Читать книгу Milly’s Real Food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face - Nicola Millbank - Страница 16
ОглавлениеWHAT TO KEEP IN YOUR CUPBOARD
| VEGETABLES | Potatoes – sweet potatoes, new potatoes and Desirée for the best dauphinoise. Mushrooms: chestnut, shiitake, enoki, oyster – the weirder, the better. Do try different ones. Tomatoes in all shapes and colours, if you can find them – perfect as a light lunch with mozzarella and a staple for homemade tomato sauce. |
| OILS | Extra-virgin olive oil – the best you can afford, for drizzling. Rapeseed oil for cooking because it has a higher smoke point, which means it retains its nutritional qualities even after being heated. Toasted sesame oil makes Asian dishes really wonderful. |
| HERBS & SPICES | Chilli flakes, dried rosemary, thyme and oregano are my cupboard essentials and go into so many of my recipes. Chinese five spice, curry powder and turmeric lend themselves to lots of dishes, adding colour and a delicious depth of flavour. Ground and whole cinnamon works brilliantly in savoury and sweet dishes and drinks. Saffron is, without doubt, the most decadent, but a little goes a long way. Add to the cooking water when preparing rice for a fragrant dish or work into seafood pasta sauces. Salt must be flaked sea salt. Don’t bother with table salt to season your food, leave that for the pasta water. |
| BREAD & BISCUITS | ANYTHING – I’m pro-carbs. Pitta, bagels, tortillas, fluffy white loaf, crackers and oatcakes are my favourites and form the basis of an instant delicious lunch or substantial snack (there’s no beating a ham and cheese toastie when you’re starving and the cupboard is bare). Store bread in the freezer if you don’t manage to get through a whole loaf or pack in 3 days. |
