#storecupboardstaples

[easyfoodieblog]

Things you should have in your cupboard

Salt grinders (salt grinder from Tescos £2.70 100g to refill (Tidmans coarse rock salt 500g £1.80) lasts for forever

Schwartz black pepper grinder 35g £3.00 refill Tesco black peppercorn 50g £2.60 lasts for forever

Schwartz garlic granules 50g £2.00 lasts for forerver

Sarsons malt vinegar 250ml £1.15 lasts for forever

Lea & Perrins Worcestershire Sauce 150mk £1.70 put in the fridge & it’ll last more than a year

Pesto 190g £3.35 place in freezer, use as needed from freezer

Amoy light soy sauce 150ml £2.00 best before end see cap (lasts forever)

Blue Dragon fish sauce 150ml £1.75 (mostly anchovy) lasts forever

Peri Peri lemon & herb sauce 500g £4.00 lasts 1 year once opened & then refrigerated

Unusual things it might be useful to have

Capers 120g £2.00 once opened consume within 1 year

Pitted green olives in brine 340g £1.10 once opened store in refrigerator for 1-2 years

Whole pickled gherkins 680g £1.75 once opened store in refrigerator for 1-2 years

Apple sauce (Tescos 270g 80p once opened store in refrigerator for 8 weeks)

[totallyoffourgrid]

Bit of baking today, chocolate crunch and Egyptian butter cookies really simple to make #baking #storecupboardstaples #selfreliance #offgriddreaming #chocolatecrunch #buttercookies #isolationbaking https://www.instagram.com/p/B_qYrtaJhUg/?igshid=a5i3qejpk4q

[ettascorner]

Smoky bean chili

Sometimes you just need a comforting meal that is made from your store cupboard, that doesn’t take hours, that’s comforting and healthy. We stumbled upon this idea last summer and have evolved it into a weekly favourite. It’s super versatile and can be eaten as a traditional chili with rice, cheddar, spring onions, avocado and coriander or as fancy beans on toast, served on German rye bread with vintage cheddar, jammy eggs and spring onions. So good! (See below for recipe)

Serves 5 adults Prep >10mins Cooks 20-30mins Ingredients: – 1 large onions finely diced – 2 garlic cloves, minced – 1tbsp tomato puree – 1 heaped tsp chipotle flakes (or smoked paprika if you are cooking for kids) – 2 tsp ground cumin – 1 tsp ground coriander – Olive Oil – 2 tins mixed beans in mild chili sauce – 1 tin black beans, drained and rinsed – 1 tin cherry tomatoes (in the summer I like to roast my own tomatoes instead. Simply roast 300g cherry tomatoes, seasoned with salt and pepper and drizzled with olive oil at 190˚C for 20-30 mins until starting to char) – Salt and pepper To serve: Brown rice, grated cheddar, spring onions, avocado, coriander, toast, fried egg, boiled egg... Method: 1. Heat about 2 tablespoons of olive oil in a saucepan and fry the onions for five minutes or so, until they start to soften and go transluscent. Add the garlic and fry for a further 2-3 minutes. 2. Add the spices and tomato puree and fry for a further 2 minutes until nice and fragrant.  3. Add your cherry tomatoes and simmer for 10 minutes until they start to reduce down.  4. Add the beans and cook for 15-20 minutes on a medium heat.  5. Season with salt and pepper. Done! This is one of those dishes that tastes better the next day! So delicious. 

[sinn0cence]

Hello Monday! Time to give my hair some pampering. Guess what we're making? #homemade #homespa #storecupboardstaples #pantryfriendlyingredients #diy #ahairaffair https://www.instagram.com/p/BwQIgh7gpuX/?utm_source=ig_tumblr_share&igshid=1ti0lim4e3mlx