Search
  • Catia Pacheco Castro

Pantry Essentials


Hello friends. I seem to be getting many emails from you asking about what's in my pantry. Depending on your nationality, cooking skills and commitment, this could vary greatly. I thought it would be fun to devise a list of items that I always have at home, with the hope that it would at least help you whip up a meal in a moment's notice. I have also clarified what I always use in recipes.

This list is non-exhaustive, of course. I just list what I always have at hand. Hope this helps. XOXOXO

Dry:

Linguine

Ziti/Rigatoni

Macaroni

Par-boiled long grain rice

Basmati rice

Arborio rice

All purpose Flour

Seasoned bread crumbs

Panko breadcrumbs

Croutons

Fresh Herbs and Spices:

Bay leaves, If you can find these fresh, they are much better

Oregano, dry and fresh depending on recipe

Garlic, fresh and powder

Whole black peppercorns ( invest in a grinder, the pre-ground stuff just doesn't cut it)

Sea salt, course and fine

Cumin

Cinnamon

Basil, Fresh-always

Parsley, Italian flat leaf, fresh always

Corriander/Cilantro, fresh always

Nutmeg

Saffron threads

Pimenton dulce, Sweet paprika powder ( Spanish or Portuguese)

Crushed red pepper flakes

Fennel

Thyme, fresh

Rosemary, fresh

Tarragon, Fresh or dry

Sweetners:

Granulted/caster sugar

Light/ dark brown sugar

Agave syrup

Maple syrup

Baking:

Baking powder

Baking soda

Instant dry yeast

Cream of tartar

Geletin powder/ leaves

Pure vanilla extract

Almond extract

Nuts and seeds:

Walnuts

Almonds

Pistachios

Macadamia

Seasame seeds

Pine nuts

Marachino cherries

Canned:

Cannellini beans

Coconut milk

Red kidney beans

Romanesco Beans

Black beans

Chickpeas/ Garbanzo beans

Black eyed peas/ beans

Italian plum whole/ chopped tomatoes

Anchovies in olive oil

Tuna in brine/oil

Oils, fats, fresh and dairy:

Salted/ unsalted butter, ( In recipes I always use unsalted unless otherwise specified)

Whole milk

Mature cheddar

Mozzarella

Grana Padano

Parmigiano Reggiano

Chouriço, I add it to almost everything!

Full fat bio-live yoghurt, great for marinating lamb

Full fat double cream

Lard

Vegetable oil

Extra-virgin olive oil, preferably Portuguese

Sesame oil

Olives, Kalamata variety

Sauces and liquids:

Red wine vinegar

White wine vinegar

Balsamic vinegar

Sherry vinegar

Noilly Prat dry vermouth, non-substitutable

Portuguese dry white wine, Vinho Verde

Brandy

Pale Lager/beer

Vinho do Porto, Port wine

Red wine, Portuguese preferable :)

Worcestershire sauce

Fish sauce

Light/ dark soy sauce

Oyster sauce

Stock cubes, chicken, beef and fish

Condiments:

Kalamata olive paste

Pesto

French's American yellow mustard

Frank's Red hot sauce

Ketchup

Mayonnaise

Tomatoes:

Tomato paste, double concentrate, I like Cirio brand

Italian peeled plum tomatoes

Fruits,Vegetables, Eggs:

Eggs, Free-range deep golden yolks

Lemons, large unwaxed

Limes

Mushrooms

Onions

Potatoes

Frozen:

Peas

Spinach

Clams

Shrimp/ prawns

Chicken/ beef stock, homemade


0 views

Crawley,West Sussex UK

©2017,2018,2019 by The Purple Door Supper Club. Proudly created with Wix.com