The best time to freeze ginger or make Ginger or Ginger-Garlic Paste is Late Summer or Early Autumn. Ginger and garlic are plentiful then, good quality, local and cheap. You can often get young ginger at this time – it is gentler in flavour and delicious.
A good strategy for Autumn is to make a couple of jars of Garlic Paste and Ginger Paste (or Ginger-Garlic Paste), freeze 1 or 2 kgs of garlic, broken into cloves, to supplement the paste, and freeze some ginger root. Adjust the amounts to suit your family’s consumption of garlic and garlic.
You can also see how to make Coriander Paste. And Chilli Paste. Also how to Freeze Tomatoes for Winter. Explore other ways to preserve goodies for Winter.
Continue reading “Indian Essentials: Freeze Ginger or Make Ginger Paste and Ginger-Garlic Paste for the Winter or Lockdown”
In Autumn, tomatoes are cheap and great quality, often more flavoursome than Summer tomatoes. Large bags of them can be bought locally and very cheaply. It is a perfect time to freeze tomatoes for use during winter.
In Autumn, tomatoes are cheap and great quality, often more flavoursome than Summer tomatoes.I can buy large bags of them locally and very cheaply. It is a perfect time to freeze tomatoes for use during winter. And in times of trouble, such as these crazy days of 2020, it is useful to have tomatoes that you can use without having to leave the house to shop.
Other Tips you might like are Freezing Ginger and Making Ginger Paste, How to Freeze Garlic, and Making Coriander Paste.
Continue reading “How to Keep Tomatoes for the Winter – Purees, Pastes, Freezing, Drying”
Keep good garlic available for winter
Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention.
Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise until late Autumn or Early Winter until it is no longer available. The only option then is to buy overseas garlic of dubious quality.
Ginger, too, can be frozen, for ease of use.
Continue reading “Freeze Your Garlic and Your Ginger for Winter Use”
It is difficult to keep fresh coriander in The Kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste.
Coriander (Cilantro) paste is useful in so many cuisines – Greek, other Mediterranean, Indian, Vietnamese, Malaysian and other SE Asian dishes, to name a few. Sadly, it is difficult to keep fresh coriander in the kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste. For other ways, check out how to preserve fresh herbs.
This is a great paste for stirring into soups and broths, adding to Indian and S. E. Asian dishes – add a generous spoonful when frying off other ingredients – or adding to sauces.
Are you looking for other coriander recipes? Similar recipes include Zhoug, the Middle Eastern Coriander Paste and Dip, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.
Read some more about Green Coriander, and also How to Use Leftover Green Coriander. Also Freezing Ginger and Making Ginger Paste.
You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here. Perhaps also browse all of our Pastes – we have some good Chilli pastes indeed. Or simply take some time to browse our Mid Summer recipes.
Continue reading “Coriander Pastes | Cilantro Pastes”