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Freezing: Vegetarian food

 

Many of Delia's vegetarian recipes freeze really well - useful for when you have visiting veggies, or are keen to eat meat-free meals yourself. 

Asparagus and Cheese Tart
Bake as per the recipe. Cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat, covered in foil, at gas mark 4, 350°F, 180°C for 30 minutes until thoroughly hot.

Asparagus Feuilletés
Not suitable for freezing. 

Asparagus with Lemon Butter Crumbs
Not suitable for freezing. 

Asparagus, Cheese and Egg Tartlets
Bake the pastry cases and leave to cool, then open-freeze unfilled for up to 6 months, packing them into rigid containers for extra protection. Leave at room temperature for 30 minutes before filling and continuing with the recipe. 

Aubergines Amalfitane
Not suitable for freezing.

Baby Summer Vegetables with Lemon Vinaigrette
Not suitable for freezing. 

Bloody Mary Tomatoes
Not suitable for freezing. 

Bruschetta with Tomato and Basil
Not suitable for freezing. 

Bruschettas with Goats' Cheese, Basil and Tomato
Not suitable for freezing. 

Camembert Croquettes
Make the croquettes as per the recipe, and coat them as directed. Open-freeze until solid at this stage, and then in freezerproof containers for up to 3 months. Defrost overnight in the fridge before continuing with the recipe. 

Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
Bake as per the recipe, and leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until warmed through. 

Caramelised Onion Tartlets with Goats' Cheese and Thyme
Bake as per the recipe, and leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until warmed through. 

Cauliflower and Broccoli Gratin with Blue Cheese
Not suitable for freezing. 

Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese
Not suitable for freezing. 

Cheese and Herb Fritters with Sweet Pepper Marmalade
Not suitable for freezing.

Cheese and Parsnip Roulade with Sage and Onion Stuffing
Bake as per the recipe, and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 3 months. Defrost overnight in the fridge. To reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until thoroughly heated through. 

Cheese Choux Pastries Filled with Mushrooms in Madeira
Bake the pastries as per the recipe but do not prepare the filling. Allow to cool quickly at room temperature by placing on a rack, then open-freeze and wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for about 1 hour then continue with recipe. NB: Do not freeze the filling. 

Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad
Not suitable for freezing.

Courgette and Potato Cakes with Mint and Feta Cheese
Not suitable for freezing

Courgettes and Tomatoes au Gratin
Not suitable for freezing.

Crumpet Pizza
Not suitable for freezing.

Dhal Curry
Complete the recipe and leave to cool at room temperature. Transfer to a polythene bag and seal well. Freeze for up to 3 months. Defrost in the fridge overnight. Tip into a saucepan and bring to the boil. Cook until piping hot and serve as per the recipe. 

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. 

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. 

Fried Halloumi Cheese with Lime and Caper Vinaigrette
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.

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.

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.

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. 

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. 

Leek and Goats' Cheese Tart
Bake as per the recipe and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through. 

Marinated Courgettes with a Herb Vinaigrette
Not suitable for freezing. 

Marinated Halloumi Cheese Kebabs with Herbs
Not suitable for freezing. 

Marinated Halloumi Cheese Kebabs with Herbs and Fresh Mexican Tomato Salsa
Not suitable for freezing.

Marinated Mushrooms with Garlic and Smoked Pimentón Mayonnaise
Not suitable for freezing.

Mashed Black-eyed Beancakes with Ginger Onion Marmalade
Cook as per recipe and cool completely. Freeze the cakes, interleaved with baking parchment, in a container with a tight-fitting lid. Cool the marmalade completely and freeze in sealed and labelled polythene bags. Freeze for up to 3 months. Defrost overnight in the fridge, and reheat in the oven for 20 minutes at gas mark 4, 350°F, 180°C.

Mexican Enchiladas with Cheese
Not suitable for freezing.

Mixed Vegetables à la Grècque
Not suitable for freezing. 

Moussaka with Roasted Aubergines and Ricotta
Freeze the uncooked moussaka in individual foil containers (or a rigid plastic container) for up to 3 months. Defrost in the fridge overnight before cooking as per the recipe.

'Not Pork' Pies
Make the pies and cool completely at room temperature. Wrap well in foil and freeze for up to 3 months. Defrost completely at room temperature before serving. 

Oven-roasted Ratatouille
For best results, do not freeze. 

Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans
For best results, do not freeze. 

Pancake Cannelloni with Spinach and Three Cheeses
Make up the cannelloni with the spinach and cheese filling. Once rolled, freeze in polythene or a rigid container for up to 3 months. Defrost fully in the fridge before pouring over the cheese sauce. Complete as per the recipe.

Ratatouille
Cook as per recipe and cool completely. Freeze in a container with a tight-fitting lid or in disposable foil trays. Warm through from frozen till piping hot or defrost in the fridge overnight to serve as a cold dish.

Tomato and Goats' Cheese Galettes
Cook the onions as per recipe but allow to cool completely. Once cool, cover with the rolled-out pastry and freeze in the tatin tin. Cook from frozen, adding an extra 15 minutes to defrost. Alternatively, freeze the cooled onions separately in a container with a tight-fitting lid. Freeze the pastry (rolled or unrolled), wrapped in polythene. Defrost completely before assembling and cooking.

Roasted Mediterranean Vegetable Lasagne
Once cooked, allow to cool and then freeze the lasagne in its dish, completely covered in polythene. Reheat to piping hot from frozen or defrost overnight in the fridge before heating. 

Roasted Red Pepper and Tomato Tart
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through.

Roasted Red Peppers Stuffed with Fennel
Not suitable for freezing. 

Roasted Tomato and Goats’ Cheese Tart with Thyme
Make as per recipe but do not cook. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Cook from frozen, allowing an extra 15 minutes for defrosting. 

Root Vegetable, Cheese and Onion Pot Pie
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 pie an extra 10-15 minutes’ cooking time to allow for defrosting. Ensure it is piping hot before serving.

Salt-crusted Mini Baked Potatoes with Cold Chive Hollandaise
Not suitable for freezing.

Sautéed Asparagus with Eggs and Parmesan
Not suitable for freezing. 

Sautéed Spiced Vegetables with Lentils
Not suitable for freezing. 

Souffleed Macaroni Cheese
Not suitable for freezing.

Spinach and Ricotta Lasagne with Pine Nuts
Cook as per the recipe. Once cooled, wrap in foil or clingfilm and freeze for up to 3 months. Reheat to piping hot from frozen or defrosted, as per the recipe. 

Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
Not suitable for freezing.

Stuffed Yellow Peppers with Pilau Rice, Currants and Toasted Pine Nuts
For best results, do not freeze.

Terrine with Three Cheeses
Not suitable for freezing.

Thick Onion Tart
Bake as per recipe and cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 20-30 minutes until warmed through. 

Tiny Cheese, Onion and Olive Scones
Freeze the cooked scones in polythene bags. Defrost at room temperature before serving, warming through if necessary.

Tomato and Goats'' Cheese Galettes
Freeze the galettes uncooked in a rigid container interleaved with greaseproof paper to prevent sticking. Cook from frozen on a baking sheet. 

Vegetarian Moussaka with Ricotta Topping
Freeze in individual foil containers (or a rigid plastic container). Defrost in the fridge overnight before cooking as per recipe.

Vegetarian ''Sausage Rolls''
Open-freeze the uncooked “sausage” rolls until solid, then store in a rigid plastic container. Cook from frozen, allowing an extra 10 minutes’ cooking time for defrosting. 

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash
Freeze the pie once you have added the mashed potato but before cooking. Wrap the dish in foil or clingfilm and freeze for up to 3 months. Defrost overnight in the fridge before continuing with the recipe. 

Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette
Not suitable for freezing. 

Welsh Rabbit (Rarebit) with Sage and Onions
Not suitable for freezing. 

Welsh Rarebit Souffle
Not suitable for freezing. 

 

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