I guess I first really started to get into
cooking when I moved away from home. I had an interest and a basic knowledge of
food before I left and this seemed to intensify when I started to completely
fend for myself. The only reason I
mention this is, is that when I was packed off to Uni my mum gave me a box
which she called ‘The Store Cupboard'. The box contained all the herbs, spices
and ingredients which you use on a regular bases. It is also the stuff that’s going to be able
to sit around for a while.
Here’s what I like to always have in my
kitchen:
Tinned:
- Tomatoes
- Kidney Beans
- Chick Peas
Dried Herbs & Spices:
- Basil
- Oregano
- Coriander
- Cumin
- Mustard Seeds
- Turmeric
- Curry Powder
- Garem Masala
- Chili Powder
- Paprika
- Smoked Paprika
- Chinese Five Spice
- Bouillon/Stock Cubes
- Black Pepper
- Sea Salt
Oils & Sauces
- Extra Virgin Olive Oil
- Sunflower Oil
- Sesame Oil
- Balsamic Vinegar
- Soy Sauce
- Mustard
- Mint Sauce
- Chilli/Tobasco Sauce
Other Bits
- Dried Pasta
- Rice
- Cous Cous
- Dried Noodles
- Jarred Pesto, Olives & Sundried Tomatoes
- Tomato Puree
- Mixed Seeds/Nuts
- Creamed coconut
There’s a few ingredients on that list that are undeniably way better fresh (basil, Coriander, Chilies etc) but its nice to have a back up if you don’t have fresh. Another thing that’s nice about dried herbs and spices is that they are considerably cheaper and being on a budget this is a massive plus.
Now I’m not saying everyone should run out
and buy all the ingredients on that list, I think its better to gradually add
to it as you go and eventually you will get to know what you use regularly and
build your own store cupboard.