There are some things I just wouldn’t be without in my kitchen. Mostly fresh whole food of course but there is the odd thing in a tin or jar that makes it’s way into my home on a regular basis.
Tinned tomatoes: I wouldn’t be without tinned toms in winter but in summer, whynot use the real thing? At least good quality tinned toms are canned when the tomatoes are at their nutritional best.
Tomato Paste: I prefer the salt reduced. Keep a small layer of olive oil on the top once you open it and it won’t go mouldy. You can freeze it too.
Tinned tuna: I wouldn’t touch tuna in oil with a barge pole as there are no guarantees the oil is not rancid. It’s much healthier in springwater and you can add oil yourself if necessary anyway.
Fresh garlic: Garlic is not pure white. It should have purple streaks through it.
Oats: Make sure they’re nice big fat oats.
Refried Beans: preferably homemade which freeze well but tinned will do in a pinch.
Olives: pitted kalamata are a staple and I often have some form of stuffed or marinated green as well.
Olive Oil: when coconut oil is the wrong flavour
Rice bran oil: for frying
Coconut oil: my main go to oil
Macadamia Oil: My standby for mayonnaise
Anchovies: Good quality Spanish anchovies
Capers: Make sure you get good quality. There is nothing more vile than a bad caper and little more superb than a good one.
Salt: I love salt. Murray River Pin is my standard but I also have a collection of other salts such as Tahitian vanilla salt, chilli salt, celery salt, merlot salt, garlic salt…
Nuts: Almonds, peanuts, walnuts, macadamias, cashews and pistachios
Dry fruit: Apricots, cranberries, sultanas and medjool dates.
Yoghurt: Usually Greek style
Bread Heels: I always have the heels of bread loaves in the freezer for whizzing up breadcrumbs.
Fish Sauce: a cheap one for cooking and Red Boat nuoc mam from Phu Quoc for dressing
Chilli sauce: Sriracha of course.
Peanut butter: crunchy.
To be continued…
[…] In the Kitchen […]
How do you make yoghurt? Just curious. I use Easiyo. Don’t you use yours any more?
I do use the thermos part but I don’t use the easiyo packets because they are basically powdered milk. I use a tablespoon of the previous batch and a litre of milk and prepare it in the thermomix (can also be done on the stove top) and then let it set in the thermos.
Hmn, how do you do it on the stove top, do you simmer it in a pan of water or something? (For us non-thermomix cooks!)
I will post my stove top yoghurt recipe on the main page after work today : )
[…] In the Kitchen […]
Hi ! Just discovered your website and love it. I wonder if you could tell me what the health issues are with powdered milk. Is it carageenan? or soy lecithin? I currently use easyyo, but suspect ‘normal milk’ would be better. But then again, its ‘normal’ pasturized, homogenised, At least its full fat!
Have you had any experience with yoghurt culture from cheeslinks?I have a pack it the freezer but have yet to try it.
Maybe I firts need to find a farm with real milk.
Hi Gill and welcome.
My first and foremost issue with powdered milk is that it is processed beyond the necessary. There is no reason for me not to use the real deal. In ‘Nourishing Traditions’ by Sally Fallon, it is mentioned that powdered milk contains damaged cholesterol which “appears to promote both injury to the arterial cells as well as pathological buildup of plaque in the arteries”. She goes on to say, in reference to powdered milk, that commercial dehydration methods oxidise cholesterol…rendering it harmful to the arteries. High temperature drying also creates large quantities of cross-linked proteins and nitrate compounds, which are potent carcinogens, as well as free glutamic acid, which is toxic to the nervous system.” The source for the last quote is referenced as Samuels, JL., “MSG Dangers and Deceptions”, Health and Healing Wisdom, Price-Pottenger Nutrition Foundtion, 1998, 22:2:28. See also http://www.truthinlabeling.com
If you’re still reading my long winded response…I have used lots of cheeselinks cultures, including yoghurt and have found them to be great. Cheeselinks are a great company to deal with too.
Good luck finding a farm. I used to have one but they stopped selling at the gate and I miss it terribly.
I certainly miss the macadamia nut oil from down under!
Howling Duck Ranchs last blog post..THIS SCRIPT IS NO LONGER SERVING DATA. UPDATE YOUR PLUGIN
It’s my favourite of all the oils. With the possible exception of a really fruit EVOO.
How do you make your yogurt, please? I’ve tried combining the thermomix and Easiyo thermos, but it didn’t quite work (it was yogurt, Jim, but not as we know it …) I’d love to know exactly how you’re doing it – as would a number of other thermomix fans with easyyo thermoses that I know 🙂
I’m guessing that the problem is that your yoghurt is runny? The bad news is, so is mine. Unless I get organised and mix in a teaspoon of gelatine, that firms it up somewhat. Hope that helps.
Hi: Do you have a list (hyperlinked to the description) of all you recipes? In particular the Thermomix ones? I know they are displayed with a short exerpt but requires a lot of scrolling.
Just reading this and, although somewhat late to the party ;-), I thought I’d add:
Natren plus (US company) do a ‘yogurt starter powder’ jar… I bought mine at a vitamin and supplement store in Sydney. One or two teaspoons of that and a litre of UHT milk (is that also bad???) into my yogurt maker, and Bob’s your uncle… not liquidy and much less acidic than bought plain yogurt here in Aus… much more like the milder European (UK) yogurts.