Freezers, the cold little dungeons of joy and despair.
The joy, finding bargains in Waitrose, or having a glut of fruit and being able to freeze away to your hearts content and save for a rainy day.
The despair, the day when you can’t shove anything more in your freezer because the frost has got too much. Gah. Least. Favourite. Kitchen. Job. Ever. The dreaded defrost *cries*.
The joy, whilst running down the freezer stockpile to defrost it, finding some smoked salmon you’d forgotten about and marking it out as your treat for sorting the freezer out. Yes, I have to incentivise myself to do crappy jobs. Mostly with food. Always with food. Or, I make David do them.
This time I whipped up a summery, filling and vibrant meal for the two of us. Thanks freezer for the little joys.
A quick freezer/cupboard find based dinner for two.
- 350g pasta
- 150g frozen pea and bean mix (or just peas)
- 200g feta, roughly chopped
- squeeze lemon juice (I use bottled for ease)
- 150g (ish) defrosted smoked salmon, chopped up roughly.
- Some herbs from the garden, I used chives but I think basil might work too, let me know if you try something else.
- Cook your pasta shapes as the packet instructions but half way through add the frozen peas. Before draining save some of the water in a cup.
- Drain the pasta and peas and return to the pan.
- Add the feta, lemon juice and chopped salmon, season and stir to combine. Adding enough pasta water as you stir to make it saucy and moist.
- Serve and sprinkle with chives.
It’s that easy, a great meal from reserve ingredients for when you get home and can’t think what to cook. Feta lasts quite a long time, so it’s another easy thing to keep in standby.
What are your standby dinners? Do you dread the defrost as much as me or do you have a fancy schmancy self defrosting freezer?