras, place the extra meal in a freezing container, seal it, then place in very cold water before freezing.

Thaw foods carefully in the bottom of the refrigerator, not outside in the sink or on the kitchen counter. Frozen foods spoil faster than freshly cooked foods and pose a greater risk of food poisoning.

Your pre-planned leftover meal will gradually lose its flavour over the six-month freezing period. Before use, liven up the dish with a marriage of fresh fruit, vegetables, pasta and whole grains, seasoned with herbs and spices to enhance aroma, colour and texture.

Spicy tomato sauce

Ingredients

1 lb plum tomatoes

2 tbs onion, chopped

1 clove garlic

1 Scotch bonnet pepper, chopped with seeds

1/2 tsp dried oregano

1 1/2 cups chicken stock

Method

In a blender, crush the tomatoes, onion, garlic, pepper and oregano for three minutes on low speed. Gradually and slowly pour in the stock. Transfer to a saucepan and boil over medium high heat to reduce and thicken for about 15 minutes. The reduced sauce can be frozen in reusable freezer bags.

Serve with herbed pasta and blanched broccoli, carrots and snow peas.

Gungo Peas in coconut

2 coarsely shredded coconuts

2 oz soft margarine

1 onion, chopped

2 cloves garlic, crushed

1 tbs curry powder

2 cups cooked gungo peas

1 stalk scallion, beaten

1/2 Scotch bonnet pepper finely chopped

1 tsp cinnamon powder

Salt to taste

Method

1. Toast the coconut in the oven until golden brown. Set aside to cool.

2. Melt margarine over medium heat and sauté onion and garlic for two minutes. Add the curry powder, cooking for another minute.

3. Add peas, escallion and pepper. Cover and let simmer for 10 minutes. Add the cinnamon and half of the coconut.

4. Transfer to a shallow serving dish, sprinkle with remaining roasted coconut and serve. Freeze extra portions immediately.

Serves 4

EASY MEAT LOAF

Meat handles freezing well and meatloaf is better sliced, frozen to serve later.

Ingredients1 1/2 lb ground lean beef

1 cup beef stock

1 tbs fish and meat sauce

1/4 tsp dried thyme leaves

1/2 tsp salt

1/2 tsp dry mustard

1/4 tsp Scotch Bonnet pepper, finely crushed

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup breadcrumbs

1/2 cup barbecue sauce

Method

1. Combine all the ingredients in a large bowl and mix in well. Place mixture in an ungreased loaf pan.

2. Place in a pre-heated oven at 350F and bake for 1 1/4 hours until done (no pink remaining at the centre of the loaf).

3. Allow to sit for a few minutes before removing from loaf pan.

Slice and serve.