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Recipes F-K

 

Does it freeze or not? Find out here...

Fallen Chocolate Souffle with Armagnac Prunes
Not suitable for freezing. 

Fast Roast Pork with Rosemary and Caramelised Apples
Not suitable for freezing. 

Fast-roast Chicken with Lemon and Tarragon
Roast the chicken as per the recipe and leave to cool at room temperature. Freeze the chicken and cooking juices, in a tightly sealed polythene bag, for up to 2 months. Defrost in the fridge overnight then reheat in the oven at gas mark 4, 350°F, 180°C, for 25-30 minutes, until piping hot

Fatless White Sauce
Not suitable for freezing. 

Festive Sugar Plums
Not suitable for freezing. 

Feta Cheese, Spinach and Pine Nut Galettes
Make the pastry as per the recipe, but instead of chilling in the fridge, place in a polythene bag, seal well and freeze for up to 6 months. Defrost it thoroughly at room temperature for about 30 minutes. Complete the galettes as per the recipe. 

Feta, Olive and Sun-dried Tomato Scones
Complete the recipe, leave to cool at room temperature, and open-freeze until solid. Freeze in bags or a container with tight-fitting lid. Defrost at room temperature and use as soon as possible. 

Fig Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture. 

Filled Focaccia with Ham and Melted Fontina
Not suitable for freezing. 

Fillets of Sole Véronique
Not suitable for freezing. 

Flaky Fish Pie
Make the pastry as per the recipe, but instead of chilling in the fridge, cover in clingfilm, seal well and freeze for up to 6 months. Defrost it thoroughly at room temperature (this will take about 30 minutes). Complete the pie as per the recipe. 

Flaky Salmon Pie
Make the pastry as per the recipe, but instead of chilling in the fridge, cover in clingfilm, seal well and freeze for up to 6 months. Defrost it thoroughly at room temperature (this will take about 30 minutes). Complete the pie as per the recipe. 

Florentines
Cool completely before packing into a rigid freezer container, interleaved with baking parchment. Label and freeze for up to 2 months. Defrost at room temperature for 2-3 hours before serving. 

Foaming Hollandaise
Complete the recipe and leave to cool at room temperature. Freeze in a plastic container with enough headspace for the hollandaise to be stirred during reheating. Freeze for up to 2 months. To defrost put the container of frozen sauce into a bowl half-filled with boiling water from the kettle. Stir occasionally for 30 minutes or until defrosted. 

Foil-baked Salmon served with English Parsley Sauce
Not suitable for freezing.

Foil-baked Whole Fresh Salmon with Green Herb Mayonnaise
Not suitable for freezing. 

Folded Omelette (French style)
Not suitable for freezing. 

Four Nut Chocolate Brownies
Bake the brownies, cut and allow to cool completely as per the recipe. Wrap each brownie in foil and freeze for up to 3 months. To defrost , leave to stand at room temperature for 30 minutes. 

Four Seasons Pizza
Not suitable for freezing. 

Four Star Salad
Not suitable for freezing. 

Four Star Slaw
Not suitable for freezing.

French Onion Soup
The croutons are not suitable for freezing. To freeze the soup, cook it up to the stage where you would add the croutons. Cool at room temperature and freeze in a plastic container with a tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. Prepare the croutons and complete the soup as per the recipe. 

Fresh Apricot and Pecan Muffins with Cinnamon Icing
Bake the muffins as per the recipe, omitting the icing. Leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature 3 hours before serving. Glaze as per the recipe. 

Fresh Apricot Preserve
Not suitable for freezing.

Fresh Asparagus with Foaming Hollandaise
To freeze the hollandaise, complete the recipe and leave to cool at room temperature. Freeze in a plastic container with enough headspace for the hollandaise to be stirred during reheating. Freeze for up to 2 months. To defrost put the container of frozen sauce into a bowl half-filled with boiling water from the kettle. Stir occasionally for 30 minutes or until defrosted. NB: Asparagus is not suitable for freezing. 

Fresh Coconut Layer Cake
Bake the sponge cakes. Once they have cooled completely, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature (this will take 2-3 hours). Freeze the frosting in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Defrost in the fridge overnight.

Fresh Coriander Chutney
Not suitable for freezing.

Fresh Crab Salad in Vinaigrette
Not suitable for freezing.

Fresh Fruit and Mint Vinaigrette
Not suitable for freezing. 

Fresh Peaches Baked in Marsala with Mascarpone Cream
Not suitable for freezing. 

Fried Cabbage with Bacon
Freeze in a separate polythene bag which has been sealed well, or in an airtight rigid plastic container. Defrost in the fridge overnight, then reheat in a frying pan, or in a covered ovenproof dish in the oven until piping hot.

Fried Halloumi Cheese with Lime and Caper Vinaigrette
Not suitable for freezing.

Fried Herrings with Oatmeal and a Beetroot Relish
Not suitable for freezing.

Fried Herring Fillets with a Lime Pepper Crust
Not suitable for freezing.

Fried Plaice Fillets with a Herb and Polenta Crust
Not suitable for freezing.

Fried Skate Wings with Very Quick Homemade Tartare Sauce
Not suitable for freezing.

Fried Skate Wings with Warm Green Salsa
Not suitable for freezing. 

Frijolemole
Complete the recipe, but do not add the tomatoes or cream. Freeze in a rigid airtight container for up to 1 month. Defrost in the fridge overnight and stir in the remaining ingredients before serving.

Fromage Frais Cheesecake with Strawberry Sauce
Bake the cheesecake as per the recipe and cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. For the sauce, pour into a rigid container. Seal and freeze for up to 2 months. Defrost overnight in the fridge. Decorate with fresh strawberries. 

Fromage Frais Creams with Red Fruit Compote
Not suitable for freezing. 

Frozen Chocolate Bananas
Pack in layers in polythene boxes, interleaved with baking parchment. Serve from frozen.

Frying-pan Pizza with Smoked Mozzarella and Sun-dried Tomatoes
Make the sauce and freeze in a plastic container, leaving enough headspace for the sauce to expand once frozen. Prepare the scone mix,wrap in oiled clingfilm then wrap in a polythene bag. Seal and freeze for up to 3 months. Defrost the sauce and scone mix overnight in the fridge and continue with the recipe. 

Gammon Steaks with White Wine and Gherkin Sauce
Not suitable for freezing. 

Giardiniere Pickles (Italian Garden Pickles)
Freezing not required/not suitable. 

Ginger and Maple Syrup Gateau
Freezing not necessary: quick recipe.

Ginger Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture. 

Gingerbread Men
Pack the cooked, cooled biscuits into rigid containers to avoid damage, then seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost, then serve as soon as possible. Alternatively, freeze the dough before cooking by wrapping in clingfilm then in a polythene bag. Seal and freeze for up to 3 months. Defrost the mix and continue with the recipe.

Glace Fruit Topping
Not suitable for freezing.

Glazed Bacon-wrapped Pork Sausages with Crispy Cheese Potato Skins
Not suitable for freezing.

Glazed Nut Topping
Not suitable for freezing.

Glazed Smoked Loin of Pork with Cumberland Sauce
Not suitable for freezing.

Globe Artichokes with Shallot Vinaigrette
Prepare the artichoke as described in the recipe, and remove the choke. To freeze, blanch in boiling water for 10 minutes. Add 1 tablespoon lemon juice to the blanching water to help retain the colour. Drain, cool in iced water, drain again and pat dry with absorbent kitchen paper. Pack in rigid containers and freeze for up to 12 months. To defrost , cook from frozen in boiling water for 30 minutes or until tender. Drain and serve. NB: Do not freeze the vinaigrette. 

Gnocchi Carbonara
Not suitable for freezing. 

Gnocchi with Parma Ham and Sage
Not suitable for freezing.

Gnocchi with Sage, Butter and Parmesan
Open-freeze the gnocchi until solid, then pack into polythene bags, seal and freeze. Cook from frozen for 3-5 minutes or until the gnocchi float to the surface. Make the sauce fresh then serve.

Goose (Pheasant or Duck) Giblet Stock
Prepare as per the recipe and allow to cool completely at room temperature. Pour into rigid containers leaving a 2cm (¾ inch) headspace and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Gooseberry and Creme Fraiche Tart
Make up the pastry, but do not fill it. Open-freeze until solid, then wrap in foil or clingfilm. Freeze for up to 3 months. Defrost in the fridge overnight, then fill and complete the recipe.

Gooseberry and Elderflower Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

Gooseberry and Elderflower Preserve
Not suitable for freezing. 

Gooseberry Yoghurt Fool
Not suitable for freezing. To freeze the gooseberry purée, pack in rigid containers, leaving a 2cm headspace. Freeze for up to 12 months. 

Goulash Soup with Dumplings
Make the soup, omitting the dumplings and soured cream. Freeze in a rigid container, leaving enough headspace for expansion, for up to 3 months. Defrost in the fridge overnight and reheat thoroughly. Prepare the dumplings and complete the soup as per the recipe. 

Gratin Dauphinois
Suitable for freezing but better made fresh due to reheating time.

Gratin of Dover Sole with Broccoli, Leek and Gruyère Sauce
Not suitable for freezing.

Gratin of Eggs with Chilli and Chorizo
Not suitable for freezing.

Gratin of Eggs with Peppers and Chorizo
Not suitable for freezing.

Gratin of Fish Dieppoise
Not suitable for freezing.

Gratin of Mussels in Garlic Butter
Not suitable for freezing.

Gratin of Pasta with Leeks and Bacon
Not suitable for freezing.

Gratin of Rigatoni with Roasted Vegetables
For best results do not freeze. To freeze the sauce, cool and pour into a rigid plastic container, leaving enough headspace for the sauce to expand once frozen. Leave the sauce to defrost in the fridge overnight and use as in the recipe.

Gratin of Tiger Prawns with Chilli and Cheese
Not suitable for freezing. 

Greek Lamb on the Bone with Aubergines and Rice Pilau
Freeze the casserole in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and transfer to an ovenproof dish. Reheat in the oven until piping hot. Freeze the rice in rigid containers or a polythene bag. Defrost in the fridge overnight and reheat in a covered container in the oven underneath the casserole until piping hot.

Greek Lamb with Gigantes Beans
Freeze the casserole in a rigid container with lid (or see general freezing tips). Freeze for up to 3 months. Defrost overnight in the fridge and transfer to an ovenproof dish. Reheat in the oven until piping hot.

Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios
Bake the cake and soak it in syrup. Once cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Defrost in the bag at room temperature (this will take 2-3 hours). Complete the recipe: make the topping.

Greek-style Squid with Lemon, Garlic and Olive Oil
Not suitable for freezing.

Green Herb and Rice Salad
Not suitable for freezing.

Green Herb Soup
Make the soup but do not add the cream. Freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Defrost in the fridge overnight, add the cream and gently reheat. 

Green Parsley Mash
Cook as per the recipe and cool completely. Freeze in a foil container for up to 3 months. Defrost overnight in the fridge and reheat in the foil container in the oven. 

Grilled Autumn Fruits with Sabayon Cider Sauce
Not suitable for freezing. 

Grilled Fish with Tartare Sauce and Melted Cheese
Not suitable for freezing. 

Grilled Lemon Chicken Kebabs
Assemble the kebabs and put them in a rigid container with the marinade. Defrost in the fridge overnight and cook according to the recipe. NB: Do not freeze the gremolata. 

Grilled Polenta with Sage, Ham and Melted Fontina Cheese
Not suitable for freezing. 

Grilled Spanish Onion with Rocket-leaf Salad
Not suitable for freezing. 

Grilled Venison Steaks with Red Onion, Grape and Raisin Confit
Not suitable for freezing. 

Guinea Fowl au Vin
Follow the recipe until the end of the guinea fowl’s 45-60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with foil. Bake at gas mark 4, 350°F, 180°C for 30-40 minutes until the guinea fowl is piping hot, adding a little more liquid if necessary. Transfer everything, except for the liquid, to a warm serving dish and keep warm. Pour the liquid into a frying pan and complete the sauce as per the recipe. 

Guinea Fowl Baked with Thirty Cloves of Garlic
Follow the recipe until the end of the guinea fowl’s 60min cooking time. Cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge. To reheat, place in an ovenproof container and cover with its lid. Bake at gas mark 4, 350°F, 180°C for 30 minutes, adding a little more liquid if necessary. Turn the oven up to gas mark 6, 400°F, 200°C, then remove the lid and cook for a further 10 minutes to crisp the skin. Ensure that the guinea fowl is piping hot before serving, as per the recipe

Ham Bone Stock
Prepare as per the recipe, strain and allow to cool completely at room temperature. Pour into rigid containers, leaving a 2cm (¾ inch) headspace to allow for expansion, and freeze for 2 months. Leave to defrost in the fridge overnight and use as needed.

Ham Hash Cakes with Parsley Sauce
Make and shape the ham hash cakes but do not cook them. Freeze the cakes in a rigid container, interleaved with baking parchment. Freeze for up to 3 months. Defrost overnight in the fridge and cook according to the recipe. Freeze the parsley sauce in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. Reheat thoroughly before serving.

Hand-made Chocolates
For best results, do not freeze 

Harry's Bar Torta di Zabaglione
Make the zabaglione custard but do not fold in the whipped cream. Freeze in a rigid container for up to 2 months. Defrost in the fridge overnight. Bake the sponge cake and cool completely, then freeze in a polythene bag that has been sealed well or in an airtight rigid plastic container. Freeze for up to 3 months. Leave the sponge to defrost in the bags at room temperature (this will take 2-3 hours), then complete the recipe.

Herb Butter
Place the foil-covered portion in a freezer bag. Seal, label and freeze for up to 1 month. Use individual portions straight from the freezer.

Herrings with Caper Stuffing
Not suitable for freezing. 

Highland Pasta with Smoked Salmon
For best results, do not freeze. 

Hollandaise Sauce
Complete the recipe and leave to cool at room temperature. Freeze in a plastic container with enough headspace for the hollandaise to be stirred during reheating. Freeze for up to 2 months. To defrost put the container of frozen sauce into a bowl half-filled with boiling water from the kettle. Stir occasionally for 30 minutes or until defrosted. 

Holly Leaf Cake Decoration
For best results, do not freeze.

Home-made Chocolate Truffles

Refrigerate truffles until firm, then freeze in rigid containers, interleaved with baking parchment. Defrost in the fridge, but remove 1-2 hours before serving

Home-made Christmas Mincemeat
Not suitable for freezing. 

Home-made Christmas Mincemeat with Cranberries
Not suitable for freezing. 

Home-made Crumpets
Cool the crumpets quickly by placing on a wire rack. Stack them, interleaving each with polythene sheets, double layers of clingfilm, or foil and seal in rigid containers or polythene bags. Freeze for up to 6 months. Defrost overnight in the fridge.

Home-made Florentines
Cool completely before packing into a rigid freezer container, interleaved with baking parchment. Label and freeze for up to 2 months. Defrost at room temperature for 2-3 hours before serving. 

Home-made Lemonade
If freezing, use polythene bottles and ensure that there is a headspace of at least 2 inches (5 cm) to allow for expansion.

Home-made Mayonnaise
Not suitable for freezing. 

Home-made Pesto Sauce
Freeze in a rigid container or individual ice cube trays, then transfer to a polythene bag for up to 1 month. Defrost at room temperature for 2-3 hours before using, or use straight from frozen.

Home-made Scottish Butter Shortbread
Freeze in a rigid container or polythene bags for up to 2 months. Defrost at room temperature for 2-3 hours.

Home-made Strawberry Preserve
Not suitable for freezing. 

Honey and Spice Cake
Make the cake as per the recipe but do not ice. Allow to cool completely and carefully wrap in clingfilm or foil. Put in a polythene bag, seal and label. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and ice as per the recipe. 

Hot and Sour Thai Chicken Broth
For best results, do not freeze.

Hot Buttery Rum Sauce
For best results, do not freeze. 

Hot Chilli Prawns with Melting Cheese
Not suitable for freezing. 

Hot Chocolate Rum Soufflé with Chocolate Sauce
Not suitable for freezing. Freeze the chocolate sauce in rigid containers and freeze for up to 2 months. Defrost at room temperature for 2-3hours or overnight in the fridge. 

Hot Cross Buns
Bake the buns as per the recipe, omitting the glaze, then leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. Glaze and warm through as per the recipe. 

Hot Lemon Curd Soufflés
Not suitable for freezing.

Hot Punch Sauce
For best results, do not freeze.

Hot Smoked Salmon Salad with Quails' Eggs
Not suitable for freezing.

Hummus Bi Tahini
Freeze in a rigid airtight container for up to 1 month. Defrost for 2-3 hours at room temperature or in the fridge overnight and garnish as described in the recipe.

Hung Shao Pork with Stir-fry Greens
Not suitable for freezing. 

Iced Chocolate Chestnut Creams with White Chocolate Sauce
Freeze according to the recipe.

Iced Christmas Pudding with Glacé Fruits
Freeze according to the recipe.

Iced Date and Walnut Cake
Make the cake as per the recipe but do not ice. Allow to cool completely and carefully wrap in clingfilm or foil. Put in a polythene bag, seal and label. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours. Ice and decorate as per the recipe.

Iced Lemon Curd Layer Cake
Bake the sponge cake and cool completely. Slice according to the recipe and layer each cake with baking parchment. Freeze each whole cake in a separate polythene bag that has been sealed well, or in an airtight rigid plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature (this will take 2-3 hours). Freeze the lemon curd in rigid containers or keep in a sterilised jar in the fridge. 

Individual Queen of Puddings
Not suitable for freezing. 

Individual Steak, Mushroom and Kidney Pies
Open-freeze the uncooked completed pie. Once solid, wrap in foil or clingfilm and place in a freezer bag. For best results, cook from frozen, giving the pies an extra 10-15 minutes to allow for defrosting. Ensure the meat is piping hot before serving. 

Individual Sussex Pond Puddings with Lemon Butter Sauce
Not suitable for freezing. 

Irish Oatmeal Soda Bread
Leave to cool at room temperature then wrap in a polythene bag. Seal well, label and freeze for up to 4 months. 

Irish Stew with Parsley Dumplings
Make the casserole as per the recipe. After it has been cooking for 2 hours, remove from the oven and cool at room temperature. Freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and reheat until the meat is piping hot and cooked through. Then remove the meat and vegetables according to the recipe and cook the dumplings. For best results, do not freeze the dumplings. 

Irish Tea Bread
Bake as per the recipe and cool completely at room temperature. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Irish Whiskey Truffles
Refrigerate truffles until firm, then freeze in rigid containers with baking parchment between each layer. Defrost in the fridge, but remove 1-2 hours before serving.

Italian Baked Fish
Complete the recipe but do not cook. Freeze in a foil container, then bake straight from the freezer at gas mark 4, 350°F, 180°C for 35-40 minutes or until cooked through. 

Italian Green Sauce (Salsa Verde)
For best results, do not freeze.

Italian Rice Creams with Gooseberry and Elderflower Puree
Not suitable for freezing. The gooseberry and elderflower purée can be frozen in rigid sealed containers leaving a 2cm (¾ inch) headspace to allow for expansion. Defrost in the fridge overnight or for 2-3 hours at room temperature

Italian Stuffed Aubergines
For best results, do not freeze. 

Jacket Potato Halves stuffed with Melted Gruyère and Chives
For best results, do not freeze. 

Jacket Potatoes
Not suitable for freezing

Key Lime Pie
Cool completely. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage, or a rigid container, for up to 2 months. Defrost overnight in the fridge. Decorate and serve.

Kidneys in Fresh Tomato Sauce
Cool completely, then freeze in a rigid container with lid (or see general freezing tips) for up to 3 months. Defrost overnight in the fridge and gently reheat in a pan until piping hot and cooked through.
Freeze in a rigid container or individual ice cube trays, then transfer to a polythene bag for up to 1 month. Defrost at room temperature for 2-3 hours before using, or use straight from frozen.

 

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