The h2g2 Post Recipe
Created | Updated Mar 21, 2005
We are extremely pleased to announce that we have a new contributor to our little corner of the culinary world. Please welcome Master B who kicks off this week by opening his cupboard doors and letting us take a peek inside.
We would also be happy to feature your own personal favourite recipe but do remember that you should not submit anything which may be copyright. Send your suggestions or recipes to Shazz. Now, over to Master B:
Store Cupboard Essentials
When I say 'essentials', I mean that I find them essential, cooking - as I do - a lot of foreign and spicy foods. Obviously this list should be adapted to meet your own requirements.
On the Shelves
- An expensive bottle of Extra Virgin olive oil (I prefer Spanish, but tastes vary), for delicate salad dressings and so on.
- A cheaper bottle of Extra Virgin olive oil, for all-purpose drizzling and flavoured oils.
- A bottle of balsamic vinegar (spend as much as you can afford).
- A bottle of white wine vinegar.
- A jar of capers.
- A jar of wholegrain, medium-heat mustard.
- A jar of dijon mustard.
- A tube of tomato pureé.
- A bunch of spring onions.
- A couple of bulbs (as large as possible) of garlic.
- Sherry, vermouth, white and red wines.
- Chicken, beef and vegetable bouillon or stock cubes.
In the Fridge
- A tub of natural yoghurt.
- Chillies. I tend to use two different types: small, hot green 'finger' chillies, and larger, slightly milder red chillies.
- Fresh ginger.
- Lemongrass.
- Lemons and limes.
- Parmiggiano Reggiano, feta, a good cheddar and halloumi cheeses.
- Black olives.
Spices
- Whole: Cumin seeds, coriander seeds, cardamom pods, yellow mustard seeds, fenugreek (methi) seeds, green and black peppercorns, vanilla pods.
- Ground: Paprika, chilli powder, thai 7-spice, chinese 5-spice, garam masala, nutmeg. Buy ground spices in as small quantities as possible, always keep them sealed, and use them as soon as you can.
Herbs
- Fresh: Basil, parsley, coriander, thyme, mint, dill. Don't keep fresh herbs in direct sunlight and only water sparingly.
- Dried: Tarragon, oregano, sage. Never use dried basil, mint or coriander - they are horrible.
Next Week: Ben's Baked Eggs
