contents of a kitchen’s cupboards
it was a lovely sunny weekend in london but i spent most of it inside – i had an essay deadline that i needed to meet. so, what better reason than that to go through my kitchen cupboards, cleaning them, throwing away out of date things and spotting others which i really should use.
these are the top 5 things to get into my cooking over the coming month:
goji berries – these were massively hyped as a super-berry at the end of last year so i picked up a packet to include in my blogging by mail parcel, plus an extra one for myself. having opened them to take the photo, and therefore only just having tried them, unless david is a fan of the flavour, or i can find a way to disguise it, i think these super-berries might end up in the bin! they have an odd taste, almost like that of green tea. accompanied by seeds that get stuck in your teeth. i’m really not keen.
edit: the goji berries ended up in the bin.
white urid dal – these are the only lentils in my cupboard that i’ve not tried and i really must – i think they’ve been there for several months now. apparently they are particularly good in creamy soups and dumplings.
valsamica - aged balsamic vinegar, port and vanilla extract, i’ve not tried this yet and really should!
spaghettata indivolata – i bought this in italy last year and it’s a mix of dried herbs, chilli capers and garlic slices which you cook in oil and toss with spaghetti. it smells potent!
napa valley belgian chocolate sauce with cabernet sauvignon – this was a gift from my friend kirsty and really shouldn’t be too difficult to use up! i’m thinking strawberries and vanilla ice-cream
i also thought it might be quite interesting to list what i have in my cupboards – I find this sort of thing fascinating and remember reading a similar post by sam from becks & posh. and if you have any thoughts on ways i can make use of any of the things on the list, especially those top 5, let me know!
store cupboard staples
arborio risotto rice
basmati rice
brown rice – long grain and short grain
red camargue rice
paella rice
pudding rice
white rice – long grain
aduki beans
bulgur wheat
pearl barley
wholegrain brown barley
couscous
farro
lentils – red, yellow, green, puy and white
coarse polenta
egg noodles
rice noodles
conchigliano rigatti
lasagne sheets
linguine – x2
penne
penroni gigantic
spaghetti
tortiglione
tins, jars etc:
butterbeans - tinned
chickpeas – tinned x2 - i much prefer tinned chickpeas to dried ones
white crab meat – tinned x3 – this is surprisingly good and a great standby for a quick linguine supper
kidney beans – tinned x2
pilchards in tomato sauce
vegetable suet – x2
chopped tomatoes – tinned x8
vongole in brine
flours:
00 flour – for making fresh pasta
corn flour
gram flour – made from chickpeas
plain flour
rice flour
self-raising flour
stoneground wholemeal flour
white bread flour
herbs and spices
black peppercorns
ground white pepper
green peppercorns in brine
pink peppercorns in brine
coarse sea salt – x2
maldon sea salt crystals
table salt
vegetable bouillon powder
porcini stock powder
basil
bay leaves
bouquet garni
curry leaves - frozen fresh ones
herbes de provence
kaffir lime leaves - dried plus frozen fresh ones
mint
mixed herbs
oregano
parsley - dried plus fresh frozen
rosemary
sage
thyme
asafoetida
caraway seeds
cardamom pods
cayenne pepper
chilli powder
chilli flakes
chinese 5 spice
cinnamon – powder and sticks
cloves – powder and whole
coriander – powder and whole
cumin – powder and seeds
fennel seeds
fenugreek
dried galangal slices
garam masala
ground ginger
kalonji (aka nigella or black onion seeds)
mustard seeds – black and white
nutmeg – ground and whole
paprika
hungarian paprika –x2, each a gift from friends who visited hungary
hot smoked spanish paprika
poppy seeds
saffron strands
sesame seeds
star anise
thai 7 spice
turmeric – powder and dried slices
cajun seasoning
moroccan seasoning
spaghettata indivolata
sauces and flavourings
oils:
extra virgin olive oil for salad dressings etc
extra virgin olive oil with chilli
olive oil for cooking
pumpkin seed oil
toasted sesame oil
sunflower oil
sunflower oil for deep-frying (it’s been used once but will be fine a second time)
walnut oil
vinegars:
balsamic vinegar
cider vinegar
raspberry vinegar
red wine vinegar
rice vinegar
sherry vinegar
white wine vinegar
savoury flavourings:
anchovies
artichoke and almond pesto
aubergine pickle
branston pickle
chairman’s hot and brown nutty sauce
capers – in brine and salt
caper and mushroom pesto
chianti jelly
chilli – normal and roasted chillies
round chillies in oil
citron and coriander tagine sauce
spicy pear chutney and cherry tomato and apple chutney – both made by my friend dom
thyme infused blackcurrant chutney - from dora at the purple fig
coconut – milk, cream and creamed block
colman’s english mustard powder
cornichons
dijon mustard
fennel and pistachio pesto
ghee
hp sauce
jalapeno chillies
lea & perrins
mayonnaise
brown rice miso paste
nam pla – thai fish sauce
black olives – in oil and in brine
oyster sauce
hot peppadew peppers – x3 - i fell in love with these a few years ago and always feel nervous when they start to run out so I don’t let them!
pine nuts
dried porcini mushrooms
smoked paprika, mint and pine nut pesto
dark soy sauce
light soy sauce
light tahini
tamari sauce – x2 – this is a wheat-free version of soy sauce
tamarind paste
thai curry paste – red (x2) and green
tabasco sauce
tomato ketchup – heinz of course!
tomato puree
sundried tomato paste
wholegrain mustard
dried yeast
sweet flavourings:
napa valley belgian chocolate sauce with cabernet sauvignon
preserved ginger
honey – x2
marmalade
marmite
crunchy peanut butter
rhubarb and ginger jam - made by my friend dom
golden syrup – x2
maple syrup
treacle
baking
caster sugar
golden caster sugar
demerara
icing sugar
dark muscovado
light muscovado
white sugar
baking powder
bicarbonate of soda – x2
chocolat de patisserie
cocoa powder
condensed milk – x3 (why?!?)
cupcake/muffin cases
food colourings - various
gelatine – powder and leaf sheets
jelly
orange flower water
rosewater
silver balls for decorating cakes
vanilla – essence and paste
almonds – whole, blanched and sliced
dried apples
spicy toasted broad beans
cashews
goji berries
pistachios
dried peaches
prunes
jumbo raisins and sultanas mix
raisins
walnut halves
drinks
earl grey tea
sainsbury’s red label tea
green tea – bags and loose
green jasmine tea
hot chocolate – green & blacks and montezuma’s
lemon tea
rosehip and hibiscus tea (unopened and bought, i think, to make a flavoured syrup for a fruit salad)
peppermint tea