Читать книгу Solo Food: 72 recipes for you alone - Janneke Vreugdenhil - Страница 10

YOUR VERY OWN GOLDEN PANTRY

coarse + fine sea salt

black peppercorns

dried herbs + ground spices (in particular thyme, oregano, bay leaves, cumin, coriander, chilli flakes + curry powders)

olive oil + rice or peanut oil

red wine vinegar, white wine vinegar + balsamic vinegar

Dijon mustard

harissa or sambal (Indonesian chilli sauce)

soy sauce

fish sauce

stock cubes and/or stock pots

Thai and/or Indian curry paste

pasta

basmati or jasmine rice + risotto rice

tins or jars of beans, chickpeas and/or lentils

tinned coconut milk

instant couscous and/or bulgur and/or quinoa

instant polenta (if you like polenta – some people hate it)

tins of peeled tomatoes

tinned tuna + anchovies (+ sardines, if you like)

olives in jars or tins

capers, packed in salt or vinegar

nuts (if you freeze them, they’ll stay fresh longer)

peanut butter (so you can always make a peanut butter and sambal sandwich)

onions + garlic

eggs

lemons and/or limes

fresh root ginger (you can also cut this into pieces and freeze)

fresh chilli pepper (at least, if you’re a chilli-head like me)

butter

yoghurt

Parmesan cheese (can also be frozen, grated or otherwise)

bread

pitta bread and/or tortillas and/or naan (all three can also be used as a base for pizza)

frozen peas and/or spinach

at least 1 portion of meat, chicken or fish