Our Larder

The Larder

Here is what we regularly keep in our larder/ cupboards/ drawers/ random jars that act as launch-pad for the Beach House dishes.  “Houston!  We have turmeric!”

We like to keep them well stocked and raring to go…….

This represents a list of ingredients that have been built up over time, many store very well, but things like spices must be kept in a well sealed jar and used reasonably quickly.  They’ll just lose their flavour otherwise.

We buy most locally if we can, we are lucky to be surrounded by awesome honey producers.  We also like to use the co-operative Suma for dried herbs and spices.

SPICES! – We are mad about them, ground or seed, in a good way:

Cumin, coriander, ras el hanout, sumac, turmeric, chilli, cayenne,  garam masala, cinnamon, fenugreek, fennel, cardamom, mustard seeds (yellow and black), asafoetida, clove, star anise, noras, paprika (smoked and sweet), good curry powder, nutmeg.

 

PASTES/ PRESERVES/ BOTTLES - This set of beauties pack a real flavour punch:

Honey, tahini, molasses, peanut butter, barley extract, marmalade, marmite, good red wine, good white wine, sherry, port, orange blossom, rose water, wasabi, soya sauce, mirin, rice vinegar, balsamic vinegar, red and white wine vinegar, apple cider vinegar.

 

DRIED FRUITS - Such sweet things and so much better than sugar:

Date, raisins, figs, prunes, apricots, apples, sun dried tomatoes.

 

OILS - Richness and vital lubrication:

Olive, vegetable, rape seed, walnut, sesame, avocado, chilli, sunflower, ground nut, ghee.

 

PICKLES/ JARS - Gherkins, capers, olives, chutneys and jams, always marmalade, dijon and wholegrain mustard.

 

SNACKS – Things that make you go mmmmmm!

Dark chocolate, nachos, wasabi peas, bombay mix, baked chickpeas, japanese rice crackers.

 

POWDERS - Funky coloured things in bags and boxes, which are normally super healthy:

Wheatgrass, barley grass, spirulina, cacao, live yeast, baking powder, bicarb of soda, vegetable stock

 

GRAINS/ OTHER DRIED STUFF - Where would we be without stodge and balast?!

Pasta (brown and green), polenta, brown rice, many different beans, pearl barley, oats, quinoa, cous cous, bulgar wheat, wild rice, wheat germs, muesli, buckwheat, rye flour, wholemeal flour, gram flour, coconut flour, corn flour, lentils, mung beans, alfalfa, egg noodles, rice noodles, porcini/ shiitake mushrooms, seaweed, nori sheets.

 

NUTS/ SEEDS - We are very nutty and seedy here:

Sunflower, sesame, pumpkin, linseed, poppy seed.

Almond, walnut, cashew, hazelnut, peanut, macadamia (if we’re flush), pine nuts, pecans, hemp seeds, pistachio, coconut, brazil.

 

 

 

‘ERBS - Where would we be without these leaved wonders?!:

Rosemary, thyme, basil, chervil, tarragon, mint, ginger mint, dill, curry leaves, Thai basil leaves, oregano, dried mixed herbs, sage, bay leaves, marjoram, dried nettle.

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