Before we get into this, I just want to say that I’m not saying that my way is the only way to organise a pantry. Absolutely not. The best pantry solution for you is a very personal thing. It depends on where you live, how often you like to shop, what you like to cook, the number of people in your household. So many things.
What I hope to achieve by sharing my method, is to give you a starting place, an idea. Think of it as a suggestion for you to adapt, discard and build on as you see fit.
a tour of my pantry, my freezer & my fridge
While I’m definitely not a super anal, organised freak, I do prefer things to be a bit less chaotic the older I get. This is my pantry in the country and I must say I feel spoiled to have so much space. I’ve divided it into a few different areas so I easily see what I have, and can have a quick look before I go shopping to know what need topping up.
After a moth infestation in Sydney a few years ago, I invested in a heap of inexpensive glass jars for Ikea. Not only did I get rid of my moth problem, my pantry instantly become more organised. Rather than little packets scattered everywhere with pegs to seal them, I could see all my ingredients.
my list of pantry essentials
Please don’t rush out and get everything on this list. It’s a guide to what I consider important for my style of cooking but it won’t be for everyone. Instead, have a read through and think about whether each item is something that you either already use or would like to start using.
oils:
good quality extra virgin olive oil – for salads and drizzling
cheaper extra virgin olive oil – for cooking (I buy in big tins and have a small bottle with a pourer to use)
peanut oil – for frying and where you need a neutral flavoured oil.
vinegar
sherry vinegar – You could live with only one vinegar, so I’d choose sherry because I find it the most versatile
balsamic – because sometimes you want a little more sweetness and depth of flavour from your oil
lemons – not technically vinegar, but they do the same thing. I feel not-quite-right when I run out of lemons.
canned things
tomatoes – pref whole peeled
chickpeas – my all time favourite pantry ingredient
beans – butter beans, cannellini, red kidney
fish – tuna in oil (with chilli), sardines
chicken – I preferred smoked chicken
coconut milk – for asian cooks and vegan / dairy free fans
jars
curry paste – red Thai or Indian
tahini – ground sesame seeds
vegetables – roast red peppers, grilled eggplant (aubergines), tomato paste
pesto
vegemite – not for everyone 😉
peanut butter – for people who don’t like vegemite
honey &/or maple syrup
sauces & condiments
mustard – I always have both dijon & wholegrain
soy sauce – wonderfully versatile
mayonnaise – I’ve gotten into making my own, but that’s not for everyone
ketchup – that’s tomato sauce for the Aussies out there
oyster and/or fish sauce – for asian cooks
seasonings
salt – sea salt flakes like Maldon, cheaper fine sea salt or kosher salt for salting water for pasta etc.
black peppercorns – best quality you can afford
spices
dried chilli flakes, ground cumin, ground coriander, garam marsala, and smoked paprika
baking – this won’t be for everyone
flour – plain flour, bread flour, rice flour (or gluten free flour)
sugar – white sugar, brown sugar
other – cocoa powder, baking powder, dried yeast
dry goods
pasta – different shapes
noodles – soba, shelf stable hokkien, udon, rice noodles
couscous
quinoa
basmati rice
lentils – red, puy or french-style green lentils
nuts
almonds, pinenuts, hazelnuts, walnuts, brazilnuts & cashews but not necessarily
fridge
cheese – parmesan, ricotta
other dairy – butter, milk, yoghurt
tofu
freezer:
vegetables – frozen peas, broad beans, spinach
fruit – berries
other – puff pastry, bread
pantry management tips
1. Develop some sort of order to your pantry that works for you. I find keeping like ingredients together helps.
2. When you put your shopping away, remember to rotate. Add newly purchased items to the back of the stack or row and use front items first.
3. Get a system for sealing open packets – either glass canisters or pegs or rubber bands – open packets are an invitation to insects and moths.
4. Think about your shopping habits. Decide on the best freequency for you to have a dedicated ‘pantry’ shop – it could only be once a month where you write a list and do a big stockup. Or it might be something you do once a week.
5. Take notice of what you like to have on hand and include it in your pantry shopping list – either mental or written.
6. Decide whether it would be helpful to have a list that you create ‘as you go’ near the pantry or on the fridge. (I don’t but my Mum used to live by her list)
7. Every 6 months or so, have a pantry ‘spring clean’. Take everything off the shelves and wipe each shelf and container down. This is a great time to discard any out of date items that can’t be used or get rid of items that you aren’t ever going to cook with in the foreseeable future.
weekly recipes
If you have special dietary requirements, please still explore all of the recipes, even if the title doesn’t sound like it would be a match for you. Mostly there is a way to adapt the recipe to suit your situation.
– red pepper & hazelnut dip
– chickpea noodle soup
– fiery tomato & couscous soup
– chickpea & parmesan salad
– warm chickpea salad with almonds rosemary & garlic
– butter bean & tuna salad free
– red lentils with tomato & (frozen )spinach
– red curry of potato & cashews
– egg fried rice
– noodles with hot tuna & eggplant
– chilli spiced tofu with hummus
– mixed berry sorbet
homework
The homework is optional, but most people learn best by doing, so please try and do as much as you can.
1. If you haven’t already, head over to www.flickr.com and setup an account. Go to the stonesoup discussion group and introduce yourself.
2. Choose 2-3 recipes OR MORE from the list of pantry recipes this week. Write a a shopping list and make plans to try them out this week.
3. [optional] Take a photo of your creation and upload it onto the flickr group OR share you experience of what you cooked in the comments under the corresponding photograph. Was it a success? Is there anything you’d do differently next time?
4. Think about your current pantry management system. What works? What would you like to change? Feel free to discuss this on the flickr group.
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links & further reading
on stonesoup: how to stock a minimalist pantry
ps. If you missed the welcome & logistics video, you can view it HERE.
back to Solve Your Dinner Dilemma Overview page
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