Inspired by nature: varied cooking with frozen food

Whether fish fingers, peas or spinach: the selection of frozen products is large and makes meal and pantry planning easier. The American marine biologist Clarence Birdseye discovered the phenomenon of deep freezing in the early 1920s. Then as now, freezing is a natural form of preservation that does not require any additives or preservatives. Birdseye first came into contact with the technique of rapid freezing at extremely low temperatures on a research trip to the Inuit. The principle is still the same today: on the one hand, shock freezing extends the shelf life of the food, and on the other hand, most of the ingredients are retained, even over longer periods of time.

Frozen food has many advantages

Frozen products are easy to portion. You can prepare as much as you need without having to use up the rest. This not only minimizes food waste, but is also good for the climate. In addition, shock freezing preserves the nutrients and freshness of the food as best as possible. In addition to fruit, fish and vegetables, the range at iglo is constantly developing and offers variety in the kitchen. The products can be easily used for any type of diet. Whether as a crunchy vegetable mix, creamy ready meals, fish variations or plant-based alternative products: the freezer compartment offers a wide variety of delicacies that are quick and easy to prepare.

Recipe idea: Asian vegetable rice with gourmet fillet red curry
(Source: www.iglo.de)

Ingredients:
– 1 gourmet fillet red curry
– iglo Asia Wok Mix
– 2 tbsp iglo Garlic Duo
– half a bunch of green onions
– 1-2 tbsp olive oil
– 160 g basmati rice
– 150 g red lentils
– about 500 ml vegetable broth
– Sesame

Preparation:

Preheat the oven including the baking tray to 210 degrees. Cook the red curry gourmet fillet in the oven according to the package instructions. Wash the spring onions and cut into thin rings. Brush a deep baking tray or a drip pan with oil. Add the rice, red lentils, the iglo Asia Wok Mix and two thirds of the spring onions to the drip pan and mix thoroughly. Mix water with vegetable broth, season with salt and pepper. Pour over the ingredients into the drip pan and stir. Put the vegetable and rice mixture in the oven with the gourmet fillet and bake for about 35 minutes. Mix halfway through and add some vegetable stock if necessary. Remove the vegetable and rice mixture from the oven, arrange the gourmet fillet on top, sprinkle with sesame seeds and the remaining spring onions and serve.