Store cupboard basics for spring and summer

Latest Articles

Store cupboard basics for spring and summer
Page Previous 1, 2

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu May 08, 08 10:25 pm Post subject:
Oh, and a jar of that cheaty garlic and cheaty chilli is handy. As is marigold boullion for making a quick soup with garden veg.

Helen_A

Joined: 26 Jan 2005
Posts: 1548
Location: MK, Bucks.

Posted: Thu May 08, 08 10:30 pm Post subject:
Pasta, noodles, miso, tomato paste or sundried toms, oils, vinegars, dried chickpeas, lentils. Selection of spices. I've got various seaweeds in there as well atm. Helen_A

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Thu May 08, 08 10:32 pm Post subject:
I'm not good with seaweeds. I can recognise most of them, but I don't like lava much and am not sure what else to do with it. What do you have? and what do you do with it?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Thu May 08, 08 10:33 pm Post subject:

Jonnyboy wrote:

Oh, and a jar of that cheaty garlic and cheaty chilli is handy.

As is marigold boullion for making a quick soup with garden veg.

You are Delia Smith and I claim my five pounds. You can make potato salad with tinned spuds too.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu May 08, 08 10:36 pm Post subject:
Don't forget the frozen iceland pickled cabbage

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18409

Posted: Thu May 08, 08 11:24 pm Post subject:
Chick peas in the storecupboard all year round. In winter for stews etc; in summer for hummus.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Thu May 08, 08 11:29 pm Post subject:

Jonnyboy wrote:

As is marigold boullion for making a quick soup with garden veg.

I'm inclined to the Elizabeth David view that the majority of vegetable soups are better made with water rather than stock.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu May 08, 08 11:36 pm Post subject:
I'm not.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Thu May 08, 08 11:40 pm Post subject:
Dissing Saint Elizabeth now? Duels have been fought over less.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri May 09, 08 12:14 am Post subject:

sean wrote:

Dissing Saint Elizabeth now? Duels have been fought over less.

Hey ho, if I have to make great soup and kick your soft devon ass so be it.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 09, 08 6:20 pm Post subject:

It doesn't really count as storecupboard, but a few pots of herbs stuffed in a any old sunny bit of ground (or a couple of large pots) will really make a difference to summer meals, and be ready for sinpping in just a few weeks - chives in potato salad, rosemary roast spuds and lamb, parsley in everything, basil in tomato salad, mint on new potatoes and in mousaka (and pimms!) sage tempura, thyme with chicken, and herby breads are all summer things, I reckon - I don't grow enough basil for pesto (nowhere near) but I reckon what I do grow makes the biggest difference of all the things I grow, and what I would least want to be without on tap (and are very expensive to buy, and really need to be fresh)

LynneA

Joined: 25 Oct 2006
Posts: 4893
Location: London N21

Posted: Fri May 09, 08 6:47 pm Post subject:
cous cous - an easy to carry packed lunch as it can be made up at work spring onions, salad leaves and Paris Market carrots in troughs by the back door.

Thriftycook

Joined: 16 Jul 2006
Posts: 71
Location: Worcester

Posted: Fri May 09, 08 6:59 pm Post subject:

sean wrote:

Jonnyboy wrote:

As is marigold boullion for making a quick soup with garden veg.

I'm inclined to the Elizabeth David view that the majority of vegetable soups are better made with water rather than stock.

I'm not, which is why my freezer is always stocked with homemade chicken stock year round.

Spring-summer staples -olive oil, garlic, fresh herbs, sun-dried tomatoes, anchovies, couscous and bulghar and loads of lemons -can't manage without lemons.

Talking of Elizabeth David reminds me of a piece she wrote in 1960 - Fast and Fresh from An Omelette and a Glass of Wine where she describes her basic basic storecupboard. It contains -
eggs, onions, tomatoes (including tinned), lemons and oranges, parsley and bread. Olive oil, olives, anchovies, white beans and lentils, some cured sausage or bacon, rice (risotto and long grain), herbs and spices, dried apricots, raisins, Parmesan, almonds, walnuts and tuna, honey, jam and butter.

Supplemented with copious seasonal fruit and veg, milk, coffee and wine (and ED would have had plenty of that around) and I think you have a great basis for many excellent meals.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Sat May 10, 08 6:39 am Post subject:
we ate a lot of sweet chilli dipping sauce last year with lightly cooked fresh veggies to dunk in.

growingafamily

Joined: 18 Mar 2006
Posts: 75
Location: Fife

Posted: Tue May 27, 08 1:01 pm Post subject:
must keep in a good sized supply of sugar to make jam, preserves, cordials whenever some good forage turns up ! (and bottles and jars LOL)

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page Previous 1, 2
Page 2 of 2

View Latest Posts