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Things you didn’t know you could freeze

Did you know that you can freeze nuts? Herbs? Cake? No? We’ve rounded up some of things that you probably didn’t know you could freeze.

If you’re anything like us, your freezer is full of the usual suspects – frozen peas, meat and a few tubs of ice cream, but it can be used for so much more than that!

We’ve teamed up with our friends at Love Food Hate Waste to round up some of the more unusual things you can freeze – take a look through our gallery of unlikely freezeable foods – we bet you’ll be surprised by a few!

Recipe Pizzetta of bread with broccoli, raisins and pine nuts – Italian Cuisine

  • 100 g tomato sauce
  • a round casareccia loaf
  • a broccoli
  • raisin
  • Pine nuts
  • extra virgin olive oil
  • salt

For the recipe of pizzetta bread with broccoli, raisins and pine nuts, cut the loaf obtaining
from the base a 2 cm thick disk. Season the tomato sauce with a little oil and a pinch of salt and spread it on the bread disc. Bake at 200 ° C for about 10 minutes. Grate the broccoli florets in strips and season with a pinch of salt, oil, a little 'of raisins and pine nuts. Take out the bread pizza and complete it with the seasoned broccoli.

Recipe Ravioli with shrimp and zucchini with bisque and pine nuts – Italian Cuisine

  • 12 scampi
  • 200 g zucchini
  • 100 g flour
  • 3 egg yolks
  • 2 slices of bread
  • 1 shallot
  • half a stalk of celery
  • half a carrot
  • thyme
  • marjoram
  • basil
  • Pine nuts
  • butter
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of scampi and zucchini ravioli with bisque and pine nuts, knead the flour with the egg yolks, 20 g of water, a teaspoon of oil and a pinch of salt, until obtaining a homogeneous and elastic dough. Let it rest covered.

Clean the prawns: separate the heads, keep aside 4 whole with the claws and chopped the other coarsely. Shell the tails and put them aside, keeping the waste. Sauté the celery, the carrot and the chopped shallot with thyme and marjoram in a saucepan with a veil of oil; add the scraps and scrape heads and brown them for 3-4 minutes.

Add 200g of wine, then cover with 1.2 liters of water. Add the whole heads, resting them on top, so that they can be read without breaking. Cook for 20-25 minutes. Remove the whole heads and filter the broth crushing the shells well in a sieve. Put the broth in the saucepan and cook until it is reduced by a quarter (for about 8-10 '); add salt, add a knob of butter and cook for another 2 minutes.

Peel the zucchini and cut into cubes; cook them in a pan with a little oil, salt and pepper, for 5 minutes; add the prawn tails and cook for 30 seconds. Beat the zucchini and prawns with a knife; chopped also the slices of fried bread slices of the crust with 3-4 basil leaves and add them to the scampi, obtaining a soft mixture.

Pull the dough into thin sheets, cut into strips and brush with water; arrange the mixture of scampi in small walnuts, close the strips in half, trim the excess by closing the dough, crush it all around the filling, then cut the ravioli with a pastry cutter.

Boil the ravioli in boiling salted water for 2 'from when they come back to the surface and serve with the bisque, completing with the heads of the scampi whole, toasted pine nuts in a pan and basil leaves to taste.