I thought that this page would be a good place to talk about the ingredients I use, why I use them, and where I buy them from. I pride myself on being able to cook on a budget, and to make the most of my storecupboard. Having a well stocked storecupboard is a bit of an investment but it means that during a weekly shop I only have to buy fresh ingredients, and I can do whatever I like with them through the week. Having separate spices in the cupboard means that I can make flavours from all over the world during the week, without having to spend more money on specific spice mixes; and they can also double up for baking ingredients.
So here we go...
Rapeseed oil
I use this all the time and keep olive oil for flavour and eating cold as a dressing or a salad. Rapeseed oil is become more widely available, and often makes up 100% of what is labelled vegetable oil - just have a look at the label. This is very good for you, as you can read here.
Cornflour
Always handy to have around for thickening sauces and I use it to thicken a white sauce as an alternative to a roux based sauce. The roux sauce is of course the more luxuriant etc. but that's not always what you want, especially on a week night, or in a dish, such as lasagne or cannelloni, which is already rich with other ingredients
Arrowroot
A thickening agent, like cornflour, that can be used when you want a clear rather than cloudy sauce.
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