Pantry Essentials – basics you need to get started
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With the right pantry essentials in the cupboard, you can easily throw together an a delicious meal rather than relying on takeaway or frozen meals.
You don’t need everything on the list to start, just build your pantry as you go…
Once you have everything you need from the list, print off a copy and tape it to the inside of your pantry door. Mark off items you need to replace as you use them.
Tips:
- You don’t need to buy fancy jars and labels – it’s not cost-effective, and no one really cares how your pantry looks.
- Group items together so you can find them easily (canned goods together etc);
- Buy cheaper non-home branded labels to start. For example, Woolies have home brand diced tomato cans for $0.60 vs Imported cans for $2.00.
- When restocking items, put the older items to the front so they get used first. Think FIFO – First In (the Pantry) First Out
PANTRY ESSENTIALS
SPICES & HERBS OILS & VINEGARS ETC.
Salt with Iodine: Iodized salt is the easiest way to get iodine in your diet. (Read more about Iodine here.)
Peppercorns: For your tomatoes on toast or to add flavour to your dishes.
Bay Leaves: – Use in sauces, soups or try Bay Leave Tea
Cumin: – Add to roast veggies or meats. Try a little in Greek yoghurt.
Chilli Flakes: – A simple way to add heat to any dish – they keep for ages. I love it on Pizza!
Cinnamon – From sweet dishes to slow-cooked lamb. A great staple
Turmeric – This yellow spice is great with coconut milk in curries.
Sage – Sage butter drizzled over ravioli is amazing!
Oregano – Is great with tomatoes think Beef Ragu or pizza.
Nutmeg – This can be used in both sweet and savoury dishes.
Black Beans – For Chilli, Soups or Burrito. Anything with tomatoes.
Paprika – Sprinkle over devilled eggs or use as a meat rub.
Sumac – This is the secret weapon for anything roasted.
Harissa – A great match with tomatoes and chicken breast
Ginger, ground – Best for baking (fresh is better for savoury dishes)
Cloves, whole – For slow-cooked dishes or Christmas Glazed Ham. (remove the cloves before eating!)
CANS & JARS
Chickpeas & Lentils – Use with slow-cooked curries or soups
Diced Tomatoes – For soups, beef ragu, Shakshuka
Coconut Cream – Awesome for Thai curries like this Amazing Chicken Curry
Patak Rogan Josh Paste – A staple base for Curries. (I don’t like jar sauce, this is an exception. The combination of spices is fantastic. Make sure you get the paste not the simmer sauce – trust me.
Corn – Add a crunch of freshness with corn kernels to salsa or salads.
OILS & VINEGARS ETC.
Canola Oil – Heats at different temperatures & has no overpowering taste.
Olive Oil – Use to dress salads, a little goes a long way.
Sesame Oil – Gives a nutty flavour to dishes. Great for Asian dishes
Apple Cider Vinegar – Dressing for salads or a marinade for meats
Balsamic Vinegar – Brilliant with tomatoes, cheeses and much more
Worcestershire Sauce – Stews, pies, marinades, Bloody Mary anyone?
Soy Sauce – Light & Dark. Perfect for stir-fries and marinades.
Maple Syrup – Pancakes, Glazed Ham, on Roasted Pumpkin
Kecap Manis – Indonesian dishes i.e., nasi goreng or marinated chicken.
Bi-Carb Soda – Use in cakes, and muffins as well as cleaning!
OTHER
Curry Powder – For curries & use to spice up roasted veg or soups.
Corn-starch – To thicken sauces or soups.
Plain Flour – Flour with no raising agent – for pancakes, basic biscuits
Self-Raising Flour – For cakes, muffins, self-saucing puddings
Caster Sugar – Fine white sugar that dissolves easily.
Grains – Cous Cous, Quinoa, all the kinds of Rice.
Panko Breadcrumbs – Make meatballs or a light crumb for chicken.
Tomato Paste – To add a boost of flavour to sauces or for a Pizza base.
Stocks – Powdered stocks for sauces, and soups. They keep for ages.
Cocoa Powder – Brownies, Hot Cocoa, chocolate any really.
Demerara Sugar – dark syrupy sugar great for desserts.
Vanilla Essence – for baking or making flavoured yoghurts or ice cream.
The best thing about having the pantry essentials in handy is that you just need to buy fresh produce occasionally and you can whip up a quick meal or something to satisfy your sweet tooth.
Pantry Essentials Storage
An Instagram-worthy pantry is not necessary. Go for it if you have the money and the time. Kitchens should be functional, get in – get moving – get out.
#1 At the Top – make that your store
Items that you buy (when on special) in multiples go here. Put a mark on the items that you are currently using and have a duplicate in the ‘Store’ so when you are about to run out of something you know you don’t need to buy more immediately. Things like baking paper, tomato sauce, crackers etc.
#2 Oils, Cans and Spices
These are the items you will use on a daily basis so keep them at eye level with easy access.
#3 Baking
These are occasional items – either keep them at the back of the cupboard or if you have room, on their own shelf. I keep these items on the second lowest shelf.
#4 Keep heavy items at the bottom
Keep perishables like Potatoes, Sweet potatoes, Onions, Garlic & Ginger at the bottom. Don’t keep them in plastic bags as they sweat and can become slimly. Put them in a ventilated box and make sure you use them soonish after you buy them. They will sprout and go mouldy or mushy over time.
Shopping Lists
Stick a Getting Low On list on the inside of the pantry door, with a pen, so you won’t forget what you need to reorder. I like to add items to Woolworth’s online shopping website, it’s free and you can download the app to your phone so you always have the list with you when you are out and about (and you don’t have to shop at Woolies).
Storage Containers
You don’t need to tip everything in fancy uniform containers. Cute labels may look good but they can be expensive and time-consuming. Also, once you’ve ditched the packaging you lose the instructions or ingredient lists.
As long as you keep your pantry essentials grouped together you are going to be okay.
