A large number of people (mainly Thermomix customers) have asked what my pantry staples are, so that it’s easier to make food ‘from scratch’ and additive free. I did put this list together rather quickly, so I will most likely be adding items to it again soon. Thank you Kirsty Keys (from BK Wines) for asking me about my pantry just this week, as it motivated me to complete my list.
Bakers Flour – for our ‘everyday bread’, I buy in 10kg bags (Foodland, Honest to Goodness)
Organic Whole Wheat Bakers Flour
Whole Buckwheat (to mill down for gluten-free flour)
Rye Flour (for sourdough starter)
Rolled Oats – for Thermomix porridge, Anzac biscuits, milling down as fillers for muffins/bliss balls
Quinoa – always soaked/cooked/then cooled and kept in the fridge for a quick lunch, with left over roast vegetable and feta cheese.
Instant Dried Yeast
Cornflour (I used to buy the Nurses brand as it was cheaper, but now I’ve found out that the White Wings brand is the only ‘corn’flour made of purely ‘corn’.)
Arrowroot starch – for gluten free cooking/baking, use as a thickner also.
Bicarb soda – used for cooking and cleaning (Bob’s Red Mill – Aluminium free)
Baking powder – to make Self Raising flour (Bob’s Red Mill – Aluminium free)
Cream of Tartar – to make Self Raising flour
Oils – Extra Virgin Olive Oil (cold pressed), Grapeseed Oil (for mayonnaise etc), Avocado Oil, Coconut Oil (I buy in 10L containers from Loving Earth ,
Vinegars – Apple Cider Vinegar (with the ‘mother’… see stockists here), white wine vinegar, red wine vinegar.
Coarse Sea salt / Rock Salt – to mill down in the Thermomix with a sheet of Nori (seaweed) to use as our everyday ‘table’ salt and for all cooking. We have Himalayan (Pink) Salt crystals in a grinder to use at meal times.
Coconut milk and Coconut Cream – full fat, always using in Indian cooking and in a dairy free coconut/caramel custard (see Quirky Jo’s recipe here )
Brown Rice (to have with curries) and Italian Aborio Rice (for risottos) and Basmati Rice
Organic Popcorn – to pop for school lunchbox fillers, I buy it 5kg at a time from Honest to Goodness.
Wholemeal pasta / spagetti
Honey / Peanut Butter / Vegemite / Homemade Jam.
Cans/Jars – Canned pineapple (for pizza), Baked Beans (Charlie still likes bought Baked Beans!), Tomato soup (I try to make, but handy to have store bought in a can!), Tomato paste (for pizzas, I try to make but again, sometimes needed urgently!) , Tuna in spring water, Red Kidney Beans (to make this amazing gluten free ‘magic bean’ chocolate cake)
Dark Chocolate blocks – to more expensive usually means better ingredients (ie Lindt chocolate), chop in the Thermomix to make own choc chips or mill in Thermomix to make ‘grated’ chocolate
Cacao beans / Cacao nibs / Cacao powder – see the differences here. I do have some Cacao butter sitting in my pantry ready to make my own chocolate one day!!
Honey (raw and local if possible, our bees aren’t providing much at the moment so we’re having to buy it)
Black Strap Molasses – I use this (along with brown sugar!) to add minerals to my homemade water kefir (ginger beer). My Gramps used this as a ‘medicine’ for almost anything… and he also used it mixed up with chaff to feed his cows!
Rapadura sugar / Stevia / Coconut sugar / Refined white sugar (for making jam to sell at road-side stall)
Pure Maple Syrup ($10 / bottle at grocery store, but so much nicer that Maple Flavoured Syrup, and better for you)
Dried fruit – I buy huge amount of dates (they are one of the few dried fruits you can get that don’t have sulphites added to preserve them)
– sultanas – bought in bulk from Honest to Goodness
– dried apricots – difficult and expensive to get sulphite-free, so sometimes I buy them from a supermarket, sometimes from a market, and sometimes we can buy apricots in bulk and make our own.
Nuts – I have huge jars stored high up in the pantry (away from kids that are allergic to nuts), peanuts, macadamias, cashews, almonds, walnuts.
Seeds – linseeds and sunflower seeds (for gluten-free bread and for bliss balls and muesli bars), Chia seeds, pepitas, sesame seeds.
Homemade preserved peaches/pears/apple
Rice Cakes and Vita Wheat Biscuits as fillers in lunch boxes – I don’t usually keep up with making all savoury biscuits from scratch! I occasionally make up a batch of sourdough crackers that are lovely and so good for you.
Spices – coriander seeds / fresh ginger / paprika / nutmeg (whole and ground) / cloves / chilli powder / cinnamon (sticks and ground) / ginger (ground) / cumin seeds and fegugreek seeds and mustard seeds (for Indian Cooking);
‘ all spice’ berries and cardamom pods (from Organic market) to make my favourite Chai Tea Concentrate; whole black peppercorns, curry powder
Hanging up on the wall by the stove – garlic / chillis (tied with string to dry, then you just grab one or two as you need them) / rosemary / thyme / bay leaves.
In large bowls I pop oranges / limes / lemons (locally grown lemons). I peel the lemons and use this zest to mill up in the Thermomix to colour and flavour custards/sorbets/ dressings etc. I pop sliced lemon in my water jug.
Currently I only have sage (HUGE amounts) and a bit of parsley and oregano in the garden, would love to have fresh basil!!
Fridge: Eggs (from our chooks)
Raw milk (we have a dairy cow! Other Adelaide sources are via a cow share program from First Fruits and a few dairies around Adelaide that sell ‘bath milk’)
Fresh veges and fruit
Thermomix Vegetable Stock Concentrate (recipe here)
Homemade Red Thai Curry Paste (Thermomix Everyday Cookbook recipe)
Homemade tomato sauce (recipe here) and homemade sweet chill sauce.
Homemade mayonnaise (garlic/egg/mustard/Grapeseed oil)
Cheese – Tasty cheese, Parmesan cheese, Philly Cheese (for dips)
Homemade Thermomix Natural Yoghurt (mix with honey and vanilla extract)
Freezer: Beans and Corn on the cob – grown and blanched and stored in plastic Ziploc bags
Homemade (Thermomix) chocolate and vanilla icecream
Leftover Thermomix sorbet in plastic containers ready for school lunches
A huge tub of frozen homemade mini pizzas, scrolls, rolls ready to grab for school lunches
Breadcrumbs – crusts of our homemade bread, milled down in the Thermomix and stored in freezer in Ziploc bags
Ziploc bags filled with peeled frozen bananas / blackberries (home grown)/ raspberries (home grown)
Note: this pantry/fridge/freezer has developed over a few years (ie I’ve had a Thermomix for nearly 3 years now, prior to having the Thermomix I would never need or use 1/2 of the above ingredients). Also my amazing husband and father-in-law are the one’s providing the raw milk / grass-fed beef / fresh eggs / home grown fruit and vegetables.
.. and just a photo to show you how real food cooking and ‘making everything from scratch’ is MESSY… you are continually in the kitchen making messes and cleaning up messes!