Masthead header

Category Archives: Freezer Friendly

Super Easy Yoghurt Cup icy poles

  It has been so hot here in QLD the past few days and we have done all we can to stay cool.  These heat waves come and go with no warning and there are times when I don’t have any icypoles ready in the fridge. Often I grab some yoghurt tubs, push in a […]

Continue Reading...

  • zose designs

    So easy and healthy. We will be making these this week for sure, during the next heatwave in Victoria!ReplyCancel

    • Poor Australia! And of course it’s right at the start of school! These are perfect for after school.ReplyCancel

  • Eva Lavelle

    Brilliant idea!!! So going to put some in the freezer for this weekend….another scorcher here in Tassie too!ReplyCancel

  • angelic_ky

    I wonder if you could do the same with custard tubs (yogo etc). Maybe not as healthy thoReplyCancel

Ham and Corn Muffins

Lunch doesn’t always have to be a sandwich, you can switch it up with a salad, wrap or a savoury muffin.  This is a delicious muffin, especially if you are introducing the kids to the world of savoury muffins.  It’s easy to make and freezeable.  I take them out of the freezer in the morning, […]

Continue Reading...

Don’t waste bananas – freeze them! Plus my favourite banana recipes

Recently I shared with you a new recipe – Banana Weet-bix muffins and I mentioned that I baked these muffins because I needed to use up a few bananas that I had in the freezer.  Quite a few readers mentioned they had no idea you can freeze bananas. My kids love bananas however there are […]

Continue Reading...

  • Marita Beard

    We rarely have bananas long enough in this house for me to get them to the freezer. My kids and husband devour them. Fav. Banana recipe is ABC Muffins: super tasty and they freeze really well so you can make a heap at once and have them in freezer for school lunches.ReplyCancel

    • the ABC muffins look great marita, yummo!!ReplyCancel

      • Marita Beard

        Thank you :) I try to tell myself they are healthy snacks… :D ReplyCancel

  • Rebecca Murphy

    we have also used this method and pureed it for banana icecream… just not thawed…ReplyCancel

    • will definitely give this a go, would be a nice summer treat, thanks Rebecca for the tipReplyCancel

  • Ollie

    In summer, eat banana’s frozen. Peel them & eat. So creamy & better than an ice cream :) ReplyCancel

    • Why have I not heard of this before, so many people are suggesting the same thing, I’m definitely going to try this thanks OllieReplyCancel

  • We love banana ice-cream – frozen bananas blended in food processor for 3-5 minutes, very creamy!ReplyCancel

    • I’m definitely going to try this idea, sounds delicious and would be a healthy option, thanks Kylie!ReplyCancel

  • A famous TV chef in my country once said that overripe bananas are best for desserts and baking. Also if you blend frozen banana until its creamy and add some nutella, it’ll taste and look like ice cream. :)

    -Anne’s Scribbles and DoodlesReplyCancel

    • I have never blended frozen banana, I might have to try this, might be a good way to use up my abundance of frozen bananas. Thanks for the tip AnneReplyCancel

      • Oh yes you must try it! I blend them with ice and milk, and sometimes add some vanilla essence or cocoa (or drinking chocolate – whatever I have), for icy banana smoothies – banana slushies really. The kids love them!ReplyCancel

      • You’re welcome Katrina! Trust me it tastes so good! If you blend them well enough the consistency really resembles ice cream. You can even put them on cones! :) ReplyCancel

  • I freeze ‘em both ways. Frozen peeled bananas are best for making banana slushies in summer – because you use them still frozen, and it’s hard to get the peel off. So I usually have some peeled in the freezer during summer. But I always have some unpeeled ones, they’re heaps easier to mash for baking with once they’re frozen :) ReplyCancel

  • […] you hate it when the fruit flies start flying over the old banana’s.  I usually put them in the freezer at this time for muffins or smoothies, but I had an ample amount already in there so I made an […]ReplyCancel

Brown butter apple & cinnamon muffins

This is a guest post by Kayla, from Kayla Marie’s Kitchen Autumn, by far, is my favourite season.  I adore the crisp fresh autumnal air, especially first thing in the morning.   Dawn really is quite magical this time of year; as day breaks the sky is usually filled with thick clouds of wonderfully grey and […]

Continue Reading...

  • Amanda

    Hi – have you tried these without the eggs or could you recommend an alternative for the eggs? My son is allergic but these look so delicious :-) ReplyCancel

Milo and Coconut Cookies

I love finding recipes that can be made straight from the pantry.  By that I mean no need to buy something special for the grocery store.  This simple and tasty milo and coconut cookie recipe is just that.  I quickly made a batch of these so the kids had something to snack on before an […]

Continue Reading...

  • Amy Rea

    Thanks so much for sharing my Milo and Coconut Cookie recipe! I think I am going to have to make some today xReplyCancel

  • [...] Baking – Milo and Coconut Cookies [...]ReplyCancel

  • Claire Lenton-Cater

    they sound really good, it says they are freezer friendly, would that be before they are cooked or after? :) ReplyCancel

    • I’d put them in the freezer after they are cooked, they were delicious, my kids LOVED them!ReplyCancel

  • Rachael

    These cookies were delicious and a big hit with kids, was hard to stop at just one. Great as an after school snack.
    Great recipe.ReplyCancel

    • So pleased your family enjoyed it Rachael, and your right it’s a perfect after school snack, my kids LOVED them too.ReplyCancel

Banana & Nutella Muffins

Banana & Nutella Muffins Prep time 10 mins Cook time 15 mins Total time 25 mins   Author: Katrina Recipe type: Muffin Serves: 12 Ingredients 2 cups SR Flour 1 tsp baking soda 4 medium over-ripe bananas ½ cup castor sugar ½ cup packed brown sugar 1 large egg ¼ cup vegetable oil 2 tsp […]

Continue Reading...

  • These look so yummy!! Thanks for sharing, can’t wait to try :-) ReplyCancel

  • so on the weekend I sorted my recipes into folders……. one thing I noticed….. I’ve printed alot of yours….. it would just be easier if you’d put a cook book together ;) ReplyCancel

  • SS

    Thanks for some inspiration… Substituted the Nutella for some caramel/butterscotch chips! Yum! ReplyCancel

  • These look fantastic.I Will be making them for a neighbor who is not feeling well. These look like they will help!ReplyCancel

  • Zara

    I’ve just made these & they are sooooo yummy! Thank you for this recipe.ReplyCancel

  • Rachael

    These are definitely on the to do lit for this week. They look soooo good and I’m salivating just looking at them!ReplyCancel

  • Mary

    These look amazing! What’s the process for freezing/unfreezing them?ReplyCancel

  • Shontel Ashurst

    Can you freeze these muffins? Since the banana has been frozen/thawed and cooked just wondering if its okay to yet again freeze and thaw again????ReplyCancel

  • Lou

    Thank you! These were awesome! Just made them with the help of my boyfriends kids on our last day of school holiday activities & they’re a massive hit.ReplyCancel

Pineapple and Coconut Muffins

Pineapple and Coconut Muffins Prep time 5 mins Cook time 20 mins Total time 25 mins   Author: Katrina Recipe type: Muffins Serves: 12 Ingredients ⅓ cup vegetable oil 2 eggs 1 cup sour cream 1 tsp vanilla extract 2 cups plain flour, sifted 2 tsp baking powder, sifted ¾ cups caster sugar ¾ cups […]

Continue Reading...

Banana Pecan Muffins

These muffins were delicious warm, very light and fluffy with a crusty top. Remove the nuts from these muffins so then they can be added to school lunch boxes.  Perfect for freezing. Banana Pecan Muffins Prep time 10 mins Cook time 15 mins Total time 25 mins   Author: Katrina Recipe type: Muffins Serves: 12 Ingredients […]

Continue Reading...

  • Lauren

    Just made these but without the pecans and due to a recent event with my oven I am attempting them in the webberQ. ReplyCancel

    • Hope they turn out tasty!!!ReplyCancel

      • Lauren

        They are the yummiest muffins, they burnt slightly on the bottom but the kids have munched through them. ReplyCancel

Super Easy Roast Pumpkin Soup + Soup Freezing Tips

Donna Hay’s Roasted Pumpkin Soup is THE most easiest pumpkin soup I have ever made.  Also helps that it is really delicious too!  If you haven’t made your own pumpkin soup before I really recommend you try this one! I made a double batch so I could place left overs in the freezer.  I will show […]

Continue Reading...

  • Kirsty

    I have made this before myself and think it is absolutely delicious!ReplyCancel

  • Christeen

    How did you know that I just this morning bought 11.5kg of pumpkin for $1.05 to make and freeze pumpkin soup for the winter?  Yep great deal at the local Fruit and Veg shop.  $0.09/kg!!!  Will it work for the other types of pumpkin?ReplyCancel

    • That’s an awesome deal!!ReplyCancel

    • Kirsty

      I’ve made with another type and it worked out well.  I chopped it up more though as it was too big.ReplyCancel

    • works for all pumpkin… kent is my favourite!ReplyCancel

  • Judiannd

    Hi Katrina

    If you can give me any tips on how you overcame your fear of public speaking I would greatly appreciate it.

  • hilarious and snap that is scheduled post this week!!! same soup, same freezing!!!!!! I will change the soup now I have many many samples as its my ‘go to’ for work….ReplyCancel

  • Tanya

    Donna Hay’s roasted pumpkin is so good & what’s even better is the whole family loves it :) ReplyCancel

  • Sally

    I freeze my soups this way too (Antartica tops are great for the initial freeze!!!) and most other of my freezer meals go in flat too. Then stored in a small SAMLA (Ikea) container in my freezer!
    (And I had the exact same food processor for years. Dont drop the motor part…it doesn’t like it!)ReplyCancel

  • Rae_2908

    Made it last night and you’re right!  So easy and delicious.  Thanks for finding it, and posting it
    for us! I also used your freezing techniques – you’re amazing – thank you!!!!!ReplyCancel

    • thank you happy to share my tips and I think one of the best recipes is one that is recommended.ReplyCancel

  • [...] to make soups with, I have made this soup from Donna Hay in the past, and it was really delicious. Super Easy Roast Pumpkin Soup + Soup Freezing Tips » The Organised Housewife. With my Pumpkin Soup i always add a can of Condensed Milk & Curry Powder. I just love the [...]ReplyCancel

  • I have a pumpkin soup recipe I just love. But it involves a LOT of chopping, which is bad for my arthritis, so I don’t make it nearly as often as we’d like.  I’m going to give this one a try! Thanks for posting it (and the freezing tips).ReplyCancel

  • jess

    Thanks for recommending Kat – I don’t even like pumpkin soup but this looked so easy I thought I’d try it. I also roasted half a bulb of garlic to go into it, and substituted extra stock for the cream to make it low fat, and it was delish! Husband, baby, and toddler all loved it. Is it possible to re-use the freezer bags? or do any of your readers have other suggestions? I’m trying to cut down on how much plastic we turf… Love your blog, thank you!ReplyCancel

  • [...] Roast Pumpkin Soup – super easy and so yummy!! [...]ReplyCancel

  • Lexi

    Isnt that a butternut squash?ReplyCancel

    • no, it’s a butternut pumpkinReplyCancel

      • Hollie Pettit

        they are the same thing, in America they are called squash while in Australia they are called pumpkin.ReplyCancel

    • Hollie Pettit

      yes. also known as a butternut pumpkin.ReplyCancel

Lamb Rissoles

Lamb Rissoles Prep time 15 mins Cook time 15 mins Total time 30 mins   Author: Kat Recipe type: Main Meal Serves: 5 Ingredients 500g lamb mince 1 brown onion, finely diced 1 egg 1 tablespoon barbecue sauce ¾ cup dried breadcrumbs salt and pepper to taste Instructions Place all ingredients in a bowl Mix […]

Continue Reading...

Double Chocolate chip muffins

This is for the chocolate lovers!  These Double chocolate chips muffins are heavenly warmed with the chocolate inside melt just slightly, it’s a gooey treat. Double Chocolate chip muffins Prep time 12 mins Cook time 20 mins Total time 32 mins   Serves: 12 Ingredients 125g butter 125g dark chocolate, chopped 2 cups SR Flour […]

Continue Reading...

Banana Yoghurt Muffins

Banana Yoghurt muffins Prep time 5 mins Cook time 20 mins Total time 25 mins   Serves: 12 Ingredients 1¾ cups self-raising flour ½ cup caster sugar 1 cup natural yoghurt 1 egg ½ cup canola oil 1 tsp vanilla 3 large bananas, mashed Instructions Preheat oven to 180C Sift flour into bowl, add sugar, […]

Continue Reading...