Life has been crazy here since Christmas in both a work and personal sense, hence lack of blog updates. There are big, exciting changes afoot and it means our cupboards are beginning to run low. All intentional you’ll understand. It’s made me realise what I class as staples in the cupboard and wonder where on earth that tin on chickpeas came from. I can’t stand the things.
As the snow settles thick outside what you have in your cupboards seems even more important, especially if you can’t make it to the shops. We will however try to avoid the end-of-term concoction of pasta with baked beans we may have eaten once or twice at university.
Heinz baked beans
Ok, I have a weakness for these haricot beauties. There always has to be a tin in the cupboard, oh and they have to be Heinz. Don’t try to pass off any other brand, I can tell and I think they don’t taste the same. Hot buttered toast or a Full English isn’t the same without a spoonful of beans. Did you realise that they also class as one of your 5-a-day? Yes they do contain sugar and salt, but I think the fibre content makes up for it.
Bird’s custard powder was invented by Mr Bird so his wife, who was allergic to eggs, could eat custard. Come on, can you imagine apple crumble without custard? It’s not worth thinking about. Custard powder is essentially yellow vanilla flavoured cornflour (with a couple of other minor ingredients). You don’t have to just make custard with this powder. Replace 1-2 tbsp of flour in cakes with custard powder to give a lovely taste and extra fluffiness to the sponge.
We always have spaghetti and basics pasta in, but at the moment we also have orzo, macaroni and a giant couscous. Yes couscous is classed as a pasta. All types essential in my book for making a quick dinner, salad or bulking out soup.
Vanilla paste & extract
Unsurprisingly given my job I’m never short of vanilla in the house. I rarely buy the pods any more, though you may spot one in the photo, as they work out quite expensive and prefer to buy the vanilla paste. If you haven’t tried the paste I wholeheartedly recommend you do. It gives wonderful flavour to proper custard and biscuits. But don’t stop at sweet dishes, it also works well in marinades for meat.
Sugar – lots of
Granulated, caster, icing, muscovado, soft light, Demerara, you name it I can probably find a bag of it somewhere. Some sugars are interchangeable but some can make a significant difference to the taste and texture of a recipe. If you’ve run out of caster sugar for a recipe briefly blitz some granulated sugar in a blender.
This pungent sauce has the ability to turn a run-of-the-mill dish in to something far better. Hubs insists on sprinkling it on cheese on toast and I add it to most meat sauces. Forget umami paste, just use this sauce.
I used to be a huge fan of chopped tomatoes, until I realised passata gives better taste and texture to dishes. It makes a wonderful pizza sauce, but also makes a fabulous quick tomato soup. Only in the last year have supermarkets begun to sell their own brand passata and it is now as cheap (if not cheaper) than decent tinned tomatoes.
In reality I could go of for ever with all the ingredients I think a kitchen cupboard shouldn’t be without.
What do you see as store cupboard staples?
Disclaimer: The lighting in my kitchen makes it nigh on impossible to take good photos of the contents of my kitchen cupboards. Normal blogging and photography will resume soon.