Читать книгу Milly’s Real Food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face - Nicola Millbank - Страница 17
ОглавлениеWHAT TO KEEP IN YOUR CUPBOARD
| EGGS | Free-range hen’s eggs (also duck eggs are tasty and available at a lot of big supermarkets). |
| CONDIMENTS | Stock jelly or cubes save dishes which need that extra oomph; soy sauce, oyster sauce, Sriracha (the only hot sauce worth its salt) and hoisin are all essential for Asian dishes; peanut butter – dollop into sauces and dips, fry with chicken and add to noodles and broth for an extra kick; Marmite – treat it like stock in stews and ragu, it adds a different element to a hearty dish; wholegrain and Dijon mustard work their way into almost every vegetable side dish of mine as well as salad dressings. |
| DRIED & GRAINS | Pasta: Love it all, but lasagne sheets are my cupboard essential. White and brown rice, Arborio risotto rice and pearl barley – different but my absolute favourite and pleasingly chewy. |
| TINNED | I always have jars of passata and tins of tomatoes – cherry, chopped or whole. They go into every Italian pasta dish and stew – I buy them by the truck-load. Coconut cream is much better than coconut milk, it has ten times more flavour. Chickpeas – a single tin of chickpeas can make a tub of homemade hummus; I also like to roast them and drench with hot sauce to make a tasty snack. |
